[{"id":"11647","title":"Honey Wheat Bread With Chia and Flax","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
butter, without salt
seeds, chia seeds, dried
water, bottled, generic
salt, table
seeds, flaxseed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients into bread machine in the order listed and mix on the \"dough\" cycle.
Punch down dough after the cycle is complete and roll into a sandwich loaf and place in a well-greased bread pan.
Allow dough to rise in a warm location for about 45-60 minutes, then bake at 375 degrees for 40 minutes.
Optional - brush the dough with milk or egg wash prior to baking.
* Note - prior to making this recipe, soak chia seeds in water to create a chia gel.","url":"https://recipe.bluelayer.org/recipe/11647/honey-wheat-bread-with-chia-and-flax"},{"id":"1454","title":"Applesauce Nut Bread","ingredients":"1 large finely diced, peeled apple, diced into 1/4\" ingredients 1/2 tsp lemon juice 1 tbsp agave 1/8 tsp + 1/2 tsp cinnamon 1 1/2 cups (or keep procured) 1 1/2 cups wheat flour 3/4 cup brown sugar, not packed 1 tsp baking soda 1/4 tsp ground nutmeg Pinch allspice 1/4 tsp salt 2 tbsp vegetable oil 2 large egg whites 1 1/2 tsp vanilla extract Baking spray 1 1/2 oz chopped walnuts","directions":"","url":"https://recipe.bluelayer.org/recipe/1454/applesauce-nut-bread"},{"id":"20450","title":"Crispy Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting.
When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil.
Cover and let rise in a warm spot 45 minutes.
Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts.
Lightly oil and pre-heat iron skillet on medium-high heat.
you want the skillet hot.
Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter.
Sprinkle about a tbs of corn meal into skillet.
Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough.
No need to roll first.
The crust will not be perfectly round, but so what?
It looks home made right?
Push the dough to about 1/4 inch thickness and hold for about 30 seconds.
Take pan out of skillet.
Dough will stick to the bottom and come out of the skillet as well.
Sprinkle more cornmeal into skillet.
Peel the dough off the pan and put back in the skillet with the un-seared side down.
Flatten any parts that squeezed out from the side of the pan on your first press.
Leave in skillet 30 seconds.
Remove from skillet.
You've got thin pizza crust!
To make pizza--.
Put sauce, cheese and toppings on crust.
Pre-heat iron skillet in 410 degree oven.
Place pizza in skillet.
Bake for 12 minutes.
Remove from oven and let stand in skillet for 5 minutes.
Remove to a plate with a spatula.
Eat pizza.","url":"https://recipe.bluelayer.org/recipe/20450/crispy-pizza-dough"},{"id":"26865","title":"Gingerbread Loaf with Frosting","ingredients":"butter, without salt
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
leavening agents, baking soda
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
cheese, parmesan, hard
vanilla extract
orange juice, raw
sugars, powdered","directions":"Preheat oven to 350 degrees F. Spray a loaf pan or pans with nonstick cooking spray.
(I used 3 mini pans.)
Cream the butter, sugar, and orange extract.
Add in flour, cinnamon, cloves, ginger, baking soda, and salt and mix until just combined.
Stir in applesauce.
Distribute the mixture between the baking pans.
Bake for about 40 minutes or until an inserted wooden toothpick comes out clean.
In the meantime, for the frosting, in a separate bowl cream the cream cheese.
When the cheese is fluffy, add in vanilla and orange extracts.
Mix confectioners sugar until light and fluffy.
Note: This makes a lot of frosting and I actually doubled the loaf recipe and made 6 loaves and 1 frosting serving.
Each loaf still had ample frosting per loaf.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/26865/gingerbread-loaf-with-frosting"},{"id":"27150","title":"Chocolatey Walnut Brownie Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
sugars, brown
cocoa, dry powder, unsweetened
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
nuts, walnuts, english","directions":"All ingredients must be at room temperature.
Liquid ingredients should be approximately 80 degrees F.
Add ingredients as specified by your bread machines owners manual.
Walnuts may be added 5 minutes before end of last kneading cycle.
Select white or basic bread and light crust.
Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing.
(So that the crust of this bread stays soft, rub a tablespoon of cold butter over the top and sides of the loaf.
Cover with a clean cloth as it cools.","url":"https://recipe.bluelayer.org/recipe/27150/chocolatey-walnut-brownie-bread"},{"id":"27433","title":"Ciabatta Bread","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Place ingredients into the pan of the bread machine in the order suggested by the manufacturer.
Select the Dough cycle, and Start.
Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour.
Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
Lightly flour or use parchment lined baking sheets.
Divide into 2 pieces, and form each into a 3x14 inch oval.
Place loaves on prepared sheets, dimple surface, and lightly flour.
Cover, and let rise in a draft free place for approximately 45 minutes.
Preheat oven to 425F.
Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack.
Bake for 25 to 30 minutes.
During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.","url":"https://recipe.bluelayer.org/recipe/27433/ciabatta-bread"},{"id":"33921","title":"County Line White Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table
sugars, granulated
sugars, brown
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a small cup or bowl, combine warm water with yeast and sugar.
Let sit for about 10-15 minutes.
In a large bowl, combine dry ingredients and mix well.
Add wet ingredients and yeast mixture and blend on low with an electric mixer until all ingredients are incorporated.
Mix for 7 minutes.
*If you have stand mixer, use the dough hook and re-position dough as needed.
After mixing, remove dough and need by hand on clean surface for 3-5 minutes.
Place dough in a large, clean bowl that has been greased lightly with vegetable oil.
Turn dough over in bowl to coat with oil.
Cover bowl with clean, damp cloth and place in a warm spot to allow dough to double in size.
(About 1 - 1&1/2 hours)
Grease and flour a 9x4 or 5-inch loaf pan.
After dough rises, punch down to eliminate bubbles.
Shape dough into loaf and place in pan.
Leave in warm spot covered with damp cloth to double in size again.
(About 1 hour)
Preheat oven to 350F.
Bake loaf for 30 minutes or until loaf sounds hollow when tapped lightly on top.","url":"https://recipe.bluelayer.org/recipe/33921/county-line-white-bread"},{"id":"43508","title":"Chocolate Peanut Butter Bagels","ingredients":"peanut butter, smooth style, without salt
mini semi-sweet chocolate baking chips,
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
wheat flours, bread, unenriched","directions":"If using bread machine, place everything in the pan following manufacturers instructions.
[For my machine, that means putting in the wet: peanut butter, chocolate chips, water; then the dry (flour, salt, sugar) directly on top, so that there is an island on top of the water.
Make an indentation on the side of the flour with your finger and pour the yeast into this indentation so that it isn't touching any of the wet ingredients]
Then start machine on DOUGH setting.
Once dough has doubled in size / bread machine is done with the cycle, grab dough and cut in 4 equal pieces that you quickly shape into rounds.
Let rest until the indentation created with your finger slowly climbs back into place, about 10-15 minutes.
Cut each piece into two, roll into a ball.
flatten with your palm, insert your thumb in the center of it, and twirl dough around it until the hole reaches about 1 1/2 inches in size.
Let bagels rest for 5 minutes.
In the meantime, bring water in a medium saucepan to a boil.
preheat oven to 400F prepare a couple of cookie sheets with parchment paper.
Once the bagels have rested, place 2 bagels at a time and let boil for 1 minute in all, turning them around after 30 seconds, and trying to avoid having them touch.
they should sink, then rise after a few seconds.
dont worry if they dont sink, itll work out just fine.
Scoop out bagels with a slotted spoon.
place on cookie sheet.
repeat until all bagels have been boiled.
Bake your bagels for about 20 minutes, one sheet at a time.
You can tell your bagels are done by their rich golden brown color and hollow sound when bottom is tapped.
Cool on a cookie rack.","url":"https://recipe.bluelayer.org/recipe/43508/chocolate-peanut-butter-bagels"},{"id":"49942","title":"Grilled Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Line a cookie sheet with parchment paper and lightly grease.
Stir together flour, salt and yeast in a large mixing bowl or the bowl of your stand mixer.
Whisk to combine.
Add in the water and oil and mix to combine.
Run with a dough hook on medium speed or take out and knead on the counter for 5-7 minutes until the dough is elastic and springy.
It will still be slightly tacky but should not stick to your hands.
Divide into six even pieces.
Place on prepared tray.
spray with just a touch of oil and cover with plastic wrap.
Let rest in the refrigerator overnight.
Now you are ready to start using this dough.","url":"https://recipe.bluelayer.org/recipe/49942/grilled-pizza-dough"},{"id":"54152","title":"Pull-Apart Pumpkin Cinnamon Bread","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
pumpkin, raw
salt, table
wheat flours, bread, unenriched
butter, without salt
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
vanilla extract","directions":"In a saucepan over medium-high heat, melt 2 tablespoons of butter then let it bubble up and turn a dark golden brown color.
Be careful not to allow it to burn (you dont want it to turn black).
Once melted it should take about 2-3 minutes to brown.
Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.
Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow it to cool so it is no longer hot but also not cool (about 100-110 F).
Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow the mixture to sit and proof about 10 minutes.
Then add the pumpkin, salt, and 1 cup of flour.
Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky.
If the dough is too moist, add extra flour 1 tablespoon at a time.
Move dough to a lightly oiled bowl and cover with a clean towel.
Allow dough to rise in a warm place for 60-90 minutes or until doubled in size.
While dough is rising, brown another 2 tablespoons of butter using the same method as above.
Once browned remove the pan from the heat and add the sugar, cinnamon, and nutmeg and mix well.
Make sure the sugar evenly absorbs the butter.
Set aside.
Next, grease and flour a 9x5 loaf pan and set aside.
When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with your hands for 1-2 minutes.
Roll dough into a 20x12 inch rectangle.
Evenly sprinkle the dough with the cinnamon/sugar/nutmeg mixture and press into the dough with the palms of your hands.
Cut the rectangle into 6 strips.
Lay the 6 strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds).
Stack strips vertically into the loaf pan.
Cover the pan with a clean towel and let rise for 30-45 minutes.
In the meantime preheat an oven to 350 F. After rising in the pan, bake bread for 30-40 minutes or until top is a very deep golden brown.
To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan.
Bring to boil then immediately remove the pan from the heat and stir in the vanilla and powdered sugar.","url":"https://recipe.bluelayer.org/recipe/54152/pull-apart-pumpkin-cinnamon-bread"},{"id":"60142","title":"Whole Wheat Ciabatta Bread Rolls or Loaves","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table","directions":"Weigh out dry ingredients in your mixing bowl.
And water.
Mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
Knead into a ball (1 minute) and place into a dough riser lightly coated with oil.
Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
Preheat oven with two pizza stones (one per shelf) to 450F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
Turn bread dough out onto a lightly floured countertop and divide into four pieces.
You can make four large long ciabatta type loaves at this point or you can continue on and divide each dough ball into 8 pieces for rolls (see below).
Using a bench knife or scraper, gently form the dough into four long flat loaves.
Try not to work the dough to much.
If you would like to make ciabatta type sandwich rolls, divide each long loaf into 6-8 short segments using your bench knife.
Place loaves or rolls on 2 sheets of parchment paper that are roughly the same size as your pizza stones (2 loaves/sheet; 12-16 rolls/sheet).
Cover** and let rise for 45 minutes.
After rising, sprinkle the loaves with flour and slash the tops (I do not slash the rolls).
***.
Place the rolls/loaves in the oven using a pizza peel.
**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
Bake at 425F for 30-35 minutes.
If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
Cool on wire racks and enjoy!
*If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size.
**I use a plastic storage container that is designed to store things under my bed.
It is the perfect size and keeps my dough safe from cats, dogs and other critters.
***A sharp serrated knife works well.
****An inverted cookie tray works in a pinch.","url":"https://recipe.bluelayer.org/recipe/60142/whole-wheat-ciabatta-bread-rolls-or-loaves"},{"id":"61244","title":"French Bread Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, stir together warm water, yeast and sugar.
Let stand until frothy, about 10 minutes.
Add oil, salt, and 2 cups of flour.
Stir in remaining flour 1/2 cup at a time, until dough pulls away from the sides of the bowl.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 to 10 minutes.
Place the dough in a lightly oiled large bowl.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough; turn out onto a lightly floured surface.
Divide the dought into 14 equal pieces and form into round balls.
Place on lightly greased baking sheet(s) at least 2 inches apart.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 45 minutes.
Preheat oven to 400.
Bake for 12 to 14 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/61244/french-bread-rolls"},{"id":"61243","title":"Irish Bread","ingredients":"raisins, seeded
currants, zante, dried
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a 9-inch cast iron skillet.
Pour hot water over raisins and currants in a bowl and let soak.
Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
Drain raisins and currants and pat dry with paper towels; fold into dough.
Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour.
Form into a round and place into prepared cast iron skillet.
Use a sharp knife to cut a cross into the top of the loaf.
Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/61243/irish-bread"},{"id":"61234","title":"Spelt Rye Bread","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt","directions":"in measuring cup warm milk in microwave, then stir in sugar and yeast.
do not microwave the yeast!
let proof for 10 min.
mix flours and salt, stir in milk mixture and margarine to make a soft dough.
knead for a minimum of 5 min, add more white flour if too sticky.
let rise until doubled in size.
punch down and knead some more, form into the shape desired.
i like to make a log and put in a greased loaf pan to make a classic supermarket loaf shape.
let rise until doubled in size again, bake at 375 for 25 min, if getting too brown cover with foil.
remove from pan and let rest on a rack.
goes well with butter and/or cream cheese for a filling, fast breakfast.","url":"https://recipe.bluelayer.org/recipe/61234/spelt-rye-bread"},{"id":"61230","title":"Chocolate-Dipped Hazelnut Wedges","ingredients":"nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
shortening, vegetable, household, composite","directions":"Preheat the oven to 350 F and butter and flour two 8-inch round cake pans.
In a food processor grind the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well.
Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake in the middle of the oven for 20 minutes, or until it is pale golden.
While the shortbread is still warm, cut completely through the rounds and let them cool in the pans on a rack.
Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.
In a metal bowl over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure (juice glasses work well).
Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off.
As they are dipped, transfer the shortbread wedges to a rack set over a sheet of wax paper.
Let them stand until the chocolate is set.","url":"https://recipe.bluelayer.org/recipe/61230/chocolate-dipped-hazelnut-wedges"},{"id":"61218","title":"Light Rye","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cornmeal, degermed, unenriched, yellow
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Load ingredients in the order give.
Bake with regular, rapid or delayed time bake cycle.","url":"https://recipe.bluelayer.org/recipe/61218/light-rye"},{"id":"61204","title":"Quick Yeast Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Put 4 cups of the flour, yeast, sugar and salt into large bowl.
Pour in hot water and oil and mix until combined- it will be sticky.
Add the remaining flour in increments until dough is no longer sticky.
Knead for about 5 minutes until dough is elastic and smooth.
Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
Punch it down and divide dough into two pieces.
Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
Bake at 400F for 40 minutes.
Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.","url":"https://recipe.bluelayer.org/recipe/61204/quick-yeast-bread"},{"id":"61200","title":"Coconut Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
leavening agents, yeast, baker's, active dry
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english","directions":"Roast the walnuts and chop finely.
Yeast Version: Place all of the ingredients, except for the butter and ingredients, into the bread baker and press start.
After 5 minutes, add the butter and place the ingredients into the yeast compartment.
Leave it up to the bread maker until the first proofing.
Divide into 8 portions and form each into round balls.
Cover with a damp cloth for 15 minutes.
Round out the balls.
Place on a baking tray and use scissors to cut crosses in the tops.
Let sit until double in volume for the second proofing.
Bake for 12 minutes in a preheated 180C oven.
Adjust the time as needed.
When baked, cool on a cooling rack.
Homemade Leavening Version: Place all of the ingredients except for the ingredients into the bread maker and let it knead until smooth.
Add the ingredients and let it continue kneading until the dough is smooth again.
Transfer to a bowl and let it proof the first time until double in volume.
Once it has risen, divide into 8 rounded portions, Cover with a damp cloth and let sit for 20 minutes.
Then follow Steps 5-7 from the yeast version.
This bread will turn out fluffy and airy with the delicious aroma of coconut.
Don't substitute the coconut milk for soy or regular milk.
You must use coconut milk.
Bagels made with coconut milk are also delicious.
Using coconut milk gives a tropical feeling It's also great in curry.","url":"https://recipe.bluelayer.org/recipe/61200/coconut-bread"},{"id":"61176","title":"Oat Bran Bread","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
oat bran, raw
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select the Dough setting, and Start.
After the dough has risen once, remove it from the machine.
Knead it a few times, and then shape into a loaf.
Place in a greased 9 x 5 inch loaf pan.
Allow to rise until doubled in bulk.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until done.
Alternatively, choose the Basic or White Bread setting, and Start.","url":"https://recipe.bluelayer.org/recipe/61176/oat-bran-bread"},{"id":"61175","title":"Bolillos Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
butter, without salt","directions":"Combine water, yeast and sugar in large bowl of electric mixer fitted with paddle attachment.
Mix till sugar and yeast dissolve.
Add in lowfat milk, 3/4 c. bread flour and 3/4 c. all-purpose flour and mix till smooth.
Set aside at room temperature for 30 min.
Mix remaining 2 1/2 c. bread flour and 2 1/2 c. all-purpose flour in medium bowl.
Remove 1 c. flour mix and transfer to small bowl.
Add in 1 Tbsp.
salt and baking pwdr to flour in small bowl and stir with fork to blend.
Add in this flour mix to sponge and mix to blend.
Continue mixing, gradually adding sufficient of remaining flour mix till dough leaves side of bowl.
Change attachment on mixer to dough hook.
Knead with mixer till dough is moderately-hard and dry, adding more of flour mix as necessary.
Knead 10 to 15 min longer.
Lightly oil large bowl.
Add in dough; turn to coat.
Cover with damp towel.
Let stand in hot draft-free area till doubled in volume, about 1 hour.
Punch down dough.
Transfer to lightly-floured work surface.
Knead briefly.
Divide dough into 9 equal portions.
Roll each into ball shape.
Cover with towel and let rest 10 min.
Combine butter and remaining 1 Tbsp.
flour in small bowl.
Pull each dough ball into a 6-inch long log.
Using sharp knife, cut a shallow slit down center of each log.
Spread some of butter mix inside each.
Roll logs briefly on counter to enclose butter mix.
Arrange on large parchment-lined baking sheet.
Cover with towel.
Let stand in hot draft-free area 30 min.
Rising is complete when finger pressed in dough leaves a mark.
Preheat oven to 325 degrees.
Combine remaining 1 Tbsp.
salt and 1 c. water in spray bottle.
Generously spray rolls all over.
Bake 5 min.
Reduce oven temperature to 325 degrees.
Bake rolls till golden brown-brown and sound hollow when tapped on bottom, about 10 min.
Transfer to racks and cold completely.
This recipe yields 9 bollilos.","url":"https://recipe.bluelayer.org/recipe/61175/bolillos-recipe"},{"id":"61168","title":"Cinnamon Pancakey Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
spices, cinnamon, ground
egg substitute, powder","directions":"Set oven to 350.
Grease 11 x 7-inch baking dish, or two 8-inch round cake pans (athough the batter will seem like it will fit into one 8-inch pan, this flop rises very high and will run over the sides if baked in just one pan, you could even bake it in a 13 x 9-inch).
In a bowl, mix all ingredients, except the brown sugar and cinnamon.
Pour into prepared baking pan(s).
Spread brown sugar and cinnamon on top.
Bake for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/61168/cinnamon-pancakey-bread"},{"id":"61162","title":"Apple Oat Bread Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
honey
yogurt, vanilla, non-fat
molasses
oats
leavening agents, yeast, baker's, active dry","directions":"1 Lb.
LOAF Marie Frainier*DGCP02C*","url":"https://recipe.bluelayer.org/recipe/61162/apple-oat-bread-recipe"},{"id":"61159","title":"Pizza Dough Focaccia (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients into the bread machine in the order given.
Turn it on to your dough setting.
When the dough is finished remove it from the bread pan and place on a lightly floured counter and pat it into a circle about 1/2 inch thick.
Place on your oven peel (or a baking pan) that you've sprinkled with corn meal.
Dimple the top of the dough with your finger and brush with olive oil.
Add whatever toppings you want.
At this point, heat your oven to 400'F.
and put your oven stone or pan you're going to cook the focaccia on into the oven to heat up.
Let the dough rise for about 15-20 minutes.
Once the focaccia has risen slide it off the peel onto the oven stone and bake until golden brown.
It took 20 minutes in my oven.
When done, remove with your pizza peel and set on a metal wrack to cool.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/61159/pizza-dough-focaccia-abm"},{"id":"61131","title":"Pumnpkin Bread - Pan-1","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
pumpkin, raw
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Bake (Rapid) mode may be used.
Place all ingredients (except liquids and yeast) inside the bread pan.
Add liquid ingredients.
Close cover and place dry yeast into the yeast holder.
Press start.","url":"https://recipe.bluelayer.org/recipe/61131/pumnpkin-bread-pan-1"},{"id":"61130","title":"Basic Soda Bread (Farl) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Yesterday we introduced the members of Recipe-a-Day to Soda Bread as prepared in cake form.
Today is the same recipe, but prepared as the farl.
This type of preparation is found more often in Northern Ireland and served as a part of a traditional Irish Breakfast, or possibly Ulster Fry is you prefer.
Sift the dry ingredients together several times in a large mixing bowl to make sure the bicarbonate of soda is proportionately distributed.
Create a well in the center of the dry ingredients and a pour about three-quarters of the buttermilk into the center and start stirring.
Continue to mix till you achieve a dough which is raggy and very soft.
Add in more buttermilk sparingly is you need it, as local conditions of humidity and temperature greatly impact the mix.
Blend quickly, but not too energetically till the whole mass of dough has become a floury, raggy consistency.
Turn the contents of the bowl out onto a lightly floured surface and start to knead the bread.
Your primary concern is speed in kneading.
The chemical reaction of the bicarbonate of soda with the acidic buttermilk starts as soon as they meet.
You need to get the Soda Bread into the oven while the reactions running high, so do not over knead.
Spend about 30-seconds kneading the dough and shape the bread into a slightly domed circle about 6 to 8-inches in diameter.
Cut the circle of dough into four equal sections and try not to crush or possibly compress the dough when you make the cuts.
A clean slicing motion with a sharp knife is required.
To complete the farl prepare your best cast iron griddle or possibly fry pan for cooking.
Pre-heat the pan over a medium-low setting.
Dust a warm griddle or possibly frying pan with a little flour, and place the farl or possibly farls gently on the warm griddle.
The cut edges should be 1/2 inch or possibly so apart to allow for expansion during cooking.
Grill or possibly fry the farls about 20-min on each side till well toasted in color.
The farls will scorch easily, so keep an eye on the heat and adjust accordingly.
The heat source should be very low when the farls are finished.","url":"https://recipe.bluelayer.org/recipe/61130/basic-soda-bread-farl-recipe"},{"id":"61126","title":"Cheese Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
cheese, gruyere","directions":"Combine all the dry, mix well.
Combine all wet ingredients.
Wet to dry, and mix until the dough comes together, kneed about 5-10 minutes.
Add shredded cheese to the dough, make sure the cheese is incorporated to form a semi smooth dough.
Spry the bowl, & spry the dough, cover and let stand to double.
About 1 hours.
punch & fold, cover to let double again.
Weight each portion, 200g, form a tight ball.
Cover & let proof in room temp for about 45min - 1 hours.
Egg wash & bake at 350 F oven for about 20 min or when the bread is golden brown.","url":"https://recipe.bluelayer.org/recipe/61126/cheese-bread"},{"id":"61115","title":"Mom's Wheat Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
sugars, granulated","directions":"In a hot container, dissolve 2 Tbsp.
yeast and 1 Tbsp.
sugar in 1/2 c. hot water.
Let stand 10 min in a hot place.
Then to this, add in 2 c. hot water, 1/4 c. sugar, 1/4 c. oil, 1 tsp.
salt, and 4 c. wheat flour.
Mix well.
Then add in sufficient plain white flour to be able to knead easily.
Knead for 10 min.
Let the dough rest 10 min.
Place in bread pans or possibly form round for buns.
Let rise till doubled in size.
This will take about 1 hour.
Bake at 350 degrees for approximately 20 min.","url":"https://recipe.bluelayer.org/recipe/61115/moms-wheat-bread-recipe"},{"id":"61113","title":"Creamy Cabbage Gratin With Toasted Almonds","ingredients":"cabbage, raw
butter, without salt
oil, olive, salad or cooking
nuts, almonds
cream, whipped, cream topping, pressurized
salt, table
spices, pepper, black
sugars, granulated
spices, nutmeg, ground
spices, paprika
delallo, italian seasoned breadcrumbs,
cheese, cheddar","directions":"Preheat oven to 180C (350F).
Place cabbage into a colander and rinse briefly under cold running water until it is slightly damp.
Melt butter in a large saucepan over a moderately high heat, then add drained (but damp) cabbage.
Stir well, and cover with a lid.
Steam cabbage over a moderately high heat for approximately 5 minutes or until the cabbage is tender, but still a little crunchy.
Meanwhile, in a small bowl, combine cream, salt, pepper, sugar, nutmeg and paprika and stir to combine.
When the cabbage is cooked, remove the saucepan from the heat and reduce the heat on the stove top to medium.
Place 1 teaspoon oil into a small frypan.
Heat oil in the frypan for a minute or two, then add the almonds, tossing constantly until they turn a light golden brown.
Add the toasted almonds and the cream mixture to the cabbage and stir well.
Grease a small (3 cup capacity) casserole or pyrex dish with butter or margarine.
Transfer the cabbage mixture to this dish and smooth the top with the back of a spoon.
In a small bowl, combine breadcrumbs and cheese.
Sprinkle breadcrumb mixture evenly over the top of the cabbage.
(If you wish to make this dish several hours ahead of serving time, prepare it up to this stage, cover with plastic wrap, and keep in the refrigerator until needed).
Bake on the centre shelf of a moderate 180C (350F) oven for 30 minutes or until golden brown- cooking time may be slightly longer if the dish has been refrigerated.","url":"https://recipe.bluelayer.org/recipe/61113/creamy-cabbage-gratin-with-toasted-almonds"},{"id":"61109","title":"Tangy Cranberry Bread","ingredients":"cranberry juice, unsweetened
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
marmalade, orange
cranberries, dried, sweetened
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients (except cranberries) in the bread machine according to manufacturer's instructions.
If using the delayed time cycle, place dried cranberries away from water.
Press start.
If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished.","url":"https://recipe.bluelayer.org/recipe/61109/tangy-cranberry-bread"},{"id":"61078","title":"Spiced Brown Bread Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
pumpkin, raw
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Preheat oven to 350.
Grease 6 large muffin cups.
Combine flours, brown sugar, baking soda and spice in large bowl.
Stir in buttermilk just until flour mixture is moistened.
Fold in raisins.
Spoon evenly into prepared muffins cups.
Bake 35 tp 40 minute or until wooden pick inserted in center comes out clean.
Remove from pan.","url":"https://recipe.bluelayer.org/recipe/61078/spiced-brown-bread-muffins"},{"id":"61077","title":"Cinnamon-Sugar Monkey Bread","ingredients":"butter, without salt
martha white foods, martha white's buttermilk biscuit mix, dry
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 350F
Spray a 10 inch bundt pan with nonstick cooking spray
Cut biscuits into quarters.
Melt butter in a medium bowl
Combine cinnamon and sugar in a large bowl.
Mix its all combined and delicious
You can get the kids involved during this step.
Toss the biscuit pieces in the melted butter and then plop them in the cinnamon sugar mixture.
Make sure it gets alllll coated.
Add them into the bundt pan
Cover the pan with tin foil and bake for 35 minutes.
Remove the foil after 35 minutes and put it back into the oven until puffed and golden, around 10-15 minutes
Once the bread is done immediately loosen the bread from the sides of the pan by running a knife along the sides and flipping it over onto a plate or a platter
Consume","url":"https://recipe.bluelayer.org/recipe/61077/cinnamon-sugar-monkey-bread"},{"id":"61061","title":"Danish Rye Bread","ingredients":"water, bottled, generic
molasses
salt, table
spices, caraway seed
leavening agents, yeast, baker's, active dry
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Stir ingredients together in bowl.
Let rise at least one hour.
Let raise a second time.
Shape into 2 loaves and let rise in pan.
Bake at 400 degrees F until tops start to brown.
Bake at 350 degrees F to finish.","url":"https://recipe.bluelayer.org/recipe/61061/danish-rye-bread"},{"id":"61037","title":"Columbian Gone in a Flash Potato and Cheese Bread for ABM","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
potatoes, raw, skin
onions, raw
cheese, parmesan, hard
parsley, fresh
spices, cumin seed
spices, oregano, dried
salt, table
water, bottled, generic
tomatoes, red, ripe, raw, year round average","directions":"Add all ingredients except the tomato in the order recommended by your bread machine manual.
Process on the bread cycle directed by the manual.
At the beeper (or at the end of the first kneading in the Panasonic, national, and Sanyo), add the tomato.","url":"https://recipe.bluelayer.org/recipe/61037/columbian-gone-in-a-flash-potato-and-cheese-bread-for-abm"},{"id":"61014","title":"Pumpernickel Croutons","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Preheat oven to 400F.
Place bread cubes on baking sheet, drizzle with oil, and toss to combine.
Spread in single layer and bake for 10 minutes or until crisp.
Remove from oven and toss with cheese if desired.","url":"https://recipe.bluelayer.org/recipe/61014/pumpernickel-croutons"},{"id":"61002","title":"Easy As Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"add the first five ingredients together and leave them for at least ten minutes covered.
mix with the flour.
i usually use standard grade white flour and if i need more when im mixing up the dough i use wheatmeal flour.
mix up the dough until you get it to bounce back slightly when you press it.
it shouldnt be sticky.
cover it with flour, leave it to rise covered for at least thirty minutes.
divide up the risen dough into eight pieces and roll each one out.
make each protion 15/18 cm in diameter.
leave to stand for 10 minutes before baking.
dont open the oven too much.
take out the bread as soon as it has finished rising.
you can freeze it after it has cooled down and reheat it for use later.
note, its ok for the bread to go flat again after you take it out of the oven.","url":"https://recipe.bluelayer.org/recipe/61002/easy-as-pita-bread"},{"id":"60997","title":"Best Ever White Bread (Abm)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread maker following your manufacturers guidelines.
Personally I only mix it up in the bread maker.
When it is done proofing I turn it out onto a floured surface shape it and place it in a greased (cooking spray) loaf pan.
Let rise for approx 1 hour, til doubled.
I bake for 30 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/60997/best-ever-white-bread-abm"},{"id":"60959","title":"Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Note: Recipe can be made with ALL A/P flour.
You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter.
Sprinkle the yeast over the warm water in a large bread bowl.
Stir to dissolve.
Add whole wheat flour, one cup at a time, then 1 cup white flour.
Stir 100 times (one minute) in the same direction to activate the gluten in the flour.
Let this sponge rest for at least 10 minutes or as long as 2 hours.
Sprinkle salt over the sponge and stir in the olive oil.
Mix well.
Add white flour, one cup at a time.
When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic.
Return the dough to a lightly oiled bread bowl and cover with plastic wrap.
Let rise until at least double in size, approximately 1 1/2 hours.
Gently punch down.
Dough can be made ahead to this point and then stored, covered, in the refrigerator for 5 days or less.
If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag.
This will give the dough a chance to expand when it is in the refrigerator (which it will do).
From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up to one week.
The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread.
Dough should be brought to room temperature before baking.
This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick.
You can also of course make smaller breads.
Size and shape all depend on you, but for breads of this dimension the following baking tips apply: Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate.
Preheat oven to 450 degrees.
Divide dough in half, then set half aside, covered, while you work with the rest.
Divide dough into eight equal pieces and flatten each piece with lightly floured hands.
Roll out each piece to a circle 8 to 9 inches in diameter.
You may wish to roll out all eight before starting to bake.
Cover rolled out breads, but do not stack.
Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets.
Bake each bread for 3 or 4 minutes, until the bread has gone into a full\"balloon\" or until it is starting to turn lightly golden, whichever happens first.
If there are seams or dry bits of dough- or for a variety of other reasons- your bread may not go into a full\"balloon\".
Don't worry, it will still taste great.
The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently\"balloon.
\"But even then, if you're like us, it won't always\"balloon\" fully and you won't mind because the taste will still be wonderful.
When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft).
When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above.
You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads.","url":"https://recipe.bluelayer.org/recipe/60959/pita-bread"},{"id":"60951","title":"Cheesy Vegetable Nuggets","ingredients":"broccoli, raw
delallo, italian seasoned breadcrumbs,
cheese, cheddar
water, bottled, generic
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 375F (190C).
Cook the broccoli, then drain and chop well.
Combine with remaining ingredients and mix well.
Form the mixture in nuggets and place on greased baking tray.
Bake for 20 to 25 minutes, flipping them halfway through.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/60951/cheesy-vegetable-nuggets"},{"id":"60947","title":"Olive Oil Bread, with or without Olives","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
spices, rosemary, dried
olives, ripe, canned (small-extra large)","directions":"Combine the flour, yeast, and salt in a food processor.
Turn the machine on and add the olive oil through the feed tube, followed by 1 cup water.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If dry, add another tablespoon or two of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
Turn the dough onto a floured work surface and, by hand, knead in either the rosemary or the olives or both (or neither).
Form a smooth, round dough ball, put this in a bowl, and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
Proceed to step 3 or wrap the dough tightly in plastic wrap and freeze for up to a month.
(Defrost in a covered bowl in the refrigerator or at room temperature.)
When the dough is ready, form it into a ball and divide it into 2 pieces if you like or leave whole; roll each piece into a round ball.
Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Let rest until the dough puffs slightly, about 20 minutes.
Pinch the bottom of the ball(s) to seal the seam as best you can.
Sprinkle all over with flour and let rise on a well-floured (or use cornmeal) peel or baking sheet, covered, for at least an hour and preferably longer, up to 2 hours.
Preheat the oven to 425F.
Slash the top several times with a razor blade (you can make a pattern if you like).
Put the baking sheet directly into the oven or slide the dough from the peel onto a pizza stone on a rack set low in the oven.
Bake until the loaves are beginning to brown, 15 to 20 minutes, then lower the heat to 375F.
(If necessary, adjust the oven heat so the breads brown evenly.)
Bake until the crust is golden brown and the internal temperature of the bread is at least 210F, 40 to 60 minutes total.
Remove and cool on a wire rack.
You can make this with olives, too, but omit the rosemary: In step 2, knead 1 large onion, minced, into the dough in place of or along with the olives.
Add, if you like, 1 tablespoon chopped fresh mint leaves.
A standard in North Africa: Substitute 2 cups fine semolina flour for 2 cups of the white flour.
Instead of forming the dough into loaves, roll or press it into large rounds (at least 10 inches in diameter), as you would pizza (page 572).","url":"https://recipe.bluelayer.org/recipe/60947/olive-oil-bread-with-or-without-olives"},{"id":"60941","title":"Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat over to 375 degrees F.
Butter a 9-in loaf pan and set aside.
In a large bowl, add flour, sugar and beer and mix well.
It will be sticky.
Pour into the loaf pan and bake for 55 minutes.
For the last 3 minutes of baking, remove from oven and brush the top with melted butter and return to the oven for the remainder of the baking time.","url":"https://recipe.bluelayer.org/recipe/60941/beer-bread"},{"id":"60938","title":"Hot Cranberry Butter","ingredients":"cranberries, dried, sweetened
sugars, granulated
water, bottled, generic
sugars, brown
butter, without salt","directions":"In a medium saucepan, combine the cranberries, granulated sugar and water; bring to a boil and stir until sugar dissolves.
Reduce heat and continue to cook until berries pop; approximately 5 minutes.
Stir in the brown sugar and butter; heat until dissolved.
Serve warm on French toast or my favorite gingerbread waffles.","url":"https://recipe.bluelayer.org/recipe/60938/hot-cranberry-butter"},{"id":"60907","title":"Taku Glacier Lodge Herb Biscuits","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, parmesan, hard
spices, thyme, dried
parsley, fresh
spices, tarragon, dried
spices, basil, dried
spices, garlic powder
butter, without salt
water, bottled, generic","directions":"Preheat oven to 450 degrees.
Place all ingredients except butter and water in a mixing bowl; cut butter into mix so pieces are no smaller than a peanut.
Make a well and add cold water; work enough to make a slightly sticky dough.
Place dough on floured board; fold, turn it over and fold again.
Do this about 8 times.
You may need to add a little flour between folds if the dough is to sticky.
Pat into a square about 1-inch thick; cut into square biscuits or use a round biscuit cutter.
Place on an ungreased cookie sheet and bake for 25-30 minutes.
Serve hot!","url":"https://recipe.bluelayer.org/recipe/60907/taku-glacier-lodge-herb-biscuits"},{"id":"60890","title":"Pooris (Fried Indian Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
oil, canola
salt, table
water, bottled, generic","directions":"Put the flour and salt into a medium-sized bowl.
Pour the oil and hot water on top.
Mix together with hands until it becomes a soft dough.
Cover the dough with a damp towel to keep it moist.
Let the dough sit for 30 minutes.
Sprinkle some flour on the counter and knead the dough for a couple of minutes.
Divide the dough into 6 equal parts.
Roll each piece into a 6-inch circle.
Be sure to cover each circle with a cloth to keep from drying out.
Heat a couple of tablespoons of canola oil in a skillet.
When the skillet is hot, fry one circle of dough at a time, adding a little oil with each.
Fry 15-20 seconds on each side until the it is puffed and golden.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/60890/pooris-fried-indian-bread"},{"id":"60885","title":"Lapyoshka (Russian Flat Bread)","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Put the sugar in a small glass bowl and add about half of the water.
Sprinkle the yeast on the surface of the water and do not stir.
Allow to set while measuring the rest of the ingredients.
The yeast, water and sugar will begin to get a little foamy.
Meanwhile measure the flour, salt and baking powder into a pile on a large sturdy work surface.
Combine the dry ingredients together a little with your finger tips.
Don't worry, it will all get thoroughly mixed later.
Make a hollow in the center of your pile of flourlike the middle of a volcano.
Now, give your sugar, water and yeast a quick stir and pour it into the center of your flour volcano.
Be careful that it doesn't get away from you.
Now with your finger tips, move it all around until the liquid is pretty much soaked up.
Then add the remaining water in the same way.
You should have a messy wad of ingredients that you can get your hands into.
Work all remaining flour into the dough until it becomes smooth and elastic.
If it's obviously too dry, make a small indent in the dough and add a couple tablespoons more water and work it inches If it's too sticky, toss a little flour on the surface and work it inches You can tell when it's right if you pick it up by one side and it very slowly stretches on its own.
It's right when it feels really nice to work.
Now, the fun part.
Here's where you get your therapy.
Kneed the dough for a full five minutes.
Fold it.
Turn it.
Push it.
Punch it.
Really work it.
If you don't cheat on this part, you'll have a really nice consistency in your bread.
After your five minutes of fun, form it into a little mound, cut an X in the top with a knife and pop it in an oiled bowl and cover with a damp towel.
Let it sit in a warm place for 2-3 hours or until doubled in size.
Heat your oven to about 400F When dinner is about 30 minutes away, turn your dough out on your work surface, punch it down and kneed it for a minute.
Divide it in half with a knife and form two mounds.
Oil a cookie sheet or large baking tray.
Stretch your dough into a 16-18 inch round.
It will be about 1/2 inches thick.
Don't worry about getting it perfect.
Just stretch it however you like.
Pop the first one in the oven for about 15 minutes or until golden.
Remove the tray and turn the flat bread bottom up to cool just a bit.
Form another round and bake the second one while you enjoy the first.
You'll need the second!
You can slice this flat bread if you like, but it's much more fun if you just tear it apart!
This easy bread recipe goes great with stews, soups, salads, beans, meats, pastas almost anything.","url":"https://recipe.bluelayer.org/recipe/60885/lapyoshka-russian-flat-bread"},{"id":"60840","title":"Tamale Pie","ingredients":"soymilk, original and vanilla, unfortified
vinegar, distilled
beans, snap, green, raw
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 400F.
Combine the soymilk and vinegar and let stand 5 minutes or more.
Heat the beans until very hot, then pour into a 9- x 12-inch baking dish.
Mix the dry ingredients in a large bowl, and add the soymilk mixture and oil.
Stir just to mix, then pour over the hot beans, and bake until the bread is set and golden brown, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/60840/tamale-pie"},{"id":"60795","title":"Kerry's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
cornstarch","directions":"Sift maizena and flour together
Add castor sugar
Rub butter into the dry ingredients and knead until a stiff dough its formed
Press dough into a 20 x 29cm greased baking tray
Mark the slices lightly and prick with a fork
Bake at 150C for 50 minutes
Once baked, drench the shortbread with castor sugar
Cut the shortbread into squares
Allow to cool and then enjoy","url":"https://recipe.bluelayer.org/recipe/60795/kerrys-shortbread"},{"id":"60784","title":"100% Whole Wheat Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
honey
molasses
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Follow directions for your machine for a 2-pound loaf of whole wheat bread.
Instructions for my machine are: Add all ingredients in the order listed.
(I combine the water and powdered milk and heat them in microwave on high for 30 seconds before putting in baking pan and then add the remaining ingredients.
).
Insert the baking pan into the oven chamber and lock the pan.
Select Whole Wheat setting and 2 pound loaf.
Press start.
When the baking is finished, I like to put the loaf in a large zip lock bag and seal it.
Then place on wire rack to cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/60784/100-whole-wheat-bread-bread-machine"},{"id":"60783","title":"World's Greatest Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Combine the yeast, sugar and water.
Let stand until foamy.
Add the oil, salt, water and flour 1 cup at time until a dough forms.
Knead until smooth.
Place in a sprayed bowl.
Cover with a damp towel.
Let rise 2 hours.
Punch down.
Return to bowl.
Cover.
Let rest 30 minutes.
Knead briefly.
Divide into 12 pieces.
Roll out each into a 4-6 inch circle.
Place on sprayed wax paper, then cover with more sprayed wax paper.
Let rest 30 minutes.
Heat a dry iron skillet over medium heat.
Cook each pita about 3 minutes each side or until puffed and speckeled.
Wrap each in foil when done.
Serve warm.
WOW!","url":"https://recipe.bluelayer.org/recipe/60783/worlds-greatest-pita-bread"},{"id":"60779","title":"Rice Cooker Gingerbread Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground
oil, olive, salad or cooking
molasses
vinegar, distilled
water, bottled, generic","directions":"Mix all dry ingredients well.
Add in order: oil, molasses, vinegar, and water (hint: use same measuring cup as molasses will not stick to the cup as it will be coated with oil).
Stir batter by hand until smooth, about 1 minute.
Lightly oil or spray inside of the rice cooker bowl and pour batter mixture into the rice cooker bowl.
Set rice cooker to slow (if you have such a setting, or small volume).
Set timer if possible for one hour.
Cooker will shut off after 5 minutes to warm function, restart to cook function as above and 'bake' for 60-70 minutes or until a tooth pick comes out clean from middle and edges of cake.
Check progress of cake at 45 minutes (some rice cookers are faster than others).
When toothpick comes clean, turn off rice cooker.
Allow cake to cool 15 minutes in cooker bowl that has been removed from rice cooker.
After cooling put serving dish over top of the cooker bowl and invert quickly (this cake is quite fragile so a smooth action is necessary) to transfer the cake from bowl to serving dish.
Serve warm or cold, topped with puree from canned pears.","url":"https://recipe.bluelayer.org/recipe/60779/rice-cooker-gingerbread-cake"},{"id":"60773","title":"Coconut Potato Casserole #5FIX","ingredients":"potatoes, raw, skin
spices, coriander seed
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
bread crumbs, dry, grated, plain","directions":"Preheat oven to 425 degrees.
Combine first four ingredients and place in an 8x8 inch glass baking dish or a 1-1/2 quart casserole dish.
Sprinkle breadcrumbs over the top.
Bake for 25-30 minutes until top is bubbly and golden brown.","url":"https://recipe.bluelayer.org/recipe/60773/coconut-potato-casserole-5fix"},{"id":"60766","title":"Rye Swirl Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
molasses
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, combine 2 1/2 cups white flour, sugar, yeast and salt.
Heat water, milk and butter till very warm.
Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally.
Beat 2 minutes at high speed.
Remove half of the batter to a separate bowl.
Into one bowl, stir enough white flour to make a soft dough.
Into the second bowl, stir molasses and enough rye flour to make a soft dough.
Separately knead each dough till smooth, about 5 minutes.
Cover each dough, let rest 10-20 minutes.
Divide each dough in half; roll each into a 7 x 14 inch rectangle.
Place one dark rectangle on top of each white rectangle.
Roll up tightly, jelly-roll fasion; pinch seams to seal.
Place loaves, seam side down, in two greased loaf pans (I used my baking stone).
Cover, let rise 60 minutes (less if using rapid rise yeast).
Bake at 375 for 25-35 minutes or till done.
Remove from pans and cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/60766/rye-swirl-bread"},{"id":"60725","title":"Parmesan & Prosciutto Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
butter, without salt
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400F and position racks to top third and centre of the oven.
Sift flour, cream of tartar, baking powder, salt and pepper into a medium bowl.
Rub butter into the flour until the mixture looks like fine breadcrumbs.
Stir in prosciutto and cheese.
Add buttermilk and stir until the dough is moistened and begins to hold together.
Knead briefly in the bowl just to form a light dough.
(Light handling is the secret to great scones).
Turn dough out onto a lightly floured surface.
Pat out into 1/2 inch thickness.
Using a 21/2 inch round or heart shape cookie cutter, cut out scones and place 1 inch apart on ungreased baking sheets.
Brush tops of scones with the extra buttermilk.
Bake until well risen and golden brown, about 15-20 minutes.
Half way through baking, change positions of baking sheets from top to bottom.
Serve warm, with butter.","url":"https://recipe.bluelayer.org/recipe/60725/parmesan-prosciutto-scones"},{"id":"60724","title":"Apple-Butter Wheat Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Light crust cycle in bread machine","url":"https://recipe.bluelayer.org/recipe/60724/apple-butter-wheat-bread"},{"id":"60721","title":"Asian Shrimp and Crab Cakes","ingredients":"salad dressing, mayonnaise, regular
spices, coriander seed
spices, ginger, ground
soy sauce made from soy (tamari)
crustaceans, crab, alaska king, imitation, made from surimi
crustaceans, shrimp, raw (not previously frozen)
wheat flours, bread, unenriched
oil, corn, peanut, and olive","directions":"Blend first 4 ingredients in medium bowl.
Mix in crabmeat, shrimp and 1/2 cup breadcrumbs.
Season with pepper.
Place remaining 1 cup breadcrumbs on plate.
Drop 1/4 of crab mixture into breadcrumbs; turn to coat.
Shape into 2 1/2-inch-diameter cake.
Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
Heat oil in heavy medium skillet over medium heat.
Add cakes and saute until crisp, about 5 minutes per side.","url":"https://recipe.bluelayer.org/recipe/60721/asian-shrimp-and-crab-cakes"},{"id":"60716","title":"Butternut Squash Cinnamon Swirl Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry
syrup, maple, canadian
peanut butter, smooth style, without salt
squash, winter, butternut, raw
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Scald milk in a saucepan over medium heat.
Do not boil and take care not to burn the bottom.
Allow to cool.
In a measuring jar, combine warm water, yeast and about 1 teaspoon maple syrup.
Allow to proof for about 10 minutes or until yeast is foamy.
If it hasnt foamed, youve killed your yeast.
Begin again.
When milk is cool, combine milk, peanut butter, squash, cinnamon, nutmeg, remaining maple syrup, butter, salt and yeast mixture in the bowl of your stand mixer.
Beat with the paddle attachment until fully combined.
Replace the paddle with the dough hook and begin to add flour, 1 cup at a time, allowing each addition to be fully incorporated before adding the next.
After 5 cups of flour, add in 1/4-cup additions until dough no longer sticks to the side.
Dough will feel slightly sticky and will still be slightly sticking to the bottom of the bowl.
Turn dough out on to a lightly floured surface and knead until dough is smooth and elastic, about 5 minutes.
Lightly grease a large, clean bowl and place dough inside.
Cover with plastic wrap and allow to rise for about 2 hours (until dough has doubled).
Turn risen dough onto floured surface, cut in half and roll each out with your rolling pin into rectangles.
Wet dough with additional milk, shake 1/3 cup coconut sugar over each rectangle, and liberally sprinkled cinnamon all over.
Roll each rectangle up from the short side.
Working with one log at a time, cut dough diagonally down the center and flip to reveal each cinnamon sugar layer.
Twist dough into a tight braid, making sure layers are exposed on the top.
(See related blog post for photos.)
Grease two 8 1/2 x 4 inch loaf pans and carefully place each loaf inside.
Cover with pastic wrap and allow to rise for an additional hour.
Preheat oven to 350 degrees F and set your rack on the middle of the oven.
When hot, add loaves and bake for 35 minutes.
Loaves should sound hollow when tapped on the bottom when cooked.
Do your best to allow them to cool completely before slicing (yeah, right) or attack them like I did.
Bread will have a better consistency the longer you allow it to cool, so try to keep that in mind.
Eat with butter, peanut butter, cream cheese, toast it, french toast it, grill it, whatever.
Just eat it!","url":"https://recipe.bluelayer.org/recipe/60716/butternut-squash-cinnamon-swirl-bread"},{"id":"60704","title":"Classic French Bread - 1.5 Lb Loaf","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Place all ingredients into your bread pan per your manufacturers instructions.
Mine says to do wet ingredients first so I follow the order they are listed above.
Select French Bread setting.
Select desired crust color.
If you have the option select 1.5 lb loaf.
Press start.","url":"https://recipe.bluelayer.org/recipe/60704/classic-french-bread-1-5-lb-loaf"},{"id":"60694","title":"Harvest Buns","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flours, bread, unenriched
pumpkin, raw
salt, table
butter, without salt","directions":"Combine water, yeast and honey in work bowl of stand mixer, stirring until completely dissolved.
Let stand at room temperature until foamy, about 10 minutes.
Add flour and pumpkin, then mix with dough hook at low speed until dough begins to be elastic, about 5 minutes.
Add salt and butter and continue to process until dough is smooth, shiny, elastic and just a little bit sticky, about another 5 minutes.
Coat a bowl with oil.
Form dough into a ball and turn it in the bowl to coat.
Cover with plastic wrap and let stand in a warm place until doubled in volume, 60-90 minutes.
Preheat oven to 350F and sprinkle a baking sheet with cornmeal.
Turn dough out onto a floured board and knead 3-5 times.
Divide dough into 15 equal pieces (divide into 16 by cutting in halves 4 times, then take the smallest ball and divide it into bits and add to any of the other balls that look small).
Form each piece into a neat ball by rolling between your palm and the board.
Place balls on prepared baking sheet in three rows of five; cover with plastic wrap and let stand at room temperature until doubled in volume, 30-45 minutes.
Bake in preheated oven until golden brown, about 30 minutes.
Transfer to a wire rack and cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/60694/harvest-buns"},{"id":"60693","title":"Bread Machine French Bread (simple, simple, simple)","ingredients":"water, bottled, generic
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"put in machine in order and push buttons to make a 1.5 Lb french loaf.","url":"https://recipe.bluelayer.org/recipe/60693/bread-machine-french-bread-simple-simple-simple"},{"id":"60687","title":"Handmade Pastry Dough with a Difference","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
butter, without salt
water, bottled, generic
salt, table
butter, without salt","directions":"Wipe your work surface very well.
Combine the cake and bread flours and sift them onto the work surface.
Make a well in the middle of the flour to form a donut shape.
Put the salt, melted butter and 1 tablespoon of water or so into the well, and mix well to dissolve the salt.
When the salt has dissolved, start mixing in the surrounding flour a little at a time.
Remember how you used to mix water into sand in a sandpit and do it like that.
(Thicken the liquid a bit at a time.)
When the liquid has thickened quite a bit, add water little by little to dissolve the flour.
The key is to add the water a little at a time!
Also, don't ever break down the walls of the well!
Otherwise your work surface will become flooded with water...
Always pour the water onto the flour.
When all the water has been added, use your pastry scraper in a cutting motion to mix the water in.
(Don't knead the mixture; you don't want to develop the gluten in the flour.)
When the water is mixed in, gather up the dough into a ball with the seams inside, and pull the surface a bit tight.
The dough doesn't have to be smooth at this stage!
As you let the dough rest in the refrigerator and fold in the butter, it will become silky smooth.
Make a deep cross cut into the dough, wrap up in plastic and rest in the refrigerator for 30 minutes to an hour.
While the detrempe is resting, prepare the butter that will be folded into it.
Sandwich the butter between sheets of plastic film (make sure the plastic sheets are big enough to accommodate the butter when it's flattened) and beat down on it with a rolling pin to flatten it out.
The butter is cold but it will become soft and silky.
Cut and form the butter with a pastry scraper or other tool to neaten it up.
It should become a neat square that's about the same size as the cutting edge of the scraper.
Start folding the butter (beurrage) into the rested detrempe.
Press out the detrempe that had the deep cross cut in it away from you as if you were pushing it.
(It's hard to describe...) Turn the dough to press it out on all 4 sides.
Here's how it should look at this point.
After all 4 sides are pressed out, it should look like this.
The middle should be a bit thicker than the rest.
Put the squared off silky butter on the thick part of the dough.
(Check the consistency of the butter.
It should be just soft enough that if you press on it with your finger, it leaves a mark.
If it's too hard it's difficult to roll out.
Butter hardens right away when you put it in the refrigerator, so be careful!)
Bring the opposing corners of the dough to the middle and fold.
Do the same with the two other opposing corners.
The key is to wrap the dough tightly around the butter so that there are no air pockets in between the layers.
Roll out with a rolling pin.
To start, push the rolling pin in small movements, then roll it back and forth.
Dust with flour frequently but sparingly.
(It's a bit complicated I know...) Flip the dough over as you roll it frequently too.
(The dough does stick easily to the work surface...) When the dough has thinned out, roll it around the rolling pin and flip over.
Roll until it's as long as the rolling pin.
Start folding!
Brush off any excess flour, and fold in about 1/4 of the dough.
Bring the bottom part of the dough on top.
Tightly seal the seams closed using the rolling pin.
The key is to bring the folds all the way up to the corners.
If the corners are rounded, pull on them with your hands to make them square like a puzzle.
This way the dough will have a nice neat finish, and will be easier to handle too.
Cut the dough in half.
(If you don't do that and fold the dough in the middle, the first fold will stick out to the size, and the dough will split there.)
Wrap tightly in plastic, and rest in the refrigerator for 15 to 30 minutes.
Turn the dough 90 degrees from the previous step (so that the fold is on the side), and repeat steps 14 to 18 three more times.
If you roll out the width (in the direction it was rolled before) first, it's easier to handle.
The more you roll out the dough, the silkier it will get.
Then you're done!","url":"https://recipe.bluelayer.org/recipe/60687/handmade-pastry-dough-with-a-difference"},{"id":"60686","title":"Ila's Honey Cinnamon Buns","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
butter, without salt
honey
syrups, corn, light
spices, cinnamon, ground
water, bottled, generic
sugars, granulated
spices, cinnamon, ground
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough.
Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes.
To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light.
If you see a web-like pattern, the dough is developed; the webs are the strands of gluten.
If you do not see them, mix the dough at medium speed 2 minutes more, then test again.
Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth.
Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
Bun Finish: Butter 10 cups of a large muffin tin.
Spoon 2 tablespoons of the honey schmear into the bottom of each cup.
In a small bowl, mix the sugar and cinnamon.
On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick.
Brush with the melted butter and sprinkle with the cinnamon sugar.
Using your hands, firmly roll up the dough like a jellyroll.
Transfer to a sheet pan and refrigerate 30 minutes.
Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick.
Place one slice (on its cut side) in each muffin cup.
Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours.
(Or, cover and let rise in the refrigerator overnight.)
Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes.
Meanwhile, line a sheet pan with parchment paper.
Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan.
Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan.
Let cool.
Meanwhile mix together the powdered sugar and milk to make a glaze.
With a spoon drizzle the glaze over the top of the buns.","url":"https://recipe.bluelayer.org/recipe/60686/ilas-honey-cinnamon-buns"},{"id":"60680","title":"Banana bread","ingredients":"butter, without salt
sugars, brown
egg substitute, powder
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
vanilla extract","directions":"beat the sugar and butter until creamy and smooth texture
Incorporate eggs one by one and keep mixing
Sift flour and baking powder
Alternately add the dry ingredients With the liquid and banana (can be ground or in pieces, it depends on the result you want to Obtain)
Pour the mixture into two greased loaf molds
You can separate a portion of the mixture and add cocoa, pouring it over the filled mold and mix very little, so that you obtain one marbled bread
Bake at 180 C for 30 minutes","url":"https://recipe.bluelayer.org/recipe/60680/banana-bread"},{"id":"60676","title":"Green Bean and Bleu Cheese Gratin","ingredients":"beans, snap, green, raw
cheese, blue
cream, fluid, heavy whipping
butter, without salt
delallo, italian seasoned breadcrumbs,
spices, pepper, black","directions":"Pre cook beans in lightly salted water about 5 to 6 minutes.
While beans are cooking, mix bread crumbs and butter.
Drain beans in bowl lined with paper towels to absorb moisture.
Put about 1/3 of the crumb mixture in bottom of lightly sprayed casserole dish.
Add green beans, crumbled bleu cheese and heavy cream.
Add the rest of crumb mixture and season to taste with pepper.
Bake at 350 for about 15 min.until bubbly.
Let rest for about 5 minute before serving, as it will be extremely hot and could burn your mouth!","url":"https://recipe.bluelayer.org/recipe/60676/green-bean-and-bleu-cheese-gratin"},{"id":"60668","title":"Rosemary Breadstick Twists","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, rosemary, dried
spices, garlic powder","directions":"Heat oven to 400'.
In 13X9-inch bakng pan, melt butter in oven (3 to 5 minutes).
Meanwhile, in medium bowl, stir together all remaining ingredients except milk, rosemary and garlic.
Stir in milk just until moistened.
Turn dough onto lightly floured surface; knead until smooth.
Roll dough into 12X6- inch rectangle; cut into 12 (1-inch) strips.
Stir rosemary and garlic into melted butter.
Twist each strip of dough 6 times; dip in herbed butter mixture; place in same pan.
Bake for 20 to 25 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/60668/rosemary-breadstick-twists"},{"id":"60656","title":"Crispy Honey-Ginger Chicken Fingers","ingredients":"milk, buttermilk, fluid, cultured, lowfat
honey
spices, ginger, ground
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine buttermilk, honey, 1 tablespoon ginger and 1 teaspoon garlic powder in a baking dish.
Cut chicken tenders in half or thirds and add to the buttermilk.
Marinate for 2 hours or overnight.
Preheat oven to 450F.
Combine panko, remaining ginger and garlic, seasoned salt, and flour in a large bowl.
Coat chicken pieces in the panko mix, then lay on a wire rack sitting on a baking sheet.
Continue with remaining chicken pieces.
Spray each piece with cooking spray or olive oil.
Bake for 10 minutes, flip, coat again with cooking spray, and bake for another 10-15 minutes.
When finished, drizzle honey over the chicken pieces.","url":"https://recipe.bluelayer.org/recipe/60656/crispy-honey-ginger-chicken-fingers"},{"id":"60652","title":"Pumpkin Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
pumpkin, raw
sugars, granulated
pumpkin, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Preheat oven to 350.
Grease or spray one 8x8 baking pan or an 8 inch pie tin.
In a medium bowl, whisk together the cornmeal, flour, baking powder and soda, sugar and salt.
Beat in the pumpkin until well combined.
Fold in pepitas.
Pour into pan and bake 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.","url":"https://recipe.bluelayer.org/recipe/60652/pumpkin-cornbread"},{"id":"60651","title":"Knackbrod-Swedish Hard Bread for Teething Babies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
corn, sweet, white, raw
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified","directions":"Mix dry ingredients.
Cut in margarine.
Add soy milk.
Mix well.
Roll thin, cut into shapes and bake 10-15 minutes at 350 degrees until brown.","url":"https://recipe.bluelayer.org/recipe/60651/knackbrod-swedish-hard-bread-for-teething-babies"},{"id":"60650","title":"Pain Brie (\"crushed\" Bread of Normandy)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table","directions":"Dissolve the yeast in one cup of lukewarm water in a large bowl.
After a minute or two, add one cup of flour and mix.
Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands.
Cover the bowl with a towel and let the dough rise overnite at room temperature.
The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while.
If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry.
Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes.
Now, take the dough on your board and pound it heavily with a rolling to flatten it.
Fold the dough and pound it again until flat.
Repeat this process 7 or 8 more times.
Now let the dough (and the cook) rest for ten minutes.
Form the dough into a ball, place on a board or counter and cover with plastic wrap.
Let the dough rise for two and a half hours at room temperature.
Pre-heat the oven to 425 degrees.
With a small, sharp knife, make five parallel cuts, approximately 1/4\" deep, along the top of the loaf.
Place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knock on the bottom.
Note: If you are planning to make this bread again in a few days, reserve a cup of dough for a starter and save it in the fridge--but don't keep it past a third day; when you are ready to make the second batch, bring the starter to room temperature, and proceed, skipping the overnight proofing.","url":"https://recipe.bluelayer.org/recipe/60650/pain-brie-crushed-bread-of-normandy"},{"id":"60646","title":"Raisin Bread (Lite-Bleu)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
salt, table
leavening agents, baking soda
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees F. In a large bowl sift together the flour, sugar, cinnamon, salt and soda.
Mix in the dried fruit.
Make a well in the center and pour most of the milk in at once.
Using one hand, mix in the flour from the sides of the bowl, adding more milk, if necessary.
The dough should be soft, not too wet and sticky.
When it all comes together, turn it out onto a floured board, knead lightly for a few seconds.
Pat the dough into a round about 1 1/2 inches deep and cut a deep tic.tac.toe pattern on it.
Bake in a hot oven for 15 minutes, then turn down the oven to 400 degrees F. and bake for another 30 minutes or until cooked.
If you are in doubt, tap the bottom: if it is cooked it will sound hollow.","url":"https://recipe.bluelayer.org/recipe/60646/raisin-bread-lite-bleu"},{"id":"60636","title":"Multi-Grain Machine Bread","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
salt, table
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine pan in order listed, adding yeast by forming a well in dry ingredients.
Start bread machine - light crust option works best.","url":"https://recipe.bluelayer.org/recipe/60636/multi-grain-machine-bread"},{"id":"60632","title":"Everyday Soft Sesame Bread","ingredients":"wheat flours, bread, unenriched
rice flour, white, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
seeds, sesame seeds, whole, dried","directions":"Knead all of the ingredients except for the butter and sesame.
Once it's come together add the butter, and then the sesame last.
Once you've finished kneading, make it into a nice round shape and allow to rest for the first rising.
Separate the dough into 8 pieces and let sit for 15 minutes.
Make into round shapes again and allow to rise a second time.
If you like, sprinkle with rice flour.
Bake in the oven at 180C for 13 minutes and they're done.
They can be used as a sandwich.","url":"https://recipe.bluelayer.org/recipe/60632/everyday-soft-sesame-bread"},{"id":"60599","title":"Chilli and Cheese Savoury Biscuits (Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sauce, peppers, hot, chili, mature red, canned
salt, table
cheese, parmesan, hard
cheese, cheddar
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine both of the flours, the chilli falkes and salt in a food prcessor bowl.
Whiz until just combined.
Add cheeses and mix very briefly.
Add the butter and whiz until the mixture resembles coarse breadcrumbs.
Add the milk and process until the mixture forms a ball.
Remove the mixture from the processor bowl and knead lightly on a floured board or clean benchtip.
Knead until the mixture comes together and them roll into a log about the diameter of a 50c coin (about1.5 inch).
Roll the log in baking paper and twist the ends.
Chill in the refrigerator until firm enough to slice.
The mixture can also be frozen at this stage.
Preheat your oven to 180C
Cut the log into slices about 5mm thick and place the discs on paper-lined oven trays.
No need to grease the trays.
Bake 12-15 minutess or until golden.
Remove from the oven and rest on the oven trays for a few minutes (to firm) and then transfer to a wire rack to cool.
Makes 40-50 biscuits.","url":"https://recipe.bluelayer.org/recipe/60599/chilli-and-cheese-savoury-biscuits-cookies"},{"id":"60598","title":"Baked Potato Bread Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
salt, table
cream, sour, cultured
potatoes, raw, skin
bacon, meatless
chives, raw
leavening agents, yeast, baker's, active dry","directions":"*** This dough will be very dry.
Resist the urge to add in water.
1 Lb.
LOAF Marie Frainier*DGCP02C*","url":"https://recipe.bluelayer.org/recipe/60598/baked-potato-bread-recipe"},{"id":"60593","title":"Honey Wheat Sunflower and Raisin Bread (Bread Machine)","ingredients":"water, bottled, generic
honey
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry
seeds, sunflower seed kernels, dried
raisins, seeded","directions":"Add all but the sunflower seeds and raisins in your bread machine in the order listed.
Set to the whole wheat, large loaf setting.
Allow your machine to make dough into a ball before adding seeds and raisins.
Allow your machine to do the rest until bread is finished baking.
Remove loaf etirely from machine and baste with melted butter or margarine while still very warm.
This will keep the crust fresh and soft.
When bread is cool you may slice and store in an airtight container or storage bag.","url":"https://recipe.bluelayer.org/recipe/60593/honey-wheat-sunflower-and-raisin-bread-bread-machine"},{"id":"60583","title":"Oil-Free Miso Bread with Cake Flour","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
miso
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine the cake flour, sugar, and yeast in a bowl.
Add the lukewarm water a little at a time and mix.
(In the summer or otherwise hot temperatures, use cold water.)
Once the dough has come together, mix in the miso and knead for 15 to 20 minutes (until it becomes smooth like mochi rice cakes).
Allow the dough to rise to twice or 2.5 times in height (I do this in the oven at 30C for 50 minutes).
Coat your finger with flour and do a \"finger check\".
Use a knife to cut into 6 portions, form them into round balls, then cover with a damp cloth to keep them from drying out.
Let them sit for 10 minutes.
Lightly press down on them, then restore the shape and allow to rise for a second time to twice or 2.5 times in height (I do this in the oven at 40C for 20 minutes).
Before the dough finishes rising, preheat your oven to 200C.
Bake at 200C for 15-20 minutes (adjust the cooking times accordingly depending on your oven).","url":"https://recipe.bluelayer.org/recipe/60583/oil-free-miso-bread-with-cake-flour"},{"id":"60577","title":"Pizza Dough Boy","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"best to use a kitchenaid mixer for this using the hook attachment.
mix all the ingredients together until you get the right consistency.
you can see if you got the right consistency if you turn the mixer on max and it whips the dough apart making 2 or more balls.
add more flour or water until you get that consistency
put some oil in a bowl and wipe it off with a paper towel.
make the dough into a ball and put it in the bowl.
cover for minimal 3 hours.
freeze in a freezer bag or spread it out on a floured countertop.","url":"https://recipe.bluelayer.org/recipe/60577/pizza-dough-boy"},{"id":"60557","title":"Bagels (In Metric Converstion for Europeans)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table","directions":"Mix together the unsifted flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, yeast, water, and butter in the bread machine on the manual setting.
OR, mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast.
Heat water and butter to 120-130F.
Add water to dry ingredients; beat 2 minutes at medium speed on mixer.
Add 1/2 cup flour, beat at high speed 2 minutes.
Stir in more flour to make a stiff dough.
Knead 8-10 minutes.
Cover and let rise.
Punch down.
Cover; let rest 15 minutes.
Remove from bread machine.
Divide dough into 12 pieces; shape 3 pieces into smooth balls.
Poke a 1-inch hole in each.
Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water.
Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more.
Drain on towels.
Repeat for rest of dough.
Place on greased cookie sheet.
Bake at 375F (190C) for 20-25 minutes.
Remove from sheets and cool.
If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds.","url":"https://recipe.bluelayer.org/recipe/60557/bagels-in-metric-converstion-for-europeans"},{"id":"60544","title":"Easy Italian Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all the ingredients in bread machine pan.
Process on dough setting.
At the end of the cycle, remove dough from machine; place it on parchment paper.
Punch down dough.
Shape dough into baguete-shaped loaf about 12 inches long.
Place loaf on cornmeal-coated cookie sheet and with sharp knife, make 1 deep lenghtwise slash in top of loaf.
Cover; let rise in warm place for about 1 hour.
Brush loaf with egg white, if desired.
Heat oven to 375 degrees F. Bake loaf for 25 to 35 minutes.
Variation: You can add 1 tsp dark sesame oil to the recipe if you desire.
Sprinkle the loaf with same sesame seeds before putting it in the oven.","url":"https://recipe.bluelayer.org/recipe/60544/easy-italian-bread"},{"id":"60522","title":"Chocolate Chip and Cocoa Bread Made in a Bread Maker","ingredients":"wheat flours, bread, unenriched
butter, without salt
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
spartan, real semi-sweet chocolate baking chips,","directions":"Put all of the ingredients marked with in the bread maker.
Put the chocolate chips and yeast in the special case and start the bread dough mode.
Remove the dough from the bread machine, punch it down and split into 10 portions.
Roll into rounds and leave to rest for 10 minutes under a well-wrung dish towel.
Each round should weigh about 60 g.
Re-mould the dough into rounds and put 2 each into a bread tin greased with vegetable oil or similar.
Cover with a well-wrung dish towel and leave to rise a second time.
While checking how the bread is rising, preheat the oven to 190C.
Once the dough has roughly doubled in size, bake for 13 - 15 minutes at 190C.
The baking time will vary depending on your oven, so keep an eye on the bread.
If you slice the baked bread like this it will look really cute.
You can make this bread in aluminium pans too.
You can also bake it as round bread.
They came out perfectly round and very cute.
Here is a large pull apart loaf of rolls.
Here is a twisted loaf.","url":"https://recipe.bluelayer.org/recipe/60522/chocolate-chip-and-cocoa-bread-made-in-a-bread-maker"},{"id":"60520","title":"Lemon Gingerbread Ice Cream Sandwich","ingredients":"molasses
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
spices, pepper, black
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sherbet, orange
ice creams, vanilla","directions":"Put molasses in heatproof bowl.
Sprinkling the baking soda over top then adding the boiling water.
Whisk.
Blend flour to the salt in a large bowl.
In other bowl cream the margarine and the sugar Then add the flour mix and then add the moslasses mix and beat until it forms a soft dough.
Divide, wrap in plastic and chill for one hour.
Put the dough ball into 2 sheets of wax paper.
Roll into 8 1/2 inch by 12 1/2 inch shape and remove top sheet.
Use a sharp knife and trim dough edges then cut into 12 2x4 inch rectangles.
Prick with fork.
Transfer to a cookie sheet.
Chill for 30 minutes.
repeat wtih remaining dough.
Preheat oven to 325F Grease the cookie sheets.
Transfer the rectangles.
Bake 8 to 10 mins or until set but still soft.
Franfer to wire rack and cook completely unless you want soup.
Meanwhile scoop the sorbet and ice cream together and blend with a wooden spoon.
Freez 20 mins or until firm.
When bread is cooled, spread the ice cream on the bread.
Pat filling down with a spatula.
Place the second cookie on top.
Press down gently.
NOTE GENTLY.
Too much pressure and you will have an interesting jigsaw pattern.
Scrape away the filling that goes past the edge.
Use it to fill in the corners.
Smooth.
Repeat with remaining cookies.
Wrap in plastic wrap and freeze until firm about 30 minutes.
Note of course other flavors besides lemon can be used.","url":"https://recipe.bluelayer.org/recipe/60520/lemon-gingerbread-ice-cream-sandwich"},{"id":"60514","title":"Millionaires Shortbread or Creamy Caramel and Oat Squares","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
oats
butter, without salt
sugars, granulated
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Beat the butter and sugar until fluffy, and then beat in the flour and oats.
Press the mixture into an 8\" square tin, and bake at Gas mark 4 for 25 minutes until golden.
Allow to cool.
For the caramel filling, mix all of the ingredients in a pan until well combined and boil over a low heat until thick-about 3-4 minutes.
Pour over the biscuit base and leave to set.
Melt the chocolate and pour over the caramel, leave to set, but just before it gets too hard, mark out your portions.
If you do it when completely set, the chocolate shatters.","url":"https://recipe.bluelayer.org/recipe/60514/millionaires-shortbread-or-creamy-caramel-and-oat-squares"},{"id":"60508","title":"Garlic Dill Breadsticks (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
spices, garlic powder
dill weed, fresh
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees.
Lighty grease and sprinkle corn meal on cookie sheet.
Combine all ingredients into bread pan.
select dough setting.
When dough is finished, remove from bread pan and roll out into sticks sizes of your liking, onto cookie sheets and brush with milk.
Bake at 400 degrees for 8-12 minute
or until a light golden brown.
This can be done by hand also, but you will need to let the dough rise (double in size) and knead it down again and rise again before shaping into bread sticks.","url":"https://recipe.bluelayer.org/recipe/60508/garlic-dill-breadsticks-bread-machine"},{"id":"60487","title":"Traditional (Real Deal) French Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
water, bottled, generic","directions":"1) In a small bowl, proof 1 T. Yeast with 1/2 cup Luke warm water.
Set aside.
2)In a Large Bowl, mix well 4 C Flour and 1 T. salt.
(to prevent the yeast coming in direct contact with the salt.
).
3) Pour Yeast mix into the Flour mix, Using a wooden spoon, stir, add an additional 1 to 1 1/2 C Luke warm water until a dough forms and pulls away from the sides of the bowl.
(doesn't take long for this to happen and the dough forms a clumpy mass.
).
4)Lightly flour your work surface, and dump out to knead.
Knead for about 1-2 minutes, or until you get a recognizable ball.
(this is not your main Kneading point, so don't fuss over it!)
Let the dough now rest while you clean up your bowl you will now use to let the dough ferment inches (about 5-6 minutes rest time).
5) Once your bowl is clean and dry (wiped clean) You now will need to start the Kneading process.
Here, there are two methods you can take Fast, or Slow.
What is the difference between the two?
Texture/Crumb.
Method 1: Fast- Knead your usual way by doing quarter turns for 3-8 minutes, forming a nice elastic and smooth ball.
Place Ball in your Large bowl and cover with Plastic.
Let Rise for 90-120 minutes.
Method 2: Slow/Slap Bench: Begin to knead your dough, but this technique will be somewhat different than your typical quarter turn kneading.
With this, the dough is flattened out slightly, then roughly fold dough into a single book fold ((Fold onto the second third and last third onto the second third)), held at one end (dough shape will be oblong) and slapped down on the work surface.
Refolded and repeated about 850 times.
YES 850!
lol Once this is accomplished, dough is rounded into a ball and placed within the bowl to rise.
90-120 minutes, covered with plastic.
(while this sounds outlandish, this is the traditional method and the texture is UN-BE-Leavable.)
I also find that this method is less tiresome than normal kneading.
6) Now that the dough has fermented, we can begin to form our loaves.
Turn Dough out onto your kneading surface and flatten with your hands (by a smacking action) expelling all the gasses out of the dough.
Divide into two equal parts.
Round each piece into a ball, Rest for 5 minutes.
7)Prepare a Couche (A couche can be made by using a piece of linen or Towel, non-terry-cloth usually a little bigger than a tea-towel, which has had flour generously smoothed into the fabric to fill any creases and crevices of the towel used.)
Set up your towel up to cradle your loaves.
(This step isn't needed, but it helps to support the dough as it rises and gives a less flat result.
).
8)Taking one portion, flatten out with your hands expelling all gasses.
Take the top and fold down 2/3rds onto the dough, using the heal of your hand, seal the dough onto itself.
Repeat fold and seal again.
Fold down once more, but fold down to the bottom this time, sealing the top to the bottom.
9)Lastly, taper off the ends of the dough by rolling your hands at the ends lighly with a bit of pressure to form a classic French Bread look.
(at this point you can continue to roll your hands down the length of the dough to make a baguette rather than taper the ends).
10) Place your dough seal side down onto your couche, leaving a bit of space for the loaves to expand between the two, yet still giving it support.
11) Gash 3 cuts into the top of the loaves.
Cover with the rest of the towel and Let rise an hour.
12) Gently peal the couche back from the loaves and GENTLY place them on either a baking sheet or a (lightly floured) paddle for placing onto baking stone.
(Many would be tempted to use corn meal to prevent sticking, but that then takes it out of the 4 Ingredient Rule, making it untraditional French Bread.)
You do not want to be rough, as you don't want them to deflate.
13) Brush the tops of the risen dough with cool water using a pastry brush.
14) Cooking: Toss 1/2 Cup water into the bottom of the Hot Preheated Oven 425 (Beware!
Steam is HOT!
BE CAREFUL) Place loaves in the oven and close.
Turn the oven down to 350 and bake for 28-30 minutes.
15) Bread is done when the bottoms sound hollow when tapped and the loaves are a rich almost dark golden colour.
16) For more information on the extensive technique used: Google French Bread Julia Child and view video's available.
(Danielle Forestier).","url":"https://recipe.bluelayer.org/recipe/60487/traditional-real-deal-french-bread"},{"id":"60466","title":"donair meat","ingredients":"spices, pepper, black
spices, pepper, red or cayenne
spices, oregano, dried
bread crumbs, dry, grated, plain
spices, paprika
spices, onion powder
spices, garlic powder
beef, grass-fed, ground, raw","directions":"mix all ingredients together in layers.
place small amounts of mixture in food processer and mix well.
until it is like pate mixture.
when all is mixed form into loaves and bake at 300 for 2 hours.","url":"https://recipe.bluelayer.org/recipe/60466/donair-meat"},{"id":"60462","title":"Crazy Good Garlic Breadsticks","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking
margarine, regular, 80% fat, composite, stick, without salt
spices, garlic powder
salt, table
cheese, parmesan, hard","directions":"Mix yeast into warm water.
In separate bowl, combine flour and salt.
Add the oil to the water, and add these liquids to the dry ingredients.
Knead for 7 or 8 minutes, then let rest for about 10.
Keep it under a cloth while resting, in a warm place.
While it's resting you can make the garlic sauce.
Melt the margarine, and mix in the rest of the ingredients.
Put to the side.
Roll dough out into a rectangle shape.
Cut into strips of desired length, and brush on garlic sauce.
Stick into a proof box for about 15 minutes.
If you do not have a proof box, try to put the pans of dough in the warmest (not hot!)
spot in your kitchen, such as nearby an oven.
Or if you live in a hot place like Florida, put them in your car for a bit.
Once they grow a little, throw them into the oven at about 425.
Check on them after 10 minutes and pull them out when they turn a nice golden brown.
Brush more of the sauce on, lightly, and sprinkle with the grated cheese.
Best enjoyed warm.
:).","url":"https://recipe.bluelayer.org/recipe/60462/crazy-good-garlic-breadsticks"},{"id":"60450","title":"Light Wheat Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 375.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool at least 15 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/60450/light-wheat-beer-bread"},{"id":"60449","title":"French Honey Bread (Abm)","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients according to the manufacturers instructions for your particular bread maker.
Follow instructions for bread cycle or white bread cycle.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60449/french-honey-bread-abm"},{"id":"60446","title":"Maple Cornbread Muffins","ingredients":"soymilk, original and vanilla, unfortified
margarine, regular, 80% fat, composite, stick, without salt
syrup, maple, canadian
vinegar, cider
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
corn, sweet, white, raw","directions":"Preheat oven to 375 degrees.
Line or grease a 12 cup muffin tin.
Whisk together soymilk, margarine, maple syrup, and vinegar.
Whisk together cornmeal, flour, sugar, baking pwder, and salt in a separate bowl.
Stir the wet mixture into the dry mixture and fold in the corn kernels.
Divide the batter among the muffin cups and bake for 20 minutes.
Cool for 10 minutes in the pan.","url":"https://recipe.bluelayer.org/recipe/60446/maple-cornbread-muffins"},{"id":"60442","title":"Golden Focaccia","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, rosemary, dried
spices, pepper, black
salt, table","directions":"Make the starter by mixing the yeast and water, then adding the flour.
Stir until the flour is incorporated.
Cover and let rest at room temperature for about 14 hours.
The starter will be bubbly.
To make the dough, mix the active dry yeast (if using it) with a pinch of sugar and 2 tbl of the water and let it sit for 10 or 15 minutes, until it's bubbly and frothy.
Combine the dissolved yeast or the instant yeast (whichever you are using) with the starter and the remaining dough ingredients and mix or knead - by hand, in your stand mixer or in your bread machine on the dough cycle - until you have a soft, smooth dough.
A stand mixer will take about 7 minutes.
Place the dough in a lightly greased bowl, cover, and let rise for about an hour.
Gently deflate it and allow it to rise for another hour - it should have doubled in bulk from its original volume.
Lightly grease a 18\" by 13\" baking skeet with a rim, or two 9\"x13\" pans with vegetable oil spray.
Drizzle olive oil on top of the spray.
(The spray keeps the bread from sticking, the olive oil gives the bottom crust crunch and flavor).
Gently pull and shape the dough into a rough rectangle and pat into the pan or pans.
When the pieces start to shrink back, stop patting.
Wait 15 minutes and pat further towards the edges of the pan(s).
Repeat once more, if necessary, until the dough is close to covering the bottom of the pan(s).
Cover and let the dough rise until it is very puffy.
This will take about 1 1/2 to 2 1/2 hours.
Toward the end of the rising time, preheat the oven to 425 degrees F.
Gently dimple the dough at irregular intervals with your fingers, pressing down firmly, but not abruptly - you do not want it to deflate too much.
Spritz heavily with warm water (I don't always do this), drizzle with 2 tbl olive oil (or enough to collect a bit in the dimples), then sprinkle with the rosemary, black papper, and salt, to taste.
Bake for about 10 minutes.
If baking in two pans, reverse the pans, and continue baking until the focaccia is light golden brown, about another 10 minutes.
Remove from the oven and immediately turn out onto a rack to cool.
Note1: I usually use 1/2 cup warm milk, as I rarely have powdered milk around.
Note2:Thyme is great instead of rosemary.","url":"https://recipe.bluelayer.org/recipe/60442/golden-focaccia"},{"id":"60423","title":"dill cottage cheese loaf","ingredients":"cheese, cottage, creamed, large or small curd
water, bottled, generic
butter, without salt
sugars, granulated
dill weed, fresh
salt, table
leavening agents, baking soda
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"add all ingredients in this order.
cook on\"SWEET\" cycle.","url":"https://recipe.bluelayer.org/recipe/60423/dill-cottage-cheese-loaf"},{"id":"60414","title":"Moroccan Aniseed Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, anise seed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"In a large bowl soften yeast in warm water with sugar and set aside for 5 minutes.
Add milk, salt, and aniseed.
Add the flour and beat for 50 strokes until a mooth soft dough forms.
(it may be a sticky dough).
Cover and let rise until double.
On a baking sheet with oiled fingers flatten to 1\" thickness.
Let rise until doubled, about 1 hour.
Prick loaf all over with fork.
Bake at 375F for 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/60414/moroccan-aniseed-bread"},{"id":"60410","title":"Absolutely Apricot Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apricots, dried, sulfured, uncooked
apricots, dried, sulfured, uncooked
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to your bread maker and bake on regular cycle.
Follow the instructions that came with your break maker for order of the ingredients.","url":"https://recipe.bluelayer.org/recipe/60410/absolutely-apricot-bread"},{"id":"60406","title":"Southern style Pinto beans","ingredients":"beans, snap, green, raw
water, bottled, generic
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"wash beans and look for foreign matter, small stones or pieces of dirt.
rinse twice.
put in a heavy pot with the water and fatback.
bring to a boil and reduce to a slow simmer.
simmer about 3 hours.
Serve with corn bread and sliced onions.","url":"https://recipe.bluelayer.org/recipe/60406/southern-style-pinto-beans"},{"id":"60405","title":"Uncle Bud's Bread","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Mix all ingredients.
Put in greased bowl and cover.
Let raise for 1 hour.
Punch down and divide in half.
Roll each half jelly-roll style.
Raise, covered for 35 minutes.
Bake in greased pan (I use baking sheet) 22 minutes at 400 degrees.","url":"https://recipe.bluelayer.org/recipe/60405/uncle-buds-bread"},{"id":"60404","title":"Maytag Blue Cheese Shortbread","ingredients":"cheese, blue
butter, without salt
wheat flour, white, all-purpose, unenriched
cornstarch
spices, pepper, black
salt, table
nuts, walnuts, english","directions":"Beat the blue cheese and butter until creamy.
In a separate bowl, combine the flour, cornstarch, pepper and salt and walnuts.
Add to the blue cheese and butter mixture.
Roll into two logs and chill until firm.
Cut in 1/8 inch thick slices.
Place on a cookie sheet or sheet pan lined with parchment paper.
Bake at 375 degrees for 10-15 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/60404/maytag-blue-cheese-shortbread"},{"id":"60395","title":"Five-Grain Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"In bowl, combine all purpose, whole wheat, rye, graham flours and rolled oats, sugar, baking powder, baking soda and salt.
Cut in margarine until well mixed.
Stir in raisins, if using, add buttermilk and stir to make soft dough.
Turn out onto lightly floured surface and knead about 10 times or until smooth.
Place on greased baking sheet, flatten into circle about 2 1/2 inches thick.
Cut a large \"x\" about 1/4 inch deep on top.
Bake in 350F oven for 1 hour or until toothpick inserted in center comes out clean.","url":"https://recipe.bluelayer.org/recipe/60395/five-grain-soda-bread"},{"id":"60384","title":"Corn Lightbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
bacon, meatless","directions":"Combine dry ingredients; blend in milk and oil.
Spoon into lightly greased 9\" X 5\" loaf pan.
Let stand 10 minutes.
Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan.","url":"https://recipe.bluelayer.org/recipe/60384/corn-lightbread"},{"id":"60374","title":"Italian Bread Dip","ingredients":"spices, basil, dried
parsley, fresh
spices, garlic powder
spices, thyme, dried
spices, oregano, dried
spices, pepper, black
spices, rosemary, dried
salt, table
spices, pepper, red or cayenne
oil, olive, salad or cooking
lemon juice, raw","directions":"Combine all except oil and lemon juice in a small food processor or coffee bean grinder.
Chop briefly until all about the same size.
Stir in olive oil and lemon juice.
To serve, combine about 1 1/2 teaspoons herb mixture to 3-4 tablespoons olive oil mixture on a small dish.
Dip sliced bread in mixture.","url":"https://recipe.bluelayer.org/recipe/60374/italian-bread-dip"},{"id":"60358","title":"Perfect Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"sift the flour and salt into large mixing bowl.
stir in yeast
make a well in the center of the dry ingredients.
Pour the water and oil in to the well.
mix with a spoon to a soft dough.
turn out dough on lightly floured surface and knead for about 7-10 mins until dough is smooth and elastic.
place dough in a greased bowl and cover with plastic wrap.
Let rise in a warm place for about 1 hour or until the dough has doubled its size
punch down the dough and knead again for 2-3 minutes
roll or strech out dough to fit pizza pan.
top with sauce and cheese.
place in 425 F preheated over for 15-20 mins until crisp and golden.","url":"https://recipe.bluelayer.org/recipe/60358/perfect-pizza-dough"},{"id":"60356","title":"Bagels","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
honey
leavening agents, baking soda
salt, table","directions":"Mix starter or poolish ingredients in a large bowl and cover with plastic wrap or a kitchen towel.
Leave to ferment at room temperature for 7 to 8 hours until bubbly and swollen in size.
Add the starter or polish to the mixing bowl of a mixer or to a large bowl.
To that add the water, honey, flour, salt (on one side of the bowl) and yeast (on opposite side of the bowl.
Using a dough hook on the lowest setting (or by hand), mix all ingredients until well mixed (2 to 3 minutes) and turn off the mixer.
Cover the bowl and let sit for 5 minutes.
Knead with the dough hook on the lowest setting (or by hand), for 5 minutes and tip out onto a lightly floured counter.
Stretch the dough into a large rectangle and fold letter-style, top to middle, bottom over top and side to side.
Place in an oiled, straight-sided clear container and cover.
After 15 minutes, repeat the stretch and fold procedure and cover again.
Let rise at room temperature for 30 to 45 minutes until the dough is 1 1/2 times as large as it was initially or doubled in volume.
Divide into 16 equal pieces and roll each into round balls.
Preheat the oven to 450°F.
Press each ball with thumb and forefinger to form a hole and use fingers to roll and stretch the bagels until the holes are about 2 inches in diameter.
Place on baking sheet lined with parchment paper sprayed well with vegetable oil spray.
This prevents the wet bagels from becoming one with the parchment.
Cover with oiled plastic and let rise for 15 to 20 minutes or until one of the bagels floats in a bowl of cold water.
Meanwhile prepare the boiling bath by mixing all ingredients and bringing to a light boil.
Also bring out the sesame seeds, rehydrated onion flakes, poppy seeds or whatever the toppings are you choose.
I like to rehydrate onion flakes and toast the sesame seeds before making the bagels.
Boil each bagel (4 to 5 at a time if you can without crowding the pan) for 1 minute and flip the bagels with a slotted spoon to boil on the opposite side for 1 minute as well.
Remove with the slotted spoon and return the boiled and swollen bagels to their parchment paper.
Put toppings on the wet bagels and bake at 450 F for 6 to 7 minutes, rotate the pans and bake for another 6 to 7 minutes being careful not to over-brown the bagels.
Bagels should be dark golden in color.
Place bagels on a cooling rack and let cool before slicing.","url":"https://recipe.bluelayer.org/recipe/60356/bagels"},{"id":"60355","title":"Dutch Potato, Onion, and Carrot Bread for ABM","ingredients":"potatoes, raw, skin
carrots, raw
onions, raw
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
water, bottled, generic","directions":"Drain the grated potato and carrot well.
Add all ingredients in the order suggested by your bread machine manual.
Process on the bread cycle according to the manufacturer's directions.","url":"https://recipe.bluelayer.org/recipe/60355/dutch-potato-onion-and-carrot-bread-for-abm"},{"id":"60334","title":"Wholemeal Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt","directions":"You will need a 2 lb loaf tin, well buttered.
Seive the flour, salt, sugar and yeast in a large bowl and pour in the hand-hot water with the melted butter.
Mix with your hands to form a dough, then scrape it out of the bowl on to a work surface.
Knead for 10-15 minutes, adding more water if necessary (the dough should be very soft -it is better to have too much water than too little).
Transfer the dough into a greased bowl, cover it with a clean, damp tea towel and leave to rise in a warm place ideally for two hours.
Next, roll the dough into a long sausage, about twice as long as the tin, flatten it with your knuckles into a long strip and fold it into three.
Fit the dough in the buttered tin, with the fold beneath, pressing in on the edges so that you will have a nice rounded top.
Sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea towel and leave to rise in a warm place for further 30-40 minutes.
Meanwhile, pre-heat the oven to gas mark 6/200C/400F.
After the second-rising, bake in the centre shelf of the oven for 40 minutes, until the loaf sounds hollow when removed from the tin and tapped on the bottom.
Return the bread back into the oven, but this time without the tin, upside down for a further 5-10 minutes to crisp the base and the sides.
Cool the bread on a wire rack.","url":"https://recipe.bluelayer.org/recipe/60334/wholemeal-bread"},{"id":"60333","title":"Better Breading","ingredients":"delallo, italian seasoned breadcrumbs,
nuts, almonds
wheat germ, crude
salt, table","directions":"Pulse almonds in food processor.
Do not let the processor run continuously, or you will end up with almond butter.
You are looking for a consistency similar to cornmeal.
Mix with the remaining ingredients.
This can be kept in a sealed container in the refrigerator for up to 2 weeks.
Can also be kept in the freezer for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/60333/better-breading"},{"id":"60327","title":"Strawberry Jam Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
honey
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot","directions":"In the bowl of a standing mixer, combine yeast and salt.
Add honey and water.
Mix with a paddle attachment for 2 minutes until slightly frothy.
Change to a dough hook.
Add olive oil and 1 cup flour.
Mix until the flour is fully incorporated.
Add in another cup of flour and mix it in, then mix in the remaining 1/4 cup.
Let the mixer knead the dough for 8 to 10 minutes.
Place dough into an oiled bowl and cover with a sheet of plastic wrap.
Let dough rise in a warm place (preferably close to a warm oven) for an hour.
Or you can leave it at room temperature for at least 8 hours.
When the dough has risen, punch it down and transfer to a floured board.
Roll the dough into a thin sheet in the shape of a rectangle.
Preheat oven to 420 F.
Use an offset spatula to spread the strawberry jam on top of the sheet of dough.
Slice the dough into 8 to 10 even strips.
Twist each dough strip from both ends so that the dough spirals into a breadstick.
Lay them on a parchment paper-lined sheet pan.
Bake the breadsticks for 20 minutes until golden.
Remove pan from oven and set it on a rack.
Let the sticks cool for a moment then serve.","url":"https://recipe.bluelayer.org/recipe/60327/strawberry-jam-breadsticks"},{"id":"60321","title":"Seafood Strudel","ingredients":"phyllo dough
butter, without salt
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
mustard, prepared, yellow
cheese, parmesan, hard
cream, sour, cultured
crustaceans, shrimp, raw (not previously frozen)
parsley, fresh","directions":"Separate phyllo sheets; lay one on work surface, keeping remaining sheets covered with damp towel.
Brush with butter.
Combine breadcrumbs, Parmesan cheese, mustard and 1/2 cup Swiss cheese.
Sprinkle 1 to 2 Tbsp of this mixture on buttered sheet of phyllo.
Repeat layers until all 12 sheets are stacked.
Combine remaining Swiss cheese, sour cream, seafood and parsley.
Spoon mixture along one long side of the stacked sheets of phyllo.
Roll up, enclosing the seafood mixture, tuck ends inches (Roll will be the length of the phyllo.
).
Place on baking sheets, brush with additional butter.
Bake at 375F for 40-45 minutes until golden.
Serve hot or cooled to room temperature.","url":"https://recipe.bluelayer.org/recipe/60321/seafood-strudel"},{"id":"60320","title":"Honey Oatmeal Bread - 2 Lb. Loaf","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in manufacturer's suggested order.
Select basic bread cycle.
Ta da!","url":"https://recipe.bluelayer.org/recipe/60320/honey-oatmeal-bread-2-lb-loaf"},{"id":"60316","title":"Tahini and Honey Spread","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey","directions":"Mix together, and spread on bread or toast.","url":"https://recipe.bluelayer.org/recipe/60316/tahini-and-honey-spread"},{"id":"60312","title":"Pumpkin Bread","ingredients":"pumpkin, raw
oil, olive, salad or cooking
honey
sugars, brown
nuts, walnuts, english
salt, table
spices, cloves, ground
spices, cinnamon, ground
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude","directions":"Preheat the oven to 350F.
Butter two 9-x-5-inch bread pans and set aside.
Place the pumpkin, oil, honey, and brown sugar in a large mixing bowl and stir with a wooden spoon.
Add all the remaining ingredients and stir until well blended.
Divide the batter into the prepared pans and bake for 1 hour, or until a toothpick inserted into the center of a loaf comes out clean.
Cool on a wire rack for 30 minutes, then turn the loaves out of the pans.
Finish cooling the bread on the rack before serving.","url":"https://recipe.bluelayer.org/recipe/60312/pumpkin-bread"},{"id":"60244","title":"Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, add the warm water.
Slowly stir in dry yeast.
Continue to stir until yeast is dissolved.
Add salt, sugar, shortening, and milk to bowl.
Stir.
Mix in the first 2 cups of flour.
If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.
You do not need to use up all the flour called for in this recipe, or you may need more flour than called for.
The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.
Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
Put dough in buttered bowl, turn dough over so that the top of dough is greased.
Cover and let rise in warm spot for 1 hour.
Punch down dough.
Turn out onto floured board and knead.
Preheat oven at 375 degrees F.
Form dough into loaf and set in buttered bread pan.
Cover and let rise for about 30 minutes.
Score dough by cutting three slashes across the top with a sharp knife.
Put in oven and bake for about 45 minutes or until golden brown.
Turn out bread and let cool on a rack or clean dishtowel.","url":"https://recipe.bluelayer.org/recipe/60244/bread"},{"id":"60242","title":"Cheesy and Peppery Walnut Bread","ingredients":"wheat flours, bread, unenriched
honey
salt, table
spices, pepper, black
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry
cheese, gruyere
nuts, walnuts, english","directions":"Grease two 9-by-5-by-3-inch loaf pans with butter.
In large bowl, sift together flour, sugar, salt and black pepper.
Set aside.
Add butter into hot milk, stirring until melts.
Cool milk to room temperature.
After milk has cooled, pour water into bowl of stand mixer and whisk in yeast.
Wait 1 minute, then whisk again to make sure yeast is completely dissolved.
Pour in cooled milk and butter mixture, whisk until well blended.
With large rubber spatula, mix in about half of flour mixture.
Stir in rest of flour in about 4 additions to form rough dough without any dry spot.
Beat on medium speed until dough is smoother but not completely smooth, 1 to 3 minutes.
Stop mixer and let dough rest for 10 minutes.
Beat cheese and nuts into dough mixture on medium speed until it is smoother and more elastic, 2 to 3l minutes.
Scrape dough into lightly oiled large bowl, and turn dough over in order to oil the top.
Gently press oiled plastic wrap against surface of the dough.
Set dough in warm and draft-free place until it's doubled in volume, 50 to 60 minutes at room temperature.
Transfer dough onto lightly floured cutting board or working surface.
Punch dough down, then place it aside to rise again like same rising process earlier.
After dough has doubled for the second time, 20 to 30 minutes, use small flexible scraper to invert it onto lightly floured work surface.
Divide dough in half.
Without punching dough too much, pull and stretch each piece into rough 8- to 9-inch square.
Starting at far end of dough, tightly roll it toward you jelly-roll style, pinching edge in place when you get to the end.
Arrange loaves in prepared pans, seam-side down, evenly pressing it into place so that top of each loaf is level.
Cover with oiled plastic wrap and set aside to rise until doubled in size, another 50 to 60 minutes.
When risen, dough should be at least 1 inch above rims of pans.
When loaves are almost completely risen, set rack in middle level of oven and preheat to 400F (200C).
After loaves are completely risen, uncover and place them on rack in oven, short side inward and equidistant from each other and the sides of the oven.
Bake until bread is well risen, deep golden and firm, with an internal temperature of more than 200 degrees, 40 to 50 minutes.
Unmold each loaf to wire rack and let cool completely.
If you prefer soft crust, have tablespoon of melted butter ready when you unmold the bread and brush surfaces of each loaf.
When bread is cool, slice bread and serve.
Place leftovers into zip-lock bag and store in the freezer.","url":"https://recipe.bluelayer.org/recipe/60242/cheesy-and-peppery-walnut-bread"},{"id":"60239","title":"Cinnamon-Orange Butter","ingredients":"butter, without salt
orange juice, raw
orange juice, raw
sugars, brown
spices, cinnamon, ground","directions":"Combine everything in a blender or mixer.
Process until smooth.
Store refrigerated for upto 1 week or frozen for upto 2 months.
Serve on warm bread toast slices for a quick snack or brunch.","url":"https://recipe.bluelayer.org/recipe/60239/cinnamon-orange-butter"},{"id":"60234","title":"Honey Whole Wheat Pizza Dough","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"Yields 2 medium-large pizza crusts.
Place the ingredients into your bread machine, starting with the wet ingredients, followed by the dry (except the corn meal) and then the yeast.
Follow the instructions for your bread machine.
Preheat oven to 450 degrees F. Place the pizza stone in the oven while its preheating.
Once the dough is ready, split it into two pieces and roll each out separately on a lightly-floured surface until its the right size to fit on the pizza stones.
Sprinkle some cornmeal, about 1 teaspoon each, over the stone once its hot to keep the pizza from sticking.
I also put some cornmeal on the peel so the dough doesnt stick when I transfer it to the oven.
I pre-bake my pizza dough a little before I put any toppings on it.
I find this makes the dough nice and crunchy with a good chewiness to it.
Just place each dough, separately, on the stone.
Spread the dough evenly over the stone.
Make several puncture holes with a fork to help keep the bubbling down.
Brush the entire surface of the dough with a light layer of olive oil.
This will help keep the dough chewy and not brittle.
As it bakes, check on it to make sure its not bubbling.
If it is, just press down any large bubbles with a spatula.
Once the dough starts to become golden, take it out of the oven and place your favorite toppings on it.
Then, just place back in the oven to finish cooking the toppings until they are nice and bubbly.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60234/honey-whole-wheat-pizza-dough"},{"id":"60222","title":"Beer Cheese Bread - ABM","ingredients":"alcoholic beverage, beer, regular, all
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cheese, pasteurized process, american, without added vitamin d
cheese, cheddar","directions":"Place all ingredient into the breadmaker.
Process on the white bread cycle.","url":"https://recipe.bluelayer.org/recipe/60222/beer-cheese-bread-abm"},{"id":"60212","title":"Basic Microwave-Assisted Bread (White Bread Rolls Inspired by the Novel 'Heidi')","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Put the ingredients in a heatproof container, and microwave for 30 seconds at 500w to melt the butter.
Let it cool down to about body temperature.
Add the yeast sugar salt bread flour in that order, mixing well between additions.
When the dough is more less mixed, put in a plastic bag, and massage the bag lightly for about 30 seconds.
Loosely twist the bag closed, and microwave at 200w for 30 seconds.
On a floured work surface, divide into 6 portions and round portion.
With the seam side on the bottom, cover the dough balls with plastic wrap or a piece of plastic, and leave for 20 to 30 minutes.
When time is up, deflate the dough (press down on them) and form into any shape you like.
For Heidi's white bread, just round the dough off again after deflating it...
...put a rolling pin on top...
...and press hard.
(But not too hard.)
It looks like this when pressed.
Lift the dough up gently, and move to a baking sheet.
I formed all the dough into Heidi's White Bread.
(The small one in the photo is the 7th roll.)
Cover with plastic wrap or a piece of plastic (or a moistened and wrung out kitchen towel) and microwave for 30 seconds at 200w.
You can skip this step, but the bread rises better if you do this.
In a warm room or using your oven's bread-rising setting, leave to rise again (2nd rising) for 30 minutes.
Mist the dough to prevent it from drying out if you can.
For regular bread rolls, brush with an egg wash and bake at 180C for 12 minutes.
For Heidi's white bread rolls, dust the tops with sifted (use a tea strainer) bread flour, and bake at 150C for 12 minutes.
How to prevent the bread from being raw inside Since the temperature inside the oven drops immediately when you open the door, preheat the oven to a high temperature.
For the white rolls I preheat to 180C.
I received some questions about stickiness.
Since the moisture content of flour varies by the brand, if the dough is still sticky, add a little more flour.","url":"https://recipe.bluelayer.org/recipe/60212/basic-microwave-assisted-bread-white-bread-rolls-inspired-by-the-novel-heidi"},{"id":"60209","title":"Crab Salad With Cream Cheese","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
cheese, parmesan, hard
salad dressing, mayonnaise, regular
celery, raw
olives, ripe, canned (small-extra large)
onions, spring or scallions (includes tops and bulb), raw","directions":"Put crab meat in a mixing bowl and stir until crab has shredded into small pieces.
Add cream cheese, mix until well combined.
Add the remaining ingredients, mix until well combined.
Place in fridge until cold.
Serve cold on croissants, crackers, bread etc!
*The salad will not have big pieces of crab, when mixing it breaks it down*.","url":"https://recipe.bluelayer.org/recipe/60209/crab-salad-with-cream-cheese"},{"id":"60205","title":"Bread Machine Amaranth and Orange Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
orange juice, raw
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Add ingredients to your bread machine in the order suggested by its manufacturer.
Process on the bread cycle.","url":"https://recipe.bluelayer.org/recipe/60205/bread-machine-amaranth-and-orange-bread"},{"id":"60202","title":"Easy Whole Grain Bread","ingredients":"wheat flours, bread, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine honey, yeast and a few tablespoons of the warm water.
Allow to stand until foamy.
Combine flour and salt.
Add warm water and yeast/honey mixture to the flour and salt.
Stir until combined.
The dough will be sticky, but should not be wet.
Add additional water, if needed.
Place in bread pan and let stand, covered, in a warm place for about 40 minutes.
Bake at 200C/400F for 40-50 minutes (50 minutes for a dark, crispy crust).","url":"https://recipe.bluelayer.org/recipe/60202/easy-whole-grain-bread"},{"id":"60176","title":"Oatmeal Date Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, canola
sugars, brown
salt, table
wheat flours, bread, unenriched
oats
dates, deglet noor
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients into the bread pan in the following order:.
water, oil, brown sugar, salt, flour.
oatmeal, dates, yeast.
With your finge make a samll indentation for the yeast so it does not touch the water.
Carefully insert pan into bread maker.
Choose express bake and start.
Once it is done, carefully run a rubber spatual around the sides to loosen.
Place on rack to cool.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60176/oatmeal-date-bread-bread-machine"},{"id":"60175","title":"Flax Seed Bread","ingredients":"water, bottled, generic
butter, without salt
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
wheat flours, bread, unenriched","directions":"Add ingredients to machine according to manufacturer's directions.
Select basic white cycle.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60175/flax-seed-bread"},{"id":"60161","title":"Pineapple Breakfast Bread Abm","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flours, bread, unenriched
pineapple, raw, all varieties
nuts, walnuts, english","directions":"Place all ingredients, except the dried pineapple and nuts, into the bread machine using the instructions for your bread machine.
At the \"beep\" add the dried pineapple and the nuts if you are using them.
I used the basic cycle and the medium crust.","url":"https://recipe.bluelayer.org/recipe/60161/pineapple-breakfast-bread-abm"},{"id":"60160","title":"Roti Bread from India","ingredients":"wheat, durum
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides.
Turn the dough out onto a well floured surface.
Knead until smooth and pliable, about 10 minutes.
Preheat an unoiled skillet or tava to medium high heat.
Divide dough into 12 equal parts, form into rounds and cover with a damp cloth.
Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
Cook the roti for 1 minute before turning over, then turn again after another minute.
The roti should have some darker brown spots when finished.
Best served warm.","url":"https://recipe.bluelayer.org/recipe/60160/roti-bread-from-india"},{"id":"60144","title":"Pseudo Sourdough for the Bread Machine","ingredients":"water, bottled, generic
cream, sour, cultured
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select White Bread setting, and Start.
Makes a 1 1/2 lb loaf.","url":"https://recipe.bluelayer.org/recipe/60144/pseudo-sourdough-for-the-bread-machine"},{"id":"60125","title":"Shread, Head, Butter and Bread","ingredients":"butter, without salt
croutons, plain
mustard, prepared, yellow
spices, caraway seed
cabbage, raw
salt, table
sugars, granulated","directions":"Fill your largest pot 3/4 full with water and bring to a boil on high heat.
Melt the butter and croutons in a skillet.
Add the mustard and caraway seeds and stir over medium heat until the butter browns and smells nutty.
Remove the skillet from the heat, but leave dressing in the pan.
Add the salt and sugar to the boiling water and cook until dissolved.
Place the cabbage in the boiling water and cook for 2 minutes exactly.
Drain the cabbage in the bowl of the salad spinner or colander.
Spin the cabbage to remove any excess water.
Add the cabbage to the butter-crumb dressing and toss to coat thoroughly.","url":"https://recipe.bluelayer.org/recipe/60125/shread-head-butter-and-bread"},{"id":"60111","title":"Potato Bread IV","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into the pan of the bread machine in the order suggested by the manufacturer.
Select the Basic or White Bread setting.
Start.","url":"https://recipe.bluelayer.org/recipe/60111/potato-bread-iv"},{"id":"60106","title":"Perfect Spelt Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine the yeast, water and honey in a large warm bowl.
Let stand for 10 minutes or until the yeast softens.
Stir in the butter and salt and 3 cups of flour.
Stir vigorously with a wooden spoon.
Add the remaining flour in increments until the dough become too stiff to stir, then place the dough on a lightly floured surface.
Knead for about 6 minutes, adding the remaining flour as necessart, until the dough become smooth and elastic.
Do not overknead!
Place the dough in a lightly greased bowl.
Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk.
(I find that sometimes it only takes an hour, make sure to check!
).
Grease two 8 1/2\" x 4 1/2\" loaf pans.
Punch the dough down to deflate it and divide it in half.
Form each half into a smooth loaf and place in a prepared pan.
Cover and let rise in a warm draft-free spot for about 1 hour or until the dough has risen to the top of the pans.
(Again, I find that it seems to take less time than listed here.
).
Preheat the oven to 350F.
Uncover the risen loaves.
Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty.
Remove from the oven and tap out of the pan into the baking sheet.
Turn the oven off and return the breads to the oven to crisp for 5 minutes.
Remove from the oven and let cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/60106/perfect-spelt-bread"},{"id":"60096","title":"Authentic Navajo Indian Fry Bread (Taco Bread)","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
Mix together dry ingredients in a large bowl; *see note about salt.
Gradually add warm milk and mix to make a soft dough.
When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
You can make larger flats; just make sure they're no thicker than 1/4\" and fry one at a time.","url":"https://recipe.bluelayer.org/recipe/60096/authentic-navajo-indian-fry-bread-taco-bread"},{"id":"60086","title":"Cornbread Waffles","ingredients":"beverages, almond milk, unsweetened, shelf stable
vinegar, cider
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
oil, canola","directions":"Preheat waffle iron.
Measure milk in large measuring cup, add vinegar and set aside to curdle.
In a large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar.
Make well in center and add milk mixture and oil.
Mix until smooth.
Cook waffles according to waffle iron directions!","url":"https://recipe.bluelayer.org/recipe/60086/cornbread-waffles"},{"id":"60072","title":"Milk and Honey Bread","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"In a small saucepan melt the butter over low heat.
Turn off the burner and add the milk and honey.
Stir to combine well, then set aside.
In a small bowl combine 2 cups of the flour, the yeast and salt.
In a large bowl, or the bowl of an electric mixer, combine the milk mixture and the flour/yeast mixture.
Mix until smooth.
If mixing by hand, work in the remaining cup flour, then turn dough out on a floured surface and knead for 10 minutes.
If using an electric mixer, add about half the remaining cup of flour, then switch to the dough hook and mix in the remaining half cup flour.
Knead for 810 minutes on low speed.
Place dough into a oiled bowl, turning to coat on all sides.
Cover with plastic wrap and set in a draft-free location to rise until doubled in size, about 1 to 1-1/2 hours.
Punch down the dough and turn it out onto a work surface and form into a loaf.
Place the dough into a loaf pan that has been sprayed with nonstick cooking spray.
Allow dough to rise until doubled in size, about 45 minutes.
Bake at 400 degrees F for 2025 minutes.","url":"https://recipe.bluelayer.org/recipe/60072/milk-and-honey-bread"},{"id":"60066","title":"No-Salt Whole-Wheat Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Place water and milk into machine's pan.
Pour olive oil into pan and mix by shaking pan slightly.
Mix whole-wheat flour and bread flour.
Sprinkle flour mixture over the liquid in pan, taking care to cover the whole surface of the liquid layer.
Put the yeast in the middle of flour.
Start the dough cycle of the machine.
Heat the oven to about 100 degrees Celsius and switch off.
Take dough out of the pan when cycle ends and knead slightly on a on a smooth surface ( do not forget to sprinkle some flour on the surface before kneading).
Shape dough into one (or two maximum) loaf and place into a silicon baking dish.
Cover the dough with a slightly damp cloth and let it rest in the oven until volume is doubled.
Remove from oven.
Set oven to 175 degree Celsius.
Remove cloth over the dough and bake in oven for about 40 minutes.
Remove from oven and let cool for about 30 minutes on a rack before slicing.","url":"https://recipe.bluelayer.org/recipe/60066/no-salt-whole-wheat-bread"},{"id":"60031","title":"Golden Sultana Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
syrup, maple, canadian
wheat flours, bread, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
salt, table
raisins, seeded
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select the setting suitable for standard, soft, white bread.
Start.","url":"https://recipe.bluelayer.org/recipe/60031/golden-sultana-bread"},{"id":"60029","title":"Apple Cinnamon Whole Wheat Oatmeal Bread Recipe","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
orange juice, raw
honey
salt, table
spices, cinnamon, ground
apples, raw, with skin
vital wheat gluten
wheat flour, white, all-purpose, unenriched
oats
leavening agents, yeast, baker's, active dry","directions":"Fold in the order recommended by your breadmaker.
This uses the powdered-lowfat milk white/wheat setting on the Black & Decker.
This makes a good-sized loaf, and it has a lovely aroma.
The apple pcs are indistinguishable at the end (the bread maker must blend them up).","url":"https://recipe.bluelayer.org/recipe/60029/apple-cinnamon-whole-wheat-oatmeal-bread-recipe"},{"id":"60020","title":"The World's Best Irish Soda Bread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
Sprinkle cornmeal onto a baking sheet or spray with cooking spray.
Combine 1 1/2 cup all-purpose flour, whole wheat flour, oats, brown sugar, baking soda, and salt together in a large bowl.
Cut butter into flour mixture using a pastry blender or your fingers until mixture resembles coarse crumbs.
Stir buttermilk into flour mixture using a fork just until dough is blended; knead 5 times in the bowl.
Turn dough onto a floured surface; knead dough using floured hands 8 to 10 times; shape into a 6- to 8-inch loaf.
Place loaf on the prepared baking sheet and sprinkle about 1 teaspoon flour over loaf.
Cut a long 'x' over the top of the loaf using a serrated knife.
Bake in the preheated oven until bread is golden, sounds hollow when top is tapped, and internal temperature is 190 degrees F (88 degrees C), 45 to 50 minutes.","url":"https://recipe.bluelayer.org/recipe/60020/the-worlds-best-irish-soda-bread"},{"id":"59998","title":"Kings Arms Confections","ingredients":"egg, white, raw, fresh
sugars, brown
lemon juice, raw
wheat flours, bread, unenriched
nuts, pecans","directions":"Preheat oven to 200.
Beat egg whites until stiff.
Fold in brown sugar while beating egg whites.
Add the lemon juice.
Fold in the sifted flour and pecans.
Drop by spoonfuls onto very lightly sprayed baking sheet.
Bake for 25-30 minutes.
These are really drying instead of baking.
If using a hand mixer beating the whites will take 10-15 minutes to become stiff.
If using a kitchen aid it will take about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/59998/kings-arms-confections"},{"id":"59995","title":"Dill Beer Bread (Gift in a Jar)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
dill weed, fresh
alcoholic beverage, beer, regular, all
butter, without salt","directions":"To make mix: Combine first 3 ingredients and place in an airtight container.
To bake: Preheat oven to 375 degrees F. In a large mixing bowl, combine mix with beer (or seltzer) with a wooden spoon.
The batter will be lumpy, don't overmix.
Place batter in a greased loaf pan.
Pour 1/3 of the melted butter over the dough.
Bake for 40 minutes, then pour another 1/3 of the butter over the top of the bread.
Continue baking for 10 minutes more.
Pour the last 1/3 of the butter over the top of the bread and bake 10 more minutes.
Remove from the oven and allow to cool for 30-40 minutes.","url":"https://recipe.bluelayer.org/recipe/59995/dill-beer-bread-gift-in-a-jar"},{"id":"59969","title":"Aunt Mary's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, salted","directions":"Beat the sugar and butter with a spoon until creamy.
In three batches, sift and mix the flour into the sugar-butter mixture.
Mix well, until fluffy.
(my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape).
Puncture the dough at regular intervals with a fork.
Refrigerate for at least 2 hours.
Cut into 15 pieces per pan (1 inch wide).
Bake 1/2 hour at 300-325F Let cool.","url":"https://recipe.bluelayer.org/recipe/59969/aunt-marys-shortbread"},{"id":"59963","title":"Chocolate Chunk Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line baking sheets with parchment& preheat oven to 325F.
Sift all the flour into a large bowl& set aside.
Beat the butter in a separate bowl until light& fluffy; add the sugar, a little at a time& continue mixing until it has dissolved.
Add the flour& combine well.
Add the chocolate chunks.
Divide the dough into 24 balls, place on the cookie sheets& slightly flatten each ball.
Bake until just lightly golden, about 25- 30 minutes.","url":"https://recipe.bluelayer.org/recipe/59963/chocolate-chunk-shortbread-cookies"},{"id":"34394","title":"Honey White Bread ABM","ingredients":"salt, table
sugars, granulated
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
orange juice, raw
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread machine in order recommended by manufacturer.
Bake on White Bread setting.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/34394/honey-white-bread-abm"},{"id":"59927","title":"Quick Delicious Oatmeal Bread","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grind oatmeal in a food processor or blender (optional!
I usually grind about half of the oats!
).
In a large bowl, combine oatmeal, flour, baking powder and salt.
In a separate bowl, dissolve honey in vegetable oil then stir in the milk.
Combine both mixtures and stir until a soft dough is formed.
Form the dough into a ball (it will be very sticky) and place on a lightly oiled baking sheet.
I usually sprinkle semolina/coarse corn meal on baking sheet for added crunch and so loaf doesn't stick to pan.
Bake in preheated oven for about 20-30 minutes, or until bottom of loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/59927/quick-delicious-oatmeal-bread"},{"id":"59923","title":"Sugared Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"Heat oven to 350 degrees.
Line an 8-inch square pan with parchment paper.
In a bowl, whisk together the flours, sugar and salt.
Stir in the butter.
Press dough evenly into the bottom of the prepared pan.
Bake until golden brown, 40 to 45 minutes.
Sprinkle evenly with sugar while warm and slice; cool completely.","url":"https://recipe.bluelayer.org/recipe/59923/sugared-shortbread"},{"id":"59901","title":"Irish Soda Bread (White)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Preheat the oven to 425 degrees F.
Lightly grease a 9-inch cake pan or 9x5 inch loaf pan.
Sift the flour, baking soda, cream of tartar, and a pinch of salt together in a large bowl.
Stir in the sugar.
Make a well in the center, add the buttermilk, and work the milk into the flour until a soft dough is formed.
It should be slightly elastic and not too sticky.
If it appears too sticky, add flour a little at a time until you have a good dough.
Turn the dough into the prepared pan and cut either a slit or a cross into the top.
Bake for 10 minutes, then reduce the heat to 400 degrees and bake until bread is golden brown and firm to the touch.
(About 45 minutes.)
Let cool slightly before slicing.
Best if served warm with fresh butter, but also good fully cooled.","url":"https://recipe.bluelayer.org/recipe/59901/irish-soda-bread-white"},{"id":"59874","title":"1 2 3 4 5 Cinnamon Bread Recipe","ingredients":"leavening agents, baking soda
molasses
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, brown","directions":"In a medium bowl, mix all the ingredients, except the brown sugar, till well blended.
Pour the batter into a loaf pan which has been lightly coated with vegetable oil cooking spray.
Sprinkle with the brown sugar.
Bake for 50 min.
Variations:Add in 1 c. diced apples, 1/2 c. dates or possibly 1/2 c. golden brown raisins to the batter.
You can also bathe slices of the bread in \"The Frosting Which Moves Like A Sloth.\"","url":"https://recipe.bluelayer.org/recipe/59874/1-2-3-4-5-cinnamon-bread-recipe"},{"id":"59873","title":"Basil Butter","ingredients":"spices, basil, dried
butter, salted
lemon juice, raw
spices, pepper, black","directions":"In a food processor, chop the basil.
Add butter, lemon juice and pepper; blend until smooth.
Drop by half-tablespoons onto a cookie sheet; freeze.
Remove from cookie sheet and store in freezer bags.
Use to flavor chicken, fish, or vegetables, or as a spread for bread.
Any other use you can think of is probably all right too.","url":"https://recipe.bluelayer.org/recipe/59873/basil-butter"},{"id":"59870","title":"Pistachio Shortbread","ingredients":"butter, without salt
sugars, powdered
semolina, unenriched
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pistachio nuts, raw","directions":"Take 3 tablespoons of pistachio and keep aside.
chop the remaining nuts.
Cream together butter or ghee and sugar until fluffy.
Add in vanilla.
Stir together semolina and flour.
Mix flour mixture into the ghee mixture and stir until a firm paste is formed.
Add chopped nuts and mix well.
Knead lightly and make balls.
Place a whole nut in the center of each ball.
Slightly flatten the balls.
Place the balls on ungreased baking tray and bake at 375F oven for 12 to 15 minutes.
Cool on wire rack then store in airtight container.
Make 11/2 dozen cookies or it may depends on the size you make.","url":"https://recipe.bluelayer.org/recipe/59870/pistachio-shortbread"},{"id":"59861","title":"Jane's Non-Fat Whole Wheat Bread (Using Food Processor)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
vital wheat gluten","directions":"Proof yeast in warm water.
Add brown sugar, salt and applesauce to yeast.
Place flours and wheat gluten into the bowl of a large food processor.
(Check your food processor manual to make sure your processor is powerful enough to process bread dough and to determine how much flour your processor can handle.
If necessary, process this recipe in two batches).
I use a 14 cup Cuisinart processor.
If you use regular white flour instead of bread flour, add an additional 2 tablespoons of wheat gluten.
If you want to use all whole wheat flour, add 4 to 6 more Tablespoons of wheat gluten.
(Note: vital wheat gluten is available in bulk or boxes at health food stores).
Start processor and slowly pour liquid through the feed tube.
You may need more or less liquid depending on the type of flour and the humidity.
Within about 30 to 60 seconds the mixture should form a ball.
If it doesn't, add more water or flour (whichever is necessary) for the dough to form a ball.
After the dough forms a ball, process for an additional 30 to 60 seconds until smooth and elastic.
Do not overprocess because processing causes the dough to heat up and it might heat up so much that you kill the yeast.
Turn dough out onto a lightly floured board and form into a ball.
This is your opportunity to ensure that the dough has the proper ratio of flour to liquid.
Place dough into a lightly oiled bowl and turn to coat the surface of the dough with the oil.
Cover with kitchen towel or plastic wrap and let rise in warm place until doubled.
Turn risen dough out onto lightly floured board and knead a few times.
Cut dough in half and let rest for 10 minutes.
Roll half of dough into a rectangle about 1/2 inch thick.
Turn board so long edge of rectangle is facing you.
Fold right half over middle and press with fingers to seal.
Fold left half over middle (so the \"new rectangle\" is as wide as your bread pan) and seal.
Roll (beginning at narrow side) tightly, pressing with fingers to seal well.
Pinch ends and tuck under loaf.
Place in a greased loaf pan (8 inches by 4 1/4 inches by 2 1/2 inces).
Oil the top of the loaf.
Cover with a kitchen towel or loose plastic wrap and let rise in a warm place until almost doubled.
Bake at 325 degrees F until done.
This takes about 27 minutes in my oven.
Turn out and let cool on a rack.","url":"https://recipe.bluelayer.org/recipe/59861/janes-non-fat-whole-wheat-bread-using-food-processor"},{"id":"59853","title":"Pinwheel cheese buns","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched
water, bottled, generic
cheese, cheddar
oil, olive, salad or cooking","directions":"Add all ingredients except for the cheese and olive oil to your bread machine pan in the order that your bread machine instructions indicate.
Set to dough
When the dough cycle is complete, remove dough and place on a lightly floured surface.
Using a rolling pin, roll out the dough into a very large rectangle.
About 1/4\" thick
Now apply either the cooking spray or olive oil to the dough and sprinkle the cheese evenly
Starting at the longest part of the rectangle, slowly roll the dough a bit at a time.
Once all rolled up, using a sharp knife cut into 12 equal pieces.
Place on a baking sheet lined with parchment paper, cover and let rise for 30-40 minutes or until double in size
Preheat oven to 350F, once pinwheels have risen, bake in oven for 20 minutes
Optional, I sprinkle dried parsley and parmesan cheese after I remove from the oven","url":"https://recipe.bluelayer.org/recipe/59853/pinwheel-cheese-buns"},{"id":"59841","title":"Barley Bannock Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda","directions":"Wipe the surface of a griddle with a little vegetable oil.
Sift the flours, salt and cream of tartar together into a large bowl.
Add in the butter and rub into the flour till it resembles fine breadcrumbs.
Mix the buttermilk and bicarbonate of soda together.
When the mix starts to bubble add in to the flour.
Mix together to create a soft dough.
Don't over-mix the dough or possibly it will toughen.
On a floured surface pat the dough out to create a round about 2 cm () inch)
thick.
Mark the dough into 4 wedges, using a sharp knife, if you prefer.
Heat the griddle till warm.
Cook the bannock on the griddle for about 8-10 min per side over a gentle heat.
Don't cook too quickly or possibly the outside will burn before the centre is cooked.
Cold the bannock slightly on a wire rack and eat while still hot.
Bannocks are flat loaves about the size of a dinner plate.
They are traditionally baked on a griddle or possibly girdle (that is the preferred name in Scotland).
Barley flour adds a wonderfully earthy flavour to the bread.
If you can't locate buttermilk then use soured lowfat milk instead.
Stir 1 tsp.
of lemon juice into 175 ml (6 fl ounce) lowfat milk and set aside for an hour to sour.
If you find the earthy taste of barley flour too strong, reduce it to 50g (2 ounce) and increase the plain flour to 110g (4 ounce).
Alternatively, replace half the barley flour with fine oatmeal.","url":"https://recipe.bluelayer.org/recipe/59841/barley-bannock-recipe"},{"id":"59836","title":"Vanilla Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 300 degrees F. In the bowl of a stand mixer fitted with a paddle attachment, cream butter, sugar, vanilla, and salt on medium speed until light and fluffy.
On low speed, add flour and mix just until no dry flour remains.
Use a #50 scoop to portion dough evenly; roll into balls.
Place dough balls on an unlined half sheet pan.
Press balls with cookie stamp or the bottom of a glass.
Bake in center of preheated oven for 20-30 minutes until they just begin to turn golden around the edges.
Cool completely on rack before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/59836/vanilla-shortbread-cookies"},{"id":"59817","title":"Iranian Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix the dry ingredients in a bowl.
I use my kitchenaid.
Slowly add the warm water and mix to a dough consistency.
Knead 5-10 times on a floured board and place back in bowl to rise in a warm place.
I oil the bowl first to keep from sticking.
Allow to rise in a warm place for about an hour.
Preheat oven to 500 degrees.
Divide dough in half and roll out each piece into a rectangular slab approximately 1/4 - 1/2\" thick.
Bake in preheated 500 degree oven on the top shelf until nicely browned.
Flip over to the other side and do the same.
Repeat with the second slab.
I brush with a small amount of melted butter to keep soft.
Cover with a tea cloth to keep warm until ready to eat.","url":"https://recipe.bluelayer.org/recipe/59817/iranian-flatbread"},{"id":"59810","title":"Rice Flour Sandwich Bread Made in a Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
rice flour, white, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Combine all the ingredients in the bread machine case.
Set the machine to make the bread!
It's done.","url":"https://recipe.bluelayer.org/recipe/59810/rice-flour-sandwich-bread-made-in-a-bread-machine"},{"id":"59797","title":"Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown","directions":"Pre-heat oven to 350.
Mix butter and flour till fluffy.
Add sugar, blend well.
Press dough (sticky) into flat layer on bottom of 9-inch pie plate or similar baking dish.
Bake for oops, see above.","url":"https://recipe.bluelayer.org/recipe/59797/shortbread"},{"id":"59796","title":"Heirloom Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
dates, deglet noor
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat
molasses","directions":"In a large bowl mix all ingredients in order written.
Let stand at room temperature for 1/2 hour.
Preheat oven to 350F and grease a large loaf pan.
Pour bread mix into pan and bake 45-50 minutes.","url":"https://recipe.bluelayer.org/recipe/59796/heirloom-brown-bread"},{"id":"59787","title":"No Knead Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
seeds, flaxseed
quinoa, uncooked
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
sugars, granulated
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried","directions":"In large bowl, combine flour, oats, flax seed, quinoa, yeast, salt and sugar.
Add 3 4 cups of water and stir until blended.
(The amount needed will vary, depending on the type of flour used.
Start with 3 cups, and add more as needed.
Dough should be shaggy and sticky.
Cover with plastic wrap and let rest for 12-18 hours at room temperature (65-70 degrees F.).
Preheat oven to 500 degrees F. Place covered dutch oven pot in oven as it heats.
While oven and pot are heating, lightly flour a work surface and scrape dough onto the floured area.
Sprinkle a bit of additional flour onto the dough and fold the dough over itself a couple of times.
Cover with plastic wrap and let rest until oven is done heating.
Once the oven has reached 500 degrees F, remove the pot and sprinkle cornmeal in the bottom.
Place the dough in the pot and set the lid on top.
Bake for 35 minutes with the lid on.
Remove lid and bake for an additional 8 minutes.
When the bread is done, remove it from the pot and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/59787/no-knead-bread"},{"id":"59784","title":"Heavenly Whole Wheat Bread","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
potatoes, raw, skin
leavening agents, yeast, baker's, active dry","directions":"Combine water and butter in a bread machine pan.
Add, respectively, the whole wheat flour, bread flour, salt, sugar, and potato flakes; top with yeast, assuring yeast and salt do not mix.
Select Whole Wheat cycle; press Start.
Remove loaf from pan to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/59784/heavenly-whole-wheat-bread"},{"id":"59782","title":"Low-Fat Bread Machine Italian Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
spices, oregano, dried
spices, basil, dried
cheese, parmesan, hard
spices, garlic powder
onions, raw
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Add ingredients to pan in order listed according to bread machine instructions.
Program as desired.","url":"https://recipe.bluelayer.org/recipe/59782/low-fat-bread-machine-italian-bread"},{"id":"59774","title":"Basic Sandwich Bread - Bread Machine","ingredients":"water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan, in the order listed.
Select your choice between white, wholewheat or rapid cycle.
Select 1.5lb loaf, medium crust.","url":"https://recipe.bluelayer.org/recipe/59774/basic-sandwich-bread-bread-machine"},{"id":"59750","title":"Hearty Whole Wheat Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Sift together the flours, baking powder and salt in a large bowl.
Add the sugar and mix to combine.
Stir the ale into the dry mixture.
This will look a bit wet, but dont worryeverything will be OK.
While mixing the beer and dry mixture together, melt the butter for a few seconds in the microwave.
Pour the dough into a standard sized loaf bread pan and pour the melted butter over the dough.
(I thought this looked pretty awful, but it ended up alright in the end.
The result was a very nice crusty bread.
The original recipe said if youd prefer a bread with a softer crust to add the butter directly to the dough mixture.
Its your call.)
Bake at 375 F for one hour or until the bread sounds hollow when tapped.
Servings Per Loaf: 8
Nutrition Information Per Serving: Calories 236.4, Total Fat 3.4 g, Total Carbohydrate 43.4 g, Dietary Fiber 1.9 g7, Sugars 6.3 g, Protein 5.2 g","url":"https://recipe.bluelayer.org/recipe/59750/hearty-whole-wheat-beer-bread"},{"id":"59749","title":"Buttermilk Scones (Biscuits)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Preheat oven to 220 degree C (200 C for fan forced oven).
Grease and flour a 8cm deep, 19cm (base) square cake tin.
Place flour, sugar and salt in a large bowl.
Add butter and using fingertips rub butter in flour mix until mix resembles fine breadcrumbs (or give it a quick buzz in the food processor and then transfer mix to a bowl).
Make a well in the centre and add buttermilk and using a flat bladed knife, stir until dough almost comes together.
Place on a lightly floured surface and knead gently until dough comes together.
Press out to a 3cm thick round.
Dip a 5cm round cutter into flour to prevent dough sticking and cut out scones (biscuits).
Gently press leftover dough pieces together and repeat cutting out more scones - should make a total of 16 scones.
Place scones, touching into prepared tin.
Bake for 15 to 17 minutes or until light golden and hollow when tapped on top.
Serve with jam and cream or honey (or golden syrup) and cream .","url":"https://recipe.bluelayer.org/recipe/59749/buttermilk-scones-biscuits"},{"id":"59748","title":"Scotch Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"cream together the butter and sugar.
work the flour in with your hands.
chill.
roll the dough to 1/3- 1/2 inch thick.
cut into desired shapes.
place on ungreased baking sheet and bake in a 350f preheated oven for 20-25 minutes.
(the tops will not brown.
).","url":"https://recipe.bluelayer.org/recipe/59748/scotch-shortbread"},{"id":"59744","title":"Oatmeal Sesame Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, brown
salt, table
seeds, sesame seeds, whole, dried
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine and set on whole wheat cycle.","url":"https://recipe.bluelayer.org/recipe/59744/oatmeal-sesame-bread"},{"id":"59689","title":"Sunflower Seed Bread for Bread Machines","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
honey
seeds, sunflower seed kernels, dried
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine in order listed.
be sure water is at room temperature.
If using unsalted sunflower seeds, increase the salt by a pinch.
Bake per machine manufacturer's instructions.
You may use regular, rapid, or delayed time bake cycles.
Leftover bread (if any) makes great croutons.","url":"https://recipe.bluelayer.org/recipe/59689/sunflower-seed-bread-for-bread-machines"},{"id":"59683","title":"Chocolate Gingerbread Granola","ingredients":"oats
seeds, flaxseed
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, ginger, ground
spartan, real semi-sweet chocolate baking chips,
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
spices, cloves, ground
honey
molasses
vanilla extract","directions":"Preheat oven to 375F.
In a large bowl, combine oats, flax, wheat germ, coconut, ginger, chocolate and sea salt.
In a small bowl, combine cinnamon, nutmeg, ginger, and cloves, and combine.
Pour spices into the bowl of oats and mix well.
In a separate bowl, mix honey, molasses and vanilla.
Add honey mixture to the oat mixture and stir until moistened.
If you need more moisture, add honey 1 teaspoon at a time.
Lay on a baking sheet and bake for 20 minutes, flipping every 3-5 minutes, or until golden brown and toasty.
Watch closely so granola doesnt burn.
Remove from the oven and let cool completely.","url":"https://recipe.bluelayer.org/recipe/59683/chocolate-gingerbread-granola"},{"id":"59651","title":"17th Century Bread Recipe","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
oil, olive, salad or cooking","directions":"Stir the sugar into the water.
Sprinkle in the yeast.
Let the mix stand till the yeast bubbles to the surface.
Stir in the white flour and 1/2 whole wheat flour.
Mix well.
Cover the batter with waxed paper and a towel.
Let it sit till it is bubbly, 30 min to 1 hour.
Stir down the batter, and add in the salt, the rye flour and the corn flour.
Spread the remaining 1/2 c. of whole wheat flour over a work surface, and turn the dough onto it.
Knead the wheat flour into the dough, sprinkling with more white flour if the dough is still too sticky.
Knead till the dough is hard but springy.
Grease a clean bowl with the vegetable oil.
Set the dough in the bowl, and turn the dough over to coat it completely with the oil.
Cover the dough with waxed paper and a towel, and set it to rise till it is double in bulk, about 1 hour, or possibly overnight in the refridgerator.
Preheat oven to 375 degrees.
Punch down the dough, and divide in two.
Knead it into two round loaves.
With a sharp knife, cut a slash around the circumference of each loaf and prick the top.
Set the loaves on a lightly floured cookie sheet.
The dough need not rise again for baking.
Bake the bread for 45 min, or possibly till a tap on the bottom of the loaf produces a hollow sound.
Set the loaves on racks to cold.","url":"https://recipe.bluelayer.org/recipe/59651/17th-century-bread-recipe"},{"id":"59642","title":"Beer Bread","ingredients":"alcoholic beverage, beer, regular, all
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
salt, table","directions":"Mix all ingredients except butter to form a sticky dough.
Place in greased, covered bowl.
Let rise for 1 hour.
Pour into greased loaf pan.
Smooth the top.
Bake at 350* for 60 minutes.
Brush with the melted butter the last 10 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/59642/beer-bread"},{"id":"59641","title":"Pepperoni Pizza Dip Recipe","ingredients":"cheese, mozzarella, low sodium
pepperoni, beef and pork, sliced
cheese, parmesan, hard
cheese, ricotta, whole milk
cheese, parmesan, hard
tomatoes, sun-dried
salt, table
spices, oregano, dried
spices, pepper, red or cayenne
wheat flours, bread, unenriched","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.
Place half of the mozzarella, half of the pepperoni, the cream cheese, ricotta, Parmesan, sun-dried tomatoes, salt, oregano, and red pepper flakes in a food processor fitted with the blade attachment.
Process until smooth, about 45 seconds (there may still be a few small bits of pepperoni).
Transfer the mixture to a 9-inch pie plate and smooth the top.
Evenly sprinkle with the remaining mozzarella and pepperoni.
Bake until the dip is heated through and bubbling around the edges and the cheese on top is melted, about 15 minutes.
Serve immediately with the ciabatta bread, breadsticks, or garlic bread for dipping.","url":"https://recipe.bluelayer.org/recipe/59641/pepperoni-pizza-dip-recipe"},{"id":"59639","title":"Chewy Chocolate Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda
water, bottled, generic
candies, semisweet chocolate
sugars, granulated","directions":"In a bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer beat butter and fresh ginger on medium speed until lightened, about 2 minutes.
Add brown sugar; beat until combined.
Add molasses; beat until combined.
In a double broiler melt chocolate over medium heat, stirring occasionally.
Once chocolate has melted remove from heat and allow to cool slightly.
Dissolve baking soda into boiling water in a small bowl.
Beat in half of the flour mixture into the butter mixture, then the baking soda and water mixture, then the remaining flour.
Stir in the chocolate.
Using a rubber spatula, scrape the dough out onto a piece of plastic wrap.
Pat the dough out to a 1-inch thickness and wrap with the plastic wrap.
Refrigerate until firm, 2 hours or overnight.
Preheat the oven to 325 deg.
F. Line baking sheet with parchment paper.
Roll dough into 1-1/2 inch balls, roll in sugar, and place 2 inches apart on prepared baking sheet.
Bake until surfaces just begin to crack, 12 to 15 minutes, Let cool on the sheets 5 minutes.
Transfer to a wire rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/59639/chewy-chocolate-gingerbread-cookies"},{"id":"59636","title":"Apple Cider Cinna-Knots","ingredients":"apples, raw, with skin
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"For the dough: Place 1/2 cup of warm apple cider in your electric mixing bowl.
Add the yeast and allow it to swell for 5 minutes.
It should look foamy.
Then add 1 1/4 cups of room-temperature apple cider, plus the oil and salt.
Using a bread hook, mix on low, adding the flour a little at a time.
Knead in the mixer for 3-5 minutes until well combined but tacky.
Oil a large bowl.
Place the dough in the bowl and turn it to cover in oil.
Cover tightly with plastic wrap and allow the dough to rise for 2 hours.
When to dough is more than double the original size, punch it down and place it on a floured work surface.
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Divide the dough into two equal pieces, to make it easier to work with.
Use your hands to turn the edges of the dough under to create a perfectly round, smooth mound.
Roll the dough (from the middle out) into a 12 inch circle.
Then using a pizza cutter (or sharp floured knife) cut the dough into strips 3/4 X 4 inches long.
Flour you hands and roll each strip into a 6 inch snake.
Then cross the ends and tie the snake into a loose knot.
Place it on a piece of parchment paper and repeat with the rest of the dough.
The knots will expand, but not much.
You can put them fairly close together.
Bake for 10 minutes.
Melt the butter in a large bowl.
While the knots are still hot, toss them in the buttercoating each completely.
Place the sugar and cinnamon in a brown paper bag.
Using a slotted spoon, scoop the knot out of the butter and place them in the bag.
Shake the knots until they covered in cinnamon sugar.
Serve warm!
The paper bag absorbs the extra butter!
Makes approximately 60 heavenly Cinna-Knots!","url":"https://recipe.bluelayer.org/recipe/59636/apple-cider-cinna-knots"},{"id":"59624","title":"Kake Brod (Swedish Flat Bread)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Sprinkle yeast on warm water.
Add honey and set aside.
In large bowl, mix warm milk, salt, butter and 2 cups of flour.
Beat with mixer or wooden spoon until smooth.
Gradually add rest of flour.
Turn onto floured board and knead until all the flour is used and dough is not sticky.
Invert bowl over dough and let rest 10 minutes.
Knead 8 to 10 minutes until smooth and elastic.
Return dough to bowl and let rise about 1 hour.
Punch down, divide in 2 parts.
Butter 2 round pizza pans or cookie sheets.
Roll dough to fit pans.
Place in pans and press the edges with fingers to make it fit the pan.
Prick all over with a fork.
Cover with damp cloth and let rise until doubled in thickness, about 30 minutes.
Bake in a 350 degree oven for about 10 to 15 minutes until golden brown.
Butter the top generously with melted butter as soon as it is removed from the oven.
Cool slightly on a wire rack before serving.","url":"https://recipe.bluelayer.org/recipe/59624/kake-brod-swedish-flat-bread"},{"id":"59621","title":"Baxis White Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
water, bottled, generic","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select Medium cycle; press Start.
When done, remove bread from pan and let cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/59621/baxis-white-bread"},{"id":"59594","title":"Panamanian Gingerbread (Yiyimbre)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
ginger root, raw
molasses","directions":"Preheat an oven to 450 degrees F (230 degrees C).
Grease and flour a 15x20-inch baking dish.
Whisk together the flour, salt, and baking powder in a bowl.
Mix together the shortening, ginger, and molasses until smooth.
Stir in the flour mixture until no dry lumps remain.
Pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Let cool for 15 minutes.
Cut into 2-inch squares.
Cool 2 to 3 more hours before serving.","url":"https://recipe.bluelayer.org/recipe/59594/panamanian-gingerbread-yiyimbre"},{"id":"59582","title":"Amish Friendship Bread Starter Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat","directions":"1.
In a small bowl, soften yeast in water for about 10 min.
Stir well.
In a 2 qt container glass, plastic, or possibly ceramic container combine flour, and sugar.
Mix thoroughly or possibly flour will lump when lowfat milk is added.
Slowly stir in lowfat milk and dissolved yeast mix.
Cover loosely and let stand at room temperature till bubbly.
Consider this day 1 of the 10 day cycle.
On days 2 thru 4 stir with a spoon.
Day 5 stir and add in 1 c. sifted flour, 1 c. sugar and 1 c. lowfat milk and stir.
Days 6 thru 9 stir only.
Day 10 stir and add in 1 c. sifted flour, 1 c. sugar and 1 c. lowfat milk and stir.
Remove 1 c. and make your first bread, and give one c. to a friend with the recipe.
Store the remaining c. in a container in the refrigerator and begin the 10 day process over
again.
You can also freeze this in 1 c. for later use.
Frzn starter take a least 3 hrs at room temperature before using.","url":"https://recipe.bluelayer.org/recipe/59582/amish-friendship-bread-starter-recipe"},{"id":"59578","title":"Easy Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Sift the flour and sugar into a bowl.
Stir in the beer.
The batter will be thick.
Pour into a lightly greased 5x9-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted into the center comes out clean.
Remove to a platter to cool and pour the butter over the top.","url":"https://recipe.bluelayer.org/recipe/59578/easy-beer-bread"},{"id":"59576","title":"Honey Wheat Oat Flour Bread Machine Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place warm water, milk, oil, honey, salt, oats, oat flour, wheat flour, baking flour, and yeast in the pan of a bread machine in the order listed.
Set cycle for light crust according to manufacturer's instructions.","url":"https://recipe.bluelayer.org/recipe/59576/honey-wheat-oat-flour-bread-machine-bread"},{"id":"59572","title":"Beef Boulette Burgers Recipe","ingredients":"beef, grass-fed, ground, raw
cream, sour, cultured
bread crumbs, dry, grated, plain
mushrooms, white, raw
onions, raw
parsley, fresh
salt, table
spices, pepper, black","directions":"* Use 1 4-ounce can of mushroom stems and pcs, liquid removed and minced.
Mix all the ingredients together.
Shape the mix into 8 patties, each about 3/4-inch thick.
Broil or possibly grill the patties 4-inches from the heat, turning once, till the desired doneness is reached, about 10 to 15 min.","url":"https://recipe.bluelayer.org/recipe/59572/beef-boulette-burgers-recipe"},{"id":"59563","title":"Healthy Pumpkin Seed Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried","directions":"Mix all dry ingredients then add water and oil.
Knead till well combined,.
If you use a bread machine, put ingredients in the order given (wet first).
Choose the dough cycle.
Shape the resulting dough into 2 long slender loaves.
If dough is too wet, add a little flour.
Let rise in a warm place for about 30 minutes.
It may not exactly double in size because of the amount of nuts.
Bake in 180degrees C (or 360F) oven for 30min.
If it's become too dark, cover with foil.","url":"https://recipe.bluelayer.org/recipe/59563/healthy-pumpkin-seed-bread"},{"id":"59556","title":"Hard rolls","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine the sugar and warm water in the bowl of an electric mixer with a dough hook attachment.
Sprinkle the yeast on the surface and allow it to begin foaming, about five minutes.
Sift together the bread flour and whole wheat flour.
Add half the flour mixture to the yeast mixture while the mixer is running on low speed.
Once incorporated, slowly add the remaining flour and the salt.
Continue mixing until the dough is smooth and has completely pulled away from the sides, adding more bread flour as necessary.
Take the dough out of the mixer and finish kneading briefly by hand on a floured board.
Place the ball of dough in a clean large bowl and cover.
Let proof at room temperature until it begins to rise, two to three hours, then refrigerate overnight.
The following day, take the dough from the refrigerator and divide it into eight equal pieces.
On a lightly floured board, form each piece of dough into a smooth ball.
Place the rolls on a baking sheet at least four inches apart and cover loosely with a towel.
Let the rolls rise at room temperature for five hours, until fully proofed.
Preheat the oven to 400 degrees.
Dust the tops of the rolls with a bit of the bread flour, then bake them on the top rack until golden brown.
Let cool completely on the baking sheet.
Just before serving, reheat the rolls again in a 400-degree oven to fully crisp them and to warm them through.
This cooling and reheating step is crucial for proper texture and flavor development.","url":"https://recipe.bluelayer.org/recipe/59556/hard-rolls"},{"id":"59545","title":"Sun-Dried Tomato Rosemary Bread (Abm)","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
tomatoes, sun-dried
spices, rosemary, dried
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
Choose dough cycle.
About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
When cycle ends, remove and shape as desired.
When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn).
Place on a cornmeal dusted baking sheet, spray lightly with olive oil.
Let rise until doubled.
Bake in a 375 deg.
preheated oven for about 35 minutes or until bread tests done.
(Rolls will be done in 15 or so minutes).","url":"https://recipe.bluelayer.org/recipe/59545/sun-dried-tomato-rosemary-bread-abm"},{"id":"59542","title":"Anadama Bread","ingredients":"cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Lightly grease two ovenproof bowls.
Coat easch with 2tsp cornmeal, shake out excess.
In separate bowl stir 1cup cornmeal and salt into boiled water.
Let stand 10-15 minutes or until thick and lukewarm.
In a large bowl sprinkle yeast over warm water, let rest 10min.
Stir in molasses, oil and the cornmeal mixture.
Beat in 5 cups flour with a mixer.
Add 1cup with spoon.
Divide batter into prepared bowls.
Sprinkle tops with 2tsp cornmeal.
Let rise uncovered 1hour 15min.
or til doubled.
Bake loaves 55-60 min at 375*.","url":"https://recipe.bluelayer.org/recipe/59542/anadama-bread"},{"id":"59516","title":"Classic White Bread for the Bread Machine","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Combine all ingredients in the order given.
Can be made with regular or rapid bake cycles.","url":"https://recipe.bluelayer.org/recipe/59516/classic-white-bread-for-the-bread-machine"},{"id":"59512","title":"Stuffed Bread Cabbage Rolls","ingredients":"cabbage, raw
beef, grass-fed, ground, raw
salt, table
spices, pepper, black
cheese, cheddar
onions, raw
wheat flours, bread, unenriched","directions":"Brown ground beef, add salt, pepper, cabbage and onions, cook until cabbage has softened.
Grade cheddar cheese and put in bowl.
Cool beef mixture before using.
Roll dough out in small circles about 8 inches.
Fill dough with meat mixture and cheese.
Fold dough over like a pocket and seal with beaten egg or water.
Bake in oven at 350* for 30 minutes.
When done baking butter the tops of rolls.","url":"https://recipe.bluelayer.org/recipe/59512/stuffed-bread-cabbage-rolls"},{"id":"59504","title":"Dill Soda Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
dill weed, fresh","directions":"Preheat oven to 220.C.
Sift flour with salt & bi-carb soda into a bowl.
Rub in butter with fingertips until mixture resembles breadcrumbs and then quickly mix in combined buttermilk & sill to form a soft dough.
Turn onto a floured board, knead lightly, then roll out to about 2cm thickness.
Stamp out 5cm circles or cut into triangles.
Bake on a lightly floured baking sheet for 12-15 mins, until well risen & golden brown.","url":"https://recipe.bluelayer.org/recipe/59504/dill-soda-scones"},{"id":"59491","title":"Stefanie's Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour, sugar, cinnamon, ginger, coves, salt, and baking soda in food processor.
Add butter and mix until mixture makes a fine meal.
Add molasses and milk.
Divide dough and chill for at least 2 hours or over night.
For soft cookies - roll dough 1/4\" thick, place on parchement lined cookie sheet and bake at 350 for 8-11 min.
For thin/crispy cookies - roll dough 1/8\" thick, place on parchement lined cookie sheet and bake at 325 for 15-20 min.","url":"https://recipe.bluelayer.org/recipe/59491/stefanies-gingerbread-cookies"},{"id":"59468","title":"Helen's Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
onions, raw
apples, raw, with skin
nuts, pecans
cheese, cheddar
salad dressing, mayonnaise, regular
roland, seasoned rice wine vinegar,
salt, table
spices, pepper, black","directions":"Mix all ingredients in a large bowl.
Serve on your favorite bread or on a bed of lettuce.","url":"https://recipe.bluelayer.org/recipe/59468/helens-chicken-salad"},{"id":"59460","title":"Abc Breads","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
honey
salt, table
seeds, sesame seeds, whole, dried","directions":"Mix all te ingrediants until you have a nice, shiny dough.
You might need to add a little more water or flour.
Take small amounts of it, kneat and form letters (or ornaments etc.
).
Place on baking tray and bake at 300 until golden brown, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/59460/abc-breads"},{"id":"59458","title":"Bloomer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
wheat germ, crude
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix the dry ingredients, except for the yeast, in large mixing bowl.
Mix the yeast with the warm milk.
Add to the dry ingredients, mix well, then knead the dough for 8 minutes until smooth and elastic.
Roll the dough in flour, put in a warm bowl and leave at room temp for 4 hours.
Punch down dough, knead it again, roll it in flour and let rise again another 2-3 hours.
Punch down the dough, give it a final kneading, shape into a baguette shape, cut slashes across the top with a sharp knife, brush with water and let rise another 30-50 minutes.
Bake in preheated 400F oven for 20 minutes.
Reduce temp to 325F and bake for another 20-30 minutes until brown and loaf sounds hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/59458/bloomer-bread"},{"id":"59449","title":"Beer Batter Cheese Bread","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, gruyere
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Adjust oven rack to the middle of oven; preheat to 375.
Grease an 8 1/2 x 4 1/2 inch loaf pan.
Stir the flour, cheese, sugar, baking powder, salt, and pepper together in a large bowl.
Stir in the beer and melted butter until just combined (do not overmix).
Scrape the batter into the prepared pan; smooth the top, and brush lightly with extra melted butter (about 1 tablespoon).
Bake until golden brown and a pick inserted into the center comes out clean with just a few crumbs attached, 40-45 minutes, rotating the pan halfway through baking.
Let the loaf cool in the pan for 10 minutes then turn out on a wire rack; cool for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/59449/beer-batter-cheese-bread"},{"id":"59444","title":"Blue Cheese-Bacon Focaccia","ingredients":"leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, olive, salad or cooking
potatoes, raw, skin
bacon, meatless
cheese, blue
spices, rosemary, dried","directions":"Dissolve yeast and honey in 1/2 cup warm water (110F-115F) in a small bowl.
Let sit until foamy, about 10 minutes.
Combine 4 1/2 cups flour, salt, and pepper in a large bowl.
Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water.
Mix with a wooden spoon until almost incorporated, then finish mixing with your hands.
Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).
Brush a large bowl with oil; place dough in bowl.
Cover with plastic wrap and place in a warm, draft-free area.
Let rise until doubled, about 1 hour.
Meanwhile, heat a large skillet over medium-high heat.
Add bacon and cook until it is light golden but not crisp.
Transfer to paper towels to drain.
Preheat oven to 425F.
Brush a 17x11x1\" baking sheet with oil.
Press dough into pan.
Press with your fingertips all over, forming dimples.
Drizzle remaining 2 tablespoons oil over.
Bake focaccia for 10 minutes.
Sprinkle cheese over, then bacon and rosemary.
Return to oven and bake until golden brown, 12-15 minutes longer.
Let cool for 10 minutes in pan.
Slide bread onto a wire rack to cool completely.
Slice into 2x1\" pieces.","url":"https://recipe.bluelayer.org/recipe/59444/blue-cheese-bacon-focaccia"},{"id":"59436","title":"Foolproof Wheat Bread (6 Loaves)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
honey
salt, table
potatoes, raw, skin","directions":"Sprinkle yeast into 1/2 cup warm water, let stand 10-15 minutes.
(Add 1 tsp sugar to help it work faster.
Combine hot water and 10 cups whole wheat flour in mixer.
Mix on low speed until well blended.
Add salt, oil, and honey.
Continue to mix until well blended.
Add 2 more cups of wheat flour and oatmeal and/or potato flakes, blend thoroughly.
Add yeast mixture.
Add 6 cups white flour.
Knead on low speed for 6 minutes.
Add enough flour that the dough leaves the side of the bowl but is still a little sticky - the consistency of cookie dough.
Oil hands and mold into 6 loaves on oiled counter.
Place in oiled pans and let rise just to the top of the pans.
Bake and 350 for 35-40 minutes Remove from pans to cool.
Brush tops with butter.
Notes: Sugar or molasses may be used instead of honey.
Only let rise to tops of pans, it will rise more in the oven when baking.
If it rises too much it will create an air bubble between the bread and the crust.
Use smaller size pans, the bigger ones will not work as well.","url":"https://recipe.bluelayer.org/recipe/59436/foolproof-wheat-bread-6-loaves"},{"id":"59435","title":"Low Fat Vegan Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
seeds, flaxseed
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
bananas, raw
water, bottled, generic","directions":"Mix first six ingredients well.
Mix next four ingredients in a separate large bowl.
Add dry mixture to wet mixture and stir well.
Pour into a sprayed loaf pan.
Bake at 350 degrees for 45-50 minutes.","url":"https://recipe.bluelayer.org/recipe/59435/low-fat-vegan-banana-bread"},{"id":"59423","title":"Appetizers Meatballs Recipe","ingredients":"egg substitute, powder
bread crumbs, dry, grated, plain
milk, buttermilk, fluid, cultured, lowfat
onions, raw
sauce, worcestershire
catsup
onions, raw
sugars, granulated
vinegar, distilled
sauce, worcestershire
spices, pepper, black","directions":"Enjoy these.
Combine the first six ingredients; mix well.
Shape into 1-inch balls.
In a skillet over medium heat, brown meatballs; drain.
Place in a 2 1/2-qt baking dish.
Combine sauce ingredients.
Pour over meatballs.
Bake, uncovered, at 350 F 50 - 60 min or possibly till meatballs are done.
Yields: 4 dozen
Serving Size: 3 meatballs
NOTES : These tasty meatballs are a perennial favorite at our Christmas parties.
But with such wonderful flavor, you'll get requests your-round.","url":"https://recipe.bluelayer.org/recipe/59423/appetizers-meatballs-recipe"},{"id":"59412","title":"Karen's Pineapple Bread Stuffing","ingredients":"butter, without salt
sugars, granulated
egg substitute, powder
wheat flours, bread, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Preheat oven at 350 degrees.
Combine all ingredients and pour into a 6x9 baking pan.
Bake for 25 minutes or more until set.","url":"https://recipe.bluelayer.org/recipe/59412/karens-pineapple-bread-stuffing"},{"id":"59395","title":"O'Kee's Irish Soda Oatmeal Bread","ingredients":"oats
milk, buttermilk, fluid, cultured, lowfat
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
cream, whipped, cream topping, pressurized","directions":"Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
Cut dough in half; pat each half into a 6-inch round loaf.
Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment.
(Loaves can be refrigerated up to 2 more days after this, if desired.)
Preheat oven to 400 degrees F (200 degrees C).
Place loaves on an ungreased baking sheet.
Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C).
Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
Allow breads to cool for 10 minutes before slicing.
To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.","url":"https://recipe.bluelayer.org/recipe/59395/okees-irish-soda-oatmeal-bread"},{"id":"59391","title":"Oats and Almond Bread","ingredients":"water, bottled, generic
salt, table
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"add ingredients according to manufacturer's suggested order.
light crust, sweet cycle.","url":"https://recipe.bluelayer.org/recipe/59391/oats-and-almond-bread"},{"id":"59389","title":"Buttered Popcorn Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
spices, ginger, ground
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat germ, crude
butter, without salt
salt, table
oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)","directions":"Get your favorite kind of totally plain popped corn-- microwave or stove-top-- and run 5 cups worth through a food processor to get it to a crushed consistency.
Dissolve the yeast in warm water and set side.
In a bowl, combine the ginger, sugar, flour, wheat germ, melted butter, salt, and oil.
Add the yeast mixture and knead until smooth and shiny, about 10 minutes.
Knead in the crushed popcorn.
Cover with a dishcloth and rise in a warm place for 2 hours.
Put the dough into a greased loaf pan, or roll it out onto parchment paper in a loaf shape, and bake at 350F for 20-30 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/59389/buttered-popcorn-bread"},{"id":"59358","title":"Rustic cheese bread","ingredients":"wheat flours, bread, unenriched
margarine, regular, 80% fat, composite, stick, without salt
spices, pepper, black
salt, table
cheese, parmesan, hard
cheese, cheddar
spices, basil, dried
spices, oregano, dried
spices, garlic powder","directions":"Preheat oven 450 Fahrenheit
On a bias cut the bread into
Put tablespoon of margarine on each piece
Add garlic, salt pepper basil and oregano, on the garlic add half a tablespoon to each slice of bread
Add parmesan cheese and cheddar cheese
Bake till browned a bit","url":"https://recipe.bluelayer.org/recipe/59358/rustic-cheese-bread"},{"id":"59333","title":"Onion Rye Loaf (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, brown
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
onions, raw
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/59333/onion-rye-loaf-bread-machine"},{"id":"59323","title":"Elswet's Diabetic Cinnamon Raisin Bread [ 4 Bread Machine ]","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
water, bottled, generic
syrup, maple, canadian
sweetener, syrup, agave
salt, table
spices, cinnamon, ground
oats
wheat flour, white, all-purpose, unenriched
raisins, seeded
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in order given, but sprinkle the raisins around the ingredients against the wall, and make a deep indentation in the center of the flour and measure in the yeast.
Bake this on the basic cycle.
It comes out beautifully on the medium crust setting.
This recipe makes a 2 pound loaf.
For nutritional values to be right, slice loaf in half, lay halves down, and slice into 3/8\" slices.
You should get approximately13 slices per half.
A serving is 1 slice.","url":"https://recipe.bluelayer.org/recipe/59323/elswets-diabetic-cinnamon-raisin-bread-4-bread-machine"},{"id":"59321","title":"Whole Wheat Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Throw all ingredients into your bread machine and run the dough cycle.
Divide dough into 2 pieces and roll into a rectangle or a circle.
Let rise for up to 30 mins or top immediately with desired toppings.
Bake in a 450 degree oven for 5 to 10 minutes or until desired doneness.","url":"https://recipe.bluelayer.org/recipe/59321/whole-wheat-bread-machine-pizza-dough"},{"id":"59307","title":"Whole Wheat Vegan Cornbread","ingredients":"beverages, almond milk, unsweetened, shelf stable
vinegar, distilled
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oil, olive, salad or cooking","directions":"Grease a 9x9\" pan and set aside.
Preheat oven to 425 degrees (F).
In small bowl, mix almond milk and vinegar.
Add all dry ingredients to large bowl and stir well.
Add milk & vinegar mixture, as well as oil to the dry ingredients and stir just until ingredients are mixed together.
Pour mixture into baking pan.
Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.","url":"https://recipe.bluelayer.org/recipe/59307/whole-wheat-vegan-cornbread"},{"id":"59306","title":"Pizza Dough and Bonus Focaccia Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add yeast and sugar to water, whisk and set aside until foamy.
Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
Divide dough in half and roll out 2-12\"to 15\" pizzas; or 1 large 9\" focaccia (using all of the dough); or 1 pizza and 1 small 5\" focaccia; or 2 small focaccia.
Bake topped pizza at 500 for 10-12 minutes.
Focaccia: After first rising, knead desired ingredients into dough; suggestions are herbs, cheese, olives, sun-dried tomatoes, artichokes, garlic, onions or pesto.
Pat and stretch dough into small or large rounds; place on oiled cookie sheet, cover with towel and let rise in warm place again until doubled.
Just before putting bread in oven make indentations in the surface with your fingertips; if desired brush with olive oil and sprinkle with coarse salt; other suggestions are sesame seeds, beaten egg, flavored oils, pepper, sesame oil, rosemary or basil.
Bake on cookie sheet or pizza stone until golden brown at 475, 10-25 minutes depending on size and ingredients.","url":"https://recipe.bluelayer.org/recipe/59306/pizza-dough-and-bonus-focaccia-bread"},{"id":"59302","title":"New York-Style Pizza Dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic","directions":"Combine flour, sugar, salt and yeast in the bowl of a food processor.
Pulse 3 to 4 times until incorporated.
Add olive oil and both amounts of water.
Run food processor until mixture forms a ball that rides around the bowl above the blade.
This will take about 15 seconds.
Continue processing 15 seconds longer.
Transfer dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed.
Place in a covered container or in a zipper-lock freezer bag.
Place in the refrigerator and allow to rise at least 1 day, and up to 5.
Remove from refrigerator, shape it into a ball, and allow to rest at room temperature for at least 2 hours before baking.
Notes: 1.
The longer you let it rise the more sourdough flavor it has.
This makes enough dough for a 14 pizza.
You can cook this pizza dough using your favorite method.","url":"https://recipe.bluelayer.org/recipe/59302/new-york-style-pizza-dough"},{"id":"59288","title":"Sour Cream and Chive Damper (Australian Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
chives, raw
spices, paprika
salt, table
butter, without salt
cheese, parmesan, hard
cream, sour, cultured
water, bottled, generic","directions":"Preheat oven to 400F Place flour, chives, paprika and salt into a large bowl.
Rub in butter using your fingertips until like breadcrumbs.
Stir in cheese, reserving 2 tablespoons.
Whisk together sour cream and water.
Make a well in the centre of the flour mixture and pour in sour cream.
Mix together using a knife or spatula until mixture comes together.
Turn out onto a lightly floured surface and knead gently until smooth.
Pat out to a 8\" circle.
Place on a baking tray and mark into wedges with a knife.
Sprinkle over remaining cheese.
Bake for 20 minutes, then move to bottom rack of oven and cook for a further 10-15 minutes until risen and sounds hollow when tapped.
Wrap in a clean tea towel to keep warm.
Serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/59288/sour-cream-and-chive-damper-australian-bread"},{"id":"59270","title":"Bread Machine Garlic Bagels Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
spices, garlic powder
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 min.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three qts of water and one Tbsp.
of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 min.
Remove and cold on rack 1 minute, brush with egg and sprinkle with sesame or possibly poppy seeds, if you like.
Bake at 400 on a baking sheet sprinkled with cornmeal, till golden brown - approximately 15 min.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a healthy pinch of garlic pwdr.
Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or possibly margarine on one side.
Lay (butter side up)
on an ungreased cookie sheet and bake at 325 for 12-15 min till golden and crisp.","url":"https://recipe.bluelayer.org/recipe/59270/bread-machine-garlic-bagels-recipe"},{"id":"59245","title":"Chocolate Caramel Shortbread Fingers","ingredients":"butter, without salt
sugars, powdered
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
ice creams, vanilla
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 325F
Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
Combine butter, powdered sugar and brown sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, baking powder and salt.
Beat until well mixed.
Press dough into prepared pan; prick with fork every 1/2 inch.
Bake for 22 to 25 minutes or until lightly browned.
Lift cookies from pan using aluminum foil ends.
Place on cutting board.
Immediately cut into 30 (2 3/4x3/4-inch) pieces.
Place caramel topping in small saucepan.
Cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes).
Remove from heat; drizzle caramel over cookies.
Sprinkle with almonds.
Cool to lukewarm; carefully separate.
Cool completely.
Melt chocolate chips in small microwave-safe bowl on MEDIUM (50% power) until softened (1 to 1 1/2 minutes).
Stir until smooth.
Drizzle over cooled cookies.
Let stand until set.","url":"https://recipe.bluelayer.org/recipe/59245/chocolate-caramel-shortbread-fingers"},{"id":"59244","title":"Hazelnut Apricot Oat Bread (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
apricots, dried, sulfured, uncooked
nuts, hazelnuts or filberts","directions":"Bake according to manufacturers instructions, adding the apricots and hazelnuts during the add-ins cycle or 5 minutes before the final kneading.","url":"https://recipe.bluelayer.org/recipe/59244/hazelnut-apricot-oat-bread-abm"},{"id":"59230","title":"50% Whole Wheat Bread","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients into the bread machine pan in the order listed (and as accurately as possible).
Select the whole wheat bread cycle (usually takes 3 1/2 hours).
Remove from the pan when it's done and let cool for 15 minutes before slicing.
During the summer I reduce the yeast to 1 tsp because it seems to rise so much more during the summer than the winter.
Or you could increase the salt slightly (salt kills the yeast so it doesn't rise out of the machine!)
So if you're getting a really huge loaf (and some of you have) try one of these 2 things and it should be better for you.
For some reason atmospheric pressure (which varies according to seasons) makes a difference in how a bread rises.
Enjoy!
Thanks for all your great reviews!
Another thing I've been doing to make this even healthier is adding 2 tablespoons of ground flax seed with the flour.
It doesn't really change the flavour but adds some good for you omega 3s!","url":"https://recipe.bluelayer.org/recipe/59230/50-whole-wheat-bread"},{"id":"59228","title":"Honey Raisin Pecan Whole Wheat Bread","ingredients":"water, bottled, generic
salt, table
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
nuts, pecans
raisins, seeded","directions":"Spray the bread container of your bread machine with cooking spray.
Add ingredients,except pecans and raisins, according to the recommendation of your bread machine manufacturer.
Use the whole wheat or basic/white setting.
Use the light or medium crust setting.
Remove and cool on rack when baked.","url":"https://recipe.bluelayer.org/recipe/59228/honey-raisin-pecan-whole-wheat-bread"},{"id":"59213","title":"Whole Wheat Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix flours together.
Mix salt into water to dissolve.
Add water and oil to flour, mix well.
Knead briefly on floured surface, let rest 10-15 minutes.
Cut into 12 equal parts.
Roll each flat, do not stack them.
Cook on ungreased griddle, a few minutes on each side until golden brown.
Optional - brush with melted butter or olive oil immediately after removing from griddle.","url":"https://recipe.bluelayer.org/recipe/59213/whole-wheat-flatbread"},{"id":"59197","title":"Eggless Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
butter, without salt
sugars, brown
molasses
water, bottled, generic
raisins, seeded","directions":"Line 2 (8x12) cookie sheets with parchment paper and grease well.
Preheat oven to 325F.
In a large bowl SIFT together flour, baking powder, soda, salt and spices.
Add raisins; set to side.
Cream butter, add sugar and mix well; add molasses then boiling water.
Combine dry and liquid ingredients and beat well.
Pour into prepared pans and bake 40-50 min's.
(prep time is estimate).
*My Note: when cooled you can top slices with whip cream or ice cream OR, you can create a layered dessert or sandwich type dessert.
Have fun with it!","url":"https://recipe.bluelayer.org/recipe/59197/eggless-gingerbread"},{"id":"59194","title":"Beer Batter Bread (almost No Fat)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 375 degF.
Spray a 9\"x5\"x3\" loaf pan with nonstick cooking spray, and set aside.
Sift all dry ingredients into a bowl.
Add the beer all at once, and mix by hand until just combined.
Transfer the batter to the prepared pan.
Good Luck!
This stuff can be real gooey; smooth it out as best you can, and slam the pan down on the counter two or three times to smooth out the batter.
Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
The recipe also says that the top should be light golden, but do not count on this.
After cooking, this bread may still look kind of anemic, real pale, kinda raw!
Especially if you are using a light colored beer!
BUT, if the toothpick says it's done, it's really done!
Turn out onto a rack to cool.
Eat it as soon as it is cool enough to touch, or let it cool to room temperature and wrap to eat a little later, or wrap real good and freeze for up to a month.
If refrigerated or frozen, bring to room temperature or warm before serving.
It's great fresh from the oven, and it makes wonderful toast.
Notes& Comments:.
*This recipe makes an extremely dense, heavy bread with a crunchy crust.
It's great!
I like it as is!
But, as noted above, it does look a little anemic.
*You might want to replace up to half of the white flour with whole-wheat flour to darken the loaf.
Also, a darker beer will make a darker loaf.
Works great with Guinness!
*You might also want to experiment with other beers, for different flavors and different degrees of richness.
Obviously, the only ingredient in this recipe that will change the overall flavor is the beer.
Enjoy!
*We have also doubled the recipe, using 1 bottle of Guinness and 1 bottle of Bass, with 4 cups unbleached flour and 2 cup whole wheat flour; obviously this makes 2 loaves.","url":"https://recipe.bluelayer.org/recipe/59194/beer-batter-bread-almost-no-fat"},{"id":"59191","title":"Italian Vienna Bread 2007","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Biga or Sponge:.
Make the sponge the day before 12 to 20 hours before.
1 tsp yeast sprinkled over the one cup warm water, let it become foamy and bubbly, that way you know the yeast is good and active.
Add in the one cup flour, and stir well to combine, it will be soupy.
Cover tightly with saran wrap and place on counter top overnight.
I place in my microwave out of the way, and out of drafts.
This biga will bubbly and come up to the top of your bowl but then will fall back down into the bowl after a while, so just make sure your bowl is a larger one to begin with.
When baking time is ready the next day, or 20 hours later, I then proceed.
First step one: sprinkle the 1 teaspoon yeast over 1/4 cup warm water and let stand until bubbly about five or ten minutes.
This shows that yeast is fresh and active.
In your large mixing machine bowl, place yesterdays biga which is bubbly and soupy looking again, and very elastic into the bowl with flat beater.
Add 1/4 cup cold water with the beater going slowly just to mix .
Add after the five or ten minutes of resting the new yeast mixture, and continue with the flat beater slowly combining well.
Add the remainder 3/4 cup cold water and blend.
Add the 1 cup all purpose or bread flour, and combine, still using just a slow speed.
Change now to the dough hook and add the other 2 1/4 cups flour and table salt.
With the dough hook still on low speed .
You will have a sticky dough.
The dough will be soft sticky but holding itself around the dough hook, while at the same time cleaning the sides and bottom of the bowl.
If at that time its still puddles at the bottom of the bowl while kneading on number three or four speed, add in the tablespoons of flour, one at a time kneading all the while.
I have added two to three tablespoons as listed in ingredients for this purpose.
Remember just add until its cleaning the bottom and sides of bowl, this must be a wet and sticky dough, not firm and heavy.
Weather is an important factor with flour.
Sticky to touch the dough, but yet doesn't stick gobs of dough to your fingers.
It will be sticky, elastic and soft.
Knead a good ten minutes with your hook.
Oil bottom and sides of a very large bowl.
With wet fingers drop the dough into the bowl and turn dough over so all is oiled well.
Cover with saran wrap and then a towel, and place out of the way of drafts.
Rise until it is 2 1/2 to 3 times its size.
It will look blistered and soft.
Line a large jelly roll pan with parchment and lightly flour, set aside.
Place some flour onto the bread board or counter top and with wet fingertips, scrape the dough from the sides and bottom of the bowl gently.
Slightly stretch dough brushing the flour off the bottom and out of the way.
You just want the flour there to keep it from sticking, you are not adding more flour into the risen dough.
Place shaped stretched loaf onto the floured parchment, lightly flour top so that saran doesn't stick.
Cover with the saran , again with a towel, and let rise for 1 1/2 hours to 2 hours, until doubled.
It has risen sufficiently when you poke it with two fingers gently and it leaves the impression, it doesn't spring back.
If it springs back then leave a little while longer to rise.
Place in hot preheated oven 425 degrees, and bake 30 minutes, turn upside down and continue another 10 minutes, until golden brown, and hollow sounding when tapped.
Remove to wire rack to cool completely.
Do not cut and eat -- Let cool Completely this will give you a better flavoured bread.","url":"https://recipe.bluelayer.org/recipe/59191/italian-vienna-bread-2007"},{"id":"59143","title":"Yogurt Cheese","ingredients":"yogurt, greek, plain, nonfat
honey","directions":"get a large container ready.
take a thin clocth and put it on top of the container and fasten with a rubber band around the container (you will need a large rubber band for this).
make depression in cloth and pour yogurt into this.
let sit overnight and the whey will drain through the cloth and the cheese will remain.
scoop out cheese and save the whey to use in bread, soups, etc.
flavor cheese with seasonings of your choice.","url":"https://recipe.bluelayer.org/recipe/59143/yogurt-cheese"},{"id":"59126","title":"Baked Apricot Chicken","ingredients":"apricots, dried, sulfured, uncooked
lemon juice, raw
soy sauce made from soy (tamari)
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Preheat the oven to 350 degrees.
Combine the preserves, lemon juice and soy sauce in a shallow bowl.
Divide this mixture in half; reserve half to serve with the chicken.
Dip the chicken pieces in the preserves mixture; roll in bread crumbs.
Place the chicken in a baking dish.
Drizzle with melted butter and bake about 35-40 minutes, or until the chicken is done.
Heat the remaining preserves; serve with the chicken.","url":"https://recipe.bluelayer.org/recipe/59126/baked-apricot-chicken"},{"id":"59125","title":"New York Italian Pizza Dough","ingredients":"water, bottled, generic
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water.
Make a hole in the top of the flour, and spoon the yeast into the hole.
Let the mixture sit for 20 minutes to moisten the flour.
Set the bread machine to the knead setting, and knead the dough for about 10 minutes.
Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough.
The dough should be \"as soft as a baby's bottom.\"
Form the dough into a round shape.
Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl.
Turn the dough over a couple of times so the dough picks up a thin coating of oil.
Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired.
Roll the dough out thin with a thicker edge before adding toppings.
Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C).
Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/59125/new-york-italian-pizza-dough"},{"id":"59114","title":"Peanut Butter Bread (A B M)","ingredients":"water, bottled, generic
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
vital wheat gluten
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients into your bread machine according to manufacturer's instructions and set to a 1.5-lb capacity.
The books says you can use white, rapid, or delay bake cycles.
I translate that as the Basic White cycle.
For a small 1-lb loaf: 3/4 water, 1/3 cup peanut butter, 2 cups flour, 2 tablespoons gluten, 2 1/2 tbsp brown sugar, 1/4 tsp salt, 2 tsp active dry yeast (or 1 tsp instant yeast.
).
For a larger 2-lb loaf: 1 1/2 cups water, 2/3 cup peanut butter, 4 cups flour, 4 tablespoons gluten, 5 tbsp brown sugar, 2 tsp salt, 3 1/2 tsp active dry yeast (or 1 1/2 tsp instant yeast.
).","url":"https://recipe.bluelayer.org/recipe/59114/peanut-butter-bread-a-b-m"},{"id":"59107","title":"Easy Assorted Bread","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread maker on dough setting.
(I do this as i have carpal tunnel and mixing everyday is painful) Once it is done the setting divide in two and make two loaf shapes .Place a SMALL amount of oil or buttery spread in a pyrex pan and place the loaves in it.
Let rise till at about doubled in size (1-2 hours) in a warm area.
Baked at 350 till it is browned to the darkness you personally prefer.
Remove from oven and use a pastry brush to brush the top with buttery spread if you want a softer crust.
Lets cool on the counter.
I cut each mini loaf into about 15 thin slices.","url":"https://recipe.bluelayer.org/recipe/59107/easy-assorted-bread"},{"id":"59102","title":"Homemade Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
oil, canola","directions":"Preheat oven to 425 degrees.
Prepare an 8X8 baking dish with cooking spray (I prefer Pam).
In bowl, combine cornmeal, flour, sugar, and baking powder.
In separate bowl, combine milk, egg substitute, and oil.
Add the dry ingredients to the wet and stir until slightly moistened.
Pour batter into baking dish.
Bake approximately 15 minutes or until slightly brown.","url":"https://recipe.bluelayer.org/recipe/59102/homemade-cornbread"},{"id":"59091","title":"Italian Bread Crumbs Made Easy","ingredients":"bread crumbs, dry, grated, plain
salt, table
parsley, fresh
spices, garlic powder
spices, onion powder
sugars, granulated
spices, oregano, dried","directions":"Combine all ingredients in a small bowl.
*This recipe makes 1 cup of bread crumbs.
*
**This works great on fried or baked chicken, fish, pork chops, eggplant, etc.
**","url":"https://recipe.bluelayer.org/recipe/59091/italian-bread-crumbs-made-easy"},{"id":"59087","title":"Breadsticks With Sourdough (Yeast Option Too)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"If using sourdough, refresh your starter with equal weights flour and water.
you'll need 182 g of starter.
If using a poolish sponge, mix 91 g water with 91 g flour and add 1/8 teaspoon of yeast.
Allow to double in volume at room temperature 6 to 9 hours.
Mix sponge with buttermilk and add the dough ingredients.
Knead by hand for about 8 minutes and rest for 15 minutes covered.
Stretch dough into a rectangle and tri-fold letter style top to bottom, side to side.
Cover and rest 15 minutes.
Stretch and fold and cover in a straight-sided clear container until doubled in volume about 30 more minutes or a little longer.
Roll out dough into a rectangle 6\" by 12\" and slice into 16 strips 8\" long.
Twist and place on parchment paper.
cover and proof for 30 minutes as oven preheats to 400F.
Bake for 7 minutes, rotate pan and bake 5 to 7 minutes longer until 200F internally and lightly browned.","url":"https://recipe.bluelayer.org/recipe/59087/breadsticks-with-sourdough-yeast-option-too"},{"id":"59082","title":"Shake and Bake Crumb Mix","ingredients":"delallo, italian seasoned breadcrumbs,
cornmeal, degermed, unenriched, yellow
onions, raw
parsley, fresh
salt, table
spices, pepper, black
salt, table
spices, oregano, dried","directions":"Mix everything together.","url":"https://recipe.bluelayer.org/recipe/59082/shake-and-bake-crumb-mix"},{"id":"59079","title":"Hono Bread - Honokakor","ingredients":"leavening agents, yeast, baker's, active dry
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
salt, table
spices, anise seed
spices, fennel seed
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Crumble the yeast in a mixing bowl.
In saucepan, melt the butter and then add the milk.
Heat to 99M-0F/37M-0C or lukewarm.
Dissolve the yeast in a little of the warm milk.
Add the rest of the liquid, syrup, salt, aniseed, fennel, and rye flour to the yeast.
Stir together and add the all-purpose flour.
Work the dough until smooth and shiny.
Cover and let rise for 20 - 30 minutes.
Turn the dough out onto a floured surface and knead well.
Divide into 8 - 10 sections and roll each section into a smooth ball.
Cover and let rise under a baking cloth in a warm room for 25 - 30 minutes.
Then, with a rolling pin, roll out large rounds of bread, about 10\" (27 cm) in diameter.
Place bread on greased baking sheet and allow to rise for 5 minutes.
Prick surface with a fork.
Bake in the center of the oven for about 5 minutes.
Cover and let cool.","url":"https://recipe.bluelayer.org/recipe/59079/hono-bread-honokakor"},{"id":"59063","title":"Fat Free Yogurt Bread","ingredients":"water, bottled, generic
yogurt, greek, plain, nonfat
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, baking soda
leavening agents, yeast, baker's, active dry","directions":"Combine yeast, 1 cup flour, and other dry ingredients.
Heat water and yogurt to 120 to 130F in a small bowl.
Combine dry mixture and liquid ingredients in mixing bowl.
Beat 2 to 3 minutes on medium speed.
Stir in enough remaining flour to make a firm dough.
Knead on floured surface 5 to 7 minutes or until smooth and elastic.
Use additional flour if necessary.
Place dough in lightly oiled bowl and turn to grease top.
Cover; let rise until dough almost doubles (about 40 minutes).
Turn dough onto lightly floured surface; punch down to remove air bubbles.
Roll or pat into a 14 x 7 inch rectangle.
Starting with shorter side, roll up tightly, pressing dough into roll with each turn.
Pinch edges and ends to seal.
Place in greased 8 x 4 inch bread pan.
Cover; let rise until indentation remains after touching (about 40 minutes).
Bake in preheated 375F oven for 30 to 35 minutes until golden brown.
Remove from pan; cool.","url":"https://recipe.bluelayer.org/recipe/59063/fat-free-yogurt-bread"},{"id":"59054","title":"Almond Caudle","ingredients":"nuts, almonds
beverages, carbonated, ginger ale
water, bottled, generic
spices, saffron
sugars, brown
salt, table
delallo, italian seasoned breadcrumbs,
currants, zante, dried","directions":"Bring almonds, ale and water to boil in a large pot.
Reduce heat and simmer 30 minutes.
Add remaining ingredients and simmer 10 minutes longer, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/59054/almond-caudle"},{"id":"59053","title":"Garlicky Parmesan Bread Dip","ingredients":"cheese, parmesan, hard
cream, whipped, cream topping, pressurized
cheese, parmesan, hard
onions, raw
sauce, worcestershire","directions":"Combine the cream cheese and cream in a medium bowl and add the parmesan cheese, onion and Worcestershire sauce and mix well - if your dip is too thick, add more cream until you get it to the consistency you like.
Cover and refrigerate, remove and let come to a soft consistency before serving.","url":"https://recipe.bluelayer.org/recipe/59053/garlicky-parmesan-bread-dip"},{"id":"59030","title":"Mimi's Anadama Bread (Bread Machine)","ingredients":"water, bottled, generic
molasses
butter, without salt
salt, table
cornmeal, degermed, unenriched, yellow
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
butter, without salt
salt, table
cornmeal, degermed, unenriched, yellow
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in your bread machine according to directions.
Basic cycle; light crust; loaf size.
Check it while it is kneading to make sure it is the right consistency; if it is dry add a few drops of water slowly till it is right and if too wet, add a tad of flour slowly.
Cool on rack.","url":"https://recipe.bluelayer.org/recipe/59030/mimis-anadama-bread-bread-machine"},{"id":"59028","title":"Indian Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Melt the butter in a frying pan on stove top.
Mix the flour, salt, milk, and water.
Let dough mixture rest for 2 hours.
Make 6 balls from dough.
Roll out the 6 balls.
Brush with some of melted butter.
Fry the dough in the rest of the melted butter with stove top set on medium.","url":"https://recipe.bluelayer.org/recipe/59028/indian-flat-bread"},{"id":"59014","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"MIx all ingredients and split mixture in half.
Make two long ropes about an 1 1/2\" wide and slice through dough.
Size of slices up to you.
Place on Cookie sheet.
Poke with fork twice.
Bake at 300 for 20-25 minutes.
Allow to cool and you're ready to eat them!","url":"https://recipe.bluelayer.org/recipe/59014/shortbread-cookies"},{"id":"59006","title":"Basic Rye Bread","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Cook on light cycle in your bread maker machine.","url":"https://recipe.bluelayer.org/recipe/59006/basic-rye-bread"},{"id":"58984","title":"Caraway Rye Bread Recipe (Bread Machine)","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients in the order which is directed for your bread machine.
Select the light crust setting and start the machine.
Once the cycle ends, take the bread out of the pan and place it on a cake rack.
Allow to cool 1 hour before slicing.
Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/58984/caraway-rye-bread-recipe-bread-machine"},{"id":"58981","title":"Tender Chocolate Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
butter, without salt
vanilla extract","directions":"Adjust two racks to divide oven into thirds, preheat to 300 degrees.
You can prepare this dough in a mixer or food processor (or by hand).
Food Processor Method, using steel blade:.
Place dry ingredients in processor bowl.
Cut cold butter into 1/2 slices and drop into bowl.
Add the vanilla.
Cover and pulse just until all ingredients hold together.
Electric Mixer Method (take butter out of fridge 20-30 minutes before mixing):.
Cream butter in large mixer bowl.
Add salt, sugar and vanilla and mix.
Using low speed, add cocoa and flour.
Make sure to scrape down the sides and beat only until the dough holds together.
Turn out dough onto floured surface.
Knead it briefly, if necessary, until it's very smooth.
Roll it into a ball and flatten it a bit.
Roll to an even 1/2\" thickness.
Use a 1 1/2\" round or square floured cookie cutter for a yield of 35-40 cookies.
Reroll scraps of dough, if any, and cut more cookies.
Place cut cookes 1\" apart on ungreased cookie sheet.
Prick each cookie in three rows (I line the rows up evenly)with a dinner fork.
Fork should go all the way through to the cookie sheet for each row.
Pop the sheet in the fridge for a few minutes if your fork sticks too much or if the cookies are losing shape when you prick them.
Bake 25-30 minutes or until firm to touch, rotating baking sheets top to bottom and front to back once.
Be careful - since they're so dark in color it is easy for them to burn without much notice.
If you use only one sheet, place on higher rack and reduce baking time.
Place on rack to cool.","url":"https://recipe.bluelayer.org/recipe/58981/tender-chocolate-shortbread"},{"id":"58971","title":"Hawaiian Bread , Abm","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
butter, without salt
wheat flours, bread, unenriched
salt, table
sugars, brown
carrots, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pineapple, raw, all varieties
nuts, macadamia nuts, raw
leavening agents, yeast, baker's, active dry
spices, cinnamon, ground","directions":"Drain the pineapple well.
May use milk or water for pineapple juice if desired.
Put all ingredients into pan in order recommended for your machine.
Select light crust, sweet bread.","url":"https://recipe.bluelayer.org/recipe/58971/hawaiian-bread-abm"},{"id":"58969","title":"Boston Brown Bread(Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, brown
molasses
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Measure ingredients into the baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/58969/boston-brown-bread-bread-machine"},{"id":"58959","title":"Short'nin' Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Preheat oven to 350F.
Mix flour and sugar; work in butter.
Place on a floured board and pat to 1/2 inch thickness.
Cut into desired shapes, place on baking pan and bake for approximately 20 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/58959/shortnin-bread"},{"id":"58955","title":"Crusty, Rustic, No Knead Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a large glass bowl whisk together the flour, salt and yeast.
Stir in the water with a wooden spoon until a shaggy looking ball forms.
Cover tightly with plastic wrap and let rise for 12-18 hours.
Alternatively, you can place the bowl in the oven with only the light turned on.
The dough should rise in about 6 to 8 hours like this.
When ready to bake the bread, preheat your oven to 450 degrees F with a rack in the middle position.
Turn the dough out onto a well floured counter.
Add additional flour to the top of the dough and quickly form into a ball.
Cover loosely with plastic wrap and let rest for 30 minutes.
While the dough is resting, place a large Dutch oven, with the lid on, into the pre-heated oven to warm for 30 minutes.
You can also use any large, lidded cast iron or Pyrex dish, so long as it can handle 450 degrees F.
After rising, place the dough ball into the heated Dutch oven, put the lid on, and bake for 30 minutes.
Remove the lid and return to the oven for an additional 15 minutes, until the loaf is golden brown, sounds hollow when knocked on, and an instant-read thermometer registers between 190 degrees F and 200 degrees F.
Let cool on a wire rack before cutting.
Recipe adapted from Jim Laheyhis recipe was featured in The New York Times Minimalist column.","url":"https://recipe.bluelayer.org/recipe/58955/crusty-rustic-no-knead-bread"},{"id":"58954","title":"Hazelnut Cinnamon Rolls","ingredients":"butter, without salt
nuts, hazelnuts or filberts
sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
wheat flours, bread, unenriched
sugars, powdered
il villaggio, mascarpone cheese,
milk, buttermilk, fluid, cultured, lowfat","directions":"Brush 1 tablespoon of melted butter over the bottom and sides of an 8\" x 8\" baking dish.
Mix the nuts, sugars, cinnamon and cloves in a small bowl.
Roll out the thawed dough on a lightly floured surface to a 12\" x 9\" rectangle.
Brush 1 tablespoon of butter over the dough.
Sprinkle the nut mixture over the dough, leaving a 1/2\" border along the top and bottom sides.
Starting at 1 long side, roll up the dough jelly roll-style, forming a log.
Pinch the seam to seal.
Cut the log into 9 equal pieces.
Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly.
Cover the dish with plastic wrap.
Let the rolls rise in a warm, draft-free area until doubled in size, about 45 minutes.
Position the centre rack of the oven and preheat to 325 degrees F.
Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes.
Meanwhile, whisk the icing sugar, mascarpone chesse and buttermilk in a medium bowl until smooth and creamy.
Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over the top.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/58954/hazelnut-cinnamon-rolls"},{"id":"58925","title":"Italian Breaded Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, pepper, black
spices, onion powder
spices, oregano, dried","directions":"Heat skillet/pan on medium heat.
Place half of olive oil in one shallow bowl and breadcrumbs and spices in a separate shallow bowl.
Place other half of oil in pan
Dip chicken pieces one by one oil, fully coating and allowing excess to drip off.
Place directly from oil into breadcrumbs.
I place one in the bowl, flip and coat the other side and then flip each side again to make sure there is a good coating on the chicken.
Place each piece in oil as they are coated.
Cover and cook approximately 4 minutes each side until both sides are browned and chicken is cooked through.
Enjoy!
You can also use this same recipe and bake in the oven on 375 for approximately 20 minutes.
Add 1/4 cup of grated Parmesan for another twist!","url":"https://recipe.bluelayer.org/recipe/58925/italian-breaded-chicken"},{"id":"58900","title":"Tony's French Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table","directions":"Take 1/2 the flour and the other dry ingredients and add water.
Beat on 2nd speed of a stand mixer for 4 minutes.
Gradually add more flour until dough forms a ball and is not sticking to the bottom.
Knead for 5 minutes then remove from the bowl.
Let rest 5 minutes then split in two.
Let rest again then form into french bread or baguettes.
Let proof on a sheetpan not covered for approximently 20 minutes then bake in a hot oven with water for approximently 20 minutes.
The oven temp should be around 450 deg F.","url":"https://recipe.bluelayer.org/recipe/58900/tonys-french-bread"},{"id":"58898","title":"Rye & Spelt Grain Bread (Getreidebrot)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
oat bran, raw
salt, table
seeds, flaxseed
oats","directions":"Mix the sugar & dried yeast together in a large bowl.
Add the tepid water & let brew for 15 minutes.
Mix the milk & molasses together.
Heat a small frying pan on medium & gently heat the linseeds & oatmeal.
Take off the heat once warmed through.
Add the milk & molasses to the yeast mixture & stir gently.
Put the flours in a bowl, along with the oatbran & salt.
Add the milk & yeast mixture, and stir.
The resulting mixture will be sticky.
Turn out onto a lightly floured bench & knead.
You may need to add a little bit more rye flour, but don't add too much as the bread will be too dry.
The dough will still feel a bit tacky.
Knead for 5 minutes.
Gradually add the linseed & oatmeal mixture, kneading all the time.
Total kneading time is about 10 minutes.
Cover the dough & let prove for about 1 hour, or until doubled in size.
Pre heat the oven to 190 degrees Celscius.
I also put my pizza stone in then as well.
Knock down gently & shape into two loaves.
Put each loaf on a sheet of baking paper, cover & let prove until doubled, about 1 hour.
Spelt tends to rise quickly.
Gently move the loaves onto the pizza stone & cook for about 40 minutes, or until the loaf sounds kind of hollow when tapped.
You may have to cook them one at a time, it depends how big your loaves turn out.
The bread will be dense and quite chewy, and is great served with cream cheese, cottage cheese or just toasted.","url":"https://recipe.bluelayer.org/recipe/58898/rye-spelt-grain-bread-getreidebrot"},{"id":"58896","title":"Amish Bread","ingredients":"wheat flours, bread, unenriched
oil, canola
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select White Bread cycle; press Start.
When the dough has raised once and second cycle of kneading begins, turn machine off.
Reset by pressing Start once again.
This gives the dough two full raising cycles before the final raising cycle prior to baking.","url":"https://recipe.bluelayer.org/recipe/58896/amish-bread"},{"id":"58890","title":"Cinnamon Bread II","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Place ingredients in order suggested by your manufacturer.
Select the sweet bread and light crust settings.
Add raisins when indicated by your manufacturer.","url":"https://recipe.bluelayer.org/recipe/58890/cinnamon-bread-ii"},{"id":"58867","title":"Blueberry English Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425F Grease a baking tray or line the baking tray with parchment paper.
Mix the flour, sugar, baking powder, baking soda and salt together.
Cut in the butter until the mixture resembles fine breadcrumbs.
Stir in the blueberries.
Add the milk and mix to make a smooth dough (you may not need all of the milk).
Knead lightly for ten seconds on a lightly floured surface.
Roll to about 3/4\" thick and either cut into individual scones or cut into wedges.
Bake for approximately 8-12 minutes.","url":"https://recipe.bluelayer.org/recipe/58867/blueberry-english-scones"},{"id":"58850","title":"Peg McGeouch's Scottish Shortbread","ingredients":"butter, without salt
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and all sugar.
Add flour gradually, mixing with a hand-held mixer.
You may need to add a small amount of water to make a smooth dough.
Knead until smooth and not sticky, adding a bit more flour if required.
Roll out to 1/2 inch thick and cut cookies as desired.
Prick each cookie several times with a fork.
Bake at 300F for 20-25 minutes, until they just start taking on some color.","url":"https://recipe.bluelayer.org/recipe/58850/peg-mcgeouchs-scottish-shortbread"},{"id":"58839","title":"Carrot Pineapple Yeast Bread (Bread Machine)","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
carrots, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
salt, table
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in breadmaker in order recommended by manufacturer.
Set on medium crust setting, or white bread setting.
When done, remove from pan and cool on wire rack 30 minutes.
Slice and serve with butter and jam.","url":"https://recipe.bluelayer.org/recipe/58839/carrot-pineapple-yeast-bread-bread-machine"},{"id":"58821","title":"Carrot Pineapple Bread (Bread Machine)","ingredients":"carrots, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle; press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/58821/carrot-pineapple-bread-bread-machine"},{"id":"58806","title":"Cranberry Almond \"Raincoast\" Crisps","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
honey
cranberries, dried, sweetened
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, flaxseed","directions":"Preheat oven to 350 F.
Place dried cranberries in a small glass bowl with 1 2 TB orange juice and heat in the microwave for 30 seconds.
Drain before using.
Measure all fruits, nuts and seeds into medium bowl, set aside.
In a large bowl, stir together the flour, baking soda and salt.
Add the buttermilk, brown sugar and honey to flour mixture and stir a few strokes.
Add the drained cranberries, almonds, pumpkin seeds, sesame seeds, and flax seed meal and stir just until blended.
Pour the batter into two 8x4 loaf pans that have been sprayed with nonstick spray.
Bake for about 35 minutes, until golden and springy to the touch.
Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin.
You can leave it until the next day or chill in the refrigerator.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Heat the oven heat to 300 F and bake them for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and deep golden.
Place on racks; if still flexible, return to oven for another 10 minutes.
Try not to eat them all at once.","url":"https://recipe.bluelayer.org/recipe/58806/cranberry-almond-raincoast-crisps"},{"id":"58782","title":"Quick-Rise No-Knead Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
molasses
salt, table
water, bottled, generic","directions":"In a bowl dissolve honey and molasses in warm water.
Sprinkle on yeast and stir gently.
Leave in a warm place until warm and frothy.
(10-15 mins).
In another bowl, combine flour and salt.
Pour yeast mix and mix well, the mix should be fairly wet but not too sloppy.
Oil two loaf tins and warm slightly.
Half fill with dough.
Leave in a warm place to rise to almost the top of the tin (don't let it rise up over the top or it will make the bread difficult to get out once cooked).Bake in a hot oven 425 degrees fahrenheit for 10 minutes, then reduce heat to 390 degrees fahrenheit and cook for 35 minutes more.","url":"https://recipe.bluelayer.org/recipe/58782/quick-rise-no-knead-bread"},{"id":"58779","title":"Molasses Bread","ingredients":"oats
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Place the oats in a mixing bowl and pour the boiling water over.
Let the oats soak for 30 minutes.
Dissolve the yeast in the lukewarm water.
Add the molasses, butter and salt to the oats, then mix in the yeast.
Add the flour, 2-3 cups at a time until the dough is no longer sticky.
Knead for 10 minutes.
Place in a well-oiled bowl, cover with a kitchen towel and place in a draft free place for about an hour to rise.
I like to put the bowl inside the microwave, with the microwave off, of course.
Allow the dough to double.
How do you know when it has doubled?
Gently press two fingertips into the dough and if the indentations remain, without shrinking, then the dough is done.
When the dough is doubled, punch it down.
Literally.
Use your fist to push the extra air out.
Divide the dough in half, and form two loaves.
Place each loaf into a large loaf pan and allow the dough to rise again.
Preheat the oven to 350F, and bake for 35-45 minutes.
When done, it should sound hollow if you tap on the bottom of the loaf.
Let the bread cool for a few minutes before slicing.
Enjoy with your favorite topping.
I like honey butter.","url":"https://recipe.bluelayer.org/recipe/58779/molasses-bread"},{"id":"58771","title":"Lahvosh/Lavosh Armenian Cracker Bread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
seeds, sesame seeds, whole, dried","directions":"In a large bowl dissolve yeast in the warm water and then add sugar.
Next add the flour, the butter and salt.
Knead the dough until it is very smooth.
Cover and let stand in a warm place for 4 hours.
Divide the dough into balls the size of two hands cupped together.
On a floured board, roll out the balls until they are the size of a 14\" pizza pan.
Place the dough in the pan and poke the dough in several places with a fork.
Sprinkle the tops with sesame seeds, pressing them in so that they don't fall off and bake on the bottom shelf of a 400 degree oven for 5 - 6.minutes.
After the 5-6 minutes are up move the pan up to the middle shelf of the oven until lightly browned.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/58771/lahvosh-lavosh-armenian-cracker-bread"},{"id":"58767","title":"Maple Oat Loaf (Bread Machine)","ingredients":"water, bottled, generic
salt, table
syrup, maple, canadian
sugars, brown
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
oats
milk, buttermilk, fluid, cultured, lowfat
oat bran, raw
spices, ginger, ground
wheat flours, bread, unenriched","directions":"Measure all ingredients except dates into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/58767/maple-oat-loaf-bread-machine"},{"id":"58760","title":"Shelia's Boston Brown Bread","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
molasses","directions":"This bread is made in One Pound Coffee Cans and the recipe makes 4.
Preheat oven to 350.
Combine all dry ingreants and add the wet, mix by hand.
Pour the batter into 4 greased and floured 1 pound coffee cans.
Bake for 60 minutes.
Remove from oven, give each can a shake and cool for 20 minutes.
Shake cans every 5-10 minutes during cooling.
When you shake the bread out of the can let it stand on end to dry.
the bread will be sticky until completely cool, do not try to cut until cool.","url":"https://recipe.bluelayer.org/recipe/58760/shelias-boston-brown-bread"},{"id":"58756","title":"Hand-kneaded Milk Pullman Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Add all the ingredients except for the butter, salt and half of the flour in a bowl, and mix it well with a wooden spatula very well until it has the consistency of taro root.
Do this for about 5 minutes before proceeding.
After kneading the dough for about 5 minutes with a spatula, add the rest of the flour, the salt, and the butter and mix them in.
When the dough is no longer floury, take it out onto a work surface and knead until it comes together into a smooth ball.
Leave to rise (1st rising) for about 30 minutes, covered.
Here it is after the 1st rising.
Looks great!
Deflate the dough and divide into two.
Leave to rest for several minutes, covered so that it doesn't dry out.
Here's how I normally fold it.
Lightly butter a square bread pan, and put in the dough.
Leave for the 2nd rising (about 30 minutes plus).
This is how it looks after the 2nd rising.
Preheat the oven to 180C, and bake for 30 minutes.
Finish by baking for 10 minutes at 200C (cover the top with aluminium foil to prevent it from burning).
It's done!
Rap the sides and bottom of the bread pan with oven mitt covered hands to release excess steam, and take the loaf out of the pan.
Let the bread cool down, then store in a plastic bag.
Another way to form the loaf.
Divide the dough into thirds...
Place them into the pan and let rest for the second rising.
Baked!
Here's what it looks like from the side.","url":"https://recipe.bluelayer.org/recipe/58756/hand-kneaded-milk-pullman-loaf"},{"id":"58754","title":"Multi-grain Irish Soda Bread","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
vinegar, cider
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Use organic ingredients whenever possible.
Preheat your oven to 425 F.
Put the rice milk in a large bowl.
Stir the multi-grain cereal into the rice milk.
Stir the apple cider vinegar into the rice milk, drizzle the melted butter over top and set aside for 20 minutes.
In another large bowl whisk together the flours, baking soda and salt.
Pour the wet ingredients into the dry ones and stir,
Lightly flour a work surface and remove the dough from the bowl.
Knead the dough once or twice just to form a nice ball.
The dough will be sticky.
Grease a 7 pot or baking dish (a larger pot will make a flatter bread).
Put the dough in the pot.
Cut a cross in the top of the dough.
Cover the pot and bake for 30 minutes.
Remove the top of the pot and lower the oven temp to 350 F. Bake for another 15-20 minutes until nice and brown.
When done, the bread should sound hollow when tapped.
Remove pot from oven.
Let the bread cool in the pan for 10 minutes before removing it.
Then let the bread cool for an hour before cutting it.","url":"https://recipe.bluelayer.org/recipe/58754/multi-grain-irish-soda-bread"},{"id":"52026","title":"Bread Machine Garlic Bread","ingredients":"water, bottled, generic
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
spices, parsley, dried
spices, garlic powder
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select Basic Bread cycle; press Start.","url":"https://recipe.bluelayer.org/recipe/52026/bread-machine-garlic-bread"},{"id":"16079","title":"Ruby Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot","directions":"Preheat the oven to 425~.
Measure the sifted flour, baking powder, sugar and salt and mix with a fork in a large mixing bowl.
Cut in the shortening until the mixture looks like coarse bread crumbs.
Add milk and mix into flour with the fork-but only until the mixture forms a soft ball.
Place the ball of dough on a lightly floured surface and knead it 12 times.
Rub some flour on a rolling pin and roll out the dough until it's about 1/4 inch thick.
With a large biscuit cutter cut circles, very close together, in the dough.
Use a straight downward motion and don't twist thecutter.
With the spatula lift half the circles, one at a time, onto the cookie sheet.
Arrange about 1inch apart.
With a small biscuit cutter (smaller than the one used to cut out the biscuits) cut a hole in the rest of the circles to make rings and lift out the centers with the spatula.
Set these little centers aside.
With the spatula place the rings on top of the large circles on the cookie sheet.
Put a teaspoonful of jam or jelly in the middle of each ring.
Bake the biscuits 12 to 15 minutes, or until puffed and slightly golden.
Take the cookie sheet from the oven.
Immediately lift the biscuits from the cookie sheet with the spatula.","url":"https://recipe.bluelayer.org/recipe/16079/ruby-tea-biscuits"},{"id":"58739","title":"Fast Fast Fast Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"Preheat the oven to 375.
Mix the flours, baking powder, and baking soda together.
Add the milk and stir just until combined.
On a surface coated with a lot of flour (coat your hands too), knead the bread for 2 minutes.
Put it on a cookie sheet sprayed with non-stick spray.
Flatten to about a 7 inch round.
Cut an X in the top with a knife.
Bake for 40 minutes or until it sounds hollow when you tap the bottom.","url":"https://recipe.bluelayer.org/recipe/58739/fast-fast-fast-soda-bread"},{"id":"58733","title":"Whole Wheat French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
Stir in salt, oil and half of flour.
Gradually add remaining flour, mixing well.
Knead 8-10 minutes or until smooth and elastic.
Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
Punch down and divide into 1-4 pieces, depending on the size loaves desired.
Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
Place on greased cookie sheet.
Slash top of dough with knife 3-5 times diagonally down each loaf.
Brush with water and let raise till double again (about 1 hour).
Bake at 375F for 30 minutes.
Use within one day or double wrap and freeze.","url":"https://recipe.bluelayer.org/recipe/58733/whole-wheat-french-bread"},{"id":"58732","title":"Steamed Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
molasses
raisins, seeded","directions":"You will need 2 empty cans such as the ones in which fruit or tomato sauce come.
Or you can use a mold.
To prepare them, grease and flour generously.
Combine dry ingredients in a medium bowl.
Add buttermilk and molasses while mixing on low.
Stir in raisins and mix only enough to distribute.
Pour into prepared cans or mold.
(Should be about 2/3 full).
Cover with foil and secure with string.
Place cans on a wire rack in the bottom of a large pot.
Pour boiling water into the pot to reach about half way up the cans but not enough to float them.
Put lid on pot and steam for 3 hours, checking water occasionally to make sure there is enough.
To remove breads from cans, the bottoms of the cans can be \"opened\" with a can opener and the breads can then be pushed out.
They come out more easily when the bread is still warm.","url":"https://recipe.bluelayer.org/recipe/58732/steamed-brown-bread"},{"id":"58730","title":"Eggless, Dairy-Free Cornbread","ingredients":"soymilk, original and vanilla, unfortified
vinegar, distilled
vinegar, distilled
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda","directions":"Preheat oven to 375.
Pour the soymilk mixture into the dry ingredients.
Mix quickly, and don't overmix.
Pour into the prepared pan.
Bake for 25-30 minutes.
Done when toothpick is inserted in center comes out clean.
Cool, then cut.","url":"https://recipe.bluelayer.org/recipe/58730/eggless-dairy-free-cornbread"},{"id":"58726","title":"Oven Roasted Breaded Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
soy sauce made from soy (tamari)
leavening agents, yeast, baker's, active dry
spices, curry powder
spices, coriander seed
spices, onion powder
spices, garlic powder
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
spices, onion powder
salt, table
spices, pepper, black","directions":"Cut the tofu into 1/2 inch thick slices, and place them in a wide, shallow mixing bowl.
Place all the ingredients for the marinade in a small mixing bowl, and whisk them together.
Pour the marinade over the tofu in the bowl, spooning it over each slice.
Turn the slices over so that all the sides are coated well with the marinade.
Cover the bowl and place it in the refrigerator.
Let the tofu marinate for several hours or overnight (up to two days), turning the slices over occasionally or spooning the marinade over them from time to time.
When you are ready to cook the tofu, place the ingredients for the coating mix in a shallow mixing bowl and stir well to combine the ingredients thoroughly.
Preheat the oven to 400F Mist a baking sheet with nonstick oil spray and set aside.
Remove each slice of tofu from the marinade, one at a time, and dredge it in the coating mix, covering it well all over.
Place each slice of tofu on the prepared baking sheets as soon as it is coated.
Mist the tops lightly with nonstick coating spray.
Bake the tofu until the bottoms are golden brown, about 15 minutes.
Turn the slices over using a metal spatula, and bake the other sides until they too are golden brown, about 15 minutes longer.
Transfer slices to a cooling rack.
Serve the slices warm or let them cool, wrap tightly and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/58726/oven-roasted-breaded-tofu"},{"id":"58677","title":"Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cloves, ground
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
syrup, maple, canadian
sugars, granulated
sugars, brown
water, bottled, generic","directions":"In a small bowl combine flour, ginger, baking powder, cloves (optional), cinnamon and nutmeg.
Set aside.
In small saucepan heat over low heat: butter, both sugars and syrup until butter is melted in with the rest of the ingredients.
Pour in a large bowl and let it cool for 10 minute.
Stir syrup mixture in with flour mixture with 1/4 of a cup of water.
Cover with plastic wrap and put it in the fridge for an hour.
Preheat oven to 350F.
Roll out dough to about 1/8-inch thick, using a cookie cutter.
Bake on baking paper sprayed with nonstick vegetable spray.
Decorate with sultanas etc.
Bake for 5-10 minutes.
EAT!","url":"https://recipe.bluelayer.org/recipe/58677/gingerbread"},{"id":"58671","title":"Square Bread Loaf (Bread Maker Dough)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in a bread maker, and start the \"dough\" course.
After 5 minutes of kneading, add the olive oil.
When the dough is made...
...divide into 3 portions, and roll each into balls.
Place the balls seam side down, cover with a tightly wrung out kitchen towel, and rest the dough for 15 minutes.
Carefully press the air out while rolling out the dough with a rolling pin.
If the dough is sticky, gently scrape it off the work surface with a dough scraper.
Fold both sides of flaps so that they overlap.
Gently press down the dough with your hands to flatten it a little bit.
Roll it up from the bottom.
Close the seam completely, and place it seam side down.
Form all 3 portions of dough in the same way.
Grease the bread pan, and put the dough in.
Let the dough rise at 35 ~ 40C until the pieces double in size .
I let them rise until the dough rose to 1cm to 1.5cm above the rim of the pan this time.
Preheat the oven to 230C.
Turn down the oven temperature from 230C to 200C, and bake the loaf in the oven for 10 minutes, then lower the temperature for 180C and bake for an additional 15 minutes.
If the dough is not cooking evenly, turn the pan.
When the bread is baked, drop the bread pan from a height of 30 cm onto a work surface to 'shock' it.
Immediately remove the bread from the pan to cool.
If your oven has a thermometer inside, it's useful.
Gas oven and electronic oven cook differently, so it's good to have a thermometer.
It's delicious to make sandwiches with this bread.","url":"https://recipe.bluelayer.org/recipe/58671/square-bread-loaf-bread-maker-dough"},{"id":"58667","title":"Condensed Milk Sweet Bread (Using a Bread Maker)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
salt, table
milk, canned, condensed, sweetened
water, bottled, generic
wheat flours, bread, unenriched","directions":"Add all the ingredients to your bread maker, set for the dough kneading course and turn it on!
Once finished, take it out and divide into 18 pieces.
The dough will be loose, so if you coat with flour while you work it'll make things a little easier.
Let sit for 10 minutes.
Cover with a damp cloth to keep them from drying out.
Press down from above to remove the air, then restore the round shape.
If the dough is still sticky at this point, coat with flour again.
Allow to rise at 40 C for 40 minutes.
Bake in the preheated oven at 180C for 10 to 15 minutes.
Once finished, place on a rack to cool, and they're complete.","url":"https://recipe.bluelayer.org/recipe/58667/condensed-milk-sweet-bread-using-a-bread-maker"},{"id":"58662","title":"The Best Apple Pie You Will Ever Eat!","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Lightly grease a 9 inch pie plate.
Sift the flours into a bowl and rub in the butter, using your fingertips, until mixture resembles fine breadcrumbs.
Stir in the sugar, then make a well in the center.
Add almost all the water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads.
Add more water if the dough is too dry.
Gather together and lift out onto a lightly floured surface.
Press into a ball and divide into two, making one half a little bigger.
Cover with plastic wrap and refrigerate for 20 minutes.
Preheat oven to 375 degrees F.
Meanwhile, cut and peel apples.
In a large bowl stir together the 3/4 cup sugar, the flour, cinnamon, and nutmeg.
Add apple slices and gently toss until coated.
Roll out the larger piece of pastry between two sheets of baking paper to line the base ans side of the pie plate.
Line the pie plat with the pastry.
Use a small sharp knife to trip excess pastry.
Transfer apple mixture to the pastry-lined pie plate.
Roll out the other pastry between the baking paper until large enough to cover the pie.
Note: If doing a lattice pattern, weave on top of pie.
Place on filling and seal.
Cup slits and crimp edge as desired.
If desired, sprinkle sugar on top of pie.
To prevent over-browning, cover edge of pie with foil.
Bake in 375 degrees F for 40 minutes.
Remove foil.
Bake in 20 minutes more until fruit is tender and filling is bubbly.
Note: If you used a lattice pattern, bake 30 minutes instead of 20 minutes.
After the 30 minutes, cover whole pie with foil and bake an additional 10 minutes or until fruit is tender and filling is bubbly.
Cool on wire rack.
If desired, serve with Vanilla Ice Cream.","url":"https://recipe.bluelayer.org/recipe/58662/the-best-apple-pie-you-will-ever-eat"},{"id":"58654","title":"Golden Butternut Squash Soup","ingredients":"squash, winter, butternut, raw
apples, raw, with skin
onions, raw
delallo, italian seasoned breadcrumbs,
soup, chicken broth or bouillon, dry
salt, table
spices, rosemary, dried
spices, oregano, dried
spices, pepper, black
cream, fluid, heavy whipping","directions":"In a large stockpot mix together the squash, apples, onions, breadcrumbs, stock, salt, rosemary, oregano and pepper.
Bring to a boil, reduce heat and simmer for 90 minutes, stirring often.
Puree until smooth in a food processor or hand held blender.
If using a food processor return to pan and whisk in cream.
Adjust seasonings and reheat or chill and serve cold.","url":"https://recipe.bluelayer.org/recipe/58654/golden-butternut-squash-soup"},{"id":"58649","title":"My Favorite Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
grapes, red or green (european type, such as thompson seedless), raw
nuts, almonds
salad dressing, mayonnaise, regular
yogurt, vanilla, non-fat
mustard, prepared, yellow
honey
spices, garlic powder
salt, table","directions":"In a large bowl, mix together shredded chicken, celery, grapes and almonds.
In a small bowl, mix together mayo, Greek yogurt, mustard, honey and garlic powder; add salt and pepper to taste.
Pour dressing over chicken mixture and toss until thoroughly mixed.
Chill in refrigerator and serve cold with bread, rolls, crackers, on a salad or all by itself.","url":"https://recipe.bluelayer.org/recipe/58649/my-favorite-chicken-salad"},{"id":"58623","title":"Smokey Bones Honey Pecan Butter","ingredients":"nuts, pecans
butter, without salt
honey","directions":"Preheat oven to 350F
Place pecan halves on a cooking tray and cook until toasted, approximately five to eight minutes.
Remove from oven and let cool to room temperature.
Chop cooled pecans.
Place pecans and butter in a mixer and blend for three to five minutes using a spatula to scrape the sides of the bowl, as needed.
Blend on low speed adding honey and continue until all ingredients are well mixed.
Place in serving dish or bowl and refrigerate until ready for use.
Serve with warm cornbread.","url":"https://recipe.bluelayer.org/recipe/58623/smokey-bones-honey-pecan-butter"},{"id":"58615","title":"Carrot and Beef Soup","ingredients":"beef, grass-fed, ground, raw
onions, raw
carrots, raw
water, bottled, generic
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"In a large pot, brown beef and onions over medium/high heat for approximately 5-10 minutes, till meat is no longer pink.
Add water, carrots and seasonings.
Cover and simmer for one hour.
To make the sauce, combine margarine or butter and milk with flour slowly.
Add salt and pepper.
Mix the sauce and soup together.
Garnish with grated parmesan.
Serve with French bread.
Yum!","url":"https://recipe.bluelayer.org/recipe/58615/carrot-and-beef-soup"},{"id":"58612","title":"Auntie Mae's Irish Bread","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
sugars, granulated
spices, caraway seed
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease an 8-inch round glass baking dish.
Mix flour, milk, raisins, sugar, caraway seeds, vegetable oil, baking powder, baking soda, and salt together in a bowl until dough is not wet enough to pour and not dry enough to handle.
Add more milk if dough is too dry.
Transfer dough to the baking dish.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.","url":"https://recipe.bluelayer.org/recipe/58612/auntie-maes-irish-bread"},{"id":"58608","title":"Maori Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Combine yeast, water and sugar in a large mixing bowl.
Add all the flour at once.
Mix well.
Knead a few minutes until smooth and elastic.
Grease a deep pot with a lid.
Place dough in pot and cover.
Let rise for 1 hour, or until doubled in size.
Preheat oven to 350F.
Bake, covered, for 45 minutes.
Remove lid and bake an additional 15 minutes.
Remove from oven and take bread out of pot.
Serve hot with honey-citrus butter.","url":"https://recipe.bluelayer.org/recipe/58608/maori-bread"},{"id":"58602","title":"Whole Wheat Bread With Ginger & Cashews for ABM","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
salt, table
molasses
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
water, bottled, generic
oil, corn, peanut, and olive","directions":"Add all ingredients except the nuts in the order suggested by your bread machine manual.
Process on the bread cycle recommended by the manual.
At the beeper (or at the end of the first kneading in the Panasonic, Sanyo, and National brands), add the nuts.","url":"https://recipe.bluelayer.org/recipe/58602/whole-wheat-bread-with-ginger-cashews-for-abm"},{"id":"58601","title":"Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.
Add the yeast to the water and then the salt, mix well.
Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.
Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to cover my dough!
(That is NOT used as a shower cap anymore, I hasten to add!
).
Allow to prove for 2 hours, or until doubled in size.
The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there.
Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin.
Allow to prove and rise for a further 20 to 30 minutes.
Slash the surface with a sharp serrated knife if you wish, see photos.
You can add a glaze or special finish at this point.
Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside.
(If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.
).
Remove the bread when baked and cool on a cooling rack.
Serve warm with butter, cheese, jam, hams and cold cuts, or slice when cool for sandwiches.
Also wonderful when toasted the next day.
Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed this will keep for 2 weeks, but I find it has all gone by 7 to 10 days!
This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.","url":"https://recipe.bluelayer.org/recipe/58601/our-daily-bread-in-a-crock-weekly-make-and-bake-rustic-bread"},{"id":"58590","title":"Pain de Campagne With Walnuts and Cranberries: 5 minutes in a Bread Maker","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
nuts, walnuts, english
cranberries, dried, sweetened
water, bottled, generic","directions":"Put all ingredients in the bread maker and let it knead for 5 minutes.
Take out the dough, and place it on a flour-dusted work surface.
Shape it into a ball.
Wrap the dough with plastic film and let it rise for 50 minutes.
Poke with a flour-dusted finger and make a hole.
If the hole disappear, the dough has risen enough.
If the hole fills back in the dough needs more time to rise.
Punch the dough down with your palm to deflate it.
Shape the dough into a ball a gain and place in a floured banneton or bread-rising basket.
If you don't have a banneton, a 20cm diameter bowl is fine too.
Cover with plastic film, and let the dough rise for 50 minutes.
Preheat the oven with a baking tray inside to 250C in the meantime.
When the dough has finished rising (it should rise to the edge of the basket), invert it onto a sheet of kitchen parchment paper.
Slash a cross on top of the loaf with a razorblade or similar.
Take out the very hot baking tray from the preheated oven (and close the oven door immediately).
Place the dough on the baking tray with the kitchen parchment paper.
Spray water in the oven and put the baking tray back to the oven.
Set the temperature on the preheated oven to 210 C, and bake for 30 minutes.
If you change the filling to chocolate, you'll have chocolate pain de campagne.","url":"https://recipe.bluelayer.org/recipe/58590/pain-de-campagne-with-walnuts-and-cranberries-5-minutes-in-a-bread-maker"},{"id":"58586","title":"Sour Cherry Crumble","ingredients":"cherries, sweet, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spices, ginger, ground
spices, cinnamon, ground","directions":"Pre-heat oven to 350*F.
Toss cherries with granulated sugar and place in an ovenproof dish.
Combine flour, ginger, cinnamon and Demerara sugar.
Using your fingertips (or the food-processor) rub butter into flour mixture until the mixture resembles coarse breadcrumbs.
Sprinkle mixture over fruit.
Bake at 350*F for 35-40 minutes or until golden.
Serve hot or cold with cream or custard.","url":"https://recipe.bluelayer.org/recipe/58586/sour-cherry-crumble"},{"id":"58549","title":"Hemp Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
seeds, hemp seed, hulled
spices, caraway seed","directions":"In a bread machine, on dough mixing cycle, mix the first 6 ingredients.
At the beep, add the hemp seed and caraway seed.
At the end of the cycle, dump the dough on a floured surface and roll into a log so that it can fit into your loaf pan.
Place the dough in the loaf pan, spray oil on top, cover, and let rise for about an hour.
Bake at 325F for about an hour.
Let cool before slicing.","url":"https://recipe.bluelayer.org/recipe/58549/hemp-bread"},{"id":"58547","title":"Hearty Oat and Walnut Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oats
sugars, brown
salt, table
nuts, walnuts, english
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/58547/hearty-oat-and-walnut-bread"},{"id":"58545","title":"One Bowl To Wash Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Place water in bowl; sprinkle in yeast.
Add sugar, salt, dry milk and oil.
Mix in whole wheat flour
Add white flour, stir for 30 seconds.
Add more flour to form a sicky, stiff dough that leaves sides of bowl.
Knead for 10 minutes or until dough blisters.
Grease bowl with oil.
Return dough, making sure top is oiled.
Cover with towel and let rise 1 1/2 hours.
Punch down.
Divide dough in half and form into 2 loaves.
Place in greased loaf pan.
Cover and let rise until dough is double in size, about 40-60 minutes.
Bake in preheated 350 degrees oven 20-25 minutes or until well browned.
Loaf of bread should sound hollow when tapped.
Remove from oven and let cool 5 minutes; loosen sides with a knife and turn onto a rack to cool.","url":"https://recipe.bluelayer.org/recipe/58545/one-bowl-to-wash-whole-wheat-bread"},{"id":"58527","title":"Basil Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, basil, dried
alcoholic beverage, beer, regular, all","directions":"Preheat the oven to 350F (180C).
In a large bowl, mix the flour and sugar.
Stir in the basil, then the beer.
Mix until thoroughly blended, then pour into a well greased 9x5x3 inches loaf pan.
Bake until a straw inserted in the center comes out clean, about 50 minutes.
Turn the bread out of the pan and cool on a rack.
Slice the bread thinly.","url":"https://recipe.bluelayer.org/recipe/58527/basil-beer-bread"},{"id":"58517","title":"Apple Oatmeal Bread Abm Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oats
spices, cinnamon, ground
honey
salt, table
oil, corn, peanut, and olive
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apples, raw, with skin","directions":"All ingredients should be at room temp before starting.
Add in all ingredients except diced apples in order listed.
Select white bread or possibly sweet bread.
Press start.
Add in the apples toward the end of the final kneading when the beep sounds.","url":"https://recipe.bluelayer.org/recipe/58517/apple-oatmeal-bread-abm-recipe"},{"id":"58498","title":"Pan Doughnuts","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
sugars, powdered
cream, whipped, cream topping, pressurized
sugars, granulated","directions":"Place first 6 ingredients inside the bread pan.
Add water.
Close cover and place dry yeast into the yeast holder.
Divide the dough into 12 equal portions.
Roll each portion into a ball.
Place on a lightly floured surface.
Cover with a plastic wrap and rest for 20 minutes.
Shape each ball as desired, in a ring, twisted, or in an oval shape.
Place on a greased baking pan.
Proof at 90 deg.
for 30 minutes or until nearly doubled.
Deep fry the doughnuts in 360 deg.
oil until golden brown.
Let cool.
Garnish with your choice of toppings.
If desired, cut a hole on one end of doughnut and fill with jelly or your favorite filling.","url":"https://recipe.bluelayer.org/recipe/58498/pan-doughnuts"},{"id":"58497","title":"Roasted Tomatoes for Bruschetta","ingredients":"oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
sugars, granulated
salt, table","directions":"Preheat oven to 250 degrees.
Pour 1/2 the oil into glass or ceramic baking dish.
Arrange tomatoes in dish, cut side up.
Drizzle with remaining oil.
Sprinkle with sugar, and salt.
Bake 2 hours.
Turn tomatoes over and bake two more hours.
Let stand at room temperature for 2 hours.
Rough chop the tomatoes, place in a pretty serving dish and drizzle with the dressing.
Serve with toasted bread to friends.
.","url":"https://recipe.bluelayer.org/recipe/58497/roasted-tomatoes-for-bruschetta"},{"id":"58491","title":"90 Minute Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix water and yeast until yeast is dissolved.
Add other ingredients.
Stir in 11-12 cups flour - any combination of wheat or wheat/white you desire.
Knead for 10 minutes.
Extra flour may be needed so the dough isn't sticky.
Divide dough into 4 sections.
Cover and let rest for 15 minutes.
Knead and shape into 4 loaves.
Put in greased pans.
Bake at 400 degrees for 30 minutes.
Less time for rolls.","url":"https://recipe.bluelayer.org/recipe/58491/90-minute-bread"},{"id":"58484","title":"Honey Whole Wheat Bread","ingredients":"water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Add ingredients according to the manufacturer's directions to your bread machine.
Use the wheat bread cycle and light color setting.","url":"https://recipe.bluelayer.org/recipe/58484/honey-whole-wheat-bread"},{"id":"58482","title":"Vegan Dutch Bread","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
molasses
syrup, maple, canadian","directions":"Preheat oven to 300F.
Line 2 loaf pans with parchment paper.
Stir together all of the ingredients.
Divide batter between pans.
Cover tightly with tin foil.
Bake 1 1/2 hours, if it is uncooked still, bake an additional five minutes uncovered.","url":"https://recipe.bluelayer.org/recipe/58482/vegan-dutch-bread"},{"id":"58472","title":"Crispy Chicken Strips","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
potatoes, raw, skin
bread crumbs, dry, grated, plain
egg substitute, powder
oil, olive, salad or cooking","directions":"Flatten chicken to 1/2-inch.
thickness; cut into 1-inch strips.
In a shallow bowl, combine the potato flakes and bread crumbs.
Place egg substitute in another shallow bowl.
Dip chicken in egg substitute.
then in potato mixture.
In a large skillet, cook chicken in oil for 4-5 minutes or until chicken is golden brown and crispy and juices run clear.","url":"https://recipe.bluelayer.org/recipe/58472/crispy-chicken-strips"},{"id":"58469","title":"Homemade Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, mix the yeast with the warm water and stir in sugar until dissolved.
Add the salt and the flour, one cup at a time.
Knead bread for about 5-10 minutes.
Place bread in a large bowl sprayed with olive oil spray and turn to coat.
Cover with a damp cloth and place in(inactive/not hot) oven to rise for one hour, or until dough has doubled in size.
(If the kids really can't wait, 45 minutes works too!
).
Punch down the bread and let the kids shape it, or put it into two loaf pans.
I recommend brushing with an egg mixed with a tablespoon of water because it makes the bread taste better and makes it golden and crispy on the outside.
Let the dough rise for another half hour (you can skimp on this to 20 minutes again if you have to!).
Preheat the oven to 400 degrees and bake for 25 minutes.
Serve with margarine mixed with honey (about 2-3 tablespoons, to taste) and brown sugar (ditto, but packed).
To store this bread, wrap very tightly in several layers of foil, or put in a large Ziploc bag and seal.
But, it's best warm and served the same day -- however putting chunks in the microwave for 10 seconds if it's a day old helps, too.
(Forgive me for my run-on sentences -- I am educated!
).
P.S.
Even for a health nut like I usually am, using whole-wheat flour exclusively in this recipe gives it a bad reputation.","url":"https://recipe.bluelayer.org/recipe/58469/homemade-bread"},{"id":"58449","title":"Eat Sum More (Shortbread Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
salt, table","directions":"Mix all the ingredients together and roll (should look like a long sausage).
Cut into circles and place on a baking sheet.
Preheat the oven to 350F and bake for about 10 minutes.
If not totally baked, bake for another 10 minutes.","url":"https://recipe.bluelayer.org/recipe/58449/eat-sum-more-shortbread-cookies"},{"id":"58447","title":"Apple Cinnamon Raisin Pitas (Bread Machine)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
honey
spices, cinnamon, ground
apples, raw, with skin
raisins, seeded","directions":"Place ingredients except apples and raisins in bread machine in order that your machine specifies.
Set to \"dough\" setting and allow to complete cycle, adding the apples and raisins when your machine alerts you to add nuts/fruit.
I actually have found that kneading these in by hand is actually easier, as they're a bit finicky to get worked through the dough.
Separate into 10 balls.
Press each ball into a 4\" round with your hands - you'll likely need to stuff some raisins and apples back in - it's worth it.
Place on nonstick cookie sheets and allow to rise for 30 minutes.
Preheat oven to 500.
Flip rounds, then place in oven for 5 minutes, flip again; turn oven down to 350 and bake for 15-20 minutes longer, until cooked through.
Remove from pan onto clean towel and cover while cooling.","url":"https://recipe.bluelayer.org/recipe/58447/apple-cinnamon-raisin-pitas-bread-machine"},{"id":"58445","title":"Kvas or Kvass (Fermented Rye Beverage)","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
raisins, seeded","directions":"Preheat oven to 200 degrees F and spread bread cubes on a baking sheet; bake until the bread is fairly dried out, about 1 hour.
In a large pot, bring 3 quarts of water to a boil, remove from heat, and stir in bread; cover with a clean towel and let rest in a cool, dark place for 8 to 10 hours.
Pour the liquid through a fine meshed sieve, or strainer, and gently press bread to get the liquid (don't press too hard or your finished product will be cloudy).
Mix the yeast with the warm water and a pinch of sugar; set aside and let proof 10 minutes.
Stir into the strained liquid along with 1 cup sugar, stirring until sugar is dissolved; cover and let stand another 8 to 10 hours.
Strain again and pour into a 1 gallon container; add raisins, cover tightly with plastic wrap and a rubber band.
Let stand in a cool, dark place 4 to 5 days until the yeast sediment has settled to the bottom, leaving a clear liquid.
Carefully pour the clear liquid into a clean container or individual bottles, trying not to disturb the yeast sediment.
Chill well.
VARIATIONS: add 2 tablespoons fresh mint leaves with the yeast and sugar.
Or substitute 2 to 3 cups of berry juice for some of the water to give it a fruity flavor.
It can also be served with the yeast sediment.
This gives it a richer flavor and more vitamins.","url":"https://recipe.bluelayer.org/recipe/58445/kvas-or-kvass-fermented-rye-beverage"},{"id":"58444","title":"Cheddar & Herb Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
spices, pepper, red or cayenne
spices, thyme, dried
spices, rosemary, dried
chives, raw
spices, pepper, black
alcoholic beverage, beer, regular, all
cheese, cheddar","directions":"Heat oven to 375 F.
In a large bowl, combine flour, baking powder, salt, sugar, cayenne pepper, herbs, and pepper.
Pour in beer and 1 cup cheddar cheese.
Mix well, and give it a big ole stir to make sure everything is evenly divided.
Pour into a greased loaf pan, and bake for 50-55 minutes.
Top with remaining cheddar cheese during the last 5 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/58444/cheddar-herb-beer-bread"},{"id":"58430","title":"3 Ingredient Beer Bread!","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Pour dry ingredients in a bowl.
Add beer.
Stir.
Pour into a well greased loaf pan.
Bake for about 60 minutes at 375 degrees F, stopping with about 10-20 minutes left to brush melted butter on the top (this step is optional but yummy!
).
Note: If you dont have self-rising flour, just use all purpose and add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt for each cup of flour.
I never keep self rising flour, and just use this easy method!","url":"https://recipe.bluelayer.org/recipe/58430/3-ingredient-beer-bread"},{"id":"58425","title":"Apple Betty","ingredients":"apples, raw, with skin
delallo, italian seasoned breadcrumbs,
sugars, brown
spices, cinnamon, ground
butter, without salt
butter, without salt
water, bottled, generic","directions":"Mix apples, one cup bread crumbs, brown sugar and cinnamon.
Place in a buttered baking dish and pour 4 tablespoons melted butter and water over the top.
Mix remaining crumbs with two tablespoons butter and sprinkle over top.
Bake about 45 minutes at 350F.","url":"https://recipe.bluelayer.org/recipe/58425/apple-betty"},{"id":"58420","title":"Boboli Type Pizza Crust Recipe","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, garlic powder
cheese, parmesan, hard
cheese, parmesan, hard","directions":"Add in all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer.
It is a good idea to put the garlic down inside the flour so it does not slow the yeast.
Set breadmaker on dough setting.
When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.
Bake 5-10 min at about 450 F till light brown.
Cold.
Wrap tightly in foil and freeze till you get the pizza urge.
Great to have around for easy last minute dinners.
Good way for kids to make pizza too.
To make right away - roll out the dough.
Place on two pizza pans.
Add in toppings of your choice and bake at 425 for approx.
10 - 12 minutes.","url":"https://recipe.bluelayer.org/recipe/58420/boboli-type-pizza-crust-recipe"},{"id":"58414","title":"Oatmeal-Applesauce Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
oats
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Bake (Rapid) mode may be used.
Place all ingredients (except liquids and yeast) inside the bread pan.
Add liquid ingredients.
Close cover and place dry yeast into the yeast holder.
Press start.","url":"https://recipe.bluelayer.org/recipe/58414/oatmeal-applesauce-bread"},{"id":"58401","title":"Healthier Monkey Bread I","ingredients":"sugars, granulated
spices, cinnamon, ground
house of pasta, pizza dough,
nuts, walnuts, english
raisins, seeded
butter, without salt
sugars, brown","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a 10-inch tube pan.
Mix white sugar and cinnamon in a plastic bag.
Cut pizza dough into 1 1/2-inch pieces.
Shake 6 to 8 pieces of dough in the sugar-cinnamon mix.
Arrange pieces in bottom of prepared pan.
Continue until all dough pieces are coated and placed in pan.
Arrange nuts and raisins in and among dough pieces.
Melt butter and brown sugar in a small saucepan over medium heat.
Boil for 1 minute.
Pour over dough; let rise for 30 minutes.
Bake in preheated oven until bread is golden brown, about 35 minutes.
Let bread cool in pan for 10 minutes, then turn out onto a plate.
Pull apart pieces of bread to eat.","url":"https://recipe.bluelayer.org/recipe/58401/healthier-monkey-bread-i"},{"id":"58385","title":"Pumpkin Seed Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Dissolve 1/8 teaspoon of the yeast in 1 cup of the water.
Stir in 1 3/4 cups of the flour.
Cover with plastic wrap and let stand overnight in a warm spot.
Dissolve the remaining 1 teaspoon of yeast in 1/4 cup of the water.
Put 1 cup of the cornmeal in a large heatproof bowl.
Bring the remaining 1/4 cup of water to a boil, then stir it into the cornmeal and let cool.
Stir in the salt, both yeast mixtures and the remaining 1 1/3 cups of flour to make a soft dough.
Transfer to a floured surface and knead until smooth and elastic, about 15 minutes.
Knead in the pumpkin seeds.
Return the dough to the bowl, cover with plastic wrap and let rise for 1 hour.
Turn the dough out onto a work surface and gently fold 4 times.
Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 hour.
Sprinkle a baking sheet with cornmeal.
Turn the dough out onto a work surface and divide in half.
Shape each half into a round loaf.
Set the loaves on the baking sheet and let rise until doubled in bulk, about 1 1/2 hours.
Set a pizza stone on the middle rack of the oven and preheat the oven to 500.
Fill a roasting pan with water and set it on the bottom rack.
Make 3 slashes in the tops of the loaves; transfer them to the stone and bake for 10 minutes.
Reduce the oven temperature to 450 and bake for 20 minutes longer.
Let the loaves cool on a rack for 45 minutes before slicing into eighths.","url":"https://recipe.bluelayer.org/recipe/58385/pumpkin-seed-bread"},{"id":"58376","title":"Reduced Fat Buns","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
butter, without salt
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in pan of bread machine according to manufacturer's directions.
Select dough setting.
When complete, turn out onto a floured surface.
Cut dough in half and roll each half out to a 1 in thick .
Cut each half into six 3 1/2 in rounds .
Place on greased baking sheet far apart and brush with melted butter.
Cover with a damp towel and let rise until doubled, about one hour.
Bake at 350 for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/58376/reduced-fat-buns"},{"id":"58368","title":"Indian Fry Bread and Elephant Ears","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
oil, canola
wheat flour, white, all-purpose, unenriched","directions":"For the dough:
In a mixing bowl, whisk the warm water and yeast together until the yeast has dissolved.
Whisk in the milk, sugar, baking soda, salt and 1 tablespoon canola oil.
With a wooden spoon, start stirring in the flour 1/2 cup or so at a time, until a soft dough forms.
Knead for a couple minutes in the bowl and then cover with plastic wrap and place in a warm spot for an hour or so until almost doubled in size, or refrigerate overnight or for a couple days.
(If you refrigerate the dough, let it come to room temperature before using it.)
For fry bread:
Add about 2 inches of oil to a fry pan or Dutch oven.
Heat until a small piece of dough rises quickly and sizzles when dropped in.
Divide dough into 6 pieces and shape into balls.
On a well-floured surface, roll each ball to about 1/8 inch thick and about 6 inches in diameter.
Fry one at a time in the hot oil for about 2 minutes per side until dark brown.
Drain on a paper-towel-lined plate and then serve with butter and honey or cinnamon and sugar, maple syrup and ice cream, or pile high with taco meat or beans and lettuce, cheese and salsa.
For elephant ears:
Add about 2 inches of oil to a 12-inch fry pan or Dutch oven.
Heat until a small piece of dough rises quickly and sizzles when dropped in.
Divide dough into 8 to 10 pieces depending on how big you want your ears.
Do not make them bigger than your pan though!
On a well-floured surface, roll each ball into a think 8 to 10 inch circle.
The dough should be very thin (similar to a tortilla) and it can have a mixture of thin and thicker spots.
Fry quickly for about 1 minute per side until dark brown and bubbly and slightly wavy.
Drain on a paper-towel-lined plate and serve covered with cinnamon and sugar or any toppings of your choice.","url":"https://recipe.bluelayer.org/recipe/58368/indian-fry-bread-and-elephant-ears"},{"id":"58363","title":"Whalin's Seven Grain Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
wheat germ, crude
seeds, flaxseed
seeds, sunflower seed kernels, dried
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table","directions":"If using oat groats, bulgar, sprouted wheat or rice, pour into a small pot and cover with 1/2 inch water.
Bring to a boil and cook on low for 15-20 minutes covered until groats are al dente to soft.
Let cool.
Mix yeast, sugar, 1 C warm water, seeds (if using) & 7 grain cereal.
Let proof for 10 min until creamy.
Combine all ingredients & mix well.
Depending on your flour and environment you may have to add up to 1 additional C of warm water.
If need to add water, add in 1/4 C increments.
Knead for ~10 minute Place into lg oiled bowl, cover and let rise until doubled ~1hr.
(If making as no knead bread, add additional 1 C water and mix until all ingredients are combined.
Dough will be very sticky).
Punch down, let rest 5 min and shape into loaves.
Let rise again and preheat oven to 500F (You want the oven to have been heated for at least 30 minutes before you bake).
Place in oven, scoring w/sharp knife.
Pour hot water into steam pan and spray walls at 30 sec intervals 3 times (optional, allows bread to rise slightly more).
Lower oven to 450 and bake 10 minute rotate if necessary and continue baking for another 10-20 minute.
For a shiny, professional looking crust, brush tops w/egg yolk or white 5 min before taking out of oven.
Let cool 45 minutes.","url":"https://recipe.bluelayer.org/recipe/58363/whalins-seven-grain-bread"},{"id":"58359","title":"Best Raisin Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
spices, cinnamon, ground
raisins, seeded
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/58359/best-raisin-bread"},{"id":"58354","title":"Mini Bread Loaves","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"Starter.
Combine water and yeast in a large bowl and mix well.
Add 3/4 cup flour and whisk 100 times.
Cover and let set one hour.
Dough.
Add an additional tsp of dry yeast, 6 cups of (room temp.)
water, 4 cups of flour and kosher salt to starter mix.
Whisk 50 times and let stand 2 minutes.
Using a large spoon mix in 2 cups of flour until well incorporated.
Add 3 cups of flour and mix until well incorporated.
Add another 3 cups of flour and mix until well incorporated.
Let dough rest 5 minutes.
Cover working surface with generous amount of flour (about a cup).
Turn soft wet dough onto surface and sprinkle with flour.
Dip your hands in flour and knead the dough.
(Push it down and forward with the heel of one hand.
Then pull dough back from the top and fold dough over with the other.
).
Gradually add the last cup of flour as you knead for about 5 minutes.
Shape dough into a ball and return to large bowl that has been lightly coated with 1 1/2 tsp olive oil.
Brush top with 1/2 tsp olive oil.
Cover and let rise until doubled (approx an hour).
Deflate the dough, turn out unto a floured surface and knead for about a minute.
Separate dough in half.
Separate each half in half.
Divide these pieces into fourths.
(You should have 16 pieces.
And sometimes I get 18 pieces-- lol).
Shape each piece into a tight ball and place on a greased baking sheet (up to 6 to a sheet).
Let rise for 30 minutes.
Preheat oven to 450F and place oven racks in the center of the oven.
Place a pan of water under the racks where the bread will bake.
Place loaves in hot oven for ten minutes.
*Spray/sprinkle loaves with water.
Reduce heat to 400F and continue baking for 10-12 minutes.
Remove from oven.
Paint w/ butter or oil for a softer crust (optional).
*For crustier loaves keep the 450F bake time to 20 minutes and omit 400F bake & water spritz.","url":"https://recipe.bluelayer.org/recipe/58354/mini-bread-loaves"},{"id":"58350","title":"Basic Thin Crust Dough Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Bread Machine: Hot liquids to lukewarm, 110*.
Add in ingredients to your bread machine in the order specified for your machine.
Use dough cycle, that will knead the dougha nd allow it to rise one time.
It is not necessary to let dough any longer which 1 hour.
If your machine has a double kneading dough cycle (DAK And Welbilt ABM 100), remove the dough after 1 hour or possibly so and turn off your machine.
Allowing the dough to knead the second time causes bubbles that are difficult to roll.
Either acative dry or possibly rapid rise yeast may be used.
It is not necessary to proof the yeast in water; just mix it in with the flour.
Note To date I have over thirty five different pizza dough recipes, Want more e-mail me.
Also have Deep Dish Pizza Doughs","url":"https://recipe.bluelayer.org/recipe/58350/basic-thin-crust-dough-recipe"},{"id":"58345","title":"Oat-Date Nut Bread","ingredients":"water, bottled, generic
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
spices, cinnamon, ground
oats
dates, deglet noor
nuts, pecans
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/58345/oat-date-nut-bread"},{"id":"58305","title":"Chewy Chocolate Gingerbread Cookies","ingredients":"candies, semisweet chocolate
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda
water, bottled, generic
sugars, granulated","directions":"Line two baking sheets with parchment.
Chop chocolate into 1/4 inch chunks; set aside.
In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa In the bowl of an electric mixer, beat the butter and grated ginger until whitened, about 4 minutes.
Add the brown sugar, and beat until combined.
Add molasses, and beat until combined In a small bowl, dissolve baking soda in boiling water.
Beat half of the flour mixture into the butter mixture.
Beat in the baking soda mixture, then the remaining half of the flour mixture.
Mix the chocolate, and turn out onto a piece of plastic wrap.
Pat the dough out to about 1-inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours more Heat the oven to 325.
Roll the dough into 1 1/2-inch balls, and place 2-inches apart, on baking sheet.
Refrigerate 20 minutes.
Roll the balls in granulated sugar.
Bake until the surfaces crack slightly, 13-15 minutes; let cool 5 minutes; transfer to wire rack to finish cooling.","url":"https://recipe.bluelayer.org/recipe/58305/chewy-chocolate-gingerbread-cookies"},{"id":"58296","title":"Shortbread Cookie Recipe","ingredients":"butter, without salt
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"In the bowl of an electric mixer fitted with a paddle attachment or with a hand mixer, beat the butter* on medium speed for about 30 seconds.
You may need to scrape down the sides of your bowl with a spatula at least once.
In a separate bowl, sift your icing sugar, cornstarch and flour together.
Add your sifted ingredients to the bowl with the butter, and mix on low speed, just until all ingredients are incorporated.
Roll the dough out between 2 large pieces of parchment paper.
Place it on a baking sheet and into the fridge for a minimum of one hour.
Take your dough out of the fridge, let it sit at room temperature for 10 minutes, then roll out the dough further if you need to (I roll mine between two sheets of parchment).
Remove the top sheet of parchment and cut out your cookie shapes with floured cookie cutters.
Place cookie shapes on a parchment paper-lined baking sheet.
Re-roll dough scraps and repeat.
Place cookie dough shapes back in the fridge to chill for approximately one hour.
Preheat your oven to 350 F or 176 C. 8.
Bake cookies for 15 minutes in the middle rack of your preheated oven.
The baking time will depend on the size of your cookie (the larger the cookie, the longer you will need to bake it).
Look for the middle of the cookie to no longer look wet.
** 9.
Let cookies cool to room temperature and decorate with royal icing!
(See my TastyKitchen recipe box for my icing recipe).
Notes: *It really is important to make sure your butter is soft, or at room temperature.
I let mine sit out overnight, but depending on where you live, you may only need to let it sit out only for a few hours **Every oven is different, so I bake mine for approximately 15 minutes, but you may need more or less time, depending on your oven.
I find if the edges are golden, for this cookie, its a bit over baked, and the texture of the cookie wont be as melt-in-your-mouth.
The more you bake your shortbread, the crispier it will be.
***Yes, 1 whole cup of cornstarch.
This ingredient is what makes the cookies have that melt-in-your-mouth texture.
Using good quality ingredients will always make your baked goods taste better.
In this recipe, the butter is the most important.
I use the best butter I can find (where I live its called Lactancia).
This recipe can be doubled.
You can easily play with the flavor of this shortbread by adding chocolate chips (about 1/2 cup for this recipe), or a teaspoon of any extract of your choice, such as vanilla or almond.
To add a citrus zing, add 1 tablespoon of lemon or orange zest.
Have fun experimenting!","url":"https://recipe.bluelayer.org/recipe/58296/shortbread-cookie-recipe"},{"id":"58266","title":"Real Scottish Shortbread","ingredients":"cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Sift cornstarch, sugar and flour together.
Blend in butter until combined and then use hands to knead into a soft dough.
Shape dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
Place dough in the bottom of a greased 9x9-inch pan and bake at 300F for 15-20 minutes or until lightly browned.
Cool completely in pan and cut into squares.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/58266/real-scottish-shortbread"},{"id":"58259","title":"Peppermint Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
peppermint, fresh
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
peppermint, fresh","directions":"Mix butter, sugar, crushed candy and vanilla -- gradually blending in flour and corn starch.
Form 1-inch balls and place on parchment paper-lined baking sheets.
Gently press down on each cookie to flatten.
Bake in 300F oven for 25 to 30 minutes or until bottoms start to brown.
Cool and remove to a wire rack.
Combine confectioners' sugar, milk and vanilla until frosting is smooth.
Drizzle on cookies and sprinkle with crushed candy.","url":"https://recipe.bluelayer.org/recipe/58259/peppermint-shortbread-cookies"},{"id":"58255","title":"Chewy and Soft Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Sprinkle the yeast granules into the lukewarm water.
The yeast will sink if the water temperature is too cold or too hot.
Add the salt, dry ingredients, and sugar in the pan of the bread machine.
If the salt touches the yeast directly, the power of the yeast will weaken.
So add the salt at the bottom.
Once the yeast from Step 1 has soaked for about 5 minutes, gently stir, to dissolve the yeast with a spoon, and pour it into the pan.
Chose the \"pizza dough setting\" on the bread machine and press start.
When the bread machine beeps to let you know it is done, take it out of the pan.
Dust a working surface with some flour to prevent it from sticking.
Divide the dough into 2 equal pieces, and roll into balls.
Let it rest for 10 minutes.
Cover the bowl, so the dough does not dry up.
The dough is done!!
Make pizza with your favorite toppings.
You don't need to use a rolling pin to roll out the dough.
Simply lift up one of the edges of the dough, and it will start stretching with gravity.
\"Chestnut, Walnut and Cream Cheese Fall Pizza\".
It can be a dessert pizza or an accompaniment for a glass of wine.
\"Eggplant, Bacon and Cheese Pizza\".
The bite-sized cheese and eggplant is excellent.
\"Bacon, Green Beans, and Cherry Tomatoes Pizza\".
The fresh texture of the cherry tomato is great.","url":"https://recipe.bluelayer.org/recipe/58255/chewy-and-soft-pizza-dough"},{"id":"58241","title":"Chocolate Gingerbread Granola","ingredients":"oats
wheat germ, crude
seeds, flaxseed
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
vanilla extract
honey
molasses
spices, ginger, ground
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375.
In a large bowl, combine oats, flax, wheat germ, coconut, ginger, chocolate and sea salt.
In a small bowl, combine cinnamon, nutmeg, ginger, and cloves, and combine.
Pour spices into bowl of oats and mix well.
In a separate bowl, mix honey, molasses and vanilla.
Add honey mixture to oat mixture and stir until moistened.
If you need more moisture, add honey 1 teaspoon at a time.
Lay on a baking sheet and bake for 20 minutes, flipping every 3-5 minutes, or until golden brown and toasty.
Watch closely so granola doesnt burn.
Remove from oven and let cool completely.","url":"https://recipe.bluelayer.org/recipe/58241/chocolate-gingerbread-granola"},{"id":"58238","title":"Thyme Stuffing","ingredients":"wheat flours, bread, unenriched
butter, without salt
onions, raw
celery, raw
salt, table
spices, thyme, dried","directions":"A few days before, tear bread into small cubes.
Allow to sit out to stale up.
Combine all ingredients except bread in frying pan.
Saute slowly until vegetables are slightly transparent.
Stir in bread cubes until all are coated with butter and ingredients are mixed evenly.
Stuff into bird at both ends.
Skewer openings closed.","url":"https://recipe.bluelayer.org/recipe/58238/thyme-stuffing"},{"id":"58219","title":"Pecan Catfish and Sweet Potato Chips","ingredients":"fish, catfish, channel, wild, raw
mustard, prepared, yellow
honey
nuts, pecans
bread crumbs, dry, grated, plain
sweet potato, raw, unprepared","directions":"Cut catfish into 1/2x2 inch fingers.
Brush with brown mustard and honey.
Dredge in a mixture of pecans ground with seasoned bread crumbs and set aside.
Saute potato in peanut oil until crisp and brown and drain on paper towels.
Add oil to pan amd saute fish until it flakes to the touch.
4 to 5 minutes per side.
Serve fish with the chips and orange wedges.","url":"https://recipe.bluelayer.org/recipe/58219/pecan-catfish-and-sweet-potato-chips"},{"id":"58212","title":"Cottage Cheese Pocket Tarts - Czech","ingredients":"cheese, cottage, creamed, large or small curd
butter, without salt
wheat flours, bread, unenriched
strawberries, raw","directions":"Preheat oven to 425F.
Cream butter till fluffy.
Add cottage cheese & blend VERY well.
Work in flour & chill dough thoroughly.
Roll on lightly floured surface into thin sheets & cut into squares.
On ea square of dough, place 1 teaspoon of strawberry preserves.
Fold over to make a triangle & press edges together w/tines of a fork.
Place on baking sheet, bake for 15 min & serve warm.
NOTE: Altho strawberry preserves are used in this recipe, more typically Czech fillings are suggested as well & include: prune, apricot or date-nut.","url":"https://recipe.bluelayer.org/recipe/58212/cottage-cheese-pocket-tarts-czech"},{"id":"58207","title":"Multigrain Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
vital wheat gluten
leavening agents, yeast, baker's, active dry
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
oats
seeds, flaxseed","directions":"Place all ingredients in bread machine in the order recommended by the manufacturer.
Select the dough cycle and start.
Check the consistency after 10 minutes or so, and add flour or water, as needed.
At end of cycle, remove from pan, shape as desired and place on parchment paper or on cornmeal sprinkled baking sheet.
Let rise until almost doubled.
Slash and place in 400 deg.
oven for 35 to 40 minutes.
Note: Feel free to substitute any combination of seeds or grains you find appealing.
Substitute whole wheat if you have no rye flour.
I'm sure this can also be baked in the machine, if you so wish.","url":"https://recipe.bluelayer.org/recipe/58207/multigrain-bread-bread-machine"},{"id":"58187","title":"Lavash Armenian Cracker Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
honey
salt, table","directions":"In a large bowl, combine 1/4 cup of flour(s) with water, yeast and salt and mix until well combined.
Gradually add the remaining flour, mixing well.
Add in the oil and honey, adding more water at this time if the dough is too dry, or more flour if the dough is too sticky.
The dough is supposed to be very stiff.
Knead the dough for approximately 10 minutes (see below), until a stiff, firm ball has formed.
Allow the dough to rise until doubled in a covered bowl.
Time will vary depending on room temperature, but should take approximately 2 hours.
Knead the dough a second time and roll out until extremely thin.
Preheat oven to 500 degrees.
Spread the dough over a baking sheet and bake at 500 degrees for 3 minutes until the dough is brown.
NOTE: You can mix knead the bread or use your food processor to knead dough for both kneading stages.","url":"https://recipe.bluelayer.org/recipe/58187/lavash-armenian-cracker-bread"},{"id":"58185","title":"French Bread Loaf - Bread Machine","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"Add all ingredients except cornmeal to your bread machine in the order listed.
Use dough cycle only.
Remove dough from bread machine and shape into loaf.
Sprinkle with cornmeal.
Let rise until double, about 1 hour.
Bake at 450 degrees for 15-20 minutes or until the top is golden brown.","url":"https://recipe.bluelayer.org/recipe/58185/french-bread-loaf-bread-machine"},{"id":"58153","title":"Uncle Bill's Whipped Shortbread Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
vanilla extract
cherries, sweet, raw
cherries, sweet, raw","directions":"Preheat oven to 350 degrees F.
In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
Prepare cookie sheets with parchment paper.
Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
Remove from oven and let cool on cookie sheet for about 5 minutes.
Transfer onto wire racks to finish cooling.
Store in a container with a lid and separate each layer with wax paper.
NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
A thumbprint in the cookie, filled with your choice of jam is very tasty.
It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.","url":"https://recipe.bluelayer.org/recipe/58153/uncle-bills-whipped-shortbread-cookies"},{"id":"58152","title":"Tougnol (Anise Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, anise seed
leavening agents, yeast, baker's, active dry
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Activate the yeast in a small amount of water.
Mix together the flour, sugar, anise and salt.
Pour in the milk, yeast and melted butter.
Stir together until ingredients come away from the sides of the bowl and start to form a ball, then knead for a few minutes to get a smooth, not sticky ball.
Place in a lightly greased bowl and cover with plastic wrap.
Let rise in a warm place until doubled in size.
Cut the dough into three pieces and shape into large croissants.
Let rise until not quite doubled in size.
Place in a 375 degree oven and bake for approximately 30 minutes until golden in color.
Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/58152/tougnol-anise-bread"},{"id":"58151","title":"Cracker Dip","ingredients":"salad dressing, mayonnaise, regular
cheese, parmesan, hard
onions, raw
sauce, ready-to-serve, pepper, tabasco","directions":"Combine and bake at 350F for approxomately 30 minutes.
Serve warm with crackers or hard breaded rounds.","url":"https://recipe.bluelayer.org/recipe/58151/cracker-dip"},{"id":"58145","title":"Scottish Shortbread","ingredients":"butter, salted
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter and sugar to whipped cream consistancy in a food processor.
Hand knead in the flour, one third at a time always forming a ball.
Don't add the next one third of flour until all of the dough you are currently working with is glistening.
The only way to achieve this consistency is using the heat from your hands.
You need to squeeze and knead the dough to get it to stick together.
An electric mixer will not work for this part of the recipe.
Pre-heat the oven to 325 when you add the last 1/3 of the flour.
Once the kneading is complete, cut the dough in half and hand form 2 seven inch round by 3/4 inch high rounds.
Lightly prick the top of the rounds all over with fork tines.
Bake for 40-45 minutes.
It should be a pretty, light tan color.
Cool for at least an hour before cutting into 8 pie shaped pieces.
I like mine with my morning teai 1/2 Enjoy!","url":"https://recipe.bluelayer.org/recipe/58145/scottish-shortbread"},{"id":"58143","title":"Fudge Shortbread Squares","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Sift together flour, cornstarch, and icing powder in a large bowl.
Blend in the room temperature butter.
Press firmly into a 15 inch by 10 inch evenly greased jelly roll pan.
Bake at 300 degrees for 25 minutes.
Meanwhile prepare fudge top.
Combine in a large heavy pot, sugar, evaporated milk.
butter and salt.
Bring to a boil over medium heat.
Boil for five minutes.
Stirring Constantly.
Turn off heat.
Add marshmallows and chocolate.
Stir until melted and combined.
Stir in vanilla.
Slowly pour all the fudge topping over the cooked base.
Cool.
Then chill several hours or overnite.
Cut into one inch size squares.
Store in sealed container at a cool temperature.
Makes 150 small squares.","url":"https://recipe.bluelayer.org/recipe/58143/fudge-shortbread-squares"},{"id":"58142","title":"Puff Pastry","ingredients":"wheat flours, bread, unenriched
salt, table
water, bottled, generic
butter, without salt","directions":"Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook.
Gradually stir in water until the dough holds together enough to clean the sides of the bowl.
You may not need the full amount of water.
Shape into a flat ball, and allow to rest for at least 10 minutes.
Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object.
Refrigerate until firm, about 20 minutes.
On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick.
Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough.
Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness.
Fold into thirds.
This is the first ''turn''.
Rotate the dough 90 degrees and roll out into a rectangle again.
Fold into thirds.
By this time the butter is starting to warm up.
Place the dough on a baking sheet and mark it with two pokes from your finger (two turns).
Wrap in plastic and refrigerate for at least 30 minutes.
Repeat this rolling, folding and turning two more times, then refrigerate until firm.
Repeat two more times for a total of 6 ''turns''.
Wrap and refrigerate.
The dough is now ready to roll out and use in any recipe calling for puff pastry.
Roll the dough out as thin as 1/4 inch to make pastries.
Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.","url":"https://recipe.bluelayer.org/recipe/58142/puff-pastry"},{"id":"58123","title":"Homemade Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"Mix all dry ingredients together.
Mix well.
Add oil and water.
Mix until flour is well incorporated.
Knead 8 or 10 times.
Dough should only be slightly sticky.
If necessary, add a few more tablespoons flour.
Let rest 15-20 minutes so dough can relax.
If I have time I let the dough rise for 1-2 hours, then punch down and form into pizza crusts.
This helps develop a better flavor, but the dough is still very good if it is used after the short rest period.
Use a small portion of dough - appropriate for the size of pan you are using to bake the pizza.
(One third of the dough if using 8 inch pans) Place dough on a counter, table, or breadboard.
Gently press on it, using the tips or your fingers or the palms of your hand, to flatten and stretch the dough.
Let dough rest for 2-5 minutes when the dough doesn't seem to want to stretch anymore.
This will allow it to rest and relax, and then it will stretch again.
Continue pressing the dough out until it is the size needed for the pizza pan.
I do not use a rolling pin as this alters the texture of the dough.
Drizzle a small amount of olive oil on your pizza pan.
Spread oil evenly.
Sprinkle each pan with one tsp cornmeal.
Place stretched-out dough in pan.
(I use a cast iron skillet and our pizza turns out like Pizza Hut pan pizza.
).
Top with sauce, toppings, and cheese.
Let pizza set for about 15 minutes to allow dough to rise.
Bake at 450 degrees for 15-20 minutes, until dough is golden and cheese is starting to brown.
Baking time varies depending on the type and size of pan you are using.","url":"https://recipe.bluelayer.org/recipe/58123/homemade-pizza-dough"},{"id":"58122","title":"Honey Wheat Bread Abm","ingredients":"water, bottled, generic
butter, without salt
honey
salt, table
wheat flours, bread, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat germ, crude
leavening agents, yeast, baker's, active dry","directions":"Add liquid ingredients to bread machine in order given.
Add the dry ingredients except the yeast in order given.
Make a well in the dry ingredients and add the yeast.
Use the Whole Wheat setting and your preferred crust color for a 1.5 lb loaf.","url":"https://recipe.bluelayer.org/recipe/58122/honey-wheat-bread-abm"},{"id":"58119","title":"Soft Wrap Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
potatoes, raw, skin
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place 2 cups of the flour into a bowl or the bucket of a dough mixer.
Pour the boiling water over the flour, and stir till smooth.
Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a seperate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.
Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, or mixer) to form a soft dough.
Continue mixing for 5 minutes.
The dough should form a ball, but will remain somewhat sticky.
Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.
Let the dough rise, covered, for 1 hour.
Divide the dough into 8 pieces (each about the size of a handball, cover, and let rest for 15-30 minutes.
Roll each piece into a 7\"-8\"-circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots.
Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.
Transfer the cooked breads to a wire rack, stacking them to keep them soft.
Serve immediately, or cool slightly before storing in a plastic bag.","url":"https://recipe.bluelayer.org/recipe/58119/soft-wrap-bread"},{"id":"58118","title":"Creamed Pearl Onions with Peanuts","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
oil, corn, peanut, and olive
bread crumbs, dry, grated, plain","directions":"Preheat oven to 375 degrees F (190 degrees C).
In a saucepan over medium heat, melt 2 tablespoons butter, and stir in the flour, salt, paprika, and pepper until smooth.
Gradually blend the milk into the saucepan until thickened.
Place the onions and nuts in a medium casserole dish.
Pour the sauce over the onions and nuts, and toss to coat.
In a separate saucepan, melt the remaining butter, and toss with the bread crumbs to coat.
Sprinkle over the casserole.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned.","url":"https://recipe.bluelayer.org/recipe/58118/creamed-pearl-onions-with-peanuts"},{"id":"58110","title":"Sweet Beer Bread Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
sugars, granulated
alcoholic beverage, beer, regular, all
honey","directions":"Preheat the oven to 425 degrees F.
Spray a 2x Muffin loaf pan with nonstick spray.
First add your beer to mixing bowl making certain to not produce a foam.
Add the flour in parts mixing thoroughly to avoid lumps , sugar, Cream of Wheat and a honey to a mixing bowl.
Stir with a mixing spoon until combined and lump-free.
Pour the batter into the Muffin loaf pan(s).
Bake for 30 - 35 minutes or until the top of the bread is Moderately browned.
Allow to Completely cool before serving if you wish for a more consistent and firm bread-like middle - or allow to cool 5 to 10 minutes if you like a spongy center.
NOTE: This is very sweet and is more akin to a desert treat than to bread.
Alternately you can change the amount of sugar and/or Honey to make it less sweet (to your taste).
~ENJOY~.","url":"https://recipe.bluelayer.org/recipe/58110/sweet-beer-bread-muffins"},{"id":"58108","title":"Pizza Mix in a Jar","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Combine all ingredients.
Place in an airtight jar.
Attach these instructions on a gift tag.
PIZZA: (makes two 12\" pizzas).
Contents of Pizza Dough Mix Jar.
2 tbls olive oil.
1 cup warm water.
1 cup tomato sauce.
1/2 cup grated mozzarella cheese.
1/3 cup freshly grated Parmesan.
1 tsp crushed oregano.
Place the Pizza dough mix in a large bowl and add the olive oil and water.
Beat with a wooden spoon or dough hook until mixture forms a ball.
Turn out onto a floured surface and knead for 5 minutes.
Transfer to a greased bowl, turn up so that top is greased.
Cover and let the dough rise for 90 minutes.
Divide the dough in half and pat into 2 12\" circles.
For thin crust, fill and bake the pizzas now.
For thicker crust, let rise 30-45 minutes.
Top the pizza with tomato sauce, cheeses of your choise and crushed oregano.
Drizzle olive oil over the pizzas.
Preheat oven to 425* -- and bake for 20-25 minutes.
Let stand 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/58108/pizza-mix-in-a-jar"},{"id":"58096","title":"Outstanding Oatmeal Bread for Bread Machine","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
honey
oats
leavening agents, yeast, baker's, active dry","directions":"Add the water,butter,honey in the bread machine.
Add dry milk, salt and flour.
Add yeast in a groove on top of the flour.
You can make the bread on the White bread cycle or on the Dough cycle.
When the Beep comes on; add Oatmeal.
If you chose the dough cycle remove and shape into one loaf or 2 smaller ones.
Sprinkle a bit of oatmeal on top.
Preheat oven 375*.
Let rise app 40 minutes.
Lower heat to 350* and bake at app 30 minutes.
Optional; use 1/2 whole wheat flour.
SUCCESS HINTS: For added texture, add the oats after the first knead or at the beep on the fruit and nut cycle.
For additional crunch, sprinkle a few oats on top of the loaf after the final rise.
When you are baking it in the machine and you see it rising to the top while it is baking, use a needle to make a few tiny holes to punch it slowly down and it avoids having it ruin the top of the bread.
Instant oatmeal doesn't work, but quick-cooking oats do.","url":"https://recipe.bluelayer.org/recipe/58096/outstanding-oatmeal-bread-for-bread-machine"},{"id":"58088","title":"Irish Soda Bread V","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, sift together all-purpose flour, salt and baking soda.
Add whole wheat flour and sugar; stir to combine.
In a separate bowl, mix together buttermilk, milk and oil.
Add milk mixture to flour mixture; mix just until combined.
Divide dough in half and form into two round, flat loaves.
Place loaves on a lightly greased baking sheet.
Bake in preheated oven for 15 minutes.
Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 25 to 30 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/58088/irish-soda-bread-v"},{"id":"58080","title":"Fluffy White Bread Just Like a Baby's Cheek!","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all of the ingredients into the bread maker and leave the rest of the work to the machine.
Separate it into 7-8 balls.
Bake in an oven preheated to 180C for 20 minutes.
I cut them in half and put in some anko and strawberries as a topping.
I gave them to my mother who always does things for me.
I made these for my husband's dinner!
Veggies and bacon.
He seemed to like it very much.","url":"https://recipe.bluelayer.org/recipe/58080/fluffy-white-bread-just-like-a-babys-cheek"},{"id":"58051","title":"Quick Swedish Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, caraway seed
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey","directions":"Preheat oven to 400F and butter 2 8\" x 4\" loaf pans.
In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds.
In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk).
Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff).
Stir vigorously for several minutes.
Divide dough evenly among prepared pans, smoothing tops with wet spatula.
Place in centre of oven, lower heat to 385F and bake for 30 minutes, then lower heat to 350F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean.
Turn loaves out of pans onto rack.
(The loaves will be about 2\" high.
).
Allow bread to cool for at least two hours before slicing to give loaves time to firm up.","url":"https://recipe.bluelayer.org/recipe/58051/quick-swedish-rye-bread"},{"id":"58045","title":"Meatball Sandwiches Recipe","ingredients":"onions, raw
spices, garlic powder
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
tomato sauce, canned, no salt added
parsley, fresh
salt, table
spices, oregano, dried
spices, basil, dried
beef, grass-fed, ground, raw","directions":"To make sauce, cook and stir onion and garlic in extra virgin olive oil till tender.
Stir in tomatoes, tomato sauce, parsley, salt, oregano and basil.
Heat to boiling, stirring occasionally, reduce heat and simmer, uncovered 1-1 1/2 hrs.
when sauce is almost finished simmering, brown grnd beef in separate skillet, drain off fat, and stir into sauce.
Simmer another 20 min.
For meatballs, soak bread in water 3 min, then squeeze dry and add in the grnd beef, Large eggs, Romano cheese, salt, parsley, garlic, oregano and pepper.
Form into 16 meatballs.
Bake at 350 degrees for 30 min, or possibly till done.
To assemble sandwiches, put 4 meatballs in each of the buns or possibly loaves, add in sauce, then cheese on top, dividing ingredients proportionately.
(Do not use too much sauce or possibly sandwiches will be soggy.)
Wrap each sandwich in foil and bake at 350 degrees till cheese melts.
Serves 4.","url":"https://recipe.bluelayer.org/recipe/58045/meatball-sandwiches-recipe"},{"id":"58039","title":"Lavash","ingredients":"wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
cornstarch
water, bottled, generic","directions":"Refer to Recipe #309834 or Recipe #387518 for instructions to prepare the dough:.
To prepare Lavash:.
Make a paste with cornstarch and water in a small bowl (adding more water if necessary).
Twenty minutes before baking, preheat the oven to 450 degrees with a baking stone.
Placing one shelf in the center of the oven and the other shelf below.
Place an empty broiler pan (I use my cast iron skillet) on the lower shellf.
Just before baking, dust a pizza peel with flour.
With wet hands, pull up one end of the refrigerated dough (Recipe #309834 or Recipe #387518 ).
Using a serrated knife, cut off a 1/2-pound, or orange-size, piece of dough.
(Note: This should be enough to make two lavash, depending on the thickness you roll out the dough.
If you prefer your lavash to be very thin then split the dough before proceeding.
).
Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand.
Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off.
The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
Place the dough on a flour-dusted pizza peel and shape into a flat round, using your hands and a rolling pin.
Continue rolling out until you reach a uniform thickness of 1/16 to 1/8 inch.
Brush the top surface with the cornstarch wash and sprinkle the sesame seeds.
Prick the surface all over with a fork to allow steam to escape, this will help prevent puffing.
Immediately slide the lavash directly on the hot stone.
Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
For a slightly chewy version, bake for about 5 minutes or until lighlly browned.
For a crisper cracker bread, bake until deep brown and crispy, approximately 7 minutes.
Unlike hard-crusted bread, lavash, once cooled, can be stored in a plastic bag or an airtight containeerstorage.
For another use for The Master Recipe, see Recipe #310219.","url":"https://recipe.bluelayer.org/recipe/58039/lavash"},{"id":"58035","title":"Easy Rich Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"Sift the icing sugar --
Cream the icing sugar and the butter until smooth.
Gradually add the flour mixing thoroughly after each addition.
Pat into a 13 x 9 inch pan.
Bake at 325 degree oven for 20 minutes.
Cool and cut into small squares.","url":"https://recipe.bluelayer.org/recipe/58035/easy-rich-shortbread"},{"id":"58027","title":"Olive Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
olives, ripe, canned (small-extra large)","directions":"Whisk water, yeast, and honey in the bowl of a standing mixer.
Add flours and mix on low speed with dough hook until a cohesive dough is formed, about 3 minutes.
Cover the bowl with plastic wrap and let sit at room temperature for 20 minutes.
Remove plastic wrap; make a well in the center of the dough and add salt.
Knead dough on low speed of your mixer for 5 minutes (scrape down as necessary).
Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
If dough is too sticky, add 1 to 2 tablespoons flour and continue mixing for 1 minute.
Transfer dough to lightly floured counter and pat into a 12x6-inch rectangle.
Press olives evenly into the dough.
Starting at the long side, roll the rectangle into a tight log.
With the seam side facing up, roll the log into a coil.
Transfer dough, spiral side up, to an oiled container or bowl, at least 2 quarts in volume, and cover with plastic wrap.
Let the dough rise in a warm, draft-free location until it increases in size by 50 percent, about 1 hour.
Fold the partially risen dough over itself.
Turn the bowl 90 degrees; fold again.
Turn the bowl again; fold once more.
Cover with plastic wrap and let rise for 30 minutes.
Repeat folding, replace plastic wrap, and let rise until doubled in volume once more, about 30 minutes.
Transfer dough to a lightly floured work surface, and gently stretch into a 12 by 6-inch rectangle.
Divide dough in half, and then cut each half into 8 pieces.
Loosely shape each piece into a ball, cover with plastic wrap or kitchen towel, and let rest for 15 minutes.
Working with one piece at a time and keeping remaining dough covered with plastic wrap or a kitchen towel, set the dough on an unfloured area of work surface.
Loosely cup your hand around the dough and without applying pressure, move your hand in small circular motions to form a smooth, taut round.
Repeat with remaining pieces.
Arrange shaped rolls on two parchment-lined rimmed baking sheets and cover with plastic wrap.
Let rise until doubled in size, about 1 hour (dough is ready when it springs back slowly when pressed lightly with finger).
Meanwhile, adjust oven racks to the upper-middle and lower-middle positions, and heat the oven to 500 degrees at least 30 minutes before baking.
Spray rolls lightly with water and place baking sheets in the oven.
Bake for 5 minutes, spraying rolls with water twice more, and then reduce the oven temperature to 400 degrees.
Continue to bake until rolls are deep golden brown, about 15 to 20 minutes, rotating baking sheets from front to back and switching positions from top to bottom halfway through baking time.
Transfer rolls to a wire rack and cool to room temperature, about 1 hour.
(Rolls can be baked, cooled, then wrapped in foil and frozen for up to 1 month.
Reheat in a 450-degree F oven for 6-8 minutes.)","url":"https://recipe.bluelayer.org/recipe/58027/olive-rolls"},{"id":"58024","title":"Shortbread and Jam Sandwiches","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
salt, table
jams and preserves, apricot","directions":"Preheat oven to 300 degrees with the rack in the center.
Beat the butter.
Sift in the flour, cornstarch, icing sugar and salt.
Mix until a soft smooth dough forms, just until combined.
Roll half the dough on a lightly floured surface or between two pieces of parchment or wax paper.
Roll out to just over 1/8 inch.
Cut out into 2-inch circles or whatever desired shape.
Place on an ungreased or parchment-lined baking sheet.
Repeat with remaining half of the dough.
Bake the cookies for about 15 minutes, rotating the sheets halfway through.
You do not want these to brown!
Cool ten minutes on the sheet then move to a wire rack to cool completely.
Spread jam on one cookie and sandwich another on top.","url":"https://recipe.bluelayer.org/recipe/58024/shortbread-and-jam-sandwiches"},{"id":"58023","title":"Crispy Noodles","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat the oil in a deep heavy-bottomed saucepan until a breadcrumb sizzles and turns brown when dropped into it.
Add the rice noodles to the oil - They will puff up immediately, so be ready!
After a few seconds, carefully remove the cooked noodles from the oil with a slotted spoon and drain onto kitchen paper.
Serve warm in a large bowl.","url":"https://recipe.bluelayer.org/recipe/58023/crispy-noodles"},{"id":"58022","title":"Honey Oatmeal Bread","ingredients":"water, bottled, generic
honey
butter, without salt
wheat flour, white, all-purpose, unenriched
oats
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in order given for your particular bread machine.
Press \"dough\" cycle\".
Remove and let rest for a couple minutes.
Roll out and form into loaf.
Place in a greased 8-1/2x4-1/2 loaf pan.
Cover.
Let rise in a warm place until double for approximately 30 minutes.
Bake in 350 degree preheated oven for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/58022/honey-oatmeal-bread"},{"id":"58019","title":"Colonial Bread Abm","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
molasses
salt, table
butter, without salt","directions":"Make according to your breadmaker's instructions.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/58019/colonial-bread-abm"},{"id":"58015","title":"Christmas Bread Wreath","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Put all the ingredients in a bread machine and turn on the switch.
Knead for 15 minutes.
Leave to rise for 30 minutes.
Then divide the dough and roll into balls.
Cover with a kitchen towel and leave to rest for 10 minutes.
Shape the dough.
Divide the dough into 3 equal portions if you are braiding it in 3 strands; 5 equal portions if you are braiding it in 5 strands, and so on.
Roll each portion into a rope of equal length and braid.
Shape into a wreath and pinch the ends to seal.
Skipping the 2nd rising, bake in a preheated oven at 375F/190C for about 15 minutes, or until golden brown.
When it's done, take out from the oven and leave it to cool on a wire rack overnight to dry.
Decorate the bread when it's completely dry.
Stick ribbons, poinsettia, pine cones, etc.
on the bread with adhesive bond to make it a pretty wreath!
It's also lovely if you make small bread wreaths to decorate a Christmas tree .
Wreath for 2006
Wreath for 2007","url":"https://recipe.bluelayer.org/recipe/58015/christmas-bread-wreath"},{"id":"58003","title":"Carrot Zucchini Bread","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
carrots, raw
squash, summer, zucchini, includes skin, raw
sugars, granulated
egg substitute, powder
pumpkin, raw
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
orange juice, raw","directions":"Preheat oven to 350F
Grease and flour two 8x4 inch loaf pans.
Combine the first eight ingredients.
In another bowl, combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture.
Pour into pans and bake for 45 minutes or until bread tests done with a wooden pick.
Cool for ten minutes before removing from pans to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/58003/carrot-zucchini-bread"},{"id":"57972","title":"Rustic Country Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flours, bread, unenriched
water, bottled, generic
wheat flours, bread, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine.
Select dough cycle and let knead for 5 minutes.
Stop machine and let rise overnight.
The next day, pour starter from bread machine pan into a non-metallic container.
Reserve 1/3 cup for this recipe and freeze remainder for later use.
In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt.
Select Dough Cycle; press Start.
After 10 minutes, remove dough from machine and place in a lightly oiled bowl.
Cover with a damp towel and let rise until doubled, about 2 hours.
Deflate dough and let rise again until doubled, about 1 hour.
Turn dough out onto a lightly floured surface and form into a round loaf.
Place loaf on a baking sheet that has been sprinkled with cornmeal.
Cover and let rise until nearly doubled, about 40 minutes.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Spray loaf with water and place in preheated oven.
Spray loaf again every two minutes during the first 10 minutes of baking.
Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/57972/rustic-country-bread"},{"id":"57969","title":"Ma'amoul","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, pistachio nuts, raw
sugars, granulated
water, bottled, generic","directions":"First make the pastry, by rubbing the butter into the flour and sugar until it resembles fine breadcrumbs, then add the rose water and milk.
This should now be a smooth dough.
Make the filling by chopping the pistachios into small pieces and mixing with the sugar and rose water.
Take a small piece of pastry dough and flatten into a 3mm thick circle, using your hands (not a rolling pin).
Pull three sides up and seel into a small bowl shape, put into the 'bowl' 1 tsp of the pistachio mixture.
Then pull up the sides and seal in a 'twist' and the top - like a little bag.
Turn over and lightly press down to flatten slightly into a circle, then using a tooth pick make a flower shape on the top.
(or just a few small holes if you want.
).
Repeat step 3 with remaining dough and mixture.
Bake at about 180C for about 10 - 15 minutes until VERY light brown.
(they should still be soft and will harden up as they cool.
).","url":"https://recipe.bluelayer.org/recipe/57969/maamoul"},{"id":"57968","title":"Caraway Rye Bread (for the bread machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, brown
molasses
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer.
Select the Grain setting and 2-pound loaf size.","url":"https://recipe.bluelayer.org/recipe/57968/caraway-rye-bread-for-the-bread-machine"},{"id":"57954","title":"7-up Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda","directions":"Mix ingredients together and form into a loaf.
Place in greased bread pan.
Bake at 350 for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/57954/7-up-bread"},{"id":"57943","title":"Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, salted
sugars, powdered","directions":"Heat the oven to 150c/fan 130c/gas 2.
Put the flour in a bowl & rub in the butter to make fine crumbs.Stir in sugar.
Work the mixture until it forms a ball.
Turn out on worksurface and knead briefly until smooth.
Work into a round & roll & pat out on a very lightly floured surface to a 18 cm round.carefully lift or slide the dough on to a baking sheet( no need to grease) & flute the edges with your fingers.Mark the circle into eight triangles with a knife, cutting all teh way through.
Prick over with a fork.
Bake for 30-35 minutes - it should be very pale.
While still warm, cut through the markings,then sprinkle with sugar.","url":"https://recipe.bluelayer.org/recipe/57943/shortbread"},{"id":"57930","title":"Sorta Chicken Pot Pie","ingredients":"potatoes, raw, skin
celery, raw
peas, green, frozen, unprepared
fresh red onions,
spices, garlic powder
spices, pepper, black
soup, chicken broth or bouillon, dry
yogurt, greek, plain, nonfat
cheese, cottage, creamed, large or small curd","directions":"combine all in casserole dish and bake at 325 for 25-20 minutes.
Top with oopsie bread.","url":"https://recipe.bluelayer.org/recipe/57930/sorta-chicken-pot-pie"},{"id":"57928","title":"Oat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"(I am so lucky to have a Bosch mixer to make my bread in!
If you dont have one, adjust accordingly.)
Combine water, yeast and honey in mixer bowl and mix until just combined.
Put the lid on and let it sit for 10 minutes or so, until it gets frothy.
Then add the rest of the ingredients into the bowl and mix until it just comes together and then check the dough for consistency if its very sticky, add a little flour, if its dry add a little lukewarm water.
The dough should feel just slightly sticky.
Once the dough is the right consistency, mix on medium speed for about 8 minutes, then turn the dough out into a large oiled bowl, cover with a clean kitchen towel and let rise in a warm place for about an hour.
I put my bowl next to the coffee maker to keep warm.
After the dough has risen, punch it down and form into loaves or rolls or both, like I do.
I roll mine out for loaves and put into a greased 9x5 loaf pan, and for rolls I follow PWs lead and put rolls, evenly spaced, into a buttered 12 cast-iron skillet.
Let rise again, about 30 45 minutes, depending on how warm it is where theyre rising.
Bake the loaves at 350F for 30-40 minutes (put a foil tent on for the last 10 minutes or so to prevent over-browning).
Bake the rolls at 400F for 15-20 minutes.
Turn the bread or rolls out of the pans onto a cooling rack right away after theyre done so the bottom crust doesnt get soggy.","url":"https://recipe.bluelayer.org/recipe/57928/oat-bread"},{"id":"57927","title":"Steak and Ale Type Bread","ingredients":"water, bottled, generic
molasses
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select cycle; press Start.","url":"https://recipe.bluelayer.org/recipe/57927/steak-and-ale-type-bread"},{"id":"57926","title":"Oatmeal Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
oats
cornstarch
sugars, powdered
butter, without salt","directions":"Combine flour,oats,corn starch and icing sugar in large bowl.
With large spoon, blend in butter.
Work with hands until a soft, smooth dough forms.
Shape into a ball.
If necessary, refrigerate 30 minutes or until easy to handle.
VARIATIONS for baking.
Bake in 300 oven until edges are lightly browned.
Roll dough out to 1/4 inch thickness and use cookie cutters, bake for 15-20 minutes.
Or you can shape into 1\" balls, flatten with fork dipped in sugar, put on ungreased cookie sheet and bake for 15-20 minutes.
Cool completely on wire rack.
CRANBERRY WEDGES.
You can add 1/3 cup dried cranberries to dough, then roll or pat dough into two 5 1/2\" rounds and bake on ungreased cookie sheet 30-40 minutes.
Or you can press into one 9\" cake pan, mark into 8 wedges, prick with fork, and bake 40-45 minutes.
These freeze well.","url":"https://recipe.bluelayer.org/recipe/57926/oatmeal-shortbread"},{"id":"57918","title":"Briscoe's Irish Brown Bread (Bread Machine)","ingredients":"milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
oat bran, raw
oats
salt, table
leavening agents, baking soda
spices, caraway seed
raisins, seeded
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan, select Light Crust setting, and press Start.
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.","url":"https://recipe.bluelayer.org/recipe/57918/briscoes-irish-brown-bread-bread-machine"},{"id":"57912","title":"A Summer/Fall Starter: Kyoho Grape Yeast","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
water, bottled, generic
sugars, granulated","directions":"Sterilize the jar in boiling water.
(Alternately, moisten it and microwave it for 4 minutes at 600w.
Sterilize the lid in boiling water or spray with alcohol.)
Rinse the grapes.
If they are organic, just wipe off any dirt; they will ferment better if you leave then unwashed.
Put the lightly crushed grapes and water in the jar with the sugar, close the lid, and shake the jar well to mix.
Leave in a 20 to 25C environment.
In the spring and summer leave it at room temperature, and in the summer and winter put it in a polystyrene box with ice packs or bottles willed with hot water to maintain the temperature.
Wait until the grapes float to the top and the liquid is foamy as shown here.
Make sure to shake the jar and open the lid at least once a day (I put in some raisin starter to give it a boost, so the starter was done in 3 days.
It usually takes 5 to 6 days.)
Once the grapes are all floating on the surface and the liquid is fizzing, leave it as is for about 24 hours, and the starter is done.
(This is how it looks from the top) Strain out the grapes using a sieve that has been sterilized with boiling water, and keep the starter in the refrigerator (about 2 weeks).
This is a grape starter made with Niagara grapes.
The ingredient amounts are the same as with the Kyoho grape starter.
Grape starter works pretty well to raise bread.
Use the starter using the 'straight' method (which takes time) or the sponge method (the fragrance is reduced), whichever you prefer to make bread.
The photo shows the sponge method; it's doubled in volume.
For instructions on how to make a starter sponge, please refer to my raspberry starter recipe.
If the starter is really active, it will triple in volume!
I made this bread using the sponge method, and used 250 g of flour, 12 g of sugar, 4 g of salt, 125 g of sponge and about 125 g of water.
7 hours for the 1st rising, 1 1/2 hours for the 2nd rising.
I started baking the bread when the tops of the loaf reached to about 8-90% of the height of the pan.
Please refer to the raspberry starter recipe for the baking method.
The front and back look so different...I have to practing my bread forming technique.
It's a really active starter!
The starter sponge did have a slight grape fragrance, but when it was baked into bread it disappeared, and became a delicious and neutrally flavored loaf.
For this bread I used a muscat grape starter.
It's Ripi-mama's rye bread recipe.
The starter is made the same way as the Kyoho grape starter, just with different grapes.
I used 50% starter sponge, and Yukichikara as the bread flour.","url":"https://recipe.bluelayer.org/recipe/57912/a-summer-fall-starter-kyoho-grape-yeast"},{"id":"57903","title":"Pizza Dough Technique","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Mix it up(I use a bread machine).
Do not let it rise.
Devide in half & place in oiled containers/bags in refrigerator for 24 hours or freeze for 3 months?
(defrost-24 hours in fridge).
2 hrs before cooking-remove from fridge-place on oiled 12-14\" square of foil & press into a 1/2\"thick disc.
cover for the 2 hours.
Uncover & spread out with your fingers & palms(a little flour helps) 12\".
Top & slide foil/pizza onto peel then onto a preheated 450 stone in oven for 10-12 minute Thick toppings may require lower temperature & longer time.","url":"https://recipe.bluelayer.org/recipe/57903/pizza-dough-technique"},{"id":"57883","title":"Herbed Croutons Recipe","ingredients":"cheese, parmesan, hard
spices, oregano, dried
spices, garlic powder
spices, basil, dried
salt, table
spices, pepper, black
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"In small bowl mix cheese, oregano, garlic pwdr, basil and salt and pepper.
Set aside.
In large bowl toss bread cubes with oil, then toss with cheese-herb mix till well mixed.
Spread on ungreased cookie sheet.
Bake in 225 degree oven for one hour or possibly till crisp and light golden brown, stirring occasionally.
Cold.
Store in plastic bags or possibly Tupperware.
Will keep about one month.","url":"https://recipe.bluelayer.org/recipe/57883/herbed-croutons-recipe"},{"id":"57868","title":"Moroccan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, sesame seeds, whole, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"place the warm milk mixture ina small bowl or glass measuring cup, stir in the sugar and then sprinkle with the yeast.
stir, then set aside in a warm place for about 10 minutes, till frothy.
in a large bowl, mix together the two flours and salt.
add the yeast mixture and enough warm milk and water to make a fairly soft dough.
knead into a ball and knead on a floured surface for 10 minutes, adding as much flour as necessary to make an elastic dough.
divide the dough into two equal pieces and shape into flattened ball shapes.
place on floured baking trays and press down with your hand to make round breads about 5-6 inches in diameter.
cover with oiled plastic wrap or a clean damp cloth and set aside in a warm place for 1 - 1 1/2 hours, till risen.
the breads are ready to bake when the dough springs back if gently pressed with a finger.
preheat the oven to 400.
sprinkle the loaves with the sesame seeds and bake in the oven for 12 minutes.
reduce heat to 300 and continue baking for 20-30 minutes till they are golden brown and sound hollow when tapped underneath.
serve warm.","url":"https://recipe.bluelayer.org/recipe/57868/moroccan-bread"},{"id":"57866","title":"Lemon Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
lemon juice, raw","directions":"Return the butter to room temperature and mix in the sugar.
Whisk the two together until the mixture becomes white and fluffy, then add lemon juice.
Cut in the flour with a spatula, then bring it all together into one ball of dough.
Shape the dough, cut into squares and pierce with a fork.
Bake for 17-20 minutes at 160C (320F).
Using a fork is an easy way to dock and pattern the dough.","url":"https://recipe.bluelayer.org/recipe/57866/lemon-shortbread"},{"id":"57847","title":"Amish Bread for the Bread Machine","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in order given.
Select basic bread cycle.
Let it go until the bread completes the 2nd rising.
Then turn off the machine and restart it on basic cycle again.
Let cook as normal.","url":"https://recipe.bluelayer.org/recipe/57847/amish-bread-for-the-bread-machine"},{"id":"57846","title":"Andreas Viestad's Bread on a Stick","ingredients":"house of pasta, pizza dough,
cheese, parmesan, hard","directions":"Work cheese into dough.
Wrap dough around two or three sticks and grill at one side of the fire.
Make sure the bread is not in direct contact with the flames.","url":"https://recipe.bluelayer.org/recipe/57846/andreas-viestads-bread-on-a-stick"},{"id":"57843","title":"Marbled Toffee Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
semolina, unenriched
butter, without salt
sugars, brown
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 180C/350F/Gas 4, 10 minutes before baking.
Oil and line a 20.5 cm square cake tin with nonstick baking parchment.
Cream the 175g butter and caster sugar until light and fluffy then sift in the flour and cocoa powder.
Add the semolina and mix together to form a soft dough.
Press into the base of the prepared tin.
Prick all over with a fork, then bake in the preheated oven for 25 minutes.
Leave to cool.
To make the toffee filling, gently heat the 50 g butter, brown sugar and condensed milk together until the sugar has dissolved.
Bring to the boil, then simmer for 5 minutes, stirring constantly.
Leave for 1 minute then spread over the shortbread and leave to cool.
For the topping, place the different chocolates in separate heatproof bowls and melt one at a time, set over a saucepan of almost boiling water.
Drop spoonfuls of each on top of the toffee and tilt the tin to cover evenly.
Swirl with a knife for a marbled effect.
Leave the chocolate to cool.
When just set mark into fingers using a sharp knife.
Leave for at least 1 hour to harden before cutting into fingers.","url":"https://recipe.bluelayer.org/recipe/57843/marbled-toffee-shortbread"},{"id":"57840","title":"Scones/Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
currants, zante, dried","directions":"Combine dry ingredients, cut in butter until mixture resembles coarse crumbs.
Add buttermilk and currants until just moistened.
On floured surface knead 10 times.
Shape into round loaf, cut X in top and bake at 350 for 1 hour, or roll out and cut into scones and bake 20 minutes or so, depending on size.","url":"https://recipe.bluelayer.org/recipe/57840/scones-soda-bread"},{"id":"57838","title":"No Fail Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
vinegar, distilled","directions":"Combine flour& salt in a bowl.
With your fingers or a pastry blender, cut in butter& shortening until mixture resembles bread crumbs.
Combine wter& vinegar and sprinkle over flour mixture a little bit at a time, tossing together with a fork, until the pastry is moist enough to hold its shape when a little piece is pressed between your fingers.
Gather pastry into a ball- it should NOT feel sticky.
Flour the counter or pastry board lightly.
With a floured rolling pin, roll the pastry out into a rectangle approximately 8 X 12 inches.
Fold the pastry into thirds (like a letter).
Turn the dough so the open edges face you& roll out into a rectangle again; fold into thirds again.
Repeat the step one more time.
Cover dough with plastic wrap& chill for 1 hour.
For smaller pies, use 1/2 of the dough; for larger pies, use 2/3 or all of it.
Unused dough can be frozen.
Roll dough out to 1/4 inch for your pie.","url":"https://recipe.bluelayer.org/recipe/57838/no-fail-pastry"},{"id":"57836","title":"Easy Chinsuko (Okinawan Shortbread Cookies)","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
oil, olive, salad or cooking","directions":"In a bowl, combine the vegetable oil and sugar, mix well.
Sift the flour into the bowl from Step 1, and fold in the batter.
Shape the batter into any shape you like, bake in the oven for 13 minutes at 170C!
And the cookies are done!!
!
\"Salt Chinsuko\" Add pinch of coarse salt to the ingredients.
Brown Sugar Chinsuko\" Use brown sugar instead of white sugar!!
!
\"Matcha Chinsuko\" Add 1/2 teaspoon of matcha to the ingredients above!
\"Black Sesame Seeds Kinako Chinsuko\" Use 50 g of cake flour and 20 g of black sesame seed kinako!
The cookies will be very fragile just after baking, so be careful!","url":"https://recipe.bluelayer.org/recipe/57836/easy-chinsuko-okinawan-shortbread-cookies"},{"id":"57827","title":"Apple Slices Brown Betty","ingredients":"bread crumbs, dry, grated, plain
sugars, brown
spices, cinnamon, ground
spices, cloves, ground
apples, raw, with skin
butter, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine bread crumbs, brown sugar, 1/2 teaspoon cinnamon and cloves.
Place half of the sliced apples in a 9x13 inch baking dish.
Top with half the bread crumb mixture.
Repeat layers.
Pour melted butter over all and cover with applesauce.
Combine remaining cinnamon with white sugar and sprinkle on top.
Bake in preheated oven 1 hour, until apples are tender and mixture is bubbly.","url":"https://recipe.bluelayer.org/recipe/57827/apple-slices-brown-betty"},{"id":"57817","title":"Italian Dinner Roll Ciabatta Made Using a Bread Starter","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
beverages, protein powder whey based
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
beverages, protein powder whey based
oil, olive, salad or cooking","directions":"Put all of the first day ingredients () in a sealable container such as Tupperware, and mix well with a single chopstick or a wooden spoon.
It'll be sticky, but don't worry.
Place the lid on the container (do not seal) and leave it out at room temperature for 24 hours.
It'll become bubbly and will have lots of holes.
Add the second day ingredients (marked with except for the olive oil) to Step 2 and mix well with a rubber or wooden spatula.
Do not knead.
Add the olive oil and mix some more.
Do not knead.
Lightly place the lid on the container (do not seal), and let the dough rise again at room temperature for at least 7 hours.
Gently turn the dough out onto a surface that has been well dusted with flour and dust the dough as well.
Do not punch out the dough.
Cut the dough into four pieces with a dough scraper.
Fold each piece into thirds and place on parchment paper.
Cover with damp cloth, then with plastic wrap.
Let the dough rise for 4-5 hours.
Dust the dough with bread flour (unlisted), and spray them with plenty of water.
Preheat the oven to 220C (preheat the baking sheet at the same time), then lower the temperature to 200C and bake for 25-30 minutes.
Dip in olive oil mixed with rock salt and herbs and enjoy!
Buon appetito!
Here, I swapped the water used on the second day with vegetable juice.
Use this if you want an easier recipe.","url":"https://recipe.bluelayer.org/recipe/57817/italian-dinner-roll-ciabatta-made-using-a-bread-starter"},{"id":"57816","title":"Bulger Wheat And Dill Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
bulgur, dry
bulgur, dry
dill weed, fresh
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"Measure all ingredients into bread machine pan in the order suggested by machine's manufacturer.
Process on basic cycle.
This recipe yields a 1 1/2 lb.
loaf.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/57816/bulger-wheat-and-dill-bread-recipe"},{"id":"57805","title":"Baked Reuben Loaf","ingredients":"wheat flours, bread, unenriched
corn, sweet, white, raw
salad dressing, mayonnaise, regular
mustard, prepared, yellow
sauerkraut, canned, solids and liquids
cheese, parmesan, hard","directions":"Thaw bread dough and let rise to double in bulk.
Roll into a 14 x 10 rectangle on a greased baking sheet.
Distribute the corned beef down the center 1/3 of the rectangle.
Combine the mayo with the mustard and spread over the corned beef.
Cover with sauerkraut.
Top with cheese.
Cut strips at 1 intervals along both sides of the filling out to the edge of the dough.
Fold on an angle across the filling, pinch ends together.
Cover and let rise for 30 minutes.
Bake at 400 degrees for 25 minutes.
Cover with foil if browning to quickly.","url":"https://recipe.bluelayer.org/recipe/57805/baked-reuben-loaf"},{"id":"57804","title":"Gingerbread Straws","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
salt, table
leavening agents, baking soda
molasses
water, bottled, generic
butter, without salt
sugars, brown
sugars, granulated","directions":"Mix flour, ginger, cinnamon, cloves, nutmeg, salt and baking soda in a bowl.
In a separate bowl, mix molasses and water.
In a large bowl, beat butter and brown sugar with a hand mixer until light and fluffy.
Beat in molasses mixture, then dry ingredients, to form stiff dough; if dough is sticky, add up to 1/4 cup more flour.
Quarter the dough, form each portion into a disc, wrap in plastic and refrigerate until firm, about 1 hour.
(Can be refrigerated up to 1 week or frozen up to 1 month.)
Heat oven to 350 degrees.
On a heavily floured work surface, roll 1 portion of dough into a 9-by-7-inch rectangle.
Sprinkle dough with 1 Tb.
sugar; use rolling pin to press sugar into dough.
Cut dough (preferably with a fluted-edge pastry cutter) into 9-by-1/2-inch sticks.
Place sticks about 1/2-inch apart on a cookie sheet lined with parchment paper.
Bake on middle rack until done, 18 to 22 minutes; after 10 minutes, rotate sheet from back to front.
Repeat with remaining dough in batches.","url":"https://recipe.bluelayer.org/recipe/57804/gingerbread-straws"},{"id":"57797","title":"Gingerbread Simple Syrup","ingredients":"sugars, granulated
water, bottled, generic
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground","directions":"Combine sugar and water in pot.
Cook over medium-high heat until sugar dissolves.
Add ginger and bring to a boil.
Reduce heat to medium-low and add cinnamon, nutmeg, and cloves.
Simmer for 15-20 minutes.
Transfer to a bowl and cool to room temperature (about two hours).
Strain out ginger, pour into a bottle, and refrigerate.","url":"https://recipe.bluelayer.org/recipe/57797/gingerbread-simple-syrup"},{"id":"57790","title":"Air-fried Okra","ingredients":"egg substitute, powder
okra, raw
bread crumbs, dry, grated, plain
bread crumbs, dry, grated, plain
salt, table
spices, pepper, black","directions":"Preheat oven to 450 degrees F.
Pour egg substitute into a medium bowl.
Add okra and toss to combine.
In a large resealable plastic bag, combine both types of bread crumbs, salt, and pepper.
Shake to combine well.
Add the okra and egg substitute mixture to the bag and shake until coated.
Place a wire rack on top of a cookie sheet.
Arrange okra on rack and bake until crisp, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/57790/air-fried-okra"},{"id":"57775","title":"Panko-Roasted Asparagus","ingredients":"salad dressing, mayonnaise, regular
mustard, prepared, yellow
lemon juice, raw
delallo, italian seasoned breadcrumbs,
asparagus, raw
oil, corn, peanut, and olive","directions":"Preheat oven to 425 degrees F. In a small bowl combine mayonnaise, mustard, and lemon juice.
Transfer half of the mixture to a small serving bowl.
Cover and chill until ready to serve.
Place breadcrumbs in a shallow dish.
Spread the remaining mayonnaise mixture over asparagus spears.
Roll in breadcrumbs to coat.
Place in an ungreased 15 x10x1 inch baking pan.
Drizzle with oil.
Roast about 12 minutes or until asparagus is crisp-tender and breadcrumbs are golden brown.
Serve asparagus with the reserved mayonnaise mixture.","url":"https://recipe.bluelayer.org/recipe/57775/panko-roasted-asparagus"},{"id":"57767","title":"Seasoned Bread Crumbs (Johnny Cash's Mother's Recipe)","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
salt, table
spices, pepper, black
spices, garlic powder","directions":"Combine all ingredients and store in freezer or refrigerator until needed.","url":"https://recipe.bluelayer.org/recipe/57767/seasoned-bread-crumbs-johnny-cashs-mothers-recipe"},{"id":"57762","title":"Half Whole Wheat Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
vinegar, distilled","directions":"Sprinkle yeast over warm water.
In a mixer or bread machine (on dough setting), combine flour and salt on low with paddle attachment.
Drizzle in olive oil and vinegar until combined with flour.
Pour in yeast/water mixture and allow to mix until completely blended.
Coat two 1-gallon size Ziploc bags with a small amount of olive oil.
Divide dough in half, deposit each half into the coated bags.
Leave bag upright and slightly opened until dough doubles.
Seal Ziploc bags.
Drop them in the bottom of your refrigerator and forget about them until you need them.
About an hour before you need the dough, take it out of the refrigerator and allow to come to room temperature.","url":"https://recipe.bluelayer.org/recipe/57762/half-whole-wheat-pizza-dough"},{"id":"57754","title":"Multigrain Bread","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
molasses
butter, without salt
salt, table
seeds, sunflower seed kernels, dried
seeds, flaxseed
oats
wheat flour, white, all-purpose, unenriched","directions":"In bowl, dissolve 1 tsp of the sugar in 1/2 cup of the warm water; sprinkle in yeast.
Whisk in 1/4 cup of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
In large bowl, combine molasses, butter, salt and remaining sugar and warm water.
Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 of the rolled oats.
With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining white flour as necessary - about 10 minutes.
Place in a large greased bowl, turning to grease all over.
Cover with plastic wrap, let rise in a warm place until doubled in bulk - about 2 hours.
Punch dough down, turn out onto lightly floured surface.
With rolling pin, flatten into 11\" x 8\" rectangle; firmly roll up into log and pinch seam to seal.
Place, seam side down, in a greased 9\" x 5\" loaf pan.
Cover and let rise until doubled in bulk - about 1 1/2 hours.
With tip of sharp knife, make 1/2\" deep slash lengthwise down centre of loaf.
Brush top with water, sprinkle with remaining oats.
Bake in centre of 350F (180C) convection oven until loaf sounds hollow when tapped on bottom - about 40 minutes.
Let cool on rack.
For a conventional oven - bake on centre rack at 400F (200C) for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/57754/multigrain-bread"},{"id":"57747","title":"Lite White Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in order recommended by your manufacturer.
Bake on basic/white bread setting.","url":"https://recipe.bluelayer.org/recipe/57747/lite-white-bread"},{"id":"57716","title":"Ginger Crunch Slice","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
butter, without salt
syrup, maple, canadian
spices, ginger, ground
sugars, powdered","directions":"Preheat oven to 180C.
Base:.
Place flour, sugar, ginger and baking powder in the bowl of a food processor and pulse to combine.
Add butter and process until mixture resembles fine breadcrumbs.
Press into a 20cm x 30cm tin lined with non-stick baking paper.
*
Bake for 35-40 minutes or until golden and firm to the touch.
To make the ginger icing:.
Place the butter, golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until the butter is melted.
Stir through the icing sugar and pour immediately over the slice.
Refrigerate for 1 hour or until the icing is set.
Slice to serve.
* The flour mixture will be quite crumbly when you press it into the tin but it comes together as it cooks and as the butter melts.","url":"https://recipe.bluelayer.org/recipe/57716/ginger-crunch-slice"},{"id":"57713","title":"Rosemary Tomato Parmesan Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, rosemary, dried
cheese, parmesan, hard
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
tomatoes, sun-dried","directions":"Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
Turn on machine (use white bread setting).
If tomatoes are packed in oil, first blot them dry with a paper towel.
Cut or snip tomatoes into small pieces-- but do not add them until after the first knead.
If your machine has a fruit& nuts setting, add them when that beeper goes off.","url":"https://recipe.bluelayer.org/recipe/57713/rosemary-tomato-parmesan-bread"},{"id":"57706","title":"Bread Spreads","ingredients":"butter, without salt
jams and preserves, apricot","directions":"Combine thoroughly with a rubber spatula.
Wrap in parchment paper, forming an even cylinder; tie ends.
Keep refrigerated for up to 2 weeks, or frozen for up to a month.
Slice off pats; serve with toast, muffins, or pancakes.","url":"https://recipe.bluelayer.org/recipe/57706/bread-spreads"},{"id":"57700","title":"Skillet Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, salted","directions":"In a bowl, combine the water, yeast and sugar.
Let stand for 5 minutes.
In another bowl, combine the flour and salt.
Add the yeast mixture and stir with fork until a soft dough forms.
Add a little flour if necessary.
Knead for 1 minute in the bowl while adding flour to prevent sticking.
Cover with a clean cloth.
Let the dough rise for about 30 minutes in a warm place, away from drafts (in the microwave oven, for example).
On a floured surface, roll out the dough in two 20 cm (8 in) in diameter discs.
In a cast iron skillet, heat half the butter and cook one bread over medium heat for about 3 minutes on each side.
Repeat with the remaining butter and bread.
Cut into wedges and serve hot.","url":"https://recipe.bluelayer.org/recipe/57700/skillet-bread"},{"id":"57695","title":"Easy Pizza Dough No Food Processor or Bread Maker Needed","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put warm water (80 to 110F) into a bowl.
Add salt and honey and mix with a spoon.
Add yeast, mix and let it sit for about 10 minutes.
Gradually add flour and olive oil and start mixing.
When the mixture gets too heavy to mix, start kneading the dough with your hands.
Knead the dough until you have a smooth ball.
If the dough cracks it is too dry.
Add water bit by bit until if forms a nice coherent ball.
If your dough feels more like batter, it is too wet and you need to add flour bit by bit.
If you need to add water or flour, do it by small amounts.
Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag.
Let the dough rise for about an hour at room temperature, then push it down again so it deflates.
Let it sit for about another hour.
If you want to use it the next day, put it in a refrigerator.
Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards.
Use a rolling pin until the dough is about 1/4\" thick.
Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven
Put on your pizza sauce of choice.
Put on your favorite pizza toppings.
Bake the pizza in you oven at 400 - 450 F for about 20 to 25 minutes until the crust is light brown.
Check on it ahead of the time if using a stone.
Additional Information:.
You get better results when you use a pizza baking stone.
The pizza stone should be placed in the middle of the oven.","url":"https://recipe.bluelayer.org/recipe/57695/easy-pizza-dough-no-food-processor-or-bread-maker-needed"},{"id":"57691","title":"Spiced Panko Bread Crumbs","ingredients":"wheat flours, bread, unenriched
spices, thyme, dried
spices, basil, dried
spices, ginger, ground
spices, pepper, black
spices, chili powder","directions":"In a medium bowl, combine all the ingredients and mix well.
Use or store.","url":"https://recipe.bluelayer.org/recipe/57691/spiced-panko-bread-crumbs"},{"id":"57689","title":"Buttery Cloverleaf Thanksgiving-Table Dinner Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
butter, without salt","directions":"Spray your muffin pans generously with cooking spray and place them on a baking sheet.
(Placing on the baking sheet will help to keep the bottom of the rolls from browning too quickly.)
Pour your warm water into the bowl of your mixer.
Add the yeast and whisk to combine.
Add the warm buttermilk, softened butter, sugar, salt, and just over half of the flours.
Knead with dough hook on low speed, about 8 minutes, adding more flour as needed to make a dough that is soft, smooth, and elastic.
Place the dough into a large greased bowl and cover with plastic wrap that has also been sprayed with cooking spray.
Allow the dough to rise one hour.
Turn the dough onto a lightly floured countertop, and divide into 2 ounce portions.
Cut each portion into 3 chunks.
Round each portion, and dip in melted butter, then place into muffin cups (so youll have a 2 ounce portion, split into three balls, for each muffin tin hole).
When you have finished with all the dough, cover the pans loosely with lightly greased plastic wrap and allow to rest about 45 minutes, or until doubled in bulk.
Preheat oven to 375F the last 15 minutes of rising time.
Place the rolls in the oven and bake 10 minutes.
Reduce the temperature to 350F and continue baking until lightly browned about 15-20 minutes more.
(If youre making these ahead, and planning to freeze them and reheat later, I do not let them get quite as brown, as they will brown a bit when you reheat them).
Allow the rolls to cool in the pan about 10 minutes, then serve, or turn them out onto a cooling rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/57689/buttery-cloverleaf-thanksgiving-table-dinner-rolls"},{"id":"57680","title":"Nutty Pumpkin Yeast Bread","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
seeds, sesame seeds, whole, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Make pumpkin juice by blending water with pumpkin puree or steamed pumpkin flesh with skin on (I include the seeds too because my blender is sharp.
).
Put into the bread machine the juice, oil, flour, salt, sugar, yeast, and sesame seeds.
Use the dough cycle.
Knead into the resulting dough the pumpkin seeds by hand.
(Else the green skins will fall off in the machine's spinning.
).
Form a ball, insert saved stem, with scissors cut slits 3 times (every 20 minutes) at the same places during one hour of proofing.
Spray water from time to time.
After it's become doubled in size (mine grew sideways,) spray some water and bake at 180degrees 20-30min.
(Or until the color is right and inside measures 80 degrees Celsius.
).","url":"https://recipe.bluelayer.org/recipe/57680/nutty-pumpkin-yeast-bread"},{"id":"57674","title":"Bagels(Breadmaker)","ingredients":"water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Set for dough cycle.
Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine.
Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine.
Divide the dough into the appropriate number of pieces.
Each piece should be rolled into a rope and made into a circle, pressing the ends together.
You may find it necessary to wet one end slightly to help seal the ends together.
Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes.
Meanwhile, bring to a slight boil in a nonaluminum pan, (Donna German uses a cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side.
Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet.
Bake in a preheated 550F oven for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/57674/bagels-breadmaker"},{"id":"57662","title":"White Soda Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
oats
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"For brown bread, substitute whole wheat flour.
Preheat oven to 425 degrees.
Place all dry ingredients in large mixing bowl.
Make a well in center of dry ingredients.
Add in buttermilk and melted butter, mixing from center out.
Blend all ingredients (don't beat).
Turn on lightly floured board and knead 10 times into round loaf.
Place on greased pan and X in center with sharp knife.
Bake 10 min at 425 degrees.
Reduce to 375 degrees; bake additional 45 min or possibly till toothpick comes out clean.","url":"https://recipe.bluelayer.org/recipe/57662/white-soda-bread-recipe"},{"id":"57654","title":"Abm Pizza Dough Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place dough ingredients into the bread pan in order given.
Use Dough program.
When finished remove dough from the bread pan and place in a greased bowl, turning to coat proportionately.
Cover and let dough rest for 10 min Or possibly cover and chill overnight.
Roll dough into a 12\" pizza pan or possibly a 13\"x9\" greased pan.
Raise the edges a bit.
Put on toppings.
Cook topped pizza for 20 - 25 min at 425F (220C).
Notes: Remove refrigerated dough from 'fridge about 1 hour before using.
All-purpose white flour may be replaced with equal parts white and whole wheat.","url":"https://recipe.bluelayer.org/recipe/57654/abm-pizza-dough-recipe"},{"id":"57653","title":"Basil Cheese Beer Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, basil, dried
cheese, parmesan, hard
alcoholic beverage, beer, regular, all","directions":"Mix all ingredients.
Pour into well-greased loaf pan and bake in preheated 350-degree oven for 50 min.
Remove fro pan, cold on wire rack and slice.
May be spiced up a bit with garlic.","url":"https://recipe.bluelayer.org/recipe/57653/basil-cheese-beer-bread-recipe"},{"id":"57637","title":"Viennese Shortbread Biscuits","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
salt, table","directions":"Cream together butter and sugar until light and fluffy.
Add essence.
Beat well.
Fold in sifted flours and salt.
Fill into piping bag fitted with fluted tube.
Pipe into straight lengths or different shapes on greased oven tray.
Bake in a moderate oven for 12- 15 minutes or until golden.
Cool on tray.
Leave plain or dip one end in about 125 gm (4oz) of melted dark chocolate for a pretty effect.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/57637/viennese-shortbread-biscuits"},{"id":"57620","title":"Caraway Rye","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, brown
water, bottled, generic
salt, table
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Blend all ingredients together, knead for 7-10minutes, by hand or machine.
Your dough should be smooth and a bit sticky,as that is the nature of rye bread dough.
Place in a lightly oiled bowl, cover with a damp cloth or lightly oiled (I use cooking spray) cling film.
Let rise until doubled, about an hour, maybe longer depending on the room temperature
Gently deflate, and form as you like.
Free form or in a bread pan.
I bake it free form, on a sheet pan lined with parchment paper.
Preheat the oven to 375, and let the bread rise until it is almost doubled.
Slash with a sharp exacto , a lame or a serrated knife.
Every method works, but I prefer an exacto.
Spritz with water and place in the hot oven.
Bake for 15 minutes, turn the pan for even browning and bake for 15 minutes more, or until the internal temperature is 190 or sounds hollow when tapped.
* Or you can throw all the ingredients in a bread machine set on the dough cycle, let rise in the machine and then continue with above instructions.","url":"https://recipe.bluelayer.org/recipe/57620/caraway-rye"},{"id":"57608","title":"Sloppy Joe Pizza","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sweetener, syrup, agave
vinegar, distilled
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
oats
water, bottled, generic","directions":"Mix water, yeast and sweetener, let sit 5 minutes.
Mix vinegar and milk, microwave on HI 30 seconds (will come out gloppy), add to water.
Add flours, knead 8 minutes.
Roll out on cookie sheet or pizza pan, bake 350F (180C) F for about 13 minutes.
Take out of the oven.
Cover with 1/2 jar Healthy Choice spaghetti sauce (one of the m**tless varieties, of course), cooked onions, peppers, mushrooms.
Then place BTB topping (recipe below), put back in 350F (180C) F oven for about 12 to 15 minutes, or until crust is done.
Slice and eat.
(Vegans, if you can come up with a substitute for inchbuttermilk inch, your posting would be appreciated.)
BTB Topping: Mix ingredients, let sit 15 minutes.
Crumble up and saute in Pammed pan until brown, with browned onions.
Can add 13 cup ketchup 1 tablespoon mustard 2 tablespoons molasses or other sweetener garlic, red pepper.
to taste.
Mix, then mix into crumbles.
Place on top of pizza above, or mix with barbecue sauce for sloppy joe.","url":"https://recipe.bluelayer.org/recipe/57608/sloppy-joe-pizza"},{"id":"57606","title":"Basic Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
wheat germ, crude","directions":"n a large bowl (or in the bowl of an electric mixer) whisk together the water, yeast and sugar.
Let stand for 10 minutes, or until the yeast looks creamy.
Add the remaining ingredients and mix until well blended (or on low for about 2 minutes with a dough hook).
Turn the dough out onto a lightly floured board, and knead, adding more flour if you need, for 10 to 12 minutes, or until the dough is elastic and smooth (or mix on medium for about 8 minutes, until the dough has the same appearance).
Shape the dough into a smooth ball and place in an oiled bowl that allows enough room for the dough to grow.
Cover the bowl tightly with film wrap or a damp towel, and set aside to rise for about one hour, or until the dough doubles in size.
Turn the dough out onto a lightly floured board, gently flatten the dough, and cut into two equal portions.
Shape each portion into a log (I just roll the dough up somewhat tightly) and seal the seam by pressing on it.
Place each piece of dough into a greased 9x5\" loaf pan, seam side down,.
lightly spray the tops with pan spray, and cover again with film wrap or a damp towel.
Allow the loaves to rise about an hour to an hour and a half, until they are about doubled.
Preheat the oven to 350f while the dough is rising.
Bake the loaves for 30 to 45 minutes, or until they are a deep golden brown, and sound hollow when the bottoms are thumped (you'll have to tip them out of their pans to test this).
I did gently brush the tops of the loaves with egg whites for shine before I baked them.
Allow the bread to cool about 30 minutes or longer.","url":"https://recipe.bluelayer.org/recipe/57606/basic-bread"},{"id":"57593","title":"Roquefort Potato Gratin","ingredients":"potatoes, raw, skin
cream, whipped, cream topping, pressurized
cheese, roquefort
delallo, italian seasoned breadcrumbs,
spices, rosemary, dried
butter, without salt","directions":"Preheat oven to 425F.
Butter 15 x 10 x 2-inch glass baking dish.
Layer potatoes in prepared dish, sprinkling each layer with salt and pepper.
Bring cream to boil in heavy medium saucepan.
Reduce heat to medium.
Add Roquefort to cream; whisk until cheese melts.
Pour cream mixture over potatoes.
Cover with foil.
Bake until potatoes are tender, about 1 hour.
Preheat broiler.
Mix breadcrumbs and rosemary in small bowl.
Sprinkle over potatoes.
Dot with butter.
Broil until butter melts and crumb mixture is golden brown, watching closely, about 4 minutes.
Let stand 10 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/57593/roquefort-potato-gratin"},{"id":"57585","title":"Rye With Swiss and Corned Beef Appetizer","ingredients":"wheat flours, bread, unenriched
cheese, parmesan, hard
corn, sweet, white, raw
butter, without salt
mustard, prepared, yellow","directions":"preheat oven to 400F.
Slice bread into 20 pieces.
If using a 1.5 loaf, slice into 3/4\" to 1\" slices and cut those in half.
Mix all other ingredients in a bowl.
Place about 1 tablespoon of cheese mixture onto each piece of bread and place on a baking sheet either oiled or lined with parchment paper.
Bake for 12 minutes or until cheese is lightly browned in spots.
Broiling is good, also, but be careful not to burn or over brown.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/57585/rye-with-swiss-and-corned-beef-appetizer"},{"id":"57575","title":"Oat Wheat Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
seeds, flaxseed
oats
oil, olive, salad or cooking
honey
salt, table
leavening agents, yeast, baker's, active dry
vital wheat gluten","directions":"Put all ingredients into the bowl of a stand mixer.
Mix to bring all ingredients together.
The dough will resemble batter at this point.
Don't make any adjustments to it.
Cover and let rest for 20 minutes (this step is essential).
Knead for 4 minutes.
At this point the dough will no longer resemble batter but will be a sticky dough.
Cover and let rest 10 minutes (essential).
Knead for 4 minutes.
At this point the dough will still be sticky but not as sticky as before.
Cover and let rest 5 minutes.
Knead for 4 minutes.
Remove dough from mixer and form into a ball.
At this point the dough should not be sticky, it will be almost tacky and should feel soft and supple.
Put dough into a bowl, cover and let double.
Punch down and form into loaf.
Put in lightly oiled pan.
Cover with a clean towel and let rise until doubled.
Bake in pre-heated 350 f oven for 40 minutes.
Remove from pan and let cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/57575/oat-wheat-bread"},{"id":"57573","title":"Real NY Jewish Rye Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
spices, caraway seed
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, canola
pickle relish, sweet","directions":"Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer.
Turn mixer to low and thoroughly mix dry ingredients.
Beat warm water, canola oil, and pickle juice into dry ingredients.
Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
Cover bowl with plastic wrap and let rest for exactly 30 minutes.
Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes.
Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil.
Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
Grease a 5x9-inch loaf pan.
Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan.
Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
Bake loaf until golden brown and cooked through, about 35 minutes.
The internal temperature of the bread should be 190 degrees F (90 degrees C).
If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out.
Remove from pan and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/57573/real-ny-jewish-rye-bread"},{"id":"57557","title":"Herby Sunflower Crunch Wheat Bread ( Breadmaker 1 1/2 Lb. Loaf)","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried
spices, thyme, dried
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sunflower seed kernels, dried
wheat flours, bread, unenriched","directions":"Select preferred loaf size.
Measure all ingredients into bread machine pan in the order listed.
Select Basic or Rapid Bread Program and Medium Baking Control.
Delay Timer feature can be used.
Press start.
Remove baked bread from pan and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/57557/herby-sunflower-crunch-wheat-bread-breadmaker-1-1-2-lb-loaf"},{"id":"57551","title":"Turkey a la Josie","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
ground turkey, raw
peas, green, frozen, unprepared","directions":"Melt butter in a large saucepan over low heat.
Whisk in flour, salt, and pepper, stirring to combine.
Cook flour mixture for 1 minute.
Add all of the milk to the flour mixture, whisking until smooth.
Raise heat to medium and cook until thickened, stirring constantly.
Once sauce has thickened, stir in turkey and peas, and heat through.
Taste and adjust salt and pepper, as needed.
To serve, ladle over toasted bread, cooked egg noodles, or biscuits.","url":"https://recipe.bluelayer.org/recipe/57551/turkey-a-la-josie"},{"id":"57547","title":"Mother's Bread Custard Recipe","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Cover bottom of a 9\"x13\" pan with bread, cut in strips.
Mix: 1 c. lowfat milk 1 teaspoon vanilla 1/2 teaspoon cinnamon
Mix these other ingredients together and pour over bread.
You can add in raisins if desired.
Serve with white sauce below.","url":"https://recipe.bluelayer.org/recipe/57547/mothers-bread-custard-recipe"},{"id":"49027","title":"Mango Butter","ingredients":"honey
butter, without salt
mango nectar, canned","directions":"In a small mixing bowl with a wooden spoon, beat together the honey, butter, and mango until evenly mixed.
Transfer to a ramekin, smooth off the top, and serve with warm breakfast breads.
If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder.
Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed.
Variations: substitute chopped ripe papaya for the mango, or use half mango and half papaya","url":"https://recipe.bluelayer.org/recipe/49027/mango-butter"},{"id":"57544","title":"Granny's Oatmeal Bread","ingredients":"oats
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola
molasses
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a large bowl pour the boiling water over the rolled oats.
Add the scalded milk and stir.
Pour in the oil and molasses.
Stir well.
In a separate bowl mix the sugar with the yeast and 1 cup of the flour.
When the oatmeal mixture has cooled to lukewarm add the yeast-flour mixture.
Stir in the salt and remaining 5 cups of flour.
Knead dough for 6 to 8 minutes.
Place the dough in a covered greased bowl and let rise until doubled, about 1 1/2 hours.
Punch the dough down.
Knead for 2 minutes.
Divide dough into two pieces and place into greased 9x5x3 inch loaf pans.
Cover pans and let rise until almost doubled in size.
Bake in a preheated 350 degree F (175 degrees C) oven for 1 hour, or until nicely browned.
Let the loaves cool on a rack.
Remove loaves from pan; wrap well and store in a cool spot.","url":"https://recipe.bluelayer.org/recipe/57544/grannys-oatmeal-bread"},{"id":"57537","title":"Artisanal Bakers Dough","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Whisk the flour, yeast, and salt together in a large bowl, then pour in the milk and oil.
Mix together with a large fork or your hands.
Knead once or twice to form a ball.
It may be sticky, but thats okay.
Oil a bowl and set the dough in it.
Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap.
Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours.
Turn the dough once in the bowl about 3 hours before you want to use it.
The 24-hour fermentation process takes the place of kneading the dough.
When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making.
(The dough can be frozen for up to a month; thaw at room temperature before using.)","url":"https://recipe.bluelayer.org/recipe/57537/artisanal-bakers-dough"},{"id":"57533","title":"Peg Bracken's Irish Soda Bread Adapted","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
oil, olive, salad or cooking
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, caraway seed","directions":"Make the sour milk by adding 1 1/2 tbs vinegar to 1 1/2 cups milk.
Grease an 8x8 pan well.
Mix the dry ingredients together in a bowl.
Mix in the oil until crumbly and meal-like.
Mix in raisins and caraway seed.
Add sour milk.
Mix well.
You will have a soft, biscuit-like dough rather than a batter.
Bake at 350F 35-45 minutes or until done.
Note -- this can be dropped from a spoon and baked as biscuits instead if that better suits your needs.
Increase the heat to 400F and decrease the cooking time to 8-12 minutes according to how big you made them.","url":"https://recipe.bluelayer.org/recipe/57533/peg-brackens-irish-soda-bread-adapted"},{"id":"57528","title":"GRILLED FLAT BREAD","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
yogurt, greek, plain, nonfat
salt, table
wheat flours, bread, unenriched","directions":"Sprinkle yeast over warm water in a med/large mixing bowl
Add oil sugar and yogurt and mix until well combined
Add salt and bread flour then mix until flour is incorporated
Turn dough out, onto lightly floured surface and knead until smooth and elastic.
May take up to 15 minutes add only enough flour to keep dough from sticking
Place in bowl and cover loosely with plastic wrap allow dough to rise in warm place until doubled (45+ minutes)
On lightly floured surface cut dough into 8 equal portions (we use a scale).
Shape each portion into a ball and let rest for 10 minutes
Using a rolling pin roll each ball into a 4 inch circle.
Let them rest for 10 more minutes before rolling them into 6 inch circles.
10 minutes before cooking flat breads heat grill to 500 f
Just before grilling turn down to low heat.
Place dough circles directly on grill 2 at a time until flat bread is lightly toasted
Flip and cook other side.
Watch them carefully they cook fast!","url":"https://recipe.bluelayer.org/recipe/57528/grilled-flat-bread"},{"id":"57493","title":"Cottage Dill","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
cheese, cottage, creamed, large or small curd
onions, raw
dill weed, fresh
dill weed, fresh
leavening agents, yeast, baker's, active dry","directions":"Combine all ingredients in the order given.
Can be made with regular or rapid bake cycles.","url":"https://recipe.bluelayer.org/recipe/57493/cottage-dill"},{"id":"57488","title":"Cranberry Orange Bread (Bread Machine)","ingredients":"water, bottled, generic
cranberry juice, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
marmalade, orange
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cranberries, dried, sweetened","directions":"Measure all ingredients except cranberries into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Sweet Cycle; press start.
Add cranberries at the \"add ingredient\" signal.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/57488/cranberry-orange-bread-bread-machine"},{"id":"57483","title":"My Gram Mre's Cheese Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Add cheese, butter, sugar and salt to milk.
Stir to melt cheese.
(I usually wait a little bit so cheese is not completely melted.)
Cool to lukewarm.
Add yeast to dissolve.
(I use fast acting yeast for bread machines.)
Add flour-if too soft, add more flour a little at a time.
(I started with 1/2 cup less and add more if needed.
).
Knead on lightly floured board till smooth.
Place in greased bowl (spray w Pam), cover w/ towel and let rise until doubled in bulk.
(I prewarm my oven and turn off and put dough in a bowl in the oven to double in the warm oven for approximately 45 minutes.
).
Punch down, shape into loaves and place in greased pans (Pam) and let rise until doubled.
(I also do this second rise in the prewarmed oven for approximately 1 hour.
).
If desired, brush w/ beaten egg, before baking.
It gives a nice shine to the bread when finished baking.
(I have not done this yet, but mine aren't as pretty as Gram's either ;).
Bake 350 degrees until nicely browned, 30 to 60 minutes, depending on size of loaf pan.
Check the bottom of loaf to see if it is browned.
(I usually do a double batch and make 2 large loves and bake for 43 minutes.
).","url":"https://recipe.bluelayer.org/recipe/57483/my-gram-mres-cheese-bread"},{"id":"57473","title":"Potato Bread Abm","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Follow direction given with your bread machine.","url":"https://recipe.bluelayer.org/recipe/57473/potato-bread-abm"},{"id":"57462","title":"50 % Whole Wheat Bread - Bread Machine","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
sugars, granulated
oil, olive, salad or cooking
molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Add to bread machine in order recommended by manufacturer.
Use basic or timed cycle.","url":"https://recipe.bluelayer.org/recipe/57462/50-whole-wheat-bread-bread-machine"},{"id":"57461","title":"Easy Whole Wheat Bread","ingredients":"water, bottled, generic
egg substitute, powder
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Dissolve egg substitute in warm water.
Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select Whole Wheat cycle and Regular bake time; press Start.
After 5 minutes, check how the dough is kneading, it may need either 1 tablespoon of flour or 1 tablespoon of water, depending on the consistency.
Once the bread is done, allow it time to cool on a wire rack before cutting.","url":"https://recipe.bluelayer.org/recipe/57461/easy-whole-wheat-bread"},{"id":"57448","title":"Corn Fritter Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
honey
corn, sweet, white, raw
chives, raw
cream, sour, cultured
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/57448/corn-fritter-bread"},{"id":"57440","title":"Pumperknickel Bread","ingredients":"water, bottled, generic
molasses
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
spices, caraway seed
salt, table
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/57440/pumperknickel-bread"},{"id":"57434","title":"Toasty Oat Chocolate Chip Shortbread","ingredients":"oats
butter, without salt
sugars, powdered
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,","directions":"In a small skillet over medium heat, toast the oats for about 6 minutes, stirring occasionally, until lightly golden and fragrant.
Remove from heat and let cool.
Line a 9x9 inch pan with parchment paper, leaving an overhang on 2 sides.
Lightly grease the parchment paper.
In a medium bowl or the bowl of a stand mixer, cream together the butter and powdered sugar until light, about 2 minutes.
On low speed, beat in the salt and vanilla extract.
Using a rubber spatula, gently stir in the flour until just incorporated.
Stir in the oats and chocolate chips.
Spread dough/batter evenly into the prepared pan, and sprinkle the top with a little salt if desired.
Cover the pan with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees F with a rack in the middle position.
Bake shortbread until golden around the edges and dry on top, about 23-30 minutes.
Let cool completely in the pan on a wire rack.
If desired, gently turn out the shortbread onto a cutting board to cut into pieces.
Because of the texture of shortbread, it might not cut so evenly.
Perfectionists beware.
Shortbread will keep, tightly covered, for 3 days.
Recipe adapted from Rosemary Shortbread Crust in Baked: Explorations.","url":"https://recipe.bluelayer.org/recipe/57434/toasty-oat-chocolate-chip-shortbread"},{"id":"57433","title":"Gingerbread Truffles","ingredients":"spices, ginger, ground
cheese, parmesan, hard
spartan, real semi-sweet chocolate baking chips,","directions":"Blitz the gingerbread cookies in a food processor until nice and fine.
Reserve about 1 tablespoon for sprinkling and pour the rest into a large bowl.
Add the cream cheese and work together until nicely combined.
You should have a sticky but workable dough.
Form it into small balls and place on a baking sheet lined with grease-proof paper.
Pop in the freezer for 30 minutes to harden.
Melt chocolate in a bain marie and then dip each truffle in.
Place back on the baking tray and sprinkle each with a little of the reserved gingerbread crumbsdo this as soon as you coat them in chocolate because they harden really quickly and the crumbs wont stick!
Put in the fridge until ready to eat.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57433/gingerbread-truffles"},{"id":"57429","title":"Creating Your Own Sourdough Starter","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Please note that the process is simple, but will take anywhere from 3-5 days to develop.
Day One: Pour 2 tablespoons of pineapple juice into a large clean glass bowl or jar.
(Use a bowl or jar that will hold 3 times the volume, as the starter will double in bulk during the fermentation process.
).
Stir in 2 tablespoons bread flour.
Cover container with plastic wrap and set in a warm draft-free area; 70-80 degrees Farenheit is perfect.
Hotter temperatures (95-100 degrees) will kill it.
Stir at least twice daily.
Day 2: To the starter container add 2 tablespoons pineapple juice and two tablespoons bread flour and stir thoroughly.
Cover with plastic wrap and set in warm place.
Stir at least twice daily.
Day 3: To the starter container stir in 2 tablespoons WATER and two tablespoons RYE flour and stir thoroughly.
Cover and set in a warm place.
Repeat Day 3 if necessary, using bread flour -- When your starter develops a bubbly froth, usually about 3 to 4 days, it is done.
You have succeeded -- this can take up to 7 days in some areas,.
The starter is now ready to use or may be stored in the refrigerator in a covered jar.
CARE AND FEEDING OF YOUR SOURDOUGH STARTER:.
The starter will get better with time, so take good care of it!
If the starter is not used at least every 14 days, then it must be 'fed'.
To feed, pour 2 or 3 tablespoons of the starter into a clean glass bowl (discarding or give away the rest).
Stir in 1/2 cup of lukewarm water and 1/2 cup of flour into the starter.
Cover bowl with plastic wrap or towel and place in a warm draft-free place for 12 to 24 hours, stirring at least every 12 hours.
After 24 hours, the starter should have a plesant sour (yeasty/beer) aroma and is ready for use or may be poured into a clean glass or plastic container, with a lid, and refrigerated for future use.
The starter should be used every 7 - 10 days.
When Ready To Bake: Remove two tablespoons of starter, add equal amounts of flour and water to obtain the amount of starter required for the recipe (plus slightly more to replenosj starter.
As an example, if the recipe calls for one cup of starter, remove two tablespoons of the active starter, stir in a little more than one cup of bottled water and 1 cup of flour.
Adjust the water/flour as needed, the consistency should be similar to pancake batter.","url":"https://recipe.bluelayer.org/recipe/57429/creating-your-own-sourdough-starter"},{"id":"57424","title":"Buttermilk Master Mix for Bread Machine","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Mix together the flour, sugar, powdered buttermilk and salt in a large bowl, making sure to mix well.
Measure out 3 1/2 cups of the mixture into quart-size zipper bags.
If you have a few Tbs of mix left over after measuring out the 6 bags, just divide it between the bags.
Put the bags of mix in a 2 gallon freezer bag, or into two 1 gallon freezer bags.
Seal, label and freeze.
Or, put the entire mix in an air-tight rigid container, and store the whole thing in the freezer.
Remove a the bag of mixture from freezer.
Allow it to come to room temperature.
Place the following ingredients in your bread machine in the order recommended by the manufacturer: 1 Cup warm water, 1 egg, 2 Tbs butter or cooking oil, bread mix, 1 1/2 tsp active dry yeast.
Set your bread machine to the appropriate setting and press start.
Makes a 1-1/2 pound loaf.","url":"https://recipe.bluelayer.org/recipe/57424/buttermilk-master-mix-for-bread-machine"},{"id":"57421","title":"Focaccia","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"These are the ingredients.
Combine the bread and cake flours, yeast, salt and sugar in a bowl.
Add lukewarm water.
Start by mixing it in with cooking chopsticks or something, then switch to folding the dough with your hands.
When the dough is more or less mixed, add the olive oil.
Knead to incorporate the flour in the bowl.
Take the dough out onto a work surface and knead and stretch for about 10 minutes.
Ideally you want the dough to form a thin, translucent film when stretched (as they say often in cookbooks), but you don't have to knead it that long really.
Round the dough off into a ball with a smooth, taut surface.
This is how the dough looks before the 1st rising.
(Put the dough on the lid of a large storage container, and invert the container over the dough.
Leave it to rise.)
After about an hour.
(The measuring cup full of hot water is there to maintain the temperature.)
Today I just divided the dough into 4 pieces.
Usually I divide it into 5 to 6 pieces, which may be easier to bake.
Round off each piece of dough into a ball with a smooth surface.
This dough doesn't need to be rested much.
Once each piece is formed into a smooth ball, go to the next step.
Flour your hands before pressing each dough ball flat.
Use the weight of the dough itself to help stretch it out.
Make the edges a bit thicker than the middle.
This is a better way to stretch the dough than rolling it out with a rolling pin--the dough is puffier this way.
Line a baking tray with parchment paper and put the dough on top.
Go on to the 2nd rising.
Put the whole baking tray in a plastic bag or something to proof.
In the meantime, preheat the oven to 230C.
If you have an electric oven, set it to the highest setting.
The dough will become puffy in about 30 minutes.
Top with olive oil and coarse rock salt and so on.
Add rosemary or other herbs to taste.
It depends on your oven, but basically just bake at 230C for 3 to 5 minutes until lightly browned, and it's done.
The surface is soft too, not hard.
For a cinnamon flavored version, top with butter before baking, and sprinkle with granulated sugar and cinnamon powder.
Spread on pizza sauce, top with cheese, and you have a simple pizza.
Here are some plain round buns made with the same dough.
Variation: Salad pizza!
I put an arugula and cured ham salad on top of a baked focaccia, with mayonnaise diluted with yogurt.
Variation: Light pizza!
No tomato sauce, topped with bacon and sliced bell peppers, mozzarella cheese and olive oil.
Variation: Dessert pizza!
Sprinkle cinnamon powder on sliced banana and bake.
Add lots of chocolate sauce to finish.
Once the foccacia have cooled, wrap up any that you won't eat right away and store in the refrigerator or freezer.
Mist with water and warm in a toaster oven before eating.","url":"https://recipe.bluelayer.org/recipe/57421/focaccia"},{"id":"57416","title":"Ultra-Simple & Ultra-Low-Cal Sweet Potato Cream","ingredients":"sweet potato, raw, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Peel a pre-cooked (boiled or microwaved) sweet potato.
Put all the ingredients in a blender or food processor, and mix until creamy.
You can just eat it as is or spread it on bread.
It's also just the right consistency to pipe out, so it's great for decorating cakes.
You can use it as a topping for Mont Blanc desserts too.
The sweet potatoes you get in Spain where I live are orange, so they look like this, but Japanese sweet potatoes will make a yellow chestnut coloured cream.
I tripled this recipe here, mixed it with 200 ml of whipped cream, and used it to decorate a cake.
It was amazingly delicious!","url":"https://recipe.bluelayer.org/recipe/57416/ultra-simple-ultra-low-cal-sweet-potato-cream"},{"id":"57381","title":"Basic Pizza Dough #1","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
spices, garlic powder
spices, basil, dried","directions":"In a bowl, combine the dry yeast and sugar with the lukewarm water and olive oil.
Whisk, briefly, to dissolve everything and let it proof for 5-10 minutes.
You will know when to stop when the liquid looks all frothy as if it were covered in sea foam.
In a separate bowl -preferably the working bowl of your stand mixer- (this is a stand-mixer recipe; if you want to do it by hand, see below) combine the two types of flour, the salt, and the garlic powder.
Add the dried basil by rubbing the leaves together between your fingertips to reduce it to a powder.
Mix the dry ingredients together until everything is equally distributed.
Pour the wet ingredients into the dry and stir to combine.
If in a stand-mixer, use your dough-hook.
Beat the combined dough at the highest speed you can for 5 - 6 minutes.
ALTERNATIVE: If doing this by hand, dust your counter top with a little bit of flour to prevent sticking and start folding the mixed dough over with your hands, and pressing it flat.
Turn 45-degrees, fold, press, and repeat.
Knead like this with your full-strength for about 7 minutes.
Lightly spread some olive oil around the sides of a clean, large bowl as well as on the surface of the rounded dough ball you have made.
Place the dough into this bowl.
Cover the top of the bowl with a clean light-weight towel, place it in a warm part of the room, and let it rise for 1-1/2 to 2 hours.
When it has risen, divide the dough into two balls and roll it out to an oval about the size of your pizza stone.
Once you have your round, flat dough ready, put it on a cutting board or other, flat surface with a small dusting of yellow corn meal beneath it.
This is an old trick that I learned while making pizzas, years ago, in a restaurant.
The corn meal will allow the dough to slide around easily and will help when you go to slide it into your heated oven and onto the pizza stone.
Add your sauce and desired pizza toppings (try to keep it to 3 or less, including cheese, for the best results) and place on a hot stone or pan that is in an already-hot 450-degree (Fahrenheit) oven.
NOTE: A good pattern I have learned from years of making pizza is: first layer - sauce, second layer - half of your cheese, third layer - your non-cheese toppings, and fourth layer - the remainder of your cheese.
Cook for 13 - 16 minutes or until any cheese turns brown in little spots.
Let your pizza rest for 10 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/57381/basic-pizza-dough-1"},{"id":"57315","title":"Panned Creole Shrimp","ingredients":"crustaceans, shrimp, raw (not previously frozen)
butter, without salt
oil, olive, salad or cooking
spices, garlic powder
spices, pepper, black
sauce, worcestershire
spices, thyme, dried
spices, pepper, black
salt, table","directions":"Heat all ingredients but shrimp in large skillet.
Stir and cook for 1 minute.
Add shrimp, toss to coat and spread in one layer.
Place into preheated 375 degree oven.
Cook for 5 minutes, stirring once.
Serve in soup bowls with the sauce, crusty French bread on the side for dipping.","url":"https://recipe.bluelayer.org/recipe/57315/panned-creole-shrimp"},{"id":"57285","title":"Whole Wheat Sandwich Bread for Bread Machine","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
honey
wheat germ, crude
vinegar, distilled
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Follow directions for order on your bread machine.
Di solve the honey in the water.
Sift flour and milled flax seed for best results.
This is for a 1 1/2 pound loaf.
I like the machine set on light crust for sandwich bread.
Use whole wheat setting.","url":"https://recipe.bluelayer.org/recipe/57285/whole-wheat-sandwich-bread-for-bread-machine"},{"id":"57274","title":"Finger-Lickin' Country Style Boneless Beef (Or Pork) Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sauce, barbecue","directions":"Place the ribs in an 8-quart stockpot.
Add enough water to cover ribs.
Mix in about 1 cup barbecue sauce to the water.
Cover, and bring to a boil.
Reduce heat.
Simmer covered for 2 hours, until ribs are tender.
Preheat grill to medium.
Remove ribs from water and place in a large bowl.
Drench the ribs in additional barbecue sauce.
Transfer ribs to preheated grill.
Close grill lid.
Grill for 10 to 20 minutes, basting generously with barbecue sauce & turning often (every 2 minutes).
(Note: be careful not to overcook the ribs, as they will dry out).
Note: if you prefer, you may finish the ribs in a 350F oven, instead of the grill.
Serve with additional sauce, if desired.
Good with corn bread or buttered rolls, beans and slaw.","url":"https://recipe.bluelayer.org/recipe/57274/finger-lickin-country-style-boneless-beef-or-pork-ribs"},{"id":"57272","title":"Quick 1.5 Lb White Bread for Bread Machine","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, yeast, baker's, active dry","directions":"Check your bread machine book for their directions.
Most want liquids first then dry ingredients.
Add water.
Add olive oil.
Add unbleached flour.
Add flax seed.
Add yeast.
Put bread pan into your bread machine and set it on the 58 minute express bake mode.
Push start.","url":"https://recipe.bluelayer.org/recipe/57272/quick-1-5-lb-white-bread-for-bread-machine"},{"id":"57271","title":"Pacific Fire Shrimp","ingredients":"butter, without salt
creole seasoning,
spices, pepper, black
spices, rosemary, dried
sauce, ready-to-serve, pepper, tabasco
lemon juice, raw
crustaceans, shrimp, raw (not previously frozen)","directions":"Preheat oven to 400.
Mash the butter with the Creole seasoning,lemon pepper,rosemary,Tabasco sauce and lemon juice.
Arrange shrimp in a baking dish and brush on the seasoned butter.
Bake for 5 to 6 minutes.
Serve hot.
French bread goes well with this on the side.
This can be made in advance, spread on the butter seasoning, refrigerate up to 8 hours.
Heat and serve.","url":"https://recipe.bluelayer.org/recipe/57271/pacific-fire-shrimp"},{"id":"57255","title":"Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Measure out flour, sugar and salt in a bowl, and place in freezer.
Cube butter and shortning into 1/2 inch cubes and place in freezer as well, for up to 30 mintues.
Combine the chilled fats to the bowl of flour/sugar/salt, and pinch together with your fingers to combine, until mixture is about the size of small peas.
You can also use a pastry cutter, but I find my hands work even better.
Slowly drizzle ice water over the top and gently knead until no dry patches remain.
Try to press the dough together with your fingers, and it should hold together.
If not, sprinkle some more ice water, and knead a tiny bit more.
The dough should look rather rough, not smooth like bread or pizza dough.
Divide in half and press each half into a round flat disk, wrap in plastice wrap.
Refrigerate disks for at least 30 mintues, (or up to several days) before rolling out pie.
Roll out the dough.
If dough has been chilling for longer than 30 minutes, let it stand at room temperature until pliable enough to roll.
Flour your work surface and roll out dough, working from the middle out, in all directions.
Roll out dough 3-4 inches larger than your pie pan so you can cover the entire bottom and create a rim.
Roll dough over your pin, and transfer to your pie pan.
Trim any excess dough, leaving about 3/4 inch around the edge.
Follow the instrucitons what whatever pie you will be making.
The second half of the dough can be used for another pie, or to top this one!","url":"https://recipe.bluelayer.org/recipe/57255/flaky-pie-crust"},{"id":"57243","title":"Oatmeal Beer Bread","ingredients":"oats
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 350 degrees.
Grease a 5x9 loaf pan.
Combine oats, flour, salt, sugar, baking powder, water and beer and put into the prepared loaf pan.
Bake for 30 minutes.
Generously brush top of loaf with melted butter, reserving some for a second brushing.
Return to oven and bake for 30-40 minutes more until a toothpick inserted in the middle comes out clean.
Remove from the oven and brush with reserved butter.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/57243/oatmeal-beer-bread"},{"id":"57237","title":"Whole Wheat Herbed Garlic Bread","ingredients":"water, bottled, generic
honey
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
spices, rosemary, dried
spices, oregano, dried
spices, garlic powder
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, add water, yeast, salt, & honey, and mix well.
Add oil, fresh chopped herbs, & garlic.
Let sit 5 minutes.
Add half of flour to yeast mixture.
Mix by hand.
Add rest of flour gradually and continue kneading until dough is no longer sticky (7-8 minutes).
Massage to form single free-form loaf.
Preheat oven to 375F.
Place loaf in center of oven & bake 40-50 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/57237/whole-wheat-herbed-garlic-bread"},{"id":"57231","title":"Herb Crusted Flank Steak - South Beach","ingredients":"beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
salt, table
spices, tarragon, dried
spices, garlic powder
spices, pepper, black
mustard, prepared, yellow
bread crumbs, dry, grated, plain
parsley, fresh","directions":"Preheat broiler and pan.
Combine the salt, tarragon, garlic, pepper, and Dijon mustard in a small bowl.
Spread half this mixture onto one side of the meat.
Broil mustard side up, about 4 inches from the heat for 4 minutes.
Turn the meat over, spread the remaining mixture, and broil for an additional 3 minutes.
Combine bread crumbs and parsley, pat evenly on meat.
Broil 1 minute more.
Let stand 5 minutes.
Slice steak thin diagonally across the grain.","url":"https://recipe.bluelayer.org/recipe/57231/herb-crusted-flank-steak-south-beach"},{"id":"57230","title":"Ginger spice frosting","ingredients":"butter, without salt
molasses
sugars, powdered
spices, ginger, ground
spices, nutmeg, ground
spices, cinnamon, ground","directions":"Mix butter until light & fluffy (3-5min)
Add molasses & mix until combine
With the mixer on low gradually add the spices & sifted powdered sugar
Once all ingredients are added continue mixing for a couple of more minutes.
Place in piping bag, decorate gingerbread cupcakes & enjoy!","url":"https://recipe.bluelayer.org/recipe/57230/ginger-spice-frosting"},{"id":"57221","title":"St. Joseph's Day Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
salt, table
butter, without salt
spices, anise seed
raisins, seeded
cornmeal, degermed, unenriched, yellow","directions":"Stir together in a large bowl 1 1/2 cups of the flour, yeast, honey, hot water, salt, butter and anise seeds and mix into a smooth batter.
Stir in the golden raisins and beat for another 10 minutes, gradually adding flour until the dough pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface.
Knead for another 8 to 10 minutes, until the dough is smooth and no longer sticky (you may not need to use all the flour).
Place the dough into a lightly oiled bowl, and turn to coat.
Cover with plastic wrap, and place in a warm place until doubled in size, about 1 hour.
Grease a baking sheet and dust with cornmeal.
Turn the dough out onto a lightly floured surface, and punch down.
Roll into a long tight loaf, and place seam side down onto the prepared baking sheet.
Use a sharp serrated knife to make 3 or four diagonal slashes on the top.
Cover and let rise in warm place until double in size, about 30 minutes.
Preheat the oven to 350 degrees F.
Mist the loaf with water of vinegar before baking, and twice during.
Bake for 35 to 40 minutes in the preheated oven, or until the crust is golden brown, and the loaf sounds hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/57221/st-josephs-day-bread"},{"id":"57219","title":"Creamy Pumpkin Soup","ingredients":"onions, raw
soup, chicken broth or bouillon, dry
pumpkin, raw
cream, whipped, cream topping, pressurized","directions":"Wash, halve and scrape out seeds and fiber.
Peel and cube.
Cook, covered, in boiling water until tender (about 25 minutes).
Mash in blender or by hand and let drain in strainer for 30 minutes.
You'll need about 5 cups of cubed fresh pumpkin to yield enough cooked puree.
If you plan to use the pumpkin shell as the soup tureen, cook all the cubed pumpkin, saving any leftover puree for use in pies, breads or muffins.
To make the soup: Cook diced onion with stock in a large saucepan for about 10 minutes.
Add pumpkin puree and seasonings.
Process in blender or food processor until smooth.
Return to saucepan.
Add cream and heat through, but do not allow to boil.
Taste and adjust seasonings.
Ladle into pumpkin shell if desired, replace lid, and ladle into individual bowls at the table.
Garnish each with a dollop of whipped cream and sprinkle herbs if needed.","url":"https://recipe.bluelayer.org/recipe/57219/creamy-pumpkin-soup"},{"id":"57218","title":"Easy Honey BBQ Chicken Nuggets","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, barbecue
honey
spices, garlic powder
spices, garlic powder
spices, chili powder
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 350 degrees F.
Place bite size chicken pieces in a gallon-sized resealable bag (or lidded bowl).
Add BBQ sauce, honey, and spices.
Zip the bag and shake until chicken is thoroughly coated.
Add breadcrumbs and shake again until chicken is completely coated.
Spread on a foil-lined greased baking sheet.
Bake for 10 minutes or until no longer pink in the center.","url":"https://recipe.bluelayer.org/recipe/57218/easy-honey-bbq-chicken-nuggets"},{"id":"57213","title":"Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
cream, fluid, heavy whipping
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in your bread maker except for the shortening.
Set it to knead for 15 minutes and then rise for 40 minutes.
Once the first rising has finished, remove the dough from the bread maker.
Divide the dough into two pieces and place on a bread mat to let the dough rest for 10 minutes.
If you do not have a bread mat, put the dough on a piece of plastic wrap.
Wrap the dough in a plastic bag while it is resting to make sure it doesn't dry out.
This is how the dough looks when it has rested.
Use a rolling pin to roll each piece of dough into a square shape.
Fold the dough into thirds.
Roll it up vertically.
Then do the same with the other piece of dough.
Lightly grease the bread pan with shortening.
Put the two rolled pieces of dough with the end of the rolls facing down in the corners of the pan.
Let the dough rise a second time using the bread proofing setting of your oven, 40 minutes at 40C.
If your bread pan has a lid, you can choose whether to use it or not!
This is how ithe dough when the second rising is complete.
Bake in the oven for 30 minutes at 180C.
Once it is done baking remove it from the pan while it is still hot, and leave it to cool on a rack to complete.
This loaf was baked without the lid.
This photo shows a loaf baked in a square bread pan with the lid on.","url":"https://recipe.bluelayer.org/recipe/57213/soft-and-fluffy-rich-shokupan-square-bread-loaf-with-cream"},{"id":"57195","title":"Date and Cranberries Bars","ingredients":"dates, deglet noor
cranberries, dried, sweetened
sugars, brown
butter, without salt
honey
water, bottled, generic
water, bottled, generic
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"In a saucepan, cook dates, cranberries, sugar, butter and honey (cover with enough water) until you get fruits re-hydrated and the mixture syrupy.
Add the orange blossom water.
In a bowl, mix oats, flours (I didnt, but you could add a bit of salt to sharpen the taste)
Add the fruit compote to the dry ingredients and mix thoroughly.
I cooked it in a glass container covered with a teflon sheet at 350 F for 30 minutes.
When cooked, reverse the dish onto a board, wait 10 minutes and cut in pieces.
Why the orange blossom water??
Thats the taste i love in good Baklava.","url":"https://recipe.bluelayer.org/recipe/57195/date-and-cranberries-bars"},{"id":"57180","title":"Metric Jester's Famous Homemade Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Dissolve sugar and salt in warm water, then stir in yeast.
Allow yeast mixture to sit for 5 to 10 min (or until it foams).
Place flour into mixing bowl, making a hole in the centre.
Drizzle oil over flour, and then combine yeast and flour mixes.
Knead on a floured surface until it creates a ball.
Place in bread pan and allow to rise 2 hours.
If dough is double in size, preheat oven to 350F.
Bake until golden.
If using a breadmaker, be sure to follow the proper directions for your bread maker, however I suggest you dissolve the sugar and salt in the water first.","url":"https://recipe.bluelayer.org/recipe/57180/metric-jesters-famous-homemade-bread"},{"id":"57170","title":"Blue Cheese Butter","ingredients":"cheese, blue
butter, without salt
spices, garlic powder
spices, onion powder","directions":"Let Blue Cheese & Butter come to room temperature.
Combine remaining ingredients.
Return to refridgerator to firm up.
Place on steak during last few minutes of cooking.
Or spread on bread.","url":"https://recipe.bluelayer.org/recipe/57170/blue-cheese-butter"},{"id":"57169","title":"Homemade Garlic Breadsticks","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, garlic powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cheese, parmesan, hard","directions":"Combine flour, Splenda, baking powder, salt, 1/2 tsp garlic powder and gradually add milk to form the soft dough.
Flour a flat surface and knead the dough gently 4-5 times.
Roll with a rolling pin into a rectangle about 10 x 5 and cut into 12 breadsticks.
Mix melted butter with the remaining garlic powder and parmesan cheese in a large bowl or dish and dip the breadsticks and coat well with the butter mixture.
Sprinkle with more grated parmesan if you like.
Bake at 450F for 15 minutes.
Remove and brush on with any remaining butter.","url":"https://recipe.bluelayer.org/recipe/57169/homemade-garlic-breadsticks"},{"id":"57166","title":"Cream Cheese with Honey and Candied Pecans","ingredients":"butter, without salt
nuts, pecans
sugars, brown
cheese, parmesan, hard
honey","directions":"Melt butter in a skillet and brown slightly over medium heat.
Add pecans and brown sugar and stir to coat the pecans with butter and sugar.
Let cook about 3-5 minutes until sugar has melted and sauce is bubbly.
Transfer pecans and sauce from pan onto a plate lined with parchment paper and set aside to let sugar harden around the pecans.
In a bowl, add cream cheese and honey and whip with a hand mixer.
Add pecans (you might have to break them up a bit) and mix just for about 10-15 seconds to break up the pecans a bit more and get them incorporated into the cream cheese mixture.
Spread on your favorite breads, bagels, French toast ... whatever!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57166/cream-cheese-with-honey-and-candied-pecans"},{"id":"57164","title":"Double Wheat Orange Bread (Abm)","ingredients":"orange juice, raw
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
orange juice, raw
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the exact order listed and prepare the bread dough according to the specific manufacturer's directions for the machine used.
Use Light crust setting.","url":"https://recipe.bluelayer.org/recipe/57164/double-wheat-orange-bread-abm"},{"id":"57159","title":"Easy Cinnamon Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, cinnamon, ground
butter, without salt
water, bottled, generic
raisins, seeded","directions":"Sift all dry ingredients and knead until smooth.
Ad enough water until dough forms.
Let rise for 2 hrs overnight.
Bake at 350 for 35 to 40 minute Let cool then slice.","url":"https://recipe.bluelayer.org/recipe/57159/easy-cinnamon-bread"},{"id":"57150","title":"Rich Scones","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping","directions":"Cut the cold butter into small cubes.
Sift and combine the ingredients into a bowl.
Add the sugar and salt and mix a little.
Add the butter from Step 1.
Use your fingers to mix the butter and flour mixture until smooth.
Add the milk and heavy cream.
Mix well with a scraper to blend in the liquid with the mixture from Step 3.
If it's difficult to mix, you can use your hands to press the dough to mix together.
Bring the dough together on a sheet of cling film.
Wrap with the cling film and let cool in the fridge for about 1 hour.
When the dough has cooled, roll it out with to a thickness of 1 cm.
Fold the dough into thirds.
Turn it 90 and repeat this folding step two more times.
(3 times in total.)
Once you have done the folding step 3 times, wrap in the cling film again and transfer to the fridge.
Leave the dough in the fridge to rest for 1~2 days.
(At least for 1 day.)
Roll the dough out to a thickness of 2 cm and use a round mold of about 5 to 6 cm to cut out the shapes.
Place on a baking tray and brush milk (not listed) on the surface.
Preheat the oven to 200C, then lower to 190C and bake for about 25 minutes.
They are done .
They are sweet enough and delicious as they are, but if you eat with maple syrup, they are incredibly tasty.
These are my usual scones.","url":"https://recipe.bluelayer.org/recipe/57150/rich-scones"},{"id":"57145","title":"White Pan Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt","directions":"Place ingredients in bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/57145/white-pan-bread"},{"id":"57137","title":"Irish Oaten Biscuits (Cookies)","ingredients":"oat bran, raw
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, powdered
butter, without salt","directions":"Preheat the oven to 200C/400F.
Combine oat bran, oats, sugar, flour and baking soda in a big bowl.
Add butter and mix well.
If your dough is too dry, add some water to it until you can work it.
Roll out on a lightly floured surface and cut out cookies in desired shape (if making shortbread fingers, dont forget to prick them before baking).
Bake for about 15 minutes until cookies are golden and crispy.","url":"https://recipe.bluelayer.org/recipe/57137/irish-oaten-biscuits-cookies"},{"id":"57135","title":"Another No-Knead Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried","directions":"Mix first 5 dough ingredients in a large bowl to make a sticky dough, or beat in a stand mixer for 3 minutes.
Cover with plastic wrap and let rest at room temperature overnight or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large bowl.
Turn dough onto lightly floured surface and form into a log or round loaf to fit a 14\" to 15\" lidded stonewar baker or 9\" to 10\" round lidded baking crock.
Place dough in lightly greased pan, smooth-side up.
Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger.
Just before baking, make several slashed to allow for expansion.
Spritz or brush dough with water and sprinkle about 1 tablespoon topping.
Place bread in cold oven and set temperature to 450.
Bake bread for 50 minutes, then remove lid and continue to bake for another 5-10 minutes, until it's deep brown in color.
Remove bread from oven, turn it onto a rack and cool before slicing.","url":"https://recipe.bluelayer.org/recipe/57135/another-no-knead-bread"},{"id":"57132","title":"Michelle Naranjos Indian Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated","directions":"In a large bowl, combine the flour and salt and cut in the lard until the mixture is crumbly.
In a small bowl, combine the yeast, lukewarm water, and sugar.
Set aside until the yeast and sugar dissolve and the mixture is foamy.
Mix the dissolved yeast mixture wit the flour and lard.
Knead the dough until it becomes elastic and pliable, about 7 minutes.
Place the dough in a greased bowl.
Cover the bowl and place it in a warm, draft-free place to rise until doubled, about 4 hours.
Punch down the dough and divide in half.
Shape the dough into 2 free form loaves and place them on an ungreased baking sheet, or place each loaf in a medium-size bread pan.
Cover the loaves and let rise again in a warm, draft free place for another 2 hours.
Preheat the oven to 375.
Bake the loaves for 45 to 60 minutes, or until the bottom of each loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/57132/michelle-naranjos-indian-bread"},{"id":"57126","title":"Buttermilk Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
honey
butter, without salt","directions":"I knead by hand (not having anything other way to do it), but it should work with a machine if you're careful not to overknead it.
This is from _The Laurel's Kitchen Bread Book_, that I would HIGHLY recommend to anyone who bakes bread.
I make only a couple of modifications to the recipe that I will put in braces ([]).
It also makes wonderful rolls.
Dissolve yeast in 1/2 c hot water and let stand a few min to proof.
(It will get a little foamy on top.)
Mix flour and salt in a large mixing bowl [I add in powdered buttermilk here].
Make a well in the middle.
Mix warm water, buttermilk and honey [I use the 2 c. hot water].
Mix should be slightly hot.
Pour into well in flour with the yeast mix and stir from the center out, gradually incorporating the flour into the liquids.
Dough will be soft, but shouldn't be soggy.
(Check by squeezing a bit of the dough between your fingers.
If it is too wet, add in a bit more flour and mix again.
[The last few times I've made this, I've had to add in almost 1/2 c. more flour.])
Turn out onto floured working surface and knead about 20 min, adding more flour as needed to keep dough from sticking.
Do not add in too much, since you don't want the dough to get stiff.
After about 15 min of kneading, knead in the butter in small pcs.
[I can really tell a difference in the texture of the dough after I've done this.]
Rinse a clean bowl out with hot water (to hot the bowl) and put dough in bowl.
Cover with a clean, damp towel and put in a hot place to rise for about 1 1/2 hrs.
To check when it has risen sufficient, wet one finger and press it into the dough about 1/2 inch.
If the depression remains, or possibly if dough sighs a little around the edges, it has risen sufficient.
If the depression fills in a bit, let dough rise a little longer.
When it has risen, gently deflate dough in bowl, round it, cover with damp cloth and let rise in hot place till it has risen again, about 45 minutes.
(Check as before).
Turn out dough onto lightly floured working surface and flatten with your hands to about 1 inch thickness, working any large air bubbles out to the edges.
Divide dough in half and form each half into a ball.
(Fold over one edge a little more than halfway, pressingslightly to seal and press out air bubbles, turn dough, and repeat till dough is rounded [this is harder to explain than to do :-)].
Cover and let rest 10 min.
Lightly grease 2 bread pans (8x4 inch pans).
Shape dough into loaves, place in pans, cover with damp cloth and let rise in hot place about 30 minutes.
Preheat oven to 350F.
Place pans (uncovered) in oven on middle rack and bake about 40-50 minutes, till browned on top and loaf tests done.
(Turn loaf out of pan and thump lightly on bottom.
If itsounds hollow, loaf is done.)
Remove from pans and cold on wire rack.
Brush tops of loaves with melted butter if you like.
To make rolls, substitute 1-2 c. whole wheat flour with whole wheat pastry flour (to make them lighter).
After dividing dough and letting it rest, divide each half into thirds, and each third into fifths.
Round each piece and put into 2 lightly greased 9x13 inch pans (3 rows of 5 in each pan).
Let rise about 30 minutes, and bake at 350F for 20-30 minutes.
Brush tops with melted butter if you like.
[My notes: powdered buttermilk can be found with the powdered lowfat milk in the grocery store, in a small round can (Saco brand, I think).
According to the label, when it is reconstituted with water, it has 0.7 g fat per c..
The two risings will make the loaves lighter and rise higher than a single rising will.
Rapid rise yeast doesn't have the staying power for this, though, so you need to use regular yeast.
I have also used molasses in place of honey, so if desired the flavor, go ahead.
I hope the directions are clear sufficient for novices.
It's hard to describe without pictures.
If they're not clear sufficient, see if your library has the book.
I usually freeze the second loaf.
They keep unfrozen at least a week without any appreciable drying out.
(They may keep longer if you hide them!
:-) )]","url":"https://recipe.bluelayer.org/recipe/57126/buttermilk-bread-recipe"},{"id":"57119","title":"Bull's Eye Cookies Recipe","ingredients":"butter, without salt
vanilla extract
sugars, granulated
wheat flours, bread, unenriched
cocoa, dry powder, unsweetened","directions":"TO MAKE BLACK AND WHITE DOUGH: Place butter, vanilla, sugar, and flour in the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium speed till well-combined.
Transfer to a work surface.
Divide the dough in half.
Return one half to the mixer, and add in cocoa pwdr.
Mix till well-combined.
Wrap dough in plastic, and store, refrigerated, till ready to use.
TO ASSEMBLE THE COOKIES: Place 20 ounces black dough between two 12- by 14-inch pcs of parchment.
Roll out to a 7- by 12-inch rectangle, about 1/3-inch thick.
Repeat with 20 ounces white dough.
Refrigerateboth rectangles at least 30 min.
Place 12 ounces black dough between two 12- by 14-inch pcs of parchment.
Roll out to a 4 3/4- by 12-inch rectangle.
Repeat with 12 ounces white dough.
Refrigerateat least 15 min.
Place 6 ounces black dough on a clean work surface.
Roll into a 12-inch-long log, about 3/4 inch in diameter.
Repeat with 6 ounces white dough.
Wrap in parchment.
Refrigerateat least 15 min.
Remove top piece of parchment from the smaller black rectangle.
Unwrap white log, and place lengthwise on black rectangle.
Using bottom piece of parchment for support, wrap black dough around the white log, pressing with fingers to seal seam.
Roll log back and forth to smooth seam.
Repeat step with the black log and the smaller rectangle of white dough.
Remove the top piece of parchment from the larger white rectangle.
Place white log wrapped in black dough lengthwise on the white rectangle.
Using bottom piece of parchment for support, wrap white dough around log, pressing with fingers to seal seam.
Roll log back and forth to smooth seam.
Repeat step with the black log wrapped in white dough and the larger rectangle of black dough.
Wrap both logs in parchment.
Refrigerate1 hour.
Heat oven to 375 degrees.
Line two baking sheets with parchment.
Remove parchment from logs, and cut into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart.
Bake cookies till barely golden brown, about 15 min.
Transfer cookies to a wire rack to cold.
Bake or possibly freeze remaining dough.
Store in an airtight container up to 2 weeks.
Makes about 7 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/57119/bulls-eye-cookies-recipe"},{"id":"57103","title":"Cottage Dilly Bread (Bread Machine)","ingredients":"water, bottled, generic
cheese, cottage, creamed, large or small curd
oil, canola
honey
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
dill weed, fresh
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"In the bowl of your bread machine add the ingredients in the order they are listed.
Make sure that the yeast does not touch the water.
Set the bread machine on bread cycle.","url":"https://recipe.bluelayer.org/recipe/57103/cottage-dilly-bread-bread-machine"},{"id":"57100","title":"Busy Day Baked Fish","ingredients":"cream, sour, cultured
onions, raw
bread crumbs, dry, grated, plain
sauce, fish, ready-to-serve
butter, without salt
cheese, parmesan, hard","directions":"Preheat oven to 425.
Spray w 13x9x2 inches baking dishes.
In a shallow bowl, combine sour cream and soup mix.
Place bread crumbs in another shallow bowl (I use a pie pan).
Cut fish into serving size pieces; coat with the sour cream mixture, then roll in the crumbs.
Place in two greased 13x9x2 inch baking dishes.
Drizzle with the butter.
Bake, uncovered, at 425 for 12 minutes.
Sprinkle with the parmesan cheese; bake 2-6 minutes longer or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/57100/busy-day-baked-fish"},{"id":"57096","title":"Rice Flour Chocolate Bread in a Silicone Steamer","ingredients":"rice flour, white, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cocoa, dry powder, unsweetened
sugars, granulated
oil, olive, salad or cooking
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add the ingredients to a bowl and use a whisk to mix in a circular motion.
Add the ingredients to Step 1 and use a rubber spatula to mix.
Pour into the lekue and use the rubber spatula to spread it out evenly.
Close the lid, and microwave at 500 W for 2 minutes.
It should be ready to go if you can poke a toothpick through without the dough sticking to it.","url":"https://recipe.bluelayer.org/recipe/57096/rice-flour-chocolate-bread-in-a-silicone-steamer"},{"id":"57070","title":"Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]","ingredients":"raisins, seeded
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Mix 350 g rye flour and 10 g salt in a bowl.
In a separate bowl, pour 380 g warm water over 80 g grape sourdough starter and break apart the starter a little bit in the water (do not dissolve it completely though!)
Cover and let rise for 4 hours at 30C.
Put in the fridge until the next day.
It should be doubled after 4 hours!
If not baking right away, place this into the fridge until later.
Mix the 500 g bread flour, 150 g rye flour and salt.
Mix the fermented wild grape mixture from before with 280 g warm water.
Pour the water/wild grape mixture into the flours.
Mix gently my gradually folding the flour over the liquid, then mix with fingers until the liquid is absorbed and the dough in chunky crumbles.
Next squeeze the dough together with your fingers until no longer floury and the dough comes together into a rough ball.
Remove from bowl and knead until the dough forms a smooth ball.
Split in two if making two types bread with different mix ins.
For mix ins, place the dough in a large bowl, pour in the mix ins and knead them into each loaf.
Place each ball of Dough into a bowl, cover and let rise for 90 minutes
After 90 minutes, gently roll out the dough from the bowl.
Prepare a moist towel and roll the top and sides of the bread dough on the towel to wet the surface a little.
Roll it in the topping of your choice such as barley flakes or rye flakes.
Place top down into banneton baskets (if not using toppings, sprinkle the baskets with plenty of flour first).
Let rise for another 60 minutes.
Gently remove from baskets and place on the baking sheet.
Poke a hole in the center with a chop stick, and then poke more holes in a spiral pattern from center out.
(about 3 cm between each hole).
Bake at 250C for about 40 minutes (check after 30 mintues).
Remove and let cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/57070/roggenmischbrot-rye-bread-with-wild-grape-or-raisin-yeast-bakery-recipe"},{"id":"57069","title":"Sesame Whole Wheat Bread","ingredients":"water, bottled, generic
butter, without salt
honey
seeds, sesame seeds, whole, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"add all ingredients in this order.
cook on\"whole wheat\" cycle.","url":"https://recipe.bluelayer.org/recipe/57069/sesame-whole-wheat-bread"},{"id":"57063","title":"American Green Salad With Cheddar Cheese & Panko Topping","ingredients":"lettuce, cos or romaine, raw
lettuce, cos or romaine, raw
lettuce, cos or romaine, raw
pickles, cucumber, sour
cabbage, raw
cheese, cheddar
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
carrots, raw
radishes, raw
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"In a frying pan, melt the butter then put the panko in and mix until the crumbs are nice and coated.
Put in a bowl and let cool for a few minutes.
In a large bowl, put all the ingredients together and toss.
Serve with a tangy French or 1000 island dressing, or your favorite type.","url":"https://recipe.bluelayer.org/recipe/57063/american-green-salad-with-cheddar-cheese-panko-topping"},{"id":"57051","title":"Easy Barbecued Shrimp","ingredients":"crustaceans, shrimp, raw (not previously frozen)
butter, without salt
spices, pepper, red or cayenne
sauce, worcestershire
spices, garlic powder
spices, oregano, dried
parsley, fresh
sauce, barbecue
lemon juice, raw
salt, table","directions":"Place shrimp in a casserole dish.
In a bowl, melt butter and mix remaining ingredients together.
Pour over shrimp and bake at 350 degrees for 15-20 minutes.
Serve with French bread, if desired.","url":"https://recipe.bluelayer.org/recipe/57051/easy-barbecued-shrimp"},{"id":"57040","title":"Cherry Shortbread Crumble","ingredients":"sugars, granulated
sugars, granulated
spices, cinnamon, ground
nuts, pecans","directions":"Preheat the oven to 425.
Put the cherries into an unoiled 8-inch square baking pan or a 9-inch glass pie plate.
Sprinkle with the sugar and cinnamon and add 2 tablespoons of water to the dish.
Bake for 15 minutes, and then remove from the oven.
Top with the crumbled cookies and bake until the cherries are bubbling and the crumbs are browned, about 10 minutes more.
Serve warm, at room temperature, or cold.","url":"https://recipe.bluelayer.org/recipe/57040/cherry-shortbread-crumble"},{"id":"57023","title":"Buttermilk Wheat Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, yeast, baker's, active dry","directions":"Layer all ingredients into bread machine in order given and use basic setting.
Remove once done and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/57023/buttermilk-wheat-bread"},{"id":"57018","title":"Blue Ribbon Chicken Spiedies Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
vinegar, balsamic
alcoholic beverage, beer, regular, all
cheese, parmesan, hard
parsley, fresh
salt, table
spices, garlic powder
onions, raw
spices, oregano, dried","directions":"Combine all marinade ingredients.
Add in chicken and marinate at least 24 hrs (preferably 48) Turn chicken occasionally.
Skewer and grill.
Serve on Italian bread.","url":"https://recipe.bluelayer.org/recipe/57018/blue-ribbon-chicken-spiedies-recipe"},{"id":"57002","title":"Buttermilk Bread Abm","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine.
Bake.","url":"https://recipe.bluelayer.org/recipe/57002/buttermilk-bread-abm"},{"id":"56986","title":"Low Calorie Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table","directions":"Dissolve the yeast in a small amount of water or, if you are using dry yeast, bloom the yeast as the package instructs.
Using the 1 or 2 setting on your stand mixer with the dough hook attachment in place, add the water and yeast to the bowl of your mixer.
Add the rest of the ingredients.
Once the dough is formed to a smooth dough, turn it out onto your work surface.
Place the dough into an oiled bowl and cover and place in a warm draft free location.
When the dough has doubled in size, punch the dough down by pushing your fist into the center of the dough.
Let it rise again and take it out of the bowl.
Separate into 3 1-pound loaves.
You can place the loaves into loaf pans if you like.
Let the bread proof until doubled in size again.
Putting them in an oven that has not been turned on is a good place for this.
Take the proofed loaves out of the oven and preheat the oven to 400 degrees Fahrenheit.
I like to egg wash the bread and then slash it, but you can skip the wash if you like.
Bake until golden brown.","url":"https://recipe.bluelayer.org/recipe/56986/low-calorie-whole-wheat-bread"},{"id":"56981","title":"Wild Rice Bread Made In Breadmaker","ingredients":"wild rice, raw
honey
molasses
wheat flours, bread, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Mix wild rice, honey and molasses and let set overnight.
In breadmaker, add flour, butter, dry milk, sugar, salt and water, then the wild rice mixture.
Add yeast and cook as directed.
Or, mix dough in breadmaker, form into 12 rolls and place in greased glass pie plate.
Let rise, covered, 60 minutes.
Bake for 20-25 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/56981/wild-rice-bread-made-in-breadmaker"},{"id":"56968","title":"Brown Butter Pecan Shortbread","ingredients":"nuts, pecans
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
vanilla extract","directions":"Grind pecans in processor until coarse meal forms.
Melt 1/2 cup butter in small skillet over medium heat.
Cook until dark amber, stirring often, about 6 minutes (do not burn).
Pour through fine strainer into small bowl.
Chill just until firm, about 1 hour.
Preheat oven to 300F.
Whisk flour and salt to blend.
Using electric mixer, beat brown butter, 1/2 cup butter, and sugar in large bowl until creamy.
Beat in vanilla, then nuts.
Gradually beat in flour mixture on low speed just to blend.
Transfer dough to sheet of parchment paper.
Form dough into rectangle.
Place second sheet of parchment paper over dough.
Press or roll dough into 12x8- inch rectangle.
Remove top sheet of parchment.
Transfer dough on parchment to baking sheet.
Using fork, pierce dough all over, spacing 1 inch apart.
Bake shortbread until golden brown and firm to touch, about 55 minutes.
Leaving shortbread on baking sheet, cut lengthwise into 8 strips.
Cut each strip crosswise into quarters.
Cool 10 minutes on sheet on rack.
Transfer cookies to rack to cool completely.
DO AHEAD: Can be made 3 days ahead.
Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/56968/brown-butter-pecan-shortbread"},{"id":"56965","title":"Bread Machine Golden Flax Bread","ingredients":"water, bottled, generic
butter, without salt
molasses
salt, table
seeds, flaxseed
vital wheat gluten
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Note: 6 more tablespoons of milled flax seed and 2 more tablespoons of water may be substituted for the butter.
Add all ingredients into the machine's baking pan as directed by the manufacturer.
Select basic cycle with light or medium crust.","url":"https://recipe.bluelayer.org/recipe/56965/bread-machine-golden-flax-bread"},{"id":"56942","title":"Sauerkraut Corned Beef Dip","ingredients":"cream, sour, cultured
spices, garlic powder
salt, table
spices, pepper, black
dill weed, fresh
sauce, worcestershire
spices, caraway seed
sauerkraut, canned, solids and liquids
corn, sweet, white, raw","directions":"Thoroughly mix all ingredients together and refrigerate overnight.
Serve with rye or pumpernickel cocktail bread or crackers.","url":"https://recipe.bluelayer.org/recipe/56942/sauerkraut-corned-beef-dip"},{"id":"56931","title":"Apricot Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
oil, olive, salad or cooking
alcoholic beverage, beer, regular, all
apricots, dried, sulfured, uncooked","directions":"Preheat oven to 350F Lightly grease a 9x5 inch loaf pan.
In a very large bowl, whisk together flour, baking powder, salt and sugar.
Make a well in the center and add in vegetable oil and beer.
Mix.
Stir just until just combined.
Stir in dried apricots.
Pour batter into prepared pan.
Bake for 55-60 minutes, until the loaf is light golden brown and a toothpick inserted into the center comes out clean (the top should spring back when lightly pressed).
Turn loaf out of the pan and allow the bread to cool on a wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/56931/apricot-beer-bread"},{"id":"56921","title":"Crisp White Chocolate Chip Shortbread","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
spartan, real semi-sweet chocolate baking chips,
sugars, granulated","directions":"Preheat oven to 350F.
In a large bowl, using an electric mixer on medium speed, cream the butter, powdered sugar, and vanilla until light and fluffy; scrape down sides of bowl as needed.
Reduce mixer speed to low; gradually blend in the flour, cornstarch, and salt; blend well.
Gently stir in the chocolate chips.
Pat dough into an ungreased 15x10x1\" jelly-roll pan; sprinkle with sugar.
Bake 15-20 minutes, or until edges are pale golden.
Immediately cut into strips, diamonds, or squares; remove from pan when cool.
Store airtight.","url":"https://recipe.bluelayer.org/recipe/56921/crisp-white-chocolate-chip-shortbread"},{"id":"56919","title":"Cheese Bread (A B M)","ingredients":"water, bottled, generic
butter, without salt
salt, table
honey
mustard, prepared, yellow
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, red or cayenne
leavening agents, yeast, baker's, active dry
cheese, cheddar","directions":"FETA VARIATION: Instead of the cheddar cheese and cayenne, use 1/3 cup cubed feta and 1 tablespoon freshly ground black pepper.
Add the dough ingredients to your bread machine in the order suggested by your manufacturer.
(Add the cayenne on top of the flour.
).
Add the cheese to the extras dispenser of your machine.
(If your machine doesn't have this feature, you may have to pay attention and add it after the initial rest.
).
Set the machine for 1 lb/ white/ medium crust/ add extras.
I think this would be excellent with other cheese/pepper combinations.
These are the only two I've tried.
If you find another good varation - please post a review of it!","url":"https://recipe.bluelayer.org/recipe/56919/cheese-bread-a-b-m"},{"id":"56916","title":"Crowd Pleasing Light Oat Bread (Bread Machine)","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
salt, table
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, yeast, baker's, active dry","directions":"Place all the ingredients in the order listed or according to the bread machine manufacturers.
Select the light setting.","url":"https://recipe.bluelayer.org/recipe/56916/crowd-pleasing-light-oat-bread-bread-machine"},{"id":"56903","title":"Sun Nut Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
seeds, sunflower seed kernels, dried
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/56903/sun-nut-bread"},{"id":"56900","title":"Bread and Butter Pickles","ingredients":"pickles, cucumber, sour
vinegar, distilled
sugars, granulated
wheat flours, bread, unenriched","directions":"Cut ends off cucumbers.
Cut into 1/2\" slices.
Prepare boiling water canner.
Heat jars & lids in simmering water until ready to use.
Do not boil.
Set aside.
Combine vinegar, sugar, pickling spice in a medium sausepan.
Heat to a boil.
Pack slices into hot jars.
Laddle hot pickling liquid over slices.
Leaving 1/2\" headspace.
Remove air bubbles.
Wipe rims on jars.
Apply bands and adjust to fingertip tight.
Process filled jars in a boiling water canner for 10 minutes.
Remive jars and cool.
Check seal after 24 hours.
Lids should not flex up and down when center is pressed.
For Best flavor allow pickles to stand for 4-6 weeks to develop flavors...This makes about 8 pints...","url":"https://recipe.bluelayer.org/recipe/56900/bread-and-butter-pickles"},{"id":"56895","title":"Communion Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix ingredients together.
Roll out to 1/8 inch thickness.
Bake at 350 degrees (175 C.) until golden.
Break into small pieces after cool.","url":"https://recipe.bluelayer.org/recipe/56895/communion-bread"},{"id":"56885","title":"Boston Market Style Turkey Meatloaf","ingredients":"tomato sauce, canned, no salt added
sauce, barbecue
sugars, granulated
ground turkey, raw
delallo, italian seasoned breadcrumbs,
onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, pepper, black","directions":"Preheat oven to 400 degrees.
In a small sauce pan mix tomato sauce, barbecue sauce, and sugar over medium-low heat.
Whisk the sauce until all ingredients are fully incorporated.
Turn off heat and set aside 1/2 cup for later use.
Add the dry bread crumbs to turkey meat and mix fully.
Then, pour the remaining sauce from the pan over turkey meat and mix again.
(Sauce may still be hot to the touch, so use a large stirring spoon if necessary.
).
Add the rest of the ingredients and mix well (not the 1/2 cup sauce).
Pack a loaf pan with the meat mixture and bake for 30 minutes.
At 30 minutes, drain fat from pan and cut meatloaf evenly into desired size slices.
Pour remaining sauce over meatloaf and return to oven.
Bake for an additional 30 minutes.
Allow to cool, about 5-10 minutes, and enjoy!","url":"https://recipe.bluelayer.org/recipe/56885/boston-market-style-turkey-meatloaf"},{"id":"56860","title":"Cinnamon Honey Almond Butter","ingredients":"nuts, almonds
honey
spices, cinnamon, ground","directions":"Using a medium to large high-powered food processor (S-shaped blade), blend the almonds until grainy.
Add honey and cinnamon and puree for 15-20 minutes stopping periodically to scrape the sides of the bowl.
If the almonds havent become a smooth butter at the 20 minute mark, continue to puree another 5 minutes.
The almonds will be completely smooth and not grainy at all.
Serve on fresh fruit, breads, crackers, etc.
Keep leftover refrigerated for optimal freshness.
Note the stages the mixture will go through: 1.
Grainy and crumbly.
Taking form.
Dont give up!
Ultra smooth and creamy almond butter.
Yum!","url":"https://recipe.bluelayer.org/recipe/56860/cinnamon-honey-almond-butter"},{"id":"56853","title":"Swedish Thin Bread (Crackers)","ingredients":"sugars, granulated
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Add sugar to cream.
Add soda to flours, then add salt.
Roll out thin on a floured board.
Cut into squares (a pizza or ravioli cutter works great).
Sprinkle with salt.
Bake at 350 F until light brown - check after 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/56853/swedish-thin-bread-crackers"},{"id":"56851","title":"Onion-poppy Seed Loaf","ingredients":"water, bottled, generic
onions, raw
butter, without salt
wheat flours, bread, unenriched
spices, poppy seed
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched","directions":"Measure ingredients carefully, placing all ingredients in the bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle.
Use Medium or Light crust colour.
Remove baked bread from pan and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/56851/onion-poppy-seed-loaf"},{"id":"56850","title":"Yogurt Bread","ingredients":"yogurt, greek, plain, nonfat
water, bottled, generic
oil, olive, salad or cooking
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat germ, crude
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine in this order.
Cook on basic cycle.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/56850/yogurt-bread"},{"id":"56842","title":"Honey White Bread","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched","directions":"5 Easy Steps:.
In a large mixing bowl, whisk together warm water and honey until honey is dissolved.
Add yeast, and cover with a towel.
In about 10-20 minutes, your mixture should look like the picture above.
(I would describe it as delightfully frothy.)
Mix in your salt, and then add the bread flour one cup at a time.
(I use the whisk for the first three cups and then switch to a wooden spoon or silicone spatula for the last three cups.
For the very last cup, I don't even stir.
).
(Take any rings off between Steps 2 and 3.
I learned this the hard way.
Keep them on the counter that is farthest away from the garbage disposal.
I also learned this the hard way.
).
Add a little extra flour to your hands and knead the dough, about 5 minutes.
(Maybe this will get me in trouble with the baking police, but I knead the dough right in the large mixing bowl.
It keeps my counter cleaner.)
Place kneaded dough in a large, greased bowl and cover with towel.
After an hour, your dough should have risen significantly.
(Here comes the best part!)
Punch the dough (Don't hold back!
Get out all your frustration!)
and then knead again for a couple of minutes.
Divide into two lightly-greased loaf pans and cover with your towel once more.
After allowing the dough to rise for 30 minutes in the loaf pans, bake in a preheated oven at 325 for 30-35 minutes.
(For my oven, it's about 33 minutes.
A lot of bread recipes use an oven at 350.
I find 325 works better for honey.
).","url":"https://recipe.bluelayer.org/recipe/56842/honey-white-bread"},{"id":"56839","title":"Dark English Toffee","ingredients":"sugars, granulated
water, bottled, generic
syrup, maple, canadian
molasses
butter, without salt","directions":"Combine all of the ingredients in a heavy-bottom saucepan over medium heat.
Heat slowly, stirring until the butter has melted and the sugar has dissolved.
Increase the heat and bring the mixture to a boil.
Cover and gently boil for around 2 minutes.
Remove the cover and continue to boil, stirring occasionally, until the mixture reaches 300F on a candy thermometer; it should take 10-15 minutes.
Pour the mixture into a buttered 6x6-inch pan, let the toffee cool to the touch and score it into 1-inch squares.
Let the toffee cool completely; turn it out onto a board, bread the toffee into pieces and warp them individually in squares of waxed paper.
Store at room temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/56839/dark-english-toffee"},{"id":"56830","title":"Coconut Macadamia Encrusted Halibut","ingredients":"fish, halibut, greenland, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
delallo, italian seasoned breadcrumbs,
nuts, macadamia nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
butter, without salt","directions":"pre-heat oven to 425.
combine coconut milk and 1/4 cup of honey in a baking dish.
marinate halibut in the mixture for 30 minutes or longer.
in the mean time, place macadamia nuts in food processor until finely crushed.
combine bread crumbs, macadamia nuts and coconut shavings on a large plate or platter.
roll halibut steaks in bread crumb mixture, and transfer to a greased baking dish or cookie sheet.
combine remaining honey and butter in a small bowl and microwave for 30 seconds (or until liquid).
drizzle over halibut.
bake for 15 minutes uncovered, or until cooked through.","url":"https://recipe.bluelayer.org/recipe/56830/coconut-macadamia-encrusted-halibut"},{"id":"56826","title":"Cinnamon-Apple Bread","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/56826/cinnamon-apple-bread"},{"id":"56817","title":"Healthy Rye Bread","ingredients":"water, bottled, generic
molasses
salt, table
spices, caraway seed
honey
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Mix first six ingredients together in a large bowl and let cool until molasses mixture is just warm.
Dissolve yeast and brown sugar in 1/2 cup warm water and add to molasses mixture.
Stir in unbleached white flour and whole wheat flour until dough is soft enough to knead.
Knead briskly 5 to 10 minutes.
Let rise approximately 30 minutes and then divide mixture into 2 round loaves.
Place both loaves on a vegetable oil-sprayed cookie sheet and let rise 20 minutes.
Bake for 1 hour in a preheated oven at 375 degrees F.
Allow bread to cool before slicing.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/56817/healthy-rye-bread"},{"id":"56816","title":"White Chocolate Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
vanilla extract
salt, table
spices, nutmeg, ground
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
butter, without salt
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Place all of the ingredients into the bucket of your bread machine, reserving 1/3 cup of white chips or chunks for the topping.
Program the machine for basic bread, light crust, and press Start.
After about 10 minutes of kneading, examine the dough; it should be smooth and soft, not gnarly.
Add additional water, if necessary; the bread will rise properly and have a beautiful, tender texture if it has the correct amount of liquid.
Note: If the bread is coarse-textured and collapses, use slightly less liquid the next time.
If you have a bread machine that seems to heat the dough a lot as it kneads, such as the Breadman, add half the chocolate at the beginning of the kneading cycle and half near the end, as otherwise it may all melt.
Adding all of the chocolate at the beginning worked fine with the Zojirushi, which is a \"cooler kneader than Breadman.
Chop or crush the reserved white chocolate.
Just before the final rise cycle begins, brush the top of the loaf with water or beaten egg white, and sprinkle with the crushed white chocolate.
(This step is optional, but if you like caramelized white chocolate, it really adds a nice touch.)
Allow the machine to finish its cycle.
Heres a helpful hint: Just before the final rise cycle begins, and before you brush the top with water or egg, lift the dough out of the machine, remove the paddles, and spritz the bucket with non-stick baking spray.
The baked bread will release more easily from the pan, and only small holes will be left in the bottom, rather than the larger holes the paddles would have left.
You could also form this dough into breakfast buns and glazed with vanilla frosting.
To make buns, place all of the ingredients (except 1/3 cup of the white chocolate) into the bucket of your bread machine.
Program the machine for dough or manual, and press Start.
When the cycle is complete, turn the dough out onto a lightly floured or greased work surface.
Divide the dough into 12 pieces, each weighing slightly more than 2 1/2 ounces.
Shape the pieces into round balls, and place them on a lightly greased or parchment-lined baking sheet, leaving room between them for expansion.
Cover and let rise for 30 to 45 minutes; the buns will be almost double in size, and be very soft looking.
Gently brush the buns with water or beaten egg white, and sprinkle the reserved white chocolate over their tops.
Bake the buns in a preheated 350F oven for 18 to 20 minutes, until theyre a light golden brown.
Remove them from the oven, and cool them a bit on a wire rack.
Spread while theyre still warm with the following glaze, if desired.
In a small saucepan set over low heat, or in the microwave, melt together the white chocolate, butter, honey, and milk or cream, stirring until smooth.
Sift the sugar into the chocolate mixture, and stir; thin with a teaspoon or so of extra milk if necessary to make a smooth, spreadable glaze.
Spread over the warm rolls, then allow them to cool for an hour or so, for the glaze to harden.
Yield: 12 buns.","url":"https://recipe.bluelayer.org/recipe/56816/white-chocolate-bread"},{"id":"56814","title":"Milk and Honey White Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
nuts, walnuts, english
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"In a saucepan or microwave-safe bowl, combine milk, honey and butter.
Heat just until the butter is melted.
Cool for 10 minutes.
In a bowl, combine the remaining ingredients; stir in milk mixture just until combined.
Pour into a greased 9-in.
x 5-in.
x 3-in.
loaf pan.
Bake at 325 for 1 hour or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/56814/milk-and-honey-white-bread"},{"id":"56808","title":"Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract","directions":"Cream together butter and sugar.
Add remaining ingredients using hands to knead until ingredients are blended.
Press into ungreased baking dish.
Bake at 325F for about 20 minutes, or until lightly browned.
Cut into wedges while warm and serve topped with berries and whipped cream.","url":"https://recipe.bluelayer.org/recipe/56808/shortbread"},{"id":"56794","title":"Unleavened Griddle Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic","directions":"In a large bowl, combine whole-wheat and while bread Hours.
Make a well in the center.
Gradually add water and mix thoroughly until loose dough forms.
Transfer to a lightly floured work surface and knead until dough becomes soft and elastic, 10 to 12 minutes.
Shape into a ball and let rest 15 to 30 minutes.
Knead again vigorously for one minute.
Preheat cast-iron pan or griddle over medium high heat.
Separate dough into 8 equal balls.
Form into 6-inch rounds.
Pierce each round all over with the tines of a fork.
On a preheated griddle or skillet over medium-high heat cook rounds for 30 to 45 seconds per side, until dark brown spots appear.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/56794/unleavened-griddle-bread"},{"id":"56781","title":"Artisan White Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Mix yeast, salt, sugar, butter and water together.
Add flour ans stir until all flour is incorporated.
Put dough in a container and cover loosely with a lid.
Allow dough to rise for 2 hours at room temperature.
Refrigerate dough overnight or up to 7 days.
On baking day:.
Grease a 9x4x3 loaf pan.
Dust the surface of the dough with flour and pull out a 1 1/2 pound piece of dough.
Dust the dough with more flour and gently stretch the surface of the dough around to the bottom on all four sides.
Form into an oval and place it in the pan.
Allow the dough to rest and rise for at least 1 1/2 hours.
Preheat the oven to 350 degrees.
Bake the bread for 45 minutes or until golden brown and an internal temperature of 180 degrees.
Remove from pan and cool on a rack until completely cool.","url":"https://recipe.bluelayer.org/recipe/56781/artisan-white-bread"},{"id":"56773","title":"Blueberry Bagels","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
blueberries, raw
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
water, bottled, generic","directions":"Put all the ingredients except for the dried blueberries in a bread maker and program the machine for about 15 minutes.
(Add the blueberries after 12 minutes.)
Take the dough out of the bread maker, then separate into 5 portions (each should weigh a little less than 106 g) and roll into balls.
Let the dough sit for 10 minutes in a firmly sealed container.
Shape the bagels (see the note in Helpful Hints) and let rise for about 20 minutes.
While they're rising, prepare the kettle boil.
Put the kettling ingredients in a frying pan and bring to a boil.
After the bagels have finished rising, preheat the oven to 210C.
Put the bagels in the frying pan and boil for 30 seconds on each side.
Once the bagels have finished the kettle boil, lay them out on a plate covered with parchment paper and gently pat dry the water.
Place the bagels on a baking sheet lined with parchment paper and bake for 18 minutes at 200C.
All done!","url":"https://recipe.bluelayer.org/recipe/56773/blueberry-bagels"},{"id":"56770","title":"Basted Duck With Oyster Dressing Recipe","ingredients":"salt, table
spices, pepper, black
wheat flours, bread, unenriched
sauce, oyster, ready-to-serve
butter, without salt
lemon juice, raw
spices, paprika
spices, thyme, dried","directions":"Season duck cavity with salt and pepper.
Add in oysters, liquid removed and minced, to bread stuffing.
Use oyseter liquid as part of liquid to moisten.
LIghtly stuff duck.
Place remainder in separate pan to bake with duck.
Mix butter, lemon juice, paprika and thyme.
Bake duck on rack in covered roaster in 325 deg.
oven for about 2 1/2 hrs.
Baste often with lemon mix.
Baste dressing with duck drippings.
remove cover at the last to brown duck.","url":"https://recipe.bluelayer.org/recipe/56770/basted-duck-with-oyster-dressing-recipe"},{"id":"56759","title":"Puff Puff","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
sugars, granulated
salt, table
vanilla extract
oil, canola","directions":"Add 2 tablespoon of sugar and the yeast to the water.
Use a whisk to dissolve the mixture for about 2 minutes.
Let the mixture sit for 7 minutes until it starts to bubble.
Turn the mixture to a big bowl and add the remaining sugar, salt, and vanilla extract and mix well until dissolved.
Sift the 6 cups of flour into the mixture and mix well with a whisk or a wooden spoon.
Then you can begin to mix the mixture with your hand until all the bumps are smooth.
Mix for about 4 minutes.
When the mixture is smooth, cover with seran wrap and leave it at a warm area to rise for about an hour an hour and a half.
Heat up the oil in a pot at medium heat for 15 minutes.
Make sure that the oil is about 2 inches deep so that the puff puff dont end up being flat.
When you are ready to fry the puff puff lower the heat for a minute.
The puff puff mixture should be nice and risen.
grab small amount fo the mixture with your hand and squeeze small balls through your thumb and index finger.
The balls should rise to the top of the oil quickly.
Raise the oil temperature so that the balls can brown.
You want to cook these balls for about 3 minutes each or maybe 4 minutes so that the inside gets cooked properly.
If you dont want to use your hand to make the balls , you can use a small ice cream scoop.
Remember to lower the oil temperature between each fry.
Also turn them around frequently so they brown all over.
Drain them on a paper towel.
and leave to cool for 30 minutes before serving.
They taste best with coke or sprite or any soda you might have.","url":"https://recipe.bluelayer.org/recipe/56759/puff-puff"},{"id":"56738","title":"Ranch Breaded Fish Fillet","ingredients":"delallo, italian seasoned breadcrumbs,
salad dressing, ranch dressing, regular
oil, olive, salad or cooking
sauce, fish, ready-to-serve
butter, without salt
oil, olive, salad or cooking","directions":"Mix seasoned bread crumbs with ranch dressing and the oil.
It will be pasty.
Dry fish off well and pat the crumb mixture on the fish.
Add butter/olive oil mixture to skillet and heat to frying temperature.
Fry fish until light golden brown and fish flakes nicely.","url":"https://recipe.bluelayer.org/recipe/56738/ranch-breaded-fish-fillet"},{"id":"56736","title":"Weight Watchers White Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place dry ingredients in mixer bowl.
Attach flat beater and mix for 30 sec.
Change to dough hook.
Set to speed 2.
Add oil and then water slowly until bread pulls away from the side of the bowl.
Knead 2 minutes until dough silky to touch.
Shape into ball and place into oiled bowl, greasing the top of the dough.
Cover.
Let raise until doubled, 1 1/2-2 hours.
Punch down.
Knead 3 or 4 times.
Shape and place into bread pan.
Let rise until doubled, no more than 1\" above bread pan.
Bake at 350 degrees for 30-40 min until instant read thermometer reads 170 degrees of higher.
Cover dough with foil tent if necessary to prevent over browning.
Cool on wire rack.
OR.
Place all ingredients in bread maker pan in order set by manufacturer.
Bake on bread cycle.","url":"https://recipe.bluelayer.org/recipe/56736/weight-watchers-white-bread"},{"id":"56730","title":"Eggnog Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, nutmeg, ground","directions":"Preheat oven to 350 degrees F.
Place all ingredients in a bowl.
Using hands rub ingredients together until perfectly blended.
Pack mixture into a 9x13 pan that has been lined w/ waxed paper.
Prick mixture well with a fork.
Bake until a pale brown.
Cut into small squares as soon as taken from the oven.","url":"https://recipe.bluelayer.org/recipe/56730/eggnog-shortbread"},{"id":"56729","title":"Gingerbread Cake Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground","directions":"Mix together all the ingredients in a mixing bowl.
Transfer mixture to an air-tight container.
Include the following instructions for making Gingerbread Cake: Grease a 9-inch baking dish.
Put 1 container of Gingerbread Cake Mix into a mixing bowl; make a well in the middle of the mixture.
Add in 1/2 cup softened butter or margarine, 1 egg, 1/2 cup sour cream, and 1/2 cup molasses.
Beat on low speed with an electric mixer until the batter comes together.
Gradually add in 1 cup boiling water; stir just until combined.
Pour batter into baking dish and bake in a 350 oven for 35 minutes or until pick comes out clean.
Cool and serve with whipped cream.","url":"https://recipe.bluelayer.org/recipe/56729/gingerbread-cake-mix"},{"id":"56715","title":"Arabian Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, olive, salad or cooking","directions":"Mix yeast, water and sugar.
Set aside.
In a large bowl, combine flour, dried milk and salt.
Pour in the oil and yeast/water mixture and stir well.
You might need to add more flour or water, depending on the absorbency of the flour.
Knead dough briefly, divide into 18 egg sized balls.
Place on a floured surface, cover and let rest for 15-30 minutes.
Roll one ball out and cook in a skillet until large \"bubbles\" form.
Flip pita over and cook the other side for a few more minutes.
I flatten it out with a spatula.
Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.
These freeze well.","url":"https://recipe.bluelayer.org/recipe/56715/arabian-pita-bread"},{"id":"56701","title":"Rich and Creamy Bread Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
cream, fluid, heavy whipping
salt, table
butter, without salt","directions":"Dissolve the dry yeast in the lukewarm water.
Add the bread flour and the white sugar to a blender.
Add the mixture from step 1 and the heavy cream and knead.
Once it's come together smoothly to a point wrap up the butter in the dough and use your hands to lightly knead it.
Place back in the blender and knead.
Once you have a smooth, stretchy dough make into a nice round shape and allow to first rise for 40 minutes.
Remove the gas and separate into 9 pieces.
Cover with a well-wrung damp towel and let sit for 10 minutes.
Remove the gas again, restore the rounded shape and place in a pan (my pan was too big.
I think 15 x 15 cm should be fine).
Allow to second rise for 30 minutes.
Bake in the preheated oven at 190C for 15 to 20 minutes.
They're moist and soft!","url":"https://recipe.bluelayer.org/recipe/56701/rich-and-creamy-bread-rolls"},{"id":"56693","title":"Cayanne Corn Bread","ingredients":"water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
salt, table
spices, pepper, red or cayenne
cornmeal, degermed, unenriched, yellow
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/56693/cayanne-corn-bread"},{"id":"56686","title":"No Fat Basic Batter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Grease loafpan.
Mix 2 c flour, the sugar, salt, and yeast in a large bowl.
Add water, applesauce, and any additives (raisins, cheese, herbs, etc).
Beat with electric mixer until smooth, scraping sides of bowl frequently.
Stir in remaining 1 c flour until smooth.
Spread batter into pan (will be sticky) and cover loosely with plastic wrap.
Let rise in a warm place for ~40 minutes or until double.
Heat oven to 375F.
Bake 40 minutes or until loaf sounds hollow when tapped.
Remove immediately from pan and place on wire rack.
Brush top with butter if so desired.","url":"https://recipe.bluelayer.org/recipe/56686/no-fat-basic-batter-bread"},{"id":"56682","title":"Catskill Mountain French Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
seeds, sesame seeds, whole, dried","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/56682/catskill-mountain-french-bread"},{"id":"56673","title":"Basic Pizza Dough Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow","directions":"AMIE wanted to share the following recipe with you from the Fleischmann's Yeast World Wide Web site.
For more recipes and many helpful baking tips,
For a personalized pizza, add in your favorite toppings to any of the crusts.
Or possibly try one of these satisfying suggestions.The combo of green bell pepper, red onion, tomato, and mozzarella cheese is delicious on the basil-Parmesan crust.
Try mushrooms, provolone cheese, and pepperoni or possibly Canadian bacon on the white or possibly wheat crust.Top the taco crust with taco sauce, cooked grnd beef, onion, green bell pepper, and Cheddar cheese.
Add in shredded lettuce and minced tomato just before serving.
Add in water, oil, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer.
Select dough/manual cycle.
When cycle is complete, remove dough from machine to a lightly floured surface.
If necessary, knead in sufficient flour to make dough easy to handle.
For each pizza, grease pan and sprinkle with cornmeal.
Roll out dough and place on pan or possibly pat dough in pan.
Top each pizza with 1/2 to 3/4 c. sauce, 1/2 to 3/4 lb.
cooked meat or possibly 3 1/2 to 5 ounces pepperoni, 1/2 to 1 c. sliced or possibly minced onion or possibly green bell pepper and/or possibly other vegetable, and 1 to 1 1/2 c. shredded cheese.
Bake at 425 degrees F for 15 to 25 min or possibly till done - pizza is done when edges of crust are golden brown and cheese is bubbly.
Makes 1 or possibly 2 pizzas.
WHOLE WHEAT PIZZA DOUGH: Prepare as above, except use 1 c. [1 1/2 c.]
whole wheat flour and 1 c. [1 1/2 c.] bread flour instead of all bread flour.
BASIL-PARMESAN PIZZA DOUGH: Prepare as above, except add in 3 Tbsp.
[1/4 c.] grated Parmesan cheese and 3/4 tsp.
[1 tsp.]
SPICE ISLANDS Sweet Basil to machine pan with flour.
TACO PIZZA DOUGH: Prepare as above, except add in 2 Tbsp.
[3 Tbsp.]
cornmeal and 1 Tbsp.
[4 tsp.]
FRENCH'S Taco Seasoning Mix with the flour; omit the salt.
Cycle: Dough/manual cycle.","url":"https://recipe.bluelayer.org/recipe/56673/basic-pizza-dough-recipe"},{"id":"56655","title":"Rye Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/56655/rye-bread"},{"id":"56641","title":"North Croatian Pork Liver Pate","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
bacon, meatless
oil, olive, salad or cooking
onions, raw
salt, table
spices, pepper, black
cream, sour, cultured","directions":"Mince onion and bacon and saute it until tender.
Cut liver into small pieces; add into bacon and onion and saute it for 10 more minutes.
Cool it.
Grind the mixture twice with the machine.
Add sour cream and mix well.
Serve with warm bread.","url":"https://recipe.bluelayer.org/recipe/56641/north-croatian-pork-liver-pate"},{"id":"56640","title":"Whole Wheat Molasses Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
molasses","directions":"Sift dry ingredients.
Combine liquid ingredients (blend with dry).
Mix with electric mixer till blended.
Bake in 9 x 5 inch pan at 325 degrees for 1 hour and 15 min.
Store in refrigerator.
Freezes well.
Is good toasted with marmalade.","url":"https://recipe.bluelayer.org/recipe/56640/whole-wheat-molasses-bread-recipe"},{"id":"56630","title":"Holiday Pumpkin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
pumpkin, raw
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english","directions":"Preheat oven to 350~.
Grease and flour two 8 X 4 inch loaf pans.
In a large bowl combine the flour, brown sugar, sugar, pumpkin puree, oil, coconut milk, baking soda, salt, nutmeg and cinnamon, stirring until just mixed.
Fold in nuts and flaked coconut.
Spoon batter into prepared pans and bake 1 hour and 15 minutes or until wooden pick inserted in center comes out clean.
Remove from oven and cool on wire rack for 10 minutes before removing from pan.
Cool completely on wire rack.
Wrap tightly to.
store.","url":"https://recipe.bluelayer.org/recipe/56630/holiday-pumpkin-bread"},{"id":"56629","title":"Simple Pita Bread Recipe cdcarter","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix everything together
Let rise for three hours
Cut and roll into flat pieces of bread.
They can be large or small and keep their shape.
Bake at 500 degrees for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/56629/simple-pita-bread-recipe-cdcarter"},{"id":"56627","title":"Easy Peasy Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
oil, olive, salad or cooking","directions":"Combine 3-1/2 cups flour, undissolved yeast and salt in a large mixing bowl.
Heat milk, water, honey and oil until very warm (not boilingit should just be a bit warmer than lukewarm).
Gradually add to the flour mixture; beat 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally.
Add 1 cup flour; stir until combined, scraping bowl occasionally.
With a spoon or clean hands, mix in enough of the remaining flour to make a soft dough.
(Note: I only used about 7 cups of flour instead of the whole 8 to 8 1/2.)
Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes (I kneaded for only about 2 minutes because I got lazy).
Cover kneaded dough and let rest 10 minutes.
Divide dough in half.
Roll each half to a 12 x 7-inch rectangle.
Beginning at the short end of each rectangle, roll up tightly as for a jelly roll.
Pinch seams and ends to seal.
Place, seam side down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans.
Cover; let rise in a warm, draft-free place until doubled in size, about 30 to 60 minutes.
Bake in a preheated 375 degrees F oven for 35 to 45 minutes or until done (mine took about 30 minutes, but I discovered that my oven was cooking too hot).
Remove from pans; let cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/56627/easy-peasy-whole-wheat-bread"},{"id":"56626","title":"Oven-fried Zucchini","ingredients":"bread crumbs, dry, grated, plain
cheese, parmesan, hard
spices, garlic powder
spices, paprika
spices, pepper, black
squash, summer, zucchini, includes skin, raw
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat oven to 475F.
Mix together bread crumbs, cheese, garlic powder, paprika,and pepper.
In plastic bag combine oil, water, and zucchini; shake until moistened.
Dredge zucchini in bread crumb mixture.
Bake 10-12 minutes in single layer on nonstick baking sheet until golden.","url":"https://recipe.bluelayer.org/recipe/56626/oven-fried-zucchini"},{"id":"56614","title":"Breaded Bacon Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, pepper, black
bacon, meatless","directions":"Mix dry ingredients and coat bacon with mix.
Fry bacon to desired crispness.
Comments: A wonderful sweet and spicy meat to serve with any breakfast menu.
The bacon can also be breaded the night before and will absorb the breading flavor.","url":"https://recipe.bluelayer.org/recipe/56614/breaded-bacon-recipe"},{"id":"56601","title":"Unbelievably Cheap & Easy Homemade Rice Flour","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Rinse the rice well, until the water runs clear.
Soak in plenty of water for 3 to 4 hours.
Thoroughly drain off the water.
Spread out on a sieve or paper for about 1 hour to dry.
Spread the rice out on a baking sheet lined with parchment paper, and bake in a preheated 200C oven for 10 to 15 minutes until bone-dry.
You can toast it in a frying pan instead if you prefer.
Once the rice is completely dry and crispy, let it fully cool on the baking sheet.
When it's cool, if you can crush it easily with your fingers, it's done!
If you are not using an oven: Leave to dry in a well ventilated location for 1/2 a day to a full day, until you can crush it easily with your fingers.
When the rice is completely cooled, pulverize it in a food processor, or grind it up in a grinding bowl until it turns into a powder.
Sift the powder with a sieve.
Grind up the remaining coarse bits of rice again in a processor or with a pestle and mortar.
This should give you a fine, powdery rice flour!
\"Bread Machine Rice Flour Financiers\"","url":"https://recipe.bluelayer.org/recipe/56601/unbelievably-cheap-easy-homemade-rice-flour"},{"id":"56597","title":"Sweet Lavosh","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
seeds, sesame seeds, whole, dried
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350F.
Mix dry ingredients.
Add butter and buttermilk; mix well.
Form into walnut-sized balls and roll out on a floured board or between two sheets of waxed paper.
Roll as thin as possible or they will be bready instead of crispy - no thicker than 1/8\".
Place on ungreased cookie sheet and bake for 10 to 12 minutes.
Turn over halfway through baking to brown both sides.","url":"https://recipe.bluelayer.org/recipe/56597/sweet-lavosh"},{"id":"56590","title":"Mexican Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, cinnamon, ground
salt, table
spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325 degrees.
Cream margarine and sugar together in bowl.
Stir in flour, cornmeal, cinnamon and salt.
Pat dough into 8-inch pie pan.
Bake until golden, about 10 minutes.
Meanwhile, melt chocolates with milk in double boiler.
Stir until smooth.
When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
Drizzle melted chocolate on top, allow to cool before cutting into wedges.","url":"https://recipe.bluelayer.org/recipe/56590/mexican-shortbread"},{"id":"56582","title":"Classic Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Adjust oven rack to upper-middle position and heat over to 400 degrees.
Whisk flours, sugar, baking soda, cream of tartar, and salt in large bowl.
Work softened butter into dry ingredients with fork or fingertips until texture resembles coarse crumbs.
Add buttermilk and stir with fork just until dough begins to come together.
Turn out onto flour-coated work surface; knead until dough just becomes cohesive and bumpy, 12 to 14 turns.
(Do not knead until dough is smooth or bread will be tough).
Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased baking sheet and cut a cross shape into top.
Bake until golden brown and a skewer inserted in the center comes out clean; 40 to 45 minutes.
Remove from oven and brush with melted butter; cool to room temperature, 30 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/56582/classic-irish-soda-bread"},{"id":"56561","title":"Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
margarine, regular, 80% fat, composite, stick, without salt
salt, table
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking","directions":"Place ingredients in bread machine according to manufactures directions.
Select manual setting, or dough cycle, remove after rise cycle.
Roll out to fit a 16\" to 18\" Pizza Pan.
Prepare with you favorite pizza toppings.
Bake 375 degrees 20- 30 minutes or until crust is a light brown and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/56561/pizza-crust"},{"id":"56555","title":"Scones How My Mother Taught Me","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 250C or as hot as it will go.
Sift flour and salt in a bowl.
Rub in the butter with your fingertips, until it resembles breadcrumbs.
Make a well, and add almost all of the milk.
(Reserve about a tbsp.).
With a butter knife, quickly work in the milk to the flour, making a dough.
On a lightly floured surface, knead the dough very lightly.
Flatten gently with your hands to 1.5cm thick.
Use a round cutter to cut out discs.
On a buttered tray place scones next to each other.
Brush with reserved milk.
Bake for 10 minutes, or until scones sound hollow when tapped.
Serve with tea, whipped cream and strawberry jam and you have Devonshire tea.
Or add herbs/grated cheese for savoury scones to serve with soups and casseroles.","url":"https://recipe.bluelayer.org/recipe/56555/scones-how-my-mother-taught-me"},{"id":"56516","title":"Brown Bread","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Combine ingredients.
Place in greased loaf pan.
Bake 45 minute in moderate (350 degree) oven.
Use 1/2 recipe for muffins.","url":"https://recipe.bluelayer.org/recipe/56516/brown-bread"},{"id":"56515","title":"Honey Oatmeal Bread","ingredients":"water, bottled, generic
oats
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Mix boiling water, oats, honey, and olive oil and let it sit 10-15 minutes.
Meanwhile mix dry ingredients (except yeast) in standing mixer with dough hook- otherwise us bowl and wooden spoon.
Make well in top of dry ingredients and add yeast.
Start up mixer again and add the wet ingredients (oatmeal mixture)- add last 1/4 cup of warm water if needed.
Dough should form ball after a minute or two in the mixer with the dough hook- if you are mixing by hand do so until it forms a ball.
Dough should not feel sticky to the touch.
Let it rise in a greased bowl for 1 hour- it should double in size.
Form it into 1 loaf and put it in a buttered loaf pan.
Let it rise again until doubled in size- about 45 minutes.
Bake at 375 for 25-30 minutes or until sides separate a bit from the sides of the pan and it sounds hollow when you knock on the bottom.","url":"https://recipe.bluelayer.org/recipe/56515/honey-oatmeal-bread"},{"id":"56448","title":"Rustic Garlic and Herb Bread Abm","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
vital wheat gluten
oats
nuts, walnuts, english
spices, garlic powder
spices, oregano, dried
spices, basil, dried
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to the bread machine, according to the manufacturer's directions.
I mix all my flours, gluten and grains together, well, before adding to the bread machine.
Add the salt in one corner of the pan and the sugar in another.
Make a well in the flour and add the yeast in the middle.
Set on basic setting with normal crust and check at the end of 5 minutes to see if more liquid or flour is needed.
This makes a one pound loaf.","url":"https://recipe.bluelayer.org/recipe/56448/rustic-garlic-and-herb-bread-abm"},{"id":"56434","title":"Three-Fruit Crumble (Vegetarian) -- England","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, almonds
sugars, brown
apples, raw, with skin
pears, raw
plums, raw
sugars, granulated
nuts, almonds","directions":"Preheat oven to 350 degrees F.
In a mixing bowl, sift the flour, then add the butter & rub it in using your fingertips.
When mixture resembles coarse breadcrumbs, stir in the GROUND almonds & brown sugar, then set aside.
Peel & core the apples & pears, then cut them into thin slices & place in a baking dish.
Cut the plums in half & remove the pit before adding them to the other fruit.
Sprinkle the granulated sugar over the fruit.
Top evenly with the flour mixture, but DO NOT PRESS DOWN ON IT!
Bake for 25 minutes, then remove from the oven & sprinkle the SLIVERED almonds over the top of the crumble & return it to the oven to bake another 10-15 minutes or until golden & crisp in places.
Serve hot with cream or a sauce OR ice cream & ENJOY!","url":"https://recipe.bluelayer.org/recipe/56434/three-fruit-crumble-vegetarian-england"},{"id":"56429","title":"Easy Kashiwa Mochi","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated
salt, table
water, bottled, generic
beans, adzuki, mature seeds, raw","directions":"Put the ingredients in a bowl and mix well with a balloon whisk.
Add hot water to Step 1 and mix well with your hands.
If it is too sticky, moisten your hands with water.
Do Steps 1 and 2 in a food processor and it will be easier.
Transfer to a heatproof dish and cover with cling film.
Heat in a 500 w microwave for 3.5 minutes.
Put the mixture into a bread machine and knead for about 7 minutes.
Otherwise, knead well with your moistened hands.
When the mixture looks glossy, it is ready.
Squeeze the mochi mixture with your hand and divide into 10 portions.
Use a moistened plate so the mixture doesn't stick.
Wrap the adzuki paste with the prepared mochi.
Shape the mochi mixture into flat rounds and place the adzuki bean paste in the center.
Fold the mochi mixture into half-moons like making gyoza.
Moisten the plate beforehand and the mochi won't stick.
They are ready to serve.
They look glossy and thick.
When you wrap them with kashiwa leaves, moisten the shiny sides of the leaves and wrap with mochi with the moistened side inside.","url":"https://recipe.bluelayer.org/recipe/56429/easy-kashiwa-mochi"},{"id":"56413","title":"Tomato Pudding","ingredients":"wheat flours, bread, unenriched
butter, without salt
sugars, brown
tomato products, canned, puree, without salt added
orange juice, raw
spices, ginger, ground","directions":"Heat oven to 350 degrees F.
Put the bread cubes in a casserole dish and pour the melted butter over them.
Stir and set aside.
Combine the brown sugar, tomato puree, orange juice and candied ginger in a saucepan.
Heat to a boil, reduce heat to a simmer and cook for 5 minutes.
Pour the hot mixture over the bread cubes.
Bake until puffy and the corners of the bread cubes are browned, 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/56413/tomato-pudding"},{"id":"56404","title":"Easy Panko Chicken Tenders","ingredients":"salad dressing, mayonnaise, regular
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,","directions":"Heat oven to 350 degrees Fahrenheit.
Put mayonnaise in a bowl and dip chicken into it.
Put bread crumbs in another bowl.
I start with one cup and then add more if needed.
Dip chicken into the Panko bread crumbs.
Place on a baking sheet.
Bake until brown and cooked through.
Have your favorite dipping sauce and enjoy!","url":"https://recipe.bluelayer.org/recipe/56404/easy-panko-chicken-tenders"},{"id":"56401","title":"Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
rice flour, white, unenriched","directions":"First of all beat the butter in a bowl with a wooden spoon to soften it then beat in the sugar followed by the flours.
Work the ingredients together with the spoon then finish off with your hands till you have a dough that doesn't leave any bits in the bowl.
Next transfer the dough to a flat surface a roll it out lightly to a round then transfer the round to a 8 inch flan tin.
Lightly press the mixture evenly into the tin .
Now you must prick the shortbread all over with a fork or it will rise in the centre.
Bake for about 1 hour (gas 2 / 300F /150C).","url":"https://recipe.bluelayer.org/recipe/56401/shortbread"},{"id":"56391","title":"Crab Rockefeller","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
spinach, raw
crustaceans, crab, alaska king, imitation, made from surimi
delallo, italian seasoned breadcrumbs,","directions":"Preheat the oven to 375.
Melt the butter in a heavy saucepan, on medium heat.
Whisk in the flour and cook for 3 minutes.
Whisk in the milk and bring to a simmer.
Cook for 20 minutes.
Add the cheese and stir until well blended.
Add the spinach and crab into individual dishes (that will go into the oven) or a small casserole dish.
Top with the breadcrumbs and bake for 15 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/56391/crab-rockefeller"},{"id":"56382","title":"Baked Potato Bread (for the Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
cream, sour, cultured
potatoes, raw, skin
bacon, meatless
chives, raw
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients into a bread machine (with a 2 pound loaf capacity or larger) in the order suggested by the manufacturer.
Set to the regular bake cycle.","url":"https://recipe.bluelayer.org/recipe/56382/baked-potato-bread-for-the-bread-machine"},{"id":"56374","title":"Serendipity Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
spices, garlic powder
cheese, feta","directions":"Place the first set of ingredients into the pan of the bread machine in the order recommended by the manufacturer.
Select DOUGH cycle; press START.
Do not put in the olive oil, garlic powder or feta cheese.
Preheat an outdoor grill for medium heat.
When the cycle has ended, turn the dough out onto a lightly floured surface, and divide into 2 halves.
Roll each half out into a circle that is about 9 or 10 inches across.
Brush the top of each circle with olive oil.
Place the bread circles oil side down onto the grill.
Brush the other side with olive oil, and watch carefully.
When the bottom side is browned, turn over the bread, and grill the other side until golden.
If desired, sprinkle with garlic powder and feta cheese.","url":"https://recipe.bluelayer.org/recipe/56374/serendipity-bread"},{"id":"56367","title":"Refreshing Ginger Flavored French Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
spices, ginger, ground","directions":"Put the ginger and water in a heatproof bowl and microwave until it's lukewarm.
Dissolve the yeast, then add the flours and salt.
Mix with a spatula until it's no longer floury.
Cover with plastic wrap and rest for about 10 to 20 minutes.
Knead with a spatula again as if to fold the dough over itself 4 to 5 times.
Repeat this resting - folding process 2 more times.
Take the dough out onto a floured work surface, round it off gently and return to the bowl.
Leave to rise until 2.5 to 3 times its original size.
(About 1 hour.)
Here's how the dough looks before and after rising.
It's important to let it rise up properly.
Take the dough out onto a floured work surface, being careful not to deflate it.
Round the dough off lightly and leave to rest for 15 minutes.
If you are going to make 2 loaves, divide the dough at this point.
Punch the surface of the dough lightly to form an oval shape, Roll the top and bottom sides into the center to make a long, thin loaf.
Place the dough on pieces of kitchen parchment paper.
Hold the dough in bread rising mats so that they don't spread out, and leave to double in volume (2nd rising, about 30 minutes).
Watch how the dough is rising, and start preheating the oven to 250C at the right time.
Prepare the water mister and boil some water.
When the bread has finished rising and the oven has heated up, quickly put the dough on a baking sheet, paper and all.
Slash the tops with a knife, and mist with water.
Put some boiling water in a heatproof container, put it on the baking sheet alongside the bread, and bake for about 25 minutes.
If your oven has a steam function, use that instead!
They are done baking.
They are filled with the fragrance of ginger.
The air pockets are on the small size, but the baguettes have a lot of height and look very nice when baked.","url":"https://recipe.bluelayer.org/recipe/56367/refreshing-ginger-flavored-french-bread"},{"id":"56366","title":"Flax and Sunflower Seed Bread","ingredients":"water, bottled, generic
butter, without salt
honey
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
seeds, flaxseed
seeds, sunflower seed kernels, dried","directions":"Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer.
Select basic white cycle; press start.
Add the sunflower seeds when the alert sounds during the knead cycle.","url":"https://recipe.bluelayer.org/recipe/56366/flax-and-sunflower-seed-bread"},{"id":"56352","title":"Banana Bread Dip","ingredients":"bananas, raw
lemon juice, raw
vanilla extract
salt, table
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Mix the bananas and lemon juice, blending well.
Add all of the other ingredients, blending well.
Serve immediately.
SUGGESTED DIPPERS: fresh or dried fruit, pound cake cubes, vanilla wafers","url":"https://recipe.bluelayer.org/recipe/56352/banana-bread-dip"},{"id":"56343","title":"Raspberries & Blackberries With Champagned Cheeses","ingredients":"raspberries, raw
blackberries, raw
cheese, goat, soft type
cheese, parmesan, hard
nuts, pine nuts, dried
delallo, italian seasoned breadcrumbs,
sugars, granulated
vinegar, distilled
oil, olive, salad or cooking
honey
spices, pepper, black
spices, garlic powder
shortening, vegetable, household, composite","directions":"Pre-heat oven to 400 degrees F.
Rinse and drain berries.
Mix goat cheese and cream cheese in food processor or by hand until blended.
Form mixture into a disk about the size of hockey puck.
Place on oven-proof plate or an aluminum foil coated cookie sheet.
Combine chopped almonds and bread crumbs in a small bowl.
Press onto top and sides of cheese disk.
Place plate or sheet in center of oven for 10 minutes or until lightly browned.
In a medium bowl, combine sugar, vinegar, olive oil, honey, pepper, garlic and salt.
Gently mix in berries.
Spoon berries over disk.
Serve warm with flat bread, crackers or French bread.
(To remove disk from cookie sheet, lift edges of foil and slide disk to plate.
Cut foil away from edges of disk.
).","url":"https://recipe.bluelayer.org/recipe/56343/raspberries-blackberries-with-champagned-cheeses"},{"id":"56333","title":"Baby Milk Rolls (with a bread maker)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"Measure the ingredients and put in the bread maker.
Set to the \"dough\" mode.
When it's finished kneading, remove the dough, form it into a ball, cover with plastic wrap,and put it in the fridge for about 8 hours.
It's ready when it has doubled in size.
Punch down the dough.
Divide the dough into 8 pieces with a bench scraper.
Roll the pieces into balls and let rest for 20 minutes.
Re-roll the balls so they're nice and round, and dust with flour.
Press the middle of the balls firmly with a cooking chopstick.
Put on a baking sheet and let rise again for 30~40 minutes.
Preheat the oven to 150C
When they've doubled in size, they're ready.
Using a strainer, dust the rolls lightly with bread flour.
Bake at 150C for 20 minutes.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/56333/baby-milk-rolls-with-a-bread-maker"},{"id":"56329","title":"Oat Wheat Bread for Bread Maker","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
butter, without salt
salt, table","directions":"In a bowl, mix together the whole wheat flour, all-purpose flour, and oat flour until thoroughly combined.
In a separate bowl, stir together the yeast, warm water, and sugar until the sugar has dissolved, and let the yeast mixture stand until a layer of foam forms on the top, about 10 minutes.
Pour the yeast mixture into the pan of a bread machine, and add the flour mixture on top of the yeast.
Place the butter along one side of the pan, and spoon the salt on the other side of the pan (flour mixture is in center).
Set the machine to the White Bread setting and Normal time, and turn on the machine.
After baking, allow the bread to cool on rack before slicing.","url":"https://recipe.bluelayer.org/recipe/56329/oat-wheat-bread-for-bread-maker"},{"id":"56320","title":"Pita Bread for the Breadmaker","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
wheat flours, bread, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Place the ingredients in your breadmaker as follows: milk, oil, salt, sugar, flour and yeast.
Or, follow the recommendations of the manufacturer.
Select the dough cycle.
Once the dough is made let it rest for 10 minutes.
I let mine rest in the machine.
Divide dough into 10 balls.On a floured surface, roll each ball to approximately a 6 inch circle.
Place on a greased cookie sheet(s).
Brush each with a little oil and cover and let rise for about 30 minutes or until slightly risen.
Once risen lightly oil the top again.
Bake in a preheated oven at 450 degrees for approximately 5-7 minutes(mine took an extra 2 minutes).
The original recipe calls for the pita to be turned half way through baking, but I found this unnecessary.
Cool on a rack.
Makes ten pita.","url":"https://recipe.bluelayer.org/recipe/56320/pita-bread-for-the-breadmaker"},{"id":"56286","title":"Spelt Bread","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
leavening agents, baking soda
cream, whipped, cream topping, pressurized
water, bottled, generic","directions":"Preheat oven to 400 degrees F Measure your flour and put into a large bowl.
Add the oil to the flour, and rub the flour and oil together with your hands until nice and crumbly throughout.
Stir in the salt, baking soda, and cream of tartar.
Add the water and work through until you have formed a soft dough.
Immediately divide dough into two equal parts, and put into two loaf pans.
Bake for 30 minutes in your preheated oven.","url":"https://recipe.bluelayer.org/recipe/56286/spelt-bread"},{"id":"56284","title":"Pork Medallions With Mushroom and Rosemary","ingredients":"soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
spices, rosemary, dried
salt, table
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
mushrooms, white, raw","directions":"Cut tenderloin crosswise into 4 pieces.
Put tomato paste into a medium bowl and gradulally whisk broth into the paste.
Stir in the rosemary, salt and pepper.
Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
Over medium high heat, heat oil in large nonstick skillet.
When hot, add pork; cook 6 minutes or until golden brown.
Turn once.
Place on warmed plate.
Reduce the pan heat to medium and add mushrooms.
Cook for 3 minutes or until lightly browned.
Return the pork to the skillet and pour broth mixture into pan.
Reduce heat to low and simmer for 4 minutes.
Place pork back on warmed plate.
Increase theheat to high and boil the sauce until reduced and slightly thickened.
Serve over the pork.","url":"https://recipe.bluelayer.org/recipe/56284/pork-medallions-with-mushroom-and-rosemary"},{"id":"56276","title":"Focaccia Rosemary and Parmesan Cheese Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mix together and then slowly add water.
Knead dough; if too sticky, use extra flour.
Cover with plastic wrap and leave at room temperature at least 2 hours or until dough rises.
Knead the dough and mix in another 1/3 cup of flour + 1/2 cup of grated parmasen cheese.
Place dough on square baking sheet and roll flat across the pan.
Cover with kitchen towel and chill in fridge at least 30 minutes, or longer.
Heat oven to 425F.
Take focaccia out of fridge.
Push fingertip lightly into top of dough to make indentations; brush top with olive oil and egg yolk and sprinkle with fresh rosemary.
Bake in oven about 22 minutes.","url":"https://recipe.bluelayer.org/recipe/56276/focaccia-rosemary-and-parmesan-cheese-bread"},{"id":"56267","title":"Easy Tootsie Rolls","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light","directions":"Mix all ingredients together.
Knead like you would for bread.
Roll into rope shapes and cut into desired lengths.","url":"https://recipe.bluelayer.org/recipe/56267/easy-tootsie-rolls"},{"id":"56264","title":"Food Processor Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Preheat oven to 325 degrees.
Place all ingredients into food processor (use pastry blade if available.
).
Blend until ingredients form a ball.
Press into ungreased pie pan.
Using a fork decorate the edges and pierce throughout to prevent bubbles.
Dust with granulated sugar if desired.
Cook for 30-40 minutes until lightly browned at edges.
Cool 10 minutes and then cut into 1/2 to 1 inch wedges.","url":"https://recipe.bluelayer.org/recipe/56264/food-processor-shortbread"},{"id":"56256","title":"Whole Wheat Honey Oatmeal Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
butter, without salt
salt, table","directions":"Pour water and milk into a microwave-safe bowl; heat 30 to 45 seconds until warm (about 115 degrees F).
Pour into the bowl of a stand mixer.
Add yeast and honey.
Let sit 10 minutes until yeast is foamy.
Stir in flours, oats, butter and salt.
Using a dough hook, knead on medium speed 6 minutes until dough is smooth, elastic and only slightly sticky (alternatively, knead by hand 10 to 15 minutes on a lightly floured surface until smooth, elastic and only slightly sticky).
Keep dough in bowl and cover with a tea towel.
Let rise 1 hour until doubled.
When dough is doubled, punch down and transfer to a lightly floured surface.
Press into an 8-by-8-inch square, then tuck in sides slightly and roll up into a log.
Transfer to a lightly greased 9-by-5-inch loaf pan, seam-side down.
Cover with a tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan (but not doubled).
Heat oven to 400 degrees F (375 degrees F if loaf pan is dark or nonstick).
Sprinkle oats on top of risen loaf.
Bake 40 to 50 minutes, rotating halfway through baking, until loaf is deep brown on top and sounds hollow when tapped on the bottom.
Remove from loaf pan and transfer to a cooling rack to cool completely.
Adapted from White On Rice Couple.","url":"https://recipe.bluelayer.org/recipe/56256/whole-wheat-honey-oatmeal-bread"},{"id":"56253","title":"Matt Preston's No Prove Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"For the bread, combine flour, salt and yeast in a large bowl.
Stir in water until well combined.
Cover with plastic wrap, then refrigerate overnight.
Remove bowl from fridge 1 hour prior to cooking, and allow to come to room temperature.
Preheat oven to 220°C.
Line two baking sheets with baking paper, and generously dust sheet with flour.
Place half of the dough onto one tray and place in oven for 1 hour or until golden, and the inside sounds hollow when knocked on the base.
Make rolls and a smaller long loaf with remaining half of dough.
Bake in oven for about 40 minutes or until golden and hollow inside.","url":"https://recipe.bluelayer.org/recipe/56253/matt-prestons-no-prove-bread"},{"id":"56252","title":"Grandma's Brown Nut Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
raisins, seeded
nuts, pecans
molasses
milk, buttermilk, fluid, cultured, lowfat","directions":"Sift together the white flour, baking powder, salt, and baking soda.
Into a mixing bowl put the whole wheat flour, raisins, nuts and the white flour mixture.
Mix well.
In a separate container, add milk to molasses and stir.
Add to dry ingredients and stir until smooth.
Pour into greased bread pans, about 9 x 5 inches.
Bake in a preheated 350 degree oven for 45 to 50 minutes.","url":"https://recipe.bluelayer.org/recipe/56252/grandmas-brown-nut-bread"},{"id":"56238","title":"Whipped Shortbread","ingredients":"butter, without salt
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, powdered
cherries, sweet, raw","directions":"In a large bowl, cream the butter.
Add dry ingredients.
Whip for 10-12 minutes; batter will be shiny, and form peaks.
Fold in chopped glace cherries.
Or garnish with a topping of your choice.
Optional- Chill dough overnight(you can keep for a few days in the fridge) before baking take out and leave at room temperature for 1 hour, whip it up again in the mixer for about 5 minutes.
This option allows you to roll and shape the cookies.
Still melt in your mouth!
Drop from a 1 tsp measure OR roll dough on to a cookie sheet based on the the option you chose.
(I level the tsp to make uniform, tiny cookies.
A very small cookie scoop or tiny melon scoop is handy for uniform cookies.
Due to how soft and delicate this cookie is making it bigger is not recommended).
Bake at 325 degrees for 8-10 minutes, OR until bottom edges begin to brown.
If they are smaller then watch the first batch to monitor the time required per batch.
Watch them carefully they can burn quickly.
When removed from the oven allow them to cool for about two minutes on the cookie sheet, carefully move them onto a cooling rack with a spatula.
Allow them to cool on the rack for 15 minutes or more.
If they are NOT cool they will crumble more easily and won't set properly.
My taste tester's at home tell me they taste better when they are cool.
If you are taking to a cookie exchange baking them one day before it allows the texture and taste to be perfect.
***Avoid letting them cool longer than necessary on the cookie sheet or they might stick and break apart when you try to move them.","url":"https://recipe.bluelayer.org/recipe/56238/whipped-shortbread"},{"id":"56221","title":"Sesame Seed Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, sesame, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, sesame seeds, whole, dried","directions":"Place the first four ingredients into your bread machine pan in the order they are listed above.
Mix the flour with the seeds and pour into the pan, followed by the yeast.
Set the programme to 'DOUGH'.
When the cycle has finished, (my machine takes 90 minutes) transfer the dough to a floured surface, knead about 5 times then shape as you like (round, oval, loaf, etc.)
Place the dough on a lightly oiled baking sheet and cover it with a piece of oiled cling film/plastic wrap.
Leave it to prove until it has almost doubled in size (about an hour).
Preheat the oven to 200C/400F
Using the point of a sharp knife, cut 4-5 slashes in the loaf no more than 1/4 inch deep, making a simple design of your choice.
(ex: / / / / or XXXX, etc.
).
Brush the dough gently with the milk then sprinkle the sesame seeds over the top.
Bake for 25 minutes or until it has turned golden brown.
Transfer the loaf to a wire rack and leave it to cool a little before slicing.","url":"https://recipe.bluelayer.org/recipe/56221/sesame-seed-bread-bread-machine"},{"id":"56216","title":"Brown loaf/ baps","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour and salt into a large mixing bowl and rub into the fat until it resembles breadcrumbs, add half the sugar
Cream the yeast with the rest of sugar and add to the warm liquid, leave until frothy ( about 5 minutes) pour the liquid into the flour and work to a soft dough.
Turn out onto a floured surface and kneed until smooth and elastic (10 minutes)
Place in a lightly oiled bowl cover with a clean tea bowl (I use a shower cap) and leave to rise in a warm place for an hour
Knead the dough again and shape into a loaf ( or divide into 6 pieces if making baps) and place onto a baking sheet, cover with a warm place and leave to prove for 20 minutes.
Set the oven to, 220 sprinkle loaf or bags with a little flour and bake for 15/20 minutes.","url":"https://recipe.bluelayer.org/recipe/56216/brown-loaf-baps"},{"id":"56206","title":"Baby Beef Scaloppini Recipe","ingredients":"egg, white, raw, fresh
butter, without salt","directions":"With a very sharp knife cut the top round into 5mm thick slices across the grain.
Trim off any fat or possibly sinews.
Put between two sheets of plastic film and flatten a little more with a meat hammer or possibly rolling pin.
Dip each piece in well seasoned flour, beaten egg and soft white breadcrumbs.
Pat off the excess.
Heat a little of the clarified butter in a wide frying pan.
Fry the scaloppini, a few at a time, till crisp and golden brown on one side, then flip over on to the other.
Drain briefly on kitchen paper.
Serve warm with segments of lemon and spinach with raisins and pine kernels.","url":"https://recipe.bluelayer.org/recipe/56206/baby-beef-scaloppini-recipe"},{"id":"56200","title":"herb bread","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, basil, dried
spices, oregano, dried
spices, thyme, dried
leavening agents, yeast, baker's, active dry","directions":"add ingredients in this order to bread machine.
bake on basic cycle.
note---- if using dried herbs halve the amounts.","url":"https://recipe.bluelayer.org/recipe/56200/herb-bread"},{"id":"56176","title":"High Flavor Bran Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
molasses
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in order indicated by your manufacturer.
Select the whole wheat or whole grain setting.","url":"https://recipe.bluelayer.org/recipe/56176/high-flavor-bran-bread"},{"id":"56174","title":"Pita Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Combine warm water, sugar, salt, yeast and oil in a bowl.
Let it sit for about 15 minutes.
Mix in flour one cup at a time.
This should be a soft dough.
(Dont worry if its sticky.
It will pick up the flour off the counter during kneading and rolling later on.)
Let it rise 20 minutes.
Knead for about two minutes on a floured counter.
Divide dough into 12 balls.
Let the balls rise again for 30 minutes.
Roll out the balls on a floured counter, from the center out.
(Thats the trick to getting the bubble in the middle!)
Preheat oven to 500 degrees F. Cook the breads directly on the oven rack (middle) for 3-4 minutes.
Stuff with chicken salad (grapes, chicken, celery, chicken, Miracle Whip, and lettuce) or whatever you like in your pitas.
*I keep our rolling pin in the freezer at all times, flour and all!","url":"https://recipe.bluelayer.org/recipe/56174/pita-bread"},{"id":"56172","title":"Mimi's Bread Machine Wheat Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
shortening, vegetable, household, composite
leavening agents, yeast, baker's, active dry","directions":"Place ingredients one at a time in the order listed above.
Follow bread machine manufacturer's recommendations for baking bread.","url":"https://recipe.bluelayer.org/recipe/56172/mimis-bread-machine-wheat-bread"},{"id":"56171","title":"Country White Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
shortening, vegetable, household, composite
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Make the starter:.
Using the starter ingredients listed above, combine water and yeast in medium bowl.
Stir to dissolve yeast.
Add flour and stir until thoroughly mixed.
Cover with a cloth and let rest at room temperature for 30 minutes before using in the dough.
Make the dough:.
Using the dough ingredients listed above, combine the water, honey, and yeast in the bowl of a heavy duty stand mixer.
Stir to mix thoroughly.
Add shortening, flour, salt, and starter.
Mix ingredients on low speed, with the mixer, until the dough is smooth and elastic (this usually takes me about 8 - 10 minutes).
To test it for elasticity, I pinch off a piece of dough, and stretch it between both thumbs and my fingers into a square.
If the center stretches and becomes thin (like a windowpane) it's perfect.
If the dough breaks easily instead of stretching, it's not ready yet.
When ready, remove dough from mixing bowl.
Divide the dough into two halves.
Form each into a smooth ball.
(You can wrap and freeze one of the loaves at this point.)
Place the dough on the counter, or in a proofing basket, and cover with a warm, damp cloth.
Rest at room temperature for 30 minutes.
Preheat oven to 400 degrees F. Form the dough into a loaf shape (free form or use a loaf pan), and cover with a warm, damp cloth.
Let rest another 30 minutes.
Baking the bread:.
Score the loaf (loaves) with a sharp knife.
Spritz with some water and place in the pre-heated oven (if making a free form loaf, place on a preheated baking stone).
Bake for 30 - 40 minutes, or until the crust is golden brown, and the temperature in the middle of the loaf is about 195 degrees F. I use a digital probe thermometer to test the temperature.
Remove the bread from the oven and from the pan (if using one).
Let cool about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/56171/country-white-bread"},{"id":"56154","title":"Bread Machine Garlic Herb Bread","ingredients":"water, bottled, generic
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
spices, parsley, dried
spices, basil, dried
spices, oregano, dried
spices, garlic powder
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in pan of the bread machine in order recommended by manufacturer.
Select dough cycle.
Remove dough from pan.
Place in a greased 9 x 5 bread pan.
Let rise in a warm place 1 hour.
Bake 350 in a pre-heated oven 30 min.
About 12-16 slices.","url":"https://recipe.bluelayer.org/recipe/56154/bread-machine-garlic-herb-bread"},{"id":"56137","title":"Mom's Hazelnut Special","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
nuts, hazelnuts or filberts
sugars, granulated
oil, olive, salad or cooking
salt, table","directions":"Follow the directions for your bread machine, but do not reserve the nuts for later: add them at the beginning for better flavor.","url":"https://recipe.bluelayer.org/recipe/56137/moms-hazelnut-special"},{"id":"56128","title":"Grandma's Shortbread Cookies","ingredients":"cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Sift together corn starch, icing sugar and flour.
With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
Shape into 1 inch (2.5 cm) balls.
Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
Decorate with candied cherries, colored sprinkles or nuts if desired.
Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
Cool on wire rack.
Tips:.
Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie.
ETA: Sadielady reminded that I forgot to mention the type of butter.
Please forgive the D'oh moment.
Please use unsalted butter.
I never ever add salt.
Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
You can \"nuke\" aka microwave the butter to soften it rather than letting it sit out.
It saves time and won't alter the taste.
Just make sure you don't melt it.
If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
To make Crescents:.
Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
Twist into crescent shapes.
When baked and cool, dip ends in melted chocolate.","url":"https://recipe.bluelayer.org/recipe/56128/grandmas-shortbread-cookies"},{"id":"56122","title":"Crusty French Onion Mini- Sticks","ingredients":"water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
onions, raw
leavening agents, yeast, baker's, active dry","directions":"Layer ingredients in order givn in a bread machine.
Select dough cycle and start.
Remove from bread machine and let rest 10 minutes.
Divide into 12 equal portions and then shape into long ropes.
Let rise for 45 minutes.
Bake at 400 degrees for 15 - 20 minutes.
To freeze: let cool, pack into a labeled ziploc bag and freeze.
To serve remove from bag, cover and let come to room temperature or warm slightly in oven or microwave.","url":"https://recipe.bluelayer.org/recipe/56122/crusty-french-onion-mini-sticks"},{"id":"56120","title":"Apple Cinnamon Raisin Bread (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
molasses
salt, table
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
apples, raw, with skin
raisins, seeded","directions":"Bake according to manufacturers instructions, adding the apples and raisins during the add-ins cycle or 5 minutes before the final kneading.","url":"https://recipe.bluelayer.org/recipe/56120/apple-cinnamon-raisin-bread-abm"},{"id":"56098","title":"Steam Brown Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
molasses
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Mix all ingredients together in a bowl.
spray a pan or metal cans (we use tomatao juice cans) with cooking spray.
Pour in mixture until cans are half full.
Cover tops with tinfoil.
Place covered cans in a large pot and add hot water.
Approximately halfway up the cans inside.
Any more and cans will float.
Cover pot with a lid and bring to a boil.
Boil for 1 hour.
Do not remove lid unless you must add more water.
If more water is required stop the timer until a boil is once again reached.
After the 1 hour, Remove cans and remove the tinfoil.
Bread should be rounded at the top, and a knife should come out clean.
Once bread has cooled for approximately 15 minutes turn cans upside down and slide out loaf of bread.
Allow to cool a bit before slicing.","url":"https://recipe.bluelayer.org/recipe/56098/steam-brown-bread"},{"id":"56088","title":"Pistachio Shortbread with Chocolate Ganache","ingredients":"oats
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt","directions":"Preheat oven to 450 degrees F. Place oats in food processor and pulse until they become a fine powder, about 5 pulses.
Set aside.
Place 3/4 cup of pistachios into food processor and pulse until they become almost powdery as well.
Set aside in a small bowl.
Repeat with last remaining 1/4 cup but only pulse until they are small pieces.
These will be the used as the pistachio coating on top of the chocolate ganache.
In a stand mixer, place all dry ingredients, including the 3/4 cup fine ground pistachios.
Turn mixer on low to combine.
Add in butter and mix on low until dough forms and pulls away from the sides of the bowl, about 5 minutes.
Line a baking sheet with parchment paper.
Place a closed springform pan on top.
Spread dough into springform pan, evenly.
Unlock spring form pan but leave it in place on baking sheet.
This will ensure the dough doesnt spread too far.
Using a round cookie cutter, remove a circle of the center of the shortbread dough.
Set disk of dough outside the spring form pan and bake as directed.
Bake shortbread for 5 minutes at 450 degrees F. Reduce temperature to 250 degrees F and continue to bake for an additional 10-15 minutes until golden brown.
Remove baking sheet from oven and remove springform pan from baking sheet.
Using a sharp knife, score the shortbread into 16 wedges.
Place baking sheet with shortbread back into the oven.
Turn OFF the oven, leaving shortbread in there to cool.
Make sure the oven is propped slightly open to allow to cool, about 1 hour.
Place shortbread on cooling rack after one hour and allow to finish cooling to room temperature.
Break shortbread along the scored lines you created previously.
To make ganache, create a mock double-boiler with a small saucepan and heat-resistant bowl.
Place about 1 cup of water into the saucepan and cover with bowl.
Heat water until it is just simmering.
Add chocolate, heavy cream and butter to the bowl, and stir to combine as the chocolate and butter melt.
Once the chocolate has just melted, remove immediately from the heat.
Dip each wedge of the shortbread into the chocolate and sprinkle remaining roughly chopped pistachios on top.
Set on a baking sheet lined with parchment paper to cool and harden.
Repeat with remaining shortbread.
Devour.","url":"https://recipe.bluelayer.org/recipe/56088/pistachio-shortbread-with-chocolate-ganache"},{"id":"56081","title":"Norwegian Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"In a large bowl combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt.
Add enough buttermilk to make a stiff dough.
Knead dough for 30 seconds on a well-floured surface.
Cover dough to prevent drying.
Roll 1/4 cup handfuls of dough into balls and pat into a flat circle.
Using a rolling pin, flatten dough into 10 inch circles.
Place onto ungreased cookie sheet.
Score pieces into pie shapes by running a knife along but not through dough.
Repeat process with remaining dough.
Bake in a preheated 350 degree F (175 degrees C) oven for 8 to 10 minutes.
Cool on wire rack briefly before breaking along scored lines.","url":"https://recipe.bluelayer.org/recipe/56081/norwegian-flat-bread"},{"id":"56078","title":"Amish Homemade Bread","ingredients":"sugars, granulated
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix sugar, salt and 2 cups hot water in a large bowl.
Dissolve yeast in 1/2 cup lukewarm water in small bowl.
After yeast is dissolved, add to cooled water and sugar mixture.
Add 3 cups flour and mix well.
Let set 30 minutes.
Knead in 3 1/2 to 4 cups flour until smooth and pliable.
Grease bowl and dough and let rise until doubled.
Punch down and let rise again.
Shape into 2 loaves and let rise.
Bake at 350 for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/56078/amish-homemade-bread"},{"id":"56074","title":"Potato Cheese Bread [diabetic Version] [bread Machine]","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
potatoes, raw, skin
wheat flours, bread, unenriched
salt, table
sweetener, syrup, agave
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
leavening agents, yeast, baker's, active dry","directions":"Place liquids in bread machine first, then add the salt and 2 cups of bread flour.
Carefully pour in potato flakes, sugar substitute, cheddar cheese and onion, then add 1 last cup of bread flour.
Make a small hole in top of the flour and add yeast.
Close and set your bread machine for basic bread and a 2-pound loaf.
Press \"Start.
\".","url":"https://recipe.bluelayer.org/recipe/56074/potato-cheese-bread-diabetic-version-bread-machine"},{"id":"56070","title":"Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
water, bottled, generic
salt, table
butter, without salt","directions":"Combine all of the ingredients in a bowl except for the unsalted butter, bring it together into a ball and place it on a work surface to knead.
Knead the butter into the dough.
Press the dough down on the work surface and knead it for 5 minutes in a motion resembling washing with a wash board.
Once the dough comes together, knead by pressing and pulling it in a \"V\" along your work surface while putting your weight into it.
Seal the underside once the surface is no longer rough and the ingredients have combined evenly, and smooth out the surface.
Place in a bowl and cover with plastic wrap.
The first proofing is complete once it has doubled in size.
(For those concerned about drying out the dough, place it into a plastic bag or Styrofoam container with a cup of lukewarm water and let it rise.)
Divide into 6 equal portions with a scraper.
Gently stretch out the dough to release the air, then roll each portion into a ball.
Sprinkle with a bit of flour if they stick to your hands.
Flip the bowl that you used for the proofing over top of the dough to prevent it from drying out, and let it rise for 20 minutes.
Gently release more gas from the dough and roll them back into a round ball.
Arrange them with the seams down on a baking tray lined with parchment paper.
Place the whole pan into a large plastic bag along with a cup of lukewarm water to prevent it from drying out, and let it rise for the second time.
The second proofing is done once they double in size.
Bake in an oven preheated to 190C for 14 minutes.
(Adjust the heat according to your oven.
They will bake more evenly on a round pan.
They're done!
They taste good as is, but you can also cut them in half and eat them with condensed milk cream.
Or, as hamburger buns.
I eat them with roast beef.
Or bake them with an anko (sweet adzuki bean paste) filling.
Layer the top with cookie dough for a \"melon\" bread.
Or, without dividing up the dough, roll it into a flat square, spread on some cream cheese, roll it up into a log, then cut it into 6 pieces and bake.
Knead in a few more grams of water, then add dried blueberries right before you complete the kneading, then let it rise.
The berries will be nice and plump when you take that first bite.
Here it is with a sweet peanut cream filling and topped with almonds.
I baked it as a danish-type roll.
Here they are baked topped with wieners, leftover curry, and melting cheese.
Since the dough is not too sweet, it goes well with savory toppings.
Here it is after cutting the dough in half and baking them in miniature pound cake molds with a sugared or buttered top.
Right before baking, slash the tops with one shallow cut along the top, then arrange finely diced pats of butter along the top.","url":"https://recipe.bluelayer.org/recipe/56070/baking-bread-straight-from-liquid-bread-starter-simple-and-basic-rolls"},{"id":"56068","title":"Six Seed Soda Bread","ingredients":"seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
spices, poppy seed
seeds, flaxseed
spices, fennel seed
nuts, almonds
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375F
In a small bowl combine all the seeds and set aside.
Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl.
Add all but 2 tablespoons of the seeds.
Stir the sour milk/buttermilk (recommend using smaller amount and gradually add more milk as needed) into the dry ingredients just to blend (dough will be sticky).
Turn out dough on to a well floured board and knead about 5 times, just enough to pull it together into a loose ball.
(over kneading will make the bread tough).
Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top, cutting two-thirds to the way through the loaf with a serrated knife.
Brush with a little milk and sprinkle with the remaining 2 tablespoons of seeds.
Bake for 35 to 45 minutes or until it sounds hollow when tapped on the bottom.
Cool on rack.","url":"https://recipe.bluelayer.org/recipe/56068/six-seed-soda-bread"},{"id":"56067","title":"Baked Crab Cake Balls","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
wasabi, root, raw
salad dressing, mayonnaise, regular
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven at 450°F.
Mix all ingredients.
Form into 1 inch balls and put on a parchment paper covered baking sheet.
Bake for 5 minutes or until golden brown.
Serve with soy sauce, wasabi and pickled ginger.","url":"https://recipe.bluelayer.org/recipe/56067/baked-crab-cake-balls"},{"id":"56059","title":"Cinnamon Oatmeal Raisin Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
oats
sugars, brown
salt, table
spices, cinnamon, ground
butter, without salt
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan.
Place butter in corners of pan, make a well in center of dry ingredients and add yeast.
Program for Specialty and desired Bread Color.
When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
**********************************.
If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
Cover and let rest for 20 minutes.
Change to the kneading hook and knead for 4 minutes.
Let rest for 5 minutes.
Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
Form into a ball and place in a bowl, cover and let rise until doubled.
Form into loaf and put into greased pan (non-stick spray works well).
Cover and let rise until doubled.
Bake in pre heated 350 f oven for about 40 minutes.
Internal temp should register at least 190 f on an instant read thermometer.
Although the original recipe calls for only 1/2 cup raisins, I use a full cup.","url":"https://recipe.bluelayer.org/recipe/56059/cinnamon-oatmeal-raisin-bread"},{"id":"56057","title":"Beer And Poppy Seed Soup Recipe","ingredients":"alcoholic beverage, beer, regular, all
honey
spices, poppy seed
water, bottled, generic","directions":"Pour boiling water on poppy seeds, let stand about 15 min.
Pour off water.
Pulverize seeds in mortar or possibly bowl.
Add in about 1 c. of cool water, gradually.
Pour into beer that has been heated (not boiled) with honey.
Garnish with lemon slices and croutons of rye bread lightly sprinkled with salt and caraway seeds.","url":"https://recipe.bluelayer.org/recipe/56057/beer-and-poppy-seed-soup-recipe"},{"id":"56034","title":"Whole Wheat Breakfast Rolls (A B M)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
salt, table
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
oats
raisins, seeded","directions":"Bring the water to a boil.
Pour over the cornmeal, stir well, and let sit for 10 minutes.
Add the cornmeal mixture to the bread machine pan.
Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
Process on the 1 1/2 lb dough cycle.
Remove the dough from the machine and knead in the rolled oats and raisins.
Form the dough into a tight ball and let it rest for 10 minutes.
With a bench scraper, divide the dough into 16 pieces.
Form each piece into a ball.
Place the balls on a cookie sheet covered w/ parchment paper.
Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes).
Preheat the oven to 400F while they're rising.
Bake for 15-20 minutes.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/56034/whole-wheat-breakfast-rolls-a-b-m"},{"id":"56022","title":"Cinnamon Apple Oat Loaf (Bread Machine)","ingredients":"water, bottled, generic
apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
oats
oat bran, raw
spices, cinnamon, ground
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle; press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/56022/cinnamon-apple-oat-loaf-bread-machine"},{"id":"56016","title":"Kesra - Moroccan Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
seeds, sesame seeds, whole, dried","directions":"In a small bowl, mix the yeast with 1/4 cup warm water.
Stir in the sugar.
Set aside until the mixture starts to bubble (10-15 minutes).
In a mixer with a dough hook, mix the flour, 1/3 cup cornmeal, and salt.
(Or sift together.)
Make a well in the center and pour in the yeast mixture and melted butter.
Knead, gradually adding the remaining 2 cups water as needed until the dough is smooth and elastic to the touch (8 to 10 minutes).
(Note: you probably won't need all 2 cups.
).
Grease two baking sheets and dust them with the 1 Tbs cornmeal.
Separate dough into 2 balls of equal size and set each ball on a baking sheet.
Press them into circles 8 inches in diameter.
Sprinkle 1 tsp of sesame seeds over each loaf, gently pressing them into the dough.
Cover the dough with a towel and set aside in a warm place until doubled (about 1 hour.
Can take longer).
Preheat oven to 425 degrees F. Prick the top of each kesra with the tines of a fork.
Bake for 10 minutes.
Lower the heat to 375 and bake until crusty and golden, 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/56016/kesra-moroccan-bread"},{"id":"56015","title":"Perfect (And Easy!) Shortbread","ingredients":"cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Sift together the cornstarch, icing (powdered) sugar and flour.
Blend in butter until a soft smooth dough forms.
Shape into 1\" balls and chill 30 -60 minutes.
Place 1 1/2\" apart on a cookie sheet and flatten slightly with a floured fork.
(omit if throwing sprinkles on, and/or don't like fork flattened shortbread - I don't and it still comes out just fine)
Bake 300' for 15-20 minutes.
Transfer to a rack and cool.
Watch that they don't brown, you want to pull them out while they still look a smidge underdone - the idea is that they do not brown on the bottom.","url":"https://recipe.bluelayer.org/recipe/56015/perfect-and-easy-shortbread"},{"id":"56009","title":"zucchini herb bread","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
squash, summer, zucchini, includes skin, raw
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
spices, rosemary, dried
seeds, sesame seeds, whole, dried
salt, table
leavening agents, yeast, baker's, active dry","directions":"add all ingredients to bread machine in this order.
cook on basic cycle.","url":"https://recipe.bluelayer.org/recipe/56009/zucchini-herb-bread"},{"id":"56001","title":"Basic Plain Bagels","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses","directions":"Use really fine salt for the best results.
Here's the salt that I used.
Knead the dough in a bread machine.
Take it out and divide into 8 portions.
Cover with a damp cloth and let rest for 10 minutes.
Punch out the air and roll the dough out.
Fold in half from both sides.
Again fold the dough in half.
Close the seam well.
Roll it around several times to close seam properly.
Flatten one end with a rolling pin.
Fold in the thinner side and close.
Twist with the seam facing down.
Repeat to shape 8 bagels.
Let rise for 30 minutes at 35C.
Add the molasses into a large amount of hot water.
Kettle boil the bagel: 40 seconds for one side, and flip over for another 40 seconds.
Drain well and align onto a baking tray.
Bake for 15 minutes in a 190C preheated oven.","url":"https://recipe.bluelayer.org/recipe/56001/basic-plain-bagels"},{"id":"55994","title":"Sesame Chicken with Honey Dip","ingredients":"salad dressing, mayonnaise, regular
mustard, prepared, yellow
onions, raw
delallo, italian seasoned breadcrumbs,
seeds, sesame seeds, whole, dried
ground turkey, raw","directions":"Mix mayonnaise, dry mustard and minced onion; set aside.
Mix crumbs and sesame seeds.
Coat chicken with mayonnaise mixture, then crumb mixture.
Place on baking sheet.
Bake at 425 degrees for 12 minutes or until lightly browned.
Serve hot with dip.
Honey Dip: 1 cup mayonnaise 2 Tbsp.
honey Mix ingredients.","url":"https://recipe.bluelayer.org/recipe/55994/sesame-chicken-with-honey-dip"},{"id":"55987","title":"Twix Bar Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"SHORTBREAD:.
Preheat oven 350 degrees.
Grease with butter a 9x9\" baking pan.
In bowl of electric mixer, cream the butter and sugar until light and fluffy.
Beat in the vanilla extract.
Add flour and salt and beat until the dough just comes together.
Press onto the bottom of a greased pan.
Bake about 20 minutes or until pale golden in color.
Remove from oven and place on rack to cool.
CARAMEL FILLING:.
Pour the can of sweetened condensed milk into a heatproof bowl and place bowl over a saucepan of simmering water.
Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color.
Remove from heat and beat until smooth.
Pour the caramel over the baked shortbread and leave to set.
(Microwave method: Place sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time.
Reduce the power to medium-low and continue to cook for another 8 - 12 minutes, or until the milk has thickened and turned a light caramel color.
Remove from microwave and beat until smooth).
TOPPING:.
Melt chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water.
Pour the melted chocolate evenly over the caramel and leave to set.
Cut the shortbread in to pieces using a sharp knife.
Store cut bars in refrigerator to keep chocolate firm.
Chilled chocolate doesn't cut clean.","url":"https://recipe.bluelayer.org/recipe/55987/twix-bar-cookies"},{"id":"55971","title":"Soft Gingerbread","ingredients":"leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt
sugars, granulated
molasses","directions":"Preheat your oven to 350 .
Dissolve the baking soda into the boiled water and allow it to cool.
Mix or sift the flour, ginger, cinnamon, nutmeg, and salt together.
Cream the butter, using a stand mixer or hand beater.
Add the sugar, a little at a time, creaming well after each addition.
Add molasses slowly and beat well until light and creamy.
Add about 1/4th of the flour mixture to the creamed mixture and stir by hand.
Add about 1/4 of a cup of the cooled water/soda mixture and stir.
Continue adding flour mixture and water mixture (ending with flour) stirring after each addition.
Pour batter into a greased and floured pan.
Spread the batter to the edges of the pan so its a little thicker at the edges than in the center.
Drop the filled pan a few times, lightly, on the work surface to remove any air pockets.
Bake for 40-45 minutes.
The cake should be drawn away from the sides of the pan.
Decorate with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/55971/soft-gingerbread"},{"id":"55968","title":"Baked Orange Roughy Italian-Style","ingredients":"bread crumbs, dry, grated, plain
cheese, parmesan, hard
cheese, parmesan, hard
spices, garlic powder
salt, table
orange juice, raw
butter, without salt
parsley, fresh","directions":"Preheat oven to 400F (200C.
).
Coat a medium size baking dish with non-stick cooking spray.
In a shallow bowl, mix bread crumbs, Parmesan, Romano, garlic powder and salt.
Brush both sides of the fillets with butter, and dredge in the bread crumb mixture.
Arrange fillets in a single layer in the prepared baking dish, and sprinkle with parsley.
Bake in pre-heated oven 10-15 minutes, or until the fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/55968/baked-orange-roughy-italian-style"},{"id":"55963","title":"Carrot Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
carrots, raw
honey
molasses
yogurt, greek, plain, nonfat
leavening agents, yeast, baker's, active dry
nuts, walnuts, english
raisins, seeded","directions":"Put all the ingredients in your breadmaker (except the raisins and walnuts) in the order that they appear.
Switch on according to the instructions on your breadmaker.
I usually set it to rapid bake.
If your breadmaker has a nut compartment, put the nuts and raisins in there.
If not, wait until its at the kneading stage then add them in.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/55963/carrot-bread"},{"id":"55941","title":"Whole Wheat Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
seeds, flaxseed","directions":"Preheat oven to 350.
Mix ingredients together in a large bowl (I use a wooden spoon for this, although you could also use the bread hook on a mixer, or even a bread machine).
The dough should form a ball -- not too dry, but not too sticky either.
If you have mixed for a long time, and there is still a lot of flour in the bowl, add a tiny bit more water; If the dough is too wet, add more flour.
Cover the ball of dough with a thin dusting of flour, so you can remove it from the bowl.
Using floured hands, spread the dough onto a greased cookie sheet -- The dough should be thin enough cover the entire sheet (make sure that the cookie sheet is greased so that the dough doesn't stick when you're trying to spread it).
Bake for 25 minutes at 350 (for a more \"cracker-like\" snack, bake longer).
Transfer to a cooling rack to cool, and cut into 12 slices.","url":"https://recipe.bluelayer.org/recipe/55941/whole-wheat-flat-bread"},{"id":"55931","title":"Bread Machine Banana Bread Recipe","ingredients":"bananas, raw
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
honey
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
bananas, raw
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
honey
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Select loaf size.
Add in ingredients to machine according to manufacturer\"s directions.
Select WHITE cycle and light crust setting.
This recipe yields 1 loaf.
Comments: This tender loaf - made with Robin Hood Best For Bread Homestyle white flour and Robin Hood Best For Bread Whole wheat flour - is filled with a delicate, creamy combination of bananas, buttermilk and honey.
The result is a light, moist bread which's sure to please.
Anytime is the perfect time for this delicious bread.
Here are some of our favourites...
Spread thick hot slices with creamy peanut butter for a wonderful breakfast treat.
Serve alongside other breakfast and lunch favourites as part of a delicious buffet brunch.
Relax and enjoy a slice or possibly two with tea or possibly coffee and a good book.
Drizzle honey over a toasted slice for a satisfying snack just before bedtime.
It only takes a few min to prepare this tasty Banana Bread.
And, since it's packed with flavourful, nutrient-rich bananas, this is one treat your family will love - and you'll love making it for them.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/55931/bread-machine-banana-bread-recipe"},{"id":"55925","title":"Cinnamon Raisin Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
spices, cinnamon, ground
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
raisins, seeded","directions":"Add ingredients (except raisins) to bread maker according to manufacturer's directions (usually order as given) Bake using\"fruit and nut\" or\"sweet\" setting.
Add raisins when the machine beeps or at the designated time (for my machine, that's during the second cycle).","url":"https://recipe.bluelayer.org/recipe/55925/cinnamon-raisin-bread"},{"id":"55914","title":"Honey Whole Wheat Bread","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"put it into bread machine in that order and put on light crust setting.
Take out and put in a plastic bag when finished cooking.","url":"https://recipe.bluelayer.org/recipe/55914/honey-whole-wheat-bread"},{"id":"55909","title":"Shortbread Pie Crust","ingredients":"butter, without salt
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees F (165 degrees C).
Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl.
Squeeze and work dough until it holds together.
Press into three 9 inch pie pans and chill for 2 hours.
Bake for 15 minutes, or until lightly brown around the edges.","url":"https://recipe.bluelayer.org/recipe/55909/shortbread-pie-crust"},{"id":"55908","title":"Crumble mix","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Measure flour into a microwave-proof bowl.
Add the butter to the flour (just plonk it in in one big lump if you want!)
Pop bowl with butter and flour in the microwave for between 10 and 20 seconds to soften butter.
Use a fork to blend flour and butter until the mix texture resembles breadcrumbs.
Add sugar and mix together with a fork.
Sprinkle over crumble filling of your choice in an oven-proof pie dish (Apple and rasin, rhubarb and ground ginger, peaches and raspberries are some of my favourtie fillings.
Fresh fruits will need to be par-cooked- pop in microwave covered and with a spoon or two of water after peeling/chopping for a few minutes- before spri) Bake in oven at 180 degrees Celcius for about 30 minutes.
Serve hot or cold with fresh cream or ice cream.
YUM!","url":"https://recipe.bluelayer.org/recipe/55908/crumble-mix"},{"id":"55889","title":"Whole Wheat Cornmeal Molasses Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
raisins, seeded
bananas, raw
molasses
honey
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350 degrees.
Combine flour, cornmeal, baking powder, baking soda, and salt.
Mix in raisins.
In a separate bowl, mash bananas and stir in molasses, honey, and buttermilk.
Add this mixture to the dry ingredients and stir only enough to blend.
Pour into two 4 1/2 x 8 1/2 lightly greased loaf pans and bake for 40 to 50 minutes.","url":"https://recipe.bluelayer.org/recipe/55889/whole-wheat-cornmeal-molasses-banana-bread"},{"id":"55869","title":"Hug Your Soul Asparagus Casserole","ingredients":"asparagus, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
salt, table
delallo, italian seasoned breadcrumbs,
spices, paprika","directions":"Place a large saucepan of water over med-high heat and bring to a boil.
Add the asparagus and cook 3 minutes.
Meanwhile, preheat the oven to 350 degrees and lightly grease a 13 x 9 inch baking dish.
Drain the asparagus and arrange evenly in the prepared dish; set aside.
Melt 3 tablespoons of the butter in the same saucepan over medium heat.
Whisk in the flour until smooth.
Cook 1 minute, whisking constantly.
Gradually add the milk; whisk constantly until thick and bubbly, about 4 minutes.
Stir in 1/2 cup of the cheese and the salt.
Blend well.
Pour over the asparagus and set aside.
Melt the remaining tablespoon of butter and combine with the remaining 1/4 cup of cheese, the breadcrumbs, and paprika.
Sprinkle evenly over the casserole.
Bake 25-30 minutes or until bubbly.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/55869/hug-your-soul-asparagus-casserole"},{"id":"55858","title":"Cheese-Baked Halibut","ingredients":"fish, halibut, greenland, raw
lemon juice, raw
salt, table
spices, pepper, black
spices, thyme, dried
cheese, cheddar
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Preheat oven to 375F.
Lightly grease a large, shallow baking dish.
Wipe halibut with damp cloth; place halibut in dish.
Pour lemon juice over fish.
Then salt, pepper, and thyme.
Bake, uncovered, 20 minute.
Meanwhile, combine cheese and breadcrumbs.
Sprinkle fish with cheese mixture.Bake 10 minute longer, or until fish flakes easily with fork.
Serve right from baking dish.","url":"https://recipe.bluelayer.org/recipe/55858/cheese-baked-halibut"},{"id":"55857","title":"Fiskebudding (Fish Pudding)","ingredients":"delallo, italian seasoned breadcrumbs,
sauce, fish, ready-to-serve
cream, whipped, cream topping, pressurized
cream, fluid, heavy whipping
salt, table
cornstarch
spices, nutmeg, ground","directions":"Preheat oven to 350 degrees F.
Skin and bone the fish, and cut into small pieces.
Set aside.
Grease the bottom and sides of a 9-inch loaf pan heavily with butter.
Sprinkle with breadcrumbs, tipping the pan to evenly distribute crumbs.
Also grease a piece of aluminum foil big enough to cover the loaf pan.
Begin heating a saucepan of water to a boil, to use later when baking the pudding.
Using a blender or food processor, puree fish and cream in small batches until smooth.
Place pureed fish in a large mixing bowl.
Add salt, nutmeg and cornstarch; beat at medium-high speed until light and fluffy.
Pour mixture into prepared loaf pan.
Pick up the pan and bang it on the counter several times, to remove any air bubbles in the pudding.
Seal greased foil tightly over the top of the pan.
Place pan in a deep baking pan; add boiling water 3/4 of the way up the sides of the loaf pan.
Bake 60 to 75 minutes, until a tester inserted in the center comes out clean.
Note that during baking, the water around the mold should simmer (but not boil!)
constantly; adjust the temperature as necessary.
Let pudding cool 5 minutes.
Pour off any excess liquid; run a sharp knife around the edges of the pan to loosen the pudding.
Hold a serving platter on top of the pan and quickly invert the pan and platter to remove the pudding.
Soak up any extra liquid with paper towels.","url":"https://recipe.bluelayer.org/recipe/55857/fiskebudding-fish-pudding"},{"id":"55855","title":"Grandma Krebel's Bread","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mix 1/2 cup of the sugar with the yeast in 1 cup warm water.
Sift the flour with the remaining sugar and salt.
Add the remaining 3 cups warm water and the yeast mixture to make the dough.
Knead well, then place in greased or buttered bowl, cover, and rise for 1 hour.
Knead again and let rise for 2 1/2 hours.
Punch down and form into 4 loaves.
Place loaves in greased and floured loaf pans, cover, and let rise for 1 hour.
Bake at 275 degrees for 50 minutes.","url":"https://recipe.bluelayer.org/recipe/55855/grandma-krebels-bread"},{"id":"55842","title":"Basic Focaccia (Ultimate) Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, pepper, black","directions":"Machine Procedure (For a 2-c. capacity bread machine): All ingredients must be at room temperature, unless otherwise noted.
Add in ingredients, except toppings, in the order specified in your bread machine owner's manual.
Set bread machine on dough/manual setting.
At the end of the program, press clear/stop.
To punch dough down, press start and let knead for 60 seconds.
Press clear/stop again.
Remove dough and let rest 5 min before hand-shaping.
If your bread machine does not have a dough/manual setting, follow normal bread making procedure, but let dough knead only once.
At the end of the kneading cycle, press clear/stop.
Let dough rise for 60 min, checking after the first 30 min to make sure dough does not overrise and touch lid.
Press start and let machine run for 60 seconds to punch dough down.
Press clear/stop again.
Remove dough and let rest 5 min before hand-shaping.
Hand-Shaping Technique: Sprinkle hands with flour.
With fingertips, spread dough proportionately into a 13- X 9- X 1-inch lightly oiled baking pan.
Cover with a clean kitchen cloth.
Let rise till doubled in height, about 30 to 60 min.
Preheat oven to 400F.
Make light indentations with your fingertips in the surface of the risen dough.
Brush with extra-virgin extra virgin olive oil and sprinkle with coarse salt and black pepper.
Bake on bottom rack of oven for approximately 30 to 35 min, or possibly till golden.
Let cold in pan.
Cut into twelve equal pcs and serve at room temperature.
NOTES :","url":"https://recipe.bluelayer.org/recipe/55842/basic-focaccia-ultimate-recipe"},{"id":"55837","title":"Maple Banana Flaxseed Bread (ABM)","ingredients":"water, bottled, generic
bananas, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
syrup, maple, canadian
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
seeds, flaxseed
nuts, walnuts, english
spices, cinnamon, ground
spices, ginger, ground
leavening agents, yeast, baker's, active dry","directions":"Place everything in bread machine in order recommended by the manufacturer.","url":"https://recipe.bluelayer.org/recipe/55837/maple-banana-flaxseed-bread-abm"},{"id":"55836","title":"Basic Bread Stuffing","ingredients":"butter, without salt
shallots, raw
bread crumbs, dry, grated, plain
spices, tarragon, dried
parsley, fresh
salt, table
spices, pepper, black","directions":"Place the butter, shallots or onions in a saucepan, and allow the butter to melt over low heat.
Do not saute the shallots.
Combine with the crumbs and other ingredients and toss lightly.
Add more melted butter if needed, and taste for seasoning.
Stuff the bird lightly just before roasting.
Instead of tarragon you can use any of the following herbs to taste.
(It is better not to mix herbs, except for the addition of parsley, but mix if you must.)
About 1 1/2 teaspoons dried thyme, soaked in a little white wine for an hour.
Sage.
Use with discretion, or it smothers all other flavors.
Summer savory.
This has a delicious flavor for turkey and is less known than most herbs.
Basil.
The fresh is delicious and superb in the stuffing of a spitted bird.
If fresh is not available, use about 2 teaspoons of dried basil, soaked in white wine beforehand.
Another way to give the flavor of fresh basil to your dressing is by adding pesto , the Italian sauce normally used with pasta.
Fortunately, it freezes rather well, so pesto can be made when fresh basil is in the market or in your herb garden and it is possible to have it with your Thanksgiving or Christmas bird.
Add about 3 tablespoons of pesto or more to the basic bread stuffing.
You will have to reduce the amount of crumbs, depending upon the quantity of additive.
1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be purchased in tins).
1 cup or more toasted salted filberts.
1 cup or more toasted unbalanced almonds.
1 cup or more salted pecan halves.
1 1/2 to 2 cups toasted walnut halves.
2 cups finely diced celery.
This makes a delicious change in the basic stuffing and is also good in goose.
1 1/2 cups of finely diced fennel bulb.
Omit any other herb save parsley.
A head of finely shredded Boston lettuce.
Added to the basic stuffing at the last minute, this is surprisingly good.
You may find you need additional salt.
Giblets.
Chop the gizzard and heart very fine; reserve the liver.
Saute the gizzard and heart with the onions just enough to color them, then mix with the rest of the ingredients.
Use the liver in the sauce later.
Saute it lightly in butter and chop exceedingly fine before adding.","url":"https://recipe.bluelayer.org/recipe/55836/basic-bread-stuffing"},{"id":"55797","title":"Colorful Vegetable Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
tomato products, canned, puree, without salt added
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spinach, raw
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
beets, raw
oil, olive, salad or cooking","directions":"Make each dough separately, kneading for 5 to 8 minutes until you have a smooth elastic dough.
Rest each dough, covered, for 30 minutes.
To make plait; cut each dough in half and gently roll each piece on a lightly floured surface until approximately 25 cm long.
With a roll of each color, make a plait, making sure to seal the ends.
Place on a greased baking tray.
Rest in a warm place covered with a towel for 1 to 1 1/2 hrs.
Brush with beaten egg and bake in a 220 degrees cup oven for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/55797/colorful-vegetable-bread"},{"id":"55779","title":"Sahara Sand Bread for Bread Machine","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select cycle; press Start.
Makes a 1 1/2 lb loaf.","url":"https://recipe.bluelayer.org/recipe/55779/sahara-sand-bread-for-bread-machine"},{"id":"55778","title":"Creamed Herring Dip","ingredients":"cream, sour, cultured
apples, raw, with skin
cream, sour, cultured
onions, raw","directions":"Puree the herring (sauce and all) in a food processor or blender until smooth.
Add all the other ingredients and continue to process until smooth.
Cover and chill.
SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini.","url":"https://recipe.bluelayer.org/recipe/55778/creamed-herring-dip"},{"id":"55773","title":"Chef Joey's Vegan Bread Pudding","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
egg substitute, powder
water, bottled, generic
sugars, granulated
salt, table
spices, cinnamon, ground
wheat flours, bread, unenriched
raisins, seeded","directions":"Preheat your oven to 350'F.
Put the margarine in a bowl big enough to accommodate 2 cups of milk.
Put the sugar, cinnamon and salt into another bowl and mix well.
Put the milk in a saucepan and heat until just before the boiling point.
Pour the heated milk into the bowl with the margarine in it.
Mix until the margarine is completely melted.
In a 9x13\" oven safe dish add the bread and raisins.
Mix the egg replacer with water.
I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water.
Stir to incorporate.
Gradually add the egg replacer to the milk mixture.
Add in the cinnamon, sugar and salt mixture into the milk mixture.
Mix this well.
Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
Pour the hot water into the outer dish being careful not to get any in the pudding dish.
Bake for 40-45 minutes.
The custard should be creamy.
Remember you didn't use eggs here so it won't be set exactly the same.
As it cools it will firm up a bit.
Serve either warm or cold, plain or with your favourite sauce.
Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/55773/chef-joeys-vegan-bread-pudding"},{"id":"55752","title":"Healthy Chicken Fngers","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, ranch dressing, regular
delallo, italian seasoned breadcrumbs,
oil, olive, salad or cooking","directions":"Pound the chicken breasts so they are a little thinner.
Dip each breast in the ranch dressing so they are coated all over.
Roll each chicken breast in the Italian Breadcrumbs.
Pour the olive oil in a baking pan and heat in a 350* oven.
Add the chicken breasts to the baking pan and bake for 20 minutes.
Cut each breast, if desired ,into fat strips.","url":"https://recipe.bluelayer.org/recipe/55752/healthy-chicken-fngers"},{"id":"55748","title":"Baked Onion and Cheese Dip","ingredients":"cheese, cheddar
cheese, parmesan, hard
cheese, parmesan, hard
salad dressing, mayonnaise, regular
spices, thyme, dried
onions, raw","directions":"In a food processor, combine the Cheddar cheese, Pepper jack cheese, cream cheese, mayonnaise, thyme, and 1 cup of the onions.
Cover and process until blended.
Stir in remaining onion.
Transfer to a greased baking dish.
Bake, uncovered, at 375 degrees Fahrenheit for 20-25 minutes or until bubbly.
Serve with crackers, day old baguette or French bread.","url":"https://recipe.bluelayer.org/recipe/55748/baked-onion-and-cheese-dip"},{"id":"55743","title":"Dreikernebrot - German Rye and Grain Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
leavening agents, yeast, baker's, active dry
honey","directions":"Start the starter and the overnight dough the evening before you make the bread.
To make the starter:
In a bowl, mix the flour, yeast and water until a dough ball forms.
Knead for 5 minutes.
The starter will rise slightly next day.
Place the dough in a bowl coated with cooking spray, cover with a plastic wrap and chill in the refrigerate.
To make the overnight dough:
In a bowl, mix together flours, flax seed, salt and water until a soft dough forms.
Wrap with a plastic wrap and let stay at room temperature overnight.
To make the bread:
Next day, take the starter out of the frige an hour before you start to make the bread.
Cut the starter and overnight dough into several small pieces and put them together in a mixing bowl with an electric dough hook.
Sprinkle 1/4 cup plus 2 tablespoons whole wheat flour over.
Place the sesame, sunflower, pumpkin seeds, salt and yeast that's mixed with 1 tablespoon water.
Knead all the ingredients together for about 8 minutes.
Add a little more flour if the dough seems stick to the bowl.
Transfer the dough into a large bowl coated with cooking spray.
Allow the dough to rise at a warm place until doubled in volume, 1 to 2 hours, depending on how warm your place it.
Either shape the dough into a round loaf, place it onto a cooking sheet; or place the dough into a greased loaf pan.
Do not knead the dough again.
Let it rise for another 1 to 2 hours until almost double.
Preheat the oven to 500F.
If you are making a round loaf, slash the top about 1/4 inch deep to draw a cross.
Pour 2 cups of boiling water into a separate loaf pan, and place into the oven, which makes steam during the baking.
Put the bread into the oven.
Turn oven down to 450F after 10 minutes and bake for 38 minutes.
Let cool in the cookie sheet or pan on a wire rack for about 10 minutes.
Remove onto the wire rack and cool completely.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/55743/dreikernebrot-german-rye-and-grain-bread"},{"id":"55737","title":"South of the Border Chili Croutons","ingredients":"spices, chili powder
spices, oregano, dried
spices, pepper, red or cayenne
salt, table
wheat flours, bread, unenriched
oil, olive, salad or cooking
cheese, cheddar","directions":"Combine chili powder, oregano, red pepper flakes if using, and salt in a small bowl; set aside.
Place bread cubes in a large mixing bowl, and drizzle the oil over cubes.
Stir until cubes are coated with oil.
Sprinkle cubes with cheese and the amount of seasoning desired.
Store unused seasoning mixture in a re-sealable container for future use.
Spread seasoned croutons in a single layer on a 15 x 11-inch baking sheet.
Bake in oven for 12-15 minutes until cubes are dried, stirring occasionally.
Cool on baking sheet.
Store in plastic, re-sealable bag.","url":"https://recipe.bluelayer.org/recipe/55737/south-of-the-border-chili-croutons"},{"id":"55727","title":"pita bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"sift flour and salt together in a large bowl.
combine yeast, sugar, and 1/3 cup very warm water- give a quick stir and set aside for 5 min.
to activate yeast.
make a well in the flour/ salt mixture and add the yeast, 1 cup warm water and the olive oil.
gently stir to gather dough into a ball- you may need a little more water
turn out and need for 10 min.
put into a lightly greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hrs.
punch down and need to smooth
cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 min.
preheat oven to 500F degrees
on a stone put on 2-3 on it for 4 min, flipping it over after 2 min.
recommended to wet the towels with hot water for when you cover dough","url":"https://recipe.bluelayer.org/recipe/55727/pita-bread"},{"id":"55709","title":"Extremely Soft White Bread (Bread Machine)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Put your hot water, yeast and sugar in your bread machine.
Let stand 6-12 minutes depending on the temp of your water.
Your yeast will foam.Add remaining ingredients.Use rapid or basic white cycles.Or bake for 25 minute @ 350.","url":"https://recipe.bluelayer.org/recipe/55709/extremely-soft-white-bread-bread-machine"},{"id":"55692","title":"Michael C's Mini Pizzas","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
tomato products, canned, puree, without salt added","directions":"Preheat oven to 200C.
Lightly grease 2 flat baking trays.
Sieve the flour into a mixing bowl.
Rub in the margarine until the mix looks like fine breadcrumbs.
Add the milk and mix to a soft dough.
Roll dough on a lightly floured board and divide dough into 8 pieces.
Press each piece into 7cm circles and transfer to the trays.
Spread the pizza sauce and bake for 15-20 minutes, until edges are golden-brown.
Enjoy creating endless topping combinations!
!","url":"https://recipe.bluelayer.org/recipe/55692/michael-cs-mini-pizzas"},{"id":"55676","title":"Canadian Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian","directions":"Preheat oven to 300F (150C).
Combine the butter, sugar, flour and maple syrup, blend until smooth.
On a lightly floured surface roll dough out 1/2 inch thick.
Cut into desired shapes and place on ungreased cookie sheets.
Bake at 300F (150C) for 20 minutes, watch carefully so as not to overcook.
Let cookies cool before eating.","url":"https://recipe.bluelayer.org/recipe/55676/canadian-shortbread-cookies"},{"id":"55641","title":"Japanese (Kabocha) Pumpkin","ingredients":"pumpkin, raw
crustaceans, shrimp, raw (not previously frozen)
oil, canola
sugars, granulated
soy sauce made from soy (tamari)
water, bottled, generic","directions":"Cut pumpkin in half.
Clean out seeds and rinse leaving the skin on.
Cut into bite-sized pieces and set aside.
Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves.
Add pumpkin and simmer for 10 minutes, stirring once.
Continue to simmer another 10 minutes or until done.
Pumpkin is done when it is easily pierced with a fork or toothpick.
Do not overcook or the pumpkin will become mushy.
Dried shrimp, ebi, can be found in the oriental section of most supermarkets.
You can use shrimp bullion or fish stock instead.
Nutrition information: Calories 70, Fat 2 g., Cholesterol 6 mg., sodium 97 mg. 1 bread exchange.
ww points 2.","url":"https://recipe.bluelayer.org/recipe/55641/japanese-kabocha-pumpkin"},{"id":"55613","title":"Pumpkin Seed Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Place all ingredients in breach machine pan in recommended order.
Set to dough cycle.
About ten minutes into the cycle check the dough and add flour or water, if necessary.
When cycle is completed, shape as desired.
Let rise.
Preheat oven to 350 deg.
Bake until done.
A loaf may take 30 to 40 minutes, depending on shape.
Rolls will probably take 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/55613/pumpkin-seed-bread"},{"id":"55602","title":"Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
rice flour, white, unenriched
sugars, powdered","directions":"Sieve flour and rice flour.
Add the sugar and butter and mix together until the mixture resembles the texture of shortcrust pastry.
Shape into a square cake and divide into\"fingers\" (bars/strips).
Pinch the edges (flute) and prick all over with a fork.
Place on greased or parchment lined sheet.
Bake in a preheated 325F oven, until beginning to colour (about 10-15 minutes), then lower the heat to about 275 to 300F (depending on your oven) and bake for about 45-60 minutes more.
Carefully remove from sheet and cool on rack.","url":"https://recipe.bluelayer.org/recipe/55602/scottish-shortbread"},{"id":"55600","title":"Hot Water Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
bacon, meatless","directions":"Mix cornmeal and baking powder together.
Add boiling water till you achieve a pasty, thick consistency (note that you may not need all of the water).
Heat bacon grease in a skillet, preferably an iron skillet.
Form patties with the cornmeal mixture, put into the hot grease and fry till crispy and slightly brown.
Place on paper towels when done cooking.
The outside will be crispy while the inside is nice and tender.
Serve with lots of butter!","url":"https://recipe.bluelayer.org/recipe/55600/hot-water-cornbread"},{"id":"55599","title":"Abby's Bread Recipe","ingredients":"wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated","directions":"Put in bread machine in order listed.
Choose white bread setting.
Makes 11/2 lb.
loaf.","url":"https://recipe.bluelayer.org/recipe/55599/abbys-bread-recipe"},{"id":"55590","title":"New Orleans BBQ Shrimp for 2","ingredients":"crustaceans, shrimp, raw (not previously frozen)
spices, pepper, black
spices, pepper, red or cayenne
salt, table
spices, thyme, dried
spices, rosemary, dried
spices, oregano, dried
butter, without salt
butter, without salt
spices, garlic powder
sauce, worcestershire
crustaceans, shrimp, raw (not previously frozen)
alcoholic beverage, beer, regular, all","directions":"In a hot heavy skillet melt 1 stick butter and add garlic, Worcestershire and spices.
Add shrimp and boil 2 minutes, shaking pan rather than stirring.
Add remaining butter and stock and boil 2 more minutes.
Add beer, flip or stir shrimp and cook 1-2 minutes.
Serve with crusty bread for dipping.","url":"https://recipe.bluelayer.org/recipe/55590/new-orleans-bbq-shrimp-for-2"},{"id":"55578","title":"Make Chewy Bread with Mochi","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
salt, table","directions":"Here's the mochi I received.
It was hard work to cut it up.
Put the mochi and water in a bowl and heat for a minute at 1000W in the microwave.
Continue to heat as needed a little at a time until the mochi has dissolved.
You could also do this on the stove.
Once fully melted, it should be thick as seen in this picture.
Leave it to cool until it is just warm to the touch.
Important!
A lot of water will have evaporated while it was heating, so weigh it again and add water to the mix as needed to bring it to 220 g.
Add this in with the other ingredients in your bread maker, set it to rise for 35 to 45 minutes (depending on the outside temperature) and turn it on!
After the first rise it should look like this.
It has already risen quite a bit.
Dust your work surface with flour and then take out the dough and press the air out.
Cut it up and roll it into three or four pieces.
Smear butter on your pan and then line up the bread rolls inside and let them rise for another 40 to 50 minutes.
When baking with a square pan, once the bread has risen to within 1 cm of the edge of the pan cover it and let it bake for 35 minutes ta 200C.
All done baking!
Mountain Style Dust the top of the bread with flour and make a slit along the top of the dough.
Cook in an oven preheated to 180C for 20 minutes.
If you think the bread might burn, wrap it in aluminum foil.
It turned out nice and fluffy.","url":"https://recipe.bluelayer.org/recipe/55578/make-chewy-bread-with-mochi"},{"id":"55576","title":"FLUFFY Peasant Bread (VEGAN and LOW FAT)","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the ingredients into the bread machine in the order listed or in the order suggested by manufacturer.
Select the basic cycle, and light crust.
For a crispier crust, select the FRENCH cycle, or turn the machine off after the first rising cycle, and start the cycle from start again.","url":"https://recipe.bluelayer.org/recipe/55576/fluffy-peasant-bread-vegan-and-low-fat"},{"id":"55575","title":"Shortbread Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"mix flour salt and confectioners sugar in a large bowl.
work in cold butter with a pastry blender, two forks or food processor, until a soft dough is formed, should resemble course oatmeal.
hand press into your pie dish or tart tray.
use a spoon to make a smoother texture.
place in freezer for 15 minuets.
must be pre-baked for 20 minuets at 425 degrees before filling.
bake additional recommended time for your pie fill.","url":"https://recipe.bluelayer.org/recipe/55575/shortbread-pastry"},{"id":"55572","title":"Petit French Rolls (Crispy Crust but Light and Fluffy Inside)","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Put the ingredients in a bread machine in the order listed.
Use the \"dough only\" program up to the end of the 1st rising.
Take the dough out, divide into 8 portions, and round off each.
Cover with a tightly wrung out moistened kitchen towel, and leave to rest for 10 minutes.
Deflate the dough lightly, round off each piece again and line them up on a baking sheet.
Cover with a tightly wrung out moistened kitchen towel and leave to rise again (2nd rising), until they are 1.5 to 2 times their original size.
Preheat the oven to 250C.
Dust the rolls with bread flour (not listed in the ingredient list) using a tea strainer.
Use a moistened, very sharp knife held at an angle to make a slash in the middle of each roll, drawing the blade towards you.
Don't make the cut too deep.
Put some room temperature butter in a plastic bag, cut off a corner and squeeze some butter in the slashes on the rolls.
This butter is salted.
Since the dough itself has very little salt, salted butter used here makes it taste just about right.
Do Step 6 rapidly.
When the oven has heated up all the way, mist the rolls generously.
Turn the oven temperature down to 210C and bake the rolls for 20 minutes.
Cool the baked rolls on a cooling rack.
The outside is thin and crispy, and the slashes have opened up very nicely!
This are smart looking rolls!
If you slice through one with a bread knife, the crumb is so soft and light!
It's easy for children to eat, and the more you chew on it the more flavorful it gets.
It's ideal as a dinner roll!
They get a bit wrinkly when cold, so mist them lightly and warm them up in a toaster oven to revive the crispy crust!","url":"https://recipe.bluelayer.org/recipe/55572/petit-french-rolls-crispy-crust-but-light-and-fluffy-inside"},{"id":"55571","title":"Black Bean Hummus","ingredients":"beans, snap, green, raw
lemon juice, raw
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
spices, garlic powder
spices, cumin seed
salt, table","directions":"Combine the 7 ingredients in blender on high.
Turn off and scrape sides with spatula.
Blend until smooth.
Chill then serve with pita bread.","url":"https://recipe.bluelayer.org/recipe/55571/black-bean-hummus"},{"id":"55556","title":"Whole Wheat Apple Cinnamon Bread - Bread Machine","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
orange juice, raw
honey
salt, table
spices, cinnamon, ground
apples, raw, with skin
vital wheat gluten
wheat flour, white, all-purpose, unenriched
oats
leavening agents, yeast, baker's, active dry","directions":"Mix in the order recommended by your breadmaker, 1 1/2 lb loaf, whole wheat setting.","url":"https://recipe.bluelayer.org/recipe/55556/whole-wheat-apple-cinnamon-bread-bread-machine"},{"id":"55547","title":"Creamy Italian Salad Dressing","ingredients":"salad dressing, mayonnaise, regular
oil, olive, salad or cooking
onions, raw
vinegar, distilled
honey
spices, basil, dried
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black","directions":"Measure the mayonnaise into a bowl.
Stir in the oil, 2 tablespoons at a time.
Make sure all of the oil is blended in before adding more.
Add the onion, and vinegar.
Stir again, until all of the vinegar is absorbed.
Add the sugar, basil, oregano, garlic, salt and pepper.
Blend well.
Store the mixture in a pint sized canning jar in the fridge.
This may also be prepared by whirling everything together in a blender until it is smooth.
Try it on your favorite salads, and also on baloney sandwiches, and in pita bread sandwiches.
Excellent.","url":"https://recipe.bluelayer.org/recipe/55547/creamy-italian-salad-dressing"},{"id":"55543","title":"Nan (Pakistani Flat Bread)","ingredients":"water, bottled, generic
butter, without salt
leavening agents, yeast, baker's, active dry
salt, table
honey
wheat flour, white, all-purpose, unenriched","directions":"Stir the butter into the warm water until it melts (this should take about 1 minute at the most).
Stir the yeast and salt in the water/butter mixture until dissolves; then allow the yeast to bloom (10 minutes).
Stir in honey.
Gradually work in enough flour to make a soft, workable dough.
Turn out on a floured board and knead until elastic and smooth.
Let rise until doubled in bulk (30 minutes).
Preheat oven to 500F.
Turn out on a floured board and knead briefly.
Form into 12 balls.
Roll each ball out to 1/4-inch thick, and let rise for 15 minutes.
Turn over onto a greased baking sheet and bake for 10 minutes (watch closely so they don't brown too much).","url":"https://recipe.bluelayer.org/recipe/55543/nan-pakistani-flat-bread"},{"id":"55528","title":"Pesto Croutons","ingredients":"wheat flours, bread, unenriched
sauce, pesto, ready-to-serve, refrigerated
oil, olive, salad or cooking","directions":"Preheat oven to 375 degrees.
Place all ingredients in large bowl and toss until well coated.
Arrange the bread cubes singly on a large baking sheet.
Bake for about 10-12 minutes, turning once or twice, until light golden brown and crisp.
Turn off oven and allow croutons to cool completely.
Store in airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/55528/pesto-croutons"},{"id":"55516","title":"No Knead Crusty Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine dry ingredients in a large mixing bowl and stir to mix.
Add water and stir to make a batter.
Cover with plastic wrap and leave to rise, 4 to 18 hours.
Preheat oven to 450 F with a dutch oven or heavy casserole dish in the oven.
Allow at least 15 minutes for the bakeware to heat up.
Lid must be preheating as well.
Dump the batter into the bakeware, put the lid on, and bake 30 minutes.
Take the lid off and bake 15 minutes.
Dump onto a cutting board.
If your bakeware was preheated it should not stick.
Eat.","url":"https://recipe.bluelayer.org/recipe/55516/no-knead-crusty-bread"},{"id":"55510","title":"Hershey's Chips & Macadamia Nut Shortbread Wedges","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
nuts, macadamia nuts, raw","directions":"Preheat oven to 350F.
Grease cookie sheet or line with parchment paper.
Beat butter and sugar in large bowl until fluffy.
Beat in flour and vanilla, beating until you have pea-sized crumbs.
Stir in chips and macadamia nuts.
With hands press mixture into ball; divide into 2 smaller equal balls.
Place one dough ball at each end of prepared cookie sheet; flatten each into circle about 1/2\" thick.
With knife cut each circle into wedges.
Do not separate wedges.
Bake 20-25 minutes or until edges are golden brown and center is set.
Cool 10 minutes; recut wedges.
Serve,with a glass of cold milk & enjoy!","url":"https://recipe.bluelayer.org/recipe/55510/hersheys-chips-macadamia-nut-shortbread-wedges"},{"id":"55501","title":"Yum Italian Pizza Base","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Make sure that the room where the dough will be prepared is warm.
In the winter, a temperature of about 22 degrees C and in the summer time, where the temperature in the house could be higher, reduce the quantity of yeast.
As a first step, activate the yeast.
Take 150 ml of warm water and put it into a jug.
Add the granulated yeast and the sugar and give a stir.
Cover the jug with a cloth and wait for 15 minutes.
Meanwhile, put the flour into a large bowl and sprinkle with sea salt.
Stir so to evenly distribute the salt within the flour.
After 15 minutes, you should have a frothy layer inside the jug.
Give another stir.
tart gently stirring the flour and at the same time pour the contents of the jug into the bowl.
Add the remaining 150 ml of warm water into the bowl and keep stirring so that all the flour is wet.
Add the extra virgin olive oil.
Give a good stir so that all the ingredients are well mixed together.
Pour the bowl contents onto the working surface and start to work the dough energetically.
Press, extend forward and roll backwards for 10 minutes.
The dough should become smooth and elastic and you should have the feeling that it is sweating.
Coat the dough ball with flour and prepare it for the rising.
For the rising, you can either put the dough ball into a large bowl or leaving the dough ball onto the working surface.
In both cases spread some flour onto the bottom where you will lay the ball dough, so that it will not stick.
Then, cover the ball dough with a cloth and leave it in a warm room for a couple of hours or until it doubles in size.
Spread some flour onto the working surface.
Take the risen dough and work it again for a couple of minutes.
Then, divide the dough in five parts and make a small ball of each part.
Take the rolling pin and start rolling so that you can make a large circle, to suit a 30 cm diameter pizza tray.
The pizza base should be very thin; a couple of millimetres thick.
Spread some flour onto the pizza tray and then lay the pizza base onto the tray.
Top with pizza toppings as you like.
Set the oven at the maximum temperature (usually 240 degrees C - gas mark 9) and pre-heat it properly.
If the oven is at the right temperature and your pizza is thin, it should take about 8-10 minutes to cook.
Fan assisted ovens may require a different cooking time.
After 5 minutes cooking, checking the pizza frequently is a good idea and when the border starts to become golden brown, it is probably the right time to take the pizza out of the oven.","url":"https://recipe.bluelayer.org/recipe/55501/yum-italian-pizza-base"},{"id":"55486","title":"Mango Yogurt Bread Abm","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
salt, table
mango nectar, canned
yogurt, greek, plain, nonfat
spices, nutmeg, ground
spices, cinnamon, ground
wheat flours, bread, unenriched","directions":"Combine ingredients according to you bread machine instructions.
Set on white bread cycle.
You can just do dough make and bake in the over, if you prefer.","url":"https://recipe.bluelayer.org/recipe/55486/mango-yogurt-bread-abm"},{"id":"55477","title":"Pecan Crunch Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
potatoes, raw, skin
nuts, pecans
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, pecans","directions":"Cream together butter, sugar and vanilla.
Stir in potato chips, pecans and flour until well combined.
Form into small balls, about 1/2 inch in diameter.
Place on ungreased cookie sheet or on a parchment paper lined pan.
Press the dough balls down with bottom of a tumbler dipped in sugar.
Top each cookie with a half of a pecan.
Bake at 350F for 12 18 minutes, depending on the size of the cookies.
Cool completely before serving.
Note: When they are done, the cookies should be light in color...like shortbread.","url":"https://recipe.bluelayer.org/recipe/55477/pecan-crunch-cookies"},{"id":"55446","title":"Gluten-Free All-Purpose Flour","ingredients":"rice flour, white, unenriched
amazonas rainforest product, tapioca starch,
seeds, flaxseed","directions":"Place the flax seeds or flax meal into a clean, moisture free grinder or blender.
Grind flax until it is the consistency of whole wheat flour.
If the texture of the rice flour is gritty, it can also be placed in the blender and ground until it is more powdery in texture.
In a large bowl, combine ground flax, tapioca starch, and brown rice flour until mixture is uniform and no lumps remain.
A wire whisk works well for this step.
Enjoy in any recipe that calls for gluten-free all-purpose flour.
It can also be a great substitute for all-purpose flour in many traditional recipes for cookies, bars, quick bread loaves, muffins, and pancakes; just add an extra egg and 1 1/2 times the amount of leavening called for in the recipe.
(For example, if a recipe calls for 2 teaspoons baking powder, use 3 teaspoons instead.)
However, this flour may be too heavy for cakes, biscuits, and pastries, and does not contain enough protein for use in bread recipes.","url":"https://recipe.bluelayer.org/recipe/55446/gluten-free-all-purpose-flour"},{"id":"55436","title":"Irish Brown Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
oats
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees.
Butter or spray a 9x5x3 loaf pan with nonstick cooking spray.
In a large mixing bowl, combine the first seven ingredients (dry ingredients).
With two butter knives or a pastry blender, cut the butter into the dry ingredients until it resembles crumbs.
Stir in buttermilk until it forms a soft dough.
With a wooden spoon or spatula, transfer the dough to the prepared loaf pan.
Bake until bread is dark brown and a tester inserted into the center comes out clean, about 40 minutes.
Turn out onto a cooling rack.
Turn right side up to cool.
Delicious with honey butter or jam!
Try it toasted, too!","url":"https://recipe.bluelayer.org/recipe/55436/irish-brown-soda-bread"},{"id":"55430","title":"Pizza Hut Breadstick Seasoning","ingredients":"cheese, parmesan, hard
spices, garlic powder
salt, table
spices, oregano, dried","directions":"Combine spices and roll breadsticks in then bake.
Can increase measurements using formula of 4 parts parm, 3 parts garic powder, 1 part onion salt and 1 part oregano.
Cannot advise on quantity of breadsticks since I had just written down the ingredients with the formula.
Amount needed will be determined by the quantity of breadstick dough.","url":"https://recipe.bluelayer.org/recipe/55430/pizza-hut-breadstick-seasoning"},{"id":"55426","title":"Whipped Shortbread Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
cherries, sweet, raw
cherries, sweet, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine butter, flour, and confectioners' sugar.
With an electric mixer, beat for 10 minutes, until light and fluffy.
Spoon onto cookie sheets, spacing cookies 2 inches apart.
Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned.
Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool.
Store in an airtight container, separating each layer with waxed paper.","url":"https://recipe.bluelayer.org/recipe/55426/whipped-shortbread-cookies"},{"id":"55421","title":"Easy Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Load all ingredients into the bread machine IN ORDER LISTED making a small well in the flour for the yeast.
Set machine to dough cycle and start.
After about ten minutes add a bit of water if the dough seems dry.
You may also add spices and dried herbs to the dough.
Add them after the salt but before the flour.
Roll dough onto pizza pan, top and bake at 400 degrees for 15- 20 minute.","url":"https://recipe.bluelayer.org/recipe/55421/easy-bread-machine-pizza-dough"},{"id":"55408","title":"White Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
spices, caraway seed
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425F.
Lightly flour baking sheet.
Mix flour, caraway seeds, if using, baking soda and salt in large bowl.
Mix in enough buttermilk to form moist clumps.
Gather dough into ball.
Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute.
Shape dough into 6-inch-diameter by 2-inch-high round.
Place on prepared baking sheet.
Cut 1-inch-deep X across top of bread, extending almost to edges.
Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes.
Transfer bread to rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/55408/white-soda-bread"},{"id":"55402","title":"Banana Nut Crunch Bread","ingredients":"water, bottled, generic
bananas, raw
salt, table
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in manufacturer's suggested order.
Select sweet dough cycle with light crust.","url":"https://recipe.bluelayer.org/recipe/55402/banana-nut-crunch-bread"},{"id":"55398","title":"Basic White Bread Recipe","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Select loaf size.
Add in ingredients to machine according to manufacturer\"s directions.
Select WHITE cycle.
This recipe yields 1 loaf.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/55398/basic-white-bread-recipe"},{"id":"55389","title":"Swope Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda","directions":"Grease a bread pan.
Preheat oven to 375 degrees.
In mixing bowl mix first four ingredients.
In a seperate bowl mix baking soda with buttermilk.
Stir wet ingredients into dry.
Pour into bread pan and smooth top of loaf.
Place in center of oven.
TURN OVEN DOWN to 350 degrees and bake approximately 50 minutes.
Turn out and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/55389/swope-bread"},{"id":"55379","title":"Cheese Biscuits","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
bread crumbs, dry, grated, plain","directions":"Preheat the oven to 350 degrees.
Put cheese into the container of a food processor.
Add the butter and flour and cayenne and blend thoroughly.
Scrape the mixture onto a lightly floured board.
Shape the dough into approximately 40 marble- shaped rounds.
Roll each in the bread crumbs.
Place the rounds one inch apart on a baking sheet.
Place in the oven and bake 15 to 20 minutes or until golden brown.
Let cool.
The cooked biscuits may be frozen if desired.","url":"https://recipe.bluelayer.org/recipe/55379/cheese-biscuits"},{"id":"55369","title":"World's Best Bread (tm)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix yeast and salt into 5dl of warm water.
This is really how little yeast you need!
Mix the flour into the water.
Keep mixing until there are no dry flour bits left.
Cover and let it rise in a warm place for 12 hours.
Yes, 12 hours!
Pour out the dough and gently fold it onto itself in thirds 3-4 times.
Prepare a bowl with some olive oil and flour to prevent the dough from sticking.
Put the dough in the bowl, cover with plastic wrap, and let it rise for another 2 hours.
Put an oven-resistant pot with its lid on into your oven and preheat it to 250C.
You want to make sure the pot is VERY HOT or the bread will stick when you bake it.
Once the oven is ready, take out the pot, pour the dough in (you should hear a sizzling sound if it's hot enough), put the lid back on and bake for 30 mins at 250C
Take the lid off, reduce temperature to 230C, bake for another 15 minutes and you're done!","url":"https://recipe.bluelayer.org/recipe/55369/worlds-best-bread-tm"},{"id":"55362","title":"Gingerbread Giants","ingredients":"butter, without salt
sugars, granulated
molasses
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table","directions":"Cream butter and sugar.
Add molasses and water.
Stir in all the remaining ingredients.
Roll on a lightly floured board.
Cut out 14 giant gingerbread men.
Bake 350 til lightly browned.
Sorry I can't remember how long that took as it was last christmas when I made these.
Probably 15-18 minutes.","url":"https://recipe.bluelayer.org/recipe/55362/gingerbread-giants"},{"id":"55359","title":"Irish Soda Bread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Rub the butter into the flour.
Add the salt and soda, mix all well together by running the dry ingredients through your fingers.
Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon.
With your floured hands, knead the dough lightly into a ball and turn out onto a lightly floured baking sheet.
Flatten the dough into a circle 1 1/2 inches thick with the palm of your hand.
Make a cross in the center with a floured knife.
Bake at 425 degrees F. for 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/55359/irish-soda-bread"},{"id":"55358","title":"Oat Potato Sandwich Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
wheat flours, bread, unenriched
potatoes, raw, skin
oats
spices, pepper, black
spices, thyme, dried
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in your machine as directed by the manufacturer.
Set to basic/white cycle with light or medium crust.
Alternatively, set on dough cycle.
Remove, shape, and let rise in loaf pan or free-form.
Bake for app.
40 minute at 375 deg.","url":"https://recipe.bluelayer.org/recipe/55358/oat-potato-sandwich-bread"},{"id":"55348","title":"Roasted Garlic Butter","ingredients":"spices, garlic powder
butter, without salt
spices, pepper, black
spices, pepper, red or cayenne","directions":"Whip together all ingredients till fluffy.
Spread on bread.
Broil until brown.
Try adding mozzarella cheese also.","url":"https://recipe.bluelayer.org/recipe/55348/roasted-garlic-butter"},{"id":"55345","title":"Yeast Free Sugar Free Oil Free Pumpkin Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
pumpkin, raw","directions":"Mix dry ingredients.
Do not sift the flour!
Mix liquids and add to dry.
Stir until there is no more dry flour.
Depending on the humidity of the air where you live you may need a little bit more or less liquid.
The dough should be moist but not sticky.
It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.
Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
It is important not to overwork the dough.
Shape into a ball or an oval, with oiled hands.
Place in clean Bread Pan.
Bake for 40 minutes at 400F.","url":"https://recipe.bluelayer.org/recipe/55345/yeast-free-sugar-free-oil-free-pumpkin-whole-wheat-bread"},{"id":"55330","title":"Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
spices, caraway seed","directions":"Preheat oven to 350F.
sift the dry ingredients together 3 times.
Put all the dry ingredients together in a bowl.
Make a well in the middle and pour in milk.
Stir together until a dough forms.
Wrestle into a loaf.
Place on pan that has been lined with baking paper.
Cut a 1/4 inch deep cross in the top.
Bake for 45 minutes.
COOL BEFORE SLICING - VERY IMPORTANT!","url":"https://recipe.bluelayer.org/recipe/55330/rye-bread"},{"id":"55325","title":"Tomato-Mozzarella Bread (Bread Machine)","ingredients":"water, bottled, generic
onions, raw
sugars, granulated
spices, basil, dried
salt, table
wheat flours, bread, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, mozzarella, low sodium
tomatoes, sun-dried
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the bread machine in order given directed by for your machine.
Set crust to light and bake on white bread.","url":"https://recipe.bluelayer.org/recipe/55325/tomato-mozzarella-bread-bread-machine"},{"id":"55314","title":"Date Nut Bread","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry
dates, deglet noor
nuts, walnuts, english","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/55314/date-nut-bread"},{"id":"55298","title":"Chewy Cinnamon Raisin Bagel","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic
raisins, seeded","directions":"Combine the ingredients into a large bowl.
Make a well the center and add the yeast and honey.
Add the salt at the edge.
Pour the water on top of the yeast and honey, and gradually move towards the edges (where the salt is).
Mix it in.
Add in the raisins and then knead.
Use your wrists and knead for 15 minutes.
When the texture becomes smooth and it's easy to spread out, it's done.
Use a scraper to divide the dough into equal portions, and shape into balls.
Lay seam side down and let rest for 15 minutes.
After resting, use a rolling pin to roll out the dough to 20 x 12-14 cm.
Roll the dough into a 2 cm cylinder and flatten one end.
Wrap the flattened end around to form a donut shape and connect the ends as smoothly as possible.
Since they swell when rising, make the center hole quite large.
Let rise (there's no need for a second rising).
Use the oven's bread proofing function at 40C for 25 minutes.
Boil one side of each donut for 1 minute and then place on a baking tray.
Bake for 10-12 minutes at 190C and then they are complete.","url":"https://recipe.bluelayer.org/recipe/55298/chewy-cinnamon-raisin-bagel"},{"id":"55289","title":"Vanilla Rum Raisins","ingredients":"alcoholic beverage, distilled, rum, 80 proof
raisins, seeded","directions":"In a mason jar or other glass jar with tight fitting lid, add raisins and rum.
Store in a cool dark place for at least a month to let the raisins plump and the rum to get good and flavored.
Eat from the jar (if you dare!)
or use raisins and rum in your favorite recipes - especially tasty when added to oatmeal cookie recipes (leave out any vanilla, you won't need it) or even added to pumpkin bread.
Replace rum and raisins as necessary.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/55289/vanilla-rum-raisins"},{"id":"55274","title":"1 Hour Whole Wheat Bread or Your Kids Will Eat the Crust!","ingredients":"water, bottled, generic
oil, olive, salad or cooking
syrup, maple, canadian
lemon juice, raw
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
wheat flours, bread, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in the Bosch bowl in order listed.
Turn Bosch on and knead on speed 1 for a total of 8 minutes.
Quickly add (after turning on) additional flour (1/2 C at a time) if needed for dough to pull away from side of the bowl, turning off Bosch each time you add flour.
It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away.
Turn oven on to 375 and oil your hands and counter well, spraying 4-5 loaf pans with cooking spray or oil.
Divide the dough between the loaf pans and let rise for approximately 30 to 45 minutes.
They will rise more in the oven.
Turn oven down to 350 and bake for 30-35 minutes, or until golden brown.
Remove from pans and let cool on cooling racks, covering with a tea towel, before cutting (if you can wait!
).","url":"https://recipe.bluelayer.org/recipe/55274/1-hour-whole-wheat-bread-or-your-kids-will-eat-the-crust"},{"id":"55271","title":"Basic Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Proof yeast by mixing with 1Tablespoon honey and 1/4 cup warm water in a glass measuring cup.
Set aside and allow to stand until it bubbles up.
5-10 minutes.
If using instant yeast, skip this step and mix yeast in with dry ingredients.
In a large mixing bowl blend together water, salt, honey, oil and vitamin C powder.
Add 3 cups of the flour and the yeast mixture.
Mix thoroughly.
Add in as much of the remaining flour as you can stir in.
Then turn out onto a board and knead for 10 minutes until smooth and elastic.
Try not to add too much more than the 6 cups called for in the recipe.
Place dough in a lightly oiled bowl, cover and let rise until doubled in size.
About 1-1/2 hours.
Punch down, divide in half and shape into two loaves.
Place in oiled pans, cover and let rise until doubled.
Bake in a 350 degree oven for 35 to 45 minutes until golden brown.
Turn out of pans and let cool on a rack.
Enjoy!
You can also use 1/2 whole wheat flour and 1/2 unbleached flour if you prefer.","url":"https://recipe.bluelayer.org/recipe/55271/basic-whole-wheat-bread"},{"id":"55265","title":"Horseradish Shrimp (Skagenrora Med Pepparrot)","ingredients":"crustaceans, shrimp, raw (not previously frozen)
salad dressing, mayonnaise, regular
horseradish, prepared
dill weed, fresh
spices, pepper, red or cayenne
spices, pepper, black","directions":"Mix shrimp, mayonnaise, horseradish, dill, cayenne, and lemon pepper.
Let stand in the refrigerator 3 hours or overnight.
Serve on toast or crisp bread.
Garnish with red onion, lemon, dill, cherry tomatoes or caviar.","url":"https://recipe.bluelayer.org/recipe/55265/horseradish-shrimp-skagenrora-med-pepparrot"},{"id":"55262","title":"100% Whole Wheat Bread for Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
vital wheat gluten
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients in bread pan in the order listed.
Program for basic white and start.","url":"https://recipe.bluelayer.org/recipe/55262/100-whole-wheat-bread-for-bread-machine"},{"id":"55246","title":"Damson Tart","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Place flour, butter & salt into a large bowl.
Rub butter into flour with fingertips to resemble FINE breadcrumbs.
(work quickly before butter becomes soft).
Add water to mixture using a COLD knife, stir until dough binds together.
Add more water (teaspoon at a time) if dough seems to dry.
Wrap dough in plastic wrap and chill 15 to 30 minutes.
For Filling :.
1 1/2 pounds Damson Plums.
4 oz sugar.
Half fill large baking bowl with plums.
Sprinkle with sugar.
Put rest of plums on top making higher in center.
Roll or pat out chilled pastry dough larger than circumference of baking bowl.
Trim to fit bowl.
Press dough around bowl to seal in juices.
Use remaining dough to make a trim to go around bowl and place over the dough covering the fruit.
Cut several vent holes in top of dough.
Brush lightly with water.
Sprinkle sugar on top of pastry.
Bake at 400 degree F. in preheated oven for approximately 1 hour.","url":"https://recipe.bluelayer.org/recipe/55246/damson-tart"},{"id":"55240","title":"Oatmeal Rye Bread","ingredients":"oats
molasses
sugars, brown
lard
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Combine rolled oats, molasses, brown sugar, salt , and lard in a large mixing bowl; add boiling water; stir well.
Cool to lukewarm.
Proof yeast in lukewarm water.
Add to warm, not hot, oatmeal mixture.
Add 4 cups flour; beat well.
( mianbao only had to add 3 3/4 cup flour ,just until stiff people ).
Add remaining flour, mixing well after each addition.
Knead until smooth and elastic.
Shape in a ball; let rise in warm place in a lightly greased bowl; cover with a damp cloth, until doubled.
Punch down.
Divide into two balls.
Let rest 10 minutes.
Shape into loaf.
Place in a greased 5-1/2 x 10-1/2 loaf pan.
Let rise until doubled.
Bake 45 minutes in a 375 degree Fahrenheit oven.
Brush with melted butter if tender crust is desired.","url":"https://recipe.bluelayer.org/recipe/55240/oatmeal-rye-bread"},{"id":"55237","title":"Hot-Smoked Salmon","ingredients":"fish, salmon, atlantic, wild, raw
salt, table
alcoholic beverage, distilled, whiskey, 86 proof
dill weed, fresh","directions":"First you need to salt your fresh salmon fillet to extract some of the moisture.
This will enable it to take on the smoky flavor more easily and cook safely.
Cover the base of a dish with about 1cm of salt and place the fillet skin side down on the salt.
Sprinkle some dry dill onto the fillet followed by a generous amount of salt making sure to cover the fish completely with more salt on the thicker parts.
Leave it in a cool place for 2-3 hours.
Remove the fish from the now damp salt and wash it thoroughly in cold fresh water.
Place the fillet on a drying rack for at least an hour and preferably more.
Fill your smoker with beech, oak or fruit wood sawdust having soaked a hand full of the sawdust in Whiskey (don't use your best Hebredean single malt for this).
Place your fillet in the smoker and gently smoke for 12 hours.
A brief hot smoke (about 60-80 degrees) of about 30 minutes followed by a long cold smoke (under 30 degrees C) works well.
I used an insulated smoker like this one http://www.outdoorcook.co.uk/collections/smokers/products/professional-meat-fish-smoker , but there are loads of different types around and you may even be able to use your BBQ although insulation is important to maintain lower temperatures and an electric element or gas makes for easier use.
Remove the fillet and check it is cooked through before serving.
It can be eaten in leafy salads, with boiled new potatoes, on bread, with pasta and all it needs is a bit of Lemon juice to bring it alive!
Enjoy.","url":"https://recipe.bluelayer.org/recipe/55237/hot-smoked-salmon"},{"id":"55230","title":"Cinnamon Raisin Bread for the Bread Machine","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Add all the ingredients in order given except the raisins.
Add raisins in on the \"add in\" beep.
Bake on \"sweet bread\" setting.","url":"https://recipe.bluelayer.org/recipe/55230/cinnamon-raisin-bread-for-the-bread-machine"},{"id":"55208","title":"Rice Batter Bread","ingredients":"rice flour, white, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
honey
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Combine rice flour, salt and baking powder.
In a separate bowl, combine remaining ingredients and let set until bubbly.
Sprinkle water on the bottom of a 5x9 inch loaf pan and place a piece of wax paper so that it sticks to the bottom, then oil and flour the sides.
Combine both mixtures and pour into pan.
Bake for one hour at 375F (190C).
Loaf should be lightly brown on top.
Leave in pan until cool and cut with wax paper still in place.","url":"https://recipe.bluelayer.org/recipe/55208/rice-batter-bread"},{"id":"55202","title":"Artisan Bread Best Flavor","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
alcoholic beverage, beer, regular, all
vinegar, distilled","directions":"The critacal factor is using a dutch over to bake.
Stir the salt into the flour then the yeast.
Add the wet items and knead for 5 minutes.
Let rise for 2 hours.
Fold several times and rise again for 2 hours.
Spray parchment paper with Pam and form it into a rising bowl.
Fold the dough again and shape into a ball and put into the parchment paper.
Push down the ball and spray the top lightly with Pam and cover with plastic wrap to get a final rise until doubled in size (about 1 1/2 hour).
Sprinkle with flour and slash top.
Heat oven and dutch oven to 500 degrees for 1/2 hour.
Remove dutch oven to stove top and gently lift the partchment paper and dough and place both into the dutch oven and cover.
Lower oven temp to 450 and bake covered for 25 minutes.
Remove cover and bake another 15-20 minutes until golden brown or until bread internal temp is 200.
Cool uncovered.","url":"https://recipe.bluelayer.org/recipe/55202/artisan-bread-best-flavor"},{"id":"55196","title":"Vanilla Sugary Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
water, bottled, generic
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat the oven to 325 degrees F.
In the bowl of your stand mixer, use the paddle attachment to beat together the butter and powdered sugar until light and fluffy.
Add the ice water and vanilla bean paste.
(Note: If you dont have vanilla bean paste, substitute 2 teaspoons vanilla extract for the ice water and vanilla bean paste.)
Mix well.
With the mixer on low, slowly add the flour and mix until incorporated.
Do not over mix.
On a lightly floured surface, using half the dough at a time, roll the dough to 1/4 thickness.
Cut into desired shapes, but ensure that you cut as close together as possible.
(The dough can be re-rolled once, but will become tough.)
Place the cut cookies on parchment-lined baking sheets.
Bake for 13 15 minutes until the edges are lightly browned.
Remove the tray from the oven and place on a wire rack.
Use a fine mesh sieve to generously sprinkle with granulated sugar immediately, while the cookies are still warm.
Allow the cookies to cool before gently shaking off the excess sugar.
Recipe adapted from Butter Baked Goods.","url":"https://recipe.bluelayer.org/recipe/55196/vanilla-sugary-shortbread-cookies"},{"id":"55164","title":"German Rye Bread (Abm)","ingredients":"leavening agents, yeast, baker's, active dry
spices, caraway seed
wheat flours, bread, unenriched
salt, table
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
water, bottled, generic
butter, without salt
molasses","directions":"Put the ingredients in your bread machine in the order recommended by the manufacturer.
Mine is liquids first.
Select cycle and press start!
Works well on a whole wheat cycle.","url":"https://recipe.bluelayer.org/recipe/55164/german-rye-bread-abm"},{"id":"55156","title":"Sunrabbit's Vegan Sweet Corn Bread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oil, olive, salad or cooking
beverages, almond milk, unsweetened, shelf stable
water, bottled, generic
sugars, granulated","directions":"Preheat oven to 350 degrees F. Line 8x8\" baking dish with parchment paper.
Whisk dry ingredients together; add wet ingredients and stir (do not over-do it--a few lumps are okay).
Pour batter into baking dish and sprinkle cinnamon sugar on top, coating the exposed batter.
Bake for 30 minutes, or until toothpick inserted in the center comes out clean.
Let cool for at least 15 minutes to firm up, and serve warm with vegan butter and/or maple syrup.","url":"https://recipe.bluelayer.org/recipe/55156/sunrabbits-vegan-sweet-corn-bread"},{"id":"55149","title":"Christmas Jewelled Cranberry and Walnut Bread: Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened
nuts, walnuts, english","directions":"Place all the ingredients, EXCEPT the walnuts & the dried cranberries, into your breadmaker in the suggested order; mine is wet first, then dry & then the yeast last.
Put the walnut pieces & dried cranberries into the Extras tray - if your breadmaker does not have an Extras tray, add them manually in the last knead.
(Also, if your breadmaker's slot for Extras is small, add some of them by hand when the Extras tray opens!
).
Bake on White 2lb Rapid Medium crust OR White 2lb Normal Medium crust with the Extras setting if your bread maker has it.
When the bread has finished baking, remove from the breadmaker carefully, with oven gloves, and allow to cool on a cooling rack.
Remove the paddle BEFORE slicing, if it has remained in the bread.
Great with: Cold Meats, Cheeses, Salads & Cream Cheese and also made up as my famous Christmas Sarnie(Sandwich)!","url":"https://recipe.bluelayer.org/recipe/55149/christmas-jewelled-cranberry-and-walnut-bread-bread-machine"},{"id":"55143","title":"Cheddar Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cheese, cheddar
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 350 degrees F, and lightly grease the sides of a 9x5 loaf pan.
In a large bowl, sift the flour, baking powder, salt, and sugar together.
Add the cheese and mix with a wooden spoon.
Add the beer (it doesn't need to be room temperature or anything-cold is ok).
Mix until incorporated but not much more.
Do not overmix.
Pour 1/4 cup of the melted butter into the bottom of the prepared pan.
Spoon batter into pan.
Top batter with remaining 1/4 cup butter (I know-it looks like a GIANT sea of butter.
It will get absorbed as the bread cooks).
Bake for 50 minutes or until a wooden skewer comes out clean.","url":"https://recipe.bluelayer.org/recipe/55143/cheddar-beer-bread"},{"id":"44503","title":"Cheddar Cheese Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
sugars, granulated
water, bottled, generic
cheese, cheddar","directions":"Place ingredients, in the order listed, into the pan.
Select white bread, and press 'Start'.
NOTE: Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans or 2 regular loaf pans coated with cooking spray or greased with butter.
Cover and let rise to double, about 45 min to 1 hour.
Bake at 350F (180C) F for 25 to 30 minutes for small loaf pans or 35 to 40 minutes for regular loaf pans.
Let cool in the pan for about 5 minutes on wire rack.
Remove the bread onto wire rack.
Serve warm or cool completely.
Put the leftover bread into a zip-lock bag and freeze in the freezer up to 1 month; or in the frige for 1 week.","url":"https://recipe.bluelayer.org/recipe/44503/cheddar-cheese-bread"},{"id":"21295","title":"Almond Chicken Salad","ingredients":"lemon juice, raw
salad dressing, mayonnaise, regular
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
nuts, almonds","directions":"Combine lemon juice, mayonnaise, and salt and blend well.
Toss with chicken, celery and almonds.
Serve on bread or crisp lettuce.","url":"https://recipe.bluelayer.org/recipe/21295/almond-chicken-salad"},{"id":"55096","title":"Garlic Cheese Rolls","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, canola
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
butter, without salt
spices, garlic powder
salt, table
cheese, parmesan, hard","directions":"Place all the dough ingredients in bread machine pan and select dough cycle.
Add more flour or water, if necessary, to form a soft, smooth dough.
( If you are using a stand mixer, knead it for 7 to 10 minutes and let it rest for 1 hour before shaping the rolls.
).
When cycle is finished, turn dough in a floured surface and cut it in 12 pieces.
I usually cut the dough in 3 pieces and divide them in half, then, each piece in half again.
Shape into balls.
Place them in a greased 13X9 inch pan.
In a small bowl, combine melted butter, garlic powder and dash of salt.
Brush the rolls with the mixture and sprinkle them with parmesan cheese.
Turn on the oven for 1 minute, turn it off and put the pan ( uncovered ) inside of the warm oven.
Let the rolls rise for 2 to 2 1/2 hours.
Set the oven at 350 degrees F and bake the rolls for 20 minutes or until light golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/55096/garlic-cheese-rolls"},{"id":"55094","title":"Martha Stewart Chewy Chocolate Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda
water, bottled, generic
candies, semisweet chocolate
sugars, granulated","directions":"Line two baking sheets with parchment paper.
In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.
Add brown sugar,beat until combined.
Add molasses, beat until combined.
In a small bowl, dissolve baking soda in boiling water.
Beat half of flour mixture into butter mixture.
Beat in baking soda mixture, then remaining flour mixture.
Mix in chocolate, turn into plastic wrap.
Pat out to 1\" thickness, seal with wrap.
Refrigerate until firm, 2 hours or overnight.
Preheat oven to 325*.
Roll dough into 1 1/2\" balls, place 2\" apart on baking sheets.
Chill 20 minutes.
Roll in granulated sugar.
Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.
Let cool 5 minutes.
Transfer to a wire rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/55094/martha-stewart-chewy-chocolate-gingerbread"},{"id":"55083","title":"Unleavened Communion Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift dry ingredients into a bowl.
Cut in butter with a pastry blender or 2 knives.
Add enough milk to pull dough together.
Turn dough onto very lightly floured surface and kneed gently for 5 minutes or so.
Weigh dough, and divide into three portions.
Use 3 small pieces of parchment paper, drawing circles (5 1/2\", using a small lid) in pencil, and placing the penciled side down so that the pencil marks do not show on the finished breads.
Place each portion onto the parchment paper.
Flatten and shape each loaf into size wanted, (using the markings as a guide) and score.
(I flatten to about 1/4\" and score with biscuit cutter, pizza wheel, and a fork).
The photos show how I score the loaves.
I score them so there will be 40 pieces per loaf.
Bake at 400 to 15-20 minutes until slightly brown at the edges.
(I place the parchment and bread on a pizza stone to bake and bake them one at a time since my stone only accommodates one).","url":"https://recipe.bluelayer.org/recipe/55083/unleavened-communion-bread"},{"id":"55060","title":"Thyme Stuffing","ingredients":"wheat flours, bread, unenriched
butter, without salt
onions, raw
celery, raw
salt, table
spices, thyme, dried","directions":"Cube bread a few days ahead and allow it to go stale.
Combine all ingredients except bread cubes in frying pan.
Saute slowly until vegetables are slightly transparent.
Stir in bread cubes until all cubes are coated with butter and ingredients are evely mixed.
Stuff into bird at both ends and skewer openings closed.","url":"https://recipe.bluelayer.org/recipe/55060/thyme-stuffing"},{"id":"55053","title":"Our Favorite Italian Bread","ingredients":"water, bottled, generic
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/55053/our-favorite-italian-bread"},{"id":"55044","title":"Charishma's Tasty Home Made Nutella","ingredients":"nuts, hazelnuts or filberts
chocolate, dark, 70-85% cacao solids
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
salt, table
water, bottled, generic","directions":"Process hazelnuts in a blender or a food processor on high power until they begin to form a smooth nut batter.
Then melt the coconut oil and cacao paste in a double boiler.
Stir in the honey smoothly.
Add the above prepared mixture to the hazelnut batter.
Fold in salt.
Blend all of these together until very smooth.
You will need to add water to get the desired consistency of nutella.
Enjoy nutella on bread and keep making more.","url":"https://recipe.bluelayer.org/recipe/55044/charishmas-tasty-home-made-nutella"},{"id":"55038","title":"Egyptian Dukka 2","ingredients":"nuts, pistachio nuts, raw
nuts, almonds
spices, coriander seed
spices, cumin seed
spices, thyme, dried
seeds, sesame seeds, whole, dried
salt, table","directions":"Toast the pistachios and almonds in the oven for about 15 minutes, stirring every 3-4 minutes.
Don't let them burn.
Set aside.
Toast the coriander seed and the cumin seed in a dry nonstick skillet for a couple of minutes, shaking pan, until they release their fragrance.
Set aside.
Toast the sesame seeds in the dry nonstick skillet for a couple of minutes, just until lightly toasted.
Shake pan as you toast them.
Set aside.
When everything is back to room temperature, add it all to a food processor and pulse until it is the texture of bread crumbs.
It should look dry.
Don't overprocess, or the nuts will release their oil and it will get moist and it will be like a paste, which you don't want.","url":"https://recipe.bluelayer.org/recipe/55038/egyptian-dukka-2"},{"id":"55032","title":"Focaccia with Fresh Herbs","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Combine ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/55032/focaccia-with-fresh-herbs"},{"id":"55031","title":"Swiss-Almond Floret Bake -Taste of Home","ingredients":"water, bottled, generic
cauliflower, raw
broccoli, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
jams and preserves, apricot
spices, curry powder
salt, table
spices, pepper, black
delallo, italian seasoned breadcrumbs,
nuts, almonds
butter, without salt","directions":"In a large saucepan, bring water to a boil.
Add cauliflower and broccoli; return to a boil.
Cover and cook for 3 minutes.
Drain and pat dry.
In another large saucepan, melt butter.
Stir in flour until smooth; gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in the cheese, jam, curry, salt and pepper.
Cook and stir over low heat until cheese is melted.
Remove from the heat.
Place the cauliflower and broccoli in a greased 1-1/2-qt.
baking dish.
Top with cheese sauce.
Combine topping ingredients; sprinkle over sauce.
Bake, uncovered, at 350 for 20-25 minutes or until vegetables are tender.
-6.","url":"https://recipe.bluelayer.org/recipe/55031/swiss-almond-floret-bake-taste-of-home"},{"id":"55024","title":"Basic Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add 3/4 cup (6 oz) hot tap water to the metal mixing bowl of a stand mixer.
Add sugar, then yeast.
Give it a stir by hand with the dough hook and leave it be for a few minutes to hydrate.
(The metal bowl will cool the water quickly to just the right temperature.)
Add the flour, salt, and the glug-glug of olive oil.
Mix slowly to incorporate dry flour, then put it on medium speed.
If it looks sticky, add a tablespoon of the bread flour.
If it looks dry and ropy, add a teaspoon or less of water.
Let it mix for at least 5-10 minutes.
It should be as smooth as a babys bottom.
Spray a pan with oil, portion dough in half, and let it rest in the fridge for a few hours.
(The dough freezes well too, but triple wrap it.)
If youre in a hurry, let it proof on the counter top.
I use a rolling pin to flatten it a bit on a floured surface, then hand-toss it for the kids and the ladies at church.
For thick crust dough, add 2 tablespoons of vegetable oil to a 9 cake tin or pie pan, and roll out a circular disc of dough.
Make sure the oil covers the bottom of the pan, then leave the dough to proof in the pan.
Makes two pizzas.
Doubling the recipe is a bit much for my mixer, but Ive increased it by half with good results.","url":"https://recipe.bluelayer.org/recipe/55024/basic-pizza-dough"},{"id":"55019","title":"Pizza Crust","ingredients":"wheat flours, bread, unenriched
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".
Roll out dough after to form crust.","url":"https://recipe.bluelayer.org/recipe/55019/pizza-crust"},{"id":"55012","title":"Pita Bread (Pocket Bread)","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"Combine ingredients in a bowl.
When the consistency of the dough becomes even, sprinkle some flour on a clean work surface and knead for about 20 minutes.
Place in a warm spot to rise.
When the dough doubles in size, return it to the kneading surface, deflate it, and divide it into 6 pieces.
Let it sit for about 15 minutes.
Cover with a dry cloth.
Roll into 15 cm width circles.
Bake in oven preheated to 210C for 7 to 8 minutes.
The dough will puff up as shown in the photo.
Once they cool down, cut them in half.
Spread with butter and fill with vegetables, ham, cheese, or any other filling of your choice, and serve.","url":"https://recipe.bluelayer.org/recipe/55012/pita-bread-pocket-bread"},{"id":"54994","title":"Ginger and Miso Rolls Made with a Bread Machine","ingredients":"wheat flours, bread, unenriched
sugars, granulated
miso
spices, ginger, ground
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Put the miso, water, and ginger in a heatproof bowl, and microwave for 1 minute to kill off the micro-organisms in the miso.
If you don't do this, the dough will not rise well.
When the step 1 mixture has cooled down, put it in the bread machine along with the rest of the ingredients.
Leave it up to the bread machine until the end of the 1st rising.
Take the dough out onto a floured work surface, and cut into 4 portions.
It's best to weigh the dough properly here for evenly sized rolls.
Cover the dough with a tightly wrung out moistened kitchen towel and rest for 15 minutes.
Round off each ball of dough again, place on a baking sheet, cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising for about 40 minutes.
When the dough has increased to about 1.5 times its original volume, bake in a preheated 180C oven for 20 minutes.
You can slash the tops or dust with some cake flour or whatever you prefer.
The rolls puffed up very nicely.
The slight ginger scent is very interesting.
The bread is moist and chewy.","url":"https://recipe.bluelayer.org/recipe/54994/ginger-and-miso-rolls-made-with-a-bread-machine"},{"id":"54990","title":"One-Rise Honey Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Grease a large loaf pan with butter, margarine, or shortening.
Combine yeast, honey, warm water and melted butter/margarine in mixing bowl with a whisk.
(if you grease your measuring cup for the honey, the honey will come out of it more easily).
Stir the three types of flour into the honey/water/yeast mixture with a large spoon.
Knead for ten minutes or until the dough feels soft and elastic.
If you have a bread machine with a non-heated knead cycle - on mine it's the pasta dough cycle, you can let your bread machine do the kneading for you.
Apply a little shortening/butter/oil to a large cutting board.
After kneading, on the board, apply pressure to roll your dough into a smooth oblong bread shape a little shorter than the loaf pan.
Place in greased loaf pan.
Slit the top of the loaf down the middle with a sharp knife, not going quite all the way to the ends of the loaf.
Preheat your oven just long enough to get it slightly warm (on mine this takes three minutes), then turn the oven OFF, and put the dough in for 40 minutes.
After 40 minutes, leave the dough in the oven, turn the oven on, set to 375 F, and set the timer for another 40 minutes.
When the bread is done the top should be brown.
Leave the bread in the pan and allow it to cool on a cooling rack.
I recommend allowing the bread to cool completely before removing it from the pan.
Also the loaf will set better and be less crumbly if you freeze it once before using it.
TIPS: An alternative to all purpose flour is King Arthur White Whole Wheat flour.
And if you want a more whole grain taste/texture, experiment with adding some wheat germ or oatmeal to the recipe.","url":"https://recipe.bluelayer.org/recipe/54990/one-rise-honey-wheat-bread"},{"id":"54966","title":"Almond Milk","ingredients":"nuts, almonds
water, bottled, generic
water, bottled, generic","directions":"Note: Youll also need a new, clean pair of nylons or tights (for straining the almond milk).
I just cut the foot off and use it for this purpose.
First, measure the almonds and place in a glass jar.
Add the water so that the almonds are covered and soak for 6-8 hours.
After they have soaked, rinse the almonds and drain the water a couple of times to clean the almonds.
Next, place the soaked almonds and the filtered water in a blender.
Blend thoroughly until almond pieces are small and froth appears on the surface, usually 1-2 minutes.
Then, pour 1/2 the contents of the blender into the end of the nylon/tights to strain it, holding the top over a medium sized bowl.
While holding the top of the nylon, squeeze from the top to the base (toe), expelling the liquid from the fabric.
Empty the almond pieces from the nylon into a separate bowl.
Repeat until all of the liquid is strained.
Store the milk in the fridge for up to 4 days, and you can even use the almond pieces for salads, in oatmeal or breads...be creative!","url":"https://recipe.bluelayer.org/recipe/54966/almond-milk"},{"id":"54960","title":"Angel's Oregano Parmesan Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
cheese, parmesan, hard
wheat flours, bread, unenriched
salt, table
spices, oregano, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in order in bread maker.
When measuring the parmesan cheese, put into a liquid measuring cup and make sure all lumps are out of the cheese.
Select desired course.
Bake as breadmaker indicates and remove immediately or bread will become too brown and crispy.","url":"https://recipe.bluelayer.org/recipe/54960/angels-oregano-parmesan-bread"},{"id":"54955","title":"Multi-Seed Loaf (Bread Machine)","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
seeds, sunflower seed kernels, dried","directions":"Add the ingredients into the bread-machine in the order they appear above, so water first and seeds last.
(You can buy seed mixes but I make up my own by buying small bags of each seed and mixing roughly equal quantities of each together in a tupperware box).
Put the machine on the normal white bread cycle.
Make sure the dough looks smooth after the first mixing stage - if not add flour or water as required.
Sit back and relax.
In 3-4 hours (depending on your bread machine) you will have a delicious and healthy bread.","url":"https://recipe.bluelayer.org/recipe/54955/multi-seed-loaf-bread-machine"},{"id":"54950","title":"Atlanta Bread Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
salt, table
spices, pepper, black","directions":"Chargrill Chicken, then Mix mayo and seasonings in a large bowl -- add cooked chicken and stir.","url":"https://recipe.bluelayer.org/recipe/54950/atlanta-bread-chicken-salad"},{"id":"54949","title":"Sugar Loaf (A B M)","ingredients":"water, bottled, generic
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
spices, cinnamon, ground","directions":"Add the ingredients (EXCEPT for the sugar cubes and cinnamon) into your bread machine according to manufacturer's directions.
In the meantime, in a clean and dry plastic bag combine the sugar cubes and ground cinnamon.
Using the flat side of a mallet, crush the sugar cube mixture to a coarse powder.
**WARNING**: You want the sugar cubes to be no larger than 1/16\" in diameter or you could run the risk of jamming the bread machine mechanism if the chunks are too big.
Add the crushed sugar mixture at the start of the fruit/nut beep cycle OR towards the end of the mixing cycle.
Watch the bread machine {{closely}}.
Once you pour in the crushed sugar cubes, be certain the sugar mixture incorporates well into the dough so you don't run the risk of jamming the beater.
Baking time varies.","url":"https://recipe.bluelayer.org/recipe/54949/sugar-loaf-a-b-m"},{"id":"54915","title":"Fried Okra","ingredients":"okra, raw
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Rinse the okra and dry with a paper towel.
Cut the pods into 1/2 inch pieces, remove the tops.
In a bowl, mix together the cornmeal, flour, and salt.
Add the okra pieces to the bowl, stirring to coat with the cornmeal mixture, and then let sit for a few minutes.
Stir again.
When the breading clings to the okra, shake the bowl -- excess breading will go to the bottom.
Heat the oil over medium heat in a frying pan large enough to allow the okra room to cook evenly.
Spoon the okra out of the bowl and fry in the hot oil until browned all over, about 10 to 15 minutes.
Drain the okra on paper towels before serving.","url":"https://recipe.bluelayer.org/recipe/54915/fried-okra"},{"id":"54908","title":"Bread Machine Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
wheat flours, bread, unenriched","directions":"Place all ingredients in bread machine in order given.
Select dough cycle.
Press start.
After 5 minutes, check to see that the dough is forming a pliable ball.
Too much flour?
Add warm water, about 1 Tablespoon at a time, until proper consistency.
Too much moisture?
add 1 teaspoon flour.
Wait a few minutes between any adjustments and check again.
After dough cycle is finished, proceed with recipe#174667, or your favourite pizza recipe.","url":"https://recipe.bluelayer.org/recipe/54908/bread-machine-pizza-dough"},{"id":"54886","title":"Gluten Free Quick Bread (egg and Dairy Free, Too)","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
rice flour, white, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
water, bottled, generic","directions":"Preheat oven to 350F
Grease a 9x5\" loaf pan.
Mix flours, baking powder and salt in large bowl.
Add honey, applesauce and water.
Mix well.
It should be like a cake batter - add a little water if it's dry.
Pour batter into the prepared pan, and bake for 1 hour or until lightly browned.
Allow to cool in pan for a minute or two, then remove to cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/54886/gluten-free-quick-bread-egg-and-dairy-free-too"},{"id":"54881","title":"Soft Bread with Corn","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
corn, sweet, white, raw
water, bottled, generic
butter, without salt
corn, sweet, white, raw","directions":"Knead all ingredients except for the ones marked with .
Once everything has kneaded together add the butter and knead together.
Knead in the whole corn evenly, and allow to first rise until its size doubles.
Once the dough is complete, divide into 8 pieces and let sit for 15 minutes.
Make into nice round shapes and allow for the second rise.
Sprinkle with the strong flour and bake in the oven at 220C for 13 minutes.
Soft and fluffy.","url":"https://recipe.bluelayer.org/recipe/54881/soft-bread-with-corn"},{"id":"54874","title":"Stovetop Pinto Beans","ingredients":"beans, snap, green, raw
bacon, meatless
salt, table
spices, pepper, black
spices, garlic powder
spices, onion powder
spices, cumin seed","directions":"Sort through dried pinto beans to remove any bad beans then rinse them well.
Place in a heavy stock pot and cover the beans with water by at least 2 inches.
Chop bacon and add it into the pan.
Bring to a boil over medium high heat, stir, and allow to boil for about 2-3 minutes.
Reduce heat to a simmer, cover, and allow beans to cook until tender and in its own thick broth.
This will take about 2 hours.
Then add seasonings, stir and allow to cook for just another minute or two with the spices.
Serve with your favorite cornbread.","url":"https://recipe.bluelayer.org/recipe/54874/stovetop-pinto-beans"},{"id":"54862","title":"Biscotti Cinnamon Apple","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
syrup, maple, canadian
jams and preserves, apricot
nuts, walnuts, english
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
yogurt, greek, plain, nonfat
oil, olive, salad or cooking","directions":"Cream the butter, then add the sugar and mix.
Add the ingredients marked and mix them in.
Add the milk and mix together.
Add the strong bread flour, whole wheat flour and baking powder, and mix.
Fold in the chopped walnuts.
Shape the dough into a log.
Bake in the oven preheated to 170C for 25 minutes.
When it has cooled a bit, cut into slices.
(I cut it into about 7mm thick slices.)
Place the slices on a baking tray.
Bake in the oven preheated to 160C for about 12 minutes.
Flip the biscotti and bake the other side for about another 12 minutes.
Let them cool down on a rack etc.
Put them in a container, and keep in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/54862/biscotti-cinnamon-apple"},{"id":"54854","title":"Baked Fish Fillets","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
spices, paprika
spices, basil, dried
spices, garlic powder
salt, table
spices, pepper, black
sauce, fish, ready-to-serve
butter, without salt","directions":"Set oven to 500 F (bottom oven rack).
Grease a shallow baking dish (enough to hold all fish without overcrowding).
In a shallow bowl, combine first 7 ingredients.
Brush fish fillets with melted butter, then dip into crumb mixture.
Place in a greased baking pan.
Bake uncovered at 500F for 10 minutes, or until fish flakes easily with a fork.
Delicious!","url":"https://recipe.bluelayer.org/recipe/54854/baked-fish-fillets"},{"id":"54850","title":"Amish Peanut Butter","ingredients":"peanut butter, smooth style, without salt
candies, marshmallows
syrups, corn, light","directions":"In a mixing bowl, stir all the ingredients together till combined.
Place in a covered container.
Store in refrigerator.
Bring to room temperature to serve as a bread spread or ice cream topper.","url":"https://recipe.bluelayer.org/recipe/54850/amish-peanut-butter"},{"id":"54845","title":"Apple Bread Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
spices, cinnamon, ground
egg, white, raw, fresh
wheat flours, bread, unenriched
apples, raw, with skin
raisins, seeded","directions":"Preheat the oven to 350F (180C).
In a large bowl, combine the milk, maple syrup, and cinnamon.
In another bowl, beat the egg whites until frothy.
Add the egg whites to the milk mixture and stir to combine thoroughly.
Add the bread and toss well.
Set aside to soak for 30 minutes.
Fold in the diced apples and raisins and pour into a nonstick or lightly oiled 8x12x2\" baking dish.
Bake for 45 to 50 minutes, or until the top is very brown and crisp.
A knife inserted into the middle should come out clean at this point.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/54845/apple-bread-pudding"},{"id":"54833","title":"Whole Wheat Zucchini Herb Bread-Bread Machine","ingredients":"water, bottled, generic
honey
oil, canola
squash, summer, zucchini, includes skin, raw
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
spices, rosemary, dried
seeds, sesame seeds, whole, dried
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread pan in order given.
This recipe was created using the Whole wheat setting.","url":"https://recipe.bluelayer.org/recipe/54833/whole-wheat-zucchini-herb-bread-bread-machine"},{"id":"54828","title":"\"Ekmek\" Turkish Bread Recipe","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"Place 1/2 c. flour and 1/4 c. water in a coverable bowl; stir well.
Cover and let sit at room temperature overnight.
The next day, add in 1/2 c. flour and 1/4 c. water to the bowl.
Cover and let sit at room temperature overnight.
On the third day, add in 1/2 c. flour and 1/4 c. water to the bowl.
Cover and let sit at room temperature overnight.","url":"https://recipe.bluelayer.org/recipe/54828/ekmek-turkish-bread-recipe"},{"id":"54827","title":"Whole Wheat Banana Bread Recipe","ingredients":"butter, without salt
honey
molasses","directions":"Combine A.
Beat well.
Add in B.
Beat well.
Combine C. Mix thoroughly.
Add in C to A and B.
Blend with as few strokes as possible.
Put in oiled loaf pan.
Bake in 325 degree oven for about 1 hour or possibly till hard throughout.","url":"https://recipe.bluelayer.org/recipe/54827/whole-wheat-banana-bread-recipe"},{"id":"54822","title":"Bread Machine Cottage Dill Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
cheese, cottage, creamed, large or small curd
onions, raw
dill weed, fresh
dill weed, fresh
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/54822/bread-machine-cottage-dill-bread"},{"id":"54810","title":"Sliced Sausage (Also Called Lorne Sausage)","ingredients":"beef, grass-fed, ground, raw
pork, fresh, loin, tenderloin, separable lean only, raw
delallo, italian seasoned breadcrumbs,
spices, pepper, black
spices, nutmeg, ground
spices, coriander seed
salt, table
water, bottled, generic","directions":"**The beef and pork should not be too lean or the sausage may be too dry.
Mix really well by hand then place in an oblong pan about 10\" x 4\" x 3\".
You might need two pans.
Place in the freezer for a little while till it's just starting to set.
Remove it and cut them to the thicknes you like and put them into freezer bags and put them back in the freezer.
When required, defrost and fry in a little fat or oil until brown and cooked through.","url":"https://recipe.bluelayer.org/recipe/54810/sliced-sausage-also-called-lorne-sausage"},{"id":"54803","title":"Grandma's shortbread","ingredients":"cornstarch
wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt","directions":"Mix dry ingredients together
Cream butter thoroughly in medium bowl
Gradually add dry ingredients, mixing at low speed, then beat at medium speed for a few seconds.
Using cookie press make cookies approx 1-1.5 inch in diameter
Place on ungreased cookie sheet.
Decorate with sprinkles or pieces of glace cherriew
Bake at 350F for 15-18min.
Should be slightly brown around edges-watch closely.
Cool a few min before removing to wire rack","url":"https://recipe.bluelayer.org/recipe/54803/grandmas-shortbread"},{"id":"54788","title":"Bagels For The Bread Machine Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into the bread case.
Place the bread case into the bread machine.
Select the Dough mode and press the start button.
When the buzzer sounds, press the STOP button and remove the bread case fro the bread machine.
Remove the dough from the bread case and divide it into 10 equal portions.
Shape the dough into circles.
Arrange the circles on a greased cookie sheet and cover with a clean towel.
Place the dough in a hot place and allow to rise for 40 to 50 min.
In a large saucepan bring 2 qts of water to a medium boil.
Carefully ad dough one at a time.
Boil each bagel for about 2 min.
Remove bagels from boiling water and place on a greased cookie sheet.
Bake 400 F till golden (about 20 min.)
Makes 8 to 10 bagels.","url":"https://recipe.bluelayer.org/recipe/54788/bagels-for-the-bread-machine-recipe"},{"id":"54785","title":"No Mix Thin Crust Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
tomatoes, red, ripe, raw, year round average
water, bottled, generic
spices, garlic powder
spices, oregano, dried
spices, basil, dried
sugars, granulated
salt, table","directions":"Preheat oven to 525 degrees.
If you have a baking stone, now is the time to make sure it is placed in your oven during the warm up.
If you dont have a stone an unglazed tile or cookie sheets (without sides) works well.
In a small non-metallic bowl, add the yeast and water and stir it up.
Then, add the flour and stir together for a couple minutes.
Leave it out but covered for at least 4 hours and as much as 12.
Take your biga and add the bread flour, olive oil and salt with a firm spatula.
After thoroughly mixed, place the dough onto a flour dusted countertop.
The consistency of your dough should be like cookie dough.
Dont knead the dough just use the flour to make the outside less sticky.
At this point, you can oil the bowl that you mixed your dough in and place covered in the refrigerator for up to a couple days.
With your dough in the middle of a lightly floured surface, use a rolling pin to flatten your dough.
Shape is not important.
A thickness about the size of a tortilla is perfect but you can vary it more or less to your liking.
It will puff up to about double the size that it is at this point during its time in the oven.
Transfer dough to a pizza peel which has been lightly sprinkled with cornmeal.
Mix the paste, garlic, water and spices together in a small bowl.
With a small spoon or spatula, spread the sauce around your pizza.
No need to coat every last pit of dough.
It will spread out during oven time.
Spread an even layer of cheese (your preference) on top of the sauce and then add any toppings that you like on your pizza.
When placing the prepared pizza on the pizza stone, reduce the oven temperature to 500 degrees and bake for 5 minutes.
The high temperature of the stone will crisp up your pizza in just minutes so you want to keep a good eye on your pizza.
If you can, rotate the pizza after a couple of minutes with your peel and if possible, check the bottom of the crust to see how far along it is.
Your pizza is done when ideally both crust and cheese are properly cooked.
If you made your dough thick, it may take a bit longer.","url":"https://recipe.bluelayer.org/recipe/54785/no-mix-thin-crust-pizza-dough"},{"id":"54781","title":"Dad's bread for the bread machine recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Starting at the beginning of the list, add all the ingredients to the machine.
Don't worry about any of the ingredients mixing.
Set the machine for a 2 and a half hour cycle.
I only have preset times and types of loaves, so I chose rapid loaf, light crust, which runs to two hours and thirty five minutes.
Turns out perfectly every time!","url":"https://recipe.bluelayer.org/recipe/54781/dads-bread-for-the-bread-machine-recipe"},{"id":"54769","title":"Brown Sugar Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown","directions":"Preheat oven to 350.
With electric mixer combine flour, butter and sugar.
Press dough evenly into 9 inches square baking pan.
Bake until golden around edges 18-20 minutes.
Let shortbread cool slightly in the pan then cut into 16 sguares and transfer to a rack to cool competely.","url":"https://recipe.bluelayer.org/recipe/54769/brown-sugar-shortbread"},{"id":"54766","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
candies, semisweet chocolate","directions":"Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.
Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk.
Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter.
Place the cookies on an ungreased baking sheet and sprinkle with sugar.
Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper.
Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds.
(Don't trust your microwave timer; time it with your watch.)
Stir with a wooden spoon.
Continue to heat and stir in 30-second increments until the chocolate is just melted.
Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle 1/2 of each cookie with just enough chocolate to coat it.","url":"https://recipe.bluelayer.org/recipe/54766/shortbread-cookies"},{"id":"54751","title":"Irish Whiskey Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
honey
alcoholic beverage, distilled, whiskey, 86 proof
alcoholic beverage, distilled, whiskey, 86 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper, or lightly grease.
Combine flour, salt and baking soda in a bowl.
With a pastry blender, cut in butter until mixture resembles coarse crumbs.
In a small bowl or 2 cup measure, mix buttermilk, honey & whiskey.
Add all at once to dry mixture and stir just until no dry spots remain.
Turn onto lightly floured surface and knead for 1 minute (too much will toughen and too little will inhibit rising).
Divide dough in half and shape into round loaves.
Place on cookie sheet.
With a floured knife cut a cross 1/2 inch deep in each loaf.
In small cup, combine whiskey and milk.
Brush loaves with glaze.
Bake for 35-40 minutes or until loaves sound hollow when tapped on bottoms.
Remove from pans and let cool on wire racks.
Cut into wedges or slices and serve warm.","url":"https://recipe.bluelayer.org/recipe/54751/irish-whiskey-soda-bread"},{"id":"54749","title":"Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all and roll out.
Cut into pieces and fry in deep fat.","url":"https://recipe.bluelayer.org/recipe/54749/fry-bread"},{"id":"54742","title":"Dilled Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
dill weed, fresh
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
honey","directions":"In a large bowl whisk together the flours, the salt, the baking soda, the baking powder, and the dill seeds.
In a bowl whisk together the buttermilk, 3 tablespoons of the butter, and the honey, add the mixture to the flour mixture, and stir the dough until it is just combined.
Turn the dough out into a buttered 9-inch ceramic or glass pie plate and with floured hands pat it into a 7-inch round loaf.
Brush the top with 1 tablespoon of the remaining butter, cut an X 1/4 inch deep across the top, and bake the bread in the middle of a preheated 375F.
oven for 1 hour, or until it is golden and sounds hollow when the bottom is tapped.
Transfer the bread to a rack, brush it with the remaining 1 tablespoon butter, and let it cool on the rack for at least 4 hours before slicing.","url":"https://recipe.bluelayer.org/recipe/54742/dilled-brown-bread"},{"id":"54732","title":"Light Wheat Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
honey
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"Stir together the high-gluten flour, whole-wheat flour, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer).
Add the shortening, honey (if using), and water.
Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball.
If there is still flour in the bottom of the bowl, dribble in additional water.
The dough should feel soft and supple.
It is better for it to be a little too soft than to be too stiff and tough.
Sprinkle high-gluten or whole-wheat flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook).
Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky.
Kneading should take about 10 minutes (6 minutes by machine).
The dough should pass the windowpane test (page 58)and register 77 to 81F.
Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
Cover the bowl with plastic wrap.
Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long.
Form it into a loaf, as shown on page 81.
Place the loaf in a lightly oiled 8 1/2 by 4 1/2-inch bread pan.
Mist the top with spray oil and loosely cover with plastic wrap.
Proof at room temperature for approximately 90 minutes, or until the dough crests above the lip of the pan.
Preheat the oven to 350F with the oven rack on the middle shelf.
Place the bread pan on a sheet pan and bake for 30 minutes.
Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven.
The finished loaf should register 190F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
Enriched, standard dough; direct method; commercial yeast
10 to 15 minutes mixing; 3 1/2 hours fermentation, shaping, and proofing; 45 to 60 minutes baking
This is one formula that is not greatly improved by the preferment or sponge technique.
Because it is made by the direct dough method, though, this formula is especially good for bread machines.
Light Wheat Bread %
High-gluten flour: 62.5%
Whole-wheat flour: 37.5%
Sugar: 4.2%
Salt: 2.1%
Powdered milk (DMS): 5.6%
Instant yeast: .94%
Shortening: 5.6%
Water: 55.6%
Total: 174%","url":"https://recipe.bluelayer.org/recipe/54732/light-wheat-bread"},{"id":"54728","title":"Rosemary Potato Bread","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried","directions":"Dissolve the yeast in the milk for 15 minutes.
Mix the potato, oil, salt, rosemary and yeast mixture.
Stir in the reserved cooking liquid and then the flour to form a stiff dough.
Knead on a floured surface until smooth and elastic.
Cover and leave to rise in a warm place until doubled in size.
Place in a greased loaf tin and leave until the dough has risen above the rim of the tin.
Bake at 200C/400F for 10 minutes then reduce the heat to 190C/375F for 40 minutes.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/54728/rosemary-potato-bread"},{"id":"54722","title":"Icelandic Snowflake Breads","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, combine flour, baking powder and sugar.
Mix in the butter and hot milk until a stiff dough is formed.
Turn out onto a lightly oiled surface and knead until smooth and cooled.
Divide dough into four parts.
Shape each into a ball.
Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32.
Cover baking sheets with waxed paper and dust the waxed paper lightly with flour.
On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter.
Place the rounds on the floured waxed paper.
Chill 30 minutes.
In a skillet, heat 2 inches of fat to 375 to 400F (200C).
Vegetable shortening or corn or peanut oil may be used but the authentic fat is lard.
Fold gthe dough rounds, one at the time, into quarters, and, with a sharp-tipped knife, make little cuts and cut-outs in the dough.
Fry the bread rounds, until golden brown, about 1 minute on each side.
Remove and drain on paper toweling.
Store in an airtight container in a cool place or in the freezer until ready to serve.","url":"https://recipe.bluelayer.org/recipe/54722/icelandic-snowflake-breads"},{"id":"54721","title":"Ethiopian Flat Bread (Injera)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Mix everything together to form a batter.
Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
It can sit as long as 3-6 hours.
When ready, stir batter if liquid has settled on bottom.
Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water.
Batter will be quite thin.
Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?)
over medium or medium-high heat.
Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
Batter should be no thicker than 1/8-inch.
Do not turn over.
Injera does not easily stick or burn.
It is cooked through when bubbles appear all over the top.
Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
Finished injera will be thicker than a crepe, but thinner than a pancake.","url":"https://recipe.bluelayer.org/recipe/54721/ethiopian-flat-bread-injera"},{"id":"54710","title":"INJERA (Flat bread)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda","directions":"Combine flours and baking powder in a bowl.
Add club soda plus about 4 cups water.
Mix into a smooth, fairly thin batter.
Heat a large, non-stick skillet.
When a drop of water bounces on the pan's surface, dip enough batter from the bowl to cover the bottom of the skillet, and pour it in quickly, all at once.
Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.
When the moisture has evaporated and small holes appear on the surface, remove the injera.
It should be cooked only on one side, and not too browned.
If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner.
But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew.
Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out.","url":"https://recipe.bluelayer.org/recipe/54710/injera-flat-bread"},{"id":"54704","title":"String Hoppers","ingredients":"rice flour, white, unenriched
wheat flours, bread, unenriched
salt, table
water, bottled, generic","directions":"warm the flour in an oven or in a sauce pan on low heat.
Add salt
Water should be luke warm, then add slowly to flour and work into a soft dough.
Place the dough into a vermicelli press (or string hopper press) and squeeze onto hopper mats.
Place the mats into a steamer or a large pot with a trivet at the bottom with water the reaches up the the rungs.
Steam until strings are fully cooked and springy, about 10 minutes.
Serve hot with pol sambol (coconut sambol) and coconut milk gravy.","url":"https://recipe.bluelayer.org/recipe/54704/string-hoppers"},{"id":"54703","title":"Coconut Maple Pecan Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
syrup, maple, canadian
salt, table","directions":"Grease and flour a 9-inch square baking pan.
Heat oven to 350.
In a mixing bowl, combine the flour, brown sugar, and butter.
Stir until well blended.
Mixture will be crumbly.
Press the mixture into the prepared baking pan.
Bake for 15 to 18 minutes, until lightly browned around the edges.
While the shortbread crust is baking, combine the coconut, pecans, salt, and syrup in a saucepan over medium heat.
Cook, stirring, until the coconut has absorbed most of the syrup.
Spread over the warm crust, return to the oven, and bake for 10 minutes longer, until coconut is nicely browned.
Cool slightly; cut into squares while still warm.","url":"https://recipe.bluelayer.org/recipe/54703/coconut-maple-pecan-bars"},{"id":"54670","title":"Buggy's Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 300 degrees Fahrenheit.
Beat butter and sugar until creamy and fluffy.
Gradually add in flour until thoroughly mixed.
Spread or pat evenly in ungreased 13x9 pan or on an ungreased cookie sheet.
Bake for 30-40 minutes or until lightly browned.
Immediately after removing from oven, prick all over with fork, then cut into bars.
Cool completely before removing from pan.","url":"https://recipe.bluelayer.org/recipe/54670/buggys-shortbread"},{"id":"54667","title":"Easy Meatloaf","ingredients":"beef, grass-fed, ground, raw
sauce, salsa, ready-to-serve
delallo, italian seasoned breadcrumbs,
sauce, salsa, ready-to-serve","directions":"mix all ingredients well by hand.
Place in glass 8x8 square casserole.
you can even drizzle with catsup.
place in a preheated oven set at 375 degrees
bake until done.
(about 45 mins.
).","url":"https://recipe.bluelayer.org/recipe/54667/easy-meatloaf"},{"id":"54662","title":"Cinnamon Raisin Bread","ingredients":"lemon juice, raw
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"soak rasins in hot water for 5 minutes, then drain thouroughly.
add all ingredients in order listed (except the raisins - add those at the beep).
bake on 2 lb loaf, light or med crust, sweet settings on machine.","url":"https://recipe.bluelayer.org/recipe/54662/cinnamon-raisin-bread"},{"id":"54661","title":"Shortbread (British)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
rice flour, white, unenriched","directions":"Mix all the ingredients very well and roll the dough out.
Cut rectangular cookies and make holes with a fork.
Bake them 1 hour (or until they are golden brown) at 150 (300) degrees in the oven.","url":"https://recipe.bluelayer.org/recipe/54661/shortbread-british"},{"id":"54654","title":"Breadmaker Country Seed Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, sesame seeds, whole, dried
spices, poppy seed
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread bin/pan in order of list or as manufacturer suggests.
Select \"white/powdered milk\" or regular cycle.","url":"https://recipe.bluelayer.org/recipe/54654/breadmaker-country-seed-bread"},{"id":"54650","title":"Poppy Seed Snap Crackers","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking
spices, poppy seed
seeds, sesame seeds, whole, dried
spices, curry powder","directions":"Preheat the oven to 375F
In a large mixing bowl mix together the flour and salt.
Gradually add enough water, mixing in well with each addition, to form a thick dough.
Shape a handful of the dough into a rough ball.
Feed this dough ball through a pasta machine three times.
Adjust the pasta machine to a thinner setting and pass the dough through three times again, making smooth, elastic sheets of dough.
Place the dough sheet on a greased baking sheet.
Brush with a little olive oil and sprinkle generously with poppy seeds, sesame seeds and a touch of curry powder.
Repeat the process until all the dough has been used up.
Bake the sheets of dough for 10 minutes until crisp and golden, in batches if necessary.
Cool on wire racks and snap into biscuit-sized pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/54650/poppy-seed-snap-crackers"},{"id":"54646","title":"5 Minute Artisan Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preparing Dough for Storage:.
Warm the water slightly.
It should feel just a little warmer than body temperature.
Warm water will rise the dough to the right point for storage in about 2 hours.
With cold water it will need 3-4 hours.
Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket.
Don't worry about getting it all to dissolve.
Mix in the flour and salt - kneading is unnecessary.
Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula.
Don't press down into the flour as you scoop or you'll throw off the measurement.
Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform.
If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together.
Don't knead, it isn't necessary.
You're finished when everything is uniformly moist, without dry patches.
It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise.
Cover with lid (not airtight or it could explode the lid off).
Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
You can use a portion of the dough any time after this period.
Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:.
prepare your loaf tin, tray, or whatever you're baking it in/on.
Sprinkle the surface of your refrigerated dough with four.
Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands.
Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated.
The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive.
The entire process should take no more than 30 - 60 seconds.
Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period.
That's fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
Dust and Slash.
Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking.
Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet.
Put your loaf in the oven.
Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days.
The flavour and texture improves, becoming like sourdough.
Even 24 hours of storage improves the flavour.
This is the standard bread.
There are loads of variations - both savory and sweet - in the book.","url":"https://recipe.bluelayer.org/recipe/54646/5-minute-artisan-bread"},{"id":"54637","title":"Egg-Free Cornbread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oil, olive, salad or cooking","directions":"Preheat oven to 425 F. Grease an 8 x 8 inch pan.
Combine milk and vinegar in a small bowl or cup and let it stand while you combine the dry ingredients.
In a large bowl, stir together the cornmeal, flour, sugar, salt, baking powder and baking soda.
Add the milk mixture and oil into the dry mixture.
Stir until just blended.
Pour the batter into the prepared pan.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven.
Allow to cool slightly before serving.
Delicious with butter and honey or just plain!","url":"https://recipe.bluelayer.org/recipe/54637/egg-free-cornbread"},{"id":"54624","title":"Potato Gratin with Mustard and Cheddar Cheese","ingredients":"butter, without salt
delallo, italian seasoned breadcrumbs,
spices, thyme, dried
salt, table
spices, pepper, black
cheese, cheddar
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
mustard, prepared, yellow","directions":"In a large, heavy skillet, melt butter over medium heat.
Add bread crumbs.
Stir until golden brown, about 10 minutes.
Cool.
Preheat oven to 400^F.
Place oven rack in the center of the oven.
Butter a 4 quart glass baking dish.
In a small bowl, combine the thyme, salt and pepper.
In a large bowl, combine flour and cheddar cheese.
Arrange 1/3 of potatoes over bottom of prepared dish.
Sprinkle with 1/3 thyme mixture.
Repeat 2 more times.
Whisk chicken broth, cream and mustard in a medium bowl.
Pour over potatoes.
Bake potatoes 30 minutes.
Sprinkle bread crumbs over potatoes.
Bake about 1 hour longer, until potatoes are done.
Let stand 15 minutes.","url":"https://recipe.bluelayer.org/recipe/54624/potato-gratin-with-mustard-and-cheddar-cheese"},{"id":"54623","title":"Gingerbread Cupcakes","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
honey
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Preheat oven to 350 degrees F.
In a large bowl, whisk together the soy milk, oil, honey, sugar, and vanilla extract.
Add in the flour, baking powder, baking soda, and spices.
Whisk until combined.
Pour the batter into lined cupcake tins.
Bake at 350 degrees F for 20-22 minutes, or until a tester comes out clean from the center of the cupcakes.
Let cool before frosting.","url":"https://recipe.bluelayer.org/recipe/54623/gingerbread-cupcakes"},{"id":"54614","title":"Colonial Brown Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
salt, table","directions":"Preheat the oven to 350 degrees F (175 degrees C).
Grease two 9x5 inch loaf pans.
In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt.
Pour in buttermilk, and stir until all of the dry mixture has been absorbed.
Divide the batter evenly between the prepared loaf pans.
Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean.
Serve warm.
Store leftover bread wrapped in plastic wrap in the refrigerator.
This reheats well.","url":"https://recipe.bluelayer.org/recipe/54614/colonial-brown-bread"},{"id":"54609","title":"Sweet and Soft Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
apple juice, canned or bottled, unsweetened, without added ascorbic acid
butter, without salt
salt, table
honey
wheat flours, bread, unenriched
wheat flours, bread, unenriched
oats
wheat flours, bread, unenriched","directions":"Ingredients should be at room temperature.
Ingredients are listed in order to put into machine.
# 4 Rapid Whole Wheat.
Loaf Size 1.5 lb.
Crust Light.
Time 2:33.
Remove Paddle Beep LED 1:30.","url":"https://recipe.bluelayer.org/recipe/54609/sweet-and-soft-bread"},{"id":"54598","title":"Whole Wheat Flaxseed Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, brown
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
wheat flours, bread, unenriched","directions":"*For a lighter-textured loaf, substitute 1 cup bread flour for 1 cup of whole wheat flour.
Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/54598/whole-wheat-flaxseed-bread-bread-machine"},{"id":"54583","title":"Oven-Fried Orange Roughy","ingredients":"cornmeal, degermed, unenriched, yellow
bread crumbs, dry, grated, plain
salt, table
spices, paprika
dill weed, fresh
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
butter, without salt","directions":"Preheat an oven to 500 degrees F (260 degrees C).
Move oven rack to position slightly above middle of oven.
Generously grease a 13x9-inch baking dish.
Mix cornmeal, bread crumbs, salt, paprika, dill, and black pepper together in a shallow bowl.
Pour milk into a separate bowl.
Dip orange roughy pieces into milk and then press into bread crumbs to coat on all sides.
Gently toss between your hands so any bread crumbs that haven't stuck can fall away.
Place breaded orange roughy into prepared baking dish in a single layer while breading the rest.
Drizzle butter over the breaded fish pieces.
Bake in preheated oven until fish flakes easily with fork, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/54583/oven-fried-orange-roughy"},{"id":"54543","title":"Lenten Bread - Ftira Tar-Randan","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
honey","directions":"Form dough into 12 balls.
Cover and allow to stand for 30 minutes.
Roll balls into 1/8 inch-thick rounds.
Heat oil in a frying pan.
Fry the rounds until golden brown.
Remember to turn them over once while frying.
Drizzle honey on the rounds.
Serve while still warm.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/54543/lenten-bread-ftira-tar-randan"},{"id":"54540","title":"Date-Tamarind Chutney Recipe","ingredients":"dates, deglet noor
tamarinds, raw
spices, coriander seed
sugars, brown","directions":"Soak 1 cup pitted dates and 1/2 cup seedless tamarind pulp in cold water to cover for 30 minutes.
Blend the mixture with the soaking liquid, strain, and stir in 1 teaspoon ground coriander, 2 tablespoons brown sugar, and salt to taste.
Serve with Indian foods and breads.","url":"https://recipe.bluelayer.org/recipe/54540/date-tamarind-chutney-recipe"},{"id":"54534","title":"French Bread With Green Onion Garlic Butter","ingredients":"butter, without salt
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
wheat flours, bread, unenriched","directions":"Preheat oven to 350 degrees.
In a medium bowl stir together butter, green onions and garlic powder.
Spread 2 T butter mixture on cut sides of bread.
Press cut sides of bread together; wrap in aluminum foil and seal.
Place bread on a baking sheet.
Bake until thoroughly heated, about 15 minutes.
Cut into slices before serving.
Serve with remaining butter mixture.","url":"https://recipe.bluelayer.org/recipe/54534/french-bread-with-green-onion-garlic-butter"},{"id":"54521","title":"Rum-Raisin Shortbread","ingredients":"raisins, seeded
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated","directions":"Bring the raisins and rum to a boil in a small saucepan over moderate heat.
Remove from the heat, cover, and let stand for several hours or overnight.
When ready to bake the cookies drain the raisins in a strainer set over a small bowl; use any leftover rum for something else.
Sift together the sifted flour, baking powder and salt.
Set aside.
In the large bowl of an electric mixer cream the butter until it is very soft.
Add the sugar and beat well until completely smooth.
On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until smooth.
Stir in the prepared raisins.
Transfer the dough to a large piece of wax paper or aluminum foil, wrap, flatten slightly, and refrigerate for about 1 1/2 to 2 hours.
Do not freeze the dough or it will become too firm to roll.
When ready to bake the cookies adjust two racks to divide the oven into thirds and preheat to 375 degrees F.
Place the dough on lightly floured pastry cloth and turn it over to flour all sides lightly.
With a floured rolling pin roll the dough gently only until it is 1/2-inch thick, no thinner!
Use a plain round cookie cutter about 2 1/2-inches in diameter.
Dip the cutter in flour before cutting each cookie and cut them as close to each other as possible.
When cutting a cookie press the cutter very firmly into the dough and rotate it slightly in order to cut through the raisins.
Press the scraps together, chill them, and reroll.
Place the cookies 1 to 2 inches apart on unbuttered cookie sheets.
Bake the cookies for 20 minutes, or until cookies are golden brown.
Reverse the sheets top to bottom and front to back to insure even browning.
With a wide metal spatula transfer the cookies to racks to cool.
Since these are fragile the author likes to wrap them individually in clear cellophane.
However you store them-handle with care.","url":"https://recipe.bluelayer.org/recipe/54521/rum-raisin-shortbread"},{"id":"54519","title":"Hazelnut Shortbread","ingredients":"nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
salt, table
butter, without salt
candies, semisweet chocolate
shortening, vegetable, household, composite","directions":"Heat oven to 350 degrees.
Butter and flour two 9-inch round cake pans.
Process nuts, flour, sugar, and salt in food processor with on/off pulses until nuts are ground to powder.
Pour in butter; process with pulses until well blended.
Divide dough in half and press firmly and evenly in pans.
Cut each circle into 12 wedges.
Bake until set and very pale tan, 20-23 minutes.
Transfer to wire rack.
Recut wedges and let cool slightly.
Place plate slightly smaller than cake pans directly on each shortbread.
Carefully invert and remove pans.
Heat chocolate and shortening in top of double boiler over simmering water until smooth and shiny.
Pour into narrow cup about 3 to 4 inches deep.
Dip tip of each wedge into warm chocolate.
Place on wire rack to cool until chocolate sets.
Store in airtight containers.","url":"https://recipe.bluelayer.org/recipe/54519/hazelnut-shortbread"},{"id":"54509","title":"Special Cereal Bread","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
water, bottled, generic
honey
molasses
salt, table
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select normal cycle; press Start.","url":"https://recipe.bluelayer.org/recipe/54509/special-cereal-bread"},{"id":"54504","title":"Popcorn Goldfish Snack","ingredients":"corn, sweet, white, raw
cheese, cheddar
wheat flours, bread, unenriched
pretzels, soft, unsalted
butter, without salt
sauce, worcestershire
spices, garlic powder
spices, onion powder
spices, chili powder","directions":"Combine first 4 ingredients in bowl.
Combine butter and worchestershire sauce.
Drizzle over popcorn.
Combine seasonings and sprinkle over mixture, tossing well.
Spread on cookie sheet and bake 350F for 15 minutes stirring once.
Let cool in oven and store in airtight container when cool.","url":"https://recipe.bluelayer.org/recipe/54504/popcorn-goldfish-snack"},{"id":"54499","title":"Plain Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 220 C. Have a baking tray handy.
(I used to line it with grease-proof paper then I went through a stage of oiling it lightly.
Now I do neither.)
Measure the flour and sugar into a large bowl, add the butter and toss it in the flour.
Then quickly and gently rub the butter into the flour and sugar.
You dont need to take it to breadcrumb stagea few larger pieces are not a problem.
Add the buttermilk and then using a table fork start to mix it in until you start to bring the mixture together in a ball.
Some days this happens with no trouble at all but other days the mixture seems too dry and its clear it will never come together.
If this is the case add the milk.
Then put one hand in the bowl and start sweeping everything together, catching any loose bits from the bottom of the bowl.
You dont need to kneed you just push it all together.
It should have formed into one clump and the bottom of the bowl should be reasonably clean looking.
Lightly dust your work surface with flour and drop the scone dough on top and pat it down slightly then top with a tiny dusting of flour.
I dont use a rolling pin, I just firmly pat the dough until its about 2cm thick.
Then cut out the scones in your desired shape.
I usually get 4 from the first cutting.
Then I bring the scraps together trying not to knead them and cut out another 2.
Then reshape again and cut out the last one.
Place the cut out scones on the baking tray and bake for 14 minutes.
Makes 7 generous coffee shop sized scones, or 14 small scones or 24 bite sized scones.","url":"https://recipe.bluelayer.org/recipe/54499/plain-buttermilk-scones"},{"id":"54486","title":"Yeast Free Bread Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, rosemary, dried
spices, thyme, dried
water, bottled, generic","directions":"Preheat oven to 350F.
Grease 9 muffin cups.
Sieve flour with baking powder, baking soda, salt and seasoning.
Add water, then mix.
Spoon batter into prepared muffin cups.
Bake approximately 25 min.","url":"https://recipe.bluelayer.org/recipe/54486/yeast-free-bread-rolls"},{"id":"54480","title":"Cinnamon or Garlic Breadsticks No Yeast Required","ingredients":"butter, without salt
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, garlic powder","directions":"Preheat oven to 425 degrees.
Place oil and butter or margarine in 9x13 pan and place in oven to melt.
Stir dry ingredients together.
Gradually add milk stirring till a dough forms and leaves the side of the bowl.
Knead 5-6 times in the bowl.
Place on floured countertop and roll into 9x13 rectangle.
Lay dough into pre-heated pan on top of the butter and oil.
Sprinkle with cinnamon and sugar OR garlic salt.
Cut into strips.
Bake at 425 for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/54480/cinnamon-or-garlic-breadsticks-no-yeast-required"},{"id":"54466","title":"Honey Butter","ingredients":"honey
butter, salted","directions":"Mix equal parts honey and butter together.
Serve on your favorite roll or bread.","url":"https://recipe.bluelayer.org/recipe/54466/honey-butter"},{"id":"54449","title":"Gingery Oatmeal Molasses Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
molasses
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
salt, table
spices, ginger, ground
leavening agents, yeast, baker's, active dry","directions":"In medium saucepan, heat first 4 ingredients until very warm, not boiling.
Spoon flour into measuring cup, level off.
In large bowl, combine warm liquid, 2 cups all-purpose flour, wheat flour, and remaining ingredients.
Beat 2 minutes at medium speed.
Stir in remaining all-purpose flour.
On well-floured surface, knead dough until smooth and elastic.
Place in greased bowl.
Cover and let rise until doubled in size (45 to 60 minutes).
Grease two 9 x 5 loaf pans.
Punch down dough and divide into two loaves.
Place in greased pans.
Cover and let rise until doubled (45-60 minutes).
Heat oven to 350F
Bake 35-45 minutes or until deep golden brown and loaf sounds hollow when tapped.
Immediately remove from pans.
Brush with butter, if desired.","url":"https://recipe.bluelayer.org/recipe/54449/gingery-oatmeal-molasses-bread"},{"id":"54441","title":"Colonial Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix the whole wheat flour, regular flour, brown sugar, and soda.
Slowly add the buttermilk till blended.
Put into a greased loaf pan.
350 degree oven for 1 hour.","url":"https://recipe.bluelayer.org/recipe/54441/colonial-brown-bread"},{"id":"54436","title":"German Country Style Sourdough Rye Bread With Caraway Seeds","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
spices, caraway seed
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"To make the sourdough Sponge.
Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
To make the bread.
When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.
The add in this order: rye flour, salt, sugar and then the white bread flour.
Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack.
Remove the paddle if it is still in the bread before slicing.
Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.","url":"https://recipe.bluelayer.org/recipe/54436/german-country-style-sourdough-rye-bread-with-caraway-seeds"},{"id":"54432","title":"Brown Sugar Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"In a mixing bowl, cream butter and brown sugar.
Gradually stir in the flour.
Turn onto a lightly floured surface and knead until smooth, about 3 minutes.
Pat into a 1/3\" thick rectangle measuring 11\" x8\".
Cut into 2\" x1\" strips.
Place 1\" apart on ungreased cookie sheets.
Prick with a fork.
Bake at 300 degrees Fahrenheit for 25 minutes or until bottom begins to brown.
Cool for 5 minutes.
Remove to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/54432/brown-sugar-shortbread"},{"id":"54426","title":"Petit Sesame Bread Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried","directions":"Mix the bread flour, sugar, salt, yeast, and water together, and knead.
It's necessary to adjust the amount of water according to the season and your particular flour, so start by kneading in 240 g, and add more as needed while checking it.
Once it becomes smooth in texture, knead in the olive oil.
Finally, knead in the sesame and let rise for the first time for 60 minutes.
Divide into 12 equal portions and roll up, place onto a pan, and ferment for a second time for about 40 minutes.
After fermenting, cut in slices with a knife, and drizzle with olive oil.
Bake in the oven at 180C for 10-13 minutes.
The ones in the photo were baked a bit too long.
I baked them for 15 minutes.
It might be better if they were a bit lighter in color.
But they are still soft to the touch.
I added in a 100 g square of cheese in each roll before Step 4.
Here, I've made deep cuts to the surface with scissors.
I also baked it at 170C for 10 minutes.
The cheese inside melts and tastes amazing.
This also goes well with the sesame.","url":"https://recipe.bluelayer.org/recipe/54426/petit-sesame-bread-rolls"},{"id":"54424","title":"Banana Date Bread","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sweetener, syrup, agave
bananas, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
oil, canola
wheat germ, crude
leavening agents, baking powder, double-acting, sodium aluminum sulfate
dates, deglet noor
nuts, walnuts, english
seeds, flaxseed","directions":"Preheat the oven to 325F.
Coat a 4- by 8-inch loaf pan with nonstick canola oil spray and flour lightly.
In a food processor, combine the tofu, agave nectar, bananas, apple juice, vanilla extract, cinnamon, nutmeg, and canola oil.
Blend until smooth and creamy, about 2 to 3 minutes.
Sift together the flour and baking powder into a large bowl.
Add the tofu mixture and mix with a wooden spoon until just blended.
Fold in the dates, walnuts, and flaxseeds.
Turn the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Let cool in the pan for 10 to 15 minutes before transferring to a rack to cool completely.
Store in the refrigerator, tightly wrapped.","url":"https://recipe.bluelayer.org/recipe/54424/banana-date-bread"},{"id":"54419","title":"Flatbread: Roti","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Sift flour, baking powder, and salt in a large bowl.
Add oil and enough water until a dough forms, not too dry.
Allow the dough to rest for 30 minutes, cut dough into 8 equal pieces, and form balls.
Allow dough to rest for 2 minutes.
Roll dough out on floured board until it measures 6 to 8-inch disks.
Heat a griddle over medium heat, when hot brush the griddle with oil.
Brush the roti disks with oil on both sides, place on cast-iron hot griddle, and cook until top starts to blister.
Flip roti and cook for 1 minute more.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/54419/flatbread-roti"},{"id":"54414","title":"Creamy Sweet Bread","ingredients":"wheat flours, bread, unenriched
cream, whipped, cream topping, pressurized
sugars, granulated","directions":"Make fist-sized balls of dough and place them in an oven-proof dish with space between them to grow.
Cover dish and leave in a warm place to rise until they have grown.
Mix sugar and cream.
Pour half the cream mixture over the dough balls.
Place in oven at 160 degrees C for 15 minutes.
Pour over remaining cream mixture and bake for a further 20 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/54414/creamy-sweet-bread"},{"id":"54400","title":"Garlic Cheese Rolls","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
spices, garlic powder
cheese, parmesan, hard","directions":"Put first 7 ingredients in bread pan and set for dough cycle.
When done, put dough on floured surface
Separate dough into about 20 balls.
Prepare about 2 pie pans (or any baking pan) by greasing with Pam or butter.
Place in pans, rolls can touch a little bit.
Mix last butter and garlic and brush or pour over rolls.
Sprinkle with Cheese.
If machine did not rise the dough, then cover the rolls up and let rise for 45m
Bake at 375 for 10-15 mins or until golden.
Cut them apart and Enjoy!","url":"https://recipe.bluelayer.org/recipe/54400/garlic-cheese-rolls"},{"id":"54320","title":"Lacy Nut Cookies","ingredients":"butter, without salt
sugars, powdered
syrups, corn, light
wheat flours, bread, unenriched
nuts, almonds","directions":"In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners sugar on medium speed until fluffy.
With the mixer running, add the corn syrup.
Reduce speed to low; add bread flour, and mix to combine.
Add the nuts, and mix to combine.
Place a 12 by 16-inch piece of parchment on a clean work surface.
Spoon the dough across the middle of the parchment.
Fold parchment over dough, and using a ruler, press dough into a neat log, and roll until even.
Chill log in refrigerator for at least 30 minutes.
Preheat oven to 350F.
Line two baking sheets with parchment.
Remove the parchment from the log, and slice log into 1/4-inch-thick rounds.
Place rounds on baking sheets, spacing 3 1/2 inches apart.
Bake until golden brown and lacy, 15 to 20 minutes, rotating halfway through.
Transfer cookies to a wire rack to cool.
Repeat with remaining dough.
Cookies can be stored in an airtight container at room temperature up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/54320/lacy-nut-cookies"},{"id":"54318","title":"Absolutely Apricot Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
jams and preserves, apricot
apricots, dried, sulfured, uncooked
leavening agents, yeast, baker's, active dry","directions":"Prepare as manufacturer suggests.
This is from Electric Bread.","url":"https://recipe.bluelayer.org/recipe/54318/absolutely-apricot-bread"},{"id":"54314","title":"Crispy Baked Chicken Pieces","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
spices, garlic powder
spices, onion powder
spices, paprika
spices, chili powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 475F.
In a bowl combine milk, butter, 1 teaspoons garlic salt, 1 teaspoons chili powder and 1 teaspoons onion powder and whisk together.
Cut up chicken breast into bit sized pieces and place in milk mixture.
In a plastic bag combine the rest of the dry ingredients.
Add chicken pieces to bag and shake.
Make sure chicken is well coated.
Spray a baking sheet liberally with non-stick spray and spread your chicken out on it.
Bake for approximately 10 minutes and turn the pieces.
Continue to bake until chicken is cooked thoroughly.
Add to whatever it is you made.","url":"https://recipe.bluelayer.org/recipe/54314/crispy-baked-chicken-pieces"},{"id":"54292","title":"100% Whole Wheat Zucchini Herb Bread","ingredients":"water, bottled, generic
beverages, almond milk, unsweetened, shelf stable
honey
oil, olive, salad or cooking
squash, summer, zucchini, includes skin, raw
spices, basil, dried
seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
leavening agents, yeast, baker's, active dry","directions":"Measure all ingredients into the bread machine pan in the order suggested by the manufacturer.
Set machine on Normal or Basic Loaf setting.","url":"https://recipe.bluelayer.org/recipe/54292/100-whole-wheat-zucchini-herb-bread"},{"id":"54289","title":"White Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Measure ingredients in the order listed into baking pan.
Bake according to machine directions.
Allow to cool before slicing.","url":"https://recipe.bluelayer.org/recipe/54289/white-bread"},{"id":"54281","title":"BASIC YEAST DOUGH FOR STEAMED BUNS Recipe","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Part 1: Making and proofing the dough.
Proofing the yeast: Dissolve sugar in hot water.
Add cold water to make a warm solution (105 - 115A degrees F).
Dissolve the yeast in the sugar solution.
Stir lightly, and let stand in a warm place until mixture develops a creamy foam, about 7 minutes.
(If mixture doesn't foam, discard and start over with new yeast.)
Sift flour and salt into a large bowl.
Make a well in the middle, and add yeast mixture and oil and stir to incorporate the flour until dough holds together and just come away from side of bowl.
Add a little more water if needed.
Transfer to a lightly floured surface and knead.
Lightly flour your hands if necessary.
Knead (by using the heels of your hands and your body weight to push away from you, pull it back and fold in the sides of the dough towards the center.
Turn the dough right angle every few kneads) until dough is smooth, soft, and elastic, about 10 minutes.
Form into a ball.
Lightly oil a large bowl, put the dough into the bowl and turn the dough so that all sides are coated.
Cover the bowl tightly with a plastic wrap/damp tea cloth and let dough rise in a warm (75-80A degrees F), draft-free place until doubled in bulk, 1-3 hours.
The dough is ready when it does not spring back when poked with a finger.
Part 2: Finishing the dough - Using the dough
Uncover the dough, punch it down and turn it out onto a lightly floured surface.
Flatten it and make a well in the center.
Sprinkle baking powder in the well, gather up the sides and fold to the center to incorporate the baking powder.
Knead lightly for a few minutes till it becomes a ball again.
Divide the dough into two cylinders about 1 inch thick.
Cut each into 10.
Make 20 1-inch ball portions.
Cover dough with a damp tea cloth as you work.
Proceed with dumpling recipes","url":"https://recipe.bluelayer.org/recipe/54281/basic-yeast-dough-for-steamed-buns-recipe"},{"id":"54273","title":"Sonoran Flour Tortillas","ingredients":"wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Stir together flour and salt.
Mix in vegetable shortening by rubbing it into the flour mixture with your finger tips.
Add water, stirring it with a wooden spoon or your hands until a sticky ball forms.
Turn dough out onto a floured surface and knead vigorously for a minute or two to develop the gluten in the dough.
The dough will be soft but no longer sticky when you are done.
Let the dough rest, covered with a damp cloth, for about 15 minutes to let the gluten relax a bit.
Divide the dough into 6 or 8 balls depending on how big of a tortilla you are attempting to make (there is enough dough to make six 12 inch or eight 10 inch tortillas in diameter).
Let divided dough rest another 30 minutes, covered with a damp cloth.
Tentatively roll out each ball of dough as thin as possible.
You can roll them out between sheets of waxed paper if it is easier for you.
Because of the high gluten in the flour, the tortillas will tend to shrink back a bit after rolling it out so you will want to roll each of them out and then set them aside as you work on the remaining balls of dough and let each of them relax again under the damp cloth.
After about another 15 minutes, starting with the first tortilla you rolled out, flatten the relaxed dough again in order to work the tortilla further as thin as you can.
Heat a comal or heavy dry skillet over high heat.
Carefully cook the first tortilla for about 10 seconds on each side, flipping back and forth for another 10 seconds per side, until the tortilla looks slightly dry with a few brown spots on each side.
Repeat with remaining tortillas.","url":"https://recipe.bluelayer.org/recipe/54273/sonoran-flour-tortillas"},{"id":"54272","title":"Easy Irish Soda Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
raisins, seeded
spices, caraway seed
milk, buttermilk, fluid, cultured, lowfat","directions":"Sift dry ingredients in large bowl.
Add in butter and cut in with pastry blender till mix looks like coarse meal.
Stir in raisins and caraway seeds.
Add in buttermilk, gradually and mix till well blended.
Turn on floured board and knead for 1 minute.
Cut dough in half.
Shape each into a ball.
Cut shallow crosses on each.
Bake at 325 degrees for 1 hour.","url":"https://recipe.bluelayer.org/recipe/54272/easy-irish-soda-bread-recipe"},{"id":"54258","title":"7 Grain Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
milk, buttermilk, fluid, cultured, lowfat
cocoa, dry powder, unsweetened
butter, without salt
molasses
water, bottled, generic
water, bottled, generic
water, bottled, generic","directions":"Add in all ingredients to machine in order recommended by machine manufacturer.
Select \"Whole Wheat\" bread setting; crust color light.
This recipe yields 1 loaf.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/54258/7-grain-bread-recipe"},{"id":"54248","title":"Tofu Bread 3 Minute Hand-Kneaded Bread","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flours, bread, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
salt, table","directions":"This is the silken tofu that I used.
Out of one 360 g block, I used 1/4 block (about 86 g).
Stir the tofu until smooth.
Add the vegetable oil and continue stirring.
Put the dry ingredients into a plastic bag and shake them up (to combine).
Add to the bowl and use your hands to knead it for 2-3 minutes.
Since I didn't feel like getting my hands dirty, I put it into a plastic bag and rubbed it all together.
Divide the dough into two and form it into any shape you want.
(I tried adding some sesame seeds.)
Dust the rounded dough with flour and use chopsticks or something similar to form a cavity through the center (about 1 cm wide).
Use your finger to pinch the ends of the cavity together.
Bake at 200C (first preheat to 220C) for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/54248/tofu-bread-3-minute-hand-kneaded-bread"},{"id":"54232","title":"Easy Homemade Garlic Croutons","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
spices, garlic powder","directions":"Preheat the oven or toaster oven (much easier) to 350 degrees F.
Spread bread cubes out in one even layer on a baking pan or sheet or dish or whatever.
Drizzle with extra virgin olive oil.
Lightly sprinkle with salt and garlic powder.
Remember, the bread is already a little salty, so dont overdo it.
Toss, then spread in an even layer again, and put it in the oven.
Watch it closelyI recommend checking and tossing every 4 minutes.
You want the pieces to bake until light brown and crunchy.
The total time depends on how fresh or stale your bread was.
It should be about 10-15 minutes.
Click on the related blog post link to see suggestions for other crouton flavors!","url":"https://recipe.bluelayer.org/recipe/54232/easy-homemade-garlic-croutons"},{"id":"54223","title":"Afghan Pumpkins Kadu Bouranee (Sweet Pumpkin) Recipe","ingredients":"pumpkin, raw
oil, corn, peanut, and olive
spices, garlic powder
water, bottled, generic
salt, table
sugars, granulated
tomato sauce, canned, no salt added
ginger root, raw
spices, coriander seed
spices, pepper, black
spices, garlic powder
salt, table
yogurt, greek, plain, nonfat","directions":"Peel the pumpkin and cut into 2-3\" cubes; set aside.
Heat oil in a large frying pan which has a lid.
Fry the pumpkins on both sides for a couple of min till lightly browned.
Mix together ingredients for Sweet Tomato Sauce in a bowl then add in to pumpkin mix in fry pan.
Cover and cook 20-25 min over low heat till the pumpkin is cooked and most of the liquid has evaporated.
(I do not know how it's going to evaporate if the pan is covered....-B.)
Mix together the ingredients for the yogurt sauce.
To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top.
Top with remaining yogurt and any cooking juices left over.
Sprinkle with dry mint.
May be served with chalow (basmati rice) and naan or possibly pita bread.","url":"https://recipe.bluelayer.org/recipe/54223/afghan-pumpkins-kadu-bouranee-sweet-pumpkin-recipe"},{"id":"54205","title":"English Muffins","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
butter, without salt
semolina, unenriched","directions":"Mix the flour, yeast, and salt in a bowl.
Make a well in the center, and pour in the water and butter.
Stir to make a slightly sticky dough.
Knead the dough on a floured work surface for about 8 minutes, until smooth and elastic.
Shape into a ball, place in an oiled bowl, and turn to coat.
Cover with plastic wrap.
Let stand for 1 hour in a warm place until doubled.
Line a baking sheet with a kitchen towel and sprinkle with most of the semolina.
Turn the dough out onto a floured surface and knead.
Divide into 10 balls.
Place the balls on the towel and press into thick disks.
Sprinkle with the rest of the semolina.
Cover with another towel.
Leave for 2030 minutes, until risen.
Heat a frying pan with a lid.
In batches, place the muffins in the pan and cover.
Reduce heat to low and cook for 1012 minutes, until they puff up.
Flip and cook for 34 minutes, until golden.","url":"https://recipe.bluelayer.org/recipe/54205/english-muffins"},{"id":"54202","title":"Emeril Lagasse's Creton","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
spices, garlic powder
salt, table
spices, pepper, black
spices, cloves, ground
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
delallo, italian seasoned breadcrumbs,","directions":"In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
Add the onions and garlic, and cook for 1 minute.
Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
Remove from the heat and adjust the seasoning, to taste.
Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
Serve with thinly sliced French bread or toasted French bread croutons.","url":"https://recipe.bluelayer.org/recipe/54202/emeril-lagasses-creton"},{"id":"54187","title":"Herb Butter Recipe","ingredients":"chives, raw
dill weed, fresh
spices, garlic powder
spices, oregano, dried
parsley, fresh
butter, without salt","directions":"Mix well and serve with bread.","url":"https://recipe.bluelayer.org/recipe/54187/herb-butter-recipe"},{"id":"54170","title":"Whole-Wheat Seeded Loaves","ingredients":"seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, flaxseed
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table","directions":"Mix seeds together with 180 grams of water in a medium mixing bowl; cover with plastic wrap and and let soak overnight in the refrigerator.
Combine 170 grams bread flour or all-purpose flour, 170 grams lukewarm water, and yeast in bowl of a standing mixer and mix together until well combined.
Cover with plastic and leave to ferment at room temperature for two hours or until it doubles in volume.
Meanwhile, remove bowl with nuts and seeds from the refrigerator, drain and bring to room temperature.
Add drained seeds, 250 grams whole-wheat flour and sea salt to the starter.
Start mixing on medium speed.
The dough should come together in the first minute.
If it does not and you see dry ingredients in the bottom of the bowl, add about 1/4 cup of water.
Mix dough for 5 minutes on medium speed, then turn the speed up to medium-high and mix 5 to 7 minutes more, or until dough is elastic.
Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
Dust work surface lightly with flour and scrape out dough.
Weigh dough and divide into 2 equal pieces.
Shape each piece into a ball or into oblong pointed loaves.
(For oblong loaves, first shape into balls, cover with a towel or lightly with plastic and let rest for 15 minutes.
Then press the dough out to a rectangle about 3/4 inch thick.
Take the side closest to you and fold lengthwise halfway to the center of the loaf.
Lightly press down to seal.
Take the top flap and bring it toward you over the first fold to the middle of the loaf and lightly press down to seal.
Flip over so seam is on the bottom and roll back and forth with both hands to form an oblong loaf with pointy ends.
Place on a sheet pan lined with parchment paper and repeat with the remaining dough.
Cover with a towel and place in a warm spot for one hour.)
Preheat oven to 450 degrees with a pizza stone on the middle rack and a small sheet pan on bottom of the oven for 30 to 45 minutes.
Have 1 cup water ready in a small cup or a glass.
(If you have a large pizza stone, you can bake both loaves at once.
If you have a standard home pizza stone, bake one loaf at a time and place the other loaf in the refrigerator to slow down the fermentation.)
Dust a pizza peel or flat baking sheet lightly with flour, semolina or cornmeal and place one loaf on top.
Using a razor blade or a moistened bread knife, make a 1/2-inch deep horizontal cut down the middle of loaf from one end to the other, or if the loaves are round make 2 slashes across top.
Slide loaf onto pizza stone and close oven door.
Wait 30 seconds, then open oven door quickly and pour water onto the sheet pan on the bottom of the oven to create steam.
After 5 minutes take the sheet pan out of the oven.
Bake for a total of 30 to 35 minutes, until loaf is dark brown and sounds hollow when you tap the bottom.
Transfer loaf to a wire rack to cool completely for 45 minutes.
Repeat with other loaf.","url":"https://recipe.bluelayer.org/recipe/54170/whole-wheat-seeded-loaves"},{"id":"54167","title":"Buttermilk Corn Bread, A Simple Method","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Preheat oven to 400 degrees.
Butter a nine-inch to 10-inch round baking pan or a cast-iron skillet.
Mix cornmeal, flour, baking soda and salt together.
Stir in the buttermilk and two tablespoons of the butter.
Spread in prepared pan and bake 30 minutes.
Brush with remaining melted butter.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/54167/buttermilk-corn-bread-a-simple-method"},{"id":"54155","title":"Bread Machine Basic Bagels","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface.
Divide into 5 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water.
Boil on each side for 1/2 minutes.
Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.","url":"https://recipe.bluelayer.org/recipe/54155/bread-machine-basic-bagels"},{"id":"54149","title":"Multi-Grain Brown Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
honey
raisins, seeded
sugars, brown
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"In a blender, blend the milk, water, oil, honey, raisins and brown sugar.
Put all dry ingredients into mixing bowl.
Attach flat beater and mix for 30 seconds.
Change to dough hook.
Start mixer and slowly add milk blend.
Continue to mix until forms a dough ball on hook.
Increase speed to 2 and knead for 2-4 minutes until smooth and satiny.
Place in pre-oiled bowl and cover.
Allow to rise until doubled.
Punch down and knead 3or4 times.
Shape and place in bread pan.
Cover and allow to rise until at least 1\" above edge of bread pan.
Bake at 350 degrees for 30-40 minutes.
Cover top half way through with foil to prevent overbrowning of the crust.
Allow to cool on wire rack before cutting.
Bread machine
In a blender, blend the milk, water, oil, honey, raisins and brown sugar.
Put this mixture, along with the remaining ingredients, into the pan of your bread machine.
Program the machine for basic white bread, light crust, and press Start.
Check the dough with about 10 minutes remaining in the final kneading cycle, and adjust the texture by adding flour or water as needed; the dough should be smooth and supple.","url":"https://recipe.bluelayer.org/recipe/54149/multi-grain-brown-bread"},{"id":"54125","title":"Cinco De Mayo Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
corn, sweet, white, raw
peppers, sweet, green, raw
peppers, jalapeno, raw
spices, coriander seed
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/54125/cinco-de-mayo-bread"},{"id":"54114","title":"Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking","directions":"measure all six dry ingredients together in a large bowl.
stir thouroughly.
make a well in the center.
add buttermilk and oil.
stir just to moisten.
turn into greased 9x5x3 inch loaf pan.
bake at 350 for one hour.
remove from pan to cool.
CARAWAYE RYE BREAD;add 1 tablespoons caraway seeds.","url":"https://recipe.bluelayer.org/recipe/54114/rye-bread"},{"id":"54109","title":"Toasted Walnut Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola
vanilla extract
nuts, walnuts, english","directions":"Combine flours, sugar, baking powder and salt.
Combine egg, milk, oil and vanilla.
Stir into dry mixture just until moistened.
Fold in nuts.
Transfer to an 8x4x2-inch loaf pan coated with nonstick spray.
Bake at 350 degrees 50-55 minutes, until a toothpick comes out clean.
Cool 10 minutes before removing from pan to a wire rack.","url":"https://recipe.bluelayer.org/recipe/54109/toasted-walnut-bread"},{"id":"54103","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
butter, without salt
currants, zante, dried
yogurt, greek, plain, nonfat","directions":"Preheat oven to 350 degrees.
In a large mixing bowl, combine dry ingredients.
Cut in butter until clumps are pea-sized.Stir in currants and yogurt.
Turn the dough onto a floured cutting board, knead 1 minute, and shape into a round loaf;
Slice an x in the top of a loaf and bake on a greased baking sheet for 45-50 minutes,yields one 8-inch loaf.","url":"https://recipe.bluelayer.org/recipe/54103/irish-soda-bread"},{"id":"54101","title":"Sour Cream Bread","ingredients":"water, bottled, generic
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"Rapid cook, medium crust.
Place ingredient into bread machine as per manufacturer's instructions.
I don't usually have the sour cream at room temperature and I never have any problems with it.
The one thing I watch for is that the flour tends to hide in the corners of my machine.
I just use a spatula and gently push it into the dough.","url":"https://recipe.bluelayer.org/recipe/54101/sour-cream-bread"},{"id":"54100","title":"My Favorite Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
molasses
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
vital wheat gluten
salt, table","directions":"Heat water for 2 minutes in microwave.
Pour into kitchenaid bowl and add honey, molasses, dry milk and butter.
Stir until thoroughly mixed and water has cooled enough to add yeast.
Add yeast and wait until bubbly.
Add remaining ingredients, adjusting flour until dough forms a soft ball but is not too loose.
Beat with kitchenaid for approx 10 mins or until dough passes window pane test.
Place dough in covered oiled bowl until it has double in size.
Punch down and form into loaf.
Allow to rise again.
Bake at 350 for 35 minutes or until golden brown and done in the center.","url":"https://recipe.bluelayer.org/recipe/54100/my-favorite-bread"},{"id":"54095","title":"Sun-Dried Tomato and Basil Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
spices, basil, dried
oil, olive, salad or cooking
wheat germ, crude
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
tomatoes, sun-dried","directions":"Place all ingredients except tomatoes in bread machine pan in order specified by owner's manual.
Spoon tomatoes into 4 corners of pan; do not cover yeast.
Program basic cycle and desired crust setting; press start.
Remove baked bread from pan; cool on wire rack.
Makes one 1 1/2 pound loaf, or 12 servings.","url":"https://recipe.bluelayer.org/recipe/54095/sun-dried-tomato-and-basil-bread"},{"id":"54091","title":"Date Nut Bread (Bread Machine)","ingredients":"dates, deglet noor
butter, without salt
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
nuts, walnuts, english","directions":"Place ingredients in order given in bread pan.
Set machine to quick bread/cake cycle, medium crust.
After batter has mixed for 4 minutes, stir sides and bottom with rubber scraper to ensure complete mixing.
Just before baking starts, pause machine and remove paddle (if your machine has this feature).
When baking is completed, remove bread from machine, put on wire rack to cool.
Bread slices best cool.
Wrap in plastic wrap to maintain freshness.","url":"https://recipe.bluelayer.org/recipe/54091/date-nut-bread-bread-machine"},{"id":"54070","title":"Blueberry Crumble Recipe","ingredients":"blueberries, raw
orange juice, raw
sugars, granulated
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt","directions":"Why not use a sugar -substitute You can cook with Sweet N Low
Preheat oven to 375 F. Combine first 3 ingredients in an 8 inch square baking dish and set aside.
Combine oats, flour and brown sugar in a bowl; cut in margarine with a pastry blender, till it resembles coarse meal.
Sprinkle mix over berry mix.
Bake for 30 min.
Top with low=fat frzn yogurt (if you like).
Hands on
Preparation Time: 15 min.
Baking Time: 30 min.
For Exchange diets, count: 1/2 bread/starch and 1 fruit, less than 1 fat (2","url":"https://recipe.bluelayer.org/recipe/54070/blueberry-crumble-recipe"},{"id":"54049","title":"Vegan Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
soymilk, original and vanilla, unfortified
corn, sweet, white, raw","directions":"Pre-heat the oven to 350 degrees and lightly oil and flour a 9 inch square glass baking dish.
Combine the flour, cornbread, baking powder and cinnamin in a mixing bowl.
Whisking to impart air into the mixture.
Stir in the oil and the rice syrup.
Slowly add the soymilk, mixing to create a smooth, spreadable batter.
Fold in the corn.
Spoon the batter evenly into prepared dish and bake for about 35 minutes, until the center springs back to the touch.
remove from the oven and set aside to cool before slicing.","url":"https://recipe.bluelayer.org/recipe/54049/vegan-cornbread"},{"id":"54024","title":"Honey Baked Pecan Crusted Chicken","ingredients":"delallo, italian seasoned breadcrumbs,
nuts, pecans
onions, raw
salt, table
honey
butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Mix bread crumbs, nuts, crushed French Fried Onions and seasoned salt in pie plate; set aside.
Combine mustard with melted butter in small bowl.
Brush mixture on chicken pieces.
Dip chicken pieces into nut mixture; press firmly to coat.
Place chicken pieces on well-greased rack set over rimmed baking sheet.
Bake chicken at 350F for 1 hour or until chicken is no longer pink near bone.
Serve with additional honey mustard for dipping.","url":"https://recipe.bluelayer.org/recipe/54024/honey-baked-pecan-crusted-chicken"},{"id":"54022","title":"Katie's Healthy Banana Bread","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
egg substitute, powder
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
leavening agents, baking soda
salt, table
spices, nutmeg, ground","directions":"Heat oven to 350F Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray.
In medium bowl, combine oats and milk; mix well.
Let stand 10 minutes.
Stir in bananas, egg substitute and oil until blended.
In large bowl, combine flour, sugar or sweetener, baking powder, cinnamon, baking soda, salt and nutmeg; mix well.
Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened.
(Do not overmix.)
Pour batter into pan.
Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes.
Remove from pan.
Cool completely.
Store tightly wrapped.","url":"https://recipe.bluelayer.org/recipe/54022/katies-healthy-banana-bread"},{"id":"53995","title":"Pita Bread","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Place 1/2 cup of the water in a small bowl and stir in the honey to dissolve.
Sprinkle the yeast over the top and stir until the yeast is dissolved.
Let stand until foamy, about 5 minutes.
In a stand mixer fitted with the dough hook, mix the flours, salt, and the 3 tablespoons olive oil together.
With the mixer on low speed, add the yeast mixture, then gradually add the remaining 1 1/2 cups water and mix until the flour is completely integrated.
Knead dough on a lightly floured board for about 5 minutes, or until smooth, elastic, and no longer sticky, dusting with flour as needed.
Place the dough in an oiled bowl and oil the top of the dough lightly, then turn the dough to coat it with oil.
Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Prepare a very hot fire (500F) in a wood-fired oven or cooker, or prepare a hot indirect fire in a wood-fired grill.
If using a conventional oven, place the oven rack in the lowest position.
Turn the dough out on a lightly floured board and knead to remove the air bubbles.
Roll into a log and divide the dough evenly into 12 pieces.
Form each piece of dough into a ball, and then use a rolling pin to flatten into disks about 1/4 inch thick and 6 inches in diameter.
Place the disks on a lightly greased baking sheet and let rise, uncovered, until almost doubled in thickness, 30 to 45 minutes.
Bake on the baking sheet or grill over indirect heat until puffed and lightly golden, 5 to 10 minutes.
Remove from the heat and let cool on wire racks for 5 minutes.
Cut each pita into a half circle and separate on the cut line with a fork to create a pocket.","url":"https://recipe.bluelayer.org/recipe/53995/pita-bread"},{"id":"53988","title":"Easy New York Style Pretzels","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Place all of the ingredients into a large bowl.
Gradually add water to Step 1 while kneading.
The butter should warm up, melt, and spread throughout the mixture.
When everything smooths out, kneading is finished.
Put into a plastic bag and roll it out until about 15 x 20cm.
You'll use a rolling pin later, so don't worry about how thin it is.
Let rest in the refrigerator for 30 minutes.
This will harden the butter and make the dough easier to work with.
Remove the dough from the fridge and divide into 8 portions.
Roll each portion out with your fingers until about 1cm thick.
They're done being rolled.
They become about the length of two 500ml bottles.
Shape the dough as seen in the photo.
Line a baking tray with parchment paper, and place the dough on it.
Bake for 20 minutes at 250C.
When they become lightly browned, they're done.
Place them in a basket etc.
Eating them with mustard when they are freshly baked is NY style.","url":"https://recipe.bluelayer.org/recipe/53988/easy-new-york-style-pretzels"},{"id":"53985","title":"Brown-Sugar Glaze With Golden Bread Crumb Crust for Baked Ham","ingredients":"sugars, brown
mustard, prepared, yellow
oil, olive, salad or cooking
bread crumbs, dry, grated, plain","directions":"In a bowl, stir sugar and mustard into a smooth paste and set aside.
In a large skillet, heat olive oil over medium heat.
Add bread crumbs and toast them, stirring frequently, until crisp and golden, 5 to 10 minutes.
Brush sugar-mustard paste over ham, then use hands to pack on bread crumbs.","url":"https://recipe.bluelayer.org/recipe/53985/brown-sugar-glaze-with-golden-bread-crumb-crust-for-baked-ham"},{"id":"53983","title":"Shrimp and Rice Au Gratin","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, pasteurized process, american, without added vitamin d
salt, table
spices, curry powder
spices, paprika
crustaceans, shrimp, raw (not previously frozen)
rice, white, long-grain, regular, unenriched, cooked without salt
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 350F.
Melt butter in a saucepan; add flour, blending well.
Add milk gradually and cook until thickened.
Add half of cheese and seasoning; cook until cheese is melted, stirring constantly.
Clean the shrimp and break them in half.
Mix with rice and sauce.
Place in buttered baking dish, sprinkle with crumbs and cover with remaining cheese.
Bake for 15 minutes or until crumbs are browned and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/53983/shrimp-and-rice-au-gratin"},{"id":"53981","title":"Pickle-Juice Bread-Machine Bread","ingredients":"pickle relish, sweet
water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat germ, crude
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put dill pickle juice, water, vegetable oil, salt, white sugar, wheat germ, oats, whole wheat flour, all-purpose flour, and yeast, respectively, in the pan of a bread machine.
Select Sandwich and Three-Pound Loaf settings; press Start.
Cycle should take about 3 hours 10 minutes to complete.
Remove loaf from bread pan and allow to cool on wire rack at least 20 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/53981/pickle-juice-bread-machine-bread"},{"id":"53970","title":"Pao: Portuguese Farm Bread","ingredients":"leavening agents, yeast, baker's, active dry
semolina, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine the yeast, semolina flour, and water by pulsing 10 seconds in a large heavy-duty food processor (about 11 cup capacity) fitted with the metal chopping blade.
Scrape down the side of the work bowl, recover, and let stand until foamy, about 15 minutes.
With the machine running, add 1 1/2 cups of the all-purpose flour down the feed tube.
It's easier if the flour is poured from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube, or a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1-inch across).
Using a plastic spatula scrape the work bowl and, if necessary, redistribute the dough so that it evenly surrounds the blade.
Be careful of the blade.
Add the salt and remaining flour, distribute evenly over the dough, and pulse for 10 seconds.
Again scrape the work bowl and redistribute the dough.
Pulse the dough for 20 seconds nonstop, shut the machine off, and let the dough rest covered in the work bowl for 5 minutes.
Now pulse for another 20 seconds.
Leaving the blade in place, carefully redistribute the dough until it's of uniform thickness.
Recover the work bowl, keeping the pusher from the feed tube in.
Note the level of the dough, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour.
Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan lightly with nonstick cooking spray and set aside.
When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop.
Let the dough rest in the sealed work bowl for 5 minutes, then pulse for another 20 seconds.
The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly.
Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk, this will take about 30 minutes.
When the dough has risen for 10 minutes, position 1 rack in the middle of the oven and slide a second rack in the slot just below.
Place a large shallow baking pan on the lower rack?I use a 15 1/2 by 10 1/2 by 1-inch jelly roll pan?and half-fill with water.
Preheat oven to 500 degrees F.
Center the risen loaf on the middle rack and bake uncovered for 15 minutes.
Reduce the oven temperature to 400 degrees F. and continue to bake until richly browned and hollow sounding when thumped, about 20 to 25 minutes longer.
Remove the bread from the pan as soon as it comes from the oven, set right-side up on a wire rack, and cool to room temperature before cutting.","url":"https://recipe.bluelayer.org/recipe/53970/pao-portuguese-farm-bread"},{"id":"53950","title":"Spicy Baked Shrimp","ingredients":"oil, olive, salad or cooking
a cajun life, all purpose cajun seasoning,
lemon juice, raw
spices, parsley, dried
honey
soy sauce made from soy (tamari)
spices, pepper, red or cayenne
crustaceans, shrimp, raw (not previously frozen)","directions":"Clean and devein shrimp.
Combine first 7 ingredients ( Olive oil through caynne pepper ) in mixing bowl and mix well with a wire whisk.
Place shrimp in a 9 x 13 inch baking dish and pour in the marinade, toss well to coat the shrimp well.
Cover and refrigerate for 1 hour.
Preheat oven to 450 degrees.
Remove shrimp from refrigerator but DO NOT drain off marinade.
When oven is to temperature bake shrimp until cooked through, stirring often, about 10 minutes.
Serve shrimp and sauce in individual au gratin dishes and garnish with lemon wedges.
Serve with hot crusty French bread - try dipping bread into the sauce.
Good !","url":"https://recipe.bluelayer.org/recipe/53950/spicy-baked-shrimp"},{"id":"53937","title":"Rip Roaring Runzas (aka Cornhusker Calzones)","ingredients":"beef, grass-fed, ground, raw
pork sausage, link/patty, unprepared
onions, raw
cabbage, raw
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, caraway seed
cheese, pasteurized process, american, without added vitamin d
cheese, cheddar
wheat flours, bread, unenriched","directions":"Brown the ground beef, bulk sausage and onion in a large skillet over medium high heat.
Drain the fat, then add the cabbage, mustard, salt and pepper.
Saute until the cabbage is tender (about 5 to 8 minutes).
Add the cheeses and caraway seeds and stir over the heat until the cheese is melted (taste-test for seasoning).
Divide the bread dough into eighteen (18) equal pieces.
Flatten each piece of dough into a round disk.
Pile about 1/4 cup (maximum) of filling onto the center of each dough disk and then pinch edges together to form a stuffed round bun (I also like to make crescent shapes by folding one side of the the circle over the filling and pinching it).
Lay them, pinched-side down, on a lightly greased baking sheet.
Let dough rise for one (1) hour.
Brush them with a little milk or melted butter and sprinkle with some kosher salt and caraway seeds.
Bake at 350F for 20 to 30 minutes, or until golden brown.
Sauerkraut can be used in place of the cabbage.
These can easily be individually frozen and reheated in the microwave oven or conventional oven.","url":"https://recipe.bluelayer.org/recipe/53937/rip-roaring-runzas-aka-cornhusker-calzones"},{"id":"53935","title":"Confetti Bread","ingredients":"water, bottled, generic
carrots, raw
squash, summer, zucchini, includes skin, raw
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
spices, thyme, dried
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients to bread machine according to the manufacturer's instructions.
Select basic white cycle and crust setting.
NOTE: Dough may appear stiff at first until the vegetables have released some of their liquid during the kneading cycle.
Watch closely; it may be necessary to add 1 to 3 tablespoons additional flour.
If you prefer, you can use the dough setting on your machine and bake in a conventional oven at 350 degrees F until golden brown.","url":"https://recipe.bluelayer.org/recipe/53935/confetti-bread"},{"id":"53930","title":"Sour Cream Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cream, sour, cultured","directions":"Put the flour and salt in a 3 qt bowl, stir to blend.
Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
Stir in the sour cream with a fork.
The pastry will appear dry because the sour cream is thick and does not disburse easily.
With your hands, manipulate the dough into a ball.
Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/53930/sour-cream-pastry"},{"id":"19176","title":"Steamed Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
molasses
oil, olive, salad or cooking","directions":"In a bowl, mix together dry ingredients.
Make a well in the center.
In a separate bowl, mix together buttermilk, molasses and oil.
Pour into dry ingredients and mix until well blended.
Spoon batter into prepared tins or baking dish.
Cover tops with foil and secure with string.
Place in slow cooker and pour in enough boiling water to come 1 inch up the sides of the dishes.
Cover and cook on high for 2-3 hours.
Unmold and serve warm.","url":"https://recipe.bluelayer.org/recipe/19176/steamed-brown-bread"},{"id":"53924","title":"Parmesan Garlic Breadsticks","ingredients":"house of pasta, pizza dough,
butter, without salt
spices, garlic powder
cheese, parmesan, hard","directions":"Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Unroll dough and lie flat on a cutting board.
Cut dough into 1-inch wide strips and twist each strip into a spiral.
With a marinade brush, brush half of the butter over the top of the breadsticks, ensuring butter reaches into all the crevices of the twists.
Then gently sprinkle on half of the garlic salt and half of the Parmesan cheese.
Transfer breadsticks to the prepared baking sheet.
Place in the oven and allow to bake for 15_18 minutes or until the breadsticks have become crispy on the outside and the cheese has browned slightly.
Remove from the oven and brush remaining butter on the top, followed by another sprinkling of garlic salt and Parmesan.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/53924/parmesan-garlic-breadsticks"},{"id":"53920","title":"Boston Brown Bread I","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
molasses
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Preheat oven to 375 degrees F (190 degrees C).
Grease a 9x5 inch loaf pan.
In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda and salt.
Mix in molasses and buttermilk.
Stir in raisins or currants.
Pour batter into prepared loaf pan.
Bake for 1 hour in the preheated oven, or until a tester inserted into the center of the loaf comes out clean.","url":"https://recipe.bluelayer.org/recipe/53920/boston-brown-bread-i"},{"id":"53902","title":"Horiatiko Psomi: Crusty Country Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
honey","directions":"In a small bowl, dissolve the yeast in lukewarm water.
Slowly add the 1/2 cup of flour and mix until all lumps of flour have dissolved, to form a thick liquid.
Allow to rise about 15-20 minutes.
Sift the remaining flour with the salt, put in a large mixing bowl, and make a well in the center.
Add oil, honey, milk, yeast mixture (or sourdough starter), and 2 cups of the water in the well.
Pulling in the flour slowly, mix with hands until it's a cohesive mass.
(If more water is needed, add in small amounts from the remaining 1/2 cup.)
Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to the hands.
Place the dough in a lightly oiled mixing bowl and roll until all sides of the dough are lightly oiled.
Cover the bowl with 3 dishtowels: one dry, one dampened with warm water (wet towel and wring out), and the other dry.
Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours.
Punch down and knead for 5-6 minutes on a floured surface.
Divide the dough into the number of loaves you want to make (this works well in 3-4 loaves), and form into round or oblong or baguette shaped loaves.
Place several inches apart on ungreased cookie sheets and cover with 3 clean dishtowels (the middle one damp).
In a warm place, allow the loaves to rise for 1 hour.
Preheat oven to 450F (220C).
For a thicker crust, score the tops of the loaves in 3 or 4 places (see photo).
Otherwise, bake as is on the rack just below the middle of the oven for 30-35 minutes until browned.
When tapped on the bottom, bread will sound hollow.
When the loaves are done, remove from oven and cool on racks.","url":"https://recipe.bluelayer.org/recipe/53902/horiatiko-psomi-crusty-country-bread"},{"id":"53894","title":"Dough for Fluffy Steamed Meat Buns","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Place all the ingredients into the bread machine, except for the water and vegetable oil, and start the dough course.
When the dry ingredients have been incorporated, pour in the water gradually.
When the dough has come together, pour in the vegetable oil.
It should take about 15 minutes to knead the dough.
Let the dough rise until twice the original size.
Divide the dough into 10-12 portions, roll into balls, and let it rest for 20 minutes.
Flatten out the dough so the centers are thicker than the outer edges, place the filling in the center and wrap.
Let the buns rise again for 15-20 minutes, and steam them for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/53894/dough-for-fluffy-steamed-meat-buns"},{"id":"53886","title":"Best Bread Machine Bread","ingredients":"water, bottled, generic
sugars, granulated
wheat flours, bread, unenriched
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table","directions":"Place the water, sugar, and the yeast in the pan of the bread machine.
Mix it up a bit.
Let the yeast dissolve and foam for 10 minutes.
Add the oil, flour and the salt to the yeast.
Select white bread setting for 1 1/2 pound loaf and press start.
I use the light crust setting but each machine may be different.
A little helpful hint.
After every loaf of bread I made the kneading paddle would get stuck when I tried to clean it.
I was afraid I was going to break it trying to force it off.
Now I spray it with vegetable oil spray before each use and it slips off easily for cleaning.","url":"https://recipe.bluelayer.org/recipe/53886/best-bread-machine-bread"},{"id":"53880","title":"Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
vital wheat gluten
oat bran, raw
oil, olive, salad or cooking
honey
salt, table","directions":"Make a \"sponge\":Combine yeast, 6 ounces of warm water and 1 cup of whole wheat flour.
Place mixture in a warm, draft-free place, and cover with plastic wrap.
Allow to rise for 1 hour.
Add 14 ounces of warm water and 2 cups of whole wheat flour.
Stir.
Add vital wheat gluten, oil, honey & salt.
Stir.
Place bowl on mixer with bread hook.
Add flour until dough forms a ball on the hook and isn't sticky to the touch.
Knead on mixer for 10 minutes minimum, or 30 minutes by hand.
Place dough in greased bowl and allow to rise, covered, for 1 hour.
If you poke the dough, the hole should not fill up.
Shape the dough into two loaves (or buns or whatever you're making).
Cover with plastic wrap and allow to rise 1 hour in a warm, draft-free place.
Bake at 350F for 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/53880/whole-wheat-bread"},{"id":"53874","title":"Irish Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 400F.
Mix dry ingredients.
Stir in enough buttermilk to make the dough soft.
Dust the work surface with wheat flour.
Knead the dough until smooth.
Form dough into a circle about 1 1/2 inches thick.
Mark a deep cross in the top with a floured knife.
Put on parchment paper and place on a baking sheet.
Bake for 45 minutes or until bread is browned and sounds hollow when tapped on the base.
Cool on a wire rack and wrap in a clean tea towel to keep soft.","url":"https://recipe.bluelayer.org/recipe/53874/irish-brown-bread"},{"id":"53872","title":"Sourdough Starter and Sourdough Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Day 1: mix 1/2 ounce flour (about 1 tbsp, packed) and 1 oz water (2 tbsp) in a pint jar.
Cover with plastic wrap.
(Do not cover tightly at any point in the process.)
Stir well several times through the day.
Day 2: no feeding, just stir whenever you think of it.
Day 3: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
Day 4: Add 1 oz flour and 1/2 oz water.
This now brings the flour and water amounts to a 50/50 ratio, or 100% hydration in bakers' parlance.
Continue to stir as often as you think of it.
Day 5: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
Day 6: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
By now, you should be seeing plenty of bubbles, but don't worry if you don't.
Day 7: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
If you like your sourdough a little more sour, stir LESS often; the bacteria will only produce acid when deprived of oxygen.
Day 8: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it.
Day 9: Assuming your starter is bubbling vigorously, you're ready for your first harvest!
Remove 1/4 lb (4 oz, 1/2 c) of starter to a bowl, add 2 tbsp flour and 1 tbsp water, stir and cover with plastic wrap.
Add the usual 1 oz flour and 1 oz water (2 tbsp of each) to the jar.
Day 10: Feed starter again with 1 oz each flour and water.
To make bread: Transfer prepared starter to the bowl of a stand mixer with a dough hook, then add bread flour and water.
Mix on medium-low until elastic, about 5 minutes.
Add salt and oil and mix until combined.
Form into a ball and place into a oiled bowl.
You can let it rise 2-3 hours and bake today, refrigerate overnight and bake tomorrow (let it come up to room temperature, 2 hours or so, before proceeding).
Form into desired shape and let rise about 1 hour; slash top in desired pattern.
Bake in preheated 350F oven.
Bake about 40 minutes until golden brown and hollow-sounding when thumped in the bottom.
Cool completely before slicing.
Day 11: if you continue to bake regularly, you can feed your starter every 1-2 days with 1oz each flour and water, then harvest 4 ounces to cook with.
If you don't need to bake that often, refrigerate the starter after a last feeding.
It will keep at least a month in the fridge, but can last up to 3 months with proper care.
Bring up to room temperature, and feed as usual for 3 days before harvesting to bake.","url":"https://recipe.bluelayer.org/recipe/53872/sourdough-starter-and-sourdough-bread"},{"id":"53855","title":"Norwegian Kneip Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix all dry ingredients together.
In a bowl heat 1 1/2 c milk and 1 1/2 c water; add margarine till melted.
Heat 1/2 c milk and 1/2 c water just till slightly warm then add yeast.
Add wet ingredients to dry a little at a time; mix after each addition of wet ingredients.
Flour table; place dough on flour and then knead for at least 10 minutes.
Place dough in a large greased bowl and put in a warm place.
When double in bulk, turn out on floured table and knead 5 minutes.
Divide into 3.
Place in greased loaf pans.
Let stand in warm place till doubled.
Bake 45 minutes at 400F.","url":"https://recipe.bluelayer.org/recipe/53855/norwegian-kneip-bread"},{"id":"53853","title":"Christina's Chai Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cardamom
spices, cinnamon, ground
spices, cloves, ground
spices, pepper, black
sugars, powdered
butter, without salt
water, bottled, generic","directions":"Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour with cardamom, cinnamon, cloves, black pepper and powdered sugar.
Mix well with a whisk.
Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
Sprinkle dough with 1 tbsp ice water; toss with a fork.
Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
Chill for 1 hour or until very firm.
Preheat oven to 375F.
Unwrap dough logs and cut each log into 18 slices using a serrated knife.
Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
Bake at 375F for 10 minutes.
Cool on pans for 5 minutes.
Remove cookies from pans; cool completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/53853/christinas-chai-shortbread-cookies"},{"id":"53840","title":"Panko Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
egg substitute, powder
salt, table
spices, pepper, black","directions":"Preheat oven to 350 degrees.
Sprinkle salt and pepper on both sides of the chicken breasts.
Dip each piece of chicken first into the egg beaters then into the crumbs.
Place each piece on a greased baking sheet.
Bake in oven for 30 minutes or until chicken is done and top is a little browned.","url":"https://recipe.bluelayer.org/recipe/53840/panko-chicken"},{"id":"53828","title":"Broccoli Au Gratin","ingredients":"mushrooms, white, raw
onions, raw
butter, without salt
spices, basil, dried
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
broccoli, raw
butter, without salt
delallo, italian seasoned breadcrumbs,
spices, coriander seed","directions":"Heat 3 tbsps.
of butter in a wok.
Toss in the onions and mushrooms once its hot.
Stir-fry until the onions are well browned and the mushrooms are lightly browned.
Mix in basil and set aside.
Put the remaining butter in a microwave-safe dish for 30 seconds on HIGH power level.
Allow it to melt.
Add flour and cook for 20 seconds on HIGH power level.
Add milk and mix well.
Cook for 4 minutes, whisking every 2 minutes.
Mix in the grated cheese and keep aside.
Put the broccoli florets in a microwave-safe dish.
Cover it and cook them for 4 minutes on HIGH power level.
Now pour the cheese mixture over the cooked broccoli.
Cook for a minute.
Sprinkle the onion-mushroom mixture over it.
Keep aside.
Now, prepare the topping.
For this, melt butter in a frying pan.
Add breadcrumbs and saute until golden.
Remove from heat and mix with the chopped corriander leaves.
Spread this topping over the broccoli.
Serve hot.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/53828/broccoli-au-gratin"},{"id":"53811","title":"Amish White Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"In a large bowl, dissolve the sugar in warm water, and then stir in yeast.
Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast.
Mix in flour one cup at a time.
Knead dough on a lightly floured surface until smooth.
Place in a well oiled bowl, and turn dough to coat.
Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down.
Knead for a few minutes, and divide in half.
Shape into loaves, and place into two well oiled 9x5 inch loaf pans.
Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/53811/amish-white-bread"},{"id":"53809","title":"Skillet Herbed Cornbread Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
spices, thyme, dried
spices, rosemary, dried
butter, without salt
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 F. Reserve 1/4 cup of flour.
Combine the remaining flour with the cornmeal, baking powder, baking soda, salt, sugar, thyme, and rosemary in a large mixing bowl.
Cut the butter into the flour mixturebasically, just quickly rub the butter into the flour with your hands until the mixture is coarse and resembles cornmeal.
Stir milk and corn kernels (if youre using them) into the mixture.
Turn dough out onto a floured cutting board and knead the reserved flour (1/4 cup) into the dough until it is no longer sticky.
(You may need to use a bit more flour if the dough is especially sticky).
Pat the dough out to about 1/2 inch thickness and cut into 2-inch rounds with a biscuit cutter.
5, Lightly grease a large cast-iron skillet and arrange cut biscuits in a single layer.
Give them a little breathing room, because theyll rise quite a bit in the oven.
Depending on the size of your skillet, you may need to bake in two batches or bake some of the biscuits on a separate baking sheet.
My skillet is about 8 inches in diameter and doesnt quite fit all of the biscuits, so I bake in two batches.
Bake at 450 F for 13-16 minutes until biscuits are lightly browned.
Serve warm with butter and a bit of honey.
Theyre also great with chili or pulled pork.
I love to use them for pulled pork sliders!","url":"https://recipe.bluelayer.org/recipe/53809/skillet-herbed-cornbread-biscuits"},{"id":"53804","title":"Butter-Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, yeast, baker's, active dry
salt, table
alcoholic beverage, beer, regular, all
cheese, cheddar
butter, without salt","directions":"In a large bowl, combine flour, sugar, baking powder, brewers yeast (optional) and salt.
Make a well in the centre of the dry ingredients and pour in ale; stir just until dry ingredients are moistened.
Remove 1/3 cup of the cheese and set aside.
Stir remaining cheese into batter.
Spoon batter into greased 8 1/2 X 4 1/2-inch loaf pan.
Pour butter over top.
Bake at 350 F for 45 50 minutes or until cake tester inserted in center comes out clean.
Sprinkle reserved 1/3 cup cheese over bread and bake an additional 2 minutes or until the cheese is melted.
Remove bread from oven and let cool in pan on rack for 15 minutes.
Remove from bread pan and place bread on the rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/53804/butter-beer-bread"},{"id":"53800","title":"Dilly Cheese Wheat Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
salt, table
sugars, granulated
dill weed, fresh
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched
cheese, cheddar
cheese, parmesan, hard","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select the white bread light crust setting; press Start.
If your machine has a Fruit setting, add the Cheddar and Asiago cheeses at the signal, or about 5 minutes before the kneading cycle has finished.","url":"https://recipe.bluelayer.org/recipe/53800/dilly-cheese-wheat-bread"},{"id":"53784","title":"Chocolate-Dipped Shortbread Fingers","ingredients":"butter, without salt
sugars, granulated
sugars, brown
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Preheat oven to 325F
Using an electric mixer, beat butter, sugars and salt for about 1 minute.
Beat in vanilla.
Reduce speed and add flour in 3 additions, beating just until blended.
Stir in 3/4 cup chocolate chips.
Transfer dough to an ungreased 13-by-9-inch baking pan.
Press dough evenly on bottom of pan with your fingers.
Bake until golden brown, about 35 minutes; do not underbake.
Let cool for 5 minutes.
Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.
Let cool in pan.
Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.
Dip half of each cookie into chocolate; place on wax paper.
Let stand until chocolate is set.
(Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.
).","url":"https://recipe.bluelayer.org/recipe/53784/chocolate-dipped-shortbread-fingers"},{"id":"53773","title":"Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough.
Knead the dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.
Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.
Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.
Roll two to four of the pieces into 6-inch circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).
Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500F (Keep the unrolled pieces of dough covered.
Roll out the next batch while the first batch bakes.
).
Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up.
(If they haven't puffed up, wait a minute or so longer.
If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.
).
Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.
Remove the pitas from the oven, wrap them in a clean dish towel (this keeps them soft), and repeat with the remaining dough.
Store cooled pitas in an airtight container or plastic bag.","url":"https://recipe.bluelayer.org/recipe/53773/pita-bread"},{"id":"53759","title":"Cinnamon Pull-Apart Bread from Scratch","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
butter, without salt
sugars, brown
water, bottled, generic","directions":"Dough:.
Active yeast in the warm water with the sugar, let sit for 5 minutes.
Mix flour, salt, oil with the yeast.
Use dough hook on mixer for 5-6 minutes.
OR if by hand, flour a surface and hand and knead for 7-10 minute -- til elastic like.
Coat a large bowl in oil, place dough in and flip to coat so it doesn't dry out, cover with clean dish cloth.
Set in a warm place (60-80 degrees) to rise for 1 1/2-2 hours, or til doubled in size.
I usually turn my oven on for 2 minutes on the lowest setting then turn off and use it to raise my dough.
Sauce:.
In a small bowl, mix sugar and cinnamon, set aside.
In a small sauce pan heat butter, brown sugar and water.
Preheat Oven to 350.
Once dough is risen, punch down.
Make small balls of dough about 2-3cm in diameter.
Coat in sugar-cinnamon mixture, placing in a bundt pan, and repeat til all your dough is gone.
Pour heated mixture over dough balls, bake for 25-30 min at 350.","url":"https://recipe.bluelayer.org/recipe/53759/cinnamon-pull-apart-bread-from-scratch"},{"id":"53756","title":"Perfectly Moist Irish Wheaten Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Preheat oven to 400 degrees F (200 degrees C).
Prepare a shallow baking pan with cooking spray.
Sift together the bread flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl.
Cut the margarine into the flour mixture until pieces are nearly indistinguishable.
Make a well in the center of the mixture and pour in the oil and buttermilk.
Stir with a spatula until dry mixture is completely moistened.
Move the dough to a lightly-floured surface.
Lightly knead the dough for no more than 1 minute.
Place the dough into the prepared pan; pat down and around to form a round loaf.
Cut a cross into the top of the loaf with your finger.
Brush the top with 1 tablespoon buttermilk; sprinkle 1 teaspoon sugar over the top of the loaf.
Bake in the preheated oven for 30 minutes.
Reduce heat to 375 degrees F (190 degrees C); rotate pan and bake another 30 minutes.
Allow loaf to cool on a wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/53756/perfectly-moist-irish-wheaten-bread"},{"id":"53738","title":"Four-Herb Bread (Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
chives, raw
spices, marjoram, dried
spices, thyme, dried
spices, basil, dried
salt, table
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place all ingredients in order suggested by manufacture.
Slect basic setting.
Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).","url":"https://recipe.bluelayer.org/recipe/53738/four-herb-bread-bread-machine"},{"id":"53736","title":"Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, powdered
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"Put an ungreased baking sheet into the oven and preheat oven to 230C/450F/gas8.
Sift flour and baking powder together and add sugar.
Add butter and rub in with fingertips until mixture resembles breadcrumbs.
Add blueberries and pour in the milk.
Use a knife to mix everything together.
(Be aware that you may not need all the buttermilk so don't add all at once).
After lightly kneading (do not overknead) dough, tip onto a floured surface and pat down until approx 1inch thick.
Cut out with a scone cutter or into squares with a knife.
Brush the top with leftover buttermilk or normal milk and sprinkle with some sugar.
Lift scones onto the preheated baking sheet and bake for 12-15 minutes until scones are risen and golden.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/53736/blueberry-scones"},{"id":"53698","title":"Cornbread","ingredients":"soymilk, original and vanilla, unfortified
vinegar, distilled
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oil, olive, salad or cooking","directions":"Preheat oven to 425F.
Combine soymilk and vinegar and let stand.
Mix dry ingredients in a large bowl.
Add the soymilk mixture and the oil, and stir until just blended.
Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/53698/cornbread"},{"id":"53692","title":"Canadian Shortbread 'Eh'","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian","directions":"Preheat oven to 300 degrees F (150 degrees C).
Combine the butter, sugar, flour and maple syrup, blend until smooth.
On a lightly floured surface roll dough out 1/2 inch thick.
Cut into desired shapes and place on ungreased cookie sheets.
Bake at 300 degrees F (150 degrees C) for 20 minutes, watch carefully so as not to overcook.
Let cookies cool before eating.","url":"https://recipe.bluelayer.org/recipe/53692/canadian-shortbread-eh"},{"id":"53684","title":"Turnip Casserole","ingredients":"turnips, raw
cream, fluid, heavy whipping
soup, chicken broth or bouillon, dry
butter, without salt
salt, table
spices, pepper, black
bread crumbs, dry, grated, plain","directions":"Place turnips in a saucepan.
Cover with water and simmer gently over medium heat until tender, about 20 minutes.
Meanwhile, pour the cream and chicken broth into a small saucepan.
Bring to a boil and simmer over medium heat until it thickens slightly, about 5 minutes.
Brush a baking dish with the melted butter.
Using a slotted spoon, transfer the turnips to the dish.
Add the cream mixture.
Season with salt and pepper and top with bread crumbs.
Bake until golden brown, about 15 to 20 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/53684/turnip-casserole"},{"id":"53676","title":"Thin, Crisp Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined,.
about 10 seconds.
Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds.
With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds.
Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds.
Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes.
Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds.
Increase speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape dough onto work surface; divide into quarters.
Working with one portion of dough at a time, roll 1/8-inch thick between two large sheets of parchment paper.
Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes.
Alternatively, refrigerate dough 2 hours or overnight.
Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees.
Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface.
Peel off top parchment sheet and gently lay it back in place.
Flip dough over; peel off and discard second parchment layer.
Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside.
Repeat with remaining dough until cookie sheets are full.
Bake cookies until slightly darkened and firm in centers when pressed with finger, about 15 to 20 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time.
Do not overbake.
Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4.
Repeat with remaining dough until all dough is used.","url":"https://recipe.bluelayer.org/recipe/53676/thin-crisp-gingerbread-cookies"},{"id":"53672","title":"Spelt Bread #1 Machine Made","ingredients":"water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Original recipe called for 2 tablespoon butter or margarine instead of Wonderslim.
I use the standard bread cycle, light crust setting.
This loaf is milder than whole wheat, but has more character than white bread.
If you choose to use whole wheat flour (which I think would overwhelm the flavor of the spelt), you would need to add a little gluten to help the rise -- maybe one rounded tablespoon.","url":"https://recipe.bluelayer.org/recipe/53672/spelt-bread-1-machine-made"},{"id":"53659","title":"Beer Bread#1","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all","directions":"Place in a greased and floured loaf pan.
Bake at 350F (180C) for 1 hour.
baking powder, and 1 andamp; half tsp.","url":"https://recipe.bluelayer.org/recipe/53659/beer-bread-1"},{"id":"53631","title":"Pumpkin Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
pumpkin, raw
milk, buttermilk, fluid, cultured, lowfat
nuts, pecans","directions":"Preheat oven to 400F Line a baking sheet with parchment paper or lightly grease.
In a mixing bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, whisk together pumpkin puree and milk.
Add to the dry ingredients.
Stir until moistened, then add pecans and stir until combined.
Knead dough a few times by hand, then shape into a loaf and place on the prepared baking sheet.
Score the loaf with a sharp knife in the shape of an X.
Bake for 35-45 minutes, until the bread sounds hollow when tapped.
Transfer to a wire rack and allow to cool at least 30 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/53631/pumpkin-soda-bread"},{"id":"53613","title":"Steamed Bread with Kaya Jam","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
jams and preserves, apricot
water, bottled, generic","directions":"This is the kaya jam I used this time.
I received it as a gift from Singapore.
Sift the cake flour and baking powder together.
Pour the water into the sifted dry ingredients, mix, then add the kaya jam, and combine thoroughly.
Fill each cup with the batter (until 70-80% full) and steam in a preheated steamer for about 15 minutes.
Poke a bamboo skewer in and if it comes out clean, they're done.
The steamed buns are filled with the aroma of the coconut milk if you eat them as-is.
They're also delicious served with jam or butter.","url":"https://recipe.bluelayer.org/recipe/53613/steamed-bread-with-kaya-jam"},{"id":"53608","title":"Prune and Orange Bread","ingredients":"wheat flour, white, all-purpose, unenriched
orange juice, raw
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
nuts, pecans
butter, without salt","directions":"Combine the flour, baking soda, baking powder, and orange peel, and stir to mix well.
Add the Prune Butter and orange juice, and stir just until the dry ingredients are moistened.
Fold in the pecans if desired.
Coat an 8-x-4-inch loaf pan with non-stick cooking spray.
Spread the mixture evenly in the pan, and bake at 350F (180C) F for about 40 minutes, or just until a wooden toothpick inserted in the center of the loaf comes out clean.
Remove the bread from the oven and let sit for 10 minutes.
Invert the loaf onto a wire rack, turn right side up, and cool before slicing and serving.","url":"https://recipe.bluelayer.org/recipe/53608/prune-and-orange-bread"},{"id":"53603","title":"Pan Fried Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"In a medium bowl, stir together yeast, lukewarm water, half the flour, sugar, and salt; let stand 10 minutes so that the yeast can start to ferment.
Stir in the buttermilk and the remainder of the flour.
Place a moist cloth over the dough and let rise for 20 minutes; the dough will still be a bit sticky.
Heat a nonstick pan over medium heat.
Drop a spoonful of dough in the pan, that has been lightly greased; spread the dough out and fry for 3 minutes on each side.
Repeat with remaining dough.","url":"https://recipe.bluelayer.org/recipe/53603/pan-fried-bread"},{"id":"53600","title":"Super Moist and Scrumpdillyishious Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
delallo, italian seasoned breadcrumbs,","directions":"Brush chicken on all sides with mayonnaise.
Place bread crumbs in large plastic food bag.
Add chicken 1 piece at a time; shake to coat well.
Arrange on rack in broiler pan or on foil-lined baking sheet.
Bake in 425 degrees oven for 40 to 45 minutes or until internal juices run clear.
VARIATION: Reduce bread crumbs to 1 cup and mix in 1/4 cup grated Parmesan cheese.
Substitute boneless chicken breast for chicken pieces.","url":"https://recipe.bluelayer.org/recipe/53600/super-moist-and-scrumpdillyishious-chicken"},{"id":"53593","title":"Plain Bagels","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
water, bottled, generic
sugars, granulated","directions":"Combine the warm water and yeast in a large bowl; let stand 5 minutes or until bubbles form on the surface.
Weigh or lightly spoon all but 1/4 cup flour into dry measuring cups; level with a knife.
Add flour and salt to yeast mixture.
Stir until a soft dough forms.
Turn the dough out onto a floured surface and knead for 2-3 minutes or until smooth and elastic; add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85 degrees F), free from drafts for 30 minutes.
Turn the dough out onto a lightly floured surface and divide into 12 equal portions (I divided the dough into 2 large portions, then each of the 2 into 6 smaller ones).
Working with 1 portion at a time (cover remaining dough to prevent from drying), shape each portion into a ball.
Make a hole in the center of each ball using your index finger.
Using fingers of both hands, gently pull dough away from the center to make a 1/2-inch hole.
Place bagels on a baking sheet coated with nonstick spray.
Lightly coat bagels with cooking spray; cover with plastic wrap.
Let rise 10 minutes (bagels will rise only slightly).
Preheat oven to 450 degrees F.
To boil the bagels, combine water and sugar in a large pot or Dutch oven, and bring to a boil.
Gently lower 3 bagels into the water.
Cook for 30 seconds.
Transfer bagels to a wire rack lightly coated with cooking spray.
Repeat the procedure with the remaining bagels, working in batches of 3.
Divide the bagels between 2 baking sheets lined with parchment paper.
Bake at 450 degrees F for 7 minutes.
Rotate pans, and bake for 7 minutes or until golden brown (my bagels took a few more minutes, but it depends on your oven).
Cool on wire racks.
Enjoy!
Adapted from Cooking Light.","url":"https://recipe.bluelayer.org/recipe/53593/plain-bagels"},{"id":"53591","title":"Olive Ladder Bread (Fougasse)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
olives, ripe, canned (small-extra large)
wheat flour, white, all-purpose, unenriched","directions":"You will need a large bread bowl, four 10- by 15- inch or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush.
Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 cups of the all purpose flour.
Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour.
Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir.
Turn dough out onto a well floured working surface.
Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer.
Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap.
Let rise for 2 to 3 hours.
It will have almost doubled in volume.
Oil two 10 by 15 inch (or larger) baking sheets.
Flatten dough down gently with your hands, then turn out onto floured working surface.
Cut dough in half, return half to the bread bowl and cover.
Divide remaining half in two.
Knead each half into a ball and then flatten gently with the palm of your hand.
Let stand five minutes to rest.
Working with each piece in turn, flatten out with your palms into a rectangle or oval about 10 inches long and 5 to 6 inches wide.
It will be about 1/2 to 3/4 inch thick.
Transfer each to a lightly oiled baking sheet at least 14 inches long.
Let loaves rise for 20 to 30 minutes, covered with a damp towel or plastic wrap.
Preheat oven to 400 degrees and set rack at the center of the oven or just above.
(If your baking sheets do not fit side-by-side on one rack, place two racks in oven, one just above the center and one just below.
One bread can go on each rack; about halfway through baking (after 10 to 12 minutes), switch the two around.)
Just before placing in the oven, use a sharp knife or razor blade to make cuts through the breads: Starting two inches from the top and about an inch from the side, cut across the bread to within an inch of the other side.
Make two more cuts, parallel to the first, at about 2 inch intervals (the cuts should go all the way through the dough).
The dough will separate at each cut, so that the bread looks like a kind of fat-runged ladder; you can pull dough apart even more if you wish and if your baking sheets are long enough, by pulling gently on each end of the breads to make the slits gape more.
Brush each loaf lightly with olive oil all over, place in the oven, and bake for 20 minutes.
Breads will be golden when done.
Once first two loaves are in the oven, oil two more baking sheets, then flatten remaining dough, divide into two, and repeat steps required to form loaves.
Breads should almost have finished rising by the time the first batch comes out of the oven.","url":"https://recipe.bluelayer.org/recipe/53591/olive-ladder-bread-fougasse"},{"id":"53590","title":"B/M Mozzarella Tomato Bread Recipe","ingredients":"water, bottled, generic
sugars, granulated
salt, table
butter, without salt
cheese, mozzarella, low sodium
tomatoes, red, ripe, raw, year round average
onions, raw
spices, basil, dried
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry","directions":"I've been playing around with these ingredients and my husband thinks I should \"go public\" with this recipe!
It's for a bread machine, but you could make it by hand in the conventional way, too.
In my Zojirushi machine the crust is rather dark (but still delicious) so other machines may need a light crust setting.
Enjoy!
Place ingred.
in B/M in order given (start at bottom for)))) Welbilt/Dak) set crust to light and bake on white bread setting.
I'm munching on the \"heel\" as I type and am thinking about how good a sandwich will be in a few hrs!
Maybe next time I'll add in pepperoni and have all the sandwich ingredients in each slice.
It has a real pizza taste!
LINDA IN BIRMINGHAM 08/15 10:15 am","url":"https://recipe.bluelayer.org/recipe/53590/b-m-mozzarella-tomato-bread-recipe"},{"id":"53576","title":"Midnight Sun Bread for Bread Machines (Abm)","ingredients":"milk, buttermilk, fluid, cultured, lowfat
butter, without salt
honey
wheat flours, bread, unenriched
salt, table
orange juice, raw
spices, caraway seed
raisins, seeded
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan.
Select Light Crust setting and press Start.
After baking cycle ends, remove bread from pan, place on cake rack and allow to cool for 1 hour before slicing.","url":"https://recipe.bluelayer.org/recipe/53576/midnight-sun-bread-for-bread-machines-abm"},{"id":"53567","title":"Simple Stuffing for Turkey or Chicken","ingredients":"wheat flours, bread, unenriched
butter, without salt
salt, table
spices, pepper, black
onions, raw","directions":"Remove crusts, but bread into 1\" cubes and place in a large bowl.
Cut butter into small cubes; toss together with bread cubes.","url":"https://recipe.bluelayer.org/recipe/53567/simple-stuffing-for-turkey-or-chicken"},{"id":"53559","title":"Chocolate Chunk Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
pascha, organic bitter-sweet dark chocolate chips,
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
leavening agents, baking soda
spices, cinnamon, ground
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350F and spray a baking sheet with nonstick cooking spray.
Stir together all ingredients except buttermilk in a medium bowl.
Add buttermilk; blend with a fork until well mixed.
Place dough on floured board and knead for 2 minutes or until smooth, using additional flour as needed.
Shape dough into a 6-inch round and place on prepared baking sheet; let rest for 10 minutes.
With a sharp knife, slash a cross on the top of the loaf.
Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/53559/chocolate-chunk-soda-bread"},{"id":"53556","title":"Shrimp Sandwich Spread","ingredients":"crustaceans, shrimp, raw (not previously frozen)
cheese, parmesan, hard
cheese, parmesan, hard
onions, raw
pickle relish, sweet","directions":"Mix the ingredients in the order given.
Spread on bread or toast points open style.
Serve.","url":"https://recipe.bluelayer.org/recipe/53556/shrimp-sandwich-spread"},{"id":"53553","title":"Ice Cream Cinnamon Raisin Bread","ingredients":"ice creams, vanilla
wheat flour, white, all-purpose, unenriched
vanilla extract
spices, cinnamon, ground
raisins, seeded","directions":"Stir together all ingredients until flour is moistened.
Spoon the batter into a lightly greased and floured mini loaf pan.
Bake at 350 degrees for about 40 to 45 minutes, or until wooden pick inserted in center of bread comes out clean.
Remove from pan and cool on a wire rack for about 5 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/53553/ice-cream-cinnamon-raisin-bread"},{"id":"53551","title":"Easy Bread Machine Pizza Dough","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
vital wheat gluten
leavening agents, yeast, baker's, active dry
lard","directions":"Add the water to the bread machines pan and then pour the flour, sugar, salt, and wheat gluten (if using) over the top.
Tap the pan to settle the ingredients and make a well in the center.
Add the yeast to the well, and then put the pieces of lard into the corners of the pan.
Set your bread machine to the dough setting and let er rip!
When the dough is done, shape it into a ball and let it rest while your oven heats to 450 degrees with your pizza stone on the lowest rack.
Roll it out to your desired shape and thickness and place on a pizza peel.
Add toppings and place on the pizza stone.
Bake for 15-20 minutes until done.","url":"https://recipe.bluelayer.org/recipe/53551/easy-bread-machine-pizza-dough"},{"id":"53513","title":"Grpa Home Made Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425*F.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Cut in the butter until the mixture resembles coarse meal.
Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times.
Pat or roll dough out to 1 inch thick.
Cut biscuits with a large cutter or juice glass dipped in flour.
Repeat until all dough is used.
Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
My Note: I do not substitute shortning for the butter or margarine, better flavor.
For those who didn't get the desired results -- Try these tips: The instructions say to knead 14-15 TIMES, NOT 14-15 minutes!
The object is to handle the dough as little as possible.
1.Don't overmix the dough once you add the milk and only pat together (no real \"kneading\" or they will be tough).
2.only add the amount of milk you need, some days i have to use it all and then others I have a little left in the cup.
3. make sure the butter is cold 4.can brush with melted butter before and/or after baking for added softness and flavor and 5. can place closer together if yours still aren't soft.
If you're new to biscuits, remember - any time you make biscuits (or scones or anything else that uses baking powder or soda to rise) you want to gently mix the dough JUST until the ingredients are all mixed-- don't maul it or knead it.
The more you handle your dough the more the gluten develops and the tougher your biscuits (or pie crust, etc.)
will be.
The only drawback was that they were bland and definitely had a slight baking powder taste.
I made them a second time and substituted cultured buttermilk powder (4 TBS Saco brand) + 1 Celsius water in place of the milk; dropped the baking powder back to 2 tsp; and added 1/2 tsp baking soda.
Oh my goodness -- perfection -- so flavorful and soft and fluffy!
Absolutely the best I've ever made or eaten - Hope these tip's help and thank you so much doing.
I do know that the barometer affects how your biscuits turn out, (works the same with anything with yeast, such as bread) so, if it's raining or very humid, they won't rise as well.
If it's hot and dry, they should rise beautifully.
So I kind of go by that when I am adding the liquid and flour (amounts).
After you've made enough biscuits, you can tell how their going to turn out by how the (uncooked) dough looks and feels.
I was thinking about the post that said they turned out dry on the outside and moist inside, if they seem very hard, then I would think possibly, they were cooked at too high a temperature and/or were left in too long.
Because my oven is very hot, I always turn it down by 25 degrees, and never assume that the time stated is going to be \"perfect\" for my oven, so I checked these after 10 minutes, and then watched them 2 to 3 minutes after.
Anyway, you should enjoy these.","url":"https://recipe.bluelayer.org/recipe/53513/grpa-home-made-biscuits"},{"id":"53504","title":"Best Corn Bread In The South Recipe","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
salad dressing, mayonnaise, regular","directions":"Mix all ingredients.
Bake in 8-inch cast iron skillet which has been well greased.
Bake at 450 degrees for 25 min or possibly till golden.","url":"https://recipe.bluelayer.org/recipe/53504/best-corn-bread-in-the-south-recipe"},{"id":"53483","title":"Homemade Steamed Sweet Buns","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,","directions":"For the buns: Sift the flour.
In a mixing bowl combine the flour, sugar, yeast and salt.
Mix well about 1 minute.
Pour in olive oil and water.
Mix well.
Now clean your dry working surface and knead by hand about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes.
After that, punch the dough down and make 15 round lemon-sized balls.
Now take each ball and roll out with a rolling pin until you get a disk (3-inch diameter and 1/4-inch thick).
To make the coconut filling, in a thick-bottomed pan, put coconut pani, cinnamon and sugar and bring to a boil (you need it to be around 100 degrees C degrees so use a thermometer).
Then add the pani mixture to the desiccated coconut and mix well.
Let cool.
Now place about 1 tablespoon of sweet coconut mixture in the middle of each disk.
Next shape the dough into a ball shape.
Set aside about five minutes.
Using sharp scissors, snip the round edges of the dough off to form petals to shape it like a flower (see photo).
Now put the flower on top of oiled parchment paper or baking paper.
Place flower buns in a steamer and steam over a pan of boiling water for about 10 minutes.
When the flower buns are cooked, remove from the steamer and place on a dish.
After that, you can decorate the flower buns.
Just place chocolate candy in the center of flower buns.
Ive done this in the photo above.
Serve warm.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/53483/homemade-steamed-sweet-buns"},{"id":"53476","title":"Homemade Seitan","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"In a large bowl, combine the flours and mix to blend them thoroughly.
Add the water to the flour 1-2 cups at a time, mixing well with a wooden spoon after each addition.
When all the water has been added, mix the dough with one hand while holding the bowl steady with the other.
(Doing this in the sink will make it easier to add more water as needed to prevent the dough from sticking to your mixing hand.)
Knead the dough 50-60 times.
If the dough is too stiff, add up to 1/2 cup more water while kneading.
Cover the bowl with a damp cloth and let the dough rest 20-30 minutes, allowing the gluten to develop further.
(Do not rush this stage.
If the gluten does not develop well, much of it will be washed away during the rinsing stage.)
With wet hands, knead the dough 10-20 times.
The dough, while still fairly soft, should be much more dense and elastic than it had been.
Place the bowl of dough in the sink.
Add lukewarm water in a gentle stream.
As the bowl fills with water, carefully lift one section of the dough at a time and squeeze it slowly but firmly with both hands.
This manipulation will cause the starch and bran to separate from the gluten.
Repeat this squeezing motion about 15 times under the stream of water.
Turn off the water and continue to knead the dough.
The water will become very thick and cloudy as the starch is released from the dough.
Pour off this starch-bran mixture into a container and add fresh cold water to the bowl.
Continue this process, alternating between warm-and cold-water rinses, kneading to extract the cream-colored starch.
Reserve the starch water from the first few rinses and use it as an ingredient in bread recipes or as a thickener for sauces and stews.
After two complete cycles of kneading the dough and pouring off the starchy water, the dough can be handled more vigorously.
Continue kneading and rinsing.
You will recognize the emerging gluten by its stringy, elastic quality.
Increase the strength of the water stream and the vigor of your squeezing until you are stretching and pulling the gluten in all possible directions.
Alternate the water temperature; warm water makes the gluten soft, while cold water makes it firm.
The gluten will develop into a cohesive mass more quickly as more clear water is worked through the dough, so either knead the dough in a colander under clear, running water or change the water in the bowl often.
After about six rinses, the dough will become rubbery gluten.
Remaining specks of bran or starch can be rinsed away under the tap by pulling the gluten apart and exposing the inside.
Check your progress by squeezing the gluten away from the running water.
Any water coming from the gluten should be clear.
When it is well washed, the gluten will be shiny and have a firm, elastic consistency.
It there is too much bran or starch remaining in the gluten, when cooked, its texture will not be smooth.
At this point, the gluten can be cooked, refrigerated, or frozen.","url":"https://recipe.bluelayer.org/recipe/53476/homemade-seitan"},{"id":"53472","title":"Rye W/Dried Cranberries and Toasted Pecans (A-B-M Dough Cycle)","ingredients":"water, bottled, generic
lemon juice, raw
oil, olive, salad or cooking
honey
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
vital wheat gluten
sugars, brown
nuts, pecans
cranberries, dried, sweetened
spices, cinnamon, ground
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched","directions":"Put the first five (5) ingredients into bread machine pan.
Mix the next nine (9) ingredients together in a large bowl.
NOTE: I rough grind the pecans and cranberries in a mini-chopper because my bread machine does not have an \"add beep\" ~.
Spoon combined dry ingredients, onto top of water, into bread machine pan.
Place bread machine yeast on top of dry ingredients, in one corner of bread machine .
Place salt in opposite corner of bread machine, on top of dry ingredients.
Select DOUGH CYCLE if baking in your oven ~ or select whole wheat cycle and light crust, if baking in the machine.
NOTE: THIS IS A MADE-UP RECIPE, AND I HAVE NOT BAKED THIS RECIPE IN THE MACHINE!
For best results, bake in your oven!
Check dough after machine has mixed for about 8-10 minutes to see if the dough looks too wet or too dry ~ add water or flour by teaspoons until the dough is the right consistency.
NOTE: rye dough needs to be wetter than other doughs!
For baking in the oven: Dump out dough onto a mat/surface sprayed with cooking spray.
Flatten the dough into about a 16\" x 12\" rectangle ~ fold dough to fit pan length, pinching seams together, and roll tightly into loaf shape ~ spray Pyrex with cooking spray ~ fit dough into pan and slash dough 3-4 times.
Cover dough with plastic wrap and let shaped dough rise again till about 1 1/2\" above top of pan ~ May take an hour or more to rise ~ PLEASE ALLOW ADEQUATE TIME TO RISE PROPERLY OR YOUR BREAD WILL BE DENSE!
Preheat oven to 350F for Pyrex ~ 375F for metal.
Bake for 20 minutes ~ tent loaf with foil and bake an additional 20-25 minutes.
For a soft crust, brush hot loaf surface all over with 2 tablespoons melted butter.","url":"https://recipe.bluelayer.org/recipe/53472/rye-w-dried-cranberries-and-toasted-pecans-a-b-m-dough-cycle"},{"id":"53450","title":"Cajun Pecan Catfish","ingredients":"fish, catfish, channel, wild, raw
oil, olive, salad or cooking
a cajun life, all purpose cajun seasoning,
lemon juice, raw
spices, thyme, dried
nuts, pecans
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
parsley, fresh","directions":"Pre-heat oven to 425 degrees and spray baking pan.
In small bowl combine the oil, lemon juice, cajun seasoning and thyme.
Brush the fish with the seasoned oil.
Add the remaining ingredients to the remaining oil and spead evenly on fish fillets.
Bake for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/53450/cajun-pecan-catfish"},{"id":"53442","title":"Savory Spiced Shortbread Bites","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, paprika
salt, table
spices, pepper, red or cayenne
spices, curry powder
spices, cumin seed
water, bottled, generic","directions":"Beat butter with sugar until fluffy.
Blend all seasonings well with flour, and add all to the butter mixture.
Mix with until just combined.
On a lightly floured surface, knead about 8 times with hands, until dough comes together.
Add ice water as needed if dough is too crumbly.
Divide dough into 4 equal pieces.
On a sheet of wax paper, roll each piece of dough into a 3/4\"-thick log.
Sprinkle lightly with a dusting of cayenne, or a mix of all the above spices if you like.
Wrap each log in wax paper and freeze for about 20 minutes, until fairly firm.
Slice about 1/2\" thick and bake for 15 minutes at 350.
(The logs can be frozen a week or more ahead of time, but you will want to let them soften a bit before slicing, to prevent crumbling.
).","url":"https://recipe.bluelayer.org/recipe/53442/savory-spiced-shortbread-bites"},{"id":"53432","title":"Pork Medallions With Mustard","ingredients":"bread crumbs, dry, grated, plain
spices, thyme, dried
spices, garlic powder
spices, onion powder
pork, fresh, loin, tenderloin, separable lean only, raw
mustard, prepared, yellow
butter, without salt","directions":"Mix crumbs thyme, garlic salt and onion powder.
Cut tenderloin crosswise in 12 pieces; pound each piece to 1/4 inch thickness.
Mix mustard and butter; brush on each side of pork.
Coat with crumb mixture.
Put in greased shallow baking pan.
Bake, uncovered, at 425* for 10 minutes.
Turn and bake 5 minutes more.","url":"https://recipe.bluelayer.org/recipe/53432/pork-medallions-with-mustard"},{"id":"53417","title":"No Knead Italian Rustic Bread - Recipe Has been Corrected!","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"I like to prepare this with my Kitchenaid dough hook.
Place flour, salt, sugar and yeast in the mixer bowl.
Add the water.
Using the dough hook and the \"stir\" setting on the mixer allow the dry and wet ingredients to come together (this should take a minute) until all the flour is incorporated.
You can do this with a wooden spoon or spatula just as effectively.
Cover the bowl with a towel and rest in a warm place for 12 to 18 hours.
It will double in size, bubble and long gluten strands will form.
Lightly flour your hands and the work surface then remove the dough from the bowl.
Quickly form it into a ball.
Thoroughly flour a cotton towel and rest the dough on it.
Cover it with another floured cotton towel.
You may also rest the dough on a non-stick Silpat mat and cover it with just one towel.
Rest the dough a second time.
In 2 to 3 hours it will rise again and double in size once more.
A half an hour or so before the dough is ready preheat your oven to 450 degrees.
You may use cast-iron, steel, enamel or ceramic.
When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot.
Shake the pot a bit to settle it then place the lid on the pot and start baking.
Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.","url":"https://recipe.bluelayer.org/recipe/53417/no-knead-italian-rustic-bread-recipe-has-been-corrected"},{"id":"53413","title":"Fluffy Rice Flour Milky Hearth Bread","ingredients":"wheat flours, bread, unenriched
rice flour, white, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the ingredients into the bread maker and let it knead for about 20 minutes.
Remove from the bread maker before it rises.
Shape it into a ball, cover it with a damp towel, and let it sit for 15 minutes.
Roll the dough out into an ellipse.
Fold the left and right sides toward the center, then fold in half and tightly seal the seams.
Let it sit at 40C for 30 minutes until doubled in size.
Score the tops with 5 slices.
First slice 1 notch in the center, and then 2 on either side.
Just slice and leave them be!
Bake for 20-30 minutes at 190C.
Adjust the time based on your oven.
This large milky hearth bread will fill up an entire baking tray.
You could also divide the dough in half and make two small loaves.
If you have the time, try letting it rise the first time (until double in size!)
( )b It will become even chewier.
With the first rising it becomes fluffy and chewy.
Without the first rising, it turns out a bit lighter.
Try both types and enjoy the two different textures.","url":"https://recipe.bluelayer.org/recipe/53413/fluffy-rice-flour-milky-hearth-bread"},{"id":"53396","title":"Hot Italian Tomato and Cream Cheese Dip","ingredients":"spices, basil, dried
cheese, parmesan, hard","directions":"Heat stewed tomatoes till a bit bubbly and add the cream cheese.
Stir until well blended.
Remove from heat and serve in a nice serving bowl with tortilla chips or chunks of Italian bread.
I sometimes will cut out the center of a round bread, line the inside with foil and pour in the dip.
Cut up the center portion of the bread and use it to dip into the dip.
Caution: if you do the bread bowl idea -- make sure you line it well so the liquid doesn't have a chance to soak into the outside rim of the bowl -- I have done that by accident and it is not a pretty sight!","url":"https://recipe.bluelayer.org/recipe/53396/hot-italian-tomato-and-cream-cheese-dip"},{"id":"53379","title":"Kossman Starter for Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
potatoes, raw, skin
sugars, granulated
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched","directions":"stir yeast into lukewarm water
add reat of ingredients mix
in morning stir up and use 2 cups starter.
leave one cup in jar
to that one cup add 2 cups potato water
and 1 cup mashed potatoes
and 1 tablespoon sugar.
6 tablesppons flour
save for next baking day.","url":"https://recipe.bluelayer.org/recipe/53379/kossman-starter-for-bread"},{"id":"53375","title":"Chive and Garlic Croutons","ingredients":"spices, garlic powder
chives, raw
parsley, fresh
salt, table
oil, olive, salad or cooking
butter, without salt
wheat flours, bread, unenriched","directions":"Saute the first 4 ingredients in oil and butter in a large skillet for 1 minute.
Add the bread cubes, and toss gently until the liquid is absorbed.
Spread the bread cubes in a single layer on a baking sheet.
Bake at 350 degrees for 15 minutes or until crisp and golden, stirring occasionally.
Store the croutons in an airtight container once they are completely cooled.
Serve over tossed green salads.
(Or, if you are like me, sneak guiltily into the kitchen and have some for a midnight snack!
).","url":"https://recipe.bluelayer.org/recipe/53375/chive-and-garlic-croutons"},{"id":"53360","title":"Southern Buttermilk Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
oil, canola
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
leavening agents, baking soda
egg substitute, powder","directions":"Heat oven to 450 degrees.
Grease a 10-inch cast iron skillet.
Mix all ingredients.
Beat vigorously 30 seconds.
Pour batter into pan.
Bake about 20 minutes, until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/53360/southern-buttermilk-cornbread"},{"id":"53359","title":"Gruel Bread","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Add salt and oil to gruel.
Add flour to gruel, first by stirring, then with hands, until a dough of kneadable consistency is formed.
Leave slightly moist, as more flour is added while dough is kneaded on floured board until smooth (about 300 times).
Make into loaf, Place in a oiled bread pan.
Brush top with water.
Make a 1/2 inch deep cut down the center of the loaf.
Cover with damp towel and set in warm place overnight.
Bake at 375F (190C) F for 75 to 90 minutes, until sides and bottom are dark brown.","url":"https://recipe.bluelayer.org/recipe/53359/gruel-bread"},{"id":"53341","title":"Irish Soda Bread and Whiskey Butter","ingredients":"raisins, seeded
alcoholic beverage, distilled, whiskey, 86 proof
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
orange juice, raw
spices, caraway seed
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
butter, without salt","directions":"Place raisins in a small bowl; pour in whiskey and allow to soak overnight.
The next day, drain raisins and reserve the leftover whiskey.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 2-quart casserole dish.
Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl.
Stir drained raisins, orange peel, and caraway seeds into dry ingredients.
Beat in buttermilk and 1/4 cup melted butter to make a thick batter.
Transfer batter to prepared casserole dish.
Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste.
Serve with soda bread.","url":"https://recipe.bluelayer.org/recipe/53341/irish-soda-bread-and-whiskey-butter"},{"id":"53338","title":"Naan Bread","ingredients":"leavening agents, yeast, baker's, active dry
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
onions, raw","directions":"Make and divide the dough into four equal parts.
Roll each part into a teardrop shape at least 1/4 inch thick.
Preheat the grill to three-quarters heat, cover the rack pan with foil, and set it in the midway position.
Put the naan on the foil and grill it.
Watch it cook (it can easily burn).
As soon as the first side develops brown patches, remove it from the grill.
Turn it over and brush the uncooked side with a little melted ghee or butter.
Return it to the grill and cook it until it is sizzling.
Remove.
Repeat stages 5 to 8 with the other three naan.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/53338/naan-bread"},{"id":"53327","title":"Mamas Homemade Buttermilk Biscuits","ingredients":"milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
bacon, meatless","directions":"Preheat oven to 425 degrees.
Grease a cookie sheet or 9x13 baking pan with 2 tablespoons bacon grease or oil; set aside.
In a large bowl, combine buttermilk, baking soda and about 3 cups of flour.
Stir until combined and mixture is stiff enough to knead on a board, adding additional flour to reach kneading consistency.
Generously flour a bread board or counter top; scrape dough out onto floured board and knead 8-10 times, turning dough on the last kneading, smoothing and patting it out with your hand until its about 1 inch thick, no thicker.
Note: dont overwork the dough.
Better to under-knead than to over-work.
The less you work the dough, the more tender the biscuits will be and the higher they will rise.
Using a biscuit cutter or a tomato sauce can with both ends cut out, cut biscuits and place into greased baking pan with sides touching.
Knead trimmings and pat out dough, cutting more biscuits.
As before, handle the dough as little as possible.
After all biscuits are in the pan, grease the tops of the biscuits with bacon grease or oil and place in the hot oven.
Watch carefully, as different ovens get hotter, bake differently, etc.
Bake for 15-20 minutes, watching carefully.
When biscuits are golden brown on top, check for done-ness by lifting the corner of one of the middle biscuits.
If the top lifts and the inside is fluffy but not sticky, biscuits are done.
Remove from the oven and dump biscuits onto a wire rack, cloth-lined bread basket or onto a clean kitchen towel to cool a bit, then serve hot.
This recipe yields about 2 dozen biscuits according to the size and thickness of your biscuits.
Enjoy!
This is the same recipe for biscuits that my Mama made every day when I was growing up and until she died in April 2005 at the age of 76.
Mama never had a recipe and I learned to make these biscuits by watching her, not from a recipe.","url":"https://recipe.bluelayer.org/recipe/53327/mamas-homemade-buttermilk-biscuits"},{"id":"53322","title":"Pullman Loaf (pain De Mie)","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt","directions":"Weigh out flour and remove about a cup from the flour.
Mix the milk with the hot water (should be around 95F) then mix in the dry yeast and sugar into the milk and add to the flour.
Mix everything with a wooden spoon for 5 minutes.
Add softened butter in chunks and beat this into the mix (yes this is extremely hard work but you'll love the bread!)
then add the reserved flour and salt and mix together.
Try to beat/mix this extremely soft dough for 2-3 minutes until very elastic.
Heavily butter another bowl and scoop the soft dough into the bowl and cover in plastic wrap.
Place in oven at 45C(85F) for 2 hours to rise.
Heavily butter an 8inch by 4 inch loaf pan and the bottom of a heavy baking sheet.
When batter/dough has risen, smush down and fold with a spoon gently then scrap into an 8inchx4inch loaf pan.
Cover with plastic wrap or dry kitchen tea towel and let rise until it's just below the top of the pan NOT ABOVE THE LOAF PAN EDGE!
Place buttered-bottom baking sheet on top of loaf pan and place brick/rock/heavy weight on top.
Place carefully into 425F/210C oven for 20 minutes then remove weight and continue baking for 20 minutes longer or until the bread sounds hollow when thumped on the base (remove from oven, invert from pan, and thump).
When done, remove from pan and let cool on rack.","url":"https://recipe.bluelayer.org/recipe/53322/pullman-loaf-pain-de-mie"},{"id":"53319","title":"Whole Wheat Molasses Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic
honey
molasses
butter, without salt","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a baking sheet.
Whisk the whole wheat flour, all-purpose flour, baking powder, and salt together in a bowl.
Mix vegetable oil, boiling water, honey, and molasses into the flour mixture, and stir until thoroughly combined.
Turn the dough out onto a well-floured work surface, and knead a few times to be sure the dough is completely mixed.
Divide the dough into quarters, and roll each quarter into a ball.
Press each dough ball into a circle about 1/4-inch thick, and place on prepared baking sheet.
If desired, use a kitchen knife to lightly score the breads with 2 criss-cross lines to break the breads apart later.
Bake in the preheated oven until browned, about 15 minutes.
If desired, brush the breads with melted butter after removing from oven.","url":"https://recipe.bluelayer.org/recipe/53319/whole-wheat-molasses-flat-bread"},{"id":"53303","title":"Light Spelt Herb Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sweetener, syrup, agave
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry
spices, caraway seed
dill weed, fresh
spices, thyme, dried","directions":"Add the ingredients into the bread machine in the order given.
Set for 2 pound loaf; wholewheat bread and a light crust.
Remember to add your seeds and herbs after the machine beeps 3 times.
This is the proper time to make additions.
When the bread is finished, put on your oven mitts and remove it from the machine.
Gently shake the bread out onto a wire rack and cool before slicing.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/53303/light-spelt-herb-bread-bread-machine"},{"id":"53296","title":"Fast Flour Tortillas or Chapattis","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"The dough keeps for about 3 days in the fridge in a Ziploc bag and rolls out just fine straight from the fridge, but you can bring it to room temperature if you like or if your dough feels too stiff.
For the dough:
Whisk the flour, baking soda and salt together in a large bowl; make a well in the center and pour in the water and oil.
Stir with a fork or wooden spoon until a rough ball forms, then knead gently for a minute with your hands right in the bowl.
Cover the bowl and let the dough rest for about 15 minutes to an hour.
For tortillas:
Divide into 8 to 14 balls, depending on how thick and or big you want your tortillas.
For a very thin 10-inch tortilla, you need about a 1 1/4 inch in diameter ball of dough.
Heat a heavy-bottomed frying pan or griddle on high heat for about 1 to 5 minutes (depending on how thick your pan is), until a little splash of water evaporates upon contact.
I find that a cast iron pan works best, but a cheap old nonstick fry pan works good, too.
You just need to be very careful not to get it too hot.
On a well-floured surface, roll out the ball of dough until very thin.
The dough should be really elastic.
I like to roll it to about 3/4 the size I want and then stretch it the rest of the way in my hands to get a better feel for the thinness I want.
Place the tortilla in the preheated pan and cook for about 1 minute per side, or until bubbled with dark brown spots.
You can gently press the tortillas with a flipper to brown it more evenly.
Use immediately or stack covered with foil or a kitchen towel until ready to serve.
For chapattis (you will need a gas or propane stovetop for the charring, or a gas or charcoal grill):
Divide dough into 6 or 7 pieces, shape into balls and one at a time roll to about an 1/8-inch thickness for a fairly thick chapatti.
Heat a heavy-bottomed frying pan or griddle on high heat for a couple minutes, and turn on another burner to medium.
Quickly cook the chapatti on both sides until just cooked but not yet browned.
Flip it onto the open burner with kitchen tongs, cook on both sides for a few seconds until covered with black and brown spots and very puffed, then serve immediately.
You can also cook them on the grill by throwing them on the cool side for a couple minutes per side and then quickly charring them on the hot side.","url":"https://recipe.bluelayer.org/recipe/53296/fast-flour-tortillas-or-chapattis"},{"id":"53288","title":"Easy Homemade Bread Pain De Campagne","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients into a heatproof bowl.
Microwave for 40 seconds at 500W until warm to the touch and whip.
Add the yeast and soak well.
Sprinkle water evenly over the powdered ingredients.
Using a spatula, mix in cutting motion.
The dough will come together fairly easily.
Form it into a ball.
Cover with plastic wrap and microwave for 30 seconds at 200W, or you can use the \"low temperature\" or \"defrost\" setting.
Let it rest for 15 minutes in a warm room.
After the dough doubles in size, roll it out, then press it down lightly to remove any air bubbles (dust if it's too sticky).
Fold into thirds vertically, and then fold it into thirds horizontally.
Bring the four corners to the center.
Do the same for the other side.
Pinch to close the edges.
Dust the pan with flour using a tea strainer.
Shape the dough and place in the pan with the closed ends facing up (I used a small strainer).
Microwave for 30 seconds at 200W.
Cover with a damp cloth and let rise using the bread-rising setting of your oven (or cover with plastic wrap to sit in a warm place that's about 35C).
Let it rest for about 15 minutes.
Preheat oven to 250C.
Grease your knife and make a deep slit.
This helps the bread to rise.
Spray water 10 times.
Steam-bake for 10 minutes at 250C, then 10 to 15 minutes at 200C.
Let cool and then it's done.
Here's a photo of the cross-section.
So moist and chewy when it's freshly baked.","url":"https://recipe.bluelayer.org/recipe/53288/easy-homemade-bread-pain-de-campagne"},{"id":"53281","title":"Sun-Dried Tomato-Herb Bread","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
tomatoes, sun-dried
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
salt, table","directions":"In a large bowl, combine the water, honey and yeast.
Let stand in a warm place until the mixture foams, about 10 minutes.
Stir in 2 cups of the flour, mixing well with a wooden spoon.
Let the batter rise in a warm place for 30 minutes.
Stir in the tomatoes, oil, tomato paste, salt substitutite and enough flour to form a kneadable dough.
On a lightly floured surface, knead for 5-8 minutes until the dough is elastic and less sticky.
Place in a lightly oiled bowl.
Cover.
Let rise in a warm place for 1 hour.
Punch down and let rise again for 30 minutes.
Lightly oil 2 9X5 loaf pans.
Divide the dough in half, form each half into a loaf and place in the pans.
Let rise for 20 minutes Preheat the oven at 375 degrees F.
Bake the loaves for 40 minutes, or until lightly browned.
Turn out onto wire racks and let cool before slicing.","url":"https://recipe.bluelayer.org/recipe/53281/sun-dried-tomato-herb-bread"},{"id":"53224","title":"Basic Shortbread With Mrs. Kostyra Recipe","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Heat oven to 275 degrees.
Butter a 9- by 13- by 1-inch baking pan, and line bottom with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed till light and fluffy, about 2 min.
Add in salt and vanilla, and beat to combine.
Add in flour, 1 c. at a time, beating on low speed till just combined.
Press dough into prepared pan, leveling and smoothing the top.
Using a dough scraper or possibly the back of a knife, cut dough lengthwise into nine strips slightly less than 1-inch wide.
Cut the strips crosswise into thirty-six 3-inch bars.
Using the tines of a fork or possibly a wooden skewer, create a decorative pattern on the surface.
Bake shortbread till proportionately pale golden brown, but not browned, 70 to 85 min.
Transfer pan to a wire rack to cold.
Invert pan, and remove parchment.
Turn shortbread over, and carefully break, or possibly cut with a serrated knife, into bars.
Store in an airtight container up to 1 month.
This recipe yields 36 bars.
Yield: 3 dozen","url":"https://recipe.bluelayer.org/recipe/53224/basic-shortbread-with-mrs-kostyra-recipe"},{"id":"53223","title":"Healthy Whole Wheat Flour & Oatmeal Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oats
salt, table
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Weight out all of the ingredients.
Place the yeast into the bread maker's yeast dispenser and place the rest of the ingredients into the bread case.
Let the bread maker work it's magic until the first rising is complete.
After the first rising, lightly release the air and form into two balls.
With the seam facing down, cover with plastic and a damp towel and let rest for 20 minutes.
After letting the dough rest, release the air again and roll it out into a rectangle.
Fold the top and bottom sides towards the center and then roll it up from the side.
Tightly close the seam and place in the bread pan.
Let the dough rise a second time.
Use the oven's bread proofing function at 40C for 60~65 minutes.
It will rise this much.
Bake for 23-24 minutes in an oven preheated to 190C and it's done.","url":"https://recipe.bluelayer.org/recipe/53223/healthy-whole-wheat-flour-oatmeal-bread"},{"id":"53219","title":"Grandmother Bread (Crusty) in a Crock Pot","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, combine water, yeast, sugar, and salt.
Let sit five to ten minutes.
Stir in the first cup and a half of flour with a heavy spoon.
Add the rest of the flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily.
Next, add a little more flour and begin kneading.
Keep adding flour and kneading until the dough is smooth and elastic ( It doesn't need a lot more flour, just enough so that it's not sticking to the pastry board).
Let dough rise in a greased bowl covered with a damp, clean kitchen towel until doubled.
(Usually, about thirty minutes to an hour.
).
Uncover bowl, sprinkle in a little more flour and knead again.
With floured hands, shape dough into a ball and place in a greased 3 1/2-quart crock pot.
Turn the crock pot on High.
(The bread will rise as the crock pot heats up.
).
Keep the lid just barely off the pot to keep steam from building up and making your crusty soggy.
(Try using a toothpick to keep the lid open just a bit).
Cook it for one hour on the first side.
Dump the bread out onto a wire rack.
Turn over and put it back in the crock pot and cook for another hour, covered with the lid just barely off.
Turn out onto wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/53219/grandmother-bread-crusty-in-a-crock-pot"},{"id":"53218","title":"Authentic Italian Bread","ingredients":"leavening agents, yeast, baker's, active dry
beverages, ovaltine, classic malt powder
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"This takes 2 days but is worth the wait.
Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes.
Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth.
Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight.
Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 tablespoon salt Cornmeal Mix the starter and the water in a mixer until the starter is well broken up.
Add the flour and salt and mix for 2 to 3 minutes at low speed.
The dough will be smooth but won't pull away from the side of the bowl.
Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, until the dough is elastic but slightly sticky, 3 to 4 minutes.
Finish kneading by hand on a floured work surface.
First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours.
The dough is ready when it is very bubbled and blistered.
Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves.
Place on an oiled cookie sheet sprinkled with cornmeal.
Cover and let rise until doubled, about 1 hour.
Baking Preheat oven to 400F (200C).
Bake about 1 hour and cool on racks.
To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/53218/authentic-italian-bread"},{"id":"53214","title":"Cherry and Almond Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract
cherries, sweet, raw
nuts, almonds
sugars, granulated","directions":"Preheat the oven to 350 degrees F and spray two 8-inch cake pans with non-stick cooking spray.
In a bowl, mix together the flour and salt.
Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and 1 1/4 cups sugar on medium-high speed until light and fluffy.
This will take about 3 minutes.
On low-speed, add in the flour mixture and mix until just incorporated.
Add in the vanilla, cherries and almonds and mix until the dough forms large clumps and pulls away from the sides of the bowl.
Pour the dough onto a cutting board and divide it into two equal parts.
Press each piece of dough into a prepared cake pan and prick the surface all over with a fork.
Bake for about 20-25 minutes until lightly golden.
Remove from the oven and immediately sprinkle each shortbread with 1 tablespoon of sugar.
Let the shortbread cool in the pan for 30 minutes.
Take a knife and run it around the edges of the cake pan to loosen the shortbread.
Turn over the pan onto a cutting board and cut the shortbread into pieces.","url":"https://recipe.bluelayer.org/recipe/53214/cherry-and-almond-shortbread"},{"id":"53207","title":"Easy Pizza Dough in 5 Minutes","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine all the ingredients except the olive oil.
Once it comes together, add the olive oil and knead it.
Microwave on low for 30 seconds.
Roll it out with a rolling pin into your preferred pizza shape.
Cover it with a tightly wrung damp cloth and let it rise while preparing the toppings.","url":"https://recipe.bluelayer.org/recipe/53207/easy-pizza-dough-in-5-minutes"},{"id":"53203","title":"Oatmeal Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
cranberries, dried, sweetened","directions":"Preheat oven to 325*.
Using a mixer, cream the butter and sugar until light and fluffy.
Using a wooden spoon, slowly stir in the flour, mxing well.
Stir in the oats and cranberries.
Press evenly into a lightly greased 9\" glass pie plate.
Prick the surface with the tines of a fork.
Bake in middle of the oven for 20 minutes, or until golden.
Cool 3 minutes, then score into 12 wedges.
Cool completely and enjoy.","url":"https://recipe.bluelayer.org/recipe/53203/oatmeal-shortbread"},{"id":"53202","title":"Portuguese Fried Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Whisk together flour, baking powder, salt, and sugar.
Add milk, and mix well.
Divide dough into balls.
Pat out on a flat, floured surface to 1/2 inch thick.
Fry in 1/2 inch hot oil, browning both sides.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/53202/portuguese-fried-bread"},{"id":"53199","title":"Sour Cream Rye Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, caraway seed
vital wheat gluten
salt, table
cream, sour, cultured
water, bottled, generic","directions":"Add in ingredients to bread pan in order recommended by manufacturer.
Recipe recommends using whole wheat setting or possibly use the sweet bread setting.","url":"https://recipe.bluelayer.org/recipe/53199/sour-cream-rye-bread-recipe"},{"id":"53197","title":"Biscuit Heaven","ingredients":"wheat flours, bread, unenriched
cornstarch
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cream, fluid, heavy whipping
butter, without salt","directions":"Whisk together the flour, cornstarch, salt, baking powder and sugar.
Stir in heavy cream until a dough forms.
Do not overwork.
Turn the dough out onto a lightly floured work surface and gently pat it into an 8 circle about 3/4 thick.
Use a sharp 2 1/4 biscuit cutter to cut rounds.
Place them on a lightly greased (or parchment-lined) baking sheet.
Brush the biscuits with melted butter if desired.
Place the pan of biscuits in the freezer for 30 minutes.
Preheat the oven to 425 degrees F while the biscuits are chillin.
Bake for 20 minutes until theyre golden brown.
Remove from the oven and serve immediately (uhhh, not a problem).
(Adapted from a recipe on the King Arthur Flour website.)","url":"https://recipe.bluelayer.org/recipe/53197/biscuit-heaven"},{"id":"53175","title":"Salad with Blueberries, Almonds and Goat Cheese","ingredients":"nuts, almonds
spinach, raw
blueberries, raw
cheese, goat, soft type
oil, olive, salad or cooking","directions":"Start by roasting the almonds in a dry skillet over medium-low to medium heat until they start to smell nutty.
Remove from heat.
Chop them once they are cool enough to handle.
Build up your salad by tossing together the spinach, chopped almonds, blueberries and goat cheese then drizzle with vanilla oil just before serving.
Enjoy with a nice piece of home baked bread.
Life is sweet!","url":"https://recipe.bluelayer.org/recipe/53175/salad-with-blueberries-almonds-and-goat-cheese"},{"id":"53171","title":"Oatmeal Banana Cinnamon Bread","ingredients":"water, bottled, generic
bananas, raw
oil, olive, salad or cooking
butter, without salt
vanilla extract
orange juice, raw
oats
salt, table
sugars, granulated
orange juice, raw
spices, cinnamon, ground
spices, nutmeg, ground
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select light setting; press Start.","url":"https://recipe.bluelayer.org/recipe/53171/oatmeal-banana-cinnamon-bread"},{"id":"53165","title":"Traditional Bread (Abm)","ingredients":"water, bottled, generic
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
salt, table
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order that your bread machine instructs.
Choose light or medium crust and basic setting.
At the end of the 3-hour cycle when the bread is finished baking, remove and let cool for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/53165/traditional-bread-abm"},{"id":"53164","title":"Hands off French Bread","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Use the french bread or basic bread setting on your machine.
Wrap in a paper bag to store.","url":"https://recipe.bluelayer.org/recipe/53164/hands-off-french-bread"},{"id":"53155","title":"Artisan Bread Awesomeness","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"In a large bowl, mix flour, yeast and salt together.
Add water and stir till more or less blended.
The dough will be thick and shaggy.
Think Creature from the Black Lagoon.
Cover bowl tightly with plastic wrap.
Let dough rest at room temperature for at least 12 hours, but to 18 or 20 hours.
Seriously.
The dough is ready when it is swollen and bubbly all over the top.
Think lunar surface.
Spread 1/4 to 1/3 cup of additional flour on a smooth work surface.
Dump the dough onto the floured surface.
Have a scraper handy because its pretty gooey and will stick to the bowl.
Sprinkle the top of the dough with a little more flour.
Using a bench scraper or spatula, lift up one side of the dough, give it a good stretch skyward and fold it over the rest of dough.
Repeat this process 2-3 times trying not to deflate the dough too much.
Flour up you hands and get ready to shape the dough in loaves or rolls on the floury surface.
For rolls, divide the dough in half, halve again, and divide each quarter into thirds.
For loaves, divide dough in half and create rounded or oblong free-form shapes.
Work as gently as possible so as not to deflate dough very much.
Place these little gems on a cookie sheet lined with parchment paper.
Dust loaves/rolls with flour and cover with plastic wrap.
Let rise for 30 minutes while you pre-heat your oven to 475 degrees (F).
The oven does need to be good and hot.
A few minutes before its time to put the bread in the oven, put a pie pan filled with 1/2 1 inches of water on the bottom rack.
This creates steam a turbo boost for the bread and creates a great crust.
Bake bread on middle rack till its a fine, nutty brown about 15 minutes for rolls and about 20 minutes for loaves.
Bottoms of your bread should be browned as well.
Cool on a rack, and as tempting as it may be to tear into your bread while warm, its actually way better once it cools.
You have been warned.","url":"https://recipe.bluelayer.org/recipe/53155/artisan-bread-awesomeness"},{"id":"53153","title":"Honey Tortoni","ingredients":"delallo, italian seasoned breadcrumbs,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
butter, without salt
sugars, granulated
cream, whipped, cream topping, pressurized
honey","directions":"Combine bread crumbs, coconut and almonds in a 9 x 13\" pan and toast at 450F until golden, taking care not to scorch.
Stir in butter and sugar; chill.
Blend Cool Whip and honey; add crumb mixture and stir until just blended.
Spoon into paper or foil baking cups and freeze until firm or overnight.
For parfait version, alternate layers of crumb mixture and whipped topping; freeze.","url":"https://recipe.bluelayer.org/recipe/53153/honey-tortoni"},{"id":"53149","title":"Cheddar Stuffed Sliders","ingredients":"beef, grass-fed, ground, raw
cheese, cheddar
salt, table
spices, pepper, black","directions":"Mix together the beef, salt, salt and pepper.
Shape into 8-2 ounce balls.
Fill each ball with a cube of cheddar cheese.
Shape each burger ball into a small slider burger shape.
At this point you can freeze in a resealable freezer proof bag or cook.
I like to cook in the broiler for a few minutes to the desired doneness as the sliders are so small on the grill grates.
You can also cook in a toaster oven if you are doing just a few as a quick after school snack.
My kid likes to eat these without bread and dipped in ketchup with a side of dill pickles.
You can use hot dog rolls cut into pieces to make mini cheeseburgers.","url":"https://recipe.bluelayer.org/recipe/53149/cheddar-stuffed-sliders"},{"id":"53121","title":"Salted Shortbread Cookies with Olive Oil","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
oil, olive, salad or cooking
cornstarch
salt, table","directions":"I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch.
Put the cake flour, white sugar, cornstarch, and salt in a bowl and mix well with a whisk.
Pour the olive oil into the bowl in a swirling motion as if you are drawing circles.
Using a rubber spatula, mix with a cutting motion until the oil and flour have combined and the mixture looks crumbly.
If the dough won't come together when you squeeze it with your hands, add a little more olive oil.
Put the crumbly dough into a plastic bag.
Squeeze the bag briefly with your hands to bring the dough together.
Let the dough rest in the refrigerator for 30 minutes (you can skip this step if you don't have time).
Take the dough out and let it sit at room temperature for about 10 minutes (cold dough is hard to work with).
Form into a 3cm cylinder and flatten the sides.
Preheat the oven to 320F/160C.
I use a milk carton to make a sort of \"sushi mat\" in order to form the dough.
Press and squeeze firmly to shape the dough.
Use a knife to cut the dough into 1cm pieces.
I made square cookies, but you can make any shape you like.
Bake in an oven preheated to 320F/160C for 10 minutes.
Then turn the oven down to 302F/150C and bake for 5 more minutes.
Be careful not to let the cookies brown.
When little cracks appear on the surface of the cookies, they're done.
They crumble easily, so let them cool before handling them.
This is the olive oil I generally use.
You can clearly taste the olive oil flavor in these shortbread cookies, so I recommend using a good quality olive oil.
I use scissors to cut out a piece of milk carton and then fold it to use in shaping the dough.
It's really easy and convenient and the cookies turn out beautifully.
Shortbread will keep for a while, but the special flavor of the olive oil will not last long, so eat these up as soon as possible.
I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch.","url":"https://recipe.bluelayer.org/recipe/53121/salted-shortbread-cookies-with-olive-oil"},{"id":"53114","title":"Barley Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"Dissolve yeast in warm water & place in large mixing bowl.
Stir in honey & leave until yeast becomes foamy.
Combine the three flours & add half to the yeast.
Beat with a wooden spoon for 10 minutes.
The consistency should be of thick mud.
Cover & set aside to rise for 1 hour, until the dough has doubled.
Punch dough down & carefully fold in olive oil, salt & 1/2 cup remaining flour.
Gradually fold in more flour until dough starts to come away from the sides of the bowl.
Place dough on a lightly floured surface & knead well for 10 minutes.
Add more flour as necessary.
Place dough in a lightly oiled mixing bowl.
Cover & leave to double.
Punch dough down again & shape into 2 domed round loaves.
Cut a cross in the centre.
Place on an oiled baking sheet, cover & let rise until doubled, 45 to 60 minutes.
Bake at 350F (180C) for 50 minutes.","url":"https://recipe.bluelayer.org/recipe/53114/barley-bread"},{"id":"53086","title":"Fried Bread Crumbs","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
spices, garlic powder
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Just a heads up-this takes a lot of attention or it will burn!
Preheat frying pan (medium heat).
Mix all the ingredients together.
Coat the entire pan with the oil.
Add the bread crumb mixture and toss to absorb all of the oil.
Keep tossing the bread crumbs evenly so they do not burn.
Remove from the pan once they are a deep, golden color of tasty goodness!
Top off your bowl of spaghetti with this and you'll never want it any other way!","url":"https://recipe.bluelayer.org/recipe/53086/fried-bread-crumbs"},{"id":"53074","title":"No-Knead Baguette -- Using Recipe #309834","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Refer to Recipe #309834 for instructions to prepare the dough necessary to make the baguette.
Preheat Oven to 450 degrees with a baking stone placed on the middle rack.
Place an empty broiler try on any other shelf that won't interfere with the rising bread.
With wet hands, pull up one end of the refrigerated dough (Recipe #309834).
Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
Lightly dust the ball of dough with flour and shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
Once it's cohesive, begin to stretch and elongate the dough, dusting with additional flour as necessary.
You may find it helpful to roll it back and forth with your hands on a flour-dusted surface.
Form a cylinder approximately 2 inches in diameter.
If the loaf will not fit on your pizza peel or stone, cut it in half to make two smaller baguettes.
Place the loaf/loaves on a pizza peel covered with whole wheat flour (do not use cornmeal as it's flavor is too strong for baguettes) and allow to rest for 20-30 minutes.
After the dough has rested, paint water over the surface or the loaf using a pastry brush.
Using a serrated bread knife slash the top with longitudinal cuts that move diagonally across the loaf.
Slide the loaf directly onto the hot stone.
Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
Bake for about 25 minutes or until deeply browned and makes a hollow sound when 'thumped'.
Allow to cool on a rack before cutting.","url":"https://recipe.bluelayer.org/recipe/53074/no-knead-baguette-using-recipe-309834"},{"id":"53064","title":"Choclate babana bread cupcakes","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
vinegar, cider
wheat flour, white, all-purpose, unenriched
sugars, granulated
sweetener, herbal extract powder from stevia leaf
chocolate, dark, 70-85% cacao solids
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
nuts, walnuts, english","directions":"Preheat oven to 350F.
Line 12 muffin tin holes.
In a medium bowl mix banana, oil, vanilla, and vinager.
Set aside for 5 min.
In a large bowl combine all remaining ingredients and stir well.
Our wet into dry and stir until evenly mixed.
Portion the batter evenly among muffin tins.
Add to oven and bake for 20 to 25 min.
Until toothpuck inserted into the center comes out clean
Place on a cooling rack and allow to completely cool.","url":"https://recipe.bluelayer.org/recipe/53064/choclate-babana-bread-cupcakes"},{"id":"53052","title":"Honey Bread - Bread Machine","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
spices, cloves, ground
spices, cinnamon, ground
spices, coriander seed
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"put ingredients into bread maker in manufacturer's suggested order.
select light crust setting.
delay timer OK.","url":"https://recipe.bluelayer.org/recipe/53052/honey-bread-bread-machine"},{"id":"53051","title":"Enchantingly Silky-Smooth Shokupan (Square Loaf Bread) With Condensed Milk","ingredients":"wheat flours, bread, unenriched
butter, without salt
milk, canned, condensed, sweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in a bread maker and set it to make the dough and let it complete the 1st rising.
Once the dough is done, take it out and place it on a floured work surface, and deflate.
Divide the dough into two pieces and let it rest for 20 minutes.
Now to shape the bread.
Start by rolling out the dough into a big oval using a rolling pin.
Fold the bottom one third up...
And the top one third down.
Turn the dough so it is perpendicular to you and use the rolling pin to roll out a bit more (until it is the width of your bread pan).
Roll it up from the bottom and then seal the end.
Place each piece of formed dough in the corners of the pan.
Place the closed seam side on the bottom so that they face each other.
Let the bread rise a second time until it has risen up to a bit less than 80% of the pan.
Put on the pan cover and bake in an oven preheated to 200C for 30 minutes.
Once it is done baking, take it out of the pan immediately and let it cool.","url":"https://recipe.bluelayer.org/recipe/53051/enchantingly-silky-smooth-shokupan-square-loaf-bread-with-condensed-milk"},{"id":"53038","title":"Sourdough Starter","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"In a 1-quart pitcher, stir together the flour, water and yeast.
Cover the pitcher almost completely with plastic wrap and let stand at room temperature overnight.
For a stronger sour flavor, let it stand in the refrigerator for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/53038/sourdough-starter"},{"id":"53037","title":"Spoon Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oats
water, bottled, generic
butter, without salt
sugars, brown
molasses
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Put yeast in 1/2 cup warm water to which 1 teaspoons sugar is added.
leave 10 minutes.
Pour 1 1/2 cups boiling water over oatmeal.
Add 3 tablespoons butter, 2 tablespoons brown sugar, 1/2 cup molasses and 1 teaspoons salt.
Mix and leave until lukewarm.
Add yeast mixture.
Put some flour in before yeast and 1/4 cup warm water.
Add remainder of flour; mix with a spoon.
Spoon into cans.
Let rise 1 1/2 hours or until double in bulk.
Bake at 350F for 50-6- minutes.","url":"https://recipe.bluelayer.org/recipe/53037/spoon-bread"},{"id":"53036","title":"Sauteed Apple and Raisin Pull Apart Bread","ingredients":"apples, raw, with skin
butter, without salt
sugars, granulated
raisins, seeded
spices, cinnamon, ground
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
water, bottled, generic
egg substitute, powder
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Put all the ingredients into a bread machine.
Let it make the dough until the first rising stage.
(You can also knead it by hand)
In the meantime, make the filling with the ingredients.
Start by cutting the apples into small pieces about 4~5g each.
In a pan, over medium-low heat, saute the apples with butter and sugar.
Turn off the heat when the apples become a bit soft.
Add raisins and cinnamon.
Once the dough is done, move it to a flour dusted working surface.
Punch it down to remove the trapped air.
Fold it into quarters,then make it into a ball.
Let it rest for 15 minutes.
Roll out the dough into a 24cm x 35cm rectangle.Spread on the filling from Step 3 leaving a few centimeters free at the top edge.
Loosely roll up the dough from the closest edge.
Roll it over twice, then close the dough by bringing the other end toward it as the picture shows here.
Divide the dough into 6 pieces, then place them in a pan leaving a small space in between each roll.
(Grease the pan to prevent the dough from sticking.)
Allow to rise for the second time.
It is fully risen when the rolls are touching each other.
(It took mine about 30 minutes at 40C) Brush the reserved beaten eggs on the surface.
Bake for 25 minutes at 180C.
Cover the pan with aluminum foil for the last 8 minutes of the baking time, so the bread does not look scorched.
If you prefer the bread with icing.. mix the powdered sugar and water really well.
When the surface of the bread has cooled down, brush icing onto it.
Pull apart the bread and enjoy.
The cross section will look like this.","url":"https://recipe.bluelayer.org/recipe/53036/sauteed-apple-and-raisin-pull-apart-bread"},{"id":"53035","title":"Super Easy Home Made Yogurt","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"when you buy the plain yogurt, make sure that you read the ingredients and make sure you get a plain yogurt that only has cultured milk, and nothing else (good brands are \"stonyfield\" \"wallaby\" \"brown cow\" the vons store brand \"organics plain yogurt\") if you get organic is BETTER!
you will only need to buy yogurt 1 time, because you will be able to use your own yogurt to make more.
you will also need a food thermometer, but if you do not have one, you can still get a yogurt, but with the thermometer you will achieve the best results.
make sure that all the utensils you will be using are spotless sparkling super clean!
put the 8 cups of milk in a stainless steel pot and turn on low.
stirring occasionally, let the milk slowly warm up to 185F.
if you are not using a thermometer, warm up to the point that is hot that you see it evaporating, but do NOT let in boil.
as soon as you reach the right temperature, fill your kitchen sink with cold water, and put your pot in this bath, and stir to cause the milk to quickly cool down to 115-120F.
if you are not using a thermometer, try to feel the temperature and compare it to the hottest water that can come out of your faucet, mine is set at 123F, if it is about the same it should be cool enough.
take 2-4 tablespoons of the now cooled milk and mix it with the yogurt, mix well.
mix the mixed milk and yogurt to the rest of the cooled milk, stir well.
pour the milk mixed with the yogurt in containers with lids.
you can use clean old yogurt container or tupperware, just make sure you have lids!
take your pick nick cooler and fill it with the hottest water coming out of your faucet.
put the containers with milk and yogurt in it, close the cooler, and wait for 8 to 12 hours.
i always wait 12 hours because i like my yogurt on the thicker side.
refrigerate for at least 6 hours before enjoying.
it is delicious just plain, or with fresh fruit, or cocoa powder and sugar, or cinnamon, or whatever your fantasy will suggest.
1 more thing, did you know that you can substitute oil and butter for the same amount of plain yogurt in all of your baking recipes?
(pancakes waffles breads etc).","url":"https://recipe.bluelayer.org/recipe/53035/super-easy-home-made-yogurt"},{"id":"53034","title":"Whole Wheat Rosemary Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, rosemary, dried
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan with cooking spray.
Whisk together all dry ingredients.
Add the beer and stir just until combined.
Spoon batter into prepared loaf pan.
Bake for 1 hour.
Remove immediately from pan and place on a cooling rack over a cookie sheet.
Pour melted butter on top of the bread, letting it drip down the sides.","url":"https://recipe.bluelayer.org/recipe/53034/whole-wheat-rosemary-beer-bread"},{"id":"53031","title":"Gravlax","ingredients":"sauce, fish, ready-to-serve
salt, table
sugars, granulated
dill weed, fresh
spices, pepper, black","directions":"Lay a LARGE sheet of plastic wrap over the dish.
Mix Rub ingredients in a small bowl-- if using fresh dill, chop it up and rub it on the fish first.
Lay fish, skin side down, on the lined dish, evenly spread rub over fish, with more in the thicker areas of the fillet.
Wrap plastic up and over the fish.
Place second dish on top, place weight on top of second dish.
Refrigerate for 48-72 hrs.
Check every 12 hrs or so to see if dish needs to be drained.
(some fish oil will seep out of the package).
Remove fish from package, scrape off remaining rub, cut into very thin slices across the bias, stopping at the skin.
Serve with bagels, horseradish cream dressing, capers, more dill, greens, vinagerette, honey mustard, bread rounds, etc.","url":"https://recipe.bluelayer.org/recipe/53031/gravlax"},{"id":"53027","title":"Wheat Grain Bread for Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
wheat flours, bread, unenriched
seeds, flaxseed
vital wheat gluten
wheat germ, crude
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Put all of the ingredients into the bread pan in the order recommended in the instructions for your bread machine.
I usually grind the oats and seeds before adding them, but that isnt necessary.
Program the machine for wheat bread with light color setting and press Start.
This needs to be made in a large 1 1/2 pound machine.","url":"https://recipe.bluelayer.org/recipe/53027/wheat-grain-bread-for-bread-machine"},{"id":"53017","title":"Celery Stuffing","ingredients":"butter, without salt
delallo, italian seasoned breadcrumbs,
celery, raw
salt, table
spices, pepper, black","directions":"Melt butter.
Add crumbs and mix well.
Add celery, salt, and pepper.
Mix.
Fill cavity of bird or cook in a greased pan for 40 min at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/53017/celery-stuffing"},{"id":"53015","title":"Easy Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 350.
Mix together all ingredients.
Pour batter into a greased 9x5\" loaf pan.
Bake for 40-45 minutes.
Serve warm or toasted.","url":"https://recipe.bluelayer.org/recipe/53015/easy-beer-bread"},{"id":"52989","title":"Foolproof Sesame Seed and Cheese Grissini","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
seeds, sesame seeds, whole, dried
cheese, parmesan, hard","directions":"Mix the bread flour and cake flour in a bowl.
Add the salt, sugar, and yeast without letting them touch .
Combine the warm water and olive oil, and set aside.
Add the Step 2 mixture to Step 1, and mix with a spatula.
Knead with your hands until the flour on the sides of the bowls comes off cleanly.
Divide the dough in half, and mix one dough with the black sesame seeds, and the other with the grated cheese.
Cover with a tightly wrung out kitchen towel, and let rise for 30 ~ 40 minutes.
You can use your oven's bread-rising function.
When the rising has finished, press down with your palm to get the air out.
Divide the dough into 8 ~ 10 portions.
Roll out 8 ~ 10 portions of dough into the length of a baking sheet, and arrange them on the baking sheet.
Bake in the preheated oven for 20 ~ 25 minutes at 200C.
Do the same with the cheese dough.
Let cool on a rack to prevent condensation from making them soggy.","url":"https://recipe.bluelayer.org/recipe/52989/foolproof-sesame-seed-and-cheese-grissini"},{"id":"52985","title":"Black Forest Pumpernickel Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
molasses
cocoa, dry powder, unsweetened
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"In large bowl combine dry ingredients.
Add liquid ingredients.
Mix thoroughly.
Remove dough to floured board.
Knead till elastic; when you poke your finger into the dough, it will spring back immediately.
Oil dough and let rise till doubled in oiled bowl.
Dough can also be mixed, kneaded and allowed to rise on the dough only cycle of a bread machine.
That's how I do it.
Punch down, knead again till springy, let rest a few minutes, form into loaves.
I form loaves by flattening the dough and folding into thirds.
Place in oiled pans or on oiled cookie sheet.
Bake at 325 to 350 for 50 minutes or until done.
It should sound hollow when thumped on top.
Remove from pans.
Try hard to let cool before cutting with a sharp serrated knife.","url":"https://recipe.bluelayer.org/recipe/52985/black-forest-pumpernickel-recipe"},{"id":"52984","title":"Golden Pull-Apart Butter Buns","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Combine all of the dough ingredients in a large bowl, and mix and knead using your hands, a stand mixer, or a bread machine set on the dough cycle to make a soft, smooth dough.
Place the dough in a lightly greased container an 8-cup measure works well here and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc.
Round each piece into a smooth ball.
Lightly grease two 8\" round cake pans.
Space 8 buns in each pan.
Can you use 9\" round cake pans, or a 9\" x 13\" pan?
Sure; the buns just won't nestle together as closely, so their sides will be a bit more baked.
Cover the pans, and allow the buns to rise till they're crowded against one another and quite puffy, about 60 to 90 minutes.
Towards the end of the rising time, preheat the oven to 350F.
Uncover the buns, and bake them for 22 to 24 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it.
An instant-read thermometer inserted into the middle of the center bun should register at least 190F.
Remove the buns from the oven, and brush with the melted butter.
After a couple of minutes, turn them out of the pan onto a cooling rack.
Serve warm.
Store leftovers well-wrapped, at room temperature.","url":"https://recipe.bluelayer.org/recipe/52984/golden-pull-apart-butter-buns"},{"id":"52968","title":"Bread Machine Basic Bagels Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 min.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three qts of water and one Tbsp.
of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 min.
Remove and cold on rack 1 minute, brush with egg and sprinkle with sesame or possibly poppy seeds, if you like.
Bake at 400 on a baking sheet sprinkled with cornmeal, till golden brown - approximately 15 min.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a healthy pinch of garlic pwdr.
Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or possibly margarine on one side.
Lay (butter side up)
on an ungreased cookie sheet and bake at 325 for 12-15 min till golden and crisp.","url":"https://recipe.bluelayer.org/recipe/52968/bread-machine-basic-bagels-recipe"},{"id":"52960","title":"Hippie Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt
water, bottled, generic","directions":"In large mixing bowl, dump all ingredients together and stir until blended well.
Cover with a towel and lid (for weight) and let stand overnight.
DO NOT STIR OR KNEAD.
In the morning, prep 3 loaf pans by greasing well with shortening or butter.
Pour batter direct from bowl into the loaf pans, dividing the dough evenly.
Bake immediately in pre-heated 350 degrees oven for 30 minutes.
Bread is done when golden brown and when tapped lightly gives a hollowed sound.
Remove from pans immediately and let cool on wire rack.
*If mixture looks too dry you can add extra water as needed.
**Options - Sprinkle sesame seeds or dried onion flakes to the top of the bread if desired.
Freeze baked bread (wrap well and place in freezer safe bag) when completely cooled for later use.
Shelf/counter life of baked bread is 3-4 days maximum.","url":"https://recipe.bluelayer.org/recipe/52960/hippie-bread"},{"id":"52941","title":"Pickled Bread-And-Butter Zucchini","ingredients":"squash, summer, zucchini, includes skin, raw
onions, raw
salt, table
vinegar, distilled
sugars, granulated
mustard, prepared, yellow
celery, raw
spices, turmeric, ground","directions":"Cover zucchini and onion slices with 1 inch of water and salt.
Let stand 2 hours and drain thoroughly.
Combine vinegar, sugar, and spices.
Bring to a boil and add zucchini and onions.
Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations","url":"https://recipe.bluelayer.org/recipe/52941/pickled-bread-and-butter-zucchini"},{"id":"52933","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
raisins, seeded
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Preheat oven to 375 degrees farenheit.
Grease 8 1/2 inch loaf pan.
Sift together dry ingredients into a mixing bowl.
Add in raisins.
Combine eggs, milk, and butter.
Add dry ingredients.
Mix lightly only until dry ingredients are moistened.
Turn batter into pan.
Bake in pre-heated oven for about 50 minutes.","url":"https://recipe.bluelayer.org/recipe/52933/irish-soda-bread"},{"id":"52927","title":"Our Favorite Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
molasses
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in warm water.
Combine butter, molasses, honey, and salt.
Mix well.
Add yeast mixture.
Gradually add flour.
Turn onto floured surface and knead until smooth.
Place in greased bowl and let rise until double.
Punch down.
Let dough rest a few minutes.
Shape into 2 loaves.
Place in greased bread pans.
Let rise about 1 hour.
Bake at 375 for 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/52927/our-favorite-wheat-bread"},{"id":"52917","title":"Cranberry Cornbread Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberries, dried, sweetened","directions":"Preheat oven to 400 degrees.
Grease a large cookie sheet.
Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed.
Cut butter into flour mixture with a pastry blender until coarse crumbs form.
Add milk and stir with fork just until a sticky dough forms.
Gently stir sweetened dried cranberries into dough.
Turn the dough out onto a floured surface and knead gently about 10 times.
Pat dough into a 1/2-inch thick circle.
Cut out dough circles with 2 1/2-inch biscuit cutter and place on cookie sheet.
Bake 14 to 18 minutes or until golden brown.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/52917/cranberry-cornbread-scones"},{"id":"52914","title":"Whole Wheat Bread","ingredients":"wheat flours, bread, unenriched
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
leavening agents, yeast, baker's, active dry","directions":"Mix together flour and salt in bowl; set aside.
In a saucepan whisk together water and milk powder.
Stir in the yogurt.
Using an instant-read thermometer, heat mixture to 80 degrees (25 C.) over low heat.
Place all ingredients in a bread machine, following manufacturer's guidelines.
Bake using the whole wheat cycle.","url":"https://recipe.bluelayer.org/recipe/52914/whole-wheat-bread"},{"id":"52912","title":"Good Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"disovle yeast in warm water add honey and scalded milk
add oil to liquid.
add salt to flour
pour in yeast mixture
knead 10 minutes ubntil smooth.
put in greased bowl cover.
let rise until doubled punch down.
let rise again
put in 2 9x5x2 greased pans
bake 350 degrees.
25 30 minutes.","url":"https://recipe.bluelayer.org/recipe/52912/good-bread"},{"id":"52910","title":"Buttered Oat Breadsticks","ingredients":"oats
butter, without salt
water, bottled, generic","directions":"Put butter in 9-by-13-by-2-inch baking pan and melt in oven while preheating to 450F
Put mix in bowl and add 1/2 cup water or just enough to hold ingredients together, mixing lightly with fork.
Roll out on lightly floured surface to form 10-by-6-inch rectangle.
Cut in half lengthwise, then cut each half in six crosswise strips.
Using fork, dip each strip in butter, coating both sides; leave strips in pan.
Arrange evenly and bake 12 to 15 minutes or until done.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/52910/buttered-oat-breadsticks"},{"id":"52906","title":"Oat Bran Date Bread","ingredients":"oat bran, raw
dates, deglet noor
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
water, bottled, generic
butter, without salt
egg substitute, powder
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking soda
spices, ginger, ground
spices, cardamom
salt, table","directions":"Preheat oven 350 degrees F.
Spray 9x5x3 inch loaf pan with pan spray.
Mix oat bran, dates,dry milk, molasses, hot water, butter and egg substitute in large bowl; Stir in remaining ingredients.
Spread into prepared pan, bake 30-40 minutes; until toothpick inserted in center comes out clean.
Cool 5 minutes, loosen sides; remove from pan let cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/52906/oat-bran-date-bread"},{"id":"52886","title":"Danish Apple Pudding","ingredients":"cream, whipped, cream topping, pressurized
sugars, powdered
vanilla extract
butter, without salt
sugars, brown
delallo, italian seasoned breadcrumbs,
spices, cinnamon, ground
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
lemon juice, raw
nuts, almonds","directions":"Whip cream, 2 tbsp icing sugar and vanilla extract until soft peaks form (approximately 3 minutes - but it depends on the cream).
Place butter in a skillet and melt over medium heat.
Add brown sugar, bread crumbs, and cinnamon.
Mix well and cook, stirring constantly, to toast the crumbs, 3-5 minutes.
Let cool completely (you may need to break up some of the crumbs if they've clumped together - this is easily down in the processor).
Set aside 1 tbsp of crumb mixture.
Spread 1 cup of crumbs in a large bowl.
Mix the lemon juice into the applesauce.
Spread 1 cup of applesauce over crumbs.
Next 1/2 of the whipped cream; then the last of the crumbs.
Finally, another cup of applesauce and the balance of the whipped cream.
Sprinkle with the toasted almonds and reserved bread crumbs.
Chill for at least 3 hours.
Serve spooned into sherbet glasses or sauce dishes.","url":"https://recipe.bluelayer.org/recipe/52886/danish-apple-pudding"},{"id":"52880","title":"Pecan Honey Butter","ingredients":"honey
butter, without salt
nuts, pecans","directions":"Slowly beat the honey into the butter or margarine until well blended.
Stir in chopped pecans.
Pack in gift containers and refrigerate.
Bring to room temperature before serving on biscuits, rolls, or other bread.","url":"https://recipe.bluelayer.org/recipe/52880/pecan-honey-butter"},{"id":"52830","title":"Whole Wheat Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table","directions":"Mix 2 cups flour with yeast.
Add water and salt, mix well.
Gradually add another 2 cups flour until dough cleans sides of bowl.
Dough should be moderately stiff.
Knead 4 - 5 minutes until dough is smooth and elastic-like.
Do not over knead.
Form dough into 10 balls.
On a floured counter top, roll each ball from the center out, into a 1/4-inch thick and 5 - 6 inches round shape.
Make sure both sides are covered with flour.
Place on a lightweight, nonstick baking sheet.
Let rise 30 minutes or until slightly raised.
Preheat oven to 500 degrees F.
Gently turn the rounds upside down just before placing in the oven.
Bake on the bottom rack of oven.
The instant hot heat makes the breads puff up.
NOTE: The Pita Pockets will be hard when removed from the oven and soften as they cool.
While still warm, store in plastic bags or an airtight container.
To serve warm, reheat in a 350 degrees F oven.
Cut in half to fill with salads, vegetables, tomato and lettuce with a slice of red onion or chili, refried beans, etc.
Instead of cutting in half and separating the cooked bread to fill, try folding it over a filling for a great meal.
Filling for a Pita Pocket or Whole Wheat Sandwich: Use the following list of mixed vegetables to make a delicious wholesome sandwich.
Try fresh slices of avocado, white cheese, olives, mushrooms, tomatoes, cucumbers, sprouts, purple onions, meats -- .","url":"https://recipe.bluelayer.org/recipe/52830/whole-wheat-pita-bread"},{"id":"52828","title":"Brown Rice Flour Bread Recipe","ingredients":"rice flour, white, unenriched
salt, table
sugars, brown
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Mix dry ingredients well.
Dissolve yeast in hot water and add in oil and mix into dry ingredients.
Add in more hot water to make a soft mix.
Place in greased muffin tins or possibly bread pans.
Let stand 45 min and bake in a preheated 375 oven untilbread is browned on top with cracks, about 30 min Note 1: brown rice flour is available at health food stores Note 2: gluten free baked goods dont tend to rise as high or possibly be a light textured as gluten flours and they tend to stale quicker.
Note 3: gluten free white flour is available from some mills","url":"https://recipe.bluelayer.org/recipe/52828/brown-rice-flour-bread-recipe"},{"id":"52821","title":"Ginger Shortbread","ingredients":"butter, without salt
sugars, granulated
spices, ginger, ground
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 350F.
Cream the butter in a large bowl with the sugar, ginger, and salt until light and fluffy.
Stir in the flour until just combined.
The dough will be quite stiff.
Press the dough into a 10-inch pie plate and smooth the top.
Using the tines of a fork, prick a pattern into the dough, dividing the shortbread into 8 wedges.
Bake for 30 minutes, or until a toothpick inserted into the shortbread comes out clean and the shortbread is firm and lightly golden.
While still warm, cut the wedges.
Allow to cool.","url":"https://recipe.bluelayer.org/recipe/52821/ginger-shortbread"},{"id":"52812","title":"Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
butter, without salt","directions":"Preheat oven to 350AF.
Grease a 9x9\" or 7x11\" baking pan.
Combine flour, sugar, and cornstarch, mixing well.
Slowly stir flour mixture into the melted butter, until well combined.
Gently press dough into pan with knuckles.
Bake for 45 minutes, or until golden brown and cooked through.
Immediately cut into 1\" squares and sprinkle with remaining sugar.
Allow shortbread to cool before removing from pan.","url":"https://recipe.bluelayer.org/recipe/52812/scottish-shortbread"},{"id":"52806","title":"Soft Pumpernickel Bread (abm)","ingredients":"water, bottled, generic
honey
molasses
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread machine in order as per your manufacturer's directions.
Select dough setting.
Place in greased loaf pan, cover and let rise for 30 minutes.
Bake at 375 for 25 to 30 minutes.
Remove from pan and let cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/52806/soft-pumpernickel-bread-abm"},{"id":"52794","title":"Salt Free Taco Seasoning","ingredients":"spices, chili powder
spices, cumin seed
spices, onion powder
spices, garlic powder
spices, thyme, dried
spices, oregano, dried
spices, basil, dried
spices, pepper, black","directions":"Put all ingredients in a labeled (Salt-free-taco) sandwich size zip lock plastic bag.
Seal and shake.
I keep my baggies of seasonings I make in an old bread tin, labeling the lip with a smudge free marker.
Then I can find the seasoning mix I need quickly.
When ready to use, shake bag before using.
This makes about 30 teaspoons Serving size is 1 teaspoon for use in recipes.
if calculating nutritional data purposes.","url":"https://recipe.bluelayer.org/recipe/52794/salt-free-taco-seasoning"},{"id":"52793","title":"Baked Halibut","ingredients":"fish, halibut, greenland, raw
delallo, italian seasoned breadcrumbs,
butter, without salt
parsley, fresh
spices, garlic powder
salt, table","directions":"Place fillets in 11x7 in.
baking pan.
Combine all other ingredients and sprinkle over fish.
Bake at 350* for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/52793/baked-halibut"},{"id":"52789","title":"Yogurt Cheese With Hot Nut Topping","ingredients":"yogurt, greek, plain, nonfat
honey
spices, cardamom
spices, nutmeg, ground
spices, cinnamon, ground
honey
nuts, almonds","directions":"Pour the yogurt into a cheesecloth lined coolander over a bowl.
Cover and leave it overnight at room temperature.
The next day, discard the liquid whey(save to use in a smoothie or add to bread when making, and place the yogurt \"cheese\" in a bowl.
Add the honey, cardamom, nutmeg and cinnamon; mix well.
Chill the cheese spice mixture in the refrigerator.
Just before serving, heat the 2 tbls.
honey gently in a saucepan and stir in the nuts.
Heat on low heat for 2-3 minutes, until the nuts are hot and well coated.
Spoon the cheese mixture into serving bowls, pour the nut sauce over and serve immediately.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/52789/yogurt-cheese-with-hot-nut-topping"},{"id":"52764","title":"Easy Handmade Gyoza and Wonton Skins","ingredients":"wheat flours, bread, unenriched
water, bottled, generic","directions":"Put the lukewarm water in the flour in 3 batches, while mixing using a cutting motion with a spatula.
When the mixture is crumbly, press down with your hands while gathering in the flour to form a cohesive mass.
Add a bit more water if needed.
When the dough has come together and is fairly tender (about as soft as your earlobe), flour your work surface and your hands and knead.
You can adjust the consistency of the dough with the flour too.
Wrap the dough in plastic wrap and rest for at least 15 minutes.
I recommend making the filling while the dough rests.
By resting it, the dough becomes easier to roll out.
Flour both the work surface and a rolling pin.
Cut the dough in half, roll each piece into a ball and press flat onto the work surface.
Roll out back and forth and side to side with the rolling pin.
If you roll the dough onto the rolling pin diagonally at the end, this will result in a square.
Roll the dough out very thinly, and cut out with a cup or something similar.
You can just cut it into squares too.
Use the leftover bits in soups or ramen.
For wonton dumplings, make the dough as thin as possible, and cut into squares.
If you make the filling while letting the dough rest during Step 4, then fill the skins after they are cut, they'll be very stretchy and easy to handle.
Seal both gyoza and wonton dumpling skins tightly around the filling to trap in the meat juices.
Since the skins stretch very well, boil or cook just before dinner.","url":"https://recipe.bluelayer.org/recipe/52764/easy-handmade-gyoza-and-wonton-skins"},{"id":"52761","title":"Red Pepper & Red Onion Bread (Abm / Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
sugars, granulated
oil, corn, peanut, and olive
salt, table
wheat flours, bread, unenriched
spices, pepper, red or cayenne
fresh red onions,
spices, pepper, black
spices, garlic powder","directions":"Place bread machine pan on electronic scales and weigh in / add the ingredients.
(280ml water weighs 280g).
Replace pan in bread machine and start on suitable cycle - I favour the wholemeal cycle with a dark crust as it has the longest rise time but still has a beep for adding ingredients plus I like my bread to be crusty.
Machines vary but the raisin bread setting should also be fine.
Whilst the machine is kneading, chop and prepare the red pepper & red onion into a small bowl and season to taste with a little fresh ground black pepper, a very generous dash of dried (or fresh) garlic (possibly some basil/oregano if you fancy it herby, and paprika if you *really* love it spicy!
).
Add the pepper & onion a bit at a time during the last five minutes of the final knead (my machine does its beep five minutes before the end of the final (second) knead) as there is a lot of liquid in these fresh ingredients and if you add them all at once it would make the dough rather too wet.
Basically add about half of them at the beep and the other half a few minutes later.
Enjoy!
(Time listed includes total kneading, rising & baking time).","url":"https://recipe.bluelayer.org/recipe/52761/red-pepper-red-onion-bread-abm-machine"},{"id":"52759","title":"Soft Flour Tortillas","ingredients":"wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Place the bread flour, salt, and olive oil in a bowl.
Add the lukewarm water and mix them with a rubber spatula until the mixture resembles panko.
Knead the dough on a working surface.
If the dough is tough, add a small amount of lukewarm water.
Once the dough becomes evenly smooth, wrap it with plastic wrap and let it rest in the refrigerator for 30 minutes.
Divide dough into 6-8 equal sections.
With a rolling pin, roll out the dough into circles as thinly as possible.
(Refer to Helpful Hints).
Dusting with flour is not necessary.
In a skillet over medium heat, without any oil, lightly cook both sides of the tortilla.
You can make them a day ahead!
Simply warm them up on a skillet or microwave.
Even after it is completely cooled, it stays very soft.
You can roll it up just like in the picture.
The pan-fried tortilla can be frozen for later use.
It can be used as a pizza dough as well.
Warm filling; chilli con carne., chicken nanban (chicken marinated in sweet and sour sauce), karaage Japanese fried chicken, yakiniku, or a sausage.
Cold filling; bang bang chicken, ham, kimchi, avocado, or lettuce.","url":"https://recipe.bluelayer.org/recipe/52759/soft-flour-tortillas"},{"id":"52752","title":"Baked Salmon","ingredients":"fish, salmon, atlantic, wild, raw
salad dressing, mayonnaise, regular
spices, pepper, black
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 350F.
Fillet salmon and place skin side down on a glass baking dish.
Spread a generous amount of mayonnaise; cover entire top of fish.
Sprinkle liberally with seasoned salt, cheese and dry bread crumbs.
Bake about 25 to 30 minutes, uncovered.
Place under broiler until top turns brown.","url":"https://recipe.bluelayer.org/recipe/52752/baked-salmon"},{"id":"52747","title":"A Little Wheat Bread (Bread Machine)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
honey
oil, olive, salad or cooking
water, bottled, generic","directions":"Place ingredients in bread machine in the order suggested by the manufacture.
Select Light Crust Basic White Bread setting.","url":"https://recipe.bluelayer.org/recipe/52747/a-little-wheat-bread-bread-machine"},{"id":"52745","title":"Greek Yogurt Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a mixing bowl, add the flour, sugar, salt, baking powder, and cream of tartar, stirring to combine.
In a smaller bowl, stir together the yogurt and milk.
Add the yogurt to the flour mixture and stir gently until it all comes together and a soft dough forms, being careful not to overwork the dough.
Turn the dough out onto a floured surface and pat it lightly into a circle, about 1-inch thick.
Using a biscuit cutter, cut rounds of the dough and place them onto the prepared baking sheet.
Repeat until all the dough has been used re-rolling the scraps of dough to make additional biscuits.
Bake about 13-15 minutes or until cooked through and golden.
Serve immediately, while hot.
Great with butter and jam or honey, with gravy, or as the bread for a breakfast sandwich, etc.
Notes: Because of the absence of fat in this recipe, the biscuits do toughen up some as they cool.
For that reason, they are best served fresh from the oven while still hot.
Any leftovers can be stored in a bag or airtight container and rewarmed before serving.
Adapted from Healthy Recipes.","url":"https://recipe.bluelayer.org/recipe/52745/greek-yogurt-biscuits"},{"id":"52739","title":"Creamy Baked Fish Fillets","ingredients":"butter, without salt
fish, tilapia, raw
salt, table
sauce, ready-to-serve, pepper, tabasco
spices, paprika
cheese, parmesan, hard
cream, sour, cultured
delallo, italian seasoned breadcrumbs,","directions":"Grease a casserole with 1 teaspoon butter and arrange the fish in the baking dish.
Blend the salt, hot sauce, paprika and Parmesan cheese with the sour cream and spread the cream over the fish.
Top with the breadcrumbs and dot with the remaining three teaspoons of butter.
Bake, uncovered, at 350F for about 30 minutes, or until the fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/52739/creamy-baked-fish-fillets"},{"id":"52736","title":"Bread Machine Vegan Bread","ingredients":"water, bottled, generic
molasses
wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add liquid ingredients to bread machine pan.
Then add the dry ingredients as listed.
Set the machine on white cycle (if using a combination of flours) or whole wheat cycle (if just using whole wheat), light loaf, and 1 1/2 pound loaf.
Let the machine do its thing!","url":"https://recipe.bluelayer.org/recipe/52736/bread-machine-vegan-bread"},{"id":"42839","title":"Mexican Chocolate Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
nuts, almonds
cocoa, dry powder, unsweetened
spices, cinnamon, ground
salt, table
spices, pepper, red or cayenne
sugars, granulated
sugars, granulated","directions":"Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides.
Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground.
Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy.
Add the flour mixture and beat until just combined (the dough will be crumbly).
Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out).
Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips.
Top with almonds, lightly pressing them in.
Sprinkle with the raw sugar.
Refrigerate until the dough is firm, about 10 minutes.
Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes.
Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack.
Lift up the parchment paper to remove the shortbread from the pan, then separate into bars.
Store in an airtight container up to 1 week.
Photograph by Steve Giralt","url":"https://recipe.bluelayer.org/recipe/42839/mexican-chocolate-shortbread"},{"id":"52706","title":"Whats in the Fridge \"spinach Dip\"","ingredients":"spinach, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, parmesan, hard","directions":"Thaw frozen or stem fresh spinach, then squeeze out all water; run through the food prossesor.
Cook butter and flour together for 1 minute or so,
add milk, cook and stir till thickened.
Add spinach, let cool a bit before adding your swiss cheese.
Add salt and pepper to taste.
Serve warm or at room temperature with bread and crackers.","url":"https://recipe.bluelayer.org/recipe/52706/whats-in-the-fridge-spinach-dip"},{"id":"52695","title":"Bannock bread mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic","directions":"Mix baking power and flour in bowl.
Place in a container
When ready to make add seasonings of choice and water to make the dough
Bake in a duch oven or in a castiron pan over the campfire","url":"https://recipe.bluelayer.org/recipe/52695/bannock-bread-mix"},{"id":"52681","title":"Milk and Honey Bread (With Saffron)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
spices, saffron
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Place milk in work bowl of stand mixer; add honey and saffron and stir until honey dissolves.
Let stand at room temperature until cooled to about 110F, about 10 minutes.
Add yeast and let stand until frothy, about 10 minutes more.
Add flour and mix with dough hook on low speed until dough is smooth and elastic, about 10 minutes.
Add salt and oil and continue to mix until oil is incorporated and dough is smooth and shiny, 1-2 minutes.
Oil a bowl.
Form dough into a ball and place in bowl, turning over to coat with oil.
Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 60-90 minutes.
Sprinkle a baking sheet or baker's peel with cornmeal.
Gently shape dough into a very tight, compact ball without deflating it completely.
Place on sheet/peel, cover with plastic and let double again, about 30 minutes.
Meanwhile, preheat oven to 350F.
Slash dough in desired pattern.
Place baking sheet on middle rack (or slide dough off peel onto baking stone).
Bake until golden brown, about 40 minutes.
Cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/52681/milk-and-honey-bread-with-saffron"},{"id":"52666","title":"Crusty French Bread","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl, dissolve the yeast in 1 1/2 cups warm (105 to 115F) water.
Let stand until the yeast bubbles.
Stir in the salt and half the flour.
Let stand for 5 minutes, until bubbly.
Stir in the rest of the flour a little at a time until a soft dough forms.
If necessary, you may need to add more flour, a tablespoon at a time (depending on the climate: in warm, moist conditions, youll need a bit more flour; in very dry, arid places, like Minnesota in the winter, you may need to add a bit more water).
Cover, and let the dough stand for 15 minutes until it begins to rise.
Turn out onto a very lightly floured board and knead until the dough is smooth and feels as if all the lumps of flour are gone.
Place in a lightly greased bowl, cover, and let rise until doubled, about an hour.
Divide the dough into three parts to make baguettes.
Shape each into a long, narrow loaf.
Place on a lightly greased, dark, rimless cookie sheet (not one that is insulated), with the smoothest side of the loaf up.
Cover and let rise again for 45 minutes, until puffy.
Position the oven racks on the very bottom, the center, and the upper center of the oven.
Place a rimmed cookie sheet filled with lake or river rocks on the very bottom level.
Preheat the oven at 465F (regular bake) for at least 20 minutes.
Center a baking stone or 6 unglazed tiles on the center rack (place the tiles 1 to 2 inches apart for air circulation).
When the dough has risen until puffy, slash the loaves with a sharp, serrated knife diagonally across the top in three or four places, about 1/4 inch deep.
Reduce the oven temperature to convection bake at 450F.
Using a spray bottle filled with plain water, spritz the loaves generously.
Pour 3/4 to 1 cup cool water into the pan of rocks beneath (a sport water bottle works well).
Bake on the center rack (on preheated tiles) for 15 minutes, until the loaves are browned and crusty.
Remove the bread from the oven and cool on a wire rack.
Bread machine: Measure all the ingredients into the container of a bread machine and program the machine for the dough setting.
When the dough is ready, continue with step 6.
Food Processor: Measure the yeast and dry ingredients into the container of a food processor fitted with a steel blade.
Turn the processor on and slowly add the water through the feed tube; process until the dough is smooth and shiny and pulls away from the sides of the bowl.
Cover, and let rise until the dough is doubled.
After rising (step 8), snip the loaves with scissors at a 45-degree angle, pulling each snipped piece outward on opposite sides so that the loaves resemble sheaves of wheat.
Soak 1/2 cup julienned sun-dried tomatoes in hot water for 10 minutes.
Drain well and pat dry.
Knead into the dough in step 4.
Proceed as directed.
Pit and chop 1/2 cup well-drained Kalamata olives and add to the dough in step 4.
Shape the dough into a round loaf and place on a lightly greased, dark, rimless (noninsulated) cookie sheet.
Cover and let rise for 45 minutes, until puffy.
Preheat the oven as directed in step 7.
Before baking, slash the loaf diagonally with a serrated knife or razor blade across the top in three places.
Bake at the temperature given in step 8 for 20 to 25 minutes or until crusty and browned.
Cool on a wire rack.
Chop 1/2 cup walnuts and 1/2 cup dried figs.
Knead into the dough in step 4.
Shape the dough into a round loaf and place on a lightly greased, dark, rimless (noninsulated) cookie sheet.
Cover and let rise for 45 minutes, until puffy.
Preheat the oven as directed in step 7.
Before baking, slash the loaf diagonally with a serrated knife or razor blade across the top in three places.
Bake at the temperature given in step 8 for 20 to 25 minutes or until crusty and browned.
Cool on a wire rack.
There are a few important things involved in getting a crusty baguette or a rustic bread to turn out perfectly:
First, the doughits a simple mixture of flour, salt, yeast, and water.
It must be moist rather than dry and stiff.
Ive found that I can get beautiful results whether I mix the dough by hand, with a steel blade, in the food processor, or in the bread machine.
The trick is to create a dough that is moist enough to form big bubbles inside so that the baked loaf has an open texture.
Moistness also contributes to a crunchy, chewy crust.
The second important thing is to produce steam in the oven.
I do this by preheating a pan of 1-inch rocks on the bottom shelf of the oven.
I use a 12 1/2 x 17 1/2-inch rimmed pan filled with river rocks or landscape rocks.
To create the steam, I squirt about a cupful of water onto the hot rocks, creating a burst of steam after I place the loaves in the oven.
Third, hot air in the convection oven circulates the heat and steam around the baking loaves to create a crunchy crust.
Rustic loaves require stabilized high heat.
This can be accomplished by preheating tiles in the oven (on a rack in the center) to mimic a brick oven.
The tiles help to maintain a high heat.
Plain unglazed tiles from a flooring supply store work well.
You can also place a baking stone into the oven if you have one.
A kit called the Hearthstone kit works beautifully but is expensive.
Because it is sometimes difficult and messy to transfer loaves directly onto preheated tiles or stones, I simply place the shaped loaves on a dark, noninsulated, rimless cookie sheet to rise and then set the cookie sheet right on the preheated tiles to bake.
If you do not have the pan of rocks or tiles, at least be sure to use a dark, noninsulated, rimless cookie sheet for baking the bread and spray the oven and risen loaves with plain water before and during baking.
This does not produce as nice a crust as outlined in step 4 but is a good compromise.","url":"https://recipe.bluelayer.org/recipe/52666/crusty-french-bread"},{"id":"52663","title":"Fresh Herb Butter","ingredients":"spices, basil, dried
spices, thyme, dried
spices, tarragon, dried
chives, raw
spices, rosemary, dried
butter, without salt","directions":"Combine all ingredients well.
Serve as an hors d' ouevre on freshly baked bread.","url":"https://recipe.bluelayer.org/recipe/52663/fresh-herb-butter"},{"id":"52660","title":"Cheesy Garlic Toast","ingredients":"wheat flours, bread, unenriched
butter, without salt
spices, garlic powder
cheese, cheddar","directions":"Preheat the broiler with the rack placed 5 to 6 inches below the heat source, and spray a large baking sheet with nonstick cooking spray.
Spread the butter evenly over both sides of the cut bread, season with the garlic salt, and top with the cheddar cheese.
Transfer the bread to the prepared baking sheet.
Place under the broiler, and bake for 3 to 5 minutes, until cheese is melted and bread is toasted; watch carefully because the bread toasts quickly.
Remove from the broiler, cut into slices, and serve warm.","url":"https://recipe.bluelayer.org/recipe/52660/cheesy-garlic-toast"},{"id":"52653","title":"Flatbreads. by Marco Pierre Black","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat
water, bottled, generic
salt, table","directions":"Remember 2 tablespoons plain flour to 1 tablespoon of plain yoghurt, makes 2-3 flatbreads (great for a hungry adult 7-8 inches round ish) Add pinck of salt, (if you like it leave out if you don't) add splash of tepid water, this aids rolling out the flatbread dough I find.
So mix the flour and yoghurt & water in bowl and your done !
Fast mix huh ?.
Ok divide dough into 2 or 3 bits and roll out onto flour surfice/board into thin patties.
I free form the dough and happily roll away making a natural \"see where it takes me\" shape dough.
I like that, although for more formal flatbread dining occassions I have be known to use a dinner/side plate as a template and using a rounded blunt knife carved the perfect flatbread round.
A match for any a shop aquired imitation !
Now heat a heavy skillet and cook on high heat for a minute or 2 each side.
This bread will bubble up, great !
Now how quick and easy was this to make ?.
Have flatbreads with curry, chilli con carne, spag Bol , make food wraps with them , what about adding tomato puree ,cheese and pepperoni and then grill them ?
Like little flatbread pizza's , the list of uses goes on and on !
Tip, if your mix seam a little sticky, worry not.
Add flour.
This recipe is very forgiving, pat off excess before putting onto hot griddle.
Cook all fltbreads, sometimes just before serving (And these can be made a few hours in advance and left covered) add some garlic butter and fresh corriander and grill for 30 seconds for wonderful garlic flatbreads !
Enjoy & listen to your guests go hmmm, hmmm hmmmmm !
!
If you don't like yor guests do not give them the recipe !
:) hehehe -- .","url":"https://recipe.bluelayer.org/recipe/52653/flatbreads-by-marco-pierre-black"},{"id":"52652","title":"Easy 1-2-3 Shortbread Cookies","ingredients":"butter, salted
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, cream the butter until smooth.
Add the sugar, beating together until combined and fluffy.
Stir in the flour gently until just until incorporated.
Flatten the dough into a disk shape, wrap tightly in plastic wrap and chill for 30 minutes.
Preheat oven to 350 degrees F.
On a lightly floured surface roll out the dough to 1/4 inch thick.
Cut out shapes using cookie cutters of your choice until all the dough is used.
Place the cookies on a baking sheet lined with parchment paper and bake for aproximately 10 minutes or until lightly browned around the edges.
Cool on rack and store in an airtight container.
Note: These cookies can be made with either powdered sugar or brown sugar instead of regular granulated sugar.
Each variation gives it a subtly different flavour, but they will come out just as nicely.","url":"https://recipe.bluelayer.org/recipe/52652/easy-1-2-3-shortbread-cookies"},{"id":"52638","title":"Pork Rolls","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
cheese, parmesan, hard
wheat flours, bread, unenriched
bacon, meatless","directions":"Preheat oven to 275.
Brown the sausage in a skillet and drain.
Mix in the cream cheese until melted.
Take the crusts off the bread and cut in half.
Spread some cheese mixture on bread halves, top with a bacon slice, roll, and secure with a toothpick.
Bake on a cookie sheet for 30 minutes, or until bacon is done and rolls are browned (I recommend turning them once during baking).","url":"https://recipe.bluelayer.org/recipe/52638/pork-rolls"},{"id":"52633","title":"Bagels","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
beverages, ovaltine, classic malt powder
water, bottled, generic
water, bottled, generic
leavening agents, baking soda","directions":"In the bowl of an electric mixer or food processor or by hand, mix the flour, 2 tsps.
salt, the yeast, barley malt syrup and 1 cup plus 2 Tbsps.
water until the ingredients form a stiff, coarse ball of dough (about 3 minutes if mixing by hand or in a mixer; or 1 minute in a food processor).
If necessary, add a little more water.
Let the dough rest 5 minutes.
Knead the dough on a lightly floured surface until the dough feels stiff yet supple, with a satiny, slightly tacky feel, 2 to 3 minutes.
If the dough seems too soft or too tacky, sprinkle over just enough flour as needed.
Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and place it in the refrigerator for at least 1 hour and up to several hours.
Keep in mind that the bagels must be shaped before proofing overnight.
When ready to shape the bagels, line a baking sheet with lightly greased parchment paper or a silicone baking mat.
Remove the dough from the refrigerator and divide it into 6 to 8 equal pieces.
Form each piece into a loose, round ball by rolling it on a clean, dry work surface with a cupped hand; do not use any flour on the surface.
If the dough slides around and won't ball up, wipe the work surface with a damp paper towel and try again -- the slight amount of moisture will provide enough \"bite\" for the dough to form a ball.
When each piece has been formed into a ball, you are ready to shape the bagels.
Using your hands and a fair amount of pressure, roll each dough ball into a \"rope\" 8 to 10 inches long.
(Moisten the work surface with a damp paper towel, if necessary, to get the necessary bite or friction).
Slightly taper the rope at the ends so that they are thinner than the middle.
Place one end of the dough between your thumb and forefinger and wrap it around your hand until the ends overlap in your palm; they should overlap by about 2 inches.
Squeeze the overlapping ends together and then press the joined ends into the work surface, rolling them back and forth a few times until they are completely sealed.
Remove the dough from your hand and squeeze as necessary to even out the thickness so that there is a 2-inch hole in the center.
Place the bagel on the prepared sheet pan.
Repeat with the other pieces.
Lightly wipe the bagels with oil, cover with plastic wrap and place in the refrigerator overnight.
Remove the bagels from the refrigerator 90 minutes before you plan to bake them.
Fill a large stockpot with 3 quarts of water (be sure the water is at least 4 inches deep), cover with a lid, and slowly bring the water to a boil.
When it comes to a boil, add the remaining teaspoons of salt and 1 teaspoons of baking soda, reduce the heat and simmer with the lid on.
Thirty minutes before baking, heat the oven to 500 degrees.
Test the bagels by placing one in a bowl of cold water.
If it sinks and doesn't float to the surface, return it to the sheet, wait 15 minutes and then test it again.
When one bagel passes the float test, they are ready for the pot.
Gently lift each bagel and drop it into the simmering water.
Add as many as will comfortably fit in the pot.
After 1 minute, use a slotted spoon to flip each bagel over.
Poach for an extra 30 seconds.
Using the slotted spoon, remove each bagel and return it to the lined baking sheet.
Continue until all the bagels have been poached.
Generously sprinkle each bagel with a topping, except for cinnamon sugar (see note below).
Place the baking sheet in the oven and reduce the heat to 450 degrees.
Bake for 8 minutes and then rotate the sheet (if using two sheets, also switch their positions).
Check the underside of the bagels.
If they are getting too dark, place another sheet under the baking sheet (i.e., double-pan it).
Bake until the bagels are golden brown, an additional 8 to 12 minutes.
Remove from the oven and transfer the bagels to a rack for at least 30 minutes before serving.
Note: If using cinnamon sugar (1 part cinnamon to 5 parts granulated sugar), immediately brush the top of each hot bagel with melted butter and then generously sprinkle with the mixture so that it is coated.
It will form a nice cinnamon crust as it cools.","url":"https://recipe.bluelayer.org/recipe/52633/bagels"},{"id":"52632","title":"Bread-mum's recipe","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Add 2 tablespoon breadflour , yeast and some water to prepare the starter
When the starter is ready.. add all ingredients and knead till it form a smooth dough.
Let the dough proof till double its size
Divide the dough into 4 portion, roll them into bread loaf and set in the greased tin
Bake 30min at 170 degree.","url":"https://recipe.bluelayer.org/recipe/52632/bread-mums-recipe"},{"id":"52631","title":"Lemon Poppy Seed Shortbread Cookies","ingredients":"sugars, granulated
butter, without salt
spices, poppy seed
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 325F.
Cream confectioners' sugar and butter together until fluffy.
Stir in poppy seeds and lemon juice.
Gradually add flour and mix well.
Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
Prick each wedge several times with a fork and sprinkle with sugar.
Bake for about 20-25 minutes or until golden.
Cool for 4-5 minutes before moving to wire racks to cool completely.
When cool, break each circle apart into wedges.","url":"https://recipe.bluelayer.org/recipe/52631/lemon-poppy-seed-shortbread-cookies"},{"id":"52613","title":"Heavenly Whole Wheat Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
potatoes, raw, skin
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/52613/heavenly-whole-wheat-bread"},{"id":"52609","title":"Famous Hot Artichoke Spinach Dip","ingredients":"artichokes, (globe or french), raw
spinach, raw
cheese, parmesan, hard
cheese, parmesan, hard
spices, pepper, red or cayenne
salt, table
spices, garlic powder
spices, pepper, black
tomatoes, red, ripe, raw, year round average","directions":"Boil frozen spinach and artichoke hearts in 1 cup of water for ten minutes.
Drain in colander.
Heat cream cheese in microwave until soft and creamy.
Mash in spinach and artichokes and stir well.
Add remaining ingredients and combine.
No baking required!
If desired, top with roma tomatoes but don't stir into dip.
Serve HOT HOT HOT HOT HOT immediately with toast points, party bread or chips.
DO NOT SERVE COLD OR IT WILL BE VERY YUCKY!","url":"https://recipe.bluelayer.org/recipe/52609/famous-hot-artichoke-spinach-dip"},{"id":"52604","title":"Dill Batter","ingredients":"wheat flour, white, all-purpose, unenriched
dill weed, fresh
salt, table
leavening agents, baking soda
vinegar, distilled
water, bottled, generic","directions":"In a medium bowl, mix flour, dill weed, and the 1/2 tsp of salt.
Mix baking soda and 1 tbsp vinegar into flour mixture.
Stir in water and beat until smooth.
Use to bread and fry seafood, chicken tenders, livers, gizzards, or veggies like mushrooms, potatoes, etc.","url":"https://recipe.bluelayer.org/recipe/52604/dill-batter"},{"id":"52596","title":"Pumpernickel Bread II","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
molasses
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, yeast, baker's, active dry
cocoa, dry powder, unsweetened
sugars, brown","directions":"Mix well bread flour, rye flour, cornmeal, salt, yeast, cocoa, and brown sugar.
Add milk, oil, and molasses.
Mix thoroughly.
When mixed well enough that the dough holds together, knead by hand 15-20 minutes.
Cover, let rise in bowl 30 minutes.
Punch down, form, and place into 9 1/2x5 inch pan.
Cover with damp cloth and let rise about 1 hour.
Bake in preheated 375 degree F (190 degrees C) oven 25 to 30 minutes, covering top with aluminum foil last 10 minutes.","url":"https://recipe.bluelayer.org/recipe/52596/pumpernickel-bread-ii"},{"id":"52592","title":"Bread Machine Yogurt Cornbread","ingredients":"yogurt, greek, plain, nonfat
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
corn, sweet, white, raw
sugars, granulated
spices, onion powder
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine all ingredients in a bowl.
Transfer to bread machine pan.
Makes a 2 pound loaf.
Medium crust.
When finished, remove from pan and let set for 30 minutes.
Store in air tight container.","url":"https://recipe.bluelayer.org/recipe/52592/bread-machine-yogurt-cornbread"},{"id":"52585","title":"Crusty White Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
salt, table","directions":"In a small mixing bowl, dissolve yeast and sugar in the warm water.
Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined.
Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces and form into loaves.
Place the loaves into two lightly greased 9x5 inch loaf pans.
Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/52585/crusty-white-bread"},{"id":"52568","title":"Mustard Ranch Chicken #RSC","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
yogurt, greek, plain, nonfat
salad dressing, ranch dressing, regular
mustard, prepared, yellow
chives, raw
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard","directions":"Preheat oven to 400'.
Combine yogurt, seasoning, mustard and marinate the chicken with the mixture, overnight.
Remove chicken from mixture, shaking off excess.
Combine breadcrumbs with cheese and chives, add other seasonings if preferred.
Coat chicken in crumb mixture, then place on baking sheet.
Spray lightly with cooking spray.
Bake 30 minutes or until 160' internal temperature.","url":"https://recipe.bluelayer.org/recipe/52568/mustard-ranch-chicken-rsc"},{"id":"52561","title":"Traditional Chapatis","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Add the water to the flour a little at a time, kneading as you go until you have a soft, elastic dough.
Sprinkle a little flour onto a flat surface or board.
Divide the dough into 8 and shape each piece into ball.
Flatten the balls slightly then place one on the floured surface and roll out into a flat disc approximately 15cm/6inches in diameter.
Repeat with the other 7.
Heat a shallow frying pan.
Lay a disc onto the hot pan and leave for 20 to 30 seconds until the surface is bubbly.
Flip over and cook the other side for 10 to 15 seconds.
As soon as brown spots appear on the underside it is done.
Repeat with the other breads.
Cooks tip: The longer you knead the chapati dough the softer the breads will be.","url":"https://recipe.bluelayer.org/recipe/52561/traditional-chapatis"},{"id":"52544","title":"\"You Like Cheese?\" Garlic Bread Spread","ingredients":"cheese, mozzarella, low sodium
cheese, parmesan, hard
cheese, parmesan, hard
spices, pepper, black
spices, garlic powder
oil, olive, salad or cooking
lemon juice, raw","directions":"In large mixing bowl, mix all ingredients together.
Fold until all is blended.
Keep refrigerated in mason jars with lids, or in containers with tightly fitting lids.
To make garlic bread, slice french bread and place on cookie sheet.
Spoon spread onto bread.
Toast, bake, or broil until cheese is bubbly and nicely browned.","url":"https://recipe.bluelayer.org/recipe/52544/you-like-cheese-garlic-bread-spread"},{"id":"52532","title":"Flax Sesame Yeast Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
sugars, brown
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
seeds, flaxseed
seeds, flaxseed
orange juice, raw","directions":"Heat up a small bowl (I just run hot water over it).
Put the honey, brown sugar, water into bowl and sprinkle yeast in and set aside for 10 minutes.
In the meantime, mix all dry ingredients well in large bowl and then mix in butter (I did this with my hands -- it was fun!
).
Make a well in the center and pour yeast mixture into it, then stir well.
Turn out onto lightly floured board and knead lightly for 5-7 minutes, incorporating the extra flour bit by bit.
Add as little possible flour to work with it, the dough will feel semi-sticky.
Knead into a ball and set in a large greased bowl and turn to grease the dough.
Let rise 1 hour.
Punch down dough and shape into loaf (knead lightly).
Put into lightly greased loaf pan and let rise 45 minutes.
Bake at 375 until internal temperature is 180-190 (about 45 minutes).
Temperature is very important when making yeast bread so make sure you use a thermometer whenever a temperature is listed, and a temperature gauge for your oven is ideal as well.
My oven heats a whole 100 more than the dial says!","url":"https://recipe.bluelayer.org/recipe/52532/flax-sesame-yeast-bread"},{"id":"52525","title":"Strawberry Shortcake","ingredients":"strawberries, raw
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
sugars, granulated
vanilla extract","directions":"Stir together berries and 1 tablespoon of sugar and set aside.
For the shortbread:
Preheat oven to 450 F. Lightly grease four 6-ounce ramekins.
In a medium sized bowl, stir together 2 tablespoons of sugar, flour and baking powder.
Cut in margarine until the mixture resembles coarse crumbs.
Set aside.
Combine egg and milk in a small bowl, then add it all at once into the dry ingredients.
Stir until just moistened.
Spread the batter into your four greased 6-ounce ramekins, building up the edges slightly.
Bake for 10 13 minutes or until a toothpick inserted near center comes out clean.
Cool in the ramekins for 10 minutes.
Remove from ramekins and split each into 2 layers.
For the whipped cream:
In a small bowl, use a mixer to whip together the cream, sugar and vanilla extract.
Continue to beat until you reach soft peaks, about 5 minutes.
Spoon the fruit and whipped cream between the layers and over the top of the shortbread.
Serve immediately.
NOTE: If you double the recipe, you can use an 8 round cake pan and cook for 20 30 minutes.
Its so pretty when you have a full size cake.
Calories per serving: 357, Fat: 15, Cholesterol: 40, Sodium: 198, Potassium: 243, Carbs: 45.6, Fiber: 3.5, Sugar: 19, Protein: 6.1","url":"https://recipe.bluelayer.org/recipe/52525/strawberry-shortcake"},{"id":"52515","title":"The Eternal Olive Ring","ingredients":"wheat flours, bread, unenriched
honey
wheat flours, bread, unenriched
spices, pepper, black
salt, table
water, bottled, generic
olives, ripe, canned (small-extra large)
butter, without salt
water, bottled, generic","directions":"In the bowl of a stand mixer, whisk together the flour, sugar, yeast and black pepper (you can do this with a regular old whisk instead of the whisk attachment).
Then whisk in the salt.
Attach the dough hook, turn the mixer on low speed (#2), add the water and mix for a minute, until all the flour is moistened (scrape down the sides of the bowl if necessary).
Then knead the dough on medium speed (#4 on a KitchenAid) for 7 minutes.
The dough should be sticky, but shouldnt stick to your finger if you touch it.
If its too wet, knead in extra flour, 1 tablespoon at a time until its right.
If its not sticky at all, but is rather dry, spray it with a little water and knead it in.
Add the olives and mix on low speed until evenly incorporated (you might need to add in a little more flour now if the olives are very oily).
Dust the dough lightly with flour, cover with plastic wrap, and allow to rest for 20 minutes.
Shape the dough and let it rise: Turn the dough out onto a lightly floured surface, and roll it around a little to lightly flour all surfaces of the dough.
Roll the dough between your hands and the counter into an 18 long rope, dusting with flour as necessary.
Shape the rope into a ring, overlapping the ends by 2 and pinching the seams together.
Transfer the ring to a baking sheet that youve lined with parchment paper.
The ring should be about 7 in diameter.
Oil a piece of plastic wrap and cover the dough with it, oiled side touching the dough.
Let rise at room temperature for an hour, until doubled in bulk (the ring will be about 9 in diameter).
Once the loaf is shaped, set a rack in the lowest position in the oven and place a baking stone on it.
Set a baking sheet on the floor of the oven under the stone.
I use an old broiler pan for thisits to hold the ice cubes.
Turn the oven to 450 F and let it preheat for about an hour.
When the loaf is doubled in size, brush it with half the melted butter and slide it, parchment paper included, onto the hot baking stone.
Toss the ice cubes in the baking sheet and immediately close the door (this produces steam and a great crust).
Bake for 20 minutes.
Turn the oven down to 400 F, slide the bread from the parchment directly onto the stone, rotating it a little as you do so.
Continue baking for another 10 to 15 minutes, until the bread is deep golden brown (an instant-read thermometer inserted into the bread should read about 211 F).
When its done, turn off the oven, open the oven door slightly, and leave the bread in the oven for 5 minutes.
Remove the bread and transfer it to a wire rack.
Glaze with the remaining melted butter and cool completely.
Based on Prosciutto Ring in The Bread Bible by Rose Levy Beranbaum.
As Rose instructs, you should tear this bread rather than cut it.
The texture is eternally satisfying.","url":"https://recipe.bluelayer.org/recipe/52515/the-eternal-olive-ring"},{"id":"52514","title":"Almond Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
nuts, almonds","directions":"In mixer bowl, stir together 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, salt and yeast.
Add water; mix at low speed with paddle for 2 minutes.
Add remaining whole wheat flour; mix at medium speed until blended.
Add remaining all-purpose flour, 1/4 cup at a time, until soft dough forms.
(You may not need to add all the all-purpose flour; dough should be soft but not sticky.
).
With dough hook, knead dough at medium speed for about 8 minutes or until elastic.
Form dough into ball and place in lightly oiled bowl, turning to coat.
Cover with plastic wrap; let rise in warm place until doubled in bulk.
Remove plastic; punch down dough with your fist.
Cover and let rise 30 minutes more.
Heat oven to 400 degrees F.
Divide dough into 6 pieces; form each piece into a ball.
Cover with a towel and let rest for 5 minutes.
Roll 1 piece of dough as thin as possible.
With your hands, lift and stretch dough as thin as you can without tearing, rotating dough as you work, until round is about 8 inches in diameter.
Sprinkle with 1 tablespoon almonds, pressing them in gently.
Repeat with remaining dough to make 6 rounds.
Place rounds on baking sheets; bake for about 10 minutes or until brown in spots.
Cool on rack.","url":"https://recipe.bluelayer.org/recipe/52514/almond-flatbread"},{"id":"52508","title":"Magenbrot, Soft Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
spices, nutmeg, ground
leavening agents, baking soda
water, bottled, generic
sugars, powdered
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven at 190C (heat and timing are basing it on convection oven).
Mix well all the ingredients for the dough together.
Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
Bake 30-40 minutes at 190C.
Remove tray from oven and store at least 8 hours.
Cut the dough into rectangles of a size of about 2 cm by 3 cm.
For the glaze melt at low temperature the chocolate in the water.
Add all the remaining ingredients, mix well and keep warm.
Dip your pieces of dough into the glaze, let drop on a grate.
Transfer on a tray and let dry some hours.
Turn once and let dry again.
Store in an airtight containers.","url":"https://recipe.bluelayer.org/recipe/52508/magenbrot-soft-gingerbread"},{"id":"52496","title":"Creamed Onions","ingredients":"onions, raw
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
spices, pepper, black
spices, nutmeg, ground
bread crumbs, dry, grated, plain","directions":"Blanch onions in a 3-quart pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking.
Drain and peel onions.
Put onions and 1 teaspoon salt in same pot and add fresh water to cover by 1 inch.
Bring to a boil, then reduce heat and simmer, covered, until onions are tender, about 20 minutes.
Drain well in colander and transfer to a buttered 2-quart baking dish.
Put oven rack in middle position and preheat oven to 350F.
Melt 1 tablespoon butter in a 1- to 2-quart heavy saucepan over moderately low heat, then add flour and cook, stirring, 1 minute.
Add cream in a stream, whisking, and bring to a simmer, whisking.
Simmer sauce, stirring occasionally, 2 minutes.
Stir in pepper, nutmeg, and remaining 1/4 teaspoon salt and pour sauce over onions.
Melt remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately low heat, then add bread crumbs and cook, stirring, until golden, 3 to 5 minutes.
Sprinkle toasted crumbs evenly over onions and bake until sauce is bubbling, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/52496/creamed-onions"},{"id":"52473","title":"Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
seeds, flaxseed
salt, table
spices, basil, dried
spices, rosemary, dried
spices, thyme, dried
seeds, sunflower seed kernels, dried
oil, olive, salad or cooking
alcoholic beverage, beer, regular, all","directions":"Mix all the dry ingredients.
Add oil and beer.
Stir until dough is just mixed.
Put dough in a greased 9x5x3-inch loaf pan.
Bake at 375 F for 45 minutes or until nicely browned.
Remove from oven and let bread cool in pan for 10 minutes.
Remove from pan to cool some more.","url":"https://recipe.bluelayer.org/recipe/52473/beer-bread"},{"id":"52471","title":"Family Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Using a very large bowl, mix the water, dry milk powder and sugar.
Add the yeast, sort of sprinkled on top.
Allow the mixture to sit until the yeast dissolves some, this should only take a couple of minutes.
Add the salt, margarine or oil, and flour.
Mix with a wooden spoon until it gets too stiff and then dig in with your hands.
When the dough is in a nice cohesive ball, turn it out onto a floured kitchen table or counter.
Knead the dough for 10 minutes, adding more flour as necessary as you go along.
Coat the dough with oil, about 2 tablespoons of it, and put it into the bowl.
Cover it with a towel or plastic wrap and let it set in a warm place to rise for about an hour or so.
It should double in bulk.
It may take up to two hours on cool days, or in the air conditioning, so be patient.
Punch down the dough by literally pressing your fist into the center of it.
Divide the dough into 4 equal lumps.
Coax them into loaf shapes and place them into large (9- by 5-inch) well oiled loaf pans.
Cover the dough with a clothor more plastic wrap and let it rise again.
It should take less time for the second rising.
en the dough is risen up enough, bake the loaves at 350F for about 40 inutes.
You can tell the bread is done by thumping the bottom with your finger.
If it doesn't make a dull, hollow sound, put it back into the pan a bake a short while longer.","url":"https://recipe.bluelayer.org/recipe/52471/family-bread"},{"id":"52459","title":"Colonial Brown Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Preheat oven to 350F Grease 2 loaf pans, 9x5\".
Whisk buttermilk and sugar until sugar is dissolved.
In another bowl, whisk both flours with baking soda and salt.
Pour buttermilk over the dry ingredients and stir together until there are no visible streaks of dry flour.
Divide batter between prepared pans.
Bake 1 hour in preheated oven, or until a knife comes out clean.
Serve warm.
Store leftovers tightly wrapped in plastic in the refrigerator; it reheats nicely and makes great toast.","url":"https://recipe.bluelayer.org/recipe/52459/colonial-brown-bread"},{"id":"52444","title":"Poppy Seed And Onion Bread Recipe","ingredients":"onions, raw
salt, table
sugars, granulated
spices, poppy seed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt","directions":"for bread machine.
Combine salt, sugar, sugar, whole wheat flour, bread flour and poppy seeds in bread pan.
Next, pour water, onions and butter on top.
Fill yeast dispenser with 2 tsp.
of yeast.
Press start pad.
Remove bread pan from machine after beeping stops.
Turn pan upside down to release bread and allow to cold on a wire rack.
Makes 1 large loaf.","url":"https://recipe.bluelayer.org/recipe/52444/poppy-seed-and-onion-bread-recipe"},{"id":"52439","title":"Janice's Bacon Chicken Liver Appetizer","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bacon, meatless
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard","directions":"clean chicken livers and cut into good size bites (usually in half).
cover chicken livers with bread crumbs.
cut bacon strips into sizes that will wrap around liver once with overlap enough to secure to liver with a toothpick.
place on baking sheet or broiler pan and bake at 350 until bacon is crisp or to your liking (45 - 60 min).
When bacon is to your liking, remove from oven and, while still hot, roll in or sprinkle with parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/52439/janices-bacon-chicken-liver-appetizer"},{"id":"52421","title":"French Wheat Bread (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Combine according to your manufacturer's directions.
Success Hints: To develop the crisp crust that French Bread is known for, use your French cycle.
If your machine doesn't have a French cycle, simply start your machine and let it go through the first knead, then stop and restart it from the beginning again.
This gives the bread extra kneading time and results in a crisp crust.
Because of the distinctive chewy French crust, it is recommended that this bread is served within 24 hours to avoid toughness.
This recipe can be made using the regular, rapid and delayed time bake cycles.","url":"https://recipe.bluelayer.org/recipe/52421/french-wheat-bread-bread-machine"},{"id":"52420","title":"Hizzoner's Deli Multi Grain Bread","ingredients":"water, bottled, generic
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
semolina, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
oats
salt, table
seeds, flaxseed
seeds, sesame seeds, whole, dried
seeds, flaxseed
butter, without salt","directions":"In a 4 cup measure put the 2 1/4 cups warm water ( minimum of 110 degrees or a bit warmer), 1/4 cup molasses, and 3 teaspoons active dry yeast.
In your mixer bowl or large mixing bowl put the flours, vital wheat gluten, oats, salt, and seeds.
Stir all dry ingredients together well in mixer bowl so everything is evenly distributed.
Melt 1/4 cup of butter and whisk into your proofed molasses/yeast/water mixture before you add it into the dry ingredients.
Stir till dough is shaggy.
If the dough seems wet add a bit of bread flour, if it seems too dry add a bit of water.
You want the dough to come together but still be a bit messy.
If you knead with a mixer, put in dough hook and knead for about 7 minutes.
( If you are going to hand knead it will take about 10 minutes.)
Turn the dough out on a floured board and knead by hand a couple of minutes till the dough is quite elastic and not sticky.
If the dough seems sticky, add a small amount of bread flour in as you knead.
Put in a big, well buttered bowl to rise covered with with a damp tea towel or plastic film.
Let rise for one to one and a half hours in your oven with the light on till doubled in size.
Turn the dough out on floured counter and cut in half.
Punch down and form into two loaves either in loaf pans or hand formed loaves on a greased baking sheet.
Let rise in oven with light on for an hour, covered, till doubled in size.
Bake at 375*F. for 30 minutes till loaf sounds hollow when tapped on the bottom.
Remove loaves from pans and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/52420/hizzoners-deli-multi-grain-bread"},{"id":"52412","title":"Oven Baked Onion Ranch Chicken Tenders","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
onions, raw
salt, table
spices, pepper, black
spices, garlic powder
salad dressing, ranch dressing, regular","directions":"Set oven to 400 F with rack in lowest position.
Lightly grease a 13 x 9-inch or larger foil lined baking sheet.
Place the fried onions in a shallow bowl and crush them until they are about the size of your panko bread crumbs.
I used an absorbant paper towel to crush them to remove some of the excess oil.
Add the panko, seasoned salt, black pepper and garlic powder to the crushed onions and mix together.
Dip the chicken into the ranch to coat and allow excess to drip off.
Coat in the onion and panko mixture.
Place in a single layer on the greased baking sheet.
Do not use a smaller baking sheet to prevent soggy chicken coating.
Bake uncovered for 7 minutes turn and cook until done.
Usually another 7 to 10 minutes depending on the size of the tenderloins.
This will take longer if you use full size chicken breast.","url":"https://recipe.bluelayer.org/recipe/52412/oven-baked-onion-ranch-chicken-tenders"},{"id":"52400","title":"Classic French Bread in a Breadmaker","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread maker pan in the order given.
Set bread machine to 2-pound loaf size, and a basic setting.
For a traditional loaf, place ingredients in bread maker pan in the order given and set the machine to dough.
When the dough is done, remove from the pan and knead 20 times.
Instead of kneading by hand, I leave the dough in the pan and start the dough cycle again until it is kneaded.
Shape into a loaf and make about 6 cuts, 1/2 inch deep in the top of the loaf.
Cover and let rise for 1/2 hour.
Then bake at 350 degrees F for 30-40 minutes.","url":"https://recipe.bluelayer.org/recipe/52400/classic-french-bread-in-a-breadmaker"},{"id":"52387","title":"Hand Ground and Oven Roasted Cornmeal Mush","ingredients":"water, bottled, generic
water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow","directions":"I use a Country Living mill and Walton's whole yellow corn.
Pick through it and discard cob, rocks and sorry looking corn.
If you are on a soy free diet, fall over dead.
There is some soy seed in this corn due to shared feed bins at the storage facilities.
Place cleaned corn on a cookie sheet with side boards and cook for approximately 15 minutes at 350 OR until it smells good.
Remove from oven and let stand until completely cool.
Grind in hand mill and rejoice at the roasted corn smell filling your house.
While heating the boiling water, soak the salt and cornmeal and one quart of cold tap water.
I have well water without chlorine added.
When the water is boiling and the cold water mix has had a chance to sit for five minutes, slowly mix the cold into the hot water and stir for about ten minutes until the mix gets a, hard to explain, solid looking shiny surface.
Reduce heat to low, cover with a wire mesh splatter shield and stir occasionally until craters are made when a bubble goes off.
Pour into a bread pan immediately and spray surface with a can of cooking oil spray and let completely cool.
Place in the refrigerator uncovered if you wish.
The oil will protect it.
You now have several days, to a week, of eating depending on how many \"mush eaters\" you have in the family.","url":"https://recipe.bluelayer.org/recipe/52387/hand-ground-and-oven-roasted-cornmeal-mush"},{"id":"52383","title":"Knackebrot (German Crispy Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix and knead all ingredients throughly.
Spread and roll dough thinly on a greased cookie sheet (only about 1/8th of an inch thick).
Spread sesame seeds evenly on top of dough, and roll with rolling pin again to make sure seeds stick to the dough.
Cut into rectangles (about the size of graham crackers), and make holes evenly with a fork.
Bake for 20 minutes at 425 F (220 C).
When done, don't put bread in any closed container, or it will get soft!","url":"https://recipe.bluelayer.org/recipe/52383/knackebrot-german-crispy-bread"},{"id":"52369","title":"Classic French Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine all of the ingredients in a mixing bowl.
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
If mixing by hand, use a large spoon and stir for 1 minute, until well blended and smooth.
If the spoon gets too doughy, dip it in a bowl of warm water.
The dough should form a coarse shaggy ball.
Let it rest, uncovered, for 5 minutes.
Switch to the dough hook and mix on medium-low speed for 2 minutes or knead by hand for about 2 minutes, adjusting with flour or water as needed.
The dough should be smooth, supple, and tacky but not sticky.
Whichever mixing method you use, knead the dough by hand on a lightly floured work surface for about 1 minute more, then transfer it to a clean, lightly oiled bowl.
Cover the bowl with plastic wrap, then immediately refrigerate overnight or for up to 4 days.
If the dough feels too wet and sticky, do not add more flour; instead, stretch and fold it one or more times at 10-minute intervals, as shown on page 18, before putting it in the refrigerator.
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
Remove the dough from the refrigerator about 2 hours before you plan to bake.
Gently transfer it to a lightly floured work surface, taking care to degas it as little as possible.
For baguettes and batards, divide the cold dough into 10-ounce (283 g) pieces; for 1 pound boules, divide the dough into 19-ounce (53 g) pieces; and for freestanding loaves, use whatever size you prefer.
Form the dough into batards and/or baguettes (see pages 21 and 22) or boules (see page 20).
Mist the top of the dough with spray oil, loosely cover with plastic wrap, and proof at room temperature for about 1 1/2 hours, until increased to 1 1/2 times its original size.
About 45 minutes before baking, preheat the oven to 550F (288C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
Remove the plastic wrap from the dough 15 minutes prior to baking; if using proofing molds, transfer the dough onto a floured peel.
Just prior to baking, score the dough 1/2 inch deep with a serrated knife or razor.
Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450F (232C).
Bake for 12 minutes, then rotate the pan and bake for another 15 to 25 minutes, until the crust is a rich golden brown, the loaves sound hollow when thumped, and the internal temperature is about 200F (93C) in the center.
For a crisper crust, turn off the oven and leave the bread in for another 5 minutes before removing.
Cool the bread on a wire rack for at least 45 minutes before slicing or serving.
By simply varying the method so that the shaped loaves undergo cold fermentation, rather than the freshly mixed bulk dough, you can create a spectacular loaf with a distinctive blistered crust.
After the dough is mixed and placed in a clean, oiled bowl, let it rise at room temperature for about 90 minutes, until doubled in size.
Divide and shape as described above, mist with spray oil, then cover the shaped dough loosely with plastic wrap and refrigerate it overnight, away from anything that might fall on it or restrict it from growing.
The next day, remove the dough from the refrigerator 1 hour before baking.
It should have grown to at least 1 1/2 times its original size.
Prepare the oven for hearth baking, as described on page 30.
While the oven is heating, remove the plastic wrap and let the dough sit uncovered for 10 minutes.
Score the dough while its still cold, then bake as described above.","url":"https://recipe.bluelayer.org/recipe/52369/classic-french-bread"},{"id":"52366","title":"ABM Favorite Sourdough Bread","ingredients":"wheat flours, bread, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flours, bread, unenriched","directions":"Get all of the ingredients together and have them near your bread machine, with the container in the machine.
Add 1 cup flour, honey, salt, and yeast to bread pan.
Start basic bread cycle with dark crust to begin mixing these things together.
Slowly add warmed milk and butter while the bread machine is stirring.
I have also used whey left over from my crockpot yogurt and it's turned out AWE-SOME!
Add the sourdough the same way; slowly while it mixes.
Add the remaining flour to the wet mixture.
The dough will get very crumbly and might seem too dry.
Help this out by pressing down on the dough during kneading to get it to incorporate all dough bits.
Close the top and let it finish its cycle.
Take it out IMMEDIATELY so it doesn't get soggy,.
Alternatively use DOUGH ONLY and then let it raise overnight and bake in the oven at 375 for 30 minutes.
If you give it a \"cold rise\" it turns out even more awesome!","url":"https://recipe.bluelayer.org/recipe/52366/abm-favorite-sourdough-bread"},{"id":"52365","title":"Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 375 degrees F.
Spray loaf pan with cooking spray.
combine flour, baking powder, salt and sugar in medium mixing bowl.
add beer and mix well.
Pour into prepared loaf pan and bake for 55 minute
During last few minutes of baking, brush top with melted butter.","url":"https://recipe.bluelayer.org/recipe/52365/beer-bread"},{"id":"52315","title":"Easy Soft Breadsticks","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
seeds, sesame seeds, whole, dried","directions":"Mix flour, sugar, baking powder and salt.
Slowly add milk to form a soft dough.
Knead on a floured surface 4 times.
Roll into 10 inch by 5 inch rectangle.
Cut into 12 sticks.
Put butter in 13x9 baking dish.
Roll breadsticks in butter.
Sprinkle with sesame seeds.
Bake at 425 for 16 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/52315/easy-soft-breadsticks"},{"id":"52314","title":"Nutty fish","ingredients":"salad dressing, mayonnaise, regular
mustard, prepared, yellow
delallo, italian seasoned breadcrumbs,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
spices, pepper, red or cayenne
nuts, pecans
sauce, fish, ready-to-serve","directions":"In shallow bowl combine mayo, mustard, sugar and cayenne pepper.
Combine bread crumbs, nuts and coconut in a ziplock bag.
Dip fish fillets in mayo mixture then shake in crumb mixture.
Bake 20 minutes in buttered baking dish at 375 degrees.","url":"https://recipe.bluelayer.org/recipe/52314/nutty-fish"},{"id":"52311","title":"Shortbread Supreme","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Stir in flour by hand until the dough is smooth.
Extra flour can be added if the dough is not stiff enough to roll out.
On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters.
Place 1 inch apart onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned.
Cool on cookie sheets for a few minutes before transferring to wire cooling racks.","url":"https://recipe.bluelayer.org/recipe/52311/shortbread-supreme"},{"id":"52310","title":"Amish Friendship Bread Starter And Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat","directions":"Put 1 c. of starter in each of three containers.
Give 2 away to friends and keep one.
This will begin their Day 1.
Bread recipe # 11 c. starter1 c. Vegetable Oil1 c. Sugar2 c. Flour3 Eggs1 small Vanilla Pudding Mix - Instant1 tsp.
Cinnamon1/2 tsp.
Salt1/2 tsp.
Baking Soda1/4 tsp.
Baking Powder1/2 c. MilkCinnamon Sugar:1 c. Sugar2 Tbsp.
Cinnamon
You will have about 1 c. of batter left (besides the 1 c. you have saved for yourself).
To the remaining batter add in vegetable oil, sugar, flour, baking pwdr, baking soda, Large eggs, lowfat milk, vanilla pudding mix, cinnamon, and salt.
Beat till well blended.
Add in one c. raisins, chocolate chips or possibly nuts, if you like.
Grease 2 loaf pans well, and sprinkle with cinnamon sugar, coating bottom well.
Turn batter into pans, and sprinkle remaining cinnamon sugar onto tops of loaves.
Bake at 325 degrees for one hour.
Bread recipe # 21 c. batter2 c. flour1/2 tsp.
vanilla2/3 c. oil3 eggs1/2 tsp.
baking soda3/4 c. sugar1/2 tsp.
salt1 1/4 tsp.
baking powderStir all together till well mixed.
Add in 1/2 c. or possibly more of any 1,2,3 or possibly 4 of the following:RaisinsDatesNutsOatmealBran flakesChopped applesBananasGrated carrotZucchiniChocolate chipsApplesauce with additional flour or possibly oatmeal Bake in 2 greased and sugared loaf pans, at 350 deg.
F. for 45-50 min.","url":"https://recipe.bluelayer.org/recipe/52310/amish-friendship-bread-starter-and-bread-recipe"},{"id":"52301","title":"Lefse - Scandinavian Potato Flatbread","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched","directions":"When potatoes are cool enough to handle, add salt and butter; mash.
Chill.
Mix baking powder with a small amount of flour and add to potatoes.
Add enough flour so that the dough can be rolled very thinly on a floured board.
Roll only a small portion at a time.
Cut into quarters and bake on a hot (400F), lightly greased griddle, browning lightly on both sides.","url":"https://recipe.bluelayer.org/recipe/52301/lefse-scandinavian-potato-flatbread"},{"id":"52293","title":"Quick Turkey Tetrazzini","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
butter, without salt
salt, table
onions, raw
mushrooms, white, raw
ground turkey, raw
peas, green, frozen, unprepared
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
lemon juice, raw
spices, thyme, dried
egg substitute, powder","directions":"Preheat oven to 425F.
In a bowl, combine bread crumbs, 1/4 cup cheese and 3 tbsp melted butter.
Season lightly with some salt, set aside.
In a medium saucepan, toss 1 tbsp butter with the mushrooms, onions and 1 tsp salt over medium heat.
Cover and cook for 3 minutes, remove lid, cook another 3 minutes, stirring.
Transfer to bowl; add turkey meat and peas.
Mix and set aside.
In same pan, whisk remaining butter and flour to a roux.
Add stock, bring to boil, let simmer for some 3 minutes.
Remove from heat, stir in lemon juice, thyme and remaining 1/2 c cheese.
Season with salt and pepper.
Combine sauce with meat and noodles.
Pour in a greased 9x13 pan and top with the breadcrumb mix.
Bake until golden brown and bubbly 13-15 minutes.","url":"https://recipe.bluelayer.org/recipe/52293/quick-turkey-tetrazzini"},{"id":"52292","title":"For Beginners: Yogurt Bread Starter (Leaven)","ingredients":"yogurt, greek, plain, nonfat
wheat flours, bread, unenriched
sugars, granulated
wheat flours, bread, unenriched","directions":"Sterilize the jar in boiling water.
(Or moisten the jar and microwave for a minute.)
Leave the jar to cool down.
Water droplets on it are fine.
You can use tap water for the starter.
Put the yogurt, bread flour and sugar in the jar and mix.
See Hints for where to place the jar.
In midsummer when it's very hot, put it in a cool location in your room when you're at home, and put it in the refrigerator when you go out and your house will get very hot.
In the winter, look for a place in your house where the temperature is around 20 to 25 C. In our house in northern Hokkaido, we have the stove on all day, so near the stove is the best location for the starter.
(See Hints.)
Open the jar 2 to 3 times a day to incorporate air, and shake the jar lightly too.
You can also mix it with a clean spoon.
In 2 to 5 days you can see that it's fermenting and bubbling as shown in the photo.
(You can make bread with this, using a ratio of 1 part starter to 2 to 4 parts bread flour.)
If you aren't going to use it to bake bread right away, store it in the refrigerator.
To add to the starter: Mix in 20 g of bread flour.
Mark the top of the starter with a rubber band around the jar, so you can easily tell if it's increasing in volume.
If the starter is not fermenting, mix it up about every 5 hours.
After 5 hours, it should have doubled or tripled in volume.
In this photos it's tripled in volume 10 hours later.
(It usually does that in 5-6 hours.)
If you let the starter rest in the refrigerator overnight after it's fermented, the dough you make with it will rise more.
Bring the starter to room temperature before using it to make bread.
If the starter doesn't increase in volume as shown in step 5 - give it an energy boost.
Mix it up occasionally, and incorporate air into it.
If it still isn't moving, feed it with a little sugar or honey (about 1/3 teaspoon).
Mix it in, and then mix the starter occasionally while observing it.
If the starter does ferment as shown in step 6 and then deflates again, that's fine - it means the yeast in it is very active, and the bubbles just burst.
Try adding a little flour.
If the starter is active, it will rise up again.
To store the starter in the refrigerator as in steps 4 and 6, mix a bit less than 1/4 teaspoon of sugar in every 3 days.
You can keep it in the refrigerator for about a week.
What's an active starter?
In step 6, it will have lots of bubbles and even have a net-like texture.
If it has no air bubbles and looks slimy, it's not very active.
Try mixing in a little sugar or flour.
If it still doesn't get bubbly, use it to make foccacia, pizza crust,or crackers.
Please refer to \"For beginners: Basic bread Made with Yogurt Starter\" -.
It's an easy bread to bake with this starter.
If making a liquid starter: Mix the yogurt, water and sugar in a 10:10:1 ratio.
Leave for 3 to 4 days, and when it's bubbly it's done.
Add an equal amount of bread flour to it, and when it's doubled or tripled in volume the starter sponge is done!
If you keep feeding a liquid starter with sugar every 3 days, it will last for quite a long time.
To keep a yogurt starter sponge going: Mix the sponge with about 1/4 of its weight in water and 1/4 of its weight in bread flour and mix.
If it's not very active, feed it with a little sugar.
You can keep the sponge going like this at least 2-3 times.
You can add liquid starter instead of water.
To make bread with starter that's not too sour: In the summer: if you keep the starter in a hot location, it will ferment fast and become sour, so if the ambient temperature is above 30 C, after it has doubled or tripled in volume, put the starter in the refrigerator.
In the winter: If you let the starter ferment for a long time at a cool temperature, it also gets sour easily.
Add more sugar, and try to keep it in a warm location.
Put it on top of the refrigerator, in the boiler room, or go to bed with it in your arms.","url":"https://recipe.bluelayer.org/recipe/52292/for-beginners-yogurt-bread-starter-leaven"},{"id":"52268","title":"Yogurt Sauce For Chicken Strips","ingredients":"yogurt, greek, plain, nonfat
spices, coriander seed
honey","directions":"In a small bowl, combine all ingredients.
*I serve with breaded chicken strips.
*","url":"https://recipe.bluelayer.org/recipe/52268/yogurt-sauce-for-chicken-strips"},{"id":"52261","title":"Authentic Irish Soda Bread","ingredients":"cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated","directions":"Sift the flour, baking soda and powder into a bowl.
Add the sugar and raisins, and stir.
Add the buttermilk and form a dough.
On a floured surface, knead the dough by continuously folding it into itself.
Form a round shape and cut a cross shape on the top to keep the bread from\"bursting\" while baking.
Bake for 35-40 minutes at 350F.","url":"https://recipe.bluelayer.org/recipe/52261/authentic-irish-soda-bread"},{"id":"52259","title":"Blue Corn Tortillas","ingredients":"corn, sweet, white, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
Place corn meal in a bowl and pour boiling water over.
Stir to mix well.
Let sit for fifteen minutes.
Mix in one-half cup of all purpose flour.
Turn this mixture out onto a bread board spread with 1/4 cup of flour.
Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more).
The dough will be soft but not at all strong.
Return the dough to the bowl and cover.
Let rest for 30 minutes.
Divide the dough into eight pieces.
Between well-floured palms, make flat round patties out of each of the eight and set aside.
Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla.
On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter.
(We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness).
Cook the tortilla as you would a wheat tortilla, approximately one minute on each side.
The tortillas will be flecked with brown on both sides.
When cooked, remove and wrap in a kitchen towel.
Stack one on top of another.","url":"https://recipe.bluelayer.org/recipe/52259/blue-corn-tortillas"},{"id":"52235","title":"Scottish Jesses Dundee Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
semolina, unenriched","directions":"Preheat oven to 300F In the bowl of an electric mixer or by hand, beat the butter to soften it, adding the sugar gradually to incorporate the two ingredients.
Now add the flour and the semolina and blend the ingredients together thoroughly, working everything together with your hands towards the end of the mixing time.
Transfer the dough to a lightly floured surface and roll it out with quick gently strokes of the rolling pin until it is the right size to fit in the tart pan.
Transfer it to the tart pan and lightly press the dough evenly into the pan, right up the fluted edges.
Prick all over with a fork to prevent buckling when it is in the oven and transfer to the centre shelf of the oven to bake for about 1 hour or until it is pale golden and firm to the touch.
Remove from the oven and, before it cools, use a metal spatula to mark out 12 wedges on the surface.
Let it cool in the pan.
Cut into wedges when completely cold.
New Celtic Cooking.","url":"https://recipe.bluelayer.org/recipe/52235/scottish-jesses-dundee-shortbread"},{"id":"52228","title":"Multigrain Pita Bread with Sun Dried Tomato","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
tomatoes, red, ripe, raw, year round average","directions":"Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
Combine the flour, olive oil, salt, garlic powder, sunflower and pumpkin seeds and white sesame seeds, sundried tomatoes in a large mixing bowl.
Pour yeast mixture into center and stir until dough can be gathered into a ball.
Knead dough floured board until smooth.
Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
Punch down dough; place on lightly floured board.
Divide dough into 12 equal pieces.
Shape into circles and place on nonstick cookie sheets.
Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
Preheat oven to 500 F.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on bottom rack oven for 5 minutes.
Once one cookie sheet, you can bake 2 to 3 pita breads at one time.
Remove pitas from cookie sheets and let cool on rack.
Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/52228/multigrain-pita-bread-with-sun-dried-tomato"},{"id":"52203","title":"Pecan Squares","ingredients":"wheat flour, white, all-purpose, unenriched
butter, salted
sugars, granulated
butter, salted
sugars, brown
honey
syrup, maple, canadian
cream, fluid, heavy whipping
nuts, pecans","directions":"Position an oven rack in the center of the oven and preheat oven to 350 degrees.
Butter a 13x9-inch baking pan.
Line the bottom and the 2 short ends with a 20-inch-long piece of aluminum foil, pleating the foil to fit and let the excess foil hang over the ends.
Lightly butter the foil.
To make the shortbread layer: In a medium bowl, mix the flour, butter and sugar with an electric mixer set on low speed just until combined and crumbly.
Do not mix into a dough; it should remain crumbly.
Press firmly and evenly into the prepared pan.
Bake until golden brown, about 30 minutes.
Remove from the oven and let stand on a wire cooling rack.
Leave the oven on.
To make the topping: In a medium saucepan, bring the butter, brown sugar, honey, maple syrup and heavy cream to a boil, stirring until the butter melts.
Boil for 2 minutes.
Remove from the heat and stir in the pecans.
Pour and spread the pecan mixture over the crust.
Return to the oven and bake until the pecan mixture is bubbling and golden brown around the edges, about 30 minutes.
Let cool completely in the pan on a wire cooling rack.
Run a dinner knife around the edges of the shortbread to release it.
Lift up the foil \"handles\" and remove the shortbread from the pan.
Using a long sharp knife, cut into 24 rectangles.","url":"https://recipe.bluelayer.org/recipe/52203/pecan-squares"},{"id":"52189","title":"Applesauce Bread (For Breadmaker) Recipe","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground
salt, table
molasses
leavening agents, yeast, baker's, active dry
nuts, walnuts, english","directions":"Put all in bread maker and set as you would for white bread.
This makes an extremely large loaf, and was touching the top of my breadmaker.
You may want to take it out 5 min early to prevent the top from scorching.
NOTES : I just want to say as soon as I saw this recipe today I knew which I hadto try it.
I didn't have any applesauce, but I had a big apple that Iput in the microwave, then processed.
I didn't have any molasses but Idid have some maple syrup so I used which.
I just took it out and it isfabulous.
I am going to replace my missing molasses tonight so I canmake a loaf of this for a brunch which we are going to Saturday morning.
Curtis
I went home yesterday, all set to make the pumpkin bread which was posted recently, and found no pumpkin.
Undaunted, I went ahead and concocted this, that the SO is still raving over!
[NFritz]
Had some left-over chicken and thought I'd try a recipe I had seen recently.
I cut the oil, increasedsome of the vegetables.
It was quick to make and is very tasty.","url":"https://recipe.bluelayer.org/recipe/52189/applesauce-bread-for-breadmaker-recipe"},{"id":"52188","title":"Old-Fashioned Goodness Cracked Wheat Bread(Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
bulgur, dry
wheat flours, bread, unenriched","directions":"Measure the ingredients into the baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/52188/old-fashioned-goodness-cracked-wheat-bread-bread-machine"},{"id":"52150","title":"Authentic Cuban Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"MANUAL METHOD: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this \"turn\" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
MIXER METHOD: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
BREAD MACHINE METHOD: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough.
Allow the machine to complete its cycle.
Divide the dough into six pieces, and shape each piece into a rough log.
Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end).
Place the loaves on a parchment-lined or lightly greased baking sheet.
Let the loaves rise, covered, for 1 hour.
Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf.
Preheat the oven to 375F while the loaves are rising.
Bake the bread for about 30 minutes, or until it's golden brown.
Remove it from the oven, and cool it on a rack.
The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.
Yield: 6 sandwich loaves.","url":"https://recipe.bluelayer.org/recipe/52150/authentic-cuban-rolls"},{"id":"52148","title":"Cat's Meow Catfish","ingredients":"fish, catfish, channel, wild, raw
salad dressing, italian dressing, commercial, regular
bread crumbs, dry, grated, plain","directions":"Put the catfish fillets in a ziplock bag and pour in your favorite Italian dressing.
Let the fish fillets marinate for a couple of hours, refrigerated.
Turn the oven on to 425F and line a pan with foil and spray the foil with nonstick spray.
Remove the catfish from the dressing and dredge in seasoned breadcrumbs and place the fillets on the foil.
Bake at 425F for 15 minutes for small fillets, 20-25 for large fillets.
Great served with tartar sauce, lemon wedges.","url":"https://recipe.bluelayer.org/recipe/52148/cats-meow-catfish"},{"id":"52138","title":"Hand Kneaded Chewy Bagels","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic","directions":"Put the bread flower in a bowl.
Make a well in the middle and add yeast.
Place the salt and sugar outside the well.
Pour half of the water into the well and stir to dissolve the yeast.
Pour the remaining water in circular motion and quickly mix with the dry ingredients.
Once the dough comes together, move the dough onto a working surface.
Using your body weight, knead it for about 15 minutes.
The dough is done when it is smooth.
Divide dough into quarters, roll it out into balls by pulling the dough and working it back into itself.
Place seam side down, cover with firmly squeezed dump cloth allow it to rise for about 10 minutes.
Flip the dough so the seam side is up.
Flatten it with your hand allowing trapped air to come out.
Roll the dough into a sausage shape about 20cm long.
By flattening one of the end will make it easier to connect it.
Connect the both ends into a ring.
Lightly spray some water onto the surface of the dough.
Allow it to rise again in an oven heated to 35C for about 60 minutes.
In a large pot, bring a plentiful amount of water to a boil.
Add 2 tablespoons of sugar (not included in the recipe).
Insert dough into the hot water and boil for 30 seconds each side.
Drain the dough.
Bake in oven at 190C for 15 minutes.
Make a sandwich by toasting the bagel, spread some cream cheese and insert mizuna greens, avocado and cherry tomatoes.
Dough with 200 g bread flour and 50 g rye flour.
Add walnuts in step 1.
I had it with some cream cheese.
Added dried figs in step 1.
Spread some cream cheese between and toasted the bagel.
Chocolate bagel.
Wrapped the dough with chocolate in step 7.","url":"https://recipe.bluelayer.org/recipe/52138/hand-kneaded-chewy-bagels"},{"id":"52134","title":"Sunflower Seed Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table
oats
seeds, sunflower seed kernels, dried
seeds, flaxseed
honey
butter, without salt
oil, canola
animal fat, bacon grease","directions":"Stir yeast into the lukewarm water.
Let sit for about 10 minutes.
In a bowl combine flour, salt and oats.
Pour in yeast/water mixture and mix well.
Add sunflower seeds, flax seeds, honey and lastly, melted butter.
Keep mixing with your mixer at medium speed until you get a soft and quite sticky dough.
Place the dough into a bowl (previously coated with oil), cover with a towel and let rise for about 2 hours.
2 hours later, on a slightly floured surface, roll the dough into a rectangular shape, then starting from one short edge, roll it up to the other edge.
Place it in a well-buttered loaf pan, cover with plastic wrap and let sit for 1 hour.
Bake at 180 degrees C for about 50 minutes or until golden brown.
Let it cool, then slice it up.","url":"https://recipe.bluelayer.org/recipe/52134/sunflower-seed-bread"},{"id":"52130","title":"Moist Ricotta and Honey Bread","ingredients":"cheese, ricotta, whole milk
butter, without salt
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Mix together ricotta cheese, butter, honey and water in medium bowl.
Mix whole wheat flour, bread flour and yeast together in a large bowl.
Pour wet ingredients into dry ingredients, and stir with wooden spoon or by hand for about 2 minutes until dough comes together.
Cover with towel and allow to rest for 25 minutes.
When time is up, sprinkle salt on top.
Knead on medium speed with an electric keader for about 6 minutes, until dough is silky smooth and elastic, adding only enough flour as necessary to make dough slightly tacky, but not dry--dough will cling slightly to bottom of bowl in a mixer.
Turn onto a slightly floured cutting board or working surface and knead into a smooth ball, arrange in oiled container and allow to rise in a warm spot until doubled, 40 minutes to 1 hour.
Punch dough down, turn over onto itself several times, and shape it into a ball.
Cover with a towel and allow to rest for 10 to 15 minutes.
Shape dough into as many rolls as you want (depending on what size you want) by rolling into a tight ball with your hands, keeping a uniform shape and size.
(Or roll up into a loaf and place in loaf pan.)
Place in oiled pan, rolls just slightly apart from each other.
Cover and let rise until doubled and puffy, 40 minutes to 1 hour.
Meanwhile, preheat oven to 350F (180C).
Put an old baking pan at the bottom of the oven.
Place pan with bread into oven, and carefully toss a cup of ice cubes into hot pan, and shut door quickly.
Bake 12 to 20 minutes, depending on size and how doughy you like your bread.
Bread will sound hollow when done, and will read about 195 on a thermometer.
(A loaf takes about 45 minutes.)
Transfer on a wire- rack to let cool.
Brush butter over crust if you prefer a soft crust, and let sit at least half an hour.
Slice and serve.
Makes one big loaf or 12 small rolls.","url":"https://recipe.bluelayer.org/recipe/52130/moist-ricotta-and-honey-bread"},{"id":"52128","title":"French Baguette","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Other equipment: unbleached all-purpose flour for kneading, sesame seeds (optional), cornmeal, tray of hot water, razor blade, sheetpan, parchment and Dough scraper.
Starter Dough: In a small bowl, mix the yeast in the lukewarm water (do the baby's bottle test on your wrist) and make sure that it bubbles (about 10 minutes).
In a bowl large enough for the starter dough to triple, transfer the yeast-water mixture, add the flour a half a cup at a time mixing it in well with a wooden spoon.
When the ingredients have been thoroughly combined, the Starter Dough will be quite soupy.
Let the Starter Dough rise, covered, in a no-draught spot on the counter (at room temperature) for 7 to 10 hours.
Bread: To make the dough, add 1/2 cup of flour to the Starter Dough.
Stir with a wooden spoon.
Continue to add all but 1/2 cup of the remaining flour, 1/2 cup at a time, stirring all the time.
(Note: To make a more rustic bread, use 1/2 c whole wheat flour and 1 1/2 c white flour).
You don't have to add all the flour.
You know it's enough when the dough comes away from the side of the bowl.
It will still be quite sticky.
Dust your board or counter with some of the last 1/2 c flour and then scrape the dough out of the bowl.
Sprinkle salt over top.
Use the extra flour to help you handle the wet dough.
Using a dough scraper when the dough sticks to the surface, knead the dough for 10 to 15 minutes until it is smooth and silky (it should feel like your ear lobe when done).
Scrape away any dough that is on the board.
As you knead, add flour a very little at a time to stop it from sticking.
The dough will still be quite loose.
Put the dough in a lightly floured bowl.
Cover with a damp towel and let rise in a no-draught place for 1 to 1 1/2 hours.
When the dough has doubled, deflate the dough by pushing down on it with your fist and turn it out onto the board.
Divide it in two equal pieces.
Sprinkle or Sift a fine coating of flour on the work surface.
Place one ball of dough on the surface and gently pat it down to an even thickness of 1 inch.
Do not attempt to deflate every air bubble.
Using the heels and palms of your hands, flatten the dough into a crude rectangle measuring about 1 inch thick.
Fold the long side farthest from you a little over 2/3 of the way toward you.
Using the heel of your hand, gently press the folded edge to seal the dough.
Pick up the dough and turn it 180 degrees.
Fold over the other long edge of the dough about 2/3 of the way, and seal with the palm of your hand.
To make a compact cylinder easy to roll into a baguette shape, use both hands to fold the log in half lengthwise.
This time, as you fold, press your thumbs gently inside the fold to create tension on the surface of the log.
Using your fingertips, press the edges together to seal the dough into a taut cylinder.
This will produce a visible seam running the length of the dough.
To roll the dough into a baguette shape, place both hands on the center of the log with your fingers spread apart.
Using light uniform pressure, gently roll the dough back and forth into a long snake.
Taking care not to stretch the dough, move your hands from the center of the dough to the ends as the loaf begins to lengthen to about 14- 16 inches.
If the dough resists rolling, let it rest for 5 minutes before continuing.
Put the baguette seam side down on a baking pan that has cornmeal (or parchment) sprinkled on the bottom of the pan.
Optional: Wet your hands well and rub the dough.
Sprinkle sesame seeds over each baguette.
Repeat forming process with the other piece of dough.
Cover sheetpan with plastic wrap then a damp towel and let rise again to almost double (about 45 minutes).
Thirty minutes before you are going to bake, turn oven to 500F and Put water into a broiling pan and place it on the bottom rack of the oven.
Slash the top of the baguettes with a very sharp knife or razor blade horizontally across the loaf at a slight angle- make cuts at 2-3- inch intervals.
Spray the baguettes liberally with water.
Put bread in oven and immediately turn the oven down to 450F.
Bake the bread on the second lowest rack for 30 minutes or until it is hollow sounding on the bottom.
The bread will be done when the internal temperature reaches 200 degrees.
Turn off the oven.
leave the finished bread in the oven and leave with the door ajar for 5 or 10 minutes.
Remove to cool on cooling racks.
Wait until the bread is cool before cutting it.","url":"https://recipe.bluelayer.org/recipe/52128/french-baguette"},{"id":"52117","title":"Experiment W/ White Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, combine warm water, yeast, salt, oil, sugar, sucralose and 4 cups flour.
Mix thoroughly, and let sponge rise until doubled in size.
Gradually add about 4 cups flour, kneading until smooth.
Place dough in a greased bowl, and turn several times to coat.
Cover with a damp cloth.
Allow to rise until doubled.
Punch down the dough, let it rest a few minutes.
Divide dough into three equal parts.
Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans.
Let rise until almost doubled.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
The loaves may need to be covered for the last few minutes with foil to prevent excess browning.","url":"https://recipe.bluelayer.org/recipe/52117/experiment-w-white-bread"},{"id":"52112","title":"Molasses Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, brown
salt, table
raisins, seeded
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
molasses","directions":"Preheat oven to 325 degrees F.
Grease a 9 X 5 X 3-inch pan.
Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.
Mix well.
In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon.
This misture will start to bubble.
Immediately mix it into the dry ingredients.
Spoon the batter into the greased pan.
Bake at once.
The bread is done when a toothpick comes out clean, about 1 hour.
Turn out of the pan and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/52112/molasses-brown-bread"},{"id":"52105","title":"Hearty Seed Bread for Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
honey
wheat flours, bread, unenriched
wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
spices, poppy seed
seeds, flaxseed
wheat flours, bread, unenriched","directions":"Place ingredients into bread machine in order listed.
When you add the flour be sure to cover the liquid completely.
Bake on the whole grain bread cycle.
Let cool in pan 15 minutes.
Cool completely on a rack before bagging it.","url":"https://recipe.bluelayer.org/recipe/52105/hearty-seed-bread-for-bread-machine"},{"id":"52101","title":"Peanutty Carrot Sandwich Spread","ingredients":"peanut butter, smooth style, without salt
marmalade, orange
carrots, raw
raisins, seeded","directions":"In a small bowl, combine peanut butter & marmalade; add carrots & raisins.
Mix well.
Use as a sandwich filling with your favorite bread or enjoy with crackers.","url":"https://recipe.bluelayer.org/recipe/52101/peanutty-carrot-sandwich-spread"},{"id":"52100","title":"Gingerbread Dough for House","ingredients":"sugars, granulated
molasses
butter, without salt
spices, cinnamon, ground
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"FOR SNOW: 1 cup confectioner's sugar, 1/2 egg white and 1/2 teaspoons lemon juice.
You can use M&M candies, peppermint candy, Bassett's Licorice, gummy bears, Smarties and a lot of imagination.
GLUE: melt sugar in a large frying pan, and dip the edges into the sugar and put together with mating part - very quickly.
Heat sugar, molasses, butter and spices in a pot on low heat.
Pour in the milk and let the mixture cool.
Mix the baking soda into the flour and the flour mixture into the liquids.
Make the dough.
Sprinkle some flour on top and cover with towel or plastic wrap.
Place in refrigerator for 24 hours.
While dough is sitting, design a house and cut out the walls, roof, doors, windows chimney etc.
Out of cardboard.
Turn on the oven to 350 F.
Roll out dough (not too thin!)
and place cardboard pieces on top of dough and cut around the edge into wanted shapes.
Bake until golden brown for about 12-15 minute.
Put the house together and decorate.","url":"https://recipe.bluelayer.org/recipe/52100/gingerbread-dough-for-house"},{"id":"52091","title":"Tomato Head's Spooky Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
leavening agents, baking soda
sugars, brown
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift flour, spices and baking soda.
Place in the bowl of a stand mixer.
Add sugar and mix until incorporated.
Add butter and mix until it resembles sand.
Add molasses and milk and mix until smooth dough forms.
Remove dough from mixer, place between two sheets of wax paper and roll out to a thickness of 1/4 inch.
Refrigerate dough over night.
Cut dough out into desired shapes, place on a baking sheet lined with parchment paper and bake in a 350 degree oven for 8-10 minutes.
Do not over bake.
Remove from oven and allow to cool on cookie sheet.
Decorate with icing.","url":"https://recipe.bluelayer.org/recipe/52091/tomato-heads-spooky-gingerbread-cookies"},{"id":"52067","title":"Moroccan Harcha (Harsha) - Semolina Pan-Fried Flatbread","ingredients":"semolina, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
semolina, unenriched","directions":"In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt.
Add the butter, and blend well.
(I use my hands to mix this dough).
Add 1/2 cup milk and mix until a dough forms.
It should be quite moist and easily packed into a large mound.
Add an additional milk if necessary to achieve this consistency.
Shape the dough into balls any size that you like I make them about the size of small plums and leave the dough to rest a few minutes.
Preheat a griddle or frying pan over medium-low heat.
While the griddle is heating, roll the balls in the coarse semolina (this is optional for appearance and texture) and flatten each ball into a disc about 1/4\" thick.
Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color.
Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
Serve immediately with jam, cheese, or butter.
Or, dip the harcha in syrup made from melted butter and honey.
(To make the syrup, heat equal portions of the butter and honey until bubbly and hot.
).
Harcha can be reheated in a pan or in a 350F (180C) oven for a few minutes.
They store well in the freezer.","url":"https://recipe.bluelayer.org/recipe/52067/moroccan-harcha-harsha-semolina-pan-fried-flatbread"},{"id":"52053","title":"Bread Machine Dog Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched","directions":"Use dough cycle.
Roll dough to 1/4\" thickness.
Cut with cookie cutters or possibly knife.
Place on baking sheets sprinkled with cornmeal.
Cover with clean kitchen towels and let rise in hot place about 45 min.
Bake at 325-degrees for 45 min.
When all are baked, turn off oven and return all cookies to cooling oven overnight to harden.
Store in airtight container.
[Using a 3.5\" bone shaped cutter, I get about 30-35 cookies from this recipe.
Sam the Wonder Dog adores them.]","url":"https://recipe.bluelayer.org/recipe/52053/bread-machine-dog-cookies-recipe"},{"id":"52052","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic","directions":"Preheat the oven to 180C (350F).
Mix all the dry ingredients together in a large bowl.
There's no need to sieve, but mix them well - even using a whisk.
Combine the oil, buttermilk and water in a jug, and mix briefly.
Make a well in the dry ingredients, and pour in liquid.
Mix using a wooden spoon for about 1 minute, until they form a homogenous sticky dough.
Encourage the dough onto a papered or well-floured baking tray.
Bake for about 40 mins at 180C, depending on oven.","url":"https://recipe.bluelayer.org/recipe/52052/irish-soda-bread"},{"id":"52038","title":"Parsley Parmesan Chicken","ingredients":"salad dressing, italian dressing, commercial, regular
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
bread crumbs, dry, grated, plain
parsley, fresh
spices, paprika
salt, table
spices, pepper, black","directions":"Asembly Directions - Bake on Cooking Day.
Pour chicken parts and salad dressing into a freezer bag.
Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper and pour into another gallon -sized freezer bag.
Put both bags into another gallon freezer bag.
Seal, label, and freeze.
To serve: Thaw marinated chicken and crumb mixture overnight in refrigerator.
Remove chicken one or two at a time from marinade bag (reserve marinade) and put in crumb mixture bag - shake to coat, then place chicken in a greased 9x13 pan or on a cookie sheet.
Spoon excess dressing over the chicken.
Bake at 350 degrees for 1 hour or until thickest piece is done.
It is handy to foil line the baking pan to speed clean up!
Assemby Directions - Pre-Bake for Cooking Day.
Pour salad dressing in a large bowl.
Add the chicken parts to the dressing, coating well.
Cover and chill about 4 hours, or overnight.
Turn chicken in the dressing occasionally.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl.
Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x 13 baking pan or on a cookie sheet.
Spoon excess dressing over the chicken.
Bake at 350 degrees for 1 hour, or until thickest piece is done.
It is handy to foil line the baking pan to speed clean up!
Remove from oven and cool.
Put baked chicken pieces into a freezer bag or rigid freezer container.
Label and freeze.
To serve: Place frozen chicken in a 9x13 baking dish or pan.
Warm in 400 degrees oven for 10 minutes or until warmed through.","url":"https://recipe.bluelayer.org/recipe/52038/parsley-parmesan-chicken"},{"id":"52031","title":"Gluten Free Melt-In-Your-Mouth Shortbread","ingredients":"cornstarch
sugars, powdered
rice flour, white, unenriched
butter, without salt","directions":"NOTE #1 - See the variation on the dough by Chef #1178009.
NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS \"UPDATE(12//15/09)\".
Sift cornstarch, sugar and rice flour together.
Add butter.
Mix with hands until soft dough forms.
Refrigerate one hour.
Shape dough into 1\" balls.
Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
Bake at 300 degrees F(150 degrees C) for 20-25 minutes or until edges are lightly browned.
VARIATIONS: Form balls as above.
Roll in finely crushed corn flakes or crushed nuts.
Press top of ball with thumb.
Add a dab of jelly.
Mix in 2 tbls.
finely chopped citrus peel and/or 2 tbls.
finely chopped nuts.
Flatten with lightly floured fork.","url":"https://recipe.bluelayer.org/recipe/52031/gluten-free-melt-in-your-mouth-shortbread"},{"id":"52017","title":"Grandma VanDoren's White Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
sugars, granulated
wheat flours, bread, unenriched","directions":"In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour.
Mix thoroughly, and let sponge rise until doubled in size.
Gradually add about 4 cups flour, kneading until smooth.
Place dough in a greased bowl, and turn several times to coat.
Cover with a damp cloth.
Allow to rise until doubled.
Punch down the dough, let it rest a few minutes.
Divide dough into three equal parts.
Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans.
Let rise until almost doubled.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
The loaves may need to be covered for the last few minutes with foil to prevent excess browning.","url":"https://recipe.bluelayer.org/recipe/52017/grandma-vandorens-white-bread"},{"id":"52012","title":"Creamy Brussels Sprouts Gratin","ingredients":"brussels sprouts, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
mushrooms, white, raw
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
spices, thyme, dried
spices, paprika
cheese, parmesan, hard
cheese, cheddar
butter, without salt
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 350.
If there are very large sprouts, cut them in half lengthwise.
Cook frozen sprouts according to package
; drain.
(If using fresh, cook them until fork-tender; drain).
Place drained sprouts in a lightly greased or sprayed shallow casserole dish.
In a small saucepan, over med heat, melt 1 tbsp butter and saute the onion in the butter about 2 minutes.
Stir in flour until smooth.
Add sliced mushrooms.
Add cream, milk, salt, pepper, thyme and paprika and stir until heated.
Reduce heat to med-low and stir in the cheeses.
Stir frequently until cheeses are melted.
Pour this over brussels sprouts in the casserole dish.
In a small bowl, combine 1 tbsp melted butter and breadcrumbs; sprinkle evenly over top.
Bake at 350 for 25-30 minutes or until bubbly on top.","url":"https://recipe.bluelayer.org/recipe/52012/creamy-brussels-sprouts-gratin"},{"id":"52008","title":"Rosemary Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated","directions":"In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy.
Stir in the flour salt and rosemary until well blended.
The dough will be somewhat soft.
Cover and refrigerate for 1 hour.
Preheat the oven to 375 degrees F (190 degrees F).
Line cookie sheets with parchment paper.
On a lightly floured surface, roll the dough out to 1/4 inch thickness.
Cut into rectangles 1 1/2x2 inches in size.
Place cookies 1 inch apart on the lined cookie sheets.
Sprinkle the remaining sugar over the tops.
Bake for 8 minutes in the preheated oven, or until golden at the edges.
Cool on wire racks, and store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/52008/rosemary-shortbread-cookies"},{"id":"52002","title":"Badam Burfi (Almond Squares)","ingredients":"nuts, almonds
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Grease a shallow 6x6 inch pan with ghee.
In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring.
After 5 minutes, add ghee.
Continue stirring till the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
Continue stirring for another couple of minutes.
Remove from flame and pour it into the prepared greased pan; smoothen surface of the mixture if necessary.
20 minutes later, after it partially cools down, cut into 1 inch squares using a knife or pastry cutter.
Cool completely, and store squares in an airtight tin.","url":"https://recipe.bluelayer.org/recipe/52002/badam-burfi-almond-squares"},{"id":"51999","title":"Greek Flatbread","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough.
Transfer to a floured surface and knead for five minutes until springy, using extra flour if it's too sticky.
Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size.
This should take about an hour.
Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball.
Leave to rise for 10 minutes.
Preheat the oven to 240 C or 475 F.
Meanwhile, roll the balls flat until they're only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across.
Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.
Spray the dough with water and bake for two minutes.
Check to make sure they haven't gone hard and if not, bake for a couple minutes more.
You want them firm but not hard or brown.
Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings.
Great with kebabs!
If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.","url":"https://recipe.bluelayer.org/recipe/51999/greek-flatbread"},{"id":"51995","title":"Homemade Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
butter, without salt","directions":"Put 1 cup of the warm water in a large mixing bowl, then sprinkle the yeast over it.
Stir to dissolve the yeast, then add remaining 1 cup water.
Add the sugar and oil and blend.
Add the salt and 4 cups of the flour and mix well.
Cover with a damp towel and set aside in a warm, draft free place until doubled, about 1 hour.
Sprinkle 1 cup of the remaining flour over the risen dough, then invert it onto a lightly floured surface.
Knead until soft and elastic.
Return it to the bowl, cover with damp cloth and let it rise until it doubles in size again, about 1 hour.
Sprinkle a work surface with the remaining 1 tablespoon flour and the cornmeal.
Turn the dough out onto the prepared surface.
Divide the dough into 2 long loaves or smaller bun sized rolls.
Place them on lightly oiled baking sheet.
Cover with plastic wrap and put in a warm draft free place for 30 minutes.
Bake in preheated 400F oven until lightly golden, about 20 minutes.
Remove from the oven and brush lightly with melted butter.","url":"https://recipe.bluelayer.org/recipe/51995/homemade-bread"},{"id":"51993","title":"Parmesan Chicken-fried Steak","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
spices, oregano, dried
beef, grass-fed, ground, raw
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"In shallow dish, combine 1/3 cup flour, 1/2 teaspoon salt, garlic powder and 1/4 teaspoon pepper; mix well.
Place milk in second shallow dish.
In third shallow dish, combine bread crumbs, cheese and oregano; mix well.
Place 1 steak piece between 2 pieces of plastic wrap or waxed paper.
Working from center, pound steak pieces with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
Repeat with remaining steak pieces.
Dip each in flour mixture to coat.
Dip in milk; dip in bread crumb mixture to coat.
Heat oil in large skillet over medium heat until hot.
Add steak; cook 10 to 15 minutes or until tender, turning once.
Remove steak from skillet; cover to keep warm.
To make gravy, melt butter in same skillet.
With wire whisk, stir in 1 tablespoon flour; cook until light brown.
Add all remaining gravy ingredients; cook and stir over medium heat until bubbly and thickened.
Serve gravy over steak.","url":"https://recipe.bluelayer.org/recipe/51993/parmesan-chicken-fried-steak"},{"id":"51978","title":"Paper Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix the yeast and water in a small bowl and let set for 5 minutes.
Mix the flour and salt in larger bowl.
Add yeast/water to flour and combine well.
Knead dough on floured surface for 5 minutes.
Place in lightly grease bowl and let rest for 20 minutes.
Separate dough into desired sizes ( larger for salad bowls, medium for general use, and small for desserts).
Roll dough out into a thin disc.
Bake in 400 degree oven for about 10 minutes, flipping bread once half way through cooking.
This bread is great because it will take the shape of anything you cook it on.
Be creative and have fun.","url":"https://recipe.bluelayer.org/recipe/51978/paper-bread"},{"id":"51970","title":"Chocolate Chip Shortbread","ingredients":"butter, salted
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Line 2 large rimless baking sheets with parchment paper or leave ungreased; set aside.
In a large bowl, beat together the butter, icing sugar and cornstarch until well blended.
Mix in the flour, 1/2 cup at a time.
Stir in the chocolate chips.
Drop the batter by scant tablespoons about 1\" apart onto the prepared baking sheets.
Bake in the centre of a 300 degree F oven until firm and light golden on the bottom, about 30 minutes.
Let cool on the pan on a rack for 10 minutes, then transfer to racks to cool.","url":"https://recipe.bluelayer.org/recipe/51970/chocolate-chip-shortbread"},{"id":"51968","title":"Really Popular Milky Bread Rolls! Made with a Bread Machine","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, canned, condensed, sweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Add the ingredients into the bread machine in the order listed, and let the machine handle the dough until the first rising.
After the first rising has ended, divide the dough into 8 equal portions and shape into balls, cover with a well-wrung out cloth, and let rest for 10 minutes.
Shape the dough into balls again after it has rested.
Lightly press down on the dough to deflate it.
(You can press the dough on your palms.)
Pinch the outside of the dough, and roll it back up.
(Use the palm of your hand for this as well).
Neaten up and line the rolled dough up on a cookie sheet.
Cover with a well-wrung out cloth and let rise for the second time until 1.5~2 times the size.
(The dough will rise rapidly in the summer, leave it to proof in a cool room).
This photo shows the dough after it has risen for the second time.
Take this time to preheat the oven to 180C.
Lightly sprinkle the surface with bread flour, and cut a slit into the front with a knife that cuts well.
Slash the tops of the rolls.
Bake in an oven preheated to 180C for about 15 minutes, and it is done!
These rolls have a milky, subtly sweet fragrance!
Eat with pasta or stew.
They're also delicious on their own!
If you break the rolls apart like this after they've cooled down a bit and still warm, they're so fluffy and moist!
I recommend this bread for kids with egg allergies.","url":"https://recipe.bluelayer.org/recipe/51968/really-popular-milky-bread-rolls-made-with-a-bread-machine"},{"id":"51954","title":"Italian Herb Bread (ABM)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
parsley, fresh
spices, basil, dried
spices, marjoram, dried
spices, thyme, dried
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in machine in order recommended by the manufacturer.
Select basic cycle.","url":"https://recipe.bluelayer.org/recipe/51954/italian-herb-bread-abm"},{"id":"51945","title":"Peasant Bread","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the usual order for a bread machine using the dough cycle.
Let rise and bake at 350 for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/51945/peasant-bread"},{"id":"51942","title":"Sodium Free Garlic and Chive Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
chives, raw
spices, garlic powder
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine all of the ingredients into your Bread Machine.
Follow your bread machine instructions as to the order of the ingredients.
I mix all the liquid ingredients together and then mix the dry ingredients.
You can also make it with no seasonings or whatever combination you like.
Baking -- You may let your bread machine run through it entire cycle to make your Seasoned Bread.
Or, if you prefer remove the dough after the mix cycle and allow to rise in a regular bread pan pre-sprayed with a sodium-free spray, covered under a towel.
Then bake at 400 for 20-25 minutes or until Golden Brown.
Serve with Flieschman's Salt Free Margarine, YUM!","url":"https://recipe.bluelayer.org/recipe/51942/sodium-free-garlic-and-chive-bread"},{"id":"51937","title":"Back to Basics! Easy Round Bread Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Add the sugar, salt and dry yeast to the bread flour and mix to combine.
Attention!
Make sure the salt and dry yeast don't touch directly inside the bowl.
Warm up the milk for 30 seconds in the microwave, and mix with the water.
Add the liquids to the bowl from step 1, and mix.
When the dough comes together, take it out onto a work surface, and push and fold for about 5 minutes.
Hit the dough on the work surface and fold it up, taking care not to cut or damage it.
Turn 90 degrees and repeat.
I'm hitting the dough on the counter surface in this photo.
Here I'm folding it up.
Repeat step 5 several times, then gently roll the dough up.
Repeat steps 5 and 7 for 5 minutes.
Form the dough into a ball, forming a smooth unbroken surface.
Cover the dough with a bowl and leave for 3 to 5 minutes.
Spread the dough out in a bowl, and add the butter, which should be at room temperature.
Massage the butter into the dough.
Repeat steps 4, 5 and 7.
The kneading is done once the dough can be stretched out thinly and forms a smooth, shiny surface when rolled up.
Put the dough in a bowl, cover with plastic wrap and let it rise.
If you can, float the bowl with the dough in 35C water.
This is how it looks after the first raising (after about an hour at 30 C).
Press the dough lightly to deflate it.
Taking care not to damage its surface, remove the dough out onto your counter.
Cut into 12 pieces with a dough cutter, trying to make each piece have as much smooth surface as possible.
Deflate the pieces, and roll each one up, tucking the cut edges underneath.
Turn 90 degrees and repeat.
Flip the dough ball over and pinch the seams together.
Here is how the dough balls look before the 2nd raising period.
Flip the balls over again and line up on a baking sheet with the seams down.
Cover with a moistened kitchen towel, and let rise a second time for about 60 minutes, until the buns have puffed up lightly.
This is how they look after the 2nd raising.
(after 1 hour at 28C).
Bake in a preheated 200C oven for 10 minutes.
When they are golden brown, they're done!","url":"https://recipe.bluelayer.org/recipe/51937/back-to-basics-easy-round-bread-rolls"},{"id":"51934","title":"Cherry Blossoms","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cherries, sweet, raw
nuts, pecans
wheat flours, bread, unenriched
butter, without salt
sugars, brown
spices, cinnamon, ground","directions":"In a small mixing bowl, combine confectioners' sugar and milk; mix well.
Pour mixture into a 9-inch deep-dish pie pan.
Sprinkle 1/2 cup cherries and pecans evenly over sugar mixture.
On a lightly floured surface, roll bread dough into a 12x8-inch rectangle; brush with melted butter.
In a small mixing bowl, combine brown sugar and cinnamon; sprinkle over dough.
Top with remaining 1/2 cup cherries.
Roll up rectangle, jelly-roll style, starting from a long side; pinch to seal edges.
With a sharp knife, cut roll into 12 slices.
Place slices, cut-side down, on top of mixture in pan.
Let rise, covered in a warm place 30 minutes, or until nearly double.
(Or, cover with waxed paper, then with plastic wrap.
Refrigerate 2 to 24 hours.
Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.
).
Bake, uncovered, in a preheated 375 degree F. oven 20 to 25 minutes for unchilled rolls and 25 to 30 minutes for chilled rolls, or until golden brown.
If necessary, cover rolls with foil the last 10 minutes to prevent overbrowning.
Let cool in pan 1 to 2 minutes.
Invert onto a serving platter.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/51934/cherry-blossoms"},{"id":"51930","title":"Ten-minute Scallops","ingredients":"butter, without salt
delallo, italian seasoned breadcrumbs,
parsley, fresh
spices, oregano, dried
spices, garlic powder
mollusks, scallop, (bay and sea), cooked, steamed
spices, pepper, black","directions":"Preheat the broiler.
Coat a large rimmed baking sheet with nonstick cooking spray; set aside.
In a small bowl, combine the butter, bread crumbs, parsley, oregano, and garlic; mix well.
Sprinkle the scallops with pepper and place on the baking sheet.
Spoon the bread crumb mixture evenly over the scallops and broil for 8 to 10 minutes, or until the topping is golden and the scallops are cooked through.","url":"https://recipe.bluelayer.org/recipe/51930/ten-minute-scallops"},{"id":"51905","title":"Standard Shokupan - Plain Bread Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
honey
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt","directions":"Put all the ingredients in a bowl, and knead.
Knead for at least 5 minutes.
Once the dough is kneaded, form into a ball, cover with a tightly wrung out moistened kitchen towel, and leave to rise for about 40 minutes.
If it has increased in volume to about 1.5 times its original size, and a hole made with a finger remains, it's good.
Deflate the dough and divide into 3 portions.
Round off each portions, cover with a tightly wrung out moistened kitchen towel and leave to rest for 15 minutes.
Butter a bread pan and dust lightly with some bread flour (the butter and flour here are not listed in the ingredients).
Deflate the rested dough, and roll out into rectangles.
Fold one-third of one long side in.
Fold the other side in by one-third.
Roll up the dough from the end.
Securely close off the end.
Line up the dough piece towards one end.
Leave to rise again (2nd rising) for 40 minutes.
When it has finished rising, preheat the oven to 200 C. If you brush the top with milk (not listed in ingredients) it will have a nice shiny finish.
Bake at 200 C for 20 to 25 minutes.
When the bread comes out of the oven, drop it from about a 20 cm height 2 to 3 times.
Take the loaf out of the pan and leave to cool on a rack.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51905/standard-shokupan-plain-bread-loaf"},{"id":"51894","title":"Pineapple-Carrot Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
pineapple, raw, all varieties
carrots, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/51894/pineapple-carrot-bread"},{"id":"51885","title":"Apple Cinnamon Raisin Bread Recipe","ingredients":"water, bottled, generic
shortening, vegetable, household, composite
molasses
salt, table
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
apples, raw, with skin
raisins, seeded","directions":"Bake according to manufacturer's instructions, adding the cashews during the raisin bread cycle, or possibly five min before the final kneading is finished.
Makes 12 thick slices.
NOTES: A very nice loaf with a wonderful, moist texture.
JENN'S LOWER FAT
NOTE: Use 3 tbsp of unsweetened applesauce instead of the oil.","url":"https://recipe.bluelayer.org/recipe/51885/apple-cinnamon-raisin-bread-recipe"},{"id":"51875","title":"Quick Sunflower-Cheese Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
yogurt, greek, plain, nonfat
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
syrup, maple, canadian
mustard, prepared, yellow
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, parmesan, hard
seeds, sunflower seed kernels, dried","directions":"Preheat the oven to 350 degrees.
Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
In another bowl, combine the yogurt, oil, syrup, mustard, and rice milk.
Whisk together until well blended.
Make a well in the dry ingredients and pour in the wet mixture.
Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
Fold in the cheese and half of the sunflower seeds.
Pour the batter into a lightly oiled 9-by-5-by-3-inch loaf pan.
Sprinkle the remaining sunflower seeds over the top.
Bake for 45 minutes, or until the top is golden brown and crusty.
When the loaf pan is cool enough to handle, remove the loaf, place it on a rack, and allow it to cool somewhat before slicing.
Per slice (12 slices per loaf):
Calories: 157
Total fat: 7g
Protein: 4g
Fiber: 4g
Carbohydrate: 21g
Cholesterol: 0mg
Sodium: 325mg","url":"https://recipe.bluelayer.org/recipe/51875/quick-sunflower-cheese-bread"},{"id":"51853","title":"Easy Buttermilk Pot Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Mix 2 cups water with 1 cup ice cubes in bowl.
Combine 4 cups flour, sugar, salt, and yeast in separate bowl.
Vigorously stir 1 & 3/4 cups plus 2 Tbs.
ice water into flour mixture.
(Dough should be slightly stiff; stir in just enough additional flour to stiffen slightly, if necessary.)
Brush dough top with vegetable oil.
Cover bowl with plastic wrap, and let rise at room temperature 12 to 18 hours (first rise).
Vigorously stir powdered buttermilk and melted butter into dough, scraping down bowl sides.
Stir in remaining /2 cup flour, plus more as necessary to yield stiff but still stirrable dough.
Lift and fold dough toward center with spatula.
Brush dough with vegetable oil, and cover with plastic wrap oiled on side facing dough.
Let dough rise 1 & 1/4 to 2 & 1/2 hours at
room temperature (second rise).
Second rise alternatives: let dough stand in turned-off microwave with 1 cup boiling water 45 minutes to 1 & 1/2 hours for accelerated rise; for extended rise, refrigerate up to 24 hours, then set out at room temperature.
Place oven rack in lower third of oven, and preheat oven to 450F.
Brush 4-qt.
Dutch oven with oil, set on oven rack, and heat until sizzling hot.
Transfer dough to Dutch oven.
(Dont worry if dough is lopsided and ragged-looking; it will even out during baking.)
Brush top of dough with water, then sprinkle with coarse salt, if using.
Slash large X in top of dough with knife or kitchen shears; cover pot, and shake to center dough.
Lower oven temperature to 425F.
Bake bread 50 to 55 minutes.
If loaf is browned, leave lid on; if not, remove lid.
Bake 10 to 15 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles.
Bake 5 to 10 minutes more.
Cool 15 minutes in pan; unmold, and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/51853/easy-buttermilk-pot-bread"},{"id":"51852","title":"Poppy Seed and Rosemary Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
spices, poppy seed
salt, table
spices, pepper, black
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine flour, rosemary, poppy seeds, salt and pepper in a large bowl.
Make a well in the center of the dry ingredients and add olive oil and water.
Blend the flour mixture into the water and oil gently, using your hands.
Turn the dough onto a work surface and knead for a couple of minutes, until smooth.
Cover and refrigerate for 1 hour.
Place a pizza stone onto bottom rack of oven and preheat to 450.
Take a small chunk of dough (about golf ball size) and roll very thin, either by hand or with pasta machine- preferable- I go to notch 5 on the machine.
Transfer to pizza stone.
You should be able to fit 4 on the stone at one time.
Bake 8-12 minutes or until crisp and golden.
Cool slightly and brush with a bit of olive oil and sprinkle with kosher salt.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51852/poppy-seed-and-rosemary-flatbread"},{"id":"51851","title":"Applesauce Bread for Breadmaker","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
sugars, granulated
salt, table
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients in bread machine in order.
Put machine on sweet bread cycle.
Pop out of machine, slice and enjoy!","url":"https://recipe.bluelayer.org/recipe/51851/applesauce-bread-for-breadmaker"},{"id":"51841","title":"Cocoa Shortbread Diamonds","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
salt, table
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F.
Pulse flour, confectioners sugar, cocoa powder, and salt in a food processor to combine.
Add butter and vanilla, and process until mixture comes together.
Shape the dough into a ball.
Roll out dough on a lightly floured surface to 1/4 inch thick; cut out shapes with a 3 1/2 by 2 1/2-inch diamond-shape cookie cutter.
Space 1 1/2 inches apart on baking sheets lined with parchment paper.
Bake cookies until firm to the touch, 20 to 25 minutes, rotating sheets halfway through.
Let cookies cool completely on wire racks.
Melt white chocolate, stirring, in a heatproof bowl set over a pan of simmering water.
Drizzle chocolate over tops of cookies.
Let set before serving, about 30 minutes.
Cookies can be stored in a single layer in an airtight container at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/51841/cocoa-shortbread-diamonds"},{"id":"51830","title":"New England Anadama Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
molasses
oil, olive, salad or cooking
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
wheat flours, bread, unenriched","directions":"Measure the ingredients into the baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/51830/new-england-anadama-bread-bread-machine"},{"id":"51808","title":"Anne And Bill's Apple Oatmeal Bread With Raisins","ingredients":"oats
water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flours, bread, unenriched
salt, table
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
raisins, seeded
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Place in bread pan.
Select light crust setting.","url":"https://recipe.bluelayer.org/recipe/51808/anne-and-bills-apple-oatmeal-bread-with-raisins"},{"id":"51806","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Pre- heat oven to 350F.
Mix all ingredients together with hands until a shiny ball of dough is formed.
Pull pieces of dough from large ball of dough and shape into balls.
Place balls on cookie sheet.
Press balls of dough onto cookie sheet with a fork until relatively flat.
Put in oven for 15 minutes.
Place on wax paper until cool.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51806/shortbread-cookies"},{"id":"51789","title":"Pimiento Cheese Spread","ingredients":"spices, pepper, black
cheese, cheddar
salad dressing, mayonnaise, regular","directions":"Place the drained pimientos in a blender or food processor and puree until smooth.
Using an electric mixer, combine the cheese and pimiento, beating until smooth.
Beat in the mayonnaise.
Spread on slices of white sandwich bread while the mixture is room temperature.
Trim the bread crusts and cut the sandwiches into triangles.
The spread may be stored, covered, in the refrigerator for up to 1 week.
Remove the spread from the refrigerator and allow it to reach room temperature before serving.
Make a lot of these.
One triangle disappears in only three bites!","url":"https://recipe.bluelayer.org/recipe/51789/pimiento-cheese-spread"},{"id":"51782","title":"Whole Wheat Pizza Crust for Bread Machine","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine in order listed.
Run on dough cycle.
When done, fix as desired and bake 18 to 20 minutes at 400 degrees.","url":"https://recipe.bluelayer.org/recipe/51782/whole-wheat-pizza-crust-for-bread-machine"},{"id":"51763","title":"Olive Bread","ingredients":"wheat flours, bread, unenriched
spartan, real semi-sweet chocolate baking chips,
water, bottled, generic
salt, table
olives, ripe, canned (small-extra large)
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in bread machine and press \"Start\"","url":"https://recipe.bluelayer.org/recipe/51763/olive-bread"},{"id":"51760","title":"Vanilla Caramel Bread","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Mix sugar and butter.
Then add the egg and vanilla essence and continue beating.
Stir in flour and baking powder, mix well and at last add the milk.
Cook for about 40 minutes at 180C or until it's well cooked inside.
When the bread is ready, put the 4 tablespoons of sugar in a frying pan until it melts.
Then cover the bread with this caramel and wait until it is solid.
Be careful, because caramel is very, very hot!","url":"https://recipe.bluelayer.org/recipe/51760/vanilla-caramel-bread"},{"id":"51758","title":"Homemade Lunch Kit","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
lemon juice, raw
water, bottled, generic
oil, olive, salad or cooking
spices, cumin seed
spices, garlic powder
salt, table","directions":"Combine ingredients in a food processor and blend until smooth.
Then I serve it with any of the following:.
Whole wheat mini pita bread, sliced baby carrots, or bell pepper strips.
For side you can try:.
Squeeze yogurt.
Fruit cup, packed in its own juice.
Applesauce.
Skim-milk pudding cup.
Low-fat string cheese.
This is much healthier than the lunchables that you buy at the store.","url":"https://recipe.bluelayer.org/recipe/51758/homemade-lunch-kit"},{"id":"51746","title":"Shortbread Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Knead all ingredients together form into a long roll.
Wrap in cling film and chill for 15 minutes.
Cut into thin slices and arrange on greased baking sheet.
If desired place a nut or glace cherry in centre of biscuit before cooking.
Bake 10-15 minutes at 180 degrees C.
Allow to cool before lifting onto a cooling rack.","url":"https://recipe.bluelayer.org/recipe/51746/shortbread-biscuits"},{"id":"51742","title":"Clinton Street Baking Company's Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"*Tip-do not twist the biscuit cutter in the dough; cut the biscuits by pushing the cutter directly into the dough and then lifting the cutter; if you twist the cutter, the biscuits may not rise.
Preheat oven to 350.
Add flour and the other dry ingredients to the bowl of an electric stand mixer; mix on low speed with the paddle attachment until combined.
Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture.
The butter and shortening should be the size of peas.
Turn off the mixer and add the buttermilk to the bowl all at once.
Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).
Turn the dough onto a floured surface and form it into a ball; lightly knead the dough two or three times until combined.
Pat out the dough to a 3/4-to 1-inch thickness.
Shape the dough into a rectangle, making the sides high.
Using a 2-inch round biscuit cutter, cut out 4 biscuits.
Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour.
Gather the dough scrapes and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll.
Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.
Place the pan in the preheated oven for 15-17 minutes, or until the biscuits are golden brown and cooked through.
Halfway through baking process, rotate the pan for even browning.
Serve warm with butter and jam.","url":"https://recipe.bluelayer.org/recipe/51742/clinton-street-baking-companys-buttermilk-biscuits"},{"id":"51740","title":"Ciabatta","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
cornmeal, degermed, unenriched, yellow
wheat flours, bread, unenriched","directions":"For the sponge: Lightly spoon flour into a dry measuring cup and level with a knife.
Place all ingredients in a food processor and process for 1 minute or until well blended.
Spoon mixture into a medium-bowl.
Cover and chill sponge from 2 to 24 hours.
For the Ciabatta: Lightly spoon 4 cups flour into a dry measuring cup and level with a knife.
Combine with the Basic Sponge you prepared earlier and the water, nonfat dry milk powder, yeast, and salt in a food processor.
Process until dough forms a ball.
Process 1 additional minute.
Turn dough out onto a floured surface (dough will be sticky and soft).
Divide dough in half working with 1 portion of dough at a time (cover the remaining dough to keep it from drying).
Roll each portion into a 12x16\" rectangle.
Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal.
Taper ends of dough to form a \"slipper\" shape.
Sprinkle 2 tablespoons flour over loaves.
Cover and let rise 30 minutes or until doubled in bulk.
Preheat oven to 425.
Uncover dough and bake for 25 minutes or until loaves sound hollow when tapped.
Remove from pan.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/51740/ciabatta"},{"id":"51738","title":"Molasses Oat Bread","ingredients":"water, bottled, generic
oats
molasses
oil, olive, salad or cooking
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"In a bowl combine first 6 ingredients.
Cool to 110F
Add yeast and mix well.
Add enough flour to form a soft dough.
Knead on a floured board til smooth about 6-8 minutes.
Place in greased bowl turning once to grease top.
Cover and let rise in a warm,draft free place til doubled (about 90 minutes).
Punch dough down and divide into 3
Form 3 loaves and place in well greased loaf pans.
Cover and let rise til doubled (1 hour).
Bake 350F 45-50 minutes or til golden brown.
Allow to cool on wire racks.
NOTE-If a soft crust is desired brush tops with butter immediately on removing from oven.","url":"https://recipe.bluelayer.org/recipe/51738/molasses-oat-bread"},{"id":"51735","title":"Oatmeal Whole Wheat","ingredients":"oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
molasses
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Put oatmeal in first on top of 1 3/16 cup of water to let soak a few minutes longer.
Let bread machine do its thing.","url":"https://recipe.bluelayer.org/recipe/51735/oatmeal-whole-wheat"},{"id":"51732","title":"Shortbread Crust for Custard Tart","ingredients":"butter, salted
sugars, granulated
orange juice, raw
wheat flour, white, all-purpose, unenriched","directions":"In a mixing bowl, cream butter and sugar until light and fluffy with electric mixer (about 3 minutes).
Add extract; mix thoroughly (1 minute).
Incorporate flour little at a time; mixing until thoroughly combined.
Cover bowl with plastic wrap and chill for 1 hour.
Turn dough out on a lightly floured board and roll out to 1/3\" thickness.
Line a tart pan (10\" x 1\" high with removable bottom) with the pastry dough.
Prick dough and place in a preheated oven at 350 degrees.
Bake for 15- 20 minutes or until golden brown.
Remove from oven; cool and fill with pastry cream top with fresh fruit (kiwi, banana, strawberry, green seedless grapes, blueberries).","url":"https://recipe.bluelayer.org/recipe/51732/shortbread-crust-for-custard-tart"},{"id":"51731","title":"Farmgirl Fare Pizza Crust","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Mix all ingredients together and knead for a few minutes, sprinkling in more flour if it's still sticky.
Place in floured bowl, cover and let rise for an hour or so.
Shape and put on toppings, then bake at 500 degrees Fahrenheit for 10-14 minutes (until crust is golden brown).
This dough is also great for calzones.","url":"https://recipe.bluelayer.org/recipe/51731/farmgirl-fare-pizza-crust"},{"id":"51730","title":"Mike's Garlic Commanders Bread","ingredients":"wheat flours, bread, unenriched","directions":"With the exeption of the pizza crusts, chicken and olive oil - follow the directions for the garlic topping in this recipe attached below.
Just add everything together and mix it well.
Preheat oven to 350.
Cut bread in half.
Generously smear on garlic topping.
Then, top with Motzerella Cheese followed by Parmesan Cheese to preference.
Place bread in oven and bake for 20 to 25 minutes 350.
Serve hot.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51730/mikes-garlic-commanders-bread"},{"id":"51728","title":"Suzie's Potato Casserole","ingredients":"potatoes, raw, skin
cheese, parmesan, hard
butter, without salt
cream, sour, cultured
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
spices, marjoram, dried
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Preheat oven to 400F.
Cook potatoes in boiling water until softened, drain and peel potatoes.
In a bowl combine potatoes, cream cheese, butter and sour cream.
Mash until smooth and creamy.
Mix in green onion , parsley and marjoram.
Salt and pepper to taste.
Butter a 9x11 pan and pour potato mixture into prepared pan.
Sprinkle bread crumbs over the top of casserole and bake in 400F oven for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/51728/suzies-potato-casserole"},{"id":"51723","title":"Amish Sourdough Pancakes","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
water, bottled, generic
wheat flours, bread, unenriched","directions":"Place the pancake mix in a large bowl.
Add the water and Amish Friendship Bread Starter and stir until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot.","url":"https://recipe.bluelayer.org/recipe/51723/amish-sourdough-pancakes"},{"id":"51722","title":"buttermilk rye bread","ingredients":"water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
potatoes, raw, skin
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"add all ingredients to bread machine in this order.
bake on basic cycle.","url":"https://recipe.bluelayer.org/recipe/51722/buttermilk-rye-bread"},{"id":"51716","title":"Better Than the Mixes Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 375 degrees F.
In a large bowl, combine flour, sugar, 1/4 cup melted butter and room temperature beer.
Mix until just blended (do not mix too much or bread will be tough).
Pour thick mixture into a greased 9 x 5 loaf pan.
Bake in the preheated oven for 4560 minutes, depending on your oven.
Mine takes approximately 55 minutes.
You can use a cake tester to test, but make sure you dont do this until after 45 minutes baking time.
Remove the loaf pan to a wire rack to cool.
Optional: Brush 2 tablespoons butter onto the top of the hot loaf after baking.
Do not remove the bread from the loaf pan for at least 30 minutes.
Allow bread to cool completely before slicing or cubing.
Cube and dip in French Onion dip as an appetizer, or slice and serve with your favorite soups and stews.","url":"https://recipe.bluelayer.org/recipe/51716/better-than-the-mixes-beer-bread"},{"id":"51712","title":"Chocolate Chunk Bread","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"In a mixer with a paddle, combine all ingredients except chocolate.
When well mixed, switch to dough hook.
Knead 8-10 minutes.
Allow to rise in a warm place until doubled in volume.
Punch dough down and knead in chocolate by hand.
Grease a 1 qt casserole dish and place dough inside.
Allow to rise until it doubles again.
Place casserole in a preheated 350F oven for 35-40 min, or until the bottom is hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/51712/chocolate-chunk-bread"},{"id":"51708","title":"Breadmantalking Sentimental Butter Dipped Cloverleaf Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
water, bottled, generic
honey
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
salt, table
butter, without salt","directions":"Mix together the starter ingredients whisking them for about 2 minutes to incorporate air.
In a separate bowl, mix the flour, dry milk and yeast evenly then spread it evenly over the surface of the starter like a blanket.
Cover with plastic wrap and let it ferment at room temperature for at least an hour (as much as 4 hours).
If the starter bubbles up through the cracks in the flour 'blanket', that's OK.
Add the softened butter or margarine and mix to form a rough dough.
Then sprinkle the salt over it all and knead for about 10 minutes to form a smooth but slightly sticky dough.
Place the smooth dough ball in a lightly oiled bowl, turn to coat, then cover with plastic wrap to rise in a warm place.
This will take as much as 2 hours.
Divide the dough into 18 pieces about 30g (1oz.)
each and roll into a ball.
Place three of these balls into a cup of a greased muffin tin.
The 18 pieces will make 6 cloverleaf rolls.
Cover and let the rolls rise about 45 minutes.
About 15 minutes before baking time pre-heat the oven to 350F (175C).
Bake the rolls for about 17 to 20 minutes or until nicely browned.
Brush with melted butter or margarine while still hot from the oven.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/51708/breadmantalking-sentimental-butter-dipped-cloverleaf-rolls"},{"id":"51703","title":"Whole Wheat Pumpkin Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sugars, brown
pumpkin, raw
salt, table
pumpkin, raw
alcoholic beverage, beer, regular, all
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 375 degrees F. Spray a loaf pan with cooking spray and set aside.
Mix flours, baking powder, sugars, pumpkin pie spice and salt.
Add in pumpkin and beer and mix until fully combined.
Pour mixture into the prepared loaf pan.
Pour margarine over the mixture and bake for 50-60 minutes until the center comes out clean when poked with a toothpick!","url":"https://recipe.bluelayer.org/recipe/51703/whole-wheat-pumpkin-beer-bread"},{"id":"51699","title":"Chicken Parmesan","ingredients":"egg substitute, powder
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
spices, onion powder
spices, garlic powder
spices, oregano, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, pasta, spaghetti/marinara, ready-to-serve
cheese, mozzarella, low sodium","directions":"Preheat oven to 425 degrees.
Lightly spray 9x13 baking dish with nonfat cooking spray.
Pour egg substitute into small bowl.
In a separate bowl, combine bread crumbs, 2 Tablespoons Parmesan cheese, onion powder, garlic powder, and oregano and mix well.
Dip each chicken breast into egg substitute; roll in bread crumbs to coat on all sides.
Place chicken breasts in baking dish and bake 30 to 35 minutes, until golden brown and cooked through.
Pour pasta sauce over chicken and top with cheese slices.
Reduce oven temperature to 375 degrees and cook until sauce is hot and cheese is melted, about 5 to 10 minutes.
Great with pasta, garlic bread, and salad!","url":"https://recipe.bluelayer.org/recipe/51699/chicken-parmesan"},{"id":"51697","title":"Apricot-Fig Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cardamom
spices, nutmeg, ground
spices, cinnamon, ground
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
lemon juice, raw
egg substitute, powder
water, bottled, generic
figs, dried, uncooked
jams and preserves, apricot","directions":"Non-bread machine: In large bowl mix yeast, Splenda brown sugar, Splenda for baking or sugar, powdered milk, cardmon (if using), nutmeg, cinnamon, ginger, whole wheat flour, bread flour and salt.
Mix oil, lemon juice, egg substitute and warm water.
Add to dry ingredients and with a dough hock on a stand mixer mix till soft ball forms.
Bread machine: Place all ingredints, except filling into bread machine and run on dough cycle till end of dough cycle.
Place dough on a floured board; cover and let rest for 10-15 minutes.
Roll into a rectangle that is about 1/2 inch thick.
Spread apricot jam over dough leaving 1/2 inch edge all the way around.
Sprinkle with chopped figs.
Roll up, sealing edges and placing in a greased loaf pan.
Let rise in a warm place, till almost doubled about 1 hour.
Bake at 375 F for 30 to 35 minutes.
Cool on rack.","url":"https://recipe.bluelayer.org/recipe/51697/apricot-fig-bread"},{"id":"51693","title":"Simple Hand-Kneaded Bread (proved in the fridge)","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
butter, salted","directions":"Mix the cake flour and 50 ml hot water together in a bowl, and stir with a spatula until the mixture is no longer floury.
Mix the remaining 50 ml hot water and milk together in a measuring cup, and soak the dry yeast in it.
Add all of the remaining ingredients to the bowl from Step 1, stir in Step 2, and then knead it together by hand after the dough starts to come together.
There is no need to strike the dough on the surface, you can completely knead it in the bowl!
Once the butter is blended throughout the dough, that's a good indication that you can stop kneading.
Cover the bowl with plastic wrap, and let it sit for 10 minutes at room temperature.
It doesn't have to be particularly warm.
Divide the dough, and shape it however you like.
It is easier to move the dough after shaping it if you place it on a lightly-greased pan or sheet of parchment paper.
Place the bread into a plastic storage container and let the bread prove in the fridge overnight.
Refer toif you are going to put them in the fridge inside the pan.
Take it out the fridge in the morning and pop it in the oven as it is.
Set the oven to 200C without preheating, and switch it on!
The bread will be ready in 20 minutes.","url":"https://recipe.bluelayer.org/recipe/51693/simple-hand-kneaded-bread-proved-in-the-fridge"},{"id":"51679","title":"Paska","ingredients":"butter, without salt","directions":"Put 3 pounds dry pot cheese through a very fine sieve and blend it well with.
Beat 8 egg yolks with 1 1/2 pounds granulated sugar and combine this mixture with the cheese.
Add 2 cups heavy cream and mix well.
Add 1/4 pound each of chopped, blanched almonds and mixed candied fruits and raisins.
Flavor with the seeds scraped from 2 vanilla beans and mix until the fruits are evenly distributed.
Line a pyramidal paskha form with a fine cheesecloth wrung out of cold water.
Pour the mixture into the form and fold the cheesecloth to cover the bottom of the cake.
Weight the cheese down well and allow it to drip for 24 hours.
A deep flowerpot with a hole in the bottom for drainage makes a satisfactory paskha mold.
Unmold the paskha and decorate it as you wish.
Paskha is traditionally servied with kulich, the Russian Easter bread.","url":"https://recipe.bluelayer.org/recipe/51679/paska"},{"id":"51673","title":"Coconut Griddle Bread Sri Lanka","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the coconut, flour and salt in a medium bowl.
Make a well in the center, pour in the water, and mix gently.
The consistencty should be somewere between that of batter and bread dough.
Heat a large cast-iron skillet or a griddle over medium-high heat.
Grease with the shortening or oil.
Drop 4 heaping tablespoonfuls of batter onto the hot surface, immediately flattening them with a spatula to 1/4 inch thickness.
Cook for 3 to 4 minutes, until browned on the bottom.
Turn and cook 3 to 4 minutes longer.
Repeat with remaining batter.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/51673/coconut-griddle-bread-sri-lanka"},{"id":"51667","title":"Cardamom Ginger Crunch","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cardamom
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
syrups, corn, light","directions":"Heat oven to 375.
Grease a 9\" x 13\" baking dish; set aside.
Put 18 tablespoons butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy.
Add flour, 3 teaspoons ginger, 1 teaspoons ground cardamom, baking powder, and 1 teaspoons salt; mix until incorporated but still crumbly.
Transfer mixture to reserved dish; press flat with your hands.
Bake until shortbread is golden brown, about 20 minutes.
Let cool.
In a 1-qt.
saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners' sugar and syrup.
Bring to a boil and pour over shortbread; cool.
Cut into 2\" rectangles.","url":"https://recipe.bluelayer.org/recipe/51667/cardamom-ginger-crunch"},{"id":"51664","title":"Sourdough Bread","ingredients":"yogurt, greek, plain, nonfat
water, bottled, generic
lemon juice, raw
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Do not use delay bake opition with this recipe.
Bake on french bread cycle.
Have water between 70 and 80 degrees.
Add all ingredients in order listed.
Make an hole in flour for yeast, don't let yeast touch water.","url":"https://recipe.bluelayer.org/recipe/51664/sourdough-bread"},{"id":"51646","title":"Bread Machine Pizza Dough With Whole Wheat Flour","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order given into the bread machine pan.
Start dough cycle.
(On my machine this takes 2 hours).
Once the dough is done remove it from the pan onto a floured work surface.
Roll dough to fit the shape of your pan.
This recipe makes two 14 inch round pizzas.
Brush lightly with olive oil and add toppings.
You can hold this dough, with just the olive oil, for a couple of hours in the fridge covered in plastic wrap.
Bake in a preheated 450 degree oven for 10-12 minutes.
This recipe is the large sized recipe.
It also comes in small and medium.","url":"https://recipe.bluelayer.org/recipe/51646/bread-machine-pizza-dough-with-whole-wheat-flour"},{"id":"51639","title":"Brown Butter Pecan Shortbread","ingredients":"butter, without salt
sugars, brown
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Note: This recipe requires 2-4 hours of chill time, so plan ahead!
In a large skillet, cook the butter over medium heat, stirring constantly.
After about 6 to 8 minutes, the butter will turn golden brown, and form tiny brown specks at the bottom of the pan.
Promptly remove pan from heat, and pour butter into a shallow dish.
Do not cover.
Chill for 1 hour in the refrigerator, until the butter is cool and begins to solidify.
Put the chilled browned butter in the bowl of an electric stand mixer.
Beat at medium speed until creamy.
Gradually add the sugars, mixing until smooth.
Add the vanilla extract.
Gradually incorporate the flour, beating at a low speed just until blended.
Stir in the pecans.
Shape the dough into four 8 inch long logs, or divide dough into 4 sections and press out flat into a 1/4 inch thick disc.
See note (*) below.
Wrap tightly with plastic wrap and chill 2-4 hours or until firm.
Preheat your oven to 350 F. Cut the logs into 1/4 inch thick slices, or if you did the disc, just use a small round cookie cutter to cut out your cookies.
Place cookies on a greased cookie sheet about an inch apart.
Bake for 8 to 10 minutes, or until lightly browned.
Remove from oven and allow the cookies to cool on a wire rack.
* Recipe note: Your dough will be fairly dry and a bit crumbly.
Just continue to work with it, pressing it together and the cookies will turn out fine.
I prefer to use the flat disc method, then I can cut out my cookies with a cutter, and re-roll the scraps to cut out more cookies.
(Recipe adapted from Southern Living.)","url":"https://recipe.bluelayer.org/recipe/51639/brown-butter-pecan-shortbread"},{"id":"51631","title":"Argentine Cornbread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
cheese, parmesan, hard
spices, pepper, black
spices, cumin seed
oil, olive, salad or cooking
water, bottled, generic
peppers, sweet, green, raw
corn, sweet, white, raw","directions":"Add all ingredients except bell pepper and corn to the bread machine.
(Make sure to add the ingredients in the order of your bread machine's directions).
Process on bread cycle.
At the end of the first kneading, add all the green pepper and corn and continue as normal.
(Cook time depends on your bread machine).","url":"https://recipe.bluelayer.org/recipe/51631/argentine-cornbread"},{"id":"51628","title":"Basic White Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine water and powdered milk.
Microwave on high for 30 seconds.
Measure ingredients in the order listed into baking pan.
Insert baking pan into oven chamber and secure it.
Close lid.
Select Basic Bread setting and 2 pound loaf.
Using oven mitts, remove bread when completion beeps sound.
Put bread in large zip lock bag and seal.
Cool on wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/51628/basic-white-bread-bread-machine"},{"id":"51622","title":"Bread Machine Cranberry Orange Bagels Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
cranberries, dried, sweetened
spices, cloves, ground
orange juice, raw
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 min.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three qts of water and one Tbsp.
of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 min.
Remove and cold on rack 1 minute, brush with egg and sprinkle with sesame or possibly poppy seeds, if you like.
Bake at 400 on a baking sheet sprinkled with cornmeal, till golden brown - approximately 15 min.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a healthy pinch of garlic pwdr.
Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or possibly margarine on one side.
Lay (butter side up)
on an ungreased cookie sheet and bake at 325 for 12-15 min till golden and crisp.","url":"https://recipe.bluelayer.org/recipe/51622/bread-machine-cranberry-orange-bagels-recipe"},{"id":"51621","title":"Sourdough Starter","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Mix 1 cup (225 ml) of flour with 1 cup (225 ml) of water.
Leave it covered with a light cloth in a warm place.
As soon as it starts to \"boil\" (ferment) it is ready to use in bread.
The more you use it, the better your bread will turn out.
When you want more, just add flour and water to get it as full as you want.","url":"https://recipe.bluelayer.org/recipe/51621/sourdough-starter"},{"id":"51612","title":"Honey Oatmeal Bread","ingredients":"water, bottled, generic
honey
butter, without salt
wheat flours, bread, unenriched
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in a bread machine, in the order given, and proceed according to the manufacturer's directions.
You can also mix this by hand, knead for about five minutes.
Form into a ball and place on a greased baking sheet.
Cover with a towel and let rise until about doubled.
Bake at 375 degrees F.
for about 15- 20 minutes.","url":"https://recipe.bluelayer.org/recipe/51612/honey-oatmeal-bread"},{"id":"51610","title":"Fiskepudding Eller Fiskefarse","ingredients":"butter, without salt
bread crumbs, dry, grated, plain
fish, cod, atlantic, raw
cream, whipped, cream topping, pressurized
salt, table
cornstarch","directions":"With a pastry brush or paper towel, spread the bottom and side of a 1 1/2 quart loaf pan or mold with 1 tablespoon of soft butter and sprinkle the mold with 2 tablespoons of dry bread crumbs.
Make sure the crumbs are evenly distributed and tap out any excess.
Cut the fish into small pieces and place a few pieces at a time in a blender, along with a couple of tablespoons of the combined creams to facilitate pur?eing.
Blend at high speed, turning the machine off after the first few seconds to scrape down the sides of the jar with a spatula.
Continue to blend, one batch at a time, until all of the fish is a smooth puree.
As you proceed, use as much of the cream as you need to form this smooth puree.
Place the pureed fish in a large mixing bowl, beat in 2 teaspoons of salt and the 1 1/2 teaspoons of cornstarch and slowly add any of the cream that was not used in the blender, beating vigorously until the mixture is very light and fluffy.
Pour into the prepared mold and bang sharply on the counter to settle the pudding and eliminate any air pockets.
Smooth the top with a spatula.
Preheat oven to 350F (180C).
Butter a sheet of tin foil and seal it tightly around the top of the mold.
Place the mold in a baking pan and pour into the pan enough boiling water to come 3/4 of the way up the sides of the mold.
Set the pan in the middle of the oven for 1 to 1 1/4 hours, regulating the heat if necessary so that the water simmers but does not boil; if it boils, the pudding will have holes.
When the top of the pudding is firm to the touch and a toothpick or skewer in the middle comes out dry and clean, the pudding is done.
Remove the mold from the oven and let rest for 5 minutes.
Pour off all excess liquid in mold, run a sharp knife around the inside, place a heated platter on top and holding the mold and plate together, quickly invert the two to remove the pudding from the mold.
Clear the place of any liquid with paper towels and serve the fiskepudding while still hot.","url":"https://recipe.bluelayer.org/recipe/51610/fiskepudding-eller-fiskefarse"},{"id":"51587","title":"California Sand Dabs Recipe","ingredients":"bread crumbs, dry, grated, plain","directions":"Dip sand dabs in egg yolk or possibly lowfat milk; roll in seasoned crumbs.
Line shallow pan with buttered aluminum foil; place dabs on foil.
Broil 3 min each side.
Or possibly bake in 375 oven 12-15 min.
Or possibly pan fry 3 min on each side in small amount of butter.
Season with salt & pepper to taste.
Serve garnished with minced parsley & lemon wedges.","url":"https://recipe.bluelayer.org/recipe/51587/california-sand-dabs-recipe"},{"id":"51572","title":"Brown Sugar Spiced Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
spices, cinnamon, ground
butter, without salt","directions":"Preheat the oven to 325 degrees F (165 degrees C).
In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon.
Cut in the butter until the mixture is like fine crumbs.
Pack the crumbs into a ball, then knead by hand until smooth.
On a lightly floured surface, roll the dough out into an 8 inch circle.
Place the circle on a baking sheet, and slice into 16 wedges.
Leave the circle intact.
Bake for 25 minutes in the preheated oven, or until the center has set.
Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/51572/brown-sugar-spiced-shortbread"},{"id":"51563","title":"Chef Joey's Herb & Onion Bread (Bread Machine)","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
onions, raw
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
dill weed, fresh
spices, basil, dried
spices, rosemary, dried
leavening agents, yeast, baker's, active dry","directions":"Place all the wet ingredients, including the onion in the bread machine according to the manufacturer's directions.
Keeping in mind that the liquids should go in first and the yeast very last.
I baked this 1 1/2 lb.
loaf on the basic rapid cycle.","url":"https://recipe.bluelayer.org/recipe/51563/chef-joeys-herb-onion-bread-bread-machine"},{"id":"51562","title":"English Shortbread","ingredients":"butter, without salt
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 375F.
Mix the butter and sugar together until light and creamy.
Gradually work in the flour (Mixture will be crumbly).
Press mixture into a greased 9\" x 13\" pan.
Prick all over with a fork (Dip fork in some flour before pricking shortbread).
Sprinkle with a teaspoon of sugar (Optional).
Put into oven for about 20 minutes, or until pale golden.
When cool, cut into bars.","url":"https://recipe.bluelayer.org/recipe/51562/english-shortbread"},{"id":"51541","title":"Buttermilk White Bread Recipe","ingredients":"water, bottled, generic
honey
butter, without salt
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat","directions":"Add in ingredients to bread machine pan in order recommended by yourmachine's manufacturer.
Use medium crust and white bread settings.
This recipe yields a 1 1/2 lb.
loaf.
Comments: This a great white bread recipe for your bread machine.
The use of dry buttermilk pwdr allows the use of the delayed timer feature of your bread machine.
Wake up to fresh bread!
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/51541/buttermilk-white-bread-recipe"},{"id":"51539","title":"Cream Cheese Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F (200 degrees C).
Grease a baking sheet.
Whisk flour, sugar, and baking powder together in a large bowl.
Cut cold butter pieces into flour mixture until it resembles coarse crumbs.
Fold cream cheese into butter mixture.
Stir a small amount of the 3/4 cup milk into cream cheese mixture, continuing to add milk until the dough is sticky.
Turn the dough out onto a work surface and knead until the dough is soft, 1 to 5 minutes.
Roll or cut dough into desired shape and arrange on the prepared baking sheet.
Brush 1 tablespoon milk over the top of the dough.
Bake shortbread in the preheated oven until golden brown and fragrant, 15 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/51539/cream-cheese-shortbread"},{"id":"51535","title":"Green Beans With Roasted Garlic and Parmesan","ingredients":"beans, snap, green, raw
wheat flours, bread, unenriched
spices, tarragon, dried","directions":"In a pot of boiling water, cook beans about 3 minutes until tender.
Drain and set aside.
Meanwhile, in a frying pan over medium-high heat, warm the bread dipper for 2 minutes.
Add beans and toss until coated.
Remove from heat and sprinkle with tarragon.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/51535/green-beans-with-roasted-garlic-and-parmesan"},{"id":"51522","title":"Ranch Cheddar Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
cheese, cheddar
cheese, parmesan, hard
salad dressing, ranch dressing, regular","directions":"Preheat oven to 350 F.
Mix bread crumbs, cheddar, and Parmesan cheese.
Pat chicken dry.
Coat the chicken with the ranch dressing.
Dredge in the bread crumb mixture.
Place chicken on foil-lined baking sheet and bake for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/51522/ranch-cheddar-chicken"},{"id":"51518","title":"Bread Machine Beetroot Bread","ingredients":"water, bottled, generic
beets, raw
wheat flours, bread, unenriched
butter, without salt
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients in the order listed or according to instructions of your bread machine.
Set the machine to the basic white setting with medium crust.
Check whilst the machine is kneading the dough, if needed scrape the dough on the sides down with a spatula.
When cycle is finished, turn out the bread on to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/51518/bread-machine-beetroot-bread"},{"id":"51516","title":"Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to Gas Mark 6|200C
Mix all dry ingredients together in a bowl
Mix the buttermilk into the dry ingredients to make a sticky dough
Turn mixture out onto a lightly floured surface and form a ball.
Don't knead it.
Place ball onto a baking tray with baking parchment on it and press down slightly to flatten it
Mark it into quarters cutting deep but not all the way through.
Dust with flour
Bake for 30 mins or until golden brown and when tapped on base it should sound hollow
leave it to cool on wire rack","url":"https://recipe.bluelayer.org/recipe/51516/soda-bread"},{"id":"51509","title":"Primal Energy Bar Recipe","ingredients":"nuts, almonds
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
vanilla extract
honey
salt, table
cranberries, dried, sweetened","directions":"On a cookie sheet, toast nuts and shredded coconut until golden brown.
In order for them to cook evenly, you need to shake up the tray at least once during cooking...trust us!
Once toasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground (sort of the consistency of bread crumbs).
In a mixing bowl, melt coconut oil and almond butter (about 30 seconds).
Remove from microwave and stir until smooth.
Add vanilla extract, honey and sea salt.
Mix thoroughly.
Fold in nut mixture, almond meal and protein powder until mixed thoroughly.
Add whole egg and mix thoroughly.
Fold in blueberries/cranberries.
Press mixture into an 8 by 8 loaf pan (a modification that we made to keep everything crisper and help the bars to hold together).
Cook in a preheated oven at 325 degrees for 10 minutes.
Remove from oven, sprinkle a 1/4 cup of shredded coconut on top and place under broiler until top begins to brown.
Let cool for 10-15 minutes.
Cut into 12 pieces/bars.
Enjoy or stack on wax paper/parchment and store in an airtight container.
Note: You can also add dark chocolate chips instead of the cranberries/blueberries (available at Whole Foods or health food store).
If you add the chips while the mixing bowl is warm (from the coconut oil/almond butter mixture), they will melt into the mixture and you will have yourself a chocolate primal bar.
Alternatively, you can just let the mix cool, then add the chips, then refrigerate the pan to get chocolate chip primal bars.
The bars stick together pretty well without being cooked.","url":"https://recipe.bluelayer.org/recipe/51509/primal-energy-bar-recipe"},{"id":"51493","title":"Whole Wheat Bread in Breadmaker","ingredients":"water, bottled, generic
seeds, flaxseed
oil, olive, salad or cooking
honey
salt, table
seeds, sunflower seed kernels, dried
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in order listed into the breadmaker.
Set the breadmaker on \"whole wheat\" cycle.","url":"https://recipe.bluelayer.org/recipe/51493/whole-wheat-bread-in-breadmaker"},{"id":"51490","title":"Focaccia with Grapes and Olives","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
grapes, red or green (european type, such as thompson seedless), raw
olives, ripe, canned (small-extra large)
spices, rosemary, dried","directions":"Combine the water and yeast in the bowl of an electric mixer fitted with the dough hook.
Let it sit for 1 minute to let the yeast dissolve.
Add the flours, sugar and salt and mix on low speed for about 30 seconds, until well incorporated.
Slowly add 1/2 cup of olive oil and mix on medium speed for 4 to 5 minutes, until the dough comes together to form a smooth ball.
Transfer the dough to a lightly oiled bowl and turn to coat evenly.
Cover the bowl with a clean dish towel and let it rise in a warm, draft-free area for 2 to 3 hours, until doubled in volume.
Sprinkle some cornmeal onto a large rimmed baking sheet.
Place the dough on the baking sheet and gently stretch to fit into the pan.
Cover with the dish towel and let it rest for another hour, until soft and puffy.
Preheat the oven to 425 degrees F. Poke the dough all over with your fingertips, then sprinkle the grapes, olives, and rosemary over the surface of the dough.
Drizzle the remaining 1/4 cup of olive oil over the dough.
Bake for about 30 minutes, until the bread is golden brown and the grapes and olives are softened.
Remove from the oven and let cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/51490/focaccia-with-grapes-and-olives"},{"id":"51487","title":"Gingerbread Spice Blend","ingredients":"spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Stir spices together and store in airtight container until ready to use.","url":"https://recipe.bluelayer.org/recipe/51487/gingerbread-spice-blend"},{"id":"51463","title":"Apple Crumble","ingredients":"apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
spices, cinnamon, ground
salt, table","directions":"Preheat oven to 400F, Place sliced apples in a greased 13\" X 9\" dish.
Sprinkle 1/2 cup of sugar and 1/2 tsp of the cinnamon over fruit.
In a medium bowl, stir together flour, remaining 1/2 tsp cinnamon, and salt.
Rub butter into flour until mixture resembles breadcrumbs.
Stir in remaining 1/2 cup of sugar.
Sprinkle over fruit.
Bake at 400 F for 30-45 minutes, or until top is lightly browned.","url":"https://recipe.bluelayer.org/recipe/51463/apple-crumble"},{"id":"51453","title":"Jacques Pepin's Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Dump everything (except the 2 tablespoons water) into a bowl and \"stir it into a gooey stuff\" as Jacques says.
The dough will indeed be very wet, gooey, sticky.
Stir in any optional ingredients.
Heat a non-stick 10\" skillet over medium to medium-high heat.
Pour about a tablespoon of olive oil into the pan and then pour in the dough.
Spread into one flat layer with a spoon or spatula.
(A little oil on the spoon or spatula helps keep the dough from sticking to it.)
Add a tablespoon or two of water around the outside of the dough where it meets the pan; the object is to create steam to help cook the bread.
Cover the pan with a lid and cook 8-10 minutes.
Peek at the bottom of the bread about half way through the first 8-10 minutes just to make sure the bottom isn't burning.
You want good color, but not charcoal!
Adjust the temperature accordingly.
After 8-10 minute flip the bread and re-cover the pan so that it cooks on the other side, 5 minutes.
It tastes best if eaten while warm.","url":"https://recipe.bluelayer.org/recipe/51453/jacques-pepins-flatbread"},{"id":"51452","title":"Swiss Cheese Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
cheese, parmesan, hard","directions":"Mix the ingredients except cheese,.
knead for 2 or 3 min, stretch and fold (letter style, top to bottom, bottom to top and from side to side without tearing) and place in oiled straight-sided clear container.
Stretch and fold after 15 minutes, cover and rest for another 15 minutes.
Stretch and fold once more and return to container.
Cover container and place in fridge.
When twice the volume (3 hours) lightly flatten, cover and allow to warrn about 1 hour.
spread cheese on top and roll into desired shape.
Preheat oven and an empty pan to 400F, adding water to the pan when oven is up to temperature.
45 minutes or until doubled in volume.
bake for 12 min and rotate loaves, removing pan.
bake for 15 min more until 205 internally.
Cool on rack.","url":"https://recipe.bluelayer.org/recipe/51452/swiss-cheese-rye-bread"},{"id":"51450","title":"Oatcakes","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats","directions":"Preheat oven to 190C / gas mark 5.
Grease a baking tray or line with greaseproof paper.
In a large bowl, rub the margarine into the flour until the mixture looks like fine breadcrumbs.
Add salt, baking powder and oats and combine.
Add cold water little by little to bind the dough-try not to make it too sticky.
Roll the dough out on a floured surface.
Cut into desired shapes and place on greased/lined baking tray.
Bake for 15 to 20 minutes, or until firm.","url":"https://recipe.bluelayer.org/recipe/51450/oatcakes"},{"id":"51442","title":"Sugar-Free, Fat-Free Whole Wheat Bread [ Bread Maker ]","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
syrup, maple, canadian
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Add the ingredients according to your instruction manual, set the machine to a 2 pound loaf, choose your desired crust, and bake.
Enjoy!
This goes well with the DragonFyre Oil Recipe or for consumption as a daily bread.","url":"https://recipe.bluelayer.org/recipe/51442/sugar-free-fat-free-whole-wheat-bread-bread-maker"},{"id":"51424","title":"Rosemary Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, rosemary, dried","directions":"Pour 1/2 cup warm (105 to 115F) water into the bowl of a food processor fitted with the steel blade.
Add the yeast and mix.
Let stand for 5 minutes, until the yeast begins to foam.
Measure the flour, salt, olive oil, and rosemary into the bowl.
Turn the processor on and add about 1/2 cup warm water through the feed tube to make a soft dough.
Let the dough rise until doubled, 1 to 2 hours.
Oil three dark, noninsulated rimless cookie sheets.
Sprinkle a work surface with flour and turn the dough out onto it.
Pat it into a rectangular shape about 6 inches wide and 12 inches long.
With the straight edge of a knife, cut across the short side of the dough to make 16 slices.
Roll each into a long, thin breadstick.
Cut each crosswise into two breadsticks.
Arrange them on the cookie sheets and let rise until puffy, about 20 minutes.
Brush them with olive oil.
Position the oven racks so that they are evenly spaced.
Preheat the oven to convection bake at 400F.
Bake the breadsticks for 15 to 20 minutes, until lightly golden and crisp.
Transfer them to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/51424/rosemary-breadsticks"},{"id":"51401","title":"Macadamia Nut Caramel Squares","ingredients":"nuts, macadamia nuts, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180C/350F/Gas Mark 4.
Coarsely chop the macadamia nuts.
To make the base, beat together the flour, sugar, and butter until the mixture resembles fine breadcrumbs.
Press the mixture into the bottom of a 30x20 cm/12x8\" rectangular baking tin.
Sprinkle the macadamia nuts over top.
To make the topping, put the butter and sugar in a saucepan, and stirring constantly, slowly bring to a boil.
Boil for 1 minute, stirring constantly, then carefully pour the mixture over the macadamia nuts.
Bake for about 20 minutes, until the caramel topping is bubbling.
Remove from the oven and immediately sprinkle chocolate chips evenly over top.
Leave for 2-3 minutes, until the chocolate begins to melt, then using a fork or knife, swirl the chocolate over the top.
Leave to cool in the tin, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/51401/macadamia-nut-caramel-squares"},{"id":"51396","title":"Artisan Style Bagels","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
vital wheat gluten
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
vital wheat gluten
salt, table
sugars, brown
leavening agents, baking soda
sugars, granulated
cornmeal, degermed, unenriched, yellow","directions":"Mix ingredients of starter in large mixer bowl; mixture will look somewhat like pancake batter.
Cover with plastic wrap and let stand at room temperature for 1-2 hours until mixture is bubbly and increased to nearly double in size.
Add remaining yeast to starter.
Place dough hook on mixer and gradually add remaining flour, gluten, salt and brown sugar into starter and mix on low speed for 6-8 minutes.
Then stop and cover machine with kitchen towel, allowing dough to rest for 5 minutes.
Transfer dough to counter and hand knead for 10-12 minutes.
Add flour as needed to create a smooth and pliable texture, not tacky.
Separate the dough into 12 pieces, formed into small balls as you would make for dinner rolls.
Cover with plastic wrap and let stand for 20 minutes.
To form bagels, flatten each ball, roll into cylinder shape about 9 inches long.
Wrap around your hand and seal edges by pushing your fingers into your palm.
Transfer bagels to two baking pans which have been lined with parchment paper and sprayed with cooking oil.
Cover with plastic wrap and refrigerate overnight (or longer-- up to two days.
).
On the day of baking, remove bagels from refrigerator and bring to room temperature while you preheat oven to 450 degrees F for one hour.
Set a wide pot to boil with four inches of water.
When oven is heated and bagels are ready, add baking soda and sugar to boiling water.
With slotted spoon, place 3 or 4 bagels into pot.
Count to ten and flip bagels and count to ten again.
Remove bagels and drain in colander.
Repeat process.
Place boiled bagels onto two baking sheets which have been lined with parchment paper and dusted with cornmeal.
Put pans into oven and set timer for 8 minutes.
Rotate pans and set timer for 8 minutes more.
Check for doneness and continue baking up to 4 minutes more according to your preference.
The bagels should be nicely browned on top and dark crust on bottom.
Let sit for about 5 minutes before devouring!","url":"https://recipe.bluelayer.org/recipe/51396/artisan-style-bagels"},{"id":"51382","title":"Soft Milky Bread with Cake Flour","ingredients":"egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, cake, enriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Combine the beaten egg and milk.
Add the ingredients in order from the top of the list to the bread maker.
Use the dry yeast course.
Choose the white bread course with a light crust and start.
Once it's finished, remove from the bread maker and it's complete.
Spread on this citrus jam.","url":"https://recipe.bluelayer.org/recipe/51382/soft-milky-bread-with-cake-flour"},{"id":"51375","title":"Homemade English Muffins","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add 1/4 cup warm water and yeast to a medium bowl, cover with a towel and let it sit for 5 minutes.
Then, add remaining water, milk and sugar.
Cover with the towel and let it sit for five more minutes.
Sift flour and salt into a stand mixer bowl.
Using the bread hook combine the flour and the yeast mixture at a medium speed.
Let the mixer knead the dough for about 7-8 minutes or until dough comes together.
Place dough in a greased bowl and cover with plastic wrap and a towel.
Let the dough rise for 3-4 hours.
After the dough has risen, punch it down and work it onto a floured surface.
Split it into 8-10 equal-sized dough balls.
Roll each ball between your hands to form a round ball of dough.
Place dough balls on a cookie sheet.
Cover with a towel and let them rise for 25-30 minutes.
Preheat oven to 325 F.
Heat a portion of the olive oil in a skillet over medium heat.
Drop 2-3 dough balls onto the skillet, flatten them a bit and let the dough cook for 5-7 minutes until a golden crust develops.
Then flip and cook the other side until it turns golden.
Place the cooked muffins on a cookie sheet and repeat with the remaining pieces of dough.
When done, bake for 10 minutes to ensure the insides are no longer doughy.
Store in an airtight container in the fridge or freeze for later use.","url":"https://recipe.bluelayer.org/recipe/51375/homemade-english-muffins"},{"id":"51368","title":"King Arthur's Sandwich Bread","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Proof the yeast in a bit of warm water and sugar, unless you use instant or quick-rise yeast.
In a large bowl, combine all ingredients and stir until the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
(You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle).
Add a bit of additional milk or flour if needed the dough should be soft, but not sticky.
Transfer the dough to a lightly greased bowl, cover, and allow it to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
Place the log in the lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until its domed about 1 inch above the edge of the pan.
Bake the bread in a preheated 350F oven for 30 to 35 minutes, until its light golden brown.
Remove the bread from the oven, and cool it on rack before slicing.
Store the bread in a plastic bag at room temperature.","url":"https://recipe.bluelayer.org/recipe/51368/king-arthurs-sandwich-bread"},{"id":"51363","title":"Our Family's Tried-and-True Pain de Campagne","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
nuts, walnuts, english
raisins, seeded","directions":"Roast the walnuts in a un-preheated oven at 170C for 10 minutes, and let cool.
(The walnuts taste nuttier this way.)
Soak the raisins in boiling water, leave for a while and then drain into a colander.
Pat dry very well with paper towels.
Make the dough (you can do this in a bread machine).
Mix the bread flour, whole wheat flour, cane sugar, salt and dry yeast together, and add the lukewarm water to it little by little.
When the dough comes together roughly, knead it.
You don't have to knead it for too long.
When it's about 80% kneaded, add the walnuts and raisins and knead them in.
(Wrap them in the dough, and fold them in.)
Round out the dough, and let it rise (1st rising), covered with plastic wrap.
When it has almost doubled in volume, poke it with a finger; the hole should remain.
Punch the dough down.
Cover with a tightly wrung out moistened kitchen towel, and leave to rest (about 10 minutes).
In the meantime, flour a banneton or bread rising mold (this flour is not included in the ingredient list).
Be generous!
When the dough has rested, round it out again, pinch the seams closed, and place with the seam side up in the banneton.
Cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising.
When the dough has risen to about 80% of the banneton, invert it onto a baking sheet.
This is how the dough looks when it's inverted out of the mold.
This is where the look of the loaf is decided, so do it carefully!
Score the loaf on four sides.
(You can score the tops with a cross-hair, or any pattern you like.)
Bake in a preheated 220C oven for about 25 minutes.
(Adjust the temperature and baking time depending on your oven and your preferred level of doneness, etc.)
Sliced, the bread looks like this.
It's packed with walnuts and raisins.","url":"https://recipe.bluelayer.org/recipe/51363/our-familys-tried-and-true-pain-de-campagne"},{"id":"51361","title":"Russian Potato Bread","ingredients":"potatoes, raw, skin
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
salt, table
butter, without salt","directions":"Grease a baking sheet.
Peel and dice your potatoes, then boil them until they're tender.
Reserve 2/3 cup of the potato water and discard the rest.
Mash and sieve the potatoes.
(I personally just mashed the potatoes until there were no lumps and it turned out fine).
Combine the mashed potatoes and potato water.
Let cool to lukewarm.
Meanwhile, combine the flours, yeast, seeds, and salt.
Rub the butter into the flour mixture.
Gradually work the potato gloop into the flour mixture using your hands if neccesary to form a soft dough.
Turn out onto a floured surface and knead 8-10 minutes.
Add more flour as needed to keep your dough from sticking.
Place in a lightly oiled bowl, cover, and let rise for approximately 1 hour (or until doubled).
Punch down, then turn out onto a floured surface.
Knead gently for about a minute, then shape into a 7-inch oval loaf.
[NOTE - My 1 large loaf didn't cook all the way through.
It might've just been my oven, but you may want to make two smaller loafs instead].
Place on the greased baking sheet and lightly sprinkle with whole wheat flour.
Cover and let rise 30 minutes.
While it's rising, preheat your oven to 400F.
Using a serrated knife, slash 3-4 diagonal cuts into the top of your dough (criss-cross style).
Bake 25-30 minutes until golden.
Cool on a wire rack, or eat hot.","url":"https://recipe.bluelayer.org/recipe/51361/russian-potato-bread"},{"id":"51353","title":"APPLE CRUMBLE (a very simple recipe for a sunday afternoon treat)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
butter, without salt
apples, raw, with skin
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground","directions":"pre-heat oven to 280F celsius
crumble first.
put flour, sugar in a bowl
rub the butterinto the flour and sugar mixture until it resembles breadcrumbs
buter an ovenproof baking dish
next is the filling.
place the apples in a large bowl and sprinkle with the sugar, flour and cinnamon
spoon the fruit into the buttered ovenproof dish and sprinkle with crumble mixture
bake in the oven for 40 to 45 minutes, until the crumble is brown and the fruit is bubbling","url":"https://recipe.bluelayer.org/recipe/51353/apple-crumble-a-very-simple-recipe-for-a-sunday-afternoon-treat"},{"id":"51344","title":"Hot-Water Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic","directions":"Preheat griddle, or heavy seasoned cast iron skillet with oil.
Mix dry ingredients together.
Boil water (or microwave).
When griddle sizzles., add the boiling water to dry ingredients.
Stir once or twice and pour 1/4 cup on hot griddle.
Turn once when edges are bubbly.
Keep warm while finishing off cakes.
Serve with butter and honey.","url":"https://recipe.bluelayer.org/recipe/51344/hot-water-cornbread"},{"id":"51338","title":"Honey Wheat Bread II","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in warm water.
Add honey, and stir well.
Mix in whole wheat flour, salt, and vegetable oil.
Work all-purpose flour in gradually.
Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes.
When dough is smooth and elastic, place it in a well oiled bowl.
Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth.
Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down the dough.
Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans.
Allow to rise until dough is 1 to 1 1/2 inches above pans.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/51338/honey-wheat-bread-ii"},{"id":"51337","title":"Beer Bread 1 Pound Recipe","ingredients":"water, bottled, generic
alcoholic beverage, beer, regular, all
oil, olive, salad or cooking
lemon juice, raw
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all liquid ingredients into bread machine pan.
Add in Flour then the rest of the dry ingredients.
Set Machine for Dough.
When machine beeps, Remove dough from machine.
Place into buttered loaf pan and let rise for 2 hrs.
Bake in a preheated oven on 350 till lightly browned.
This also can be baked in you bread machine","url":"https://recipe.bluelayer.org/recipe/51337/beer-bread-1-pound-recipe"},{"id":"51322","title":"Tofu Burgers","ingredients":"tofu, raw, regular, prepared with calcium sulfate
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
nuts, walnuts, english
dill weed, fresh
soy sauce made from soy (tamari)
delallo, italian seasoned breadcrumbs,","directions":"In a bowl, mash together the tofu and tahini.
Add the dill weed and soy sauce and mix well.
Add the bread crumbs a little at a time until the mixture is just stiff enough to bind.
Form into burgers.
Cook over medium hot coals for 5-7 minutes on each side until browned on both sides and cooked through.
Serve immediately.
Or grill under a medium/high heat.","url":"https://recipe.bluelayer.org/recipe/51322/tofu-burgers"},{"id":"51314","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
candies, semisweet chocolate","directions":"Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.
Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick.
Wrap in plastic and chill for 30 minutes, until firm but still pliable.
Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter.
Place the cookies on an ungreased baking sheet and sprinkle with sugar.
Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper.
Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds.
(Don't trust your microwave timer; time it with your watch.)
Stir with a wooden spoon.
Continue to heat and stir in 30-second increments until the chocolate is just melted.
Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth.
Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it.
Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.
Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.","url":"https://recipe.bluelayer.org/recipe/51314/shortbread-cookies"},{"id":"51309","title":"Earl's Homemade Bread","ingredients":"wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"Place all dry ingredients in the mixer bowl but dont turn on mixer.
In a separate container, place the warm water and add the oil first and then the honey, using the same measuring spoon, as the oil will keep the honey from sticking to the spoon.
Stir the liquids together and stir them, then turn on the mixer with dough hook installed to low speed for 15 seconds.
Then add the liquid mixture all at once and turn the mixer to its lowest speed for about a minute and a halfuntil ingredients are pretty well together and shut it off.
Let it rest this way for 10 minutes.
Turn the mixer to the second speed and let it run 3 minutes.
Remove the dough hook and turn the dough onto a floured board or table.
Knead 3 or 4 times to get the air bubbles out.
Place it in an oiled bowl (you can put it back in the mixer bowl) and put it in a warm place, like your oven with a cloth draped over it for 1 hour.
At the end of the hour, punch it down and turn it onto the floured surface and knead another three or four times.
Form loaves and put into 2 loaf pans.
Put them in the same warm place with a cloth draped over them and let them rise 45 minutes.
Preheat oven to 375 degrees and bake for 30 to 35 minutes or until crust is the color you like.
If you put a small pan of water on the rack below the bread, it will make the crust softer and chewier.
Remove from pans and let cool at least 30 minutes on a wire rack.
I usually brush the tops with olive oil because it softens the crust a bit and makes the loaves look nice.
This bread has a wonderful flavor and keeps very well.","url":"https://recipe.bluelayer.org/recipe/51309/earls-homemade-bread"},{"id":"51297","title":"Scarfies Smoked Fish Chowder","ingredients":"potatoes, raw, skin
onions, raw
celery, raw
salt, table
water, bottled, generic
sauce, fish, ready-to-serve
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, black
mustard, prepared, yellow
sauce, worcestershire
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
tomatoes, red, ripe, raw, year round average","directions":"Place potatoes, onions, celery, 1/2 salt and all the boiling water in a deep saucepan.
Add the flaked fish and simmer with lid on for 10 minutes.
While this cooks, melt butter in small saucepan.
Add flour and remaining salt, pepper, mustard, Worcestershire sauce and milk.
Cook, stirring, until thick; add cheese.
Stir until melted.
Add sauce to fish and veggie mixture; stir until smooth and then add tomatoes.
Season if necessary and serve with fresh bread rolls.","url":"https://recipe.bluelayer.org/recipe/51297/scarfies-smoked-fish-chowder"},{"id":"51296","title":"Cinnamon Banana Bread Scones","ingredients":"bananas, raw
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
sugars, powdered","directions":"For the scones:
Mash the bananas in a small bowl.
Stir in the yogurt until smooth and set aside.
Whisk together the flours, sugar, baking powder, salt and cinnamon in a large bowl.
Work the butter into the dry ingredients using a pastry cutter or two forks until it is incorporated, and the mixture resembles wet sand.
Pour the banana-yogurt mixture into the flour-butter mixture and stir just until all of the dry ingredients are incorporated.
Line a large circular plate with wax paper and place the dough onto the plate.
Spread the dough out to the edges of the plate, into a 1-inch thick disk and cover with another piece of wax paper.
Place the dough into the freezer and let it sit for 30 minutes.
Preheat the oven to 400 F. Line a large baking sheet with parchment paper or a Silpat liner.
Peel the wax paper from the top of the scone dough and turn the plate over onto the lined baking sheet.
Peel off the second layer of wax paper and slice the scones into 8 equal wedges.
Pull them apart just slightly to allow room to expand while baking.
Bake for 25-30 minutes until the outer edges are firm and golden brown.
Remove from the oven and cut any edges that baked together.
While the scones bake, make the glaze by melting the butter in a small bowl in the microwave.
Pour in the milk and maple syrup and stir well.
Slowly add in the powdered sugar in 1/2-cup increments until the glaze reaches a consistency that you like.
I like mine a little thicker so sometimes I even use a little more than three cups.
But, if you would rather have a bit of a runnier glaze, you can use less.
Glaze the scones while they are still a bit warm.","url":"https://recipe.bluelayer.org/recipe/51296/cinnamon-banana-bread-scones"},{"id":"51256","title":"Garlic Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
sugars, granulated
salt, table
cheese, parmesan, hard
spices, basil, dried
spices, garlic powder
chives, raw
spices, pepper, black
wheat flours, bread, unenriched","directions":"Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic or White Bread cycle, and press Start.","url":"https://recipe.bluelayer.org/recipe/51256/garlic-bread"},{"id":"51235","title":"Glossy Chewy Bagels","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
molasses","directions":"Place the water into the bread machine, followed by the ingredients and start the kneading process for 7 minutes.
If there is a separate compartment for kneading ingredients into the dough, adjust the water and add it in here.
When the dough has finished, remove it and hand knead for about 3 minutes.
If adding fillings, put them in now.
Measure them, divide them, and form them into ellipses.
Let it rest for 10 minutes.
Roll the dough into a cylinder and flatten one end.
Bring the other end around and tightly bind the edges together.
Place the dough on a baking tray lined with parchment paper and dusted with corn meal.
Cover with a plastic bag and let rise for 30 minutes.
Boil the water for the kettling and dissolve the molasses so that it is ready for the end of the rising.
Preheat the oven to 200C.
Don't let the water bubble and boil.
Place the dough in the hot water and cook each side for 25 seconds.
Place in the preheated oven.
[For 8 bagels] Raise the temperature to 220 and bake for 15 minutes.
[For 5 bagels] Raise the temperature to 210C and bake for 14 minutes + 190C for 4 minutes.
I recommend freezing the ones you won't eat within a few days.
You can eat them as-is after they thaw out, or you can toast or microwave them.
Warm them up for 10 seconds in the microwave at a high temperature and they will be nice and plum.
These are plain bagels.
Just using bread flour.
They're good for bagel sandwiches or with your favorite jam.
Here are cinnamon raisin bagels.
Add 72g of raisins and some cinnamon.
These are excellent with cream cheese!
These ones are cafe mocha bagels.
Dissolve 3 Tbsp of instant coffee in water, add 25 g of both chocolate chips and almonds, add add in some cinnamon.
These are adzuki bean bagels.
Knead 150g of hard adzuki beans into a paste and top with poppy seeds.
There's no need for sugar or salt.
\"My Bagel Sandwich\" Delicious.
\"Rusk Bagels\" I might make bagels just for this.
I added 35 g of walnuts to the dough.","url":"https://recipe.bluelayer.org/recipe/51235/glossy-chewy-bagels"},{"id":"51234","title":"Mignon's Pita Bread / Pocket Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a large bowl throughly mix 2 cups flour, sugar, salt and yeast.
Gradually add the water and beat for 2 minutes at medium speed.
Add 1 cup flour and beat on high speed for 2 minutes.
Stir in enough flour to make soft dough.
Knead the dough on high for 8 minutes.
Place in a greased bowl, turn and raise for an hour.
Punch the dough down and put on a flour covered board and rest for 30 minutes.
Divide into 8 pieces.
Roll each one into a 6 inch circle.
Bake for 5 minutes in a 450-500F oven on lowest shelf.
Broil for 1-2 minutes on the top shelf until desired brown on top.
Cut them while they are still hot - either into a pocket or in half.","url":"https://recipe.bluelayer.org/recipe/51234/mignons-pita-bread-pocket-bread"},{"id":"51227","title":"Grandma Dolores' Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
raisins, seeded
currants, zante, dried
spices, caraway seed
lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place lemon juice into the bottom of a glass measuring cup and pour in enough milk to fill to the 1 cup mark-Do not stir!
Leave milk on your counter for 1 hour- during this time, measure out all of your other ingredients, but wait to set out the butter until the last 15 minutes.
Preheat oven to 350F and grease a round cake pan or pie plate.
Sift together flour, baking soda, baking powder, sugar, and salt.
Using a pastry blender or two knives, cut in the butter chunks until evenly mixed in and mixture looks grainy.
Stir in dried fruits and caraway seeds.
Pour the milk mixture into the bowl and stir with a wooden spoon until all ingredients are moistened- don't overmix.
Dough will still be tacky at this point but will pick up more flour while kneading.
Sprinkle some flour onto a flat surface and scape dough onto the floured surface; flour your hands and knead the dough gently until it forms a ball- no more than 2 minutes or you will toughen the dough, and it may be less than that depending upon the humidity of the day.
(As long as it forms a ball, it can still be little sticky- this is different from yeast bread.)
Place dough ball into prepared pan and flatten slightly into a thick disk.
Using a serrated knife, make a deep cross in the surface of the bread.
Bake until golden brown and until bread sounds hollow on the bottom when rapped, about 35-45 minutes.","url":"https://recipe.bluelayer.org/recipe/51227/grandma-dolores-irish-soda-bread"},{"id":"51184","title":"Mimi's Honey Bread--(Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flours, bread, unenriched
sugars, brown
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to your bread machine according to manufactureres instructions.
Do on either light or medium crust.
When it begins to mix, watch to make sure it is the right consistency adding a tad more water if needed OR a tad more flour.","url":"https://recipe.bluelayer.org/recipe/51184/mimis-honey-bread-bread-machine"},{"id":"51171","title":"Tahitian Coconut Bread","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
water, bottled, generic","directions":"Combine coconut, sugar and water.
Blend flour and baking powder together.
Mix all ingredients to a doughy texture, adding a little flour as needed so it is not too sticky.
Separate into 5 equal parts and roll into the size of a hot dog bun.
Wrap in aluminum foil (sprayed with Pam) and bake in 350 degree oven for 1 hours to 1 1/2 hours.
Makes 5 loaves.","url":"https://recipe.bluelayer.org/recipe/51171/tahitian-coconut-bread"},{"id":"51161","title":"Thyme Stuffing","ingredients":"wheat flours, bread, unenriched
butter, without salt
onions, raw
celery, raw
salt, table
spices, thyme, dried","directions":"A day or so before, break bread into small cubes.
(1/2 loaf of bread will yield 4 cups of cubes.)
Leave bread uncovered to allow it to dry out.
Combine all ingredients except bread cubes in frying pan.
Saute slowly until vegetables are slightly transparent.
Stir bread cubes and butter mixture together until cubes are coated and ingredients are evenly mixed.
Stuff into both ends of turkey and skewer openings closed.","url":"https://recipe.bluelayer.org/recipe/51161/thyme-stuffing"},{"id":"51141","title":"Light Malt Loaf","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, brown
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place all ingredients (except the milk) into the bread machine pan in the above order, or as directed by the manufacturer.
Select the Basic Bread setting; press Start.
After the baking cycle is complete, remove the bread from the pan and brush the just baked bread with milk.
This will give it a soft and shiny crust.","url":"https://recipe.bluelayer.org/recipe/51141/light-malt-loaf"},{"id":"51140","title":"Grandma's Mayonnaise Bread","ingredients":"salad dressing, mayonnaise, regular
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425.
Mix all ingredients.
Pour into round cake pan or muffin tin.
Bake until golden brown.","url":"https://recipe.bluelayer.org/recipe/51140/grandmas-mayonnaise-bread"},{"id":"51127","title":"Baked Spiced Apple French Toast","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
egg, white, raw, fresh
honey
vanilla extract
salt, table
wheat flours, bread, unenriched
apples, raw, with skin
raisins, seeded
spices, cinnamon, ground
spices, nutmeg, ground
sugars, powdered","directions":"Whisk milk, egg whites, honey, vanilla and salt in a medium bowl.
Trim crusts off 4 slices of bread and set aside.
Cut the crusts and the remaining bread into 1-inch pieces.
Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
Coat a 9-by-9-inch or 7-by-10 inch baking pan with cooking spray.
Transfer the bread mixture into the pan.
Lay the reserved crustless slices evenly on top, trimming to fit.
Whisk the milk mixture again, then pour evenly over the bread.
Press the bread down with the back of a wooden spoon, and make sure its evenly moist.
Cover with parchment paper, then foil papper, and refrigerate for at least 10 hours or up to 1 day.
Preheat oven to 350F.
Bake the casserole, covered, for 40 minutes.
Uncover and keep baking until puffed, set and lightly browned, about 22 minutes more.
Let stand for 10 minutes on a wire rack, dust with confectioners sugar.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/51127/baked-spiced-apple-french-toast"},{"id":"51068","title":"Homemade Hamburger Buns","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
sugars, granulated
salt, table
beverages, ovaltine, classic malt powder
wheat flours, bread, unenriched","directions":"Place water, yeast and pinch of sugar in bread machine pan and let stand for a couple of minutes.
Add in remaining ingredients in order given.
Place machine on dough mode.
When cycle is over, remove dough from machine.
Gently deflate.
Divide dough in 8 to 10 portions, cover with a clean tea towel and let rest five minutes.
Shape each portion into a ball and place, evenly spaced apart, on a parchment paper lined baking sheet.
Insert entire sheet in a large plastic bag (like a garbage bag).
Allow to rise until quite puffy, around 20 to 30 minutes.
Remove from plastic bag.
Flatten each roll gently with palm of hand.
Brush, if desired with milk and sprinkle on sesame seeds.
Preheat oven to 375F (190C).
Bake, until nicely browned, around 15 to 20 minutes.
Freeze leftovers.","url":"https://recipe.bluelayer.org/recipe/51068/homemade-hamburger-buns"},{"id":"51057","title":"Mini Twice-Baked Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
bacon, meatless
delallo, italian seasoned breadcrumbs,
chives, raw
cheese, parmesan, hard
cream, sour, cultured
butter, without salt
cream, fluid, heavy whipping","directions":"Preheat the oven to 375 degrees F.
Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt.
Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour.
Allow to cool slightly.
In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes.
Drain well and place half of the bacon into a bowl.
Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan.
Mix to combine and set aside.
In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt.
Set aside.
When the potatoes are cool enough to handle but still warm, cut off the top third of each potato.
Remove the skin from the tops.
Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges.
This creates little boats.
Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork.
Add the reserved bacon and sour cream mixture.
Using a rubber spatula, mix together the filling until well combine.
Spoon the filling back into the potato boats until slightly overfilled and mounded on top.
Top with a sprinkling of the panko mixture and a drizzle of olive oil.
Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/51057/mini-twice-baked-potatoes"},{"id":"51047","title":"Mushroom Leek Bread (Bread Machine)","ingredients":"butter, without salt
mushrooms, white, raw
leeks, (bulb and lower leaf-portion), raw
spices, thyme, dried
water, bottled, generic
salt, table
honey
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"In a saucepan, heat butter over med-high heat; add in mushrooms, leaks, and thyme; saute just until tender.
Immediately place in baking pan.
Measure remaining ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle, press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/51047/mushroom-leek-bread-bread-machine"},{"id":"51040","title":"Cheese and Onion Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cheese, cheddar
sugars, granulated
leavening agents, baking soda
salt, table
onions, spring or scallions (includes tops and bulb), raw
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375F (190C).
In large bowl, whisk together all-purpose flour, whole wheat flour, cheese, onions, sugar, baking soda, salt and cayenne.
In small bowl, whisk together buttermilk and oil.
Add to dry ingredients all at once; stir with fork until soft dough forms.
Turn out dough onto lightly floured surface.
With floured hands, press dough into ball; knead lightly 10 times.
Place on greased baking sheet; gently pat out dough into 6-in (15 cm) circle.
Topping:.
Sprinkle flour over loaf.
With sharp knife, score large X on top of loaf.
Bake in oven for about 45 minutes or until golden and tester inserted in centre comes out clean.","url":"https://recipe.bluelayer.org/recipe/51040/cheese-and-onion-soda-bread"},{"id":"51037","title":"Salt Rising Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
cornmeal, degermed, unenriched, yellow
sugars, granulated
water, bottled, generic
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Scald milk and cool to lukewarm.
Add cornmeal, salt and sugar.
Pour into covered fruit jar or pitcher and place in a pan of hot water (120F).
Let stand for 6 or 7 hours or until signs of fermentation (gas bubbles) appear.
Add ingredients for second sponge.
Beat thoroughly.
Cover again and place in pan of hot water (120F).
Let rise until very light.
Add remaining flour gradually until dough is stiff inough to be kneaded.
Knead 10-15 minutes.
Shape into two loaves and place in greased bread pans.
Brush top with melted shortening.
Cover and let rise until very light, more than double.
Bake in a 375F oven for ten minutes, then lower to 350F for 25 to 30 minutes longer.
If more than two loaves are to be made, add the amount of ingredients listed for\"second sponge\", reducing the flour to one cup for each additional loaf.
Add 1 5/8 cups of flour more per each additional loaf when making the dough.","url":"https://recipe.bluelayer.org/recipe/51037/salt-rising-bread"},{"id":"51023","title":"Subway Bread Copycat","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
margarine-like, margarine-butter blend, soybean oil and butter
wheat flour, white, all-purpose, unenriched
salt, table
vital wheat gluten","directions":"Dissolve yeast and sugar in 1/2 cup warm water.
Let stand for about nine to ten minutes.
Combine yeast mixture with oil, salt, and two cups of flour.
Stir well.
Gradually stir in 4 cups of flour and remaining water.
Knead for 10 minutes, adding additional flour as needed.
Place dough in a lightly-greased bowl.
Cover with plastic wrap and let rise for about one hour.
Punch dough down and divide into eight pieces.
Roll each half into loaf-shapes, about twelve inches long.
Place loaves onto two large baking sheets lined with parchment paper.
Cover the eight loaves and allow to rise for about an hour.
Preheat oven to 350 degrees Fahrenheit.
Cook for 25 minutes, or until the top of the loaves are golden brown.
Let the bread cool until room temperature.
For a delicious oat take on the Subway white bread, sprinkle the tops of the loaves with quick-cooking oats after brushing on the egg white mixture.
Adapt this recipe to prepare Subway's Honey & Oats bread by adding 1/2 cup of old fashioned oats to the bread dough before rising.
If you prefer a hands-off approach, you can mix all of the ingredients in a bread machine and cook on a light setting according to the manufacturer's instructions.
Add a bit more flavor by sprinkling a mixture of shredded cheddar cheese, garlic salt, and Italian seasoning over the dough before baking.
Recreate Subway's Parmesan Oregano bread by mixing together Parmesan cheese, oregano, and garlic salt and sprinkling it over the unbaked dough.
You can also make two loaves of bread from this recipe instead of eight individual sub rolls.","url":"https://recipe.bluelayer.org/recipe/51023/subway-bread-copycat"},{"id":"51001","title":"Vickys Scottish Scones, Dairy, Egg & Soy-Free","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat the oven to gas 7 / 220C / 425F and line a baking tray with parchment paper
Sift the flour, baking powder and salt into a large mixing bowl.
Add the dairy-free spread (butter if not on a dairy-free diet) and rub into the flour with your fingers until it resembles breadcrumbs
Mix in the sugar, than add 2 tablespoons of preferred milk to start with and hand knead until a dough starts to form
The dough should be easily shaped but not wet, add more milk if required
Flour a surface and roll out the dough so it's 1 inch thick, this is the secret to the scones rising.
Use a 2 inch fluted round cutter
Keep rolling the left over dough to get as many scones cut out as possible.
You should get at least 10
Put the scones on the greased tray and brush the tops with a little more preferred milk to glaze, then bake for 10-12 minutes or until well risen and golden
Best eaten warm, split in half with butter or clotted cream (cashew cream recipe on my profile) and raspberry jam!
Freeze if not being all used the same day, they only keep a couple of days otherwise
These are my gluten-free versions","url":"https://recipe.bluelayer.org/recipe/51001/vickys-scottish-scones-dairy-egg-soy-free"},{"id":"50989","title":"Mini Meatballs","ingredients":"beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
water, bottled, generic
chives, raw
mustard, prepared, yellow
sauce, worcestershire
salt, table
spices, pepper, black","directions":"Combine all ingredients in a bowl and mix really well.
Roll meat into 1\" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
Bake in a 400 degrees F oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).","url":"https://recipe.bluelayer.org/recipe/50989/mini-meatballs"},{"id":"50982","title":"Vanilla Spice Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, brown
sugars, granulated
spices, cardamom
spices, coriander seed
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place water, milk, vanilla extract, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order.
Pour the flour onto the other ingredients, and sprinkle the flour with yeast.
Set the bread machine to the Dough cycle; turn on the machine.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x5-inch bread pan.
When the Dough cycle is completed, remove the dough from the machine, punch down if necessary, form into a loaf, and place into the prepared bread pan with the seam side down.
Cover and let rise until doubled, 20 to 30 minutes.
Bake in the preheated oven until the loaf is golden brown, 35 to 45 minutes.
Let cool in the pan for 5 minutes before removing to finish cooling on a rack.","url":"https://recipe.bluelayer.org/recipe/50982/vanilla-spice-bread"},{"id":"50981","title":"Focaccia (Bread Machine)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
spices, basil, dried
salt, table
oil, olive, salad or cooking","directions":"Place the ingredients into the pan in the order recommended by your bread machine.
Program the machine for \"dough cycle\".
Check dough about 10 minutes before the end of the 2nd kneading cycle.
It should be a smooth, sticky ball.
Adjust if needed with more flour or water.
When the machine has completed its cycle, transfer the dough to a lightly floured work surface.
Roll or pat it into a large rectangle, about 17x12 inches.
Transfer the dough onto a large, lightly greased cookie sheet.
Let it rest 10 minutes then pat it back to its original shape if it has shrunk.
Cover with a towel and let rise for about forty minutes or till puffy.
Sprinkle the salt & herbs over the bread.
Press into the dough at intervals with your fingers& sprinkle with the olive oil.
Bake the focaccia in a preheated 425F oven for 15 minutes or until the crust is golden brown.
Remove from the oven & cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/50981/focaccia-bread-machine"},{"id":"50974","title":"Vegan Broccoli & Cauliflower Casserole","ingredients":"broccoli, raw
cauliflower, raw
rice, white, long-grain, regular, unenriched, cooked without salt
oil, canola
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
spices, nutmeg, ground
wheat flours, bread, unenriched
cheese, parmesan, hard
spices, paprika
spices, parsley, dried","directions":"Preheat oven to 400F.
Cook broccoli and cauliflower in boiling water for 3 minutes.
Drain and set aside.
Blend together milk, oil, flour, nutritional yeast flakes, salt, and nutmeg until smooth.
Cook, stirring well, over medium heat in a saucepan until thickened.
Turn off heat.
Add broccoli and cauliflower to saucepan and stir until combined.
Pour mixture into a greased 8x8-inch casserole dish.
Sprinkle panko bread crumbs, cheese, paprika, and then parsley over the top.
Cook for 10 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/50974/vegan-broccoli-cauliflower-casserole"},{"id":"50963","title":"Aunt Sharleen's Flour Tortilla Receipe# 2","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"Mix the flour and salt together \"I use a sifter\" in a bowl then cut in the lard or shortening until the mixture resembles bread crumbs.
Gradually add the water to form a soft pliable dough \"you might need more or less water depending on the type of day.\"
Knead the dough on a well-floured surface until smooth and no longer sticky.
Divide the dough into 12 pieces, keep the dough that is not being worked covered to prevent it from drying out.
Knead each piece into a ball, then roll out each piece into a very thin circle, using a 10-inch plate as a guide.
Stack the tortillas as you make them, flouring each one well to prevent them from sticking together.
Cover with a clean cloth. \"
I use wax paper between each layer to prevent from sticking.
Once you get the hang of it while one is cooking you can roll out the next one.
Heat a heavy-base griddle or skillet until evenly hot, carefully add a tortilla.
Cook for about 10 seconds per side.
\"the tortilla will rise up thats ok cook each side until very lightly brown.
Stack and cover each with wax paper so they do not stick.
Do not use any oil in skillet while cooking the tortillas the skillet needs to be dry.
You might need to wipe the skillet from time to time to get rid of any extra flour.","url":"https://recipe.bluelayer.org/recipe/50963/aunt-sharleens-flour-tortilla-receipe-2"},{"id":"50959","title":"Everything Topping- Bagels, Rolls, Bread","ingredients":"seeds, sesame seeds, whole, dried
spices, poppy seed
spices, garlic powder
onions, raw
salt, table","directions":"Put all ingredients into a jar with a tight fitting lid and shake until ingredients are distributed evenly.
Store tightly covered.
Always shake well before using.
For bread topping: I lightly brush the loaves with egg white just before baking and sprinkle with this topping.
Actual number of servings will depend on how light or how heavy you shake/ sprinkle this on.
If I had to guess I would guess I use about 3/4-1 tbsp per loaf of bread.","url":"https://recipe.bluelayer.org/recipe/50959/everything-topping-bagels-rolls-bread"},{"id":"50958","title":"Bran Molasses Sunflower Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
molasses
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, sunflower seed kernels, dried
salt, table","directions":"Crumble yeast into small bowl.
Stir in lukewarm water and sugar.
Let stand until foamy, about 10 minutes.
Meanwhile, add molasses and butter to milk and stir until butter melts.
Combine 2 cups all-purpose flour, bran, seeds and salt in large bowl.
Whisk in yeast and milk mixtures until smooth, about 3 minutes.
Using wooden spoon, mix in all-purpose flour 1/2 cup at a time until dough forms soft mass.
Knead on heavily floured surface until smooth and satiny, kneading in more flour if sticky.
Grease large bowl.
Add dough, turning to coat entire surface.
Cover bowl with plastic.
Let rise in warm draft-free area until doubled, about 1 1/2 hours.
Grease two 9x5-inch loaf pans.
Gently knead dough on lightly floured surface until deflated.
Cut in half.
Pat each piece out into a rectangle.
Roll up jelly roll fashion, pinching seams to seal.
Place seam side down in prepared pans.
Cover with towel and let rise in warm draft-free area until doubled in volume, about 45 minutes.
Position rack in center of oven and preheat to 375F (190C).
Bake until loaves pull away from sides of pans, about 45 minutes.
Immediately remove from pans.
Cool completely on racks.","url":"https://recipe.bluelayer.org/recipe/50958/bran-molasses-sunflower-bread"},{"id":"50936","title":"Healthy Baked Potato Chip Fish","ingredients":"fish, cod, atlantic, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
cheese, parmesan, hard
spices, thyme, dried
spices, garlic powder
spices, pepper, black
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Cut fish into serving-size pieces.
Place milk in a shallow bowl.
In another shallow bowl, combine potato chips, parmesan cheese, thyme, garlic powder, pepper.
Dip fish in milk, then with the potato chip mixture.
Sprinkle a greased 8-inch square baking dish with crumbs; drizzle with butter.
Bake uncovered at 500 degrees for 12-14 minutes or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/50936/healthy-baked-potato-chip-fish"},{"id":"50933","title":"Pesto alla Genovese For White Fish or Chicken Meat","ingredients":"fish, cod, atlantic, raw
sauce, pesto, ready-to-serve, refrigerated","directions":"Make a Genovese sauce using toasted pine nuts.
This is for storing, so it doesn't include cheese.
If using store-bought sauce, be careful of the salt content.
Bake or steam the white fish (I baked in the oven at 200C for 10 minutes).
I don't use salt or pepper, but adjust to your tastes.
Pour 2 tablespoons of the pesto over the fish and heat in the oven for 5-10 minutes at 50C.
Enjoy this with rice, pasta, bread, Polenta, etc.
It's also delicious as a salad dressing.
Serve with a side of tomato and brussels sprouts salad for color.
This delicious suggestion came from a user.
Top the sauce with chicken seasoned in salt and pepper.
Serve with pasta and vegetables.
Another user suggested a saute of mushrooms and green beans with the pesto.
Make the pesto in bulk and freeze in a resealable bag for later use.","url":"https://recipe.bluelayer.org/recipe/50933/pesto-alla-genovese-for-white-fish-or-chicken-meat"},{"id":"50926","title":"Granary Bread for Bread Machines","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, powdered
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place water in the baking tin; add all the flour, followed by milk powder, sugar, salt, butter and lastly the yeast.
Load up the bread machine and bake on whatever setting you have that takes 3 hours.
N.B if you leave the bread to stand in the tin for 15 minutes before you turn it out, it comes away a lot easier.","url":"https://recipe.bluelayer.org/recipe/50926/granary-bread-for-bread-machines"},{"id":"50920","title":"Fried Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
water, bottled, generic","directions":"Mix cornmeal and salt together in large mixing bowl.
Pour approximately 2 cups boiling water over dry ingredients.
Mix well.
After the mixture cools slightly, shape mixture into balls about the size of golfballs, one at a time.
You must wet your hands with water before you make each ball.
Flatten the ball with your fingers.
Fry in skillet (preferably cast iron) with about 1/2 inch of hot oil.
Fry until golden brown on both sides.
Delicious!","url":"https://recipe.bluelayer.org/recipe/50920/fried-cornbread"},{"id":"50915","title":"Pancake Mix Easy Steamed Buns","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add the milk to the pancake mix and mix.
As long and the flour and milk blend together it's fine.
Don't overmix.
Pour the batter into the aluminium foil cups about 70% full.
Pour 5 mm - 1 cm of water in a frying pan, and arrange the foil cups in the pan.
Cover with a lid, and start heating the frying pan on high heat.
When the water comes to a boil, turn the heat down to low and steam for 10 to 12 minutes.
Done.
Be careful not to let the condensation fall on the bread when you remove the lid off.
This is a cocoa version.
I added 1-2 tablespoon of cocoa powder, 1 tablespoon sugar and a little vegetable oil (optional) to the basic batter, and steamed the same way.
The bread looks like this when it's cut open.
So fluffy and light!
Add 1 tablespoon condensed milk and 1 tablespoon skim milk powder, and use 160 ml of water instead of milk.
The cocoa version above is topped with chocolate chips, and made in mini muffin cups.
Chocolate and cocoa do go well together.
We've really been in to raisin steamed bread recently in our family.
Just mix some raisins into the basic batter.
This time the raisins sunk to the bottom.
When I divided the dough into 7, water often got into the cups while cooking, so I tried making 8 instead and this worked a lot better.
So I recommend making 8 at a time.","url":"https://recipe.bluelayer.org/recipe/50915/pancake-mix-easy-steamed-buns"},{"id":"50905","title":"Nutty Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
nuts, almonds
seeds, sunflower seed kernels, dried
seeds, chia seeds, dried
water, bottled, generic","directions":"mix all ingredients (except water) together in a meduim to large bowl, then mix the water in
need the ball of dough
Wet a paper towel with olive oil and rub the side and bottom of the bowl.
Place the dough in the bowl, cover with a towel, and let it rise for 45 mins.
Take the dough out of the bowl and need it.
Divid the dough in half and place it in 2 small greased bread pans.
OR Leave it in 1 large greased bread pan.
OR Leave in a ball and place on greased flat pan.
Let it rise for 45 mins.
Preheat oven to 445F with a metal pan in (will latter put ice in it).
Place the bread and ice in the oven.
Bake the bread for 15 mins.
Reduce the temp.
to 395 and bake of 15 more mins.
Take out and injoy.","url":"https://recipe.bluelayer.org/recipe/50905/nutty-bread"},{"id":"50896","title":"Garden Herb Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
chives, raw
spices, marjoram, dried
spices, thyme, dried
spices, basil, dried
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/50896/garden-herb-bread"},{"id":"50875","title":"Pretzel Encrusted Tilapia","ingredients":"pretzels, soft, unsalted
salad dressing, mayonnaise, regular
mustard, prepared, yellow
fish, tilapia, raw","directions":"Prepare a baking pan by spraying it with cooking spray.
Preheat oven to 425 degrees F.
In a food processor, pulse pretzels until they are close to breadcrumb consistency.
Place crumbs in a shallow dish or bowl (you should have enough room to lay a piece of fish in the crumbs without too much crowding).
In a bowl, combine mayonnaise and mustard.
Take a fillet and using a basting brush, coat one side of the fish with the mayonnaise/mustard mix.
Place fish, mayonnaise/mustard side DOWN, into crushed pretzels.
Press fish down slightly, if necessary, to help the crumbs adhere.
Then, with fish still resting in the crushed pretzels, carefully coat the top side of the fish with the mayonnaise/mustard mix.
Turn fish over so the side that was just covered with mayo/mustard mix is now being coated with pretzels.
Press fish down slight (if necessary) to help pretzel crumbs adhere to this second side.
Remove fillet from crumbs and place fish on the baking pan.
Repeat with remaining fillets.
Give a light spray of cooking spray to the tops of the fish that are on the baking pan.
Bake at 425 degrees F for about 20 minutes or until the thickest part is opaque and flakes easily.
Note: be sure to watch how long it takes to cook depends on how thick your fish is.
You could also check the temperature in the thickest part of the fish with a meat thermometer.
It should have an internal temperature of 145 degrees F.","url":"https://recipe.bluelayer.org/recipe/50875/pretzel-encrusted-tilapia"},{"id":"50872","title":"Brown Rice Turkey Stuffing","ingredients":"wild rice, raw
pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
celery, raw
mushrooms, white, raw
delallo, italian seasoned breadcrumbs,","directions":"Cook rice as directed on package.
brown pork,saute onions,celery and mushrooms.
Mix all,add spices to taste.
Use to stuff (20 pound)turkey or bake in casserole.","url":"https://recipe.bluelayer.org/recipe/50872/brown-rice-turkey-stuffing"},{"id":"50868","title":"Bread Machine Garlic and Herb Walnut Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
oats
nuts, walnuts, english
spices, garlic powder
spices, oregano, dried
spices, basil, dried
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in order as specified by your bread machine instructions.
basic/normal setting.
medium crust.","url":"https://recipe.bluelayer.org/recipe/50868/bread-machine-garlic-and-herb-walnut-bread"},{"id":"50851","title":"Almost No-Knead Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
alcoholic beverage, beer, regular, all
vinegar, distilled","directions":"Whisk flour, yeast, and salt in large bowl.
Add water, beer, and vinegar.
Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
Transfer dough to lightly floured work surface and knead 10 to 15 times.
Shape dough into ball by pulling edges into middle.
Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack and heat oven to 500 degrees.
Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
Carefully remove pot from oven and remove lid.
Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
Cover pot and place in oven.
Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Note: See the related information in \"High-Heat Baking in a Dutch Oven\" for information on converting Dutch oven handles to work safely in a hot oven.
How can I keep my Dutch oven safe when baking in a really hot oven?
Our recipe for Almost No-Knead Bread calls for preheating a Dutch oven to 500 degrees.
After publishing our recipe, it was called to our attention that the manufacturers of both our favorite Dutch oven (the 7 1/4-Quart Round French by Le Creuset) and our best buy Dutch oven (the 6.5 Quart Cast Iron Dutch Oven by Tramontina) recommend against heating the pots to this temperature, due to the phenolic knobs used on the lids.
And we subsequently learned that in certain instances, the pot itself might crack.
SOLVING THE KNOB PROBLEM: Fortunately, there are two easy solutions.
The knobs on both lids are secured with a single screw that is very easily removed.
Once the knob is removed you can replace it with an inexpensive all-metal drawer handle purchased from a hardware store.
Alternatively, Le Creuset has introduced a stainless steel replacement knob for its Dutch ovens (which also fits perfectly on the Lodge enameled Dutch oven and the Chefmate Dutch oven), available for around $10, which is completely oven-safe.
To fit this knob on the Tramontina Dutch oven, youll need to use a single 3/8-inch-diameter, 3/4-inch-long machine screwthe 1/2-inch screw that comes with the knob is not long enough to fit through the thicker lid of the Tramontina.
DEALING WITH THE CRACKING ISSUE: The enamel coating on cast-iron pots is made of vitrified glass.
Although this material is built to withstand years of cooking, it can crack if the pot is dropped, the enamel has been improperly applied, or thermal shock occurs.
Thermal shock may occur if a cold, empty pot is placed in a hot oven; if an empty pot is heated and then filled with cold food; or if a hot pot is placed on a cold surface.
According to Le Creuset and Lodge (two of the leading manufacturers of enameled cast iron), the risk for thermal shock with our Almost No-Knead Bread recipe is low.
The recipe calls for placing a cold pot in a cold oven, heating the oven to 500 degrees, and then placing room-temperature dough into the pot.
Both manufacturers agree that there would be a much greater risk of thermal shock if cold food, liquid, or oil were placed in the hot pot.
To prevent thermal shock when the pot is removed from the oven, place it on a wire rack or trivet or on the cooking grate of the stove.
Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works).
The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/50851/almost-no-knead-bread"},{"id":"50846","title":"Ginger yoghurt scones with black cherry filling recipe","ingredients":"spices, ginger, ground
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
spices, ginger, ground
cherries, sweet, raw
cream, whipped, cream topping, pressurized
cherries, sweet, raw","directions":"Pre-heat oven to 200C/400F/Gas Mark 6.
Line a baking tray with parchment paper or greaseproof paper.
Put the yogurt, milk and sugar in a pan and warm until hand-hot, alternatively heat in a small bowl on low power for 40 seconds in the microwave.
The sugar should melt into the yogurt and milk.
Place the flour, baking powder, ginger powder and butter into a mixing bowl and rub the butter into the flour to make a breadcrumb texture.
Using a wooden spoon add the warmed yogurt mix and stir well to form a dough.
Dust the worktop with some flour and bring the dough together.
Gently roll out the dough to about 3cm thick and with a round 7cm cutter push out the scones.
Place the scones on the prepared tray with a good distance between them.
Re-shape the dough and cut again.
Brush each scone with a little milk and bake for 10-15 minutes until golden brown.
Cool on a wire rack and sandwich with a mixture of jam, whipped cream and cherry yogurt to serve.","url":"https://recipe.bluelayer.org/recipe/50846/ginger-yoghurt-scones-with-black-cherry-filling-recipe"},{"id":"50845","title":"Flax Seed Cracker Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
seeds, flaxseed","directions":"Heat oven to 375F.
Combine whole wheat flour, flour, sugar, baking powder, baking soda and salt in large bowl.
Mix in butter or margarine with fork until mixture resembles coarse crumbs.
Add buttermilk; stir just until flour is moistened.
Stir in flax seed.
Place dough on lightly floured surface; knead 3 to 5 times until smooth.
Divide dough in half.
Roll out each half with floured rolling pin or pat each half with floured fingers into 13x11\" rectangle on greased baking sheets.
Prick all over with fork.
Bake for 12-15 minutes or until golden brown.
Cool completely.
Break into pieces.
*Tip: Flax seeds, when used as whole seeds, add texture to foods.
Ground seeds give the most nutritional benefit and are a primary source or omega-3 and omega-6 fatty acids.","url":"https://recipe.bluelayer.org/recipe/50845/flax-seed-cracker-bread"},{"id":"50842","title":"Iz's Ciabatta","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table","directions":"Biga:
Mix flour and yeast together
Add water and mix until incorporated
Cover with plastic and allow to sit 12 to 24 hours
Final Dough
Place Biga and water into bowl and dissolve biga
Add flour yeast and salt
Mix, I hand mix this, until smooth and silky
Cover and allow to rise until doubled, about 1 and a half hours
After the first 20 minutes fold the dough.
I will post pics on the method.
Dust the table top well.
Sprinkle some flour on the top of the dough
Turn out onto floured table top
Fold one side 2/3 over
Repeat with the other side
Now the top
Then the bottom
Placing folds down, return to the bowl and cover.
Allow to rise the remaining time.
Turn out onto a well floured surface and halve
Form into rough ovals, dust tops with flour, cover and let rise until doubled.
Another 1 and a half hours or so.
Preheat your oven and stone to 450F
Transfer loaves to stone and bake 20-30 minutes.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/50842/izs-ciabatta"},{"id":"50837","title":"Carrot Soup with Sesame Seeds and Chives","ingredients":"butter, without salt
carrots, raw
leeks, (bulb and lower leaf-portion), raw
celery, raw
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
cream, sour, cultured
oil, sesame, salad or cooking
wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
chives, raw","directions":"Melt 2 tablespoons butter in heavy large pot over medium heat.
Add carrots, leeks, and celery.
Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes.
Add broth; bring to boil.
Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes.
Cool slightly.
Working in batches, puree soup in blender until smooth.
Return soup to pot.
Whisk cream, sour cream, and 1/2 teaspoon sesame oil into soup.
Season soup to taste with salt and pepper.
(Can be made 1 day ahead.
Cover and chill.)
Melt remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in heavy large skillet over medium heat.
Add bread cubes and saute until golden brown and crispy, about 4 minutes.
Bring soup almost to simmer over medium heat.
Ladle into bowls.
Mound croutons in center of each.
Sprinkle with sesame seeds and chives and serve.","url":"https://recipe.bluelayer.org/recipe/50837/carrot-soup-with-sesame-seeds-and-chives"},{"id":"50831","title":"Besan Flatbread","ingredients":"chickpea flour (besan)
a cajun life, all purpose cajun seasoning,
leavening agents, yeast, baker's, active dry
spices, garlic powder
water, bottled, generic","directions":"Mix all dry ingedients with a whisk or fork, and add water and stir to desired thickness, adding more water or flour as needed.
Prepare a 12\" nonstick fry pan with as needed.
Mine doesn't need oil, so I left that out of the recipe to avoid adding calories.
Pour batter to the desired size (6\", 9\", or 12\"), and cook to desired doneness, about 4 minutes per side.","url":"https://recipe.bluelayer.org/recipe/50831/besan-flatbread"},{"id":"50824","title":"Spelt Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried","directions":"Method.
Place the flour in a large mixing bowl.
Blend the yeast into half the water and roughly mix into the flour.
Dissolve the salt in the remaining warm water and add to the flour.
Add the oil and mix the dough thoroughly for four minutes using a wooden spoon then cover and leave to rise for 1 hour.
Knead dough again then oil two 1Ib loaf tin & divide dough between them.
Sprinkle with sesame seeds, cover and leave to rise for 20 - 30 minutes.
Cook in an oven pre-heated to 220C/425F/Gas Mark 7 for 30 - 35 minutes.","url":"https://recipe.bluelayer.org/recipe/50824/spelt-bread"},{"id":"50819","title":"Angelic Roadkill","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
honey
tomatoes, red, ripe, raw, year round average
molasses
spices, marjoram, dried
salt, table
spices, pepper, black
sugars, brown
spices, garlic powder
soup, chicken broth or bouillon, dry","directions":"Cut the ribs in half and set aside.
Mix all of the other ingredients together in a bowl.
Start with the chicken broth before adding the honey; whisk the honey and tomato paste in, to help them both dissolve.
Marinate the meat in the other ingredients, turning to coat everything.
Refrigerate for 2-4 hours; overnight is best.
Make a pouch out of aluminum foil and place the meat and its marinade inside.
Crimp it shut.
Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.
Roast for 6 hours.
Remove, plate, and serve.
A good side-dish for these ribs are Native American fry bread, tortillas, or warmed pita bread.","url":"https://recipe.bluelayer.org/recipe/50819/angelic-roadkill"},{"id":"50812","title":"100% Whole Wheat Oil-Free Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Add all of the ingredients to your bread maker at home and switch it onto the dough course until it gets to the first proving stage.
Take the dough out of the bread maker, punch it down and split into 2 equal halves.
Shape the halves into balls and leave to rest under a damp cloth for 15 minutes.
Lightly punch out the gas again, and with a rolling pin, roll the dough out into an oblong, elliptical shape.
Fold the dough in half over the vertical axis and roll up.
Make sure the seam is sealed up tightly.
Place the rolls seam side down inside a lightly oiled loaf tin.
Leave to prove for a second time at 40C until the dough takes up half of the tin (this should take around 90 minutes).
This is what it should look like after the second proving.
Bake for 20-25 minutes in an oven preheated to 200C.
If it looks like the top is going to burn, cover it with aluminium foil.
When baked, leave the loaf in the tin and drop it from around 30 cm onto your counter or working surface.
Remove the bread from the tin as early as possible.
My Proving Method Fill a frying pan with 42C warm water and place the loaf tin inside If the water cools down, simply heat it back up.
This bread is so soft when just out of the oven.
If it cools, you can re-heat it in the microwave.","url":"https://recipe.bluelayer.org/recipe/50812/100-whole-wheat-oil-free-bread"},{"id":"50803","title":"cottage dill bread for the bread machine","ingredients":"water, bottled, generic
cheese, cottage, creamed, large or small curd
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
dill weed, fresh
salt, table
leavening agents, yeast, baker's, active dry","directions":"add ingredients in order given and bake on basic bread cycle.","url":"https://recipe.bluelayer.org/recipe/50803/cottage-dill-bread-for-the-bread-machine"},{"id":"50779","title":"Orange Poppy Seed Bread","ingredients":"water, bottled, generic
orange juice, raw
sugars, brown
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
spices, poppy seed
spices, cardamom
wheat flours, bread, unenriched","directions":"Remove baking pan from large (1-1/2- to 2-lb/750 g to I kg) bread machine.
Add to pan (in order) water, orange rind, sugar, butter, salt, flour, poppy seeds, and cardamom (if using).
Sprinkle yeast over top, making sure it does not touch liquid.
According to manufacturer's instructions, choose basic or regular/light setting.
When baked, immediately remove pan from machine; shake loaf from pan.
Let cool completely on rack.","url":"https://recipe.bluelayer.org/recipe/50779/orange-poppy-seed-bread"},{"id":"50778","title":"Light Beer Honey Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
sugars, granulated
alcoholic beverage, beer, regular, all
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 375.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool at least 15 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/50778/light-beer-honey-bread"},{"id":"50777","title":"Beer Bread","ingredients":"alcoholic beverage, beer, regular, all
honey
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt","directions":"Preheat oven to 350 degrees F. Spray a loaf pan with non-stick baking spray.
Pour beer into a large bowl and set aside.
Squeeze in honey.
In a separate bowl, combine flour, baking powder, salt and sugar with a whisk.
Slowly add to the beer mixture and stir with a wooden spoon just until incorporated.
Dont over mix or the bread will be tough.
A few lumps are okay in this situation!
Pour into the loaf pan, drizzle melted butter on top, and bake for 45-55 minutes.
The top will be golden brown.
Allow the loaf to cool 10 minutes in the pan.
Remove and allow the bread to continue to cool on a baking rack or eat immediately!
Serve with celery, chips, crackers or dip.
Its best hot from the oven but will last in an airtight container or zip-top bag for several days.","url":"https://recipe.bluelayer.org/recipe/50777/beer-bread"},{"id":"50750","title":"Bannock","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
lard","directions":"Mix together flour, salt, sugar and baking powder.
Add shortening, ensuring it is mixed well into flour mixture.
Mix together milk and water and add to flour mixture.
Knead well - but DON'T OVERKNEAD or your bannock will be heavy and tough.
Place dough in square 5 quart pan or cookie sheet, use hands to spread dough out on pan or sheet - approx 1 inch thick.
Prick bannock with fork throughout.
Bake at 425 degrees F for approx 45 minutes or until golden brown.
Remove from oven and let cool.
if you are going to eat it hot, break pieces, add butter or your favorite topping.
or:.
if you are going to pan-fry: cut into square pieces or roll small amounts of dough into pizza like shapes - approximately 1/2 inch thick.
heat cooking oil or shortening over medium heat.
cook until both sides are golden brown.
once done, place on paper towels to absorb some of the oil.
add toppings of choice.
This recipe makes a large bannock or a couple dozen fry bread.
enjoy!","url":"https://recipe.bluelayer.org/recipe/50750/bannock"},{"id":"50723","title":"Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter and caster sugar together
Add the plain flour and mix
Line 2 7 inch tins with greaseproof paper
Fill with the mixture and smoothwith the back with a metal spoon
Evenly stab all over with a fork
Cook for 15 minutes at 200 degrees celsius
While still hot cut each tray into 8 equal pieces
Place on wire rack to cool","url":"https://recipe.bluelayer.org/recipe/50723/shortbread"},{"id":"50721","title":"2 Ingredient No Knead Beer Bread","ingredients":"wheat flour, white, cake, enriched
alcoholic beverage, beer, regular, all","directions":"Heat oven to 375F Youll need a 9 x 5 x 3-in.
loaf pan, lightly greased.
Put flour in a medium bowl.
Add beer and stir with a rubber spatula just until flour is moistened completely.
Scrape into prepared pan.
Bake 50 to 55 minutes until top is lightly browned, the sides pull away from the pan and pick inserted near center comes out clean.
Cool in pan on a wire rack 5 minutes, then turn out on rack to cool.
Cut in 1/2-in.
slices to serve.
Makes great toast.
Cheddar-Scallion Variation Mix flour with 1 cup shredded sharp Cheddar, 1/2 cup thinly sliced scallions and 11/2 tsp poultry seasoning.","url":"https://recipe.bluelayer.org/recipe/50721/2-ingredient-no-knead-beer-bread"},{"id":"50720","title":"Busy Day Company Crab","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
salad dressing, mayonnaise, regular
capers, canned
butter, without salt
delallo, italian seasoned breadcrumbs,
spices, paprika","directions":"Pick over crab meat for shells and cartilage--do not break up lumps
Gently mix in mayonnaise and capers into crab.
Place crab mixture in greased baking dish.
Mix butter (margarine) into bread crumbs.
Top crab with crumb mixture and sprinkle with paprika
Bake at 375F for 20 minutes - until bubbly and browned on top.","url":"https://recipe.bluelayer.org/recipe/50720/busy-day-company-crab"},{"id":"50718","title":"Garlic Cheese Bread (Abm)","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
cheese, parmesan, hard
spices, garlic powder
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Follow manufacturers directions for Bread Machine.","url":"https://recipe.bluelayer.org/recipe/50718/garlic-cheese-bread-abm"},{"id":"50704","title":"Cheese and Tomato Rarebit","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, cheddar
tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black","directions":"Put everything in a double boiler and cook until smooth, stirring constantly.
Alternatively, cook in the microwave.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/50704/cheese-and-tomato-rarebit"},{"id":"50675","title":"Crusty European Style White Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
butter, without salt
wheat flours, bread, unenriched","directions":"In a warm bowl dissolve yeast in warm water.
Add salt, melted butter (cooled), and flour.
Using stand mixer with dough hook mix ingredients, on low speed, for one minute.
Allow to rest for 2-3 minutes.
Continue to knead for 2 more minutes on low speed until dough is firm and no longer sticky.
Place dough in greased bowl, turning to grease the dough.
Cover with plastic wrap and allow to rise for 1 hour.
Dough should increase 1.5-2 times.
Deflate dough and turn on to floured surface.
Pat dough flat into a rectangular shape and fold into three sections as you would a letter.
Repeat 2 times.
Return to bowl, smooth side up and cover with plastic.
Allow to rise for at least 1-1.5 hours.
Dough should increase 2.5-3 times.
Cut dough into two equal parts and shape each into a round loaf making sure that you create sufficient surface tension on the top of the loaf.
Gather the dough at the bottom as you shape the loaf, pinching the dough together on the bottom and forming a seal.
Place both loaves bottom side up on a floured linen towel and cover with another floured linen towel.
Allow to rise for an additional 1-1.5 hours.
Note: all rises should be in a fairly warm place (70-75F).
Place an oven proof skillet at the bottom of oven.
Preheat oven to 475F, then reduce to 450F.
Place bread on parchment paper and, with very sharp knife, cut a cross into the top about 1/2 inch deep.
Slide parchment paper with loaf into oven on a pre-heated baking stone.
Immediately pour 1/2 cup water into skillet to produce necessary steam.
(Check you oven's instructions to make sure that this will not damage your oven.
).
Bake for 20 minutes.
Then check bread to be sure it isn't getting too dark.
Continue baking for another 15 minutes.
Check internal bread tempeature with thermometer.
If it has reached 200F then it's finished.
If not finished, reduce to 400F andbake an additions 8-10 minutes.
Check temperature again.
Place on rack, allow to cool before eating.","url":"https://recipe.bluelayer.org/recipe/50675/crusty-european-style-white-bread"},{"id":"50674","title":"Quick Yogurt Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
yogurt, greek, plain, nonfat
oil, olive, salad or cooking
butter, without salt","directions":"Preheat your oven to 200 C (395 F).
Sift the flour, salt and baking powder into a large bowl and make a little well in the middle.
Pour in the yogurt and oil and stir it up, using a wooden spoon, until well blended.
Grease a 23 cm (9-inch) baking pan (or line it with baking paper), pour in the batter (it will be very thick) and level the top.
Bake the bread in a preheated oven, for about 25 minutes, or until golden.
As soon as you take it out of the oven, brush the surface with a tablespoon of butter, for a softer crust (optional).
Let it stand for a few minutes and serve.","url":"https://recipe.bluelayer.org/recipe/50674/quick-yogurt-bread"},{"id":"50664","title":"Tomato-Zucchini Casserole Recipe","ingredients":"spices, chili powder
parsley, fresh
spices, garlic powder
spices, onion powder
salt, table
spices, pepper, black
squash, summer, zucchini, includes skin, raw
tomatoes, red, ripe, raw, year round average
bread crumbs, dry, grated, plain
oil, olive, salad or cooking","directions":"Preheat the oven to 375 degrees.
Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a bowl.
Place only half the zucchini in a lightly greased (with cooking spray, or a thin layer of butter) 6-cup casserole.
Or you can layer the pan with half the tomatoes.
Sprinkle the zucchini or the tomatoes with half of the seasoning mixture.
Repeat the layers.
Then combine the bread crumbs, oil and remaining parsley flakes.
Sprinkle over vegetables.
Do not cover the pan, and bake in the oven for about 40 minutes, or until the vegetables seem tender.
Take the pan out of the oven and enjoy!","url":"https://recipe.bluelayer.org/recipe/50664/tomato-zucchini-casserole-recipe"},{"id":"50659","title":"Easy Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Cream butter and icing sugar together.
Gradually add flour and cornstarch.
Roll into balls and place on parchment lined cookie sheet.
Bake at 350AF for 8-10 minutes.
Let cool and ENJOY!!!
!","url":"https://recipe.bluelayer.org/recipe/50659/easy-shortbread-cookies"},{"id":"50654","title":"Healthy Zucchinni Bread","ingredients":"sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
oil, olive, salad or cooking
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
squash, summer, zucchini, includes skin, raw
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
seeds, flaxseed
spices, cinnamon, ground","directions":"Preheat oven to 350 degrees.
Combine all dry ingredients in one bowl and stir.
Combine all wet ingredients in a different bowl and stir.
Combine wet and dry ingredients together.
Mix together until it is s doughy mixture.
Pour into 2 greased loaf pans.
Bake for an hour.","url":"https://recipe.bluelayer.org/recipe/50654/healthy-zucchinni-bread"},{"id":"50652","title":"Poolish Dough (Sponge Dough)","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Mix all together for 3-4 minutes on low speed.
Just to combine
Keep in container to ferment for 8 hours before using
This is a sponge dough using for all type of bread making.
I used it for turkish bread, baguettes & many more other bread.","url":"https://recipe.bluelayer.org/recipe/50652/poolish-dough-sponge-dough"},{"id":"50647","title":"Sourdough Starter","ingredients":"wheat flour, white, all-purpose, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic","directions":"Make seed culture: Combine 1 ounce of the flour and 2 ounces unsweetened pineapple juice in a large glass or small nonreactive bowl.
Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
Bubbles should appear after 24 to 36 hours.
After 48 hours, add 1 ounce flour and remaining pineapple juice, stirring to incorporate.
Re-cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.
When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water in a medium nonreactive bowl.
Add seed culture, stirring to incorporate, and re-cover with plastic wrap.
Stir twice a day to aerate.
When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12 ounces flour and 9 ounces filtered or spring water in bowl.
Add 4 ounces of seed culture mixture (discard the rest, or use to make a second starter) and mix until fully incorporated.
Transfer to a lightly floured surface and knead for 2 minutes.
It should have the consistency of bread dough.
Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about 4 to 8 hours.
Knead lightly, then store in container with tight-fitting lid (container must be large enough to let starter triple in bulk).
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/50647/sourdough-starter"},{"id":"50646","title":"Pizza Dough","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"Mix water and sugar.
Sprinkle yeast on water and let sit (bloom) for 5 to 10 minutes.
Add oil and salt and mix briefly.
Add flour 1 cup at a time until dough is slightly sticky and kneadable.
If kneading by hand, roll out on floured surface and knead for up to 5 minutes.
(I mix everything and knead in my KitchenAid stand mixer.
).
Let rest at least 5 minutes and up to an hour.
Divide in two and roll out on pizza stone or cookie sheet.
Top with spagetti sauce, your favorite pizza toppings, and cheese.
Bake at 450 F for 10 to 15 minutes, or until cheese is slightly brown and bubbly.","url":"https://recipe.bluelayer.org/recipe/50646/pizza-dough"},{"id":"50613","title":"Turkish Flatbread (Pide)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic","directions":"Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.
Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes.
To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center.
Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.
Gradually work in the flour to make a soft and sticky dough.
Knead the dough on a floured surface for 15 minutes.
The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.
You should have a damp and very springy dough that offers no resistance to kneading.
Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen.
(You can refrigerate the dough at this point until you're ready to use it.)
Put the dough on a lightly floured surface and roll into a log.
Cut into 8 equal pieces, and roll each one into a tight ball.
Place the balls on a floured surface, and let rest 30 minutes under a towel.
Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.
Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter.
Brush the top with olive oil.
Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.
As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.
Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.
Serve the pide hot.
They also can be reheated wrapped in foil.","url":"https://recipe.bluelayer.org/recipe/50613/turkish-flatbread-pide"},{"id":"50598","title":"Easy Low Fat Whole Wheat Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
salt, table
yogurt, greek, plain, nonfat","directions":"Combine all ingredients.
Shape into ball.
Bake for 25 minutes at 400 degrees.","url":"https://recipe.bluelayer.org/recipe/50598/easy-low-fat-whole-wheat-irish-soda-bread"},{"id":"50589","title":"Another Cinnamon Bun Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
butter, without salt
honey
syrups, corn, light
spices, cinnamon, ground
water, bottled, generic
sugars, granulated
spices, cinnamon, ground
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough.
Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes.
To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light.
If you see a web-like pattern, the dough is developed; the webs are the strands of gluten.
If you do not see them, mix the dough at medium speed 2 minutes more, then test again.
Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth.
Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
Bun Finish: Butter 10 cups of a large muffin tin.
Spoon 2 tablespoons of the honey schmear into the bottom of each cup.
In a small bowl, mix the sugar and cinnamon.
On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick.
Brush with the melted butter and sprinkle with the cinnamon sugar.
Using your hands, firmly roll up the dough like a jellyroll.
Transfer to a sheet pan and refrigerate 30 minutes.
Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick.
Place one slice (on its cut side) in each muffin cup.
Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours.
(Or, cover and let rise in the refrigerator overnight.)
Preheat the oven to 350F Bake until golden brown, 25 to 30 minutes.
Meanwhile, line a sheet pan with parchment paper.
Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan.
Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan.
Let cool.
Meanwhile mix together the powdered sugar and milk to make a glaze.
With a spoon drizzle the glaze over the top of the buns.","url":"https://recipe.bluelayer.org/recipe/50589/another-cinnamon-bun-recipe"},{"id":"50587","title":"Rustic Country Loaf","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 190C Sprinkle a teaspoon of the plain flour over the centre of a baking tray and set aside.
Put 2 teaspoons of plain flour into a small bowl and set bowl aside.
Meanwhile, put the remaining plain flour, wholemeal flour, baking soda and salt into a large bowl and mix well with your hands to combine.
Add the butter, breaking it up into small pieces with your fingers, and mix it into the flour mixture until combined.
Make a well in the centre of the flour-butter mixture and add the buttermilk.
Slowly add the buttermilk into the mixture with your hands until a rough ball forms.
Turn the mixture out on a lightly floured surface and form into a neat ball (without kneading).
Transfer the dough to the centre of the baking tray and press gently to form a 20cm-wide round.
Using a sharp knife, slash a cross 1cm deep across the entire top of the loaf and then dust the top of the loaf with the reserved flour.
Bake until the bread is light golden and a tap on the bottom of the loaf sounds hollow, about 60 minutes.
N.B.
Oven temperatures do vary so keep an eye on its baking -- some oven's may take less and other's longer.
Wrap the bread in a clean tea-towel, and allow to cool for about 2 hours.
Slice and serve at room temperature or toasted, with a generous dollop of butter.","url":"https://recipe.bluelayer.org/recipe/50587/rustic-country-loaf"},{"id":"50583","title":"King Arthur's 100% Whole Wheat Sandwich Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
seeds, sunflower seed kernels, dried
nuts, walnuts, english
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine all of the ingredients, and mix them till you have a shaggy dough.
Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350F oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/50583/king-arthurs-100-whole-wheat-sandwich-bread"},{"id":"50571","title":"Bar Cheese","ingredients":"cheese, parmesan, hard
cheese, cheddar
spices, garlic powder
sauce, worcestershire
alcoholic beverage, beer, regular, all","directions":"Place cheeses in large bowland blend.
Then add remaining ingredients.
Place in pans and cover with plastic wrap and place in fridge to cool.
Serve on crackers or toasted garlic bread made from french bread or baguettes.","url":"https://recipe.bluelayer.org/recipe/50571/bar-cheese"},{"id":"50569","title":"Bread Machine Cinnamon And Raisin Bagels Recipe","ingredients":"raisins, seeded
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"*** Soak the raisins in hot water for 10 min.
Drain and pat dry.
Toss with cinnamon and sugar, then place in the machine with the rest of the ingredients.
Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 min.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three qts of water and one Tbsp.
of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 min.
Remove and cold on rack 1 minute, brush with egg and sprinkle with sesame or possibly poppy seeds, if you like.
Bake at 400 on a baking sheet sprinkled with cornmeal, till golden brown - approximately 15 min.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a healthy pinch of garlic pwdr.
Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or possibly margarine on one side.
Lay (butter side up)
on an ungreased cookie sheet and bake at 325 for 12-15 min till golden and crisp.","url":"https://recipe.bluelayer.org/recipe/50569/bread-machine-cinnamon-and-raisin-bagels-recipe"},{"id":"50548","title":"Cranberry Pecan Sandwich Bread (For Abm)","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened
nuts, pecans","directions":"Add all ingredients (except cranberries and pecans) in order recommended for your bread machine.
Add the cranberries and pecans when your machine alerts you (avoids them getting too beat up in the initial mixing and kneading).
Bake on the \"sweet bread\" setting, medium crust darkness, 1.5 lb loaf.","url":"https://recipe.bluelayer.org/recipe/50548/cranberry-pecan-sandwich-bread-for-abm"},{"id":"50543","title":"Cabernet Truffles Recipe","ingredients":"butter, without salt
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
cocoa, dry powder, unsweetened","directions":"* The better the wine, the better the truffles.
In a small saucepan, bring butter and cream to a simmer.
Remove pan from heat, add in chocolate.
Stir till chocolate melts and mix is smooth.
Transfer mix to a bowl and chill till hard.
Using a tsp.
or possibly melon baller, form mix into balls about 1-inch in diameter.
Roll balls in walnuts or possibly cocoa pwdr.
Store truffles in refrigerator, but allow to stand about 20 min at room temperature before serving.
Makes about 20 truffles.
Lastsfor about a week covered in the refrigerator and freezes well, too.
Carl's
Comments: I prefer the melon baller because it makes such uniformly round shapes.
I also use the walnuts rather than cocoa pwdr, smashing the walnuts till they are about the same size as finely minced garlic.
Don't attempt to operate a motor vehicle or possibly use heavy equipment after scarfing a plate of these!
!
Serving Suggestion: Open a bottle of your finest Cabernet to make the truffles.
Vacu-Vin the bottle and save it to accompany the truffles when they're ready to eat.
This is one of the greatest taste treats of the century, folks.
Also try adding some thin slices of asiago cheese along with some apple, pear, and nectarine slices to your serving plate!
!
Credit Where It's Due Department: The above recipe from Cakebread Cellars","url":"https://recipe.bluelayer.org/recipe/50543/cabernet-truffles-recipe"},{"id":"50540","title":"Easy Chocolate Marbled Walnut Bread","ingredients":"water, bottled, generic
vanilla extract
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"Place all ingredients except the chocolate chips and nuts into the pan of your bread machine, in the order listed above.
Use the \"raisin bread\" setting, if possible, with a light crust.
The doughball should be smooth, not sticky.
Adjust by adding a little water or flour if necessary.
Add chips and nuts at the \"add raisin\" signal, or approximately 3 minutes before the end of the second kneading.
Makes 1-1/2 loaf.","url":"https://recipe.bluelayer.org/recipe/50540/easy-chocolate-marbled-walnut-bread"},{"id":"50524","title":"Soft Bread Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Microwave the milk for 30 seconds and bring it to room temperature.
Put all the ingredients in a bread machine.
Let it do its job until the 1st proofing is done.
When the dough has risen as shown in this photo, the 1st proofing is done.
Punch down the dough to deflate and divide into 8 portions.
Place them seamed side down, cover with a moistened and tightly wrung out kitchen towel and rest for 20 minutes.
When the dough has rested, punch down the dough again to deflate.
Roll each into a ball and pinch the seams so they are sealed.
Place on a baking tray, leaving spaces in between.
Let rise for the second proofing for 20 minutes at 35C.
Preheat the oven to 200C.
Brush the rolls with beaten egg (not listed), lower the oven temperature to 180C and bake for 15 - 17 minutes.
And they are done!
Try this basil mayo bread rolls
For cheesy sausage rolls
\"Ham & Tartar Sauce Bread\"","url":"https://recipe.bluelayer.org/recipe/50524/soft-bread-dough"},{"id":"50509","title":"Brown Bread Brewis","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
butter, without salt
salt, table
wheat flours, bread, unenriched","directions":"Heat milk, cream and butter until butter melts.
Add salt and dried brown bread which has been broken into pieces and let soak for five minutes.
Simmer over very low heat until milk has been absorbed.","url":"https://recipe.bluelayer.org/recipe/50509/brown-bread-brewis"},{"id":"50487","title":"Banana Oatmeal Bread","ingredients":"water, bottled, generic
bananas, raw
oil, olive, salad or cooking
sugars, granulated
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine and set on sweet cycle.","url":"https://recipe.bluelayer.org/recipe/50487/banana-oatmeal-bread"},{"id":"50485","title":"Pie Pastry How to and Tips","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift together the flour and salt; sift again.
Cut in the shortening or lard with a pastry blender or two knives until the mixture resembles coarse cornmeal.
Add ice water a tablespoon at a time (approximately 3 tablespoons in all), stirring the dough around the bowl with a fork.
As soon as it is moist enough to gather into a ball, wrap in wax paper and refrigerate for about 30 minutes.
Handle the dough as little as possible.
Roll half of the pastry dough out on a floured surface to about 1/8-inch thickness.
The pastry should be about 1 1/2 inches larger than the the pie plate.
Repeat with the other half of dough for a double crust pie, or freeze the remaining dough for a future pie.
Makes enough for a double crust for a 9- or 10-inch pie, or two single crusts.
My Note: I trusted this one and had a wonderful result.
The juices from the filling didn't even make the crust soggy.
Like some PotPie Do.
* If recipe calls for a pre-baked crust, prick the pie shell with a fork and bake in a preheated 350*F. oven for about 3 minutes; remove from the oven and prick some more if the crust is puffing up.
Return to the oven and bake 5 minutes longer.
Place on a wire rack to cool, then fill as recipe directs.
* For best results, refrigerate all ingredients prior to making the dough - even the flour.
*Use pastry flour or all-purpose.
Bread flour has too much gluten to make a tender crust, and cake flour is too soft to give the proper body.
*Lard and shortening produce the most tender crusts.
You may use half lard or shortening and half butter if you want the buttery flavor.
*The pockets of fat make the flakiness in the crust.
Use a pastry blender or 2 knives to cut in fat.
Dough should still have some pea-size pieces.
Handle as little as possible with your hands.
*All liquids should be ice-cold.
*For a flakier crust, substitute ice cold sour cream or heavy cream for the water.
*Sugar in a pastry dough sweetens and tenderizes.
*Blend liquid in just until the dough begins to hold together.
Overworking toughens the dough.
*Chill the dough for 30 minutes for easier rolling.
*To prevent a soggy crust, refrigerate for 15 minutes before filling or seal by brushing with slightly beaten egg white, then refrigerate for 15 minutes.
*Setting the pie pan on a metal baking sheet during baking also helps prevent soggy crusts.
*Enhance the flavor of your dough by adding spices such as nutmeg, ginger, or cinnamon.
*Meringue won't \"weep\" if you blend a teaspoon of cornstarch into the sugar before beating it into the egg whites.
*Sprinkle toasted ground nuts or fine cookie crumbs over the dough and gently press them in before filling or baking.
** How to Freeze Pie Crust Dough **
Take some of the work out of making pie by making your pie crusts ahead and freezing them.
Here's how:.
Option 1:.
Make up the dough for your pie crust, following the instructions in the recipe that you've chosen.
Then, form the dough into a ball; and place it in a freezer bag, or wrap it in a double layer of plastic wrap.
Label and date it.
Note: If your pie crust recipe makes more than one crust, divide the dough into individual pie amounts before freezing.
Store your dough in the freezer for up to three months.
To Use: Thaw your pie dough in the fridge overnight.
Then, roll it out as usual.
Option 2:.
Make your dough; roll it out; and form your crust in a pie plate.
Then, stick the whole thing pie plate and all in a freezer bag.
To Use: Thaw your pie crust in the refrigerator overnight, and proceed with your pie recipe; or use your crust frozen, and simply add a couple minutes to the normal bake time.
Tips: Keep a couple pie crusts in the freezer at all times for easy last-minute desserts.
Think about making your pie filling ahead, too.
Make your pie crusts in disposable pie plates, so you can make a bunch at once (this will also make them easy to stack in the freezer).
*And practice!
Every time you make a pie crust from scratch, it will get easier.
Soon it will take only a few minutes - less time than letting a refrigerated crust soften at room temperature.
And the cost savings are really tremendous.
Have fun experimenting!","url":"https://recipe.bluelayer.org/recipe/50485/pie-pastry-how-to-and-tips"},{"id":"50469","title":"Whole Wheat II","ingredients":"yogurt, greek, plain, nonfat
water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
oats
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Warm the yogurt.
Add ingredients to bread maker.
Start machine.
Adjust consistency, as needed.","url":"https://recipe.bluelayer.org/recipe/50469/whole-wheat-ii"},{"id":"50463","title":"Totally incredible Tomato Basil bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
spices, basil, dried
cheese, parmesan, hard
tomatoes, red, ripe, raw, year round average
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl dissolve the yeast in the water.
Then add all of the ingredients and 2 cups of flour, mix well.
Add some more flour to form a stiff dough.
Turn onto a lightly floured surface and knead for about 4 minutes until you get an elastic dough.
Grease a large bowl and place the dough in it and turn it to grease all the dough so it doesnt dry out.
Cover the bowl and place on a warm place for about an hour or until it doubles in size.
Punch down dough and knead for about 1 minute.
Place on a lightly greased baking sheet in your desired shape and let rise until doubled or an hour.
With a very sharp knife, cut an X in the middle if you made it round.
Bake in an oven at 375F for 35-40 minutes or until brown (dont over cook).
Let chill for a few minutes or use hot.
Perfect for a delicious capresse sandwich.","url":"https://recipe.bluelayer.org/recipe/50463/totally-incredible-tomato-basil-bread"},{"id":"50455","title":"Multigrain Honey Oat Bread","ingredients":"water, bottled, generic
cornmeal, degermed, unenriched, yellow
oats
butter, without salt
honey
cream, sour, cultured
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oat bran, raw
salt, table
seeds, flaxseed
leavening agents, yeast, baker's, active dry","directions":"Combine boiling water, cornmeal and steel cut oats.
Let stand 20 minutes.
Add cornmeal mixture to the bread machine, followed by the remaining ingredients.
Set on medium setting or wheat setting.
Bake and enjoy!","url":"https://recipe.bluelayer.org/recipe/50455/multigrain-honey-oat-bread"},{"id":"50450","title":"Steel Cut Oatmeal 50/50 Bread (Bread Machine)","ingredients":"water, bottled, generic
oats
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"In a bread machine put the ingredients in order as per your bread machine instructions.
Set on \"dough cycle\".
Depending on the weather and humidity, more or less water may be required.
When bread machine is finished, form and place in well-greased 9x5 loaf pan.
Let rise for approximately 30 minutes or double in bulk.
Preheat oven at 325 for glass or 350 degrees.
Bake bread for approximately 30 minutes.","url":"https://recipe.bluelayer.org/recipe/50450/steel-cut-oatmeal-50-50-bread-bread-machine"},{"id":"50443","title":"Best Ever Brown Bread","ingredients":"leavening agents, baking soda
salt, table
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
raisins, seeded","directions":"mix all together.
pour into greased 1 lb coffee cans.
fill more than a little more than 1/2 full.
steam 4 hours.
make good sandwiches for afternoon tea.","url":"https://recipe.bluelayer.org/recipe/50443/best-ever-brown-bread"},{"id":"50433","title":"Pain a lAncienne Rustic Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the flour, salt, yeast, and water in a mixing bowl.
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
If mixing by hand, use a large spoon and stir for about 1 minute, until well blended.
The dough should be coarse and sticky.
Let the dough rest for 5 minutes to fully hydrate the flour.
If making ciabatta, drizzle the olive oil over the dough; if making mini baguettes, omit the oil.
Then mix on medium-low speed using the paddle attachment, or by hand using a large, wet spoon or wet hands, for 1 minute.
The dough should become smoother but will still be very soft, sticky, and wet.
Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes.
Transfer the dough to a lightly oiled work surface.
With wet or oiled hands, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough.
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
The dough should be significantly firmer, though still very soft and fragile.
Place the dough back in the bowl, cover, and let sit at room temperature for 10 minutes.
Repeat this process three more times, completing all repetitions within 40 minutes.
(You can also perform the stretch and folds in the bowl, as shown on page 17.)
After the final stretch and fold, immediately cover the bowl tightly and refrigerate overnight or for up to 4 days.
The dough will rise, possibly to double its original size, in the refrigerator.
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
Remove the dough from the refrigerator about 1 hour before baking for mini baguettes, and 3 hours in advance for ciabatta (or an hour earlier if the dough hasnt increased to 1 1/2 times its original size in the refrigerator overnight).
To make ciabatta, about 1 hour after taking the dough out of the refrigerator, line the back of a sheet pan with parchment paper and generously dust the entire surface with flour.
Use a wet or oiled bowl scraper to transfer the dough to the work surface, taking care to handle the dough as little as possible to avoid degassing it.
Dust the top surface of the dough with flour and also flour your hands.
Using your hands or a metal pastry scraper, gently coax and pat the dough into a rough square measuring about 9 inches on each side, still taking care to degas it as little as possible.
For small ciabatta, cut the dough into 3 even strips about 3 inches wide and 9 inches long (the pieces will each weigh about 12 ounces or 340 grams).
For larger ciabatta, cut the dough in half.
With floured hands, gently fold the dough in thirds, like folding a letter but without applying any pressure.
Gently roll the folded dough in the dusting flour to coat it, then lift the dough and place it on the parchment paper, again rolling it in the dusting flour on the parchment.
Rest the dough seam side down on the parchment and repeat with the other pieces of dough.
Mist the tops of the dough pieces with spray oil and loosely cover the pan with plastic wrap or a clean, lint-free towel.
After 1 hour, gently roll the pieces over so the seam side is up, lift and cradle each piece with floured hands, and, working from the underside, gently coax it to a length of 5 inches (for small ciabatta) to 7 inches (for large ciabatta).
Lay the pieces back on the parchment seam side up.
Straighten the sides of each piece with your hands or a pastry scraper so that they are more rectangular than oblong, mist with spray oil again, then cover loosely and proof for 1 hour more.
About 45 minutes before baking, preheat the oven to 550F (288C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
Slide the dough, parchment and all, onto the stone; if you arent using a baking stone, simply put the whole pan into the oven.
Pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450F (232C).
Bake for 12 minutes, then rotate the pan and bake for 15 to 20 minutes more, until the crust is a rich brown (streaked with the dusting flour).
The bread should puff a little, and the crust should be hard when tapped (itll soften as it cools).
Cool on a wire rack for 45 minutes before slicing.
To make mini baguettes, about 45 minutes before baking, preheat the oven to 550F (288C), or as high as it will go, and prepare the oven for hearth baking (see page 30).
After the dough has been out for 1 hour, generously dust the entire surface of a wooden peel with flour or line the back of a sheet pan with parchment paper (you can either dust the parchment with flour or mist it with spray oil so that you can slide and move the dough if need be).
Use a wet or oiled bowl scraper to transfer the dough from the bowl to the work surface, taking care to handle the dough as little as possible to avoid degassing it.
Dust the top surface of the dough with flour and also flour your hands.
Using your hands or a metal pastry scraper, gently coax and pat the dough into a rough square about 8 inches on each side, still taking care to degas it as little as possible.
Cut off a slice of dough about 1 1/2 inches wide and roll it into the dusting flour to lightly coat it and keep it from sticking to the remainder of the dough.
Working with floured hands and tools, carefully transfer the slice to the prepared peel or parchment paper, cradling it with both hands to keep it from stretching too much.
You can straighten it by spreading your hands underneath the dough as you lay it down; it should elongate slightly, to 9 to 10 inches.
Repeat with the rest of the dough, placing the pieces 1 inch apart, until the peel or parchment is full.
If you cant fit all of the pieces on the peel or parchment, bake those that are ready before cutting the remainder.
Its better to work in manageable batches than to try to cram all of them in the oven, especially if your stone or oven wont easily hold all of them.
Scoring the dough is an option, but because it risks degassing the dough, I advise against it until you have made these a few times.
Slide the mini baguettes onto the baking stone using short, quick back-and-forth motions with the peel, or by sliding the parchment paper onto the stone.
Pour 1/2 cup of hot water into the steam pan, then lower the oven temperature to 475F (246C).
Bake for 12 to 18 minutes total, rotating the pan as needed for even browning.
The crust should be a rich brown, the loaves should puff a little, and the crust should be hard when tapped (the crust will soften slightly as the bread cools).
Cool on a wire rack for at least 15 minutes.
For an interesting ciabatta texture and a nice design on the surface of the bread, mix a small amount of coarse rye flour or whole wheat flour in with the dusting flour.","url":"https://recipe.bluelayer.org/recipe/50433/pain-a-lancienne-rustic-bread"},{"id":"50424","title":"Balmoral Shortbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Scottish Shortbread: As far as shortbread is concerned, I'm a great believer in simplicity.
The recipe for Balmoral Shortbread below is typical of this style.
However, with Scots cookery, one should never ignore Mistress Margaret
(Meg) Dods.
Her \"Cook's and Housewife's Manual\" was promoted (ghosted) by Sir Walter Scott, who coined her pseudonym.
The recipe for Petticoat Tails is described by Catherine Brown (Scottish Regional Recipes) as \"a ladies' shortbread - men generally prefer thick fingers\".
Other recipes call for additions such as rice flour, cornflour
(cornstarch), lemon peel, grnd or possibly slivered almonds (or possibly almond essence)
but these are all just curlicues.
As for the commercially produced Choc Chip Shortbread and Cherry Shortbread ... they are about as Scots as the Taj Mahal.
Note the 3:2:1 ratio - what could be simpler.
Preheat oven to 350F / 180C / Gas 4
Sift flour onto a board.
Put sugar in a separate pile on the board, and work in butter.
Gradually knead in flour: you should end up with a hard dough.
Flour the board and roll to a thickness of 3mm to 5mm.
Cut into circles and prick with a fork.
Bake on a greased tray for 30 min.
/COOKIES","url":"https://recipe.bluelayer.org/recipe/50424/balmoral-shortbread-recipe"},{"id":"50412","title":"You're a Babe Herb Batter Bread","ingredients":"water, bottled, generic
salt, table
molasses
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
butter, without salt
parsley, fresh
spices, oregano, dried
spices, thyme, dried
spices, tarragon, dried
spices, basil, dried","directions":"Mix lukewarm water, molasses, sweetener, butter, salt and yeast.
Mix in the flour and herbs; let rise until the size has tripled, about 45 minutes.
Pour into a loaf pan and bake at 350 for one hour.","url":"https://recipe.bluelayer.org/recipe/50412/youre-a-babe-herb-batter-bread"},{"id":"50400","title":"Fluffy Strawberry Steamed Bread","ingredients":"raspberries, raw
sugars, granulated
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Add the sugar for raspberries to the frozen raspberries and simmer until most of the moisture is reduced.
You're only going to use 50 g, so use the leftovers however you would like.
In a bowl, combine 50 g of the raspberry jam you just made, the sugar, the vegetable oil, and the milk and mix well.
Next, mix together the flour and baking soda and sift them in.
Mix well.
Line the ramekins with paper cups, and pour in the batter.
Steam over strong heat for 10 minutes and they are done.
I've posted many recipes for steamed bread includingchocolate version.
The next day they are still moist, so you can pack these in your bentos.","url":"https://recipe.bluelayer.org/recipe/50400/fluffy-strawberry-steamed-bread"},{"id":"50353","title":"Oven-Fried Honey Garlic Chicken","ingredients":"honey
vinegar, red wine
delallo, italian seasoned breadcrumbs,
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, garlic powder","directions":"In medium bowl, whisk together honey, garlic, and vinegar.
Pour bread crumbs into separate bowl.
Set bowls aside.
Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
Roll chicken pieces in honey mixture, then in bread crumbs; place in pan.
Bake at 375F for 30 minutes, or until cooked through.
Optional: for a thicker crust, roll the breaded chicken pieces in egg or more honey and then again in the bread crumbs.","url":"https://recipe.bluelayer.org/recipe/50353/oven-fried-honey-garlic-chicken"},{"id":"50351","title":"Macadamia Shortbread","ingredients":"nuts, macadamia nuts, raw
sugars, powdered
vanilla extract
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Put the macadamia nuts and sugar in a food processor and pulse until they reach the texture of fine crumbs.
Then add the vanilla extract and butter, and pulse again until smooth.
Add 4.4 ounces of the flour, and pulse until just combined.
Remove and knead in as much of the remaining flour as you need to create a smooth dough.
Roll the dough in plastic wrap, to form a log approximately 20cm in length, then refrigerate for half an hour.
Preheat the oven to 350 degrees.
Take the dough log from the fridge, cut into 0.5cm-thick slices.
Push a few extra macadamia pieces into each biscuit, then remove the plastic wrap.
Place on a baking sheet and bake on the middle shelf of the oven for eight to nine minutes, until just set.
Cool the biscuits on a tray, then transfer them to a wire rack.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/50351/macadamia-shortbread"},{"id":"50348","title":"Italian Spring Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
spices, anise seed
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
raisins, seeded
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
spices, anise seed
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/50348/italian-spring-bread"},{"id":"50345","title":"Meat Crust Pie Recipe","ingredients":"beef, grass-fed, ground, raw
milk, buttermilk, fluid, cultured, lowfat
sauce, worcestershire
spices, pepper, black
bread crumbs, dry, grated, plain
onions, raw
salt, table","directions":"Pack into 9\" pie pan to cover the bottom and sides.
Press another pie on top.
Bake at 350 degrees for 7 min.
Remove upper pan, bake for 3 min more.
Turn into this warm meat shell.
Two c. heated and seasoned mixed vegetables (1 package frzn); 1 c. cut up fresh or possibly cooked tomatoes, liquid removed.
Garnish with green pepper rings (cooked for 5 min).
Return to oven, bake for 20 min.
Makes about 6 servings.","url":"https://recipe.bluelayer.org/recipe/50345/meat-crust-pie-recipe"},{"id":"48671","title":"Lemon Ginger Loaf","ingredients":"water, bottled, generic
salt, table
oil, canola
lemon juice, raw
wheat flours, bread, unenriched
spices, cinnamon, ground
spices, ginger, ground
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, ginger, ground
sugars, granulated","directions":"Place ingredients except for the crystallized ginger in the pan of the bread machine in the order recommended by the manufacturer.
Select dough cycle; press Start.
At end of cycle, remove dough onto a floured board.
Knead dough briefly, shape into a ball, cover and let rest for 15 minutes.
Flatten the dough and gently knead in the crystallized ginger.
Form into a loaf shape, place in a lightly greased 9x5 inch loaf pan.
Cover and let rise until nearly doubled in size, about 45 minutes.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Just before baking, slash top with a razor or sharp knife.
Sprinkle with 1 tablespoon sugar if desired.
Bake in preheated oven for 30 minutes, or until bottom of loaf sounds hollow when tapped.
Remove bread to a wire rack to cool before serving.","url":"https://recipe.bluelayer.org/recipe/48671/lemon-ginger-loaf"},{"id":"29947","title":"Gingerbread (Pre-1940's)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
molasses
wheat flour, white, all-purpose, unenriched
butter, without salt
spices, ginger, ground
salt, table","directions":"Mix soda with sour milk and add to molasses.
Sift together flour, ginger and salt.
Combine the two mixtures.
Add butter.
Bake in greased pan in a 350 degree oven for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/29947/gingerbread-pre-1940s"},{"id":"50300","title":"Homemade Udon Noodles - Stompin' Your Way to Dinner!","ingredients":"salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Dissolve the salt in the water.
Set aside.
In a very large bowl that youll be able to knead the dough in, add the flour and make a little well in the center.
Add the salted water.
Use the fork to pull a little bit of flour into the liquid, and then start to use your hands to work the moistened flour into the rest of the flour.
Depending on the moisture content of your flour, you might need to add a bit more water.
As the dough comes together, it should form into a lumpy ball.
If it is too ragged, sprinkle in a bit more water and work it into the dough.
Start seriously kneading the dough as hard as you can for about 10 minutes, on a board dusted with bread flour.
If the dough is too sticky, knead in a touch more of the bread flour.
To knead, fold over from the top, and use the heel of your palm to press it flat again.
Turn the dough 45 degrees and repeat.
Form the dough into a ball, dust it lightly with flour, and seal it in a large - at least one gallon - zip lock bag.
Unzip the bag just slightly on one side so air can escape.
Wrap the bag in a large dish towel.
Set it on the ground and stand on it.
Be careful - the combination of plastic and towel can be slippery!
Move around, do a little dance, hop up and down, take a stroll.
Your whole body weight on the dough will work it like your hands never could.
This helps make the noodles good and chewy.
After a few minutes, take the dough out of the bag.
It will be pretty flat, but with a rolling pin, roll out any irregularities.
Then fold it in thirds, dust it lightly with flour, put it back in the bag, wrap it in the towel and walk on it some more.
Repeat this process about 4 times.
Then, leaving the dough in the bag, let it rest for 3 hours in a warm place.
After its had a chance to rest, walk on it one more time, making a point to try to spread the dough as much as possible.
The thinner you can get it by walking on it, the easier the rest of the process will be.
Take the dough out from the bag and roll it out on a floured surface until it is a square about 1/8-inch thick.
The dough may be pretty stiff and springy, so this may be a bit challenging.
If you cant seem to get it thin enough with a rolling pin or if you want a more refined udon, cut it into 4 pieces and run it through the thickest setting of a pasta machine, and give them a good dusting of flour.
Or, if you have the time, cover the dough with a damp (not wet) towel and let it rest for half an hour, then continue rolling.
Next, dust the dough lightly with flour, fold it from the top to the center and then from the center to the bottom (like an accordian).
Then, with one of the long edges facing you, slice off the dough in 1/8-inch pieces.
Dust the sliced pieces with a bit more flour as you go to prevent them from sticking.
Boil the noodles immediately in a large pot of boiling water, covering them with a towel while you are waiting for the water to come to a boil.
The noodles will need to boil for about 7 minutes, stirred with a chopstick to prevent them from sticking together.
Traditionally, the noodles are served hot, with a dashi-based stock.
But, they are also delicious stir fried with a splash of sesame oil, oyster sauce, soy, sesame seeds and some vegetables or meat of your choice.","url":"https://recipe.bluelayer.org/recipe/50300/homemade-udon-noodles-stompin-your-way-to-dinner"},{"id":"50290","title":"Scottish Shortbread II","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Preheat oven to 350 degrees F (180 degrees C).
Blend all ingredients well.
Dough will be stiff.
Press into a 9 x 9 inch buttered dish.
Prick top with a fork.
Bake until pale golden brown on the edges.
Cool and cut into squares.","url":"https://recipe.bluelayer.org/recipe/50290/scottish-shortbread-ii"},{"id":"50281","title":"Browned Butter Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 350 degrees F.
In a heavy two-quart saucepan, melt all the butter over low heat.
Cook butter 8 to 12 minutes, stirring consistently, until butter solids at bottom of pan are a rich brown color and butter has a nutty aroma.
Be careful not to burn the butter.
Pour browned butter into a bowl; refrigerate until almost firm, about a half hour.
In large bowl, with mixer at medium speed, beat sugar with cooled browned butter.
Mix flour and salt into butter mixture by hand -- don't overwork the dough.
It will be crumbly.
Pat shortbread crumbs into pan of choice.
I like to use a square pan.
Bake shortbread 40 to 45 minutes, until browned around the edge.
Watch carefully lest they burn.
Let cool in pan on wire rack 10 minutes.
Remove shortbread from pan to cutting board.
While still warm, cut the whole in half, in half again, and in half again until you have small squares.
These are rich, and shouldn't be large.","url":"https://recipe.bluelayer.org/recipe/50281/browned-butter-shortbread"},{"id":"50272","title":"Breaded Fish with Tartare Sauce","ingredients":"delallo, italian seasoned breadcrumbs,
spices, oregano, dried
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
fish, cod, atlantic, raw
butter, without salt","directions":"Preheat the oven to 230degrees/450 F/gas 8.
Grease a shallow ovenproof baking dish.
Combine the breadcrumbs, oregano and cayenne pepper on a plate and blend together.
Mix the milk with the salt in a bowl, stirring well to dissolve the salt.
Dip the pieces of cod fillet in the milk, then transfer to the plate and coat with the bread-crumb mixture.
Arrange the coated fish in the prepared baking dish, in a single layer.
Drizzle the melted butter or margarine over the fish.
Bake in the preheated oven for 10-15 minutes, until the fish flakes easily when tested with a fork.","url":"https://recipe.bluelayer.org/recipe/50272/breaded-fish-with-tartare-sauce"},{"id":"50268","title":"Vortbrod (Beer Bread)","ingredients":"alcoholic beverage, beer, regular, all
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt
molasses
orange juice, raw
spices, cloves, ground
spices, ginger, ground
raisins, seeded","directions":"Warm beer to 100 degrees F. Stir yeast into small amount of i in order to proof it.
If it bubbles, etc., it's good to use.
Otherwise, no -- and you'd need to start over with fresh yeast that does work.
Bring butter, molasses, spices to a boil.
Cool so that it is slightly warm on wrist.
Mix this with the rest of the beer, yeast mixture, salt, and a scant 1/2 cup of flour.
Work and knead in enough of the flour to make a smooth, elastic dough.
Raisins should be added in toward the end of the kneading.
Allow to rise until doubled.
Divide into two pieces.
Shape into tins.
Let rise 30 minutes.
Bake at 350 degrees F for 40-50 minute.","url":"https://recipe.bluelayer.org/recipe/50268/vortbrod-beer-bread"},{"id":"50243","title":"Reduced Allergen Spelt Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
seeds, flaxseed
seeds, sunflower seed kernels, dried","directions":"Place ingredients into bread machine in the order recommended by the machine's manual (coconut milk replaces the standard recipe's water).
Start Basic cycle, Light crust.
Add seeds (or other additions) during the appropriate point in your machine's cycle (see manual for details).","url":"https://recipe.bluelayer.org/recipe/50243/reduced-allergen-spelt-bread"},{"id":"50225","title":"Easy Chicken Nuggets","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oats
spices, parsley, dried
spices, garlic powder
spices, onion powder
salt, table
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard","directions":"Preheat oven to 375F.
Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a nugget shape.
Gently press nuggets into bread crumbs to evenly coat them.
*.
Place nuggets on a cooling rack.
Place cooling rack over a foil-lined baking sheet.
Lightly spray nuggets with cooking spray.
Bake for 15 minutes and serve.
**.
* To freeze, place nuggets on a sheet tray after this step and freeze for one hour.
Place nuggets in labeled freezer bags for up to 3 months.
When ready to cook, follow the directions starting with step #6.
** If you want your nuggets to be golden brown, place under the broiler for 2 minutes after cooking.","url":"https://recipe.bluelayer.org/recipe/50225/easy-chicken-nuggets"},{"id":"50195","title":"Crunchy Orange Bagels","ingredients":"wheat flours, bread, unenriched
marmalade, orange
nuts, walnuts, english
salt, table
leavening agents, yeast, baker's, active dry
orange juice, raw
water, bottled, generic
honey","directions":"Chop the walnuts and add all of the ingredients to a bowl.
The best marmalade to use is one that contains orange peel.
Knead the dough well for 10 minutes.
Split the dough into 3 equal pieces and form into balls.
Cover with damp paper towels and leave the bagels to rest for 10 minutes.
Once rested, roll the balls out into circles.
Fold one side over to the center of the circle and roll the dough up without letting too much air in.
Once rolled, fix in place securely and stretch.
Squash, then apply a little water to each end of the roll and form into a ring.
Once it's a ring leave to prove for a second time for 20 minutes.
While waiting, boil some water and add it to a frying pan.
Preheat the oven to 200C.
Once the water in the frying pan has boiled, add the bagel and boil for 30 seconds on each side.
Once boiled, drain away any water left on the bagels and bake for 20 minutes.
Finished!","url":"https://recipe.bluelayer.org/recipe/50195/crunchy-orange-bagels"},{"id":"50178","title":"Garlic Butter","ingredients":"butter, without salt
spices, garlic powder
cheese, parmesan, hard
spices, garlic powder
spices, paprika","directions":"In a small bowl combine all ingredients.
Spread on bread or over pasta/vegetables and enjoy.
You can always freeze any unused portions or it will keep for several weeks in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/50178/garlic-butter"},{"id":"50176","title":"Spicy Cheese Loaf (Abm)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
mustard, prepared, yellow
spices, pepper, black
cheese, parmesan, hard
sauce, worcestershire
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread maker.
Bake in your machine's \"Basic\" bake mode.","url":"https://recipe.bluelayer.org/recipe/50176/spicy-cheese-loaf-abm"},{"id":"50168","title":"Buttermilk Bread In Abm Recipe","ingredients":"leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
salt, table
wheat flours, bread, unenriched
butter, without salt
syrup, maple, canadian
water, bottled, generic","directions":"Layer ingredients in your ABM, wet first, then dry, ending with yeast.
Use light or possibly medium setting.
NOTES : I did this recipe 2 ways, the way it is entered and then a second time using 1 c. real buttermilk for the powdered buttermilk and water.
I really prefer the real buttermilk - there is a definite taste difference for the better.
This rises really high!
Might try cutting the yeast back just a bit...","url":"https://recipe.bluelayer.org/recipe/50168/buttermilk-bread-in-abm-recipe"},{"id":"50143","title":"Cheesy Noodle Casserole","ingredients":"egg substitute, powder
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Cook noodles according to package directions; drain.
In a small saucepan, melt butter.
Stir in the flour, garlic salt and onion salt until smooth.
Gradually stir in milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat.
Add cheese, stirring until melted.
Stir in noodles.
Transfer to a greased shallow 1 1/2 quart baking dish.
Toss bread crumbws and butter; sprinkle over top.
Bake, uncovered, at 350 for 20-25 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/50143/cheesy-noodle-casserole"},{"id":"50141","title":"Quick Soft Breadsticks","ingredients":"water, bottled, generic
sugars, brown
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10x12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet.
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes.
Brush with butter and sprinkle with garlic salt and parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/50141/quick-soft-breadsticks"},{"id":"50140","title":"Applesauce Oatmeal Bread","ingredients":"apples, raw, with skin
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
wheat flours, bread, unenriched
oats
sugars, brown
salt, table
apples, raw, with skin
leavening agents, yeast, baker's, active dry","directions":"In microwave, heat cider to 110-120.
In bread machine pan place warmed cider, brown sugar and yeast.
Allow yeast to bubble for 10 minutes.
Add applesauce, butter, salt, spice and oats to pan.
Add flour last.
Set machine to dough cycle and after it runs through, remove dough and form into a loaf.
Place in greased loaf pan and turn to coat.
Cover with plastic and a towel and let rise in a warm place till doubled, about an hour.
Bake 350 for 25-30 minutes till golden and hollow sounding.
Cool in pan for 10 minutes and remove.","url":"https://recipe.bluelayer.org/recipe/50140/applesauce-oatmeal-bread"},{"id":"50135","title":"Asian-Style Crab and Shrimp Cakes","ingredients":"salad dressing, mayonnaise, regular
spices, coriander seed
spices, ginger, ground
soy sauce made from soy (tamari)
crustaceans, crab, alaska king, imitation, made from surimi
crustaceans, shrimp, raw (not previously frozen)
wheat flours, bread, unenriched
oil, corn, peanut, and olive","directions":"Blend first 4 ingredients in medium bowl.
Mix in crabmeat, shrimp and 1/2 cup breadcrumbs.
Season with pepper.
Place remaining 1 cup breadcrumbs on plate.
Drop 1/4 of crab mixture into breadcrumbs; turn to coat.
Shape into 2 1/2-inch-diameter cake.
Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
Heat oil in heavy medium skillet over medium heat.
Add cakes and saute until crisp, about 5 minutes per side.","url":"https://recipe.bluelayer.org/recipe/50135/asian-style-crab-and-shrimp-cakes"},{"id":"50110","title":"Buttermilk Bread I","ingredients":"milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place buttermilk, butter or margarine, sugar, salt, flour, whole wheat flour, and yeast into pan of bread machine.
Bake on White Bread setting.
Cool on wire racks before slicing.","url":"https://recipe.bluelayer.org/recipe/50110/buttermilk-bread-i"},{"id":"50098","title":"Easy! No Rising Needed! Egg and Dairy-Free Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
miso
water, bottled, generic","directions":"Preheat the oven to 180C.
Combine all the ingredients except for the water in a bowl and mix by hand.
Work the dough between your fingers to break the miso down into fine lumps.
Add the 100 ml water and mix.
If necessary, add more water until it's no longer floury.
After the dough comes together (to where it doesn't stick to your hands), knead it for 2-3 minutes.
Divide the dough into 4 equal portions.
On a dusted work surface, form the dough into desired shapes.
Bake in the oven for 20 minutes, then they're ready.
For the rolls in the photo, I rolled them into balls, then slashed the tops in two places.
Since there's no oil in the dough, they will harden after they cool.
Steam them to enjoy a freshly baked taste.
I recommend you only steam the amount that you'll be serving.","url":"https://recipe.bluelayer.org/recipe/50098/easy-no-rising-needed-egg-and-dairy-free-bread"},{"id":"50094","title":"Martie's Shortbread","ingredients":"butter, without salt
sugars, granulated
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and sugar with electric mixer until light and creamy.
Combine the flours and mix into butter mixture until crumbly.
Pat into 10 x 18\" cookie sheet.
Sprinkle top with additional sugar.
Bake at 325 for 20 to 25 minutes until light golden in color.
Cut into squares while still warm.","url":"https://recipe.bluelayer.org/recipe/50094/marties-shortbread"},{"id":"50082","title":"Wheaten Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, nutmeg, ground
milk, buttermilk, fluid, cultured, lowfat
orange juice, raw","directions":"In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg.
Make a well in centre; add buttermilk and orange rind.
Mix just until dough is soft but not sticky.
Turn dough out onto lightly floured surface.
Knead 10 times.
Put dough into greased 8 x 4 in (1.5 L) loaf pan.
Bake in 350F (180C) oven 20 minutes.
Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean.
Turn out onto wire rack.","url":"https://recipe.bluelayer.org/recipe/50082/wheaten-bread"},{"id":"50062","title":"Chocolate Shortbread Ole","ingredients":"spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, pepper, red or cayenne
sugars, brown
butter, without salt
nuts, pecans","directions":"PREHEAT oven to 325 degrees F.
MICROWAVE baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
The sections may retain some of their original shape so if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
then cool to room temperature.
COMBINE flour, cinnamon and cayenne in medium bowl.
Beat brown sugar and butter in large mixer bowl until light and fluffy then beat in melted chocolate; stir in the flour mixture until blended then stir in pecans.
SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets; flatten with bottom of glass dipped in sugar.
BAKE for 10 to 12 minutes or until edges are set.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/50062/chocolate-shortbread-ole"},{"id":"50058","title":"Sticky Buns (Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
sugars, brown
spices, cinnamon, ground
butter, without salt
butter, without salt
sugars, brown
syrups, corn, light
nuts, pecans","directions":"Place the flour, white sugar, salt, yeast, milk, vanilla, and 3 tablespoons of butter into your bread machine as directed in your user's manual.
Program it for the \"Dough\" cycle.
While the dough is mixing, prepare the filling by mixing the 3/4 cup brown sugar and cinnamon together.
Let the 6 tablespoons of butter come to room temperature.
Grease the bottom and sides of a 13\"x9\" baking pan.
When the dough cycle is nearly finished, make the caramel topping by combining the 1/3 cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat.
Heat and stir just until the syrup is dissolved, then pour it into the baking pan and spread it out.
Sprinkle the chopped pecans over the caramel.
When the dough cycle ends, remove the dough and place on a lightly floured surface.
Roll it out to make a 12\" by 15\" rectangle.
Spread the softened butter across the dough, leaving a 1-inch border on all sides.
Sprinkle the cinnamon mixture over the butter.
Roll up the dough like a jelly roll, lengthwise.
Pinch the seam closed.
Cut the dough into 1 1/2\" sections and place them in the baking pan, close together, with the spiral cut down.
Cover the buns tightly with plastic wrap and refrigerate overnight.
In the morning, take the pan out of the refrigreator while you preheat the oven to 350 degrees.
After the dough has been out of the refrigerator about 20-30 minutes, bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
Remove from the oven, then place a wire rack on top the pan.
Place another baking sheet or pan over that.
While firmly holding these three together, flip the buns over, being careful not to let the hot caramel drip on you.
Let the buns cool 20-30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/50058/sticky-buns-bread-machine"},{"id":"50036","title":"Easy Butter Chicken Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
yogurt, greek, plain, nonfat
spices, ginger, ground
spices, garlic powder
spices, pepper, black
butter, without salt
oil, olive, salad or cooking
cream, whipped, cream topping, pressurized
spices, pepper, black
lemon juice, raw
tomato products, canned, puree, without salt added
salt, table
spices, chili powder","directions":"Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :.
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).","url":"https://recipe.bluelayer.org/recipe/50036/easy-butter-chicken-recipe"},{"id":"50000","title":"Italian Dressing Croutons","ingredients":"salad dressing, italian dressing, commercial, regular
spices, garlic powder
wheat flours, bread, unenriched","directions":"Toss bread with dressing and garlic powder.
Crisp in a baking pan in a 425 deg.
oven for 10 minute until golden brown & crisp.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/50000/italian-dressing-croutons"},{"id":"49985","title":"Quick Bread Mix","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
leavening agents, baking soda
salt, table","directions":"Mix together whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.
Make 2 1/2 cups.
Ready to use.","url":"https://recipe.bluelayer.org/recipe/49985/quick-bread-mix"},{"id":"49968","title":"Oatmeal Shortbread","ingredients":"oats
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
butter, without salt
vanilla extract","directions":"Preheat oven to 350F Butter a 9\" square baking dish.
Cut a piece of heavy-duty aluminum foil about 20\" by 8 1/2\", place into baking dish and butter that as well.
Toss oats, flour, salt and sugar in a large bowl.
Work butter and vanilla into flour with fingers or a wooden spoon, until coarsely crumbly and uniform.
Pack mixture into prepared baking pan.
Place in preheated oven for 20-30 minutes, until golden brown.
Cool 20-30 minutes in pan; lift out using foil sling and place on a rack until completely cool before cutting into 2\" squares.","url":"https://recipe.bluelayer.org/recipe/49968/oatmeal-shortbread"},{"id":"49946","title":"Bread Machine Oatmeal-Sunflower-Seed Bread","ingredients":"water, bottled, generic
honey
butter, without salt
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched
seeds, sunflower seed kernels, dried","directions":"Measure carefully, placing all ingredients except seeds in bread machine pan in the order recommended by the manufacturer.
Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
Select Basic/White cycle.
Use Medium or Light crust color.
Do not use delay cycle.
Remove baked bread from pan, and cool on wire rack.
I made mine on the Dough cycle.
At the end place dough on floured counter; cut in half, shape into 2 loaves and place in 2- 8\" loaf pans.
Slash the loaves and brush with liquid eggs if available.Let rise 45 minutes in warm place.
Bake at 350* for 30 minutes or until cooked.","url":"https://recipe.bluelayer.org/recipe/49946/bread-machine-oatmeal-sunflower-seed-bread"},{"id":"49930","title":"Abm Foolproof Rice Bread For The R2 D2 Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"Bring all ingredients to room temperature and pour into bakery, in order.
Set \"baking control\" at 10 o'clock.
Select \"white bread\" and push Start.
For a richer bread, use 1 egg and 3/4 c water instead of 1 c water.
In warm, humid weather, use 1/8 c less water.
WARNING: the dough will look a little
\"wet.\"
Don't Add in EXTRA FLOUR.","url":"https://recipe.bluelayer.org/recipe/49930/abm-foolproof-rice-bread-for-the-r2-d2-recipe"},{"id":"49923","title":"Marmie's Foolproof White Bread - Cheese and Herbs Optional","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, oregano, dried
cheese, parmesan, hard
spices, garlic powder","directions":"In a small bowl, disolve first 3 ingredients - being sure the water is only warm, so as not to kill the yeast.
Let yeast mixture sit 5 - 10 min to rise.
In a large bowl wisk together next 4 ingredients to disolve.
Add yeast mixture to the bowl and wisk.
Add in 13 cups flour 2 or 3 cups at a time and wisk - it will be gooey and sticky at this point --
Now it is time to get dirty -- add 1 cup of the remaining 2 cups flour and knead it with your hands in the bowl at first, it will be really sticky, but persevere as it will release from your hands as you knead more flour into the dough.
Sprinkle 1/2 cup flour onto the clean countertop ( so the dough does not stick to counter) and turn the dough out on to countertop.
Please be patient with me as I try to describe 'kneading' ( I cook I don't write!
).
Face the counter and fold the dough over and place the heels of your hands on the dough and push dough down and somewhat forward.
With your fingertips grab and secure the farthest edge of the dough and pull it up towards yourself and fold on top of itself.
Give it a quarter turn and repeat the fold, push and turn motions untill dough is of the right smooth and elastic consistiency.
Knead for 4 - 10 min untill the dough is no longer sticky but soft and smooth.
Add a bit more flour as required for right consistiency and to avoid the dough getting stuck on the counter,.
You should end up with a soft 'ball' of bread dough.
Put the 1 Tablespoon Vegetable Oil in a bowl at least twice the size of your dough, place your dough upside down in the oil and spin gently to coat dough.
Turn dough over and cover with a damp tea towel.
Allow dough to sit for approx 1 hour in a draft free area untill it has doubled in size.
(in the cold oven with a pan of hot water on the bottom rack will speed things up a bit too.
).
When dough is doubled, poke your two fingers into the dough and if your finger dimples remain it is ready to punch down.
With your fists gently 'punch' the air out of the dough.
Turn dough out on to the counter.
With a sharp knife divide evenly into 4 loaf size portions and shape accordingly.
Alternately you can shape one portion or more into 12 buns for each.
(I will incorporate cheese or herbs sometimes for a really great dinner bun.
).
Place shaped loaves or buns loosley in a pan sprayed with Pam or like product .
leaving enough room to double again as it rises.
(about an hour).
Place in preheated oven at 350 degrees F and bake for 30-40 minute Buns are usually about 30 min, bread a bit longer.
To check doneness, bread should be golden brown and when you tap on the top of the loaf with your fingertip, listen for a hollow sound.
Remove from oven placing on wire rack.
If desired you can melt the 1 tsp butter with the 1 tsp.sugar and the 2 Tbsp milk and give the tops of the bread/buns a light glazing with a pastry brush.
This creates a softer crust with a touch of sweetness and a nice shine.
Some will prefer a crispier natural crust.
Allow bread to remain in pans for 10 minute then remove from pan turn out gently on to a wire rack.
(not upside down).
Don't wait too long before the next steps -- your delicious bread might get too cold -- so.
Grab the butter --
Grab the Jam --
Grab a cup of Coffee --
Grab a Loved one --
And dig into your loaf of yummy homemade bread!","url":"https://recipe.bluelayer.org/recipe/49923/marmies-foolproof-white-bread-cheese-and-herbs-optional"},{"id":"49917","title":"Oyster Pan Roast","ingredients":"spices, paprika
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried","directions":"Preheat the broiler.
In a large skillet or low-sided saucepan, melt the butter with the olive oil over low heat.
Add the scallions, celery, garlic, bay leaves, thyme, oregano, and rosemary.
Continue to cook over low heat until the vegetables are tender, about 5 minutes.
Add the drained oysters and stir to combine.
When the oysters just begin to firm up (about 3 to 4 minutes), stir in the heavy cream and parsley and remove from the heat.
Taste and season with salt, pepper, and Essence.
Transfer to a shallow casserole large enough to hold the oysters in 1 layer and sprinkle the bacon over the oysters.
In a small bowl combine the bread crumbs and Parmesan and sprinkle over the top of the oysters.
Broil 6 inches from the heat source until the oysters are cooked through and the bread crumbs are lightly browned, 4 to 6 minutes.
Serve with crusty French bread.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from \"New New Orleans Cooking\", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.","url":"https://recipe.bluelayer.org/recipe/49917/oyster-pan-roast"},{"id":"49916","title":"Amazing Vegan Cinnamon Buns","ingredients":"wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
sugars, granulated
spices, cinnamon, ground
syrup, maple, canadian","directions":"Combine tepid water and sugar in small bowl, add yeast and stir.
Allow to proof for 10 minutes.
In bread machine using dough cycle, or in heavy duty mixer with dough hook, combine yeast mixture with flour nutmeg and salt.
Mix/knead until smooth and elastic.
Transfer to bowl oiled with 1 tablespoons oil, cover with plastic wrap and let rise until double, about 1 hour.
Mix remaining ingredients in bowl until well blended.
Refrigerate.
Punch down dough and divide into 2 balls.
Roll 1 ball into 9x13-inch rectangle.
Spread half of filling mixture on dough and roll up.
Cut roll into 1 to 1-1/2-inch slices.
Place slices into non-stick 8-inch cake pan (put them kinda close together), cover and allow to rise 1/2 hour.
When risen, bake in preheated 350F oven for 15 to 20 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/49916/amazing-vegan-cinnamon-buns"},{"id":"49911","title":"Wheat Yeast Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
salt, table
egg, white, raw, fresh
seeds, sunflower seed kernels, dried
seeds, flaxseed
oats
seeds, sunflower seed kernels, dried
egg, white, raw, fresh","directions":"In saucepan over low heat, combine milk & molasses.
Heat to 105F
Remove from heat & sprinkle yeast on top; allow to stand until foamy (10 minutes).
In large bowl, stir together 2 c wheat flour, 1 c whole-wheat flour, 1/2 c rolled oats, flax seed meal, and salt.
Whisk 1 T egg white into yeast mixture & add to bowl.
Mix well until sticky dough forms.
Continue to mix, adding small amount of wheat flour until dough becomes smooth ball.
Knead until smooth and elastic (10-20 minutes); add flour to reduce stickiness.
Form dough into ball & place in lightly oiled bowl turning to coat with oil.
Cover with towel & allow to rise 1 hr in warm place until doubled in size (1 hr).
Lightly oil 9 x 5 inch loaf pan.
Punch dough down & let rest 10 minutes.
Turn dough onto lightly floured bread board & sprinkle with 1/3 c sunflower seeds.
Knead until seeds are evenly distributed.
Roll dough into a 12x7 rectangle & beginning on the short side, roll up loosely & pinch seam to seal.
Place seam-side down in, cover with towel & allow to rise 30 minutes until doubled in size.
Preheat oven to 350F
In small bowl, lightly beat egg white w/ 2 T water.
Brush top of loaf with egg mixture & sprinkle with oats & sunflower seeds.
Bake 40-45 minutes until golden & hollow sounding when tapped.","url":"https://recipe.bluelayer.org/recipe/49911/wheat-yeast-bread"},{"id":"49900","title":"Cheese Herb Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
cheese, cheddar
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, oregano, dried
parsley, fresh
spices, thyme, dried
salt, table
alcoholic beverage, beer, regular, all
oil, olive, salad or cooking","directions":"Preheat oven to 375F Grease and flour a 9x5-inch loaf pan.
Mix together flour, cheeses, sugar, baking powder, baking soda, oregano, parsley, thyme and salt.
In a small bowl, combine beer and oil.
Make a well in center of flour mixture.
Add beer all at once, tossing with fork until dry ingredients are just moistened.
Spread batter in prepared pan; smooth top.
Bake bread until golden and a toothpick inserted in center comes out clean, about 50-55 minutes.
Transfer pan to wire rack to cool for 15 minutes.
Note: Keep in mind darker beers, like ales and stouts, are more flavorful than light.","url":"https://recipe.bluelayer.org/recipe/49900/cheese-herb-beer-bread"},{"id":"49898","title":"Fastest French Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Combine the flour, yeast, and salt in a bowl or food processor.
Add 1 1/4 cups of warm water all at once, stirring with a wooden spoon or with the machine on.
Continue to mix, for a minute or two longer by hand, for about 30 seconds total with the food processor.
Add water by the tablespoon if necessary, until a ball forms.
Shape the dough into a flat round or long loaf, adding only enough flour to allow you to handle the dough.
Put the dough on a baking sheet or a well-floured pizza peel.
Let it rise in the warmest place in your kitchen, covered, while you preheat the oven to 425F.
(If you have time, let the dough rise for an hour or so.)
Bake the bread on the sheet, or slide it onto a baking stone.
Bake until done, 30 to 45 minutes; the crust will be golden brown, crisp, and firm.","url":"https://recipe.bluelayer.org/recipe/49898/fastest-french-bread"},{"id":"49894","title":"Millionaire Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
butter, without salt
sugars, brown
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Rub the butter and flour together in a bowl until you have a mix which is similar to breadcrumbs or use food processor.
Stir in the sugar.
Spread the mixture evenly into a 9\" (23cm) square tin which has been greased.
Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown.
Allow the base to cool.
Heat the filling ingredients together in a pot with lid on, making sure that you check and stir it VERY regularly (otherwise it will stick!)
as it simmers making sure it doesnt simmer over.
Continue stirring and checking until it thickens.
Spread the filling evenly over the base and again allow to cool.
Melt the chocolate in a bowl over a simmering pan of water so that you can spread it over the filling.
When it has cooled, cut up into small squares with a sharp knife.
Allow chocolate to soften slightly (maybe at room temperature for 15/20 mins) before or it will crack as you are cutting it, then you can put back in fridge!","url":"https://recipe.bluelayer.org/recipe/49894/millionaire-shortbread"},{"id":"49891","title":"Caraway Dill Bread","ingredients":"water, bottled, generic
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
spices, parsley, dried
spices, caraway seed
dill weed, fresh
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In your bread machine pan, place all ingredients in order of suggested by your manufacturer.
Select basic bread setting.
Choose crust color and one pound loaf size.
Bake according you bread machine directions.
Check dough after five minutes of mixing, if dough isn't right consistency, add 1 to 2 Tablespoons of water or flour as needed.","url":"https://recipe.bluelayer.org/recipe/49891/caraway-dill-bread"},{"id":"49883","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees F.
Sift flour into a large bowl, 1 big enough to get both hands inside.
Cut the shortening into the flour with a fork until it becomes the texture of moist meal.
Add buttermilk and stir it in with a fork.
Add another dash or two if dough isn't sticky.
The trick is to get dough just as moist and sticky as possible, but not too sticky to work.
Work dough into a ball in the center of the bowl and sprinkle lightly with flour so it won't stick to your hands.
Lift ball of dough out and knead gently on a floured dough board or smooth surface.
Fold the dough over in a clockwise manner with one hand and press it out with the other hand.
Don't over knead ?
just to the point where the dough is soft and consistent.
Pinch off a golf ball size ball and press out between the palms to about a quarter to 1/2-inch thickness and lay out on a slightly greased (with shortening) bread pan.
Bake in oven for about 15 minutes.
The secret here is to learn, through trial and error, how to get the dough as full of buttermilk as possible and yet keep it manageable.
The nostalgic, real homemade taste comes from the buttermilk-soaked dough.
Biscuits can be served with butter or a ladle of gravy.
Note: A viewer, who may not be a professional cook, provided this recipe.
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.","url":"https://recipe.bluelayer.org/recipe/49883/buttermilk-biscuits"},{"id":"49882","title":"Best Ever Cinnamon Flax Bread (Breadmaker)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, flaxseed
sugars, brown
salt, table
wheat flours, bread, unenriched
spices, cinnamon, ground
spices, nutmeg, ground","directions":"In the order listed, add ingredients to bread machine.
Leave out cinnamon and nutmeg if a more traditional wheat/flax flavor is desired.
Process on the dough setting.
Tansfer to a greased 9x5 loaf pan.
Bake at 350 degrees F for 30 minutes or 335 for 33 minutes for a lighter crust.","url":"https://recipe.bluelayer.org/recipe/49882/best-ever-cinnamon-flax-bread-breadmaker"},{"id":"49874","title":"Sesame Cracker Bread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
leavening agents, baking soda
butter, without salt
water, bottled, generic
vinegar, distilled
seeds, sesame seeds, whole, dried","directions":"Combine the flour, cornmeal, sugar, salt and baking sodea in a large mixing bowl.
Whisk to blend thoroughly.
Add the butter and cut in with a knife until the mixture is crumbly.
Combine the water and vinegar in a glass measuring cup.
Make a well in the dry ingredients.
Pour in the water and vinegar and toss with a fork until the dough holds together.
Gather the dough into a ball and roll it around the inside of the bowl to pick up any stray particles.
Transfer to a lightly floured surface and knead 20-25 times, siftin on flour if necessary to prevent sticking.
Cover and let rest for 30 minutes.
Preheat oven to 375.
Lightly grease 3 baking sheeds.
Divide dough into 30 equal portions and roll each into a ball.
Scatter some sesame seeds over the work surface.
Place a ball of dough on top of the seeds and roll out into an irregular round.
Roll as thinly as possible Scatter additional seeds over the surface of the round and roll to press inches Transfer the round to a prepared baking sheet.
Repeat with all portions of dough.
Place 1 baking sheet in the oven and bake 8-10 minutes, or until lightly browned around the edges.
Transfer to a cooling rack.
Bake remaining sheets one at a time.","url":"https://recipe.bluelayer.org/recipe/49874/sesame-cracker-bread"},{"id":"49863","title":"Vickys Easy Homemade Margarine, Gluten, Dairy, Egg & Soy-Free","ingredients":"oil, olive, salad or cooking
oil, olive, salad or cooking
butter, without salt
lemon juice, raw
salt, table","directions":"Pour the grapeseed oil and half of the olive oil into a measuring jug so you have 240mls / 8 fluid ounces / 1 cup measuring
Add the cocoa butter in until the liquid reaches 360mls /12 fluid ounces / 1.5 cups
Add the rest of the oil into the jug and melt the cocoa butter into the oil either by microwaving in 30 second bursts or over a low heat bain marie
Once melted, add the lemon juice and salt and using an electric whisk, whip it up for 2 minutes until it turns a paler colour
Pour into a container with a lid and chill in the fridge until solid
This is fab for frying and I made a banana loaf and a batch of shortbread using it today instead of the usual sunflower spread I buy and they both came out fantastic!
I wouldn't use it on a sandwich as it tastes a bit oily on it's own but for cooking and baking it worked great!
It would actually be a good idea to set it in ice cube trays instead of a large tub like I did, then you can just pop out cubes as required.
If I'd thought of it before that's what I would've done","url":"https://recipe.bluelayer.org/recipe/49863/vickys-easy-homemade-margarine-gluten-dairy-egg-soy-free"},{"id":"49851","title":"Nutmeg Sweet Potato Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sweet potato, raw, unprepared
molasses
spices, nutmeg, ground
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Bake according to manufacturer's instructions.","url":"https://recipe.bluelayer.org/recipe/49851/nutmeg-sweet-potato-bread"},{"id":"49843","title":"The Best Bread Ever ;)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"start by blending your flour, salt and sugar with a wisk in a large bowl, blend well for about one minute.
in a measuring cup ad your yeast and a half cup of (a little warmer than) luke warm water (not hot) stir, cover for 2 minutes.
Add one cup of (a little warmer than) luke warm water to your yeast mixture, cover.
Make a well in your flour mixture add yeast and water mix.
Cover the bowl with a warm damp cloth and a kitchen towel set aside for 10 minutes.
When the bubbles in the water are showing that lets you know your yeast is working so now its time to start mixing.
With a spatula ( i like to use plastic, it seems to stick less) start blending the flour mix with the water until a very sticky dough forms.
prepare a cutting board for kneeding by dusting it with flour.
dump your stick dough onto the board.
dust your hands and start kneeding the dough for about ten minutes.
( i like to press my dough into a pizza shape and fold it press again fold, stretch etc.
for about the first five minutes then i start a traditional kneeding action).
once a smooth texture is there ( carefull not to dry out your dough to much with flour) shape a round ball and coat with about 2 table spoons of EVVO.
Line a large bowl with wax paper and spray with non stick cooking spray, place dough in to rise.
Cover with the same warm damp cloth and kitchen towel and place in room temperature for 1 1/2 hours ( up to 3 hours) for first rise.
Once the dough has doubled in size prepare your cutting board with wax paper coated with cooking spray.
Remove dough from bowl onto prepared board.
using your hands, ( not a knife) pull apart into two pieces, shape loaves.
( i like to make the loaves about 8 - 10 inches long and about 4 inches withe but this is not really important, sometimes i braid them too!)
OK, now place another piece of wax paper sprayed with cooking spray over the top of both loaves cover with a towel and place in room temp for 1 hour ( second rise).
Now its time to prepare your oven.
Pre heat oven to 425. cover your baking stone with about 1/4 cup of corn meal and place in the oven on middle rack.
On a lower rack place pan with about 1 cup of water ( this keeps your crust from getting brown to quick) You want your baking stone to be really hot when its time to put the bread inches Once your hour is up your bread will have grown a bit ;) so remove your towels and wax paper with one hand ( im right handed) my left i place it gently on one loaf.
using my right hand i take the wax paper and turn the loaf upside down into my left hand being carefull not to disturb the shape and air in my loaf.
open the oven pull out your rack with the baking stone and place your loaf directly onto your cornmeal.
close oven.
set timer for 10 minutes.
after 10 minutes turn down oven to 400 and bake for 20 more minutes.
Watch that your crust isnt getting to brown (i like mine golden brown, think of the color of honey :) ) IF your crust is how you like it cover with a double fold of foil just over the top.
turn oven off and let stand in oven for 5 more minutes.
Remove to cooling rack.
Slice after 10 minutes and serve.
Repeat baking process with second loaf.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/49843/the-best-bread-ever"},{"id":"49836","title":"Jessica's Milk and Honey Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Place ingredients in bread machine pan as listed.
Run bread machine on regular white bread setting.
Remove from pan as soon as it is done.
Allow to cool a few minutes before slicing.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49836/jessicas-milk-and-honey-bread"},{"id":"49819","title":"Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/49819/soda-bread"},{"id":"49818","title":"Sweeney's Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
raisins, seeded
spices, caraway seed
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put raisins in a small saucepan, cover with water, and bring to a boil.
Drain water off raisins.
Mix sour cream with milk.
In large bowl, mix all dry ingredients.
Add raisins to dry ingredients.
Add sour cream and milk to dry ingredients.
Mix until all flour is absorbed (batter will be sticky).
Place batter in 8 or 9 inch round spring cake pan.
Cut shape of cross in top to allow steam to escape while baking.
Bake 1 hour @ 350 degrees.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/49818/sweeneys-irish-soda-bread"},{"id":"49816","title":"State Fair Puprle Ribbon Dried Apricots","ingredients":"syrup, maple, canadian
lemon juice, raw
syrups, corn, light","directions":"Lay apricots so the insides are pointing downward.
First hour set dehydrator to 120 degrees.
Then move it up to 135 degrees for 7 more hours.
Apricots can be chopped up and used in fruitcake or special breads, or as a snack.","url":"https://recipe.bluelayer.org/recipe/49816/state-fair-puprle-ribbon-dried-apricots"},{"id":"49813","title":"Cracked Pepper Focaccia with Truffle Oil","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, pepper, black
salt, table
wheat flours, bread, unenriched
spices, thyme, dried
spices, rosemary, dried
salt, table","directions":"Stir 2 cups lukewarm water and yeast in large bowl to blend.
Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt.
Add 1 cup flour.
Using wood spoon, stir vigorously until well incorporated.
Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated.
Oil large bowl.
Scrape dough into oiled bowl.
Cover bowl with plastic wrap.
For do-ahead version: Chill dough overnight.
Allow dough to come to room temperature in warm draft-free area before proceeding.
For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
Lightly oil 15x10x1-inch baking sheet.
Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough).
Gently pull and stretch dough so that dough almost covers baking sheet.
Press fingertips all over top of dough to form indentations.
Brush top of focaccia with remaining 1 tablespoon olive oil.
Sprinkle with thyme, rosemary and coarse salt.
Cover loosely with plastic wrap.
Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
Meanwhile, position rack in center of oven and preheat to 450F.
Bake focaccia until deep golden brown, about 30 minutes.
Transfer to rack and cool.
*Available at Italian markets, specialty foods stores and some supermarkets.","url":"https://recipe.bluelayer.org/recipe/49813/cracked-pepper-focaccia-with-truffle-oil"},{"id":"49810","title":"Reminds Me of Little Caesar Breadsticks","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola
water, bottled, generic
lemon juice, raw
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in mixer according to order.
Let rise 30 minute Punch down and let rise again for 30 minute.
roll out and cut into sticks.
Place onto greased cookie sheets.
Let rest 15 minutes.
Bake in 375 for 10-12 minutes.
Just til very light brown.
While still hot from the oven brush with melted butter and sprinkle with dried Parmesan cheese and garlic salt.
Serve warm, make about 20-30 depending on size.
For variations add fresh rosemary, or thyme to the dough before baking.","url":"https://recipe.bluelayer.org/recipe/49810/reminds-me-of-little-caesar-breadsticks"},{"id":"49783","title":"Pizza Dough Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
sugars, granulated
spices, garlic powder
spices, rosemary, dried
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into your bread machine according to your manufactures directions.
Mine is wet first then placing salt sugar and yeast in separate corners.
Set machine on basic dough cycle.
When dough cycle has finished remove from machine and place on a floured surface.
I use a sil pad or a dough board.
Divide in two.
Roll out to 12 in rounds.
Top with what ever your heart desires.
Bake in a preheated oven at 425 degrees for 15-20 minutes.
Try making a grilled pizza.","url":"https://recipe.bluelayer.org/recipe/49783/pizza-dough-bread-machine"},{"id":"49781","title":"Parmesan Herb Bread","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
spices, oregano, dried
sugars, granulated
leavening agents, yeast, baker's, active dry
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
cheese, parmesan, hard","directions":"Sprinkle yeast over water in large bowl.
Let stand a few minutes, then stir and dissolve yeast.
Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour.
Beat at slow speed for 2 minutes.
Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel.
Let rise in a warm place 45 minutes, or until doubled in volume.
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease one round, 2-quart casserole.
Set aside.
Stir batter down for 1/2 a minute.
Turn batter into casserole.
Sprinkle with the remaining 1 tablespoon Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 55 minutes.","url":"https://recipe.bluelayer.org/recipe/49781/parmesan-herb-bread"},{"id":"49754","title":"Kay's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
vanilla extract
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour, baking powder, salt and confectioners' sugar.
Stir in the butter and vanilla, and mix until a stiff dough forms.
Pat dough into 9-inch round cake pan, and prick well with a fork.
Sprinkle remaining sugar over dough.
Bake for 30 to 35 minutes in the preheated oven, or until golden.
Cut into wedges while warm.
Cool on wire rack; separate cookies.","url":"https://recipe.bluelayer.org/recipe/49754/kays-shortbread"},{"id":"49749","title":"TSR Version of Carrabba's Bread Dipping Spice by Todd Wilbur","ingredients":"spices, basil, dried
parsley, fresh
spices, garlic powder
spices, thyme, dried
spices, oregano, dried
spices, pepper, black
salt, table
spices, rosemary, dried
spices, pepper, red or cayenne
oil, olive, salad or cooking
lemon juice, raw","directions":"Combine all of the ingredients, EXCEPT oil and lemon.
Put in a small food processor (I used my little food chopper).
Chop briefly until all ingredients are about the same.
Stir in oil and lemon juice.
TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish.
Dip sliced bread in mixture.
French bread is good.
ENJOY.","url":"https://recipe.bluelayer.org/recipe/49749/tsr-version-of-carrabbas-bread-dipping-spice-by-todd-wilbur"},{"id":"49745","title":"Quick and Easy Garlic Breadsticks","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, parsley, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
spices, garlic powder
salt, table","directions":"Measure your flour, salt, garlic powder, parsley, and baking powder into a big bowl.
Stir the dry ingredients together so that they are evenly distributed throughout the flour.
Now, pour in the milk.
Stir with a big spoon until you have a ball of dough that leaves the sides of the bowl.
You may have to dust the ball of dough with a little flour if it seems sticky to you.
Gently knead the ball of dough right there in the bowl 5 or 6 times.
Now place your dough on the counter.
You may use a piece of waxed paper under the dough if you like.
Using a rolling pin roll out the dough to a rectangular shape.
If the edges become uneven, use your hands to reshape into a rectangle.
It doesn't have to be perfect.
You are aiming for a rectangle that will fi into a 9- by 13-inch pan.
When you get the dough the right size, set it aside.
Meanwhile, place the margarine in the 9- by 13-inch pan and place the pan in a 425F oven to melt the margarine.
When the margarine is melted, carefully remove the pan from the oven, so as not to burn yourself.
Sprinkle the second teaspoon of garlic powder and the 1/2 teaspoon of salt into the pan.
You do not have to use the extra salt.
Now, very carefully, lay your rectangle of dough into the pan, over top of the margarine.
Next cut the rectangle into narrow strips.
One method of doing this is to cut the dough in half, then cut each half again, quartering the dough, and then cut each quarter into narrow strips.
The margarine will creep up between the strips.
This is normal.
It is what gives these bread sticks their texture.
After cutting your strips, place the pan in the oven, still at 425F, and bake them for 20 minutes.
They will be browned and crispy when they are done.
The parsley is simply for decoration.
It makes the bread sticks look more gourmet, but it adds little to the flavor or the texture.
Leave it out if you don't have any, or are running low.
If desired, you may sprinkle the bread sticks with a little bit of parmesan cheese before or after baking.
This tastes good, but once again, is optional.","url":"https://recipe.bluelayer.org/recipe/49745/quick-and-easy-garlic-breadsticks"},{"id":"49720","title":"Homemade Butter Olive Oil Spread","ingredients":"butter, without salt
oil, olive, salad or cooking
salt, table","directions":"Soften butter at room temperature.
Blend butter and olive oil at medium speed until well combined.
Salt to taste.
At this point, the mixture will seem a little runny.
Refrigerate until it reaches a spreadable consistency.
Tip: This spread is of course great on bread.
My family also uses it on baked potatoes.","url":"https://recipe.bluelayer.org/recipe/49720/homemade-butter-olive-oil-spread"},{"id":"49689","title":"Aunt Jane's Brown Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 350 degrees F (175 degrees C).
Butter and flour two 9x5-inch bread pans.
In a small bowl, combine milk, sugar and molasses.
Mix together whole wheat flour, all-purpose flour, salt, baking soda and baking powder.
Add to milk mixture and mix well.
Pour mixture into bread pans.
Bake in preheated oven until a tester inserted in the centers comes out clean, about 45 minutes.
Let bread cool in pans for 10 minutes, then invert on wire rack and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/49689/aunt-janes-brown-bread"},{"id":"49688","title":"Seed Culture","ingredients":"wheat flour, white, all-purpose, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flours, bread, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flours, bread, unenriched
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic","directions":"Day 1: Mix the flour and juice together in a bowl until they form a ball of dough.
Do not worry if the dough is stiff or soft, but be sure that all the flour is hydrated.
Press this piece of dough into a 4-cup measuring beaker and place a piece of tape on the beaker to mark the top of the dough.
Cover the beaker with plastic wrap and leave it at room temperature for 24 hours.
Day 2: The dough should not have risen much, if at all, during this time.
In a mixing bowl, combine the Day 2 ingredients with the Day 1 sponge, mixing with your hand or a spoon until all the ingredients are evenly distributed.
The dough will be somewhat softer and wetter than the Day 1 sponge.
Return this to the beaker, pressing it down, and replace the old tape with a new piece of tape to mark the spot.
Cover with plastic wrap and ferment for 24 hours at room temperature.
Do not be put off by the strong aroma of the dough; it will eventually brighten.
Day 3: Check to see if there has been a rise in the dough.
There will probably be some fermentation but not a lot, perhaps a 50 percent rise.
Regardless, discard half of the starter (or give it to a friend to cultivate), and mix the remaining half with the Day 3 ingredients.
It will be a little wetter.
Again, return it to the beaker.
It should press down to the same height as on Day 2.
Re-tape the beaker to mark the top of the dough, cover, and ferment for 24 hours.
Day 4: The sponge should have at least doubled in size; more is even better.
If it is still sluggish and hasnt doubled in size, allow it to sit out for another 12 to 24 hours.
Otherwise, discard half of the starter and mix the remaining half with the new ingredients, returning it to the beaker as before.
Cover and ferment until it at least doubles in size.
This may take 4 to 24 hours.
It is okay if it triples in size, but because it is now fairly soft and spongelike, it will not be able to sustain that large of a rise without falling.
If it falls easily when you tap the beaker, that is the sign that your seed culture is ready to be turned into a barm, or mother starter.
Before embarking on the wild-yeast adventure, be sure to review the discussion on pages 6566.
If you want to make a pure rye starter for 100 percent rye bread (rather than convert a regular starter as shown in most of the following rye-bread formulas), you can substitute white rye flour wherever the steps call for high-gluten or bread flour.
You can also make this seed culture with wheat flour alone, replacing the dark rye of Day 1 with unbleached bread flour or whole-wheat flour.
I find that the rye adds a more complex flavor and sort of jump-starts the process, but in the end the seed culture will develop regardless of the flour you use.
If you do not have pineapple juice or want to try using water, use filtered or spring water.
You can also substitute orange juice or even lemon juice.
The starter may or may not stay on the predicted feeding schedule, depending on the presence or absence of leuconostoc bacteria in your flour.
About 30% to 40% of starters end up with the leuconostoc problem, depending on the growing conditions in the wheat and rye fields that year.
However, if you aerate the starter a few times each day, the starter will eventually overcome any leuconostoc even without pineapple juice.
I have updated the original seed culture to account for a strain of leuconostoc bacteria that hinders many starters but generates lots of carbon dioxide in the early stage of a seed culture starter, making it seem that the wild yeast cells are growing rapidly.
I learned from a group of dedicated home bakers (all contributors to the King Arthur Flour Bakers Circle website) that the bacteria can be defeated by using pineapple juice on the first two days.","url":"https://recipe.bluelayer.org/recipe/49688/seed-culture"},{"id":"49684","title":"Toasted Pecan Shortbread Cookies","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes.
Remove from pan to cool.
Cream butter and sugar by hand or in a mixer.
Mix salt with rice flour and fold in by hand or on low speed.
Fold in the all-purpose flour, pecans and vanilla.
Divide dough in half.
Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1 1/2 inches in diameter.
Repeat with second half.
Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
Preheat oven to 300 degrees.
Remove plastic wrap from dough.
With sharp knife, cut dough logs in slices about 1/4 inch thick and place 1 inch apart on ungreased baking sheets.
Bake until firm and just beginning to color, 35 to 40 minutes.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/49684/toasted-pecan-shortbread-cookies"},{"id":"49679","title":"Triple Chocolate Shortbread Drops","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
rice flour, white, unenriched
pascha, organic bitter-sweet dark chocolate chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Toast flours under broiler for 7-11 minutes (it gives the cookies a nuttier flavor-- you can skip this step if you wish).
Cream butter and sugars.
Add flours and then the other ingredients.
Drop onto parchment lined baking sheets.
Bake @ 300 degrees for 25-30 minutes or until golden on bottom edges.","url":"https://recipe.bluelayer.org/recipe/49679/triple-chocolate-shortbread-drops"},{"id":"49662","title":"Steel Cut Oat Bread","ingredients":"oats
molasses
butter, without salt
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"Measure oats, molasses, butter and salt into a mixing bowl.
Pour boiling water over these ingredients.
Stir in 2 cups flour.
Cool.
While this mixture is cooling mix dry yeast with 1/4 cup warm water.
After flour mixture is cool add yeast mixture and stir in 2 cups flour.
Add nuts if desired.
Knead mixture until smooth and let rise in a covered greased mixing bowl.
When mixture is doubled punch down and form into loaf.
Preheat oven to 375 Place dough in a 5\" x 9\" greased loaf pan.
Let rise until doubled.
Bake bread 40 - 50 minutes or until brown.","url":"https://recipe.bluelayer.org/recipe/49662/steel-cut-oat-bread"},{"id":"49650","title":"Homemade Wheat Bread Machine Mix","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table","directions":"Mix all ingredients in extra-large bowl until well blended.
Store tightly covered in bulk, or measure into quantities for 1 1/2-pound or 2-pound loaf recipes (below).
Package in fancy jars or bags along with the bread recipe for gift giving.
To Make 1 1/2-Pound Loaf, measure 1 cup plus 2 tablespoons water, 2 tablespoons margarine or butter, softened, 3 1/2 cups Homemade Bread Machine Mix and 1 1/2 teaspoons bread machine yeast into bread machine pan in the order recommended by the manufacturer.
Select Basic/White or Whole Wheat cycle and Medium or Light crust color.
Remove baked bread from pan; cool on wire rack.
To Make 2-Pound Loaf, measure 1 1/2 cups water, 3 tablespoons margarine or butter, softened, 4 1/2 cups Homemade Bread Machine Mix and 1 1/4 teaspoons bread machine yeast into bread machine pan in the order recommended by the manufacturer.
Select Basic/White or Whole Wheat cycle and Medium or Light crust color.
Remove baked bread from pan; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/49650/homemade-wheat-bread-machine-mix"},{"id":"49631","title":"Harry's Whole Grain No Knead Dutch Oven Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a large bowl, dissolve yeast in water.
Add the flours, and salt.
Stir until well blended.
The dough should be shaggy and sticky.
Let rise overnight, at least 12-18 hours, for best results.
Flour a work surface.
Fold dough over itself once or twice.
Place the dough, seam side down, on a floured kitchen towel.
Cover with another floured kitchen towel.Let the dough rise at room temperature for 1-2 hours.
Preheat the oven 20 minutes before the dough is ready to 475 degrees.
Put the dutch oven into the oven.
When dough is ready, take out the dutch oven, and then using the kitchen towels, flip the dough into the pot, seam side up.
Shake the pot if the dough loses it's shape.
Cover and bake for 30 minutes.
Uncover and bake for 15-20 minutes, or until the dough is turned golden brown.
Cool on a wire rack, and enjoy!","url":"https://recipe.bluelayer.org/recipe/49631/harrys-whole-grain-no-knead-dutch-oven-bread"},{"id":"49627","title":"Three Seed Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
spices, poppy seed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine and set on whole wheat cycle.","url":"https://recipe.bluelayer.org/recipe/49627/three-seed-bread"},{"id":"49624","title":"Chocolate Malt Shake","ingredients":"ice creams, chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, ovaltine, classic malt powder
spartan, real semi-sweet chocolate baking chips,","directions":"Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds.
Yield: 2 (10-ounce) servings
*For an extra-special treat, add 3/4 cup of crumbled cookies (such as chocolate sandwich cookies, chocolate chip cookies or shortbread) along to the blender with all other ingredients.","url":"https://recipe.bluelayer.org/recipe/49624/chocolate-malt-shake"},{"id":"49619","title":"Super Moist Vegan Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
bananas, raw
oil, olive, salad or cooking
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
beverages, almond milk, unsweetened, shelf stable
egg substitute, powder","directions":"Preheat oven to 325 degrees Fahrenheit.
In a large mixing bowl, mix flour, sugar, baking soda, and salt.
In medium bowl mash together the bananas, oil, apple sauce, and milk.
Add wet ingredients to the dry ingredients in the large bowl and mix until combined.
Mix Ener-G egg replacer in separate bowl (as per instructions on box) and combine with batter.
Grease a standard-sized loaf pan (about 9x5) and add batter.
Bake in the oven for 1 hour and 15 minutes or until a toothpick comes out mostly clean.
Let cool for about 30 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49619/super-moist-vegan-banana-bread"},{"id":"49615","title":"Baked Brussels Sprouts Recipe","ingredients":"bread crumbs, dry, grated, plain
butter, without salt
spices, pepper, black
salt, table
brussels sprouts, raw","directions":"Preheat oven to 350.
Drain Brussels sprouts.
Blend all ingredients except Brussels sprouts in 2 qt casserole.
Add in sprouts to casserole, toss to combine, and bake 45 min.
NOTES : This adds a little pizzazz to a frzn vegetable.","url":"https://recipe.bluelayer.org/recipe/49615/baked-brussels-sprouts-recipe"},{"id":"49607","title":"Irish Soda Bread III","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, caraway seed
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Add ingredients in order suggested by your manufacturer.
Select fruit bread or basic bread setting.
Add raisins when indicated by your manufacturer.","url":"https://recipe.bluelayer.org/recipe/49607/irish-soda-bread-iii"},{"id":"49582","title":"Cranberry, Apricot and Horseradish Dip","ingredients":"cheese, parmesan, hard
horseradish, prepared
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened","directions":"Combine everything in a small (2 qt) slow cooker.
Cook on high 1-2 hours or low 2-3 hours.
Serve with crackers or pita bread.
If you do not have a 2-qt slow cooker, you can place a small baking dish into your larger slow cooker; be sure to use oven mitts to remove the dish!","url":"https://recipe.bluelayer.org/recipe/49582/cranberry-apricot-and-horseradish-dip"},{"id":"49550","title":"Honey Gingerbread Cookies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
butter, without salt
honey","directions":"Sift the sugar, flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg together into a mixing bowl.
Work the dots of butter into the dry ingredients with your fingertips.When throughly worked in, add the honey and stir until blended.
Refrigerate for an hour, or longer if possible.
Roll the dough out about 1/8-inch thick on a floured board or between sheets of waxed paper.
Cut it into the shapes of Gingerbread Men or Houses or pooh shapes made from tracings of the Pooh drawings.
Bake for 12-15 minutes on a cookie sheet in the preheated oven.
Remove from oven and, after a minute, from cookie sheet with a spatula to cool on cake racks.","url":"https://recipe.bluelayer.org/recipe/49550/honey-gingerbread-cookies"},{"id":"49549","title":"Whole-Wheat Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In the work bowl of a stand mixer fitted with a dough hook, sprinkle yeast over water (at about 100F).
Let stand 5 minutes, until foamy.
(If it doesn't foam, get fresh yeast and start over.
).
In a bowl, mix the two flours and whisk until well combined.
Add the salt and half the flour mixture to mixer bowl.
Run machine at 3 or 4 until flour is incorporated.
Continue to add flour a little at a time until it forms a rough, shaggy dough.
Increase speed to 6 and knead 8 minutes, until smooth and elastic.
Check every few minutes; if it seems sticky, add a little more flour.
Turn out onto a floured surface and perform 3-5 hand-kneading turns, then divide into 8 balls (to make medium-sized pitas).
Roll each ball out into a 1/4\" thick disk.
They will puff up better if they are an even thickness from edge to edge.
Cover with a tea towel and allow to rise 30-45 minutes until slightly puffed.
Meanwhile, preheat oven to 425F.
Using a large spatula, flip dough rounds onto a baking sheet - the surface that was facing up in the air should be down on the metal.
Bake 10-15 minutes until light golden-brown.
(They should puff within the first 5 minutes, rising to about 4\" in thickness.
).","url":"https://recipe.bluelayer.org/recipe/49549/whole-wheat-pita-bread"},{"id":"49534","title":"Cheddar Ale Pub Spread","ingredients":"cheese, cheddar
cheese, parmesan, hard
alcoholic beverage, beer, regular, all
mustard, prepared, yellow
spices, pepper, red or cayenne
nuts, pecans
parsley, fresh","directions":"Place cheeses in food processor or blender, process until smooth.
Gradually add ale, mustard and cayenne pepper.
If mixture is soft, refrigerate until firm enough to hold shape.
Mould into a disc shape (a sphere or ball!!
).
Combine pecans and parsley.
Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.
Place on a serving plate or board and surround with crackers or flatbreads.
Slices of apple are nice with this too.","url":"https://recipe.bluelayer.org/recipe/49534/cheddar-ale-pub-spread"},{"id":"49532","title":"Country Bread (Pain De Campagne)","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Starter:.
Mix water and honey in medium bowl.
Add yeast; stir to dissolve.
Let stand until foamy, 10 minutes.
Add 1/2 cup rye flour and 1/2 cup bread flour; stir to combine.
Add remaining 1/2 cup rye flour.
Mix in enough bread flour to form shaggy mass that can be worked with hands.
Turn out starter onto floured surface; knead 3 minutes, adding more bread flour if too sticky to work.
(Starter will be doughlike in texture at this point.)
Sprinkle 1 tablespoon bread flour in medium bowl.
Add starter dough to bowl.
Cover with plastic; let stand at room temperature overnight (starter will lose its shape and spread to a thick batter).
Bread:.
Place 1/4 cup warm water in small bowl.
Sprinkle yeast over; stir to dissolve.
Mix 3 cups bread flour and rye flour in bowl of heavy-duty mixer fitted with dough hook.
Add yeast mixture and remaining 2 1/2 cups warm water; mix on low speed to blend.
Add 1 cup bread flour; beat 4 minutes.
Add enough bread flour to form shaggy mass; beat 4 minutes.
Add salt and starter; continue mixing until dough pulls away from sides of bowl, adding more bread flour if too sticky to form dough, about 5 minutes.
Turn out dough onto lightly floured surface; turn to coat.
Transfer dough to large bowl.
Cover with kitchen towel.
Let rise at room temperature 1 hour.
Generously flour 1 heavy large baking sheet and 1 heavy medium baking sheet.
Punch dough down.
Turn out onto floured surface.
Knead until smooth, 2 minutes.
Divide into 3 equal portions.
Shape each into ball.
place 2 balls on large sheet and 1 on medium sheet.
Cover with kitchen towels.
Let rise at room temperature until doubled (test by pressing 2 fingers gently into dough; if indentations remain, dough has risen completely), about 2 hours.
Preheat ove to 450F Place baking pan in bottom of oven; add water to create steam.
Using sharp knife, cut 3 diagonal slits across top of each loaf.
Place baking sheet with 2 loaves in oven.
Bake until breads are deep brown and sound hollow when tapped on bottom, about 35 minutes.
Transfer to rack and cool.","url":"https://recipe.bluelayer.org/recipe/49532/country-bread-pain-de-campagne"},{"id":"49516","title":"Bread-And-Butter Pickles (Cukes or Summer Squash)","ingredients":"squash, summer, zucchini, includes skin, raw
onions, raw
salt, table
vinegar, distilled
sugars, granulated
mustard, prepared, yellow
celery, raw
spices, turmeric, ground
lime juice, raw","directions":"Wash cucumbers or squash.
Cut 1/16-inch off blossom end and discard.
Cut into 3/16-inch slices.
Combine cucumbers and onions in a large bowl.
Add salt.
Cover with 2 inches crushed or cubed ice.
Refrigerate 3 to 4 hours, adding more ice as needed.
Combine remaining ingredients in a large pot.
Boil 10 minutes.
Drain and add cucumbers and onions and slowly reheat to boiling.
Fill pint jars with slices and cooking syrup, leaving 1/2-inch headspace.
Adjust lids and process 10 minutes for under 1000 foot elevation, 15 minutes for 1000 to 6000 foot elevation & 20 minutes for over 6000 foot elevation or use low-temperature pasteurization treatment referenced in recipe description.
Variation for firmer pickles:
Wash cucumbers.
Cut 1/1 6-inch off blossom end and discard.
Cut into 3/16-inch slices.
Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container.
Avoid inhaling lime dust while mixing the lime-water solution.
Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally.
Remove from lime solution, rinse, and resoak 1 hour in fresh cold water.
Repeat the rinsing and soaking steps two more times.
Handle carefully, as slices will be brittle.
Drain well.
Procede as with step #2 above.","url":"https://recipe.bluelayer.org/recipe/49516/bread-and-butter-pickles-cukes-or-summer-squash"},{"id":"49514","title":"Warm Pesto Goat Cheese Log","ingredients":"tomatoes, red, ripe, raw, year round average
cheese, goat, soft type
sauce, pesto, ready-to-serve, refrigerated","directions":"Preheat your oven to 400 degrees.
Pour the drained diced tomatoes onto the center of an oven-safe serving dish (I like to use a glass pie dish).
Place the goat cheese log on top of the tomatoes, then spread the pesto on top of the goat cheese.
Place in oven and cook until goat cheese is warmed through and soft to the touch (about 15-20 minutes).
Serve with crackers, Italian bread, pita chips, or whatever else you have available.","url":"https://recipe.bluelayer.org/recipe/49514/warm-pesto-goat-cheese-log"},{"id":"49500","title":"Sweet Fry Bread - Enough for an Army!","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix the sponge items in a large bowl; then let \"sponge\" for 15 minutes or so until foamy.
Mix remaining dry ingredients in another bowl, and alternate adding dry stuff and water to the first mixture, allowing mixer to work ingredients before adding more.
WARNING: You may need the extra cup of flour--the dough should NOT be sticky when finished.
Knead the dough, working in the remaining flour as you knead.
Grease a large glass or plastic bowl; shape dough into a large ball, place in bowl--turning to grease all sides; cover loosely with plastic and place in a warm place; let rise until doubled.
Heat about a half-inch of oil in a large frying pan (375 - 400 degrees).
While the oil heats, remove dough from bowl and divide into 4 balls.
Each ball will make one dozen (12) balls (so a total of 48 balls).
Flatten each small ball into a thin disk (about 4 inches), make a little hole in the center of each.
Keep a uniform shape, but these don't have to look \"perfect.
\".
Carefully drop into hot oil; fry until bottom is golden brown, flip with a spatula in one hand and a fork in the other to prevent oil from splashing out.
SERVING IDEA #1: Lay bread on plate, cover with my Recipe #219826, grated cheese, topped with sour cream, lettuce, and olives for an \"Indian Taco\" (this is straight from the school lunch menu on an Indian Reservation!
).
SERVING IDEA #2: Sprinkle with powdered sugar, slather on some jam or marmalade.
OAMC PLANNED OVERS: Use fresh for supper tonight, freeze ALL the leftovers in meal-size portions in plastic zipper bags.","url":"https://recipe.bluelayer.org/recipe/49500/sweet-fry-bread-enough-for-an-army"},{"id":"49463","title":"Quick Rise Whole Wheat Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
lemon juice, raw
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order listed to bread mixing bowl.
Using a dough hook, mix well and add more flour if needed so that the dough cleans the sides of the bowl (dough should be slightly tacky.
Knead for 10 minutes.
Shape into 2 to 3 loaves depending on the size of your pans.
Add dough to sprayed pans.
Cover with tented plastic or cloth and let rise for about 1 hour.
Preheat oven to 400 for the last half hour of rising.
It is ready to go in the oven when the dough is doubled in bulk.
Turn oven down to 350 and bake for 25 to 30 minutes.
Take out of pans and let cool on wire rack.
Brush tops with melted butter to keep crusts soft.
additional ingredients may be added:.
Eggs:.
decrease water by 1/4 cup and add two beaten eggs.
Eggs add flavor, liquid, color, structure, nutrients and tenderness to breads.
Cracked wheat:.
Add 1/2 cup uncooked cracked wheat for each 4 cups of flour.
If using uncooked cracked wheat the bread will be somewhat crunchy.
cooking the cracked wheat first will add a variety of texture without the crunch feel.
Many people like to put oatlems or other cooked cereals into their bread.
As a guidelin, use 1/2 cup or less per 4 cups of flour.
Potatoes:.
They add a sweet, rich flavor to breads.
Add 1/2 cup to 4 cups flour and reduce water by 1/4 cup.","url":"https://recipe.bluelayer.org/recipe/49463/quick-rise-whole-wheat-bread"},{"id":"49462","title":"Cherry Yogurt Bread (large loaf)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
salt, table
cherries, sweet, raw
yogurt, greek, plain, nonfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in the order given into your bread machine.
Set for regular or rapid bake cycle.","url":"https://recipe.bluelayer.org/recipe/49462/cherry-yogurt-bread-large-loaf"},{"id":"49458","title":"Potato Rosemary Buns","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
sugars, granulated
spices, rosemary, dried
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine the ingredients and add to bread machine, making sure that the liquid does not touch the yeast.
Process in dough cycle.
Remove dough from pan and punch down.
Spray baking pans with Pam.
Form into cloverleaf buns and let rise a second time.
Bake in 425 oven for 10 - 12 minutes or until golden brown.
Note:
-brush buns with 1 egg beaten for a nice glaze.
or.
- pour about 1 tsp melted butter over each bun for a nice butter flavour.","url":"https://recipe.bluelayer.org/recipe/49458/potato-rosemary-buns"},{"id":"49451","title":"Olive and Thyme Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, thyme, dried","directions":"ADDITIONAL INGREDIENT: 1 1/4 cups basic bread sponge (from my basic bread sponge recipe).
Can use any fleshy black olive in place of Kalamatas.
In a bowl, dissolve the yeast in the water.
Allow to proof for three minutes.
Stir the sponge into the water, breaking the sponge up using your hands or a spoon.
Add 3 1/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass.
Mix in the olives and thyme until distributed.
This dough will be wet and sticky.
Turn the dough out onto a lightly floured surface, and knead as much of the 1/3 cup of flour as is required to make a smooth and elastic dough.
Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.
Halve the dough and shape each piece into a ball and place in an oiled bowl and cover with plastic.
Allow to rise in a draft-free location for two hours.
Turn out each piece of the dough onto a lightly floured work surface and press out any large bubbles.
Shape each half into a loose oval.
Transfer each of the ovals into a 9x5 loaf pan, with the seam on the bottom.
Cover again with plastic and allow to double in bulk, which should take 2 to 2 1/2 hours.
Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425.
Place a baking pan with decent sides on the bottom shelf.
Boil two cups of water.
Place the loaf pans on the stones and then immediately pour the boiling water into the baking pan.
Bake for 35-40 minutes until the loaves are hollow sounding when removed from the pans and tapped on the bottom.
Take the loaves out of the pans and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/49451/olive-and-thyme-bread"},{"id":"49431","title":"Rye Bread for the Bread Machine","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
spices, caraway seed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched","directions":"Add ingredients to your bread machine according to manufacturer's directions.
Use whole wheat cycle for baking.
OR use the dough cycle, and bake it in the oven.
If doing this let bread rise again in greased bread pan in a warm place and cover with a damp cotten towel till the dough almost doubles.
Bake for 35 minutes at 350 till golden.
I usually remove it from the pan after 25 minutes and continue baking it on a baking stone for a crusty crust!
Rub cold butter on the warm loaf to make it extra yummy.","url":"https://recipe.bluelayer.org/recipe/49431/rye-bread-for-the-bread-machine"},{"id":"49429","title":"Ibby's Pumpkin Mushroom Stuffing","ingredients":"wheat flours, bread, unenriched
celery, raw
butter, without salt
fresh red onions,
mushrooms, white, raw
spices, rosemary, dried
spices, tarragon, dried
chives, raw
parsley, fresh
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Spread bread cubes on a baking sheet, and let dry overnight.
Alternatively, heat in oven until dry at 250 degrees F (120 degrees C).
Preheat oven to 375 degrees F (190 degrees C).
Butter a 2 quart baking dish.
Melt butter or margarine in a large pan over medium heat.
Add celery and onions; cook for about 10 minutes.
Add mushrooms; cook, stirring, for about 8 minutes.
Mix in herbs, salt, and pepper.
Fold in bread cubes.
Add enough broth to moisten.
Transfer to prepared dish.
Cover with foil, shiny side down.
Bake for 40 minutes.
Uncover, and bake for 10 minutes to crisp top.","url":"https://recipe.bluelayer.org/recipe/49429/ibbys-pumpkin-mushroom-stuffing"},{"id":"49428","title":"Classic Breadmaker Machine Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
wheat flours, bread, unenriched","directions":"Put milk in bread machine, followed by salt, sugar, butter, flour, yeast.
My preference is to process on the dough setting until dough is ready and take out and bake as a normal loaf.
If not follow the instructions on your bread machine for a 1 1/2 lb loaf.","url":"https://recipe.bluelayer.org/recipe/49428/classic-breadmaker-machine-bread"},{"id":"49426","title":"Broiled Flounder Fillets Recipe","ingredients":"oil, olive, salad or cooking
bread crumbs, dry, grated, plain
cheese, pasteurized process, american, without added vitamin d
spices, paprika
mustard, prepared, yellow
sauce, worcestershire
alcoholic beverage, beer, regular, all","directions":"Cut fish in serving pcs.
Brush on both sides with extra virgin olive oil.
Roll in bread crumbs.
Broil about 4 min on each side or possibly till fish flakes.
In meantime, combine cheese, paprika, mustard, Worcestershire sauce and beer.
Cook over low heat, stirring occasionally till cheese melts.
Whip smooth.
Arrange fillets on platter, garnish with lemon wedges, then pour sauce into serving dish.","url":"https://recipe.bluelayer.org/recipe/49426/broiled-flounder-fillets-recipe"},{"id":"49420","title":"Mini Iced Shortbread Cookies","ingredients":"butter, without salt
butter, without salt
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F (180C).
Whip butter and crisco until blended.
Add rest of ingredients and mix on medium speed for about 1 minute, increase speed to high for 4 to 5 minutes or until mixture becomes dough like.
Use a small cookie scoop and drop onto un-greased cookie sheet.
Bake 10 minutes or until edges are slightly browned.
Cool on wire racks completely before frosting with your favorite icing.
Add sprinkles for fun!","url":"https://recipe.bluelayer.org/recipe/49420/mini-iced-shortbread-cookies"},{"id":"49413","title":"Simple Seven Grain Bread for Abm","ingredients":"water, bottled, generic
sugars, brown
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to your bread machine in order shown (or order your bread machine requires).
Set to 1.5 lb loaf on regular bread (not 'whole wheat') setting.
Press start -- when done, ENJOY!","url":"https://recipe.bluelayer.org/recipe/49413/simple-seven-grain-bread-for-abm"},{"id":"49400","title":"Cranberry Walnut Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
cranberries, dried, sweetened
nuts, walnuts, english
spices, pepper, black
spices, garlic powder
spices, onion powder
salt, table
salad dressing, mayonnaise, regular
mustard, prepared, yellow","directions":"Stir together all ingredients.
Serve over bed of spinach or with whole grain bread for sandwiches.","url":"https://recipe.bluelayer.org/recipe/49400/cranberry-walnut-chicken-salad"},{"id":"49385","title":"Flatbread (Plain)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
yogurt, greek, plain, nonfat","directions":"Mix all of the ingredients together until you have a dough.
If the doughs a little wet still, you may need to add another sprinkling of flour (although the dough will need to be a quite sticky before you knead it - to get around it sticking to your hands either keep your hands wet or rub small amounts of oil onto your hands before handling the mixture).
Dust work surface with flour and knead the dough for a minute or so to bring it together.
Roll out into a small baguette shape then cut into about 12 equal-sized pieces.
Dust a rolling pin with flour then roll the pieces of dough out into side-plate-sized rounds (making sure you still keep your work surface floured).
You can stack them between small sheets of greaseproof paper ready to cook or thrown them straight onto the hot griddle once rolled out.
Put a griddle pan on a high heat to get nice and hot.
Once its really hot, cook each flatbread for a couple of minutes each side, until slightly puffy and lightly charred youll need to do this in batches.","url":"https://recipe.bluelayer.org/recipe/49385/flatbread-plain"},{"id":"49370","title":"Chestnut Stuffing (for Turkey)","ingredients":"nuts, chestnuts, european, dried, peeled
oil, olive, salad or cooking
bread crumbs, dry, grated, plain
butter, without salt
onions, raw
salt, table
parsley, fresh
spices, pepper, black","directions":"Preheat oven to 400F.
Make two 1/2-inch slits with a sharp knife in the shell of each chestnut.
Place chestnuts and oil in a deep saucepan; cook slowly for 5 minutes, shaking the pan frequently.
Transfer chestnuts to a baking sheet; bake for 5 minutes.
Remove; let cool.
In a large bowl, combine bread crumbs, melted butter, onion, salt, parsley and pepper.
Remove chestnut shells and skins with the aid of a sharp knife.
Mash the nuts; add to other ingredients.","url":"https://recipe.bluelayer.org/recipe/49370/chestnut-stuffing-for-turkey"},{"id":"49362","title":"Herb Mustard Vinaigrette","ingredients":"oil, olive, salad or cooking
vinegar, red wine
mustard, prepared, yellow
spices, basil, dried
chives, raw
spices, oregano, dried
salt, table
spices, pepper, black","directions":"Combine all ingredients.
Mix together.
Serve with bread as a dip or spread or even as a salad dressing.","url":"https://recipe.bluelayer.org/recipe/49362/herb-mustard-vinaigrette"},{"id":"49356","title":"Vegan Pumpkin Spice Bread","ingredients":"sugars, granulated
sugars, brown
pumpkin, raw
oil, canola
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
water, bottled, generic
egg substitute, powder
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, nutmeg, ground
spices, cloves, ground
nuts, pecans","directions":"Preheat oven to 350F Oil 1 regular sized loaf pan or 4 small (approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.
Combine the wet ingredients in a medium-sized mixing bowl and blend well.
In a large bowl, combine the dry ingredients.
Add the liquid mixture to the dry, and stir well.
Stir in the nuts, if desired.
Pour the batter into the pan(s) and place on the center rack of oven.
Bake until a toothpick inserted in the middle comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf.
Allow to cool before removing from pan.","url":"https://recipe.bluelayer.org/recipe/49356/vegan-pumpkin-spice-bread"},{"id":"49354","title":"Light and Healthy 100% Whole Wheat Bread","ingredients":"water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
salt, table
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"combine all ingredients and mix.
knead for about 15 minutes.
place in bowl sprayed lightly with cooking spray.
cover with plastic wrap sprayed with cooking spray.
cover with hot damp kitchen towel and let rise for about 2 hours.
shape in loaf pan sprayed with cooking spray and cover as above.
let rise for 1-2 hours.
bake 350 for 30-40 minute until top is nicely browned.
yum!","url":"https://recipe.bluelayer.org/recipe/49354/light-and-healthy-100-whole-wheat-bread"},{"id":"49344","title":"Quick Tangy Lemon Icing for Gingerbread Cookies","ingredients":"sugars, powdered
lemon juice, raw
syrups, corn, light
vanilla extract","directions":"place all ingredients in a bowl and mix until smooth.
if the icing is too thick/dry, add more corn syrup until the consistency is to your liking.","url":"https://recipe.bluelayer.org/recipe/49344/quick-tangy-lemon-icing-for-gingerbread-cookies"},{"id":"49334","title":"Semi Whole Wheat Baguette","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Sprinkle yeast and sugar over the warm water in a large bowl.
Let this sit until frothy, approximately 5 minutes.
Add in the white flour and mix until combined.
Add the whole wheat flour and salt and mix until it forms a heavy dough.
Pour out on a floured surface and knead for 7-8 minutes until soft and elastic.
Lightly oil a large bowl and add the dough ball, turn to coat the ball and then cover with plastic wrap and set aside in a warm place for an hour and a half.
It should double in size.
After the dough has rested, punch it down and then roll into a long roll (approximately 20 inches) and either leave like this or you can do what I did and cut it in half so you have two half-size baguettes.
Set on a lightly oiled baking sheet and let it rest for another 30 minutes.
Once rested for the second time (you are starting to see why I dont like this), make diagonal slices across the loaves.
Bake in a 400 degrees F oven for 30 minutes.
Once done, remove to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/49334/semi-whole-wheat-baguette"},{"id":"49333","title":"Make Ahead Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Sprinkle the yeast over the warm water in a large bread bowl.
Stir to dissolve.
Add whole wheat flour, then 1 cup white flour.
Stir 100 times (one minute) in the same direction to activate the gluten in the flour.
Let this sponge rest for at least 30 minutes or as long as 2 hours.
Sprinkle salt over the sponge and stir in the olive oil.
Mix well.
Add remaining white flour, one cup at a time (more if needed).
When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic.
Return the dough to a lightly oiled bread bowl and cover with plastic wrap.
Let rise until at least double in size, approximately 1 1/2 hours.
Gently punch down.
NOTE: If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag.
This will give the dough a chance to expand when it is in the refrigerator (which it will do).
From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up 5 days.
The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread.
Dough should be brought to room temperature before baking.
Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate.
Preheat oven to 450 degrees.
Divide dough in half, then set half aside, covered, while you work with the rest.
Divide dough into eight equal pieces and flatten each piece with lightly floured hands.
Roll out each piece to a circle 8\" in diameter and about 1/4\" thick.
NOTE: You may wish to roll out all eight before starting to bake.
Cover rolled out breads, but do not stack.
Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets.
Bake each bread for 3-4 minutes, until the bread has gone into a full \"balloon\" or until it is starts to turn lightly golden, whichever happens first.
NOTE: Your bread may not go into a full \"balloon\" but don't worry, it will still taste great.
The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently balloon.
Remove pitas from the oven and place on a rack for for a few minutes to let cool slightly (I leave them on the rack until the next two are ready to come out of the oven), then wrap breads in a large kitchen towel (this will keep the breads soft).","url":"https://recipe.bluelayer.org/recipe/49333/make-ahead-pita-bread"},{"id":"49322","title":"Whole Wheat Bread (Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to your machine in the order the manufacturer suggests ~ with mine I start with liquids and end with yeast.
Select whole grain cycle if you have one or the basic white bread cycle.
I usually just make the dough in the machine (on the dough cycle), put it in a greased 9x5 bread pan, and bake at 350 degrees until the loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/49322/whole-wheat-bread-bread-machine"},{"id":"49317","title":"Mary's Zucchini Bread (There's Non Better)","ingredients":"squash, summer, zucchini, includes skin, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
oil, canola
vanilla extract
spices, cinnamon, ground
salt, table
leavening agents, baking soda
spices, cloves, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, pecans","directions":"Add without beating between additions --.
the zucchini, course grated not fine.
flour, sugar, canola oil, vanilla, ground cinnamon, salt, baking soda, cloves, baking powder and the nuts.
Grease bottoms only of two 9 x 5-inch loaf pans VERY well.
Beat all ingredients on low speed of electric mixer, scrapeing sides of bowl for 1 minute -- beat on medium speed 1 minute.
For even loaves, use a 1 cup measuring cup to scoop batter and pour into each pan at a time.
Bake 325 for 1hour 15 minutes.
remove from oven.
Place pans on a wire cake rack for 10 minutes, then remove from pans and let cool c o m p l e t e l y .
yes completely -- before slicing or bread will not be moist.
i sliced it while warm and as my friend said it was not moist.
a completely different bread when totally cooled.","url":"https://recipe.bluelayer.org/recipe/49317/marys-zucchini-bread-theres-non-better"},{"id":"49314","title":"Amish Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Dissolve sugar in warm water in a bowl.
Add yeast and allow to sit 10 minutes.
Add oil, salt and flour.
Mix well.
Knead well.
Place in a well oiled bowl, and cover for one hour to one and one half hours.
Knead down.
Let rest 10 minutes.
Form into 2 loaves
Place in greased loaf pans.
Allow to rise, covered, for one hour.
Bake 350F 30 minutes til golden.","url":"https://recipe.bluelayer.org/recipe/49314/amish-bread"},{"id":"49305","title":"Auntie Anne's Copycat Pretzels","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda
butter, without salt
honey","directions":"Grease a baking sheet.
Sprinkle yeast onto lukewarm (about 115 degrees) water in a mixing bowl and stir to dissolve.
Add sugar and salt and stir to dissolve.
Add flour and knead dough (in bowl) until smooth and elastic.
Cover and let rise at least 1/2 hour.
Mix the bath of warm water and baking soda in a shallow bowl and stir often.
Divide dough and roll into a long, thin rope, the thinner the better.
1/2\" thick is great if you have the skill and patience.
This gets easier with practice.
Shape into a pretzel (make a u-shape, twist, then bring ends down to form shape), dip into water bath and place on greased baking sheet.
Allow pretzels to rise again (I prefer to keep them covered during the rise).
Bake in a preheated, 450 degree oven for about 8 minutes.
Bake ONLY until JUST golden.
If they are overcooked, they are tough.
While they are baking, melt butter and whisk a little bit of honey into the butter (I use about a tablespoon for 4 pretzels but you can use whatever you prefer).
When pretzels are almost done, brush each one with the butter/honey mixture and return to the oven for about a minute.
You can sprinkle on cinnamon sugar just after brushing on the butter, or skip the honey and sprinkle with parmesan cheese, garlic salt, coarse salt, or whatever topping you like.
These can also be made into tasty pretzel sticks.","url":"https://recipe.bluelayer.org/recipe/49305/auntie-annes-copycat-pretzels"},{"id":"49297","title":"Irish Potato Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Combine dry ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/49297/irish-potato-bread"},{"id":"49283","title":"Red Sockeye Salmon Special","ingredients":"fish, salmon, atlantic, wild, raw
onions, raw
dill weed, fresh
salad dressing, mayonnaise, regular
cream, whipped, cream topping, pressurized
lemon juice, raw","directions":"Remove any remaining skin and bones from the salmon (even the canned salmon may have some).
Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill.
Blend in the mayonnaise and whipping cream.
Cover and chill.
SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.","url":"https://recipe.bluelayer.org/recipe/49283/red-sockeye-salmon-special"},{"id":"49275","title":"Irish Brown Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees F. Combine dry ingredients in a large bowl.
Form a well in the middle of the dry ingredients and add buttermilk (or substitute).
Stir mixture, slowly incorporating more flour mixture until a dough is formed.
Knead in the bowl briefly until a ball is formed (15 seconds should do it).
Divide dough in half and roll into 2 round balls.
Place balls on a lightly greased baking sheet.
Using a sharp knife, scour an X into the top of each loaf.
Bake for about 2025 minutes, until loaves are golden brown.
Slice into slices or quarters prior to serving.
Nutrition info per one quarter of a loaf: 153 calories, 0.8 g fat, 6.5 g protein, 27 g carbohydrates, 4 g fiber","url":"https://recipe.bluelayer.org/recipe/49275/irish-brown-soda-bread"},{"id":"49267","title":"Honey Wheat Bread for Zojirushi Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Start by:.
1,Gathering and measure out all ingredients.
2, Warm the Water to 105 degrees Fahrenheit.
3, Warm the Honey to 80 to 90 degrees Fahrenheit.
4, Warm the Butter to room temperature.
5, Mix the Bread Flour and the Wheat flour together (DRY) in a bowl before you add it to the bread pan.
6, Put the water and honey in the bread pan and add the flour making sure to cover all liquids by leveling off the flour with a rubber spatula.
7, Make a small well in the middle for the yeast making sure not to go to deep.
(Reminder: The yeast can not touch any wet ingredients until the mixing starts.
).
8, Add salt and 1/2 of the butter to one side of the bread pan on top of the flour.
9, Add dry milk and 1/2 of the butter to the other side of the bread pan on top of the flour.
10, Place the yeast into the well you made in the flour.
11, Now place the bread pan inside the bread machine and select the cooking cycle.
12, You can use the quick bread cycle on your Zojirushi Bread Machine, however I have found that the Home Made Cycle below works better.
Bread Machine Home Made Cycle Setting:.
5min Pre Heat, 28 Min Kneading, 20min First Rise, 40min Second Rise and 60min Bake time.
Bake on the light setting.
(you can change the bake time depending on how you like your bread).
Softer Crust:.
If you like a softer crust, once the bread is done, remove the bread pan from the bread machine and leave the bread in the bread pan cooling for 10 to 15 min depending on how soft you like your crust.
The longer you leave it the softer it will be.
(be careful to long and it will get soggy).
Then remove the bread from the pan, place it on a cooling rack and continue to cool for another 15 to 20 min for a total of 30min of cooling, then slice and eat.
For slicing I recommend using an electric knife.
Note:.
Even though the Zojirushi bread machine will preheat the ingredients I have found it works best to warm some of the ingredients before you put them in the bread pan.
Reminder:.
You may need to adjust water or flour for your climate, i.e., Temperature, Humidity and Altitude!","url":"https://recipe.bluelayer.org/recipe/49267/honey-wheat-bread-for-zojirushi-bread-machine"},{"id":"49247","title":"Milky Loaf Bread Baked in a Pound Cake Mold","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Combine the milk and the butter in a heat-resistant cup and microwave at 500 W for 30 seconds or until warm to the touch.
Place the flour in a heat-resistant bowl.
Put the yeast on top of the flour.
Add the sugar and salt away from the yeast.
Pour in Step 1, aiming for the yeast.
Leave it just like that for 1 minute.
Knead it and bring it all together for 3 minutes while occasionally knocking the bowl against the counter.
Cover the surfaces of the dough with plastic wrap and then cover the bowl with plastic wrap.
Microwave for 2 minutes at 150 W.
Remove from the microwave and let it rise.
(About 30 minutes.)
To check the rising, see the bubbles on the bottom of the bowl.
Another way to check the rising is if you poke the dough with a floured finger and the hole doesn't fill in.
That means it's ready!
Grease the pan with shortening.
Divide the dough into 4 portions, round them, and place into the pan.
You don't need to let the dough rest here.
Let the dough rise a second time until doubled in size.
I usually use the bread rising function of my oven, 20 minutes at 40C.
Bake it without preheating the oven!
As the oven is heating to 190C, when it reaches 100C, place the dough inside.
Leave in the oven until it has reached 190C.
Once the oven has reached 190C, bake the bread for 15 minutes.
(The amount of time it takes to bake will depend on your oven, so keep an eye on it until the very end.)","url":"https://recipe.bluelayer.org/recipe/49247/milky-loaf-bread-baked-in-a-pound-cake-mold"},{"id":"49244","title":"Buttermilk Honey Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
honey
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.
If baking in bread machine use medium temperature setting.
If baking in an oven, use manual or dough cycle to knead dough.
Remove from bread maker, and place in a greased loaf pan.
Let rise until doubled in size.
Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/49244/buttermilk-honey-wheat-bread"},{"id":"49238","title":"Old-Fashioned Shortbread (4 Ingredients)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
vanilla extract","directions":"Preheat oven to 360F.
In medium size bowl mix all ingredients until the dough is smooth and holds together.
Divide dough in half.
Press each half into an ungreased 8-inch round pan.
Cut shortbread into eight slices.
Bake for 15-20 minutes or until the edges are lightly brown.
Remove shortbread from oven and immediately recut with a sharp knife.
Cool in pan for 30 minutes then transfer to a wire rack to cool thoroughly.
Makes 16 pieces.","url":"https://recipe.bluelayer.org/recipe/49238/old-fashioned-shortbread-4-ingredients"},{"id":"49237","title":"Broccoli Rice Casserole Recipe","ingredients":"broccoli, raw
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
soup, cream of chicken, canned, condensed
butter, without salt
onions, raw
butter, without salt
bread crumbs, dry, grated, plain","directions":"Combine broccoli and rice in large container.
Mix cheese spread, mushroom soup and chicken soup together.
Add in to broccoli.
Put butter and onion into frying pan.
Saute/fry till onion is soft and clear.
Mix with broccoli and rice.
Put into 3 qt casserole.
Heat butter in small saucepan.
Stir in crumbs.
Sprinkle over top.
Bake, uncovered in 350 degree oven for about 30 min.
Serves 8.","url":"https://recipe.bluelayer.org/recipe/49237/broccoli-rice-casserole-recipe"},{"id":"49234","title":"Great Honey Wheat or White Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Mix water, yeast and salt until yeast and salt are dissolved.
Add oil and honey and mix well.
Mix in white flour and blend well.
Add wheat flour by the cup full until dough clears side of bowl.
Knead until dough is elastic and smooth.
Let rise until double.
(I put mine in a separate bowl that was oiled.
Just roll the dough in the bowl so it doesn't dry out on top while rising).
Punch down and divide into four loaves.
Place into well greased bread pans.
Place in a 200F oven for 20 minutes.
Increase heat to 350F and bake for an additional 25-30 minutes.","url":"https://recipe.bluelayer.org/recipe/49234/great-honey-wheat-or-white-bread"},{"id":"49228","title":"Whole Wheat Buttermilk Bread in the Bread Machine","ingredients":"milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients in order specified in machine user manual; use whole wheat cycle.","url":"https://recipe.bluelayer.org/recipe/49228/whole-wheat-buttermilk-bread-in-the-bread-machine"},{"id":"49207","title":"Brown Sugar Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
salt, table
butter, without salt
sugars, brown","directions":"Process flour, pecans, and salt in food processor fitted with steel blade until mixture is a fine powder.
In large bowl, cream butter and sugar until fluffy.
Mix dry ingredients into creamed mixture; knead until soft dough forms.
Cover and chill 8 hours.
Preheat oven to 300F.
For cookie pattern, place desired gift box on tracing paper.
Use pencil to draw around box.
Cut out pattern 3/8-inch inside drawn line.
On lightly floured surface, usedd floured rolling pin to roll out dough to 1/4-inch thickness.
Place pattern on dough and use sharp knife to cut around pattern.
Transfer cookies to greased baking sheet.
Bake 20-25 minutes, until light brown.
Cool completely on wire rack.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/49207/brown-sugar-shortbread"},{"id":"49198","title":"Apple Cheddar Loaf (Bread Machine)","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
apples, raw, with skin
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cheese, cheddar
wheat flours, bread, unenriched","directions":"Add ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/49198/apple-cheddar-loaf-bread-machine"},{"id":"49192","title":"Smoked Pork BBQ- Sandwich, Nachos, Etc","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, cumin seed
spices, fennel seed
spices, chili powder
spices, onion powder
spices, paprika
sugars, brown","directions":"Combine all ingredients for the rub and work onto meat 1-2 hours prior to cooking.
Heat grill or smoker to 275, I use regular charcoal \"do not use self starting\" and hickory wood chips that have been soaked in water for the smoke.
If using a grill spread charcoal to the edges for a indirect heat on the meat.
Turn frequently so meat cooks evenly.
After 4-6 hours I wrap the meat in foil so it does not dry out.
You need to leave the meat in the smoke for at least 4-6 hours, but after that for convenience you could bring in and cook the reminder in the oven at 275 or a slow cooker.
The meat could be cut up if it will not fit in slow cooker.
Take the meat off of heat when internal temp reaches 165.
Let set at room temperature for 1-2 hours until you can safely handle without burning yourself.
Do not try to cool the meat off to quick or it will not pull as easily.
After cooling pull apart with forks until desired texture is reached.
Serve with your favorite sauce with bread, nachos, alone, or however you like.","url":"https://recipe.bluelayer.org/recipe/49192/smoked-pork-bbq-sandwich-nachos-etc"},{"id":"49168","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Mix dry ingredients.
Rub in butter with your fingers or a pastry blender.
Stir in buttermilk and add raisins.
Knead about 10 turns.
Place on a greased baking sheet.
Form into a flat, round cake.
Cut a cross on top.
Bake at 375 degrees F for 5060 minutes.","url":"https://recipe.bluelayer.org/recipe/49168/irish-soda-bread"},{"id":"49148","title":"Dairy Free Chicken Casserole","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, thyme, dried
spices, garlic powder
spices, onion powder
salt, table
soup, chicken broth or bouillon, dry
water, bottled, generic
peas, green, frozen, unprepared
carrots, raw
bread crumbs, dry, grated, plain","directions":"In large skillet bring 2 tbsp oil and 2 tbsp water to a light simmer.
Add flour slowly and blend until smooth.
Add thyme, onion powder, garlic powder.
Slowly add 2 cups of water and bouillon then continue blend until its a smooth consistency.
Add cooked chicken and stir.
Lightly grease a casserole dish and layer rice in bottom.
Layer peas and carrots onto rice.
Carefully pour chicken mixture over vegetables.
Dust bread crumbs over the casserole.
Bake in a 400F oven for 25 to 35 minutes.
Enjoy with a fresh salad.","url":"https://recipe.bluelayer.org/recipe/49148/dairy-free-chicken-casserole"},{"id":"49141","title":"Panera Kalamata Olive Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
shortening, vegetable, household, composite
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
olives, ripe, canned (small-extra large)","directions":"To create the starter, combine the water and yeast in a medium mixing bowl.
Stir to dissolve the yeast fully.
Add the flour to the bowl and stir until the ingredients are fully incorporated.
Cover with a cloth and ferment the starter at room temperature for 30 minutes.
For the dough, combine the water, honey and yeast in the bowl of a stand mixer.
Stir to dissolve the yeast fully.
Add the shortening, flour, salt, starter and olives.
Mix on low speed until the dough is fully developed.
Remove the dough from the mixing bowl.
Divide the dough into 2 pieces weighing about 22 ounces each.
Set aside any remaining dough and freeze for future use.
Roll each piece of dough into a smooth ball.
Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes.
Preheat the oven to 400F.
Form the dough into loaves and place them on the counter or in a proofing basket.
Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.
Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.
Remove the bread from the oven and place it on the cooling rack for 30 minutes.
If the bread was baked in loaf pans, remove the bread from the pans before cooling.","url":"https://recipe.bluelayer.org/recipe/49141/panera-kalamata-olive-bread"},{"id":"20596","title":"Bread Machine Focaccia","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder
spices, rosemary, dried
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
spices, rosemary, dried","directions":"Place water, 2 tablespoons olive oil, salt, garlic, 1 tablespoon rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer.
Select Dough cycle; press Start.
Remove dough from bread machine when cycle is complete.
Pat dough into either a 9x13 inch baking pan or 12 inch pizza pan.
Use your fingers to dimple the dough every inch or so.
Brush with remaining olive oil and sprinkle with remaining rosemary.
Preheat oven to 400 degrees F (200 degrees C).
Cover foccacia with plastic wrap while oven preheats.
Bake in preheated oven for 20 to 25 minutes, or until golden brown.
let cool for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/20596/bread-machine-focaccia"},{"id":"18819","title":"Chef Rick's Classic French Bread","ingredients":"wheat flours, bread, unenriched
salt, table
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Add the flour, salt and honey to the bowl of a stand mixer fitted with a dough hook.
Mix until combined.
Add the water and yeast to a small bowl and allow it to sit for 15 minutes.
Add the yeast water to the flour mixture and beat until well mixed.
Put the mixing bowl in a warm place, cover and let rise until the dough is doubled in size.
Punch the dough down and divide it into 6 equal parts.
Form into six 6-inch loaves, cover and allow them to double in size.
Preheat the oven to 375 degrees F. Arrange the loaves on a baking sheet and bake until light brown.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/18819/chef-ricks-classic-french-bread"},{"id":"49113","title":"Simple Rosemary Shortbread","ingredients":"butter, salted
sugars, granulated
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Cream butter & 2/3 c sugar until light & fluffy.
Blend in flour and rosemary.
Form into 3-4 dough cylinders and refrigerate.
When you're ready to bake a cylinder, remove from refrigerator and slice into1/4\" or so slices.
Bake at 375 degrees for 9 minutes.
Immediately sprinkle with white sugar.","url":"https://recipe.bluelayer.org/recipe/49113/simple-rosemary-shortbread"},{"id":"49104","title":"Irish Soda Bread in a Skillet","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda","directions":"Preheat the oven to 400 degrees F (200 degrees C).
In a cup or small bowl, stir together the milk and vinegar.
Let stand 10 minutes, or until curdled.
In a medium bowl, stir together the flour, salt and baking soda.
Stir in the curdled milk mixture until smooth.
Scrape the dough out of the bowl onto a floured surface, and shape into a disc.
Place the disc into a cast iron skillet.
Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.","url":"https://recipe.bluelayer.org/recipe/49104/irish-soda-bread-in-a-skillet"},{"id":"49102","title":"Beer Pizza Crust","ingredients":"alcoholic beverage, beer, regular, all
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, basil, dried
wheat flours, bread, unenriched","directions":"If using a bread machine, simply add all the ingredients in the order given.
Make sure that the salt and yeast do not touch, and that the yeast does not touch the liquid, especially if you have a bread machine that preheats the ingredients.
If making by hand:.
Pour beer into a cup and sprinkle the yeast on top.
Let sit for about 5 minutes or until yeast starts bubbling and foaming.
Mix all dry ingredients.
Slowly add in beer and yeast mixture.
Combine all ingredients.
Kneed dough on a cutting board or countertop for approximatley 8-10 minutes.
Use flour on the counter top and your hands to ensure it doesn't stick.
The dough is ready when it's elastic and you can see little bubbles in it.
Place dough in a bowl (spray first with non-stick spray) and cover with a dish towel.
Place somewhere warm (I use the oven preheated to about 200F and then cooled off).
Let rise for about 30-40 minutes, or until doubled in size.
Roll out dough using a rolling pin.
Top with whatever you like!
Bake in 475F preheated oven for 8-10 minutes.
If using a pizza stone, make sure you preheat the stone in the oven.
When the crust is brown and the cheese is browning, remove from the oven and let pizza stand for a few minutes.
This will allow the cheese to solidify and make it easier to cut.","url":"https://recipe.bluelayer.org/recipe/49102/beer-pizza-crust"},{"id":"49066","title":"Beef Crust Country Pie Recipe","ingredients":"tomato sauce, canned, no salt added
beef, grass-fed, ground, raw
peppers, sweet, green, raw
spices, oregano, dried
bread crumbs, dry, grated, plain
onions, raw
salt, table
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt
tomato sauce, canned, no salt added
salt, table
water, bottled, generic
cheese, cheddar","directions":"for crust: Combine these ingredients.
Mix well.
Pat meat mix into bottom and healthy pinch 1-inch flutings around the edges of greased 9-inch pie plate.
Set aside.
for filling: Combine minute rice, tomato sauce, salt, water and half of cheese.
Spoon rice mix into meat shell.
Cover with aluminum foil.
Bake at 350 degrees for 25 min.
Uncover and sprinkle top with remaining cheese.
Return to oven and bake uncovered 10 to 15 min longer.","url":"https://recipe.bluelayer.org/recipe/49066/beef-crust-country-pie-recipe"},{"id":"49060","title":"Crumb Topped Green Beans","ingredients":"beans, snap, green, raw
butter, without salt
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
nuts, almonds","directions":"Melt butter in frying pan.
Add breadcrumbs and lightly brown.
When these ingredients cool sprinkle in Parmesan cheese.
Cook green beans until tender, drain.
Sprinkle on crumb mixture, top with almonds.","url":"https://recipe.bluelayer.org/recipe/49060/crumb-topped-green-beans"},{"id":"49052","title":"NANKHATAI COOKIES WITH ROSE & CHAI SPICES","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Place milk and honey in a small saucepan.
Bring to a simmer over medium heat, reduce heat and add RawSpiceBar's Chai & Rose Spices.
Simmer on very low heat for 5 minutes, stirring frequently.
Remove from heat and let cool.
Preheat oven to 350 degrees Fahrenheit.
Sift together flours, baking powder and salt in a small bowl.
Rub together butter and flour mixture, until resembling small breadcrumbs.
Add sugar and combine ingredients.
Create a well in dough and add milk & spices from saucepan.
Combine all ingredients and roll dough into a ball.
Add additional milk if dough is too dry.
Chill dough in the refrigerator for about 20 minutes, until dough is cold and firm.
Flour a clean surface and roll out the pastry until about 1/2 cm thick.
Cut into shapes of choice- either with a cookie cutter or, if you don't have one, a circular glass rim.
Line a baking tray with parchment paper and place the cut cookies about 1/2 inch apart.
Bake the cookies for 15 minutes, or until golden brown.
Remove from oven.
Serve warm and, if preferred, dunk in a cup of your favorite hot milky tea.","url":"https://recipe.bluelayer.org/recipe/49052/nankhatai-cookies-with-rose-chai-spices"},{"id":"49022","title":"Easy Sourdough Starter","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"To start your culture, mix 1/2 cup of all-purpose flour, 1/2 cup of warm water, a half teaspoon of rapid-rise yeast, and an opened pro-biotic capsule until smooth.
(You can get pro-biotics capsules at any health food store near the vitamin section.
Alternatively, you could add some active culture yogurt.)
Loosely cover the jar with the lid... (this keeps the bugs out and allows the wild yeast to enter).
(It is VERY important to not put the lid on tightly since great pressure would build and cause the jar to explode.
).
Stir regularly.
When the mixture has sponged up, stir down.
Starter can be used after the sponge has risen and fallen three times (one or two days).
Best taste is after the Hooch has formed and this will be in 3 to 5 days.
Additional Starter.
If you need more starter, then after a day or so... add flour/water in the ratio of 1/2 cup of flour to 1/3 cup of water.
Take some, leave some.
When you are ready to bake, pour out what you need and replace it in the ratio of 1/2 cup of flour to 1/3 cup of water.
When you dont need it for a few days, store in the fridge.
Feed it once a week.
(At some point, you may need to throw some away if you are not making a lot of bread.)
If you are going to be on vacation, freeze it.
When you need starter again... take it out a day or so early, feed it... and it will be ready to use on your baking day.","url":"https://recipe.bluelayer.org/recipe/49022/easy-sourdough-starter"},{"id":"49008","title":"Express Bagel Recipe","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"Put flour, sugar, and salt into large bowl and mix lightly.
Add yeast and water, then knead together ingredients with hands.
The dough will be sticky at first.
Once you have combined the ingredients into a manageable dough, take out the dough onto a flat kneading surface.
Knead dough firmly with your hands until the dough is no longer lumpy and powdery, approximately 15min.
Add sprinkles of water or flour as necessary to keep the dough manageable -- it will get elastic but pretty stiff.
Cut dough into 6 pieces.
Shape each piece into a ball.
Cover with plastic wrap or a damp paper towel to prevent drying.
Shape the dough.
You can either poke a hole in the middle with your finger and stretch out into a bagel shape or roll out the dough into a rope and tie the ends together.
The dough will expand, so leave a nice big hole in the middle.
Cover the bagels with plastic wrap and let rest for about 15 minutes (30-40 min during winter time).
In the meantime, fill a large pot with water and a teaspoon of sugar or honey and bring to a simmer.
Preheat oven to 375 degrees.
When the dough is ready, carefully drop them into the water and let them simmer for about 15 seconds on each side, flipping them only once.
The bagels should float.
Keeping the water boiling too hard or flipping too much will cause the surface of the bagels to crinkle later.
I usually boil two at a time.
Take the bagels out with a slotted spoon and blot excess water.
If you would like to add toppings, do so now.
For small or crumbly toppings such as sesame and poppyseed, dump out the toppings on a small plate and gently press the top of the bagel into the topping.
Put the bagels onto a baking sheet and let bake until brown, approximately 15 minute.
Note: You can use whole wheat flour and even ingredients such as cocoa, pureed spinach, pureed pumpkin/cinnamon/nutmeg to make different kinds (and different colors!)
of bagel dough.
Be sure to decrease the amount of added water accordingly -- I would try making the plain first to get an idea of what the dough should feel like.","url":"https://recipe.bluelayer.org/recipe/49008/express-bagel-recipe"},{"id":"49004","title":"Mammys Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
spices, ginger, ground
leavening agents, baking soda
sugars, brown
molasses
vinegar, distilled
water, bottled, generic","directions":"Preheat oven to 375 degrees.
Grease a 9 x 13 cake pan.
Mix together dry ingredients in one bowl and wet ingredients in another bowl.
Stir the wet ingredients into the dry ingredients until just combined.
Pour mixture into prepared cake pan and bake for 35-40 minutes or until a toothpick comes out clean.
Let cool slightly before serving; top with applesauce or ice cream if desired.","url":"https://recipe.bluelayer.org/recipe/49004/mammys-gingerbread"},{"id":"48966","title":"Rum Sauce for Bread Pudding","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
alcoholic beverage, distilled, rum, 80 proof","directions":"In a heavy sauce pan combine flour and sugar.
Stir in milk.
Cook over medium heat to bubbly boil stage, stirring constantly for about 2-3 minuutes.
Remove from heat, add butter and rum extract.
Pour over warm bread pudding, or add to servings separately.","url":"https://recipe.bluelayer.org/recipe/48966/rum-sauce-for-bread-pudding"},{"id":"48953","title":"Misty Fjord Smoked Salmon Spread","ingredients":"fish, salmon, atlantic, wild, raw
cheese, parmesan, hard
cream, sour, cultured
onions, raw
horseradish, prepared
lemon juice, raw
sauce, worcestershire
spices, tarragon, dried","directions":"Blend together all ingredients with a food processor or electric mixer.
Spoon mixture into a bowl, cover and refrigerate.
Bring to room temperature 30 minutes before serving with crackers or bread.","url":"https://recipe.bluelayer.org/recipe/48953/misty-fjord-smoked-salmon-spread"},{"id":"48950","title":"Parsnip Casserole","ingredients":"parsnips, raw
carrots, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
spices, tarragon, dried
salt, table
spices, pepper, black
spices, paprika
mustard, prepared, yellow
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Preheat oven to 400.
Lightly grease/spray a 1 1/2 qt casserole dish.
Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish.
Meanwhile, in a small saucepan over medium heat, melt butter.
Saute the onions in butter for 3-5 minutes or until soft.
Reduce heat to med-low and add flour to saucepan; stirring constantly.
Add cream, tarragon, salt, pepper, paprika and ground mustard.
Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens.
Evenly pour sauce over parsnip/carrot mixture in casserole dish.
In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole.
Bake, uncovered, at 400 for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/48950/parsnip-casserole"},{"id":"48915","title":"Rosemary Caesar Bread (Bread Machine)","ingredients":"shortening, vegetable, household, composite
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
tomatoes, sun-dried
spices, rosemary, dried
spices, paprika
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle; press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/48915/rosemary-caesar-bread-bread-machine"},{"id":"48914","title":"Banana Walnut Bread (Splenda)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
oil, canola
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
bananas, raw
nuts, walnuts, english","directions":"Preheat oven to 350 degrees and spray 9\" x 5\" loaf pan with cooking spray.
Combine dry ingredients and set aside.
In another bowl, combine the rest of the ingredients except the walnuts.
Pour the wet ingredients into the dry ingredients and mix well.
Fold in the walnuts and stir until just mixed.
Pour batter into pan and bake 45-55 minutes or until center is set.","url":"https://recipe.bluelayer.org/recipe/48914/banana-walnut-bread-splenda"},{"id":"48913","title":"10x Pecan Fudge (No Boil) Recipe","ingredients":"sugars, granulated
butter, without salt
cocoa, dry powder, unsweetened
milk, buttermilk, fluid, cultured, lowfat
nuts, pecans
vanilla extract
salt, table","directions":"Heat sugar, butter, cocoa, lowfat milk, vanilla, and salt in a saucepan over medium/low heat.
Stir till smooth.
Stir in pecans and pour the mix into a buttered 9x5\" bread loaf pan.
Cold, remove and cut.
Makes about 20-24 pcs.","url":"https://recipe.bluelayer.org/recipe/48913/10x-pecan-fudge-no-boil-recipe"},{"id":"48909","title":"Vanilla Butter","ingredients":"butter, without salt
sugars, granulated
vanilla extract","directions":"Make the vanilla butter while the bread is rising.
Cream the butter and sugar.
Slowly beat in the vanilla.
Transfer the mixture to a serving bowl, cover it and chill.
Remove it from the refrigerator at least 30 minutes before serving.
The butter should be soft and spreadable.","url":"https://recipe.bluelayer.org/recipe/48909/vanilla-butter"},{"id":"48905","title":"Chocolate Walnut Bread","ingredients":"wheat flours, bread, unenriched
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
honey","directions":"Preheat oven to 375F (190C).
Thaw dough and let rise until twice its original size.
Punch down and roll dough out to 6x12 inches.
Sprinkle chocolate and nuts down the center of the dough, leaving about an inch on all sides.
Pull long sides up towards the center and press to seal.
Place dough, with seam side on the bottom, into stoneware loaf pan.
Evenly spread honey over top.
Bake for 50 to 60 minutes until crust is golden brown.
Cool slightly in pan.
Remove from pan and cool.","url":"https://recipe.bluelayer.org/recipe/48905/chocolate-walnut-bread"},{"id":"48902","title":"Soda Bread #2 - Whole Wheat","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 350F (180C).
Grease a large cast-iron skillet or baking sheet.
In a large bowl, mix 4 cups flour with the baking powder, baking soda, and salt.
Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible.
Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough.
Sprinkle about 1/4 cup of remaining flour on a board.
Turn out dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter.
Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing three-fourths of the way through the dough.
Bake 55 to 60 minutes, or until loaf sounds hollow when tapped on the bottom.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/48902/soda-bread-2-whole-wheat"},{"id":"48897","title":"Walnut Fougasse or Focaccia","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
nuts, walnuts, english
oil, olive, salad or cooking","directions":"In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water.
Add the walnut oil, whole wheat flour, 200 grams of the all-purpose or bread flour and salt and mix together briefly using the paddle attachment.
Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding the remaining flour as necessary.
The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns but it will be sticky.
Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed.
Stir in the walnut oil, whole wheat flour, salt, and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface.
Knead, adding flour as necessary, for 10 minutes, until the dough is elastic.
Shape into a ball.
Clean and dry your bowl and oil lightly with olive oil.
Place the dough in it, rounded side down first, then rounded side up.
Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
Punch down the dough.
A handful at a time, knead the walnuts into the dough, until they are evenly distributed.
Divide the dough into two equal pieces for smaller breads, or make one large focaccia or fougasse (see instructions below).
Cover with lightly oiled plastic and let the dough rest for 15 minutes.
Preheat the oven to 425 degrees, preferably with a baking stone in it.
Line 2 baking sheets with parchment paper and oil the parchment.
Roll or press out each piece of dough into an oval or rectangle measuring about 9 by 7 inches.
To do this efficiently, roll the dough, stop and wait 5 minutes for the gluten to relax, then roll again, and repeat until the dough reaches the right size.
For fougasse, using a paring knife, make an incision down the center of the oval or rectangle, starting about 2 inches in from the top and ending 2 inches from the bottom.
Make 3 diagonal slashes out from the center of the bread towards the edge, leaving about an inch of dough on either side of the center incision.
The incisions should resemble the veins of a leaf.
Leave a 2-inch border at the edge of the dough.
Transfer the loaves to the baking sheets.
Gently pull the bread apart at the slashes.
Cover with lightly oiled plastic wrap and a towel, and let rest for 30 minutes.
For focaccia, roll or press out the dough and transfer to the parchment-lined baking sheet.
Cover with a damp towel and let rest for 30 minutes.
Just before baking, use your fingertips to dimple the dough all over, and if desired drizzle on a tablespoon of olive oil.
One at a time, bake the breads on top of the baking stone for 20 to 25 minutes, until deep golden brown.
Let rest for at least 10 minutes before serving, or allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/48897/walnut-fougasse-or-focaccia"},{"id":"48882","title":"Curried Chicken and Almond Spread","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, almonds
yogurt, greek, plain, nonfat
onions, raw
salt, table
spices, curry powder
spices, pepper, black","directions":"Mix all, except yogurt.
Add only enough of the yogurt to bind.
Do not make it runny.
Serve on bread, crackers or veggies.","url":"https://recipe.bluelayer.org/recipe/48882/curried-chicken-and-almond-spread"},{"id":"48864","title":"Summer Wheat Bread (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
molasses
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Measure and add liquid ingredients to bread pan.
Measure and add dry ingredients (except yeast) to bread pan.
Use finger to form well in the flour and put the yeast in it.
Making sure yeast doesn't come in contact with any liquid.
Put pan in maker and close lid.
Choose \"whole wheat\" setting and crust color.
Press start.","url":"https://recipe.bluelayer.org/recipe/48864/summer-wheat-bread-abm"},{"id":"48853","title":"Italian Ciabatta","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking","directions":"BIGA (Italian Starter):.
Mix the biga ingredients, in a small bowl until well combinedL.
Cover the bowl with plastic wrap and allow to rest for up to 15 hours.
It will expand and become bubbly so leave room in the bowl for it to expand.
CIABATTA DOUGH:.
Place all of the dough ingredients together with the biga into the bowl of your mixer or bread pan of your bread machine.
Beat at medium speed (mixer) using the flat.beater (not dough hook), for 58 minutes.
The dough will never completely clear the sides of the bowl, though itll begin to acquire some shape.
The dough will be very wet.
Cover the bowl with plastic wrap, and allow the dough to rise for 11 1/2 hours; it will get very puffy.
Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape.
(Note: If using the dough cycle on bread mahine, check the consistency after 10 minutes (it should be very tacky, but should be holding its shape somewhat), adding more flour or water s needed.
Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape.
Allow the dough to rest an additional 30 minutes after the dough cycle ends).
Which ever method you use.
your dough will be wet and sticky, but don't worry, it's suppose to look like that.
Transfer the dough to a well-oiled work surface.
Lightly grease a large cookie sheet, and your hands.
Using a bench knife or your fingers, divide the dough in half.
Handling the dough gently,; stretch it into a log about10-inches long, and place it on the baking sheet.
Flatten the log with your fingers till its about is about 10 inches long and 45 inches wide.
Repeat with the remaining piece of dough.
Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour.
Oil your fingers, and gently poke deep holes all over the dough.
Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
At this point, the dough will be very puffy; it should jiggle like gelatin when you very gently shake it.
Preheat oven to 425 degrees.
Spray the loaves very heavily with water, and dust them lightly with flour (if desired).
Bake for 2530 minutes, or until they're golden brown.
Turn off the oven, remove the ciabatta from the baking sheet, and return them to the oven, propping the oven door open a couple of inches.
Allow the ciabatta to cool completely in the oven; this will give them a very crisp crust.
Your bread should have large, irregular holes, ideal for trapping the olive oil/balsamic drizzle.","url":"https://recipe.bluelayer.org/recipe/48853/italian-ciabatta"},{"id":"48848","title":"Plain old white bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"Dissolve the yeast in the 3/4 cup warm water with the 1 tsp sugar added.
Add the salt and vegetable oil.
(Sometimes, if I want a richer tasting bread I will even add an egg at this point.)
Stil in about half the flour and blend until smooth.
Keep adding flour, by hand, until its of kneading consistency.
Put on floured board and knead until smooth and elastic.
Place in greased bowl, and make sure the top of the dough gets oiled, cover, and let rise.
Prepare it in any way you like.","url":"https://recipe.bluelayer.org/recipe/48848/plain-old-white-bread"},{"id":"48839","title":"Pesto Turkey Burgers","ingredients":"ground turkey, raw
sauce, pesto, classico, basil pesto, ready-to-serve
spices, garlic powder
cheese, feta
salt, table
bread crumbs, dry, grated, plain
salt, table","directions":"Preheat an outdoor grill for medium-high heat.
Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended.
Form into 4 patties.
Grill pesto burgers until no longer pink in the center, about 5 minutes per side.
Sprinkle with seasoned salt halfway through cooking.","url":"https://recipe.bluelayer.org/recipe/48839/pesto-turkey-burgers"},{"id":"48834","title":"Honey Whole Wheat Bread for Bread Machine","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Select whole wheat or basic/white setting, and medium or light crust.
Remove baked bread from machine and cool before cutting.","url":"https://recipe.bluelayer.org/recipe/48834/honey-whole-wheat-bread-for-bread-machine"},{"id":"48822","title":"Neil's Harbour White Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, canola
wheat flour, white, all-purpose, unenriched","directions":"In a large warmed pottery bowl place the first 1 cup of lukewarm water.
Dissolve into it 1 t. white sugar and sprinkle the yeast over it.
After about 10 minutes the yeast should be frothy and have risen to the surface of the water.
Stir until blended, making sure all the yeast is dissolved.
Into the yeast mixture stir the remaining water, white sugar,1 heaping T. of salt and oil.
Beat, then stir in, 1 cup at a time, the flour.
Mix until it requires muscle.
You may not need all the flour.
The dough should hang together and be easy to handle, but still a little moist.
On a floured surface, place the dough, sprinkle with more flour as needed, and knead until the dough is smooth and elastic.
This usually takes about 8 minutes.
Place the dough back in the bowl, cover with plastic and a nice heavy towel, and let rise in a warm draft free place.
( I usually only bake bread on sunny days.
).
Let dough rise for 1-2 hours or until it's doubled in size.
When you stick your finger in the dough the imprint should remain.
Punch the dough down and form into loaves.
Place the loaves into well greased loaf pans, cover and let rise again- about an hour.
Bake in a 400 degree oven for about 20 minutes, until golden top and bottom, and the loaf sounds hollow when tapped on the bottom.
Remove from pans and let cool on a rack.
* To make hamburger buns,roll about 1/2 inch thick, cut the dough with a wide glass(I use the top of a martini shaker)and place buns on a greased cookie sheet, not quite touching.
I usually add a good portion of grated old cheddar cheese to the dough before cutting the rounds and letting it rise for the second time.
Just before baking at 425 for 10-15 minutes, I make an egg wash with one egg mixed with 1 T. water and sprinkle with sesame seeds, poppy seeds, or for a real treat Montreal Steak Spice.
They freeze very well.
Makes about 20 buns.","url":"https://recipe.bluelayer.org/recipe/48822/neils-harbour-white-bread"},{"id":"48818","title":"Banana Bread Mini Loaf","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
egg substitute, powder
bananas, raw
spices, nutmeg, ground
spices, ginger, ground
spices, cinnamon, ground","directions":"mix butter, brown sugar and apple sauce
add eggs and bananas
add dry ingredients
mix together
put in mini loaf pan
bake 350 30 minutes or til done.","url":"https://recipe.bluelayer.org/recipe/48818/banana-bread-mini-loaf"},{"id":"48802","title":"Monkey Bread","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
sugars, granulated
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
nuts, walnuts, english
raisins, seeded","directions":"Preheat oven to 350 degrees (175 C.).
Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag.
Cut biscuits into quarters.
Shake 6 to 8 biscuit pieces in the sugar cinnamon mix.
Arrange pieces in the bottom of the prepared pan.
Continue until all biscuits are coated and placed in pan.
If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat.
Boil for 1 minute.
Pour over the biscuits.
Bake at 350 degrees (175 C.) for 35 minutes.
Let bread cool in pan for 10 minutes, then turn out onto a plate.
Do not cut!
The bread just pulls apart.","url":"https://recipe.bluelayer.org/recipe/48802/monkey-bread"},{"id":"48798","title":"Gwens Old-Fashioned Potato-Beef Casserole","ingredients":"potatoes, raw, skin
beef, grass-fed, ground, raw
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
bread crumbs, dry, grated, plain","directions":"Place the potatoes in a large saucepan with water to cover by 1 inch.
Add a generous pinch of salt and cook for 15 minutes, or until tender.
Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking.
Drain the potatoes and arrange them in a 6 x 9 x 2-inch casserole dish.
In a large skillet, combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, 12 to 15 minutes.
Pour off the excess fat.
Preheat the oven to 350F.
Melt the butter in a medium saucepan and whisk in the flour to make a roux.
Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color.
Gradually whisk in the milk and continue to stir while cooking over medium heat.
When the mixture thickens, whisk in the salt and pepper, then stir in the cheese and browned beef.
Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes until heated through and bubbling.
Sprinkle the bread crumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
Potatoes cook quickly.
Test often for tenderness and dont overcook them.
Because all the ingredients are fully cooked, if they are still hot when you assemble the casserole, the baking time can be greatly reduced or even eliminated; simply brown the crumb topping under the broiler for a couple of minutes.","url":"https://recipe.bluelayer.org/recipe/48798/gwens-old-fashioned-potato-beef-casserole"},{"id":"48796","title":"Rye, Wheat, White Bread; Bread Machine Recipe","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
honey
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
spices, caraway seed","directions":"follow the directions for your particular brerad machine when adding the ingredients.
Our machine starts with the warm water and other liquids first.
Add the dry ingredients in order with the yeast on top.
Set the machine to the Wheat Bread cycle, 1.5 lb loaf size, light or medium crust color.
Add the Whole Caraway Seeds when the fruit/nut beeper goes off, If your machine doesn't have a fruit/nut beeper the add the caraway seeds last.","url":"https://recipe.bluelayer.org/recipe/48796/rye-wheat-white-bread-bread-machine-recipe"},{"id":"48780","title":"Anton Edelmann's Puff Pastry Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
lemon juice, raw","directions":"By hand, work together 1 lb.
plus 4 Tbsp.
of the butter with 1 1/4 c. of the flour on a cold surface.
When well mixed, form this butter paste into a block, wrap in plastic wrap, and chill.
Rub the remaining butter into the remaining flour with the salt till the mix resembles fine breadcrumbs.
Add in 1 c. plus 3 Tbsp.
water and lemon juice to create a dough, and mix till smooth and elastic.
Shape the dough into a ball, then cut a cross in the top to one-third of the depth.
Open out the points of the cross and roll out each one to a square 5 by 5 inches, 1/4-inch thick.
Remove the butter block from refrigerator, and place in the center of the dough.
Fold the flaps over, folding counterclockwise and ensuring which the edges are well sealed.
Roll out the dough into a 12- by 24-inch rectangle.
Fold the short sides to meet in the middle, then mix in half like a book to create four equal layers; this is called a double turn.
Cover with a damp cloth, and refrigeratein the refrigerator for at least 30 min.
Repeat to give the dough four more double turns, resting in the refrigerator each time, then leave the dough covered in the refrigerator to rest, preferably overnight before using.
Freeze for future use.
This recipe yields about 3 1/2 pounds.
Yield: 3 1/2 pounds","url":"https://recipe.bluelayer.org/recipe/48780/anton-edelmanns-puff-pastry-recipe"},{"id":"48749","title":"Coconut Shortbread","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
salt, table
butter, without salt","directions":"Preheat oven to 450 degrees F. Place oats in a food processor and pulse until they become a fine powder, about 5 pulses.
In a medium nonstick skillet over medium heat, place coconut and stir with spoon until it begins to turn golden brown and toast.
Remove immediately from heat and set aside.
In a stand mixer, place all dry ingredients including toasted coconut.
Turn mixer on low to combine.
Add in butter and mix on low until dough forms and pulls away from the sides of the bowl.
Large clumps will form after 5-10 minutes or so.
Line a baking sheet with parchment paper.
Place a closed springform pan on top.
Spread dough evenly into springform pan.
Unlock springform pan but leave it in place on the baking sheet.
This will ensure the dough doesnt spread to far.
Using a round cookie cutter, remove a circle of the center of the shortbread dough.
Set disk of dough outside the springform pan and bake as directed below.
Bake shortbread for 5 minutes at 450 degrees F. Reduce temperature to 250 degrees F and continue to bake for an additional 10-15 minutes until golden brown.
Remove baking sheet from oven and remove springform pan from baking sheet.
Using a sharp knife, score the shortbread into 16 wedges.
Place baking sheet with shortbread back into the oven.
Turn off the oven, leaving shortbread in there to cool.
Make sure the oven is propped slightly open to allow to cool, about 1 hour.
Place shortbread on cooling rack after 1 hour and allow to finish cooling to room temperature.
Break into wedges and devour with tea.
Adapted from Americas Test Kitchen Best Shortbread.","url":"https://recipe.bluelayer.org/recipe/48749/coconut-shortbread"},{"id":"48744","title":"Almond Shortbread Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
nuts, almonds
butter, without salt","directions":"Combine flour, cornstarch, and powdered sugar; stir in almonds.
Add in butter; blend with a wooden spoon till a soft dough forms.
Shape dough into small balls.
Place on ungreased cookie sheet; flatten each ball with lightly floured fork.
Bake at 300 degrees for 20 to 25 min or possibly till edges are only lightly browned.
Cold before storing.","url":"https://recipe.bluelayer.org/recipe/48744/almond-shortbread-cookies-recipe"},{"id":"48738","title":"5-Minute Artisan Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
Measure the flour using a \"swoop and sweep\" method.
Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
Cover with a non-airtight lid.
Allow to rise at room temperature for 2 hours.
DO NOT PUNCH DOWN!
You want to retain as much gas in the dough as possible.
A reduction in gas will make your pizzas and flatbreads dense.
Refrigerate and use over the next 14 days.
Refigerate at least 3 hours before using.
On Pizza Day.
30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
Prepare and organize your toppings.
Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
Pull up and cut off a 1/2 pound (orange-size) piece of dough.
Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
Sprinkle your work area with a little flour.
Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8\" thick and 12\" wide.
Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
Check for doneness after 8-10 minutes - it may take a few minutes longer.
Turn the pizza around if the one side is browning faster than the other.
Allow to cool slightly on a wire rack.","url":"https://recipe.bluelayer.org/recipe/48738/5-minute-artisan-pizza-dough"},{"id":"48735","title":"Anadama Raisin Batter Bread Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
corn, sweet, white, raw
butter, without salt
molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
salt, table
wheat flour, white, all-purpose, unenriched
raisins, seeded","directions":"Makes 2 loaves.
IN a good-sized saucepan bring the lowfat milk and 1 c. water to a boil.
Turn off the heat and sprinkle in the corn meal, stirring energetically with a wire whisk or possibly fork.
Add in the butter and molasses and stir till proportionately mixed.
Cold to lukewarm.
In a large mixing bowl dissolve the yeast in the half-c. hot water with the sugar or possibly honey.
When bubbly, add in cornmeal mix, salt, and 2 1/2 c. of the flour.
It should be thick but still beatable.
Beat 5 min with an electric mixer.
Stir in the raisins.
Gradually add in 2/12 to 3 c. more flour, beating with a large spoon till the battter is too stiff to continue beating and holds together in a mass in the center of the bowl.
Cover the bowl with a damp towel and let it sit till the dough has risen to twice its original volume.
Stir down with the spoon.
If you wish, let it rise a second time.
Stir down.
Divide the dough between two buttered large loaf pans.
Be sure you get equal amounts in each pan.
Squish it into the corners with your fingers.
Press to smooth the tops a bit; do not worry if they look like a lava flow.
Cover the pans with a towel and let rise till batter reaches the tops of the pans.
Preheat oven to 350F.
Bake 40 - 45 min, till the loaves are brown but do not quite have a hollow sound when tapped on the bottoms.
Remove them from the pans and put directly on the oven rack.
Bake another 5 min to crisp the crust.
Cold on a rack.
The Garden Way Bread Book","url":"https://recipe.bluelayer.org/recipe/48735/anadama-raisin-batter-bread-recipe"},{"id":"48725","title":"No-yeast bread sticks","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
butter, without salt","directions":"pre heat oven to 450
Combine dry ingredients
gradually add milk
Knead on floured surface
put melted butter in glass cake dish
place bread sticks in dish, turning to coat in butter
bake for 14-18 minutes","url":"https://recipe.bluelayer.org/recipe/48725/no-yeast-bread-sticks"},{"id":"48724","title":"Basic Shortbread","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"beat butter at medium speed with mixer till creamy.gradually add sugar, beating well -- stir in vanilla --
combine flour, salt, gradually add to butter mixture -- beating at low speed till blended.
roll dough to 1/2\" thickness on lightly floured surface --
cut with round cutters.
place 2\" apart on ungreased sheet --
bake at 275* for 50 minutes.
cool 2 minutes on sheet.remove to rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/48724/basic-shortbread"},{"id":"48716","title":"Bread Machine French Bread Italian Style","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
cheese, parmesan, hard
spices, basil, dried
spices, oregano, dried
wheat flours, bread, unenriched","directions":"Add the ingredients to the bread machine per your bread machine instructions.
Use the French Bread cycle, medium crust, and 1 pound loaf.
Remove when done and cool before slicing.","url":"https://recipe.bluelayer.org/recipe/48716/bread-machine-french-bread-italian-style"},{"id":"48713","title":"Soft Bagels","ingredients":"wheat flours, bread, unenriched
sugars, granulated
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
honey","directions":"In a bowl, add bread flour and pile up the sugar and dry yeast on it.
Pour lukewarm water (30C) aiming at the dry yeast and mix the ingredients evenly with a spatula or by hand.
Kneading When the dough comes together, add salt and olive oil and start kneading.
Once the olive oil is mixed into the dough, move it to a work surface.
Knead the dough by pushing it out then folding it in, using your body weight.
When the room is humid and the dough is too sticky, dust the work surface with flour.
Kneading is done when the dough is smooth and you can see your fingers through it when stretched out, and the dough does not break when you pinch up the edges.
In order to proof the dough fully, make sure the surface is very smooth.
Place the dough, with its seams down, into a bowl greased with olive oil.
First Rising: Cover the bowl with a damp cloth and plastic wrap for 30 minutes at 30C.
Resting time: Remove trapped air out of the dough.
Divide dough into quarters and shape into balls.
Cover them with a damp cloth with their seams on the bottom, then let them sit for 5 minutes.
Forming: Roll out the dough into rectangle.
Roll up the rectangle, then roll out the resulting cylinder until it is about 20 cm in length.
Push down on one end with fingers to make it wider and taper the other end.
Wrap the narrower end with the wider end to make a ring.
Tightly seal the seams!
Second Rising: Place each dough onto a bagel-sized piece of parchment paper.
Let them rest for 3 minutes in 30C.
While proofing the dough, preheat the oven to 210C.
Kettling: In a deep skillet, bring 1 liter of water to a boil, remove from the heat (at around 80-90C), and dissolve in the honey.
Gently dip dough into the water one by one and remove the parchment paper.
Submerge the bagels for 30 seconds on each side.
Scoop the dough out and drain on a dry cloth.
Baking: Place the dough onto the parchment paper that was removed before kettling, place the dough into the oven, reduce temperature to 200C and bake them for 12-15 minutes.
The freshly baked bagels have a crispy and crunchy surface and are soft and chewy inside.
The flavor of a crunchy freshly baked bagel comes back when you toast it.","url":"https://recipe.bluelayer.org/recipe/48713/soft-bagels"},{"id":"48701","title":"Mango Butter (Not Preserves)","ingredients":"honey
butter, without salt
mango nectar, canned","directions":"Beat together in a small bowl.
(maybe whip the butter first).
Transfer to ramekin, smooth off the top and serve wtih warm breakfast breads.
OR.
Chill and roll into logs.
Wrap in plastic and freeze.
Cut and use as needed.","url":"https://recipe.bluelayer.org/recipe/48701/mango-butter-not-preserves"},{"id":"48697","title":"Soft & Fluffy Cake Flour Focaccia","ingredients":"water, bottled, generic
tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, cake, enriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients to the bread maker in order from the top of the list.
Set it to the bread course and start.
Press the dough in the palm of your hand to expel the gas, and divide into 6 pieces.
Make the pieces into nice round shapes, cover with a damp cloth (or damp paper towel), and let it sit for 10 minutes.
Apply olive oil (not listed) to your hands and use your hands to stretch out to a thickness of 1 cm.
Use your finger to poke 7 holes into each piece, then use chopsticks to open up the holes.
Apply olive oil (not listed) to the outside of the dough, and bake in the preheated oven at 200C for 15-17 minutes and they're done.
I recommend serving with olive oil or bagna cauda.","url":"https://recipe.bluelayer.org/recipe/48697/soft-fluffy-cake-flour-focaccia"},{"id":"48696","title":"Homemade Vanilla Condensed Milk","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vanilla extract","directions":"Add the milk and sugar to a pot and place over high heat.
When it comes to a rolling boil, adjust the heat to maintain the boil while keeping it from boiling over.
Continue to boil it down, stirring occasionally.
When the amount is reduced by about 1/3 and it looks like it has thickened a bit, add the vanilla essence and immediately remove from heat.
Place the pot over cold water to cool the mixture while you mix.
This will thicken it.
Transfer to a container and refrigerate.
At our house, we like to spread this on bread every morning.
My sons are addicted to this as of late.","url":"https://recipe.bluelayer.org/recipe/48696/homemade-vanilla-condensed-milk"},{"id":"48686","title":"Chocolate and Ginger Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
cocoa, dry powder, unsweetened
spices, ginger, ground
spices, cloves, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
syrup, maple, canadian","directions":"Preheat oven to 200 degrees C (390 degrees F) and prepare 2 large baking trays.
Put flour, salt, sugar, cocoa powder, ground ginger, ground cloves, baking powder and bicarbonate of soda (baking soda) in a food processor.
Add butter and blitz until it resembles bread crumbs.
Transfer to a bowl.
Gently warm golden syrup in a pan, then add to mixture in bowl and stir until a dough is formed.
Divide dough into 16 small balls (walnut-shaped) and place at least 2cm (about 1 inch) apart on the baking trays and then flatten slightly.
Bake for 810 minutes.
Cool on the trays before transferring to a wire rack.","url":"https://recipe.bluelayer.org/recipe/48686/chocolate-and-ginger-cookies"},{"id":"48666","title":"Honey Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Place honey, yeast and hot water in bowl of mixer fitted with dough hook.
Stir lightly to combine.
Let sit until slightly foamy and yeasty smelling.
Melt butter, let cool to room temperature.
Add the rest of ingredients (including cooled butter) in order given.
May need to adjust the amount of flour or water depending on how dough is coming together.
Mix well at lower speed.
Once dough is nice cohesive mass, turn up speed to knead.
Once fully kneaded, turn out to rise.
If done in Kitchen Aid: let dough rise until double in same bowl.
Then punch down, divide and place into 3 pans.
Set aside to rise.
If done in Bosch: divide dough and place into 3 pans.
Set aside to rise.
Bake the pans in 350 degree oven for 30 minutes.
Immediately remove from pan to wire rack to cool.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/48666/honey-wheat-bread"},{"id":"48658","title":"Quick, Chewy Breadsticks","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
spices, garlic powder
cheese, parmesan, hard","directions":"In the bowl of a stand mixer, combine water, sugar, yeast, olive oil, and salt.
Gradually mix in flour until a soft dough forms.
Let dough rest and rise for 10 minutes.
On a lightly floured surface, roll dough into a large rectangle/square, about 16x16 inches.
Lightly brush dough with olive oil.
You may not need all of it.
Sprinkle with garlic powder and Parmesan cheese.
Cut dough into 1-inch strips.
Fold each strip in half (making the strip shorter, not skinnier).
Gently twist each strip a few times to make it look pretty.
Place on a baking sheet lightly coated with cooking spray.
Let rise for 1520 minutes.
Preheat oven to 400 degrees F. Bake for 1820 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/48658/quick-chewy-breadsticks"},{"id":"48656","title":"No Milk Bread Machine Potato Bread","ingredients":"water, bottled, generic
oil, canola
sugars, granulated
salt, table
potatoes, raw, skin
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
water, bottled, generic","directions":"Consult your bread machine manual and add liquid ingredients, dry ingredients and yeast separately in the order suggested by your manual.
In my machine, I add the liquid ingredients, then the dry, then i make a small dent in the middle of the dry ingredients and pour the yeast into that well.
Bake bread using either the White Bread setting or Sweet Bread Setting.
After your machine has been mixing the dough for 5 minutes, take a peek inside -- if the dough looks too dry, add 1-2 Tbsp of water, if too wet, add 1-2 Tbsp more flour (this will only be necessary sometimes, and will be based on the humidity of the day).","url":"https://recipe.bluelayer.org/recipe/48656/no-milk-bread-machine-potato-bread"},{"id":"48640","title":"Pizza dough Crispy Thin Crust","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
butter, without salt
salt, table","directions":"Add all ingredients ,except water to stand mixer ,use medium speed ,add water little at the time ,let it mix well about 20 mins
After 20 mins ,check dough must be smooth ,take out from stand mixer ,move to clean working surface ,dust some extra flour ,divide to 150 grams portion
Form each dough to smooth ball
Protect each dough from get dried by put in plastic bag ,approximately after 2 hours when dough double in size in plastic bags its good to use
Flatten each dough to 12 inches round ,put on baking tray bake at 220c until you see bubbles on flour (3 mins approximately ) make it medium bake ,this can save by wrap it and refrigerate for 2 or 3 days ....or or do it all one time by make round 12 inches pizza ,put sauce,cheese,topping and dried oregano then bake ,you will get crispy thin crush pizza hot from your oven :)","url":"https://recipe.bluelayer.org/recipe/48640/pizza-dough-crispy-thin-crust"},{"id":"48617","title":"English Muffin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Dissolve yeast in 1/2 cup warm water.
Let rise for 10 minutes.
To yeast add 3 cups of the flour, sugar, salt, and soda.
Beat well for about 3 minutes.
Stir in the remaining flour to make a stiff batter.
On a floured board, knead gently.
Put in either 2 well greased loaf pans which have been dusted with cornmeal.
Or, put in 4-1lb coffee cans, greased and dusted with cornmeal.
Cover and let raise for 45 minutes.
Bake at 400 degrees for 25 minutes.
Remove from oven and let cool for 10 minutes before removing from pans.
Toast and enjoy!","url":"https://recipe.bluelayer.org/recipe/48617/english-muffin-bread"},{"id":"48616","title":"Millioniare's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
sugars, brown
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to gas mark 2.
Line the base of a 20cm square tin with baking paper, and grease the sides.
Sift flour into a bowl with a pinch of salt.
Stir in caster sugar and rub in 175g of the butter until the mixture becomes clumpy (i.e.
like a sticky dough).
Transfer to the tin and press firmly with back of spoon.
Bake for 35-40 minutes until pale golden brown.
Cool in the tin.
Put remaining butter and brown sugar in a saucepan and stir over low heat until butter is melted and sugar is dissolved.
(Don't let it burn!)
Add condensed milk and stir over a very low heat until it simmers.
Continue to simmer the mixture for 2 minutes, stirring constantly.
The mixture will look thicker, take it off the heat and pour over the shortbread you previously made.
Leave to set for 30 minutes, although an hour would be ideal.
Melt the chocolate in a heatproof bowl over a pan of gently simmering water.
Pour onto the caramel and leave to set for an hour or so.
Slice into 16 squares or 8 slices and ENJOY!","url":"https://recipe.bluelayer.org/recipe/48616/millioniares-shortbread"},{"id":"48605","title":"Quick French Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Add the yeast to the water in a medium-large bowl, then sprinkle the sugar over the top of it.
Let it sit for five minutes or so, or until the yeast mixture looks frothy on top.
Stir in the salt, oil, and flour.
Put a bowl of water in the microwave and heat it for a couple of minutes.
Knead the dough until it's smooth, and comes away from the sides of the bowl easily.
Add a bit more flour if it's sticky.
Remove the water from the microwave and put in the dough.
Let the dough rise in the microwave, door closed, for 15-30 minutes, until dough is almost doubled in size.
(it was only about 1 1/2 times bigger for me, and was awesome!
).
Now remove the dough and divide into two equal balls.
Roll into rectangles, and then roll up, jelly roll style.
Place both loaves next to each other ion lightly greased cookie sheet.
Cover and let rise while you heat your oven to 375 degrees.
Bake both loaves for 30-35 minutes, until golden brown.
EAT!","url":"https://recipe.bluelayer.org/recipe/48605/quick-french-bread"},{"id":"48594","title":"Strawnana Smoothie Bread","ingredients":"yogurt, greek, plain, nonfat
strawberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
orange juice, raw
sugars, granulated
vanilla extract
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x5 inch loaf pan.
Place yogurt, strawberries, milk, bananas and orange juice in blender or food processor; puree until smooth.
Mix in sugar, nutmeg and vanilla.
In a medium bowl sift together flour, baking powder and baking soda.
Stir flour mixture to the smoothie mixture until batter is smooth.
Pour into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of loaf comes out clean.","url":"https://recipe.bluelayer.org/recipe/48594/strawnana-smoothie-bread"},{"id":"48588","title":"Salted Caramel Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line an 18x27cm (7x11inch) rectangular cake tin with non-stick baking paper.
Heat the oven to 180c.
Place the butter and sugar for the shortbread into a bowl and beat with a wooden spoon until fluffy and light.
Next, beat in the flour until it forms a soft dough.
Press the mixture evenly into your cake tin and bake for 220-25 minutes until pale golden.
Place the caramel ingredients into a large saucepan over a medium heat.
Stir continuously until the sugar has dissolved, then turn the heat up and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn.
The caramel is ready when it turns a deep golden colour and has thickened to a soft fudge consistency.
Stir in a teaspoon of salt (trust me!)
and then pour the caramel over the shortbread and leave to set for about an hour.
Put the chocolate in a bowl on top of a small saucepan of simmering water and stir until melted.
Pour the melted chocolate over the caramel, and leave in a cool place to set.
Once set, cut into squares and serve, or keep in a tin for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/48588/salted-caramel-shortbread"},{"id":"48584","title":"Creole Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table","directions":"Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes.
(Unusual to put flour into proofing.
).
Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside.
Don't let the mixture boil, you just want to heat it up a bit.
Sift 5 cups of flour into a large bowl.
Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
Add all wet ingredients to the flour.
Mix with a wooden spoon until a dough forms.
If sticky, add flour until you have a dough that you can knead.
Dust your counter with flour and knead the dough until smooth, about 5-8 minutes.
If the dough becomes sticky as you knead just sprinkle with flour as required.
You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
Put in greased bowl, cover with a damp cloth and let rise until double in size.
Punch down and knead for two or three minutes.
Make into two large or six small round balls.
Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.","url":"https://recipe.bluelayer.org/recipe/48584/creole-bread"},{"id":"48569","title":"Date and Nut Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
dates, deglet noor
nuts, almonds","directions":"Place ingredients into the pan of the bread machine in the order recommended by the manufacturer.
Select Fruit Bread setting, and Start.
The dates and nuts can be added at the very beginning for better distribution, or added after the beep.","url":"https://recipe.bluelayer.org/recipe/48569/date-and-nut-bread"},{"id":"48559","title":"Italian Herb Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
spices, marjoram, dried
spices, basil, dried
spices, thyme, dried
leavening agents, yeast, baker's, active dry","directions":"Follow instructions for your bread machine.
My machine instructs to measure ingredients in the order listed into the baking pan.
(I mix the water and powdered milk and microwave for about 30 seconds on high before putting in pan.
).
Insert baking pan into oven chamber and secure pan.
Select basic bread setting and 2 pound loaf.
When cycle ends, I put the loaf into a large zip lock bag, seal, and place on wire rack to cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/48559/italian-herb-bread-bread-machine"},{"id":"48525","title":"Linda's Giant Cinnamon Roll","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
honey
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in pan in order given.
Set crust control to light and set machine on regular cycle.
Press start.
Keep an eye on the doughball and have the dough just a little stickier than usual but not so wet that it doesn't hold its shape.
Prepare a bread board by sprinkling it with a a mixture of cinnamon and sugar (I used cinnamon maple sprinkle available from Sam's Club) using about 1/4 cup in all of the cinnamon mixture.
Have on hand 1/4 cup of raisins and (if you like) 1/4 cup pecans.
When the machine reaches the end of the first rise, remove the bread pan from the machine and close the lid.
Take the dough from the pan and remove the paddle.
(I finish the bread in a Zoji Finnish pan but removing the blade will get rid of MOST of the hole!)
Roll the dough in the cinnamon mixture, stretching and elongating it (remember the snakes you used to make with PlayDoh?
This is much the same!)
until its' about 1 1/2 inches thick and quite long.
Keep working the cinnamon mixture into all of your bread snake.
Now begins the fun part!
Spiral the snake; back into the bread pan (if you don't have a spare pan or a Finnish pan you'll need to have washed your regular pan to remove the bits of dough that may have clung to the sides) and sprinkle the nuts and raisins in as you create a spiral loaf of bread.
Tuck the tail end back into the bread at the top or it'll come springing out when the dough starts baking!
This doesn't take as long as you think--the bread's back into the machine in plenty of time for it to rise before the bake cycle starts.
The result is a lovely light cinnamon loaf that's great either sliced or pulled apart to eat.
You COULD add a sugar glaze for a gift loaf but we find its' delicious without a glaze or even butter.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/48525/lindas-giant-cinnamon-roll"},{"id":"48522","title":"Grape Focaccia With Rosemary","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
grapes, red or green (european type, such as thompson seedless), raw
spices, rosemary, dried
sugars, granulated
salt, table","directions":"In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast.
Let the mixture sit until foamy, about 10 minutes.
Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low.
Attach the dough hook, and continue kneading the dough for 8 minutes longer.
(You could stir this together entirely by hand with a wooden spoon, then slap/fold it on a floured counter to \"knead\" it for a bit.
The dough will be sticky, but doable, and you'll get to say you made bread the old fashioned way.
).
Brush a large bowl with a generous amount of olive oil.
Scrape dough into the bowl and brush the top with additional oil.
Cover with plastic wrap and let it rise until it doubles in bulk, 1 1/2 to 2 hours.
Press the dough down with a floured hand.
Turn the dough out onto a floured surface and divide it into two balls.
Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil.
Set it aside for 20 minutes, lightly covered with a kitchen towel.
After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch roundish shape.
It will be dimpled from your fingers.
Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.
Preheat the oven to 450F.
Brush tops of dough with remaining olive oil ~ sprinkle grapes, rosemary, coarse sugar and coarse sea salt evenly over the dough, pressing grapes in slightly.
Bake for 15 minutes, until the crust is golden brown and puffed around edges.
Let cool before serving.
NOTE: Prep time is approximate and includes time for the dough to rise, but actual time will depend upon the warmth of your kitchen!.","url":"https://recipe.bluelayer.org/recipe/48522/grape-focaccia-with-rosemary"},{"id":"48521","title":"Rustic Italian Bread(Cook's Illustrated)","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table","directions":"For the Biga: Combine flour, yeast and water in large bowl of mixer fitted with dough hook.
Knead on lowest speed until it forms a shaggy dough, 2 to 3 minutes.
Transfer biga to a medium bowl and cover tightly with plastic wrap.
Let stand at room temperature until beginning to bubble and rise, about 3 hours.
Refrigerate for 8 to 24 hours.
For the Dough: Remove biga from the refrigerator and let set at room temperature while making the dough.
Combine the flour, yeast and water in large bowl of mixer fitted with dough hook.
Knead on lowest speed until a rough dough is formed, about 3 minutes.
Turn mixer off and, without removing bowl or dough hook, cover bowl loosely with plastic wrap and let rest for 20 minutes.
Remove the plastic wrap; add the biga and salt to the bowl.
(Might be easier to add the biga in pieces).
Knead on lowest speed until ingredients are incorporated and the dough forms and clears the sides of the bowl, about 4 minutes.
Increase mixer speed to the next setting and knead until the dough forms a ball, about 1 minute.
Transfer dough to a large bowl and cover tightly with plastic wrap.
Let rise in a cool, draft-free spot away from direct sunlight until slightly risen and puffy, about 1 hour.
Remove plastic wrap and turn the dough by first sliding a curved plastic bench scraper or flexible spatula underneath, then gently lifting and folding one third of dough toward center.
Do the same with the opposite side of dough.
Then fold the dough in half, perpendicular to the first folds.
Dough should be shaped into a rough square if folded correctly.
Replace plastic wrap and let dough rise 1 more hour.
Fold again as described above.
Replace plastic wrap and let rise 1 more hour.
To shape the Dough: Dust work surface liberally with flour.
Gently scrape the dough out of the bowl and invert onto the work surface so that the side which was on the top is now on the bottom.
If you want two smaller loaves, split the dough into two equal halves.
Use a knife or bench scraper.
Dust the dough and hands with flour.
Using minimal pressure, push the dough into a rough 8 to 10 inch square.
Fold the top left corner diagonally to the middle.
Repeat with the top right corner.
You should now have a peak/point at the top.
Gently roll the dough from the top peak/point to the bottom until it forms a rough log.
Place the seam on the bottom and transfer to parchment paper.
Start tucking the bottom edges underneath, working from the center to the ends, and gently stretch the dough until it is about a 16-inch long football-type shape.
Dust top liberally with flour and cover loosely with plastic wrap.
Let rise until doubled in size, about 1 hour.
To bake: Adjust oven rack to lower-middle position.
Place baking stone on rack and preheat oven to 500F Using a lame or a very sharp knife, cut a slit 1/2-inch deep lengthwise into the center top of the dough, starting and ending 1-1/2 inches from the ends.
Using a spray bottle, spray the loaf lightly with water.
Slide the parchment paper with the loaf onto a baker's peel or other large, flat surface, then onto the hot baking stone in oven.
Bake for 10 minutes.
Reduce oven temperature to 400 and, using the edges of the parchment paper, quickly rotate the loaf 180.
Continue to bake until a deep golden brown and an instant-read thermometer inserted into the center registers 210, about another 35 minutes.
For two smaller loaves this will be closer to 30 minutes.
Transfer to a cooling rack and remove the parchment paper.
Cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/48521/rustic-italian-bread-cooks-illustrated"},{"id":"48511","title":"Honey Wheat Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
honey
honey
honey
butter, without salt","directions":"Preheat oven to 350.
Lightly greast a 9x5 inch loaf pan.
In a large bowl, combine flours, baking powder, salt and brown sugar.
Add 1/4 c honey and beer, stirring well.
Pour into prepared loaf pan.
Brush 1 tablespoon honey and melted butter over dough.
Bake 50 minutes.","url":"https://recipe.bluelayer.org/recipe/48511/honey-wheat-beer-bread"},{"id":"48498","title":"Shortbread","ingredients":"butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Put a rack in the middle of the oven and preheat to 375 degrees F.
Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined.
Sift flour over butter mixture and blend until a soft dough forms.
Transfer dough to an ungreased baking sheet.
With floured fingertips, pat into a 9-by-4 1/2 inch rectangle.
Crimp edges decoratively with tines of fork and prick dough all over.
Score dough crosswise with the back of a knife into 8 pieces.
Bake shortbread until edges are golden, about 15 minutes.
Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife.
Transfer to a rack to cool completely.
Keeps in an airtight container at room temperature for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/48498/shortbread"},{"id":"48497","title":"Calzone (Bread Machine Made) Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, oregano, dried
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, oregano, dried
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Calzone- Remove dough from the machine and roll it into circles of approx.
8inches in diameter.
Spread filling on one half of the circle leaving a borderaround it for closing.
Close the calzone by folding the unfilled side on top ofthe filled side and crimping the edges closed with your fingers or possibly a fork.
Place on a lightly greased baking or possibly pizza pan.
Let rise approx.
30 min.
Brush lightly with extra virgin olive oil and bake in a preheated 500F oven for approximately 20 to 30 min or possibly till puffed and golden brown.
Filling- place 1.5 to 2 Tablespoons each of ricotta and grated mozzarella cheese in eachcalzone.
Or possibly use a stromboli filling.","url":"https://recipe.bluelayer.org/recipe/48497/calzone-bread-machine-made-recipe"},{"id":"48488","title":"Lucy's Grandma's No-Roll Pie Crust","ingredients":"butter, without salt
sugars, granulated
vinegar, distilled
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Melt butter in microwave.
Stir in sugar, vinegar, and salt.
Mix well.
Stir in one flour until well blended.
Pat into pie pan and up the sides.
Ta-dah!
Nice, shortbread-y pie crust, done in five minutes.","url":"https://recipe.bluelayer.org/recipe/48488/lucys-grandmas-no-roll-pie-crust"},{"id":"48476","title":"Homemade Pepper Parmesan Bread","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
cheese, parmesan, hard
sugars, granulated
salt, table
spices, pepper, black
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan according to the order suggested by the manufacturer.
Select basic bread cycle.
makes 1 1/2 lb.","url":"https://recipe.bluelayer.org/recipe/48476/homemade-pepper-parmesan-bread"},{"id":"48475","title":"Honey Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, nutmeg, ground
bananas, raw
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325F.
Grease an 8 x 4 loaf pan with nonstick cooking spray.
Combine flour, brown sugar, baking powder, baking soda and nutmeg.
Stir to mix well.
In a separate bowl, combine banana, honey and milk.
Mix well.
Add liquid ingredients to dry, stirring just till dry are moistened.
Spread mixture evenly in pan and bake 45 to 50 minutes, or until a wooden toothpick inserted in center of loaf comes out clean.
Remove bread from oven and let sit for 10 minutes.
Invert loaf onto wire rack, turn right side up, and cool before slicing and serving.","url":"https://recipe.bluelayer.org/recipe/48475/honey-banana-bread"},{"id":"48452","title":"Super-Easy Shortbread (3 Ingredients)","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 300.
Cream butter and sugar together.
Add flour and mix till texture is like clay.
Press dough into ungreased 9 x 13 inch pan, prick all over with a fork, and sprinkle with sugar (tilt pan to cover the top evenly, then shake excess sugar back into the sugar canister).
Bake for about 40-45 minutes (till very lightly browned--just golden around the edges).
Let stand for 5 minutes, then cut into 24 squares while warm.
Leave in pan to cool thoroughly.
(Shortbread will not be crisp until cool.
).
Less easy method: Chill dough.
Roll into 1-inch balls, then press balls to about 1/4-inch thickness on ungreased cookie sheets with the bottom of a glass dipped in sugar (sometimes you can find a glass with a pretty design on the bottom, like a star).
Bake at 300 for about 20-25 minutes (until edges are very lightly browned).
Least easy method: Chill dough.
Roll out to about 1/4-inch thickness, sprinkle with sugar, then cut with cookie cutters.
Bake on ungreased cookie sheets at 300 for about 20-25 minutes (until edges are very lightly browned).
Variation: Add 2 tablespoons dried lavender to the creamed butter and sugar before adding flour.
It may sound strange, but the flavor is subtle and elegant.
Food-grade lavender is usually available in herb bins at health food stores, and I recently found it at a great price from Atlantic Spice online (their Lavender #1).
Variation: After cutting shortbread into squares (it will still be warm), scatter 1 cup of chocolate chips over the top, let the chocolate soften completely, then spread as a thin layer and let cool completely before removing from pan.
(No need to sprinkle shortbread with sugar before baking if you plan to do this.
).
Variation: Stir 1 cup chocolate chips or butterscotch chips into the dough before pressing into pan.
You can also try melting the butterscotch over the top, as above.
In England, you'll find \"caramel shortbread,\" which has a layer of caramel and a layer of chocolate on top of the shortbread.
It's wonderful (of course!).
I've tried various ways of doing this and various kinds of caramel, but it's been a while and I don't remember what works best.
It can be tricky not to make a mess!","url":"https://recipe.bluelayer.org/recipe/48452/super-easy-shortbread-3-ingredients"},{"id":"48439","title":"Pumpkin Swirl Breakfast Rolls","ingredients":"sugars, brown
spices, cinnamon, ground
spices, cloves, ground
butter, without salt
pumpkin, raw
nuts, pecans
raisins, seeded
wheat flours, bread, unenriched
sugars, powdered
water, bottled, generic","directions":"Combine bown sugar, cinnamon and cloves in a medium bowl.
Cut in butter with a pastry blender or 2 knives until crumbly.
Stir in pumpkin, nuts and raisins.
Roll bread dough into 12 x 12-inch square, and spread with pumpkin mixture, leaving 1 inch border along 2 sides.
Roll up dough, starting from side with 1 inch border; seal edges.
Slice into 12 pieces, place cut side up in greased 9 inch round or square baking pan.
Let rise in warm place until double in size.
Bade in preheated 375* oven for 20-25 minutes or until golden brown.
Cool slightly on wire rack.
Combine glaze ingredients in small bowl until smooth.
Drizzle rolls with glaze.
Serve warm.
**Note: For extra large rolls, roll dough into 12 x 9 inch rectangle.
Spread with pumpkin mixture leaving 1 inch border along 9 inch sides.
Roll up dough, starting from 9 inch side, seal edges.
Slice into 6 pieces, place cut side up in greased 9 inch baking pan.
Let rise and bake as above.","url":"https://recipe.bluelayer.org/recipe/48439/pumpkin-swirl-breakfast-rolls"},{"id":"48438","title":"Solar Cooked Irish Soda Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, baking soda
yogurt, greek, plain, nonfat
water, bottled, generic","directions":"Combine flour, salt, and baking soda in a bowl.
Add about 1 cup of yogurt into the flour mixture and stir together.
Transfer on a floured surface and knead.
Add remaining yogurt as needed until the dough comes together to form a slightly sticky ball.
Place in a lightly greased solar cooking pan or pot.
Flatten slightly and use a knife to score an X on top of the dough.
Brush the top of the dough lightly with water.
Place inside the solar cooker.
Solar cook until it is fully cooked and golden brown (about 3 hours).
Slice and serve with butter or fruit preserves.","url":"https://recipe.bluelayer.org/recipe/48438/solar-cooked-irish-soda-bread"},{"id":"48436","title":"Oaty Shortbread","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, powdered
leavening agents, baking soda
salt, table
butter, without salt","directions":"Heat the oven to 180/160fan/gas4.
Whizz the oats in a food processor until quite fine, then add the remaining ingredients and mix until they become a dough.
Roll out the dough on a floured work surface to a 5mm thickness.
Cut into squares or prefered biscuit shape and place on baking trays.
Bake for 15-20 mins or until pale golden and slightly firm.
Remove from the oven and transfer to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/48436/oaty-shortbread"},{"id":"48430","title":"French Dinner Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl, mix warm water, yeast, sugar, and honey.
Let stand until foamy, 5-10 minutes.
To the yeast mixture, add olive oil, salt, and 2 cups flour.
Stir in the remaining flour, 1/2 cup at a time, until the dough holds together.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
(Dough will be loose and sticky, but not too sticky).
Lightly oil a large bowl, place the dough in the bowl, and turn to coat.
Cover with a damp cloth, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 400 degrees.
Deflate the dough, and turn it out onto a lightly floured surface.
Divide the dough into 16 equal pieces, (I cut it like a pizza, halved then quartered and so on, so they all come out equal) and form into round balls.
Place on lightly greased baking sheets at least 2 inches apart.
Cover the rolls with a damp cloth, and let rise until doubled again, about 40 minutes.
Brush the tops with egg white.
(Feel free to use your fingers, just don't press too hard).
Bake 10-12 minute until golden.","url":"https://recipe.bluelayer.org/recipe/48430/french-dinner-rolls"},{"id":"48408","title":"Honey Nut Oatmeal Bread (abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
nuts, walnuts, english","directions":"Add in the order directed by your ABM.
At the beep, add the chopped nuts.","url":"https://recipe.bluelayer.org/recipe/48408/honey-nut-oatmeal-bread-abm"},{"id":"48406","title":"Luxurious and Rich Blueberry Bagels","ingredients":"blueberries, raw
sugars, granulated
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place the blueberries in a heat-resistant container and add in the sugar.
Coarsely mash the berries and sugar together, cover with plastic wrap, and microwave at 500 W for a minute.
Let cool.
Combine the flour, salt, and yeast in a large bowl.
Add in the cooled berries from Step 1 and mix together well.
When the dough comes together, remove from the bowl, and knead on a flat working space for about 10 minutes.
When the flour has completely absorbed the blueberry juices, the dough with become glossy, and develop a lovely purple colour.
Cover the dough with a damp tea towel, and let rise for 30 minutes.
Punch down the dough, and divide into 4-5 portions.
Let the dough rest for 20 minutes.
Preheat the oven to 200C (preheat the baking sheet as well).
Bring some water to a boil in a large pot, adding in 1 tablespoon of sugar (not listed) for every litre of water.
Shape the bagels.
Be sure the seams are well sealed, otherwise they will split open when boiling.
About 3 minutes before the oven finishes heating, drop the bagels into the boiling water, and boil for a minute on each side.
Remove the bagels from the pot and transfer to the preheated baking sheet.
Pop in the oven as quickly as possible.
If you take too long, the bagels will wrinkle.
Bake at 200C for 12-15 minutes, and they're done.
If you can, mix in some dried blueberries to the dough for a boost of flavor.","url":"https://recipe.bluelayer.org/recipe/48406/luxurious-and-rich-blueberry-bagels"},{"id":"48383","title":"California White Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put each ingredient in bread maker as listed.
When adding yeast besure it doesnt touch the milk.
Bake as you would any bread maker bread.
I use the 2# setting and light crust.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/48383/california-white-bread"},{"id":"48380","title":"Sweet Potato Pecan Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oats
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sweet potato, raw, unprepared
water, bottled, generic
raisins, seeded
nuts, pecans","directions":"Place all ingredients in machine as per your machines order and instruction.
Push start.
Use raisin bread cycle, adding fruit and nuts at beep.","url":"https://recipe.bluelayer.org/recipe/48380/sweet-potato-pecan-bread"},{"id":"48373","title":"New York Bagels","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated","directions":"Sift the powdered ingredients into a bowl.
Add sugar and salt.
Mix well.
Mix the yeast into lukewarm water.
Now add that into the bowl from Step 1.
Mix quickly.
Knead until the dough doesn't stick to your hands.
After kneading for about 15 minutes and the dough becomes a little glossy, punch the dough several times.
Roll up the dough and cover with a damp cloth.
Let the dough rise for 30 minutes.
Punch out the air, and roll it up again.
Divide the dough into four portions (using a scraper, if you wish).
Roll them up.
Cover with a tightly squeezed damp cloth and let it rest for 15 minutes.
Punch out the dough lightly.
Roll up into sticks of about 18 cm in length.
Flatten one of the ends.
Shape into rings and secure the seams.
Cover with the cloth and let rest for 15 minutes.
While the dough is resting, boil some water and preheat the oven.
Add sugar into the water and heat.
When the water is just below its boiling point, add the dough.
Boil both sides for 30 seconds each.
Transfer onto a rack, then transfer immediately onto a baking tray lined with parchment paper.
Bake in the oven - 12 minutes at 200C.
Done!","url":"https://recipe.bluelayer.org/recipe/48373/new-york-bagels"},{"id":"48368","title":"Easy Shortbread Cookies","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt","directions":"Microwave the margarine for about a minute at 600 W and mix with the sugar with a spoon until thickened.
Add cake flour, and mix.
Once the mixture is blended as illustrated in the picture.
Place the dough on top of a sheet of plastic wrap.
Shape into a roll while wrapping in the plastic wrap.
Then cut it into slices.
Bake in the oven for about 15 minutes at 170C / 340F.
The baking time differs depending on the oven, so please adjust it accordingly.
Done!","url":"https://recipe.bluelayer.org/recipe/48368/easy-shortbread-cookies"},{"id":"48361","title":"Easy Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Prehead oven to 220 degrees celsius.
Line a flat baking tray with baking paper.
Combine flour, sugar and butter in a large bowl.
Using fingertips, rub butter into flour mixture until mix resembles fine breadcrumbs.
Alternatively, place in a food processor and process using the pulse function.
Transfer to a mixing bowl.
Make a well in the centre.
Add buttermilk, stirring with a flat-bladed butter knife until dough almost comes together.
Turn onto a lightly floured surface.
Knead gently (no more than 5 times) to bring dough together.
Roll out until 2cm thick.
Dip a 5cm round cutter into flour to prevent dough sticking.Cut out as many scones as possible (about 9).
Gently press remaining dough together.
Roll out until 2.5cm thick (scones cut from 2nd and 3rd batches won't rise as high as those from the first batch, so start with thicker dough).
Cut out as many scones as possible.
Place scones 1cm apart on prepared tray.
Bake for 15-17 minutes or until light golden and hollow when tapped on top.
Serve hot with jam and cream.","url":"https://recipe.bluelayer.org/recipe/48361/easy-buttermilk-scones"},{"id":"48344","title":"Cheddar Cheese Fondue - Not With Worcestershire Sauce!","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
spices, garlic powder
onions, spring or scallions (includes tops and bulb), raw
cheese, cheddar","directions":"Shred the cheese and set aside.
With the butter, flour, milk, salt and pepper, make your white sauce.
Now add the green onion and cheese, stirring until the cheese is melted.
Serve in a fondue pot, with a low flame under it, or another vessel so as to keep the fondue hot.
With fondue forks, dip chunks of crusty bread in it.","url":"https://recipe.bluelayer.org/recipe/48344/cheddar-cheese-fondue-not-with-worcestershire-sauce"},{"id":"48337","title":"Scotch Shortbread II","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated","directions":"Preheat oven to 325 degrees F (165 degrees C).
Sift together the flour, salt and baking powder.
In a large bowl, beat the butter and sugar together until light and fluffy.
Add the sifted dry ingredients and mix to combine.
Chill until dough is easy to handle, about 10 minutes.
On a lightly floured surface roll dough out to 1/4 inch thick.
Cut into desired shapes and place on ungreased baking sheets.
Bake at 325 degrees F (165 degrees C) for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/48337/scotch-shortbread-ii"},{"id":"48336","title":"Melting Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
butter, without salt","directions":"cream butter and add sugar until creamy.
sift flour and cornstarch and add.
whip together about 10 minutes until mixture is fluffy.
drop from teaspoon and decorate with cherry pieces.
bake at 325 degrees on ungreased cookie sheet for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/48336/melting-shortbread"},{"id":"48334","title":"Starving Students Healthy Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"In a bowl put water, salt and sugar (or honey) and mix to dissolve.
Sprinkle yeast on top (DO NOT STIR - just let it sit there) wait until you see goopy bubbles form (or just wait 10 minutes).
Add flour and mix well (use your hands and add 1/2 the flour at a time) at this stage you can add any seeds you like -- pumpkin seeds are really good, so is linseed/flax, (soaked) rolled oats etc --
Once your dough is well mixed (don't take it out and knead it yet) and in a nice round ball, cover with a teatowel and place in a nice warm area to rise.
(if your apartment is warm then that will do -- if not, turn your oven on low for 20 minutes then turn it OFF and put the bowl in there to keep warm.
).
Once the dough has doubled in size (approx 1 hour) take out, and knead!
Knead for about 5 -6 minutes on a floured surface or until its firm again and in a nice ball -- rise again (it will only take about 30 - 45 minutes this time) Once it has risen for the 2nd time, knead lightly (don't get the dough too hard now) and cut/tear into even amounts to form as many buns as you would like -- they rise quite a bit in the oven so keep that in mind!
Alternatively, you can let the dough rise overnight, knead in the morning, rise for an hour or so, knead (lightly) & make into balls and bake it like that.
(it will be slightly lighter and tastier- especially if you use honey) -- yet another alternative is to just let it rise as long as you like, then knead it and let it rise again -- then knead it etc -- it doesn't really matter.
The longer the dough sits & rises, the tastier it will be.
Place rolls onto a oiled cookie tray or baking stone and cook for 20 - 30 minutes @ 175C (350 F) on the LOW rack (if the element is on the top) -- you may choose to put them on the middle rack near the end to get the top nice and brown.
Tap the bottom of the buns, they should sound hollow when done.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/48334/starving-students-healthy-bread"},{"id":"48330","title":"Uncle Wynn's Bread Machine Rye","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
spices, caraway seed
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry
salt, table","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Set for French Bread cycle, or Normal setting.","url":"https://recipe.bluelayer.org/recipe/48330/uncle-wynns-bread-machine-rye"},{"id":"48320","title":"Black Pepper And Onion Bread Recipe","ingredients":"water, bottled, generic
butter, without salt
salt, table
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
onions, raw
spices, pepper, black
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in your machine in the order specified by your machine's manufacturer.
Select the basic or possibly white cycle and press start.
This recipe yields 1 loaf.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/48320/black-pepper-and-onion-bread-recipe"},{"id":"48308","title":"Oatmeal Honey Bread--(Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
oats
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
oats
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry","directions":"Add ingredients according to the manufacturers instructions.
When it begins to knead, watch and see that is the proper consistency; if it need more water, add a tad of it slowly and if it needs more flour, do the same slowly till you get what you want.
Cool on rack.","url":"https://recipe.bluelayer.org/recipe/48308/oatmeal-honey-bread-bread-machine"},{"id":"48302","title":"Bakery Shortbread With Chocolate Chips","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
mini semi-sweet chocolate baking chips,","directions":"Your butter needs to be REALLY soft - at least 3 hours at room temperature.
Beat the butter with the sugar, salt and vanilla until creamy-smooth.
Whisk or sift the flour and cornstarch to combine.
Add to butter by thirds, stirring until completely combined.
Place dough on a sheet of plastic wrap.
Form into a log 2-3\" wide and 8-9\" long.
Wrap tightly, and roll the plastic on the counter to form a tight, compact shape.
Freeze until mostly firm, 20-30 minutes.
Meanwhile, preheat oven to 350F.
Pour chocolate chips onto a plate.
Slice firm cookie dough into 1/4\" slices.
Press one side of each slice into chips and place on a parchment-lined cookie sheet, chocolate chips facing up.
Leave 2\" between cookies (they will spread).
Bake in preheated oven 18-20 minutes, until the edges are just beginning to brown.
Cool on pan 5 minutes, then transfer to wire rack until completely cooled.","url":"https://recipe.bluelayer.org/recipe/48302/bakery-shortbread-with-chocolate-chips"},{"id":"48301","title":"Anadama Bread","ingredients":"cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
molasses
butter, without salt","directions":"To Make Soaker: Use first 4 ingredients.
Mix all together until combined.
Cover and let sit at room temperature 12-24 hours.
To Make Biga: Use ingredients 5-7.
Mix all together until dough forms.
Knead with wet hands for 2 minute
Let rest 5 minute Knead again with wet hands 1 minute (Dough should be smooth.
).
Transfer to clean bowl, cover and refrigerate at least 8 hrs and up to 3 days.
Remove from fridge two hours before using.
To Make Final Dough:
Final Dough: Use all soaker, biga and remaining listed ingredients.
Chop soaker and biga into 12 smaller pieces each.
(Flour if it makes them easier to handle.
).
Combine with all other ingredients and knead with wet hands 2 minute
Turn onto floured surface and knead 3-4 minute.
Form dough into ball and let rest 5 minute.
Knead 1 min, then place in clean, oiled bowl and roll to coat.
Cover and let rise until 1 1/2 times original size.
Place dough in 4 x 8 1/2 loaf pan and let rise until 1 1/2 times original size.
Preheat oven to 425*.
Place loaf in oven and reduce heat to 350*.
Bake 40 min, rotating loaf 180* half-way through.
Bread should be rich brown in color, sound hollow when tapped and have an internal temp of 195*.
Let cool 1 hr before cutting.","url":"https://recipe.bluelayer.org/recipe/48301/anadama-bread"},{"id":"48295","title":"Beer Batter Cheese Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
alcoholic beverage, beer, regular, all","directions":"Pre-heat oven to 350-F degrees and thoroughly grease the inside (bottom and all four sides) of a single loaf pan.
Reserve.
In a large mixing bowl, sift flour and sugar together.
Add grated cheddar cheese and chopped green onions.
Thoroughly mix all ingredients together.
Add beer and stir until the ingredients are uniformly moistened.
Spoon bread dough mixture into a well-greased loaf pan.
Bake for approximately 1 hour, or until the loaf is golden brown and emits a hollow sound when tapped.
Cool on a wire rack, and store in an airtight container.
May freeze for up to 90 days.
Slice to serve.
Tip: Prepare your own self-rising flour!
For every cup of all-purpose flour, add 1 teaspoon baking powder and 1/2 teaspoon salt.
Simply sift together the ingredients and store at room temperature in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/48295/beer-batter-cheese-bread"},{"id":"48293","title":"Butter Rum Sauce","ingredients":"butter, without salt
sugars, granulated
alcoholic beverage, distilled, rum, 80 proof","directions":"Melt butter.
Slowly stir in confectioners' sugar.
Add rum.
Heat until bubbly over medium-high heat.
Pour over each serving of bread pudding.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/48293/butter-rum-sauce"},{"id":"48270","title":"Cranberry Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F.
Stir together flour, sugar & salt, then cut in butter until mixture resembles fine crumbs.
Stir in cranberries, then form into a ball & knead until smooth.
Divide dough in half.
On a lightly floured surface, pat or roll each dough portion to a 1/2-inch thickness.
Use a knife & cut into 24 2\"x1\" strips, then place these strips 1 inch apart on an ungreased baking sheet.
Bake 20-26 minutes or until bottoms just start to brown.
Cool on the baking sheet for 5 minutes, then remove & cool completely on wire rack.","url":"https://recipe.bluelayer.org/recipe/48270/cranberry-shortbread"},{"id":"48263","title":"Basic White Bread (Zojirushi) Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"*I use 1 1/2 to 2 tsp.
of the yeast from Sam's.
Combine all ingredients in pan.
Set timer for Quick Baking (2 hrs) and light crust.
Makes a 2 lb.
size loaf.
NOTE: This is a basic white bread which you can use as a base for other flavored breads.
This bread has a nice hard yet light texture.
I add in basil or possibly Italian seasoning and/or possibly garlic pwdr for an Italian flavored bread which's great with spaghetti.
I sometimes substitute 1/4 c. oatmeal for 1/4 c. of flour for the added nutrients.
Super operating instructions.","url":"https://recipe.bluelayer.org/recipe/48263/basic-white-bread-zojirushi-recipe"},{"id":"48235","title":"Creamy Baked Artichokes","ingredients":"artichokes, (globe or french), raw
yogurt, greek, plain, nonfat
salt, table
spices, pepper, black
lemon juice, raw
cheese, parmesan, hard
bread crumbs, dry, grated, plain
parsley, fresh","directions":"Preheat oven to 400 degrees F.
In a bowl, mix together artichoke hearts, Greek yogurt, salt, pepper, and lemon juice.
Divide into 2 ramekins (or into a baking dish if multiplying recipe).
Sprinkle 1 tablespoon of Parmesan and panko over each serving.
Bake for 15-20 minutes, or until top starts to slightly brown.
Garnish with chopped parsley.","url":"https://recipe.bluelayer.org/recipe/48235/creamy-baked-artichokes"},{"id":"48230","title":"Iron Rich Quick Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
oats
sugars, brown
oil, olive, salad or cooking
molasses
water, bottled, generic
raisins, seeded","directions":"Combine flours, wheatgerm, baking powder & soda & salt.
Stir in oats & sugar.
Mix thoroughly.
Add raisins.
Combine oil, molasses & water.
Add to dry ingredients.
Stir until thoroughly blended.
Turn into greased 23x13x7 cm loaf pan.
Bake at 350F (180C) for 50 minutes.","url":"https://recipe.bluelayer.org/recipe/48230/iron-rich-quick-bread"},{"id":"48218","title":"Rancho La Puerta Whole Wheat Bread","ingredients":"honey
leavening agents, yeast, baker's, active dry
oil, canola
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a mixing bowl, combine 3 1/2 cups tepid water, the honey, yeast, and oil.
Stir and set aside for 5 or 6 minutes, until mixture bubbles and foams.
In the meantime, spray two 8- by 5-inch loaf pans with cooking spray.
Add the flour, a cup or so at a time, and the optional salt, mixing with your hands or a wooden spoon until the dough comes together and forms a manageable ball.
Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until your hands come clean when lifted from the dough and the dough is smooth and elastic.
[To test if the dough is well kneaded, insert a clean thumb into the dough, and count to 5.
If your thumb comes out clean, the dough is kneaded properly, and you dont need to add any more flour.
].
Preheat oven to 350F Divide the dough into two equal-sized pieces, and shape into loaves.
Place loaves in pans.
Cover with dish towels, and set aside in a warm, draft-free place for 40 minutes to 1 hour, until doubled in bulk.
Bake bread on the center rack of the oven for about 40 minutes, until the crusts are golden brown and the loaves sound hollow when thumped on the bottom.
Cool completely on wire racks before slicing.","url":"https://recipe.bluelayer.org/recipe/48218/rancho-la-puerta-whole-wheat-bread"},{"id":"48217","title":"Honey Bunch Bread","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Stir warm water and honey together in a bowl until honey dissolves.
Sprinkle yeast over water mixture and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
Stir oil and salt into yeast mixture.
Mix 3 cups of flour into yeast mixture until no dry spots remain.
Stir in remaining flour, 1/2 cup at a time, mixing well after each addition, until dough is no longer sticky and pulls together.
Continue kneading for 5 minutes in a stand mixer or 10 minutes by hand.
Place dough in a large, lightly-oiled bowl and turn to coat.
Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough and let rise again until doubled in volume, about 45 minutes.
Grease three 9x5-inch loaf pans.
Punch down dough and turn onto a lightly floured surface.
Form dough into 3 loaves and place into prepared pans.
Cover loaves with a damp cloth and let rise until dough is about 1 inch above the sides of the loaf pans, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until tops are golden brown and the bottoms of loaves sound hollow when tapped, about 40 minutes.
Remove loaves from pans and transfer to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/48217/honey-bunch-bread"},{"id":"48200","title":"Barry's Nut 'N Cherry Bread Recipe","ingredients":"wheat flours, bread, unenriched
cream, sour, cultured
nuts, walnuts, english
cherries, sweet, raw
water, bottled, generic
sugars, brown
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
spices, poppy seed
cornstarch","directions":"Glaze: Mix water, cornstarch and salt.
Near the end of the rising, brush crown with mix and sprinkle with seeds.
Adding the glaze is optional.
* Use fresh or possibly canned.
Alternately, use Maraschino cherries.
Amount of cherries and/or possibly nuts can be varied to suit.
Use \"Raisin bread\" setting and add in both at the beep.
** Adjust amount of water for a smooth \"tacky\" feeling dough ball.
Alternately, use part cherry juice and part water.","url":"https://recipe.bluelayer.org/recipe/48200/barrys-nut-n-cherry-bread-recipe"},{"id":"48199","title":"Golden Cheese Bread","ingredients":"butter, without salt
cheese, cheddar
mustard, prepared, yellow
wheat flours, bread, unenriched","directions":"Combine butter, cheese and mustard.
Spread on cut surfaces of bread.
Place on foil covered baking sheet.
Bake at 425 for 7 to 10 minutes or until spread has melted and is a light golden brown.
To serve, slice diagonally.","url":"https://recipe.bluelayer.org/recipe/48199/golden-cheese-bread"},{"id":"48177","title":"Favorite Seafood Filling","ingredients":"crustaceans, shrimp, raw (not previously frozen)
cabbage, raw
olives, ripe, canned (small-extra large)
oil, olive, salad or cooking
spices, paprika
sauce, ready-to-serve, pepper, tabasco","directions":"Prepare, put into a bowl, and toss together the crab meat, cabbage, and olives.
Blend in lightly a mixture of the olive juice, paprika, and Tabasco sauce.
Spread on desired bread.","url":"https://recipe.bluelayer.org/recipe/48177/favorite-seafood-filling"},{"id":"48170","title":"Chili Bread","ingredients":"alcoholic beverage, beer, regular, all
beef, grass-fed, ground, raw
spices, pepper, red or cayenne
oil, olive, salad or cooking
oil, olive, salad or cooking
wheat flours, bread, unenriched
spices, cumin seed
onions, raw
spices, chili powder
spices, garlic powder
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select the French Bread or White Bread setting, and then press Start.","url":"https://recipe.bluelayer.org/recipe/48170/chili-bread"},{"id":"48164","title":"Delicious Apple Pie Bread","ingredients":"sugars, brown
salt, table
milk, buttermilk, fluid, cultured, lowfat
apple juice, canned or bottled, unsweetened, without added ascorbic acid
butter, without salt
apples, raw, with skin
spices, cinnamon, ground
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in bread machine and press \"Start\"","url":"https://recipe.bluelayer.org/recipe/48164/delicious-apple-pie-bread"},{"id":"48162","title":"Chicken Broccoli Divan","ingredients":"broccoli, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
bread crumbs, dry, grated, plain","directions":"In 9x13 glass dish, arrange broccoli.
Top with chicken.
Combine soup and milk, pour over chicken.
Sprinkle with cheese.
Combine butter and bread crumbs, sprinkle over cheese.
Bake at 450F (230C) for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/48162/chicken-broccoli-divan"},{"id":"48160","title":"Parmesan Potato Sticks","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
spices, garlic powder
salt, table
spices, pepper, black
potatoes, raw, skin
butter, without salt","directions":"Preheat the oven to 400 degrees.
Melt butter.
Coat a 9 x 13 dish with nonstick cooking spray.
In a small bowl combine bread crumbs, parmesan cheese, garlic powder, salt, and pepper; mix well and set aside.
Peel potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips.
Dip each strip in the melted butter, then in Parmesan mixture, coating completely.
Place in a single layer in the baking dish.
Pour any remaining melted butter over potatoes.
Bake for 30 to 35 minutes, or until potatoes are tender, turning them over once or twice.","url":"https://recipe.bluelayer.org/recipe/48160/parmesan-potato-sticks"},{"id":"48156","title":"Seed Culture, Phase 1 (Day 1)","ingredients":"wheat flours, bread, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"In a small nonreactive bowl or 2-cup glass measuring cup, stir the flour and juice together with a spoon or whisk to make a paste or sponge with the consistency of thin pancake batter.
Make sure all of the flour is hydrated.
(Transfer the remaining juice into a clean jar and refrigerate it; or just go ahead and drink it.)
Cover the bowl with plastic wrap and leave it at room temperature for 48 hours.
Two to three times each day, stir the seed culture for about 10 seconds with a wet spoon or whisk to aerate it.
There will be few or no bubbles (indicating fermentation activity) during the first 24 hours, but bubbles may begin to appear within 48 hours.","url":"https://recipe.bluelayer.org/recipe/48156/seed-culture-phase-1-day-1"},{"id":"48153","title":"Baby Cakes Shortbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Preheat oven to 325 degrees.
Place flour, butter, & sugar in heavy duty plastic zip-type food storage bag.
Securely seal bag.
Knead bag with hands to blend ingredients thoroughly.
Open bag; scrape dough together with rubber spatula to remove from bag.
(If necessary, chill to hard dough for ease in handling).
Shape into 1\" diameter balls.
Place 2\" apart on unbuttered cookie sheet.
Flatten to approximatelay 1/4\" thickness w/ a fork, cookie stamp or possibly by pressing w/ fingers.
Sprinkle w/ sugar, candy sprinkles, or possibly jimmies.
Bake 20 to 25 minutes.
or possibly till lightly browned around edges.
Transfer to wire racks; cold completely.","url":"https://recipe.bluelayer.org/recipe/48153/baby-cakes-shortbread-recipe"},{"id":"48146","title":"Camp Greystone Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Mix water and yeast in a small bowl.
Add all of the dry ingredients in a medium to large bowl.
Mix the yeast and dry ingredients together.
Knead the dough for five minutes.
Place the dough in a large bowl greased lightly with olive oil.
Divide the dough into 2 pieces and form loaves.
Preheat the oven to 350 degrees Fahrenheit.
Let the loaves rise for 30 minutes.
Bake until golden brown.","url":"https://recipe.bluelayer.org/recipe/48146/camp-greystone-bread"},{"id":"48128","title":"Honey Oat Bread","ingredients":"water, bottled, generic
butter, without salt
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"add liquids and yeast to bread machine, then dry ingredients.
Let it mix and rise, then form into loaf in greased loaf pan and bake at 350 for 25-35 min.
or bake in machine.
I prefer to bake myself.
I think the crust is better.","url":"https://recipe.bluelayer.org/recipe/48128/honey-oat-bread"},{"id":"48126","title":"Tomato Mushroom Appetizers","ingredients":"mushrooms, white, raw
cheese, blue
onions, spring or scallions (includes tops and bulb), raw
sauce, worcestershire
cherries, sweet, raw
delallo, italian seasoned breadcrumbs,","directions":"Clean mushrooms and remove stems; reserve for another use.
Place mushroom caps, rounded side down, in an ungreased 13x9 baking dish.
Blend together onion, cheese and worcestershire sauce; set aside.
Wash cherry tomatoes, dry, and cut in half.
Into each mushroom cap place about 1/4 tsp bread crumbs, then a scant 1/2 tsp cheese mixture, then top with a tomato half, cut side down.
Bake in a preheated 375F oven for 15 to 20 minutes, or until mushrooms are tender.","url":"https://recipe.bluelayer.org/recipe/48126/tomato-mushroom-appetizers"},{"id":"48119","title":"Softest Soft Bread with Air Pockets Using Bread Machine","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"Pour warm water into the pan of bread machine and stir honey into warm water until dissolved.
Add yeast to the mixture and let stand until yeast begins to foam, about 10 minutes.
Add flour, olive oil, and salt to the bread pan in the order recommended by the manufacturer.
Select soft setting if machine has that option; otherwise select regular setting and start the machine.
Let finished bread cool before slicing.","url":"https://recipe.bluelayer.org/recipe/48119/softest-soft-bread-with-air-pockets-using-bread-machine"},{"id":"48106","title":"Honey Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Add water to the mixing bowl, honey, yeast.
Let bubble.
Add the rest of the ingredients 1/ the flour; mix in the rest of the flour as needed.
Let rise (double in size).","url":"https://recipe.bluelayer.org/recipe/48106/honey-whole-wheat-bread"},{"id":"48102","title":"Salt Rising Bread from Drums of Autumn","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Read the whole recipe through at least once before you begin.
Mix together all of the starter ingredients and pour the mixture into a pitcher or tall jar and cover with a lid.
Place the pitcher in a crock pot filled with enough water so that it is 1 higher than the level of the starter in the jar.
Set the crock pot on warm and leave it overnight.
The starter must be kept in a warm place (90-110 degrees F) for 8-16 hours.
When the starter has successfully fermented, it will be foamy/bubbly and will have developed a distinct aroma of rotten cheese.
If, after that time, the starter is not activated, discard and start again.
Put the starter into a large bowl.
Into the fermenting starter, add the milk, salt, sugar, butter and flour and mix to make a soft, slightly sticky, dough that can be easily handled.
Form into a ball, cover with clean towel or plastic wrap, and set aside in a warm, draft-free place until almost doubled in size, approximately 2-4 hours.
Grease 2 loaf pans with butter.
Divide the dough into 2 equal pieces.
On a lightly floured counter, press each piece into a rectangle about 1/2 thick.
Starting on the shorter end, roll up the dough using your thumbs to pinch the seam closed after each roll.
Pinch the final seam closed, then gently rock the loaf to even it outdo not taper the ends.
Transfer the loaves of dough into the prepared pans.
Ensure the loaf touches both ends of the pan to ensure an even rise.
Cover the pan loosely with plastic wrap or a clean dishtowel and set aside to rise again, until the dough is doubled in size and cresting the top of the pans, approximately 2-6 hours.
Bake at 350 degrees F for 30-45 minutes.
Yield: 2 loaves.
Note: You will find an interesting history and more helpful tips for success in the original post on Outlander Kitchen.
Click on the related blog link for this post.","url":"https://recipe.bluelayer.org/recipe/48102/salt-rising-bread-from-drums-of-autumn"},{"id":"48093","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"The morning or ideally the day before cooking, prepare the dough.
Using a hand whisk, combine the flours, yeast and salt in the bowl of an electric mixer.
Switch to a wooden spoon and stir in 1 1/2 cups cold water and olive oil until a rough dough forms.
Set the bowl on the mixer and, using the paddle attachment, mix on low speed for 1 minute.
Increase the speed to high and beat for 4 to 6 minutes, until it becomes a wet and vaguely menacing mass.
(If it forms into a ball, lower the mixer speed to medium-high.
If not, stop the mixer to scrape down the sides once.)
Scrape and pour the dough onto a heavily floured work surface.
Keeping your fingers, the countertop and the dough well floured, fold one dough end over the other so that half the floured underside covers the rest of the dough.
Let rest for 10 minutes.
Cut the dough into 2 equal pieces.
Shape each piece into a smooth ball.
Place each ball on a well-oiled plate, generously dust with flour and loosely cover with plastic wrap.
Let the dough rise until it is at least doubled in size, about 3 hours.
Punch the dough balls down, shape into rounds and place each in a quart-size freezer bag.
Refrigerate dough between 1 and 24 hours.","url":"https://recipe.bluelayer.org/recipe/48093/pizza-dough"},{"id":"48085","title":"Super-Quick No-Knead Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic","directions":"Mix all dry ingredients together.
Add water and stir in until a really sticky dough has formed.
Cover with a cloth and leave in a warm place to rise.
Punch down and divide dough into two balls.
If you are using the cracked wheat, roll the dough balls in the cracked wheat now.
Place into well greased pans and bake at 400F for 1 hour.
Cook's note: No need for a second rising as the bread rises perfectly in the oven on baking.","url":"https://recipe.bluelayer.org/recipe/48085/super-quick-no-knead-bread"},{"id":"48062","title":"Cornbread (Vegan Style!)","ingredients":"oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
soymilk, original and vanilla, unfortified
tofu, raw, regular, prepared with calcium sulfate","directions":"Preheat oven to 425 degrees.
Oil a 13x9 inches baking pan, set aside.
Combine cornmeal, flour, sugar, baking powder, and salt in a bowl, set aside.
In blender, combine milk, tofu, and 1 tablespoon oil until smooth.
Stir the blended mixture into the cornmeal mixture then pour into the oiled baking pan.
Bake for about 20 min- until golden brown and edges start to pull away from the pan.
Let cool and pig out!","url":"https://recipe.bluelayer.org/recipe/48062/cornbread-vegan-style"},{"id":"48050","title":"Ted's Special Mini Loaves White Bread (Bread Machine)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
cream, whipped, cream topping, pressurized
water, bottled, generic
butter, without salt","directions":"Put all the dry ingredients into the Bread Machine.
Add all the wet ingredients.
Set Machine for 2 loaf size on dough cycle only.
When cycle is completed make 4 balls and place into a buttered loaf pan side by side.
Paint the bread with butter.
Cover with cloth and allow to raise to double.
Bake at 375F (oven preheated) for 35 minutes or until hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/48050/teds-special-mini-loaves-white-bread-bread-machine"},{"id":"48028","title":"Greek Cheese Bread (Tiroposomo)","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, feta
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
salt, table
spices, oregano, dried
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the flour in a bowl and mix in the salt evenly.
Mix the honey and the yeast with the 1/2 cup of water.
Make a small dip in the center of the flour and add the yeast/honey water.
Mix just a small amount of the flour into the yeast/honey water and cover the bowl and set it in a warm place for 15 minutes.
After 15 minutes, mix in the rest of the flour, along with enough additional water to make a soft, but not sticky dough.
Mix the additional water in a little at a time.
Gather the dough into a ball and turn it out onto a working surface and knead it until it is smooth and pliable (about 10 minutes).
Put the dough back in the bowl, and cover it with plastic wrap and let it rise in a warm place until double in size.
Brush a shallow oven dish with oil and place the dough into it.
Flatten the dough out with your hands, to cover the bottom of the dish.
Sprinkle the crumbled feta cheese evenly over the dough and press it in with your fingers.
Sprinkle the oregano evenly over the cheese.
Brush the edges of the dough with olive oil and pour the rest of the oil over the cheese.
Let the dough rise uncovered for 30 mins and place in a preheated 450 oven for 30 mins, or until it has a golden color.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/48028/greek-cheese-bread-tiroposomo"},{"id":"48023","title":"Vickys Gluten / Allergy free Flour & Cake Flour Mix","ingredients":"beans, snap, green, raw
potatoes, raw, skin
puddings, tapioca, ready-to-eat","directions":"Mix into a large container with an airtight lid
Stir well with a wire whisk until evenly incorporated, then seal and shake for 1 minute
Store for up to 3 months, makes over 1 kilo
Follow whatever recipe you're using but substitute the recipe flour for this one.
Give it a good shake before using
For bread, add 1tsp xanthan gum (corn based) or guar gum (bean from Indian tree) to every 1 cup / 140g of this flour
For cakes, muffins, cookies and tray bakes, add 1/2 tsp of xanthan or guar gum for every cup / 140g of this flour
The xanthan/guar gum replaces the gluten helping your recipe stay together
Follow the rest of the recipe as written
For cake flour, add 95g cornstarch to 630g of the previous flour mix and combine well.
This is enough for 2 cakes","url":"https://recipe.bluelayer.org/recipe/48023/vickys-gluten-allergy-free-flour-cake-flour-mix"},{"id":"48014","title":"Farinata (Ligurian Bread/Snack)","ingredients":"chickpea flour (besan)
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Whisk chickpea flour, salt, and water until no lumps remain.
Whisk in 2 tblsps olive oil.
Cover and set aside at room temperature overnight.
Preheat oven to 450F.
Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes.
Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes.
Whisk the batter well before using.
Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe).
The batter will sizzle.
Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter.
Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
Cut into wedges and serve as a snack.
Or fill with all kinds of savory goodies like a crepe.","url":"https://recipe.bluelayer.org/recipe/48014/farinata-ligurian-bread-snack"},{"id":"48001","title":"Almond Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
nuts, almonds
butter, without salt","directions":"Combine flour, cornstarch, and powdered sugar; stir in almonds.
Add butter; blend with a wooden spoon until a soft dough forms.
Shape dough into small balls.
Place on ungreased cookie sheet; flatten each ball with lightly floured fork.
Bake at 300F (150C) for 20 to 25 minutes or until edges are only lightly browned.
Cool before storing.","url":"https://recipe.bluelayer.org/recipe/48001/almond-shortbread-cookies"},{"id":"47994","title":"Coriander and Cumin Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
spices, cumin seed
spices, coriander seed
parsley, fresh","directions":"Whisk 1 3/4 cups flour and salt in medium bowl to blend.
Combine 3/4 cup lukewarm water and sugar in bowl of heavy-duty mixer fitted with paddle attachment.
Sprinkle yeast over.
Let stand until mixture is foamy, about 15 minutes.
Add 1 tablespoon olive oil to yeast mixture; beat until blended.
Add flour mixture and beat until soft, very sticky dough forms.
Using rubber spatula, scrape dough out onto generously floured work surface and knead until dough is smooth, adding more flour by tablespoonfuls as needed for soft but still slightly sticky dough, about 5 minutes.
Gather dough together and place in oiled bowl; brush dough lightly with olive oil.
Cover bowl with plastic wrap, then kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Combine cumin seeds and coriander seeds in small dry skillet.
Stir over medium heat until aromatic and lightly toasted, about 2 minutes.
Transfer to mortar or spice mill and crush seeds coarsely.
Line 2 baking sheets with parchment paper.
Turn dough out onto floured surface.
Divide dough into 10 equal pieces.
Roll each piece into ball.
Cover with plastic wrap and let rest on floured work surface 15 minutes.
Using fingers, dimple each ball, then press and stretch each into 3 1/2- to 4-inch round.
Place dough rounds on prepared baking sheets, spacing apart.
Brush each round lightly with olive oil.
Sprinkle cumin-coriander mixture and parsley over each; press lightly to adhere.
Cover with plastic wrap and let rise 30 minutes.
Prepare barbecue (medium heat) or heat heavy large skillet (preferably cast-iron) over medium heat.
Using metal spatula, transfer flatbreads, plain side down, to grill or skillet (work in batches if using skillet) and cook until lightly browned in spots and cooked through, about 4 minutes per side.
Transfer to platter.
Do ahead: Can be made 1 day ahead.
Cool completely.
Enclose in foil and store at room temperature.
Rewarm in foil packet in 350F oven until heated through, about 8 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/47994/coriander-and-cumin-flatbread"},{"id":"47992","title":"Cranberry Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
cranberries, dried, sweetened
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Grease a 20cm square cake pan.
Line base and sides with baking paper.
Place flour, sugar and butter in a food processor.
Process until mixture resembles fine breadcrumbs.
Transfer to a large bowl.
Add cranberries.
Make a well in centre of mixture.
Add buttermilk.
Using a butter knife, stir mixture gently until just combined.
Turn out onto a lightly floured surface.
Gently shape to just bring together.
Don't over handle dough or scones will be tough.
Flatten dough with your hand to about 2.5cm thickness.
Using a 4.5cm round cutter dipped in flour, cut out 16 rounds from dough.
Re-shape and flatten as necessary.
Place rounds side by side in prepared pan.
Brush tops with extra buttermilk.
Cook in very hot oven (240 degrees celsius) for about 15minutes or until scones are lightly browned and sound hollow when tapped.
Turn out pan immediately onto a clean tea towel.
Serve warm with cranberry jelly and/or whipped cream.","url":"https://recipe.bluelayer.org/recipe/47992/cranberry-buttermilk-scones"},{"id":"47989","title":"Parmesan Herb Butter","ingredients":"butter, without salt
cheese, parmesan, hard
spices, parsley, dried
spices, oregano, dried
spices, garlic powder","directions":"Mix all ingredients until well combined.
Form into a small tube and wrap in plastic or place in a small covered container and refrigerate for a couple hours to allow flavors to blend.
Use at room temperature on bread or toast, or try it on noodles, potatoes or veggies.","url":"https://recipe.bluelayer.org/recipe/47989/parmesan-herb-butter"},{"id":"47983","title":"Savory Corn Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
tomatoes, sun-dried
water, bottled, generic","directions":"In a medium bowl, mix together the flour, cornmeal, baking powder and salt.
Mix in the sun-dried tomato pest until evenly distributed.
Add water 1 teaspoon at a time so that the mixture is just moist enough to form a ball.
Heat a large heavy skillet over medium heat.
Form the dough into a ball.
On a lightly floured surface, flatten the dough out to 1/4 inch thickness, or about as thick as a very thin pizza crust.
Place the flat dough into the preheated pan, and fry for about 3 to 4 minutes on each side.
When done, each side should have several browned spots.
Serve immediately, or store at room temperature.
It keeps very well.","url":"https://recipe.bluelayer.org/recipe/47983/savory-corn-flatbread"},{"id":"47971","title":"Red Sockeye Salmon Special","ingredients":"fish, salmon, atlantic, wild, raw
lemon juice, raw
onions, raw
dill weed, fresh
salad dressing, mayonnaise, regular
cream, fluid, heavy whipping","directions":"Remove any remaining skin and bones from the salmon (even the canned salmon may have some).
Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill.
Blend in the mayonnaise and whipping cream.
Cover and chill.
Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.","url":"https://recipe.bluelayer.org/recipe/47971/red-sockeye-salmon-special"},{"id":"47960","title":"Mamas Hot Water Bread","ingredients":"water, bottled, generic
cornmeal, degermed, unenriched, yellow
oil, canola","directions":"In a mixing bowl, gradually add the boiling water to the cornmeal.
Mix until water is absorbed and mixture is stiff enough to hold together when you make it into a patty.
Let the mixture sit for a minute to cool enough to handle.
In a deep cast iron skillet, pour oil to about 1 inch deep and heat over medium-high heat.
Shape patties out of the mixture, in an oval shape and about the size of your palm.
Dip your hands in a bowl of cool water as you do this to prevent the dough from sticking to your hands.
You can adjust the thickness of the patty to suit your taste, keeping in mind that the thinner it is, the crisper it will get and the thicker it is, the longer it will take to cook through.
Mama always made hers thin, about 1/2 inch or so, because Daddy like them crisp.
Place in the hot grease and fry on each side 3-4 minutes until golden brown.
Drain on a plate with paper towels and serve up!
You will probably have to cook these in batches, so keep an eye on your grease that it doesnt get too hot.","url":"https://recipe.bluelayer.org/recipe/47960/mamas-hot-water-bread"},{"id":"47954","title":"Eggless, Easy and Tasty Gingerbread Made WITHOUT Molasses!","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
butter, without salt
syrup, maple, canadian
water, bottled, generic
spices, cinnamon, ground
spices, ginger, ground
salt, table","directions":"Put the sugar into a half-pint measuring cup.
Fill the cup with the golden syrup.
Pour the mixture into a bowl.
Then, put butter into the half-pint measuring cup and fill with boiling water.
Mix well.
Add baking soda.
Now, sift together the remaining dry ingredients.
Mix well until you have a soft, smooth consistency.
Pour into a square or oblong baking pan lined with greaseproof paper.
Bake at 350F for 40 minutes.
Baking tip: All gingerbreads collapse if disturbed too soon while baking.
Variation: As a variation, add 1 cup mixed fruits or fruits and nuts (chopped), if desired.","url":"https://recipe.bluelayer.org/recipe/47954/eggless-easy-and-tasty-gingerbread-made-without-molasses"},{"id":"47947","title":"Bread Machine Onion Bagels","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
spices, onion powder
onions, raw
leavening agents, yeast, baker's, active dry","directions":"Place specified amount of pre-soaked onions in the machine with the rest of the ingredients.
Save the rest to sprinkle on top of the bagels before baking.
Insert ingredients in bread machine.
Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water.
Drop test dough (see hints below).
Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water.
Boil on each side for 1/2 minutes.
Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal for about 15 minutes until golden brown.
Remove from oven and let cool on baking sheet on wire rack for a few minutes.
Let cool on wire rack completely or serve warm.","url":"https://recipe.bluelayer.org/recipe/47947/bread-machine-onion-bagels"},{"id":"47941","title":"White Sandwich Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic
butter, without salt","directions":"If you have a bread bucket:.
Just put in the water, add the remaining ingredients, and crank for 5 minutes to knead.
Let rise till double; crank a couple of times to punch down, then cut into 6 pieces.
Shape each piece into a loaf or put into loaf pan.
Let rise again until almost doubled.
Bake at 375 for 35-40 minutes or till done.
If you don't have a bread bucket (and I never make it like this, so if you are an experienced baker, feel free to do this by your own method):.
Mix the sugar, yeast, powdered milk and warm water.
Let it stand a few minutes, or till it gets bubbly.
Add flour, salt, and butter and mix well.
Let it rise for 30-60 minutes or so.
Punch down and knead till smooth.
Shape dough in to loaves and let rise again until almost doubled.
Bake at 375 for 35-40 minutes or till done.","url":"https://recipe.bluelayer.org/recipe/47941/white-sandwich-bread"},{"id":"47929","title":"Artichoke Cheese Dip","ingredients":"artichokes, (globe or french), raw
cheese, mozzarella, low sodium
salad dressing, mayonnaise, regular
cheese, parmesan, hard
spices, garlic powder
chives, raw
parsley, fresh
lemon juice, raw","directions":"Mix all the ingredients in a 5 by 9-inch baking dish.
Cook at 325 degrees for 45 minutes.
Serve warm with crackers or fresh bread.","url":"https://recipe.bluelayer.org/recipe/47929/artichoke-cheese-dip"},{"id":"47927","title":"Macadamia and Ginger Shortbread","ingredients":"nuts, macadamia nuts, raw
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
spices, ginger, ground
sugars, powdered","directions":"Preheat oven to 130C (fan forced).
Spread nuts on a baking tray and cook for 7 to 8 minutes, or until lightly golden and then cool and chop.
Use electric beaters to beat butter and sugar until light and creamy and then add sifted flours, using a butter knife to mix together, then add the ginger and macadamia nuts and mix.
Gather dough together and turn out onto a sheet of non-stick baking paper and press dough out to a 25cm round.
With dough still on the paper, lift it onto a baking tray and use your fingers to pinch the edges to give a fluted effect.
Score dough into wedges and prick with a fork and sprinkle the extra sugar on.
Cook for 35 minutes, or until firm and pale golden.
Cool on tray, dust with icing sugar and then cut into wedges.","url":"https://recipe.bluelayer.org/recipe/47927/macadamia-and-ginger-shortbread"},{"id":"47925","title":"Speedy Bread on Hot Stone","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Mix well all the ingredients in a bowl or with the food processor.
Cover the dough in the bowl with 1 tablespoon flour and let raise 30 minutes.
Spread 2 tablespoons flour on a baking foil on a big plate.
Use a spatula and if necessary some flour to detach the dough from the bowl and transfer on the baking foil.
Spread 1 tablespoon of flour on the dough.
Place the dough in a lukewarm oven (40C/105F) or in a warm place and let double its volume.
30 Minutes before baking place your baking stone in the oven and preheat at 475F (250C) (heat and timing are basing it on convection oven).
Place a bowl with hot water on the bottom of the oven.
Transfer the foil with the dough (leave the foil under the dough if it's easier for you!)
on the stone.
Bake about 30 Minutes or until nicely brown at 475F (250C).
Let cool down on a rack.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/47925/speedy-bread-on-hot-stone"},{"id":"47923","title":"Salt Bread (Barbados)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
lard
water, bottled, generic","directions":"Put all the ingredients except the water into a large bowl and blend until you get fine crumbs.
Add the water and knead for two minutes, then let rise until doubled in size.
Punch down and divide into four equal portions.
Brush with water and turn over.
Let rest for 15 minutes, then turn over again and let rest for another 15 minutes.
Sprinkle the tops of the rolls with flour and place them in a preheated 325 degree oven for 15 minutes or until golden (mine took more like 25 or 30 minutes, so make sure you watch them).
This is a really soft bread, so your rolls aren't going to sound too hollow when you knock on them.
Go by color instead.","url":"https://recipe.bluelayer.org/recipe/47923/salt-bread-barbados"},{"id":"39721","title":"Rustic Bread Salad","ingredients":"wheat flours, bread, unenriched
tomatoes, red, ripe, raw, year round average
fresh red onions,
cheese, parmesan, hard
spices, basil, dried
salad dressing, italian dressing, commercial, regular","directions":"Toss bread with tomatoes, onions, 1/4 cup cheese and basil in large bowl.
Add dressing; mix lightly.
Top with remaining cheese.","url":"https://recipe.bluelayer.org/recipe/39721/rustic-bread-salad"},{"id":"47898","title":"Jalapeno Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
corn, sweet, white, raw
peppers, jalapeno, raw
spices, coriander seed
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place all ingredients in order suggested by manufacturer.
Select basic bread setting.
Choose crust color and loaf size is available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).","url":"https://recipe.bluelayer.org/recipe/47898/jalapeno-bread"},{"id":"47893","title":"Traditional Irish Soda Bread with Caraway","ingredients":"wheat flour, white, all-purpose, unenriched
spices, caraway seed
sugars, granulated
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425F.
Spray round 8-inch cake pan with nonstick cooking spray.
Combine flour, caraway seeds, sugar and salt in mixing bowl.
In separate bowl, whisk baking soda into buttermilk.
Make a well in center of flour.
Pour buttermilk mixture into well, and stir to blend, using large spatula or wooden spoon.
Dough should be soft but not sticky; if still sticky, work in 1/4 cup flour at a time until dough holds together.
Scrape dough into cake pan.
Lightly flour hands, and pat dough flat.
Using sharp knife, cut deep cross on top.
Prick each quarter three or four times with fork.
Bake bread 30 minutes, or until golden brown on top and knife inserted in center comes out clean.
Remove from pan, and cool slightly on rack.
Serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/47893/traditional-irish-soda-bread-with-caraway"},{"id":"47887","title":"Cinnamon Pecan Shortbread","ingredients":"butter, without salt
sugars, brown
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat the oven to 325 degrees F.
In a large bowl, beat the butter and brown sugar on medium speed until creamy.
Beat in the vanilla and salt until well-mixed.
Reduce the speed to low and beat in the flour until incorporated.
Press the dough into a 9-inch round springform or cake pan in an even layer.
Press in the pecans.
Bake until golden brown, about 25 minutes.
Cut into 16 wedges, then cool completely in the pan on a wire rack.
Tip: The shortbread can keep in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/47887/cinnamon-pecan-shortbread"},{"id":"47886","title":"Seasoned Bread Crumbs 4","ingredients":"oil, olive, salad or cooking
bread crumbs, dry, grated, plain
nuts, pine nuts, dried","directions":"Heat the oil in a wide skillet over medium heat.
Stir in the bread crumbs and pine nuts and toast them, stirring often, until golden brown.
Use the toasted crumbs to dress pastas made with oil and garlic, like the Spaghettini with Oil and Garlic on page 103, or a vegetable sauce, like the Cavatelli with Bread Crumbs, Pancetta, and Cauliflower on page 114.
I dont suggest using them with tomato sauce or any very saucy pasta.","url":"https://recipe.bluelayer.org/recipe/47886/seasoned-bread-crumbs-4"},{"id":"47879","title":"Cheddar Cheese Biscuits","ingredients":"butter, without salt
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cheese, cheddar
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425F.
Brush 12 large (1-cup) muffin cups with some of melted butter; reserve remaining butter for brushing on baked biscuits.
Using on/off turns, mix next 4 ingredients in processor.
Add 1/2 cup cubed chilled butter.
Using on/off turns, process until coarse meal forms.
Transfer to large bowl.
Add cheese; toss to combine.
Add buttermilk and stir just to blend (batter will be sticky).
Divide among prepared muffin cups, about 1/2 cup for each.
Bake biscuits until golden brown and tester inserted into center comes out clean, 25 to 30 minutes.
Brush tops with remaining melted butter.
Cool 5 to 10 minutes, then remove biscuits from pan and transfer to rack to cool slightly.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/47879/cheddar-cheese-biscuits"},{"id":"47878","title":"Sunflower Seed Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sunflower seed kernels, dried
seeds, sunflower seed kernels, dried
cornmeal, degermed, unenriched, yellow","directions":"**If youre not familiar with the 5 Minutes a Day approach, youll need a LARGE (a gallon at least) container with a lid.
I use a gallon ice cream tub with a hole poked in the lid (you dont want the lid to be airtight or itll explode with the expanding gases as the dough rises).
Youll also need enough fridge space to store this container until you use all the dough.
You should also know that this recipe will make 3-4 medium sized (about a pound) loaves.
But that wont be a problem.
Oh, and once youve tried this approach, it WILL change your everyday life.
If youre a bread person, at least.
In your storage tub, combine the warm water, yeast, and salt.
Swirl or stir gently to dissolve the yeast.
Add the flours and sunflower seeds all at once.
Stir with a spoon until the dough begins to come together.
Then get your hands in there and mix until all the liquid is incorporated and there are patches of dry flour left over.
Put the lid on the container (you may not want to seal it yet and remember dont use an airtight lid!)
and let the dough rise at room temperature for three hours or so.
At this point it should have not quite doubled in size.
(I found this dough didnt rise as much as others, but it has an amazing oven lift.)
Stick it in the fridge over night.
About an hour before you want to eat the bread, preheat the oven to 450F and place a pan of water on the bottom shelf of the oven.
Now prepare your baking surface.
You can use a pizza stone (which you should preheat with the oven), but I dont have one, so Ive been using a normal half-sheet pan.
To use a normal half-sheet pan, you need to spread a thin layer of cornmeal or semolina on the pan roughly in the shape and size of your loaf.
This will keep it from sticking.
Then pull out a chunk of dough about the size of a softball (or however big you want the loaf to be) and shape the loaf: what you want to do is create a gluten cloak.
To do this you need to sort of flatten (not squish) your dough into a disc and then roll the edges toward the bottom.
Youll be able to see the strands of gluten forming and creating almost a network across the top of the loaf.
I like an oblong loaf shape for this bread, but it really doesnt much matter what shape you give it.
(*See photo) 8.
Once youve shaped the loaf, roll the top and sides of it in the extra sunflower seeds until the loaf is pretty generously coated.
Place it on top of the cornmeal on your baking sheet and make sure the bottom is pretty thoroughly coated in the cornmeal.
Trust me: you do NOT want your bread sticking.
Then slash the loaf: take a sharp knife and cut a slash about 3/4 right down the middle of the loaf (lengthwise).
This will give it room to rise and will make it look awfully pretty.
Let the bread rest at room temperature for 20 minutes while the oven pre-heats.
Bake it for 30 minutes.
It should be evenly browned (my oven is really small and heats unevenly, so I rotate the loaf halfway through to ensure even browning) and when its done it will sound hollow if you tap on the bottom of the loaf.
(You *may* need an additional 5 or so minutes and definitely more if you bake a considerably larger loaf.)
Let it cool for a few minutes before you tear into it.
Itll give it time to compose itself and will lessen the likelihood that youll burn the dickens out of your mouth.
(Not that it wouldnt have been worth it.)","url":"https://recipe.bluelayer.org/recipe/47878/sunflower-seed-bread"},{"id":"47872","title":"Microwave Creamy Brie Starter","ingredients":"cheese, brie
cranberry sauce, canned, sweetened
nuts, almonds","directions":"Place brie on a microwaveable serving plate.
Spread with sauce.
Press almonds on to cover.
Microwave on HIGH 1 - 1 1/2 minutes - do this in 30 second bursts to prevent cheese overheating.
Serve immediately with melba toasts.
PS: You can make your own by cutting 4 slices bread, crusts removed into 4 diagonally, then in to half again making 8 triangles.
Microwave on turntable lined with paper towel for 1 to 1 1/2 minutes on HIGH.","url":"https://recipe.bluelayer.org/recipe/47872/microwave-creamy-brie-starter"},{"id":"47858","title":"Flax Seed Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
spices, poppy seed
seeds, flaxseed
wheat flours, bread, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched
seeds, sunflower seed kernels, dried","directions":"Place ingredients in bread machine pan in the order given.
If you use all whole wheat flour the bread will have a slightly denser texture, but it is still very nice.","url":"https://recipe.bluelayer.org/recipe/47858/flax-seed-bread"},{"id":"47824","title":"Coquilles St. Jacques","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, nutmeg, ground
spices, pepper, black
vinegar, red wine
delallo, italian seasoned breadcrumbs,
mollusks, scallop, (bay and sea), cooked, steamed
cheese, gruyere","directions":"Heat the milk to a simmer in a small saucepan over medium-high heat.
While the milk is heating, melt 3 tablespoons of the butter in a medium saucepan over medium heat.
Add the flour and cook, stirring, until foamy, about 3 minutes.
Add the hot milk all at once while whisking.
Stir the sauce until it is thick and bubbly.
Remove from the heat and add the salt, nutmeg, black pepper, and sherry vinegar.
Taste for seasoning and adjust if necessary.
Let cool slightly before continuing.
Heat a medium skillet over medium heat and melt the remaining 2 tablespoons of butter.
Remove the skillet from the heat and stir in the breadcrumbs to coat them evenly with the butter.
Reserve.
Preheat the broiler and arrange an oven rack to the highest position.
Set out the shells (or ramekins) on a baking sheet.
Arrange 2 scallops in each.
Top each scallop with about 3 tablespoons of the sauce.
Sprinkle some of the cheese over the sauce and top with a tablespoon or so of the buttered breadcrumbs.
Broil the scallops for about 7 minutes.
The sauce and cheese should be golden brown.
The scallops should be tender and juicy, not overcooked.
Carefully transfer the hot scallops in their shells (or ramekins) to a serving plate.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/47824/coquilles-st-jacques"},{"id":"47805","title":"Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In the bowl of a stand mixer, mix the water, yeast, honey, butter and salt with a rubber spatula.
Mix in 1 cup of each of the whole-wheat and all-purpose flours.
Transfer to a lightly floured surface and knead until dough is smooth and elastic.
Place the dough in a very lightly oiled large bowl and cover with plastic wrap.
Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.
Heat the oven to 375.
Gently press down the dough and divide it into two equal pieces.
Gently press each piece into a rectangle about 1-inch thick and no longer than 9 inches.
With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself.
Turn the dough seam-side up and pinch it closed.
Place each cylinder of dough into a greased 9 by 5-inch loaf pan, seam-side down, pressing the dough gently so it touches all four sides of the pan.
Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205, 35 to 45 minutes.
Transfer the bread immediately from the baking pans to a wire rack; cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/47805/whole-wheat-bread"},{"id":"47786","title":"Gingerbread Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
molasses
syrups, corn, light
spices, ginger, ground
spices, cinnamon, ground
salt, table
leavening agents, baking soda","directions":"Preheat oven to 250.
Line 2 large baking dishes (I used 9 X 13 pans) with foil and coat with cooking spray.
Fill each with 7 1/2 cups popcorn.
Combine butter, brown sugar, molasses, corn syrup, ginger, cinnamon, and salt in a large, heavy bottom saucepan.
Heat over medium heat until mixture boils.
Boil for 5 minutes; stirring frequently.
Remove from heat and add baking soda.
Pour over popcorn; toss to coat.
Bake at 250 for one hour, carefully stirring the warm mixture about every 15 minutes.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/47786/gingerbread-popcorn"},{"id":"47783","title":"Bread Machine Classic White Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/47783/bread-machine-classic-white-bread"},{"id":"47776","title":"Strudel Pastry Austro-Italian Style","ingredients":"butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"In a food processor, place 4 ounces butter, 1 teaspoon salt, and 2 1/2 cups flour and blend until texture of bread crumbs.
Slowly add ice water until dough comes together.
Remove and form into a ball, then flatten it into a 8 by 10-inch rectangle and place in refrigerator.
This is called the pasta mixture.
In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out on to board.
Working quickly, form this mixture in a 4-inch square and place in refrigerator.
This is called the burro mixture.
After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface.
Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift.
Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly.
If butter comes to surface, flour the spot heavily and continue working.
Fold bottom third up and top third down to form a small package and turn 90-degrees clockwise.
Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again.
Repeat folding process and refrigerate 30 minutes, covered in a moist cloth.
Remove and repeat the rolling-and-folding process 3 times.
Allow 30 minutes refrigeration between each maneuver.
The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.","url":"https://recipe.bluelayer.org/recipe/47776/strudel-pastry-austro-italian-style"},{"id":"47755","title":"No-Knead Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 375 degrees F. Grease a loaf pan.
In a large bowl, combine dry ingredients.
Add beer quickly and combine; the batter will be sticky and lumpy.
Pour batter into loaf pan.
Brush the top with butter.
Bake 3540 minutes, until bread is golden brown and a toothpick inserted in the center comes out clean.
Let cool 10 minutes.
Transfer onto a rack to cool completely before slicing.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/47755/no-knead-beer-bread"},{"id":"47753","title":"Raspberry Fondue","ingredients":"syrup, maple, canadian
cornstarch
water, bottled, generic","directions":"In a sieve over a bowl, drain raspberries, reserving 1 cup (250 mL) syrup.
In another bowl, whisk together cornstarch and water until dissolved.
In a saucepan over medium heat, warm reserved syrup for about 3 minutes.
Add dissolved cornstarch and continue heating for 2 minutes or until thickened.
Remove from heat.
Stir in raspberries; mix well.
Transfer immediately to dessert fondue pot over candle flame.
Spear a piece of fruit or cake with fondue fork and dip in fondue.
Serve with...
Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.","url":"https://recipe.bluelayer.org/recipe/47753/raspberry-fondue"},{"id":"47747","title":"Squaw Bread","ingredients":"raisins, seeded
sugars, granulated
beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
candies, caramels
vital wheat gluten
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine-like, margarine-butter blend, soybean oil and butter
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix raisins with 1/2 cup of the water and let sit overnight to plump (then puree` if desired).
Add the honey, brown sugar, caramel coloring and oil to raisins.
Proof the yeast in 1/4 cup warm (100^ - 110^) water mixed with1 teaspoon of sugar for 10 minutes.
Mix the flours, wheat gluten, dry milk and salt together.
Mix in the rest of the water and the raisin mixture, and knead using the dough hook of mixer to incorporate all ingredients.
Pour dough into a greased bowl and let rise till doubled.
Put dough back in mixer and knead with dough hook for about 7 minutes, adding more flour to coax dough to leave the sides of the bowl and cling to the hook.
Shape into two loaves and put in two 8 X 5 X 4 greased loaf pans.
Let rise again to double and bake for 30 minutes at 350^ or until lightly browned.
Bread will sound hollow when tapped.
Remove from pans and cool well before slicing.","url":"https://recipe.bluelayer.org/recipe/47747/squaw-bread"},{"id":"47746","title":"Italian Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Dissolve the sugar in the water, then sprinkle in the yeast, stir an wait 10 minutes.
Add the salt and 4 cups of flour and beat for three minutes.
Add in 2-3 more cups of flour, stir or knead.
Add more flour until you have enough to make a good stiff dough.
Knead until smooth and soft.
Grease a good sized bowl and turn the bread over in it, lightly greasing all sides.
Cover with plastic wrap.
Rise until doubled in a warm place.
Punch down and divide into three parts.
Knead each, return to bowl, cover again and let rise.
When doubled, pre-heat oven to 450 degrees.
Knead gently and shape the dough into three oblong shapes.
Place on a large, lightly greased baking sheet which has been sprinkled with corn meal Cover with a cloth and let rise until doubled.
Just before baking, score bread with a sharp knife very lightly down the middle then mist bread with water.
Turn the bread and mist every 5 minutes.
Bake 20 min or so or until the bread is golden brown and sounds hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/47746/italian-bread"},{"id":"47728","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic","directions":"In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
Dissolve the salt in 23 cup of the warm water.
With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
Cover with plastic wrap and allow dough to rest for at least 30 minutes.
On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
Place the tortilla on a plate and cover with plastic wrap.
Repeat the rolling out process for the remaining 11 balls of dough.
Heat a flat cast iron griddle over moderately high heat.
Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
Flip the tortilla and cook it for another 30 to 45 seconds.
The tortilla should be lightly browned but still soft and flexible.
Transfer the cooked tortilla to a heavy towel and wrap it up.
Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
The tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
To reheat the tortillas, tuck them in an envelope made out of aluminum foil and heat in a 325F (160C).
oven for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/47728/homemade-flour-tortillas"},{"id":"47725","title":"Poppy Seed Maple Bread (Abm)","ingredients":"water, bottled, generic
oil, canola
syrup, maple, canadian
salt, table
spices, poppy seed
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
orange juice, raw","directions":"Put ingredients in bread machine pan in order recommended by manufacturer.
Bake on medium crust setting.","url":"https://recipe.bluelayer.org/recipe/47725/poppy-seed-maple-bread-abm"},{"id":"47704","title":"G-mas Brown Sugar Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees F. 2.
Cream butter and sugar till light and fluffy.
Add 3 cups of flour and mix well.
Add 3/4 cup flour and mix again.
Sprinkle counter with remaining 1/4 cup and dump dough out onto it.
Knead dough lightly to make a soft dough.
Roll to about a 1/2-inch thick rectangle and cut into strips then rectangles about 3 inches long and 1 inch wide.
OR divide dough into quarters and flatten into disks and slice into 8 triangles.
Place on ungreased, unlined cookie sheets and prick with a fork.
Bake for 20-25 minutes until lightly firm and barely brown.","url":"https://recipe.bluelayer.org/recipe/47704/g-mas-brown-sugar-shortbread"},{"id":"47699","title":"Sesame Flatbreads","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
salt, table
spices, pepper, black
water, bottled, generic","directions":"Heat grill to high
Dust a non-stick baking sheet with a little flour.
Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl.
Stir in a little water and keep adding water until you get a smooth dough.
Divide the dough into 4 and press each piece into an oval approx 5mm thick.
Place on the sheet and grill for 3 mins on each side until puffed and golden.
Brush with a little olive oil before serving, if you like.","url":"https://recipe.bluelayer.org/recipe/47699/sesame-flatbreads"},{"id":"47692","title":"Fluffy Honey and Heavy Cream Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
salt, table
butter, without salt","directions":"Put all the ingredients except for the butter in a bread maker and put it on dough setting.
After 5 minutes have passed, add the butter and allow it to stay in the bread maker until it has proven and deflated.
Separate the dough into 7 or 8 pieces, and let them sit for 15 minutes.
Press the air out of the dough and roll the pieces into balls, then arrange them on a baking sheet.
Allow the balls to undergo the second rising at 38 - 40C for 25 minutes.
Use kitchen scissors to cut small notches in the surface of the balls, then bake the rolls at 190C for 12 - 14 minutes.
Please monitor the rolls to check browning.
Just like in the picture, the rolls are done once they've become a nice brown color!
Since the rolls are very soft, please be careful not to touch them when removing so as not to leave fingerprints.","url":"https://recipe.bluelayer.org/recipe/47692/fluffy-honey-and-heavy-cream-rolls"},{"id":"47679","title":"Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
egg substitute, powder
soymilk, original and vanilla, unfortified
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Mix it all together just until it is completely mixed.
Baked in a NON-preheated 450 degree oven for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/47679/cornbread"},{"id":"47671","title":"Brown Sugar Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
sugars, granulated","directions":"Preheat the oven to 325 degrees F.
Lightly grease a 9-inch springform pan with 1 teaspoon of the butter and set aside.
In a large bowl fitted with an electric mixer, cream the remaining 8 ounces of butter.
Add the sugar and beat until light.
Add the flour and salt, and mix just until incorporated, being careful not to overmix.
Press the dough into the bottom of the prepared pan.
Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines.
Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough.
Cut into 12 wedges before baking.
Bake until set and pale golden brown, 30 to 40 minutes.
Remove from the oven and release the sides of the pan.
Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/47671/brown-sugar-shortbread-cookies"},{"id":"47655","title":"Beer Bread #1","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
alcoholic beverage, beer, regular, all","directions":"Place in a greased and floured loaf pan.
Bake at 350F (180C) for 1 hour.","url":"https://recipe.bluelayer.org/recipe/47655/beer-bread-1"},{"id":"47648","title":"Brown Sugar Peanut Butter Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
cornstarch
salt, table
butter, without salt
butter, salted
vanilla extract","directions":"Preheat oven to 325 degrees.
In a food processor, mix flour, sugars, cornstarch and salt.
Add butter, peanut butter and vanilla and pulse 15 to 18 times, until dough just comes together when pressed.
(Dough will be crumbly; do not overprocess.)
Pat dough into a nonstick or lightly buttered 9-inch round cake pan.
Prick dough all over with a fork at 1-inch intervals.
Bake for 35 minutes, or until deep golden brown.
Mixture will look bubbly.
Place on a rack and cool in the pan for 5 minutes.
Cut into 8 wedges while still warm.
Cool to room temperature before serving.
Serve with sweet-potato ice cream.","url":"https://recipe.bluelayer.org/recipe/47648/brown-sugar-peanut-butter-shortbread"},{"id":"47609","title":"Cheddar and Vegetable Stuffed Grill Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, cumin seed
spices, coriander seed
salt, table
oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
cheese, cheddar","directions":"In a large bowl, dissolve yeast in water.
Slowly stir in whole wheat flour, cumin, and coriander.
Mix well, cover, and set aside to rise in a warm place for about 45 minutes.
Stir in salt, oil, and 2 cups of unbleached white flour.
Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking.
Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up.
Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
Divide dough into six pieces and roll into smooth balls.
On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inch thick).
Place equal amounts of vegetables and cheese in center of each circle.
Pull edges up to center, pinch closed and press to flatten.
Cover with a cloth, and let rise for 20 minutes.
Preheat grill to medium-hot.
Gently place calzones on grill, pinched side down, and cook about 5 minutes on each side, until well marked and browned.","url":"https://recipe.bluelayer.org/recipe/47609/cheddar-and-vegetable-stuffed-grill-bread"},{"id":"47603","title":"Everyday Bread","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread maker in order given above.
Bake on Basic cycle.","url":"https://recipe.bluelayer.org/recipe/47603/everyday-bread"},{"id":"47589","title":"Roast Pork Loin in Horseradish Crust","ingredients":"bread crumbs, dry, grated, plain
oil, olive, salad or cooking
horseradish, prepared
pork, fresh, loin, tenderloin, separable lean only, raw
mustard, prepared, yellow
salad dressing, mayonnaise, regular","directions":"Preheat oven to 475 degrees.
In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown.
Transfer bread crumbs to a bowl and toss well with horseradish.
Pat pork dry and season with salt and pepper.
In a skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes.
Transfer pork to a shallow baking pan.
In a small bowl, mix mustard and mayonnaise.
Coat top and sides evenly with mixture.
Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 145 degrees for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes.
Transfer pork to a cutting board and let stand 5 minutes.
Cut pork into 1/4-inch-thick slices.
Serve with balsamic-braised red cabbage and onions and boiled new potatoes with chive butter","url":"https://recipe.bluelayer.org/recipe/47589/roast-pork-loin-in-horseradish-crust"},{"id":"47582","title":"Soft-N-Fluffy Hamburger Buns","ingredients":"water, bottled, generic
oil, canola
wheat flours, bread, unenriched
sugars, granulated
salt, table
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine.
Line baking sheets with parchment paper.
When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes.
Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough.
Roll gently, with just a little pressure, to form a dough ball with a silky surface.
Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun.
Cover with a cloth and let rise until doubled, 30 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes.
Let cool on racks before slicing.","url":"https://recipe.bluelayer.org/recipe/47582/soft-n-fluffy-hamburger-buns"},{"id":"47578","title":"Easy Whole Wheat Malted Barley Bread","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
barley, hulled
leavening agents, yeast, baker's, active dry
sugars, granulated","directions":"1) Take 100 grams of warm water, your sugar and yeast, and mix together.
Set aside for 15 minutes in a lukewarm place.
If the room temperature is cold, a heating pad may come in handy in your bread making.
This is called \"Proofing\" the yeast.
It will be ready once it starts to froth.
2) Divide your flour, milk , oil, salt and malted barley into two bowls in equal measurements.
Add remaining 100g warm water in 1 bowl, and the 100g proof mixture into the other bowl.
Knead each evenly.
3) After kneading both dough balls evenly, remove from bowls, clean those bowls and then line them with oil, and replace the balls into the two bowls.
Let rest and rise for 4 hours.
Again, if it's cold where you live, you may want to use a heating pad.
4) Knead both dough balls separately and replace in the bowls.
Allow to rise for an additional hour.
5) Combine the dough together, kneading for about 5 minutes.
Allow to rise for an additional hour.
If you'd like a sourdough bread, allow it to rise longer.
You can get an idea what the bread will be like by periodically (every few hours) tasting a small pinch of the bread.
6) When you're ready to bake, divide the dough into 2 long loaves, and bake in a preheated oven for 25-35 minutes or until hard on the outside.
Do not overcook.
A baking stone comes in handy.
7) Allow to cool.
Enjoy your bread however you like.
I slice it up and eat it as toast throughout the week.
If however you don't plan on eating it immediately, be sure to store it in an airtight container otherwise it will get stale after 2-3 days.","url":"https://recipe.bluelayer.org/recipe/47578/easy-whole-wheat-malted-barley-bread"},{"id":"47570","title":"Brown Sugar Shortbread Recipe","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"In a mixing bowl, cream butter and sugar.
Gradually stir in the flour.
Turn onto a lightly floured surface and knead till smooht, about 3 min.
Pat into a 1/3-inch thick rectangle measuring 11x8x2-inches.
Cut into 2x1-inch strips.
Place 1 inch apart on ungrased baking sheets.
Prick with a fork.
Bake at 300 for 25 min or possibly till bottom begins to brown.
Cold for 5 min; remove to a wire rack to cold completely.","url":"https://recipe.bluelayer.org/recipe/47570/brown-sugar-shortbread-recipe"},{"id":"47559","title":"Krispy King (Rice Krispy Treats)","ingredients":"candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt","directions":"Turn on stove, to a \"very low heat\" (gas works best).
(Too high a heat, will make butter brown, and marshmallows toast, or candy, instead of melt Smooth).
spray pot with cooking spray (lightly).
add butter and melt on \"very Low heat\" stiring occasionally.
add marshmalolows: melt stiring often (as to \"not\" candy or burn them) (marshmallows are done when they are smooth no lumps and still hold their origional color, If they start to go transparent, they have cooked too long!
).
add Rice Krispies : stir until evenly coated.
pour into a (lightly sprayed) pan or mold of your choice.
(I use two bread pans, about 14x4)
press firmly into mold!
remove from mold, and cool completely --.
cut serve and enjoy!
(I cut each pan into 8 pieces.
{16 total}).","url":"https://recipe.bluelayer.org/recipe/47559/krispy-king-rice-krispy-treats"},{"id":"47558","title":"Black Forest Potato Salad Recipe","ingredients":"potatoes, raw, skin
vinegar, cider
oil, olive, salad or cooking
water, bottled, generic
spices, pepper, black
apples, raw, with skin
pork sausage, link/patty, unprepared
sauerkraut, canned, solids and liquids
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh","directions":"In 2-qt saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water till tender, about 12 min; drain.
Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.
Fold in apples.
In large nonstick skillet over medium heat, toss and brown sausage 10 min.
Remove with slotted spoon.
Drain on paper towels.
Add in potatoes, sauerkraut, onions, parsley and sausage to apple mix; toss gently.
Season with salt.
Menu: Crusty Peasant Bread, Chocolate Frzn Yogurt with Fudge Sauce and Cherries","url":"https://recipe.bluelayer.org/recipe/47558/black-forest-potato-salad-recipe"},{"id":"47556","title":"Creamy Rye (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
spices, caraway seed
salt, table
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cream, sour, cultured
molasses
leavening agents, yeast, baker's, active dry","directions":"Combine according to your manufacturer's directions.
Success Hints: For a different kind of snack, top with Simple Chutney Cheese Spread (see recipe I posted) This recipe can be made using regular or rapid rise cycles.","url":"https://recipe.bluelayer.org/recipe/47556/creamy-rye-bread-machine"},{"id":"47549","title":"Basil Parmesan Bread Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, basil, dried
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cheese, parmesan, hard","directions":"*** Add in parmesan cheese after dough has formed a smooth ball - about 5 minuted into the first kneading period!
Add in ingredients according to bread machine manufacturer's instructions - Sweet, Wheat, or possibly Basic Cycle.","url":"https://recipe.bluelayer.org/recipe/47549/basil-parmesan-bread-recipe"},{"id":"47543","title":"Uncle Bill's Beets & String Beans in a Cream Sauce","ingredients":"beets, raw
beans, snap, green, raw
butter, without salt
sugars, granulated
salt, table
spices, garlic powder
dill weed, fresh
cream, whipped, cream topping, pressurized","directions":"In a medium sized saucepan, add whole beets, (Do not cut the top or bottom of the beets.
).
Snip the ends off the string beans and discard, then add them to the saucepan with beets.
Cover with hot water and bring to boil.
Reduce heat to a strong simmer, place lid on saucepan and cook the beans for 10 minutes.
Remove beans into a mixing bowl and cover with cold water; set aside.
Continue to cook the beets for an additional 20 - 25 minutes or just until you can pierce the beets with a fork; do not overcook.
Immediately drain the beets and cover with cold water, drain and cover again with cold water and let sit for 3 minutes.
Cut the tips and bottom of the beets, peel the skins and discard.
Cut the beets into quarters and then slice them to about 1/8 inch thick slices.
In a large frying pan, melt butter on medium-high heat.
Add the sliced beets and stir to coat with butter.
Cut the beans in half and add to the frying pan stirring to coat with butter.
Saute' the beets/beans for 8 minutes, mixing often.
Add the sugar, salt, granulated garlic powder, dried dill weed and whipping cream, stirring to coat beets/beans.
Continue to simmer uncovered for another 3 to 5 minutes or until a nice creamy sauce begins to form and thicken slightly.
Serve as a side dish or over a slice of bread.
NOTE: You can also use yellow string beans.
It takes about 6 - 1 1/2\" diameter beets for 12 ounces.
It takes about 16 - 6\" long beans for 6 ounces.","url":"https://recipe.bluelayer.org/recipe/47543/uncle-bills-beets-string-beans-in-a-cream-sauce"},{"id":"47542","title":"Honey Wheat Bread With Zoom","ingredients":"oil, olive, salad or cooking
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Blend oil, honey and warm water in large mixing bowl.
Sprinkle with yeast and let stand 3 minutes.
Stir in Krusteaz Zoom Cereal, whole wheat flour and salt.
Add 1/4 cups all-purpose flour and salt.
Stir vigorously 1 minute.
Add enough remaining flour to make an easy to handle dough.
Knead dough on a lightly floured surface 12-15 minutes or until smooth and elastic, but not sticky.
Place dough in a greased bowl, turning to lightly coat all sides.
Cover with a cloth.
Let rise in a warm, draft-free place until double in size (about 1 hour).
Punch dough down.
Shape dough into a loaf and place in a greased 9x5x3-inch loaf pan.
Cover with a cloth and let rise again until double in size (about 45 minutes).
Bake at 375 degrees F 35-45 minutes or until ground brown and loaf sounds hollow when lightly tapped.
Remove bread from pan to wire rack; cool.
BREAD MACHINE INSTRUCTIONS.
(For a 1 1/2 - 2 lb loaf capacity machine).
Place all ingredients in bread pan, adding yeast last.
(Some machines may require a yeast adjustment.)
Select regular or whole wheat cycle.
After the baking cycle ends, remove bread from pan to wire rack; cool.","url":"https://recipe.bluelayer.org/recipe/47542/honey-wheat-bread-with-zoom"},{"id":"47531","title":"Oat and Seed Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
molasses
oats
seeds, flaxseed
seeds, sunflower seed kernels, dried
leavening agents, yeast, baker's, active dry
sugars, granulated","directions":"Take one cup warm water, combine yeast and sugar, set aside.
The remaining 3 cups of water should be (tap) hot.
Add oil, molasses, flax, sunflower seeds, oats, and salt.
Mix in whole wheat flower.
Mix in yeast mixture which should have risen nicely.
Knead in white flour, adding until it is no longer sticky but is still soft.
Allow to rise covered for an hour and a half, turning under every half hour.
Divide into three large loaf pans, heat oven to 375'F, allow to rise in pans until oven heats up.
Bake for about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/47531/oat-and-seed-bread"},{"id":"47530","title":"Mini Vegetable Casserole Recipe","ingredients":"brussels sprouts, raw
onions, raw
carrots, raw
soup, cream of chicken, canned, condensed
cheese, cheddar
bread crumbs, dry, grated, plain","directions":"Combine frzn vegetables and soup.
Spoon into shallow baking dish and cover.
Bake at 325 degrees for 45 min.
Stir vegetables once after 30 min.
Top with cheese and crumbs; uncover for last 5-10 min.","url":"https://recipe.bluelayer.org/recipe/47530/mini-vegetable-casserole-recipe"},{"id":"47521","title":"Whole Wheat Sandwich Bread (Artisan No-Knead)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
salt, table
honey
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Mix yeast, salt, honey and butter with the lukewarm water in a 5 quart bowl, or a lidded (not airtight) food container.
Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachement), or a heavy-duty stand mixer (with dough hook).
If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight), and allow to rest a room temperature until the dough rises and collapses (or flattens on top); approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Refrigerate in a lidded (not airtight) container and use over the next 5 days.
On baking day, lightly grease a 9x4x3 nonstick loaf pan with a neutral-tasting oil.
Dust the surface of the refrigerated dough with flour and cut off a 1-1/2 pound (canteloupe sized) piece.
Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom and all four sides, rotating the ball a quarter-turn as you go.
Form an elongated oval and place it in the prepared pan.
Allow to rest for 1 hour and 40 minutes (or just 40 minutes if you are using fresh, unrefrigerated dough).
Twenty minutes before baking time, preheat the oven to 400F, with an empty broiler tray on any other shelf that won't interfere with the rising bread.
Place the loaf on a rack near the center of the oven.
Pour 1 cup of hot tap water into the broiler tray and quickly close the door.
Bake for about 50 minutes, or until deeply browned and firm.
Allow to cool before slicing or eating.","url":"https://recipe.bluelayer.org/recipe/47521/whole-wheat-sandwich-bread-artisan-no-knead"},{"id":"47514","title":"Monkey Bread II","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
raisins, seeded","directions":"Remove baking pan from machine.
Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker.
Make sure that no liquid comes in contact with the yeast.
Select dough cycle and press start.
When dough is complete, place dough on floured surface and knead 10 to 12 times.
In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!).
Stir until smooth.
Remove from heat.
Cut dough in one inch chunks.
Drop one chunk at a time into the butter sugar mixture.
Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below.
Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown.
Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate.
Serve warm...and enjoy.","url":"https://recipe.bluelayer.org/recipe/47514/monkey-bread-ii"},{"id":"47508","title":"Lime Coconut Shortbread","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
lime juice, raw
sugars, powdered
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Beat butter, sugar, essence and rind in a medium bowl with electric mixer until smooth.
Stir in fours and coconut in two batches; knead lightly.
Roll dough between sheets of baking paper until 4mm thick; cut into 6cm shapes, place 3cm apart on greased oven trays.
Bake in moderate oven 10 minutes or until firm.
Stand 3 minutes before lifting onto wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/47508/lime-coconut-shortbread"},{"id":"47504","title":"My Favorite White-Bread (From Black and Decker Bread Machine)","ingredients":"water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"In the bowl of your bread machine, put all ingredients according to the manufacturer.
Then, put bowl in bread machine.
Select Dough.
When it's ready, take out of the bowl and let stand for 15 minutes under a bowl.
Then give his shape and let rise in the oven for 45 minutes.
And then bake at 425 F for 20 minutes.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/47504/my-favorite-white-bread-from-black-and-decker-bread-machine"},{"id":"47502","title":"Honey Wheat Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375.
Dissolve treat in warm water.
Add honey and stir well.
Mix in whole wheat flour, salt, and oil.
Work flour in gradually.
Knead dough at least 5 to 10 minutes until smooth and elastic.
Cover dough surface with oil on a well oiled bowl and cover with a warm, damp cloth.
Punch down the dough.
Let rise
Let rise until doubled in bulk, about 45 minutes.
Punch down the dough.
Pinch into two loads and place each into an oiled bread pan.
Allow dough to rise under the cloth until about an inch above the top of both pans.
Bake for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/47502/honey-wheat-bread"},{"id":"47500","title":"Sausage Stuffing","ingredients":"onions, raw
celery, raw
pork sausage, link/patty, unprepared
spices, paprika
spices, garlic powder
soup, chicken broth or bouillon, dry
delallo, italian seasoned breadcrumbs,","directions":"Melt butter in large skillet over high heat.
Add onions and celery.
Saute until onions are dark brown but not burned, about 10 to 12 minutes.
Add sausage to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently.
Add paprika and minced garlic and cook approximately 3 minutes over medium heat, stirring occasionally.
Stir in broth and bring to simmer.
Continue cooking until water evaporates and oil rises to top, about 10 minutes.
Stir in toasted bread crumbs and mix well.
Add more bread crumbs if mixture is too moist.","url":"https://recipe.bluelayer.org/recipe/47500/sausage-stuffing"},{"id":"47490","title":"Buttermilk Walnut Bread In Abm Recipe","ingredients":"water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
sugars, granulated
salt, table
nuts, walnuts, english
leavening agents, yeast, baker's, active dry","directions":"Note which the nuts are added immediately.
Place ingredients in pan in order recommended by the manufacturer (usually from wet to dry).
Select 1+1/2-lb loaf: regular, rapid, or possibly timed-bake cycle; light or possibly medium crust.
Bake and remove to cold.
Makes 12 slices.
EACH 170 cals, 4g fat.
High altitude (3500 ft) adjustment: Increase water by 1+1/2 or possibly 3 Tbsp.
and decrease yeast by 1/4 to 3/4 tsp..","url":"https://recipe.bluelayer.org/recipe/47490/buttermilk-walnut-bread-in-abm-recipe"},{"id":"47488","title":"Cuban Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated","directions":"Place the water in mixing bowl.
Mix all other ingredients in separate bowl.
Add dry ingredients.
on top of the water.
Mix on low or speed #2 for kitchen aid mixers (12min.
).
Add a little oil at the end of the mix, this will make it easy to remove the dough from the bowl.
Lightly flour or oil flat surface and flatten the dough by hand.
Lightly stretch and fold in all 4 sides (note: this will help to get a higher dough when baked off.
Place the dough in an oiled bowl with the folded sides down.
After 30min punch down and do one more strech and fold.
Let ferment 30 more minutes.
Punch down and form dough into a round loaf (about a 20 oz loaf).
Set loaf in or on what ever your going to bake in or on.
(oiled or greased pan).
At this point you can choose to score the bread now or I wait about 20 minutes or even the end of proofing (take care not to cut to deep if at the end.
).
Let loaf proof about 30 to 60 minutes (dough should dent to the touch but don't over proof).
You can eggwash just before you bake but I place a small iron skillet at the bottom of the oven when heating to 400F I place the bread on the oven racks and add a 1/2 oz of cool water to the skillet to steam.
3 times or 1st 5min.
No egg wash is needed if your going to steam.
Bake at 400F about 18 minutes (don't forget to turn your bread after about 12min or halfway (even browning).
Remove the bread and place on a cooling rack.
(if you use a bread pan be sure to remove your loaf from the pan so it doesn't become soggy when cooling).
Cool and enjoy.","url":"https://recipe.bluelayer.org/recipe/47488/cuban-bread"},{"id":"47483","title":"Scallops With Lemon Butter","ingredients":"mollusks, scallop, (bay and sea), cooked, steamed
delallo, italian seasoned breadcrumbs,
butter, without salt
salt, table
spices, pepper, black
spices, paprika
parsley, fresh
lemon juice, raw","directions":"Roll scallops in bread crumbs.
Melt half of butter in skillet over medium low heat.
Add salt, pepper, and paprika.
Add scallops and saute slowly for 7 to 9 minutes, or until golden brown, turning to brown evenly.
Remove scallops to heated serving dish and keep warm.
Heat remaining butter, parsley, and lemon juice in skillet; pour over scallops.
Serve with rice or vegetables.","url":"https://recipe.bluelayer.org/recipe/47483/scallops-with-lemon-butter"},{"id":"47473","title":"Quick Fix Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
alcoholic beverage, beer, regular, all
oil, olive, salad or cooking","directions":"Preheat oven to 400 degrees F.
Coat an 8-inch loaf pan with cooking spray.
In a large bowl combine flour, sugar, baking powder, baking soda and salt.
Make a well in the center of the mix.
Pour in beer and olive oil.
Mix until just blended.
Pour batter in loaf pan and bake for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/47473/quick-fix-beer-bread"},{"id":"47458","title":"Amish Friendship Bread Starter","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place ingredents into ziplock gallon bag.
Mark on bag day 1 with date.
Day 2 through Day 5 massage ingredents in bag
Day 6 add cup of flour, cup of sugar and cup of milk
Day 7 through Day 9 massage ingredents in bag
Day 10 add cup of flour, cup of sugar and cup of milk.
Massage in bag
Also on day 10 the mix is ready to bake and share.
Have 3 separate ziplock bags and place 1 cup of mix from original bag into ziplock gallon bag (1 cup on each bag)
Two of the ziplock bags u have created are for u to share with friends and keep one for self.
Don't forget to mark bag with date and day 1
Now ready to bake your bread with remaining mix left in original bag, following Amish Friendship Bread recipe.","url":"https://recipe.bluelayer.org/recipe/47458/amish-friendship-bread-starter"},{"id":"47454","title":"Rustic Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix the flours, salt and yeast in a large bowl.
Make a well in the middle and add the treacle and enough milk to form a soft dough.
Turn the dough out onto the surface and knead well for about 10 minutes.
Put the dough back into the bowl, cover and leave to rise until doubled in size (1-2 hours).
Knock back the dough onto the surface and knead again briefly.
Shape and place in a greased loaf tin.
Cover and leave to rise again for an hour.
Preheat the oven to 200C/400F and bake for about 35 minutes, or until the bread is risen, lightly browned and sounds hollow when tapped on the bottom.
Leave to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/47454/rustic-rye-bread"},{"id":"47452","title":"Protein Bars 1","ingredients":"butter, without salt
cheese, parmesan, hard
nuts, walnuts, english
sugars, granulated","directions":"Soft the butter and cream cheese together -- and mix.
Add in the protein powder, and Splenda -- stir in your nuts, sunflower seeds, coconut or whatever else you're using.
The batter will be pretty stiff.
Spread a pan (I use a bread pan), press in mixture.
If necessary spray your hands.
Chill in the frig and then cut into bars.
I sometimes sort them individually
frozen in a zip-loc bag, and then I can just grab one to take to work.","url":"https://recipe.bluelayer.org/recipe/47452/protein-bars-1"},{"id":"47450","title":"Bread Maker Italian Herb Bread (1.5 Lbs)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, rosemary, dried
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to break maker pan in the order listed.
Use white bread cycle with a light or medium crust setting.","url":"https://recipe.bluelayer.org/recipe/47450/bread-maker-italian-herb-bread-1-5-lbs"},{"id":"47448","title":"Tomato-Zucchini Casserole","ingredients":"spices, chili powder
parsley, fresh
spices, garlic powder
spices, onion powder
salt, table
spices, pepper, black
squash, summer, zucchini, includes skin, raw
tomatoes, red, ripe, raw, year round average
bread crumbs, dry, grated, plain
oil, olive, salad or cooking","directions":"Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.
Place half the zucchini in a lightly greased 6 cup casserole, or layer with half the tomatoes.
Sprinkle with half the seasoning mixture.
Repeat the layers.
Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.
Bake, uncovered, in preheated 375F (190C).
oven, until vegetables are tender, about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/47448/tomato-zucchini-casserole"},{"id":"47443","title":"Black Forest Pumpernickel Bread Machine Loaf","ingredients":"water, bottled, generic
molasses
oil, canola
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
cocoa, dry powder, unsweetened
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients into your bread maker according to manufacture.
Select type to a light crust.
Press start.
Remembering to check while starting to knead.
If mixture is too dry add a tablespoon warm water at a time.
If mixture is too wet add flour again a little at a time.
Mixture should go into a ball form, and just soft and slightly sticky to the finger touch.
This goes for all types of breads when kneading.
This recipe makes a one and half pound loaf size.","url":"https://recipe.bluelayer.org/recipe/47443/black-forest-pumpernickel-bread-machine-loaf"},{"id":"47438","title":"Tuna Sandwich Spread","ingredients":"oil, olive, salad or cooking
celery, raw
onions, raw
pickle relish, sweet
cream, sour, cultured","directions":"Combine ingredients and mix well.
Great on whole wheat bread or as a cracker spread.","url":"https://recipe.bluelayer.org/recipe/47438/tuna-sandwich-spread"},{"id":"47420","title":"Indian coconut bread recipe","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched","directions":"Place the flour in a large mixing bowl with a good pinch of sea salt then add enough yoghurt to form a medium soft dough.
Knead for 5 minutes then wrap in cling film and rest in the fridge for 20 minutes.
When nice and chilled dust a work surface with flour and roll the dough out into one large rectangle.
When nice and chilled dust a work surface with flour and roll the dough out into one large rectangle.
With a spoon, spread the coconut oil over the dough then fold the dough back in on its self so that you have four sealed ends and the coconut oil is all contained inside.
Chill the dough to set the coconut oil for about 5 minutes then carefully roll it out again, this time just folding it back.
By doing this you are mixing layers of the coconut oil through the bread.
Chill again and repeat once more.
Once the dough is nice and cold and firm divide the mixture into two and roll out one piece into a circle about 15cm/5-inches in diameter.
Heat a heavy frying pan until hot adding a little coconut oil then add a paratha and cook for about 1 minute.
Continue to cook as above for a total of 1-2 minutes, turning frequently.
Repeat with the second paratha.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/47420/indian-coconut-bread-recipe"},{"id":"47413","title":"Quick Shortbread Fingers","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"Place all ingredients in a mixing bowl.
Knead together well with fingertips (you can also mix this well in a blender)until you form a smooth, firm ball.
Turn out onto a lightly floured board and divide into two portions.
Roll out and trim into two oblongs, about 8 x 2.5 inches.
Place on baking tray covered with grease-proof paper and prick with a fork.
Bake in a moderate oven for 30-35 minutes (about 180).
Once baked, cut into fingers whilst still warm and allow to cool on baking tin.
Sprinkle with the rest of the sugar and seal in an airtight tin.","url":"https://recipe.bluelayer.org/recipe/47413/quick-shortbread-fingers"},{"id":"47392","title":"Pumpkin Scones from Alice's Tea Cup","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
spices, cinnamon, ground
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
vanilla extract
butter, without salt
sugars, brown
lemon juice, raw
salt, table
cream, fluid, heavy whipping","directions":"Preheat oven to 425F.
In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well.
Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead!
Turn the mixture onto a floured surface and gather the dough together.
Gently pat the dough to make adisk about 1 1/2\" thick.
Using a 3 or 3 1/2\" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much.
Bake the scones for about 12 minutes, or until lightly browned.
Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt, in a saucepan over medium heat, and whisk gently, until the mixture is smooth; then remove pan from heat.
To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.","url":"https://recipe.bluelayer.org/recipe/47392/pumpkin-scones-from-alices-tea-cup"},{"id":"47386","title":"Wholemeal Seedy Bread","ingredients":"water, bottled, generic
butter, without salt
salt, table
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, flaxseed
spices, caraway seed
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Load breadmaker in this order.
750g loaf setting, light crust option.
I have a panasonic and use basic bake XL and dark crust, as I prefer my crust a bit darker.
Let the bread cool down before slicing.
I keep mine sliced in the freezer.
Makes great toast in the morning.","url":"https://recipe.bluelayer.org/recipe/47386/wholemeal-seedy-bread"},{"id":"47361","title":"Sweet Pumpkin Graham Bread - Abm","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
butter, without salt
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients into bread pan in order specified by your bread machine instructions.
Choose whole wheat bread, medium crust.","url":"https://recipe.bluelayer.org/recipe/47361/sweet-pumpkin-graham-bread-abm"},{"id":"47360","title":"Garlic Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
sugars, granulated
salt, table
cheese, parmesan, hard
spices, basil, dried
spices, garlic powder
chives, raw
spices, pepper, black
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in machine in order given and run machine.
This recipe can also be used on the delay bake cycle.","url":"https://recipe.bluelayer.org/recipe/47360/garlic-bread-bread-machine"},{"id":"47348","title":"Tempting Chocolate Chip Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch
mini semi-sweet chocolate baking chips,","directions":"Heat oven to 350 degrees .
Combine butter and sugar in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
Reduce speed to low and add flour and cornstarch; beat, scraping bowl often, until well-mixed (1 to 2 minutes).
Stir in the chips by hand.
Press into ungreased 13x9 pan.
Prick all over with a fork.
Bake 35 to 45 minutes or until edges just begin to brown.
If browning too quickly, cover with aluminum foil.
Cool in the pan for 15 minutes.
Cut into bars while still warm.","url":"https://recipe.bluelayer.org/recipe/47348/tempting-chocolate-chip-shortbread"},{"id":"47319","title":"oatmeal sunflower bread","ingredients":"water, bottled, generic
honey
butter, without salt
wheat flours, bread, unenriched
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry
seeds, sunflower seed kernels, dried","directions":"add all ingredients to machine in this order, except the nuts.
select the basic cycle.
add nuts after the beep, or before the last kneading cycle.","url":"https://recipe.bluelayer.org/recipe/47319/oatmeal-sunflower-bread"},{"id":"47294","title":"Quick White Bread Abm","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"add ingredients to pan in order listed make a well in the flour and sprinkle yeast into it.
set machine to rapid or quick cycle.
press start on your machine.
we like to coat the bread once its done with butter or margerine to keep the crust from getting to hard.
just a very light coat.
times vary for most bread machines mine make this in 1 hour and 40 minutes.","url":"https://recipe.bluelayer.org/recipe/47294/quick-white-bread-abm"},{"id":"47291","title":"Oatmeal Walnut Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, olive, salad or cooking
honey
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
nuts, walnuts, english
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle, press Start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/47291/oatmeal-walnut-bread-bread-machine"},{"id":"47273","title":"Very Best Bread (Bread Machine)","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add to bread machine in order given.
Bake on light crust setting.","url":"https://recipe.bluelayer.org/recipe/47273/very-best-bread-bread-machine"},{"id":"47265","title":"Mmm Jelly Fruit Tarts!","ingredients":"salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
jams and preserves, apricot","directions":"Rub in the flour, salt and butter with your fingers until the mixture looks like bread crumbs.
Pour about 2 Tablespoons water in the mixture.
Bring the mixture together in a ball.
The bowl will be crumb free if done correct.
Pre heat oven to 400F.
Roll out the ball of dough flat, make sure you don't roll to thin.
Cut the dough into small circles (this is made for a small muffin pan not a normal one) and put into pan.
Spoon in jam (it should only be about half way full of jam).
Bake for 15mins (Its may be less time or more depending on your oven).
Let cool for about 3mins.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/47265/mmm-jelly-fruit-tarts"},{"id":"47263","title":"B and W Chocolate-Dipped Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
vanilla extract
orange juice, raw
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Combine the flour, sugar, vanilla extract, orange zest and salt in a food processor; pulse to lightly mix.
Add the butter and pulse until combined.
Form the dough into a disk and wrap in plastic.
Chill for 30 minutes.
Preheat the oven to 350 degrees F.
On a lightly floured work surface, roll the cookie dough out to a 1/4-inch thickness.
Cut out cookies using a 1 1/2-inch round cutter.
Arrange the cookies, spaced at least 1-inch apart, on a parchment-lined baking sheet.
Bake until the cookies are a pale golden brown, about 15 minutes, rotating halfway through.
Let cool slightly, then transfer the cookies to a wire rack to cool completely.
Heat an inch of water in a small saucepot.
Place the chocolate in a heatproof bowl and set it over the saucepot.
Bring the water to a simmer.
When the chocolate has melted, immediately remove the bowl from the saucepot and whisk the chocolate until smooth.
Dip the cookies halfway into the chocolate and place them on parchment paper to set.
Once the chocolate has set, enjoy.","url":"https://recipe.bluelayer.org/recipe/47263/b-and-w-chocolate-dipped-shortbread-cookies"},{"id":"47260","title":"Carta Musica (Sardinian Parchment Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
semolina, unenriched
salt, table
water, bottled, generic","directions":"In a bowl, mix together the flour, the semolina, and the salt.
Gradually add the water until you have a smooth dough that is very easy to shape, not sticky, and not stretchy or glutinous.
You might need as little as a cup of water-it all depends of the flour and the weather.
Place the plaque au four or a baking sheet in the oven.
If you are using a baking sheet, put it in the oven upside down, it will be easier to slide the bread on and off.
Preheat the oven to 400 degrees F. Divide the dough into 10 small balls.
Cover them with a towel and let rest for about 15 minutes.
On a floured surface, roll each ball to a thickness just under 1/16 of an inch.
Put each round onto a heavily floured peel and slide onto the hot plaque au four or baking sheet in the oven.
Bake for 2 1/2 minutes on each side.
When the bread surfaces begin to bubble, watch the bread constantly, as they can readily burn.
Turn the rounds over and bake another 2 1/2 minutes.
When one is very light gold with dark highlight, remove it to a rack to cool.
Continue until all of the rounds are done.
This bread will keep for 2 to 3 weeks in an airtight container.
When ready to serve, place the bread back in the oven for 2 minutes and they should be good as fresh.","url":"https://recipe.bluelayer.org/recipe/47260/carta-musica-sardinian-parchment-bread"},{"id":"47259","title":"Syrian Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select Dough cycle; press Start.
Preheat oven to 475 degrees F (245 degrees C).
Once the dough has risen, turn it out onto a lightly floured surface.
Divide the dough into eight equal pieces and form into rounds.
Cover the rounds with a damp cloth and let rest.
Roll dough into thin flat circles, about 8 inches in diameter.
Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes.
Repeat for remaining loaves.","url":"https://recipe.bluelayer.org/recipe/47259/syrian-bread"},{"id":"47250","title":"Orange Cinnamon Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
orange juice, raw
spices, cinnamon, ground
butter, without salt
orange juice, raw","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/47250/orange-cinnamon-bread"},{"id":"47249","title":"Red Currant Jam","ingredients":"currants, zante, dried
sugars, granulated
water, bottled, generic","directions":"Place the currants in a colander and rinse well to remove impurities.
Place the currants and the water into a pot.
Boil until softened.
Strain the currants through a sieve to separate the stems and seeds (strain through a sieve).
Divide the sugar into 2 portions and add to the pot.
Simmer on low heat.
Since it hardens easily, once it is still somewhat loose, remove from the heat.
Store in a preservation jar in the refrigerator.
This can be used with bread or sweets.
Here are the red currants.
To grow the tree, plant the tree in a location that stays cool during the summer.
It's best to use the berries to make jam, sweet syrup, jello, fruit wine, etc.
rather than eating them raw.","url":"https://recipe.bluelayer.org/recipe/47249/red-currant-jam"},{"id":"47241","title":"Pecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
butter, without salt
sugars, brown
vanilla extract","directions":"Preheat oven to 350 degrees Fahrenheit.
Combine flour and pecans.
In a large bowl, cream the butter and brown sugar.
Beat in the vanilla extract.
Gradually stir in the dry ingredients.
The dough will be stiff.
Pinch off walnut size pieces of dough and roll into small balls.
Place the balls 1-1/2 inches apart on ungreased cookie sheets.
Flatten the cookies with the back of a spoon dipped in flour.
Back for 10 to 12 minutes until lightly colored.
Transfer onto wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/47241/pecan-shortbread"},{"id":"47229","title":"Easy Zucchini Walnut Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
squash, summer, zucchini, includes skin, raw
nuts, walnuts, english
oil, canola
syrup, maple, canadian
beverages, almond milk, unsweetened, shelf stable
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract","directions":"Preheat the oven to 350F.
In a large bowl, combine the flour, baking powder, baking soda, sea salt, ginger and cinnamon.
Add the grated zucchini and chopped walnuts to the dry ingredients and stir until everything is covered in the dry ingredients.
In a separate smaller bowl, whisk together the canola oil, maple syrup, almond milk, applesauce and vanilla.
Add the wet ingredients to the dry ingredients in the large bowl and stir until just combined.
Pour the batter into a 9x5 loaf pan and bake for 45-50 minutes.
The loaf is done when you poke it with a toothpick and it comes out clean.
Allow to cool completely before removing from the loaf pan and slicing.","url":"https://recipe.bluelayer.org/recipe/47229/easy-zucchini-walnut-bread"},{"id":"47215","title":"Shortbread Brown Sugar Cookies Recipe","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, with portable electric mixer at medium speed or possibly wooden spoon, beat butter with sugar till light and fluffy.
With wooden spoon, stir in flour till smooth and well combined.
Dough will be stiff.
Chill dough, covered, several hrs.
Preheat oven to 300 degrees.
Divide dough into 2 parts, chill till ready to roll out.
On lightly floured surface, roll out dough, one part at a time, 1/3 inch thick.
Using 1 1/2 or possibly 2 inch fancy cookie cutters, cut out cookies.
Place 1 inch apart on ungreased cookie sheets.
Bake cookies 25 min or possibly till light golden brown.
Remove to wire rack, cold.
Makes 5 dozen.","url":"https://recipe.bluelayer.org/recipe/47215/shortbread-brown-sugar-cookies-recipe"},{"id":"47212","title":"Copycat Panera Bread Cranberry Walnut Bagelsby Todd Wilbur","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
cranberry juice, unsweetened
oil, olive, salad or cooking
wheat flours, bread, unenriched
cranberries, dried, sweetened
nuts, walnuts, english
salt, table
water, bottled, generic
sugars, granulated","directions":"Dissolve yeast in warm water in a large bowl.
make sure the water in warm, not hot, or you might kill the yeast.
add cranberry juice and oil.
In a another large bowl, combine flour with cranberries, walnuts and salt.
Mix flour into the yeast solution with a large spoon, and then use your hands to bring the dough together.
continue kneading, adding an additional 1/4 cup of flour, a little bit at a time when the dough gets tacky.
knead for 10 minutes, then form the dough into a ball and store it in a covered bowl for 30 minutes.
After the dough has rested divide it into 6 even portions.
Form the bagels by rolling a portion of dough into ball.
poke your thumbs through the middle of the dough ball, then stretch the dough out and spin it around your thumbs to create a doughnut shape.
the hole should be no more then an inch across.
Place the formed dough into a baking sheet rubbed with a little oil.
cover dough with a dish towel and set it in a warm spot for 30 minutes.
When the bagels have rested for the second time, preheat oven to 400F.
Combine 4 quarts of water and 1/4 cup sugar over high heat in a large sauce pot or dutch oven.
when the water is boiling, drop the bagels into the water, 2 or 3 at a time, for 2 minutes.
use a slotted spoon or spider to flip the bagels after 1 minute.
when you remove each bagel, let the excess water drip off, then place each on a baking sheet lined with parchment paper or release foil.
bake bagels for 28 to 30 minutes or until brown.","url":"https://recipe.bluelayer.org/recipe/47212/copycat-panera-bread-cranberry-walnut-bagelsby-todd-wilbur"},{"id":"47194","title":"Black Pain de Campagne","ingredients":"wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
nuts, walnuts, english
raisins, seeded
wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
nuts, walnuts, english
raisins, seeded","directions":"Crush the walnuts roughly.
Snap the banana chips in half and soak in hot water for about a minute.
Drain off the rum soaked raisins.
If you are making the natural leaven version, you don't need to soak the banana chips in hot water!
Split the chips into quarters.
I recommend using homemade rum-soaked raisins rather than the kind sold to make desserts.
Please refer to steps 1 to 5 and 9 offor the natural leaven procedure.
Put the ingredients in a bowl, and mix together with a whisk.
Add the milk, and fold it together using a pastry scraper until the dough is no longer floury.
Please adjust the amount of milk so that the dough is easy to knead.
I used 230 g of milk this time.
Add the ingredients and knead some more.
Round off into a ball, and leave for the 1st rising.
When the dough has doubled in volume, the 1st rising is done!
Punch it down, round it off smoothly again, and let it rest for 15 minutes.
Form into a round ball with a smooth surface again, put into a banneton (round bread mold) with the seam side up, cover with plastic wrap and leave to rise again (2nd rising).
There's a lot of additions, so it might be hard to form a proper loaf.
Take it carefully out of the banneton, and slash the top in any pattern you like.
It looks like this when you slice through it after baking.
Bake in a preheated 250C oven, lowered to 230C, for 25 to 28 minutes.","url":"https://recipe.bluelayer.org/recipe/47194/black-pain-de-campagne"},{"id":"47143","title":"Quinoa, Oatmeal and Raisin Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sweetener, syrup, agave
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, cinnamon, ground
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
quinoa, uncooked
oats
raisins, seeded
nuts, pecans","directions":"In a small bowl, mix together the water and yeast.
Let stand for 5 minutes.
Stir in the agave nectar and let stand for an additional 5-10 minutes.
In the bowl of an electric mixer fitted with the dough hook, mix the water/yeast mixture with the oil, milk, salt, cinnamon and 1 cup of the bread flour on low-speed until combined.
Add the whole wheat flour, quinoa and oats mixing to combine thoroughly.
Add the raisins and pecans continuing to mix together.
Slowly add the remaining bread flour and continue mixing until the dough is smooth and elastic, approximately 5 minutes (10-15 minutes if youre kneading by hand.)
Dough should be sticky but not wet.
Form the dough into a ball and place in a large bowl that youve lightly greased with canola oil.
Turn the dough to coat it with the oil and cover with a clean kitchen towel.
Let the dough rise in a warm location until doubled in size, approximately 2 hours.
Punch dough down and divide in half.
Place each dough half into a separate standard size loaf pan that youve coated with cooking spray.
Cover with a clean kitchen towel and let the dough rise until doubled in size (approximately 1 hour).
Preheat oven to 400 F at the end of the rise time.
Put a baking dish on the bottom rack of the oven and add several ice cubes to create steam.
Place the bread in the center of the oven and bake for 30 minutes.
Then cover the loaves loosely with a sheet of foil and bake for an additional 15 minutes.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Remove from pan and cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/47143/quinoa-oatmeal-and-raisin-bread"},{"id":"47127","title":"Vegan Cornbread (With Spelt Flour)","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
water, bottled, generic
syrup, maple, canadian","directions":"Preheat oven to 350 degrees.
Grease a 2 quart casserole dish.
Mix wet and dry ingredients separately, then combine until just mixed.
Pour into casserole dish, and bake approximately 22 minutes.
Best served hot out of the oven!","url":"https://recipe.bluelayer.org/recipe/47127/vegan-cornbread-with-spelt-flour"},{"id":"47120","title":"Whole Wheat Beer & Honey Bread Machine Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic
alcoholic beverage, beer, regular, all
oil, olive, salad or cooking","directions":"Mix honey,salt,water,oil and beer in small mixing bowl , heat in microwave 1 minute, stir until well blended.
Place honey mix with remaining ingredients into bread machine according to manufacturers directions.
Select dough cycle.
When cycle is complete, shape dough into rolls.
Place in lightly greased pans.
( I like to use pie pans instead of a baking sheet so rolls are wedged next to each other).
Cover rolls with a damp cloth and let rise about 30-40 minute or until doubled in size.
When using whole wheat flour I like to set pans on an electric heating pad set on medium.
(That makes the whole wheat flour rise faster,If you don't use the heating pad, not to worry, you might need more rise time.
).
When rolls have doubled, bake in a preheated 350 degree oven 15-20 min , brush tops with melted butter.","url":"https://recipe.bluelayer.org/recipe/47120/whole-wheat-beer-honey-bread-machine-rolls"},{"id":"47111","title":"Amazing French Bread","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry
spices, poppy seed","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/47111/amazing-french-bread"},{"id":"47109","title":"Yogurt Bread","ingredients":"wheat flours, bread, unenriched
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in the bread machine on regular or fast loaf cycle.
Slice and enjoy.","url":"https://recipe.bluelayer.org/recipe/47109/yogurt-bread"},{"id":"47070","title":"Fried Bread Crumb Topping for Vegetables","ingredients":"delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Melt butter in a pan.
Watch carefully for butter to turn brown.
Remove from heat.
Add breadcrumbs and stir until well blended.
Sprinkle over cooked, drained vegetables.","url":"https://recipe.bluelayer.org/recipe/47070/fried-bread-crumb-topping-for-vegetables"},{"id":"47057","title":"Sophie's parmesan garlic and herb flatbreads","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, garlic powder
spices, parsley, dried
cheese, parmesan, hard","directions":"Combine all your ingredients thoroughly.
If it's too wet, add a little more flour until it isn't sticking to you.
Knead for a minute or two on a floured surface.
Split into four pieces, and roll out into your desired shape.
It should about 1/2cm thick.
Place on a griddle in a medium heat.
Heat for two minutes and then flip.
After cooking on both sides, flip back to the original side, but lay it in a different direction to cause the criss cross pattern.
After you've got a criss cross on both sides, remove and repeat with the rest of your flatbreads.
Serve warm.
These can be stored wrapped in foil and reheated in the oven by baking for a couple of minutes.
You can also freeze therm if you'd like.","url":"https://recipe.bluelayer.org/recipe/47057/sophies-parmesan-garlic-and-herb-flatbreads"},{"id":"47033","title":"Garlic Casserole Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
spices, garlic powder
wheat flour, white, all-purpose, unenriched","directions":"Scald milk; add butter, sugar, salt.
Proof yeast in warm water; stir in warm milk mixture.
Add garlic and flour; you may need to add fresh garlic or more garlic powder.
This recipe was from an old Nebraska farm woman; they didn't do real strong flavors.
Stir to blend.knead until smooth
this is a sticky dough
Cover; let rise in a warm place until doubled in bulk; punch down.
Turn into a greased 1-1/2 quart casserole.
i used a deep dish pie plate
Let rise again.
Bake at 375 degrees Fahrenheit for 30 minutes it said 1 hour but my oven is wonky.","url":"https://recipe.bluelayer.org/recipe/47033/garlic-casserole-bread"},{"id":"47032","title":"Buttermilk White Bread","ingredients":"water, bottled, generic
honey
margarine, regular, 80% fat, composite, stick, without salt
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat","directions":"Add ingredients to bread machine pan in order recommended by your manufacturer.
Use medium crust and white bread settings.
I use less yeast during hot, humid summer months.","url":"https://recipe.bluelayer.org/recipe/47032/buttermilk-white-bread"},{"id":"47021","title":"Sticky Glazed Plum Sponge","ingredients":"syrups, corn, light
plums, raw
wheat flour, white, all-purpose, unenriched
delallo, italian seasoned breadcrumbs,
sugars, granulated
spices, cinnamon, ground
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 180c/350f
Using a 1.5 litre dish, lightly oil it and pour the syrup into the bottom
Place the fruit skin side down in the bowl
Mix all other ingredients in a separate bowl until fully combined
Pour batter on top of the fruit and place into the oven
Bake for 50 - 55 mins until pricking it with a skewer and it comes out clean
While still hot place a plate on top, large enough to cover the bowl, and using tea towel or oven gloves to hold the plate in place flip it over
Carefully remove the bowl.
Slice up and serve while still warm with icecream or custard","url":"https://recipe.bluelayer.org/recipe/47021/sticky-glazed-plum-sponge"},{"id":"47016","title":"Egg On Toast (Creamed) Recipe","ingredients":"butter, without salt
salt, table
spices, pepper, black","directions":"Heat butter in pan; add in rest of ingredients; add in 1 c. lowfat milk and 4 hard-boiled Large eggs minced; cook over low heat till thickened; serve over thick slices of toasted homemade bread.","url":"https://recipe.bluelayer.org/recipe/47016/egg-on-toast-creamed-recipe"},{"id":"47007","title":"My Best Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"Mix flour, salt, and yeast.
Add the water, oil, and honey.
Stir together.
Knead for 10-15 minutes.
Dough should be slightly tacky to the touch.
You can do the \"windowpane test\"--hold a piece of dough up to a window, and pull apart.
If you can see sunlight through it before it tears, then the dough is ready.
Form into a ball; cover and let rise to double in size.
(about 45 minutes).
Punch dough down; separate into 3 balls.
Cover and let rest for 10 minutes.
Form into loaves; place in loaf pans that have been sprayed with cooking spray.
Let rise to double (30 minutes to an hour).
Bake 30 minutes or until done.
Remove loaves from pans and allow to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/47007/my-best-whole-wheat-bread"},{"id":"47004","title":"Vegetable Garden Dip","ingredients":"cream, sour, cultured
salad dressing, mayonnaise, regular
radishes, raw
peppers, sweet, green, raw
onions, spring or scallions (includes tops and bulb), raw
pickles, cucumber, sour
sugars, granulated
salt, table
spices, pepper, black
spices, garlic powder","directions":"In a medium bowl, combine all ingredients.
Chill at least 2 hours.
Serve with raw vegetables or on crackers or on cocktail rye bread.","url":"https://recipe.bluelayer.org/recipe/47004/vegetable-garden-dip"},{"id":"46996","title":"More than sandwich bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
oil, olive, salad or cooking
seeds, flaxseed
seeds, sesame seeds, whole, dried
barley, hulled
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
nuts, almonds
wheat flours, bread, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"This makes a 2lb loaf.
Place ingredients in order in bread machine pan.
Put pan in machine and use setting for white bread.
Mine takes three hours to bake.
When bread is done, knock it out of the pan and onto a rack to cool completely before cutting.","url":"https://recipe.bluelayer.org/recipe/46996/more-than-sandwich-bread"},{"id":"46984","title":"Blueberry Shortbread (Mini) Pies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
blueberries, raw
sugars, granulated","directions":"Very lightly spray the bottom of 18 wells of a standard-sized muffin pan(s) with baking spray.
Set pan(s) aside.
Put the butter and sugar in a large mixing bowl, and combine it using a mixer on medium low speed until it looks creamy and has lightened a bit in color.
Then add the vanilla extract and stir to fully incorporate.
Put the flour into another bowl.
Stir salt into the flour.
Add the flour mixture into the butter mixture in 2-3 batches, stirring in between.
Stir until well combined and dough starts to come together.
Lay a large piece of plastic wrap onto a clean, flat surface.
Turn the dough out onto the plastic wrap.
Form the dough into a ball and then flatten it into a 1/2-inch high rectangle.
Wrap the dough in plastic wrap.
Pop the dough into the fridge for 20 minutes or so.
Preheat oven to 350 F. 8.
Unwrap the chilled dough, and roll it out evenly on a floured surface until its about 1/4 inch thick.
Use a 3-inch round cookie or biscuit cutter to cut 18 circles of dough, rerolling the dough scraps as necessary.
(If you dont have a 3 round cutter, the edge of a large drinking glass will do.)
Place the circles in the center of the prepared muffin tin wells.
Gently press the centers down to form a crust.
Do not press the dough roughly, it should barely change shape at all.
Refrigerate the dough in the pans for 15 minutes.
Remove the pans from the refrigerator and place a single layer of blueberries onto each dough crust.
I usually fit about 6-8 blueberries in each, depending on the size of the berries.
Sprinkle 1/8 teaspoon of granulated sugar over each of the berry pies.
Bake at 350 F for 14 minutes, or until the edges are very lightly browned.
Remove from oven and cool for 5 minutes in the muffin pans.
Then gently run a thin paring knife around the edges of the pies to loosen and pop them out of the wells of the pans.
Allow pies to cool completely on a cooling rack before serving.
Leftover pies should be stored in an airtight container in the refrigerator for 2 days.
Variations: Fresh raspberries or chopped fresh peaches can be substituted for the blueberries.","url":"https://recipe.bluelayer.org/recipe/46984/blueberry-shortbread-mini-pies"},{"id":"46976","title":"Pork Pinwheels With Apricot Stuffing","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
cornstarch
spices, nutmeg, ground
apricots, dried, sulfured, uncooked
soup, chicken broth or bouillon, dry
water, bottled, generic
apricots, dried, sulfured, uncooked
celery, raw
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
spices, pepper, black
wheat flours, bread, unenriched","directions":"Split tenderloin lengthwise, cutting to, but not through, opposite side; open out flat.
Pound tenderloin lightly with meat mallet to a 10x6 rectangle.
APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots.
Let stand 5 minutes.
Cook celery and onion in margarine until tender but not brown.
Remove from heat; stir in cinnamon and pepper.
In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.
Spread stuffing evenly over tenderloin.
Roll up jelly-roll style, starting from short side.
Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.
Cut meat roll into six 1-inch slices.
Place meat slices on rack of unheated broiler pan, cut side down.
Cook at 375F for 10-15 minutes.
Turn meat over and cook for 10-15 additional minutes, or until meat is done.
Remove toothpicks or string; transfer meat to a serving platter.
Meanwhile, for SAUCE, combine cornstarch and nutmeg.
Stir in apricot nectar.
Cook and stir till mixture is bubbly.
Cook and stir 2 minutes more.
SERVE sauce with meat slices.","url":"https://recipe.bluelayer.org/recipe/46976/pork-pinwheels-with-apricot-stuffing"},{"id":"46955","title":"No Knead Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown","directions":"In a large bowl combine flour, yeast and salt.
Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.
Cover bowl with plastic wrap.
Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
Cover loosely with plastic wrap and let rest about 15 minutes.
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.
Cover with another cotton towel and let rise for about 2 hours.
When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees.
Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
When dough is ready, carefully remove pot from oven.
Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/46955/no-knead-whole-wheat-bread"},{"id":"46946","title":"Pita Bread (Egyptian and Greek)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Mix the ingredients with 3 deciliter (1 1/2 c?)
lukewarm water and knead the dough for 10 minutes.
Put the dough in an oiled bowl and let it rise one and a half hour.
Divide into 12 balls.
Roll the balls out to flat thin circles.
Let them rise 45 more minutes.
Bake 10-15 minutes in the oven at 200 degrees.
.","url":"https://recipe.bluelayer.org/recipe/46946/pita-bread-egyptian-and-greek"},{"id":"46940","title":"Brown Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 425 degrees F.
Stir together flours, soda, baking powder and salt in a large bowl.
Stir in buttermilk.
I use my hands at this point and get it into a shaggy ball, then knead it on the counter for a few minutes until it comes together.
Shape into an 8-inch round about an inch thick.
Place on a cookie sheet.
Use a sharp knife to cut a large cross into the bread, making sure not to cut the whole way through.
Bake for 45 minutes.
You will know its done when it makes a hollow sound when tapped on the bottom.
This is great warm with butter.
Its got a biscuit-y texture that is wonderful and a crunchy crust.","url":"https://recipe.bluelayer.org/recipe/46940/brown-irish-soda-bread"},{"id":"46925","title":"Basic Steamed Bread in the Frying Pan with Pancake Mix","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oil, olive, salad or cooking
vinegar, distilled","directions":"Combine the ingredients in a bowl with a whisk.
Then mix in the vinegar and pour the batter into some muffin cups.
I'm using 7 silicon muffin cups that are 1.5 cm deep.
Fill a 24 cm diameter frying pan with 0.7-1 cm water and place the muffin cups inside.
Then cover the pan with a lid and steam the bread over medium-high heat.
When the water starts boiling, turn the heat to low and steam the bread for a further 6-7 minutes.
Test the bread to see if it's done by inserting a skewer or toothpick in the center.
If no raw batter gets stuck to it, it's ready.
You can still make this steamed bread in about 10 minutes even when using larger cups.
This steamed bread is nice and fluffy because sodium bicarbonate in the baking powder reacts with the acetic acid in the vinegar to make carbon dioxide gas.
It also produces carbonic acid which then splits into gas and water.
Variation: You can replace the sugar with brown sugar and add some walnuts to make some traditional gantsuki.","url":"https://recipe.bluelayer.org/recipe/46925/basic-steamed-bread-in-the-frying-pan-with-pancake-mix"},{"id":"46919","title":"Dried-Cranberry Shortbread Hearts","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened","directions":"Preheat oven to 325F with rack in center.
Put butter, confectioners sugar, vanilla, flour, and salt in a large mixing bowl.
Stir together with a wooden spoon until combined but not too creamy.
Stir in dried cranberries.
Press dough evenly into an 8-inch square baking pan.
Bake until firm and pale golden, about 30 minutes.
Let cool on a wire rack, about 20 minutes.
Run a knife around edges; remove shortbread and transfer, right side up, to a work surface.
Cut out hearts with a 2-inch heart-shape cookie cutter.
Trim any stray bits of cranberry from edges with a paring knife.
Cookies can be stored in an airtight container at room temperature up to 5 days.","url":"https://recipe.bluelayer.org/recipe/46919/dried-cranberry-shortbread-hearts"},{"id":"46915","title":"Homemade Bread with Earl Grey Tea Yeast","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table","directions":"Cool the tea liquid and transfer to a jar, then add in 2 tablespoons of sugar.
It was summer when I took the picture, so it all floated to the top in 3 days.
This time I used 450 g bread flour and 50 g flour.
Add in the sugar, salt, and strained yeast extract.
Mix it all together...
Knead well, cover with plastic wrap, and let it rise for the first time.
This is how it looks after 6 hours.
Press out the gas, divide into equal portions, and let rest for about 20 minutes.
After shaping, let it rise for the second time (until it's about 1.5-2 times the size); this took about 2 hours.
When removing the cloth after rising, if it is stuck to the dough, then instead of forcing them apart...
...spray on the mist from the top of the cloth, and it will come off cleanly.
Bake in an oven at 200C for 13-15 minutes.","url":"https://recipe.bluelayer.org/recipe/46915/homemade-bread-with-earl-grey-tea-yeast"},{"id":"46911","title":"Scottish Grasmere Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
spices, ginger, ground
butter, without salt
spices, ginger, ground
butter, without salt
vanilla extract
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, ginger, ground","directions":"Sift flour, sugar, cornstarch, and ground ginger into a bowl.
Cut in butter until mixture becomes a soft dough (requires working beyond the stage when particles are the size of rice kernals).
Mix in crystallized ginger.
Shape dough into a ball.
Knead lightly with fingertips until mixture holds together.
Roll into tubular shape and place in cookie press or just slice into 1/8 inch slices.
Place on ungreased cookie sheet.
Bake at 350 degrees for 12 minures.
Cool.
Spread ginger filling over the bottom of half the cookies.
Cover with remaining cookies.
Ginger Filling; Cream 1/4 C butter and 1 t vanilla extract.
Add 2 C confectioner's sugar gradually, beating until fluffy.
Stir in 2 T grated crystallized ginger.","url":"https://recipe.bluelayer.org/recipe/46911/scottish-grasmere-shortbread"},{"id":"46900","title":"More Sourdough Starter","ingredients":"water, bottled, generic
sugars, granulated
potatoes, raw, skin","directions":"Mix the ingredients.
Cover loosely and leave in a warm place, such as on top of a water heater, for 3 or 4 days.
If the mixture starts to smell yeasty prior to 3 or 4 days, or is ready.
Go ahead and feed it and start making bread.
See the feeding directions below.","url":"https://recipe.bluelayer.org/recipe/46900/more-sourdough-starter"},{"id":"46891","title":"Homemade Chestnut Paste","ingredients":"nuts, chestnuts, european, dried, peeled
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
alcoholic beverage, distilled, rum, 80 proof","directions":"Wash the chestnuts, pour in enough water to cover them and cook them for 8-12 minutes in a pressure cooker.
When the pressure has dropped, drain them in a sieve and spoon out the insides.
Place all the ingredients except for the rum in a saucepan and mash the chestnuts as they simmer (simmer well until the water has evaporated).
When it has cooled down, put the mixture in a food processor, and add the rum for the aroma and blend.
Pour it into a sterilized container and it's done.
Note: It has a lot of water but it is low in sugar, so it won't keep for very long.
Refrigerate the amount you wish to use and freeze the rest.
It's nice as a bread filling.
It's also nice used in this recipe.","url":"https://recipe.bluelayer.org/recipe/46891/homemade-chestnut-paste"},{"id":"46882","title":"Jane Grigsons Walnut Bread from Southern Burgundy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
onions, raw
nuts, walnuts, english","directions":"A note about servings: The recipe makes 4 small round loaves, each about 7-inches in diameter.
The number of servings (32) refers to the number of slices that may be cut from 4 loaves, approximately 8 per loaf.
You will also need:
A bowl for proofing the yeast.
A liquid measuring cup with at least a 2-cup capacity.
A small pot for heating the milk.
A sifter.
A large mixing bowl or an electric mixer and mixing bowl with a paddle attachment.
The photographed bread was kneaded by hand in a large mixing bowl.
It could be kneaded by hand on a pastry board if you prefer that method.
2 baking sheets.
Parchment paper to line the baking sheets.
A pastry board.
Cooling racks.
For the bread:
Heat the 2 cups of milk in the pot to lukewarm.
Pour the milk into a liquid measuring cup.
Pour 1/2 cup of the warm milk into a bowl and sprinkle the yeast into it.
Set the milk and yeast mixture aside until it becomes foamy.
The remainder of the milk in the measuring cup will be used to make the dough.)
Into the mixing bowl sift the flour, sugar and salt.
Make a well in the center of the flour and pour in the yeast mixture, the remaining 1 and 1/2 cups of warm milk and the melted and cooled butter.
Stir the mixture until everything begins to combine and form a dough.
Then knead the dough by hand in the bowl.
Alternatively, the dough may be kneaded on a pastry board or in an electric mixer using a paddle attachment.
The dough is ready when it leaves the sides of the bowl and forms a smooth ball.
A photograph of the finished dough is on the related link.
Let the dough rise, covered, in a clean, dry bowl for about 2 hourspreferably in a warm place.
It should just about double in size when ready.
Streak the two baking sheets with butter so that the parchment paper will not move about, then place sheets of parchment paper on them.
Punch the dough down.
Add the chopped onion and walnuts to the bowl of dough and knead them in by hand.
Sprinkle the pastry board with a little flour.
The onions will make the dough a bit sticky.
Turn the dough out onto the board.
Divide the dough into 4 equal parts and shape each piece into a round loaf.
Place two rounds on each baking sheet and let them rise for 45 minutes.
Preheat the oven to 400 F towards the end of the rise time.
Bake them at 400 F for 45 minutes.
Cool the loaves on wire racks.
(The crust will soften as the bread cools.)
Wrapped in aluminum foil and stored in plastic bags, the bread will stay moist and fresh for several days.
An acknowledgement: This recipe is adapted from one in Mrs. Jane Grigsons article Walnuts which appeared in the October 1971 issue of Gourmet magazine.","url":"https://recipe.bluelayer.org/recipe/46882/jane-grigsons-walnut-bread-from-southern-burgundy"},{"id":"46878","title":"Crispy, Cheesy Buttermilk Chicken","ingredients":"milk, buttermilk, fluid, cultured, lowfat
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
cheese, cheddar","directions":"Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Pour the buttermilk into a deep dish, add the chicken and marinate for 15 minutes.
In a separate dish, combine the breadcrumbs, Parmesan and cheddar cheeses.
Remove the chicken from the buttermilk and coat thoroughly on both sides with the breadcrumb mixture.
Place on the baking sheet and spray the chicken with nonstick spray.
Bake for 10 minutes, flip, spray the other side of the chicken with more nonstick spray and continue baking for an additional 10 minutes.","url":"https://recipe.bluelayer.org/recipe/46878/crispy-cheesy-buttermilk-chicken"},{"id":"46877","title":"Quick White Bread (Challah Braid)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Step 1:.
Pour into 1 quart Mixing bowl:.
1 cup Warm Water.
Sprinkle on top:.
3T Yeast ( or four packages).
Do not mix set aside.
Step 2:.
In 4 quart Bowl combine:.
8 cups Flour (can use up to 1/2 whole wheat).
2/3 cups Sugar.
4 teaspoons Salt.
Mix well.
Step 3:.
Stir yeast and water mixture and add to this:.
3 cups hot water.
1/3 cup vegetable or olive oil.
Step 4:.
Pre heat oven to 350.
Stir the yeast and water/oil and mix together with the flour.
Add enough flour to the sticky mixture to make a soft easy to handle dough.
Knead for 1 minute.
Divide dough into four equal mounds.
Shape each into greased loaf pans/ or coated with a non stick spray.
Cover loosely and let rise 30 minutes.
Bake 30 minutes or until golden brown.
Hints and Tips and how to make Challah:.
For a more golden crust mix 1 egg yolk and 1 teaspoons water and brush on bread just before placing in oven.
To tell doneness:.
Top will be springy and bottom will sound hollow if thumped.
Challah:.
( I will usually take aside two loaves and make into Challah to do this take two or one mound of dough, depending on how many Challah you want to make)
Per each mound of dough;
Take the mound of dough and separate into three relatively equal pieces make each piece into a long strands.
Now with your three long strands lay them length wise in front of you, take each piece at the top and pinch just the tips together.
Braid loosely like a hair braid and then pinch the ends again when done.
Tuck under the pinched edges.
Place on a lightly greased cookie sheet and cover lightly with a towel, lightly damp paper towel or lose tin foil.
Let rise 30 minutes.
Pre Heat Oven 350
Bake 30 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/46877/quick-white-bread-challah-braid"},{"id":"46873","title":"Almond Grape Chicken Salad Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
cream, sour, cultured
grapes, red or green (european type, such as thompson seedless), raw
nuts, almonds","directions":"Cut cooked chicken breast meat into 1/2 inch cubes and set aside.
Blend mayo and lowfat sour cream in a bowl.
Season with salt and pepper as needed.
Add in cubed chicken meat, grapes and almonds and mix lightly, coating chicken.
Stir gently till blended.
Chill 1 hour.
Can serve with lettuce instead of bread.
If the salad is too dry, add in more mayo.","url":"https://recipe.bluelayer.org/recipe/46873/almond-grape-chicken-salad-recipe"},{"id":"46872","title":"Granny Hampton's English Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"(Handle this dough as little as possible).
Combine ingredients until it forms a ball.
Roll dough out to 1/2\" thick.
Cut into shapes or into wedges and prick with a fork.
Colored sugar may be added for a decorative touch or they can be iced once cooled.
Bake in 300 degree oven for 8-10 minutes- you should not brown this shortbread so watch closely and remove from oven just before they edges turn brown.
No need to grease cookie sheets.","url":"https://recipe.bluelayer.org/recipe/46872/granny-hamptons-english-shortbread"},{"id":"46868","title":"Bread Machine Wheat Germ Buttermilk Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
wheat germ, crude
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Select the 1 1/2 pound loaf size.
Add the ingredients to the machine according to manufacturer's directions.
Select the basic white bread cycle.","url":"https://recipe.bluelayer.org/recipe/46868/bread-machine-wheat-germ-buttermilk-bread"},{"id":"46843","title":"Scandinavian Rye","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
molasses
salt, table
leavening agents, baking soda
spices, fennel seed
spices, caraway seed
orange juice, raw
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/46843/scandinavian-rye"},{"id":"46814","title":"Parmesan Monkey Bread","ingredients":"butter, without salt
spices, garlic powder
mustard, prepared, yellow
martha white foods, martha white's buttermilk biscuit mix, dry
cheese, parmesan, hard","directions":"Preheat ove to 400 degrees.
Combine butter, garlic and mustard.
Coat bottom of 8 or 9 inch pan with 2 tablespoons of mixture.
Separate dough and cut each biscuit in 4 pieces.
Arrange in pan.
Drizzle reserved butter over biscuits.
Sprinkle with cheese.
Bake 12 - 17 minutes.","url":"https://recipe.bluelayer.org/recipe/46814/parmesan-monkey-bread"},{"id":"46813","title":"Swedish Limpa Bread","ingredients":"orange juice, raw
butter, without salt
sugars, brown
molasses
spices, caraway seed
spices, anise seed
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Combine first six ingredients in a medium saucepan and bring to a boil; boil for approximately 5 minutes.
Let cool some, then add the salt and cold water.
Test the temperature, then add the yeast.
Transfer to a mixing bowl and add the rye flour and as much white flour as needed to make a soft dough.
Knead well.
The bread dough will be sticky.
Let rise until double.
Shape into 4 loaves (Traditionally in round loaves, but loaf pans work also) and let rise again until double.
Bake at 350 degrees F for about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/46813/swedish-limpa-bread"},{"id":"46810","title":"Spinach Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
spinach, raw
wheat flour, white, all-purpose, unenriched
cheese, cheddar
salt, table
sugars, granulated
spices, pepper, black
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine pan in the order recommended by the manufacturer.
Select white bread cycle.","url":"https://recipe.bluelayer.org/recipe/46810/spinach-bread"},{"id":"46805","title":"Crusty Homemade Bread - With Variations","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow","directions":"BASIC:.
In small bowl, dissolve yeast in wter.
In large bowl, mix 3 1/2 cups flour and salt.
Using rubber spatula add yeast mixture, stirring just until smooth (dough will be sticky).
DO NOT knead.
Cover with plastic wrap; let rise at room temperature 1 hour.
Punch down dough.
Turn onto a lightly floured surface.
Pat into a 9\" square.
Fold dough into thirds, forming a 3\" square.
Turn dough over; place in a greased bowl.
Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
Punch down dough and repeat folding process.
Return dough to bowl; refrigerate, covered, overnight.
Line Bottom of a disposable foil rosting pan with parchment paper.
Dust with cornmeal.
Turn dough onta floured surface.
Knead gently 8 times; shape into a 6\" round lof.
Place in prepared pan; dust top with remaining 1 Tablespoon of flour.
Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2: loaf, bout 1 1/4 hours.
Preheat oven to 500.
Using a sharp knife, make a slash (1/4\" deep) across top of loaf.
Cover pan tightly with foil.
Bake on lowest oven rack for 25 minutes.
Reduce oven setting to 450.
Remove foil; bake 25-30 minutes longer or until deep golden brown.
Remove loaf to a wire rack to cool.
CHEDDAR CHEESE Variation:.
Prepare bread dough as directed.
Before kneading dough in Step 4, sprinkle with 4 ounces diced sharp cheedar cheese.
CRANBERRY n ORANGE Variation:.
Prepare bread dough as directed.
Before Kneading dough in Step 4 sprinkle with 1 cup dried cranberries and 4 teaspoons grated orange peel.","url":"https://recipe.bluelayer.org/recipe/46805/crusty-homemade-bread-with-variations"},{"id":"46792","title":"Throwdown Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, pepper, black
mustard, prepared, yellow
leavening agents, baking soda
spices, cloves, ground
salt, table
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Whisk the dry ingredients except the sugar.
In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy.
Slowly beat in the milk.
On low speed, beat in the dry mixture until combined; dough will be sticky.
Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes.
Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.
Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets.
Reroll and cut the scraps into cookies.
Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes.
Cool for about 2 minutes, then transfer to a rack to finish cooling.","url":"https://recipe.bluelayer.org/recipe/46792/throwdown-gingerbread-cookies"},{"id":"46779","title":"Chocolate Chip Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
mini semi-sweet chocolate baking chips,
sugars, granulated","directions":"Beat butter, brown sugar and vanilla thoroughly using an electric mixer.
Gradually blend in flour and corn starch.
Add chocolate chips.
Form into 1-inch balls and place on ungreased baking sheets.
Pour sugar on a small plate and dip bottom of a drinking glass in sugar and gently press down each cookie to flatten.
Bake in a preheated 300 F oven for 25 to 30 minutes or until bottoms begin to brown.
Cool on baking sheet for 5 minutes then move to a wire rack to cool completely.
For European style shortbread: knead dough on a lightly floured surface until smooth (about 2 minutes).
Pat into a 1/3 inch thick rectangle.
Then cut into 2x1 inch strips.
Place 1 inch apart on ungreased baking sheets.
Prick with a fork.
Bake as above.","url":"https://recipe.bluelayer.org/recipe/46779/chocolate-chip-shortbread-cookies"},{"id":"46774","title":"Maraschino Pecan Bread Abm","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
raisins, seeded
seeds, sunflower seed kernels, dried
nuts, pecans
spices, cinnamon, ground
spices, ginger, ground
leavening agents, yeast, baker's, active dry
cherries, sweet, raw","directions":"Add all ingredients except cherries to the bread maker in the order given.
Start process; add cherries after the end of the first knead cycle.
Enjoy -- .","url":"https://recipe.bluelayer.org/recipe/46774/maraschino-pecan-bread-abm"},{"id":"46771","title":"Easy Kitchenaid Mixer Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
spices, oregano, dried
honey
wheat flours, bread, unenriched","directions":"Put water in mixer bowl and sprinkle yeast over water to dissolve.
Mix water and yeast with whisk attachment until foamy.
Add Olive Oil, Salt, Oregano and Honey and whisk together until well blended.
Add 1 Cup of Flour and mix together.
Remove whisk attachment scraping dough mixture into bowl and attach bread hook to mixer.
Add another Cup of Flour and mix on low speed until well incorporated and dough is not \"sticky\".
If dough is too sticky, add the additonal 1/4 cup (or more) of flour until it resembles bread dough.
Mix dough on medium speed for 5-7 minutes until it is elastic and smooth.
Remove dough ball from mixer and place in an oiled bowl large enough for the dough to double in size.Cover bowl with a damp cloth and allow dough to rise in a warm place, away from drafts.
When dough is doubled in size (15-20 minutes), remove from bowl and punch down dough, roll out to desired thickness and shape.
Drizzle Olive Oil on rolled out dough, sprinkle with additonal Dried Oregano and Kosher Salt, and top as desired.
Bake on a perforated pizza pan in a very hot (500 degree) oven.
Start pizza on bottom rack for 5 minutes.
Using a pizza peal, slide the peal underneath the pan and move the pizza to the oven's top rack.
Continue baking until crust is browned, and toppings are heated (5-7 minutes more).
Using the pizza peal, remove the pizza pan from the oven carefully.
Place pan on a heat proof surface, then use the pizza peal to remove the pizza from the pan.
Allow pizza to cool for 2 minutes on the peal, then slice as desired using a pizza cutter.","url":"https://recipe.bluelayer.org/recipe/46771/easy-kitchenaid-mixer-pizza-dough"},{"id":"46758","title":"Macaroni and Cheese","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, red or cayenne","directions":"In a large saucepan cook butter and flour together, about 5 minutes.
Add milk and cook for 10 minutes.
Stir in cheese and seasonings, plus 2 tsps salt.
Remove from heat and add one pound, cooked and drained macaroni.
Pour into greased 9x13 glass baking pan.
Top with bread crumbs.
Bake at 350 degrees for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/46758/macaroni-and-cheese"},{"id":"46753","title":"Easy to Use Bread Dough","ingredients":"wheat flours, bread, unenriched
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Put all the ingredients in bread machine pan.
Set on \"Dough\" cycle and press \"Start\".
I presume that the kneading and rising time varies depending on your machine.
I used \"Bread Roll\" cycle with mine and it took 1 hour and a half to the end of the first rising.
After the dough has proved, divide it into desired portions and make bread of your choice.","url":"https://recipe.bluelayer.org/recipe/46753/easy-to-use-bread-dough"},{"id":"46752","title":"Irish Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, caraway seed
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Preheat the oven to 375 degrees F.
In a large bowl, whisk together the flour, baking soda, salt and caraway seeds.
Stir in the milk and melted butter, scraping down the sides until the ingredients are just combined.
Transfer the dough to a well-floured surface and knead it just until it comes together into a 6-inch round.
The dough will still be sticky.
Cut a large X in the top of the round and place the loaf of a baking sheet.
Dust it with 1 teaspoon of flour and bake it for 30-35 minutes until golden brown.
Transfer the loaf to a rack and cool it completely before cutting it into slices.","url":"https://recipe.bluelayer.org/recipe/46752/irish-rye-bread"},{"id":"46750","title":"Nancy Silvertons Grape Sourdough Starter","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
grapes, red or green (european type, such as thompson seedless), raw","directions":"Wrap the grapes in well washed cheesecloth, tying the corners to form a bag; lightly crush them with a rolling pin (to release the sugar to mix with the natural yeast on the skins; just like making wine!)
and immerse them in the flour water mix.
Cover tightly with a lid or plastic wrap secured with a rubber band.
Leave at room temperature for 6 days, stirring once or twice a day for six days.
The bag of grapes will eventually appear inflated, and liquid will begin to separate from the flour base.
The mixture will begin to taste and smell slightly fruity, and the color will be strange.
That is as it should be.
By the sixth day the bag of grapes will have deflated, the color will be yellow, and the taste pleasantly sour; the fermentation is complete.
The starter is living but weak, and it needs to be fed.
Remove the grapes and squeeze their juices back into the starter.
Stir it up thoroughly and transfer it to a clean container.
(Although you can use it after just one feeding, the starter will be stronger and healthier with the full treatment) You can refrigerate it until you're ready to proceed.
Three days before you plan to use it, stir 1 cup flour and 1 cup water into the container, blending well.
Let stand uncovered at room temperature until it bubbles up 3 to 4 hours then cover and refrigerate.
Repeat this the second and third day.
Store the starter tightly covered in the refrigerator where it will keep perfectly for 4 to 6 months, after which its a good idea to pour off all but 2 cups and give it another feeding.
Before using the stored starter for bread, however, give it the full 3-day feeding schedule once again to restore it and to tone down excess sourness.","url":"https://recipe.bluelayer.org/recipe/46750/nancy-silvertons-grape-sourdough-starter"},{"id":"46738","title":"Lime Shortbread Cookies With White Chocolate and Almonds","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
lime juice, raw
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Preheat oven to 325F Butter 13x9x2 inch metal baking pan.
Blend flour, sugar, and salt in processor.
Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps.
Press evenly into prepared baking pan.
Pierce dough all over with fork.
Using sharp knife, cut dough into 12 inch squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes.
Remove from oven.
Using sharp knife, immediately recut shortbread, gently separating triangles.
Cool shortbread in pan on rack.
Place white chocolate in small metal bowl.
Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth.
Remove bowl from over water.
Using fork, drizzle melted chocolate in zigzag pattern over shortbread.
Sprinkle evenly with almonds and remaining 1 tablespoon lime peel.
Let stand until chocolate sets, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/46738/lime-shortbread-cookies-with-white-chocolate-and-almonds"},{"id":"46732","title":"Orange Shortbread","ingredients":"butter, without salt
sugars, granulated
orange juice, raw
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Preheat oven to 375F.
Blend together butter, superfine sugar, zest, and salt in a bowl with a fork.
Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
Transfer dough to an ungreased large baking sheet and pat into a 10- by 5-inch rectangle.
Prick dough all over with fork and sprinkle with coarse sugar (if using), pressing it gently into dough with your fingertips to adhere.
Score dough crosswise with back of a knife into 6 rectangles (do not cut all the way through), then score each rectangle into 2 triangles.
Bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes.
Cool on baking sheet on a rack 10 minutes, then cut into 12 triangles along scored lines while still warm.
Transfer triangles with a long spatula to a rack to cool completely.
Notes: Shortbread can be made 3 days ahead and kept in an airtight container at room temperature.
Shortbread keeps 1 week.","url":"https://recipe.bluelayer.org/recipe/46732/orange-shortbread"},{"id":"46720","title":"Soft Wrap Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
potatoes, raw, skin
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place 2 cups of the flour into a bowl or the bucket of a bread machine.
Pour the boiling water over the flour and stir until smooth.
Cover and set mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flakes, remaining 1 cup flour, salt, oil and yeast.
Add this to the cooled flour/water mixture, stir, and knead for several minutes (by hand, mixer or bread machine) until it forms a soft dough.
If using a bread machine, it is not necessary to let it knead the full cycle--about 5 minutes after it gets up to full speed is enough, but the full knead cycle will not hurt it.
The dough should form a ball that is somewhat sticky.
If kneading by hand, keep your hands and work surface lightly oiled.
Let the dough rise, covered, for 1 hour.
Divide dough into 8 equal pieces, about 3 ounces each, cover and let rest for 15 to 30 minutes.
Roll each dough portion into a 7\" or 8\" circle.
Dry-fry (fry without oil) over medium heat for about 1 minute per side, until puffed and flecked with brown spots.
Adjust the heat if they seem to be cooking either too quickly or too slowly--cooking too quickly means they may be raw in the center, while too slowly will dry them out.
Transfer the cooked breads to a wire rack, stacking them to keep them soft.
Serve immediately, or cool slightly and then store or freeze in plastic bag.","url":"https://recipe.bluelayer.org/recipe/46720/soft-wrap-flatbread"},{"id":"46716","title":"Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt
spices, caraway seed
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Preheat the oven to 350 degrees F. Arrange the oven rack to the middle row.
Line a baking sheet with parchment paper.
Add the flour, sugar, baking soda and salt to a large bowl and whisk to blend.
Toss in the butter and cut in using a fork until it looks like little pebbles.
Add in the caraway seeds, 1 1/4 cup buttermilk and the raisins and stir until it looks like a dry biscuit dough.
Knead for 1 minute or so until the dough comes together.
Form into a 7-inch diameter round ball and place on the prepared baking sheet.
Brush the round with the remaining buttermilk, and then score an X on the top of the round using a sharp knife.
Bake until golden brown and when a wooden skewer inserted into the center of the loaf comes out clean, about 1 hour 10 minutes.
Let cool on a wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/46716/soda-bread"},{"id":"46714","title":"Stuffed Mushrooms","ingredients":"mushrooms, white, raw
beef, grass-fed, ground, raw
celery, raw
onions, raw
onions, spring or scallions (includes tops and bulb), raw
salt, table
spices, garlic powder
bread crumbs, dry, grated, plain
cheese, parmesan, hard
cream, whipped, cream topping, pressurized
parsley, fresh","directions":"Preheat oven to 350 degrees.
Remove and discard stems from mushrooms, reserve caps.
In large skillet cook ground beef, celery, onion, green onions, seasoned salt, and garlic until meat is browned and vegetables are tender.
Drain fat.
Stir in bread crumbs, cheese, whipping cream, and parsley.
Spoon filling into mushroom caps.
Arrange stuffed mushrooms in greased 15x10x1-inch baking pan.
Bake for 10 to 15 minutes or until heated through and mushrooms are tender.","url":"https://recipe.bluelayer.org/recipe/46714/stuffed-mushrooms"},{"id":"17794","title":"Summer Thyme Bread","ingredients":"egg substitute, powder
water, bottled, generic
salt, table
oil, olive, salad or cooking
lime juice, raw
wheat flours, bread, unenriched
potatoes, raw, skin
spices, thyme, dried
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select Dough cycle; press Start.
At end of cycle, remove dough onto a floured board, shape into a ball, cover and let rest for 15 minutes.
Shape into a loaf, place in a lightly greased 9x5 inch loaf pan, and let rise, covered, for 45 minutes.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Slash top of loaf with a sharp knife or razor blade.
Sprinkle a bit of flour on top.
Bake in preheated 375 degree oven for 30 minutes, or until loaf is golden brown and sound hollow when tapped.
Remove loaf onto a wire rack and let cool.","url":"https://recipe.bluelayer.org/recipe/17794/summer-thyme-bread"},{"id":"46680","title":"Sauerkraut Rye Bread","ingredients":"water, bottled, generic
water, bottled, generic
molasses
butter, without salt
sauerkraut, canned, solids and liquids
spices, caraway seed
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place all ingredients in order suggested by manufacturer; select the basic bread setting.
Choose light crust color and 2 pound loaf size if available.
Bake according to bread machine directions.","url":"https://recipe.bluelayer.org/recipe/46680/sauerkraut-rye-bread"},{"id":"46674","title":"Pb&j Shortbread Cookie Bars","ingredients":"butter, without salt
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
peanut butter, smooth style, without salt
jams and preserves, apricot
sugars, powdered
cream, fluid, heavy whipping","directions":"Preheat oven to 350 degrees F. In a stand or electric mixer butter and sugars until well combined.
Slowly add in flour and salt until just combined.
Split dough in half and wrap 1/2 in plastic wrap.
Save for another time.
Transfer remaining half to a foil lined 8x8 inch pan sprayed with cooking spray.
Melt peanut butter in microwave for 20 seconds or until smooth and pourable.
Pour evenly over shortbread.
Melt the jam in microwave for 20 seconds as well then pour evenly over peanut butter.
Take a knife and gently swirl peanut butter and jelly over top of shortbread, not really cutting into the dough itself.
Just the peanut butter and jelly.
Bake for 30-35 minutes or until edges start to brown and centers are cooked through.
Remove and let cool completely.
Remove from pan with foil edges and cut into squares.
Mix powdered sugar and heavy cream until smooth, drizzle over each square and serve.","url":"https://recipe.bluelayer.org/recipe/46674/pb-j-shortbread-cookie-bars"},{"id":"46671","title":"Tahitian Coconut Bread","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
water, bottled, generic","directions":"Combine shredded cocunut, sugar and water.
Blend flour and baking powder together.
Mix all ingredients to a doughy texture adding a little flour as needed so it is not too sticky.
Wrap in aluminum foil and bake in oven at 350 for 1 hr to 1 1/2 hurs until lightly golden.
This is written to make 5 loaves but I'm guessing it depends on the size of your pan.
Aloha and enjoy!
Please post any comments and adjustments thanks :).","url":"https://recipe.bluelayer.org/recipe/46671/tahitian-coconut-bread"},{"id":"46668","title":"Thin Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
vital wheat gluten
salt, table
oil, olive, salad or cooking","directions":"Combine yeast and sugar in a small bowl with 1/2 the water.
Set aside till the mixture foams(10 mins or so).
In a larger bowl, mix Flour, Gluten and Salt.
When the yeast is foamy, form a well in the middle of the flour mixture and pour in yeast mixture, olive oil, and remainder of water.
Mix well till mixture pulls away from the bowl.
Turn out on a lightly floured surface and knead 50 times.
Form into a ball.
Place a little olive oil into the mixing bowl and turn the dough ball to coat.
Cover with a damp kitchen towel and place in a warm place till double(about 1 hour, but could be more).
After it doubles, punch dough down lightly and set aside covered to rest for 10 minutes.
Divide into 2 pieces and roll out to shape.
Brush with olive oil before cooking.","url":"https://recipe.bluelayer.org/recipe/46668/thin-pizza-crust"},{"id":"46667","title":"Almost No-Knead Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
water, bottled, generic
alcoholic beverage, beer, regular, all
alcoholic beverage, beer, regular, all
vinegar, distilled","directions":"Whisk together flours, caraway, yeast, and salt in large bowl.
To flour mixture add water, beer, and vinegar.
Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
(The dough will be very wet.
).
Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
Spray paper with nonstick cooking spray.
Transfer dough to lightly floured work surface and knead 10 to 15 times.
Shape dough into ball by pulling edges into middle.
Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
(I've also delayed the rising by placing dough in the refrigerator for up to 12 hours.
).
About 30 minutes before baking, adjust oven rack to lowest position, place a large heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.
Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
Carefully remove pot from oven and remove lid.
Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
Cover pot and place in oven.
Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes.
Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/46667/almost-no-knead-rye-bread"},{"id":"46659","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Stir in flour by hand until the dough is smooth.
Extra flour can be added if the dough is not stiff enough to roll out.
On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters.
Place 1 inch apart onto ungreased cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned.
Cool on cookie sheets for a few minutes before transferring to wire cooling racks.","url":"https://recipe.bluelayer.org/recipe/46659/shortbread-cookies"},{"id":"46655","title":"1937 Soda Bread","ingredients":"leavening agents, baking soda
salt, table
cream, whipped, cream topping, pressurized
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the first 4 ingredients and then rub them through a sieve.
For making white soda bread use 1/2 of the soda mixture to 1 Cup of flour.
Then mix as a soft drop dough with sour milk.
Pour into a well-greased pan and bake in a 450F (230C) oven for 12 minutes.
For Brown Soda Bread use 1 cup of whole wheat flour and 1/2 cup white flour with 3/4 teaspoon of the soda mixture and bake as above.
*When the original knob on your tea kettle lid comes off, use an empty spool cut in two, and fastened with a bolt and burr.","url":"https://recipe.bluelayer.org/recipe/46655/1937-soda-bread"},{"id":"46633","title":"Bread Machine Black Pepper Onion Bread","ingredients":"water, bottled, generic
butter, without salt
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
onions, raw
spices, pepper, black
spices, garlic powder
wheat flours, bread, unenriched","directions":"Add ingredients in order given by manufacturer.
Basic/white bread setting.
Medium/normal color setting.
NOTE: If using finer grind of pepper, reduce amount to 1/4 tsp for either size loaf.","url":"https://recipe.bluelayer.org/recipe/46633/bread-machine-black-pepper-onion-bread"},{"id":"46632","title":"Bagels","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
beverages, ovaltine, classic malt powder
sugars, granulated
salt, table
vital wheat gluten
wheat flours, bread, unenriched
beverages, ovaltine, classic malt powder","directions":"Make a sponge with the yeast, water and 6 oz flour.
Cover and let ferment at least 20 minutes.
Mix in 2 t malt powder, sugar, wheat gluten and 10 oz flour.
Mix about 8 minutes.
Add salt and any desired flavorings, mix about 2 minutes more.
Dough will be stiff Round, cover and ferment about 15 minutes.
Scale into 3 oz pieces; shape into balls; poke hole in the middle with your thumb; spread so the hole is about 2\" in diameter Boil 1 gallon water with 3 T malt powder; drop in bagels and poach 1 minute on each side Add toppings such as poppy or sesame seeds if desired while still wet and back at 350* (convection) or 400* (conventional) for about 20 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/46632/bagels"},{"id":"46626","title":"Damper (Aussie Campfire Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Set oven to hot 200C (400F).
Grease an 18cm (7 inch) sandwich cake tin or four single serve ramekin dishes.
Sift flour and salt into a mixing bowl.
Add any other optional ingredients (see below).
Make a well in the centre of the flour and add most, but not all of the milk.
Mix with a knife, adding more milk if necessary, until you have formed a fairly moist, but not sloppy, dough.
Turn dough into a cake tin or spoon into ramekins.
Smooth the top with the back of a spoon.
If making a savoury damper, sprinkle the top with cheese and/or add a thin slice or slices of tomato.
Bake for 20-30 minutes until golden brown on top and a skewer, inserted in the centre, comes out clean.
Turn out and cool slightly on a wire rack before serving.
Serve warm with butter.
Some Variations: Cheese Damper- add 1/2 cup grated cheese and a pinch of cayenne pepper.
Cheese and Bacon Damper- add 1/2 cup grated cheese and 2-3 rashers of cooked, chopped bacon.
Cheese and Herb Damper- add 1/2 cup grated cheese and 1/2 cup chopped fresh basil OR 1 teaspoon of dried herbs.
Fruit Damper- add 1/2 cup mixed dried fruit and 1 tablespoon sugar.
Orange Damper- add the finely grated rind of an orange and 1 tablespoon sugar.","url":"https://recipe.bluelayer.org/recipe/46626/damper-aussie-campfire-bread"},{"id":"46609","title":"Confetti Bake","ingredients":"soup, cream of chicken, canned, condensed
cheese, pasteurized process, american, without added vitamin d
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d
cauliflower, raw
shortening, vegetable, household, composite
butter, without salt
bread crumbs, dry, grated, plain
cheese, parmesan, hard
spices, pepper, black
mushrooms, white, raw","directions":"Preheat oven to 375 degrees.
In a large bowl, combine soup, American cheese, mayonnaise, and milk.
Mix well.
Fold in vegetables, pimiento, and mushrooms.
Turn into 1 1/2 quart baking dish.
Melt butter in small saucepan.
Stir in breadcrumbs and Parmesan cheese.
Sprinkle over casserole.
Bake uncovered 35-45 minutes until heated through.","url":"https://recipe.bluelayer.org/recipe/46609/confetti-bake"},{"id":"46607","title":"Granny's Perfect Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
egg, white, raw, fresh
egg, white, raw, fresh
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening, vegetable, household, composite","directions":"Preheat oven to 400F.
Combine corn meal, flour, salt, & baking powder.
Combine beaten egg whites & milk, and then stir into corn meal mixture.
Add shortening & mix well.
Heat cast iron skillet & coat with shortening.
Pour mixture into heated pan & bake 20-25 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/46607/grannys-perfect-cornbread"},{"id":"46606","title":"Chocolate Marble Bread Made in a Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
cornstarch
sugars, powdered
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Put all of the dough ingredients in the bread machine.
Start the dry yeast course for \"melon bread.\"
Make the insert sheet.
Add the dry ingredients, which have been sifted together, to the milk and mix well with a whisk.
Microwave for 1 minute, then microwave again for another minute.
When it begins to thicken, switch to a spatula, microwave for 30 seconds at a time and mix until it becomes heavy and sticky.
Blend in the butter with the spatula just before it starts to get dry.
Adding butter will make it less sticky and hold together well.
Put it on a sheet of plastic wrap, place another sheet on top and make it into a 15 cm square.
Chill.
When the timer on the bread machine goes off to signal that the kneading is done, dust a work surface with flour, take out the dough and remove the kneading blade.
Finish the following steps of putting in the insert sheet within 15 minutes of taking the dough out of the bread machine.
Punch down the dough and roll it out into a 25 cm square.
Place the insert sheet on top so that it is in a diamond shape, and fold the 4 corners of the dough to the center of insert sheet.
Tightly close the seams.
Roll out the dough, fold it in thirds, and repeat.
The second time you roll out the dough, make it twice the length of the sides of the bread pan, minus 4 cm.
See Steps 9-14 offor detailed instructions on how to roll the dough.
For a 14 cm bread pan, you should roll the dough to 24 cm (14 x 2 - 4 = 24 cm).
Fold the top and bottom of the dough to the center, turn the dough around 90 degrees, and roll it up.
Place the dough back in the bread pan seam-side down, and restart the bread machine.
When the bread is done, if you slice it in the direction of the white lines as shown in the photo, the marbled pattern comes out well.
This photo shows a loaf I made on a different day.
The pattern on the bread comes out differently each time, even though you think you're making it the same way, so each time you slice it is a surprise.","url":"https://recipe.bluelayer.org/recipe/46606/chocolate-marble-bread-made-in-a-bread-machine"},{"id":"46597","title":"Famous Nut Tree Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 400F.
Add water to warmed mixing bowl along with the sugar and yeast, stirring until dissolved.
A 1 1/2 cups flour and the salt, mixing hard with spoon about 2 minutes.
Gradually add 1 1/4 to 1 1/2 cups flour, mixing first with spoon, then with hands, to make a smooth, springy ball of dough.
(this takes about 5 minutes) Cover bowl with towel and let stand in warm place about 25 minutes until doubled in size.
Divide dough into 4 pieces, flatten out on an oiled board, shape gently into loaves, and place into greased 5 x 2 1/2 x 1 1/2-inch individual size loaf pans.
Again cover and let rise in warm place about 25 minutes, until doubled in size again.
Bake at 400Ft for 20 minutes or until golden brown.
Remove from pan and cool, or serve it warm.","url":"https://recipe.bluelayer.org/recipe/46597/famous-nut-tree-bread"},{"id":"46585","title":"Indian Flatbreads","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Combine the flours and salt in a bowl.
Make a well in the center, add 1/2 cup warm water and 1 tablespoon olive oil and mix to make a sticky dough.
Turn out onto a lightly floured surface and knead until soft and pliable, about 5 minutes.
Brush a bowl with olive oil and place the dough in it.
Cover and let rest about 30 minutes.
Divide the dough into 6 even balls.
On a floured surface, roll each ball into an 8-to-9-inch round, then layer between parchment paper.
Heat a large skillet over medium-high heat.
One at a time, lightly brush each dough round with oil and place in the pan.
Cook until bubbly on top and charred on the bottom, 1 to 2 minutes, then flip and cook 1 more minute.
Remove from the skillet, brush with more oil and season with salt.
To reheat, wrap the flatbreads in a damp paper towel and microwave 45 seconds.
Photograph by Marcus Nilsson","url":"https://recipe.bluelayer.org/recipe/46585/indian-flatbreads"},{"id":"46582","title":"Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve the sugar in warm water, and then stir in yeast.
Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast.
Mix in flour one cup at a time.
Knead dough on a lightly floured surface until smooth.
Place in a well-oiled bowl, and turn dough to coat.
Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down.
Knead for a few minutes, and divide in half.
Shape into loaves, and place into two well-oiled 9x5 inch loaf pans.
Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350F (175 degrees C) for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/46582/bread"},{"id":"46569","title":"Seed Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, sesame seeds, whole, dried
spices, poppy seed
seeds, flaxseed
salt, table
honey
oil, olive, salad or cooking
oil, sesame, salad or cooking","directions":"Dissolve yeast in 1/4 cup of the warm water.
Let stand for 5-10 minutes.
(You can add a pinch of sugar to aid the yeast.)
Combine flours, seeds, salt and flax meal.
Pour remaining 2 cups of warm water, honey and oil in a large bowl.
Add the yeast and then two cups of the flour/seed mixture.
Stir until you have a ragged dough.
At this point you can start kneading your dough.
Add the remaining flour/seed mixture 1- 1 1/2 cups at a time until you have all of it kneaded together evenly.
Place the bread dough in an oiled bowl.
Cover with wax paper sprayed with oil and a damp tea towel.
Place in a warm spot for 1- 1 1/2 hours or until it has doubled in size.
Punch the dough down and divide in two equal portions.
Shape each portion into a bun and place each into an oiled bread pan.
Cover these with the waxed paper and tea towel.
Let rise for an additional 20 minutes.
Place loaves in a preheated 450 degree oven.
After 10 minutes, reduce to 350 degrees and bake for an additional 30 minutes.
Remove from oven and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/46569/seed-bread"},{"id":"46545","title":"Vegan Cranberry Pumpkin Bread","ingredients":"cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
pumpkin, raw
oil, canola
orange juice, raw
water, bottled, generic","directions":"Preheat oven to 350 degrees.
Lightly coat a 9 inch square (or round) cake pan with vegetable oil spray.
In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop them by hand).
Transfer the cranberries to a small bowl.
Add the dry ingredients (flour, sugar, salt, baking soda and powder, and spices) to the bowl of the food processor and process briefly to blend.
In a large mixing bowl, mix together the remaining (wet) ingredients.
Then add in the dry ingredients and cranberries to the mixing bowl, using the muffin method to combine (e.g., mix as little as possible, leaving the batter airy and light).
Scrape the batter into the prepared pan.
Bake until the bread has shrunk slightly away from the sides of the pan and a tester inserted in the center comes out clean (about 45 minutes, or 55 if using a loaf pan).
If you cool it in the pan briefly (for about 5 minutes) it will be easier to remove it from the pan, but do not leave it sitting in the pan too long or it will get soggy on the bottom.
Turn onto a rack to cool completely before putting in a airtight container, where it will keep for about 4 days, after which it begins to dry out.","url":"https://recipe.bluelayer.org/recipe/46545/vegan-cranberry-pumpkin-bread"},{"id":"46505","title":"Cheddar Beer Bread (ABM)","ingredients":"alcoholic beverage, beer, regular, all
salt, table
sugars, granulated
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
cheese, parmesan, hard
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in machine in order recommended by the manufacturer.
Select sweet cycle.","url":"https://recipe.bluelayer.org/recipe/46505/cheddar-beer-bread-abm"},{"id":"46504","title":"Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated
butter, without salt","directions":"Sift dry ingredients together.
Cut butter into dry ingredients with pastry blender.
(you can work the dough with your fingers until it becomes soft and pliable like smooth pastry) Divide dough into two balls.
Roll out on floured counter to 3/8 thickness.
Cut into Christmas shapes or rounds.
Prick with a fork.
Place on lightly greased cookie sheet.
Bake at 325 for 20 to 25 minutes.
The cookies will be light in color.","url":"https://recipe.bluelayer.org/recipe/46504/scottish-shortbread"},{"id":"46481","title":"Zucchini Bread Granola","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
squash, summer, zucchini, includes skin, raw
oil, canola
syrup, maple, canadian
sugars, brown
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
Meaure the oats and crisp rice cereal into a large bowl, set aside.
In a medium bowl, whisk together the grated zucchini, canola oil, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
Whisk until well-combined.
Pour wet ingredients over cereal.
Using your hands, break up the clumps of grated zucchini and stir until the cereal is evenly coated.
Spread mixture on the prepared cookie sheet in an even layer.
Bake for 15 minutes.
Remove sheet from the oven, stir the nuts into the granola, and break up any remaining clumps of zucchini.
Bake for an additional 15 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, cool for 10 minutes, and then toss in the chocolate chips until partially melted.
Cool completely.
Store in an airtight container.
Nutritional information per serving: 207 calories, 9.8 grams fat, 2.2 grams saturated fat, 4.4 grams fiber, 10.3 grams sugar, 4 grams protein","url":"https://recipe.bluelayer.org/recipe/46481/zucchini-bread-granola"},{"id":"46470","title":"English Muffin Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl or bowl of an electric stand mixer, combine the water, sugar, salt and yeast.
Mix.
Add half of the flour.
Mix.
Add remaining flour.
Mix.
The dough will be very, very sticky.
Dont be alarmed!
Cover the bowl and let the dough rise until doubled.
Stir down the dough with a wooden spoon.
Grease four loaf pans (8 1/2-inch by 4 1/2-inch) generously with cooking spray.
Divide the dough between the loaf pans.
It helps to grease your hands because the dough is still sticky.
The dough should fill the pans about halfway.
Cover the loaves with lightly greased plastic wrap and let the bread rise until doubled.
It will look puffy and bubbly.
Bake at 350 degrees F for 25-28 minutes until lightly golden brown on top and baked through.
Remove from the oven and turn the bread out onto a cooling rack.
Butter the tops while still warm.
This bread can be frozen and/or it lasts, covered or bagged, at room temperature for several days.","url":"https://recipe.bluelayer.org/recipe/46470/english-muffin-bread"},{"id":"46465","title":"Homemade Breaded French Fries","ingredients":"wheat flour, white, all-purpose, unenriched
spices, paprika
salt, table
spices, pepper, black
spices, garlic powder
oil, olive, salad or cooking","directions":"Heat vegetable oil in a medium sized pot at med high heat.
Cut potatoes long ways into frie sized shapes.
Mix dry ingredients in a separate container.
Roll cut potatoes in mixed ingredients until coated evenly.
Fry until golden brown, salt, pepper, let cool and enjoy.","url":"https://recipe.bluelayer.org/recipe/46465/homemade-breaded-french-fries"},{"id":"46463","title":"Amish White Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Dissolve sugar in warm water
Stir in yeast
Proof until mixture resembles creamy foam
Add salt and oil, stir
Stir in bread flour a cup at a time
Knead on lightly floured surface until smooth
Allow to rise in oiled bowl at least one hour covered with cloth
Punch down, knead on lightly floured surface for 1 minute
Divide dough into loaves, place in well oiled loave pans
Allow to rise at least 30 minutes, or until desired size, no more than an hour
Bake at 350 for 30 minutes
Cool in pan 15 minutes, remove from pan and cool for 1 to 2 hours before slicing","url":"https://recipe.bluelayer.org/recipe/46463/amish-white-bread"},{"id":"46460","title":"Chapati (Indian Flatbread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a bowl, pour half cup of water.
Add the flour,salt and oil.
Start mixing it.
Keep pouring d rest 1/2 cup water slowly into it.
Knead the dough thoroughly.
Divide it into 8 equal parts.
Lightly dust the work place.
Dip each ball in flour.
Roll each balls into a thin round with a rolling pin.Keep turning it around while rolling.
Heat a flat skillet over medium heat.
Flip it onto the hot skillet.
When small bubbles appear on it, flip it onto the other side.Keep turning it round.
Flip it again.Lightly press the chapati and it will puff up.
Once done,remove the chapati from the skillet.
Serve it hot.","url":"https://recipe.bluelayer.org/recipe/46460/chapati-indian-flatbread"},{"id":"46457","title":"Rum Whipped Cream","ingredients":"cream, whipped, cream topping, pressurized
alcoholic beverage, distilled, rum, 80 proof","directions":"Thoroughly beat together the whipped cream and rum, and it's done!
It's great on kabocha pudding!.
Or on bread.
You can also use it as topping for chiffon or pound cakes, crackers, etc.
It's also great as with your breakfast toast.","url":"https://recipe.bluelayer.org/recipe/46457/rum-whipped-cream"},{"id":"46456","title":"Rose Honey","ingredients":"honey
water, bottled, generic","directions":"stir the rose water into the honey and stor into a sterilised jar.
it will keep for several months.
use to flavour porridges or as a dip for fresh bread.","url":"https://recipe.bluelayer.org/recipe/46456/rose-honey"},{"id":"46386","title":"Cow Camp Pan Bread (R Hanging Lazy A) Robert H. Arps","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, chili powder
water, bottled, generic
water, bottled, generic
bacon, meatless","directions":"You mix all of the dry ingredients together.
Divide equally between two large ziplock bags.
Now you have two batches.Take 1 tbsp mix and spread across a board.
Pour lukewarm water in the zip lock bag, a little at a time.
Close bag and knead, add a little more water, knead, add the rest of the water and knead.
Turn out on board and pat or roll until about 1/4 inch high to 1/2 inch high.Pat some mix on top of dough if it gets too sticky or plain flour.
Heat 2 tblsp.
shortening or bacon grease in large cast iron frying pan over the heat, a grate over a campfire, a stove burner, or propane grill.
You can plop the entire circle in the hot pan if you don't want to cut wedges before it is cooked.
Make sure you don't burn it on the bottom.
Remember this makes two batches.
Cutting the wedges of dough first fries the wedges a little more and you have a more crispy texture on the sides and bottoms when flipped over.
On the trail, you would sharpen a stick, cut the circle in 8 to 10 wedges.
Off the trail, use a knife or dental floss.
Lift off with a spatula, fry 4 to 5 wedges at a time and flip over until lightly brown.
Note: Use 1/2 of each salt in the recipe if you want to use less salt or salt substitute.","url":"https://recipe.bluelayer.org/recipe/46386/cow-camp-pan-bread-r-hanging-lazy-a-robert-h-arps"},{"id":"46383","title":"Warm Springs Fried Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine dry ingredients; cut in butter.
Add enough warm milk to make a soft dough, easy to handle.
Knead on floured board until dough is very smooth and soft but elastic.
Do not use a lot of extra flour.
Divide dough into 6 to 8 balls and brush the tops with melted butter.
Cover and let stand 30 to 45 minutes.
Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick.
Fry in deep fat.
Dough should rise immediately to surface.
Cook until brown on one side, turn, and brown on other side being careful to not pierce crust.
Drain on absorbent paper and serve hot.","url":"https://recipe.bluelayer.org/recipe/46383/warm-springs-fried-bread"},{"id":"46379","title":"Sicilian Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
semolina, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
water, bottled, generic
seeds, sesame seeds, whole, dried","directions":"For the pre-ferment:.
Stir together the flours, salt, and yeast in a large bowl or the bowl of an electric stand mixer.
Add 3/4 cup water, stirring until everything comes together and makes a coarse ball (you can mix it with the paddle attachment -- I think it is easier to do it by hand).
Adjust the flour or water as needed; the dough shouldn't be too sticky or stiff.
Flour your work surface and transfer the dough.
Knead for 4-6 minutes (or mix with the dough hook for 4 minutes), or until the dough is soft and pliable, \"tacky but not sticky.
\".
Transfer the dough to a lightly-oiled bowl and roll it around to coat with oil.
Cover the bowl with plastic wrap and ferment at room temperature for one hour, or until it swells to 1 1/2 times its original size.
Remove the dough from the bowl, knead lightly to degas, and return it to the bowl, covered with plastic wrap.
Refrigerate for up to three days or freeze in an air-tight plastic bag for up to three months.
Bread:.
Remove the pre-ferment from the icebox and cut into 10 small pieces (I use kitchen shears).
Let it sit an hour, covered with plastic wrap, to take off the chill.
Stir together the bread flour, semolina flour, salt and yeast in a large bowl or bowl of an electric stand mixer.
Add the pre-ferment pieces, oil, honey, and 1 1/4 cups water.
Stir until the dough forms a ball, or use the paddle attachment at low speed.
Add water in dribbles as necessary to achieve a soft and pliable dough.
Lightly flour your work surface and knead your dough (or use a dough hook at low speed), adding flour as needed to achieve a soft but not sticky dough, for about 10 minutes.
Form the dough into a ball, lightly oil a large bowl, and roll the dough around in the bowl to coat with oil.
Cover the bowl with plastic wrap.
At this point I refrigerate the dough overnight.
Mr. Reinhart, instead, ferments the dough at room temperature for 2 hours or until it doubles, divides the dough gently in three pieces, shapes the dough (see below), taking care not to degas it too much, places the dough on a baking pan (or pans) lined with parchment, sprinkles with sesame seeds (see below), covers with plastic wrap, and refrigerates overnight.
As explained in the preamble, in my hands the dough over-rose in the refrigerator, lost its shape, and wouldn't rise in the oven.
And thus I divide, shape and bake the loaves the next day as explained below.
It gives me more control of the proofing process.
The next morning take the dough from the refrigerator (it will have grown) and divide it gently into 3 pieces.
Gently shape as you wish, taking care to degas as little as possible.
To achieve the S shape shown in the photograph, extend each dough piece to about 24 inches.
Working from each end simultaneously, coil the dough (in opposite directions) towards the center.
Place the shaped doughs on parchment-lined pans, mist with water, sprinkle with sesame seeds if desired, mist with vegetable oil spray, and cover with plastic wrap.
Proof the dough for an hour or two; it is ready for the oven when it stays dimpled when poked.
The loaves should be about twice as large as when first shaped, but DON'T let them over-rise.
Preheat the oven to 500F (my oven is too rickety to get that hot; I have to use the convection option).
Uncover the doughs and place in the oven; Pour 1 cup of water in the steam pan.
Mr. Reinhart also sprays the oven walls with water three times at 30 second intervals, and then reduces the heat to 450F.
Bake for about 15 minutes and then rotate the pans 180 degrees.
Gently separate the loaves if they are touching.
Continue baking for 10-15 minutes to achieve a rich golden brown.
The internal temperature of the bread should be about 200-205F.
Transfer the loaves to a cooling rack and cool for at least 45 minutes.
To freeze, when cooled, wrap each loaf in a freezer bag and close with a wire twist.","url":"https://recipe.bluelayer.org/recipe/46379/sicilian-bread"},{"id":"46368","title":"Gingerbread Baked in Jars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
molasses","directions":"Preheat oven to 325F (160C).
Sterilize 5 canning jars, lids and rings by boiling them for 15 minutes.
Remove the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them.
Once the jars are cool enough to handle, use a pastry brush to grease them with shortening, set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves.
Stir in margarine, water and molasses until well blended.
Divide batter among the 5 jars (they should be about 1/2 full).
Place jars onto a cookie sheet or they'll tip over.
Bake in preheated 325F (160C).
oven for 35 minutes or until cake tester inserted in center comes out clean.
Move the jars around in the oven while they're baking, so they'll bake evenly.
Have your HOT lids ready.
Using HEAVY-DUTY MITTS (the jars ARE HOT!)
Take one jar at a time from the oven and place a lid on, then the ring.
Tightly screw on lids--do it FAST because the lid gets REAL hot!
Allow jars to cool on your countertop.
Once the jars are cool, decorate with round pieces of cloth.
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poof-y on top), then a piece of cloth on top and screw the ring back on.
Decorate as desired.","url":"https://recipe.bluelayer.org/recipe/46368/gingerbread-baked-in-jars"},{"id":"46357","title":"Cranberry Walnut Streusel Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
butter, without salt
cranberry sauce, canned, sweetened
oats
sugars, brown
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt","directions":"Preheat the oven to 350 F and grease a 9-inch square baking pan.
In a food processor, pulse together the flour, sugar, and salt.
Add the butter and pulse until mixture just comes together in one ball.
Press into the bottom of the prepared pan.
Bake until crust is pale golden, 25 to 30 minutes.
Cool.
Spread the cranberry sauce evenly over the shortbread.
To make the streusel, in a small bowl, whisk together the oats, sugar, walnuts, flour, cinnamon, nutmeg, and salt.
Blend in the butter with your fingertips, forming pea-sized crumbs.
Sprinkle the streusel over the cranberry sauce.
Bake until topping is golden brown and crisp, about 20 minutes.
Cool and cut into bars.","url":"https://recipe.bluelayer.org/recipe/46357/cranberry-walnut-streusel-bars"},{"id":"46355","title":"White Bread III","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
oil, olive, salad or cooking
potatoes, raw, skin
water, bottled, generic","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select White Bread setting; press Start.","url":"https://recipe.bluelayer.org/recipe/46355/white-bread-iii"},{"id":"46350","title":"Apricot Crisp","ingredients":"apricots, dried, sulfured, uncooked
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, granulated
butter, without salt
spices, cloves, ground
spices, cardamom
spices, cinnamon, ground","directions":"Preheat oven to 375F.
Slice apricots in half and discard stone.
Cover bottom of a shallow, buttered oven proof dish with two layers of apricots.
Place flour, walnuts,sugar, butter, cloves,cardamom, and ground cinnamon into a food processor and blend until it is like breadcrumbs.
Spread mixture on top of apricots.
Bake in preheated 375F oven for approximately 50 minutes or until lightly browned on top.
Serve with custard or cream.","url":"https://recipe.bluelayer.org/recipe/46350/apricot-crisp"},{"id":"46343","title":"Homemade Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt","directions":"In a 9 by 13 inch pan melt 1/4 c margarine or butter.
Press out dough (I turn it over in the margarine to coat both sides as it is a little sticky and it makes easier to work with).
Sprinkle dough with:.
Gresh or grated Parmesan (to taste).
1-1/2 t garlic salt.
1 T sesame seeds.
Let rise 15 minutes.
Cook in 400 preheated oven 12-15 minutes or till lightly brown and no longer doughy.","url":"https://recipe.bluelayer.org/recipe/46343/homemade-breadsticks"},{"id":"46332","title":"Basic Sweet Bread Dough (Light and Fluffy Version)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
milk, canned, condensed, sweetened
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Put all the ingredients in a bread machine, and leave until the end of the 1st rising (or knead by hand).
Deflate and cut into 16 portions.
Make into rounds and leave rest for 15 minutes.
Round off again, do a second rising for 20 minutes, and bake in a preheated 200C oven for 10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/46332/basic-sweet-bread-dough-light-and-fluffy-version"},{"id":"46329","title":"Cheesy Sausage Soup","ingredients":"pork sausage, link/patty, unprepared
onions, raw
carrots, raw
celery, raw
spices, basil, dried
spices, parsley, dried
butter, without salt
soup, chicken broth or bouillon, dry
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
salt, table
spices, pepper, black
cream, sour, cultured","directions":"In a large saucepan, brown sausage over medium heat.
When its done, drain off the grease and put the sausage into a large soup pot.
In the same saucepan, saute onions, carrots, celery, basil and parsley in 2 tablespoons of butter until softened (about 10-12 minutes).
Add broth, veggies and potatoes into the soup pot with the sausage.
Bring to a boil then cover the pot and reduce heat.
Simmer for 10-12 minutes or until potatoes are tender.
Stir in milk, cheese, salt and pepper.
Continue stirring until the cheese has melted.
Remove from heat and stir in sour cream.
Keep warm over low heat until ready to serve.
Serve with crusty French bread.","url":"https://recipe.bluelayer.org/recipe/46329/cheesy-sausage-soup"},{"id":"46316","title":"Mom's Southern Style Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt","directions":"Preheat oven to 425.
Mix all ingredients except for butter.
Once oven is preheated, melt butter in a small cast iron skillet on high setting, swirl butter to coat sides of pan.
Quickly mix melted butter in cornmeal mixture.
Immediately pour mixture in skillet and bake for 20 minutes,.","url":"https://recipe.bluelayer.org/recipe/46316/moms-southern-style-cornbread"},{"id":"46307","title":"Scottish Jesse's Dundee Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
semolina, unenriched","directions":"Preheat oven to 300 F. In the bowl of an electric mixer or by hand, beat the butter to soften it, adding the sugar gradually to incorporate the two ingredients.
Now add the flour and the semolina and blend the ingredients together thoroughly, working everything together with your hands towards the end of the mixing time.
Transfer the dough to a lightly floured surface and roll it out with quick gently strokes of the rolling pin until it is the right size to fit in the tart pan.
Transfer it to the tart pan and lightly press the dough evenly into the pan, right up the fluted edges.
Prick all over with a fork to prevent buckling when it is in the oven and transfer to the centre shelf of the oven to bake for about 1 hour or until it is pale golden and firm to the touch.
Remove from the oven and, before it cools, use a metal spatula to mark out 12 wedges on the surface.
Let it cool in the pan.
Cut into wedges when completely cold.
New Celtic Cooking","url":"https://recipe.bluelayer.org/recipe/46307/scottish-jesses-dundee-shortbread"},{"id":"46301","title":"Olive Bread for the Bread Machine","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"Place the ingredients, except olives, in the bread pan in the order recommended by your machine's manufacturer.
Process on the appropriate cycle.
Add olives at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
I prefer to make it with the dough cycle; shape it in 2 loaves and let is rise for 30 minutes.
Bake in a pre heated375* oven for 30 minutes.
Option:.
Add 1 1/2 cup old or sharp shredded cheddar cheese with the flour for a Cheese Olive Bread; fantastic.
Tip:.
For my bread to rise, I heat 2 cups of water in microwave for 5 minutes; this creates steam.
Leave water in microwave.
Sit your bread in microwave OFF for 30 minutes.Your bread will rise really nice.","url":"https://recipe.bluelayer.org/recipe/46301/olive-bread-for-the-bread-machine"},{"id":"46295","title":"Scottish Shortbread With Brown Sugar","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Cream together the butter and sugar.
Gradually add the white flour and stir until well blended.
Press the mixture into two 8 inch greased pie pans.
Flute the edges and prick with a fork.
Bake in a 400 degree oven for 15-20 minutes.
While still hot, cut into wedges, then let cool.","url":"https://recipe.bluelayer.org/recipe/46295/scottish-shortbread-with-brown-sugar"},{"id":"46289","title":"Uighur Nan With Cumin and Onion","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table
onions, spring or scallions (includes tops and bulb), raw
spices, cumin seed","directions":"Sprinkle the yeast over the warm water in a large bowl.
Stir to dissolve.
Stir in 3 cups flour, a cup at a time.
Stir the dough 100 times in the same direction, about 1 minute, to develop the gluten.
Add 2 teaspoons salt, then continue adding flour until the dough is too stiff to stir.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding more flour if necessary to prevent sticking.
Clean and lightly oil the bread bowl.
Add the dough, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
Position a rack in the lower third of your oven and arrange quarry tiles, if you have them, on the rack, leaving a 1-inch gap between the tiles and the oven walls.
If you have no quarry tiles, place 1 large or 2 small baking sheets on the rack to preheat.
Preheat the oven to 500 degrees.
Punch the dough down and turn out onto a lightly floured surface.
Divide into 6 pieces.
Using lightly floured hands, flatten each piece into a 4to 5-inch round.
Cover the rounds with a dry cloth.
Keeping the remaining pieces covered as you work, roll each dough round out on a lightly floured surface into a 10-inch round.
The dough may spring back as you roll; it's best to work on 2 or 3 dough rounds at a time, alternating between them, to give the gluten time to stretch before you resume rolling.
Then cover the large rounds with plastic wrap and let rise for 10 minutes.
Working with 2 breads at a time, using a bread stamp or a fork, stamp the center portion of each bread; work from the center out until the dough is thoroughly pricked and flattened, leaving a 1 1/2- to 2-inch rim all around.
Sprinkle a scant teaspoon of scallions, a generous pinch of cumin seed and a generous pinch of salt over the center of each bread, then dip your fingers in water and sprinkle the centers of the breads.
Slide each round onto a baker's peel or flour-dusted baking sheet and slide off onto the quarry tiles or preheated baking sheet.
Bake until the tops of the breads begin to brown, 8 to 10 minutes.
Transfer to a rack to cool for 5 minutes, then wrap in a cloth to keep soft and warm.
Repeat with the remaining dough, scallions, cumin and salt.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/46289/uighur-nan-with-cumin-and-onion"},{"id":"46286","title":"Honey & Milk Fluffy White Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Mix the dry ingredients marked together.
Put all of the ingredients,except the butter, in the bread-maker.
Turn on the dough mode setting.
Add the yeast according to the manufacturer's instructions.
Add the butter after the dough has been kneading for 5 minutes.
Leave the rest to the bread maker.
When the dough is ready, take it out of the bread-maker and gently punch it down.
Divide the dough into 6 portions and roll into balls.
The dough is rather soft, so dust with flour, if needed.
Each ball is should be about 65 g. Cover with a damp kitchen towel and let rise for 15 minutes.
Punch the balls down with a rolling pin, dust with flour from strainer, and roll into balls again.
Indent the middle of the balls firmly with a chopstick.
Press the balls firmly to the bottom, but be careful not to press them too hard, or they may break apart after rising.
Use the bread rising setting of your oven and let rise for 40 minutes.
The photo shows the rolls after the second rising.
Preheat the oven to 180C, lower the heat to 160C and bake for 10 minutes.
Lower the heat again to 140C and bake for 5 minutes.
The total baking time is 15 minutes.
If they seem to be browning too quickly, cover with a sheet of foil.
I covered mine after about 8 minutes.
They tend to wrinkle when they're cool, but if you want to make really white rolls, cover them with foil soon after putting them in the oven.
But even then they will get a little bit wrinkled.
They're best eaten right out of the oven, but they're still good eaten later, if you put them in a plastic bag while slightly warm.
They're really good with blueberry jam or with egg salad.","url":"https://recipe.bluelayer.org/recipe/46286/honey-milk-fluffy-white-rolls"},{"id":"46266","title":"Fergasa Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
spices, pepper, black
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
onions, spring or scallions (includes tops and bulb), raw
spices, basil, dried
cheese, cheddar
wheat flours, bread, unenriched","directions":"Combine in order recommended for your bread machine.
Select white bread cycle.","url":"https://recipe.bluelayer.org/recipe/46266/fergasa-bread-bread-machine"},{"id":"46241","title":"Outrageously Oatmeal Bread (Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
honey
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oats
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients into your bread machine in the order listed.
Set machine to \"large whole wheat\" cycle.
Allow machine to make your bread.
When bread is finished remove from loaf pan and baste immediately with melted butter or margarine, be sure to baste all crust surfaces.
This will ensure a soft crust and help keep your bread from drying out.","url":"https://recipe.bluelayer.org/recipe/46241/outrageously-oatmeal-bread-bread-machine"},{"id":"46227","title":"Cherry Yogurt Bread (bread machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
salt, table
cherries, sweet, raw
yogurt, greek, plain, nonfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in the bread machine on regular or fast loaf cycle.
Slice and enjoy (be careful about slicing it while it is still warm).","url":"https://recipe.bluelayer.org/recipe/46227/cherry-yogurt-bread-bread-machine"},{"id":"46220","title":"100% Semolina Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
semolina, unenriched
oil, olive, salad or cooking
salt, table","directions":"Mix the salt into the warm water (120F-130F) and pour into the bread machine pan.
Next, add the olive oil, flour, sugar and the yeast last (may be place into a little indentation in the center of the flour).
If necessary, add 1/2 teaspoon ascorbic acid (Vitamin C) to help the yeast feed.
Set the bread machine to a 2 lb size and white light, white medium, white dark, whole wheat or french settings.
Push start and come back in 3 1/3 to 4 hours.
:-).","url":"https://recipe.bluelayer.org/recipe/46220/100-semolina-bread"},{"id":"46219","title":"The Best Brussels Sprouts","ingredients":"brussels sprouts, raw
spices, pepper, black
spices, garlic powder
oil, olive, salad or cooking
bread crumbs, dry, grated, plain","directions":"Add Brussels sprouts, black pepper, garlic salt and half of the olive oil into a skillet.
Cook over a low heat allowing the Brussels sprouts to brown on each side before flipping them.
After about 10 minutes add the remaining olive oil and seasoned breadcrumbs.
Cook for another 10 minutes, flipping occasionally.
The edges should be browned when done.
Remove from heat and serve!","url":"https://recipe.bluelayer.org/recipe/46219/the-best-brussels-sprouts"},{"id":"46198","title":"Rum Raisin Shortbread","ingredients":"alcoholic beverage, distilled, rum, 80 proof
currants, zante, dried
butter, without salt
sugars, granulated
orange juice, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"Combine rum and currants in an airtight container; let sit at room temperature overnight.
Drain; reserving 2 tablespoons rum.
Put butter, confectioners' sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment.
Beat until creamy and smooth, about 2 minutes.
Add vanilla and reserved rum.
Beat well, scraping down the sides of the bowl as necessary.
Reduce speed to low.
Add flour, coconut, and salt, and beat for 3 minutes.
Stir in currants by hand.
Divide dough in half and form each into a log about 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 325F.
Remove dough from parchment; slice into 1/4-inch-thick rounds.
Place on parchment paperlined baking sheets, spacing about 1 inch apart.
Bake until pale golden, about 20 minutes, rotating sheets halfway through.
Transfer to wire racks to cool completely.
Cookies can be stored in airtight containers at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/46198/rum-raisin-shortbread"},{"id":"46186","title":"Cinnamon Raisin Bread with Maple Glaze","ingredients":"water, bottled, generic
syrup, maple, canadian
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oats
butter, without salt
salt, table
raisins, seeded
spices, cinnamon, ground
sugars, powdered
syrup, maple, canadian","directions":"In a mixing bowl, stir together warm water,Maple syrup& yeast.
Set aside for 5 to 10 minutes.
Meanwhile, make the oatmeal& add butter.
Stir to melt butter.
When the yeast mixture is bubbly, add 3 cups flour, oatmeal, salt& raisins to the yeast mixture.
Mix on low speed until incorporated.
Keep adding flour 1/2 cup at a time until the dough comes together& is only slightly tacky to the touch.
The dough will be very soft and somewhat sticky.
Place dough in a greased bowl, cover with plastic wrap& place in a warm place to rise until double in size (about 40 to 60 minutes).
Spray a 9\"x5\" loaf pan with non-stick cooking spray.
Turn the dough out onto a lightly floured surface& knead the cinnamon in by sprinkling a little in top, kneading& turning dough& repeating the process until all the cinnamon is used.
Place the dough in the prepared loaf pan& place in a warm place to rise.
When the dough has risen about 2\" above the pan, put into a preheated 350 degrees F oven& bake for about 30 minutes.
The crust will be golden brown.
Remove from pan& place on a cooling rack.
Once the bread has cooled, mix the powdered sugar with 3 T of maple syrup.
Add 1 or 2 T of water to thin to a pouring consistency.
Pour glaze all over the top of the bread, letting it run down the sides.","url":"https://recipe.bluelayer.org/recipe/46186/cinnamon-raisin-bread-with-maple-glaze"},{"id":"46176","title":"Unleavened Communion Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"Preheat oven to 350F Mix the flour and salt.
Add the water to the oil without mixing.
Add this to the dry mix and add in the honey.
Mix with a fork.
Flatten onto a cookie sheet lined with parchment paper.
Score into bite-sized pieces, or use a bottle cap to make round wafers.
Bake 10-15 minute.","url":"https://recipe.bluelayer.org/recipe/46176/unleavened-communion-bread"},{"id":"46166","title":"Crab Dip","ingredients":"cheese, parmesan, hard
salad dressing, mayonnaise, regular
mustard, prepared, yellow
horseradish, prepared
onions, raw
cream, sour, cultured
crustaceans, crab, alaska king, imitation, made from surimi
chives, raw","directions":"In a large bowl, mix cream cheese, mayonnaise, sour cream, chives, mustard, horseradish, onion and crab.
Mix thoroughly and let it rest 30 minutes.
This can be served warm or cold; with crackers or in a hollowed out pumperknickel loaf with cubed bread.","url":"https://recipe.bluelayer.org/recipe/46166/crab-dip"},{"id":"46154","title":"Panera Bread Balsamic Dipping Oil","ingredients":"vinegar, balsamic
oil, olive, salad or cooking
spices, garlic powder
cheese, parmesan, hard","directions":"In a mixing bowl, combine all ingredients and whisk thoroughly until all ingredients are fully incorporated.
Stored in an airtight container and refrigerated, this mixture should last at least 6 months.
Use as a dipping sauce for any crusty or rustic type bread or as a salad dressing.","url":"https://recipe.bluelayer.org/recipe/46154/panera-bread-balsamic-dipping-oil"},{"id":"46146","title":"Cauliflower Crust and Bread","ingredients":"cauliflower, raw
egg, white, raw, fresh
leavening agents, yeast, baker's, active dry
cheese, mozzarella, low sodium
cheese, parmesan, hard
spices, garlic powder","directions":"To \"rice\" the califlower: I did this with my Cuisinart with a grating blade.
I have read that you can use the \"s\" blade or hand grate with a cheese grater.
Preheat oven to 425 degrees.
Mix all ingredients in large bowl.
On parchment paper (not wax paper) lined 18\" x 26\" baking sheet (I recommend this instead of spraying the pan because I tried that and it stuck), press mixture flat as thin as you can get it without having holes.
Sprinkle with herbs.
Bake for 20 minutes and carefully turn over and bake for another 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/46146/cauliflower-crust-and-bread"},{"id":"46132","title":"Sourdough Bread Naples, Italy","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Combine water, starter, and flour.
Mix by hand or use a stand-up mixer.
This recipe requires a starter, which is not included in this recipe.
Add salt and mix everything until you get a shaggy dough.
Transfer dough onto a clean counter and proceed to stretch and fold at least a dozen times.
Place in a covered container large enough to contain the dough after it has doubled in volume., which will take approximately 4~4.5 hours.
Punch down dough and transfer to a clean counter for degassing and shaping.
Place shaped dough on parchment paper, cover to prevent drying, and let stand for approx 45 minutes.
Heat oven to 500 degrees Fahreinheit.
Score loaves with a razor blade or sharp knife.
Mist the inside of the oven with a spray bottle.
Bake loaves for 10 minutes, and spray again with water.
Complete baking for another 20~25 minutes until crust is golden brown.
Remove from oven and let cool on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/46132/sourdough-bread-naples-italy"},{"id":"46129","title":"Pineapple Cranberry Bread","ingredients":"cranberry juice, unsweetened
pineapple, raw, all varieties
butter, without salt
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
nuts, walnuts, english","directions":"Add first seven ingredients to the bread machine pan in the order recommended by the manufacturer.
Add cranberries and nuts at the tone indicating the end of the raisin/mix cycle.
(Coconut is also a great addition).","url":"https://recipe.bluelayer.org/recipe/46129/pineapple-cranberry-bread"},{"id":"46122","title":"Quick-Baked Milk Bread Loaf in a Bread Maker","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients except for the dry ingredients into your bread maker.
Put the dry yeast where it's supposed to be according to the instructions for the appliance.
My recommendation is to use the \"quick bake\" and \"light crust\" settings on your bread maker.
It will be ready in about 2 hours.
The comforting fragrance of freshly baked bread will fill your kitchen.
The bread will be easier to slice once cooled.
This is my favourite bread maker, the Panasonic SD-BT-103.","url":"https://recipe.bluelayer.org/recipe/46122/quick-baked-milk-bread-loaf-in-a-bread-maker"},{"id":"46086","title":"Quick Herb Biscuits","ingredients":"butter, without salt
parsley, fresh
spices, thyme, dried
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 400 degrees and grease a cookie sheet.
Mash the butter, parsley and thyme together.
Put the flour, baking powder and salt into a food processor or large mixing bowl.
If using a food processor, turn it on and drop the butter in 4 to 5 dollops into the machine while it's running.
If working by hand, rub the butter into the flour until it looks like bread crumbs.
Pour in the buttermilk or milk-vinegar mixture and process or stir until you have a soft ball.
Drop in roughly formed pieces onto the prepared baking sheet.
Bake 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/46086/quick-herb-biscuits"},{"id":"46084","title":"Soy Sauce Baguette (Kneaded with a Spatula)","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
soy sauce made from soy (tamari)
water, bottled, generic
beverages, ovaltine, classic malt powder
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Put the A. soy sauce and water in a small pan, and heat until it almost boils.
Leave it to cool down.
Once it cools, weigh it again and make sure the total weighs 150 g. If there is less, add some water.
Put the flours in a bowl.
Add the malt syrup (if you have it) in the 150 g of cooled liquid from step 1 and dissolve.
Add the liquids to the step 2 bowl with the flours all at once.
Fold and knead the mixture with a spatula using a cut-and-fold motion until it forms one mass.
Cover with plastic wrap so that the dough doesn't dry out, and rest for 10 to 15 minutes.
Knead again, scooping the dough up from the bottom (as if to punch down the dough) for 15 minutes.
This time, put the dough in a clean oiled bowl.
Cover the bowl with plastic wrap.
Leave to rise until doubled in bulk.
(The photo shows the dough after it's risen.)
Take the dough out onto a floured work surface, divide into 2, and punch down lightly to deflate.
Round off each piece into a ball, place seam side down and leave to rest for 15 minutes or so.
Roll out each piece of dough thinly into a long stick shape.
I'm not good at transferring the dough later after it's risen, so I just put it on kitchen parchment paper at this point.
Put the dough on a long thin piece of kitchen parchment paper, and clip the edges together above the dough as shown here to stop the dough from spreading out!
Leave the dough for its 2nd rising.
Start preheating the oven to 250C, including the baking tray, so that's it's heated up when the dough has finished rising.
When the oven has reached temperature and the dough has risen, dust the surface of the dough with flour using a tea strainer.
Slash the tops of the rolls, and drizzle some olive oil into the slashed parts.
Mist the dough, lower the oven temperature to 210C and bake for 25 minutes.
Please adjust the baking time and temperature depending on your oven.
Incidentally the photo here shows 4 baguettes, or double the amount of the recipe, being baked.
The soy sauce is so aromatic, and the crust is so crispy - these baguettes are delicious.
The soy sauce and sugar make them so nicely browned too.
The crumb has some nice air bubbles too.
From here on I'll explain the baking method I came up with after a lot of trial and error.
Attention!
This is all done in my oven.
I have a steam oven made by Hitachi by the way.
Put oven trays on the top and bottom racks upside down, preheat the oven at the maximum temperature of 250C.
Place the kitchen parchment paper with the formed dough on it in between the baking trays (be sure not to burn yourself!)
Don't switch the steam function of the oven on right away.
Wait for 1-2 minutes then switch it on.
Steam for 3 minutes then switch off.
After 15 minutes take out the top baking tray and continue baking.
My oven only maintains the maximum 250C temperature for 5 minutes, plus it doesn't reheat properly.
So I warm it up twice.
If you protect the bread surface inside the small oven with the baking trays on the top and bottom before the slashed parts can open up properly, they will open up very nicely and form beautifully sharp, crispy edges.
With this method, this type of bread with a hard crust and sharp slashed edges bakes up very nicely.
I don't know if it works in other oven.
Please be careful not to burn yourself.
I don't take any responsibility if this method somehow breaks your oven.","url":"https://recipe.bluelayer.org/recipe/46084/soy-sauce-baguette-kneaded-with-a-spatula"},{"id":"46072","title":"Millionaire Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, salted
sugars, powdered
butter, without salt
sugars, brown
butter, salted
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"If you're making the shortbread from scratch then start here:.
Beat the butter with a wooden spoon to soften it.
Beat in the sugar, followed by the flour (sifted to avoid awkward lumps).
Work the ingredients, first with the spoon, then with your hands, until you have a soft dough that completely stays together without leaving bits in the bowl.
Divide the dough into two equal sized pieces.
Transfer the dough to a flat surface and roll out lightly until it 5mm to a centimetre thick.
Place each half of the dough into a separate 9 inch square tin.
Prick the shortbread all over with a fork.
Cook the shortbread in a very low oven (300F, 150C, GM2) for 50 minutes.
The shortbread will almost certainly not go hard while still in the oven.
It needs to cool before it firms up.
If you have bought 400g of shortbread:.
Place the shortbread in a sandwich bag and bash with a rolling pin until you have a bag of biscuit crumbs.
Melt 50g of butter, add the shortbread crumbs and mix inches.
Press into the bottom of the two 9 inch square tins and refrigerate for 30 minutes.
To make the caramel:.
Place the butter and sugar into a pan over a medium heat and stir until butter is melted and sugar dissolved.
Add the can of sweetened condensed milk.
Increase the heat and stir vigorously until the mixture just begins to boil.
Important: It will look like there is a massive excess of melted butter floating on the top.
If you remove this the mixture WILL NOT SET so LEAVE IT THERE!
Just as the mixture begins to boil (i.e.
you see the first big bubbles break the surface) remove from the heat and continue to stir vigorously for 2 minutes.
Pour the caramel over the chilled shortbread, and leave to set for 20 minutes.
To finish:.
Melt 400g of milk chocolate in a glass bowl over boiling water.
(For the best result, break the chocolate into pieces no smaller than 1 inch square, heat water until it is at a rolling boil, add chocolate, and then reduce to a simmer with only a few large bubbles and DO NOT TOUCH until most of the chocolate has melted).
Pour over the shortbread.
Now refrigerate for several hours until set.
Score each tin into 24 pieces.","url":"https://recipe.bluelayer.org/recipe/46072/millionaire-shortbread"},{"id":"46055","title":"Cola Bread(ABM)","ingredients":"beverages, carbonated, cola, regular
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into machine according to order listed above.
Use light-med setting.","url":"https://recipe.bluelayer.org/recipe/46055/cola-bread-abm"},{"id":"46054","title":"Ester's Danish Rye Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
molasses
lard
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Soften yeast in warm water.
Heat buttermilk until lukewarm.
Mix in all ingredients and knead.
Let stand overnight, covered.
Punch down in the morning.
Divide into 3 loaves and let rise in 9x5 loaf pans for 10 minutes
Place cooking sheet over pans with a weight on top while baking.
Bake at 400 degrees F for 10 minutes, then at 250 degrees F for 1 hour 45 minutes
Bread should be sliced very thin for serving.","url":"https://recipe.bluelayer.org/recipe/46054/esters-danish-rye-bread"},{"id":"46047","title":"Magic Bread Box (Yeast Bread All Week With Barely Any Work)","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Start by putting 700g water (about 3 cups + 1 tablespoon) in a 6qt container with a lid.
Just make sure it's not a screw-top container, because you want it to be able to pop off if the dough really expands or gases build up inside.
But you don't want the dough to dry out during the long rise time, so you want something with a decent seal to keep in the moisture.
Sprinkle a tablespoon of salt and 4-8 g (1-2 teaspoons) of yeast on top.
The warmer it is inside where you are going to set the dough to rise, the less yeast you need.
In the summer I use 4g, and the winter 8g.
Great for stretching that pricey jar of yeast as far as it will go!
Dump 1000g of unbleached all-purpose flour on top of that (approx 7-7.5 cups) and mix it up with a big spoon just until all the flour is damp.
Don't knead!
It's very sticky at this point, but still, more of a lump than a batter.
Cover and let it sit out on the counter (out of the sun) all day or all night, until you can see big bubbles in the dough through the clear sides of the container and the container is almost full.
For me this usually takes 6-12 hours.
Recently I've found I can let it sit out just a short amount of time and then just chuck it in the fridge overnight with the same results.
Technically it's ready to bake at that point, but I find it's very difficult to handle until it sits in the fridge for a good chunk of time first.
The coolness makes it a little stiffer.
So once it's risen, chuck it in the fridge for another half a day.
When you're ready, sprinkle the top of the dough with a few tablespoons of flour, just to make the part where you're going to stick your fingers less sticky, but don't work it in at all.
Grab the dough by the floury part, lift it partially out and cut off a piece with a bread knife.
Tuck the edges underneath to form a ball (you may need to go around the edges several times) and put it on a pan sprayed with oil and dusted with cornmeal.
You want to use a pan deeper than the bread is tall.
A dutch oven is ideal, but I use a large loaf pan.
I make about 1/5 of the dough at a time, which is about the size of an orange, but you can use less or more if you adjust baking times.
Put the remaining dough back in the fridge, and use it all up in a 10-14 days.
When you make the next batch, you can even skip cleaning the container out if you want.
The little smudges of leftover flour and dough should incorporate into the new batch with no ill effects.
Recently I've discovered that if you take an extra minute to shape the remaining dough into a ball before putting it back in the fridge, it pays huge dividends.
Just pick up the whole thing and spend a minute tucking the edges under, going around and around, and then plop it back in the container.
Next time you go to cut a hunk of dough off, you'll find the dough is extra bubbly, and it bakes up extra fluffy with nice big air-pocket holes in it.
Let the newly shaped loaf sit for 30-60 minutes, then cover tightly (either with foil, or if your pan is a dutch oven with the lid) to keep in the moisture as the bread bakes.
This eliminates the need for a pan of water in the bottom of the oven.
I used to preheat, but recently I've been putting it in a cold oven with good results.
The large toaster oven I use heats up pretty fast, so that may be why it works so well for me.
At any rate, you want to bake at 450 for a good long time, then take the lid/foil off to brown for a little more.
In my oven, for the size I make (about 1/5 of the dough at a time) that takes about 30-35 minutes, plus 5-10 for the browning.
You will have to experiment with your own equipment.
Let it sit until it cools, then slice and enjoy!
Once it's cut, it goes stale pretty quickly, so don't resist that good bread smell too long -- .
NOTE: You can tinker with the flour any way you want.
Whole wheat, rye, oatmeal, flax, wheat bran, cinnamon, etc.
If you don't want to improvise, just find another recipe you like and use that with this method.
See the book \"Artisan Bread in 5 minutes a day\" for other variations and options like pizza, bagels, pretzles, etc.
NOTE2: If you want to bake all the dough at once, I recommend starting at least 24 hours in advance.
Mix the dough, refrigerate for half a day, take the dough and spend a minute shaping into a ball, then put it back in the fridge for another half a day before taking it out and putting it in its final shape.","url":"https://recipe.bluelayer.org/recipe/46047/magic-bread-box-yeast-bread-all-week-with-barely-any-work"},{"id":"46040","title":"Super Fluffy Bread Sticks","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
salt, table
butter, without salt
butter, without salt
spices, garlic powder","directions":"Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl.
Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment.
Mix 2 tablespoons butter into flour mixture until incorporated.
Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes.
Place dough in a container and cover container with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours.
Line a baking sheet with parchment paper.
Divide dough into 2-ounce portions and roll into 7-inch long sticks.
Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours.
Preheat oven to 400 degrees F (200 degrees C).
Remove plastic wrap from dough.
Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes.
Brush each breadstick using 2 tablespoons melted butter; top with garlic salt.","url":"https://recipe.bluelayer.org/recipe/46040/super-fluffy-bread-sticks"},{"id":"46029","title":"Oat Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all ingredianets together and need until the doe in unifrm in nature.
Then need some more.
Pop it in the oven and watch it rise.","url":"https://recipe.bluelayer.org/recipe/46029/oat-bread"},{"id":"46014","title":"Oatmeal Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
oats
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine and set on basic cycle.","url":"https://recipe.bluelayer.org/recipe/46014/oatmeal-bread"},{"id":"46012","title":"Everything Topping Mix for Bread and Bagels","ingredients":"spices, poppy seed
seeds, sesame seeds, whole, dried
spices, garlic powder
onions, raw
salt, table","directions":".Mix all ingredients together well in a small bowl.
Use to liberally top bagels as soon as they emerge from their water bath.
Store any leftovers in an airtight container; will keep up to two months.","url":"https://recipe.bluelayer.org/recipe/46012/everything-topping-mix-for-bread-and-bagels"},{"id":"46007","title":"Cheese breads with basil","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, sour, cultured
spices, basil, dried
cheese, parmesan, hard","directions":"Mix all the ingredients
Roll into balls
Bake at 220 degrees C for 20 minutes","url":"https://recipe.bluelayer.org/recipe/46007/cheese-breads-with-basil"},{"id":"46000","title":"Cream of Carrot Soup","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
onions, raw
spices, garlic powder
parsley, fresh
salt, table
carrots, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized","directions":"In a large pan, melt margarine.
Saute onion, garlic powder, parsley and seasoned salt.
Add carrots and saute on low heat for about 5 minutes.
Stir in flour and blend real well.
Add chicken broth, stirring constantly.
Bring to boil stirring constantly.
Then reduce heat and cover pot.
Simmer for 30 minutes, stirring occasionally.
In blender or food processor, puree the carrot mixture.
Return mixture to pan and stir in the whipping cream.
Heat till good and hot.
Serve with French bread.
YUM.","url":"https://recipe.bluelayer.org/recipe/46000/cream-of-carrot-soup"},{"id":"45987","title":"Bread Machine Basic Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Put machine on the dough cycle.
Whatever you decide to make- bake at 425 degrees for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/45987/bread-machine-basic-pizza-dough"},{"id":"45980","title":"Whole Wheat Walnut Bagels (Soft Bagels)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
nuts, walnuts, english
water, bottled, generic
honey","directions":"Preparation: coarsely chop the walnuts and roast them in a skillet over low heat until they start making crackling noises.
Place all ingredients except the walnuts into a bread machine, select the dough cycle and press start, allowing the machine to do its job until the first rising.
Add the walnuts in the case inside the machine designated for toppings and additions.
When the cycle completes, take the dough out to a working surface, punch it down to let the trapped air out, divide the dough into 4 and roll into balls.
Cover the dough with a damp cloth, and let it rest for 20 minutes.
Punch down again to let the air out and roll out the dough to 20 cm in length.
Place the dough so the longer side lies sideways.
Roll the dough somewhat loosely.
Seal the edges and the seam tightly.
Roll the dough back and forth with your hands, form it into a 25 cm cylinder shape.
Using the bottom of your palm, flatten one of the edges.
Make the dough into a ring, Wrap the end of the dough with the other flattened end made in Step 8.
Form to make it into your desired shape.
Let the dough rest again on a parchment lined cookie sheet.
It is done when the dough has loosened and puffed up.
It took 30 minutes at 30C today.
Preparation during rising; using a large pot that can hold all 4 pieces of dough at once, bring water to a boil.
About 80C, when small bubbles begin to form at the edge of the pot, would be the ideal temperature.
Place a piece of paper towel on the working surface for draining the dough right after boiling.
Preheat oven to 220C.
Add and dissolve honey into the hot water.
Insert the dough, and boil both sides 15 seconds each.
When boiling is done, place it onto the prepared paper towel, and lightly wipe off the excess water.
Reduce the oven temperature to 200C, bake the dough for 15~17 minutes or until golden brown.
The seeds in the main photo are pumpkin seeds that I forgot to add in during the kneading process.
Try baking the bagel with pumpkin seeds.
They'll look very cute.","url":"https://recipe.bluelayer.org/recipe/45980/whole-wheat-walnut-bagels-soft-bagels"},{"id":"45976","title":"Carol's 100% Organic Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
molasses
oil, olive, salad or cooking","directions":"Start with organic natural product
In a large mixer bowl.
Add 3 1/2 cups of flour, yeast and salt.
Mix well
Small pan on low.
Add 3 cups water, 1/2 cups molasses and 1/4 cup oil.
Using a thermometer keep checking temp until between 120F and 130F.
Then add warmed liquid to the dry mixture slowly, stir setting on the mixer.
Slowly add 5 cups of flour.
Switch to the dough hook when necessary.
Knead the dough on the low setting for 5 to 8 minutes.
Proof to double the size with rise in a large greased bowl.
Punch down dough.
Divide into 2 rounds.
Place each load in 9 inch round cake pan.
Slice cuts on top or not.
Proof again to double the size.
Bake at 375F for 40 to 45 minutes.
Rack and cool","url":"https://recipe.bluelayer.org/recipe/45976/carols-100-organic-whole-wheat-bread"},{"id":"45972","title":"Stottie Cakes","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix the flour, yeast, sugar, and salt in a large bowl.
Add the butter and rub it in with your fingertips.
Make a well in the center and pour in the tepid water and milk.
Stir with a wooden spoon to make a stiff dough.
Turn out onto a floured work surface and knead for about 5 minutes, adding more flour as needed, until smooth.
Place in an oiled bowl, and turn to coat with oil.
Cover with plastic wrap and let stand in a warm place for about 1 hour, or until doubled in volume.
Lightly flour 2 large baking sheets.
Knead the dough on a work surface until smooth.
Divide it into 8 equal balls.
Roll each into a flat round about 4in (10cm) wide.
Poke a hole through the center of each with the handle end of a wooden spoon.
Place on the baking sheet and prick lightly with a fork.
Cover with plastic wrap and let stand in a warm place for about 20 minutes until puffy.
Preheat the oven to 425F (220C).
Bake for about 15 minutes, or lightly golden.
Transfer the breads to a wire cake rack and cool.","url":"https://recipe.bluelayer.org/recipe/45972/stottie-cakes"},{"id":"45963","title":"Navajo Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d
lard
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
salt, table","directions":"Combine the flour, powdered milk, baking powder and salt and sift them into a deep bowl.
Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
Pour in the water and toss the ingredients together until the dough can be gathered into a ball.
Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.
After the resting period, cut the dough into three equal pieces.
Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and 1/4 inch thick.
With a small sharp knife, cut two 4- to 5-inch long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart.
In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking.
The melted fat should be about 1 inch deep, add more lard if necessary.
Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula.
The bread will puff slightly and become crisp and brown.
Drain on paper towels and serve warm.","url":"https://recipe.bluelayer.org/recipe/45963/navajo-fry-bread"},{"id":"45957","title":"Homemade White Bread, Non-Bread Machine","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
lard
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, mix sugar, yeast, melted lard and warm water.
Stir and let stand approximately 2-5 minutes, until bubbly.
Add salt and flour; stir, then mix well.
Let stand (covered with a towel) for 30-60 minutes.
Punch down, then knead.
Shape into three loaves.
Place into greased loaf pans and let rise until rounded above pan.
Bake at 350 for 30 minutes or until done.
Remove from pans and butter tops, if desired, for a softer crust.
Note: Adjust flour as needed.","url":"https://recipe.bluelayer.org/recipe/45957/homemade-white-bread-non-bread-machine"},{"id":"45921","title":"Honey & Rice Flour Bagels","ingredients":"wheat flours, bread, unenriched
rice flour, white, unenriched
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic","directions":"Combine all of the ingredients except for the water in a bowl.
Pour in some water warmed to 40C, and mix everything together.
Once the dough has come together, tip it out onto a surface.
Knead the dough for a few minutes, rubbing and stretching the dough along the surface of the counter.
Once the surface of the dough has become smooth, push into it with your fingers to check the elasticity, and separate into 3 equal pieces.
Shape each piece into a ball, cover with a damp cloth and rest the dough for about 10 minutes.
Place the dough seam-side up and roll the dough out into an approximate 15x20 cm oval with a rolling pin or similar.
Roll the dough tightly away from you to create a baton shape.
Flatten one end of the dough and form a donut shape, resting the other end on top of the flat part of the dough.
Securely pinch the 2 ends together, cover with a damp cloth and leave to rest for an additional 20 minutes.
Boil some water in a pan.
Use a low heat, so that they water looks like it's somewhere between boiling and not boiling, then boil each side of the bagel for 30 seconds.
Pat dry the bagels and place them on a baking tray (do this step as quickly as possible) then place the tray in an oven preheated to 200C, and bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/45921/honey-rice-flour-bagels"},{"id":"45914","title":"Gingerbread Fudge","ingredients":"butter, without salt
sugars, granulated
sugars, brown
molasses
syrups, corn, light
cream, fluid, heavy whipping
salt, table
cream, whipped, cream topping, pressurized
water, bottled, generic
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
Coat the foil with 1 tablespoon of the butter.
Set aside.
In a 3-quart heavy-bottomed saucepan over low heat, cook the superfine sugar, brown sugar, molasses, corn syrup, cream, salt, cream of tartar, and espresso until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula.
Bring the mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Remove the pan from the heat and stir in the chocolate in 3 to 4 batches until completely melted and smooth.
Return the pan to medium heat.
Place a sugar thermometer in the pan and cook the mixture without stirring until it registers 238F on the thermometer (about 20 minutes).
Remove the pan from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool.
Immediately blend in the vanilla, the spices, and the remaining 2 tablespoons butter.
Sprinkle a marble board or the back of a baking sheet with cold water and immediately pour the hot mixture onto the marble.
Do not scrape out the bottom of the pan.
Let the mixture cool on the marble until it registers 110F on the thermometer (about 5 minutes).
If using a baking sheet instead of the marble, the cooling time will be about 15 minutes.
Beat the fudge using one of the following three methods: With a 5-inch-wide flexible-blade scraper, transfer the mixture to the bowl of a stand mixer, and with the paddle attachment, beat the mixture until it thickens and loses its shine (5 to 10 minutes).
Or transfer the mixture to a 2-quart mixing bowl and beat the mixture with a long-handled wooden spoon until it thickens and loses its shine (10 to 15 minutes).
Or spread the mixture into a large rectangle on the marble board, then use the 5-inch-wide flexible-blade scraper to gather the mixture back to the center of the marble, folding in the edges.
Repeat this process until the mixture begins to thicken and lose its shine (5 to 10 minutes).
Turn the fudge into the prepared pan.
Use your fingertips to even the top and to press the fudge into the corners of the pan.
Place the pan of fudge on a cooling rack and let it set completely at room temperature (1 to 2 hours).
Remove the fudge from the pan by lifting out the aluminum foil.
Invert the fudge onto cutting board, peel the foil off the back of the fudge, and reinvert the fudge.
With a large chefs knife, cut the fudge evenly into 1-inch squares.
Between layers of waxed paper in a tightly covered container, the fudge will keep for 10 days at room temperature or 1 month in the refrigerator.
The fudge is best served at room temperature.","url":"https://recipe.bluelayer.org/recipe/45914/gingerbread-fudge"},{"id":"45909","title":"Lahuhs or Yemeni Sponge Breads","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Measure out a generous 2 cups of lukewarm water.
Dissolve the yeast in about 5 tablespoons of water.
Leave in a warm place for about 10 minutes or until foamy.
Stir the remaining water, flour salt and butter/oil into the yeast mixture until smooth.
Cover with a clean dishtower, and leave in a warm place for 1 hour, or until doubled in size.
Stir the thick batter, and if it seems too thick to ladle out, add a little water to thin it.
Cover and leave to stand in a warm place for 1 hour.
In a nonstick skillet, cook the bread by ladling 1/4 cup measures into the skillet over med/low heat.
When surface has changed color and bubbles have risen to the surface, the bread is done.
Traditionally, these breads are only cooked on one side, but you may turn them to brown on the other side, if desired.
Remove from skillet with spatula, and keep warm under a dishtowel until all breads are cooked.","url":"https://recipe.bluelayer.org/recipe/45909/lahuhs-or-yemeni-sponge-breads"},{"id":"45868","title":"\"Everything\" Pita Chips","ingredients":"wheat flours, bread, unenriched
spices, poppy seed
onions, raw
spices, garlic powder
spices, garlic powder
seeds, sesame seeds, whole, dried
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Tear pita pockets in half so you have 2 half circles.
Cut each half circles into smaller triangles.
(about 8 triangles each).
Spray (or brush) a cooking sheet with olive oil.
Place Pita triangles with the rough side up.
Spray (or brush) each triangle with olive oil.
Sprinkle the remaining ingredients on top of the the pita triangles.
You can adjust measurements according to your taste.
Bake at 350 for 5-7 minutes or until the bottom of the chips are browned.
I like mine a little toastier so I turned the broiler on for a couple minutes and toasted the top side too.","url":"https://recipe.bluelayer.org/recipe/45868/everything-pita-chips"},{"id":"45865","title":"Trachelle's Favorite Wheat Bread (Bread Machine)","ingredients":"oil, canola
sugars, brown
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine pan in the order suggested by the manufacturer.
Add 2-3tbs of water or flour if dough is too wet or dry.
I usually use the dough cycle then form loaf, rise until doubled, and bake in the oven at 350 degrees for 25-30 minutes.","url":"https://recipe.bluelayer.org/recipe/45865/trachelles-favorite-wheat-bread-bread-machine"},{"id":"45857","title":"Shortbread \"Fingers\"","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Cream the butter and sugar until smooth.
Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated.
Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick.
Using a small knife, cut out finger-sized strips, about 3 inches tall, rounding each finger at the top as shown.
Place on an ungreased baking sheet.
Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes.
You can gather together scraps and re-roll them.
Bake for 15 minutes, until the shortbread is very lightly golden.
Do not let the cookies brown.
Remove to a wire rack and cool.
When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes.
The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
Spoon the melted chocolate into a zipper-lock bag.
Seal the bag, pressing out any air.
Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing.
Decorate the fingers by piping a fingernail at the rounded end, and three horizontal lines to mark the joint at mid-finger.
Decorate tombstones with crosses and writing as desired.
Allow the chocolate to set before stacking the cookies.","url":"https://recipe.bluelayer.org/recipe/45857/shortbread-fingers"},{"id":"45840","title":"Rustic Italian Loaf","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table","directions":"For the starter, stir the flour, yeast, and water in a bowl until the mixture forms a ball.
Transfer to a lightly oiled bowl, coat with oil, and cover.
Let stand in a warm place for at least 12 hours, until it triples in volume and has an acidic aroma.
The next day, combine the starter and water in a large bowl.
Add the flour, oil, yeast, and salt and stir until the dough comes together.
It will be very wet and sticky.
Fold the dough over on itself in the bowl for a few minutes, until it begins to pull away from the sides of the bowl.
Cover tightly with plastic wrap.
Let stand in a warm place until doubled in volume, about 2 hours.
Preheat the oven to 425F (220C).
Lightly oil a baking sheet.
Punch down the dough.
Knead the dough on a floured work surface until smooth and elastic.
Mold the dough into an oval shape.
Bake for 10 minutes.
Reduce the oven temperature to 375F (190C) and bake for 30 minutes more, or until the loaf sounds hollow when tapped underneath.
Let cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/45840/rustic-italian-loaf"},{"id":"45837","title":"Scottish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, caraway seed
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 375F.
Sprinkle flour on any round or square cake pan or pie plate and set aside.
Place the flour, sugar, baking powder, baking soda, salt, and caraway seeds (if using) in a large mixing bowl.
Add the butter and work it in with your fingertips until the mixture is crumbly and even in texture.
Add the buttermilk and stir with a wooden spoon just long enough to moisten the dry ingredients.
Knead the mixture in the bowl for a minute.
(The purpose of the kneading is not to develop gluten, as with yeast dough, but simply to mix the dough thoroughly-so dont overdo it.)
If the dough is too sticky to handle, add a little more flour.
Shape the dough into a ball about 8 inches in diameter and place on the prepared pan.
Dip a sharp knife in flour and use it to make two deep cuts into the loaf (almost-but not quite-to the bottom) in the shape of a plus sign.
As the bread bakes, the cuts will spread apart.
Bake for about 30 to 40 minutes, or until the bread is golden brown and spread out like an open flower.
Cool on a wire rack.
To serve, pull the bread apart at the cut lines and tear off pieces.","url":"https://recipe.bluelayer.org/recipe/45837/scottish-soda-bread"},{"id":"45836","title":"Zucchini Everything Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
seeds, flaxseed
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
vanilla extract
sugars, granulated
sugars, brown
squash, summer, zucchini, includes skin, raw
cherries, sweet, raw
nuts, pecans","directions":"Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour an 8x4-inch or 9x5-inch loaf pan.
Set aside.
In a large bowl, sift together the two flours, baking soda, baking powder, salt and spices.
Set aside.
In medium bowl, whisk together flax seed meal, applesauce, vegetable oil, vanilla extract, and both sugars.
Whisk thoroughly, then add the shredded zucchini, cherries and nuts.
Pour the wet ingredients into the dry ingredients and fold together with a spatula.
Make sure all of the flour is thoroughly incorporated into the batter.
Spoon batter into prepared pan and place in the oven.
Bake for roughly 1 hour, or until a skewer inserted into the center of the bread comes out clean.
Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
Make sure to wait until fully cooled to slice into it!
This bread will last, well wrapped, at room temperature, for up to 4 days.
You can always make a double batch and freeze a loaf for later as well.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/45836/zucchini-everything-bread"},{"id":"45811","title":"Navajo Fry Breads","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"mix dry ingredients together using a food processor.
add the tablespoon vegetable oil and the milk to the dry ingredients while the food processor is going on low speed.
process on low until dough forms.
knead dough until it comes back together.
wrap tightly in saran wrap and place in refrigerator for 1 hour.
seperate dough into 12 small balls.
roll balls out until about 1/8 inch thick and make a hole in the center.
heat the 6 cups of vegetable oil to 360 degrees in a deep cooking pan.
fry the rounds individually in the oil until golden brown about 1 minute each side.
drain on paper towels.
eat plain or top with our favorite topping such as honey, powered sugar, butter or jellies and jams.
Make it into an Indian taco by topping with meats, veggies and/or salsa.","url":"https://recipe.bluelayer.org/recipe/45811/navajo-fry-breads"},{"id":"45794","title":"No-Knead 100% Whole Wheat Molasssas Bread, Easy As 123..3456","ingredients":"orange juice, raw
water, bottled, generic
molasses
honey
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Heavily grease an 8 1/2\" x 4 1/2\" loaf pan.
This loaf tends to stick, so be sure to grease the pan thoroughly with non-stick vegetable oil spray.
If you have kid helpers you can set up the ingredients in \"easy as 123 -- 3456\" mode.
Place the ingredients out in a row in order with their proper measuring spoon and then count 123 -- 3456 as you measure each item out.
Using a 1/2 cup measuring cup fill it 1 time with orange juice and pour it in Mixing Bowl #1.
Using a cup measuring cup fill it 2 times and pour it in to Mixing Bowl #1.
Using a tablespoon measuring spoon fill it 3 times with molasses and pour it into Mixing Bowl #1.
Using the same tablespoon measuring spoon fill it 3 times with honey and pour it into Mixing Bowl #1.
Using a teaspoon measuring spoon fill it 4 times with yeast and dump it into Mixing Bowl #1.
Stir the yeast mix in Mixing Bowl #1 all together, let stand until bubbly on top.
Using a 1/2 teaspoon measuring spoon fill it 5 times and dump it into Mixing Bowl #2.
Using a cup measuring cup fill it 6 times with wheat flour and dump it into Mixing Bowl #2.
Also add in 1/2 cup powdered milk.
Stir all the dry contents in Mixing Bowl #2.
After the yeast mix is bubbly pour it into Mixing Bowl #2 and add in the final 1/2 cup oil.
Mix these ingredients together well.
Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here.
You should have a very sticky dough.
It won't be pourable, but neither will it be kneadable.
Scoop it into the prepared pan.
Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it should just about rise to the rim of the pan, perhaps just barely cresting over the rim.
While the dough is rising, preheat the oven to 350F.
Uncover the bread, and bake it for about 40 to 45 minutes, tenting it with aluminum foil after 20 minutes.
The bread is done when it's golden brown on top, and an instant-read thermometer inserted into the center registers between 190F and 195F Remove it from the oven, and after 5 minutes turn it out onto a rack.
Brush with melted butter, if desired; this will keep the crust soft.
Cool the bread completely before cutting it.","url":"https://recipe.bluelayer.org/recipe/45794/no-knead-100-whole-wheat-molasssas-bread-easy-as-123-3456"},{"id":"45789","title":"Apricot Oat Bread","ingredients":"wheat flours, bread, unenriched
oats
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
spices, cinnamon, ground
butter, without salt
orange juice, raw
apricots, dried, sulfured, uncooked
honey","directions":"Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey.
Allow to cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/45789/apricot-oat-bread"},{"id":"45787","title":"Old Dave's Ice Cream Bread","ingredients":"ice creams, vanilla
wheat flour, white, all-purpose, unenriched","directions":"Grease a loaf pan or casserole dish.
Let ice cream soften before adding to flour.
Bake at 350 till a toothpick comes out clean.
(About 45 mins.
).","url":"https://recipe.bluelayer.org/recipe/45787/old-daves-ice-cream-bread"},{"id":"45780","title":"Baguettes: Do Try This at Home","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"* *Water for dough: Use 1 cup water in summer (or in a humid environment), 1 1/4 cups water in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough.
Cover and let rest at room temperature for about 14 hours; overnight works well.
The starter should have risen and become bubbly.
If it hasn't, your yeast may not be working.
Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes.
If nothing happens, replace your yeast, and begin the starter process again.
If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt.
If you're using instant yeast, there's no need to combine it with the water first.
Mix and knead everything togetherby hand, mixer or bread machine set on the dough cycletill you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.
Knead for about 5 minutes on speed 2 of a stand mixer.
Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
Turn the dough out onto a lightly greased work surface.
Divide it into three equal pieces.
Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand.
Flatten it slightly, and fold and seal again.
With the seam-side down, cup your fingers and gently roll the dough into a 15\" log.
Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans.
*.
Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they've become very puffy, about 1 1/2 hours.
Towards the end of the rising time, preheat your oven to 450F; if you're using a baking stone, place it on the lowest rack.
Using a very sharp knife held at about a 45 angle, make three 8\" vertical slashes in each baguette.
Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.
Bake the baguettes until they're a very deep golden brown, 25 to 30 minutes.
Remove them from the oven and cool on a rack.
Or, for the very crispiest baguettes, turn off the oven, crack it open about 2\", and allow the baguettes to cool in the oven.","url":"https://recipe.bluelayer.org/recipe/45780/baguettes-do-try-this-at-home"},{"id":"45775","title":"Crumb-Topped Butternut Squash","ingredients":"squash, winter, butternut, raw
wheat flour, white, all-purpose, unenriched
lemon juice, raw
spices, cinnamon, ground
salt, table
delallo, italian seasoned breadcrumbs,
soup, chicken broth or bouillon, dry","directions":"Heat oven to 350 degrees.
Spray a square glass pan, 8\"x8\"x2\", with nonstick cooking spray.
Mix all ingredients except bread crumbs and broth; spread in pan.
Bake uncovered for 50-60 minutes or until squash is tender.
Mix bread crumbs and broth; sprinkle over squash.
Set oven control to broil.
Broil squash about 4 inches from heat for 3 minutes or until bread crumbs are brown.
(NOTE: The squash can be cut up ahead of time, wrapped tightly, and put in the fridge for 2-3 hours before the rest of meal is started.","url":"https://recipe.bluelayer.org/recipe/45775/crumb-topped-butternut-squash"},{"id":"45762","title":"Rosemary Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
spices, rosemary, dried","directions":"Mix yeast, sugar, and water in a small glass bowl.
Allow mixture to sit and yeast to react.
In a medium-sized bowl, add flour, salt, half of the melted butter and half of the chopped rosemary.
Add yeast mixture and combine.
Knead dough on a floured surface for 5-10 minutes, until dough becomes smooth and not sticky.
Place in an oiled bowl and let rise in a warm place for 1 hour.
Once bread has risen, punch down and divide in half.
Place on a lightly oiled pan a form into loaves.
Press the remaining chopped rosemary on the top of the loaves.
Let rest for 10 minutes.
Cook loaves for 10 minutes at 375F.
Brush loaves with the remaining melted butter and a pinch of kosher salt on each.
Return to the oven and allow to cook for 10 more minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/45762/rosemary-bread"},{"id":"45750","title":"Mom's Sourdough Bread","ingredients":"water, bottled, generic
sugars, granulated
potatoes, raw, skin
water, bottled, generic
sugars, granulated
oil, canola
salt, table
wheat germ, crude
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"To make the starter for the sourdough - stir together in a jar or container 1 cup water, 3 T potato flakes and 1/2 cup sugar.
Let sit on counter for 8 hours.
Store in refrigerator until ready to use.
Let sit at least 2-3 days in fridge before making bread initially.
You will need to do this twice so you will have enough starter to make your first batch of bread.
I like to have extra to give away as well.
To feed it just repeat the same proportions and let sit on the counter each time.
It needs to be somewhat active before using it in your bread recipe.
I feed my starter every week or two to keep it active.
When ready to prepare bread measure out 1 1/2 cups starter into a large mixing bowl.
Add the remaining ingredients in order listed stirring and mixing well.
You will have to knead in the last 1 to 2 cups of flour as it will be too difficult to stir in all the flour by hand.
Cover bowl with plastic wrap and let sit on counter for 8 hours to rise.
This is a slow rising dough - especially in cooler weather.
Divide dough into halves and place each half into 1 greased 8 1/2\" x 4 1/2\" loaf pans.
You may need to add a little more flour to the dough halves when working with them as they may be sticky.
I use a scale to portion my dough out so it is even.
But you don't have to do this.
Cover pans with sprayed plastic wrap and let sit on counter and to rise another 7 to 8 hours.
Carefully remove the plastic wrap - if it is sprayed well the wrap should not stick to your dough.
Preheat oven to 350 degrees and bake in oven for 30 minutes or until instant read thermometer reaches 190 degrees.
Put pans on wire rack and let cool 5 minutes and then turn out of pans.
Slice and enjoy!
I typically stir up my bread dough first thing in the morning so it will have the day to rise.
Punch it down and divide it into loaves late in the evening and let it sit and rise over night and bake first thing in the morning - this way we will have fresh sourdough bread for breakfast the next morning.
Most of the time needed to prepare this bread is just rising time so it is inactive.
It is very much worth the wait!","url":"https://recipe.bluelayer.org/recipe/45750/moms-sourdough-bread"},{"id":"45747","title":"Chocolate Chip Monkey Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
water, bottled, generic
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
sugars, brown
spices, cinnamon, ground
butter, without salt
oil, olive, salad or cooking","directions":"In a large mixing bowl with an electric dough hook, add milk, vegetable oil, sugar, water, flours, cinnamon and yeast.
Mix everything all together by hand until the dough starts to form.
Turn on dough hook, and let knead for about 5 minutes under low speed, until the dough is elastic and smooth.
Knead chocolate chips into dough by hand until evenly combined.
Take dough out of bowl, oil bowl with cooking spray or butter or other oil.
Return dough into bowl, cover with a clean and damp kitchen towel.
Let rise for 1 to 2 hours at a warm place, or until double in volume, how long it takes depends on how warm the place is.
While dough is rising, add sugar and cinnamon into a small bowl.
Mix well.
Set aside.
Add melted butter and oil into another bowl, and whisk well.
Set aside.
When dough is ready, divide dough into 16 equal portions, and shape them into balls.
Dip each ball first into butter-oli mixture and second into the sugar-cinnamon mixture.
Place each ball into a well greased Bundt cake pan until they are done.
Cover and allow to rise until double in bulk again, for another 30 minutes to 1 hour.
Preheat oven to 375F (190C) F when bread is close to end of second rising.
Bake for about 40 minutes or until bread sounds hollow when tapped.
Immediately invert bread on wire rack.
Serve warm or at room temperature.
Leftovers can be kept in the frige for a few days, or frozen for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/45747/chocolate-chip-monkey-bread"},{"id":"45741","title":"Eggless, Tasty And Easy Honey Bread","ingredients":"yogurt, greek, plain, nonfat
spices, ginger, ground
sugars, brown
honey
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
water, bottled, generic","directions":"Mix cream (or yogurt if substituting), sugar and honey together in a bowl.
Sift in flour and ginger.
Dissolve baking soda in warm water.
Add baking soda-water mixture to the flour-honey mixture.
Mix well.
Grease a loaf tin.
Pour mixture into the greased loaf tin.
Bake in a moderate oven for 1 hour.
Remove from oven.
Allow to cool on a wire rack before slicing and serving.","url":"https://recipe.bluelayer.org/recipe/45741/eggless-tasty-and-easy-honey-bread"},{"id":"45735","title":"Eggless Mango Bread","ingredients":"mango nectar, canned
water, bottled, generic
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a 9-inch loaf pan.
Place the mango, water, sugar, milk powder, yogurt, and oil in a blender.
Blend until smooth, then pour into a bowl.
Sift together the wheat flour, baking powder, and baking soda in a bowl.
Fold the flour mixture into the mango puree.
Pour resulting mixture into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 30 to 45 minutes.","url":"https://recipe.bluelayer.org/recipe/45735/eggless-mango-bread"},{"id":"45726","title":"Soft White Potato Bread (Machine)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
vital wheat gluten
potatoes, raw, skin
sugars, granulated
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table","directions":"Add ingredients to the bread pan in the order given.
Select the white bread option and start the bread machine.
Voila!","url":"https://recipe.bluelayer.org/recipe/45726/soft-white-potato-bread-machine"},{"id":"45700","title":"Traditional Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 425F degrees.
Place a large cast iron dutch oven with lid into the oven as it preheats.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough.
Place on floured surface and lightly knead (too much allows the gas to escape).
Shape into a round flat to fit into the dutch oven and cut a cross in the top of the dough.
Place dough on a large sheet of parchment paper.
Carefully remove the dutch oven from the preheated oven and remove lid.
Gather parchment paper by the edges and lift to place the loaf and parchment together into the dutch oven and cover with the lid.
Bake for 30 minutes.
Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.","url":"https://recipe.bluelayer.org/recipe/45700/traditional-irish-soda-bread"},{"id":"45691","title":"Basic White Bread Pan 1 Recipe","ingredients":"wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
butter, without salt
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Timer Or possibly Bake (Rapid) mode may be used.
Place all ingredients (except liquids and yeast) inside the bread pan.
Add in liquid ingredients.
Close cover and place dry yeast into the yeast holder.
Press start.","url":"https://recipe.bluelayer.org/recipe/45691/basic-white-bread-pan-1-recipe"},{"id":"45678","title":"Cherokee Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix ingredients in mixing bowl, adding more flour if necessary to make stiff dough.
Roll dough out on floured board until very thin.
Cut into 2x3 inch sections and drop into hot deep fat fryer.
Brown on one side, turn, and brown on other side.
Remove from fryer and place on paper towels to absorb excess oil.
Serve hot with Honey.","url":"https://recipe.bluelayer.org/recipe/45678/cherokee-fry-bread"},{"id":"45661","title":"Real Irish Brown Soda Bread Loaf","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, baking soda
sugars, powdered
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking","directions":"Place wholemeal in a large mixing bowl.
Sieve in Cream flour, salt, soda and sugar (if used).
Add buttermilk and oil.
Mix well.
Transfer to a well greased 2lb loaf tin.
Bake in a preheated oven at 170C, 325F, Gas 3 for approximately 1 hour.
Bread will be baked if base sounds hollow when tapped.
Cool on a wire tray.
For a soft crust, wrap bread in a clean tea towel.
Variations for bread In preparation, after adding the buttermilk and oil, add 50g/2oz chopped walnuts and 50g/2oz chopped dried apricots; When adding buttermilk and oil, add 1 tablespoon of treacle; Add 50g/2oz of grated cheddar cheese to the dry ingredients.","url":"https://recipe.bluelayer.org/recipe/45661/real-irish-brown-soda-bread-loaf"},{"id":"45650","title":"Vegan/Vegetarian Pie Crust","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
water, bottled, generic","directions":"Add roughly half of the flour into a bowl.
Combine half of the flour with all of the olive oil and mix together.
This is how the mixture from Step 2 should look when mixed.
Add the remaining flour to the mixture from Step 3 and mix in gently with a fork.
When the mixture becomes crumbly like in this photo, add in the water.
This is how it should look when the water has been added.
Mix everything together briskly and gather the dough into a ball.
Roll the dough out flat.
The dough will be easier to roll if you do this on a sheet of parchment paper.
When you've rolled it out a bit, fold the dough in half over itself.
Roll the dough out again.
Repeat the steps above twice more, rolling and folding.
If any crumbs or bits of dough fall of, make sure to fold them back in.
Roll the dough out until roughly 3 mm thick.
If the dough is hard to roll, of if it's crumbling to much, add a bit more water to hold things together better.
Shape the dough into the tin that you are going to use and pierce its it several times with a fork so that it doesn't expand too much in the oven.
If you have any pie weights please use them at this stage of the recipe.
Bake the pie crust in an oven preheated to 200 degrees C for 10-13 minutes.
When it's cooked to how you want it, remove the pie crust from the oven and leave it to cool.
This crust works great in apple pies and with other tart ingredients Please feel free to give it a try.","url":"https://recipe.bluelayer.org/recipe/45650/vegan-vegetarian-pie-crust"},{"id":"45639","title":"Eggless Round Cinnamon Swirl Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
spices, cinnamon, ground","directions":"Put all of the dough ingredients in a bread machine in the order listed.
Start the dough mode.
Punch down the dough, form it into a ball, cover with moistened and tightly rung out cloth, and let sit for 15 minutes.
Prepare the cinnamon sugar while it's resting.
Grease the bread pan.
I use oil cooking spray because it works well for bread pans with many corners and the bread comes out easily.
Roll the dough into a 23 cm x 20 cm rectangle, about the same length as the baking pan.
Spread the dough with cinnamon sugar, leaving 3 cm free on the seam edge, and 1 cm free on the sides.
Roll up the dough.
Firmly pinch the seam closed.
Pull the dough at the ends of the loaf to firmly close Pinch very well, or it will open up.
Put the dough in the bread pan, cover it with a damp cloth and let rise.
I use my oven's bread- rising setting at 35C for 15 minutes.
Preheat oven to 200C
It's ready to bake when the dough has risen about 3 cm over the top of the pan.
Cover with the lid and bake at 200C for 30-35 minutes.
When it's browned nicely, it's ready!
Open the lid and drop the pan on a hard surface to \"shock it,\" to prevent shrinkage.
The cinnamon sugar spiral tastes light and delicious.
You can gobble it up right away.
A round loaf that's easy to cut into pieces to share with friends.
Wrap it like a candy to give as a gift.","url":"https://recipe.bluelayer.org/recipe/45639/eggless-round-cinnamon-swirl-bread"},{"id":"45638","title":"Quick Sesame Sourdough Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
lemon juice, raw
water, bottled, generic
seeds, sesame seeds, whole, dried","directions":"Make the dough with a bread machine.
(Or by hand and let rise for 2 hours.
).
Move the dough out onto a floured surface.
Make into a ring with floured hands.
(You can do this by lengthening the dough and connect the ends.
What I did was flatten the ball of dough a bit and put ample flour on the center and dug a hole through it.
You'd need ample flour on the center bottom of the dough too.
Then put both hands through the hole, hold it up and gently enlarge the ring into doughnut shape with help from gravity.
The photo shows only one hand because one hand was taking the picture.
).
Let the ring of dough rise a second time in a warm place for 20-30 minute or untill doubled in size.
Cut slashes of your own design, then bake at 375F for 35 minutes.
(You have to watch during the last few minutes because it can get too dark very fast.
).","url":"https://recipe.bluelayer.org/recipe/45638/quick-sesame-sourdough-bread"},{"id":"45617","title":"Bread Machine Pizza Crust","ingredients":"sugars, granulated
salt, table
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in the bread machine in the order recommended by the manufacturer.
Program the machine for the dough setting and press start.
After the cycle completes, remove the dough from the machine and let it rest for 10 minutes at room temperature.
If you have a pizza stone or tiles, place them on the middle rack of the oven.
Preheat the oven to 450 degrees farenheit.
Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with additional cornmeal.
Use your hands or a floured rolling pin to form a flat 10- to 12-inch disk.
Place the rolled-out dough onto either the pizza paddle (if using) or the cookie sheet.
Optional: place shredded cheese, such as mozzarella, around the perimeter and roll the dough over the cheese for a thick cheese-filled border.
Add the toppings of your choice (I frequently just top with canned pizza sauce, shredded mozzarella cheese, sausage and/or pepperoni, sliced mushrooms and olives).
Slide the pizza onto the hot stone or tiles (if using) or slide the cookie sheet into the oven.
Bake for 18 minutes (or adjust the time based on how you divided the dough and on the thickness of the crust).
Serve hot.","url":"https://recipe.bluelayer.org/recipe/45617/bread-machine-pizza-crust"},{"id":"45613","title":"Savory Beer Bread for the Bread Machine","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
onions, raw
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Open a bottle of beer and keep it in the fridge overnight.
It doesn't have to be completely flat, but just so it's not bubbling over when you go to make the bread.
Mix beer and water together, and heat in microwave for 1 minute, to very warm, but not boiling.
Pour into bread machine pan.
Place all ingredients in order into bread machine pan.
Set bread machine to basic or rapid white, light crust.","url":"https://recipe.bluelayer.org/recipe/45613/savory-beer-bread-for-the-bread-machine"},{"id":"45582","title":"Orange-Honey Butter","ingredients":"orange juice, raw
sugars, powdered
butter, without salt
honey","directions":"Combine the orange zest, powdered sugar and butter in a food processor or bowl and blend until well mixed.
Chill slightly and serve with scones, muffins, or bread.","url":"https://recipe.bluelayer.org/recipe/45582/orange-honey-butter"},{"id":"45577","title":"Cranberry Shortbread Bars","ingredients":"cranberries, dried, sweetened
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
butter, without salt
sugars, brown
vanilla extract","directions":"Preheat oven to 375 degrees and place the wire oven rack in the center of the oven.
Butter (or spray) a 9x9 inch pan.
Cranberry Filling: In a medium sized saucepan, place all the ingredients.
Over medium heat, cook the ingredients until boiling.
Continue to boil the filling until it becomes thick and syrupy, about 5 minutes.
Remove from heat and let cool while you make the shortbread.
Shortbreads: In a separate bowl, whisk the flour, cornstarch and salt.
In the bowl of your electric mixer (or with a hand mixer) beat the butter until smooth (1 minute).
Add the sugar and beat until smooth (2 minutes).
Beat in the vanilla.
Gently stir in the flour mixture just until incorporated.
Evenly press two-thirds of the shortbread into the bottom of the prepared pan.
Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.
With the remaining shortbread dough, using your fingers crumble it over the top of the cranberry filling.
Then lightly press the dough into the filling.
Bake in a preheated oven for about 30 minutes, or until golden brown on top.
Remove from the oven, place on a wire rack, and while hot, cut into 16 squares.
Allow to cool completely in pan.
Makes about 16 bars.","url":"https://recipe.bluelayer.org/recipe/45577/cranberry-shortbread-bars"},{"id":"45575","title":"Curried Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, curry powder
spices, caraway seed
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
honey","directions":"In a large bowl, mix flour, baking soda, curry powder, and caraway seeds.
Add the margarine and cut it in until the mixture resembles coarse crumbs.
Add the buttermilk and honey to the flour mixture.
Stir to make soft dough.
Turn out onto a lightly floured surface, and knead until smooth, 1 to 2 minutes.
If dough seems too dry, add a little more buttermilk.
If it seems too sticky, add a little more flour.
Preheat oven to 375 degrees F.
Roll out the dough on a lightly floured board to a circle that is 1/4-inch thick.
Place on a cookie sheet and bake until golden brown and crispy, about 7 to 8 minutes.
Cut into wedges.","url":"https://recipe.bluelayer.org/recipe/45575/curried-soda-bread"},{"id":"45566","title":"Salted Caramel Cashew Bars","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
syrups, corn, light
butter, without salt
cream, fluid, heavy whipping
vanilla extract
salt, table
nuts, cashew nuts, raw","directions":"For the shortbread base: Preheat oven to 350 degrees F. Line a 9X9 inch pan with aluminum foil.
Spray bottom and sides of the dish and set aside.
Cream together butter and powdered sugar in a large bowl using an electric mixer.
In a separate bowl, mix together flour and baking powder.
Beat the dry ingredients into the wet for several minutes until it is no longer crumbly and forms a dough ball.
Using your hands, press the dough into the bottom of the 9X9 pan.
Bake for 12-15 minutes, until edges have just begun to brown.
Remove pan from oven.
Allow to cool .
For the salted caramel: In a heavy-bottomed medium saucepan, stir together the granulated sugar and corn syrup.
Bring to a boil over medium-high heat.
Once the mixture begins to simmer, do not stir.
Allow it to simmer for 4 or so minutes, until it turns a dark amber color.
If it starts to caramelize faster on one side than another, gently swirl the pot to mix.
Stir in the butter and gently pour in the cream, vanilla and salt (be careful, it will bubble up and may spit), stir with a clean spatula.
Continue to cook, stirring occasionally, for another two or so minutes until it thickens slightly.
Stir in half of the cashews.
Pour the caramel/cashew mixture over the cooled shortbread crust.
Tilt the pan to get the base completely covered.
Scatter additional cashews and sea salt over the top.
Allow to cool for 30 minutes at room temperature, then an additional hour or two in the fridge.
Shortbread base adapted from Allrecipes.","url":"https://recipe.bluelayer.org/recipe/45566/salted-caramel-cashew-bars"},{"id":"45564","title":"Butter Spread","ingredients":"butter, without salt
oil, olive, salad or cooking","directions":"Cut the butter into large chunks and pop into a processor or blender.
Blend the butter, and add the oil.
Process until light and creamy.
Remove from processor with a rubber spatula to a suitable container.
For daily use, when weather is not very hot, keep in bread bin at room temperature.","url":"https://recipe.bluelayer.org/recipe/45564/butter-spread"},{"id":"45552","title":"America's Test Kitchen Monkey Bread","ingredients":"butter, without salt
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
spices, cinnamon, ground
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For the Dough: Adjust oven rack to medium-low position and heat oven to 200 degrees.
When oven reaches 200 degrees, turn it off.
Butter Bundt pan with 2 tablespoons softened butter.
Set aside.
In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
Mix flour and salt in standing mixer fitted with dough hook, (see below for making Monkey Bread without a mixer).
Turn machine to low and slowly add milk mixture.
After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes.
Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.
Coat large bowl with nonstick cooking spray.
Place dough in bowl and coat surface of dough with cooking spray.
Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.
For the Sugar Coating: While dough is rising, mix brown sugar and cinnamon together in bowl.
Place melted butter in second bowl.
Set aside.
To Form the Bread: Gently remove dough from bowl, and pat into rough 8-inch square.
Using bench scraper or knife, cut dough into 64 pieces.
Roll each dough piece into a ball.
Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl.
Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
Remove pan from oven and heat oven to 350 degrees.
Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes.
Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
For the glaze: While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone.
Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread.
Serve warm.
Monkey Bread Without a Mixer: In step 2, mix flour and salt in large bowl.
Make well in flour, then add milk mixture to well.
Using wooden spoon, stir until dough becomes shaggy and is difficult to stir.
Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough.
Knead until dough is smooth and satiny, about 10 minutes.
Shape into taut ball and proceed as directed.","url":"https://recipe.bluelayer.org/recipe/45552/americas-test-kitchen-monkey-bread"},{"id":"45551","title":"wild rice apple bread","ingredients":"water, bottled, generic
molasses
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wild rice, raw
spices, thyme, dried
salt, table
leavening agents, yeast, baker's, active dry
apples, raw, with skin","directions":"add all ingredients except apple to the machine in this order.
cook on whole wheat cycle--.
before the end of last kneading, or at the beep, add apple.","url":"https://recipe.bluelayer.org/recipe/45551/wild-rice-apple-bread"},{"id":"45540","title":"Sour Cream and Horseradish Asparagus","ingredients":"asparagus, raw
cream, sour, cultured
horseradish, prepared
spices, garlic powder
butter, without salt
bread crumbs, dry, grated, plain","directions":"In a large covered pot, steam asparagus 3 to 4 minutes, or until tender but still bright green.
Remove from the pot and arrange in a single layer in a 9x13 inch pan.
In a medium bowl, mix together sour cream, horseradish, and garlic salt; spoon over asparagus.
In a small bowl, stir together the melted butter and bread crumbs; sprinkle over the asparagus.
Preheat the oven's broiler and adjust the oven rack so that it is about 3 inches from the heat source.
Broil asparagus 1 to 2 minutes, until the topping is toasted, taking care to watch closely to prevent over browning.","url":"https://recipe.bluelayer.org/recipe/45540/sour-cream-and-horseradish-asparagus"},{"id":"45536","title":"Baked French Onion Dip","ingredients":"cheese, parmesan, hard
onions, raw
salad dressing, mayonnaise, regular
cheese, parmesan, hard","directions":"In a Med Size Bowl stir well, Swiss Cheese, Onion and Mayo.
Spoon into greased 1 Quart Deep Baking Dish.
Sprinkle with Parmesan Cheese.
Bake at 325 for 40 to 45 minutes or till onions are tender.
Serve with French Bread or Assorted Crackers.","url":"https://recipe.bluelayer.org/recipe/45536/baked-french-onion-dip"},{"id":"45530","title":"Italian Meatballs","ingredients":"pork sausage, link/patty, unprepared
beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
onions, raw
spices, garlic powder
spices, oregano, dried
spices, basil, dried
parsley, fresh
water, bottled, generic","directions":"Pre-heat oven to 350.
In a large bowl mix together all ingredients excluding water.
Use water to make mixture the right consistence.
Roll small amount into equal sized balls.
Place on ungreased cookie sheet 1/2 inches apart.
Bake for 25-30 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/45530/italian-meatballs"},{"id":"45527","title":"Double Cheese Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
parsley, fresh
salt, table
wheat flours, bread, unenriched
cheese, cheddar
cheese, parmesan, hard
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine.
Cook on \"sweet\" cycle.","url":"https://recipe.bluelayer.org/recipe/45527/double-cheese-bread"},{"id":"45518","title":"Molasses Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
molasses
butter, without salt
water, bottled, generic
salt, table
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried","directions":"Place 2 cups whole wheat flour and yeast in a large bowl.
Set aside.
In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees).
Add warm mixture to flour and yeast.
Beat with electric mixer on low for 30 seconds, scraping the bowl.
Then beat on high for 3 minutes.
Gradually add the seeds and the rye flour, using the electric mixer.
Add as much of the remaining whole wheat flour as you can stir in with a spoon.
Move dough to a floured surface and knead in the remaining flour.
Place dough in an oiled bowl, turning once to coat with oil.
Set in a warm place to rise until double (60-90 minutes).
Punch down dough.
Divide in half and shape into two loaves.
Place on a baking sheet and let rise until double (45-60 minutes).
Bake loaves at 375 degrees for 40 - 45 minutes.
Cool on wire racks.
Slice into 1/2 inch slices.","url":"https://recipe.bluelayer.org/recipe/45518/molasses-rye-bread"},{"id":"45506","title":"Cool Weather Bird Suet Molds","ingredients":"lard
peanut butter, smooth style, without salt
cornmeal, degermed, unenriched, yellow
oil, corn, peanut, and olive
seeds, sunflower seed kernels, dried
raisins, seeded
sugars, brown","directions":"Combine lard and peanut butter in a large saucepan.
Cook over low heat until melted.
Stir in remaining ingredients.
If needed, add enough water to make the product the consistency of oatmeal.
Pour into a bread pan and cool.
When cool, run a knife around the edges and pop suet out of pan.
Slice into portions that will fit your hanging suet feeder.
Store remaining slices in the freezer until ready to use.","url":"https://recipe.bluelayer.org/recipe/45506/cool-weather-bird-suet-molds"},{"id":"45494","title":"Honey Whole Wheat Bread With Oats and Flax Seed","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
molasses
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
seeds, flaxseed","directions":"The easy way: Throw it all into a bread machine and select dough.
When finished proceed to step 9.
The hard way: Dissolve yeast in warm water.
In a large bowl, combine butter, molasses, honey and salt and mix well.
Add yeast mixture and then gradually add flours.
Turn onto floured surface and knead until smooth.
Place in buttered bowl and let rise until double.
Punch down and let rest for a few minutes.
Divide dough into 4 parts and shape into loaves.
Place in greased pans and let rise for about an hour.
Bake at 375* for 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/45494/honey-whole-wheat-bread-with-oats-and-flax-seed"},{"id":"45491","title":"Marinated Appetizer Meatballs","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
delallo, italian seasoned breadcrumbs,
onions, raw
beef, grass-fed, ground, raw
water, bottled, generic
oil, olive, salad or cooking
soy sauce made from soy (tamari)
sugars, granulated
spices, garlic powder
spices, ginger, ground","directions":"Mix 1st 3 ingredients, add meat and mix.
Shape into 3 dozen small balls.
Place in a shallow pan.
Blend the rest of the ingredients and pour over the meatballs.
Let stand 1 hour, stirring twice.
Bake at 350 for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/45491/marinated-appetizer-meatballs"},{"id":"45488","title":"Dill Dip","ingredients":"cream, sour, cultured
salad dressing, mayonnaise, regular
dill weed, fresh
spices, parsley, dried
spices, garlic powder
onions, raw","directions":"Mix all ingredients together.
Refrigerate for at least a couple of hours in an airtight carton for flavors to blend.
Best if made the day before serving.
Serve in a rye round bread bowl (rip out pieces in the center and place around the edges of the platter for dipping), raw vegetables or chips.","url":"https://recipe.bluelayer.org/recipe/45488/dill-dip"},{"id":"45483","title":"No-Knead Ciabatta","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Mix the water, yeast, and salt together in a large bowl.
Add flour one cup at a time.
Stir until all the flour is pretty much absorbed.
Cover with a kitchen towel and set aside for 18 hours or overnight.
In the morning uncover the dough and slightly pat it down with a rubber spatula to deflate it.
Sprinkle cornmeal onto a baking sheet.
With a rubber spatula scrape the wet dough out onto the pan, don't worry if it looks a little messy, straighten it out a little with floured hands.
Set pan aside uncovered for 2 hours to rise (don't expect it to rise much).
Preheat oven to 425F an hour before the bread will be done rising.
Note:If you like you can sprinkle flour over the top of the risen dough right before you put it in the oven, this will give it the nice crackly floured look when it is done.
Bake bread for 20-30 minutes.
It will be done when the crust has a deep golden color.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/45483/no-knead-ciabatta"},{"id":"45477","title":"Amaranth Bread Recipe","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
salt, table
leavening agents, yeast, baker's, active dry","directions":"The Bread Machine Cookbook - Donna German","url":"https://recipe.bluelayer.org/recipe/45477/amaranth-bread-recipe"},{"id":"45435","title":"Pesto Bread","ingredients":"wheat flours, bread, unenriched
sauce, pesto, ready-to-serve, refrigerated","directions":"Preheat oven to 400F.
Cut bread into 16 slices, leaving slices attached at bottom.
Season pesto to taste with salt and pepper.
Spread on 1 cut side of each bread slice.
Wrap loaf in foil.
Bake until heated through, about 15 minutes.
Unwrap and serve immediately.","url":"https://recipe.bluelayer.org/recipe/45435/pesto-bread"},{"id":"45412","title":"Homemade Coconut Pittu","ingredients":"rice flour, white, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
water, bottled, generic","directions":"Sift the rice flour and put it to a bowl.
Add grated coconut, salt and mix well.
Slowly pour in the water, mixing with your fingers as you do so until the mixture resembles bread crumbs.
Place the mixture in a pittu mold and steam for about 7 minutes until cooked (when steam emerges from the pittu mold).
Transfer to a plate and cut into pieces.
Serve with curry.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/45412/homemade-coconut-pittu"},{"id":"45382","title":"Crispy and Fluffy Homemade Naan Made with All-Purpose Flour","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking","directions":"Add the dry yeast and honey to the lukewarm water, and leave for 10 minutes.
Combine the all-purpose flour, baking powder, and salt in a bowl.
Pour in the yeast mixture, and hand mix.
When everything is blend, add the olive oil.
Knead until the dough is smooth, and cover with plastic wrap.
Allow the dough to rise in a double boiler until it becomes 1.5 times its original size.
Gently knead, and divide into 4 portions with a knife.
Roll the dough out thin with your hands or a rolling pin, and pan-fry both sides in a non-stick frying pan (no need for oil.)
I added 1 tablespoon of dry parsley.
Carrot Naan: Use 55 ml of lukewarm water and add 45 g of carrot.
Cheese Naan: I used 2 slices of cheddar cheese.
With mashed potatoes.
Adding sauteed golden brown onion will increase the umami flavor/
This dough is also delicious baked as a pizza.
I topped with bacon, okra, egg, and broccoli.
You can make pita bread with the same ingredients.
Refer to.
You can stuff them with all kinds of different fillings.","url":"https://recipe.bluelayer.org/recipe/45382/crispy-and-fluffy-homemade-naan-made-with-all-purpose-flour"},{"id":"45371","title":"Basic White Bread (Recipe Of Threes) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
molasses
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"I call it the recipe of threes.
I often substitute 3 of the c. of whole wheat flour for the unbleached.
You can also use up to 1 c. of any combination of non-wheat flours.
My favorite is 1/4 c. of each oatmeal, rice, and soy flours.
Measure half of the flour (whole wheat goes in here) into a large bowl.
Form a well in the center.
Stir the molasses into all of the water and pour the mix into the well.
Sprinkle on the yeast and wait till yeast softens.
Beat till batter is smooth, pausing to scrape down the sides of the bowl.
Cover and let sit overnight.
In the morning, fold in the rest of the flour, the salt and the oil.
Stir till you cannot stir any more (this is the hardest part).
By now the dough should be clearing the sides of the bowl.
Turn out dough and knead till smooth.
Put in bowl, cover and let rise till double in bulk.
If you poke the dough and it doesn't poke back, it's ready!
Turn dough out and divide into two (large) loaves or possibly three smaller ones.
Form into loaves and place in greased loaf pans.
Cover and let rise till double in bulk.
Preheat oven to 350 degrees.
Place risen dough in warm oven.
Bake for 40-45 min or possibly till loaves have pulled away from the sides of the pans.
Let cold a bit and enjoy!
My latest project has been working with sourdough bread.
More on which later.
NOTES : I learned how to bake bread from my first wife.
She learned from her mom who learned from her mom.
She didn't use measurements but worked by feel.
I have been baking with yeast for years following a basic recipe:","url":"https://recipe.bluelayer.org/recipe/45371/basic-white-bread-recipe-of-threes-recipe"},{"id":"45368","title":"Red River Pumpernickel Bread","ingredients":"beverages, ovaltine, classic malt powder
water, bottled, generic
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"In your 2 cup measure, measure the 1/2 cup molasses and pour it into the beater bowl.
Now in the same measuring cup (to rinse out the molasses) measure the almost boiling water and add it.
Mix together the red River Cereal, whole wheat flour, baking soda and salt and add them to the molasses mixture.
Beat hard for 2 minutes.
Cover very well and let stand 2 hours or overnight.
No need to refrigerate.
Grease, paper line and butter a 9 x 5 x 3\" loag pan.
Turn in batter and smooth top.
Bake at 275 F for 1 hour then reduce temperature to 250 F for 1 more hour (2 hours total).
During last hour slide a foil oven protector below to be sure it doesn't overbrown.","url":"https://recipe.bluelayer.org/recipe/45368/red-river-pumpernickel-bread"},{"id":"45356","title":"Bread Machine French Style Bread","ingredients":"water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Measure ingredients into baking pan in order listed.
Black& Decker Setting 6 (Specialty- French 3H 30M cycle).","url":"https://recipe.bluelayer.org/recipe/45356/bread-machine-french-style-bread"},{"id":"45354","title":"Oat Date Nut Bread","ingredients":"salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flours, bread, unenriched
oats
dates, deglet noor
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/45354/oat-date-nut-bread"},{"id":"45323","title":"Cheddar and Onion Rye Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
molasses
oil, canola
salt, table
cheese, cheddar
onions, raw","directions":"Place the yeast and water in the bowl of a mixer and stir to completely dissolve.
Let the yeast proof until foamy, about 5 minutes.
Add the bread and rye flours, sugar, molasses, oil, and salt.
Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look a little rough), about 4 minutes.
Increase the speed to medium-high and mix until the dough is smooth, 2 more minutes.
Add the cheese and onion and continue to mix on medium speed until the cheese and onions are evenly distributed throughout the dough, about 1 minute.
Turn the dough onto a lightly floured surface.
Knead by hand until the cheese and onions are completely worked into the dough.
(The dough will feel rather tight.)
Gather it into a smooth ball.
Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour.
Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 20 equal pieces.
Cover the pieces and let them rest until nice and relaxed, about 15 minutes.
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper or grease lightly.
Round each piece of dough into a smooth ball and place in even rows on the prepared baking sheets.
Cover and let rise until the dough springs back when lightly touched but does not collapse, 30 minutes.
Make a small slit down the center of each roll with a very sharp paring knife or a razor blade.
Dust the tops of the rolls lightly with rye flour, if desired.
Bake until the rolls have a golden brown crust and sound hollow when thumped on the bottom, 15-18 minutes.
Cool completely on racks before serving.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/45323/cheddar-and-onion-rye-rolls"},{"id":"45321","title":"Jalapeno Bread II","ingredients":"water, bottled, generic
salt, table
sugars, granulated
cheese, cheddar
peppers, jalapeno, raw
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients according to the bread machine manufacturer's directions.
Set your machine on regular basic bread.
I used setting 1 and it turned out great.
Hope you like this one!!
!","url":"https://recipe.bluelayer.org/recipe/45321/jalapeno-bread-ii"},{"id":"45297","title":"Mozzarella Basil Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched
cheese, mozzarella, low sodium
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried","directions":"Mix warm water with sugar in a large mixing bowl until the sugar has dissolved.
Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water.
Stir the yeast into the water.
Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter.
Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil.
Mix in the remaining 2 cups of flour in 1/2-cup additions.
Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes.
Add flour into the dough as you knead, if necessary.
Form the dough into a ball, and place into an oiled bowl.
Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth.
Allow to rise until double, about 1 hour.
With your fist, press firmly on the dough to deflate the large bubbles.
Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute.
Cut the dough into 2 equal pieces, and form each half into a round ball.
Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet.
With a sharp knife, slash an X into the top of each loaf.
Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake the loaves until browned, about 25 minutes.
To serve, cut each loaf into 8 wedges.","url":"https://recipe.bluelayer.org/recipe/45297/mozzarella-basil-bread"},{"id":"45294","title":"Crispy Fish Fillets","ingredients":"sauce, fish, ready-to-serve
delallo, italian seasoned breadcrumbs,
spices, paprika
salt, table
spices, onion powder
butter, without salt
oil, olive, salad or cooking","directions":"Mix the bread crumbs and spices together.
Coat the fish in the crumb mixture.
Panfry the fish in the butter/oil blend unil well browned.","url":"https://recipe.bluelayer.org/recipe/45294/crispy-fish-fillets"},{"id":"45284","title":"Bread Machine Pasta dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
semolina, unenriched","directions":"Mix on your bread machines pasta setting.","url":"https://recipe.bluelayer.org/recipe/45284/bread-machine-pasta-dough"},{"id":"45282","title":"Soft Buttermilk Mini Breads","ingredients":"milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, granulated
salt, table
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"Grease 7-8 (5x3-inch mini loaf pans); set aside.
Warm oven to 200F for 5 minutes, then TURN OFF immediately after 5 minutes!
(this creates a perfect temperature to rise dough).
In the meantime, in a microwave 4-cup pyrex measuring cup, place the 1 cup buttermilk, 1/3 cup butter (cut into small chunks) 2-1/2 tablespoons sugar and 1-1/2 teaspoons salt; mix slightly with a spoon.
Place in the microwave on HIGH for about 2 minutes, mixing after 1 minute (the butter does not have to be completely melted) the buttermilk should feel warm, but not hot; remove, stir again and set aside.
Proof the yeast with 1 teaspoon sugar, in 1 cup warm water for 8-10 minutes, until foamy.
Prepare the kneader hook on a heavy-duty stand mixer, and spray the stainless steel bowl with non-stick spray.
Put 4 cups of flour and 1/4 teaspoon of baking powder in the bowl; mix slightly with a spoon, then pour the warmed buttermilk mixture into the flour mixture (this all can be done while the yeast is proofing).
After the yeast is proofed pour into the flour and buttermilk mixture.
Start kneading/mixing on low speed for about 1-2 minutes, adding more flour as needed to create a soft semi-sticky dough that holds around the kneader blade (don't add in too much flour, this will create a heavy bread/bun).
Increase speed slightly, and continue to knead the dough for about 7-8 minutes.
Remove the dough, and set on the counter, covered with a clean tea towel for 10 minutes.
Grease a large bowl (I just use the same bowl that I mixed the dough in).
After 10 minutes, knead the dough slightly by hand for about 20-30 seconds, the dough should come together nicely.
Shape in a large ball and place in greased bowl.
Cover bowl with a clean dry tea towel, and place in the preheated oven (that has been turned off!)
for 60-70 minutes until doubled.
Remove and punch down dough, then remove/transfer to a clean cutting board or counter.
Cut dough into larger size round balls (about the size of a golf ball) and fit two balls in one mini loaf pan.
Cover with a clean tea towel, and place back in oven to rise again for around 30 minutes.
Remove from oven.
Preheat oven to 375 degrees.
Place the mini loaf pans in and bake for approximately 25-30 minutes, or until dark golden brown.
Remove the bread immediately from pans.
Delicious!","url":"https://recipe.bluelayer.org/recipe/45282/soft-buttermilk-mini-breads"},{"id":"45277","title":"Oat Bran Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oat bran, raw
seeds, flaxseed
salt, table
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking","directions":"Day 1: Firstly make the Soaker.
Mix first 7 ingredients together (whole wheat flour, oat bran, flaxseeds,salt and water - excluding the additional tbsp whole wheat flour) in a bowl for about 1 minute until all of the flour is hydrated and the ingredients form a ball of dough.
Cover loosely with plastic wrap and leave at room temperature for 12 - 24 hours.
(If it will be more than 24 hours, place the soaker in the refrigerator; it will be good for up to 3 days.
Remove it 2 hours before mixing the final dough to take the chill off.
).
Now make the Biga.
Mix the next 3 ingredients together (whole wheat flour, yeast, water) in a bowl to form a ball of dough.
Using wet hands, knead the dough in a bowl for 2 minutes to be sure the ingredients are evenly distributed and the flour is fully hydrated.
The dough should feel tacky.
Let the dough rest for 5 minutes, then knead again with wet hands for 1 minute.
The dough will become smoother but still be tacky.
Transfer the dough to a clean bowl, cover tightly with plastic wrap and refigerate for at least 8 hours and up to 3 days.
About 2 hours before mixing the final dough, remove the Biga from the refigerator to take off the chill.
It will have risen slightly but need not have risen significantly in order to use in the final dough.
Day 2: Chop the Soaker & Biga dough into 12 pieces each.
Combine the Soaker & Biga pieces in a bowl with all the other ingredients except the extra flour and stir vigorously with a mixing spoon or knead with wet hands for about 2 minutes, until all of the ingredients are evenly integrated and distributed into the dough.
The dough should be soft and slightly sticky; if not add more flour or water as needed.
If using a mixer put the pre-dough pieces all all the other ingredients except the extra flour into the mixer with the dough hook attachment an mix on slow speed for 1 minute to bring the ingredients together into a ball.
Then mix on medium-low speed for 2 - 3 minutes, until the pre-doughs become cohesive and assimilated into each other.
Add more flour or water as needed until the dough is soft and slightly stickly.
Dust a work surface.
Knead by hand for 3 - 4 minutes.
Form dough into a ball and let it rest for 5 minutes while preparing a clean and lightly oiled bowl.
Resume kneading the dough for 1 minute to strenghten the gluten and make any final flour or water adjustments.
Form the dough into a ball and place in the prepared bowl, rolling to coat with flour.
Cover loosely with plastic wrap and let rise at room temperature for 45 - 60 minutes until it is 1 1/2 times its original size.
Transfer the dough to a lightly floured work surface and form it into a loaf pan.
Lightly brush or spray with oil.
Leave to rise again for 45 - 60 minutes until 1 1/2 times original size.
Pre-heat oven to 220 degrees Celsius When dough is ready to bake, place it in the oven along with a steam pan holding 1 cup of boiling water.
Lower temperature to 180 degrees C and bake for 20 minutes.
Rotate the loaf 180 degrees and continue baking for another 20 - 30 minutes until the loaf is a rich brown colour on all sides, sounds hollow when thumped on the bottom.
Transfer to a cooling rack and allow to cool for at least 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/45277/oat-bran-bread"},{"id":"45275","title":"Basic Abm White Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"There is a range of 2 1/2 -3 c. of flour.
use the smaller amount in the winter because flour is like a sponge; it absorbs moisture from the air.
Place the 4 ingredients in the pan of your machine in the order indicated.
Place pan in machine.
Press start.","url":"https://recipe.bluelayer.org/recipe/45275/basic-abm-white-bread-recipe"},{"id":"45256","title":"Quick Foccocia","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt","directions":"Rinse the quinoa thoroughly in a bowl of cold water.","url":"https://recipe.bluelayer.org/recipe/45256/quick-foccocia"},{"id":"45252","title":"Bread Machine Parsnip and Nutmeg Bread","ingredients":"water, bottled, generic
parsnips, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, nutmeg, ground
butter, without salt
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in order as specified by your machine.
basic setting, medium crust.","url":"https://recipe.bluelayer.org/recipe/45252/bread-machine-parsnip-and-nutmeg-bread"},{"id":"45246","title":"Anadama Bread Pan 1 Recipe","ingredients":"wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
cornmeal, degermed, unenriched, yellow
molasses
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Timer Or possibly Bake (Rapid) mode may be used.
Place all ingredients (except liquids and yeast) inside the bread pan.
Add in liquid ingredients.
Close cover and place dry yeast into the yeast holder.
Press start.","url":"https://recipe.bluelayer.org/recipe/45246/anadama-bread-pan-1-recipe"},{"id":"45242","title":"The Banana Bread of Kings","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
bananas, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Measure bran, banana, applesauce and sugar in a large bowl.
Add the water and stir.
In another bowl, sift together flour, baking soda, and salt (or don't sift it -- stirring it well with a fork works also).
Add this to the banana mixture, stirring only until combined.
Pour into bread pan and stick in the oven.
Bake at 350F (180C) F for about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/45242/the-banana-bread-of-kings"},{"id":"45235","title":"Diabetic Cinnamon Currant Toasting Bread (Bread Machine)","ingredients":"beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
leavening agents, yeast, baker's, active dry
spices, cinnamon, ground
currants, zante, dried","directions":"Put all ingredients except currants in the bread pan and assemble the bread machine according to manufacturer's instructions.
Select regular, rapid, or delayed bake cycle and light crust setting.
At the addition beep add the currants, following your bread machine's instructions for raisin bread.
Bake, cool and enjoy.","url":"https://recipe.bluelayer.org/recipe/45235/diabetic-cinnamon-currant-toasting-bread-bread-machine"},{"id":"45234","title":"Mango Butter","ingredients":"honey
butter, without salt
mango nectar, canned","directions":"In a medium bowl, beat the honey, butter and mango together with a wooden spoon or electric beater.
Transfer to a small bowl and serve with bread.","url":"https://recipe.bluelayer.org/recipe/45234/mango-butter"},{"id":"45232","title":"Raspberry Jam Bread Machine (Abm)","ingredients":"raspberries, raw
sugars, granulated
pectin, unsweetened, dry mix","directions":"Cut up the fruit.
Pour into bread pan.
Add sugar.
You can add less, but don't add more than 1 3/4 cups.
Add to bread pan.
Place pan into bread machine and select the jam cycle.
When machine is finished, remove bread pan from machine and allow to cool.
Pour jam into jars, seal tightly and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/45232/raspberry-jam-bread-machine-abm"},{"id":"45228","title":"Moroccan White Bean Chili","ingredients":"beans, snap, green, raw
fresh red onions,
celery, raw
carrots, raw
spices, garlic powder
spices, cumin seed
spices, paprika
spices, ginger, ground
spices, turmeric, ground
spices, pepper, black
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne
water, bottled, generic
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
water, bottled, generic
soup, chicken broth or bouillon, dry
salt, table
spices, coriander seed
lemon juice, raw","directions":"In a non-stick 8-quart dutch oven pot, add onion, celery, carrot and garlic and saute five minutes or until the vegetables are soft and translucent.
Stir in cumin and spice ingredients (through red pepper); cook 1 minute, stirring constantly.
Add the tomato paste and mix it inches
Quickly add the 3 cups water, the fresh diced tomatoes, and finally your soaked and drained bag of great northern beans.
Bring to a boil.
Cover, reduce the heat, and simmer for 2 1/2 hours or until the beans are fork tender (or to your likeness)and the water has reduced to a nice stew-like texture.
Taste.
Stir in the bouillon granules, salt-to-taste, and lemon juice.
Taste.
Take off the heat and stir in the cilantro.
Serve over chunked up hearty mixed-grain bread or as-is.","url":"https://recipe.bluelayer.org/recipe/45228/moroccan-white-bean-chili"},{"id":"45216","title":"Parmesan - Bacon Peas","ingredients":"peas, green, frozen, unprepared
butter, without salt
onions, raw
bacon, meatless
beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
spices, pepper, black","directions":"Toss fresh peas (or thawed frozen) into medium heat non stick pan.
Add butter and sautee lightly for 1-2 minutes, until peas are hot.
Add dried onions, beef stock, and bacon.
Simmer for 10 minutes, stirring occasionally, until peas are 'dry'.
Toss with bread crumbs and Parmesan cheese just before serving to maintain crispiness.
Season with freshly cracked black pepper, to taste.","url":"https://recipe.bluelayer.org/recipe/45216/parmesan-bacon-peas"},{"id":"45212","title":"Japanese Sweet Azuki Beans","ingredients":"beans, snap, green, raw
sugars, brown
salt, table","directions":"Soak beans overnight in a pot covered with an inch or two of water.
The next day, heat the pot of beans until they are almost ready to boil.
Meanwhile, prepare a big bowl of ice cold water, which you'll be throwing the beans in next.
This will \"shock\" them and help crack the skin so they become softer easily when boiling.
Drain off the hot water from the beans.
Immediately throw them into the ice water.
Drain beans and put back in pot.
Pour in enough water to cover.
Bring to a boil, then simmer on low for about 60 minutes until soft.
Skim off any foam that rises while simmering.
If the water gets low, add a little more.
Once the beans are soft (they should be easily mashable), mix in the sugar.
I used about 100g/half cup.
But I recommend starting with less and adding a little at a time until it's sweet enough for you.
Bring to a simmer again, making sure the sugar is dissolved.
If it's too soupy, simmer off some of the liquid.
That's it!
You can optionally pour off some of the water and mash into a paste (called anko).
Store it for up to week in the refrigerator, or freeze it along with the liquid.
There are lots of ways to use and turn sweet azuki into yummy Japanese goodies: -eat over rice dumplings (dango )or ice cream -use paste as spread for bread or baked inside sweet buns -Made into \"zenzai\" soup along with \"mochi\" (rice cakes).
Search and explore the internets for more ideas ;)","url":"https://recipe.bluelayer.org/recipe/45212/japanese-sweet-azuki-beans"},{"id":"45186","title":"Dark and Soft Dinner Rolls","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table","directions":"Combine all of the dough ingredients in the bucket of a bread machine, or in an electric mixer.
If you are using instant yeast, just mix.
If you are using regular yeast, warm the milk, water and honey or honey/molasses and \"proof\" with the yeast (let the yeast wake up and get all bubbly- about 5 mins).
Mix and knead until youve formed a smooth, slightly sticky dough.
Its a sticky dough and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually itll smooth out.
Let the dough rise in the bowl covered with a kitchen towel (or bucket of the bread machine) for 1 hour.
It may not have doubled in size, but should be just a bit puffy.
Punch down and either shape into 10 small loaves and place on a slightly oiled cookie sheet or into 24 small balls in a muffin pan.
Cover with a kitchen towel and place in a warm place for about 2 hours.
They may not have doubled in size, but will appear puffy.
Bake the rolls in a preheated 350F oven for about 25 minutes, or until lightly browned.
Remove from oven and cool on a rack (if made in a muffin pan, remove from the cups as soon as possible and cool on rack).","url":"https://recipe.bluelayer.org/recipe/45186/dark-and-soft-dinner-rolls"},{"id":"45179","title":"Honey Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
molasses
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in warm water.
Combine butter, molasses, honey and salt and mix well.
Add yeast mix and gradually add the flours.
Knead until smooth.
Place in an oiled bowl and let rise until double (about 2 hours).
Punch down and let the dough rest for about 5 minutes.
Divide the dough in half and shape into loaves.
Place the loaves in greased pans and let rise for about 1 hour.
Bake at 375 degrees for 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/45179/honey-whole-wheat-bread"},{"id":"45175","title":"Portuguese Sofrito Bread Abm","ingredients":"onions, raw
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
cornmeal, degermed, unenriched, yellow
water, bottled, generic","directions":"Chop onion into 1/2 inch pieces.
Saute in olive oil until transparent and barely golden 15 minutes.
Let cool.
Add all ingredients including cooled onions in order suggested by bread machine.
Process according to manual directions.","url":"https://recipe.bluelayer.org/recipe/45175/portuguese-sofrito-bread-abm"},{"id":"45171","title":"Non-Dense Delicious Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
molasses","directions":"Mix the preferment well and knead in a large bowl or on the counter untill smooth (3 to 5 minutes).
Cover with oiled plastic wrap and place in the refrigerator.
Mix the soaker and knead in a similar fashion.
Cover with oiled plastic and place at room temperature for up to 24 hours.
I have made this with only 30 minutes for both at room temperature with good success.
Flavor is inhanced by longer periods of time.
After the resting period, allow the preferment to warm at room temperature for 2 hours and make the dough.
Mix the rest of the ingredients with the preferment and the soaker.
I like to hand knead the ingredients in until the salt, yeast particles, oil and molasses are incorporated (about 3 minutes).
Either knead by hand using minimal extra flour, or place in an electric mixer on low speed, switching to the next speed level at the end of the kneading.
Knead for 10 to 15 minutes until a window-pane is achieved.
Pinch a golf-ball sized lump and stretch with hands until light can be seen through the thin dough.
If the dough tears easily, knead further until a window-pane is achieved.
Stretch the dough gently into a rectangle and fold the sides over the top like an envelope and repeat for the other 2 sides.
Invert the dough into a large bowl (preferably with straight sides) until doubled in volume (about 45 minutes).
Remove and divide into 2 equal loaves and form boules or place into two 9\"x5\" oil-sprayed loaf pans.
Cover with oiled plastic and allow to rise in an 80 F space - I set the loaves on a hot water tank that is a constant 80F.
Preheat oven to 375F and place a heavy pan or skillet in the bottom of the oven.
When 1.5 times or twice their volume remove and uncover.
If free-form loaves, score with a razor blade or sharp, serrated knife and place in the middle of the oven.
Add 1/2 cup of hot tap water to the preheated pan in the bottom of the oven.
Bake for 20 minutes and roate loaves for even browning.
Bake 30 more minutes until 205F internally or they sound hollow when thumped on the bottom.
Remove from the oven; remove from the pans and set loaves on a wire rack to cool before slicing.","url":"https://recipe.bluelayer.org/recipe/45171/non-dense-delicious-whole-wheat-bread"},{"id":"45165","title":"Plum Bread - Vegan","ingredients":"plums, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
egg substitute, powder
water, bottled, generic
butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
soymilk, original and vanilla, unfortified","directions":"Grease and flour a 9x5 inch loaf pan.
Preheat the oven to 350F or 180C.
Place the diced plums in a bowl.
Cover with the flour.
If the plums aren't as sweet as you'd like add the brown sugar.
If they're fine as they are - leave out the sugar.
Toss so that each piece is evenly coated.
Set aside.
Combine the egg replacer powder and the water.
Whisk thoroughly and set aside.
Add the vegan butter, brown sugar and vanilla extract to the TM bowl.
Mix 15 seconds/speed 4.
Scrape down, add the egg replacer and mix 15 seconds/speed 4 again.
Add the flour, salt, baking soda and soy milk.
Mix 10-20 seconds/speed 5 or until combined.
Pour the batter over the reserved plums and mix until the plums are evenly distributed.
Pour the mixture into the prepared pan and bake 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/45165/plum-bread-vegan"},{"id":"45161","title":"The Last Pizza Dough Recipe You'll Ever Use!","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Add all ingredients to the bowl of a stand mixer fitted with the dough hook.
start on the lowest setting for 1 minute, then increase to level 3 ( fast enough that it starts mixing at a better pace ) and mix for 5 minutes or until dough is completely smooth, elastic, and bowl is clean of all ingredients.
place dough in a greased bowl, place in a warm place until doubled, punch down, then divide in half.
spray 2 12\" pizza pans , place each dough ball on pans, then using your knuckles, start pressing out to the edges.
spray or oil entire top of dough so it doesn't dry out.
(very important!
).
let sit until relaxed each time the dough starts shrinking back, to relax it more, then press out farther until you have it at the pan's edge.
use your fingertips to depress indents all over the pizza's surface ( this stops it from rising up too high, and also allows the sauce to have little pockets to sit in!
top with your favourite pizza sauce, toppings, and cheese, then bake in a 475 degree oven at the second highest rack of the oven ( very important for proper browning of cheese, and bottom crispness!
).","url":"https://recipe.bluelayer.org/recipe/45161/the-last-pizza-dough-recipe-youll-ever-use"},{"id":"45142","title":"Whole Wheat Bread (Bread Machine)","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
leavening agents, baking soda
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in bread machine in order lised by manufacturer.
Follow manufacturer's instructions to bake.","url":"https://recipe.bluelayer.org/recipe/45142/whole-wheat-bread-bread-machine"},{"id":"45139","title":"Honey bread (1 loaf)","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
water, bottled, generic
butter, without salt
honey
wheat flours, bread, unenriched","directions":"In a 2 cup measuring cup add water, brown sugar and yeast.
Gently blend then set aside 10 mins.
Add flour and salt to a large bowl.
Blend.
Into the dry ingredients add honey and melted butter.
Add yeast mixture into the other ingredients.
Dough shoud be sticky.
Kneed dough for 5 mins in a stand mixer.
10 mins by hand.
Dough should be a little stcky but managable.
In a greased bowl coat the dough, then cover with a small towel and in a warm place let rise for 90 mins (Until dough has doubled)
Butter a loaf pan, place dough in trying to avoid degassing it.
The best way I found was to (pour) into the loaf pan.
A little coaching will be needed.
Use reserve butter to butter top of loaf.
(Small bits scattered on top will work fine.
Cover with towel an let rise for 45 mins.
Preheat oven to 425F (218C) bake for 12 mins.
Lower temperature to 375F (190C) and bake an additional 22 mins.
Cool on a wire rack and enjoy.","url":"https://recipe.bluelayer.org/recipe/45139/honey-bread-1-loaf"},{"id":"45129","title":"Smucker's Thumbprint Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
jams and preserves, apricot","directions":"Cream butter& sugar, stir in vanilla.
Mix in flour and salt.
Chill dough 2 hours (I never do this).
Shape rounded teaspoons of dough into balls.
Place on ungreased cookie sheet,flatten shighlty.
Indent centers and fill with jam.
Bake at 375 for about 12 minutes.
Watch the bottoms as they are alot like shortbread cookies and the bottoms get brown quickly.","url":"https://recipe.bluelayer.org/recipe/45129/smuckers-thumbprint-cookies"},{"id":"45128","title":"Crusty Cranberry Bread With Caramel Almonds (Almost No Knead)","ingredients":"nuts, almonds
butter, without salt
sugars, brown
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table
vanilla extract
sugars, brown
cranberries, dried, sweetened
butter, without salt
nuts, almonds
sugars, brown
water, bottled, generic","directions":"For the caramel almonds: In a nonstick saucepan heat the ingredients for the caramel almonds over med.
high heat for about 8 min until thick and bubbly.
Spread out on a non stick pan, and cool in the fridge.
Once cool seperate into little pieces and leave at room temperature.
For the dough: In a VERY large bowl add the yeast, then the water, flour, brown sugar, and vanilla extract.
Mix well until all the flour has been incorporated.
Cover bowl with plastic wrap (sprayed with butter spray).
Set in a warm area to rise for 2 hours (I turn my oven to warm for 3 minutes, turn it off, and then put my dough to rise in there.
Just make sure it's not too hot.
).
When the dough has risen, you may at this point put it in the fridge to use at a latter time or use now.
When ready to use, cut away about 1/4 of the dough from the rest, and gently mix in a 1/4 of the cranberries and caramelized almonds, until well incorporated.
Form into a ball by tucking the edges of dough under until it forms a tight ball.
Place on a non stick pan (I like to use the non stick foil) and let it rise in a warm area for another 30 minutes.
Meanwhile, preheat oven to 375 degrees, with a shallow metal pan on the bottom rack.
Mix together the topping ingredients.
Once the dough has risen, top off with 1/4 of the topping and place on the middle rack.
Before closing the door, toss the 1 cup of hot water into the metal pan, closing the door quickly to trap the steam.
Bake for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45128/crusty-cranberry-bread-with-caramel-almonds-almost-no-knead"},{"id":"45126","title":"Thin Crispy Pizza Dough from America's Test Kitchen","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds.
With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.
Let dough stand 10 minutes.
Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute.
Shape dough into tight ball and place in large, lightly oiled bowl.
Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees.
Remove dough from refrigerator and divide in half.
Shape each half into smooth, tight ball.
Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
Coat 1 ball of dough generously with flour and place on well-floured countertop.
Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center.
Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch.
Transfer dough to well-floured peel and stretch into 13-inch round.
Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.
Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella.
Too much cheese will create a soggy pizza.
Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through (if you can).
Remove pizza and place on wire rack for 5 minutes before slicing and serving.
TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option--provided they're prepared correctly and added judiciously.
(An overloaded pie will bake up soggy.)
Here are a few guidelines for how to handle different types of toppings:.
HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer.
Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sauteed (or microwaved for a minute or two along with a little olive oil) before using.
DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat.
We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
NOTE as with all breads, the ratio of wet to dry is critical and more accurately measured by weight).
Time does not include resting times.","url":"https://recipe.bluelayer.org/recipe/45126/thin-crispy-pizza-dough-from-americas-test-kitchen"},{"id":"45125","title":"Jircitano Easter Raisin Bread","ingredients":"egg substitute, powder
sugars, granulated
vanilla extract
salt, table
spices, anise seed
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
spices, anise seed
raisins, seeded","directions":"Combine first 8 ingredients in a bowl.
Combine next 3 ingredients in a separate bowl.
Put them together, knead the bugger out of it (about 20 minutes).
Let it rest, and go rest yerself.
Let it double in a warm place.
Add the raisins.
Knead a little, mixing in the raisins, then shape into loaves.
(The full recipe makes 8 large or 16 small braided loaves).
Let the loaves rise, covered, until doubled.
Bake at 325F for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45125/jircitano-easter-raisin-bread"},{"id":"45063","title":"Raisin-Caraway Soda Bread","ingredients":"raisins, seeded
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
spices, caraway seed
molasses
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
oats","directions":"Preheat the oven to 375 degrees F.
Place the raisins in a bowl and cover with 1 cup boiling water.
Let sit and rehydrate for 10 minutes, then drain well in a sieve.
Into a large bowl sift together the flour, whole wheat flour, baking powder, baking soda and salt.
Add the butter into the dry ingredients and work with your fingertips until it resembles dry crumbs.
Add the caraway seeds, treacle, buttermilk and raisins and work with your fingers until just mixed and a wet dough is formed, being careful not to over mix.
Place the dough on a lightly floured surface and form into a round.
Press down on the dough with the palm of your hand and press to form a flat round about 1 1/2-inches high.
With a knife, cut a 1/4-inch deep cross in the center of the dough.
With a pastry brush paint the dough with the cream and sprinkle the top with the oats.
Place on a baking sheet and bake until light brown and cooked through, about 30 to 40 minutes.
Remove from the oven and cool slightly on a wire rack before slicing.
Serve warm with plenty of sweet butter.","url":"https://recipe.bluelayer.org/recipe/45063/raisin-caraway-soda-bread"},{"id":"45042","title":"Milled Flax Seed Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
molasses
salt, table
seeds, flaxseed
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order listed to the pan for your bread machine, making sure the yeast doesn't touch the liquid.
Select wheat if possible.
Select desired crust color.
start bread machine and in a couple of hours you will have a wonderful loaf for the family to enjoy.","url":"https://recipe.bluelayer.org/recipe/45042/milled-flax-seed-bread"},{"id":"45041","title":"Rosemary and Parmesan Shortbread","ingredients":"butter, without salt
cheese, parmesan, hard
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
spices, rosemary, dried","directions":"Preheat oven to 375 degrees.
Cream together butter, parmesan and sugar at med.
speed in bowl of electric mixer.
Scrape down contents.
Mix together flour, cornmeal, salt and rosemary in a bowl.
Add to the creamed mixture, a little at a time.
Remove dough from bowl and form into a log approximately 9 inches long.
Wrap in plastic wrap and chill for 1 hour.
Cut log into slices slightly wider than 1/4 inch.
Place on parchment lined baking sheet.
Bake in pre-heated oven for 13-15 minutes or until shortbread turns faintly brown on top and light brown on bottom.
Remove from oven.
Cool shortbread on wire rack.
Makes 32 slices of shortbread.
May be wrapped in heavy duty foil and frozen for 1 month.
To serve, spread frozen shortbread on a baking sheet.
Warm in a 325 degree oven for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/45041/rosemary-and-parmesan-shortbread"},{"id":"45025","title":"Best Ever French Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
wheat flours, bread, unenriched","directions":"Dissolve the yeast in the water, add salt and sugar.
Add flour until it forms a soft dough(not sticky!)
Knead the dough for 6-8 minutes, until it's smooth and elastic.
( I use the dough hook on my kitchenaid mixer for about 4 minutes, then knead by hand for 4 minutes.)
Spray a large bowl with cooking spray.
Place dough inside, turning once to coat.
Cover and let rise one hour, until doubled.
Punch dough down, and cut in half.
Form into 2 12'' loaves.
(In the pics, I did one long loaf, and two small rounds)
Cover with damp dishcloth.
Let rise for 30 minutes in a warm place, I set mine on the stove on top of my pre-heating oven.
Cut dough with diagonal marks, about 4 down the length of the loaf.
Bake at 450 degrees F. for about 15 mins -- If you want really crusty loaves, I pour about 1/4 cup of water into the oven just before I close the door--my improvised steaming method :-).","url":"https://recipe.bluelayer.org/recipe/45025/best-ever-french-bread"},{"id":"45024","title":"Watermelon Scallop Ceviche","ingredients":"watermelon, raw
lime juice, raw
parsley, fresh
lemon juice, raw
alcoholic beverage, distilled, vodka, 80 proof
chives, raw
salt, table
spices, pepper, black
mollusks, scallop, (bay and sea), cooked, steamed","directions":"Mix together all of the ingredients except the scallops in a glass serving bowl.
Slice the scallops into 1/4-inch thick coins and drop into the dressing.
Cover and refrigerate for 2 hours, then serve with rice crackers or crispy flat bread.","url":"https://recipe.bluelayer.org/recipe/45024/watermelon-scallop-ceviche"},{"id":"45010","title":"Lorna Doones' Scotch Shortbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated","directions":"On wax paper sift or possibly mix well with a fork the above ingredients.
1 teaspoon vanilla
In large bowl, mix butter and vanilla on medium speed.
Add in flour mix and beat till well blended.
Shape into acorn size balls.
Put on ungreased cookie sheet.
Flatten with fork dipped in flour.
Bake for 15 to 20 min n 300 degree oven till edges are lightly brown.
Cold, store in tight container.
Makes 36.","url":"https://recipe.bluelayer.org/recipe/45010/lorna-doones-scotch-shortbread-recipe"},{"id":"45008","title":"Two Scoop Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In large mixing bowl, whisk together first six ingredients.
Stir in 2 c flour.
Add the last 2 c flour gradually, stirring and then kneading to form soft dough.
Knead several minutes.
Allow dough to rise in bowl until double.
(It will rise faster in a warm place.
).
Punch down and allow to rise a second time.
Grease 2 bread pans; divide dough in half; shape two loaves and place in pans.
Preheat oven to 350.
When dough no longer bounces back when lightly touched with a fingertip, bake the loaves 45-50 minutes.","url":"https://recipe.bluelayer.org/recipe/45008/two-scoop-bread"},{"id":"45005","title":"Beer Honey Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
alcoholic beverage, beer, regular, all","directions":"Grease 9x5x3 inches loaf pan.
Combine ingredients in large bowl, stir together until well mixed.
Spread batter in prepared pan.
Bake at 350F (180C) for 45 min or until browned and a wooden pick comes out clean.
Turn out on rack.
Cool before slicing.","url":"https://recipe.bluelayer.org/recipe/45005/beer-honey-bread"},{"id":"45003","title":"Scottish Shortbread","ingredients":"butter, without salt
sugars, powdered
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Set oven rack to middle position.
Preheat oven to 275F.
Have two ungreased 8-inch cake pans ready.
Food Processor Method.
Cut the butter into 1-inch cubes, wrap it, and refrigerate.
Process the sugars for 1 minute or so, until the sugar is very fine.
Add the butter and pulse until the sugar disappears.
Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
Dump the mixture into a plastic bag and press it together.
Remove the dough from the plastic bag and knead it lightly until it holds together.
Electric Mixer or by Hand.
Use superfine granulated sugar for the best texture and be sure to soften the butter.
In a medium bowl, whisk together the sugars.
In a large bowl, cream the butter with the sugars until light and fluffy.
With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
If using the mixer, add the flour in 2 parts.
For Both Methods.
Divide the dough into 2 equal parts.
Pat each half into an ungreased 8-inch round cake pan.
Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
Prick the rest of the dough all over with the tines of the fork.
(this keeps the shortbread even and creates the traditional design).
Bake for 60-70 minutes or until pale golden (do not brown).
For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
Cool in the pans, on a wire rack, for 10 minutes.
Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
Transfer the wedges to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/45003/scottish-shortbread"},{"id":"44999","title":"Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
salt, table
oil, olive, salad or cooking
lemon juice, raw
wheat flours, bread, unenriched","directions":"In mixer combine first four ingredients.
Mix until combined.
Add hot water and mix on low for 1-2 minutes.
Scrape the bowl so all the flour is mixed.
Let sit for 10 minutes.
Add salt, oil and lemon juice.
Mix.
Add the white flour about 1/2 cup at a time until the dough pulls away from the sides.
Mix for about 7-8 minutes until you can pull a window pane with the dough.
Form into three loaves and put into greased loaf pans.
Put into oven but DO NOT TURN OVEN ON AT THIS TIME.
Let rise until dough is almost at the top of the pan, about 45 minutes.
DO NOT TAKE PANS OUT OF THE OVEN.
Just turn oven on to 350 degrees for 30 minutes.
Let cook in the pans for 10-15 minutes.
Turn out and finish cooking on a wire rack.","url":"https://recipe.bluelayer.org/recipe/44999/whole-wheat-bread"},{"id":"44965","title":"Grandma's Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking
sugars, granulated","directions":"Place 4 cups flour in large mixer bowl with dough hook.
In separate bowl combine water, oil, sugar, yeast, and salt.
With mixer on low pour liquid into mixer.
Combine well.
Add flour 1 cup at a time, mixing well after each addition, until dough is not sticky and comes all together.
Once all combined, allow mixer to knead on low 5-10 minutes.
Oil dough and bowl, cover with a cloth and put in warm area.
Allow to rise until doubled (about an hour).
Turn out onto lightly floured surface and roll into log.
Divide into 3 equal parts.
Place into well greased bread pans.
Cover and let rise until doubled.
Preheat oven to 375.
Bake for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/44965/grandmas-bread"},{"id":"44922","title":"Strained Yogurt in 1 Hour","ingredients":"yogurt, greek, plain, nonfat","directions":"First, prepare a large sieve and a slightly smaller bowl.
Be sure to use one that's smaller than the sieve, so that the whey has space to collect in the bottom!
Line the sieve with 4 sheets of kitchen paper.
Put the yogurt into the sieve!
Fold the protruding edges of the kitchen paper to wrap up the yogurt.
Put a plate on top (the plate needs to be smaller than the sieve)...
And then put a small bowl filled with around 500 ml of water on top of the plate, making sure it doesn't spill.
Leave it like this for 30 minutes.
After 30 minutes, remove the layers and gather the yogurt into a ball.
Put the plate and bowl on top again and after 30 minutes, you'll have strained yogurt!
About 250 ml of whey will collect in the bowl.
Don't throw it away.
I use it to make bread.
I mixed raisins into the strained yogurt and sandwiched it in bread rolls for a snack.","url":"https://recipe.bluelayer.org/recipe/44922/strained-yogurt-in-1-hour"},{"id":"44917","title":"Breading Mix for Frying - Low-Carb (Atkins) Version","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
cream, whipped, cream topping, pressurized
egg substitute, powder","directions":"***Note: This is enough to coat 6-8 chicken tenders.
In a bowl, mix Dipping Sauce ingredients.
Dry meat with paper towels.
Place meat to be breaded (chicken breasts, chicken strips, pork chops, etc.)
in the bowl and turn to coat well.
In plastic bag, add all dry ingredients.
Add half of meat to bag and shake to coat.
Repeat with other half of meat.
Fry in hot oil till browned on the outside and done on the inside.
Time will vary according to the meat/seafood being cooked.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/44917/breading-mix-for-frying-low-carb-atkins-version"},{"id":"44907","title":"Cold-Rise Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched","directions":"Makes 2 crusts.
Dissolve yeast in warm water in the bowl of your mixer and let stand for 5 minutes.
Make sure your bowl is also warm if it isnt, warm it with a bit of warm water first.
Whisk together 1 1/4 cups cold water, oil, sugar (or honey if using), and salt in another bowl.
Add 5 1/2 cups of the flour to the yeast mixture in the mixer bowl, then add the cold water mixture.
Using the dough hook on your mixer, mix the dough on low for 8 minutes or until dough begins to form.
Add a few more tablespoons of flour to mixture if it needs it.
Let rest 2 minutes.
Mix again on low 6 minutes or until dough is smooth.
Turn dough out onto a floured surface.
Knead until smooth and elastic (about 2 minutes).
Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands but dough will still be a bit sticky.
Divide dough in half and put each portion into a gallon plastic bag coated with cooking spray.
Chill in the fridge overnight or up to 2 days.
Bring dough to room temperature for 1 hour before using.
To make your pizza:
Preheat oven to 475 degrees.
Stretch/press your pizza dough into the pan of your choice; I usually use a 14-inch round pan brushed with olive oil.
Add sauce/toppings, bursh crust with a bit of olie oil if you like, and bake pizza for 15-20 minutes, until cheese is melted and bubbly and crust is golden brown.
This dough is freezable!
Freeze in a heavy-duty, freezer-safe plastic bag for up to 2 months.
To use, thaw the dough overnight in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/44907/cold-rise-pizza-dough"},{"id":"44887","title":"Mushroom Pate","ingredients":"butter, without salt
mushrooms, white, raw
shallots, raw
spices, garlic powder
onions, spring or scallions (includes tops and bulb), raw
soup, chicken broth or bouillon, dry
nuts, walnuts, english
lemon juice, raw
cheese, parmesan, hard
salt, table
spices, pepper, black","directions":"Melt 2 tbsp butter in medium sized skillet over medium heat.
Add mushrooms, shallots, garlic and scallions and cook for 2 to 3 minutes, stirring occasionally.
Add chicken broth to skillet and cook over medium heat until the liquid has been absorbed, about 4 to 5 minutes.
(It will bubble slightly) Add the walnuts and lemon juice and stir to combine.
Take the mixture off the stove and let cool about 20 minutes.
Combine cream cheese and remaining butter in a mixing bowl.
Add the mushrooms mixture and combine.
Stir in salt and pepper and mix well.
Fill a 1-cup crockery bowl, or whatever pretty dish you have with the mushroom mixture, and smooth the surface.
Cover with plastic wrap and refrigerate at least 2 hours so the flavors can meld.
Serve with crackers or crusty breads.","url":"https://recipe.bluelayer.org/recipe/44887/mushroom-pate"},{"id":"44877","title":"Olive-Nut Party Spread","ingredients":"cheese, parmesan, hard
salad dressing, mayonnaise, regular
nuts, pecans
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, pepper, black","directions":"Combine all ingredients together in medium bowl and blend well.
Spread on crusty bread of your choice.
Will stay fresh in the refrigerator for weeks until ready to use.","url":"https://recipe.bluelayer.org/recipe/44877/olive-nut-party-spread"},{"id":"44868","title":"Honey Oatmeal Bread","ingredients":"oats
honey
salt, table
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Put oats, honey, salt, and butter (if using) into a large bowl.
Pour boiling water over and let sit till barely warm.
Add yeast and flour, mixing well.
Turn out onto floured counter and knead for 5 minutes.
Add flour as necessary because this can be a sticky dough due to the honey and oats.
Put dough back into bowl, cover with a cloth, and let rise for 1 hour.
Turn dough out onto floured counter, punch down, divide into 2 loaves.
Place loaves on a lightly greased cookie sheet (or 1/2 sheet pan), cover with cloth again and let rise for 45 minutes.
Preheat oven to 375 degrees, brush loaves with milk and sprinkle with oats (if desired), and bake for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/44868/honey-oatmeal-bread"},{"id":"44863","title":"Rosemary and Thyme Breadsticks","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
spices, rosemary, dried
spices, thyme, dried
honey
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix flour, salt and yeast in processor.
Add rosemary, thyme, honey and oil.
Gradually blend in enough water to bind dough together.
Process until dough forms ball, about 30 seconds longer.
Turn dough out onto work surface.
Knead until smooth and elastic, about 2 minutes.
Lightly oil large bowl.
Add dough; turn to coat with oil.
Cover bowl with plastic wrap, then towel.
Let dough rise in warm draft-free area until doubled, about 1 hour.
Punch down dough.
Divide into 16 equal pieces.
Roll each dough piece between palms and work surface into 12-inch-long by 1/2-inch-wide rope.
Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart.
Let rise uncovered in warm draft-free area until almost doubled, about 30 minutes.
Preheat oven to 325F.
Bake until breadsticks are very crisp and pale golden, about 40 minutes.
Transfer breadsticks to racks and cool.
(Can be made 3 days ahead.
Store airtight at room temperature.)","url":"https://recipe.bluelayer.org/recipe/44863/rosemary-and-thyme-breadsticks"},{"id":"44844","title":"Tastefully Simple Copycat Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 350F.
Mix all ingredients except melted butter together-stirring just until blended.
Pour into greased bread loaf pan.
Spread melted butter over the top of the bread during the last 10 minutes of baking.
Bake at 350F for 1 hour.
Perhaps those who have complained that the bread is not the right consistancy have not been spooning the flour into their measuring cups or have been over stirring the batter?","url":"https://recipe.bluelayer.org/recipe/44844/tastefully-simple-copycat-beer-bread"},{"id":"44826","title":"Muesli Bar","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
oats
butter, without salt
syrup, maple, canadian","directions":"Mix dry ingredients.
Melt butter and syrup then stir into the dry mix.
Press into a tin lined with baking paper and bake for about 20 minutes on 180 degrees.
Let it cool until it is just warm to the touch, then slice with a bread knife into bars.","url":"https://recipe.bluelayer.org/recipe/44826/muesli-bar"},{"id":"44825","title":"Strawberry Summer Pudding","ingredients":"strawberries, raw
sugars, granulated
wheat flours, bread, unenriched
cream, sour, cultured","directions":"Clean and hull the strawberries.
Cut 12 of them into thin slices (about 1 1/4 cups), and mix with 2 tablespoons of the sugar.
Set aside.
Put the bread in the bowl of a food processor and process for a few seconds to make 2 cups of coarse fresh bread crumbs.
Set aside.
Put the remaining berries and the sugar in the processor bowl and process until smooth.
Transfer to a bowl and lightly fold in the bread crumbs.
Divide the pudding among six 1-cup containers and refrigerate for 2 to 3 hours or longer.
To serve, spoon reserved berry slices onto six dessert dishes.
Unmold pudding on top of the berries; serve with sour cream, if desired.","url":"https://recipe.bluelayer.org/recipe/44825/strawberry-summer-pudding"},{"id":"44823","title":"Cretons: Breakfast Pork Spread","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
spices, garlic powder
salt, table
spices, pepper, black
spices, cloves, ground
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
bread crumbs, dry, grated, plain","directions":"In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
Add the onions and garlic, and cook for 1 minute.
Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
Remove from the heat and adjust the seasoning, to taste.
Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
Serve with thinly sliced French bread or toasted French bread croutons.","url":"https://recipe.bluelayer.org/recipe/44823/cretons-breakfast-pork-spread"},{"id":"44812","title":"Rich White Dinner Rolls (Bread Machine Recommended)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Measure ingredients into baking pan of bread machine recommended by the manufacturer.
Insert pan into the oven chamber.
Select Dough Cycle.
Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
Choose one or more of the shaping and finishing method described below.
Clover leaf rolls:.
Divide the dough into 12 portions.
Divide each into 3 pieces.
Roll into balls.
Place 3 in each cup of a lightly greased muffin tin.
Cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume.
Bake at 375F (190C) for 15 to 20 minutes or until rolls sound hollow when tapped on the bottom.
Golden Glaze:
Brush freshly baked rolls with 1 to 2 tbsp of melted butter.
Basic Pan Rolls:
Divide dough into 12 portions and place, just touching in a 8 inch pan.","url":"https://recipe.bluelayer.org/recipe/44812/rich-white-dinner-rolls-bread-machine-recommended"},{"id":"44807","title":"Honey and Cinnamon Sugar-Topped Pull-Apart Bread Made With Natural Homemade Starter","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
butter, without salt
oil, olive, salad or cooking
sugars, granulated
butter, without salt","directions":"Mix the floury ingredients together with a whisk.
Measure out the milk and water in a measuring cup.
Add the honey to the liquid and mix well to dissolve.
Put all the ingredients except for the shortening and butter in a bowl, and mix together until it's no longer floury.
Knead with a bread machine or mixer for 15 minutes.
When the dough forms a gluten film (the dough can be stretched out to a thin translucent sheet of gluten) stop kneading.
Divide the dough using a pastry cutter into about 10 pieces.
Return to the mixer or bread machine, add the butter and shortening, and knead for another 10 minutes.
When a gluten film forms again, take the dough out.
Form into a ball with a smooth, taut surface.
Put the dough in a plastic bag or container, and leave to rise overnight at room temperature, until it's 2 to 2.5 times its original volume.
(The rising time varies depending on the temperature of the room.)
If you leave it in a cool place near a window,for example, it will take about 10 hours.
In a warm place it will rise faster.
You can adjust the time by putting the dough the refrigerator.
The next morning, deflate the dough by folding it, and divide into 16 pieces.
Round off each portion into a smooth ball.
Cover with plastic wrap and rest for 30 minutes.
After the dough has rested, press down to deflate and round off each piece into a smooth ball again, sealing the edges tightly.
LIne up the dough in an oiled square baking pan.
Use your oven's bread-rising setting to conduct the 2nd rising for 1-2 hours at 30C.
Leave the dough to rise until the tops are about 1 cm below the rim of the pan.
Cover with plastic wrap or a tightly wrung out moistened kitchen towel to prevent the dough from drying out.
When the dough has finished rising, preheat the oven to 190C.
Mix the sugar and cinnamon powder together to make cinnamon sugar.
Melt the butter (over hot water or in the microwave), and brush it evenly over the dough.
Sprinkle the cinnamon sugar over the dough generously.
Bake for about 18 minutes in a preheated 190C oven.
If it looks like the bread is browning too fast, cover with a piece of foil.
When the bread is baked, drop the pan onto your countertop from about a 30 cm height to force the steam out.
Take the bread out of the pan and cool on a rack.
Here I covered half the loaf with plain granulated sugar, and the other half with cinnamon sugar.
To fully enjoy the crunchy sugar top, it's best to eat this when it's fresh out of the oven, or just cooled.
If you cover the top with plastic, the plastic will stick to the sugar.
(See Hints.)
Here I made a version using a whole wheat sponger starter.
I made this on a warm day in May; the dough was left to rise for 3 to 4 hours at room temperature, then for 5-6 hours in the refrigerator, and it was just about right.
As a reference.
The bread looks like this when pulled apart.
Light and silky-smooth and chew.
Yummy!","url":"https://recipe.bluelayer.org/recipe/44807/honey-and-cinnamon-sugar-topped-pull-apart-bread-made-with-natural-homemade-starter"},{"id":"44802","title":"Genuine Italian Ciabatta Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix yeast and water in a large bowl.
Then add the flours and knead the loaf by hand for about 10-15 minutes.
Add the salt in the last 2-3 minutes.
Let the bread rest in the fridge in a closed container - with room to raise, for at least 24 hours (I often keep a batch in my fridge and just take out chunks to bake, when i need some bread, leaving the rest of the dough in the fridge - it keeps for a few days (3-4).
Take out the dough about 2-3 hours before baking, letting it reach room temperature.
Do not knead the dough and be careful not to knock out all the air, just let it rest around the flour dusted kitchentable under a clean kitchentowel.
Bake the bread in a 250 degrees celcius oven pref.
on a heat resistant stone.
Throw in a bit of water in the bottom of the oven to create some steam when the bread is inserted.
Reduce the heat to around 220 degrees celcius after 10 minutes Let the bread bake for around 30 minutes but check it earlier.","url":"https://recipe.bluelayer.org/recipe/44802/genuine-italian-ciabatta-bread"},{"id":"44796","title":"Wheat Dinner Rolls","ingredients":"water, bottled, generic
lemon juice, raw
oil, olive, salad or cooking
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Set your machine for the dough program.
When the dough is ready, place it on a lightly floured surface.
Divide into pieces and shape.
Place on a greased baking sheet.
Cover and let rise in a warm place for 30 minutes or until double in size.
Bake at 350 degrees F for 25 to 30 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/44796/wheat-dinner-rolls"},{"id":"44794","title":"Easy No-Knead Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Mix all the dry ingredients in a large bowl.
Add the water.
Pour the batter into a greased loaf pan.
Cover the dough with a tea towel and let rise for an hour.
Bake in a 400F oven for about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/44794/easy-no-knead-bread"},{"id":"44790","title":"Spiced Zucchini Bread Oatmeal","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
salt, table
vinegar, cider
oats
squash, summer, zucchini, includes skin, raw
figs, dried, uncooked","directions":"Bring apple juice, cinnamon, ginger, nutmeg, cloves, salt (if using), and apple cider vinegar to a boil in medium saucepan.
Stir in oats, reduce heat to medium, and cook 2 minutes.
Stir in grated zucchini and raisins.
Reduce heat to low, and simmer oatmeal 30 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/44790/spiced-zucchini-bread-oatmeal"},{"id":"44784","title":"Deborah's Divine Dinner Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, garlic powder
salt, table
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw
cheese, cheddar
butter, without salt
spices, garlic powder","directions":"Mix flour, baking powder and spices in large bowl.
Cut the butter into the flour mixture using a pastry cutter or two knives.
When it resembles fine breadcrumbs, add the cheese and scallions mix, then add milk but don't over mix.
Using a large spoon drop onto a greased cookie sheet or ungreased stoneware sheet.
Make as big or small as you would like.
You can roll out the dough if you prefer and cut circles, if you like a more uniform appearance.
Melt remaining butter and mix in additional garlic powder.
Brush tops of biscuits.
If there is any left, take out halfway through baking and brush again.
Bake at 200C/400F for 15-20 minutes until golden brown and sort of crusty.
Serve warm as is, or with more butter!","url":"https://recipe.bluelayer.org/recipe/44784/deborahs-divine-dinner-biscuits"},{"id":"44783","title":"Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar, blueberries, and enough milk to mix to soft dough.
Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
Cut into 2-inch rounds and place on the prepared baking sheet.
Brush with milk to glaze.
Bake at 425 degrees F for 10 minutes.Enjoy with butter or jam and a cup of tea!","url":"https://recipe.bluelayer.org/recipe/44783/blueberry-scones"},{"id":"44762","title":"Real English Shortbread or 123 Shortbread","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Beat sugar into the softened butter.
( I leave this mixture on the counter for half an hour so that the sugar dissolves into the butter properly.
Then pour this into the flour and beat until mixture is white.
drop by spoonful onto parchment papered cookie sheet place a christmas cherry on top and bake at 300-325 until pale brown.
(not sure exactly how long, probably 10- 15 minutes.
You might want to double the recipe on this one, because you'll end up not being able to put these down.","url":"https://recipe.bluelayer.org/recipe/44762/real-english-shortbread-or-123-shortbread"},{"id":"44751","title":"Basic Bread Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Place warm water in a warm mixing bowl and add yeast.
Stir to dissolve and let stand 3 minutes.
Add salt and sugar and stir through.
Add flour and olive oil and mix, using hands until you can knead the dough without it sticking to your fingers.
Wash and dry hands and remove ball to cutting board.
Knead the dough, occasionally dusting with 1 tsp.
flour, until a firm, smooth homogenous ball is formed, approximately 15 minutes.
Place ball of dough in a lightly-oiled mixing bowl, cover with a clean kitchen towel and allow to rise in a warm place until its size is doubled, approximately 2 hours.
Punch down and divide into 4 pieces.
Dough is now ready for use.","url":"https://recipe.bluelayer.org/recipe/44751/basic-bread-dough"},{"id":"44745","title":"Assorted Breads Recipe","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"SERVING SIZE: 2 SLICES","url":"https://recipe.bluelayer.org/recipe/44745/assorted-breads-recipe"},{"id":"44741","title":"Mom's Shortbread","ingredients":"butter, without salt
sugars, granulated
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Sift flour, rice flour and sugar into a bowl.
Add butter.
Work in butter until like a short pastry.
Pat into pan and prick all over with a fork.
Place in 300F oven until lightly colored, then reduce heat to 275F and bake about an hour.
I always mark the cut lines before baking.
the size I like is 1\"x2\".","url":"https://recipe.bluelayer.org/recipe/44741/moms-shortbread"},{"id":"44731","title":"Whole Wheat Pita Bread for Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan of your bread machine, select Dough setting and start.
When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface.
Gently roll and stretch dough into a 12 inch rope.
With a sharp knife, divide dough into 8 pieces.
Roll each into a smooth ball.
With a rolling pin, roll each ball into a 6 to 7 inch circle.
Set aside on a lightly floured countertop.
cover with a towel.
Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C).
Place 2 or 3 pitas on a wire cake rack.
Place cake rack directly on oven rack.
Bake pitas 4 to 5 minutes until puffed and tops begin to brown.
Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft.
Once pitas a softened, either cut in half or split top edge for half or whole pitas.
They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.","url":"https://recipe.bluelayer.org/recipe/44731/whole-wheat-pita-bread-for-bread-machine"},{"id":"44718","title":"Pina Colada Bread (Abm)","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
alcoholic beverage, distilled, rum, 80 proof
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan in order suggested by the manufacturer.
Select sweet or quick bread baking cycle.","url":"https://recipe.bluelayer.org/recipe/44718/pina-colada-bread-abm"},{"id":"44717","title":"Chocolate Shortbread Balls","ingredients":"butter, without salt
sugars, powdered
water, bottled, generic
wheat flour, white, cake, enriched
spartan, real semi-sweet chocolate baking chips,","directions":"Method:.
Cream the buter and castor sugar until light and creamy.
Add in the water.
Add in the sifted flour and work into a manageable.
dough.
Cut chocolate into small blocks (i. e each block into 2).
Shape pieces of dough around the blocks of chocolate.
and roll into small balls.
Bake on a greased baking sheet at 180 degrees celius.
for 15-20 minutes.
Roll in icing sugar while still warm.","url":"https://recipe.bluelayer.org/recipe/44717/chocolate-shortbread-balls"},{"id":"44715","title":"Cranberry Maple Brown Butter Shortbread Cookies","ingredients":"butter, salted
sugars, granulated
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
salt, table
cranberries, dried, sweetened
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F.
Line two 12-count cupcake tins with baking cups, or use a square 9 inch baking pan lined with parchment paper.
Youll use the middle rack of the oven so position the rack now.
To make the brown butter:
In a small sauce pot, heat the 1/2 cup of butter on medium heat until it boils and resembles a light golden color, about 4 to 5 minutes.
Remove from heat.
Using a small wire mesh strainer, pour the butter through the strainer into a medium bowl.
To make the brown butter shortbread cookies:
Into the bowl with the brown butter, add the sugar and flour and mix well with a wooden spoon.
Cover and refrigerate for 10 minutes.
If the dough is too stiff and cold, allow it to sit for a few minutes so that it becomes soft and pliable again.
Using a tablespoon, scoop out the dough and place it into the lined baking cups, using the spoon to spread and distribute evenly.
Or put all of the dough into the prepared cake pan, if you are making a cake instead of cookies.
Bake for 15 minutes in cupcake pan and (20 minutes for square pan), or until the dough is a nice golden brown.
Remove from the oven and allow the crust to cool on a rack while you make the cranberry maple filling.
Maple fruit topping:
In a sauce pot combine the maple syrup, salt, cranberries and vanilla.
Cook over medium heat until you reach a boil, then continue to cook for about a minute.
Remove from heat.
Using a teaspoon, place a spoonful onto each shortbread cookie, then top with 4 to 5 white chocolate chips.
Return cookies to oven and bake for an additional 8 to 10 minutes, or until chocolate chips begin to melt.
Remove from oven and allow to cool on a wire rack.
I removed the baking cups from the cupcake pan and allowed the cookies to cool in the baking cup liners on a wire rack.","url":"https://recipe.bluelayer.org/recipe/44715/cranberry-maple-brown-butter-shortbread-cookies"},{"id":"44714","title":"Bulgur Breads Recipe","ingredients":"bulgur, dry
salt, table
water, bottled, generic
onions, raw
wheat flour, white, all-purpose, unenriched","directions":"You will need a medium-sized bowl, a food processor (optional), unglazed quarry tiles to fit on the bottom rack of your oven, and a rolling pin.
Place the bulgur and salt in a food processor, pour the boiling water over, and stir or possibly process briefly to mix.
Let stand for thirty min.
When you come back to the bulgur mix, it will look like the bulgur has totally absorbed the water.
However, proceed by adding 1 c. flour and the chopped onion, and process for 1 minute.
The dough should come together into a large ball as you process.
If it doesn't, feel the dough: If it feels dry and floury, start the processor, add in 2 Tbsp.
hot water and process for 30 seconds; again if the bulgur and flour still do not come together, add in another 2 Tbsp.
water and process.
Once a ball of dough forms, process for 2 to 3 min longer, then turn out onto a well-floured surface.
(If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 c. flour to each portion, then combine when you turn out of the processor and knead by hand).
Knead by hand for 4 to 5 min.
Alternatively, if you don't have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 min.
Add in onions and 1/2 c. flour and stir in.
Add in another 1/2 c. flour and use your hands to fold flour into the dough.
With a little persistence, you will soon have a dough (although somewhat sticky) which you can knead.
Turn out onto a well-floured kneading surface and knead for 6 or possibly 7 min.
Dough will be sticky at first, but will soon come together into a smooth workable dough; you may be surprised to discover how kneadable bulgur is.
When finished kneading, cover the dough with plastic wrap and let stand till you are ready to proceed further, for 15 min to an hour, whatever is convenient.
To bake, have your oven preheated to 450F with baking stone or possibly quarry tiles in place on a rack in the bottom third of the oven.
Divide the dough into 8 pcs, and flatten each on a well-floured bread board.
With a rolling pin, roll out one or possibly two breads till very thin, about 8 to 10 inches in diameter.
Work with only one or possibly two at a time, as many as will fit in your oven.
When ready, handle the bread gently as you place it on the warm tiles.
(You can also try dusting a peel or possibly the back of a baking sheet with flour and using peel or possibly sheet to transfer breads to warm tiles.)
Bake on one side for 1 1/2 to 2 min then turn over to the other side for 1 to 1 1/2 min.
The bread should begin to brown around the outside.
When baked, keep breads hot by stacking them one on top of the other and wrapping them in a clean kitchen towel.
Serve hot.
Yield: 8 thin, supple and slightly chewy flatbreads between 8 and 10 inches in diameter.
NOTES : The dough for this cracker-like unyeasted flatbread is easily mixed in the food processor.
The breads have a wonderful aroma as they bake and a satisfying savory taste, for the dough is made of full-grain bulgur, with only a little flour, and flavored with chopped onion.
The breads bake quickly in the oven.
Bulgur breads go wonderfully with cheese, or possibly strong flavors.
Leave them to dry out and use as crackers, or possibly wrap in a cloth to keep chewy and supple.","url":"https://recipe.bluelayer.org/recipe/44714/bulgur-breads-recipe"},{"id":"44712","title":"Oatmeal Flax Bread","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
oats
seeds, flaxseed
sugars, brown
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
butter, without salt
oat bran, raw","directions":"in a very large bowl, whisk together 2 cups of the whole wheat flour and white bread flour, rolled oats, flaxseeds, brown suagr, yeast and salt.
add water and butter, beat until smooth, occasionally scraping down the sides of the bowl, about 3 minutes.
with wooden spoon, stir in oat bran and 2 cups of the remaining whole wheat flour to make soft sticky dough.
turn out onto lightly floured surface.
knead for 10 minutes, adding enough of the remaining flour to make dough smooth and elastic.
place in greased bowl, turning to grease all over.
cover with plastic wrap, let rise in warm, draft-free place until double in size, 1 to 1 1/2 hours.
punch down dough, turn out onto lightly floured surface, knead into ball, divide in half and shape into ball again.
gently pull each ball into 12x7-inch rectangle.
starting at narrow end, roll up into cylinder; pinch along seam to seal.
fit seam side down, into two greased 9x5-inch loaf pans.
cover with plastic wrap and let rise in warm, draft free place until doubled in size, about 1 hour.
bake in centre of 375*F oven until golden brown and load sounds hollow when tapped on bottom, 30 to 35 minutes.
remove from pans and let cool on racks.","url":"https://recipe.bluelayer.org/recipe/44712/oatmeal-flax-bread"},{"id":"44705","title":"Whole Wheat Naan","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cumin seed
salt, table
water, bottled, generic
yogurt, greek, plain, nonfat
oil, olive, salad or cooking","directions":"Place the flour, baking powder, cumin seeds, salt, water, yogurt, and vegetable oil in the bowl of an electric mixer fitted with the dough hook and mix on medium speed for 4 to 5 minutes, until the mixture comes together to form a smooth ball.
Let the dough rest for 30 minutes.
Transfer the dough to a lightly floured work surface and divide the dough into 4 equal parts.
Press each piece to 1/4-inch thickness.
Place a grill pan over medium heat.
Grill the bread for 3 to 4 minutes per side, until golden brown.
Serve warm.
Adapted from Everyday Indian.","url":"https://recipe.bluelayer.org/recipe/44705/whole-wheat-naan"},{"id":"44693","title":"Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 350 F. In a large bowl combine flour, sugar and beer.
Mix well.
Butter and flour a 9x5-inch loaf pan, then pour the mixture into the loaf pan.
Pour the melted butter on top.
Bake at 350 F for 55 minutes.","url":"https://recipe.bluelayer.org/recipe/44693/beer-bread"},{"id":"44685","title":"Black Pepper Onion Bread ( Breadmaker 1 1/2 Lb. Loaf)","ingredients":"water, bottled, generic
butter, without salt
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
onions, raw
spices, pepper, black
spices, garlic powder
wheat flours, bread, unenriched","directions":"Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle.
Use Medium crust color.
Delay cycle can be used.
Remove baked bread from pan and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/44685/black-pepper-onion-bread-breadmaker-1-1-2-lb-loaf"},{"id":"44667","title":"Golden Honey Oat Bread Recipe","ingredients":"water, bottled, generic
oats
seeds, flaxseed
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
leavening agents, yeast, baker's, active dry
oil, canola
salt, table","directions":"Equipment: A 9 by 5 inch/ 7 cup bread pan, coated lightly with cooking spray.
A baking stone set toward the bottom rung and a cast-iron pan on the floor of the oven.
Step 1: Make the dough (Bread Machine)
In the bread machine container, combine water, oats, and cracked flax and mix to moisten.
then let sit covered for a minimum of 15 minutes.
In a medium bowl, whisk together the flours, gluten, powdered milk, and yeast.
Add the honey, and oil to the oat mixture and then the flour mixture.
Mix 3 minutes and allow to rest (autolyse) for 20.
If your bread machine always restarts with a 3 minute mix allow it to do so while adding the salt and then go into the kneading cycle for 4 minutes.
If it starts with the kneading cycle also run it for 4 minutes, adding the salt at the beginning of the kneading cycle.
Step 2: Let the dough rise
Using an oiled spatula or dough scraper, scrape the dough into a 2 quart container with cover or bowl, greased lightly with cooking spray or oil.
Push down the dough and lightly spray or oil the top of the dough.
It will be 4 cups /943 grams/33 ounces.).
Cover the container with a lid or plastic wrap.
With a piece of tape, mark where double the height would be.
Allow the dough to rise (ideally at 80 to 82A degrees F./28A degrees C) until doubled, about 1 hour, 15 min.
For extra strength and elasticity, you can stretch it after the first 30 minutes.
To achieve a moist and warm temperature I put a small container of very hot watera\"about 1 cup--under a plastic box to create a proofer and change the water every 20 to 30 minutes.
(You can retard the dough overnight after the first rise by gently deflating it and refrigerating it but it seems to rise best when baked the same day.
If you refrigerate it overnight, remove it to room temperature.
for about an hour before shaping.
Step 3: Shape the dough and let it rise
Turn the dough onto a lightly floured counter and press it down to flatten it slightly.
It will still be sticky but use only as much flour as absolutely necessary.
Shape it into a log and allow it to relax covered for 20 minutes.
(This is essential for an evenly shaped dough.)
Shape the dough into a loaf set it into the prepared baking pan.
It will be about 3/4 inches from the top of the pan.
Cover the shaped dough with the plastic box or oiled plastic wrap and allow it to rise until almost doubled and when pressed gently with a finger the depression very slowly fills in.
The highest point will be about 1 1/2 inches higher than the sides of the pan.
Using the plastic box and hot water it takes 1 hour 15 minutes to 1 1/2 hours.
At a cooler temperature it will take longer.
Meantime preheat the oven for a minimum of 40 minutes.
Step 4: Slash and bake the bread
If you like the look of a bread with a slash down the middle, with a sharp knife or straight edged razor blade, make a 1/2 inch deep slash down the top of the dough.
You can also leave it unslashed.
Mist the dough with water, quickly but gently set the baking sheet on the hot stone or hot baking sheet and toss 1/2 cup of ice cubes into the pan beneath.
Immediately shut the door,lower the temperature to 375A degrees F/190A degrees C, and bake 20 minutes.
Turn the dough around, tent, and continue baking 15 to 20 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean.
(An instant read thermometer inserted into the center will read about 205A degrees F.)
Step 5: Cool the bread
Unmold the bread onto a wire rack and allow it to cool, top-side-up until barely warm.","url":"https://recipe.bluelayer.org/recipe/44667/golden-honey-oat-bread-recipe"},{"id":"44665","title":"Tastefully Simple \" Copycat\" Beer Bread","ingredients":"alcoholic beverage, beer, regular, all
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt","directions":"Preheat oven to 350F Spray a 9 x 5-inch loaf pan with Bakers cooking spray.
Combine flour and sugar; stir in beer (you might have to use your hands to get it mixed thoroughly).
Dough will be sticky.
Pour into prepared loaf pan; brush top with melted butter.
Bake for 50-60 minutes or until top is golden brown.
Cool slightly; remove from pan and finish cooling.","url":"https://recipe.bluelayer.org/recipe/44665/tastefully-simple-copycat-beer-bread"},{"id":"44659","title":"Master Mix for Quick Breads (lrg. quantity)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
sugars, brown","directions":"Whisk together flour, baking powder, baking soda and salt in large bowl.
Add sugar and brown sugar to bowl, making sure to break up any clumps.
Whisk mix to thoroughly combine.
Store in covered container in cool, dry place.
This mix will keep for up to four months.","url":"https://recipe.bluelayer.org/recipe/44659/master-mix-for-quick-breads-lrg-quantity"},{"id":"44658","title":"Apple Brown Betty","ingredients":"wheat flours, bread, unenriched
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
sugars, brown
apples, raw, with skin","directions":"Mix bread cubes with butter, cinnamon, nutmeg, salt and brown sugar.
Arrange in alternate layers with apples in crockpot.
Cover and cook on High for 1 1/2 to 1 1/2 hours or until apples are tender.
Serve warm with cream, hard sauce or ice cream.
Makes 4 to 5 servings.","url":"https://recipe.bluelayer.org/recipe/44658/apple-brown-betty"},{"id":"44656","title":"Breaded Pork Cutlet With Country Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, pepper, black
salt, table
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place cutlets between sheets of plastic wrap and pound thin.
Place in pan; cover with buttermilk and marinate 1 hour.
Combine flour, garlic salt, pepper, and salt in a bowl.
Dredge cutlets in flour; dip in buttermilk.
Place in a bowl of Japanese Bread crumbs and coat well.
Heat oil in skillet to 300 degrees Fahrenheit.
Place each cutlet in pan and fry 4 minutes each side, or until a light brown.
Take cutlets out of skillet and pat dry with paper towels.
Place in pan; cover with foil; and finish in a 350 degree Fahrenheit oven for 10 to 15 minutes.
For the Country Gravy:.
Melt margarine in a pot and add flour to make a roux.
Cook roux over a medium flame, stirring constantly with a wire whip, until a very light brown.
Set aside for 5 minutes.
Scald milk and slowly add roux until sauce thickens.
Season with salt and black pepper.
To kick it up a notch, fry a piece of bacon, crumble it and add to gravy.","url":"https://recipe.bluelayer.org/recipe/44656/breaded-pork-cutlet-with-country-gravy"},{"id":"44652","title":"Classic White Dinner Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"OLD SCHOOL METHOD: combine 3/4 cup flour, yeast, sugar, and salt in a large bowl.
Heat the milk, water, and butter until warm, then add to the flour mixture.
Beat 2 minutes at medium speed with an electric mixer, scraping the sides of the bowl occasionally.
Add 1/4 cup flour, beat 2 minutes at high speed.
Stir in enough of the remaining flour to make a soft dough, knead on a lightly floured surface until smooth and elastic, about 8-10 minutes.
Cover, let rest for 10 minutes.
Divide the dough into 12 pieces and shape into balls.
Place in a greased 8\" pie pan.
Cover and let rise in a warm draft-free place until doubled in size, about 30 minutes.
Go to Step #9!
BREAD MACHINE METHOD: Place the ingredients in the order required by your bread machine.
With mine, I have to proof the yeast first in the sugar and water for 10-15 minutes.
After proofing, do a regular 1-lb dough cycle in your machine.
Mine takes 90 minutes.
(NOTE- I'd recommend using closer to 2 1/2-3 cups flour for the bread machine method as mine tends to produce runny dough time to time.
).
When the dough cycle's finished, divide the dough into 12 pieces and shape into balls.
Place them into a greased 8\" pie pan.
Bake at 375F for 20 minutes or until set.
Remove from the pan and brush with melted butter if desired, serve warm and immediately.","url":"https://recipe.bluelayer.org/recipe/44652/classic-white-dinner-rolls"},{"id":"44647","title":"Molasses Whole Wheat Spelt for Bread Machine","ingredients":"water, bottled, generic
salt, table
oil, canola
molasses
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Put ingredients in bread machine in order given.
Set machine to 2.5 lb loaf, whole wheat setting with light crust.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/44647/molasses-whole-wheat-spelt-for-bread-machine"},{"id":"44644","title":"Scandinavian-Style Pumpernickel","ingredients":"leavening agents, yeast, baker's, active dry
molasses
butter, without salt
spices, caraway seed
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flours, bread, unenriched","directions":"In a large bowl, stir the yeast into 1 1/2 cups warm (105 to 115F) water; let stand for 5 minutes to soften.
Add the molasses, butter, caraway seeds, and salt.
Stir in the rye meal.
Let stand for 15 minutes.
Stir in the bread flour 1 cup at a time.
Beat in enough flour to make a stiff dough.
Turn the dough out onto a lightly floured board.
Cover with a cloth and let stand for 5 to 15 minutes.
Wash and grease the bowl; set aside.
Sprinkle the work surface with flour and knead the dough until smooth, 5 to 10 minutes.
Place in the greased bowl, turning to grease all sides.
Cover and let rise in a warm place until doubled, about 2 hours.
Punch the dough down.
Divide in half.
Shape each half into a loaf.
Grease two 9 x 5-inch loaf pans and place the loaves in the pans smooth side up.
Cover and let the dough rise until almost doubled, 45 minutes to 1 hour.
Position the oven racks so that the top rack is in the center of the oven.
Place a shallow pan of water on the very bottom rack in the oven.
Preheat the oven to convection bake at 325F for at least 20 minutes.
Fill a spray bottle with water and spray the loaves with water.
Place on the center rack in the oven.
Bake for 35 to 40 minutes or until a wooden skewer inserted into the center of each loaf comes out clean and dry.
Turn the bread out of the pans; cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/44644/scandinavian-style-pumpernickel"},{"id":"44641","title":"Boneless Pork Roll Cajun Pork Roast Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, paprika
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried
salt, table
spices, pepper, black
spices, cumin seed
spices, nutmeg, ground","directions":"Combine all seasoning and rub well over all surface of roast.
Place in shallow pan and roast in 350 degree oven for well done approximately 1 hour to 1 1/2 hrs or possibly till internal temperature 156-160 degrees.
Remove from oven.
Cold 10 min before cutting.
Serves 6.
Calories 178.
Fat approximately 7 gm.
Cholesterol 66 mg.
Suggested sides: Salad corn and garlic bread, applesauce if you like.","url":"https://recipe.bluelayer.org/recipe/44641/boneless-pork-roll-cajun-pork-roast-recipe"},{"id":"44638","title":"Large Batch Banana Nut Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
egg substitute, powder
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
nuts, walnuts, english","directions":"Mix flour, soda, salt and sugar.
Blend in eggs, oil and milk.
Stir in banana and nuts.
Pour into greased loaf pans and bake at 350 degrees approximately one hour.
ALTERNATELY: Pour batter into pans and freeze before baking.
When you're ready to bake, allow to thaw at room temp for 30 minutes and then bake as directed.","url":"https://recipe.bluelayer.org/recipe/44638/large-batch-banana-nut-bread"},{"id":"44612","title":"Shortbread Cookies","ingredients":"butter, without salt
cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl beat with eletric mixer softened butter, corn startch, icing sugar and flor.
Drop by teaspoonfuls on to ungreased cookie sheet.
You can add a chocolate Chip or a glazed cherrie to the top of the cookie.
Bake at 325 C for 17-25 minutes depending on the temperature of your oven.","url":"https://recipe.bluelayer.org/recipe/44612/shortbread-cookies"},{"id":"44607","title":"Swedish Light Rye With Caraway Bread (Abm)","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cornmeal, degermed, unenriched, yellow
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic bread cycle, and start machine.","url":"https://recipe.bluelayer.org/recipe/44607/swedish-light-rye-with-caraway-bread-abm"},{"id":"44599","title":"Slo Rise Pita","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve yeast in water.
One cup at a time, stir in whole-wheat flour.
Stir the dough 100 times in the same direction.
Cover with plastic wrap and let rest for 45 minutes.
Sprinkle salt over the dough and stir in oil.
One cup at a time, stir in white flour until the dough will take no more and cannot be stirred.
Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes.
Transfer the dough to a large, lightly oiled bowl, turn to coat and cover with plastic wrap.
Let rise until doubled in volume approximately 3 hours.
Gently punch down.
Set a baking stone, unglazed quarry tiles or a lightly oiled baking sheet on the bottom oven rack and pre-heat oven to 450F (230C).
Divide the dough into 16 equal pieces.
Roll out each piece of dough into a 7-to 8-inch circle that is 1/4 inch thick.
Using your hands or a semolina-dusted pizza peel, carefully transfer the prepared dough to the heated baking surface.
Bake for 2 to 3 minutes, or until the breads have puffed.","url":"https://recipe.bluelayer.org/recipe/44599/slo-rise-pita"},{"id":"44592","title":"Mustard Caraway Chicken Wings","ingredients":"salad dressing, mayonnaise, regular
vinegar, cider
mustard, prepared, yellow
salt, table
chicken, broilers or fryers, wing, meat and skin, raw
delallo, italian seasoned breadcrumbs,
spices, caraway seed","directions":"In a bowl whisk together the mayonnaise, the vinegar, the mustard and the salt,add the wings,toss them until they are coated well.
In another bowl toss together well the bread crumbs and the caraway seeds and coat the wings with the crumb mixture.
Bake the wings on a rack in a shallow roasting pan in a preheated 450F oven ,turning them once, for 30 to 35 minutes or until they are browned lightly.","url":"https://recipe.bluelayer.org/recipe/44592/mustard-caraway-chicken-wings"},{"id":"44589","title":"Cheese Onion Bread","ingredients":"water, bottled, generic
lemon juice, raw
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cheese, cheddar
onions, raw","directions":"Add ingredients to breadmaker according to your machine's recommendations.
Select cycle and press start.","url":"https://recipe.bluelayer.org/recipe/44589/cheese-onion-bread"},{"id":"44587","title":"Orange Gingerbread","ingredients":"orange juice, raw
butter, without salt
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into the bread machine in the order recommended by the manufacturer.
Select the Dough cycle, and press Start.
When the machine signals the end of the cycle, remove the dough.
Roll into a loaf, and place in a 9x5 inch bread pan.
Set aside to rise until doubled, or until your finger leaves a dent when the dough is pressed lightly.
Preheat the oven to 350 degrees F (175 degrees C).
Bake the bread for 25 minutes in the preheated oven, or until a rich golden brown.","url":"https://recipe.bluelayer.org/recipe/44587/orange-gingerbread"},{"id":"44582","title":"Cornbread (Egg-Free/Vegan)","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
vinegar, distilled
syrups, corn, light","directions":"Preheat oven to 375 degrees.
Grease an 8\" or 9\" square pan.
Combine the dry ingredients--cornmeal, flour, sugar, baking powder, baking soda, and salt.
Stir in the wet ingredients--milk, oil, vinegar, and corn syrup.
Pour batter into pan.
Bake for 20 minutes or until the sides begin to pull away from the edge of the pan and wooden toothpick inserted in center comes out clean.","url":"https://recipe.bluelayer.org/recipe/44582/cornbread-egg-free-vegan"},{"id":"44574","title":"Russian Rye Bread for the Bread Machine","ingredients":"water, bottled, generic
water, bottled, generic
honey
butter, without salt
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic bread cycle and start machine.","url":"https://recipe.bluelayer.org/recipe/44574/russian-rye-bread-for-the-bread-machine"},{"id":"44572","title":"Baked Crab And Shrimp Recipe","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
crustaceans, shrimp, raw (not previously frozen)
peppers, sweet, green, raw
onions, spring or scallions (includes tops and bulb), raw
celery, raw
salad dressing, mayonnaise, regular
sauce, worcestershire
sauce, ready-to-serve, pepper, tabasco
lemon juice, raw","directions":"Combine all ingredients in a buttered 1-1/2 qt casserole or possibly 6 buttered seafood shells.
Top with buttered bread crumbs.
Bake in a 350 degree oven for 25 to 30 min or possibly till bubbly warm.
This may be made early in the day and cooked at the last minute.
Serves 4 to 6.","url":"https://recipe.bluelayer.org/recipe/44572/baked-crab-and-shrimp-recipe"},{"id":"44569","title":"Buttermilk Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
sugars, granulated","directions":"Mix the yeast and water in the bowl of your mixer and let proof for 5-10 minutes.
Meanwhile, heat the buttermilk and butter over low heat until the butter melts.
The mixture will look badly curdled- don't worry, that's what happens when buttermilk is heated.
It will be fine.
Mix the salt, baking soda and sugar into 1 cup of the flour.
Pour over the yeast, and mix until thoroughly combined.
Put the bowl on your mixer with the dough hook attachment, add another cup of flour and mix until the flour is incorporated.
Keep adding flour until the dough comes together and is no longer sticky.
Then let the dough knead in the machine 5-10 minutes.
Take out of the bowl and finish kneading by hand until the dough is smooth.
Turn into a buttered bowl, cover with plastic wrap, then a towel, and then let it sit to rise until doubled.
Punch down the dough, divide and shape into 2 loaves, then place in greased loaf pans.
Set aside for the second rising.
Heat the oven to 350 degrees F.
Bake the loaves until done, about 30-45 minutes.","url":"https://recipe.bluelayer.org/recipe/44569/buttermilk-bread"},{"id":"44566","title":"European Black Bread","ingredients":"water, bottled, generic
vinegar, cider
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oat bran, raw
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
spices, caraway seed
onions, raw
cocoa, dry powder, unsweetened
leavening agents, yeast, baker's, active dry","directions":"Place the ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select Normal setting, and then press Start.","url":"https://recipe.bluelayer.org/recipe/44566/european-black-bread"},{"id":"44565","title":"Egg-Free Oatmeal Whole Wheat Quick Bread","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
syrup, maple, canadian
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450F (230C).
Lightly grease and dust a 9x5x3-inch loaf tin.
Grind oats in a food processor or blender to form a meal/flour.
In a large bowl, combine oatmeal, whole-wheat flour, baking powder and salt.
In a separate bowl, vigorously whisk together honey and vegetable oil to form an emulsion; then stir in the milk and mix well until dissolved.
Add wet ingredients to the dry ingredients and mix well to form a moist, viscous batter.
Pour/spoon batter into prepared loaf tin and bake in preheated oven for 30-40 minutes or until the top starts to brown slightly.
Remove from loaf tin, cool completely on a wire rack and cut into slices (20 slices is the original yield).
Serve with honey, butter, syrup, or applesauce; or use in sandwiches.","url":"https://recipe.bluelayer.org/recipe/44565/egg-free-oatmeal-whole-wheat-quick-bread"},{"id":"44564","title":"Sourdough Peach Nut Bread Recipe","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Make starter first.","url":"https://recipe.bluelayer.org/recipe/44564/sourdough-peach-nut-bread-recipe"},{"id":"44558","title":"My Gran's Bread With Variations","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"she places in bread machine and follows instructions on how to make bread.
throughout the process she will throw in a handful of PARMESAN CHEESE grated or any other dessert spoon of MUSTARD (grainy).
not all of above at the same time though.
but in moderation you can add most things - 1 cup OLIVES (stones out) are lovely.","url":"https://recipe.bluelayer.org/recipe/44558/my-grans-bread-with-variations"},{"id":"44519","title":"No Knead French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in warm water.
In a large bowl mix hot water, sugar, oil, salt and 1/2 of the flour.
Stir in yeast mixture.
Gradually add remaining flour until it is all mixed in .
Leave spoon in dough and let sit 10 minute.
Stir vigorously.
Let sit 10 more min, then stir again.
Repeat until it has been stirred 5 times.
Divide dough in 1/2.
Roll each half into a rectangle about 9 by 12 inches.
Roll up length wise and place seam down on a baking sheet.
Optionally brush with egg white.
Let rise 30 minute.
Bake at 400 for 25- 35 minute.","url":"https://recipe.bluelayer.org/recipe/44519/no-knead-french-bread"},{"id":"44516","title":"Low Fat, Sugar Free Pumpkin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
pumpkin, raw
leavening agents, baking soda
egg substitute, powder
oil, olive, salad or cooking
oil, olive, salad or cooking
sugars, granulated
pumpkin, raw
water, bottled, generic","directions":"Preheat oven to 350F.
Combine whole grain pastry flour (Arrowhead Mills makes a great one), all-purpose flour, salt, spices, and baking soda in a small bowl; set aside.
Combine egg substitute, olive oil, Splenda, pumpkin, and water in large bowl.
Gradually add flour mixture.
Pour into loaf pan and bake for approximately 45-50 minutes.","url":"https://recipe.bluelayer.org/recipe/44516/low-fat-sugar-free-pumpkin-bread"},{"id":"44513","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
raisins, seeded
spices, caraway seed
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all ingredients.
Knead and shape with hands.
Bake in 9 inch pie plate.
Temperature: 375-400 F (190-205 C) Time: 30-40 minutes.
Ready when tapped and it sounds hollow.","url":"https://recipe.bluelayer.org/recipe/44513/irish-soda-bread"},{"id":"44512","title":"Cheese and Bacon Pitas","ingredients":"cheese, parmesan, hard
bacon, meatless
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Grill Bacon and mix with grated cheese.
Heat oven to 210 degrees centigrade.
Put Yeast, sugar and a third of the flour in a mixing bowl.
Add water and mix with a wooden spoon, leave for 20 minutes.
Add remainder of flour, salt and oil.
Mix with fingers, when dough-like turn out onto an oiled surface.
Knead for 5 minutes.
Cover with a damp cloth and prove in a warm place for 20 minutes.
Divide into 8 pieces and roll out into oval shaped breads (20cm long and 10cm wide approx.)
on a floured surface.
Fill each pita with a small handful of the cheese and bacon mixture fold in half and seal by pinching the edges
Lightly flour 2 baking sheets, place pittas on them, cover and prove for a further 10 mins
Sprinkle pittas with flour.
Bake for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/44512/cheese-and-bacon-pitas"},{"id":"44500","title":"Chili-Infused Oil","ingredients":"oil, olive, salad or cooking
spices, pepper, red or cayenne","directions":"In a small, heaven saucepan, heat the oil and crushed red pepper flakes over a low flame, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from the heat and let cool to room temperature, about 2 hours.
Transfer the oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid.
Refrigerate up to 1 month.
When I want to have some friends over and keep it simple and have the freedom to sit back and relax, I like to put together an antipasti platter.
I start with my favorite platters (oval in shape) and arrange some Italian deli meats such as salami, prosciutto, mortadella, and bresaola.
Then I add some of my favorite cheeses, such as a wedge of asiago cheese, sliced provolone cheese, sliced fontina cheese, bocconcini (bite-size mozzarella), and even an herbed goat cheese.
On another platter I arrange some fresh-cut vegetables, such as carrot sticks, celery sticks, assorted bell peppers, sliced fresh fennel, and some cherry tomatoes with Pinzimonio sauce (opposite).
In small separate serving bowls, I like to set out Marinated Olives (page 33), Sweet and Spicy Roasted Almonds (opposite), and Roasted Bell Pepper Salad (page 52).
And to finish it off I place some fresh focaccia (you could use your favorite bread) in a basket.
This way, my guests can compose their own assortment of antipasti on their plates.","url":"https://recipe.bluelayer.org/recipe/44500/chili-infused-oil"},{"id":"44497","title":"Apple Cider Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, ginger, ground
leavening agents, baking soda
apple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, olive, salad or cooking
molasses
vinegar, cider
spices, ginger, ground","directions":"Preheat oven to 350.
Into an 8 inch round cake pan, sift together the flour, brown sugar, ground ginger, and baking soda.
Make a well in the center of the flour mixture and add the apple cider, oil, molasses, vinegar and crystallized ginger.
With a fork just stir until the batter is smooth.
Bake for 30-35 minutes or until a toothpick comes out clean.
Transfer the cake to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/44497/apple-cider-gingerbread"},{"id":"44486","title":"Asian Chicken Salad","ingredients":"salad dressing, mayonnaise, regular
lemon juice, raw
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, spring or scallions (includes tops and bulb), raw
nuts, walnuts, english","directions":"Whisk together, mayonnaise, lemon juice, soy,sesame oil and pepper sauce.
Add chicken, green onions and walnuts and salt and pepper in a large bowl.
Toss in dressing and serve on a bed of lettuce or on a hearty bread as a sandwich.","url":"https://recipe.bluelayer.org/recipe/44486/asian-chicken-salad"},{"id":"44476","title":"Dried Pineapple Sauce","ingredients":"water, bottled, generic
pineapple, raw, all varieties
sugars, granulated
cornstarch
butter, without salt
salt, table","directions":"Pour boiling water over dried pineapple bits in a bowl.
Let cool.
In a saucepan, combine sugar and cornstarch.
Gradually stir in cooled water with pineapple, stirring well to dissolve.
Cook over low heat, stirring constantly until thickened.
Add butter and salt, cover and cook over low heat for 10 to 15 minutes longer, stirring occasionally.
Serve hot over bread pudding or plain cake.","url":"https://recipe.bluelayer.org/recipe/44476/dried-pineapple-sauce"},{"id":"44452","title":"Whole Wheat Maple Syrup & Butter Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
syrup, maple, canadian
molasses
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"This is the order I prefer to put in my bread machine: Water+ Milk then, 2 cups of flour+ salt+ syrup+ molasses+ butter then, 2 cups of flour, then the Yeast.
2 tsps Fast Rise Yeast= 2 1/2 tsps Active Dry Yeast.","url":"https://recipe.bluelayer.org/recipe/44452/whole-wheat-maple-syrup-butter-bread-bread-machine"},{"id":"44444","title":"Paratha (Indian Flat-Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic","directions":"Mix the white and wheat flour together well, then slowly introduce the water a 1/2 cup at a time until the dough becomes like pastry.
Knead well, cover and let stand for 30 minutes
shape a handful of dough into a tennis ball shape, then roll out to around 12 inches diameter on a lightly floured board
sprinkle with flour, and then brush one side with 1 tbsp of melter butter
next, roll the flattened dough up ...
until it looks like a swiss-roll
then twist the rolled dough into a spiral shape,
flatten, and then press into an 8 inch circle with your rolling pin
cook each side for 1 to 2 minutes in a clean, very hot pan, then add 1/2 tbsp of melted butter and cook each side again for 2 minutes, and serve!","url":"https://recipe.bluelayer.org/recipe/44444/paratha-indian-flat-bread"},{"id":"44427","title":"Low Sodium Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic","directions":"Sift the flour into a bowl.
Add the butter or butter and shortening mix.
Using fingertips or a pastry blender, rub the fat in until the mixture resembles coarse breadcrumbs.
Gradually stir in the water until the mixture binds itself together.
Gently press into a ball, cover in plastic wrap, and chill for at least 20 minutes before rolling out.
Note: a general guide when making pie dough is to use half as much fat to flour.
The use of shortening will make the end texture more flaky.
Instead of adding water, milk can be used to make the cooked dough softer in texture.
Using self-rising flour instead of all-purpose will also have the same result.","url":"https://recipe.bluelayer.org/recipe/44427/low-sodium-pie-dough"},{"id":"44423","title":"Three Seeds ( Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
dill weed, fresh
celery, raw
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Combine according to your manufacturer's directions.
Makes 1 1/2 pound loaf.
Success Hints: Stack seeds on top of other dry ingredients, away from water.
This bread makes flavorful stuffing for poultry or pork.
Thinly sliced, toasted points make a welcome Sunday Brunch accompaniment to Bloody Marys.
This recipe can be made using the regular, rapid and delayed time bake cycles.","url":"https://recipe.bluelayer.org/recipe/44423/three-seeds-bread-machine"},{"id":"44411","title":"Nonfat Pizza Dough (Bread Machine)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Place in breadmachine in order recommended for your machine.
Set to dough setting.","url":"https://recipe.bluelayer.org/recipe/44411/nonfat-pizza-dough-bread-machine"},{"id":"44403","title":"Light Sandwhich Rye","ingredients":"water, bottled, generic
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Adjust yeast from 3 to 4 1/2 tsp.","url":"https://recipe.bluelayer.org/recipe/44403/light-sandwhich-rye"},{"id":"44374","title":"Light Pumpkin Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
pumpkin, raw
yogurt, greek, plain, nonfat
egg, white, raw, fresh","directions":"Pre heat oven to 350 F and grease a 9 x 9 glass baking pan.
In large bowl whisk together flour, corn meal, brown sugar blend, baking powder, and pie spice.
Set aside.
In another bowl whisk together egg whites, yogurt and pumpkin puree.
Add to dry ingredients and whisk till all are blended.
Pour into greased pan and bake for about 35-45 minutes or until tooth pick comes out clean.
Let rest 10 minutes in pan before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/44374/light-pumpkin-cornbread"},{"id":"44366","title":"Sugar Cinnamon Butter","ingredients":"butter, without salt
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Beat all ingredients until fluffy.
Chill.
Serve with quick breads, toast, pancakes, waffles etc.","url":"https://recipe.bluelayer.org/recipe/44366/sugar-cinnamon-butter"},{"id":"44356","title":"Irish Soda Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
raisins, seeded
spices, caraway seed
milk, buttermilk, fluid, cultured, lowfat","directions":"Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds.
Add the buttermilk and stir the mixture until it forms a dough.
Turn the dough out onto a well-floured surface and knead it for 1 minute.
Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet.
Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350F.
oven for 45 to 55 minutes, or until a tester comes out clean.
Transfer the loaves to racks and let them cool.","url":"https://recipe.bluelayer.org/recipe/44356/irish-soda-bread"},{"id":"44349","title":"Blueberry Sauce","ingredients":"sugars, granulated
cornstarch
water, bottled, generic
blueberries, raw
lemon juice, raw","directions":"1/2 CUP SUGAR.
2 Tbsp cornstarch.
1/2 cup water.
2 cups blueberries.
1/2 tsp fresh lemon juice.
Combine sugar and cornstarch in a medium saucepan.
Add water and blueberries.
Heat on medium heat, stirring continuously until thickened and bubbly.
Remove from heat and add lemon juice.
Serve over the blueberry and sausage bread.","url":"https://recipe.bluelayer.org/recipe/44349/blueberry-sauce"},{"id":"44348","title":"Pizza Hut or Olive Garden Breadsticks","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix all ingredients in bread Machine on dough setting.
Then, roll it out into a log and divide it into 16 pieces.
(I can normally only get about 12) Roll these pieces into cigar-shaped sticks of bread.
Arrange on a baking sheet.
Cover, and let rise for 45 minutes.
Preheat your oven to 400*F. Use your brush to butter each stick, saving some butter for later.
Sprinkle with kosher salt.
Cook for 15 minutes.
Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder.
Tada!
Olive Garden breadsticks.
For Pizza Hut:.
mix: 1/3 cup of parmesan cheese 1 tsp ground black pepper 1 tsp italian seasoning 1/2 tsp garlic powder
Then shake these onto your breadsticks to your liking (don't overpower the sticks though) For Cheesesticks Sprinkle shredded mozzarella onto the tops, then pop under the broiler until the cheese bubbles and burns a bit.","url":"https://recipe.bluelayer.org/recipe/44348/pizza-hut-or-olive-garden-breadsticks"},{"id":"44344","title":"Sticky Peanut Cookie Bars Recipe","ingredients":"oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
sugars, granulated
salt, table
water, bottled, generic
cream, fluid, heavy whipping
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
oil, corn, peanut, and olive","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.
Butter an 8-by-8-inch glass baking dish and set aside.
Combine peanuts, flour, sugar, and salt in the bowl of a food processor.
Pulse until peanuts are ground and mixture is well combined.
Add butter and pulse again until mixture resembles coarse meal.
Press mixture evenly into the prepared baking dish and prick it all over with a fork.
Bake until lightly golden, about 30 minutes.
Remove from the oven and place on a wire rack.
Combine sugar, 1/2 teaspoon of the salt, and water in a medium saucepan.
Bring to a boil over medium heat, stirring often until sugar is completely dissolved.
Continue to boil mixture, swirling the pan occasionally (but not stirring), until it turns a deep caramel color, about 8 minutes.
Remove the pan from heat and carefully stir in cream and vanilla extract (mixture will bubble up and steam).
Sprinkle chopped chocolate evenly over cooled peanut shortbread.
Stir peanuts into caramel mixture and immediately pour over shortbread and chocolate base.
Sprinkle remaining 1/2 teaspoon salt over peanut bars and allow to finish cooling.
Cut into rectangles and serve.","url":"https://recipe.bluelayer.org/recipe/44344/sticky-peanut-cookie-bars-recipe"},{"id":"44316","title":"Best and Fastest SHORTBREAD COOKIES","ingredients":"butter, salted
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"using a mixer,cream butter and sugar until light and fluffy (about 3 minutes).
Add flour in 3 increments.
When completely mixed, take dough out of board and start kneading on lightly floured surface.you want to knead until dough starts to shine(about 5 minutes).
Roll in three logs about 12 inches long and 1-1/2 inches thick.
Wrap in parchment paper and freeze for about an hour --
Remove from freezer and cut 1/4 inch coins.
You can place a small piece of fruit or cherry on top if you like.
Put on parchment covered cookie sheet and bake 350 degrees for 10 minutes.
(depending on your oven)when the edges turn light brown ,,remove.
Enjoy your cookies.
Will make approx.80 cookies.
Keep rolls in freezer for a month or two.always have cookies ready for unexpected company or parties.","url":"https://recipe.bluelayer.org/recipe/44316/best-and-fastest-shortbread-cookies"},{"id":"44309","title":"Dill Bread","ingredients":"water, bottled, generic
cheese, ricotta, whole milk
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, onion powder
dill weed, fresh
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Measure ingredients into the machine in the order suggested by the manufacturer.
Select the Basic Bread cycle.
Or you can use the dough cycle, form the dough into a loaf, let it rise 45 minutes and bake it at 350 degrees, for about 30-40 minutes (the bread should sound hollow when tapped).","url":"https://recipe.bluelayer.org/recipe/44309/dill-bread"},{"id":"44302","title":"Margaret Campbell's Irish Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
corn, sweet, white, raw
semolina, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 400 degrees farenheit.
Line two cookie sheets with parchment, if available.
Cream butter and sugar.
Mix in flours.
Roll out to 1/4\" on a floured surface.
Cut into rectangles using a sharp knife or better yet, a ravioli/pie cutter with the wavy edge.
Tranfer onto a lined cookie sheet, leaving 1/2\" between cookies.
Poke cookies with a fork and sprinkle with sugar (or even cinnamon sugar).
Bake for 15-20 minutes or until the edges are slightly golden brown.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/44302/margaret-campbells-irish-shortbread-cookies"},{"id":"44300","title":"Whole Wheat Indian Fried Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine flour, salt, baking powder, powdered milk, and warm water.
Stir only until blended.
Roll out into a circle, 1/4 inch thick.
Cut and fry in oil until crisp.
Serve warm with whipped butter, honey or jam.","url":"https://recipe.bluelayer.org/recipe/44300/whole-wheat-indian-fried-bread"},{"id":"44297","title":"Tomato-Basil Bread Salad","ingredients":"oil, olive, salad or cooking
vinegar, red wine
mustard, prepared, yellow
spices, pepper, black
wheat flours, bread, unenriched
pickles, cucumber, sour
tomatoes, red, ripe, raw, year round average
spices, basil, dried
chives, raw","directions":"Combine olive oil, vinegar, Dijon mustard, and pepper, stirring with a whisk.
Add bread cubes, cucumber, tomato, basil, and chives.","url":"https://recipe.bluelayer.org/recipe/44297/tomato-basil-bread-salad"},{"id":"44282","title":"Easy Summer Pudding","ingredients":"currants, zante, dried
sugars, powdered
wheat flours, bread, unenriched","directions":"Put soft fruits into a pan with the sugar and cook gently for 5 minutes to soften.
Line the base and sides of a large pudding basin (900ml) with the bread making sure there are no gaps and reserving 2 slices for the top.
Put the fruit and all but 2 tablespoons of the juice into the basin and cover with the remaining bread.
Put a plate on top of the basin and weigh down with weights or a heavy jar.
Chill in the fridge overnight.
To unmould hold a serving plate inverted over the top and turn the pudding over.
Use the reserved juice to pour over any parts of the bread that did not colour.
Serve with cream/creme fraiche.","url":"https://recipe.bluelayer.org/recipe/44282/easy-summer-pudding"},{"id":"44279","title":"Glacage Glaze for Sachertorte","ingredients":"water, bottled, generic
sugars, granulated
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
oil, olive, salad or cooking","directions":"Chop the chocolate finely and put in a bowl.
Put the water and sugar in a sauce pan.
Once the sugar has dissolved, sift in the cocoa powder with a tea strainer while stirring it all with a whisk.
Add the heavy cream.
Just before the mixture made in step 2 comes to a boil, take it off the heat, then pour it into the bowl used in Step 1 and mix it all together.
Once Step 3 is smooth, add the oil and mix it in well.
Once the mixture made in step 4 has cooled to 30C, place a sponge cake on a cake cooler and place a plate under it.
Coat the cake with the icing made in step 4.
On this cake, it is covered with cream under the icing.
However, in case of Sachertorte, the space between the layers of cake and the sides are covered with apricot jam, and then covered with icing.
It takes about 30 minutes for the chocolate to harden, so it can be left at room temperature or put in the fridge uncovered.
Once it has set, move it to something like a cake box.
Because the outside will not harden completely, be careful when you cut the cake.
If you warm the knife before cutting the cake, it will cut neatly.
This makes a little bit too much icing, so if you have any left over, please use it on things like pancakes, bread and crepes.
It will hold for 10 days.
If you let the cake sit for a day or more after making it, the chocolate will infuse with the cake and will make it more delicious.
Ganache cream for a Christmas cake","url":"https://recipe.bluelayer.org/recipe/44279/glacage-glaze-for-sachertorte"},{"id":"44271","title":"Classic Country-Style Hearth Loaf","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/44271/classic-country-style-hearth-loaf"},{"id":"44262","title":"Triple-Apple Raisin Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
leavening agents, baking soda
apples, raw, with skin
apples, raw, with skin
cream, sour, cultured
butter, without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid
raisins, seeded","directions":"Place all ingredients, except raisins, into the pan in the order listed or as needed by your bread machine.
Add the raisins when the breadmaker beeps during the second kneading.
Recipe by Dak.","url":"https://recipe.bluelayer.org/recipe/44262/triple-apple-raisin-bread"},{"id":"44256","title":"Anadama Bread - Pan-1","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
cornmeal, degermed, unenriched, yellow
molasses
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Follow the directions that came with your bread machine.
Use timer or bake (rapid) mode may be used.
Place all ingredients liquid first inside the bread pan.
Add dry ingredients.
Close cover and place dry yeast into the yeast holder.
Press start.","url":"https://recipe.bluelayer.org/recipe/44256/anadama-bread-pan-1"},{"id":"44251","title":"Easy Quick Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
salt, table
butter, without salt","directions":"In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves.
Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit - 5 - 10 minutes.
In the meantime, mix the flours, oats, and salt in a large bowl.
Add the wet mixture to the dry and stir very well.
Brush a 8-cup loaf pan generously with some of the melted butter.
Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.
Preheat the oven to 350F / 180C, with a rack in the middle.
When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan.
I finish things up by leaving the bread under the broiler for just a heartbeat - to give the top a bit deeper color.
Remove from oven, and turn the bread out of the pan quickly.
Let it cool on a rack so it doesn't steam in the pan.
Serve warm, slathered with butter.
Makes 1 loaf.
Adapted from Gran's Kitchen: Recipes from the Notebooks of Dulcie May Booker.","url":"https://recipe.bluelayer.org/recipe/44251/easy-quick-bread"},{"id":"44221","title":"Honey Flax Wheat Bread","ingredients":"water, bottled, generic
butter, without salt
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
seeds, flaxseed
leavening agents, yeast, baker's, active dry","directions":"Measure and add liquid ingredients to the bread pan.
Measure and add dry ingredients to the pan (except yeast).
Use your finger to make a well in the flour where you will put the yeast.
Be careful not to allow the yeast to get wet.
Add the active dry yeast.
Snap the bread ban in the bread maker.
Press the select button to choose the wheat setting.
Press the crust color button (I like to use light).
Press the start/stop button.","url":"https://recipe.bluelayer.org/recipe/44221/honey-flax-wheat-bread"},{"id":"44215","title":"Simple and Standard Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking
honey","directions":"Stir the yeast into the warm water to dissolve.
Add the flour.
Stir the remaining ingredients into the flour mixture.
Knead with dough hook or by hand until smooth and elastic (approx 5 minutes).
Place dough in a lightly greased bowl and cover.
Allow to rise in a warm place for 30 minutes.
Punch down the dough and divide into portions.
On a lightly floured surface, roll the dough into very thin rounds and top as desired.
Bake at 400F until crisp and golden brown, approx 8-12 minutes.
NOTE: Unrolled dough may be wrapped and stored in the fridge for 2 days.
Rolled dough may be stored in the freezer; I have kept rolled dough in the freezer for several months with the only effect being a less puffy baked crust.","url":"https://recipe.bluelayer.org/recipe/44215/simple-and-standard-pizza-dough"},{"id":"44195","title":"Onion Poppy Seed Bread","ingredients":"water, bottled, generic
oil, canola
honey
onions, raw
salt, table
spices, poppy seed
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
beverages, protein powder whey based
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in the bread pan in the order recommended by the machine manufacturer.
Select Basic Wheat Cycle, Light Setting (or equivalent).","url":"https://recipe.bluelayer.org/recipe/44195/onion-poppy-seed-bread"},{"id":"44188","title":"Georgian Challah","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Dissolve the active dry yeast along with the sugar in the water in a large glass container.
Mix and let sit about 10 minutes.
In a large bowl mix 5 cups of the flour with the salt.
Add the yeast mixture and the vegetable oil.
Work the ingredients together with a spoon; when they come together turn out on a floured board, and knead with your hands until the dough becomes a smooth ball.
Place in a greased bowl and let rise, covered, for an hour or so or until doubled.
Punch down and divide into 4 balls.
Cover with a towel and let rise about a half hour.
Meanwhile, place 4 empty round baking pans or cookie sheets in a preheated 400-degree oven for about 10 minutes and remove.
When the dough has risen, punch down and divide into 4 balls.
At this point you can treat this like everyday or Sabbath bread.
For weekdays, press down and stretch, using the back of your hand.
Grease the baking pans and press the dough down into them.
Using your fingers, make big indentations in the center of the dough.
For Sabbath bread, keep the shape in a round and make a few slashes in the bread.
Sprinkle the dough, whatever the shape, with water and bake in the oven for about 20 minutes or until the loaf sounds hollow when tapped with a spatula.","url":"https://recipe.bluelayer.org/recipe/44188/georgian-challah"},{"id":"44185","title":"Portuguese Corn Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic
cornmeal, degermed, unenriched, yellow","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/44185/portuguese-corn-bread"},{"id":"44184","title":"Pesto Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
tomatoes, red, ripe, raw, year round average
onions, raw
sauce, pesto, ready-to-serve, refrigerated","directions":"Combine all ingredients in a large bowl and mix well.
Serve with your choice of bread, bagel, pita, or wrap.","url":"https://recipe.bluelayer.org/recipe/44184/pesto-chicken-salad"},{"id":"44180","title":"Shrimp Scampi","ingredients":"crustaceans, shrimp, raw (not previously frozen)
butter, without salt
oil, olive, salad or cooking
spices, garlic powder
parsley, fresh
bread crumbs, dry, grated, plain","directions":"Melt butter in sauce pan.
Add oil.
When hot, add garlic until cooked, NOT BROWN!!!
Add parsley; lower heat to keep warm.
Place shrimp in broiler pan, cover with butter sauce, broil until just pink.
Do not overcook.
Stir shrimp and return to broiler to bring all sides to an orange, pink color.
Watch constantly as this happens very quickly, being careful not to overcook.
Remove broiler pan from oven.
Sprinkle 1/2 of breadcrumbs, stir.
Sprinkle with remaining breadcrumbs, stir in.
Return to broiler for about 2 minutes to give breadcrumbs a little color and allow butter to bubble again.
Serve over rice, Basmati or Jasmine is best, IMHO.","url":"https://recipe.bluelayer.org/recipe/44180/shrimp-scampi"},{"id":"44168","title":"Roast Pork in Horseradish Crust","ingredients":"delallo, italian seasoned breadcrumbs,
oil, olive, salad or cooking
horseradish, prepared
pork, fresh, loin, tenderloin, separable lean only, raw
mustard, prepared, yellow
salad dressing, mayonnaise, regular","directions":"Preheat oven to 475F.
Cook bread crumbs in 1 Tbsp oil with salt and pepper to taste over moderate heat, stirring until golden brown.
Transfer to bowl and toss well with horseradish.
Pat pork dry and season with salt and pepper.
Brown pork in remaining oil, about 5 minutes or until well browned.
Transfer to a baking pan.
Mix mustard and mayonnaise.
Coat top and sides evenly with mixture and press bread crumb mixture evenly onto meat.
Place roast in the middle of oven.
Roast until a meat thermometer inserted in center registers 145F degrees, 25 to 30 minutes.
Let rest and cut into 1/4 inch thick slices.","url":"https://recipe.bluelayer.org/recipe/44168/roast-pork-in-horseradish-crust"},{"id":"44161","title":"Naan Style Flat Bread","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oat bran, raw
salt, table
sugars, granulated
yogurt, greek, plain, nonfat
butter, without salt","directions":"Mix the yeast into the milk and set aside.
Mix together the flours, bran, salt and sugar.
Stir the yogurt into the milk/yeast mixture and add it, along with the melted butter to the dry mix .
Stir until the dough starts to loosely come together.
Knead dough for 7-10 minutes either by hand or with a dough hook or a bread machine.
Let dough sit at least 2 hours in a warm(ish) place.
It can sit longer with no ill effects.
It can be refrigerated for up to 2 days and brought to room temperature with no ill effects.
Divide the dough into 6 parts.
Roll each into a ball and the roll each ball out flat until it is about a quarter inch thick.
This dough can be cooked on a medium hot grill for 2-3 minutes a side.
It can also be cooked in a flat iron skillet on the stove on medium heat for 2-3 minutes a side.
Serve warm.
The bread will keep for 2-3 days wrapped in foil.
The flattened dough rounds can be wrapped in plastic and frozen for up to 2 months.
Just thaw and cook as needed.","url":"https://recipe.bluelayer.org/recipe/44161/naan-style-flat-bread"},{"id":"44159","title":"crusty bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Combine bread flour, yeast and salt, then pour warm water, use spatula fold it to Combine the ingredients
Use plastic wrap cover the bowl and rest for 3 hours on counter top
Lay parchmen paper on greased baking tray and preheat oven at 230c
Sieve some flour on dough, use scrapper to fold it about 15 times, then cover with tea towel and rest for another half an hour
Move the dough to baking tray and bake for 20mins, then rest in oven for 10mins for the remaining heat","url":"https://recipe.bluelayer.org/recipe/44159/crusty-bread"},{"id":"44158","title":"Cuban Water Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
seeds, sesame seeds, whole, dried
water, bottled, generic","directions":"In a large bowl dissolve the yeast in the warm water or potato water.
Add sugar and salt and mix well.
Stir in 7 cups of the flour.
On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour.
Place dough in a greased bowl.
Let rise until doubled.
Using a lightly floured board, form dough into 2 long or round loaves.
Sprinkle cornmeal on greased baking sheet; place loaves on top.
Slash top with a sharp knife.
Cover, and let rise until almost doubled.
Brush top of loaves with cold water.
Sprinkle with sesame seeds, if desired.
Place in a cold oven.
Turn oven to 400 degrees F (200 degrees C).
Bake for 45 minutes, or until nicely browned.
Brush twice during baking time with cold water.","url":"https://recipe.bluelayer.org/recipe/44158/cuban-water-bread"},{"id":"44155","title":"Fat Free Dip","ingredients":"cream, sour, cultured
salad dressing, mayonnaise, regular
chives, raw
sauce, worcestershire
salt, table","directions":"Mix everything in a container, cover and chill for 1 hour.
Serve with baked pita chips, raw veggies or scoop into the middle of a hollowed out whole grain bread loaf.","url":"https://recipe.bluelayer.org/recipe/44155/fat-free-dip"},{"id":"44150","title":"Easy Rosemary Bread","ingredients":"house of pasta, pizza dough,
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
salt, table
spices, rosemary, dried","directions":"Preheat pizza stone in the oven to 425 degrees F (if you dont have a pizza stone, preheat a pan you wish to use).
If the dough is slightly tacky, dust the outside with a little flour.
Using your fingertips, press down on the ball of dough so it slightly flattens, stretching it out to about 7-8 in diameter (do NOT use a rolling pin, just your fingertips).
There will be indentations all over the doughthis is okay!
Sprinkle a little cornmeal on the preheated stone, and carefully place the prepared dough on it.
Brush a little olive oil on top of the dough and sprinkle on a pinch of coarse salt and a few dashes of rosemary.
Close the oven door and allow to bake for 8-15 minutes or until golden and baked through (this may take longer if you do not use the pizza stone).
Carefully slice and serve hot with olive oil and a balsamic reduction (or butter).","url":"https://recipe.bluelayer.org/recipe/44150/easy-rosemary-bread"},{"id":"44148","title":"Solstice Shortbread","ingredients":"butter, without salt
salt, table
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, ginger, ground","directions":"1) Preheat the oven to 325F Lightly grease two 9\" round cake pans, or two 8\" or 9\" stoneware shortbread pans, or a combination.
2) Combine the butter, salt, sugar, and vanilla in a mixing bowl, and beat till smooth.
3) Place 1 cup of the flour in a food processor with the crystallized ginger.
Process until the ginger is finely minced; this may take up to 1 minute.
4) Add this mixture, with the remaining 1 1/3 cups flour, to the butter-sugar mixture.
Beat until well combined.
5) Divide the dough in half, and press half into each pan, smoothing the surface with your fingers or a pastry roller.
6) Prick the dough all over with a fork; this will prevent it from ballooning up or developing air bubbles as it bakes.
7) Bake the shortbread till it's golden brown all over, and a bit browner around the edges, about 35 minutes.
Remove it from the oven.
8) Loosen the edges of the shortbread from the pan, using a table knife or heatproof nylon spatula.
Wait just a minute or two, then turn the shortbread out of the pan onto a piece of parchment or a clean work surface.
9) Use a bench knife, a knife, or (easiest) a rolling pizza cutter to cut each round into 12 wedges.
Do this immediately, while the shortbread is still warm.
If you wait, it'll be difficult to cut.
10) Transfer the wedges to a rack to cool.
NOTE*: One reviewer suggested 'browning the butter' first.","url":"https://recipe.bluelayer.org/recipe/44148/solstice-shortbread"},{"id":"44147","title":"Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all","directions":"Grease 9x5x3\" loaf pan.
Combine flour with beer and sugar in large bowl.
Stir together until well mixed.
Spread batter in prepared pan.
Bake at 350f for 45 min or until browned and a wooden pick comes out clean.
Turn out on cooling rack.
Cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/44147/beer-bread"},{"id":"44131","title":"Homemade Ricotta","ingredients":"cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"In a medium pot, bring the cream, milk, and buttermilk to a gentle simmer over medium heat.
Simmer gently for a few minutes until the milk solids rise to the surface and form what looks like a raft.
Shut off the heat and allow the milk to rest and cool gently on the stove, 15 to 20 minutes.
Line a strainer with a few layers of cheesecloth.
Use a large spoon to scoop the solids from the surface into the strainer.
Pour the liquid gently over the solids in the strainer, allowing the liquid to flow through the strainer and trapping the solids in the cheesecloth.
The liquid is the whey and can be used to thicken soups or as a substitute for water in bread dough, among other things.
Refrigerate for a few hours to allow all of the liquid to drain out and the ricotta to firm up slightly.
Use the ricotta as desired.","url":"https://recipe.bluelayer.org/recipe/44131/homemade-ricotta"},{"id":"44125","title":"Microwave Brown Roux","ingredients":"oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"In a 1-quart microwave-safe measuring cup or souffle dish whisk together vegetable oil or rendered fat and flour until combined well.
Microwave roux, uncovered, at high power (100%), whisking at 2-minute intervals, 8 minutes.
If roux is not the dark reddish-brown color of chestnut shells, microwave at high power, whisking and checking color at 1-minute intervals, until roux reaches desired color.
Roux may be made 1 week ahead, cooled completely, and chilled, covered.
Reheat roux before using.","url":"https://recipe.bluelayer.org/recipe/44125/microwave-brown-roux"},{"id":"44111","title":"Mad Dogs Ultimate Whole Wheat Semolina Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
semolina, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
butter, without salt
water, bottled, generic","directions":"Proof yeast with 1 cup of water that has had the honey mixed into it for ten minutes.
Sift flours (bread, whole wheat & SEMOLINA) and salt together into mixing bowl.
Mix flour combination with the melted butter.
Mix flour combination with proofed yeast and additional water until a dough ball is formed.
Knead dough for ten minutes.
Place dough into a buttered bowl, cover with a damp cloth and let rise in a warm, draft free place (I heat oven to 115 degrees F and then turn it off) at least one hour until dough doubles in size.
Punch down the dough, form it into a loaf and place in a buttered metal bread loaf pan (big one as this makes a big loaf).
Let loaf rise a second time (at least one hour or until loaf doubles in size) in a draft free warm place (I put into the microwave and leave it uncovered.
).
Bake bread in a preheated 375 degrees F oven for 35 minutes until bread reaches an internal temperature of 180-200 degrees F.
Turn bread out of pan and let cool on rack.","url":"https://recipe.bluelayer.org/recipe/44111/mad-dogs-ultimate-whole-wheat-semolina-bread"},{"id":"44062","title":"Almost No-Knead Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
water, bottled, generic
alcoholic beverage, beer, regular, all
alcoholic beverage, beer, regular, all
vinegar, distilled","directions":"In a large bowl, whisk together flour, yeast and salt.
Now add the water, beer and vinegar.
Fold batter using a rubber spatula.
Scrape the dry ingredients from the bowl bottom and continue folding until a ragged ball of dough forms.
Cover bowl with some plastic wrap.
Allow to sit at room temperature for 8 to 18 hours.
In a 10-inch skillet, place a 12 x 18 inch piece of parchment paper.
Spray parchment paper with nonstick cooking spray.
Take the bowl of dough and turn out onto a lightly floured work surface.
Knead dough 10 to 15 times.
Pull edges of dough from edges into the center to form a ball of dough.
Place the dough with the seam side down, into the parchment lined skillet.
Spray dough with nonstick cooking spray.
Cover the dough loosely with a piece of plastic wrap.
Allow to rise at room temperature until the dough is doubled in size, about 2-hours.
The dough should not easily spring back when poked.
Place a 6 to 8 quart, heavy bottom, Dutch oven with lid, on lowest oven rack.
Preheat the oven at 500F for 1/2 hour.
Lightly dust top of dough with flour and then make single 6-inch long, 1/2 inch deep cut on the top of the dough with a sharp knife or razor blade.
Take preheated Dutch oven from from the 500F oven and remove lid.
Using edges of parchment paper, pick up dough from frying pan and place into Dutch oven.
Allow extra parchment paper to hang out of Dutch oven and cover dough with lid.
Return covered Dutch oven to oven and turn temperature down to 425F Bake bread covered for 30-minutes.
Remove lid and continue baking until bread is deep brown and an instant read thermometer, inserted in loaf center, reads 210F This may take 20 to 30 minutes after removing cover.
When done, remove bread from Dutch oven and cool on wire rack for 2 hours, until bread reaches room temperature.","url":"https://recipe.bluelayer.org/recipe/44062/almost-no-knead-bread"},{"id":"44051","title":"Holiday Bread Wreath","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix 2 1/2 cups all-purpose flour, the bread flour, salt, yeast and 2 1/2 cups lukewarm water (105 degrees F to 110 degrees F) in a large bowl with a wooden spoon to make a wet and sticky dough.
Cover loosely with plastic wrap and set aside in a warm place until almost tripled in size, 2 to 3 hours (the top will flatten and begin to sink in the center).
Divide the dough in half and transfer one piece to another bowl.
Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours.
Put a pizza stone or inverted rimmed baking sheet on the highest oven rack and put a broiler pan on the lowest rack; preheat the oven to 475 degrees F. Remove the dough from the refrigerator, sprinkle each piece with 1/4 cup flour, then shape each into a smooth, taut ball.
Cover the bowls loosely with plastic wrap; refrigerate 30 minutes.
Put a large piece of parchment paper on a pizza peel or another inverted baking sheet and dust with flour.
Using floured hands, pick up a ball of dough and poke your thumbs through the center to make a hole.
Place on the parchment, then gently stretch the dough from the center to make a 9-inch-diameter ring with a 5-inch hole in the center.
Sprinkle generously with flour.
Lay out another sheet of parchment, dust with flour and repeat to shape the other ball of dough into a ring.
Let rest, uncovered, 15 minutes.
Holding kitchen shears at a 45 degrees F angle, make deep cuts at 1-to-1 1/2-inch intervals all the way around both dough rings, pulling the cut sections away from the center as you go to make \"leaves.\"
Let rest, uncovered, until plump, about 15 more minutes.
Slide one dough wreath (on the parchment) directly onto the hot stone.
Carefully pour 1 cup water into the broiler pan underneath to create steam; quickly shut the oven door.
Bake until the bread is golden brown, 15 to 20 minutes.
Transfer to a rack to cool.
Repeat with the second dough wreath, adding another cup of water to the broiler pan.
MAKE IT AHEAD Cool the bread completely, then wrap tightly in foil and freeze for up to 5 days.
Reheat, wrapped, at 450 degrees F until warmed through, 20 to 25 minutes.
Photograph by Con Poulos","url":"https://recipe.bluelayer.org/recipe/44051/holiday-bread-wreath"},{"id":"44046","title":"My Favorite Brown Sugar Honey Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
honey","directions":"Put all ingredients except the butter and the honey in a bowl and pour in all of the water.
Mix with a wooden spatula, bring it all together, and place it on a work surface and knead.
When the dough starts to become springy, add the unsalted butter and keep kneading (until the surface is glossy and the dough would not break when you pull it apart).
Add the honey and knead lightly until just combined.
Form the dough into a ball, place it in a bowl seam side down, and cover it with plastic wrap for the first rising (until it doubles in size, about 40 minutes at 40C).
Turn the dough out onto a work surface and punch out the gas.
Break off into 10 portions.
Let the dough rest for 15 minutes, being careful not to let them dry.
Place the dough seam side up, punch them down, and roll them into balls.
Line the dough balls into the loaf pans, seam side down.
Cover with plastic for the second rising.
It'll take about 30 to 40 minutes at 40C (the thickest part of the dough should be almost reaching the top of the pan).
Bake for 30 minutes at 190C (put the pans into the oven horizontally, that is, parallel to the oven door).
After baking, drop the pan from about 30 cm height to release steam, and take the loaves out.
This is the cross-section.","url":"https://recipe.bluelayer.org/recipe/44046/my-favorite-brown-sugar-honey-bread"},{"id":"44044","title":"Soft White Potato Bread (Machine)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
vital wheat gluten
potatoes, raw, skin
sugars, granulated
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table","directions":"Add ingredients to the bread pan in the order given.
Select the white bread option and start the bread machine.","url":"https://recipe.bluelayer.org/recipe/44044/soft-white-potato-bread-machine"},{"id":"44038","title":"Trail Mix Granola Bars","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
mini semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
honey
peanut butter, smooth style, without salt","directions":"Prep a baking dish.
For thicker bars, try a 7x11 or a couple of bread pans.
For thinner bars, a 13x9 will work.
Grease the pan or lay down non-stick foil.
In a great big bowl: mix the oats, rice cereal, dried fruit, M&Ms, chocolate chips, and peanuts.
Stir it all together with a large spatula.
Have the spatula close and handy!
In a medium-sized microwave safe bow, combine the honey and peanut butter.
Microwave for 30-45 seconds.
Stir until it is thoroughly mixed.
Pour your honey mixture into the oat mixture.
Now, be quick!
Coat the oat mixture with the honey mixture.
This is easier to do while it is still hot.
Once coated, press the mixture into your prepared pan.
You can grease your hands and press.
I like to take cling wrap and wrap that around the bottom of a bread pan.
Then, I use that to press the bars into the pan really firmly.
This is necessary for the bars to stick together.
Cover and put it in the fridge for at least 1 hour.
Cut and enjoy!
Do not attempt to cut them before one hour or they will be a crumbly, honey gooey mess.
They will still be tasty, though.
Like many homemade granola bars, freezing these for a little while helps them stick together.
Store at room temperature, in the fridge or the freezer.
Recipe from Bran Appetit.","url":"https://recipe.bluelayer.org/recipe/44038/trail-mix-granola-bars"},{"id":"44027","title":"Easy Thin Crust Pizza Dough","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Pre heat oven to gas mark 8, 240oc.
It helps to place an upturned baking tray in the oven on the top shelf while the oven is heating, not the same as a pizza stone, but better than just a tray on its own!
Put the flour into a large bowl, and then stir in the yeast and salt.
Make a well in the centre and pour in 200 ml warm water and the olive oil, bringing together with a wooden spoon until you have a soft fairly wet dough.
You may need to adjust the flour/water ratio as all flours absorb the water differently.
Turn onto a lightly floured surface and knead for 5mins until smooth.
Cover with a tea towel and set aside.
You can leave the dough to rise if you like, but it is not essential for a thin crust.
Roll out the dough.
If you have let it rise, give it a quick knead, then split into two balls.
On a floured surface, roll out the dough into large rounds, about 25 cms across, using a rolling pin.
The dough needs to be very thin as it will rise in the oven.
Put the rounds onto thick baking sheets dusted with flour, add your favourite toppings and bake in the pre-heated oven for 8-10 minutes till crisp.","url":"https://recipe.bluelayer.org/recipe/44027/easy-thin-crust-pizza-dough"},{"id":"44017","title":"Sweet Cornbread Loaf","ingredients":"cornmeal, degermed, unenriched, yellow
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
sugars, granulated
oil, olive, salad or cooking
salt, table
leavening agents, baking soda","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a 5x9-inch loaf pan.
Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined.
Pour batter into prepared loaf pan.
Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/44017/sweet-cornbread-loaf"},{"id":"44007","title":"Aloha Bread (Bread Machine) Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
butter, without salt
sugars, granulated
leavening agents, baking soda
pineapple, raw, all varieties
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan, select light crust setting and press start.
After the baking cycle ends, remove bread from pan, place on rack and allow to cold for 1 hour before slicing.
Notes: May substitute 3 tbsp of buttermilk pwdr, 3/4 c. plus 1 tbsp of water, and delete baking soda in place of fresh buttermilk.
NOTES : May substitute 3 tbsp of buttermilk pwdr, 3/4 c. plus 1 tbsp of water, and delete baking soda in place of fresh buttermilk.","url":"https://recipe.bluelayer.org/recipe/44007/aloha-bread-bread-machine-recipe"},{"id":"43970","title":"Brown Raisin Cake (Dutch Quick Bread)","ingredients":"sugars, granulated
water, bottled, generic
raisins, seeded
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Blend ingredients well.
Pour into loaf pan sprayed with cooking spray.
Bake at 350 for 1 hour.","url":"https://recipe.bluelayer.org/recipe/43970/brown-raisin-cake-dutch-quick-bread"},{"id":"43968","title":"Aunt Dee's Sweet Oatmeal Bread (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, brown
salt, table
wheat flours, bread, unenriched
oats
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine in order given.
Set machine to \"basic\" setting.","url":"https://recipe.bluelayer.org/recipe/43968/aunt-dees-sweet-oatmeal-bread-abm"},{"id":"43944","title":"Butter Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt","directions":"Mix the flour and sugar
Rub the butter in thoroughly- nearly overwork it it- so that it is smooth with no cracks.
Press dough into a round baking tin, should be about 1 cm thick.
Prick it all over with a fork and sprinkle with sugar.
Mark the slices with a knife.
Bake for 30 minutes at 160C/ 325F for 30 minutes.
Cut when warm or it will crack.","url":"https://recipe.bluelayer.org/recipe/43944/butter-shortbread"},{"id":"43940","title":"The Realtor's Sauteed Scallops With Lemon-Mustard Sauce","ingredients":"mollusks, scallop, (bay and sea), cooked, steamed
oil, olive, salad or cooking
butter, without salt
lemon juice, raw
water, bottled, generic
mustard, prepared, yellow","directions":"Sprinkle scallops with salt and pepper, dust with flower.
Heat oil in large skillet over med-high heat.
Add scallops, saute until browned and just cooked through, about 3 minutes per side.
Remove skillet from heat.
Using tongs, transfer scallops to a platter.
Add butter, lemon juice, water, and mustard to skillet and scrape up browned bits from bottom of pan.
Place skillet over medium-low heat and whisk until sauce simmers and thickens, about 2 minutes.
Season sauce with salt and pepper.
To serve place scallops on top of garlic bread slices and drizzle the sauce over top.","url":"https://recipe.bluelayer.org/recipe/43940/the-realtors-sauteed-scallops-with-lemon-mustard-sauce"},{"id":"43937","title":"\"Festival\" (Jamaican Cornbread Fritters)","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
water, bottled, generic
oil, olive, salad or cooking","directions":"In a bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda.
Add the water and the 2 teaspoons of oil and stir gently with a wooden spoon until thoroughly blended.
Cover with plastic wrap and let stand at room temperature for 1 hour.
In a medium saucepan, heat 1 inch of oil to 350.
Using well-oiled hands, roll tablespoon-size pieces of the dough about 3 inches long, then flatten them slightly and drop into the hot oil.
If the dough sticks to your hands, just peel it off; don't worry about the shape.
Fry 3 or 4 fritters at a time until golden brown, about 2 minutes per side.
Using a slotted spoon, transfer the fritters to a rack set over a baking sheet to drain.
Adjust the heat if necessary to maintain 350.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/43937/festival-jamaican-cornbread-fritters"},{"id":"43914","title":"Batter Bread","ingredients":"water, bottled, generic
sugars, brown
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Mix together all ingredients and add flour.
Put into loaf pan and put in cold over.
Turn oven on 350 degress for 1 min., then turn over off for 15 minutes.
Turn oven back on 350 degrees for 35-40 minutes Let Cool.","url":"https://recipe.bluelayer.org/recipe/43914/batter-bread"},{"id":"43897","title":"Ethiopian Ambasha","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
spices, coriander seed
spices, cardamom
spices, pepper, black
spices, fenugreek seed
salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
oil, olive, salad or cooking
spices, ginger, ground
spices, cloves, ground
spices, cinnamon, ground","directions":"Dissolve the yeast in warm water for 10 minutes.
Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well.
Slowly add the flour until a mass forms.
On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form.
(note: this recipe makes a stickier dough than usual)
Reserve a 1-inch piece of dough.
With floured hands spread the dough out on an ungreased pizza pan.
Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel.
Place the reserved ball of dough in the center of the scored dough.
Cover and let rise one hour.
Bake at 350F (180C) for an hour or until golden brown.
Combine the topping ingredients in a small bowl.
While still warm brush the bread with topping.","url":"https://recipe.bluelayer.org/recipe/43897/ethiopian-ambasha"},{"id":"43895","title":"British Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and enough milk to mix to soft dough.
Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
Cut into 2-inch rounds and place on the prepared baking sheet.
Brush with milk to glaze.
Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack.
Serve with butter or clotted cream and jam.","url":"https://recipe.bluelayer.org/recipe/43895/british-scones"},{"id":"43885","title":"Pita Crisps Parmesan, Garlic and Paprika","ingredients":"wheat flours, bread, unenriched
spices, garlic powder
spices, paprika
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Pre-heat the oven to 180 - 200 degrees Celsius.
Cut the pita bread into quarters.
In a small bowl, combine the paprika, garlic and olive, mix together.
Brush the oil over the pita pieces, ensuring the surface is covere don both sides.
Place the pita pieces in a large baking dish, ensuring the pieces are NOT laying over the top of one another.
NOTE - this may mean you have to cook them in batches.
Sprinkle the parmesan over the top and place in the oven.
Cook for about 10 minutes,or until golden brown.","url":"https://recipe.bluelayer.org/recipe/43885/pita-crisps-parmesan-garlic-and-paprika"},{"id":"43869","title":"Fast Cheese Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar","directions":"Heat oven to 230C and grease a baking tray with the olive oil.
Place the flour and the bicarb in a bowl, add the salt and mix with hands.
Make a well and pour in the buttermilk and pour in 300ml of the buttermilk.
mix in with hands until you have a soft sticky dough adding more buttermilk if needed.
Transfer to the tray and either roll out or press down with fingers to form a loaf about 30 x 20cm.
Brush top with a little oil if desired and sprinkle on the cheese.
Bake for 20 - 25 minutes turning the oven down to 200C after 10 minutes.
It should be firm in the centre and golden when cooked.
Transfer to a wire rack and allow to cool, works very well with potato soup.","url":"https://recipe.bluelayer.org/recipe/43869/fast-cheese-bread"},{"id":"43868","title":"Simple Hand-kneaded Tofu Rolls","ingredients":"wheat flours, bread, unenriched
tofu, raw, regular, prepared with calcium sulfate
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Mix the tofu with a whisk until it has a smooth, mashed consistency.
Mix in the rest of the ingredients and knead.
Divide the dough into 4 portions and shape the rolls (I prefer to roll them into cute balls).
Bake for 13 minutes at 200C, and they are done!","url":"https://recipe.bluelayer.org/recipe/43868/simple-hand-kneaded-tofu-rolls"},{"id":"43867","title":"Pain de Mie (Pullman Bread)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Combine milk, yeast and 1 1/2 cups whole wheat flour.
Beat and let proof 1 hour.
De gas and add oil, salt, sugar, 2 cups white flour.
Work in bowl until dough forms a ball.
Knead adding white flour as necessary until dough is smooth and a bit moist.
Let dough rise in oiled bowl 1-1 1/2 hours .
De gas.
Let rest 10 min.
Shape dough to fit a Pain de Mie pan with lid, or use a large bread pan.
Cover and let rise to 1/2 inch from top of pan, approx 30-45 min.
Cover with lid, or cover a bread pan with waxed paper and put a weighted cookie sheet on the pan.
Let stand 10 min.
Pre-heat oven to 350 degrees F.
Pain de Mie lid must be on the pan when in the oven, but remove cookie sheet from other bread pan.
Bake 25 min.
Remove Pain de Mie lid and let bake 10 more min.
Put pan on wire rack to cool for 10 min.
Turn bread out.
Let cool to room temperature.
The loaf in the Pain de Mie pan should be flat on six sides.
Perfect for sandwiches.","url":"https://recipe.bluelayer.org/recipe/43867/pain-de-mie-pullman-bread"},{"id":"43865","title":"Bread And Butter Squash Pickle Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, raw
salt, table
vinegar, cider
sugars, granulated
celery, raw
mustard, prepared, yellow","directions":"Combine squash and onions.
Sprinkle with salt.
Set aside 1 hour.
Drain off liquid.
Combine vinegar, sugar, celery seed, and mustard.
Bring to a hard boil.
Add in squash mix and bring to a boil.
Pack in pint canning jars which have been sterilized.
Seal and process in boiling water bath 5 min.","url":"https://recipe.bluelayer.org/recipe/43865/bread-and-butter-squash-pickle-recipe"},{"id":"43863","title":"Chili Con Carne","ingredients":"beef, grass-fed, ground, raw
butter, without salt
onions, raw
beans, kidney, all types, mature seeds, raw
tomatoes, red, ripe, raw, year round average
spices, chili powder
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Cook ground beef and onion in 3 T hot butter until browned.
Add the kidney beans and tomato soup and cook 10 minutes.
Combine the chili powder, flour, water and salt and make into paste.
Blend into ground beef mixture.
Bring to a boil and then cover and cook over low heat, stirring frequently, 45 minutes.
Depending on your taste, feel free to add more or less chili powder.
Serve hot -- with crackers or warm bread.
If you like your chili less thick, just add the chili powder in step three and omit the flour, water and salt.","url":"https://recipe.bluelayer.org/recipe/43863/chili-con-carne"},{"id":"43859","title":"Injera","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"Dissolve yeast and honey in 1/4 cup of the water.
Allow to proof and add the remainder of the water and the millet flour.
Stir until smooth and then cover.
Allow to stand at room temperature for 24 hours.
Stir the batter well and mix in the baking soda.
Heat a large non-stick skillet over medium heat.
Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly.
Tilt the pan to quickly even out the batter.
Cover the pan and allow to cook for about 1 minute.
The bread should not brown but rather rise slightly and very easy to remove.
It is cooked only on one side.
This top should be slightly moist.
Remove to a platter and cool.
Stack the cooked breads on a plate.","url":"https://recipe.bluelayer.org/recipe/43859/injera"},{"id":"43855","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic
butter, without salt
oil, olive, salad or cooking
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Put bread flour into a large mixing bowl.
Add sugar, salt and yeast to the flour.
Stir to combine evenly.
Combine melted butter and warm water.
Pour water mixture into flour mixture and stir by hand with a large spoon.
At this point the dough will look more like pancake batter than pizza dough, but continue to stir once combined for a minute or two to really develop those glutens!
Stir in (by hand) 2-3 more cups of the AP flour.
This should bring the dough to a point where it is kneadable.
Use remaining flour to dust a clean, smooth work surface.
Knead the dough to work in as much flour until the dough is no longer tacky.
The outside \"skin\" will be smooth.
Divide the dough into the desired number of pizzas.
This Recipe makes two large pizzas or four small pizzas.
Roll each part of divided dough into balls, coat with olive oil and place each in a seperate large bowl.
Turn oven on to 350F, but only allow to preheat for one minute then turn the oven off.
The idea is to just warm the oven; Not to get it hot.
Cover each bowl with a damp towel.
Place in the warm oven to rise 2-3 hours or until the dough has doubled in size.
Flour pizza pans and turn out risen dough on each pan.
Be gentle with the dough while spreading it to the edges in the pan keeping it as even as possible.
Use a fork to dock the entire dough (except the edges where the crust will be).
Preheat oven to 450F.
Bake each dough/crust for 10 minutes without toppings or sauce (yes, i know this is sacreligious to many pizza-philes, but it works for this recipe).
Remove crust from oven, add desired sauce and toppings, and return to the oven for another 15 minutes.
De-pan the pizzas.
Allow pizzas to sit for 5 minutes before slicing (this is the hardest step :) It's a good time to go pour yourself a cold beer).","url":"https://recipe.bluelayer.org/recipe/43855/pizza-dough"},{"id":"43851","title":"Oil-free, Easy and Delicious Chapati!","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
water, bottled, generic
salt, table","directions":"Put the flours and salt in a bowl.
Add the water a little bit at a time, mixing it in with your hands.
Knead it into a dough.
Wrap the dough in plastic wrap and chill in the fridge for about 10 minutes.
Divide the dough into 4 balls.
Dust with whole wheat flour and roll the dough into circles, 20 cm in diameter.
Cook both sides in an ungreased frying pan, pressing down the edges with a dry cloth.
They're cooked when they're a bit puffy, and both sides are brown.
Note: When bubbles appear while cooking, push it down flat with a towel.","url":"https://recipe.bluelayer.org/recipe/43851/oil-free-easy-and-delicious-chapati"},{"id":"43844","title":"Ethiopian Flat Bread (Injera)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Mix and let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy.
It can sit as long as 3 to 6 hours.
When ready, stir batter if liquid has settled on bottom.
Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 to 3/4 cup water.
Batter will be quite thin.
Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat.
Use 1/2 cup batter per injera for a 12-inch pan or 13 cup batter for a 10-inch pan.
Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible.
Batter should be no thicker than 18 inch.
Do not turn over.
Injera does not easily stick or burn.
It is cooked through when bubbles appear all over the top.
Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm.
Finished injera will be thicker than a crepe, but thinner than a pancake.
To serve, overlap a few injera on a platter and place stews on top (I think most kinds of spicy bean or veggie stews/curries would be great with this.
For Ethiopian food, the spicier the better).
Or lay one injera on each dinner plate, and ladle stew servings on top.
Give each person three or more injera, rolled up or folded in quarters, to use for scooping up the stews.
For a more authentic injera, add 1/2 cup teff flour (teff is a kind of millet) and reduce the whole wheat flour to 1/4 cup.","url":"https://recipe.bluelayer.org/recipe/43844/ethiopian-flat-bread-injera"},{"id":"43832","title":"Bagels (Breadmaker) Recipe","ingredients":"water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Set for dough cycle.Let the machine knead the dough once, and then let the dough rise for only 20 min in the machine.
Even if your cycle runs longer, simply remove dough after 20 min and turn off the machine.
Divide the dough into the appropriate number of pcs.
Each piece should be rolled into a rope and made into a circle, pressing the ends together.
You may find it necessary to wet one end slightly to help seal the ends together.
Place these on a well greased baking sheet, cover and let rise only 15 to 20 min.
Meanwhile, bring to a slight boil in a \"nonaluminum pan\",
(Donna German uses a cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or possibly 4 bagels at a time into the water, cooking for about 30 seconds on each side.
Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or possibly dry onion bits if you like and place on the greased baking sheet.
Bake in a preheated 550 degree oven for 8 min.","url":"https://recipe.bluelayer.org/recipe/43832/bagels-breadmaker-recipe"},{"id":"43822","title":"Broccoli- Cauliflower Bake","ingredients":"broccoli, raw
cauliflower, raw
soup, cream of chicken, canned, condensed
cheese, parmesan, hard
onions, raw
spices, thyme, dried
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Steam broccoli and cauliflower until crisp-tender (it will cook a bit in the dish).
Drain.
In a large saucepan mix soup, cheese, onion, and herbs.
Cook and stir until bubbly, stir in veggies and put into a 1 1/2 quart baking dish.
In a bowl mix bread crumbs and butter and sprinkle over veggie mixture.
Bake at 375 Degs.
for 15 minutes or heated through.","url":"https://recipe.bluelayer.org/recipe/43822/broccoli-cauliflower-bake"},{"id":"43814","title":"Hot Swiss & Almond Spread","ingredients":"cheese, parmesan, hard
cheese, parmesan, hard
onions, raw
spices, nutmeg, ground
horseradish, prepared
spices, pepper, black
nuts, almonds","directions":"Combine all ingredients in either a microwaveable bowl or a pot for the stovetop, according to your cooking preference.
If using the microwave, heat for 1-2 minutes at a time on 50% power, stirring periodically, until heated through and cheese is melted (about 6-8 minutes).
If using the stovetop, heat over medium low, stirring frequently (about 6-8 minutes).
This pairs nicely with a variety of food, including bread chunks, crackers, pretzels, and the like!","url":"https://recipe.bluelayer.org/recipe/43814/hot-swiss-almond-spread"},{"id":"43811","title":"Whipped Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees.
Stir all ingredients gently until mixed.
Using electric beaters, beat dough on high for 10 minutes- NO LESS- this is very important!
Drop by teaspoon full on ungreased cookie sheet.
Bake for 10 minutes, just until edges are light brown.
Decorate if you like, I prefer not.
Slivers of red or green candied cherries pressed on before baking make a nice holiday garnish.","url":"https://recipe.bluelayer.org/recipe/43811/whipped-shortbread-cookies"},{"id":"43795","title":"Blueberry Crumble","ingredients":"blueberries, raw
orange juice, raw
sugars, granulated
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Preheat oven to 375F
Combine first 3 ingredients in an 8-inch square baking dish.
Set aside.
Combine oats, flour and brown sugar in a bowl; cut in butter with a pastry blender, until mixture resembles coarse meal.
Sprinkle over berries.
Bake for 30 minutes.
Top with low-fat frozen yogurt.
Calories per serving: 110 Fat: 2 g. Cholesterol: 0 mg.
Sodium: 21 mg.
For exchange diets, count: 1/2 bread/starch, 1 fruit.","url":"https://recipe.bluelayer.org/recipe/43795/blueberry-crumble"},{"id":"43782","title":"Cake Flour Substitute","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Sift the cornstarch and all-purpose flour together.
Mix well.
Sift again to ensure it is evenly combined.
If you only need one cup of cake flour, place 2 tablespoons of cornstarch into a one cup measure.
Fill the remaining space with regular flour.
Sift to ensure it is well combined.
Use to replace cake flour in your recipe.
What is cake flour?
Cake flour has a very low protein content.
Protein aids in the production of gluten.
To achieve a very tender crumb some recipe will call for cake flour which is very finely milled to keep baked goods from getting heavy.
Too much gluten can make baked products heavy.
Cake flour is more starchy with helps to hold larger amounts for sugar and fat without collapsing.
Cake flour is make from the endosperm part of wheat kernels.
As cake flour is milled it is bleached which breaks down excess protein in the flour.
On average cake flour is about 7 percent protein, which is much lower than other flours.
For example \"bread\" flour contains about 14 percent protein to aid in the development of gluten to help the bread rise.
To accomplish this cake flour is heavily milled to achieve a very fine grain.
The very fine grain helps to absorb butter and other fats along with higher quantities of sugar.
With it's higher amount of starch it is better suited for certain baking tasks.
Cake flour is much lighter than other types of flour therefore if substituting cake flour for regular flour use 1 cup plus 2 tablespoons.
Do not use cake flour to make breads as the lower gluten content will inhibited proper rising of yeast based baked goods.","url":"https://recipe.bluelayer.org/recipe/43782/cake-flour-substitute"},{"id":"43780","title":"Bread Machine Whey Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
beverages, protein powder whey based
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Bring the whey to room temperature.
During high temperatures in summer, keep it in the refrigerator.
Put everything except for the butter in the bread machine, set it to the bread loaf setting, and press the start button.
Add butter after 5 minutes.
This is what it looks like sliced.
It's so fluffy.","url":"https://recipe.bluelayer.org/recipe/43780/bread-machine-whey-bread"},{"id":"43778","title":"Whole Wheat Bagels","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
butter, without salt
molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry
spices, poppy seed
seeds, sesame seeds, whole, dried","directions":"Place first 4 ingredients inside the bread pan.
Add molasses and water.
Close cover and place dry yeast into the yeast holder.
SELECT: WHOLE WHEAT DOUGH MODE.
Press start.
(Breadmaker completes the basic dough mode 3 hours and 15 minutes later)
Rest in a greased covered bowl in refrigerator for 20 minutes.
Divide the dough into 6 equal portions.
Roll each portion on a lightly floured surface into a log, approximately 3/4 inch thick and 8 inches long, using the palm of your hand.
Seal the ends together tightly to make a ring with a 1 1/2 to 2 inch hole in the center.
Place on a greased baking pan.
Spray water on top.
Proof at 90 deg.
for 30 minutes 6.
Bring 1 gallon water with 1 tablespoon sugar to a boil.
Reduce to a simmer.
Cook 4 or 5 bagels at a time for 7 minutes, turning once.
Drain well.
Place on a greased baking pan.
Sprinkle tops with poppy seeds or sesame seeds, if desired.
Bake in 45 deg.
oven for 25 to 30 minutes until golden brown, turning them over after half the baking time.","url":"https://recipe.bluelayer.org/recipe/43778/whole-wheat-bagels"},{"id":"43758","title":"No-Knead Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
molasses
water, bottled, generic
salt, table
wheat germ, crude
water, bottled, generic
butter, without salt
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 250F.
Sprinkle yeast over 2/3 cup lukewarm water and add honey.
The yeast should proof.
Warm flour in a 250F oven for about 20 minutes.
Combine molasses and 2/3 cup of lukewarm water and add to the yeast mixture.
Stir this into the flour.
Add salt, wheat germ, and 1 1/3 cups lukewarm water.
The dough will be sticky.
Butter a 9\"x5\" loaf pan and turn the dough into the pan.
No kneading is necessary.
(When I next make this, I'm planning to divide it into 2 loaf pans because I think smaller, non-mushroom-shaped loaves will be easier and less crumb-y to cut.
But if you do this, don't bake it for 50 minutes.
That's too long.
I'll edit again once I figure that time out.
).
Sprinkle sesame seeds over the top.
Let rise to about 1/3 more.
(45-60 minutes).
Preheat oven to 375F.
Bake for 50 minutes until crust is brown.
Remove pan from oven and cool on rack for 10 minutes.
Remove bread from pan and cool completely on rack.","url":"https://recipe.bluelayer.org/recipe/43758/no-knead-whole-wheat-bread"},{"id":"43754","title":"Yogurt Cornbread","ingredients":"yogurt, greek, plain, nonfat
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
corn, sweet, white, raw
sugars, granulated
spices, onion powder
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in the bread machine in the order suggested by the manufacturer.
Select the basic white bread cycle or the whole grain cycle.","url":"https://recipe.bluelayer.org/recipe/43754/yogurt-cornbread"},{"id":"43753","title":"Skillet Soda Bread (America's Test Kitchen)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Heat the oven to 400 degrees and adjust a rack to the center position.
Place the flours, soda, cream of tartar, salt and sugar in a large mixing bowl.
Add the butter and rub it into the flour using your fingers until it is completely incorporated and the mixture resembles coarse crumbs.
Make a well in the center and add the buttermilk.
Work the liquid into the flour mixture using a fork until the dough comes together in large clumps.
Turn the dough onto a work surface and knead briefly until the loose flour is just moistened.
The dough will still be scrappy and uneven.
Form the dough into a round about 6 to 7 inches in diameter and place in a cast iron skillet.
Score a deep cross on top of the loaf and place in the heated oven.
Bake until nicely browned and a tester comes out clean when inserted into the center of the loaf, about 40 to 45 minutes.
Remove from oven and brush with a tablespoon of melted butter if desired.
Cool for at least 30 minutes before slicing.
Serve slightly warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/43753/skillet-soda-bread-americas-test-kitchen"},{"id":"43745","title":"Three Grained Molasses Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
salt, table
water, bottled, generic
molasses
sugars, brown
oil, olive, salad or cooking","directions":"Mix all ingredients in a large bowl.
Pour batter into greased loaf pan.
Bake at 350 for an hour or until done.
Remove from pan and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/43745/three-grained-molasses-bread"},{"id":"43738","title":"Multi-Seed Crackerbread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, olive, salad or cooking
water, bottled, generic
seeds, sesame seeds, whole, dried
spices, poppy seed
seeds, flaxseed
spices, caraway seed
spices, rosemary, dried
spices, tarragon, dried
spices, thyme, dried
salt, table
spices, pepper, black","directions":"Preheat oven to 450.
In a medium bowl, whisk together flours, cornmeal and salt.
Drizzle in olive oil and mix to combine - it will be pretty lumpy looking.
Add about 3/4 cup of the water and mix together until the dough comes together.
You want it to be stiff, but not crumbly - if it is too dry, add a bit more water.
Scoop out dough onto a lightly floured surface and knead a few times until the dough becomes smooth and supple.
Don't knead for 10 minutes like you would bread - you just want the dough to hold together well and be smooth.
Divide into 8 equal portions and cover with saran wrap.
In a small bowl, mix together sesame seeds, poppy seeds, flax seeds, caraway seeds, rosemary, tarragon, thyme, salt and pepper.
Scatter about 1 tablespoon of the seed mixture onto your work surface - press one piece of dough into the seed mixture and begin to roll it with a rolling pin.
Keep turning the dough as you roll it into the seed mixture - flip it over and add a bit more of the seed mixture if it begins to be too sticky.
Roll the dough into whatever shape you can - you want to get the dough as thin as you can and have the seeds dispersed throughout the dough.
Repeat with the remaining seed mixture and dough.
Place the dough on a parchment lined baking sheet and bake until the top is golden brown - about 7 to 10 minutes.
Start watching very close at the 7 minute mark as it can go from golden to too dark in a snap.
Remove and set on a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/43738/multi-seed-crackerbread"},{"id":"43707","title":"Mccormick's Meatloaf Seasoning Mix","ingredients":"mustard, prepared, yellow
spices, paprika
salt, table
spices, thyme, dried
spices, basil, dried
spices, pepper, black
spices, garlic powder
spices, onion powder","directions":"Combine dry spices and seal in ziploc or vacuum seal bag (or jar).
MEATLOAF DIRECTIONS:1 package Meat Loaf Seasoning Mix, 2 pounds ground beef or ground turkey, 2 eggs, 1/2 cup milk, 2 slices bread, finely crumbled or 1/4 cup dry bread crumbs, 1/2 cup ketchup.
Mix Seasoning Mix, ground beef or turkey, eggs, milk and bread crumbs in large bowl (Ialso add the ketchup in this step).
Shape into a loaf.
Place loaf in a shallow baking pan or 9x5-inch loaf pan.
Spread ketchup over top of loaf.
Bake in preheated 375F oven 1 hour or until cooked through.
Makes 10 servings, approx 3oz each.","url":"https://recipe.bluelayer.org/recipe/43707/mccormicks-meatloaf-seasoning-mix"},{"id":"43706","title":"Honey Wheat Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Load ingredients in the order given.
Set your machine for regular or delayed bake cycle.","url":"https://recipe.bluelayer.org/recipe/43706/honey-wheat-bread"},{"id":"43651","title":"Yoghurt Scone Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
yogurt, greek, plain, nonfat","directions":"Sift flour, salt, sugar.
Pour in the oil and enough yoghurt to form a soft dough-mix with cutting motion rather than stirring.
Place on an oiled baking tray and pat into a large round (rather like a giant scone).
Bake on middle shelf of oven at 220C for 10 minutes then reduce heat to 180C and bake for 30 minutes more.","url":"https://recipe.bluelayer.org/recipe/43651/yoghurt-scone-bread"},{"id":"43646","title":"Chock-Full of Lycopene Tomato Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
tomatoes, red, ripe, raw, year round average","directions":"Measure out the ingredients.
Add in enough tomatoes so that they come just to the top of the broth, but use the line of the broth to measure.
Place the dry yeast into the designated location in the bread maker, add the rest of the ingredients to the case, and leave it up to the machine up to the first rising .
After the first rising, lightly remove the gas, roll them up, place the seams facing downwards, cover with plastic wrap and then a wet cloth, and let sit for 20 minutes.
Memo on the size of each roll 48 g x 8.
After letting them sit, release the gas and roll them back up, place the seam facing downwards, line them up on a cookie sheet, and let them rise for the second time.
Use the oven's rising function at 40C for 25 minutes.
They will have increased one size bigger after the second rising.
If you are going to coat them in eggwash or decorate them, then do it at this point.
Bake in an oven preheated to 180C for 13 to 15 minutes, and it is done.
These are my favorite sliced tomatoes.
These ones are salted, so I used 3 g salt.
Use 3.5 g salt for unsalted kinds.
The bread is already made with a tomato base, so you only need to top it with pesto genovese, wieners, and cheese to turn it into a pizza.","url":"https://recipe.bluelayer.org/recipe/43646/chock-full-of-lycopene-tomato-bread"},{"id":"43641","title":"Semolina Squares","ingredients":"semolina, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, saffron
sugars, granulated","directions":"1 .
Mix the semolina and butter till the mixture looks like breadcrumbs.
Add the milk powder, evaporated milk, saffron and sugar and mix.
Leave for 3 hrs so that the mixture doubles in size.
Put into a dish and cook for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/43641/semolina-squares"},{"id":"43637","title":"French Baguettes Using Two Yeasts","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
water, bottled, generic
beverages, ovaltine, classic malt powder
salt, table
leavening agents, yeast, baker's, active dry","directions":"make a poolish Put 480g flour and 480g springwater and one tablespoon of sourdough starter yeast put in a plastic bowl cover with cling film and place in airing cupboard or other warm area, until the mixture is well fermented(very frothy)could take several hours.
Transfer frothy mix into a a cold stainless steel bowl to retard the yeast action and place in fridge until late Thursday evening Remove from fridge put mix into a large plastic bowl cover and leave safe until friday morning.
Final Dough Friday Add spring water/malt instant yeast to poolish, then 665g flour(no salt)Mix then rest for twenty minutes.
Pour out onto work surface.
Now for the french kneading(throw and slap method) you will need a plastic dough scraper to help, work the mix for at least 10 minutes when the dough begins to come together and you see the gluten developing.
You can rest the dough for twenty minutes, and have a rest yourself Now add your salt and continue kneading for another ten to fifteen minutes.
Put dough into two large bowls to make 2 baguetes each 250g and 1 large 350g place in airing cupboard for two hours.
Tip dough onto work surface divide and shape into baguettes proof for one hour in metal baguette tins(to assist slashing I sprinkle rice flour over top which will give you the desired surface for slicing I use a razor blade) in warm area I use hot water bottles.
Cook four small baguettes 26 minutes ( first 5 at 250) remainder 190 turn once Place on wire racks to cool.
The larger two I would suggest a total of thirty to thirty five minutes.
Good baking.","url":"https://recipe.bluelayer.org/recipe/43637/french-baguettes-using-two-yeasts"},{"id":"43625","title":"Great Grandmother Hiedts' Gingerbread Men Recipe","ingredients":"sugars, granulated
butter, without salt
molasses
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In large mixing bowl cream together sugar and butter.
Add in molasses.
In a separate bowl mix soda and lowfat milk.
(Add in 2 tsp.
vinegar or possibly lemon juice to lowfat milk to sour it.)
Add in to creamed mix.
Stir in dry ingredients.
Refrigeratethoroughly.
Roll out on floured surface and cut out.
Bake 8 min at 425 degrees.
Cold, frost and decorate.
You can also roll into 1 inch balls and flatten with a glass if you do not want to cut them out.
Bake in preheated 350 degree oven for 8 min.","url":"https://recipe.bluelayer.org/recipe/43625/great-grandmother-hiedts-gingerbread-men-recipe"},{"id":"43624","title":"Light Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/43624/light-whole-wheat-bread"},{"id":"43557","title":"Basic Pie Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Hand method: Combine the flour and salt in a mixing bowl and toss together.
Drop in the shortening.
With your fingertips, two knives, or possibly a pastry blender, blend the ingredients together, working quickly, till you have a mix of tiny, irregular flakes and bits about the size of coarse bread crumbs.
Sprinkle on the water 1 Tbsp.
at a time, stirring gently with a fork after each addition.
Add in just sufficient water for the dough to create a rough mass.
With floured hands pat the dough into a smooth cake - or possibly into 2 cakes, one just slightly larger than the other, if you are making a double-crust pie.
The dough is now ready to use.
It is not necessary to refrigeratethis dough, although for convenience it may be wrapped in plastic wrap and refrigerated for up to 2 days.
Rolling out the dough: Roll the dough out on a floured surface (using the larger piece if it is the bottom of a double-crust pie) till it is about 1/8-inch thick and 12 inches in diameter, or possibly about 2 inches larger than the top of the pie pan.
Try to keep the dough as round as possible.
Transfer the rolled-out pastry to the pie pan.
Pat the pastry in around the edges to fit the pan's shape.
If you are making a double-crust pie, roll out the remaining pastry for the top crust and set aside on waxed paper.
Comments: Crisp and flaky, a good crust for custard, chiffon, and fresh-fruit pies.
For successful pastry making, follow these three rules: take care not to overblend the fat and flour, add in sufficient water so which the dough can be rolled out easily (better too much water than not sufficient), and handle the pastry no more than necessary.
Overblending, too little water and too much handling can make a crust tough.
If desired the taste of butter, use it in place of shortening, or possibly try a mix of butter and shortening.
The crust will be firmer than which made with shortening only.","url":"https://recipe.bluelayer.org/recipe/43557/basic-pie-pastry-recipe"},{"id":"43553","title":"Soft Grain Bread","ingredients":"water, bottled, generic
butter, without salt
honey
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched","directions":"In large mixing bowl, combine all-bran cereal, oats, whole wheat flour, dry milk powder, potato flakes, yeast, salt, and 2 cups bread flour; set aside.
In microwave, heat water, honey and butter to 110 to 120 degrees.
Add water mixture to flour mixture and beat on medium speed with mixer for 2 minutes.
Gradually add enough flour for the mixture to form a stiff dough.
Turn dough out onto floured board and knead about 10 minutes, adding flour as needed (I use my KitchenAid mixer with a dough hook).
Be careful not to add too much flour or the bread will be heavy.
Place the kneaded dough in a large oiled bowl and turn dough over to coat with the oil.
Cover the dough with a large cloth and set aside in warm place to rise until it is doubled in size.
Punch dough down and turn out onto floured board.
Divide into 5 portions, shape each into loaves, and place in greased 4 1/2 x 8 1/2 inch non-stick loaf pans (the dark pans brown the bread better than the shiny pans).
Cover pans with a cloth and let rise until doubled.
Bake in a preheated 375 degree oven for about 25 to 30 minutes.
Remove bread from pans immediately and let cool on rack.
Brush tops of loaves with butter.","url":"https://recipe.bluelayer.org/recipe/43553/soft-grain-bread"},{"id":"43544","title":"Rocky Road Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
nuts, almonds
candies, marshmallows","directions":"Place the chocolate in a food processor fitted with the blade attachment.
Pulse 25 to 30 times or until the chocolate is the consistency of coarse breadcrumbs.
Turn the food processor on and run for 1 minute until the chocolate becomes a mass.
Stop the food processor and use a clean spatula to break up the mass, scraping the bottom and sides of the food processor.
Leave the chocolate in the food processor for 1 minute without running or pulsing.
Scrape down the sides and bottom of the processor after the 1-minute rest.
Complete all the steps in the previous paragraph, 3 to 4 times or until the chocolate is smooth, fluid and reaches 90 to 91 degrees F. Do not let the chocolate go above 94 degrees F. If the chocolate is close to but not at 90 degrees, briefly heat with a 10-second blast of warm heat from a hair dryer until it reaches the correct temperature.
Remove the food processor bowl from the base and the blade from the bowl.
Continue scraping and stirring for 1 minute.
Test the temper of the chocolate by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack.
It should set within 3 minutes and be shiny and streak-free.
If the temper test has some streaks, continue scraping and stirring for another minute and test again.
The chocolate should maintain a temperature between 88 and 91 degrees F.
As the chocolate begins to cool it will set on the sides of the food processor; as needed scrape down the sides of the bowl again and briefly heat with a 10-second blast of warm heat from a hair dryer until it is once again 91 degrees F.
Stir two-thirds of the almonds and marshmallow creme into the chocolate just to combine and pour onto a sheet of parchment or a silicone mat set on a half sheet pan inverted over cold packs.
Top with the remaining third of the almonds and marshmallow creme.
Cool until set, approximately 30 minutes.
Break into large pieces to serve.
Store in an airtight container in a cool, dark place.","url":"https://recipe.bluelayer.org/recipe/43544/rocky-road-bark"},{"id":"43541","title":"Pumpkin Cranberry Walnut Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
pumpkin, raw
cranberries, dried, sweetened
nuts, walnuts, english
pumpkin, raw
syrup, maple, canadian
oil, olive, salad or cooking
beverages, almond milk, unsweetened, shelf stable
vanilla extract","directions":"Preheat the oven to 350 degrees F.
In a large bowl, combine the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice.
Add the dried cranberries and chopped walnuts.
In a separate medium mixing bowl, whisk together the pumpkin puree, maple syrup, sunflower oil, milk, and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix the batter.
Pour the batter into a nonstick 9x5 loaf pan and bake 4550 minutes.
Loaf is ready when a toothpick inserted comes out clean.
Allow to cool completely before removing from the pan.","url":"https://recipe.bluelayer.org/recipe/43541/pumpkin-cranberry-walnut-bread"},{"id":"43538","title":"Bagels","ingredients":"water, bottled, generic
honey
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Make dough let rise only twenty minutes in machine cut into 12 pieces.
Roll into balls and using the thumb put hole in middle and turn to shape make sure you have a good opening dust with flour if you have to Place on greased cookie sheet and let rise 15 to 20 minutes.
In a pan, put in about 2 inches of water and bring to a slight boil carefully lower 3 or 4 bagels at a time cooking 30 seconds on each side.
Remove bagels and drain on towel sprinkle with poppy seeds, sesame seeds or onion bits if you want then place on greased cookie sheet and bake in a PREHEATED 550 oven 8 minutes.
All so try rolling dough in to rectangles and roll up a hot dog in it and seal well with water.
After they are cooled they can be frozen and will last 1 month to 6 weeks.","url":"https://recipe.bluelayer.org/recipe/43538/bagels"},{"id":"43517","title":"Onion Cheese Bread (Bread Making Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
onions, raw
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cheese, parmesan, hard","directions":"add first 5 ingredients into the bread maker in order.
Use a spoon to level out the flour, then sprinle yeast on top of flour.
Set machine to Basic setting.
When the \"add in\" beeper beeps, add in cheese.
Let it bake and enjoy!","url":"https://recipe.bluelayer.org/recipe/43517/onion-cheese-bread-bread-making-machine"},{"id":"43491","title":"Abm Wheatlet And Corn Flour Bread Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat germ, crude
oat bran, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
parsley, fresh","directions":"Add in the liquid and solid ingredients and the yeast in order according to the manufacturer's instructions.
Run on regular/basic and medium crust.
The cream of wheat is not as gritty as cornmeal and yet the corn flour provides the corn taste.
I made my first loaf with parsley but as for any cornmeal bread or possibly muffin, the addition of garlic, chiles, bacon bits and/or possibly cheese should work.","url":"https://recipe.bluelayer.org/recipe/43491/abm-wheatlet-and-corn-flour-bread-recipe"},{"id":"43434","title":"Crusty Parmesan Chicken Recipe","ingredients":"bread crumbs, dry, grated, plain
cheese, parmesan, hard
spices, paprika
spices, garlic powder
spices, pepper, black
parsley, fresh
butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine bread crumbs, Parmesan cheese, paprika, garlic salt, pepper and parsley.
Heat butter over medium heat.
Dip chicken pcs into batter and roll in crumb mix.
Place chicken, skin side up, on lightly greased baking pan, arranging pcs so they don't touch.
Bake at 350 degrees for 1 hour or possibly till meat is no longer pink.
Makes 4 or possibly 5 servings.","url":"https://recipe.bluelayer.org/recipe/43434/crusty-parmesan-chicken-recipe"},{"id":"43427","title":"Structural Gingerbread House Dough","ingredients":"syrups, corn, light
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a medium microwave-safe bowl, heat corn syrup, brown sugar and margarine until margarine has melted and sugar has dissolved completely.
Stir until smooth.
Meanwhile, in a large bowl, combine flour and salt.
Add syrup-sugar-margarine mixture.
Mix well.
Wrap the dough in plastic and let it rest at least 30 minutes at room temperature.
Heat the oven to 350 degrees.
Roll out the dough 1/4-inch thick onto a sheet of parchment cut to fit your baking pan.
Lightly flour the cardboard patterns and place them on the rolled-out dough, leaving a 1-inch space between pieces.
Try to fit as many as you can without crowding.
For clean edges, cut with a pizza wheel.
Remove and reserve excess dough.
Reroll dough scraps for the remainder of the pieces.
Grab the opposite edges of the parchment paper and transfer to the baking sheet.
Bake 12 to 15 minutes or until pieces are firm and lightly browned around the edges.
Cool completely before removing from pans.
This recipe can easily be increased, if you want to make it a project for several kids by doubling or even tripling the ingredients.
Instead of measuring out the flour, for a double recipe, use 1 (5-pound) bag plus 1 cup flour.
For a triple recipe, use two (5-pound) bags plus 2 cups flour.","url":"https://recipe.bluelayer.org/recipe/43427/structural-gingerbread-house-dough"},{"id":"43416","title":"Eggless Chocolate Chip Banana Bread","ingredients":"sugars, granulated
sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
bananas, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Note: This recipe does NOT contain eggs or milk.
In a large bowl, cream sugars and butter for about 5 minutes (mixture does not get smooth).
Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with bananas, beating after each addition (the batter will be thick).
Stir in the chocolate chips.
Spoon into a greased 9-inch x 5-inch x 3-inch loaf pan (I used three 5.75 x 3 inch loaf pans).
Bake at 350 degrees F for 40-45 minutes or until bread tests done with a toothpick.
Cool in the pan for 10 minutes before removing to a wire rack.
Recipe adapted from Janines best Banana Bread, found in All Recipes.","url":"https://recipe.bluelayer.org/recipe/43416/eggless-chocolate-chip-banana-bread"},{"id":"43409","title":"Whipped Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"With and Electric mixer, beat butter & Icing sugar until it stands up like egg whites.
In a seperate medium bowl, combine flour and corn starch.
Add slowly to butter and icing sugar mixture.
(I find when your mixer starts to power out, then use a wooden spoon to take over, but please try to use the mixer as long as possible).
Drop from teaspoon onto cookie sheet about 2 inches apart.
Top cookies with jub-jubs, bar cherries, or anything really.
My oldest son loves smarties on his.
Imagination is up to you.
Bake at 300 for approx 30 minutes until bottom edges turn a light brown.
(Because all ovens vary please start checking them at about 20-25 minutes).","url":"https://recipe.bluelayer.org/recipe/43409/whipped-shortbread"},{"id":"43397","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Mix first 4 ingredients in a big bowl with a fork.
Pour in buttermilk and raisins.
Stir really fast until everything comes together like a ball of clay.
Knead on a floured board for a few seconds.
Place on lightly floured baking sheet.
Cut a deep cross on top, all the way down the sides.
Bake at 425 about 45 mins, until nicely browned and sounds hollow when tapped on the bottom.
Place on rack to cool, or better yet, eat right out of the oven!","url":"https://recipe.bluelayer.org/recipe/43397/irish-soda-bread"},{"id":"43387","title":"Oven-Baked Parmesan Croutons","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Preheat oven to 350 F
In a shallow baking pan toss bread with oil.
Toss bread with Parmesan and bake in middle of oven, stirring occasionally, 30 minutes, or until golden.
Croutons keep in an airtight container at room temperature 1 week.","url":"https://recipe.bluelayer.org/recipe/43387/oven-baked-parmesan-croutons"},{"id":"43386","title":"Chicken Cutlet for One","ingredients":"wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, onion powder
spices, pepper, black
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
oil, olive, salad or cooking","directions":"Mix together first six ingredients in a shallow bowl, and set aside.
Flatten chicken breast to 1/4 inch thick.
Coat both sides of chicken in milk and then cover both sides of chicken with breading, sprinkle one side with 1/8 teaspoon of seasoned salt.
Heat olive oil in small pan over medium heat till hot, but not smoking.
Put the seasoned side of the chicken in the oil first, then sprinkle the rest of the seasoned salt over the top.
Fry until the underside is a light golden brown, turn and brown other side.","url":"https://recipe.bluelayer.org/recipe/43386/chicken-cutlet-for-one"},{"id":"43382","title":"Naan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
yogurt, greek, plain, nonfat
yogurt, greek, plain, nonfat","directions":"Preheat oven to 350*F.
Sift dry ingredients into bowl.
Mix in all yogurt.
Knead on floured surface until smooth and elastic (10 minutes).
Form into ball and return to bowl; cover with plastic.
Let rest 2 hours (dough won't rise).
Turn dough onto floured surface and divide into 4.
form each into a ball.
roll into an 8-inch round.
bake 8-10 minutes, just browning tops.
NOTE: dough MAY rise while baking, but it will fall flat when cooled.","url":"https://recipe.bluelayer.org/recipe/43382/naan-bread"},{"id":"43366","title":"Feather Bread (Bread Maker - for Bread - Rolls - and Buns.)","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Be sure to whisk that flour before measuring - I soften the margarine in the micro wave.
Place ingredients in order listed with the flour and yeast going in last.
Choose your cycle.During the first mixing check to assure your dough has the right amount of flour and water - dough should look nice and shiny.Flours differ so you may need to add lukewarm water a teaspoon at a time if it is too dry- a sprinkling of flour if too sticky.
Never add more then 3 tablespoons of either the flour or the water.
In my breadmaker the whisked flour and the carefully measured ingredients are right on.
Makes a large loaf.
FOR DOUGH use dough cycle - when cycle complete shape into bread, buns or rolls.
I often make braided loaves topping with sesame seeds.
Brush tops with softened butter or margarine.Rise 20 to 30 minutes or until double in size.
Bake in a 350 oven until nicely golden brown brushing with softened butter or margarine just before they are done - I brush them again when I take them out - makes for nice tops.
Time varies - check your machine.
Cooking time is machine and baking time.","url":"https://recipe.bluelayer.org/recipe/43366/feather-bread-bread-maker-for-bread-rolls-and-buns"},{"id":"43361","title":"Special Chicken","ingredients":"mustard, prepared, yellow
salad dressing, mayonnaise, regular
honey
bread crumbs, dry, grated, plain
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Butterfly chicken breasts as evenly as possible.
Hammer out if thicker in different places.
Pre-heat oven to 375.
Slather the chicken fillets in the mustard and mayo mixture (you can change the ratio if you want more mustard flavor.
OR use light mayo if youd like!)
Then lay the fillet in the breadcrumbs and cover both sides.
Roll up like a swiss cake roll and place in a Pyrex baking dish with the open end facing down.
Bake for 30 mins covered with aluminum foil and the last 15 mins uncovered.","url":"https://recipe.bluelayer.org/recipe/43361/special-chicken"},{"id":"43357","title":"Buurebrot / Swiss Half Rye Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry","directions":"(\"Strong white\" flour is the UK term for all-purpose flour.)
Mix the yeast in 1/2 C of the water at blood heat, and leave 15 min to proof.
Sift the mixed wheat and rye flours into a mixing bowl to hot.
When the yeast has proofed, make a well in the flour, pour the yeast mix in, and cover it over with a little flour.
Leave for 20 min to \"set the sponge\".
When this time has elapsed, begin mixing (or possibly kneading with the dough hook if using a mixer).
Add in 2 c. of the water, check for texture, and add in the rest if necessary.
Knead vigorously.
If using a dough hook, somewhere about 10 min into the process the dough will suddenly change texture and require more flour.
Add in it (probably about another 150 g).
Turn the dough into an oiled bowl to rise.
The texture will be somewhat sticky.
After allowing to rise for 1-1&1/2 hrs, turn out of the bowl, punch down, and divide into two loaves.
Turn into nonstick pans (or possibly greased ones) and allow to rise for another hour.
Bake at 220C for 35 min.
Turn out of the pans and allow to sit in the still-warm oven upside down for 5 min to harden the crusts.
Let sit overnight before cutting.","url":"https://recipe.bluelayer.org/recipe/43357/buurebrot-swiss-half-rye-bread-recipe"},{"id":"43342","title":"Irish Dark Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees Fahrenheit.
Grease two loaf pans.
Sift all-purpose flour, whole wheat flour, baking soda and baking powder together into a large bowl.
Add brown sugar and stir well to incorporate, being very careful to break up any lumps of brown sugar.
Add buttermilk and stir well.
Divide the dough between the two prepared loaf pans.
Bake for about 45 minutes or until brown and crunchy.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/43342/irish-dark-soda-bread"},{"id":"43334","title":"No-Oil Added Okara and Sweet Potato Crunchy Sticks","ingredients":"sweet potato, raw, unprepared
okara
wheat flours, bread, unenriched
sugars, granulated","directions":"Preheat the oven to 320F/160C.
Cook the sweet potato in advance by steaming or boiling.
Heat the okara in a microwave for about 3 minutes to remove a little bit of the excess moisture.
Mix the sweet potato and okara together while they are hot and add sugar at this point if you want.
Add strong bread flour when the sweet potato and okara are mixed.
Knead well to mix.
Lay cellophane wrap and place the dough.
Cover with another sheet of cellophane wrap and roll out the dough into 3mm thick.
Cut the dough into about 1cm sticks and poke holes using a fork.
Line on a baking sheet and bake for about 20 to 30 minutes while watching over them.
When ready, let cool on a rack and store in a jar or an air-tight container.
If you cut the stick about 1 to 1.5cm thick, they can also be made into chips.
They're crispy and delicious.","url":"https://recipe.bluelayer.org/recipe/43334/no-oil-added-okara-and-sweet-potato-crunchy-sticks"},{"id":"43332","title":"Toasted Cheese Bread","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
cheese, parmesan, hard
sauce, worcestershire
spices, garlic powder","directions":"Grate cheeses and mix together.
In mixer add all ingrediants until well blended.
Toast bread in toaster.
Spread with cheese spread.
Broil on cookie sheet until brown & bubbling (about 1-2 min)","url":"https://recipe.bluelayer.org/recipe/43332/toasted-cheese-bread"},{"id":"43309","title":"Classic Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, powdered","directions":"Sift together flour and salt into a bowl.
Put butter into the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl.
Gradually add confectioners sugar; beat until pale and fluffy, about 2 minutes.
Reduce speed to low.
Add flour mixture all at once; mix until just combined.
Preheat oven to 300F, with rack in upper third.
Using plastic wrap, press dough into a buttered 10-inch fluted tart pan with a removable bottom.
With plastic on dough, refrigerate 20 minutes.
Remove plastic wrap.
Cut out a round from center using a 2 1/4-inch cookie cutter; discard.
Put cutter back in center.
Cut dough into eight wedges with a paring knife.
Using a wooden skewer, prick all over at 1/4-inch intervals.
Bake until golden brown and firm in center, about 1 hour.
Transfer pan to a wire rack.
Recut shortbread into wedges; let cool completely in pan.
Cookies can be stored in an airtight container at room temperature up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/43309/classic-shortbread"},{"id":"43305","title":"3 Ingredient Melt in Your Mouth Shortbread Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"Preheat oven to 350F.
Combine all ingredients and mix for a FULL 10 minutes.
Yes, I said a full 10 minutes!
Mixture will start out very dry and crumbly but will become batter like after the full 10 minutes.
I like to use my stand mixer for this, but a hand mixer will do the trick if it is a strong one.
Drop from teaspoons or a piping bag onto a cookie sheet, I find teaspoons work best.
Decorate with maraschino cherries or sprinkles if you feel fancy.
Bake for approx 15 minutes or until bottoms are very lightly brown.
Watch that the tops don't turn brown!","url":"https://recipe.bluelayer.org/recipe/43305/3-ingredient-melt-in-your-mouth-shortbread-cookies"},{"id":"43303","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
spices, caraway seed
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Preheat oven to 375F.
Butter and flour a large baking sheet, knocking off excess flour.
Sift together 4 cups flour, baking soda, and salt into a large bowl and stir in sugar, caraway, and raisins.
Add buttermilk and stir just until dough is evenly moistened but still lumpy.
Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough.
Halve dough and form into 2 balls.
Pat out each ball into a domed 6-inch round on baking sheet.
Cut a 1/2-inch-deep X on top of each loaf with a sharp knife, then brush loaves with butter.
Bake in middle of oven until golden brown and bottoms sound hollow when tapped, 35 to 40 minutes.
Transfer loaves to racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/43303/irish-soda-bread"},{"id":"43266","title":"The Woodward Veggie Burger","ingredients":"onions, raw
spices, garlic powder
oil, olive, salad or cooking
spices, basil, dried
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, cashew nuts, raw
nuts, walnuts, english
nuts, almonds
seeds, sunflower seed kernels, dried
soy sauce made from soy (tamari)
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)","directions":"In a frying pan, saute onions and garlic in the olive oil.
When onions are translucent, add the basil and mix well.
Add the mixture to the cooked rice.
Lightly toast nuts in frying pan and allow to cool.
In a blender or food processor, grind all the nuts and sunflower seeds until coarsely ground.
Add to the rice mixture with the tamari sauce and tahini.
Shape into patties.
To cook, brown in a nonstick pan on medium heat in olive oil.
Veggyburgers should be served in pita bread or burger buns with your favorite accompianments.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/43266/the-woodward-veggie-burger"},{"id":"43254","title":"European Black Bread (Bread Machine)","ingredients":"water, bottled, generic
vinegar, cider
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
onions, raw
spices, caraway seed
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oat bran, raw
leavening agents, yeast, baker's, active dry","directions":"Put in ingredients in order given.
Bake on basic cycle.","url":"https://recipe.bluelayer.org/recipe/43254/european-black-bread-bread-machine"},{"id":"43239","title":"Orange Spice Shortbread","ingredients":"butter, without salt
sugars, powdered
orange juice, raw
spices, ginger, ground
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter until it is nice and light.
Cream in the sugar, orange peel, and the spices.
Now work in the flour.
Knead the dough on an unfloured board until nice and smooth.
Spray the shortbread pan very lightly with non stick veggie spray.
Firmly press the dough into the shortbread pan.
Prick the entire surface with a fork, and bake right in the pan.
Bake at 325 degrees for about 30-35 minutes, or until lightly browned.
Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
If the shortbread does not come right out, tap one edge of the pan.
Cut the shortbread into serving pieces while it is still warm.","url":"https://recipe.bluelayer.org/recipe/43239/orange-spice-shortbread"},{"id":"43237","title":"Buttery Pecan Date Spread","ingredients":"butter, without salt
cheese, parmesan, hard
dates, deglet noor
nuts, pecans
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"in small mixer bowl combine the cream cheese, beat at med speed, scraping bowl often until well mixed.
by hand stir in remaining ingredients.
serve with crackers or nut bread.
store refrigerated.","url":"https://recipe.bluelayer.org/recipe/43237/buttery-pecan-date-spread"},{"id":"43235","title":"Butter Shortbread Wedges","ingredients":"butter, without salt
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
orange juice, raw
water, bottled, generic","directions":"Preheat oven to 300F.
Lightly grease an 8-inch cake round cake pan In a large mixing bowl, cream together the butter and two sugars until fluffy Sift the flour and salt into the butter and sugar mixture.
Add the extract and water mixture and bring everything together to form a soft dough Press the dough out evenly in the pan.
Prick the dough well and score into 8 triangles with a knife.
Bake for 30-35 minutes or until the cookie is pale golden and crisp.
Sprinkle with the extra sugar, then cut along the marked lines to make the fantails.
Leave the shortbread in the pan to cool before cutting and removing from the pan Store in an air tight container.","url":"https://recipe.bluelayer.org/recipe/43235/butter-shortbread-wedges"},{"id":"43215","title":"Cranberry Sauce (Bread Machine)","ingredients":"cranberries, dried, sweetened
sugars, granulated
cranberry juice, unsweetened
vanilla extract
orange juice, raw","directions":"Place all ingredients in a medium bowl.
Stir to combine.
Transfer to the bread pan fitted with the kneading paddle.
Select Jam cycle.
Press start.
Scrape the sides of the pan at 5 and 10 minutes into the cycle.
Transfer cranberry sauce to clean jars.
Let cool, then cover and refrigerate.
Keeps refrigerated 4 to 6 weeks.","url":"https://recipe.bluelayer.org/recipe/43215/cranberry-sauce-bread-machine"},{"id":"43211","title":"Healthier Zucchini Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
squash, summer, zucchini, includes skin, raw
oil, olive, salad or cooking
egg substitute, powder
water, bottled, generic","directions":"Preheat oven to 350.
Combine all dry ingredients, sifting if necessary.
In a small bowl, whisk together egg substitute and hot water until smooth and no lumps.
In a medium bowl, combine sugar, zucchini, oil, and egg mixture until all sugar is incorporated.
Pour wet mixture into dry and mix until combined.
You may need to add a little water.
Spoon into a greased loaf pan and bake for about 30 minutes, or until fork comes out clean.","url":"https://recipe.bluelayer.org/recipe/43211/healthier-zucchini-bread"},{"id":"43207","title":"Parmesan Croutons","ingredients":"wheat flours, bread, unenriched
butter, without salt
spices, paprika
salt, table
cheese, parmesan, hard","directions":"Toast french bread cubes in the oven at 400 degrees for 10 minutes.
In a saute pan, melt butter.
Add paprika, salt and toasted bread cubes and toss to coat.
Toss with Parmesan.","url":"https://recipe.bluelayer.org/recipe/43207/parmesan-croutons"},{"id":"43191","title":"Artichoke Spinach Dip","ingredients":"lemon juice, raw
spices, garlic powder
cheese, parmesan, hard
salad dressing, mayonnaise, regular
artichokes, (globe or french), raw
spinach, raw
wheat flours, bread, unenriched","directions":"Filling:.
Sautee garlic.
Blend all ingredients together lightly.
Bake at 350 degrees until warm and bubbly.
Eat with toasted pita bread or chips.
Artichoke Cheese toast:.
Slice a loaf of Italian bread in half length wise.
Scoop out the center with your fingers, cut into pieces, and toast until lightly browned.
Cool and set aside.
Fold bread pieces into dip.
Spoon mixture into bread shells.
Sprinkle with additional Parmesan cheese.
Bake in preheated oven, 350 degrees 18-20 minute.
To Freeze:.
Wrap, label, and freeze before baking.
To Prepare after Freezing:.
Wrap in foil.
Bake directly from the freezer at 350 degrees for 20 minute.
Unwrap foil and bake another 5-10 minute.","url":"https://recipe.bluelayer.org/recipe/43191/artichoke-spinach-dip"},{"id":"43171","title":"Depression Era Homemade Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Mix all ingredients together in a bowl (we dont own a bowl big enough to do this recipe in one bowl, so I halve the recipe into 2 bowls).
Use your handsit will be much easier.
After you have mixed everything together, take the dough out of the bowls, clean up the bowls (make sure to dry them) and spray with cooking spray (the spray will make taking the dough out of the bowls easier after it has risen).
Cover and leave in a warm place to rise.
After the dough has risen for desired amount of time, take dough out of the bowls and knead on a clean counter surface to get all the air bubbles out.
Separate dough into pieces and place into sprayed bread pans.
Cover and allow to rise again.
Bake at 350 degrees for 30 minutes (mine needed more than 30 minutes though).","url":"https://recipe.bluelayer.org/recipe/43171/depression-era-homemade-bread"},{"id":"43164","title":"100% White Whole Wheat Bread Machine","ingredients":"wheat flour, white, all-purpose, unenriched
vital wheat gluten
wheat germ, crude
seeds, flaxseed
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Place all dry ingredients in bread pan (except dry yeast).
Pour water slowly into the bread pan.
Add honey and oil.
Fill the yeast dispenser with dry yeast.
Program for whole wheat bread.
Press start or set timer.
Add millet, sesame or sunflower seeds instead or combined with flax seeds.
The directions are for Panasonic SD-YD250 if your machine doesn't have a yeast dispenser please follow instructions when to add yeast.
You can also set the machine to basic white bread and you'll get a softer crust.
Actual baking may vary depending on machine and ambient temperature.","url":"https://recipe.bluelayer.org/recipe/43164/100-white-whole-wheat-bread-machine"},{"id":"43161","title":"Shen's First Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add water to bread maker, then all dry ingredients, then yeast.
Let it knead and do its thing, then rise, then take it out and place it in a warm, covered bowl to let rise.
I don't know how long to let it rise for because I didn't let mine rise enough.
Bake at 350 until you feel that it's done.
Yeah, a little vague.
It's delicious!
It'd be better if it was risen more though!","url":"https://recipe.bluelayer.org/recipe/43161/shens-first-wheat-bread"},{"id":"43124","title":"Focaccia Mix in a Jar","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
spices, pepper, red or cayenne
spices, rosemary, dried
wheat flours, bread, unenriched
salt, table","directions":"Combine and pour into an airtight container.
Attach the following instructions on a gift tag if giving as a gift.
Focaccia:Contents of jar/1/2 cup warm water/4 tablespoons olive oil, divided/Salt/Pesto.
Preheat oven to 425 degrees F.
Blend contents of jar, warm water and 2 tablespoons olive oil with a dough hook or wooden spoon until smooth.
If it is dry, add water by the tablespoon.If it sticks, add a bit of flour.Knead until smooth.
Transfer to an oiled bowl, turn to oil all over, cover and let rise until doubled.
Punch dough down and roll into a 13 x 9-inch rectangle.
Brush with remaining oil.Sprinkle with salt; bake 5 minutes.
Pop air bubbles with a fork and continue baking until golden, about 8 minutes more.
Remove from pan and cut into 3-inch squares.Serve warm with pesto.","url":"https://recipe.bluelayer.org/recipe/43124/focaccia-mix-in-a-jar"},{"id":"23221","title":"Bruschetta Salad","ingredients":"tomatoes, red, ripe, raw, year round average
wheat flours, bread, unenriched
fresh red onions,
cheese, parmesan, hard
salad dressing, italian dressing, commercial, regular","directions":"Toss all ingredients in large bowl.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/23221/bruschetta-salad"},{"id":"43108","title":"Goat Cheese Log Rolled in Dried Cranberries","ingredients":"cheese, goat, soft type
cranberries, dried, sweetened","directions":"Remove goat cheese logs from packaging and set aside.
Evenly distribute cranberries on a sheet of parchment paper.
Roll log into the cranberries and wrap with the parchment paper.
Firmly roll wrapped log so cranberries adhere to the cheese.
Place in refrigerator to chill.
Unwrap log 30 minutes before serving.
Serve with your favorite breads or crackers.","url":"https://recipe.bluelayer.org/recipe/43108/goat-cheese-log-rolled-in-dried-cranberries"},{"id":"43105","title":"Buttermilk Banana Bread","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
bananas, raw
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
nuts, walnuts, english","directions":"Preheat oven to 350.
In a small bowl mix together Buttermilk and Baking soda.
Mix and set a side (needs to rise).
In a Large Bowl, mix together Sugar, Butter, Flour, Bananas, and nuts.
Combined Buttermilk mixture with other ingredients.
Pour in to 1 Large bread pan 2 Medium Pans or 3 Small.","url":"https://recipe.bluelayer.org/recipe/43105/buttermilk-banana-bread"},{"id":"43103","title":"Brussels Sprouts with Truffle Butter","ingredients":"brussels sprouts, raw
butter, without salt
bread crumbs, dry, grated, plain
vinegar, red wine
salt, table
spices, pepper, black","directions":"In a large pot of boiling water, cook Brussels sprouts until tender, about 5 minutes.
Drain thoroughly, cut Brussels sprouts in half lengthwise and set aside.
Melt truffle butter in a large heavy bottomed skillet over medium heat.
Add Brussels sprouts and increase heat to high.
Cook stirring often until sprouts are browned, about 3 minutes.
Sprinkle breadcrumbs over the sprouts and stir to combine.
Add vinegar and season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/43103/brussels-sprouts-with-truffle-butter"},{"id":"43101","title":"Bagels - Dg","ingredients":"water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"DG Bread Machine Cookbook 160 Let machine knead dough once, then let dough rise 20 min.
only in machine.
Even if cycle runs longer, simply remove dough after 20 minutes and turn off machine.
Divide dough into appropriate number of pieces.
Each piece shoul Place these on well greased baking sheet, cover and let rise only 15 to 20 minutes.
Meanwhile, bring to slight boil in a NONALUMINUM pan, (Donna uses cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into water, cook for a few minutes on each side.
Bake in a 350F (180C) F oven until lightly browned.
You may coat with an egg wash and sprinkle with seasames seeds before baking if you wish.","url":"https://recipe.bluelayer.org/recipe/43101/bagels-dg"},{"id":"43100","title":"Baked Turkey Salad Recipe","ingredients":"oil, olive, salad or cooking
celery, raw
onions, raw
salad dressing, mayonnaise, regular
cream, sour, cultured
lemon juice, raw
ground turkey, raw
nuts, almonds
mushrooms, white, raw
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 325 F.
Heat oil in a large heavy nonstick skillet over medium heat.
Add in celery and onion and saute/fry 4 min, or possibly till tender.
Remove from heat and stir in next 3 ingredients and salt and pepper to taste till well blended.
Add in turkey, almonds and mushrooms.
Toss to coat well.
Transfer to an ovenproof casserole.
Sprinkle with breadcrumbs and bake 25-30 min till bubbly.","url":"https://recipe.bluelayer.org/recipe/43100/baked-turkey-salad-recipe"},{"id":"43096","title":"Whole Wheat Honey Banana Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
oil, olive, salad or cooking
bananas, raw
water, bottled, generic
nuts, walnuts, english
honey","directions":"Stir together dry ingredients.
Mash banana and add extra virgin olive oil, water and honey & carob spread.
Add to dry ingredients.
Bake in greased loaf pan at 325 for 45 minutes or in greased muffin tins for approx 25 minutes.","url":"https://recipe.bluelayer.org/recipe/43096/whole-wheat-honey-banana-bread-recipe"},{"id":"43095","title":"Sweet Potato Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
potatoes, raw, skin
sweet potato, raw, unprepared
beans, snap, green, raw
salad dressing, mayonnaise, regular
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
dill weed, fresh
salt, table
spices, pepper, black","directions":"Combine chicken, potatoes and green beans in large bowl.
To make dressing, combine mayonnaise, yogurt, milk, dill weed, salt and pepper in small bowl.
Pour dressing over chicken mixture; stir gently to coat evenly.
To allow flavors to develop, cover salad and refrigerate at least 30 minutes before serving.
Garnish salad with chopped toasted pecans.
Serve with warm pita bread, cut in triangles.
Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/43095/sweet-potato-chicken-salad"},{"id":"43070","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F and line 2 baking sheets with parchment paper.
Cream butter and sugar until fluffy.
Stir in vanilla.
Add flour and mix well.
Knead lighlty and roll dough out onto a floured surface to 1/4\" thickness.
Cut cookies out and place on prepared baking sheets.
Bake 10 - 12 minutes.
*** If making colorful cookies, and food coloring with vanilla, before adding flour.
Additional flour may be needed due to extra liquid in mixture.","url":"https://recipe.bluelayer.org/recipe/43070/shortbread-cookies"},{"id":"43063","title":"Abm Rice Bread Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"It takes about 2 c. of Rice Crispies to make 1 c. of grnd rice in the blender.
Add in liquid ingredients, then dry ingredients, then yeast.
Set machine for regular/basic and medium crust.
Watch the first mixing and add in more flour if necessary for the dough to create a ball which lifts from the tub.","url":"https://recipe.bluelayer.org/recipe/43063/abm-rice-bread-recipe"},{"id":"43038","title":"Special Crab Dip","ingredients":"cheese, parmesan, hard
cream, sour, cultured
crustaceans, crab, alaska king, imitation, made from surimi
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
horseradish, prepared
salt, table","directions":"preheat oven to 375
combine all ingredients, blend well.
spoon into oven proof dish.
sprinkle with paprika/old bay.
bake for 18 minute.
serve with bread or crackers.","url":"https://recipe.bluelayer.org/recipe/43038/special-crab-dip"},{"id":"43037","title":"Chocolate Shortbread","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Add chocolate to the top half of a double boiler set over about 1-inch of simmering water (or place it in a medium bowl that fits over a medium saucepan with about the same amount of simmering water).
Stir until half the chocolate has melted, then remove the top half of the double boiler from the heat and continue stirring until all the chocolate has melted; set aside to cool for 5 minutes.
Soften the butter in a large bowl, using an electric mixer at medium speed, about 2 minutes.
Add in powdered sugar; beat the mixture at medium speed about 1 minute until smooth.
Beat in the vanilla, then the cooled melted chocolate until uniform.
Remove the beaters and stir in the flour and salt with a wooden spoon, just until moistened and incorporated but not sticky.
The dough should be soft but hold together; let stand 5 minutes.
Sprinkle a few drops of water on your work surface; lay a large sheet of plastic wrap on top; turn the chocolate dough onto the plastic wrap; flatten into a thick, round disk; then cover with a second large sheet of pastic wrap.
Roll to a circle about 1/2 inch thick (thinner for crisper cookies, but no thinner than 1/3 inch).
Using the plastic wrap, transfer the circle of dough to a baking sheet and refrigerate until firm and cold, about 1 hour, but not more than 2 hours.
Position the rack in the center of the oven; preheat oven to 350; line a second large baking sheet with parchment paper or a silicone baking mat; set aside.
Remove the circle of dough from the refrigerator, then transfer if from the baking sheet to your work surface; remove the top sheet of plastic wrap and cut the dough into large, circular cookies, using a 3-inch cookie cutter.
Transfer the rounds to the prepared baking sheet, spacing cookies 1-inch apart.
Use the back of a flatware knife to score each of these rounds into 6 pie-wedge sections (do not cut through).
You can also make small, dotlike indentations in the sections with the tip of the knife if you likebut again do not poke through to the baking sheet.
**If all the cookies will not fit on one baking sheet, line another with parchment paper or silicone baking mat, transfer these cookies to it, then place in the refrigerator until the first batch has baked; let stand at room temperature for 3 minutes before placing in the oven.
Bake for 6 minutes, reverse the sheet from back to front; continue baking for about 6 more minutes, or until rounds are dry but soft.
The tops should have tiny, raised air pockets, somewhat like goosebumps.
The cookies should give a bit when toucheddo not overbake.
Cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely.
**Noteyou can cut rolled dough into any number of shapes; smaller shapes require a shorter baking time.","url":"https://recipe.bluelayer.org/recipe/43037/chocolate-shortbread"},{"id":"43022","title":"Cherry Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
cherries, sweet, raw
butter, without salt","directions":"Preheat oven to 300 degrees F (150 degrees C).
Cream butter and confectioners' sugar together.
Add the cornstarch and flour and mix well.
Stir in the chopped cherries.
Drop teaspoonfuls of the dough onto a cookie sheet then press with tines of a floured fork.
Bake at 300 degrees F (150 degrees C) until lightly golden, about 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/43022/cherry-shortbread-cookies"},{"id":"42997","title":"Fromage Blanc/Farmer's Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
lemon juice, raw
salt, table","directions":"bring milk to 175 degrees or just below simmering (little bubbles on sides, steam rising) on low heat in a heavy bottom pan, stirring gently to prevent skin from forming or bottom from scorching.
add buttermilk and lemon juice and stir gently, if it does not start to curdle in 30 seconds add another tsp of lemon juice.
let sit for 10 min, in the mean time line a strainer with 4 layers of cheesecloth.
ladle the curds and whey into your lined strainer and let drain for 5 min.
gather up the cheesecloth and tie with a string onto your wooden spoon to hang over the pot for 30 min.
snip off the top of the cheesecloth and remove the new cheese from the cloth.
mix in salt and press into a pretty little mold like the ones you use for mini quiches.
you could line that with cheesecloth as well just for texture and easy of removing from the mold.
can be served fresh or chill overnight *recommended* covered with plastic wrap.
turn out onto the serving plate and serve drizzled with olive oil and sprinkled with pepper or fresh chopped herbs.
can be made in bigger batches and cooked with or just serve on special occasions with nice crackers or bread.","url":"https://recipe.bluelayer.org/recipe/42997/fromage-blanc-farmers-cheese"},{"id":"42987","title":"Low-cal vegetable soup","ingredients":"shortening, vegetable, household, composite
carrots, raw
beans, snap, green, raw
cauliflower, raw
peas, green, frozen, unprepared
salt, table","directions":"In a saucepan put the stock and bring it to a boil.
Add the carrots, peas, beans and cauliflower and let it all simmer for 5-6 minutes.
Add the broccoli and cook for a further 2-3 minutes till the broccoli is tender.
Add in salt and black pepper to your taste.
Serve hot with thick crusty bread.","url":"https://recipe.bluelayer.org/recipe/42987/low-cal-vegetable-soup"},{"id":"42979","title":"Focaccia Bread Mix","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Bread Mix---------.
Mix well in a large tub or bowl.
If you like herbs in your bread, add 2 T sweet basil, or a mix of Italian herbs.
Mix well with a wire whisk.
Then put in plastic containers to store.
To Bake----------------.
Mix and blend well.
No need to knead, just mix well, until the dough is smooth, makes a firm ball, and is not sticky.
If sticky, add some more flour until it's firm.
Put it in the refrigerator and let it sit for a day.
If you don't have a day, let it rise for a couple of hours, punching it down when it doubles.
This will develop a much better flavor and crust.
If your in a hurry the dough can go into the oven as soon as you roll it out, and let it rise for 15 minutes.
This is a very forgiving recipe so don't worry.
Now when your ready to bake, separate the dough into 3 pieces.
With a little flour scattered on your counter, roll each piece of dough out into a circle about 1/2 inch thick.
Set on greased baking sheets.
Then let the dough proof or raise for 15 minutes.
Then put your fingers into the dough, making some impressions, brush with melted butter or olive oil, and then very lightly with Italian sauce.
Get creative with your toppings if you want.
Parmesan, and fresh rosemary are great.
Bake at 375 for 15 to 20 minutes until nicely browned and crusty.
The bottom should be brown as well.
Brush again with melted butter or olive oil.
Now when the bread has cooled, wrap in plastic wrap completely, and freeze.","url":"https://recipe.bluelayer.org/recipe/42979/focaccia-bread-mix"},{"id":"42964","title":"Raisin Bread - Bread Machine","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
spices, cinnamon, ground
raisins, seeded
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into bread pan in the order suggested by your bread machine manufacturer.
I put the raisins in after the beep or after the first knead to avoid the bread machine going all HULK SMASH!
on them, but it is up to you.
Oh yeah, bake on white.","url":"https://recipe.bluelayer.org/recipe/42964/raisin-bread-bread-machine"},{"id":"42962","title":"Kitchenaid Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"Combine 4 cups flour, yeat, salt,dough enhancer.
Combine water, oil, honey.
Add to dry.
Mix until well distributed.
Rest for 15-20min til double.
Add the rest of flour.
Mix using mixer until it cleans the sides of bowl.
Add flour if needed.
Knead until soft and smooth.
About 10-15min.
On floured surface, shape in 3 (7 1/2\" loaf) place in greased loaf.
Cover, rise until double.
Bake at 350 30-35 minutes.
I made them in rolls, baked for around 15min.","url":"https://recipe.bluelayer.org/recipe/42962/kitchenaid-whole-wheat-bread"},{"id":"42960","title":"Creamed Corn Tortilla","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
corn, sweet, white, raw
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Combine the flour, baking powder, and salt into a bowl and mix with a whisk.
Add the creamed corn and vegetable oil.
Use a rubber spatula to gently combine until no longer floury.
Gather it into one lump and cover with plastic wrap.
Let it sit at room temperature for about 30 minutes.
Place the dough on a floured surface and separate into 8 portions.
Form each into a ball and use a rolling pin to roll them out to a 20 cm circle.
(The dough gets sticky, so dust with flour while rolling them)
Lightly coat a frying pan with vegetable oil and cook the rolled tortillas one at a time on low-medium heat.
After 2 minutes, flip over and cook for another 2 minutes.","url":"https://recipe.bluelayer.org/recipe/42960/creamed-corn-tortilla"},{"id":"42952","title":"Honey Oat Bread (Bread Machine)","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
oats
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in breadmaker per your manufacturer's instructions.
You can replace 2 cups white bread flour with 2 cups whole wheat flour but include 1 tbsp vital wheat gluten (the original recipe suggested this).
Makes a moist, sweet loaf.
NOTE: cook time is for the basic/white cycle (medium crust; 1 1/2 lb loaf) using a BreadmanPlus bread machine; your machine may differ.","url":"https://recipe.bluelayer.org/recipe/42952/honey-oat-bread-bread-machine"},{"id":"42951","title":"Almost No-Knead Bread With Olives, Rosemary, and Parmesan","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
cheese, parmesan, hard
spices, rosemary, dried
water, bottled, generic
water, bottled, generic
olives, ripe, canned (small-extra large)
alcoholic beverage, beer, regular, all
alcoholic beverage, beer, regular, all
vinegar, distilled","directions":"Whisk together flour, yeast, salt, Parmesan, and rosemary in large bowl.
Add water, olives, beer, and vinegar.
Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
(The dough will be very wet.
).
Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
Spray paper with nonstick cooking spray.
Transfer dough to lightly floured work surface and knead 10 to 15 times.
Shape dough into ball by pulling edges into middle.
Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
(I've also retarded the rising by placing dough in the refrigerator for up to 12 hours.
).
About 30 minutes before baking, adjust oven rack to lowest position, place a large heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.
Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
Carefully remove pot from oven and remove lid.
Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
Cover pot and place in oven.
Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes.
Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/42951/almost-no-knead-bread-with-olives-rosemary-and-parmesan"},{"id":"42935","title":"Baked Cheese Puffs Recipe","ingredients":"cheese, feta
cheese, ricotta, whole milk
egg substitute, powder
parsley, fresh
bread crumbs, dry, grated, plain
phyllo dough
butter, without salt","directions":"This appetizer is perfect served alongside spicy Greek olives and crisp carrot and celery sticks.
Best of all, it can be made ahead and frzn.
In a medium bowl, combine cheese, egg substitute or possibly Large eggs, parsley and bread crumbs.
Set aside.
Divide phyllo sheets in half; keep one half wrapped in the refrigerator to prevent sheets from drying out.
Cut remaining sheets into strips about 3 1/2- by 12-inches.
Work with 2 strips at a time, covering the rest with waxed paper to prevent them from drying out.
Brush 1 phyllo strip with melted margarine or possibly butter.
Top with second strip and brush again.
Place 1 Tbsp.
cheese mix at one end of layered strips.
Lift a corner of the strips next to the filling and fold it over the filling so it touches the opposite long side and forms a triangle enclosing the filling.
Continue to fold up the pastry, maintaining the triangular shape.
Cover the puff with wax paper to prevent drying.
Fill and fold the remaining strips in the same way.
Repeat the process with remaining half of phyllo sheets and remaining cheese mix.
Preheat oven to 350 degrees.
Place puffs on baking sheets which have been sprayed with vegetable cooking spray.
Brush puffs with melted margarine or possibly butter.
Bake till golden brown, about 20 min.
Makes 50 puffs.
Helpful Hints: Phyllo consists of paper-thin sheets of flaky pastry dough.
It is available frzn in Greek groceries and many supermarkets.
Puffs can be frzn unbaked for up to 4 weeks in an airtight container.
When ready to bake, brush frzn puffs with melted margarine or possibly butter and bakes as directed for 30 min.","url":"https://recipe.bluelayer.org/recipe/42935/baked-cheese-puffs-recipe"},{"id":"42930","title":"Traditional Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 450 degrees.
In a large bowl, sift together the flour, salt and baking soda.
Make a well in the center and pour in the milk.
Using your hand, mix in the flour from the sides of the bowl.
The dough should be soft but not wet and sticky.
Turn the dough out onto a well-floured work surface.
Wash and dry your hands.
Knead the dough lightly for a few seconds, then pat the dough into a round about 1 1/2 inches thick.
Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.
Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped, about 30 minutes longer.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/42930/traditional-irish-soda-bread"},{"id":"42923","title":"Toast","ingredients":"wheat flours, bread, unenriched
butter, without salt","directions":"Take piece of bread in right or left hand.
With alternate hand, open toaster- NOTE: This step may vary depending on your toaster oven.
Place piece of bread in toaster oven.
Turn dial/knob determine the level of darkness to your desire
[Assuming your toaster oven is plugged into a working electric socket] Turn on toaster
Wait.
Don protective gear.
Remove toast (no longer bread) from toaster over when the toasting of said toast is no longer toasting.
Place toast on surface of object of your choice.
Take nife in hand.
Using nife, cut 4-7 tablespoons of butter.
Spread said butter on toast.
Eat.","url":"https://recipe.bluelayer.org/recipe/42923/toast"},{"id":"42904","title":"Sardinian Parchment Bread","ingredients":"wheat flour, white, all-purpose, unenriched
semolina, unenriched
salt, table
water, bottled, generic","directions":"Preheat the oven to 450 degrees F at least 40 minutes before baking.
In a large bowl combine flours and salt and mix ingrediants thoroughly.
Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.)
With your hands, work the dough into a ball.
Place on a clean, floured work surface and knead for about one minute.
The dough should be firm and pliable, not sticky.
Divide the dough evenly into 12 balls.
Place the balls on a lightly floured surface.
Flatten each ball into a thick 4-inch pancake.
Generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8\" to 9\" round.
These breads are meant to be roughly shaped.
Thinness is more important than the shape.
The dough should be thin enough to see your hand through it.
Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel.
Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes.
Baking time will vary and will also depend on the number of breads placed in the oven.
With tongs or your fingers, turn the bread over and bake until the other side is slighly browned, 3 to 4 minutes more.
(The bread should be rather bumpy, puffy, and irregular, with occaisional pockets full of air.)
Transfer the bread to a wire rack to cool.
Repeat wtih the remaining rounds of dough.
The bread cools quickly and can be served immediately.","url":"https://recipe.bluelayer.org/recipe/42904/sardinian-parchment-bread"},{"id":"42901","title":"Super Moist Pumpkin Bread","ingredients":"nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
leavening agents, baking soda
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
pumpkin, raw
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees F. Grease and flour two 8\" x 4\" loaf pans.
Spread walnuts in a single layer on an ungreased baking sheet.
Toast in the preheated oven for 8 to 10 minutes or until lightly browned.
Set aside to cool.
In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon.
Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed.
Fold in the flaked coconut and toasted walnuts.
Divide the batter evenly between the prepared pans.
Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean.
Remove from oven, and cover loaves tightly with foil.
Allow to steam for 10 minutes.
Remove foil, and turn out onto a cooling rack.
Tent loosely with the foil, and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/42901/super-moist-pumpkin-bread"},{"id":"42900","title":"Unknownchef86's French Countryside Bread (Abm)","ingredients":"water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Measure all ingredients into pan in order given.
Use French setting and medium or dark crust (depending on your preference and your machine).","url":"https://recipe.bluelayer.org/recipe/42900/unknownchef86s-french-countryside-bread-abm"},{"id":"42888","title":"Scots Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched","directions":"Cream butter with sugar until light and fluffy.
Sift flour with rice flour or cornstarch (the former is preferable if available), and cut into butter until it resembles coarse meal; mix as you would for pastry.
Add just enough of the flour mixture to make a dough that can be gathered into a soft ball.
Knead on a lightly floured board for a minute or two, only until smooth.
Do not knead too long or dough will become greasy and the shortbread will be tough.
Divide dough in half and press each portion into an unbuttered 8-inch layer-cake pan.
Using the back of the bowl of a wooden spoon, press a round indentation into the center of the cake and crimp the edges.
With the tines of a fork, prick cake all over, right down to the pan.
Bake in preheated 350 oven for 45 minutes to 1 hour, or until shortbread is an even pale golden brown.
This will be soft when removed from the oven and can then be cut into wedge-shaped portions; or break when cold and crisp.
Variation: If you have the wooden shortbread molds, dust them with cornstarch or rice flour, press dough into them and invert onto a buttered and floured cookie sheet.","url":"https://recipe.bluelayer.org/recipe/42888/scots-shortbread"},{"id":"42886","title":"Microwave Monkey Bread","ingredients":"sugars, brown
butter, without salt
spices, cinnamon, ground
martha white foods, martha white's buttermilk biscuit mix, dry","directions":"Combine brown sugar, butter and cinnamon in a small microwavable dish.
Microwave on medium-high for approximately 2 minutes or until the butter melts.
Stir.
Spread 1/2 of mixture over the bottom of a greased Bundt pan.
Cut biscuits into quarters and spread half over the sugar mixture.
Drizzle over the remaining sugar mixture and top with the rest of the biscuits.
Microwave, uncovered, on 70% power for 5 minutes or until the biscuits are firm and no longer doughy.
Remove from microwave and let stand 2 minutes.
Invert onto serving plate.","url":"https://recipe.bluelayer.org/recipe/42886/microwave-monkey-bread"},{"id":"42883","title":"Fried Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Place the flour, yeast, sugar, and salt into a bowl.
Combine the water and milk and microwave until warmed to 110-120F (43-48C).
Add Step 2 to Step 1 and mix.
Knead (by hand) for 5 minutes.
Let sit in a warm location until it doubles in size (about 45-60 minutes).
Punch out the air and divide into 6 equal portions.
Round each portion and let sit for 5 minutes.
Roll out each portion of dough into 13-m diameter balls.
Make 2 4-cm slits in the dough.
Heat oil until 180C and deep-fry the dough.
As soon as the dough is placed in the oil, it will expand.
Deep-fry each side for 1 minute for a total of 2 minutes.
Only flip them over once.","url":"https://recipe.bluelayer.org/recipe/42883/fried-bread"},{"id":"42865","title":"Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
butter, without salt
spices, garlic powder","directions":"Dissolve yeast in 1 c of water with sugar
Let stand 5 min
Add rest of ingredients except for butter
Stir and knead
Put in greased bowl and let rise at least 1 hour
punch down and divide in half
roll in to rectangle
brush with melted butter
Cut in half then into 8 strips (16 total)
Variations
Cheesy Bread Sticks: Press buttered side down of breadstick in freshly grated Parmesan cheese.
Twist bread stick multiple times and lay out on parchment lined cookie sheets.
(I do about 8 to a pan-parchment necessary so the cheese wont stick to the pan).
Cover and let rise 30 minutes or until double in bulk and then bake.
After baking, brush with remaining melted garlic butter.
Garlic Butter Bread Sticks: Twist bread sticks that have already been spread with garlic butter mixture.
Place on greased baking sheet and let rise 30 minutes.
After baking, brush again with melted garlic butter.
Herb & Cheese Breadsticks: Use plain melted butter to spread on dough, then sprinkle bread sticks with Parmesan cheese and Salad Supreme.
Place on sprayed baking sheets and let rise 30 minutes before baking.
Brush again with remaining melted butter after baking.","url":"https://recipe.bluelayer.org/recipe/42865/breadsticks"},{"id":"42863","title":"Slab Bacon","ingredients":"bacon, meatless
mustard, prepared, yellow
sugars, brown
spices, chili powder
salt, table
spices, pepper, red or cayenne","directions":"With a sharp knife, remove the rind (skin) from the slab bacon.
Cut the slab into 1-inch-thick slices, yielding pieces measuring 1 x 1 x 8 inches.
In a small bowl, stir together the ingredients for the mustard paste.
Coat each piece of bacon with the paste.
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
When the cooker reaches 275F, place the slab bacon on the grill away from the coals and close the lid.
Cook for 1 hour and 15 minutes, or until the internal temperature of the bacon reaches 185 to 190F.
Remove and let cool slightly.
Cut the slab bacon into cubes and use it to flavor soups, stews, or side dishes.
Extra bacon cubes can be packaged in small quantities and frozen for future recipes.
Most slab bacon is sold with the rind attached.
Remove the rind before cooking.
If you render the fat from the rind by frying it in a skillet you will produce cracklings, a favorite Southern snack on its own or great as a flavor booster in recipes like cornbread.
Indirect heat
Hickory, Maple, Peach","url":"https://recipe.bluelayer.org/recipe/42863/slab-bacon"},{"id":"42860","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 350F.
Line a baking sheet with parchment paper; set aside.
Whisk together the flours, salt, baking soda, and baking powder in a large bowl.
With a pastry blender or your fingertips, blend in the butter until it resembles small peas.
Add the buttermilk all at once; stir with a fork until the mixture holds together.
In the bowl, pat the dough into a dome-shaped loaf about 7 inches in diameter.
Lift out the dough; transfer to the lined sheet.
Lightly dust the top of the loaf with flour.
Cut a 3/4-inch-deep cross in the top, reaching almost all the way to the edges.
Bake, rotating the sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes.
Let cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/42860/irish-soda-bread"},{"id":"42854","title":"Scotch Oatmeal Shortbread","ingredients":"oats
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
vanilla extract","directions":"Preheat oven to 350F.
Lightly grease a 9x13 pan (this yields a very thin bar, I think you could also use a 9x9 pan, but obviously do adjust the baking time).
In large bowl combine oats, sugars, flour, and salt.
With pastry blender or two knives (or your hands), cut the butter into the dry mixture until it resembles coarse cornmeal.
Mix in vanilla.
Press the mixture evenly into the pan.
Bake 30 minutes or until golden.
Cool slightly, but cut into bars while still warm.","url":"https://recipe.bluelayer.org/recipe/42854/scotch-oatmeal-shortbread"},{"id":"42852","title":"Dijon Nut Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
mustard, prepared, yellow
nuts, almonds
bread crumbs, dry, grated, plain
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)","directions":"Wash & tip chicken wings.
Pat dry.
Coat wings with Dijon mustard.
Mix almonds with bread crumbs.
Toss wings into mixure.
Heat oil to 180C Cook in small batches for 10min.
Reserve hot in oven while other batches cook.","url":"https://recipe.bluelayer.org/recipe/42852/dijon-nut-wings"},{"id":"42846","title":"Guess Again Candy Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
delallo, italian seasoned breadcrumbs,
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, corn, peanut, and olive","directions":"Line large cookie sheet with waxed paper.
In small microwave-safe bowl, combine white chocolate candy melts and peanut butter.
Microwave on MEDIUM for 2 minutes.
Stir until smooth.
Add bread crumbs; mix well.
Place on waxed paper-lined cookie sheet.
Place another sheet of waxed paper over mixture; pat or roll to form 11x7-inch rectangle (1/4-inch-thick).
Remove top sheet of waxed paper.
Place 1/2 cup of the light chocolate candy melts in small microwave-safe bowl.
Microwave on MEDIUM for 2 minutes.
Stir until smooth.
Spread evenly over peanut butter layer on cookie sheet.
Sprinkle with 2 tablespoons of the peanuts.
Refrigerate 10 minutes to set chocolate.
Meanwhile, place remaining 1/2 cup light chocolate candy melts in same small microwave-safe bowl.
Microwave on MEDIUM for 2 minutes.
Stir until smooth.
Remove candy from refrigerator.
Turn candy over on cookie sheet; remove waxed paper.
Spread light chocolate over candy.
Immediately sprinkle with remaining 2 tablespoons peanuts.
Refrigerate 10 minutes or until set.
Break or cut candy into small pieces.","url":"https://recipe.bluelayer.org/recipe/42846/guess-again-candy-crunch"},{"id":"42838","title":"Rustic Country Loaf","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic","directions":"Line one heavy sheet pan with parchment and dust with cornmeal.
Dissolve the yeast in 1/3 cup of warm (100-110 F) water and sugar.
Allow to rise for 10 minutes.
Combine all the dry ingredients in a large mixing bowl and stir with wooden spoon to combine.
Make a well in the center and slowly add warm water, and yeast mixture.
With a heavy wooden spoon, stir mixture until it forms a sticky dough that clings to spoon.
Using clean, floured hands remove dough from spoon and bowl and place on lightly floured work surface.
With both hands knead dough until it is slightly smooth.
If dough still remains sticky add a little flour and mix inches Form the dough into a ball and put it back in mixing bowl.
Cover with a kitchen towel, let rise in warm place for about one hour or until dough doubles in size.
When dough has doubled in size, punch it down and return dough to bowl for an additional half hour to rise.
After the half hour remove the dough and punch it down again.
Knead slightly and form back into a ball tucking ends underneath.
Place dough on parchment lined sheet pan, cover with kitchen towel, let rise again for 30 to 40 minutes until almost doubled in size.
While dough is rising, preheat over to 425 degrees.
When dough has risen, lightly dust with flour and place dough on middle rack in hot oven.
Bake for 25 to 30 minutes or until bread is a deep golden brown.
Remove loaf and place on rack to cool.","url":"https://recipe.bluelayer.org/recipe/42838/rustic-country-loaf"},{"id":"42832","title":"100% Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
salt, table
molasses
spices, caraway seed
wheat flour, white, all-purpose, unenriched","directions":"Refresh a portion of your sourdough starter using equal parts rye flour and water.
This will give you a rye starter that you can maintain like your other starter if you wish.
This dough is very sticky and cement-like.
I find that frequently dipping spoons, scrapers and your fingers into water helps reduce the mess that this dough loves to make.
Make the sponge using a cup of the refreshed starter, the 3 cups of water, and the 4 cups of flour.
Let this ferment, covered in a 70F to 80F area for 4 hours or until it doubles in volume.
I use a clear, straight sided container to know when the fermentation is complete.
After fermentation, place the sponge into a large bowl and add the sugar, salt, molasses and caraway.
Add the rye flour a portion at a time until all is well mixed.
Cover and let rest for 20 minutes.
Scrape the dough onto a wetted counter.
Traditional kneading is not possible.
Using a wetted bench scraper and wet hands, just fold and mix as well as you can for a few minutes.
Divide the dough in half and form two balls of dough.
Spray two 8\" x 4\" bread pans (standard loaf pans) with oil and line with parchment paper.
I spray the parchment paper as well.
Preheat your oven to 375F.
Press the dough into the pans, smoothing with wet hands.
Seeds or white flour can be added to the surface if desired.
Cover with oiled plastic wrap.
and let rise in a 70F to 80F area until the loaves rise about 30% (about 2- 3 hours).
Bake for 45 minutes or longer until the internal temperature is 200F I rotate the loaves in the oven after 20 minutes of baking.
Remove the loaves from the pans and cool on a rack thoroughly before slicing.
The taste improves with time and the bread will last for several days or more at room temperature.
Slice thinly - enjoy.","url":"https://recipe.bluelayer.org/recipe/42832/100-rye-bread"},{"id":"42812","title":"Wholemeal Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
wheat germ, crude
butter, without salt
water, bottled, generic","directions":"Sift flour and salt into bowl, add husks left in sifter.
Add wheatgerm, lightly mix it into flour.
Rub in butter till mix resembles course breadcrumbs.
Add water, mix to a firm dough.
Knead lightly on a floured and divide in half.
Roll out one half to fit 23cm pie plate.
Spoon filling of choice into pastry cas.
Roll out remaining pastry to cover pie dish.
Trim and pinch edges together.
Brush top lightly with water.
Make a small slit in top of pastrt.
Bake pie in moderate oven till pastry is golden, 35 - 45 mins.","url":"https://recipe.bluelayer.org/recipe/42812/wholemeal-pie-pastry"},{"id":"42811","title":"Oatmeal Dinner Rolls","ingredients":"water, bottled, generic
oats
oil, canola
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown","directions":"Bring 2 cups water to a boil in a medium saucepan; stir in oats and butter.
Boil, stirring constantly, 1 minute.
Remove from heat; let cool to 110 degrees.
Stir together yeast, 1/2 cup warm water, and 1 T.
sugar in a 2-cup measuring cup; let stand 5 minutes.
Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
Turn dough out onto a floured surface; knead till smooth and elastic (about 5 minutes) or knead in bread mixer with dough hook 2 to 3 minutes.
Place in a well-greased bowl, turning to grease top.
Cover and let rise in warm place (85 degrees) free from drafts, 1 hour or until double in bulk.
Punch down dough and divide in half; shape each portion into 8 balls.
(Each pan will hold 8 rolls and you use 2 lightly greased round cake pans).
Place evenly into 2 lightly greased round cake pans.
Cover and let rise in warm place free from drafts, 30 minutes or until doubled in bulk.
Bake at 375 for 15 minutes or until golden brown.
Makes 16 rolls.","url":"https://recipe.bluelayer.org/recipe/42811/oatmeal-dinner-rolls"},{"id":"42794","title":"All-Purpose Flatbreads","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, canola
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Pour the water into the bowl of a stand mixer fitted with a dough hook.
Add the yeast, oil, flour, and salt and stir with a rubber spatula just long enough to blend into a dough.
With the dough hook, mix the dough on low speed (2, on a KitchenAid mixer) for 1 minute.
Turn the speed to medium (6 on a KitchenAid mixer) and knead until it becomes cohessive, but is still very soft, about 6 minutes more.
Scrape the dough into a lightly oiled bowl, cover with plastic wrap, and let rise in a warm and draft-free spot until it has increased in volume about 1 1/2 times, about 1 hour.
(Alternatively, pour the water into a large bowl.
Add the yeast, oil, flour, and salt and stir with a rubber spatula just long enough to blend into a dough.
Scrape the dough onto a lightly floured surface.
Knead it until it is a smooth but soft-not bouncy-ball, 4 to 7 minutes.
Let rise as indicated in the previous step.)
Turn the dough out onto a lightly floured work surface and cut it into 6 equal pieces.
Sprinkle with flour and lightly drape the pieces with plastic wrap.
Let stand for 30 minutes.
On a lightly floured surface, use a rolling pin to roll one piece of the dough into a thin 9-inch round.
Spray a large frying pan or pancake griddle with nonstick cooking spray and heat over medium heat until hot, 2, to 3 minutes.
Grill the rolled-out dough until blistered and lightly browned, turning once with tongs, 4 to 7 minutes total.
Transfer the grilled bread to a plate and cover with a clean kitchen towel to keep warm.
Repeat with the remaining breads
.","url":"https://recipe.bluelayer.org/recipe/42794/all-purpose-flatbreads"},{"id":"42763","title":"Simple Fluffy Bread Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Combine the skimmed milk powder with the sugar and mix well.
(This is to prevent the skimmed milk powder sucking up the moisture and lumping).
Add the bread flour to a bowl.
Add the sugar and skimmed milk powder on top of that and then the yeast on top.
Add some milk warmed up to approx.
40C, pour it onto the yeast, and mix well until the yeast has dissolved.
When you add the milk we want the mixture to become a bit sticky.
If the weather is dry sometimes the mixture will harden instead, so if this is the case try adding more milk.
Add the salt and the rest of the bread flour and once the dough has clumped together turn it out onto a counter.
Knead until smooth.
At first it will be sticky and crumbly.
Once smooth, gather the dough into a ball, closing up any cracks, and transfer to a bowl.
Wrap with cling film and proof at 40C for 40 - 45 minutes.
When it's done proving, insert a finger dusted in bread flower slowly into the middle.
If the hole doesn't close up when you take your finger out, the bread is ready.
Separate into 6 equal parts and roll into balls.
Leave to rest for 10 minutes covered with a well wrung cloth.
Roll the shapes back into balls.
Place on a baking tray that has been dusted with sifted bread flour.
Sift some more bread flour over the tops of the rolls and make a linear indentation with a pair of chopsticks on the top.
Leave to prove for a second time at 40C for 20 minutes.
Once proven again, they should expand slightly.
Bake in oven preheated to 170 - 180C for 12 - 15 minutes.
(Baking time will vary according to oven though so keep an eye on it).
All done!
If they're golden on the bottom as well as the top they're done.
They should look like this when broken apart.
This is what they look like when cut, you can see the fine grain here.","url":"https://recipe.bluelayer.org/recipe/42763/simple-fluffy-bread-rolls"},{"id":"42762","title":"Schlotsky's Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, baking soda
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow","directions":"In a small bowl stir together the warm water, sugar, and yeast.
Stir to dissolve and set aside.
In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water.
Add the warm milk, salt, and one cup of the flour.
Beat with a wire whisk until smooth.
Beat in yeast mixture and remaining flour.
Batter should be thick, sticky, and smooth.
Prepare 2 pie pans with non-stick spray.
Dust pans with cornmeal.
Place 1/2 dough in each pie pan.
Batter will spread during rising time.
Spray top of dough with non-stick cooking spray.
Cover and let rise for one hour.
Repeat spraying of bread with non-stick cooking spray.
Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.
Allow to cool for an hour before slicing.","url":"https://recipe.bluelayer.org/recipe/42762/schlotskys-bread"},{"id":"42735","title":"Great Grandmother's White Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In large mixing bowl combine warm water and yeast.
Stir with fork until yeast is dissolved.
Add sugar and stir some more.
Add oil and salt and stir.
Add the flour and mix by hand or with a mixer with a dough hook.
Shape into a loaf and place it in a greased loaf pan.
Let rise until double in size.
About 45 minutes.
Bake at 350 for 30 minutes.
Let cool for 10 minutes before enjoying nice warm homemade bread.","url":"https://recipe.bluelayer.org/recipe/42735/great-grandmothers-white-bread"},{"id":"42725","title":"( Bread Mix ) Recipe","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"I have my own homemade \"best bread mix\".
After the initial mixing that only takes a few min, the rest is as easy as the store bought.
Combine all ingredients in a large bowl.
Stir together to distribute proportionately.
Put in a large airtight container.
Label.
Store in a cold, dry place.
Use within 6 to 8 months.
Makes about 22 c. of mix.","url":"https://recipe.bluelayer.org/recipe/42725/bread-mix-recipe"},{"id":"42723","title":"Taco Cheddar Bread","ingredients":"water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
cheese, cheddar
seasoning mix, dry, taco, original
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer.
Select Basic/White cycle.
Use Medium or Light crust color.
Do not use delay cycles.
Remove baked bread from pan and cool on rack.
NOTE: This recipe is not recommended for 1 1/2 pound bread machines with cast-aluminum pans in horizontal-loaf.","url":"https://recipe.bluelayer.org/recipe/42723/taco-cheddar-bread"},{"id":"42713","title":"Light and Grainy Wheat, Rye, and Flax Seed Bread","ingredients":"water, bottled, generic
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
molasses
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
wheat flour, white, all-purpose, unenriched","directions":"Pour boiling water over shredded wheat cereal in a large mixing bowl.
Stir in the salt, molasses, and butter; let cool to about 100 degrees F (40 degrees C), about 15 minutes.
Grease two 9x5 inch loaf pans.
Sprinkle the yeast over the 1/2 cup of warm water in a small bowl.
The water should be no more than 100 degrees F (40 degrees C).
Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Stir the yeast mixture into the cooled cereal mixture.
Beat in the whole wheat flour, rye flour, and flax seed.
Beat in the all-purpose flour.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil.
Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface.
Use a knife to divide the dough into two equal pieces.
Form the dough into 2 loaves, and place the loaves into the prepared pans.
Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
Meanwhile, preheat oven to 325 degrees F (165 degrees C).
Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes.","url":"https://recipe.bluelayer.org/recipe/42713/light-and-grainy-wheat-rye-and-flax-seed-bread"},{"id":"42706","title":"Moroccan Ksra","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
semolina, unenriched
spices, anise seed
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried","directions":"Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select DOUGH cycle; press Start.
Do not put the olive oil or sesame seeds in.
When the dough cylce signals its end, remove the dough from the machine, and punch down.
Divide the dough into two halves, and shape into balls.
Flatten the balls to a 3/4 inch thickness.
Place them on a lightly floured baking sheet.
Cover with towels, and let rise until double in size, about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like.
Prick the tops of the loaves all over using a fork.
Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped.
Serve warm or cool.","url":"https://recipe.bluelayer.org/recipe/42706/moroccan-ksra"},{"id":"42687","title":"Softest Ever Bread Machine 100% Spelt Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Place the water, sugar and yeast in the loaf pan of the bread machine.
Let the yeast dissolve and foam for 10 minutes.
Add the oil, flour and salt to the loaf pan.
Select the Rapid Bake, Light Crust setting, and press Start.
Help unstuck any flour from the sides during the first mix cycle.
Add additional flour or liquid, if needed.
I didn't need to.
My bread machine has a 7 minute power failure backup feature.
I unplug the bread machine during the last rise cycle for 5 minutes.
This gives a lighter loaf when finished.
When baked, the internal temperature should be between 190F and 200F.
When finished baking, let cool 1 hour on a rack before storing in a plastic bag (I use a zip-lock).
The loaf can be sliced and frozen, if desired.","url":"https://recipe.bluelayer.org/recipe/42687/softest-ever-bread-machine-100-spelt-bread"},{"id":"42667","title":"Modern Ezekial Bread - Ezekial Bread Bagels","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
beans, snap, green, raw
lentils, raw
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Mix warm water, yeast and sugar let stand for a few minutes.
Mix beans and lentils together in a separate bowl.
Mix wheat flour, barley flour and millet flour together in a third mixing bowl.
Mix the yeast water with the beans & lentils
Add the flour and knead until the bread is tough.
Take 8 cups of water and boil it in a stew pot make sure the water level is at least 5 inches tall.
If the dough is too watery add more flour - if it is too tough you should have so that coming and added more water before you finished adding all the flour.
Shape the bagels into the shape of bagels and place them onto a floured cooking sheet and let them rise.
Now your ready to put the bagels into boiling water to get them ready for cooking.
Place two bagels into the boiling water - with a spatula make sure that the bagels aren't sticking to the bottom of the pot by lifting it off of the bottom of the pot.
Remember that the beans and the lentils will probably prevent the bagel from floating like most bagels do.
Yeast creates air pockets in the bread and causes them to rise.
If the dough is too dense it will not rise.
It is not a big deal.
Just don't leave the bagels in the boiling water more than 1 minute.
Place the bagels that finished boiling on a cooking sheet sprayed with cooking oil.
Oil the tops of the bagels to they don't get to tough.
Bake at 325 for 40 minutes.
Remember Ezekiel bread isn't like any bread on the market - putting beans and lentils changes the texture of the bread and it seems to roughen up the texture.
You're used to having flour ground extremely fine in texture.
Grainy or nutty is what the breads texture is like.
Nutty meaning grainy or lots of grittiness.","url":"https://recipe.bluelayer.org/recipe/42667/modern-ezekial-bread-ezekial-bread-bagels"},{"id":"42665","title":"Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In the bowl of a food processor pulse together the flour, brown sugar, cinnamon, ground ginger, ground cloves, salt and baking soda.
Add the butter and pulse to combine until the mixture resembles coarse sand.
With the food processor running, slowly add the molasses and then the milk.
Stop the food processor when dough has formed.
Transfer the dough onto a large piece of parchment paper.
Gather the dough into a large ball and then place another piece of parchment paper on top.
Using a rolling pin, roll the dough in between the pieces of parchment paper until it is about 1/4-inch thick.
Place the rolled out dough into the freezer to harden for about 15 minutes or up to a couple hours.
Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper.
I used approximately 5 sheets.
Set aside until needed.
Remove the dough from the freezer and peel off the parchment paper on both the top and bottom of the dough.
Using a cookie cutter cut the dough into desired shapes.
(You can use different types of cutters, not just gingerbread men).
Place the cookies onto the prepared baking sheets.
Gather up the scraps of the dough and continue rolling out the dough, letting it harden in the freezer, and then cutting into shapes, until you run out of dough.
Bake the cookies until they have set.
This will take about 10-12 minutes.
Let the cookies sit on the baking sheet for a couple minutes after removing them from the oven.
Then transfer cookies to a cooling rack to cool completely.
Frost the cookies with Royal Icing or leave plain as is.
Serve and enjoy!
Cookies last up to 1 week in a sealed container.
Source: Brown Eyed Baker","url":"https://recipe.bluelayer.org/recipe/42665/gingerbread-cookies"},{"id":"42663","title":"Red River Cereal Bread (Abm)","ingredients":"wheat flour, white, all-purpose, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
sugars, brown
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Add to machine in order.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/42663/red-river-cereal-bread-abm"},{"id":"42641","title":"Vegan Banana Walnut Chocolate Chip Bread","ingredients":"bananas, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
oil, olive, salad or cooking
soymilk, original and vanilla, unfortified
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cardamom
spices, nutmeg, ground
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Begin by preheating the oven to 350 degrees.
Mix your wet ingredients: bananas, oil, soymilk, and brown sugar.
Mix your dry ingredients in a separate bowl: flours, baking powder, baking soda, and spices.
Add dry ingredients to wet and blend thoroughly.
Add walnuts and chocolate chips to the batter.
Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
Cool to room temperature and store in cool, dry place.","url":"https://recipe.bluelayer.org/recipe/42641/vegan-banana-walnut-chocolate-chip-bread"},{"id":"42632","title":"Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
shortening, vegetable, household, composite
water, bottled, generic
oil, canola","directions":"Combine flour, baking powder, milk powder, and salt in a large bowl.
Cut the shortening in until the mixture is crumbly.
Add the water and mix until the dough comes together.
Place on a lightly floured surface and knead lightly until smooth.
Cover with a dishcloth and let sit at room temperature for 1 hour.
Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
Divide the dough into 8 pieces and roll each piece out into a 4-inch circle.
Fry the bread in the hot oil until golden brown on both sides.
Remove to a sheet pan lined with paper towels and season with salt.","url":"https://recipe.bluelayer.org/recipe/42632/fry-bread"},{"id":"42627","title":"No-Fail Cherry Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
cranberries, dried, sweetened","directions":"Preheat oven to 300 degrees and position rack in center of oven.
Line cookie sheet with parchment paper.
( I have lightly sprayed the cookie sheet instead and it works fine).
In processor mix flour, sugar butter and salt for 20 seconds.
Add cherries or cranberries and pulse until chopped about 20 seconds more.
Turn out mixture onto work surface and make into a smooth, compact ball.
On a lightly floured surface roll the dough into a 7X9 rectangle about 1/4 inches thick.
Cut into 12 rectangles and prick each cookie 3 times with a fork.
Using metal spatula place the cookies on the prepared cookie sheet and refrigerate 20 minutes.
Remove from fridge and bake 30-35 minutes.
Let cool for 10 minute before transferring to a wire rack to cool completely.
Sprinkle with sugar.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/42627/no-fail-cherry-shortbread-cookies"},{"id":"42626","title":"Brown Rice Sesame Bread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
seeds, sesame seeds, whole, dried
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"Combine whole wheat flour, cornmeal, salt,& sesame seeds in a bowl& mix well Add rice and work with your hands Spread the mixture out to make a well in the center, add the warm water.
Mix w/ a wooden spoon, adding a little more water if needed to make a moist bread dough.
Knead for about 15 minutes, until dough comes together.
It will be sticky.
Have ready a well-oiled bowl.
Place dough in bowl& turn over twice to coat w/ oil.
Lightly oil a sheed of waxed paper and place oiled side down on top of dough.
Cover bowl w/ camp towel.
Keep in a cool place for 13 to 15 hours in the summer, 24 to 26 hours in winter.
Place dough in a oiled loaf pan, making a dash down the center of the loaf with a sharp knife.
Place pan in a cold oven.
Turn heat to 200*F and bake for 25 minutes.
Raise heat to 350*F and bake 1 hour.
Loaf should be well browned and starting to pull away from sides of pan.
Cool.","url":"https://recipe.bluelayer.org/recipe/42626/brown-rice-sesame-bread"},{"id":"42609","title":"Five Grain Health Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
seeds, flaxseed
wheat germ, crude
wheat flour, white, all-purpose, unenriched
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
seeds, sunflower seed kernels, dried
vital wheat gluten","directions":"Put ingredients in your bread machine and make as directed on the dough cycle.
At the end of the dough cycle, let it rest about 10-15 minute.
Lightly knead to form loaves.
Place loaves in lightly oiled loaf pans.
Bake at 375 deg for about 30 minute.","url":"https://recipe.bluelayer.org/recipe/42609/five-grain-health-bread"},{"id":"42606","title":"Portuguese Cornbread - Broa","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"In a large mixing bowl combine 1 cup of the cornmeal, the salt and boiling water and stir vigorously until smooth.
Stir in 1 tablespoon of the olive oil, then cool to lukewarm.
In a small bowl, sprinkle the yeast and sugar over the lukewarm water.
Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
Set the bowl in a warm draft-free place, such as an unlighted oven, for 8 to 10 minutes, or until the yeast doubles in volume.
Stir the yeast into the cornmeal mixture.
Stirring constantly, gradually add the remaining 1/2 cup of cornmeal and 1 cup of the flour.
Gather the dough into a ball, place it in a bowl and drape a towel over it.
Set it aside in the draft-free place for about 30 minutes, or until it doubles in bulk.
With a pastry brush, coat the bottom and sides of a 9-inch pie pan with the remaining 1 teaspoon of olive oil.
Turn the dough out on a lightly floured surface and punch it down.
Then knead it by pressing it down with the heel of your hand, pushing it forward and folding it back on itself repeatedly for about 5 minutes, meanwhile adding up to 1 cup more flour to make a firm but not stiff dough.
Pat and shape it into a round flat loaf and place it in the greased pan.
Drape a towel over it and set it aside in the draft free place for about 30 minutes, or until it doubles in bulk again.
Preheat the oven to 350.
Bake the bread in the middle of the oven for 40 minutes, or until the top is golden.
Transfer it to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/42606/portuguese-cornbread-broa"},{"id":"42604","title":"English Muffin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Heat milk and water until warm .
add yeast ,sugar , and salt.let yeast mixture set till it foams .
put 3 cups of flour and the baking soda in a bowl and mix .add yeast mixture to the flour mixture .
add remaining flour to mixture until sticky and soft.
use a spoon to mix remaining flour .
do not over mix the bread dough .
grease 2 loaf pans, spinkle with corn meal , add dough to pans .cover with saran wrap and let rise for 45 minutes .
bake at 400 degees for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/42604/english-muffin-bread"},{"id":"42600","title":"Cheddar Parmesan Cheesy Garlic Bread","ingredients":"cheese, cheddar
cheese, parmesan, hard
salad dressing, mayonnaise, regular
margarine, regular, 80% fat, composite, stick, without salt
spices, garlic powder","directions":"Combine, all ingredients in a bowl.
Sliced french bread in half.
Spread topping on french bread.
Place on baking sheet.
Broil 5 1/2 inches from heat.
Until slightly browned.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/42600/cheddar-parmesan-cheesy-garlic-bread"},{"id":"42597","title":"Yeast Free Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking","directions":"Mix dry ingredients.
Do not sift the flour!
Mix liquids and add to dry.
Stir until there is no more dry flour.
Depending on the humidity of the air where you live you may need a little bit more or less liquid.
The dough should be moist but not sticky.
It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.
Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
This is a country style bread that should be sliced thick.
It is important not to overwork the dough.
Shape into a ball or an oval, with oiled hands.
Place on clean baking sheet.
Bake for 40 minutes at 400F.
Variations: Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor.
For tea time add a tsp pure cane sugar.
The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits.
For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough.
Sprinkling of seeds in the dough or on top of the bread is also possible.","url":"https://recipe.bluelayer.org/recipe/42597/yeast-free-bread"},{"id":"42593","title":"Spicy Crispy Sweet Potato Fries","ingredients":"sweet potato, raw, unprepared
egg, white, raw, fresh
water, bottled, generic
bread crumbs, dry, grated, plain
spices, pepper, black
spices, pepper, red or cayenne
a cajun life, all purpose cajun seasoning,","directions":"Place cut potatoes in a bowl of water and let soak for 30 minutes.
Preheat oven to 425 degrees F. Line a baking sheet with aluminium foil and spray with cooking spray; set aside.
Dry potatoes off.
In a shallow bowl, add egg white and water; mix together until foamy.
In another shallow bowl, add bread crumbs and spices; mix well together.
I squeezed the mixture between my hands to crush up the bread crumbs a pinch more.
Dip the potatoes in egg white, then into bread crumbs and place on to prepared baking sheet.
Do the same for remaining potatoes.
Bake in oven for 25-30 minutes, flipping potatoes halfway through cooking time.
Cook the potatoes until crispy.","url":"https://recipe.bluelayer.org/recipe/42593/spicy-crispy-sweet-potato-fries"},{"id":"42576","title":"Pub-Style Burger Sauce","ingredients":"salad dressing, mayonnaise, regular
soy sauce made from soy (tamari)
sugars, brown
sauce, worcestershire
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
spices, pepper, black","directions":"Combine all ingredients.
Use to smear burger buns or if you like, other sandwich breads.","url":"https://recipe.bluelayer.org/recipe/42576/pub-style-burger-sauce"},{"id":"42573","title":"Creamed Cooked Cabbage","ingredients":"cabbage, raw
sugars, granulated
salt, table
spices, nutmeg, ground
cream, fluid, heavy whipping
bread crumbs, dry, grated, plain","directions":"Preheat oven to 325 degrees F (165 degrees C).
Place cabbage in a 2 quart casserole dish.
Sprinkle with sugar, salt and nutmeg.
Pour cream over cabbage and top with bread crumbs.
Bake in preheated oven for 1 hour.","url":"https://recipe.bluelayer.org/recipe/42573/creamed-cooked-cabbage"},{"id":"42567","title":"Fleishmanns Whole Wheat Bread (Bread Machine)","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in order listed.
Use regular or timed bake cycle.
(Baking time varies with machines).","url":"https://recipe.bluelayer.org/recipe/42567/fleishmanns-whole-wheat-bread-bread-machine"},{"id":"42557","title":"Garlic-Parmesan Rolls","ingredients":"wheat flours, bread, unenriched
cheese, parmesan, hard
spices, garlic powder
butter, without salt","directions":"Cut dough into 16 equal pieces.
Shape into balls.
Place on floured surface.
Let rise, covered in a warm place 10 minutes.
Stir together cheese and garlic powder and butter.
Roll balls in butter mixture.
Arrange loosely in a 9 inch round greased pan.
Cover and let rise until doubled.
Bake at 375 for 10-15 minutes,til golden brown.
Warm leftover butter/cheese mixture and brush over warm rolls.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/42557/garlic-parmesan-rolls"},{"id":"42546","title":"Bimini Bread Recipe","ingredients":"water, bottled, generic
oats
molasses
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Soak the oats, molasses and butter in the warm water for 2 min.
Add in to the bread machine along with the other ingredients.
Follow manufacturer's directions for your machine, using the cycle you'd use for white , sweet bread, light-to-medium setting, and the equivalent of 2 c. of flour.
I found in the Regal Bread Machine which I had to add in 2 additional Tbsp.
of flour to get a good dough ball.","url":"https://recipe.bluelayer.org/recipe/42546/bimini-bread-recipe"},{"id":"42524","title":"Digestive Biscuits","ingredients":"oats
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Pre heat oven to 190/170 fan or Gas mark 5 & line 2 baking trays with baking parchment.
Add the flour, oats and baking powder to a bowl and mix together.
Add the butter to the bowl and mix together until the mixture resembles breadcrumbs.
Add the maple syrup and mix until dough like .
Wrap in cling film and chill for 1 hour.
Roll out the dough and cut to into desired circle size - makes up to 24 biscuits.
Place the biscuits on the lined trays and bake for 20-25 minutes until golden brown and crisp.
Remove biscuits from oven and add to cooling rack.
Once cooled enjoy :-)","url":"https://recipe.bluelayer.org/recipe/42524/digestive-biscuits"},{"id":"42511","title":"Vermont Whole Wheat Oatmeal Honey Bread","ingredients":"water, bottled, generic
oats
sugars, granulated
honey
butter, without salt
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon.
Let cool to lukewarm.
Add the yeast and flours, stirring to form a rough dough.
Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
Divide the dough in half, and shape each half into a loaf.
Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans.
Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour.
Bake the loaves in a preheated 360F oven for 33 minutes.
* Remove them from the oven when they're golden brown, and the interior registers 190F on an instant-read thermometer.
Yield: 2 sandwich loaves.
*If your oven can't be set at 360F, set it at 350F and bake the bread for 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/42511/vermont-whole-wheat-oatmeal-honey-bread"},{"id":"42510","title":"swiss beer bread","ingredients":"alcoholic beverage, beer, regular, all
cheese, parmesan, hard
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"add ingredients, in this order to bread machine.
cook on\"basic\" cycle.","url":"https://recipe.bluelayer.org/recipe/42510/swiss-beer-bread"},{"id":"42504","title":"Buggy's Shortbread II","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"In a medium bowl cream butter with an electric mixer for 1 minute at medium speed.
Add powdered sugar while mixer is still running, scraping down the bowl 2 times.
Add flour mixing until just blended.
Place dough between 2 pieces of waxed paper and roll out to a thickness of 1/8 inch.
Place waxed paper on a cookie sheet in refrigerator for 1/2 hour.
Preheat oven to 325 degrees.
Remove top sheet of waxed paper and slid dough off of waxed paper onto floured counter.
Cut with cookie cutters.
Place onto cookie sheet that has been very greased or sprayed lightly with cooking spray.
Sprinkle with colored sugar or other decorations as desired.
Bake for 5-10 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/42504/buggys-shortbread-ii"},{"id":"42501","title":"Absolutely Apricot Bread (Machine) Regular Loaf Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
butter, without salt
jams and preserves, apricot
apricots, dried, sulfured, uncooked
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry","directions":"This is bread with the jam already inside!
It's a coffee bread, a snack bread or possibly the perfect after-school bread.
The finely textured sweet bread also happens to be lovely, with the summery orange apricots floating in the golden brown loaf.
Success Hints","url":"https://recipe.bluelayer.org/recipe/42501/absolutely-apricot-bread-machine-regular-loaf-recipe"},{"id":"42490","title":"Caramel Shortbread Squares","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
syrups, corn, light
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F (175 C).
In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly.
Press into a 9 inch square baking pan.
Bake for 20 minutes.
In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk.
Bring to a boil.
Continue to boil for 5 minutes.
Remove from heat and beat vigorously with a wooden spoon for about 3 minutes.
Pour over baked crust (warm or cool).
Cool until it begins to firm.
Place chocolate in a microwave-safe bowl.
Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth.
Pour chocolate over the caramel layer and spread evenly to cover completely.
Chill.
Cut into 1 inch squares.
These need to be small because they are so rich.","url":"https://recipe.bluelayer.org/recipe/42490/caramel-shortbread-squares"},{"id":"42486","title":"Gruyere and Walnut Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
spices, pepper, red or cayenne
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry
cheese, gruyere
nuts, walnuts, english","directions":"Butter or grease two loaf pans.
In a large bowl, combine flour, sugar, salt, and pepper (if using); set aside.
Stir the butter into the scalded milk; let cool to room temperature.
Once the milk has cooled you can begin to make the dough by pouring the water into the bowl of your stand mixer.
Whisk in yeast, wait a minute, then whisk again to be sure all the yeast is completely dissolved; whisk in the cooled milk and butter mixture.
Stir in half the flour with a large rubber spatula, then stir in the remaining flour, in smaller batches, to ensure all the flour is moistened.
Place the bowl on the stand mixer, fitted with the dough hook, and beat on medium speed until the dough gets smoother, but not competely smooth, about 2 minutes; let rest 10 minutes.
Add the cheese and nuts then beat, on medium speed, until the dough becomes smoother and more elastic, about 2 minutes.
Transfer the dough to a lightly oil bowl to rise, turning to coat all sides with oil; drape oiled plastic wrap on top and let rise until doubled, about 1 hour.
Turn dough out on a lightly floured work area, turn over, press to deflate, then set aside (in oiled bowl) to rise again, about 1 hour.
Turn dough out onto floured board and divide in half, taking care not to delate dough too much; shape each half into an 8 to 9 inch square.
Roll dough tightly, jelly roll fashion, pinching the edge in when you get to the end; place loaf in pan, seam side down, pressing it into place so that the surface is fairly even.
Cover with oiled plastic wrap and let rise another hour; once risen, the dough should protrude about 1 inch over the rim of the loaf pan.
Set oven rack to the middle and heat the oven to 400 degrees F.
Uncover loaves, and place in the center of the oven rack, short side toward each other, equal distance from each other and the sides of the oven.
Bake until the bread is risen, and is deep golden and firm; the internal temperature should be more than 200 degrees F, about 45 minutes.
Unmold each loaf and cool, on its side, on a rack (this prevents falling).
You can brush the breads with melted butter if you like your crusts soft.
Let cool completely before slicing with a sharp serrated knife.
Store at room temperature, in a plastic bag, or freeze for longer storage.","url":"https://recipe.bluelayer.org/recipe/42486/gruyere-and-walnut-bread"},{"id":"42476","title":"Hearty Oatmeal Loaf","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
salt, table
wheat flour, white, all-purpose, unenriched
oats
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into the pan of the bread machine in the order suggested by the manufacturer.
Select White Bread or Basic cycle, and Start.","url":"https://recipe.bluelayer.org/recipe/42476/hearty-oatmeal-loaf"},{"id":"42465","title":"Pesto Bread Machine Bread","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
water, bottled, generic
sauce, pesto, ready-to-serve, refrigerated
lemon juice, raw","directions":"Use basic or white cycle for 1 1/2 lb loaf.
Enter ingredients to specifications of your bread machine manufacturor.","url":"https://recipe.bluelayer.org/recipe/42465/pesto-bread-machine-bread"},{"id":"42461","title":"Maple and Pecan Bread for Bread Machine","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
syrup, maple, canadian
water, bottled, generic
nuts, pecans","directions":"Place ingredients in bread machine and follow manufactures intructions.
***The pecans are to be added either when the bleep sounds to add 'extra' ingredients - or into the automatic dispencer if your machine has one.","url":"https://recipe.bluelayer.org/recipe/42461/maple-and-pecan-bread-for-bread-machine"},{"id":"42458","title":"Cinco De Mayo Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
corn, sweet, white, raw
peppers, sweet, green, raw
peppers, jalapeno, raw
spices, coriander seed
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/42458/cinco-de-mayo-bread"},{"id":"42450","title":"Steve's Whole Wheat","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
honey
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select Whole Wheat setting, and Start.","url":"https://recipe.bluelayer.org/recipe/42450/steves-whole-wheat"},{"id":"42447","title":"Daily Bread -Wheat","ingredients":"water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched","directions":"1) Pour water into your container of choice.
I use a 2 gallon tupper-ware container (but I would love to find a glass or ceramic container!
).
2) Add Salt and yeast.
3) Add wheat flour and wheat germ.
Stir until flour is no longer clumpy.
4) Add white flour, 2 cups at a time.
Stir in in between with a wooden spoon.
(If you have a mixer that can handle bread dough by all means use it!
I don't so I add the four gradually and mix thoroughly with my wooden spoon).
5) Cover loosely, (I use my tupper-ware lid and just do not secure it, or you could use a towel.)
Let sit on the counter for 2 hours.
(I do not find that heat, or no heat makes a difference).
6) Dough can now be used for bread of choice or stored in the fridge.
To bake:.
Make sure you have flour ready to keep your hands covered.
The dough is very sticky.
Heat oven to 400 degrees.
To make Rolls for hamburgers or sandwiches: Sprinkle corn meal on your baking sheet (I use a stone) Flour hands and pull of a piece of dough about the size of a tennis ball, form and place on your baking sheet.
Bake 30 minute.
To make a round loaf: Follow directions as above only used a well floured surface to kneed additional flour into the dough so that it is a nice elastic dough.
(sometimes I skip this step).
Cross the top with a sharp knife and bake 400 degrees for 30-35 minute
To make a loaf to slice: Follow directions as above only after kneading in additional flour use a rolling pin to roll dough out.
Roll like a jelly roll and pinch the ends.
You may slice the top with a sharp knife).
To use for pizza dough: Follow as above but roll out to fit your pizza pan.
Pierce with a fork, and bake 400 for about 15 minute Top with toppings and place back in the oven for 10-15 min depending on toppings and crust thickness.
( a thin crust turns into a wonderfully crispy crust, a thicker crust bubbles up and makes a thick chewy crust).
To make cinnamon rolls: follow as above.
Roll out jelly roll style and coat with melted butter and cinnamon sugar.
Roll jelly roll style and slice.
Bake at 375 for about 40 min -- watch them it depends on how thick they are.
I have found that these proportions last us for sandwiches for lunch and a loaf for dinner.
Our menu dictates how often I make it but it is about every other or every third day.
But it is so easy it is not a big deal to thow it all in the bin and forget about it till later.","url":"https://recipe.bluelayer.org/recipe/42447/daily-bread-wheat"},{"id":"42441","title":"Roomali Roti","ingredients":"wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In a large bowl, sift together flour and salt.
Add oil and mix in with a fork until flour is crumbly.
Mix in water until the dough pulls together.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Cover and set aside for 45 minutes.
Knead dough again until smooth; divide into six equal parts.
Form each part into a round.
Roll out each round as thinly as possible; dust with flour to keep from sticking.
Invert a heavy cast iron pan over burner and heat.
Spread roti over pan and cook.
Roti will cook in 40 to 50 seconds.
Tiny black spots will appear when it is finished.
Fold Roti and serve hot.","url":"https://recipe.bluelayer.org/recipe/42441/roomali-roti"},{"id":"42409","title":"Pfeffernuesse (Peppery Gingerbread)","ingredients":"butter, without salt
molasses
sugars, granulated
spices, ginger, ground
spices, anise seed
spices, pepper, black
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, powdered
lime juice, raw","directions":"Mix flour and baking soda and set aside.
Bring butter, dark molasses, sugar, and spices in a pot to a boil and remove from heat.
Add flour at once and stir in quickly.
Let dough cool down.
Then wrap into cling film and put into the fridge.
Leave it there overnight.
On the next day: The dough should be very firm.
Halve it with a knife.
Set one half aside for the moment.
Divide the halved dough into 8 pieces.
Each of the 8 pieces divide into 3 little pieces (they should have almost the size of nuts).
First knead the little pieces of dough, so that they get a little waxier.
Then roll them between your hands to form a little ball.
Place them on a plate and put in the fridge.
Do the same with the second half of the dough.
Let the dough balls rest in the fridge for one hour.
Meanwhile preheat oven (360 F, 180 C).
Line out two baking trays with baking paper.
Take the dough balls out of the fridge and put them on the baking tray.
Put baking tray into the lower third of the oven and bake for 12 to 15 minutes.
Cookies will flatten a bit and should be golden.
They are still soft.
Put them on a cooling rack and let the them cool completely.
While the first batch is baking do the same as described above with the second half of dough.
Mix powdered sugar with as little lime juice as possible to form a glaze.
The glaze should be pasty, so use as much lime juice you need to get this consistency.
Decorate the Pfeffernusse with the glaze.
I use an icing bag with a very small opening to decorate the Pfeffernusse with the pasty glaze.
Store the Pfeffernusse between layers of parchment paper in an airtight container.
You can store them in a dry and not too warm place for about 4 weeks.
NOTE: I use anise seeds and ground them freshly.
The anise flavour will be more intense.
Cooking time does not include time for cooling (overnight and additional 1 hour).
Passive work (baking) time is for 1 baking tray.","url":"https://recipe.bluelayer.org/recipe/42409/pfeffernuesse-peppery-gingerbread"},{"id":"42393","title":"Maple Syrup Cornbread (Vegan)","ingredients":"syrup, maple, canadian
oil, canola
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Stir wet ingredients together.
In another bowl, whisk together dry ingredients.
Mix wet and dry together.
Pour into a greased 9x9 square pan.
Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.","url":"https://recipe.bluelayer.org/recipe/42393/maple-syrup-cornbread-vegan"},{"id":"42386","title":"Basil Beer Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, basil, dried
alcoholic beverage, beer, regular, all","directions":"In a large bowl, mix the flour and sugar.
Stir in the basil, then the beer.
Mix till thoroughly blended, then pour into a well greased 9x5x3\" loaf pan.
Bake till a straw inserted in the center comes out clean, about 50 min.
Turn the bread out of the pan and cold on a rack.
Slice the bread thinly.
C.Z.
Guest & Elvin McDonald, \"Cooking with Herbs\".","url":"https://recipe.bluelayer.org/recipe/42386/basil-beer-bread-recipe"},{"id":"42381","title":"Fluffy Hand-kneaded Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the bread flour, cake flour, dry yeast, sugar, and salt into a bowl.
Microwave the milk for 50 seconds, and pour into the bowl aiming for the dry yeast.
Mix with cooking chopsticks.
When the dough comes together, start kneading by hand.
When the dough becomes smooth, add the melted butter which was microwaved for 50 seconds.
Continue kneading by hand for 10 minutes.
Form into a ball, cover with plastic wrap, and let the dough rise for 40 minutes in the microwave to let rise.
When the dough triples in size, place it on a dusted board.
Divide into 3 portions, and form into balls.
Cover with plastic wrap, and let sit for about 10 minutes.
Roll out 1 portion of the dough with a rolling pin.
Fold the top and bottom flaps.
Roll it up.
Do the same with the remaining dough.
Put the 3 portions of dough into the pound cake pan, cover with plastic wrap, and allow them to rise for 40 minutes in the microwave with the rising setting.
They triple in size again as illustrated in the picture.
Bake in the preheated oven for 20 minutes at 180C, and it's done!","url":"https://recipe.bluelayer.org/recipe/42381/fluffy-hand-kneaded-bread"},{"id":"42373","title":"Fresh Strawberry Sorbet With Shortbread Cookies","ingredients":"water, bottled, generic
sugars, granulated
strawberries, raw
lime juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"To make the sorbet: Combine 1 cup water and 1 cup sugar in a medium saucepan.
Stir over medium-high heat until sugar dissolves and mixture comes to a boil.
Reduce heat and simmer 5 minutes.
Transfer to a bowl and chill until cold.
Puree quartered strawberries in processor until smooth.
Add lime juice and sugar syrup; process until blended.
Chill mixture until cold, about 1 hour.
Transfer strawberry mixture to ice cream maker and process according to manufacturer's instructions.
Spoon sorbet into container; cover and freeze until firm, about 4 hours.
Can be made 3 days ahead.
Keep frozen.
To make shortbread cookies: Preheat oven to 300 degrees.
Lightly butter 9-inch diameter springform pan.
Whisk flour, sugar, and salt in a medium bowl to blend.
Add 1/2 cup butter and rub in with fingertips to make a coarse meal.
Gather dough together and form into ball; flatten into a disk.
Roll out dough on lightly floured surface to 1/2 inch thick round.
Transfer round into prepared pan.
Using fingers, press dough evenly over bottom to edges of pan.
Using the tip of a small sharp knife, score dough into 8 equal triangles, then pierce all over with fork.
Bake until shortbread is cooked through and pale golden, about 45 minutes.
Using tip of knife, cut warm shortbread into triangles along scored lines.
Run knife around shortbread to loosen.
Cool in pan at least 30 minutes.
Release springform pan sides.
Using spatula, carefully remove shortbread from pan (shortbread will be fragile).
Can be made 1 day ahead.
Store in airtight container in single layer at room temperature.
To serve: Scoop sorbet into individual glasses or bowls; garnish with fresh strawberries.
Serve Shortbread Cookies alongside.","url":"https://recipe.bluelayer.org/recipe/42373/fresh-strawberry-sorbet-with-shortbread-cookies"},{"id":"42368","title":"Breadsticks for Dips (Bread Machine)","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in the bread maker in the order listed.
Set to dough setting.
After the machine has finished, punch down dough and divide into 16 equal pieces.
Roll each piece into a breadstick shape.
Place onto a cookie sheet lightly dusted with cornmeal to prevent sticking.
Let rise for 30-45 minutes - till doubled.
Bake at 400 degrees for 12-15 minutes - till golden brown.","url":"https://recipe.bluelayer.org/recipe/42368/breadsticks-for-dips-bread-machine"},{"id":"42335","title":"Whole Wheat English Muffin Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Place all ingredients in a large bowl and mix just until incorporated.
I use a Kitchenaid mixer, but it could be done by hand.
The dough will be VERY wet and sticky.
Let it rise until double in size.
Spoon the dough into two well-greased loaf pans.
Let rise in the pans until the dough reached the tops of the pan.
Bake in a preheated 350 F oven for 40 minutes or until golden brown.
Ten minutes before done, brush with melted butter.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/42335/whole-wheat-english-muffin-bread"},{"id":"42326","title":"Swiss Cheese and Cherry Spread","ingredients":"cheese, parmesan, hard
butter, without salt
cherries, sweet, raw
salad dressing, mayonnaise, regular
mustard, prepared, yellow
onions, spring or scallions (includes tops and bulb), raw","directions":"Bring cheese and butter to room temperature Meanwhile, snip cherries and cover with boiling water and let stand 10 minutes.
Drain well; pat cherries dry with paper towels and set aside.
Place cheese, butter, mayo and mustard in a food-processor bowl.
Cover and process till combined.
Stir in cherries and green onions; cover and refrigerate.
Serve with crackers or cocktail breads (rye or whole wheat is great).
Makes about 2 cups.","url":"https://recipe.bluelayer.org/recipe/42326/swiss-cheese-and-cherry-spread"},{"id":"42320","title":"My Favorite Cheese Naan","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
sugars, granulated","directions":"Add the flour, dried yeast, sugar, salt, warm water and milk to a bowl and mix everything together with your hand.
Once the dough has gathered together, turn out onto a surface and knead for 5-10 minutes.
It may look soft and sticky like this, but it will form properly if you keep persevering.
When the dough has been kneaded it may feel a little more runny than your usual bread dough.
When you've finished the kneading, keep rolling the dough into a ball until the surface is smooth.
Lightly grease the bowl with oil and place the ball of dough seam-down inside.
Wrap the top of the bowl with some lightly greased cling film.
Let the dough prove.
If it's summer, just leave to prove at room temperature.
I put the bowl in a styrofoam box alongside some cups of hot water.
Leave to prove for 30 minutes.
Once the dough has doubled in size, it's ready.
Turn the dough out onto a dusted surface and lightly press out any excess gas with your hands.
Split the dough into 4 equal parts and roll them into balls.
Cover with a damp tea towel and leave to rest for 15 minutes.
In the meantime, make the cheese.
Combine the ingredients marked with * and mix together.
Use your hand to mix as if you were kneading until a ball forms.
Split the cheese mixture into 4 equal parts and shape into flat ovals to make them easy to wrap.
Use your hands to stretch out the dough from Step 8, place the cheese in the middle and wrap the dough around.
Once wrapped, pinch the dough securely closed with your fingers.
Turn the naan over and roll into a circle shape with a dusted rolling pin.
Cook in a frying pan without oil.
Once the bottom has turned golden, flip the naan over.
A non-stick frying pan is best for this job.
Once both sides are cooked, your naan is ready Of course they taste great with curry but please try them on their own too!","url":"https://recipe.bluelayer.org/recipe/42320/my-favorite-cheese-naan"},{"id":"42317","title":"Beer Batter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, cheddar
alcoholic beverage, beer, regular, all","directions":"In a large bowl, mix the ingredients.
The beer will foam up a bit when its added, so make sure your bowl is a little bigger than you might otherwise allow for the dry ingredients.
Bake at 375 degrees for 45 minutes or until it passes the toothpick test.","url":"https://recipe.bluelayer.org/recipe/42317/beer-batter-bread"},{"id":"42314","title":"Bread Machine Onion Bagels Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
onions, raw
onions, raw
leavening agents, yeast, baker's, active dry","directions":"*** Presoak 1/4 c. dry onions in 1/3 c. hot water for 10 min.
Drain and press water from onions.
Place specified amount of pre-soaked onions in the machine with the rest of the ingredients.
Save the rest to sprinkle on top of the bagels before baking.
Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 min.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three qts of water and one Tbsp.
of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 min.
Remove and cold on rack 1 minute, brush with egg and sprinkle with sesame or possibly poppy seeds, if you like.
Bake at 400 on a baking sheet sprinkled with cornmeal, till golden brown - approximately 15 min.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a healthy pinch of garlic pwdr.
Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or possibly margarine on one side.
Lay (butter side up)
on an ungreased cookie sheet and bake at 325 for 12-15 min till golden and crisp.","url":"https://recipe.bluelayer.org/recipe/42314/bread-machine-onion-bagels-recipe"},{"id":"42303","title":"Creamy Tomato, Basil, & Garlic Cheese Tortellini Soup","ingredients":"tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
cream, fluid, heavy whipping
spices, basil, dried
spices, garlic powder
oil, olive, salad or cooking
butter, without salt
cheese, parmesan, hard","directions":"Saute minced garlic in vegetable oil until slightly browned and fragrant.
Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil.
Let simmer for 15-20 minutes.
Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through.
DO NOT LET BOIL.
Goes great with side salad and bread.","url":"https://recipe.bluelayer.org/recipe/42303/creamy-tomato-basil-garlic-cheese-tortellini-soup"},{"id":"42288","title":"Amish Bread - Bread Machine","ingredients":"wheat flours, bread, unenriched
oil, canola
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select White Bread cycle; press Start.
When the dough has raised once and second cycle of kneading begins, turn machine off.
Reset by pressing Start once again.
This gives the dough two full raising cycles before the final raising cycle prior to baking.
My machine takes 2 1/2 hours from start to finish (baked).","url":"https://recipe.bluelayer.org/recipe/42288/amish-bread-bread-machine"},{"id":"42266","title":"Buffalo Bleu Stuffed Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, blue
cream, sour, cultured
lemon juice, raw
mcdonald's, spicy buffalo sauce
delallo, italian seasoned breadcrumbs,","directions":"Heat oven to 400F
Combine the blue cheese, sour cream, lemon juice, a few shakes of cajun seasoning and black pepper in a small bowl.
Set aside
Split Chicken into 6 portions.
Smash each section flat into an oblong patty.
Place 1/6 bleu cheese mixture into the center of each patty.
Roll the patties into oblong balls, ensuring they have full seal completely around them.
Season, roll and coat with the Shake 'n Bake mix.
Place in baking dish.
Bake 20 minutes.
Pour Wing sauce over the chicken.
Bake for an additional 5 minutes.","url":"https://recipe.bluelayer.org/recipe/42266/buffalo-bleu-stuffed-chicken"},{"id":"42264","title":"100% Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated","directions":"To soften yeast, combine it with water in a 2 cup measuring cup/bowl.
In a large bowl, mix salt, sugar, and 1 cup whole wheat flour.
Stir the yeast mixture to the flour mixture, adding the remaining whole wheat flour and olive oil to make a soft dough.
Knead for 4-5 minutes.
Cover and let rise until doubled.
Punch the dough down, shape it and let it rise for the 2nd time in baking pan for another hour.
Bake at 375F for 35 to 45 minutes.","url":"https://recipe.bluelayer.org/recipe/42264/100-whole-wheat-bread"},{"id":"42254","title":"Almond-Poppy Seed Swirls","ingredients":"butter, without salt
nuts, almonds
spices, poppy seed
sugars, brown
sugars, granulated
spices, cinnamon, ground
wheat flours, bread, unenriched","directions":"Brush 13x9x2-inch glass baking dish with 1 tablespoon melted butter.
Combine almonds, poppy seeds, brown sugar, sugar and cinnamon in shallow dish.
Cut bread dough into 12 equal pieces.
Roll out 1 dough piece on floured surface to 9x1-inch strip.
Dip both sides of dough strip into melted butter, then dip into almond mixture, coating well.
Roll up into spiral and stand in prepared baking dish.
Repeat with remaining dough pieces, melted butter and almond mixture.
Sprinkle any remaining almond mixture over rolls.
Drizzle with any remaining melted butter.
Let rolls rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
Preheat oven to 375F.
Bake rolls until golden brown, about 25 minutes.
Serve rolls warm.","url":"https://recipe.bluelayer.org/recipe/42254/almond-poppy-seed-swirls"},{"id":"42246","title":"New York style pizza dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"put water in a metal bowl (I use 5qt.
kitchen aid mixer with a dough hook) add yeast,sugar,salt, and olive oil and mix until dissolved.
add the flour a little at a time and mix until dough pulls away from sides of bowl and is on hook.
mix on low for 4 minutes.
let the dough rest for 5 minutes then mix again on med low setting for an additional 2 minutes.
immediately divide the dough into 3 equal pieces.
round each piece into a ball and rub with olive oil.
place each ball in a zippered bag or dough container and refrigerate overnight or freeze any pieces you will not be using the next day.
The next day remove the dough 2 hours prior to use to allow the gluten to relax and remove the chill.
place a baking stone on the middle shelf of oven and preheat on the highest setting for 1 hour.
shape the dough using the toss and spin method stretching to a diameter of about 12 inches.
dough should be about 1/4 inch think and slightly thicker toward edge.
transfer dough to a peel or inverted sheet pan dusted with flour or cornmeal.
add sauce and toppings and slide onto the stone.
should take about 12 minutes to bake.
when done crust should be crisp and slightly charred on edge and cheese should be bubbling and just beginning to caramelize.
The underside of crust should be brown and crisp...not white and soft.","url":"https://recipe.bluelayer.org/recipe/42246/new-york-style-pizza-dough"},{"id":"42242","title":"Italian Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated","directions":"For the Biga: Stir the yeast in warm water to dissolve.
Sprinkle sugar over the mix and let sit for 5 minutes, if yeast is foamy it is active.
Mix yeast with flour until all flour is incorporated, no dry clumps.
Cover and let rise in a warm draft free place for 6 hours.
Refrigerate overnight.
For Bread: Stir the yeast in warm water to dissolve.
Sprinkle sugar over the mix and let sit for 5 minutes.
In bowl of stand mixer with hook attachment mix yeast, biga, 3 cups of the flour and salt on low speed for one minute.
Scrape down sides and mix on medium, add remaining flour 1 cup at a time, mix and scrape down before adding more flour.
Dough should be sticky but smooth, you may not need all the flour.
Put dough in a greased bowl (I just spray the bowl with cooking spray) turning to grease the top.
Cover and rise in a warm, draft free area for 30 minutes.
Punch the dough down, recover and let rise another 1 hour.
Punch dough down and divide in half.
Roll each half into a large rectangle , then roll tightly, from the long side, tapering the ends.
Place the loaves on a greased baking sheet, cover and let rise 1 hour or until doubled in bulk.
When the dough has about 30 minutes left, preheat the oven to 350 deg.
F and place a dish of hot water on the bottom rack.
With a sharp knife cut diagonally 3-4 times across the tops of the loaves.
Spritz the top of the loaves with water, either from a spray bottle or just wet your fingertips and flick the water at the loaves.
Bake for 30 minutes at 350, then lower the oven temperature to 300 deg.
and bake an additional 30 to 45 minutes.
Bread will be browned on top when done and sound hollow when you knock on it.","url":"https://recipe.bluelayer.org/recipe/42242/italian-bread"},{"id":"42238","title":"Bread Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Place the water and the yeast in a medium-sized mixing bowl, blend, add 1 cup of flour and the salt then enough additional flour to make a soft dough.
The dough shouldn't be overtly sticky, but it shouldn't be firm either.
Knead the dough just until it is smooth, then return it to the bowl, cover it with a damp towel and let it rise in a warm spot until it is doubled in bulk, about 1 hour.
Punch it down and let it sit for 15 minutes, then proceed with the Kouign Aman .","url":"https://recipe.bluelayer.org/recipe/42238/bread-dough"},{"id":"42232","title":"White Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Scald milk and add margarine, sugar, and salt.
Cool to room temperature.
Pour warm water into mixing bowl, add yeast and dissolve thoroughly.
Add room temperature milk mixture to yeast.
Add 1 cup of flour and thoroughly mix for a minute.
Stir in 1 1/4 cups of flour.
Clean sides of bowl and mix thoroughly.
Add the rest of the flour and knead for 4-6 minutes until dough becomes a ball.
Place ball in a greased bowl and roll ball to grease the dough.
Cover and allow to rise until doubled in size, about 1 1/2 hours.
Punch down, fold sides to center, and turn dough over.
Allow to rise to doubled, about 40 minutes.
Punch down, fold, and turn.
Place dough on flowered board and let rest 10 minutes.
Shape dough to fit in greased bread pan 9\"x5\"x3\".
Brush with margarine and cover.
Allow to rise in pan until doubled, about 30 minutes.
Preheat oven to 375 degrees.
Bake loaf in pan for 50 minutes.
Bread will sound hollow when tapped with knucles when done.","url":"https://recipe.bluelayer.org/recipe/42232/white-bread"},{"id":"42212","title":"Bread Machine Honey Wheat Bread","ingredients":"water, bottled, generic
honey
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order recommended by your bread machine.
Select white bread cycle.
Can also be made with rapid or delayed cycles.","url":"https://recipe.bluelayer.org/recipe/42212/bread-machine-honey-wheat-bread"},{"id":"42206","title":"St. Joseph's Day Bread Crumbs","ingredients":"delallo, italian seasoned breadcrumbs,
oil, olive, salad or cooking
sugars, granulated","directions":"Toast bread crumbs in olive oil in a frying pan over low heat until lightly browned~NOTE~ Make sure you stir constantly to prevent burning!
Remove from heat and add sugar.
Sprinkle over cooked spaghetti.","url":"https://recipe.bluelayer.org/recipe/42206/st-josephs-day-bread-crumbs"},{"id":"42203","title":"Bread Machine Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Add ingredients in the order recommended for your bread machine and set to dough cycle.
After its finished, transfer dough to a lightly-oiled pan.
For a thick crust, cover and allow to rise for about 20 minutes; for thin, bake right away.
Heap with toppings of your choice and bake in a 450-degree oven for about 20 minutes.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/42203/bread-machine-pizza-dough"},{"id":"42195","title":"Copycat Somoa Girl Scout Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt.
In 3 increments, add the flour mixture to the creamed butter, mixing between each addition and scraping the sides of the bowl as necessary.
Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
Use your hands to divide the dough in half and makes disc like shapes with each one.
Wrap them each in plastic wrap and refrigerate until firm, about 1 hour.
Once the dough has chilled, roll each disk out onto a lightly floured surface until it is about 1/8 inch thick.
Cut out as many cookies as possible with a donut shaped cookie cutter.
Place the cut out cookies on a Silpat or parchment paper lined baking sheet.
Repeat with remaining dough.
Bake the cookies for about 10-12 minutes, rotating the baking sheet halfway through, until the cookies are a pale golden brown.
Immediately transfer to a wire rack and cool completely.
Spread coconut flakes on a baking sheet lined with parchment paper.
Bake the coconut for about 10 minutes in a 350F oven until toasted, stirring frequently to ensure even browning and so that it does not burn.
Remove from oven and set it aside.
Melt the caramels, milk, and salt on low on the stove.
Cook, stirring until the caramels are fully melted.
Remove from heat and combine 3/4 of the caramel mixture with the toasted caramel in a large bowl.
Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut/caramel mixture.
Repeat for each cookie.
If the coconut/caramel mixture becomes too hard to manage, reheat mixture on very low heat until spreadable again.
Melt the dark chocolate in microwave on on stove on low.
Once fully melted, dip the bottoms of the cookies in the chocolate and place them on wax paper.
Drizzle some chocolate over the tops of the cookies as well.
Let the cookies sit until chocolate fully hardens.
Helpful tips!
*No donut shaped cookie cutter?
Use a regular cookie cutter and a small dry spice lid for the smaller hole.
*If dough is too firm after being in the fridge, let it rest at room temp for 10 min.
*The shortbread should be very pale in color.
When in doubt, underbake it!
*Coconut burns very quickly so keep an eye on it and stir often!
*Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a sticky base to adhere to.","url":"https://recipe.bluelayer.org/recipe/42195/copycat-somoa-girl-scout-cookies"},{"id":"42194","title":"Italian Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"Sift out 4 cups of flour onto middle of table or work space.
Put yeast, 1 teaspoon of the sugar, salt, and 1 cup of the flour into a medium bowl and whisk until well blended.
Add the warm (110 - 115) water, mix well, and let rest for 10 minutes.
Lightly oil (olive oil, maybe 1 teaspoon or less) another medium bowl (one that is heavy and holds heat).
When yeast is bubbly and smells yeasty, add 2 more cups of flour and the second teaspoon of sugar.
Mix until flour is incorporated, then add the olive oil.
Turn out of bowl onto flour (the remaining one cup of flour) on the table and knead for 10 minutes.
Place dough in oiled bowl turning over to coat all surfaces.
Cover with plastic wrap and place in a warm spot (I put mine in an unlit oven with the light on) to rise, about 45 minutes.
Spray cooking spray on 2 medium cookie sheets and set aside.
When dough has about doubled, punch down and make into desired shapes.
To make loaves, divide into 2 portions.
flatten into rectangle about 4\" x 12\", folding the 12\" sides toward the center and pinch together, also pinch the ends.
sprinkle cornmeal on pans and place pinched seam down.
Sprinkle more cornmeal on top and sides of loaves and cover gently with plastic wrap then place a light towel on top (to keep them cozy warm).
To make buns, divide dough into 8 portions and pinch into round shapes, putting the pinched side down, in the same manner with the loaves.
(The tension created by pinching, or sealing any open seams allows the bread to rise instead of just spreading sideways like a blob.
).
Let rise again for another 45 minutes.
During this time, I check to make sure the bread is not sticking to the plastic, adding more cornmeal, if it is.
Even if the bread sticks and falls as you pull the plastic away, it does no great damage, the bread just looks ugly, (tastes fine).
Put the bottom of your broiler pan in the bottom of the oven and heat the oven to 425.
(make sure that the pan is very close to the oven door.
).
When temp is reached, put bread into oven (back a little from the door), pour 2 cups cold water into broiler pan, and turn temp down to 400.
Bake 20-30 minutes.
I usually check after 20 minutes and give more time as needed.
I brush off all the excess cornmeal and slice the buns before they get too cool.","url":"https://recipe.bluelayer.org/recipe/42194/italian-bread"},{"id":"42130","title":"Easy White Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Blend dry ingredients, rub in shortening.
Add warm water (40C, 105F), mix until smooth.
Cover with moist cloth, stand in warm place 30 - 40 minutes.
Knock down, knead lightly.
Cut to size required, cover with moist cloth, stand for 10 minutes.
Knead well, mould to the required shape.
Place in greased tin or on greased tray.
Cover wtih a damp cloth and let the bread rise in a draft-free place until 2 - 3 times its original size.
Brush lightly with milk, beated egg or shortening.
Bake in oven (230C, 450F) until loaf sounds hollow when tapped.
NORMAL BAKING TIMES: White bread 25-30 minutes.
Usually, at 25 minutes, I take the bread out of the tins and return the bread to the oven for a further 5 minutes This browns the bread nicely, all over.","url":"https://recipe.bluelayer.org/recipe/42130/easy-white-bread"},{"id":"42126","title":"Simple Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
yogurt, greek, plain, nonfat
grapes, red or green (european type, such as thompson seedless), raw
celery, raw
apples, raw, with skin
nuts, almonds
spices, pepper, black
salt, table","directions":"Mix all ingredients together.
Refrigerate until chilled.
Serve on bread of your choice.
(Croissants, pita, tortillas, french rolls, etc.)
Enjoy!","url":"https://recipe.bluelayer.org/recipe/42126/simple-chicken-salad"},{"id":"42122","title":"American Sandwich White Loaf - Midwest","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
honey
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Mix 3 1/2 cups of the flour, the yeast, and salt together in a standing mixer fitted with the dough hook.
With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.
Increase speed to medium-low and knead until the dough is smmooth and elastic, about 10 minutes.
(If after 5 minutes, more flour is needed, add the remaining 1/4 cup of flour, 1 tablespoon at a time, until the dough cleas the side of the bowl but sticks to the bottom.
).
Turn the dough onto a clean counter and knead by hand to form a smooth, round ball, aout 1 minute.
Place the dough in a lightly oiled bowl and wrap tightly with palctic wrap.
Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
**see variation for proofing instructions).
Turn the dough out onto a lightly floured counter and gently press it into a 9-inch square.
Roll the dough into a tight cylinder and pinch the seam closed.
Place the loaf seam-side down in a 9-inch loaf pan, wrap tightly in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back slowl when indented with a finger, 1 1/2 hours.
Adjust an oven rack to the middle position and heat the oven to 350 degrees.
Bring a kettle of water to boil.
Gently brush the loaf with the remaining 1 tablespoon butter.
Set the loaf pan on the oven rack and place an empty metal loaf pan next to it.
Fill the empty pan about half full with the boiling water.
Bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40-50 minutes.
Flip the bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/42122/american-sandwich-white-loaf-midwest"},{"id":"42110","title":"Barley Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
beans, snap, green, raw","directions":"Preheat oven to 350 F.
Grease cookie sheet.
Put yeast into small bowl.
Add in 1/2 tsp.
sugar and 1/2 c. water.
Put in a hot place to rise.
Put remaining 1/2 c. water into large mixing bowl.
Add in 1 c. barley flour and mix vigorously.
Add in remaining 1 1/2 tsp.
brown sugar, oil, and salt and
Mix well.
Add in softened yeast and beat briskly.
Add in bean flour and sufficient remaining barley flour to make dough which can
be kneaded.
Place on floured board and knead till smooth and elastic.
Shape into two round loaves on greased cookie sheet and slash diagonally
across tops.
Let rise till double in bulk.
Oil tops lightly, if you like, for more crispness.
Bake at 350 F for 1 hour.17.Remove from pans onto wire rack and cold.","url":"https://recipe.bluelayer.org/recipe/42110/barley-bread-recipe"},{"id":"42104","title":"Terrific Whole Wheat in the Breadmaker!","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"NOTE: If you keep your whole wheat flour in the freezer (which is a good idea) be sure to remove it a few hours before-hand so it can warm to room temperature.
Measure the ingredients into your machine's loaf pan in the order listed.
Be sure NOT to let the yeast touch the water.
(By the way, I use bread machine yeast but I'm pretty sure regular yeast works too!
).
Set it to \"grain\" and press start (so it should say 4:10 on the little screen).
When finished, remove from the machine, pull out the paddle if it's stuck in, and cover with a tea towel (to keep the crust soft) on a cooling rack.
Let the loaf cool at least 20 minutes before slicing.
It should stay fresh 4-5 days in normal weather.
We usually slice and freeze a portion of the loaf and it defrosts beautifully.
Also makes lovely breadcrumbs!","url":"https://recipe.bluelayer.org/recipe/42104/terrific-whole-wheat-in-the-breadmaker"},{"id":"42087","title":"Easy Handmade Udon Noodles","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
salt, table
water, bottled, generic","directions":"Combine the flours and the salt.
Mix and knead in the water little by little.
It will be very dry at first, but it will gradually form a ball.
When a ball of dough is formed, put it into a sturdy and large nylong bag.
Sandwich the bag between newspapers, and step on the dough over the paper.
When the dough is flattened, take it out of the bag, fold it over, put it back in the bag and step on it again.
Continue for 20 minutes.
Form the dough into a ball again, wrap in plastic wrap and rest at room temperature for 1 to 2 hours.
Take the dough out of the plastic wrap and cut it up into single sized portions.
Flour the cutting board, rolling pin, your hands and the dough balls with flour or katakuriko, and roll out each portion of dough with the rolling pin.
Fold the rolled out dough into thirds, and slice into evenly sized noodles.
Dust the cut dough with flour or katakuriko as soon as it's cut to prevent it from sticking, and loosen the noodles.
This is how the noodles look after being cut and dusted with flour.
If you want to store the noodles, wrap each portion in plastic wrap and refrigerator.
It will keep for about 3 days.
Bring plenty of water to a boil in a pot.
Put in the udon noodles while pulling them apart, and cook them for about 10 minutes.
Make sure the water doesn't boil over.
Drain the noodles into a colander, cool them well in cold water, and they're done!
You can use the noodles as-is to eat cold dipped into a dipping sauce or in other cold noodle dishes.
To serve in a hot udon noodle dish, warm them up in boiling water.","url":"https://recipe.bluelayer.org/recipe/42087/easy-handmade-udon-noodles"},{"id":"42081","title":"Fig and Walnut Bread With Rye Flour","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
beverages, ovaltine, classic malt powder
salt, table
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
nuts, walnuts, english
figs, dried, uncooked","directions":"Chop up the walnuts and dried figs roughly.
Put the ingredients starting from the strong French bread flour up to the dry yeast in the ingredient list into a bowl, and mix with a spatula or cooking chopsticks until it comes together as one mass.
When the dough comes together, take it out onto a work surface and knead well for about 12 minutes.
When it barely sticks to the work surface anymore and forms a slightly rough film of gluten, it's done.
Press the dough out flat.
Add the chopped walnuts and figs from step 1 and wrap them up in the dough.
Knead for a few more minutes to distribute the nuts and figs into the dough .
Form the dough into a ball, and put it into a lightly greased bowl.
Cover with plastic wrap and leave to rise until it has doubled in volume (1st rising).
For me it took 30 minutes at 40C.
When it has finished rising, take it out onto a lightly dusted work surface and deflate.
Divide into 12 portions and round off each.
Leave to rest for 15 minutes.
Round off each ball of dough again, and line them up on a baking sheet.
Leave to rise again until they are 1.5 to 2 times their original size.
For me it took 30 minutes at 40C.
Dust the surface with bread flour using a tea strainer.
Slash the tops if you would like.
Bake in a preheated 210C oven for 15 to 17 minutes.
These rolls are chewier if you let them rest a bit before eating them.
From the next day on, the rolls will become nice and soft if you heat them up in the microwave.
You can eat them as-is too of course.","url":"https://recipe.bluelayer.org/recipe/42081/fig-and-walnut-bread-with-rye-flour"},{"id":"42080","title":"Bread dough","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Warm milk in microwave for one minute
Add milk and oil to bread machine basket
Add yeast, sugar, and salt into milk and oil mixture
Add flour last
Set bread machine setting to dough, it should last 90 minutes
If dough is sticking on the sides of machine add a little flour, if dough is too dry add a little milk
*this recipe can be done with out a bread machine also.
Instead of using the bread machine use a large bowl (glass works best) add all the ingredients in the same order.
Cover bowl with a towel so it can rise.
Set bowl in a warm area (top of the fridge, oven or on a window sill) for 3 hours.
check on dough throughout to make sure its not drying out.
if it does dry out mist with water.","url":"https://recipe.bluelayer.org/recipe/42080/bread-dough"},{"id":"42072","title":"Goat Cheese and Chive Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cheese, goat, soft type
chives, raw
honey
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 350 degrees F and spray a 9x5 inch loaf pan generously with a nonstick spray.
Set aside.
In a large bowl, mix together the flours, baking powder, salt, granulated sugar, goat cheese and chives.
To the bowl, add the honey and beer.
Mix together until no dry ingredients remain.
Do not overmix.
Mix until just moistened.
Pour the dough into the prepared loaf pan and drizzle the butter on top.
Place the pan in the oven and bake for 50-55 minutes or until the bread is cooked through and the top is crusty and brown.
Remove from heat and set aside to cool for at least 1/2 hour before removing it from the pan.
Slice and serve with butter and honey!
The bread will keep in an airtight container or sealed tightly with plastic wrap for 3-4 days.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/42072/goat-cheese-and-chive-beer-bread"},{"id":"42071","title":"Fast and Easy Shortbread","ingredients":"butter, without salt
sugars, powdered
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Take sugars, flour and a pinch of salt and mix with hands, to break up brown sugar.
Add softened butter, and mix with hands until fully mixed.
Roll into 1/8 cup balls and flatted with a cookie press or bottom of a floured glass.
Bake at 325 F for 16 minutes.","url":"https://recipe.bluelayer.org/recipe/42071/fast-and-easy-shortbread"},{"id":"42067","title":"Oil Free Milky Bread With Homemade Yeast","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Leave the kneading up to the bread maker.
Add the milk, homemade natural yeast, sugar, and bread flour into the bread container, add in the salt last, and start it on the dough making course.
After it has finished kneading, take it out of the bread pan, roll it up in a lightly greased bowl, wrap in plastic wrap or cover with a lid, and let rise for the first time.
It has swelled up to 3-4 times the size.
It should take about 5-6 hours at 30C room temperature.
Gather the dough to the side with a dredge etc so you don't damage it, take it out with a knife, and divide into 8 portions with a scraper (as big as you like).
After dividing it, roll up the dough so that the surface is plump, cover with a well-wrung out cloth, and let rest for about 10-15 minutes.
Roll it back up, line it up on a parchment paper lined cookie sheet , cover with a wet cloth, and let rise for the second time.
It has swelled up to about twice the size.
It'll take about 2 hours at maybe 30C room temperature.
Start preheating the oven to 180C for 20 minutes.
Cut a cross into the tops while waiting.
Do so as if cutting through one layer.
The surface is a bit wet, so it will be easier to do if you let it dry out a little first.
Bake in the preheated oven until it turns a nice golden brown, and it's done.
Please adjust the temperature based on the type of oven.
This is a non cut version made with 14ml milk.
It will turn out taller when you don't cut it.
Using more milk also makes it milder and springier .
It is sticky and hard to shape, so dust your hands with flour..","url":"https://recipe.bluelayer.org/recipe/42067/oil-free-milky-bread-with-homemade-yeast"},{"id":"42063","title":"Irish Sodabread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Cut butter into flour.
Add salt and soda, mix.
Add buttermilk and stir into ball of dough.
Knead the dough a few times.
Place ball of dough on greased pan and smoosh the top down to make a flattened oval about 2\" thick.
Bake at 400F 20 minutes.
Then adjust temp to 325 and bake 30 minutes.","url":"https://recipe.bluelayer.org/recipe/42063/irish-sodabread"},{"id":"42047","title":"Chicken and Peas Au Gratin Casserole","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flours, bread, unenriched
cheese, cheddar
butter, without salt
peas, green, frozen, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Preheat an oven to 350 degrees F (175 degrees C).
Heat the olive oil in a skillet over medium heat.
Cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
Toss the bread pieces, Cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish.
Layer the peas and chicken atop the bread layer.
Melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter.
Cook and stir the sauce until smooth and thick, 5 to 7 minutes.
Pour over the casserole.
Top with the remaining bread mixture.
Bake in the preheated oven until the top begins to brown, 30 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/42047/chicken-and-peas-au-gratin-casserole"},{"id":"42043","title":"Science Hill Hot Water Cornbread","ingredients":"water, bottled, generic
salt, table
bacon, meatless
sugars, granulated","directions":"In a medium sized bowl, mix together all four ingredients with just enough boiling water to make a stiff batter that can be formed.
Pat into thin cakes and fry in hot fat until brown on both sides.
These cakes have a firmer consistency than the usual cornbread cakes, which are usually dropped as batter from a spoon.","url":"https://recipe.bluelayer.org/recipe/42043/science-hill-hot-water-cornbread"},{"id":"42028","title":"Pizza Crust for Bread Machine","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
semolina, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in the bread machine pan in the order suggested by the manufacturer.
Select dough cycle.
Remove after rise cycle and use with your favorite pizza recipe.","url":"https://recipe.bluelayer.org/recipe/42028/pizza-crust-for-bread-machine"},{"id":"41998","title":"Udon Noodles","ingredients":"wheat flours, bread, unenriched
salt, table
water, bottled, generic","directions":"mix together in food processor adding in water slowly.
knead and refrigerate 1 hour.
roll to 1/4 cm thickness and fold into thirds.
cut and cook for 7-10 minutes.","url":"https://recipe.bluelayer.org/recipe/41998/udon-noodles"},{"id":"41987","title":"100% Whole Grain Wheat Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
molasses
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the first five ingredients in the bowl and mix.
Add: 2 Cups 100% Whole Grain Wheat Flour.
(to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast.
If your not sure about your yeast proof it in a little warm water first.
Add: 4 Cups of 100% Whole Grain Wheat Flour.
Mix until the consistency is some what even.
Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl.
It should be tacky to the touch.
The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy.
It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour.
You can trade one cup of wheat flour for one cup of all purpose white if you wish.
Don't over mix or the bread will be tough.
When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes.
The dough will be larger but it doesn't need to double.
Grease two bread pans with Crisco.
You can also flour the pans to reduce sticking.
Mix the dough again just enough to knock it down at least close to the original size.
Drop the dough on a floured surface so you can work the dough and shape it.
Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky.
Divide the ball in half and do it again.
Shape the loaves by turning the dough under it's self over and over.
When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top.
Drop the loaves in your bread pans and let them rise until almost doubled.
Bake in a preheated oven at 350 for 36 minutes.
If you forgot to preheat 41 minutes.
(gas oven).
When done turn the bread out of the pan to a rack to cool.
You can eat it right away (a great time for real butter) don't wrap it until completely cooled.
(Condensation will make it soggy) Put in tinfoil to store on the counter.
If you put it in the refrigerator it will turn into a brick.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/41987/100-whole-grain-wheat-bread"},{"id":"41967","title":"Soft 100% Whole Wheat Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
vital wheat gluten
seeds, flaxseed
salt, table
leavening agents, yeast, baker's, active dry","directions":"To prepare the dough:.
(Hand method) Combine all ingredients and mix until you have a shaggy dough.
The dough will seem wet.
Let the dough rest, covered, for 20 minutes, then knead until smooth and elastic, about 10 minutes.
Allow dough to rise, covered, for 1-2 hours or until puffy and nearly doubled in bulk.
(Mixer method) In bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them until you have a shaggy dough.
The dough will seem wet.
Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 5-10 minutes.
Allow dough to rise, covered, for 1-2 hours or until puffy and nearly doubled in bulk.
(Bread machine method) Place all ingredients in bread machine and set to dough cycle.
To shape loaves:.
After the dough has risen, gently deflate, shape into a log, and place in a lightly greased 9x5 bread pan or 2 small pans.
Cover with towel or lightly greased plastic wrap and allow to rise in warm place for about 30 mins to 1 hour, until its crowned about 2 inches over the rim of the pan.
Preheat oven to 350 about halfway through the rising time.
To bake the loaves:.
If desired, brush top of loaf with milk or egg white and sprinkle with oatmeal, poppy seeds, etc.
Bake bread in preheated 350 oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/41967/soft-100-whole-wheat-bread"},{"id":"41962","title":"Beer Batter Rye Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
spices, caraway seed
salt, table
alcoholic beverage, beer, regular, all
water, bottled, generic
oil, olive, salad or cooking
molasses","directions":"Measure 1 cup of the bread flour, all the rye flour, and the yeast, caraway seeds, and salt into large bowl of electric mixer.
In saucepan, heat beer, oil, and molasses to 120 F. 130 F. Pour liquids over dry ingredients in bowl and beat on high speed until smooth, about 3 minutes, clean down bowl with rubber spatula.
Add remaining bread flour and stir until flour is evenly blended into mixture.
Turn batter into greased 1 1/2 quart casserole dish.
Let rise in warm place until almost doubled, about 45 minutes.
Heat oven to 350 F. Bake until wooden skewer inserted in the center comes out clean, about 30 minutes.
Cool 10 minutes, then remove bread from baking dish and cool on wire rack.
Great Whole Grain Breads B. Ojakangas","url":"https://recipe.bluelayer.org/recipe/41962/beer-batter-rye-bread"},{"id":"41958","title":"Delicious Reuben Bread (Abm)","ingredients":"water, bottled, generic
water, bottled, generic
yogurt, greek, plain, nonfat
potatoes, raw, skin
sugars, brown
salt, table
spices, caraway seed
oil, olive, salad or cooking
sauerkraut, canned, solids and liquids
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine according to manufacturers directions or in order given.
Choose settings for Light Basic and Medium crust.
Variation: Set for dough only cycle; remove and divide into individual sandwich-sized loaves.
Let rise until doubled on baking sheets, and bake at 350 degrees F.; until hollow sounding when thumped, about 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/41958/delicious-reuben-bread-abm"},{"id":"41955","title":"Dried Fruit Crusty Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
nuts, walnuts, english
raisins, seeded
orange juice, raw
water, bottled, generic","directions":"Pour hot water over the raisins and drain in a sieve.
Lightly roast then finely chop the walnuts.
Mix the ingredients marked together in a bowl.
Add the salt, sugar, yeast and water to the bowl from Step 1.
When finished kneading, add the fruits and walnuts, and mix into the dough.
Allow to rise until twice the original size, then divide into 5 portions, shape into rounds, and let sit for 20 minutes.
Reshape them as you like, and allow to rise for a second time.
Make small cuts in the surface and spray lots of water on top.
Preheat the oven to 230C, lower to 210C, and bake for 15 - 18 minutes.","url":"https://recipe.bluelayer.org/recipe/41955/dried-fruit-crusty-bread"},{"id":"41951","title":"Applesauce Cinnamon Bread Recipe","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
spices, cinnamon, ground
salt, table
sugars, brown
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in pan in order listed (Hitachi machine).
Adjust as needed for your machine.","url":"https://recipe.bluelayer.org/recipe/41951/applesauce-cinnamon-bread-recipe"},{"id":"41940","title":"Granola Raisin Bread for the Bread Machine","ingredients":"raisins, seeded
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cereals ready-to-eat, granola, homemade
milk, buttermilk, fluid, cultured, lowfat
vital wheat gluten
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"Soak raisins in water for an hour before adding to the bread machine mid-cycle (when the machine beeps, in between the first and second rise).
Add ingredients to machine according to manufacturer directions.
Bake at basic one poud loaf setting.
When finished, remove bread from pan and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/41940/granola-raisin-bread-for-the-bread-machine"},{"id":"41934","title":"Bread Mix","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"I have my own homemade \"best bread mix\".
After the initial mixing which only takes a few minutes, the rest is as easy as the store bought.
Combine all ingredients in a large bowl.
Stir together to distribute evenly.
Put in a large airtight container.
Label.
Store in a cool, dry place.
Use within 6 to 8 months.
Makes about 22 cups of mix.","url":"https://recipe.bluelayer.org/recipe/41934/bread-mix"},{"id":"41924","title":"Oatmeal Date Bread (1-Lb Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
molasses
salt, table
oats
wheat flours, bread, unenriched
wheat flours, bread, unenriched
dates, deglet noor","directions":"Place all ingredients except dates into bread machine pan in the order listed.
(Two tbsps of packed dark brown sugar may be substituted for the sugar and molasses.
).
Start machine on \"sweet\" cycle.
Add dates when machine's fruit/nut signal beeps.
(If your machine has no fruit/nut signal, add dates about 20 minutes after starting machine.
).
Note: Dough may appear too moist, even wet as the baking cycle begins, but this is normal; bread should come out fine.","url":"https://recipe.bluelayer.org/recipe/41924/oatmeal-date-bread-1-lb-bread-machine"},{"id":"41922","title":"Honey Orange Butter","ingredients":"butter, without salt
honey
orange juice, raw","directions":"Remove butter from refrigerator and allow to soften at room temperature, about 10 minutes.
Cream butter, honey, and orange peel in small bowl.
Transfer to serving dish.
Store in refrigerator, covered.
Serve at room temperature.
*Note: Some separation between the butter and honey will occur after setting up in the refrigerator.
This honey is still yummy on warm bread!","url":"https://recipe.bluelayer.org/recipe/41922/honey-orange-butter"},{"id":"41912","title":"Shortbread Thumbelinas","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
butter, without salt
sugars, powdered
vanilla extract
candies, semisweet chocolate
cream, whipped, cream topping, pressurized","directions":"Combine flour, 1/2 cup almonds, and salt; set aside.
Beat butter until creamy; gradually add powdered sugar, beating until light and fluffy.
Add flour mixture to butter mixture gradually, beating just until blended.
Stir in vanilla.
Cover dough, and chill 1 hour.
Shape dough into 1-inch balls; roll balls in remaining 1/2 cup almonds.
Place about 1 inch apart on lightly greased baking sheets; gently press an indentation into center of each cookie with thumb.
Bake at 350 for 14 minutes or until set; remove from pans to wire racks to cool completely.
Chocolate Filling: Combine chocolate morsels and cream in a microwave-safe glass measuring cup.
Microwave on HIGH 30 seconds.
Whisk until smooth.
Cool 20 minutes, and stir well; cool 8 more minutes.
Spoon or pipe about 1/2 teaspoon Chocolate Filling into indentation of each cooled cookie.","url":"https://recipe.bluelayer.org/recipe/41912/shortbread-thumbelinas"},{"id":"41903","title":"Lexington-Style Pulled Pork","ingredients":"spices, paprika
spices, pepper, black
sugars, brown
salt, table
pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic
vinegar, cider
catsup
sugars, granulated
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"Combine paprika, pepper, brown sugar and salt in a small bowl, working out any clumps in the sugar with your fingers.
Spread dry rub all over pork and rub in well.
Allow to rest 15 minutes to 24 hours.
Prepare charcoal grill for indirect heat (place all the coals on one side).
Soak 4 cups of wood chips in water for 15-30 minutes.
Place the chips on the coals.
Heat the top grill with the lid on for 5 minutes.
Place the pork on the top grate on the side away from the coals.
Open the top air vents fully, and position them over the meat.
Open the bottom air vents half- to fully-open, depending on the weather (more closed on a windy day).
Leave undisturbed 2 hours.
Transfer pork to a disposable aluminum roasting pan.
Wrap with a double layer of aluminum foil.
Place in a preheated 325F oven for 2-3 hours longer, until fork-tender.
Let rest covered for 30 minutes.
Remove the fat cap and set aside on a plate.
Shred the meat into a bowl, discarding any large hunks of fat or gristle.
Pull off the \"bark\" (the dark brown \"skin\") from the fat cap; discard the remaining fat.
Whisk the sauce ingredients together in a bowl.
Pour 1/2 cup over the pulled pork; serve the rest on the side.
Serve between slices of white bread, with pickle slices.","url":"https://recipe.bluelayer.org/recipe/41903/lexington-style-pulled-pork"},{"id":"41896","title":"Cinnamon Bun Pie","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
salt, table
sugars, granulated
butter, without salt
butter, without salt
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
cheese, parmesan, hard
vanilla extract
sugars, granulated
salt, table","directions":"Dissolve yeast in warm water and milk.
Knead in dry ingredients.
Add butter.
Let rise for 45 minutes.
After the 45-minute rise, roll out dough into a long rectangle and spread butter over its surface.
Sprinkle it with a generous amount of light brown sugar, cinnamon, and salt.
Roll up the rectangle into a long cylinder.
Cut into fourteen, 2-inch pieces.
Place in a greased 9-by-13-inch pan or two 10-inch pie pans and cover with plastic.
Let rise another 45 minutes before baking 12-22 minutes at 375.
To prepare the frosting, mix butter, cream cheese, extract, sugar, and salt thoroughly.
While the buns are still warm, spread the frosting generously over them and serve immediately.
Watch as they disappear before your very eyes.","url":"https://recipe.bluelayer.org/recipe/41896/cinnamon-bun-pie"},{"id":"21280","title":"Banana Bread Bites","ingredients":"bananas, raw
water, bottled, generic
spices, cinnamon, ground
salt, table
nuts, walnuts, english
nuts, almonds","directions":"Place the bananas, dates, cinnamon and salt in a food processor and grind to a paste.
Add the nuts and process until a doughy ball-like mixture forms.
Scrape onto a sheet of plastic wrap, cover with another sheet of plastic wrap and roll to a 1/2\" - 3/4\" thickness.
Remove top layer of plastic wrap and cut the dough into 12 pieces.
Wrap individually in plastic wrap and keep in the fridge up to 1 week.","url":"https://recipe.bluelayer.org/recipe/21280/banana-bread-bites"},{"id":"15267","title":"Strawberry Spread","ingredients":"cheese, cottage, creamed, large or small curd
strawberries, raw","directions":"Place cottage cheese and preserves in food processor or blender container; cover.
Process until well blended.
Serve as a spread for split bagels, muffins, toasted bread slices or other breakfast breads.","url":"https://recipe.bluelayer.org/recipe/15267/strawberry-spread"},{"id":"41887","title":"Brennan's Irish Soda Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table","directions":"Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Grease a baking sheet.
In a bowl, mix together the flour, sugar, baking soda, and salt.
Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface.
Knead a few times, and shape into a round.
Place the dough onto the prepared baking sheet.
With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.
Bake in the preheated oven until golden brown, about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/41887/brennans-irish-soda-bread"},{"id":"41844","title":"Pina Colada Bread","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
alcoholic beverage, distilled, rum, 80 proof
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan in order suggested by the manufacturer.
Select sweet or quick bread baking cycle","url":"https://recipe.bluelayer.org/recipe/41844/pina-colada-bread"},{"id":"41841","title":"Classic 100% Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mixing: I.
In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
(You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for \"dough\" or \"manual.\")
Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping:
Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan.
A finger pressed into the dough should leave a mark that rebounds slowly.
Baking:
Bake the bread in a preheated 350F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190F at the center of the loaf).
Remove the bread from the oven, and cool it on a wire rack before slicing.
Store the bread in a plastic bag at room temperature.","url":"https://recipe.bluelayer.org/recipe/41841/classic-100-whole-wheat-bread"},{"id":"41840","title":"Tilapia With Mango Salsa","ingredients":"fish, tilapia, raw
milk, buttermilk, fluid, cultured, lowfat
delallo, italian seasoned breadcrumbs,
sauce, salsa, ready-to-serve
oil, olive, salad or cooking","directions":"Thaw frozen tilapia.
Soak in milk for 1/2 hour discard milk no need to pat dry.
Dip tilapia in panko crumbs.
Saute in oil until brown on each side about 2 min per side.
Serve with salsa on top.","url":"https://recipe.bluelayer.org/recipe/41840/tilapia-with-mango-salsa"},{"id":"41806","title":"Croutons","ingredients":"wheat flours, bread, unenriched
butter, without salt
oil, olive, salad or cooking
spices, onion powder
spices, garlic powder
salt, table
spices, pepper, black","directions":"Preheat the oven to 300 degrees F.
Toss the bread cubes with the butter, olive oil, onion powder, garlic powder, seasoned salt, and pepper in a medium bowl.
Spread the cubes in a single layer on a baking sheet and bake until lightly browned about 20 minutes.
Let cool.
Store in an airtight container at room temperature for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/41806/croutons"},{"id":"41794","title":"Homemade Sandwich Bread","ingredients":"orange juice, raw
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl, mix juice, water, oil, sugar, yeast, and salt until yeast and sugar dissolve.
Mix in flour, 1/2 cup at a time, to form a soft dough.
Place dough on a floured board and knead for about 10 minutes, adding more flour 1 tablespoon at a time, as needed.
Form dough into ball and place in a greased bowl.
Cover with a damp towel, not letting towel touch the dough, and let rise in a warm area for 1 hour.
Punch down dough and place on floured board.
Knead for 2 minutes.
Shape dough into loaf and place in a greased loaf pan.
Cover with damp towel and let rise 30 minutes.
Bake at 375 degrees F for 40 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/41794/homemade-sandwich-bread"},{"id":"41790","title":"Scotch shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix butter and sugar until well blended.
Work in the flour and salt.
If the dough is too dry, add 1 to 2 Tbsp (30 ml).
more butter.
1/2 Roll inch thick on a slightly floured board.
Cut into rectangles approx.
3/4 inch by 2 inch.
Prick each rectangle twice with the tines of a fork.
Bake at 350 degrees (175 C.) for 18-20 minutes.","url":"https://recipe.bluelayer.org/recipe/41790/scotch-shortbread"},{"id":"41789","title":"Soy Flour Bread ( Tofu )","ingredients":"water, bottled, generic
oil, canola
honey
tofu, raw, regular, prepared with calcium sulfate
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
beverages, protein powder whey based
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in machine in the order recommended by the manufacturer.
Set machine to Basic Wheat Cycle, Light Setting - or equivalent.","url":"https://recipe.bluelayer.org/recipe/41789/soy-flour-bread-tofu"},{"id":"41787","title":"Irish Soda Bread (No Buttermilk Or Raisins)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
yogurt, greek, plain, nonfat
oil, olive, salad or cooking
honey","directions":"In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Add the yogurt, oil, and honey to the bowl and mix well.
You may need to use your hands to get all of the ingredient incorporated completely.
Flour a clean counter-top and knead the Irish Soda Bread dough slightly for about 30 seconds.
Form into a nice round shape.
Grease a cake pan and place the round dough into the center of pan.
Cut a shallow X shape on the top of the round dough using a sharp knife or bread knife.
Bake the bread at 350F for 40 to 45 minutes.
(It only took me 35 minutes, the family directions say 40-45)
That's it!
Hope you all like it!
Send in your snapshots of it!","url":"https://recipe.bluelayer.org/recipe/41787/irish-soda-bread-no-buttermilk-or-raisins"},{"id":"41785","title":"Sugar and Spice Pecan Bread (Abm)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
nuts, pecans","directions":"Add all ingredients except pecans to bread machine, and start machine.
Use wheat bread cycle for 1-pound loaf.
Add pecans at the end of the first knead, or when your bread machine \"beeps\" to add fruit or nuts.
Baking time is however long your machine takes.","url":"https://recipe.bluelayer.org/recipe/41785/sugar-and-spice-pecan-bread-abm"},{"id":"41780","title":"Ravioli Lasagna","ingredients":"cheese, parmesan, hard
tomato sauce, canned, no salt added
cheese, mozzarella, low sodium
beef, grass-fed, ground, raw","directions":"Place frozen ravioli in a greased baking dish.
Lay pieces flat without overlapping.
Cover completely with tomato sauce (and browned ground beef, if desired).
You could double the ravioli, sauce and meat if you'd like to have 2 layers.
I only did a single layer because I was only cooking for 2.
Top with shredded mozzarella cheese.
Cover with foil and bake in a 350F oven for approximately 40 minutes.
Uncover and bake an additional 5-10 minutes, until cheese is melted.
During the last 10 minutes, while uncovered, sprinkle with oregano and add some fresh basil leaves.
Serve with Italian bread.","url":"https://recipe.bluelayer.org/recipe/41780/ravioli-lasagna"},{"id":"41760","title":"Whole Wheat, Flax & Honey Bread Machine Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
lemon juice, raw
honey
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
seeds, flaxseed","directions":"Add the ingredients in the order listed and sprinkle the ground flax over top.
I use the whole wheat, 2 lb, and light crust settings and make the bread overnight so it's fresh first thing in the morning.
I have also added a 1/4 cup of sunflower seeds sprinkled over top of the flaxseed.","url":"https://recipe.bluelayer.org/recipe/41760/whole-wheat-flax-honey-bread-machine-bread"},{"id":"41754","title":"Brunch Bake","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
egg substitute, powder
bacon, meatless
cheese, cheddar
cheese, mozzarella, low sodium
mushrooms, white, raw
onions, raw
spices, pepper, black","directions":"Arrange biscuits in a 13x9x2 baking dish coated with nonstick cooking spray.
I used Grands Reduced Fat Buttermilk Biscuits.
If you need it to be completely dairy free, you can use homemade biscuits or probably even just cubes of white bread (I havent tried it, but Im sure it can be done).
In a bowl, combine the remaining ingredients; pour over the biscuits.
Bake, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.
Serves 12.
Nutrition (see note below): 212 cal, 11g fat, 4g saturated fat, 1g trans fat, 24mg cholesterol, 781mg sodium, 10g carbs, 0g fiber, 2g sugar, 18g protein, 5% vit A, 1% vit C, 15% calcium, 12% iron.
Note on nutrition: these numbers were calculated using regular refrigerated buttermilk biscuits and reduced-fat mozzarella and cheddar cheeses.","url":"https://recipe.bluelayer.org/recipe/41754/brunch-bake"},{"id":"41753","title":"Best Pizza Dough","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine the bread flour, sugar, yeast and kosher salt in the bowl.
Pour the water and the oil in your bread machine pan.
To that add the dry flour mix and set your bread machine to a dough setting.
Mix until the dough forms into a ball.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with some olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/41753/best-pizza-dough"},{"id":"41750","title":"Buttermilk Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
salt, table
honey
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flours, bread, unenriched","directions":"Let the buttermilk come to room temperature or microwave until almost warm.
Add the ingredients to the machine in order given.
Set on dough cycle.
When complete, remove dough and shape into a log and place in a pam sprayed loaf pan.
Let rise in a warm place until doubled in size or about 1 hour.
Bake in a preheated 325 degree oven for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/41750/buttermilk-bread"},{"id":"41744","title":"Strawberry Oatmeal Cream Cheese Bread (Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw
cheese, parmesan, hard
butter, without salt
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients according to your manufacturers instructions.
Bake on sweet bread cycle.","url":"https://recipe.bluelayer.org/recipe/41744/strawberry-oatmeal-cream-cheese-bread-bread-machine"},{"id":"41740","title":"Peppermint Candy Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
peppermint, fresh
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
peppermint, fresh","directions":"Preheat oven to 300F
Cream butter, sugar, crushed candy, and vanilla thoroughly using an electric mixer.
Gradually blend in flour and cornstarch.
Form dough into 1-inch balls and place on a parchment paper-lined baking sheets.
Gently press down on each cookie to flatten, either using fingers or a flat-bottomed drinking glass that has been dipped in sugar to prevent sticking.
Bake for 25 to 30 minutes, or until bottoms begin to brown.
Cool for 5 minutes before removing to a wire rack to cool completely.
For frosting: combine powdered sugar, milk, and vanilla.
Mix thoroughly until frosting is smooth.
Drizzle cookies with frosting and sprinkle with crushed candy.","url":"https://recipe.bluelayer.org/recipe/41740/peppermint-candy-shortbread-cookies"},{"id":"41727","title":"Homemade Oatmeal Yeast Rolls","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Place all ingredients except melted butter in bread machine pan, select Dough setting, and press Start.
When dough has risen long enough, the machine will beep.
Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
Gently roll and stretch dough into an 18-inch rope.
With a sharp knife, divide dough into 12 pieces.
Grease a large baking sheet.
Shape each piece into a round ball; flatten slightly; place on baking sheet.
With a sharp knife, cut an X in the top of each roll.
Cover and let rise 30-45 minutes until doubled.
Preheat oven to 425F Brush each roll with melted butter.
Bake for 12-15 minutes until brown.
Serve.","url":"https://recipe.bluelayer.org/recipe/41727/homemade-oatmeal-yeast-rolls"},{"id":"41719","title":"Marmalade Bread","ingredients":"water, bottled, generic
butter, without salt
marmalade, orange
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"bake according to manufacturere's instructions.","url":"https://recipe.bluelayer.org/recipe/41719/marmalade-bread"},{"id":"41698","title":"Peanut Butter Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
peanut butter, smooth style, without salt
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/41698/peanut-butter-bread"},{"id":"41687","title":"100% Whole Wheat Raisin & Walnut Rolls","ingredients":"wheat flours, bread, unenriched
goldsaft sugar beet syrup,
salt, table
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Add all of the ingredients except for the dry yeast, raisins and walnuts into the bread maker.
Add the dry yeast, raisins and walnuts to the specified area in the bread maker.
Set the bread maker to the bread dough course with raisins.
Once the dough is ready, take it out of the machine, separate into 6 equal parts and shape into balls.
Leave the bread to rise in a 40C oven for 90 minutes.
Bake in the oven for 20 minutes at 200C.","url":"https://recipe.bluelayer.org/recipe/41687/100-whole-wheat-raisin-walnut-rolls"},{"id":"41685","title":"Granola Bread--Bread Machine","ingredients":"water, bottled, generic
butter, without salt
sugars, brown
wheat flours, bread, unenriched
cereals ready-to-eat, granola, homemade
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched","directions":"This recipe makes a 1 1/2 pound loaf.
Put ingredients into bread machine as listed, or as recommened by manufacturer.
Select basic/white cycle, use Medium or light crust color.
Remove baked bread from and cool on rack.","url":"https://recipe.bluelayer.org/recipe/41685/granola-bread-bread-machine"},{"id":"41674","title":"Crock Pot Cheddar Fondue","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
mustard, prepared, yellow
sauce, worcestershire
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"IN a saucepan melt butter.
Stir in flour, salt if desired, pepper, mustard and Worcestershire sauce until smooth.
Gradually add milk.
Bring to a boil, cook and stir 2 mins or til thickened.
Reduce heat.
Add cheese.
Cook and stir til melted.
Transfer to crock pot.
Keep warm on LOW.
Serve with bread, ham, sausage or broccoli.","url":"https://recipe.bluelayer.org/recipe/41674/crock-pot-cheddar-fondue"},{"id":"41637","title":"Gold Medal Classic White Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt","directions":"(Note: I proof my yeast by mixing 1 cup of the water [tepid only, ~ 80 degrees F], the sugar or honey, and the yeast in a bowl & setting aside to proof while getting the flour, etc., measured out.
).
In a large bowl, stir 3 1/2 C flour, salt, and butter until well mixed.
Add warm water (and proofed yeast).
Beat on low speed 1 minute, scraping bowl frequently.
(may switch to dough hook about this time, OR just use the dough hook from the beginning.)
Beat on medium speed 1 minute, scraping bowl frequently.
Stir in remaining flour, 1 C at a time, to make dough easy to handle.
Knead 10 minutes with dough hook on mixer or by turning out on lightly floured surface & kneading by hand.
Dough should be smooth & springy.
Grease a large bowl, place dough in & turn so all sides are greased.
Cover, loosely, with a damp towel and let rise in warm place until doubled in size.
Grease bottoms & sides of two loaf pans.
When dough has doubled in size, gently push fist in to deflate.
Divide dough in half.
On a lightly floured surface, flatten each half, with hands or rolling pin, into a 9 x 18 inch rectangle.
Roll dough tightly, beginning at 9 inch side.
Pinch edge of roll to seal, and then ends to seal.
Cover loosely and let rise in a warm place 35 - 50 minutes, or until dough has doubled in size.
Place oven racks in low position so tops of pans will be in the center of the oven.
Heat oven to 425 degrees F.
Bake 25 - 30 minutes.
(Bread is done at 200* F. I check with a probe thermometer).
Remove from pans to wire rack & brush tops with the last 2 T of butter.
Cool before slicing.","url":"https://recipe.bluelayer.org/recipe/41637/gold-medal-classic-white-bread"},{"id":"41617","title":"Simple Rustic Bread With Walnuts","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
nuts, walnuts, english","directions":"In a large bowl, sprinkle yeast over 1/2 cup of warm water and let stand for 5 minutes.
Stir to dissolve yeast.
Add remaining 1 1/2 cups water, sugar, salt and bread flour.
Mix at low speed until flour is thoroughly incorporated.
Note: dough will be sticky, not smooth.
Place dough in a large oiled bowl and turn to coat all sides with oil.
Cover loosely with a towel and set in a warm place to rise until double in size, about 1 1/2 hours.
Punch dough down.
Transfer dough to a lightly floured work surface, add walnuts, and knead lightly to eliminate air bubbles.
Cut dough into 2 pieces.
With floured hands, shape each piece into a 12-inch log.
Place logs on a parchment paper lined baking sheet a few inches apart and cover loosely with a towel.
Let rise for 30 minutes.
Meanwhile place pizza stone on lowest rack in oven.
When dough begins last rise, preheat oven to 400.
Pull the parchment paper off the baking sheet and transfer to the pizza stone.
(Or just bake on the baking sheet if you don't have a pizza stone.)
Bake bread for about 40 minutes, or until it sounds hollow when tapped.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/41617/simple-rustic-bread-with-walnuts"},{"id":"41603","title":"Super Shooter Whipped Shortbread Spritz Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
salt, table
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F.
Cream together butter, powdered sugar, vanilla and salt.
Gradually add cornstarch and flour.
Whip with an electric mixer until fluffy.
Place dough into a cookie press and press cookies out onto a COOL baking sheet.
Decorate with candies, or candied cherries if desired.
Bake 12-15 minutes.
Let cool for 2 minutes on baking sheet.
Then remove to wire rack to cool completely.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/41603/super-shooter-whipped-shortbread-spritz-cookies"},{"id":"41601","title":"Bulk Bread Machine Mix (Oamc)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine ingredients thoroughly and store in air tight container in cool place.
Use within 6 to 8 months.
To make 1 1/2 lb.
loaf of Basic White Bread:.
Put into your bread machine in order:.
1 cup warm water.
1 egg** beaten, room temperature.
2 T. butter or cooking oil.
3 1/2 cups bread mix, room temperature.
2 1/4 t. active dry yeast.
Bake on white cycle.
*Any combination of flours can be used, replacing up to half of the flour, (10 cups) with a whole grain flour.
For EACH CUP of whole grain flour used, add 1 tablespoon of vital wheat gluten to the mix.
**Substitute powdered egg for a fresh egg if you are going to be baking the bread on a timer.
Mix may be used to make pizza dough, calzones, cinnamon rolls or dinner rolls.
Remove dough at the end of first kneading cycle and finish by hand.
Time is for mix only.","url":"https://recipe.bluelayer.org/recipe/41601/bulk-bread-machine-mix-oamc"},{"id":"41598","title":"Crispy, Crumby Cover-Up","ingredients":"potatoes, raw, skin
delallo, italian seasoned breadcrumbs,
nuts, walnuts, english
salt, table
spices, garlic powder
spices, onion powder
oil, olive, salad or cooking","directions":"In a food processor, process everything but the olive oil.
Gradually add the olive oil and continue processing until well blended.
Freeze in a large freezer bag.
Use when you need to hide (cover up) something.","url":"https://recipe.bluelayer.org/recipe/41598/crispy-crumby-cover-up"},{"id":"41597","title":"Gluten-Free Orange Muffins Or Quick Bread","ingredients":"rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
orange juice, raw
orange juice, raw
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine all dry ingredients.
Mix all liquids; add to dry ingredients.
Pour into well-oiled pan.
For muffins, fill cups full, bake at 375F (190C) 15 to 20 minutes.
For bread, bake 35 to 40 minutes or until done.
Yield: 1 loaf/12 muffins","url":"https://recipe.bluelayer.org/recipe/41597/gluten-free-orange-muffins-or-quick-bread"},{"id":"41590","title":"Spelt Bread (Bread Machine)","ingredients":"soymilk, original and vanilla, unfortified
sugars, granulated
oil, canola
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in pan of bread machine in order recommended by manufacturer.
I used the cycle for white bread,Quick or Rapid,& light crust.
My bread Machine is a Breadman, so I used Rapid cycle (time 2 hours).
Note: I did have to add a little more milk when it was mixing.","url":"https://recipe.bluelayer.org/recipe/41590/spelt-bread-bread-machine"},{"id":"41574","title":"Bits O' Bacon Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
peppers, sweet, green, raw
spices, basil, dried
spices, garlic powder
bacon, meatless
leavening agents, yeast, baker's, active dry","directions":"*** Cook bacon until crisp then crumble and add with fat before measuring","url":"https://recipe.bluelayer.org/recipe/41574/bits-o-bacon-bread"},{"id":"41560","title":"Cinnamon Bun Icing","ingredients":"sugars, powdered
cream, whipped, cream topping, pressurized
salt, table
vanilla extract","directions":"Mix together sugar and enough cream to achieve a spreading consistency.
Add extract flavor of your choice and salt (if desired- I omit).
To use: Spread over warm biscuits or sweet bread still warm from the oven or drizzle over gingerbread cookies.
This also makes a nice icing for quick breads like banana bread or zucchini bread.","url":"https://recipe.bluelayer.org/recipe/41560/cinnamon-bun-icing"},{"id":"41557","title":"Jircitano Easter Raisin Bread - Bread Machine Manual Style","ingredients":"egg substitute, powder
sugars, granulated
vanilla extract
salt, table
spices, anise seed
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, anise seed
raisins, seeded","directions":"Add all ingredients except raisins to breadmaker in a way that works for you and your particular breadmaker.
I like to add all the liquids first then the dry ingredients on top.
Set breadmaker to do a manual/dough cycle (sweet bread).
Check after 5 minutes of kneading.
If dough is very sticky, add a small handful of flour.
If it's very dry, add a little water.
Check again after a few minutes and adjust until you get a nice dough texture.
When cycle completes, remove dough from machine and place on a kneading surface.
Add the raisins.
Knead a little, mixing in the raisins.
Shape into loaves.
This recipe makes 2 large or 4 small braided loaves.
Place loaves on baking sheets, allowing enough room for loaves to double in size.
Let the loaves rise, covered, until doubled.
Bake at 325F for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/41557/jircitano-easter-raisin-bread-bread-machine-manual-style"},{"id":"41544","title":"Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450F.
Measure and mix together in a large bowl: 3 3/4 cups unbleached all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda.
Measure: 2 cups buttermilk.
Make a well in the dry ingredients and pour in 1 1/2 cups of the buttermilk.
Stir, adding more buttermilk if needed; the dough should be soft, but not wet or sticky.
Turn the dough out onto a floured surface and knead just enough to bring the dough together.
Turn it over and pat it into a round loaf about 1 1/2 inches high.
Place on a baking sheet and cut a cross into the top of the loaf with a knife.
Cut fairly deeply into the bread, being sure to cut all the way to the edges; this helps the bread to rise properly.
Bake for 15 minutes, lower the temperature to 400F, and bake for another 30 minutes, or until done.
To test, tap the bread on the bottom: it will sound hollow when done.
For brown soda bread, use 3 cups wholewheat flour and 3/4 cup unbleached all-purpose flour.","url":"https://recipe.bluelayer.org/recipe/41544/soda-bread"},{"id":"41539","title":"Brown Bread--With Leftover Crumbs of Any Kind","ingredients":"delallo, italian seasoned breadcrumbs,
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
water, bottled, generic
molasses
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
raisins, seeded","directions":"Let sit overnight---the leftover goodies to make the crumbs and the buttermilk, till the mixture is soft; put through a seive.
Dissolve the baking soda in the hot water and add the molasses; mix together just to blend.
Add the rest of the ingredients and mix well.
If more liquid is needed--used hot water a little at a time.
Put in two greased 1-pound coffee cans and steam for 3 hours.","url":"https://recipe.bluelayer.org/recipe/41539/brown-bread-with-leftover-crumbs-of-any-kind"},{"id":"41533","title":"Crusty French Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Proof the yeast in the water and sugar.
Knead in salt and flour until dough is well-developed.
Let rise until double in size.
Knead down gently, and allow to rise again.
Form dough into two loaves and drop into greased bread pans.
Allow to rise again.
Bake at 400* until the loaves pull away from the pan edges, and sound hollow when tapped.
*For really beautiful loaves, egg wash each toward the end of baking time with 1 well-beaten egg plus 1 TB of water.
*.","url":"https://recipe.bluelayer.org/recipe/41533/crusty-french-bread"},{"id":"41500","title":"Rosemary Flatbread","ingredients":"oil, olive, salad or cooking
spices, rosemary, dried
spices, garlic powder
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
salt, table","directions":"Line 2 baking sheets with parchment paper.
In a bowl combine the olive oil, rosemary, garlic and yeast.
Add the water to dissolve the yeast.
Add the flour and salt.
Mix and knead by hand until you have a smooth ball of dough.
Spread the cornmeal on a flat surface.
Place the dough on the cornmeal and cover with a warm, damp dish towel.
Allow the dough to rise until double in size, for about 50 minutes.
With a rolling pin, flatten the dough into a round and cut it into 6 equal wedges.
Flatten each wedge with your fingers, pounding it out very thin.
Spread on the baking sheets and bake until golden brown, for about 10 minutes.
Brush each piece of flatbread with remaining extra virgin olive oil and sprinkle lightly with kosher salt.","url":"https://recipe.bluelayer.org/recipe/41500/rosemary-flatbread"},{"id":"41499","title":"Barry's Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
oil, olive, salad or cooking
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 375 degrees F. Grease and flour a loaf pan.
In a mixing bowl, mix all the ingredients listed above.
Don't over mix or under mix, mix it just right.
Bake for 1 hour or until a toothpick comes out clean.
According to Barry, take a sip of the beer before adding.
Note: I've used various types of beers and find the the best are the lager's but any will do.","url":"https://recipe.bluelayer.org/recipe/41499/barrys-beer-bread"},{"id":"41498","title":"Brenda's Healthy Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, brown
oil, olive, salad or cooking
lemon juice, raw
leavening agents, yeast, baker's, active dry
water, bottled, generic
seeds, sunflower seed kernels, dried
seeds, flaxseed
seeds, sesame seeds, whole, dried
spices, cumin seed","directions":"Place all ingredients in bread machine.
Use whole wheat setting OR you can use dough setting and bake in your oven.
(my preferred method) If using oven method, allow to rise for 1 hour and bake in preheats 350 degree oven for 30 minutes.
*optionalingredients can be mixed and matched to your own liking.
Add these to bread machine at the beep, or after first rest.","url":"https://recipe.bluelayer.org/recipe/41498/brendas-healthy-bread"},{"id":"41467","title":"Basic Bread Dough Using a Bread Machine","ingredients":"wheat flours, bread, unenriched
sugars, granulated
butter, without salt
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Put all of the ingredients into a bread machine and put the dry yeast into the yeast compartment.
Set the machine to make the dough.
Take out the dough and divide it into 8 portions.
Use flour if necessary first before dividing it.
(By the way, if you divide it into 8 portions, 1 portion should weigh 60g)
Once you have formed the portions into balls, cover them with a tightly wrung out damp towel and let them sit for 15 minutes.
Afterwards, roll in any fillings you like.
Let them rise a second time, and then bake them.
This time, I made them into ham rolls.
The ID for that recipe is","url":"https://recipe.bluelayer.org/recipe/41467/basic-bread-dough-using-a-bread-machine"},{"id":"41460","title":"Whole Wheat Date-Nut Bread","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
dates, deglet noor
nuts, pecans
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/41460/whole-wheat-date-nut-bread"},{"id":"41444","title":"Pain De Mie - French Pullman Bread (Abm)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine all of the ingredients, and mix and knead themby hand, mixer, or bread machineto form a smooth, supple dough.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.
Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan.
Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan.
Flatten the top as much as possible.
Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes.
Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350F.
Bake the bread for 25 minutes.
Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190F
Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.
For a soft, flavorful crust, brush the loaf with melted butter while warm.
Yield: 1 loaf.","url":"https://recipe.bluelayer.org/recipe/41444/pain-de-mie-french-pullman-bread-abm"},{"id":"41441","title":"Rapid Basic White Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Follow directions for your bread machine.
Instructions for my machine are: Add all ingredients to the baking pan in the order listed.
(I mix the water and powdered milk and microwave them on high for 30 seconds before puting in the pan).
Insert the baking pan into the oven chamber and secure pan.
Select rapid bake setting and 2-pound loaf.
Turn on machine.
When cycle is complete, I put the loaf into a large zip lock bag, seal the bag, and put it on a wire rack to cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/41441/rapid-basic-white-bread-bread-machine"},{"id":"41433","title":"Homemade Cornbread Mix","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix altogether well
Store in covered, airtight container.
TO USE:.
2 1/2 Cups Mix-3/4 cups water-2 eggs-1/4 Cups oil.
Mix well.
Pour into greased 9 x 9 pan or muffin cups.
Bake at 400 degrees for 20 minutes for muffins; 25 minutes for 9 x 9 pan (8 x 8 pans work well, too!
You'll just have thicker cornbread and may have to cook it 5 minutes or so longer.
).","url":"https://recipe.bluelayer.org/recipe/41433/homemade-cornbread-mix"},{"id":"41431","title":"Instant Cinnamon Rolls","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, brown
spices, cinnamon, ground
cheese, parmesan, hard","directions":"Preheat oven to 450.
Combine pancake mix and milk.
Mix with bread cook for 2-3 minutes until dough is thoroughly formed.
Roll dough into 10 by 14 inch rectangle on lightly floured surface.
Combine butter, sugar and cinnamon.
Microwave until spreadable.
Spread on dough.
Roll dough into log starting with the long side.
Slice roll into 16 pieces.
Place on baking sheet.
Bake 10-12 minutes.
While still warm, frost rolls.","url":"https://recipe.bluelayer.org/recipe/41431/instant-cinnamon-rolls"},{"id":"41417","title":"Cold Spinach Dip","ingredients":"spinach, raw
cream, sour, cultured
salad dressing, mayonnaise, regular
shortening, vegetable, household, composite
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
cheese, parmesan, hard
artichokes, (globe or french), raw","directions":"Allow cream cheese to warm to room temperature so it mixes easier with other ingredients.
Thaw, drain and squeeze dry spinach.
Chop green onions and artichokes hearts.
Combine cream cheese, sour cream, mayonnaise, vegetable soup mix, cream cheese, parmesan cheese, and onions (and artichoke hearts if desired).
Chill for at least two hours.
Serve with bread cubes or crackers.
I like mine cold with vegetable flavor crackers.","url":"https://recipe.bluelayer.org/recipe/41417/cold-spinach-dip"},{"id":"41406","title":"Simple Breadsticks","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table","directions":"add water yeast and sugar to mixer.
let sit for a few minutes.
add oil and salt.
slowly add flour.
mix with dough hook until dough balls up.
divide into 10 equal parts.
roll out each part on floured surface until they are about 10 inches long.
place on sprayed cookie sheet.
spray,cover, and let rise until doubled in size (45 minutes).
preheat oven to 350.
cook for 15 minutes or until browned on top.
run stick of butter over top of breadsticks and sprinkle with parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/41406/simple-breadsticks"},{"id":"41403","title":"Easy Homemade Naan Bread (Plain or with Basil)","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
spices, basil, dried","directions":"Put the cake and both flours in a large bowl and mix well.
Shift the flour to one side, and make a hole in the middle with your finger.
Put the dry yeast and sugar in the empty part of the bowl, and put the salt in the hole in the flour.
This is to prevent the yeast and salt from touching each other.
Add the warmed up milk and water plus oil (or olive oil), aiming for the area where the dry yeast is, little by little while mixing the flour in (mix the part with the salt in last).
Mix it all together, and then knead for 15 to 20 minutes.
Add the basil at this stage if you're making the basil version.
When the dough is smooth, round it off, cover with plastic wrap, and leave to rest at room temperature for 30 minutes.
If it's cold, put the bowl in a 40C water bath.
When the dough has risen to about 1.5 times its original size, deflate it, and punch it down.
Divide into as many portions as you like.
I divided it into 5 pieces this time; each piece is about the size of my palm.
Press the dough out into a teardrop shape (or any shape you like), and line it up in an non-oiled frying pan.
If all the pieces won't fit in at once, keep the reserved dough covered and warm.
Cover loosely with aluminum foil, and cook over low heat until it's as browned as you like.
Cook the other side in the same way and it's done.
It takes about 2 minutes per side.","url":"https://recipe.bluelayer.org/recipe/41403/easy-homemade-naan-bread-plain-or-with-basil"},{"id":"41402","title":"Easy Sandwich Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Grease a 9x5 loaf pan or use parchment paper.
(I used the paper, and this worked very well.)
In large bowl, hand whisk yeast and warm water together.
Let stand for 3 minutes to dissolve yeast.
Add sugar, salt, 4 tablespoons of butter, and 3 cups of flour to the mix.
Whisk until everything is blended, and then with a big spoon, add the rest of the flour and cornmeal.
Mix it until its soft.
Knead on a floured surface for 10 minutes, until it forms a nice firm ball of dough, adding a bit more flour as you knead.
Place in a lightly oiled bowl, cover and place in your oven with the light on for 45 minutes.
After it doubles, gently deflate the dough.
Plop dough onto a floured surface and form it into a long oblong shape.
Place in a greased or papered 9x5 loaf pan.
Cover with a plastic bag or other cover, and return it to the oven for another 45 minutes.
It will RISE above the pan at least 1 inch!
Remove plastic cover.
Place in preheated 350 F oven for 30 minutes.
Allow it to cool for 15 minutes before removing from the pan.
* The last tablespoon of melted butter is for dribbling over the top of the loaf when done.
Personally, I leave the bread alone, but if you want to use the extra butter, go ahead.","url":"https://recipe.bluelayer.org/recipe/41402/easy-sandwich-bread"},{"id":"41384","title":"Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"In lg bowl, combine flour and sugar.
Cut in butter until you have a fine crumbly mixture.
Knead dough until smooth, about 7-8 minutes.
Pat dough into ungreased 15x10 pan.
Pierce with fork all over.
Bake at 325* for 25 minutes, until light brown.
While warm, cut into squares.","url":"https://recipe.bluelayer.org/recipe/41384/shortbread"},{"id":"41364","title":"No Knead Anadama Bread","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
molasses
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Mix together the cornmeal and 1/2 cup water and cook a few minutes until a soft mush.
Add butter and molasses.
In a separate bowl mix together dry ingredients.
Create a well in the center and poor in cornmeal molasses mixture.
Mix together, then start adding a cup of water.
The dough should be too sticky to knead, but still a dough--not a batter.
Spray (or brush) the top lightly with cooking oil then put the whole bowl in a plastic grocery sack and set aside for 8 hours.
Turn the dough out on a well floured board (I use whole wheat flour for this).
Liberally sprinkle the top with flour and let it rest for 10-15 minutes.
Fold the dough over on itself several times.
If its too sticky to do this easily, just keep adding bits of flour until the folding goes easily.
Finally gather the dough into a ball, place it on a piece of parchment, cover with a dish towel (not terry cloth) or cloth napkin, and let it rise a couple of hours.
Preheat the oven to 450 with a dutch oven or other heavy oven proof pot (with a lid).
When its time to bake, score the top of the loaf with a razor.
Holding onto the parchment paper, lower the bread into the hot pot--paper and all-- and put the lid on.
Bake for about 25 minutes with the lid and 10 without.
This will not have a hard crust like most artisan breads.
The pot lid helps it not to become overly brown.
The times listed include only active prep time and cooking time--not the hours you just set it aside.","url":"https://recipe.bluelayer.org/recipe/41364/no-knead-anadama-bread"},{"id":"41357","title":"Basic White Bread","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"In a large bowl, dissolve sugar in warm water.
Stir in yeast.
Let yeast proof until its foamy and creamy.
You want it to rise above the water level.
Mix in salt and oil.
Mix in bread flour, 1 cup at a time, until dough comes together.
Knead dough on a lightly floured surface until it is smooth.
Place dough in a well oiled bowl, cover tightly with plastic wrap and then place a damp towel over plastic wrap.
Allow dough to rise in a warm place until it doubles.
This should take about 1 hour.
Once dough has doubled, punch down and knead gently for few minutes.
Divide dough in half.
Shape into loaves and place in 2 greased 9 x 5-inch bread pans.
Allow bread to rise once more, about 30 minutes or until dough as risen at least 1 inch above the pan.
Bake in a 350 degrees F oven for 30 minutes or until tops are golden brown.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/41357/basic-white-bread"},{"id":"41352","title":"Bread in Jars: Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
molasses","directions":"Preheat oven at 325F (160C).
Place a baking sheet onto middle rack and remove top rack from oven.
Before starting batter, wash jars, lids, and rings in hot soapy wate r and let drain, dry, and cool to room temperature.
Generously prepare inside of jars with margarine.
To prepare batter, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a mixing bowl.
In another mixing bowl, combine margarine, water and molasses.
Divide batter among 5 jars.
Carefully wipe rims clean, then place j ars on baking sheet (or they'll tip over) in the center of oven.
Bake 40 minutes.","url":"https://recipe.bluelayer.org/recipe/41352/bread-in-jars-gingerbread"},{"id":"41348","title":"Breadzle","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda","directions":"In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar.
(If using a bread machine add mixture to bread machine at this point and continue).
Add flour and mix on dough cycle or med-low speed.
Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
Add more flour if necessary.
Turn dough out onto a lightly floured table and knead for 2 minutes.
Roll into a 2 foot long log and cut into 12 even pieces.
Cover dough with plastic and a damp cloth and let sit for 10 minutes.
Pat dough into rolls and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
Let the rolls rest for an additional 30 minutes.
Preheat the oven to 425.
Lightly oil 2 baking sheets.
In a large stockpot, bring the cold water to a rolling boil and add baking soda.
Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
Carefully remove with tongs or slotted spoon and hold above pot and let drain.
Sprinkle lightly with salt.
Repeat with the remaining rolls.
Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.","url":"https://recipe.bluelayer.org/recipe/41348/breadzle"},{"id":"41324","title":"Ellen's Homemade Baking Mix-- Bisquick Substitute","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt","directions":"This can be made in 3 batches in a large food processor.
Whiz regular oatmeal, measure 1 cup, whiz in the nutritional yeast.
Mix thoroughly with cake flour or substitute, then carefully mix in salt, baking soda, baking powder, and sugar.
Blend this with the buttermilk powder until it is uniform- a sifter is handy here if you aren't using a food processor.
In the food processor or a large bowl, cut together 1/3 of the flour mix, 1/3 each of the shortening and butter until it resembles coarse cornmeal.
Set aside and repeat until all is used, then mix the three batches together before you divide it for storage or use.
Store in tightly closed covered container or zippered plastic bags with the air pressed out.
Even with the added flours, this makes a golden white biscuit unless whole wheat flour is added.
To use, spoon into cup, don't sift and don't pack.
Store remainder in refrigerator or freezer.
Reduced fat variation: you can reduce the shortening in this mix by 1/4, results will be a bit less tender, but still tasty.
With reduced fat baking recipes, smaller sizes muffins, biscuits and pancakes will give better results.
Fat may be reduced in most baking recipes by one-third.
Fat makes baked goods tender and crisp, so lowering the amount of fat will change the texture as well as the flavor.
With pie crusts, the fat may be decreased to one part fat to four parts flour.
Some have had success also with replacing some of the fat in quick bread recipes with the same amount of applesauce.
I have found it does work but the texture is tougher than the original recipe.","url":"https://recipe.bluelayer.org/recipe/41324/ellens-homemade-baking-mix-bisquick-substitute"},{"id":"41318","title":"Honey Whole Wheat Loaf (Bread Machine)","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten","directions":"Mix water, honey and yeast together in a small bowl and set aside for 5 minutes.
Add ingredients to your bread mixer in the order suggested by the manufacturer (this varies depending on the machine).
Use the whole grain setting and a light or medium crust option.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/41318/honey-whole-wheat-loaf-bread-machine"},{"id":"41302","title":"Butter Rolls Made with Homemade Yeast","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Put the dry ingredients and the bread starter into a large bowl.
Add about 100 ml of milk to Step 1 and use a scraper to mix in a cutting motion.
Gradually add the rest of the milk before the flour is completely incorporated.
When the dough lumps together, stop adding the milk.
Remove the dough from the bowl and place on the work surface.
Knead it for 5-7 minutes while stretching it out on the surface, until the dough no longer sticks and it begins to gather together.
Place the butter onto the kneaded dough from Step 4, wrap it up, and knead some more.
Knead in the same way as Step 4 for about 7 minutes, until the butter is incorporated.
Place into a bowl and cover with plastic wrap.
Let rise.
(In the winter, it will take about 10 hours.
In the summer it will take about 6 hours)
When you stick a finger into the dough, if the imprint stays, it has finished rising!
Use a scraper to cut the dough into 8 sections.
Form the sectioned dough from Step 9 into long and narrow elliptical shapes.
Cover with a damp cloth and let rest for 20 minutes.
While rolling the dough with your hands, spread it out to about 20 cm.
Then use a rolling pin to roll it out to 30 cm and then roll it up.
Place the rolled up dough from Step 11 onto a baking tray lined with parchment paper.
Place some cups filled with boiling water onto the tray and cover with a large plastic bag.
Let rise a second time (about 60 minutes.)
When Step 12 has doubled in size, bake in a 200C oven for 10 minutes.
They're done.
You can eat them as is or make sandwiches!","url":"https://recipe.bluelayer.org/recipe/41302/butter-rolls-made-with-homemade-yeast"},{"id":"41294","title":"Barley and Oat Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oats
wheat germ, crude
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
seeds, sesame seeds, whole, dried
salt, table
honey
water, bottled, generic","directions":"Put ingredients into bread machine and press \"Start\"","url":"https://recipe.bluelayer.org/recipe/41294/barley-and-oat-bread"},{"id":"41290","title":"Authentic Handmade Udon Noodles without Getting Your Hands Messy","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
water, bottled, generic","directions":"Mix the bread flour and cake flour together in a bowl.
Dissolve the salt in water, and add the water little by little into the bowl with the flour, using cooking chopsticks to mix.
Add enough water so that it looks crumbly.
It's the right amount when it looks like it's a bit too dry.
You don't have to use up all the water!
Put the crumbly mixture in a zip bag or other plastic bag, and gather up into a ball of dough over the bag.
Let the dough rest for 20 minutes.
(This will evenly distribute the moisture through the dough.)
Step on the dough over the bag for about 20 minutes.
When the dough is flattened, take it out, fold up into thirds, and step on it again.
This is the key to making udon noodles with great, springy texture!
I always step on it for 40 minutes.
Form the dough into a square, and rest at room temperature for 1 hour.
I've done everything so far without getting my hands all floury!
Roll out the dough about 3 mm thick.
Use either bread flour or cake flour to dust your rolling pin and work surface.
Fold the dough up into fourths and cut it into 3 mm wide noodles.
If the thickness of the dough is 4 mm, if you cut it into 4 mm wide noodles it will look the best.
Don't forget to dust the cut noodles with flour as you work.
Boil in plenty of boiling water for 4 to 5 minutes to produce shiny, beautiful udon noodles.
Any noodles you won't be eating right away can be frozen before boiling.","url":"https://recipe.bluelayer.org/recipe/41290/authentic-handmade-udon-noodles-without-getting-your-hands-messy"},{"id":"41248","title":"Yeast made from Home-grown Germinated Brown Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,","directions":"Pulse all ingredients in a mixer.
Pour the mixed ingredients in a clean container with a cover, place the cover on loosely and let the container sit in a not too warm place.
Stir the mixture few times a day.
During the cold seasons or at night time when the temperature drops, it will ferment faster if you use the bread machine proofing system and maintain an even temperature.
How long it takes to make the yeast depends on the temperature, but when you can see small bubbles forming when the mixture is held still, then it is ready.
It takes 2 to 3 days when it is warm and about 5 days to ferment.
Adding 1 tablespoon of sugar accelerates the fermenting.","url":"https://recipe.bluelayer.org/recipe/41248/yeast-made-from-home-grown-germinated-brown-rice"},{"id":"41245","title":"Brown Sugar Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
cornstarch
salt, table","directions":"Position a rack in the center of the oven and preheat to 350 degrees.
Lightly butter a 9- to 9 1/2 inch springform pan.
Beat the butter in a medium bowl with an electric mixer set at high speed until smooth, about 1 minute.
Add the sugar and beat until the mixture is light in color and texture, about 2 minutes.
Using a wooden spoon, stir in the flour, cornstarch, and salt.
Press the dough evenly into the pan.
Using the tines of a fork, press around the perimeter of the dough.
Prick the dough, reaching down to the bottom of the pan, into 10 equal wedges.
Bake until lightly browned, about 30 minutes.
Cool completely in the pan.
Remove the sides of the pan.
Cut the shortbread into wedges, following the perforations in the dough.
(The shortbread can be stored in an airtight container for up to 5 day.)","url":"https://recipe.bluelayer.org/recipe/41245/brown-sugar-shortbread"},{"id":"41244","title":"Easy Hawaiian Bread (Abm)","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in your bread machine according to the manufacturer's insructions.
Set your machine on sweet setting, or white if you do not have sweet.
Push start and enjoy.","url":"https://recipe.bluelayer.org/recipe/41244/easy-hawaiian-bread-abm"},{"id":"41223","title":"Chocolate Shortbread Holiday Trees","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
vanilla extract
shortening, vegetable, household, composite
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"Preheat oven to 350F (180C).
In bowl, combine butter and powdered sugar and beat until light and fluffy.
Add flour, cocoa powder and vanilla and mix well.
On wax paper, roll out dough to 38 inch thickness.
Cut into 1 1/2 to 2-inch strips, then into triangle shapes with two long sides and one short side.
Place 1 inch apart on ungreased cookie sheets.
Bake in preheated oven 8 minutes, or until firm to the touch.
Transfer to a wire rack to cool.
To make frosting:
In small saucepan, melt white chocolate and shortening, stirring frequently.
Dip short sides into melted chocolate, letting excess drip off.
Place on wax paper and let harden.
Place remaining melted chocolate frosting into a plastic sandwich bag with one end snipped off.
Pipe frosting over cookie in a side-to-side design to resemble a garland, then immediately sprinkle with peppermint candies.
Let harden.","url":"https://recipe.bluelayer.org/recipe/41223/chocolate-shortbread-holiday-trees"},{"id":"41217","title":"Homemade Bread","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Make the pre-ferment:.
combine the flour and yeast and mix.
Add the water and honey and combine very well.
place a loose piece of saran wrap and place in fridge overnight.
Make the Bread:.
in mixer bowl (or large bowl) combine the flour, yeast and salt and mix well.
add the Pre-ferment and mix with spatula until a ball starts to form.
Place in mixer with dough hook for about 1 minute.
cover and let Rest for 20 to 30 minutes (Do not skip this step!
).
uncover and kneed with dough hook on low speed (speed 2 on Kitchenaid) for about 6 to 9 minutes or until dough is see-through when spread thin.
place in a greased (I use cooking spray) bowl and place in oven (turned off)
Place a pan in the bottom of the oven filled with boiling water (about 1 quart).
Let rise until doubled in size (60 to 90 minutes)
punch down on floured surface and fold into a rectangle and let rest covered for 10 minutes.
Punch down again and shape into a loaf and place in a greased bread pan.
Let rise until doubled (45 minutes or so) and then cook at 375 for about 45 minutes to 1 hour (or until bread sounds hollow and internal temperature reaches 190 to 200degrees).
remove from pan right away and let cool before slicing.","url":"https://recipe.bluelayer.org/recipe/41217/homemade-bread"},{"id":"41206","title":"Basic White Bread (Breakmaker)","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Timer OR Bake (Rapid) mode may be used.
Place ingredient in breakmaker as per operating instructions.
Press start.","url":"https://recipe.bluelayer.org/recipe/41206/basic-white-bread-breakmaker"},{"id":"41203","title":"Whole Wheat Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
vital wheat gluten
seeds, flaxseed
salt, table
leavening agents, yeast, baker's, active dry","directions":"(Hand Method) Combine all of the ingredients, and mix them till you have a shaggy dough.
The dough will seem wet, but remember: wetter is better.
Let the dough rest, covered, for 20 minutes, then knead till smooth and elastic, about 10 minutes.
Allow the dough to rise, covered, for 1 to 2 hours, or until its puffy and nearly doubled in bulk.
(Mixer Method) In the bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them till you have a shaggy dough.
The dough will seem wet, but remember: wetter is better.
Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 10 minutes.
Allow dough to rise, covered, for 1 to 2 hours, or until its puffy and nearly doubled in bulk.
(Bread Machine Method) Place all ingredients in bread machine pan and set to dough cycle.
After the dough has risen, gently deflate the dough, shape it into a log, and place it in a lightly greased large (9x5 inch) bread pan or two small bread pans.
Cover the pan with a towel*(see note below) or lightly greased plastic wrap, and allow it to rise in a warm place for about 30 minutes-1 hour, till its crowned about 2 inches over the rim of the pan.
Preheat your oven to 350F about halfway through the rising time.
Bake the bread in a preheated 350F oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom.
Yield: 1.","url":"https://recipe.bluelayer.org/recipe/41203/whole-wheat-bread"},{"id":"41200","title":"Ginger Shortbread","ingredients":"sugars, powdered
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, without salt
spices, ginger, ground","directions":"Combine icing sugar, flour and ginger.
Cut in butter.
Mix together with your hands, as per a pie crust.
When mixture holds together work in candied ginger.
Press into an ungreased 9-inch square pan, about 1/2-inch thick.
Prick through to bottom of the dough with a fork.
Bake at 300 degrees F for 50-60 minutes.
While warm, cut into desired shapes.","url":"https://recipe.bluelayer.org/recipe/41200/ginger-shortbread"},{"id":"41178","title":"No-Knead Whole Wheat Sandwich Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
honey
butter, without salt","directions":"MIXING AND STORING DOUGH:.
Whisk together flours, wheat germ, yeast, and salt in large bowl or lidded 5 quart container.
Stir honey and melted butter into water; then add water, beer, and vinegar to the dry ingredients.
Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl/ container until shaggy ball forms (use wet hands if needed).
Cover bowl with plastic wrap and let sit at room temperature until dough rises and collapses (or flatttens on top); 2 - 5 hours.
Refrigerate in lidded (not airtight) container and allow to preferment for at least one day or up to 5 days.
ON BAKING DAY:.
Lightly grease a 9x4x3-inch nonstick loaf pan.
With wet hands, pull up one end of the refrigerated dough.
Using a serrated knife, cut off a 1 1/2 pound, or canteloupe-size, piece of dough.
Dust the piece with flour and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off.
The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking.
The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
Form an elongated oval and place into the prepared pan.
Cover loosely with plastic wrap and allow to rest until doubled in size, approximately 2 hours.
Twenty minutes before baking, preheat oven to 400 degrees, with an empty broiler tray or cast iron skillet on any other shelf that won't interfer with the rising bread.
Place the loaf on a rack near the center of the oven.
Pour 1 cup of hot tap water into the hot broiler tray or skillet and quickly close the oven door.
Bake for 45 - 50 minutes or until golden brown and firm.
Remove from pan and allow to cool on wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/41178/no-knead-whole-wheat-sandwich-bread"},{"id":"41165","title":"Bondepige Med Slor (Veiled Country Lass) Recipe","ingredients":"butter, without salt
bread crumbs, dry, grated, plain
sugars, granulated
candies, semisweet chocolate
butter, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
cream, fluid, heavy whipping
jams and preserves, apricot","directions":"*Note : fine, dry bread crumbs made from dark rye or possibly pumpernickel bread
Heat the first amount of butter in a large heavy pan over medium heat.
When the foam subsides stir in the bread crumbs and the sugar.
Reduce the heat to low and continue to stir and cook till proportionately browned and the bread crumbs are dry and crisp.
Remove the pan from the heat and stir in the grated chocolate; mix and stir till the chocolate is completely melted and incorporated.
Set aside to cold for a while.
Heat the oven to 375F.
Lightly grease a shallow 1-qt pudding mold, souffle dish or possibly cake pan with the 1 Tbsp.
of softened butter.
Cover the bottom of the dish with a 1/2-inch layer of the toasted bread crumbs.
Spoon a thick layer of the applesauce over the crumbs, then add in another layer of crumbs.
Continue alternating layers of crumbs and applesauce finishing with a layer of crumbs.
Dot the final crumb layer with the 1/4-inch bits of butter.
Bake for 25 min on the middle rack of the oven; cold to room temperature.
Just before serving, whip the heavy cream till it holds its shape and pipe or possibly spread the top of the cake with it.
Decorate with dabs of the jam if you like.
Serves 4 to 6.","url":"https://recipe.bluelayer.org/recipe/41165/bondepige-med-slor-veiled-country-lass-recipe"},{"id":"41159","title":"Slice-And-Bake Chocolate Chip Shortbread","ingredients":"butter, without salt
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Beat butter until creamy.
Gradually add sugar, beating until smooth.
Stir in chocolate chips and vanilla.
Stir together flour, baking powder and salt and gradually add to butter mixture, beating until well blended.
Shape dough into 3 10-inch logs, wrap separately in wax paper and chill for 4 hours.
Cut each log into 28 slices and place slices 1 inch apart on lightly greased baking sheets.
Bake at 350 for 10 to 12 minutes or till edges are golden.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/41159/slice-and-bake-chocolate-chip-shortbread"},{"id":"41154","title":"Salted Caraway Rye Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, caraway seed
spices, onion powder
spices, garlic powder
wheat flour, white, all-purpose, unenriched
salt, table
spices, caraway seed","directions":"Dissolve the yeast in water and honey in the bowl of a stand mixer fitted with a dough hook.
Allow to stand for 5 minutes or until a creamy foam forms.
Add olive oil, Diamond Crystal Fine Sea Salt, caraway seed, onion powder, and garlic powder.
Mix until blended.
Cover and allow to rest for 15 minutes.
Stir 2 cups of flour into the yeast mixture and mix, adding as much additional flour as necessary for dough to pull away from the sides of the bowl and form a ball on the hook.
Knead on low speed for 6 to 8 minutes until smooth and slightly sticky.
Transfer the dough to an oiled bowl, turning to coat.
Cover and let rise for about an hour or until doubled.
Stir dough down.
Cover bowl again and refrigerate for 4 to 6 hours or overnight to relax the dough.
Line a baking sheet with parchment paper.
Lightly scatter half the Diamond Crystal Coarse Sea Salt and half the whole caraway seeds over the surface.
Divide the dough in quarters; cover and refrigerate all but one quarter at a time.
Divide each quarter into 6 equal pieces and roll each into a rope about 12 inches long.
Place each on the prepared pan and lightly press down.
Repeat with the rest of the dough.
Cover the baking sheet lightly and allow to rest for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Spray or brush each rope with water and sprinkle with the remaining Diamond Crystal Coarse Sea Salt and caraway seeds.
Bake in preheated oven until nicely browned, 20 to 25 minutes.
Transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/41154/salted-caraway-rye-breadsticks"},{"id":"41152","title":"Guy Fieri's Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix the flour and salt in a medium bowl.
Using a wooden spoon, slowly stir in 2 cups warm water until a dough forms.
Lightly flour a clean board, then turn the dough out onto it and knead until smooth, about 10 minutes.
Transfer to a clean bowl and cover with a damp kitchen towel; let rest 20 minutes.
Preheat a griddle over medium-high heat.
Divide the dough into 8 balls.
Using a rolling pin, roll out the balls on a floured board into rough 7-by-8-inch rectangles, about inch thick.
Working in batches, cook the dough on the hot griddle until marked on the bottom, 1 to 2 minutes.
Flip and grill until marked on the other side.
Stack the flatbreads and cover with a kitchen towel up to 20 minutes before serving.
Use to make Guy's Creole Chicken Wraps.","url":"https://recipe.bluelayer.org/recipe/41152/guy-fieris-flatbread"},{"id":"41136","title":"Stamped Shortbread Cookies","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
butter, without salt","directions":"Heat oven to 350*
In large bowl, comine 1/2 cup sugar and butter, beat until light and fluffy.
Add flour and cornstarch, dried butter powder.
( this should be available from a cake decorating shop, etc) adds just the best butter flavor -- and mix well.
Divide dough into 18 equal pieces, shape into balls.
Roll balls in 3 tbls sugar.
Place 2\" apart on ungreased cookie sheets.
For each cookies, flatten ball of dough firmly with cookie stamp.
Bake at 350* for 9-12 minutes or until bottoms are very light golden brown.
Cool 1 minutes, remove from cookie sheets.","url":"https://recipe.bluelayer.org/recipe/41136/stamped-shortbread-cookies"},{"id":"41104","title":"Crusty Bread And Capers","ingredients":"capers, canned
vinegar, red wine
oil, olive, salad or cooking","directions":"Rinse the capers and drain well.
Pour the vinegar over the capers, tossing them gently, to cover.
Soak for 1 hour and drain well.
Pour the olive oil over the capers, toss to cover well and serve, with bread, before dinner.","url":"https://recipe.bluelayer.org/recipe/41104/crusty-bread-and-capers"},{"id":"41089","title":"Chocolate-Cherry Pecan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Mix flours, sugar, salt, yeast, and water in a large bowl.
Add cherries, chocolate chips, and pecans.
Stir well to make a very soft dough, and cover the bowl with plastic wrap.
Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.
Turn the dough out onto a lightly floured surface, and fold it onto itself a few times.
Let it rest 15 minutes, then form it into a ball.
Place it in a lightly greased bowl, smooth side down.
Cover and let rise at room temperature about 2 hours, until a slight indentation remains when poked with a finger.
During the last 30 minutes of rising, preheat the oven to 450F and place a bread crock (or a heavy, 4- to 4 1/2-quart oven-safe pot) in the oven while it heats.
When the dough is risen, remove the crock from the oven, and turn the dough out of the bowl and into the crock; the smooth side will be facing up.
Shake the crock gently to settle the dough, then cover with the lid and return to the oven.
Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205F.
Remove the crock from the oven, turn the bread onto a rack, and cool before slicing.
Yield: 1 loaf.","url":"https://recipe.bluelayer.org/recipe/41089/chocolate-cherry-pecan-bread"},{"id":"41087","title":"Oatmeal Nut Bread (Abm)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
molasses
honey
oil, canola
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
oats
leavening agents, yeast, baker's, active dry
nuts, pecans","directions":"Measure first 10 ingredients into the order listed inot baking pan.
Insert baking pan securely into unit; close lid.
Select GRAIN setting and 2.0 lb loaf.
Push START button.
At \"Add Ingredients\" beep, add nuts (if desired).
The complete cycle will sound when dough is done.
Allow to cool before slicing.
OR Follow the instuctions for your bread maker.","url":"https://recipe.bluelayer.org/recipe/41087/oatmeal-nut-bread-abm"},{"id":"41082","title":"Perfect Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
vital wheat gluten
oil, olive, salad or cooking
honey
salt, table","directions":"In a small bowl, dissolve yeast in warm water.
After 5 minutes, add 2 teaspoons sugar.
In a large bowl, mix hot water, 4 cups flour and wheat gluten.
Stir in oil, honey, yeast mixture and 2 more cups flour.
Add salt and stir in 1-2 more cups until dough pulls away from the sides of the mixing bowl.
Turn out onto a floured surface and knead until not sticky, adding remaining flour until satiny and dough is just pulling away from the counter, but still tacky to touch.
Place in a greased bowl, turning once to coat the surface of the dough.
Cover with a piece of cling wrap.
Let dough rest / rise for 25 minutes.
Turn out onto lightly oiled surface and divide into 2 pieces.
Stretch dough to make a rectangle shape, roll tightly, and tuck the ends under, shaping into loaves.
Place in greased 9 1/4 x 5 1/4 inch loaf pans.
For Solar Oven: Allow top of dough to rise even with top of bread pans, then bake until golden brown and hollow sounding.
For Conventional Oven: Allow dough to rise until it has topped the pans by 1 inch, then bake at 350 degrees F (175 degrees C) for 30 minutes.
Do not over-bake.","url":"https://recipe.bluelayer.org/recipe/41082/perfect-whole-wheat-bread"},{"id":"41073","title":"Parsley Butter","ingredients":"butter, without salt
parsley, fresh","directions":"cream butter & parsely together.
put into a sheet of plastic wrap & roll into a tube.
chill until firm.
serve with meat or bread.","url":"https://recipe.bluelayer.org/recipe/41073/parsley-butter"},{"id":"41067","title":"BBQ Ranch Chicken Dip","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, ranch dressing, regular
cream, fluid, heavy whipping
sauce, barbecue
cheese, parmesan, hard
cheese, mozzarella, low sodium
cheese, cheddar","directions":"Preheat oven to 400F.
Cook chicken any way that you prefer, cool and cube.
Mix dressing, cheeses, and cream in an 8x8 baking dish, bake in oven for 10 minutes.
Remove and top with chicken cubes and then cover with BBQ sauce.
Bake for an additional 10 minutes.
Serve with chips, bread or crackers (I serve it with pita bread).","url":"https://recipe.bluelayer.org/recipe/41067/bbq-ranch-chicken-dip"},{"id":"41058","title":"Maple Wheat Bread for the Bread Machine","ingredients":"milk, buttermilk, fluid, cultured, lowfat
syrup, maple, canadian
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched","directions":"Add ingredients to bread machine as directed by your instruction manual.
Set bread machine on basic bread cycle,and go on from there :).
Or just use dough cycle,remove from machine,form into loaf and place in a greased loaf pan.
Cover, and let rise in warm place for 1 hour.
Bake for 35 to 40 minutes,at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/41058/maple-wheat-bread-for-the-bread-machine"},{"id":"41056","title":"Triple Chocolate Shortbread Sticks","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened
salt, table
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Combine the flour, powdered sugar, and cocoa powder; set aside.
Cream the butter and vanilla with an electric mixer on medium-low speed until fluffy.
Gradually stir in the flour mixture until well blended.
Cover and chill dough for at least 30 minutes.
Preheat oven to 350F.
Shape dough into 1\" balls; shape balls into 2\" logs about 1/2\" thick.
Space 2\" apart on ungreased cookie sheets.
Bake for 12 minutes, or until set.
Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.
Melt the white chocolate chips in a saucepan over very low heat, stirring, until smooth.
Place the sprinkles in a small bowl.
Dip each end of the cooled cookies into the white chocolate, then the sprinkles.
Return to the wire racks and let stand until the chocolate has set, about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/41056/triple-chocolate-shortbread-sticks"},{"id":"41048","title":"English Muffins","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
butter, without salt
honey
salt, table
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Pour milk in a small saucepan and bring to a simmer.
Remove from the heat and let it cool to 105 degrees F, about 15 minutes.
In a medium bowl stir together the whole wheat flour and yeast.
Stir in the cooled milk and mix until thoroughly combined.
Set mixture aside for 30 minutes.
Stir the butter, honey, and salt into the milk mixture.
Add the bread flour and stir vigorously for 1 to 2 minutes until totally combined.
Cover the bowl with plastic wrap and let it stand at room temperature for at least 8 hours.
Dust a work surface with 1 tablespoon of the cornmeal and a little flour.
Deflate the dough, transfer it to the work surface, and shape it into a rectangle.
Flour a rolling pin and roll the dough into a 10x8-inch rectangle.
Dust the top of the dough with 2 teaspoons of the cornmeal.
Using a 3-1/2-inch round cutter, cut out 5 to 6 muffins.
Re-roll the dough scraps to 3/8 inch thick.
Cut out 1 to 2 more muffins in the same way.
Re-roll the last bit of dough to cut out 1 or 2 more muffins.
Dust muffins with the remaining teaspoon of cornmeal.
Cover the rounds with plastic wrap and let them rest for 15 minutes.
Position a rack in the center of the oven, and put a large rimmed baking sheet on it.
Heat the oven to 400 degrees F.
Heat a griddle or large cast-iron skillet over medium-low heat until hot, about 5 minutes.
Place four of the rounds on the griddle.
Cook, flipping once with a spatula, until the tops and bottoms of the muffins are browned and firm but the edges remain soft, about 4 minutes per side.
Be sure to check the bottoms.
You will probably be toasting these later and you dont want them too dark.
Transfer the muffins to the baking sheet in the oven for 5 minutes to finish cooking.
Brown the next batch of muffins and then place them on the baking pan in the oven.
After the first batch has cooked for 5 minutes, remove from the oven allowing the second batch to keep on baking until their 5 minutes is reached.
Remove muffins to a rack and let each batch cool for 1 to 2 minutes.
Recipe adapted from Fine Cooking magazine.","url":"https://recipe.bluelayer.org/recipe/41048/english-muffins"},{"id":"41046","title":"Original No Knead Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together.
It will be a shaggy, doughy mess.
Cover with plastic wrap and let sit 12-20 hours on counter top.
Shape & preheat: The dough will now be wet, sticky and bubbly.
With a wet spatula, dump the dough on a floured surface.
Fold ends of dough over a few times with the spatula and nudge it into a ball shape.
You can use your hands if you like, just keep your hands wet so that the dough does not stick.
Generously dust a cotton towel (not terrycloth) with flour.
Set dough seam side down on top of towel.
Fold towel over the dough.
Let it nap for 2 hours.
When youve got about a half hour left, slip your covered pot into the oven and preheat to 450F.
Bake: Your dough should have doubled in size.
Remove pot from oven.
Holding towel, dump wobbly dough into pot.
Doesnt matter which way it lands.
Shake to even dough out.
Cover.
Bake 30 minutes.
Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F Remove and let cool on wired rack.
If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/41046/original-no-knead-bread"},{"id":"41045","title":"Cream Cheese and Salsa Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
cheese, parmesan, hard
sauce, salsa, ready-to-serve
butter, without salt
cornmeal, degermed, unenriched, yellow
wheat flours, bread, unenriched","directions":"In a large mixing bowl combine water, yeast, cream cheese, salsa, butter, cornmeal and 3 cups of flour.
Mix for 5 minutes.
Add salt to the mixture and continue adding flour until mixture pulls together into a soft dough.
Knead for 5 minutes.
Once the dough has been kneaded for 5 minutes, oil the top of the dough and allow to rise until doubled.
Shape dough into desired shapes and allow to double in size once again.
Bake dough in a 400 degree F oven for approximately 25 minutes or until the internal temperature reaches at least 190 degrees F.","url":"https://recipe.bluelayer.org/recipe/41045/cream-cheese-and-salsa-bread"},{"id":"41037","title":"Baguettes (Autolyse Method)","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry","directions":"Pour water into mixing bowl; disperse yeast and salt into the water and then add the flour.
Mix all the ingredients on the first speed for a very few minutes--until the dough comes together and is hydrated.
It will, however, be more batter-ish than dough-ish and will be very wet--resist the urge to add more flour, cover and let it rest for 20 minutes.
Dust your bench and scrape the dough out onto the bench.
Fold it \"assertively\" first pulling the left side to the center then the right, then the side near you and finally the side opposite.
Try not to work much more flour into the dough.
Once folded, replace it in the bowl, seam side down, cover it and let it sit for 20 minutes.
(I find a bench scraper indispensible for this).
After the second 20 minute period had elapsed, repeat the folding process, and then return the dough to the bowl and let it rest, covered, for yet another 20 minutes.
Now repeat the folding process for the third time.
Then replace the dough in the bowl again and let it rise, covered, for 2 hours.
Preheat the oven to 460 or 470 degrees F. If you are using baking stones, place them in the oven to heat.
Turn the dough out onto a floured surface and divide into 14 ounce (400 gram) portions.
If your oven is not large, you may want to make smaller portions as the long baguettes may be a tight fit.
Shape the portions lightly into blunt cylinders and allow to rest, covered, for 20 minutes.
Shape into baguettes, taking care to avoid tightening the dough.
Allow to rest for the final proofing of 40 to 50 minutes.
Slash each loaf diagonally 5 - 7 times.
Steam the oven (spray with a mister or throw some ice on a pan in the bottom of the oven).
Place the loaves in the oven, give another quick steam and bake for about 25 minutes until richly colored and well crusted.
The loaves should be a lovely rich brown.","url":"https://recipe.bluelayer.org/recipe/41037/baguettes-autolyse-method"},{"id":"41034","title":"Pizza Dough (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Measure ingredients into bread pan in order listed OR according to your bread machine manufacturer's recommendations.
Select \"dough\" and \"large\" settings.
Press start.","url":"https://recipe.bluelayer.org/recipe/41034/pizza-dough-bread-machine"},{"id":"41018","title":"Whole Wheat No-Knead Bread With Flax Seeds and Oats","ingredients":"wheat flour, white, all-purpose, unenriched
oats
seeds, flaxseed
wheat flours, bread, unenriched
salt, table
water, bottled, generic
vinegar, distilled
leavening agents, yeast, baker's, active dry","directions":"Whisk flour, steel cut oats, flax seeds, yeast, and salt in large bowl.
Add water and vinegar.
Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy, sticky ball forms.
Cover bowl with plastic wrap.
Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Lay 12X18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
Dough is ready when its surface is dotted with bubbles.
Transfer dough to lightly floured work surface and knead 10 to 15 times.
Shape dough into ball by pulling edges into middle.
Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
About 30 minutes before baking, adjust oven rack to lowest position, place 6-8 quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 475 degrees.
Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2 inch-deep slit along top of dough.
Carefully remove pot from oven and remove lid.
Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
Cover pot and place in oven.
Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
Carefully remove bread from pot; transfer to wire rack and cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/41018/whole-wheat-no-knead-bread-with-flax-seeds-and-oats"},{"id":"41011","title":"Hermie Herm's Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sugars, granulated
oil, olive, salad or cooking","directions":"mix sugar and oil together and simmer until lightly breaded.
Dip chicken and let sit for 20 minutes under a medium heat.
Turn over after 20 minutes until golden brown on both sides.","url":"https://recipe.bluelayer.org/recipe/41011/hermie-herms-fried-chicken"},{"id":"40995","title":"Stilton Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
mustard, prepared, yellow
spices, pepper, red or cayenne
butter, without salt
cheese, blue
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour, salt, mustard and cayenne pepper into a bowl.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Mix in the grated cheese.
Add the milk all at once.
Mix to a soft, but not sticky, dough with a knife.
Turn onto a lightly floured surface.
Knead quickly until smooth.
Roll out to about 1/2-inch thickness.
Cut into 7 or 8 rounds with a 2 1/2-inch round cutter.
Transfer to a baking sheet.
Brush the tops with milk.
Bake at 450F for 7-10 minutes or until well risen and golden.
Cool on a wire cooling rack.","url":"https://recipe.bluelayer.org/recipe/40995/stilton-scones"},{"id":"40990","title":"Onion Cheddar Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
spices, onion powder
chives, raw
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
cheese, cheddar","directions":"If using a bread meachine, add all the ingredients except the cheddar cheese in the order used by your bread machine then run the dough cycle (for my machine that is the order given, but your machine may be different).
If not using a bread machine make the dough by following the following four steps.
Dissolve yeast and sugar in warm water and let rest for 5 minutes.
In a large bowl, mix the yeast mixture, salt, oil, onion powder, chives and 2 cups flour mixture until smooth then stir in enough of the remaining flour until soft dough is formed and it pulls away from the sides of the bowl.
Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes.
Cover and let rise in warm place until doubled.
Preheat oven to 350F.
Punch down dough, then turn onto lightly floured board.
Press into 10 x 8-inch rectangle and sprinkle with cheese then roll, starting at 8-inch side, jelly-roll style and pinch ends to seal.
Place in 9 x 5 x 3-inch loaf pan, seam side down, cover and let raise until it is double (or desired loaf size).
Bake 30-40 minutes or until bread sounds hollow when tapped.
Remove to wire rack and cool before slicing.","url":"https://recipe.bluelayer.org/recipe/40990/onion-cheddar-bread"},{"id":"40988","title":"Boston Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses","directions":"Remove one of your oven racks and preheat oven to 300.
Generously butter three 10-ounce coffee cans.
In an extra large mixing bowl combine all the flours.
Stir in cornmeal, baking soda, baking powder, salt and dried fruit.
In a separate bowl, whisk the milk with the molasses.
Slowly add to the dry ingredients, stirring until the batter is smooth and combined.
Pour the batter into the greased coffee cans.
Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch.
Place cans on wire rack and let cool for about 10 minutes, then unmold.
Slice bread into rounds and serve.
When the loaves have reached room temperature, they can be wrapped in wax paper and placed in a thick plastic bag and stored in the refrigerator for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/40988/boston-brown-bread"},{"id":"40987","title":"Vel's Christmas Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream butter and brown sugar until smooth.
Sir in flour, and knead by hand until dough comes together.
At first the dough will seem dry and crumbly but don't give up, keep mixing.
Roll out the dough to 1/4 inch thickness, and cut with cookie cutters or press dough into shortbread molds.
Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 12 minutes in the preheated oven, depending on the size of your cookies.
Do not let them brown.
Remove from cookie sheets to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/40987/vels-christmas-shortbread"},{"id":"40972","title":"Parslied French Bread Slices","ingredients":"butter, without salt
onions, raw
parsley, fresh
spices, basil, dried
lemon juice, raw","directions":"Combine all ingredients together.
Take a french bread loaf and slice it in 1 inch slices, but not all the way through to the bottom.
Spread the butter compound in between each of the slices.
Wrap the bread in foil and place in oven until warmed through and the butter is melted (approximately 350 for 10-15 minutes but you can put in with anything else that is cooking).","url":"https://recipe.bluelayer.org/recipe/40972/parslied-french-bread-slices"},{"id":"40967","title":"Pitch-black Bagels","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
cocoa, dry powder, unsweetened
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
honey","directions":"Knead all ingredients in a bowl for 10 minutes.
Divide into 5 (or 3) portions.
Let rest for 15 minutes.
Roll out the dough as in the picture.
Scatter the chocolate chips and roll up from the corner.
Make sure to secure the seam well.
Flatten one side and fold in the other end.
Close the seam well!
The hole in the center should be about 2 fingers wide.
Let the dough rise for 30 minutes.
(You could also use the dough rising setting on your oven.)
Preheat the oven to 200C.
Boil water in a large pan or a frying pan.
Mix in the honey to dissolve.
The water should only be bubbling slightly!
Do not boil vigorously!
Boil the bagels, 15 seconds on each side.
Drain, and bake in preheated oven for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/40967/pitch-black-bagels"},{"id":"40935","title":"Scones With Just A Little Bit of Yeast","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
butter, without salt
yogurt, greek, plain, nonfat
leavening agents, yeast, baker's, active dry
syrup, maple, canadian
nuts, walnuts, english
raisins, seeded","directions":"Cut the butter into small 1mm cubes (in order to mixed into the flour easily) It's hard to see, but they're cut in the photo.
Mix together the yeast and the yogurt.
Add all of the sugar to a bowl and mix in the maple syrup and the butter.
Once they have been completely mixed in, add Step 2 and mix until small balls are formed.
Stir in the walnuts and raisins and use your hands to blend everything together.
Use a rolling pin to roll out until about 1.5cm thick.
Divide in to 3 sections.
Pile up the 3 pieces to form layers and push them together a little bit with your hand to blend.
Wrap in plastic wrap and let sit in the refrigerator for 1 night.
It will keep in the refrigerator for about 1 week.
This photo shows the dough after 3 days resting in the refrigerator.
Take the dough out of the refrigerator about 2-3 hours before baking in order for it to complete the 2nd rising.
It will be about 1.5x it's original size.
Cut into any shape you would like and bake for 20 minutes at 180C.
The center is fluffy and airy like bread, the outside is crisp and crunchy like a scone.
It's difficult to tell from the photo, but the dough has layers.","url":"https://recipe.bluelayer.org/recipe/40935/scones-with-just-a-little-bit-of-yeast"},{"id":"40934","title":"French Hearth Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Dough Starter:.
In a mixer bowl combine the 1 cup bread flour,1/4 cup wheat flour, 1/2 tsp yeast, honey and water.
Whisk until smooth, about 2 minutes.
Scrape down bowl.
Cover bowl tightly with plastic wrap.
Let ferment at room temperature for 1 hour up to 4 hours.Starter will have bubbled up and risen in the bowl.
Flour Mixture:.
Combine the 1 3/4 cups bread flour and the yeast.
Add to the risen sponge in the mixing bowl.Do not add salt at this time.
With the dough hook installed mix on low speed (# 2 on a Kitchenaid) for about one minute until you have a rough dough.
Cover with plastic wrap and let it rest for 20 minutes.
Sprinkle on the salt at this stage and knead with dough hook (#4 speed) for about 7 minutes.
Instant read thermometer plunged into the center should read 78 to 80 degrees.
The dough should be very elastic, smooth and slightly sticky;If too sticky,add a little flour up to 1/4 cup.
You can knead in any extra flour by hand after you remove the dough from the bowl.
Let the dough rise in an oiled covered bowl until double at room temperature.
Press the dough down, fold it over and let rise again for another l hour.
Turn the dough out onto a lightly floured surface.
The dough may be formed into a ball or,placed in an 8 X 4 greased bread pan or rolled out to an oblong loaf.
Free form loaves should be placed on a cookie sheet that has been sprinkled with flour or cornmeal.
Cover the shaped dough and allow it to double.
The freeform oblong loaf should be 8\" by 3\"inches high.
In the loaf pan the center should be 1\" higher then the sides of the pan.
Preheat the oven to 475 1 hour before baking.
Adjust oven shelf to lowest level and place a baking stone or baking sheet on it before preheating the oven.
At this stage I like to mist the loaf with water and roll it in sesame seeds, poppy seeds or other whole grains.
Slash freeform bread diagonally with a sharp knife or razor blade making 1/2\" deep slices.
If using a loaf pan, make 1 slash down the center or leave unslashed.
Bake for 10 minutes at 475 then turn oven down to 425 and continue to bake for 20 to 30 minutes more or until Instant Read Thermometer reads about 200 degrees.
Cover halfway through baking if loaf becomes too brown.
Let bread cool thoroughly before slicing.","url":"https://recipe.bluelayer.org/recipe/40934/french-hearth-bread"},{"id":"40923","title":"Cinnamon -Swirl Raisin Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
raisins, seeded
sugars, granulated
spices, cinnamon, ground
butter, without salt","directions":"In a large bowl, combine milk, potatoes, butter, sugar and salt.
In a mixing bowl, dissolve yeast in warm water.
Add potato mixture and 2 cups flour; beat until smooth.
Fold in raisins.
Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Ponch dough down.
Turn onto a lightly floured surface; divide in half.
Roll each portion into a 16 inch x 8 inch rectangle.
Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 inch of edges.
Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
Place seam side down in two greased 9 inch x 5 inch x 3 inch loaf pans.
Cover and let rise for 30 minutes or until doubled.
Brush with butter.
Bake at 350 degrees for 40 to 45 minutes or until golden brown.
Remove from pans to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/40923/cinnamon-swirl-raisin-bread"},{"id":"40922","title":"Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oats
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 425 degrees F.
In a large bowl, whisk together the flours, baking soda, oats and salt.
Pour in most of the buttermilk and mix well, adding more buttermilk, if needed, to form a soft dough.
Turn out onto a floured surface and lightly knead into a shapeable dough.
Avoid overworking the dough.
Shape the dough into a round disk shaped loaf and cut a deep \"X\" in the top with a sharp knife.
Put the dough on a parchment lined baking sheet and bake for 7 minutes at 425 degrees F. Lower the oven temperature to 375 degrees F and bake another 20 to 25 minutes.
Remove the bread from the oven to a cutting board.
Cool slightly before cutting and enjoy warm!","url":"https://recipe.bluelayer.org/recipe/40922/soda-bread"},{"id":"40895","title":"Herbfarm Rosemary Shortbread","ingredients":"butter, without salt
sugars, granulated
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
salt, table
sugars, granulated","directions":"Preheat the oven to 375 degrees F; line two baking sheets with parchment paper.
With an electric mixer (although you could do it by hand, if you like), cream the butter until it is a pale yellow and is light in texture.
With the mixer running on medium low, gradually add the sugar and mix until it is fluffy.
Add the rosemary and mix until well incorporated, then add the flours and salt and mix until thoroughly combined; the dough will be soft.
Place dough in a container (or wrap in plastic) and chill for at least 1 hour.
Generously flour a board, flour the rolling pin, and gently roll the chilled dough (try not to work it too much or roll it too thin) to form a rectangle about 10x14-inches and about 1/4-inch thick.
Cut the cookies into 1 1/2-inch by 2-inch rectangles (or whatever shape you'd like - I find it easier to use a round cookie/biscuit cutter; when doing multiple batches make sure to put the unused dough in the freezer to keep it chilled in between the times you're rolling it out).
Place the cut cookies about 1/2-inch apart on the parchment-covered baking sheets and sprinkle with sugar (if using - I don't, they don't need it in my opinion).
Bake in the center of the preheated oven for 12 to 15 minutes or until they are golden brown on the edges.
Remove from oven and transfer cookies to wire racks to cool.
Store cooled cookies in airtight containers - their flavor will improve as they age, so if you can make them at least two days in advance that's the best to do; they'll keep for a week.
Note: I know that the amount of fresh rosemary sounds like a lot, but really, it *isn't* - don't decrease it.
:).","url":"https://recipe.bluelayer.org/recipe/40895/herbfarm-rosemary-shortbread"},{"id":"40876","title":"Maple Pecan Bread","ingredients":"water, bottled, generic
syrup, maple, canadian
butter, without salt
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
nuts, pecans","directions":"Bake according to manufacturers instructions, adding the pecans during the add-ins cycle or 5 minutes before the final kneading.","url":"https://recipe.bluelayer.org/recipe/40876/maple-pecan-bread"},{"id":"40869","title":"Peppy's Pita Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan, select Dough setting and start.
When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface.
Gently roll and stretch dough into 12-inch rope.
With a sharp knife, divide dough into 8 pieces.
Roll each into a smooth ball.
With a rolling pin, roll each ball into a 6 to 7-inch circle.
Set aside on a lightly floured countertop; cover with a towel.
Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500F Place 2 or 3 pitas on a wire cake rack.
Place cake rack directly on oven rack.
Bake pitas 4 to 5 minutes until puffed and tops begin to brown.
Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft.
Once pitas are softened, either cut in half or split top edge for half or whole pitas.
They can be stored in a plastic bag in the refrigerator for several days or freezer for 1 or 2 months.
Avoid using too much flour while rolling them out.
Keep unrolled balls covered to prevent drying out.
Handle with care while rolling and transferring.
Tears or creases cause them not to puff up while baking.
Avoid overbaking - they will turn crisp and brittle.","url":"https://recipe.bluelayer.org/recipe/40869/peppys-pita-bread"},{"id":"40861","title":"Sucre a la creme","ingredients":"sugars, brown
cream, fluid, heavy whipping
vanilla extract","directions":"Add sugar and cream to a heavy saucepan.
Stir to combine.
Bring sugar and cream to a boil over high heat.
Pay attention to your pan!
It will come to a boil quickly and fiercely.
Stir every few seconds until a boil is reached.
Turn element down to medium and continue to stir.
Boil for 5 minutes, stirring the whole time.
Depending on your stove, you may have to turn your element down a little more.
After 5 minutes, remove pan from heat.
Add vanilla (you can use a different flavour if you wish), stir a few times, and leave to cool.
After cooling, pour a little in a bowl, either by itself, over some bread, or over cream puffs (my family's favourite!).
It's even nice to dip apple slices into once it has reached room temperature.","url":"https://recipe.bluelayer.org/recipe/40861/sucre-a-la-creme"},{"id":"40860","title":"True Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table","directions":"Sift/sieve the flour into a bowl and add the pinch of salt.
Put aside for the moment.
Make some space in the fridge, if necessary, for the bowl youre about to use in case you quickly need to chill the mixture.
Using butter, grease the baking tray well and put it aside for the moment.
Yield for fingers (much preferred) is around a 7 to 8 inch square.
For Petticoat Tails it will yield a chunky 8 inch circle.
Pre-heat the oven (Gas Mark 3 (325F / 165C degrees)).
Put the butter (if using unsalted butter then ADD a pinch of salt to it) into a medium-size mixing bowl and mash it with a fork until it is soft and creamy without lumps.
But don't let your hand heat warm it so much it starts to get runny.
If you do, then put the bowl complete with butter & fork into the fridge for 5 - 10 minutes to cool it, then take it out and mash quickly again until smooth and creamy with no lumps.
Add the sugar and mix it in well, and quickly.
Add the salted flour a VERY little at a time - mixing it in with the fork to start with, but do this quickly.
Knead well (on a very lightly floured surface).
I was advised: knead for several minutes, and that the longer you knead, the better the shortbread will be.
I usually aim for kneading for anything up to 10 minutes as I was told to, but get fed up after 7 minutes and reckon it can't make THAT much difference!
What is very important is: Don't allow the mixture to become too warm from your body heat whilst kneading.
If it does, as before, put it into the fridge for a couple of minutes to chill it slightly before resuming.
If you do find the need to chill it, as I often do on a hot day, then do knead it for at least a minute or so before rolling it.
Something I should add despite the copious over-instruction here: I've never owned a rolling pin until a couple of days ago.
I don't know if using one will affect the texture, but I always used to pat it down as best I could with my palms.
Roll the mixture out to shape and size of the tray.
For fingers, roll out to about 1/2 inch thick or perhaps even slightly thicker (this sounds awfully thick I know!, but it is important as if you go thinner it will affect the texture, and amazingly, the taste).
For petticoat tails it needs to be a little under 1/2 inch thick to yield a chunky circle of about 7 to 8 inches.
For fingers: prick all over with a fork and put it into baking tray.
Do try to use one that can fit exactly, or one that at least three sides of the mixture fit snugly against, as any outer edges that don't butt right up against the sides of a tray tend to get a bit over-baked.
For petticoat tails: using fork prongs, from the outer edge towards the centre, indent the top about a 1/2 inch all the way round to give it a nice crinkly edge - sort of like the teeth on a cogwheel, then prick all the way round the middle ideally rotating the fork or the pastry (or yourself!)
to give a pretty effect when cut.
Carefully lift and support the decorated circle and place and fit snugly into the circular baking tray.
Score lightly (to about halfway downwards to bottom of the tray) into eight equal segments.
Bake until golden brown for about 45 minutes at Gas Mark 3 (325F / 165C degrees).
Do keep an eye on it!
Petticoat tails seem to require a little less baking time.
Hard to describe the colour to bake until.
From experience I know what colour I'm looking for - you don't really want it to be undercooked, but when it's starting get a bit dark around the edges it's probably beginning to get a bit overdone already.
Basically cook until it's just starting to darken round the edges then get it out quick and cool it - I usually place the hot tray on a very cold surface until cool.
Whilst still quite warm in the tray, mark across and cut into finger-shaped pieces (if not making petticoat tails) - but leave them there in the tray, cut and together until fully cold.
For petticoat tails it's customary to sprinkle liberally with castor sugar.
Sorry to be such a pedant about this recipe!
I feel a bit like a mother hen clucking about \"must do this -- \", \"should do that -- \" :) But it is worth taking some care over as the resulting shortbread will be so good you'll be hassled to make it much more often by everyone you share the pieces with :).
SERVING SUGGESTION:.
Just on its own with a nice cup of tea or coffee, but also scrumptious on a plate with and/or dunked into a generous helping of creamy Cornish Dairy ice-cream and strawberries, jam (jelly) or fresh fruit.
Personal Note:.
I live an ultra low-fat, low-sugar (or at least low quantities of sugars at a hit), calorie-controlled lifestyle.
(I'm on maintenance these days rather than reduction - I don't think I dare get any leaner or people would worry!
).
Notwithstanding, I still make and eat pieces of this shortbread occasionally despite the fact that there's nothing remotely low fat, low-sugar or low calorie about it.
At least there's not much salt!
You can make substitutions or add essences and flavourings and it'll probably work out fine but it won't be the same shortbread - it won't taste the same, it won't have the same texture, but the efforts you've put into making it (and clearing up afterwards) will have been the same.
I reckon it's got to be worth trying it without substitutions first time around - you can always give the pieces that you know are much more than you really should be letting yourself scoff to friends and family who will bless you for it!
And you don't NEED to eat them all at once!
- they keep well in a biscuit tin or cookie jar in a cool, dark place for quite a long time (given half a chance!).
I guess you could probably freeze them too (if enough left!
).
ADDITIONS SUGGESTIONS:.
Occasionally just for a change, right near the end of kneading I have added glace cherries, or occasionally sultanas or raisins, sometimes with and sometimes without cinnamon.
Cherries worked ok, but wasnt crazy about the fruit.
You could even split the kneaded mixture in two and do half plain and half with extra stuff then nudge them together in the baking tray for baking.
I've never tried dessicated/flakes coconut or chunky milk/dark chocolate chips or crystallized (candied) ginger pieces perhaps with a bit of ground ginger in with the mix though I've often been tempted to - do let me know how they turn out if you do!
I do know that dipping the tops from above at an angle into good quality melted real chocolate (not baking chocolate) so that the bottom remains uncoated and only half of the top is coated then leaving to cool (that's the tough bit!)
is absolute heaven on earth in the eating.
It also occurred to me while choco-dunking one time to add some dessicated coconut into the chocolate first - but I didn't have any - bet it's nice though!
Do enjoy and best wishes from England - and Scotland!","url":"https://recipe.bluelayer.org/recipe/40860/true-scottish-shortbread"},{"id":"40858","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Mix in a bread maker on the dough setting.
This recipe makes 2 pizza doughs.
Sometimes I mix in herbs into the pizza dough (basil / oregano - maybe 1 tsp each).
Once the dough is complete - put about a TBL EVOO into a gallon zip-lock and then work the bag to get the oil all over the bag.
Dump dough into the bag.
For best results - I make the dough the day before, let it sit and ferment on the counter for a day.
(you'll have to open the zip loc occasionally and let the gas out - or I suspect it would burst) Put the dough into the fridge overnight and then take it out the next day.
Let the dough get to be room temp before cutting it in half and working with one dough.
The durum will give the dough a bit of elasticity -- so be patient when working it.
If it fights you in stretching - let it rest for 5 - 10 min and then come back and stretch more.
Once you've got the pizza stretched, put it on a pizza sneak / paddle that has cornmeal (or semolina flour) on the top.
(that works as teeny marbles to get the pizza off the sneak) Build the pizza (add toppings) while dough is on the sneak / paddle.
We cook our pizzas on a pizza stone - on the grill (450 - 500 degrees).
Leave the stone on the grill to get that hot.
Make sure the stone has time to get really hot.
Then sneak/ slide the pizza onto the stone - and leave for about 8 - 12 minutes depending what toppings you have and how many -- Check the crust using a spatula to see if it starts to get too done.
Generally we build the pizzas by putting olive oil onto the dough, then adding fresh tomatoes (no sauce!)
and then salt the tomatoes.
Then add low fat mozzarella (save some calories - no one EVER notices) and then pre-cooked italian sausage (save more calories) and fresh peppers etc --.
I also sometimes start with a couple of pounds of caramelized onions and Evoo - as the base and then the tomatoes --.
Sometimes we do roasted garlic on the base.
But we found roasted garlic can be hard to spread, so it works better if you put a head of roasted garlic into a half to 3/4 C of Marscapone cheese (there goes the calorie count) --.
You can google for gourmet pizza recipes - but this is a good base to get you started!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40858/pizza-dough"},{"id":"40856","title":"Old-Fashioned Buttermilk Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
honey
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, baking soda
salt, table
leavening agents, yeast, baker's, active dry","directions":"All ingredients should be at room temperature before starting.
Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturers directions.
Let loaf cool for 15 minutes before slicing.
I made mine with the Dough Cycle.
After the kneading starts, check the consistensy of you dough; add the extra buttermilk if neede.
Split in 2 and shape into 2 loaves.
Place in 2-8'' loaf pans.
Set to rise in a warm place for 45 minutes.
Slash the top.
Bake in a 350 oven for 30- 35 minutes or until fully baked.
Tip:.
For an instant proofer, heat 1 cup water in microwave for 1 minute.
Place in corner.Set bread pans and let rise inside the microwave.Your bread will be so light and beautiful.I got this hint here in Zaar.","url":"https://recipe.bluelayer.org/recipe/40856/old-fashioned-buttermilk-bread"},{"id":"40845","title":"Lavash","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Place the yeast and water in a dishpan or large mixing bowl and stir with a wooden spoon.
Add the oil, salt, sugar, and 2 cups of the flour, and beat with the spoon for a minute or two until well blended.
Add 2 more cups of flour, then squeeze the mixture with your hands until the flour disappears.
If it is too wet to pick up, add a little more flour.
As soon as you can handle the dough, begin to knead directly in the bowl (or on a floured board), adding more flour as necessary.
Knead for about 5 minutes, or until the dough is smooth and elastic.
Shape into a ball.
Spread a little oil on the bottom and sides of the bowl.
Add the ball of dough, then turn it over, oiled side up.
Cover and set in a warm place for about an hour, or until the dough doubles in bulk.
Punch down the risen dough and cut it into 4 equal pieces.
On a floured board, roll out 2 pieces into 10-x-14- inch rectangles (or 13-inch circles).
Place them on two large ungreased baking sheets.
Prick the top of the dough all over with a fork.
(Unless you have two ovens, you will have to bake this bread in two batches.
Once the first batch is baked, roll out the remaining 2 pieces of dough and repeat the steps.)
Place in a preheated 400F oven and bake about 20 to 30 minutes, or until the surface of the lavash becomes bubbly and crisp, and the bottom is brown (you can peek with the help of a spatula).
If the top isnt very crisp, slide the pan under the broiler for just a few seconds.
When doing this, keep the broiler door open, the potholder handy, and watch; lavash can turn black in a flash.
Cool the lavash on a wire rack.
When thoroughly cool, break into pieces and store in an airtight container, where it will keep for a few weeks.","url":"https://recipe.bluelayer.org/recipe/40845/lavash"},{"id":"40834","title":"Mushroom Beef Patties","ingredients":"beef, grass-fed, ground, raw
bread crumbs, dry, grated, plain
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
salt, table
spices, pepper, black
spices, garlic powder
mushrooms, white, raw
spices, basil, dried
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
water, bottled, generic
spices, pepper, red or cayenne
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw","directions":"Combine beef, crumbs, milk, Worcestershire sauce, 1/2 teaspoon salt, pepper and garlic powder; mix well.
Shape into 3 or 4 oval patties; cook on both sides until no longer pink.
Cook the mushrooms and basil in 2 Tablespoon butter over medium-high heat until tender.
Increase heat to high; cook and stir until most of the liquid evaporates.
Melt the remaining butter; stir in flour.
Gradually blend in cream.
Add 1/2 cup water, hot pepper sauce and remaining salt; cook and stir on low until thickened and bubbly.
Cook and stir for 2 minutes more.
Add enough remaining water to make a medium-thin sauce.
Add mushrooms; heat through.
Serve over beef patties; top with cheese and onions.","url":"https://recipe.bluelayer.org/recipe/40834/mushroom-beef-patties"},{"id":"40829","title":"Unusual Banana Nut Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
bananas, raw
salad dressing, mayonnaise, regular
sugars, granulated
nuts, pecans","directions":"Preheat oven to 375 F.
Sift flour, baking soda, salt and cinnamon together.
Using 3-4 bananas (depending on size), mash the bananas and mix in mayonnise and sugar.
Mix in dry ingredients 1/2 cup at a time.
Add nuts and stir to incorporate.
Pour into a greased bread pan and bake for 35-40 minutes.
Check for doneness by sticking a long toothpick into the middle of the bread.
If the bread is still doughy, drop the temperature to 350 F and bake for additional 10 minutes.
Makes 1 loaf.
Cool at least 5 minutes before removing from pan.
My husband LOVED this banana bread.
(Based on a recipe I found at the Duke Mayonnise site.)","url":"https://recipe.bluelayer.org/recipe/40829/unusual-banana-nut-bread"},{"id":"40827","title":"Basic Deep Dish Pizza Crust Recipe","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Place all of the ingredients in your machine in the order recommended by your machine's manufacturer.
Select the dough cycle and press start.
You may need to add in some more flour (1 Tbsp.
at a time) if the dough is too wet or possibly more water if the dough is too dry (1 Tbsp.
at a time).
Preheat oven to 450 degrees.
Grease a 12-inch deep dish pan with extra virgin olive oil or possibly spray it with a cooking spray.
After dough has risen one time, roll or possibly hand stretch the dough into a circle so which it will completely cover the bottom of the pan.
Pull the dough up around the edges of the pan so which a slight lip is formed.
Cover the pan with a towel and let the dough rise in a hot place for about 30 min.
While the dough is rising, prepare your toppings and grate your cheese; set aside.
Prick the dough several times with a fork and bake the crust for 5 min.
Remove the crust from the oven, and using a brush or possibly your fingers, lighly cover the crust with extra virgin olive oil.
Layer the ingredients in this order; sauce, cheese, meats, vegetables and seasonings.
Leave a 1/2-inch border around the rim of the pizza.
Place pizza on bottom rack of the oven and bake for 5 min, after that time, either move the pizza to the upper part of the oven or possibly lower the temperature to 400 degrees.
Bake for another 25 to 30 min, till the crust is golden.
This recipe yields 1 pizza.
Yield: 1 pizza","url":"https://recipe.bluelayer.org/recipe/40827/basic-deep-dish-pizza-crust-recipe"},{"id":"40820","title":"Native Biscuit Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic","directions":"Preheat oven to 400F.
Combine all ingredients and mix to form a stiff dough.
Knead on a floured susrface, adding additional flour, if necessary.
Form into a round or oblong loaf, about 1 inch high.
Bake on a greased baking sheet approximately 30 minutes, or fry in a frypan in a little hot oil.
Serve warm with margarine and jam or honey.","url":"https://recipe.bluelayer.org/recipe/40820/native-biscuit-bread"},{"id":"40795","title":"Shortbread Cake Cookies","ingredients":"butter, without salt
wheat flour, white, cake, enriched
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For the cookies: Combine all ingredients and use hands to knead until ingredients are blended.
Roll out the cookies with a rolling pin and cut out the dough into a heart shape or whatever shape you choose.
Note: Dust the rolling pin with flour so it doesnt stick to the dough when you roll it out.
Bake at 325 degrees F for about 20 minutes, or until lightly browned.
For the icing: Mix powdered sugar and 1 tablespoon of milk for a moderately runny icing.
Add more powdered sugar for a thicker icing, more milk for a thinner icing.","url":"https://recipe.bluelayer.org/recipe/40795/shortbread-cake-cookies"},{"id":"40785","title":"Pesto Loaf (ABM)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
sauce, pesto, ready-to-serve, refrigerated
wheat flours, bread, unenriched
cheese, parmesan, hard
leavening agents, yeast, baker's, active dry","directions":"Place everything in bread machine in order recommended by the manufacturer.","url":"https://recipe.bluelayer.org/recipe/40785/pesto-loaf-abm"},{"id":"40771","title":"Squaw Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all ingredients together.
Divide the dough into parts and shape each into a round pone about the size of your skillet and 1/8th of an inch thick.
Fry the bread in abouth 1/4 inch hot cooking oil until golden brown on each side.
Cut into wedges and serve hot.
Delicious with butter, jams, or other sweet spreads.","url":"https://recipe.bluelayer.org/recipe/40771/squaw-bread"},{"id":"40755","title":"Honey Whole Wheat Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
honey
milk, buttermilk, fluid, cultured, lowfat
bananas, raw
nuts, walnuts, english
dates, deglet noor","directions":"Preheat oven to 350 degrees F. Grease a 9 inch loaf pan.
Mix all ingredients except for walnuts and dates.
Fold these in after all other ingredients are combined.
Pour batter into loaf pan.
Bake for 55-60 minutes or until a toothpick comes out clean.
Cool slightly before removing from pan.","url":"https://recipe.bluelayer.org/recipe/40755/honey-whole-wheat-banana-bread"},{"id":"40751","title":"Beer Bread - Quick Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
alcoholic beverage, beer, regular, all","directions":"mix all dry ingredients in large mixing bowl.
Add beer and mix.
It should not be really wet, add more flour if necessary.
Do not make it too dry though.
Preheat oven 350.
Put mixture into a greased bread pan.
Cook for 40 minutes or until it sounds hollow.","url":"https://recipe.bluelayer.org/recipe/40751/beer-bread-quick-bread"},{"id":"40730","title":"Vanilla Sauce for Bread Pudding...etc","ingredients":"butter, without salt
sugars, granulated
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
spices, cinnamon, ground","directions":"melt butter in small saucepan.combine sugar and cornstarch.
add to butter.mix well.
stir in milk and cornsyrup.cook and stir over medium heat until mixture comes to a full boil -- boil for 1 minute.
remove from heat and stir in vanilla --
serve over bread puddings etc.","url":"https://recipe.bluelayer.org/recipe/40730/vanilla-sauce-for-bread-pudding-etc"},{"id":"40718","title":"Favorite Pizza Crust","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a bowl, mix together water and sugar.
Sprinkle with yeast.
Allow to sit 10 minutes.
Add salt, olive oil, and flour.
Knead until very smooth.
Divide dough in half.
Roll each piece into a 12-inch circle.
Place on lightly greased baking sheet and let rise 20 minutes.
Flatten each and top with pizza toppings.
Bake at 425 degrees for 15 minutes.
If you choose to use this recipe for garlic or cinnamon bread sticks, bake untopped for 5 minutes.
Remove from oven, top with margarine of choice and either garlic salt or cinnamon sugar mixture.
Return to oven for about 3 minutes.
Remove from oven and cut into breadsticks.","url":"https://recipe.bluelayer.org/recipe/40718/favorite-pizza-crust"},{"id":"40699","title":"Royal Scotch Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt","directions":"Preheat oven to 300 degrees.
Sift the flour, sugar and salt together.
Add the butter and use your hands or a pastry cutter to combine until the mixture is crumbly.
Work into a ball and knead briefly.
Pat into a 1/4-inch sheet on an ungreased cookie sheet.
Cut the dough into 2-inch diamonds.
Bake for 45 minutes.
Remove from the oven.
Immediately recut the cookies.
Separate carefully and cool on a rack.
Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months.
Defrost 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/40699/royal-scotch-shortbread"},{"id":"40696","title":"Marbled Chocolate Banana Bread (Vegan)","ingredients":"bananas, raw
sugars, granulated
vanilla extract
oil, canola
beverages, almond milk, unsweetened, shelf stable
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
water, bottled, generic","directions":"Prepare boiling water, no need to measure yet.
Also, preheat oven to 350F.
Mash the banana in a large mixing bowl until relatively smooth.
It should take 3 average sized ones, but spoon the mashed nanas into a measuring cup to make sure, then return to the mixing bowl.
Beat in the sugar, canola oil, milk and vanilla.
Now add the flour, baking soda and salt and gently mix just to incorporate.
Its okay if there is some flour still visible, just be careful not to overmix at this point.
Scoop one cup of the batter up and transfer it to a separate mixing bowl.
Now, in a small tea cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until the chocolate is dissolved.
Add this chocolate mixture to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.
Now back to the original plain banana batter; add 3 tablespoons of boiling water and mix the batter just until relatively smooth.
(Unless your batter is already moist enough, then skip the extra water.
).
Here comes the fun part, its time to marble!
Lightly grease an 8x4 loaf pan.
Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan.
Nothing has to be precise here, in fact, the more random, the better.
Once all of the batter is in, take a butter knife and swirl it through the batter in circular directions for about 10 seconds.
Bake for 55 minutes.
Use a butter knife to test for doneness.
Let cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/40696/marbled-chocolate-banana-bread-vegan"},{"id":"40694","title":"Whiskey Soda Bread","ingredients":"raisins, seeded
alcoholic beverage, distilled, whiskey, 86 proof
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
orange juice, raw
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
butter, without salt
alcoholic beverage, distilled, whiskey, 86 proof","directions":"Soak rasins in irish whiskey overnight.
Combine flour,sugar,baking powder,salt and orange rind in a large bowl,mix well.
Stir in rasin mixture,blending well.
Dissolve soda in buttermilk,add to flour mixture,stirring well.
Stir in butter,mixing well.
Spoon batter into a greased 2-quart casserole.
Bake at 350 for 55 minutes or until golden brown.
Cut into squares and serve with whisky butter.
WHISKY BUTTER: Combine butter and whisky blending well.","url":"https://recipe.bluelayer.org/recipe/40694/whiskey-soda-bread"},{"id":"40662","title":"Brown Sugar Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
dulce de leche","directions":"In a mixing bowl, cream butter and sugar together.
Gradually stir in flour.
Turn the dough onto a lightly floured surface and knead until smooth, about 3 minutes.
Pat it to 1/3 inch thickness and cut into strips or into rounds using a small round biscuit cutter.
Place the cookies 1 inch apart on a parchment paper lined (or ungreased) baking sheet.
Prick each cookie a couple of times with a fork.
Bake at 300 degrees F for 25 minutes.
Cool for 5 minutes on baking sheet and the remove to a wire rack to cool.
Serve plain or create sandwiches by spreading about a teaspoon of dulce de leche onto the bottom side of a cookie and topping with another cookie.
Repeat with remaining cookies and dulce de leche.
Enjoy!
Miss","url":"https://recipe.bluelayer.org/recipe/40662/brown-sugar-shortbread"},{"id":"40650","title":"Scottish Brown Sugar Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Preheat oven to 325 degrees F (165 degrees C).
Cream butter and brown sugar and vannilla (optional).
Add 3 to 3 3/4 cups flour.
Mix well.
Sprinkle board with the remaining flour.
Knead for 5 minutes, adding enough flour to make a soft dough.
Roll to 1/2 inch thickness.
Press out shapes or cut into 3x1 inch strips.
Prick with fork and place on ungreased baking sheets.
Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/40650/scottish-brown-sugar-shortbread"},{"id":"40637","title":"Cabbage Goulash","ingredients":"beef, grass-fed, ground, raw
pork, fresh, loin, tenderloin, separable lean only, raw
tomatoes, red, ripe, raw, year round average
vinegar, distilled
spices, chili powder
cabbage, raw","directions":"Brown the beef and sausage in a large pot.
Add chili powder and salt and pepper to taste.
Add cabbage, vinegar and tomato paste and simmer, covered for c.
20 minutes.
i serve with warm bread.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/40637/cabbage-goulash"},{"id":"40628","title":"Egg-Free Pumpkin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
pumpkin, raw
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled","directions":"Preheat oven to 350 degrees F. Grease the bottoms of two 9 x 5 inch loaf pans.
In a large bowl, stir together flour, sugar, baking soda, salt, cinnamon, cloves and nutmeg.
Add pumpkin, oil, milk and vinegar to flour mixture.
Fold gently until just moistened.
Do not over-mix.
Spoon batter into pans and bake for 4550 minutes or until a toothpick inserted in the center of a loaf comes out clean.
Allow bread to cool in the pans on a wire rack for 10 minutes.
Turn loaves out onto a cooling rack.
Cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/40628/egg-free-pumpkin-bread"},{"id":"40627","title":"Garden Herb Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
chives, raw
spices, marjoram, dried
spices, thyme, dried
spices, basil, dried
leavening agents, yeast, baker's, active dry","directions":"Load ingredients into your machine in the order given.
Bake using the regular, rapid, or delayed time bake cycle.","url":"https://recipe.bluelayer.org/recipe/40627/garden-herb-bread"},{"id":"40621","title":"Basic British Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a 3/4-inch thickness.
Cut into 2-inch rounds and place on the prepared baking sheet.
Brush with milk to glaze.
Bake at 425 degrees F (220 degrees C) for 10 minutes then cool on a wire rack.
Serve with butter or clotted cream and jam.","url":"https://recipe.bluelayer.org/recipe/40621/basic-british-scones"},{"id":"40617","title":"KFC-style Biscuits!","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix the dry ingredients in a food processor, then add the cold butter and process until the mixture resembles pea-sized crumbs.
Transfer the mixture in Step 1 to a bowl, and lightly knead the butter crumbs in with your hand.
Add the milk in 2 or 3 portions, and mix until it forms a solid mass.
Wrap in plastic wrap and chill in the refrigerator while you preheat the oven to 220C
First, lightly lift the dough, using your whole hand.
When it starts to come together, make it into a ball by folding it over.
Fold it over before you put it in the refrigerator.Then, when you take it out, all you need to do is roll out the dough and cut out the biscuits.
When the oven is hot, dust the dough with cake flour and roll out to a thickness of 2 cm.
Cut out the biscuits and bake at 220C for 15-20 minutes.
Honey-Maple Syrup: Mix together Honey and Maple Syrup (3:7)
For a light meal, make them with ham+sliced cheese+black pepper!
Delicious with walnuts, almonds or pumpkin seeds soaked in honey+cream cheese.
Tuna/Mayo Dip: Tuna+Mayonnaise+Finely chopped onion+Grated cheese+Salt & Pepper+Herbs such as Dill or Rosemary, if you have them.
A different kind of dough Mix in rye flour for extra crispy biscuits!
Replace about a third of the strong flour with rye flour.
Note: If you replace the strong flour with rye or whole wheat flour, the biscuits will not rise as much and will have a heavier texture!
For higher rising biscuits, handle as little as possible so the butter doesn't melt.
Form into a ball by folding it over, without kneading.
Step 4 is important;i the dough should be crumbly.The main point is not to overwork the dough.
Biscuits are different from scones in that the texture is more important than how much they rise, so don't worry too much about whether they've risen enough.","url":"https://recipe.bluelayer.org/recipe/40617/kfc-style-biscuits"},{"id":"40611","title":"Yummy Gummy Bread (Sunflower Whole Wheat Bread)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
molasses
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sunflower seed kernels, dried
leavening agents, yeast, baker's, active dry","directions":"original recipe calls for 1 tablespoon gluten flour, 2 1/4 cups whole wheat flour, and 3/4 cups unbleached flour, but the above recipe works.
Put the ingredients in the bread machine pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last.
Select basic wheat cycle, light setting, 1 1/2 pound loaf, (or the equivalent setting for your machine).
Push start.","url":"https://recipe.bluelayer.org/recipe/40611/yummy-gummy-bread-sunflower-whole-wheat-bread"},{"id":"40603","title":"Honey Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, canola
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Mix all together.
I use a bread machine on dough cycle or a kitchenaid mixer.
Let the machine mix it and add additional flour until the dough feels like patting a baby's back.
Rise in the bread machine or oil, cover and rise inside a slightly warm oven.
Shape into two loaves.
Place in greased pan.
Bake 35-40 minutes at 350 or until the bread sounds hollow when tapped top and bottom.
Place on cooling rack.
Slice when cooled.","url":"https://recipe.bluelayer.org/recipe/40603/honey-wheat-bread"},{"id":"40602","title":"Cornbread Baked in a Jar","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
spices, pepper, black
sugars, granulated
salt, table
corn, sweet, white, raw","directions":"r>Combine first 5 ingredients together, spoon into a plastic zipper bag.tuck into a one-pint wide mouth canning jar.
Secure the lid, tape a can of creamed corn to the top.attach the following instructions:.
Place mix in a medium bowl, mix in one egg.one tble vegetable oil and creamed corn --
Sterilize canning jar and lid -- let cool.
Spray with a non stick spray --
Fill with cornbread mixture.
Place on an oven proof glass pie plate.
Bake at 350* for 45 minutes.cool slightly.
Scoop from jar to serve -- .","url":"https://recipe.bluelayer.org/recipe/40602/cornbread-baked-in-a-jar"},{"id":"40591","title":"Shortbread Crescents (Egg, Soy, Nut and Peanut Free)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
spices, nutmeg, ground
butter, without salt
sugars, granulated
vanilla extract
sugars, granulated","directions":"Preheat oven to 350 degrees.
Line two cookie sheets with parchment paper; set aside.
In a large bowl, combine, flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg.
Set aside,.
In another bowl, stir together butter, 2/3 cup confectioners sugar, and vanilla extract.
Add half of the dry mixture to butter mixture.
Blend well.
Add the rest of the dry mixture, and blend well.
Form a tablespoon of dough into a log, then shape the log into a crescent.
Place on cookie sheet.
Bake 14 minutes.
Cookies will be a pale color.
Cool 1 minute on cookie sheet.
Transfer to cooling racks and cool for 5 minutes.
While still warm, drag cookies in confectioners sugar.","url":"https://recipe.bluelayer.org/recipe/40591/shortbread-crescents-egg-soy-nut-and-peanut-free"},{"id":"40582","title":"Multi Grain Bread for the breadmaker","ingredients":"water, bottled, generic
oil, canola
lemon juice, raw
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
seeds, flaxseed
cornmeal, degermed, unenriched, yellow
oats
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients in the bread maker as listed.
Select regular or rapid bread cycle.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/40582/multi-grain-bread-for-the-breadmaker"},{"id":"40579","title":"Simple Yogurt Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
yogurt, greek, plain, nonfat
sugars, granulated
oil, olive, salad or cooking","directions":"Add the ingredients to a bowl and mix well with a whisk.
Combine and sift the ingredients and add a third of it to the bowl.
Use a whisk to mix until smooth.
Add the remaining ingredients and use a rubber spatula to mix with a kneading motion.
Make into one lump of dough.
Divide into 6 pieces and make into round shapes.
If you find them a bit stick apply a little flour.
Spread out paper towels on a baking pan and lay the rolls.
Bake in an oven at 180 C for 25 to 30 minutes (no need to preheat).
These came out nicely.
The centres are soft and fluffy.","url":"https://recipe.bluelayer.org/recipe/40579/simple-yogurt-bread"},{"id":"40561","title":"Welsh Rabbit Bread for the Abm","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
oil, olive, salad or cooking
cheese, cheddar
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
mustard, prepared, yellow
spices, pepper, red or cayenne
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread pan in order recommended by manufacturer.
Bake on light crust cycle.","url":"https://recipe.bluelayer.org/recipe/40561/welsh-rabbit-bread-for-the-abm"},{"id":"40544","title":"Australian Damper (Bread Machine)","ingredients":"oil, olive, salad or cooking
water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Add ingredients in the order specified by your bread machine.
Set machine to yeast free setting.
If you don't have one, I would recommend making the dough in the machine, and then baking in the oven.","url":"https://recipe.bluelayer.org/recipe/40544/australian-damper-bread-machine"},{"id":"40538","title":"Homemade Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Make sponge: Put 1 cup lukewarm water in a large mixing bowl.
Add yeast and sugar.
Stir to dissolve.
Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup).
With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass.
Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
Turn dough onto work surface.
Knead lightly for 2 minutes, until smooth.
Cover and let rest 10 minutes, then knead again for 2 minutes.
Try not to add too much reserved flour; the dough should be soft and a bit moist.
(At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight.
Bring dough back to room temperature, knead into a ball and proceed with recipe.)
Clean the mixing bowl and put dough back in it.
Cover bowl tightly with plastic wrap, then cover with a towel.
Put bowl in a warm (not hot) place.
Leave until dough has doubled in size, about 1 hour.
Heat oven to 475 degrees.
On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile.
Punch down dough and divide into 8 pieces of equal size.
Form each piece into a little ball.
Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin.
Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary.
(The dough will shrink a bit while baking.)
Carefully lift the dough circle and place quickly on hot baking sheet.
After 2 minutes the dough should be nicely puffed.
Turn over with tongs or spatula and bake 1 minute more.
The pita should be pale, with only a few brown speckles.
Transfer warm pita to a napkin-lined basket and cover so bread stays soft.
Repeat with the rest of the dough balls.","url":"https://recipe.bluelayer.org/recipe/40538/homemade-pita-bread"},{"id":"40532","title":"Breaded Fish Fillets a La Microwave","ingredients":"sauce, fish, ready-to-serve
salad dressing, mayonnaise, regular
lemon juice, raw
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard","directions":"Fold the thinner fillet ends under to the center and place and place spoke fashion around the outside of a 9 or 12 inch dish.
Combine remaining ingredients and spread evenly over the fillets.
Cook on high 4-6 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/40532/breaded-fish-fillets-a-la-microwave"},{"id":"40530","title":"German Rye Beer Bread","ingredients":"alcoholic beverage, beer, regular, all
molasses
butter, without salt
salt, table
spices, caraway seed
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine.
Program basic cycle and crust settings.
Press start.","url":"https://recipe.bluelayer.org/recipe/40530/german-rye-beer-bread"},{"id":"40516","title":"Shortbread Cookies III","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
salt, table","directions":"Work all the ingredients together with your hands until blended.
Shape all of the dough into 1 inch balls.
Bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees F (150 degrees C) for 20 minutes.
Let cool 10 minutes then carefully lift with spatula to cake racks to cool.
Store in air tight container with wax paper between layers.
Cookies keep well.
Variations: Flatten some balls with tines of fork and press 1/4 of a red or green glace cherry in center of each.
Make thumbprint indentation in some balls and fill with a tiny bit of jam, jelly or marmalade.
Dip some balls in slightly beaten egg white and roll in finely chopped walnuts.
Bake as they are or make an indentation in top and spoon in a little jam or marmalade.
Dip some balls in egg white and roll in desiccated coconut.
Bake as they are or make an indentation and spoon in a little jam, jelly or marmalade.","url":"https://recipe.bluelayer.org/recipe/40516/shortbread-cookies-iii"},{"id":"40509","title":"Aldeburgh Flatbread","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Cream the yeast with the honey, add teh water and mix.
sprinkle on a tbsp of flour and leave to stand 15 minutes or until frothy.
Add the salt to the flour, then add the yeast mixture and the olive oil.Mix until you form a ball of dough, then transfer to a floured surface and knead with the heeel of your hand for 5 -8 minutes, or until the doughis smooth and elastic.
Work in your chosen seasonings such as 1 tsp fennel seeds, 1 tsp crushed coriander seeds, 1 tbsp thyme, 1 tbsp marjoram or basil and 2 green spring onions finely chopped.
knead about 3 minutes or until evenly distributed.
Do not add too many ingredients or it will be hard to knead.
Flatten out and let rise for 15 minutes.
pre heat a frying pan or grill pan or BBQ and grill about 2 minute on each side.","url":"https://recipe.bluelayer.org/recipe/40509/aldeburgh-flatbread"},{"id":"40506","title":"Macadamia Nut Crust","ingredients":"nuts, macadamia nuts, raw
wheat flours, bread, unenriched
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt.
Add the melted butter and stir to combine.
Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie.
Bake according to instructions for cheesecake or pie.
If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/40506/macadamia-nut-crust"},{"id":"40499","title":"Basic White Bread (For Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
butter, without salt
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"For Bread Measure ingredients in order listed into baking pan Insert baking pan into unit and close lid Select BASIC setting and choose REGULAR or DARK crust.
Push start button.
(15 minute delay before mixing begins) Timer will signal when baking cycle is complete.
Using pot holders, remove baking pan from unit and carefully turn bread out of baking pan.
Allow to cool before slicing.
For Buns: Prepare bread recipe and use DOUGH setting When cycle ends, divide dough in to 16 small or 24 medium equal pieces.
Roll into balls and place on greased baking sheet.
Cover and let rise until double in size about 50 minutes.
Bake at 375 degrees (preheated) for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/40499/basic-white-bread-for-bread-machine"},{"id":"40494","title":"Jewish Shortbread","ingredients":"butter, without salt
sugars, granulated
nuts, walnuts, english
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground","directions":"Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter and 1/3 cup of sugar until smooth.
Mix in the walnuts, vanilla, salt and flour until well blended.
Shape tablespoonfuls of dough into crescent shapes.
Place 1 inch apart on an ungreased baking sheet.
Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown.
In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon.
Roll the cookies in the cinnamon sugar while still hot.
Cool completely before storing in an airtight tin.","url":"https://recipe.bluelayer.org/recipe/40494/jewish-shortbread"},{"id":"40469","title":"Triple Apple Bread (Bread Machine)","ingredients":"apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
sugars, brown
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine according to manufacturers directions.
Use basic bread setting.
Check dough after five minutes of mixing and add 1 to 2 tablespoonfuls of water or flour as needed.","url":"https://recipe.bluelayer.org/recipe/40469/triple-apple-bread-bread-machine"},{"id":"40460","title":"Liisa's Vienna Bread - ABM (almost)","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place in bread machine in order given.
I use the dough setting on mine- just for the mixing and raising.
When dough is complete- roll out in rectangle and form long loaf.
Let raise again-- approx.
20 minutes.
I use a clay stone for baking.
Bake at 375 degrees for approx.
25 minutes.
If using the bread machine for baking-- use the light setting.","url":"https://recipe.bluelayer.org/recipe/40460/liisas-vienna-bread-abm-almost"},{"id":"40456","title":"Easy Homemade Pizza Dough & Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Whisk the dry ingredients and salt in a bowl, and set aside.
Microwave the milk, sugar, and butter in a separate bowl for 30 - 40 seconds at 500 W. Mix in the yeast and let it soak.
Pour the yeast mixture into the bowl with the dry ingredients, and mix with a spatula in a cutting motion.
When the dough comes together, cover with plastic wrap.
Microwave for 30 seconds at 200 W or at a low defrosting setting.
Leave it in a warm place for about 15 minutes.
Flour the pizza dough, divide into your desired sizes, roll out with a rolling pin, and the dough is ready.
Top with your favourite toppings and bake in the oven for about 10 - 15 minutes at 200C.
If you roll out the dough thin and preheat a baking sheet with the oven at 230C, and then bake, it will make the crust crispy.
When you are making pizza bread, flour the dough, and gently press the air out by hand.
Divide into your desired sizes and roll out into circles with the rolling pin.
I divided into 4 portions and each one was 100 g.
When you bake them, they will plump up and the toppings might fall off, so pierce the dough with a fork.
Spread on ketchup or sauce, and put on the toppings.
Microwave for 30 seconds at 200 W.
Cover with a tightly wrung out kitchen towel, and let them rise for about 15 minutes with the bread-rising function in the oven.
Alternatively, cover with plastic wrap, and leave in a warm place at 35 ~ 40C.
Preheat the oven for 180C.
Bake for 14 ~ 20 minutes.
When the bottom is lightly baked as well, it's done.","url":"https://recipe.bluelayer.org/recipe/40456/easy-homemade-pizza-dough-bread"},{"id":"40455","title":"Whipped Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
cornstarch
vanilla extract
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325 F and prepare baking sheets by lightly greasing.
Cream the butter and icing sugar until light and fluffy.
Beat in the cornstarch, vanilla and flour.
Beat the mixture until all of the ingredients are thoroughly combine, and the batter is fluffy.
Stir in the chocolate chips, if using, then scoop the cookie dough onto the cookie sheet using a small scoop.
Place onto prepared cookie sheets about 1\" apart.
Bake for 18 - 20 minutes, or until the edges are a light golden brown.
Let cool on racks before storing in cookie tins.","url":"https://recipe.bluelayer.org/recipe/40455/whipped-shortbread-cookies"},{"id":"40444","title":"Spelt Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
honey
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast.
Set aside.
In a large bowl, combine 2 2/3 cup of warm water, salt and oil.
Add half flour and yeast mixture.
Stir well.
Add remaining flour and knead for about 8 to 10 minutes.
Preheat oven to 200 degrees Fahrenheit (95C) and then turn off.
Grease an ovenproof bowl and place dough in it.
Let rise in oven.
Punch dough down.
Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again.
Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/40444/spelt-bread"},{"id":"40404","title":"Homemade Crunchy Bread (abm)","ingredients":"water, bottled, generic
sugars, granulated
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine in order given by your manufacturer.
Select medium crust - makes a 2 lb loaf.
Baking time according to machine.","url":"https://recipe.bluelayer.org/recipe/40404/homemade-crunchy-bread-abm"},{"id":"40400","title":"Herb Coated Cheese Appetizer","ingredients":"cheese, goat, soft type
dill weed, fresh
parsley, fresh","directions":"Gather your ingredients together along with a chopping board and sharp knife.
Finely chop fresh herbs.
Keep each herb separate.
Divide cheese into 10 pieces.
Roll five into finely chopped dill.
Start rolling on cutting board then finish in your hand.
This presses herbs in uniformly.
Roll next five into the parsley using same steps.
Place on a serving tray and enjoy.
Serve along with fresh or grill bread, pita wedges or enjoy alone.
Recipe by taylor68too.","url":"https://recipe.bluelayer.org/recipe/40400/herb-coated-cheese-appetizer"},{"id":"40378","title":"Multigrain Loaf (By the Canadian Living Test Kitchen)","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
honey
salt, table
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Preparation:
Starter: In large bowl, dissolve sugar in warm water.
Sprinkle in yeast; let stand until frothy, about 10 minutes.
Stir in flour, stirring until mixture is consistency of thick pancake batter, about 2 minutes.
Cover with plastic wrap; let stand in warm place until bubbly and puffy, and wheaty aroma develops, 8 to 12 hours.
Stir in 3-1/4 cups (800 mL) of the flour, warm water, honey and salt to make soft sticky dough.
Turn out onto generously floured surface; knead, dusting with as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, about 8 minutes.
Form into ball; place in greased bowl, turning to grease all over.
Cover dough with plastic wrap; let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Grease 9- x 5-inch (2 L) loaf pan; set aside.
Punch down dough.
Shape into ball; cover and let rest for 10 minutes.
Press into 11- x 8-inch (28 x 20 cm) rectangle.
Starting at short end, roll up into cylinder; pinch along bottom and ends to seal.
Fit, seam side down, into prepared pan.
Cover with clean tea towel and let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Topping: Dust top of loaf with flour.
Slash top lengthwise down centre, starting and ending about 1 inch (2.5 cm) from edges of pan.
Bake in centre of 375F (190C) oven until instant-read thermometer registers 215F (102C) and loaf is golden and sounds hollow when tapped on bottom, 50 to 60 minutes.
Transfer to rack; let cool.
Additional Information
Variations
Unbleached White Loaf:
Replace multigrain bread flour with unbleached white bread flour.
Replace buckwheat honey with mild liquid honey.
Whole Wheat Loaf:
Replace multigrain bread flour with whole wheat bread flour.","url":"https://recipe.bluelayer.org/recipe/40378/multigrain-loaf-by-the-canadian-living-test-kitchen"},{"id":"40367","title":"Green Olive Spread","ingredients":"olives, ripe, canned (small-extra large)
nuts, walnuts, english
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
onions, raw
oil, olive, salad or cooking
lemon juice, raw
spices, pepper, red or cayenne","directions":"Put all ingredients in a food processor.
Use on/off pulses about 5 times just so everything holds together, but is not pureed.
Serve with pita bread wedges.","url":"https://recipe.bluelayer.org/recipe/40367/green-olive-spread"},{"id":"40364","title":"German Style Grey Bread (Rye-Wheat Mix) Graubrot","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
alcoholic beverage, beer, regular, all
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
cornmeal, degermed, unenriched, yellow","directions":"1.)
In large bowl, combine 2 teaspoons of yeast, 1 1/2 tbs of brown sugar (or 2 tbs of Molasses instead) with 1 of cup of warm water and 10 OZ of beer (105F -115F to activate yeast) Mix slowly and let sit for 5 minutes.
2.)
Add the rye flour and Caraway seeds, mix in with a wooden spoon
3.)
Cover bowl with plastic wrap.
Let it sit for 2 to 3 hours.
4.)
Add salt, whole wheat flour and bread flour.
Mix in with a wooden spoon.
5.)
Knead the dough for 7-10 minutes.
If sticky, add some flour, or if too dry add some water.
(Rye dough will always be stickier than white bread though).
6.)
Grease a bowl with oil and place dough in bowl.
Cover with plastic wrap.
Let it sit until doubled.
About 45 minutes.
Preheat oven to 425F
7.)
Prepare pan by oiling it and sprinkle some corn meal.
It helps to avoid the bread getting burned at the bottom.
8.)
Punch down dough and shape into two breads and place into greased pans.
9.)
Slash top of the bread about 1/5 inch deep.
Let the bread sit for 5 minutes.
10.)
Place dough in oven at 425 (oven has to be preheated) ( optional sprinkle on some water to get steam going every 10 minutes).
Bake for 35-45 minutes.
Knock on the bread; if it sounds hollow it is done.
A cup of water in the oven also helps to keep the bread moist, something you want with Rye bread.
11.)
Place bread on wire rack and let it cool down.","url":"https://recipe.bluelayer.org/recipe/40364/german-style-grey-bread-rye-wheat-mix-graubrot"},{"id":"40357","title":"Scotch Shortbread (Uses Rice Flour and Berry Sugar)","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched","directions":"Cream butter slightly.
Blend berry sugar into slightly creamed butter.
In a separate bowl, combine all purpose flour and rice flour.
Mix about 2 cups of the flour mixture into the butter/sugar mixture.
Knead the other 2 cups of flour mixture inches.
Roll out onto a lightly floured board, making dough about 1/4 inch thick.
Cut into circles or shapes of your choices.
Bake at 275 until very lightly golden brown.
(Baking time will vary depending on oven.
Probably between 20-30 minutes).","url":"https://recipe.bluelayer.org/recipe/40357/scotch-shortbread-uses-rice-flour-and-berry-sugar"},{"id":"40355","title":"Scottish Whipped Shortbread","ingredients":"butter, salted
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Preheat oven to 350F (180C).
Line cookie sheat with parchment paper if possible.
Cream butter.
Sift together icing sugar, cornstarch, and flour.
Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
Drop by teaspoon onto parcment lined baking sheet.
Or can use a cookie gun with star tip or sprtiz tip to form cookies.
May decorate with small pieces of green or red cherries or colour sprinkles.
Bake at 350F (180C) or 15-20 minutes.
Stores well in covered tin.","url":"https://recipe.bluelayer.org/recipe/40355/scottish-whipped-shortbread"},{"id":"40350","title":"Bagels In Bread Machine Recipe","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flours, bread, unenriched
water, bottled, generic
water, bottled, generic
sugars, granulated","directions":"Here is a recipe to make bagels in a bread machine.
It should work equally well if hand kneaded the \"old-fashioned\" way.
The bagels are chewy on the outside but not soggy or possibly doughy on the inside.
I slice them after they have cooled and store them in sealed plastic bags in the freezer.
Place dough ingredients in bread machine per mfrs directions.
Set bread machine on \"dough\" cycle.
When machine signals, remove dough to well floured surface.
Cut into 8 equal pcs and shape to make \"doughnuts\".
Cover and let rest 20 min.
In a large kettle, bring about a gallon of water with 1 Tblsp sugar to simmer.
Set oven at 500 degrees.
After bagels have rested 20 min, put in 500 degree oven for total of 5 min, turning once after 3 min.
Remove bagels.
Reduce oven setting to350 degrees.
Place 3 bagels in simmering water for total of 5 min, turning after three min.
Remove 3 bagels from water.
Drain on paper towel while simmering remaining bagels.
Place simmered bagels on greased (Pam) baking sheet.
Bake at 350 degrees about 25 min till brown.","url":"https://recipe.bluelayer.org/recipe/40350/bagels-in-bread-machine-recipe"},{"id":"40345","title":"Very Strawberry Sourdough Bread","ingredients":"leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
strawberries, raw
leavening agents, yeast, baker's, active dry","directions":"Dissolve 5g of salt with 10g of strawberry yeast water.
Set aside.
Mix starter with 100g of strawberry yeast water, strawberry puree and flour.
Autolyse for 30 minutes.
After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough.
Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes.
Rest 30 minutes.
Perform a dozen or so folds using a dough scrapper on the wet dough.
Rest 30 minutes.
Repeat step 5 three more times.
Place the dough in the fridge for 24 48 hours (in my case, 67 hours!
).
Take the dough from the fridge, pre-shape directly.
Bench rest for 5 minutes.
Then final shape and place the dough in the banneton basket.
Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes.
Pre-heat the oven, baking stone and Pyrex glass lid at 250C for 1 hour.
Bake the dough for 20 minutes with the lid on at 250C and another 20 minutes without the lid at 230C.
Cool the bread on wire rack completely before slicing.","url":"https://recipe.bluelayer.org/recipe/40345/very-strawberry-sourdough-bread"},{"id":"40340","title":"Hot Almond Chicken Salad Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, cheddar
nuts, almonds
celery, raw
bread crumbs, dry, grated, plain
salt, table
onions, raw
lemon juice, raw
salad dressing, mayonnaise, regular","directions":"Mix ingredients in baking pan.
Sprinkle grated cheese on top.
Bake at 15 min at 450 degrees.","url":"https://recipe.bluelayer.org/recipe/40340/hot-almond-chicken-salad-recipe"},{"id":"40332","title":"Hard Dinner Rolls with Black Pepper and Rosemary","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
spices, pepper, black
spices, rosemary, dried","directions":"If you are using a bread machine, skip to Step 8.
Add ingredients when the signal beeps or at the end of the kneading cycle.
[Kneading] In a large bowl, place the flour and make a well in the center.
Add sugar and yeast into the well.
Place salt at the edge so it is away from the sugar.
Pour 35C lukewarm water aiming into the center, mix until the dough comes together.
When the dough comes together, move it to a working surface.
Knead for 5-10 minutes.
Rub the oil into the dough, add ingredients and knead more.
Make the dough into a ball, cover it with a damp cloth or plastic wrap to prevent it from drying out.
Allow it to rise.
Dust some flour onto an index finger and poke the center of the dough.
If the hole stays as it is, the rising is complete.
If the dough bounces back, it is not quite done yet.
Let it rest a little longer.
After rising, punch down to let the trapped air out, divide the dough into 6 parts and reshape them into balls.
Let it rest for 15 minutes.
Reshape the dough into balls one more time.
Be careful not to let the dough dry up.
Allow it to rise again.
When the dough becomes 1.5 times bigger than the original size, the dough is done rising.
Start preheating the oven to 250C, to be ready at the right time.
Dust some flour on top of the dough and make a slit.
Drip some olive oil into the slit, spray a small amount of water, and move onto Step 11 (the dusting flour and the olive oil is not included in the recipe).
Reduce the oven temperature from 250 to 230C.
Bake for 10 minutes, then reduce the temperature again to 200C and bake for another 5 minutes.
When the top becomes your desired color, it is done.
When you are using a bread machine, regular temperature water can be used during the summer time or when the room temperature is high.
(It is ideal to preheat the oven to the highest temperature.)
These rolls are round without slits.
You can insert some cheese if you would like.
These rolls go well with extra virgin olive oil, natural salt and balsamic vinegar.","url":"https://recipe.bluelayer.org/recipe/40332/hard-dinner-rolls-with-black-pepper-and-rosemary"},{"id":"40330","title":"Shut the Front Door Baconator Po's #SP5","ingredients":"potatoes, raw, skin
bacon, meatless
delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, red or cayenne","directions":"Pre heat oven to 425.
Brush the potato slices generously with bacon fat.
In a pie plate conbine the bread crumbs, salt and cayenne.
Press potato slices in the bread crumb mixture on both sides.
Place in a pan sprayed with non stick spray and bake until golden brown.
Might take 20 minutes.","url":"https://recipe.bluelayer.org/recipe/40330/shut-the-front-door-baconator-pos-sp5"},{"id":"40327","title":"Breading Mix","ingredients":"delallo, italian seasoned breadcrumbs,
cornstarch
wheat flour, white, all-purpose, unenriched
spices, paprika
salt, table
spices, garlic powder
spices, pepper, red or cayenne
spices, ginger, ground
soup, chicken broth or bouillon, dry
beef, grass-fed, ground, raw
spices, pepper, black","directions":"Mix it all together!
I usually save an old bread crumbs canister and just fill it with all the ingredients, then shake thoroughly to mix.
For perfect, moist pork chops with gravy, pound them thin, press mixture into both sides of (dry) chop, then fry in a preheated pan with oil until golden brown.
Remove chops and add a couple cups of water to the pan.
Deglaze pan and stir until it boils.
Add chops and simmer for five minutes.
If mixture doesn't thicken enough, or you want to make it more flavorful, add more of the mix directly to the water and stir constantly with whisk.
This breading can be used on pork, chicken, or beef.
It results in a moist and delicious meal every time.","url":"https://recipe.bluelayer.org/recipe/40327/breading-mix"},{"id":"40326","title":"Garlic Beer Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
spices, garlic powder
spices, ginger, ground
alcoholic beverage, beer, regular, all
oil, olive, salad or cooking","directions":"Preheat oven to 375F
Mix garlic salt, ground ginger, sugar and beer batter mix together
Mix malt beer in for 30 seconds, basically a lumpy bread batter you want
Grease a 9x5 bread pan
Pour beer batter in bread pan
Spread even
Drizzle olive oil / melted butter on top
Bake 40 to 60 minutes (elevation, ovens play a time difference)","url":"https://recipe.bluelayer.org/recipe/40326/garlic-beer-bread"},{"id":"40324","title":"Vegan Roasted Beetroot Dip","ingredients":"beets, raw
oil, olive, salad or cooking
spices, garlic powder
peppers, jalapeno, raw
spices, cumin seed
spices, coriander seed
spices, coriander seed
salt, table","directions":"Preheat oven to 200 C / 400F.
Toss beets in a little bit of cold pressed olive oil and a pinch of Celtic sea salt and bake for about an hour or until tender.
Check them periodically to make sure they don't burn.
Throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chilli.
Drizzle in half the olive oil and pulse until well combined.
Add in the rest of the olive oil gradually to reach your desired consistency.
Now taste and adjust the quantities of chilli, garlic and salt.
This will depend on the heat of your chilli.
Stir through chopped cilantro and serve with pita breads, ciabatta or chips.
YUM!","url":"https://recipe.bluelayer.org/recipe/40324/vegan-roasted-beetroot-dip"},{"id":"40321","title":"Mexicali Meatloaf","ingredients":"sauce, salsa, ready-to-serve
cream, sour, cultured
beef, grass-fed, ground, raw
oats
spices, parsley, dried
cheese, cheddar","directions":"Preheat oven to 350 degrees F.
Spray a 9x5\" loaf pan with olive oil flavored cooking spray.
In a medium bowl, combine 1/2 cup salsa and sour cream.
Refrigerate.
In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese.
Mix well to combine.
Pat mixture into prepared baking dish.
Bake for 45 to 50 minutes.
Place baking dish on a wire rack and let set for 5 minutes.
Cut into 6 servings.
Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.
Healthy Exchanges: 2-2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt.
Cal.
Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate WW- 4 Points per serving.","url":"https://recipe.bluelayer.org/recipe/40321/mexicali-meatloaf"},{"id":"40319","title":"Anita's Italian Herb Bread Abm Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
spices, basil, dried
spices, oregano, dried
milk, buttermilk, fluid, cultured, lowfat
cheese, parmesan, hard
oil, olive, salad or cooking
water, bottled, generic","directions":"Bring bread ingredients to room temperature and pour into bakery, in order.
Set \"baking control\" at 10 o'clock.
Select \"white bread\" and push Start.
For best results, use the finest and freshest ingredients available.
Which is especially true for this particular recipe.
Lois' sister Anita, who loves Italian food, will tell you which this fabulous bread is well worth the trip to your nearest Italian market or possibly deli to purchase a chunk of imported Parmesan.
You'll be disappointed with anything less, once you've tried it.","url":"https://recipe.bluelayer.org/recipe/40319/anitas-italian-herb-bread-abm-recipe"},{"id":"40315","title":"Smooth Bagels Made With Homemade Bread Starter","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
honey
water, bottled, generic
salt, table","directions":"Mix all the ingredients together.
When the dough is no longer floury, take it out onto a work surface and knead it well, putting your weight into it (about 15 minutes).
Bagel dough is stiff, so keep kneading patiently.
Divide into 4 or 5 portions, round off each portion into a ball and leave to rest for 30 to 40 minutes (depending on the season).
When the dough has rested, roll out each portion in the order they were formed into balls, and deflate them.
Roll each piece of dough very tightly into long sausage shapes, so that no air pockets are included.
If the dough is on the dry side, wet your fingers and pinch the seams closed very well.
Roll each sausage of dough out so that it becomes long and thin.
Make one end skinnier and flatten the other end.
Put the skinny end on top of the flattened end to form a ring.
Here's how the ring looks.
Line up the links on pieces of parchment paper, and leave to rise for 60 minutes.
(It's best to put then on individual pieces of paper so that they are easier to boil later.)
Start boiling the water and preheat the oven to 250C 5 minutes before the dough has finished rising!
Put honey in the boiling water.
If you have a gas oven, preheat to 210C.
Start boiling the bagels!
Boil them in the order they were formed, paper and all, 30 seconds per side.
If the water is boiling so fast that it's bubbling, the dough will get damaged.
When all the bagels are boiled, put them in the oven as quickly as possible.
If you leave them after they have been boiled they will get wrinkled.
Bake for 15 to 20 minutes at 200C.
Please adjust the time depending on your oven and the weather.
Done!
Be careful not to let them burn!","url":"https://recipe.bluelayer.org/recipe/40315/smooth-bagels-made-with-homemade-bread-starter"},{"id":"40291","title":"Yogurt Cheese (Labneh)","ingredients":"yogurt, greek, plain, nonfat
salt, table","directions":"In a large bowl stir the salt into the yoghurt.
Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
Pull corners up and tie tightly.
Suspend from a stationary object over a bowl (to catch liquid).
Let this hang overnight or about 12 hours.
When well drained it will be the consistency of cottage cheese.
Remove from the cloth.
Store covered in the refrigerator until needed.
You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!
), drain the yoghurt for 10-12 hours longer.
Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
Chill until firm.
This will take several hours.
After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
Seal the jar and store at room temperature.
The labneh will keep this way for several months but you will have eaten them all up long before that!
Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.","url":"https://recipe.bluelayer.org/recipe/40291/yogurt-cheese-labneh"},{"id":"40282","title":"Old Fashion Molasses Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
leavening agents, yeast, baker's, active dry
salt, table","directions":"Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Dough or White Bread setting, and then Start.
If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms.
Allow machine to complete selected cycle.
To bake conventionally, remove the dough from the bread machine pan after the Dough cycle has completed.
Shape into a loaf, and place in a greased 9 x 5 inch loaf pan.
Let rise until doubled.
Bake at 350 degrees F (175 degrees C) for about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/40282/old-fashion-molasses-bread"},{"id":"40281","title":"Baked Stuffed Mushrooms","ingredients":"mushrooms, white, raw
butter, without salt
spices, garlic powder
parsley, fresh
bread crumbs, dry, grated, plain
cheese, mozzarella, low sodium","directions":"Wash mushrooms, remove stems and chop them fine.
Saute in 2 T.
butter.
Sprinkle with garlic salt and pepper.
Add parsley and crumbs to make stuffing.
Melt rest of butter and put in baking dish.
Stuff caps and place in dish, sprinkle with cheese and bake at 350 for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/40281/baked-stuffed-mushrooms"},{"id":"40264","title":"Cardamom Shortbread","ingredients":"butter, without salt
sugars, granulated
oats
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cardamom","directions":"Preheat oven to 350F.
In medium bowl, cream butter and sugar until fluffy.
Stir in oats and vanilla.
In small bowl, sift together flour and cardamom.
Add dry ingredients to creamed mixture; stir until soft dough forms.
Press into greased 8\" round shortbread mold or 9-inch round cake pan.
Bake 25-30 minutes, until light brown.
Cool in pan 10 minutes; loosen edges with knife.
Invert onto cutting board.
If necessary, tap edge of pan on cutting board.
Cut warm shortbread into wedges.
Cool completely.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/40264/cardamom-shortbread"},{"id":"40252","title":"Edible Picnic Basket (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Remove dough from the machine after the dough or manual cycle is completed.
Turn dough out onto lightly floured surface, and carefully form into a ball without punching down.
Place onto greased cookie sheet and let rise about one hour or until doubled in size.
Brush with beaten egg and bake at 350 degrees for 30-35 minutes or until golden brown.
Let cool.
Hollow out cooled bread like a pumpkin, reserving\"lid\" to put back on.
Butter inside and fill with: i.e.
fried chicken.
Replace lid and wrap in heavy duty foil, then news paper, then foil again.
Bread and chicken will stay warm all day!
Success Hints: Use to make edible soup bowls.","url":"https://recipe.bluelayer.org/recipe/40252/edible-picnic-basket-bread-machine"},{"id":"40245","title":"French Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"put water, sugar and yeast in bowl.
Add flour and salt.
Knead for 10 minutes until smooth and silky.
Bake for 30 to 40 minutes until hollow sounding thud when tapped.","url":"https://recipe.bluelayer.org/recipe/40245/french-bread"},{"id":"40242","title":"Food Processor French Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
water, bottled, generic","directions":"Grease baguette pans for two loaves or cookie sheet if making rolls.
Combine 1/2 cup cup water,1 1/2 Tbls yeast,1 teaspoon sugar;in food processor bowl, let sit 5 minutes to proof.
Add 3 1/4 cups flour, 1 1/2 tsp salt, 1 teaspoon sugar, process for 30 secs.
Slowly add 1 cup of water with the processor running, once dough comes together process mix for 1 minute.
Check dough, it will be slightly moist and sticky, add extra flour if needed and process for 30 seconds.
For loaves, divide dough in half and shape into 2- 11\"-12\" loaves( I usually hold it and squeeze gently starting in the middle and working towards the ends, letting it hang from my hands).
Place on pan, and cut or snip 4 diagonal slashes into top of the loaf.
For rolls pinch off dough and form 24 balls place on cookie sheet.
Snip a small slash into the top of each roll.
Set loaves or rolls in a warm spot to rise, rise for 40 - 60 minurtes for loaves, 30- 40 minutes for rolls, depending how warm your room is.
As soon as you set you bread to rise, Preheat oven to 450 degrees, after 20 minutes place a shallow pan of warm water on the lower rack of you oven.
Bake for 10 minutes, lower temperature to 400 degrees bake 15 minutes more, check rolls at 10 minutes.
With the oven I have now, I have to remove the loaves from the pan turn them over and bake for 5 minutes more to get the bottom crusty, you may have to also.","url":"https://recipe.bluelayer.org/recipe/40242/food-processor-french-bread"},{"id":"40240","title":"Oatmeal - Raisin Bread (ABM)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
butter, without salt
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
oats
raisins, seeded","directions":"Measure carefully, placing all ingredients except oats and raisins in the bread machine.
Set program to basic cycle and medium crust setting; press start.
Add oats and raisins at the end of the first kneading cycle.
Remove baked bread from pan and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/40240/oatmeal-raisin-bread-abm"},{"id":"40236","title":"Citrus and Cranberry Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
tangerines, (mandarin oranges), raw
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened","directions":"In the bowl of your stand mixer, with paddle attachment fixed, cream the butter and sugar together until light and fluffy.
Add the vanilla extract and tangerine zest.
Mix again until combined.
Add the flour and salt into the bowl, and mix again on low until the dough begins to come together.
Increase the speed to medium and mix until a firm cookie dough forms.
Gently fold in the dried cranberries until evenly dispersed.
Dump the dough onto a sheet of plastic wrap and form into a round disc.
Wrap it up and refrigerate for at least an hour.
Once the dough has chilled, preheat your oven to 350 F and line 2 large baking sheets with parchment paper.
Set aside.
Unwrap the dough onto a generously floured surface.
With a floured rolling pin, roll the dough out to 1/4 of an inch thick.
Using the cookie cutter of your choice (floured) cut shapes out of your dough.
Place the cookies onto the baking sheet (12 per large baking sheet), spacing them about an inch apart.
You can re-roll your scraps of dough to make additional cookies.
Bake the cookies at 350 F for 8-10 minutes or until they just begin to brown around the edges.
Remove from oven and let them cool for a couple of minutes on the baking sheet.
Transfer to a wire rack to cool the rest of the way.
Will keep at room temperature for 2 weeks.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40236/citrus-and-cranberry-shortbread-cookies"},{"id":"40229","title":"Curried Stuffed Fish","ingredients":"sauce, fish, ready-to-serve
salt, table
spices, pepper, black
delallo, italian seasoned breadcrumbs,
onions, raw
salt, table
spices, curry powder
spices, garlic powder
spices, pepper, black
butter, without salt
water, bottled, generic
oil, olive, salad or cooking","directions":"Pre-heat oven to 325 degrees F.
Scale, clean and clean fish thoroughly.
Mix salt and pepper and rub all over inside the body cavity of the fish.
Mix together the next 8 ingredients and fill the body cavity of the fish with the stuffing-like mixture.
Secure the opening of the body cavity closed with toothpicks or skewers.
Make a 3 inch long and 1/4 inch deep slash slash across the top of the fish, so it doesn't crack.
Brush the oil over the fish, just enough to lightly coat it.
You can use a different kind of oil, if you prefer.
Lightly grease a rectangular baking dish, and lay the fish inside the pan.
Cook in pre-heated oven for about 50 minutes.
Test the fish with a fork: if it is flaky, then it's done, if not, then cook longer, watching carefully.","url":"https://recipe.bluelayer.org/recipe/40229/curried-stuffed-fish"},{"id":"40203","title":"Cinnamon Sunrise (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
salt, table
butter, without salt
spices, cinnamon, ground
nuts, pecans
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in your bread machine according to the manufactor's directions.
Makes one 1 1/2 pound loaf.
Success Hints: Great served warm for breakfast!
Start on a time bake the night before.
For the fullest flavor use fresh cinnamon.
Frsh spices enhances this bread dramatically.
This recipe can be made using the regualr, rapid and delayed time bake cycles.","url":"https://recipe.bluelayer.org/recipe/40203/cinnamon-sunrise-bread-machine"},{"id":"40197","title":"The Best Pie Crust Ever","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"*Use CRISCO shortenings ONLY.
Sift together the flour & salt into a medium size bowl.
Add the butter flavor CRISCO.
Using your clean hands ONLY, mix together until small, pea-size pieces.
Add the cold water & mix until everything is moistened -- do NOT overmix!
On a floured board or table, knead 5-6 times as you would bread.
Form into a ball & SLAP.
Let rest 10-15 minutes.
Divide as needed & roll to desired size.
The LESS you handle pie dough, the BETTER!
This makes enough for 1, 10 inch, double-crust pie.
If making a single-crust, poke holes all over the bottom & sides, using a fork -- this will help prevent shrinkage.
This freezes very well.
*If using for a savory pie, such as pot pie or pasty, use regular CRISCO.","url":"https://recipe.bluelayer.org/recipe/40197/the-best-pie-crust-ever"},{"id":"40157","title":"Smoked Salmon Pate","ingredients":"cheese, parmesan, hard
fish, salmon, atlantic, wild, raw
spices, pepper, red or cayenne
lemon juice, raw
parsley, fresh
nuts, walnuts, english","directions":"Cream the cheese with salmon, pepper sauce, lemon juice and parsley.
Form mixture into a ball and roll in walnuts.
Refrigerate several hours until firm.
Serve with crackers or cocktail bread.","url":"https://recipe.bluelayer.org/recipe/40157/smoked-salmon-pate"},{"id":"40151","title":"Bacon And Cheese Rolls Recipe","ingredients":"bacon, meatless
wheat flours, bread, unenriched
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
parsley, fresh
spices, paprika","directions":"Cook bacon till very crisp.Drain and crumble it into bits.
Butter bread on both sides and remove the crusts.
Sprinkle the bacon down the middle of the bread.
Sprinkle the parmesan cheese and parsley on top of the bacon.
Sprinkle the paprika on last.
Roll each slice up tightly and secure with a toothpick.
(The bread must be fresh or possibly it will tear easily).
Broil in oven till lightly browned.Approximately 5 to 10 min.
This recipe is veryversatile.There are many combinations of ingredients which could be used inside the roll as well as several soft bread types.
Remember which you should add in any variations if you wish to receive reasonably accruate
98","url":"https://recipe.bluelayer.org/recipe/40151/bacon-and-cheese-rolls-recipe"},{"id":"40142","title":"Pita Pocket Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the above ingredients into the bread machine according to owner's manual specifications (mine does wet ingredients first).
Program for DOUGH or MANUAL.
After the program is completed, divide dough into 10 equal pieces; shape each into a smooth ball; place five on each baking sheet.
Let rise for 20 minutes while oven preheats to 500; flatten puffy balls gently into a 6-inch disk.
Bake for five minutes (tops will be puffed and beginning to brown).
Cut each circle in half to form two pockets.
Fill with your favorite sandwich fixin's: ham, turkey, chicken salad, lettuce, sprouts, cheese and grapes.
TRADITIONAL BREAD-MAKING: In a mixing bowl, mix water, sugar and yeast; allow to foam for 3-5 minutes; add oil and salt, mixing well; mix white & wholewheat flours together in a separate bowl, then add to liquids, mixing until well-blended.
Place dough-ball in a well-greased bowl, allow to rise in a warm spot until doubled in volume.
Continue from Step #3 above.","url":"https://recipe.bluelayer.org/recipe/40142/pita-pocket-bread-bread-machine"},{"id":"40106","title":"Holiday Rum Loaf (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
alcoholic beverage, distilled, rum, 80 proof
salt, table
butter, without salt
sugars, brown
alcoholic beverage, distilled, rum, 80 proof
nuts, pecans
leavening agents, yeast, baker's, active dry","directions":"Combine according to your manufacturer's directions.
Makes one 1 1/2 pound loaf.
Success Hints: For a real treat, also prepare Rum Bath for dipping (see recipe I posted).
This recipe can be made using regualr and rapid bake cycles.","url":"https://recipe.bluelayer.org/recipe/40106/holiday-rum-loaf-bread-machine"},{"id":"40082","title":"Focaccia Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Mix yeast, sugar and 1,5 tablespoons of the warm water in a little bowl.
Set aside for 5 minutes until the yeast, sugar and water have become creamy.
Put 2 cups of flour and a large pinch of salt in a large bowl (I add some herbs at this point).
Add yeast mixture to flour and combine, very slowly add the rest of the water and a tablespoon of olive oil to make a dough (if the dough is too dry add more water, very little at a time until it is a nice dough consistency)
Dont overwork it but make sure it is all smoothly combined.
Set aside in a warm place and cover lightly with a kitchen towel.
Preheat over to 475 Degrees.
After 30 minutes, take the risen dough, put some olive oil on a baking sheet and rub some olive oil in your hands.
Place the dough on the baking sheet and gently punch it down to a circle.
I then added some Parmesan cheese.
Bake for 10 minutes.
I added a light drizzly of olive oil as it came out of the oven.","url":"https://recipe.bluelayer.org/recipe/40082/focaccia-bread"},{"id":"40062","title":"Buckwheat Fruit Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
dates, deglet noor
raisins, seeded
nuts, walnuts, english","directions":"Place all the ingredients, except for the dried fruit and nuts, in the machine, according to the order specified by your machine.
Program for whole wheat or fruit bread.
During the final kneading add the fruit and nuts (if using).","url":"https://recipe.bluelayer.org/recipe/40062/buckwheat-fruit-bread"},{"id":"40057","title":"Actual Cornbread","ingredients":"corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix in the corn, flour, and salt extremely well.
Make sure to use a microwave safe bowl.
Once it is mixed all the way through, put it in the microwave for about 60 seconds.
This time will differ depending on the microwave.
You want to see a slight color change and see that it is fluffy.
It shouldn't be too fluffy, but at least not liquefied.
Now be careful when eating because of uneven cooking.
I let mine set a moment and then devour the salty, slightly firm in areas and crunchy in others cake thing.
I call it REAL corn bread because it actually has corn in it.","url":"https://recipe.bluelayer.org/recipe/40057/actual-cornbread"},{"id":"40051","title":"Japanese Milk Bread or Rolls With Sourdough","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
butter, without salt","directions":"Refresh your sourdough starter with a cup of flour and 1/2 cup of water to make a thick starter and let double in volume.
To make roux, mix flour and water and heat slowly until it begins to thicken and trails can be seen as it's stirred.
Take off heat and continue to stir for about a minute.
Drop the cold butter pats onto the roux to keep the roux from forming a film.
When the roux is lukewarm, mix it with the sourdough starter and the rest of the ingredients in a mixer.
Cover and let sit for 10 minutes.
Knead well, for about 8 to 10 minutes and tip out onto a floured counter.
Stretch the dough into a rectangle and fold letter-style, top to bottom and side to side.
Place in an oiled, clear straight sided container and cover.
after 15 minutes, stretch and fold again.
Put back into container.
Let rise until doubled in volume from the original volume.
Preheat oven to 350F.
After the rise, shape a loaf and place in an 8 inch by 4.5 inch pan that's well oiled.
Cover with oiled plastic wrap and let rise until 1 inch above the walls of the pan.
Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake for 30 minutes, turning after 15 minutes for even baking.
If making rolls, divide risen dough into 12 pieces (56 to 57g each).
Shape as desired and place on parchment paper, cover and let rise until puffed and about 50% larger in size.
A piece of dough in a straight sided juice glass to judge when the dough is 1.5 times its original volume.
Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake in 350F oven for 6 minutes, turn and bake for 7 minutes until browned and 200F internally.
Cool on rack before serving.","url":"https://recipe.bluelayer.org/recipe/40051/japanese-milk-bread-or-rolls-with-sourdough"},{"id":"40050","title":"Mini Doughnuts","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
sugars, powdered
cream, whipped, cream topping, pressurized
spices, cinnamon, ground","directions":"Combine ingredients in bread machine and press \"Start\".
After, make little balls out of dough and fry.","url":"https://recipe.bluelayer.org/recipe/40050/mini-doughnuts"},{"id":"40036","title":"Triple Seed Bread (Bread Machine)","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into oven chamber.
Select Whole Wheat Cycle.
*If your machine tends to bake quite dark loaves, try the Light Crust setting first.
Remove bread from oven when baking cycle complete; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/40036/triple-seed-bread-bread-machine"},{"id":"40035","title":"Caramel Apple Oatmeal Bars","ingredients":"apples, raw, with skin
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
sugars, powdered
oats
vanilla extract
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350F and grease and line an 8x8 inch square pan.
Place chopped apples into a medium sized bowl.
Place cinnamon, nutmeg, cloves and flour into a small bowl and mix together briefly.
Add the spice mix to the apples and toss until the apples are covered, leave to one side.
Make the oat mix: Place butter, sugars, oats and vanilla into a large bowl and rub together until you have a coarse breadcrumb texture - if you have some larger lumps this is fine.
Tip 2/3 of the oat mixture into your lined tin and press into the tin firmly until level.
Sprinkle the apples on top of the oat layer and then add the remaining 1/3 mix of oats on top.
Press the oat mixture until level, having some apples poking through is perfect.
Place in the oven for 30-40 minutes until lightly golden, slightly cracked and the apples are tender when skewered.
Leave to cool in the tin completely before slicing into 9-12 bars.
Place the caramel and milk into a medium bowl and whisk until combined and smooth.
Drizzle or spoon glaze onto cooled bars.
Oatmeal bars will keep in an airtight container, at room temperature for 3 days (apple may go a little soft).","url":"https://recipe.bluelayer.org/recipe/40035/caramel-apple-oatmeal-bars"},{"id":"40028","title":"Sailor's Skillet Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
spices, caraway seed
leavening agents, baking soda
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat oven to 350 degrees; butter a heavy 9-inch skillet with an oven-proof handle.
In a bowl, stir together the buttermilk, raisins, caraway seeds, and baking soda.
In a separate large electric mixing bowl, beat together the butter and sugar, then stir in the buttermilk mixture.
In another bowl, sift together the flour, baking powder, and salt.
With the mixer running on medium low, gradually add the flour mixture to the other mixed ingredients in the bowl until incorporated; do not overmix.
Pour the batter into the buttered skillet and bake at 350 degrees for 60 minutes.
Place a clean towel on a flat surface and carefully turn the bread out onto the towel; let stand for 30 minutes.
Cut into wedges and serve warm with soft butter for spreading.","url":"https://recipe.bluelayer.org/recipe/40028/sailors-skillet-bread"},{"id":"40026","title":"Sour Dough Starter Feed Recipe","ingredients":"water, bottled, generic
sugars, granulated
potatoes, raw, skin","directions":"Feed starter every 5-7 days with above ingredients.
Starter needs to be fed whether bread is made or possibly not.
Mix the ingredients well, then add in to the starter jar.
After adding this to the starter, let it stand out of the refrigerator all day (or possibly all night).
Starter will be very bubbly.
Take out 1 c. to make bread and place the rest back in the refrigerator.
Note: After feeding and using your starter 2-3 times you will need to use or possibly throw away an additional 1 c. of the starter before placing jar back in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/40026/sour-dough-starter-feed-recipe"},{"id":"40024","title":"Cheesy Quiche Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cheddar
water, bottled, generic","directions":"Place flour in a large bowl.
Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs.
Stir in the grated cheese.
Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork.
Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl.
Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
Preheat an oven to 375 degrees F (190 degrees C).
Roll out dough, and place in a 9 inch pie/quiche pan.
Use a fork to prick holes over the bottom of the pastry.
Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.","url":"https://recipe.bluelayer.org/recipe/40024/cheesy-quiche-crust"},{"id":"40018","title":"Fast Bake White Bread (Bread Machine)","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in order listed above.
Use Fast Bake setting.","url":"https://recipe.bluelayer.org/recipe/40018/fast-bake-white-bread-bread-machine"},{"id":"40016","title":"Pumpkin Ale Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
oil, olive, salad or cooking
pumpkin, raw
pumpkin, raw","directions":"Preheat oven to 350F and lightly grease a 9x5 inch loaf pan.
In a very large bowl, whisk together flour, baking powder, salt, sugar, cinnamon, ginger, and cloves.
Make a well in the center and add in vegetable oil, pumpking puree, and beer.
Stir just until no streaks of flour remain, and pour batter into prepared pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Loaf should be light or medium gold.
Allow to cool for 10 minutes.
Turn out of the pan and allow the bread to cool on a wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/40016/pumpkin-ale-bread"},{"id":"40012","title":"Pinon Butter (Raw Pine Nut Butter)","ingredients":"nuts, pine nuts, dried
oil, olive, salad or cooking
salt, table
dill weed, fresh
chives, raw","directions":"Puree the pine nuts, olive oil, salt and herbs in a food processor by pulsing until it looks cheesy.
Spread on your favourite raw bread or crackers.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/40012/pinon-butter-raw-pine-nut-butter"},{"id":"39998","title":"French Bread POUPON","ingredients":"butter, without salt
mustard, prepared, yellow
wheat flours, bread, unenriched","directions":"Heat broiler.
Mix butter and mustard until blended; spread onto cut sides of bread.
Place cut-sides up on baking sheet.
Broil, 4 inches from heat, 3 to 5 min.
or until golden brown.","url":"https://recipe.bluelayer.org/recipe/39998/french-bread-poupon"},{"id":"39938","title":"Zucchini-Carrot Bread (Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
honey
wheat flours, bread, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
squash, summer, zucchini, includes skin, raw
carrots, raw
spices, cinnamon, ground
spices, cloves, ground
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan, select Light Crust setting, and press Start.
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool for 1 hour before slicing.
(Remember to remove kneading paddle, if necessary.
).","url":"https://recipe.bluelayer.org/recipe/39938/zucchini-carrot-bread-bread-machine"},{"id":"39931","title":"Buttermilk Bread Abm Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Bring all ingredients to room temperature and pour into bakery, in order.
Set \"baking control\" at 11 o'clock.
Select \"white bread\" and push Start.
Notes: Great taste and texture, a light fluffy bread.
Sylvia's notes: came out great first try.
Easily the best slicing bread I've made in a long time.","url":"https://recipe.bluelayer.org/recipe/39931/buttermilk-bread-abm-recipe"},{"id":"39925","title":"Tina's Shortbread Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat oven to 300 degrees F (150 degrees C).
Sift together the flour, baking powder and salt, set aside.
In a medium bowl, cream the butter and sugar together until fluffy.
Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
Roll or scoop dough into walnut sized balls.
Place them on unprepared cookie sheets 1 1/2 inches apart.
Flatten cookies slightly.
Bake for 15 to 20 minutes, until light golden brown.
Remove from sheets to cool on racks.","url":"https://recipe.bluelayer.org/recipe/39925/tinas-shortbread-chocolate-chip-cookies"},{"id":"39910","title":"Chicken Almond Sandwiches Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, almonds
parsley, fresh
salad dressing, mayonnaise, regular","directions":"Combine chicken, almonds and parsley.
Add in mayonnaise till mix will spread.
Spread on thin sliced bread.
Trim crust.
Cut each sandwich into 4 strips.
Makes sufficient for 12 sandwiches.","url":"https://recipe.bluelayer.org/recipe/39910/chicken-almond-sandwiches-recipe"},{"id":"39902","title":"Irish and Scottish Gaelic Soda Bread Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Pre-heat the oven to 220C/450F.
Mix all the dry ingredients together in a large bowl.
Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round.
Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden.
Leave to cool slightly on a wire rack.
Serve with soup, stews or traditional breakfasts.","url":"https://recipe.bluelayer.org/recipe/39902/irish-and-scottish-gaelic-soda-bread-scones"},{"id":"39891","title":"Stir and Roll Biscuits (Betty Crocker Cookbook)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 450 degrees.
Measure and sift (important!)
dry ingredients into bowl.
Pour oil and milk into measuring cup- do not stir together; pour all at once into flour mixture.
Stir until mixture cleans side of bowl and forms a ball.
If dough is too sticky, add some flour.
If it's not sticking together enough, add a bit more milk.
To knead dough, turn onto a sheet of wax paper (or plastic wrap--I use plastic wrap because it's much cheaper and I don't always have wax paper) that's big enough so that you can fold the paper (or plastic) over on to the ball of dough and press it flat.
Fold the dough over on itself several times or until it looks smooth.
This is kind of like kneading bread dough.
Pat or roll the dough until it's 1/2 inch thick.
Cut dough with unfloured biscuit cutter (or just a regular knife--square biscuits are just as delicious as round ones!).
Ensure that each of the biscuit has been cut around its entire perimeter; the cut edges have the best texture!
I usually make a dough rectangle and then cut it into squares with a sharp non-serrated knife, taking care to cut off the outer 1/4 inch so that all of the biscuits have four nice cut edges.
Place on ungreased, single-layer baking sheet.
Bake 10-12 minutes or until golden brown.
Be sure to check to see if the bottoms have browned before removing from oven!","url":"https://recipe.bluelayer.org/recipe/39891/stir-and-roll-biscuits-betty-crocker-cookbook"},{"id":"39888","title":"Milk Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select regular white bread cycle; press Start.","url":"https://recipe.bluelayer.org/recipe/39888/milk-bread"},{"id":"39884","title":"Bread Machine Whole Wheat Bread (Low Fat)","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Add ingredients to bread machine in the order given, or according to your machine instructions.
Set on whole wheat or basic cycle.
On my very old Black and Decker machine I use the powdered milk/wheat setting.
This is a high rising whole wheat bread, and the large recipe usually squashes at the top of my machine.
I can give small and medium versions if you send a private message.","url":"https://recipe.bluelayer.org/recipe/39884/bread-machine-whole-wheat-bread-low-fat"},{"id":"39883","title":"Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Beat beer, flour and sugar til smooth.
The batter will be the consistancy of cake batter.
Bake in a WELL GREASED AND FLOURED pan at 325* for 40 minutes.
Pour the 1/4 cup of butter over the loaf and bake for 20 minutes more.
Do not microwave the beer to warm it from the fridge.
It kills the yeast.","url":"https://recipe.bluelayer.org/recipe/39883/beer-bread"},{"id":"39880","title":"Chocolate Dulce de Leche Cupcakes","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
seeds, chia seeds, dried
water, bottled, generic
beverages, almond milk, unsweetened, shelf stable
butter, without salt
sugars, powdered
dulce de leche
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For the cupcakes :
Preheat the oven to 375 F. Put 6 paper liners into a cupcake pan.
Set aside.
Into your mixing bowl add the butter, flour, baking powder, cocoa, sugar and salt.
Mix with the paddle attachment until the mixture resembles fine breadcrumbs.
In a small bowl mix the chia seeds with the water and let it sit for a few minutes.
Shortly, it will become a gel.
Add the gel to the dry ingredients and mix.
Slowly add the milk.
Spoon the batter into the prepared baking cups.
Bake for about 18-20 minutes.
Remove from the oven and set aside to cool.
Dulce de Leche Frosting
Put the butter, sugar and dulce de leche into a mixing bowl.
With the paddle attachment, mix them on low speed until incorporated.
Increase the speed and mix for further 2-3 minutes.
Add few drops of milk if needed until you reach your desired frosting consistency.
Frost the cupcakes when completely cooled!","url":"https://recipe.bluelayer.org/recipe/39880/chocolate-dulce-de-leche-cupcakes"},{"id":"39877","title":"Gingerbread Steamer","ingredients":"syrup, maple, canadian
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Steam syrups and cold milk together.
Top with whipped cream, cinnamon powder and gingerbread cookie crumbs.","url":"https://recipe.bluelayer.org/recipe/39877/gingerbread-steamer"},{"id":"39868","title":"Traditional Norwegian Flatbread- Fast & No Machine Required!","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
nuts, almonds
lemon juice, raw","directions":"First, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes.
Combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl.
Mix well.
Slowly add just enough \"buttermilk\" to make a stiff dough.
Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.
Roll a medium-sized handful of dough (about 1/4 cup worth) into a ball and then pat it down into a flat circle.
Be sure to cover the remaining dough so it doesn't become too dry.
With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle.
(If dough is sticking to the surface on which you are working, dust it with more flour.
).
Place flatbread on an ungreased cookie sheet.
(I would recommend using a 10\" pie pan instead.)
To make all your flatbread pieces the same shape and size, score the dough circles with a knife, making triangles, X's, squares, or whatever shapes you prefer.
(After baking, the flatbread will be broken into pieces along the scored lines.
).
Bake at 350F for 8 to 10 minutes.
Flatbread should be crisp and slightly brown around the edges.
Cool on a wire rack and repeat with remaining dough.
Break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves.","url":"https://recipe.bluelayer.org/recipe/39868/traditional-norwegian-flatbread-fast-no-machine-required"},{"id":"39864","title":"Seneca Ghost Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
lard","directions":"In a bowl combine all except the shortening or lard.
Mix until batter is smooth.
In a skillet heat shortening or lard on medium heat till melted.
Using a wooden spoon scoop a large spoon full from the bread batter and place it in the shortening.
Let cook about 30 seconds or until bottom is firm enough to slip spatula under and flip over.
Carefully turn the dough over and press with spatula to flatten.
You may have to press it down several times.
When it gets light brown around the edges turn it over and cook till edges are browned.
Serve warm or place in baggies after cooling and eat as desired.","url":"https://recipe.bluelayer.org/recipe/39864/seneca-ghost-bread"},{"id":"39852","title":"Stromboli and Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order given in a bread machine and use the dough cycle or --.
Mix in a large bowl until all ingredients are wetted, cover and let rest 5 minutes.
Knead for 5 minutes by hand using a minimum of flour and place in a straight sided container that has been oiled and cover.
After 20 minutes, tip dough onto a lightly oiled counter and stretch into a rectangle.
Fold the top down and the bottom up letter-style and do the same side to side.
Replace into the container and cover.
After the dough has risen to twice it's volume, tip the dough onto a lightly floured counter and cover with oiled plastic wrap.
For stromboli:.
Roll the dough into a rectangle, 16 inches wide, by 11 1/4 inch tall.
Place ingredients of choice (hard salami, ham, roast beef, provolone, mozzarella, onions, or roasted peppers) and roll into a log, sealing the tube well with seam on side.
Preheat oven to 350 F while the dough rises (45 minutes to 1 hour).
Brush with egg and water or egg white and water glaze, score the dough with several shallow slashes and bake for 45 minutes or until interior temperature is 185 to 200F.
For Pizza:.
Divide the dough into 2 equal pieces and stretch into a 10\" disk.
If the dough shrinks after stretching, wait 5 minutes and stretch some more.
Preheat (preferably with a pizza stone) to 500F Cover dough with toppings (I like drained canned crushed tomatoes as a sauce) and let rise for 20 minutes.
Bake for 4 minutes.
Turn the pizza for even cooking and bake until the dough is browned some, and the cheese is bubbly (about 3-4 more minutes).","url":"https://recipe.bluelayer.org/recipe/39852/stromboli-and-pizza-dough"},{"id":"39849","title":"Black Bean Quinoa Spread Recipe","ingredients":"beans, snap, green, raw
soup, vegetable broth, ready to serve
terra dolce, organic chipotle dried chile peppers,
quinoa, uncooked
lime juice, raw
salt, table
spices, cumin seed
chives, raw","directions":"MAKES 1 3/4 C. DAIRY-FREE
Serve this as a zesty dip with tortilla chips or possibly crudites.
It also can be spread on whole-grain bread and topped with sprouts or possibly romaine lettuce and tomato slices for a great sandwich.
In food processor, combine beans, broth and 2 tsp.
chipotle peppers and process till smooth.
Transfer bean mix to medium bowl.
Stir in quinoa, lime juice, salt and cumin if you like.
Adjust seasoning to taste and add in remaining 2 tsp.
chipotle if you like.
Sprinkle with chives and serve.","url":"https://recipe.bluelayer.org/recipe/39849/black-bean-quinoa-spread-recipe"},{"id":"39843","title":"Ms. Fitts Oatmeal Bread (or Rolls)","ingredients":"oats
oil, olive, salad or cooking
sugars, brown
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"Put oats, oil, sugar, and salt into a heatproof mixing bowl.
Pour boiling water over the top, mix to combine.
Set aside and let it cool.
Dissolve yeast in the warm water, then add it to the cooled oat mixture with 6 cups flour.
Mix for 2 minutes, then add in rest of flour* one cup at a time.
Knead for 6-8 minutes until smooth and elastic.
Dough should be soft and not too stiff.
Place dough into an oiled bowl and let rise until double.
Prepare pans** by greasing them with oil or baking spray.
Punch down the dough, shape into loaves or dinner rolls and place in prepared pans.
Cover and let rise until double.
Bake rolls at 375 degrees F for 15-20 minutes.
Bake bread at 350 degrees F for 30-40 minutes.
(* This recipe can be made using half white and half whole wheat flour without any problems.
Any more than 50/50 and you will need to use a dough enhancer or add an additional rising between the first and the shaping.)
** Makes 4 loaves or 3 1/2 dozen large rolls.
(This dough holds up great in the freezer, too!)","url":"https://recipe.bluelayer.org/recipe/39843/ms-fitts-oatmeal-bread-or-rolls"},{"id":"39837","title":"Plain Ole Italian Bread Abm","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, brown
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place Water, Olive Oil, Brown Sugar, 2 Cups of the Flour, and then Salt in the pan of the bread machine.
Then add the remainder 2 Cups of the Flour (make a little well) and add Yeast.
Use the French Bread Setting, Medium Crust, 2 lb loaf.
As the dough is forming you may want to check and scrape the sides a time or two.
Let the machine do its thing and enjoy the aroma!","url":"https://recipe.bluelayer.org/recipe/39837/plain-ole-italian-bread-abm"},{"id":"39831","title":"Herb Bread - ABM","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
onions, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
salt, table
sugars, granulated
dill weed, fresh
spices, basil, dried
spices, rosemary, dried
leavening agents, yeast, baker's, active dry","directions":"Place all ingred.
including onion mix in pan.
select light crust and press start.","url":"https://recipe.bluelayer.org/recipe/39831/herb-bread-abm"},{"id":"39830","title":"Beer Bread Mix","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
alcoholic beverage, beer, regular, all","directions":"Mix together.
Decide on 2 containers: ziploc bags, quart jars, storage containers, etc.
Put 3 cups plus 4 tablespoons mix in each container.
To bake, mix 1 container mix with 1 12 ounce beer- NOT BUD or MILLER LITE.
Put in a greased loaf pan and bake at 350F for 1 1/4 hours.
If bread sounds hollow when thumped on bottom, its done.
To bake in two smaller loaves, bake at 400F for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/39830/beer-bread-mix"},{"id":"39826","title":"NAVAJO FLATBREADS WITH SUMAC & HERBS","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Mix flour, baking powder, salt, and 1/2 of RawSpiceBars sumac spice & herbs together.
Slowly pour in the olive oil, mixing while pouring.
Add the warm water and mix again until the dough comes together into a ball.
Knead dough continuously for 5-10 minutes.
Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.
Once kneaded, allow to rest for 10-15 minutes.
Transfer the risen dough onto a floured surface.
Punch to allow accumulated air to escape.
Divide the dough into 10 pieces, forming each into a ball.
sing the heels of your hands, flatten the balls from either side.
Use your thumb and index finger to fully flatten and stretch the dough into a 6 diameter.
Turn the grill or cast iron pan, if you have one, to medium high heat.
Brush with oil.
Add the flatbreads a few at a time, allowing space between each.
Leave for 2-3 minutes until golden brown and slightly puffy on either side.","url":"https://recipe.bluelayer.org/recipe/39826/navajo-flatbreads-with-sumac-herbs"},{"id":"39805","title":"Gingered White Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, ginger, ground
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place all ingredients in order suggested by manufacturer.
Select basic bread setting.
Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).","url":"https://recipe.bluelayer.org/recipe/39805/gingered-white-bread-bread-machine"},{"id":"39794","title":"Grandma's Shortbread Cookies","ingredients":"butter, without salt
cornstarch
sugars, powdered
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Beat butter until creamy (not oily).
Sift cornstarch, icing sugar, salt, and flour.
Add to butter.
Work in with a spoon.
Turn mixture out onto a floured board.
Knead until it cracks slightly.
Pat to 1/3\" thickness and cut with cookie cutters.
Bake at 325 degrees Fahrenheit for 20 minutes.
Yield 100 small cookies.
Note: Grandma says the secret to getting the best texture is to sift the dry ingredients 4 times before adding them to the butter.","url":"https://recipe.bluelayer.org/recipe/39794/grandmas-shortbread-cookies"},{"id":"39790","title":"Pineapple, Raisin, and Rum Bread Pudding","ingredients":"pineapple, raw, all varieties
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
raisins, seeded
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
alcoholic beverage, distilled, rum, 80 proof
vanilla extract
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
alcoholic beverage, distilled, rum, 80 proof
sugars, brown
nuts, almonds","directions":"Preheat oven to 350F (180C).
Combine pineapple, milk and bread in mixing bowl.
Stir together and let stand 10 min.
Stir in the remaining ingredients.
Pour mixture into lightly oiled 9x9 inches, baking pan.
Last 3 ingredients are for glaze.
Melt margarine.
Add rum and brown sugar and stir just until sugar is dissolved.
Spoon in thin layer over top of pudding.
Bake for 25 min, top with almonds.
Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/39790/pineapple-raisin-and-rum-bread-pudding"},{"id":"39784","title":"Scottish Short Bread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter and sugar together.
Add flour, mix thoroughly.
Roll into a small-sized ball and push down using a fork to flatten them a bit.
Sprinkle with colored sugar or your favorite holiday decorations.
Cook at 350 degrees for 10 to 15 minutes, until it gets just a little brown around the edges.
They are just so good!
Especially with a cup of tea.","url":"https://recipe.bluelayer.org/recipe/39784/scottish-short-bread-cookies"},{"id":"39767","title":"Bread Machine Buttermilk and Honey Wheat Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
honey
butter, without salt
salt, table
leavening agents, baking soda
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients in bread machine for 1 1/2 lb.
loaf in the order suggested by the manufacturer.
Bake using whole wheat cycle.","url":"https://recipe.bluelayer.org/recipe/39767/bread-machine-buttermilk-and-honey-wheat-bread"},{"id":"39764","title":"Mama Mia Potatoes","ingredients":"spices, garlic powder
cheese, parmesan, hard
cheese, mozzarella, low sodium
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 350 degrees Fahrenheit.
Spread 1/2 the potatoes in a baking dish and sprinkle them with 1/2 the Parmesan cheese.
Layer 1/2 the mozarella over the Parmesan.
Spread the remaining potatoes over the cheese layer; cover with remaining Parmesan and mozzarella.
Sprinkle the flavored breadcrumbs on top and bake for 15 minutes or until mozzarella has melted.","url":"https://recipe.bluelayer.org/recipe/39764/mama-mia-potatoes"},{"id":"39763","title":"Whole Wheat Bread With Added Protein and Calcium","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"in a large bowl mix 9 cups of whole wheat flour and all other ingredients (except water and egg and of coarse the other 9 cups flour).
measure enough water plus egg to equal 7 cups.
mix well.
add more wheat flour, 1 cup at a time and mix well.
keep adding flour until it forms a firm ball.
spray or rub oil in a large bowl, place the dough ball in bowl and cover with a towel.
let rise until double.
punch down.
cut dough into six pieces.
set in loaf pans, cover with towel and let rise until double.
place in oven at 400 degrees for about 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/39763/whole-wheat-bread-with-added-protein-and-calcium"},{"id":"39755","title":"Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vanilla extract","directions":"Preheat oven to 350F.
Lightly butter two 9-inch diameter tart pans with removeable bottoms.
Mix sweetened flaked coconut, flour, sugar and salt in large bowl with electric mixer.
Add butter and vanilla and beat until well combined.
Divide dough between prepared tart pans and press to cover botooms.
Refrigerate 15 minutes.
Bake shortbreads until golden brown, about 25 minutes.
Cool 5 minutes.
Remove pan sides from shortbreads.
Cut each shortbread into 12 wedges.
If wedges are moist or soft, place on cookie sheet and bake until crisp, up to 7 minutes more.
Cool completely.
(Can be made 1 week ahead.
Store in airtight container at room temperature.
).","url":"https://recipe.bluelayer.org/recipe/39755/coconut-shortbread-john-ash-co-restaurant-santa-rosa"},{"id":"39754","title":"Asbourne Gingerbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, ginger, ground
syrup, maple, canadian","directions":"Pre-heat oven to 350F Mark 4.
Sieve flour, salt and ginger together.
Cream the syrup, margarine and sugar in a bowl, then stir in the dry ingredients.
Knead to create a smooth dough.
Form 1 inch balls, then roll into a sausage shape and flatten slightly on a greased baking sheet with the back of a fork.
Bake till golden; approx.
15 to 20 mins.
Cold on a wire rack.","url":"https://recipe.bluelayer.org/recipe/39754/asbourne-gingerbread-recipe"},{"id":"39753","title":"Rose's Hearth Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey","directions":"In a medium bowl, stir together flours, salt and yeast.
Stir in water and honey.
Knead dough until smooth and springy, but still slightly sticky.
Add a little flour or water as necessary.
Lightly brush oil inside of large bowl.
Place dough in bowl, turning to oil all sides.
Cover bowl tightly with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
Line cookie sheet with cooking parchment paper or lightly sprinkle with cornmeal.
Gently push fist into dough to deflate.
Shape dough into a round ball.
Place on cookie sheet, cover with oiled plastic wrap and let rise in a warm place about 45 minutes.
Place baking stone on lowest oven rack and heat oven to 475F Carefully cut an X-shaped slash on top of dough; spray with cool water.
Place cookie sheet in oven on baking stone; place one cup water in a shallow pan on the other rack.
Bake 10 minutes; reduce oven temperature to 425F Bake an additional 15-20 minutes or until bread is golden brown and skewer inserted in center comes out clean.
Cool completely on a cooling rack.
NOTE: Stir-ins can include: 1/4 cup of 1 or 2 of the following--Kalamata olives, roasted garlic cloves, cut-up sun-dried tomatoes, slice chives, shelled sunflower seeds, 1 teaspoon fresh or 1/2 teaspoon dried herbs such as rosemary or thyme.","url":"https://recipe.bluelayer.org/recipe/39753/roses-hearth-bread"},{"id":"39735","title":"Cayenne Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne","directions":"Preheat oven to 350 degrees F.
Cream together the butter and sugar until very smooth.
Sift the flour into the butter mixture and using a pastry mixer (or two forks), work the ingredients into a crumbly but very fine mixture.
Add the cayenne pepper.
On a lightly floured surface, roll dough out to prefered thickness (I usually make mine kind of thin- about 1/8 inch).
Cut into desired shapes and place on a nonstick baking sheet.
Bake until golden brown.
The time will depend on the size and thickness of your shortbreads.
I usually bake mine for about 8 minutes, but if you are unsure, check after 5 minutes to make sure that you don't overbake them.
Cool on racks and enjoy!","url":"https://recipe.bluelayer.org/recipe/39735/cayenne-shortbread"},{"id":"39728","title":"Buttermilk Rolls","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, baking soda
leavening agents, yeast, baker's, active dry","directions":"Bread Machine Method: Have all ingredients at room temperature.
Place ingredients in pan in the order listed.
Select dough/ manual cycle.
Do not use the delay timer.
Check dough consistency after 5 minutes of kneading.
The dough should be in a soft, tacky ball.
If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time.
If it is too wet and sticky, add 1 tablespoon of flour at a time.
At end of cycle, remove dough; follow \"Rising, Shaping and Baking\" instructions below.
Mixer Methods: Combine yeast, 1 cup flour, and other dry ingredients.
Combine water, buttermilk and oil; heat to 120 degrees to 130 degrees F.
Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed.
Beat 2 to 3 minutes on medium speed.
By hand, stir in enough remaining flour to make a soft dough.
Knead on floured surface until smooth, about 2 minutes.
Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed.
Gradually add remaining flour and knead with dough hook for 5 minutes or until smooth.
Food Processor: Have all ingredients at room temperature.
Put dry mixture in processing bowl with steel blade.
While motor is running, add liquid ingredients.
Process until mixed.
Continue processing, adding remaining flour until dough forms a ball.
Rising, Shaping and Baking: Place dough in lightly oiled bowl and turn to grease top and cover the bowl.
Turn on oven to lowest setting for 1 minute, then turn it OFF.
Place dough in oven to rise for 15 minutes.
Press dough evenly into greased 9-inch square cake pan.
Sprinkle top of dough lightly with flour.
With sharp knife, cut dough into 12 rolls, cutting almost to bottom of pan.
Cover; let rise in warm place until indentation remains after touching.
Bake in preheated 400 degrees F over for 15 to 20 minutes until golden brown.
Remove from pan.
Break apart into rolls; serve warm.
Notes & Tips: You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes.
When using Instant Yeast, expect your dough to rise faster.
Always let your dough rise until ripe.
Use equal amounts when baking using traditional methods.
When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe.","url":"https://recipe.bluelayer.org/recipe/39728/buttermilk-rolls"},{"id":"39710","title":"Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
water, bottled, generic
oil, canola","directions":"Heat oven to 425A F. Lightly oil a cast-iron skillet with a little canola oil.
Heat it in the oven while you mix the cornbread batter.
In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat.
Add additional hot water if necessary to make a light batter.
Spoon batter into the hot cast-iron skillet.
Batter should sizzle when it contacts the skillet.
Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
Cut into wedges and serve.","url":"https://recipe.bluelayer.org/recipe/39710/cornbread"},{"id":"39699","title":"Onion, Garlic, Cheese Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
spices, garlic powder
onions, raw
cheese, cheddar","directions":"Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer.
Set for basic cycle with the light crust.
When alert sound or when indicated by your manufacturer add the garlic powder, 2 tablespoons of the onion flakes and all of the shredded cheese.
After the last knead sprinkle the remaining tablespoon of onion flakes over dough.
Enjoy hot and fresh bread.","url":"https://recipe.bluelayer.org/recipe/39699/onion-garlic-cheese-bread"},{"id":"39695","title":"Light As a Cloud Cheese Rolls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cheese, parmesan, hard
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
butter, without salt
cheese, parmesan, hard","directions":"Place ingredients in bread machine as per manufacturer's instructions.
Settings: Dough cycle only.When dough cycle is completed; remove to lightly floured surface and knead about 5 minutes.
Let rest for about 5 minutes.
Spray 2 pie pans or 8\" baking dishes with oil.
Break out about \"a golf ball-sized\" piece of dough.
Roll into round and place in pans, turning to lightly coat with oil.
Repeat with remaining dough.
Cover with clean tea towels and place in draft-free place.
(I use a closed oven after placing a 8\" square metal pan filled with hot water on the bottom rack and the rolls on the rack above.
Let rise until doubled; remove all from oven.
Brush tops with melted butter and sprinkle with more cheese, if desired.
Preheat to 400 degrees F.; bake for 15-18 minutes, until golden brown.
Remove pans to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/39695/light-as-a-cloud-cheese-rolls"},{"id":"39686","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Adjust an oven rack to the upper-middle position and preheat oven to 400.
Line a baking sheet with parchment paper or spray generously with vegetable oil spray.
Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl.
Work 2 tablespoons of the butter into the dry ingredients with a fork until the texture resembles coarse crumbs.
Stir in the buttermilk (and raisins, if using) with a fork just until the dough begins to come together.
Turn out onto a lightly floured counter.
Knead just until the dough becomes cohesive and bumpy; about 30 seconds (do not knead until smooth).
Pat the dough into a 6-inch round about 2 inches thick.
Place on the prepared baking sheet.
Cut an X into the top of the loaf using a serrated knife or clean razor blade.
Bake until the loaf is golden brown and a skewer inserted into the center comes out with just a few crumbs attached, about 40 to 45 minutes.
Remove the loaf from the oven and transfer to a wire rack.
Melt the remaining 1 tablespoon butter and brush over the top.
Let the loaf cool for 1 hour.","url":"https://recipe.bluelayer.org/recipe/39686/irish-soda-bread"},{"id":"39680","title":"Bimini Bread","ingredients":"water, bottled, generic
oats
molasses
butter, without salt
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In a small bowl, soak the oats in hot water for 2 minutes.
Stir in the molasses and butter.
Add oat mixture along with salt, bread flour, and yeast to the pan of the bread machine in the order suggested by the manufacturer.
Select the cycle for White Bread, and the Light crust setting.
Start.","url":"https://recipe.bluelayer.org/recipe/39680/bimini-bread"},{"id":"39676","title":"Simple Bread Machine Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all of the ingredients into your machine in the order recommended by the manufacturer.
Program the machine for basic white bread, and press Start.","url":"https://recipe.bluelayer.org/recipe/39676/simple-bread-machine-bread"},{"id":"39675","title":"Apple Bread Pudding Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
syrup, maple, canadian
spices, cinnamon, ground
egg, white, raw, fresh
wheat flours, bread, unenriched
apples, raw, with skin
raisins, seeded","directions":"Preheat the oven to 350F.
In a large bowl, combine the lowfat milk, maple syrup, and cinnamon.
In another bowl, beat the egg whites till frothy.
Add in the egg whites to the lowfat milk mix and stir to combine thoroughly.
Add in the bread and toss well.
Set aside to soak for 30 min.
Mix in the diced apples and raisins and pour into a nonstick or possibly lightly oiled 8x12x2\" baking dish.
Bake for 45-50 min, or possibly till the top is very brown and crisp.
A knife inserted into the middle should come out clean at this point.
Serve hot or possibly at room temperature.","url":"https://recipe.bluelayer.org/recipe/39675/apple-bread-pudding-recipe"},{"id":"39673","title":"Bread Machine Garlic Bread","ingredients":"water, bottled, generic
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
spices, parsley, dried
spices, garlic powder
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place in pan of bread machine in order recommended.
Select basic bread.","url":"https://recipe.bluelayer.org/recipe/39673/bread-machine-garlic-bread"},{"id":"39662","title":"Easy Baguettes","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Place all ingredients in bowl of a stand mixer.
Mix well, then knead using the dough hook for about 2 minutes.The dough will be very sticky.
Place in a very large (it will almost triple in size) greased bowl.
Let sit at room temperature for 2 hours, then refrigerate overnight.
You can use the dough at any point in the next 7 days.
When you are ready, take out about a pound of dough and roll it into an oval.
Fold the dough in half the long way and seal edges with the heel of your hand.
Flatten dough into an oval and fold again.
Gently roll dough with hands to form into a classic baguette shape, about 15 inches long.
Let rise on a baking sheet sprinkled with cornmeal (or greased) for 90 minutes.
Make 3-4 large diagonal slashes on the top, using a serrated knife at a 45 degree angle.
Spritz with warm water to help give the bread a crispy exterior.
Bake at 450 degrees for 25-30 minutes.","url":"https://recipe.bluelayer.org/recipe/39662/easy-baguettes"},{"id":"39654","title":"Parmesan Chicken Breasts","ingredients":"cheese, parmesan, hard
bread crumbs, dry, grated, plain
spices, paprika
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 400 degrees F and spray baking pan with nonstick cooking spray.
In a Ziploc bag, combine cheese, bread crumbs and paprika.
Shake well.
Tenderize chicken.
Dip each breast in mixture to coat all sides.
Place chicken on baking sheet and cook for 25 minutes.
Adapted from Weight Watchers.","url":"https://recipe.bluelayer.org/recipe/39654/parmesan-chicken-breasts"},{"id":"39652","title":"Old Fashioned Yeast Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
oil, olive, salad or cooking","directions":"Dissolve yeast in water, add honey and let stand until it bubbles, approx 5 to 10 minutes.
Add salt and oil to yeast mixture, then add flour a little at time until you have a stiff dough.
Turn dough out on a floured surface and mold into a ball shape.
Place in pan and cover; let rise for about an hour.
Punch down the ball of dough and mold it into a loaf shape to fit you bread pan.
Cover with a towel and let raise again until it doubled in size.
Bake in a preheated oven at 350F for about 45 minutes.
Bread is done when it is golden brown and sounds hollow when thumped.","url":"https://recipe.bluelayer.org/recipe/39652/old-fashioned-yeast-bread"},{"id":"39650","title":"Buttermilk-Cinnamon Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, salted","directions":"Preheat oven to 375 degrees F; grease a 9- by 5- by 3-inch loaf pan with butter.
Whisk together the flours, brown sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
Stir in the buttermilk and sparkling water with a wooden spoon, being careful not to over-mix.
Pour the batter into the loaf pan, drape a piece of plastic wrap on top, and let it sit in a warm place for 5 minutes.
Pour the melted butter on top; bake until a toothpick inserted inside comes out clean, about 40 to 45 minutes.
Cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/39650/buttermilk-cinnamon-bread"},{"id":"39636","title":"Basic Soft White Sandwich Loaf Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
salt, table","directions":"Make the sponge.
In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast.
Whisk until very smooth, to incorporate air, about 2 minutes.
The sponge will be the consistency of a thick batter, scrape down the sides of the bowl, and cover with plastic wrap.
Make the flour mixture and add to the sponge.
In a medium bowl, whisk together the flour (reserve 1/4 cup if mixing by hand), dry milk, and instant yeast.
Sprinkle this on top of the sponge and cover tightly with plastic wrap.
Allow it to ferment for 1 to 4 hours at room temperature.
(During this time, the sponge will bubble through the flour blanket in places: this is fine).
Mix the dough.
HAND METHOD.
Add the salt and butter to the bowl and, with a wooden spoon or with your hand, stir until all the flour is moistened.
Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter.
Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved flour as possible to keep the dough from sticking.
Use a bench scraper to scrape the dough and gather it together as you knead it.
At this point, it will be very sticky.
Cover it with an inverted bowl and allow it to rest for 20 minutes.
(This resting time will make the dough less sticky and easier to work with).
Knead the dough for another 5 minutes or until it is very smooth and elastic.
It should still be tacky enough to cling slightly to your fingers a little.
If the dough is still very sticky, however, add some of the remaining reserved flour, or a little extra.
Shape the dough and let it rise.
Turn the dough out onto a lightly floured counter and cut it in half.
Shape each piece into a loaf; the exact size is not important at this point.
(A long side of the dough should be facing toward you).
Dimple the dough with your fingers to deflate any large bubbles.
Fold over the right side of the dough to a little past the center.
Fold over hte left side of the dough to overlap it slightly.
Press the center overlap section with the side of your hand to seal the dough.
(If you have a lot of experiance shaping, you may prefer at this point to rotate the dough 90 degrees- a quarter turn).
Starting at the top end of the dough, roll it over three or four times, until it reaches the bottom edge of the dough: with each roll, press with your thumbs to seal it and at the same time push it away from you slightly to tighten the outer skin.
As you roll and press, the dough will become wider.
If it is not as long as the pan, place both hands close together on top of the dough and, rolling back and fourth, gradually work your way towards the ends, gently stretching the dough.
For the most even shape, it is important to keep a tight skin on the surface of the dough and not to tear it.
If you want the edges of the loaf to be smooth, tuck the sides under.
Place the loaves in the prepared loaf pans; the dough will be about 1/2 inch from the top of the pans.
Cover them with a large container, or cover them loosely with oiled plastic wrap, and allow to rise until the center is about 1 inch above the sides of the pan, 1 1/2 to 2 hours.
When the dough is pressed with a fingertip, the depression will very slowly fill inches.
Preheat the oven.
Preheat the oven to 350F 45 minutes before baking.
Have an oven shelf at the lowest level and place a baking stone or a baking sheet on it, and a cast-iron skillet or sheet pan on the floor of the oven, before preheating.
Bake the bread.
Quickly but gently set the pans on the hot baking stone or hot baking sheet.
Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door.
Bake for 50 minutes or until medium golden brown and a skewer inserted in the middle comes out clean (an instant-read thermometer inserted into the center will read about 210F).
Halfway through baking, turn the pans around for even baking.
Remove from oven and let cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/39636/basic-soft-white-sandwich-loaf-bread"},{"id":"39630","title":"Basic No-Knead Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a medium bowl, stir together the flour, salt and yeast.
Add water and , using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.
Make sure it's really sticky to the touch; if its not, mix in another tablespoon or two of water.
Cover the bowl with a plate, tea towel or plastic wrap and let sit at room temperature (about 72F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size.
This will take a minimum of 12 hours, and may take up to 18 hours.
This slow rise - fermentation - is the key to flavour.
When the fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour.
Use a bowl scraper or rubber spatula to scrape the dough on the board in one piece.
When you begin to pull the dough away from the bowl it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky, but do not add more flour.
Use lightly floured hands, a bowl scraper or spatula to lift the edges of the dough toward the center.
Nudge and tuck in the the edges of the dough to make it round.
Place on a piece of parchment paper, seam side down.
Cover with a clean towel and place in a warm, draft-free spot to rise for 1-2 hours.
The dough is ready when it is almost doubled in size.
Half an hour before the end of the second rise, preheat the oven to 475F, with lower rack in the lower third position and place a covered 4 1/2 - 5 1/2 quart heavy pot in the center of the rack.
Using pot holders, carefuly remove the preheated pot from the oven and uncover it.
Gather up the dough by holding the four corners of the parchment paper and place the entire thing, paper and all, into the pot.
Cover the pot and bake for 30 minutes.
Remove the lid and continue baking until the bread is a deep chestnut color, but not burned, about 15 -30 minutes more.
Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly.
Don't slice or tear into it until it has cooled, which usually takes at least an hour.","url":"https://recipe.bluelayer.org/recipe/39630/basic-no-knead-bread"},{"id":"39628","title":"Gingerbread Man Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cloves, ground
spices, cinnamon, ground
spices, nutmeg, ground
margarine, regular, 80% fat, composite, stick, without salt
molasses
sugars, granulated
sugars, brown
water, bottled, generic","directions":"In a small bowl combine flour, ginger, baking powder, cloves, cinnamon and nutmeg.
Set aside.
In small saucepan heat over low heat (melt) margarine, sugars and molasses.
Pour in large bowl; cool for 10 minutes.
Alternately stir in flour mixture and 1/4 cup water until well blended.
Cover; chill an hour.
Preheat oven to 350 degrees.
Roll out dough 1/8-inch thick, using 6-inch long cookie cutter.
Bake on sheet, sprayed with nonstick vegetable spray.
Decorate with raisins.
Bake 5 to 7 minutes.","url":"https://recipe.bluelayer.org/recipe/39628/gingerbread-man-cookies"},{"id":"39625","title":"Fluffy Tortilla Style Wraps with Only 2 Ingredients","ingredients":"wheat flour, white, cake, enriched
salt, table
water, bottled, generic","directions":"Mix flour and salt in a bowl, add the water gradually and mix well.
Try not to leave any lumps.
If you have time, let the batter rest.
The batter will separate during the resting time, so mix the batter once more before cooking them.
Omit the resting time and cook right away if you like.
Heat a 26 cm frying pan without oil, and pour in 1 ladleful of the batter from Step 2, and cook until both sides are golden brown.
To prevent them from drying out, cover with a damp cloth.
Wrap up your favorite filling and enjoy.
This is a miso flavored meat and lettuce wrap.
Egg salad with lettuce and ketchup in a wrap is simple and my family's favorite.
This is chicken karaage (fried breaded chicken) with lettuce and cucumber (hiding behind the lettuce) wrap.
Ham, bacon, tuna, anything goes well.
Don't forget to add a lot of veggies.
Wrap them up in foil and they are great for bentos.","url":"https://recipe.bluelayer.org/recipe/39625/fluffy-tortilla-style-wraps-with-only-2-ingredients"},{"id":"39600","title":"Raisin Bread for Bread Machines","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/39600/raisin-bread-for-bread-machines"},{"id":"39589","title":"Krazy Salt & Pepper Focaccia","ingredients":"salt, table
wheat flours, bread, unenriched
honey
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
spices, pepper, black
salt, table","directions":"The main photo shows a Krazy Salt focaccia baked in a 18 cm square pan.
The one here is a loaf baked with Krazy Pepper.
Use either Krazy Salt or Krazy Pepper.
Don't add both or the herb flavor may become too strong.
I used a 18cm square pan this time, but the dough amount is for 1 square loaf worth, so you can bake it in a square loaf pan too.
Grease the pan beforehand.
Put all the ingredients up to the water in the list in a bread machine, and start the \"dough\" program.
Add the olive oil 5 minutes in.
When the dough is done take it out onto a work surface and punch it down fairly hard to deflate it well.
Round it off and rest for 10 minutes.
If you are baking the dough in a square pan, deflate the dough seam side up, and roll flat using a rolling pin while pressing out more air.
Put the dough into the pan and press the surface flat with your hands.
Let it rise until doubled in volume.
Start preheating the oven at the appropriate time to 200 C. Brush with olive oil when the dough has finished rising, and make holes with your fingers.
Lower the oven temperature to 180 C and bake for 27 minutes.
Take the bread out of the pan, and cool on a rack.
It's done.
If making a freeform loaf: After the dough has rested, roll out the deflated dough to 20 x 25 cm.
Fold the top and bottom sides in towards the center, then fold in half.
Pinch the seam closed, and place seam side down on a baking pan lined with kitchen parchment paper.
Leave until it has risen to twice its volume.
Start preheating the oven to 200 C at the appropriate time.
When the dough has finished rising, brush it with oil, and poke holes in the surface with your fingers.
Lower the oven temperature to 180 C and bake for 25 minutes.
Cool to finish.
This is a sticky dough.
Put some oil on your hands when forming the dough.
If you add 160g of water to the dough it will turn out to be a softer bread.
This bread tastes best when it's freshly baked.
Eat dipped in plenty of olive oil.
If you toast it, it'll be quite crispy.","url":"https://recipe.bluelayer.org/recipe/39589/krazy-salt-pepper-focaccia"},{"id":"39571","title":"Simple Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Place the plastic bag on the scale and weigh in the ingredients in order from the top.
When everything is in the bag, mix them together from the top.
When the dough comes together, lightly tie the top closed.
And that completes the dough.
Now prepare the toppings.
When the toppings are prepared, remove the dough from the bag and lightly dust with flour.
Gently deflate and spread out into any shape you choose.
Place on the toppings.
If you are using a lot of toppings, or you are making a thick crust, bake the dough by itself for a short time.
This will prevent the crust from only getting half baked.
Preheat the oven to 210C.
Bake for about 20 minutes and then it's done.
If separating the dough and making two pizzas, use this time.
Adjust according to the thickness of the crust and the toppings.
If you have some dough leftover, you can seal the bag and freeze it.
You can defrost it in the microwave or at room temperature.
If you use baking powder, you don't need to use yeast.
But please use one or the other.
I used the leftover dough to make bread.
It depends on the size but bake 6 portions for 15 minutes at 200C.
Potato Gratin Pizza: You can easily make the white sauce in the microwave.
Refer to.
It's creamy and soft.
It's so delicious!
Whole wheat pizza:.
I recommend this for those who are worried about their blood sugar.
You can also make focaccia with this dough.
Make dents in the dough with your finger and cover with olive oil.
Sprinkle with cheese and herbs and then just bake it.
It's also great with tomatoes.
If you spread the dough out thinly and then cook it in a frying pan, you get Naan bread.
Cover with a lid and carefully fry on low heat to make Naan.
If using a Teflon nonstick pan, you don't need to use oil!
Divide the dough into 10~12 portions and form into half-moons.
Insert fillings and cheese and lightly bake for a bread that children will enjoy eating.
15 minutes at 200C.","url":"https://recipe.bluelayer.org/recipe/39571/simple-pizza-dough"},{"id":"39570","title":"Easy Italian Bread","ingredients":"water, bottled, generic
butter, without salt
oil, olive, salad or cooking
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw","directions":"Combine all ingredients (except corn meal) in a large bowl and mix well by hand or with a wooden spoon.
Add up to 1 cup additional flour if dough is too wet or sticky.
Turn out the dough onto a floured surface and knead for about 5 minutes.
Oil a large bowl and place dough inside.
Cover the bowl tightly with plastic wrap and let the dough rise 1 1 1/2 hours in a warm place.
Preheat oven to 450 F. Turn dough out onto a floured surface and fold over a few times.
Pat into an oblong shape and cut in half lengthwise with a serrated knife.
Place both loaves, cut side up, on a baking sheet sprinkled lightly with corn meal.
(Can also be baked on a baking stone placed on lowest shelf of oven, preheated and sprinkled lightly with cornmeal.)
Bake bread in the preheated oven for 10 minutes.
Then reduce oven temperature to 350 F and continue to bake for 40 minutes.
Bread is done when outside is evenly browned and loaf sounds hollow when tapped.
Allow bread to cool some before slicingif you can wait!","url":"https://recipe.bluelayer.org/recipe/39570/easy-italian-bread"},{"id":"39569","title":"Everyday Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
molasses
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Combine water, molasses and yeast.
Let sit about 10 minutes, or until very bubbly.
Add salt, oil and flours.
Knead until well combined.
Place in oiled bowl and let rise until doubled.
( I heat a cup of water in the microwave until boiling, then place the dough and the water in the microwave to raise.
).
Once doubled, punch down.
Knead briefly (about 3 minutes).
Divide dough into three equal sections.
Take each section and stretch in to a 8X12 retangle.
Starting with the short edge, roll up and place seam side down in a greased loaf pan.
Let rise until double.
Bake at 350 for 30 minutes.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/39569/everyday-bread"},{"id":"39548","title":"Abm Spinach Bread","ingredients":"water, bottled, generic
spinach, raw
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine the spinach (along with a minimal amount of the cooking liquid if you have it) with 1/2 cup water.
Combine stirring and tearing with your favorite pointed kitchen implements until the spinach is fairly well shredded and the water is throughly green.
This will produce a tacky texture and a marbled inner appearance.
For a greener bread, use a food processor and puree into a shake instead.
Combine the remaining ingredients in the bread pan, and set to bake on white cycle.
Makes One 1 1/2-pound loaf.","url":"https://recipe.bluelayer.org/recipe/39548/abm-spinach-bread"},{"id":"39540","title":"Parmesan and Red Onion Hors D'oeuvres","ingredients":"fresh red onions,
salad dressing, mayonnaise, regular
cheese, parmesan, hard","directions":"Mix all three ingredients.
Spread on bite size pieces of toasted bread.
Place under broiler until bubbly and lightly browned(1 or 2 minutes).
You can make more or less of this as needed, just use equal amounts of the ingredients.","url":"https://recipe.bluelayer.org/recipe/39540/parmesan-and-red-onion-hors-doeuvres"},{"id":"39538","title":"Antarctica Sledging Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
water, bottled, generic","directions":"re-heat the oven to 190C (375 F.).
Sieve the flour and baking soda together into a mixing bowl, then add the salt.
Rub in the butter with your finger tips until you have combined the ingredients to resemble breadcrumbs.
Slowly mix in the water until a malleable ball of dough forms.
All the dry ingredients must be evenly incorporated, yet the dough should not be sticky.
Lightly flour a smooth surface and roll out the dough so it is 2 cm thick (0.8 inches) and fits a large baking tray.
Transfer the dough onto a lightly greased baking tray and cut into 5cm (2-inch) squares.
Prick each square with a fork.
Bake in the oven for 15 minutes or until the dough just starts turning golden brown.
Remove from the oven and place on a cooling rack.
Serve the sledging biscuits with sweetened tea or with pemmican spread on top.","url":"https://recipe.bluelayer.org/recipe/39538/antarctica-sledging-biscuits"},{"id":"39532","title":"Fruit and Nut Holiday Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans
cranberries, dried, sweetened
mini semi-sweet chocolate baking chips,
marmalade, orange","directions":"Make the shortbread cookies: Preheat the oven to 300 degrees F. Cream the butter with the sugar in a medium bowl using a handheld mixer.
In a small bowl, mix the salt and flour, and then mix into the butter, 1/4 cup at a time, just until uniform.
Do not overmix.
Gather the dough into a ball; chill for 15 minutes if the dough is beginning to soften or feel greasy.
Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 inches.
Place on a cold, ungreased baking sheet.
Bake until the edges are just beginning to turn golden, 20 minutes.
Meanwhile, make the fruit and nut topping: In a small bowl, mix the pecans, cranberries, and chocolate chips with the orange marmalade.
After 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread.
Return to bake for 7 to 8 more minutes.
Allow to cool before serving.
Best eaten within a day or two of making.","url":"https://recipe.bluelayer.org/recipe/39532/fruit-and-nut-holiday-shortbread"},{"id":"39521","title":"Beer Bread #2","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
honey
alcoholic beverage, beer, regular, all","directions":"Grease 9x5x3\" loaf pan.
Combine flour, beer, and honey in large bowl, stir together until well mixed.
Spread batter in prepared pan.
Bake at 350f for 45 min or until browned and a wooden pick comes out clean.
Turn out on rack.
Cool before slicing.","url":"https://recipe.bluelayer.org/recipe/39521/beer-bread-2"},{"id":"39513","title":"Russian Rye Bread With Dried Cranberries","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
spices, caraway seed
cranberries, dried, sweetened
spices, caraway seed","directions":"Place all ingredients except seeds and cranberries in the bread machine pan in the order suggested by the manufacturer.
Select dough cycle and start machine.
Add the seeds and caraway when the machine beeps.
At end of cycle take dough out and punch dough down; divide into half.
Shape each half into a round loaf.
Place loaves on greased cookie sheet.
Cover; let rise until double, about 1 hour.
Preheat oven to 350 degrees F.
Brush each loaf with egg.
Sprinkle with rye seeds if desired.
Bake until loaves are dark brown and sound hollow when tapped, about 1 hour; cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/39513/russian-rye-bread-with-dried-cranberries"},{"id":"39511","title":"Orange Ginger Bread","ingredients":"orange juice, raw
butter, without salt
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into the bread machine in the order recommended by the manufacturer.
Select the Dough cycle, and press Start.
When the machine signals the end of the cycle, remove the dough.
Roll into a loaf, and place in a 9x5 inch bread pan.
Set aside to rise until doubled, or until your finger leaves a dent when the dough is pressed lightly.
Preheat the oven to 350 degrees F (175 degrees C).
Bake the bread for 25 minutes in the preheated oven, or until a rich golden brown.","url":"https://recipe.bluelayer.org/recipe/39511/orange-ginger-bread"},{"id":"39498","title":"Italian Cheese Bread","ingredients":"cheese, mozzarella, low sodium
cheese, cheddar
cheese, parmesan, hard
spices, pepper, black
butter, without salt
wheat flours, bread, unenriched","directions":"In a warm oven, let dough rise until double.
Combine cheeses and pepper and set mixture aside.
Roll dough into a 10 x 16 inch square.
Spread melted butter over entire surface of the dough square.
Sprinkle the cheese/pepper mixture over prepared dough and roll up beginning at the 16 inch side.
Fold ends under and place on greased cookie sheet with seam side down.
With a sharp knife cut about 3-4 slants diagonally across the top.
Plcae in a warm oven and let rise until double again.
Heat oven to 375F and bake for 20-25 minutes or until golden brown and loaf sounds hollow when tapped.
Slice and enjoy!
Many people enjoy dipping this bread in red sauce.","url":"https://recipe.bluelayer.org/recipe/39498/italian-cheese-bread"},{"id":"39496","title":"Whole Wheat Focaccia Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried
spices, rosemary, dried","directions":"In a large mixing bowl, dissolve yeast in warm water and then stir in the honey.
When the yeast mixture is bubbly, add in the white wheat flour, salt and olive oil.
Let the dough rest, covered till doubled.
Oil a round baking stone and then roll out dough.
Make dimples with fingers on the dough and add a drizzle olive oil to the top along with a sprinkling of sesame seeds and rosemary.
Bake in a 450 degree oven for 15 minutes or until bottom of bread browns slightly.","url":"https://recipe.bluelayer.org/recipe/39496/whole-wheat-focaccia-bread"},{"id":"39492","title":"Chewy Chocolate Gingerbread Cookies","ingredients":"candies, semisweet chocolate
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda
sugars, granulated","directions":"Line two baking sheets with parchment.
Chop chocolate into 1/4-inch chunks; set aside.
In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes.
Add brown sugar; beat until combined.
Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
Beat half of flour mixture into butter mixture.
Beat in baking-soda mixture, then remaining half of flour mixture.
Mix in chocolate; turn out onto a piece of plastic wrap.
Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325F
Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
Refrigerate 20 minutes.
Roll in granulated sugar.
Bake until the surfaces crack slightly, 10 to 12 minutes.
Let cool 5 minutes; transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/39492/chewy-chocolate-gingerbread-cookies"},{"id":"39489","title":"White Sandwich Loaf With Poolish","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
salt, table
leavening agents, yeast, baker's, active dry","directions":"Make the poolish, cover and leave at room temperature for about 8 hours.
Add the other ingredients and mix well.
Knead by hand or dough hook and stand mixer for about 5 minutes on low speed, rest 5 minutes, and knead for 5 more minutes or until it passes the windowpane test (small piece can be stretched without breaking until light shows through).
Oil a clear container with straight sides (or bowl), place dough and mark level, and let rise until doubled in volume (about an hour depending on temperature).
Pre-shape into a ball and let rest for 5 minutes.
Preheat oven to 400 F with a pan on the bottom for steaming.
Fold the ball gently, tuck in the ends and seal the edge.
Roll back and forth briefly until edge is sealed and a log (slightly larger in the center) is formed.
Place in an oiled loaf pan (9\"x 5\"), cover with oiled plastic film and let rise until almost doubled in volume (45 min to 1 hour).
Add 1 cup hot water to steam pan (don't drip on the door glass).
Score the loaf and place in the center of the oven.
Reduce oven setting to 375F.
After 12 minutes, remove steam pan and rotate the loaf 180 degrees for even cooking.
Cook for 20 to 30 more minutes until the loaf is 205 F internally.
Remove from the loaf pan and cool on a rack.
note: the dough can be placed in the fridge at 40F, covered, to rise overnight.
If you do that, remove 2 hours ahead of time to warm up.","url":"https://recipe.bluelayer.org/recipe/39489/white-sandwich-loaf-with-poolish"},{"id":"39484","title":"Jalapeno Cheese Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
peppers, jalapeno, raw
cheese, cheddar","directions":"Mix all of the ingredients together, only until all of the flour is integrated, about 1 minute.
DO NOT KNEAD!!
The dough will be wet and sticky, this is how it is supposed to look.
Cover the bowl with plastic wrap and let sit unrefrigerated for 2 hours.
Cut the dough into three pieces, one for each loaf.
If you only want one loaf, then cut off enough for one loaf and place the rest of the dough in the refrigerator for up to 7 days.
To make a loaf of bread, take the piece of dough that you just took out and fold the dough in half once, and then in thirds.
DO NOT KNEAD!!
Let the dough rest for 10 minutes.
After resting place the dough into a heavily floured tea towel and cover.
Let sit until double in size.
To bake the bread, place a large oven proof pot that has a lid in the oven, turn the oven on to 450 degrees F.
After the pot has sat in the oven for 30 minutes to heat, take the pot out and plop the dough into the pot, its okay if the dough looks a little weird.
Cover the pot with the lid and place in the 450 degrees F oven to bake for 30 minutes.
Cool on a wire rack for at least 20 minutes before cutting into the bread.
Enjoy!
Makes three loaves.","url":"https://recipe.bluelayer.org/recipe/39484/jalapeno-cheese-bread"},{"id":"39480","title":"Country Bread Abm","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
sugars, granulated
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add water,oil,honey,sugar and salt in container.
Add flour;make a ridge and add yeast.
Bake for Basic Bread.
It is really good and so easy to make.
To make it even better, remove from bread machine after the dough cycle.
Shape in one large on 2 smaller loaves.
Let rise in a warm place for 1 hour.
Bake in a 375 preheated oven 30 minutes.","url":"https://recipe.bluelayer.org/recipe/39480/country-bread-abm"},{"id":"39462","title":"Best Basic Bread For The Bread Machine Recipe","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place in bread maker according your machine's instructions.
Remove from machine after first rise and shape as desired (loaf, sandwich or possibly hamburger rolls, pizza crust).
Allow to rise again and bake till bread sounds hollow when thumped.","url":"https://recipe.bluelayer.org/recipe/39462/best-basic-bread-for-the-bread-machine-recipe"},{"id":"39450","title":"Potato Bread","ingredients":"potatoes, raw, skin
sugars, granulated
potatoes, raw, skin
wheat flours, bread, unenriched
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/39450/potato-bread"},{"id":"39446","title":"Crispy Oven Baked Chicken Breasts","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
mustard, prepared, yellow
delallo, italian seasoned breadcrumbs,
spices, rosemary, dried
spices, paprika
spices, garlic powder
salt, table
spices, pepper, black","directions":"Preheat oven to 400F Cut off any fat from the chicken pieces and pound with a meat mallet to an even thickness; pat dry.
Mix mayonnaise with Dijon mustard in a shallow dish.
Combine bread crumbs with seasonings and herbs in another shallow dish.
Lightly coat baking sheet with cooking spray and preheat in oven for 5 minutes.
Meanwhile, coat chicken with mayonnaise mixture, then roll in bread crumbs.
Arrange on preheated baking sheet.
Bake 8 minutes, then turn and bake an additional 8-10 minutes or until and internal temperature of 165F.","url":"https://recipe.bluelayer.org/recipe/39446/crispy-oven-baked-chicken-breasts"},{"id":"39416","title":"Homemade White Bread","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
potatoes, raw, skin","directions":"In large mixing bowl, combine 6 cups flour, dry milk, yeast, salt, sugar, and potato flakes; set aside.
In microwave, heat water and margarine to 110 to 120 degrees.
Add water mixture to flour mixture and beat on medium speed with mixer for 2 minutes.
Gradually add enough flour for the mixture to form a stiff dough.
Turn dough out onto floured board and knead about 10 minutes, adding flour as needed (I use my KitchenAid mixer with a dough hook).
Be careful not to add too much flour; the dough should be smooth and elastic.
Place the kneaded dough in a large oiled bowl and turn dough over to coat with the oil.
Cover the dough with a large cloth and set aside in warm place to rise until it is doubled in size.
Punch dough down and turn out onto floured board.
Divide into 5 portions, shape each into loaves, and place in greased 4 1/2 x 8 1/2 inch non-stick loaf pans (the dark pans brown the bread better than the shiny pans).
Cover pans with a cloth and let rise until doubled.
Bake in a preheated 375 degree oven for about 25 to 30 minutes.
Remove bread from pans immediately and let cool on rack.
Brush tops of loaves with butter.","url":"https://recipe.bluelayer.org/recipe/39416/homemade-white-bread"},{"id":"39414","title":"Made at Home Homemade Naan (Using a Bread Maker)","ingredients":"water, bottled, generic
salt, table
sugars, granulated
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry","directions":"Place the bread pan on the scale.
Put the ingredients in the pan in the listed order.
Select the dough-only setting and press start.
After making the dough, gently press out the air and divide it into quarters.
Lightly cover it with plastic wrap and let it rest for 15 minutes.
Press it out thinly with your hands.
It's okay to roll it out with a rolling pin.
Heat a frying pan over low heat and brown both sides of the dough.
Since you don't use oil, try to use a non-stick pan.
Once it's deliciously browned on both sides, enjoy.","url":"https://recipe.bluelayer.org/recipe/39414/made-at-home-homemade-naan-using-a-bread-maker"},{"id":"39411","title":"Spelt Bread II","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
oil, canola
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select cycle; press Start.","url":"https://recipe.bluelayer.org/recipe/39411/spelt-bread-ii"},{"id":"39399","title":"Oatmeal Molasses Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
molasses
salt, table
wheat flours, bread, unenriched
oats
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place ingredients in order given.
Select \"white\" or \"wheat\", depending on which flour you used.
Bake according to bread machine directions.
Makes a 1 1/2 pound loaf.","url":"https://recipe.bluelayer.org/recipe/39399/oatmeal-molasses-bread"},{"id":"39366","title":"Spring Casserole","ingredients":"potatoes, raw, skin
mushrooms, white, raw
peas, green, frozen, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
spices, rosemary, dried
spices, thyme, dried
delallo, italian seasoned breadcrumbs,","directions":"Saute potatoes, mushrooms, peas, milk, flour, rosemary, and thyme in 2 tablespoons margarine.
Spoon in casserole and top with breadcrumbs.
Cook in oven at 350F for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/39366/spring-casserole"},{"id":"39358","title":"Moroccan Bread","ingredients":"water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"1- Set bread machine on dough setting and let mix and rise once.
2-Shape and form into rolls.
3-Cover with a damp linen towel, or plastic wrap.
4-Let rise for 1 hour, or until dough has doubled.
5- Punch down to release all the air.
6-Allow to rise for 1/2 hour again, until doubled in a warm place.
7- Bake at 350 degrees for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/39358/moroccan-bread"},{"id":"39315","title":"Granola Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, brown
wheat flours, bread, unenriched
cereals ready-to-eat, granola, homemade
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched","directions":"Select basic/white cycle, with medium or light crust color.
Remove baked bread and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/39315/granola-bread"},{"id":"39304","title":"Best Ever Pumpkin Bread Recipe","ingredients":"pumpkin, raw
oil, olive, salad or cooking
sugars, granulated
spices, cinnamon, ground
pumpkin, raw
salt, table
leavening agents, baking soda
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
raisins, seeded","directions":"Mix all together beating till smooth.
Fill (greased and floured) 1 lb.
coffee can half full.
Bake 1 hour 30 min in preheated 350 degree oven.
Excellent for freezing.","url":"https://recipe.bluelayer.org/recipe/39304/best-ever-pumpkin-bread-recipe"},{"id":"39285","title":"Honey Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
shortening, vegetable, household, composite
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Make the starter.
Combine yeast and water in a medium size mixing bowl.
Stir until the yeast is fully dissolved.
Add flour and stir until thoroughly mixed.
Cover with a cloth and let stand for exactly 30 minutes.
Make the dough.
Combine water, honey, and yeast in the bowl of a heavy duty stand mixer.
Stir until the yeast is fully dissolved.
Add shortening, flour, salt and the starter.
Mix on low speed until the dough is fully developed.
To determine whether it is fully developed, start testing after the dough comes together and leaves the sides of the bowl.
To test, stop the mixer, and take a small piece of dough and stretch it slowly with the thumb and fingers of each hand.
If the dough tears easily, mix it for a few more minutes, and test again.
It's fully developed when the dough forms a translucent \"window\" when stretched.
Divide the dough into 2 pieces.
Roll each into a smooth ball.
Place on a pastry mat or on waxed paper (or in a proofing basket) and cover with a warm, damp cloth.
Let rest at room temperature for 30 minutes exactly.
Preheat oven to 400F now (so it will be thoroughly hot when time to bake).
Form the dough into loaves, place into loaf pans, if using them.
Cover with a warm, damp cloth, and let rise for 30 minutes at room temperature (or in a slightly warmer spot, like the top of the oven).
Make three 1/2\" scores on the top of each loaf with a sharp knife.
Spray with water, and bake for 30-40 minutes, or until the crusts are deep golden brown and a thermometer inserted into the center registers 190-200F If not using loaf pans, you can place the loaf directly on a hot baking stone.
Remove the bread from the oven and remove from the loaf pans (if using).
Cool 30 minutes before slicing.
Store in a paper bag or in a bread box.
You can freeze one baked loaf, allow to thaw for a few hours, and reheat in the oven.","url":"https://recipe.bluelayer.org/recipe/39285/honey-wheat-bread"},{"id":"39284","title":"Cornmeal Loaf with Hot Water Dough","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt","directions":"Put the cornmeal in a heatproof dish, and pour boiling hot water over it.
Mix with chopsticks, then bring together with a spatula.
Cover with plastic wrap.
(This is the cornmeal hot water dough.)
Leave at room temperature until cool, and use as-is.
During the hot summer months cool it in the refrigerator.
Make sure it won't affect the temperature of the dough when you knead it.
Put the yudane and all the other ingredients except for the butter in a bread machine, and start the 'dough only' program.
Add the butter 7 to 8 minutes into the program.
When the dough is done, divide it into 3 portions and round off each portion.
Leave to rest for 15 minutes.
In the wintertime, moisten and wring out a kitchen towel and microwave it for 20 seconds.
Cover the dough with the kitchen towel.
Round off the dough balls again, put into the bread pan and leave to rise (2nd rising) until the pan is 80 to 90% full.
Bake for 16 minutes at 200C.
Turn the pan on its side, bake for 7 minutes, then turn on the other side and bake for another 7 minutes.
Drop the pan on a counter top to 'shock' it, and take the bread out.
Cool on a rack.
If you use 60 g of boiling water and 190 g of water, the bread won't be as pillowy, but it will have a crispier texture.","url":"https://recipe.bluelayer.org/recipe/39284/cornmeal-loaf-with-hot-water-dough"},{"id":"39282","title":"Potato and Lardon Casserole","ingredients":"potatoes, raw, skin
bacon, meatless
spices, thyme, dried
spices, garlic powder
salt, table
spices, pepper, black
butter, without salt","directions":"Preheat oven to 350F.
If you are also making crown roast of pork with onion and bread-crumb stuffing (page 230), oven racks will already be in lower third and bottom of oven; if not, put oven rack in middle position.
Peel potatoes, then halve lengthwise (quarter if very large) and cut crosswise into 3/4-inch-thick pieces.
Blanch potatoes in 2 batches in a 6- to 8-quart pot of boiling salted water 5 minutes per batch (potatoes will not be completely cooked through).
Transfer potatoes with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander and transfer to another large bowl.
Cook lardons in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 5 to 8 minutes.
Add lardons and 2 tablespoons fat from skillet to potatoes, then add thyme, garlic, salt, and pepper and toss until combined well.
Transfer mixture to a greased 13- by 9-inch shallow baking dish (or other 3-quart shallow baking dish) and dot with butter.
Bake casserole (next to or under crown roast, if making, starting 30 minutes before roast is done), uncovered, 30 minutes.
Increase oven temperature to 425F, then continue to bake until top is golden, about 15 minutes.
Season with salt.","url":"https://recipe.bluelayer.org/recipe/39282/potato-and-lardon-casserole"},{"id":"39266","title":"Brown Butter Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"In a medium bowl, stir together flour and sugar.
Add the beer (slowly, so you dont make a mess) and stir to combine.
This is going to take some armwork; the last 1/2 cup or so of flour is going to seem like it doesnt want to incorporate.
Keep at it; Ive found that taking my spatula and sort of smushing the flour into the batter works the best for me.
When everything is mixed together, scoop into a greased 9x5 loaf pan and bake at 325 degrees F for 45 minutes.
While the batter is cooking, melt your butter over medium low heat in a small saucepan.
Whisk pretty much constantly as its cooking, you dont want it to burn.
First the butter will take on a tan color, and it will start to get darker and give off a very nutty aroma.
Take it off the heat at this point!
Just let it sit till youre ready to use it.
After the bread has been in the oven for 45 minutes, pour the browned butter over the top and bake for another 15 minutes.
Turn out immediately onto a cooling rack over a cookie sheet or wax paper.
Note: If you dont have self-rising flour, you can make your own!
For every cup of all-purpose flour, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt.
Stir together before using.
For this recipe, that would come out to 4 1/2 teaspoons (or 1.5 tablespoons) baking powder and 1 1/2 teaspoons (or 1/2 tablespoon) salt.
Confused?
1 tablespoon = 3 teaspoons.
Try it with different beers to try out different flavors, and try adding herbs and cheese as well.
So many different ways to make delicious bread!","url":"https://recipe.bluelayer.org/recipe/39266/brown-butter-beer-bread"},{"id":"39255","title":"Delicious Oatmeal Bread","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Combine in a large bowl oats, flour, sugar, salt and margarine.
Pour over 2 cups boiling water.
Stir in to combine.
Dissolve 1 package dry yeast in 1/2 cup warm water.
When batter is cooled to lukewarm, add yeast.
Stir in 5 cups white flour.
When dough is stiff enough to handle, turn onto floured board and knead 5-10 minutes.
Place in greased bowl, cover and let rise.
Shape into 2 loves and place in greased pans.
Bake at 350 for 30-40 minutes.
Brush loaves with margarine.","url":"https://recipe.bluelayer.org/recipe/39255/delicious-oatmeal-bread"},{"id":"39243","title":"Warm Spinach Cheesy Dip","ingredients":"spinach, raw
salad dressing, mayonnaise, regular
onions, raw
cream, sour, cultured
cheese, parmesan, hard
cheese, mozzarella, low sodium
cheese, mozzarella, low sodium
bread crumbs, dry, grated, plain","directions":"Thaw spinach and drain.
Combine all ingredients EXCEPT 1/2 cup mozzarella cheese and bread crumbs.
Pour into pie plate and bake at 350 degrees F for 30 minutes covered.
Take out of oven and cover with bread crumbs and remaining cheese and broil in oven until toasted (about 3 minutes).","url":"https://recipe.bluelayer.org/recipe/39243/warm-spinach-cheesy-dip"},{"id":"39232","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, almonds","directions":"Cream butter & add sugar gradually.
Mix in almond flavoring.
Cream thoroughly.
Add flour 1/4 cup at a time.
Mix well.
Divide dough into several portions.
Flatten one portion at a time on lightly floured surface with hands.
Roll out smooth with lightly floured rolling pin.
Cut into desired shapes & place on ungreased cookie sheets.
Bake at 325F for 10-15 minutes until golden brown around edges.","url":"https://recipe.bluelayer.org/recipe/39232/shortbread-cookies"},{"id":"39231","title":"Banana Bread for Vegans","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oil, olive, salad or cooking
sweetener, syrup, agave
seeds, flaxseed
water, bottled, generic
bananas, raw
spices, cinnamon, ground
carob flour
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven 350F
Grease a 9\" pan.
In a bowl, combine flour, soda, and the spices.
In a separate cup, combine the flax seed with hot water and let sit about 1 minute.
To the flour mixture, add softened or melted margarine and agave nectar.
Stir.
Add in mashed banana with the egg replacer/flax mix and blend well.
When everything is blended, stir in the chocolate.
Pour batter into the pan.
Bake in preheated oven for 60-65 minutes or when the toothpick comes out clean.
Cool bread for 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/39231/banana-bread-for-vegans"},{"id":"39230","title":"Italian Breadcrumbs","ingredients":"delallo, italian seasoned breadcrumbs,
salt, table
spices, parsley, dried
spices, pepper, black
spices, garlic powder
spices, onion powder
spices, oregano, dried
spices, basil, dried","directions":"Combine all ingredients in a small bowl, tossing to blend thoroughly.
Store in an airtight container and use in any recipe calling for Italian breadcrumbs.","url":"https://recipe.bluelayer.org/recipe/39230/italian-breadcrumbs"},{"id":"39229","title":"Sweet Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
oil, olive, salad or cooking
egg substitute, powder","directions":"Preheat oven to 400 degrees F. Grease an 8\" or 9\" cake pan or cast iron skillet with shortening.
(For a crispy undercrust heat the pan with the shortening in it and pour the batter into the hot pan and pop into the oven right away.
Be very careful of the hot grease!)
Whisk dry ingredients together.
Then in different bowl, whisk milk, 1/4 + 1 T. oil and egg white substitute together.
Dump the wet ingredients into the dry ingredients and gently stir just until combined.
Lumps are OK. Pour batter into greased pan and bake for 20 to 25 minutes until light golden brown and edges pull away from the pan.
It should be firm to touch in the center of the cornbread.
Note: Do not use self rising flour or self rising cornmeal in this recipe.","url":"https://recipe.bluelayer.org/recipe/39229/sweet-cornbread"},{"id":"39222","title":"Cucumber Sandwich Filling","ingredients":"cheese, parmesan, hard
yogurt, greek, plain, nonfat
lemon juice, raw
spices, garlic powder
spices, basil, dried
spices, oregano, dried
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Combine first 7 ingredients in a bowl.
Slowly drizzle olive oil in while stirring to create consistency you would like.
You may need more or less!
Allow ingredients to sit for 6 hours or overnight
Place some of the filling on 2 pieces of bread -- top with fresh cucumbers and enjoy!","url":"https://recipe.bluelayer.org/recipe/39222/cucumber-sandwich-filling"},{"id":"39218","title":"Hot And Spicy Meatloaf Recipe","ingredients":"beef, grass-fed, ground, raw","directions":"2 c. minced (total) onions, celery, green peppers 1 tbsp.
Worcestershire sauce 1/2 c. evaporated lowfat milk 1/2 c. ketchup 2 Large eggs, lightly beaten 1 c. bread crumbs
Combine seasonings in small bowl and set aside.
Saute/fry vegetables in melted butter till they are soft; add in seasoning mix, Worcestershire sauce and saute/fry till mix starts sticking.
Add in lowfat milk and ketchup; cook another few min.
Remove from heat.
Combine the grnd beef with remaining ingredients.
Add in the vegetable mix; combine well.
Shape into loaf.
Bake uncovered for 45 min to an hour at 350 degrees.
Serves 6.","url":"https://recipe.bluelayer.org/recipe/39218/hot-and-spicy-meatloaf-recipe"},{"id":"39215","title":"Creamy Green Bean Bake With Crumb Topping","ingredients":"beans, snap, green, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
sugars, granulated
cream, sour, cultured
cheese, parmesan, hard
wheat flours, bread, unenriched","directions":"r>Bring a big pot of salted water to a boil and blanch the beans for 2 minutes; drain and set aside.
Coat the inside of a 9- or 10-inch square baking dish with cooking spray; set aside.
Melt 4 tablespoons butter in a saucepan over medium heat.
Stir in the flour, salt, pepper, and sugar, stirring until the mixture bubbles.
Decrease the heat, stir in the sour cream, and whisk until the mixture has thickened.
Fold in the cooked beans and toss to coat.
Spread the beans in the prepared baking dish, and sprinkle evenly with cheese.
Melt the remaining 2 tablespoons butter, blend with the panko, and sprinkle the top of the casserole with the crumbs.
Bake in a preheated 350 oven fro 20-25 minutes, until the sauce is bubbling and the crumbs are golden brown; serve immediately.
Make Ahead instructions: after step 8Cover and refrigerate for up to 2 days (not suitable for freezing).
Preheat oven to 350; let casserole come to room temperature for about 30 minutes.
Bake for 20-25 minutes, until the sauce is bubbling and the crumbs are golden brown; serve immediately.","url":"https://recipe.bluelayer.org/recipe/39215/creamy-green-bean-bake-with-crumb-topping"},{"id":"39186","title":"You've Got to Be Kidding Me Restaurant Rolls (or Bread)","ingredients":"wheat flours, bread, unenriched
margarine, regular, 80% fat, composite, stick, without salt
honey","directions":"Thaw frozen dough, let rise, and bake dough all according to package directions- either for a loaf or rolls.
When the bread has baked and while still warm, combine margarine and honey well and spread liberally all over the top of the warm bread.
It should be glistening.
You may serve right away, or you may prepare earlier in the day and set the warm, glistening bread inside a resealable plastic bag.
It will stay very soft this way and can be reheated as desired later the same day.
Serve warm with real butter or more honey margarine mixture, as desired.
Note: Surprisingly, homemade doughs don't produce the same texture as the frozen doughs- so if you really want that restaurant taste, the purchased stuff is actually the way to go.","url":"https://recipe.bluelayer.org/recipe/39186/youve-got-to-be-kidding-me-restaurant-rolls-or-bread"},{"id":"39185","title":"Fluffy Carrot Bread Made in a Bread Maker","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
carrots, raw
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in a bread maker, and put the dry yeast in the yeast compartment.
Start the dough course.
When the dough is ready, remove it from the bread maker.
Divide into 8 portions, and press the air out.
Place the seams down and roll into balls.
Cover with a tightly wrung out kitchen towel, and let sit for 10 ~ 15 minutes.
Roll them out into circles.
Fold in three, and form into carrot shapes.
Lightly spray water, and let them proof (2nd proofing) until doubled in size.
Press down with a chopstick to make about 4 lines.
Sprinkle with bread flour with a tea strainer.
Bake in the oven for 5 minutes at 170C, turn down the temperature to 150C and continue baking for 7-8 minutes.","url":"https://recipe.bluelayer.org/recipe/39185/fluffy-carrot-bread-made-in-a-bread-maker"},{"id":"39181","title":"Gyro burgers","ingredients":"beef, grass-fed, ground, raw
spices, oregano, dried
spices, onion powder
spices, garlic powder
salt, table
spices, pepper, black","directions":"Combine all the spices into the ground beef in a large bowl.
Shape into large thick patties and grill.
Slice thin when ready to eat.
Warm your pita bread and add toppings like thinly sliced onion, tomato, and tzatzki sauce (a combination of Greek yogurt, cucumbers, seasonings).","url":"https://recipe.bluelayer.org/recipe/39181/gyro-burgers"},{"id":"39174","title":"Venezuelan Arepas","ingredients":"water, bottled, generic
salt, table
sugars, granulated
cornmeal, degermed, unenriched, yellow","directions":"Pre heat oven to 350 degrees Fahrenheit.
Lightly grease and heat flat griddle or frying pan on medium high.
Add water to a medium bowl.
Dissolve sugar and salt in water.
You want a mild flavor, not too salty but enough to taste it.
Add the Harina P.A.N little by little as you mix with your hands.
Stop adding the corn meal just before the mix becomes solid.
It should be the consistency of a thick pancake batter at this stage.
Continue to stir vigorously with your hands until the dough starts to pull away from the sides of the bowl and forms a very soft ball.
Sprinkle additional corn meal into the mix if the dough doesn't firm up at all.
Pick up the dough and slap it down back into the bowl a few times to speed up the process.
Note: the dough should never become as firm as a ball of bread dough or pizza dough.
There is no real kneading involved.
When the dough forms a nice, moist ball, break off a small piece and work it in your hands rolling it into a small ball (about 1-2 inches) and then gently flattening it so it is about 3 inches across and 1/2inch tall.
Note: if the dough cracks on the edges when you flatten it, it is too dry.
Wet your hands and try again.
Place the arepa on the preheated griddle and continue forming the rest in the same manner.
Flip the arepas just before they are about to burn, when the bottom is golden brown.
Allow them to brown on the other side.
At this point the arepas are done, but for an added touch of authenticity, place the arepas into the preheated over directly onto the racks and allow them to bake for 10-15 minutes or until they puff up.
Slice open and fill with butter, cheese, meat or anything else!","url":"https://recipe.bluelayer.org/recipe/39174/venezuelan-arepas"},{"id":"39172","title":"Potato Bread-Abm","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan in the order recommended by manufacturer.
Bake on Light crust cycle.","url":"https://recipe.bluelayer.org/recipe/39172/potato-bread-abm"},{"id":"39171","title":"Pan Au Lait (French Rolls)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all of the ingredients in a bread maker and allow to rise.
Punch down the dough, then separate into pieces.
Shape into nice round balls, cover with a damp cloth, and set aside for 20 minutes.
Punch down the dough again and restore the round shapes.
Mist with water and allow to rise again for 30 minutes.
Mist with water again and bake in an oven preheated to 200 C for 8-10 minutes.
Break in half to experience the soft and moist center.
The outsides are thin and crispy.
I made bread gratin with them.","url":"https://recipe.bluelayer.org/recipe/39171/pan-au-lait-french-rolls"},{"id":"39165","title":"Kumara (Sweet Potato) Dampers","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
sweet potato, raw, unprepared
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 220C/200C fan forced.
Oil a flat baking/cookie tray/sheet.
Sift dry ingredient into a large bowl and rub in the butter till you have a fine breadcrumb consistency.
Add the kumara, buttermilk and enough of the water to mix to a soft sticky dough and then transfer dough to a floured surface and knead until smooth.
Divide dough into 4 equal portions.
Roll each portion into rounds and placed on oiled tray.
Cut a cross through the top of the dough about 5mm deep.
Brush tops with milk and then dust with extra flour.
Bake dampers for about 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/39165/kumara-sweet-potato-dampers"},{"id":"39160","title":"Boston Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
molasses
shortening, vegetable, household, composite
raisins, seeded","directions":"Mix flours, conrmeal, baking powder, saltand soda in a large bowl
stir in buttermilk, molasses, shortening and raisins until very well mixed.
Spoon batter into 4 well greased1 pound vegetable or fruit cans.
Cover with foil and tie with a string.
Place cans on rack in a dutch oven or large saucepan.
pour boiling water until halfways up sides of cans.
cover and simmer for 3 hours.
pour in more water if nessacary.
remove from dutch oven and remove foil.
cool in cans for 10 minutes then invert cans.","url":"https://recipe.bluelayer.org/recipe/39160/boston-brown-bread"},{"id":"39157","title":"Traditional Irish White Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425F (200C).
Sieve dry ingredients.
Pour milk into a well in the dry ingredients.
Blend and knead bread until smooth.
Place in warm dusted dutch oven with flour.
Bake for 20 mins at temperature, then reduce heat to 350F (180C) for another 20 mins.","url":"https://recipe.bluelayer.org/recipe/39157/traditional-irish-white-bread"},{"id":"39155","title":"Irish Whiskey Soda Bread With Irish Whiskey Butter","ingredients":"raisins, seeded
alcoholic beverage, distilled, whiskey, 86 proof
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 375.
Oven shelf should be just below the center of oven.
Grease baking sheet, or use silpat liner, or greased parchment paper.Makes a 7\" by 3\" high round of bread.
Soak the raisins in whiskey or water for 30 minutes.
If using whiskey, drain and reserve the whiskey.You will have about 3 tblsp left.
Cut the butter into small slices so that it begins to soften.
In a large bowl, stir together the flours,sugar,baking soda,and salt.
With fingertips rub in the butter until the mixture resembles coarse crumbs.
Stir in the raisins.
With a wooden spoon,stir in the buttermilk just until the dry ingredients are moistened and the dough comes together.
Empty dough onto counter and knead it lightly about 8 times until smooth but still a little sticky.
If it sticks to the counter,use a bench scraper to gather it together.
Avoid adding extra flour.
Flour hands if absolutely necessary.
Pat out dough into a 6 inch round and about 1 & 3/4 inches high.
If it sticks flour it lightly at this stage.
Place on baking sheet and score top 1/2\" deep from top to bottom and side to side forming a cross.
Bake the bread for 30 minutes or until an instant read thermometer reads 190 degrees in the middle of loaf.
Remove from oven and cool on rack covered with towel.
Keep warm to serve.
Irish Whiskey Butter.
3 tblsp whiskey.
1 tblsp sugar.
9 tblsp unsalted butter softened.
Microwave whiskey and sugar until hot, about 20 seconds.
Cool.
Stir whiskey sugar mixture into softened butter until incorporated.
It will be a.
caramel brown color.
Store at cool room temp up to 2 days, refrigerated up to 2 weeks.
This bread freezes well up to 1 month.
Reheat at a 300 degree oven for 20 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/39155/irish-whiskey-soda-bread-with-irish-whiskey-butter"},{"id":"39149","title":"Oat Wheat Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
vinegar, cider
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
honey
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients in this order to bread machine.
Bake on \"whole-wheat\" setting.","url":"https://recipe.bluelayer.org/recipe/39149/oat-wheat-bread"},{"id":"39146","title":"Banana Bread Beer Beer Bread","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
wheat flours, bread, unenriched","directions":"Preheat your oven to 350 degrees F. Grease a standard loaf pan with butter and set aside.
In a large mixing bowl combine the flour and sugar.
Cut the butter into pats and alternate forking it into the dry ingredients with the beer.
Combine until moistened; the dough should be sticky not runny.
Pour the dough into the loaf pan, and top with a few more pats of butter.
Stick it in the oven and bake for 1 hour.
Place on a rack to cool.
Serve hot with more butter.","url":"https://recipe.bluelayer.org/recipe/39146/banana-bread-beer-beer-bread"},{"id":"39144","title":"Honey Mustard Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
soup, chicken broth or bouillon, dry
honey
chives, raw
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/39144/honey-mustard-bread"},{"id":"39143","title":"Old Fashioned White Bread (From the Bread Machine)","ingredients":"butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients to the loaf pan in the order listed.
Select 2# loaf, your desired darkness, White or Basic setting.
Different bread machines take different times to complete.
Mine takes 3 hours, 55 minutes; my friends takes 2 hours, 20 minutes.
You can set to dough setting then bring the dough out to make dinner rolls, cinnamon rolls, or whatever you would like to use dough for.
A very versatile and easy recipe!","url":"https://recipe.bluelayer.org/recipe/39143/old-fashioned-white-bread-from-the-bread-machine"},{"id":"39140","title":"Chicken Tenders (w W 4 Pts)","ingredients":"honey
milk, buttermilk, fluid, cultured, lowfat
delallo, italian seasoned breadcrumbs,
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, barbecue","directions":"pre heat oven to 450.
place a large baking sheet in the oven to preheat.
in a shallow dish, whisk together mustard and buttermilk.
place breadcrumbs in a seperate dish.
dip chicken in mustard mixture then into bread crumb mixture.
remove the hot baking sheet from oven and coat with cooking spray.
place chicken on baking sheet and bake 6 minutes, flip and bake until golden and all the way cooked, about another 6 minutes.
serve the chicken tenders with barbeque sauce.","url":"https://recipe.bluelayer.org/recipe/39140/chicken-tenders-w-w-4-pts"},{"id":"39131","title":"Zucchini Scramble","ingredients":"oil, olive, salad or cooking
squash, summer, zucchini, includes skin, raw
onions, raw
tomatoes, red, ripe, raw, year round average
spices, basil, dried
cheese, parmesan, hard","directions":"On medium high heat, cook zucchini and onions 5-6 minutes in oil until soft.
Add basil and tomatoes, cook 6 more minutes.
Sprinkle cheese on top and eat.
Enjoy with some nice crusty bread, with crackers or as a side dish.
Note: This is how the recipe was written.
Use your own judgement on cooking times.
I think 6 more minutes is a bit too long for tomatoes.","url":"https://recipe.bluelayer.org/recipe/39131/zucchini-scramble"},{"id":"39121","title":"Cranberry Blueberry Bread for the Bread Machine","ingredients":"water, bottled, generic
water, bottled, generic
honey
butter, without salt
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched
cranberries, dried, sweetened
blueberries, raw","directions":"Following the manufacturers directions for your bread machine, add all the ingredients to the bread pan except the cranberries and blueberries.
Set the machine for either the Sweet or Basic/White bread cycle.
Select either a Light or Medium crust.
Add the cranberries and blueberries during the last 5 to 10 minutes of the kneading cycle or at the raisin/nut signal.
*Note: Do not use the delay cycle for this bread recipe.","url":"https://recipe.bluelayer.org/recipe/39121/cranberry-blueberry-bread-for-the-bread-machine"},{"id":"39096","title":"Brown Bread & Honey Ice Cream","ingredients":"delallo, italian seasoned breadcrumbs,
honey
cream, fluid, heavy whipping
milk, canned, condensed, sweetened
honey","directions":"Chill everything, except the breadcrumbs and honey...this includes the condensed milk, cream, but also the bowl you will whisk the cream in, the tub you will freeze the ice cream in, even the whisk, if you want!
Heat oven to 190 C.
Mix the breadcrumbs in a bowl with the 3 tbsp honey, getting it all well mixed.
Don't worry if they clump a little as you can separate them after cooking.
I used a butter knife to mix, as this prevents large scale clumping.
Spread the breadcrumbs out evenly on a baking tray.
Put the breadcrumbs in the oven and get them browned and crispy.
Turn them around every few minutes.
This could take 10-20 minutes, the important thing is to keep checking and moving them.
Cool the breadcrumbs.
Crumble any clumpy bits.
Whisk the cream until it's very thick.
Fold in the condensed milk, honey and most of the breadcrumbs (reserve some for sprinkling) using a metal spoon.
Pour the mixture into the tub you are using, place a layer of plastic wrap over the top, pressed gently over the surface of the ice cream.
Put the lid on.
Freeze for at least four hours, but it's fine to make it in the morning to eat in the evening.
This ice cream is best eaten on the day or within two days of being made, to enjoy the texture.
Take the ice cream out of the freezer 10 minutes before serving to thaw slightly.
Serve with extra drizzles of honey and a sprinkle of crunchy breadcrumbs.","url":"https://recipe.bluelayer.org/recipe/39096/brown-bread-honey-ice-cream"},{"id":"39085","title":"Supreme Burgers","ingredients":"beef, grass-fed, ground, raw
onions, raw
delallo, italian seasoned breadcrumbs,
cream, sour, cultured
spices, pepper, black","directions":"Mix all the ingredients together.
Shape mixture into 8 patties, each about 3/4-inch thick.
Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/39085/supreme-burgers"},{"id":"39083","title":"Peanut Butter Bread I","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
peanut butter, smooth style, without salt
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the bread machine pan in the order suggested by the manufacturer.
This Bread can be made with the White, Rapid, or Delay bake cycles.
Select one, and Start.","url":"https://recipe.bluelayer.org/recipe/39083/peanut-butter-bread-i"},{"id":"39082","title":"No-Knead Pizza Dough with Spelt","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the flours, salt, and yeast in a large bowl.
Pour the water and oil into another bowl or measuring cup, pour the liquid into the flour mixture, and stir until blended.
Lightly coat a large clean bowl with olive oil and transfer the dough to the oiled bowl.
Turn the dough to coat with oil.
Cover with plastic wrap and let the dough rise for 8 to 12 hours at room temperature (about 70F).
After 8 hours, the dough should have risen and be bubbly on the surface.
The timing is very forgiving here; you can let it continue bubbling and very slowly expanding for several more hours if you like.
Transfer the dough to the refrigerator for about an hour before dividing, so its easier to work with.
Lightly rub your hands and work counter with olive oil.
Turn out the dough onto the counter in one piece.
Lightly dust it with flour and fold it onto itself a few times, adding more flour if necessary, until the dough comes together and holds its shape when you form it into a ball.
Cut into 5 equal pieces (for pizza), about 6 ounces apiece, or 10 equal pieces (for flatbread), about 3 ounces apiece.
Refrigerate or freeze what youre not going to use right away.
Transfer the balls to individual freezer-safe plastic food storage bags, drizzle with olive oil, and turn the dough to coat it in the oil.
Refrigerate for up to 3 days or freeze for up to 3 months.
Sprinkle the piece(s) you are going to use immediately with flour and transfer to a lightly floured baking sheet.
Cover with a towel or plastic wrap and let rise for about 1 hour.
Proceed with one of the pizza recipes on pages 106 to 118 or the flatbread recipe on page 115.","url":"https://recipe.bluelayer.org/recipe/39082/no-knead-pizza-dough-with-spelt"},{"id":"39071","title":"Bread Machine Cheese and Bacon Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, basil, dried
cheese, cheddar
bacon, meatless
wheat flours, bread, unenriched","directions":"Select loaf size and add the ingredients according to manufacturer's directions.
Select dough cycle.
When dough is complete, remove to floured surface.
Cover with plastic wrap: let rest 5 minutes.
Shape the dough into a loaf of four balls.
Place in a greased 23 cm by 12 cm loaf pan.
Cover with a tea towel and let rise in the warm place until doubled (50 to 60 minutes depending).
Bake at 190 degrees Celsius, 375 degrees Fahrenheit for 25 to 35 minutes, or until golden.
Use old cheddar for best flavor, or replace basil with dill weed for more great taste.","url":"https://recipe.bluelayer.org/recipe/39071/bread-machine-cheese-and-bacon-bread"},{"id":"39046","title":"Native Cree Bannock Bread","ingredients":"wheat flour, white, all-purpose, unenriched
lard
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
raisins, seeded
water, bottled, generic","directions":"In the bowl, mix the flour and lard together by hand, and then add the baking powder, salt and the currants, raisins or sultanas.
Next, add the water and work the ingredients into a dough.
Now, you have two options: the camp fire or the oven.
To cook over a camp fire, divide the dough into four lumps and firmly wrap each lump around the end of a four foot stick and prop securely over the fire until golden brown.
To cook in an oven, spread the dough out into a 16\" square cake pan.
Bake at 425 degrees for about 20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/39046/native-cree-bannock-bread"},{"id":"39032","title":"Easy Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Place a bowl on a scale.
Place the plastic bag inside with it wide open.
Measure in all of the ingredients marked *, and shake well to mix.
Add the lukewarm water and olive oil, and squeeze the bag after letting a bit of air inside.
Knead by hand from the outside of the bag for 7-8 minutes.
Roll out the dough to about a 2cm thickness, and let it rise for 12 minutes using the bread-rising setting (30W) of your oven.
Place the dough out on a dusted work surface, and punch down the dough.
Divide the dough into two portions.
Roll the dough to about 25cm in diameter with a rolling pin.
Add the toppings of your choice.
Bake for 10-15 minutes in a preheated oven at 220C and it's done.
Easy and Delicious Homemade Pizza Sauce
Anna's Family Recipe Double Teriyaki Chicken Pizza
Meat Sauce Pizza with Spam and Chorizo: spam, chorizo, green bell peppers, basil, meat sauce, grated cheese, and shredded cheese.
Japanese Style Pizza with Mentaiko and Mayonnaise Sauce: chikuwa, quail eggs, green onions, mentaiko and mayonnaise sauce (mentaiko, mayonnaise, soy sauce, garlic), and shredded cheese.","url":"https://recipe.bluelayer.org/recipe/39032/easy-pizza-crust"},{"id":"39027","title":"Potato Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Set machine to Light Crust.
Press Start.","url":"https://recipe.bluelayer.org/recipe/39027/potato-bread"},{"id":"39017","title":"Shortbread Dough","ingredients":"nuts, walnuts, english
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
vanilla extract","directions":"Position oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
Line cookie sheets with parchment paper.
In a food processor, grind the walnuts with 1 tablespoon sugar; transfer to a bowl.
Add remaining sugar to food processor and process until superfine, about 1 minute.
Add flour, salt, and ground walnuts; pulse to combine.
Mix in butter and vanilla until dough is crumbly.
Remove dough and form into 2 disks, wrap in plastic, and refrigerate 10 minutes.
Place a dough disk on prepared cookie sheet and form into an 8 inch circle with hands.
Cut into wedges, but do not separate.
Bake until edges are browned, about 35 minutes, turning pan half way through cooking.
Separate wedges slightly and let cool.
Dough can be formed into other shapes or squares if desired.","url":"https://recipe.bluelayer.org/recipe/39017/shortbread-dough"},{"id":"39015","title":"Oaty Currant Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats
sugars, brown
molasses
yogurt, greek, plain, nonfat
currants, zante, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place all the dry ingredients in a mixing bowl.
Using a fork, stir till combined.
Mix together molasses,yoghurt, currants and milk and add to dry ingredients.
Beat till a smooth, thick batter forms.
Grease loaf tin , 20 x 13 cms.
Pour batter into tin, leave to stand 10 minutes.
This allow oats to swell and absorb liquid.
Bake at 180 C for 55 - 60 minutes.
Serve sliced and buttered.","url":"https://recipe.bluelayer.org/recipe/39015/oaty-currant-bread"},{"id":"38998","title":"Maple Cornbread Muffins","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
syrup, maple, canadian
vinegar, cider
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
corn, sweet, white, raw","directions":"Preheat oven to 375F.
Line 12-cup muffin pan with paper liners.","url":"https://recipe.bluelayer.org/recipe/38998/maple-cornbread-muffins"},{"id":"38986","title":"Mc Healthy Chicken Nuggets With Soy Orange Sauce Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
spices, basil, dried
parsley, fresh","directions":"Recipe can be prepared ahead, covered and refrigerated till ready to bake.
Or possibly bake ahead and serve cool or possibly reheat.
Cut chicken into 48 bite-size pcs.
In shallow pan, mix bread crumbs, cheese, basil and parsley.
Set aside.
In medium bowl, mix chicken and buttermilk.
Preheat oven to 350 degrees.
Spray 10x15 inch baking sheet with non-stick coating.
Using slotted spoon to drain excess buttermilk, transfer chicken pcs by spoonsful to bread crumb mix.
Roll till well coated.
Place pcs on baking sheet close together but not touching.
Repeat till all chicken is coated.
Bake 20-25 min.
Check after 10 min; if bottoms are well browned, use spatula to turn pcs over for even browning.
Don't over bake.
Check after 20 min.
Serve immediately with dipping sauce of soy-orange.
SOY-ORANGE SAUCE: Doubles easily and will keep refrigerated for up to 5 days.
In small pan, combine above ingredients.
Heat, stirring frequently, till thick and bubbly.","url":"https://recipe.bluelayer.org/recipe/38986/mc-healthy-chicken-nuggets-with-soy-orange-sauce-recipe"},{"id":"38979","title":"Rosemary Parmesan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, rosemary, dried
salt, table
cheese, parmesan, hard
butter, without salt
water, bottled, generic","directions":"Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined.
Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands.
If not, add the water and pulse until combined.
Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it.
Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet.
Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter.
Chill in the refrigerator until firm, about 1 hour.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart.
Bake until the edges are just beginning to brown, 12 to 14 minutes.
Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely.
Store the shortbread in an airtight container at room temperature until ready to serve.","url":"https://recipe.bluelayer.org/recipe/38979/rosemary-parmesan-shortbread"},{"id":"38954","title":"Rye Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, olive, salad or cooking
molasses
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, fennel seed
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle, press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/38954/rye-bread-bread-machine"},{"id":"38950","title":"Outrageously Oatmeal","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
oats
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/38950/outrageously-oatmeal"},{"id":"38939","title":"Bread Machine Buttermilk Rolls","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
honey
butter, without salt
leavening agents, baking soda
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Put ingredients in order as listed in ingredients.
Select dough cycle press start.
Put 1Tbl Olive Oil in bowl and cover bottom and sides of bowl.
Put dough into Olive Oil bowl when dough cycle is complete.
Cover and let rise until doubled in size.
Punch down when doubled in size, divide into 18 square pieces.
Flour surface, shape dough into balls in muffin pan.
Let Rise on pan until double size, about 30 minute.
Bake 350* until brown 10-15 minutes.
Spread butter on top and enjoy.","url":"https://recipe.bluelayer.org/recipe/38939/bread-machine-buttermilk-rolls"},{"id":"38938","title":"Wild Grape Starter","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
wheat flour, white, all-purpose, unenriched","directions":"Stem grapes into a medium mixing bowl.
Crush with hands.
Cover with cheesecloth, and set aside for three days at room temperature.
After three days there should be bubbles in the grape juice, indicating fermentation has begun.
Strain liquid, and discard skins.
Return to bowl, and stir in 1 cup whole wheat flour.
Set aside for 24 hours at room temperature.
Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid.
Stir in 1 scant cup bread flour and 1 cup water.
The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency.
Cover loosely with lid.
Let stand at room temperature for 24 hours.
Repeat the following day.
Some activity should be noticeable: the mixture should be starting to bubble.
Repeat twice more.
You will need to discard some of the mixture each day.
Starter should be quite active.
Begin feeding regularly, every 4 to 6 hours, doubling the starter each time.
For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.
Alternatively, store in the refrigerator, and feed weekly.","url":"https://recipe.bluelayer.org/recipe/38938/wild-grape-starter"},{"id":"38930","title":"Lyle's Jalapeno Corn Bread Recipe","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated","directions":"Preheat oven to 450 degrees.
Grease 2 (8 inch) oven proof pans.
In mixing bowl, combine dry ingredients.
Stir in next 4.
Combine remaining ingredients.
Add in to dry ingredients.
Stir only till dry ingredients are moistened.
Bake 25 to 30 min or possibly till lightly browned.
Remove from oven and let stand 5 min before cutting.
Serves 18 to 20.","url":"https://recipe.bluelayer.org/recipe/38930/lyles-jalapeno-corn-bread-recipe"},{"id":"38926","title":"Jazzy Pineapple Pecan Butter","ingredients":"butter, without salt
cream, whipped, cream topping, pressurized
sugars, brown
spices, cinnamon, ground
pineapple, raw, all varieties
nuts, pecans
raisins, seeded","directions":"Whip butter until creamy.
Add whipping cream and whip until fluffy and light colored.
Add brown sugar and cinnamon.
Beat on low speed until incorporated.
Fold in raisins, pineapple, and pecans.
For sweet potatoes: Use a melon baller or small portioning scoop to form small balls.
Place on wax paper lined baking sheet and freeze.
After freezing the balls can be stored in a zip top bag.
Place ball in sweet potato at time of serving.
For breads: Spoon butter into a sealable container.
Store in fridge.","url":"https://recipe.bluelayer.org/recipe/38926/jazzy-pineapple-pecan-butter"},{"id":"38922","title":"Herbed Onion Focaccia","ingredients":"water, bottled, generic
onions, raw
sugars, granulated
salt, table
cheese, parmesan, hard
spices, garlic powder
spices, basil, dried
dill weed, fresh
spices, pepper, black
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
cheese, parmesan, hard
spices, parsley, dried
salt, table
spices, pepper, black","directions":"In bread machine pan, place the first 11 ingredients in order suggested by manufacturer.
Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
When cycle is complete, turn dough onto a greased baking sheet and punch down (dough will be sticky).
With lightly oiled hands, pat dough into a 9 inch circle.
Brush with oil; sprinkle with Parmesan cheese, parsley, salt and pepper.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 400 degrees for 18-20 minutes or until golden brown.
Cut into wedges; serve warm.","url":"https://recipe.bluelayer.org/recipe/38922/herbed-onion-focaccia"},{"id":"38909","title":"Blueberry Banana Bread","ingredients":"oil, canola
sugars, granulated
egg substitute, powder
cream, sour, cultured
vanilla extract
bananas, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
blueberries, raw","directions":"Preheat oven to 350.
Spray bottom of regular loaf pan, try not to get too much on the sides; this will help bread rise nicely.
In bowl mix oil, sugar, and eggs until light and creamy.
Add sour cream/yogurt, vanilla and mashed bananas.
Mix until combined.
Sprinkle in flour, baking soda, and salt.
Mix until just combined; it will be thick and sticky.
Stir in blueberries until just combined.
Pour batter into loaf pan.
Bake 1 hour and 15 minutes.
Carefully remove and cool 5 minutes.
Run a knife around edges to loosen sides of bread, turn bread out of pan and set it on rack or plate to cool completely.","url":"https://recipe.bluelayer.org/recipe/38909/blueberry-banana-bread"},{"id":"38905","title":"Fluffy Loaf Bread in a Bread Maker","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Put all of the ingredients into the bread maker and press start.
Remove the dough and separate into thirds.
Form into balls and cover with a damp cloth.
Let sit for 15 minutes.
Get rid of the gas and stretch it out flat.
Fold over both ends and use a rolling pin to roll it out long and thin.
Roll it up and place in a greased pan.
Perform the second rising for 50 minutes at 40C.
Bake for 30 minutes in an oven preheated to 180C, and then it's done.","url":"https://recipe.bluelayer.org/recipe/38905/fluffy-loaf-bread-in-a-bread-maker"},{"id":"38903","title":"String beans with bread crumbs","ingredients":"beans, snap, green, raw
butter, without salt
bread crumbs, dry, grated, plain","directions":"In a pot boil well salted water.
Alternatively you can use a steaming basket.
Add the bean and cook little under the desired tenderness.
I like my beans crunchy so as soon as they turn bright green they are done.
While the beans are cooking prepare a bowl with water and ice.
With slotted spoon transfer the beans to ice bath to stop the cooking process.
Remove when cold and spread on paper towel.
In a large skillet melt butter, when foamy add bread crumbs.
Stir to coat and add beans.
Shake skillet vigorously to coat the beans
Stir few times until beans are warm again, serve with choice of meat.
You can squeeze lemon on it while on a plate.
Enjoy","url":"https://recipe.bluelayer.org/recipe/38903/string-beans-with-bread-crumbs"},{"id":"38894","title":"Bread Cracker","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, caraway seed","directions":"In a small bowl, dissolve the yeast and sugar in the water.
In a medium bowl, blend the flour and salt.
Make a well in the center of the dry ingredients and add the vegetable oil and caraway seeds.
Add the yeast mixture and stir the dry ingredients into the wet ingredients.
Remove the dough to a lightly floured board and kneed a few times until smooth.
Transfer to an oiled bowl, turn the dough to grease it: let rise until doubled in bulk, about 1 hour.
Preheat oven to 350F (180C) F, punch the dough down and cut into 20 pieces or 40 pieces if you prefer smaller crackers.
Roll each piece into a ball and press into a disk.
Roll one disk of dough out as thin as possible, by hand or with a pasta machine into a round or oblong.
Place 2 to 4 crackers (however many will fit) on a lightly oiled baking sheet and prick with a fork at 2 inch intervals.
Bake until lightly browned around the edges, about 15 minutes.
Remove to a rack and allow to cool and finish drying out.
Store in an airtight tin.","url":"https://recipe.bluelayer.org/recipe/38894/bread-cracker"},{"id":"38868","title":"Grilled Sourdough With Onion Butter","ingredients":"butter, without salt
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
wheat flours, bread, unenriched","directions":"Combine the butter, scallions and garlic; mix well.
Chill, covered, until set.
Slice the bread in 1/2 inch slices and arrange on grill rack.
Grill until bread is toasted.
Spread with the onion butter and serve immediately.","url":"https://recipe.bluelayer.org/recipe/38868/grilled-sourdough-with-onion-butter"},{"id":"38865","title":"Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Mix 1/2 cup lukewarm water and sugar until the sugar is dissolved.
Mix the yeast into the warm sugar-water mixture.
Cover and keep in a warm place for 5-10 minutes.
If the yeast has not formed a creamy foam after this time, you should try again with new yeast.
In a large bowl, mix the flours, proved yeast, oil and salt.
Add 1/2 cup water, and then continue adding in small amounts until dough is proper consistency.
Mix well and knead to form a dough.
Put a tablespoon or so of olive oil in the bottom of the bowl and return the dough to the bowl, turning to oil it evenly.
Cover the bowl and leave to rise for 45 minutes or until the dough has doubled in size.
Punch down the dough and move it to a floured surface and knead briefly.
Place the dough, covered, in the refrigerator for at least 2 hours or overnight.
(Note: I have found that the longer the dough is in the refrigerator the higher the chance that it becomes somewhat dry).
Bring the dough to room temperature and divide it into 8-10 balls.
Flour your hands, and roll the dough on a floured surface.
Roll each ball of dough into about an 8 inch circle.
(Note: avoid creasing the dough during this process - they will prevent the pita from ballooning).
Heat a large pan or griddle, and place the pita on the hot griddle.
Cook for 15-20 seconds before turning the bread over gently.
Cook for another minute or until big bubbles appear.
Turn the bread again.
Use a kitchen cloth to press on those areas where bubbles have formed to push air into the flat areas.
Cook until the pita balloons.
(Note: due to a number of different factors, your pitas will not always balloon.
Every time I have made them, I have had a higher and higher success rate, though!
).
Remove pita and repeat with the remaining dough balls.
Enjoy!
Pitas are delicious warm as a side, can be made into a pita pocket sandwich, or with some tzatziki or hummus.","url":"https://recipe.bluelayer.org/recipe/38865/pita-bread"},{"id":"38836","title":"Jalapeno Cornbread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
corn, sweet, white, raw
peppers, jalapeno, raw","directions":"If your machine has a Fruit setting, add the peppers and whole kernel corn at the signal, or about 5 minutes before the kneading cycle has finished.
Select basic bread setting.
Start.","url":"https://recipe.bluelayer.org/recipe/38836/jalapeno-cornbread"},{"id":"38833","title":"Chip Dip Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
onions, raw
salt, table","directions":"In bowl of a stand mixer with paddle attachment, combine water, sugar, yeast, and about 1/3 of the flour.
Mix briefly on low to combine; set aside for 30 minutes until bubbly.
Swap paddle attachment for dough hook.
Add half of remaining flour and knead until shiny and elastic, about 5 minutes.
Add remaining flour, dip, and salt.
Knead with dough hook until fully incorporated and dough is elastic, about 3 minutes more.
Coat a bowl with oil.
Form dough into ball, drop into bowl and turn to coat.
Cover with plastic wrap and set aside to rise until doubled, about 1 hour.
Preheat oven to 350F and sprinkle cornmeal on baking sheet or baking peel.
Lightly flour work surface.
When dough has doubled, move it to work surface and form into preferred shape (boule or batard).
Cover with plastic wrap and set aside to rise until doubled, about 30 minutes.
When doubled in size, remove plastic, slash as desired and bake in preheated oven until browned and done, about 40 minutes.
Cool completely on a rack before slicing.","url":"https://recipe.bluelayer.org/recipe/38833/chip-dip-bread"},{"id":"38822","title":"Irish Soda Bread (Crocker)","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 375F (190C).
Cut margarine into flour, sugar, baking soda, baking powder and salt with pastry blender until mixture resembles fine crumbs.
Stir in raisins and just enough buttermilk so dough leaves side of bowl.
Turn dough onto lightly floured surface.
Knead until smooth, 1 to 2 minutes.
Shape into round loaf, about 6 1/2 inches in diameter.
Place on greased cookie sheet.
Cut an X about 1/2 inch deep through loaf with floured knife.
Bake until golden brown, 35 to 45 minutes.
Brush with margarine or butter, softened, if desired.
1 loaf (12 servings); 125 calories per serving.","url":"https://recipe.bluelayer.org/recipe/38822/irish-soda-bread-crocker"},{"id":"38807","title":"Rosemary Chocolate Chip Shortbread","ingredients":"butter, without salt
sugars, granulated
spices, rosemary, dried
salt, table
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,","directions":"Preheat the oven to 300 degrees F. Cream the butter with sugar using a handheld mixer.
Mix in the rosemary, salt, and flour, 1/4 cup at a time.
Sprinkle in the chocolate chips, and stir by hand until well-distributed.
Gather the dough into a ball.
Cook's Note: If the dough begins to soften or feel greasy, chill the dough for 15 minutes.
Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inch.
Place the dough on a cold ungreased baking sheet.
Prick the top with a fork.
Bake the shortbread for 25 minutes, or until the dough starts to turn a golden color.
Remove the shortbread from the baking sheet and let cool completely on a rack.","url":"https://recipe.bluelayer.org/recipe/38807/rosemary-chocolate-chip-shortbread"},{"id":"38788","title":"Cheddar Beer Bread Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
honey
beverages, carbonated, ginger ale
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
cheese, cheddar
cheese, cheddar","directions":"Make the sponge: Put the yeast in a large mixing bowl or stand mixer bowl.
Add the 1/2 cup warm water and a little bit of the brown sugar.
When proofed (dissolved and bubbly, takes about 10 minutes), add the rest of the brown sugar, the honey, beer, and whole wheat flour.
Mix well, cover with a damp towel and set in a warm place for 1-2 hours.
Finish the bread: Into your sponge mixture, add the remaining warm water, oil, 2 cups of bread flour, salt and shredded cheese.
Mix well either by hand or in a stand mixer with a dough hook.
Continue mixing in the bread flour, a little at a time, until bread comes together in a sticky ball.
(You may not need all the flour.)
Knead about 8-10 minutes in the mixer, or turn out onto a floured board and knead by hand, until smooth and elastic.
Dough should be a little bit sticky.
Place in a greased bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size (about 45 60 minutes).
Punch down the dough.
Flour your work surface well.
Roll out into a rectangle 12 wide by 15 long.
Distribute the cubed cheese evenly over the surface of the bread.
Roll up the dough from the long edge (just like you do when making cinnamon rolls).
Slice into about 15 pieces.
Take each piece into your oiled or floured hands and roll into a ball (poke the cheese chunks to the inside).
Line them up in a greased 9x13 or 10x15 inch pan.
Cover rolls lightly with plastic wrap.
Let rise in a warm place until almost doubled in size (30 45 minutes).
Bake at 350 degrees F about 20-30 minutes until well browned.
Turn out of pan and allow to cool.
You may mix either the sponge or the completed dough mixture together in the evening and pop it into the fridge to rise overnight then finish it the next day.
The slow rising will allow it to develop more flavor.","url":"https://recipe.bluelayer.org/recipe/38788/cheddar-beer-bread-rolls"},{"id":"38769","title":"Roasted Shallots","ingredients":"shallots, raw
oil, olive, salad or cooking","directions":"Place shallots and oil in a bread loaf pan.
You may need to add more oil to cover all the shallots.
Make sure they are all covered.
Cook in a 250F oven until the shallots are soft and have turned a little brown.
Remove shallots from oil and set aside, uncovered in the fridge to cool completely before you cover them.
Pour oil through a coffee filter and let cool in the fridge before you bottle it.
Keep chilled.
I don't know how long it will actually last before going bad, because it only lasts about 2 weeks in my house.
BE ADVISED!
SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning.
SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
I can't stress this enough.
Botulism is nothing to mess around with.
I have never had a problem with my flavored oils.
Always smell them before you use them.
If there is any doubt about the quality, TOSS IT!
You can't be too careful.
Be careful and enjoy.","url":"https://recipe.bluelayer.org/recipe/38769/roasted-shallots"},{"id":"38756","title":"Easy Cinnamon Raisin Rolls","ingredients":"wheat flours, bread, unenriched
butter, without salt
sugars, brown
spices, cinnamon, ground
raisins, seeded
sugars, powdered
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Roll dough out to an 18x8 inch rectangle on a floured surface.
Brush dough with 2 Tbs.
melted butter.
Combine brown sugar, 2 tsp cinnamon and raisins.
Sprinkle over dough leaving 1/2 inch border on sides.
Roll up long side of dough jelly roll fashion.
Pinch seam to seal.
Cut dough into 12 1 1/2 inch slices.
Brush a round baking pan with remaining butter.
Place rolls cut side down in pan.
Let rise in warm place till doubled, 45 minutes.
Bake 22-25 minutes at 350 degrees.
Immeadiately turn onto serving platter.
Combine powdered sugar and cinnamon, add just enough milk to make a thick glaze.
Drizzle over rolls.","url":"https://recipe.bluelayer.org/recipe/38756/easy-cinnamon-raisin-rolls"},{"id":"38755","title":"Moist Vegan Cornbread","ingredients":"syrup, maple, canadian
oil, canola
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Heat oven to 350 degrees.
Stir first three ingredients together.
In another bowl whisk together the flour, cornmeal, baking powder and salt.
Regular salt will work as well.
Mix wet and dry ingredients together and pour into a greased 9x9 square pan.
Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.","url":"https://recipe.bluelayer.org/recipe/38755/moist-vegan-cornbread"},{"id":"38741","title":"Homemade Yeast Milk Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
butter, without salt
oil, olive, salad or cooking","directions":"Put the ingredients into a bowl and mix well.
Add milk and the bread starter and use your fingers or a rubber spatula to mix gently until no longer floury.
Put the mixture from Step 1 into a bread maker or kneader.
Use a rubber spatula or pastry scraper to thoroughly scrape all of the dough out of the bowl.
Knead for 15 minutes (until the dough is nice and smooth).
After 15 minutes, stop kneading, and use a pastry scraper or your hands to divide the dough into about 10 chunks.
This will make the oil blend into the dough more easily.
Return the dough to the bread maker or kneader.
Add in the room-temperature shortening (or butter) and the vegetable oil, and knead for 10 more minutes.
Kneading is complete when a gluten film forms and the dough is translucent enough for you to see your fingers through it when you stretch it out thinly.
Take out the dough and form it into a smooth ball by folding it in on itself and pressing the seams of the dough ball tightly closed.
Put it into a plastic bag.
Hold the mouth of the bag loosely to press out the air, and then tie it shut.
Leave the dough at room temperature overnight to let it rise to a little more than double its original volume.
The number of hours that this step takes will depend on the temperature of the room.
If the dough is rising quickly, you can slow it down by putting it in the refrigerator after awhile.
In my particular case, I let the dough rise at room temperature from about 9 PM until about 8:30 the next morning (in a chilly time of year).
The amount of time that the rising takes really varies widely depending on the room temperature and so forth.
The next day, once the dough has risen enough to fill up the bag, it's ready for the next step.
Take the dough out of the bag and knead it about 3 times by turning it over, folding in the edges and pushing out any air bubbles.
Divide the dough into two portions and form each into a round ball with a smooth, taut surface.
Place plastic wrap over the balls of dough and give them about 30 minutes of \"bench time\" to rest at room temperature.
Use a rolling pin to roll out each ball of dough into a 25 cm oval, pushing out any air bubbles as you go.
Fold in the sides of the oval so that the right and left edges overlap a bit in the middle.
With the rolling pin or your hands, press in the sides of the dough to fit the width of your loaf pan and then roll the dough up starting from the end closer to you.
Use your fingers to pinch the end of the rolled up dough firmly closed.
Put the rolled up dough into a greased loaf pan, and gently press down on the top of the dough with your fist to slightly flatten and even out the height of the rolls of dough.
Cover with plastic wrap and put it into the oven on the bread-rising setting at about 30 C for about 1.5 hours to let the dough rise a second time.
The amount of time is approximate.
Let it rise until the top of the dough is about 1.5 cm from the top of the pan.
Pre-heat your oven to 220 C. The dough will continue to rise while the oven heats up, so keep it in a cool pace until the oven is ready.
Just before you bake it, the dough will have risen to about 1 cm from the top of the pan.
Bake the bread in the preheated oven at 220 C for 15 minutes, and then lower the temperature to about 190~200 C and bake for an additional 13 minutes.
When it's done baking, drop the pan once firmly on a hard surface to loosen the bread so you can remove it from the pan.
If the bread seems stuck to the pan, you can knock the sides of the pan against the sink or some such place, and it will come loose.
It's so fluffy and soft!
When I let the dough sit for the second rising until it filled up 90 percent of the pan, it spread into the corners too tightly and came out with sharp edges like this.
The homemade yeast bread starter is made with 1 part starter liquid and one part flour mixed with a pinch of salt.
It's ready to use on the 4th day.
This time I used grape yeast.
For this loaf, I used Golden Yacht brand flour and baked the bread with rounded tops.
To get this rounded top, on the second rising, let the dough rise all the way to the top of the loaf pan and then bake for 25~30 minutes at 190 C.
These photos are from a time when I let the dough rise overnight for about 8 hours at a room temperature of about 20 C and then, because of my schedule, put the dough in the refrigerator for about 2 hours for the second rising.
Here are some freshly made white bread rolls.
I made these by dividing the dough into portions of about 50 g and baking for 10 minutes at 170 C and then an additional 5 minutes at 160 C. They came out so light and soft.
These are round-topped loaves made with Haruyo Koi Blend flour.","url":"https://recipe.bluelayer.org/recipe/38741/homemade-yeast-milk-bread"},{"id":"38728","title":"St. Gregory's Abby Altar Bread","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Measure water into mixing bowl and add yeast, stirring until the yeast dissolves.
Sir in the honey, oil and salt.
Add flour a little at a time, unsifted.
If the flour does not completely dampen, add a tablespoon or more water.
Turn out onto a lightly floured board and knead thoroughly for 5 minutes.
The kneading is VERY important.
After the kneading, when the dough is nice and elastic, replace the dough in th bowl and cover with a damp towel and let it rise for an hour and a half.
It should double in bulk.
Preheat oven to 350F.
Turn the dough onto a lightly floured board and knead for a moment.
Roll the dough to about a quarter inch thickness and cut into rounds with a biscuit cutter or tin can or appropriate size.
Toato soup can (2.5 inches) produces a host for 25.
Tuna fish can (3.5 inches) a host for 50.
Press a line across the dough with the blade of a knife vertically and horizontally.
This makes a cross and divides the loaf into quarters.
Transfer to a very lightly oiled (or silpat covered) baking sheet.
Bake for 10-12 minutes.
The loaves may be sealed in plastic bags, after cooling, and frozen for future use.","url":"https://recipe.bluelayer.org/recipe/38728/st-gregorys-abby-altar-bread"},{"id":"38726","title":"Gingerbread House","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cloves, ground
spices, cinnamon, ground
spices, ginger, ground
leavening agents, baking soda
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light","directions":"In a saucepan, cook the butter, sugar, milk and corn syrup at low heat until the butter has melted and the sugar has dissolved.
Remove from heat then pour into a mixing bowl and let it cool for a few minutes.
Sift together the flour, cloves, cinnamon, ginger and baking soda; add to the butter mixture and mix until combined.
Refrigerate the dough for about 30 minutes, then roll the dough to about 1/8 inch thickness.
Cut out shapes and transfer them onto a cookie sheet lined with parchment paper.
Bake at 400 degrees F for 10 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/38726/gingerbread-house"},{"id":"38725","title":"Whole Wheat Flour and Olive Oil Square Bread (One Loaf)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
nuts, walnuts, english","directions":"Make the dough in the bread maker.
Roughly chop the walnuts, and please add them in when it starts the mixing phase.
Lightly release the gas once the first proofing is done, and bench for 15 minutes.
After benching, lightly release the gas and stretch the dough out into a rectangle.
Fold the dough into thirds according to the size of the pan.
Blend it together so that air doesn't get in.
Roll it up but not too tightly~.
Roll it up by rolling it back and forth.
Close the ends firmly.
Place into a pan coated with grease, then let it rise for the second time.
Once it has risen to about 80% of the pan, bake in the oven at 200C for 30 minutes.
After baking, remove the lid and lightly drop the whole pan onto the counter to remove excess air.
Now your healthy, whole wheat flour sliced bread is done.
The walnuts accent the fluffy bread nicely.
This is whole wheat walnut bread with the fragrance of olive oil.
This one was eaten topped with honey.
I recommend this as well.","url":"https://recipe.bluelayer.org/recipe/38725/whole-wheat-flour-and-olive-oil-square-bread-one-loaf"},{"id":"38715","title":"One Hour Sandwich Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Instructions for mixing the dough by Stand Mixer, which is my preferred method:
Combine flour, instant yeast, sugar, and salt in the bowl of the stand mixer that has been fitted with a dough hook.
Mix on low speed for 30 seconds.
With mixer running, slowly pour in the water and olive oil at the same time.
Continue mixing on low until the dough comes together and becomes smooth, about 4 minutes.
Remove bowl from the stand mixer, scraping any dough that remains on the dough hook into the bowl.
Pull dough from bowl with your hands and form a smooth dough ball.
Then put it back in bowl, cover with a clean tea towel and let rise in a warm place for 15 minutes.
Mixing the dough by Food Processor:
Combine flour, instant yeast, sugar and salt in the bowl of a food processor that has been fitted with a blade or dough blade.
Pulse 10 times.
With the food processer running, pour the water and olive oil into the feed chute.
Continue processing until the dough forms a cohesive ball.
Spin the dough ball 20 times and shut off the food processor.
Remove the dough, form a smooth dough ball and place in a lightly oiled mixing bowl.
Cover with a clean tea towel and let rise in a warm place for 15 minutes.
Mixing the dough by Hand:
Combine flour, instant yeast, sugar and salt with a whisk or fork in a large mixing bowl.
Pour the warm water and olive oil into the flour mixture and use a sturdy spoon to combine into a shaggy dough.
Use your hands to knead for 8 minutes*.
After kneading for 8 minutes, cover the bowl with a clean tea towel and let rise in a warm place for 15 minutes.
*If you find it difficult to knead in the bowl, you can turn the dough out onto a clean surface to knead it.
After kneading, just return the dough to the bowl and allow it to rise as instructed above.
Next:
Turn dough out onto a clean surface and divide in half.
Form each half into a ball and place 5-6 inches apart on a baking sheet that has been lined with parchment paper or a silpat, or has been lightly greased.
Use a sharp knife to slash the top of the loaf about 1/4 of an inch deep.
This allows the steam to escape the baking loaf.
To bake the loaves:
Arrange the racks in your cold oven so that one rack is on the very bottom and one is positioned in the center of the oven.
Place the baking sheet with the loaves on the center rack and a bread or cake pan that is full of very hot tap water on the bottom rack.
Close the oven and turn your oven on to 400F.
It is imperative that you start this in a cold oven!
Set your timer for 40 minutes.
That 40 minutes is all that stands between you and fresh bread.
The crust should be a deep brown and quite firm when you remove the loaves from the oven.
Transfer the loaves to a rack to cool completely if you wish to slice them, or you can do like I normally do and cool one loaf while tearing the second one into pieces and slathering with cold sweet cream butter.","url":"https://recipe.bluelayer.org/recipe/38715/one-hour-sandwich-bread"},{"id":"38707","title":"Baked Chicken Tenders","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard","directions":"Preheat Oven to 425F.
Mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise.
Mix bread crumbs and cheese in a gallon-size zippie bag.
Prepare baking sheet with cooking spray.
Put 1-2 chicken tenders in the zippie bag with the bread crumbs and shake to coat.
Place chicken tenders in a single layer on prepared baking sheet.
Continue until all tenders are coated and on the baking sheet.
Bake in preheated oven for 8 minutes.
Gently flip each one, so as not to remove the breading, and bake an additional 8 minutes.
Serve with your favorite dipping sauce.","url":"https://recipe.bluelayer.org/recipe/38707/baked-chicken-tenders"},{"id":"38705","title":"Sweet & Sour Meatballs","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, onion powder
milk, buttermilk, fluid, cultured, lowfat
delallo, italian seasoned breadcrumbs,
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
molasses
catsup
vinegar, cider
sauce, ready-to-serve, pepper, tabasco","directions":"Gently combine all of the meatball ingredients.
Form small, bite-size meatballs, dredge in flour and brown in vegetable oil.
Combine the sauce ingredients and pour over the meatballs.
Bring to a low simmer and cook for 20 minutes until the meatballs are glazed and cooked through.","url":"https://recipe.bluelayer.org/recipe/38705/sweet-sour-meatballs"},{"id":"38701","title":"Basil & Garlic Pizza Dough (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
spices, basil, dried
spices, garlic powder
cheese, parmesan, hard
cornmeal, degermed, unenriched, yellow","directions":"Add all ingredients (except cornmeal) into breadmaker in the order suggested by your breadmachine manufacturer.
Process on Dough setting.
Sprinkle cornmeal on pizza pan.
Turn dough out onto floured board, and knead in any flour necessary to make the dough easy to handle.
Roll out dough and place on pizza pan.
Top as you prefer, and bake at 425 for 15 to 25 minutes or until done - edges of crust should be golden, and cheese bubbly.","url":"https://recipe.bluelayer.org/recipe/38701/basil-garlic-pizza-dough-abm"},{"id":"38687","title":"Saffron Shortbread","ingredients":"spices, saffron
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Set a rack over a sauce pan of boiling was.
Put the saffron in a saucer on the rack and let the saffron steam for 3 to 4 minutes or until it is brittle.
Remove from steam and crumble the saffron.
In a large bowl stir together the flour, the crumbled saffron, baking powder, salt and sugar.
Blend the mixture until it resembles a coarse meal.
Sprinkle the dough with the orange flower water and blend it well.
Pat the dough into an 8 inch square bakng pan and bake in the lower third of a pre-heated 350F oven for 1 hour, or until it is golden.
Cut the shortbread into squares while it is still warm, transfer the squares to a rack, and let them cool.","url":"https://recipe.bluelayer.org/recipe/38687/saffron-shortbread"},{"id":"38680","title":"Blue Cheese & Roasted Pepper Spread","ingredients":"butter, without salt
cheese, parmesan, hard
cheese, blue
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
nuts, almonds
mustard, prepared, yellow
spices, pepper, black
sauce, worcestershire","directions":"Combine all ingredients in medium bowl, except for nuts.
Beat at medium speed, scraping bowl often, until well mixed.
Add nuts; stir to combine or garnish.
Cover and refrigerate.
Serve at room temperature, with crackers, pita points, cocktail breads or cut up vegetables.
Have fun!","url":"https://recipe.bluelayer.org/recipe/38680/blue-cheese-roasted-pepper-spread"},{"id":"38678","title":"Easy English Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 425F or 220C and grease baking tray with margarine ready.
Sift the flour, sugar, baking powder, baking soda and salt together.
Cut in the margarine or butter till mixture resembles very fine breadcrumbs, then stir in the raisins and coconut.
Add the milk and mix to make a smooth dough.
(Adding a little more milk if necessary.
The mix should not be too dry).
Knead very lightly for ten seconds on a lightly floured surface.
Roll or pat to about 3/4\" thick (2 cm) and either cut into individual scones.
Bake for approximately 12 minutes (makes about 18 scones).","url":"https://recipe.bluelayer.org/recipe/38678/easy-english-scones"},{"id":"38677","title":"Susan's Stuffed Mushrooms","ingredients":"mushrooms, white, raw
pork, fresh, loin, tenderloin, separable lean only, raw
cheese, cheddar
bread crumbs, dry, grated, plain","directions":"Remove stems from mushrooms and dice stems; set aside.
In large skillet brown sausage.
With slotted spoon remove meat and drain on paper towel.
Remove all but 2 tablespoons of meat drippings.
In hot drippings over medium heat cook diced stems until tender, about 10 minutes stirring often.
Remove skillet from heat and add sausage, cheese and bread crumbs and stir until well blended (will be thick).
Allow mixture to cool enough to be handled and fill mushroom caps being careful not to break the mushroom cap.
Place in ungreased baking pan and bake for 15 minutes.
Note: You may add any additional seasoning to meat you like!
I add this mixture to my meat:.
1tsp onion powder.
1 tsp season salt.
2 tbsp of chopped garlic (or 1 tbsp of garlic powder).
Dash or 2 of crushed red pepper flakes.
Salt and pepper to taste.
And I top each cap with a dab of cheese.
You can make ahead and keep in fridge until ready to cook.","url":"https://recipe.bluelayer.org/recipe/38677/susans-stuffed-mushrooms"},{"id":"38669","title":"Super Easy Gyoza Dumpling Skins","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic","directions":"Mix the bread and cake flours in a bowl, and add boiling water.
Mix with a rubber spatula lightly.
Take the dough out onto a clean surface and knead for a couple minutes.
If it needs more moisture, add boiling water.
Finish kneading when the dough becomes smooth like mochi rice cake.
Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
Cut into about 25 pieces.
Roll in your hands to make a ball, and flatten.
Cover the work space with flour (bread or cake flour), and roll out the dough with a rolling pin.
How to pan-grill the Gyoza: Heat a non-stick pan on high heat, and add vegetable oil.
When the oil is heated, line the Gyoza on the pan and grill until lightly browned on the bottom (do not move too much).
(Continued) Add water 1/3 of the way up on the side of the Gyoza.
Cover with a lid, and turn down the heat to low.
When there is barely any water, remove the lid and bring up the heat to high.
Pour vegetable oil around the pan, and the Gyoza is ready when the bottom is nicely browned.
How to boil Gyoza: Drop Gyoza into boiling water.
Boil for 2~3 minutes after they float to the surface.
The Gyoza is ready when they puff up.
Drain quickly and enjoy.","url":"https://recipe.bluelayer.org/recipe/38669/super-easy-gyoza-dumpling-skins"},{"id":"38663","title":"Seriously Delicious Pizza Made from Scratch","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Place all of the ingredients into a bowl and whisk with cooking chopsticks.
Once it's begun to settle, put the dough onto a counter and knead it for about 10 minutes until smooth.
Allow dough to rise (30 minutes).
Separate into two portions and let sit for 15 minutes.
Cover with a wrung cloth so that the dough doesn't dry out.
Flatten into 28 cm disks with rolling pin.
Poke holes in the dough with a fork.
Top with whatever you like.
Bake in the oven at 190 - 200C for 15 - 20 minutes.
Margherita pizza.
Mixed toppings pizza.
Japanese style onion and bacon pizza.
Have a pizza party!","url":"https://recipe.bluelayer.org/recipe/38663/seriously-delicious-pizza-made-from-scratch"},{"id":"38660","title":"Milky Rich Sandwich Bread Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients while measuring atop a scale.
Place the dry yeast in it's appropriate place and start the dough-making course.
If you want to leave it all to your bread maker use the quick-bake course and a lightly-toasted color.
Separate into two, make into round shapes, cover with wrap and let sit for 15 minutes.
Spread it out and remove the gas.
Make a three-way fold.
Then stretch it out a bit.
Roll it up into a ball.
Be sure to close it tightly.
Do the same with the other one.
If your pan isn't non-stick type then coat with a little bit of oil.
Add the dough, spray with water, and use the bread-rising function on your oven to second rise at 35C for 35 minutes.
It's okay once it's expanded to 80% of the pan.
Close with a lid and bake in the preheated oven at 200C for 25 minutes.
Open the lid and drop down to remove the bread, and place on a rack to cool.","url":"https://recipe.bluelayer.org/recipe/38660/milky-rich-sandwich-bread-loaf"},{"id":"38656","title":"Vegan (Sweet) Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sweetener, syrup, agave
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
soymilk, original and vanilla, unfortified
egg substitute, powder
margarine, regular, 80% fat, composite, stick, without salt
corn, sweet, white, raw","directions":"Preheat oven to 350F
Coat a 9x9 inch baking pan(or a 12 muffin pan)with cooking spray.
Combine all ingredients, stirring until consistent.
Spread into pan (or pour into muffin pan).
Bake 25-30 minutes or until sides begin to brown and toothpick comes out clean.
Cool on a rack before slicing if using a 9x9 pan.
I did the muffin version and it took 25 minutes to get the way I like them but 30 would have only made them dark brown.
(The 9x9 pan version from the original recipe calls for 25-30 minutes also.
).","url":"https://recipe.bluelayer.org/recipe/38656/vegan-sweet-cornbread"},{"id":"38649","title":"Moist, Chewy & Fluffy Whole Wheat Bread","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Place the yeast in the yeast container in the bread maker and put the other ingredients into the bread pan and press start.
Let the bread maker do the rising.
After the first rising, divide into two portions and gently release the gas.
Form into balls and cover with plastic wrap.
Cover with a damp towel and let it rest for 20 minutes.
Release the air from each ball of dough and roll out.
Fold the top and bottom edges into the center and then roll up the dough from the side.
Place in the bread tray with the seam side down.
Let the dough rise a second time.
Use the oven's bread proofing function at 40C for 50-60 minutes Let it rise until it just barely reaches the edges of the bread tray.
Bake for 25 minutes in a preheated 190C oven and then it's finished.","url":"https://recipe.bluelayer.org/recipe/38649/moist-chewy-fluffy-whole-wheat-bread"},{"id":"38641","title":"Dark pizza sauce","ingredients":"tomato sauce, canned, no salt added
spices, oregano, dried
sugars, granulated
vinegar, balsamic
spices, basil, dried
salt, table
spices, pepper, black
spices, garlic powder","directions":"Mix all the ingredients in a pot bring to boil.
Turn heat down simmer 20 minutes.
Spread over pizza dough dip breadsticks.
You can freeze this for 6 months.","url":"https://recipe.bluelayer.org/recipe/38641/dark-pizza-sauce"},{"id":"38627","title":"Honey and Sunflower Bread (bread Machine)","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
seeds, sunflower seed kernels, dried","directions":"Place the ingredients into the bread pan in order listed above or follow instruction specified by your bread machine user manual.Place the sunflower seeds on the raisin/nut dispenser or added when the \"raisin beep\" sounds.
Set the machine to Basic Raisin Mode.
Select medium size.
Press start.","url":"https://recipe.bluelayer.org/recipe/38627/honey-and-sunflower-bread-bread-machine"},{"id":"38616","title":"White Bread Abm","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place water, sugar, salt, oil, flour and yeast into pan of bread machine.
Bake on White Bread setting.
Cool on wire racks before slicing.","url":"https://recipe.bluelayer.org/recipe/38616/white-bread-abm"},{"id":"38604","title":"Chewy Italian Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"To make the biga:.
Combine 1/4 teaspoons yeast and 1/4 cup warm water, let stand about 5 minutes, until dissolved.
Mix in 3/4 cup flour until completely moistened.
Gather into a ball and put into a glass bowl, cover with plastic wrap and let sit for 3 - 5 hours, until very bubbly and tripled in size.
To mix dough, combine 1 teaspoons yeast in 1/4 cup warm water until dissolved, about 5 minutes.
Place biga in a large bowl, add 1/4 cup ice cold water and mix on low speed with paddle until smooth, add yeast mixture, salt and remaining 3/4 cup ice cold water, mix until blended.
Add 2 3/4 cups flour and beat on medium speed until well blended.
Change to dough hook and beat on medium speed until very smooth and elastic, about 12 - 15 minutes (dough will be very sticky).
Scrape dough into an oiled 2 quart bowl, wrap with plastic wrap and let rise until tripled in size, about 3 hours.
Sprinkle board generously with flour and scrape dough onto it.
With floured hands, gently fold in half and pinch a seam, turn over and form into a 12 - 13 inch smooth log.
Lightly sprinkle with flour, cover loosely with plastic wrap and let stand until puffy, about 30 minutes.
While dough is rising, place a large baking stone (or large baking sheet) in oven and set to 425F, let heat at least 30 minutes.
Flour a 14\" x 17\" piece of stiff cardboard or unedged baking sheet and gently lift dough onto it, stretching dough out to about 16 inches long.
Shake floured board or sheet to slide dough diagonally onto baking stone or baking sheet.
Bake until deep golden brown, about 30 - 35 minutes.
Cool on wire rack.
Times are approximate, altogether the bread takes most of the day to complete.","url":"https://recipe.bluelayer.org/recipe/38604/chewy-italian-bread"},{"id":"38602","title":"Toffee Bars Made Easy","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Make a parchment paper or foil sling for 8-inch pan.
This is essential if you are to have any hope of getting the bars out of the pan without crumbling.
Preheat oven to 350 degrees F.
Stir flour, sugar and salt together in small bowl.
Pour in melted butter and stir.
Use fingers to thoroughly mix butter with dry ingredients.
Dump butter/flour mixture into prepared pan and pat down smooth.
Bake in preheated oven for 20 minutes.
Immediately after removing from the oven, sprinkle chips evenly over the surface of shortbread cookie base.
Allow to sit until all chips are completely melted and soft.
VERY carefully use a knife or back of a spoon to spread soft chips in an even layer.
If desired, sprinkle chopped, toasted nuts over the top.
Put in refrigerator until chocolate layer hardens.
Remove cookies and sling from pan carefully.
Slice into 16 pieces.","url":"https://recipe.bluelayer.org/recipe/38602/toffee-bars-made-easy"},{"id":"38598","title":"Spinach Provolone Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
cheese, provolone
spinach, raw
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 375 degrees F. Grease a 9x5-inch bread pan and set aside.
Whisk the flour, sugar, baking powder, salt and pepper together in a large bowl.
Stir in the provolone and spinach.
Add the beer and stir until just combined.
Pour batter into the prepared pan and smooth the top.
Pour the melted butter over the top.
Bake for 45 minutes.
Allow the bread to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/38598/spinach-provolone-beer-bread"},{"id":"38585","title":"Ethiopian Honey Yeast Bread (Whole Grain!)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
egg, white, raw, fresh
honey
spices, coriander seed
spices, cinnamon, ground
spices, cloves, ground
salt, table
milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched","directions":"In smal1l bowl, sprinkle yeast over warm water.
Let stand 3 minutes, then stir to dissolve.
Set in warm place 5 minutes; should double in volume.
If it doesn't, repeat procedure.
Combine egg whites, honey, coriander, cinnamon, cloves, and salt in deep bowl, mixing until smooth.
Add yeast mixture, milk, and 5 tablespoons melted margarine.
Beat until well blended.
Stir in 4-4 1/2 c flour (1/2 cup at a time), until it is too stiff to stir.
(You may not need all ofthe flour).
On lightly floured board, knead dough.
Add remaining flour as necessary to prevent sticking.
Knead 5 minutes.
Place in large, greased bowl.
Cover with damp cloth and let sit in warm place for 90 minutes.
Grease baking sheet with 1 tablespoon margarine.
Punch down dough and knead again for 3 minutes.
Shape into a round, and place on baking sheet.
Preheat oven to 325F.
Let rise 10 minutes while oven preheats.
Bake 1 hour until top is crusty and light golden brown.","url":"https://recipe.bluelayer.org/recipe/38585/ethiopian-honey-yeast-bread-whole-grain"},{"id":"38570","title":"Easy Smoke-Flavored Pinto Beans","ingredients":"beans, snap, green, raw
ground turkey, raw","directions":"You will find a package of smoked turkey neck bones in the freezer section for about $2-3.
Soak pinto beans overnight.
Drain and rinse again.
Pour drained beans into a 4-5 quart pot
Add smoked turkey neck bones (or 2 smoked ham hocks)
Cover with water that is 1-1/2 to 2 inches over the beans and neck bones bones or hocks.
Bring to boil and then reduce heat to low and cover.
Cook for about 5 hours until the beans are tender and the water is a kind of gravy.
Check every hour or so to make sure that the water level is at least 1 inch higher than the beans.
Remove from heat and remove neck bones or hocks.
Serve with bread or rolls to dip into the gravy water.
NOTE: This does very well cooking all day in a crock pot set on low in the morning.
And the beans only taste better the next day and the next and the next.","url":"https://recipe.bluelayer.org/recipe/38570/easy-smoke-flavored-pinto-beans"},{"id":"38567","title":"Crumb Topping for Pie","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"In a small-medium bowl, mix together the sugar and flour.
Mix in butter with a fork or stand mixer just until the topping resembles bread crumbs.
Sprinkle generously over pie before baking.","url":"https://recipe.bluelayer.org/recipe/38567/crumb-topping-for-pie"},{"id":"38565","title":"Banana Oatmeal Bread Recipe","ingredients":"water, bottled, generic
egg substitute, powder
oil, canola
bananas, raw
sugars, brown
salt, table
milk, buttermilk, fluid, cultured, lowfat
oats
wheat flours, bread, unenriched
oats
leavening agents, yeast, baker's, active dry","directions":"Soak oats in 1/3 c. boiling water till the mix is at room temperature.
Place all ingredients in order given in machine and program for white bread.","url":"https://recipe.bluelayer.org/recipe/38565/banana-oatmeal-bread-recipe"},{"id":"38564","title":"crusty artisan bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"mix first 3 ingredients, then add flour
mix dough with hands until well mixed and dough forms
knead dough several times, then put dough in a plastic grocery bag, making sure all the air is out
refridgerate dough at least 3 hours, but it can be stored for 3 days in fridge
when ready to bake, boil a pot of water and put it in the oven.
shape dough and put on a greased cookie sheet in oven with pot of water for about a hour to rise
leaving water in oven,take bread out and preheat oven to 450
bake 25-30 mins","url":"https://recipe.bluelayer.org/recipe/38564/crusty-artisan-bread"},{"id":"38553","title":"Veiled Farm Girls","ingredients":"bread crumbs, dry, grated, plain
sugars, granulated
spices, cinnamon, ground
butter, without salt
cream, fluid, heavy whipping
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
nuts, hazelnuts or filberts","directions":"In a nonstick skillet, combine the bread crumbs, sugar, cinnamon, and butter.
Stirring constantly with a heatproof spatula or wooden spoon, heat over medium heat until the crumbs are uniformly golden.
Remove from the heat.
In a large bowl, whip the cream until stiff.
Layer the applesauce, bread crumbs, and cream in individual glass bowls.
(I prefer at least two layers of each.)
The top layer should always be whipped cream, \"veiling\" the dish.
Sprinkle with the chopped nuts and serve.","url":"https://recipe.bluelayer.org/recipe/38553/veiled-farm-girls"},{"id":"38548","title":"Cinnamon Raisin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
raisins, seeded
seeds, sesame seeds, whole, dried
sugars, granulated
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
beverages, almond milk, unsweetened, shelf stable","directions":"Preheat the oven to 350F.
Lightly coat a 9-x-S-inch loaf pan with vegetable oil, clarified butter (see Notes), or cooking spray, or line the bottom of the pan with parchment paper, and set aside.
In a large bowl, whisk together the flour, raisins, sesame seeds, sugar, cinnamon, baking powder, baking soda, and salt.
Make a well in the center of the dry ingredients.
Add the milk to the dry ingredients and mix thoroughly with a spoon until a stiff batter forms.
Spread the batter evenly in the prepared loaf pan.
Gently knock the bottom of the pan on your kitchen counter to remove any air pockets in the batter.
Cover the pan with aluminum foil to keep the top of the loaf from splitting.
Bake for 40 minutes.
Remove the pan from oven, discard the foil, and return the pan to the oven.
Bake for 30 additional minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Let cool.
Toast slices and serve them along with a non-hydrogenated margarine or Clarified Butter (see Notes).","url":"https://recipe.bluelayer.org/recipe/38548/cinnamon-raisin-bread"},{"id":"38535","title":"Olive Garden Breadsticks","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
spices, garlic powder","directions":"For the dough, pour the water into a stand mixer with the sugar and yeast.
Let that sit and froth for about 10 minutes.
Then add salt, butter and 2 cups of flour.
Mix the dough with your mixer on low.
Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean.
Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces.
Roll those pieces into long snakes.
Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 F. Let them rise for about 15 minutes, or until doubled in size.
Once risen, brush them with 1 1/2 tablespoons of melted butter and sprinkle them with salt.
Return them to the oven and heat oven to 400 F. Once the temperature hits 400 F, start your timer and bake them for 12-15 minutes or until golden brown.
While they are baking combine the rest of the melted butter with the garlic powder.
When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.","url":"https://recipe.bluelayer.org/recipe/38535/olive-garden-breadsticks"},{"id":"38533","title":"Homemade French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"1.In mixing bowl, combine warm water, sugar, and yeast.
Let sit for 5-10 minutes.
2.Add salt and 1 cup of flour.
Mix together vigorously with a whisk until smooth.
3.Using a spoon stir in enough of the remaining flour to form a dough that is a little sticky, but stiff enough to work with.
4.Knead for 5 minutes, adding flour as necessary.
Dough should be smooth and elastic.
5.Grease bowl, and return dough to bowl.
Cover with towel.
Allow to rise for approximately 1 hour, or until doubled in size.
Let your dough rise in a warm place (70-75 degrees) and free from drafts.
6.Punch down dough and divide into 2 equal portions.
Form each half into a long baguette shape the length of your pan.
I used a jelly roll sheet.
I also twisted my loaves.
(You could form into another shape if youd like, but you may have to adjust baking time.
).
7.Cover with towel and let rise for approximately 30 minutes.
8.Bake at 350 degrees for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/38533/homemade-french-bread"},{"id":"38498","title":"Connecticut Sausage Whirls","ingredients":"pork sausage, link/patty, unprepared
onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large fry pan, saute sausage and onion in 1 tablespoon of oil until browned.
Set aside.
In a large bowl, combine flour, salt, and baking powder.
Cut in butter with pastry blender until mixture resembles coarse crumbles.
Stir in milk to make soft dough.
Divide dough in half.
Roll out each half on a floured surface making 2 (10x15-inch) rectangles 1/2 inch thick.
Spread evenly with sausage and onion.
Roll up as for jellyroll.
Seal edges.
Wrap in plastic wrap and freeze until ready to use.
Thaw bread and preheat oven to 400*.
Bake \"loaves\" on greased baking sheet for 10 minutes until golden.
Cook 10 minutes before slicing.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/38498/connecticut-sausage-whirls"},{"id":"38497","title":"Raisin Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
raisins, seeded","directions":"In a standing mixer fitted with a dough hook, combine both flours, the salt and the yeast.
Turn the machine to medium low, add the water and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed.
Increase the speed to medium and knead until a soft dough forms, about 2 minutes longer.
Add the raisins and knead just until evenly distributed.
Transfer the dough to a lightly floured work surface and form into a ball.
Set the dough in a well-floured bowl, cover with plastic and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 450 and spray a 9-inch, enameled cast-iron casserole with vegetable cooking spray.
Turn the dough out into the casserole.
Cover with plastic wrap and let stand until the dough is doubled in bulk, about 1 hour.
Remove the plastic.
Dust the top of the dough with all-purpose flour.
Using a razor blade or sharp knife, make a shallow X in the top of the dough.
Bake for about 35 minutes, until the loaf is risen, lightly golden on top and an instant-read thermometer inserted into the center of the loaf reads 200.
Tip the bread out onto a wire rack.
Let the bread cool slightly before slicing and serving.","url":"https://recipe.bluelayer.org/recipe/38497/raisin-rye-bread"},{"id":"38496","title":"Made in Advance Caramel Syrup","ingredients":"sugars, granulated
water, bottled, generic
water, bottled, generic","directions":"Items to prepare A deep one-handled pot, a colander larger than the pot, and a tea towel to layer at the bottom of the sink (a pot holder will also work).
Put the sugar and water into the pot and set on high heat.
Do not leave the stove until the caramel sauce is done!
When parts of the liquid start to brown, lightly mix it once to even it.
Crystals will start to form, so do not stir it up.
When the bubbles start to brown and it starts to smoke, put the pot in the sink on top of the tea towel, cover with the colander, then add the boiling water.
Be careful not to burn yourself!
Tilt the pot and if the liquid is thick, return it to heat, and lightly melt it.
Then, it's done!
If you burn it to the point where the smoke burns your eyes, it will be bitter.
With 200 g sugar, 40 ml water, and 80 ml boiling water, it will make a sauce thicker than malt syrup.
It's thick, like jam.
I used the sauce for standard pudding.
And Florentines.
And for banana bread.
And biscuits, too.","url":"https://recipe.bluelayer.org/recipe/38496/made-in-advance-caramel-syrup"},{"id":"38493","title":"Chocolate-Dipped Coconut Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Combine flour, baking powder, salt; set aside.
Beat together butter, sugar and vanilla until light and fluffy.
Stir in four 1/2 cup at a time and mix until well-blended.
Stir in coconut.
Form dough into a 4 x 7 inch rectangle.
Wrap and refrigerate until firm, 2 hours.
Preheat oven to 300F (150C).
Butter two large baking sheets.
On floured surface, roll dough into an 8- by 14-inch rectangle about 1/4 inch thick.
Using floured knife with long blade, cut into 24, 2-inch squares.
Arrange squares, 1-inch apart, on buttered sheets.
Bake 25 to 30 minutes until golden.
Cool on racks.
Line 2 large baking sheets with waxed paper, set aside.
Melt chocolate and butter together, stirring to blend well.
Dip half of each cookie diagonally into chocolate, shaking off excess.
Arrange on paper-lined sheets.
Refrigerate until chocolate sets, about 10 minutes.
Store airtight at room temp or freeze longer.","url":"https://recipe.bluelayer.org/recipe/38493/chocolate-dipped-coconut-shortbread"},{"id":"38472","title":"Phipps Famous Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
rice flour, white, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element.
Roast the flour, watching it all the time until it is medium brown.
Turn the flour with a spatula to brown the other side.
The entire procedure takes about three minutes and gives the flour a rich nutty flavour.
Let the flour cool.
Mix the soft butter with the fruit sugar and add the sifted rice flour.
Fold in the roasted flour and blend well.
Chop the chocolate into chunks just a little smaller than a sugar cube.
Mix them into the dough, taking care you don't soften the chocolate too much.
Shape as desired.
Bake at 300F for 1 hour.
Cool, then store in an airtight container.
Yield depends upon size and shape.","url":"https://recipe.bluelayer.org/recipe/38472/phipps-famous-shortbread"},{"id":"38458","title":"Rye Starter","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic","directions":"In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste.
Cover with a damp cloth, and set aside at room temperature for 24 hours.
Stir well, and discard 1/2 of the rye flour paste.
Stir 1/2 cup rye flour and 1/4 cup water into the remainder.
Cover with a damp cloth, and set aside at room temperature for 24 hours.
Repeat for day three.
Some activity should now be noticeable: the starter should be bubbly.
Stir well.
Measure starter, and transfer to a 1 quart glass jar.
Stir in amounts of water and bread flour equal to the amount of starter.
Add more water until the starter resembles a thick but pourable batter.
Set aside for 24 hours.
Starter should be very active with lots of bubbles in the batter.
Stir well.
Measure, and return 1 cup starter to the jar.
Begin feeding regularly, every 4 to 6 hours, doubling the starter each time.
For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.","url":"https://recipe.bluelayer.org/recipe/38458/rye-starter"},{"id":"38457","title":"Multigrain Bread (2 Lb Loaf)","ingredients":"water, bottled, generic
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sunflower seed kernels, dried
wheat germ, crude
seeds, flaxseed
oat bran, raw
oats
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in order listed or according to your bread machine manufacturers instructions.
Put settings for a 2 lb loaf, multigrain loaf for a light or medium crust.
Wait and enjoy!","url":"https://recipe.bluelayer.org/recipe/38457/multigrain-bread-2-lb-loaf"},{"id":"38456","title":"Cajun Pecan Catfish","ingredients":"fish, catfish, channel, wild, raw
lemon juice, raw
oil, olive, salad or cooking
a cajun life, all purpose cajun seasoning,
spices, thyme, dried
nuts, pecans
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
parsley, fresh","directions":"Preheat oven to 425 degrees.
Coat a shallow baking dish with nonstick cooking spray.
Place fish in pan and set aside.
Combine oil, cajun seasoning, lemon juice and thyme in a small bowl and mix well.
Spoon or brush half of the mixture on the fish.
Combine breadcrumbs, chopped pecans, parsley, parmesan cheese and the remaining half of the oil mixture in a small bowl and mix well.
Spread mixture onto fish filets.
Bake for 10 to 15 minutes (longer depending on the thickness of the fish) or until fish flakes easily.
Garnish with parsley sprigs and lemon wedges.","url":"https://recipe.bluelayer.org/recipe/38456/cajun-pecan-catfish"},{"id":"38455","title":"Teatime Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 325F (160C).
Using electric mixer, beat butter and sugar in bowl until well combined.
Sift flour and salt into butter mixture.
Using fingertips rub mixture until moist clumps form.
Gently knead until soft dough forms.
Divide dough in half.
Press out 1 dough piece to 9.
5 inches round, about 1/4 inch; thick.
Roll lightly with rolling pin to smooth top.
Using 3 inch diameter cookie cutter, cut out in 8 cookies.
Reserve scraps.
Repat pressing, rolling and cutting with remaining dough piece.
Gather dough scraps together.
Press out dough scraps to form round and cut out additional cookies.
Arrange cookies on 2 large baking sheets.
Pierce each cookie several times with fork.
Bake until pale golden, about 12 minutes.
Cool slightly.
Transfer cookies to racks; cool completely.","url":"https://recipe.bluelayer.org/recipe/38455/teatime-shortbread"},{"id":"38453","title":"Bread Machine Oatmeal Bread","ingredients":"water, bottled, generic
honey
butter, without salt
oats
wheat flours, bread, unenriched
wheat germ, crude
salt, table
leavening agents, yeast, baker's, active dry","directions":"PUt ingredients into the bread machine according to manufacturer's directions.
Bake on basic white 1.
1.5 pound setting.","url":"https://recipe.bluelayer.org/recipe/38453/bread-machine-oatmeal-bread"},{"id":"38451","title":"Basic Sponge","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Lightly spoon flour into a dry measuring cup; level with a knife.
Place all the ingredients in a food processor, and process for 1 minute or until well-blended.
Spoon mixture into a medium bowl; cover and chill sponge for 2 to 24 hours.","url":"https://recipe.bluelayer.org/recipe/38451/basic-sponge"},{"id":"38446","title":"Navajo Fry Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large Dutch oven or heavy pot, heat the oil over medium high heat.
I like to do this outside on a grill or using my camp chef stove so the entire house doesnt smell like frying oil.
While the oil is heating, microwave the flour in 15-second increments until it is warmed all the way through.
Do not skip this step or your dough will be difficult to work with.
To the warm flour, add the baking powder and salt and give it a quick stir.
Slowly stir in the warm water and milk.
Knead it a little until you get a smooth and stretchy dough.
If it is too sticky, add a little more flour; if it is too dry, add a little more water.
Pull off pieces of dough that are roughly half a cup in size and roll into a ball then smash that ball flat between your hands, pat/flip it back and forth between your hands, stretching around the edges as you go until you have a thin, flat round (it is a little like flipping pizza dough).
You can roll them out with a pin but hand stretching works better.
Test the oil to make sure its the right temperature by taking a small piece of dough and putting it into the oil.
If it floats and turns golden after counting to 10, it is ready.
When the oil is ready, gently fry two or three rounds at a time (if you add too many, they will stick together and the oil will cool down and they will end up strangely shaped and soggy).
Once the bottoms are golden brown, flip them and fry the other side until golden.
Remove them from the oil using tongs and allow them to drain on paper towels.
Repeat until all the dough is fried.
Top with your favorite sweet or savory toppings.","url":"https://recipe.bluelayer.org/recipe/38446/navajo-fry-bread"},{"id":"38445","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Stir the softened butter and sugar together until well mixed.
Add in the flour a cup at a time; you may have to knead in the last cup but don't over mix the dough.
At this point I separate the dough roll into 3 logs about 2 inches in diameter and chill them slightly.
If you are real adventurous you can roll the dough out and use cookie cutters.
Preheat oven to 350.
Once they are chilled enough to slice them, place the slices on an ungreased cookie sheet.
You can make them thin or thick (I like them about an 1/8 of an inch), just bake until the underneath is slightly golden.
They are nicest if you can hide them away for a couple of weeks in a tin, Mum always said they got *shorter* I think it meant richer and more buttery tasting.
I only make these at Christmas and you can decorate them with sprinkles if you like before baking.","url":"https://recipe.bluelayer.org/recipe/38445/shortbread-cookies"},{"id":"38439","title":"Triple Seed Bread (ABM)","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in machine in order recommended by the manufacturer.
Select basic cycle.","url":"https://recipe.bluelayer.org/recipe/38439/triple-seed-bread-abm"},{"id":"38420","title":"Fried Green Tomatoes II","ingredients":"bread crumbs, dry, grated, plain
sugars, granulated
salt, table
spices, pepper, black
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average","directions":"Stir together bread crumbs, sugar, salt and pepper.
Coat tomatoes in the crumb mixture.
Heat oil in a large frying pan over medium-high heat.
Fry tomatoes for 2 minutes on each side.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/38420/fried-green-tomatoes-ii"},{"id":"38419","title":"Sauerkraut Rye Bread","ingredients":"sauerkraut, canned, solids and liquids
water, bottled, generic
molasses
butter, without salt
sugars, brown
spices, caraway seed
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select Basic Bread Cycle; press Start.","url":"https://recipe.bluelayer.org/recipe/38419/sauerkraut-rye-bread"},{"id":"38416","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Combine all ingredients.
Knead into a round and cut a cross on top.
Bake on a cookie sheet at 400 degrees for 40 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/38416/irish-soda-bread"},{"id":"38415","title":"Cuban Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"Mix the 2 cups whole wheat and 2 cups of the white flour together.
Add the yeast, the sugar, and the salt.
Pour in the hot water and beat for 100 strokes (or 3 minutes with a mixer).
Stir in the rest of the flour until it is no longer sticky.
Knead it for 8 minutes.
Put the dough in a metal bowl that you have sprayed with cooking spray.
Cover it with a damp towel.
Let it rise for 15 minutes.
Punch it down.
Divide it into 2 pieces.
Shape each piece into a round loaf and put them on a baking sheet that you have sprayed with cooking spray.
Cut an x in the top of each loaf.
If you want you can brush the top with water and put sesame seeds or poppy seeds on top.
Put the pan on the middle rack of a cold oven.
Put a pan of boiling water on the bottom shelf.
Heat the oven to 400 degrees.
Bake the bread for 40-50 minutes or until it is deep golden brown.
**Ifyou want to use your food processor, put all the dry into the bowl.
Turn it on and slowly add the water until the dough forms a ball.
Let it spin 20 times.","url":"https://recipe.bluelayer.org/recipe/38415/cuban-bread"},{"id":"38405","title":"Mimi's Parmesan Cheese Bread (Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
honey
cheese, parmesan, hard
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
honey
cheese, parmesan, hard
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put into the bread machine in the order that the manufacturer recommends.
Basic cycle; light crust; loaf size.
Watch after it begins to knead to see if you need more liquid or more flour as you want it the right consistency--add a little at a time till it is right.
Cool on rack.","url":"https://recipe.bluelayer.org/recipe/38405/mimis-parmesan-cheese-bread-bread-machine"},{"id":"38400","title":"California Breakfast Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
honey
molasses
leavening agents, baking soda
salt, table
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
raisins, seeded
nuts, pecans","directions":"Preheat oven to 400 degrees.
Prepare a non-stick loaf pan by spraying with cooking spray.
Mix together all ingredients and pour into prepared pan.
Place pan in oven and lower oven temperature to 350 degrees.
Bake for 1 hour.
Turn loaf out on rack and cool.
Allow bread to cool at least 8 hours before slicing and toasting this bread.","url":"https://recipe.bluelayer.org/recipe/38400/california-breakfast-bread"},{"id":"38396","title":"Kunza Diet Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, brown
honey
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, nutmeg, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 300F.
Fill greased floured pans 1/2 thick with batter.
Bake for 1 hour.
Let dry in oven at low heat for 2 hours.
Let cool and cut into 60 square inch pieces.
Lasts forever practically.","url":"https://recipe.bluelayer.org/recipe/38396/kunza-diet-bread"},{"id":"38389","title":"Scotch Shortbread I","ingredients":"butter, without salt
sugars, granulated
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Sift dry ingredients over unsalted, softened butter.
Cut in butter until completely incorporated.
Knead dough on floured surface until soft, about 2 minutes.
Roll dough into 2 cylinders and cover with plastic wrap.
Chill one hour.
Preheat oven to 350 degrees F (180 degrees C).
Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter.
Bake for 5 minutes on ungreased cookie sheet.","url":"https://recipe.bluelayer.org/recipe/38389/scotch-shortbread-i"},{"id":"38388","title":"Honey White Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
honey
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put everything in the bread machine's bread pan and turn the machine on.
a 1 1/2 pound loaf makes 18 slices.
per serving-.
Calories :86 Sodiom : 90 mg.
Cholesterol : 0 mg Fat :3 g.
Fiber:2.5g.","url":"https://recipe.bluelayer.org/recipe/38388/honey-white-wheat-bread"},{"id":"38384","title":"Allergen-free Rice Flour Mini Loaves","ingredients":"rice flour, white, unenriched
corn, sweet, white, raw
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Soak the dry yeast in 30 ml of the listed amount of the lukewarm water (a rough estimate of the lukewarm water is fine).
Spread out parchment paper in your pound cake pan.
Combine the rice flour, cornstarch, sugar, and salt in a bowl with a whisk.
Then mix in the warm water, followed by the dry yeast.
Add the oil last and mix well.
The batter will become creamy.
If it hasn't become creamy, add more warm water.
See the image for reference.
Pour into the pan.
Gently cover with plastic wrap and let sit at room temperature.
Allow to rise to twice it's volume.
It'll depend on the temperature of the water - if it's not that warm, it'll take time to rise.
Once the batter has risen to 1.5 times its volume, preheat your oven to 200C.
When it gets to 2 times its volume, bake for 25-30 minutes.
Cover with aluminum foil mid-way to stop it from burning.
It's done if you can cleanly skewer it with a toothpick.
Remove from the pan and cool.
Cut it once it's cooled.
It stays soft and chewy even the next day.
Everyone can enjoy eating the same bread, even those with allergies.
I tried making sandwiches with this.
My husband tried it out and said it was delicious, gobbling it up.
Take care with what you put in the sandwich with regards to eggs and milk allergies.","url":"https://recipe.bluelayer.org/recipe/38384/allergen-free-rice-flour-mini-loaves"},{"id":"38374","title":"Bread Machine Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Add ingredients in the order reccommended for your bread machine and set to dough cycle.
After it's finished, transfer dough to lightly oiled pan.
For a thick crust, cover and allow to rise for about 20 minutes; for thin, bake right away.
Heap with toppings of your choice and bake in 450F oven for about 20 minutes (I sometimes put the crust in for about 5 minutes before adding toppings to speed it up a little bit and to prevent a soggy crust).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/38374/bread-machine-pizza-dough"},{"id":"38364","title":"Bread Machine Indian Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
molasses
salt, table
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Set up according to your bread machine directions.
Makes a one and a half pound loaf.","url":"https://recipe.bluelayer.org/recipe/38364/bread-machine-indian-bread"},{"id":"38363","title":"Brown Ale Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
molasses
beverages, carbonated, ginger ale
butter, without salt","directions":"Combine dry ingredients.
Add beer slowly, while mixing, until it forms a dough.
Add molasses to dough.
Pour dough into a bread pan.
Pour butter over top of dough.
Bake at 375 degrees for 50 minutes.
Let cool for 15 minutes before eating.
Note: This is a dense dough, so be sure to sift the flour.
Without sifting, it will be TOO dense.","url":"https://recipe.bluelayer.org/recipe/38363/brown-ale-bread"},{"id":"38361","title":"Hanky Pankies","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
spices, garlic powder
spices, pepper, black
cheese, parmesan, hard
wheat flours, bread, unenriched","directions":"In a large skillet, cook sausage over a medium heat until it is browned and cooked through.
Stir onion, garlic powder, black pepper, and process cheese into the skillet.
Stir until the cheese is melted and the ingredients are well combined.
Spread 1 tablespoon of mixture onto each slice of cocktail rye.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/38361/hanky-pankies"},{"id":"38345","title":"Beginner's Bread - a Pantry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix dry ingredients together.
Add oil and water, mixing with a fork until sticky and stiff.
Start mixing with your hands to form a nice dough ball.
If it is too sticky add flour if too dry add water.
Add just a teaspoon at a time.
When your dough balls nicely then turn it out onto floured counter.
Knead the dough.
To knead do you press it, fold it, stretch it, turn it, repeat.
Continue kneading for a full 5 minutes.
This is very important.
Do not short this step.
Let dough rest a few minutes.
Clean your bowl and spray it with a little oil.
Put dough in bowl and turn to coat with oil.
Place dough in a warm spot to rise and cover with a tea towel.
Dough should double in size.
This may take upto 2 hours.
When dough has risen punch it down with your fist to force the air out.
Knead dough again just long enough to get all the air out.
Let dough rest while you oil a loaf pan.
Put doughball in pan and cover with teatowel.
Let rise again until double in bulk.
Set the oven to 350 (you do not need to preheat it) Cook for 30-40 minutes or until golden brown.
Carefully turn the hot bread out of the pan and onto a dishtowel on the counter.
Thump the bottom with your finger.
If it sounds hollow then it is done.
If it doesn't sound hollow, then put it back into the pan and bake it some more.
Allow the bread to cool down for a few minutes before slicing it.
Note if you do not get good results with this recipe check your yeast for freshness and try again but increase your kneading time a bit.","url":"https://recipe.bluelayer.org/recipe/38345/beginners-bread-a-pantry-recipe"},{"id":"38340","title":"Easy Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 375 degrees F. Grease a loaf pan with cooking spray.
Place dry ingredients in a medium bowl and stir to mix.
Add beer and stir just until flour is incorporated.
Bake for 40-45 minutes.
Let cool for 10 minutes before slicing.
Serve with butter.","url":"https://recipe.bluelayer.org/recipe/38340/easy-beer-bread"},{"id":"38335","title":"Peanut Bun","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
salt, table
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
butter, without salt","directions":"Combine all ingredients in a mixer, mix well with medium speed.
Add in butter,beat with medium speed until a smooth and elastic dough is formed.
Rest the dough for 1 hour.
Divide dough in 50g each portion, leave aside for 10 minutes.
Flatten each dough.
Wrap in peanut butter and poll into round shape.
Use fingers to make 5 strips over the bun.
Place into baking tray.
Leave to rise until doubled in size.
Sprinkle with sesame seeds.
Bake in preheated oven at deg 180C for 10 minutes until cooked.","url":"https://recipe.bluelayer.org/recipe/38335/peanut-bun"},{"id":"38332","title":"Bread Dip Mix","ingredients":"spices, pepper, red or cayenne
spices, pepper, black
spices, oregano, dried
spices, rosemary, dried
spices, basil, dried
parsley, fresh
spices, garlic powder
spices, garlic powder
salt, table","directions":"Mix together in jar.
Use 1 tablespoon on plate and add extra virgin olive oil and mix.
Dip warm bread in mixture.","url":"https://recipe.bluelayer.org/recipe/38332/bread-dip-mix"},{"id":"38311","title":"Homemade Sticky Buns","ingredients":"wheat flours, bread, unenriched
sugars, granulated
butter, without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
nuts, pecans
butter, without salt
sugars, brown","directions":"Make on dough cycle or on MANUAL.
This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 18 inch thick depend on how many and how big you want to make them.
Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge.
Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle.
You can also add the same amount of chopped nuts and raisins.
Roll up into a log and cut off about 1 1/2 to 2 inches and place in a lightly greased pan.
Let rise 45 minutes and bake 15 to twenty minutes at 350F (180C).","url":"https://recipe.bluelayer.org/recipe/38311/homemade-sticky-buns"},{"id":"38306","title":"Jane's Totally Wheat Bread (Using Food Processor)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
vital wheat gluten
oil, canola","directions":"Proof yeast in warm water.
Add brown sugar, salt and applesauce to yeast.
Place flour and wheat gluten into the bowl of a large food processor and process briefly to mix.
(Check your food processor manual to make sure your processor is powerful enough to process bread dough and to determine how much flour your processor can handle.
If necessary, process this recipe in two batches).
I use a 14 cup Cuisinart processor.
(Note: vital wheat gluten is available in bulk or boxes at health food stores).
Add oil to processor and process briefly to mix.
.
Start processor and slowly pour liquid through the feed tube.
You may need more or less liquid depending on the type of flour and the humidity.
Within about 30 to 60 seconds the mixture should form a ball.
If it doesn't, add more water or flour (whichever is necessary) for the dough to form a ball.
After the dough forms a ball, process for an additional 30 to 60 seconds until smooth and elastic.
Do not overprocess because processing causes the dough to heat up and it might heat up so much that you kill the yeast.
When making 100 percent whole wheat bread in my processor, it helps to use a dinner knife to \"premix\" the dough.
Pour the liquid into the bowl (without the processor running) and mix briefly with a dull knife until most of the flour is moistened.
Then process as above.
Turn dough out onto a lightly floured board and form into a ball.
This is your opportunity to ensure that the dough has the proper ratio of flour to liquid.
Place dough into a lightly oiled bowl and turn to coat the surface of the dough with the oil.
Cover with kitchen towel or plastic wrap and let rise in warm place until doubled.
Turn risen dough out onto lightly floured board and knead a few times.
Cut dough in half and let rest for 10 minutes.
Roll half of dough into a rectangle about 1/2 inch thick.
Turn board so long edge of rectangle is facing you.
Fold right half over middle and press with fingers to seal.
Fold left half over middle (so the \"new rectangle\" is as wide as your bread pan) and seal.
Roll (beginning at narrow side) tightly, pressing as you go with your fingers to seal well.
Pinch ends and tuck under loaf.
Place in a greased loaf pan (8 inches by 4 1/4 inches by 2 1/2 inces).
Oil the top of the loaf.
Cover with a kitchen towel or loose plastic wrap and let rise in a warm place until almost doubled.
Bake at 325 degrees F until done.
This takes about 29 minutes in my oven.
Turn out and let cool on a rack.","url":"https://recipe.bluelayer.org/recipe/38306/janes-totally-wheat-bread-using-food-processor"},{"id":"38302","title":"Easy & Elegant Pork Tenderloin","ingredients":"corn, sweet, white, raw
bread crumbs, dry, grated, plain
oil, olive, salad or cooking","directions":"Preheat oven to 425 degrees F (220 degrees C).
Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.
Place pork on a shallow cooking sheet.
Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut.
Let the pork rest for 10 minutes, then cut into 1/2 inch slices.","url":"https://recipe.bluelayer.org/recipe/38302/easy-elegant-pork-tenderloin"},{"id":"38276","title":"Very Versatile Ginger Jam","ingredients":"spices, ginger, ground
honey
lemon juice, raw","directions":"Freeze the ginger, skin and all.
Grate the ginger without peeling the skin.
Freezing the ginger makes it easier to grate since the fibers are brittle and don't get hairy.
Put the grated ginger and honey into a sauce pan and simmer.
When it starts to simmer, add lemon juice, and briskly stir.
Store in a clean jar.
Mix with hot water to make a hot ginger drink, or put it in your black tea to make ginger tea.
Either way, it'll warm you up.
Spread on bread.
I also recommend putting it in yogurt.
Here is an apple and ginger jam.
All you have to do is grate 1/4 of an apple into the ginger jam when simmering.
It will give a fruity touch.
When I used brown sugar in place of honey, it gave the jam a deep flavor.
The color is not so appetizing, though.","url":"https://recipe.bluelayer.org/recipe/38276/very-versatile-ginger-jam"},{"id":"38263","title":"Cuban Bread Using ABM Dough Cycle & Oven","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
oil, olive, salad or cooking
salt, table
water, bottled, generic
water, bottled, generic","directions":"ABM:.
Add all ingredients in the order directed by your ABM's manual.
Process on the dough cycle per manual's direction.
OVEN:.
DO NOT PREHEAT the oven.
When the dough cycle ends, remove the dough from the machine and divide in half.
Roll each piece into a 12-inch log.
Place 2 inches apart on a lightly greased baking sheet (or on top of parchment paper cut to fit the baking sheet :) ).
With a sharp knife or single-edged razor blade, cut 3 parallel diagonal slits in the top of each loaf.
DO NOT LET RISE.
Place in COLD oven.
Turn the heat to 375 degrees.
Bake for 30 minutes, or until the loaf sounds hollow when the bottom is tapped.","url":"https://recipe.bluelayer.org/recipe/38263/cuban-bread-using-abm-dough-cycle-oven"},{"id":"38254","title":"Traditional Florentine Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Mix the water with the sugar and yeast.
Let stand for 5 minutes until dissolved and the yeast starts to bubble.
Add the salt, olive oil and 1 cup of the flour and mix well.
Add 2 more cups of flour, dough should be still a little sticky but should be able to form a ball.
Turn out onto floured surface and start to knead, adding a little bit of flour as needed, until your dough is smooth and elastic, about 10 minutes.
Form a fall, place into an oiled bowl and cover with a cloth napkin.
Let dough rise for 45 minutes.
Punch down and divide in half.
Preheat oven to 400F If using a pizza stone, be sure to put the stone in the oven while it heats up.
If using a baking pizza pan, lightly oil your baking pizza pan.
Otherwise, shape pizza on a lightly floured surface.
With your hands, press on the dough to spread it out to about 1/2 cm high (very thin).
Top pizza with toppings of your choice.
Allow to rest for 10-15 minutes.
If using a pizza stone, transfer to pizza stone.
Drizzle olive oil over the top of the pizza before placing into the oven and bake for 18-22 minutes if using a pizza pan, 8-5 minutes if using a pizza stone, or until the cheese has melted and the crust is golden.","url":"https://recipe.bluelayer.org/recipe/38254/traditional-florentine-pizza-crust"},{"id":"38240","title":"Cheddar Cayenne Twists (Abm)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
cheese, cheddar
spices, pepper, red or cayenne
mustard, prepared, yellow
salt, table
water, bottled, generic
water, bottled, generic
spices, paprika","directions":"Add all ingredients except paprika in the order your bread machine requires.
Set on dough setting.
When machine beeps, remove from machine, left rest 5 minutes.
Cut dough in half.
On lightly floured work surface, roll out dough into a 1./4 inch rectangle.
Cut lengthwise into 1/4 inch wide strips, 6 inches long.
Gently twist and place on lightly greased baking pans.
Sprinkle lightly with paprika.
Bake at 375 degrees for 20 minutes or until lightly brown.
Remove from oven and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/38240/cheddar-cayenne-twists-abm"},{"id":"38231","title":"Scotch Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"In a large mixing bowl, combine the flour and sugar.
Cut in the butter until the mixture resembles fine crumbs.
Knead the dough until smooth, about 6-10 minutes.
Pat into an ungreased 15 x 10 inch baking pan.
Pierce with a fork.
Bake at 325 F for 25-30 minutes or until lightly browned.
Cut into squares while warm.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/38231/scotch-shortbread"},{"id":"38226","title":"Au Gratin Potatoes (Pillsbury) Recipe","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
cheese, parmesan, hard
potatoes, raw, skin
bread crumbs, dry, grated, plain
margarine, regular, 80% fat, composite, stick, without salt","directions":"Heat oven to 350iF.
In medium saucepan, heat 1/4 c. margarine; stir in flour and salt.
Add in lowfat milk.
Cook till mix boils and thickens, stirring constantly.
Stir in cheeses and potatoes.
Pour into greased 2 qt casserole dish.
Combine crumbs with margarine; sprinkle over potatoes.
Cover; bake for 1 to 1 1/2 hrs or possibly till bubbly.","url":"https://recipe.bluelayer.org/recipe/38226/au-gratin-potatoes-pillsbury-recipe"},{"id":"38225","title":"Unknownchef86's Bread Starter","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
water, bottled, generic","directions":"Stir the yeast into the flour til well-mixed.
In a medium bowl, whisk the flour-yeast mixture and sugar into the water til thoroughly incorporated.
Store in a glass gallon jar to allow room for fermentation (it will bubble up).
Cover top with cheesecloth to allow for ventilation.
Stir down occasionally with a wooden or plastic spoon -- don't ever use metal utensils or containers.
Refresh the batter at least once a week with 1/2 cup water and 3/4 cup flour.
If necessary, you can refresh it every three days.","url":"https://recipe.bluelayer.org/recipe/38225/unknownchef86s-bread-starter"},{"id":"38215","title":"Cheesy Focaccia Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, thyme, dried
spices, oregano, dried
spices, basil, dried
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic
cheese, parmesan, hard
cheese, mozzarella, low sodium","directions":"Combine all dry ingredients in a mixing bowl.
Stir in 1 Tbsp oil and water.
(It already smells heavenly, doesnt it?)
Knead a few times till smooth.
Cover and let rise for 20 minutes.
Pat dough 1/2 thick on a greased cookie sheet.
Brush with remaining tablespoon of olive oil (I just use my hand, but if you have an aversion to touching oil, feel free to use a pastry brush.)
Sprinkle with cheeses.
Bake at 425 F for about 12 minutes or until lightly browned.
Try not to eat the entire batch by yourself (not that I have ever done that of course, just speaking hypothetically.)","url":"https://recipe.bluelayer.org/recipe/38215/cheesy-focaccia-bread"},{"id":"38214","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched
salt, table
vanilla extract","directions":"Preheat oven to 350 F. Beat butter until light and fluffy.
Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often.
Sift in cornstarch and mix.
Sift in all purpose flour and salt and mix until dough comes together (it will be soft).
Stir in vanilla.
Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 11 minutes, until bottoms brown lightly.
Remove from cookie sheet to cool.","url":"https://recipe.bluelayer.org/recipe/38214/shortbread-cookies"},{"id":"38203","title":"Chocolate Milk Shake","ingredients":"ice creams, chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, ovaltine, classic malt powder
spartan, real semi-sweet chocolate baking chips,","directions":"Place all the ingredients in a bar blender and process on low speed until all the ingredients are well incorporated and a smooth shake forms, about 30 to 45 seconds.
Pour into 2 tall glasses and serve immediately.
*Cook's Note: For an extra-special treat, add 3/4 cup of crumbled cookies (such as chocolate sandwich cookies, chocolate chip cookies, or shortbread) along to the blender with all other ingredients.","url":"https://recipe.bluelayer.org/recipe/38203/chocolate-milk-shake"},{"id":"38198","title":"Super Moist Pumpkin Bread","ingredients":"nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
leavening agents, baking soda
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
pumpkin, raw
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two 8x4 inch loaf pans.
Spread walnuts in a single layer on an ungreased baking sheet.
Toast in the preheated oven for 8 to 10 minutes, or until lightly browned.
Set aside to cool.
In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon.
Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed.
Fold in the flaked coconut and toasted walnuts.
Divide the batter evenly between the prepared pans.
Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Remove from oven, and cover loaves tightly with foil.
Allow to steam for 10 minutes.
Remove foil, and turn out onto a cooling rack.
Tent loosely with the foil, and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/38198/super-moist-pumpkin-bread"},{"id":"38188","title":"Amish Friendship Bread Starter Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat","directions":"Place 1 c. sugar, 1 c. lowfat milk and 1 c. flour in a large plastic ziploc bag.
Keep sealed and squeeze every day for 17 days.
(room temp)Let the air out if you need to.
On day 18 do nothing.
On days 19,20, and 21 stir.
On day 22 stir and add in 1 c. sugar, 1 c. lowfat milk and 1 c. flour.
and squeeze again.
On days 23,24, and 25 and 26 squeeze.
On day 27 add in 1 c. lowfat milk, 1 c. flour and 1 c. sugar.
squeeze till mixed well.
It is now ready to use.
Use one c. for the bread, one c. to keep and give the rest away.
The original starters don't normally call for yeast in the recipe because when they began years ago there was no such thing as yeast.
I have the recipe to keep it going if anyone wants it.","url":"https://recipe.bluelayer.org/recipe/38188/amish-friendship-bread-starter-recipe"},{"id":"38180","title":"Healthy Barley \"Chocolate\" Cream","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
water, bottled, generic","directions":"Add the barley flour and sugar to a mug.
Gradually add hot water whilst blending the ingredients together with a spoon until you come to your preferred consistency.
If you blend to a firm consistency like this, it looks very much like chocolate cream.
You can eat this delicious cream on it's own when you're craving something sweet.
Generously cover a piece of Oil-free Carrot Gingerbread with this cream for a delicious dessert!.","url":"https://recipe.bluelayer.org/recipe/38180/healthy-barley-chocolate-cream"},{"id":"38175","title":"English Cobblestone Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Follow directions for your bread machine.
I take my bread out of the machine before the final rise, put it in a greased bread pan let it rise, and bake it at 350 degrees for 22 to 26 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/38175/english-cobblestone-bread"},{"id":"38173","title":"Unyeasted Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic
honey
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a baking sheet.
In a large mixing bowl, sift whole wheat flour, bread flour, salt and baking powder.
Sift three more times.
Mix in 1/4 cup oil.
In a separate bowl, dissolve honey in water.
Stir into flour mixture.
Mix just until a sticky dough pulls together.
Turn dough out onto a well floured surface and divide into four pieces.
Form pieces into desired shape.
Place loaves on lightly greased baking sheet.
Bake in preheated oven for 18 minutes.
Remove from oven, brush with remaining 2 tablespoons oil and bake for 10 to 15 minutes longer, until bottom of loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/38173/unyeasted-bread"},{"id":"38162","title":"How to Make Your Own Almond Meal & Almond Flour","ingredients":"nuts, almonds
water, bottled, generic","directions":"For ALMOND FLOUR, you first must blanch the almonds by boiling about 3 cups of water then soaking the almonds in it for 1-2 minutes.
Rub the skins off with a dishcloth or squishing the almonds out of the skins by hand.
Dry the almonds off or let them air dry-- water will turn those babies into almond butter!
You need a really strong food processor blades for grinding and chopping to do this-- but be careful with this step!
If the almonds are ground too hard and too consistently, you will end up with almond butter.
Thus, the best thing to do is to use the pulse, not consistent run, on the processor until the almonds are ground up but make sure they don't release too much oil.
If it looks like that, let the mixture rest for a minute or two before continuing to grind the almonds.
Empty the unit's contents into an airtight container.
Stir with a fork or small whisk to remove any oil dispersion or lumps.
For best storage, keep refridgerated.
Why?
At room temp, unlike grain flours like regular all-purpose, oat, and barley flours, almond flour quickly absorbs flavors and odors its surrounded by.
Almond flour is good for fine applications like cookies, cakes, breads, and as a gluten-free and wheat-free thickening agent.
ALMOND MEAL: Follow the same instructions listed above-- except you don't blanch the almonds!
Almond meal is better for coarser applications such as breading on tofu and fish, cookie garnish, etc.","url":"https://recipe.bluelayer.org/recipe/38162/how-to-make-your-own-almond-meal-almond-flour"},{"id":"38153","title":"Fool You Fudge","ingredients":"sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract
nuts, almonds
raisins, seeded","directions":"In a medium heavy saucepan (glass saucepans work best, but any kind will do) combine the sugar, salt, butter and evaporated milk over medium heat.
Stir the mixture constantly until it comes to a boil.
Continue constantly stirring and let the mixture boil for about 5 minutes.
Remove the mixture from the heat and stir in the marshmallows, chocolate chips and vanilla.
Now is also the time to add any of the nuts and/or dried fruits you want.
Stir the mixture vigorously for a minute or until the marshmallows have all melted and the fudge becomes a nice chocolate color.
Quickly pour the fudge into a foil-lined bread loaf pan and place it into the refrigerator overnight or until it is firm and fully chilled.
Note : You can also pour the fudge into a foil-lined 8-inch square pan.
To slice, take the fudge out of the refrigerator and tip the pan upside-down to remove the foil.
Then, let the fudge slab stand for 15-30 minutes or until it softens slightly but is still cold.
(You don't need to let the fudge soften if you use the 8-inch square pan, just slice it into 1 1/2 inch squares.)
Slice into 1 inch thick slabs, wrap with wax paper and share with family and friends!","url":"https://recipe.bluelayer.org/recipe/38153/fool-you-fudge"},{"id":"38135","title":"Vegan Pumpkin Bread Healthy and Tasty","ingredients":"seeds, flaxseed
water, bottled, generic
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, canola
pumpkin, raw
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
nuts, walnuts, english","directions":"Preheat the oven to 350 degrees.
Mix together the flaxseed and water until thickened.
Combine flax mixture in a large bowl with sugar, applesauce, oil, and pumpkin.
In a medium bowl, stir together the flour, spices, baking soda, bvaking powder, and salt.
Stir the dry ingredients into the wet.
Fold in the walnuts.
Lightly grease lof pans.
Divide tinto two regular 8 inch loaf pans or four mini loaf pans.
If you'd like, sprinkle on some oats or turbinado to garnish.
Bake the large loaves for about 55 minutes and the smaller loaves for about 40 minutes.
Let sit for 20 minutes before removing from the pans.","url":"https://recipe.bluelayer.org/recipe/38135/vegan-pumpkin-bread-healthy-and-tasty"},{"id":"38121","title":"Irish Soda Bread","ingredients":"currants, zante, dried
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Position a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a baking sheet.
Put the currants in a medium bowl and cover with hot water.
Soak for 15 minutes and drain.
In a large bowl, whisk together the flour, cake flour, sugar, baking soda, and salt.
Add the butter and, using your hands, work it into flour mixture, until it is about the size of small peas.
Stir in the currants.
Add the buttermilk and stir with a spatula, just until the flour is moistened and comes together in a shaggy dough.
Turn the dough out onto a floured work surface and knead lightly until just smooth, about 1 minute.
Form the dough into a ball and place on the center of the prepared baking sheet.
Using a sharp knife cut a 1/4-inch-deep \"X\" into the top of the dough to let the fairies out.
Bake until well browned and the bottom sounds hollow when tapped lightly with your knuckles, about 1 hour.
Transfer the bread to a rack and let cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/38121/irish-soda-bread"},{"id":"38112","title":"Melted Sugar Glue for Candy Houses","ingredients":"sugars, granulated
sugars, granulated","directions":"Pour sugar into a heavy pot.
Place over medium heat and cook, stirring often, until the sugar melts and liquefies - about 5 to 10 minutes.
Watch closely to avoid burning, and be very careful handling it because it is extremely hot.
Use to glue gingerbread cookie or graham cracker pieces together to make candy houses.","url":"https://recipe.bluelayer.org/recipe/38112/melted-sugar-glue-for-candy-houses"},{"id":"38106","title":"Buttery Garlic Basil Sprouted Wheat Croutons","ingredients":"wheat germ, crude
butter, without salt
spices, garlic powder
spices, basil, dried
spices, oregano, dried","directions":"Preheat oven to 300F
Cut bread slices into desired sized cubes.
Place bread cubes into a large bowl.
In a small microwave safe dish, melt butter for about 20 seconds (time may vary, just melt the butter)
Add seasonings to butter, wisk well with a fork.
Slowly drizzle butter mix onto bread cubes while tossing bread cubes around.
So they are evenly coated.
Continue to toss around for about a minute.
On 2 seperate baking/cookie sheets lined with parchment paper (it just helps with clean up) place cubes in a single layer.
You dont want to overcrowd them.
Coking one batch at a time, bake 15 minutes, toss about cookie sheet and bake another 15 min.
You may need additional or less time.
They r done when browned and crispy.
Let cool.
Serve right away or store in an airtight container or ziplock bag.
Makes about 4-5 cups croutons
Enjoy!","url":"https://recipe.bluelayer.org/recipe/38106/buttery-garlic-basil-sprouted-wheat-croutons"},{"id":"38100","title":"Flat (Out) Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"In a large bowl, mix together yeast and 3/4 cup water; let stand 5 minutes.
Add remaining 1/2 cup water, flour, sugar, salt, and olive oil; mix until a dough is formed.
Turn dough out onto a lightly floured work surface and knead until firm, about 5 minutes.
(Or use your Kitchen Aid mixer to knead the dough).
Lightly oil a large bowl and add dough.
Cover with plastic wrap and keep in a warm place; let rise until dough has doubled in size, about 2 hours.
Divide dough into 8, 2 oz.
pieces.
Roll each piece of dough out to an 1/8-inch-thick oblong circle; cover dough with a clean towel.
Heat griddle over high heat and lightly coat with olive oil.
Working with one piece of dough at a time, uncover and add to griddle.
Cook flatbread until bubbling and brown, 40 seconds to 1 minute, then turn and continue cooking 20 seconds more.
Remove flatbread from heat; wipe griddle clean.
Repeat process with remaining pieces of dough.","url":"https://recipe.bluelayer.org/recipe/38100/flat-out-bread"},{"id":"38082","title":"Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table","directions":"Heat oven 325 degress.
cream butter and sugar till light and fluffy.
Add flour and salt,.
1 cup at a time.
Butter and flour a cake pan or jelly roll pan, press shortbread into pan evenly and prick with fork so that it does not rise.
lower oven temp to 275 and bake for 35 mins turning pan around at halfway --
shortbread should be light brown and a little crunchy, sprinkle with sugar when still hot.","url":"https://recipe.bluelayer.org/recipe/38082/scottish-shortbread"},{"id":"38080","title":"Chewy Ginger Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In food processor work bowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds.
Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds.
With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds.
Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds.
Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes.
Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds.
Increase speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape dough onto work surface; divide in half.
Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper.
Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes.
Alternatively, refrigerate dough 2 hours or overnight.
Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees.
Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface.
Peel off top parchment sheet and gently lay it back in place.
Flip dough over; peel off and discard second parchment layer.
Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside.
Repeat with remaining dough until cookie sheets are full.
Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time.
Do not over bake.
Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4.
Repeat with remaining dough until all dough is used.","url":"https://recipe.bluelayer.org/recipe/38080/chewy-ginger-cookies"},{"id":"38043","title":"Poolish","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Stir together the flour, water, and yeast in a mixing bowl until all of the flour is hydrated.
The dough should be soft and sticky and look like very thick pancake batter.
Cover the bowl with plastic wrap and ferment at room temperature for 3 to 4 hours, or until the sponge becomes bubbly and foamy.
Immediately refrigerate it.
It will keep for up to 3 days in the refrigerator.
You can make this in larger or smaller batches, depending on the formula you plan to use it in, or make more than you need and use the leftover in another bread, such as Poolish Baguettes (page 213).
The poolish sponge can be used as soon as it ferments, but as with other pre-ferments, I prefer to give it an overnight retarding to draw out more flavor.
It is acceptable to substitute biga for poolish and vice versa, as long as you adjust the water in the final formula to compensate for the change.
Poolish %
Bread flour: 100%
Water: 107%
Instant yeast: .27%
Total: 207.3%","url":"https://recipe.bluelayer.org/recipe/38043/poolish"},{"id":"38027","title":"Pinon Bread","ingredients":"nuts, pine nuts, dried
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Mash the pinon nuts on a metate with a mano or mash with a mortar.
Mashed pinons will look like meat, mix mashed nuts with water and salt.
Then knead until it is a soft batter.
Let batter sit a while before cooking.
Put a large skillet on the fire, when it is hot add the lard or vegetable oil.
Drop the batter in the skillet by the tablespoonful, flattening out into patties about 3 inches across.
Reduce the heat so the cakes cook but do not burn.
This bread is tasty either hot or cold.","url":"https://recipe.bluelayer.org/recipe/38027/pinon-bread"},{"id":"38021","title":"Skillet Fruit Betty","ingredients":"wheat flours, bread, unenriched
butter, without salt
honey
apples, raw, with skin","directions":"Brown bread in butter.
Add honey and fruit.
Cover and cook until fruit is tender, about 8 minutes.
Serve hot or cold with heavy cream.
Serves 4.","url":"https://recipe.bluelayer.org/recipe/38021/skillet-fruit-betty"},{"id":"38012","title":"Chocolate Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Lightly grease a cookie sheet.
Place flour in a bowl and add the butter cut into small pieces, Rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs.
Stir in the superfine sugar and chocolate chips.
Mix in enough milk to form a soft dough.
You may not have to use all the milk.
On a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick.
Cut the dough into 9 squares.
Place on cookie sheet spacing them well apart.
Brush with a little milk and bake in a preheated 425F oven for 10-12 minutes, until biscuits are risen and golden.
Let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.","url":"https://recipe.bluelayer.org/recipe/38012/chocolate-biscuits"},{"id":"38011","title":"Wholegrain Waffles","ingredients":"soymilk, original and vanilla, unfortified
lemon juice, raw
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
oil, canola
syrup, maple, canadian","directions":"In a 2-cup liquid measure, combine the soymilk and lemon juice; set aside.
(The mixture will curdle.)
Set a large strainer or sifter over a bowl.
Measure in the flour, cornmeal, salt, baking soda, baking powder, and cinnamon.
Stir or sift the dry ingredients into the bowl.
Stir the oil and maple syrup into the soymilk.
Make a well in the center of the dry ingredients and add the liquid.
Stir with a fork just until blended.
The batter should be medium-thick but still pourable; if its too runny, stir in a tablespoon or two more flour.
Alternatively, if the batter becomes very thick as it stands, stir in a tablespoon or two of soymilk.
When the waffle iron is ready, brush the top and bottom with oil or mist with pan spray.
Pour a generous 1/2 cup of batter over the surface.
Bake according to manufacturers directions until crisp, usually 5 to 6 minutes.
Serve immediately or transfer to a cooling rack and keep warm in the oven while you are preparing the remaining waffles.
Other Ideas:
Add 2 tablespoons of shelled, unsalted sunflower seeds to the batter.","url":"https://recipe.bluelayer.org/recipe/38011/wholegrain-waffles"},{"id":"37980","title":"Whole Wheat Peanut Butter Chocolate Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan.
In a large bowl mix together flour, sugar, baking powder and salt.
Add peanut butter and milks and stir until just combined.
Add chocolate chips.
Pour into the prepared loaf pan and smooth out the top.
Bake for 50 minutes or until a skewer inserted into the center of the loaf comes out clean.
Let cool completely.","url":"https://recipe.bluelayer.org/recipe/37980/whole-wheat-peanut-butter-chocolate-bread"},{"id":"37959","title":"Easy Flour Tortillas","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine the flour, baking powder and salt in a bowl.
In another bowl combine the warm water and oil.
Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork.
Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.
(At this point the dough is still sticky.
).
Lightly flour a board, or the counter and knead the dough 5 minutes; adding flour as needed to prevent stickiness.
Once you have a nice smooth dough, place the dough back into the bowl and cover it with a damp towel or damp paper towel.
Let the dough rest for 20 minutes.
Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger.
Form each ball into a nice ball shape.
Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.
Let the dough rest again for 10 minutes.
Roll out the balls into flat circles; about a fourth of an inch thick.
Fry in an un-greased skillet until brown spots appear on both sides.
Usually 30-60 seconds per side.","url":"https://recipe.bluelayer.org/recipe/37959/easy-flour-tortillas"},{"id":"37954","title":"Fish Cakes","ingredients":"sauce, fish, ready-to-serve
potatoes, raw, skin
lemon juice, raw
parsley, fresh
spices, thyme, dried
spices, onion powder
delallo, italian seasoned breadcrumbs,","directions":"Mix together all ingredients, except breadcrumbs.
Shape into cakes.
Coat with breadcrumbs.
Arrange onto a greased cookie sheet.
Bake into a preheated 350 degree (175 C.) oven, for 20 minutes.
Can be frozen and reheated by placing frozen fish cakes in preheated oven at 450 degrees (225 C.) for 18 to 20 minutes until hot.","url":"https://recipe.bluelayer.org/recipe/37954/fish-cakes"},{"id":"37947","title":"Nutty Chicken Fingers","ingredients":"bread crumbs, dry, grated, plain
nuts, pecans
parsley, fresh
salt, table
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder.
Dip chicken in milk, then roll in crumb mixture.
Place in a 15x10x1 inch baking pan.
Bake in a 400F (200C).
oven for 7 to 9 minutes or until chicken is tender and no longer pink.","url":"https://recipe.bluelayer.org/recipe/37947/nutty-chicken-fingers"},{"id":"37940","title":"Rosemary Currant Focaccia Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, rosemary, dried
salt, table
raisins, seeded","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/37940/rosemary-currant-focaccia-bread"},{"id":"37923","title":"Salsa Bread","ingredients":"sauce, salsa, ready-to-serve
water, bottled, generic
oil, olive, salad or cooking
spices, pepper, black
wheat flours, bread, unenriched
sugars, granulated
spices, cumin seed
spices, chili powder
spices, pepper, red or cayenne
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread machine according to manufacturers directions.
Select the basic white cycle and desired color setting.","url":"https://recipe.bluelayer.org/recipe/37923/salsa-bread"},{"id":"37883","title":"Flatbreads/flatbread pizzas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift flour into a medium sizef bowl
Add salt and yeast to flour
Create a well in the centre of flour.
Pour in water and oil
Mix well
Continue adding flour to mix until dough is no longer sticky
On a lightly floured surface knead the dough for five minutes
Return dough to bowl and cover and leave somewhere warm for approximately 1 hour
Preheat oven to 220F Centigrade
Knead the dough once more for a further five minutes.
Dough can be wrapped and frozen for future
With a rolling pin roll the dough such that it is long and thin
If making plain flatbreads bake in oven for three minutes turning once
If making pizzas add tomato sauce made from passata, basil, oregano, black pepper, salt and a pinch of sugar
Add toppings of choice and bake for 3-5 minutes
Done!","url":"https://recipe.bluelayer.org/recipe/37883/flatbreads-flatbread-pizzas"},{"id":"37869","title":"Holiday Roasted Pepper Spread","ingredients":"spices, pepper, red or cayenne
cheese, parmesan, hard
cheese, parmesan, hard
shallots, raw
spices, garlic powder
spices, coriander seed
lime juice, raw
yogurt, greek, plain, nonfat","directions":"Puree roasted red bell peppers.
Mix cheeses until soft.
Gradually combine all ingredients until completely incorporated with cheese.
Chill until firm and serve with crackers or rustic bread.","url":"https://recipe.bluelayer.org/recipe/37869/holiday-roasted-pepper-spread"},{"id":"37859","title":"Sun Dried Tomato Wild Rice Loaf (ABM)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
oil, olive, salad or cooking
wild rice, raw
tomatoes, sun-dried
parsley, fresh
spices, thyme, dried
leavening agents, yeast, baker's, active dry","directions":"Place everything in bread machine in order recommended by the manufacturer.","url":"https://recipe.bluelayer.org/recipe/37859/sun-dried-tomato-wild-rice-loaf-abm"},{"id":"37853","title":"French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Combine yeast and 1/4 cup warm water in a large bowl and let yeast dissolve.
Add salt, the rest of the water and a splash of olive oil.
Add the flour one cup at a time, stirring in between additions.
The dough will gradually stiffen and pull away from the sides of the bowl.
Once all of the flour has been added and the dough comes together and pulls away from the sides of the bowl, turn the dough out onto a lightly floured surface and knead for 6-8 minutes until it turns smooth and springy to the touch.
Wash out and butter the bowl you just used to mix the dough.
Place the dough back inside it and cover with a piece of plastic wrap.
Set it in a warm place and allow dough to rise until doubled in size.
Depending on the warmth of your kitchen it will take between 1-2 hours to rise.
Once the dough is done rising, take it out of the bowl, punch it down and cut the dough into two equal halves.
Preheat oven to 350 F.
Now its time to shape the loaves.
I generally flatten the dough with a rolling pin till its relatively even and then fold the long edges into each other.
Flip it over so the smooth side is on top.
Place the loaves on a baking sheet, slash the tops of the loaves with a knife several times and spray with a fine mist of water.
Place in a 350 F oven and bake for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/37853/french-bread"},{"id":"37825","title":"Zurie's Overnight No-Knead Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"*** Since first making this bread according to the original instructions (which caused a lot of mess), I've simplified the process.
I have now bought a fairly deep plastic bowl with sloping edges, so it has a smallish bottom.
The plastic seems almost -- not quite -- non-stick, and this is the method I use now:.
In such a lightly greased plastic bowl, put the flour, and add the yeast, sugar and salt.
You may want to add less salt, but we found the original amount (1 1/4 teaspoon) not enough.
Mix through.
Add the water and stir the lot through until well mixed to a nice, smooth, quite sloppy dough.
Cover bowl with plastic wrap and put a kitchen terry towel or two over the top as well.
Stand in a draught-free place for 18 hours.
For me it works best to mix this up at 3pm.
This means the dough is ready at 9am the next morning and I don't even have to get up early like my grandmother did to bake those huge farm loaves in the old days.
After 18 hours the dough should be puffy and have little bubble holes on top and have more or less doubled in size, but don't worry too much about that.
Instead of -- as the original recipe said -- turning out the dough on to a towel, do the following: From the sides of the bowl, scrape the dough away with light movements and fold it over on itself with floury fingers.
Turn the bowl round and round, flattening the dough by repeating this \"folding over\".
LIGHTLY press a little flatter.
Cover bowl with same (now messy) plastic used before, and same terry towels.
Leave to rise again -- 2 hours long.
Half an hour before the 2 hours are up, put your oven on 450 deg F/220 deg Celsius.
(I find that in my convection - fan - oven I can use a slightly lower heat: 215 - 210C, but the difference is not important).
At the same time you need a heavy pot WITH a fitting lid, and this will go into the cold, heating-up oven, empty.
The lid is to keep in the steam and cause that wonderful crust to form.
Nothing beats an iron pot.
Le Creuset will do too, and ceramic has been mentioned.
I use a non-stick oval-shaped iron pot with a domed lid.
You do NOT need a \"6 - 8 quart pot\" (sounds crazy to me) as stated in the original recipe.
It's a small bread.
My iron pot is a 2 1/2 quart pot, which translates to roughly 2 1/2 litres as well.
I grease the pot and lid with REAL butter, and sometimes I slosh in some olive oil.
I don't know why, but I feel I should do it.
Now PUT THE POT IN THE OVEN, lid on.
After the 2 hours of the 2nd rising, and when the oven and pot has reached its correct heat, take out that piping hot pot very carefully (I put it on one of my oven grids on a granite surface next to the oven).
Have the covered dough nearby, and a silicone or other spatula.
Tilt the plastic bowl over the smoking pot (don't let it touch the very hot pot) and with spatula or fingers scrape the dough lightly and evenly into the hot pot.
It will sizzle as it falls into the pot; don't worry about that.
Shake the pot slightly to distribute the dough, put on the lid, and carefully shove the whole shebang into the hot oven.
Bake 30 minutes with lid, then open oven and take off lid.
Bake 15 - 30 minutes more, until your bread has a golden crust.
I find that about 15 - 20 minutes after taking off the lid the bread is ready.
Baking times will differ because ovens differ.
Turn out, and swallow that saliva until it's just cooled enough so you can saw off the end part to eat with real butter.
On your own.
When cold, do not put in plastic bag.
Use a paper bag at most.
I simply turn it on to the cut side on the breadboard, and cover it with a kitchen towel.
It lasts until it's been eaten, which doesn't take long.
Do not refrigerate, which would be silly.
***A few points: 1.
Z-mail me for questions 2.
Your experience might be \"messier\" than mine; it depends on the consistency of the dough and the bowl you use.
But greasing the bowl right at the start does help.
Keep to the hours mentioned.
It's meant to be a sloooow rising process.
Be careful not to burn yourself!
5.I have just found, praise the angels, a wonderful, very fine stone-milled 100% organic flour, and have just put a loaf of that, for the first time, in the oven!
I think this robust, Frenchified loaf just cries out for stone-milled flour, fine and creamy or almost white.
You could use 2 1/2 cups white bread flour + 1/2 cup fine rye flour.
DO NOT USE wholewheat flour for this bread, except for maybe a handful: it does not have enough gluten for this bread.
Good luck!
And a warning, added months later: that pot you use MUST go into the oven empty, and must heat to the heat of the oven.
I tried putting the dough in a cold pot yesterday, and the bread wasn't as successful.
It didn't rise nearly as much, and didn't have that lovely artisanal cracked round top.
So HEAT THE POT as instructed.
MAKING A LARGER LOAF: The warning here is that I use my metric cups and spoons for this, which are very accurate!
Fortunately I have a Pyrex measuring cup with both metric millilitres and Imperial fluid ounces, so I could measure the water absolutely equally.
4 x 250 ml flour, or 1 litre or 4 cups (1 quart).
3/4 teaspoon yeast, and stir into flour.
3/4 teaspoon sugar, stir into flour.
15 ml or 3 teaspoons salt.
600 ml or 19 fluid oz water (JUST under 2 1/2 American cups -- maybe 2 teaspoons less than 2 1/2 cups).
(EDITED June 2008): My husband actually calculated -- I'm bad with maths!
-- that the water should be 666 ml -- so add a dash more than 600 ml if you feel it's necessary.
Just remember to bake this 2nd, larger recipe for the full hour.
Also, he said the bread needed more salt.
We don't eat a lot of salt and I'm not worried about the issue, so I now use 4 teaspoons, i.e.
1 tablespoon + 1 teaspoon).
Best results are still with white bread flour, stone-milled, or all-purpose, and a little rye flour can be used too.
Carry on as usual, grease the pot really well or pour some melted butter or olive oil into the hot pot and tilt it to grease bottom.
By the way, a silicone spatula works a treat when you tilt the dough into the super-hot pot!
YET ANOTHER NOTE: the 3-cup-flour bread is ready at plus-minus 45 minutes.
I have found that the 4-cup-bread needs a full hour.","url":"https://recipe.bluelayer.org/recipe/37825/zuries-overnight-no-knead-bread"},{"id":"37803","title":"Pesto Panko Baked Fish","ingredients":"fish, halibut, greenland, raw
sauce, pesto, ready-to-serve, refrigerated
delallo, italian seasoned breadcrumbs,","directions":"Wash and dry fish fillets.
Coat fish with pesto.
Now coat fish with panko, pressing to make it stick.
Place in a baking dish and bake in 350 degrees F. at 7 minutes per inch of fish or until done.","url":"https://recipe.bluelayer.org/recipe/37803/pesto-panko-baked-fish"},{"id":"37792","title":"Tartine's Country Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
rice flour, white, unenriched","directions":"Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour.
Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix.
Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter.
Cover with a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days.
When starter begins to show signs of activity, begin regular feedings.
Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine).
When starter begins to rise and fall predictably and takes on a slightly sour smell, its ready; this should take about 1 week.
(Reserve remaining flour mix for leaven.)
Make the leaven: The night before baking, discard all but 1 tablespoon of the mature starter.
Mix the remaining starter with 200 grams of warm water and stir with your hand to disperse.
Add 200 grams of the white-wheat flour mix and combine well.
Cover with a towel and let rest at room temperature for 12 hours or until aerated and puffed in appearance.
To test for readiness, drop a tablespoon of leaven into a bowl of room-temperature water; if it floats its ready to use.
If it doesnt, allow more time to ferment.
Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse.
(Reserve remaining leaven for future loaves; see note below.)
Add 900 grams of white-bread flour and 100 grams of whole-wheat flour to bowl and use your hands to mix until no traces of dry flour remain.
The dough will be sticky and ragged.
Cover bowl with a towel and let dough rest for 25 to 40 minutes at room temperature.
Add 20 grams fine sea salt and 50 grams warm water.
Use hands to integrate salt and water into dough thoroughly.
The dough will begin to pull apart, but continue mixing; it will come back together.
Cover dough with a towel and transfer to a warm environment, 75 to 80 degrees ideally (like near a window in a sunny room, or inside a turned-off oven).
Let dough rise for 30 minutes.
Fold dough by dipping hand in water, taking hold of the underside of the dough at one quadrant and stretching it up over the rest of the dough.
Repeat this action 3 more times, rotating bowl a quarter turn for each fold.
Do this every half-hour for 2 1/2 hours more (3 hours total).
The dough should be billowy and increase in volume 20 to 30 percent.
If not, continue to let rise and fold for up to an hour more.
Transfer dough to a work surface and dust top with flour.
Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down.
Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust.
Work dough into taut rounds.
Place the dough rounds on a work surface, cover with a towel, and let rest 30 minutes.
Mix 100 grams whole-wheat flour and 100 grams rice flours.
Line two 10- to 12-inch bread-proofing baskets or mixing bowls with towels.
Use some of the flour mixture to generously flour towels (reserve remaining mixture).
Dust rounds with whole-wheat flour.
Use a dough scraper to flip them over onto a work surface so floured sides are facing down.
Take one round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough.
Repeat this action on the right and left sides, pulling the edges out and folding them in over the center.
Finally, lift the top corners up and fold down over previous folds.
(Imagine folding a piece of paper in on itself from all 4 sides.)
Roll dough over so the folded side becomes the bottom of the loaf.
Shape into a smooth, taut ball.
Repeat with other round.
Transfer rounds, seam-side up, to prepared baskets.
Cover with a towel and return dough to the 75- to 80-degree environment for 3 to 4 hours.
(Or let dough rise for 10 to 12 hours in the refrigerator.
Bring back to room temperature before baking.)
About 30 minutes before baking, place a Dutch oven or lidded cast-iron pot in the oven and heat it to 500 degrees.
Dust tops of dough, still in their baskets, with whole-wheat/rice-flour mixture.
Very carefully remove heated pot from oven and gently turn 1 loaf into pan seam-side down.
Use a lame (a bakers blade) or razor blade to score the top of the bread a few times to allow for expansion, cover and transfer to oven.
Reduce temperature to 450 degrees and cook for 20 minutes.
Carefully remove lid (steam may release) and cook for 20 more minutes or until crust is a rich, golden brown color.
Transfer bread to a wire rack to cool for at least 15 minutes before slicing.
The bottom of the loaf should sound hollow when tapped.
Increase oven temperature to 500 degrees, clean out pot and repeat this process with the second loaf.","url":"https://recipe.bluelayer.org/recipe/37792/tartines-country-bread"},{"id":"37785","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add water to half of the flour.
Mix 1 minute.
Add crumbled yeast.
Mix 5 minutes.
Add salt and 2 tablespoon olive oil.
Mix 1 minute.
Add second part of flour.
Mix 3 minutes.
Add 3 tablespoon oil.
Mix until dough separates form the walls.
Dived into 2 portions.
Let rise at least 30 minutes for pizza or 1 1/2 hours for bread.
Ready to use or to bake.
Now you can use both or freeze one portion.
Or you make one pizza and one bread!","url":"https://recipe.bluelayer.org/recipe/37785/pizza-dough"},{"id":"37769","title":"Traditional Shortbread","ingredients":"wheat flour, white, cake, enriched
butter, without salt
sugars, powdered
salt, table","directions":"Cream butter and sugar.
Sift dry ingredients and work into mixture til smooth but not greasy.
Press into ungreased pan.
Dough must be about 1 cm in thickness.
Cut into fingers and bake at 140C for 1 hour.
Watch from 45 minutes that the shortbread does not become too browned.","url":"https://recipe.bluelayer.org/recipe/37769/traditional-shortbread"},{"id":"37767","title":"Rum Apple Bread","ingredients":"butter, without salt
sugars, brown
egg substitute, powder
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
apples, raw, with skin
nuts, pecans","directions":"Cream butter and gradually add sugar, beating at medium speed until light and fluffy.
Add egg substitute and beat until well blended.
Add rum and beat well.
Combine flour and next 3 ingredients.
Add dry ingredients to creamed mixture and beat just to mix.
Stir in apples and nuts.
Pour batter into a greased 9X5 loaf pan.
Bake at 350 degrees for 1 hour.","url":"https://recipe.bluelayer.org/recipe/37767/rum-apple-bread"},{"id":"37763","title":"Dutch Crunch Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
rice flour, white, unenriched","directions":"To make the bread, stir together the yeast, water, milk and sugar in the bowl of a stand mixer.
Let stand for 5 minutes until bubbles start to form on the surface.
Attach the bread hook to the stand mixer and add the oil, salt and flour.
Mix on medium-low speed until a dough ball starts to form.
Increase the speed to medium and continue kneading until a smooth, elastic dough ball forms.
Place the dough ball in a large, greased bowl.
Cover with plastic wrap and place in a turned-off oven to rise until its doubled in size, about 1 hour.
When the dough is almost done rising, make the Dutch crunch topping.
In a medium bowl, whisk together all of the topping ingredients (active dry yeast, water, sugar, oil, salt and rice flour).
Whisk vigorously until the mixture is smooth and has a thick, paste-like consistency.
It should be thick enough to hold its shape, but thin enough to slowly drip down when you hold the whisk above the bowl.
Allow the topping to sit for 15 minutes.
When the dough has doubled in size, transfer it to a lightly floured surface.
Dust the complete surface of the dough with flour.
Divide the dough into 6 pieces.
If you want to make smaller rolls, divide the dough into 8, 10 or 12 pieces.
Roll each piece of dough into a ball.
Place on a parchment-lined (or silicone-lined) baking sheet.
Place a clean towel over the baking sheet, and let sit for 15 minutes.
Preheat the oven to 380 F.
Using a spoon, cover each roll completely with a thick layer of the Dutch crunch topping.
Be generous with the topping, you want a thick layer so its able to crack properly.
Place the rolls in the oven to bake until the cracked tops turn a golden brown, about 30-40 minutes.
Allow the rolls to cool slightly before eating.
These last up to 1 week in a sealed container in the refrigerator.
The recipe for the Dutch Crunch topping was adapted from Rose Levy Beranbaums The Bread Bible.
The recipe for the Bread Rolls also was adapted from The Bread Bible and an adaptation of a recipe found on Baking Bites.","url":"https://recipe.bluelayer.org/recipe/37763/dutch-crunch-bread"},{"id":"37735","title":"Oatmeal Raisin Molasses Bread","ingredients":"oats
molasses
butter, without salt
salt, table
water, bottled, generic
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
raisins, seeded","directions":"Place oats, molasses, butter, and salt into the bread maker bowl; add the boiling water.
Measure 1/4 teaspoon sugar into a small cup and set aside.
Pour remaining sugar into the oat mixture and stir.
Let mixture cool to about 100 degrees F/38 degrees C, about 20 minutes.
Pour warm water into the reserved sugar in the small cup; add yeast.
Pour bread flour atop the oat mixture.
Pour yeast mixture over the flour.
Select Dough setting and press start.
Check your owner's manual to see how long the kneading lasts, so you can add raisins to the dough 5 minutes before it finishes kneading.
Let the bread maker run the full dough cycle, about 1 hour, though it will depend on your machine.
Grease 2 bread pans.
Turn dough out onto a lightly floured surface.
Punch down dough, but do not knead.
Separate into two loaves and place in prepared pans; cover each with a damp towel and allow to rise for about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/37735/oatmeal-raisin-molasses-bread"},{"id":"37730","title":"Chocolate Shortbread II","ingredients":"butter, without salt
salt, table
sugars, granulated
vanilla extract
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 300; lightly grease two 9-inch round cake pans.
In a medium bowl, cream together the butter, salt, sugar, and vanilla, then beat in the cocoa, baking powder, and flour.
Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.
Prick the dough with a fork in an attractive pattern.
Bake the shortbread for 35-40 minutes, until it appears done around the edges.
Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).
Transfer the wedges to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/37730/chocolate-shortbread-ii"},{"id":"37726","title":"Hearty Nut Bread--Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
lemon juice, raw
salt, table
molasses
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
nuts, walnuts, english
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in the order listed.
Set for regular or quick cycle, and desired crust setting.
Press start.","url":"https://recipe.bluelayer.org/recipe/37726/hearty-nut-bread-bread-machine"},{"id":"37715","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic","directions":"In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
Dissolve the salt in 2/3 cup of the warm water.
With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
Cover with plastic wrap and allow dough to rest for at least 30 minutes.
On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward agaiy","url":"https://recipe.bluelayer.org/recipe/37715/flour-tortillas"},{"id":"37702","title":"Catskill Mountain Jalapeno French Bread","ingredients":"water, bottled, generic
butter, without salt
cheese, parmesan, hard
peppers, jalapeno, raw
wheat flours, bread, unenriched
salt, table
sugars, granulated
seeds, sesame seeds, whole, dried
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/37702/catskill-mountain-jalapeno-french-bread"},{"id":"37698","title":"Apple Pie Squares","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, brown
butter, without salt
vanilla extract
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
butter, without salt
apples, raw, with skin
raisins, seeded
sugars, brown
spices, cinnamon, ground
cornstarch
lemon juice, raw","directions":"Preheat oven to 375 degrees.
Lightly grease 15 x 10 jelly-roll pan.
Prepare Struesel Topping: in medium bowl, with hand, mix all topping ingredients until mixture comes together.
Shape into a ball; cover and refrigerate.
Prepare Shortbread Crust: in large bowl, combine flour, sugar, and salt.
With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs.
Sprinkle crumbs evenly in prepared pan.
With hands, firmly pat crumbs into bottom of pan to form a crust.
Bake crust 20 to 25 minutes or until lightly browned (crust may crack).
Meanwhile, prepare Apple Filling: in 12-inch skillet, melt butter over medium heat.
Add apples, raisins, sugar, and cinnamon, and cook 15 minutes or until apples are tender, stirring occasionally.
In cup, mix cornstarch and lemon juice; stir into apple mixture until thickened (it will thicken almost immediately).
Remove skillet from heat.
Spoon hot apple mixture over warm crust.
Break struesel topping into 1/2-inch chunks, and scatter over apple mixture.
Bake 30 minutes or until struesel is golden.
Cool completely in pan on wire rack.
When cool, cut lengthwise into 3 strips, then cut each strip crosswise into 6 pieces.
Use wide metal spatula to lift and serve squares.","url":"https://recipe.bluelayer.org/recipe/37698/apple-pie-squares"},{"id":"37694","title":"Vegan Cornbread","ingredients":"soymilk, original and vanilla, unfortified
vinegar, distilled
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Preheat the oven to 425 F.
Combine the soymilk and vinegar and set aside.
Stir the dry ingredients together in a large bowl, then add the soy milk mixture and mix until just blended.
Spread evenly in a 9\" x 9\" baking dish that has been lightly sprayed with a nonstick spray and bake for 25 to 30 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/37694/vegan-cornbread"},{"id":"37656","title":"Banana Bread Dip","ingredients":"bananas, raw
lemon juice, raw
vanilla extract
salt, table
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
oats","directions":"Mix the bananas and lemon juice, blending well.
Add all of the other ingredients, blending well.
Serve immediately.
Makes about 2 cups of dip.
SUGGESTED DIPPERS: Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake Cubes, Vanilla Wafers","url":"https://recipe.bluelayer.org/recipe/37656/banana-bread-dip"},{"id":"37641","title":"White Sandwich Bread - 1 Loaf","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Mix warm milk, honey, salt, softened butter and yeast in a bowl and let stand for 10 minutes to allow the yeast to activate
Mix in flour, one cup at a time, to the liquid until a dough forms that leaves the sides of the bowl clean.
Knead the dough either with a dough hook in your mixer or on a floured surface for 5 to 8 minutes.
The dough should be smooth and elastic, not sticky.You can add more flour if it's too sticky or more milk if too dry.
Grease the inside of a large bowl with butter, place the dough in the bowl and then turn over so that it is lightly covered with butter.
Cover the bowl with a dish towel or cloth and place it in a warm spot for around an hour.
The dough should roughly double in size.
Remove the dish towel from the bowl and punch down the dough to flatten and remove most of the air.
Place the dough on a floured surface and press into a square roughly the same width as your bread pan.
Tightly roll up the dough, jelly roll style, to form a log shaped loaf.
Pinch the ends of the dough to seal.
Grease a regular bread loaf pan with butter and put the log of dough into the pan.
Cover the pan with the dish towel and return it to the warm spot for another 30 minutes.
Remove the dish towel and bake the bread in the oven at 350F for 25 to 30 minutes.
It is cooked when it sounds hollow when tapped.
Once done, remove from the oven and dump the loaf out of the pan onto a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/37641/white-sandwich-bread-1-loaf"},{"id":"37639","title":"Pita Bread -- Using the Master Recipe #309834","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Refer to Recipe #309834 for instructions to prepare the dough necessary to make the pitas.
TO BAKE: (Dough should be refrigerated for at least 24 hours).
Twenty minutes before baking, preheat the oven to 500 degrees with a baking stone.
Just before baking, dust a pizza peel with flour.
With wet hands, pull up one end of the refrigerated dough (Recipe #309834).
Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
(Note a 1 pound piece of dough will make 4 pitas so adjust the amount needed as necessary.)
Divide the dough into 4 pieces (no larger than 4 ozs.
each) and shape into a ball by stretching the surface of the dough around to the bottom on all four side, rotating a quarter-turn as you go.
Place the dough on a flour-dusted pizza peel, dusting the top with flour.
With a rolling pin, roll the dough out into rounds with a uniform thickness of 1/8 inch.
This is important, because if it's too think, it may not puff.
With a quick motion, slide the pitas from the pizza peel directly onto the preheated baking stone.
Bake for 5 to 7 minutes, until lightly browned and puffed.
For authentic, soft-crusted results, wrap the pitas in a clean cotton dish towel and set on a cooling rack when baking is complete.
The pitas will deflate slightly as they cool, however the space between the crust will still be there.
Serve with your favorite filling.
Once cooled the pitas can be stored in a zip-lock bag.","url":"https://recipe.bluelayer.org/recipe/37639/pita-bread-using-the-master-recipe-309834"},{"id":"37637","title":"Bread Machine Cheddar Cheese Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
mustard, prepared, yellow
cheese, parmesan, hard
spices, paprika
cheese, cheddar
onions, raw
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put the above ingredients in order for your specific bread machine.
Use a light crust setting.
Or do on your \"dough\" cycle.
Remove and roll out and roll into jelly roll and place in a greased loaf pan.
Let rise for approximately 45 minutes.
Bake at 350 degrees for approximately 35 minutes.","url":"https://recipe.bluelayer.org/recipe/37637/bread-machine-cheddar-cheese-bread"},{"id":"37627","title":"Ralf's Pretty Good Pistachio Baked Fish","ingredients":"sauce, fish, ready-to-serve
delallo, italian seasoned breadcrumbs,
nuts, pistachio nuts, raw
cheese, parmesan, hard
parsley, fresh
mustard, prepared, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Cut fish into serving-size pieces and check for bones.
Combine bread crumbs, 1/4 cup pistachios, cheese, parsley, and mustard in shallow dish.
Dip fish in milk and roll in crumb mixture; place in shallow greased baking dish.
Drizzle with butter; sprinkle with remaining pistachios.
Bake at 450F allowing 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with fork.","url":"https://recipe.bluelayer.org/recipe/37627/ralfs-pretty-good-pistachio-baked-fish"},{"id":"37624","title":"Eggless Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
oil, olive, salad or cooking
sugars, brown
sugars, granulated
cream, sour, cultured
bananas, raw
lemon juice, raw
vanilla extract","directions":"Preheat oven to 325 degrees F. Grease the bottoms of two 8x4-inch aluminum loaf pans; set aside.
Add dry ingredients (flours, flax seeds, baking soda, baking powder, salt, cinnamon) to a large bowl and stir well to combine.
Make a well in the center then set aside.
In another large bowl, add sunflower oil, both sugars, sour cream, bananas, lemon juice, and vanilla extract and stir well to combine.
Add wet ingredients to dry ingredients and fold just until flour is moistened.
Divide batter evenly between both loaf pans and top with a piece of parchment paper.
Bake for 55 minutes or until a toothpick inserted in the center of both loaves comes out clean.
Allow loaves to cool in their pans 510 minutes then allow to cool completely on a cooling rack before slicing.","url":"https://recipe.bluelayer.org/recipe/37624/eggless-banana-bread"},{"id":"37612","title":"Pumpkin Bread","ingredients":"oil, olive, salad or cooking
sugars, granulated
pumpkin, raw
spices, cinnamon, ground
spices, cloves, ground
nuts, walnuts, english
raisins, seeded
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda","directions":"Preheat oven to 350F.
Soak raisins in warm water for 5 minutes.
Grease and flour small loaf pan.
Combine all ingredients except raisins and nuts.
Dredge raisins and nuts with some flour and put in last.
Bake for 1 hour or until toothpick comes out almost clean.","url":"https://recipe.bluelayer.org/recipe/37612/pumpkin-bread"},{"id":"37603","title":"No-Time Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table
vinegar, balsamic
oil, olive, salad or cooking","directions":"In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.
Heat the oven to 450F Put a Dutch oven (or one of these alternatives) in to warm as the oven heats.
Get out your flour, salt, vinegar, spray oil, and anything else you need.
Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle.
Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes.
Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic.
This will still be a wet dough, but not goopy.
The dough will clear the sides of the bowl but still stick to the bottom.
Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil.
Cover the bowl with a very wet towel.
Cover the whole thing with a dry towel and put in the microwave for 25 seconds.
Let rest in the microwave for about five minutes.
Microwave for another 25 seconds, then remove.
Let rest and rise for another 15 minutes.
Shape into a ball and plop into the preheated pan.
Quickly slash the top with a knife.
Cover and bake for about 30 minutes, then remove the cover and bake for another 5-10 minutes, or until the crust is golden brown and the internal temperature hits 210.
Remove from pan, let cool.","url":"https://recipe.bluelayer.org/recipe/37603/no-time-bread"},{"id":"37596","title":"Semolina Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
semolina, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the above ingredients into your bread machine pan in order given.
Set machine to make a 1 1/2 pound loaf.
Take out of machine as soon as it is done.","url":"https://recipe.bluelayer.org/recipe/37596/semolina-bread"},{"id":"37581","title":"Zesty Carrot Gratin","ingredients":"carrots, raw
water, bottled, generic
spices, paprika
onions, raw
horseradish, prepared
salad dressing, mayonnaise, regular
cheese, cheddar
salt, table
spices, pepper, black
delallo, italian seasoned breadcrumbs,","directions":"Slice carrots into 1/4 inch thick rounds.
Boil in water for 5 minutes.
Drain, reserving 1/4 cup of water.
Combine reserved water, paprika, onion, horseradish, mayonnaise, cheese, salt and pepper.
Add carrots and spoon into a buttered 2 quart baking dish.
Combine bread crumbs andmelted butter and sprinkle over carrot mixture.
Bake in a 350*F oven for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/37581/zesty-carrot-gratin"},{"id":"37579","title":"Chestnut Stuffing for Turkey","ingredients":"nuts, chestnuts, european, dried, peeled
oil, olive, salad or cooking
delallo, italian seasoned breadcrumbs,
butter, without salt
onions, raw
salt, table
parsley, fresh
spices, pepper, black","directions":"Preheat oven to 400 degrees.
Make two 1/2-inch slits with a sharp knife in the shell of each chestnut.
Place chestnuts and oil in a deep saucepan; cook slowly for 5 minutes, shaking the pan frequently.
Transfer chestnuts to a baking sheet; bake for 5 minutes.
Remove; let cool.
In a large bowl, combine bread crumbs, melted butter, onion, salt, parsley and pepper.
Remove chestnut shells and skins with the aid of a sharp knife.
Mash the nuts; add to other ingredients.
Use as stuffing for a turkey.","url":"https://recipe.bluelayer.org/recipe/37579/chestnut-stuffing-for-turkey"},{"id":"37577","title":"The Best Millionaires Shortbread from England","ingredients":"butter, without salt
butter, without salt
butter, without salt
sugars, brown
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"You will also need: 18cm (7in) square brownie tin, lined with baking parchment
Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make an even layer.
Chill for 20 minutes.
Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves.
To make a golden caramel, add the condensed milk, stirring continuously, until the first bubbles appear on the surface.
Remove from the heat as soon as it comes to the boil.
Spread the caramel evenly over the crumb base and then cool and chill for about half an hour.
Pour the melted chocolate over the caramel, smoothing to the edges.
When the chocolate has hardened a little, cut into squares.","url":"https://recipe.bluelayer.org/recipe/37577/the-best-millionaires-shortbread-from-england"},{"id":"37570","title":"Bread Machine Sun Nut Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
honey
seeds, sunflower seed kernels, dried
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
honey
seeds, sunflower seed kernels, dried
leavening agents, yeast, baker's, active dry","directions":"SUCCESS HINTS:.
If using unsalted sunflower seeds, increase the salt by a pinch.
This bread makes croutons with a new kind of crunch.
This recipe can be made with the regular, rapid, or delayed time bake cycles.
Bread Electric.","url":"https://recipe.bluelayer.org/recipe/37570/bread-machine-sun-nut-bread"},{"id":"37564","title":"Crock Pot Breakfast Casserole","ingredients":"oil, olive, salad or cooking
ground turkey, raw
onions, spring or scallions (includes tops and bulb), raw
wheat flours, bread, unenriched
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
mustard, prepared, yellow
spices, pepper, black","directions":"I use my rival 6 quart slow cooker for this recipe.
I prepare it the night before and place liner in the refrigerator until morning.
Let liner warm up a little before cooking.
Add oil to skillet and brown sausage and green onions until no longer pink.
Drain off excess fat.
Spray liner of slow cooker with vegetable spray and add cubed French bread.
Next add a layer of sausage and then cheese.
In a medium mixing bowl, combine milk, Egg Beaters, prepared mustard and pepper.
Pour this over ingredients into slow cooker.
Cook on High for 3 to 4 hours.","url":"https://recipe.bluelayer.org/recipe/37564/crock-pot-breakfast-casserole"},{"id":"37562","title":"Semi-Homemade Garlic Lover's Pizza Sauce","ingredients":"sauce, pasta, spaghetti/marinara, ready-to-serve
sugars, granulated
spices, garlic powder
spices, basil, dried
spices, oregano, dried
salt, table
spices, pepper, black","directions":"Put all ingredients in a medium-sized bowl.
Mix thoroughly.
Enjoy on your favorite pizza or as a dipping sauce for breadsticks and stromboli/calzones.
This makes enough sauce for 2 12\" pizzas.","url":"https://recipe.bluelayer.org/recipe/37562/semi-homemade-garlic-lovers-pizza-sauce"},{"id":"37561","title":"DIY Whole Milk Ricotta Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vinegar, distilled
salt, table","directions":"In a stainless steel heavy-bottom 6-quart or larger stockpot, heat milk and cream over medium-high heat until it reaches 185 F. Turn off heat and stir in vinegar; stir gently for about 30 seconds.
Add salt; stir gently for another 30 seconds.
Cover stockpot with the lid and allow the mixture to stand for 2 hours.
Place a large mesh strainer in a large bowl and line the strainer with a clean cotton or linen kitchen towel.
Using a mesh skimmer or slotted spoon, gently lift the ricotta curds out of the whey and place them in the towel-lined strainer.
Drain for a few minutes and transfer mixture to an airtight container.
Refrigerate for up to a week.
Recipe makes about 2 pounds.
Notes: This ricotta can be used for sweet or savory recipes.
For savory recipes, you may want to stir more salt (to taste) into the finished curds.
The longer you drain the curds, the more dry and firm the finished ricotta will be when chilled.
If your ricotta turns out more firm that you like, simply stir some whey or heavy cream into the ricotta.
Also, dont throw away the leftover wheyit can be used in so many ways.
Freeze it in small batches and use it instead of water in your bread recipes, cook potatoes/rice/oatmeal in it, use it in smoothies and protein drinks, soak and/or cook grains, quinoa, etc.","url":"https://recipe.bluelayer.org/recipe/37561/diy-whole-milk-ricotta-cheese"},{"id":"37560","title":"Delicious German Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
wheat flours, bread, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"preheat oven to 425 degrees.
mix all together till forms a ball.
mix dough for 5 mintues.
cut dough into 8 or more pieces.
roll out into strips about 15 inches long.
go ahead and twist into pretzel shapes.
bring a pot of water to a boil.
dunk each pretzel into the boiling water for 5 seconds.
place on ungreased pan after dunking.
after you have dunked each pretzel in the boiling water, brush with an egg and sprinkle with a coarse salt.
bake for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/37560/delicious-german-pretzels"},{"id":"37550","title":"Reuben Balls","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
corn, sweet, white, raw
sauerkraut, canned, solids and liquids
butter, without salt","directions":"Combine bread crumbs, cheese, and corned beef.
Add drained kraut, mixing well.
Pour melted butter over mixture and mix again.
Press mix together and let stand for 15 minutes.
Form into balls, about the size of a golf ball.
Bake at 375F for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/37550/reuben-balls"},{"id":"37546","title":"Shortbread Cookies","ingredients":"sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table","directions":"Cream butter& corn starch.
Add icing sugar& cream again.
Add flour, salt.
Mix well.
Shape into small balls by rolling in palm of hand.
Place on ungreased cookie sheet and flatten slightly.
Bake at 300 degrees for about 20 minutes.
It has been awile since I made these so I can't remember how many it makes.","url":"https://recipe.bluelayer.org/recipe/37546/shortbread-cookies"},{"id":"37541","title":"Rapid Buttermilk White Bread (Bread Machine)","ingredients":"milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Follow instructions for your bread machine.
My machine instructs to measure all ingredients in the order listed into the baking pan.
(I microwave the buttermilk on high for about 30 seconds before adding it to the pan.
).
Insert baking pan into oven chamber and secure the pan.
Close lid.
Select rapid cycle and 2 pound loaf.
When cycle is complete, I remove the loaf, place it in a large zip lock bag, seal the bag, and place on a wire rack to cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/37541/rapid-buttermilk-white-bread-bread-machine"},{"id":"37537","title":"Buttermilk Bannock","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Using a wooden or strong spoon mix all dry ingredients together and add 1/4 c buttermilk, adding up to 2T more if needed to make a soft dough.
Shape dough into a round and place on a lightly floured baking sheet.
Cut an X into the top with a very sharp knife.
Spray a piece of foil large enough to cover bread with cooking spray or oil and place over bread.
Bake for 30 minutes at 425 degrees, remove foil and return to oven until top is browned, about 10 minutes.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/37537/buttermilk-bannock"},{"id":"37530","title":"Butter-free Tofu Bread in a Bread Maker","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
tofu, raw, regular, prepared with calcium sulfate
leavening agents, yeast, baker's, active dry","directions":"The ingredients are only what's shown in this picture, plus sugar, salt, and yeast!
Put all the ingredients in the case, and bake on the quick bake setting.
For machines that automatically integrate the yeast, add it as shown.
And it's finished!
Pretty simple, eh?
What it looks like when cut.
It's moist as it contains tofu, so wait for it to cool before cutting.
Here's it sliced.
It has a delicate grain thats great as is or toasted.","url":"https://recipe.bluelayer.org/recipe/37530/butter-free-tofu-bread-in-a-bread-maker"},{"id":"37528","title":"Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
beverages, ovaltine, classic malt powder
salt, table
oil, olive, salad or cooking","directions":"Mix water at 115F with the yeast and sweetener and make sure it bubbles.
This will take a minute or so.
It is important to not go over 115F as it will kill the yeast but too cool will slow down the process.
We also do not put the salt and oil in at this time as they will inhibit yeast growth.
Stir in 5 cups of flour until there are no lumps.
Let stand for 30 minutes or until double in size.
By only using the flour water yeast and sweetener we can optimize the environment for the yeast to grow.
The metabolism of the yeast creates carbon dioxide which gets trapped in the strands of gluten formed by the wheat dough.
Stir in the salt and oil and gradually add another 3 cups of flour.
When the dough develops into a stiff ball, we are ready to knead.
Turn out the dough onto a floured counter top and begin kneading.
This is where technique and practice make a difference.
The objective here is to slightly stretch the dough against the counter as the section furthest away from you is pressed back into the center of the ball.
You will use about another half cup of flour to finish the kneading.
The flour will be added very slowly.
When the dough no longer sticks to the counter after a few kneads, you are finished.
This will take between 10 and 20 minutes.
Patience with your dough is important.
Overkneading and tearing the dough will cause it not to rise well.
This process develops that gas holding property of the bread even further.
Oil the mixing bowl, put the dough in, oil the top and cover.
Put on to rise for 45-60 minutes or double in size.
If the room is cold, you may want to put into a warm (110 degree) oven.
After the dough has doubled in size, you will punch it down to degas it.
Lightly oil your bread pans.
Cut the dough into two pieces.
You can weigh for more uniform loaves.
Form loaves by making a ball, pulling the sides into an oblong shape and then pinch the seams along the bottom and sides.
Place in the pans, lightly oil the tops and set aside to rise for 30-40 minutes or double in size.
Do not let rise for too long as that may cause the bread to fall or the top crust to separate.
Bake at 350 for 45 minutes or golden brown.
When the bread is finished baking, take out of the oven, let cool for 5-15 minutes and remove from the pan.
Place on a cooling rack or the top of the pan.
Your bread will keep for several days at room temperature, a week to 10 days in the fridge or a couple months in the freezer.
Additional Tips Flour varies in volume so weight is more reliable.
However using the absorption characteristic of the dough to determine completion is the most reliable way to have consistent results.","url":"https://recipe.bluelayer.org/recipe/37528/whole-wheat-bread"},{"id":"37525","title":"Gingerbread Granola","ingredients":"oats
seeds, flaxseed
wheat germ, crude
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground
sugars, brown
salt, table
vanilla extract
oil, canola
pumpkin, raw
molasses","directions":"Preheat oven to 400F.
In a medium bowl combine oats, flax seeds, wheat germ, cinnamon, ginger, cloves, nutmeg, sugar and salt.
In another bowl combine the vanilla, oil, pumpkin and molasses.
Add the wet mixture to the dry mixture and mix well.
Spread combined mixture onto a baking sheet lined with parchment paper.
Bake for 15 minutes.
Stir granola and break up large chunks.
Bake again for 15 minutes or until golden and crunchy.
(Depending on your oven and what size pan you use, you may have to bake longer or shorter than the time noted, just keep your eye on the granola and stir often).","url":"https://recipe.bluelayer.org/recipe/37525/gingerbread-granola"},{"id":"37520","title":"Rueben Casserole","ingredients":"wheat flours, bread, unenriched
apples, raw, with skin
fresh red onions,
sauerkraut, canned, solids and liquids
mustard, prepared, yellow
salad dressing, mayonnaise, regular
cheese, parmesan, hard
corn, sweet, white, raw","directions":"Crisp bread in 400F (200C).
oven for 10 minutes.
Spoon 1/2 of bread into shallow 2 1/2 to 3 qt.
baking dish.
In a bowl, combine apples, onion, sauerkraut, mustard, mayonnaise and 1/2 of cheese.
Spread 1/2 of mixture over bread cubes.
Coarsely chop the corned beef and spread evenly over mixture and then top with remaining apple mixture.
Cover tightly with foil and bake 50 to 60 minutes until apples have cooked tender.
Sprinkle remaining bread and top with remaining cheese.
Bake uncovered for 20 minutes until cheese is melted and browned.","url":"https://recipe.bluelayer.org/recipe/37520/rueben-casserole"},{"id":"37499","title":"Sweet Wheat Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Whisk water, milk, brown sugar, honey, and 1/4 cup vegetable oil together in a bowl.
Add whole wheat flour, all-purpose flour, yeast, and salt; stir until dough holds together.
Turn dough onto a floured surface and knead until smooth.
Pour 1 tablespoon vegetable oil into a bowl.
Place dough into the bowl and turn to evenly coat with oil.
Allow dough to rise until doubled in size, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Punch dough and knead 4 to 5 times.
Divide dough in half and form each half into a loaf.
Place loaves into 9x5-inch loaf pans.
Allow to rise until dough is about 1 inch above the pan, about 30 minutes.
Bake in the preheated oven until golden brown, 20 to 25 minutes.
Cool slightly before slicing.","url":"https://recipe.bluelayer.org/recipe/37499/sweet-wheat-bread"},{"id":"37480","title":"Oat Bread (Bread Machine)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
honey
butter, without salt","directions":"Place lukewarm water, yeast, oat flour, bread flour, white whole wheat flour, salt, 2 tablespoons melted butter, and honey in the bread machine in the order recommended by manufacturer.
Cook on the setting for a 1 1/2-pound, whole wheat loaf setting.
Brush top of bread with 1 tablespoon butter before slicing.","url":"https://recipe.bluelayer.org/recipe/37480/oat-bread-bread-machine"},{"id":"37476","title":"Anadama Bread","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic
molasses
butter, without salt
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Pour cornmeal into a large bowl or bowl of a stand mixer.
Bring 2 cups water to a boil, then pour over cornmeal, stirring vigorously until no lumps remain.
Let sit 30 minutes.
Add molasses, butter and salt to cornmeal mixture; stir until butter is (mostly) melted.
In a separate small bowl, whisk together warm water and yeast; let sit 5-10 minutes or until foamy.
Pour yeast mixture into bowl; stir to combine.
Add flour, 1 cup at a time, stirring after each addition.
Stir until a shaggy dough forms (it will be stickier than normal).
Divide dough evenly between 2 lightly greased 9-by-5-inch loaf pans, spreading dough to corners as best as you can.
Cover pans with lightly greased plastic wrap and let rise in a warm place until doubled, about 2-4 hours.
Preheat oven to 350 degrees F. When dough is doubled, remove plastic wrap and bake loaves until golden brown and a toothpick inserted in the center comes out clean, about 45-55 minutes.
Remove from oven and cool 5 minutes in pans.
Then remove loaves from pans and cool completely on a cooling rack before slicing.
Recipe adapted from Simply Recipes.","url":"https://recipe.bluelayer.org/recipe/37476/anadama-bread"},{"id":"37464","title":"Pumpkin-Cinnamon-Sugar Mix","ingredients":"pumpkin, raw
spices, cinnamon, ground
sugars, granulated","directions":"In a mixing bowl, add all ingredients and mix well to combine.
Transfer to an airtight container and sprinkle on your next mornings warm buttered biscuits, toast, cornbread muffin, whatever you like!
I store this in my pantry.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/37464/pumpkin-cinnamon-sugar-mix"},{"id":"37452","title":"Oat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oat bran, raw
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 375 degrees.
Spray a non-stick loaf pan with cooking spray.
In a large bowl, combine the dry ingredients and mix well with a wire whisk.
In a small bowl combine the lemon juice and milk.
Let sit for 1 minute.
Add honey to soured milk and then add to dry ingredients.
Mix until all ingredients are moistened.
Pour mixture into prepared pan.
Smooth top lightly with back of spoon if desired and sprinkle with sesame seeds.
Bake 35 minutes or until crusty and brown.
Remove to a wire rack and cool.","url":"https://recipe.bluelayer.org/recipe/37452/oat-bread"},{"id":"37448","title":"Homemade Chocolate Fudge Protein Bar","ingredients":"butter, without salt
cheese, parmesan, hard
beverages, protein powder whey based
nuts, walnuts, english","directions":"Melt butter & cream cheese in microwave and stir until smooth.
Mix in protein powder.
Stir until mixed.
This will be very thick and hard to stir.
Add chopped walnuts and mix.
Put in a greased bread pan.
Chill.
Cut into 8 pieces.
When firm, you can wrap each piece in plastic wrap and store in fridge.","url":"https://recipe.bluelayer.org/recipe/37448/homemade-chocolate-fudge-protein-bar"},{"id":"37444","title":"cream cheese and chive bread","ingredients":"water, bottled, generic
cheese, parmesan, hard
sugars, granulated
chives, raw
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"add all ingredients to bread machine in this order.
bake on sweet cycle.","url":"https://recipe.bluelayer.org/recipe/37444/cream-cheese-and-chive-bread"},{"id":"37438","title":"Black & White Sesame Seed Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried","directions":"Place the flour, yeast, salt, water and olive oil in a large bowl and blend together with a wooden spoon.
When the dough begins to form, place it on a lightly floured surface and knead for about 3-5 minutes.
The dough will become smooth and pliable.
Place the dough in a lightly oiled bowl and let it rest for 1 hour.
Place the sesame seeds in a large bowl and pour about 1 Tablespoon of warm water over them just to dampen them.
Mix them around with your fingers a bit and let them sit.
Line a baking sheet with parchment paper.
Rub your hands with a bit of olive oil and remove the dough, coating gently with the olive oil from your hands.
Place the dough into the dampened seeds and turn to cover completely.
Place the dough on the baking sheet and let it rest for 1 more hour.
Preheat your oven to 425 degrees F. Using a knife, place a cut around the middle of the ball of dough and then 2 slits on the top of the dough.
Bake this for about 30 minutes or until golden brown.
Transfer to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/37438/black-white-sesame-seed-bread"},{"id":"37430","title":"Simple Soft, Chewy Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Add all of the ingredients to a bowl and knead well.
The time it takes will vary when using a machine, but it should take about 20 minutes by hand.
Gather it all up and place into a bowl that is lightly greased with oil (not included in the ingredients), cover with plastic wrap, and let rise for 40 minutes.
After rising, make rolls in size you like, cut, and roll into balls.
Place on top of a cloth, and finally cover with another cloth to keep from drying out.
Let rest for 15 minutes.
Reshape and re-roll them up, then line them up on a pan lined with parchment paper.
This time I placed them into a large container larger than the pan to keep them from drying out.
It took 35 minutes to rise.
Bake in an oven preheated to 200C for 15 minutes, and they're done.","url":"https://recipe.bluelayer.org/recipe/37430/simple-soft-chewy-bread"},{"id":"37424","title":"Diet Bread Pudding Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat","directions":"Scald:","url":"https://recipe.bluelayer.org/recipe/37424/diet-bread-pudding-recipe"},{"id":"37416","title":"Cajun Corn Meal Breaded Chicken and Fish","ingredients":"corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
a cajun life, all purpose cajun seasoning,
salt, table
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking","directions":"Mix corn meal mix, 1/2 cup flour, seasoning and 1/2 teaspoon salt in pie plate.
Place remaining 1 cup flour and 1/2 teaspoon salt in shallow bowl.
Place buttermilk and hot sauce in separate shallow bowl.
Cut chicken or fish lengthwise into 5 x 1-inch strips.
Working in batches, coat with flour mixture, shaking off any excess.
Dip into buttermilk to coat, then coat with corn meal mixture.
Let stand 10 minutes.
Heat oil in 12-inch skillet over medium heat.
Add chicken or fish to hot oil in batches.
Cook 3 minutes.
Turn and cook an additional 3 to 4 minutes to until golden brown and internal temperature of chicken reaches 165 degrees F or fish flakes easily with fork.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/37416/cajun-corn-meal-breaded-chicken-and-fish"},{"id":"37413","title":"Irish Soda Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
raisins, seeded
spices, caraway seed
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/37413/irish-soda-bread"},{"id":"37411","title":"Swedish Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Mix in sufficient water to bind together into a dough -- the quantity will depend on the types of flour used.
Beat until dough leaves the sides of the bowl, then turn onto a floured board and knead thoroughly.
Heat the bakestone over a moderate heat and grease it.
Divide the dough into four and roll one quarter out into a round as thin as possible.
Using a plate about 8 inches wide, trim the edges into a neat circle.
Prick all over to prevent the dough bubbling while cooking.
Transfer to the bakestone and cook over a moderate heat for about 15 minutes, or until slightly colored.
Then turn and cook the other side.
Repeat with the rest of the dough, working up the trimmings for re-shaping and baking.","url":"https://recipe.bluelayer.org/recipe/37411/swedish-flatbread"},{"id":"37405","title":"Mrs. Carrigan's Honey Wheat Bread","ingredients":"water, bottled, generic
water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table","directions":"Pour warm water, honey, butter, whole wheat flour, bread flour, salt, and yeast, respectively, into the pan of a bread machine.
Set the bread machine to Basic, 2 pound loaf, light crust, and select Start.
Cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/37405/mrs-carrigans-honey-wheat-bread"},{"id":"37379","title":"Oatmeal Shortbread","ingredients":"oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
vanilla extract","directions":"PREHEAT oven to 350F Lightly grease a 13x9x2 inch pan.
IN large bowl, combine oats, sugar, flour and salt.
WITH pastry blender or fork, cut in butter until texture of coarse cornmeal.
STIR in vanilla; MIX well.
WITH HANDS, press mixture evenly into prepared pan.
BAKE 20 to 25 minutes, or until golden.
COOL slightly.
CUT into bars while still warm.
LET cool completely in pan.","url":"https://recipe.bluelayer.org/recipe/37379/oatmeal-shortbread"},{"id":"37376","title":"Lechuch (Yemenite Yeast Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic","directions":"Combine all the ingredients with a mixer until you get a smooth batter without lumps.
Place the bowl, covered with aluminum foil, in a warm place for about an hour, and allow the batter to rise.
Choose a good Teflon frying pan.
The frying pan must be cold.
Oil very lightly, you can use a spray, place on a high flame and pour in a ladleful of the batter.
When the batter begins to bubble (after a minute or a minute and a half), turn the frying pan over onto a dry towel.
Keep the lechuch in a pile, back-to-back, face-to-face.
Cool the bottom of the frying pan with tap water, and put back on the stove.","url":"https://recipe.bluelayer.org/recipe/37376/lechuch-yemenite-yeast-bread"},{"id":"37364","title":"Universal Muffins Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Combine ingredients and break up any lumps.
Store in a large airtight container labeled with the date and contents.
Store in a cool, dry place.
Shelf life: 6 to 8 months.
Makes enough for about 5 batches of 24 muffins each.To make 24 regular-sized muffins:.
Preheat oven to 400.
Coat muffin tins with cooking spray.
In a large bowl, beat:.
3 to 4 eggs.
3 teaspoons vanilla.
2 cups water.
UP TO 1 cup oil or butter.
Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened.
The batter should be lumpy.
Fill muffin tins full.
Bake for 18 to 20 minutes, or until muffins are golden brown.
Applesauce muffins: 1 cup applesauce omit oil.
Apple muffins: 3 cups raw grated apple 1 teaspoons gr.
cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking.
Apricot muffins: 1 cup chopped dried apricots.
Banana muffins: 2 mashed bananas 1 cup walnuts (optional).
Blueberry muffins: 2 cups fresh or frozen rinsed blueberries.
Bran-molasses muffins: Use only 3 cups of muffin mix.
Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins.
Butterscotch muffins: 2 (12 oz.)
bags butterscotch chips 1 cup chopped nuts.
Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons allspice.
Cashew muffins: 2 cups unsalted coarsely chopped cashews.
Cherry muffins: 2 cups fresh or dried pitted cherries.
Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips.
Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top).
Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb.
orange peel.
Currant muffins: 1-1/2 cups currants 1 cup chopped nuts.
Date nut muffins: 1 cup chopped dates 1 cup chopped nuts.
Eggnog muffins: 4 teaspoons rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb.
sugar 1 teaspoons nutmeg 1/2 teaspoons cinnamon.
Fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts.
Fruit muffins: 2 cups dried diced fruit.
Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 teaspoons ground cloves.
Gingerbread muffins: 2 Tb.
ground ginger 1/2 cup molasses 2 cups raisins.
Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola.
Top with additional granola before baking.
Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.
Hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts.
Incredible Cream Cheese muffins: combine: 2 (8 oz.)
packages cream cheese 1/2 cup sugar 2 eggs.
Drop this mix by Tb.
onto top of muffins before baking.
Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).
Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hersheys kiss into the center of each muffin, pushing down slightly until kiss is covered.
Ice cooled muffins with confectioners sugar and water glaze.
Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.
Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 T poppy seeds, use 4 eggs, omit 1 cup water and replace with 1 cup lemon juice.
Mandarin muffins: 2 (8-1.4 oz) cans crushed mandarin oranges (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots.
Maple muffins: 6 Tb.
maple syrup, reduce water to 1-1/2 cups.
Marmalade muffins: 1-1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup orange juice (omit 1 cup of the water).
Mincemeat muffins: 1-1/2 cups mincemeat.
Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.
Oatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats; use 4 eggs and up to 2 cups raisins or grated apples.
Orange muffins: 2 cups sour cream,1 cup nuts or coconut (opt), 2 cans (11 oz.
each) mandarin oranges, drain; use 4 eggs.
Peach muffins: 2 cups fresh or one large can (drained) chopped peaches.
Pear muffins: 2 cups fresh or one large can (drained) chopped pears.
Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.
Peanut-butter & jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb.
jam into each muffin before baking.
Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.
Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz.
or about 1 cup) macadamia nuts, chopped.
Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).
Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds.
Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb.
pumpkin pie spice 1/2 cup each chopped nuts and raisins.
Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries.
Rum raisin muffins: 3 teaspoons rum extract or 3 tablespoons rum before baking, top with mix of: 2 teaspoons sugar 1/2 teaspoons cinnamon and 1/2 teaspoons nutmeg.
Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb.
brown sugar 4 Tb.
sesame seeds 2 Tb.
flour 1/2 teaspoons each cinnamon/nutmeg.
Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.
).
Strawberry muffins: 2 cups fresh or frozen strawberries, chopped.
Sweet potato muffins: 1 Tb.
allspice 4 Tb.
dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups).
Tropical treat muffins: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed, 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 teaspoons lemon peel, grated.
Vanilla muffins: 2 packages vanilla chips.
Walnut muffins 1-1/2 cups chopped walnuts.
Wheat germ muffins: 2-2/3 cup wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 cup wheat germ 2 Tb.
sugar.
Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored.
Zucchini muffins: 2 cups grated zucchini 2 Tb.
cinnamon 1 cup chopped nuts (optional).
Plum muffins: 2 cups fresh or canned plums; chopped.","url":"https://recipe.bluelayer.org/recipe/37364/universal-muffins-mix"},{"id":"37357","title":"Aussie Damper / Yankie Cornbread","ingredients":"onions, raw
egg substitute, powder
oil, olive, salad or cooking
cheese, cheddar
corn, sweet, white, raw
corn, sweet, white, raw","directions":"Mix lightly until all the flour is just taken up.
Don't overdo it.
Lightly grease an 8\" baking pan or use a silicon one.
Bake 180 deg C till lightly golden brown and a wooden skewer comes out clean - maybe 30 minutes (shorter time in a tin, longer time in a silicon mould.
Serve hot with cold butter.","url":"https://recipe.bluelayer.org/recipe/37357/aussie-damper-yankie-cornbread"},{"id":"37352","title":"Whole Wheat Brown Sugar Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, caraway seed
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Prehart oven to 350 degrees; grease a baking sheet and set aside.
Combine the flours, brown sugar,baking powder, salt, soda and caraway seeds in a food processor and pluse 2 times just to blend.
Add butter and pluse until the mixture resembles coarse meal.
Pour in buttermilk and pluse JUST to combine.
Turn the dough onto a lightly floured board, knead 3 or 4 times and shape into a ball.
Place dough on prepared baking sheet.
Using a serrated knife, make an X on the top of the bread; sprinkle with caraway seeds, if desired.
Bakefor 55 minutes to 1 hour until golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and let cool slightly before slicing; serve with butter.","url":"https://recipe.bluelayer.org/recipe/37352/whole-wheat-brown-sugar-soda-bread"},{"id":"37350","title":"Savory Loaf (Abm)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry
spices, basil, dried
spices, thyme, dried","directions":"Add ingredients to hopper, according to bread machine's instructions.
Set loaf size to 1.5 pounds.
Set loaf time to Basic White Bread Cycle.","url":"https://recipe.bluelayer.org/recipe/37350/savory-loaf-abm"},{"id":"37334","title":"Sweet Potato Pecan Bread (ABM)","ingredients":"water, bottled, generic
sweet potato, raw, unprepared
apples, raw, with skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
leavening agents, yeast, baker's, active dry
nuts, pecans
raisins, seeded","directions":"Place all ingredients except pecans and raisins in machine in order recommended by the manufacturer.
Select sweet cycle.
Add pecans and raisins at the add ingredient signal.","url":"https://recipe.bluelayer.org/recipe/37334/sweet-potato-pecan-bread-abm"},{"id":"37330","title":"Authentic Scottish Shortbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
potatoes, raw, skin
sugars, powdered","directions":"Put all ingredients in a large bowl and work with fingers till mix is completely blended, five to ten min.
Pat into a nine by nine inch cake pan and prick surface with a fork.
Bake at 325 degrees for approx- imately 1 hour or possibly till light brown.
Cut into 1\" squares immediately after removing from oven to prevent crumbling.
Let cold before removing.
Allow to age four to five days before serving.
/COOKIES","url":"https://recipe.bluelayer.org/recipe/37330/authentic-scottish-shortbread-recipe"},{"id":"37326","title":"Wheat Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
molasses
oil, olive, salad or cooking
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix water, yeast and 1 tablespoon of the molasses together in a large bowl.
Pour in the 3 cups of wheat flour and mix well.
Cover the bowl with a towel and place in a dry place.
Let it sit for a minimum of 20 minutes, up to a day!
Fit it into YOUR schedule.
Pour in the rest of the molasses, oil, soy milk and salt.
Mix together.
Begin adding white flour, a 1/2 cup at a time.
After the third cup, it begins to get pretty dense.
I begin kneading the vegan bread in the bowl and it is still a bit sticky, so I'll add another 1/2 to 1 cup of flour as I knead the vegan bread.
Knead it for 5 to 10 minutes until it is smooth and elastic.
Cut the dough into two, equal parts.
Shape them into loaves and place them into two, 8 1/2 x 4 1/2 greased vegan bread pans.
(You can also make 24 rolls -- or 1 loaf, and 12 rolls -- whatever you want!
).
Cover pans with a towel in a warm place and let the dough double in size.
This will take at least an hour to an hour and a half.
Baking: Bake loaves at 350 degrees F for 35-40 minutes.
Rolls should be baked at 375 degrees F for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/37326/wheat-bread"},{"id":"37318","title":"Pan-fried Polenta","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
water, bottled, generic","directions":"In a small pot, heat cornmeal, water and salt until it comes to a simmer.
Cook on low and stir often.
After it begins to simmer, the cornmeal will soon absorb the water and turn into a thick, dough-like texture.
Stir and \"knead\" it with a wooden spoon for 2-3 minutes until all water is absorbed and thick.
Turn off heat.
Cover with lid and let sit for 15 minutes.
Lightly wet your hands and form the polenta into 8 patties.
Heat a frying pan with 2 Tbsp oil and fry the patties (in batches if needed).
Fry the first side until a little browned.
Then flip over and fry the other side until nicely browned.
Serve with cheese, soup or any thing wise that might be good with cornbread :)","url":"https://recipe.bluelayer.org/recipe/37318/pan-fried-polenta"},{"id":"37306","title":"Microwave English Muffin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda","directions":"In large bowl mix together flour, yeast, sugar and salt.
Pour in milk and stir (batter will be thick).
Stir vigorously for 15-20 seconds (batter will become stretchy as you stir).
Cover loosely with plastic wrap and let batter rise until double in volume, about 45 minutes.
In a small bowl dissolve the baking soda in 1 tbsp warm water.
Add to batter and stir vigorously until batter is stretchy again.
Spray a loaf pan with nonstick spray.
Scrape batter into pan and cover loosely with plastic wrap (spray side that will be covering dough with nonstick spray).
Let rise until batter fills the pan two-thirds to three-fourths full, about 35 minutes.
Microwave on high, uncovered for 4 minutes or until no wet spots remain on top of loaf.
Cool in pan 10 minutes and then turn out onto a wire rack to cool completely.
When cool slice and toast before serving.
Note: I have included the rising time in with the preparation time.","url":"https://recipe.bluelayer.org/recipe/37306/microwave-english-muffin-bread"},{"id":"37299","title":"Mary's Fillet","ingredients":"beef, grass-fed, ground, raw
spices, garlic powder
mushrooms, white, raw
parsley, fresh
cream, whipped, cream topping, pressurized","directions":"Slice the Fillet as you would garlic bread.
Better done when fillet is still slightly frozen.
Butter each slice with the garlic butter.
Sprinkle with seasoning.
Place in a pre heated oven.
Keep an eye on it - it should be sizzling and slightly rare inside.
While cooking cut up mushrooms and cook in remaining garlic butter (make sure there isn't too much liquid).
Just before serving slice fillets and plate, add a splash of fresh cream to the mushrooms, pour over the fillet.
Sprinkle with some finely chopped parsley and serve.","url":"https://recipe.bluelayer.org/recipe/37299/marys-fillet"},{"id":"37286","title":"Linguica Bread","ingredients":"wheat flours, bread, unenriched
pork sausage, link/patty, unprepared","directions":"Cut raw bread into 8 parts.
Remove skin from linguica and fry meat till half cooked.
Refrigerate dough and meat one hour.
Flatten dough like a pancake and fill with meat.
Seal like a roll.
Let rise 1 1/2 hours.
Bake at 375 until dough is brown and crispy, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/37286/linguica-bread"},{"id":"37285","title":"Chicken Cheese Rollups","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
cheese, parmesan, hard
butter, without salt
spices, garlic powder","directions":"Preheat oven to 350F.
Pound chicken breasts until thinned out.
In a shallow dish or mixing bowl mix together bread crumbs and cheese
Dip one side of each breast into butter then into crumb mixture
Place a dollop of cheese spread at one end of breast on a plain side.
Roll up breast and secure with toothpick
Place on greased baking dish drizzle any remaining butter over all.
Bake for 35 to 40 minutes","url":"https://recipe.bluelayer.org/recipe/37285/chicken-cheese-rollups"},{"id":"37235","title":"Buttermilk Bread With Honey (Bread Machine)","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
butter, without salt
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine the ingredients in the list ordered, making sure that the yeast does not touch the water.
Set the bread machine on bread cycle.","url":"https://recipe.bluelayer.org/recipe/37235/buttermilk-bread-with-honey-bread-machine"},{"id":"37228","title":"Three Cheese and Onion Bread (For Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
salt, table
sugars, granulated
spices, pepper, black
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
onions, raw
cheese, cheddar
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"add ingredients in order listed (or in order suggested by your bread machine manufacturer), except onions and cheese.
add onions and 3 cheeses at the beep.
bake on 2 lb loaf, light crust, basic bread settings.","url":"https://recipe.bluelayer.org/recipe/37228/three-cheese-and-onion-bread-for-bread-machine"},{"id":"37223","title":"Whole Grain Master Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
vital wheat gluten
water, bottled, generic","directions":"Measure the dry ingredients into a 5-quart bucket or bowl, and whisk them together (you can also use a fork, or if its lidded, just shake them well).
Add the water to form a very wet dough.
Cover loosely (leave lid open a crack) and allow to rise for two hours at room temperature (if you decreased the yeast, youll need more time).
NEVER PUNCH DOWN or intentionally deflate.
The dough will rise and then begin to collapse.
Refrigerate and use over the next 14 days, tearing off one-pound loaves as you need them.
On baking day, cut off a grapefruit-sized piece of dough (about a pound), using a serrated knife or a kitchen shears.
Quickly shape the loaf by pulling the top around to the bottom and rotating, but don't knead.
Cover the loaf loosely with plastic wrap and let it rest on a pizza peel covered with cornmeal or parchment for 90 minutes (or 40 if your dough is fresh and not refrigerate).
Thirty minutes before baking, preheat the oven to 450 degrees F (230 degrees C), with a baking stone placed on a middle rack.
Place an empty broiler tray for holding water on any other rack that wont interfere with rising bread.
Just before baking, use a pastry brush to paint the top with water and sprinkle with a seed mixture if desired.
Slash the loaf with 1/4-inch deep parallel cuts across the top (or a singe lengthwise cut as in the first picture).
Use a serrated bread knife held perpendicularly to the loaf.
Slide the dough onto the pizza stone.
Pour 1 cup hot tap water into the broiler tray.
Bake for about 30 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/37223/whole-grain-master-bread-recipe"},{"id":"37222","title":"Easy Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, brown","directions":"Cream butter and sugar until smooth.
Mix in sifted all purpose flour and rice flour.
Mix with finger tips (don't use food processor) until dough is crumbly but will stick together if pressed.
Spread and press evenly in a 8\" spring form pan or two ceramic shortbread pans.
I like mine about 3/4\" thick.
If making individual cookies, roll dough into 2\" balls and press with decorative cookie mold or bottom of a glass - at least 1/4\" thick.
Bake in a preheated 325 degree oven for *45 minutes.
Remove from oven and with a sharp knife score into eight wedges cutting about 3/4\" way through dough.
Return to oven, bake another *6 or 7 minutes.
*these times work well in my oven - cookie is lightly browned and can be handled without crumbling or breaking apart.
Remove pan(s) from oven and let cool on a cake rack.
When cool, loosen sides carefully with a knife and carefully separate wedges.
Lasts several days in a well sealed cookie tin.
Freezes well.
If carefully packed, ships well.
Can also be made in 9\" x 13\" pan and cut into \"fingers\".
This recipe makes enough dough for two eight-wedge shortbread pans or 1 8\" spring form pan but they are a little thicker in the spring form pan.","url":"https://recipe.bluelayer.org/recipe/37222/easy-shortbread"},{"id":"37220","title":"Frybread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"To make dough, mix all ingredients except oil in a bowl.
Knead.
the dough until smooth and divide into four pieces.
Shape each piece.
into a flat circle.
On medium heat, heat oil in a frying pan.
Fry dough rounds one at a time until brown and crispy.","url":"https://recipe.bluelayer.org/recipe/37220/frybread"},{"id":"37218","title":"Flax Bread","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, flaxseed
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
oil, canola","directions":"Set aside 1 cup all-purpose flour from the total amount.
Mix remaining flour, ground flaxseed, sugar, salt, and yeast in a large bowl.
Heat water, milk, and oil until hot to the touch (about 125-130 F or 50-55C).
DO NOT BOIL.
Stir hot liquids into dry mixture.
Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
Turn out onto floured board and knead until smooth and elastic, about 8 minutes.
Cover dough and let rest 10 minutes.
Cut dough in half and shape into loaves.
Place into two greased (8 1/2 x 4 1/2 inches or 21 x 12 cm) loaf pans.
Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
Bake at 400F (200C) for 30-35 minutes.
Remove from pans and let cool on wire racks.
for ABM- follow your ABM directions for ingredient order.
Check during first cycle to see if more flour is required and add in as needed.
Set to 2 lb loaf if using full cycle.
If using dough cycle only seperate into 2 loaves into greased pans or as I do on bread stone covered in cornmeal.
Set for 2nd rise and then cook as directed.
I made 1 loaf and 6 sandwich muffins with this recipe.","url":"https://recipe.bluelayer.org/recipe/37218/flax-bread"},{"id":"37202","title":"Everybody's Raisin Bran Bread","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
raisins, seeded
salt, table
leavening agents, baking soda
spices, cinnamon, ground
sugars, brown
butter, without salt
water, bottled, generic
water, bottled, generic","directions":"Add all ingredients in the order recommended by your bread machine.
The original recipe recommends the white bread setting.
I used my whole wheat setting to warm the ingredients prior to mixing.
Press \"START\".","url":"https://recipe.bluelayer.org/recipe/37202/everybodys-raisin-bran-bread"},{"id":"37200","title":"Pumpkin Yeast Bread","ingredients":"pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
pumpkin, raw
nuts, walnuts, english
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place all ingredients in the order listed.
Bake in the bread machine or use the dough setting.
If desired, turn dough out onto a floured surface and shape into a loaf.
Place in greased 10x5 loaf pan and let rise just until dough crowns pan.
Bake at 350 degrees for 35 to 45 minutes.
Remove from the pan, cover and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/37200/pumpkin-yeast-bread"},{"id":"37196","title":"Cheesy Chicken Rolls","ingredients":"chives, raw
yogurt, greek, plain, nonfat
parsley, fresh
yogurt, greek, plain, nonfat
mushrooms, white, raw
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
cheese, mozzarella, low sodium
spices, paprika","directions":"For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimento.
Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet to 1/8\" thickness.
Remove plastic wrap.
Sprinkle lightly with salt and pepper.
Spread some of the filling on each chicken breast half.
Fold in the sides and roll up.
Repeat with remaining chicken.
Arrange rolls seam side down in a 10x6x2\" baking dish.
Combine bread crumbs and paprika.
Brush chicken with the 1 Tbs yogurt; sprin kle with crumb mixture.
Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender and no longer pink.","url":"https://recipe.bluelayer.org/recipe/37196/cheesy-chicken-rolls"},{"id":"37189","title":"Barley Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
seeds, sunflower seed kernels, dried","directions":"Place all ingredients except seeds in the bread machine according to the manufactures directions.
Press dough / fruit and nut cycle.
At the beep add the seeds.
When cycle is complete remove dough to a floured surface punch down and shape to fit into an oiled loaf pan.
Rise for 45 minutes.
Make a deep cut right across the top.
Dust with flour.
rest for 10 more minutes while oven preheats to 425 degrees.
Bake 15 minutes then lower oven to 400 and bake 20 more minutes till you hear a hallow sound when tapped.","url":"https://recipe.bluelayer.org/recipe/37189/barley-bread"},{"id":"37186","title":"Pizza Dough Perfection","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched","directions":"Put 1/2 cup HOT water in a small glass bowl, add 2 teaspoons of yeast and allow to sit for 10 minutes.
(This kills the yeast and will add more of a yeast flavor in the finished product without changing the texture of the dough--thanks duonyte.)
Put 1/2 cup WARM water in a large glass bowl, add sugar and stir to dissolve.
Sprinkle remaining 2 1/4 teaspoons yeast over the top and stir to combine.
Let sit 10 minutes.
Add 1 cup bread flour and stir to combine.
Allow sponge to sit on the counter overnight.
Add remaining warm water and olive oil.
Measure out remaining flour and add one handful at a time, stirring 5 times after each incorporation.
After the dough has been mixed, before kneading let the dough rest for about 30 minutes so that the flour and water properly combine.
Turn dough out onto a clean, dry, very well floured surface and knead in more flour until the dough is no longer completely sticky (about 15 minutes--thanks bakingfool), but still a wetter dough.
Allow to rise and ferment slowly in the refrigerator for 4 days, punching down once about 8 hours into the rise.
(You can use the dough sooner, but having tested it every day for 4 days, I can tell you the flavor improves each day you allow it to ferment--thanks Dee514.
).
Roll out the dough as follows - keep everything well floured when using a wet dough - take balls of dough (about 1lb for 12\" pizza), rotate the sides of the ball downward so that maintain a ball shape but stretch out the top; press down the ball with the tips of your fingers to create a circle; stretch out the dough in a circle by hand; then cover with plastic and let it rest for ten minutes; then finish stretching the dough out to the desired size, ensuring the dough is thicker at the edge to form a nice crust (I get 3 medium-sized pizzas that are not too thick not too thin.
).
Top pizza as desired (leaving a 1/2 inch border so the crust rises properly) and bake pizza in the hottest oven you can find (500*-550*) on a pizza stone that has been well pre-heated (at least 30 min) for 8-15 minutes depending on how well done you like your crust and how much you loaded it up!","url":"https://recipe.bluelayer.org/recipe/37186/pizza-dough-perfection"},{"id":"37153","title":"Bryanna's Yeasted Pastry Dough, No Fat","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
water, bottled, generic
syrup, maple, canadian
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"NOTE: use regular all-purpose unbleached and wholewheat flour, not pastry flour or bread flour).
The potatoes need to be just potatoes, no milk if using \"real\" mashed potatoes.
If using instant mix with the boiling water.
Mix the warm milk, mashed potatoes, syrup and yeast in a medium bowl or food processor; let stand 5 minutes.
Add the flour and salt.
Knead for 5 minutes or process in food processor for 30 seconds.
Place the dough in an oiled bowl, spray the top of the dough with a little oil, cover with plastic wrap and let rise in a warm place until doubled (30-60 minutes) OR in the refrigerator for up to 24 hours.
To make a double crust pie, preheat the oven to 350 degrees F. Divide the dough in half and roll out one half to fit the bottom of a lightly oiled 9 pie pan (you have to oil the pans because this dough has no fat in itOR use a really good non-stick pan).
Dont use much flour when rolling out.
Fill the pie and cover with the rolled-out second half of the dough.
Crimp the edges together and cut some slits for the steam to escape.
Bake immediately (no rising) for 25-30 minutes or until golden.
The pie may be glazes before baking with soymilk and maybe sprinkled with coarse unbleached sugar, or after baking with maple syrup or juice concentrate.
To make a freeform pie, preheat the oven to 350 degrees F. Roll the dough out to a 16 circle (use as little flour as possible) and place it carefully on a lightly oiled or good nonstick cookie sheet or 14 round pizza pan.
(To transfer the dough, you can cover it with waxed paper and loosely roll it up on your rolling pin, lift it to the pan, unroll and remover the paper.)
Make sure there are no holes or excessively thin spots in the dough.
Pile the filling in the center and drape the edges over the filling, leaving about a 5 uncovered hole in the center, and pleating the dough to make it fit over the filling.
This doesnt have to look fancyafter all, its a rustic pie!.
Bake immediately (no rising) as instructed for the double crust pie above.
Glaze as above, too, if you like.
Bryanna:Its impossible to make a flaky pastry without fat, but this is a really tender yeasted pastry for pies and quicheseven fruit pies!
You can make a conventional double crust pie, or a freeform or rustic pie.
This last is rolled into one large circle with the edges folded up over the filling and baked free-standing on a cookie sheet rather than in a pie pan.
(Its doesnt work with very runny fillings!)
A food processor makes this easy!","url":"https://recipe.bluelayer.org/recipe/37153/bryannas-yeasted-pastry-dough-no-fat"},{"id":"37138","title":"Focaccia Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, oregano, dried
spices, thyme, dried
spices, basil, dried
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic
oil, olive, salad or cooking
cheese, parmesan, hard
cheese, mozzarella, low sodium","directions":"In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper.
Mix in the vegetable oil and water.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.
Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C).
Punch dough down; place on greased baking sheet.
Pat into a 1/2 inch thick rectangle.
Brush top with olive oil.
Sprinkle with Parmesan cheese and mozzarella cheese.
Bake in preheated oven for 15 minutes, or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/37138/focaccia-bread"},{"id":"37137","title":"Mango Chocolate Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
sugars, brown
water, bottled, generic
leavening agents, yeast, baker's, active dry
mango nectar, canned
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"In a mixing bowl sift together the flours, salt, cinnamon and sugar.
Make a well in the middle of the dry ingredients, add the lukewarm water and sprinkle the yeast on top.
Stir and set aside for a few minutes, until the yeast dissolves and bubbles appear.
Add the pureed mango and slowly start to mix using the dough attachment of your mixer.
Add the melted butter and use the dough attachment to knead the dough until all of the butter is incorporated and the dough comes clean from the sides of the bowl.
This should take 2-3 minutes if using a stand up mixer.
Finally add the chocolate chips and knead a little more.
Take the dough out of the bowl, place it in a clean greased bowl, cover with plastic wrap and leave at room temperature until doubled in volume.
Its going to be anywhere from 1 1/2 to 2 1/2 hours depending on your room temperature.
Ideal room temperature would be 70 F.
When the dough is doubled, shape it into a log and place it on a baking sheet.
Handle the dough as little as possible.
Cover the dough and let rise again for 45 minutes to an hour.
Meanwhile heat the oven to 425 F.
Bake the bread in the preheated oven for 35-40 minutes.
Then remove it from the oven and allow it to cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/37137/mango-chocolate-bread"},{"id":"37135","title":"Honey Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Youll need a flat clean work surface and a large loaf pan (9x5), and, of course, an oven!
Start off by putting the yeast in a large bowl.
Measure out 1 1/2 cups of water and heat it up to 110 -115 .
(I heated mine in the microwave for about 25 seconds.
This can take time to get the temperature right, but its really important.)
Pour it into the yeast thats waiting patiently in the bowl.
Add 1/4 cup of honey and give it a stir!
Let it sit for 5-10 minutes or until it starts to bubble a bit.
Measure out your other ingredients in the meantime.
Pour the other 1/4 cup of honey into the water/yeast mixture and stir.
Add the 2tbsp of melted butter and stir again.
Add the salt and stir yet again.
Okay, now its time to add the flour.
You should do this 1 cup at a time and not add the next cup until its at least moistened.
1 cup.
2 cups.. 3 cups... 3.5 cups...
It should form a ball.
If its sticking to the side of the bowl, add a sprinkle of flour until it can easily form a ball.
(I usually have to add about an additional 1/4 cup.)
If you havent already, form into a ball in the bowl.
Cover with a kitchen towel and let it rise for 1 hour.
Flour a surface with a good amount of flour.
You dont want it to stick to the counter!
After the hour has passed, the dough should have doubled in size.
Time to knead!
You can use your own method, but I found that the fold over, punch down, then rotate 90 works best.
BAM!
Do this for 3 minutes.
It will become increasingly harder to fold.
After 3 minutes is up, form into a loaf shape to place into the pan.
Before you place it in the pan, grease the pan with a little Pam or your preferred greasing agent.
Place the dough in the pan and punch the dough down so it touches all four sides.
Cover with a kitchen towel and let it rise for 30 minutes.
During some point during these 30 minutes, turn your oven on and preheat to 350 .
Place the lovely loaf in the oven.
After 30-35 minutes, it should be done!
Take it out of the pan, and let it cool on a wire rack.
Then...
Slice it up!
(Note: Its best to slice it after it cools, though the smell is incredibly tempting!
Just wait.
Its hard to cut when its warm.)
Slice it up and enjoy!","url":"https://recipe.bluelayer.org/recipe/37135/honey-whole-wheat-bread"},{"id":"37131","title":"Olive Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
molasses
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
olives, ripe, canned (small-extra large)
spices, rosemary, dried
seeds, sesame seeds, whole, dried","directions":"Place water, yeast, and molasses in a mixing bowl; stir to mix.
Let stand for a few minutes until mixture is creamy and foamy.
Add olive oil and salt; mix.
Add flour, about a cup at a time, until dough is too stiff to stir.
Add olives and fresh herbs.
Turn dough out onto a lightly floured board.
Knead, adding flour as needed to keep from being sticky, until smooth and elastic.
Place in well oiled bowl, and turn to coat the dough surface with oil.
Allow to rise until doubled in bulk, about an hour or so.
Punch the dough down, split into two pieces, and form into two round loaves.
Place on greased baking sheet .
Spray with cold water and sprinkle with sesame seeds if desired.
Let loaves rise for 25 to 30 minutes.
Bake at 400 degrees F (205 degrees C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/37131/olive-bread"},{"id":"37130","title":"Roti ( Indian Bread )","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Mix 2 cups milk & 1 cup water.
Heat to lukewarm.
To 1/2 cup of this mixture add the yeast & sugar.
Let raise for 20 minutes.
Put flour, salt, baking powder into bowl, mix together.
Mix oil into lukewarm milk mixture.
Make a hole in centre of flour & add liquid a little at a time, mixing well.
Keep 1 cup water handy & sprinkle on dough while mixing until right consistency is reached.
Let rise in warm place for 1 - 2 hours.
Knead a 2nd time and form into balls -- should yield 24.
Roll out each one (approx 10 inch).
Have plateen on high hob.
Brush with oil.
Place rolled out roti bread on plateen do not burn, after few mins turn when golden brown and cooked remove.
Repeat with all roti rounds.
Keep wrapped in tea towel to keep warm.
Fill with desired curry filling.
ENJOY YOUR ROTI.
(Can be frozen).","url":"https://recipe.bluelayer.org/recipe/37130/roti-indian-bread"},{"id":"37128","title":"Real Traditional Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
Stir the flour and salt together in a bowl, and sift in the baking soda.
Make a well in the center of the flour mixture, and pour in the buttermilk.
Stir the mixture quickly together into a dough, and turn out onto a floured work surface.
Knead the dough a few times, just until it comes together.
Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.","url":"https://recipe.bluelayer.org/recipe/37128/real-traditional-irish-soda-bread"},{"id":"37121","title":"Crispy Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Dissolve the yeast in the lukewarm water.
Add the olive oil and mix.
Lightly mix together the bread flour and cake flour.
Set aside a handful, and add the rest of the mixed flour to the bowl in Step 1.
Mix with chopsticks until starts to come together.
Once it looks something like this photo, sprinkle in the salt and form it into a ball.
Coat a work surface with the set-aside flour and knead the dough.
It's done once the surface is smooth, and it doesn't tear apart when lightly pulled.
Roll up the dough and put it in a bowl.
Cover with plastic wrap and let it rest at room temperature for 20 minutes.
Divide the dough in two, and lightly reshape into round balls.
(You can either put it in the fridge or freezer at this point.
Please refer to Helpful Hints.)
Wrap in plastic wrap and let rest at room temperature for 20 minutes.
Preheat the oven to 220C.
Dust the dough with bread flour (not listed in ingredients) and roll it out into circles,30 cm in diameter.
The dough is done.
Bake for about 10 minutes at 220C Please bake until the rim starts to brown.","url":"https://recipe.bluelayer.org/recipe/37121/crispy-pizza-dough"},{"id":"37116","title":"Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 degrees Fahrenheit.
Lightly oil an 8\"x8\" baking dish.
Combine dry ingredients in a medium bowl.
Add wet ingredients and mix well.
Pour batter into pan, baking for about 30 minutes until done.
Let cool, and cut into 12 squares.
Serve warm.
Cover and refrigerate unused portions.","url":"https://recipe.bluelayer.org/recipe/37116/cornbread"},{"id":"37109","title":"Zelova Vomacka (Sauerkraut Gravy)","ingredients":"lard
wheat flour, white, all-purpose, unenriched
sauerkraut, canned, solids and liquids
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauerkraut, canned, solids and liquids","directions":"Melt lard and add flour, stirring well.
Add 2 cups sauerkraut juice, stirring constantly and bring to a hard boil.
Add milk slowly, stirring constantly.
I warm the milk slightly so it doesn't curdle when added.
Add sauerkraut and stir.
Serve over potato dumplings or fresh rye bread slices.","url":"https://recipe.bluelayer.org/recipe/37109/zelova-vomacka-sauerkraut-gravy"},{"id":"37098","title":"Cuban Bread (Pan Cubano)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this \"turn\" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough.
Allow the machine to complete its cycle.
Divide the dough into six pieces, and shape each piece into a rough log.
Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end).
Place the loaves on a parchment-lined or lightly greased baking sheet.
Let the loaves rise, covered, for 1 hour.
Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf.
Preheat the oven to 375F while the loaves are rising.
Bake the bread for about 30 minutes, or until it's golden brown.
Remove it from the oven, and cool it on a rack.
The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.","url":"https://recipe.bluelayer.org/recipe/37098/cuban-bread-pan-cubano"},{"id":"37095","title":"Hajar's Harcha","ingredients":"semolina, unenriched
semolina, unenriched
semolina, unenriched
salt, table
sugars, granulated
butter, without salt","directions":"Place the semolinas, salt, and sugar in a mixing bowl.
Use your fingertips and work in the softened butter.
Gradually add approximately 1/4 cup water to make a firm dough.
Knead it just until it comes together into a dough.
NB: You can use cornmeal for this should you not be able to find the proper semolinas with okay results.
You may need to add a bit of liquid though.
Roll out the dough to about 1/2-inch thickness.
Cut into rounds.
I make mine failry large though they can be made any size from two inches round upwards.
Mine are probably three to three and a half inches around.
Roll the trimmings again and continue to cut until all of the dough has been used.
Brush a large (non-stick) skillet with softened butter and put onto medium heat.
When the pan is hot, add as many rounds as wilt fit with a bit of space between them.
Cook for 1 to 3 minutes on each side.
You don't want them to color much, just to become firm and very lightly browned.
You can serve these hot, warm or room temperature though are always best eaten the day of making.
Serve with butter and your choice of honey, sugar, powdered sugar, cinnamon but always serve with butter.
Cooking time listed is to cook the entire batch if small ones are made.
See the African Forum for my column on breads and my regular columns; Hajar's Morocco for Foodies.","url":"https://recipe.bluelayer.org/recipe/37095/hajars-harcha"},{"id":"37092","title":"No Need to Let It Rise! 5-Minute Crispy Pizza Crust","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 220C.
In a bowl, briefly mix the dry ingredients with a spoon.
Add the ingredients marked with (mix first) to the bowl from Step 1 in 3 or 4 increments, and mix each increment in with the spoon using a cutting motion.
After mixing adequately, knead the dough lightly until it becomes smooth.
Roll the dough into a ball and it's finished.
Dust a chopping board with flour and flatten the dough thinly with a rolling pin.
Dock the dough and add whatever toppings you like.
Bake the pizza at 220C for 10-20 minutes.
If you bake the pizza on a sheet of parchment paper, it should keep it from sticking.
While this dough tastes good with bread flour, please adjust the amount of the liquid ingredients according to how they mingle with the flour.
You can also use half bread flour and half cake flour.","url":"https://recipe.bluelayer.org/recipe/37092/no-need-to-let-it-rise-5-minute-crispy-pizza-crust"},{"id":"16927","title":"French Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/16927/french-bread"},{"id":"37084","title":"Friendly Neighbor Bread (Bread Machine 1 Pound Loaf)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
potatoes, raw, skin
salt, table
butter, without salt
honey
leavening agents, yeast, baker's, active dry","directions":"Add ingredients into your bread machine in the order recommended in your manual- usually wet ingredients, then dry ingredients, then yeast or the exact opposite, depending upon your machine.
Use the regular cycle or whole wheat cycle.","url":"https://recipe.bluelayer.org/recipe/37084/friendly-neighbor-bread-bread-machine-1-pound-loaf"},{"id":"37068","title":"Bread Made With Calpis","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
rice flour, white, unenriched
sugars, powdered
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Pour the Calpis Water into the bread maker first.
On top of the Calpis, pile in the bread flour and other flour like a mountain.
Arrange the sugar, salt, skim milk, and butter around the mountain.
Push down with your finger at the top of the mountain to create a crater-like hole.
Fill in the hole with the yeast.
Start the Quick Bake course on the bread maker.","url":"https://recipe.bluelayer.org/recipe/37068/bread-made-with-calpis"},{"id":"37055","title":"Slow-Rise, No-Knead Light Wheat (Or White) Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"For the first stage:.
Thoroughly combine the flours, sugar, salt and yeast in a 3-quart or larger bowl; mix with a large spoon.
Add the butter or oil and water, stirring vigorously until well combined; the dough may be stiff.
Scrape down the sides of the bowl with a greased flexible spatula.
Drizzle the dough top with about a teaspoon of melted butter or oil; use a pastry brush or your fingertips to spread it evenly over the dough.
Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours.
For the second stage:.
Vigorously stir the dough until it deflates.
Generously coat a 9-by-5-inch or similar large (1 3/4- to 2-quart) loaf pan with nonstick cooking oil spray.
Turn out the dough into the pan.
Drizzle the melted butter or vegetable oil over the loaf top, then spread it out with a pastry brush or your fingertips until the surface is evenly coated and looks smooth.
Sift about 1/2 tablespoon flour evenly over the loaf top.
Cover the pan tightly with plastic wrap.
For a regular rise:.
Let stand at room temperature for 45 to 75 minutes or until the dough nearly reaches the pan rim.
(The time will vary considerably depending on the temperature of the room and the length of the first rise.
).
Gently remove the plastic.
Let it stand until the dough top rises 1/4 inch above the rim.
For a quick rise:.
Place a microwave-safe cup containing 1 cup of water in a rear corner of the microwave oven.
Microwave for 2 minutes, until the water almost boils.
Put the loaf in the microwave oven as far from the water as possible.
Let it rise 30 to 50 minutes, or until the dough nears the pan rim.
Gently remove the plastic.
Continue the rise until the dough top is 1/4 inch above the rim.
For baking:.
Position an oven rack in the middle third of the oven; preheat to 425 degrees.
Gently transfer the pan to the oven; jarring can cause deflating.
Bake for 25 to 35 minutes, until the loaf is well browned on top and sounds hollow when thumped with a finger.
Transfer to a wire rack and let cool for several minutes, then run a knife around the loaf to loosen.
Transfer the loaf to the rack and let it cool completely before cutting it or storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/37055/slow-rise-no-knead-light-wheat-or-white-bread"},{"id":"37044","title":"Easy Homemade Butter","ingredients":"cream, fluid, heavy whipping
salt, table","directions":"Pour cream into a large, screw-top jar.
The jar should be large enough that the cream only fills it up 1/2-2/3 full.
Ensure the lid is screwed tightly onto the jar.
Shake the jar vigorously.
Keep shaking continuously.
The cream will froth up after a time and will seem to stop moving in the jar - don't worry!
Just keep shaking - over time you will see the cream start to resemble a sort of whipped cottage cheese, and then it will form a solid, yellowish mass, surrounded by an ever-growing pool of white liquid.
Shake the jar another 2-3 minutes.
In total, it will have been shook for around 25 minutes, depending on the temperature of the cream.
Suspend a fine sieve over a bowl and empty the jar contents into it.
Using a clean spoon, beat, press and fold the butter, teasing out as much liquid as you can.
Beat a pinch of salt, if desired, into the butter, and then take the mass in your hands.
Press and roll it gently, as if you are kneading a bread dough, until the butter starts to become quite smooth and sticky.
Store the butter in a ceramic dish.
The collected liquid is buttermilk (or whey) and can be used in baking.","url":"https://recipe.bluelayer.org/recipe/37044/easy-homemade-butter"},{"id":"37038","title":"Greek Bread (Abm)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table
cheese, feta
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
olives, ripe, canned (small-extra large)","directions":"In bread machine pan, place the first seven ingredients in order suggested by manufacturer.
Select basic bread setting.
Choose crust color and loaf size if available.
Bake according to bread machine directions ( check dough after 5 minutes of mixing: add 1 to 2 tablespoons of water or flour if needed).
Just before the final kneading (your machine may audibly signal this), add the olives.
Yield: 1 loaf (1-1/2 pounds), 16 slices.","url":"https://recipe.bluelayer.org/recipe/37038/greek-bread-abm"},{"id":"37037","title":"Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 180 C / 350 F / Gas Mark 4.
Cream the butter and sugar together in a mixing bowl.
Work in the flour with a wooden spoon or mixer.
It won't look right - just like a pile of crumbs.
That's how it should look.
Press into a mould / tin (I used an 8\" round shortbread ceramic mould) - and I really mean press.
Pour out a pile of the crumbs, press them down until they're compact, then spread the rest over and compress them down too, then bake in moderate oven for 35 - 45 minutes, or until the shortbread is golden in colour.
Remove from the oven and allow to cool BEFORE turning out of the mould / tin.","url":"https://recipe.bluelayer.org/recipe/37037/shortbread"},{"id":"37011","title":"100% Whole Wheat Bread, Plain and Simple (No-Knead)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
vital wheat gluten
water, bottled, generic","directions":"Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
Add the water and mix without kneading, using a spoon.
(You might need to use wet hands to get the last bit of flour to incorporate.
).
Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece.
Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough).
Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
Thirty minutes before baking time, preheat oven to 450F (230C).
Place a baking stone on the middle rack.
Place an empty metal broiler tray on another rack.
Just before baking, use a pastry brush to paint the top with water.
Sprinkle with your favorite seed mixture.
Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
Slide the loaf directly onto the hot stone.
(Or place the silicone mat or cookie sheet on the stone.)
Pour one cup hot tap water into the broiler tray and quickly close the oven door.
Bake for 30-35 minutes, until richly browned and firm.
If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
Allow the bread to cool on a rack before slicing and eating.
Variation: Honey whole wheat sandwich bread.
Add 1/2 cup honey and decrease the water by 1/2 cup.
Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/37011/100-whole-wheat-bread-plain-and-simple-no-knead"},{"id":"37003","title":"Garlicky Baked Fish","ingredients":"sauce, fish, ready-to-serve
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
spices, paprika
delallo, italian seasoned breadcrumbs,
spices, garlic powder
parsley, fresh","directions":"Spray a 9x9 baking dish lightly with cooking spray.
Place fish in a single layer.
Pour milk over fish.
Combine remaining ingredients and spread over fish.
Preheat oven to 425.
Bake 20-25 minutes, until fish can be flaked with a fork.
Do not overcook.
Serve with boiled potatoes, or crisp shoestring french fries and cole slaw.","url":"https://recipe.bluelayer.org/recipe/37003/garlicky-baked-fish"},{"id":"36998","title":"Bagels for the Bread Machine","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into the bread case.
Place the bread case into the bread machine.
Select the Dough mode and press the start button.
When the buzzer sounds, press the STOP button and remove the bread case fro the bread machine.
Remove the dough from the bread case and divide it into 10 equal portions.
Shape the dough into circles.
Arrange the circles on a greased cookie sheet and cover with a clean towel.
Place the dough in a warm place and allow to rise for 40 to 50 minutes.
In a large saucepan bring 2 quarts of water to a medium boil.
Carefully ad dough one at a time.
Boil each bagel for about 2 minutes.
Remove bagels from boiling water and place on a greased cookie sheet.
Bake 400F (200C) until golden brown.","url":"https://recipe.bluelayer.org/recipe/36998/bagels-for-the-bread-machine"},{"id":"36996","title":"Tvorog - Russian Style Farmer's Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Pour the milk into a large casserole.
Add the yogurt.
The closer is the yogurt to the expiration date, the better.
The milk should be relatively fresh though.
Mix and leave under a cheesecloth (so that it breathes) for about 48 hours.
If the temperature in your house drops to 60F overnight, warm the casserole in the evening on slowest possible heat for about 10-15 minutes.
After 48 hours (possibly up to 72) the milk will have kefir's consistency and smell.
Put the casserole on the slowest possible heat for about 60-75 minutes.
The contents of the casserole should warm up to 140F but not higher.
At this stage a white lump should separate itself completely from a clean liquid.
Drain the liquid.
You may preserve it (this is milk whey) to use in breads and pancakes.
Tie the lump in a cheesecloth, put it on a strainer, put the strainer to hang over the empty casserole and put a small lid with a weight over the cheesecloth for the complete draining.
Put the casserole with all the stuff into the refrigerator for 8-12 hours.
The longer you keep it there the drier it gets (personal preference matters).","url":"https://recipe.bluelayer.org/recipe/36996/tvorog-russian-style-farmers-cheese"},{"id":"36994","title":"Amalou Recipe","ingredients":"nuts, almonds
oil, olive, salad or cooking
salt, table
honey","directions":"In a blender, mix pulse the almonds with the walnut oil and salt.
When smooth, spoon in honey and blend for 30 seconds.
Keep in an airtight container.
Use to spread on breads.","url":"https://recipe.bluelayer.org/recipe/36994/amalou-recipe"},{"id":"36979","title":"Easy Shortbread Tart Crust (No Roll)","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Blend ingredients to make a soft dough.
Pat into a 9 or 10 inch tart or pie pan.
Prick crust well with fork.
Bake in 350 degree oven for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/36979/easy-shortbread-tart-crust-no-roll"},{"id":"36974","title":"Super Fast Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
honey","directions":"Heat 3 cups of flour for 2 minutes in the microwave.
While that's happening, measure the water.
Add salt, dry yeast and a dollop of honey.
It looks like a mess, but don't worry about it.
Quickly take the hot flour and mix in the water combo with an electric mixer.
It should be sticky and gooey.
If your mixer is having trouble, just add more water.
Mix it around as long as you want.
Now, cover it, put it in a cool place, go away and ignore it.
Go to work, take a walk, go to sleep, whatever.
If you happen to pass the poor neglected thing during the day, pound it around a little with a wet spoon.
If you are going to ignore it for more than 8 hours, put it in the refrigerator.
If you are in a hurry, ignore the ignoring part and proceed to the next step.
Pound your sticky dough around with a wet spoon to pop all the bubbles, then slop it into a well oiled bread pan ( do not whisper sweet nothings in its ear ).
Set a timer and let the dough rise in a warm spot for 10 minutes.
If it was kept in the refrigerator, let it sit a little longer.
Set your timer again for 10 minutes and turn on your oven at 350F (180C).
When it's hot, put the bread in and set the timer for 50 minutes.","url":"https://recipe.bluelayer.org/recipe/36974/super-fast-bread-recipe"},{"id":"36969","title":"Spiced Pecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
pumpkin, raw
spices, cloves, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
nuts, pecans
sugars, granulated","directions":"Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour, brown sugar, pumpkin pie spice, cloves, and baking powder.
Mix in the butter using a fork until well blended.
The dough will be flaky and separated.
Stir in the pecans, and press into an 8 inch square pan.
Bake for 25 minutes in the preheated oven, or until lightly browned on the top.
Cut into squares while still warm, but do not remove from the pan.
Allow to cool, then dust with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/36969/spiced-pecan-shortbread"},{"id":"36968","title":"Chicken and Asparagus Au Gratin","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, cheddar
butter, without salt
asparagus, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Mix bread crumbs with cheese and 1/4 cup of.
the melted butter.
Line a 7X11X1-1/2 inch greased baking dish.
with half the crumb mixture.
Scatter asparagus over the crumbs.
Melt remaining butter, add flour and make a.
roux, then add milk and stir well.
Add chicken to the sauce mixture and pour.
over asparagus.
Sprinkle top with remaining crumbs and cheese.
mixed together.
Bake at 350 degrees for approximately 35-45.
minutes, just till crumbs have browned a bit.
If freezing, do not bake before freezing.","url":"https://recipe.bluelayer.org/recipe/36968/chicken-and-asparagus-au-gratin"},{"id":"36962","title":"Kathleen Anninos Cape Cod Comman Crackers","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
lemon juice, raw
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
lard
salt, table
potatoes, raw, skin
sugars, brown
leavening agents, baking soda
water, bottled, generic
lemon juice, raw
wheat flours, bread, unenriched","directions":"Making the starter: Whisk 1st 6 ingredients together into a batter and store for 2 days.
It will rise, go down and then separate.
Making the cracker dough: Knead enough flour into 1 cup of starter dough to make a firm ball of dough.
Cover and let rise 1 hour.
In another bowl, mix the lard, salt, potato flakes, brown sugar and baking soda
Mix in lemon juice and 3 tablespoons water.
Knead this liquid into dough using paddle attachment of mixer.
Add more flour changing to dough hook as dough stiffens.
After 5 minutes you should have a stiff smooth ball of dough.
Rolling out dough: Cut the dough into 1/4s.
One at time, roll dough into a rectangle 3/8-inch thick.
Starting at one end, put through pasta roller.
Fold in thirds like a business letter.
Give a quarter turn and roll again.
Repeat the process 6 times.
going down to position # 6 on machine.
Use as little flour as possible.
The final dough should be 1/4 inch thick.
Preheat the oven to 425 degrees.
Cut 1 1/2 inch rounds.
Press tines of table fork through the rounds in 2 places.
Arrange on parchment paper.
Bake 8 minutes until the crackers have risen and are light golden brown.
Lower the temperature to 200 degrees and then let the crackers dry out in oven for 2 hours.","url":"https://recipe.bluelayer.org/recipe/36962/kathleen-anninos-cape-cod-comman-crackers"},{"id":"36956","title":"Whole Wheat Pumpkin Dinner Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
syrup, maple, canadian
pumpkin, raw
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In the bowl of a stand mixer, with a dough hook, or in a large bowl, mix together all of the ingredients, starting with just 3 cups of the all-purpose flour (see notes below).
Once the dough comes together, check if it is clearing the sides of the bowl; if not, add more flour, 1/4 cup at a time, until it clears the sides of the bowl.
Knead for 56 minutes with the machine or 810 minutes by hand, until the dough is smooth.
Spray a large bowl with cooking spray and move the dough into it, rolling it around to coat it with the oil.
It will be very soft and tacky, but as long as you can move it, dont worry about it being a bit sticky.
If its too sticky to move, add a bit more flour before continuing.
Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 to 2 hours, or until doubled.
Transfer to a work space sprayed with cooking spray.
Using a sharp knife, or a dough scraper, cut the dough into 24 equal pieces.
If you like to weigh your buns, theyll each be about 2 1/2 ounces.
I dont bother, I just cut the dough in half, then in quarters, then into 6 pieces each; just estimating the size so theyre all about the same.
Shape each piece into a ball, rolling it on the oiled countertop under your cupped hand until it forms a uniform round ball.
Place the shaped buns on a cookie sheet sprayed with cooking spray.
Cover with a tea towel and allow to rise for about 45 minutes until theyre almost doubled in size.
Preheat the oven to 375 degrees F. Bake for 2025 minutes until the tops are golden.
Remove to a wire rack to cool.
Notes: 1.
If you prefer to use active dry yeast, replace the instant yeast with 2 1/2 teaspoons active dry yeast and mix it with the warm water, buttermilk and maple syrup first, allowing it to get foamy before adding the rest of the ingredients.
The amount of flour is 6 to 7 cups because with yeast breads, it can vary depending on humidity.
I find it changes with the same recipe depending on the day.
Start with 6 cups and if the dough is not clearing the sides of the bowl, add 1/4 cup at a time until it clears the sides of the bowl, then continue with the kneading.
You dont want to overflour the dough or the buns wont be as soft and fluffy.
Recipe adapted from How Sweet It Is.","url":"https://recipe.bluelayer.org/recipe/36956/whole-wheat-pumpkin-dinner-rolls"},{"id":"36937","title":"Chicken Divan","ingredients":"broccoli, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
delallo, italian seasoned breadcrumbs,
margarine, regular, 80% fat, composite, stick, without salt","directions":"In 2-quart oblong baking dish or 9\" pie plate, arrange broccoli and chicken.
Combine soup and milk; pour over broccoli and chicken.
Sprinkle cheese over soup mixture.
Combine bread crumbs and margarine; sprinkle over cheese.
Bake at 450 for 20 minutes or until hot and bubbling.
Variation: Substitute a 10-oz pkg frozen broccoli spears, cooked and drained for fresh broccoli.","url":"https://recipe.bluelayer.org/recipe/36937/chicken-divan"},{"id":"36933","title":"Wholemeal Bread (Cold-Raised)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Stir cold water, yeast, salt and oil together.
Stir in the wholemeal flour and leave to rest for 5 minutes.
Add the flour until the dough has an adequate, not too firm texture.
Knead the dough lightly through and form it into a loaf, put on plate with baking paper.
Place the bread in the refrigerator to rise overnight, uncovered, 8-10 hours.
Leave the dough out while heating up the oven and splash with warm water.
Baking:.
Pre-heated oven at 225 degrees C at the bottom for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/36933/wholemeal-bread-cold-raised"},{"id":"36917","title":"Cheddar Harvest Fondue","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
mustard, prepared, yellow
spices, onion powder
salt, table
spices, pepper, black
apple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flour, white, all-purpose, unenriched
cheese, cheddar
wheat flours, bread, unenriched
shortening, vegetable, household, composite","directions":"In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper.
Cook and stir over medium heat until mixture thickens and bubbles.
Continue to cook one minute longer.
Remove from heat and add cheese.
Stir until the cheese is melted.
Transfer to a fondue pot and keep the mixture warm.
Serve with bread cubes and assorted vegetables.
Tooth picks make for good dipping.","url":"https://recipe.bluelayer.org/recipe/36917/cheddar-harvest-fondue"},{"id":"36906","title":"Basic Bread - the Basic of the Basic","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, powdered
water, bottled, generic","directions":"Lightly oil a sheet of cling film and butter the loaf tin.
Sift the flour, salt, yeast and sugar into the bowl of a food mixer and mix at the lowest speed.
Add the water and continue to mix.
Increase the speed slightly and knead for a further 4 minutes.
Place the dough in a bowl and cover with the cling film (oiled side facing the dough) and leave for 2 hours, until the dough has doubled in size.
Preheat the oven to 230C/gas 9.
Return the dough to the food mixer for 1 minute on moderate setting (or knead by hand for 1 minute).
Cover with a clean, damp tea-towel and leave them to rise at room temperature for 40-60 minutes.
Shape the dough to fit into the prepared tin, sprinkle the top with flour and bake for 45 minutes, until the base of the bread sounds hollow when tapped.
Cool on a wire rack and serve in slices.","url":"https://recipe.bluelayer.org/recipe/36906/basic-bread-the-basic-of-the-basic"},{"id":"36893","title":"Cajun Spice Bread (for the Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
sugars, brown
a cajun life, all purpose cajun seasoning,
tomatoes, red, ripe, raw, year round average
spices, onion powder
parsley, fresh
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients into a bread machine with a 2 pound capacity (or larger) in the order suggested by the manufacturer.
Set the machine to the regular bake cycle.","url":"https://recipe.bluelayer.org/recipe/36893/cajun-spice-bread-for-the-bread-machine"},{"id":"36876","title":"Dave's Killer Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
oil, canola
wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table","directions":"Sponge:.
In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined.
Add the water, molasses and oil to a small saucepan and bring up to 120 degrees.
Add the mixture to the flour, mixing until incorporated.
Beat dough for 5 minutes on low.
Cover bowl and set aside for one hour.
Dough:.
Add the remaining flour, gluten, salt to the sponge, beating until well mixed.
If dough is too dry, you can add another tablespoon or two of water.
Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops.
You should have a nice, smooth dough.
Note that KitchenAid stand mixers do not recommend using the dough hook higher than speed 2 for about 5 minutes.
Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes.
Roll dough into a smooth log, making sure to get the air out.
Repeat with remaining dough.
Place shaped dough into greased pans and let proof until it begins to peak over the pan.
Preheat oven to 350F while bread is rising.
Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top.
Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190F.","url":"https://recipe.bluelayer.org/recipe/36876/daves-killer-whole-wheat-bread"},{"id":"36868","title":"Toasted Bread Crumbs","ingredients":"bread crumbs, dry, grated, plain
oil, olive, salad or cooking
salt, table","directions":"Adjust the oven rack to the middle position and preheat the oven to 350F.
Spread the bread crumbs in a single layer on a baking sheet and bake until theyre golden brown and crunchy, 10 to 12 minutes, shaking the pan occasionally for even cooking.
Remove the baking sheet from the oven and cool the crumbs to room temperature.
Gradually drizzle half of the olive oil over the bread crumbs and add the salt.
Stir to combine and add more olive oil as needed so the bread crumbs are moist but are not so wet that they clump together.
Use, or transfer the bread crumbs to an airtight container and store at room temperature for up to three days.","url":"https://recipe.bluelayer.org/recipe/36868/toasted-bread-crumbs"},{"id":"36847","title":"Brown Sugar-Pecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
nuts, pecans
salt, table
butter, without salt
sugars, brown
water, bottled, generic
sugars, granulated","directions":"Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 3 ingredients (through salt), stirring well with a whisk.
Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute).
Gradually add flour mixture, beating at low speed.
(Mixture will appear crumbly.)
Sprinkle ice water over flour mixture; beat at low speed just until combined.
Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap.
Chill 1 hour or until very firm.Preheat oven to 350.Line baking sheets with parchment paper.
Unwrap dough; cut each log into 16 slices using a serrated knife.
Place dough circles 1 inch apart on prepared baking sheets.
Sprinkle tops evenly with turbinado sugar, gently pressing into dough.
Bake at 350 for 18 minutes or until lightly browned.
Remove from baking sheets; cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/36847/brown-sugar-pecan-shortbread"},{"id":"36843","title":"Cheddar and Bacon Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
bacon, meatless","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/36843/cheddar-and-bacon-bread"},{"id":"36838","title":"Apple Cheddar Loaf (ABM)","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apples, raw, with skin
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cheese, cheddar
leavening agents, yeast, baker's, active dry","directions":"Place everything except in bread machine in order recommended by the manufacturer.","url":"https://recipe.bluelayer.org/recipe/36838/apple-cheddar-loaf-abm"},{"id":"36818","title":"Beer Bacon Bread Recipe","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw
mustard, prepared, yellow
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
bacon, meatless
alcoholic beverage, beer, regular, all
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw
mustard, prepared, yellow
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
bacon, meatless","directions":"Measure carefully, placing all ingredients except bacon in bread machine pan in the order recommended by the manufacturer.
Add in bacon at the raison/nut signal or possibly 5 - 10 min before last kneading cycle ends.
Select Basic/White cycle.
Use medium or possibly light crust color.
Don't use delay cycle.
Remove baked bread from pan and cold on a wire rack.
*Yeast amount is correct through proportionately less than which called for in the 1 1/2 lb.
recipe","url":"https://recipe.bluelayer.org/recipe/36818/beer-bacon-bread-recipe"},{"id":"36817","title":"Ron-Again's Rye Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, brown
spices, caraway seed
salt, table
butter, without salt
water, bottled, generic","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/36817/ron-agains-rye-bread"},{"id":"36795","title":"Rosemary Pumpkin Bread (Fat Free!)","ingredients":"water, bottled, generic
pumpkin, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, rosemary, dried
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Put the water and pumkin into the bread maker.
Add the flour, salt, rosemary, sugar and yeast.
Press Dough cycle but remove half an hour early.
Put into a small loaf pan that has either been sprayed or prepared with corn meal to prevent sticking.
Sprinkle with a little salt, and some more rosemary.
Allow to rise til doubled (about 30 mins), then cook at 350 for half an hour or til golden on top.
It is a very wet and delicate dough, so handle with care!","url":"https://recipe.bluelayer.org/recipe/36795/rosemary-pumpkin-bread-fat-free"},{"id":"36770","title":"Chocolate Ginger Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
spices, ginger, ground","directions":"In a small bowl, mix together flour, cornstarch and salt.
In a large bowl, beat together butter and sugar until light and fluffy.
Add flour mixture, beating just until smooth.
Stir in chocolate chips and candied ginger.
Spread batter in prepared pan, smoothing top.
Bake at 350 for 40-50 minutes.
Let cool completely.
Cut into 36 bars.
Bars can be frozen.","url":"https://recipe.bluelayer.org/recipe/36770/chocolate-ginger-shortbread"},{"id":"36762","title":"Holiday Shortbread","ingredients":"butter, without salt
sugars, powdered
vanilla extract
cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
spices, cloves, ground
spices, cinnamon, ground","directions":"Beat butter, sugar, and vanilla until smooth.
Add cranberries, flour cloves, and cinnamon.
Mix until doughy.
If you wish to divide dough in half, now is the time to do it.
Place dough on floured wax paper and with floured hands, form into a log.
Approximately 1 1/2 around.
Wrap log(s) snugly in paper, then refrigerate until firm.
About 1 to 1 1/2 hours.
Once firm, unwrap log(s) and slice dough into cookies just under 1/2 inch thick.
Let sit at room temperature for five minutes if crumbling occurs.
Place on cookie sheet about 1 inch apart and cook at 350 degrees until lightly golden.
(Approximately 20 minutes).
Cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/36762/holiday-shortbread"},{"id":"36759","title":"Easy Homemade Fresh Pasta No. 9 (Trofie)","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Prepare the pasta dough.
To reference a recipe for homemade dough preparation and various sauces, see.
Roll it out thinly and cut into small pieces.
Roll each piece of pasta with the palm of your hand.
Place a dull knife at a 45 degree angle, and pull the pasta towards you with the edge of the knife.
The dough should roll up on it's own.
Repeat the process.
Instead of a knife, apparently there's a way to use your ring finger and pinky to shape the pasta.
I used the pasta in shrimp pescatore.
The delicious sauce coats the chewy curls nicely!","url":"https://recipe.bluelayer.org/recipe/36759/easy-homemade-fresh-pasta-no-9-trofie"},{"id":"36758","title":"Pain de Mie","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
beverages, ovaltine, classic malt powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Add all of the ingredients up to the water into the bread maker, and start it on the dough course.
Add in the butter after 5 minutes.
Take it out once it is done, punch it, and carefully remove the gas.
Divide into 3 equal portions and make it into rolls.
(Make the piece that is to go in the center 20 g larger).
Let the dough rest for 20-30 minutes until it sufficiently rises.
After letting it rise, roll out the gas with a rolling pin, and stretch it out to 20 cm.
Fold the top and bottom left and right to make it a quarter of the size.
(Into a fan shape).
Fold the three corners into the center, and flip it over.
Tuck in the sides of the dough using a cat paw-shaped fist, and roll it into a smooth ball.
Place into the pan, and let the highest point rise to 2 cm below the top of the pan.
Watch the position, and start preheating the oven to 230C.
In order for it to get moist, spray it from a bit of a high point with mist.
Reduce the oven to 200C, and bake for 30 minutes.
Let it get brown then cover with aluminium foil to keep it from burning.
After baking, drop the pan from a height of 15 cm to remove the air.
Remove it from the pan, let cool, and it is done.
The crust is crispy and fragrant, and the inside is rich and fluffy.
It is reduced in salt and sugar, and is good for meals.","url":"https://recipe.bluelayer.org/recipe/36758/pain-de-mie"},{"id":"36754","title":"Knead Not Sourdough","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
cornmeal, degermed, unenriched, yellow","directions":"Whisk together the flour, yeast and salt in a large mixing bowl.
Add the water and stir until combined.
Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.
After 19 hours, turn the dough out onto a lightly floured work surface.
Punch down the dough and turn it over onto itself a couple of times.
Cover with a tea towel and allow to rest 15 minutes.
After 15 minutes, shape the dough into a ball.
Coat hands with flour, if needed, to prevent sticking.
Sprinkle the tea towel with half of the cornmeal and lay the dough on top of it, with the seam side down.
Sprinkle the top of the dough with the other half of the cornmeal and cover with the towel.
Allow to rise for another 2 to 3 hours, or until the dough has doubled in size.
Oven baking: While the dough is rising the second time, preheat the oven to 450 degrees F. Place a 4 to 5-quart Dutch oven in the oven while it preheats.
Once the dough is ready, carefully transfer it to the pre-heated Dutch oven.
Cover and bake for 30 minutes.
Remove the lid and bake until the bread reaches an internal temperature of 210 to 212 degrees F, another 15 minutes.
Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.
Outdoor coals: Heat charcoal in a chimney starter until ash covers all of the coals.
Place 20 to 24 coals on a Dutch oven table.
Place a cooling rack (or other wire rack that is at least 2-inches high) directly over the coals.
Set a 5-quart Dutch oven on top of this rack and allow to preheat during the last 30 minutes of the second rise.
Carefully transfer the dough to the Dutch oven and cover with the lid.
Place 20 coals on top.
Bake until the bread reaches an internal temperature of 210 to 212 degrees F, about 45 minutes.
Transfer the bread to a cooling rack and allow to cool at least 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/36754/knead-not-sourdough"},{"id":"36748","title":"Carrot Raisin Nut Bread","ingredients":"water, bottled, generic
carrots, raw
honey
salt, table
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
nuts, walnuts, english
raisins, seeded","directions":"Place all ingredients except walnuts and raisins in bread machine.
Program basic cycle and crust settings.
Press start.
Add raisins and walnuts during the add-ins cycle.","url":"https://recipe.bluelayer.org/recipe/36748/carrot-raisin-nut-bread"},{"id":"36743","title":"skye's parmesan & garlic thin crust pizza","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"in a large bowl combine warm water, sugar and yeast.
stir well.
let sit for a few minutes.
add in the rest of ingredients and mix well to incorporate together into soft elastic dough.
work dough for several minutes.
once dough is done (dough forms a nice ball)... turn out onto a lightly oiled surface.
knead the dough for several minutes.
then form into a ball, cover with a towel and let rest for 10 minutes.
*NOTE* at this point dough may be refrigerated or frozen.
to do this.... get plastic bag and spray the inside with nonstick cooking spray and then place dough in bag and seal tight.
can be refrigerated up to 7 days or frozen up to 2 months
preheat oven to 400F
after your dough has rested... roll and gently stretch dough into a large circle or rectangle.
dough must be \"docked\" (poked with a fork so that it doesn't rise too much during baking)
mix your olive oil and garlic powder and brush all over top of pizza dough
pre-cook puzza crust for 4 minutes before adding toppings.
pop any large air bubbles in crust and let it cool before toppings are added.
adding toppings:
brush pizza crust with more of the garlic olive oil.
then layer on your toppings (sauce, cheese, pepperoni, etc)
bake pizza approximately another 10 - 15 minutes until crust is golden brown and cheese is melted and bubbly
remove pizza and allow to cool 5 minutes before cutting.
eat and enjoy
*EXTRA NOTE* the basic pizza crust brushed with oil can be baked and cut into strips and served with garlic butter dipping sauce... or brushed with extra garlic oil and just sprinkled with mozzarella cheese and baked like that for a quick cheesy garlic bread to serve with soups, salads, or pasta dishes.","url":"https://recipe.bluelayer.org/recipe/36743/skyes-parmesan-garlic-thin-crust-pizza"},{"id":"36728","title":"Rustic French Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Plan on making sponge first.
I use active yeast and mix with water first to proof it.
After 5 minutes, mix in flour with plastic or wood utensil until starter leaves side of bowl.
I like to use a glass mason jar with lid.
Let sit at least 6 hours in warm place until it triples, refrigerate if not using right away(take out and leave at room temperature for an hour before use).
Mix in 4 1/2 cups of flour (I used 2 cups whole wheat and the rest white), water, sponge starter, salt.
Knead for about 10 minutes.
Dough should be sticky, but not stick to your hands.
Place in lightly oiled bowl and turn over once to coat.
Let rise until double in bulk (about 2-3 hours).
Punch down and shape into 2 loaves on 2 cookies sheets dusted with flour.
Place in warm place (I heat oven alittle and place in it .
)Let rise until double.
Preheat oven to 450.
Place a small pan on lower shelf to hold 2 cups of boiling water.
Score top of loaves with and x.
Place boiling water in pan on lower shelf, place loaves on center shelf and bake for 40 minutes.
I baked mine for 30.
Bottom of bread should sound hollow.
I agree as stated by reviewer, 450 degree was too high a temperature for full 40 minutes.
I baked until golden brown all over for 30 minutes, turned off oven with bread inside for last 10 minutes directly on rack.
Turn off oven and let sit for 10 minutes to develop crust.
Take out and let cool off on cooling rack.
I served with my recipe for roasted garlic.","url":"https://recipe.bluelayer.org/recipe/36728/rustic-french-bread"},{"id":"36726","title":"Sublime Pain de Champagne","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Put all the ingredients including the dry yeast in a bread machine and start the \"dough kneading\" program.
Take it out 6 minutes in.
Round off the dough, place on a baking sheet lined with kitchen parchment paper, and leave for the first rising.
Use your oven's \"bread rising\" setting set to 30C for 60 minutes.
The 1st rising is done if the dough has doubled in volume, and if a hole made with your finger does not fill back in.
Punch the dough down to deflate it using your palms.
Round off the dough again, and place it seam side down covered with plastic and a tightly wrung out moistened kitchen towel.
Leave to rest for 20 minutes.
As you wait for the dough to finish resting, dust your banneton (bread rising mold) with bread flour using a tea strainer.
After the dough has rested, slap it down again lightly with your palms, round it off again and place in the banneton with the seam side up.
The 2nd rising.
Use your oven's \"bread rising\" setting at 30C for 50 minutes.
When the dough has finished rising, start preheating the oven to 250C immediately.
Gently, carefully, invert the dough from the banneton onto a baking sheet lined with kitchen parchment paper.
Slash the top.
When the oven has reached temperature, lower the heat to 220C, bake the bread for 22 minute and it's done.
The loaf on the left here was baked with the ingredients amounts listed.
The one on the right has 1 tablespoon less water.
The one of the left not only looks better, it also has a better, moister texture.","url":"https://recipe.bluelayer.org/recipe/36726/sublime-pain-de-champagne"},{"id":"36707","title":"Shortbread Hearts","ingredients":"sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched
butter, without salt
jams and preserves, apricot
candies, semisweet chocolate","directions":"Sift dry ingredients together.
add melter butter.
Kneed slightly and roll on a lightly floured surface.
cup dough with a cutter.
Bake at 350 for 10 minutes or until set, shortbread should not brown.
remove from cookie sheets and allow to cool completely.
Dab one hart with respberry jam, then sandwich with another heart.
Dip one half into melted chocolate or drizzle over the top.
chill.","url":"https://recipe.bluelayer.org/recipe/36707/shortbread-hearts"},{"id":"36705","title":"Cauldron Bread Bowls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
cocoa, dry powder, unsweetened
water, bottled, generic
molasses
oil, olive, salad or cooking","directions":"In a mixing bowl, combine 4 cups all-purpose flour, rye flour, yeast, salt and cocoa.
Heat water, molasses and oil to 120F-130F
Add to dry ingredients; beat until smooth.
Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Cover and let rest for 10 minutes.
Divide the dough into eight portions; shape each into a ball.
Place on greased baking sheets.
Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 375F for 20 minutes or until golden brown.
Cut the top fourth off each roll; carefully hollow out bottom, leaving a 1/4-in.
shell (discard removed bread or save for another use).
Fill each bowl with about 1/2 cup chili.
Serve bread tops on the side if desired.","url":"https://recipe.bluelayer.org/recipe/36705/cauldron-bread-bowls"},{"id":"36697","title":"Orange Marmalade Oat Bread (Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
marmalade, orange
butter, without salt
wheat flours, bread, unenriched
salt, table
oats
leavening agents, yeast, baker's, active dry","directions":"Milk should be slightly warmer than body temperature.
All other ingredients need to be at room temperature.
Add all ingredients to bread machine as per manufacturer's instructions.
Select the basic or white bread cycle and press start.
The cook time is approximate, the actual cook time will depend upon the type of bread maker being used.","url":"https://recipe.bluelayer.org/recipe/36697/orange-marmalade-oat-bread-bread-machine"},{"id":"36686","title":"Breadmaker Country Seed Bread Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, sesame seeds, whole, dried
spices, poppy seed
leavening agents, yeast, baker's, active dry","directions":"Add in ingredients to bread bin/pan in order of list or possibly as manufacturer suggests.
Select \"white/powdered lowfat milk\" or possibly regular cycle.","url":"https://recipe.bluelayer.org/recipe/36686/breadmaker-country-seed-bread-recipe"},{"id":"36683","title":"Ginger Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
honey
spices, ginger, ground
spices, ginger, ground
sugars, powdered","directions":"Cream the 4 ozs butter with the sugar.
Combine flour, 1 tsp.
ginger, and baking powder; add to the butter mixture.
Put into a greased shortbread pan (or a 7-8\" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
Pour the icing over the hot shortbread and let it cool a little.
When the icing has cooled a bit, decorate the top with pieces of candied ginger.
Cut shortbread into shapes (wedges or rectangles).
Cool completely before removing from pan.
*Note:You may leave out the candied ginger- some may find it too spicy, especially children.","url":"https://recipe.bluelayer.org/recipe/36683/ginger-shortbread"},{"id":"36675","title":"Just Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Dissolve the yeast with 1 cup of the water in a large bowl.
Gradually add the flours while mixing continually.
Add the remaining water a little at a time while mixing (NOTE: if the dough is stil too dry, add a bit more water).
Knead the dough on a floured surface for 10 minutes or until it's smooth and not too dry.
Put it back into the bowl and over it with a damp cloth and let rise in a warm area for 20 minutes or until the dough has doubled.
Knead the dough again for another 5-10 minutes and put it back and let it rise for 10 minutes (use more flour if the dough becomes sticky).
Shape the dough into a loaf, a 'cob' or baguettes etc., or alternatively use a breadpan (I usually put baking paper in the pan so no oil is needed).
Bake at 150 degrees C for approximately 30 minutes, but it might require more or less time depending on you oven.","url":"https://recipe.bluelayer.org/recipe/36675/just-whole-wheat-bread"},{"id":"36673","title":"Pumpkin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
spices, cloves, ground
spices, cinnamon, ground
pumpkin, raw
oil, olive, salad or cooking
nuts, walnuts, english
raisins, seeded","directions":"Mix together dry ingredients.
Add pumpkin and oil.
Mix well.
Add nuts and raisins/dried cranberries.
Mix well.
Pour into 3 well-sprayed loaf pans or muffin tins.
Bake at 350F for 30-45 minutes.
Remember to test to make sure they have baked all the way through.
Cool for 5 minutes and remove to a cooling rack.
Freezes well.
The flavor is amazing especially when chilled.
With a generous slab of cream cheese.
Mmm.","url":"https://recipe.bluelayer.org/recipe/36673/pumpkin-bread"},{"id":"36669","title":"Whole Wheat Flax Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
seeds, flaxseed","directions":"Dissolve yeast in warm water.
Add honey, salt, milk powder, oil and two cups of the whole wheat flour.
Stir well.
Add flax seeds and remaining flour.
Knead on lightly floured surface until smooth and elastic (the dough should lose it's stickiness and feel something like one's earlobe in texture).
Shape into a loaf and put into an oiled loaf pan.
Cover and let rise in a warm place until doubled.
While rising, preheat oven to 350F.
Bake for 45 minutes (approximately) or until done (bread will be golden brown and sound hollow when thumped).
Turn out onto cooling rack.","url":"https://recipe.bluelayer.org/recipe/36669/whole-wheat-flax-bread"},{"id":"36667","title":"Hovis (Malted Brown Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
beverages, ovaltine, classic malt powder
sugars, brown
raisins, seeded
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350F and grease a 1-pound loaf tin well.
Place all the ingredients in a large bowl and mix well together to form a thick batter.
Turn the mixture into the tin and bake in the oven for 50-60 minutes or until a skewer inserted in the centre comes out clean.
Turn out and leave to cool on a wire rack.
Serve sliced, spread with butter.","url":"https://recipe.bluelayer.org/recipe/36667/hovis-malted-brown-bread"},{"id":"36655","title":"All Around Coating Mix Low Fat Recipe","ingredients":"delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, black","directions":"Mix all together........
NOTES : Different breads can be used and will add in their own textures and tastes.","url":"https://recipe.bluelayer.org/recipe/36655/all-around-coating-mix-low-fat-recipe"},{"id":"36645","title":"Pepperoni Pizza Spread","ingredients":"cheese, mozzarella, low sodium
cheese, cheddar
salad dressing, mayonnaise, regular
pepperoni, beef and pork, sliced
mushrooms, white, raw
onions, raw
peppers, sweet, green, raw
olives, ripe, canned (small-extra large)","directions":"Combine first 8 ingredients in a large bowl.
Transfer to an 11x7x2 baking dish.
Bake, uncovered, at 350 for 25-30 minutes or until edges are bubbly and lightly browned.
Serve with crackers, bread sticks, and/or French bread.","url":"https://recipe.bluelayer.org/recipe/36645/pepperoni-pizza-spread"},{"id":"36634","title":"Coffee Can Campfire Bread","ingredients":"wheat flours, bread, unenriched
butter, without salt","directions":"Also requires 1 small coffee can and 1 large coffee can.
Grease and coat the small coffee can liberally with the butter or cooking spray.
Place dough in can and cover with foil.
Place in warm area, perhaps on the ashes of the outskirts of a campfire until dough rises, until almost doubled in volume.
Line the bottom of the large can with about 1 or 2 inchs of pebbles, small rocks or sand to keep the bread from burning on the bottom.
Set the small can inside the large one, making sure the sides don't touch, and then insert the large can into the coals, burying about two or three inches of the bottom.
Cover the entire top with foil and poke a few holes to allow air.
Check by lifting foil in about 40 to 50 minutes.
Bread is done when brown on top.
Feel free to use different kinds of bread dough.
I used a pound of wheat dough mixed in my bread machine.","url":"https://recipe.bluelayer.org/recipe/36634/coffee-can-campfire-bread"},{"id":"36631","title":"Oat Bran Health Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, canola
honey
oat bran, raw
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
seeds, flaxseed
salt, table","directions":"Add water, yeast, canola oil and honey to the pan of the bread machine; stir to dissolve yeast.
Let stand until creamy, about 10 minutes.
In a large bowl, stir together oat bran, whole wheat flour, bread flour, flax seed meal and salt.
Pour this mixture into the pan of the bread machine.
Select Whole Wheat cycle; press Start.
After the dough has risen, remove it from the bread machine and turn it out onto a lightly floured surface.
Form into a loaf shape and place in a lightly greased 9x5 inch loaf pan.
Let rise until doubled, about 45 minutes.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/36631/oat-bran-health-bread"},{"id":"36629","title":"Black Pepper Shrimp","ingredients":"crustaceans, shrimp, raw (not previously frozen)
butter, without salt
spices, garlic powder
spices, pepper, black","directions":"Preheat oven to 450 degrees.
Wash and drain shrimp.
Place in a shallow baking pan.
Melt butter in a saucepan.
Add garlic and saute 3 to 4 minutes.
Pour over shrimp and toss to coat.
Pepper shrimp until shrimp are covered well.
Bake until pink (about 5 minutes), turn, bake a few minutes longer, and pepper again.
This will not be good unless you use a heavy hand with the pepper.
Serve with a fresh garden salad and hot French bread.
Dip bread in the pan juices for an extra treat.","url":"https://recipe.bluelayer.org/recipe/36629/black-pepper-shrimp"},{"id":"36621","title":"Apricot Bagel Recipe","ingredients":"water, bottled, generic
orange juice, raw
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry
apricots, dried, sulfured, uncooked","directions":"Place ingredients in the bread machine in the order listed.
Use the dough setting.
Add in the apricots 5 min before the end of the kneading phase or possibly work into the dough before shaping.
If you do not have a dough setting stop the machine after the rises.
Prepare the baking sheets or possibly use nonstick sheets.
Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18.
Divide into equal pcs and shape into bagel form or possibly use a cutter.
Place the bagels on the sheets and let them rise again.
I put them in the oven to provide a draft free location.
This rise can be anywhere from 20 min to 4 hrs depending on what else is going on in your life.
Fill a 4 to 6 quart soup pot with water 3 to 4 \" deep.
You can add in 2 Tablespoons of malt syrup, honey, sugar or possibly non-diastatic malt pwdr.
Get the water to boiling.
Preheat the oven to 400.
Drop the bagels one at a time into the boiling water.
Boil only 3 or possibly 4 at a time so they do not crowd.
Simmer each side for a minute and return to the baking sheet.
Add in glazes or possibly toppings as desired.
Bake just below the middle of a preheated 400 degree oven.
The book calls for 20 to 25 min.
I usually start at 15 min for the 1st sheet and less for the second.
These are best eaten while they are still hot.
They can be frzn - you may want to slice them first so you can defost them in the toaster.
Serving Ideas : for peach bagels sub dry peaches for the apricots
NOTES : I use orange oil instead of the orange extract.
These are really excellent.","url":"https://recipe.bluelayer.org/recipe/36621/apricot-bagel-recipe"},{"id":"36619","title":"Potato And Sausage Dressing Recipe","ingredients":"potatoes, raw, skin
pork sausage, link/patty, unprepared
onions, raw
celery, raw
bread crumbs, dry, grated, plain
salt, table
parsley, fresh","directions":"Partly boil potatoes and chop.
Saute/fry sausage till lightly browned, break it up with fork.
Remove from pan.
Add in to pan; onion and celery, and saute/fry for 3 min.
Add in the sausage, potatoes, and bread crumbs, also the salt and parsley.
Mix all well together.","url":"https://recipe.bluelayer.org/recipe/36619/potato-and-sausage-dressing-recipe"},{"id":"36616","title":"Scottish Shortbread","ingredients":"butter, without salt
sugars, powdered
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Have butter at room temperature.
Cream butter and sugar until light and fluffy/creamy.
Stir insifted flours in two batches.
Turn on ligtly floured surface.
Knead lightly until smooth.
Roll into ballsplace on greased trays and bake in a SLOW oven for 20-30 minutes.","url":"https://recipe.bluelayer.org/recipe/36616/scottish-shortbread"},{"id":"36610","title":"100% Whole Wheat Bread (Abm)","ingredients":"water, bottled, generic
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients in the order shown above making sure the water is slightly warmed and that the yeast doesn't touch it.
Make a well in the top of the flour and add the yeast in there, that will help.
Cook on the whole wheat setting.
This is a 2 pound loaf.
I used a medium crust.
Press start and away you go.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/36610/100-whole-wheat-bread-abm"},{"id":"36577","title":"Italian Bread Wedges","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, pepper, black
spices, oregano, dried
spices, garlic powder
spices, thyme, dried
salad dressing, italian dressing, commercial, regular
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"In medium bowl, mix water, oil, sugar, salt, flour and yeast.
Let rise 30 minutes.
Spread dough on greased cookie sheet.
In small bowl, mix italian dressing with pepper, oregano, garlic and thyme.
Spread this mix on top of dough.
Sprinkle cheeses on top and bake at 400 degrees for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/36577/italian-bread-wedges"},{"id":"36576","title":"Carrot Bread (Bread Machine)","ingredients":"water, bottled, generic
carrots, raw
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place water and carrot into blender and blend until you have a carrot juice.
Combine all ingredients ( including the carrot juice) in the order given.
Select White Bread and push start.
Important: Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablespoon of water at a time, until dough forms a smooth round ball.","url":"https://recipe.bluelayer.org/recipe/36576/carrot-bread-bread-machine"},{"id":"36546","title":"Cajun Salmon Cakes With Lemon-Garlic Aioli","ingredients":"salad dressing, mayonnaise, regular
lemon juice, raw
spices, garlic powder
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw
salad dressing, mayonnaise, regular
delallo, italian seasoned breadcrumbs,
a cajun life, all purpose cajun seasoning,
mustard, prepared, yellow
delallo, italian seasoned breadcrumbs,
oil, canola","directions":"To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl.
Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty.
Dredge patties in 1/2 cup breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat.
Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through.
Serve aioli over salmon.","url":"https://recipe.bluelayer.org/recipe/36546/cajun-salmon-cakes-with-lemon-garlic-aioli"},{"id":"36543","title":"Coconut Shrimp","ingredients":"crustaceans, shrimp, raw (not previously frozen)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cornstarch
salad dressing, mayonnaise, regular
lemon juice, raw
sauce, worcestershire
cornstarch
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
delallo, italian seasoned breadcrumbs,","directions":"Peel the shrimp, leaving tails intact; devein.
In a mixing bowl; mix together the cream of coconut and next 4 ingredients until smooth.
Coat shrimp with 1 cup cornstarch; dip in cream of coconut mixture; drain on a wire rack.
Dredge shrimp in coconut; dredge in breadcrumbs.
Place on a baking sheet; cover and chill for 1 hour.
Add oil to a depth of 2 inches in a dutch oven; heat to 375 degrees.
Fry shrimp, in batches, until golden.","url":"https://recipe.bluelayer.org/recipe/36543/coconut-shrimp"},{"id":"36531","title":"Triticale Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
spices, fennel seed
beverages, ovaltine, classic malt powder
water, bottled, generic","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/36531/triticale-bread"},{"id":"36516","title":"Spicy Shortbread Bites","ingredients":"spices, paprika
salt, table
spices, pepper, red or cayenne
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, curry powder
spices, cumin seed","directions":"Preheat oven to 350F.
In a small bowl whisk together paprika, 2 teaspoons salt, and 1 teaspoon cayenne and set aside.
In a bowl with an electric mixer beat butter with sugar until light and fluffy.
In another bowl whisk together remaining 1/2 teaspoon salt, remaining 1/8 teaspoon cayenne, flour, curry powder, and cumin.
Beat flour mixture flour mixture into butter until just combined.
On a lightly floured surface knead dough about 8 times, or until it just comes together.
Divide dough into 4 equal pieces.
On a sheet of wax paper roll each piece of dough into a 3/4-inch-thick log.
Sprinkle one quarter of spice mixture along the length of each log and roll in mixture to coat completely.
Wrap each log in wax paper.
Freeze dough just until firm, 15 to 20 minutes.
Shortbread dough may be made 1 week ahead and frozen.
Before proceeding with recipe, remove dough from freezer and let stand about 15 minutes, or until slightly softened to facilitate slicing.
Remove logs carefully from wax paper and slice into 1/2-inch-thick rounds.
Place rounds 1/4 inch apart on ungreased baking sheets and bake in batches in middle of oven 15 minutes, or until browned lightly.
Gently loosen shortbread bites with a spatula from baking sheet (do not remove from sheet) and cool completely.
Carefully transfer shortbread bites to a serving dish (they will be fragile) and serve as an hors d'oeuvre.","url":"https://recipe.bluelayer.org/recipe/36516/spicy-shortbread-bites"},{"id":"36496","title":"Artichoke Quiche Squares (Crustless) Recipe","ingredients":"egg substitute, powder
bread crumbs, dry, grated, plain
salad dressing, mayonnaise, regular
spices, thyme, dried
spices, garlic powder
spices, pepper, black
artichokes, (globe or french), raw
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw","directions":"1) In a large bowl, stir together the egg substitute, bread crumbs, mayonnaise, thyme, garlic pwdr and pepper sauce.
Minced the artichokes and add in to the mix along with the cheese and onions.
Mix till well combined.
Spray an 8x8 baking pan.
Spoon artichoke mix into the pan.
Bake in PREHEATED OVEN 350F for 25 to 30 min or possibly till bubbly and golden brown.
Cold for 5 min, then cut into 16 two-inch squares; 2 per serving.
Note:Prevention's estimate, 67 cals, 28% from fat (2g), 0.2g fiber, based on
\"reduced-fat Swiss cheese\" and purchased seasoned bread crumbs.
NOTES : BTW - Egg substitute does* NOT* bake well at temps higher than 350F.
I add in moisture to the oven - spray the walls or possibly put a tin of water on a lower rack.","url":"https://recipe.bluelayer.org/recipe/36496/artichoke-quiche-squares-crustless-recipe"},{"id":"36489","title":"Tahini and Date Syrup Dip (Dibis W'rashi)","ingredients":"dates, deglet noor
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
lemon juice, raw","directions":"Blend all the ingredients together in a bowl.
Serve as an accompaniment to bread.","url":"https://recipe.bluelayer.org/recipe/36489/tahini-and-date-syrup-dip-dibis-wrashi"},{"id":"36486","title":"French Hoagie Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table","directions":"Combine yeast with tepid but not warm water and let sit until convinced the yeast isn't dead, 10 minutes maximum.
In a large bowl, combine most of the flour, oil and salt, add the water/yeast, and stir/add flour until the ball pulls away from the bowl.
Sprinkle flour over a kneading surface and over the ball, and knead for about 7 minutes.
Lightly oil a bowl and allow to rise until doubled, usually about 50-60 minutes if in a barely warm place.
Punch down the dough, divide into quarters, and shape into 4 hoagies roughly 6\" x 3.5\" or so.
Allow to rise for 20 minutes.
Preheat the oven at 425, with a baking stone in the center rack and a ceramic dish on the bottom while the bread rises.
Transfer the rolls to the stone, return the stone to the center rack, and turn the heat down to 375.
For each of the first 4 minutes baking, toss a dash of water across the bottom of the ceramic dish to create steam.
The rolls should be medium brown and more than doubled in height within 29-30 minutes.","url":"https://recipe.bluelayer.org/recipe/36486/french-hoagie-rolls"},{"id":"36485","title":"Curried Naan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, curry powder
leavening agents, yeast, baker's, active dry
water, bottled, generic
raisins, seeded
mango nectar, canned","directions":"Put the flour, salt, oil, curry powder, yeast and water into a bowl and mix together for 2 minutes.
Tip out onto a lightly floured surface and knead for 5 minutes until the dough is soft and pliable.
Leave to rise for 30 minutes.
Grease and line a baking sheet.
Incorporate the sultanas and chutney into the dough.
Divide the dough into six pieces; place them on the baking tray and leave to rest for 1 hour.
Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25 1/2cm in diameter, put back on the tray and leave to rest for 5 minutes.
Pour a little olive oil into a frying pan over a moderate and fry naan until browned on both sides.
Set aside to cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/36485/curried-naan-bread"},{"id":"36480","title":"Arabic Pretzels (Baqsam)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cumin seed
seeds, sesame seeds, whole, dried","directions":"Dissolve yeast in warm water + sugar.
Mix the dry ingredients, milk powder + flour + (aniseed or the cumin).
Mix all together and knead for 10 minutes.
Cover and let rise until double for around 30 minutes.
Punch down.
Roll the dough into rectangle 10 x 20 cm and cut into 3 cm strings.
Fold the string and role gently with hand in sesame, shape it the way you like or leave as sticks.
Place on greased cookie sheet, cover and allow to rise for 10 minutes.
Bake at 400F for 20 minutes.
Reduce to 120F for another 10 minutes to let it dry if desired.","url":"https://recipe.bluelayer.org/recipe/36480/arabic-pretzels-baqsam"},{"id":"36478","title":"Blueberry Shortbread Bites","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
orange juice, raw
salt, table
butter, without salt
blueberries, raw","directions":"Preheat oven to 350.
In a food processor, pulse together flour, sugar, cornstarch, orange zest, and salt.
Add butter, then pulse until fine and crumbly.
Remove bowl from food processor and stir in dried blueberries.
Measure 2 tablespoon mixture into each of 36 mini muffin cups*, pressing down firmly.
Bake until golden brown, about 15 minutes.
Let cool at least a few minutes before serving.","url":"https://recipe.bluelayer.org/recipe/36478/blueberry-shortbread-bites"},{"id":"36459","title":"Mixed-Nut Butter-Crunch Toffee","ingredients":"butter, without salt
salt, table
leavening agents, baking soda
vanilla extract
nuts, macadamia nuts, raw
nuts, macadamia nuts, raw
water, bottled, generic
sugars, granulated
syrups, corn, light
candies, semisweet chocolate","directions":"Using some of the melted butter, coat a shallow 12 x 10-inch baking sheet and line it with a sheet of parchment paper, allowing some excess paper at both ends.
Brush the paper with some more of the melted butter and set the sheet aside on a wire rack.
Reserve any remaining melted butter for later.
Line two more shallow baking sheets or trays with waxed paper, for holding and chilling the candy once assembled, and set the sheets aside.
Cut each unwrapped stick of butter in half and place on a plate next to your work surface, along with a tiny bowl with the premeasured salt and baking soda, an opened bottle of vanilla, and the coarsely chopped macadamia nuts.
Place the finely chopped nuts in another bowl.
Place a small bowl half full of boiling water next to the stove and insert a pastry brush in the water.
Put your candy thermometer within easy reach.
Place a medium bowl of ice water close by and, if by accident any hot sugar syrup should touch your skin, dunk the affected area into this bowl.
Place a 2 1/2-quart heavy-bottomed saucepan on the stove.
Place the water, sugar, and corn syrup in the pan and stir gently to combine.
Place the pan over medium-high heat and let the mixture come to a rolling boil.
Dont stir anymore.
If, while the sugar was dissolving, any sugar crystals jumped to the sides of the pan, use the moistened pastry brush to wash the sides down.
Cook the syrup until the color turns very light amber.
Reduce the heat and add the butter, one half-stick at a time, stirring very gently with the clean stem end of a wooden spoon.
Add the next piece of butter only after each preceding piece has melted and become fully incorporated.
When all of the butter has been added and the mixture is well combined, clip the candy thermometer on the side of the pan so the bottom is submerged in the boiling toffee without allowing the mercury tip to touch the bottom of the pan.
Raise the heat to medium and boil the mixture until the temperature reads between 295 and 300F.
Remove the thermometer from the pan and stand the bottom in the bowl of boiling hot water.
Working quickly but carefully, immediately take the pan off the stove and stir in the combined salt and baking soda, vanilla, and coarsely chopped macadamia nuts (in that order).
Immediately, pour the candy mixture onto the prepared greased baking sheet and, using a long, buttered metal icing spatula or a table knife, spread the toffee into a thin even layer about 1/3 inch thick (the toffee wont cover the entire pan).
Use a buttered blade of a pastry scraper to frequently push the toffee into a rectangular shape as it cools, giving it a straight edge.
Let the mixture set for a few minutes, or until it firms up a bit (not too long, however, or the candy will become too hard to cut).
Meanwhile, melt the chocolate, stirring constantly, either in a heatproof bowl set in a skillet filled with an inch of very hot but not simmering water over low heat, or in a microwave oven for 1 minute on high, stirring until smooth after heating.
As you work with the chocolate, occasionally check the slab of toffee, using the straight edge of your scraper to move it back in line.
Once the chocolate is melted, place the bowl next to your work surface.
While the toffee mixture is still warm and pliable, use a buttered pastry scraper to score it into 1 1/2-inch squares.
Let the candy set until its firmer, about 5 more minutes.
Score again through the original cuts, making sure that the candy is in separate squares all the way through to the bottom.
If stubborn, reapply butter to your pastry scraper and place the blade in your original cut.
Using a heavy mallet, whack the top of the scraper, forcing the blade through any sticky, tough spots.
When firm and separate, make sure the toffee pieces are in their original positions and pour the melted chocolate over the top.
Using a long metal icing spatula, spread the chocolate evenly over the toffee.
(Its fine if the chocolate runs down into the grooves.)
Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them gently into the chocolate.
Reserve the remaining 1 cup of nuts.
Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line.
One by one, carefully lift each piece away from the rest and, if there are any bare spots, sprinkle them with the nuts.
Place the candy, in a single layer, on the prepared baking sheets and refrigerate the pieces, covered with plastic wrap, to let the chocolate harden, 1 to 2 hours.
Once set, place the candy into an airtight tin in layers, separated with waxed paper.
Although these candies may be stored at room temperature, to best preserve the freshest flavor, store them in the refrigerator.
Nut-Free Butter Crunch
For a nut-free version, make the following changes in the original recipe.
Instead of using nuts in the toffee, use an equal amount of coarsely chopped salted thin pretzel sticks.
Mix 1 1/2 cups each of crushed Nabisco chocolate wafer cookies and Lorna Doone shortbread cookies, and use them to top the melted chocolate.
Reduce the salt to 1/4 teaspoon.
All other instructions are the same.","url":"https://recipe.bluelayer.org/recipe/36459/mixed-nut-butter-crunch-toffee"},{"id":"36454","title":"Breadstick Dippers","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Preheat oven to 425 degrees.
Into medium mixing bowl sift together 2 cups of flour, the sugar, baking powder; and salt; add milk and, using a wooden spoon, mix to form dough.
Using 2 Tbsp of the remaining flour, lightly flour work surface; turn dough out onto floured surface and knead, adding remaining 2 Tbsp flour as needed, until dough becomes
smooth and elastic, about 5 minutes.
Using rolling pin, roll dough into 12x8\" rectangle, about 1/2 \" thick.
Cut dough in half lengthwise; cut each half crosswise into 18 equal slices.
Dip dough slices into margarine - be sure to use all of the margarine.
Place on a baking sheet, leaving a space of about 1 inch between each.
Bake until golden brown, 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/36454/breadstick-dippers"},{"id":"36440","title":"Garden Patch Bread","ingredients":"water, bottled, generic
carrots, raw
tomatoes, red, ripe, raw, year round average
peppers, sweet, green, raw
onions, spring or scallions (includes tops and bulb), raw
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
spices, basil, dried
wheat flours, bread, unenriched","directions":"Add all lingredients to the bread machine according to the manufacturers directions.
Bake the bread using the basic white bread cycle, 1 1/2 lb loaf.","url":"https://recipe.bluelayer.org/recipe/36440/garden-patch-bread"},{"id":"36411","title":"Laurie Colwin's Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
wheat germ, crude
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"In a large bread bowl mix the flours, salt, and germ.
Mix the yeast with the liquids.
You may use more water than milk to equal 1 1/2 cups, if desired.
Pour the liquid into the flour and stir.
The dough should not be dry or sticky, but tend to sticky.
If too sticky, add a little more flour.
Knead the dough well, roll in flour, and put in a warm bow.
Leave in a cool, draft-free place and go about your day.
When you get home, punch down the dough and knead it well.
Roll again in flour and forget it until convenient.
Sometime later, punch dough down again.
Give it a final kneading.
Shape into a baguette, slash the top with four diagonal cuts, brush with water and let proof for a few minutes, if you have the time.
Bake at 450 for 30 minutes.
Turn the oven to 425 and bake another 20 minutes.","url":"https://recipe.bluelayer.org/recipe/36411/laurie-colwins-bread"},{"id":"36405","title":"Crispy Green Bean Fries with Spicy Yogurt Dipping Sauce","ingredients":"egg, white, raw, fresh
bread crumbs, dry, grated, plain
seeds, flaxseed
leavening agents, yeast, baker's, active dry
salt, table
beans, snap, green, raw
yogurt, greek, plain, nonfat
catsup
sauce, hot chile, sriracha","directions":"Preheat oven to 425 degrees F. Line a baking sheet with foil and place a cooling rack on top so its sitting in the pan.
Pour egg whites in a shallow bowl, set aside.
Combine breadcrumbs, flax, nutritional yeast and salt and pepper in another small bowl.
Dip green beans in egg whites and then coat in breadcrumb mixture.
Lay side by side on the rack in the baking sheet.
Spray green beans with baking spray and bake for 15 minutes, until crunchy and golden brown.
While green beans bake, combine yogurt, ketchup and Sriracha in another small bowl to make the dipping sauce.
Enjoy hot out of the oven.","url":"https://recipe.bluelayer.org/recipe/36405/crispy-green-bean-fries-with-spicy-yogurt-dipping-sauce"},{"id":"36388","title":"Bread Machine Whole Wheat Honey Oatmeal Bread 2 Lb Loaf","ingredients":"water, bottled, generic
honey
vanilla extract
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
oats
salt, table
vital wheat gluten
wheat flours, bread, unenriched","directions":"Place ingredients in machine in order (in a Zojirushi -- otherwise follow manufacturer's instructions).
Make a small indention for the yeast making sure it does not touch any liquid.
Press start.
Delicious bread in 3 hours :).
Also works well with the timer feature.
Put ingredients in at night and wake up to the smell of baking bread!","url":"https://recipe.bluelayer.org/recipe/36388/bread-machine-whole-wheat-honey-oatmeal-bread-2-lb-loaf"},{"id":"36356","title":"Black French Baguette.","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Put all the ingredients, except for the chocolate chips, and knead.
When it comes together form a ball and put in a bowl.
Leave to rise (1st rising).
When it had increased by 2 to 2 1/2 times its original size, take out of the bowl and divide into two pieces.
What?
This dough has a lump on its head!
Round off the dough and leave to rest for 20 to 30 minutes.
You can bake it as one big loaf instead of dividing it, too.
With the seam side down, stretch out into a long rectancle and scatter with chocolate chips (top photo).
Fold in both sides (bottom photo) and fold in half again.
Roll and stretch out the dough.
Sandwich the dough in a pleated piece of canvas that has been dusted with flour, and leave to rise again (2nd rising).
Let rise until it's 1.5 times the original size.
Slash each loaf 3 times.
(I dusted the surface with lots of flour so the slashes are easier to see.)
Mist with plenty of water, and bake in a preheated 250C oven for 7 minutes.
Lower the heat to 200C and bake for another 7 minutes.
As the bread forms and edge, you can see the chocolate chips peeking out.
I formed the dough into thin baguettes, and made an extra effort and slashed them five times.
I also have a black French baguette that is made with homemade starter.
See","url":"https://recipe.bluelayer.org/recipe/36356/black-french-baguette"},{"id":"36353","title":"Tart Crust for Quiche","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic
salt, table","directions":"Be sure to keep all of the ingredients chilled.
After combining the ingredients to create salt water, put it in the refrigerator.
Grease the pan with butter.
Add all of the ingredients to a bowl.
Use a scraper to mix together by covering everything with flour.
When the butter has become pebbly and crumbly, cut it up with the scraper.
Make a dent in the center and pour in the salt water.
Fold it into itself and bring the dough together to form one lump until the flour has been completely mixed in.
Cover it with wrap and let it sit in the refrigerator for 3 hours.
Roll out the dough until it's 1-2 cm thick.
Lay out the dough into the tart mold and pierce with a fork.
Gently push the sides of the dough into the mold.
Leave it as-is in the refrigerator for 1 hour.
Cut off the edges of the dough, fill with pie weights, and bake for 20 minutes at 200C.
Take out the pie weights, and let it finish cooking on its own for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/36353/tart-crust-for-quiche"},{"id":"36333","title":"Hearty Oat & Walnut Bread (bread machine)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oats
sugars, brown
salt, table
nuts, walnuts, english
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Place ingredients in machine according to your manufacturer's directions.","url":"https://recipe.bluelayer.org/recipe/36333/hearty-oat-walnut-bread-bread-machine"},{"id":"36321","title":"Crunchy Wheat and Rye","ingredients":"water, bottled, generic
honey
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
salt, table
wheat flours, bread, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Place the ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select whole wheat setting and press Start.","url":"https://recipe.bluelayer.org/recipe/36321/crunchy-wheat-and-rye"},{"id":"36317","title":"Caramel Apple Bread Pudding","ingredients":"wheat flours, bread, unenriched
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
egg substitute, powder
vanilla extract
spices, cinnamon, ground
apples, raw, with skin
ice creams, vanilla","directions":"In a large bowl, combine the applesauce, egg substitute, milk, brown sugar, vanilla and cinnamon.
Fold in bread cubes and apple.
Let stand 15 min or until bread is softened.
Pour into an 8\" square baking dish coated with cooking spray.
Bake uncovered @325 for 35-40 minutes or until knife inserted in the center comes out clean.
Drizzle with caramel and top with whipped topping.
Best if served warm.","url":"https://recipe.bluelayer.org/recipe/36317/caramel-apple-bread-pudding"},{"id":"36316","title":"Corny Bread","ingredients":"corn, sweet, white, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
salt, table
sugars, brown
spices, nutmeg, ground
cornmeal, degermed, unenriched, yellow
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/36316/corny-bread"},{"id":"36313","title":"Eggless Banana-Chocolate Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
egg substitute, powder
bananas, raw
spartan, real semi-sweet chocolate baking chips,","directions":"In a large mixing bowl thoroughly mix 1 cup of flour, salt, and yeast.
Combine skim milk and butter or margarine in a saucepan.
Heat over low heat until liquids are warm.
Add egg beaters, mashed bananas, chocolate pieces, and 1 cup of flour.
Mix thoroughly.
Add enough flour to make a stiff dough.
Turn out onto lightly floured board and knead until smooth and elastic, about 5 to 8 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.
Punch dough down.
Cover and let rise again, about 45 minutes.
Shape into loaf and place in greased 8x4 inch loaf pan.
Cover and let rise in warm place until dough fills pan and top of loaf is about 1 inch above top of pan edge, about 30 minutes.
Heat oven to 375F (190C).
Uncover dough.
Bake 30 to 35 minutes or until loaf sounds hollow when lightly tapped.
Immediately remove from pan; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/36313/eggless-banana-chocolate-bread"},{"id":"36312","title":"Spinach Artichoke Dip (No Mayo)","ingredients":"spinach, raw
artichokes, (globe or french), raw
cheese, parmesan, hard
cheese, parmesan, hard
cream, sour, cultured
cheese, mozzarella, low sodium
spices, garlic powder
spices, garlic powder
salt, table
spices, pepper, black
mustard, prepared, yellow
spices, paprika","directions":"Preheat oven to 350.
Combine all ingredients in a medium bowl and mix thoroughly.
Spread into an 8x8'' baking pan or similar ovenproof dish (should be able to contain about 3 cups.
).
Bake for 15-20 minutes or until bubbly.
Serve hot with bagel chips, rye bread slices, tortilla chips, cheese crackers, pita, etc!
Hint: Throw everything together in a stand mixer for quick and easy stirring!
Hint: Grate your own Parmesan or use the fancy shredded kind for a smoother dip.
Hint: Can be made in advance (up to 1 day) and kept in the fridge until ready to heat.
Hint: Can be doubled and placed in a 9x13'' pan.","url":"https://recipe.bluelayer.org/recipe/36312/spinach-artichoke-dip-no-mayo"},{"id":"36310","title":"White Whole Wheat Walnut Loaf (King Arthur Flour)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
nuts, walnuts, english","directions":"MIXING - Combine all of the ingredients in a bowl.
Mix and knead until the dough is smooth.
Cover the bowl and allow the dough to rise for 1 to 2 hours until it's doubled in bulk.
SHAPING - Shape the dough into an 8-inch log and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan.
Cover it loosely with plastic wrap and allow it to rise until it crests about 1 inch over the rim of the pan.
BAKING - Remove the plastic wrap and bake the bread in a preheated 350*F oven for 35 to 40 minutes until it's golden brown.
An instant-read thermometer inserted into the center will register 190*F. Remove it from the oven and turn it out of the pan to cool on a rack.","url":"https://recipe.bluelayer.org/recipe/36310/white-whole-wheat-walnut-loaf-king-arthur-flour"},{"id":"36307","title":"Three-Cheese Shortbreads","ingredients":"butter, without salt
cheese, parmesan, hard
cheese, cheddar
cheese, mozzarella, low sodium
spices, pepper, red or cayenne
mustard, prepared, yellow
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Beat the butter until light and fluffy.
Stir in the three cheeses, cayenne pepper, mustard powder, and flour.
Mix well.
If the dough is too crumbly, add milk tablespoon by tablespoon, until the dough holds together.
Pat the dough into a disc and refrigerate for 1 hour.
Preheat the oven to 300F.
Roll the dough out into a large 1/4-inch thick circle.
Use a scalloped cookie cutter to cut out the shortbreads.
Place on a greased cookie sheet and bake 30 to 35 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/36307/three-cheese-shortbreads"},{"id":"36276","title":"King Arthur's 100% Whole Wheat Loaf","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"Combine all ingredients to form a shaggy dough.
And rest 20 minutes for the flour to absorbe the liquid.
Knead 10 minutes til smooth.
It would look wet at first but it will come together, though it would remain sticky.
Use mixer to knead.
If by hand, it would be a smaller and denser loaf.
Place in grease bowl, turn to coat.
Cover let rise 1 hr (it took me around 40 min with instant yeast).
Shape and place in greased loaf.
Cover with lightly greased plastic 1 hr (took me 30min) til crowned.
Bake 350 F 45min.","url":"https://recipe.bluelayer.org/recipe/36276/king-arthurs-100-whole-wheat-loaf"},{"id":"36275","title":"Spiced Pumpkin Loaf","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Heat milk in the microwave for 30 seconds on HIGH.
Add ingredients to the bread pan in the order given by the manufacturer.
Set Cycle: Sweet, Loaf size: 1 1/2 lb.
After 5 minutes, check the dough; add a tablespoon of flour at a time if too wet, or a tablespoon of water at a time if too dry.","url":"https://recipe.bluelayer.org/recipe/36275/spiced-pumpkin-loaf"},{"id":"36274","title":"Suprisingly Puffy Focaccia in a Plastic Bag","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Put all the ingredients except for the lukewarm water and olive oil into a plastic bag.
Pinch to close the bag so that the ingredients won't come out, then shake the bag to mix.
Add the lukewarm water and olive oil into Step 1, and massage for about 5 minutes to blend.
When blended, lightly tie the bag, and leave it for 1 hour.
When the dough rises as shown in the picture.
Press the air out.
Tear the bag.
Use bread flour for dusting, and form into whatever shape you like.
When shaped, bake in the oven for about 25 minutes at 250C without preheating.
(Check how it's doing and adjust the baking time and temperature accordingly.)
I topped with cheddar cheese, parsley, and Parmesan cheese but try using whatever toppings take your fancy.
Ready to eat!
Variation: Tuna and onion buns on your left.
Cheese buns on your right.
Variation: Spinach and bacon.","url":"https://recipe.bluelayer.org/recipe/36274/suprisingly-puffy-focaccia-in-a-plastic-bag"},{"id":"36270","title":"Vanilla Berry Cream","ingredients":"goji berries, dried
sugars, granulated
vanilla extract
yogurt, greek, plain, nonfat","directions":"Partly freeze berries by placing in a single layer on a cookie sheet in freezer for about 15 minutes.
Remove from freezer and place berries in food processor bowl with sugar and vanilla.
Process this mixture until slushy.
With machine running, pour in yogurt and process until smooth.
Pour into wine glasses and serve immediately, or chill up to 20 minutes.
Serve with vanilla bean shortbread (see recipe).","url":"https://recipe.bluelayer.org/recipe/36270/vanilla-berry-cream"},{"id":"36253","title":"Low Fat Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
honey
sugars, granulated
salt, table
egg, white, raw, fresh
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salad dressing, mayonnaise, regular","directions":"Mix all ingredients, being careful not to overmix
Pour into loaf pan or square pan and bake in preheated oven at 400 degrees for 20 minutes (my oven is quite hot).","url":"https://recipe.bluelayer.org/recipe/36253/low-fat-cornbread"},{"id":"36244","title":"Cheesy Chicken Roll-ups","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, cheddar
cheese, mozzarella, low sodium
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
delallo, italian seasoned breadcrumbs,","directions":"Pound chicken to flatten.
Cut into rectangular serving-size pieces.
Lay cheeses on top and roll up.
Dip into flour, then milk plus parmesan, then bread crumbs.
Secure with toothpick.
Place on baking sheet sprayed with nonstick spray.
Bake at 350 for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/36244/cheesy-chicken-roll-ups"},{"id":"36241","title":"Rye Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"First, pre-heat the oven to gas mark 5 (180C).
Now, mix the first three ingredients, the dry stuff.
Then, mix the next two ingredients into the flour mix, and stir quickly with a wooden spoon.
Try not to over work the mixture - just combine it.
Add more milk if it's not working.
Pop this into a lined 2lb loaf tin.
Then, just before putting into the oven, throw some ice-cubes onto the bottom shelf of the oven to create a little steam.
This helps make the loaf rise before the crust sets.
Bake in the centre of the oven for around 45 - 50 minutes.
The loaf should sound hollow when it's tapped underneath.
Cool in the tin for 10 mins, then finish cooling on a rack.","url":"https://recipe.bluelayer.org/recipe/36241/rye-soda-bread"},{"id":"36240","title":"Orange-Hazelnut Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
orange juice, raw","directions":"Line two baking sheets with parchment.
Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl.
Mix on low speed until the butter combines with the sugar but isnt perfectly smooth, 1 to 2 minutes.
Add the flour, ground hazelnuts, and zest; mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix.
On a lightly floured surface, roll the dough to about 1/4 inch thick.
Aim for a uniform thickness to ensure even baking.
Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible.
Press the scraps together, roll them out, and cut out more cookies.
If the dough becomes sticky, refrigerate it briefly.
Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.
Position oven racks in the upper and lower thirds of the oven and heat the oven to 300F Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour.
(After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.)
If the cookies are done before 30 min., reduce the oven temperature to 275F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325F.","url":"https://recipe.bluelayer.org/recipe/36240/orange-hazelnut-shortbread-cookies"},{"id":"36219","title":"Hazelnut Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
butter, without salt
sugars, brown","directions":"Combine flour and hazelnuts.
In a large bowl, cream the butter and brown sugar.
Gradually blend in the dry ingredients.
Cover and chill for 8 hours or overnight.
Preheat oven to 300 degrees Fahrenheit.
Lightly grease cookie sheets.
On a floured surface, roll out the dough to a thickness of 1/4\".
Using cookie cutters, cut out the shapes and place on prepared cookie sheets 1-1/2\" apart.
Bake for 20 to 25 minutes until lightly colored.
Transfer to wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/36219/hazelnut-shortbread-cookies"},{"id":"36218","title":"Tiger Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
rice flour, white, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, sesame, salad or cooking","directions":"Mix together the ingredients for the tiger paste, cover and set aside.
This will keep in the fridge for several days and is enough for 2 loaves this size
Mix together the dough ingredients, keeping the salt and yeast separate until the water is added
Bring together into a dough and knead well on a lightly oiled surface until very smooth and elastic
Leave to prove, covered in an oiled bowl until doubled in size- around 45 mins to an hour
Knock the dough back, shape into the desired shape and place on a floured baking tray (or pizza tray)
Turn on the oven and set to 220C
Brush the tiger paste over the dough in a thick, smooth layer
Cover the dough and leave to double in size (or more) again.
30-60 mins depending on room temperature
Bake for 10 mins at 220 then turn down to 200 and bake for a further 10-20.
It should be cooked after 10 so after that it is a matter of colouring.
After about 15 mins it should look like the picture
Remove from oven, place on a rack to cool for at least 30 mins before cutting.","url":"https://recipe.bluelayer.org/recipe/36218/tiger-bread"},{"id":"36216","title":"Bread Machine Cuban Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Place all ingredients in your bread machine in the order given.
Set bread machine to dough cycle.
IMPORTANT!
CHECK YOUR MACHINE WHILE IT IS KNEADING and ADD MORE WATER IF NEEDED 1 TABLESPOON AT A TIME.
The dough should not be too dry - it should look smooth and satiny after kneading for a few minutes.
When dough cycle is complete, remove dough from machine and shape into long loaf (like french bread).
Place on a cookie sheet and let loaf rise for about 45 minutes or until doubled in size.
Bake at 350 degrees for about 30 minutes or until nicely browned.
You can also just cook this in your bread machine on the regular bread cycle if you want.
It still tastes great, you just don't get the cuban shaped loaf.","url":"https://recipe.bluelayer.org/recipe/36216/bread-machine-cuban-bread"},{"id":"36211","title":"Tyler Florence's Pita Bread (Bread Machine, Dough Cycle)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in a bread machine.
Set for a 2 pound dough cycle.
Toward the end of the dough cycle place the pizza stone on the lowest oven rack and pre-heat it to 500 degrees.
When the dough is ready punch it down and divide it into 8 balls, keeping it all lightly floured and covered.
Rest the covered balls for 15 minutes.
Roll each ball into an eight inch circle, one quarter inch thick, making sure circles are totally smooth, with no creases or seams.
Do not stack the disks but keep them covered.
Put 2 pitas on the hot stone and bake them 4-5 minutes, until they're puffed and a pale golden color.
WATCH CLOSELY.
They cook really quickly.
Cool on rack 5 minutes.
They will naturally deflate, leaving a pocket.
Wrap them in a kitchen towel to keep them soft.","url":"https://recipe.bluelayer.org/recipe/36211/tyler-florences-pita-bread-bread-machine-dough-cycle"},{"id":"36197","title":"Carrabba's Italian Dip Mix","ingredients":"spices, pepper, red or cayenne
spices, pepper, black
spices, oregano, dried
spices, rosemary, dried
spices, basil, dried
spices, parsley, dried
spices, garlic powder
spices, garlic powder
salt, table","directions":"Grind together and put 1 tablespoon of mixture on plate.
Pour extra virgin olive oil over and mix together with mixture.
Dip warm french bread in the mixture.","url":"https://recipe.bluelayer.org/recipe/36197/carrabbas-italian-dip-mix"},{"id":"36194","title":"Ohrarieska (Finnish Barley Flatbread)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat the oven to 500F Mix all ingredients until smooth.
Generously grease a baking sheet (a 12-inch pizza pan works well).
Pour the batter onto the sheet - bread should be 12 inches in diameter.
Bake for 15 minutes, until bread is firm and golden brown.
Cut into wedges, and serve hot with butter or cheese.
This is definitely at its best shortly after it has been baked.","url":"https://recipe.bluelayer.org/recipe/36194/ohrarieska-finnish-barley-flatbread"},{"id":"36192","title":"Buttered Breadcrumbs","ingredients":"butter, without salt
delallo, italian seasoned breadcrumbs,","directions":"Melt butter in a small skillet over medium low heat.
As soon as butter is melted and frothy, stir in breadcrumbs.
Continue stirring until crumbs are evenly crisp and golden brown.
If using any of the above mentioned variations add to the finshed buttered breadcrumbs.","url":"https://recipe.bluelayer.org/recipe/36192/buttered-breadcrumbs"},{"id":"36185","title":"Doubled Raisin Bread","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
salt, table
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Prep work: Soak the raisins marked in the hot water for about 30 - 40 minutes (See \"Helpful Hints\")
The raisins marked will be used later so leave them on standby!
Place the rehydrated raisins marked and the other ingredients (except the raisins marked ) in your bread maker and switch it on.
If you are using non-Japanese flour, increase the amount of milk to 98 g.
5 minutes before the bread dough is done, add the raisins marked to the bread maker.
Let the bread complete the first proof in the bread maker.
This is a picture after the bread has completed first proofing.
Punch the dough down, divide into 12 balls with the smooth side side facing up and let rest for 20 minutes.
Carefully reform the balls and let rise until doubled in size.
Bake in an oven preheated to 180C for 15 minutes and you're done.
The baking time will depend on your oven, so adjust as necessary.
Spread cream cheese and eat!","url":"https://recipe.bluelayer.org/recipe/36185/doubled-raisin-bread"},{"id":"36166","title":"dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched","directions":"Mix 2 cups of flour with chicken broth and salt to form soft dough.
Spread 1/2 c flour on bread board.
put dough on top.
let cool.
roll out and cut 1\" x 2\" strips.
let dry 15 minutes.
drop into boiling broth/stew and simmer for 15- 20 minutes.","url":"https://recipe.bluelayer.org/recipe/36166/dumplings"},{"id":"36164","title":"Light And Chunky Cheese Dip","ingredients":"cheese, cottage, creamed, large or small curd
salt, table
carrots, raw
peppers, sweet, green, raw
spices, parsley, dried","directions":"In a medium bowl, combine all ingredients; mix well.
Serve immediately or refrigerate several hours to blend flavors.
I serve with melba toast rounds, cocktail rye bread, or assorted vegetable dippers.","url":"https://recipe.bluelayer.org/recipe/36164/light-and-chunky-cheese-dip"},{"id":"36159","title":"Easy Homemade Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
oats
salt, table
butter, without salt","directions":"In a medium bowl, sprinkle the yeast over the warm water and stir until it dissolves.
Add the honey (or agave nectar, if you prefer a vegan version), stir, and set aside for a few minutes.
Meanwhile, mix flour, oats, and salt in a large bowl.
Mix the wet mixture into the dry and stir until completely combined.
Brush a loaf pan generously with the melted butter (or Earth Balance margarine) before transferring the dough into the pan.
Cover with a slightly damp towel and set in a warm place for 30 minutes.
Preheat the oven to 350 degrees F with a rack in the middle.
Once the bread has risen, bake in the preheated oven for 35-40 minutes, or until golden and pulling away from the sides.
Turn on the broiler for 20-30 seconds and watch closely, removing the bread once the top reaches a slightly darker cooler.
Turn the bread out of the pan almost immediately, allowing to cool on a wire rack.
Serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/36159/easy-homemade-bread"},{"id":"36153","title":"Honey, Spice, Pumpkin, Banana, Or Zucchini Bread Recipe","ingredients":"honey
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)","directions":"Mix together dry ingredients and egg and honey mix.","url":"https://recipe.bluelayer.org/recipe/36153/honey-spice-pumpkin-banana-or-zucchini-bread-recipe"},{"id":"36137","title":"Almost-French French Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"Mix together the yeast, sugar, and water, allow to sit for 30-45 minutes.
Once the water is good and bubbly (if you don't see bubbles, throw it out and try new yeast), mix the bread flour together.
Do not shape, just mix it together until everything looks wet.
Allow to sit for another 30 minutes.
Do not add more flour, and do not add the salt yet (you will do this later).
Coat your hands with flour and knead the dough for 10-15 minutes (or in a bread machine/mixer for 5 minutes).
Adjust the amount of flour/water only after kneading if necessary, the act of kneading tends to add a lot of extra flour, and you want a wet-ish dough.
Let the dough rise, covered, a minimum of 6 hours and maximum of 3 days (I've actually gone over 7 days, but the dough gets a bit crusty after a while).
If resting the dough for more than 10 hours put it in the fridge.
The longer you let the dough sit the better the flavor will be.
After the rise, gently deflate any large holes in the dough (you don't literally need to \"punch it down\"), and form a ball with the dough.
Pat the dough out to a rectangle.
Stretching the dough, fold it over to make a square, and sprinkle with salt.
Fold the dough again, sprinkle again.
Keep folding and sprinkling until you have added the 1 tsp (three folds tends to do it for me).
Knead the entire ball once or twice just to make sure the salt is evenly distributed.
Shape the dough as desired, I tend to split the dough into two at this point and make two baguettes.
Allow to rise until each is doubled, about an hour.
The dough is done rising when an indentation made with your finger does not spring back.
Slash (or cut) the top of the baguettes immediately before placing them in the oven.
Bake in a pre-heated 425 oven on a baking stone (if possible) for approximately 25 minutes, or until the bread sounds hollow when thumped on the bottom.
Spray the oven with water immediately after putting the bread in the oven, and again at 10 and 20 minutes.
After removing the bread from the oven, listen carefully for the crust to crackle.
If you hear that, grin like a madman and be very proud of yourself -- but do not touch the bread for at least 1/2 hours It's painful to wait, but well worth it!
Note: Due to the ingredients, this bread is best enjoyed the same day as baked, and will only keep for 2-3 days at most.","url":"https://recipe.bluelayer.org/recipe/36137/almost-french-french-bread"},{"id":"36118","title":"Herbed Italian Loaf","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
spices, oregano, dried
spices, basil, dried
water, bottled, generic
salt, table
seeds, sesame seeds, whole, dried","directions":"Place warm water, sugar, 1 teaspoon salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer.
Select dough cycle; press Start.
Most machines have a 'beep' toward the end of their cycle that allows you to add additional ingredients.
Sprinkle in oregano and basil at this time.
When machine's Dough cycle has ended, turn the dough out onto a lightly floured surface and shape into an oval or round loaf.
Place loaf on a baking sheet that has been well greased with olive oil.
Cover with a damp towel and let rise in warm place until doubled, about 1 hour.
Meanwhile, preheat oven to 400 degrees.
In a small bowl, mix 2 tablespoons water with 1/4 teaspoon salt.
Cut three slits on top of bread.
Brush entire loaf with salt water mixture and sprinkle with toasted sesame seeds.
Bake in preheated oven for 20 to 25 minutes, until golden and bottom of loaf sounds hollow when tapped.
This bread will be hard when it comes out of the oven.
Let sit 10 minutes to soften before cutting.","url":"https://recipe.bluelayer.org/recipe/36118/herbed-italian-loaf"},{"id":"36117","title":"Pizza Dough (bread machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
spices, rosemary, dried","directions":"Combine all ingredients into bread pan.
select dough setting.
When dough is finished, remove from bread pan and pat out onto pizza pans and top with your favorite pizza toppings.
Bake at 400 degrees for 15-20 min.
or until crust is golden brown.
This can be done by hand also, but you will need to let the dough rise (double in size) and knead it down again and rise again before patting it into pizza crusts.","url":"https://recipe.bluelayer.org/recipe/36117/pizza-dough-bread-machine"},{"id":"36112","title":"Barley And Oat Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oats
wheat germ, crude
milk, buttermilk, fluid, cultured, lowfat
orange juice, raw
seeds, sesame seeds, whole, dried
salt, table
honey
oil, olive, salad or cooking
water, bottled, generic","directions":"Measure all ingredients into bread machine pan in the order suggested by machine's manufacturer.
Process on basic cycle.
This recipe yields a 1 1/2 lb.
loaf.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/36112/barley-and-oat-bread-recipe"},{"id":"36099","title":"Parmesan Chicken Breasts","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
spices, oregano, dried
parsley, fresh
spices, paprika
salt, table
spices, pepper, black","directions":"Heat oven to 400 degrees.
Spray a baking pan with non-stick cooking spray.
Combine everything except butter and chicken.
Dip chicken in butter; coat with bread crumb mixture and place in prepared pan.
Bake 20 to 25 minutes or until tender.","url":"https://recipe.bluelayer.org/recipe/36099/parmesan-chicken-breasts"},{"id":"36093","title":"Warm Crab Dip","ingredients":"horseradish, prepared
salt, table
spices, pepper, black
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
crustaceans, crab, alaska king, imitation, made from surimi
onions, raw","directions":"Blend all ingredients and place in baking dish.
Bake 15 minutes at 375 degrees.
Serve hot with party rye bread.
Note: Can be made a day or so in advance, but don't bake until serving time.","url":"https://recipe.bluelayer.org/recipe/36093/warm-crab-dip"},{"id":"36090","title":"Vegan Gf Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
seeds, flaxseed
bananas, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 8x8 inch loaf pan.
In a large bowl, sift flour, baking soda and salt.
In a separate bowl, cream together butter and brown sugar.
Stir in egg subs and mashed bananas until well blended.
Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan.
Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.","url":"https://recipe.bluelayer.org/recipe/36090/vegan-gf-banana-bread"},{"id":"36089","title":"Rye Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Grease 1 large baking sheet & set aside.
In a large bowl, dissolve yeast in 1/2 cup warm water, then add the honey & let stand for 5 minutes.
Stir in the remaining water, whole wheat flour, rye flour & enough all purpose flour to form a soft dough.
Turn onto a floured surface & knead until smooth & elastic, about 6 to 8 minutes.
DO NOT LET IT RISE at this time.
Divide dough into 16 pieces, then roll each into a 10-inch rope.
Place each rope 2 inches apart on the prepared baking sheet, then cover & let rise in a warm place until doubled, about 30 minutes.
When ready to bake, preheat oven to 350 degrees F & bake for 20 to 25 minutes or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/36089/rye-breadsticks"},{"id":"36086","title":"Warm Onion Spread","ingredients":"onions, raw
salad dressing, mayonnaise, regular
spices, onion powder
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"Combine the onion, onion powder, mayonnaise, and cheeses.
Place into a oven proof bowl.
Bake 350 degrees for 1 hour.
Serve warm on crackers, bread, pita.
what ever you like.","url":"https://recipe.bluelayer.org/recipe/36086/warm-onion-spread"},{"id":"36082","title":"Nutty Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, brown
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
yogurt, greek, plain, nonfat
butter, without salt","directions":"Combine 1 cup white flour and wheat flour, walnuts, sugar, yeast and salt.
Heat water, yogurt, and butter to 120 degrees; add to dry ingredients; beat until smooth.
Stir in more flour to form a soft dough.
Turn on a floured surface and knead until smooth and elastic-4 minutes.
Shape into ball, cover for 20 minutes.
Bake 400 degrees for 25-30 minutes.","url":"https://recipe.bluelayer.org/recipe/36082/nutty-whole-wheat-bread"},{"id":"36081","title":"Shortbread Cookies Just Like Panera's! Delicious!","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract","directions":"Combine all ingredients; use hands to knead until ingredients are blended.
Press into ungreased pans (or chill and roll out to about 1/2-inch on a floured board and cut into shapes).
Before cooking, mark rectangle cookie lines with knife.
(I even made diamonds by cutting them on a diagonal to make them look like Panera's!)
Bake at 325 for about 20 minutes, or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/36081/shortbread-cookies-just-like-paneras-delicious"},{"id":"36080","title":"Scottish Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Mix all ingredients in a bowl by hand until it forms a large ball.
Knead thoroughly on a bread board for at least 5 minutes.
Cut into 5 pieces.
Place each piece into a greased 8 or 9 inch cake pan.
Press flat with heel of your hand and prick with fork to bottom of pan.
Bake at 350F for 30 minutes or until golden brown.
Cool 2 mintes and immediately cut into triangles.","url":"https://recipe.bluelayer.org/recipe/36080/scottish-shortbread"},{"id":"36079","title":"Hazelnut Buckwheat Shortbread Dipped in Dark Chocolate","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
salt, table
spices, cardamom
spices, cloves, ground
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat the oven to 350 degrees F and generously dust your work surface with, buckwheat flour.
Lightly grease a cookie sheet and set aside.
In a large mixing bowl, using a wooden spoon or an electric mixer, cream the coconut oil and date sugar.
Add the 1/8 teaspoon salt, cardamom, cloves, and vanilla.
Mix in the buckwheat and hazelnut flours, and water.
When the dough is thoroughly combined, turn it out onto your work surface.
Liberally dust the rolling pin with buckwheat flour, and roll the dough out to about 1/8 inch thick.
Using your favorite cookie cutter, cut out shapes (I like to use a glass dipped in flour as my cookie cutter).
With a floured spatula, transfer cookies to the cookie sheet and bake for 20 minutes.
Remove from the oven; leave the cookies on the pan to cool.
Meanwhile, in a double boiler or using a metal bowl placed on top of a pot of simmering water, melt the chocolate, coconut oil, and a pinch of salt.
Whisk thoroughly and remove from the heat.
You may dip your cookies in the chocolate, or using a spoon, cover half of each cookie with a spoonful of chocolate.
Alternatively, you can drizzle chocolate on the cookies for a lacy look.
(You may have leftover chocolate.)
Let sit for 1 hour at room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/36079/hazelnut-buckwheat-shortbread-dipped-in-dark-chocolate"},{"id":"36067","title":"Whole Grain Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"In a big bowl combine flour, baking soda and salt.
Make a well in the center.
Add buttermilk and stir to combine.
Knead into a smooth, shaggy dough.
If the dough is too wet, add more flour, if it is too dry, add a tad more buttermilk.
On a lightly floured surface roll into a ball.
Place on a paper-lined baking sheet and slightly pat down.
Make a cross on top using a sharp knife.
Sprinkle some flour on top.
Bake in the preheated oven at 200C/400F for about 25 minutes checking in near the end to prevent overbrowning.
If a toothpick inserted in the centre comes out clean, it is ready.
Alternatively you can tap it on the bottom and if it sounds hollow, it is ready.
Remove to a wire rack to cool completely.
This is best eaten the day it is made, but will keep wrapped in a clean tea towel for a few days.","url":"https://recipe.bluelayer.org/recipe/36067/whole-grain-irish-soda-bread"},{"id":"36062","title":"Bacon Cheese Bread (Abm)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
salt, table
sugars, granulated
butter, without salt
leavening agents, yeast, baker's, active dry
bacon, meatless
cheese, parmesan, hard","directions":"Add the first six ingredients in the order suggested by your machine's manufacturer.
When the \"mix-ins\" beep sounds, add the bacon and cheese.","url":"https://recipe.bluelayer.org/recipe/36062/bacon-cheese-bread-abm"},{"id":"36056","title":"Cornbread Jar Mix","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Sift ingredients together and put into a bag.
Label: Put dry ingredients into mixing bowl.
In small bowl, combine 1 cup water, 1 egg, and 1/3 cup oil.
Stir into dry ingredients and mix well.
Pour into a well-buttered pie plate.
Bake at 425 degrees for 25 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/36056/cornbread-jar-mix"},{"id":"36044","title":"Pumpkin Sweet Potato Bread","ingredients":"pumpkin, raw
sweet potato, raw, unprepared
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 325 degrees F (165 degrees C).
Grease 2 loaf pans.
Mix pumpkin pie filling, sweet potato pie filling, water, and oil together in a bowl; add flour, baking soda, and baking powder.
Stir well.
Pour mixture into the prepared loaf pans.
Bake in the preheated oven until a knife inserted into each loaf comes out clean, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/36044/pumpkin-sweet-potato-bread"},{"id":"36037","title":"Bread Linda's Bread Machine White Recipe","ingredients":"oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic","directions":"Add in to machine in order given.
Use warm tap water then add in lowfat milk to the water, then add in to machine.","url":"https://recipe.bluelayer.org/recipe/36037/bread-lindas-bread-machine-white-recipe"},{"id":"36026","title":"Navajo Fry Bread II","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
In a large mixing bowl, combine flour, baking powder, salt and milk; mix well.
When the dough has pulled together, form it into small balls and pat them flat.
Place 3 or 4 at a time into the hot oil.
When the rounds begin to bubble, flip them over and cook until golden.
Drain on paper towels and serve hot.","url":"https://recipe.bluelayer.org/recipe/36026/navajo-fry-bread-ii"},{"id":"36022","title":"Vegan Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
soymilk, original and vanilla, unfortified
oil, olive, salad or cooking
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
corn, sweet, white, raw","directions":"Combine the dry ingredients.
Add everything else and stir just till it's all combined.
Pour the batter into a greased pan and bake at 400 degrees for 25 minutes.
Test by sticking a fork or toothpick into the center--it should come out mostly clean.","url":"https://recipe.bluelayer.org/recipe/36022/vegan-cornbread"},{"id":"36021","title":"Amber's Zucchini Bread","ingredients":"squash, summer, zucchini, includes skin, raw
egg substitute, powder
sugars, granulated
oil, olive, salad or cooking
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease 2 - 8x4 inch loaf pans.
In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract.
In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder.
Gradually mix dry ingredients into the zucchini mixture.
Pour batter into the prepared loaf pans.
Bake for 40 to 60 minutes.","url":"https://recipe.bluelayer.org/recipe/36021/ambers-zucchini-bread"},{"id":"36008","title":"Scandinavian Crisp Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, caraway seed
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic","directions":"Stir togethre in a mixing bowl flours, sugar, seeds, baking powder and salt until thoroughly blended.
Cut in shortening until coarse crumbs form.
Add water all at one time.
Stir until mixture can be gathered in a ball.
Turn onto lightly floured surface.
Knead 8-10 strokes.
Divide dough into six portions and shape into balls.
Roll each ball of dough on a floured surface to an 8 inch round.
Cut a 1 inch hole in center of each round.
Prick each entire circle of dough with fork.
Place rounds on greased baking sheet.
Bake at 325 degrees for 15 minutes.
Turn bread over and bake for 7-8 minutes more until crisp.
Cool on rack.
To serve, break cracker bread, butter and serve with thin sliced cheese.","url":"https://recipe.bluelayer.org/recipe/36008/scandinavian-crisp-bread"},{"id":"36004","title":"Bread Crumbs","ingredients":"wheat flours, bread, unenriched","directions":"Crumble bread in food processor.
Spread in a thin layer in a 10-inch round dish.
Cook at 100 percent power for 8 minutes, stirring twice.
Remove from oven and cool.
For very fine crumbs, process again.","url":"https://recipe.bluelayer.org/recipe/36004/bread-crumbs"},{"id":"36001","title":"Bleu Cheese Pork Loin Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
cheese, parmesan, hard
butter, without salt
bread crumbs, dry, grated, plain
mushrooms, white, raw
onions, raw
spices, rosemary, dried","directions":"Cut pork loin horizontally to make a pocket for the stuffing.
In a skillet over medium heat, heat butter.
Add in the onion, mushrooms and rosemary.
Saute/fry' till onion is soft.
Add in the bread crumbs and cheese and stir.
Add in salt and pepper to taste.
Insert the stuffing into the pockets in pork.
Sprinkle pork with a little salt and pepper on both sides.
Grill.","url":"https://recipe.bluelayer.org/recipe/36001/bleu-cheese-pork-loin-recipe"},{"id":"35995","title":"Raspberry oat crumblies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
sugars, granulated
vanilla extract
raspberries, raw
sugars, granulated
lemon juice, raw
corn, sweet, white, raw","directions":"Prepare a 13 x 8 (approx) inch tin - line with paper etc.
Put all of the ingredients for top and bottom into a mixing bowl, except a few tablespoons of oats
Mix together with hand or stand mixer in full power for approx 1 minute until a bread crumb mix has been achieved
Put two thirds of the mixture into the prepared tin and press down evenly using the back of a spoon
Put all of the filling ingredients into a blender or a bowl with hand blender.
Blend until evenly combined.
This is why I prefer frozen fruit, it's not so messy.
Spread over the base layer
Add the rest of the oats to the leftover base mixture and stir through - this is purely for texture, if you prefer you can just use all of the oats and not hold any back - spread evenly over the filling
Put the tin into a preheated oven @ 160 degrees C gas 2 and bake for 35 - 40 minutes until lightly golden
Remove from oven and mark into slices/squares whilst warm
Leave to cool completely in the tin.
Eat as a cake bar or serve with ice-cream or custard as a pudding","url":"https://recipe.bluelayer.org/recipe/35995/raspberry-oat-crumblies"},{"id":"35962","title":"Soft Golden Crust Beer Yeast Bread (Abm)","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in machine according to your manufacturer's instructions and let bread bake in breadmaker.
Or select dough cycle and shape into two oval loaves.
Place on greased baking sheet, cover and let rise until doubled.
Bake at 350 for about 22 minutes or until done.
Or shape into rolls, cover and let rise until doubled and bake on a greased baking sheet at 375 for approximately 15 minutes.","url":"https://recipe.bluelayer.org/recipe/35962/soft-golden-crust-beer-yeast-bread-abm"},{"id":"35961","title":"Milk Loaf Bread in a Bread Maker","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place the ingredients into the bread pan (place the dry yeast into the compartment).
This time I baked it on the \"soft bread\" course on the regular setting.
It is easy to cut once it cools.","url":"https://recipe.bluelayer.org/recipe/35961/milk-loaf-bread-in-a-bread-maker"},{"id":"35942","title":"Flat and Square You Tiao or Chinese Crullers for Jian Bing","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix all dry ingredients together, then add water and mix and knead.
Place in a bowl, cover with plastic wrap, and allow the batter to ferment for 1 to 4 hours.
Turn dough onto a floured board and with floured hands, roll into eight balls, each about 2 to 3 inches in diameter.
Allow to rest for 5-10 minutes before rolling.
Roll each ball into a very thin eight inch square on a floured board and roller.
Heat the oil in a large skillet, drop one dough square into the hot oil, when bottom is lightly browned, turn over and cook until bottom is lightly browned.
Repeat for the rest of the dough squares.","url":"https://recipe.bluelayer.org/recipe/35942/flat-and-square-you-tiao-or-chinese-crullers-for-jian-bing"},{"id":"35926","title":"ABM Dinner Rolls","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Measure ingredients in the order listed into the baking pan, or follow your machine's instructions.
Insert baking pan into oven chamber, close lid.
Select \"Dough\" Setting.
Press start.
When cycle is done, remove dough from machine to a lightly floured surface.
Divide dough into 18 to 24 pieces.
Shape each into a smooth ball.
Place balls almost touching into pans.
Cover with a dishcloth and let rise 30 to 60 minutes (should be doubled in volume).
Brush with glaze of egg and 1 Tablespoon water.
Bake in 350oF oven for 30-45 minutes until golden brown and bottom sounds hollow when tapped.
Remove from pan let cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/35926/abm-dinner-rolls"},{"id":"35916","title":"Pizza Beer Dough You Want Too Know","ingredients":"wheat flour, white, all-purpose, unenriched
alcoholic beverage, beer, regular, all
oil, olive, salad or cooking
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"add all ingredients to machine or bowl.this was made for bread machine but you can mix as you like.
let rest 30 mins.then roll dough,place on pan(spread some olive oil on pan and sprinkle some corn meal if you can)bake at 475 deg.
about 5- 7 mins,just till you see it start to rise.not till done!take out add sauce, toppngs,bammmm!good to go.serve with beer!","url":"https://recipe.bluelayer.org/recipe/35916/pizza-beer-dough-you-want-too-know"},{"id":"35913","title":"Aloha Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
butter, without salt
sugars, granulated
leavening agents, baking soda
pineapple, raw, all varieties
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan, select light crust setting and press start.
1 1/2 lb.
loaf.
After the baking cycle ends, remove bread from pan, place on rack and allow to cool for 1 hour before slicing.
NOTE: for Welbilt/DAK machines, use 2 teaspoons yeast for Panasonic/Nat'l.
machines, use 3 teaspoons yeast Deb's notes: Substituted 3 tablespoons of buttermilk powder, 3/4 cup plus 1 tablespoon of water, and deleted baking soda in lieu of fresh buttermilk.
Worked fine.
Rich liked it with creamed clover honey, but he loved it in bread pudding!","url":"https://recipe.bluelayer.org/recipe/35913/aloha-bread"},{"id":"35911","title":"Honey Wheat Oat Bread","ingredients":"water, bottled, generic
butter, without salt
honey
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched","directions":"Place ingredient in the order for your particular bread machine.
I fix this on my dough cycle, put in a loaf pan, let rise and bake at 375 degrees for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/35911/honey-wheat-oat-bread"},{"id":"35893","title":"Smoked Salmon Dip","ingredients":"cheese, parmesan, hard
cream, sour, cultured
lemon juice, raw
dill weed, fresh
salt, table
spices, pepper, black
horseradish, prepared
fish, salmon, atlantic, wild, raw","directions":"Mix everything and pulse for 1 minute in a food processor.
Serve on bread that's been toasted in the oven brushed with olive oil and a sprinkling of salt and pepper.
YummY!","url":"https://recipe.bluelayer.org/recipe/35893/smoked-salmon-dip"},{"id":"35884","title":"Basic Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic","directions":"Sift the flour into a bowl.
Make sure your butter is cold as this works best.
Rub the butter into the flour until it is like breadcrumbs
Mix in the salt and add 2-3 tbsp of water.
Don't add too much or the pastry will become hard.
On a floured surface, knead the dough lightly, wrap in cling film and chill.","url":"https://recipe.bluelayer.org/recipe/35884/basic-shortcrust-pastry"},{"id":"35881","title":"Herbed Pizza Crust","ingredients":"water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, rosemary, dried
spices, oregano, dried
spices, pepper, black
spices, thyme, dried
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner manual.
Program dough cycle setting; Press start.
When dough is finished, remove dough from bread machine and let it rest 2 - 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore.
Let rest 2-3 minutes more.
Continue patting and stretching until dough is 12 - 14 inches in diameter.
Spray 12-14 inch pizza pan with cooking spray; Sprinkle with cornmeal, if desired.
Press dough into pan; Cover with towel and let stand in warm place for about 10 minutes *** I have added toppings with the dough from here and baked and it's great!
But the recipe continues on -- ***
Position oven rack in lowest position; Preheat oven at 500F Prick crust with fork at 2 inch intervals, Bake 4 - 5 minutes or until top is dry but not yet golden.
Remove from oven.
Follow topping and baking directions for individual recipes.
Makes 1 thick 12-inch crust or 1 medium-thick 14 inch crust.
*** I've also been known to add garlic to this recipe.
*** Enjoy!","url":"https://recipe.bluelayer.org/recipe/35881/herbed-pizza-crust"},{"id":"35872","title":"Baked Quinoa & Cheese","ingredients":"quinoa, uncooked
water, bottled, generic
salt, table
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 350 F.
Place the quinoa in a mesh strainer and rinse with cold water for about 2 minutes.
Place the quinoa, water and salt in a small saucepan and bring to a boil.
Cover with a lid, reduce the heat, and simmer until cooked, about 20 to 25 minutes.
Remove from heat and allow to cool just a bit.
In a large bowl, combine cooked quinoa, cheese, evaporated milk and butter spread.
Pour into a 2-quart casserole dish and sprinkle breadcrumbs on top.
Bake for 20 to 25 minutes, until cheese is bubbly and breadcrumbs have turned a golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/35872/baked-quinoa-cheese"},{"id":"35864","title":"Simple Time-Saver Cookies Using a Bread Maker","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt","directions":"Add the pancake mix to a bowl, and add the melted margarine or butter.
Mix well.
Once mixed together, use your hands to make into round shapes, or use a cookie cutter.
Bake in the oven at 180C for 15 minutes and they're complete!
I recommend watching them carefully as they bake.","url":"https://recipe.bluelayer.org/recipe/35864/simple-time-saver-cookies-using-a-bread-maker"},{"id":"35862","title":"Simple Loaf Bread Using a Bread Machine","ingredients":"wheat flours, bread, unenriched
rice flour, white, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in a bread machine, and start the regular bread program.
This is how it looks baked.
If baking the bread in a pan: Put all the ingredients except for the butter in a bread machine and start.
After 6 to 7 minutes, tear the butter into little pieces and add to the machine.
Let the machine handle things up to the end of the 1st rising.
After the 1st rising is done, divide the dough into 3 pieces and rest for 10 to 15 minutes.
Deflat lightly, and roll out into an oval.
Fold in the sides so that they overlap a little, then roll up.
Seal the ends lightly.
Put the rolled up pieces in an oiled bread pan, and leave to rise again (2nd rising).
The time depends on the season and room temperature, but it takes 1 to 1 1/2 hours.
When the dough has risen up to the rim of the pan, bake in a 180C oven for 25 minutes.
When it has finished baking, to prevent the loaf from collapsing, drop the bread pan once from a height onto your work surface, then take the loaf out of the pan.","url":"https://recipe.bluelayer.org/recipe/35862/simple-loaf-bread-using-a-bread-machine"},{"id":"35858","title":"Fillet of Beef Sandwiches","ingredients":"cheese, blue
cream, sour, cultured
salad dressing, mayonnaise, regular
sauce, worcestershire
salt, table
spices, pepper, black
beef, grass-fed, ground, raw
butter, without salt
salt, table
spices, pepper, black","directions":"1 loaf health or 7-grain bread
1 1/2 pounds rare fillet of beef thinly sliced, recipe follows
1 bunch arugula
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.
To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick.
Spread 4 of the slices thickly with the dressing.
Top with slices of beef and arrugula and sprinkle with salt and pepper.
Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
Preheat oven 500 degrees F.
Melt 2 tablespoons of unsalted butter.
Place beef on a baking sheet and pat the outside dry with a paper towel.
Using a pastry brush coat the beef with the melted butter.
Sprinkle evenly with salt and pepper.
Roast for 25 minutes at 500 degrees F for medium rare.
Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/35858/fillet-of-beef-sandwiches"},{"id":"35855","title":"Chicken Breasts Baked With Curried Cream Sauce","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
spices, curry powder
delallo, italian seasoned breadcrumbs,
water, bottled, generic","directions":"Preheat overn to 350F.
Arrange chicken in single layer in baking dish.
Mix yoghurt, flour and curry and pour over chicken.
Sprinkle bread crumbs over top; add water.
Bake uncovered for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/35855/chicken-breasts-baked-with-curried-cream-sauce"},{"id":"35843","title":"Jim's Cheddar Onion Soda Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
onions, raw
cheese, cheddar","directions":"Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined.
Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese.
Divide dough in half, and shape each half into a ball.
Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick.
Dust each loaf with flour.
Bake on a preheated oven until browned, about 30 minutes.
Cool on racks for a few minutes; serve warm.","url":"https://recipe.bluelayer.org/recipe/35843/jims-cheddar-onion-soda-bread"},{"id":"35822","title":"Cheesy Herb Bread Sticks","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
spices, basil, dried
spices, oregano, dried
spices, garlic powder
spices, pepper, black
cheese, mozzarella, low sodium","directions":"Preheat your oven to 400 F.
Roll out your dough into a circle or the closest thing to it.
Carefully move the dough to a pizza pan or baking tray.
In a bowl combine olive oil, basil, oregano, garlic powder, and black pepper and mix to form a thin paste.
Spread the mixture evenly over your dough, then sprinkle on your mozzarella cheese.
If you have some mixture left over, feel free to spoon it on top of the cheese.
Bake in the oven for 20-25 minutes or until dough is cooked and cheese is brown and bubbly.
Slice into sticks and enjoy!","url":"https://recipe.bluelayer.org/recipe/35822/cheesy-herb-bread-sticks"},{"id":"35818","title":"Pats Stuffed Mushroom","ingredients":"mushrooms, white, raw
oil, olive, salad or cooking
onions, raw
bread crumbs, dry, grated, plain
cheese, parmesan, hard
parsley, fresh
salt, table
spices, oregano, dried","directions":"Clean mushrooms.
Remove stems.
Place caps open side up in a greased baking dish; set aside.
Finely chop mushroom stems.
In skillet, heat oil.
Add chopped mushroom stems and onions.
Saute over low heat until onion is lightly brown.
Combine bread crumbs, cheese, parsley, salt and oregano and add this mixture to the mushrooms and onions.
Heat through.
Scoop mixture into each mushroom caps.
Bake in 400F degree oven for 15 20 minutes or until mushrooms are tender and tops are browned.","url":"https://recipe.bluelayer.org/recipe/35818/pats-stuffed-mushroom"},{"id":"35816","title":"Potato Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
butter, without salt
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine all ingredients in a stand mixer.
Knead for 4 minutes.
Cover and let rise for 1 hour.
Punch down dough, shape into a loaf and place in greased loaf pan.
Let rise for 45 minutes.
Bake at 350 degrees for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/35816/potato-bread"},{"id":"35813","title":"Whole Wheat Bread","ingredients":"honey
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine water, yeast, and 2 cups flour.
Let sponge 15 minutes.
Add honey, oil, salt, and 4-5 cups flour until dough begins to clean sides of bowl.
Knead 7-10 minutes, until smooth and elastic.
Form into two loaves and place in greased loaf pan.
Let rise until doubled in size.
Bake at 350* for 25-30 minutes.
Variations: Onion Cheese Bread: For each loaf knead in 1/4 cup chopped onion and 1/2 cup grated sharp cheddar cheese.
Jalepeno-Ranch Sharp Cheese: Add 1/2 cup grated sharp cheese, 2 T ranch salad dressing mix, and 2 chopped, fresh jalepeno peppers.
Garlic-Herb Parmesan Bread: For each loaf add 1/3 cup parmesan cheese, 1 t garlic powder, and one t herb of choice.","url":"https://recipe.bluelayer.org/recipe/35813/whole-wheat-bread"},{"id":"35812","title":"Sesame Chicken Bites","ingredients":"delallo, italian seasoned breadcrumbs,
seeds, sesame seeds, whole, dried
spices, coriander seed
salad dressing, mayonnaise, regular
spices, onion powder
mustard, prepared, yellow
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
salt, table
salad dressing, mayonnaise, regular
honey
mustard, prepared, yellow","directions":"In a medium bowl, combine the bread crumbs, sesame seeds and cilantro; set aside.
In a small bowl, combine the mayo, onion powder, and mustard.
Season the chicken with salt and pepper and coat in mayo mixture; then add to crumb mixture, a few pieces at a time, turning to coat.
In a large skillet, saute the chicken on medium heat in oil in batches until juices run clear, about 4-5 minutes on each side.
Add additional oil as needed.
Honey-Mustard Sauce:.
In a small bowl, combine the sauce ingredients.
Serve with chicken.","url":"https://recipe.bluelayer.org/recipe/35812/sesame-chicken-bites"},{"id":"35809","title":"Cinnamon Bread From Scratch","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
butter, without salt","directions":"In large bowl combine first 5 dough ingredients (all but yeast and flour).
Heat in microwave or otherwise until just warm (110)
Add yeast to milk mixture.
Let stand in warm place 10-15 minutes to activate yeast
Add in flour 1 cup at a time.
Mix to form dough
Knead dough 5 minutes on floured surface.
Butter or grease large bowl and turn dough over to grease dough.
Cover with bread cloth, place in warm area and let rise 1 hour
While dough is rising, in med bowl, combine all ingredients to make filling.
Grease loaf pan
Once dough has risen, place on floured surface and press or roll into a rectangle roughly the same width as your loaf pan.
Spread filling mix over dough (you'll probably have some extra mix, don't feel obligated to use it all or it'll bubble over while baking)
Roll dough tightly into log and put into loaf pan
Cover dough and let rise again for 30 minutes
Preheat oven to 350
Bake @ 350 for 40 minutes
Loosen from sides of pan and let cool where air can circulate around pan for 15 minutes.
Turn out of pan and finish cooling as long as you can stand to wait ;-P
Shout out to the basic bread recipe that inspired this","url":"https://recipe.bluelayer.org/recipe/35809/cinnamon-bread-from-scratch"},{"id":"35806","title":"Baked Salmon With Crumb Topping","ingredients":"bread crumbs, dry, grated, plain
nuts, almonds
onions, spring or scallions (includes tops and bulb), raw
spices, thyme, dried
salt, table
spices, pepper, black
butter, without salt
fish, salmon, atlantic, wild, raw","directions":"In a bowl, combine the bread crumbs, almonds, onion, thume, salt and pepper; mix well.
Add butter and toss lightly; set aside.
Pat salmon dry.
Place skin side down in a 15 x 10 x 1 inch baking pan coated with nonstick cooking spray.
Spritz salmon with nonstick cooking spray; cover with crumb mixture.
Bake, uncovered, at 350 degrees for 20-25 minutes or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/35806/baked-salmon-with-crumb-topping"},{"id":"35805","title":"Easy Irish Brown Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Heat the oven to 400 degrees F and arrange a rack in the middle.
Lightly dust a baking sheet with all-purpose flour; set aside.
Place both flours, baking soda, and salt in a large bowl and whisk to combine, breaking up any lumps.
Add buttermilk and melted butter and mix with your hands until almost all of the flour is moistened and the dough holds together, about 1 minute.
Lightly flour a clean work surface and turn out the dough.
Knead until it forms a fairly smooth ball with no visible pockets of flour, about 1 minute.
Work the dough into a flat round about 7 inches in diameter and 2 inches thick.
Place on the prepared baking sheet and, using a sharp knife, slice an X across the top, edge to edge and about 1/2 inch deep.
Bake until the internal temperature registers 190 degrees F to 200 degrees F on an instant-read thermometer and the bread makes a hollow sound when tapped, about 35 to 40 minutes.
Transfer to a wire rack and cool completely before slicing, about 2 hours.
(If you slice the bread before it has completely cooled, it will be crumbly or fall apart.)","url":"https://recipe.bluelayer.org/recipe/35805/easy-irish-brown-bread-recipe"},{"id":"35799","title":"Breadmaker Bagels Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in your bread machine, making sure to place wet ingredients on the bottom and dry ingredients on the top, reserving the yeast for last.
Select dough or possibly manual cycle.
When cycle is finished, remove the dough from the machine and roll into 6 snakes about 10 inches long.
Press the ends tightly together to create a doughnut shape.
Bring a large pot of water to a boil.
Place bagels in the boiling water for 2 min.
(The longer they boil the chewier they are) Remove from the water and place on a lightly greased cookie sheet.
Bake at 350 degrees F for 20 min till golden brown in color.
Try: half all-purpose and half whole wheat flour.
Add in a tsp.
of cinnamon, 1/4 c. of raisins and an extra Tbsp.
of sugar for Cinnamon Raisin Bagels","url":"https://recipe.bluelayer.org/recipe/35799/breadmaker-bagels-recipe"},{"id":"35784","title":"Hot Crab and Almond Dip","ingredients":"cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
crustaceans, crab, alaska king, imitation, made from surimi
onions, raw
nuts, almonds","directions":"In a mixing bowl, beat together cream cheese, milk, and worcestershire sauce until smooth.
Stir in crabmeat and onion.
Pour into a casserole dish and sprinkle with almonds.
Bake at 350 for 15 minutes.
Serve warm with assorted crackers/breads.","url":"https://recipe.bluelayer.org/recipe/35784/hot-crab-and-almond-dip"},{"id":"35749","title":"Cool Weather Cornmeal Crunch Suet Cakes for the Birds","ingredients":"lard
peanut butter, smooth style, without salt
cornmeal, degermed, unenriched, yellow","directions":"Combine lard and peanut butter in a large saucepan and cook over low heat until melted.
Add cornmeal and mix well.
Pour into suet molds or a bread pan.
Chill until mixture is firm.
If using bread pan, slice into the thickness that will fit your suet feeder.","url":"https://recipe.bluelayer.org/recipe/35749/cool-weather-cornmeal-crunch-suet-cakes-for-the-birds"},{"id":"35735","title":"Almond Honey-Whole Wheat Bread (1 1/2-Pound Recipe)","ingredients":"water, bottled, generic
honey
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
wheat flours, bread, unenriched","directions":"Make 1 1/2-pound recipe for bread machines that use 3 cups flour, or make 1-pound recipe for bread machines that use 2 cups flour.
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle.
Use Medium or Light crust color.
Remove baked bread from pan and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/35735/almond-honey-whole-wheat-bread-1-1-2-pound-recipe"},{"id":"35732","title":"Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees Fahrenheit.
Pour flour, baking soda and salt in a mixing bowl.
Mix thoroughly.
Add buttermilk at once and mix with a wooden spoon until dry ingredients have been moistened.
The dough should be slightly lumpy, do not over mix.
Split the dough into two equal parts and gently knead each one to form two round mounds of dough.
Put cooking paper on a baking tray and put the two mounds of dough on the tray.
Using a sharp knife, cut 1/2 inch deep perpendicular slits on the top of each mound to form crosses.
Put the baking tray in the preheated oven and bake for 40 minutes, or until the crust is golden brown.
When the bread is ready, it should make a hollow sound when its bottom is tapped with the tip of a finger.
Let the bread cool on a cooling rack for a few minutes before serving.","url":"https://recipe.bluelayer.org/recipe/35732/soda-bread"},{"id":"35713","title":"Aromatic Shokupan (Square Loaf) With Rice and Sake","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Put the cooked rice and water in a pan, cover with a lid and bring to a boil.
Turn off the heat and leave to cool with the lid on.
The photo shows the pan of rice after it's cooled.
Put all the ingredients except for the butter in a bread machine and switch it on.
Add the butter 5 minutes in.
Take out the dough and deflate it by punching it down lightly.
Divide into 3 pieces and round off each piece.
Rest for 20 minutes.
When the dough has rested, punch each piece down lightly and roll out to about 20 x 25 cm.
This is a very sticky dough, so flour your work surface, rolling pin etc.
generously.
Fold the dough in so that it overlaps a bit in the middle.
Roll up from the end.
Pinch the seams tightly closed.
Line up the rolled dough in a greased bread pan towards one side.
Leave for the 2nd rising.
Start preheating the oven with the baking tray in to 160C.
The dough is done rising when the tops have risen a bit above the rim of the pan.
Raise the oven temperature to 200C and bake for 30 minutes.
Once the top has become a dark golden brown, cover with a piece of aluminium foil to prevent it from getting too dark.
When the bread is baked, drop the pan onto your counter from a height to push out the steam, take the loaf out and cook on a rack to finish.
The crumb is finely textured, very moist and soft even the next day.
It has a silky mouth feel.
The bread doesn't get stale fast either.
It's a substantial bread that fills you up.","url":"https://recipe.bluelayer.org/recipe/35713/aromatic-shokupan-square-loaf-with-rice-and-sake"},{"id":"35709","title":"Digestive Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
leavening agents, baking soda
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
water, bottled, generic
vanilla extract","directions":"Combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs.
Combine the water and vanilla and drizzle over the dry mixture.
Blend until the dough can be packed together.
Roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm (1/8 inch) thick.
Cut into circles or other shapes and bake on a greased baking sheet at 170C/ 325F/ Gas Mark 3 for 20 to 25 minutes; make sure the oven does not get too hot- they should not be too brown.
Cool and store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/35709/digestive-biscuits"},{"id":"35658","title":"Curry Bread ( Breadmaker 1 1/2 Lb. Loaf)","ingredients":"water, bottled, generic
butter, without salt
salt, table
wheat flours, bread, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, curry powder
wheat flours, bread, unenriched","directions":"Add ingredients to bread machine pan in order suggested by manufacturer, adding coconut and peanuts with flour.
Recommended cycle: Basic/white bread cycle; medium/normal color setting.
Timed-bake feature can be used.","url":"https://recipe.bluelayer.org/recipe/35658/curry-bread-breadmaker-1-1-2-lb-loaf"},{"id":"35621","title":"Basic Shortbread","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 275.
Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add salt and vanilla, and beat to combine.
Add flour, 1 cup at a time, beating on low speed until just combined.
Press dough into prepared pan, leveling and smoothing the top.
Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips slightly less than 1 inch wide.
Cut the strips crosswise into thirty-six 3-inch bars.
Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes.
Transfer pan to a wire rack to cool.
Invert pan, and remove parchment.
Turn shortbread over, and carefully break, or cut with a serrated knife, into bars.
Store in an airtight container for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/35621/basic-shortbread"},{"id":"35616","title":"Chocolate Swirl Scone Loaf","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180 C.
Place flour and sugar in bowl, mix to combine.
Add butter and rub into flour till like breadcrumbs.
Make a well in the centre and pour in milk.
Gradually mix in milk with a knife till just combined.
Turn out onto a lightly floured surface, gently bring dough together.
Roll out to 18cms x 24 cms, sprinkle with chocolate.
Roll up to enclose, place in a loaf pan 19cms x 9cms.
Brush with extra milk, bake 30 minutes.
Cool in tin 5 minutes the turn onto rack, slice to serve.","url":"https://recipe.bluelayer.org/recipe/35616/chocolate-swirl-scone-loaf"},{"id":"35613","title":"Napolentana Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix the dough in a stand mixer, by hand or in a bread machine.
If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
Cover the dough and let it rise for 1 1/2 - 2 hours, or until double.
Alternatively, dough can rise in a refrigerator overnight.
Punch it down and push out the air bubbles.
Form the dough into a large ball, then cut it into 4-5 equal pieces.
To make your pizza balls, shape each piece of dough into a ball.
Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side.
Pinch the two ends together to make a smooth ball with a tight outer \"skin.\"
Set your ball seam-side down where it can rest.
Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap.
This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with.
The top of the pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.
Stretch the dough, top, and bake in a VERY hot oven!","url":"https://recipe.bluelayer.org/recipe/35613/napolentana-pizza-dough"},{"id":"35609","title":"Red's Barbecued Brisket","ingredients":"beef, grass-fed, ground, raw","directions":"Thoroughly coat all surfaces of the brisket with lemon juice, and rub in well.
Sprinkle dry rub generously all over the brisket, rubbing in well.
Make sure that the brisket is entirely covered.
When the wood has burned down, move the coals to one side of the pit, place the meat away from the direct heat, fat side up (let gravity and nature do the basting), and close the pit.
Some people add a pan of water near the coals to provide added moisture, but I don't.
Now, don't touch the meat for 12 hours.
Just drink a few beers, cook a pot of beans, and tend your fire.
You'd like to hold the cooking temperature around 210 degrees F. in the brisket cooking area.
Serve your brisket with beans, cole slaw, jalepenos, onions, pickles, and plenty of bread.
Cold beer or iced tea are the traditional beverages of choice.
You'll find that a ten-pound brisket will yield about 8 to 16 servings, depending on the individual brisket, and the size of the appetites of the guests.","url":"https://recipe.bluelayer.org/recipe/35609/reds-barbecued-brisket"},{"id":"35605","title":"Dutch Oven Artisan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey","directions":"In a large bowl, stir together the flour, salt and yeast.
Add the water and honey, and using a wooden spoon, stir together until the mixture resembles a shaggy dough.
It will be very sticky.
Cover dough with a plastic wrap and let sit in room temperature for 818 hours.
Dough will bubble up and rise.
After dough is ready, preheat oven to 450 degrees F.
Turn the dough onto a well-floured surface and with floured hands, form the dough into a ball.
Cover with plastic wrap and let the dough rest.
While dough is resting, put Dutch oven into the preheated oven for 30 minutes.
After the 30 minutes are up, remove the Dutch oven (remember, its super hot) and with floured hands, place the bread dough in it.
Replace the cover and bake for 30 minutes covered.
Then remove the cover and bake for an additional 15 minutes uncovered.
Bread will be golden and crusty.","url":"https://recipe.bluelayer.org/recipe/35605/dutch-oven-artisan-bread"},{"id":"35604","title":"Brown Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
molasses
water, bottled, generic
leavening agents, baking soda
salt, table","directions":"In large bowl, stir together bread flour, whole wheat flour, cornmeal, baking soda.
Stir in molasses and water; mix until combined.
Pour batter into two lightly greased coffee cans, fill about 2/3 full.
Place loaves into a steamer, cover and steam over low heat.
Steam for 1 hour and 45 minutes, until loaves are set.","url":"https://recipe.bluelayer.org/recipe/35604/brown-bread"},{"id":"35598","title":"Basic High-Altitude French Bread for Welbilt Breadmaker","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Add ingredients to breadmaker in order listed.
Select French bread setting.
Push start.
Four hours later, slice and eat.
This is best when freshly-sliced; it doesn't seem to keep particularly well.
But, if you have teenagers, the question of needing to keep leftovers is irrelevant anyway.","url":"https://recipe.bluelayer.org/recipe/35598/basic-high-altitude-french-bread-for-welbilt-breadmaker"},{"id":"35586","title":"\"faux\" Sourdough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
leavening agents, baking soda
cream, sour, cultured
vinegar, distilled
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"All ingredients should be at room temperature before starting.
Add the ingredients to the pan in the order listed.
Select \"White Bread\".
Press \"Start\".","url":"https://recipe.bluelayer.org/recipe/35586/faux-sourdough"},{"id":"35574","title":"Knock 'em Dead Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
nuts, pecans","directions":"Turn your oven to 300F to heat up.
Grease the inside of the pan with butter on a paper towel.
Put a strainer over a large mixing bowl and pour the flour into it.
Shake the flour into the bowl.
Cut the butter into small pieces and put them into a bowl.
Mix them with a blunt knife to coat them with flour.
Rub the pieces of butter between your fingertips.
Lift the mixture and let it fall back into the bowl as you rub.
Continue rubbing in the flour until the mixture looks like breadcrumbs.
Stir in the sugar with a wooden spoon.
Holding the bowl in one hand, squeeze the mixture into a ball.
The heat from your hand makes the mixture stick together.
Press the mixture into the pan with your fingers, then use a spoon to smooth the top and make it level.
Use prongs of a fork to press a pattern around the edge.
Then cut the mixture into eight pieces.
Bake for 30 minutes until it is golden brown.
Leave the bread for 5 minutes Before putting it on a wire rack.","url":"https://recipe.bluelayer.org/recipe/35574/knock-em-dead-shortbread"},{"id":"35565","title":"Double chocolate mascarpone cheesecake","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
il villaggio, mascarpone cheese,
cream, whipped, cream topping, pressurized
sugars, granulated
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
il villaggio, mascarpone cheese,
cream, whipped, cream topping, pressurized
sugars, granulated","directions":"Melt together the milk chocolate and 3/4 can of condensed milk in a bowl over a simmering pan on the hob
At the same time melt the white chocolate and the rest of the condensed milk in the same way, stirring both occasionally.
Once melted leave both to cool
In a large bowl mash the biscuits up with a rolling pin (or use a processer if you have one) until it resembles breadcrumbs
Melt the margarine in the microwave for 40 seconds and mix into the biscuits until sticky
Spread the mixture evenly into the bottom of a large flan dish and leave in the fridge to set whilst you prepare the cheesecake
Place the 200g of mascarpone in a large bowl with the 400ml cream and 3 tbsp sugar and whisk with an electric mixer until thick
Fold in the milk chocolate mixture well and pour over the biscuit base.
Leave in the fridge to set for 3-4 hours
Once the middle layer has set, mix together the white chocolate mix with the remaining mascarpone cheese, cream and sugar until thick.
Pour onto the top of the cheesecake and carefully spread it out evenly
Leave to set for a further 3-4 hours or overnight
Once set serve and enjoy","url":"https://recipe.bluelayer.org/recipe/35565/double-chocolate-mascarpone-cheesecake"},{"id":"35542","title":"Organic Whole Wheat Garlic Flatbread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, oregano, dried","directions":"Into a large bowl pour the warm water and mix the sugar in.
Then add the natural dry active yeast and let it sit there for 10 minutes until it begins to foam up.
Then stir the salt and olive oil into the yeast mixture.
Then add the whole wheat flour and the all purpose flour.
Stir everything together and it will begin to form into dough.
Pour some flour onto a flat working surface and pour the dough onto the surface.
Begin to work your hands into the dough for about 5 minutes until all of the flour from the surface has been absorbed into the dough.
Form the dough into a ball and drizzle some olive oil onto the dough.
Coat it all over the dough and place it into a bowl.
Cover the bowl with a paper towel and let it sit there for 1 hour.
Once the hour has passed you will notice the dough has expanded and risen.
Grab a rolling pin and put some flour on it and on your flat working surface to make sure the dough doesnt stick.
Take the dough out of the bowl and place it on top of the flour and begin to flatten it out with the rolling pin.
Once you have it as flat as you would like it, grab a large non stick flat baking dish.
Place the dough on top and drizzle some olive oil and oregano over the top and bake it in a 425 degree F oven for about 25 minutes.
Depending on how crispy you want the bread would be how long you keep it in the oven.
Note: If you are making a pizza you would have to also put your ingredients on top of the dough and bake it all together at the same time.","url":"https://recipe.bluelayer.org/recipe/35542/organic-whole-wheat-garlic-flatbread"},{"id":"35536","title":"Bleu Cheese Bread","ingredients":"water, bottled, generic
butter, without salt
cheese, blue
sugars, granulated
celery, raw
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients in bread machine bowl.
Set machine to dough cycle.
When finished, remove dough, knead lightly and place in greased loaf pan.
Bake at 350-375 degrees for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/35536/bleu-cheese-bread"},{"id":"35535","title":"Black Sesame Seed Bagels","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
seeds, sesame seeds, whole, dried
beverages, ovaltine, classic malt powder","directions":"Make the dough in a bread maker.
Start the \"dough kneading course.\"
Divide the dough into 5 portions with a scraper, and roll into balls.
Place the seams down, and cover with a tightly wrung out kitchen towel to prevent them from drying.
Let rest for about 20 minutes.
Place the seams up, and flatten the dough while pressing the air out with your fist.
Tightly roll it up from the side nearest to you towards the middle of the dough.
Stretch the dough sideways while smoothing out the surface until it becomes 20 cm long.
Flatten one end, and wrap with the other end.
Tightly close the seam.
If it's hard to close, apply a small amount of water, then it will be easier.
Arrange them on a baking sheet lined with parchment paper.
Let rise in the oven for 30 minutes at 40C.
Boil water in a pot, and cook the bagels.
Place the top surface face down, and cook for 30 seconds.
Flip, and cook for another 30 seconds.
Drain the excess water, and return to the baking sheet.
Bake in the preheated oven for 20 minutes at 200C.","url":"https://recipe.bluelayer.org/recipe/35535/black-sesame-seed-bagels"},{"id":"35531","title":"Strawberry Shortcakes","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat
strawberries, raw
sugars, powdered","directions":"Pre heat the oven 150c/300f line two cookie sheets with baking parchment.
Place the softened butter in a mixer and add sugar,beat well together until pale and fluffy.
Gradually sift in the flour and cornflour and mix into a pliable dough.
Roll the dough out on a floured surface using a 8cm round cutter stamp out 16 circles.
Lift onto the baking sheet and prick with a fork.
Bake for 30-35 minutes until pale golden remove from the oven and cool completely.
To assemble, whip cream until it forms soft peaks and fold in the yoghurt.
Put half the circles on a serving plate and add a dollop of the creamy mixture and the sliced strawberries.
Arrange the other half of the shortbread circles on top at an angle.
Dust with icing sugar and serve.","url":"https://recipe.bluelayer.org/recipe/35531/strawberry-shortcakes"},{"id":"35526","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
Cut in the butter with a pastry blender or by hand until mixture resembles large bread crumbs.
Add buttermilk and gently mix until all ingredients come together.
Form dough into a ball (it should be a little sticky at this point) and place on a lightly floured surface.
Flour your hands and begin to knead the dough gently, folding the dough over and over.
Add more flour as needed to keep it from sticking.
You can also do this in the bowl if you want.
With a lightly floured surface underneath begin to pat out the dough until it is about and 1/2 to 3/4 inches thick.
Cut out biscuits with a 2 biscuit cutter or a glass.
Re-roll scraps and cut out the rest.
Place biscuits on a baking sheet about an inch apart and bake for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/35526/buttermilk-biscuits"},{"id":"35511","title":"Easy French or Italian Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"proof yeast with sugar in water until foamy.
combine water with 4 cups flour, mix and let sit 15 minutes.
in a mixer with a dough hook add in flour by the cup until it reaches a smooth consistency and forms a ball that pulls away from the bowl, should be about 3 more cups (7 total).
knead by hand or in mixer until smooth and elastic, about 5-10 in a mixer.
rise until double, about an hour.
punch down, rise another hour.
divide into pieces and form loaves (either 3 italian shape or about 5 long french loaves).
rise one last time, 30-45 minutes, slash tops with a sharp knife and bake at 400 for about 30 minutes until the loaves sound hollow.","url":"https://recipe.bluelayer.org/recipe/35511/easy-french-or-italian-bread"},{"id":"35509","title":"Pretzel Baked Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
pretzels, soft, unsalted
salt, table
spices, pepper, black
spices, garlic powder
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
mustard, prepared, yellow","directions":"Grab three bowls.
In the first bowl combine your bread crumbs, pretzels, salt, pepper, and garlic powder.
In your second bowl add your flour and in the third bowl add in the milk, cheese, and mustard.
Dip each individual leg into the flour first, then into the cheesy milk mixture, and finally the pretzel mixture.
Lay them into your baking dish and repeat with all your legs.
Kick your oven up to 425 degrees (F) and pop your legs in for about 15 minutes.
After 15 minutes, turn the heat down a notch to 350F and continue to cook them for another 35-40 minutes or until the juices run clear.","url":"https://recipe.bluelayer.org/recipe/35509/pretzel-baked-chicken"},{"id":"35501","title":"Chocolate Chip Shortbread Cookies II","ingredients":"butter, without salt
sugars, granulated
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 2 cups confectioners' sugar.
Beat in the vanilla and coconut extracts and salt.
Add flour one cup at a time, mixing well after each.
Stir in the chocolate chips and pecans.
Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
Flatten with a fork dipped in confectioners' sugar.
Bake for 12 to 15 minutes in the preheated oven, until a light golden brown.
While cookies are still warm from the oven, dust with the remaining confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/35501/chocolate-chip-shortbread-cookies-ii"},{"id":"35499","title":"Michael C's Naan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Mix the flour, sugar, salt and baking powder.
Stir in the milk and vegetable oil and mix well.
Knead for 8-10 minutes.
Allow to rise in an oiled bowl for 20 minutes.
Divide into five balls and roll them out.
Grill for 1-2 minutes per side until browned.","url":"https://recipe.bluelayer.org/recipe/35499/michael-cs-naan-bread"},{"id":"35492","title":"Bacon Bread - Abm","ingredients":"water, bottled, generic
butter, without salt
bacon, meatless
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, pepper, black
spices, basil, dried
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Cook the bacon first, save the fat, crumble, and then re mix with the fat before you measure it.
Add ingredients in the order suggested by the bread machine manufacturer, use white, rapid, or delay bake cycles.","url":"https://recipe.bluelayer.org/recipe/35492/bacon-bread-abm"},{"id":"35485","title":"Easy Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, caraway seed
sugars, granulated
raisins, seeded
yogurt, greek, plain, nonfat","directions":"Put ingredients in large bowl and stir well.
Grease black iron frying pan.
Pour batter into pan.
Bake at 350 degrees for 1 hour.
Remove from pan.
Cover with towel until cool.","url":"https://recipe.bluelayer.org/recipe/35485/easy-irish-soda-bread"},{"id":"35480","title":"Moist Chewy Tofu Bread - Only Needs One Rise","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put all the ingredients in a bread machine.
Lightly drain the excess water from tofu, break into pieces and add to the bread machine.
Kneading time: 15 minutes, 1st rising: 40 minutes
Divide the Step 1 dough into 10 pieces, shape into balls, and cover with plastic wrap to prevent them from drying out.
Let them sit for 15 minutes.
If the dough is sticky, flour your hands.
Dust a chopstick with a small amount of flour, and press down in the middle of each roll without cutting it in half.
Arrange the Step 3 dough on a baking sheet.
Bake in the preheated oven for 15 ~ 20 minutes at 200C, and they're done.
You don't need to let them rise a 2nd time.","url":"https://recipe.bluelayer.org/recipe/35480/moist-chewy-tofu-bread-only-needs-one-rise"},{"id":"35478","title":"Wicked Bread Dip","ingredients":"oil, olive, salad or cooking
vinegar, balsamic
cheese, parmesan, hard
spices, pepper, red or cayenne
spices, pepper, black
salt, table
spices, garlic powder
spices, rosemary, dried
spices, basil, dried
parsley, fresh
spices, oregano, dried","directions":"In a mixing bowl combine all ingredients.
Transfer into serving container using funnel.
Close lid and let it sit for at least a few hours before serving.
For best taste wait at least 24 hours.
Pour desired amount into bowl and serve with your favourite bread.","url":"https://recipe.bluelayer.org/recipe/35478/wicked-bread-dip"},{"id":"35473","title":"Saffron Tea Bread","ingredients":"spices, saffron
butter, without salt
sugars, powdered
raisins, seeded
cherries, sweet, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"put the saffron in a jug and pour in 230 ml of hot water.
leave to infuse for at least 20 minutes.
put the butter and sugar in a large saucepan and stir over a moderate heat.
When the butter has melted and mixed with the sugar, add the sultanas and cherries.
pour in the saffron water.
return to heat and simmer gently for 5 minutes.
leave to cool.
preheat over to 180c/gas 4.
grease and line a 500gr loaf tin.
stir in the flour/salt and baking powder and slowly stir into saffron mixture to form a batter.
Pour the batter into the prepared loaf tin and bake for between 1 and 1 and quarter hours, or until a skewer inserted in the centre comes out clean.
leave to cool on a rack.
serve in slices with butter.
I have a 1 KG tin, so just use double the mixture and bake longer","url":"https://recipe.bluelayer.org/recipe/35473/saffron-tea-bread"},{"id":"35469","title":"Whole Wheat IIi","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread machine and bake.","url":"https://recipe.bluelayer.org/recipe/35469/whole-wheat-iii"},{"id":"35465","title":"Boston Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses","directions":"Preheat the oven to 300.
Generously butter three 10-ounce coffee cans.
In a very large bowl, combine the rye, all-purpose, whole wheat and oat flours.
Stir in the cornmeal, baking soda, baking powder, salt and dried fruit.
In a bowl, whisk the milk with the molasses.
Slowly pour the liquid into the dry ingredients, stirring until the batter is smooth.
Pour the batter into the prepared cans.
Stand the cans in the center of the oven and bake for about 1 1/2 hours, or until the loaves are springy to the touch.
Let cool slightly, then unmold.
When the loaves have cooled to room temperature, wrap them in wax paper and store in the refrigerator in a sturdy plastic bag for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/35465/boston-brown-bread"},{"id":"35463","title":"Cherry Strawberry Preserves for the Bread Machine (Abm)","ingredients":"cherries, sweet, raw
strawberries, raw
sugars, granulated
lemon juice, raw","directions":"Wash fruit.
Remove stems fro strawberries and cut up into large chunks.
Remove pits from cherries and cut cherries into halves.
Crush fruit- now you should have about 2 cups of fruit total ( once crushed.
).
Place everything into the breadmaker - JAM CYCLE.
When cycle is finished, pour immediately into glass container (covered) .
and place into refridgerator.
Note that the jam comes out runny but eith thicken up as it cools.
Store in refridgerator.","url":"https://recipe.bluelayer.org/recipe/35463/cherry-strawberry-preserves-for-the-bread-machine-abm"},{"id":"35457","title":"Wholemeal Bread With Oatmeal","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
seeds, flaxseed
seeds, sunflower seed kernels, dried
sugars, brown
oil, canola
salt, table
spices, basil, dried
water, bottled, generic","directions":"Place all into breadmaker in order listed (or whatever order your breadmaker recommends).
Use Multigrain cycle.","url":"https://recipe.bluelayer.org/recipe/35457/wholemeal-bread-with-oatmeal"},{"id":"35429","title":"Lean Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine all of the ingredients in a mixing bowl.
If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes.
If mixing by hand, use a large spoon and stir for 2 minutes, until well blended.
If the spoon gets too doughy, dip it in a bowl of warm water.
The dough should be very soft, sticky, coarse, and shaggy, but still doughlike.
Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl.
Let the dough rest for 5 minutes.
To stretch and fold the dough in the bowl, with wet or oiled hands or a wet bowl scraper, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough.
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
The dough should be significantly firmer, though still very soft and fragile.
Cover the bowl with plastic wrap and let the dough sit at room temperature for 10 minutes.
Repeat this stretch and fold process three more times, completing all repetitions within 40 to 45 minutes.
The dough will be a little firmer than when first mixed and the shaggy texture will have smoothed out somewhat, but it will still spread out to fill the bowl.
After the final stretch and fold, return the dough to the lightly oiled bowl, and immediately cover the bowl tightly and refrigerate overnight or for up to 4 days.
The dough will rise to about double, and possibly triple, its original size within 4 to 12 hours in the refrigerator.
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
Remove the dough from the refrigerator about 2 hours before you plan to bake.
Rub the work surface with a few drops of olive or vegetable oil, then use a wet bowl scraper or wet hands to transfer the dough to the work surface.
Divide the dough in half (about 21 oz or 595 g each) for two large loaves; into 4 to 6 pieces for smaller loaves; or into 18 to 24 pieces for rolls.
Line a sheet pan with parchment paper or a silicone mat, then mist it lightly with spray oil or dust it with flour, semolina, or cornmeal.
(If using a banneton or proofing mold, mist it with spray oil, then dust it with flour.)
Have a small bowl of bread flour standing by.
With floured hands, gently pat the dough pieces into rectangles, then stretch it into torpedos (see page 21), boules (see page 20), or loaves (see page 23), or shape it into rolls (see page 25).
With floured hands, gently lift the dough and place it seam side down on the prepared pan (or seam side up in the proofing mold).
If air bubbles form, pinch the surface to pop them.
Mist the surface of the dough with spray oil and cover loosely with plastic wrap or a towel.
Let the shaped dough sit, covered, at room temperature for 60 minutes.
Then, remove the covering and let the dough proof for an additional 60 minutes.
The dough will spread slightly and the skin will begin to dry out a bit.
About 45 minutes before baking, preheat the oven to 550F (288C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
Just before baking, score the dough with a sharp serrated knife or razor blade.
The dough will have spread somewhat but should still have its basic shape, and the shape should spring back in the oven.
(If using a banneton or proofing mold, remove the dough from the basket at this stage.)
Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450F (232C), or 425F (218C) for a convection oven.
Bake for 10 to 12 minutes, then rotate the pan and bake for another 10 to 15 minutes, until the crust is a rich golden brown and the internal temperature is 200F to 205F (93C to 94C).
For a crisper crust, turn off the oven and leave the bread in for another 5 to 10 minutes before removing (rolls will take less time).
Cool the bread on a wire rack for at least 1 hour before slicing or serving.","url":"https://recipe.bluelayer.org/recipe/35429/lean-bread"},{"id":"35414","title":"Ambrosial Bread","ingredients":"water, bottled, generic
peanut butter, smooth style, without salt
honey
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into the pan of the bread machine in the order recommended by the manufacturer.
Select Sweet Bread setting or White Bread setting.
Start.","url":"https://recipe.bluelayer.org/recipe/35414/ambrosial-bread"},{"id":"35413","title":"Olive Ladder Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
olives, ripe, canned (small-extra large)
wheat flour, white, all-purpose, unenriched","directions":"Combine ingredients into a bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/35413/olive-ladder-bread"},{"id":"35401","title":"Aunt Dot's Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
salt, table
peaches, yellow, raw","directions":"Mix together, and chill several hours, or overnight.
Roll into balls, and place on cookie sheet.
Press thumb in center of each cookie and,.
Fill with peach preserves.
Bake 350 degrees.
For 10 to 12 minutes.
When cool can sprinkle powered sugar over tops if you like.","url":"https://recipe.bluelayer.org/recipe/35401/aunt-dots-shortbread-cookies"},{"id":"35376","title":"French Pesto Bread","ingredients":"cheese, parmesan, hard
sauce, pesto, ready-to-serve, refrigerated
wheat flours, bread, unenriched","directions":"Heat oven to 375 degrees.
Blend together the cream cheese and pesto.
Cut bread in half lengthwise.
Spread pesto cream cheese on bottom half of loaf and the top with other half of loaf.
Cut in 1 1/2 inch slices and wrap in foil using a double fold seal.
Bake for 8 to 12 minutes or until pesto cream cheese is melted.","url":"https://recipe.bluelayer.org/recipe/35376/french-pesto-bread"},{"id":"35357","title":"Classic Tuscan Flatbread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"Pour 1 cup lukewarm water into small bowl; sprinkle with yeast.
Let stand until yeast dissolves, about 10 minutes.
Place 2 cups flour in large bowl.
Make well in center of flour.
Pour yeast mixture into well.
Using fork, stir until dough comes together.
Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough.
Transfer to floured work surface.
Knead until dough is smooth and elastic, about 10 minutes.
Coat bowl with 1 tablespoon oil.
Add dough; turn to coat.
Cover bowl with plastic wrap.
Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil.
Punch down dough.
Turn out onto floured work surface and shape into 11-inch round.
Transfer dough to prepared tart pan or baking sheet.
Cover loosely with plastic.
Let rise until dough is almost doubled, about 30 minutes.
Preheat oven to 400F.
Press fingertips into dough, creating indentations.
Brush with remaining 2 tablespoons oil.
Sprinkle with salt.
Bake until golden, about 28 minutes.
Cool bread in pan on rack 10 minutes.
Remove bread from pan; cool completely.","url":"https://recipe.bluelayer.org/recipe/35357/classic-tuscan-flatbread"},{"id":"35353","title":"Rice Flour Bread in a Pound Cake Mold","ingredients":"rice flour, white, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Combine 2 g of the sugar with the dry yeast, then add 1 tablespoon of the lukewarm water and dissolve.
Pour the rice flour into a separate bowl, making a small mound.
Make a well in the center and add the remaining sugar (5 g).
In the same bowl, add the salt and oil to the side.
Add the dry yeast to the sugar, then add the remaining lukewarm water.
Mix with a rubber spatula or whisk until smooth.
Pour the batter into a cake pan greased with oil.
In winter, let rise for 30 minutes; in the summer, 20 minutes.
The times are guidelines.
The picture shows it after it has risen.
(see Step 15 and 16)
Once the rising has finished, cover the pound cake pan with kitchen parchment paper, then top that with aluminum foil.
Preheat the oven to 200C and bake for 30 minutes.
To prevent the cake from drying out, bake it along with a heatproof dish filled with hot water.
For the bread pictured in the top photo, I removed the paper and foil in the last 5 minutes of baking to brown on top.
After baking, immediately remove from the pan.
Let cool on a rack.
Once cooled, wrap with plastic wrap.
Let it cool completely before slicing or it will not slice cleanly.
Wrap individual slices in plastic wrap and store in the freezer.
If you toast it, the outside will be crunchy and the inside will be soft.
I tried making it into a sandwich.
Don't use fillings with a lot of moisture.
This recipe is steamed in the microwave rather than the oven..
For the rising, you can use the rising setting on your oven.
To prevent it from drying out, bake with 2 trays of hot water.
After pouring the batter into the pan, be sure to tap it against a counter or work surface to release the air bubbles.
If there are air bubbles, the cake will end up with big wholes and lack smoothness.","url":"https://recipe.bluelayer.org/recipe/35353/rice-flour-bread-in-a-pound-cake-mold"},{"id":"35326","title":"Puffy and Delicious Naan Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Put all the ingredients in a bowl, and knead well with your right hand.
When the dough comes together and no longer sticks to the bowl, take out onto a flour dusted work surface, and knead well with both hands for about 5 minutes.
Cover with a clean tightly wrung out moistened kitchen towel and rest for about 10 minutes at room temperature.
If the dough is too stiff, brush some cold water on the surface; if it's too soft flour it lightly to adjust.
When the dough is smooth, form into a ball.
Put the dough on a dry cutting board, dust lightly with flour, and divide into 6 portions using a knife or a pastry scraper.
Round off each portion of dough with your palms.
Flour a square storage container with flour, and leave the dough in it to rise for about an hour.
This is the risen dough.
Dust with flour and stretch or roll out the dough to form a naan shape.
Heat up a frying pan over medium heat, spread thinly with oil and cook one side of the naan for 2 to 3 minutes.
Turn over and cook the other side for 2 minutes.
It should be about this browned.","url":"https://recipe.bluelayer.org/recipe/35326/puffy-and-delicious-naan-bread"},{"id":"35312","title":"Easy Cheesy or Focaccia Bread","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
cheese, cheddar
spices, pepper, red or cayenne
salt, table
cheese, parmesan, hard
spices, rosemary, dried","directions":"Lightly grease a pizza pan or large baking sheet.
Without trying to completely cover pan surface, evenly pat out dough until 1/2 inch (1 cm) thick.
Spread oil over top of dough.
Evenly sprinkle with cheese, hot red pepper flakes and salt.
Let rise, uncovered, until doubled, from 15 to 30 minutes.
Preheat oven to 400F (200C).
Then, using your index finger, poke holes in bread right down to pan, about 1 inch (2.5 cm) apart.
Bake in centre of preheated oven until golden, about 25 minutes.
Slide bread off pan and onto a cooling rack.
FOR FOCACCIA:.
Replace cheddar with 1/2 cup (125 mL) Parmesan cheese.
Omit hot red pepper flakes.
Sprinkle with 1-1/2 tsp (7 mL) rosemary or Italian seasonings.","url":"https://recipe.bluelayer.org/recipe/35312/easy-cheesy-or-focaccia-bread"},{"id":"35299","title":"Barley Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, brown
water, bottled, generic
oil, canola
salt, table
beans, snap, green, raw","directions":"Spray a baking sheet with nonstick spray.
Put the first three ingredients (yeast, 1/2 tsp brown sugar and 1/2 cup warm water) in a small bowl and mix well.
Let the yeast bubble and foam.
In a large bowl add 1 cup of the barley flour and the remaining 1/2 cup warm water.
Mix together well.
Add the 1 1/2 tsp brown sugar, the oil, and the salt and mix well.
Add the yeast mixture and mix well.
Add the bean flour and mix well.
Add as much more barley flour as you need to make a kneadable dough (mine took the entire 1 more cup).
Put some more barley flour down on a work surface and then knead the dough until it is smooth and elastic.
Form 2 small balls and place them on the cookie sheet.
Make a small cut in the tops of each.
Let rise until doubled (mine did not get that big but I baked them after about 2 hours).
Preheat the oven to 350 degrees.
Bake for 1 hour.","url":"https://recipe.bluelayer.org/recipe/35299/barley-bread"},{"id":"35293","title":"Fluffy and Moist Bread Loaf Using Homemade Yeast","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping
butter, without salt","directions":"Combine the dry ingredients in a bowl.
Add the yeast starter, whey and double cream and mix until well combined.
Use a bread machine or kneading device to knead the mixture.
After the gluten forms divide the dough into about 10 portions.
Add the unsalted butter and start to knead again.
Once you see the gluten film forming in the dough, the kneading is completed.
I normally prove the dough overnight.
Form a ball with the dough and put into a container.
Prevent from drying and leave to prove overnight.
Depending on the temperature you might need to put the dough in the fridge after some time.
The next morning the proving is completed when the dough has doubled in size.
Divide the dough into 2 or 3 portions and form smooth balls.
Cover with a moistened tea towel or cling film to prevent from drying and leave to rest at room temperature for 20 to 30 minutes.
Adjust the proving time according to the temperature.
After resting, roll out the dough into flat rounds.
Fold the side towards the centre and press on top.
Roll up the dough.
Seal the end tightly.
Place the prepared dough into an oiled loaf tin.
Press the top of the dough gently to flatten.
In summer, leave to prove at room temperature for 30 to 40 minutes.
When it's cold, use the proving setting of your oven and leave to prove for 1 to 2 hours.
When the dough rises up to the top of the tin, start to preheat the oven to 190C.
Bake for 30 minutes once the oven is ready.
Check the bread after baking for 10 to 15 minutes.
Cover with aluminum foil quickly to prevent from browning too much...
After baking, remove the excess stream by dropping bread tin from a height of 30 cm.
Remove the bread from the tin and put onto a cooling rack.
It's moist and soft.
You will enjoy the chewy texture.
You'll be surprised to find how moist the bread is!
Moist and chewy.
Make sure to prevent the bread from drying when storing.","url":"https://recipe.bluelayer.org/recipe/35293/fluffy-and-moist-bread-loaf-using-homemade-yeast"},{"id":"35274","title":"Beets Buying Bread (A B M)","ingredients":"beets, raw
water, bottled, generic
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
salt, table
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened","directions":"Follow the directions of your bread machine and place ingredients into the bread pan accordingly.
Select the sweet bread setting and light or medium crust setting.
Press start.
When bread is finished baking.
Cool on a bakers rack for 30 minutes before slicing.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/35274/beets-buying-bread-a-b-m"},{"id":"35269","title":"Irish Soda Bread (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, caraway seed
raisins, seeded
leavening agents, yeast, baker's, active dry","directions":"Combine according to your manufacturer's directions.
Success Hints: Golden raisins give this bread its light flavor and look.
Dark raisins may be subsituted but will make a darker, slightly heavier loaf.
The sugar in the raisins creates a darker crust; use your machine's\"light crust setting\" if it has one.
Dried butter milk can generally be found in the baking goods section of your supermarket.
If you can't find buttermilk, regular dried milk can be substituted.
If using delayed time bake, place raisins atop dry ingredients away from liquid.
This recipe can be made using the regular, rapid and delayed time bake cycles.","url":"https://recipe.bluelayer.org/recipe/35269/irish-soda-bread-bread-machine"},{"id":"35268","title":"Summer Squash Gratin","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
delallo, italian seasoned breadcrumbs,
butter, without salt
shallots, raw
cheese, gruyere
spices, pepper, black","directions":"Heat your oven to 400F.
Cut the squash into thin (1/8-inch thick) coins.
Toss with 1 teaspoon kosher salt and set aside for at least 10 minutes.
Drain zucchini in a colander, and if you have time, spread them on a towel for a few minutes to further wick away moisture before placing it in a large mixing bowl.
Meanwhile, place breadcrumbs in a small bowl.
In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty.
Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot.
Toss crumbs to evenly coat.
Add shallots, gruyere, half the breadcrumbs, and some freshly ground black pepper to the bowl with the summer squash and toss.
Transfer to a 9x9-inch (or equivalent; I used a 9-inch round cast-iron skillet) baking dish.
Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.","url":"https://recipe.bluelayer.org/recipe/35268/summer-squash-gratin"},{"id":"35248","title":"Mexican Fry Bread (Mexican Fried Gorditas)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Combine flour, salt, baking powder and shortening; mix until shortening is blended.
Add water; mix well.
Turn dough out onto a lightly floured board; knead until smooth, about 2 minutes.
Roll dough into a ball; place into a plastic bag.
Separate and roll out enough dough to make six 4- to 6-inch thin, flat rounds.
In a cast iron skillet, heat oil to 375 degrees F.
Place rounds in oil; cook each side 20 to 30 seconds or until light golden brown.
Use a slotted spoon to remove rounds from skillet; drain on paper towel.
Fill with prepared fillings as desired.","url":"https://recipe.bluelayer.org/recipe/35248/mexican-fry-bread-mexican-fried-gorditas"},{"id":"35240","title":"Whole Wheat Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"Mix milk and lemon.
Combine dry ingredients.
Add milk and lemon mixture (buttermilk may be used instead).
On floured bread board (I use whole wheat) knead dough for no more than a minute.
Shape dough into a circle with a height of about two inches.
Place on lightly oiled baking sheet.
With (sharp) floured knife, cut an x nearly halfway through the dough.
Bake about 40 minutes in 400F degrees degree oven.
Dough should sound hollow when tapped with knuckles or handle of spoon.
Place loaf on wire rack and let rest at least an hour before slicing.","url":"https://recipe.bluelayer.org/recipe/35240/whole-wheat-irish-soda-bread"},{"id":"35228","title":"Orange Ginger Bread","ingredients":"water, bottled, generic
orange juice, raw
orange juice, raw
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
spices, ginger, ground
leavening agents, yeast, baker's, active dry
spices, ginger, ground","directions":"Add the ingredients in the order recommended by your bread machine, mine is wet first then dry.
Use basic setting with a medium crust for a 750g loaf and add the roughly chopped glace ginger at the beep.
Enjoy with butter and honey and a cup of tea!","url":"https://recipe.bluelayer.org/recipe/35228/orange-ginger-bread"},{"id":"35226","title":"Buttermilk Bread for Bread Machine","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat germ, crude
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine, in order listed.
Choose white/standard bread setting.","url":"https://recipe.bluelayer.org/recipe/35226/buttermilk-bread-for-bread-machine"},{"id":"35221","title":"Gravlaks (Dill-Cured Salmon)","ingredients":"fish, salmon, atlantic, wild, raw
corn, sweet, white, raw
spices, coriander seed
sugars, granulated
salt, table
dill weed, fresh","directions":"Dry the salmon, check for pinbones and then place both fillet pieces side by side, skin down.
Crush the white pepper and coriander with a mortar and pestle and then mix in a small bowl with the sugar and salt.
Spread the dill over the skinless side of the fillet halves, then spread the spiced sugar and salt in a layer on top.
Sandwich both fillets together so that the the dill spice mixture is in the middle and the skin is outermost.
Cover any exposed surface of salmon with any dill and spice mixture that tumbles out.
Wrap VERY TIGHTLY in two layers of saran wrap (cling film) and place in a glass baking dish to catch the brine that escapes the fish as it cures.
Refrigerate for a minimum of 24 hours and up to 48 hours.
NOTE: Some people like to place a weight over the fish as it cures.
In actual fact, it doesn't make much of a difference.
When the gravlaks has had time to cure, take it out of the fridge, remove the wrap and wipe the fillet halves clean of the herbed spiced salt with a paper towel, pat dry and put on a board, skin down.
Slice on the diagonal from the tail towards the middle of the fillet, slicing as thinly as possible.
You do not want thick slices or chunks.
Serve on flatbread with freshly grated horseradish, dill, or finely grated lemon zest.","url":"https://recipe.bluelayer.org/recipe/35221/gravlaks-dill-cured-salmon"},{"id":"35201","title":"Boston Brown Bread - Crockpot","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
salt, table
molasses
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
water, bottled, generic","directions":"This is great with baked beans and franks.
It's dark and dense, and leftovers make wonderful toast.
In a large bowl, combine the whole wheat and rye flour, cornmeal, baking soda, and salt.
Make a well in the center and pour in the molasses, buttermilk, and raisins.
Stir until all the ingredients are combined.
Grease a 2 quart mold, flour it, and fill.
The batter should not fill more than 23 of the mold.
Cover with foil and tie with string.
Set the mold on a trivet in the bottom of the slow cooker.
Pour the hot water into the pot, cover the pot, and cook on High for 3 to 4 hours.
The bread is done when the top is dry and recedes from the edge of the mold.
Cool the bread on a rack for 10 minutes, then turn out and serve.
Makes 1 loaf.","url":"https://recipe.bluelayer.org/recipe/35201/boston-brown-bread-crockpot"},{"id":"35195","title":"Meatloaf Ole","ingredients":"beef, grass-fed, ground, raw
egg substitute, powder
sauce, salsa, ready-to-serve
bread crumbs, dry, grated, plain
peppers, jalapeno, raw","directions":"Mix ground beef, egg substitute, 1/3 cup salsa, bread crumbs, chiles or jalapenos.
Shape into a 6 x 3-inch loaf.
Place in lightly greased baking pan.
Bake at 350F for 50 minutes.
Pour remaining 1/3 cup salsa over meatloaf.
Bake for 10 minutes more.
Let stand 10 minutes before slicing.
Garnish as desired.","url":"https://recipe.bluelayer.org/recipe/35195/meatloaf-ole"},{"id":"35164","title":"Hawaiian Bread for Abm","ingredients":"bananas, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
potatoes, raw, skin
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select Light setting; press Start.","url":"https://recipe.bluelayer.org/recipe/35164/hawaiian-bread-for-abm"},{"id":"35163","title":"William-Sonoma Oatmeal Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
oats
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry
spices, cinnamon, ground","directions":"Add ingredients to bread pan acording to manufacturer's directions.
Settings: Basic White-1 1/2 lbs loaf-Medium crust.","url":"https://recipe.bluelayer.org/recipe/35163/william-sonoma-oatmeal-bread"},{"id":"35160","title":"Shortbread Biscuits - Gluten Free","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered","directions":"Melt the butter in a large saucepan and then remove from the heat.
Sift all remaining ingredients into the melted butter.
Mix well.
Knead the dough on greaseproof paper for one minute or until the dough is well combined.
Add a littlemore self-raising flour if the dough is too wet or sticky.
If the mixture is too crumbly add a small amount of additional melted butter.
The mixture is soft but should roll out easily.
Roll out to 1cm thickness- roll between greaseproof or baking paper.
This will stop the mixture from sticking to the rolling pin.
Cut with cookie cutters.
I use small shapes as they are easier to handle.
Carefully lift each biscuit (I use an egg flipper) onto lined baking trays.
Bake at 150C for 15-20 minutes.
The biscuits will have changed colour slightly to a golden colour -but if they are browned then they are overdone.
Cool on trays and the biscuits will set as they cool.
Variation:- You can dip 1/2 of each biscuit in melted chocolate for wariety or add a small amount of cocoa powder to the mix to make them chocolate biscuits.
Variation for christmas:- You can also make a variety of star shapes and sizes, then stack them to make a christmas tree and sprinkle with icing sugar.
They make a great place setting on your christmas table, just add a nametag card leaning against each stack.","url":"https://recipe.bluelayer.org/recipe/35160/shortbread-biscuits-gluten-free"},{"id":"35128","title":"Cinnamon Scented Sweet Potato Chapati","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sweet potato, raw, unprepared
butter, without salt
salt, table
spices, cinnamon, ground
water, bottled, generic","directions":"Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, potato, butter, salt, and cinnamon in a large bowl; mix well.
Add water; press mixture together with hands.
Turn dough out onto a lightly floured surface; knead until smooth (about 2 minutes).
Divide dough into 16 equal portions, shaping each into a ball.
Working with 1 ball at a time (cover remaining dough to prevent drying), roll each into a 4-inch circle on a lightly floured surface (circles will be very thin).
Heat a medium cast-iron skillet over medium-high heat until very hot.
Place 1 dough round in pan, and cook 2 minutes or until brown spots appear, turning after 1 minute.
Place the bread on a cooking rack over the eye of a gas burner.
Hold bread over flame with tongs, turning until both sides of bread are puffed and brown spots appear.
(Some chapatis will puff more than others).
Repeat procedure with remaining dough.","url":"https://recipe.bluelayer.org/recipe/35128/cinnamon-scented-sweet-potato-chapati"},{"id":"35116","title":"Kittencal's Light Whole Wheat Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
sugars, granulated
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Grease two dark metal 8 x 4-inch loaf/bread pans.
Fit a heavy-duty stand mixer with kneader blade.
Place both flours into the stainless steel mixing bowl set aside.
Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process).
When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
After the yeast if proofed add into the bowl with the flour and the milk mixture.
Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely).
Generously oil a large glass or stainless steel bowl.
Place the dough in the bowl; turn to coat the dough with oil.
Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen).
Punch down the dough then slice into two equal pieces.
Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size).
Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
Repeat with the remaining dough.
Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen).
Set oven to 375F.
Bake for about 25 minutes, or until the top is golden dark brown.","url":"https://recipe.bluelayer.org/recipe/35116/kittencals-light-whole-wheat-bread"},{"id":"35114","title":"Pizza Dough (For Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in exact order listed above into the bread machines pan.
IMPORTANT - Do not mix ingredients!
Set machine to dough setting, and press start.
(My machine took 50 mins to complete it's cycle).
When bread machine has finished what it needs to do.
Roll dough on a lightly floured surface into a 25 cm round for a thick based pizza or into two x 20 cm rounds for a thinner based pizza.
Place onto a lightly greased backing tray and dress with your favourite topping.
Bake in a pre-heated oven at 200oC/400oF/mark 6 for 12-15 minutes or until base is cooked and topping heated through.","url":"https://recipe.bluelayer.org/recipe/35114/pizza-dough-for-bread-machine"},{"id":"35107","title":"Three Ingredient Sloppy Joes","ingredients":"beef, grass-fed, ground, raw
sauce, worcestershire
catsup","directions":"Brown and break up the beef in a large skillet.
Add sauce to taste.
Continue cooking until meat has no pink color.
Drain grease, return meat to skillet, and then add the ketchup.
Simmer for 15 minutes.
Add a little water, if needed, till the mixture is moist but, not soupy.
Serve on hamburger buns (or on bread as a sandwich).
You can also sprinkle a little chopped raw onion over the top, if desired.","url":"https://recipe.bluelayer.org/recipe/35107/three-ingredient-sloppy-joes"},{"id":"35106","title":"100% Whole Wheat Raisin Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
margarine, regular, 80% fat, composite, stick, without salt
molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Put ingredients into kettle in the order recommended by your Breadmaking Machine.
For Panasonic, drop raisins in after first kneading while dough is resting.
May be baked Timed or possibly Rapid Bake.
NOTES : You can always sub applesauce or possibly any mashed fruit or possibly a commercial product like Wonderslim for fat in a bread recipe.
Here is one ww recipe I haven't made.","url":"https://recipe.bluelayer.org/recipe/35106/100-whole-wheat-raisin-bread-recipe"},{"id":"35102","title":"Old-Fashioned Potato-Beef Casserole","ingredients":"potatoes, raw, skin
beef, grass-fed, ground, raw
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
delallo, italian seasoned breadcrumbs,","directions":"Place the potatoes in a large saucepan with water to cover by 1 inch.
Add a generous pinch of salt and cook for 15 minutes, or until tender; do not overcook.
Drain the potatoes and arrange them in a 9 x 9 inch casserole dish.
While potatoes are cooking, in large skillet, combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, 12-15 minutes.
Pour off excess fat.
Preheat oven to 350 degrees.
Melt the butter in a medium saucepan and whisk in flour to make a roux.
Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color.
Gradually whisk in the milk and continue to stir while cooking over medium heat.
When the mixture thickens, whisk in the salt and pepper, then stir in the cheese and browned beef.
Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes until heated through and bubbling.
Stir the casserole gently.
Sprinkle a little more cheddar cheese on top, if desired, and the bread crumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.","url":"https://recipe.bluelayer.org/recipe/35102/old-fashioned-potato-beef-casserole"},{"id":"35101","title":"Steam Buns","ingredients":"water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"In a small bowl, mix the sugar and salt in the water, and then mix in the yeast.
Let it rest for a while and it should smell active.
Add the oil to the mixture.
In a large bowl, add the flour and scoup out a hole in the centre.
Add the liquids to the hole and gradually incorporate the flour.
Knead the dough until it forms into an elastic and smooth ball, which takes about 15 minutes.
The dough should not stick to your hands, and be quite stretchy.
Roll out the dough into a tube that's about 5cm in diameter.
Slice the tube into 16 loafs.
Lay each of the loafs on its cylindrical edge, not the face, on top of a square of parchment paper.
Wait 20 minutes for the loaves to rise.
They won't rise much, but you just want the surface of the loaves to be puffy.
Arrange the loafs in one or more bamboo steamers.
They will expand more on their faces, so don't put loafs face-to-face, or they will stick together.
Place the bamboo steamers on top of hot boiling water.
Cover, and steam over high heat for 15 minutes.
Remove the lid and remove the loaves to a plate, before turning off the heat.
You do not want water to condense on the buns.","url":"https://recipe.bluelayer.org/recipe/35101/steam-buns"},{"id":"35088","title":"Aunt Jenny's Slow Cooker Meatballs Recipe","ingredients":"beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
egg substitute, powder
parsley, fresh
onions, raw
catsup
sugars, brown
lemon juice, raw
cranberry sauce, canned, sweetened
parsley, fresh","directions":"Combine first 5 ingredients in a large bowl; shape mix into 30 (1 1/2-inch) meatballs.
Combine ketchup, sugar, juice, and sauces in an electric slow cooker; gently stir in meatballs.
Cover with lid; cook on low-heat setting for 8 to 10 hrs.
Garnish with parsley, if you like.
Yield: 10 servings (serving size: 3 meatballs and about 2 Tbsp.
sauce).
Notes: These meatballs are good served over egg noodles.
NOTES : Made 6/00 for engagement party - people really liked.","url":"https://recipe.bluelayer.org/recipe/35088/aunt-jennys-slow-cooker-meatballs-recipe"},{"id":"35073","title":"Yogurt Carrot Bread","ingredients":"yogurt, greek, plain, nonfat
butter, without salt
honey
carrots, raw
parsley, fresh
spices, pepper, black
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Bake according to manufacturers instructions.","url":"https://recipe.bluelayer.org/recipe/35073/yogurt-carrot-bread"},{"id":"35061","title":"Hot Virginia Dip","ingredients":"nuts, pecans
butter, without salt
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
beef, grass-fed, ground, raw
spices, garlic powder
cream, sour, cultured
onions, raw","directions":"Saute pecans in butter in a skillet until they become fragrant and fully coated by butter.
Set aside.
In a mixing bowl, combine all other ingredients thoroughly.
Place dip in a square baking dish or pie plate and top with reserved pecans.
Bake at 350F for 20 minutes until dip is hot and creamy.
Serve with crackers or breadsticks.
This dip is easily made ahead of time and stored in the refrigerator until serving time.","url":"https://recipe.bluelayer.org/recipe/35061/hot-virginia-dip"},{"id":"35059","title":"Asian Peanut Chicken Spread","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peanut butter, smooth style, without salt
salad dressing, mayonnaise, regular
catsup
soy sauce made from soy (tamari)
sugars, brown
roland, seasoned rice wine vinegar,
oil, sesame, salad or cooking
spices, ginger, ground
spices, garlic powder
spices, onion powder","directions":"Mix sauce ingredients well and then add the shredded chicken.
Cover and refrigerate for 1 hour before serving.
Serve with crackers or toasted baguette bread.","url":"https://recipe.bluelayer.org/recipe/35059/asian-peanut-chicken-spread"},{"id":"35047","title":"Swedish Limpa Bread (ABM)","ingredients":"alcoholic beverage, beer, regular, all
oil, olive, salad or cooking
honey
sugars, granulated
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, caraway seed
spices, anise seed
spices, cardamom
orange juice, raw
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in your bread machine in order recommended by manufacturer.
Use regular (or medium) crust setting.
Alternately, use the machine through the first rise and remove dough from machine.
Place on a floured surface and shape to fit a loaf pan, or into a round or oblong for free-form loaf.
Cover and let rise for 1 hour.
Bake in 375F oven for 40-45 minutes.","url":"https://recipe.bluelayer.org/recipe/35047/swedish-limpa-bread-abm"},{"id":"35045","title":"Ice Cream Bread","ingredients":"ice creams, vanilla
wheat flour, white, all-purpose, unenriched","directions":"Stir together ice cream and flour, stirring just until flour is moistened.
Spoon batter into a greased and floured 8x4 inches loaf pan.
Bake at 350F for 40-45 minutes or until a toothpick inserted in center of bread comes out clean.
Remove from pan, and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/35045/ice-cream-bread"},{"id":"35042","title":"Mexican Sunset Bread (Bread Machine)","ingredients":"water, bottled, generic
cream, sour, cultured
sauce, salsa, ready-to-serve
seasoning mix, dry, taco, original
sugars, granulated
spices, parsley, dried
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In a bread machine pan, place all ingredients in order suggested by manufacturer.
Select basic bread setting.
Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).","url":"https://recipe.bluelayer.org/recipe/35042/mexican-sunset-bread-bread-machine"},{"id":"35023","title":"Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Divide the dough (that has already completed it's first rising using a bread maker) into 8 pieces.
Round the dough and place them on a canvas cloth with the sealed end at the bottom.
Let them sit for 15 minutes.
After letting the dough sit, use a rolling pin to flatten them into 7-8 mm thickness.
Place 2 pieces of flattened dough per cooking sheet and cover them with a damp cloth.
Let them sit for 15 minutes for a second rise.
Bake in the oven for 2-4 minutes on the cooking sheet at 230F Celsius.
Once the pitas rise, remove them while still on the cooking sheet.
Wrap them in cloth to prevent them from drying out.
Bake the rest in the same fashion.
Place all of the freshly baked pitas into a plastic bag and let them cool.
Carefully pat off the condensation.
Cut into halves and stuff with your favorite fillings.","url":"https://recipe.bluelayer.org/recipe/35023/pita-bread"},{"id":"35022","title":"Monkey Bread from Scratch","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, olive, salad or cooking
sugars, granulated
spices, cinnamon, ground
butter, without salt
sugars, brown
spices, cinnamon, ground
nuts, pecans","directions":"Dissolve yeast in cup of warm water with the sugar in large mixing bowl, let stand 5 minutes.
Mix with ingredients (4, 5, 6, 7) and beat well with mixer.
Oil a large bowl, turn so both sides are oiled, cover with wax paper till doubled in size.
Punch down, form into rolls, roll it with ingredient (8, 9) (cinnamon + sugar) and place it on greased flat round pan let rise until double in size.
Prepare the topping sauce .
in sauce pan melt the butter on medium heat add the sugar and cinnamon and let dissolve .
dont over cook.
Spoon the sauce over the rolls and spread with chopped pecan or walnut .
Bake in preheated 375 for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/35022/monkey-bread-from-scratch"},{"id":"35015","title":"Orange Spice Shortbread","ingredients":"butter, without salt
sugars, powdered
orange juice, raw
spices, ginger, ground
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325.
Cream butter and powdered sugar together.
Add the orange peel, spices and flour.
Knead until smooth.
Butter a shortbread (or cake) pan.
Press dough into pan.
Prick with a fork.
Bake for 30-35 minutes, or until lightly browned.
Let cool in the pan for 10 minutes.
Turn out and cut while still warm.","url":"https://recipe.bluelayer.org/recipe/35015/orange-spice-shortbread"},{"id":"34997","title":"Blitz Puff Pastry","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
lemon juice, raw","directions":"In a large bowl, stir together the cake flour, bread flour, salt and white sugar.
Stir in the chunks of butter so that each one is completely coated in flour.
Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly.
Gather the dough into a ball.
On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick.
Keep the edges as square as possible.
The dough will look terrible, but don't worry, it will shape up.
Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.
Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out.
Roll again into a rectangle again and fold into thirds.
If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes.
Finish by rolling the dough out to the size of a baking sheet.
Place on a lightly floured baking sheet and wrap in plastic.
refrigerate for at least 30 minutes before using.
To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife.
Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.","url":"https://recipe.bluelayer.org/recipe/34997/blitz-puff-pastry"},{"id":"34992","title":"Strawberry Cream Cheese Bread (Abm)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw
cheese, parmesan, hard
butter, without salt
honey
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Bake according to manufacturers instructions.","url":"https://recipe.bluelayer.org/recipe/34992/strawberry-cream-cheese-bread-abm"},{"id":"34981","title":"Authentic Olive-Rosemary Bread - Cook's Illustrated","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, rosemary, dried
olives, ripe, canned (small-extra large)","directions":"Whisk water, yeast, and honey in bowl of standing mixer.
Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes.
Cover bowl with plastic wrap and let sit at room temperature for 20 minutes.
Remove plastic wrap; make well in center of dough and add salt and rosemary.
Knead dough on low speed for 5 minutes.
Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
If dough is very sticky, add 1-2 tablespoons flour and continue mixing for 1 minutes.
Transfer dough to lightly floured counter and pat into 12x6-inch rectangle.
Press olives into dough.
Starting at long side, roll rectangle into tight log.
With seam side facing up, roll log into coil.
Transfer dough, spiral side up, to oiled container or bowl, at least 2 quarts in volume, and cover with plastic wrap.
Let dough rise in warm, draft-free location until it increases in size by 50 percent, about 1 hour.
Fold partially risen dough over itself.
Turn bowl 90 degrees; fold again.
Turn bowl again; fold once more.
Cover with plastic wrap and let rise 30 minutes.
Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 more minutes.
Transfer dough to lightly floured work surface, being careful not to deflate.
Divide dough in half, loosely shape each piece into ball, and let rise 15 minutes.
Flip each ball over and, starting from top, roll into tight oval shape.
Using palms, roll each oval from center outward until 12-inch loaf is formed.
Poke any olives that fall off into bottom seam, then pinch seam closed.
Transfer each loaf, seam side down, to 12x6-inch piece of parchment and cover with plastic wrap.
Let rise until doubled in size, 1-1 1/2 hours (dough is ready when it springs back slowly when pressed lightly with finger.
).
Adjust oven rack to lower-middle position; place baking stone on rack, and heat oven to 450F at least 30 minutes before baking.
Slide parchment sheets with loaves onto peal or back of inverted baking sheet.
Starting and stopping about 1 inch from each side, use razor blade or sharp knife to cut three 1/2-inch deep slashes on diagonal along top of each fully risen loaf.
Use a spray bottle filled with water to spray loaves lightly with water.
Carefully slide parchment with loaves into oven using jerking motion.
Bake 15 minutes, spraying loaves with water twice more in the first 5 minutes, and then reduce oven temperature to 375F Continue to bake until bread is deep golden brown and instant-read thermometer inserted into center of loaf registers 210F, 25-30 minutes.
Transfer to wire rack, discard parchment, and cool loaves to room temperature, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/34981/authentic-olive-rosemary-bread-cooks-illustrated"},{"id":"34976","title":"Homemade Honey Wheat Bread With Flax","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
seeds, flaxseed
water, bottled, generic","directions":"Dissolve yeast into 1/4 cup warm water in a small bowl.
Let sit until it has doubled in size, about 10 minutes.
Meanwhile, in a stand mixer using the hook attachment, mix warm water, salt and 3 1/2 cups of the wheat flour for about 5 seconds on lowest speed.
It won't be mixed all the way, and that is okay!
Once the yeast has doubled, add in yeast, oil, flax and honey.
Mix on low speed for about 5 seconds.
Slowly add in the rest of the flour (2 1/2 cups), and then let mix for 10 minutes on low speed.
Divide the dough into two equal loaves, and place on two lightly floured towels.
Fold the towels over so they are covering the loaves, and let rise for about 30 minutes.
Bake loaves in a lightly greased loaf pan (with coconut oil) at 350 degrees for 25-30 minutes.
It should have a nice crust that is golden on top.","url":"https://recipe.bluelayer.org/recipe/34976/homemade-honey-wheat-bread-with-flax"},{"id":"34959","title":"Oat Bran Health Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, canola
honey
oat bran, raw
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
seeds, flaxseed
vital wheat gluten
salt, table","directions":"Add water, yeast, canola oil and honey to the pan of the bread machine; stir to dissolve yeast.
Let stand until creamy, about 10 minutes.
In a large bowl, stir together oat bran, whole wheat flour, bread flour, flax seed meal, wheat gluten and salt.
Pour this mixture into the pan of the bread machine.
Select Whole Wheat cycle; press Start.
After the dough has risen, remove it from the bread machine and turn it out onto a lightly floured surface.
Form into a loaf shape and place in a lightly greased 9x5 inch loaf pan.
Let rise until doubled, about 45 minutes.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/34959/oat-bran-health-bread"},{"id":"34953","title":"Whole Wheat Pita Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Dissolve yeast in warm water.
Add honey and stir until dissolved.
Let sit for 10-15 minutes until water is frothy.
Combine white flour, wheat flour, and salt in large bowl.
Make a small depression in the middle of flour and pour yeast water in depression.
Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.
You can also do step 1-4 using the knead function in a Kitchen Aid.
Place dough on floured surface and knead for 10-15 minutes.
When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl.
Turn dough upside down so all of the dough is coated with oil.
Allow to sit, covered, in a warm place for about 3 hours OR until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces.
Place balls on floured surface.
Let sit covered for 10 minutes.
Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven.
Be sure to also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles.
Each should be about 5-6 inches across and 1/4 inch thick.
Bake each circle for 4 minutes until the bread puffs up.
Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Take spatula and gently push down puff.
Immediately place in storage bags.","url":"https://recipe.bluelayer.org/recipe/34953/whole-wheat-pita-bread"},{"id":"34952","title":"Shortbread Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Mix all ingredients together.
Roll into a ball and chill for one hour.
Heat oven to 300 degrees.
Roll out with rolling pin (dough is difficult to work with unfortunately).
Cut into whatever shapes you want.
Bake in ungreased cookie sheet 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/34952/shortbread-cookies"},{"id":"34946","title":"Momma's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat oven to 325F.
Combine all ingredients in a large bowl and knead until well blended and a soft dough forms (I just use my hands to blend it all together.takes a little work, you can use a wooden spoon if you like).
Pat dough into a 9x13-inch baking dish and puncture with fork about every inch.
Bake for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/34946/mommas-shortbread"},{"id":"34935","title":"Yogurt Cheese With Horseradish And Chives","ingredients":"yogurt, greek, plain, nonfat
horseradish, prepared
chives, raw
parsley, fresh
salt, table
spices, pepper, black","directions":"Combine all of the ingredients in a glass or ceramic bowl until well blended.
The dip can be stored in the refrigerator for up to 2 days.
Serve with crudites and crackers or smoked fish and grilled bread.","url":"https://recipe.bluelayer.org/recipe/34935/yogurt-cheese-with-horseradish-and-chives"},{"id":"34931","title":"Blue Ribbon Wheat Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
molasses
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
oats","directions":"Mix warm water, sugar, salt, oil, and molasses.
Sprinkle yeast on top, stir once and let rest a few minutes until the yeast begins to dissolve and starts to bubble.
Add 2 cups whole wheat flour; mix.
Mix dry oatmeal, wheat germ and and enough wheat flour to reach a thick pudding consistency.
When dough has reached this stage, knead with your mixer for 5 minutes.
Then continue adding flour while the mixer is kneading, one cup at a time, until it begins to pull away from the sides of the bowl.
The amount of the flour will vary, so dont measure exactly (it is typically between 11 to 12 cups total flour).
Dough should be soft and still slightly sticky.
Knead with the mixer for 5 minutes.
Cover the mixer bowl loosely and let the dough rise until it is very soft to the touch, about 30 minutes.
Knead again for about 3 minutes to get the air out of the dough.
Grease the counter with butter or shortening.
Turn the dough out onto the counter and divide into 4 equal pieces.
Form loaves and place into 4 greased bread pans.
Let rise for 20 to 30 minutes.
Do not let them rise too much.
Bake at 375 degrees for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/34931/blue-ribbon-wheat-bread"},{"id":"34930","title":"Vickys Gingerbread Men with Christmas & Halloween Decorating Ideas","ingredients":"butter, without salt
sugars, brown
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Line a baking tray with greaseproof paper/baking parchment
Cream the butter and sugar together until light
Add the syrup and mix in
Mix the flour, baking powder and spices together and add to the mixture.
Form a dough adding more syrup if required to bring it together
Wrap in clingfilm and refrigerate for half an hour
Pre-heat the oven to gas mark 5/ 190C.
Flour your surface then roll out your dough so it's 1cm thick and cut out your men with a gingerbread men shaped cutter or whatever shape you want to use.
You get neat stamps you can press on instead of decorating with icing like those pictured above
Place on baking tray and bake for 10 minutes - they should be firm but not browned
Rest on tray a further 10 minutes then remove and set on a wire rack to continue cooling
Decorate with piped icing.
Let your imagination guide you.
You could stick sweets to the icing for eyes or buttons!
Hint: For Halloween make some headless, armless or legless by cutting off a leg or whatever and decorate with red icing near the 'injury', scary faces and pipe a skeleton out of icing onto the bodies.
My son loves this!
To make Xmas Stained Glass Cookies, follow the recipe but cut circles out of your main cookie shapes
Bash some boiled sweets or lollipops with a rolling pin to breal them into smaller pieces and spoon into the holes in your cookies
Poke a hole near the top of each cookie so when its baked you can thread a ribbon through and hang on your xmas tree or in front of your window","url":"https://recipe.bluelayer.org/recipe/34930/vickys-gingerbread-men-with-christmas-halloween-decorating-ideas"},{"id":"34918","title":"Leaf Pies","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
butter, without salt
water, bottled, generic
salt, table","directions":"Combine the two flours in a bowl, and then take the margarine that you just took out of the fridge and put it in the center.
Using a bench scraper or dough scraper, combine using a cutting motion until you get 1.5 cm wide pieces.
Sprinkle the flour on top as you cut.
If you are using unsalted margarine, add the salt as well at the beginning.
Once the margarine and dry ingredients have been combined, add in the water all at once and bring together using the scraper to form the dough.
It's best if you don't use your hands (the heat from your hands will interfere with making the dough).
Take the dough out of the bowl and gently punch the dough flat.
Cut it in half, and put one on top of the other.
Do this 2 more times.
Cover it with plastic wrap, etc.
and then let it rest in the fridge for 30 minutes.
Once it's done, transfer the dough to a flour dusted working surface and roll the dough out with a rolling pin into a rectangular shape.
Fold the dough into thirds.
Cover it with plastic wrap again and then let it rest in the fridge once more.
This time, let it rest for 20 minutes.
Repeat Steps 4 and 5 three more times.
You will use half of the dough to make the leaf pies.
Roll the dough out till it's about 2 mm thick (approximately), and cut the dough using a round cookie cutter.
This time, I used a 10 cm cutter with a wavy edge.
Put the sugar on top of parchment paper, etc.
Take the dough that you have cut and lightly roll them out into oval shapes with a rolling pin.
This makes the sugar stick to the underside.
Flip the dough over, and make markings on it like a leaf vein using the back side of a kitchen knife.
Be sure to press down firmly.
It's fine if you cut through a bit.
Arrange them on a baking tray and, if you can, chill them in a cool room or in the refrigerator for several minutes.
Bake them at 230C for 4-5 minutes and then at 200C for 7-8 minutes.
Keep and eye on it while it's baking and adjust your baking time as necessary.
On the left here is a music note-shaped pie.
Instead of regular sugar, this time I used raw cane sugar for it.
On the right side is the leaf I made using the last bit of the dough that was left over.","url":"https://recipe.bluelayer.org/recipe/34918/leaf-pies"},{"id":"34895","title":"Scones (Indian Fry Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
bacon, meatless
water, bottled, generic","directions":"Mix all the ingredients, adding enough hot water to make a soft dough.
Knead the dough until smooth.
Let rest for 5 minutes.
Pat with hands to make flat circles, then roll out into bigger circles.
Poke a hole in the center (so it wont bubble up as much) and fry in oil on both sides until golden brown.
Serve hot, with butter and cinnamon sugar.","url":"https://recipe.bluelayer.org/recipe/34895/scones-indian-fry-bread"},{"id":"34886","title":"Apricot Almond Bread (Bm)","ingredients":"water, bottled, generic
salt, table
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
nuts, almonds
apricots, dried, sulfured, uncooked","directions":"Prepare the bread machine basket, attach the kneading paddle.
Following the directions of your bread machine, layer the first 6 ingredients in the order listed.
For this recipe I use the Artisan dough setting, it is a 5 hour setting.
After fitting the basket into the machine close the lid and turn on.
After about 15 minutes check to see that the dough has enough liquid.
I usually have to add at least 1 tablespoon of water.
When kneading cycle ends, punch down the dough, let rest 10 minutes.
Preheat oven to 425.
Roll the dough into a rectangle approximately 16X12 inches.
Sprinkle on nuts and fruit.
Roll up the dough into a 3 inch wide cylinder.
Pinch the roll at each end and shape it.
Place on a greased baking sheet, or omit the grease and use parchment paper.
Cover loosely with plastic wrap and let rise 30 minutes.
Bake about 25 minutes, depending on your oven.
Best if allowed to cool before slicing -- if you can wait that long!","url":"https://recipe.bluelayer.org/recipe/34886/apricot-almond-bread-bm"},{"id":"34865","title":"Roasted Cauliflower Gratin","ingredients":"cauliflower, raw
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
delallo, italian seasoned breadcrumbs,","directions":"Gluten-free modification: Substitute 1 tablespoon potato starch for flour, substitute 3 tablespoons grated parmesan cheese for breadcrumbs.
Preheat oven to 425 degrees F. Spread out the florets on the baking sheet and drizzle with olive oil.
Toss to coat (I usually use clean hands to make sure the cauliflower is evenly coated).
Place them in the oven to roast for 10 minutes.
After 10 minutes, stir the florets with a wooden spoon.
Return to the oven and roast for about 15 minutes longer till the edges brown/caramelize and the cauliflower is tender.
While the cauliflower roasts, in a medium saucepan, melt butter over medium heat.
Whisk in the flour, salt, and pepper.
Stir to form a thick paste.
Slowly whisk in the milk, 1/4 cup at a time.
Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens and begins to bubble around the edges.
Do not let the sauce boil.
Whisk in the grated cheddar cheese and stir till melted.
Reduce heat to lowest setting, stirring frequently, until ready to assemble the gratin.
Pour the cheese sauce evenly across the top of the cauliflower florets.
Sprinkle the breadcrumbs evenly across the top of the cheese sauce.
Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly.
Remove the gratin from the oven and turn on your broiler.
When broiler is hot, place the gratin back in the oven and let it brown under the broiler for 1-2 minutes, watching it carefully, till the top is browned to your liking.
Serve hot.
If youd like to try a spicy modification on this recipe, substitute cayenne pepper for the black pepper, and add another pinch of cayenne to the sauce.","url":"https://recipe.bluelayer.org/recipe/34865/roasted-cauliflower-gratin"},{"id":"34849","title":"Breakfast Bread Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
honey
molasses
leavening agents, baking soda
salt, table
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
raisins, seeded","directions":"Preheat oven to 400 degrees.
Mix first five ingredients till smooth.
In separate bowl, mix flours, wheat germ, and raisins.
Combine mixtures and mix well.
Pour into 9x5x3\" loaf pan.
Lower oven temp.
to 350 and bake for 1 hour.
Cold and wire rack and store 1 day before slicing.","url":"https://recipe.bluelayer.org/recipe/34849/breakfast-bread-recipe"},{"id":"34831","title":"Low Fat Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
egg substitute, powder
yogurt, greek, plain, nonfat","directions":"Mix dry ingredients and add the wet.
Combine and bake in bread pan for 25-30 minutes at 375 degrees.","url":"https://recipe.bluelayer.org/recipe/34831/low-fat-cornbread"},{"id":"34830","title":"Old Fashioned Brown Bread","ingredients":"water, bottled, generic
oats
butter, without salt
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"In a large bowl, pour the boiling water over oats.
Stir in butter and molasses.
Let stand until mixture cools to 120 - 130 degrees, stirring occasionally.
In another bowl, combine 3-1/2 cups of the flour, yeast and salt.
Beat in oat mixture until blended.
Stir in enough remaining flour to form a soft dough.Turn on to floured surface; knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Turn onto lightly floured surface; divide in half.
Shape into loaves.
Place in 2 greased 9' x 5\" loaf pans.
Cover and let rise until doubled, about 30 minutes.
Bake at 375 for 35 to 40 minutes or until golden brown.
Remove from pans to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/34830/old-fashioned-brown-bread"},{"id":"34812","title":"Easy Pita Bread (No Yeast)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
seeds, sesame seeds, whole, dried
spices, fennel seed","directions":"In a big bowl combine flour and salt.
Mix in olive oil and water.
Knead into a soft and sturdy dough.
It should be smooth.
Cover the bowl and allow to rest for 40 minutes at room temperature.
Form dough into about 7 equally sized balls.
Roll out the balls to 1/2 inch thickness (note: these wont rise much, so make them as thick as youd like them to be in the end.
).
Place on a paper-lined baking sheet, brush with water and sprinkle with the sesame and nigella seeds.
Bake in the preheated oven at 200C/400F for 15 minutes or until tester comes out clean.","url":"https://recipe.bluelayer.org/recipe/34812/easy-pita-bread-no-yeast"},{"id":"34807","title":"Tangy Blue Cheese Dip","ingredients":"cheese, blue
cream, sour, cultured
spices, garlic powder
chives, raw
spices, pepper, red or cayenne","directions":"Blend the blue cheese and sour cream thoroughly.
Add all the other ingredients, blending well.
Cover and chill.
Makes about 2 cups of dip.
SUGGESTED DIPPERS: carrots, cherry tomatoes, pineapple, apple, pearapple, cocktail black bread, italian or french bread chunks","url":"https://recipe.bluelayer.org/recipe/34807/tangy-blue-cheese-dip"},{"id":"34794","title":"Twinkling Star Orange Shortbread","ingredients":"butter, without salt
sugars, powdered
orange juice, raw
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Pre-heat oven to 160c conventional/140c fan forced.
Beat butter, sugar and orange rind with a pinch of salt in a large bowl until light and fluffy.
Fold in flours and mix to a soft dough.
Lightly knead mixture on a lightly floured surface and roll out to 8-10mm thickness.
Cut mixture with star cutters.
Sprinkle each star with a little raw sugar and place on a baking paper lined tray.
Bake for 15 minutes, or until pale golden and firm.
Cool on a wire rack.
Serving suggestion:- Melt chocolate and oil together over a pan of simmering water or in microwave and drizzle over stars with a fork.","url":"https://recipe.bluelayer.org/recipe/34794/twinkling-star-orange-shortbread"},{"id":"34782","title":"Shortbread Cookies II","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (180 degrees C).
Cream butter and sugar until fluffy.
Stir in vanilla; add flour and mix well.
Put through cookie press and form cookies onto baking sheets.
Bake for 10 - 12 minutes.","url":"https://recipe.bluelayer.org/recipe/34782/shortbread-cookies-ii"},{"id":"34781","title":"Hg's Planet Hungrywood Sweet&cap'n Crunchy Chicken-Ww Pts=4","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spices, onion powder
spices, garlic powder
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
egg substitute, powder
mustard, prepared, yellow
honey","directions":"Place Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency.
Set aside.
Put Cap'n Crunch in a sealable plastic bag and seal.
Using a rolling pin or a can, coarsely crush cereal through the bag.
In a wide bowl, combine Fiber One crumbs, crushed Cap'n Crunch, onion powder, garlic powder, salt, and pepper.
Mix well and set aside.
Place chicken tenders in a separate medium bowl.
Pour egg substitute over the chicken, and flip chicken to coat.
Shake off any excess egg substitute, and then coat chicken in the cereal mixture.
Bring a large pan sprayed with nonstick spray to medium heat on the stove .
Place coated chicken pieces gently into the pan, spacing them out as much as possible.
Cook for 5 minutes, and then carefully flip pieces over.
Cook for about 4 additional minutes, until chicken is cooked through.
Combine the Dijonnaise and honey mustard in a small dish, and mix well for a tasty dipping sauce.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/34781/hgs-planet-hungrywood-sweet-capn-crunchy-chicken-ww-pts-4"},{"id":"34778","title":"Low Fat Banana Bread","ingredients":"sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oat bran, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground
leavening agents, baking soda","directions":"In seperate bowl, sift all dry ingredients except sugar, and set aside.
Combine sugar and all wet ingredients, mix.
Add dry to wet and mix just until flour mixture is moist.
Bake 350 for 50-55 minutes.","url":"https://recipe.bluelayer.org/recipe/34778/low-fat-banana-bread"},{"id":"34755","title":"Seasoned Bread Crumbs 3","ingredients":"butter, without salt
bread crumbs, dry, grated, plain
sugars, granulated
spices, cinnamon, ground","directions":"Melt the butter in a wide skillet over medium heat.
Stir in the bread crumbs and toast, stirring often, until golden.
Remove from the heat and stir in the sugar and cinnamon.","url":"https://recipe.bluelayer.org/recipe/34755/seasoned-bread-crumbs-3"},{"id":"34739","title":"Sunflower Oatmeal With a Touch of Wheat Bread ( Abm )","ingredients":"water, bottled, generic
water, bottled, generic
honey
butter, without salt
salt, table
oats
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
seeds, sunflower seed kernels, dried","directions":"In bread machine pan,place all ingredients in order suggested by your bread machine instructions.
Select basic bread setting,then choose crust and color setting if available.
Bake according to bread machine directions.
After 5 minutes, check to see if you need to add up to 1 to 2 Tablespoons of flour or water.
(depending on the wetness or dryness of your dough).","url":"https://recipe.bluelayer.org/recipe/34739/sunflower-oatmeal-with-a-touch-of-wheat-bread-abm"},{"id":"34736","title":"Addison Whole Wheat Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix all ingredients, flatten on baking sheet, bake at 350 for 20 minutes.
Eat plain or with cinnamon sugar, jelly or honey.","url":"https://recipe.bluelayer.org/recipe/34736/addison-whole-wheat-flat-bread"},{"id":"34731","title":"Horseradish Soup","ingredients":"butter, without salt
delallo, italian seasoned breadcrumbs,
shallots, raw
soup, vegetable broth, ready to serve
potatoes, raw, skin
horseradish, prepared
oil, olive, salad or cooking
wheat flours, bread, unenriched
ground turkey, raw","directions":"Melt butter in heavy large saucepan over medium-high heat.
Add breadcrumbs and shallots and saute 1 minute (do not brown).
Add 6 cups broth, potatoes and horseradish are very tender, about 1 hour.
Puree soup in batches in blender.
Return soup to saucepan.
Season to taste with salt and pepper.
(Can be prepared 1 day ahead.
Cover and refrigerate.)
Heat oil in heavy large skillet over medium-high heat.
Add bread crumbs and turkey; saute until bread is crisp and turkey is heated through, about 5 minutes.
Bring soup to simmer, thinning with more vegetable broth if necessary.
Ladle soup into bowls.
Top with turkey and bread cubes.","url":"https://recipe.bluelayer.org/recipe/34731/horseradish-soup"},{"id":"34729","title":"Whole Wheat Pocket Bread","ingredients":"wheat flour, white, all-purpose, unenriched
honey
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a large bowl, mix 2 cups flour and yeast.
Mix the honey in the warm water.
Add the water to the flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
(Or beat 150 strokes by hand.)
Stir in enough flour to make soft dough.
Turn out onto a lightly floured board.
Knead until smooth and elastic, about 8-10 minutes, adding more flour if it is too sticky.
Place in bowl.
Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Punch dough down, turn onto lightly floured board.
Cover, let rest 30 minutes.
Divide dough into 10 equal pieces.
Shape each into a ball.
On a lightly floured board, roll each ball into a 6 inch circle.
Place on a lightly floured baking sheet.
Bake on bottom rack of preheated 450F oven.
Bake about 5 minutes.
Tops will not be brown.
To brown tops, place under broiler 3 inches from heat, for 1 minute.","url":"https://recipe.bluelayer.org/recipe/34729/whole-wheat-pocket-bread"},{"id":"34725","title":"Bee Bread","ingredients":"butter, without salt
water, bottled, generic
sugars, granulated
salt, table
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Melt butter and pour in machine pan.
Add water, sugar, salt, honey, and dry milk.
Swish around a bit to mix.
Add flour.
Make a small well in the center of the flour and add yeast.
Run machine on Quick Bread cycle.
(about a 2 hour cycle on mine).
I set the container on a scale and add the ingredients by weight, so the only thing to wash is a measuring spoon.
:).","url":"https://recipe.bluelayer.org/recipe/34725/bee-bread"},{"id":"34720","title":"Potato Bread - for Bread Machine","ingredients":"potatoes, raw, skin
potatoes, raw, skin
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Take the cooked potato and break it up with a fork, and enough water to equal 1 1/2C.
Add all of the ingredients, as listed above, in to bread machine.
Set machine to white bread, medium crust, and press start.","url":"https://recipe.bluelayer.org/recipe/34720/potato-bread-for-bread-machine"},{"id":"34718","title":"Raisin Bagel Recipe for Bread Machine","ingredients":"raisins, seeded
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead -approximately 20 to 30 minutes.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan.
Drop test dough.
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 minutes.
Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.","url":"https://recipe.bluelayer.org/recipe/34718/raisin-bagel-recipe-for-bread-machine"},{"id":"34713","title":"Salisbury Steak for Two","ingredients":"delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, black
onions, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
soy sauce made from soy (tamari)
beef, grass-fed, ground, raw
beef, grass-fed, ground, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
apple juice, canned or bottled, unsweetened, without added ascorbic acid
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, spring or scallions (includes tops and bulb), raw","directions":"FOR THE SALISBURY STEAK: Measure bread crumbs, salt, pepper, onion, milk, soy sauce and bouillon powder into bowl.
Stir.
Add ground beef.
Mix well.
Shape into 4 small oval patties 3/4 inch thick.
Broil 8 to 10 minutes per side until browned and cooked through.
Makes 4 steaks.
FOR THE SAVORY SAUCE: Melt butter in frying pan.
Mix in flour and salt.
Stir in apple juice, milk and green onion.
Heat and stir until mixture boils and thickens, being sure to loosen any brown bits in pan.
Pour over steaks.
Serves 2.
Companys Coming Cooking for Two.","url":"https://recipe.bluelayer.org/recipe/34713/salisbury-steak-for-two"},{"id":"34708","title":"Brown SugarPecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, salted
sugars, brown
vanilla extract
nuts, pecans","directions":"In a small bowl, whisk together the flour and salt.
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and brown sugar on medium speed just until completely smooth and no streaks of butter remain.
Mix in the vanilla.
Add the flour mixture and beat until completely incorporated.
Stir in the pecans.
Turn out the dough onto a sheet of plastic wrap and form it into a 4 1/2 by 6-inch (11 by 15-cm) rectangle about 1 inch (3 cm) thick.
Wrap the dough tightly and refrigerate until chilled and firm, at least 1 hour.
Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
Line 2 baking sheets with parchment paper or silicone baking mats.
Cut the rectangle of dough lengthwise into 2 equal pieces.
Cut each half crosswise into rectangles 1/4 inch (6 mm) wide.
Place the cookies 1 inch (3 cm) apart on the prepared baking sheets.
Bake, rotating the baking sheets midway through baking, until the cookies are deep golden brown, about 15 minutes.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
The dough can be refrigerated for 4 days, or frozen for up to 1 month.
Shortbread is always best the day its baked, but these can be kept in an airtight container for up to 4 days.
Its become au courant to use delicate sea salt, such as fleur de sel, on cookies to accentuate the butter flavor.
Flick a few grains onto each cookie before baking and gently press them in.
I often dip these shortbreads in chocolate.
Once the cookies are cool, chop and melt 4 ounces (115 g) of bittersweet or semisweet chocolate in a bowl set over a saucepan of simmering water.
Dip one half of each cookie in the chocolate then sweep off some of the excess.
Let the chocolate-dipped cookies rest on a baking sheet lined with parchment paper or plastic wrap until the chocolate sets.","url":"https://recipe.bluelayer.org/recipe/34708/brown-sugarpecan-shortbread"},{"id":"34690","title":"Sesame Chicken Cutlets","ingredients":"oil, sesame, salad or cooking
sauce, teriyaki, ready-to-serve
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
seeds, sesame seeds, whole, dried
spices, ginger, ground
spices, garlic powder
oil, olive, salad or cooking","directions":"In a bowl, mix the sesame oil and teriyaki sauce until blended, add chicken and toss to coat.
In a shallow dish, mix bread crumbs, sesame seeds, ginger and garlic.
Coat each cutlet with bread crumb mixture and pat meat so crumbs stick.
Refrigerate 30 minutes.
In a large, nonstick skillet, heat oil over medium heat and add chicken to pan.
Cook for approximately 5-6 minutes on each side or until
golden and crisp and longer pink in center.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/34690/sesame-chicken-cutlets"},{"id":"34683","title":"Fragrant Olive Oil & Basil Bread Rolls","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
spices, basil, dried
oil, olive, salad or cooking","directions":"Place all of the ingredients, except for the olive oil, into the home bread maker and start the dough mode!
Add the olive oil after 6 minutes.
Once the dough is complete, divide into 6 portions.
One portion is about 60 g.
Shape into smooth balls with taut surfaces.
Cover with a damp cloth and let rest for 15 minutes.
After letting them rest, roll out into circles.
Shape into perfectly round balls.
Let rise a second time until they're 1.5 times larger than the original size.
While checking on the rising of the bread, preheat the oven to 180C so that it's ready when the dough has finished rising.
Slash deep cuts into the tops and dribble in some olive oil.
Bake for 18 minutes in a 180C oven and they're done!
Such a wonderful aroma.
They taste great with pasta.
You could also enjoy these sandwiched with slices of ham, cheese, or tomato.","url":"https://recipe.bluelayer.org/recipe/34683/fragrant-olive-oil-basil-bread-rolls"},{"id":"22613","title":"Pecan Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans","directions":"Cream the butter and sugar in a standing mixer.
Slowly add flour, then salt.
Fold in pecan pieces.
Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes.
On floured surface, roll dough out to 1/4-inch thickness.
Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used).
Transfer cut out dough to ungreased cookie sheet.
Prick with fork and chill again for 20 minutes.
Preheat oven to 350 degrees F.
Bake 20 minutes or until edges are lightly browned.","url":"https://recipe.bluelayer.org/recipe/22613/pecan-shortbread"},{"id":"12579","title":"Roasted Nut and Raisin Flutes","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"For the starter: Combine the starter ingredients, cover, and let rise at cool room temperature overnight, until expanded and bubbly.
Place the hazelnuts in an ungreased 9\" x 13\" pan.
Bake in a preheated 350F oven for 24 minutes, or until theyre a light golden brown.
Set them aside.
(If youre using walnuts, bake them for about 12 minutes.)
Combine the starter, flour, salt, water, and yeast, mixing and kneading to make a soft dough.
Knead for several minutes; the dough will be sticky, but try to avoid adding more flour.
Place the dough in a lightly greased bowl, cover, and let rise for 45 minutes.
Gently deflate the dough, turn it over, and let it rise an additional 45 minutes.
Knead the nuts and raisins into the dough.
Yes, this is a LOT of fruit and nuts to try to knead in; just keep working at it.
The finished breadsticks are more fruit and nuts than dough!
Divide the dough into 12 equal pieces.
Working on a floured surface, stretch and roll the pieces 10\" long.
Place flutes 2\" apart on two lightly greased or parchment-lined baking sheets, six to a sheet.
Cover with lightly greased plastic wrap, and let rise for 2 hours at room temperature.
Preheat the oven to 375F
Bake the flutes for 10 minutes.
Gently lay a sheet of aluminum foil over each pan.
Bake for an additional 20 to 25 minutes, rotating the pans in the oven (top to bottom, bottom to top) midway through the baking time.
The finished flutes will be set and barely beginning to turn golden.
Remove them from the oven, and cool on a rack.
Yield: a dozen 10\" flutes.
Note: To avoid the potential of burned raisins on the bottom of the flutes, bake each pan separately, placing it in the upper third of the oven.
Or bake pans at the same time, but for 30 minutes only, even if the flutes havent yet begun to brown.","url":"https://recipe.bluelayer.org/recipe/12579/roasted-nut-and-raisin-flutes"},{"id":"34681","title":"Lebanese Thyme Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, thyme, dried
spices, marjoram, dried
seeds, sesame seeds, whole, dried","directions":"In a small bowl, mix together the yeast sugar and 2-3 tablespoons of the warm water and set aside.
Sift the flour into a mixing bowl and add in the salt.
Make a well in the centre of the flour and pour in the yeast mixture and the remaining warm water.
Knead together until the mixture forms a stiff dough.
Knead the dough on a lightly floured surface for 10-15 minutes, adding in a tablespoon of olive oil to the dough to soften it.
Wash and dry the mixing bowl and rub with a little of the olive oil.
Return the dough to the ball and roll it around the bowl until well oiled.
Cover with a clean cloth and set aside in a warm place to rise for 2 hours.
Knead the dough again, then divide it into 10 portions.
Roll each dough portion between your palms until smooth and round.
Using a rolling pin, roll out each portion into a circle.
Cover the dough circles and set aside for 20 minutes.
Preheat the oven to 450F Place 2 large baking sheets in the oven to heat up.
Brush the tops of each dough circle with a little of the olive oil.
Mix the remaining olive oil with the thyme, marjoram and sesame seeds and spread the mixture evenly over the surface of each dough circle.
Slide the dough circles onto the hot baking sheets and bake for 8-10 minutes.
Remove and cool.
Serve.","url":"https://recipe.bluelayer.org/recipe/34681/lebanese-thyme-bread"},{"id":"34678","title":"Whole Wheat Bread for the Bread Machine","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients into your bread maker in the order required for your machine and follow bread machine directions for baking.
(I put wet ingredients in first, then dry, with yeast last.
Some machines require the opposite order so read your instruction manual.)
Notes: 1.
Cooking time will depend on your bread machine.
White whole wheat flour has the same nutritional profile as traditional whole wheat.
It is made from a different type of wheat.
It has a much lighter texture and milder flavor.
King Arthur Flour works great and they have an organic version of white whole wheat!
Adapted from 100 Days of Real Foods Cinnamon Raisin Bread.","url":"https://recipe.bluelayer.org/recipe/34678/whole-wheat-bread-for-the-bread-machine"},{"id":"34673","title":"Homemade Yeast French Bread (Using Straight Starter)","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Place the ingredients into a bowl and knead.
After kneading, roll it up and place into the bowl, and let rise for the first time.
After it has doubled in size, divide the dough into 2 equal portions.
Roll them up and let rest for 30 minutes.
After letting the dough rest, shape them.
Please refer to my Black French Bread recipe for shaping and the second rising..
After the second rising, place the dough onto a cookie sheet, and make a cross cut and mist the dough.
Preheat an oven to 250C and then reduce to 220C, then bake for 20 minutes.
The time it takes for the dough to rise will vary greatly depending on the room temperature and the strength of the yeast starter.","url":"https://recipe.bluelayer.org/recipe/34673/homemade-yeast-french-bread-using-straight-starter"},{"id":"34671","title":"Irish Soda Bread Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 200 degrees C
Mix dry ingredients in large bowl.
Add buttermilk little by little until you have a soft, but not sticky, dough.
Turn out onto a floured surface and knead lightly.
Shape into rounds, around 1\" thick.
Bake on a floured baking sheet for around 20 minutes, or until well risen and golden.","url":"https://recipe.bluelayer.org/recipe/34671/irish-soda-bread-scones"},{"id":"34642","title":"Bran Cereal Bread for Bread Machine","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in bread pan in order suggest by your bread machine instructions.
Set for whole wheat bread, medium crust.
Press start.","url":"https://recipe.bluelayer.org/recipe/34642/bran-cereal-bread-for-bread-machine"},{"id":"34637","title":"Gingerbread","ingredients":"sugars, granulated
molasses
spices, ginger, ground
syrups, corn, light
spices, cinnamon, ground
butter, without salt
spices, cloves, ground
water, bottled, generic
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Heat first 8 ingredients on stove until sugar is not grainy, DO NOT BOIL.
Place mixture into a large bowl and beat in the soda and flour.
Chill over night.
Roll out and cut out gingerbread cut outs.
Bake at 350 degrees.
10-12 minutes.","url":"https://recipe.bluelayer.org/recipe/34637/gingerbread"},{"id":"34631","title":"Pseudo Sourdough for the Bread Machine","ingredients":"water, bottled, generic
cream, sour, cultured
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select White Bread setting, and Start.","url":"https://recipe.bluelayer.org/recipe/34631/pseudo-sourdough-for-the-bread-machine"},{"id":"34630","title":"ROTI 2000 (Unleavened Baked Vegetable Bread)","ingredients":"shortening, vegetable, household, composite
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
oat bran, raw
salt, table","directions":"Puree the vegetables and yogurt in a blender until smooth.
Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
Refrigerate for a couple of hours or overnight before using.
Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
(Can also preheat the oven to 500F.)
Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2\" round patties.
Make all the patties and cover with a towel.
Dust a flat surface with little flour.
Roll each patty into a round 5 to 6\" across, about 1/8\" thick.
Note: Roll 5 to 6'Roti' and start baking.
With practice, you'll be able to roll the next batch of'Roti' while the previous one is baking.
Slide 4 to 6'Roti' on the baking sheet in the pre-heated oven.
Make sure that the oven stays hot; open the oven door a little if the oven turns off.
When light brown specks appear on the top (after 1 to 2 minutes), turn each Roti to bake the other side.
It should become fluffy and crisp with light brown patches on both sides.
(Do not over-brown because that makes the Roti hard.)
Bake all Roti this way.
Spread little butter on one side of each'Roti', if desired.
Stack them and wrap in aluminum foil to keep them warm and soft.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/34630/roti-2000-unleavened-baked-vegetable-bread"},{"id":"34617","title":"Pita Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine the water, oil, sugar, and salt in a large bowl.
Stir in 1/2 cup of the flour and the yeast.
Add the remaining flour, 1/2 cup at a time, to make a soft dough.
Knead on a lightly floured work surface for 5 minutes, adding more flour as necessary, until the dough is smooth.
Shape into a ball.
Place the dough in a lightly oiled bowl.
Cover with plastic wrap and let stand about 1 hour in a warm place until doubled in volume.
Briefly knead the dough until smooth.
Cut the dough into 8 pieces.
Roll each into a thin oval shape, about 8in (20cm) long.
Brush 2 large baking sheets with oil.
Place 4 ovals onto each sheet.
Cover with oiled plastic wrap and let stand in a warm place for about 20 minutes until the dough has risen slightly.
Preheat oven to 425F (220C).
Brush the tops of the ovals lightly with oil.
Bake for about 10 minutes, until puffed and golden.
Transfer to a wire rack to cool slightly.
Serve warm.
Variation:
Spiced Pitas: Before baking, sprinkle with lightly crushed coriander, cumin, or fennel seeds for a fragrant version, or add 2 tbsp toasted sesame seeds to the dough during the second kneading.","url":"https://recipe.bluelayer.org/recipe/34617/pita-bread"},{"id":"34616","title":"Bread Machine Sesame French Bread","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
seeds, sesame seeds, whole, dried","directions":"Place all the ingredients into the bread machine according to manufacturer's directions.
Bake using french bread cycle if your machine has it.
If not, use the dark crust white cycle.
Start with 2 3/4 cups flour, you might need more depending on a lot of factors.
My favorite way to get the texture I like is about 10 minutes into the knead cycle I will pinch a good size chunk of dough between my thumb and two or three fingers.
If it feels just moist and some dough sticks to my fingers, it's just right.
If no dough sticks, it's a bit dry and add a few teaspoons of water.
If it feels too soft and very sticky, add more flour until you get the right consistency after about another 5 minutes of kneading.","url":"https://recipe.bluelayer.org/recipe/34616/bread-machine-sesame-french-bread"},{"id":"34613","title":"Punjabi Style Homemade Roti","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Add the salt and water together and mix in a small bowl.
Combine the salted water with 2 1/2 cups of Whole Wheat Flour in a large mixing bowl.
Beat and roll the thick bread mixture by hand until all the flour is evenly textured and smooth.
The dough should be firm but moist.
Using the palm of your hands, roll the dough into the size of a plum.
Be sure that you roll it as evenly as possible with no bunching of the dough.
There should be enough dough balls to make about 16-18 rotis total.
Keep the dough in the bowl covered with a dishcloth to sustain moisture.
On a flat surface, douse some whole wheat flour on the area to keep the dough from sticking.
Douse the rolling pin with flour as well.
Take one dough ball from the bowl and using the rolling pin, roll out the dough into a round shape, doing it as flat as possible.
The round roti dough should be rolled out as thin as possible but without any holes.
If you mess up, add a few drops of water and re-roll and start over again.
The shape is not as important as is making it as thin and even as possible in consistency.
After rolling out all of the dough balls begin the step of cooking the bread.
Turn the gas oven on at HIGH.
Let the skillet get nice and hot.
Place one flat and round roti on the skillet.
Let it heat up until the edges start to rise over the surface.
Quickly flip the roti using a tong to prevent finger burns.
When the other side appears to have small bubbles or bumps, then quickly lift it with the tong.
Moving the skillet or using a second burner on HIGH, place the roti directly on the fire.
It will puff up into a ball.
After a few seconds, flip the roti over the flame to cook the other side.
Try to avoid it from catching on fire and apply it evenly.
This part goes very quickly.
Place the hot roti in a warming plate or tortilla basket.
Put a lid over it to keep it hot.
Repeat the above steps to make the remaining rotis.
When re-heating rotis be sure to add a splash of water on both sides before microwaving.
It will keep the bread from becoming hard.
Roti is best served when hot and before serving they should be covered at all times as they are very delicate breads.
Finally, always remember to add a splash of water to your dough if it seems to be drying out or not shaping as it should.
When the bread is rolled thinnest, it tastes best.
Practice is key and caution should be used with open flames.
Opening windows and turning on the oven fan at high will help circulate the air and keep out a burning smell.","url":"https://recipe.bluelayer.org/recipe/34613/punjabi-style-homemade-roti"},{"id":"34612","title":"Mediterranean Dip","ingredients":"spices, pepper, red or cayenne
cheese, feta
nuts, pine nuts, dried
spices, basil, dried
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Preheat oven to 350 degrees.
Spray skillet with cooking spray and brown pine nuts.
Mix all ingredients and spread into pan.
Bake for 15-20 minutes.
Serve with pita chips or rustic bread chunks.","url":"https://recipe.bluelayer.org/recipe/34612/mediterranean-dip"},{"id":"34608","title":"Pumpernickel Dip","ingredients":"cream, sour, cultured
salad dressing, mayonnaise, regular
parsley, fresh
onions, raw
dill weed, fresh
spices, tarragon, dried
spices, garlic powder","directions":"Mix all ingredients together.
Refrigerate.
To serve hollow out a loaf of your.
favourite fresh bread (I use Italian) and fill.
with dip.
Serve with fresh vegetables.
You can.
also tear the bread apart and dip that.
One half of this recipe will serve 15-20 people.","url":"https://recipe.bluelayer.org/recipe/34608/pumpernickel-dip"},{"id":"34606","title":"Cracked Wheat-Honey Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
oil, olive, salad or cooking","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/34606/cracked-wheat-honey-bread"},{"id":"34605","title":"Authentic Homemade Puff Pastry","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic","directions":"Take the butter out of the refrigerator and cut into 1 cm cubes.
Combine the dry ingredients and put into a bowl with the butter.
Add the ice water and mix by cutting the butter into the flour, using a pastry cutter or spatula.
(Don't use your hands because the butter will melt).
It should still be a little floury when you're done mixing (like the photo).
Wrap in plastic wrap and rest in the freezer for 30 minutes.
Put the chilled dough on a piece of plastic wrap spread on your work space.
Cover the top of the dough with another piece of plastic wrap.
Roll out the dough with a rolling pin.
Fold the dough over 3 times as in the photo.
Now fold the dough over 3 more times, so that it's about 3 cm thick.
Wrap in plastic wrap and rest in the freezer for about 20 minutes.
Repeat Steps 4 - 6 two or three times.
Any bits of dough that wouldn't come together at first will be smoothly incorporated after you finish these steps.
The dough is finished.
It keeps well in the freezer for 1 month.
The photo shows the dough after I lightly rolled it out and sprinkled granulated sugar on top.
This photo shows the dough from Step 8 after baking in a 220 degrees C oven for 15 minutes.
The crust has lots of layers!","url":"https://recipe.bluelayer.org/recipe/34605/authentic-homemade-puff-pastry"},{"id":"34603","title":"Pumpernickel Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
cornmeal, degermed, unenriched, yellow
cocoa, dry powder, unsweetened
molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/34603/pumpernickel-bread"},{"id":"34589","title":"Muffuletta Bread","ingredients":"water, bottled, generic
honey
salt, table
lard
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Proof the yeast with the honey with 1/3 water then mix rest of ingredient's.
Knead for 5 minutes.
Let rise till doubled.
Knead for 5 more minutes and let let rise again.
Form in round on pizza stone and bake on pizza stone at 375 for 30 minutes, till brown.","url":"https://recipe.bluelayer.org/recipe/34589/muffuletta-bread"},{"id":"34553","title":"Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat the oven to 375 degrees F.
Butter a loaf pan and set aside.
In a large bowl, combine the flour, sugar, and beer and mix well.
The mixture should be sticky.
Pour into the loaf pan and bake for 55 minutes.
At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.","url":"https://recipe.bluelayer.org/recipe/34553/beer-bread"},{"id":"34545","title":"Easy and Healthy Baby Finger Food Patties","ingredients":"broccoli, raw
cheese, cheddar
bread crumbs, dry, grated, plain
yogurt, greek, plain, nonfat","directions":"Put the broccoli (and bread if you started with bread instead of bread crumbs) in the food processor and chop until it is in small pieces-but not mush.
Add broccoli, cheese and bread crumbs to bowl and then add yogurt until the consistency is firm enough to hold together (the measurement is approximate).
Put on a sprayed baking sheet and bake at 350 until lightly browned (about 20 min).
Let cool then eat!
You can freeze these too!","url":"https://recipe.bluelayer.org/recipe/34545/easy-and-healthy-baby-finger-food-patties"},{"id":"34544","title":"Buckwheat And Banana Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
oil, olive, salad or cooking
honey
bananas, raw
raisins, seeded
water, bottled, generic","directions":"Place the ingredients in the bread pan in the order recommended by your machine's manufacturer.
Process on the Basic cycle.
This recipe yields a 1 1/2 lb.
loaf.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/34544/buckwheat-and-banana-bread-recipe"},{"id":"34542","title":"Three Cheese and Garlic Bread (ABM)","ingredients":"water, bottled, generic
cheese, cottage, creamed, large or small curd
butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, mozzarella, low sodium
cheese, parmesan, hard
sugars, granulated
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread pan of your machine in order as recommended by the manufacturer.
Select dough cycle.
Remove dough from machine, place in a greased loaf pan and let rise until doubled, about 20 minutes.
Bake in a preheated oven at 350 for 20 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/34542/three-cheese-and-garlic-bread-abm"},{"id":"34540","title":"Persian Flat Bread (Barbari)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
salt, table
oil, olive, salad or cooking
corn, sweet, white, raw
seeds, sesame seeds, whole, dried","directions":"add flour and corn flour into a bowl, mix with salt.
form a small crater and add sugar, crumble fresh yeast into crater and add about 5 tablespoons lukewarm water.
Incorporate yeast, sugar and bit of the flour until a creamy paste forms.
let this mixture/bowl rest in a warm place for about 25 minutes.
Starter dough will have risen and is bubbly.
incorporate rest of water and olive oil and knead thoroughly until a soft, but firm dough has formed.
let rest for the minimum of 1 hour in a warm place.
form oval shaped breads and brush with olive oil, sprinkle with black sesame seeds and let bake on high heat for about 10 to 15 minutes in the pre-heated oven (225C).","url":"https://recipe.bluelayer.org/recipe/34540/persian-flat-bread-barbari"},{"id":"34533","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Heat over to 325.
Cream butter.
Sift dry ingredients into butter.
Cook for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/34533/shortbread-cookies"},{"id":"34527","title":"Crispy Roasted Broccoli Crowns","ingredients":"broccoli, raw
oil, olive, salad or cooking
lemon juice, raw
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 450 degrees F.
Halve broccoli crowns and trim about 1/4 inch off the stalks.
Toss broccoli in olive oil and lemon juice.
Sprinkle in the breadcrumbs and toss to coat the broccoli.
Spread seasoned broccoli on a nonstick baking sheet or a parchment paper-lined baking sheet.
Roast for about 1820 minutes or until breadcrumbs are browned.","url":"https://recipe.bluelayer.org/recipe/34527/crispy-roasted-broccoli-crowns"},{"id":"34492","title":"Blue Cheese Balls (Juustotahna)","ingredients":"cheese, blue
butter, without salt
sauce, ready-to-serve, pepper, tabasco
onions, raw
nuts, almonds","directions":"Combine cheese, butter, Tabasco and onion in food processor.
Process until smooth.
Form into walnut size balls.
Roll in almonds.
Chill, covered in refrigerator.
Serve on a cheese board with crackers and rye bread triangles with sliced cherry tomatoes or radishes.","url":"https://recipe.bluelayer.org/recipe/34492/blue-cheese-balls-juustotahna"},{"id":"34489","title":"Fluffy and Soft Basic Sweet and Savory Bread Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
butter, without salt","directions":"Add the dry ingredients to the bowl, and mix well with a whisk.
Combine the ingredients, change to a spatula and mix until it's no longer floury.
Put the mixture in a bread machine or kneading machine, and be sure that the dough is diligently kneaded until the gluten is well developed.
Once finished kneading, roll the dough into a smooth ball, and let it rise until 2 - 2.5 times larger the original size.
Deflate the dough by folding it, and divide it into your desired portions.
Roll them into smooth balls, cover with plastic wrap and let it rest at room temperature for 15 - 20 minutes.
Form the dough into your desired shapes.
When done shaping, cover the dough with plastic wrap or a damp kitchen cloth, and use the oven's bread-rising setting for the 2nd rising at 30 - 40C for about 45 minutes, until 2 times larger than the previous size.
As the dough completes rising, start preheating the oven to 180C.
When done preheating, lower the oven temperature to 170C and bake for 15-18 minutes.
Adjust the baking time.
I wrapped bacon and cut the dough for these spiral breads.
I topped them with pizza sauce, fried onions, and cheese before baking.
These bread are filled with chocolate cream.
I divided the dough so that each piece weigh 45 g.
Cornet shaped bread.
Each portion of dough weigh about 50 - 60 g.
Ham swirled bread.
Before baking, I topped them with corn, mayonnaise, and cheese.
Wiener sausage roll.
Each portion of dough for both bread weigh 45 g.
The bread on the left is ham, corn, mayo, and cheese bread.
The bread on the right is fried onion pizza style bread.
Ham and egg bread.
Chocolate cream bread.
Wiener sausage and egg bread.
Cornet shaped bread with custard cream I burned them a little and they came out a bit dark.
Apple cinnamon roll.
To make these rolls, roll out the dough flat, sprinkle a generous amount of cinnamon, and spread apple jam.
Then roll them up, cut, and bake.
The ones in the front are ham, corn and mayo bread, and ham, corn, mayo, and cheese bread.
The ones in the back are wiener sausage rolls topped with ketchup and whole grain mustard.
For these walnut, sugar, and butter-topped kaiser rolls, I used a kaisersemmel stamp to make the swirls.
I substituted light brown sugar for the regular sugar, added chopped walnuts, and sprinkled them with cane sugar on top.
Using the same kaiser roll dough, I made apple cinnamon rolls topped with walnuts.
Melon Bread.
For the cookie dough (for 10 buns) use 200 g of cake flour, 80 g each of sugar and unsalted butter, a few drops of vanilla oil or melon oil, and 40 g of egg.
These are great as gifts.
Once the bread has cooled down, store in a plastic bag to prevent them from drying out.","url":"https://recipe.bluelayer.org/recipe/34489/fluffy-and-soft-basic-sweet-and-savory-bread-dough"},{"id":"34477","title":"Microwave Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
lemon juice, raw","directions":"Moisten 4 layers of cheesecloth or two layers of food-safe paper towels and lay into a colander set over a bowl.
Combine milk, salt and vinegar or lemon juice in a 4-cup glass bowl or measuring cup.
Microwave on high until bubbles form around the edge, 2-4 minutes.
(An instant read thermometer should read 165-170F).
Remove from microwave and stir gently for 5 seconds; solid white curds should separate from translucent whey.
If not, microwave up to 30 seconds more (if using lemon juice, add an extra 1-2 tsp before reheating).
Transfer curds to lined colander using a slotted spoon or wire-mesh skimmer.
Cover exposed curds with a layer of plastic wrap and refrigerate until desired texture is achieved (see next step).
The whey may be used for bread-making or for enriching a garden.
5 minutes drain time will give a soft, almost cream-cheese-like consistency, great for immediate consumption drizzled with olive oil, salt and pepper as a snack or appetizer, or with honey and berries as dessert.
15-20 minutes of draining will give you a cottage-cheese-like consistency good for moist savory applications like lasagna, manicotti, ravioli or spinach dip, for moist sweet things like cheesecake, or for uncooked pastry applications like cannoli filling.
2-24 hours will result in a dry, firm, crumbly curd best for pastries like ricotta pancakes, ricotta gnochi, or tortas.","url":"https://recipe.bluelayer.org/recipe/34477/microwave-ricotta"},{"id":"34454","title":"Bacon Cheese Bread Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
cheese, cheddar
salt, table
sugars, granulated
butter, without salt
leavening agents, yeast, baker's, active dry
bacon, meatless","directions":"Makes a 1 lb loaf
Add in ingredients according to the directions on your Bread maker.","url":"https://recipe.bluelayer.org/recipe/34454/bacon-cheese-bread-recipe"},{"id":"34432","title":"Whole Wheat Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table","directions":"In lg bowl, combine flour and sugar.
Cut in butter until you have a fine crumbly mixture.
Knead dough until smooth, about 7-8 minutes.
spread dough into ungreased 15x10 pan.
Pierce with fork all over.
Bake at 325* for 25 minutes.
While warm, cut into squares.","url":"https://recipe.bluelayer.org/recipe/34432/whole-wheat-shortbread-cookies"},{"id":"34413","title":"Amaranth Oat Bread Recipe","ingredients":"oats
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Bring the oat flakes, water, and salt to a boil, cook till thick and creamy.
Cold to room temperature.
Combine the next ingredients and let set till bubbly (10 min).
Then add in the flours.
Knead, let rise for 1 1/2 hrs.
Knead again, let rise second time, punch down and form into loaves.
Let rise, bake at 350 degrees F for 60 min, till crust is golden and bread tests done.
NOTES : One can replace part of the wheat flour with amaranth flour in any recipe.
Try to use 1/4 amaranth flour, and see what happens.
I use this method with lots of different ingredients, just to see how they work!","url":"https://recipe.bluelayer.org/recipe/34413/amaranth-oat-bread-recipe"},{"id":"34366","title":"Carrot-Raisin-Nut Bread (bread machine)","ingredients":"water, bottled, generic
carrots, raw
honey
salt, table
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
nuts, walnuts, english
raisins, seeded","directions":"Place ingredients in your bread machine pan, EXCEPT walnuts and raisins, in the order specified by your owner's manual.
Program for basic cycle, and your desired crust setting; press start.
Add walnuts and raisins when machine signals, or at the end of the first cycle.","url":"https://recipe.bluelayer.org/recipe/34366/carrot-raisin-nut-bread-bread-machine"},{"id":"34362","title":"Marrakech Tagine Bread","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
butter, without salt","directions":"In the work bowl of the food processor, combine the semolina flour, unbleached all-purpose flour, yeast, salt, and sugar.
Pulse until its all mixed together.
While the machine is running, slowly pour in the warm water and olive oil, and process until its all mixed and you have a dough that is silky-smooth.
It may feel slightly to very sticky, depending on humidity.
If its too wet, as in runny, add another tablespoon or so of all-purpose flour and process until its mixed inches.
Turn the dough out onto a floured surface and lightly turn it over a couple times to make the dough smooth, elastic, and satiny.
Cover with a cloth and let it rest for 15 minutes.
Punch the dough down, turn it over, and divide into 4 or 6 equal pieces.
Flatten each piece into a round about 1/4-inch (0.64 cm) tall.
Lay a piece of parchment (optional) on a large pizza peel or the back side of a baking sheet and sprinkle it with additional semolina and lay the rounds on it, side by side.
Cover with a tea towel and let rise in a warm place until doubled, about 45 minutes.
While the dough is rising, position the oven rack on the lowest rung in the oven and place the baking stone on it.
Preheat the oven to 400 F/200C.
Press the center of each round with the palm of your hand to deflate it, then prick with a fork a couple times.
The loaf should hold its shape.
Brush each round with the melted butter.
Immediately slide Immediately slide the loaves onto the hot stone and bake until the tops are golden and the loaves sound hollow when tapped on the bottom, about 15 to 20 minutes.
Transfer to a towel-lined board to cool.","url":"https://recipe.bluelayer.org/recipe/34362/marrakech-tagine-bread"},{"id":"34357","title":"Cinnamon Raisin Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
wheat flours, bread, unenriched
raisins, seeded","directions":"Measure all ingredients except raisins into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Sweet Cycle.
Add raisins at the \"add ingredient\" signal.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/34357/cinnamon-raisin-bread-bread-machine"},{"id":"34356","title":"43% Whole Wheat Bread Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the ingredients in a bread machine in the listed order.
Add the dry yeast into the yeast compartment, and start the \"dough-only\" program!
(In the summer knead the dough with the lid open.)
After the 1st rising is complete, take the dough out onto a lightly floured work surface and divide it into 8 pieces (each piece should weigh about 60g).
Round off each piece of dough, trying not to touch the cut edges.
Cover with a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes.
Press the dough down with your palms to deflate.
Dust with flour and turn them over, and form into thin rolls as shown in the photo.
Cover with a tightly wrung out moistened kitchen towel, and leave to rise again (2nd rising) - about 40 minutes at 30 to 35C.
During the summer you can do this at room temperature!
When the rolls have doubled in volume they're ready to bake!
Start preheating the oven about 5 to 10 minutes before the dough has finished rising.
Mist the dough with water, optionally dust with flour, and slash the tops with a sharp knife.
Bake at 190 C for 12 minutes and they're done!
If you turn the baking sheet around 3 minutes before the end of the baking time, there won't be any unevenness in the finish.
Light and airy.
The more you chew on these, the more you can taste the delicious flour.
If your timing is off after kneading the dough, you can delay the rise and adjust your schedule a bit by putting the dough in the vegetable compartment of your refrigerator.
This time, after I finished kneading the dough, I rounded the dough off, put it in an oiled bowl, covered the bowl with plastic and left it in the vegetable compartment for its 1st rising.
2 and a half hours later, test the dough with a finger.
If the hole it makes remains, it's good to go.
Proceed from Step 2 above.
Be sure to always test the rise with your finger!
Poke in a moistened finger, and take it out slowly.
If the hole remains the dough has risen enough.
If the hole fills back in it needs more time.
All kinds of sandwiches .
Ham + coleslaw + tomato; scrambled eggs + spinach + cheese; sauteed carrots.
Try using 15 g of honey dissolved in the water instead of the sguar.
Please weigh the water with the honey in it.
The honey version of this bread is even lighter!","url":"https://recipe.bluelayer.org/recipe/34356/43-whole-wheat-bread-rolls"},{"id":"34355","title":"Basic White Bread for Bread Machine Abm","ingredients":"water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"If you have to proof the yeast first, proof it in the sugar and water in the bread machine's basin for 10-15 minutes or until foamy; then mix the other ingredients together and pop it in for the Basic Medium or Basic White cycle.
If not, just throw everything in, hit the Basic Medium or Basic White cycle for a 1-lb capacity, and kick back and let the machine do its work!
The 1-lb loaf yields about 10 large slices.
For 1.5-lb loaf, use 1 cup water, 3 tablespoons oil, 3 tablespoons sugar, 1 1/2 teaspoons salt, 3 cups bread flour (3 TB vital wheat gluten + 3 cups AP flour) and 2 1/4 teaspoons active dry yeast.
For 2-lb loaf, use 1 1/3 cups water, 1/4 cup oil, 1/4 cup sugar, 2 teaspoons salt, 4 cups bread flour (4 TB vital wheat gluten + 4 cups AP flour), and 1 tablespoon active dry yeast.","url":"https://recipe.bluelayer.org/recipe/34355/basic-white-bread-for-bread-machine-abm"},{"id":"34352","title":"Greek Christmas Bread","ingredients":"figs, dried, uncooked
spices, anise seed
nuts, walnuts, english
sugars, granulated
orange juice, raw
spices, anise seed
raisins, seeded
honey","directions":"Make Quick Yeast Dough.
Remove stems and cut figs into quarters.
Place anise seeds in food processor fitted with steel blade; process 1 minute.
Add figs, walnuts, sugar, orange zest, and an ise extract; process with on/off pulses until evenly chopped.
Add raisins and process just until combined.
Roll out dough on lightly floured surface into 18x4-inch rectangle.
Turn dough so that one long edge faces you.
Spread filling over dough, leaving 1/2-inch border on each edge.
Brush edges with water.
Starting at one long edge, roll up at a slight angle so that one end is tapered and the opposite end is wide.
(Loaf will be slightly horn-shaped.)
Place loaf seam side down on unreased baking sheet.
Twist dough, then starting at wide end as the base, roll dough upward into snail-shaped coil.
Tuck tapered end into coil.
Cover loaf with lightly oiled plastic wrap and let rise in warm place until doubled, 25 minutes.
Heat oven to 400 degrees.
Brush loaf lightly with water.
Bake 5 minutes.
Reduce heat to 350 degrees and bake loaf 20 minutes longer.
Transfer bread to wire rack and let cool slightly.
Brush honey over warm bread.
Cut into 10 equal slices.","url":"https://recipe.bluelayer.org/recipe/34352/greek-christmas-bread"},{"id":"34343","title":"Low-Fat Cranberry Almond Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
orange juice, raw
orange juice, raw
oil, olive, salad or cooking
egg substitute, powder
cranberries, dried, sweetened
nuts, almonds","directions":"Preheat oven to 350 degrees F.
Mix all ingredients in large bowl until well blended.
Spray loaf pan.
Bake for 55 minutes (or until toothpick inserted in center comes out clean), if using regular sized loaf pan.
Bake for 30 minutes (or until toothpick inserted in center comes out clean), if using mini loaf pans or muffin tins.","url":"https://recipe.bluelayer.org/recipe/34343/low-fat-cranberry-almond-bread"},{"id":"34333","title":"Honey, Granola, & Yogurt Bread","ingredients":"water, bottled, generic
oil, canola
honey
yogurt, greek, plain, nonfat
cereals ready-to-eat, granola, homemade
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"This is a Bread Machine Recipe: Put ingredients into Bread Pan in the order appropriate for your machine.
Bake on whole wheat cycle (if available), light setting.","url":"https://recipe.bluelayer.org/recipe/34333/honey-granola-yogurt-bread"},{"id":"34325","title":"Parker House Rolls","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"In bowl of heavy-duty mixer combine warm water, sugar and yeast.
Let it sit for about 5 minutes until foamy.
Melt butter in glass bowl in microwave.
Add milk and heat to lukewarm (no hotter than 110).
Add milk mixture to yeast mixture.
Put on dough hook.
Add bread flour and salt and combine well.
Add all-purpose flour slowly until dough forms a slightly sticky ball.
Continue to knead dough for 5 to 10 minutes longer, adding in more all-purpose flour if dough gets too sticky.
Place ball in a greased or buttered bowl.
Turn to coat with butter.
Cover with plastic wrap and let rise for about an hour or until doubled.
Butter a 13- x 9-inch baking pan.
Divide dough into about 20 pieces.
Form into smooth balls and place in 5 rows in pan.
Cover loosely and let rise until doubled again (about 45 minutes).
Make a deep crease down center of each roll using a spatula.
Let rise, covered, another 15 minutes.
Preheat oven to 375.
Melt 2 tablespoons butter.
Brush tops of rolls.
Bake in center of oven for 20 to 25 minutes until golden.","url":"https://recipe.bluelayer.org/recipe/34325/parker-house-rolls"},{"id":"34321","title":"White Machine Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in your bread machine according to manufacturer's instruction and bake as directed.","url":"https://recipe.bluelayer.org/recipe/34321/white-machine-bread"},{"id":"34318","title":"Blueberry And Bread Pudding Recipe","ingredients":"blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Wash and drain berries.
Mix all together and set aside.
Add in:","url":"https://recipe.bluelayer.org/recipe/34318/blueberry-and-bread-pudding-recipe"},{"id":"34287","title":"Breadmaker Bread Recipe","ingredients":"water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
leavening agents, yeast, baker's, active dry","directions":"Add in all ingredients to bread pan in order of list.
Select 3 hour cycle or possibly white bread.
Note: For white bread- use 3 c. of white flour and 0 c. whole wheat.
Don't use the honey.","url":"https://recipe.bluelayer.org/recipe/34287/breadmaker-bread-recipe"},{"id":"34274","title":"Blackberry Vinegar","ingredients":"blackberries, raw
vinegar, distilled","directions":"Sterilze a 1 qt glass jar.
Use a new lid.
Carefully wash berries and lay them on wax paper.
fold paper over and press carefully to just bruise.
If you press to hard your will have black berry mush.
Using the paper pour them into the jar [make sure it is still warm from the sterilze step].
Heat vinegar to just below boiling.
About 195F Pour over berries using a funnel.
Be careful not to burn yourself.
Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions.
Store in a cool dark place for 3 weeks.
To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread.
When it is right strain the vinegar through a sieve into pitcher or measuring cup.
Discard the berries.
If cloudy strain again through a coffee filter.
Prepare a sterile 1 pt glass bottle or jar and a cork or lid.
Pour into the still warm container and wipe lid again with clean paper towel.
cork and seal.
This will last up to 3 months if you keep in a cool dark place.
Once open refrigerate.","url":"https://recipe.bluelayer.org/recipe/34274/blackberry-vinegar"},{"id":"34270","title":"Cheesy Garlic Bread","ingredients":"cheese, mozzarella, low sodium
cheese, parmesan, hard
cheese, parmesan, hard
spices, garlic powder
oil, olive, salad or cooking
spices, pepper, black
parsley, fresh
wheat flours, bread, unenriched","directions":"Mix first seven ingredients together.
Place bread slices on ungreased cookie sheet.
Top each slice with cheese mixture.
Bake or broil until cheese is melted and lightly browned.","url":"https://recipe.bluelayer.org/recipe/34270/cheesy-garlic-bread"},{"id":"34257","title":"Oregon Hazelnut Shortbread Cookies","ingredients":"nuts, hazelnuts or filberts
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F.
Grind roasted hazelnuts in a food processor to a coarse grind.
Add butter and sugar, and process thoroughly.
Place nuts, butter and sugar mixture in mixing bowl, and add flour (1/2 cup at a time) mixing each addition completely.
Combine mixture into a ball.
Make 1 1/2-inch balls and place on a non-stick cookie sheet, about 1/2-inch apart.
Bake at 350 degrees for 10 to 12 minutes.
Refrigerate remainder of the dough until ready to bake.","url":"https://recipe.bluelayer.org/recipe/34257/oregon-hazelnut-shortbread-cookies"},{"id":"34244","title":"Walnut Beer Bread (Abm)","ingredients":"alcoholic beverage, beer, regular, all
oil, olive, salad or cooking
molasses
salt, table
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
nuts, walnuts, english
onions, raw","directions":"Put everything in the bread machine according to manufacturer's instructions.
Add the nuts and raisins during the add-in cycle or 5 minutes before the final kneading is done.","url":"https://recipe.bluelayer.org/recipe/34244/walnut-beer-bread-abm"},{"id":"34224","title":"Peanut Butter Bread - Abm","ingredients":"water, bottled, generic
peanut butter, smooth style, without salt
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add ingrdients in the order listed by your bread machine's manufacturer.
I usually choose light crust.
Use the white, rapid, or delay bake cycles.","url":"https://recipe.bluelayer.org/recipe/34224/peanut-butter-bread-abm"},{"id":"34220","title":"Wheat Sandwich Bread for the Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, flaxseed
butter, without salt
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients (except for yeast) in the bread pan in the order given.
Make sure to be as exact as possible when measuring.
Put yeast in your machines yeast dispenser.
If your machine has the option for a basic or wheat setting, chose BASIC.
Select light crust (if your machine allows you to do so).
Select medium loaf size (if your machine has loaf size options).
Set it and forget it.
Allow bread to cool completely on a wire rack before storing.","url":"https://recipe.bluelayer.org/recipe/34220/wheat-sandwich-bread-for-the-bread-machine"},{"id":"34215","title":"Dinner Rolls With Flax Seed (Bread Machine)","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched
seeds, flaxseed
wheat flours, bread, unenriched","directions":"Add ingredients to bread machine according to makers directions.
Put bread machine on dough setting and let it run.
Lightly grease 9X13 pan.
When bread machine is finished turn dough out on to lightly floured surface.
Pat into roughly a square shape.
Using a pizza cutter cut into 15 pieces.
Put rolls in pan and cover with damp towel.
Place in a warm draft free area, allow to proof (rise) until doubled in size (usually an hour).
Close to end of proofing preheat oven to 350* .
Bake 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/34215/dinner-rolls-with-flax-seed-bread-machine"},{"id":"34204","title":"Black Pepper Pasta Dough","ingredients":"wheat flours, bread, unenriched
semolina, unenriched
egg substitute, powder
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Mix all the ingredients together in a food processor.
Transfer to a bowl, then bring it together into a ball.
Transfer to a table and knead it until smooth.
Chill in the refrigerator for half a day, then shape into your favorite pasta shapes.","url":"https://recipe.bluelayer.org/recipe/34204/black-pepper-pasta-dough"},{"id":"34193","title":"Caramel Stewed Apples","ingredients":"apples, raw, with skin
sugars, granulated
butter, without salt","directions":"Wash the apples (peel them if you prefer), cut into half and core them, then cut into wedges or slices.
Do this as you cook the caramel, if you're brave.
Otherwise deal with the apples in advance so that you can pay full attention to the caramel.
Put the sugar in a large, heavy-bottomed pan over high heat.
Heat the pan until the sugar starts to melt.
Stir if you see clumps.
The sugar will start to caramelize quickly at some point.
If it looks like it's going to turn black, take the pan off the heat for a while to cool it down.
Continue melting the sugar until a thick caramel is formed.
Tip all the sliced apples into the pan at once - be careful, the pot might spit at you when the moisture of the apples hits the caramel, and spitting caramel is very painful.
Stir to combine the apple and caramel as well as you can - the caramel will stick to the bottom of the pan and your stirring spatula quite a lot, but don't worry about it.
If your spatula gets too caramel-clogged, scrape it off gently with the back of a knife and plop the caramel lump back into the pot.
It will melt as the apple cooks down and exudes more moisture.
Lower the heat to low, just high enough so that the pan is barely simmering.
Put a lid on, and let it cook, stirring occasionally, for about 30 to 40 minutes, until the apple slices are permeated with caramel color, as in the photo above.
At this point add the optional butter and stir it in, though it's fine to leave it out if you wish.
Let cool thoroughly before packing into jars or plastic containers.
Since this doesn't have the large amount of sugar that jams or preserves do, it needs to be stored in the refrigerator, where it will keep for a couple of weeks, or the freezer, where it should keep for a month or more.
Eat hot or cold.
It's really nice on pancakes, with or without butter, as well as on oatmeal, yogurt, ice cream, or on its own.
In the manga they lightly toast some bread, pile the apple on top with a pat of butter, and toast it again in a toaster oven.","url":"https://recipe.bluelayer.org/recipe/34193/caramel-stewed-apples"},{"id":"34183","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
spices, caraway seed
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix all the dry ingredients together.
Add the buttermilk and stir just until all the flour is moistened.
Turn out onto a floured board and knead approximately one minute.
Place on a floured baking sheet.
Cut a deep cross in the bread with a sharp knife.
Bake at 350 degrees for 45-55 minutes until crust is deep brown and the center is cooked.
(200 degrees internal temperature.
).","url":"https://recipe.bluelayer.org/recipe/34183/irish-soda-bread"},{"id":"34146","title":"Absolutely Apricot Recipe","ingredients":"water, bottled, generic
apricots, dried, sulfured, uncooked
jams and preserves, apricot
butter, without salt
wheat flours, bread, unenriched
salt, table
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in your machine in the order specified by your machine's manufacturer.
Select the basic or possibly white cycle and press start.
This recipe yields one 1 loaf.
Comments:This recipe calls for a lot of yeast.
This is because of the amount of sweet and heavy ingredients.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/34146/absolutely-apricot-recipe"},{"id":"34127","title":"Delicious Seed Bread","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, poppy seed
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
salt, table
honey
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/34127/delicious-seed-bread"},{"id":"34061","title":"Bread Machine Corn-Jalapeno Bread","ingredients":"water, bottled, generic
corn, sweet, white, raw
butter, without salt
peppers, jalapeno, raw
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle.
Use Medium or Light crust color.
Do not use delay cycle.
Remove baked bread from pan, and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/34061/bread-machine-corn-jalapeno-bread"},{"id":"34041","title":"Christmas Tree Rolls","ingredients":"wheat flours, bread, unenriched
cherries, sweet, raw
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, powdered","directions":"On a lightly floured surface, roll dough out.
Place red cherries and walnuts in center.
Fold dough over.
Knead fruit and walnuts into dough.
Shape into 17 balls.
On a prepared baking sheet, arrange five balls in a row horizontally.
Place four on the next row, then three, two, and one, to form a tree.
Use the remaining two balls for the trunk.
Leave at least one inch between balls for rising.
Let rise in a warm draft free place until doubled in size.
Bake in a 375 degree oven for 20 minutes, or until golden brown.
Meanwhile, to prepare glaze, combine sugar, milk, and vanilla extract.
Mix until drizzling consistency.
Drizzle over tree.","url":"https://recipe.bluelayer.org/recipe/34041/christmas-tree-rolls"},{"id":"34038","title":"100% Whole Wheat Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder","directions":"Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
Combine four, water, olive oil and salt in a large mixing bowl.
Pour yeast mixture into center and stir until dough can be gathered into a ball.
Knead dough on floured board until smooth.
Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
Punch down dough; place on lightly floured board.
Divide dough into 12 equal pieces.
Shape into circles and place on nonstick cookie sheets.
Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
Preheat oven to 500 F.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on bottom rack oven for 5 minutes.
You can bake 2 to 3 pita breads on one baking sheet.
Remove pitas from baking sheets and let cool on wire rack.
Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/34038/100-whole-wheat-pita-bread"},{"id":"34034","title":"Bagels","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in a bowl or your bread machine and mix.
If using a bread machine, use the Dough setting and let it run its course.
If mixing by hand, knead the dough for 10 minutes until smooth and elastic, allow to rise in a greased bowl until doubled in size (roughly 1 hour).
After removing the dough from the bread machine, or letting it rise by hand, punch it down and knead it again for a few minutes to smooth it back out.
Form the dough into a ball and transfer to a buttered bowl.
Cover with greased plastic wrap and put in the fridge for at least 8 hours (overnight is better).
After the second rise, preheat the oven to 450 degrees and set a large pot of water with 3 tbsp of sugar to boil.
Spread a thin layer of cornmeal in a baking sheet and have it standing by.
Also, set up a draining rig with a wire rack in another baking sheet (or at least over some towels or something).
Once the water boils, take the dough from the fridge and cut it into 6 equal-sized pieces.
Form each piece into a ball, punch a hole through the middle and shape it into a smooth ring.
Drop the bagels into the boiling water a few at a time so as not to crowd (I do 4 or so at once).
Let them boil for 2 minutes.
A few seconds into the boil give the bagels a little nudge with a slotted spoon to make sure they aren't sticking to the bottom of the pot.
You'll know they're ready to come out of the water when they bob to the surface and lie flat on the water (not hanging down at an angle).
Transfer the bagels to your draining rig and finish boiling the rest of your bagels.
Once they're done, arrange them on the cornmeal covered baking sheet and brush each with an egg wash (just a beaten egg).
When putting the bagels in the oven, throw 3 ice cubes in the bottom so that they'll create steam as they melt.
Bake at 450 for 12-15 minutes until golden brown and the bagels sound hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/34034/bagels"},{"id":"34031","title":"Molasses Rye Bread","ingredients":"leavening agents, yeast, baker's, active dry
cocoa, dry powder, unsweetened
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
molasses
oil, canola
wheat flour, white, all-purpose, unenriched
wheat germ, crude
butter, without salt","directions":"In a large bowl, mix together yeast, cocoa, brown sugar, salt, and rye flour.
In a glass measuring cup, combine warm water, molasses, and oil.
Mix into the rye flour mixture.
Add enough all-purpose flour to make a smooth dough that is no longer sticky.
Knead dough for 4-5 minutes.
Place dough in greased bowl and cover.
Allow to rise in warm place until double, about 1 hour.
Punch down dough and divide in half.
Roll each into a torpedo-shaped loaf.
Place loaves a few inches apart on a cookie sheet that has been greased and dusted with wheat germ.
Sprinkle 1 teaspoon wheat germ on top of each loaf.
Let rise in warm place until double, about 30 minutes.
Bake in preheated 375 degrees F oven for 30-35 minutes until crust makes a hollow sound when tapped.
Brush hot loaves with melted butter.
Makes 2 loaves.","url":"https://recipe.bluelayer.org/recipe/34031/molasses-rye-bread"},{"id":"34029","title":"Crusty Hard Rolls","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry","directions":"The Starter:
Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough.
Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
Turn the dough out onto a lightly greased or floured work surface.
Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface.
Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size.
Refrigerate them for several hours, or overnight.
Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash).
Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425F (220C) oven for 20 to 25 minutes, until they're a deep golden brown.
Remove them from the oven, and cool on a wire rack.
For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
Yield: 12 rolls.","url":"https://recipe.bluelayer.org/recipe/34029/crusty-hard-rolls"},{"id":"34027","title":"French Bread for Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
wheat flours, bread, unenriched
seeds, flaxseed
salt, table
wheat flours, bread, unenriched","directions":"Add all ingredients in order from above.
Set machine for white bread.
You may have other settings as well, just set to your liking.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/34027/french-bread-for-bread-machine"},{"id":"34013","title":"Instant Sweet Potato Bread for Your Bread Machine","ingredients":"water, bottled, generic
butter, without salt
salt, table
wheat flours, bread, unenriched
sweet potato, raw, unprepared
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
spices, nutmeg, ground
wheat flours, bread, unenriched","directions":"Measuring carefully, place all ingredients, in the order listed, into your bread machine pan.
Program your machine to the basic cycle and desired crust setting (medium is recommended), and 1-1/2 pound loaf size.
Press start.
When complete, remove the bread pan from the bread machine and let cool for 15 minutes.
Use a spatula to separate the top edges of the crust from attaching to the bread pan.
Remove the bread loaf from the pan and let cool for an additional 15 minutes before serving.
Serving Suggestions:You can serve the bread with a delicious homemade herb butter.
To make, combine 1/2 cup softened butter and 1 tablespoon of your favorite chopped fresh herbs in a small bowl.","url":"https://recipe.bluelayer.org/recipe/34013/instant-sweet-potato-bread-for-your-bread-machine"},{"id":"34000","title":"Country Seed Bread (Bread Machine)","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, sesame seeds, whole, dried
spices, poppy seed
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix in usual bread machine manner and bake.","url":"https://recipe.bluelayer.org/recipe/34000/country-seed-bread-bread-machine"},{"id":"33991","title":"English Bramley Pie","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
shortening, vegetable, household, composite
sugars, powdered
water, bottled, generic
apples, raw, with skin
sugars, powdered
spices, cinnamon, ground","directions":"Peel core and slice apples.
Simmer in water until soft (tip, I like to reserve 50ml of this water to use in the pie crust).
Drain and sprinkle with the cinnamon and sugar, leave to cool.
Sift flour into a bowl.
Cut the butter and shortening into cubes and \"rub in\" using thumbs and forefingers until the mix looks like breadcrumbs.
Add sugar and water and mix with a round bladed knife until the mixture sticks in lumps.
Wrap in clingfilm and chill for 30 minutes Meanwhile preheat oven to 190 deg C/375 deg F.
Divide pastry in two and roll into two circles slightly larger than a 25cm pie plate.
Place one over the plate and trim excess.
Place the apple mix in the pastry shell and cover with the second pastry circle.
brush edges with water and seal with gentle pressing around edge.
Cut a vent in the centre, brush with water and sprinkle with sugar.
Bake for 40 mins until golden.","url":"https://recipe.bluelayer.org/recipe/33991/english-bramley-pie"},{"id":"33989","title":"Lavash Cracker - Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
water, bottled, generic","directions":"Add all ingredients to a medium bowl and mix one minute until ingredients are uniformly distributed.
Place in an oiled 2 cup measuring cup and cover.
Let rest for 10 minutes and begin kneading on a lightly floured surface.
Knead for 5 minutes (it's a stiff dough) and place back into the cup and cover.
in 20 minutes, remove the dough, stretch into a rectangle as large as possible without tearing and fold letter-style, top to bottom third and bottom to top third.
Do this from sides as well.
Replace into measuring cup and cover.
In 20 minutes, do another stretch and fold and replace into cup.
Let rest in a warm place until doubled in volume.
This make take another hour to hour and 20 minutes.
Preheat oven to 350°F A baking stone can be used if desired.
Divide the dough into 2 equal halves and roll one half out on a lightly floured surface until it resists rolling.
Do the same with the other half.
Return to the first dough piece and continue to roll out until each piece is a 12\" x 15\" rectangle or a 15\" diameter circle.
Lift the doughs occasionally and return to the surface and re-flour lightly as needed.
Cover each dough with a thin towel or plastic wrap lightly to prevent sticking (can use flour or oil to prevent sticking but not usually necessary).
Let rest for 5 minutes.
Lift the dough and place onto a half size baking sheet (12\" x 16\" or so) that has been fitted with parchment paper or silpat pad.
Spray the doughs with water lightly and sprinkle toppings (sesame seeds, poppy seeds, sea salt, Italian seasonings and/or paprika).
Lightly press or roll the toppings into the dough.
Instead of water, an egg wash or milk wash can be applied.
Using a fork, press holes into the dough to reduce the bubbling that flatbreads all do.
Bake for 4 minutes and rotate pan or pans and bake for an additional 5 minutes or until the crackers are uniformly browned lightly and crispy.
Remove and cool on the pan, counter or rack.","url":"https://recipe.bluelayer.org/recipe/33989/lavash-cracker-bread"},{"id":"33977","title":"Farmer Rye Bread","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"To mix the dough in a bowl by hand, measure 1 1/2 cups warm (105 to 115F) water into a large mixing bowl.
Add the yeast, salt, sugar, and rye flour.
Beat until smooth.
Slowly beat in the bread flour to make a stiff dough.
Cover and let rest for 15 minutes.
Turn it out onto a floured board and knead until the dough forms a smooth, nonsticky ball.
Place in a lightly greased bowl, cover, and let rise for 1 hour or until doubled.
Proceed with step 4.
To mix the dough in a bread machine, measure all of the ingredients into the work bowl, starting with the water.
Program the machine to make dough.
Proceed with step 4.
To mix the dough in a food processor, measure the flours, sugar, salt, and yeast into the bowl of a food processor fitted with the steel blade.
Turn the processor on and add the water slowly through the feed tube, processing until the dough spins around the bowl in a solid but sticky mass.
Leave the cover on the food processor and let the dough rise until it fills the bowl.
Turn it out onto a lightly floured board and shape it into a round loaf.
Place on a lightly greased rimless cookie sheet.
Cover and let rise for 45 minutes to 1 hour or until almost doubled.
Position the oven racks so that the top rack is in the center of the oven.
Preheat the oven to convection bake at 350F.
Brush the loaf with water.
Bake in the center of the oven for 30 to 35 minutes or until nicely browned and a wooden skewer inserted into the center of the loaf comes out clean and dry.
Remove the bread from the oven and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/33977/farmer-rye-bread"},{"id":"33954","title":"Imbolc Plain Buttermilk Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
beverages, protein powder whey based
sugars, granulated","directions":"Combine the yeast and sugar, and add a few teaspoons of whey.
Leave the yeast culture to stand for a few minutes, or until the mixture becomes frothy.
Add 4 cups of flour to a bowl and blend with the salt.
Make a small well in the centre.
Pour the 2-3 cups of whey into the flour, 1/2 cup at a time, stirring between cups.
Add the yeast culture with the second 1/2 cup of whey.
Continue adding whey until the dough is very frothy and seems somewhat between a dough and a batter.
Sprinke the remaining cup of flour onto a surface, thickly, and coat hands with the flour.
Pour the dough/batter onto the floured surface.
Keeping your hands thickly floured, knead the dough into the floured surface, folding in more flour from the surface as you go.
In just a couple of minutes, the dough should be smooth and elastic, and you will likely find that most of the leftover flour has not been used.
Let the dough rise for approximately 30 minutes, before shaping as desired.
The bread can be shaped into 2 large cottage loaves, 1 very large plait, or several small rolls.
If you still have leftover whey, brush a little of this over the formed loaves before baking on 180C, until golden brown on top, and until the loaves sound hollow when tapped underneath.","url":"https://recipe.bluelayer.org/recipe/33954/imbolc-plain-buttermilk-bread"},{"id":"33948","title":"Chocolate Shortbread with White Chocolate Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
candies, semisweet chocolate
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
cream, sour, cultured","directions":"Preheat the oven to 350 degrees F.
In a small metal bowl, combine the 2 types of chocolate and melt them gently over a pot of simmering water or a double boiler.
Cool chocolate to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugar.
Blend until smooth and \"creamed,\" 3 to 5 minutes.
Mix in the cooled melted chocolate.
Sift the flour and add to the butter mixture and blend on low speed to incorporate the flour.
Do not over mix .
Remove the dough from the bowl and refrigerate for a few minutes to chill.
In a medium-sized pot, bring the cream to a gentle simmer.
Remove the pot from the heat and whisk in the white chocolate pieces.
Allow the mixture to sit and cool for a minute.
All of the white chocolate should easily melt into the cream.
Whisk in the sour cream and taste for seasoning.
Cook's Note: Sour cream is temperamental when heated, so take care that your mixture never gets overly hot.
If so, cool a little before incorporating.
Set aside at room temperature.
Press the shortbread dough evenly into a 9 by 13 by 1-inch greased non-stick baking pan.
Place in the center of the oven and bake for 35 to 40 minutes until the dough is fairly firm to the touch.
Remove from the oven and allow the shortbread to cool for about 10 minutes.
Cut into 12 rectangles, 4 by 2 inches, and then cut diagonally across rectangles to form 24 long triangles for good dipping.
Arrange shortbread wedges on a tray with the white chocolate sauce in a bowl for dipping.","url":"https://recipe.bluelayer.org/recipe/33948/chocolate-shortbread-with-white-chocolate-sauce"},{"id":"33945","title":"Mom's Homemade Dressing","ingredients":"celery, raw
onions, raw
butter, without salt
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flours, bread, unenriched","directions":"Saute onion, celery, and butter until onion is soft, not brown.
Mix all ingredients together.
Pour into 2 1/2 quart baking dish.
Bake at 350 for 60-90 minutes or until brown on top and middle it cooked through.","url":"https://recipe.bluelayer.org/recipe/33945/moms-homemade-dressing"},{"id":"33929","title":"Metric Bagels (When I Go Back Home)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
sugars, granulated
spices, poppy seed","directions":"In large bowl, sprinkle yeast over warm water to soften; stir to dissolve.
Add 2 tablespoons sugar, oil, 6 cups of flour, and salt.
Mix thoroughly until the dough forms up and leaves the sides of the bowl.
Turn dough out on floured board and knead, adding small amounts of flour as necessary.
Bagel dough should be pretty stiff.
Work in as much extra flour as you can comfortably knead.
Knead until smooth and elastic, 12-15 minutes.
Roll the dough into a ball, place it in a large oiled bowl, and turn to coat.
Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
Punch down and cut into thirds, and roll each piece between your palms into a rope.
Cut each rope into 4 equal pieces and shape into balls.
Roll the first ball into another rope that is about 2\" longer than the width of your hand.
Make a ring with the dough, overlapping ends about 1/2\" and sealing the ends by rolling with your palm on the board.
If the dough resists rolling, dab on a drop of water with your finger.
Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
Cover and let stand until puffy, about 20 minutes.
While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil.
When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top.
Cook for a total of 1 minute, turning once.
Carefully lift each bagel out with a slotted spoon or skimmer.
Drain momentarily.
Turn into a dish with topping, if desired.
Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes.
Turn bagels over when the tops begin to brown, and continue baking until done.","url":"https://recipe.bluelayer.org/recipe/33929/metric-bagels-when-i-go-back-home"},{"id":"33927","title":"Chicken Salad With Ginger","ingredients":"salad dressing, mayonnaise, regular
spices, ginger, ground
mustard, prepared, yellow
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
grapes, red or green (european type, such as thompson seedless), raw
celery, raw
onions, spring or scallions (includes tops and bulb), raw
nuts, walnuts, english","directions":"Combine all ingredients.
Serve on lettuce for a salad or on bread for a sandwich.","url":"https://recipe.bluelayer.org/recipe/33927/chicken-salad-with-ginger"},{"id":"33926","title":"Oatmeal Shortbread","ingredients":"oats
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"Preheat oven to 325.
Spread oats on a rimmed baking sheet.
Toast until fragrant and lightly browned, 4-6 minutes.
Let cool completely.
In food processor, combine flour, sugar, salt and 1/2 cup cooled oats; process until finely ground, 1 minute.
Add butter.
Pulse until mixture is the consistency of coarse meal.
Transfer to an 8\" square baking pan; press firmly into bottom.
Sprinkle remaining oats on top and press gently.
Bake until firm and lightly browned, 30-35 minutes.
Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 trianges.
On a wire rack, cool completely in pan; gently invert and break along scored lines.","url":"https://recipe.bluelayer.org/recipe/33926/oatmeal-shortbread"},{"id":"33922","title":"Stir-N-Roll Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 425 degrees F.
Measure flour, baking powder, salt, milk and 1/4 cup salad oil into bowl.
Stir vigorously until mixture leaves side of bowl.
Form pizza bread and top with toppings and sauce.
Bake for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/33922/stir-n-roll-pizza"},{"id":"33914","title":"Blueberry Scones","ingredients":"wheat flours, bread, unenriched
leavening agents, baking soda
spices, cinnamon, ground
butter, without salt
sugars, powdered
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 200C (400F).
Dust a large baking tray with flour.
Sift the flour, baking soda, cinnamon and 1/2 teaspoon of salt into a large bowl and mix well.
Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine crumbs.
Stir in the sugar, blueberries and buttermilk, and mix to form a dough.
Form the dough into a 20cm round.
Mark 8 wedges in the dough with a knife.
Bake for 20-25 minutes or until light golden.
Allow to cool, cut the scones into 8, then split in half and spread with butter.","url":"https://recipe.bluelayer.org/recipe/33914/blueberry-scones"},{"id":"33911","title":"Ranch Cheese Spread","ingredients":"cheese, parmesan, hard
salad dressing, ranch dressing, regular","directions":"In a bowl, blend cream cheese with ranch dressing mix.
Serve with vegetable slices, crackers, chips, or bread.","url":"https://recipe.bluelayer.org/recipe/33911/ranch-cheese-spread"},{"id":"33865","title":"Bread Machine Mix for White Bread (OAMC)","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table","directions":"Stir together all ingredients in a large bowl.
Store in a tightly covered container in a cool place.
To make a 1 1/2 lb loaf: Use 3 cups mix, 1 1/4 cup water, 2 tbl.
softened butter and 1 1/4 teaspoons bread machine yeast.
To make a 2 lb.
loaf: Use 4 1/3 cups mix, 1 1/3 cup water, 2 tbl.
softened butter and 1 1/2 teaspoons bread machine yeast.
Whichever one you are making, place the ingredients in your machine in the order recommended by the manufacturer.
Select a Basic or White Bread cycle, with a medium or light crust.
When done, remove from machine and cool on rack.","url":"https://recipe.bluelayer.org/recipe/33865/bread-machine-mix-for-white-bread-oamc"},{"id":"33853","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 425F degrees.
Lightly grease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough.
Place on floured surface and lightly knead (too much allows the gas to escape).
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).
Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.","url":"https://recipe.bluelayer.org/recipe/33853/irish-soda-bread"},{"id":"33848","title":"Whole-Grain Sesame Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
honey
seeds, sesame seeds, whole, dried
wheat germ, crude
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Add ingredients to bread machine in the order recommended by the manufacturer.
Set Cycle: Whole Wheat, Size: 2lb.
Check the dough after 5 minutes, add a tablespoon at a time of flour if too wet, or a tablespoon of water at a time if too dry.
Dough should be smooth and slightly sticky to the touch.
You may also remove the dough after kneading and bake in the oven at 350F until well browned, about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/33848/whole-grain-sesame-bread"},{"id":"33843","title":"Honey Whole Wheat","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix it all together and put in bread machine.","url":"https://recipe.bluelayer.org/recipe/33843/honey-whole-wheat"},{"id":"33831","title":"Authentic Moroccan Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cumin seed
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"Add the sugar to 1/4 cup of lukewarm water.
Then add the yeast and stir to soften.
Let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes.
Mix the flours & salt in the large mixing bowl.
After yeast is ready add it to the flour along with the milk.
Add enough lukewarm water to the mixture to form a stiff dough.
Note:Flours differ in their ability to absorb moisture so no precise amount can be given.
Add a small amount at a time.
If you have added too much the mixture will be extra sticky and it will be hard to get off your hands.
The right consistency should allow the dough to pull easily off your fingers.
Place the dough onto a lightly floured board & knead hard with closed fists, pushing outward.
During the final part of kneading, add 1 tsp of cumin or sesame seeds.
It will take between 10-15 minutes to knead the dough thoroughly.
You will know it is ready when it achieves a smooth, elastic consistency.
(If you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed.
).
Take the thoroughly kneaded dough & form it into two balls & let it stand for 5 minutes on the board.
Sprinkle cornmeal onto two baking sheets & place to the side.
Then lightly grease a mixing bowl with oil.
Transfer the first ball of dough to the bowl.
Roll the dough along the sides while rotating bowl with your other hand, this will make the dough into a cone shape.
Place the dough, wide end down, onto the first baking sheet.
Flatten the cone with the palm of your hand to form a disc about 5 inches in diameter with a slightly raised center.
Repeat with the second ball.
Lightly sprinkle the remaining seeds on top of the bread.
Cover each disc loosely with a damp towel & let it rise for about 2 hours in a warm place.
The dough will be ready when you can gently pole your finger into it & it will not spring back into place.
Preheat the oven to 400 degrees.
Using a fork, poke the bread 3 to 4 times & place in the center shelf of the oven.
Bake for 12 minutes, then lower the heat to 300 degrees & make 25-30 minutes more.
To give the bread a nice brown color, turn the oven on broil.
Watch the bread carefully, once it is golden, turn it over to brown the other side.
Remove from the oven & let cool.
Note: When done, the bread will sound hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/33831/authentic-moroccan-bread"},{"id":"33825","title":"Turkey Meatloaf","ingredients":"ground turkey, raw
sauce, salsa, ready-to-serve
delallo, italian seasoned breadcrumbs,
egg substitute, powder","directions":"Preheat the oven to 375.
Mix all everything together in a bowl.
Put the mixture in a loaf pan
Bake for 40 minutes- cover for 30, uncover for the last 10 minutes.","url":"https://recipe.bluelayer.org/recipe/33825/turkey-meatloaf"},{"id":"33797","title":"Diet Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/33797/diet-bread"},{"id":"33795","title":"Greek Table Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"INSTANT YEAST: Put the flour in a bowl.
Make a well in the middle.
Put the yeast and the honey in the well.
Pour water over.
ACTIVE YEAST: Mix honey, water, and yeast, set aside to proof.
Put the flour in a bowl.
Make a well in the middle.
Put the yeast mixture in the well.
Pour water over.
Mix slightly.
Cover and put in a warm place for 15 minutes.
Knead, adding the salt and oil, to a smooth elastic dough.
Cover and put in a warm place for 15 minutes.
Knead thoroughly and place on a baking sheet.
Cover and put in a warm place for 15 minutes.
Put in a cold oven and turn oven on to 375 degrees F. Bake 40 to 45 minutes until golden brown.
Let cool 20 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/33795/greek-table-bread"},{"id":"33770","title":"Crustless Crab Quiche With Crumb Topping","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
egg substitute, powder
spices, parsley, dried
salt, table
spices, pepper, black
spices, marjoram, dried
spices, garlic powder
spices, nutmeg, ground
bread crumbs, dry, grated, plain
butter, without salt","directions":"Layer the crabon the bottom of two empty quich or pie pans.
Combine all other ingredients except the bread crumbs and butter, and pour half of the mix into each pan.
Bake at 350 degrees for 30 minutes.
Then top each quiche with 1 cup of bread crumbs and dot with 1/4 Tbs of butter each.
Bake 15 minutes more.
Remove from the oven and let stand for about 3-5 minutes.
Cut each quiche into quarters and serve.
*If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
Seal, label and freeze up to two months.
Do not thaw before reheating.
Unwrap and bake in a 375F oven for 20-25 minutes, or until heated through.","url":"https://recipe.bluelayer.org/recipe/33770/crustless-crab-quiche-with-crumb-topping"},{"id":"33761","title":"Bless Your Heart Low-Fat Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, onion powder
spices, oregano, dried
spices, paprika
spices, garlic powder
spices, pepper, red or cayenne
beans, snap, green, raw
cream, sour, cultured
water, bottled, generic","directions":"Preheat oven to 400 degrees F.
Grease a 9-inch cake tin.
Combine the dry ingredients thoroughly.
Add the mashed beans, sour cream and hot water to the dry ingredients, blend but do not beat.
Bake for 25-30 minutes in a 400F oven, cool completely in tin.
*Note* This is a very heavy bread, and as it has no fat it can dry out if overbaked!","url":"https://recipe.bluelayer.org/recipe/33761/bless-your-heart-low-fat-cornbread"},{"id":"33758","title":"Beer Bread (Bread Machine)","ingredients":"alcoholic beverage, beer, regular, all
oil, olive, salad or cooking
wheat flours, bread, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Pour beer into a bowl and let stand at room temperature for a few hours to go flat.
Place all ingredients in the pan according to the order in the manufacturer's directions.
Set crust on dark and program for the Basic cycle; press Start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/33758/beer-bread-bread-machine"},{"id":"33757","title":"Syrian Manoushi Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift the flour into a large mixing bowl and add the yeast and salt.
Dissolve the sugar in the warm water and dribble it into the dry ingredients until they absorb enough to make a sticky dough, how much water is required will entirely depend upon your flour.
Mix in the olive oil and use your hands or the dough hook on your electric mixer to knead the dough until it is smooth and silky.
It will take about 10 minutes.
Lightly oil the ball of dough and put it into a bowl.
Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size.
Knock the air out of the dough, then tip it out onto a floured work surface.
Cut the dough into12 portions, then lightly flour each one and put them on a tray, covered, for another 10 minutes.
When ready to cook, roll each portion out to a 15 cm (6 in) circle and cover with the topping of your choice.
Bake in a hot oven (450 -500f) until done to your liking.","url":"https://recipe.bluelayer.org/recipe/33757/syrian-manoushi-bread"},{"id":"33732","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Sift flours into bowl with soda and salt.
Rub in margarine.
Make a well in centre and add buttermilk.
Knead til smooth and free from stickiness.
Form into loaves.
Make a cut across each.
Bake 325F 40 mins.","url":"https://recipe.bluelayer.org/recipe/33732/irish-soda-bread"},{"id":"33709","title":"Chili Powder Chicken with Cilantro Cream","ingredients":"delallo, italian seasoned breadcrumbs,
spices, chili powder
spices, pepper, black
salt, table
spices, pepper, red or cayenne
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
cream, sour, cultured
spices, coriander seed","directions":"Soak cocktail size wooden skewers in water for 30 minutes.
Combine crumbs and seasonings.
Thread chicken onto skewers.
Brush with melted butter.
Roll in crumb/seasoning mixture.
Place in single layer on baking sheet.
Bake at 400 for 10 minutes.
Stir together sour cream and cilantro and serve as a dip for the chicken.","url":"https://recipe.bluelayer.org/recipe/33709/chili-powder-chicken-with-cilantro-cream"},{"id":"33699","title":"Brown Betty","ingredients":"apples, raw, with skin
sugars, brown
lemon juice, raw
wheat flour, white, all-purpose, unenriched
butter, salted
spices, cinnamon, ground
salt, table
wheat flours, bread, unenriched
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated","directions":"Butter 8 10 inch ramekins.
Preheat oven to 350.
Line a baking sheet with foil
Peel and core apples and cut intocubes
Toss apples with lemon and brown sugar
Melt 4 tablespoons of the butter in a skillt, add sugared apples and cook on medium high heat until tender but still holding their shape, about 10 minutes
Add flour, salt and cinnamon, stir well and remove from heat and cool to room temperature
Combine bread cubes with remaining 6 tablespoons with the remaining tablespoons butter, melt the butter first
Line each ramekin bottom and sides with a single layer of buttered crumbs
Fill each ramekin with apple mixture
Top with a layer of buttered crumbs, press down to pack in then divide cider evenly over tops of ramekins and then sprinkle top with sparkle sugar
Place ramekins on foil lined pan and bake until bubbling and top is golden and crisp, about 45 to 55 minutes
Serve hot with vanilla ice crea and/or whippedcream.
This can also be made in a 1 1 1/2 quart baking dish just increase the cooking time by about 20 minutes","url":"https://recipe.bluelayer.org/recipe/33699/brown-betty"},{"id":"33684","title":"Breadsticks - Pizza Hut Style","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, oregano, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
cheese, parmesan, hard
spices, garlic powder
spices, garlic powder
spices, onion powder
spices, oregano, dried
oil, olive, salad or cooking","directions":"Add the dough ingredients to the bread machine in the order given, and set to first rise.
When this has finished, roll the dough out into a rectangle which is 1/2-3/4 inch thick.
With a pizza cutter, cut the dough into 1x4 inch strips.
Place on greased cookie sheets and allow the bread sticks to rise until doubled.
Meanwhile, stir the topping seasonings together with the parmesan cheese.
Brush the breadsticks heavily with olive oil.
Sprinkle with the topping.
I use an empty spice bottle to shake it on evenly.
Bake the bread sticks at 350F for 12 to 15 minutes until golden.
Serve warm with Dipping Sauce - Pizza Hut Style posted on this site.","url":"https://recipe.bluelayer.org/recipe/33684/breadsticks-pizza-hut-style"},{"id":"33674","title":"Earl's Homemade Bread for the Kitchenaid","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"When measuring the flour, fluff it with a spoon and then spoon it into the measuring cup and level but DO NOT PACK.
This is the most important thing for getting consistency.
Place flour, salt and yeast in the mixer bowl but dont turn on mixer.
In a separate container, place the warm water and add the oil first and then the honey, using the same measuring spoon, as the oil will keep the honey from sticking to the spoon.
Stir the liquids together and stir them, then turn on the mixer with dough hook installed to low speed for 15 seconds.
Then add the liquid mixture all at once and turn the mixer to its lowest speed for about a minute and a halfuntil ingredients are pretty well together and shut it off.
Let it rest this way for 10 minutes.
Turn the mixer to the second speed and let it run 3 minutes.
Remove the dough hook and turn the dough onto a floured board or table.
Knead 3 or 4 times to get the air bubbles out.
Place it in an oiled bowl (you can put it back in the mixer bowl) and put it in a warm place, like your oven with a cloth draped over it for 1 hour.
At the end of the hour, punch it down and turn it onto the floured surface and knead another three or four times.
Form loaves and put into 2 loaf pans.
Put them in the same warm place with a cloth draped over them and let them rise 45 minutes.
Preheat oven to 375 degrees and bake for 30 to 35 minutes or until crust is the color you like.
If you put a small pan of water on the rack below the bread, it will make the crust softer and chewier.
Remove from pans and let cool at least 30 minutes on a wire rack.
I usually brush the tops with olive oil because it softens the crust a bit and makes the loaves look nice.
This bread has a wonderful flavor and keeps very well.","url":"https://recipe.bluelayer.org/recipe/33674/earls-homemade-bread-for-the-kitchenaid"},{"id":"33671","title":"2 Loaves of Fluffy Bakery-style Sandwich Bread!","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
milk, canned, condensed, sweetened
salt, table
leavening agents, yeast, baker's, active dry","directions":"Use your bread maker: Put everything into the bread maker and start the dough course.
Put the yeast in the designated compartment.
Leave it up to the bread maker until the first rising.
After it has risen the first time: Since my bread maker is only for 1 loaf of bread, it overflowed.
If it begins to overflow during the rising process, remove the lid of the bread maker and cover it with plastic wrap instead.
Remove from the case and punch down the dough.
Divide the dough into two portions using a scraper.
Form each portion into round balls, cover with plastic wrap, and rest for 15 minutes.
After letting them rest, they should have expanded a little.
Use a rolling pin to roll out the dough until about 30 cm long.
Fold it into thirds and then roll it up starting with the side closest you.
Tightly seal the seams closed.
Do the same for the other portion.
Place into the bread pan with the seam side down.
Spray the dough with water, cover with a lid, and let them rise a second time for about 30 minutes.
When they have risen so that they are only 2 cm from the top of the pan, they are done rising
Close the lid and bake in a preheated 200C oven for 30 minutes.
After it has baked, remove from the pan and let it cool on a cooling rack.
It's done.","url":"https://recipe.bluelayer.org/recipe/33671/2-loaves-of-fluffy-bakery-style-sandwich-bread"},{"id":"33666","title":"Strawberry Oatmeal Cream Cheese Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw
cheese, parmesan, hard
butter, without salt
honey
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Start.","url":"https://recipe.bluelayer.org/recipe/33666/strawberry-oatmeal-cream-cheese-bread"},{"id":"33665","title":"Homemade Sour Cream","ingredients":"cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine cream with buttermilk in hot, clean glass jar with screw lid.
(A canning jar that has been heated in boiling water works well.)
Cover tightly and shake gently to thoroughly mix the buttermilk and the cream.
Let stand in a warm place (similar to where you would place bread to rise) till thickened-24 to 48 hours.
Store, cover, in refrigerator.
Stir before using.
Use within 3 weeks.","url":"https://recipe.bluelayer.org/recipe/33665/homemade-sour-cream"},{"id":"33664","title":"Navaho Indian Fry Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic","directions":"Heat oil in a heavy skillet to 350 degrees F (175 degrees C).
Sift flour, baking powder, powdered milk, and salt together in a large bowl.
Pour water over flour mixture and stir until a sticky dough forms.
Form dough into a ball using floured hands.
Fry the dough in the hot oil until browned, 3 to 4 minutes per side.
Transfer fry bread to a paper towel-lined plate to drain.","url":"https://recipe.bluelayer.org/recipe/33664/navaho-indian-fry-bread"},{"id":"33645","title":"Irish Soda Bread Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
oats
salt, table
leavening agents, baking soda
currants, zante, dried
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Preheat oven to 350 degrees.
Combine flour, oats, baking soda, salt, and currants.
Stir in buttermilk until just combined.
Turn out to a floured board and knead a few times, forming dough into a large flattened ball.
Cut into 8 wedges and then form each wedge into a small ball.
Place dough balls onto a baking sheet lined with parchment paper or a silicone mat.
Cut an X in the tops of the dough balls with scissors.
Brush with butter and bake in center of oven for 40 to 45 minutes, until browned.","url":"https://recipe.bluelayer.org/recipe/33645/irish-soda-bread-rolls"},{"id":"33643","title":"Dillied Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, garlic powder
salt, table
dill weed, fresh
dill weed, fresh
alcoholic beverage, beer, regular, all","directions":"Grease a 9\" x 5\" loaf pan.
Preheat oven to 350F.
Stir dry ingredients together and add the rest and mix well.
Bake 40-50 minutes till done.
Cool 5 minutes before cutting.
Can also toast for a crustier bread.","url":"https://recipe.bluelayer.org/recipe/33643/dillied-beer-bread"},{"id":"33642","title":"Best Fresh Bread Using a Bread Machine for Kneading","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
spices, onion powder
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Add ingredients in order to the bread machine pan.
Choose the dough setting on your machine and press start.
Allow the machine to knead, mix and rise your dough.
When the entire cycle is finished remove the dough and form into loaf (loaves) or place in desired pan.
Preheat oven to 375 Cover the dough and put in a warm place to rise for 20 more minutes.
Place in oven and cook until the top is a light golden brown (approx.
30 min).","url":"https://recipe.bluelayer.org/recipe/33642/best-fresh-bread-using-a-bread-machine-for-kneading"},{"id":"33626","title":"Scalloped Potatoes","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cheese, cheddar
potatoes, raw, skin
bread crumbs, dry, grated, plain","directions":"Preheat oven to 350F.
and butter a 2-quart shallow baking dish.
In a heavy saucepan melt butter over moderately low heat and whisk in flour.
Cook roux, whisking, 3 minutes and add broth in a stream, whisking.
Bring sauce to a boil, whisking, and simmer, whisking, until thickened, about 2 minutes.
Remove pan from heat and whisk in cheese and salt and pepper to taste, whisking until cheese is melted.
Peel potatoes and slice about 1/8 inch thick.
In prepared baking dish make 5 layers each of potatoes and sauce, beginning with potatoes and ending with sauce.
Scalloped potatoes may be prepared up to this point 2 hours ahead and kept covered.
Sprinkle bread crumbs on top and bake, uncovered, in oven 1 hour, or until potatoes are tender and top is golden.","url":"https://recipe.bluelayer.org/recipe/33626/scalloped-potatoes"},{"id":"33619","title":"Double-Soft Style Soft Bread","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt","directions":"Add all the ingredients except for the margarine to the bread maker tray, set to create dough (45 minute rise) and start.
Add the margarine after 5 minutes.
Remove and deflate the dough, then split it into 2.
Roll into rounds and let them sit for 15 minutes.
Use a rolling pin to stretch out into long shapes.
Fold in the top and bottom into the center and close.
Match the length of the cake pan.
Place the dough in a tray and allow to rise a 2nd time for 35 to 40 minutes.
I use a Pyrex deep pound cake pan - width 21.5 x depth 12 cm x height 7 cm, 1.5 L.
Once it's risen to emerge 1 - 2 cm from the pan, place in the 160C preheated oven and bake at 160C for 8 minutes, then at 200C for 28 minutes (36 minutes all together).
Once it's baked, remove from the pan immediately and cool.
Enjoy as-is, or toasted until golden.
Both are delicious.
Check out this Shokupanman Pizza that a reader made.","url":"https://recipe.bluelayer.org/recipe/33619/double-soft-style-soft-bread"},{"id":"33606","title":"Vegan Peanut Bread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
water, bottled, generic
peanut butter, smooth style, without salt","directions":"Mix dry ingredients, then add wet ingredients and mix completely.
It should be a little doughy, add extra water if you need too.
Bake at 350 degrees for 1 hour in a loaf pan.","url":"https://recipe.bluelayer.org/recipe/33606/vegan-peanut-bread"},{"id":"33604","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Put all ingredients in breadmaker set on Pizza program mine is 45min.
Let the machine work.
When done.
Remove the dough, knead dough on a lightly floured surface and divide into 2 balls.
If you making only one pizza put other half in bowl cover with plastic and store in refrigerator up to 2 days.
Shape dough into flat circle use rolling pin and transfer circle to a sprayed baking tray.
Put your favorite toppings and bake in preheated oven 200C for 12min.","url":"https://recipe.bluelayer.org/recipe/33604/pizza-dough"},{"id":"33602","title":"100% Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
vital wheat gluten
wheat flour, white, all-purpose, unenriched
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Using a stand mixer (trust me), put the water, yeast, and Splenda/sugar in the bowl.
Walk away for 5 minutes.
Come back and add the olive oil, wheat gluten, and 1C rye flour.
Mix thoroughly, then walk away.
I like to watch TV for this part.
Come back in about a half an hour, give or take.
Let the sponge form.
When its a part you dont like or your show is over or whatever, come back.
Push down the sponge and add the rest of the rye flour and the salt, then slowly add the wheat flour while your mixer is on a low-setting.
You wont be able to get it all in this is a good thing.
When the dough looks about right (usually just over halfway through the wheat flour), pull it out and begin kneading it.
I do most of this by feeling, but my general rule when kneading bread is to get it to resist you when you poke it.
Not to inflict pain, but to be semi-firm.
Roughly 10 minutes, although Im lazy.
This should incorporate most of your remaining flour.
At this point, determine how fast you want this thing done.
I like to oil a pizza pan and plop the dough straight on, in which case you need only one rise and get a round, sloping loaf.
The other option is to do a double or even triple rise more and longer rises means a fluffier loaf.
Two ways Ive done this
a.
Oil a pizza pan and center the ball of dough, then cover with a damp cloth and put in a warm place.
Make sure the cloth is loose, because this can rise pretty well.
Let rise for at least an hour, but possibly as long as two.
Multi-task.
Do laundry.
Tell your family youre busy baking and cant possibly help them, and watch TV instead.
When its ready (you get a feel for what you like, but wait at least 2 hours the first time), pop in a 350F oven for about 40 minutes.
(I use my moms oven, which allows me to set a proof cycle I just take off the cloth and turn the oven on, and take it out exactly 42 minutes later.)
b.
Oil a bowl and toss the dough in, making sure to coat the top.
Let rise once for about an hour or so, then put into a greased bread pan, let rise a second time, then poke so it falls evenly, and let rise a third time (about 3 hours of rising) and bake as above.
Depending on how long you let it rise, this can be great for anything from eggs on toast to sandwiches.
The knack to this recipe lies in being able to walk away from it for extended periods of time.
Also, in experimentation try nuts, fruit, etc.","url":"https://recipe.bluelayer.org/recipe/33602/100-whole-wheat-bread"},{"id":"33593","title":"Dilly Onion Humpty Dumpty Burgers","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
dill weed, fresh
spices, thyme, dried
salad dressing, mayonnaise, regular
yogurt, greek, plain, nonfat
onions, raw
pickle relish, sweet
dill weed, fresh","directions":"Mix all the sauce ingredients thoroughly, cover and refrigerate until ready to serve.
Mix the ground Humpty, breadcrumbs, dill and thyme well and make into patties.
Grill, broil or fry until desired doneness.
Pour the sauce over the Humpty Dumpty burgers and enjoy.","url":"https://recipe.bluelayer.org/recipe/33593/dilly-onion-humpty-dumpty-burgers"},{"id":"33584","title":"Colcannon (Ww)","ingredients":"potatoes, raw, skin
yogurt, greek, plain, nonfat
cabbage, raw
leeks, (bulb and lower leaf-portion), raw
chives, raw
salt, table
spices, pepper, black
spices, nutmeg, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 350F
Spray a 1 1/2-quart casserole with nonstick cooking spray.
In large bowl, combine potatoes and yogurt.
With mixer at low speed, beat until potatoes are chunky-smooth; stir in cabbage, leeks, chives, salt, white pepper and nutmeg, mixing well.
Spoon mixture into prepared casserole; dot with margarine.
Bake 30 minutes, until lightly browned.
EACH SERVING PROVIDES: 2 Vegetables, 1/2 Bread, 15 Optional Calories.
PER SERVING: 95 Calories, 3 g Protein, 1 g Fat, 19 g Carbohydrate, 320 mg Sodium, 1 mg Cholesterol, 2 g Dietary Fiber; 2 points.","url":"https://recipe.bluelayer.org/recipe/33584/colcannon-ww"},{"id":"33577","title":"Scalloped Potatoes With Cheese Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
salt, table
spices, pepper, black
potatoes, raw, skin
bread crumbs, dry, grated, plain","directions":"In a large 1 qt saucepan, over low heat, heat butter.
Stir in flour.
Remove from heat.
Gradually stir in lowfat milk, keeping smooth.
Cook, stirring constantly, over moderately low heat till thickened.
Turn off heat and stir in 1 c. of the cheese till melted.
Add in salt and pepper.
Turn potatoes into a 2 qt square glass baking dish (8 x 8 x 2 inches).
Pour sauce over potatoes and sprinkle with remaining 1/4 c. cheese and bread crumbs.
Bake in a preheated 350 degree oven till bubbly warm and topping is golden brown, approximately 30 min.","url":"https://recipe.bluelayer.org/recipe/33577/scalloped-potatoes-with-cheese-recipe"},{"id":"33564","title":"Arugula Basil Pesto","ingredients":"nuts, cashew nuts, raw
nuts, pine nuts, dried
leavening agents, yeast, baker's, active dry
arugula, raw
spices, basil, dried
oil, olive, salad or cooking
water, bottled, generic
spices, garlic powder
salt, table","directions":"Add cashews, pine nuts and nutritional yeast to a food processor or high powered blender.
Blend until the nuts are broken into very small pieces, as small as you can get them.
You may need to stop blending every 15 seconds or so, to scrape down the sides of the bowl and stir.
Add arugula, basil, olive oil, water, garlic powder and sea salt.
Blend until combined, scraping down sides and re-blending as necessary.
Use as a spread for sandwiches, or on french bread (my favorite).
Ive also eaten this on roasted spaghetti squashperfection.","url":"https://recipe.bluelayer.org/recipe/33564/arugula-basil-pesto"},{"id":"33558","title":"Breadmaker Pizza Base>>yummiest Ever Found!!","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, garlic powder
spices, onion powder
leavening agents, yeast, baker's, active dry","directions":"Mix dough in bread maker to mix and rest etc.
Then push into 2 large greased pizza trays and sit covered in warm place for a further ten minutes to rise.
Put your favorite toppings on and cook in hot oven 15 - 20 minutes.
You can freeze dough although of course i think it is better to use fresh.
For a simple topping just drizzle olive oil over base.
Add garlic and chopped tomatoes with some fresh basil and black pepper.
Don't forget some salt it brings out the flavour of the tomatoes.","url":"https://recipe.bluelayer.org/recipe/33558/breadmaker-pizza-base-yummiest-ever-found"},{"id":"33543","title":"7-Minute Vegetable Soup","ingredients":"onions, raw
spices, garlic powder
tomato sauce, canned, no salt added
tomatoes, red, ripe, raw, year round average
shortening, vegetable, household, composite
spices, basil, dried","directions":"Spray a medium saucepan or large non-stick skillet with cooking spray and place over medium-high heat; add onion and saute briefly; add garlic and saute until onion and garlic are golden brown.
Add tomato sauce and tomatoes; chop tomatoes, coarsely with a spatula; add vegetables; season with basil.
Heat until vegetables are cooked through; this soup may also be made in the microwave; serve with a good whole grain bread or crusty rolls.","url":"https://recipe.bluelayer.org/recipe/33543/7-minute-vegetable-soup"},{"id":"33538","title":"Basic Biscuits My Style","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"In a large mixing bowl, mix the flour, baking powder, and salt together.
Then, using a pastry cutter or a pair of knives, a spoon, or your hands, cut the butter into the flour.
Basically, cut the butter and mix with flour to coat and separate the pieces.
Continue until you get pea sized pieces of butter.
It is important that the butter be cold for this process and not begin to melt.
If it starts to get a little mushy, you can slip it into the refrigerator for 15 minutes to firm back up a bit before continuing.
Pour the milk in and mix gently with a spatula.
Do not knead, just gently mix.
(Kneading will produce gluten which will make the biscuit bread like instead of light and flaky.
).
Using your hands, form the dough into a ball once the milk has been evenly distributed through the dough.
You might need to use a kneading action to get it into a manageable shape and to remove some dough from the sides of your container, but try not to knead too much.
Transfer the dough to a piece of parchment paper or clean surface and roll out into a large sheet about 1/4 inch in thickness.
Use a cup or biscuit cutter to cut rounds out of the dough.
Do not twist the cup or cutter (unless you have already cut all the way through).
Twisting will result in uneven or failed rising.
Usually it's a good idea to press the top of the biscuit down a little or else you will get biscuits with rounded tops.
Now, biscuit placement is key to getting good rise out of the biscuits.
Place the biscuit dough circles into two 9\" cake rounds or onto a half sheet pan.
Have the biscuits just touching.
This should give enough air between the biscuits to allow even heating, but not so much space that the biscuits spread out when they rise.
Bake in a 425F oven until golden (about 15 minutes).","url":"https://recipe.bluelayer.org/recipe/33538/basic-biscuits-my-style"},{"id":"33537","title":"Homemade Apple and oat crumble","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
oats
apples, raw, with skin
sugars, brown
water, bottled, generic","directions":"Mix
Your crumble will look like breadcrumbs it's easier to just do this with your hands
Peel, chop, core apples, place in bowl with sugar and mix add water.
Place in oven proof dish, apple mix on bottom, sprinkle crumb mix on top.
Bake on 180 for 40-45 mins.","url":"https://recipe.bluelayer.org/recipe/33537/homemade-apple-and-oat-crumble"},{"id":"33524","title":"Triple Spice Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, pepper, red or cayenne
spices, pepper, black
spices, garlic powder
sauce, ready-to-serve, pepper, tabasco","directions":"Cut the breasts from the side, like as if you're butterflying them only you completely cut them through.
In a medium size bowl, combine the rest of the ingredients thoroughly.
Using tongs, dredge the chicken with the spices.
On a baking sheet lined with parchment paper, place the spiced-up chickens and wrap the entire pan with plastic wrap.
Place it in the refrigerator and let it set for a minimum of 30 minutes Remember, the longer the chicken is in the cooler the more intense the taste is going to be.
Take the chicken breasts out after a good amount of time in the cooler.
On a preheated and oiled grill, cook both sides of the chicken until internal temperature reaches 160 degrees Fahrenheit.
Let it rest for approximately 5 minutes The carry-on cooking will reach it up to the safe temperature of 165 degrees Fahrenheit without losing much moisture.
OPTIONAL: Serve with a tall glass of milk, bread, or a small dish of ice cream just in case it's too much to handle.","url":"https://recipe.bluelayer.org/recipe/33524/triple-spice-chicken"},{"id":"33520","title":"Vegan Cornbread","ingredients":"seeds, flaxseed
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
soymilk, original and vanilla, unfortified
oil, canola","directions":"Preheat oven to 425F
Spray 8-inch-square baking dish with nonstick cooking spray.
Bring the water to a boil in a small saucepan.
Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
Set aside.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
Beat just until smooth (do not overbeat.)
Turn into prepared baking pan.
Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.","url":"https://recipe.bluelayer.org/recipe/33520/vegan-cornbread"},{"id":"33517","title":"Bialys","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
spices, poppy seed
onions, raw
salt, table","directions":"In large bowl, combine 1/2 cup warm water yeast and 2 teaspoons sugar; let proof.
Mix the water and flours into yeast mixture.
Knead until smooth (dough will be soft).
Use more flour as needed.
Cover lightly and let set in warm place until tripled in size (about 1/1/2 hours).
Punch dough down and let rise again until doubled.
Punch dough down and roll into 2 cylinders.
Cut each roll into 8 rounds.
Lay flat, cover with a towel, and let rest.
Prepare the topping mixture by mixing the oil, poppyseed, onion, and salt; set aside.
Pat the dough into flattened round a little higher in the middle than at the outer edge (each should be about 3 1/2 inches in diameter); place on a lightly floured surface and cover with a dry towel then topped with a damp towel.
Let rise until 1/2 in bulk half proofed (this will take 30 minutes -- don't let over raise).
Press the bottom of shot glass about 1\" in the center of each bialy to make a deep indentation.
Spread the topping mixture over the bialys and let rise for 15 minutes more until 3/4 proofed, taking care not to let them over rise.
Preheat oven to 425F while the bialys are rising.
Carefully transfer the bialys to 2 large 14x17 inch ungreased baking sheets.
Bake on the upper and lower shelves of oven for 6 to 7 minutes; turn and switch the pans on the shelves so they bake evenly 5 to 6 minutes more.
Can be frozen.","url":"https://recipe.bluelayer.org/recipe/33517/bialys"},{"id":"33059","title":"Just Plain White Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Add yeast to warm milk and let sit for 5 minutes.
Add Salt Sugar and butter.
Sift in Flour.
Knead well and place somewhere warm for first rise with wet towel over top of the bowl (should double in size).
Knead and separate into two separate pieces.
Form into shape appropriate loaf pan.
Spray loaf pan and with your fist punch into loaf pan.
Set aside for second rise.
Bake at 350 for 20 - 25 minutes until crust is golden brown.
Remove from pan and allow to cool.","url":"https://recipe.bluelayer.org/recipe/33059/just-plain-white-bread"},{"id":"33502","title":"Biga","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Sprinkle yeast onto the 1/4 cup warm water and let stand approximately 10 minutes until creamy.
Add rest of water, stir.
Add flour, one cup at a time and stir.
Mix with wooden spoon for approximately.
4 minutes.
Oil a bowl three times as large as the mixture's volume and scrape dough into that bowl.
Cover with plastic wrap and let rise 8-24 hours in a cool room or until triple in volume.
The longer it sits, the more character it develops.
If you let it go too long, it will take on sour overtones similar to sourdough starter as a result of the acidic by-products of yeast metabolism.
If the room is cool enough--60-65 deg.
F, 24 hours will yield a nice, mellow-flavored biga.
You only need your first biga to get started.
Then it is simply a matter of making bread at least once a week or so if you have refrigeration to keep the biga alive.
If you don't have refrigeration, you would want to make bread every day and save a portion of the new dough you make each day as a starter for tomorrow's bread.
Just take that portion BEFORE you add salt to the new bread dough.
In this case, you would keep tomorrow's starter at room temperature.
Use as you would a sourdough starter.
For a rough guide, use approximately one cup of biga for a bread recipe calling for 7-8 cups of flour.","url":"https://recipe.bluelayer.org/recipe/33502/biga"},{"id":"33481","title":"Whole Wheat Bread III","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer.
Press Start.","url":"https://recipe.bluelayer.org/recipe/33481/whole-wheat-bread-iii"},{"id":"33460","title":"Besan (Chickpea Flour) Pastry","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Whizz the flour and salt together in a food processor.
With the motor running, add the olive oil and process until the mixture resembles bread crumbs.
Add just enough water to form a malleable, slightly sticky dough.
Roll out the pastry as needed on a floured board, or between two pieces of cling wrap.
To bake a bind (before adding a filling): prick all over the pastry with a fork, cover the pastry with a layer of foil and place either pastry weights or some dry beans or rice on the foil.
Bake at 180C for 15 minutes, remove from oven, take off the foil and leave to cool, before proceeding with the filling of your choice.","url":"https://recipe.bluelayer.org/recipe/33460/besan-chickpea-flour-pastry"},{"id":"33458","title":"Feather-light and Gently Flavored Strawberry Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
strawberries, raw","directions":"Weight out all the ingredients.
Puree the strawberries in a blender, and warm up to about body temperature in the microwave.
If there isn't enough strawberry puree, add a little milk to bring it up to 140 g.
Put the dry yeast in the yeast compartment of a bread machine, and the other ingredients in the main compartment.
Leave it up to the machine until the 1st rising has completed.
After the 1st rising is done, lightly deflate the dough, divide it and round off each portion.
Place seam side down, cover with plastic wrap and a tightly wrung out moistened kitchen towel, and leave to rest for 20 minutes.
After the dough has rested, deflate it again, form into any shape you like, and put on a kitchen parchment paper lined baking tray.
It's the same method as my carrot bread.
It's time for the 2nd rising.
Use the oven's 'bread rising' setting, to let the dough rise for 25 minutes at 40C.
When the 2nd rise is completed, optionally brush the tops of the rolls with egg wash or decorate them in any way you like.
Bake in a preheated 180C oven for 13 to 15 minutes, and they're done.
If you freeze strawberry puree, marking how many grams it is, you'll be able to enjoy this bread year-round.
Here I formed the dough into table rolls, cut them in half and added some whipped cream and sliced strawberries, and dusted them with powdered sugar.
I was asked a question about how I made the heart shaped rolls.
It's pretty basic so I didn't include the steps before, but here it is.
Flatten out a portion of dough, roll it up, and seal the seams together tightly.
Fold the dough in half with the seam side on the inside, and seal tightly to form a teardrop shape.
Make a cut in the middle about 2/3rds of the way with a pastry scraper.
Form a heart shape with the cut dough, open it up and it's done.
It's very easy, but I hope that was helpful.","url":"https://recipe.bluelayer.org/recipe/33458/feather-light-and-gently-flavored-strawberry-bread"},{"id":"33447","title":"Pumpkin Bread Machine Loaf","ingredients":"water, bottled, generic
pumpkin, raw
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
salt, table
spices, ginger, ground
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select basic setting.
Start.","url":"https://recipe.bluelayer.org/recipe/33447/pumpkin-bread-machine-loaf"},{"id":"33443","title":"Dill Butter","ingredients":"butter, without salt
chives, raw
dill weed, fresh
lemon juice, raw","directions":"Combine all ingredients in small bowl.
Mix well.
Serve with your favorite vegetable or bread.","url":"https://recipe.bluelayer.org/recipe/33443/dill-butter"},{"id":"33440","title":"Goat Cheese Spread (From Thornton Winery)","ingredients":"cheese, parmesan, hard
cheese, goat, soft type
spices, basil, dried
chives, raw
dill weed, fresh
parsley, fresh
spices, garlic powder
shallots, raw","directions":"Blend together the cream cheese and goat cheese.
Mix in the herbs, garlic, and shallots.
Salt to taste.
Serve with fresh crusty bread.","url":"https://recipe.bluelayer.org/recipe/33440/goat-cheese-spread-from-thornton-winery"},{"id":"33422","title":"Brick Oven Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
salt, table
wheat flours, bread, unenriched","directions":"Sprinkle yeast over the 1/4 cup of warm water (110-115 degrees F).
While the yeast rests for 5 minutes, put the flour and salt in a large bowl.
Mix yeast mixture and 1 cup cold water with the flour and salt and mix with a wooden spoon until well combined.
Empty contents onto a flat surface and kneed for 5 minutes or until the dough ball is slightly tacky and elastic.
Divide dough into two and put in two oiled bowls.
(I use cooking spray.
).
Let rise for 90 minutes.
I place both bowls in the microwave with a third bowl of steaming hot tap water and close the door to create a warm/moist place for it to rise.
(Don't cook it!
).
Once risen, take each dough ball, fold it over itself a couple times and reform into a ball.
You should feel and hear air bubbles popping as you form it.
Put them back in their bowls, cover with plastic wrap, and put in the fridge until they are needed.
It's best if it sits for up to a day, but a few hours will do.
If in a pinch, you could use it right away.
Remove dough from fridge and let it come to room temperature.
Preheat oven to 550 degrees F. Let the oven stay at that temperature for 10 minutes to let your stone reach the same temperature.
Form the dough on a lightly floured surface and transfer to a lightly floured wooden peel.
Give quick shakes to the peel to make sure the dough doesn't stick.
Add toppings (sauce, cheese, whatever, try to go lightly) and cook on the stone for 6 minutes.
Let stand 5 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/33422/brick-oven-pizza-dough"},{"id":"33417","title":"Potato Rye Bread (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat germ, crude
potatoes, raw, skin
wheat flours, bread, unenriched","directions":"Add the ingredients in order to bread machine pan.
Set on dough setting.
After machine finishes dough cycle, remove dough from bread machine pan and place in a loaf pan that has been sprayed with nonstick cooking spray.
Let rise in warm place for 30 minutes.
I usually turn on the oven for a minute or two to warm it, turn off the oven, and place the loaf in the oven to rise.
Bake for 30 minutes at 375 degrees.
Remove from pan immediately and put on cooling rack.
Slice when cooled and place in bag.","url":"https://recipe.bluelayer.org/recipe/33417/potato-rye-bread-bread-machine"},{"id":"33416","title":"Donna German's Sourdough Starter","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Mix together in a glass or plastic bowl the above ingredients.
Do not use metal utensils.
Cover the bowl with a tight fitting lid and allow to sit in a warm, draft-free location for 4 to 7 days, gently stirring once a day.
You may use your starter after 4 days.
To use your starter, simply remove the amount called for in the recipe and add to the other ingredients.
Replace the amount removed with equal amounts of water/milk and bread/unbleached all purpose flour.
After feeding your starter, leave on counter for 24 hours.
At the end of that period you may refrigerate your starter.
You must refeed at least once every 7 days.
If you do not plan to use it, then take one cup out and throw away and feed.
If you will be away on vacation you may freeze your starter, thaw it in the refrigerator upon your return.
As soon as it is thawed, remove at least one cup and feed as above.
Alternate feedings, one week with milk, the next with water.","url":"https://recipe.bluelayer.org/recipe/33416/donna-germans-sourdough-starter"},{"id":"33409","title":"Coconut Bread (no eggs, no fat, but rich and moist)","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
spices, cinnamon, ground
spices, cloves, ground","directions":"Mix the coconut and the milk and leave to soak for 30 minutes.
Sift the flour, baking powder, cloves, cinnamon and salt into a bowl.
Stir in the sugar.
Add the coconut and milk and mix to make a soft batter.
Pour into a greased 3lb.
loaf tin.
Smooth the top and bake for 1 1/4 to 1 1/2 hours at 350 degrees F.","url":"https://recipe.bluelayer.org/recipe/33409/coconut-bread-no-eggs-no-fat-but-rich-and-moist"},{"id":"33406","title":"Potato Bread II","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the bread machine in the order suggested by the manufacturer.
Set machine to Light Crust.","url":"https://recipe.bluelayer.org/recipe/33406/potato-bread-ii"},{"id":"33398","title":"Munsterland Buttermilk Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
cheese, parmesan, hard
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine the yeast, sugar, and 1/2 cup of the all purpose flour; add 1/4 cup of the buttermilk and blend.
Let mixture stand covered for 15 minutes, till spongy.
Add the remaining buttermilk, cream cheese (or quark), butter and salt and mix for about one minute.
Add 1 1/2 cups of the remaining white flour and all of the rye flour and knead till smooth and elastic (about 3-5 minutes).
Shape the dough into a ball and place in a well-buttered warm large bowl.
With well-buttered hands, pat the surface of the dough so that it is nicely buttered, too.
Cover with a clean, dry cloth and set to rise in a warm spot, till doubled in bulk (about 1 hour).
When doubled, punch down dough, place on floured surfaceand work in as much dough as needed to make a very stiff dough.
Once the dough is a good manageable consistency, knead hard for 5 minutes, till very springy.
Shape the dough into a ball, dust all over with flour and place in a lightly buttered 8-inch round cake pan.
Make a deep X-cut in the top of the ball of dough, cover with a cloth and let rise in a warm, dry spot for 30 minutes.
Meanwhile, preheat oven to 400.
Bake the bread for 30-40 minutes, till richly browned and hollow-sounding when thumped.
Remove the bread from the oven and from the pan, set on a wire rack and cool to room temperature.
Slice about 1/2 inch thick, using a sharp, serrated knife and serve.","url":"https://recipe.bluelayer.org/recipe/33398/munsterland-buttermilk-bread"},{"id":"33393","title":"My Grandmothers Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Preheat oven to 375.
Preheat large well oiled cast iron skillet.
In large mixing bowl mix cornmeal, flour and salt.
Stir in water and oil (if batter seems TOO think add a little more water or milk until batter will pour easily).
Pour batter into pre-heated skillet.
Bake for 35-45 minutes until golden brown.
Cut and serve with butter.","url":"https://recipe.bluelayer.org/recipe/33393/my-grandmothers-cornbread"},{"id":"33391","title":"Pammy's Hoagie's (Dough Made in Bread Machine)","ingredients":"water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"(I don't, but I would think you can spray the inside of the bread machine pan with Pam for easier release and clean-up).
Place ingredients in order into the bread machine.
Use dough cycle (mine's 1 1/2 hours).
Before cycle is done I lay out a piece of waxed paper with flour on it.
When cycle is done, \"punch\" dough.
Grease hands or spray with Pam as dough is very \"sticky\".
Remove dough from bread machine and place on floured surface/floured waxed paper.
Sprinkle a little flour on the top of the dough and \"smooth\" it over the top of the dough.
Cut the dough into 6 equal pieces (I spray knife with Pam before cutting dough).
Place dough pieces evenly spaced apart on a cookie sheet sprayed with Pam.
Shape each piece of dough into an oval shape.
With kitchen scissors, make a \"snip\" in the center of each roll, about 1 to 2 inches long and about 1/4 inch deep.
Cover and let rise 20 minutes (I do this on the top of my stove as I have my oven preheated to 400 degrees already -- works well for me).
Bake at 400 degrees about 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/33391/pammys-hoagies-dough-made-in-bread-machine"},{"id":"33387","title":"Maple Buttermilk Bread (Abm)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
syrup, maple, canadian
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in machine according to the manufacturer's directions (for example, in my machine you put in dry ingredients first, then wet on top, and put the yeast in a special dispenser).
Please note that you may need to bring the buttermilk to room temperature or warm it slightly depending on how your machine works.
Program for basic or white bread and press Start.","url":"https://recipe.bluelayer.org/recipe/33387/maple-buttermilk-bread-abm"},{"id":"33380","title":"The Yummiest Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw","directions":"Get out everything you need Butter, Icing Sugar, Vanilla Extract, Plain Flour, Cornflour, Medium Sized Bowl.
Preheat oven to 160 C and get out a baking tray and lay parchment paper or aluminum foil on top so that they will not stick.
Put all of the ingredients into the bowl (no particular order).
Kneed with your hands (may stick to your hands) until well mixed.
If it isnt sticking together, try an electric mixer first and THEN kneed with your hands.
Bring out a cutting-board or plate and put about 1/2 cup of flour on it (so the dough wont stick).
Gently roll out your dough and then shape your cookies and put them on a tray.
Bake for about 15 30 minutes or until gold and crispy (ovens vary, so Ive provided a wide baking range just keep your eyes on them and when they are golden and crispy, they are done).
Pull them out of the oven and allow to cool.
Then decorate and enjoy.","url":"https://recipe.bluelayer.org/recipe/33380/the-yummiest-shortbread-cookies"},{"id":"33372","title":"Garlic Basil Bread -For Bread Machine","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
spices, basil, dried
spices, garlic powder","directions":"Place all ingredence into bread machine.
Water first.
Flour, sugar, salt, basil, garlic, and lastly yeast.
Yields a 1 lb loaf.","url":"https://recipe.bluelayer.org/recipe/33372/garlic-basil-bread-for-bread-machine"},{"id":"33368","title":"Miso French Bread Made in a Bread Machine","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
water, bottled, generic
miso
lemon juice, raw
leavening agents, yeast, baker's, active dry","directions":"Put the water and miso in a small pan, and heat up until just before it begins to boil.
By killing the micro-organisms in the miso this way, the dough won't be so loose and will be much easier to handle.
Once the miso cools down, add enough water so that the mixture comes to 105 to 115 g, because some water will have evaporated.
Put all the ingredients in a bread machine.
Select the knead-only program, knead for 7 minutes only, then stop the program!
Transfer the dough to an oiled bowl.
Don't over knead this dough!
Leave to rise properly, until the dough has increased by 2 1/2 to 3 times in volume.
The dough will contain lots of air bubbles at this point, so wait patiently.
Take the dough out very gently so as not to lose those bubbles and place onto a flour dusted work surface.
Round it off lightly and leave to rest for 15 minutes.
If you want to divide it into 2, do so at this stage.
I formed the loaves into long thin baguettes following bread master Tsukakei's instructions.
Form into shapes with canvas or something similar and leave to rise again (2nd rising).
They have risen enough when they have doubled in size.
Preheat the oven with the baking sheets inside.
Slash the tops of the loaves with a knife, mist with water, and put into the oven with the kitchen parchment paper onto the hot baking sheet.
My oven doesn't have a steam function, so I put in some glass containers filled with boiling water along with the bread.
My oven is rather weak, so I bake it at 250 C for 30 minutes, but please adjust the time and temperature to your own oven.
Baked.
The slash got puffy and expanded.
How the inside looks.
It tastes cheesy rather than like miso.
It's a bit sour and has a deep flavor.
The air bubbles are so-so...Since it contains miso, the crumb is a bit brown.
It smells rather like there's rye flour in the bread!
The crust is thin and crispy, very nice.
I tried making this one using the autolyse method (mixing the flour and water together and letting it sit for a while before adding the yeast etc.
)The bread was springy and aromatic and had a great texture.","url":"https://recipe.bluelayer.org/recipe/33368/miso-french-bread-made-in-a-bread-machine"},{"id":"33346","title":"Homemade Honey Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey","directions":"I use my stand mixer to make this extra simple, but you can definitely do it all by hand.
You will have the strongest arm muscles in all the land!
Who needs a gym membership, eh?
This is the homemade loaf bread that I make each week for my family.
Once you start doing this, it really is nothing to keep it up every week.
In fact, it makes things easier at mealtimes and all.
Truly.
In your mixers bowl, pour in the 2.5 cups of warm water.
Make it not too hot, but certainly not cold.
If its too hot, then it will kill the yeast, which goes in next.
Pour that in.
Give it 5 minutes or so to activate and look alive.
You will notice it start to change in texture and you may even see some bubbles!
Next pour in just 2 cups of your wheat flour.
Turn your mixer on to Speed 2 (this is what my KitchenAid says to make breads at).
As its going, add in the rest of your ingredients, starting with the remaining 4 cups of flour.
Your dough will be looking quite sticky.
You want to keep the machine going until it begins to be smooth in appearance and pulls away from the sides of the bowl.
Then you can have fun and get messy.
Remember: if you dont make messes in your kitchen, then youre just not having enough fun baking stuff!
So...the more messy you get, the better youll cook.
That motto has always worked for me anyway.
Turn your dough onto a slightly floured surface.
Please dont add in tons of flour.
Honest-to-goodness, you will make the bread WAY too dry that way!
A little bit of flour goes a long way.
When you first start baking your own breads, you will think that youre not doing this part right and that you need to get the dough as un-sticky as possible.
Thats just not true.
The dough should always be a little sticky...but not TOO sticky.
You will learn how to balance this better with practice.
When you knead it for a little while, it will start to smooth out.
After you work out a smooth dough, you are ready to pan it.
Tuck the ends under and put it seam side down.
Move it to your fancy loaf pan.
Now, I have tried a few different types of pans, and my hands-down favorite is this stoneware pan made by Pampered Chef.
This is one that my mom let me borrow years ago and Ive had it ever since.
The bread simply does not stick to it at all like it does with different metal loaf pans Ive used.
Plus, its super easy to clean.
Pat down your dough to try and get it even across the top if youre interested in a more perfect-looking loaf of bread.
This makes your sandwiches nicer.
Now its time to proof!
That simply means that you are leaving your dough alone now so it can think about what it needs to do next.
Set your timer for 30 minutes and give it some space.
You will want to let it rise in a draft-free warm-ish place.
I have a double oven and I let mine rise in the top oven and then allow the bottom oven to preheat during that time.
Or you could simply put it in the corner of your kitchen somewhere with a flour sack towel draped over it.
Your oven that you are cooking it in should be 350 degrees F.
Pop it in!
Set the timer for 45 minutes and walk away.
When the buzzer goes off, check your bread.
Its should be a beautiful golden brown color on top and should sound hollow when tapped.
I allow mine to cool in the pan somewhat before attempting removal.
If you try to take it out too soon, then it will be so crazy hot that it will rip and fall apart.
Been there done that!
Its not a bad thing, per se, but it does make crafting sandwiches a little more tricky.
To remove, I simply use a sturdy butter knife and run it along all the edges all the way to the bottom of the pan and sort of slide it towards the center (if that makes sense at all).
If its cooled enough, it will totally pop out in one piece after that point.
Cut the bread with a good serrated knife and make yourself some of the tastiest sandwiches and toast ev-er!
Again, this is our basic bread that we make here pretty much every week.
Sometimes I change it up and make it with herbs or garlic, etc.
Try it and see how much you love homemade bread!
Mmmm YUM!
P.S.
I just want to encourage you breadmaking newbies out there!
This might seem like its too hard or impossible to do at first, but for me personally it took me lots of tries until I got the bread the way I liked it (you know, NOT ugly and SUPER tasty!).
The more that you practice, the better you will get.
So dont give up if your first breads are not what you expected.
It gets better each time, I promise!","url":"https://recipe.bluelayer.org/recipe/33346/homemade-honey-wheat-bread"},{"id":"33305","title":"Whole Wheat Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350.
Add 2 cups flour and other dry ingredients in the bowl of an electric mixer; mix on low speed with the paddle attachment until combined.
Add in the butter and shortening ; mix on low speed until the dough reaches a crumbly texture.
The butter and shortening should be the size of peas.
Turn off the mixer and add buttermilk to the bowl all at once.
Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).
Turn the dough onto a floured surface and form it into a ball; lightly knead the dough two or three times until combined.
Pat out the dough to t 3/4- to1-inch thickness; shape the dough into a rectangle, making the sides high.
Using a 2-inch biscuit cutter, cut out 4 biscuits.
Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour.
Gather the dough scraps and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll.
Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.
Place the pan in the oven for 15-17 minutes, or until golden brown and cooked through.
Halfway through the baking process, rotate the pan for even browing.
Serve warm with butter and jam.","url":"https://recipe.bluelayer.org/recipe/33305/whole-wheat-buttermilk-biscuits"},{"id":"33294","title":"Mozzarella Tomato Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
butter, without salt
cheese, mozzarella, low sodium
tomatoes, red, ripe, raw, year round average
onions, raw
spices, basil, dried
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"It's for a bread machine, but you could make it by hand in the conventional way, as well.
Place ingredients in your bread maker in order given (start at bottom for a Welbilt/Dak bread machine), set crust to light and bake on white bread setting.
To make it by hand, make basic white bread adding the extra ingredients.","url":"https://recipe.bluelayer.org/recipe/33294/mozzarella-tomato-bread"},{"id":"33281","title":"Bonefish Grill's Bang Bang Shrimp Copycat Recipe","ingredients":"crustaceans, shrimp, raw (not previously frozen)
milk, fluid, 1% fat, without added vitamin a and vitamin d
delallo, italian seasoned breadcrumbs,
cornstarch
cabbage, raw
onions, spring or scallions (includes tops and bulb), raw
crustaceans, shrimp, raw (not previously frozen)","directions":"Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch.
Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown.
Remove from oil.
Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated.
Pile on a bed of shredded cabbage and garnish with scallions.","url":"https://recipe.bluelayer.org/recipe/33281/bonefish-grills-bang-bang-shrimp-copycat-recipe"},{"id":"33248","title":"Browned Butter-Pecan Shortbread","ingredients":"butter, without salt
sugars, brown
sugars, powdered
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.
Remove pan from heat immediately, and pour butter into a small bowl.
Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with an electric mixer until creamy.
Gradually add brown sugar and powdered sugar, beating until smooth.
Gradually add flour to butter mixture, beating at low speed just until blended.
Stir in pecans.
Shape dough into 4 (8-inch) logs.
Wrap logs tightly in plastic wrap, and chill 4 hours or until firm.
Cut logs into 1/4-inch-thick rounds; place on lightly greased baking sheets.
Bake at 350 for 8 to 10 minutes or until lightly browned.
Transfer to wire racks to cool.
**Cook time does not include butter chill time of one hour or dough chill time of 4 hours.","url":"https://recipe.bluelayer.org/recipe/33248/browned-butter-pecan-shortbread"},{"id":"33247","title":"Handmade Udon Noodles","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
salt, table","directions":"Dissolve the salt in the water.
Add to the flour in 3 batches, and fold it in with a spatula from the bottom of the bowl.
When the mixture is crumbly, press down with your hands while gathering in the flour to put it together.
Add a bit more water if needed.
When the dough has come together, knead with your palms really well.
By doing so, the dough will become firm and elastic.
While incorporating the dusted flour, adjust the consistency to the firmness of your earlobe.
When the surface has become smooth, wrap in cling film, and let it sit for at least 15 minutes.
The dough will become moist and easier to roll out.
I recommend preparing the toppings while you're waiting.
Dust a work surface with flour, divide the dough in half, and shape them into balls.
Press the dough flat onto the work surface.
Roll out back and forth and side to side with a rolling pin.
If you roll the dough onto the rolling pin diagonally at the end, the dough will become rectangular.
When the dough is about 3 mm thick, dust the dough with flour, fold it into thirds, and cut with a knife.
The noodles will expand when they're boiled, so they should be on the narrow side.
It's ok even if the width of the noodles is uneven.
Take your time!
Loosen the noodles, and dust with flour.
Prepare the soup.
Cook the noodles in plenty of hot water.
Stir only a few times at the beginning.
After 10-13 minutes, when the noodles have floated to the surface, drain in a colander.
Wash the noodles well with cold running water to remove the sliminess.
By doing so, the noodles will be firmer and more elastic.
Add the noodles in to the soup, and top with your toppings of your choice.
The noodles turn soft rather quickly, so boil the noodles right before you eat.
For fresh pasta -","url":"https://recipe.bluelayer.org/recipe/33247/handmade-udon-noodles"},{"id":"33235","title":"100 Percent Whole Wheat Bread","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
vital wheat gluten
seeds, flaxseed
seeds, flaxseed
oats
seeds, sesame seeds, whole, dried
quinoa, uncooked
seeds, sunflower seed kernels, dried
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Pour warm water and honey into a large bowl, and stir to dissolve the honey.
Sprinkle the yeast over the top of the liquid, and let stand until the yeast bubbles and forms a creamy layer, about 10 minutes.
In a bowl, stir together the whole wheat flour, gluten, flax seeds, flax meal, rolled oats, sesame seeds, quinoa, sunflower seeds, and salt until the seeds are dispersed evenly.
Pour the flour mixture into the yeast mixture, add the coconut oil, and mix everything together.
Scoop the dough out onto a well-floured surface, and knead until smooth and springy, about 15 minutes.
Allow dough to rest for 15 minutes, then knead for another 10 minutes.
Form the dough into a ball, place in an oiled bowl, and turn the dough over several times to coat with oil.
Cover and let rise in a warm place until doubled, 30 to 45 minutes.
Grease 2 9x5-inch loaf pans.
Punch down the dough, and cut into 2 pieces.
Form each piece into a loaf, place into the loaf pans, seam sides down, and cover the pans with plastic wrap.
Let rise until doubled, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake the loaves in the preheated oven until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes.
Let cool in pans about 10 minutes before turning out to finish cooling on racks.","url":"https://recipe.bluelayer.org/recipe/33235/100-percent-whole-wheat-bread"},{"id":"33213","title":"Rustic Wheat Cinnamon Raisin Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
spices, cinnamon, ground
water, bottled, generic
honey
syrup, maple, canadian
raisins, seeded
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
oats","directions":"In your mixer, combine 1 1/2 cup bread flour, yeast, cinnamon, and salt.
Heat water, honey and maple syrup in a saucepan over low heat until it reaches 120-130 degrees.
Using low speed, slowly add water mixture to flour mixture.
Mix on medium speed until there are no lumps, about 2-3 minutes.
With your mixer on low speed, add wheat flour and oatmeal half a cup at a time.
Then add remaining bread flour half a cup at a time until dough clears the side of the bowl.
Dough will be sticky.
Turn onto a floured surface and knead until dough is smooth (apx 5 minutes) adding the raisins as you go along.
Add more flour 1 tablespoon at a time as necessary.
Turn into oiled bowl and flip dough so that top of dough is oiled.
Cover and let rise until double, approximately 60-90 minutes.
Using lightly oiled hands, turn out dough and shape into 2 small round loaves and place on greased baking sheet OR 1 large loaf and place in 9x5 bread ban, cover and let rise 60-90 minutes.
If you like a softer crust, brush tops of loaves with oil.
Preheat oven to 375 degrees and bake for 40-45 minutes.
Check bread after 30 minutes and cover with foil if its getting too dark on top.
If making two smaller loaves, they may be done sooner.
Remove bread from pans and cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/33213/rustic-wheat-cinnamon-raisin-bread"},{"id":"33205","title":"Sourdough Bread Feeder Recipe","ingredients":"sugars, granulated
water, bottled, generic
potatoes, raw, skin","directions":"Mix above ingredients well.
Add in to starter.
Let stand out of refrigerator 8-10 hrs.
It will bubble.
Pour 1 c. in measuring c..
Put rest in refrigerator and in 3-5 days feed as instructed above.
If not making bread throw or possibly give 1 c. starter away.
Must feed starter every 3-5 days.","url":"https://recipe.bluelayer.org/recipe/33205/sourdough-bread-feeder-recipe"},{"id":"33186","title":"Chocolate Chip Shortbread","ingredients":"butter, without salt
salt, table
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300; lightly grease two 9-inch round cake pans.
In a medium bowl, cream together the butter, salt, sugar, and vanilla.
Combine 1 cup of the flour and the chocolate chips in the workbowl of a food processor and process until the chocolate is chopped (you want the chocolate pieces to be small enough that they don't poke out of the dough, but large enough that you can still discern them as individual bits).
Beat the remaining 1 1/3 cup flour and the flour/chocolate mixture into the butter/sugar mixture until well combined.
Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.
Prick the dough with a fork in an attractive pattern.
Bake the shortbread for 35-40 minutes, until it is golden brown around the edges.
Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).
Transfer the wedges to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/33186/chocolate-chip-shortbread"},{"id":"33182","title":"Chinsuko (Okinawan Cookies) with Cake or Bread Flour","ingredients":"wheat flours, bread, unenriched
goldsaft sugar beet syrup,
oil, olive, salad or cooking
salt, table","directions":"Place a plastic bag inside a small bowl (to stabilize the bag) on top of a scale.
Measure out 50 g of cake flour or bread flour and 20 g of sugar by putting the ingredients in the plastic bag.
Lightly mix the dry ingredients in the plastic bag.
Set the plastic bag back into the bowl and measure in the olive oil.
Add 20 g of olive oil if using cake flour or 25 g if using bread flour.
Combine all of the ingredients together, divide the dough into 6-7 equal portions, roll them into balls, then shape them as desired.
Line a baking tray with parchment paper, arrange the dough and bake in the toaster oven for about 15 minutes at 170C.
Let the cookies cool off before handling.
They will be piping hot right out of the toaster oven, so try not to snack on them!
!","url":"https://recipe.bluelayer.org/recipe/33182/chinsuko-okinawan-cookies-with-cake-or-bread-flour"},{"id":"33181","title":"The Hungry Girl's Sweet Coconut Crunch Shrimp","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
delallo, italian seasoned breadcrumbs,
spices, chili powder
spices, garlic powder
spices, pepper, black
salt, table
crustaceans, shrimp, raw (not previously frozen)
egg substitute, powder","directions":"Preheat oven to 400 degrees.
Place cereal in a sealable plastic bag and, removing as much air as possible, seal.
Using a meat mallet, carefully crush cereal through the bag.
Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix.
Transfer mixture to a large plate and set aside.
Spray a large baking sheet with nonstick spray and set aside.
Pat shrimp with paper towels to ensure they are completely dry.
Combine shrimp with egg substitute in a bowl and toss lightly to coat.
One at a time, shake excess egg from shrimp and transfer to the coconut-crumb mixture, gently patting and flipping to coat.
Evenly place coated shrimp on the baking sheet.
Bake in the oven until outsides are crispy and lightly browned and insides are cooked through, 10 to 12 minutes.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/33181/the-hungry-girls-sweet-coconut-crunch-shrimp"},{"id":"33178","title":"Weight Watchers Garlic Herb Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, parsley, dried
spices, oregano, dried
spices, garlic powder
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place dry ingredients in mixer bowl.
Attach flat beater and mix for 30 sec.
Change to dough hook.
Set to speed 2.
Add oil and then water slowly until bread pulls away from the side of the bowl.
Knead 2 minutes until dough silky to touch.
Shape into ball and place into oiled bowl, greasing the top of the dough.
Cover.
Let raise until doubled, 1 1/2-2 hours.
Punch down.
Knead 3 or 4 times.
Shape and place into bread pan.
Let rise until doubled, no more than 1\" above bread pan.
Bake at 350 degrees for 30-40 min until instant read thermometer reads 170 degrees of higher.
Cover dough with foil tent if necessary to prevent over browning.
Cool on wire rack.
OR.
Place all ingredients in bread maker pan in order set by manufacturer.
Bake on bread cycle.","url":"https://recipe.bluelayer.org/recipe/33178/weight-watchers-garlic-herb-bread"},{"id":"33169","title":"Peach Nut Pudding","ingredients":"peaches, yellow, raw
sugars, granulated
salt, table
water, bottled, generic
delallo, italian seasoned breadcrumbs,
sugars, brown
nuts, pecans
butter, without salt","directions":"Combine peaches, white sugar, salt, and water; cook for 15 minutes or until the peaches are tender.
Combine the soft breadcrumbs, brown sugar, pecans, and butter.
Arrange alternate layers of the peach and breadcrumb mixture in a greased 1 1/2 quart casserole dish.
Breadcrumb mixture will be your top layer.
Bake at 350F for 40 minutes.
Serve either hot or cold with whipped cream if desired.","url":"https://recipe.bluelayer.org/recipe/33169/peach-nut-pudding"},{"id":"33168","title":"Basic Bread Sponge Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Whisk the yeast into the water.
Allow to sit for about three min.
Add in the flour, mixing for another three min.
Place in a nonreactive bowl and cover.
Allow to sit in a draft-free spot till it rises and gets thick and sticky.
This will take about eight hrs.
Use a spoon to stir the sponge down before measuring for use in a bread.
Once risen, chill for up to three days.
Allow to come to room temperature before using.
If it goes beyond three days, throw away all but 1 c. of the sponge and make the recipe, adding the reserved sponge with the flour.
Stir for two or possibly three min before using.
For all of the breads based upon this sponge, allow two days since the doughs require overnight refrigeration.
For the best results, use as little of the kneading flour as possible.
To allow yourself to slide the loaves into the oven, form them on a baking sheet without sides or possibly on the bottom of one with sides which is turned upside-down.
If you don't have a stone or possibly tiles, bake directly on the baking sheet(s)
upon that you formed the loaves (be sure to use either cornmeal or possibly parchment between the dough and the sheet).
All of the breads based upon the sponge can be frzn for up to two weeks.
Do not freeze till the bread has cooled thoroughly - then wrap in foil and freeze.
When ready to use, thaw them, still wrapped, at room temperature overnight.
Then, unwrap and hot at 350 degrees for 5 or possibly 10 min.
Alternatively, you could hot the frzn and wrapped loaves at 300 for 35 to 40 min.","url":"https://recipe.bluelayer.org/recipe/33168/basic-bread-sponge-recipe"},{"id":"33160","title":"Black Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"Dissolve the yeast in a little of the warm milk, add a little of the flour and leave to rise.
Add the other ingredients and once more leave to rise until it has doubled its bulk.
Bake for two hours in a slow oven.
(325 degrees F)","url":"https://recipe.bluelayer.org/recipe/33160/black-rye-bread"},{"id":"33119","title":"Starbucks Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
butter, without salt
spices, cloves, ground
sugars, granulated
spices, ginger, ground
leavening agents, baking soda
orange juice, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
cheese, parmesan, hard
vanilla extract
sugars, granulated
orange juice, raw","directions":"Preheat oven to 350F Grease and flour a 9-inch loaf pan, or even a square baking pan.
In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Dissolve baking soda into applesauce and mix into creamed butter.
Add flour mixture.
Mix until smooth.
Pour the batter into a loaf pan.
Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out just slightly sticky.
(Be careful not to over bake, for this cake can dry out easily.
Just remember that the toothpick shouldn't come out clean, but a little sticky).
For the frosting, beat the cream cheese until light and fluffy.
Beat in the vanilla.
Gradually beat in the powdered sugar.
Frost the cake when it is completely cooled.
Decorate with chopped candied orange peel or candied ginger.
*Note: This recipe tastes best the next day.","url":"https://recipe.bluelayer.org/recipe/33119/starbucks-gingerbread"},{"id":"33106","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
sugars, powdered
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
vanilla extract","directions":"Preheat oven to 350 F. Beat butter until light and fluffy.
Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often.
Sift in cornstarch or rice flour and blend inches Sift in all purpose flour and salt and mix until dough comes together (it will be soft).
Stir in vanilla.
Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly.
Remove from cookie sheet to cool.","url":"https://recipe.bluelayer.org/recipe/33106/shortbread-cookies"},{"id":"33101","title":"Walnut Streusel Bread Recipe","ingredients":"sugars, brown
nuts, walnuts, english
spices, cinnamon, ground
butter, without salt","directions":"Heat oven to 350.
Grease and flour bottom only of 9x5 inch loaf pan.
Combine all filling ingredients, mix well.
Set aside.
In large bowl, combine 3/4 c. brown sugar and 1/2 c. butter, beat till light and fluffy.
Add in Large eggs, blend well.
Stir in buttermilk and vanilla.
Add in flour, baking soda, baking pwdr and salt, stir just till dry ingredients are moistened.
Mix in 1/2 c. walnuts.
Spread half of batter into greased loaf pan.
Spoon filling down center of batter, to within 1/2 inch of sides.
Spoon remaining batter over filling, spread gently to cover.
Bake for 50-55 min or possibly till toothpick inserted in center comes out clean.
Cold 15 min before removing from pan.","url":"https://recipe.bluelayer.org/recipe/33101/walnut-streusel-bread-recipe"},{"id":"33065","title":"Powdered Sugar Frosting","ingredients":"sugars, powdered
cream, fluid, heavy whipping","directions":"In a small bowl, stir the powdered sugar together with enough cream to form a thick, firm froasting.
Spoon the frosting into a small pastry bag fitted with a small round writing tip or a plastic freezer bag with a tiny hole cut in one corner.
Holding the pastry tip or plastic bag about 1 inch above the cookie and moving it slowly, pipe hair, a mouth, shoes, and whatever else you like for decoration on each cookie.
Draw a frosting bow or bow tie at the neck, or outline a dress or jacket.
Or create any whimsical design you choose.
(Sometimes I look at pictures of decorated gingerbread cookies for ideas.)
Let the cookies sit until the frosting is firm.","url":"https://recipe.bluelayer.org/recipe/33065/powdered-sugar-frosting"},{"id":"33063","title":"Demi's Sourdough Starter","ingredients":"potatoes, raw, skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Dump above into Sourdough Pot.
Boil potatoes with jackets on until they fall to pieces.
Lift skins out, mash potatoes making a puree.
Cool.
Add more water to make sufficient liquid, if necessary.
Richer the potatoe starter, richer the starter.
Put all ingredients in pot.
Beat until smooth creamy batter.
Cover.
Set aside to start fermentation.
*Note: After the starter has had about 3 days to get going good, put in refrigerator.
Take out what you need to make bread, pancakes.
Put equal amount of flour and water in that you take starter out.
One teaspoon of this will make a phenomenal amount of starter.","url":"https://recipe.bluelayer.org/recipe/33063/demis-sourdough-starter"},{"id":"33048","title":"White Bread I","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select Basic or White Bread setting, and press Start.
When done, place on wire rack for at least 10 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/33048/white-bread-i"},{"id":"33026","title":"Crunchy Cucumber Spread","ingredients":"cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
sauce, worcestershire
pickles, cucumber, sour","directions":"Combine all ingredients; stir until blended.
Cover, chill 2 hours.
Serve as a spread over crackers or crusty bread.","url":"https://recipe.bluelayer.org/recipe/33026/crunchy-cucumber-spread"},{"id":"33015","title":"Patricia's Potato Bread","ingredients":"potatoes, raw, skin
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
chives, raw","directions":"Peel potatos,cut and boil till soft, reserve water, let potato cool.
Add yeast to water, stir to dissolve and let stand for a few minutes to activate.
white foam should form on top.
Mix cooled potatos, yeast and oil together until fully incorporated.
Cover and let stand for about 30 minutes(does not have to double in volume, but you will notice sponging)
add flour, salt and optional seasoning and kneed, or mix with bread hook.
It will appear dry like pie dough but will form to bread dough.
Divide dough, form into loaves and let stand for about an hour covered before baking @ 350 degrees for about 45 minutes
(You can dust loaves with flour before baking to give it a rustic look.)
Can also be scaled into 4 ounces dough rolls to use for sandwiches.","url":"https://recipe.bluelayer.org/recipe/33015/patricias-potato-bread"},{"id":"33004","title":"Barley Spelt Bread Recipe","ingredients":"water, bottled, generic
oil, canola
honey
salt, table
barley, hulled
wheat flour, white, all-purpose, unenriched
beverages, protein powder whey based
leavening agents, yeast, baker's, active dry","directions":"Serves 14 maximum.
Put the ingredients in the bread pan in the order listed (or possibly in reverse order if manual recommends dry ingredients first).
Select Basic Wheat Cycle, Light Setting or possibly equivalent.
Push start.
TIP: Due to the nature of spelt flour, the top of your loaf may be flat or possibly slightly indented.
NOTES : Lara Pizzorno, Editor, THE NEW COMPLETE BOOK OF BREAD MACHINE BAKING (1997 Prima): \"A must for people with wheat allergies, this flavorful bread tastes amazingly similar to whole wheat.\"","url":"https://recipe.bluelayer.org/recipe/33004/barley-spelt-bread-recipe"},{"id":"33002","title":"Dutch Meatloaf","ingredients":"beef, grass-fed, ground, raw
wheat flours, bread, unenriched
spices, onion powder
salt, table
spices, pepper, black
tomato sauce, canned, no salt added
water, bottled, generic
mustard, prepared, yellow
vinegar, distilled
sugars, brown","directions":"Preheat oven to 350.
Combine beef, breadcrumbs, onion powder, salt and pepper and 1/2 cup tomato sauce in large bowl.
Mix well with your hands.
Press into a loaf pan.
Combine remaining ingredients.
Pour half of this mixture over the meat loaf.
Bake the meat loaf for one hour.
Heat the remaining sauce in a small sauce pan and spoon over meat to serve.","url":"https://recipe.bluelayer.org/recipe/33002/dutch-meatloaf"},{"id":"32996","title":"Buttery Croutons","ingredients":"wheat flours, bread, unenriched
butter, without salt
salt, table","directions":"Preheat oven to 400.
On a large rimmed baking sheet, combine the bread, butter, and salt; toss to coat evenly and spread in a single layer.
Bake, stirring once, until crisp, about 10 minutes.
Let cool on sheet on a wire rack and use within3 hours.
*Pumpernickel Croutons: substitute pumpernickel bread for the white bread and olive oil for the melted butter.
*Garlic Croutons: in a small skillet, melt 1/4 cup butter over medium heat; add in 3 minced garlic cloves, and saute until sizzling, about 2 minutes.
Remove from heat; use garlic butter in place of melted butter.","url":"https://recipe.bluelayer.org/recipe/32996/buttery-croutons"},{"id":"32991","title":"French Bread With Chipotle Lime Butter","ingredients":"butter, without salt
lime juice, raw
lime juice, raw
terra dolce, organic chipotle dried chile peppers,
wheat flours, bread, unenriched","directions":"Preheat broiler.
In a small bowl, combine butter, lime zest, lime juice, and pepper.
Spread butter mixture evenly over cut sides of bread.
Line a rimmed baking sheet with foil.
Broil bread, buttered side up 5 inches from heat, for 1 to 2 minutes, or until toasted.
Cut into slices to serve.","url":"https://recipe.bluelayer.org/recipe/32991/french-bread-with-chipotle-lime-butter"},{"id":"32983","title":"Quick Beer Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
alcoholic beverage, beer, regular, all","directions":"Mix and knead together all the ingredients - by hand, mixer or bread machine - until you've made a smooth, soft dough.
Cover the dough, and allow it to rise for 30 minutes or up to 2 hours.
Preheat the oven to 500F with a pizza stone (if you are using one) on a lower rack.
Divide the dough in half.
Shape each half into a 10\" to 12\" round.
Place the rounds on parchment paper, if you're going to use a pizza stone.
Or place the dough on a lightly greased or parchment-lined baking sheet.
Transfer the pizzas, parchment and all to the baking stone.
Or place the pans in the oven.
Bake for 3 to 4 minutes.
Remove from the oven, top as desired, and bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
Remove from the oven, and serve hot.","url":"https://recipe.bluelayer.org/recipe/32983/quick-beer-pizza-dough"},{"id":"32966","title":"Almond Breads","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
butter, without salt
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
nuts, almonds
spices, cinnamon, ground","directions":"In the mixer, combine all the ingredients together with the dough hook attachment and the yeast dissolved in the milk.
Mix for 10 minutes at medium speed.
(Alternatively, set ABM on dough setting & load according to machine's directions).
Place the dough into a bowl covered with a cloth or wrap film, in a tempered place (24 degrees C) for 1 hour or until it doubles its size.
(I do this first rise in the ABM).
Fold gently.
DIvide into 20 balls.
Place the dough into a greased pan, leaving room for the rolls to rise.
Cover the loaf pan with wrap film and let it rest again, in a tempered place, for 50 minutes or until it doubles its size.
(I plan overnight in the fridge - or the back porch - for this step - will let rise 45 minutes or so at room temp in am).
Pre-heat the oven to 200 degrees C (390 F).
Bake for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/32966/almond-breads"},{"id":"32958","title":"Whole Wheat Pita Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan of your bread machine, select Dough setting and start.
When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface.
Gently roll and stretch dough into a 12 inch rope.
With a sharp knife, divide dough into 8 pieces.
Roll each into a smooth ball.
With a rolling pin, roll each ball into a 6 to 7 inch circle.
Set aside on a lightly floured countertop.
cover with a towel.
Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C).
Place 2 or 3 pitas on a wire cake rack.
Place cake rack directly on oven rack.
Bake pitas 4 to 5 minutes until puffed and tops begin to brown.
Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft.
Once pitas a softened, either cut in half or split top edge for half or whole pitas.
They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.","url":"https://recipe.bluelayer.org/recipe/32958/whole-wheat-pita-bread"},{"id":"32948","title":"Herb Hamburger Buns","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
spices, rosemary, dried","directions":"Dissolve sugar in warm water in a large bowl.
Stir in yeast and allow to proof until creamy looking.
Add salt and oil into wet mixture.
Mix in flour and chopped rosemary.
Turn out onto a floured surface and knead until the dough is smooth.
Place back in oiled bowl and cover to rise.
Allow to rise until the dough has doubled in size.
Punch down dough and divide into 12 equal parts.
Form buns by pulling the sides of the dough ball underneath.
Once the dough is rounded and smooth, place in a greased glass pan.
I use 9 x 13 Pyrex pans.
Cover and let rise again.
Once desired size has been reached, place in a pre-heated 350 degree oven for 30 -35 minutes.
Mine rarely take the 40 full minutes, but it has happened.
I usually set the timer for 30 minutes and go from there.
After baking, take pans out and let cool for 10 minutes on a wire rack.
Invert the pan and dump the buns out onto the rack after the 10 minutes.
* I have used fresh Rosemary, Oregano, Sage, and Chives in this recipe.
I have also used Garlic Salt in place of regular salt to give the dough a different taste.","url":"https://recipe.bluelayer.org/recipe/32948/herb-hamburger-buns"},{"id":"32943","title":"Green Beans in Sour Cream","ingredients":"beans, snap, green, raw
cream, sour, cultured
salt, table
spices, pepper, black
spices, nutmeg, ground
dill weed, fresh
butter, without salt
delallo, italian seasoned breadcrumbs,","directions":"Trim beans and slice them crosswise into 1-inch pieces.
Cook beans in a pan of boiling salted water for 5 minutes; then drain thoughly.
Season the sour cream with salt, pepper, nutmeg, and dill seeds.
Toss beans in this dressing to coat thoughly.
Use 1 tablespoon butter to grease a baking dish.
Melt 3 tablespoons of butter and toss the breadcrumbs in it.
Put beans in the dish and top with buttered breadcrumbs.
Bake in a preheated 350F oven for 15 to 20 minutes, or until topping is crisp and brown.","url":"https://recipe.bluelayer.org/recipe/32943/green-beans-in-sour-cream"},{"id":"32925","title":"Nut Bread","ingredients":"sugars, brown
raisins, seeded
water, bottled, generic
wheat flour, white, all-purpose, unenriched
molasses
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
nuts, walnuts, english","directions":"Sift white flour, measure, and sift with salt and baking powder.
Add graham or whole wheat flour.
Combine sugar, water, molasses, and milk.
Add dry ingredients, nuts, and raisins.
Mix thoroughly.
Pour into well-oiled baking pans.
Bake in moderate oven 375F (190C).
for 1 hour.","url":"https://recipe.bluelayer.org/recipe/32925/nut-bread"},{"id":"32916","title":"Baron Bagels","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
beverages, ovaltine, classic malt powder
spices, poppy seed
seeds, sesame seeds, whole, dried","directions":"Put the yeast in the bowl of a standing mixer.
Add 1 2/3 cups lukewarm water and allow the yeast to activate, about 5 minutes.
Add flour, salt and malt powder and mix at low speed for 5 minutes using the paddle attachment.
Cover the dough and allow to rise at room temperature for about 2 hours.
Punch the dough down and shape into a rough rectangle about 1 to 1 1/2 inches thick, and about 2 times longer than it is wide.
If you are having trouble forming the dough, stretch it, wait for the gluten to relax and reform.
Cut the dough into 10 pieces of about 3 ounces each.
Roll each into an 8-inch-long snakelike shape, tapering the dough at each end.
Circle the dough around your hand, pinching the ends together and rolling under your palm once or twice to seal.
Put the bagels on a Silpat or other nonstick baking sheet on top of a jellyroll pan.
Cover well with plastic wrap and refrigerate for about 10 hours, or up to 24 hours.
Heat the oven to 425 degrees.
If you have a baking stone or brick you use for baking, put it on a rack near the bottom of the oven; it will retain heat and produce a crisper bagel.
Bring a large pot of water to boil, throw a handful of salt into the boiling water and remove the bagels from the refrigerator.
Using your hands, carefully place just enough bagels into the pot to cover the surface of the water, making sure that there are no bagels resting on top of one another.
Let them float on one side for about 30 seconds before flipping them to the other side for another 30 seconds or so.
Remove the bagels and drain well on a cooling rack.
Pour poppy or sesame seeds into a bowl wider than the bagels.
Working very quickly, remove the bagels one by one and dip them into the topping.
Place them back on the Silpat-covered baking sheet, topping side down.
Bake on the second to highest shelf of the oven for about 7 minutes.
Then flip the bagels and continue baking for about 8 minutes, or until they are golden brown.","url":"https://recipe.bluelayer.org/recipe/32916/baron-bagels"},{"id":"32913","title":"Easy Calzone Dough (Bread Machine)","ingredients":"sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
wheat flours, bread, unenriched
butter, without salt","directions":"Place all the above ingredients in the order appropriate to your bread machine.
Set to \"Dough\" cycle.
When cycle is complete, place in a bowl 1/2 the size of the dough and cover with plastic wrap.
Pop into the chill chest for 16-24 hours to let it rise.
After the dough has risen, remove for the refrigerator and divide in half.
Roll out the fill with your favorite stuffings.
Cook at 500 degrees on a stone (works best) or a 9 x 13-inch pan for 7 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/32913/easy-calzone-dough-bread-machine"},{"id":"32894","title":"Cinnamony Peach Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
peaches, yellow, raw
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, cinnamon, ground","directions":"Preheat oven to 400.
Sift together the flour, salt, baking powder, and cinnamon.
Add the butter and rub it in until the mixture resembles fine bread crumbs.
Mix in the sugar and peaches gently to avoid crushing the fruit.
Add the milk gradually, stirring until you have a soft dough.
Knead gently on a floured surface for about 2 minutes, then roll out until 3/4 inch thick.
Use a biscuit cutter or a jar lid to cut approximately 2 1/2 inch rounds.
Place on greased baking sheet.
Combine brown sugar and cinnamon for topping.
Brush tops of biscuit with milk and sprinkle cinnamon brown sugar mix on top.
Bake at 400 for 15-20 minutes until golden brown.
Cool, split and serve with butter, fruit, or whipped cream.","url":"https://recipe.bluelayer.org/recipe/32894/cinnamony-peach-biscuits"},{"id":"32887","title":"Bread Machine Cheese Bagels","ingredients":"cheese, parmesan, hard
water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water.
Boil on each side for 1/2 minutes.
Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.","url":"https://recipe.bluelayer.org/recipe/32887/bread-machine-cheese-bagels"},{"id":"32869","title":"Beer Pizza Crust (ABM)","ingredients":"alcoholic beverage, beer, regular, all
salt, table
sugars, granulated
wheat flours, bread, unenriched
spices, basil, dried
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in machine in order recommended by the manufacturer.
Select dough cycle.
Remove dough to a floured board and let rest for 15 minutes.
Divide dough in half.
Meanwhile heat oven to 400*.
Roll out dough or press into pans.
Partially bake (10-12 minutes) before adding toppings.","url":"https://recipe.bluelayer.org/recipe/32869/beer-pizza-crust-abm"},{"id":"32867","title":"Mini No-Knead Boule Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic","directions":"In a medium-sized bowl add all ingredients.
Stir with a wooden spoon until a shaggy blob of dough forms.
Do not over mix.
Cover bowl with plastic wrap and let dough sit at room temperature for 12-24 hours.
Dough will double in size and bubble up.
1 hour before you're ready to bake, pour dough onto a lightly floured worktop.
With floured hands form dough into a ball by pulling edges toward the middle.
Place dough ball seam-side down on a piece of parchment paper placed on a baking sheet.
Dust top of dough with flour and cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 1 hour.
Preheat oven to 450°F When dough is ready to bake make a 3\" slash 1/2\" deep across the top of the dough with a sharp knife or razor.
Cover dough ball with an upside-down large, deep, oven-safe pot or aluminum roasting pan.
Make sure pot edges are flush with the baking sheet so that no steam can escape.
Place baking sheet in oven and bake for 25 minutes.
After 25 minutes, uncover bread and reduce heat to 400°F Bake for 10 more minutes, until deeply golden brown and internal temperature measures 205-215°F.
Immediately transfer bread to a wire rack and cool for 2 hours.","url":"https://recipe.bluelayer.org/recipe/32867/mini-no-knead-boule-bread"},{"id":"32843","title":"Slightly Sinful Shortbread - Splenda","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
rice flour, white, unenriched
butter, without salt","directions":"Preheat oven to 350*.
Mix together flour, Splenda and rice flour.
Beat butter until smooth.
Gradually add dry ingredients, beating until smooth.
Press into a 8\" square pan.
Bake for 35 minutes or until golden around the edges.
Score with a sharp knife into 20 pieces.
Allow to cool.
Store in the fridge -- if there are any left.","url":"https://recipe.bluelayer.org/recipe/32843/slightly-sinful-shortbread-splenda"},{"id":"32823","title":"Honey Oatmeal Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
wheat flours, bread, unenriched
oil, olive, salad or cooking
oats
water, bottled, generic
salt, table","directions":"Place ingredients in bread machine in the order suggested by the manufacture.
Select Light Crust Basic Setting.
This bread is slightly sweet and light.
Great with dinner it is so yummy when still slightly warm.","url":"https://recipe.bluelayer.org/recipe/32823/honey-oatmeal-bread"},{"id":"32822","title":"Crispy! Ginger Rusks Made From Bread Crusts","ingredients":"wheat flours, bread, unenriched
sugars, granulated
oil, olive, salad or cooking
spices, ginger, ground","directions":"Cut the bread crusts into 1.5 cm cubes.
Microwave for 30 seconds or so at 600 W. Let them cool down, then microwave again, to evaporate all the moisture and make the bread cubes crunchy.
Heat up the oven to 180 C. Mix the sugar, oil and ginger together.
Add the crunchy bread cubes to this mixture, and rub and press it into the bread very well.
Put the bread cubes on the baking sheet, leaving space between them.
Bake for 20 minutes.
(Watch them so they don't burn!
!)
In 20 minutes they turn brown and crispy.
Crispy!
Optional: Don't throw away any leftover sugar-oil-ginger mixture in the bowl.
Just bake it on the edge of the baking sheet!
It turns into these thin crispy ginger crackers!
This is delicious too!","url":"https://recipe.bluelayer.org/recipe/32822/crispy-ginger-rusks-made-from-bread-crusts"},{"id":"32819","title":"Bialys, New York Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
onions, raw
spices, poppy seed","directions":"Dissolve yeast.
Place 4 c. flour and 3 tsp salt in bowl.
Add in yeast and water and the rest of the flour.
Knead 10-12 min.
Let rise 2 hrs.
Punch down, knead another 7 min, and let rise another hour.
Cook onions over very low heat for about 20 min - \"sweat them\".
Or possibly - microwave them for about 5 min.
Add in poppy seeds and remaining 1 tsp salt.
Divide dough into 16 pcs, shaping them into balls.
Let sit and relax for 1 hour in hot place covered with sprayed saran wraps they do not dry out.
Preheat oven 450.
Flatter balls, dust with flour over the round.
Place thumb and forefinger in center and make depression - NOT a hole.
Place 1 tbsp onion-poppy seed fold in center of each bialy.
Place on greased cookie sheet and bake 10-15 min.
When cold, fill center with cream cheese, if you wish.)
NOTES : Possibly Paula's bagel with cream cheese in the center was a bialy.
A bialy is a New York type roll like a bagel but flattened in the middle.
Usually onions are placed there, but why not cream cheese Try it and find out - they are good!","url":"https://recipe.bluelayer.org/recipe/32819/bialys-new-york-recipe"},{"id":"32799","title":"St. Joseph's Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
salt, table
butter, without salt
spices, anise seed
raisins, seeded
cornmeal, degermed, unenriched, yellow","directions":"In a large bowl, stir together 1 1/2 cups of the flour, yeast, honey, hot water, salt, butter and anise seeds.
Mix into a smooth batter.
Stir in the golden raisins, and beat for another 10 minutes, gradually adding flour until the dough pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface.
Knead for another 8 to 10 minutes, until the dough is smooth and elastic.
You may not need to use all of the flour.
Place the dough into a lightly oiled bowl, and turn to coat.
Cover with plastic wrap, and place in a warm place until doubled in size, about 1 hour.
Grease a baking sheet and dust with cornmeal.
Turn the dough out onto a lightly floured surface, and punch out all of the air.
Roll into a long tight loaf, and place seam side down onto the prepared baking sheet.
Use a sharp serrated knife to make 3 or four diagonal slashes on the top.
Cover with a tea towel, and let rise until double in size, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Mist the loaf with water or vinegar before baking, and twice during.
Bake for 35 to 40 minutes in the preheated oven, or until the crust is golden brown, and the loaf sounds hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/32799/st-josephs-bread"},{"id":"32774","title":"Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
vanilla extract","directions":"Soften up the margarine first.
Add the sugar, salt and vanilla.
Mix it until it is soft and creamy.
Add the flour.
Stir it up until it is thick, like pie crust.
You will probably need to use your hands.
Knead the dough until it is smooth and soft.
Pat the dough onto a pizza plate or cookie sheet to a big circle about 1/2 inch thick.
Cut the big circle into 16 or 20 wedges.
Use a pizza cutter to make cutting it easy.
After it is cut into wedges, poke the surface all over with a fork.
You can make pretty designs, if you want to.
Bake the big cookie at 350F for about 20 minutes.
The edges will be brown.
Use the pizza cutter to re-cut the lines in the cookie.
Allow it to cool and serve with tea for a special tea party.","url":"https://recipe.bluelayer.org/recipe/32774/shortbread-cookies"},{"id":"32763","title":"12 Grain Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Add ingredients in the above order in a 2 lb bread machine.
Select whole grain setting.","url":"https://recipe.bluelayer.org/recipe/32763/12-grain-bread-bread-machine"},{"id":"32757","title":"The Confederate Widow's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
salt, table
butter, without salt
vanilla extract","directions":"Sift the flour, cornstarch, powdered sugar and salt.
Blend in the butter, to form a smooth mixture, stir in the vanilla.
Divide the dough into 2 portions, roll, or pat, each portion into a 1/2\" thick round.
Outline six wedges into each round, with the tines of a fork.
Place on a buttered, or parchment lined, cookie sheet.
Bake 325 degrees, 20-25 minutes.
Cool on wire racks.
\"Decorate tops with almonds, bits of cherries, angelica or citron\", if desired.
(I never do.
).
When cool, separate along the fork-outlined wedge lines.
Store in an airtight container,.","url":"https://recipe.bluelayer.org/recipe/32757/the-confederate-widows-shortbread"},{"id":"32746","title":"Canadian Maple Shortbread","ingredients":"syrup, maple, canadian
butter, without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Maple butter: In a small saucepan, bring the maple syrup to a boil and reduce by half (this should take about 15 minutes) Remove from heat and let it stand at room temp.
When it is cool, add the butter and stir or gently whisk until well blended.
Place in frigde until firm.
This makes about 3/4 cup.
Shortbread: In a food processor or blender, combine the maple butter, flour and salt.
Use the pulse setting to combine well the ingredients.
Take it out of the blender/food processor and shape it into a ball.
Flatten it to a disc shape.
Wrap in plastic and refrigerate until well chilled.
Preheat oven to 350F and position rack to centre of oven.
Remove dough from the fridge and roll it out to about 1/4 inch thickness.
Cut dough into desired shapes (I use a maple leaf shaped cookie cutter... very Canadian, eh?)
Place cookies on ungreased cookie sheet and bake until slightly golden brown (about 10-15 min, depending on your oven).","url":"https://recipe.bluelayer.org/recipe/32746/canadian-maple-shortbread"},{"id":"32734","title":"Sweet Potatoes and Apples Au Gratin Recipe","ingredients":"apples, raw, with skin
lemon juice, raw
sweet potato, raw, unprepared
syrup, maple, canadian
butter, without salt
salt, table
spices, pepper, black
delallo, italian seasoned breadcrumbs,
oil, olive, salad or cooking
spices, cinnamon, ground
spices, nutmeg, ground
vinegar, cider","directions":"Place apples in a large bowl; sprinkle with lemon juice.
Add the sweet potatoes, syrup, butter, salt and pepper; toss to coat.
Transfer to a 3-qt.
baking dish coated with cooking spray.
Bake, uncovered, at 400 for 35-40 minutes or until apples are tender, stirring once.
In a small bowl, combine the bread crumbs, oil, cinnamon, nutmeg and vinegar; sprinkle over potato mixture.
Bake 10-15 minutes longer or until topping is golden brown.
Yield: 12 servings.
Nutritional Facts 1 serving equals 130 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 136 mg sodium, 27 g carbohydrate, 3 g fiber, 2 g protein.
Diabetic Exchange: 2 starch.
Originally published as Sweet Potatoes and Apples Au Gratin in Light & Tasty October/November 2007, p41.","url":"https://recipe.bluelayer.org/recipe/32734/sweet-potatoes-and-apples-au-gratin-recipe"},{"id":"32722","title":"Honey Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
honey","directions":"mix yeast ingredients in bowl of stand mixer and let sit for 15 minutes
add dry ingredients, then add wet ingredients
mix on low speeds until all ingredients are incorporated
mix on medium speed for 3-4 minutes
remove dough from bowl and knead by hand on a clean dry surface for an additional 3-4 minutes
grease bottom of large bowl with 1-2 teaspoons vegetable oil
place dough in bowl, turn to coat with oil and cover with a damp cloth
place in warm space to double in size (about 1-1&1/2 hours)
grease and flour a 9x4 inch loaf pan
after dough has doubled in size, punch down to eliminate bubbles, shape into loaf and place in greased loaf pan
sprinkle with dry oats and press into dough
place in warm area and allow to double in size again (about 1-1&1/2 hours)
pre heat oven to 350 F
bake for 30 minutes on bottom rack","url":"https://recipe.bluelayer.org/recipe/32722/honey-wheat-bread"},{"id":"32720","title":"Cinnamon Raisin Swirl Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
raisins, seeded
sugars, granulated
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 375F.
Heat the milk and water to 110-115F.
Cut butter into chunks and add it to the milk mixture and stir until the butter is melted.
Add the mashed potatoes and cool to lukewarm
Mix together 3 1/2 cups flour, 1/4 cup of sugar and the salt and yeast in the bowl of a mixer with your dough hook attached.
Add the milk/butter mixture and mix until smooth.
Stir in the raisins and mix to incorporate.
Gradually add the remaining flour 1/2 cup at a time until all is incorporated.
The dough will be stiff.
Dump it out onto a floured surface and continue to knead the dough until smooth and elastic (like a babys bottom).
This should take around 8 minutes.
Then place dough in a large, greased bowl, cover with a damp towel and let rise in a draft free place for 1.5 hours until double in bulk.
Mix 1/2 cup sugar and cinnamon together and set aside.
Remove dough from bowl, cut in half.
Roll one half of dough out to 8x16 inch rectangle, sprinkle with half the sugar mixture.
From narrow side roll up jellyroll fashion, pinch edges together and place in greased loaf pan.
Repeat for other piece of dough.
Let loaves rise 1 hour in a draft free place.
Brush tops of loaves with 4 tablespoons of melted butter and bake on middle rack of oven for 35 to 40 minutes.
Loaf is done when you hear a hollow sound when you tap the bottom of the loaf.","url":"https://recipe.bluelayer.org/recipe/32720/cinnamon-raisin-swirl-bread"},{"id":"32703","title":"Sourdough Oatmeal Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/32703/sourdough-oatmeal-bread"},{"id":"32702","title":"Spinach Gratin","ingredients":"spinach, raw
animal fat, bacon grease
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
salt, table
cheese, parmesan, hard
bread crumbs, dry, grated, plain","directions":"Wash the spinach, and do not dry it.
Place it in a large pot over high heat, with just the water droplets that are still clinging to it from washing.
Cover, and cook until wilted, stirring occasionally, about 5 minutes.
Transfer spinach to a colander, and immediately fill the pot with cold water.
Plunge spinach into the cold water to stop the cooking, and drain it again.
Squeeze the spinach, small handfuls at a time, to extract as much water as possible.
Coarsely chop the spinach.
You should have about 1 cup of chopped, cooked spinach when you are done with this process.
Wipe out the spinach pot and melt 1 tablespoon butter over medium-high heat and add spinach.
Cook until all the moisture has cooked out of the spinach, about 5 minutes.
When you press a spoon or spatula into the spinach, you should see no liquid.
Decrease heat to medium-low, and sprinkle the flour over spinach.
Stir for 2 minutes, cooking the flour.
Add the stock, a little bit at a time, stirring between each addition.
Simmer about 2 minutes, until all of the liquid is absorbed.
Season with salt and pepper to taste, keeping in mind that the addition of cheese will make it a little saltier than it is at this point.
Preheat oven to 375F.
Lightly butter a small, shallow baking dish.
Stir half the cheese into the spinach mixture, and pour the mixture into the baking dish.
Mix the remaining cheese and the panko, and sprinkle on top of the spinach.
Melt 1/2 tablespoon butter, and drizzle over the top of the spinach.
Bake until the top is golden brown, 15-20 minutes.
Allow it to cool about 5 minutes, and enjoy!","url":"https://recipe.bluelayer.org/recipe/32702/spinach-gratin"},{"id":"32701","title":"Fabulous Oregano Bread (or Pizza Dough)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
spices, oregano, dried
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in order in your bread machine using the regular bread cycle.
If you want pizza dough, use the\"dough\" setting and roll out flat on a floured surface.
Preheat your oven to 400.
Spray your cooking pan with Pam.
You can also sprinkle a little cornmeal on the pan if you wish.
Lay dough out on your pan and cover with cling film OR apply a little extra olive oil over the surface of the dough.
Let rise for 1/2 hour.
Bake for 15-20 minutes.
Remove from oven, apply toppings and continue baking until toppings are done.
If you wish to make a freeform loaf: Preheat oven to 350F.
Form loaf on a prepared baking sheet, cover with cling and let rise until doubled.
Bake until golden brown and sounds hollow when thumped (about 30 minutes).
Remove to a cooling rack and lightly coat with butter while still hot for a tender crust.","url":"https://recipe.bluelayer.org/recipe/32701/fabulous-oregano-bread-or-pizza-dough"},{"id":"32698","title":"Microwave Stuffed Mushrooms With Spinach Recipe","ingredients":"spinach, raw
cheese, cheddar
mushrooms, white, raw
bread crumbs, dry, grated, plain
spices, thyme, dried
salt, table","directions":"Remove souffle from foil.
Divide in half with sharp knife.
Return to freezer.
In small bowl, defrost at 50% power for 2-5 min.
Fold in other ingredients, except mushrooms.
Wash mushrooms, remove and chop stems.
Place stems in small bowl with butter.
Microwave at high for 1 1/2 to 2 1/2 min.
Mix with other ingredients and stuff caps.
Microwave 1 1/2 to 3 min, rotating caps.","url":"https://recipe.bluelayer.org/recipe/32698/microwave-stuffed-mushrooms-with-spinach-recipe"},{"id":"32688","title":"All-Purpose Oatmeal Bread Dough","ingredients":"wheat flours, bread, unenriched
oats
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place all of the ingredients into the bread maker case and put the yeast into the yeast container.
Leave the bread maker to do everything as far as the first rising.
After the first rising, divide into as many pieces as you like, cover with plastic wrap and a damp cloth, and let sit for 20 minutes.
Next, transfer into whatever baking pan you are using The main photo that I uploaded shows iced apple custard rolls.
This time I made walnut and red bean paste rolls.
Leave rise for a second time by using your oven's bread proofing function at 40C for 20~25 minutes.
This is where you should coat with the glaze.
Bake for 13-15 minutes in an oven that has been preheated to 180C, and then they are complete.","url":"https://recipe.bluelayer.org/recipe/32688/all-purpose-oatmeal-bread-dough"},{"id":"32683","title":"Apple-Cinnamon Granola Bread","ingredients":"water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cereals ready-to-eat, granola, homemade
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Measure carefully, placing all ingredients in bread machine pan in the order written above.
Select Whole Wheat or Basic/White cycle.
Use medium or light crust color.","url":"https://recipe.bluelayer.org/recipe/32683/apple-cinnamon-granola-bread"},{"id":"32680","title":"Buckwheat Flatbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"\"Buckwheat flour is available in health food and specialty stores.
It has a musty, earthy flavor that gives an interesting twist to this simple, traditional flatbread-style cracker.
It goes well with fruit and cheese.
In the food processor or possibly in a large bowl, combine the flours and salt.
In a slow stream, stir in sufficient of the water to create a soft, but not sticky, dough.
Remove to a well-floured surface or possibly pastry cloth and knead lightly.
Cut the dough into 6 equal portions and roll each piece into a large, thin circle, approximately 1/16 inch thick and 8 inches in diameter.
Prick each circle all over with the tines of a fork.
To cook, gently place the circles, one at a time, on a warm griddle or possibly saute/fry pan.
Cook over medium heat till pale brown spots begin to develop on the underside of the cracker, 2 to 3 min.
Flip the cracker to cook the second side.
Continue flipping in this manner till the cracker feels dry and crisp.
Remove to a rack to cold.
If upon cooling the cracker remains slightly pliable, you may return it to the pan for further cooking, or possibly place in a preheated 350 F. oven for a few min, till fully \"dry out.\"
Yield: 6.
VARIATIONS: For a crunchier cracker, add in 1/3 c. buckwheat groats and increase the water slightly.
Buckwheat has a strong flavor.
According to your taste, you may wish to increase the all-purpose flour and decrease the amount of buckwheat.","url":"https://recipe.bluelayer.org/recipe/32680/buckwheat-flatbread-recipe"},{"id":"32672","title":"Applesauce Bread (Abm) Recipe","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apples, raw, with skin
spices, cinnamon, ground
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt","directions":"Add in ingredients in order listed.
Program for regular setting.
Push start.","url":"https://recipe.bluelayer.org/recipe/32672/applesauce-bread-abm-recipe"},{"id":"32670","title":"Irish Soda Bread Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking soda
salt, table
spices, nutmeg, ground
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
oats
sugars, granulated","directions":"Preheat oven to 425 degrees.
Stir together dry ingredients in a medium bowl.
Add buttermilk and stir to combine.
Mix by hand until a dough starts to form.
Transfer to a lightly floured surface and knead into a ball.
Pat dough into a 7-8 inch circle about one inch thick.
Cut into six large or 10 small scones (or whatever shape your heart desires).
Transfer scones to baking pan with parchment or thats lightly floured.
Brush the tops of scones with buttermilk, then sprinkle the oats and turbinado sugar over them.
Bake for 20 minutes or until theyre lightly brown and have a hollow sound when you tap the bottoms.
Let cool for a few minutes and spread with your favorite jam while theyre still warm.","url":"https://recipe.bluelayer.org/recipe/32670/irish-soda-bread-scones"},{"id":"32652","title":"Mikey's Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 375 degrees F (190 degrees C).
Grease a 9x5-inch loaf pan.
Whisk flour, oats, sugar, baking powder, and salt together in a bowl.
Stir beer and butter into flour mixture using a wooden spoon until dough is well mixed; pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
Cool bread for 10 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/32652/mikeys-beer-bread"},{"id":"32645","title":"Southern Corn Bread Granny's Style Recipe","ingredients":"cornmeal, degermed, unenriched, yellow
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees.
Heat stove eye on medium.
Use a small skillet, put 1/3 c. of corn oil in it.
Sprinkle 1 big Tbsp.
of cornmeal in oil while being heated on the stove, till meal is brown.
Pour fold in skillet - oil will come up on sides, spoon oil over entire top.
Bake for 15 min or possibly till golden.","url":"https://recipe.bluelayer.org/recipe/32645/southern-corn-bread-grannys-style-recipe"},{"id":"32644","title":"Praline Sweet Potato Bread","ingredients":"sweet potato, raw, unprepared
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
nuts, pecans
sugars, brown
salt, table
spices, nutmeg, ground
wheat flours, bread, unenriched","directions":"Measure ingredients carefully, and put into loaf pan in order that bread machine manufacturer recommends.
Select'sweet' or'basic' cycle, use medium or light crust color.
Don't use delay cycles!
Remove baked bread from pan and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/32644/praline-sweet-potato-bread"},{"id":"32641","title":"Basic Soda Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Two main factors have long affected the historic course of Irish bread making.
The first is related to the climate, in which this land is greatly influenced by the gulf Stream to the extent which it is neither warm in the summer nor cool in the winter.
Hence, the forty shades of green and the fact which traditional hard wheats utilized in bread baking don't grow well.
At least in the last millennium, Ireland has been relatively plentiful in fuel for baking.
Various medieval overlords of Ireland were never able to exercise tight control over the forest land so firewood could be freely poached.
As a result, anyone with a hearthstone could afford to bake on a small scale.
In Ireland plain soda bread is as likely to be served as a accompaniment to a main meal in order to soak up the gravy as it's likely to appear with the breakfast in a fry.
Soda bread comes in white or possibly brown varieties and is served as a cake or possibly a farl, based on regional differences.
We'll being including all the various Soda Bread variations during our All-Irish Cooking month at Recipe-a-Day!
Sift the dry ingredients together several times in a large mixing bowl to make sure the bicarbonate of soda is proportionately distributed.
Create a well in the center of the dry ingredients and a pour about three-quarters of the buttermilk into the center and start stirring.
Continue to mix till you achieve a dough which is raggy and very soft.
Add in more buttermilk sparingly is you need it, as local conditions of humidity and temperature greatly impact the mix.
Blend quickly, but not too energetically till the whole mass of dough has become a floury, raggy consistency.
Turn the contents of the bowl out onto a lightly floured surface and start to knead the bread.
Your primary concern is speed in kneading.
The chemical reaction of the bicarbonate of soda with the acidic buttermilk starts as soon as they meet.
You need to get the Soda Bread into the oven while the reactions running high, so do not over knead.
Spend about 30-seconds kneading the dough and shape the bread into a slightly domed circle about 6 to 8-inches in diameter.
Place the dough on a baking sheet which has been lightly dusted with flour and use a sharp knife to cut across the circle making sure the cut goes about halfway down through the sides of the circle of dough so which it will flower properly.
Bake for about 10-min in a 350-F to 400-F Degree pre-heated oven, then decrease the heat and continue to bake another 30 to 35-min till you can tap the loaf and a hallowish sound is produced.
For a crunchy crust place the cooked cake on the rack to cold.
For a softer crust, wrap the cake in a clean dishcloth and store as soon as it\"s out of the oven.
Either way, the soda bread is wonderful sliced or possibly split and served warm with sweet butter and the jelly or possibly jam of your choice.","url":"https://recipe.bluelayer.org/recipe/32641/basic-soda-bread-recipe"},{"id":"32633","title":"Cinnamon Raisin Oatmeal Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
oil, olive, salad or cooking
salt, table
salt, table
leavening agents, yeast, baker's, active dry
spices, cinnamon, ground
raisins, seeded","directions":"At least half an hour before you begin, soak the raisins in warm water.
Next, soak the oats in the 2 1/2 cups water for 20 to 30 minutes.
If you are using active dry yeast instead of instant yeast, which I did, withhold 1/2 cup of the water to proof the yeast inches.
Mix the flours, yeast, milk, honey, oil, salt, and cinnamon into the oats.
Mix well, until all of the flour is hydrated.
Knead by hand for 5 minutes or in a standmixer for 3, then mix in the drained raisins.
Knead or mix until the raisins are distributed throughout the dough.
Cover the bowl of dough and allow it to rise for 1 hour.
Then remove the dough from the bowl and fold it, degassing it gently as you do.
Place the dough on a floured work surface, top side down.
Fold the dough in thirds, like a letter, gently degassing as you do.
Fold in thirds again the other way.
Flip the dough over, dust off as much of the raw flour as you can, and place it back into the bowl.
Cover the bowl and allow the dough to rise in bulk again for another hour.
Then divide the dough in thirds and shape the loaves.
Place each shaped loaf into a greased bread pan.
Spray or gently brush each loaf with water and sprinkle with some more oats.
Cover the pans and set aside to rise until the loaves crest above the edge of the pans, roughly 90 minutes.
Preheat the oven to 450.
Place the loaves in the center rack of the oven.
After 5 minutes, reduce the oven temperature to 375.
Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped, and the internal temperature of the loaf registers above 185 degrees when measured with an instant read thermometer.","url":"https://recipe.bluelayer.org/recipe/32633/cinnamon-raisin-oatmeal-bread"},{"id":"32618","title":"Carrot Cornbread (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
seeds, flaxseed
water, bottled, generic
soymilk, original and vanilla, unfortified
syrup, maple, canadian
oil, canola
vanilla extract
carrots, raw","directions":"Preheat oven to 350 degrees F, then oil & flour a 10\"x6\" loaf pan.
In a large mixing bowl, combine flour, cornmeal, baking powder, salt & flax meal.
In another mixing bowl, combine the water, soy milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
Turn the loaf right side up & let it cool to room temperature before slicing & serving.","url":"https://recipe.bluelayer.org/recipe/32618/carrot-cornbread-vegan"},{"id":"32615","title":"Banana Corn Bread Loaf","ingredients":"wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
bananas, raw","directions":"Process the ingredients according to the manufacturer's instructions 2.
Add mashed banana to milk in machine.
Set machine on \"light crust\" setting.","url":"https://recipe.bluelayer.org/recipe/32615/banana-corn-bread-loaf"},{"id":"32605","title":"Whole Wheat French Bread (Bread Machine)","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the bread pan in the order the manufacturer recommends.
I run mine on the 2 lb white bread cycle, and it always comes out perfect!","url":"https://recipe.bluelayer.org/recipe/32605/whole-wheat-french-bread-bread-machine"},{"id":"32600","title":"Fat Free Banana Bran Bread","ingredients":"bananas, raw
egg substitute, powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated","directions":"Beat together banana, egg substitute, applesauce, bran cereal, and vanilla.
Set aside.
In another bowl, mix whole wheat flour, all purpose flour, baking powder, baking soda, salt, and sugar.
Combine wet and dry ingredients, sitrring only until moistened.
Spoon batter into greased loaf pan.
Bake at 340 degrees for 50 minutes to 1 hour or until a toothpick comes out clean.
Renmove from oven and cool in pan for 5 minutes.
Remove from pan.
Cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/32600/fat-free-banana-bran-bread"},{"id":"32594","title":"Gyro Burgers Recipe","ingredients":"cheese, feta
bread crumbs, dry, grated, plain
spices, oregano, dried
spices, garlic powder
spices, pepper, black
beef, grass-fed, ground, raw","directions":"In a mixing bowl, combine Feta cheese, bread crumbs, oregano, garlic pwdr and pepper.
Add in meat, then mix well.
Shape meat mix into 4 (1/2 inch) thick oval-shaped patties.
Place in a 10 x 6 x 2 inch baking dish.
Cover with waxed paper.
Microwave patties on HIGH 6 to 8 min or possibly till done, turning patties and rotating the dish a half-turn once.","url":"https://recipe.bluelayer.org/recipe/32594/gyro-burgers-recipe"},{"id":"32582","title":"Berber Soft Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix flour and salt in processor.
Add in 1 c. warm water and 4 Tbsp.
oil; blend till ball forms.
Remove dough from processor.
Using oiled hands, divide dough into 3 equal pcs.
Roll each piece on lightly floured surface into 9-inch round about 1/4-inch thick.
Heat 1 Tbsp.
oil in medium (10-inch-diameter) nonstick skillet over medium heat.
Add in 1 dough round to skillet; reduce heat to medium-low and cook till golden brown on bottom, about 5 min.
Turn bread over; cook till golden brown on bottom and bread is cooked through, about 5 min.
Transfer bread to plate.
Tent with foil to keep hot.
Repeat with remaining oil and dough.
Break hot bread into pcs, drizzle with honey, and serve.
This recipe yields three 9-inch rounds.
Comments: Robert Colombi of Paris, France, writes: \"My mother was Sicilian and my father, Corsican, but I was born in Morocco and lived there for many years.
As I became older, I developed a stronger interest in cooking, especially after I moved to France and got married.
I guess I started to feel very nostalgic about the country of my childhood, and it became more important for me to remember and re-create those tastes for my French friends and family.\"
Reminiscent of lightly fried pita bread, this rustic treat is good for breakfast.
It is named after the first inhabitants of North Africa.
Yield: 3 round breads","url":"https://recipe.bluelayer.org/recipe/32582/berber-soft-bread-recipe"},{"id":"32561","title":"German Rye Bread With Caraway Seeds","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
beverages, ovaltine, classic malt powder
butter, without salt
spices, caraway seed","directions":"Place 8oz of the rye flour and the yeast in a large mixing bowl.
Add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter
Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.
Add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough.
Dust the inside of a rye loaf basket with flour.
Shape the dough into a loaf and place in the basket.
Set aside to rise for 2 hours.
Preheat the oven to 425F
Place the risen loaf on a baking tray lined with baking parchment.
Dust lightly with rye flour and bake for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/32561/german-rye-bread-with-caraway-seeds"},{"id":"32545","title":"Oil-free and Egg-free Tofu Brownies","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
tofu, raw, regular, prepared with calcium sulfate
miso
marmalade, orange
syrup, maple, canadian
beans, snap, green, raw
nuts, walnuts, english
jams and preserves, apricot","directions":"Add the powder ingredients marked with to a bowl and mix together with a whisk.
If you have time, roast the walnuts for 5 minutes at 180C and finely chop.
Preheat the oven to 180C.
In a separate bowl, cream together the tofu and miso.
Add the marmalade, maple syrup, orange peel and vanilla beans to the bowl from Step 2 and mix in well.
Add the contents of the bowl from Step 2 into the bowl from Step 1 all at once and mix in gently with a rubber spatula.
Add in the walnuts whilst the mixture is still lumpy.
Line a pound cake tin with parchment paper and pour in the mixture.
Level out the surface and bake for 18-20 minutes at 180C.
For this design, I cut out a heart-shaped piece of paper with a cutter and rested it on the center of the brownie.
I then sifted powdered sugar over the top.
Simple version without orange: Take away the marmalade and orange peel and instead use 4 1/2 tablespoons maple syrup, 1/2 tablespoon water.","url":"https://recipe.bluelayer.org/recipe/32545/oil-free-and-egg-free-tofu-brownies"},{"id":"32531","title":"Shortbread Dipped in Dark Chocolate and Sprinkled with Salted Pistachios","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw","directions":"Preheat oven to 325 degrees F.
Cream butter and brown sugar together.
Slowly add flour until dough comes together.
Butter or grease a 9x9 glass baking dish and spread dough out evenly.
Take a fork and prick across the cookie dough.
Bake for 25 minutes or until light golden brown.
Let cool.
In a Pyrex cup, microwave the semi-sweet chocolate chips in 30-second intervals, stirring between each time, until melted.
(Should only take a total of 1 minute.)
Cut the shortbread into short sticks, dip one end in the chocolate and sprinkle with or roll in the chopped pistachios.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/32531/shortbread-dipped-in-dark-chocolate-and-sprinkled-with-salted-pistachios"},{"id":"32490","title":"Super Easy Milk-enriched White Bread","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
leavening agents, yeast, baker's, active dry
salt, table","directions":"Combine milk and sugar.
Microwave to warm slightly (about 35 to 40C).
Melt the butter in a hot water bath or the microwave (10 to 20 seconds).
Add to the mixture from step 1 and mix lightly.
When mixed, spread out the yeast.
Let it soak for 1 minute.
After the yeast is soaked, mix everything up.
Add the strong flour and salt.
Use a spatula or a spoon to stir it up.
Stir for 20 to 30 seconds.
Cover with plastic wrap.
Use the dough rising setting of your oven (at 30 to 40C) and let it rise for 30 minutes (first rising).
The size should double when the first rising is complete.
Mix the dough again and punch out the air.
Line your pound cake tin with parchment paper and pour in the dough.
Smooth out the surface.
Here's how it looks like after it's poured into the pan.
Let it rise again for 30 minutes at 30 to 40 minutes.
When the dough has risen almost to the height of the pan, bake in a 200C to 220C preheated oven.
When baking, add a pudding cup of hot water on the side of the pound tin.
This prevents the bread from drying up and makes it nice and fluffy.
Bake for 20 minutes at 200C to 220C.
When done, drop the pan onto your work surface to remove air.
Remove from the pan.
Also remove the parchment paper.
This milk-enriched bread is really fluffy inside.
Slice it nice and gently because it's so soft.
Enjoy it as it is, or toast to serve .","url":"https://recipe.bluelayer.org/recipe/32490/super-easy-milk-enriched-white-bread"},{"id":"32486","title":"Caribbean Crunch Shortbread","ingredients":"butter, without salt
sugars, powdered
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties","directions":"Beat butter, brown sugar, powdered sugar and salt in large bowl with electric mixer at medium speed until creamy.
Add flour 1/2 cup at a time, beating after each addition.
Stir in dried fruit.
Shape dough into 14-inch log.
Wrap in plastic wrap; refrigerate 1 hour.
Preheat oven to 300 degrees F. Cut log ino 1/2 inch thick slices; place on ungreased cookie sheets.
Bake 20-25 minutes or until cookies are set and lightly browned.
Cool on cookie sheets 5 minutes.
Remove to wire racks; cool completely.
Time to make includes 1 hour refrigeration time.","url":"https://recipe.bluelayer.org/recipe/32486/caribbean-crunch-shortbread"},{"id":"32478","title":"Rapid Cheese and Onion Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
wheat flours, bread, unenriched
onions, raw
cheese, cheddar
leavening agents, yeast, baker's, active dry","directions":"Follow directions for your bread machine.
My machine directs to measure all ingredients in the order listed into the baking pan.
(I combine the water and powdered milk and heat in the microwave on high for about 30 seconds before putting in the pan.
).
Insert baking pan into the oven chamber and secure pan.
Select rapid setting and 2 pound loaf.
When the cycle is complete, I put the loaf in a large zip lock bag, seal the bag, and place on a wire rack to cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/32478/rapid-cheese-and-onion-bread-bread-machine"},{"id":"32471","title":"Dusty Cauliflower","ingredients":"cauliflower, raw
oil, olive, salad or cooking
oat bran, raw
bread crumbs, dry, grated, plain
cheese, parmesan, hard
spices, pepper, black
spices, garlic powder","directions":"Preheat oven to 400 degrees and spray a 10 x 15 inch pan with cooking spray.
Place the cauliflower in a large bowl, drizzle with oil and toss to coat.
Combine the remaining ingredients and sprinkle over cauliflower, tossing to coat.
Spread the cauliflower in prepared pan and sprinkle with any remaining crumbs.
Bake 18 to 20 minutes, until lightly browned.","url":"https://recipe.bluelayer.org/recipe/32471/dusty-cauliflower"},{"id":"32469","title":"Rosemary Rum Raisin Soda Bread with Pecans","ingredients":"alcoholic beverage, distilled, rum, 80 proof
raisins, seeded
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, rosemary, dried
nuts, pecans
yogurt, greek, plain, nonfat
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats","directions":"Combine the rum and raisins in a small saucepan.
Bring to a boil.
Simmer for 30 seconds, then remove from heat.
Cover the pan and allow the raisins to macerate for at least 4 hours, but preferably overnight.
When youre ready to bake the bread, preheat the oven to 375 F. Coat a baking sheet with olive oil and lightly dust it with flour, or line it with parchment paper.
In a large mixing bowl whisk together the flours, baking soda, salt, and rosemary.
Stir in the toasted pecans.
Set aside.
In a separate bowl combine the raisin and rum mixture with the yogurt and honey.
Add the wet ingredients into the dry.
Mix until the dough is too stiff to stir.
Use your hands to bring it together in the bowl.
Add additional yogurt one teaspoon at a time if its too dry.
You want a stiff, slightly tacky ball.
Turn dough onto a lightly floured board and shape it into a round loaf.
(Dont over-knead the dough.
Too much kneading will produce a tough bread).
Transfer the loaf to the prepared baking sheet.
Use a sharp knife to make deep slashes across the top of the loaf, 4-6 cuts about half way through.
Brush the top of the loaf with milk.
Sprinkle with seeds or oats if using.
Bake at 375 F for 40-45 minutes, until a toothpick comes out clean.
When you tap the loaf, it will sound hollow.
Cool on a wire rack.
Serve warm or at room temperature with a generous slather of butter.","url":"https://recipe.bluelayer.org/recipe/32469/rosemary-rum-raisin-soda-bread-with-pecans"},{"id":"32458","title":"Mango Bread (Lower Cal)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
egg substitute, powder
butter, without salt
sugars, granulated
mango nectar, canned","directions":"Preheat oven to 350F.
Grease and flour 9x5 inch loaf pans.
Sift the flour, baking soda, baking powder and cinnamon into a small bowl.
In a large mixing bowl, combine eggs, smart balance, and sugar and mix with dry ingredients until well blended.
Fold in mango and then pour into loaf pans
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Let cool 10 to 15 minutes, unmold and let completely cool on baking racks.","url":"https://recipe.bluelayer.org/recipe/32458/mango-bread-lower-cal"},{"id":"32442","title":"Scottish Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Pre heat oven to 275.
Cream butter in large bowl.
Add sugar and mix well.
Add flour gradually, kneading dough on work surface.
When dough no longer sticks to surface, roll out 1/4 inch thick.
Cut into shapes with cookie cutter.
Arrange cookies on ungreased cookie sheet.
Bake 45 to 50 minutes or until cookies are lightly browned.","url":"https://recipe.bluelayer.org/recipe/32442/scottish-shortbread"},{"id":"32437","title":"Bacon Wrapped Breadsticks","ingredients":"seeds, sesame seeds, whole, dried
bacon, meatless
cheese, parmesan, hard","directions":"Preheat oven to 350F.
Wrap breadsticks in bacon.
Place on cookie sheet and bake for 30 minutes.
Dredge through parmesan while hot.
Allow to cool and crisp, then serve.","url":"https://recipe.bluelayer.org/recipe/32437/bacon-wrapped-breadsticks"},{"id":"32419","title":"Bacon Cheese Puffs","ingredients":"bacon, meatless
cheese, cheddar
mustard, prepared, yellow
salad dressing, mayonnaise, regular
wheat flours, bread, unenriched","directions":"Cook bacon crumble and set aside.
In med.
bowl combine bacon cheese mustard and mayo.
Stir well.
Arrange bread on cookie sheet.
Spoon mixture on to each slice of bread.
Place under preheated broiler for 5 minutes until bubbly.","url":"https://recipe.bluelayer.org/recipe/32419/bacon-cheese-puffs"},{"id":"32417","title":"Easy Shortbread","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated","directions":"Preheat oven to 350F.
Place 1 cup sugar in food processor; blend 30 sec.
(or use fruit sugar).
Add to softened butter and cream mixture until very fluffy.
Combine flour and rice flour.
Beat into batter in small portions.
Turn batter out onto a lightly floured surface.
Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed.
Press into a 15 x 9 jelly roll pan.
Score into bars with a sharp knife.
Prick surface with fork.
Sprinkle with remaining 2 T sugar.
Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes.
Cut along scored lines, cool and store in air tight container.
(Good recipe from Toronto Star, very
fast.)","url":"https://recipe.bluelayer.org/recipe/32417/easy-shortbread"},{"id":"32406","title":"Easy Buttermilk Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Place flour,, baking soda, salt in bread machine.
Heat up buttermilk & butter to 110 degrees F.
add yeast to buttermilk mixture.","url":"https://recipe.bluelayer.org/recipe/32406/easy-buttermilk-bread"},{"id":"32402","title":"Rose's Crescents (Holiday Shortbread Cookies)","ingredients":"nuts, almonds
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, cinnamon, ground","directions":"Sift the flour and salt together and set aside.
Chop the almonds in a food processor or with a hand chopper until finely chopped.
In a large bowl (I use a KitchenAid standing mixer), combine butter, margarine, sugar and almonds.
Beat at medium speed until light and fluffy.
It may require stopping the mixer and scrapping the sides.
Gradually add the flour mixture and beat until well mixed.
You'll likely have to scrap the sides of the bowl occasionally to ensure that all the ingredients are combined.
The result will be a fairly sticky dough.
Place the dough on wax paper and shape into a rectangle (4 x 6 x 1) and then wrap tightly in plastic wrap.
Refrigerate for a minimum of two hours or overnight.
Preheat the oven to 325.
Cut the dough into eight sections.
Working with two sections at a time (keep the rest of the dough refrigerated), pinch off small balls of dough (bigger than a marble but smaller than a golf ball).
On a floured surface, roll the dough into a rope about the size and length of your pinkie.
Shape the ropes into crescent (half-moon) shapes.
Place on ungreased cookied sheets and bake for 10-13 minutes until set.
The edges should be golden brown.
Cool on the cookie sheet for 10 minute.
Remove promptly and roll in topping mixture.","url":"https://recipe.bluelayer.org/recipe/32402/roses-crescents-holiday-shortbread-cookies"},{"id":"32390","title":"Oatmeal Bread II","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oats
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select White Bread setting, and Start.","url":"https://recipe.bluelayer.org/recipe/32390/oatmeal-bread-ii"},{"id":"32378","title":"Sour Cream Pastry Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cream, sour, cultured","directions":"Put the flour and salt in a 3-quart bowl, and stir to blend.
Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs.
Stir in the sour cream with a fork.
The pastry will appear dry because the sour cream is thick and does not disperse easily.
With your hands, manipulate dough into a ball.
Divide dough as recipe directs.
Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days.
The dough can be frozen for up to 1 month.month.","url":"https://recipe.bluelayer.org/recipe/32378/sour-cream-pastry-dough"},{"id":"32370","title":"Onion Dip","ingredients":"dill weed, fresh
onions, raw
salad dressing, mayonnaise, regular
mustard, prepared, yellow
cheese, ricotta, whole milk
yogurt, greek, plain, nonfat","directions":"Blend all ingredients in a food processor, or combine in a blender.
Process the mixture for 30 seconds until the texture is smooth and creamy.
Store covered in the refrigerator.
Served on raw vegetables, fat free crackers or small breads.
Also great on potato chips.","url":"https://recipe.bluelayer.org/recipe/32370/onion-dip"},{"id":"32351","title":"My Mashed Sweet Red Kidney Beans","ingredients":"beans, kidney, all types, mature seeds, raw
sugars, granulated
salt, table
water, bottled, generic","directions":"Wash the beans and then soak in 4 cups of water for 8 hours.
Put the beans and the water they were soaked in into a pot.
Bring to a boil on high heat, uncovered.
Once boiling, lower the heat to low and simmer for 3-4 minutes.
Put the beans in a colander and drain.
Add the beans and the 3 cups of water to a pressure cooker and turn the heat to high.
Once pressurized, lower the heat to low and cook for 4 more minutes.
Turn off the heat and let it sit until the pressure is released.
Mash about 2 ladles of beans through a strainer and then return to the pot.
Add sugar and turn the heat to medium.
Cook, stirring and mashing the beans, for 10 minutes.
Lastly, add the salt and give it a quick stir.
All done.
Or in a chilled pudding.
Or toss the beans into bread dough and bake loaves","url":"https://recipe.bluelayer.org/recipe/32351/my-mashed-sweet-red-kidney-beans"},{"id":"32350","title":"Red Wagon Butter","ingredients":"butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Melt the margarine in the microwave or on top of the stove.
Stir in the yeast.
Microwave or continue cooking on the stove until the mixture is bubbly and slightly thickened.
My microwave does this in about 30 seconds.
Stir again and spread on fresh baked bread or toast.
For Vegan use Vegan margarine.","url":"https://recipe.bluelayer.org/recipe/32350/red-wagon-butter"},{"id":"32347","title":"Country Buttermilk Quickbread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, corn, peanut, and olive
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees F.
Stir dry ingredients together until well mixed.
Combine oil with buttermilk, add to flour mixture.
Mix well.
Turn batter onto a floured board and knead until dough is smooth.
Shape into a flat round loaf on a non-stick baking tin sprayed with cooking spray.
Bake in a preheated 425 degrees F. oven 40 to 45 minutes.
Cool servings.","url":"https://recipe.bluelayer.org/recipe/32347/country-buttermilk-quickbread"},{"id":"32335","title":"Cottage Cheese Spread","ingredients":"salt, table
spices, pepper, black
cheese, cottage, creamed, large or small curd","directions":"Combine all information in a blender or food processor.
Process until thick and smooth.
Store in an airtight container in the refrigerator.
*This recipe makes about 1 cup of cheese spread.
*
**This is an Amish favorite that they use as a spread on freshly baked bread.
**","url":"https://recipe.bluelayer.org/recipe/32335/cottage-cheese-spread"},{"id":"32330","title":"Peanut Butter Honey Oatmeal Bread (Abm)","ingredients":"water, bottled, generic
butter, without salt
peanut butter, smooth style, without salt
honey
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine according to manufacturer's instructions.
Let run!","url":"https://recipe.bluelayer.org/recipe/32330/peanut-butter-honey-oatmeal-bread-abm"},{"id":"32326","title":"Fresh and Easy Whole Wheat Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"In a large bowl, mix the all purpose flour, baking soda, cream of tartar and salt together.
Stir in the whole wheat flour and mix well.
Add the milk and water to the dry ingredients and mix to a soft dough.
Turn out onto a floured surface, knead lightly and then shape into a large round about 2 inches thick.
Place onto a floured baking sheet, cut a deep cross in the top and sprinkle with flour.
Bake in a preheated 425 degree F oven for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/32326/fresh-and-easy-whole-wheat-soda-bread"},{"id":"32322","title":"Sesame-Anise Bread","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
butter, without salt
sugars, granulated
seeds, sesame seeds, whole, dried
spices, anise seed
water, bottled, generic","directions":"Combine the pizza dough, olive oil, melted butter, sugar, sesame seeds, anise seeds and orange-flower water in a food processor; pulse until the ingredients are incorporated and the dough gathers around the blade.
Line a baking sheet with parchment paper and lightly oil the parchment.
Form the dough into a ball and pat into a 6-inch disk on the parchment.
Cover with a large bowl; let rise in a warm place until airy and spread into a flat round, 1 hour, 30 minutes to 2 hours.
Put an upside-down baking sheet in the oven and preheat to 400 degrees F. Remove the bowl from the dough; put the baking sheet with the dough on the hot baking sheet in the oven and bake until golden, about 15 minutes.
Reduce the oven temperature to 300 degrees F and continue baking until the bread sounds hollow when tapped, 15 to 20 more minutes.
Let cool slightly before slicing.
Photograph by Christina Holmes","url":"https://recipe.bluelayer.org/recipe/32322/sesame-anise-bread"},{"id":"32315","title":"Naan (No-Knead)","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
butter, without salt","directions":"Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe #309834.
Remove the selected dough from the refrigerator.
Lighly dust the surface with flour and cut off a 1/4 pound (peach size) piece.
With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Using your hands and a rolling pin, andd minimal flour, roll to a uniform thickness of 1/8 inch throughout (about 8 inch diameter).
Heat a heavy cast-iron skillet over high heat on the stovetop.
It's ready when water droplets flicked into the pan skitter across the surface and quickly evaporate.
Add the ghee or oil to the hot pan.
Drop the rolled dough round into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat.
Using a spatula check for doness at about 3 minutes, or sooner if deemed necessary.
Watch cafrefully and adjust heat as needed.
Flip the naan when the underside is richly browned.
Continue cooking another 2 to 6 minutes, or until it feels firm and the second side has browned.
Remove from the pan and brush with butter if the dough was cooked in oil.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/32315/naan-no-knead"},{"id":"32313","title":"Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
salt, table
leavening agents, baking soda","directions":"Dissolve the cream of tartar in the milk, then stir it into the flour with the bicarbonate of soda and the salt to make a soft but not sticky dough.
Turn the dough on to a lightly floured surface an knead it until the surface is smooth.
Form it into a 6 inch round then place the bread on a lightly greased baking tray and cut a fairly deep cross across the surface.
Bake the bread on the cente shelf of a hot oven gas mark 7/5425F/220C for about 35 minutes or until it is a pale brown colour.
Cool the bread slightly then serve it with butter and cheese.","url":"https://recipe.bluelayer.org/recipe/32313/soda-bread"},{"id":"32308","title":"Apple Cider Spiced Raisin Bread","ingredients":"raisins, seeded
apples, raw, with skin
butter, without salt
wheat flours, bread, unenriched
sugars, brown
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
leavening agents, yeast, baker's, active dry","directions":"Soak raisins in apple cider for 20 minutes.
Strain raisins from cider setting the raisins aside.
Place all ingredients but raisins in the bread machine pan in the order suggested by the manufacturer.
Select Sweet setting (recommended to use light crust setting) and start machine.
Add raisins at the last kneading.","url":"https://recipe.bluelayer.org/recipe/32308/apple-cider-spiced-raisin-bread"},{"id":"32297","title":"Disney's Chimichurri","ingredients":"onions, spring or scallions (includes tops and bulb), raw
peppers, sweet, green, raw
parsley, fresh
spices, garlic powder
oil, olive, salad or cooking
lime juice, raw
spices, pepper, black
salt, table","directions":"Blitz all in blender and serve with crusty bread, yuca fries, and steak!","url":"https://recipe.bluelayer.org/recipe/32297/disneys-chimichurri"},{"id":"32266","title":"Sesame Whole Wheat Bread Recipe","ingredients":"molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"2 - 2 1/2 c. whole wheat bread flour 2 teaspoon salt 3 tbsp.
sesame seeds 1/2 c. wheat germ
Mix the molasses, water and yeast and let sit till yeast rises to the top.
Fold in the flour (100 strokes or possibly more).
Let this \"sponge\" sit in a hot damp place or possibly under a damp towel for 20-30 min till doubled.
Mix remaining ingredients to the sponge.
Mix well and knead well till thoroughly mixed, smooth and elastic.
Let it rise as the sponge did, 25-35 min.
Punch down and loaf the dough into buttered pans.
Let rise and bake at 375 degrees for 40-50 min or possibly till the bread comes easily out of the pans.
Make sure the pans are thoroughly buttered!
Best eaten immediately with butter and honey.
Hope you can save some for later!
!","url":"https://recipe.bluelayer.org/recipe/32266/sesame-whole-wheat-bread-recipe"},{"id":"32262","title":"Whole Grain Wheat Bread","ingredients":"barley, hulled
water, bottled, generic
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
oil, olive, salad or cooking
salt, table","directions":"Starter Dough: Blend cooked grains and water in food processor or blender until creamy; pour into a large mixing bowl.
Mix in oil, salt, and yeast.
Add enough flour to make the mixture look like thick cooked cereal.
Cover thee bowl with plastic wrap or a damp towel and leave for 12-24 hours at room temperature Once starter dough is fermented, it can be refrigerated up to a week before making the bread.
To Make Bread: After the 12-24 hours, add sweetener to starter dough and stir.
Add whole wheat flour, stirring it inches As you add the white flour, the mixture will be too difficult to stir.
Knead it by hand on the bowl and continue to add white flour.
When dough is lees sticky, transfer it to a floured surface an knead 10-15 minutes or until dough is soft and springy, but not too sticky.
Wash and dry mixing bowl and oil it.
Place dough in bowl, cover, and let rise in a warm place 1 1/2 to 2 hours.
To Bake Bread: Mix water, honey, oil, and salt in a small cup and coat the top of each loaf with this mixture.
(Makes about 3 loaves) Cover and let rise in greased pans for 45-60 minutes until the loaves have doubled in size.
Test the bread for readiness.
If you press the dough and it wants to stay in, but still has a little spring, it's ready to bake.
Preheat oven to 350F.
Bake 45-50 minutes.
Bread will come out of pans after cooling 5 minutes.
Let cool 30 minutes until slicing (if you can wait!
).
Omit the honey for non-apian vegetarians/vegans.","url":"https://recipe.bluelayer.org/recipe/32262/whole-grain-wheat-bread"},{"id":"32239","title":"Easiest White Bread Recipe You Ever Tried","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Makes 4 large loaves or 20 mini loaves
Add sugar to 1 cup of the warm water (I just use hot steamy water from the tap) and then dissolve yeast in the sugar water.
Let sugar/yeast mixture rest until doubled in size.
Pour oil in bowl, add sugar/yeast mixture, rest of water, and salt.
Add flour 2-3 cups at a time.
Knead (a gentle massage) to make a soft, not sticky dough.
*Tip: Youre done kneading if when you touch it, the bread doesnt stick to your finger.
If it sticks to your finger, add more flour.
Sometimes youll use up to 9 cups of flour so dont be nervous if you use more than 7.
It just depends on the day, how much flour I use.
(If youre making this is a Bosch or KitchenAide mix on level 2 speed with the bread hook for about 6 minutes).
Cut the dough into four equal pieces.
Set on greased counter top, cover with towel, and let stand for 15 minutes.
Pound each piece with a wooden spoon for 1 minute (gets the air bubbles out).
Massage each piece as you form into loaves and place in greased loaf pans.
Allow to raise until doubled in size.
Bake at 350 for 30-45 minutes (19-20 minutes for mini loaves as seen in the picture) or until golden on top.
Rub butter on top while its warm.
To store, wrap in plastic wrap and place in a zip-top freezer bag.
Our favorite uses for this bread are: butter-slathered toast, french toast, grilled cheese, and gifts for the neighbors.","url":"https://recipe.bluelayer.org/recipe/32239/easiest-white-bread-recipe-you-ever-tried"},{"id":"32232","title":"Biga","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic","directions":"Place the warm water in a small bowl, and sprinkle the yeast over the top.
Let stand until yeast has dissolved and is foamy, about 15 minutes.
Measure flour into a large bowl.
Make a well in the center, and pour in the yeast mixture and cold water.
Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined.
Cover and allow to ferment for 24 hours in the refrigerator before using.
Store in the refrigerator for up to 2 weeks.
To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.","url":"https://recipe.bluelayer.org/recipe/32232/biga"},{"id":"32231","title":"Mom's Bread","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Put water, salt, sugar, oil and yeast in bread mixer (use the paddle rather than whisk attachment).
Mix until yeast is dissolved.
Add a few cups of flour and begin mixing.
If preparing bread by hand, the first few cups of flour can be mixed in the bowl with a spool.
However, you will need to remove dough from the bowl and begin mixing by hand once it becomes thicker.
Continue adding flour until the dough becomes smooth and no longer sticks to the sides of the bowl.
You'll need less flour for white bread than you will for whole wheat flour--or you can use any combination of both.
My mom sold a lot of half and half bread.
If kneading by hand, the dough should stick to your hands slightly.
Coating your hands with oil/shortening will help keep the dough from sticking too much.
Continue mixing on high speed for 7 more minutes.
If kneading by hand, work the dough for at least 10-15 minutes.
Divide the dough into five equal portions.
Form each loaf and put into a greased loaf pan.
Let loaves rise to desired height--or double in size for best results.
Cook for 5 minutes at 425 degrees.
Reduce heat to 325 degrees and cook 35 minutes more.
Bread is done when the top is golden to dark brown and has a hollow sound when tapped.
Immediately remove from pans and butter tops of loaves.
Cool on a rack, or enjoy a fresh slice of warm, homemade bread with butter and strawberry jam.","url":"https://recipe.bluelayer.org/recipe/32231/moms-bread"},{"id":"32211","title":"Brown Rice Bread - Bread Machine","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
oil, olive, salad or cooking
water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"In a saucepan bring water to a boil.
Add rice and stir.
Reduce heat, cover and simmer for 15 minutes.
Place 1/2 cup of cooked rice in a two cup measuring cup.
Add oil and enough warm water to equal 1 1/2 cups.
Add this mixture to pan of bread machine.
Add flour, sugar, salt and yeast.
Select cycle; press Start.
In my bread machine this takes 2 1/2 hours start to finish.","url":"https://recipe.bluelayer.org/recipe/32211/brown-rice-bread-bread-machine"},{"id":"32196","title":"Crusty Mustard Focaccia","ingredients":"water, bottled, generic
oil, olive, salad or cooking
mustard, prepared, yellow
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table","directions":"Measure carefully placing all ingredients except 3 Tbs.
olive oil and 1 Tbs.
kosher salt in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle.
Remove dough from pan, using lightly floured hands.
Knead 5 minutes on lightly floured surface (if necessary, knead enough flour to make dough easy to handle).
Cover and let rise 10 minutes.
Grease a large cookie sheet.
Pat or roll dough into 12-inch circle on cookie sheet.
Cover and let rise in warm place about 10 minutes or until almost double.
Heat oven to 400 degrees.
Prick dough with fork 1-inch intervals.
Brush with 3 Tbs.
olive oil.
Sprinkle with kosher salt.
Bake 15 to 18 minutes or until golden brown.
Serve warm, or cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/32196/crusty-mustard-focaccia"},{"id":"32187","title":"Easy and Yummy White Bread","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
butter, without salt","directions":"Warm the milk but make sure not to make it too hot .
Sieve the flour and the salt into a bowl then add the sugar .
Mix it well .
Mix the yeast with with a little bit of sugar in the warm milk .
Add the olive oil into the mixture.
Then pour the yeast mixture into the bowl .
Using a fork continue to mix the flour with the liquid .
Form a ball then transfer the dough on a lightly floured surface .
Knead for about 10 minutes .
At this stage the dough should still be sticky but don't worry , just wet your palm with some olive oil and continue the kneading process until you form a soft a smooth dough .
Put the dough into a lightly oiled bowl .
Cover with a damp cloth leave to rise in a draft free place forabout 1 1/5 - 2 hours or until the dough is double in size .
Punch down the down .
On a lightly floured surface gently roll up the dough and a rectangular shape with 3/4 cm thickness.
Roll down , shape into loaf and transfer it into a well greased 1 pound tin loaf .
Cover with cloth and let it rise for 45 minutes or until the dough has risen about an inch above the tin.
Bake in preheated oven at 175 C fan force for 30 minutes.
Take it out from the oven , brush the top with the melted butter .
Bake for further 10 minutes.
Transfer the loaf on the cooling rack .
Wait until it's completely cool before slicing it .","url":"https://recipe.bluelayer.org/recipe/32187/easy-and-yummy-white-bread"},{"id":"32185","title":"Fp Bread #2","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Proof yeast in the food processor with milk and honey.
Mix together salt and flour.
In the food processor mix the flour and salt mixture into the milk and yeast 1 cup at a time until all flour is incorporated.
Mix using the food processor for another 3 minutes or so.
Let rise as normal bread and bake.","url":"https://recipe.bluelayer.org/recipe/32185/fp-bread-2"},{"id":"32184","title":"Irish Freckle Bread (Bread Machine)","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
spices, caraway seed
wheat flours, bread, unenriched
raisins, seeded","directions":"Measure ingredients except raisins into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle; press start.
Add raisins at the \"add ingredient\" signal.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/32184/irish-freckle-bread-bread-machine"},{"id":"32175","title":"Healthy Whole Wheat Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sweetener, syrup, agave
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in order they are listed into your bread machine and use dough setting.
Remove dough from machine once cycle is done form into a loaf.
Place in greased loaf pan and cover.
Let rise in a warm place until almost doubled in size, about 30 minutes.
Bake at 350 degrees for 30-35 minutes.
If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
Remove bread from oven and allow to rest in pan for a few minutes.
Remove to a wire rack and cover with a cloth.
Slice and enjoy while still warm!
*If you do not have agave nectar or applesauce, you can use the same amounts of honey and oil, respectively.
The above is a healthier alternative.","url":"https://recipe.bluelayer.org/recipe/32175/healthy-whole-wheat-bread"},{"id":"32149","title":"Tomato and Toasted Bread Salad","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
cheese, parmesan, hard
cherries, sweet, raw
fresh red onions,
spices, basil, dried
oil, olive, salad or cooking","directions":"Heat oven to 400 degrees F.
Toss bread with oil in large bowl; spread onto parchment-covered rimmed baking sheet.
Bake 10 min.
Sprinkle with cheese; stir.
Bake 8 to 10 min.
or until bread is crisp and golden brown.
Cool 10 min.
Place toasted bread cubes in large bowl.
Add remaining ingredients; mix lightly.","url":"https://recipe.bluelayer.org/recipe/32149/tomato-and-toasted-bread-salad"},{"id":"32141","title":"Olive Juice Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add the ingreadients to your bread machine according to its instructions.
Add water to the olive juice until you get 1 1/4 cups of liquid.
I prefer the rosemary, but it is optional.
You can either bake the bread in your bread machine or in the oven.
To bake in the oven, use the dough setting on the bread machine.
Place the bread in a greased 9x5 inch loaf pan, cover with a towel and let rise for an extra 30 minutes or so.
Bake at 400 degrees for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/32141/olive-juice-bread"},{"id":"32135","title":"French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a mixing bowl, dissolve yeast in 1/2 cup water.
Add sugar, salt, oil and remaining water; stir until dissolved.
Add flour and stir until smooth.
You may need a little extra flour to make a soft but non-sticky dough.
Place in a greased bowl.
Cover and let rise in a warm place for 1 hour or until doubled.
Turn to lightly floured surface.
Divide dough in half.
Let rest for 10 minutes.
Roll each half into a 15 inch chain.
(like you would roll playdough for making a snake.
).
Place both rolls on one greased cookie sheet.
Cover and let rise until doubled, about 45 minutes - 1 hour.
With very sharp knife, make 3 diagonal cuts across the top of each loaf.
Bake at 400 degrees for 30 minutes.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/32135/french-bread"},{"id":"32133","title":"Gluten-free Fluffy Sandwich Bread","ingredients":"rice flour, white, unenriched
sugars, granulated
salt, table
oil, canola
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic","directions":"Dissolve the yeast in 1 tablespoon of water (If you're not going to prep the dough to proof, then just mix it in directly in Step 2).
Mix the other ingredients together in a bowl and then add in the yeast.
Mix it in with a plastic spatula and continue to mix for 2 minutes.
Line a bread mould with parchment paper and set it.
Pour on the dough from Step 2.
It should have the same consistency of pancake mix.
Let the dough proof in your oven for about 40 minutes at 40-45C.
Once the dough has doubled in size, it's ready.
Now bake for 40 minutes at 180C.
Once it's done baking, take the dough out of the mould and let it cool on a rack.","url":"https://recipe.bluelayer.org/recipe/32133/gluten-free-fluffy-sandwich-bread"},{"id":"32129","title":"Chocolate Walnut Loaf","ingredients":"water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
salt, table
cocoa, dry powder, unsweetened
sugars, brown
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"All ingredients should be at room temperature, about 80 degrees F (25 degrees C).
Place all ingredients (except the walnuts and chocolate chips) in the bread machine pan in the order suggested by the manufacturer.
Select the White or Basic Bread and Light Crust settings, and Start.
At the Fruit and Nut beep (or 5 minutes before the end of the last kneading cycle), add the walnuts and chocolate chips.
Remove from pan immediately at end of bake cycle, let cool and slice.","url":"https://recipe.bluelayer.org/recipe/32129/chocolate-walnut-loaf"},{"id":"32118","title":"100% Whole Wheat Raisin Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
butter, without salt
molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Put ingredients into baking pan in the order recommended by your Bread Machine.
For Panasonic, drop raisins in after first kneading while dough is resting.
May be baked Timed or possibly Rapid Bake.","url":"https://recipe.bluelayer.org/recipe/32118/100-whole-wheat-raisin-bread-recipe"},{"id":"32117","title":"Simple Roman Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
semolina, unenriched
wheat flours, bread, unenriched","directions":"Set your bread machine to the dough setting for a 1 lb.
loaf.
Place the ingredients in the breadmaker in the order listed above.
Start the bread machine.
After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball.
Place the ball in a bowl that has been coated with olive oil.
Roll the ball around to coat with olive oil.
Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night.
The next day, divide the dough into 6 balls.
I use a scale and weigh the dough, but you can eyeball it if you like.
Do not over work the dough.
Rub each ball with olive oil.
If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months).
Allow the dough to sit at room temperature for 2 hours before making the pizza.
Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough.
Heat the oven to 425 deg.
I prefer to use a pizza stone.
Sprinkle the stone with semolina and place it in your oven as it heats up.
Roll the dough with a rolling pin and you may also stretch it with your hands.
Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce.
Top with sauce and ingredients.
I would only use two ingredients since the dough is thin.
Bake for 10 minute.
Top with provolone or mozzerella cheese.
Bake another 5 minute or until the bottom is lightly brown.","url":"https://recipe.bluelayer.org/recipe/32117/simple-roman-pizza-dough"},{"id":"32111","title":"Polish Sausage Casserole","ingredients":"oil, olive, salad or cooking
onions, raw
denny's, hash browns
ground turkey, raw
asparagus, raw
delallo, italian seasoned breadcrumbs,
butter, without salt
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar","directions":"Preheat the oven to 400 degrees.
Place the oil (or melted butter) in a 9 x 13 baking dish.
Spread the chopped onion and then the shredded potatoes evenly to cover the bottom of the pan.
Sprinkle lightly with salt and pepper.
Bake this first layer in the oven for 20 minutes, to crisp it up.
While the potato layer is baking you will have time to make the cheese sauce: Melt the butter in a medium saucepan over medium heat.
Then add the flour, dry mustard, and salt & pepper.
Whisk the mixture together, allowing it to slightly brown and become smooth and just bubbly.
Pour in the milk and whisk until smooth and thick.
Then add the cheese and whisk again until the cheese has melted, remove from heat.
Remove the baking dish from the oven and cover the top of the potatoes with the thinly sliced polish sausage.
Place uncooked asparagus over the top of the sausage and pour the cheese sauce evenly over the top of the asparagus.
Sprinkle the breadcrumbs over the casserole and put into the oven to bake for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/32111/polish-sausage-casserole"},{"id":"32104","title":"San Diego Sunshine","ingredients":"water, bottled, generic
honey
salt, table
butter, without salt
sugars, brown
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
orange juice, raw
leavening agents, yeast, baker's, active dry","directions":"Place all in bread pan according to directions.
Select Light setting and press Start.
(Optional bake cycles: sweet bread and delayed timer).","url":"https://recipe.bluelayer.org/recipe/32104/san-diego-sunshine"},{"id":"32073","title":"Broccoli With Mornay Sauce","ingredients":"broccoli, raw
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
salt, table
spices, pepper, black
spices, nutmeg, ground
cheese, parmesan, hard
bread crumbs, dry, grated, plain
butter, without salt","directions":"Cook broccoli in boiling salted water for 5 minutes or until almost tender.
Refresh under cold water and drain well.
In medium saucepan, saute onion in butter 3 minutes.
Add flour.
Stir constantly over low heat for 1 minute.
Add milk, whisking constantly.
Cook over medium-high heat, whisking constantly for 5 minutes.
Mixture will thicken.
Stir in Swiss cheese, salt, pepper and nutmeg.
Coat bottom of a 1 to 1 1/2 quart casserole dish with sauce.
Arrange broccoli over sauce.
Pour remaining sauce over broccoli.
Combine Parmesan cheese and bread crumbs.
Sprinkle over casserole.
Drizzle with melted butter.
Bake, uncovered, at 375F for 20 to 24 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/32073/broccoli-with-mornay-sauce"},{"id":"32071","title":"Cranberry Orange Bread (For Bread Machine)","ingredients":"wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
yogurt, greek, plain, nonfat
water, bottled, generic
honey
butter, without salt
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Place flour, cranberries, yogurt, water, honey, butter, yeast, salt, and orange oil in the pan of a bread machine in the order recommended by the manufacturer.
Select \"light crust\" setting; press Start.","url":"https://recipe.bluelayer.org/recipe/32071/cranberry-orange-bread-for-bread-machine"},{"id":"32064","title":"Orange Breakfast Loaf","ingredients":"water, bottled, generic
salt, table
orange juice, raw
oil, olive, salad or cooking
sugars, granulated
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
orange juice, raw
cranberries, dried, sweetened
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine pan in order specified by owner's manual.
Program basic or white cycle and desired crust setting; press start.
Remove baked bread from pan; cool.","url":"https://recipe.bluelayer.org/recipe/32064/orange-breakfast-loaf"},{"id":"32063","title":"Christmas Nut and Fruit Shortbread Bars","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans
cranberries, dried, sweetened
mini semi-sweet chocolate baking chips,
marmalade, orange","directions":"For the shortbread cookies:
Preheat the oven to 300 F degrees.
Cream the butter with the sugar in a bowl with an electric mixer.
In a small bowl, whisk the salt and flour, and then add into the butter, 1/4 cup at a time, just until uniform.
Do not overmix.
Gather the dough into a ball, refrigerate for 15 minutes if the dough is beginning to soften or feel too greasy to work with.
Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 - inch.
Arrange on a cold, ungreased baking sheet.
Bake until the edges are just beginning to turn golden, 19 to 21 minutes.
Make 16 shortbread cookies.
Meanwhile, to make the fruit and nut topping:
In a small bowl, combine together the pecans, dried fruits, and chocolate chips with the orange marmalade.
After baking for about 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread to make bars.
Return to the oven and bake for 8 more minutes.
Let cool enough to handle before serving.
Best result will be within two days or freeze for later use.","url":"https://recipe.bluelayer.org/recipe/32063/christmas-nut-and-fruit-shortbread-bars"},{"id":"32039","title":"Hearty Nut Bread (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
nuts, walnuts, english
leavening agents, yeast, baker's, active dry","directions":".Place ingredients in the ABM in the order in which your manufacturer suggests.
Cook on whole wheat program, on light for best results.","url":"https://recipe.bluelayer.org/recipe/32039/hearty-nut-bread-abm"},{"id":"32037","title":"Rich Coconut Cake or Sweet Bread Topping","ingredients":"butter, without salt
cream, fluid, heavy whipping
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix the everything in a bowl.
Spread evenly over the warm cake (it can still be in the pan).
Place 2 inches below your broiler for 2-4 minutes -- just until lightly browned.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/32037/rich-coconut-cake-or-sweet-bread-topping"},{"id":"32035","title":"Simple Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
vanilla extract
sugars, granulated","directions":"Preheat oven to 350 degrees F.
In a medium-sized bowl, mix together flour, confectioners sugar, salt, and baking powder.
Cut butter into cubes.
Add butter and vanilla to the flour mixture.
Mix until a stiff dough forms.
Press dough into a 9-inch round cake pan.
Prick all over with a fork.
Sprinkle granulated sugar over the dough.
Bake for 25 to 30 minutes, or until golden.
Cut into wedges while still warm.
Cool in the pan on a wire rack.
Separate wedges and serve.
Note: Dip wedges into some melted chocolate to dress up this simple shortbread.","url":"https://recipe.bluelayer.org/recipe/32035/simple-shortbread"},{"id":"32033","title":"Carrot Soup(Pureed)with Sesame Seeds and Chives","ingredients":"butter, without salt
carrots, raw
leeks, (bulb and lower leaf-portion), raw
celery, raw
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
cream, sour, cultured
oil, sesame, salad or cooking
wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
chives, raw","directions":"Melt 2 tablespoons butter in heavy large pot over medium heat.
Add carrots, leeks, and celery.
Cover and cook until vegetables soften slightly, about 10 minutes.
Add broth and bring to a boil.
Reduce heat, cover and simmer until vegetables are very tender, about 25 minutes.
Cool slightly.
Working in batches puree soup in blender until smooth.
Return soup to pot.
Whisk cream, sour cream and 1/2 teaspoon sesame oil into soup.
Season soup to taste with salt and pepper(can be made one day ahead, just cover and chill).
Melt the remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in large heavy skillet over medium heat.
Add bread cubes and saute until golden brown and crispy -- about 4 minutes.
Bring soup to a simmer over medium heat.
Ladle into bowls , mound croutons in centre of each.
Sprinkle with sesame seeds and chives and serve.","url":"https://recipe.bluelayer.org/recipe/32033/carrot-soup-pureed-with-sesame-seeds-and-chives"},{"id":"32028","title":"Ciabatta (Italian Slipper Bread)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table","directions":"Make sponge: Stir together, warm water and yeast.
Let stand 5 minutes, until creamy.
Transfer yeast mixture to another bowl and add room-temp water and flour.
Stir for 4 minutes.
Cover bowl with plastic wrap.
Let stand at cool room temp at least 12 hours and up to 1 day.
Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
Beat on medium for 3 minutes.
Add salt and beat for 4 more minutes.
Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
Note: Dough will be VERY sticky and full of bubbles.
Cut two pieces of parchment paper, approx 12 inches by 6 inches.
Place on baking sheet and flour well.
Turn dough out onto a well-floured surface and cut in half.
Transfer each half to paper and form irregular ovals approx 9 inches long.
Dip fingers in flour and dimple loaves.
Dust tops with flour.
Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425F.
Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
Remove to cooling racks and repeat with second loaf.","url":"https://recipe.bluelayer.org/recipe/32028/ciabatta-italian-slipper-bread"},{"id":"32018","title":"Not Your Typical Sweet Bread (Abm)","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in listed order to bread machine on dough cycle.
Once cycle has ran through roll dough into loaf and place in loaf pan.
Let raise til doubled (about 45 minutes).
Bake at 375 degrees for 35-40 minutes.
Remove from pan after cooling for 5 minutes and let cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/32018/not-your-typical-sweet-bread-abm"},{"id":"32001","title":"Amish Batter Recipe","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Don't Chill.
Don't use metal spoon.
Day 1 - Combine 1 c. sugar, 1 c. flour, 1 c. lowfat milk in a resealable bowl or possibly bag; stir, use wooden or possibly plastic spoon.
Day 2 - Stir Day 3 - Stir Day 4 - Stir Day 5 - Add in 1 c. lowfat milk, 1 c. sugar, 1 c. flour; stir.
Day 6 - Stir Day 7 - Stir Day 8 - Stir Day 9 - Stir Day 10- Add in 1 c. lowfat milk, 1 c. sugar, 1 c. flour; Stir; then split among 4 containers, these are now starters.
Give 3 away & keep 1.
You can make Friendship Bread with what is left in your container.","url":"https://recipe.bluelayer.org/recipe/32001/amish-batter-recipe"},{"id":"31987","title":"Honey Whole Wheat Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
honey
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"pour water in the bread machine, add yeast and dissolve by stirring it gently with a spatula.
put in oil, honey, salt and flour.
set the bread machine on the dough setting.
when the cycle finishes form into rolls.
you can brush on whipped egg and top with quick oats if you want.
bake on 350 degrees for about 35 minutes.
enjoy this delicacy!","url":"https://recipe.bluelayer.org/recipe/31987/honey-whole-wheat-rolls"},{"id":"31976","title":"Garden Herb Bread (For the Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
chives, raw
spices, marjoram, dried
spices, thyme, dried
spices, basil, dried
leavening agents, yeast, baker's, active dry","directions":"Using the instructions from your bread machine, combine ingredients accordingly.
Success Hints:* Use dried herbs that are flaked and not ground.
If using fresh herbs, double the amount.
*To make Rosemary Bread, use half as much marjoram and thyme and replace the chives and basil with fresh chopped rosemary.
*Any combination of spices may be substitiuted according to your tastes.
*The recipe can be made with the white, rapid or delay bake cycles.","url":"https://recipe.bluelayer.org/recipe/31976/garden-herb-bread-for-the-bread-machine"},{"id":"31974","title":"Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400.
Stir flour, baking soda and salt together.
Cut in butter, until mixture resembles crumbs.
Pour in sour milk.
Knead dough, cut cross at center and bake for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/31974/soda-bread"},{"id":"31971","title":"Crispy Fried Okra","ingredients":"okra, raw
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
oil, canola","directions":"Heat oil in large skillet until very hot.
Slice off pod end of okra.
Cut okra into 1/2 inch pieces.
Rinse the pieces in a colander.
In a large bowl, mix cornmeal, flour, salt and pepper.
Add okra and toss well to coat.
Scoop the okra into a slotted spoon and shake off excess breading.
Add to hot skillet and fry 5-6 minutes or until crispy golden.
Remove with slotted spoon to a paper towel lined platter or basket.
Sprinkle with additional salt, if desired.","url":"https://recipe.bluelayer.org/recipe/31971/crispy-fried-okra"},{"id":"31956","title":"Cheddar Cheese Bread (Bread Machine Assisted)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow
cheese, cheddar","directions":"In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer.
Set bread machine to dough setting.
Once bread machine cycle is complete, remove dough to slightly floured surface.
Divide the cheese into thirds.
Put some flour on your hands if the dough sticks to them.
Press the dough flat.
Sprinkle it with a portion of the cheese.
Fold in half, press flat, repeat two more times until all of the cheese is used.
Fold it into a ball, pressing firmly to seal the seam.
With a sharp knife, cut four small gashes in the dough.
I go from the top center about 1/4 of the way down the dough ball.
The gashes are equally spaced.
Place the dough on a baking sheet that has been lightly dusted with the corn meal.
Let rise until doubled in size.
Put a pan of boiling water in the bottom of your oven that has been pre-heated to 375 degrees.
Bake the bread for about 30 minutes.
Once done, cool on rack and enjoy!","url":"https://recipe.bluelayer.org/recipe/31956/cheddar-cheese-bread-bread-machine-assisted"},{"id":"31947","title":"Fresh Peach and Blueberry Cobbler","ingredients":"peaches, yellow, raw
blueberries, raw
spices, cinnamon, ground
cornstarch
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, almonds
butter, without salt
water, bottled, generic","directions":"Bring a large pot of water to boil, and have a large bowl with cold (ice) water standing by.
Drop the peaches into the boiling water one a time.
Keep them in there for no more than a minute, then take out and immediately put into cold water.
The skins will slide right off!
Slice peaches into a prepared baking dish.
Add blueberries.
Mix 1 tsp of the cinnamon and all of the cornstarch.
Note, I do not add additional sweetener to the fruit, but you might want to if they are not ripe, or not in season.
Melt the butter and let it cool a bit.
Mix together the baking powder, the additional cinnamon, sucanat (which is dried sugar cane juice and is AWESOME), almond flour (or you can go half almond flour with wheat flour, or just go with wheat flour), and butter.
Add the hot water until it is the conisistency of a sweet bread batter.
Pour over your fruit and bake at 425 for 30-40 minutes or until the top is golden brown.","url":"https://recipe.bluelayer.org/recipe/31947/fresh-peach-and-blueberry-cobbler"},{"id":"31940","title":"French or Italian Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Combine the flour, yeast, and salt in a food processor.
Turn the machine on and add 1 cup water through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If dry, add another tablespoon or two of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
You can simply cover the food processor bowl with plastic wrap (remove the blade first) or turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
Proceed to step 4 or wrap the dough tightly in plastic wrap and freeze for up to a month.
(Defrost in a covered bowl in the refrigerator or at room temperature.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball.
Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Let rest until the balls puff slightly, about 20 minutes.
To make baguettes, pat each piece into a rectangle, then fold it over onto itself, the long way, twice; seal the resulting seam and, using your hands, roll the dough into a long snake; use only as much flour as you need to keep the dough from sticking.
Spread a large, heavy piece of canvas or cotton (you can use a large tablecloth, folded into quarters to give it extra stiffness) on a table or countertop and sprinkle it very lightly with flour.
Or use baguette pans, sifting a little bit of flour into them.
Place the loaf, seam side up, in a fold of the cloth (this is called a couche, or bed), or seam side down in the baguette pan.
When all the loaves are formed, cover with a cloth and let rise for about 1 hour at room temperature.
To make boules, shape the loaf or loaves into a round ball, pinching the bottom to seal the seam as well as you can.
Sprinkle all over with flour and let rise on a well-floured (or use cornmeal) board or baking sheet, covered, for at least an hour and preferably longer, up to 2 hours.
Preheat the oven to 450F.
For the baguettes, sprinkle each loaf very lightly with flour and slash the top several times with a razor blade.
If the dough has risen on a cloth, slide it onto floured baking sheets or gently move it onto a peel (or just a piece of wood), then slide the bread directly onto a baking stone set on a rack low in the oven.
If the dough has risen in baguette pans, place them in the oven, with the rack set in the middle.
For the boules, slash the top several times with a razor blade (you can make a pattern if you like).
Put the baking sheet directly into the oven or slide the dough onto a pizza stone.
Bake until the loaves are beginning to brown, 15 to 20 minutes, then lower the heat to 375F.
(If necessary, adjust the oven heat so the breads brown evenly.)
Bake until the crust is golden brown and the internal temperature of the bread is at least 210F, 30 to 40 minutes for baguettes, 40 to 60 for boules (or longer if the boule is very large).
Remove and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/31940/french-or-italian-bread"},{"id":"31926","title":"Onion-Stuffed Flat Bread","ingredients":"onions, raw
spices, coriander seed
peppers, jalapeno, raw
lemon juice, raw
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Filling: Combine all ingredients in a bowl.
Dough: Pulse flour and salt in food processor until combined.
Add 1 1/4 cups water, and process 2 minutes, or until smooth.
Cover, and let stand 10 minutes.
Roll dough into 8 balls, then dust with flour.
Roll out each ball into a 3-inch circle.
Place 2 tablespoons filling in center of each circle.
Join dough edges together, and crimp tightly.
Dust with flour once more.
Place crimped-side down and roll into 6-inch circles.
Oil iron griddle or heavy skillet, and heat over medium heat.
Cook 1 dough circle for 1 to 2 minutes, or until bottom browns and is firm.
Flip, and cook 1 to 2 minutes more.
Lightly oil top of flat bread with 1/2 teaspoon oil.
Turn over, and oil second side, pressing on flat bread several times to brown evenly.
Repeat with remaining dough balls and oil.
Serve hot or at room temperature.","url":"https://recipe.bluelayer.org/recipe/31926/onion-stuffed-flat-bread"},{"id":"31904","title":"Bread Machine Honey Wheat Bread","ingredients":"water, bottled, generic
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put in ingredients in the order according to your bread machine instructions.","url":"https://recipe.bluelayer.org/recipe/31904/bread-machine-honey-wheat-bread"},{"id":"31902","title":"Rustic Village Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"In a bowl add yeast and warm water, mixing well until yeast has completely dissolved.
Mix the salt with flour and add to the water mixture.
Begin kneading using the heels of your hands, pushing down on the dough with your hands.
Fold and turn the dough while kneading, adding the olive oil until dough no longer clings to your hands.
When you have reached this consistency of no sticking, your dough is ready to be set aside to rise.
Place in a bowl and keep in a warm spot at room temperature, keeping covered with a cloth during the entire rising time.
Dough rising is based on temperature and time can vary from 1, 2 or even 3 hours to rise.
Your dough should have doubled in size when its ready.
Knead the dough once again, then separate in half into two loaves; you can use any baking pan, rectangular or circle.
Cover and let rise until double in size again for approximately one hour.
Place in the oven at 350F for 45 minutes until bread has a golden shade.","url":"https://recipe.bluelayer.org/recipe/31902/rustic-village-bread"},{"id":"31900","title":"Gingerbread Scones","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
butter, without salt","directions":"Heat the oven to 425 degrees F.
Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend.
Mix dry ingredients in a large bowl.
Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough.
Turn out dough onto a lightly floured surface and give 10-12 kneads.
Cut dough in half.
Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet.
Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching.
Bake about 10 minutes or until medium brown.
Do not overbake.
Cool loosely wrapped in a cloth on a wire rack.
Makes 12 to 16 scones.","url":"https://recipe.bluelayer.org/recipe/31900/gingerbread-scones"},{"id":"31876","title":"Fabulous Food's Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
semolina, unenriched
salt, table","directions":"Place very warm water, yeast and sugar in food processor and pulse once or twice to mix.
While most recipes will tell you to use lukewarm water when making yeast dough, I find that by the time you take hot water, put it into a measuring cup and then into a food processor, it has cooled significantly.
I always use water that is almost too hot to the touch, and have always had great luck with this dough.
Let sit while you measure out the dry ingredients.
After 2-3 minutes you will see small bubbles forming in the liquid in the food processor, which indicates that your yeast is working.
Dump in the dry ingredients and turn on the food processor.
The machine will go all the work, including the kneading.
After about a minute the dough should form into a ball going around in your food processor.
Open the machine and take a look.
If you think the dough is too wet, you can add a bit a flour, but know that too wet is better than too dry, and the dough will loose some of its stickiness as it rises.
Place about a tablespoon of olive oil in a large bowl.
Take the dough out of the food processor (putting a little olive oil on your hands will keep it from sticking) and form it into a ball.
Place in the bowl and turn to lightly coat with the olive oil.
Cover with a clean kitchen towel and let dough rise in a warm, draft free place for about an hour or until doubled in size, before rolling out and baking.
For a crust with a perfect pizzeria taste and texture, I recommend baking on a pizza stone in a very hot oven (500 - 550F for about 10 -12 minutes.","url":"https://recipe.bluelayer.org/recipe/31876/fabulous-foods-pizza-dough"},{"id":"31864","title":"The Best Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Combine flour, salt, sugar, dry milk, butter or margarine, yeast, and warm water.
Gather into a ball.
Turn out an a lightly floured surface, and knead until the dough is smooth.
Place in a well oiled bowl, and turn to coat the surface.
Cover with a damp cloth, and place in a warm spot for 2 hours.
Punch down the dough.
Roll out to fit a 14 inch pizza pan.
Allow to rise until doubled in size.
Bake at 375 degrees F ( 190 degrees C) until crust is a very light brown color.
Remove from oven.
Place desired toppings on the pizza.
Bake for 20 minutes, or until toppings are done.","url":"https://recipe.bluelayer.org/recipe/31864/the-best-pizza-crust"},{"id":"31853","title":"Chocolate & Vanilla Bread Pudding","ingredients":"spartan, real semi-sweet chocolate baking chips,
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
cream, fluid, heavy whipping
nuts, pecans","directions":"Preheat oven to 350 degrees F.
Make each flavor of pudding according to package instructions separately, each in its own mixing bowl with 2 cups milk or as directed.
Add half the bread cubes into each bowl and stir well to coat.
Grease a 9x12x3 inch baking dish.
Transfer contents of vanilla pudding bowl to the bottom of the baking dish.
Use a spatula to smooth out and pat down.
Pour the contents of the chocolate pudding bowl on top and smooth out again.
Drizzle heavy cream over top and sprinkle with nuts if using.
Bake 15 minutes uncovered.
Serve with a scoop of frozen vanilla or chocolate frozen yogurt, or your favorite ice cream or whipped cream topping.
We love this served warm!","url":"https://recipe.bluelayer.org/recipe/31853/chocolate-vanilla-bread-pudding"},{"id":"31835","title":"Bread","ingredients":"cornmeal, degermed, unenriched, yellow
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
leavening agents, yeast, baker's, active dry
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Heat 4 cups water to boiling.
Pour boiling water over cornmeal, wheat cereal and oatmeal.
Cool.
Add yeast to 1 cup warm water and proof.
The yeast is proofed when small bubbles appear on the surface, in about 5 to 7 minutes.
When water-grain mixture is cooled to about 100 degrees or so, add yeast mixture to it.
then add honey, 1 cup water and salt.
Stir well.
Add whole wheat flour, 1/2 cup at a time, mixing well with spoon between additions.
Add unbleached flour, 1 cup at a time, mixing with spoon.
When dough becomes too stiff to mix with spoon, use hands.
Use only enough unbleached flour to make a soft dough, which will still be sticky.
Turn out on well-floured board and knead for 5 minutes.
Dough will still be sticky.
Place in well-greased bowl, cover with damp cloth and place in warm place to rise until doubled in bulk, or until a finger pressed into dough leaves imprint, about 1 hour.
Punch down dough.
Turn out on lightly floured board.
Shape into 4 loaves and place in well-greased 9-by-5-inch loaf pans.
Cover with wax paper and allow to rise in warm place until doubled in bulk, about 1 hour.
Bake at 350 degrees for about 65 minutes, or until loaves test done.
remove from pans and cool on wire racks.
Freeze if desired.","url":"https://recipe.bluelayer.org/recipe/31835/bread"},{"id":"31832","title":"Bayou BBQ Shrimp","ingredients":"salt, table
spices, oregano, dried
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, black
spices, paprika
spices, pepper, red or cayenne
spices, thyme, dried
spices, rosemary, dried
butter, without salt
crustaceans, shrimp, raw (not previously frozen)
spices, garlic powder
alcoholic beverage, beer, regular, all
sauce, worcestershire","directions":"Make seasoning by mixing all of the spices together (salt - rosemary).
Make BBQ shrimp:.
Heat butter in a large skillet over moderate heat unitl foam subsides.
Add the shrimp, garlic, seasoning mixture, beer and Worc sauce and simmer, stirring occasionally, for 5 minutes.
Serve with lots of French bread to soak up all the sauce.","url":"https://recipe.bluelayer.org/recipe/31832/bayou-bbq-shrimp"},{"id":"31831","title":"Sponge Starter","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Place the yeast and warm water into a medium size bowl and stir to dissolve the yeast.
Add the flour and stir vigorously with a wooden spoon or your hand for 2 to 3 minutes, until smooth, and dough is elastic.
The starter will be thick and stretchy.
It will become more elastic after it has risen.
Scrape the starter into a clear container with high sides, and cover with plastic wrap.
Mark the height of the starter and the time on a piece of tape on the side of the container so you can see how much it rises.
At this point, you have two options.
If you plan on making the dough the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top.
This may take 6 to 8 hours.
It will triple in volume, and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate.
Use it before it sinks too much.
If you plan to make the dough the following day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use.
Be sure to compensate for the cold temperature of the starter by using warm water in the dough.
Let it sit out, covered, until it reaches room temperature.
This may take several hours.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/31831/sponge-starter"},{"id":"31823","title":"Cottage Cheese Dill Bread for Bread Machine (1 Lb. Loaf)","ingredients":"water, bottled, generic
cheese, cottage, creamed, large or small curd
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
dill weed, fresh
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in breadmaker, select basic cycle with light crust.
(I have found that it works fine on the quick bread setting on my Zoji.
).","url":"https://recipe.bluelayer.org/recipe/31823/cottage-cheese-dill-bread-for-bread-machine-1-lb-loaf"},{"id":"31818","title":"Potato Fake Out!!","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
bread crumbs, dry, grated, plain
spices, poppy seed
nuts, walnuts, english
sugars, granulated","directions":"OK - Refrigerate any leftover mashed potatoes, next day, nuke them til warm.
Meanwhile, bring large pot of water to boil.
Place potatoes in large bowl and add enough flour to form soft dough (it may take more than what I've written) Turn out on board and knead - adding enough flour to form non sticky but still soft dough.
Divide dough if two large sections (depends on how much leftovers you had) Roll into long rope and cut into 1 inch pieces.
Roll these pieces between palms of hand to form little sausages (size of your pinky) Continue till all of dough is used.
Drop 2 handfuls into water and stir so as not to stick to bottom.
When they float to top boil for about 1 minutes and remove to large bowl.
Continue until all dough is boiled.
In frying pan add oil and breadcrumbs and brown slightly.
Toss over dough and serve as a side.
You can adjust seasoning to taste.
DESSERT!
Same process to make dough and boiling process doesn't change.
If using fresh poppy seeds or walnuts brown slightly (or both go nuts!)
this gives good nutty flavor.
Toss onto warm boiled dough and add sugar to taste.
You can use canned and pre-sweetened - just leave out sugar and DO NOT brown in oil just toss into your boiled dough.
Serve as desert!
DESSERT 2 !
Same process, make the dough (you may need to add more flour, it shouldn't be stick) but -- Flour the board well, roll out your dough to about 1/4 inch thick.
Cut out 3 inch circles (coffee cup is good), or 2 x 4 inch strips, make a 1 inch slit in center (circle or strip).
Bring oil to heat and fry (I know unhealthy, but once in awhile it's ok) Fry until light golden on both sides.
(it's fast so be careful).
Drain on paper plate, sprinkle with powdered sugar or Dip in applesauce (I love them dipped in applesauce).
YUM.
Very simple but good!","url":"https://recipe.bluelayer.org/recipe/31818/potato-fake-out"},{"id":"31816","title":"Beanut Butter Recipe","ingredients":"beans, snap, green, raw
peanut butter, smooth style, without salt
honey","directions":"Mash beans well and mix with peanut butter and honey.
Makes about 3/4cup.
NOTES : Well, this is not fatfree, but combined with a couple of slices of whole grain bread and some apple butter, and it's pretty good.
This is modified from Prevention magazine.
They used great northern beans.
I make my own reduced fat peanut butter by buying unhomogenized (natural) peanut butter and draining off most of the peanut oil which is on top.
You can get rid of about 3 Tbsp of oil which way.
The resulting peanut butter is a bit stiff and needs to be warmed a little or possibly mixed with some honey to be spreadable (I keep it in the fridge.)
It works just fine in this recipe.","url":"https://recipe.bluelayer.org/recipe/31816/beanut-butter-recipe"},{"id":"31809","title":"Nauvoo Bread","ingredients":"water, bottled, generic
potatoes, raw, skin
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Combine hot water, shortening, potato flakes, powdered milk, sugar.
Stir to dissolve shortening, if using shortening instead of oil.
When temperature is tepid, add yeast.
Mix in 5 cups flour and the salt.
Stir to a smooth sponge.
Add flour to make a smooth and elastic dough.
Let rise until double (about 45 minutes).
Punch down and let rise again.
Shape into loaves let rise.
Bake in 375F oven for about 35 minutes.","url":"https://recipe.bluelayer.org/recipe/31809/nauvoo-bread"},{"id":"31800","title":"Panko Parmesan Crusted Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
spices, pepper, black
salad dressing, mayonnaise, regular
spices, paprika
cheese, parmesan, hard","directions":"Combine mayonnaise and paprika.
Stir and set aside.
Combine Panko, garlic powder, salt, pepper, Parmesan cheese, and flour into a small mixing bowl.
Pre-heat oven at 375
Line 9x13 baking dish with aluminum foil.
Coat each chicken breast with a light to medium coat of the mayo mixture and then roll in Panko mixture.
Arrange in the prepared baking dish with a little space between each piece of chicken.
Bake uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.","url":"https://recipe.bluelayer.org/recipe/31800/panko-parmesan-crusted-chicken"},{"id":"31797","title":"Apricot Yeast Bread (Bread Machine)","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
jams and preserves, apricot
butter, without salt
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
apricots, dried, sulfured, uncooked
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place all ingredients in order suggested by manufacturer.
Select basic bread setting.
Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).","url":"https://recipe.bluelayer.org/recipe/31797/apricot-yeast-bread-bread-machine"},{"id":"31786","title":"Creamy Beer-N-Cheddar Dip","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, onion powder
alcoholic beverage, beer, regular, all
horseradish, prepared","directions":"In bowl, combine first 4 ingredients.
In saucepan, heat beer over low heat til warm.
Stirring, add cheese mixture.
Stir til melted.
*If you can't find horseradish mustard, add 1 1/2 teaspoons each of regular mustard and horseradish.
Serve with tortilla chips or thinly sliced french bread.","url":"https://recipe.bluelayer.org/recipe/31786/creamy-beer-n-cheddar-dip"},{"id":"31783","title":"French Style Baquette Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Combine all ingredients in a large mixing bowl and mix together holding back on some of the flour until you see that it is needed.
Knead dough 5 to 10 minutes or until dough is smooth.
Cover and let rise until double in size.
Punch down and form into desired shapes-baquettes, round loaves etc.
Bake at 375F (190C) 20 to 30 minutes depending on loaf size.
By adding fresh chopped herbs and some roasted garlic to this dough you can come up with some very flavorful breads.","url":"https://recipe.bluelayer.org/recipe/31783/french-style-baquette-bread"},{"id":"31779","title":"Ranch Squash Casserole","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
cheese, parmesan, hard
cream, sour, cultured
butter, without salt
salt, table
spices, pepper, black
spices, parsley, dried
bread crumbs, dry, grated, plain
oil, olive, salad or cooking","directions":"Preheat oven to 350F.
Use a mandolin to slice yellow squash into 1/4-inch thick slices.
Add squash, cream cheese, sour cream, butter, salt, pepper, and parsley to mixing bowl and stir until mixed thoroughly.
Pour mixture into 9x13 baking dish.
Top with Panko bread crumbs, then drizzle extra virgin olive oil over entire top.
Bake at 350 for 30 minutes, then increase temperature to 500 and bake 5 minutes or until bread crumbs have turned a golden brown.","url":"https://recipe.bluelayer.org/recipe/31779/ranch-squash-casserole"},{"id":"31772","title":"Savoury Fish Bake","ingredients":"sauce, fish, ready-to-serve
spices, basil, dried
salt, table
butter, without salt
lemon juice, raw
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
parsley, fresh
tomato sauce, canned, no salt added","directions":"Place fish into a lightly geased baking dish.
Combine the breadcrumbs, cheese, basil, salt and parsley.
Stir together tomato sauce, lemon juice and melted butter.
Mix the crumb mixture into the melted butter mixture and spread evenly over the fish.
Cover with tinfoil and bake at 379 F (180 C ) for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/31772/savoury-fish-bake"},{"id":"31765","title":"Cinnamon Raisin Bread (Abm)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flours, bread, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
wheat flours, bread, unenriched
raisins, seeded","directions":"Put ingredients into hopper according to your bread machine's instructions.
Select 1 1/2 pound loaf size.
Select \"basic white bread\" setting (if applicable).
Push \"Start\".","url":"https://recipe.bluelayer.org/recipe/31765/cinnamon-raisin-bread-abm"},{"id":"31762","title":"Olive Bread","ingredients":"olives, ripe, canned (small-extra large)
shallots, raw
spices, garlic powder
spices, rosemary, dried
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
tomatoes, red, ripe, raw, year round average
beef, grass-fed, ground, raw
cheese, feta","directions":"Preheat oven to 400 degrees.
In a small bowl combine olives, shallots, garlic and rosemary.
On a floured surface press out dough to a rectangle, 3/4-inch thick.
Sprinkle olive mixture onto surface of dough.
Fold sides in to hold mixture.
Beginning with end nearest you, roll dough up tightly.
Transfer carefully to a cornmeal-dusted baking sheet.
Cover and set aside in a warm place until it doubles in size, 45 minutes to 1 hour.
Bake until bread is deep golden brown and an instant-reading thermometer inserted in bread registers 190 degrees.
Let cool completely on a wire rack before slicing.
For each sandwich, spread 2 bread slices with sundried tomato paste, top with beef slices and sprinkle with feta.
Serve garnished with some whole olives.","url":"https://recipe.bluelayer.org/recipe/31762/olive-bread"},{"id":"31754","title":"Sweet Potato Brotchen (Bread Rolls)","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
seeds, sesame seeds, whole, dried","directions":"Peel and cut sweet potatoes into chunks.
Steam for about 10-15 minutes until soft and mashable.
In a large bowl, add the steamed sweet potates, butter/oil and salt.
Mash well with a fork.
Add the rye flour, bread flour and yeast to the bowl.
Pour over about 100 ml water and mix with your hands.
If it's still a little dry and crumbly, add more water until the dough is moist.
Squeeze and knead the dough together with your hands until it's not longer floury.
Remove to a floured working surface.
Knead the dough until smooth, about 10-15 minutes.
It will be a little 'grainier' and tough than regular bread dough because of the sweet potatoes.
If using sesame seeds, put them into a large bowl and then add the kneaded dough to the bowl.
Knead the dough in the bowl until the sesame seeds are worked in.
Place dough in a medium bowl and cover with plastic wrap.
Place in refrigerator and let slowly rise for 9 hours.
After 9 hours the dough will be about doubled!
Dived into 8 equal pieces.
Form each piece into a round bread roll by folding over the edges to the center and pressing the folds to seal.
The other side should be nice and round & smooth.
Dust each roll with rye flour.
I put some rye flour in a small bowl and then roll the rolls around in it.
Arrange the dusted rolls on a baking sheet and lightly cover with a tea towel.
Let rise for 45 minutes to 1 hour.
Meanwhile preheat the oven to 230C/450F (if possible, prepare to bake with steam too)
Right before putting in the oven, make a cut across the center of each roll.
Put in the oven, and bake 230C/450F with steam for 10 minutes.
Then release the steam, lower temperature to 200C/400F and bake for another 10 minutes [Total baking time = 20 minutes]
Remove from oven and let cool on a rack.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31754/sweet-potato-brotchen-bread-rolls"},{"id":"31745","title":"No Knead Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix ingredients and let rise for 2 hours
Shape and rise in pan for 40-90 minutes
Bake at 450 for 20 - 30 minutes","url":"https://recipe.bluelayer.org/recipe/31745/no-knead-bread"},{"id":"31737","title":"Flatbread with Onions and Mustard Seeds","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
onions, raw
spices, garlic powder
mustard, prepared, yellow
mustard, prepared, yellow
spices, thyme, dried","directions":"Place dough in large bowl.
Cover with towel and let rise in warm draft-free area until doubled, about 1 hour.
Preheat oven to 450F.
Heat 2 tablespoons oil in large nonstick skillet over medium heat.
Add onions and garlic and saute until brown and tender, about 10 minutes.
Add mustard, mustard seeds and thyme and stir 1 minute.
Cool.
Oil large baking sheet.
Using rolling pin, roll out dough on floured surface to 14x5-inch rectangle.
Spread 1/3 cup onion mixture evenly over dough.
Starting at 1 short end, roll up dough jelly roll style.
Using rolling pin, roll out dough to 12x8-inch rectangle.
Transfer to prepared baking sheet.
Brush with remaining 1 tablespoon oil.
Sprinkle remaining onion mixture atop dough.
Bake bread until golden brown, about 20 minutes.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/31737/flatbread-with-onions-and-mustard-seeds"},{"id":"31733","title":"Italian Parmesian Croutons for Soups","ingredients":"spices, basil, dried
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"preheat oven to 350F
using a pastry brush .. brush a thin layer of olive oil on cookie sheet, or foil/parchment lined cookie sheet.
spread out bread cubes in a single layer.
brush top of cubes with more olive oil in a thin layer.
using a shaker or as I do( use my sifter) and sprinkle cheese all over the bread cubes.
toss bread cubes in pan to get the rest of parm onto cubes.. replace in single layer..
bake 15-20 minutes tossing every 5 minutes.
until cubes are crispy andd browned nicely or till desired doneness..
let cool and serve on soup.
or store in air tight container.
enjoy!","url":"https://recipe.bluelayer.org/recipe/31733/italian-parmesian-croutons-for-soups"},{"id":"31732","title":"Vickys Rice Crumb, Gluten-Free Breadcrumb Substitute","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cook your rice by packet instruction in a large pan of boiling water.
The crumbs will keep well so don't be afraid to make more than you need
*165g / 1 cup of dry brown rice will make enough crumbs to coat 3lbs of meat/poultry.
Likewise 150g / 1 cup dry long grain white is enough for the same
Preheat your oven to gas 1/2 (half) / 120C / 250F and when the rice is cooked, spread it in a single layer onto a baking tray
Bake for 20 minutes or so until dried then let cool
Put the cooled rice into a blender or coffee grinder and grind it into a fine crumb consistency
Store in a glass jar with a lid in a cool dark place or in the fridge
Use in place of breadcrumbs in any recipe requiring them such as meatloaf, breaded fish fillets or chicken strips, stuffed mushrooms, a crust for a roast, stuffing etc","url":"https://recipe.bluelayer.org/recipe/31732/vickys-rice-crumb-gluten-free-breadcrumb-substitute"},{"id":"31723","title":"Rosemary Bread (Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, rosemary, dried
butter, without salt
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
spices, rosemary, dried","directions":"Combine milk with 2 T rosemary and microwave until warm; about 45 seconds.
Place ingredients in bread pan in order specified by your bread machines manual.
Use the white bread and light crust setting.
Press start.
BEFORE SERVING:.
Mix above ingredients for the rub and brush on bread after removing from bread machine.
Ideally, while bread is still warm.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31723/rosemary-bread-bread-machine"},{"id":"31707","title":"Bread Machine Potato Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
potatoes, raw, skin
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Can make rolls and bread.
Dough cycle and normal cycle.
Follow manufacturers directions.
Makes a 1 1/2 lb.
loaf.","url":"https://recipe.bluelayer.org/recipe/31707/bread-machine-potato-bread"},{"id":"31698","title":"Cheesy Garlic Bread","ingredients":"butter, without salt
cheese, parmesan, hard
spices, garlic powder
wheat flours, bread, unenriched","directions":"Preheat oven to 400 degrees F.
In a small bowl mix butter, Parmesan cheese, and granulated garlic until well mixed.
Slice the loaf of bread down the middle lengthwise, creating 2 long pieces.
Spread each half with half of the butter mixture and cut into 2 pieces.
Place on a baking sheet and bake for 10 minutes.
Turn on the broiler on high and finish cooking under the broiler for 2-5 minutes, just until golden.
Keep the oven door cracked open when using the broiler and dont walk away because the bread can burn very easily.
Serves 810.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31698/cheesy-garlic-bread"},{"id":"31694","title":"Caraway Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
alcoholic beverage, beer, regular, all
spices, caraway seed
butter, without salt","directions":"Heat oven to 350F.
Coat 9\" x 5\" x 3\" loaf pan with cooking spray.
Mix flour, baking powder, sugar, and salt in a large bowl.
Make a well in the center.
Add beer and caraway seeds to well; stir in liquid into flour mixture just until flour is moistened.
Scrape into pan.
Bake in 350F oven for 50 minutes.
Brush top with half of melted butter.
Bake 10 more minutes or until lightly browned.
Remove loaf to rack.
Brush on remaining butter.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/31694/caraway-beer-bread"},{"id":"31674","title":"French Baguette","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a big mixing bowl pour water and add yeast.
Let stand for 5 min.
Mix yeast and water until all yeast is disolved.
Add salt.
Add flour a bit at a time.
When dough becomes to heavy to stir, move to table and knead dough as long as you like.
The consistency of the dough should not be sticky and should not be too dry.
Once you can 'play ball' from hand to hand with the dough it should be fine.
Let rise for 30 min in warm place, cover with tea towel.
Preheat oven to 375.
Punch dough back down and form into 3-4 long baguettes.
Let rise for 15 min, cover with tea towel.
Slit the baguette with sharp knice diagonally accross every 2-3 inches.
Brush with water (I wet a papertowel and run it quickly along the baguettes).
Bake for approx 25 min or until bread turns golden.
Brush with salted butter/becel while baguette is still warm.","url":"https://recipe.bluelayer.org/recipe/31674/french-baguette"},{"id":"31669","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Preheat oven to 375 degrees F.
Spray cookie sheet with cooking spray or grease well.
Combine first 5 ingredients (flours-salt) in a large bowl.
Cut in butter with two knifes until butter is pea-sized.
Stir in buttermilk.
Stir in raisins.
Turn dough out onto floured bread board.
Knead for one minute and shape into a large round disk.
Cut and\"X\" in th top and place on prepared pan.
Bake 45- 55 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/31669/irish-soda-bread"},{"id":"31665","title":"Vegetarian Butter","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"Blend all ingredients until smooth.
Use on bread and vegetables, but note that it does not melt well.","url":"https://recipe.bluelayer.org/recipe/31665/vegetarian-butter"},{"id":"31664","title":"Oatmeal Flatbread","ingredients":"sugars, granulated
butter, without salt
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
oats","directions":"In a bowl, stir together the sugar, melted butter and salt.
in a separate bowl, add the baking soda to the buttermilk.
Alternately add the flour and the buttermilk to the sugar/butter mixture.
Stir in the oatmeal.
Preheat oven to 350F.
To facilitate measuring the amount of dough needed for each piece of flatbread, divide the dough into 2 pieces and roll each into a log.
cut 1/3 cup of dough from the log and mark the remaining length of the logs accordingly (i.e., 1/3 cup dough for each piece cut from the dough).
Shape the small piece of dough into a round ball.
Flatten it down on a pastry cloth (or floured surface) with your palm.
Roll paper thin with a rolling pin covered with a pastry sleeve.
Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.
Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.
Place in the oven and bake for about 8 minutes, or till the flatbread is lightly browned (baking time will depend on thickness of rolled dough).
Slip the flatbread off the cookie sheet onto a metal rack to cool.
(break the dough into pieces now, if desired).
These may be stored in a covered container for weeks.","url":"https://recipe.bluelayer.org/recipe/31664/oatmeal-flatbread"},{"id":"31652","title":"Foolproof Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
honey
salt, table
potatoes, raw, skin","directions":"Sprinkle yeast into 1/2 cup warm water, let stand 10-15 minute (you can add 1 tsp sugar to help it work faster.
combine hot water and 7 cups whole-wheat flour in mixer.
Mix on low speed until well blended.
Add salt, oil, and honey.
Continue to mix until well blended.
Add 1 more cup wheat flour and potato flakes or oatmeal.
Add yeast mixture.
(Can also use instant yeast without water).
Blend thoroughly.
-The oatmeal or potato flakes are to make a moister bread and can be omitted if you want.
Add 3-4 cups white flour and knead on low speed for 6 minutes (add enough flour that the dough leaves the side of the bowl but is still a little sticky - the consistency of cookie dough.
).
-If using white wheat, there is no need to use white flour.
If using red wheat, then definitely use the white flour for a lighter bread.
I usually knead on low for 10 minutes.
oil hands and mold into 4 loaves on oiled counter.
Place in oiled pans (pam works too) and let rise just to the top of the pans.
(if it rises too much it will create an air bubble underneath the crust).
Bake at 350 for 35-40.
-I tend to only bake for 30-35 minutes.
Also, if you put a pan of water underneath your baking bread the bottoms will not burn.
Remove from pans to cool.
brush tops with butter.","url":"https://recipe.bluelayer.org/recipe/31652/foolproof-wheat-bread"},{"id":"31646","title":"Three-Way Shortbreads","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"In a large mixing bowl stir together the flour and sugar.
Cut in butter until mixture resembles fine crumbs.
Form mixture into a ball and knead until smooth.
Follow the directions below for any desired shape.
SHORTBREAD WEDGES: On an ungreased cookie sheet pat or roll dough into an 8-inch circle.
For scalloped edge, with forefinger and thumb of the other hand.
Using a sharp knife, cut the dough circle into 12 to 16 pie - shape wedges.
Do not seperate wedges.
Prick each wedge with a fork, making a design.
Bake at 325F (160C) oven for 25 to 30 minutes or just until edges are light brown.
While warm, re-cut wedges.
Remove from pan; cool on a wire rack.
THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls.
Place balls 2 inches apart on an ungreased cookie sheet.
Using your thumb, press an indentation in the center of each cookie.
Bake in a 325 degree F oven about 18 minutes or until bottoms are light brown and wedges are slightly golden.
Immediately spoon 1/2 teaspoon fruit preserves (such as cherry, strawberry, or peach) into each indentation.
Cool completely, then remove cookies from cookie sheet.
PECAN SPICE SHORTBREAD: Prepare the dough as directed, except substitute brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour mixture.
Pat the dough into an ungreased 9-by-9- by 2-inch baking pan.
Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough.
Bake in a 325F (160C) oven for 23 to 25 minutes.
While warm, cut into 16 2 1/4 inch squares.
Cut each square diagonally to make triangles.
Cool in pan.
Drizzle with Vanilla Icing.
VANILLA ICING: In a small mixing bowl combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract.
Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency.","url":"https://recipe.bluelayer.org/recipe/31646/three-way-shortbreads"},{"id":"31643","title":"White Whole Wheat Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
syrup, maple, canadian
salt, table
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients in bread pan.
May add an optional 1/4 c of seeds (such as sesame, sunflower, or flax, or a combination).
Sometimes I also add 1/4 c of wheat germ, oat bran or wheat bran instead of flax seeds.
Program for basic white bread.
Press start.
3 hours cooking time is based on a 1 1/2 pound white loaf with a light crust in my bread machine.
Baking time will vary according to settings you choose on your machine.","url":"https://recipe.bluelayer.org/recipe/31643/white-whole-wheat-bread"},{"id":"31640","title":"Quick Whole Wheat and Molasses Bread","ingredients":"yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, baking soda
molasses","directions":"Heat the oven to 325F Grease an 8- x 4-inch or 9- x 5-inch loaf pan.
Mix together the dry ingredients.
Stir the molasses into the buttermilk.
Stir the liquid into the dry ingredients (just enough to combine), then pour into the loaf pan.
Bake until firm and a toothpick inserted in the center comes out clean, about 1 hour.
Cool on a rack for 15 minutes before removing from the pan.","url":"https://recipe.bluelayer.org/recipe/31640/quick-whole-wheat-and-molasses-bread"},{"id":"31634","title":"Simple Scotch Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and sugar.
Add flour a little at a time.
Divide mixture in half and knead each piece 5 minutes or more.
Gently roll out into a circle, place on a baking tray and prick all over with a fork.
Bake at 325 degrees for 40 to 45 minutes.
Cut into 8 wedges and lightly sprinkle with sugar.
Leave to cool.","url":"https://recipe.bluelayer.org/recipe/31634/simple-scotch-shortbread"},{"id":"31624","title":"Oatmeal Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
oats
oil, canola
salt, table
sugars, brown
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded","directions":"Place all the ingredients ( except the fruit ) into the pan of the bread machine.
Select manual or dough.
About 10 minutes before the end of the kneading cycle, check dough and adjust its consistency as necessary with aditional flour or water.
Finished dough should be soft and supple.
Add the raisins about 3 minutes before the end of the final kneading cycle.
When the machine beeps, transfer the dough to a lighly oiled surface and shape it into a log ( about 13\" long).
Place the log in lighthly greased cookie sheet, cover the dough with a towel and allow it to rise for about 1 to 1 1/2 hours.
Bake the bread in a preheated 350 degrees F oven for 30 to 35 minutes.
If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/31624/oatmeal-bread"},{"id":"31608","title":"Our Favorite White Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Add to machine in order listed, choose cycle, crust and push start.","url":"https://recipe.bluelayer.org/recipe/31608/our-favorite-white-bread"},{"id":"31606","title":"Borscht (Sweet And Sour Cabbage Soup) Recipe","ingredients":"salt, table
salt, table
lemon juice, raw","directions":"This is an easy one.
Place meat, bones, onions, carrots, and celery into 8 quart.
large soup pot.
Add in water, almost to top.
Add in tomato puree.
Add in salt and pepper.
Bring to boil, then lower heat to simmer.
Add in sugar and sour salt Or possibly lemon juice Or possibly vinegar.
Cook till meat is tender.
Taste it and adjust for sweet and sour to your family's liking.
Add in more sugar if not sweet sufficient, more sour if too sweet.
The first taste should almost make your mouth pucker.
Remove meat.
Add in sliced cabbage and potatoes, and bring soup back to boil, lower head again and cook till potatoes and cabbage are tender, around 25 min.
You can serve this in either of two ways: (1) slice meat and remove potatoes from with slotted spoon.
Serve the meat and potatoes on serving platters at the table.
(2) Slice or possibly chunk meat and return to pot and serve up as a one dish meal.
This is really yummy with a good dark pumpernickel bread.
*Note.
since this is a peasant type soup, the measurements do not need to be exact.
Feel free to adjust the amounts to your own tastes and needs.","url":"https://recipe.bluelayer.org/recipe/31606/borscht-sweet-and-sour-cabbage-soup-recipe"},{"id":"31601","title":"Nostalgic Milk Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened
leavening agents, yeast, baker's, active dry","directions":"Put all the dry ingredients, except salt, in a bowl.
Combine the milk and condensed milk, and warm to 35C in the microwave.
If you can't measure the temperature, heat until it is warm to the touch.
Add the liquid from Step 2 to the bowl from Step 1, aiming at the yeast.
Mix well.
When the dough comes together, move to a work surface and start kneading.
After kneading for 3 minutes, add the salt.
Knead for 2 minutes more, then add the margarine and keep kneading.
Leave to rise at 30C for an hour (1st rising).
Punch the dough dough lightly, round it off again and leave to rest for 30 minutes.
Divide and form the dough.
The 2nd rising should be done at 35 C for 40 minutes.
For detailed instructions, see \"Best Hand-Kneaded Fluffy Rolls\" -.
I wanted to make them pull-apart style like I remember, so after forming each roll, I tried sticking them together.
After the 2nd rising, preheat the oven to 180C.
Brush the tops with milk in the meantime.
Bake for 12 to 15 minutes, and the bread is done.
It's a fluffy, light, tender, and delicate bread.
When taking them out of the oven, use a spatula.
Attention!
If you use chopsticks or tongs to take the rolls out, they'll get smushed!","url":"https://recipe.bluelayer.org/recipe/31601/nostalgic-milk-bread"},{"id":"31595","title":"Simple Soda Bread","ingredients":"yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Preheat oven to 200 degrees centigrade.
In a bowl, mix the flour, bicarb and salt.
Add the yoghurt and combine with a spatula and then your hands.
It will be messy and sticky.
You will not get a smooth dough, just make sure everything is evenly mixed.
Shape into a ball and place on a baking sheet that you might like to line with silicon paper (foil will stick to the bread, but an unlined sheet is fine).
Bake in the middle of the oven for 45 minutes.
Check a few minutes before the time is up to make sure it isn't overbrowned.
Allow to cool for 5-10 minutes before tearing/slicing it up.","url":"https://recipe.bluelayer.org/recipe/31595/simple-soda-bread"},{"id":"31578","title":"Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 375F.
Combine ingredients.
Bake 30-45 minutes.
Makes 2 loaves.
NOTE:.
The thicker the buttermilk, the drier or tougher the dough.
The thinner the buttermilk, the softer or stickier the dough.
The drier dough, tough dough works better because it holds its shape better, cuts easier and seems to cook faster.
The softer dough tends to want to flatten out, it's hard to cut, takes longer to knead, you have to add a little more flour to make it tougher.
It also takes longer to bake.","url":"https://recipe.bluelayer.org/recipe/31578/soda-bread"},{"id":"31576","title":"Scotch Shortbread","ingredients":"butter, without salt
sugars, powdered
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 300 degrees; have ready an ungreased 9-inch square baking pan.
In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
Add the powdered sugar and 1/4 cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.
Beat in the vanilla.
Sift the flour and salt together onto a sheet of waxed paper.
Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.
Using floured fingertips, press the dough evenly into the pan.
Sprinkle evenly with 1 tablespoon sugar.
Bake the shortbread until the edges are golden, about 1 hour.
Remove the pan from the oven and immediately use a thin sharp knife to cut the shortbread into strips 3 inches by 1 inch.
Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots.
Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/31576/scotch-shortbread"},{"id":"31574","title":"Indian Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Mix everything together, and let rise for 5-10 minutes.
Pour enough oil in a pan to cover the bottom and heat it up.
Take a golf ball size of dough and stretch it out with your hands until 1/8\" to 1/4\" thick.
Fry in the oil until golden brown on both sides.","url":"https://recipe.bluelayer.org/recipe/31574/indian-fry-bread"},{"id":"31568","title":"Oatmeal Molasses Bread I","ingredients":"water, bottled, generic
oats
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mix the boiling water, butter and oatmeal.
Let stand 30 minutes or until cool.
Mix the yeast and warm water in the bowl of your mixer and let stand until proofed.
Add the oatmeal mixture and the molasses.
Mix the salt with one cup of the flour and add to the mix.
Mix until combined.
With the dough hook attachment on the mixer, keep adding flour until the dough comes together and is no longer sticky.
Then let it knead on low speed about 10 minutes.
Take the dough out of the bowl and finish kneading by hand until somewhat smooth- this dough is a little rough textured.
Turn into a buttered bowl, cover with plastic wrap, then a towel and let stand to rise until doubled (about 2 hours).
Punch down, divide and shape into 2 loaves, place in greased loaf pans, set aside to rise again.
Preheat the oven to 375F.
Bake the loaves until done, about 35- 45 minutes.","url":"https://recipe.bluelayer.org/recipe/31568/oatmeal-molasses-bread-i"},{"id":"31564","title":"Chocolate Honey Butter","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
honey","directions":"In a small bowl, beat the butter until fluffy.
Blend in the chocolate syrup and honey.
Mix well.
Serve atop breakfast bread.","url":"https://recipe.bluelayer.org/recipe/31564/chocolate-honey-butter"},{"id":"31562","title":"Coppe-pan (Soft Bread Roll) With Honey","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
honey
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the bread flour, cake flour, yeast, sugar, salt, honey and butter (softened at room temperature) in a bowl.
Warm up the milk in a pan or the microwave to about body temperature, and pour into the bowl from Step 1.
Mix it together using a pastry cutter or similar.
When it comes together, take it out of the bowl and knead well with your hands.
When the dough has formed a smooth, shiny ball, round it off, put it back in the bowl, cover with plastic wrap and leave in a warm place (1st rising).
When the dough is 2 to 3 times its original volume, the 1st rising is done.
Take the dough out onto a work surface, divide into 5 portions and round off each.
Cover with plastic wrap and leave to rest for 10 minutes.
Roll the dough out with a rolling pin about 10 wide x 18 cm long.
Roll the long sides of the dough in towards the center and fold in.
Fold the dough in half, seal closed and flip it over.
Place on a baking sheet lined with kitchen parchment paper.
Form the other 4 rolls in the same way.
Line them up on the lined baking sheet, leaving space in between them.
Cover with plastic wrap or a tightly wrung out moistened kitchen towel, and leave to rise in a warm place (2nd rising).
When the rolls have doubled in volume, brush the surfaces with the milk.
Bake in a preheated 180C oven for 15 minutes.
When the tops are browned they're good to go!
Cool on a rack, and the rolls are done.
They're good simply spread with some butter!","url":"https://recipe.bluelayer.org/recipe/31562/coppe-pan-soft-bread-roll-with-honey"},{"id":"31561","title":"Nut Butter","ingredients":"nuts, walnuts, english
oil, corn, peanut, and olive
seeds, sesame seeds, whole, dried
seeds, flaxseed
nuts, pine nuts, dried
salt, table
oil, olive, salad or cooking","directions":"Process all ingredients except oil.
The result will be crumbly and not butter like.
Add oil and process 1-2 minutes more to make it stick together and become spreadable on breads.
Makes 400g.
Stores well in refrigerator or freezer.","url":"https://recipe.bluelayer.org/recipe/31561/nut-butter"},{"id":"31529","title":"Welsh Rarebit Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
cheese, cheddar
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
mustard, prepared, yellow
spices, pepper, red or cayenne
wheat flours, bread, unenriched","directions":"select loaf size on bread machine.
add ingredients to the machine according to the manufacturer's directions.
select the basic white bread cycle.
note: I used the \"dough\" cycle only, put dough in regular bread pan and baked at 350 degrees in oven for 30-35 minutes.
(Used 2 tsp of veg oil, garlic flavored worcestershire and garlic salt in place of plain worcestershire and plain salt.
).","url":"https://recipe.bluelayer.org/recipe/31529/welsh-rarebit-bread"},{"id":"31521","title":"Tangy Buttermilk Cheese Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oats
sugars, granulated
salt, table
cheese, cheddar
milk, buttermilk, fluid, cultured, lowfat","directions":"Bring all ingredients to room temperature by letting them stand on counter about 30 minutes.
Place yeast in bread machine pan according to directions in manual.
In medium bowl, combine flour, oats, sugar and salt; mix well.
Stir in cheese.
Place all ingredients in bread machine pan according to manual.
Select white bread, light crust setting.
Remove bread from pan to wire rack and cool before slicing.","url":"https://recipe.bluelayer.org/recipe/31521/tangy-buttermilk-cheese-bread"},{"id":"31519","title":"Homemade Wonderful Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Whisk together the yeast, 1/4 cup warm water and sugar.
Allow to sit for 15 minutes.
Add ingredients in the order suggested by your manufacturer, including the yeast mixture.
Select the basic and light crust setting.","url":"https://recipe.bluelayer.org/recipe/31519/homemade-wonderful-bread"},{"id":"31509","title":"Light Banana Bread","ingredients":"egg substitute, powder
bananas, raw
salad dressing, mayonnaise, regular
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, walnuts, english
leavening agents, baking soda
salt, table","directions":"Heat oven to 350.
combine the first 4 ingredients in a bowl and whisk together.
Mix the rest of the ingredients in a separate bowl.
Combine wet and dry ingredients until all is moist and pour into a 9x5 loaf pan sprayed with non stick cooking spray.
Bake 1 hour or until tooth pick comes out clean.
Cool in pan about 10 minute place on wire rack to finish cooling.","url":"https://recipe.bluelayer.org/recipe/31509/light-banana-bread"},{"id":"31507","title":"My Onion \"Fried\" Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
delallo, italian seasoned breadcrumbs,
spices, paprika
salt, table
cream, sour, cultured","directions":"Remove skin from chicken.
On wax paper, combine onions and next three ingredients.
Brush chicken pieces with sour cream.
Coat with onion mixture.
In a 9 X 13 baking dish arrange chicken.
Bake in 350 degree oven till chicken is no longer pink in the center and coating is nicely browned.","url":"https://recipe.bluelayer.org/recipe/31507/my-onion-fried-chicken"},{"id":"31498","title":"Crispy Baked Barbecue Chicken","ingredients":"delallo, italian seasoned breadcrumbs,
sugars, brown
spices, chili powder
spices, garlic powder
mustard, prepared, yellow
celery, raw
spices, pepper, red or cayenne
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt","directions":"Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, celery seed and cayenne.
Season each chicken piece with salt and pepper.
Roll in the melted butter, then into the crumb mixture to coat.
Arrange skin side up in a shallow baking pan, making sure that pieces don't touch.
Sprinkle with any remaining crumbs and bake at 375*F for 50 minutes.","url":"https://recipe.bluelayer.org/recipe/31498/crispy-baked-barbecue-chicken"},{"id":"31494","title":"Homemade Croutons","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
parsley, fresh
spices, garlic powder
salt, table
cheese, parmesan, hard","directions":"Drizzle oil over bread, a little bit at a time.
Toss until the cubes are lightly coated, not soggy.
Sprinkle on the spices and cheese.
Toss until evenly dispersed.
(You may vary amounts to suit your taste).
Broil approximately 2 to 3 minutes, until crisp.
Once cooled, store in air tight container.","url":"https://recipe.bluelayer.org/recipe/31494/homemade-croutons"},{"id":"31490","title":"Whole Wheat Bread","ingredients":"water, bottled, generic
salt, table
sugars, granulated
sugars, granulated
molasses
wheat flour, white, all-purpose, unenriched
vital wheat gluten
seeds, flaxseed
leavening agents, yeast, baker's, active dry","directions":"place all ingredients in bread machine according to manufactures directions for your machine.","url":"https://recipe.bluelayer.org/recipe/31490/whole-wheat-bread"},{"id":"31482","title":"Chicken Pot Pie Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
carrots, raw
potatoes, raw, skin
peas, green, frozen, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
spices, garlic powder","directions":"To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
In sauce pan melt margarine or butter.
Blend in flour, chicken bouillon, garlic and pepper.
Cook until mixture is smooth and bubbly; gradually add milk.
Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
Serve in bread bowls or over cornbread.
NOTE: Cook time does not include time for individual ingredients, soup only.","url":"https://recipe.bluelayer.org/recipe/31482/chicken-pot-pie-soup"},{"id":"31473","title":"Green Onion Butter Recipe","ingredients":"butter, without salt
onions, spring or scallions (includes tops and bulb), raw
lemon juice, raw
spices, pepper, black
salt, table
parsley, fresh
dill weed, fresh","directions":"Use fresh herbs if possible.
Blend all ingredients well and store in refrigerator.
Excellent on garlic bread!
Very good on baked potatoes!","url":"https://recipe.bluelayer.org/recipe/31473/green-onion-butter-recipe"},{"id":"31460","title":"Sig's Garlic and Lemon Chicken Kebabs with a garlic dip","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
lemon juice, raw","directions":"cut chicken into one inch or 2.5cm pieces;place in a bowl with combined crushed garlic,juice,oil and the salt.
Cover tightly,turning occasionally and refrigerate for at least 3hours or overnight.
thread on long metal skewers and cook on preheated grill or bbq until browned all over serve with a warm bread
for garlic sauce blend or process garlic,egg yolk the water and juice until combined.
whilst blender is still running gradually pour in the oil and process until thick.
serves 4and makes about 350 ml garlic sauce","url":"https://recipe.bluelayer.org/recipe/31460/sigs-garlic-and-lemon-chicken-kebabs-with-a-garlic-dip"},{"id":"31442","title":"Double Cornbread - Using Bread Machine to Make the Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard
spices, cumin seed
spices, oregano, dried
spices, chili powder
corn, sweet, white, raw
oil, olive, salad or cooking
water, bottled, generic
cornmeal, degermed, unenriched, yellow","directions":"Carefully measure all the ingredients into bread machine pan in the order that I've listed them inches.
Select the'dough' cycle.
When the cycle is complete, remove from bread machine pan.
(tip out onto floured surface).
Roll or pat the dough into a square- a little longer than the bread pan, and then roll it into a cylinder shape.
Place in lightly greased loaf tin.
Gently press the dough into the corners and level the top.
Leave to rise in a warm, draught-free place for about 1 hour- or until the dough looks like it has approximately doubled in size.
If desired, dampen the top with a little milk or water and sprinkle with the extra coarse cornmeal.
Bake at 200'C for 20-30 minutes, until the crust is a nice golden colour.
VARIATION: Shape the dough to form 2 long'sausages', and twist together.","url":"https://recipe.bluelayer.org/recipe/31442/double-cornbread-using-bread-machine-to-make-the-dough"},{"id":"31441","title":"Pizza Dough - Dad's Famous Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Mix together 2 cups of warm water and yeast.
Wait a few minutes and then stir it.
In a separate bowl, mix together salt, sugar, and olive oil.
Add the yeast and stir.
Add 2 cups of bread flour and stir with a whisk.
It will be like batter.
Once it is creamy, begin adding more flour (1 cup at a time).
Add flour until the flour makes a sticky dough.
When the dough is so thick that you can't mix it anymore begin kneading it with your hands (adding more flour if needed) for 5-10 minutes.
Cut the dough in half and form into 2 balls.
Place the balls onto a greased cookie sheet.
Cover loosely with syran wrap that is either sprayed or wiped down with oil to prevent sticking.
Put it in the fridge for 2-9 hours (5-9 hours is ideal).
When you're ready to use the dough, preheat the oven to 425.
Remove from refrigerator and roll out on floured surface.
Place on greased cookie sheet and top with your favorite sauce, cheese, and veggies.
Bake at 425 for 16-18 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31441/pizza-dough-dads-famous-recipe"},{"id":"31438","title":"Shortbread (Double Recipe) Recipe","ingredients":"butter, without salt
sugars, powdered
sugars, granulated
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched","directions":"Cream butter & sugar.
Add in flour & rice flour mixed.
Put in 9x9 tins (2).
Use a flat spatula and press it down flat, and smooth it over well.
Prick with a fork.
* Bake at 325 for a 1/2 hour and 300 for a 1/2 hour.
** Cut into fingers immediately.
Sprinkle with confectioners sugar using a shake tin.
This gives a smooth effect.
Leave in pan to cold.
Put on tray then into tight fitting tin.
*** May bake at 325 for 25 min and 300 for 25 min, according to oven temperature or possibly a little less.
Different ovens vary in temperature.
This recipe is from my dad side of the family.
This was from his dad and the dad before him.","url":"https://recipe.bluelayer.org/recipe/31438/shortbread-double-recipe-recipe"},{"id":"31433","title":"Delicious Homemade Bread by Hand (White or Wheat)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table","directions":"Mix yeast and warm water in a large bowl and let sit for 10 minutes.
During this time you should see bubbles appear in the water (perfectly normal).
Once yeast and water have sat for 10 minutes, add the oil, salt, sugar and 1 cup of flour.
Mix with a hand mixer for 2 minutes.
After the 2 minutes, stir in the rest of the flour and mix with a large spoon until you can no longer mix by spoon and continue by hand kneading as you go.
Once you have all flour completely mixed in, you should have a texture that is NOT sticky and not dry (if it IS sticky add more flour and if it IS dry, add a LITTLE more water until desired consistency is reached).
Roll into a dough ball.
Place in an oiled boil (must be oiled and not sprayed) and flip one time.
Cover with a damp towel and place in warm environment (NOT HOT).
What I do is preheat the oven to 170 and then immediately turn off while I'm mixing the dough - this leaves the oven at the perfect temperature to rise.
Let rise for 1 hour OR until doubled in size.
Remove towel and dough and place dough ona lightly floured surface.
Knead the dough and roll out into a large rectangle (you MAY need to lightly flour your rolling pin as well).
You will now roll the rectangle back up along the short side (if you roll along the long side it will not fit in your bread pan).
Pinch seams together on bottom and on ends and place seem side down into a sprayed full-size loaf pan.
Place a damp towel over the loaf pan and put it back into the oven to rise a second time (again no heat on) for 30 minutes.
Remove from oven at about 24 minutes and let it rise the last 6 minutes on the counter while you preheat your oven to 370 degrees F.
Place uncovered loaf pan into the oven and bake for 30-32 minutes.
Cool on wire rack and allow cooling time before cutting.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31433/delicious-homemade-bread-by-hand-white-or-wheat"},{"id":"31431","title":"Easy and Crispy Chocolate Chip Scones","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Add all the ingredients into a large bowl.
Combine all the ingredients.
Do not bring the butter to room temperature; chill until right before use.
Preheat the oven to 200C/392F.
Mix all the dry ingredients with your hands.
Break up any lumps.
Add the chunk of butter.
Cut in the butter with a bench scraper or knife until it forms lumps approximately the size of rice grains.
Add chocolate chips and mix.
Also add the ingredients gradually.
Cut in with a bench scraper.
Mix everything together into one large lump, and put into a plastic bag.
Press lightly to spread, then fold in half.
Repeat about 6 times.
Spread out into a flattened ball about 1-2 cm width.
Cut into eighths.
Align on a baking pan lined with parchment paper.
Bake in the oven for 15-20 minutes or until brown on top , and they're done!","url":"https://recipe.bluelayer.org/recipe/31431/easy-and-crispy-chocolate-chip-scones"},{"id":"31422","title":"Festive Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream butter, gradually beat in sugar.
Add and beat in flour a part at a time.
Wrap dough in wax paper and chill.
Preheat oven to 300 degrees F (150 degrees C).
Allow dough to warm slightly; knead for 1 minute.
Roll out dough on lightly floured board to 1/4 inch thickness and cut with cookie cutters.
Decorate as desired.
Bake in preheated oven 14-20 minutes.","url":"https://recipe.bluelayer.org/recipe/31422/festive-shortbread"},{"id":"31421","title":"Boston Bran Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
oat bran, raw
salt, table
raisins, seeded
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
molasses
sugars, brown","directions":"Preheat oven tro 350*F. Mix the flours, wheat germ, bran, salt, and raisins in a large bowl, set aside.
In a medium bowl, stir together baking soda and 1/4 cup of the buttermilk.
Stir in the remaining buttermilk, molasses, and brown sugar.
Add the liquids to the dry ingredients, stirring until just combined; do no overmix!
Spoon into a lightly greased 9\"x5\"x3\" loaf pan.
Bake for 1 1/4 hours or until a toothpick inserted in the center of the bread comes out clean.
Loosen the loaf and turn out onto a wire rack; let cool completely.
Cut in thin slices and serve with cream cheese or butter.
This bread goes great with baked beans.
Enjoy!
Note:.
To store, wrap in aluminum foil or seal in 2 plastic bags.Quick bread will store at room temperature for 2 to 3 days.","url":"https://recipe.bluelayer.org/recipe/31421/boston-bran-bread"},{"id":"31415","title":"Carrot Poppy Seed Bread ( Breadmaker 1 1/2 Lb. Loaf)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
carrots, raw
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, brown
wheat flours, bread, unenriched
spices, poppy seed","directions":"Measure carefully, placing all ingredients in bread machine pan in the order recommended by manufacturer, adding carrots with milk.
Select Basic/White cycle.
Use Medium crust color.
Adjust dough consistency, if needed.
Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade.
If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency.
If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
Remove baked bread from pan and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/31415/carrot-poppy-seed-bread-breadmaker-1-1-2-lb-loaf"},{"id":"31405","title":"Herbed Green Bean Casserole","ingredients":"delallo, italian seasoned breadcrumbs,
spices, basil, dried
salt, table
spices, pepper, black
spices, thyme, dried
spices, oregano, dried
parsley, fresh
spices, garlic powder
cheese, parmesan, hard
oil, olive, salad or cooking
beans, snap, green, raw","directions":"Preheat oven to 350 degrees F.
If using fresh beans, rinse them & cut them into 3\"-to'4\" pieces, before steaming them for about 15 minutes, or until they are only slightly crisp.
Set beans aside.
In a large bowl whisk together breadcrumbs (I use crumbs from winter wheat or cracked wheat bread), basil, salt, pepper, thyme, oregano, parsley, garlic powder & Parmesan cheese.
Add vegetable oil to crumb mixture & stir well, before setting aside 2 tablespoons of the crumb mixture for topping the casserole.
In an ovenproof dish, combine green beans & crumb mixture, then sprinkle with reserved crumb mixture.
Bake about 30 minutes or until top is golden & crispy.","url":"https://recipe.bluelayer.org/recipe/31405/herbed-green-bean-casserole"},{"id":"31404","title":"Hg's Fiber-Fried Green Beans W/Spicy Cucumber Ranch Dip - 2 Pts.","ingredients":"salad dressing, mayonnaise, regular
pickles, cucumber, sour
cream, sour, cultured
salad dressing, ranch dressing, regular
wasabi, root, raw
spices, pepper, red or cayenne
beans, snap, green, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
egg substitute, powder
spices, onion powder
spices, garlic powder
salt, table
spices, pepper, black","directions":"Preheat oven to 400 degrees.
Combine dip ingredients in a food processor or small blender (our Magic Bullet works wonders!).
Blend until smooth.
Place dip in a dish, and then cover and chill in the fridge.
Place the green beans in a large pot with 4 cups of water.
Bring to a boil.
Once boiling, cook for 9 minutes.
Carefully drain the beans, and then place them in cold water for a few minutes to stop the cooking process.
Drain and dry them well.
Put the egg substitute in a small bowl, and set aside.
In a separate bowl, combine the Fiber One \"breadcrumbs\" with the spices (add extra seasonings, if you like).
Cover a large baking pan with aluminum foil and/or nonstick spray.
Set aside.
Place about 1/3rd of the crumb mixture into a large sealable plastic bag.
One by one, dip green beans into the egg substitute, and place them in the bag with the breadcrumbs -- continue this with 1/3rd of the beans.
Seal the bag and shake it up.
Remove the \"breaded\" green beans, and place them on the pan.
Repeat this process two more times, so all of the beans are coated.
Pop the pan in the oven and cook for 16 minutes, flipping green beans halfway through cooking.
Beans are done once they're crispy.
Allow green beans to cool slightly, and then serve with the dip.
Yum!","url":"https://recipe.bluelayer.org/recipe/31404/hgs-fiber-fried-green-beans-w-spicy-cucumber-ranch-dip-2-pts"},{"id":"31402","title":"Sweet Rolls With Peanut Butter Filling (bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
oil, corn, peanut, and olive","directions":"Put dough ingredients into bread machine in recommended order for your machine.
Program for Dough cycle.
Turn out dough onto a floured surface.
Roll into a 10 by 12 inch rectangle for large (10 by 10 for regular).
Spread butter over dough, followed by peanut butter.
Sprinkle with sugar and then chopped peanuts.
Roll dough up lengthwise and seal seam by pinching dough together.
Slice into 1 inch pieces, 12 for large& 8 for regular.
Place in a greased pan one inch apart.
Let rise till doubled, about one hour.
Bake at 375 degrees for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/31402/sweet-rolls-with-peanut-butter-filling-bread-machine"},{"id":"31400","title":"Mango Shortbread Bars","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
mango nectar, canned
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Preheat oven to 350 degrees F (175 degrees C).
In large bowl, cream together butter and 1/2 cup sugar.
Blend in 3 cups flour and press 1/2 of mixture into the bottom of a 9x13 inch baking dish.
In a medium bowl, stir together mango, 1/4 cup sugar, 1/4 cup flour, cinnamon and nutmeg until well combined.
Pour mango mixture over shortbread in pan.
Sprinkle remaining shortbread mixture over mango mixture.
Press down lightly.
Bake 1 hour, until topping is golden brown.
Let cool 15 minutes in dish before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/31400/mango-shortbread-bars"},{"id":"31397","title":"Khameh Asal-Honey&cream","ingredients":"cream, whipped, cream topping, pressurized
honey","directions":"Blend the honey and the cream.
Add more or less honey, according to your taste.
Serve with flat bread or if available with barbari (Iranian brread).
Variations: instead of honey use dates or cocoa powder.","url":"https://recipe.bluelayer.org/recipe/31397/khameh-asal-honey-cream"},{"id":"31390","title":"Fig Walnut Wheat Yeast Bread (ABM)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat germ, crude
cocoa, dry powder, unsweetened
spices, cinnamon, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
water, bottled, generic
water, bottled, generic
honey
figs, dried, uncooked
nuts, walnuts, english","directions":"Place all ingredients in machine in order recommended by manufacturer.
(Use raisin/fruit bread cycle if possible, adding fruit and nuts at beep.)
Select medium setting and push start.
Remove at end of baking cycle and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/31390/fig-walnut-wheat-yeast-bread-abm"},{"id":"31386","title":"\"hityl?\" Cinnamon Candy Sauce","ingredients":"spices, cinnamon, ground
water, bottled, generic","directions":"Put water & cinnamon candies in a small saucepan over med heat.
When the candies begin to melt, reduce heat & simmer till candies are fully melted & a has sauce formed.
Stir constantly & add water (or more candies) as desired, but don't get the sauce too thin.
Done!
NOTE: You can add 2 tbsp of real honey or a good maple syrup for a more syrup sauce -- or you can make a buttery version & melt the candies in butter over very low heat.
SERVING OPTIONS: Add sweet cinnamon flavor to your hot tea, coffee, apple juice, oatmeal, rice pudding, yoghurt or favorite smoothie & butter cream icing -- Use pastry brush to add sauce to breads, cinnamon toast or French toast -- Drizzle over vanilla ice cream!
-- Make a kid pleaser cheese ball or spread for graham crackers using cream cheese & crushed Nestles Crunch candy bars -- Mix w/cream cheese & drained crushed pineapple to put on a biscuit, bagel, English muffin or breakfast/dessert tortilla wrap & pinwheels -- Use as glaze for cakes -- Mix w/melted butter & add to your favorite apple crisp, pie or 1 of those prepare the nite before & bake French toast dishes -- Give as a food gift -- Take along on your next camping trip -- See what I mean?
The options are endless!
Somebody stop me!
I'm outta control here!","url":"https://recipe.bluelayer.org/recipe/31386/hityl-cinnamon-candy-sauce"},{"id":"31360","title":"Portuguese White Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add to bread machine and bake.","url":"https://recipe.bluelayer.org/recipe/31360/portuguese-white-bread"},{"id":"31357","title":"Carrot-Ginger Wheat Bread","ingredients":"carrots, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
sugars, brown
spices, ginger, ground
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/31357/carrot-ginger-wheat-bread"},{"id":"31348","title":"Four Grain Bread","ingredients":"water, bottled, generic
honey
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place all ingredients in order suggested by manufacturer.
Select basic bread setting.
Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).","url":"https://recipe.bluelayer.org/recipe/31348/four-grain-bread"},{"id":"31338","title":"Polenta A Variation Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, granulated
salt, table
corn, sweet, white, raw","directions":"Combine lowfat milk, butter, sugar and salt in a heavy saucepan and heat just to a simmer.
Slowly add in corn meal in a thin stream, using a wire whisk egg beater, whisking constantly.
Lower the heat and continue stirring with a wooden spoon till mix has thickened and pulls away from the sides of the pan.
Takes about 10 min.
Invert polenta into serving dish.
Can be served with any meat or possibly fish dish, or possibly with tomato meat sauce poured over it.
Leftover polenta can be toasted, or possibly fried, and eaten in place of bread.
The crust which forms in the pan can be cut or possibly broken into pcs and eaten as \"chips\".","url":"https://recipe.bluelayer.org/recipe/31338/polenta-a-variation-recipe"},{"id":"31328","title":"Kesra - Algerian Bread","ingredients":"semolina, unenriched
semolina, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Mix the semolina and salt together and stir in the olive oil until all the grains are coated.
Slowly add enough water whilst mixing to make a soft dough.
Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.
Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.
Cook in frying pan or kesra griddle for about 20 mins turning often.
The kesra should have a firm crumbly exterior and be moist inside.","url":"https://recipe.bluelayer.org/recipe/31328/kesra-algerian-bread"},{"id":"31325","title":"Aloha Bread Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
butter, without salt
sugars, granulated
leavening agents, baking soda
pineapple, raw, all varieties
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan, select light crust setting and press start.
1-1/2 pound loaf.
After the baking cycle ends, remove bread from pan, place on rack and allow to cold for 1 hour before slicing.
NOTE: forWelbilt/DAK machines, use 2 ts yeastfor Panasonic/Nat'l.
machines, use 3 ts yeast Deb's notes: Substituted 3 tb of buttermilk*pwdr*, 3/4 c plus 1 tb of water, and deleted baking soda in lieu of fresh buttermilk.
Worked fine.
Rich liked it with creamed clover honey, but he loved it in bread pudding!","url":"https://recipe.bluelayer.org/recipe/31325/aloha-bread-recipe"},{"id":"31321","title":"Naan","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
yogurt, greek, plain, nonfat","directions":"Mix together flour, baking powder and salt.
Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
Take the dough out and cut it into 10 equal pieces.
Form each into a ball and press the balls flat into round discs.
Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
Remove naan from the oven and brush it lightly with melted butter if you like.
Continue this way with all the dough, stacking the breads into a napkin-lined basket.
Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/31321/naan"},{"id":"31311","title":"Mustard Focaccia Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
mustard, prepared, yellow
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine in order listed above and select dough cycle.
When the dough is done, remove dough from pan, roll out on a greased cookie sheet and let it rise till it doubles or around 10-15 minutes.
Bake at 400F for 15-18 minutes.","url":"https://recipe.bluelayer.org/recipe/31311/mustard-focaccia-bread"},{"id":"31304","title":"Multgrain Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
cornmeal, degermed, unenriched, yellow
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, flaxseed
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/31304/multgrain-bread"},{"id":"31291","title":"Pecan Pie Bars With Shortbread Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
nuts, pecans
butter, without salt
sugars, brown
honey
cream, whipped, cream topping, pressurized","directions":"Set oven to 350 degrees, set oven rack to second-lowest position.
Butter a 13 x 9-inch baking pan.
For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
Sprinkle the mixture into prepared baking pan.
Lightly press the mixture down with a spatula (do not pat down too much).
Bake in the second-lowest oven rack for 20 minutes until golden.
Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally.
Stir in chopped pecans.
Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
Bake on the second-lowest oven rack for about 20-22 minutes.
Cool completely in the pan.
*NOTE* these bars will cut better if refrigerated.","url":"https://recipe.bluelayer.org/recipe/31291/pecan-pie-bars-with-shortbread-crust"},{"id":"31289","title":"Blt Dip Recipe","ingredients":"bacon, meatless
tomatoes, red, ripe, raw, year round average
cheese, parmesan, hard
salad dressing, mayonnaise, regular
cream, sour, cultured
cheese, feta
spices, basil, dried
vinegar, balsamic","directions":"Combine ingredients in a food processor.
Process till just slightly chunky.
Refrigerate2-3 hrs.
Spread over a serving plate or possibly large pie plate.
Just before serving, sprinkle finely minced lettuce on top.
If you like, add in additional diced tomatoes (well liquid removed) and a few green onions thinly sliced.
Serve with homemade sour dough bread croutons and shredded wheat crackers.","url":"https://recipe.bluelayer.org/recipe/31289/blt-dip-recipe"},{"id":"31277","title":"Garlic Bread - Abm","ingredients":"water, bottled, generic
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
sugars, granulated
salt, table
cheese, parmesan, hard
spices, basil, dried
spices, garlic powder
chives, raw
spices, pepper, black
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order stated by your bread machine manufacturer.
Choose medium crust.
Use white, rapid, or delay bake cycles.","url":"https://recipe.bluelayer.org/recipe/31277/garlic-bread-abm"},{"id":"31260","title":"Fluffy Even with Rice Flour! Steamed Bread in a Microwave","ingredients":"rice flour, white, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
water, bottled, generic","directions":"Add the ingredients into a bowl, and mix with a whisk.
Add the water, and mix well.
Since it's made with rice flour, the mixture won't get lumpy.
The batter should be thick.
Put into cups, and microwave for 1.5 minutes at 600 W.
It's fluffy.","url":"https://recipe.bluelayer.org/recipe/31260/fluffy-even-with-rice-flour-steamed-bread-in-a-microwave"},{"id":"31259","title":"Fig and Ginger Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, ginger, ground
butter, without salt
figs, dried, uncooked
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 230 Celsius.
Sift flour, baking powder, baking soda, salt and ground ginger together and place in a large bowl.
Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the crystallized ginger and figs then add the combined milk and water and mix gently but thoroughly until the dough comes together.
Turn out the dough, adding a little flour if the dough is sticky.
Knead very briefly until the dough is manageable - do not overmix.
Flatten the dough to about 1 inch thickness then use a 2 to 2 1/4 cutter to cut out rounds.
Place the cut rounds on a non-stick baking sheet then gather up any remaining scraps and knead briefly.
Cut as many more rounds as possible then place these on the sheet.
Brush the scones with a little milk then bake for 10-12 minutes until golden.
Serve with butter, marmalade or jam.","url":"https://recipe.bluelayer.org/recipe/31259/fig-and-ginger-scones"},{"id":"31242","title":"Easy 30-Minute Pizza Dough II","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"In a large bowl, place the warm water in first then the honey.
Sprinkle the yeast on top, agitate the bowl slightly if you have to so the yeast gets immersed in the water.
Wait 10-15 minutes or until foamy.
Add the oil and salt.
Blend in the flours and knead until elasticy, about 5 minutes or so.
Cover with parchment paper or a dish towel and let rise for 20-30 minutes.
Spray a cookie sheet, pizza stone, or round baking dish with cooking spray and put some dough in and you're set!
I get about 3-4 little pizzas out of this amount of dough; it's thicker than my other pizza dough recipe.","url":"https://recipe.bluelayer.org/recipe/31242/easy-30-minute-pizza-dough-ii"},{"id":"31233","title":"Shanghai Spring Roll Skins","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
amazonas rainforest product, tapioca starch,
water, bottled, generic
oil, canola","directions":"Combine the flour, salt, and tapioca starch in a medium bowl.
Make a well in the center and pour in the water and oil.
Use a bamboo rice paddle or wooden spatula to stir and incorporate the flour with the water, working from the center to the rim of the bowl.
Try to stir in one direction to develop the gluten in the dough.
After the ingredients have blended together into a rough, soft , sticky mass, start stirring in one direction.
Within seconds, the dough should become fully hydrated and turn into a thick paste (resembling a starter for bread) and slightly glisten from moisture; it should not hold a mounded shape.
If needed, add water by the teaspoon to loosen the dough.
Stir for 4 to 5 minutes, about 200 strokes.
Strands of glutinous, pasty dough will form, attaching themselves to the rim of the bowl as you stir, and become longer as you progress.
Slow down and/or pause if you get tired.
When done, the thick pasty dough should be elastic enough for you to lift and stretch it 12 to 14 inches from the bottom of the bowl.
If you are unsure, keep stirring for a little longer.
Gather the finished dough together; it should hold a slightly mounded shape for a few minutes before spreading out to touch the walls of the bowl.
Cover with plastic wrap and set aside at room temperature for 3 to 4 hours, or refrigerate overnight and return to room temperature before using.
Alternatively, use a mixer fitted with the dough hook attachment.
Put all the ingredients in the mixer bowl and stir by hand to combine well.
Then run the machine at medium speed for 1 1/2 to 2 minutes.
Keep the dough in the mixer bowl or transfer it to another bowl, cover with plastic wrap, and set aside at room temperature for 3 to 4 hours, or refrigerate overnight and return to room temperature before using.
To prepare the skins, slightly dampen a kitchen towel (I wet my hand up to my forearms and wipe them dry on the towel) and put it atop a large plate.
Place next to the stove.
Preheat a large, heavy-bottomed nonstick skillet to medium-low and then lower the heat slightly.
The skillet should be hot enough for you to touch it with your finger without you flinching, but not cool enough for you to leave it there for any length of time.
The dough wont stick to an overheated skillet but on an underheated skillet, it will stick too much and result in thick skins.
Adjusting the flame is tricky, and I use a standard burner for these skins.
If you have a high-output burner or stove, it may be necessary to use a flame tamer to diffuse the heat and/or to remove the skillet from the heat in between skins.
Because slightly chilled dough is firmer and easier to manipulate into a thin film, put the bowl containing the dough in a larger bowl in which you have put 8 ice cubes (without water).
Set on or near the stove.
Take a large handful of dough, all of it if you can, and hold it with your palm facing upward.
(When making a double batch, separate the dough into two bowls.)
The gloppy dough will begin to drip, so control it by working it with your fingers while slowly rotating your wrist; your palm will naturally follow your wrist and go up and down.
As this happens, the dough will form into a round sacklike shape.
Finish with your wrist facing up with the dough in a manageable globular mass.
To make a skin, gently press the dough onto the skillet and slowly wipe it in a circular motion.
Lift the dough upward as you complete the circle.
The dough will naturally twist and come off the skillet.
If excess white dough remains, smooth it out with a rubber spatula.
You can quickly patch small holes this way too.
Aim to create a thin 6 to 7-inch round film of dough on the skillet.
It does not need to be perfect and a tiny hole now and then is forgivable.
After forming the skin, you can keep the dough in your hand, but I like to let it drip back down into the chilled bowl to firm up; it takes seconds to retrieve and work it for the next one.
Should the dough get cold, warm it up by working it with the rotating wrist motion before making another skin.
After about 15 seconds, part of the lacy edge should dry out and lift off the skillet, the sign of doneness.
Use your fingers to peel the skin from the skillet.
You do not have to cook the other side.
Place the finished skin, uncooked side down, on the plate and cover with the damp kitchen towel, which will soften the edges.
Make more skins from the remaining dough, adjusting the heat as needed and stacking one on top of the other.
As you get toward the end, the skins will get smaller as theres less dough to work with.
Try spiraling the dough from the center outward to create decent-size skins.
Its hard to use up all the dough so discard the last bit.
Remove the finished skins from the plate, wrap them in a double-folded kitchen towel, and slide them into a zip-top plastic bag.
Keep at room temperature if you are going to be using them right away.
The skins can be refrigerated for up to 5 days; for less bulk, wrap them in parchment paper.
Before using, return them to room temperature.
Over low heat, steam stacks of 10 skins at a time in a kitchen towel for 10 minutes to soften them.
Once refreshed, keep them soft in the warm steamer as you work.
Shanghai spring roll skins, often labeled spring roll skins or lumpia skins, are stocked in the frozen section at Chinese and Southeast Asian markets.
They may be square or round and will be larger than homemade ones, so you can fill them with a bit more than whats specified in the recipes here.
Thaw them before using and separate them one by one, restacking them and covering them with a damp kitchen towel to prevent drying, just as if you made them fresh.
If they are dry, apply the steaming method outlined in step 4 to revitalize and soften them.
When filling a square spring roll skin, position it as a diamond with a corner pointing toward you.
You can moisten them with either beaten egg or water, whereas egg works best with homemade skins.","url":"https://recipe.bluelayer.org/recipe/31233/shanghai-spring-roll-skins"},{"id":"31226","title":"Unforgettable Scones","ingredients":"wheat flour, white, cake, enriched
butter, without salt
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine and sift the flour, sugar, salt, and baking powder.
Combine and mix well the egg and milk.
Set aside.
Cut the butter (be sure it's cold) into 1 cm cubes and add to the powdered ingredients from step 1.
Use your fingertips to smash the butter, creating a bread crumb-like texture.
Add the egg and milk mixture from step 2 to the butter mixture in the previous step, a little at a time.
Don't add all of it - leave a little.
Place in a plastic bag and let cool in the refrigerator.
Preheat your oven to 210C.
Take the cooled dough and stretch to a thickness of 1.5 cm.
Cut into your desired shapes.
Place on the oven's baking pan, and brush the the leftover milk and egg mixture from step 5 on the top (just the top, not the bottom).
Bake in the preheated oven at 210C for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/31226/unforgettable-scones"},{"id":"31221","title":"Paul's Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, basil, dried
spices, oregano, dried
wheat flours, bread, unenriched","directions":"Place items in the bread machine in the order they are listed and select the\"dough\" cycle.
When the cycle is complete, dust the counter with white flour and corn meal.
Roll dough around gently to throughly cover.
Roll out dough to the desired size, place on non-stick or lightly greased pan and prick several times with a fork (16\" perforated pizza pan sprayed with non-stick cooking spray works best).
Blind bake at 400F for 10-15 minutes.
Add desired toppings (spaghetti sauce, cheese, pepperoni, etc) and bake for an additional 10-15 minutes.
Let rest for at least 10 minutes for best results.","url":"https://recipe.bluelayer.org/recipe/31221/pauls-bread-machine-pizza-dough"},{"id":"31217","title":"Irish Brown Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees.
Measure all dry ingredients into a large mixing bowl, combining well and making sure that there are no lumps of brown sugar.
Pour in the buttermilk and stir with a wooden spoon just until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about a minute until the dough comes together.
Divide the dough in half, and press down on the top of each half to flatten.
Place the two loaves on a large ungreased baking sheet preferably non-stick.
Sprinkle the tops of the loaves with a little bit of flour, and, using a sharp knife, mark the shape of a cross on the top of each loaf.
Allow the two loaves to rest for at least 10 minutes before baking.
Bake on the middle-rack of the oven for about 40-45 minutes, or until the crust is toasty, brown, and crunchy.
Cool on racks and serve with Irish butter.","url":"https://recipe.bluelayer.org/recipe/31217/irish-brown-soda-bread"},{"id":"31192","title":"Dukka - Egyptian Spice Blend for Bread Dipping or Topping","ingredients":"seeds, sesame seeds, whole, dried
nuts, hazelnuts or filberts
spices, coriander seed
spices, cumin seed
salt, table
corn, sweet, white, raw
spices, thyme, dried","directions":"Dry roast sesame seeds until lightly browned, then remove from pan.
Roast the hazelnuts for about 5 minutes and then remove their skins by rubbing them in a kitchen towel.
If you choose to use the roasted chickpeas, they don't need further roasting.
Dry roast the coriander and cumin seeds just until they darken.
Remove from pan.
When everything has cooled off, add other ingredients and pound or process to a coarse powder in a food processor.
This will keep for 3 months in a cool place, in an airtight container or jar.","url":"https://recipe.bluelayer.org/recipe/31192/dukka-egyptian-spice-blend-for-bread-dipping-or-topping"},{"id":"31190","title":"Danescook Cookie Mold Classic Shortbread","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 325F In a medium mixing bowl, cream butter, sugar and vanilla.
Add 2 cups flour and mix until dough is smooth.
If dough feels sticky add additional 1/4 cup flour as needed.Dough should be soft but not sticky.
Spray cookie mold lightly with vegetable pan spray.
Flour mold, shake out excess.
Firmly press dough into mold, making sure dough is even.
Prick surface with fork and bake in mold 30-35 minutes or until lightly browned.
Cool in mold 15 minutes.
Loosen edges of shortbread with tip of knife and flip mold over onto cooling rack.
Makes 4 cookies.
Note:For Cookies Press dough in mold and bake flowing recipe directions.
For best results, bake in mold.
For easier handling, place mold on a cookie sheet before baking.
If desired, to make more than one cookie at a time, you may release dough from mold and bake directly on cookie sheet.
To unmold after cooling, run knife blade on the edge of mold and release.
For Candy: Freeze mold at least 20 minutes before molding candy.
Melt Chocolate or confectionery coating as directed on package.
Fill mold cavity to top; freeze approximately 10 minutes to set and release.
For Rolled fondant: It's easy to create a fondant \"plaque\" to add dimension to any type of cake.
Press fondant paste lightly into cavity, then release.
Cool mold completely before washing.
To clean hand wash in warm soapy water; rinse thoroughly.","url":"https://recipe.bluelayer.org/recipe/31190/danescook-cookie-mold-classic-shortbread"},{"id":"31176","title":"Easy Raisin Bread in the Breadmaker","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
raisins, seeded
butter, without salt
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
salt, table","directions":"put dry ingredients into bread maker.
add wet ingredients into bread maker.
put yeast into 1/4 cup warm water for 5 minutes.
stir.
put breadmaker on for which ever setting u pick.
wait,wait,wait --.
pig out!
(once bread is cool enough to eat).","url":"https://recipe.bluelayer.org/recipe/31176/easy-raisin-bread-in-the-breadmaker"},{"id":"31166","title":"Spooky Shortbread Tombstones","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Cream the butter and sugar until smooth.
Add the flour and salt and work the mixture with your fingers or a pastry blender until all the flour is incorporated.
Wrap the dough in plastic wrap and chill in the refrigerator for 2-3 hours.
When you're ready to bake, preheat the oven to 325 degrees F. On a lightly floured surface, roll half the dough until it's 1/4-inch thick.
Using a small knife, cut out rectangular or slightly rounded tombstone shapes, about 3 inches tall.
Place on an ungreased baking sheet.
Roll and cut the second half of the dough, and place the baking sheets in the refrigerator for 10 minutes.
You can gather together scraps and re-roll them.
Bake for 15-20 minutes, until the shortbread is very lightly golden.
Do not let the cookies brown.
Remove to a wire rack and cool.
When the cookies are completely cool, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes.
The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary.
Spoon the melted chocolate into a zipper-lock bag.
Seal the bag, pressing out any air.
Use a toothpick to make a very tiny hole in one corner of the bag to release a thin stream of chocolate for writing.
Decorate tombstones with crosses and RIP or other writing as desired.
Allow the chocolate to set before stacking the cookies.","url":"https://recipe.bluelayer.org/recipe/31166/spooky-shortbread-tombstones"},{"id":"31161","title":"Kale Salad with Lemon, Parmesan and Breadcrumbs","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
lemon juice, raw
kale, raw
cheese, parmesan, hard","directions":"Chop the French bread in a food processor until it is in rough crumbs.
You can also chop into small pieces if you dont have a small processor.
Heat 1 tablespoon of olive oil in a small pan.
Toss in the French bread crumbs and saute until they begin to brown.
Remove from heat and set aside.
In a small bowl, whisk together the lemon juice and remaining 4 tablespoons (or 1/4 cup) olive oil until well blended.
In a large bowl, toss together the kale, dressing, bread crumbs and Parmesan cheese.
Transfer to individual plates or serving dish and sprinkle with a little more cheese to serve.","url":"https://recipe.bluelayer.org/recipe/31161/kale-salad-with-lemon-parmesan-and-breadcrumbs"},{"id":"31153","title":"Whole Wheat Irish Soda Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
raisins, seeded
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients and put bread machine on Whole Wheat mode.","url":"https://recipe.bluelayer.org/recipe/31153/whole-wheat-irish-soda-bread"},{"id":"31145","title":"Lemon and Rosemary Chicken Stuffing Mix","ingredients":"wheat flours, bread, unenriched
spices, thyme, dried
spices, rosemary, dried
onions, raw
salt, table
lemon juice, raw
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix the dried ingredients together and then add the liquids.
Dehydrate the mix before packaging.
Lay stuffing mix on cookie sheet and bake at 200 degrees F. for 20 minutes.
Remove from the oven and let cool for 1 hour.
Store in a container labeled with name and date.
Shelf Life: 5 months.","url":"https://recipe.bluelayer.org/recipe/31145/lemon-and-rosemary-chicken-stuffing-mix"},{"id":"31142","title":"Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"In a KitchenAid (or any other mixer) put 4 cups whole wheat flour, 2 T yeast, 2/3 cups sugar and 3 cups warm water (between 110 and 125 degrees).
Mix with regular beater for 15 minutes.
Let sit for about 1 hour.
It will rise and fall several times during this time.
Mix 1 T salt in to dough thoroughly.
Add the oil at this point if you are going to do it.
The oil helps act as a preservative.
Using a dough hook, mix 3 cups bread flour for 10 minutes.
By the time this is done mixing it should
Remove from bowl.
Place on floured surface.
Knead for a couple minutes.
Add a little flour if it still feels too sticky.
Cut in half.
Knead both halves until they are smooth.
Place each in pans sprayed with Pam.
Let rise for about an hour.
It doesn't have to be in a warm place.
I just put mine on top of my cold stove.
When they are finished rising, they will look like regular sized loaves.
Place in cold oven.
Turn oven to 350 degrees.
Cook for 30 minutes.
Take out and place on wire cooling rack.
If you let them cool in the pan or on the counter, they will get a little soggy.
Cut and enjoy.","url":"https://recipe.bluelayer.org/recipe/31142/whole-wheat-bread"},{"id":"31139","title":"Cinnamon Sugar Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
wheat flour, white, cake, enriched
butter, without salt
spices, cinnamon, ground
sugars, granulated
spices, cinnamon, ground","directions":"heat oven to 350*.
in large bowl, combine all ingredients.with fork.stir together until soft dough forms.
press evenly on bottom of 2 9\" shortbread molds --
prick all over with fork --
bake for 20-30 minutes.
loosen edges of shortbread from pan -- with butter knife.
invert onto wooden board.
in a small bowl -- combine topping ingredients and sprinkle over shortbread.
cut into wedges.","url":"https://recipe.bluelayer.org/recipe/31139/cinnamon-sugar-shortbread-cookies"},{"id":"31118","title":"Instead of frying fish","ingredients":"sauce, fish, ready-to-serve
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
cheese, parmesan, hard
spices, thyme, dried
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Cut fish into serving size pieces.
Place milk in shallow bowl.
Combine potato chips, parmesan and thyme into a bowl.
Dip fish in milk, then coat with potato chip mix.
Sprinkle a greased pan with bread crumbs.
Place fish over crumbs and drizzle with butter.
Bake at 500 degrees until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/31118/instead-of-frying-fish"},{"id":"31112","title":"Healthy Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
oats
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
bananas, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
egg substitute, powder
nuts, walnuts, english
vanilla extract","directions":"About 2 Hours before serving, or early in the day:
Preheat oven to 350F (180C).
Grease 9x5 inch loaf pan.
In large bowl, mix first 7 ingredients.
With pastry blender, cut in corn-oil spread until mixture resembles coarse crumbs.
Stir in bananas, undiluted apple-juice concentrate, egg substitute, walnuts, and vanilla just until flour is moistened.
Spoon batter into pan.
Bake 60 minutes or until toothpick inserted into center of bread comes out clean.
Cool bread in pan on wire rack 10 minutes; remove from pan and cool slightely.
Serve warm, or cool completely to serve later.","url":"https://recipe.bluelayer.org/recipe/31112/healthy-banana-bread"},{"id":"31092","title":"Pecan Brown Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
molasses
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, pecans
dates, deglet noor
salt, table
leavening agents, baking soda","directions":"Mix dry ingredients in one bowl.
Mix wet ingredients in another bowl.
Add the wet ingredients to the dry ingredients and stir until all is moistened.
Stick in a bread pan and bake at 350 for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/31092/pecan-brown-bread"},{"id":"31080","title":"Honey Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients (in the exact order listed) to bread machine, and bake according to your bread maker's instructions.","url":"https://recipe.bluelayer.org/recipe/31080/honey-bread"},{"id":"31078","title":"Mom's Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Make sure beer is room temperature.
Mix flour and beer, stirring just until blended.
Stir in sugar.
Pour into well greased loaf pan.
Bake at 375 degrees for about 30 minutes.
Brush with melted butter.
Serve hot!
Can be baked in 2 quart casserole dish as well.","url":"https://recipe.bluelayer.org/recipe/31078/moms-beer-bread"},{"id":"31073","title":"Broccoli with Sour Cream","ingredients":"broccoli, raw
water, bottled, generic
cream, sour, cultured
spices, pepper, black
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard","directions":"Cut off the thickest stalks of the broccoli.
Use a flat microwave dish.
Place broccoli on the plate with the stalks to the out side.
Cover and cook on HIGH 8 - 12 minutes until tender crisp.
Drain.
Spoon the sour cream over the broccoli.
Sprinkle with pepper, then add the breadcrumbs.
Top with the cheese.
Cook uncovered on MEDIUM 3 - 4 minutes, or place under a grill for 1 - 2 minutes until bubbly.
New Zealand.","url":"https://recipe.bluelayer.org/recipe/31073/broccoli-with-sour-cream"},{"id":"31062","title":"Rapid Pastry Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
butter, without salt
salt, table","directions":"Cut the chilled butter into 1 cm dice.
Put the flour and the cut up butter from step 1 into a bowl, and combine the butter and flour with your hands.
Don't knead the butter, just flatten the pieces.
The butter pieces should become about half their original size.
Add the chilled water and salt, and mix up roughly with a rubber spatula.
Bring the dough together into one lump with your hands.
There should still be visible lumps of butter and the dough should be quite floury.
Form the dough into a rectangle that's about 1 cm thick, cover with plastic wrap and chill in the refrigerator for more then 2 hours.
Fold the dough.
Put the dough on a work surface, dust with flour and roll the dough out with a rolling pin while pressing down on it.
Roll out to about a thickness of 5 mm.
Fold the dough into thirds.
Fold up the side closest to you first, and adjust the sides so that the folded part covers the dough beneath it to the edge.
Fold down the far side of the dough too, and adjust to form a neat rectangle.
Turn the dough 90 degrees, and repeat the same thing again, starting from the rolling out.
Wrap the dough and keep in the refrigerator for more than an hour.
Repeat this procedure (folding into thirds and rolling out) more times, for a total of 6 times.
The finished dough should be shinly and pale in color.
Done.
You can transform this pastry dough into all kinds of sweets.
Try making some apple pie with it!
Here's another kind with larger apple pieces.
The pie crust dough will keep in the freezer for 1 month.
However, the quick-pie crust dough won't puff up as much after a while, so try to use it up as soon as possible.","url":"https://recipe.bluelayer.org/recipe/31062/rapid-pastry-dough"},{"id":"31056","title":"Linseed Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
nuts, almonds
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put all ingredients in bread machine in order as listed.
Program on \"dough cycle\" mine is for 2h20min.
Turn it on let it do the work.
When cycle is done remove dough on floured surface, punch dough few times and shape into a loaf.
Transfer to lightly sprayed tray.
Cover with kitchen cloth and let it rest for 25-30 minute Meanwhile preheat the oven to 180C.
When proofed, cut few marks with sharp knife across the top of the bread carefully not to distract the dough.
Bake 180 C for 30 -35 minute until golden brown.
Let it cool on wire rack.
Don't cut the bread until is completely cooled.","url":"https://recipe.bluelayer.org/recipe/31056/linseed-bread"},{"id":"31055","title":"Breadbeckers Whole Wheat English Muffins","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, yeast, baker's, active dry
butter, without salt
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking","directions":"In a large bowl, combine water, milk, honey and salt.
Thoroughly beat 2 Cups of the flour, the flax meal and the yeast into the milk mixture to form a loose batter.
Cover and let the \"sponge\" rise in a warm place for about 1 hour.
Beat in the softened butter.
Knead in the remaining flour forming a smooth, soft dough for about 4-5 minutes.
Turn the dough out onto a surface sprinkled with cornmeal and roll to a 1/2\" thickness.
Cut into 3-4 inch rounds.
Let these rest on parchment paper or a slightly greased cookie sheet until doubled (usually just a few minutes).
Carefully lift the rounds with a pancake turner oto a hot, well-buttered (I find grapeseed oil works best) skillet or griddle at about 350 degrees.
Cook until lightly brown, turning once.
Cool slightly and slice in half.
Toast the halves, if desired.","url":"https://recipe.bluelayer.org/recipe/31055/breadbeckers-whole-wheat-english-muffins"},{"id":"31044","title":"Sun Nut Bread (bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
honey
seeds, sunflower seed kernels, dried
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in order suggested by manufacturer.
Use regular, rapid or delayed time bake cycles.","url":"https://recipe.bluelayer.org/recipe/31044/sun-nut-bread-bread-machine"},{"id":"31037","title":"Boston Baked Brown Bread Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
raisins, seeded","directions":"* (Or possibly 2 C lowfat milk and 1 Tablespoons lemon juice) Beat all ingredients in large mixing bowl for 2 min on medium speed.
Pour into greased angel food pan.
(I use a Bundt pan.)
Bake in 325 F oven for 1 hour.
ENJOY!
!","url":"https://recipe.bluelayer.org/recipe/31037/boston-baked-brown-bread-recipe"},{"id":"31035","title":"Chocolate Fondue","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vanilla extract","directions":"Place all ingredients in a double boiler.
Cook over medium heat for ten minutes until chocolate is melted and mixture looks like hot fudge sauce.
Place mixture in bowl and serve with cubes of cake or brownies, ginger or shortbread cookies, or sliced fruit.","url":"https://recipe.bluelayer.org/recipe/31035/chocolate-fondue"},{"id":"31028","title":"Honey Whole Wheat Bread","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
honey
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Put water in mixer and add 4 c of flour.
Mix for a few seconds and then add yeast, honey, oil, dough enhancer, and salt.
Pulse a few times.
Then while mixing add just enough flour till dough pulls away from the side of the bowl.
Dough should be slightly sticky to the touch.
Mix 10-12 minutes giving the gluten time to develop.
Place in greased bowl cover and let rise 45 minutes.
Punch down and shape into loves.
Place in greased loaf pans, and let rise 20-30 minutes.
Bake 30-35 minutes at 350.","url":"https://recipe.bluelayer.org/recipe/31028/honey-whole-wheat-bread"},{"id":"31026","title":"Bagel Recipe For Bread Maker Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
water, bottled, generic
beverages, ovaltine, classic malt powder
spices, poppy seed","directions":"*NOTE sesame seeds, kosher salt, or possibly chopped onion, or possibly whatever!
Add in all ingredients for the dough except the barley malt syrup in the order suggested by your bread machine.
Process on the manual cycle.
At the end of the cycle, remove the dough from the machine.
Preheat the oven to 375 degrees.
In a large pot, bring 2 qts of water to a boil.
While the water comes to a boil, divide the dough into 8 pcs.
Roll each piece into a rope 12 inches long.
Make a circle of each piece, overlapping the ends by at least an inch and pressing or possibly rolling the overlap tightly to seal.
Let the bagels rise for only 5 min.
Add in the malt syrup to the boling water.
Lower the bagels a few at a time into the water.
As soon as the bagels rise to the top, remove them with a spatula and place on a lightly greased baking sheet.
Sprinkle with .75 tsp.
of any of the toppings over each bagel and bake for 20 min, or possibly till golden brown.
NOTES:I couldn't find barley malt syrup, so I used molasses.
It seems to work in almost the same way.
I make 4 bagels out of this recipe, instead of 8.
They seem to be the same size as the kind you would buy in the store if there are 4 of them.
If you want them smaller, make 8.
Greg Larkin","url":"https://recipe.bluelayer.org/recipe/31026/bagel-recipe-for-bread-maker-recipe"},{"id":"31017","title":"Fresh Herb Butter","ingredients":"spices, basil, dried
spices, marjoram, dried
chives, raw
spices, rosemary, dried
butter, without salt
lemon juice, raw","directions":"Whenever I flavor butters with fresh herbs, I chop the herbs with scissors into small pieces, if you chop in the food processor, each herb loses its identity and also the butter will be green, if you chop to a mush.
So, for the above recipe, combined the I chopped herbs with the softened butter and lemon juice, please use a wooden spoon.
We use this on vegetables, bread and in sauces.","url":"https://recipe.bluelayer.org/recipe/31017/fresh-herb-butter"},{"id":"31016","title":"Lobster And Asparagus Au Gratin Recipe","ingredients":"bread crumbs, dry, grated, plain
cheese, cheddar
butter, without salt
asparagus, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
ground turkey, raw","directions":"Mix crumbs, cheese, 1/4 c. butter.
Line 2 qt casserole dish with half the crumbs.
Arrange asparagus on crumbs.
Heat 1/4 c. butter in double boiler.
Add in flour, salt, pepper and lowfat milk.
Cook and stir till thick.
Add in meat to sauce and pour over asparagus.
Sprinkle top with remaining crumbs and cheese mix.
Bake at 350 degrees for 1/2 hour.
Serves 8.","url":"https://recipe.bluelayer.org/recipe/31016/lobster-and-asparagus-au-gratin-recipe"},{"id":"31015","title":"Coffee Toffee","ingredients":"beans, snap, green, raw
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Sprinkle crushed coffee beans evenly over the bottom of an 8-inch square pan.
Combine the butter and brown sugar in a small saucepan and bring to a boil.
Stir constantly over medium-low heat for exactly 7 minutes.
Immediately pour the mixture over the crushed coffee beans and quickly spread it out to the sides.
Sprinkle the chocolate chips evenly over the mixture.
Cover the pan with a breadboard and let it sit for 5 minutes.
Spread the melted chocolate chips evenly over the toffee.
Refrigerate for 1-3 hours.
Turn the pan over and the mixture will fall out and can easily be broken into pieces.","url":"https://recipe.bluelayer.org/recipe/31015/coffee-toffee"},{"id":"31011","title":"Butter-free Sweet Potato and Sesame Scone","ingredients":"sweet potato, raw, unprepared
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Peel the sweet potato, cut into 1 cm thick sections, then soak in water for 10 minutes.
Put the drained sweet potatoes into a heat-safe container, cover loosely with saran wrap, then microwave until a toothpick can go right through the potatoes (about 6 minutes at 500 watts).
Once the potatoes have become soft, mash them with a fork or potato masher while they are still hot.
It's ok if some clumps remain.
Put the ingredients marked into the bowl with the potatoes then use a rubber spatula to mix together with a cutting motion.
The mixture should once again look clumpy.
Add in the olive or vegetable oil and milk and then press firmly with your hand to form a dough ball.
Take the dough out of the bowl and put onto a board that has been floured (not in the ingredients).
About this time, preheat your oven to 200C.
Spread out the dough from step 5 until it's thickness is about 2 cm then fold over 3 times.
Repeat this process about 8 times.
Finally, spread the dough out to about 2.5 cm thickness and then either cut into the desired shape or use a cookie cutter.
Bake in the oven at 200 celsius for about 20-25 minutes.
When the scones becomes a delicious looking golden brown they are done.
The scones will brown differently depending on your oven so may need to adjust the baking time.
I made these by using a cup to cut out the shape.
They plumped up nicely and turned out quite lovely.
There is a banana version too!","url":"https://recipe.bluelayer.org/recipe/31011/butter-free-sweet-potato-and-sesame-scone"},{"id":"30999","title":"Beer Bread","ingredients":"leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Preheat oven to 350F; spray a 9\" x 5\" loaf pan with baker's cooking spray.
Combine flour and sugar; stir in beer (you might have to use your hands to get it mixed thoroughly).
Dough will be sticky.
Pour into prepared loaf pan; brush top with melted butter.
Bake for 50-60 minutes or until top is golden brown.
Cool slightly; remove from pan and finish cooling.","url":"https://recipe.bluelayer.org/recipe/30999/beer-bread"},{"id":"30979","title":"Swedish Limpa Bread- Abm","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
orange juice, raw
spices, caraway seed
spices, fennel seed
leavening agents, yeast, baker's, active dry","directions":"Place all of the ingredients into your bread machine, following the instructions for you particular model.
Set the machine for the dough setting, and walk away.
30 minutes before the end of the cycle, place a loaf pan or baking sheet in your oven.
Turn on the light, and shut the oven door.
When the dough cycle is done, remove the dough from the machine, and place in the loaf pan, or shape and place on the baking sheet.
Place the dough in the warm oven, and let rise for 20-30 minutes.
Remove the loaf from the oven, and preheat the oven to 400F.
Bake the loaf for 25 minutes.
Remove from the oven, and let cook on a rack.","url":"https://recipe.bluelayer.org/recipe/30979/swedish-limpa-bread-abm"},{"id":"30970","title":"Sun-Dried Tomato Basil Bagels","ingredients":"shortening, vegetable, household, composite
sugars, granulated
wheat flour, white, all-purpose, unenriched
tomatoes, sun-dried
spices, basil, dried
wheat flours, bread, unenriched","directions":"Measure ingredients into bread machine in the order recommended by the manufacturer.
Select Dough Cycle.
When done, remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
Shape the dough into a round cylinder about a foot long.
Cut into 8 portions 1 1/2 inches (4 cm) wide.
Push thumbs through the center of each piece and pull into a bagel shape, rounding all the surfaces.
Place dough on prepared baking sheet; cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume.
Bring a large pot of water and 1 tbsp sugar to a gentle yet full boil.
Immerse bagels in water one at a time, turning upside down.
Hold under the water for 20 seconds with a skimmer or large spoon until the dough becomes a little puffy.
Bake on slightly greased baking sheet in preheated 400 degree oven for 15 minutes or until the bagels sound hollow when tapped on the bottom.
Before baking, you can brush the tops with egg white for crispier outer layer.","url":"https://recipe.bluelayer.org/recipe/30970/sun-dried-tomato-basil-bagels"},{"id":"30967","title":"Flamingo Cheese-Chive Biscuits","ingredients":"oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
onions, spring or scallions (includes tops and bulb), raw
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, black
spices, garlic powder","directions":"Combine oil and buttermilk in a large mixing bowl; add cheese and green onion.
Combine cake and bread flours, salt, sugar, baking powder, pepper and garlic powder in a separate bowl; gradually add to the liquid ingredients, folding in until batter is well incorporated but not overmixed.
On a floured board, roll dough out to 1 to 1 1/4 -inch thickness; cut into desired shapes such as rounds or squares.
Place on baking sheets and bake at 300 degrees 10 to 15 minutes or until slightly browned, careful not to overbake.","url":"https://recipe.bluelayer.org/recipe/30967/flamingo-cheese-chive-biscuits"},{"id":"30965","title":"Healthy Whole Wheat Pita Bread (No Oil or Sugar)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table","directions":"Preheat oven to 500F.
Sift together 2 cups of flour and the yeast.
Add water and salt and mix well.
Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl.
Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.
).
Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic.
(While you're kneading, you can get creative and add in some herbs or spices, but only if you want to do that).
Be careful not to over-knead the dough.
Form dough into 10 balls.
On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick.
(Be sure to sprinkle a little flour on both sides to prevent sticking).
Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on the bottom rack of the oven for 5 minutes.
(The instant hot heat will help them puff up).
When the pitas come out of the oven they will be hard, but they will soften as the cool.
Store them, while they're still warm, in plastic baggies or an airtight container.
Cut the pitas in half crosswise and stuff with your favorite fillings (beans and rice, taco fixings, thick stews, curries - anything goes).
Pitas can be reheated in a 350F oven or in the microwave.","url":"https://recipe.bluelayer.org/recipe/30965/healthy-whole-wheat-pita-bread-no-oil-or-sugar"},{"id":"30958","title":"Apple Wheat Bread (Bread Machine)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
water, bottled, generic
apples, raw, with skin
lemon juice, raw","directions":"Place ingredients in bread machine in the order recommended for your machine.
Medium setting, 1 1/2 or 2 pound loaf setting.
I used the 2 pound setting when I made it.","url":"https://recipe.bluelayer.org/recipe/30958/apple-wheat-bread-bread-machine"},{"id":"30955","title":"Incredibly Delicious Cheese Garlic Bread Spread","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
spices, garlic powder
spices, garlic powder
spices, pepper, black
cheese, parmesan, hard
cheese, cheddar","directions":"Microwave margarine in medium glass bowl for about 40 seconds or until about halfway melted.
Mix in all ingredients, using a fork.
Spread mixture over bread (I use a one of those long sourdough french loaves split in half lengthwise but I've also used plain thickcut bread or split dinner rolls).
Place on baking sheet and bake for about 10 minutes at 450, until top is golden brown.
Easy!","url":"https://recipe.bluelayer.org/recipe/30955/incredibly-delicious-cheese-garlic-bread-spread"},{"id":"30948","title":"Honey Oatmeal Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oats
water, bottled, generic
butter, without salt
salt, table
honey
wheat flour, white, all-purpose, unenriched","directions":"In a bowl mix yeast and water and let stand.
Mix next five ingredients in a large mixing bowl.
Add yeast and water mixture.
Mix together.
Add flour.
Set to rise.
Divide dough and knead.
Shape into 3 loaves and put into greased standard loaf pans.
Let rise.
Bake at 325 for 35 minutes.
Optional: Coat top of loaves with egg white mixture and oats before baking.","url":"https://recipe.bluelayer.org/recipe/30948/honey-oatmeal-bread"},{"id":"30946","title":"Bacalao A La Viszcaina (Basque Style Codfish) Recipe","ingredients":"fish, cod, atlantic, raw","directions":"Cut into 2- by 3-inch pcs (reserve 4 c. of the soaking liquid) Flour for dredging 1/2 c. pure Spanish extra virgin olive oil FOR THE SOFRITO: 1/4 c. pure Spanish extra virgin olive oil 1 large green bell pepper, seeded and finely minced 6 cloves garlic, finely minced 2 large onions, finely minced 1 c. finely minced liquid removed pimientos 2 1/2 c. canned crushed tomatoes 1 Tbsp.
Spanish paprika or possibly mild paprika 1/4 c. dry white wine Salt and freshly grnd black pepper to taste TO COMPLETE THE DISH: 4 medium-size all-purpose potatoes, peeled and cut into 1/2-inch slices 3 pimientos, cut into strips, for garnish Fried Bread Rounds (recipe follows), as an accompaniment Notes: One day in advance of serving, rinse the salt cod under cool running water.
Cut it into 2- by 3-inch pcs, place in a bowl, and cover with cool water.
Change the water several times till it is no longer salty.
This process should take 24 hrs.
Drain the fish, place it in a small saucepan, cover with fresh water, and bring to boil over medium-high heat.
Lower the heat to low and simmer 5 min.
Drain and cold the fish.
Dredge the cod in the flour.
In a large skillet over medium heat, heat the oil till fragrant, then cook the fish till lightly browned, 3 to 4 min on each side.
Remove the fish from the heat and set aside.
For the sofrito, in a large saucepan over medium heat, heat the oil till fragrant, then cook the bell peppers, stirring, till slightly softened, 3 to 4 min.
Reduce the heat to low, add in the garlic and onions, and cook, stirring, till tender, 6 to 8 min, adding more oil if necessary.
Add in the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, till thickened, another 10 to 12 min.
Place the reserved salt cod soaking water in a medium-size saucepan over medium-high heat and cook the potato slices till partially tender, 10 to 15 min.
Add in the codfish chunks to the sofrito and cook over low heat 10 min.
Arrange the cooked potato slices on top of the fish, don't stir, cover the pan, and shake it several times.
Cook over low heat an additional 10 min so which the potatoes absorb the fish flavor.
Transfer to a large serving platter and garnish with the pimientos.
Serve with Pan Frito (Fried Bread Rounds) and Arroz Blanco (see CUBA07.TXT).
Makes 8servings BACALAO A LA VISZCAINA","url":"https://recipe.bluelayer.org/recipe/30946/bacalao-a-la-viszcaina-basque-style-codfish-recipe"},{"id":"30941","title":"Crunchy Devilish Wings (Baked)","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
mustard, prepared, yellow
butter, without salt
salt, table
spices, pepper, red or cayenne
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
spices, basil, dried","directions":"Remove tips from chicken wings and reserve for stock if desired; separate wings at joint, if not already seperated.
In large bowl, mix together mustard, butter, salt and cayenne pepper.
Add wings, tossing to coat.
In shallow dish, combine bread crumbs, Parmesan cheese and oregano.
Press wings into crumb mixture to coat all over; arrange on rack on foil-lined rimmed baking sheet.
(Make-ahead: Cover and refrigerate for up to 4 hours.
).
Roast in 400F (200C) oven, turning once, until crisp and juices run clear when wings are pierced, about 45 minutes.
The wings are more crunchy if you bake them on a rack and let air flow all around instead of directly on the baking sheet.","url":"https://recipe.bluelayer.org/recipe/30941/crunchy-devilish-wings-baked"},{"id":"30925","title":"JP's pizza dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flour, white, all-purpose, unenriched
spices, oregano, dried
leavening agents, yeast, baker's, active dry","directions":"Add wet ingredients to bread maker first, followed by dry ingredients in the order listed above.
Use dough cycle on bread maker.
Dough can be used immediately or stored in Ziploc bag lightly coated in olive oil until ready to make.
Makes four 12\" thin crust pizzas or two 12\" thicker crust pizzas.
Can also be used for breadsticks, focaccia, calzones, etc.","url":"https://recipe.bluelayer.org/recipe/30925/jps-pizza-dough"},{"id":"30924","title":"Monkey Bread Minis","ingredients":"butter, without salt
syrup, maple, canadian
sugars, granulated
sugars, granulated
sugars, brown
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Position a rack in the bottom third of the oven and preheat to 425 degrees.
In a small bowl, microwave 4 tablespoons butter and the maple syrup at high power until melted, 30 seconds; stir.
In a small bowl, stir together 1/3 cup granulated sugar, the brown sugar and the cinnamon.
In a food processor, combine the flour, baking powder, the remaining 2 tablespoons granulated sugar and the salt; pulse to combine.
Cut the remaining 1 stick chilled butter into small pieces and pulse with the flour mixture until coarse crumbs form.
Pulse in the buttermilk until the dough just comes together.
Transfer to a lightly floured work surface; pat into a 10-inch square (the dough will be sticky).
Quarter the dough, then cut each quarter into 16 equal pieces; roll into balls.
Dip each ball in the maple butter, then coat with the sugar mixture.
Place 5-6 coated balls into each cup of a muffin pan coated with cooking spray and press to compact.
Bake until cooked through and golden, 15-17 minutes (tent with foil if the tops darken too quickly).
Transfer the muffin pan to a rack and cool for 10 minutes.
Using a knife loosen the sides of the monkey bread; invert onto a platter then turn right side up.
Serve warm.
You could also drizzle the minis with frosting made by combining 1 cup powdered sugar and 2 tablespoons milk.","url":"https://recipe.bluelayer.org/recipe/30924/monkey-bread-minis"},{"id":"30912","title":"Stamped Shortbread","ingredients":"butter, without salt
sugars, powdered
cornstarch
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, cornstarch, sugar, salt and vanilla until light and well blended -- about 3 minutes.
Beat or stir in flour until evenly incorporated.
Let the dough stand for 5 minutes, or until firmed up slightly.
Divide the dough in half, place each portion between large sheets of wax paper.
roll out each poriton, 1/3\" thick, check the underside of the dough and smooth out any wrinkles that form.
Stack the rolled portions(paper still attached) on a baking sheet, refrigerate for 30 minutes until chilled and firm -- or freeze for 20 minutes to speed chilling.
preheat oven to 300*.set out several baking sheets.
working with one portion of dough at a time, leaving remainder chilled -- gently peel away, then pat one sheet of wax paper back into place.
Flip the dough over, then peel off and discard the second sheet.
Using a 2/3-3\" fluted, daisy or round cutter or other size and shape.for your stamp -- cut out the cookies.
If at any point the dough softens too much, transfer the paper and cookies to a sheet and rechill --.
Using a spatual, carefully transfer the cookies to baking sheets, spacing 1 1/2\" apart.
Reroll any dough scraps.
Continue cutting out the cookies until all the dough is used.
Bake the cookies, one sheet at a time, upper third of oven for 10 minutes.
Remove the cookies from the oven, using a cookie stamp, press a design into the top of each cookie.
Return cookies to oven and bake for 15-20 minutes more or just tinged with color all over and fairly darker at the edges.
Reverse the sheet from front to back halfway through baking to ensure even browning.transfer cookies to rack and let stand until cookies firm up.
about 10 minutes.
If desired, the designs stamped into the cookies can be highlighted by painting with a color wash.(see below).
Store in an airtight container for up to 2 weeks or freeze up to 2 months.COLOR WASH*** Prepare a wash by adding a drop or two of desired color to a few teaspoons of water.
Make as many different colored washes as desired.
using a small clean artist brush, test each color on a broken cookie to get desired color -- lightly apply the wash over very fine details using small brushes.it is best to add only a light wash and keep colors in pastel range.
let cookies stand 1-2 hours or completely dry -- .","url":"https://recipe.bluelayer.org/recipe/30912/stamped-shortbread"},{"id":"30895","title":"Simple Shortbread--3 Ingredients","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Note: Classic shortbread is wonderful all by itself with it's 3 ingredients.
But, at times, I've used any of the following: 1 teaspoons vanilla/1 teaspoons almond extract/1-2 teaspoons of crushed lavender blossoms/1-2 teaspoons of dried cinnamon basil.
You can also add small amounts of lemon or orange zest to give it another flavour.
Preheat oven to 325 degrees.
In a medium-sized bowl, with a large wooden spoon, cream butter until it is light, about 1 minute.
Add the powdered sugar and blend together well, about 1/2 a minute.
Stir in the flour by 1/3rds, until well combined, about 1 minute total.
Dump contents onto work surface and knead for 1-2 minutes.
Initially, it will feel almost TOO buttery, but after 1/2 a minute or so, it will begin to feel very smooth and glisten-y and hold together beautifully.
If using a shortbread pan, coat pan with Pam or Wilton's Cake Release.
Pre-flatten the dough ball manually, until it reaches a size you can't flatten by hand.
Press this dough circle into the shortbread pan, gently flattening it out until it reaches the edges.
Smooth the edges cracks with your fingers and with a fork, prick the shortbread all over the surface.
If doing this free-form, pre-flatten the dough ball manually, until it reaches a size you can't flatten by hand.
Place dough disk on a parchment-lined cookie sheet and press it out to become a 7\" circle.
Prick the shortbread all over with a fork and smooth cracked edges out with your fingers.
Bake shortbread in either case for 30-35 minutes until the edges become a light tan and you can \"smell\" the shortbread aroma.
If you can't smell it, it isn't done (unless you have a cold!
LOL).
Remove shortbread pan from oven and allow to sit for 10 minutes.
Loosen the edges with a dull butter knife, place cutting board over the top and flip it over.
If shortbread does NOT release, tilt it slightly and tap the edge on the wooden board.
Allow to cool 5 minutes and then, using a very sharp knife, cut into the slices that the pan suggests, from 6-8 slices.
If baking free-form, remove cookie sheet from oven and slide the parchment-paper with shortbread attached onto a heat-proof counter.
Allow to sit for 10 minutes and then cut into slices with a very sharp knife.
6-8 slices are best.","url":"https://recipe.bluelayer.org/recipe/30895/simple-shortbread-3-ingredients"},{"id":"30891","title":"High-Fiber Carrot Bran Bread(Bread Machine)","ingredients":"water, bottled, generic
carrots, raw
salt, table
sugars, brown
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
milk, buttermilk, fluid, cultured, lowfat
dates, deglet noor
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/30891/high-fiber-carrot-bran-bread-bread-machine"},{"id":"30885","title":"The Most Versatile Bread Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Preheat the oven to 375 F/190 C.
Put the warm water into a small bowl.
Place the yeast in the warm water and stir.
Let it sit while you mix the rest.
In a separate large bowl, mix the sugar, flour and salt.
Add the water mixture to the dry mixture and mix until combined.
Let it sit for 10 minutes if you have time.
The longer it rises, the lighter the bread but if you dont have time, then go ahead and get them ready to cook.
For rolls, I like to tear off small balls of dough the size of about a golf ball.
Then roll the balls into a snake on a well floured surface (youll want flour on your hands as well to keep from sticking), and then tie them into a knot and place them about 2 inches apart on a cookie sheet or pan that has been sprayed with cooking spray or buttered.
I will usually tie all the knots and put them onto the pan and give them a little more time to rise while I melt the butter.
Brush them with butter.
Next, put the first cookie sheet in the oven with the second one following a few minutes later.
Bake for 16-20 minutes.
Regular bread rolls will take a little less than the stuffed rolls.
Remove from oven when golden brown.
Your house smells wonderful right now!
Variations (This dough is so versatile, you can try anything.)
-For garlic bread, add 1 teaspoon of Mrs.
Dash Herb and Garlic seasoning (in Australia, I use Tuscan Seasoning) and some crushed/minced garlic to the melted butter before brushing it on top of the rolls.
For individual pizza rolls, I take a larger ball of dough and roll it out into a square with a rolling pin.
Along one edge, sprinkle grated pizza cheese or tasty cheese and sliced pepperoni, sprinkle with Italian seasoning, then roll up the square and seal the edges of the dough so the insides dont leak out.
Brush with butter, bake, then serve with ranch dressing and pizza sauce for dipping.
-For cinnamon rolls, roll out all the dough into a large square, brush with melted butter, then thoroughly sprinkle on a mixture of cinnamon and sugar.
Roll up into a roll and cut the roll into slices that are about 3/4 to one inch thick.
Place the rolls on a pizza pan or cookie sheet, just 1/2 an inch apart.
Let rise then bake.
For monkey bread or cinnamon pull-apart bread, butter or spray a bundt pan then pinch off small balls of dough the size of a large marble or ping pong ball, roll them in melted butter then a cinnamon sugar mixture and place in the Bundt pan.
Cook for 20 minutes, then check for doneness.
If it is cooked, let it cool for a few minutes then turn it out on a plate.
I once made this in a heat proof bowl for Halloween and it looked like a brain, I won the prize for most creative dessert!
-For chicken and mushroom pockets, take cooked chicken cut into small chunks and mix with some sauteed mushrooms and 1/2 a block of cream cheese.
Take a larger ball of dough and roll it out into a square with a rolling pin.
Place a dollop of the mixture on one half of the square and fold dough over and seal edges.
Brush with butter (and roll in seasoned bread crumbs if desired) and cook for about 20 minutes.
Serve with cream of mushroom soup as a sauce and with long grain wild rice and a vegetable on the side.","url":"https://recipe.bluelayer.org/recipe/30885/the-most-versatile-bread-rolls"},{"id":"30881","title":"Focaccia in a Bread Maker","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
cheese, parmesan, hard
spices, rosemary, dried
spices, garlic powder","directions":"Put all the bread dough ingredients in a bread maker, and press start.
Wait until the 1st rising has finished.
Check the dough after 5 minutes, and if it's floury, add 1 ~ 2 tablespoons of water.
If it's watery, add 1 - 2 tablespoons of flour.
When the cycle is finished, press the air out from the dough.
Divide into 4 - 6 portions, and roll into balls.
Let rest for 15 minutes.
Press the air out again, flatten the dough, and roll out with a rolling pin into 10 - 12 cm diameter circles.
Place on a baking sheet and let them rise for the second time (2nd rising).
(30 minutes in the oven with the bread-rising function is an estimate.)
Preheat the oven to 190C.
Make little dents at 2 cm intervals on the dough with your fingers (or with a 1 cm diameter stick).
Brush with the olive oil, and sprinkle with grated cheese, minced rosemary, and garlic powder.
Bake in the oven for 8 minutes and they're done.
Let cool for 5 - 10 minutes, and enjoy.
You can stretch out the dough in a baking sheet instead of making small individual breads.
Cut into pieces at the end.
(I doubled the ingredients in this photo).
I used the same amount as in this recipe and made one huge bread.","url":"https://recipe.bluelayer.org/recipe/30881/focaccia-in-a-bread-maker"},{"id":"30867","title":"Apple Butter Recipe Recipe kittyprrrs","ingredients":"apples, raw, with skin
spices, cinnamon, ground
sugars, brown
butter, without salt","directions":"Add dried apple, cinnamon, brown sugar to butter.
Mix all ingredients in food processor until well- combined.
Serve with fresh scones, muffins or other breakfast breads.","url":"https://recipe.bluelayer.org/recipe/30867/apple-butter-recipe-recipe-kittyprrrs"},{"id":"30865","title":"Del Frisco's Crab Cakes","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
celery, raw
onions, raw
peppers, sweet, green, raw
spices, basil, dried
wheat flours, bread, unenriched
salad dressing, mayonnaise, regular","directions":"Place crab meat onto sheet pan and spread evenly.
Place sheet under broiler for approximately 2 minutes; remove.
Change oven setting to bake and set to 350F.
Remove all shells from crab meat.
Saute celery, onions and red pepper in a large saucepan for approximately 2 minutes.
Place sauteed vegetables on sheet pan and refrigerate about ten minutes.
Slice basil into julienne strips.
Place crab meat, bread cubes, basil and sauteed vegetables in a large bowl and mix gently.
Fold in mayonnaise.
Spray a baking sheet lightly with cooking spray.
Measure four ounce portions onto pan.
Place in oven for 15 minutes.
Serve with sauce of your choice (Cajun style sauce would be delicious, but whatever you like best is appropriate).","url":"https://recipe.bluelayer.org/recipe/30865/del-friscos-crab-cakes"},{"id":"30849","title":"Norwegian Flat Bread (Unleavened Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F (175 degrees C).
Stir flour and salt together in a bowl.
Cut butter into flour mixture with a fork or pastry blender until the mixture resembles coarse crumbs.
Stir milk into mixture and knead with hands to form dough.
Turn dough out onto a lightly-floured work surface and roll to 1/4-inch thickness.
Cut dough into sandwich-size pieces and poke each piece several times with a fork.
Transfer slices to a baking sheet.
Bake in the preheated oven until just golden brown, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/30849/norwegian-flat-bread-unleavened-bread"},{"id":"30836","title":"Cheesy Chicken and Rice Casserole","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
cheese, cheddar
bread crumbs, dry, grated, plain
butter, without salt","directions":"Preheat oven to 350 degrees F. Lightly grease 13x9 baking dish.
Spread rice evenly on the bottom of the baking dish.
Spread chicken over rice.
Pour soup over the chicken and rice.
Sprinkle cheese over chicken.
In a small bowl, combine bread crumbs and butter.
Sprinkle mixture on top of cheese.
Bake 30-35 minutes or until bubbly.","url":"https://recipe.bluelayer.org/recipe/30836/cheesy-chicken-and-rice-casserole"},{"id":"30826","title":"Bread Dough Ornament Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Slowly add in water to flour and salt.
Mix and knead with your hands.
Roll out dough.
Cut or possibly shape with your hands.
Bake at 225 degrees for 20 min on each side.
Cold then paint and glaze.
Do not forget to make a hole for the string before baking.","url":"https://recipe.bluelayer.org/recipe/30826/bread-dough-ornament-recipe"},{"id":"30823","title":"Bread Pudding","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
sugars, granulated
butter, without salt
vanilla extract
spices, cinnamon, ground
water, bottled, generic
lemon juice, raw","directions":"Cube bread and place in a greased 13in x 9in x 2in baking dish.
In a large bowl, whisk the eggs, milk,1-3/4 cup cream, 1 cup sugar, 3/4 cup melted butter, vanilla and cinnamon.
Pour evenly over bread.
Bake uncovered at 350* for 40-45 minutes or until knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting.
Meanwhile, in a small saucepan, bring 1 cup sugar, water, and lemon juice to a boil.
Reduce heat to medium; cook until sugar is dissolved and amber color.
Stir in 2 tablespoons butter until melted.
Add 1 cup cream.
Remove from the heat.
Serve with bread pudding.","url":"https://recipe.bluelayer.org/recipe/30823/bread-pudding"},{"id":"30816","title":"Danish Beer Bread (Ollebrod) Abm","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
molasses
water, bottled, generic
alcoholic beverage, beer, regular, all","directions":"Add all ingredients to bread machine in the order recommended by its manufacturer.
Process on the basic bread cycle.","url":"https://recipe.bluelayer.org/recipe/30816/danish-beer-bread-ollebrod-abm"},{"id":"30814","title":"Sunflower Bread","ingredients":"water, bottled, generic
salt, table
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sunflower seed kernels, dried
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan according to manufacturer's suggestion.
I set in on the dough cycle.
Place in a sprayed bread loaf pan.
Cover in let rise again in a dry warm place about 40 minutes or until double.
Bake at 350 degrees for about 20-25 minutes.
Cool completely before cutting.
Slather with butter and enjoy.
Tastes best with chicken salad!","url":"https://recipe.bluelayer.org/recipe/30814/sunflower-bread"},{"id":"30802","title":"Easy Shortbread with Margarine","ingredients":"wheat flour, white, cake, enriched
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table","directions":"Let the margarine return to room temperature and combine it with the sugar in a bowl and mix well.
Cut in the flour.
Tip: Don't knead it.
Wrap it in plastic and form into a 1.2cm-thick stick.
Let it sit in the fridge for 30 minutes.
Cut crosswise into rectangles and pierce with a fork to make holes.
Transfer to a baking tray and lightly sprinkle with salt.
Bake in a 150C (302 Fahrenheit) oven for 30 minutes.
When the underside has slightly browned, let them cool and then they are done.","url":"https://recipe.bluelayer.org/recipe/30802/easy-shortbread-with-margarine"},{"id":"30796","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 375F.
Combine the first 7 ingredients.
Turn out onto a floured surface and knead a few times until dough comes together.
Form into round loaf.
Place loaf on parchment or foil lined baking sheet sprayed with cooking spray.
Cut an \"X\" into top of the loaf.
Mix melted butter and buttermilk.
Brush mixture onto the loaf.
You can brush buttermilk mixture on throughout bake time.
Bake 45-50 mins, check loaf at 30 mins.","url":"https://recipe.bluelayer.org/recipe/30796/irish-soda-bread"},{"id":"30786","title":"Ready Dough Cinnamon Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
spices, cinnamon, ground
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"dust cutting board with 2 tbs.
flour
place 1lb of ready dough in middle let thaw and rise for 45 minutes.
roll dough into a rectangle and pull all sides to it make even.
spread softened butter over entire surface.
sprinkle cinnamon sugar mix over entire surface.
(chopped pecans optional).
roll dough jelly roll style starting from side closets to you.
preheat oven to 350 degrees.
cut dough in 1 1/2 inches peices.
place in pan coated with butter.
bake at 350 degrees for 15-20 mins untill golden brown.","url":"https://recipe.bluelayer.org/recipe/30786/ready-dough-cinnamon-rolls"},{"id":"30781","title":"Asparagus for Dinner","ingredients":"asparagus, raw","directions":"Cut away the lower 4th of the asparagus and peel the stalk.
This way the entire spear is edible will cook more quickly and at the same rate.
Bring 2 inches of water to a boil in a casserole or skillet large enough to accommodate the asparagus in one single flat layer.
Add the asparagus to the water, cover and quickly bring the water back to a boil.
Uncover the skillet and simmer for 4 to 5 minutes or until the asparagus are just tender.
They should be just cooked through but still with some crunch left it.
Serving suggestions: For 1 pound asparagus, melt 4 tablespoons butter and mash in 2 hard boiled eggs.
Season to taste with salt, pepper and snipped fresh chives.
Dip warm asparagus into the mixture and accompany with bread.
Serve asparagus at room temperature, either plain or dressed with vinaigrette and accompanied with goat cheese bruschetta.","url":"https://recipe.bluelayer.org/recipe/30781/asparagus-for-dinner"},{"id":"30771","title":"Scotch Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream butter until soft, gradually adding sugar creaming until fluffy.
Mix in flour, BEAT until crumbly.
Turn into an ungreased 13x9 pan.
Press with gently with fingers into a even and firm layer.
Prick evenly with a fork, you may wish to sprinkle the top with a little additional sugar.
Bake at 325 degrees for 35-40 minutes until LIGHTLY browned.
Let cool for 5 minutes before cutting into\"finger\" shaped cookies.","url":"https://recipe.bluelayer.org/recipe/30771/scotch-shortbread"},{"id":"30769","title":"Sourdough Bread Starter - Witch Yeast","ingredients":"potatoes, raw, skin
sugars, granulated
salt, table
water, bottled, generic","directions":"Stir together in a quart glass jar, cover with a cloth and leave in a warm place (80-85 degrees) for two days or until it ferments, bubbles up, and smells pleasantly sour.
Use, or seal and refrigerate.","url":"https://recipe.bluelayer.org/recipe/30769/sourdough-bread-starter-witch-yeast"},{"id":"30753","title":"Cinnamon Dessert Stromboli","ingredients":"wheat flours, bread, unenriched
butter, without salt
spices, cinnamon, ground
sugars, brown
nuts, pecans","directions":"Combine butter, cinnamon, sugar, and pecans in a small bowl; set aside.
Roll out bread dough into a rectangle, approximately 1/8\" thick; be sure it's not longer than your baking pan!
(If it springs back too much, let the dough rest before rolling some more.
).
Spread the sugar mixure onto the center of the dough, leaving 1/2\" at the ends and enough bare dough on the sides for folding over.
Bring the long sides in to form a seam on the top; pinch together well.
Fold the ends in; pinch, or press closed with a fork- it can easily open while baking and all the yummy sugar mixture will run out!
Bake at 350 for about 25 minutes; remove when nicely browned.
Let rest for 15 minutes, then slice and enjoy!","url":"https://recipe.bluelayer.org/recipe/30753/cinnamon-dessert-stromboli"},{"id":"30744","title":"Bread Machine Cheese Bagels- Regular Size Batch","ingredients":"cheese, parmesan, hard
water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface.
Divide into 5 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water and one Drop test dough (see hints below).
Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling Boil on each side for 1/2 minutes.
Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal, until ** Bagel Success Hints ** When forming the bagels, set aside two 1/4 inch balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough shoul d pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash. ** To make bagel sticks, cut bagel before rising and lay out in a straight line .
Roll sticks in a combination of sesame and poppy seeds with a pinch of garl ic powder.
Let sticks rise, boil, and bake as described in the above direction s. ** To make bagel chips, slice leftover bagels horizontally into thin slices.
B ruish with butter or margarine on one side.
Lay (butter side up) on an ungreas ed cookie sheet and bake at 325 for 12 to 15 minutes until golden brown and crisp.","url":"https://recipe.bluelayer.org/recipe/30744/bread-machine-cheese-bagels-regular-size-batch"},{"id":"30724","title":"Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat
salt, table
sugars, granulated
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven 400 degrees F. Mix all dry ingredients and sift them together in a large bowl.
Cut in cold butter with your hands, a pastry cutter, two knives or you can use your food processor.
Should resemble pea sized bread crumbs.
Add milk and Greek yogurt.
Mix until just combined.
Depending on how big you want your biscuits, Drop biscuits into greased muffin tin.
Bake 15-17 minutes or until lightly browned.
Spread with jelly, drizzle with honey, slather with butter or dip them in a rustic pan gravy.
Mmmm Yum!","url":"https://recipe.bluelayer.org/recipe/30724/drop-biscuits"},{"id":"30703","title":"My Simple Pie Crust","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, salted
water, bottled, generic","directions":"Sift together the bread flour and cake flour.
Cut the butter into 2 cm cubes and keep chilled.
Add butter to the sifted flour, and using a dough scraper, cut the butter while mixing into the flour, until the butter forms bean-sized lumps.
Add chilled water to the dough from Step 2, mix with a spatula, then use your hands to bring it together.
The key is not to knead it, leaving the dots of butter intact.
Form the dough into a 10 cm x 15 cm rectangle, wrap in plastic wrap and chill for 1 hour or more in the refrigerator.
When baking pies, it's easier if you prepare the dough a day in advance.
Dust your working surface with flour, then roll out the dough to 1 cm thick, then fold into thirds, bringing the sides into the center.
Rotate the dough 90 degrees , then repeat Step 5, 5 times--making a total of six repeated rolling steps.
Now, it's ready to use!
The once crumbly dough is now nice and smooth.
To make puff pastry If you roll out the dough to 5 mm thick, then freeze them, you'll have a nice stock of puff pastry!
For apple pies, bake for a total of 40 minutes: 20 minutes at 200C, then for 20 more minutes at 180C.
See my Heart Shaped Sugar Pie.","url":"https://recipe.bluelayer.org/recipe/30703/my-simple-pie-crust"},{"id":"30701","title":"Almond Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
rice flour, white, unenriched
sugars, powdered
butter, without salt","directions":"Sift flours and icing sugar.
Rub in butter using fingertips till mixture resembles dried bread crumbs.
Press together and knead gently.
Roll out to 1cm thickness and cut out shapes.
Bake in 160 degrees celsius oven for 25-30 minutes till light golden colour.","url":"https://recipe.bluelayer.org/recipe/30701/almond-shortbread"},{"id":"30676","title":"Gf Breading Mix","ingredients":"delallo, italian seasoned breadcrumbs,
rice flour, white, unenriched
salt, table
spices, paprika
spices, pepper, black","directions":"Mix all ingredients in a shallow pan or large baggie.
The follow your own recipe.
Some suggest dipping your meat in egg or milk wash. Then coat and press mixture onto meat.
Cook time depends on what you are frying.
*can substitute brown rice cracker crumb for a crunchier coating.
(we make our own crumbs).
**Bob's Red Mill GF Baking Mix works well also.","url":"https://recipe.bluelayer.org/recipe/30676/gf-breading-mix"},{"id":"30664","title":"Instant Potato Sourdough Starter","ingredients":"water, bottled, generic
sugars, granulated
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
water, bottled, generic
potatoes, raw, skin
sugars, granulated","directions":"Combine 1st 4 ingredients and store in covered glass container for 5 days at room temperature.
Stir daily using wooden spoon Take out 1 cup starter for bread and store remaining in refrigerator.
Feed starter every 3 days.
Makes 1 cup starter every 3 days.","url":"https://recipe.bluelayer.org/recipe/30664/instant-potato-sourdough-starter"},{"id":"30662","title":"Busch Gardens Annie Grogan's Irish Soda Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
butter, without salt
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
spices, caraway seed","directions":"Place all ingredients in mixing bowl, except raisins, and mix with paddle until incorporated.
Add raisins and mix for one minute more.
Mixture is very soft.
Place mixture on well-floured surface and form into 2 equal round dough balls.
Place on either parchment paper or lightly greased sheet pan.Press top of dough down slightly and score or cut a cross on top of dough 1/2 to 3/4 inches into dough.
Bake in 350 degree F oven for 30 minutes.
Let cool and serve.
Makes 4 servings easy per round if sliced and served.","url":"https://recipe.bluelayer.org/recipe/30662/busch-gardens-annie-grogans-irish-soda-bread"},{"id":"30652","title":"Sponge Baguette","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"Make a sponge with the first three ingredients; cover and ferment at least 15 minutes Add 1 c water, 5 c flour (gradually) while mixing.
Mix about 10 minutes, adding salt in last minute.
Round, cover, proof until dough doubles in size.
Punch, scale dough into 14 oz.
pieces.
Roll by hand into 1\" dia.
tubes with tapered ends.
place on floured pan (preferrably baguette pan, otherwise cookie sheet) with seam down Lightly coat with pan spray and cover with plastic wrap, proof until doubled in thickness Remove plastic, slash 1/2\" deep with five overlapping diagonal slashes Bake at 425* (convection) or 450* (conventional), spraying walls of oven every two minutes for first 10 minutes, until crust is a deep golden brown.","url":"https://recipe.bluelayer.org/recipe/30652/sponge-baguette"},{"id":"30620","title":"Light (Seedless) Rye Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed","directions":"Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
In mixing bowl, combine buttermilk, melted margarine, brown sugar, salt and yeast mixture.
Add rye flour and mix well.
Add white flour until dough is stiff enough to be turned onto floured board.
Knead for 10 minutes, place in greased bowl, cover and let rise until doubled (about 35-40 minutes).
**Punch dough down.
Form into 2 round or oblong loaves on cookie sheet, cover and let rise until doubled (about 45-55 minutes).
Bake at 400F for 25 minutes.
Remove from baking sheets and cool on racks.
**Note:If using this recipe to make a light/dark\"marbled\" rye loaf, knead both the light and dark doughs separately (according to the recipes), then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
Proceed with the recipe as stated.","url":"https://recipe.bluelayer.org/recipe/30620/light-seedless-rye-bread"},{"id":"30610","title":"Antipasto Pesto Dip","ingredients":"butter, without salt
cheese, parmesan, hard
cheese, parmesan, hard
spinach, raw
oil, olive, salad or cooking
sauce, pesto, classico, basil pesto, ready-to-serve
spices, garlic powder","directions":"With an electric mixer combine the cream cheese and butter and whip till light and fluffy.
In a separate bowl combine the squeezed spinach, cheese, EVOO, garlic and pesto.
Saran Wrap a mold or tall glass dish and layer the butter mixture and the pesto mixture to create a pretty layerd dip, beginning and ending with the butter mixture.
Cover and refrigerate until set.
I make this part the day before I am serving the dip.
To serve, unmold and place in the center of your serving dish -- I use a punch bowl platter for this.
Surround the dip with assorted veggies, baguette bread slices, prosciutto, pepperoni, salami, cheese cubes, olives, let your imagination be your guide.","url":"https://recipe.bluelayer.org/recipe/30610/antipasto-pesto-dip"},{"id":"30602","title":"Quick Focaccia Bread","ingredients":"house of pasta, pizza dough,
olives, ripe, canned (small-extra large)
oil, olive, salad or cooking
salt, table
fresh red onions,
spices, rosemary, dried","directions":"grease a 9-inch square metal cake pan.
roll out the dough to 12x6-inch rectangle, sprinkle with olives.
fold in half to make 6-inch square; pat into pan.
cover with plastic wrap, and let rise until double in size, about 30 minutes.
with fingertips, make indents in dough.
brush with oil, sprinkle with salt, onion and rosemary.
bake in centre of 450*F oven until golden brown, about 30 to 40 mintes.
with spatula, remove from pan, and let cool on rack.
Make Ahead:.
let cool, cover with plastic wrap and set aside for up to 24 hours.
reheat in 350*F oven for 10 minutes.
cut into 4 strips, cut each strip in half and serve.","url":"https://recipe.bluelayer.org/recipe/30602/quick-focaccia-bread"},{"id":"30573","title":"Diet Hearth Bread (Magic Bullet)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, rosemary, dried","directions":"Place ingrediants into large jar with whipping blade for the magic bullet.
Blend for about three seconds or so.
Pour smooth batter into pre-heated, non-stick, slightly buttered skillet.
Cook like you would a pancake making sure that its a nice golden brown on both sides and your set to eat.","url":"https://recipe.bluelayer.org/recipe/30573/diet-hearth-bread-magic-bullet"},{"id":"30571","title":"Classic Flax Bread","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, flaxseed
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Set aside 1 cup flour.
Mix remaining flour, flax seed, sugar, salt, and yeast in a large bowl.
Heat water, milk, and oil until hot to the touch (about 125-130F) but DO NOT BOIL.
Stir milk mixture into dry mixture.
Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
Turn out onto floured board and knead until smooth and elastic, about 8 minutes.
Cover dough and let rest 10 minutes.
Divide dough in 1/2 and shape into loaves.
Place into 2 greased (8 1/2 inch x 4 1/2 inch) loaf pans.
Cover and let rise in a warm place until dough has doubled in volume (about 40-50 minutes).
Bake in a preheated oven at 400F for 30-35 minutes.
Remove from pans and cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/30571/classic-flax-bread"},{"id":"30567","title":"Whole Wheat Bread With Flax and Sunflower Seeds - Bread Machine","ingredients":"water, bottled, generic
butter, without salt
honey
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
seeds, flaxseed
seeds, sunflower seed kernels, dried","directions":"Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer.
Select basic white cycle; press start.
Add the sunflower seeds when the alert sounds during the knead cycle.","url":"https://recipe.bluelayer.org/recipe/30567/whole-wheat-bread-with-flax-and-sunflower-seeds-bread-machine"},{"id":"30565","title":"Spelt Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 375 degrees F and prep a 9x5 loaf pan spray it with the good cooking spray.
You can mix this batter by hand or with your stand mixer.
Im lazy, and I love using the mixer.
Toss the flours, sugar, salt, and baking powder in a bowl.
Whisk together to combine.
Pour in the beer.
Mix together gently until just combined.
Itll get nice and sticky.
Pour it into your prepared pan.
Top with the melted butter.
Bake for 40 minutes.
Stab it with a toothpick to check for doneness.
It should come out clean.
When its done, remove it from the oven and allow to cool for a few minutes before taking it out of the pan to cool completely.
Take a big slice for yourself.
Savor it without anything on it.
Then realize how weird I am and put whatever you want on it.","url":"https://recipe.bluelayer.org/recipe/30565/spelt-beer-bread"},{"id":"30549","title":"Homemade Wonder Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Whisk together the yeast, 1/4 cup warm water and sugar.
Allow to sit for 15 minutes.
Add ingredients in the order suggested by your manufacturer, including the yeast mixture.
Select the basic and light crust setting.
A white bread recipe without a strong yeast flavor.
Proofing the yeast first eliminates some of the yeast taste from the final product.
Makes 2 lb loaf.","url":"https://recipe.bluelayer.org/recipe/30549/homemade-wonder-bread"},{"id":"30547","title":"Applesauce Cinnamon Bread","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
spices, cinnamon, ground
salt, table
sugars, brown
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in pan in order listed.
Adjust as needed for your machine.","url":"https://recipe.bluelayer.org/recipe/30547/applesauce-cinnamon-bread"},{"id":"30532","title":"Colonel Sanders' Scalloped Tomatoes","ingredients":"bacon, meatless
onions, raw
wheat flour, white, all-purpose, unenriched
tomatoes, red, ripe, raw, year round average
spices, pepper, black
salt, table
sugars, granulated
wheat flours, bread, unenriched","directions":"Saute 2 tablespoons minced fresh onions in 1/3 cup bacon fat in an iron skillet.
Stir in 1/4 cup flour and brown lightly.
Add 1/4 cup flour and saute until lightly browned.
Mash enough fresh tomatoes with a potato masher to yield 3 cups.
Add mashed tomatoes, black pepper and salt to saute mixture.
Cook until flour has thickened tomatoes.
Add 1 tablespoon sugar.
Cook just long enough to dissolve sugar.
Stir in cubed toast just until combined.
Serve.","url":"https://recipe.bluelayer.org/recipe/30532/colonel-sanders-scalloped-tomatoes"},{"id":"30528","title":"Low Calorie Parmesan Potatoes Au Gratin","ingredients":"potatoes, raw, skin
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, paprika
spices, pepper, black
fresh red onions,
bread crumbs, dry, grated, plain
fresh red onions,
cheese, parmesan, hard","directions":"Spray a large casserole dish with nonstick cooking spray.
Place potatoes in large saucepan; add water to cover and bring to a boil.
Cook for 12 minutes or until potatoes are tender; drain.
Let potatoes stand 10 minutes so they are cool to touch.
Melt margarine in a small saucepan; blend in flour.
Cook and stir for 3 minutes or until small clumps form.
Slowly whisk in milk and cook for 8 minutes or until sauce thickens.
Remember to keep stirring.
Preheat oven to 350 degrees.
Cut potatoes into thin slices; arrange half of potato sliced in casserole dish.
Layer with half of the onion slices.
Repeat layers.
Spoon sauce over potatoes.
Next, combine bread crumbs, finely chopped red onions and cheese in a small mixing bowl.
Sprinkle bread crumb mixture evenly over sauce.
Bake 20 minutes.
Let stand for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/30528/low-calorie-parmesan-potatoes-au-gratin"},{"id":"30524","title":"Rum Bath (Dipping Sauce for Bread)","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
alcoholic beverage, distilled, rum, 80 proof","directions":"In sauce pan, bring sugar, butter and water to boil and remove from heat.
With warm bread on rack, poke holes in top of bread using chop stick or similar long, sharp object.
Drizzle rum bath down the holes.
Or simple cube the loaf and use the rum bath for dunking.","url":"https://recipe.bluelayer.org/recipe/30524/rum-bath-dipping-sauce-for-bread"},{"id":"30522","title":"Italian Wheat Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
sauce, pesto, ready-to-serve, refrigerated
leavening agents, yeast, baker's, active dry","directions":"Load ingredients in the order given into your bread machine.
(be sure to stir the pesto well first) Bake with the regular or rapid bake cycle.","url":"https://recipe.bluelayer.org/recipe/30522/italian-wheat-bread"},{"id":"30512","title":"Apple Cinnamon Spread Recipe","ingredients":"butter, without salt
cheese, parmesan, hard
sugars, powdered
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground","directions":"Whip all ingredients together till thoroughly combined and smooth.
Chill till 1 hour before serving, then allow to reach room temperature for easier spreading.
Serve with pumpkin apple bread.
Yield: About 1 1/2 c..","url":"https://recipe.bluelayer.org/recipe/30512/apple-cinnamon-spread-recipe"},{"id":"30508","title":"Kittencal's 60% Whole Wheat Rolls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
butter, without salt
wheat flours, bread, unenriched
wheat flours, bread, unenriched
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"In a small saucepan, heat the 1/2 cup whole milk with 3 tbsp sugar, salt and 4 tablespoons butter until the milk is warmed (not hot!)
and the butter is almost melted (the butter does not have to melt completely) set aside and cool until lukewarm.
Proof the yeast with 1 tsp sugar in the 1-1/4 cups warm water for 10 minutes until foamy.
Using a heavy-duty mixer, fitted with the kneader attachment, to the bowl add in 3 cups whole wheat flour and 1 cup white flour with warm milk/butter mixture and the proofed yeast.
Mix for 2 minutes, then start adding in more flour if needed to create a soft smooth dough that holds around the kneader blade, knead for 5-8 minutes (adjusting flour).
Remove the dough and let rest 10 minutes on the counter, covered with a clean tea towel.
After 10 minutes, lightly knead the dough into a ball, and then place in a well-oiled bowl.
Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size (if you are oven-rising this should take about 1 hour).
Remove and punch down dough.
Shape into 12 balls (depending on what size you make them).
Cover and rise again for 30-35 minutes.
Brush the tops and sides gently using a pastry brush with the egg/water mix, sprinkle with sesame seeds (if using).
Bake for 25-30 minutes, or until they are a deep golden brown, and sound hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/30508/kittencals-60-whole-wheat-rolls"},{"id":"30504","title":"Authentic Homemade Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift together the bread flour and cake flour into a bowl.
Add the salt, and mix until it is evenly distributed.
In a separate bowl, mix the lukewarm water, dry yeast, and sugar and let it sit for about 10 minutes.
It's done when it starts to bubble.
Add the mixture from Step 2 into the bowl from Step 1 in 4 to 5 batches, mixing with each addition.
Mix well while making sure the moisture gets evenly distributed.
Once the dough comes together, knead for 7 to 8 minutes.
Add olive oil, and knead again for 7 to 8 minutes.
Once the oil is thoroughly incorporated, cover the bowl with plastic wrap and leave it to rise for about 1 hour at room temperature.
The dough will rise to about twice its size.
During the cold season, let it rise by warming the bowl with about 40C lukewarm water.
Push the middle of the dough with your finger.
It's done if it doesn't come back out.
Remove the gas by gently pushing the dough with your palm.
Divide the dough into four.
(If quartered, the pizzas will be rather small.
If you want a bigger size, you can just divide into two.
Please adjust it to your preference.)
Freeze the ones you're not using.
Let them defrost at room temperature when using.
It will be a little less tasty though.
Place the dough on a sheet of parchment paper, and roll it out about 5 mm thick.
Coat the rolling pin with cake flour beforehand.
Add toppings of your choice and it's done after baking it for about 12 to 15 minutes in a 220C preheated oven.","url":"https://recipe.bluelayer.org/recipe/30504/authentic-homemade-pizza-dough"},{"id":"30485","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic","directions":"In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
Dissolve the salt in 2/3 cup of the warm water.
With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
Feel the dough; it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
Cover with plastic wrap and allow dough to rest for at least 30 minutes.
On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
Place the tortilla on a plate and cover with plastic wrap.
Repeat the rolling out process for the remaining 11 balls of dough.
Heat a flat cast iron griddle over moderately high heat.
Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
Flip the tortilla and cook it for another 30 to 45 seconds.
The tortilla should be lightly browned but still soft and flexible.
Transfer the cooked tortilla to a heavy towel and wrap it up.
Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
To reheat the tortillas, tuck them in an\"envelope\" made out of aluminum foil and heat in a 325F oven for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/30485/flour-tortillas"},{"id":"30462","title":"Basic, Light & Easy Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in your ABM in the order your manufacturer recommends.
Dont use the rapid rise cycle on your machine as a longer, slower rise helps develop the flavor.
I use this for rolls or for loaves.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/30462/basic-light-easy-whole-wheat-bread"},{"id":"30419","title":"Black Pepper Shrimp","ingredients":"crustaceans, shrimp, raw (not previously frozen)
butter, without salt
spices, garlic powder
spices, pepper, black","directions":"Preheat oven to 450 degrees F.
Wash and drain shrimp, and place in a shallow baking pan.
In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes.
Pour the butter mixture over the shrimp and toss to coat.
Pepper shrimp until shrimp are well covered.
Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again.
You must use a heavy hand with the pepper.
Serve shrimp with warm bread and salad.","url":"https://recipe.bluelayer.org/recipe/30419/black-pepper-shrimp"},{"id":"30415","title":"Naan For Breadmaker","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
yogurt, greek, plain, nonfat
water, bottled, generic
butter, without salt
onions, raw","directions":"A flat bread from India.
Make sure your oven is well preheated.
Use dough cycle on machine.
Remove dough from machine and divide into 12 parts.
Preheat oven to 500.
Roll each part into a small circle (about 8 inches diameter) and place on greased pizza or other baking pan.
Brush top of each one with melted butter and press finely chopped onion into dough.
Bake 10 to 15 minutes until puffy and brown.
Note: While traditional \"Nan\" has onions, try substituting 1 to 2 teaspoons lemon or orange peel, anise or fennel seeds.
Just sprinkle on top of melted butter.","url":"https://recipe.bluelayer.org/recipe/30415/naan-for-breadmaker"},{"id":"30408","title":"Pain de Campagne -- Rustic Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
beverages, ovaltine, classic malt powder
salt, table
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Add all of the ingredients to a bowl and use chopsticks to mix in a circular motion into one unified mass.
Place on a flat surface and knead the dough in a pull-and-extend motion for about 9 minutes.
Lightly pull the dough and if it has a slightly glutinous film to it, it's good.
Make into a round shape, place into a lightly-oiled bowl, and allow to rise until it reaches twice it's size.
I do it at 40 C for about 30 minutes.
Place on a lightly flour-dusted flat surface and remove the gas.
Make into a round shape and let sit for 20 minutes.
Thoroughly flour the inside of a fermentation basket with all-purpose flour.
Restore the dough's round shape and place in the basket with the seams facing up.
Flatten by lightly pressing down on the top.
Proof the dough for the second time in this state.
It should fill about 80 to 90% of the basket.
I do it at 40C for 40 minutes.
Line a baking sheet with parchment paper.
Carefully remove dough from the basket by turning it over gently and place on sheet.
Bake in your preheated oven at 220 C for 30 to 33 minutes and it's complete.","url":"https://recipe.bluelayer.org/recipe/30408/pain-de-campagne-rustic-bread"},{"id":"30394","title":"Hobo Bread","ingredients":"raisins, seeded
raisins, seeded
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Place the dark and golden raisins in a medium bowl.
Dissolve baking soda in boiling water, and pour over raisins.
Let stand overnight without stirring.
Preheat the oven to 350 degrees F (175 degrees C).
Grease three 1 pound sized coffee cans.
In a large bowl, stir together the flour, sugar and salt.
Stir in the raisins with their water, and the oil until well blended.
Batter will be thick.
Divide the batter evenly between the 3 cans.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the crown comes out clean.
Lay cans on their side to loosen the bread as it cools.","url":"https://recipe.bluelayer.org/recipe/30394/hobo-bread"},{"id":"30392","title":"Maraschino Pecan Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
raisins, seeded
cherries, sweet, raw
seeds, sunflower seed kernels, dried
nuts, pecans
spices, cinnamon, ground
spices, ginger, ground
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/30392/maraschino-pecan-bread"},{"id":"30357","title":"Flower-Shaped Sandwich Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Use the Dough setting on your bread machine, and complete the first rising.
Punch down the dough lightly, and divide into 8 pieces.
Leave to rest for about 15 minutes.
Grease the mold (I've also lined it on the bottom with paper to make sure the bread doesn't stick).
Roll the dough into neat balls, and put into the mold.
Let rise a 2nd time.
The photo shows the dough after it's risen.
Optionally brush with some beaten egg (not listed in the ingredients).
Bake in a pre-heated 190 to 200C oven.
Take it out once it's baked, and drop down onto a hard surface from a little distance to 'shock' it.
Please adjust the baking time and temperature depending on your oven.
Then, just get your favorite sandwich fillings together.
Cut the bread halfway through, and spread with butter.
Put in lots of filling - and a gorgeous wreath of sandwich is finished.
You can tear off however much you like.
They're so fun to each!
Try them for a child's birthday party.
Please try ai-chan's\"Our Golden Ratio: Chicken Teriyaki with Mayonnaise\".
It goes so well with this bread.","url":"https://recipe.bluelayer.org/recipe/30357/flower-shaped-sandwich-rolls"},{"id":"30348","title":"Bagles Recipe","ingredients":"water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"* Note: If you do not want wheat bagles substitute white bread flour for the whole-wheat flour.
For best results boil and then bake no more than 4 at a time.
Place all ingredients in your machine in the order specified by your machine's manufacturer.
Select the dough cycle and press start.
Let the machine knead the dough and then let the dough rise for only 20 min in the machine.
Even if your cycle runs longer, simply turn off the machine after 20 min.
After 10 min of the 20 min of the rise time has completed put on a large pot of water, with 2 Tbsp.
of sugar.
Bring to a boil.
Divide the dough into 12 pcs.
Roll each piece of dough into a ball, poke a floured finger through the center to create the hole, and then shape top and smooth sides.
Moisten your finger with water, if necessary to smooth.
Pull gently to enlarge the hole.
The center hole should be about 3 inches across.
The resulting bagel is smooth and there is no joint.
Carefully lower 3 or possibly 4 bagels at a time into the water, cooking for about 30 seconds on each side.
Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or possibly dry onion bits if you like and place on the greased baking sheet.
Bake in a preheated 550 degree oven for 8 min.
Turn them over after 4 min.
For an extra chewy crust throw a few ice cubes on the floor of your oven.
This recipe yields 12 bagels.","url":"https://recipe.bluelayer.org/recipe/30348/bagles-recipe"},{"id":"30334","title":"Deviled Chicken Spread","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
butter, without salt
mustard, prepared, yellow
delallo, italian seasoned breadcrumbs,
parsley, fresh
spices, pepper, red or cayenne
salt, table","directions":"heat oven to 400*F.
in a bowl mix chicken, mayonnaise, 3 tablespoons butter, mustard and cayenne pepper.
taste for salt, add if needed.
spread into a 9\"inch pie pan.
in a separate bowl, mix bread crumbs, parsley and 2 tablespoons of butter.
sprinkle over chicken mixture.
bake for 20 to 25 minutes, or until golden brown and heated through.
Serve while still hot.","url":"https://recipe.bluelayer.org/recipe/30334/deviled-chicken-spread"},{"id":"30330","title":"Molasses Oatmeal Bread","ingredients":"water, bottled, generic
oats
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
molasses
sugars, granulated
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Pour boiling water over oats and let stand about 1/2 hour.
Sprinkle yeast and 1 tsp sugar into warm water.
Let stand 10 minutes, then stir.
Add molasses, sugar, salt and butter to the cooled oatmeal; blend well.
Stir in dissolved yeast.
Add enough flour to make a soft dough.
Turn out on floured board and knead until smooth and elastic, about 10 minutes.
Place in a greased bowl; turn to grease top.
Cover with a clean towel and let rise in a warm place until double -- about 1 hour.
Punch down and knead lightly for 2 minutes.
Divide dough in half and shape into loaves.
Place in greased pans.
Cover and let rise until double.
Bake at 400 degrees 45 -55 minutes.
Note* If bread darkens too much for your liking while baking -- cover with a piece of tin foil -- shiny side up.
This will help it from darkening any further.
I don't do this -- as we like it dark.","url":"https://recipe.bluelayer.org/recipe/30330/molasses-oatmeal-bread"},{"id":"30301","title":"Tomato Basil Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
tomatoes, sun-dried
spices, basil, dried
tomatoes, red, ripe, raw, year round average
spices, pepper, red or cayenne","directions":"Reserve 1 tblsp of sugar for yeast mixture.
Combine remaining sugar, salt, oil, 1 1/2 c water, sundried tomatoes, basil, red pepper flakes and tomato paste in a large bowl and let soak.
Dissolve yeast, 1 tblsp sugar and 1/3 c water.
When yeast is active combine half of the flour and the water and seasoning mix, then add the yeast mixture, mix well.
Add enough of the remaining flour to create a stiff dough.
Let rise twice.
Preheat oven to 375F and form dough into one loaf -- let rise, then bake for 40-50 minutes.","url":"https://recipe.bluelayer.org/recipe/30301/tomato-basil-bread"},{"id":"30285","title":"Berber Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In the container of a blender or food processor, combine the flour and salt.
Pulse to blend.
Add the oil and hot water, and blend until it stops sticking to the sides.
Remove from the container, and cut into 4 pieces.
On a lightly floured surface, roll out the dough until fairly thin.
Let it rest for a minute if it is difficult to roll.
Heat a large skillet over medium heat, and spray with a light coating of cooking spray.
Fry one piece at a time until the surface begins to bubble.
Flip over, and fry until it has brown spots on the other side.
Cut each piece into quarters to serve.","url":"https://recipe.bluelayer.org/recipe/30285/berber-bread"},{"id":"30284","title":"Oyster Filling for Steak","ingredients":"sauce, oyster, ready-to-serve
delallo, italian seasoned breadcrumbs,
parsley, fresh
celery, raw
onions, raw
butter, without salt","directions":"Mix ingredients lightly and spread on steak before baking.","url":"https://recipe.bluelayer.org/recipe/30284/oyster-filling-for-steak"},{"id":"30279","title":"Bread Machine Condensed Milk Sweet Bread","ingredients":"water, bottled, generic
milk, canned, condensed, sweetened
salt, table
butter, without salt
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in bread machine according to your machine's manufacturing directions and set the dough cycle.
When done, remove and seperate into 3 sections.
Roll each section out like snakes and mesh ends together.
Braid and press ends together.
Place in baking dish and allow to rise for 25-30 minutes.
Brush melted butter or egg white on top after rising.
Bake at 340 degrees for 30-45 minutes, until top is golden brown.
If a better crust is wanted: Heat some water in an oven proof container in the microwave until near boiling.
Then place water in the oven beside the bread.","url":"https://recipe.bluelayer.org/recipe/30279/bread-machine-condensed-milk-sweet-bread"},{"id":"30272","title":"Chicken with Black Bean Sauce","ingredients":"oil, olive, salad or cooking
orange juice, raw
beans, snap, green, raw
soy sauce made from soy (tamari)
sugars, granulated
cornstarch
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
delallo, italian seasoned breadcrumbs,","directions":"Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.Combine orange juice and the next 6 ingredients (through pepper), stirring with a whisk.Sprinkle chicken with salt.
Dredge chicken in breadcrumbs.
Add half of chicken to pan; cook 2 minutes on each side or until done.
Repeat the procedure with remaining 1 1/2 teaspoons oil and chicken.
Remove from pan.
Add orange juice mixture to pan, and bring to a boil.
Cook for 1 minute, stirring constantly.
Serve the sauce over chicken.","url":"https://recipe.bluelayer.org/recipe/30272/chicken-with-black-bean-sauce"},{"id":"30270","title":"Beirut Tahini Swirls Sukkar Bi Tahin","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
oil, olive, salad or cooking
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sugars, granulated","directions":"In a medium bowl, dissolve the yeast in the lukewarm water.
Stir in one cup of the flour, then add the sugar and oil; stir.
Incorporate a second cup of flour, then turn the dough out onto a well floured surface and knead for 5 minutes, or until smooth.
Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume.
Meanwhile, place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on the middle oven rack and preheat the oven to 375F
Mix together the tahini and sugar and stir until smooth.
Set aside.
Cut the dough into 6 equal pieces.
Work with 3 at a time, keeping the others covered.
Flatten each out on a lightly floured surface, then roll each out to a rectangle about 5 inches by 10 inches.
Spread the top surface with 2 1/2 Tablespoons of the filling mixture, spreading it almost to the edges.
Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 20 inches long.
Anchor one end and coil the bread around itself, then tuck the end inches Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other 2 rectangles.
Return to the first coil and roll out gently with a rolling pin.
Roll the other 2 out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 6 to 7 inches in diameter.
A little filling may leak outdont worry, just leave it.
Place the breads on the hot baking stone or tiles (or baking sheet) and bake for 15 to 20 minutes, until golden brown and flaky.
Transfer to a rack to cool.
Shape and bake the remaining 3 pieces of dough.
Serve warm or at room temperature.
Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
Home Baking The Artful Mix of Flour and Tradition Around the World.","url":"https://recipe.bluelayer.org/recipe/30270/beirut-tahini-swirls-sukkar-bi-tahin"},{"id":"30266","title":"Spelt Oatmeal Bread","ingredients":"oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
molasses
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/30266/spelt-oatmeal-bread"},{"id":"30263","title":"Egg and Sugar-Free Biscuits in 1 Bag","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
oil, canola
syrup, maple, canadian","directions":"It's important to note that you should never knead or massage the dough throughout the steps.
This is the key to crispy-crunchy biscuits.
Put the cake flour, whole wheat flour, and the salt into a plastic bag (like the kind they keep in the fruit & vegetable aisles of supermarkets).
Make sure the bag has some air inside.
Hold it in your hands and shake to mix the ingredients together.
Pour the oil into the center of the dry ingredients.
Hold the bag to let some air in, and gently shake the contents again to blend the oil with the flour.
Shake the bag until the dough becomes crumbly.
Don't worry if there's still some oil stuck to the bag at this point.
Press and break up any particularly large lumps of flour and oil, and rub the contents gently with your fingers from over the bag to remove any excess oil that's stuck to the surface of the platic bag.
There's no need to pay too much attention to what you're doing; just keep at it for about 1 minute or so.
Add the maple syrup, let some air into the bag, and shake to blend everything together.
Try adding a little bit more maple syrup if the dough does't come together.
Press and stretch the dough over the bag using the palm of your hands, and fold.
Repeat for a few times until there are no more powdery lumps.
Preheat the oven to 170C (or 338 F).
Roll the dough out over the bag into about 4-5 mm thick.
It's easier if you fold the bag into a square.
Be careful because the dough is quite fragile.
Cut with a cookie cutter, and align onto a baking tray lined with parchment paper.
Bring together any leftover dough, roll it out, fold, roll out again, then cut out your biscuit shapes.
Bake in the top rack of the preheated oven for 18-20 minutes.
Once baked, take them out from the oven and let cool without removing from the pan.
Note: I tried changing the maple syrup to honey.
The dough became really sticky.
They burned after baking for 16 minutes!
A shame.","url":"https://recipe.bluelayer.org/recipe/30263/egg-and-sugar-free-biscuits-in-1-bag"},{"id":"30236","title":"Easy Pan Fried Abalone Classico Recipe giod","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Organize the Cutlets, Egg mixture, and crumbs in an assembly line fashion.
Take one cutlet at a time and submerge it in the egg mixture completely, take it out and let the excess mixture drip off.
Then lay the cutlet flat on each side one the Bread Crumbs, coating both sides of the cutlet entirely.
(This process goes fast.)
Place all the breaded cutlets on another plate as you go.
After youre all done, the oil should be ready.
Using a pair of cooking tongs, place the prepared cutlets in the oil to start frying them.
The oil should be medium to high heat, not smoking hot.
Do 2 or 3 cutlets at a time.
Cook only 15 to 20 seconds on each side to prevent the Abalone from getting too tough.
(This frying process fast too.)
Serve to your family and friends immediately, they will Love you.","url":"https://recipe.bluelayer.org/recipe/30236/easy-pan-fried-abalone-classico-recipe-giod"},{"id":"30232","title":"Copycat Shake 'n Bake (Italian Flavor)","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
parsley, fresh
spices, oregano, dried
spices, garlic powder
spices, basil, dried
salt, table
spices, pepper, black","directions":"Combine ingredients; cover and store airtight until ready to use.
TO USE:.
1 pound chicken pieces, pork chops or beef cubes.
1 tablespoon olive oil (optional).
milk and egg mixture for brushing meat (optional).
Preheat oven to 400F.
Coat meat with milk and egg OR brush meat with olive oil before coating.
Dredge meat in coating.
If desired, place in large resealable bag and shake coating with neat.
Arrange in single layer in shallow baking pan.
Bake in preheated oven until meat is cooked through.
(About an hour, depending on the meat, the cut, and the size.
).","url":"https://recipe.bluelayer.org/recipe/30232/copycat-shake-n-bake-italian-flavor"},{"id":"30227","title":"High Protein Diet (Cornell) Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat germ, crude
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine and set on Whole Wheat Cycle.","url":"https://recipe.bluelayer.org/recipe/30227/high-protein-diet-cornell-bread"},{"id":"30212","title":"Sweet Cream","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In medium bowl mix both ingredients together.
Drizzle over tea rings, cookies, bread, or anything you'd like","url":"https://recipe.bluelayer.org/recipe/30212/sweet-cream"},{"id":"30209","title":"Holiday Brie","ingredients":"cranberries, dried, sweetened
pears, raw
honey
currants, zante, dried
pumpkin, raw
cranberry juice, unsweetened
vinegar, red wine
lemon juice, raw
cheese, brie","directions":"Combine everything except the brie in a heavy saucepan.
Bring to a boil over medium high heat.
Cover, reduce heat and simmer 30 mins, stirring frequently.
Uncover and cook 5 more minutes, or till slightly thickened.
Cool to room temperature.
Cut a circle in the top rind of the brie, leaving a 1/4\" border.
Carefully remove center circle of rind from cheese, leaving border intact.
Place the brie in a pretty pie plate or on a small ovenproof platter.
Spread cranberry mixture over top.
Bake at 350 degrees for 12-15 mins, or just till cheese is bubbly.
Serve immediately with french bread, crackers, or slices of apple or pear.","url":"https://recipe.bluelayer.org/recipe/30209/holiday-brie"},{"id":"30163","title":"Dutch Rusks","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, cardamom","directions":"Preheat the oven to 400F degrees.
Proof the yeast in 1/2 cup of the lukewarm milk with 1 teaspoon of the sugar.
When you have a yeast sponge, add the rest of the milk, sugar, and soft butter.
Stir in the flour, cup by cup, until you have a dough that you can knead.
Work until smooth and shiny, then place in a large buttered bowl, cover with a towel and put in a warm place for about 1 hour or until doubled in bulk.
Take the dough out onto a lightly floured work surface, knead for a few minutes and roll into ropes, about 2 inches thick.
Bread off pieces, about the size of an egg, and shape into little round buns.
Place these on buttered baking sheets, cover with a towel and let rise until doubled in bulk, about 45 minutes.
Bake in the oven until they are pale gold, about 15 to 20 minutes.
Cool on a rack.
After they have cooled, use a big fork to slice the top half off each bun.
Place both tops and bottoms on a baking sheet; they can be rather close together.
Bake in a 400 degrees oven until light brown, about 10 to 15 minutes.
Turn off the heat and let them get crisp.
Let cool completely before eating.
These will keep crisp and fresh for a long time.
If they do get soggy, put them back in a low oven and let them crisp again.
60 rusks.
Do not freeze.
Breads Of The World.","url":"https://recipe.bluelayer.org/recipe/30163/dutch-rusks"},{"id":"30155","title":"Simple & Fluffy Table Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Add bread flour and sugar to a bowl.
Put the dry yeast on top.
Put the skim milk on one side and the salt on the other.
Microwave the water for 30 seconds.
Pour it over the dry yeast.
Stir it around with a spatula.
When the dough comes together, transfer onto a work surface and knead for about 10 minutes.
It will stretch out nicely.
When almost done, add the butter and knead some more.
After the dough becomes smooth and shiny, let it sit and rise for 40 to 50 minutes.
Punch out the air gently.
Divide into 6 portions.
Roll it up into balls and let sit for about 15 minutes.
Form into whatever shapes you like Let rise for a second time, for 40 to 50 minutes.
Preheat oven to 220C while the bread is fermenting.
You can see in the photo that I've been experimenting with different ways to roll them up.
When the dough has doubled in size, it's done.
Brush the tops with a beaten egg (unlisted) and bake in 220C oven for 12 minutes.
Done.
This photo shows what the dough looks like when baked in balls.
I've mixed in some walnuts and mixed dried fruit, and also ham and mayonnaise.","url":"https://recipe.bluelayer.org/recipe/30155/simple-fluffy-table-rolls"},{"id":"30150","title":"Brussels Sprouts Au Gratin","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
brussels sprouts, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
sauce, worcestershire
salt, table
spices, pepper, black
spices, paprika","directions":"Mix breadcrumbs with Parmesan in a small dish and set aside.
Wash and trim fresh brussels sprouts; cut in half lengthwise.
Boil fresh sprouts 11-12 minutes or until just tender.
Drain fresh sprouts and place in a small buttered casserole dish.
If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
Melt butter in a small saucepan, over low heat.
Add flour and stir until smooth.
Add milk slowly, and cook, stirring, until thick and bubbly.
Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
Pour the sauce over the sprouts, and top with the breadcrumb mixture.
Sprinkle paprika lightly and evenly over all.
Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.","url":"https://recipe.bluelayer.org/recipe/30150/brussels-sprouts-au-gratin"},{"id":"30129","title":"Tildee's Texas Style Hot Water Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Mix dry ingredients in hot boiling water.
Proceed to use your hands to make into patty shapes to fry.
Fry in oil until golden brown on the edges.
Drain on paper towel covered plate.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/30129/tildees-texas-style-hot-water-cornbread"},{"id":"30123","title":"Pumpkin Seed No-Knead Easy Bread 12-18 Hour Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
seeds, pumpkin and squash seeds, whole, roasted, without salt
oat bran, raw
honey
water, bottled, generic
water, bottled, generic","directions":"Measure your flour using the same measure you use for liquids, rather than a dry measure.
The flour can be loosely spooned or poured into the measure but don't pack it.
Place flour into bowl, add salt and yeast, and stir lightly.
Put honey into liquid measure, add water and stir to dissolve.
Add pumpkin seeds and oat bran (use dry measure for these).
Stir water and honey into bowl and mix the dough well enough with a spoon to make sure there are no dry spots; it's ok if the dough is sticky, but it shouldn't be excessively so.
Add flour only if you can't avoid it.
(You may oil your hands to make mixing the dough easier if you like using your hands to mix).
Cover the bowl with plastic wrap and set it aside in a dark place, or cover the plastic with cloth.
Take note of the time.
6 hours later, check your dough and see if you can discern bubbles at the surface.
There should be some development, but probably not much.
Check your dough again at the 12 hour mark--if the bubbles are all over the dough and it sinks in when you poke a damp finger into it, it is ready to start oven prep.
If not you may wait longer, perhaps as long as another 6 hours.
This is the hard part, because it's up to you and the bread.
You can choose to go ahead but the dough will be less developed.
When you and the bread are ready, remove it from the bowl onto a lightly oiled surface and shape it into a round.
Let rest 15 minutes.
Knead or shape the bowl into a loaf form and put into the oiled pan of choice--this can be a baking sheet or a regular loaf pan.
Let rise for two or more hours, until it has appreciably filled the pan or risen significantly.
You can check this again with a finger poke- When it doesn't fill in, the gluten is developed enough to hold the bread in shape.
Bake at 425F for half an hour, lower temp to 375 and give it another 20-30 minutes, going by how dark the bread appears.When it is done, it should easily slide out of your pan.
Cool completely before slicing if you can wait long enough for that!","url":"https://recipe.bluelayer.org/recipe/30123/pumpkin-seed-no-knead-easy-bread-12-18-hour-recipe"},{"id":"30117","title":"Almond Chicken Salad for Dips & Sandwiches","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
raisins, seeded
nuts, almonds
salad dressing, mayonnaise, regular
orange juice, raw
spices, garlic powder
spices, pepper, black
spices, ginger, ground
salt, table","directions":"In large bowl, stir together chicken, celery raisins and almonds.
Add remaining ingredients.
Mix well and chill in the refrigerator 2 hours before serving.
Serve on croissant rolls or toasted pita bread.
Use a food processor for a creamier texture.
Enjoy!
TIME SAVER: While cooking chicken, prepare the rest of the ingredients.
When chicken is done, cool on stove-top and serve.
Okay if slightly warm.
Also clean up cooking area if you are waiting for chicken to cool.","url":"https://recipe.bluelayer.org/recipe/30117/almond-chicken-salad-for-dips-sandwiches"},{"id":"30115","title":"Baked Potato Bread ( Bread Machine)","ingredients":"water, bottled, generic
cream, sour, cultured
bacon, meatless
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
potatoes, raw, skin
chives, raw
leavening agents, yeast, baker's, active dry","directions":"Combine according to your manufacturer's directions.
Success Hints: This dough will be very dry.
Resist the urge to add water.
For best flavor, use real bacon bits.
For a taste treat, use Jezebel Jam (see Recipe #56892).
This recipe can be baked with the white or rapid bake cycles.","url":"https://recipe.bluelayer.org/recipe/30115/baked-potato-bread-bread-machine"},{"id":"30104","title":"Aloo Gobhi (Indian Cauliflower and Potato Fry)","ingredients":"potatoes, raw, skin
cauliflower, raw
oil, canola
onions, raw
tomatoes, red, ripe, raw, year round average
spices, pepper, red or cayenne
spices, curry powder
salt, table
spices, coriander seed","directions":"Wash and peel potatoes.
Cut them in fairly large chunks.
Clean the cauliflower and cut the florets into a size equal to that of the potato chunks.
Heat oil in a wok or saute pan.
Add the potatoes and fry over high heat until seared on all sides.
Transfer to a plate.
Add the cauliflower florets and fry over high heat until slightly seared.
You just want a light sear and not a burn.
Transfer to a plate.
Add onions to the remaining oil.
Saute until slightly soft.
Add tomatoes and mix in.
Add the cayenne pepper and curry powder and mix well.
Add the partially fried potatoes and cauliflower.
Mix well and add salt to taste.
Cover wok with a lid and reduce flame to medium.
Cook until the potatoes are fork-tender or well-cooked, stirring occasionally.
You might add a few splashes of water occasionally to prevent the veggies from sticking to the wok.
Ideally, water should not be added as this is a fry.
Garnish with chopped fresh coriander or cilantro.
Serve hot with roti, naan, or pita bread.","url":"https://recipe.bluelayer.org/recipe/30104/aloo-gobhi-indian-cauliflower-and-potato-fry"},{"id":"30100","title":"Simple Bread Loaf","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
butter, without salt
sugars, granulated
salt, table
vinegar, distilled","directions":"Add all except butter in mixer.
Knead from low to medium speed until whole dough forms.
Add butter in small pieces and continue mixing for 10-15 minutes.
Cover and let rise.
1.5-3 hours depending on room temperature.
Poking the dough should leave a lasting dent.
Separate into small doughs.
Flatten, rolled and place into pan.
Let rest for another 1.5-3 hours or double its size.
Preheat oven to 200C.
Bake for 45 minutes.
Remove from pan once out of the oven to cool.","url":"https://recipe.bluelayer.org/recipe/30100/simple-bread-loaf"},{"id":"30091","title":"Bread Machine Garlic Bagels","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
spices, garlic powder
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water.
Boil on each side for 2 1/2 minutes.
Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal, until golden, approximately 15 minutes.
Bagel Success Hints:
When forming the bagels, set aside two 1/4 inch balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder.
Let sticks rise, boil, and bake as described in the above directions.
To make bagel chips, slice leftover bagels horizontally into thin slices.
Brush with butter or margarine on one side.
Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12 to 15 minutes until golden brown and crisp.","url":"https://recipe.bluelayer.org/recipe/30091/bread-machine-garlic-bagels"},{"id":"30074","title":"Creme de Framboise Shortbread","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Spray 9-inch glass pie plate with cooking spray.
Cream margarine, sugar, and liqueur in large bowl with electric mixer 2 to 3 minutes.
Slowly beat in flour until smooth.
Press dough into prepared pie plate with fingers.
Flute outer edge with decorative grooves by lightly pressing tines of fork into dough.
Sprinkle turbinado sugar over dough.
Cover with plastic wrap, and chill 30 minutes.
Preheat oven to 300F.
Remove plastic wrap, and bake 40 to 45 minutes, or until lightly browned.
Remove from oven, and cut into triangles while still warm.
Cool, then remove from pan.","url":"https://recipe.bluelayer.org/recipe/30074/creme-de-framboise-shortbread"},{"id":"30059","title":"Quick and Easy Gluten Free Flat Bread Wraps","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix together the flour, water and salt and leave to stand for 10 minutes.
Lightly oil and heat a heavy based frypan.
Stir batter and place a few spoonfuls at a time into the pan.
You can shape as oval or rounds.
Cook until lightly browned underneath then flip over and cook the other side.
Serve either hot or cold.
Note: you can use any GF flour eg.
purchased flour mix, rice flour, soy flour, maize or gramma flours.
For a good purchased brand in Australia- I would recommend \"Orgran\" brand.
You can buy it in most supermarkets and health food stores.","url":"https://recipe.bluelayer.org/recipe/30059/quick-and-easy-gluten-free-flat-bread-wraps"},{"id":"30058","title":"An Everyday Shokupan Square Loaf Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
oil, olive, salad or cooking","directions":"Put all the ingredients in a bread machine and knead until the gluten develops.
I took it out of the machine once the kneading was done and rounded off the dough before the 1st rising.
Check with a finger to see if it has risen enough (a hole made floured finger should not bounce back).
Take the dough out and deflate.
Divide into 2 to 3 portions, and round off each piece so that the surface is taut and smooth and pinch the seams closed.
Cover with plastic wrap and rest for 10 minutes.
When the dough has rested, deflate it again and roll out about 20 to 25 cm square.
Fold into thirds lengthwise, roll up from the near side, and pinch the rolled end closed.
Put the dough pieces in an oiled bread pan.
Cover with plastic wrap and use your oven's bread-rising setting to let the dough rise for 40 to 50 minutes at 30-40C (2nd rising).
If you want a square loaf let the dough rest to about 80% of the height of the pan.
If you want a loaf with a rounded top, let it rise until it's risen a bit higher than the rim.
Preheat the oven to 180C.
When the oven has heated up, bake the bread for 30 minutes at 180C and it's done.
If it looks like the top is browning too fast, cover with a piece of foil.
As soon as it comes out of the oven, drop the bread pan and all from about a 30 cm height to push out the steam.
Take the loaf out of the pan.
Dense and bouncy and yet light and fluffy.
The result is a bread with a lasting moist, tender texture!
This one is baked in a square shokupan pan.
I turned this into sandwiches for an outing.
Since the bread stays moist and soft, it was great even after some time had passed.
This is a version with bacon and melting type cheese rolled into the dough.
The version in the top photo was made with my own homemade started.
I used 150 g of starter and 220 ml of water.
When the bread has cooled down completely, I slice it into pieces and keep it in bags.
It's moist and soft the next day.","url":"https://recipe.bluelayer.org/recipe/30058/an-everyday-shokupan-square-loaf-bread"},{"id":"30057","title":"Pecan Shortbread Melts","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans
sugars, granulated","directions":"Preheat oven to 325 degrees.
With an electric mixer, cream butter in a large bowl.
Beat in icing sugar & vanilla.
Add salt, then flour to creamed mixture.
(Mixture will still be crumbly.
).
With your hands or a wooden spoon, add the pecans until evenly distributed.
(Mixture will now resemble cookie dough.
).
Shape dough into the size of dates (make a ball between your hands & then slightly squish to give the oblong shape), dredge in superfine sugar & place on ungreased cookie sheets.
Bake 25 minutes until lightly browned.","url":"https://recipe.bluelayer.org/recipe/30057/pecan-shortbread-melts"},{"id":"30053","title":"White Bread","ingredients":"water, bottled, generic
water, bottled, generic
lemon juice, raw
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine in order listed.
Select basic program and start machine.","url":"https://recipe.bluelayer.org/recipe/30053/white-bread"},{"id":"30047","title":"No Cook Peanut Butter Fudge","ingredients":"peanut butter, smooth style, without salt
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Blend the peanut butter and syrup in a large bowl.
Mix the sifted dry milk and sugar together add all at once.
Mix all together using a spoon until it will no longer mix.
Then use your hands to knead like bread dough until smooth and creamy.
Flatten out on cookie sheet and cut in squares.
Remember fudge will remain soft and pliable.
It will harden some if placed in the fridge.","url":"https://recipe.bluelayer.org/recipe/30047/no-cook-peanut-butter-fudge"},{"id":"30035","title":"The Realtor's Perfect Pizza Primer W/ Dough Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
spices, oregano, dried
spices, basil, dried","directions":"Make the dough in the bread machine.
Put everything in there according to the manufacturers instructions for your machine.
If I have the time, I shred my own mozzarella cheese (about 2lbs).
If not, I use the store bought shred- about 3 cups per pizza.
Then, lucky me, I live 3 blocks from the place that makes homemade Italian sausage, I get a pound of the mild, loose sausage and fry it up just until the pink goes and some pieces are starting to brown.
I also fry up the onions right in there with the sausage and they are also just starting to brown and are no longer crispy but are kinda wilted and softer.
I use half an onion about the size of a baseball, sliced in 3/8 inch rounds.
If youre doing other veggies, do them right in there with these.
I cut the dough in half and make 2 pizzas rolled out to about 10x12 rectangles.
I roll it out to about 1/4 to 3/8 inch- pretty thin, like cookie dough.
It makes a thin crust pizza that is crispy on the bottom but doughy on the top like its supposed to be.
Then I put the pizza together with the dough, a layer of cheese, a thick layer of sauce (use about 1 to 1 1/2 cups per pizza), the sausage and onion mixture or whatever toppings you're using, a heavy sprinkling of granulated garlic and then romano cheese, then another semi-thick layer of cheese.
When I heat the oven up (425*), I put the pan or stone in the oven so when I put the pizza on it, its already hot.
I roll my dough out with a rolling pin onto heavily floured parchment and use a cookie sheet with no sides to transfer the pizzas back and forth and I just drag them by the edges of the parchment.
I take all the extra racks out of the oven and move the one Im using close to the bottom so theres room to work in there.
Bake them 20 minutes.
The tops should be very brown and look good enough to be in a magazine.
When it comes out, the onions are perfectly carmelized and the sausage is not all burnt up or funky raw like when you throw it on top.
It stays juicy and flavorful cause its baked it the sauce.
Only pepperoni or little cooked meatballs goes on top.
All other stuff gets fried lightly and baked in, under the final layer of cheese.
*The hot pizza stone is a critical piece of the puzzle for achieving a perfect crust.
Get one- they are sooo worth the money.
If you dont have one, use a dark cookie tray- not one of those air-bake ones.
They dont work well.
Been there, done that.
If you use a dark one, youll get very close to the perfect crust.
Make sure you choose one that stays flat when it gets hot because some of them buckle up and twist when they get hot and then all your cheese and toppings will slide to the middle (oh, no!).
I've been doing this a long time so I've made ALL the mistakes at least once!
This is another one of those recipes Ive been refining for 15 or 20 years.
This is as close to the perfect pizza Ive come.","url":"https://recipe.bluelayer.org/recipe/30035/the-realtors-perfect-pizza-primer-w-dough-recipe"},{"id":"30023","title":"Applesauce Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
margarine, regular, 80% fat, composite, stick, without salt
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375F.
Spray 8-inch round baking pan with nonstick cooking spray.
In large bowl, combine flour, sugar, baking soda and salt.
In small bowl, combine buttermilk, apple sauce and margarine.
Add apple sauce mixture to flour mixture; stir until mixture forms a ball.
Turn out dough onto well-floured surface; knead raisins into dough.
Pat into 7-inch round.
Place dough in prepared pan.
Cut cross in top of dough, 1/4 inch deep, with tip of sharp knife.
Brush top of dough with milk.
Bake 35 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes.
Invert onto wire rack; turn right side up.
Cool completely.
Cut into 16 wedges.","url":"https://recipe.bluelayer.org/recipe/30023/applesauce-irish-soda-bread"},{"id":"30013","title":"Homemade Flavored Tortillas ( Roasted Red Pepper, Spinach Etc)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic
spices, pepper, red or cayenne","directions":"Sift together flour and salt into a bowl.
Work lard or shortening into the flour with your fingertips until mixture resembles coarse breadcrumbs.
In a blender or mini-food processer, blend water and ingredient of your choice together so there are no big chunks.
Make a well in the flour and slowly stir in the liquid.
Stopping when flour is moistened.
Add more flour or water if needed.
Knead lightly until smooth and form into a ball.
Cover and let rest for 30 minutes.
Divide dough into balls roughly smaller than a ping pong ball.
On a lightly floured wooden surface, roll out each ball until very thin.
Cut off rough edges if desired.
Cook tortillas on a hot ungreased pan for a minute or two on each side.
Keep warm in a bowl covered with foil or a damp towel.","url":"https://recipe.bluelayer.org/recipe/30013/homemade-flavored-tortillas-roasted-red-pepper-spinach-etc"},{"id":"30010","title":"Dr. Wyble's Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all","directions":"Mix all ingredients together.
Bake in greased pan at 350 degrees (175 C.) for about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/30010/dr-wybles-beer-bread"},{"id":"29990","title":"Fluffy Meat Bun (Pork Bun) Wrappers","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
egg, white, raw, fresh
leavening agents, yeast, baker's, active dry
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking","directions":"Combine all the ingredients together and knead for about 10 minutes until smooth.
You can use a bread machine too.
Cover with plastic wrap and let the dough rise until it's about two to three times larger (takes about 30-40 minutes).
Divide the dough into your desired size and then form into balls.
Cover with plastic wrap again and let it rest for 10 minutes.
Roll the dough out, wrap your desired fillings in it and then steam for 10 minutes.
In Step 2, if you skip the bread proofing stage, it takes on a chewy texture like those of 551 Horai.
You can make them the way you'd like!","url":"https://recipe.bluelayer.org/recipe/29990/fluffy-meat-bun-pork-bun-wrappers"},{"id":"29989","title":"Blueberry Bread Recipe","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
blueberries, raw
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in the pan of the bread machine in the order suggested by the machine's manufacturer.
Select White Bread cycle, and Start.
This recipe yields a 1 lb.
loaf.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/29989/blueberry-bread-recipe"},{"id":"29969","title":"Thanksgiving Day Broccoli Cauliflower Casserole","ingredients":"broccoli, raw
cauliflower, raw
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, basil, dried
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
butter, without salt","directions":"Cook vegetables as directed on packages; drain and set aside.
In a saucepan saute onion in the 2 tablespoons butter till tender.
Add in flour, salt, garlic powder, basil and pepper; cook 1 minute.
Then pour in milk.
Bring to a boil, stirring constantly, till bubbly and thickened.
Add cream cheese and stir till melted.
Take off heat and stir in cooked veggies.
Pour in ungreased 2 quart casserole dish.
In a small bowl combine breadcrumbs, Parmesan and butter.
Evenly top casserole with breadcrumb topping.
Sprinkle top with 1 tablespoons dried parsley.
Bake in a 350 degree oven, uncovered, for 30-40 minutes, or till bubbly and top is golden.","url":"https://recipe.bluelayer.org/recipe/29969/thanksgiving-day-broccoli-cauliflower-casserole"},{"id":"29953","title":"Cheese and Pineapple Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
mustard, prepared, yellow
cheese, cheddar
pineapple, raw, all varieties
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 220 deg Celsius.
Line a baking tray with non-stick paper.
Sift the flour, baking powder and salt into a bowl.
Rub in the margarine until the mix resembles breadcrumbs.
Fold in the dry mustard, cheese and pineapple.
Add enough milk to make a fairly soft dough.
Lightly flour your surface.
Turn out your dough and knead lightly.
Gently roll out to 2cm (3/4\") thickness.
Be careful not to overwork.
Using a 5cm cutter or glass, stamp out rounds (using even pressure).
Move them to the prepared tray.
Brush tops with milk and bake for about 10 minutes, or until well risen and golden.
Cool on wire rack before serving either warm or cold.","url":"https://recipe.bluelayer.org/recipe/29953/cheese-and-pineapple-scones"},{"id":"29944","title":"My Version of Olive Garden Alfredo Sauce","ingredients":"cream, fluid, heavy whipping
spices, garlic powder
butter, without salt
spices, pepper, black
cheese, parmesan, hard","directions":"Add all ingredients in a medium sauce pan; let simmer for 12 minutes or until the desired consistency is reached.
You can serve over your choice of pasta noodles --or if you want, you can just have it as a dipping sauce for your bread sticks!","url":"https://recipe.bluelayer.org/recipe/29944/my-version-of-olive-garden-alfredo-sauce"},{"id":"29940","title":"Perfect Protein Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
cheese, cottage, creamed, large or small curd
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
spices, cumin seed","directions":"For a breadmaker, add the ingredients in the order recommended by your machine.
(Mine recommends that the yeast is put in the bottom of the pan, then the flour is added, then the rest of the ingredients, with the water and cottage cheese added last.
After the dough has completed the dough cycle, shape it however you'd like.
I usually just round mine into a large ball.
Let it rise on a greased cookie sheet or in a bread pan for about an hour.
Bake in a preheated 375 degree oven for about 25-35 minutes.
It is important to let this bread cool almost completely before cutting it.
It freezes well.","url":"https://recipe.bluelayer.org/recipe/29940/perfect-protein-bread"},{"id":"29937","title":"Spinach Dip for Veggies","ingredients":"spinach, raw
yogurt, greek, plain, nonfat
salad dressing, mayonnaise, regular
water, bottled, generic
leeks, (bulb and lower leaf-portion), raw
onions, spring or scallions (includes tops and bulb), raw","directions":"Squeeze moisture from spinach.
Mix all ingredients together.
Refrigerate for 3 hrs, or overnight.
Serve in hollowed out round loaf of sour dough French bread or with assorted vegetables.","url":"https://recipe.bluelayer.org/recipe/29937/spinach-dip-for-veggies"},{"id":"29933","title":"Syrian Pita or Pocket Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table","directions":"In a small bowl, combine the yeast, 1/2 cup of the warm water, and the honey.
Let stand until slightly frothy, about 5 minutes.
Add the oil and mix.
In a large bowl, combine the flour and salt.
Make a well in the center of the flour and pour the yeast mixture into it, mixing it into the flour with a wooden spoon.
Add the remaining 2 cups warm water, 1/2 cup at a time.
Shape the dough into a sticky ball and knead on a clean, well-floured work surface until very smooth and elastic, a good 10 minutes (add more flour as needed, a little at a time, if your dough is too sticky to knead).
Place the dough in a greased glass or plastic bowl and cover with a towel.
Let rest in a warm place for 1 1/2 hours to rise and double in size.
Knead the dough on a floured surface for another 10 minutes (again, adding flour as needed) and roll it into a tube about 1 foot long and about 3 1/2 to 4 inches in diameter.
Using a sharp knife, mark 16 equal lines on the roll of dough, then break the dough into 16 pieces of equal size and roll each into a ball.
On the same floured surface, roll out each ball with a rolling pin or tall glass until the dough is 1/4 inch thick and 6 inches in diameter, resembling a small pizza.
Place each rolled-out piece of dough on a floured piece of foil cut to the same size as a baking sheet, 4 to 5 at a time, until all 16 have been made.
Cover the flattened dough pieces with a kitchen towel and let them rise in a warm spot for another 2 hours.
(At this point, preheat the oven to 550F for 2 hours.
It is important to get the oven temperature as high as possible so that each pita bakes quickly and forms a pocket.)
Carefully lift up one sheet of foil with the risen dough pieces and place on a baking sheet.
Bake on the middle rack in the oven for 4 to 5 minutes.
Do not open the oven more than a crack until you see the bread puff up.
Take the sheet out and remove the baked pita breads, placing them in a basket and covering them with a clean cloth to keep warm.
Discard the used foil and transfer another sheet of unbaked pieces to the baking sheet.
Continue to bake in this manner, one sheet at a time, until all the pitas are baked.
Serve immediately alongside any maazeh salad or spread or as a sandwich with ijeh in its pocket.
These really dont stay soft and fresh past a day, but if you have a lot left over, store them in a zipper-lock plastic bag for up to 2 days on the counter or 1 week in the freezer, toasting them in the oven when needed.","url":"https://recipe.bluelayer.org/recipe/29933/syrian-pita-or-pocket-bread"},{"id":"29911","title":"Made in a Bread Machine! The Easiest Marbled Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
cocoa, dry powder, unsweetened","directions":"Add all of the ingredients, except for the margarine and cocoa powder, to the bread machine case and start the \"Bread loaf (normal baking color)\" program.
Add the margarine after 5 minutes.
Take out the dough at the \"add ingredients\" signal, and divide into two equal portions.
Tip: You can remove whole inner case when you take the dough out.
The photo shows the 2 minutes before the \"add ingredients\" signal.
Add the half dough that you think is smaller and the ingredients back into the bread machine.
Tip: The cocoa powder will fly around, so cover the bread pan with plastic wrap.
After the dough and ingredients have been mixed together a bit (about 2~2 1/2 minutes after the blades have begun to rotate), add the remaining dough to the back into the bread machine case.
The photo shows the dough after kneading.
Take it out to cool after baking.
I recommend slicing it horizontally instead of vertically .
This is a sweet purple potato and black sesame marble bread.
I used purple sweet potato powder instead of cocoa powder, and added 1 tablespoon black sesame seeds (2 minutes before the \"add ingredients\" signal).
User \"Marumaruchan\" gave me this one.
In her report, she succeeded in doing it after 5 minutes with a Panasonic bread maker.
One user contacted me saying they succeeded in working through Step 4 in 4 minutes with a Panasonic bread maker.
One recipe tester said they were able to work through Step 4 in 2 minutes.
I uploaded recipe part 2 \"In a Bread Maker The Simplest Danish Sliced Bread\" ID: 1709390.
2.2012.","url":"https://recipe.bluelayer.org/recipe/29911/made-in-a-bread-machine-the-easiest-marbled-bread"},{"id":"22836","title":"Good 100% Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Whole Wheat or Basic Bread setting.
Press Start.","url":"https://recipe.bluelayer.org/recipe/22836/good-100-whole-wheat-bread"},{"id":"29904","title":"Foolproof! Fluffy Oil-Free Bread in the Bread Maker","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all of the ingredients except for the yeast into the bread maker, then place the dry yeast where instructed to by your bread maker's instructions.
Start the bread on the 'quick bake' course and it'll come out nice and fluffy at the end!","url":"https://recipe.bluelayer.org/recipe/29904/foolproof-fluffy-oil-free-bread-in-the-bread-maker"},{"id":"29900","title":"Sun-Dried Tomatoes and Cheese Terrine","ingredients":"cheese, fontina
cheese, parmesan, hard
cheese, goat, soft type
sauce, pesto, classico, basil pesto, ready-to-serve
tomatoes, sun-dried
nuts, pine nuts, dried","directions":"Line a 9 x 5 x 3-inch loaf pan with plastic wrap, draping the wrap over the sides and ends of the pan (Just like lining a shoe box with tissue paper).
Spread one cup of the Fontina cheese on the bottom of prepared pan, covering entire surface.
In a small bowl, use a fork to combine the cream cheese and goat cheese, mixing thoroughly.
Spread half the cream cheese mixture over Fontina cheese layer.
Spread half the pesto over cream cheese layer.
Spread half the sun-dried tomatoes over pesto layer.
Sprinkle half the pine nuts over tomato layer.
Press down lightly with your hands.
Sprinkle one cup Fontina over pine nuts.
Repeat all layers , ending with a layer of Fontina cheese on top.
Your loaf will be about 3 high.
Fold plastic wrap over surface of cheese and cover pan with aluminum foil.
Refrigerate until ready to serve, or freeze for up to one month.
To defrost, remove from freezer and let stand at room temperature for about 8 hours.
When ready to serve.
Unwrap top of loaf pan and invert the pan onto a platter.
Lift pan up and remove foil and plastic wrap.
Serve with crackers or pita bread wedges.","url":"https://recipe.bluelayer.org/recipe/29900/sun-dried-tomatoes-and-cheese-terrine"},{"id":"29881","title":"Sauteed Garlic Mushrooms","ingredients":"mushrooms, white, raw
spices, garlic powder
bread crumbs, dry, grated, plain
butter, without salt","directions":"In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.","url":"https://recipe.bluelayer.org/recipe/29881/sauteed-garlic-mushrooms"},{"id":"29849","title":"Honey Yogurt Oat Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
honey
butter, without salt
wheat flour, white, all-purpose, unenriched
oats
salt, table
leavening agents, yeast, baker's, active dry","directions":"In the bowl of your bread machine add the ingredients in the order they are listed.
Make sure that the yeast does not touch the water.
Set the bread machine on bread cycle.","url":"https://recipe.bluelayer.org/recipe/29849/honey-yogurt-oat-bread-bread-machine"},{"id":"29833","title":"Bobbi's Homemade Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
sugars, brown
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
vital wheat gluten
wheat flour, white, all-purpose, unenriched","directions":"Place first five ingredients into your mixer bowl in order, making sure the water is not too hot.
It should be a step above lukewarm.
Use a wire whip attachment to whip until blended then let sit for 30 minutes or until bubbly.
Add the next six ingredients (including vital wheat gluten) and continue mixing with the wire whip until blended.
Switch to dough hook and add the four cups of white flour.
Mix on speed 2 for 1-2 minutes then speed 1 for 6 minutes to knead it.
Place on a spray greased surface and knead into a ball.
Place into a greased bowl and cover with wax paper sprayed with oil, then let it sit til doubled in size 30-45 minutes.
Gently push down and let it rise again.
Remove from bowl onto greased surface and divide into 5 pieces and shape each piece into a loaf.
If you want to freeze some, now is the time.
Place formed loaf on cookie sheet in freezer and after its frozen place in freezer bag.
When you take it out cover with sprayed wax paper and let raise 2-3 hours.
Place each loaf in a greased bread pan and poke holes in top with a fork.
Let sit for approximately 30 minutes.
When bread is about 1 inch above top of bread pan bake for 30 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/29833/bobbis-homemade-bread"},{"id":"29825","title":"Soft & Fluffy Whole Wheat Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Stir together yeast, honey, and 1/2 cup warm water in a large bowl or the bowl an electric stand mixer fitted with a dough hook.
Whisk 1/4 cup bread flour and 1/4 cup whole wheat flour into yeast mixture until smooth and cover with plastic wrap.
Let stand at room temperature for 45 minutes, or until doubled.
If using a stand mixer, add the remaining 1 1/4 cups of the flours, 3/4 cup water, salt, and oil to the mixing bowl and set on low speed.
Mix for 8 to 10 minutes until a smooth, elastic dough forms.
If mixing by hand, add the remaining ingredients, stir until just combined, and turn the dough out onto a floured surface.
Knead for 10 minutes or until dough is smooth and elastic, adding additional bread flour if needed to prevent sticking.
Form the dough into a ball and place it in a clean, well oiled large bowl, covered with plastic wrap and allow it to rise for 1 hour.
Turn dough onto a well floured surface and knead to release air.
Divide dough into 8 equal portions, shaping them into balls.
Roll each ball out into an even 6 to 7 inch round.
Cover pita rounds with clean, lint-free towels and let them rise for an additional 30 minutes before baking.
While pitas are rising, prepare the oven.
Remove all but 1 oven rack, and set the one remaining rack on the lowest rack setting.
Preheat the oven to 500 degrees F.
When the oven is ready and the pitas have risen, transfer 2 to 4 directly onto the oven rack.
Bake 2 minutes, flip and bake an additional 1-2 minutes until just lightly browned.
Transfer baked pitas onto a cooling rack and allow to cool for 5 minutes before stacking on clean kitchen towels.
Be careful, as the puffed pitas will release hot steam as they flatten.
Continue to bake remaining pitas as directed.
(Recipe adapted from Gourmet, May 2003.)","url":"https://recipe.bluelayer.org/recipe/29825/soft-fluffy-whole-wheat-pita-bread"},{"id":"29821","title":"Oh My Garlic! Bread (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cheese, parmesan, hard
spices, basil, dried
spices, garlic powder
spices, thyme, dried
chives, raw
spices, pepper, black
leavening agents, yeast, baker's, active dry","directions":"Add ingredients according to the manufacturer's instructions.
Set your machine for the Rapid, Delay, White or dough cycle and start.
Add the herbs at the addition beep if you want them to remain reasonably whole.
For the best flavor, serve this bread warm.
If you choose the dough cycle you may shape it anyway you like, bale it on a standard 9x5 bread pan or shape the dough into buns for oven baking.","url":"https://recipe.bluelayer.org/recipe/29821/oh-my-garlic-bread-abm"},{"id":"29812","title":"Mediterranean Dip","ingredients":"cheese, feta
tomatoes, red, ripe, raw, year round average
spices, paprika
lemon juice, raw
sauce, ready-to-serve, pepper, tabasco","directions":"Crumble feta.
Put all ingredients in a food processor and buzz for 30-60 seconds or until everything is combined to your preference.
Scrape down sides and buzz again briefly.
If you want a thinner dip, add more lemon juice and buzz again before serving.
Serve with your choice of Arabic bread, biscuits, crackers and/or raw vegetables.","url":"https://recipe.bluelayer.org/recipe/29812/mediterranean-dip"},{"id":"29788","title":"Wicklewood's Breaded Mushrooms (Gluten Free)","ingredients":"mushrooms, white, raw
rice flour, white, unenriched
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, garlic powder
water, bottled, generic
wheat flours, bread, unenriched","directions":"In a large bowl mix flour, baking powder and salt.
Add water and mix until a smooth batter has formed.
With a dry paper towel, gently wipe the mushrooms to clean off any debris.
Dip mushrooms into the batter and coat evenly, allowing any excess batter to drip off.
Roll the mushrooms in breadcrumbs until coated thoroughly.
Repeat until all mushrooms are coated.
Heat oil to 365 degrees.
Deep fry mushrooms in batches until golden brown.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/29788/wicklewoods-breaded-mushrooms-gluten-free"},{"id":"29786","title":"Chicken Sesame Bites","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
seeds, sesame seeds, whole, dried
spices, parsley, dried
salad dressing, mayonnaise, regular
spices, onion powder
spices, garlic powder
mustard, prepared, yellow
spices, pepper, black
oil, olive, salad or cooking
salad dressing, mayonnaise, regular
honey
mustard, prepared, yellow","directions":"Cut chicken breast into 1-inch cubes.
In a freezer bag or one of the same size combine the bread crumbs, sesame seeds and parsley.
In a small bowl combine the mayo, onion powder, garlic powder, dry mustard, and black pepper.
Mix together well with a whisk until well incorporated.
Heat oil in a medium or large fry pan over medium high heat.
Coat chicken in the mayonnaise mixture, then in the crumb mixture and fry in the hot oil until cooked, around 6-7 minutes for both sides.
Sauce: Whisk together in a small bowl the mayonnaise, honey and Dijon mustard.
Dip chicken bites in sauce.","url":"https://recipe.bluelayer.org/recipe/29786/chicken-sesame-bites"},{"id":"29784","title":"Sweet and Salty Pecan Shortbread","ingredients":"butter, without salt
sugars, granulated
salt, table
syrup, maple, canadian
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated","directions":"Cream the butter, natural cane sugar, and 1 teaspoon of the salt in the bowl of a mixer fitted with the paddle attachment or in a large bowl with a wooden spoon and beat until light and fluffy (see Know-how, page 315).
Mix in the maple syrup and vanilla until evenly incorporated.
Slowly add the flour on medium speed or with a wooden spoon, stopping to scrape down the sides of the bowl several times, just until all the flour is incorporated; do not overmix.
Add the pecans and stir to mix.
Turn the dough onto a piece of wax paper or plastic and roll into a 2-inch round log about 12 inches long.
Combine the demerara sugar and remaining 1 teaspoon salt and stir to mix.
Sprinkle the log evenly with the demerara sugar mixture and roll the log back and forth to adhere.
Wrap and refrigerate for several hours or overnight, until firm.
When ready to bake, preheat the oven to 350F.
Lightly grease two baking sheets or line with parchment paper.
Cut the dough into 1/4-inch-thick slices and arrange on the baking sheets, spaced about 1 inch apart.
Sprinkle the tops of the cookies with demerara sugar and bake for 15 to 18 minutes, shifting racks and rotating the baking sheets halfway through, until lightly golden around the edges.
Remove from the oven and let cool on the baking sheets for 5 minutes.
Serve warm or transfer to a baking rack to cool completely.
Store in an airtight container until ready to serve, or for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/29784/sweet-and-salty-pecan-shortbread"},{"id":"29764","title":"Italian Breadcrumb Mix","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
parsley, fresh
spices, garlic powder
spices, pepper, black","directions":"Stir together all ingredients.
Use mix for seasoning fish, chicken, or pork.
If you can't use fresh garlic, use granulated garlic instead of garlic powder.
The granules don't stick to each other like the powdered garlic.","url":"https://recipe.bluelayer.org/recipe/29764/italian-breadcrumb-mix"},{"id":"29762","title":"Mrs. OCallaghans Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees F.
Spray a heavy baking sheet with nonstick spray.
* Whisk both flours, sugar, and baking soda in medium bowl to blend.
Add butter and cut in until butter is reduced to pea-size pieces.
Add buttermilk and stir until a shaggy dough forms.
Turn dough out onto lightly floured work surface.
Knead until dough comes together, about 10 turns.
Shape dough into a 7-inch round.
Place dough on prepared baking sheet.
Cut a large X, 1/2 inch deep, on top of the dough.
* NOTE: You can use a pizza stone, as well.
Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes.
Transfer bread to rack and cool completely.
NOTES: I used my food processor to blend the ingredients, then turned it out onto a floured surface to knead.
It takes some elbow grease to work the dough, but it does comes together.
Be sure to bake the bread to a dark golden color.
Otherwise, the ends might turn out to be baked, but the center can be a little raw in the middle.
The first time, this happened to me but I simply returned it to the oven and it was fine.","url":"https://recipe.bluelayer.org/recipe/29762/mrs-ocallaghans-irish-soda-bread"},{"id":"29757","title":"Raisin Yeast","ingredients":"raisins, seeded
water, bottled, generic
honey","directions":"Boil all the tools (including the jar) to sterilize.
Put the raisins in the sterilized jar, then add water.
Add sugar, then stir with a sterilized spoon.
Loosely cap the lid.
Open the jar once or twice a day and stir with a spoon.
While it depends on the temperature, in about 2 to 3 days, small bubbles will form around the raisins, and the raisins will begin to rise.
The water will also become cloudy.
When the liquid starts to fizz, and all of the raisins have rose to the top, it's ready!
It will smell nice, like wine.
Filter the fermentation liquid, make starter dough, then use it.
Without using sourdough starter, you can make bread directly from the fermenting liquid.
Baguette Made with Homemade Yeast (directly from Fermenting Liquid):.
French Country-Style Bread (le pain de Campagne) Made with Homemade Bread Starter.
Baguette Made with Homemade Bread Starter.","url":"https://recipe.bluelayer.org/recipe/29757/raisin-yeast"},{"id":"29754","title":"Philly Style Pretzel Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda","directions":"Sprinkle the yeast on the 1 1/2 cups warm water in mixing bowl and agitate slightly to dissolve.
Add the sugar and dissolve.
Add the flours and salt, knead until smooth and elastic.
Let rise until doubled, about an hour.
The card didn't specify if it should be covered or not.
When the dough is almost done rising, make the baking soda bath with the baking soda and 2 cups warm water.
Make sure to stir it often!
After the dough has risen, punch the air out of it.
Divide the dough into 12 pieces on a clean surface, roll into a long rope about 1/2 inch thick, and shape-- such as circles, twists, nuggets, hearts, traditional shape, etc.
For traditional pretzel shape, shape the rope like a U cross the two ends over each other, pull the ends down and attach them at the bottom of the U.
Carefully dip each pretzel in the the baking soda bath for 20 seconds, and place on a greased baking sheet.
Allow the pretzels to rise again til doubled in size-- not listed on the recipe card (they need to describe some of these recipes better!)
but I am assuming it to be roughly another 60 minutes because the prep time is listed as 120 minutes total.
Bake at 450F for about 10 minutes or until golden-brown.
Now here's the fun part-- brushing and seasoning/decorating!
Melted butter and olive oil work for brushing, about 4 tablespoons (more or less depending on how much you like) will work for 12 pretzels, that's what is listed on the recipe card but I decided not to include it because some people may not want to brush it on.
If youdidn't bake your toppings on, brush with butter and oil and proceed with your own ideas or the ones I and the magazine suggest.
For toppings, kosher salt is the main one for traditional pretzels.
But why not try a cinnamon-sugar mixture like coarse pearl sugar and primo quality cinnamon?
Sesame seeds, or a mix of black and toasted sesame seeds by themselves or with some garam masala and olive oil.
Garlic salt and parmesan cheese (the powdery kind!)
for Italian pretzels, with your favorite pizza or pasta sauce as a dipper!
Use your favorite herbs, fresh or dried!
Dulce de leche sauce and dried apples for gourmet pretzels!
The sky's the limit!","url":"https://recipe.bluelayer.org/recipe/29754/philly-style-pretzel-dough"},{"id":"29750","title":"Honey Wheat French Bread","ingredients":"salt, table
sugars, granulated
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
seeds, flaxseed
water, bottled, generic
honey
oil, olive, salad or cooking","directions":"You can mix this in a 2 lb automatic bread machine, but I mixed and knead for.
5 minutes in my KitchenAid.
Then using more olive oil,oil the bowl
and turn the dough a couple times to coat.
Cover with a wet towel and let raise in an unlit oven for 2 hours, punch down, knead between hands and then let rise another 90 minutes.
Punched down, knead and shape
into two equal 18 inch ropes and place in sprayed pans to rise again for 1 hour.
Bake at 350 for 25-30 minutes or until browning on top and sounds hollow when thumped on bottom.
Remove from oven and brush
tops with butter, if you want soft crusts.
Let cool before slicing.
Store in airtight bags.","url":"https://recipe.bluelayer.org/recipe/29750/honey-wheat-french-bread"},{"id":"29734","title":"No-Knead Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container.
If using active dry yeast, mix sugar with water till it's 100-110F degrees, then add yeast and let proof for ten minutes.
Then mix in the rest of the ingredients.
Mix in the flour without kneading, using a large wooden spoon.
Cover (not airtight) and allow to rest at room temperature for about 2 hours.
You can use the dough at this point, or refrigerate and use over next 12 days.
If you refrigerate at least overnight, you'll develop better flavor in the dough.
If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use -- keep the remaining covered loosely in the refrigerator.
You can freeze the dough as well -- but I haven't tried it, because honestly, it's so good that the dough never goes unbaked for more than 4 days.
This is enough dough for 4 large pizzas.
Use as you would with any pizza recipe.","url":"https://recipe.bluelayer.org/recipe/29734/no-knead-pizza-dough"},{"id":"29732","title":"Buttercrumb Parsnips","ingredients":"parsnips, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
delallo, italian seasoned breadcrumbs,
salt, table
mustard, prepared, yellow
spices, pepper, black
butter, without salt","directions":"Peel and trim parsnips.
Boil whole until just tender in lightly salted water, about 10 minutes.
Drain, pat dry.
Pour milk into a small, shallow bowl, combine breadcrumbs with salt, mustard, and pepper in shallow pan.
Melt butter in a medium frying pan over medium heat.
Roll each parsnip first in milk, then in the breadcrumbs and place in butter.
Fry, turning four time, until parsnips are golden and crisp all round.
Watch carefully so as not to burn the butter and adjust heat as necessary.","url":"https://recipe.bluelayer.org/recipe/29732/buttercrumb-parsnips"},{"id":"29701","title":"Potato Buns (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
sugars, granulated
potatoes, raw, skin
wheat flours, bread, unenriched","directions":"Add the ingredients in order to bread machine pan.
Set on dough setting.
After first rise, remove dough (do not let it rise a second time in the machine!
).
Divide dough into 12 equal parts (or more, depending on the size bun you need).
To shape hot dog buns: roll dough between hands until roughly the diameter and length of a hot dog.
To shape hamburger buns: flatten dough ball into roughly the shape of a hamburger.
Place shaped dough on a large baking sheet that has been covered with parchment paper.
This makes for very easy removal and clean up!
Preheat oven to 375F.
Allow dough to rise for 15 minutes while oven preheats.
Bake buns for 15-20 minutes, or until tops turn light golden brown.
Allow buns to cool slightly before slicing.
Buns may be frozen.
To defrost, toast in a bagel-friendly toaster or microwave for approximately 20 seconds.","url":"https://recipe.bluelayer.org/recipe/29701/potato-buns-bread-machine"},{"id":"29684","title":"Cinnamon Raisin Bread","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
spices, cinnamon, ground
wheat flours, bread, unenriched
raisins, seeded","directions":"Put all ingredients except raisins into bread pan per your machines manual, usually wet first and then dry.
Set machine.
I use the sweet dough cycle with a medium crust.
Start baking cycle.
When machine signals it is ready for \"MIx-ins\" add raisins.
Let machine do the rest for you.
You can easily make this into cinnamon swirl bread by using the dough only cycle and rolling the dough out, sprinkling it with cinnamon sugar and then rolling it up.
Let rise 40-45 minutes and then bake at at 375 for 25-30 minutes.
(Some machines let you pause the machine, remove the paddle and then return the rolled dough to the bread pan to finish up).","url":"https://recipe.bluelayer.org/recipe/29684/cinnamon-raisin-bread"},{"id":"29680","title":"Buttermilk Oatmeal Bread Recipe","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
oats
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Yield: 1 1/2 lb loaf
Place ingredients in pan in order given by manufacturer.
Regular white cycle or possibly timer.
Medium crust.","url":"https://recipe.bluelayer.org/recipe/29680/buttermilk-oatmeal-bread-recipe"},{"id":"29676","title":"Healthy Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
soymilk, original and vanilla, unfortified
water, bottled, generic","directions":"Mix dry ingredients in a bowl.
Mix wet ingredients in another bowl.
Add wet to dry and stir well.
Bake at 375 for about 30 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/29676/healthy-cornbread"},{"id":"29646","title":"Easy Naan in a Bread Machine","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
honey
butter, without salt
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in the bread maker and start making the dough.
(Put the dry yeast in its compartment.)
When the dough is done, take it out, press down on it to deflate, and split it in half.
Roll into two portions and let sit for 15 minutes.
Roll the dough out thinly in a triangle shape on a surface dusted with flour.
Grill until both sides are browned.
Try these too!
Indian Curryand Tandoori Chicken","url":"https://recipe.bluelayer.org/recipe/29646/easy-naan-in-a-bread-machine"},{"id":"29645","title":"Shortcut Homemade Cinnamon-Pecan Rolls","ingredients":"sugars, brown
nuts, pecans
butter, without salt
spices, cinnamon, ground
wheat flours, bread, unenriched
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Roll out thawed frozen bread dough into a 15 x 9 inch rectangle.
Combine brown sugar, pecans, butter and cinnamon, and spread over bread dough.
Roll up dough length wise and cut into 9 slices.
Place slices in a greased 8-inch baking dish and bake at 375 degrees for 27 minutes.
Mix powdered sugar with milk and use as glaze for cinnamon rolls.","url":"https://recipe.bluelayer.org/recipe/29645/shortcut-homemade-cinnamon-pecan-rolls"},{"id":"29643","title":"Moo Shu Pancakes","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, sesame, salad or cooking","directions":"Mix the salt into the flour with a fork.
Pile the flour onto a clean counter and make a well in it with your fingers.
Pour the oil into the well, followed by about half of the hot water.
Mix the flour into the water and make into a dough, adding a little water at a time until you have a damp dough.
Knead the dough for a bout 10 minutes or until smooth.
Divide the dough into 18- 20 balls of about equal size.
Flatten and roll them out into discs about 2-3 inches in diameter.
Brush the tops of half of these with a little oil and place the other half of these on top.
Dust with a little flour and roll out into thin pizza like circles about 6-8 inches across.
Stack with waxed paper in between the pancakes.
Heat a griddle or large ungreased skillet over medium-low heat.
cook one at a time turning often until bubbles begin to form in the dough.
Do not brown!
With the tip of a knife seperate the pancake into two and place on a warm plate covered with a clean dampened towel mositened with hot water.
Continue doing this until all the pancakes are done.
Enjoy with Toni's Moo Shu Vegetables!","url":"https://recipe.bluelayer.org/recipe/29643/moo-shu-pancakes"},{"id":"29640","title":"Parmesan Cheese Bread---Bread Machine","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
vital wheat gluten
salt, table
butter, without salt
cheese, parmesan, hard
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Add the ingredients to your bread machine according to your directions.
Set it at the basic setting.
Then at the light crust setting.
Makes a 2 pound loaf.
After it has mixed for a couple of minutes, check it; if it needs a tad more liquid, add a little water a teaspoon dribble at a time.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/29640/parmesan-cheese-bread-bread-machine"},{"id":"29616","title":"Croutons Made in the Wok","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
spices, garlic powder
spices, thyme, dried","directions":"Mix the oil, garlic powder and herbs in a large bowl.
Add the bread cubes and toss until coated all around.
Get your wok really hot, add the bread and stir-fry until nicely browned.","url":"https://recipe.bluelayer.org/recipe/29616/croutons-made-in-the-wok"},{"id":"29614","title":"Baked Egg Noodles And Cheese Recipe","ingredients":"water, bottled, generic
water, bottled, generic
cheese, parmesan, hard
butter, without salt
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
salt, table","directions":"PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
Add in EGG NOODLE SLOWLY TO SALTED WATER; COOK 15 Min Or possibly Till TENDER; STIR OCCASIONALLY TO PREVENT STICKING.
DRAIN.
SET ASIDE FOR USE IN STEP 7.
RECONSTITUTE Lowfat milk; HEAT TO JUST BELOW BOILING.
Don't BOIL.
BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER; STIR Till SMOOTH.
Add in ROUX TO Warm Lowfat milk, STIRRING CONSTANTLY.
Add in SALT AND PEPPER.
BRING Mix TO A BOIL; REDUCE HEAT; SIMMER 5 Min Or possibly Till THICKENED.
STIR FREQUENTLY TO PREVENT SCORCHING.
Add in CHEESE TO SAUCE; STIR ONLY Till SMOOTH; REMOVE FROM HEAT.
COMBINE SAUCE AND EGG NOODLE; MIX WELL.
PLACE ABOUT 3 1/4 GAL Mix IN EACH WELL-GREASED PAN.
COMBINE BREAD CRUMBS AND MELTED BUTTER Or possibly MARAGARINE; SPRINKLE OVER Mix IN EACH PAN.
BAKE 25 Min Or possibly Till BROWNED.
NOTE:
IN STEP 6, 3 LB (1-NO.
10 CN) CHEESE, AMERICAN, DEHYDRATED, COMBINE WITH 1 1/2 Quart Hot WATER MAY BE USE.
SEE RECIPE NO.
F-G-1.
NOTE:
OTHER SIZES AND TYPES OF PANS MAY BE USED.
SEE RECIPE NO.
NOTE:
IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 15 TO 20 Min Or possibly Till BROWN ON HIGH FAN, OPEN VENT.
NOTE:
TWO-NO.
8 SCOOPS MAY BE USED.
SEE RECIPE NO.
A-4.
SERVING SIZE: 8 1/2 Ounce (","url":"https://recipe.bluelayer.org/recipe/29614/baked-egg-noodles-and-cheese-recipe"},{"id":"29613","title":"Irish Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
oats
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Lightly grease a baking sheet.
Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl.
Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs.
Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture.
Gently stir yogurt into the oatmeal mixture.
If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky.
Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
Place the dough in the center of the prepared baking sheet; cut a large 'X' in the top of the loaf.
Bake in preheated oven until well browned, about 40 minutes; transfer to a rack to cool.
Bread can be served warm or cold.","url":"https://recipe.bluelayer.org/recipe/29613/irish-brown-bread"},{"id":"29600","title":"Cottage Dill Bread","ingredients":"water, bottled, generic
cheese, cottage, creamed, large or small curd
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
dill weed, fresh
salt, table
leavening agents, yeast, baker's, active dry","directions":"Measure ingredients into the machine in the order suggested by the manufacturer.
Select the Basic Bread cycle.","url":"https://recipe.bluelayer.org/recipe/29600/cottage-dill-bread"},{"id":"29596","title":"Simple Smoked Chicken Salad Recipe","ingredients":"celery, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
salt, table
spices, pepper, black
salad dressing, mayonnaise, regular","directions":"*In a food processor fitted with a metal blade, add celery and pulse until it turns into a minced consistency.
Remove from food processor and place in a large mixing bowl.
Add 2 cups of chicken to food processor and pulse until desired consistency is reached; transfer to the mixing bowl with the celery and pulse the remaining chicken in the food processor.
Add onion, salt, pepper, and 1 cup mayonnaise to the celery and chicken; stir until blended.
Add more mayonnaise if necessary.
Serve on whole grain bread or on top of Triscuits for a healthy snack or light lunch.
*If you like bigger chunks of celery, you can skip the first step and place chopped celery right into the mixing bowl.
Try some additions if you'd like: Hard boiled eggs, Grapes, Apples, Chopped almonds or walnuts, Raisins, Cucumber, Pickle Relish.","url":"https://recipe.bluelayer.org/recipe/29596/simple-smoked-chicken-salad-recipe"},{"id":"29594","title":"Buttermilk Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw
orange juice, raw
cream, fluid, heavy whipping
spices, cinnamon, ground
sugars, granulated","directions":"PREHEAT THE OVEN TO 425F (220C).
Use an ungreased baking sheet.
Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
Stir well with a fork to mix and aerate.
Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs.
Add the buttermilk, currants and orange rind.
Mix only until the dry ingredients are moistened.
Gather the dough into a ball and press so it holds together.
Turn the dough out onto a lightly floured surface.
Knead lightly 12 times.
Pat the dough into a circle 1/2-inch thick.
TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend.
Brush the dough with the glaze.
Cut the dough into 18 pie-shaped pieces.
Place the scones 1 inch apart on the baking sheet.
Bake for about 12 minutes or until the tops are browned.
Serve warm with coffee or tea and butter if needed.","url":"https://recipe.bluelayer.org/recipe/29594/buttermilk-blueberry-scones"},{"id":"29590","title":"Whole Wheat Sandwich Bread","ingredients":"water, bottled, generic
molasses
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
raisins, seeded
nuts, walnuts, english
salt, table
oil, olive, salad or cooking","directions":"Combine the water, molasses, and yeast, set aside to proof for 10 minutes.
Mix all of the dry ingredients together.
Add all of the wet ingredients (including the olive oil) to the dry, and mix untill you have a shaggy dough.
Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
Allow the dough to rise, covered, for 2 hours, or until it's nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350F oven for 25 minutes.
Tent it lightly with aluminum foil and bake for another 20 minutes.","url":"https://recipe.bluelayer.org/recipe/29590/whole-wheat-sandwich-bread"},{"id":"29586","title":"Sweet 'n Savory Sandwich Spread","ingredients":"salad dressing, mayonnaise, regular
sugars, brown
sauce, teriyaki, ready-to-serve","directions":"Mix and spread on one side of sandwich bread.
Store any remaining portion in refrigerator.
Note: Use mayonnaise only.
The flavor does not blend so well with Miracle Whip.","url":"https://recipe.bluelayer.org/recipe/29586/sweet-n-savory-sandwich-spread"},{"id":"29585","title":"Crispy Baked Chicken","ingredients":"salad dressing, mayonnaise, regular
lemon juice, raw
sauce, worcestershire
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,","directions":"In a small bowl combine the mayonnaise, lemon juice, Worcestershire sauce, garlic powder, and the black pepper.
Dip chicken and coat on all sides with the mixture.
Put the bread crumbs in a large plastic bag.
Put 1 piece of the chicken at a time into the bag and shake to coat chicken.
Put the chicken into a glass baking dish or broiler pan.
Bake at 425 degrees F for 40 minutes or until golden brown and tender.","url":"https://recipe.bluelayer.org/recipe/29585/crispy-baked-chicken"},{"id":"29574","title":"Carrot Cake Swirl Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
carrots, raw
nuts, walnuts, english
raisins, seeded
seeds, flaxseed
salt, table
oil, canola
vanilla extract
cheese, parmesan, hard
cornstarch
sugars, granulated
vanilla extract","directions":"Starting with the dough, begin by warming your milk for just a minute or two in the microwave, until it reaches between 105 and 115F No more, or else you'll kill the yeast.
Stir in the brown sugar, and sprinkle in the yeast and let sit for about 5 minutes, until it becomes bubbly and alive.
Meanwhile, combine the first 4 cups of flour, spices, raisins, walnuts, carrots, ground flax, and salt in the bowl of your stand mixer.
Mix lightly just to distribute all of the ingredients evenly and coat the carrot shreds with flour.
Pour in the proofed yeast mixture, along with the oil and vanilla, and start mixing on a low speed, so as not to kick any flour out of the bowl.
Once incorporated, switch over to the dough hook, add in 1 more cup of flour, and allow the mixer to begin kneading the dough.
After about 5 minutes of mixing, assess the texture; You're looking for it to be tacky and elastic, not wet or sticky.
You may need to add up to another cup of flour, depending on the consistency.
Continue working the dough with the dough hook for 5 - 10 more minutes.
Scrape the dough out onto a lightly floured surface, and kneed by hand briefly, for just 5 minutes or so, before placing it into a lightly oiled bowl.
Cover loosely with a cloth or piece of plastic wrap, and let sit in a warm place for about 1 1/2 hours, until doubled in volume.
Once risen, lightly grease two 8 x 4-inch loaf pans, and set aside.
Gently punch down the dough with your knuckles, cut it into two pieces, and on a well-floured surface, take one piece and roll it out into a rectangle.
Be sure to keep the two short sides no longer than 8 inches so that it will fit in the pan, but roll it out lengthwise as far as possible- The longer the dough, the more impressive your spiral will be in the finished loaf.
To make the cream cheese swirl, simply beat together the cream cheese, cornstarch, sugar, and vanilla until smooth.
Take half of the mixture and smear it evenly over your rolled out dough, leaving about an inch of one short end clear.
You may want to spread a slightly thinner layer near the other edges, to prevent it from dripping out when you move the dough.
Starting with the short end that's fully covered, roll the dough up as tightly as possible without squeezing out the filling.
Pinch the end to the main body of the loaf to seal, and quickly but carefully transfer the whole thing to one of your waiting loaf pans, ends slightly folded under and seam-side down.
Repeat with the other piece of dough.
Let the breads rise for another hour or so, until about doubled or just peeking out above the edge of the pans, and then pop it them a 375 degree preheated oven, for about 26 - 36 minutes.
It should be golden brown on top, and when removed from the pan, it will sound hollow when tapped.
(Yes, you can cool it, tap it, and then toss it back in the oven if it doesn't sound right.)
Let cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/29574/carrot-cake-swirl-bread"},{"id":"29563","title":"Soda Bread Scones","ingredients":"spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
syrup, maple, canadian
currants, zante, dried
sugars, granulated","directions":"Preheat oven to 450F.
Coat baking sheet with cooking spray.
Whisk together flour, cinnamon, baking soda, and salt in bowl.
Whisk together buttermilk, maple syrup, and currants in separate bowl.
Stir buttermilk mixture into flour mixture until soft dough forms.
Transfer to floured work surface, and shape into 8-inch round.
Cut round into 8 wedges.
Transfer to prepared baking sheet, and sprinkle each wedge with 1 tsp.
sugar, if using.
Bake 20 minutes, or until browned.","url":"https://recipe.bluelayer.org/recipe/29563/soda-bread-scones"},{"id":"29554","title":"Simple White Bread","ingredients":"water, bottled, generic
oil, corn, peanut, and olive
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place everyting into the machine in the order listed.
Follow your machine's instructions for basic bread.","url":"https://recipe.bluelayer.org/recipe/29554/simple-white-bread"},{"id":"29529","title":"Banaha Choctaw Corn Shuck Bread Recipe","ingredients":"oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Pour sufficient boiling water over the meal and soda mix to make a soft dough that can be handled with the hands.
Prepare 4 to 6 handfuls of corn shucks by pouring boiling water over them to cover, then strip a fewshucks to make strings.
Tie 2 strips together at ends.
Lay an oval shaped ball of dough on shucks.
Fold carefully and tie in the middle with strings.
Place in large stew pot and boil 30 to 45 min.
Cuisine:\"Native American\"","url":"https://recipe.bluelayer.org/recipe/29529/banaha-choctaw-corn-shuck-bread-recipe"},{"id":"29528","title":"Fry bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Mix ingredients in bowl until makes a dough
Roll out dough and fry in oil","url":"https://recipe.bluelayer.org/recipe/29528/fry-bread"},{"id":"29527","title":"Aberdeen Rolls (a/k/a Buttries)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
oil, olive, salad or cooking
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"These are yeast rolls and, just like yeast breads, ought to be made under warm conditions to allow the yeast to raise the dough.
Sieve the flour and salt into a large bowl and set aside.
Cream the fresh yeast, sugar and a little of the tepid water together and add to the bowl of flour.
Mix the ingredients together with enough water to make smooth firm dough.
Transfer the dough to a well-floured surface and knead well for about five minutes.
Place the dough back into the bowl, cover with a warm slightly damp cloth and set aside in a warm place for about an hour to allow the yeast do its work of expanding the dough to about double its original size.
While the dough is rising cream together the butter and lard in readiness for the next step.
When the dough has risen, knead it again and then roll it out on a floured surface.
Then spread it with a third of the butter/lard mixture and sprinkle lightly with flour.
Fold the dough in three and roll it out again.
Repeat this procedure two more times.
Roll out the dough quite thinly and cut into squares.
Bring the four corners of each square to the centre, shape them into rounds and flatten slightly with hand- do not over handle the dough.
Place the uncooked rolls onto a floured and warm baking tray and leave them in a warm place to rise for about half an hour to 40 minutes.
Bake the rolls in a hot oven (200C/ 400F) for about 15-20 minutes until golden brown and crispy on both sides.
The rolls can be eaten warm (absolutely fabulous) or set aside until they are cool and stored.
Rolls can be made in a large batch and subsequently frozen for later use.
If defrosting frozen rolls in a microwave oven, do not overheat otherwise the rolls will become limp and the fat content will become over-heated and sizzle.
Aberdeen rolls can be eaten dry (without anything spread on them), spread with butter (just in case you really hanker after an early coronary, even if the rolls do then taste splendid) or spread with jam etc.","url":"https://recipe.bluelayer.org/recipe/29527/aberdeen-rolls-a-k-a-buttries"},{"id":"29513","title":"Date Nut Bread Pudding Recipe","ingredients":"bread crumbs, dry, grated, plain
wheat germ, crude
dates, deglet noor
seeds, sunflower seed kernels, dried
orange juice, raw","directions":"Combine all dry ingredients.
Add in juice till mix is moist but not soggy.
Line a 9 inch pie pan with waxed paper and press mix into pan.
Cover loosely with wax paper, foil or possibly plastic wrap, and refrigeratefor several hrs.
To serve, lift wax paper with pudding from pan and slice into very thin wedges.
This dessert is very rich so serve small portions.","url":"https://recipe.bluelayer.org/recipe/29513/date-nut-bread-pudding-recipe"},{"id":"29511","title":"Spicy Uighur Street Meat and Buttered Naan","ingredients":"beef, grass-fed, ground, raw
oil, olive, salad or cooking
spices, cumin seed
spices, pepper, red or cayenne
spices, pepper, black
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table
butter, without salt
yogurt, greek, plain, nonfat","directions":"For the kebabs: Soak wooden skewers in water for at least 30 minutes.
Prepare grill to high heat.
Cut the meat into 1 inch cubes and place in a bowl.
Add the next 5 items and massage into the meat.
Place the lamb/beef cubes onto the skewers.
Grill the skewers 3 minutes per side--turning once.
For the Naan: Attach the bread hook to your electric mixer.
Add the yeast, sugar, and warm water to the mixing bowl and allow it to foam for 5 minutes.
Add the salt, butter and yogurt.
Then slowly add the flour to the mixture.
Allow the mixer to knead your dough for 5 minutes.
Oil the mixing bowl, then cover and let the dough rise until doubled in size1-2 hours.
Preheat the oven AND two oiled pans to 450 degrees F. Baking stones work best!
Dump the dough onto a floured surface.
Cut the dough into 8 equal pieces.
Use a floured rolling pin to roll the dough into large ovalsabout the length and size of a large shoe!
Place the ovals on parchment paper to rest.
Once all the dough in ready, brush the tops with oil or melted butter and place on the HOT baking sheets.
Bake for 3-4 per sideflipping once.
Serve warm, brushed with melted butter!
*You could add chopped garlic or a variety of seeds to the naan dough for variation!","url":"https://recipe.bluelayer.org/recipe/29511/spicy-uighur-street-meat-and-buttered-naan"},{"id":"29500","title":"Gingerbread Cookies (Large Batch)","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table
shortening, vegetable, household, composite
sugars, brown
leavening agents, baking soda
water, bottled, generic
molasses","directions":"Combine the flour, spices and salt.
in a large bowl, cream the shortening and brown sugar.
Dissolve the baking soda in the warm water and add to the creamed mixture, beating until smooth.
Beat in the molasses.
Gradually blend in the dry ingredients.
Cover and chill for 24 hours.
Preheat oven to 350oF.
Lightly grease cookie sheets.
On a floured surface roll out the dough to a thickness of 1/4 inch.
Using 1 3/4 inch round cookie cutters (or whatever you want to use) cut out cookies and place 1 1/2 inches apart on cookie sheet.
Bake 10 to 12 minutes until dry looking and firm to the touch.
Transfer to wire racks to cool.
Decorate with frosting if desired.
Number of cookies depends on size of cutters -- this makes a lot.
Prep time includes chiling time.","url":"https://recipe.bluelayer.org/recipe/29500/gingerbread-cookies-large-batch"},{"id":"29497","title":"Pumpkin Yeast Bread","ingredients":"water, bottled, generic
water, bottled, generic
pumpkin, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
spices, ginger, ground
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in the order suggested by the manufacturer and select basic setting for a 1 1/2 pound loaf.","url":"https://recipe.bluelayer.org/recipe/29497/pumpkin-yeast-bread"},{"id":"29477","title":"Best Hand-Kneaded Fluffy Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt","directions":"Put the dry ingredients marked in a bowl, keeping the salt and sugar away from each other.
(Prep) Bring the margarine to room temperature because if it's cold, it will affect the dough.
Microwave the milk to 40C, even in summer!
If you don't have this heat setting, microwave a few seconds at a time at 600 W It should be warm to the touch (the temperature is important).
Pour the heated milk over the the yeast, and mix together.
It'll be sticky at first, but it'll eventually come together.
It'll be better to knead on a workspace, but you could also knead inside the bowl.
Keep stretching and folding the dough multiple times for about ten minutes.
It will come together as shown in the photo.
Add the margarine and continue kneading.
The dough that has finally come together is all sticky again.
No worries, just keep kneading patiently!
The dough will gradually become softer, and when it comes together, hold the edges, then stretch and pound it against the bowl.
Repeat for about 10 minutes.
When the dough starts to look smooth, it's ready!
They say that dough should be stretchy, but I think that's hard to achieve.
Cover with plastic wrap and place a damp towel or paper towel on top.
In summer, let rise for about 1 hour.
In winter, use your microwave's bread-rising function for 40 minutes at 30C.
I let mine rise for a long time.
You can use your microwave's bread-rising setting, or add more yeast to speed up the process, but I enjoy watching it slowly expand.
It's finished rising when it's 2 - 2.5 times its original size.
The more often you make it, the easier you'll be able to see if the dough is good or bad at this point.
Take the dough out of the bowl and place it on a work surface.
Punch down the dough by firmly pressing it with your finger tips.
Divide the dough using a bench scraper.
I'm not fussy, but if you want to make the rolls the same size, weigh the portions before rolling them into balls.
Pull the dough to smoothen the surface and neaten the seams on the bottom.
Pretend you're using your fingertips to pat them on the head.
Be sure to close the seams tightly.
The tops should look like the photo.
Nice and smooth.
Let the dough rest for 20-30 minutes.
Cover with plastic wrap and cover with a damp towel or paper towel on top.
When the dough looks like the photo, it's time for the second rising!
Lightly punch down the dough and re-roll them into balls (see Steps 15 and 16).
Gently roll the balls around to make the bottoms smooth.
Place your palms on the counter and roll them with one hand.
Place the balls on an oven tray lined with parchment paper.
Cover with plastic wrap and a damp towel, as in Step 18, and let rise for 90 minutes.
In winter, use your microwave's bread-rising function for 40 minutes at 35C.
When the balls have doubled in size, pre-heat the oven to 200C.
Brush on a glaze while you wait.
Bake for 10-12 minutes at 200C.
Please adjust the baking time according to your oven.
Your simple bread rolls are done!
In Step 22, you could put the balls in a cake tin instead...
To make a flower-shaped bread.
Bake at 180C for 12-15 minutes.
Easy to eat, just tear off the piece.","url":"https://recipe.bluelayer.org/recipe/29477/best-hand-kneaded-fluffy-rolls"},{"id":"29461","title":"Oatmeal-Pecan Bread","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
oats
nuts, pecans
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingrediants in bread machine in order given.
Select Sweet or Basic/White.
Use medium or light crust.
Cool bread on wire rack.","url":"https://recipe.bluelayer.org/recipe/29461/oatmeal-pecan-bread"},{"id":"29450","title":"Unleavened Bread for Passover","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
salt, table
oil, olive, salad or cooking","directions":"Roll out to 1/8 inch thick.
Place on greased cookie sheet.
Score into about 1 inch squares.
Cut into 4 x 5 rectangles.
Bake at 400 degrees about 15 minutes.
In the first minutes of baking, prick bubbles that may form.","url":"https://recipe.bluelayer.org/recipe/29450/unleavened-bread-for-passover"},{"id":"29437","title":"Swedish 3 Grain Brown Bread","ingredients":"sugars, brown
butter, without salt
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, anise seed
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350F.
Grease or line with parchment, two 9x5x3 inch loaf pans or 4 small loaf pans.
In the bowl of a stand mixer, cream the sugar and butter.
In a separate bowl combine all dry ingredients.
Add dry ingredients to the creamed mixture along with the buttermilk.
Mix until thoroughly combined.
Divide mixture evenly amongst the pans and sprinkle tops with additional rolled oats and anise seeds.
Bake for 1 hour or until a toothpick comes out clean.
Turn out of pans and allow to cool on racks.","url":"https://recipe.bluelayer.org/recipe/29437/swedish-3-grain-brown-bread"},{"id":"29431","title":"Sweet Oatmeal Bread","ingredients":"oats
water, bottled, generic
wheat flours, bread, unenriched
salt, table
molasses
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine.
Push start button.","url":"https://recipe.bluelayer.org/recipe/29431/sweet-oatmeal-bread"},{"id":"29427","title":"Pepperseed Thin Bread","ingredients":"spices, fennel seed
spices, anise seed
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, black
water, bottled, generic
oil, olive, salad or cooking","directions":"Bruise fennel and anise in mortar and pestle or with rolling pin.
Mix with flour, sugar, baking powder, and pepper in large bowl.
Make well in center, add water and oil.
Gradually draw flour in until all in incorporated.
Knead dough on lightly floured surface until it forms a smooth ball.
Cover with plastic and let rest for 15 minutes.
Preheat oven to 450 degrees.
Divide dough into 10 pieces.
Roll each piece into an 8-inch ground.
Place on a greased baking sheet.
Bake until light brown- about 8 minutes, and cool.","url":"https://recipe.bluelayer.org/recipe/29427/pepperseed-thin-bread"},{"id":"29426","title":"Vanilla Shortbread Dipped in Chocolate and Toasted Almonds","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
salt, table
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Toast almonds in a 350 oven for about 5 minutes, until lightly browned and fragrant.
Crumble almonds with fingers, in a food processor or mini chopper.
You don't want them totally ground -- they should still have some texture.
Stir together flour and salt
Cream butter and sugar together either by hand or in an electric mixer.
Add vanilla and mix.
Add flour and salt to butter mixture and combine well.
Roll 2 tsp at a time into logs and bake in a 325 oven for 9-11 minutes -- they should be just set and barely brown on the bottom.
Cool on pan for 2 minutes and then cool to room temp on rack.
Melt chocolate chips in microwave or double boiler.
Dip each end of each cookie first in chocolate, then in nuts.
Let cookies set up on wax paper lined baking sheets and then store in an airtight container.
These stay good for at least a month at room temperature -- but I doubt they'll last that long!","url":"https://recipe.bluelayer.org/recipe/29426/vanilla-shortbread-dipped-in-chocolate-and-toasted-almonds"},{"id":"29411","title":"Orange Kisses (Breakfast Rolls-Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
orange juice, raw
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
orange juice, raw
sugars, granulated","directions":"Remove dough from your machine after the dough or manual cycle is completed.
Turn dough out onto a lightly floured surface and form a large ball.
Divide into 16 portions.
Form into balls, and coat each ball with softened butter.
Roll in orange-sugar mixture.
Place 8 balls into a 9\" pie pan.
Allow to rise until dough doubles, about one hour.
Bake at 350 degrees or until just golden brown.
Success HInts: Use only the orange portion of the orange rind.","url":"https://recipe.bluelayer.org/recipe/29411/orange-kisses-breakfast-rolls-bread-machine"},{"id":"29397","title":"Five-Grain Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/29397/five-grain-soda-bread"},{"id":"29383","title":"Sweetheart Lime Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
lime juice, raw
lime juice, raw
wheat flour, white, all-purpose, unenriched
salt, table","directions":"TO MAKE CHOCOLATE VERSION:.
Omit the zest and juice and add 1/2 cup unsweetened cocoa powder and 1/3 cup mini chocolate chips.
Bake as directed and drizzle with melted chocolate when cookies are cooled.
Cookie Directions:.
Beat together butter and sugar in a large bowl on medium until combined.
Beat in zest and juice.
Reduce speed to low and add flour and salt, beating until just combined.
Chill, wrapped in plastic wrap, at least 1 hour or up to 2 days.
Preheat oven to 325 F and arrange 2 racks in center.
Line 2 large cookie sheets with parchment paper; set aside.
Roll out dough on a lightly floured surface to 1/4 inch thickness.
Using a 2 1/4 inch heart shaped cookie cutter, cut out shapes and place 1/2 inch apart on prepared cookie sheets.
Chill 10 minutes in freezer or 20 minutes in fridge.
Bake until cookies are set and just golden around the edges, 18 to 20 minutes.
Cool slightly; using a metal spatula, carefully transfer cookies to racks and cool completely.
Dust with sugar up to 5 hours before serving.","url":"https://recipe.bluelayer.org/recipe/29383/sweetheart-lime-shortbread-cookies"},{"id":"29371","title":"Swope Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease two 9x5 inch loaf pans.
In a large bowl, stir together all-purpose flour, whole wheat flour, sugar and salt.
In a separate bowl, dissolve baking soda in buttermilk.
Stir buttermilk into flour mixture.
Beat well.
Pour batter into prepared pans.
Bake in preheated oven for one hour.","url":"https://recipe.bluelayer.org/recipe/29371/swope-bread"},{"id":"29366","title":"My Family's Favourite Naan","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
honey
yogurt, greek, plain, nonfat
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic","directions":"Dissolve the sugar in water in a microwave to prepare simple syrup.
Combine the ingredients.
Put in a bread maker, and wait until the 1st rising is finished.
(When you are kneading by hand) Put the ingredients and dry yeast into a bowl, and mix with the liquid mixture.
It has a high water content, so it will stick to your hands, but after 5 ~ 10 minute of kneading it firm up and come off easily
Let the dough rest for about 40 minutes in a warm place until doubled in size.
Divide into 6 portions, and roll into balls.
Put one in your hands, and form into a teardrop shape, then roll it out.
Place the dough in a heated frying pan over a medium heat, and pan-fry for about 2 minutes until the colour changes from white to a cream colour.
Flip, and pan-fry briefly.
Brush with the syrup, and it's done
Serve with curry such as","url":"https://recipe.bluelayer.org/recipe/29366/my-familys-favourite-naan"},{"id":"29363","title":"Yogurt Leavened Snowy White Petit Cream-Filled Rolls","ingredients":"wheat flours, bread, unenriched
yogurt, greek, plain, nonfat
butter, without salt
sugars, granulated
butter, without salt
milk, canned, condensed, sweetened","directions":"In a bowl add in all the ingredients marked with a and mix with a spatula.
Once you have mixed it finely, knead it with your hands till the dough comes together.
Transfer the dough to a working surface, and with your hands, stretch out the dough against the surface and then fold it over itself.
Repeat this.
The dough is going to be sticky at first but after about 5-10 minutes of kneading it, it will stop sticking.
In a bowl, coat the sides with butter and put the dough in it and cover it with plastic wrap.
Leave it in a warm spot and let the dough expand till it's 3-4 times larger.
(In winter, let it sit for 8-12 hours, for spring and fall, 5-8 hours, and in summer, 3-5 hours.)
How to check on the rising dough; once it's 3-4 times larger, press down in the center with your index finger coated in flour.
Once you press down, and it doesn't return, it has finished rising.
Take the dough and put it on a work surface.
With your hands, punch the dough while spreading it out, and then cut the dough into 14 portions.
From the cut side, take the dough and while pulling the surface tightly, make it into a ball.
As they are pictured above, put them in a bowl or a plastic bag, wring out a damp towel over them on let them sit for 20 minutes.
Once they have rested, using your hand or a rolling pin, press them again and make them into a ball again while stretching them out.
Put the dough balls on a baking sheet and cover them with plastic wrap or a plastic bag.
Under the sheet, put a bowl of hot water and let it rest on top till they expand 2-3 times larger.
You don't have to use the water, but if you don't, let them rise gradually.
Once they have expanded to about 2-3 times larger, sift bread flour over the top of the dough with a tea strainer.
Put them in a preheated oven at 180C and bake them for 10-15 minutes.
Keep an eye on them.
^^
Once they are done, let them cool and with scissors, cut them lengthwise making an opening.
Take some room temperature butter and milk and mix them together and stuff the opening.","url":"https://recipe.bluelayer.org/recipe/29363/yogurt-leavened-snowy-white-petit-cream-filled-rolls"},{"id":"29360","title":"Spinach Bread","ingredients":"water, bottled, generic
honey
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spinach, raw
onions, raw
spices, garlic powder
spices, cumin seed
lemon juice, raw
cheese, feta","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/29360/spinach-bread"},{"id":"29356","title":"Whipped Shortbread Cookies","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Beat butter add icing sugar and flour continue beating until light and fluffy.
Drop by teaspoon onto cookie sheet.
Flatten them if you want.
Top them with chocolate chips or a marishino cherry.
Bake at 350 for 8-10 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/29356/whipped-shortbread-cookies"},{"id":"29338","title":"Basic White Bread","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl, sprinkle yeast over warm milk.
Stir in until well blended.
Add sugar, salt and oil.
Add flour about 2 cups at a time, blending until a soft dough forms.
Turn out onto a floured surface and knead until smooth, about 10 minutes.
Cover and let rise for 30 minutes.
Divide dough into 3 equal parts and form into loaves.
Place each loaf in a greased bread pan.
Cover and let rise another 30 minutes.
Bake in a 400 degree oven about 30 minutes.
Remove from oven.
Turn loaves out onto cooling racks and brush with melted butter to keep crust soft.","url":"https://recipe.bluelayer.org/recipe/29338/basic-white-bread"},{"id":"29302","title":"Beer Bread (Bread Machine) 1 1/2 Pound Loaf","ingredients":"alcoholic beverage, beer, regular, all
honey
salt, table
butter, without salt
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Add all ingredients as per manufacturer instructions.
(Typically liquids first then dry ones.
).
Set for medium crust and 1.5 pound loaf.","url":"https://recipe.bluelayer.org/recipe/29302/beer-bread-bread-machine-1-1-2-pound-loaf"},{"id":"29294","title":"Honey Glazed Ginger Bread Muffins Recipe","ingredients":"butter, without salt
sugars, brown
sugars, granulated
honey
water, bottled, generic","directions":"For the honey-butter, cream together the butter and sugars till fluffy.
Blend in the honey and water.
Beat till fluffy.
Coat 12 muffin tin with mix.
For the muffin batter, in a bowl, combine the melted butter, sugars, molasses, Large eggs and buttermilk.
In another bowl, combine the flour, baking soda, baking pwdr, ginger, cinnamon and nutmeg.
Add in liquid ingredients to dry mix.
Stir only till dry ingredients are moistened.
Spoon into prepared muffin tin.
Bake at 400 degrees for 14 to 18 min.
Let sit a minute or possibly two.
Then remove from tin.
Serve immediately.
1 dozen muffins.","url":"https://recipe.bluelayer.org/recipe/29294/honey-glazed-ginger-bread-muffins-recipe"},{"id":"29252","title":"Apple Topping For Breakfast Breads Recipe","ingredients":"apples, raw, with skin
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground","directions":"Add in all ingredients except sugar substitute to a microwaveable bowl.
Mix well.
Microwave on high for 4 min or possibly till tender.
Stir.
Microwave another 2 min.
Add in the sugar substitute to taste, optional.
Use as a topping for pancakes, crepes, waffles, French toast, English muffins or possibly even chicken.
This recipe yields eight 1/2-c. servings.
NOTES : Diabetics or possibly those on calorie-controlled diets may count one serving as: 1/2 fruit exchange.","url":"https://recipe.bluelayer.org/recipe/29252/apple-topping-for-breakfast-breads-recipe"},{"id":"29242","title":"Garlic Bread","ingredients":"butter, without salt
salad dressing, mayonnaise, regular
spices, garlic powder
salt, table
spices, pepper, black
spices, rosemary, dried
cheese, parmesan, hard","directions":"Use an electric food processor/mixer and combine all items together and mix until blended well.
Take buns and open laying on a cookie sheet.
cover the buns with the garlic bread butter mixture.
Bake on 375 until browned to your liking.
Usually 5-12mins based on if you want them crispy.","url":"https://recipe.bluelayer.org/recipe/29242/garlic-bread"},{"id":"29241","title":"Lower Carb Pizza Dough (Two 14","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"In a large bowl add salt, sugar, olive oil, and optional garlic powder to the warm water.
Add Bread Flour and Yeast and stir until combined.
Add Vital Wheat Gluten and combine as much as possible.
Turn mixture out on a well floured surface and scrape any unincorporated ingredients from the bowl on top of the mixture.
Knead 1/4 turn at a time with your palm until the mixture is no longer sticky and is very elastic-- this usually takes about 3-5 minutes and 1/2 cup flour.
Note that the amount of additional flour required will depend on how much humidity your ingredients have absorbed-- You may need more or less than 1/2 cup.
Put 1 Tbs of olive oil in your large bowl then swirl it around the bottom and half way up the sides.
Put the dough in the bowl, then turn it over, cover and let it rise in a warm place.
After it doubles, punch it down, turn it over, cover, and let it rise again.
Cut the dough in half and place in freezer bags-- if using immediately, place half the dough on prepared pizza pan without punching it down so that it will be easier to spread out.
To use frozen dough, let it thaw in the freezer bag then place in a bowl, cover, and allow it to rise in a warm place before placing on a pizza pan prepared with cooking spray.
Since this dough is very elastic, I spread it out with my fingers as much as possible, then let it rise a little and spread it some more-- this seems easier than rolling it.
Prick the dough with a fork to avoid bubbles, add your favorite sauce, pizza ingredients and cheese.
Bake in a hot oven, 450F, until the cheese and the edge of the crust are lightly browned and cut the pizza into slices.
Notes: The \"cooking\" time is an estimate of time for rising; The nutritional information is for one slice of pizza crust assuming that each pizza is sliced into 8 pieces.","url":"https://recipe.bluelayer.org/recipe/29241/lower-carb-pizza-dough-two-14"},{"id":"29239","title":"Breadmaker Mix And Recipes Recipe","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine all ingredients in a large bowl.
Stir together to distribute proportionately.
Label and package in six(2 1/4 c.) containers, if using a 1-lb.-loaf breadmaker, or possibly in four(3-1/3 c.) containers for larger capacity breadmakers.
Store in a cold, dry place.
Use with 6 months.
Makes about 14 c..
To make small loaf: 1-1/2 tsp active dry yeast; 2 1/4 c. breadmaker mix; 1tbsp butter or possibly vegetable oil; 3/4 c. hot water.
To make large loaf: 2 tsps active dry yeast; 3 1/3 c. breadmaker mix; 1 1/2 tbsp butter or possibly vegetable oil;1 1/4 c. hot water.
Mix and bake on light setting, following manufacturer's instructions,
Variations:Cinammon raisin: to the basic recipe, add in 1/2 c. raisins and 1 1/2 tsps grnd cinnamon.
Glaze with powdered sugar glaze, if you like, while still hot.
French bread: eliminate butter or possibly vegetable oil.
Sweet Bread: Add in 1 tbsp.
sugar with dry ingredients.
Break one egg into measuring c., fill c. with water to amount called for in recipe.
Herb Bread: add in 1 1/2 tsps.
dry herbs(rosemary, basil, dill, etc..)
NOTES : This mix can also be made by substituting whole-wheat flour for half of the white flour.","url":"https://recipe.bluelayer.org/recipe/29239/breadmaker-mix-and-recipes-recipe"},{"id":"29216","title":"Seeded Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, flaxseed
salt, table","directions":"Pour the yeast into the bowl of a standing electric mixer, if youre using one, or otherwise just put it in a big bowl.
Pour 1/4 cup of the warm water over the yeast, and let sit until dissolved and bubbly.
Add the rest of the water, the butter or oil, the syrup, all the wholewheat flour, and 2 cups of the white flour, as well as the wheat germ, the seeds, and the salt.
Mix well, and knead in the mixer or turn out and knead by hand, adding as much of the remaining white flour as the dough wants to absorb.
Even if you knead in the mixer, turn out the dough at the end and knead it it briefly by hand, to get the feel of it.
This will be a dense, heavy dough, but dont worryit will rise.
Butter or oil the mixing bowl, and return the dough to it.
Cover with plastic wrap, and let rise at room temperature until doubled in volume.
Punch down and divide the dough in half.
Butter thoroughly two 8- or 9-inch bread pans.
Shape each piece into a loaf: first pat it into an oval the length of your bread pan, then with your hands stretch and ease the long sides under and pinch the seams together on the bottom side.
Place each loaf in a bread pan seam side down.
Cover the pans loosely with a kitchen towel, and let rise again until the dough has begun to swell over the top of the pans.
Bake in a preheated 350 oven for 45 minutes.
Turn the loaves out onto a rack to cool before slicing.
A loaf of this bread, tightly wrapped in plastic wrap, will keep through the week stored in the refrigerator.
I usually freeze the second loaf, cutting it in half or in thirds first and wrapping each separately.
Or I give the second loaf to a bread-loving friend.","url":"https://recipe.bluelayer.org/recipe/29216/seeded-bread"},{"id":"29211","title":"Millionaires Shortbread - Chocolate, Ginger and Caramel Slices","ingredients":"butter, without salt
butter, without salt
butter, without salt
sugars, brown
milk, canned, condensed, sweetened
spices, ginger, ground
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"You will need:.
A square baking tin, 20cm (8), greased and base-lined with baking parchment or paper.
To make the base, process the biscuits until they are like crumbs then stir in the melted butter.
Spoon this mixture into the tin and, very lightly, press to make an even layer.
Chill for 20 minutes.
Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves.
Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
Sprinkle the chopped ginger over the caramel base if using.
Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate.
Pour the dark chocolate over the caramel, spreading it out to the edges.
Repeat with the milk chocolate, then swirl them slightly to create a pattern.
Leave aside to set.
When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
Hide the remaining slices from all other family members and friends!","url":"https://recipe.bluelayer.org/recipe/29211/millionaires-shortbread-chocolate-ginger-and-caramel-slices"},{"id":"29195","title":"Herb Pizza Crust (ABM)","ingredients":"water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, basil, dried
spices, oregano, dried
leavening agents, yeast, baker's, active dry","directions":"Place everything in bread machine in order recommended by the manufacturer.
Select dough cycle.
Remove dough to floured board, cover and let rest for 15 minutes.
Cut dough in half and roll out.","url":"https://recipe.bluelayer.org/recipe/29195/herb-pizza-crust-abm"},{"id":"29183","title":"Sesame Cashew Bread (Abm)","ingredients":"seeds, sesame seeds, whole, dried
nuts, cashew nuts, raw
water, bottled, generic
oil, olive, salad or cooking
oil, sesame, salad or cooking
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Toast sesame seeds and cashews in a hot skillet over high heat.
Watch carefully so they don't burn.
Place all of the other ingredients in the bread machine according to manufacturer's instructions.
Add the sesame seeds and cashews during the add-in cycle or 5 minutes before the final kneading is finished.","url":"https://recipe.bluelayer.org/recipe/29183/sesame-cashew-bread-abm"},{"id":"29163","title":"Oatmeal Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
oats","directions":"Cream together butter and brown sugar until smooth.
Stir in flour and oats.
Chill in refrigerator for at least two hours.
Preheat oven to 350 degrees F (175 degrees C)
Roll out dough on a lightly floured and sugared surface to 1/4 inch thickness.
Cut out with a cookie cutter and bake for 8 to 10 minutes or until edges are golden brown.","url":"https://recipe.bluelayer.org/recipe/29163/oatmeal-shortbread-cookies"},{"id":"29153","title":"Cheese Fondue","ingredients":"cheese, parmesan, hard
cheese, pasteurized process, american, without added vitamin d
cornstarch
mustard, prepared, yellow
sauce, worcestershire
alcoholic beverage, beer, regular, all","directions":"In a mixing bowl, combine the cheeses with the cornstarch and dry mustard.
Toss to coat.
Add the worcestershire sauce and mix well.
In a saucepan or fondue pot (I have an electric fondue pot), heat the beer until warm over medium heat.
Over medium low heat, add the cheese mixture slowly, stirring constantly until the cheese has melted.
If you used a saucepan to melt the cheese, transfer the cheese to a fondue pot and keep warm over a fondue burner, etc.
If using an electric fondue pot to melt your cheese, turn it to warm.
Serve with bread, pretzels or bread sticks.","url":"https://recipe.bluelayer.org/recipe/29153/cheese-fondue"},{"id":"29152","title":"Pan Shortbread","ingredients":"butter, without salt
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Mix butter until light and fluffy.
Add sugar and beat again till light and fluffy.
Sift together flour and corn starch.
Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.
Continue to combine flour into mixture until all is gone.
Mix well.
Dump dough onto a clean medium sized cookie sheet with sides.
Spread out evenly covering the whole sheet.
I use a rolling pin and roll it over the top so my finger prints aren't in the dough.
Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.
Bake at 325 for approx 20 minutes.
My oven cooks really hot so you might have to add a minute or two until edges are light brown.
When out of the oven, I cut the square or rectangles through the shortbread.
When cooled I often dip one end into melted chocolate and then roll in sprinkles.","url":"https://recipe.bluelayer.org/recipe/29152/pan-shortbread"},{"id":"29140","title":"Flatbread Dough","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, canola","directions":"Combine yeast, water, sugar, and dry milk.
Whisk together to combine well and allow yeast to activate and bubble, about 10-15 minutes.
Place flour and salt into a 5-6 quart mixer fitted with a dough hook and begin to mix on lowest speed.
Add the wet ingredients and knead for 10 minutes.
The dough should feel slightly tacky but not sticky.
Remove from mixer and place on lightly floured work surface.
Scale into 4 ounce balls and place on well oiled sheet pan with parchment paper, oil top and sides of the ball as well.
To prepare : oil a 3 quart round bottomed mixing bowl and stretch the dough ball over the bottom of the bowl until about 1/8 of an inch thick.
Place on a hot grill and cook about 2 minutes on each side.
Top with desired toppings and finish in oven 400 degree oven for 5 minutes.
Freeze any leftover dough balls.","url":"https://recipe.bluelayer.org/recipe/29140/flatbread-dough"},{"id":"29136","title":"Pecan Caramel shortbread fingers","ingredients":"nuts, pecans
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
sugars, granulated
cream, whipped, cream topping, pressurized
salt, table
water, bottled, generic
cream, fluid, heavy whipping","directions":"Preheat oven to 350F.
Grease a 10x15 inch baking pan and set aside.
Toast pecans until fragrant.
Cool and chop roughly, set aside.
Cream butter and brown sugar until light and fluffy, add flour and mix just until combined.
Press dough evenly into prepared pan.
Bake until golden 10-12 min.
Cool on rack.
In a heavy bottomed saucepan combine 4 cups of sugar, cream of tartar, salt, and water.
Cook over high heat wihout stirring until tome sugar begins to melt and turn golden (2-5 min).
Reduce heat to medium, cook stirring occasionally until all sugar is melted.
It sould be a deep golden color (candy thermometer reading 300F).
While stirring pour cream slowly down the side of the pan.
When the cream is mixed remove pan from heat and add pecans.
Pour carmel filling over the shortbread crust and return to oven for about 12 min.
until caramel is a little darker color, turning the pan halfway during cooking (for even browning).
Cool on wire rack and cut into bars or 1x3 inch\"fingers\".","url":"https://recipe.bluelayer.org/recipe/29136/pecan-caramel-shortbread-fingers"},{"id":"29128","title":"Gram and Fennel Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
spices, fennel seed","directions":"Light oven to 375f, 190c, gas mark 5.
Grease and flour a baking tray.
I used one measuring 37cm x 29cm.
Mix the dry ingredients together with the olive oil.
Gradually add the water until the dough comes together in a ball.
If it is \"gluey\" and sticks to your fingers, add more flour.
Flour your hands, then spread the dough so it covers the baking tray.
Bake in the warmest part of the oven for about 25 mins, or until golden and cooked through.
Cut into slices.","url":"https://recipe.bluelayer.org/recipe/29128/gram-and-fennel-flat-bread"},{"id":"29119","title":"Chili Con Carrot","ingredients":"carrots, raw
cream, sour, cultured
onions, raw
spices, cumin seed
mustard, prepared, yellow
spices, chili powder
spices, parsley, dried","directions":"Combine all of the ingredients, blending thoroughly.
Cover and chill.
SUGGESTED DIPPERS: Brussels Sprouts, Salami,.
Cocktail Rye Bread.","url":"https://recipe.bluelayer.org/recipe/29119/chili-con-carrot"},{"id":"29095","title":"Mac's Shoe-Fly Bread","ingredients":"butter, without salt
salt, table
molasses
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
oats","directions":"Place all ingredients except 1/4 cup rolled oats in the pan of the bread machine in the order recommended by the manufacturer.
Select White Bread cycle, light crust; press Start.
If your machine has a Fruit setting, add the remaining oats at the signal, or about 5 minutes before the kneading cycle has finished.","url":"https://recipe.bluelayer.org/recipe/29095/macs-shoe-fly-bread"},{"id":"29091","title":"Portuguese Corn Bread for the Bread Machine (Broa)","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Stir cornmeal into 1/2 (or 3/4) cup of the cold water until lumps disappear.
Add all ingredients to your bread machine in the order recommended by its manufacturer, and select the bread cycle.","url":"https://recipe.bluelayer.org/recipe/29091/portuguese-corn-bread-for-the-bread-machine-broa"},{"id":"29087","title":"Taco Pizza Casserole","ingredients":"corn, sweet, white, raw
seasoning mix, dry, taco, original
beef, grass-fed, ground, raw
sauce, salsa, ready-to-serve
cheese, cheddar","directions":"Prepare corn muffin mix according to pkg directions --
spread in a greased 8x8\" baking pan --
Bake at 400* for 6-8 minutes.
blend 1/2 pkg of taco seasoning mix into beef, reserving remaining mix for another recipe --
add any additional ingredients, according to.
taco seasoning mix directions -- reducing each by half --
remove cornbread from oven and spread with taco sauce --
Top with beef mixture and cheese.
Return to oven, continue baking 15 minutes -- longer or until cheese is melted.
Let stand 2-3 minutes, cut into squares to serve.
garnish as desired.","url":"https://recipe.bluelayer.org/recipe/29087/taco-pizza-casserole"},{"id":"29080","title":"Homemade Whole Wheat Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine water, honey and oil in a LARGE electric mixer.
Add eight cups or flour, salt, and yeast and mix till combined.
Add remaining flour, knead till smooth and elastic (IMPORTANT: DO NOT ADD MORE FLOUR THAN THIS RECIPE CALLS FOR, RESULTS WILL DISCOURAGING), about 10 minute.
Let rise in warm place with a damp cloth over it till double.
Shape into loaves, or rolls and let rise till double.
350 for 25 minutes for loaves, and 400 for 9-10 minutes for rolls.
This recipe make 5 nice loaves.
Grease pans before you use them!","url":"https://recipe.bluelayer.org/recipe/29080/homemade-whole-wheat-bread"},{"id":"29065","title":"Basic Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, brown
molasses
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Combine and stire warm water, yeast, and sugar.
Set aside.
Then combine milk, oil, brown sugar, molasses, and salt and stir until melted.
Add the water when the mixture is lukewarm add the yeast mixture.
Comine the flours together in a seperate bowl then add 5 cups of the combined flour to the above mixtures and beat well with a mixer or by had.
Then let rest for 15 minutes.
Add remaining flour and knead until smooth and elastic.
Place in greased pan and grease top.
Cover and let rise until double.
Punch down and let rise again.
Then shape into 4 loaves.
Greast tops with oil and let rise until double again.
Bake at 350 degrees for 40 minutes.
Do not overbake.
May add 1 cup natural bran if desire.
Use 1/2 Cup let flour.
Yield: 4 loaves.","url":"https://recipe.bluelayer.org/recipe/29065/basic-whole-wheat-bread"},{"id":"29060","title":"Peasant Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add ingredients according to your breadmachine's instructions.
Set the cycle for dough and let it go.
When the dough cycle ends set it for the French Bread cycle and dark crust.
After baking, cool before slicing.","url":"https://recipe.bluelayer.org/recipe/29060/peasant-bread"},{"id":"29047","title":"Crunchy Bread Stix - Fowlerville Pizzeria Style","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried","directions":"Combine flour, water, yeast, dry milk powder, 3 tablespoons olive oil, and salt in the mixing bowl of a large stand mixer; knead into a soft, smooth dough, about 7 minutes.
Place into a warm area and let rise until doubled, 1 to 1 1/2 hours.
Transfer dough to an oiled work surface; roll with a rolling pin into a 10x20-inch rectangle.
Brush dough with 1 tablespoon olive oil and sprinkle with sesame seeds.
Roll dough again lightly to press seeds into surface.
Use a pizza wheel or sharp knife to cut dough along the shorter edge into 1/4- to 1/2-inch wide strips.
Hold each breadstick by both ends and twist once.
Grease baking sheets or line with parchment paper.
Transfer bread sticks to prepared baking sheets; cover with a kitchen towel and set aside for 30 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake bread sticks in the preheated oven until golden brown, 12 to 14 minutes.","url":"https://recipe.bluelayer.org/recipe/29047/crunchy-bread-stix-fowlerville-pizzeria-style"},{"id":"29043","title":"Savory Three=cheese Sandwich Spread","ingredients":"cheese, ricotta, whole milk
cheese, cheddar
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
mustard, prepared, yellow
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the cheeses, green onion, prepared mustard, and pepper in a bowl; mix well.
Add enough milk to make spreading consistency, chill covered until serving time.
Serve on French or whole grain bread, with crackers or fresh veggie sticks.","url":"https://recipe.bluelayer.org/recipe/29043/savory-three-cheese-sandwich-spread"},{"id":"29035","title":"Bruschetta Salad","ingredients":"tomatoes, red, ripe, raw, year round average
fresh red onions,
wheat flours, bread, unenriched
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard","directions":"Toss all ingredients in large salad bowl.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/29035/bruschetta-salad"},{"id":"29034","title":"Oatmeal Crumb Topping for Pies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
salt, table","directions":"In a large mixing bowl combine all the ingredients except the butter.
Cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs.
Spread crumbs over prepared fruit mixture of your favorite fruit pie.
Do NOT add top crust.
Bake as directed in your fruit pie recipe.
If crumbs become too dark while baking, cover loosely with foil, but remove foil the last few minutes of bakings so the topping will crisp.
Note: when using this topping there is no need to dot the fruit with butter, if your recipe calls for that.","url":"https://recipe.bluelayer.org/recipe/29034/oatmeal-crumb-topping-for-pies"},{"id":"29033","title":"Microwave Steamed Bread - Safe Even For Nursing Mothers","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,
water, bottled, generic","directions":"Combine the dry ingredients in a Tupperware container (i.e.
all ingredients except for water), close the lid and shake to mix.
For a ratio of 1 tablespoon instant cocoa for the amount of flour, 4.5 tablespoons of water should be fine.
Stir vigorously with a spoon.
Lightly close the lid (leaving a gap for air to escape) and microwave for about 2 minutes at 500 W.
It should rise a bit like this.
If you steam it upside down, it should readily come out of the container.
The result is a dense and chewy bread.
If you bake them in muffin cups, they come out like this.
Variation for baby food: 3 tablespoons cake flour, 3 tablespoon rice flour, 1 teaspoon baking powder, 1 teaspoon sugar, 4 tablespoons water.
If you use rice flour (joshinko), the texture will be extremely smooth.
It's also tasty with raisins!
For use as baby food, I suggest using aluminum-free baking powder, and beet sugar as a substitute for refined sugar!","url":"https://recipe.bluelayer.org/recipe/29033/microwave-steamed-bread-safe-even-for-nursing-mothers"},{"id":"29016","title":"Mediterranean Butter Recipe","ingredients":"nuts, pine nuts, dried
butter, without salt
spices, garlic powder
spices, pepper, red or cayenne
oil, olive, salad or cooking
parsley, fresh","directions":"Mix all ingredients together.
Spread on a loaf of sliced Italian bread and toast in oven.
Serve warm from oven.
*You may substitute 4 teaspoons of chopped garlic (4 whole cloves) for garlic powder.
My Notes: We usually freezes half of this recipe in a sealed bag for later.
For optimum freshness, use from the freezer within 3 months.
Only store in the refrigerator for a week.","url":"https://recipe.bluelayer.org/recipe/29016/mediterranean-butter-recipe"},{"id":"29004","title":"Baked Sausage and Garbanzo Bean Rollups #Ragu","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
lemon juice, raw
salt, table
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
beans, snap, green, raw
sauce, pasta, spaghetti/marinara, ready-to-serve
delallo, italian seasoned breadcrumbs,
spices, coriander seed
nuts, pine nuts, dried
oil, olive, salad or cooking","directions":"Cut sausage into small pieces.
Heat a table spoon of olive oil in a large wide rimmed skillet and cook sausage stirring for about 6-8 minutes until browned.
Add garbanzo beans, chopped cilantro and breadcrumbs and cook and stir this mixture for 2 minutes.
Add Ragu pasta sauce and scrape up all the brown bits with a wooden spoon.
Cook stirring until all the liquid evaporates, for about 5 minutes.
Mix the filling with toasted pine nuts and grind it up in a food processor.
Salt and pepper to taste.
Set the filling aside to cool.
Dough: combine all the ingredients in one bowl and mix with a wooden spoon until it comes together.
Transfer the dough on a well floured surface and knead it for about 10 minutes until it becomes smooth and elastice.
Brush the dough with oil and put in plastic wrap to rest for about 20 minutes.
Roll out the dough on a well floured board as thin as possible, to about 1/4 of an inch thickness.
With a round shape cutter cut out 5 inch circles.
Put about 1 table spoon of filling in the center of each circle and roll it up like a tortilla, tightly pinching the sides and edges.
Preheat the oven to 400 degrees F. Line a large baking tray with foil paper and spray with cooking spray.
Place rollups on the tray and bake for 20-25 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/29004/baked-sausage-and-garbanzo-bean-rollups-ragu"},{"id":"29000","title":"Whole Wheat Molasses Bread (bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
molasses
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread machine pan in order suggested by manufacturer.
Use light setting, no timer.","url":"https://recipe.bluelayer.org/recipe/29000/whole-wheat-molasses-bread-bread-machine"},{"id":"28996","title":"Quintessential Pecan Sticky Buns","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
water, bottled, generic
sugars, granulated
salt, table
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
spices, cinnamon, ground
syrup, maple, canadian
alcoholic beverage, distilled, rum, 80 proof
butter, without salt
sugars, brown
nuts, pecans","directions":"To make the dough:.
Combine all of the dough ingredients and mix and knead them togetherby hand, mixer or bread machinetill you've made a soft, smooth dough.
Allow the dough to rise, covered, for about 1 hour; it'll become puffy, but won't double in bulk.
While the dough is rising, lightly grease two 9\" round cake pans.
To make the glaze:
In a small bowl, whisk together the syrup, rum (if you're using it) and melted butter.
Divide this glaze evenly between the pans (if you're using two pans).
Sprinkle the brown sugar) and pecans atop the glaze.
To shape the buns:.
Transfer the dough to a lightly greased work surface, and pat or roll it into a 16\" x 12\" rectangle.
I.
Its a nice, soft dough, and pats out easily.
Spread with the prepared cinnamon filling (or cinnamon-sugar), leaving an uncovered strip about 1\" wide along one long end of the dough.
Roll the dough into a log the long way; itll stretch to about 20\" long as you roll.
Using a serrated knife, slice the log into 16 slices.
In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.
Space eight buns in each of the prepared pans.
Cover the pans, and let the buns rise for 60 to 90 minutes; they should spread out and touch one another.
Bake the sticky buns in a preheated 350F oven for about 25 minutes, tenting them lightly with aluminum foil after 15 minutes to prevent over-browning.
The finished buns will be a light golden brown, despite their aluminum foil cover.
Loosen the edges of the buns with a knife, then carefullythe sugar is hot!turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns.
Serve warm, or at room temperature.","url":"https://recipe.bluelayer.org/recipe/28996/quintessential-pecan-sticky-buns"},{"id":"28977","title":"Chocolate Glazed Macadamia Caramel Shortbread Bars","ingredients":"butter, without salt
sugars, powdered
sugars, powdered
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
butter, without salt
salt, table
sugars, granulated
syrups, corn, light
vanilla extract
nuts, macadamia nuts, raw
cream, fluid, heavy whipping
syrups, corn, light
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,
butter, without salt
vanilla extract","directions":"Preheat oven to 325*.
Lightly grease a 9x13\" glass baking pan or coat with nonstick spray.
Line the pan with aluminum foil, letting the foil overhang the two narrow ends by about 2\".
For the shortbread; In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, salt and vanilla until light and very well blended, about 2 minutes.
Beat or stir in the flour until evenly incorporated.
Firmly press the dough into the baking dish.
Lay a sheet of wax paper over the dough, then press it out to the edges and smooth on top.Peel off and discard the paper.
Bake in the middle of the oven for 27- 32 minutes or until pale golden all over and slightly darker at the edges.
Transfer the dish to wire rack and set
aside.
FOR THE CARAMEL.
In a small, heavy saucepan, combine the cream, butter and salt.
Bring just to a simmer over medium-high heat; immediately remove from the heat.
In a medium, heavy saucepan, combine half of the sugar and the corn syrup over medium heat, stirring constantly.
When the sugar is full incorporated and liquefies, stir in about half of the remaining sugar.
When this sugar liquefies, stir in the remaining sugar,.
Cook, stirring and scraping down the pan sides, for 5-7 minutes more, or until all the sugar liquefies,, bubbles and turns a medium tan color.
Immediately remove from heat,.
Working carefully to avoid splatters and steam, pour the hot cream mixture into the caramel, stirring and scraping the pan bottom and sides with a long handled wooden spon until the caramel completely dissolves.
Rinse all the sugar crystals from the spoon.
Return the caramel mixture to the burner over medium-high heat.
Insert a candy thermometer into the mixture, being sure the tip doesn't touch the bottom of the pan.
continue cooking, stirring gently until the thermometer reqisters 246*-2467*.
Immediately remove the pan from the heat.
Stir in vanilla.
Being careful ot to scrape any caramel or sugar crystals from the pan sides, pour the caramel through a fine sieve over the shortbread.
Tip the baking dish back and forth to distribute the caramel evenly.
Sprinkle the macadamia nuts evenly over the caramel.
Let stand until the caramel cools to warm Using the palm of your hand, press down on the nuts to embed them.
For the glaze: in a small microwave safe bowl, microwave the cream and corn syrup on 100% power for 30 seconds, or until very hot but not boiling; set aside.
In a small microwave safe bowl, microwave the chocolates and butter on 100% power for 1 minute.
Stir well.
Continue microwaving on 50% power, stirring at 30 second intervals.
Stop microwaving before the chocolates completely melt and let the residual heat finish the job.
Slowly add the cream mixture into the chocolate mixture until well blended and smooth.
Stir in the vanilla.
Spread the glaze evenly over the cooled caramel.
Let stand until complete cooled.
Refrigerate the shortbread until chilled.
Using the overhanging foil as ahandles, transfer the shortbread to a cutting board.
Carefully peel off and discard the foil.
Using a large, sharp knife, cut the shortbread into 36 bars, wipe knife between cuts.
Store in an airtight container in a cool place for up to 1 week,.","url":"https://recipe.bluelayer.org/recipe/28977/chocolate-glazed-macadamia-caramel-shortbread-bars"},{"id":"28974","title":"Vanilla Sauce for Bread Pudding","ingredients":"water, bottled, generic
sugars, granulated
cornstarch
butter, without salt
vanilla extract
salt, table","directions":"Bring water to a boil, in a small saucepan.
Combine sugar and cornstarch; stir well.
Add sugar mixture to boiling water.
Reduce heat to medium, stirring constantly, or until mixture thickens.
Remove from heat.
Add butter, vanilla and salt, stirring until butter melts.","url":"https://recipe.bluelayer.org/recipe/28974/vanilla-sauce-for-bread-pudding"},{"id":"28967","title":"Rosemary Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, rosemary, dried
butter, without salt","directions":"Dissolve yeast in water.
In sperate bowl, combine flour salt and sugar.
Add the water.
Mix.
Divide mixture in half let sit for 5 minutes.
Knead for 5 minutes.
It bounces back to the touch.
Spray pam on a pan.
Form into 2 small loaves, sprikle rosmary on top of each.
let loaves rise for 45 minutes or until doubled.
Bake at 375 degrees for 15-20 minutes.
Brush with melted butter Eat with grarlic olive oil.","url":"https://recipe.bluelayer.org/recipe/28967/rosemary-bread"},{"id":"28963","title":"Lemon-Gingerbread Ice Cream Sandwiches","ingredients":"molasses
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, pepper, black
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
sherbet, orange
ice creams, vanilla","directions":"Put molasses in heatproof bowl.
Sprinkle baking soda over top.
Add boiling water; whisk with fork.
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl.
Cream margarine and brown sugar in another bowl.
Add molasses mixture; beat until soft dough forms.
Divide in half, wrap each in plastic wrap and chill 1 hour.
Put 1 dough ball between 2 sheets wax paper.
Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper.
Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles.
Prick with fork.
Transfer on wax paper to cookie sheet; chill 30 minutes.
Preheat oven to 325F.
Grease 2 cookie sheets.
Transfer rectangles from wax paper to cookie sheets.
Bake 8 to 10 minutes, or until set but still soft to the touch.
Transfer to wire rack, and cool completely.
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon.
Freeze 20 minutes or longer, or until mixture is firm.
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie.
Pat filling down with spatula.
Place second cookie on top (pricked side up), and gently press down.
Scrape away any filling that spreads past edges, and use it to fill in corners.
Smooth edges.
Repeat with remaining cookies.
Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/28963/lemon-gingerbread-ice-cream-sandwiches"},{"id":"28956","title":"Cream Cheese","ingredients":"yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Combine all of the ingredients and mix well.
Leave in a strainer to strain overnight.
That's it.
With 200 g of yogurt you'll get about 110 g of cream cheese.
You can also add a few drops of lemon juice if you prefer.
You could also strain the yogurt first and then add the skim milk powder and salt.
This method is good for using the whey in a different recipe (the photo shows steamed bread made with whey).
If you make steamed bread or bagels using the whey from Step 2, they'll come out very chewy.","url":"https://recipe.bluelayer.org/recipe/28956/cream-cheese"},{"id":"28939","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
semolina, unenriched
oil, olive, salad or cooking
salt, table","directions":"You will be using a bread machine:.
Add yeast and sugar to the two cups of water.
Add bread flour.
Add semolina.
Add oil and salt.
Put bread machine on dough cycle.
Let the bread machine do it job and in 1 1/2 hours you will have enough dough for 2 pizzas.
I make one thick and one regular pizza with this dough and it is more than enough.
Suggestions:.
White Pizza - Bake dough for about 10-15 minutes until just starting to cook, add ricotta, fresh garlic, mozzeralla cheese and a little oregano.
Salad Pizza - Bake crust until fully baked.
Take out of oven and top with your favorite salad.
I make Greek Salad along with dressing.
A family favority.","url":"https://recipe.bluelayer.org/recipe/28939/pizza-dough"},{"id":"28937","title":"Aunt Vernie's Bread Machine White Bread","ingredients":"water, bottled, generic
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in order given.
This makes a 1 1/2 pound loaf of bread.
I have the option for quick loaf and it only takes 58 minutes.","url":"https://recipe.bluelayer.org/recipe/28937/aunt-vernies-bread-machine-white-bread"},{"id":"28928","title":"Parmesan Pine Nut Bread (bread Machine)","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
nuts, pine nuts, dried
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine machine pan in order suggested by manufacturer.
Select settings and start machine as directed by manufacturer.","url":"https://recipe.bluelayer.org/recipe/28928/parmesan-pine-nut-bread-bread-machine"},{"id":"28904","title":"Bread Crumb Molasses Cake Recipe","ingredients":"butter, without salt
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
water, bottled, generic
bread crumbs, dry, grated, plain
raisins, seeded
salt, table
wheat germ, crude","directions":"Put shortening in bowl, add in warm water to heat, then add in molasses with soda then dry bread crumbs and raisins.
Add in flour, salt, ginger and optional wheat germ.
Mix together well.
Bake batter in lightly greased loaf pan or possibly layer cake pan.
Bake at 325 degrees F. for 30 min for layer pan and 40 min for loaf pan or possibly till knife comes out clean.","url":"https://recipe.bluelayer.org/recipe/28904/bread-crumb-molasses-cake-recipe"},{"id":"28896","title":"Forevermama's Shortbread Potato Chip Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
vanilla extract","directions":"Preheat oven to 350 F degrees.
Lightly grease or parchment line a cookie sheet.
In a bowl, combine the flour and the crushed potato chips, set aside.
In another bowl, cream together the butter, sugar and vanilla.
Incorporate the dry ingredients into the butter and sugar mixture until just combined.
Using a teaspoon, scoop out the dough and roll into a ball with your hands.
Roll the balls into granulated sugar.
Place prepared cookie sheet.
Press each ball down lightly with your fingers.
Bake for 12 minutes or until the edges are nice and golden.
Store in airtight container.
NOTE: If you taste the cookie dough before baking, don't be alarmed if it doesn't taste sweet or good enough.
You'll be surprised how good they turn out once rolled in sugar and baked.
They are yummy.","url":"https://recipe.bluelayer.org/recipe/28896/forevermamas-shortbread-potato-chip-cookies"},{"id":"28889","title":"Easy Appetizer Recipe","ingredients":"salad dressing, mayonnaise, regular
onions, raw
cheese, parmesan, hard","directions":"Trim the crusts off several slices of white bread.
Mix ingredients and spread over slices of white bread.
Dust with Parmesan cheese and cut into quarters.
Put under the broiler till bubbly and brown.","url":"https://recipe.bluelayer.org/recipe/28889/easy-appetizer-recipe"},{"id":"28881","title":"Basic Rye Bread","ingredients":"water, bottled, generic
molasses
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
cocoa, dry powder, unsweetened
spices, caraway seed
wheat flours, bread, unenriched","directions":"Add ingredients according to bread machine's manufacturer's directions.
Use the whole wheat and light crust settings.","url":"https://recipe.bluelayer.org/recipe/28881/basic-rye-bread"},{"id":"28877","title":"Hg's Fiber-Ific Fried Chicken Strips - Ww Points = 5","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
egg substitute, powder
spices, garlic powder
spices, pepper, black","directions":"Preheat the oven to 375 degrees.
Using a blender or food processor, grind the cereal to a breadcrumb-like consistency.
Add garlic salt and black pepper to crumbs.
Place crumbs in one small dish and egg substitute in another.
Next, coat raw chicken - first with egg and then with crumbs.
Place strips on a baking pan sprayed with nonstick spray.
Add a light mist of nonstick spray on top and place in the oven.
Cook for 10 minutes and then turn strips over.
Spritz with another light mist of nonstick spray and cook for an additional 7 to 10 minutes, until chicken is fully cooked and crumb coating looks crispy.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/28877/hgs-fiber-ific-fried-chicken-strips-ww-points-5"},{"id":"28860","title":"Butterscotch Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
syrup, maple, canadian
water, bottled, generic
sugars, brown
butter, without salt
syrup, maple, canadian","directions":"preheat oven to 180C.
lightly grease a shallow 2l ovenproof dish.
sift flour into a large bowl, rub in butter until mixture resembles breadcrumbs.
add water and golden syrup and mix to a soft sticky dough.
divide into about 10 equal portions and shape into round dumplings, place in dish.
make the butterscotch sauce by combining all ingrediants in a saucepan
stir over a low heat until sugar has dissolved.
bring to the boil then remove from heat.
pour sauce over the dumplings and bake 20 mins.
turn dumplings and spoon over sauce and bake a further 10 mins.
serve immediately with icecream.","url":"https://recipe.bluelayer.org/recipe/28860/butterscotch-dumplings"},{"id":"28854","title":"Mom's Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 350.
Mix dry ingredients, then add buttermilk.
Pour into muffin tins or into an oiled, heated 8\" cast iron skillet.
Baking time depends on tin, 25 min for muffins and about 35-40 for skillet.
Just watch for it to get gold on top!","url":"https://recipe.bluelayer.org/recipe/28854/moms-cornbread"},{"id":"28852","title":"American Sandwich Bread - ABM or Oven","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"**ABM METHOD**.
Add ingredients in order recommended by your ABM manufacturer.
Select Quick setting, and start.
After 8 minutes of kneading, check the dough consistency.
If too dry, and dough is not pulling in all of the flour, add a tablespoon of water, and check again.
If too wet, and dough is visibly wet, add a tablespoon of all-purpose flour, and check again.
Remove from ABM when done.
Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
Slice and serve.
**OVEN METHOD**.
Set one oven rack on lowest possible level.
Set second rack in middle position.
Preheat oven to 200 degrees F. Once the oven has reached 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
IF USING STANDING MIXER.
Mix the flour and salt in the bowl of a standing mixer fitted with the dough hook.
Mix the milk, water, butter, honey and yeast in a 2-cup liquid measuring cup.
Turn the mixer to low and slowly add the liquid.
When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the mixer 2-3 times to scrape dough from the hook, if necessary, about 10 minutes.
(After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add up to 1/4 cup of flour, 1 tablespoon at a time, until the dough is no longer sticky.
).
Turn the dough onto a lightly floured work surface.
Knead to form a smooth, round ball, about 15 seconds.
Go to Step 20.
IF USING FOOD PROCESSOR.
Mix flour and salt in bowl of food processor fitted with the steel blade.
Add liquid ingredients.
Process until rough ball forms.
Let dough rest 2 minutes.
Process 35 seconds.
Turn dough onto a lightly floured work surface.
Knead dough by hand until dough is smooth and satiny, 4-5 minutes.
Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly.
Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes.
Gently press the dough into an 8-inch square that measures 1-inch thick.
Starting with the side farthest from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.
Turn the dough seam-side up and pinch it closed.
Place the dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan.
Cover with plastic wrap.
Set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
Heat the oven to 350 degrees F. Boil 2 cups of water and pour into a baking pan, and place it on the bottom rack.
If possible, place the loaf on a rack above the baking pan of water; otherwise, place the 2 pans side by side.
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees F, about 40-50 minutes.
Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/28852/american-sandwich-bread-abm-or-oven"},{"id":"28851","title":"unleavened bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking
water, bottled, generic","directions":"sift together flour, salt and butter
the mixture will be crumbly
combine oil and water and blend into the flour mixture
combine thoroughly
knead on a lightly floured surface
roll out as thin as possible
prick in several spots and bake at 400^f for 8 to 10 minutes
recipe from food from Bible cookbook","url":"https://recipe.bluelayer.org/recipe/28851/unleavened-bread"},{"id":"28849","title":"Basic Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist).
Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
Put the salt and 2 cups of the flour into a food processor.
Pulse 5 times to blend.
Pour in the yeast and water and pulse 5 times.
Add the olive oil.
Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended.
As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns.
The dough will become smooth and elastic-like.
Place the dough in a greased bowl and turn to coat all sides.
Cover with plastic wrap or a tea towel.
Allow the dough to rise in a warm place for 45 minutes, until doubled in size, and then punch it down.
Divide it in half; each half will make 1 (12-inch) pizza.
You can make 2 pizzas, or freeze half the dough for another time.
Freeze the dough in a resealable freezer bag.
To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours.
Roll the dough out while cold and then allow it to come to room temperature before adding toppings.","url":"https://recipe.bluelayer.org/recipe/28849/basic-pizza-dough"},{"id":"28837","title":"Basic Bread Rolls with a Bread Machine","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Put all the ingredients in a bread machine, and press start.
(Use the \"dough\" program.)
Take the dough out, and divide it into 10 pieces.
Round off each piece, cover with a tightly wrung out moistened kitchen towel and leave to rest for 15 minutes.
(I use a bread mat.)
Form each one into an oval shape, and roll out thinly with a rolling pin (about 10 cm long).
Roll up the dough starting from the side near you.
Place the formed rolls on a piece of kitchen parchment paper and let them rise (2nd rising) for 35 minutes at 40 C.
Bake in a preheated 170 C oven for 15 minutes.
(Normally you'd glaze the rolls with egg wash before baking, but I skipped that.)","url":"https://recipe.bluelayer.org/recipe/28837/basic-bread-rolls-with-a-bread-machine"},{"id":"28832","title":"Asparagus Cheese Casserole Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
spices, pepper, black
cheese, cheddar
asparagus, raw
bread crumbs, dry, grated, plain","directions":"Preheat oven to 375F degrees.
In a medium saucepan, heat 4 Tbsp.
butter over medium heat and blend in flour.
Add in the c. of liquid from the asparagus and the lowfat milk and heat, stirring constantly, till thickened.
Add in salt, pepper, and 1 c. of cheese; over same heat, stirring till cheese is melted.
Remove from heat.
Arrange asparagus in a shallow 2-qt casserole and top with cheese sauce.
Toss remaining cheese with bread crumbs; sprinkle over sauce; dot with remaining Tbsp.
of butter.
Bake, uncovered, 20 min, or possibly till bubbly and lightly browned.","url":"https://recipe.bluelayer.org/recipe/28832/asparagus-cheese-casserole-recipe"},{"id":"28819","title":"Basic Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
water, bottled, generic","directions":"Measure out the flour, dry yeast, sugar, salt and skim milk powder, and combine in a bowl.
Make a well in the middle of the flour, and add 90% of the lukewarm water.
The water should not be hot to the touch, or the yeast will die.
Mix the contents of the bowl.
If you cover your hands with plastic gloves the dough won't stick to them.
If the dough is too stiff, add the rest of the lukewarm water.
It can be on the stiff side.
Mix in the olive oil.
Knead the dough until it cleanly comes off the sides of the bowl (about 5 minutes).
Knead the dough on a work surface.
I use a thick (3 mm) vinyl sheet as a kneading surface.
Fold the dough towards you as you knead.
Knead, or bash the dough on the work surface (it's great for releasing stress).
Get rid of your stress for 20 minutes.
When the dough is silky smooth and bouncy, the kneading is done.
Leave to rise (1st rising) in a 37C oven for about 1 hour.
When the dough has about doubled in volume, the 1st rising is done.
The rising time will vary depending on the season (temperature, humidity).
It should double approximately in volume.
Poke the dough with your index finger, to make sure the hole doesn't fill back up.
Apparently this is called the \"finger test\".
If the hole fills up, let the dough rise a bit more.
Cut the dough into 4 portions with a pastry scraper (or a knife).
Round off each portion of dough, so that they have a smooth, taut surface (rather like steamed buns).
Roll the dough balls on a work surface to make their surfaces really smooth.
(This is a key point) Rest the dough in the refrigerator.
Wrap each ball of dough in plastic wrap, and rest for at least 2 hours (or up to half a day).
Even in the refrigerator, the dough will rise in residual heat.
Press down lightly to deflate the dough, and round off the dough again using bread flour (not listed) to dust your work surface.
Press each dough ball out with the fat part of your palm into a circle.
Since the dough has rested in the refrigerator, it will be very easy to flatten.
You can flatten it to about 7-8 mm in thickness just using your hands, but use a rolling pin to make it about 5 mm thick.
Make sure to keep the dough circular.
Cover the dough circle with one of the pieces of plastic wrap you used to wrap the balls.
Stroke with your hands to shape and smooth out the dough.
Poke several holes in the dough with a fork to finish.
Stab it repeatedly, but gently!
The basic pizza crust is done.","url":"https://recipe.bluelayer.org/recipe/28819/basic-pizza-dough"},{"id":"28809","title":"Whole Wheat Bread in Bread Machine","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in an automatic bread maker in order suggested by manufacturer.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/28809/whole-wheat-bread-in-bread-machine"},{"id":"28797","title":"Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
alcoholic beverage, beer, regular, all","directions":"1) Preheat the oven to 350 degrees F. Butter a loaf pan.
2) In a medium bowl, stir together the dry ingredients.
3) Add the beer and stir to combine.
4) Knead the dough with your hands while still in the bowl until the dough comes together and is moist all the way through.
5) Place the dough into the buttered loaf pan.
6) Bake the bread at 350 degrees F for 60 minutes.
7) When the bread is golden and cooked through, remove from the oven and pop it out of the loaf pan.
8 ) Break apart the loaf and serve hot.","url":"https://recipe.bluelayer.org/recipe/28797/beer-bread"},{"id":"28786","title":"Yogurt Irish Soda Bread with Raisins","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
raisins, seeded
spices, caraway seed
yogurt, greek, plain, nonfat
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325F.
In large bowl, combine flours, baking soda and salt until thoroughly mixed.
Cut in the butter until mixture resembles small peas.
Mix in raisins and caraway seeds.
In separate bowl, whisk together yogurt and honey; blend into dry mixture.
Turn dough onto lightly floured work surface; knead until smooth, about 1 minute.
Shape dough into a ball.
Place on lightly greased baking sheet.
With a sharp knife, cut a shallow \"X\" on top of round.
Brush top with milk.
Bake for 45 to 50 minutes, or until golden brown and crust is firm.
Cool before slicing.
Yields 1 loaf.","url":"https://recipe.bluelayer.org/recipe/28786/yogurt-irish-soda-bread-with-raisins"},{"id":"28783","title":"Zesty Parmesan Croutons","ingredients":"wheat flours, bread, unenriched
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard","directions":"Heat oven to 400F.
Toss bread cubes with dressing; spread onto baking sheet.
Bake 5 min., stirring after 3 min.
Sprinkle with cheese.
Bake an additional 6 min.
or until evenly browned, stirring frequently.","url":"https://recipe.bluelayer.org/recipe/28783/zesty-parmesan-croutons"},{"id":"28776","title":"Mom's Hummus","ingredients":"beans, snap, green, raw
lemon juice, raw
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
spices, garlic powder
spices, cumin seed
salt, table","directions":"Combine the 7 ingredients in blender on high.
Turn off and scrape sides with spatula.
Blend until smooth.
Chill then serve with pita bread.","url":"https://recipe.bluelayer.org/recipe/28776/moms-hummus"},{"id":"28753","title":"Rye Batter Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed","directions":"Place 1/4 cup of the warm water in a large bowl and sprinkle the yeast over it, stirring to dissolve.
Add the remaining water, honey, and butter.
Slowly stir in the rye flour and 3/4 cup of the all-purpose flour, blending well.
Stir in the remaining flour, salt and the caraway seeds, to make a stiff batter.
Cover and let rest 20 minutes.
Stir down the batter and pour into a greased 9 x 5 loaf pan.
Cover and let stand in a warm, draft-free place until doubled, about 1 hour.
Bake in a 350 deg oven for 30 to 40 minutes or until done.
Turn out and cool on a wire rack.
Note: The batter should be stiff - like a kuchen or other cake batter.
It should not be so stiff that you could imagine kneading it, nor as thin as pancake batter.","url":"https://recipe.bluelayer.org/recipe/28753/rye-batter-bread"},{"id":"28751","title":"Rieska (Finnish Quick Flat Rye Bread)","ingredients":"oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Combine all ingredients, as if you were mixing for a pie crust.
Dough will be soft.
Roll out to about 1/2 inch thickness.
Bake for 10 minutes at 475 degrees.","url":"https://recipe.bluelayer.org/recipe/28751/rieska-finnish-quick-flat-rye-bread"},{"id":"28749","title":"Ginger Oat Shortbread","ingredients":"oats
spices, ginger, ground
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F.
Place oats, ginger salt and sugar into food processor and pulse until oats are coarse flour.
Add butter in chunks and all purpose flour.
Pulse until comes together in soft dough.
Turn out onto greased baking sheet or 11x7' pan.
Pat into layer about 1/2 inch thick.
Score cutting through in 12-16 pieces, but leave intact.
Bake in 350F oven 35-45 min until edges are a moderate brown color.
Remove and cool about 5 minutes.
Cut along scored lines and remove pieces to a cooling rack.
Store in container.
This shortbread makes a nice crumb crust.
Feel free to leave out ginger, add lavender, or other spices.
Can also be made savory: leave out the sugar and put in spices or herbs of choice.
Form into a log and refrigerate.
Cut into slices for crackers!
Bake 10-14 minutes depending on thickness!","url":"https://recipe.bluelayer.org/recipe/28749/ginger-oat-shortbread"},{"id":"28747","title":"Honey Bread","ingredients":"spices, rosemary, dried
oil, canola
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
honey","directions":"Toast the rosemary in a small saute pan over medium-high heat until fragrant, about 30 seconds.
Remove from the heat and set aside.
In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast.
Let sit for 5 minutes, or until foamy.
Combine the flour and salt and mound in a large bowl.
Make a well in the middle.
Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms.
Knead in the honey and toasted rosemary.
Put the dough in a large oiled bowl and turn to coat.
Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.
Grease a 9 x 4-inch loaf pan.
Punch down the dough and transfer to a floured work surface.
Knead for 5 minutes then shape into loaf.
Place the prepared pan, cover with plastic wrap, and let rise for 20 minutes.
Or form into a nice round or oval loaf, rise and bake on a greased baking sheet
Preheat the oven to 400F Place the pan in the oven and bake until the tops are golden, about 25 to 30 minutes.
Invert the pan onto a cooling rack and let sit for 5 minutes, then remove the pan and let cool.
Note - Before baking brush loaf with an eggwhite wash - then sprinkled it with rosemary- delicious.","url":"https://recipe.bluelayer.org/recipe/28747/honey-bread"},{"id":"28738","title":"The Very Lightest Ciabatta","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix the sponge ingredients, in a small bowl or in the pan of your bread machine, until well combined (program the machine for Dough, then cancel it once the ingredients are mixed, after a couple of minutes).
Let the sponge rest overnight, covered, or for up to 15 hours.
Mixer Method: Place all of the dough ingredients into the bowl of your mixer, and beat it at medium speed, using the flat beater, for 5 to 8 minutes.
The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape.
Cover the bowl with plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours; it will get very puffy.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start.
Examine the dough about 10 minutes before the end of the second kneading cycle; it should be very tacky, but should be holding its shape somewhat.
Adjust the dough's consistency with additional flour or water, as necessary.
Allow the machine to complete its cycle.
Transfer the dough to a well-oiled work surface.
Lightly grease a large cookie sheet, and your hands.
Using a bench knife or your fingers, divide the dough in half.
Handling the dough gently, stretch it into a log about 10-inches long, and place it on the baking sheet.
Flatten the log with your fingers till it's about 10-inches long and 4 to 5-inches wide.
Repeat with the remaining piece of dough.
Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour; it'll become quite puffy.
Oil your fingers, and gently poke deep holes all over the dough.
Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
Dust the dough very lightly with flour.
Bake it in a preheated 425F oven, throwing four or five ice cubes on the floor of the oven as you put the bread inches Allow the ciabatta to bake for 20 to 25 minutes, or until it's golden brown.
Turn off the oven, remove the ciabatta from the baking sheet, and return the loaf to the oven, propping the oven door open a couple of inches with a folded-over potholder.
Allow the ciabatta to cool completely in the oven; this will give it a very crisp crust.","url":"https://recipe.bluelayer.org/recipe/28738/the-very-lightest-ciabatta"},{"id":"28735","title":"Swiss Fennel Bread ( Breadmaker 1 1/2 Lb. Loaf)","ingredients":"cheese, parmesan, hard
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, fennel seed
wheat flours, bread, unenriched","directions":"In small bowl, toss together Swiss cheese and the 3 tablespoons bread flour.
Add cheese mixture and the remaining ingredients to the bread machine pan in the order suggested by the manufacturer.
Store bread in the refrigerator; bring to room temperature before serving.
Recommended cycle: Basic/white bread cycle; medium/normal color setting.","url":"https://recipe.bluelayer.org/recipe/28735/swiss-fennel-bread-breadmaker-1-1-2-lb-loaf"},{"id":"28734","title":"Croation Apple Strudel Recipe","ingredients":"oil, olive, salad or cooking
butter, without salt
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix above ingredients and knead on floured board till no longer sticks to hands.
Don't USE EXCESS FLOUR: Sprinkle little flour over large cloth on table.
Divide dough into two equal parts.
Place one ball in center of cloth, dough greased with a little oil.
Put a little oil on other ball and set aside.
Wait 1/2 hour: With first ball of dough roll out with rolling pin like as for pie.
NOT TOO BIG.
Wait 20 min.
A must.
Dough will stretch easily.
While dough is resting prepare apples, peeled, sliced and dipped in salted water.
Don't LET DOUGH STAND TOO LONG Or possibly IT WILL DRY AND CRACK WHEN ROLLED.
After the 20 min stretch dough to paper thinness, brush with melted butter, sprinkle with some bread crumbs and sugar over entire stretched dough.
Along one side of dough (lengthwise) place sliced apples inward to about 6\" and sprinkle with sugar and cinnamon over the apples.
Splash with melted butter and roll using the cloth to roll up.
Place on a greased sheet in \"S\" shape or possibly horseshoe.
Cut top with gashes for steam to avoid sogginess.
Brush melted butter and bake at 375 degrees for 50 min or possibly till golden.
With second ball of dough, roll out as for pie.
Wait 20 min and continue as for first roll.
Makes 2 large rolls.
NOTE: 1/2 recipe may be halved to make two smaller strudels, one to bake and one to freeze.
Sugar: Depends on sweetness of apples.
Apples: 8 to 10 depending on size of apples and size of roll.","url":"https://recipe.bluelayer.org/recipe/28734/croation-apple-strudel-recipe"},{"id":"28725","title":"Country Seed Bread for the Bread Machine","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, sesame seeds, whole, dried
spices, poppy seed
leavening agents, yeast, baker's, active dry","directions":"Toast the seeds on baking sheet in 350F oven for 4 minutes; let cool completely.
(If you like, seeds can be added untoasted).
Add ingredients in order given and bake on basic cycle.","url":"https://recipe.bluelayer.org/recipe/28725/country-seed-bread-for-the-bread-machine"},{"id":"28712","title":"Ranch Bread","ingredients":"wheat flours, bread, unenriched
salad dressing, ranch dressing, regular
butter, without salt","directions":"Mix dressing and butter; spread on bread halves.
Wrap in foil, each 1/2 seperately.
Bake in a 350 degree oven for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/28712/ranch-bread"},{"id":"28705","title":"Black Rice Country Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt
lard","directions":"Boil the black rice.
Boil the water in a pot; add in the black rice, and boil until cooked through while stirring.
It'll take around 20~30 minutes.
Try pushing down on a grain of rice with your finger to check if thoroughly cooked through.
You might need to cook it a little more if you can still feel a hard core inside the grain.
Measure out the boiling broth, and let cool sufficiently.
Add the * ingredients to the completely cooled broth and knead (See memos).
Check that there is a slightly glutinous film on the surface of the dough, add in the lard, and knead some more.
Add in the black rice as well, knead, and then proof for the first time.
Let it rise until it doubles in size.
It took an hour for me this time around.
# Use the fermenting function on your oven, if available.
After the first proofing has finished, place the seam of the dough facing upwards, place on a sheet of canvas and flatten it out with the palm of your hand to release the gas thoroughly.
Fold it like shown in the photo and roll it back up into ball.
(Continued in the next photo).
Release the gases and excess air thoroughly each time you fold it.
Pinch the seams together tightly in order to roll it up.
Place the seam facing downwards and cover with a sheet of canvas, followed by a damp cloth etc., and bench it.
Let rest for 20 minutes.
After resting, lightly press down on the dough and shape it.
While the seam side is facing down, press down on 3 sides with a rolling pin (making it into a rough triangle).
Lightly brush the three sides with water.
Fold up the parts rolled with a rolling pin.
Lightly press down on it to fix the shape.
Flip it over and proof for the last time.
It'll take about 30 minutes~.
It took 30 minutes for me on this day.
After the final proofing is finished, flip it over again.
(The front is shown in the picture) Lightly brush the surface with water.
Lightly sprinkle with bread flour through a tea strainer etc.
Place into an oven preheated to 200C and bake for 30 minutes.
(Please adjust time according to your oven).
This is what it looks like when cut.
Use it as a sliced dinner bread for soups or stews etc.","url":"https://recipe.bluelayer.org/recipe/28705/black-rice-country-bread"},{"id":"28704","title":"Veggie Flavored Pasta - No Egg","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
carrots, raw
beets, raw
spinach, raw","directions":"To make by hand, use a floured pastry cloth, put dry ingredients on cloth, and make a well in the center of flour mixture.
Add liquid ingredients in the well, and knead the dough, working the flour to the center as you knead.
After it forms a ball, knead by hand for several minutes.
To make with a food processor, put all ingredients in the bowl.
Process for 1 minute until dough begins to form.
Adjust liquid or flour if necessary, continue to knead in the machine for 1 1/2 to 2 1/2 minutes.
To make with bread machine, place ingredients into baking pan.
Use the dough cycle, knead for 1/2 min.
Adjust flour and liquid to form a round ball of dough.
Knead for another 5 minutes, then press stop button.
If you have a pasta machine, continue according to instructions.
To complete the pasta by hand, roll the dough into sheets, as thin as it is possible to roll it on a floured pastry cloth with a rolling pin.
Then shape into long thin spaghetti like strips, or wider for noodles.
Cut with a pie crimper for a fancy edge and twist into bowknots.
Use your imagination.
Allow to dry a minimum of 10 to 20 minutes, or longer, if necessary.
It may be dried for several hours, put into a ziploc bag and refrigerated or frozen.
To cook, drop into boiling water (with a little salt, optional), and cook just until al dente.
Do not overcook.
Serve with your favorite sauce.
You can make a white pasta, leaving out the vegetables, or you can use your imagination, be creative, and use any number of other veggies.
Try green, yellow, red, purple, orange pepper puree; yellow summer squash or zucchini; winter squash, pumpkin or sweet potato; broccoli, green beans, vegetarian refried beans.
The list is endless.
Just use approximately one-third cup of the one you choose.","url":"https://recipe.bluelayer.org/recipe/28704/veggie-flavored-pasta-no-egg"},{"id":"28701","title":"Gingerbread Baked in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
molasses","directions":"In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves.
Stir in margarine, water and molasses until well blended.
Pour batter into pan or divide equally among the 5 jars.
Bake in preheated 350F (180C).
oven for 30 to 40 minutes or until cake tester inserted in center comes out clean.
DON'T over-bake!
Cool slightly on wire rack.
Serve warm with lemon sauce.","url":"https://recipe.bluelayer.org/recipe/28701/gingerbread-baked-in-a-jar"},{"id":"28689","title":"Weight Watchers Parmesan Chicken Cutlets","ingredients":"cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
spices, paprika
spices, parsley, dried
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 400F
In a resealable plastic bag, combine cheese, crumbs, and all seasonings and shake well
Transfer mix to plate
Dip each chicken breast into cheese mixture, turning to coat all sides
Arrange on a nonstick baking sheet
Cook for 20-25 minutes, or until the chicken is cooked through","url":"https://recipe.bluelayer.org/recipe/28689/weight-watchers-parmesan-chicken-cutlets"},{"id":"28676","title":"100% Whole Wheat Peanut Butter and Jelly Bread","ingredients":"water, bottled, generic
peanut butter, smooth style, without salt
strawberries, raw
sugars, brown
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vital wheat gluten
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place water, peanut butter, jelly, brown sugar, salt, baking soda, baking powder, gluten, 3 1/3 cups plus 1 tablespoon whole wheat flour, and yeast, respectively, in the pan of a bread machine.
Select 1 1/2 Pound Loaf, Medium Crust, Wheat cycle, and press Start.","url":"https://recipe.bluelayer.org/recipe/28676/100-whole-wheat-peanut-butter-and-jelly-bread"},{"id":"28666","title":"Salsa Bread (Abm)","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
spices, coriander seed
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
water, bottled, generic
sauce, salsa, ready-to-serve","directions":"Place ingredients in bread machine in the order recommended in the manufacturer's instructions.
Select Basic/White cycle.","url":"https://recipe.bluelayer.org/recipe/28666/salsa-bread-abm"},{"id":"28653","title":"French Bread with Homemade Bread Starter","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
water, bottled, generic
salt, table
honey","directions":"Add all of the ingredients to the bread maker and leave to knead (stop after 10 minutes).
When kneaded, leave to rest for a further 10 minutes inside the bread maker pan.
Cover the pot in cling film to prevent the dough drying out.
Leave to prove until it has doubled or tripled in size.
If it's summer leave for 4-5 hours and if it's winter remember to leave it in a warm place.
Actually you can leave the dough in the bread maker pan (like Step 2) or leave it to rise in an airtight container.
Punch out the excess gas and roll flat.
Gently roll the dough up away from you.
If you have a big oven please do this on an oven plate.
When rolled, pinch the seam closed and place the bread seam-down.
If it's summertime, please leave to prove in the oven inside a 45l plastic bag full of air.
(Prove for 1 hour if it's summertime).
When the dough has doubled or tripled in size, score it a few times and bake for 15-20 minutes in an oven preheated to 200C.
Please don't spray the bread with water.
The soft french bread is ready.
Cut the bread and eat as-is or use for sandwiches.
This is what your bread should look like at the second proofing.
We put it in a plastic bag filled with air to stop any sticking.
The end of the bag should be firmly secured with rubber bands.","url":"https://recipe.bluelayer.org/recipe/28653/french-bread-with-homemade-bread-starter"},{"id":"28650","title":"Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Firstly, pre-heat your oven to 180 degrees C.
Cream butter and sugar together in a mixing bowl.
In a separate bowl, mix flour with salt.
Combine the flour-salt mixture with the creamed butter and sugar mixture.
Mix well.
Pat in a greased pan or roll to 1/4 inch thickness.
Cut into shapes.
Prick with a fork.
Bake for 8 minutes.
Cool.
Serve.
You could also wrap these up in a pretty paper or coloured plastic wrap decorated with ribbons and give these away as gifts to near and dear ones/family and friends.","url":"https://recipe.bluelayer.org/recipe/28650/shortbread"},{"id":"28646","title":"Dampi's homemade bread","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine all dry ingredients and butter in mixing bowl.
Reserve 1/4 lb flour for dusting and rolling
Mix on speed 2 until butter is crumbled into flour
Pour 1.5 cups water in the middle of mixture and continue to knead on speed 2 until a big ball is formed, if dough is a too sticky sprinkle some flour on it and keep mixing, if it is too stiff add a little at a time of the remaining water and continue to knead
Sprinkle a flat clean dry surface with flour remove dough from mixer and knead on surface till smooth, let rest fot 5 to 10 mins while u grease and flour a flat baking sheet or 5 loaf pans
Cut into 5 equal parts roll into balls and let rest for 5 to 10 mins while u clean up and wash the dishes used
Shape into a loaf and put into loaf pans if you used a flat baking sheet go to the next steps
Roll each one flat and then into a log, spreading 6 drops of water over flat dough so it will stick together nicely.
put on flat sheet and leave to rest for half an hour
Bake at 170c for about 30-35 mins in the middle of the oven or until lightly brown.
remove from pan and cool on a towel","url":"https://recipe.bluelayer.org/recipe/28646/dampis-homemade-bread"},{"id":"28645","title":"1940's Original Sloppy Joes","ingredients":"beef, grass-fed, ground, raw
salt, table
onions, raw
peppers, sweet, green, raw
catsup
mustard, prepared, yellow
vinegar, distilled
sauce, worcestershire","directions":"Brown ground beef in skillet.
Drain grease.
Add salt, onion & green pepper to beef in skillet.
Simmer for 10 minutes until sweating and starting to get translucent.
Add remaining ingredients to skillet.
Mix well.
Taste.
Adjust if necessary for personal tastes.
Reduce heat, cover and simmer for 25-30 minutes.
Stir occasionally.
Serve on toast bread or hamburger buns.","url":"https://recipe.bluelayer.org/recipe/28645/1940s-original-sloppy-joes"},{"id":"28642","title":"Buttermilk Biscuits and Pepper Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
lemon juice, raw
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Pre-heat oven to 425F.
In a medium sized bowl, add flour and shortening.
Cut in shortening until it looks like coarse breadcrumbs.
Add buttermilk and stir until soft dough forms.
Pour onto a board floured with 1/3 cup flour.
Roll into a ball and lightly knead for about 5 minutes.
Gently pat out dough until about 1/3 inch thick.
Using a 1 1/2 to 2 inch round biscuit cutter, cut out biscuits.
Re-knead remaining scraps to make more biscuits.
Place on ungreased cookie sheet, about an inch apart.
Bake at 425F for 15 to 20 minutes or until desired color is reached.
For gravy:.
In a medium sized skillet, melt shortening until hot but not smoking.
Add 1/3 cup flour and stir until it looks like a paste.
Add 1/2 cup milk; stir until smooth.
Add rest of milk, stirring with wire whisk constantly until all lumps are gone.
Add salt and pepper to taste.
Turn off heat and let sit for 5 minutes to thicken.","url":"https://recipe.bluelayer.org/recipe/28642/buttermilk-biscuits-and-pepper-gravy"},{"id":"28616","title":"Apple and Black Currant Fudge Crumble","ingredients":"apples, raw, with skin
currants, zante, dried
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
butter, without salt","directions":"Peel and core the apples.
Cut into chunks.
Mix with the blackcurrants.
Add demerara sugar and tip into an ovenproof dish.
Preheat the oven to 200C/400F/gas mark 6.
Preheat a baking sheet.
Sift the flour with the salt into a bowl.
Rub in the butter and when the mixture resembles coarse breadcrumbs, mix in the sugar.
Stir through the fudge pieces.
Sprinkle with mixture over the apples and blackcurrants.
Bake on the baking sheet for 45 minutes or until hot and slightly browned on top.","url":"https://recipe.bluelayer.org/recipe/28616/apple-and-black-currant-fudge-crumble"},{"id":"28613","title":"Apple Harvest Rice Recipe","ingredients":"carrots, raw
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
apple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
sugars, brown
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
spices, cinnamon, ground
raisins, seeded
onions, spring or scallions (includes tops and bulb), raw
apples, raw, with skin
seeds, sesame seeds, whole, dried","directions":"Cook carrots in margarine til tender-crisp, about 5 min.
Add in water, apple juice, lemon juice, brown sugar, salt, rice, cinnamon and raisins.
Bring to a boil.
REDUCE heat, cover and simmer til rice is tender and liquid is absorbed, about 15 min.
Gently stir in green onions and apples, heat thoroughly.
Turn into a serving dish and top with sesame seeds.
charset=US-ASCII Content-Transfer-Encoding: 7bit
very versed in Judaism :-) ) ) ) Oh, and you are supposed to have meat too, but I do not know why.
She
I can think of two reasons for the meat.
One is simple - there is a old saying in Judaism (from the days when neither was more than weekly fare any way) - \"There is no simcha [joy] without meat and wine.\"
Every meal in the sukkah should be a celebration (which's why I suggested bread with each meal.)
Another (and this is pure speculation) may harken all the way back to Temple days, when there would be massive, and ever-increasing, extra daily sacrifices during the week of Sukkot.
This is a pilgrimage festival as well, so Jerusalem would be filled with people.
It just makes sense which the extra meat (once the priests and Levites get their shares) would be distributed to the crowds.
I could easily be wrong - anyone know what happened to all the Sukkot sacrifices
One sharp pepper is better than a basketful of melons.
-Jewish Proverb","url":"https://recipe.bluelayer.org/recipe/28613/apple-harvest-rice-recipe"},{"id":"28598","title":"Shortbread Linzer Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
jams and preserves, apricot","directions":"Special equipment: 3 inch round cookie or biscuit cutter, and a smaller cookie cutter that will fit inside the round one for a peek-a-boo of jam that peeks through the top cookie.
Preheat oven to 350 degrees F. 2.
Put the butter and sugar in a large mixing bowl and combine it on medium low speed.
Beat it until it looks creamy and has lightened a bit in color.
Then add the vanilla extract and stir to fully incorporate.
Set aside.
Whisk salt into the flour in a separate bowl.
Add the flour mixture to the butter mixture in 2-3 batches, stirring in between each addition.
Stir until well combined and the dough starts to come together.
The dough will be very crumbly.
Lay a large piece of plastic wrap on a clean, flat surface.
Dump the crumbly dough onto the plastic wrap.
Fold the plastic wrap over the crumblies, and push them together.
The heat of your hands will soften the butter a bit, and it will eventually come together as a mass of dough.
Try to shape it into as close to a rectangle as possible.
Pop it in to the fridge for 20 minutes or so, or until firm.
Unwrap the chilled dough, and roll it out evenly on a floured surface until its rolled into 1/8-inch thickness.
Once the dough has been rolled rather thinly, cut the dough with a 3 inch cookie or biscuit cutter.
I used a circle, but you can use whatever shape you like.
Then take the smaller cutter, and make cut-outs in half of the circles (I used a star cutout).
Remember that these are sandwich cookies, so each one will need a solid bottom, and a top with a shape cut out.
Put the dough pieces on a parchment lined baking sheet, about 2 inches apart.
Bake at 350 degrees F for 20-22 minutes, or until the edges are very lightly browned.
Feel free to roll the cute little centers back into the dough to make additional larger cookies.
Or just bake them as they are, which is what I did.
They only took about 9 or 10 minutes.
Remove cookies from oven and cool for a few minutes on the baking sheet before moving them to a cooling rack to cool completely.
Before serving, spread about 1/2 teaspoon of jam in a thin layer onto all of the the solid cookies.
Then top each with a matching cut-out cookie topper.
Repeat this until all of the cookies are sandwiches.","url":"https://recipe.bluelayer.org/recipe/28598/shortbread-linzer-cookies"},{"id":"28592","title":"California Raisin Peanut Butter Spread","ingredients":"raisins, seeded
apple juice, canned or bottled, unsweetened, without added ascorbic acid
honey
spices, cinnamon, ground
peanut butter, smooth style, without salt","directions":"Measure raisins and apple juice into small saucepan and bring to a boil; reduce heat to medium and simmer 8 to 10 minutes or until raisins have absorbed all of the juice.
Stir in honey and cinnamon; cool slightly.
Stir in peanut butter.
Spread onto graham crackers, bread, mini-bagels apple slices or celery sticks.
Variations: Raisin Peanut Butter Griddlers -- Smear Peanut Butter Spread on whole wheat bread, top with banana slices and grill in a skillet.
Raisin Peanut Butter Tortilla Roll-Ups: Wrap California Raisin Peanut Butter Spread and banana slices in a who;e wheat tortilla and serve in pinwheel slices.
Note: Parents do the prep work, and let the kids assemble the sandwiches or wraps.","url":"https://recipe.bluelayer.org/recipe/28592/california-raisin-peanut-butter-spread"},{"id":"28580","title":"Apple Date Granola Bread (Bread Machine)","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
dates, deglet noor
cereals ready-to-eat, granola, homemade
spices, cinnamon, ground
wheat flours, bread, unenriched","directions":"Add ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select the Whole Wheat Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/28580/apple-date-granola-bread-bread-machine"},{"id":"28561","title":"Classic Spinach Dip","ingredients":"spinach, raw
cheese, parmesan, hard
cream, sour, cultured
shortening, vegetable, household, composite
onions, raw
spices, pepper, black
spices, garlic powder
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"thaw spinach and drain thoroughly.
mix all ingredients.
refrigerate for at least an hour or two to let soup mix rehydrate
serve with crusty bread.","url":"https://recipe.bluelayer.org/recipe/28561/classic-spinach-dip"},{"id":"28553","title":"Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
lard
salt, table","directions":"Sieve flour and salt into mixing bowl.
Cut fat into small pieces, rub into flour with finger tips and thumbs until mixture looks like breadcrumbs.
Mix in as little cold water as possible using knife blade to form stiff dough.
Cover with clingwrap and let rest in fridge for 1/2 hour.
Flour pastry board lightly and turn pastry out onto it .
Knead slightly.
Roll out with slightly floured rolling pin to apox 0.5 thickness, shape to dish.","url":"https://recipe.bluelayer.org/recipe/28553/shortcrust-pastry"},{"id":"28523","title":"Crusty Potato Bread - Bread Machine","ingredients":"wheat flours, bread, unenriched
potatoes, raw, skin
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select White Bread Cycle; press Start.
My machine takes 2 1/2 from start to finish (baked).","url":"https://recipe.bluelayer.org/recipe/28523/crusty-potato-bread-bread-machine"},{"id":"28512","title":"Blueberry Oatmeal Bread - ABM","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oats
salt, table
sugars, granulated
butter, without salt
blueberries, raw","directions":"Bring all ingredients to room temperature and pour except blueberries into bakery, in order.
Bring all ingredients to room temperature.
Pour undrained blueberries into 2-cup measure.
Add water or drain juice so total volume is 1 1/2 cups.
Set \"baking control\" to medium.
Select \"white bread\" and push Start.","url":"https://recipe.bluelayer.org/recipe/28512/blueberry-oatmeal-bread-abm"},{"id":"28508","title":"Dj's \"true\" Salt Rising Bread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Pour milk onto dry ingredients and stir.
Keep warm overnight until foamy.
I place it in a yogurt maker which will maintain a constant temperature.
You must get the foamy and smelly \"rotten cheese\" smell or it will not work!
This is called a \"raisin\".
After \"raisin\" has foamed and has the smell, in a medium sized bowl, add 2 cups of warm water to the mixture.
Then add enough flour, (about 1 1/2 cups) to make a thin pancake like batter.
Stir and let rise again until it becomes foamy.
This will usually take from 2 to 3 hours.
Next, add one cup of warm water for each loaf of bread that you want to make.
( e.g., 3 cups of warm water will make 3 loaves of bread).
To this add about 10 cups of flour.
Knead well, about 8 to 10 minutes.
Then form into loaves and put into well greased loaf pans.
Grease tops of loaves.
Let rise again, until double, in a warm place.
( I place mine in the oven with the oven light on.)
This will take from 2 to 6 hours.
Bake at 300 deg.
for 30 to 45 minutes, or until loaves sound hollow when tapped on the bottom.
Let cool.
Tastes excellent toasted.
Freezes Well!
Enjoy!
NOTE: You can make up to 6 loaves with this Starter.
I chose to make 3.","url":"https://recipe.bluelayer.org/recipe/28508/djs-true-salt-rising-bread"},{"id":"28506","title":"Best Soft White Bread Ever","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"I use a Kitchenaid mixer with a dough hook but I am sure you could make the dough in a bread machine.
Just follow your machines instructions.
Place all of the dry ingedients in the mixing bowl and turn the mixer on low to blend the ingredients.
Warm the liquids until to about 100 deg.
F. and add to the mixer.
Mix until the dough pulls away from the sides of the mixing bowl.
Then allow the mixer to run on the second lowest setting to knead the dough.
This will take about 10 minutes.
Dependng on the humidity, you may have to add another tablespoon of water (or two).
Remove the dough hook and form the dough into a ball, Slightly oil the dough ball and place it back into the bowl to rise.
Depending on the temperature this may take 1 to 3 hours.
I like to put it in a cool area to have this step to the longest time possible.
Let the dough rise until doubled in volume.
Punch down the dough and shape in into the shape of your choice.
I prefer a football shape with blunt ends.
Place on parchment paper and put on a peel or a flat cookie sheet to facilitate putting it in the oven.
Cover with plastic wrap and a towel and allow it to rise a second time.
This will take 1 to 1.5 hours.
Preheat the oven and the pizza stone to 400 Deg F.
After the dough has almost doubled in size remove the towel and plastic wrap.
With a sharp knife cut a slash along the top of the loaf.
Mist the loaf with a spray bottle of water and slide it off of the peel (or cookie sheet) onto the pizza stone and cover with the inverted Aluminium pan.
Bake for 15 to 20 minutes and remove the Aluminium pan, Bake for another 15 to 20 minutes or until the crust is the color you like, and the bottom sounds hollow when you tap it.
Allow to cool before you try to cut this bread.","url":"https://recipe.bluelayer.org/recipe/28506/best-soft-white-bread-ever"},{"id":"28482","title":"Irish Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and sugar together until light and fluffy.
Sift in cornstarch and flour; mix well.
Press into a 10 3/4 by 7 inch pan.
Prick all over with a fork.
Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
Remove from pan and sprinkle with powdered sugar.
Cut into 20 finger shaped cookies.","url":"https://recipe.bluelayer.org/recipe/28482/irish-shortbread-cookies"},{"id":"28475","title":"Peanut Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, corn, peanut, and olive","directions":"In a mixing bowl, cream together the butter and sugar.
Blend in the flour.
Stir in the peanuts.
On a lightly floured board, roll out the dough into about 1/2-by-2-inch rectangles, roughly.
Transfer the cookies to baking sheets.
Score the tops of the cookies in grid fashion with the edge of the paring knife.
Place the baking sheets in the refrigerator for 45 minutes.
Meanwhile, preheat the oven to 375 F. Place the baking sheets in the oven and reduce the temperature to 325.
Bake for about 25 minutes, or until the bottoms are golden.
Cool.","url":"https://recipe.bluelayer.org/recipe/28475/peanut-shortbread"},{"id":"28474","title":"Maple Walnut Arugula Salad","ingredients":"wheat flours, bread, unenriched
arugula, raw
grapes, red or green (european type, such as thompson seedless), raw
cheese, goat, soft type
oil, olive, salad or cooking
oil, olive, salad or cooking
syrup, maple, canadian
rice vinegar,
spices, pepper, black
salt, table","directions":"Toss bread cubes with olive oil and bake at 400F for ten minutes or until golden.
Whisk together vinaigrette ingredients.
Toss arugula with vinaigrette and top with remaining ingredients.","url":"https://recipe.bluelayer.org/recipe/28474/maple-walnut-arugula-salad"},{"id":"28471","title":"Kenzie's Homemade Chicken Nuggets","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched","directions":"Take chicken, dip in flour, then egg, then a mixture of equal parts toasted wheat germ and Italian bread crumbs.
Pan fry in olive oil until chicken is done.","url":"https://recipe.bluelayer.org/recipe/28471/kenzies-homemade-chicken-nuggets"},{"id":"28461","title":"Walnut Vanilla Bean Shortbread","ingredients":"butter, without salt
sugars, brown
beans, snap, green, raw
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"Preheat oven to 350 F. Put the butter and sugar into a mixing bowl and use a hand mixer (or stand mixer) to cream them together.
Add the vanilla and mix until combined.
Add the flour and mix until just crumbly.
Finally mix in the walnuts until evenly distributed.
Press the mixture into the bottom of a round 8-inch pan (I had to wet my hands slightly to keep the dough from sticking).
Bake at 350 F for 20-25 minutes or until the edges are golden brown.
Remove from oven, gently cut into wedges, and let them cool completely in the pan before removing.
Once the shortbread is completely cool ...
DEVOUR!","url":"https://recipe.bluelayer.org/recipe/28461/walnut-vanilla-bean-shortbread"},{"id":"28447","title":"Mediterranean Olive Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking
olives, ripe, canned (small-extra large)
corn, sweet, white, raw","directions":"Lay a clean kitchen towel on a cookie tray and dust liberally with cornmeal.
Set aside with another towel beside it.
You will also need a large Dutch oven or heavy ceramic pot with a lid.
Combine the flour, yeast and salt together in a large bowl.
Add the warm water and gently mix together with your hand until the dough starts to come together.
Take the dough out of the bowl and knead very gently into a ball shape.
Coat the same bowl with the olive oil and return the dough into the center of it.
Cover and seal well with a sheet of plastic wrap.
Let it sit until it doubles in size.
Once it has risen, take dough out of the bowl and lay it on your work surface.
Roughly press the dough into a flat circle and sprinkle about half of the olives on top.
Fold the dough over on itself, hiding the olives and press down again to form a flat shape.
Lay the rest of the olives onto the dough and fold dough over again, this time forming another ball shape.
Lay the dough onto the cornmeal dusted towel, seam side down.
Dust the top of the dough with some extra cornmeal and cover with the second towel.
Let dough rest until its almost doubled in size again.
Watch it closely and when you see that its almost ready, preheat your oven to 450 F and place the empty pot into it.
When the oven has reached its temperature, take off the top towel and using a sharp serrated knife, cut two slits across the top of the dough.
Take the pot out of the oven and very carefully lift dough off of the towel and drop it into the pot.
Place the lid on and put it back into the oven.
Bake for 30 minutes.
After 30 minutes, take the lid off of the pot and bake for a further 20-30 minutes, or until the crust is golden and crispy.
Remove from oven and set pot on a rack.
Let bread cool before slicing.
Adapted from Jim Lahey.","url":"https://recipe.bluelayer.org/recipe/28447/mediterranean-olive-bread"},{"id":"28444","title":"Barefoot Contessa's Shortbread Hearts - Ina Garten","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 350F.
In the bowl of an electric mixer with the paddle attachment (I use a standard Kitchen Aid hand mixer with regular blades), cream together the Butter and 1 Cup of the Sugar until they are just combined.
Add the Vanilla.
In a medium bowl, sift together the Flour and Salt; then add them to the Butter and Sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk.
Wrap in plastic and chill for 30 minutes.
Roll dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter (I roll the dough between two sheets of flour-dusted waxed paper -- no sticking!
).
Place the hearts on an ungreased sheet pan and sprinkle with sugar (I line the baking sheets with parchment paper).
Bake for 20 to 25 minutes (time will vary based on the size/shape/thickness of your cookie dough), until the edges begin to brown.
Allow to cool to room temperature.
Leave plain or dip in or paint with melted chocolate or Royal Icing.
A NOTE FROM INA: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them.
I cut out the cookies days ahead and bake them the day I serve them.
For me, I loosely wrap each baked cookie in bakery-type waxed 'tissue' paper and store them in the fridge in a tightly sealed Tupperware-type container -- they will keep for weeks this way and still taste great!","url":"https://recipe.bluelayer.org/recipe/28444/barefoot-contessas-shortbread-hearts-ina-garten"},{"id":"28435","title":"Peanut Butter Balls","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
peanut butter, smooth style, without salt
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Mix Rice Krispies, sugar, peanut butter and butter thoroughly, and roll into small balls.
Place balls on bread pan covered with wax paper and put in the freezer until firm.
Melt chocolate or candy coats in a double boiler on low heat.
Dip balls in candy melts and place on a bread sheet covered with wax paper.
Set back in the freezer until they harden.","url":"https://recipe.bluelayer.org/recipe/28435/peanut-butter-balls"},{"id":"28434","title":"Bread Bowls by King Arthur","ingredients":"wheat flour, white, all-purpose, unenriched
semolina, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":".Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough.
Allow the dough to rise, covered, for 1 to 1 1/2 hours.
Divide the dough into five pieces, and form them into round (not flattened) balls.
Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they've almost doubled in size.
Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin.
Just before placing the bread bowls in the oven, mist them heavily with water.
Bake the bread bowls in a pre-heated 425F oven for 18 to 22 minutes, until they're a deep, golden brown.
Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.
Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides; (reserve the insides to make bread crumbs).
Yield: 5 large bread bowls.","url":"https://recipe.bluelayer.org/recipe/28434/bread-bowls-by-king-arthur"},{"id":"28433","title":"Soft and Fluffy White Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin","directions":"Combine all ingredients (reserve about 1/2 cup of flour) and mix thoroughly in a large mixing bowl.
Add reserved flour a tablespoon at a time to mixture until a soft, smooth dough is formed.
You may not need the whole amount or you may need more.
Anyway, add JUST enough flour until dough comes away from bowl and it doesn't stick to your fingers (ie the dough becomes manageable) Remember, the more flour you add while kneading, the heavier and drier your loaf will be.
Turn dough out on lightly greased surface and knead for a while, about 10mins.
Cover and let rise for about 1 hour, until puffy (dough might not double in bulk).
Transfer dough to a lightly greased surface and shape it into a 8\" log.
Transfer log to a lightly greased loaf pan (8 1/2\" x 4 1/2\"), cover the pan with plastic proof cover (i just cover with a greased cling wrap, loosely).
Let dough rise for about 1 hour, until outer edge has risen about 1\" over the rim of the pan.
Preheat oven to 350F.
Uncover pan and bake for 35-40mins, tenting lightly with foil for the final 10-15mins if the top is browning too quickly.
Remove bread from oven, take it out of the pan, and cool on wire rack.
After 15mins, brush with butter, if desired; to give loaf an exceptionally soft crust.
NOTE 1: I've tried substituting 2 tbsp lecithin granules for half of the butter (2 tbsp lecithin+ 2 tbsp butter)- it makes an even more tender loaf, and extends the shelf life a bit.
NOTE 2:You may also use 1/4 cup nonfat dry milk+ 1 1/8 cup of lukewarm water to replace the milk called for in recipe.
NOTE 3: Potato flour (1/4 cup) may be replaced with 1/3 cup potato flakes.
Cinnamon Sticky Buns - Combine 3 TB brown sugar and 1 tsp cinnamon.
Lightly beat 1 egg.
Roll out the dough after the 1st rise into a rectangle about 1/3\" thick.
Brush egg over the dough, and sprinkle the cinnamon-sugar.
If you like, you can also sprinkle 1/4 cup of dried cranberries or raisins, and 1/4 chopped toasted almonds/walnuts/pecans.
Roll up dough, from the long side, into a log.
Pinch the edges to seal (brush edges with egg glaze if necessary).
Cut the log into 12-14 equal pieces.
Place into greased muffin cups/two 8\" round pans.
Let rolls rise for another 45mins - 1 hr, brush egg glaze again and bake for 25mins until lightly brown.
Brush with softened butter after the rolls came out from the oven, if desired.
Ham & Cheese Buns- You will need 2 slices of ham, chopped (I use honey-glazed ham) and 2 oz.
/ 1/2 cup cheddar cheese, grated.
Lightly beat 1 egg.
Roll out the dough after the 1st rise into a rectangle about 1/3\" thick.
Brush egg over the dough, and sprinkle the chopped ham and cheese (reserve 2 tablespoon).
Roll up dough, from the long side, into a log.
Pinch the edges to seal (brush edges with egg glaze if necessary).
Cut the log into 12-14 equal pieces.
Place into greased muffin cups/two 8\" round pans.
Let rolls rise for another 45mins - 1 hr.
Just before baking, brush egg glaze and sprinkle reserved cheese and bake for 25mins until lightly brown.
Brush with softened butter after the rolls came out from the oven, if desired.","url":"https://recipe.bluelayer.org/recipe/28433/soft-and-fluffy-white-bread"},{"id":"28419","title":"Ari's Basic Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
honey
water, bottled, generic","directions":"Add in ingredients in order suggested by your bread machine manual.
This is intended for a 3 c. bread maker, if your machine is smaller just scale it accordingly.
Similarly, your bread maker may suggest using less than 1 TB yeast.
For a particularly festive bread try adding 1 TB basil 1 TB tarragon 1 tsp rosemary minced garlic...","url":"https://recipe.bluelayer.org/recipe/28419/aris-basic-bread-recipe"},{"id":"28397","title":"Molasses Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325 degrees.
Spray 9X4 inch loaf pan with non stick spray.
Sift dry ingredients together.
Mix liquid ingredients together, then add to dry mixture.
Blend well with electric mixer.
Pour into prepared loaf pan.
Bake for 1 and 1/2 hours.
Cool for 10 minutes in pan, then turn out and cool completely.
Delicious with cream cheese.
Freezes well.","url":"https://recipe.bluelayer.org/recipe/28397/molasses-bread"},{"id":"28391","title":"Skillet Biscuit Bread","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking","directions":"Combine flour, buttermilk, and oil in a large bowl and stir with a fork (do not overmix).
Using floured hands, gently knead dough in bowl to form a ball; dough will be sticky.
Generously oil a straight sided, heavy 8 or 9 inch skillet and set over medium heat.
Pat dough into skillet.
Cook over medium heat until set and browned in spots on the bottom, 7 to 8 minutes.
Using a spatula, slide or lift onto a plate.
Invert into a skillet and cook until other side is browned in spots and bread is thoroughly cooked, 5 to 6 minutes.
Transfer to a plet and cut into wedges; serve hot, warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/28391/skillet-biscuit-bread"},{"id":"28390","title":"Homemade Easy Bread","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Mix the dough: Put the milk and butter in a bowl, and warm them up for 60 seconds (at 500 to 600w).
Add the dry yeast and mix in with a whisk.
Next, add the sugar, then the salt, then add 1/2 of the bread flour.
When the mixture is no longer floury, add the rest of the bread flour.
Mix it round and round with cooking chopsticks until the dough comes together.
1st rising (proofing): Press a sheet of kitchen parchment paper on the dough so that it adheres to it, and microwave on a low setting (at 150-200w) for 60 seconds.
When the dough comes out of the microwave, the 1st proofing is done!
!
The basic bread dough is now complete.
It won't have risen at this point so it won't look any different.
Shape the dough: Flour the work surface and the top of the dough a little, and divide the dough into 12 pieces.
Flour your hands too, and pull the dough to roll in the seams and form round balls.
Pinch the seams closed securely.
Line up the rolls seam side down on a work surface, cover with a sheet of kitchen parchment paper and put a tightly wrung out moistened kitchen towel on top of that.
Leave to rest for 10 minutes.
Press down gently on the dough to deflate.
Round off the dough again, pulling the seams into the middle.
Pinch the seams closed securely.
2nd rising/proofing: Line a heatproof plate with kitchen parchment paper, and gently place the dough balls around the edge of the plate.
Cover with a piece of kitchen parchment paper.
Place 4 disposable chopsticks on the bottom of the microwave, so that the bottom of the dough will be microwaved too.
Place the plate with the dough on top of the crossed chopsticks, and microwave on a low setting (150 to 200w).
If you are doing all 12 rolls in one go, microwave for 60 seconds, if doing it in two batches of 6 each, 30 seconds per batch.
Take the plate out, and transfer the dough, kitchen parchment paper and all, onto a baking sheet.
Cover with a tightly wrung out moistened kitchen towel and leave at room temperature for 10 to 20 minutes, until the dough increases to 1.5 times its original size.
Preheat the oven to 200C in the meantime.
Bake: Take the kitchen towel and the paper on top, put the baking sheet on the upper rack of the oven, and bake for 8 to 10 minutes.
When the sides of the rolls are golden brown, they're done!
!","url":"https://recipe.bluelayer.org/recipe/28390/homemade-easy-bread"},{"id":"28387","title":"Cinnamon Apple Oat Loaf (ABM)","ingredients":"water, bottled, generic
apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
oats
oat bran, raw
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Place everything in bread machine in order recommended by the manufacturer.","url":"https://recipe.bluelayer.org/recipe/28387/cinnamon-apple-oat-loaf-abm"},{"id":"28367","title":"Chicken or Turkey Broccoli Casserole","ingredients":"broccoli, raw
ground turkey, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
salad dressing, mayonnaise, regular
lemon juice, raw
cheese, cheddar
butter, without salt
bread crumbs, dry, grated, plain","directions":"Layer broccoli on bottom of greased 9x13 inch baking dish.
Layer chicken or turkey over broccoli.
In a saucepan, melt the 6 tablespoons butter.
Stir in the flour, salt and pepper.
Gradually stir in the milk and continue until the white sauce is smooth and comes to a boil.
Remove from heat.
Combine mayonnaise and lemon juice with white sauce and pour over chicken and broccoli.
Sprinkle with cheese.
Melt 2 tablespoons butter.
Stir in bread crumbs and sprinkle over casserole.
Bake at 350F (180C) F for 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/28367/chicken-or-turkey-broccoli-casserole"},{"id":"28356","title":"Garlic Bread Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
cheese, parmesan, hard
spices, garlic powder
spices, rosemary, dried","directions":"Pop popcorn in a air popper according to manufacturer's instructions; transfer to a large bowl.
Drizzle butter over popcorn; stir to evenly coat.
Sprinkle Parmesan cheese, garlic salt, and rosemary over popcorn; toss to coat.","url":"https://recipe.bluelayer.org/recipe/28356/garlic-bread-popcorn"},{"id":"28355","title":"Gingerbread Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt
shortening, vegetable, household, composite
molasses
cream, fluid, heavy whipping
sugars, granulated
jams and preserves, apricot
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 450.
Mix flour, sugar, baking powder, salt and spices in a large bowl.
Cut cold butter into small pieces and cut into flour until it is in small crumbs.
Add shortening and cut it in well.
In a small bowl, put 3/4 cup plus 2 tablespoons whipping cream and molasses.
Mix well.
Stir cream/molasses mixture into flour mixture and shape into a loose ball.
Pour dough onto a floured board and shape into a think patty - about 1/2 inch thick.
Cut dough into biscuits.
Place biscuits on a lined baking sheet.
Brush biscuits with remaining cream and sprinkle with coarse sugar or vanilla sugar.
Bake for 10-12 minutes, until lightly browned and a toothpick in the center comes out clean.
Cool biscuits slightly on a rack for a few minutes but serve while still warm.
Serve split, with a dollop of jam in the middle and whipped cream on top.","url":"https://recipe.bluelayer.org/recipe/28355/gingerbread-cream-biscuits"},{"id":"28333","title":"Bread Machine Cuban Bread Recipe","ingredients":"water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
seeds, sesame seeds, whole, dried","directions":"Place all ingredients except butter and sesame seeds in a bread machine according to manufacturer's directions.
Bake as for French bread.
When bread is done, brush the loaf lightly with melted butter and sprinkle sesame seeds over all sides.","url":"https://recipe.bluelayer.org/recipe/28333/bread-machine-cuban-bread-recipe"},{"id":"28332","title":"Homemade Naan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, canola
butter, without salt","directions":"Combine flour, sugar, salt, and baking soda in the bowl of an electric mixer fitted with the paddle attachment.
Stir to combine.
Combine milk, water, and oil in a medium bowl.
Whisk to combine.
With the mixer running, pour wet ingredients into dry ingredients.
As soon as the mixture comes together, switch attachment to a dough hook, and mix until dough is smooth and no longer sticky.
Do not over-mix.
Cover bowl with plastic wrap, and set aside at room temperature for 1 hour.
Place a pizza stone on a top rack of the oven, positioned approximately 6 inches below the broiler.
Preheat oven to 500 degrees F for at least 30 minutes.
Divide dough evenly into 5 pieces.
On a lightly floured surface, roll each piece into an 8-inch circle.
Turn oven to broil.
Carefully slide one circle of dough onto the preheated pizza stone, and broil until bread is bubbled and golden brown, about 2 to 3 minutes.
Watch carefully, as the bread can burn very quickly.
Repeat with remaining dough rounds.
Brush the warm bread with melted butter, and serve immediately.","url":"https://recipe.bluelayer.org/recipe/28332/homemade-naan-bread"},{"id":"28327","title":"Dad's Singing Hinnie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
cream, whipped, cream topping, pressurized
lard
raisins, seeded
orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees.
Sift flour, salt, baking soda, and cream of tartar into mixing bowl.
Rub in the lard with fingertips until mixture resembles crumbs.
Stir in raisins and candied orange peel.
Stir in milk, adding enough to make soft, slightly sticky dough.
Turn dough onto floured board and shape into round loaf about two inches thick.
Work dough lightly or it will be tough.
Turn loaf floured side up and set on lightly greased baking sheet.
Bake at 400 degrees until browned and a toothpick inserted in the center comes out clean (about 20 minutes).
Cool on a rack.
Just before serving, slice and spread with butter.
TIP: Lard gives more flavor, but shortening makes a lighter bread.","url":"https://recipe.bluelayer.org/recipe/28327/dads-singing-hinnie"},{"id":"28323","title":"100% Spelt Bread (Bread Machine)","ingredients":"beverages, almond milk, unsweetened, shelf stable
oil, olive, salad or cooking
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Please ingredients in loaf pan in order suggested by manufacturer.
(The above order is for my Black & Decker bread machine).
Set to Rapid Bake, Light Crust.","url":"https://recipe.bluelayer.org/recipe/28323/100-spelt-bread-bread-machine"},{"id":"28320","title":"Feta Cheese Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
cheese, feta
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"Put the warm water in a medium bowl, sprinkle the yeast over the water and stir.
When it starts to bubble, add the flour and start to stir with a wooden spoon (or by hand).
Add the olive oil slowly until the dough is pliable and smooth.
Work in the feta cheese, kneading until evenly distributed throughout the dough.
Cover the dough and let it rest for 30 minutes.
Place the dough on a lightly oiled cookie sheet and flatten with the palms of the hand.
The dough shouldn't be any higher than about 1 1/4 inches.
Score the top lightly in squares or diamond shapes.
Cover with a towel and allow the dough to rise for one hour.
Preheat the oven to 340F (170C).
Bake for approximately 30-40 minutes.
It should be done on the bottom and nicely browned on top.","url":"https://recipe.bluelayer.org/recipe/28320/feta-cheese-bread"},{"id":"28276","title":"Bread Machine Herbed Onion Bread","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
salt, table
wheat flours, bread, unenriched
onions, raw
dill weed, fresh
spices, poppy seed
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"In bread machine put ingredients in, in order given.
Select basic bread setting.
Check dough after 5 minutes of mixing: add 1 to 2 TBL.
of water or flour if needed.
*Timer feature not recomended for this recipe.
Recipe makes a 1-1/2lb.
loaf.","url":"https://recipe.bluelayer.org/recipe/28276/bread-machine-herbed-onion-bread"},{"id":"28274","title":"Gingerbread Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table
butter, without salt
water, bottled, generic
molasses","directions":"Place flour, sugar, soda, baking powder, salt, and spices in mixing bowl.
Blend
Add remaining ingredients and mix together until well blended.
Poor into well greased 9 x 9 x 2 inch baking pan
Bake at 350F for 30 to 40 minutes or until gingerbread springs back when lightly touched in center.
serve warm with Cool Whip or Europe Cream.","url":"https://recipe.bluelayer.org/recipe/28274/gingerbread-cake"},{"id":"28273","title":"Onion Zucchini Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
onions, raw
cheese, parmesan, hard
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
egg substitute, powder
squash, summer, zucchini, includes skin, raw","directions":"Preheat oven to 350 degrees.
Prepare a 9 inch round baking pan by spraying with non-stick cooking spray.
In a bowl, combine the flour, onion 2 tablespoons of the grated Parmesan cheese, baking powder, salt and baking soda.
In a small bowl, mix the buttermilk, oil, egg substitute or eggs.
Add the shredded zucchini to the milk mixture, stir to blend.
Add milk mixture to the flour mixture and stir just until blended.
Pour into prepared pan, sprinkle with remaining cheese and bake for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/28273/onion-zucchini-bread"},{"id":"28261","title":"Trinidad Roti Bread # 2","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking","directions":"Mix together warm water, yeast,sugar in bowl.
Sift together flour.
baking powder, & salt into another bowl.
Stir to mix & make a well in centre.
Add yeast mixture & enough water to make a smooth , malleable but firm dough.
dough must not be too sticky or too stiff.
Cover dough with cloth and allow to stand for 1 hour allowing dough to rise.
when risen, pinch off golf size portions of the dough
Form into balls in your hands.
Roll out balls (1 by one )on a floured board into thin flat circles.
Brush or spray griddle with oil & heat until hot.
Cook the roti one at a time until brown on both sides for about 1 1/2 - 2 mins per side.
As you cook the roti, make sure the griddle stays coated with oil.
Keep warm until ready to serve.
To serve fill centre of roti with curry of choice, fold over, wrap, eat & enjoy.","url":"https://recipe.bluelayer.org/recipe/28261/trinidad-roti-bread-2"},{"id":"28256","title":"Old Fashioned Oatmeal Bread","ingredients":"water, bottled, generic
molasses
butter, without salt
wheat flours, bread, unenriched
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched","directions":"Bake on Sweet Bread cycle.
Recipe is for large loaf (1.
5 lb).
Measure all ingredients EXACTLY- close is not\"good enough\".
Water temperature must be between 70 and 80 degrees.
Load ingredients in the pan IN THE ORDER LISTED.
Keep yeast away from liquid, Make indention in flour for yeast.","url":"https://recipe.bluelayer.org/recipe/28256/old-fashioned-oatmeal-bread"},{"id":"28240","title":"Basic Bread Machine Bread (A B M)","ingredients":"water, bottled, generic
salt, table
butter, without salt
honey
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients to your bread pan in the order listed.
Set your machine to 1 lb / white bread.
Alternatively, set your machine for the dough cycle.
When it's finished, take the dough out, shape it into a round loaf, cover, and let rise until doubled.
Bake in a preheated 375 degree oven for 30-40 minutes.
In both cases, cool on a wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/28240/basic-bread-machine-bread-a-b-m"},{"id":"28229","title":"Plain Wraps in the Bread Machine","ingredients":"water, bottled, generic
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bowl of bread machine in the order indicated for your machine.
Process on dough cycle.
Divide dough into 8-10 pieces & let rest a few minutes to relax.
Roll and stretch each piece into 9-10\" circle, dusting with flour as needed to keep from sticking.
In nonstick pan over medium heat, lightly brown on each side, turning with tongs.
Each wrap should puff up slightly.
Stack and keep warm in 190 degree oven until all are done.
Prep time does not include dough prep in bread machine.","url":"https://recipe.bluelayer.org/recipe/28229/plain-wraps-in-the-bread-machine"},{"id":"28223","title":"Pane Pugliese (Italian Peasent Bread)","ingredients":"leavening agents, yeast, baker's, active dry
beverages, ovaltine, classic malt powder
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Dissolve the yeast and malt in the warm water and allow it to stand for approximately 5 to 10 minutes.
Add the additional water (1 cup at room temperature) to the dissolved yeast mixture.
Add the flour and salt to this mixture and continue to mix until the dough begins to hold together.
Knead the dough to a soft, smooth, and elastic consistency.
Place the dough in a lightly floured bowl, and cover the bowl with a cotton or linen towel.
Allow the dough to rise until double in volume (approximately 2 hours).
Gently turn the risen dough onto a flour dusted work surface.
Allow it to rest for 10 minutes.
Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour.
Cup your hands beneath the dough and delicately fold sections of it toward the center rolling it in quarter turns until it is round.
Turn the dough over and gently roll it on the work surface to firm its shape.
Turn the dough over once more and place it on the canvas or board with the smooth side down.
Cover it with a cotton or linen towel.
Allow the dough to rise until it is puffy (approximately 30 minutes).
Gently flatten the dough.
Ease your hands beneath the risen dough and turn it upside-down onto a lightly floured sheet of parchment paper.
Once again, ease your hands beneath the dough, this time stretching it gently from the center out.
Cover it with a cotton or linen towel.
Allow the dough to rise for an additional 30 minutes.
As the dough is rising, place a baking stone in the oven and set the temperature to 500F Allow the oven to heat for 30 minutes.
Lower the oven temperature to 450F Slide a bakers peel beneath the parchment paper.
Make a circular incision on the surface of the dough.
Slide the parchment paper from the peell onto the baking stone.
After 20 minutes, check the oven to see if the loaf is browning evenly.
If the loaf is not browning evenly, turn it around.
If it is browning too quickly, cover the loaf with aluminum foil.
Allow the loaf to bake until it is a deep golden color (approximately 30 more minutes).
Remove the bread from the oven and allow it to cool on a rack.","url":"https://recipe.bluelayer.org/recipe/28223/pane-pugliese-italian-peasent-bread"},{"id":"28218","title":"40-Minute Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Preheat the oven to 200 degrees.
Once the oven reaches 200 degrees, set a timer for 10 minutes.
Using a 2-cup measuring cup, fill it with the warm water.
Sprinkle yeast over the warm water and give it a quick stir so that all of the yeast gets wet.
Be sure to wipe any yeast sticking to the spoon back into the water.
Let the yeast mixture sit for about 5 minutes.
Add bread flour and kosher salt to the large bowl of a stand mixure, and stir a few times to mix.
By this time, the yeast should have started to bloom or look fluffy on the surface of the water.
If not, give it another minute or two.
Add the olive oil into the yeast mixture, and stir it to combine a bit.
The oil wont completely mix with the water.
Turn the mixer on to a medium low setting and gradually pour the yeast and oil mixture into the flour.
Once all the liquid has been added, increase the mixer speed to medium and allow it to mix the dough for one minute.
The dough will be sticky but not gooey.
Pour a little blop (about 1 teaspoon) of olive oil into a large, oven safe bowl.
Take the dough from the mixing bowl, and roll it around in your hands to make a ball.
Put the dough ball into the oil of the other bowl.
Swirl the dough around in the oil, and turn it over to coat the dough completely.
By now, the oven should have been heated to 200 degrees for 10 minutes.
Turn off the oven.
Cover the bowl with the dough in it tightly with plastic wrap.
Place the bowl in the warm oven and close the door.
Now would be an excellent time to verify that you have turned the oven OFF.
Allow dough to rise in the warm oven, in its wrapped bowl for 40 minutes or until dough has doubled in bulk.
Setting a timer is a good idea here, too.
Once the dough has doubled in bulk, remove it from the oven.
Push down dough, and divide in half (or in 8 equal pieces, if you are making mini pizzas or calzones).
Roll pieces into a ball.
What to do from here:
Freeze for later: At this point, you can put the balls of dough into individual zippered freezer bags and freeze for later.
To use, place frozen dough into a large, oiled bowl.
Turn to coat.
Cover with plastic wrap and allow to thaw and rise on the counter for at least 8 hours or until doubled in bulk.
I usually do this first thing in the morning, then it is ready at dinner time.
Make pizza: Roll and/or stretch dough to cover a oiled baking sheet.
Top with sauce and/or the toppings of your choice.
We like to make one pizza brushed with olive oil, shredded cheese, and Italian seasoning, and one with leftover pasta sauce, shredded cheese and pepperoni.
Boring, but tasty.
If I am feeling sassy and want a grown-up pizza, I may put on shredded chicken, carmelized onions, and goat cheese.
Bake in a preheated 500-degree oven for 9-14 minutes, or until cheese is melted, and crust is golden brown.
Make calzone/stuffed pizza: Divide dough into 8 equal pieces, roll or stretch out into a 6-inch (or so) circle.
Pizza toppings make great fillings, just use less wet ingredients and more meat/veggies/cheese.
(Some ideas include browned sausage, cooked, diced potato, onion, and diced roasted red pepper.
Cheese and pepperoni.
Brie with thinly sliced apple and crumbled, cooked bacon.)
Heat filling and place 1/3 cup of warm filling of your choice onto one side of the round, leaving 1/4 inch around the edges.
Fold dough in half over the filling and press the edges to seal.
Then roll about 1/4 inch of the edge from the bottom over the top and press to seal.
Brush the top with olive oil.
Bake in a preheated 450-degree oven for 12-15 minutes or until golden brown.
Make focaccia bread: Roll and stretch dough onto a sheet pan.
Brush the top with olive oil.
Sprinkle with a hefty pinch of kosher salt and 1/2 teaspoon Italian seasoning.
Sprinkle with about 1 cup of freshly grated parmesan cheese.
You could also add a small amount of another topping, such as caramelized onions and crumbled goat cheese, or sliced black olives.
Bake in a preheated 450-degree oven for 12-18 minutes or until cheese is melted and bread is lightly browned.","url":"https://recipe.bluelayer.org/recipe/28218/40-minute-pizza-dough"},{"id":"28217","title":"Orange Wheat Bread (Abm)","ingredients":"orange juice, raw
butter, without salt
molasses
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
orange juice, raw","directions":"Place ingredients in the order according to manufacturer's instructions.
(except the orange segments).
Add the orange segments during the add-in (fruits and nuts) cycle or 5 minutes before the final kneading is finished.","url":"https://recipe.bluelayer.org/recipe/28217/orange-wheat-bread-abm"},{"id":"28212","title":"Brother's Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly till yeast is dissolved.
Stir in salt and sugar.
Mix well.
Set aside for 5 min.
Beat for 5 min, gradually adding flour till the dough begins to pull away from the sides of the bowl.
Turn out on a lightly floured surface.
Knead for 8 to 10 min, till dough is smooth and elastic, adding flour as necessary to prevent stickiness.
Lightly oil a large bowl.
Place dough in bowl and turn to coat on all sides.
Cover with plastic wrap and let rise in a hot, draft-free place till doubled in bulk, about 1 1/2 hrs.
Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hrs or possibly overnight.
Line a baking sheet with kitchen parchment or possibly sprinkle with cornmeal.
Punch down the dough.
Divide in half, shape into 2 round loaves, and place on the baking sheet.
Carve an X in the top of the loaf and spray with vinegar.
Place in a cool oven and turn the oven on to 400 degrees for 45 min.
Transfer to wire rack to cold.
This recipe yields 2 loaves.
Yield: 2 loaves","url":"https://recipe.bluelayer.org/recipe/28212/brothers-bread-recipe"},{"id":"28183","title":"Lady Bird Johnson's Shrimp Squash Casserole","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
crustaceans, shrimp, raw (not previously frozen)
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
onions, raw
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
butter, without salt","directions":"Preheat oven to 400 degrees.
The squash should be cut into 1/4\" thick slices.
Thoroughly rinse shrimp under cold water and drain.
Heat 2 tablespoons of butter in a saucepan.
Blend in flour, salt and pepper and cook until it bubbles.
Remove the saucepan from the heat and add the chicken broth gradually, stirring constantly.
Bring to a boil and then simmer for 2 minutes.
Blend in the cream and the minced onions, then mix in raw shrimp.
Cover and set aside.
Layer half the squash in a greased 1 1/2 quart casserole dish.
Spoon half the shrimp sauce over the squash.
Repeat with remaining squash and shrimp sauce.
Cover tightly and bake at 400 degrees for 30 minutes.
Meanwhile, toss the breadcrumbs and Parmesan cheese with the tablespoon of melted butter.
After the squash has cooked for 30 minutes, top with the breadcrumb mixture.
Reduce heat to 350 degrees and return the casserole to the oven for 15 minutes or until the crumb topping is golden brown.","url":"https://recipe.bluelayer.org/recipe/28183/lady-bird-johnsons-shrimp-squash-casserole"},{"id":"28176","title":"Onion and Poppy Seed Focaccia","ingredients":"oil, olive, salad or cooking
onions, raw
wheat flours, bread, unenriched
cheese, parmesan, hard
spices, poppy seed","directions":"Preheat oven to 400F.
Oil baking sheet.
Heat 1 tablespoon oil in medium skillet over medium heat.
Add onion and saute until golden, about 7 minutes.
Cool.
Place dough on floured surface.
Fold dough in half.
Using rolling pin, roll out dough to 10x8-inch rectangle.
Transfer to prepared baking sheet.
Drizzle 1 tablespoon oil over dough.
Spread onion atop dough.
Sprinkle with Parmesan and poppy seeds; sprinkle lightly with salt.
Bake until bread is golden, about 18 minutes.
Cut into pieces and serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/28176/onion-and-poppy-seed-focaccia"},{"id":"28164","title":"Honey White Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
honey
salt, table
butter, without salt
wheat flours, bread, unenriched","directions":"In large bowl, mix warm water and yeast.
Add milk, honey, salt, and butter.
Add 4 cups of flour and mix well.
Add in enough remaining flour to make a dough that follows the spoon around the bowl.
Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch.
Place dough in medium greased bowl.
Turn dough over in bowl so that the top is also lightly greased.
Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
Punch down dough.
Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread.
Divide dough into 2 equal parts.
Shape each dough half into a loaf.
Place each loaf in greased, 9 X 5-inch bread pan.
Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
Bake bread at 350F for 40 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped.
Remove breads from pans and let cool on rack.","url":"https://recipe.bluelayer.org/recipe/28164/honey-white-bread"},{"id":"28162","title":"Whole Wheat Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees F and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, combine flours, oats, sugar, baking soda, cream of tartar and salt.
Add 2 tablespoons of softened butter and rub it into the flour mixture with your fingers until it is well combined.
Make a well in the middle of the dry ingredients and pour in the buttermilk.
Stir until it is just combined; it will be sticky and uneven.
Turn the dough out onto a lightly floured surface and gently pat it into an 8-inch round with floured hands.
Transfer it to the prepared baking sheet and cut a 3/4 inch deep cross into the top of the loaf with a very sharp knife.
Bake the loaf for 4045 minutes or until a knife inserted in the center of the loaf comes out clean.
Melt the remaining tablespoon of butter.
Brush the baked soda bread with melted butter and transfer it to a wire rack to cool.
Allow it to cool for at least 30 minutes before cutting into it.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/28162/whole-wheat-soda-bread"},{"id":"28125","title":"Romano Oregano Bread (Abm)","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
cheese, parmesan, hard
sugars, granulated
spices, oregano, dried
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry","directions":"Make per your machine instructions.
Baking time is however long your machine takes.
Hint: If you would like chunks of cheese.
Cut the cheese into 1/2 inch cubes (instead of using grated) and add them at the \"addition\" signal from the machine.","url":"https://recipe.bluelayer.org/recipe/28125/romano-oregano-bread-abm"},{"id":"28122","title":"Easy As Pie 10-Minute No-Rise Thin-Crust Pizza Dough","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table","directions":"Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
Add the remaining ingredients together and knead well, about 2-5 minutes.
If the dough seems a little sticky, dust your hands with some flour and knead again.
Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12\" pie, or half for an 8\" or 9\" pan.
I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc.
on it and use the same baking instructions.
Bake at 500F for 8-12 minutes or until the edges are nice and brown.","url":"https://recipe.bluelayer.org/recipe/28122/easy-as-pie-10-minute-no-rise-thin-crust-pizza-dough"},{"id":"28092","title":"Naturally Sweetened Zucchini Bread","ingredients":"wheat flour, white, all-purpose, unenriched
honey
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
squash, summer, zucchini, includes skin, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a loaf pan and dust with flour.
Mix honey and vanilla extract together in a large bowl until smooth.
Mix flour, baking powder, and salt together in a separate bowl; stir into honey mixture in small portions, integrating each before adding the next.
Fold zucchini into batter.
Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Cool in the pans 5 to 10 minutes before cutting to serve.","url":"https://recipe.bluelayer.org/recipe/28092/naturally-sweetened-zucchini-bread"},{"id":"28089","title":"Geppettos Garlic Parmesan Rolls","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cheese, parmesan, hard
spices, garlic powder
spices, oregano, dried","directions":"Sprinkle yeast and sugar over water in a large bowl.
Stir until combined.
Let the stand until foamy, about 10 minutes.
Add 2 cups bread flour and salt.
Whisk vigorously until smooth, about 3 minutes.
Stir in remaining bread and all-purpose flours, 1⁄2 cup at a time, using a wooden spoon.
The dough will form a shaggy mass and clear sides of bowl.
Turn dough onto a floured surface and knead about 5 minutes, adding more flour, 1 tablespoon at a time, as necessary, until dough is soft, silky and resilient.
It should not be sticky.
Place in a greased bowl and turn once to grease top.
Cover with plastic wrap and let rise until tripled in bulk, 1 1⁄2 to 2 hours.
(At this point, dough can be punched down and placed in the refrigerator to rise again overnight.)
Portion dough into 2-ounce rolls (about the size of a golf ball) and place on lightly greased rimmed baking sheet.
(You can also shape the dough into three 16-ounce loaves if desired.)
Loosely cover with plastic wrap and let rise until doubled, 30 to 40 minutes.
Preheat oven to 400F To prepare topping, combine olive oil, Parmesan cheese, garlic and oregano in a bowl until blended.
Remove plastic wrap from rolls.
Spoon topping over each roll.
Bake 20 to 25 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/28089/geppettos-garlic-parmesan-rolls"},{"id":"28070","title":"Baked Cookie Smoothie","ingredients":"syrup, maple, canadian
ice creams, vanilla
water, bottled, generic","directions":"Pour ingredients into a blender cup.
Blend until smooth and creamy.
Top with whipped cream and garnish with a gingerbread cookie.","url":"https://recipe.bluelayer.org/recipe/28070/baked-cookie-smoothie"},{"id":"28044","title":"Pao De Milho ( Portuguese Cornbread )","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
water, bottled, generic
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw","directions":"Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.
In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.
Let this cool until mixture is lukewarm (should take about 10 minutes).
Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.
Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.
A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.
Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.
If you need to -- and only if you NEED to -- add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.
When smooth and elastic, gather the dough into a ball.
Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.
Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven -- not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.
Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.
Roll the loaf (loaves) in corn flour until well covered, then, if you've made the two small loaves, place on baking sheet, or if you've prepared just the one large loaf, place on pie plate.
Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.
Sprinkle with additional corn flour just before baking.
Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.
Transfer to wire racks and wait impatiently for them to cool.","url":"https://recipe.bluelayer.org/recipe/28044/pao-de-milho-portuguese-cornbread"},{"id":"28034","title":"Creamy Chicken and Mushroom Fettuccine","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mushrooms, white, raw
spices, pepper, red or cayenne
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
spices, basil, dried
spices, pepper, black
spices, paprika","directions":"Cook fettuccine according to package directions.
Coat a large fry pan with cooking spray.
Add chicken & saute until brown and cooked through.
Remove chicken from pan & re-coat pan with spray.
Add mushrooms and red pepper & saute until tender.
Combine mayonnaise, milk, cheese, basil, pepper & paprika.
Add to the vegetables in the fry pan, then add the chicken.
Stir constantly & heat over medium-low heat until thoroughly heated.
Drain pasta & return it to the pot.
Add the vegetable mixture.
Mix well and serve.
I like to serve it with a nice salad and garlic bread.","url":"https://recipe.bluelayer.org/recipe/28034/creamy-chicken-and-mushroom-fettuccine"},{"id":"28031","title":"Beer Bread","ingredients":"alcoholic beverage, beer, regular, all
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Mix all.
Pour in greased pan.
Press down with the back of a wet spoon.
Oil the top.
Bake at 350 degrees (175 C.) for 1 hr and 20 min.","url":"https://recipe.bluelayer.org/recipe/28031/beer-bread"},{"id":"28030","title":"Carrabba's Herb Oil","ingredients":"spices, pepper, red or cayenne
spices, pepper, black
spices, oregano, dried
spices, rosemary, dried
spices, basil, dried
spices, garlic powder
spices, garlic powder
salt, table
oil, olive, salad or cooking","directions":"Mix spices together.
pour them onto plate.
pour evoo over them and serve with fresh bread or use as a chicken marinade -- .","url":"https://recipe.bluelayer.org/recipe/28030/carrabbas-herb-oil"},{"id":"28026","title":"Ginger Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, nutmeg, ground
spices, ginger, ground
pascha, organic bitter-sweet dark chocolate chips,","directions":"Heat oven to 350 degrees.
Line bottom and sides of 13 x 9-inch pan with foil, extending foil 2 inches on 2 opposite sides of pan.
In large bowl, beat butter and brown sugar with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
On low speed, beat in flour, ground ginger and nutmeg until crumbly.
Stir in crystallized ginger.
Press dough firmly in pan.
Prick surface generously with fork.
Bake 18-22 minutes or until light golden brown and set.
Cool 10 minutes.
Remove from pan by lifting foil.
To make 24 squares, cut into 6 rows by 4 rows by pressing down with a long knife (do not use sawing motion).
Cut each square diagonally in half to make triangles.
Cool completely, about 1 hour.
In small mircowaveable bowl, microwave chocolate uncovered on High 1 minute.
Stir; microwave 30 seconds longer, stirring every 15 seconds, until completely melted.
Dip one short, flat edge of each triangular cookie in chocolate; if necessary, shake off any excess chocolate.
Place on waxed paper; let stand until chocolate is set before storing between layers of waxed paper in loosely covered container.
TIP: To quickly set the chocolate, place the dipped cookies in the refrigerator for a few minutes.","url":"https://recipe.bluelayer.org/recipe/28026/ginger-shortbread-cookies"},{"id":"27998","title":"Buckwheat Bread (Gluten and Egg Free)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
vinegar, distilled
seeds, chia seeds, dried
water, bottled, generic","directions":"Put sugar and yeast into lukewarm water.
Mix and let sit 10 minutes.
Mix chia seeds and 6 tbsp water, mix and let sit 3 minutes to gel up.
(This is the egg substitute).
Put flour into bowl.
Make well in center and add chia seeds, salt, yeast mixture and vinegar.
Stir with spoon, mixture should be sludgy and drop off a spoon slowly.
Pour batter into lightly greased loaf pan and spread evenly.
Cover and let rise.
(I put the tin in a plastic bag to let rise)
Let rise 1-2 hours
When done rising bake at 375F for 25-30 minutes.
How I can tell if the bread is done - you can turn the bread upside down and tap bottom.
If it sounds hollow it is done.","url":"https://recipe.bluelayer.org/recipe/27998/buckwheat-bread-gluten-and-egg-free"},{"id":"27996","title":"Native American Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
lard","directions":"Begin by making an open fire oven with coals.
In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes.
In a separate large bowl, mix together the flour, salt, and lard.
Knead thoroughly, and then add the yeast mixture and continue to knead until it has reached a dough consistency.
Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes.
Divide dough in half and knead again to remove any air pockets.
Place each half in a separate aluminum pan and press the dough down.
Push the coals and ashes of the fire to one side, but do not put fire out.
Place the aluminum pans on the clean ground of the open fire oven, and bake for 45 minutes.
Slice and serve with butter.","url":"https://recipe.bluelayer.org/recipe/27996/native-american-bread"},{"id":"27958","title":"Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
molasses
nuts, walnuts, english","directions":"Preheat the oven to 325 degrees F. 2.
Sift and mix the dry ingredients, except the baking soda.
In a separate bowl, combine the soda, buttermilk and molasses.
Add the liquid ingredients to the dry ingredients and mix well.
Stir in the walnuts.
Pour the mixture into a greased bread baking pan and cook for about an hour until well risen and browned on top.
Makes 1 loaf.","url":"https://recipe.bluelayer.org/recipe/27958/brown-bread"},{"id":"27949","title":"Country Club Sour Cream and Dill Dip","ingredients":"dill weed, fresh
dill weed, fresh
lemon juice, raw
cream, sour, cultured
salt, table
spices, pepper, black
onions, raw
salad dressing, mayonnaise, regular","directions":"Mix the dill and lemon juice together to soften the dill.
Blend in all of the other ingredients until almost smooth.
Cover and chill.
SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines","url":"https://recipe.bluelayer.org/recipe/27949/country-club-sour-cream-and-dill-dip"},{"id":"27946","title":"Quick Graham Bread","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
shortening, vegetable, household, composite
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Dissolve sugar in water; add shortening and milk.
Sift white flour, measure, and sift with salt and baking soda.
Add to first mixture.
Add graham flour.
Mix thoroughly.
Bake in well-oiled bread pan, in moderate oven (375 degrees F) 1 hour.","url":"https://recipe.bluelayer.org/recipe/27946/quick-graham-bread"},{"id":"27941","title":"Olive Oil Flatbread (Matzo - Passover Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat oven to 500 degrees.
Add flour, salt and olive oil in a food processor.
Once it is on, pour in 1/2 cup water.
Go on running processor until dough forms a firm ball, rides around on blade and is not at all sticky.
(If you prefer, whisk together the water and oil and add this to machine all at once.)
Cut dough into 12 small balls this is easiest if you cut the ball in half, then half again, then into thirds and flatten each into a 3- to 4-inch patty.
On a well-floured surface, use a rolling pin to roll each patty into a 6 to 8 inch circle.
The shapes can be irregular, but dough should be so thin you can almost see through it.
Place dough on ungreased cookie sheets, sprinkle with sea salt if desired.
You may find using a silicone baking mat helpful.
Prick thoroughly and completely all over with a fork to prevent any puffing up.
Bake for about 2 to 3 minutes, keeping a very close eye on breads they can burn very quickly.
Once they begin to brown, flip and cook for another minute or so on the other side.
Repeat with all the remaining dough and allow to cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/27941/olive-oil-flatbread-matzo-passover-bread"},{"id":"27933","title":"Apricot Fig Bread Recipe","ingredients":"egg substitute, powder
water, bottled, generic
lemon juice, raw
salt, table
oil, canola
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
sugars, brown
leavening agents, yeast, baker's, active dry
figs, dried, uncooked","directions":"Place all ingredients except for filling, into bread machine in order given.
Use dough cycle.
At end of dough cycle, remove dough, place on floured board, cover, and let rest for 10-15 minutes.
Roll out dough.
Spread apricot preserves on dough, and then top with figs.
Roll up and place in greased pan.
Let rise till almost doubled, about 1 hour.
Just before baking, slash top of loaf with a razor blade or possibly a lame.
Bake at 375 deg.for 30-35 minutes.","url":"https://recipe.bluelayer.org/recipe/27933/apricot-fig-bread-recipe"},{"id":"27927","title":"Cheese 'n Onion Bread ( Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
spices, pepper, black
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
onions, raw
spices, basil, dried
cheese, cheddar
wheat flours, bread, unenriched","directions":"Loaf size is 11/2 lb/ 3 cup or 2lb/ 4 cup.
Select loaf size.
Add ingredients to machine according to manufactures directions.
Select white cycle.
Note: I add the ingredients as listed.
I use the basic cycle for the black and decker ( all in one Machine).
11/2lb with a medium crust.
Works great for me.
( takes about a 3 hour cycle).","url":"https://recipe.bluelayer.org/recipe/27927/cheese-n-onion-bread-bread-machine"},{"id":"27918","title":"Shortbread Heart Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 300F (150C).
Cream the butter; gradually add the sugar, beating with an electric mixer until light and fluffy.
Sift together the flour and salt.
Add to the creamed mixture and stir with a wooden spoon to thoroughly combine.
Roll out the dough on a lightly floured board to 1/4 inch thickness.
Cut out with heart-shaped cookie cutters.
Place on an ungreased or parchment-lined cookie sheet.
Sprinkle with red sugar crystals, if desired.
Bake for 30 to 35 minutes, or until lightly browned.
Decorate with icing if desired.
Store in airtight containers with waxed paper between the layers of cookies.","url":"https://recipe.bluelayer.org/recipe/27918/shortbread-heart-cookies"},{"id":"27910","title":"Very Easy Alternative Cheesecake Base","ingredients":"butter, without salt
butter, without salt","directions":"Mix together the cake mix and the butter until resembling bread crumbs, then press into the base of a greased/oiled and lined cake pan/tin.
Bake for 20 minutes at 350 - keep an eye on this as all ovens vary in temperature, watch it doesn't go too brown.
Remove from the oven, allow to cool and then add your chosen filling and cook or chill as the recipe requires.","url":"https://recipe.bluelayer.org/recipe/27910/very-easy-alternative-cheesecake-base"},{"id":"27901","title":"Vegan Cheese Fondue","ingredients":"roland, seasoned rice wine vinegar,
water, bottled, generic
leavening agents, yeast, baker's, active dry
oats
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
cornstarch
lemon juice, raw
spices, onion powder
salt, table
mustard, prepared, yellow
spices, pepper, black","directions":"Put all of the ingredients into a blender.Blend for a few minutes.
Ensure that the oats are ground until fine.
You are aiming for a smooth consistency.
Pour this mixture into a heavy-based saucepan.
Bring to the boil while stirring constantly.
Reduce heat to low and simmer for a few minutes.
Continue to stir until the mixture turns thick and smooth.
Prepare the fondue pot (rub with garlic and or grease with some olive oil.
Pour in the vegan fondue and keep warm in the usual fashion for fondue.
Provide crusty bread and some veggies like broccoli, mushrooms, etc.","url":"https://recipe.bluelayer.org/recipe/27901/vegan-cheese-fondue"},{"id":"27885","title":"Singin' Hinnies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
lard
sugars, granulated
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour, salt and baking powder together into a bowl, then rub in the butter and the lard until the mixture resembles fine breadcrumbs.
Stir in the sugar and fruit and mix to a stiff dough with the milk.
Roll into a ball, then turn out on to a lightly floured surface and flatten into a round cake about 1/2 inch thick.
Lightly grease and heat a frying pan or griddle and place the hinny on it.
Prick the top lightly with a fork and cook for 15-20 minutes, turning once, until golden brown on both sides.
Serve hot, cut into wedges and spread with butter.","url":"https://recipe.bluelayer.org/recipe/27885/singin-hinnies"},{"id":"27881","title":"Unleavened Bread for Communion","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
Mix flour, oil, and salt together in a bowl; add water and mix using a pastry cutter until dough is soft.
Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands.
Bake in the preheated oven until bread is cooked, 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/27881/unleavened-bread-for-communion"},{"id":"27869","title":"Shortbread Jammers","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
jams and preserves, apricot","directions":"Heat oven to 325 degrees.
Lightly butter a 9-by-13-inch baking dish.
In the bowl of a standing mixer (or in a large bowl if using a hand mixer), beat the butter and sugar at medium speed for about 3 minutes.
Add the salt and vanilla and continue to beat until well combined.
Add the flours and continue to beat until the dough comes together.
Press the dough evenly into the prepared pan, smoothing the surface.
Prick it with a fork in about 20 places.
Bake for 35 minutes, or until golden around the edges.
Slide a dull knife along the edges.
Cool for 5 minutes.
Carefully turn the slab of shortbread out onto a clean surface.
With a knife, trim 1 inch from one of the long sides.
Crumble the trimmings into a bowl and cover with plastic wrap.
Cut the rest of the shortbread into 24 squares and allow to cool.
Spread a thick layer of jam on each square, and then sprinkle with the crumbs.
Layered between plastic wrap or wax paper in an airtight container, the cookies will keep for 3 to 4 days.","url":"https://recipe.bluelayer.org/recipe/27869/shortbread-jammers"},{"id":"27857","title":"Bauernbrot Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
margarine, regular, 80% fat, composite, stick, without salt
seeds, sunflower seed kernels, dried","directions":"Mix the flours in a large bowl.
Dissolve the yeast in a well in the center of the flour with 3 TBS water.
Sprinkle salt on dry flour.
Add in margarine and rest of water and stir with a spoon till smooth.
Turn onto work surface and knead 10 to 15 min.
Form into a ball.
Place into an oiled bowl and cover with plastic wrap and a towel.
Allow to rise in a hot spot for 50 to 60 min.
Knead a second time and work in the sunflower seeds.
Oil a baking sheet, form a log from the dough and brush with lowfat milk.
Allow to rise about 15 min in a hot area.
Preheat oven to 400F or possibly so.
Place a water filled container in the oven for steam.
Bake bread for 45 -50 min.
10 min before the end of baking, brush with lowfat milk again and sprinkle remaining seeds.
Spritz loaf with water as soon as it comes out of the oven to develop crust.
The weights aren't all which critical.
If you uses your normal amount of yeast, it will be OK.
I do not know how much is in a package but you can adjust the rising time to match the amount of yeast used.
Do not add in to much flour as a rye bread stays sticky longer than wheat does.","url":"https://recipe.bluelayer.org/recipe/27857/bauernbrot-recipe"},{"id":"27840","title":"So Chewy! Authentic Bagel Shop Bagels","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic
honey","directions":"In a bowl, combine the bread flour and the whole wheat flour.
Make a well in the center and add honey and yeast into it.
Place salt away from the yeast, then pour the water aiming at the yeast.
Start mixing the yeast and honey with the water, gradually start kneading by incorporating the flour into the dough.
It should take about 15 minutes.
(If using a bread machine, set it to the dough cycle.
Follow the Steps 3 through 7, skip Step 8 and move to Step 9.)
Once the dough becomes smooth and does not tear when you stretch it, divide it into quarters then place on to a pan, seam side down.
(Close the seam by pinching it tightly with fingers).
Cover the dough with a firmly squeezed damp cloth.
Let it rest for 15 minutes.
Once the dough starts to bulge up and the surface looks smooth, flip the dough over seam side up, then roll it out into an oval shape while removing trapped gas.
Roll the dough into a cylinder shape by rolling it up from the edge closer to you.
Roll it very tightly.
Flatten one of the ends.
Form the dough into a ring; wrap the other end with the flattened end, pinch the dough to secure it at the back.
In an oven with a rising function, allow the dough to rise at 30C for 30 minutes.
(If your oven doesn't have the rising function, add 30C lukewarm water in a large tray, place a smaller tray inside of it, then set the dough in it with room for it to expand.
Cover the dough with damp cloth and let it rise for 30 minutes.)
Bring water to a boil in a large pot, add the honey and insert the risen dough.
Boil each side of the dough for 30 seconds.
Don't boil too long or it'll get wrinkly!!
(While the water is boiling, preheat the oven to 190C).
Place the boiled dough onto a dry cloth to wipe the excess water, place it onto a parchment paper lined cookie sheet, then bake for 15 minutes in a 190C oven.
Sandwich bacon, egg, lettuce, and tomato for breakfast!
These bagels in the photo are made using a secret technique!!
No rising time necessary!
Just mix the dough and you can make surprisingly chewy bagels!","url":"https://recipe.bluelayer.org/recipe/27840/so-chewy-authentic-bagel-shop-bagels"},{"id":"27832","title":"Mostly Whole Wheat Fat Free Egg Free Raisin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses","directions":"In a large bowl mix the flours, baking soda, salt and raisins.
Stir in the buttermilk and molasses until well combined.
Pour it into a bread pan sprayed with nonstick spray.
Let sit for 1 hour.
Preheat the oven to 325.
Bake for 1 hour or until a tooth pick inserted in the middle comes out clean.
Let it sit in the pan for about 10 minutes and then remove it from the pan to sit on a wire rack until it is cooled.","url":"https://recipe.bluelayer.org/recipe/27832/mostly-whole-wheat-fat-free-egg-free-raisin-bread"},{"id":"27822","title":"Chicken Cassoulet","ingredients":"beans, snap, green, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
pork sausage, link/patty, unprepared
tomatoes, red, ripe, raw, year round average
sauce, worcestershire
beef, grass-fed, ground, raw
spices, basil, dried
spices, oregano, dried
spices, paprika
carrots, raw
celery, raw
onions, raw","directions":"Rinse the beans and place in medium saucepan.
Add enough water to cover by 2 inches.
Bring to a boil, reduce heat and simmer for 10 minutes.
Remove from heat and let sit for 1 hour.
OR, soak beans overnight in a cool place, drain and rinse.
Rinse chicken,pat dry and set aside.
Halve the sausage lengthwise and cut into 1 inch pieces.
In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
Set this mixture aside.
In a 4 quart crockpot, combine celery, carrot and onion.
Place chicken pieces on top.
Pour the bean mixture on top of chicken.
Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
Remove Chicken and sausage with slotted spoon.
Mash the bean mixture slightly.
Serve chicken, sausage and beans in soup bowls.
Serve with crusty bread and enjoy!","url":"https://recipe.bluelayer.org/recipe/27822/chicken-cassoulet"},{"id":"27816","title":"Herbed Bread (Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
onions, raw
potatoes, raw, skin
sugars, granulated
salt, table
spices, basil, dried
spices, thyme, dried
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place all ingredients in order suggested by manufacturer.
Select basic bread setting.
Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).","url":"https://recipe.bluelayer.org/recipe/27816/herbed-bread-bread-machine"},{"id":"27803","title":"Seven Grain Goodness Bread (Bread Machine)","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle; press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/27803/seven-grain-goodness-bread-bread-machine"},{"id":"27802","title":"Banana Bread Dip","ingredients":"cheese, parmesan, hard
wheat flours, bread, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
nuts, walnuts, english","directions":"Place all the ingredients except nuts in a large bowl.
Using an electric mixer, beat until creamy.
Stir in nuts.
Store in the refrigerator until ready to serve.
Note: If you want a creamier dip, gradually add a little more milk, about a teaspoon at a time, until its your desired consistency.
You can find banana quick bread mix at many local grocery stores in the baking aisle near the cake mix boxes.","url":"https://recipe.bluelayer.org/recipe/27802/banana-bread-dip"},{"id":"27799","title":"Onion Caraway Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
alcoholic beverage, beer, regular, all
onions, raw
spices, caraway seed
butter, without salt","directions":"Preheat oven to 350.
Mix Flour, Beer, Brown Sugar, French Onion Dip & Caraway seeds to make batter.
Spray large loaf pan with non-stick spray (i.e.
Pam) then pour batter into pan.
Bake at 350 for 45 minutes Brush loaf with melted butter and bake for an additional 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/27799/onion-caraway-beer-bread"},{"id":"27790","title":"Vegetable Tiella","ingredients":"oil, olive, salad or cooking
spices, garlic powder
spinach, raw
squash, summer, zucchini, includes skin, raw
potatoes, raw, skin
salt, table
spices, pepper, black
tomato sauce, canned, no salt added
spices, basil, dried
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 375 degrees.
Lightly oil a deep 2 1/2- to 3-quart baking dish and set aside.
In a small bowl, combine 1/3 cup olive oil and garlic.
Set aside.
Bring a large pot of lightly salted water to a boil and prepare a bowl of ice water.
Plunge spinach into the boiling water for about 15 seconds, then drain and transfer to the ice bath.
When cool, drain again and squeeze dry.
Chop coarsely and transfer to a bowl.
Trim the ends of the zucchini and cut in half lengthwise, then again crosswise.
Cut lengthwise into 1/4-inch-thick slices.
Put in a separate bowl.
Peel potatoes and cut in the same way as the zucchini.
Place potatoes in a separate bowl.
Season vegetables with salt and pepper, and toss with some of the garlic oil to coat lightly.
Reserve remaining oil for drizzling on top of the tiella.
Using half of the potatoes, make a layer in the prepared baking dish, filling in any gaps with small pieces.
Spread with 1/2 cup tomato sauce, then sprinkle with 1 1/2 tablespoons basil, and 2 tablespoons each Parmesan and bread crumbs.
Repeat the layering twice, replacing the potatoes with zucchini, then with the spinach.
Follow each with layers of tomato sauce, basil, Parmesan and bread crumbs.
Top with remaining potatoes, tomato sauce and basil.
Drizzle with reserved garlic oil.
Cover and bake until tender and bubbling, about 1 1/4 hours.
Sprinkle with remaining Parmesan and bread crumbs.
Continue baking, uncovered, until top begins to brown, about 15 minutes longer.
Remove from oven and let cool to room temperature to allow dish to settle and deepen in flavor.
Note: Tiella may be served hot, warm or at room temperature.
Reheat in a low oven if desired.","url":"https://recipe.bluelayer.org/recipe/27790/vegetable-tiella"},{"id":"27789","title":"Best Ever Pizza Crust Recipe","ingredients":"water, bottled, generic
sugars, brown
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"Add in the rest in order and mix together well.
Then knead 5 min or possibly so.
Cover and let rise.
divide in half.
Form into 2 crusts, top with favorite toppings and enjoy makes 2 jelly roll pan size pizzas.
I have used Whole wheat flour and corn meal, 1 c. each, and it was just as good and a bit healthier.
Bake 450 degrees for 15 min.","url":"https://recipe.bluelayer.org/recipe/27789/best-ever-pizza-crust-recipe"},{"id":"27786","title":"Apple- Cinnamon Granola Bread","ingredients":"water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cereals ready-to-eat, granola, homemade
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine pan in the order sussested by Manufacturer, adding applesauce with water, and granola with flours.
(if dough is too dry or stiff or too soft or slack, adjust dough consistency, by adding 3 to 4 teaspoons water or flour).
Recommened cycle, whole wheat, light or medium color setting.","url":"https://recipe.bluelayer.org/recipe/27786/apple-cinnamon-granola-bread"},{"id":"27776","title":"Crisp Flatbread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flours, bread, unenriched","directions":"To roll out: 1 1/4 cups plain white flour Crumble the yeast in a mixing bowl.
Pour on the water.
Stir to dissolve the yeast.
Add salt and bread flour.
Knead to an elastic dough.
Turn out the dough onto a floured work surface.
Cut into 3 parts.
Form each part into a sausage and cut it into 8 pieces.
Form each piece into a round ball.
Cover and let rise for about 30 minutes.
Roll out each ball into a very thin circle.
N.B.
Do not knead!
Roll and turn the cake several times.
When it is very thin, about 2 mm (1/12\"), prick very closely with a fork.
Make a hole in the middle of each cake.
Place two cakes on each baking sheet.
Bake at once at 275M-0C/525M-0F oven for 3 - 4 minutes.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/27776/crisp-flatbread"},{"id":"27765","title":"Sauerkraut Onion Bread","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sauerkraut, canned, solids and liquids
onions, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients to the bread pan in the order listed.
Place the bread pan into the machine and close the lid.
Select the basic setting and press start.","url":"https://recipe.bluelayer.org/recipe/27765/sauerkraut-onion-bread"},{"id":"27745","title":"Sesame Mini-Loaf","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
egg substitute, powder
seeds, sesame seeds, whole, dried","directions":"Milk, Butter & Egg must leave the refrigerator to let them not chill .
Warm Water, Sugar (5g) & Yeast are mixed together.
In big bowl, Bread Flour & Butter (Soft) are mixed together.
When bubbles appear on the surface of Yeast water, pour Yeast Water, Sugar (bal.
5 g), Salt, Egg(10g) & Milk into Bread Flour
Mix them together with your hands until the mixture combines to make a rough dough ball.
Tip the dough out onto a lightly floured surface.
Then stretch and knead the dough until the dough is non-sticky, smooth and elastic.
Grease a big bowl.
Shape the dough into an ball and lower into the bowl carefully.
Cover loosely with cling film.
Leave in a warm place until doubled in size.
(This will take about 60 to 90 mines.)
Tip the dough out onto a lightly floured surface and stretch and knead the dough for a minute.
Grease Plate.
Divide the dough into Six pieces.
Roll each piece into a long strip and then Roll it up to be Mini-Loaf.
Lower into the greased plate carefully.
Cover loosely with cling film.
Leave in a warm place until doubled in size (This will take about 60 mines).
Heat the oven to 180C.
Remove Cling film fm the Mini-loafs.
Rubbing the egg on the surface of Mini-loafs and then spread sesames on the top.
Bake for 20 to 25 mines until golden.
To test to see if the buns is ready, press the surface lightly and then upturn.","url":"https://recipe.bluelayer.org/recipe/27745/sesame-mini-loaf"},{"id":"27744","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Grease a 9 inch pie tin.
Line bottom and sides with wax paper or parchment paper.
Grease paper.
Preheat oven to 350F.
Sift together all dry ingredients and set aside.
In a large bowl with electric mixer, cream butter and sugar until light and fluffy at medium speed.
Reduce speed to low and add flour mixture alternation with buttermilk, beating well after each addition.
Begin and end with flour mixture.
Stop mixer and scrape bottom and sides of bowl as needed.
Mix in raisins.
Spread batter evenly in pan.
Bake in middle of oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven to a wire rack and cool in pan for 10 minutes.
Remove bread from pan, cut into wedges and serve warm.
Cool remaining bread completely and wrap in a cotton dish towel.
After one day wrap remaining bread in plastic wrap.","url":"https://recipe.bluelayer.org/recipe/27744/irish-soda-bread"},{"id":"27738","title":"Gzika Cottage Cheese Dip","ingredients":"cheese, cottage, creamed, large or small curd
salad dressing, mayonnaise, regular
salt, table
spices, pepper, black
lemon juice, raw
salt, table
chives, raw","directions":"I know I put specific ingredient quantities on the list but this recipe, like most cooking, is about ratios and personal taste: 2 parts cottage cheese to 1 part mayo, salt, pepper, lemon juice, onion salt, and chives (or green onions) to taste.
Mix well and store in the fridge.
We usually serve it as a cold dip for fresh veggies but this also makes a great filling for pierogi.
Grandma used to actually chop up turnips, radishes and onions and mix it into the Gzika and eat it with a spoon.
But then again, she also liked lard on pumpernickle bread or a healthy serving of head cheese.
Hmm, that was probably an overshare, but you might as well get used to that.","url":"https://recipe.bluelayer.org/recipe/27738/gzika-cottage-cheese-dip"},{"id":"27731","title":"French Bread: Yummy and Easy!","ingredients":"sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"In a bowl, mix yeast, sugar and 1 cup\"warm\" water.
Add first four ingredients.
Add flour, 1 cup at a tim.
Knead bread for 3 minutes.
(Wheat bread needs to be kneaded 12 minutes.
).
Cover with a cloth and let rise.
Divide into four pieces.
Roll like a jelly roll.
Sprinkle corn meal on bottom of cookie sheet.
Let rise 30 minutes.
Bake at 350 degrees F for 30 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/27731/french-bread-yummy-and-easy"},{"id":"27717","title":"Lime Cornmeal Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cornstarch
salt, table
sugars, granulated
lime juice, raw
butter, without salt
vanilla extract
sugars, granulated","directions":"Position oven rack in the center of oven; preheat to 300; have a 9-inch fluted tart pan with a removable bottom at hand.
Add the flour, cornmeal, cornstarch, and salt to the bowl of a food processor; pulse until blended.
Add in the sugar and lime zest; process for a few seconds, until blended.
Scatter the butter cubes over the flour mixture; pulse 6 or 7 times.
Add in the vanilla extract; then process for 6 seconds, or until the crumbs are fine and powdery.
Process for another 5 to 7 seconds, until the crumbs are clumpier and the dough holds together easily when pressed.
Press the crumbs evenly and firmly into the tart pan.
Press the back of the tines of a fork all over the edges of the pan, and sprinkle the shortbread with the coarse sugar.
Bake for 45-50 minutes, until it is just barely colored around the edges; dont let it brown.
Place the pan on a wire rack; cool for 15 minutes.
Remove the rim of the pan, and cut the round into 16 wedges while it is still very warm.
Transfer the triangles to the wire rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/27717/lime-cornmeal-shortbread"},{"id":"27714","title":"Vermont Whole Wheat Oatmeal Honey Bread","ingredients":"water, bottled, generic
oats
sugars, brown
honey
butter, without salt
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon.
Let cool to lukewarm, about 10 to 15 minutes.
Add the yeast and flours, stirring to form a rough dough.
Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
Divide the dough in half, and shape each half into a loaf.
Place the loaves in two greased 8 1/2\" x 4 1/2\" bread pans.
Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1\" over the rim of the pan, about 60 to 90 minutes.
Bake the loaves in a preheated 350F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning.
Remove them from the oven when they're golden brown, and the interior registers 190F on a digital thermometer.
Turn the loaves out onto a rack to cool.
Store at room temperature, well-wrapped, for several days; freeze for longer storage.","url":"https://recipe.bluelayer.org/recipe/27714/vermont-whole-wheat-oatmeal-honey-bread"},{"id":"27712","title":"Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Blend all ingredients well.
The dough will be stiff.
Mash into a 9\"x9\" lightly buttered dish.
Press evenly and firmly into entire baking dish.
Prick top with fork.
Bake at 350 degrees F until pale golden brown.
Cool and cut into squares.
OPTIONAL: dust top with granulated sugar or dot with cinnamon hearts before baking.
NOTE: I have used 1-2 tablespoons and mashed it into the bottom of a muffin tin and a bit up the sides.
Added Rhubarb-Strawberry spread.
Divine.","url":"https://recipe.bluelayer.org/recipe/27712/scottish-shortbread"},{"id":"27694","title":"Everyday White Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"Using a KitchenAid mixing bowl or large bowl, rinse bowl with some hot water to warm it.
Add 2 cups hot tap water and stir in sugar until dissolved.
Add yeast; let proof for 5 to 10 minutes.
Add oil and salt into the yeast mixture.
Turn on the mixer to setting 2, adding flour a cup at a time, up to five cups total.
If needed, add more flour until the ball of dough isnt sticking to the sides of the bowl.
Then knead it a bit by hand until it is nice and smooth and not sticky, adding more flour if needed.
(Follow the same instructions if doing this recipe by hand and knead for about 10 minutes.)
Spray a clean large bowl with Pam.
Add the ball of dough, then give the dough another shot of Pam spray on top.
Cover with a plastic bag or food wrap and let rise until doubled in size.
This will take about an hour or more.
Punch down dough, and divide in half.
Shape into loaves; place into loaf pans that have been sprayed with Pam or oiled.
Using a fork, stab the loaves so there wont be big air gaps under the top of the loaf.
Give the top of the loaves another shot of Pam.
Let rise until the dough is about 1 inch above the pans, about 1/2 to 1 hour.
Bake at 350F for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/27694/everyday-white-bread"},{"id":"27664","title":"Buttermilk Rye Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
vinegar, distilled
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
salt, table
leavening agents, yeast, baker's, active dry
spices, caraway seed","directions":"Place the ingredients into the pan of the bread machine in the order suggested by the manufacturer: Select the Basic or White Bread setting, and Start.","url":"https://recipe.bluelayer.org/recipe/27664/buttermilk-rye-bread"},{"id":"27659","title":"Swedish Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Blend flours and salt together.
Mix in sufficient water to bind into a dough- the quantity will depend on the types of flour used.
Beat until the dough leaves the sides of the bowl, then turn on to a floured board and knead thoroughly.
Heat a griddle or frying pan over a moderate heat and grease it.
Divide the dough into four and roll out one quarter into a round as thin as possible.
Using a plate about 20 cm (8 inch) wide, trim the edges into a neat circle.
Prick all over to prevent the dough bubbling during cooking.
Transfer to the griddle or frying pan and cook over a moderate heat for about 15 minutes or until slightly coloured, then turn and cook the other side.
Repeat with the rest of the dough, working up the trimmings for re-rolling and baking.
Cool on a wire tray.","url":"https://recipe.bluelayer.org/recipe/27659/swedish-flat-bread"},{"id":"27656","title":"Peppy's Pita Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan of your bread machine, select Dough setting and start.
When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface.
Gently roll and stretch dough into a 12 inch rope.
With a sharp knife, divide dough into 8 pieces.
Roll each into a smooth ball.
With a rolling pin, roll each ball into a 6 to 7 inch circle.
Set aside on a lightly floured countertop.
cover with a towel.
Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C).
Place 2 or 3 pitas on a wire cake rack.
Place cake rack directly on oven rack.
Bake pitas 4 to 5 minutes until puffed and tops begin to brown.
Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft.
Once pitas a softened, either cut in half or split top edge for half or whole pitas.
They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.","url":"https://recipe.bluelayer.org/recipe/27656/peppys-pita-bread"},{"id":"27644","title":"Curried Cauliflower Casserole","ingredients":"cauliflower, raw
yogurt, greek, plain, nonfat
honey
chives, raw
raisins, seeded
spices, curry powder
salt, table
nuts, cashew nuts, raw
bread crumbs, dry, grated, plain","directions":"Preheat the oven to 350 and grease a shallow 9-by-13-inch ceramic baking dish.
Bring a large pot of salted water to boil.
Blanch the cauliflower until just tender, 4 minutes.
Drain in a colander.
In a large bowl, combine the cauliflower, yogurt, honey, chives, raisins, curry and salt.
Transfer the mixture to the prepared dish and sprinkle with the cashews and breadcrumbs.
Bake for 30 minutes, until the top is lightly browned.","url":"https://recipe.bluelayer.org/recipe/27644/curried-cauliflower-casserole"},{"id":"27631","title":"Peanut Butter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt","directions":"Preheat oven to 375 degrees.
Combine dry ingredients.
Add milk and peanut butter.
Pour into a greased 8 x 4 x 3-inch loaf pan.
Bake for approximately 50 minutes.
Great with homemade jam.","url":"https://recipe.bluelayer.org/recipe/27631/peanut-butter-bread"},{"id":"27606","title":"Seeded Whole Wheat Buttermilk Bread (Bread Machine)","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
celery, raw
mustard, prepared, yellow
seeds, sesame seeds, whole, dried
spices, caraway seed
wheat flours, bread, unenriched","directions":"Place all ingredients in bread machine pan in order, or to the recommendation of your bread machine manufacturer.
Make sure you make a well for the yeast on top.
Select the Basic/White cycle (I like this better than the Whole Wheat cycle).
Select Medium or Light crust color, according to your preferences (I use Light).
Once baked, carefully slide bread out of bread machine pan, making sure to remove the dough blade.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/27606/seeded-whole-wheat-buttermilk-bread-bread-machine"},{"id":"27597","title":"Cheddar Shortbread","ingredients":"butter, without salt
mustard, prepared, yellow
spices, pepper, black
cheese, cheddar
wheat flour, white, all-purpose, unenriched","directions":"Combine butter, mustard, and pepper in food processor, and whirl to combine.
Add cheese and whirl again to mix.
Add flour and pulse just until blended.
Roll dough out on a lightly floured surface, to 1/4 inch thickness.
Cut with desired small cookie cutter and transfer to cookie sheet.
Bake at 350 degrees F. for about 20 minutes, until lightly browned on the bottom.","url":"https://recipe.bluelayer.org/recipe/27597/cheddar-shortbread"},{"id":"27590","title":"Zaatar Duqqa","ingredients":"spices, cumin seed
spices, coriander seed
seeds, sesame seeds, whole, dried
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
spices, thyme, dried
salt, table
spices, fennel seed","directions":"In medium bowl, combine chickpeas and enough hot water to cover.
Soak 1 hour.
Drain and set aside.
In heavy, dry skillet over moderate heat, combine cumin, coriander, and 1/2 cup sesame seeds.
Cook, stirring, until fragrant and a shade or two darker, 3 to 4 minutes.
In large bowl, combine toasted spices, chickpeas, thyme, and salt.
In spice grinder or clean coffee grinder, finely grind mixture (in batches if necessary).
Return to bowl and set aside.
In a heavy, dry skillet over moderate heat, combine remaining 1/2 cup sesame seeds and nigella.
Cook, stirring, until fragrant and a shade or two darker, 3 to 4 minutes.
Add to other spices in bowl and toss to combine.
To serve, dust over cooked eggs (hard-boiled or soft-boiled, scrambled or fried), mix into soft cheese or yogurt, or drizzle olive oil on pita bread and sprinkle with mixture.
Stored in the refrigerator in clean, tightly sealed jar, mixture will keep up to 6 months.","url":"https://recipe.bluelayer.org/recipe/27590/zaatar-duqqa"},{"id":"27589","title":"Homemade house White Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"Grease 900 g loaf pan.
Put the flour, sugar, and salt into a large bowl.
Sprinkle over the dried yeast and milk powder.
Add the butter in a small pieces and pour in the warm water.
Combine together with your hands to make a rough ball.
Turn the dough out on to a light floured surface and knead for 10 minutes until smooth and elastic.
Cover loosely with a plastic wrap(clingfilm) or a clean towel and leave to rise in a warm place for 30 minutes until doubled in size.
Knock back the dough on a lightly floured surface and knead for a few minutes.
Shape into a rectangle.
Put the dough into the prepared loaf pan.
Cover with a clean towel and leave for further 30 minutes until the dough has risen to the top of the pan.
Preheat the oven to 200C.
Bake for 35 minutes or until golden brown.
The bread is cooked when the base is tapped and it sounds hollow.
Leave to cool in a wire rack.","url":"https://recipe.bluelayer.org/recipe/27589/homemade-house-white-loaf"},{"id":"27575","title":"Molasses Date Bread Recipe","ingredients":"water, bottled, generic
dates, deglet noor
molasses
butter, without salt
salt, table
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Bring water to a boil.
Add in dates to boiling water and stir over low heat for about 1 minute to \"dissolve\" dates.
Remove from heat; add in molasses, butter, salt and soda (mix will foam).
Let cold at least 20 min.
Heat oven to 350 degrees.
Grease an 8\"x4\"x2\" loaf pan.
Add in flour to date mix and stir till well mixed.
Scrape mix into prepared pan and smooth down.
Bake 60 min or possibly till brown and a cake tester inserted in the center comes out clean.
Place pan on wire rack to cold.
Remove cooled loaf from pan, wrap in plastic bag and store at least 24 hrs at room temperature before slicing.
Serve with cream cheese.","url":"https://recipe.bluelayer.org/recipe/27575/molasses-date-bread-recipe"},{"id":"27561","title":"Spelt loaf recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table","directions":"Mix the yeast and tepid water until the yeast has dissolved.
Combine the flours in a bowl, add the dissolved yeast and the salt, and bring together into a raggedy dough.
Tip it out on to the work surface and knead vigorously for 15 minutes to make a soft, stretchy dough.
Your dough will now be elastic, but not so elastic as regular wheat dough.
Transfer to a bowl and cover it.
Allow to prove until doubled in size (no more than 1 hour), in a warm place.
Grease a large (2lb) loaf tin.
Once the dough is proved, shape it into a firm ball between cupped hands, then place it on the work surface and gently roll with the flat of your hands until it is the length of the tin.
Place it in the tin, cover and leave to prove for a further hour or until doubled in size.
Heat the oven to 230C/Gas 8.
If you have one, put a baking stone into the oven to heat up at the same time.
Sprinkle the loaf with spelt flour and sea salt and transfer to the hot oven (to the stone, if using).
Spray the oven with water spray and close the door to create a crust.
Bake for 30 minutes.
Remove the loaf from the oven, take out of the tin and leave to cool completely.","url":"https://recipe.bluelayer.org/recipe/27561/spelt-loaf-recipe"},{"id":"27555","title":"Balsamic Dipping Sauce for Bread","ingredients":"vinegar, balsamic
oil, olive, salad or cooking
spices, garlic powder
spices, pepper, black","directions":"Blend all ingredients together thoroughly.
Serve with your favourite hearty, crusty bread.
Store unused portion in an airtight container and refrigerate it will last at least 6 months.","url":"https://recipe.bluelayer.org/recipe/27555/balsamic-dipping-sauce-for-bread"},{"id":"27547","title":"Brown Sugar Shortbread","ingredients":"butter, salted
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 325 degrees.
Lightly butter a 9-inch springform pan.
In a large mixing bowl, beat butter with an electric mixer for 1 minute or until creamy.
Add the brown sugar and beat until light and fluffy (not grainy), about 3 minutes.
In another bowl, sift together the flour and the salt.
Then add to the butter mixture while mixing on a low speed until just combined (don't overbeat).
Spread the dough smoothly over the bottom of the springform pan.
You may want to use the bottom of a glass to press the dough down evenly.
Using the tines of a fork, pierce the dough at 1/2-inch intervals going all the way through to the bottom of the pan.
Do this to the entire pan of dough.
Bake 35-40 minutes or until golden brown and the edges pull slightly away from the sides.
Immediately after removing from the oven, remove the springform siding and cut the dough into 16 pie-shaped slices.
Allow to cool in the pan on top of a wire rack.
Store in an airtight container at room temperature for 4 days.","url":"https://recipe.bluelayer.org/recipe/27547/brown-sugar-shortbread"},{"id":"27541","title":"Au Gratin Potato Bread Recipe","ingredients":"cream, fluid, heavy whipping
potatoes, raw, skin
potatoes, raw, skin
butter, without salt
salt, table
sugars, granulated
wheat flours, bread, unenriched
cheese, cheddar
onions, raw
wheat flours, bread, unenriched","directions":"Place all ingredients in your machine in the order recommended by your machine's manufacturer.
Place the pan in your machine.
Select the Basic/White cycle and press start.
This recipe yields 1 loaf.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/27541/au-gratin-potato-bread-recipe"},{"id":"27530","title":"Snowshoe Naan","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, fennel seed","directions":"You will need a large bowl, and unglazed quarry tiles or a baking stone for the next-to-bottom rack of your oven.
Place water in a large bread bowl, add yeast, and stir.
Add whole wheat flour and 1 cup white flour and stir well, then stir 100 times in the same direction to develop the gluten (one minute).
Let this sponge stand for 1/2 hour to 3 hours, covered.
Sprinkle salt over the sponge, then add another cup flour and stir.
Continue adding flour and stirring until you can stir no longer.
Turn dough out onto a lightly floured surface and knead thoroughly, about ten minutes, until dough is smooth and easy to handle.
Clean out bowl, oil lightly, and return dough to bowl.
Cover with plastic wrap and let rise in a convenient place for 2 to 3 hours.
When the dough has more than doubled in volume, push down gently and turn out onto a lightly floured surface.
Divide the dough into eight equal pieces and shape each into a flat oval shape, approximately 4 inches wide by 8 inches long.
Leave these flat disks out on the work surface and cover with plastic wrap to let rise for approximately 20 minutes.
Place quarry tiles or large baking stone on a rack in the lower third of your oven, leaving a 1 inch space between the tiles and the oven wall to allow air to circulate.
Preheat oven to 450 degrees F.
Five minutes after the oven has preheated, begin shaping the first bread.
Place a small bowl full of cold water by the edge of your work surface.
Using your fingertips, first dip them in the water and then, beginning at one end of the disk of dough, make tightly spaced indentations all over the surface of the dough, so that it looks pitted, though not pierced through.
Now stretch the dough gently into a long oval strip by draping it over both hands and pulling them apart gently.
The dough should stretch and give, and after several tries will extend to make a long oval about 12 inches long with attractive stretch marks along it from the stretched indentations (hence, the name \"snowshoe bread\").
Place the bread back on the work surface, sprinkle with a pinch (less than 1/8 teaspoon) of black onion seeds, then using both hands, place the bread directly on heated quarry tiles or stone.
While the bread bakes, begin to shape the next bread.
Cooking time for each bread is approximately 4 minutes.
You will soon develop a rhythm so that you can bake two breads side by side across your oven, one going in when the other is half done.
When done, breads will have golden patches on top and a crusty browned bottom surface.
To keep breads warm and soft, wrap them in a cotton cloth five minutes after they come out of the oven.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/27530/snowshoe-naan"},{"id":"27525","title":"Good Seeds Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
sugars, granulated
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"sprinkle the yeast on the warm water in the mixer bowl, feed it 1/2 of the sugar and let rest for 15 minutes.
add 1/3 of the flour, the rest of the sugar and the oil to the water, whisk to incorporate and let rest for 30 minutes.
add the cereal mix and pumpkin seed to the remaining flour, mix well.
slowly add the rest of the flour with cereal and seeds to the mixing bowl on low speed.
mix with a dough attachment for 10 minutes: five minutes on low speed and 5 medium-high.
if the dough is too sticky, add some flour one tablespoon at the time - up to 1/3 cup - and keep mixing.
transfer the dough to a bowl, cover and let rest for 2-3 hours: if the air temperature is low, put it in the oven with the light on (or in the microwave).
transfer the dough to a working table flatten, fold three times (see pictures), shape in a roll of the size of the baking pan and roll over the seeds to coat.
an optional egg wash would help the seeds to stick to it.
transfer carefully to the baking pan and let rest for 30 minutes.
preheat the oven to 420F and bake for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/27525/good-seeds-whole-wheat-bread"},{"id":"27518","title":"Cajun Bread (regular loaf)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
sugars, brown
a cajun life, all purpose cajun seasoning,
tomatoes, red, ripe, raw, year round average
spices, onion powder
parsley, fresh
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in your bread maker in the order given.
Set to regular or rapid bake cycle.","url":"https://recipe.bluelayer.org/recipe/27518/cajun-bread-regular-loaf"},{"id":"27513","title":"Perfect Shortbread Cookies!","ingredients":"butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched","directions":"Work cold butter with hands until soft and cream in the sugar.
Mix flours and salt together and work into butter.
Knead gently until soft (not oily) and forms a ball.
Roll dough to 3/8-inch thickness on a cookie sheet, mark pieces with a ruler to make 1\" x 2\" cookies and prick each cookie with a fork three times.
Chill dough at least one hour (but up to 48 hours is still OK).
Heat oven to 375 degrees and reduce heat to 275 degrees as soon as you put the cookies in the oven.
Cut cookies apart and place on baking sheets.
Bake in center of the oven at 275 degrees for 30 - 40 minutes.","url":"https://recipe.bluelayer.org/recipe/27513/perfect-shortbread-cookies"},{"id":"12957","title":"Apple Oat Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
honey
yogurt, greek, plain, nonfat
molasses
oats
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine.
1 loaf","url":"https://recipe.bluelayer.org/recipe/12957/apple-oat-bread"},{"id":"12218","title":"Cheese Herb Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
cheese, parmesan, hard
spices, marjoram, dried
spices, thyme, dried
spices, basil, dried
spices, oregano, dried
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select the Basic or White Bread cycle, and press Start.","url":"https://recipe.bluelayer.org/recipe/12218/cheese-herb-bread"},{"id":"27489","title":"German-Style Stuffed Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
raisins, seeded
alcoholic beverage, beer, regular, all
vinegar, cider
wheat flours, bread, unenriched
orange juice, raw
sugars, brown
salt, table
spices, pepper, black
spices, cinnamon, ground","directions":"Cut a lengthwise slit down center of tenderloin 23 of the way through the meat.
Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 inch thickness.
Combine tenderloin and next 3 ingredients in baking dish.
Cover and marinate in refrigerator 4 hours, turning occasionally.
Combine bread crumbs, orange rind, and garlic; cover and let stand 4 hours.
Remove tenderloin from marinade; strain marinade, reserving raisins.
Discard marinade.
Add raisins to bread crumb mixture.
Combine brown sugar and next 3 ingredients; rub over both sides tenderloin.
Spread breadcrumbs mixture over tenderloin to within 1/2 inch from edges.
Roll up tenderloin; jellyroll fashion; starting at narrow end.
Tie securely with heavy string at 2-inch intervals.
Place on rack in shallow roasting pan.
Bake at 400F (200C) for 55 minutes.","url":"https://recipe.bluelayer.org/recipe/27489/german-style-stuffed-pork"},{"id":"27478","title":"Sour Cream Bread (Bread Machine)","ingredients":"butter, without salt
water, bottled, generic
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"In the bowl of your bread machine add the ingredients in the order they are listed.
Make sure that the yeast does not touch the water.
Set the bread machine on bread cycle.","url":"https://recipe.bluelayer.org/recipe/27478/sour-cream-bread-bread-machine"},{"id":"27477","title":"Baked Boston Brown Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
raisins, seeded","directions":"Beat all ingredients in large mixing bowl for 2 minutes on medium speed.
Pour into greased angel food pan.
(I use a Bundt pan.)
Bake in 325F oven for 1 hour.","url":"https://recipe.bluelayer.org/recipe/27477/baked-boston-brown-bread"},{"id":"27473","title":"White Chocolate Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
water, bottled, generic
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Mix the flour, yeast and gluten in a medium-sized bowl.
Add the two cups of water and stir with a spoon until most of the flour is incorporated into a dough.
Add the teaspoon of salt and continue stirring, using your hands to make sure nothing gets left behind.
Dump the chocolate chips into the batter and try to get them into the dough.
Clean and flour a working surface and your hands, and tip the dough onto it.
The chocolate chips will keep falling out, but just push them back in.
Knead for about ten minutes, and then leave the dough to rest in a warm place for twenty minutes.
Returning to the dough, divide it into two pieces and knead each piece thoroughly until elastic I kneaded mine by hand for forty-five minutes each, but it may be fine to do it for less time if less time is what you have.
Leave to rise for forty-five minutes.
This is when you can wrap one loaf in clingfilm and transfer it to the fridge or freezer, to bake later according to necessity.
Line a bread dish with parchment paper and drop the dough into it, in a rough loaf-shape.
Bake in the oven at 230 degrees C (450 F) for twenty-five minutes.
The chocolate chips at the edge of the dough will caramelize; the ones inside will go gooey.
If you use your oven later the same day, the whole house will smell of hot white chocolate again.
Leave to cool for about fifteen minutes before cutting into it.","url":"https://recipe.bluelayer.org/recipe/27473/white-chocolate-bread"},{"id":"27451","title":"Pork Medallions With Blue Cheese-Chive Stuffing","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, pepper, black
oil, olive, salad or cooking
cheese, blue
chives, raw
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 425 degrees.
Sprinkle pork with pepper.
In large skillet, heat oil over medium-high heat.
Cook pork slices, turning once, 2-4 minutes until browned.
Transfer pork in single layer to baking sheet.
In small bowl, mix together blue cheese, chives and crumbs, breaking any large pieces of cheese into crumbs.
Top pork slices evenly with cheese mixture.
Bake in preheated oven 10-12 minutes until internal temperature is 155 degrees.","url":"https://recipe.bluelayer.org/recipe/27451/pork-medallions-with-blue-cheese-chive-stuffing"},{"id":"27450","title":"Homemade Ricotta Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Line a colander with 4 layers of cheesecloth, and secure it with 3 or 4 clothespins.
Set the colander inside a bowl.
In a large saucepan over medium-high heat, with a thermometer handy, combine the whole milk and buttermilk and heat, stirring nearly constantly, until the temperature reaches 180 degrees F. When you reach 170 to 175 degrees F, you'll start to see fine, little curds separating from the whey.
At 180 degrees F, turn off the heat, and skim the curds from the whey using a finely slotted spoon, dropping the curds into the cheesecloth-lined colander.
(Save the whey for another use, such as breadmaking.)
Gather the cheesecloth around the curds and tie it with a 2-foot length of string.
Gently squeeze to remove more, but not all, liquid from the cheese, and then hang over the sink or a bowl for 20 to 30 minutes to drain it a bit more.
(I use the string to tie the bag to my faucet.)
Remove the ricotta from the cheesecloth, spoon it into a container, and stir in the salt.
Serve ASAP, preferably without refrigerating.","url":"https://recipe.bluelayer.org/recipe/27450/homemade-ricotta-cheese"},{"id":"27445","title":"Parmesan Herb Seasoning","ingredients":"cheese, parmesan, hard
spices, parsley, dried
onions, raw
sugars, granulated
spices, oregano, dried
spices, basil, dried
spices, thyme, dried
spices, garlic powder
spices, pepper, black","directions":"Place ingredients in small bowl and blend with whisk.
Place mix into 1 small thin sandwich bag.
Tie mix into corner of bag with ribbon.
Copy and attach the instructions below:
Makes 1/2 cup.
Parmesan Herb Crescent Rolls:
1 can refrigerated crescent roll dough, unbaked
1 packet seasoning mix
Open a can of refrigerated crescent rolls - unroll dough.
Sprinkle dough evenly with seasoning from packet before shaping into crescents.
Bake as directed on crescent roll package.
Parmesan Herb Monkey Bread:
1 can refrigerated biscuits, unbaked (8 count)
1 packet seasoning mix
1/2 stick margarine, melted
Cut biscuits into quarters and place in large bowl.
Add seasoning mix to melted butter and stir well.
Pour butter over biscuits and toss to coat very well.
Place biscuit pieces in medium loaf pan (4 1/2 x 8 1/4\")
Bake at 350 for 20 minutes.
Parmesan Herb Salad Dressing:
Place 1/2 cup good quality olive oil into a jar.
Add 1/4 cup cider vinegar.
Add seasonings mix from packet.
Place lid on jar and shake until blended.
Serve over green salad.
Makes 3/4 cup salad dressing.","url":"https://recipe.bluelayer.org/recipe/27445/parmesan-herb-seasoning"},{"id":"27443","title":"Low Fat Nutty White Bread","ingredients":"egg substitute, powder
oil, corn, peanut, and olive
wheat flours, bread, unenriched
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Place yeast in 1 cup of warm water (90 to 110 degrees) and mix thoroughly.
Let yeast sit for 5 to 10 minutes while you load the other ingredients into the bread machine.
In bread machine pan, place all ingredients in the order recommended by the manufacturer.
Add the yeast mixture last, once it is a bit foamy on top.
Select the dough setting if you will bake in the oven, or the basic bread setting if you'll let the bread machine do the rest.
Check dough after 5 minutes of mixing, if needed add more warm water (or flour) 1 tsp at a time until dough is neither too dry nor too wet (make sure to give it time to mix in before you add more).
If you are using the bread machine for the baking, let it do its thing now.
If you are baking in the oven, then continue on-- Preheat the oven to 400 degrees F.
Spray a non-stick bread pan lightly with fat free cooking spray.
When the dough is ready, drop it into the bread pan, and smooth it to the edges of the pan.
Be careful not to punch it down; it should be ready to go now, but if you punch it down much, you'll need to let it rise again (covered with a moist towel).
Bake at 400 degrees F for 45 minutes.
(For a thinner lighter crust, reduce to 325 after 5 minutes and bake for 60 minutes instead)
This will vary depending on your oven, and on your altitude and such, so a good rule of thumb is to thump the bread, and consider it done when it sounds hollow.
About 2 minutes before you pull the bread out for good, pull it out and quickly spray it with some fat free cooking spray (I use butter flavored spray) then put it back in.
WARNING: DO NOT spray the cooking spray on the bread while it is in the oven, since this is a fire hazard Remove the bread from the oven, and let it cool on a cooling rack (the ridged side of a Nathan's grill works well in a pinch), then slice and enjoy.","url":"https://recipe.bluelayer.org/recipe/27443/low-fat-nutty-white-bread"},{"id":"27426","title":"Parsley Parmesan Chicken (Oamc)","ingredients":"salad dressing, italian dressing, commercial, regular
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
parsley, fresh
spices, paprika
salt, table
spices, pepper, black","directions":"ASSEMBLY DIRECTIONS:.
Pour salad dressing in a large bowl.
Add the chicken parts to the dressing, coating well.
Cover and chill about 4 hours, or overnight.
Turn the chicken in the dressing occasionally.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl.
Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x13 baking pan or on a foil lined cookie sheet.
Spoon excess dressing over the chicken.
Bake at 350 degree oven for one hour, or until thickest piece is done.
FREEZING AND COOKING DIRECTIONS:.
Remove from oven and cool.
Put baked chicken pieces into a freezer bag.
Lable and freeze.
TO SERVE:.
Place chicken on a heavy foil lined cookie sheet.
Warm in a 400 degree oven for 10 minutes or until warmed through.","url":"https://recipe.bluelayer.org/recipe/27426/parsley-parmesan-chicken-oamc"},{"id":"27414","title":"Sunset Magazines Irish Oatmeal Bread","ingredients":"water, bottled, generic
oats
salt, table
oil, olive, salad or cooking
sugars, brown
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes.
Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy.
Add to oat mixture.
Lightly spoon flours into dry measuring cups; level with a knife.
Gradually add flour to oat mixture.
Beat at medium speed until well blended.
Turn dough out onto a floured surface.
Knead until smooth and elastic (about 8 minutes); add enough of the flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
(Gently press two fingers into dough.
If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes.
Divide in half.
Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface.
Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray.
Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350 degrees .
Bake at 350 degrees for 45 minutes or until loaves are browned on bottom and sound hollow when tapped.
Remove from pan, and cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/27414/sunset-magazines-irish-oatmeal-bread"},{"id":"27397","title":"Parmesan Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"Preheat the oven to 350F.
Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.
Stir in the parmesan, seasoning and cayenne pepper.
Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.
Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of Saran.
Lift off the top piece of Saran and cut into 2in biscuits.
Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits.
You should make about 30 biscuits in total.
Bake the biscuits for 8-10 minutes until crisp and golden.
Leave to cool on the baking sheets.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/27397/parmesan-biscuits"},{"id":"27371","title":"Buttermilk Potato Bread ( Bread Machine)","ingredients":"milk, buttermilk, fluid, cultured, lowfat
butter, without salt
water, bottled, generic
potatoes, raw, skin
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"In the bowl of your bread machine add the ingredients in the order they are listed.
Make sure that the yeast does not touch the water.
Set the bread machine on bread cycle.","url":"https://recipe.bluelayer.org/recipe/27371/buttermilk-potato-bread-bread-machine"},{"id":"27370","title":"Rosemary-Swiss Shortbread Bites","ingredients":"butter, without salt
sugars, granulated
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
spices, paprika","directions":"Heat oven to 350 degrees F.
Beat butter and sugar with mixer until well blended.
Add cheese; mix well.
Mix flour and seasonings.
Add to cheese mixture; stir until well blended.
Divide dough in half.
Roll each half into 9-inch log on lightly floured surface; cut into 1/2-inch-thick slices.
Place in single layer on parchment paper-covered baking sheet.
Bake 14 to 16 min.
or until golden brown.
Transfer to wire racks; cool completely.","url":"https://recipe.bluelayer.org/recipe/27370/rosemary-swiss-shortbread-bites"},{"id":"27365","title":"Dave's Basic Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"HEAT THE OVEN TO 450F.
Sift the flour with the baking powder, salt and baking soda.
Cut in the vegetable shortening until mixture resembles bread crumbs.
Stir in the buttermilk with a wooden spoon until just blended.
Turn the mixture onto a floured surface, and knead 10 times.
Pat the dough into a rectangle 1/2-inch thick.
Cut with a 3-inch cutter, and place biscuits close together on an ungreased cookie sheet.
Bake in the center of the oven for 10 to 12 minutes, or until golden brown.
Serve immediately.
Makes about 20.
Biscuits can be made a day in advance and covered tightly in aluminum foil.
Reheat in a 300F oven for 10 minutes.
Note: Dried fruits can be added to batter.","url":"https://recipe.bluelayer.org/recipe/27365/daves-basic-buttermilk-biscuits"},{"id":"27358","title":"Sweet Honey French Bread","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
honey","directions":"Add to your bread machine per manufacturer instructions.
While bread is baking, drizzle with honey if desired.","url":"https://recipe.bluelayer.org/recipe/27358/sweet-honey-french-bread"},{"id":"27346","title":"Healthy Sloppy Joes","ingredients":"beef, grass-fed, ground, raw
onions, raw
celery, raw
salt, table
spices, pepper, black
mustard, prepared, yellow
sauce, worcestershire
sugars, brown
sauce, barbecue
tomato sauce, canned, no salt added","directions":"Brown and crumble ground beef, draining any fat.
Add remaining ingredients and stir.
Simmer on low until mixture thickens.
Serve on whole-grain sandwich buns or low-carb bread, if desired.","url":"https://recipe.bluelayer.org/recipe/27346/healthy-sloppy-joes"},{"id":"27344","title":"Goat Cheese Butter with Parsley","ingredients":"butter, without salt
cheese, goat, soft type
parsley, fresh","directions":"Let butter sit room temp for an hour.
add everything in to a food processor
blend until very smooth
spread on bread or use pats to cook with!","url":"https://recipe.bluelayer.org/recipe/27344/goat-cheese-butter-with-parsley"},{"id":"27335","title":"Sandwich Rolls","ingredients":"water, bottled, generic
oil, canola
wheat flours, bread, unenriched
honey
salt, table
beverages, ovaltine, classic malt powder
leavening agents, yeast, baker's, active dry","directions":"Add ingredients listed to your bread machine in the order recommended by the manufacturer.
Select the DOUGH cycle and press START.
Once the cycle is complete, punch down the dough and transfer to a lightly floured surface.
Cut into 12 equal-size pieces and form into balls.
Flatten the rolls slightly and place onto a lightly greased large sheet pan, spacing about 1 1/2 to 2 inches apart.
Alternately, if you have a silicone mat, sprinkle it with some cornmeal before placing the rolls on the pan (I use this method).
When all rolls are placed, flatten them again slightly and use a sharp knife to cut an X in the top of each, if desired.
Cover with a clean towel and let them rise until at least double in size.
I really let them rise until they touch.
About 10 minutes before baking, preheat the oven to 375 degrees F. Place the rolls in the oven and bake for 18 to 20 minutes until nicely browned.
Remove from oven and let cool on the pan.
Store in a bread container or large zip-top bags.","url":"https://recipe.bluelayer.org/recipe/27335/sandwich-rolls"},{"id":"27330","title":"Raisin Bread","ingredients":"raisins, seeded
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
salt, table","directions":"Mix the raisins, baking soda, and the boiling water.
Cover, and let stand until cooled, about 1 hour.
Preheat oven to 350 degrees.
Lightly grease two 4x8 inch loaf pans.
In a medium bowl, mix the raisin mixture with the oil, flour, sugars, and salt, and mix well.
Pour mixture evenly into the 2 prepared pans, and bake until browned, approximately 1 hour.","url":"https://recipe.bluelayer.org/recipe/27330/raisin-bread"},{"id":"27325","title":"Whipped Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered","directions":"Whip butter and sugar for 10 minutes.
Add the rest of the ingredients slowly while beating.
Drop by teaspoon onto ungreased pan.
Bake at 275 for 20 to 30 minutes.
Let stand for a couple of minutes.
Carefully remove and place on a wire rack.","url":"https://recipe.bluelayer.org/recipe/27325/whipped-shortbread"},{"id":"27317","title":"Dijon Chicken Kabobs","ingredients":"mustard, prepared, yellow
onions, spring or scallions (includes tops and bulb), raw
delallo, italian seasoned breadcrumbs,
parsley, fresh
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine mustard and onions in a bowl.
In another bowl, combine breadcrumbs and parsley.
Toss chicken chunks in mustard mixture.
Coat chicken chunks with bread crumb mixture.
Line a baking sheet with foil and coat the foil with nonstick cooking spray.
Thread chicken onto metal or soaked wooden skewers, leave a small space between the chunks.
Place the skewers on the prepared baking sheet.
Bake uncovered at 450 degrees for 6 - 8 minutes or until the juices run clear.","url":"https://recipe.bluelayer.org/recipe/27317/dijon-chicken-kabobs"},{"id":"27315","title":"Basic White Bread For Abm Recipe","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
salt, table
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Add in ingredients according to manufacturer's suggestion.
Makes one 1 poundloaf","url":"https://recipe.bluelayer.org/recipe/27315/basic-white-bread-for-abm-recipe"},{"id":"27294","title":"Heavenly Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Preheat oven to 325 degrees F (170 degrees C).
Cream softened butter thoroughly.
( If using margarine, add four drops of butter flavoring.)
Slowly add sugar.
Sift flour and corn starch before adding.
Mix well.
Press into an ungreased jelly roll pan 11 x 15 x 1 1/2 inches.
Bake 30 minutes or until very light brown.
Score and cut while warm.","url":"https://recipe.bluelayer.org/recipe/27294/heavenly-shortbread"},{"id":"27290","title":"Irish Soda Bread with Yogurt","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Preheat the oven to 400 degrees F and spray a lined baking sheet with pan spray.
Mix the dry ingredients in a large bowl, then rub in the butter with your fingers.
Mix in the milk and yogurt mix by hand, being gentle as you handle it (you dont want to over-knead it).
Turn it onto a floured surfaced and shape it into a flat, round loaf about 1-1/2 thick.
Transfer to the baking sheet and score a deep cross in the top.
Bake for 30-35 minutes until browned and the bottom of the loaf sounds hollow when tapped.
Let cool on a rack before serving.","url":"https://recipe.bluelayer.org/recipe/27290/irish-soda-bread-with-yogurt"},{"id":"27280","title":"My Mom's Homemade Bread & Bun Recipe (No Bread Maker)","ingredients":"water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"In small bowl place the following ingredients:.
1 cup warm water.
yeast and 2 tbsp white sugar (DO NOT STIR).
let stand for 10 minutes.
In large mixing bowl do the following steps.
Place 8 cups warm water in bowl.
Place remaining 2 tbsp sugar in water.
Place 4 tbsp margarine or veg.
oil in water.
Place salt in water.
Add 6 cups flour one at a time and mix as you are adding.
Making sure to remove any lumps.
Should be smooth before adding next cup.
Pour Yeast mixture in other bowl that you set aside into mixture.
Mix until smooth.
Continue to add flour mixing thoroughly until dough is sticky and forms a ball (note you will have to use your hands to mix it after its too tough to mix with a spoon.
It should take only about a maximum of 17 cups of flour.
Take dough out of bowl and place on a flat clean dry surface which was sprinkled with about 1/2 cup of flour.
Knead dough with hands for about 15 minutes or so.
Dough should be soft and feel light to to touch.
TIP: To prevent the dough from sticking to your hands a lot rub vegetable oil on them or take a piece of margarine and rub it into your hands then continue to knead dough.
DO NOT ADD MORE FLOUR!
It will make your bread dough TOO HEAVY!
if you do.
Separate dough in half.
Place each half in a bowl.
Place a light towel over it and let the dough rise for 1 hour or until doubled.
FOR BUNS: Take about the size of a baseball of dough in your hand roll into a ball and place it on an ungreased cookie sheet.
Let rise for another 1/2 hour or until buns are double in size.
For buns to rise tall place them close together almost touching.
Bake at 375F.
FOR LOAVES: Take a large amount of dough and roll into a roll dough should not take up more than half of the loaf pan.
Make sure dough roll is even or you will end up with a lopsided loaf or narrow loaf.
Let rise for 1 to 2 hours.
Or until Dough is nicely formed above the rim of the loaf pan.
Bake at 350F for 45 minutes or until golden brown.
To test to see if done knock on top of the loaf.
If it sounds hollow it is completed baking.
It will be a dark golden brown color when finished.
Take Loaves out of oven and take them IMMEDIATELY OUT OF THE PANS upside down.
(If you leave them till cooled in pans what happens is the bottom crust gets soggy from the condensation).
Brush melted butter over top of loaves to prevent from drying out.
Yield: 4 loaves 2 dozen buns.
Depends on size.
TIP: This bread dough is great for anything such as pizza crusts, cinnamon buns, take a bit and roll it out thin and place it in a frying pan with a little oil and fry it and serve with jam or peanut butter.","url":"https://recipe.bluelayer.org/recipe/27280/my-moms-homemade-bread-bun-recipe-no-bread-maker"},{"id":"27277","title":"All-Purpose Starter","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"In the carafe of a blender, combine all ingredients.
Blend for 10 seconds, or until smooth.
Pour the mixture into a clean, quart-sized glass jar.
Barely screw on the lidgasses need to be able to escape.
Skip this step and therell be broken glass to pick up later.
Stash the jar in a warm (80 to 85F would be nice) place for 24 hours.
Use right away or feed it another cup of warm water mixed with a cup of flour and stash it in the refrigerator.
Every time you use a cup of culture, feed the starter a cup of water and flour.","url":"https://recipe.bluelayer.org/recipe/27277/all-purpose-starter"},{"id":"27263","title":"Madeleine's Neighborly Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
potatoes, raw, skin
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/27263/madeleines-neighborly-bread"},{"id":"27262","title":"Buttermilk American Loaf Bread(Cook's Illustrated)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lemon juice, raw
water, bottled, generic
butter, without salt
sugars, brown
leavening agents, yeast, baker's, active dry","directions":"Adjust oven rack to lowest position and heat oven to 200 degrees.
Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
Mix 3 1/2 cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook.
Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup.
Turn the machine to low and slowly add the liquid.
When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minute (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to 1/4 cup total, until the dough is no longer sticky.)
Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
Place dough in very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly.
Cover the bowl with a damp cloth and place it in the warmed oven until the dough doubles in size, 50 to 60 minutes.
Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches.
With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.
Turn the dough seam-side up and pinch it closed.
Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan.
Cover with damp cloth; set aside in warm spot until the dough almost doubles in size 20-30 minute.
Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees.
Place an empty baking pan on the bottom rack.
Bring 2 cups of water to a boil in a small saucepan.
Pour boiling water into the empty pan on the bottom rack and set the loaf onto the middle rack.
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees, 40 to 50 minutes.
Remove bread from the pan, transfer to wire rack, and cool to room temperature.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/27262/buttermilk-american-loaf-bread-cooks-illustrated"},{"id":"27258","title":"Cheddar Butter Spread","ingredients":"butter, without salt
cheese, cheddar
spices, garlic powder
sauce, worcestershire","directions":"Combine everything in a blender/mixer bowl and process until smooth.
Spread on warm bread and eat.","url":"https://recipe.bluelayer.org/recipe/27258/cheddar-butter-spread"},{"id":"27247","title":"Rustic Potato Loaves","ingredients":"potatoes, raw, skin
salt, table
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Scrub the potatoes and cube them into large pieces, peel on.
Toss into a pot, cover with water, add 2 teaspoons salt, and boil until they are completely cooked through.
Draw off 1/2 cup of the water from cooking the potatoes and set aside; drain the potatoes, and then spread them out flat to dry completely.
It is a very important to let the potatoes dry and cool for at least 30 minutes prior to mashing.
Leave the peel on.
Once the 1/2 cup water has cooled to tepid, add the yeast and allow to bloom for 5 minutes.
Put the dried, cooled potatoes in the KA with the paddle attachment and mash smooth; yes, the peel is still on.
It looks weird, but let it go.
When the potatoes are mashed completely, add the bloomed yeast/potato water, and the olive oil.
Mix until combined.
Change to dough hook.
Add the flour and the remaining 2 tsp.kosher salt all at once and mix for about 3 minute on low speed, then increase to medium speed and mix for 11 minutes more.
The dough will be firm at first and soft at the finish.
It will look very dry to begin with, like pie dough, but do not add more liquid and do not add more flour, even if you are tempted.
Just leave it and let it go.
The flour will be absorbed.
The end result will be very nearly the texture of brioche dough, very soft, almost a batter.
You should stop the machine a few times and scrape the dough down off the sides and bottom of the bowl, then let it continue to mix.
Scrape the dough into a greased bowl, cover with plastic and let rise for 35 minutes.
The dough will rise slightly but will not double.
While the bread is proofing, put your rack in the bottom of the oven and put your pizza stone in.Heat the oven to 375 degrees.
Invert a baking sheet and place a piece of parchment on it- this will be the resting place for the bread's final rise.
Sprinkle the parchment lightly with flour.
Turn the dough out onto a floured surface and divide it in half.
Shape each piece into a torpedo shape, with tapered ends.
Place the loaves on the parchment and cover with a towel.
Let rise at room temperature for about 35 minutes.
At the end of 35 minutes, slide your loaves onto the pizza stone, and using a spray bottle, spray the oven walls with water and then shut the door quickly to trap the steam.
Bake the loaves for 50 minutes, spraying the oven with water occasionally.
When they are done, the breads will be very brown, will sound hollow when thumped, and the interior temperature will be about 200 degrees F.
Remove from the oven and let cool for at least 20 minutes before slicing.
NOTES: The first time I made this bread I thought the recipe just had to be wrong on every count.
It is very different from any bread I've ever made.
But please, follow the directions faithfully and you will be rewarded!
These loaves are gorgeous- beautiful- very crusty and brown and smell soooooo good.
When I first made them I couldn't wait until they cooled completely so I cut off an end piece and bit into it.
It was fantastic!
I was surprised that the potato peel didn't make any distinct difference to the texture.
I thought it would.The resulting bread was very distinctly tasting of potato.
It was soft, as potato breads are, but yeasty and a little dense(in a good way) and had a wonderful crusty exterior.It was fantastic!
I think you are going to love these.
NOTE 2: If you don't have a pizza stone, just bake them on a sheet pan.It won't be quite the same, but it will be close enough.","url":"https://recipe.bluelayer.org/recipe/27247/rustic-potato-loaves"},{"id":"27235","title":"Roasted Garlic Bread","ingredients":"spices, garlic powder
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients except mashed roasted garlic in bread machine in order of manufacturer's instructions.
Select basic white cycle, medium or light crust.
At raisin/nut signal add roasted garlic.
Do not use delay cycle.
*Roasted Garlic: heat oven to 350F (180C).
Carefully peel away paperlike skin from around garlic bulbs, leaving just enough to hold bulb intact.
Trim tops of garlic bulbs about 1/2 inch to expose cloves.
Place bulbs, stem ends down, on 12-inch square of aluminum foil.
Drizzle each bulb with 2 teaspoons olive or vegetable oil.
Wrap securely in foil; place in pie plate or shallow baking pan.
Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork.
Cool slightly.
Gently squeeze garlic out of cloves.
Note: A 1-ounce bulb of garlic roasted equals about 1 tablespoon of mashed garlic.","url":"https://recipe.bluelayer.org/recipe/27235/roasted-garlic-bread"},{"id":"27225","title":"Bread Stuffing For Turkey (Works Well With Chicken Also) Recipe","ingredients":"wheat flours, bread, unenriched
butter, without salt
onions, raw
celery, raw
salt, table
soup, chicken broth or bouillon, dry","directions":"Heat the butter in a skillet and stir in the onion (we do not add in the celery because we like it to keep its crunch, but you can cook it with the onion if desired).
Cook over low heat till the onion is soft.
Add in this mix to the cubed bread along with the celery and toss lightly with the seasonings.
Add in the chicken broth to taste.
We do not add in too much broth if we are cooking the stuffing in the turkey, but add in more if we are cooking the stuffing in the oven.
This recipe is sufficient for an 11 - 12 lb.
turkey.
Make 1 and 1/2 times the recipe (or possibly more) if your turkey is bigger or possibly if you want extra stuffing.
We have experimented with fancy stuffings but always come back to Mom's in the end.","url":"https://recipe.bluelayer.org/recipe/27225/bread-stuffing-for-turkey-works-well-with-chicken-also-recipe"},{"id":"27212","title":"Farmer Bread (Burebrot)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix together the flours and salt.
Add in the yeast.
Add the water and buttermilk, and mix in an electric mixer fitted with a dough hook until the dough is fairly firm and does not stick to the side of the bowl.
Rise at room temp until doubled in size.
Heat oven to 425F.
Shape the dough into a long oval on a baking sheet.
Cover with a towel, and allow to rise again for about 30 minutes.
Cut a lattice pattern into the dough with a sharp knife.
Place into the oven, and bake for 40 to 45 minutes, until crusty.","url":"https://recipe.bluelayer.org/recipe/27212/farmer-bread-burebrot"},{"id":"27209","title":"Bahamas Bread","ingredients":"water, bottled, generic
oats
molasses
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Mix all the ingredients together and knead for thirty to forty seconds.
Let rise (about forty minutes) and knock down and knead for thirty seconds.
Repeat.
(Or let the bread machine do all the kneading and timing for you and go beach combing until it's time to cook the dough!)
Allow final rise in a bread pan, about forty minutes, and preheat oven to 425 f.
Place in oven and decrease temperature to 350 f.
Bake for thirty minutes.","url":"https://recipe.bluelayer.org/recipe/27209/bahamas-bread"},{"id":"27208","title":"Peanut Butter and Jelly Thumbprint Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
grapes, red or green (european type, such as thompson seedless), raw
peanut butter, smooth style, without salt
oil, olive, salad or cooking","directions":"Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat.
Mix in the flour mixture until just incorporated.
Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets.
Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds.
Be careful not to overheat the peanut butter; do not let it bubble.
Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.","url":"https://recipe.bluelayer.org/recipe/27208/peanut-butter-and-jelly-thumbprint-shortbread-cookies"},{"id":"27201","title":"Hazelnut Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
water, bottled, generic
nuts, hazelnuts or filberts","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/27201/hazelnut-bread"},{"id":"27199","title":"Easy Bread Machine White Bread for Sandwiches (Abm)","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Put the ingredients into your bread machine according to manufacturer instructions, set to 2-lb capacity, and a Basic Medium cycle.
\"Basic\" usually means white/light bread and \"Medium\" for the crust.
Kick back and let it do its work, in about 3.5 hours you'll have tasty bread for toast and sandwiches.","url":"https://recipe.bluelayer.org/recipe/27199/easy-bread-machine-white-bread-for-sandwiches-abm"},{"id":"27180","title":"Easy French","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Load ingredients into your machine in the order given.
Reset the machine after the first knead for the crispy crust of french bread.
Bake using the regular or rapid bake cycle.","url":"https://recipe.bluelayer.org/recipe/27180/easy-french"},{"id":"27176","title":"Chocolate and Hazelnut Cheesecake Slice","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cheese, parmesan, hard
cream, sour, cultured
spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts","directions":"Preheat oven to 160 C and Lightly grease and line a 20cm x 30cm baking tin with non-stick baking paper.
For the biscuit base, place butter, sugar, flour and cocoa powder in a large bowl and rub together with your fingertips until the mixture begins to resemble moist, rough breadcrumbs.
Press the mixture firmly into the base of the prepared tin and chill for 10mins.
Bake for 20 mins then set aside to cool.
Beat together the cream cheese and sour cream until smooth, then fold through the chocolate and hazelnuts.
Spoon the mixture over the prepared base, smoothing it out evenly.
Chill in the fridge for at least 4 hours.
For the topping, pour the chocolate onto a piece of greaseproof paper and scatter with the hazelnuts.
Chill to set, then roughly chop and scatter over the cheesecake.
Cut into 18 slices & serve.","url":"https://recipe.bluelayer.org/recipe/27176/chocolate-and-hazelnut-cheesecake-slice"},{"id":"27171","title":"Fried Dough (Elephant Ears)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, canola
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add to the bowl of a bread maker and set on the dough cycle.
Or, mix vigorously in a large mixing bowl and let rise until double in bulk.
Turn the dough out onto a floured surface.
Punch down and knead.
Roll out to about 1/8 inch thick.
Cut into strips 2 1/2 inches wide and cut the strips into squares.
Or just grab some dough and streach it into the shape of an elephants ear.
Cover and let rest for about 10 minutes.
Using a large fry pan, fill with about three inches of cooking oil.
Heat until the temperature of the oil is 360 degrees.
If the fat is too cool, the dough will absorb the oil and if the fat is too hot, the dough will brown before it is cooked in the middle.
Lower the dough gently into the cooking oil, two or three pieces at a time.
When brown on one side, turn and brown on the other side.
Lift from the cooking oil with a fork or tongs and drain on paper towels.
Brush the fried dough with melted butter and sprinkle with powdered or cinnamon sugar.","url":"https://recipe.bluelayer.org/recipe/27171/fried-dough-elephant-ears"},{"id":"27159","title":"Gingerbread Made With Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
molasses
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground","directions":"Preheat oven to 350F; spray a nonstick 8-inch square pan with nonstick spray.
Beat tofu, molasses, sugar and margarine/butter in a blender till smooth.
Combine flours, baking powder, baking soda, salt, ginger, cinnamon and cloves in a medium bowl.
Add flour mixture to tofu mixture and beat until combined.
Pour mixture into prepared pan.
Bake about 35 minutes or until top springs back when lightly pressed.
Cool in pan 10 minutes.
Remove from pan and cut in 16 (2 inch) squares.
NOTE: DO NOT USE anything but soft tofu.
The other kind comes out lumpy.
Drain the tofu, but don't squeeze it.
I put everything in my blender -- first blending the tofu and adding the ingredients in step 2.
Then I transfer it into the bowl of dry ingredients and use an electric mixer.
Do not blend everything together in the blender or it comes out too runny.
The batter should not be thick and heavy, but more like pudding.
Enjoy the delectable fragrance while this cooks!","url":"https://recipe.bluelayer.org/recipe/27159/gingerbread-made-with-tofu"},{"id":"27156","title":"Restaurant Pizza Crust (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Place all ingredients in the bread machine in the order recommended by the manufacturer.
Select the 'dough' setting and press 'start.
'.
When cycle is finished, punch down the dough and roll it out on a floured surface to desired shape and thickness.
Grease a pizza pan and sprinkle with corn meal.
Transfer dough to pan and let rise until doubled in size.
Meanwhile, preheat oven to 375 degrees.
Bake dough until just set--about 5 minutes.
Remove from oven and add desired toppings.
Continue baking to desired doneness.","url":"https://recipe.bluelayer.org/recipe/27156/restaurant-pizza-crust-bread-machine"},{"id":"27136","title":"Maple-Pecan Bread","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
syrup, maple, canadian
nuts, pecans
butter, without salt","directions":"Combine the flours, salt and yeast in a large bowl.
Measure out 300ml of the warm water and stir in the maple syrup.
Pour the liquid into the dry ingredients and stop when you`ve got a rough dough; you may need an extra 100ml of water to reach this stage.
Knead for a few minutes, then leave for 20 minutes.
Start kneading the again.
sprinkling in the nuts.
It`s entirely up to you how nutty to make this.
Carry on kneading the until the dough feels smooth and elastic, and then form into a ball.
Grease a bowl with butter or oil, and turn the dough ball in the oil, so that the top is lightly slicked with it too.
Cover the bowl with cling film and leave to rise in the kitchen for 1-2 hours or until about doubled, or follow the general method for a cold, slow rise.
Punch the dough down, knead for 1 minute and then form into a loaf.
Sit this loaf on a baking sheet, cover with a tea towel, preheat the oven to 220 degrees Celsius and leave the dough for about 30 minutes or until puffy.
Score the loaf with a blade or a sharp knife, and transfer to the oven.
After 15 minutes, turn the temperature down to 190 degrees Celsius and give a further 20 minutes or so.
Check the bread`s ready by rapping its bottom, then transfer to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/27136/maple-pecan-bread"},{"id":"27128","title":"Dukkah","ingredients":"nuts, pistachio nuts, raw
nuts, almonds
spices, coriander seed
spices, cumin seed
spices, thyme, dried
seeds, sesame seeds, whole, dried
salt, table","directions":"Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
Toast the spice seeds and sesame seeds separately in the same way.
Cool and combine with the remaining ingredients in a food processor.
Grind the mixture until it resembles small breadcrumbs.
The mixture should be very dry and crumbly, not a paste.
Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.","url":"https://recipe.bluelayer.org/recipe/27128/dukkah"},{"id":"27117","title":"Whole Wheat Walnut Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
sugars, brown
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
nuts, walnuts, english
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/27117/whole-wheat-walnut-bread-bread-machine"},{"id":"27114","title":"Aussie Damper Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic","directions":"Sift flour and salt into bowl, rub in butter till mix resembles fine bread crumbs, fairly even in size.
Add in combined water and lowfat milk all at once; mix lightly with a sharp knife in a cutting motion.
Turn out on to a lightly floured board; knead slightly.
Knead dough into a round, place on greased oven tray.
Pat dough out to a 15 cm (6 in) circle.With a sharp knife, cut 2 slits across dough, like a cross, approximately 1 cm (1/2 in)
deep.
Brush top of dough with lowfat milk, sift a little extra flour over dough.
Bake in a warm oven for 10 min or possibly till golden, reduce heat to moderate, cook a further 15 min.
Eat hot with butter, and Golden brown Syrup or possibly honey.","url":"https://recipe.bluelayer.org/recipe/27114/aussie-damper-recipe"},{"id":"27106","title":"Quickie Chicken Parm Casserole","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, pasta, spaghetti/marinara, ready-to-serve
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"preheat oven to 350. spray 9\"x\"13 casserole dish-i use a lasagna tin- with cooking spray
spoon about a half cup sauce on bottom of casserole .
not alot, just enough to lightly cover.
lay frozen chicken on top.
its ok to put pieces on top of each other, just try to do it evenly
sprinkle parmesan cheese on top of chicken, then top with rest of sauce, making sure to cover all chicken well.
you can use a little more if you like it saucy, just not too much or it will end up soggy
top with mozzarella cheese.
two cups is just a suggestion, if you like it super cheesy, go for it!
:-D
pop it in the over for 30-35 minutes, until cheese is nice and bubbly and chicken is cooked through.
if the cheese is cooking faster than the chicken, i move it to bottom rack and that usually does the trick!
serve with pasta and garlic bread if desired, and enjoy!","url":"https://recipe.bluelayer.org/recipe/27106/quickie-chicken-parm-casserole"},{"id":"27104","title":"Pesto Pine Nut Bread for Bread Machien","ingredients":"water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
sauce, pesto, ready-to-serve, refrigerated
nuts, pine nuts, dried","directions":"Mix pesto and pine nuts in a bowl and set aside.
Add remaining ingredients to machine according to manufacture's directions.
Bake on Basic or White cycle.
Add pesto and nuts at Raisin/Nut signal or about 5 minutes before kneeding cycle ends.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/27104/pesto-pine-nut-bread-for-bread-machien"},{"id":"27102","title":"Favorite Healthy Homemade Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
seeds, chia seeds, dried
seeds, flaxseed
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
salt, table","directions":"Add water, honey, salt, coconut oil and yeast to bread machine.
Add remaining ingredients on top.
Check the dough after a few minutes of mixing to make sure it's not too wet.
Be sure not to add too much extra flour though, as this will make a very stiff dough and heavy bread.
When the dough cycle is complete remove the dough, punch down and form into two loaves.
Allow to rise until doubled in greased pans.
Heat oven to 375 degrees and bake the loaves for 35 minutes.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/27102/favorite-healthy-homemade-bread"},{"id":"27100","title":"Walnut Raisin Loaf (Bread Machine)","ingredients":"water, bottled, generic
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
molasses
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
wheat flours, bread, unenriched
raisins, seeded
nuts, walnuts, english","directions":"Measure all ingredients except raisins and walnuts into baking pan in the order recommended by the manufacturer.
Insert pan into the oven.
Select Sweet Cycle.
Add raisins and walnuts at the \"add ingredient\" signal.
When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/27100/walnut-raisin-loaf-bread-machine"},{"id":"27092","title":"Shortbread Hearts","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 350 degrees F.
In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined.
Add the vanilla.
In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and roll shape into a flat disk.
Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter.
Place the hearts on an ungreased sheet pan and sprinkle with sugar.
Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.
Note: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them.
I cut out the cookies days ahead and bake them the day I serve them.","url":"https://recipe.bluelayer.org/recipe/27092/shortbread-hearts"},{"id":"27072","title":"Creole Bakes","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the dry ingredients into a bowl, then cut in the butter with a knife until the mixture resembles bread crumbs.
Pour in the milk and stir to make a soft dough.
Knead on a floured surface board for about 5 minutes, then refrigerate for 30 minutes.
Break the dough into lemon-sized pieces, roll these into balls and flatten to a thickness of 1/2 inch.
Fry these in hot oil until they are golden.","url":"https://recipe.bluelayer.org/recipe/27072/creole-bakes"},{"id":"27059","title":"King Arthur's Whole Wheat Sandwich Bread","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough.
Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit.
It won't have doubled in size, but should feel puffy when you squeeze it.
Lightly grease a 9x5 loaf pan.
Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan.
Place it in the pan, smooth side up, cover the pan and allow it to rise for about 30-45 minutes, till it crowns over the rim by an inch or so.
Towards the end of the rising time, preheat the oven to 375F.
Bake the bread for 35 to 40 minutes, until the center registers 190F on an instant-read thermometer.
Remove it from the oven, and turn out of the pan onto a rack.
Allow the bread to cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/27059/king-arthurs-whole-wheat-sandwich-bread"},{"id":"27045","title":"Brenda's Best White Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
beverages, ovaltine, classic malt powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt","directions":"Fit stand mixer with dough hook.
Pour warm water into the bowl of your stand mixer.
Sprinkle yeast and sugar over warm water.
Let sit 5-10 until mixture foams.
Add canola oil, 4 cups of flour (reserve 1/4 cup of flour to use if needed), diastatic malt powder, powdered milk, and salt.
Mix on low to thoroughly blend all ingredients.
After flour is mostly incorporated, bring speed up to a low-med (2 on a KA P600, or 4 on a KA Artisan).
I like a little stickier dough, so often the 4 cups of bread flour is enough for me.
If you need to add more flour, add the remaining 1/4 cup a tbsp at a time.
Knead with the dough hook on low-med (2 on a KA P600, or 4 on a KA Artisan) for 8 minutes.
Remove dough to a large bowl that has been oiled to prevent sticking.
Flip over to oil other side as well.
Cover with plastic wrap and set in your oven with only the pilot light or oven light bulb on for a draft free rising with a little warmth.
Let rise for 1-1 1/2 hours.
Dough should double or a little more.
I also place my empty bread pan in the oven during rising to warm a bit.
Remove dough from the bowl and pat gently into a narrow rectangle on a clean countertop.
You want the width to be about the same as the length of your bread pan.
Starting at one of the short ends, roll the dough into a log.
Tuck under the ends, and place into a lightly greased bread pan (I use a spritz of cooking spray).
Spray or lightly oil a piece of plastic wrap and drape loosely over loaf.
Place back in oven to rise another 20-30 minutes.
Remove pan from oven and set aside in a draft free place while you preheat your oven to 375 degrees.
Carefully remove plastic wrap and bake loaf for 25-30 minutes until a light golden brown.
Set pan on a cooling rack for about 2 minutes and then take the chilled butter and gently glide it all over the top of the loaf.
You may not use the whole chip of butter.
Just use enough to lightly coat the top and sides that rose above the pan.
Let cool in pan about another 3-5 minutes and then gently tip the loaf out onto the cooling rack to finish cooling.
Cool at least 45 minutes before cutting for best results.","url":"https://recipe.bluelayer.org/recipe/27045/brendas-best-white-bread"},{"id":"27041","title":"Sweet and Sour Meatballs","ingredients":"beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, black
oil, olive, salad or cooking
sugars, granulated
cornstarch
vinegar, distilled
water, bottled, generic
soy sauce made from soy (tamari)
catsup","directions":"Meatballs: Combine ground beef, bread crumbs, salt, and pepper.
Mix well.
Form into 32 meatballs.
Heat oil in a large skillet.
Add meatballs.
Turn to brown on all sides.
Cover and cook until done, stirring occasionally.
Remove meatballs and drain fat from skillet.
Sauce: Stir together sugar and cornstarch.
Add vinegar, water, soy sauce, and ketchup.
Add to skillet.
Cook and stir until clear and thickened.
Add meatballs.
Heat through.","url":"https://recipe.bluelayer.org/recipe/27041/sweet-and-sour-meatballs"},{"id":"27039","title":"Cottage White Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cottage, creamed, large or small curd
butter, without salt
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in manufacturer's suggested order.
Basic bread cycle.
This makes a 2 lb loaf.","url":"https://recipe.bluelayer.org/recipe/27039/cottage-white-bread"},{"id":"27032","title":"Quick & Easy Italian Cheese Bread","ingredients":"wheat flours, bread, unenriched
butter, without salt
cheese, parmesan, hard
spices, oregano, dried
spices, garlic powder","directions":"Spread softened butter over the cut sides of the bread.
Place on an ungreased baking sheet.
Combine the cheese, oregano and garlic salt; sprinkle over the bread.
Bake at 350 degrees for 12-15 minutes or until the cheese is melted.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/27032/quick-easy-italian-cheese-bread"},{"id":"27023","title":"French Bread Rolls to Die For","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl, stir together warm water, yeast, and sugar.
Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour.
Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat.
Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface.
Divide the dough into 16 equal pieces, and form into round balls.
Place on lightly greased baking sheets at least 2 inches apart.
Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/27023/french-bread-rolls-to-die-for"},{"id":"27018","title":"Oaty Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
butter, without salt
sugars, granulated
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180 degC/350 degF.
Sift flour and baking powder together.
add oats and rub in butter until mix resembles breadcrumbs.
Add sugar, syrup and choc chips until it forms a stiff dough.
Roll on a floured surface and cut out rounds or roll into a 9cm diameter sausage and slice into eight for chewy cookies.
Bake on a parchment covered tray for 20 - 30 minutes.","url":"https://recipe.bluelayer.org/recipe/27018/oaty-chocolate-chip-cookies"},{"id":"27011","title":"Doughnuts","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
sugars, powdered
cream, whipped, cream topping, pressurized
sugars, granulated","directions":"Place first 6 ingredients inside the bread pan.
Add water.
Close cover and place dry yeast into the yeast holder.
Divide the dough into 12 equal portions.
Roll each portion into a ball.
Place on a lightly floured surface.
Cover with a plastic wrap and rest for 20 minutes.
Shape each ball as desired, in a ring, twisted, or in an oval shape.
Place on a greased baking pan.
Proof at 90 deg.
for 30 minutes or until nearly doubled.
Deep fry the doughnuts in 360 deg.
oil until golden brown.
Let cool.
Garnish with your choice of toppings.
If desired, cut a hole on one end of doughnut and fill with jelly or your favorite filling.","url":"https://recipe.bluelayer.org/recipe/27011/doughnuts"},{"id":"26983","title":"Shiner Bock Beer Bread","ingredients":"alcoholic beverage, beer, regular, all
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
honey
oil, canola
wheat flour, white, all-purpose, unenriched","directions":"The night before: Pour beer into mug, cover with paper towel, and let sit out on counter overnight.
Next day: Dissolve yeast in warm water in mixing bowl.
Mix in honey.
Add both flours & salt, and stir to mix.
Stir in oil and slowly add beer.
Mix well.
Place dough on floured work surface and knead 15 minutes.
(Dust with flour if dough is too sticky).
Place lightly oiled bowl & cover.
Let rise to double in size.
Punch down and let rest 5 minutes.
Shape dough into four oval shaped loaves.
Place loaves on lightly oiled cookie sheet.
Score with a knife (I usually make 2 diagonally placed scored a couple of inches apart.
Preheat oven to 350F
Cover loosely with saran wrap and allow to double in size again.
Bake 30 minutes.","url":"https://recipe.bluelayer.org/recipe/26983/shiner-bock-beer-bread"},{"id":"26982","title":"Fish Fingers with Corn Mayo Dipping Sauce","ingredients":"sauce, fish, ready-to-serve
egg substitute, powder
corn, sweet, white, raw
chives, raw
lettuce, cos or romaine, raw
carrots, raw
cheese, parmesan, hard","directions":"COOK required quantity of frozen I&J Tasty Fish Fingers following packet directions.
MIX KRAFT Egg Mayonnaise Omega 3 with creamed corn and chives and spoon into 4 small bowls.
COMBINE drained shredded lettuce, carrot and cheese and divide between serving plates.
Serve with cooked fish fingers and corn mayo dipping sauce.
RECIPE TIP: Spread a slice of grainy bread with corn mayo, top with combined salad and cooked fish fingers and serve as an open sandwich.","url":"https://recipe.bluelayer.org/recipe/26982/fish-fingers-with-corn-mayo-dipping-sauce"},{"id":"26981","title":"Barbari Bread - Nan-E Barbari","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt
cornmeal, degermed, unenriched, yellow
seeds, sesame seeds, whole, dried","directions":"Dissolve yeast in 1/4 cup warm water.
Add sugar and set aside for 10 minutes.
Pour yeast mixture in large bowl or food processor, add remaining warm water, and salt--mix well.
Gradually add flour while stirring constantly.
After flour has been added, knead by hand, adding more of the flour if needed until the dough is not sticky.
Pour oil in a large bowl and place dough in bowl.
Cover with a clean damp towel and let rise 4 hours in warm, dark place without moving.
Punch air out while dough is in the bowl.
Flip dough over and return to bowl.
Cover with new damp towel and allow to rise until double.
Place cookie sheet in center of oven and preheat to 500F.
Divide dough into 11 parts, each piece about 5 inches in diameter.
Dust a tray with corn meal and place loaves on tray.
With damp hands, press fingertips into each loaf, then sprinkle tops with sesame seeds.
Put loaves on the cookie sheet, corn meal side down, and bake sesame side up for 8 minutes in oven.
Turn bread over and bake corn meal side up for 4 minutes in closed oven.
Remove loaves from oven.
Cover with clean towel, serve hot or wrap in foil and freeze (toast before serving.
).","url":"https://recipe.bluelayer.org/recipe/26981/barbari-bread-nan-e-barbari"},{"id":"26977","title":"Bread Machine Spelt Bread","ingredients":"water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Place items in bread maker in order given or according to machine instructions and set to wholewheat/light crust setting.","url":"https://recipe.bluelayer.org/recipe/26977/bread-machine-spelt-bread"},{"id":"26973","title":"Pan De Agua","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"Di solve the yeast in warm water (80 degrees F).
Let is sit for 25 minutes until the water is foamy.
Mix it with the salt and the flour.
Knead the dough for 10 minutes until the consistency is elastic.
Let it rise for 1 hour and 45 minutes.
Punch it and let it rise again for another 45 minutes.
Give the dough a long (french loaf type) shape, cut a slit down the middle, and bake it at 450-475 degrees F for 20 minutes or until it reaches a golden color.
For a crunchy crust put a small ovenproof container with water in the oven when baking the bread.","url":"https://recipe.bluelayer.org/recipe/26973/pan-de-agua"},{"id":"26965","title":"Old-Fashioned Wheat Bread","ingredients":"water, bottled, generic
oil, canola
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/26965/old-fashioned-wheat-bread"},{"id":"26960","title":"Italian Bread-Style Okara Bread","ingredients":"wheat flours, bread, unenriched
salt, table
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
okara","directions":"Lightly mix the ingredients marked with in your bread maker's pan.
Add the dry yeast to your bread maker's yeast dispenser and add the remaining ingredients to the pan.
Let the bread maker do the first rise for you.
After the first rise, lightly punch down the dough and divide the dough into three balls.
Wrap in plastic wrap, cover with a damp towel and let rest for 20 minutes.
After the dough rests, form into a loaf and place in a cube-shaped bread pan.
Let the bread rise a second time for about 50 minutes.
This picture shows the bread after it's second rise.
If you look at the bread from above or across, the dough should have risen to the top of the pan's sides.
These pictures are from the same angles as the pictures of the bread before the second rising.
Bake in an oven preheated to 180C for 23-25 minutes and you're done!","url":"https://recipe.bluelayer.org/recipe/26960/italian-bread-style-okara-bread"},{"id":"26932","title":"Crock Pot Boston Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded","directions":"Grease well a 1 pound coffee can - may flour if you wish.
Put enough water in crock pot to come halfway up the can.
In large bowl combine dry ingredients.
Combine molasses and milk then add to dry ingredients.
Stir in raisins, if desired.
Fill coffee cans about 2/3 full - cover with foil secured with rubber band.
Place can on trivet in crock pot, Water should come about 1/2 way up (if you cannot put the lid on the crock pot with a trivet then remove the trivet).
Put lid on crock pot and cook on high for 3 hours.
Remove from crock pot - remove foil cover and place can in 300 degree oven for 10 minutes to \"dry\".","url":"https://recipe.bluelayer.org/recipe/26932/crock-pot-boston-brown-bread"},{"id":"26922","title":"Cheese Danish with Cheese Sheet","ingredients":"cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
cornstarch
salt, table
lemon juice, raw
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Add all the ingredients except for the cheese and butter to a heat-resistant container.
Add the melted and finely minced cheese and microwave for 1 minute, then 2 times for 30 seconds.
Mix well between each microwaving.
Add the butter while still hot, mix, then wrap and make into a sheet.
Make the bread dough.
Allow to first rise, then punch and let sit in the refrigerator for 30 minutes.
Then insert the sheet, put into a pan and allow to rise for a second time.
Bake at 190C for 30 minutes.
Cover with aluminum foil mid-way through to prevent burning.","url":"https://recipe.bluelayer.org/recipe/26922/cheese-danish-with-cheese-sheet"},{"id":"26886","title":"Honey Walnut Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats","directions":"Crumble the yeast and dissolve it in one cup of the water.
Make sure the water's got the right temperature, as the bread won't rise if the water's too cold and the yeast will be killed if too hot.
Once completely dissolved, add the remaining water, honey, oil, salt and walnuts, and continue to mix.
I usually use a stand mixer when making this bread, as the dough is pretty big and the recipe calls for a lot of kneading.
Let the mixer go, and while mixing, add 4 cups of flour, one cup of whole wheat flour, the rye flour and rolled oats.
Add more flour until the dough lets go off the bowl, but be careful not to add to much.
The dough should be really sticky!
Continue to mix on medium speed for about 10 minutes, cover the dough with a towel and let rise until doubled in size (about 45 minutes).
Punch the dough down, and let rest for an additional 10 minutes.
Preheat oven to 420 degrees F and oil four bread pans.
When the dough is done proofing, turn it onto a lightly floured surface and knead, knead knead!
Add more flour if necessary.
Cut the dough in four equal pieces and place in prepared pans.
Cover with a towel and let rise for 30-60 minutes.
Bake in oven for twenty minutes, and let cool completely before removing bread from pan.","url":"https://recipe.bluelayer.org/recipe/26886/honey-walnut-bread"},{"id":"26880","title":"Grandmas Gingerbread Cut-Out Cookies","ingredients":"water, bottled, generic
butter, without salt
sugars, brown
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground","directions":"Place the butter in a medium mixing bowl.
Pour boiling water over the butter.
Allow the butter to melt.
Add the brown sugar and molasses, mixing well.
Sift the dry ingredients together.
Add to the molasses mixture, stirring until completely blended.
Chill.
(Chilling overnight allows the seasonings to blend.
Wrap in plastic wrap to do this.)
Roll out dough on floured board to 1/4-inch thickness.
Cut with cookie cutters.
Place on greased cookie sheets.
Bake in preheated 375-degree oven for about 10 minutes.
Remove from the cookie sheet and cool on a rack.
Frost and decorate as desired.
Yield: about 4 dozen cookies depending on the size of the cutter.
(Original recipe is from Christmas Cookies, Wisconsin Electric Power Company (1961).","url":"https://recipe.bluelayer.org/recipe/26880/grandmas-gingerbread-cut-out-cookies"},{"id":"26877","title":"Airy Pizza Dough - With Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Place all the ingredients in the pan according to the manufacturer's instructions.
Program for the \"Dough\" or \"Pizza Dough\" cycle and press \"Start\".
The dough ball will be soft.
When the machine beeps at the end of the cycle, press \"Stop\" and unplug the machine.
Immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface.
Divide into the desired number of portions.
Flatten each portion into a disc by kneading a few times then folding the edges into the center.
Cover with a damp towel on the work surface to res for 30 minutes until the dough has increased about 20 percent in size.
Rool out and shape the dough as directed in your pizza recipe.
Or place the dough in plastic food storage bags and refrigerate for up to 24 hours.
To use, let rest for 20 minutes at room temperature before rolling out.
The dough balls may also be stored in the freezer for up to 3 months; let the dough defrost in the refrigerator overnight before using.","url":"https://recipe.bluelayer.org/recipe/26877/airy-pizza-dough-with-bread-machine"},{"id":"26866","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Heat oven to 375F.
Combine all ingredients except buttermilk and currants in bowl; cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk and currants just until moistened.
Turn dough onto lightly floured surface; knead gently 10 times.
Shape into ball.
Place onto greased baking sheet.
Pat into 6-inch circle.
Cut 1/2 inch deep X in top of dough with sharp knife.
Bake 30-35 minutes or until golden brown.
Serve warm.
*Substitute 4 teaspoons vinegar or lemon juice plus enough milk to equal 1 1/4 cups.
Let stand 5 minutes.","url":"https://recipe.bluelayer.org/recipe/26866/irish-soda-bread"},{"id":"26860","title":"Creole Croutons","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
creole seasoning,","directions":"Heat oven to 375C .
In a bowl, mix oil with seasoning.
Toss the stale bread cubes with the seasoned oil.
Spread in a single layer on a baking sheet.
Bake for until golden brown, about 4-5 minutes.","url":"https://recipe.bluelayer.org/recipe/26860/creole-croutons"},{"id":"26857","title":"Irish Soda Bread","ingredients":"vinegar, distilled
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
raisins, seeded
butter, without salt","directions":"Set the oven at 375 degrees.
Butter a 10-inch round cake or springform pan.
In a small bowl, stir the vinegar into the milk and set aside.
In a large bowl, combine the flour, 1/2 cup of sugar, baking powder, baking soda, and salt.
Using a pastry blender, cut in the butter.
Stir in the raisins.
Stir in the milk with a fork just until combined.
Transfer the dough to the pan.
Using a sharp knife, cut a cross in the middle of the bread.
Brush the melted butter over the top and sprinkle with the remaining 1 tablespoon of sugar.
Bake the bread for 10 minutes.
Lower the oven temperature to 350 and continue baking for 45 to 50 minutes, or until the top is golden and a skewer inserted in the center of the bread comes out clean.
Cool the bread in the pan on a wire rack for 10 minutes.
Turn the bread out of the pan and leave to cool completely.","url":"https://recipe.bluelayer.org/recipe/26857/irish-soda-bread"},{"id":"26839","title":"Breadcrumbs","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
spices, thyme, dried
spices, rosemary, dried
salt, table
spices, pepper, black","directions":"Preheat a 400F oven.
Dice and chop bread with crusts into 1/2 inch cubes.
Scatter diced bread in a large baking sheet or roasting pan.
Add rest of ingredients, tossing everything together with your hands.
Bake 11 minutes, or until it is crispy.
Cool at room temperature, and put bread and seasonings in a plastic bag.
Roll with a rolling pin, or before putting in plastic bag, use your food processor to mix this up.
I personally like the rolling pin method, quicker then dragging the food processor out.
Keep crumbs in sealed bag in fridge up to 1/2 weeks.","url":"https://recipe.bluelayer.org/recipe/26839/breadcrumbs"},{"id":"26824","title":"Peanut Butter Sandwich Spread","ingredients":"peanut butter, smooth style, without salt
grapes, red or green (european type, such as thompson seedless), raw
raisins, seeded
nuts, pecans","directions":"Mix and beat together peanut butter and grape jelly.
Add raisins and finely chopped pecans.
Spread between two slices of bread for the best snack in the world!","url":"https://recipe.bluelayer.org/recipe/26824/peanut-butter-sandwich-spread"},{"id":"26822","title":"Best Whole Wheat Bread Machine Recipe","ingredients":"water, bottled, generic
butter, without salt
nuts, walnuts, english
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
beverages, ovaltine, classic malt powder
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put water in bread machine pan, then add the butter.
Measure the dry ingredients into a bowl.
Stir together, then add to the bread machine pan.
Make a small dent in the top of the dry ingredients to put the dry yeast into.
Fix the bread machine settings and start the machine.","url":"https://recipe.bluelayer.org/recipe/26822/best-whole-wheat-bread-machine-recipe"},{"id":"26820","title":"John Cage's Homemade Bread","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
dill weed, fresh
salt, table","directions":"Combine puree and flour in a large mixing bowl.
Mix thoroughly.
If the mixture is too liquid to knead add more flour.
If too dry add more liquid.
Knead the mixture for 10 minutes.
Turn into an 8 1/2-by-4 1/2-by-2 1/2 breadpan.
Bake in a pre-heated 375 degree oven for 1 hour 15 minutes.
Turn out onto a rack and cool.","url":"https://recipe.bluelayer.org/recipe/26820/john-cages-homemade-bread"},{"id":"26819","title":"Old Time Bread","ingredients":"wheat flour, white, all-purpose, unenriched
alcoholic beverage, beer, regular, all
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Your best and principal bread is Manchet, which you shall bake in this manner.
First your meal being ground upon the black stones, if be possible, which makes the whitest flower, and boulted through the finest boulting cloth, you shall put it into a clean Kimnel.
Opening the flower hollow in the midst, put into it of the best ale-barm, the quantity of three pints to a bushell of meale and some salt to season it with.
Then put in your liquor reasonable warme, and kneade it very well together, with both your hands, and through the brake, or for want thereof, fould it in a cloth, and with your feete treade it a good space together.
Then letting it lie an houre or thereabouts to swel.
Take it foorth and mould it into Manchets, round, and flat, scorcht them about the wast to give it leave to rise, and prick it with your knife in the top, and so put into the oven, and bake with gentle heat.","url":"https://recipe.bluelayer.org/recipe/26819/old-time-bread"},{"id":"26815","title":"Chocolate and Walnut Bread","ingredients":"spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
cocoa, dry powder, unsweetened
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
nuts, walnuts, english","directions":"Melt the chocolate in a bowl over a pan of simmering water and set aside.
In a large bowl mix together the flour, yeast, salt, cocoa powder and sugar.
Then mix in the melted chocolate.
Make a well in the middle of the mixture and gradually add the milk and mix it in.
Then gradually add the water and bring it all together with your hands to form a firm dough.
Then add the walnuts.
Turn the dough out onto a well floured surface and knead for 10 minutes, incorporating the walnuts.
Cover with a tea towel and leave somewhere warm for 1 hour.
Divide dough in half and shape each half into a loaf.
Place on a baking sheet, leaving some space between each loaf, then cover again and leave to rise for a further hour.
Preheat the oven to 200 C. 8.
Bake the bread for 30 minutes.
Serve and enjoy.
Its delicious served slightly warm.","url":"https://recipe.bluelayer.org/recipe/26815/chocolate-and-walnut-bread"},{"id":"26813","title":"Favorite Croutons","ingredients":"oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
salt, table
spices, basil, dried","directions":"Pre-heat oven to 350 Degrees F.
Spread aluminum foil over a cookie sheet and set aside.
In a medium sized bowl, mix together the oil and spices.
Stir well to blend.
Add bread pieces and toss to coat well.
Spread bread pieces out in single layer on foil lined cookie sheet.
Drizzle any remaining oil over bread and place in oven.
Bake for about 15 minutes, or until lightly browned.
Turn once halfway through baking time to brown, evenly.
Watch closely to prevent burning.","url":"https://recipe.bluelayer.org/recipe/26813/favorite-croutons"},{"id":"26812","title":"Honey Spelt Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey","directions":"In a standing mixer fitted with a dough hook, combine the flour, salt and yeast.
Turn the machine to medium low, add the water and honey and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed.
Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer.
Transfer the dough to a lightly floured work surface and shape into a ball.
Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 450 and spray a 9-by-5-inch loaf pan with vegetable cooking spray.
Invert the dough onto a lightly floured work surface and gently punch it down.
Fold the dough into a loaf, tucking in the sides and pinching the seams.
Transfer the dough to the loaf pan, seam side down.
Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
Remove the plastic wrap and lightly dust the dough with flour.
Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf.
Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180.
Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/26812/honey-spelt-bread"},{"id":"26810","title":"Chocolate Chip Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
mini semi-sweet chocolate baking chips,
sugars, granulated","directions":"Beat butter, brown sugar and vanilla thoroughly using electric mixer.
Gradually blend in flour and cornstarch.
Add chips.
Form into 1-inch balls and place on ungreased baking sheets.
Pour sugar on a small plate; dip bottom of drinking glass into sugar and press down on each cookie to flatten.
Press center of each cookie with tip of a teaspoon.
Bake in preheated 300 degree F oven for 25 to 30 minutes, or till bottoms begin to brown.
Cool for 5 minutes; remove to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/26810/chocolate-chip-shortbread-cookies"},{"id":"26790","title":"Third Bread Abm","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Make according to your bread machine instructions.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/26790/third-bread-abm"},{"id":"26776","title":"Mountain Soft White Bread","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Add all ingredients to the pan in the order according to the manual (liquids first, then dry ingredients, then yeast).
Select \"Basic Setting\" (Setting 1) but do not allow the Process to go all the way to \"Bake\".
I turn off the machine and remove the dough after the \"Rise 2\" cycle is complete (dough will be easier to handle if you let it complete \"Rise 2\").
OR.
Use Bread Machine \"Home Made\" Setting (Setting #11) if you have it and are comfortable using it.
The Process times are:.
\"Knead 1\" 10 minutes.
\"Rise 1\" 25 minutes.
\"Knead 2\" - 15 minutes.
\"Rise 2\" 35 minutes.
\"Rise 3\" 0 minutes.
\"Bake\" 0 minutes.
Let Machine finish first four Processes ONLY.
Turn off the machine and remove the dough after the \"Rise 2\" cycle is complete (dough will be easier to handle if you let it complete \"Rise 2\").
Put dough in bread pan.
Cover with cloth.
Let rise for about another hour, or until dough is about 1 inch above pan.
Preheat oven to 350 degrees.
Put pan in center of oven.
Turn oven temp down to 300 degrees.
Bake 30 minutes.
Let cool on rack for about 15 minutes.
Then remove from pan and serve warm with butter or thoroughly cool on rack.","url":"https://recipe.bluelayer.org/recipe/26776/mountain-soft-white-bread"},{"id":"26766","title":"Apple-Raisin Bread Pudding","ingredients":"wheat flours, bread, unenriched
apples, raw, with skin
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground","directions":"In greased 2-quart casserole, combine bread cubes, apples and raisins; set aside.
Combine milk, EGG BEATERS, sugar, margarine, vanilla, cinnamon and nutmeg; pour over bread mixture.
Bake at 350 degrees F. for 45 to 50 minutes or until knife inserted in center comes out clean.
Serve warm.
MICROWAVE: Assemble pudding as above in 2-quart microwavable casserole; cover.
Microwave at MEDIUM (50% power) for 6 minutes, stirring every 3 minutes.
Microwave at MEDIUM 8 to 10 minutes more, rotating dish 1/2 turn after 4 minutes.","url":"https://recipe.bluelayer.org/recipe/26766/apple-raisin-bread-pudding"},{"id":"26746","title":"Oven Fried Okra","ingredients":"egg substitute, powder
okra, raw
delallo, italian seasoned breadcrumbs,
delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, black","directions":"Preheat oven to 450*.
Pour egg substitute into a medium bowl.
Add okra and toss to combine.
In a large ziplock bag, combine both types of bread crumbs, salt, and pepper.
Shake to combine well.
Add okra and egg substitute mixture to the bag and shake until coated.
Place a wire rack in top of a cookie sheet.
Arrange okra on rack and bake until crisp, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/26746/oven-fried-okra"},{"id":"26739","title":"Granny's Caramel Cinnamon Rolls","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
wheat flours, bread, unenriched
butter, without salt
sugars, brown
spices, cinnamon, ground
cream, whipped, cream topping, pressurized
sugars, brown","directions":"Place dough ingredients in bread machine in order given.
Press dough cycle.
While dough is mixing, combine filling ingredients.
In small bowl, combine 1/4 cup soft butter, 1/2 cup brown sugar, and 1/2 tablespoon cinnamon.
Stir well to mix.
Set aside.
In another small bowl, combine whipping cream, and 3/4 cup brown sugar.
Stir mixture together well.
Place in fridge.
When dough cycle has completed, remove dough from the machine and place on floured surface.
With rolling pin, roll dough to approximately 16x10 inch rectangle, adding more flour if necessary to prevent sticking.
Spread filling onto dough spreading close to edges.
Roll up dough, jellyroll style, starting at long edge.
Pinch seam closed.
Slice into 1 1/2 inch thick slices.
Place in 9x13 pan, that has been coated lightly with non-stick spray.
Place cinnamon rolls in warm place until doubled in bulk.
(About 1 hour).
Preheat oven to 350 F.
Just before placing in oven, remove caramel sauce from fridge, stir once more.
Next, evenly pour caramel sauce over rolls.
Bake for 25-30 minutes or until light golden brown.
Let cool on wire rack for about 10 minutes, then invert.
The gooey caramel sauce will be on top.
Store leftovers in tightly closed container.
Leftovers can be warmed up in microwave.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/26739/grannys-caramel-cinnamon-rolls"},{"id":"26731","title":"Walnut and Sultana Bread Machine Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
nuts, walnuts, english
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Lightly crush the walnuts into sultana sized pieces using a pestle and mortar.
If you don't have a pestle and mortar, wrap the walnuts in a tea towel and crush using the base of the walnut oil bottle.
Insert the kneading blade into the bread pan so that it faces north-south dividing the pan into left and right halves.
Add the yeast to the far left of the bread pan and cover with the flour.
Leave the right of the pan as empty as possible.
Add the sugar and milk powder on top of the flour.
Add the oil to the right of the bread pan.
Insert the bread pan in the machine.
Dissolve the salt in the water and add both slowly to the right of the bread pan.
The aim is to keep the sugar and milk powder dry.
Add the sultanas and walnuts to the nut dispenser.
Set a basic raisin loaf, medium size, medium crust.","url":"https://recipe.bluelayer.org/recipe/26731/walnut-and-sultana-bread-machine-bread"},{"id":"26720","title":"Strawberry Spread (For Muffins, Bread, Etc.)","ingredients":"cheese, parmesan, hard
strawberries, raw","directions":"Mash or chop the strawberries - start with about 1/3 cup.
Mix with cream cheese to blend well.
Add more berries if desired.
Enjoy on muffins, bread, etc.","url":"https://recipe.bluelayer.org/recipe/26720/strawberry-spread-for-muffins-bread-etc"},{"id":"26700","title":"Southern White Cornbread","ingredients":"shortening, vegetable, household, composite
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda","directions":"Preheat oven to 350; grease an 8\"x4\"x3\" nonstick loaf pan with the shortening, leaving excess in the pan and place in oven.
Sift together sugar, flour, cornmeal and salt; mix buttermilk and baking soda; stir into cornmeal mixture and mix well; add melted shortening from loaf pan and mix well.
Pour the mixture into the hot loaf pan and bake 50-60 minutes until golden brown and toothpick tests clean; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/26700/southern-white-cornbread"},{"id":"26689","title":"Shanibars","ingredients":"dates, deglet noor
peanut butter, smooth style, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
salt, table","directions":"In a food processor, blend ingredients throughly on high for about 4 minutes.
\"Dough\" will be very sticky.
In a waxed lined bread loaf pan, place \"dough\" and press into pan evenly.
Chill in fridge for 30 minutes.
Cut bars widthwise into six.
Wrap individual bars in foil and place in fridge til go time!
*chill time is cook time
** Its not necessary to chill bars after pressing into pan but cut and wrap and place in fridge for later consumption is necessary.
Footnotes.
*chill time is cook time ** Its not necessary to chill bars after pressing into pan but cut and wrap and place in fridge for later consumption is necessary.
*** this is very versatile recipe with dates.
You can add to dates anything or take away.","url":"https://recipe.bluelayer.org/recipe/26689/shanibars"},{"id":"26683","title":"Traditional Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
currants, zante, dried
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
water, bottled, generic","directions":"Sift flour, sugar, baking soda, baking powder and salt.
Stir in currants and milk.
Combine until well blended.
Dough will be sticky.
Turn out onto floured board and knead 10 times, until smooth.
Shape into an 8\" round loaf.
Place on ungreased cookie sheet.
Cut an\"X\" with a knife into the top of the loaf.
Bake at 375 degrees for 45 minutes.
Remove from oven; pour sugar and water glaze over the top and return to oven for an additional 10 minutes.","url":"https://recipe.bluelayer.org/recipe/26683/traditional-irish-soda-bread"},{"id":"26669","title":"All-Occasion White Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Inset pan into the oven chamber.
Select Basic Cycle, press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/26669/all-occasion-white-bread-bread-machine"},{"id":"26665","title":"Copycat Pizzeria Uno \"chicago Deep Dish\" Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, canola","directions":"r>OLD SCHOOL METHOD: Mix the yeast and water together in a large mixing bowl with a fork until totally dissolved.
Blend in 1 cup of flour, and all the cornmeal, salt, and oil.
Mix well with a large spoon.
Continue stirring in the rest of the flour in 1/2-cup increments until the dough stops sticking to the sides of the bowl.
Put some flour on your hands and knead the dough until it is no longer sticky, about 5-10 minutes.
Cover the bowl with plastic wrap and put in a warm, dry, draft-free area for 45-60 minutes to rise until doubled.
Punch it down and knead briefly.
Go to Step #8.
Didn't want to do all that just to have another rise later?
Check out the bread machine instructions!
BREAD MACHINE INSTRUCTIONS: Put all the ingredients into your bread machine according to your manfacturer's directions and do a 1.5-lb or 2-lb dough cycle, kick back and let it do its work.
Press the dough into an oiled 15-inch deep dish pan.
Let it rise for another 20 minutes before pre-baking.
After the rise in the pan is finished, bake at 450F for 10 minutes.
Then add the sauce, cheese, toppings, etc, and whatever else you like and bake at 400F according to how much you put on (ie, meat toppings require longer.)
I like cheese and veggie toppings which only take about 15-20 minutes, then turn on the broiler for 5 minutes to get a nice crispy edge and cheesy crunch.
Don't have a deep-dish pan?
Can probably split this up among casserole dishes and large pie pans.","url":"https://recipe.bluelayer.org/recipe/26665/copycat-pizzeria-uno-chicago-deep-dish-pizza-dough"},{"id":"26664","title":"Focaccia (Using Bread Machine for the Dough)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
spices, rosemary, dried
spices, oregano, dried
oil, olive, salad or cooking
water, bottled, generic","directions":"Place all of the above ingredients, accurately measured and in the order I have listed them, in the Bread Machine.
Select the 'dough' cycle.
When the cycle is complete, take the dough out of the Bread Machine, and proceed with the following steps: On a lightly floured surface, gently knead the dough for about 10 minutes.
(you may need to add extra flour during this time) Place the 'Focaccia' dough in a well grease bowl, cover and leave to rise in a warm (and draught free) place for about 1/2 an hour.
Then, knead the dough lightly (in the bowl) for about 1 minute.
On a lightly floured surface, roll the dough into a rectangular shape (about 20 cm x 30 cm)
Place on a well greased baking tray (or sponge roll tin) and leave to rise again, in a warm place, this time for about 1 hour (or until it has doubled in it's original size) Now pour and smooth over with your fingers, 1 tablespoon of olive oil.
'Poke' the dough with 2 fingers at intervals over the surface, and sprinkle liberally with rock salt or equal measurements of olive oil and Basil pesto mixed together with grated Parmesan or Romano cheese, top with chopped up sun-dried tomatoes and sliced black olives!
YUM!
Bake at 225C for about 15 minutes or until golden brown!","url":"https://recipe.bluelayer.org/recipe/26664/focaccia-using-bread-machine-for-the-dough"},{"id":"26651","title":"Spelt Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 450 degrees F.
Place the flours, salt and baking soda in a large mixing bowl and sift together thoroughly.
After thinning the 1 cup yogurt with the 1/2 cup of milk, make a well in the center of the flour mixture and pour in the yogurt mixture.
Mix until the dough begins to hold together.
The dough should be holding together but dry, not wet or sticky.
Form the mixture into a ball and turn out onto a lightly floured surface.
Knead the dough 5 times, just to make sure everything is incorporated.
Form dough into a disc about 1 1/2 inches thick, and use a sharp knife to score the top with an X shape.
Place on a greased baking sheet.
Bake at 450 degrees F for 15 minutes.
After 15 minutes, turn the heat down to 400 degrees F, and continue baking for 20 25 minutes, until the loaf is a deep golden brown.
Allow to cool before slicing.","url":"https://recipe.bluelayer.org/recipe/26651/spelt-soda-bread"},{"id":"26626","title":"Soft & Moist Mini Roll Loaf In a Pound Cake Pan","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add the ingredients to the bread maker and start the dough course.
After 6 minutes, add the margarine.
Remove the dough, weigh, and then divide into 10 pieces.
Let sit for 15 minutes.
Deflate the dough lightly and re-roll into balls.
Place the dough in the pans, cover with a plastic bag, and allow to rise.
It's ready when the dough is about 1 cm taller than the pan, if viewed from the side.
Spray the tops with water a few times.
Preheat the oven to 210C,reduce the temperature to 200C and bake for 10 minutes, then bake at 18 C for 10 minutes (a total 20 minutes).
I added 100 g of raisins and used the baking pan as a cover.
Seems like some temperature adjustment is necessary.
A version made with 50 g Milk, 150 g water, 20 g honey, and after the final rise, coated with beaten egg.
Bake at 160C for 6 minutes, then 180C for 17 minutes.
Also try my white bread in a pound cake pan.","url":"https://recipe.bluelayer.org/recipe/26626/soft-moist-mini-roll-loaf-in-a-pound-cake-pan"},{"id":"26625","title":"Freshly Baked Bread in 20 Minutes! Round Breakfast Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, salted","directions":"Make the bread dough and prove once.
I make my dough in a bread maker that's fitted with special dough kneading blades, but you can knead by hand if you'd prefer.
After the first proving, split the dough into 3, and place them in a cake tin that's been greased with a small amount of oil.
I use a cake tin to make it easier to put the dough in the fridge.
To stop the dough from drying out, place a well-wrung damp cloth over the top of the tin.
Then cover the cloth with some cling film.
Then place the tin into the fridge and leave the dough to prove for a second time overnight.
I always place the dough in the fridge sometime around 10 or 12 pm.
In the morning, take the tin out of the fridge, peel off the damp cloth, and put the tin in the oven.
Don't bother with preheating.
Simply set your oven to 200C and bake the bread for 17 minutes.
It's ready!","url":"https://recipe.bluelayer.org/recipe/26625/freshly-baked-bread-in-20-minutes-round-breakfast-rolls"},{"id":"26624","title":"Bread Maker Raisin Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
raisins, seeded
spices, cinnamon, ground
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/26624/bread-maker-raisin-bread"},{"id":"26614","title":"Delicious Breakfast Rolls","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry","directions":"Put all of the ingredients into your bread machine, set it to the dough course and set it on!
Coat a counter top with flour and transfer the dough to it.
With the palm of your hand, gently roll the dough out and release the gas.
Divide the dough into 13 portions.
Form the dough into balls and have the seam facing downward.
Cover the dough with a tightly wrung out damp towel and let it sit for 20 minutes.
Once the dough is done resting, roll out the dough with a rolling pin into an oval shape.
Roll it into a slightly round shape and form it into a teardrop shape.
Roll out the dough making the top a bit wider and long and tapered to the end.
Roll up the dough towards the widest part.
Arrange the dough on parchment paper and spray some water on it.
Let the dough rise a second time in your oven for 40 minutes at 35C (95F).
Once the dough expands 1.5 - 2 times larger, it's ready.
In order to make it glossy, coat the top with a beaten egg and then bake it in a preheated oven for 14 minutes at 180C (350F).
\"Butter rolls\" is made the same way as this recipe so please check it out.","url":"https://recipe.bluelayer.org/recipe/26614/delicious-breakfast-rolls"},{"id":"26607","title":"Tofu Okara Bagels Made with Tofu, Okara, and Flour","ingredients":"tofu, raw, regular, prepared with calcium sulfate
okara
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
honey","directions":"Fry the okara in a frying pan to evaporate the water.
It is good if the okara is a little wet like this.
Add all of the ingredients to a bowl.
Microwave the tofu for 1 minute, add it to the bowl, and knead.
Let it sit for 10 minutes and then divide into equal portions and shape.
Spread the dough into an ellipse and fold into thirds, leaving one end open.
Then bring the opposite end around and tuck into the open end.
Dissolve the honey in boiling water, and boil the dough for one minute on each side.
Bake in the oven at 200C for 20~25 minutes until they turn a nice golden brown, and they are done.","url":"https://recipe.bluelayer.org/recipe/26607/tofu-okara-bagels-made-with-tofu-okara-and-flour"},{"id":"26593","title":"Authentic Kouign Amann","ingredients":"butter, without salt
butter, salted
sugars, granulated
butter, without salt","directions":"Deflate the butter roll dough after its 1st rising is done.
Put the dough in a plastic bag, and rest it for an hour in the refrigerator.
Roll the salted butter into a 15 cm square flat piece, and chill it in the refrigerator.
Roll the rested bread dough from Step 1 out, and wrap it around the chilled butter from Step 2.
Pinch the seams tightly closed.
Roll this out while dusting it with flour, and then fold into thirds.
Wrap in plastic and chill it in the freezer (not the refrigerator) for 5 minutes.
Repeat 2 more times.
While the dough is chilling, prepare the molds.
Cut foil into about 22 cm square pieces and stack them.
Place a 10 cm diameter circular mold (or a deep dish) on top, and wrap the foil around it, folding any bits that stick out inside.
The molds are done.
Brush the molds thinly with oil (if you forget this the cakes will stick and won't come out!!).
Cut the topping butter into small pieces, and put the butter pieces and the granulated sugar into the foil molds.
Roll the well chilled dough out thinly, and divide into 6 pieces lengthwise.
(You'll end up with 6 thin ropes.)
Twist each rope with both hands, and coil into the oiled foil molds in a spiral shape.
Mist the rolls lightly with a water sprayer.
Leave in a warm place for about an hour to rise.
In the wintertime leave them in a heated room.
I don't recommend using the bread proofing setting of an oven since the temperature is too high and the butter will melt out.
Preheat the oven to 200C.
When the dough has finished rising, sprinkle them with granulated sugar (not included in the ingredient list).
Bake the rolls once the oven has reached temperature for 22 to 23 minutes.
If the tops have become dark brown, the bottoms should be caramelized, too.
Take the rolls out immediately, and cool them upside down.
They'll be piping hot, so be sure to protect your hands with oven gloves or something.
Let them cool down completely so that the caramelized bits can become crunchy before eating.
The main photo shows them after they've cooled down, with the caramelized tops facing up.","url":"https://recipe.bluelayer.org/recipe/26593/authentic-kouign-amann"},{"id":"26588","title":"Simple Soft & Fluffy Bread Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add all the ingredients except for the butter to a bowl on a scale (aim the water and milk at the yeast when adding them).
Mix in the bowl until it comes together to form a ball.
Knead, and once it's smooth add the butter and continue to knead.
Keep kneading.
Once you can see your fingers through the dough, it's good to go!
Put in a lightly greased bowl and allow to rise for 50 to 60 minutes (we have an oven with a fermentation function at 40C).
It'll expand to twice its size, like this.
Deflate the dough and separate into 8 pieces.
Allow to rest for 10 minutes.
Cover with a damp towel.
Deflate the dough and make into balls by pulling on the outside.
Here I apply strong flour to the outside, but you don't have to.
Allow the dough to rise for the second time.
It'll expand like this after the second rise.
Preheat your oven to 190C, then bake for 15 minutes at 180C.
And this is what they look like when finished.
They smell great!
-","url":"https://recipe.bluelayer.org/recipe/26588/simple-soft-fluffy-bread-rolls"},{"id":"26560","title":"Peppercorn and Pepperoni Bread With Cheese","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
cheese, cheddar
corn, sweet, white, raw
pepperoni, beef and pork, sliced
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"Place all the bread ingredients except cheese, peppercorns, and pepperoni in the bread machine pan in the order suggested by the manufacturer.
Select dough cycle and start machine.
At end of cycle take dough out and punch dough down and flatten; place the peppercons, cheese and pepperoni kneading into the dough.
Shape into a round loaf.
Score top.
Place loaves on greased cookie sheet.
Cover; let rise until double, about 40 hour.
Preheat oven to 400 degrees F.
Brush each loaf with milk.
Sprinkle cheese.
Bake until loaves have a hollow sound when tapped, about 30 minutes; cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/26560/peppercorn-and-pepperoni-bread-with-cheese"},{"id":"26553","title":"Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift 6 oz (175g) all-purpose flour and a pinch of salt into a large bowl.
Add 3 oz (85g) chilled, diced butter or margarine.
Lightly stir the butter to coat in the flour.
Quickly and lightly rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
Sprinkle in 2 tbsp iced water.
Stir genty to mix.
Use your fingertips to gather the pastry and roll int around to form a ball, handling it as little as possible.
Wrap the pastry ball in plastic wrap and chill for at least 30 minutes before using.","url":"https://recipe.bluelayer.org/recipe/26553/shortcrust-pastry"},{"id":"26528","title":"Sweet Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
egg substitute, powder","directions":"Preheat oven at 375 degrees.
mix all ingredients together and pour into a 9x9 inch pan.
(Make sure to oil the pan so it wont stick to the pan).
Bake for 25-30min.
Test it with a toothpick and poke it in the middle.
It will be done if the tooth pick comes out clean.","url":"https://recipe.bluelayer.org/recipe/26528/sweet-cornbread"},{"id":"26497","title":"Tangy Buttermilk Cheese Bread for Your Bread Machine","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
salt, table
sugars, granulated
cheese, cheddar
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select White Bread setting.
Start.
To bake bread in oven: select dough or manual cycle.
Once cycle is complete, shape dough and place in a greased loaf pan.
Allow to rise in a warm spot until doubled in size.
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.
In my Bread machine start to finish is 2 1/2 hours.
This makes a 1 1/2 pound loaf.","url":"https://recipe.bluelayer.org/recipe/26497/tangy-buttermilk-cheese-bread-for-your-bread-machine"},{"id":"26485","title":"Easy Round Italian Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Stir yeast in warm water and let stand for 5 minutes.
In large bowl, beat 1 cup of flour with yeast mixture, adding salt, to make a smooth batter.
Beat in 2 1/4 cups of remaining flour.
Dough will be stiff.
Turn onto a floured board, and knead for 10 minutes.
Slam the dough down onto the counter at least 6 times!
Form dough into a smooth ball, and place in a greased bowl with a lid or plastic wrap.
Cover and allow it to double in size (90 minutes).
Punch dough down and form ball again.
Cover.
Let it double again (60 minutes).
Punch down dough.
Roll into a flat big ball.
Place on a greased baking sheet or use parchment paper.
Cut into the top 4 shallow cuts, forming a big X.
Cover with a cloth and let it rise for 30 minutes.
Bake at 375F for 30 minutes.
*Using parchment paper allows the bread to just slide off the paper and pan right onto your cutting board.
Also, put covered bowl into oven with light on, and it will rise better.","url":"https://recipe.bluelayer.org/recipe/26485/easy-round-italian-bread"},{"id":"26475","title":"Fried Curry Chicken","ingredients":"yogurt, greek, plain, nonfat
lemon juice, raw
spices, curry powder
spices, onion powder
salt, table
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"In a large bowl, mix the yogurt, lemon juice, curry powder, onion powder, salt, and garlic powder.
Set aside 1 cup of the mixture to use as a dipping sauce.
Place the chicken in the bowl, and coat with the mixture.
Marinate in the refrigerator 8 hours or overnight.
In a bowl, mix the breadcrumbs and flour.
Dredge the coated chicken in the breadcrumb mixture.
Melt the butter in a skillet over medium-low heat.
Discard remaining yogurt mixture.
Fry the coated chicken in the skillet 15 minutes, or until juices run clear.
Serve with the reserved dipping sauce.","url":"https://recipe.bluelayer.org/recipe/26475/fried-curry-chicken"},{"id":"26464","title":"Homemade Cottage Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Combine milk and buttermilk in a glass bowl.
Stir until combined.
Cover with a clean towel and let sit in a warm kitchen for 24 hours.
2.When the milk mixture has thickened (clabbered), pour into a pot and place over low heat until the curds separate from the whey (this happens quickly).
Line a colander with cheesecloth and strain the curds until dry.
Reserve the whey for use in baking breads, etc.
Stir in the salt and refrigerate.
Tips: ultra-pasteurized milk is poor for making cheese because it has already been heated to very high temperatures.
It is important that you use cultured buttermilk.
It is the culture that helps make the cheese.
After draining the curds, I sometimes stir back in some whey to get the desired consisitency of cottage cheese.
Yields 1 cup of cottage cheese and 3 cups of whey.","url":"https://recipe.bluelayer.org/recipe/26464/homemade-cottage-cheese"},{"id":"26463","title":"Tangy Buttermilk Cheese Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
salt, table
sugars, granulated
cheese, cheddar
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select White Bread setting.
Start.
To bake bread in oven: select dough or manual cycle.
Once cycle is complete, shape dough and place in a greased loaf pan.
Allow to rise in a warm spot until doubled in size.
Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.","url":"https://recipe.bluelayer.org/recipe/26463/tangy-buttermilk-cheese-bread"},{"id":"26439","title":"Quick Avanti-like Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Mix flours.
In bowl of electric mixer, combine water, about half the flours, salt and sugar.
Blend well and then add yeast.
Beat at medium speed for 6 minutes.
Add remaining flour, blending until you have a soft dough.
Turn out onto floured surface and knead 15 minutes, or use dough hook on mixer to knead 10 to 15 minutes.
Place dough back in mixing bowl and cover for 10 minutes.
Punch down and shape into long skinny loaves as for sub sandwiches.
Place on greased and floured baking sheets.
Cover and let rise until not quite doubled (30 to 45 minutes.)
Bake at 400 degrees for 35 min.
or until golden brown.","url":"https://recipe.bluelayer.org/recipe/26439/quick-avanti-like-bread"},{"id":"26437","title":"Delicious Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"If using a bread machine, add ingredients in the order recommended by your manufacturer.
If mixing by hand, start by mixing flour, yeast, and salt in a large bowl.
Leave a well in the center.
Add the olive oil and water in the well.
Mix by hand, kneading for 5-10 minutes.
Work into a ball.
Add a small amount of oil to the bowl and roll the ball to cover the dough completely.
Cover your bowl with a tea towel and place in a warm place to rise for approximately 1 hour and 50 minutes.
For 2 thinner crust pizzas: divide dough in half.
Grease a baking sheet for each pizza.
Roll each portion of dough on a lightly floured surface into a 12 to 13-inch circle.
Transfer to the baking sheet and build up the crust.
Prick the crust with a fork.
Bake for 10 to 12 minutes at 425 degrees.
Top as desired and bake for another 10 to 12 minutes.
For stromboli: roll dough on a lightly floured surface into a rectangle approximately 10 x 14 inches.
Top as desired, leaving 1 inch edges all around.
Starting with the nearest 14-inch side, roll into a loaf and pinch the seams closed.
Place seam side down on a greased baking sheet that has corn meal sprinkled on it.
Cut 3-4 vent holes diagonally across the top.
Brush with an egg wash (1 egg white and 1 tablespoon water).
Bake for 25-30 minutes at 425 degrees.
For 1 thick crust pizza: grease a 13 or 14-inch pizza pan.
Pat dough into the pan, building up the crust.
Cover and let rise for 30 to 45 minutes until doubled.
Bake for 20 to 25 minutes at 375 degrees.
Top as desired and bake for 15 to 25 additional minutes.","url":"https://recipe.bluelayer.org/recipe/26437/delicious-pizza-dough"},{"id":"26436","title":"Oatmeal and Brown Sugar Toasting Bread","ingredients":"water, bottled, generic
oats
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"Manual Method: In a medium-sized mixing bowl, combine the boiling water, oats, steel-cut oats and sugar.
Stir the mixture once or twice to combine, then set it aside to cool to lukewarm.
Add the remaining ingredients, stirring till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
This is a stiff dough, but just keep working at it; itll become smooth and elastic.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
Mixer Method: Combine the ingredients as directed above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise as directed above.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough.
Allow the machine to complete its cycle.
Transfer the dough to a lightly greased work surface, and form it into a loaf.
Place the loaf in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan and let the bread rise for 1 hour, or until it's just crowned over the edge of the pan.
Bake the bread in a preheated 375F oven for 35 to 45 minutes, or until it's golden brown and its internal temperature is about 200F Note: This bread has a tendency to brown quickly (and underbake in the center), so plan on tenting it lightly with aluminum foil about 20 minutes before the end of the baking time.
Remove the bread from the oven, and turn it out onto a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/26436/oatmeal-and-brown-sugar-toasting-bread"},{"id":"26431","title":"White White White","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flours, bread, unenriched
butter, without salt","directions":"MEASURE ingredients into baking pan in the order recommended by the manufacturer; Insert pan into the oven chamber.
SELECT the basic cycle.
BRUSH a little melted butter on finished crust.","url":"https://recipe.bluelayer.org/recipe/26431/white-white-white"},{"id":"26427","title":"1990 3rd Place: Shortbread Sheep Recipe","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preparation Time: 25 min
Cooking Time: 20 to 25 min
Cream butter and sugar in large mixer bowl till light and fluffy.
Beat in flour and salt.
Knead the dough briefly till smooth.
If dough is too sticky, add in a bit more flour.
(Dough can be refrigerated up to several days; soften slightly before shaping cookies.)
Heat oven to 325 degrees.
Have ungreased baking sheets ready.
Pat half of the dough out on lightly floured surface to 1/2 -inch thickness.
Use cookie cutters to cut out desired shapes.
Place cookies 2 inches apart on baking sheets.
Bake till light brown on edges, 20 to 25 min.
Cold on wire racks.
Note: The sheep cookie cutter used by Koenig is a Hallmark cutter which is no longer available.
A sheep pattern can be made out of cardboard and placed over dough; cut out the shape with a small knife.
Third prize went to Betty J. Koenig, of Hammond, Ind., for her recipe for shortbread cookies in the shape of sheep.
Betty uses a sheep cookie cutter to make these cookies.
She suggests using your fingertips to dimple the dough to resemble their wooly coats.
If you like, a small piece of chocolate can be used for eyes after baking.
Chicago Tribune, December 13, 1990 from the Chicago Tribune","url":"https://recipe.bluelayer.org/recipe/26427/1990-3rd-place-shortbread-sheep-recipe"},{"id":"26423","title":"Basic Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Proof yeast in half a cup of the water, with about a teaspoon of flour- let it sit, covered, until it becomes bubbly& active.
Combine the rest of the water with the yeast/water in a large bowl, and gradually add about half of the flour.
Stir the mixture about 100 times in the same direction, until it is well-mixed and strands are beginning to form.
Stir in the salt and oil.
Add the remaining flour half a cup at a time, stirring well, until it is too stiff to stir with a spoon.
Turn out onto a lightly floured board and knead for about 20 minutes, adding flour as nescessary to keep the dough from sticking to the board.
The dough should be springy and nice to work with.
When it has been sufficiently kneaded, cover it with a damp cloth for about 10 minutes and wash and grease the bowl lightly.
After it has rested, knead the dough a few more times (it should feel really nice by now!)
and place it in the bowl, covered with the damp cloth, a plastic bag, and maybe a plate.
Let the dough rise until it springs back when you stick your finger in it, and it is about twice the size as it was before (this takes about 2 hours; longer or shorter depending on the room temperature- I prefer a longer (cooler) rise, because it allows the flavour to develop more... but sometimes you just don't have time for that sort of thing).
Deflate the dough by punching or kneading it a few times, and let it rise again- this time, it should take about half the amount of time as it did before.
When the dough has risen twice, deflate it again and cover it with the damp cloth again for about 10 minutes (to let the gluten relax, apparently.. it makes it easier to manage if you do this), then divide it into and shape it into loaves, buns, etc.
Let the shaped dough rise on a baking sheet or in a loaf-pan for about an hour maybe- it will rise a bit more in the oven.
Slash the top of the bread if you want, so that it doesn't bust open in the oven.
Bake at 400 degrees for 20 minutes, and then turn the oven down to 350 degrees and bake for 20-30 minutes longer, until the loaf is a lovely brown and sounds hollow when you thump it on the bottom.
(Buns and smaller loaves take a shorter time).
Try to let the loaf cool (out side of the loaf pan, or it will get a bit soggy) before you tear into it.","url":"https://recipe.bluelayer.org/recipe/26423/basic-whole-wheat-bread"},{"id":"26411","title":"Praline Shortbread Squares","ingredients":"nuts, almonds
salt, table
oil, olive, salad or cooking
sweetener, syrup, agave
butter, salted
sweetener, syrup, agave
vanilla extract
nuts, pecans","directions":"Preheat the oven to 350F.
Grease an 8-inch square baking dish with grapeseed oil and dust with almond flour.
To make the shortbread, blend the almond flour, salt, grapeseed oil, and agave nectar in a food processor until smooth.
Press the dough into the prepared baking dish.
Bake for 15 to 20 minutes, until golden brown.
Remove from the oven and let cool.
While the shortbread bakes, prepare the pralines.
In a small saucepan over medium-low heat, melt the butter, then add the agave nectar and vanilla extract.
Simmer for 5 minutes, then add the pecans.
Remove the praline mixture from the heat, cool to room temperature, and spread over the shortbread.
Place in the refrigerator for 3 hours to set.
Cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/26411/praline-shortbread-squares"},{"id":"26395","title":"Green Beans With Mushrooms and Crisp Onion Crumbs","ingredients":"butter, without salt
delallo, italian seasoned breadcrumbs,
onions, raw
salt, table
beans, snap, green, raw
mushrooms, white, raw","directions":"For the crumb topping:.
Melt butter over medium-low heat.
Add panko bread crumbs, onions and salt.
Saute about 6 minutes or until crumbs are slightly toasted.
For the green beans and mushrooms:.
Steam green beans and mushrooms in pressure cooker according to your directions (3-4 minutes in mine at pressure).
Place green beans and mushrooms in serving dish.
Top with crumb topping.","url":"https://recipe.bluelayer.org/recipe/26395/green-beans-with-mushrooms-and-crisp-onion-crumbs"},{"id":"26392","title":"Always Soft Basic Bread Dough","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Add the ingredients to a bread making machine and let it work through its first rising.
Once it's risen to twice its size, cover your hands with flour and remove.
Divide up into your desired portions.
Make into round shapes and let sit, being careful not to let it dry out.
For mini-rolls, let the dough sit for 10 to 15 minutes.
For pound cakes, divide in two and let sit for 15 minutes.
Shape the dough, and allow to rise a second time, being careful to not let them dry out with the preheating time in mind.
You should aim to let them expand up to 1.5 to 2 times their previous size.
Then bake at 190-180 C in the oven at 14 minutes.
They're soft and moist.
Once they've cooled off put them in a bag and seal right.
This is the soft bread we always have at home.
Here are two pound cakes with maple and cinnamon rolled in.
Baked at 180 C for 15 to 20 minutes.
Add some cooled taramasalata stuffing.
After the proofing process make a cross-cut using scissors and bake at 190C for 14 minutes.
For a more crispy outside bake at 200C, but be careful not to burn the bottoms.
Sprinkled with strong flour and shaped with chopsticks to make them look like peaches.
Preheat at 180C then bake at 160C for 10 to 15 minutes.
Take them out of the oven just before they brown.
The smaller it is, the faster it dries out and you lose that soft, moist feel.
In that case, lightly toast it or microwave for 20 to 60 seconds.","url":"https://recipe.bluelayer.org/recipe/26392/always-soft-basic-bread-dough"},{"id":"26371","title":"Chewy Steamed Bread with Pancake Mix & Bread Flour","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
wheat flours, bread, unenriched
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix the egg, vegetable oil, milk, and sugar together well.
Add the pancake mix and bread flour to the mixture and fold in with a rubber spatula.
[When using a steamer] Prepare some paper cups (preferably lined with glassine paper) and pour the batter into the cups.
Place the cups into a steamer that is already steaming and steam for 15 - 20 minutes.
(This takes longer than it would in a frying pan).
[When using a frying pan] Place the cups in a large frying pan.
Pour water into the frying pan until 1 cm in height, cover with a lid and steam for 12 - 14 minutes.
Once they become full and fluffy, they're done.
A version with pancake mix, banana, cocoa powder and raisins:
Try replacing the 200 g pancake mix in these recipes with 100 g pancake mix and 70 g rice flour.
When using bread flour, the bread flour may not rise as much so that's why it's better to use baking powder as well when possible.
I use 2 g for the bread in the photos.
Chewy Steamed Bread with Pancake Mix & Rice Flour","url":"https://recipe.bluelayer.org/recipe/26371/chewy-steamed-bread-with-pancake-mix-bread-flour"},{"id":"26346","title":"Cakebread Cellars Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In a medium bowl, combine the all-purpose and durum flours, yeast, salt, and olive oil.
Add the water and mix by hand with a wooden spoon or a dough scraper until the dough adheres and forms a ball.
Transfer from the bowl to a lightly floured work surface and finish kneading by hand, using as little additional flour as possible, until the dough is smooth and elastic, about 5 minutes.
Place in a lightly oiled bowl and cover with plastic wrap.
Set aside in a warm place and allow to rise until doubled in volume, 1 1/2 to 2 hours.
Punch the dough down and divide it into 4 equal pieces.
Shape into balls and set on a floured baking sheet.
Dust the tops with flour and cover the tray with plastic wrap.
Let rest at room temperature for 30 minutes.
Proceed with your chosen recipe.","url":"https://recipe.bluelayer.org/recipe/26346/cakebread-cellars-pizza-dough"},{"id":"26338","title":"Ontbijtkoek - Dutch Spice Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cloves, ground
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cardamom
salt, table
spices, ginger, ground","directions":"Preheat the oven to 300 degrees Fahrenheit.
Combine all ingredients into a smooth paste.
Lightly coat a LOAF pan with baking spray and flour.
Bake for a full hour.
When fully baked, open the oven door a crack, and allow loaf to cool in the turned off oven for 1/2 hour before removing from oven and cooling completely.
Then remove from pan.
Cool completely and store in plastic bag.Keep covered or bread will dry out.","url":"https://recipe.bluelayer.org/recipe/26338/ontbijtkoek-dutch-spice-bread"},{"id":"26304","title":"Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sweetener, syrup, agave
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Mix the yeast and the warm water in a large bowl and let sit for 10 minutes.
Stir in the agave syrup, salt and flour.
Mix until well combined.
Add in the oil and mix by hand or in a food processor for 6 to 8 minutes.
Cover the bowl and let the dough rise for 90 minutes in a warm, dry place.
Dough should double in size.
Preheat the oven to 425 degrees F and if possible, use a baking stone.
Punch the dough down and divide it into 8 pieces.
Roll them into balls, then cover and let rest for 20 minutes to let the dough relax.
Dust a clean work surface with flour, then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter.
Cook on baking stone until puffed and starting to brown about 6 minutes each side.
Spritz the oven with water, during baking, to create nice crisp pitas.","url":"https://recipe.bluelayer.org/recipe/26304/pita-bread"},{"id":"26292","title":"Easy Lemon Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
sugars, powdered
lemon juice, raw
vanilla extract
salt, table","directions":"Preheat oven to 350 F. Line 2 baking sheets with parchment paper or a Silpat.
Set aside.
Sift flour into a medium sized bowl and set it aside.
In a large bowl, cream butter and sugars until light and fluffy.
Add lemon juice, vanilla and salt and beat until well combined.
Stir in flour.
Scoop the dough with a medium cookie dough scoop (2 tablespoons each) onto the prepared cookie sheets.
Place them about 2 inches apart.
Put the baking trays into the preheated oven and bake the cookies for approximately 15 minutes or until very light brown around the edges.
Remove from the oven and put the cookies onto a cooling rack to cool completely.
Makes 5 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/26292/easy-lemon-shortbread-cookies"},{"id":"26273","title":"Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"You will also need 30cm x 20cm swiss-roll tin.
pre-heat oven to 180 degrees.
slice butter into a food processor bowl and add the sugar.
whiz until soft and light and well creamed.
add the flour and process again, using the pulse switch until dough clings together in coarse crumbs.
turn mixture into prepared swiss-roll tin and spread out with spatula.
press all over with floured knuckles to form an even base.
prick with a fork.
bake for 15 minutes or until light golden and firm to the touch.
let shortbread base cool in the baking tin.","url":"https://recipe.bluelayer.org/recipe/26273/shortbread"},{"id":"26272","title":"100% Crunch (Village Bakery) Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
salt, table
honey
molasses
oil, olive, salad or cooking
seeds, flaxseed
leavening agents, yeast, baker's, active dry","directions":"Use the \"extra kneed\" process and add in seed near end of the first kneed or possibly use the whole wheat setting and ad seeds at beeper.
NOTE: I used a combination of equal portions of sunflower, flaxseed, & sesame seeds.
Any combination of whatever you like will do.","url":"https://recipe.bluelayer.org/recipe/26272/100-crunch-village-bakery-recipe"},{"id":"26267","title":"Healthy Steamed Buns / Mantou","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
water, bottled, generic","directions":"Dissolve the yeast in 1 cup water.
Add the oats and whole wheat flour and mix.
Add 1/2 cup of the remaining water.
Add white flour, continue mixing.
Add the remaining water ( 1/2 cup) (NOTE: the dough is supposed to be slightly sticky and watery, not like normal bread dough, so add more water if it's too dry).
Place in a warm area (25-35 degrees celsius) and let the dough rise until it has doubled in size or until it has reached the top of the bowl.
Knead the dough with some more whole wheat flour (it can take awhile since it's sticky) and shape it into a log.
Divide log into 10 pieces and shape into buns/balls.
Place buns in steamer and steam on high heat until you see steam coming out.
Reduce the heat to medium and continue steaming for 10 minutes.
Serve & enjoy!","url":"https://recipe.bluelayer.org/recipe/26267/healthy-steamed-buns-mantou"},{"id":"26260","title":"How To Proof Bread Dough (Rise)","ingredients":"water, bottled, generic","directions":"Bring a pot of water of to a boil.
Turn off the heat.
Put your bread dough in a bowl that fits completely inside a steamer.
Place the steamer on top of the pot of boiling water.
Place a piece of kitchen parchment paper on top, then the pot lid, to prevent the dough from drying out.
Then just leave the dough to rise 1 to 2 hours.
For the 2nd rising, re-heat the water and transfer it to a big frying pan.
Put the baking tray with the formed dough on top of the frying pan.
Cover with a flour-dusted piece of plastic wrap to prevent the dough from drying out.
If the water in the pot gets cold, heat it up briefly.
Remove the steamer.","url":"https://recipe.bluelayer.org/recipe/26260/how-to-proof-bread-dough-rise"},{"id":"26252","title":"Nana Reinhart's Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix the first 5 ingredients.
Add raisins.
Add buttermilk.
Mix until dough forms.
Form into a ball and plop it onto a lightly floured baking pan or stone.
Cut top of dough crisscross with knife.
Brush with buttermilk.
Bake at 375 for one hour.
If bread gets too brown, cover with foil.
Because all ovens are different, please watch.
When toothpick inserted in middle comes out clean, it's done.
I found that cutting the bread when warm is easier than when cooled completely.","url":"https://recipe.bluelayer.org/recipe/26252/nana-reinharts-irish-soda-bread"},{"id":"26240","title":"Strawberry Almond Yeast Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
strawberries, raw
cream, sour, cultured
water, bottled, generic
oil, olive, salad or cooking
nuts, almonds","directions":"NOTE: If more strawberry flavor is desired, substitute strawberry-flavored drink mix for the sugar called for in the recipe.
In the bowl of a stand mixer, combine 1 cup bread flour, sugar, yeast and salt.
Set aside.
In a small saucepan over medium heat, stir together strawberries, sour cream, water and oil until warm (about 120 degrees F).
Add warm strawberry mixture to flour mixture; beat with paddle attachment on medium speed 4 minutes.
Scrape down sides of bowl and switch to dough hook.
Gradually stir in remaining flour and slivered almonds on low speed, then increase to medium speed and knead 5 to 7 minutes, or until dough is smooth and elastic.
Shape dough into a ball and place in a lightly greased bowl; turn to coat.
Cover bowl with plastic wrap or a tea towel and let dough rise in a warm place until doubled, about 1 hour (or more).
Punch down risen dough and transfer to a surface sprayed with cooking spray.
Pat or roll dough out into a 14-by-7-inch rectangle.
Roll up tightly from the short end into a loaf; pinch ends to seal.
Place loaf in a lightly greased 9-by-5-inch loaf pan.
Cover pan with plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 to 1 1/2 hours, or more depending upon the warmth of your kitchen.
Meanwhile, heat oven to 375 degrees F. When dough is risen, bake until golden brown and baked through, about 30 to 40 minutes.
Remove from pan and cool completely on a cooling rack before slicing.","url":"https://recipe.bluelayer.org/recipe/26240/strawberry-almond-yeast-bread"},{"id":"26230","title":"Fraser Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, granulated
cornstarch","directions":"Preheat oven to 350 degrees F (175 degrees C).
Place butter (not softened) in a large mixing bowl.
Add flour, sugar and corn starch.
Mix with hands (do not use a mixer) until blended and most of dough is like course cornmeal.
It will be very lumpy.
Spread a portion of the dough into the bottom of a glass pie pan and press firmly into the pan.
Add dough until the thickness is about 1/2 inch thick.
Place in oven and bake until edges are golden brown.
Remove from oven and use a fork to create perforations.
Shortbread will break easily when cooled.
Remove from pie pan by placing a plate to cover, then flipping over - shortbread will fall out in one piece.","url":"https://recipe.bluelayer.org/recipe/26230/fraser-shortbread"},{"id":"26226","title":"Cheese Zombies","ingredients":"wheat flours, bread, unenriched
cheese, cheddar","directions":"Thaw bread dough and divide in half.
Using whatever means you feel is necessary, spread dough in a 13x18 inch jelly roll pan, or any pan with low sides.
Shred your cheese and reserve 4 ounces.
Spread 12 ounces of cheese over bread dough.
Roll second half of dough into a 13x18 inch square and place on top of the cheese.
Press down the edges a bit to keep the top and the bottom the same size during baking.
Bake at 350 for 45 minutes Sprinkle remaining 4 ounces of cheese on the top of the bread and bake another 5 minutes
Let this cool for about 20 mins before cutting into 12 squares.
Serve with soup or steamed veggies.
Variations: add fun things to the cheese in the middle like chopped red pepper, chopped mushrooms, sliced green onion, or chopped black olives.
I do NOT recommend spinach as a potential add-in since it's so water-filled.
I know, I know, so are mushrooms, but not as much.","url":"https://recipe.bluelayer.org/recipe/26226/cheese-zombies"},{"id":"26222","title":"Crispy Chicken Wings Recipe","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
butter, without salt
spices, garlic powder
parsley, fresh
bread crumbs, dry, grated, plain
cheese, parmesan, hard
salt, table
spices, pepper, black","directions":"Cut chicken wings in two pcs, discarding the tips.
In a small shallow bowl, combine butter and garlic pwdr.
In another bowl combine remaining ingredients.
Dip chicken into butter mix, then into crumb mix.
Place on greased cookie sheet; bake at 350 degrees for 50 to 60 min or possibly till done.
Makes about 20 appetizers.","url":"https://recipe.bluelayer.org/recipe/26222/crispy-chicken-wings-recipe"},{"id":"26216","title":"Crunchy Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, pecans
grapes, red or green (european type, such as thompson seedless), raw
apples, raw, with skin
celery, raw
salad dressing, mayonnaise, regular","directions":"Combine all ingredients.
Mix well.
Chill prior to serving.
Serve with french bread, pita, or atop a salad.","url":"https://recipe.bluelayer.org/recipe/26216/crunchy-chicken-salad"},{"id":"26174","title":"Quick, Easy and Delicious Bread Dough without a Bread Maker","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine the milk, butter, sugar and salt in a plastic container or small bowl, and microwave for 40 seconds at 600 W (until warmed to the touch).
Add the dry yeast, and mix well with chop sticks.
Add the bread flour in 2 batches, and mix with chopsticks.
Once the mixture is no longer floury, microwave for 30 seconds at 200 W uncovered.
Cover with cling film, and leave for 15 minutes in a warm place.
The 1st proofing is done!
Divide and shape the dough.
Dust a cutting board with flour, place the dough, and divide it into 4.
Roll each piece into a smooth ball.
(or skip to Step 9, and bake in the oven.)
To make a loaf of bread: Roll out the dough into a long rectangle.
Fold the dough into thirds horizontally to make it into a long thin log.
Roll it up from the side near you, and pinch together the ends to close.
It should look like a snail's shell.
Grease a pound cake pan, or line it with parchment paper, and place the rolled dough pieces in it from Step 7.
Microwave for 30 seconds at 200 W, gently cover with cling film, and leave in a warm place for 20 minutes (2nd proofing).
Preheat the oven to 180C.
Sprinkle with bread flour using a tea strainer or a brush, and bake in the oven for 20 minutes.
When the sides of the bread have turned light brown, it's done!
Remove from the pan immediately, and let cool.
I made wiener sausage bread with this dough.
It's fluffy and delicious.
I made pizza with this dough.","url":"https://recipe.bluelayer.org/recipe/26174/quick-easy-and-delicious-bread-dough-without-a-bread-maker"},{"id":"26171","title":"Short Crust Pastry .","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"sieve flour and salt into a mixing bowl .
Rub in the butter with finger tips until mixture resembles breadcrumbs .
Add sufficient water to make a soft dough ,mixing with a round bladed knife ,which leaves the sides of the bowl clean as the mixture is kneaded together .
Knead until smooth ,wrap in securely in plastic and refrigerate until required .","url":"https://recipe.bluelayer.org/recipe/26171/short-crust-pastry"},{"id":"26165","title":"Pan De Horno (Real Spanish Bread)","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Mix the yeast in the warm water let sit in a warm place for 10 minutes.
Mix the salt with the flour and run through a fine mesh, allowing it to fall into a large bowl.
Using your fingers, mix in the oil or butter.
Slowly pour in the raised yeast while working the dough with your hands so as to produce a firm dough.
Place the dough on a flat surface with some flour sprinkled on it.
Knead the dough until it becomes firm and elastic.
Grease the bowl and place the dough in it.
Cover the bowl with a moist sheet and set in a warm place until the dough has doubled in volume.
Once again, remove the dough and knead it again over a floured tabletop, to remove air pockets and until the dough feels smooth.
Return the dough to a covered bowl and let it rest, 15 minutes should be sufficient.
Cut the dough as desired to form bars, loafs or balls and place on greased pans.
Cut slits in top of bread as desired.
Let bread raise on pans 30 more minutes or until the tops of the bars begin to flatten.
Place in a very hot oven (450 degrees F) for 30 o 50 minutes, or until the tops of the bars become toasted and they sound hollow when knocked on the bottom.
Remove the bread from the pans and let cool.
This recipe comes from a panadero.
It may not come out exactly right the first time, but with practices the results are incredible.","url":"https://recipe.bluelayer.org/recipe/26165/pan-de-horno-real-spanish-bread"},{"id":"26159","title":"Cinnamon Raisin Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
spices, cinnamon, ground
raisins, seeded
nuts, walnuts, english","directions":"Place ingredients EXCEPT FOR THE CINNAMON, RAISINS AND WALNUTS in the bread machine in the order your ABM recommends (mine recommends adding them in the order I have the ingredients written with water on the bottom and the yeast on the top, however I have been told that other ABM's recommend the dry ingredients first followed by the wet).
Close lid and turn bread machine on.
.
.
use the \"sweet bread\" setting and the \"light crust\" setting.
When the bread machine beeps, add the cinnamon, raisins and walnuts.
Close lid and let the bread machine continue cooking the bread.","url":"https://recipe.bluelayer.org/recipe/26159/cinnamon-raisin-bread-bread-machine"},{"id":"26156","title":"Mustard Caraway Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
salad dressing, mayonnaise, regular
mustard, prepared, yellow
vinegar, cider
salt, table
bread crumbs, dry, grated, plain
spices, caraway seed","directions":"Preheat the oven to 450 degrees F.
Cut the wings tips off the wings and reserve for another use, such as stock.
Cut the wings in 1/2 at the joint.
In a bowl, whisk together the mayonnaise, mustard, vinegar, and salt.
Add the wings and toss them until coated well.
In another bowl, toss together the breadcrumbs and caraway seeds and coat the wings with the crumb mixture.
Bake the wings on a rack in a shallow roasting pan, turning once, until lightly browned, about 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/26156/mustard-caraway-chicken-wings"},{"id":"26140","title":"Heart-shaped Strawberry Milky Bread In a Bread Machine","ingredients":"wheat flours, bread, unenriched
butter, without salt
strawberries, raw
milk, canned, condensed, sweetened
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients into a bread machine.
Add the dry yeast in the yeast compartment.
Start the dough setting.
Mash the strawberries with the back of a fork.
Sprinkle with 1 teaspoon lemon juice, and add into the machine without draining the juice.
When the dough is complete, take it out of the bread machine.
Divide into 8 portions and punch out the air.
Roll it up into a ball.
Cover with a tightly squeezed damp cloth and let rest for 10 to 15 minutes.
Stretch it out into a flattened oval.
Fold into thirds and close the seam.
Roll it into a cylinder.
Fold in half with the seam facing inwards.
Make a cut.
Spread it out with the cut side facing upward and shape into a heart.
Lightly spray with water.
Let the dough rise (second rising) until it has doubled in size.
Bake for 12 minutes at 180C.
It's so fluffy.","url":"https://recipe.bluelayer.org/recipe/26140/heart-shaped-strawberry-milky-bread-in-a-bread-machine"},{"id":"26124","title":"Diphaphata (Stove Top Muffins)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Knead everything together to a rollable dough.
(The dough will be very stiff.
You might have to add some more liquid to get your dough to come together.
I ended up using 2/3 cup milk for a half batch.
).
Flatten with hands or rolling pin.
(Get the rolling pin.
I'm telling you this stuff is STIFF!
).
Cut into 3-4 inch circles.
(No, it doesn't say how flat to roll it.
I made mine about 1/4 \" thick.
You don't want it to be too thick, or the center won't get cooked.
).
Place heavy frypan over low heat.
(I ended up having to turn mine up to medium, medium low.)
Sprinkle with flour or spray with cooking spray to keep dough from sticking.
Place bread circles in pan and brown on both sides, about 10 minutes each side.
(Once I got the temperature right, this was accurate, but on low the circles weren't browning at all even after almost 30 minutes.
I was able to get all 5 that I cut from a half batch into my pan at once, and they do not puff sideways, so it is okay to put them right next to each other.
).
These muffins puffed up to nearly 4 times their original height, with a dense chewy interior.
It's a very plainly flavored bread, but it was good.","url":"https://recipe.bluelayer.org/recipe/26124/diphaphata-stove-top-muffins"},{"id":"26101","title":"Authentic Irish Soda Bread-Yeast Free","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat
oil, olive, salad or cooking
honey
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Grease and flour a 8\" (20cm) cake tin (high walls are better but not necessary.
).
Preheat oven to 190C/375F or 180C/350F if using a fan assisted oven.
Sieve self-rising flour with bicarbonate of soda, baking powder and salt into a large bowl.
(It is important to sieve the bicarbonate of soda with the self-rising flour, if it is added at a later stage it will give the bread a greenish tinge!
).
Add the wheat flour to the bowl (no need to sieve).
In a jug mix the yogurt, honey and olive oil then pour onto the flour mixtures in the bowl.
Stir with a wooden spoon until well mixed and a soft sticky dough is formed.
Flour a surface for kneading and knead lightly (20 turns max).
Form into a round shape, this does not have to fit the tin as it will spread when cooking.
Transfer to the floured cake tin and with a knife cut a cross across the top and place in the oven for 45 minutes.
(The cutting of the cross helps to portion the bread for slicing in quarters.
).
Eat when cool with just real butter or your favourite topping and a cup of sweet tea.
It is lovely toasted too!","url":"https://recipe.bluelayer.org/recipe/26101/authentic-irish-soda-bread-yeast-free"},{"id":"26068","title":"Flax Meal Bread","ingredients":"water, bottled, generic
butter, without salt
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
oats
wheat germ, crude
wheat flours, bread, unenriched","directions":"Place ingredients in bread machine pan in order given.
Choose 2 pound loaf size, grain setting, and desired crust darkness and start bread machine.
To serve, cool, cut loaf in half, then slice each half in 10 slices- yielding 20 slices.","url":"https://recipe.bluelayer.org/recipe/26068/flax-meal-bread"},{"id":"26067","title":"Homemade White Bread Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
butter, without salt","directions":"Put all of the ingredients into a bread machine and set to knead until smooth.
After the kneading is finished, remove the kneading blade.
Form into a slightly flat ball, (or leave as is).
Wrap the bread machine in plastic wrap.
In the summer, the bread should rise in about 6 hours indoors without air conditioning.
During the other seasons, allow it to rise for 6 hours in the bread machine on the yeast-starter setting or the bread-rising setting.
If not using the dough rising setting, it will take 8 to 10 hours in the spring and fall at 20C (room temperature), or 12 to 15 hours in the winter at less than 20C.
The yeast was a bit too strong, so this rose a bit too much, but because it's made beginning with liquid yeast and without a starter, there will be no sour taste.
Transfer the dough to a dusted work surface.
Divide and roll into balls, wrap in plastic or vinyl, then let rest for 30 minutes.
Form the rolls into your desired shape.
(I made mine into round balls.)
Wrap in plastic wrap or vinyl, and let the dough rise for a second proving.
(In the summer, it should take 60 to 70 minutes in a room without AC, and 90 minutes in the spring and fall, 120 minutes in the winter in an unheated room)
Please adjust the rising time depending on the room temperature and strength of the yeast.
The dough should rise 2.5 to 3 times in height.
Sprinkle with bread flour over the rolls, then bake for 12 minutes at 150C without letting it brown.
They're done!
You'll be surprised at the taste--it's different from bread made from dry yeast!
Your mouth will be filled with the delicious taste of flour and butter.
Or apply an egg wash, then bake for about 15 minutes at 180C to make French rolls.
You can also use this dough for making deli bread or sweet bread.","url":"https://recipe.bluelayer.org/recipe/26067/homemade-white-bread-rolls"},{"id":"26055","title":"Cornmeal Shortbread","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table","directions":"In a mixer with the paddle attachment, cream the butter.
Add the powdered sugar and mix in.
Add the vanilla extract and mix in.
Add the dry ingredients and mix until blended.
Roll into 1 1/2-inch logs and roll in cornmeal to coat.
Wrap in plastic wrap and chill at least one hour or overnight.
Preheat oven to 300 degrees F.
Slice shortbread dough thinly and bake on a silpat or parchment paper for 12 to 15 minutes.
The shortbread will still be blonde, and they will crisp once cool.","url":"https://recipe.bluelayer.org/recipe/26055/cornmeal-shortbread"},{"id":"26053","title":"Buttermilk Honey Wheat Bread (Abm)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
honey
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat","directions":"Place all ingredients in the baking pan according to the manufacturer's directions.
If baking in machine, use medium setting.
If using dough cycle and baking in oven, remove from bread maker and place in a greased loaf pan.
Let rise until doubled.
Bake at 350 degrees for 25 minutes or until loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/26053/buttermilk-honey-wheat-bread-abm"},{"id":"26043","title":"Brooklyn Bialy Recipe(Bialystok Kucken)","ingredients":"oil, olive, salad or cooking
spices, poppy seed
onions, raw
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal.
Prepare Onion Topping:.
In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside, set aside.
In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour.
Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft).
Add flour if you think the dough is too moist , a tablespoon at a time.
If the dough is looking dry, add warm water, a tablespoons at a time.
Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides.
Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk.
Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.
On a floured board or counter, punch dough down and roll into a log.
With a sharp knife, cut log into 8 rounds.
Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter.
Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (dont let them over-rise).
Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.
Place approximately 1 teaspoon of Onion Topping in the hole of each bialy.
Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.
Preheat oven to 425 degrees F.
Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned.
NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry.
Remove from oven and let cool on wire racks.
After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly).
NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese.
For longer storage, keep in the freezer.
Makes 8 bialys.","url":"https://recipe.bluelayer.org/recipe/26043/brooklyn-bialy-recipe-bialystok-kucken"},{"id":"26030","title":"Amish Bread II","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
water, bottled, generic","directions":"Proof the yeast in 3/4 cup warm water and 1/4 cup sugar.
Add the rest of the ingredients once the yeast is lively.
(Depending on the moisture of the batter, I don't always need to add the additional 2 tbs.
warm water.)
Mix well.
Turn the batter out on a floured surface and knead thoroughly, about 10 minutes.
Coat a bowl with oil or butter.
Put the dough in the oiled bowl (make sure to coat the top surface of the dough with oil, too) and allow it to rise until it has doubled in bulk.
Punch the dough down and shape into bread pan.
Allow it to rise again.
The second rise usually only takes about 1 hour.
Bake for 25 - 30 minutes in a 350F oven.","url":"https://recipe.bluelayer.org/recipe/26030/amish-bread-ii"},{"id":"26009","title":"Whole Wheat Pizza Dough in a Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put everything except dry yeast in the bread pan.
Put dry yeast in the yeast compartment, select dough-only setting and start.
Soon after the dough is prepared, take it out.
Divide the dough into half with a scraper and shape it into balls.
Cover with a moistened and tightly wrung out kitchen towel, and rest for 20 minutes.
Place the dough on parchment paper and roll it out into your desired sizes.
Pierce the dough with a fork.
Spread pizza sauce and put on toppings and cheese, and bake it in the oven which is preheated at 180C / 356F for 15 minutes.
For pizza sauce, check out.","url":"https://recipe.bluelayer.org/recipe/26009/whole-wheat-pizza-dough-in-a-bread-machine"},{"id":"25965","title":"Whole Wheat Zucchini Herb Bread","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
squash, summer, zucchini, includes skin, raw
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
spices, basil, dried
seeds, sesame seeds, whole, dried
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Set for Basic Bread cycle, or Normal setting.","url":"https://recipe.bluelayer.org/recipe/25965/whole-wheat-zucchini-herb-bread"},{"id":"25938","title":"White Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Pour the water into the bread pan.
In a bowl combine flour, powdered milk, salt and sugar.
Pour flour mixture over the water, covering it completely.
Put the butter in separate corners of the pan.
Make a small well in the middle and add the yeast.
Insert pan into the machine, ensuring it is locked into place.
Close lid and set to basic or normal and select loaf size and crust type if applicable.
Press start.
When baking is finished, take the bread pan out of the machine and remove loaf onto a wire rack to cool.
It is best to serve when still warm but room temperature is okay also.","url":"https://recipe.bluelayer.org/recipe/25938/white-bread"},{"id":"25922","title":"Grandmas Sticky Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
butter, without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
spices, cardamom","directions":"Make on dough cycle.
There are several ways to make these one is to cut into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches long tie in a knot and pinch ends together and place pinched end side down in a lightly greased pan.
Let rise until doubled about 45 minutes.
The other way is to cut up 36 equal pieces and roll into balls then place three balls into a muffin tin.
Let rise as previously stated.
Bake in a preheated 350F (180C) oven for 13 to 15 minutes until tops are a golden brown.
For the sticky part after removal of rolls from oven brush on a mixture of melted butter about 1 TBL and 1 Tbl sugar heated in a sauce pan until sugar is slightly dissolved let mixture cool some and brush on rolls.
These rolls are just as good without.
They also reheat real well.
If you would like to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes.
DO NOT BROWN.
Let them cool completely before storing (DO NOT put on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a month in freezer to bake brown and serve preheat oven to 350 bake 8 minutes.
This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 18 inch thick depend on how many and how big you want to make them.
Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge.
Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle.
You can also add the same amount raisins.
Roll up into a log and cut off about 1 1/2 to 2 inches and place in a lightly greased pan.
Let rise 45 minutes and bake 15 to twenty minutes at 350.","url":"https://recipe.bluelayer.org/recipe/25922/grandmas-sticky-rolls"},{"id":"25918","title":"Sweet Oatmeal Bread","ingredients":"water, bottled, generic
oats
beverages, almond milk, unsweetened, shelf stable
oil, olive, salad or cooking
honey
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a large bowl, pour boiling water over rolled oats.
Add milk, oil and honey.
Stir well.
In separate bowl, combine sugar, yeast and 1 cup all-purpose flour.
Once rolled oat mixture has cooled to lukewarm temperature, add in yeast-flour mixture.
Stir in salt and remaining flours.
Knead dough for 6 minutes.
Place dough in greased bowl, cover and let rise for 1 1/2 hours, or until doubled.
Punch down dough and knead for another 2 minutes.
Place dough in greased loaf pan.
Let rise for another hour.
Bake in preheated oven at 350 degrees F for an hour.
Let cool.
Store in fridge.
Note: tastes best after it has rested in the fridge for an hour (and its easier to slice).","url":"https://recipe.bluelayer.org/recipe/25918/sweet-oatmeal-bread"},{"id":"25917","title":"Simple & Springy Beignet-Style Bread","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened","directions":"Add all of the ingredients to a bowl and mix well with an egg beater.
Place the ingredients into a cup, and dissolve the condensed milk.
(The big bowl in the back is just the mixed Step 1).
Once the powdered ingredients have been thoroughly mixed together, add in Step 2 all at once, mix with a fork or cooking chopsticks, and then knead for about 10 minutes.
Once it all comes together smoothly, cover with parchment paper then with plastic wrap, and let the dough sit for about 5 minutes.
If it's cold out, place it into a bowl with the bottom in a hot water bath at about 60C.
Stretch out the dough to about 5mm thick, cut into squares, and score the surface (cut notches).
Boil oil to 170C, and fry while flipping over occasionally until golden brown all over and plump.
I fried up some bread with the same thickness, one without scoring and the other scored.
This is how differently they plump up.
You can use 2 tablespoons of sugar if you don't have condensed milk If you don't want it to be sweet, then use just 1 tablespoon of sugar.","url":"https://recipe.bluelayer.org/recipe/25917/simple-springy-beignet-style-bread"},{"id":"25900","title":"Bread Machine Wheat Pizza Crust","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"add ingredients in order in bread machine.
put bread machine on dough cycle.
after dough is done take out and put on floured surface and roll out.
oil pan and put crust on.
put toppings on and bake for 18-23 minutes on 450F.","url":"https://recipe.bluelayer.org/recipe/25900/bread-machine-wheat-pizza-crust"},{"id":"25893","title":"Quick Corn Bread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
honey
water, bottled, generic
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Mix dry ingredients together in a medium bowl.
Add optional spices, if desired.
Mix honey and warm water together, then add to dry ingredients, stirring just until mixed.
Pour into lightly oiled or non-stick 8-inch square baking dish.
Bake at 375F for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/25893/quick-corn-bread"},{"id":"25880","title":"Chicago Style Deep Dish Pizza Dough W/ Semolina","ingredients":"wheat flours, bread, unenriched
semolina, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
oil, corn, peanut, and olive
butter, without salt","directions":"First proof your yeast by adding it to the warm water and letting sit for 8 minutes or so.
Mix all dry ingredients in a medium mixing bowl, you can sift the flour and semolina together if you like, but it is not needed.
Add proofed yeast to dry mixture and mix by hand, well you can use a utensil just not with an electric mixer.
Now for the oil, add the oil to the bowl.
Melt the butter and let cool, then add to mixture.
Knead lightly for around 1-2 minutes.
The texture here is not going to be as smooth as bread, this dough is flaky and if you over knead it it just isn't right.
Cover bowl with plastic wrap and let rise for 1 1/2 to 2 hours.
If you have more time your can punch it down after an hour and let rise again.
Oil your deep dish pizza pan (or cake pan) and press the dough out and up the sides.
Contrary to pizza delivery chains real deep dish pizza has a thin crust.
Top with provolone, sausage, pepporoni, veggies and sauce (or whatever you like).
Bake at 475 for 10 mins, turn and bake another 10-20 minutes.","url":"https://recipe.bluelayer.org/recipe/25880/chicago-style-deep-dish-pizza-dough-w-semolina"},{"id":"25879","title":"Sandy's (No Knead) Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered","directions":"Cream butter and sugar and add flour, mix well.
It will appear very crumbly but press firmly into 2 round 7 tins.
Sprinkle with sugar and cut into sections, cook 1/2 hr 120degC to 150degC (250degF to 300degF).","url":"https://recipe.bluelayer.org/recipe/25879/sandys-no-knead-shortbread"},{"id":"25871","title":"Egg-free Soft and Springy Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Add all of the ingredients aside from the margarine, milk, and lukewarm water into a microwave safe bowl.
Add in the milk and lukewarm water, and mix with a pair of cooking chopsticks until the dough clumps up.
Next, knead by hand until it comes together (about 5-10 minutes).
After it comes together, add in the room temperature margarine, and knead for an additional 5 minutes.
Make it into a ball, cover in plastic wrap, and microwave for about 30-40 seconds!
First rise Make it into a ball once more, cover in plastic wrap, and let sit until it rises to 1.5-2 times its original size (for about 15-20 minutes).
Gently punch the dough to deflate it, and place onto a surface sprinkled with flour.
Cut into 8 equal portions.
Roll each up individually.
Close the seam tightly.
Place the seam facing downwards, and place on top of an oven plate covered with parchment paper.
Cover it with plastic wrap to prevent it from drying out.
Second Rise Microwave still covered in the plastic wrap for 30-40 seconds!
Take it out, and let sit until it rises to about 1.5 times its original size (about 10-20 minutes).
Bake in the oven at 190-200C for 10-15 minutes!
They're done once when they're golden brown.
If it looks like just the top is going to burn, please cover with aluminum foil.","url":"https://recipe.bluelayer.org/recipe/25871/egg-free-soft-and-springy-bread"},{"id":"25867","title":"Buttermilk Bread 4 Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"No Method","url":"https://recipe.bluelayer.org/recipe/25867/buttermilk-bread-4-recipe"},{"id":"25858","title":"Bread Machine Pain De Mie Recipe","ingredients":"wheat flours, bread, unenriched
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic","directions":"Add in the following ingredients to the bread machine at the temperature and in the order recommended by your bread machine manufacturer:
Process on the bread cycle till baked.
Let cold before serving.
NOTES : You may add in a few Tbsp.
of cracked wheat or possibly sesame seeds to this bread for texture, as well as a few Tbsp.
of grated Parmesan cheese.
Add in 1 Tbsp.
water for each Tbsp.
wheat, seeds, or possibly cheese added.","url":"https://recipe.bluelayer.org/recipe/25858/bread-machine-pain-de-mie-recipe"},{"id":"25851","title":"Traditional White Bread","ingredients":"water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched","directions":"Place ingredients into bread pan per your machines manual, usually wet first and then dry.
Select white bread, crust color and if your machine has it set for 1/5 lb.
loaf.
Start baking process.","url":"https://recipe.bluelayer.org/recipe/25851/traditional-white-bread"},{"id":"25848","title":"Cornbread - Dairy Free","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat oven to 425.
Combine all ingredients and beat well.
Bake in greased and floured 8-inch cake pan for 20- 25 mintes.","url":"https://recipe.bluelayer.org/recipe/25848/cornbread-dairy-free"},{"id":"25847","title":"Apple Pie Bread","ingredients":"leavening agents, yeast, baker's, active dry
spices, cinnamon, ground
wheat flours, bread, unenriched
salt, table
milk, buttermilk, fluid, cultured, lowfat
apples, raw, with skin
butter, without salt
water, bottled, generic","directions":"Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer.
Press Start.","url":"https://recipe.bluelayer.org/recipe/25847/apple-pie-bread"},{"id":"25846","title":"TVP Faux Meatloaf","ingredients":"soup, vegetable broth, ready to serve
catsup
soy sauce made from soy (tamari)
shortening, vegetable, household, composite
delallo, italian seasoned breadcrumbs,
seeds, flaxseed
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, onion powder
spices, oregano, dried
spices, basil, dried","directions":"1.)
Preheat oven to 375 degrees.
2.)
In medium bowl, combine prepared broth, ketchup, tamari and TVP.
Mix to combine and let stand 10 minutes until the liquid is absorbed.
3.)
Add remaining ingredients, except topping.
Mix well.
4.)
Pack mixture into a 9 x 5 loaf pan or a glass casserole.
(Many people making this suggest just forming into a loaf on a baking sheet.)
Bake 40-45 minutes.
5.)
If using topping, spread on loaf during the last 10 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/25846/tvp-faux-meatloaf"},{"id":"25829","title":"Vickys Speedy 'Dry-Fry' Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
xanthan gum,
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Measure the first amount of flour into a bowl and mix through the baking powder and salt, xanthan gum if using too
Make a well in the middle and pour in the oil and milk
Mix together into a sticky batter
Start to add the remaining flour, mixing with your hands until a soft dough is formed, no longer sticky.
You may need more or less flour
Divide into 6 equal pieces and roll into balls.
Let rest for 15 minutes
Roll or pat out on a floured surface into circles, thickness depends on what bread you're making.
A thin circle makes tortillas, a thicker circle is more like a naan or pitta bread
Dry fry in a frying pan for 1 - 2 minutes or so over a medium heat until coloured on one side, then flip and fry on the other
Try using additional flavourings such as shredded coconut and raisins to make a peshwari type naan bread or chopped coriander and garlic, chives or parsley.
Even sugar and cinnamon for a sweet bread
Can even be made into a dessert bread with some additional ingredients","url":"https://recipe.bluelayer.org/recipe/25829/vickys-speedy-dry-fry-bread"},{"id":"25825","title":"Cheesy Vegetable Spread","ingredients":"cheese, parmesan, hard
yogurt, greek, plain, nonfat
lemon juice, raw
soy sauce made from soy (tamari)
apples, raw, with skin
carrots, raw
celery, raw
nuts, pecans
currants, zante, dried
wheat germ, crude
spices, curry powder","directions":"In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth.
Stir in remaining ingredients.
Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets.
Variations: - substitute shredded Cheddar for the farmer cheese Spread may be made in advance, and refrigerated 3-4 days.","url":"https://recipe.bluelayer.org/recipe/25825/cheesy-vegetable-spread"},{"id":"25819","title":"Rye Snack Rounds","ingredients":"beef, grass-fed, ground, raw
pork sausage, link/patty, unprepared
cheese, parmesan, hard
wheat flours, bread, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
Place ground beef and ground sausage in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain fluids.
In a medium saucepan over low heat, melt the processed cheese.
Mix the melted processed cheese into the meat mixture.
Spoon the blended mixture onto cocktail rye bread slices.
Arrange slices in a single layer on a large baking sheet.
Bake in the preheated oven 10 to 12 minutes, until processed cheese begins to brown.
Serve warm","url":"https://recipe.bluelayer.org/recipe/25819/rye-snack-rounds"},{"id":"25818","title":"Wholesome Pecan Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
lemon juice, raw
salt, table
honey
oats
wheat germ, crude
wheat flours, bread, unenriched
nuts, pecans
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in the order listed.
Set for the regular cycle and the crust setting of your choice (I use light for my machine).
Press start.
Remove from pan when finished.
Cool before slicing.","url":"https://recipe.bluelayer.org/recipe/25818/wholesome-pecan-bread"},{"id":"25815","title":"Peanut Butter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix the first 4 ingredients together.
Add the peanut butter.
Beat mixture well.
Pour batter into a greased or non stick bread tin.
Bake for 350 degrees for 50-60 minutes.
This recipe will make one large loaf or 2 small ones.","url":"https://recipe.bluelayer.org/recipe/25815/peanut-butter-bread"},{"id":"25801","title":"Party Potatoes","ingredients":"potatoes, raw, skin
cream, sour, cultured
cheese, parmesan, hard
chives, raw
chives, raw
bread crumbs, dry, grated, plain
butter, without salt
cheese, cheddar
spices, garlic powder","directions":"In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic.
Turn into a greased 2 qt.
casserole dish.
Combine bread crumbs with butter; sprinkle over potatoes.
Bake at 350F for 50-60 minutes.
Top with cheese and serve immediately.
Dish can be assembled a day ahead and baked just before serving.","url":"https://recipe.bluelayer.org/recipe/25801/party-potatoes"},{"id":"25800","title":"Stroda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
salt, table","directions":"Preheat oven to 350.
Heavily grease 4 Cans (Family Size Campbell's soup Cans work best 26 oz.
).
Mix flour, Salt, and Soda.
Add brown Sugar and blend well.
Add Buttermilk.
Place in greased cans leaving 2 inches of head space.
Bake for 50 minute.","url":"https://recipe.bluelayer.org/recipe/25800/stroda-bread"},{"id":"25782","title":"Rye bread","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"pour all ingredients together Into mixer EXCEPT Salt,
Work with slow speed for 4 Minutes / until it turn into a smooth dough.
add in Salt let it continue to work for another 6 Minutes Until the temperature of the dough being rised between 25 to 29C
wrap the dough With plastic flim.
let it prove for 30 minutes in room temperature
divide the dough into 3 equal pieces, shape it and let It sit for another 40 minutes.
preheat Oven at 200C put in the bread let it cook for 30 minutes","url":"https://recipe.bluelayer.org/recipe/25782/rye-bread"},{"id":"25778","title":"Artisan Bread (So Simple!)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl add yeast, salt and flour.
Pour in water, stir till combined and mixture is sticky
Cover bowl and set in warm place to let rise 2-5 hours.
I left my dough 2 hours and it was perfect.
Divide risen dough into 3 even sections.
Place dough sections on a very floured surface.
Sprinkle each loaf with flour and form them into balls.
Lay one ball on a baking sheet with foil and flour sprinkled on it (shiny side down).
Let dough rest for about 20 min.
With a serrated knife, make little cuts on the top of the loaf.
Bake at 450 for approx 30 min or until golden brown.
Cool on baking rack.
repeat for all 3 loaves.
You can also just flour, ball and bake one section and store the rest in a tightly sealed Tupperware for up to 5 days, to bake at your leisure .
Grab yourself a big slice and smother butter or jam all over.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/25778/artisan-bread-so-simple"},{"id":"25775","title":"Wild Rice Bread Made In Breadmaker Recipe","ingredients":"wild rice, raw
honey
molasses
wheat flours, bread, unenriched
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Mix wild rice, honey and molasses and let set overnight.
In breadmaker, add in flour, butter, dry lowfat milk, sugar, salt and water.
Add in wild rice mix.
Add in yeast and cook as directed.
Note: I just mix the dough, remove and separate into 12 rolls in a greased glass pie plate.
Let rise 30-45 min and bake for 20 min at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/25775/wild-rice-bread-made-in-breadmaker-recipe"},{"id":"25752","title":"Devonshire Scones Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat","directions":"Sift flour and salt into a bowl.
Rub in butter till mix resembles fine bread crumbs.
Add in sugar and mix to a soft dough with the lowfat milk.
Turn onto a lightly floured surface, knead quickly, then roll out to 1/2 inch thickness.
Cut into 20 rounds with a 2 1/2 inch cutter.
Place scones on greased baking trays and brush tops with beaten egg or possibly lowfat milk.
Bake in a very warm oven at 450 degrees for 8 to 10 min.
Cold on wire rack.
When cool, split and serve with strawberry preserves and whipped cream.
This is an English recipe.
Makes 20 scones.","url":"https://recipe.bluelayer.org/recipe/25752/devonshire-scones-recipe"},{"id":"25749","title":"Applesauce Bread with Apple Butter","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
salt, table
butter, without salt
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
raisins, seeded
nuts, walnuts, english
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground","directions":"For the cake: Cream the butter until soft anf fluffy.
Gradually add sugar and beat until it is light.
In another bowl, combine the flour, baking soda, salt, and spices.
Slowly add flour mixture and warm applesauce to sugar mixture and blend well If desired, mix in the raisins and nuts.
Pour into a loaf pan.
Bake at 350 for 60-75 minutes or until a toothpick comes out clean.
Chill before slicing.
Serve with apple butter.
For the apple butter: Combine the ingredients in a saucepan.
Bring to a boil and simmer for 1 hour, stirring occasionally.
Cool and spread on slices of cake.","url":"https://recipe.bluelayer.org/recipe/25749/applesauce-bread-with-apple-butter"},{"id":"25728","title":"Dan's Old Fashioned White Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
honey
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
butter, without salt","directions":"Pour milk in a heatproof bowl, and gently warm in a microwave oven set on Low until milk is about 100 degrees F (38 degrees C), about 15 seconds.
Mix in the sugar and honey, and stir to dissolve.
Mix in the yeast, and let stand until the yeast activates and forms a creamy layer on the milk, about 15 minutes.
Place 4 cups of bread flour and the salt into the mixing bowl of a stand mixer; pour in the yeast mixture, and mix on slow speed with a mixing paddle until thoroughly combined, about 1 minute; dough will be very wet.
Add the butter, and mix in the remaining 2 cups of bread flour, or as needed, until the dough begins to gather itself into a ball.
Change the fitting from the mixing paddle to a dough hook, and machine-knead the dough until smooth and springy, about 4 minutes.
Transfer the dough onto a well-floured work surface, and knead until you see the surface of the dough begin to break during folding and kneading.
Roll dough into a ball, and place into a lightly floured large bowl.
Cover the bowl with a kitchen towel, and set into a warm place to rise until doubled, about 1 hour.
Spray 2 9x5-inch loaf pans with cooking spray.
Punch down the dough, remove to the floured surface, and knead for 2 more minutes; cut the dough in half with a sharp knife.
Form the dough into logs, adding more flour if necessary, and place the loaves into the sprayed pans.
Cover the pans with a kitchen towel, and place into a warm place to rise until doubled, about 1 more hour.
Preheat oven to 400 degrees F (200 degrees C).
Place the bread loaves into the preheated oven, and turn the heat down to 350 degrees F (175 degrees C).
Bake until the tops are golden brown and the loaves make a hollow sound when thumped, about 25 minutes.
Cool the pans on baking racks for about 5 minutes before turning the bread loaves out to finish cooling on racks.
Cover the loaves with a kitchen towel as they cool.","url":"https://recipe.bluelayer.org/recipe/25728/dans-old-fashioned-white-bread"},{"id":"25713","title":"Tally Ho Tomato Pudding","ingredients":"sugars, brown
tomato products, canned, puree, without salt added
water, bottled, generic
wheat flours, bread, unenriched
butter, without salt","directions":"combine brown sugar,tomato puree, and water.
cook 5 minutes.
while tomato mixture is cooking, put bread cubes in casserole and pour melted butter over.
Pour on hot tomato mixture.
DO NOT STIR!
Bake 50 minutes in a 325* oven.
the drier the bread cubes, the more crusty the pudding will be -- .","url":"https://recipe.bluelayer.org/recipe/25713/tally-ho-tomato-pudding"},{"id":"25692","title":"Elis Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Prepare the starter: In a bowl, combine 2 cups of the all-purpose flour with the rye flour, malt syrup or brown sugar, salt, and 1 cup of the warm water.
Mix well.
Cover with plastic wrap, and set aside in a warm place for 24 hours.
Discard half of the day-old starter.
Place the remaining starter in a large bowl and add the remaining 2 cups of all-purpose flour and the remaining 1/2 cup of warm water.
Knead to combine.
Cover with plastic wrap and set aside in a warm place for 24 hours more.
This makes the chef.
Prepare the bread: In a large bowl, combine the all-purpose flour, water, and salt.
Add half of the chef and mix (see Note).
If using a mixer with a dough hook, beat for 8 minutes on low speed to combine well.
If using your hands, knead for 10 minutes.
Cover the dough with plastic wrap and set aside to rise in a warm place until it doubles in size, 8 hours.
Preheat the oven to 500F.
Cut the dough into 12 equal pieces.
Flatten (dont punch) each piece of dough into a long stick about 12 inches long.
Place 6 of the sticks on each of 2 baking sheets and dust lightly with all-purpose flour.
Using a sharp knife, cut 4 diagonal slashes on each stick
Place the loaves in the hot oven.
Using a plant mister, spray the inside of the oven every 5 minutes, and bake until the loaves are golden brown, 10 to 15 minutes.
Eat these ficelles while they are still warm.","url":"https://recipe.bluelayer.org/recipe/25692/elis-bread"},{"id":"25670","title":"Brussels Sprouts With Celeriac","ingredients":"celery, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
brussels sprouts, raw
salt, table
spices, pepper, black
delallo, italian seasoned breadcrumbs,","directions":"Saute celeriac in 1/2 of the butter for about 3 minutes.
Blend in flour and gradually add milk.
Heat until almost boiling, scalding the milk and add sprouts, salt and pepper.
Pour into greased baking dish and cover with bread crumbs and dot with remaining butter.
Bake about 20 minutes at 400 degrees.","url":"https://recipe.bluelayer.org/recipe/25670/brussels-sprouts-with-celeriac"},{"id":"25645","title":"Butter Naan (Indian Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking soda
water, bottled, generic","directions":"Mix all purpose flour with salt, baking soda, oil and sugar with like warm water.
Make a soft dough (not runny) and keep aside covered with a damp cloth for 30 minutes.
Make a soft dough (not runny) and keep aside covered with a damp cloth for 30 minutes.
Take 1 inch balls and roll make to about 3-5mm thickness
Smear some water and put the rolled naan on a normal pan.
If you use a non stick, it'll slip off.
Keep on med to high flame.
Flip the entire pan upside down on the flame to grill the nan from lower side.
The water helps to keep the nan stuck to the pan
Take some butter and top n serve hot with any curry of your choice","url":"https://recipe.bluelayer.org/recipe/25645/butter-naan-indian-bread"},{"id":"25634","title":"Mini Shortbread Tart Shells","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Set oven to 300 degrees.
Prepare mini muffin tins.
In a bowl mix all ingredients with an electric hand mixer until well blended.
Pinch off small pieces of dough (do not roll the dough first) using your fingers pat into the muffin tins to form a \"shell\".
Prick the bottoms with a fork.
Bake for about 20 minutes (during the baking time prick bottoms again if the shells puff up.
Cool and fill as desired.","url":"https://recipe.bluelayer.org/recipe/25634/mini-shortbread-tart-shells"},{"id":"25626","title":"Bread Machine Whole Wheat Onion Herb Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
onions, raw
spices, garlic powder
spices, basil, dried
spices, thyme, dried
spices, rosemary, dried
salt, table
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
oil, canola","directions":"Place in bread machine in order recommended by manufacturer.
Use setting you would use for wheat bread.","url":"https://recipe.bluelayer.org/recipe/25626/bread-machine-whole-wheat-onion-herb-bread"},{"id":"25619","title":"Delicious Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
honey
oil, olive, salad or cooking
salt, table
water, bottled, generic
seeds, flaxseed","directions":"Combine all ingredients.
Let rise.
(This bread does rise, but not very much.
).
Place in pan and cook at 350 until crispy crust forms all around.","url":"https://recipe.bluelayer.org/recipe/25619/delicious-whole-wheat-bread"},{"id":"25616","title":"Sweet Potato Bread (Bread Machine)","ingredients":"water, bottled, generic
vanilla extract
sweet potato, raw, unprepared
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add the ingredients in the order listed.
Set bread machine for \"white bread\" with desired crust.
I use \"light\" or \"medium.
\".","url":"https://recipe.bluelayer.org/recipe/25616/sweet-potato-bread-bread-machine"},{"id":"25615","title":"A dozen Christmas shortbreads recipe","ingredients":"butter, salted
sugars, powdered
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw","directions":"CLASSIC BASIC SHORTBREAD RECIPE: Line a baking tray with baking parchment.
Place the butter and sugar in the bowl of a food mixer (or use a bowl and a hand-held electric whisk).
Cream the butter and sugar, then gradually sift in the flour and cornflour, mixing as you do, just until everything is blended.
Do not over-mix.
Wrap in cling film and chill for 2030 minutes, to make it easier to handle.
On a lightly floured work top, roll the dough out to about 5mm thick and, using the round fluted cutter, stamp out the shortbreads as closely together as you can.
Gather the scraps and re-roll them.
(The fewer times you re-roll the dough the better, as it will toughen it.)
Lay the shortbreads on the prepared baking tray and chill for 2030 minutes (so they will hold their shapes better).
Preheat the oven to 180C/fan 160C/350F/gas mark 4.
Bake the shortbreads in the preheated oven for 1520 minutes.
Sprinkle with caster sugar and leave to cool on the tray.
VANILLA CHRISTMAS TREES: Add 1 tsp vanilla extract (or the seeds from one-third of a vanilla pod) when creaming the butter and sugar.
Cut out 7cm Christmas trees with a cutter and press six or seven multicoloured dragees (for baubles) on to each tree.
Chill and bake as before.
CRANBERRY COCONUT SNOWBALLS: Add 1 tsp vanilla extract when creaming the butter and sugar.
With the flour, add 30g dried cranberries, roughly chopped.
Roll into 20 equal-sized balls.
Chill and bake as before.
Melt 200g of white chocolate.
Hold a ball on a fork and spoon it over, then set the balls on a wire rack with baking parchment underneath.
Sprinkle with 60g of desiccated coconut.
VERY LEMONY FINGERS: Add the finely grated zest of 1 large unwaxed lemon when creaming the butter and sugar.
Roll out, then cut into 20 shortbread fingers, each 7 x 2cm.
Chill and bake as before.
When cold, make a lemon icing: mix 50g of icing sugar with the juice of 1/4 1/2 lemon.
Dip each finger into the icing.
Leave to set on a tray lined with baking parchment.
WALNUT AND CINNAMON SQUARES: Lightly roast 30g of walnuts in the oven for five minutes.
Cool, finely chop and add with the flour and 1 tsp ground cinnamon.
Cut into 4.5cm squares.
Prick each three or four times with a fork.
Chill and bake as before.
ALMOND SLICES: Lightly roast 30g of nibbed almonds in the oven for four minutes.
Cool and fold in with the flour.
Cut the dough into 20 fingers, each 7 x 2cm.
Press a whole blanched almond into the top of each.
Chill and bake as before.
CARAMEL SANDWICHES: Roll out the shortbread dough to about 3mm thick and, using a 4.5cm round cutter, stamp out about 36 rounds.
Cut a 1.5cm star (or round shape) from the centre of half of them.
Chill as before.
Bake for around 15 minutes and, once cold, sandwich one solid circle and one with a hole cut out together, using 1/2 tsp of dulce de leche or caramel spread.
Repeat to fill all the shortbreads.
Once filled, these are best eaten within a day as the caramel will soon turn them soft.
CHERRY SQUARES: Add 80g red glace cherries (rinsed, dried and roughly chopped) with the flour.
Cut into 4.5cm squares.
Chill and bake as before.
GLAZED CLEMENTINE AND CARDAMOM ROUNDS: Add 1/2 tsp freshly ground cardamom (see page 85) with the flour.
Using a 4.5cm cutter, stamp out 20 rounds.
Chill as before.
When the shortbreads are on the tray, top each with a very thin slice of clementine, dried very well with kitchen paper.
Bake for 2022 minutes.
Sprinkle over 23 tbsp of caster sugar as soon as they come out of the oven and leave to cool.
Remove the baking parchment from under the shortbreads.
Using a blowtorch, glaze each clementine slice.
The star shape of the cut clementine will be highlighted.
These are best eaten within two days, as they will soften.
CHOCOLATE PINWHEELS: Make the classic shortbread recipe as usual.
Now make a second batch, but using only 100g of flour and adding 25g of cocoa.
Roll the chocolate dough into a 3mm-thick rectangle about 26 x 18cm.
Repeat with the vanilla dough.
Lay one on top of the other and trim the sides neatly.
Carefully lift on to a sheet of baking parchment with a long side towards you.
Use the paper to help roll the dough into a log.
Chill as before, then cut into 40 discs about 5mm thick.
Bake for about 20 minutes.
CHOCOLATE CHILLI HEARTS: Reduce the plain flour to 100g and add 25g cocoa and 1/21 finely chopped red chilli (to taste) with the flour.
Roll out to 3mm thick.
Cut out 40 shortbreads with a 4.5cm heart cutter.
Chill and bake as before.
ORANGE-GLAZED GINGER STARS: Add 1 tsp ground ginger and 1 large ball of finely chopped stem ginger with the flour.
Cut out with a 4.5cm star cutter.
Chill and bake as before.
When cold, make an orange glaze by mixing 100g of sifted icing sugar and the juice of 1/21 orange and dip or ice each star.
Scatter with sprinkles and leave to set.","url":"https://recipe.bluelayer.org/recipe/25615/a-dozen-christmas-shortbreads-recipe"},{"id":"25612","title":"Country White Bread with Oats and Honey","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
oil, olive, salad or cooking
oats","directions":"In the bowl of your stand mixer, whisk together the flour, yeast and salt by hand.
In another bowl, combine the butter, milk, water and 13 cup of honey.
Stir to combine.
Dig a well into the center of your flour mixture, and pour the wet ingredients into the well.
Attach the bowl to your stand mixer (or food processor if you are using this instead) and attach the dough hook.
Knead with the dough hook on low for 20 minutes or until the dough has formed a smooth ball and is slightly tacky.
If the dough is too sticky, keep adding flour a tablespoon at a time until it becomes less sticky.
If the dough is too dry, keep adding water a tablespoon at a time until it becomes more tacky.
Note: If you are kneading by hand, this will take a bit longer.
Flour your hands generously as you knead, because it will be extremely sticky.
Knead until the dough is, again, smooth and slightly tacky, about 20-25 minutes.
Grease a large bowl with olive oil by swirling the bowl around.
Place the kneaded dough into the bowl and cover it with a sheet of plastic wrap or a kitchen tea towel.
Allow to rise for about an hour to an hour and a half (it took my dough about an hour and a half) or until it has doubled in size.
Once your dough has just about doubled, dump the dough onto a lightly floured surface.
Flatten the dough into a 9x10 inch rectangle and roll into a loaf.
Line a 9x5 inch bread pan with parchment paper and set the loaf inside.
Cover with a tea towel and again let it rise for about a half hour to an hour (it took my dough about an hour) until it has doubled in size.
The dough should barely be peeking over the top of the bread pan.
Meanwhile preheat your oven to 350 F. Once your loaf has doubled in size, brush the top of the loaf with the remaining 2 tablespoons of honey then sprinkle with the oats.
Bake at 350 F for about 30-35 minutes or until the top is golden brown and the bread is cooked through.
Remove from oven and transfer to a wire rack to cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/25612/country-white-bread-with-oats-and-honey"},{"id":"25593","title":"Pumpkin Fry Bread","ingredients":"pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
vanilla extract
oil, olive, salad or cooking","directions":"Cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes.
Drain the pumpkin, and mash to a smooth texture.
Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract.
Pour the wet ingredients in the flour mixture, and stir together to make a dough.
Turn the dough out onto a floured surface, and knead a few times until thoroughly combined.
Don't over knead the dough.
Cover the dough and let it rest for 30 minutes to relax the gluten.
Heat the lard over medium heat in a large heavy skillet until it shimmers.
Break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side.
Push the fry bread into the oil to help it puff.
Drain on paper towels, and serve hot.","url":"https://recipe.bluelayer.org/recipe/25593/pumpkin-fry-bread"},{"id":"25580","title":"Millionaire's Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch
water, bottled, generic
butter, salted
cream, fluid, heavy whipping
candies, semisweet chocolate
oil, olive, salad or cooking","directions":"Preheat the oven to 350 degrees F. Line a 9 by 13-inch baking pan with parchment or waxed paper.
In a mixer fitted with a paddle attachment (or using a hand mixer), cream 8 ounces butter until soft.
Add 1/2 cup of the sugar and mix until incorporated.
In a separate bowl, stir together the flour and cornstarch.
Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together.
Turn the dough onto a floured work surface and knead it 5 to 10 times, to bring the dough together and smooth it out.
Re-flour your work surface.
With a rolling pin, roll the dough out to fit the sheet pan.
To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan.
Using light strokes of the rolling pin, roll the dough into the corners and edges of the pan, and roll out any bumps (or press the rolled-out dough thoroughly into the pan with your fingers).
Prick the shortbread all over with a fork to prevent any buckling or shrinking.
Bake in the center of the oven for 15 minutes.
After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface.
Bake 10 to 15 minutes more, until very lightly browned.
Let cool in the pan.
Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan.
Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan.
Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it.
Over medium-high heat, bring to a boil without stirring.
Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes.
Immediately remove from the heat and stir in 2 tablespoons butter with a wooden spoon.
Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly (it will bubble up and may splatter).
Pour over the baked shortbread and smooth the top.
Place in the refrigerator, uncovered, to harden slightly.
When the caramel has set, melt the chocolate in the top of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently.
Stir in the vegetable oil (this will make the chocolate less brittle when it hardens).
Pour over the cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface.
Let cool in the pan.
With a heavy knife, cut into 1 1/2-by-3-inch bars.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/25580/millionaires-shortbread"},{"id":"25576","title":"Super Healthy Whole Wheat Honey Flax Banana Nut Bread","ingredients":"oil, olive, salad or cooking
honey
vanilla extract
egg substitute, powder
bananas, raw
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
leavening agents, baking soda
water, bottled, generic
nuts, walnuts, english","directions":"Preheat oven to 325F (165C).
In a large bowl, beat oil and honey together.
Add egg substitute and vanilla, and mix well.
Stir in flour and salt.
Add baking soda to hot water, stir to mix, and then add to batter.
Stir in bananas.
Blend in chopped nuts.
Spread batter into a greased 9x5 inch loaf pan.
Bake for 55 to 60 minutes.
Cool on wire rack for 1/2 hour before slicing.","url":"https://recipe.bluelayer.org/recipe/25576/super-healthy-whole-wheat-honey-flax-banana-nut-bread"},{"id":"25574","title":"Baking Powder Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder","directions":"Preheat oven to 200C.
Sift together the dry ingredients, and add most of the milk.
Knead until smooth, adding milk as needed.
Form into a loaf.
Make cuts into the loaf and brush it with milk or beaten egg.
Bake for about an hour.","url":"https://recipe.bluelayer.org/recipe/25574/baking-powder-bread"},{"id":"25572","title":"Whole Wheat Bread With Honey","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine water, oil and honey.
Add 3 cups of flour and salt.
Mix thouroughly.
Add remaining flour and knead until smooth and elastic (about 10 minutes).
Let rise until double.
Shape into loaves or rolls.
Place in greased pans and let rise again.
Bake at 350 for about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/25572/whole-wheat-bread-with-honey"},{"id":"25563","title":"Old Fashioned Rich Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt","directions":"Mix flour and sugar together.
Rub in the butter untill it comes together and makes a smooth dough.
Roll out between parchment paper about half an inch thick, or use a shortbread mould if you have one.
Place on a greased baking tray.
Prick with a fork to decorate and flute the edges if you wish.
Bake for 25/30 minutes at 175c.
Dust with a little castor sugar while cooling.","url":"https://recipe.bluelayer.org/recipe/25563/old-fashioned-rich-shortbread"},{"id":"25560","title":"Light Rye Bread","ingredients":"water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
cornmeal, degermed, unenriched, yellow
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in the bread pan in the order recommended by your machine.
Select Basic Wheat Cycle, Light setting - or equivalent.","url":"https://recipe.bluelayer.org/recipe/25560/light-rye-bread"},{"id":"25559","title":"Honey Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice, white, long-grain, regular, unenriched, cooked without salt
broccoli, raw
spices, pepper, red or cayenne
onions, spring or scallions (includes tops and bulb), raw
oil, sesame, salad or cooking
bread crumbs, dry, grated, plain
soy sauce made from soy (tamari)
honey
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, pepper, red or cayenne","directions":"Bring pot of water to rolling boil.
Add noodles, and let boil for 10-12 minutes.
Chop chicken breast into 1-inch chunks.
Place in bowl, and cover with 1 tbsp oil.
Combine bread crumbs and flour, and coat chicken with mixture.
Add to deep fryer and cook for 3-4 minutes, until chicken is at 165F.
Wash and dice all veggies.
In small bowl, combine honey, 1/2 tbsp soy sauce, and 1/8 tsp garlic powder.
Mix thoroughly.
Bring frying pan and wok to medium heat.
Place remaining sesame oil in wok.
Add chicken and honey sauce to frying pan and turn as needed to coat chicken.
Drain water from noodles when done.
Place in wok with veggies (hold 1 tbsp green onion) and remaining soy sauce, and cook for 4-5 minutes.
Season with cayenne pepper and remaining garlic powder.
Remove all food from heat.
Plate noodles and chicken, and garnish chicken with remaining green onion.","url":"https://recipe.bluelayer.org/recipe/25559/honey-chicken"},{"id":"25540","title":"Auntie Annes Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, baking soda
water, bottled, generic
butter, without salt
honey","directions":"Combine the 1/2 tsp brown sugar, touch of salt, 1 1/2 tsp yeast, and 1 1/2 cups water together.
Leave it sit for 5 minutes.
Now add the 4 cups of bread flour and knead well.
Then let it rise for an hour.
Preheat your oven to 425 degrees (F).
In a separate bowl, combine the 2 teaspoons of baking soda and 2 cups of warm water.
Take a chunk of the dough and make it into the shape of a pretzel, then dunk the dough in the baking soda water, and set it on a greased cookie sheet.
----.
To make the pretzel shape, roll the chunk into one long strand and hold the two ends and put them together to make a circle.
Twist it once and lay it down.
Try it a couple times and you'll get it.
Leave in oven at 425 degrees (F) for 12 minutes.
In a small bowl melt your butter (by putting the butter on the stove or microwave) and mix the butter with the 2 tablespoons of honey.
When the pretzel is done it the oven, take it out.
Let it cool for a minute and brush some of the butter/honey over the warm pretzel.","url":"https://recipe.bluelayer.org/recipe/25540/auntie-annes-pretzels"},{"id":"25539","title":"Better-than-Basic Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Pour the yeast and 1/2 c.
of the water in the bowl of your mixer.
Let proof about 5-10 minutes.
Meanwhile, mix the flours, the salt and sugar together.
When the yeast has proofed, pour in the remaining 2 c.
water, and 1/2 the flour mixture, and with the dough hook attachment, mix on med-low speed, stopping to scrape down the sides occasionally until all is combined.
Add the remaining flour and mix on very low speed until the dough becomes smooth and elastic.
This could take a while.
If the dough requires more flour, use bread flour.
Add the butter, a tablespoon at a time, and mix until incorporated.
Don't freak out if your dough comes apart with the addition of the butter.
Continue to mix it and after a while, it will come back together.
Either continue to knead in your machine until smooth and elastic, or remove from the mixer and knead by hand (I always do the last 5-10 minutes of kneading by hand.
).
Put the dough into a greased bowl, cover with plastic wrap then a towel, and set aside to rise (about 2- 3 hours- this dough seems to be slow to rise, but that's okay- slow rise is better than fast rise.)
At this point, you could refrigerate the dough overnight before proceeding to panning.
Once the dough has more than doubled in bulk, punch it down and divide into two loaves.
Place the dough into greased loaf pans, and set aside to rise again.
I have noticed that this tends to take at least 1 1/2 hours, maybe 2.
Preheat the oven to 375 degrees F.
When the loaves are ready, pop them in the oven and bake until done, about 45-50 minutes.
Remove from the oven and cool before wrapping.
*Note:You can certainly use regular wheat flour, but I've been using King Arthurs White Whole Wheat flour.
If you can get it, give it a try.
Great flavor.
You can substitute AP flour for the bread flour, but your texture will be different.
Bread flour gives this bread a much more sturdy texture and a better form.","url":"https://recipe.bluelayer.org/recipe/25539/better-than-basic-wheat-bread"},{"id":"25531","title":"Super Simple Pain de Campagne","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"Knead in your bread maker for 7 to 8 minutes.
Allow the dough to rise to twice its size at 30 C (1st rising).
Deflate the dough lightly, round it off again, and let it rest for 30 minutes.
Round off the dough into a ball with a smooth surface again, and place it in a floured banetton (ridged bread-rising mold) with the seam side up.
Allow to rise again (2nd rising) for 15 - 20 minutes at 36C.
Transfer the dough to a sheet of kitchen parchment paper, and slash the top in a crisscross pattern.
Preheat the oven along with a stainless steel bowl and the baking sheet to 250C.
Place the kitchen parchment paper with the dough on the heated baking sheet, and invert the heated bowl over the dough.
Lower the heat to 210C and bake for 25 minutes.
Remove the bowl 10 minutes after the start of baking.
And it's complete.","url":"https://recipe.bluelayer.org/recipe/25531/super-simple-pain-de-campagne"},{"id":"25516","title":"Baco Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In the bowl of a standing mixer fitted with the bread hook, stir the yeast and sugar into the water and let stand until foamy, about 10 minutes.
In a small bowl, combine the 6 tablespoons of olive oil with the yogurt; add it to the yeast mixture.
Add the 3 cups of flour and the salt.
Mix at medium speed until a soft, supple dough forms, about 15 minutes.
Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 300.
Punch down the dough and return it to the mixer.
Mix at medium speed for 10 minutes.
Turn the dough out onto a lightly floured surface.
Cut the dough into 10 pieces and roll each piece into a ball.
Roll out each ball to an 8-inch round and cover with plastic wrap.
Heat a griddle and brush with oil.
Grill the breads over moderate heat until puffed and blistered but still supple, about 30 seconds per side.
Transfer to a baking sheet and keep warm in the preheated oven while you cook the remaining breads.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/25516/baco-bread"},{"id":"25501","title":"50% Sesame Whole Wheat Recipe","ingredients":"water, bottled, generic
butter, without salt
honey
wheat flours, bread, unenriched
wheat flours, bread, unenriched
wheat germ, crude
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine according to instructions.
At the fruit/nut beep add in 2 tbls.
toasted sesame seeds.
NOTE: I add in 1 Tbsp.
of powdered lowfat milk for a more moist bread","url":"https://recipe.bluelayer.org/recipe/25501/50-sesame-whole-wheat-recipe"},{"id":"25496","title":"Tom's Cheeseburger Meatloaf","ingredients":"beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
pickle relish, sweet
cheese, cheddar
onions, raw
tomato sauce, canned, no salt added
sugars, brown","directions":"Preheat oven to 350 degrees.
Spray a 9-by-5-inch loaf pan with cooking spray.
In a large bowl, combine meat, bread crumbs, pickle relish, cheddar cheese onion and 1/3 cup tomato sauce.
Mix well to combine.
Pat mixture into prepared loaf pan.
Stir brown sugar twin into remaining 2/3 cup tomato sauce.
Spread sauce mixure evenly over meat loaf.
Bake for 45-55 minutes.
Place loaf pan on a wire rack and let set for 5 minutes.
Cut into 6 servings.","url":"https://recipe.bluelayer.org/recipe/25496/toms-cheeseburger-meatloaf"},{"id":"25493","title":"Oatmeal Raisin Quick Bread","ingredients":"wheat flour, white, all-purpose, unenriched
egg substitute, powder
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
leavening agents, baking soda
orange juice, raw
spices, cinnamon, ground
orange juice, raw
salt, table
water, bottled, generic
sugars, granulated
raisins, seeded
oats","directions":"Preheat oven to 350F.
Sift together flour, baking powder, baking soda, cinnamon, salt and sugar -- Stir in uncooked oats.
Add Egg Beaters, oil, orange juice, grated orange peel and water; mix until well blended --.
Add raisins; you may cut the amount of raisins by half if you're not a big raisin lover or eliminate them entirely.
Mix well, but do not overmix -- Pour batter into greased and floured 8 1/2 X 4 1/2 loaf pan --.
Bake in the preheated 350F oven for 55-65 minutes or until it tests done.
Turn out on rack and cool before serving.","url":"https://recipe.bluelayer.org/recipe/25493/oatmeal-raisin-quick-bread"},{"id":"25470","title":"Quick Gluten Free Scones","ingredients":"wheat flours, bread, unenriched
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 200C.
Mix ingredients and very lightly knead to form a soft dough.
It is important to only knead until the mixture is combined.
Roll dough out gentley, between two sheets of cling-wrap or baking paper.
Roll to 2.5cm (1 inch) thickness.
Cut with a scone or biscuit cutter into rounds.
Bake on lightly floured trays.
Place scones fairly close together to assist rising.
Brush tops of scones with milk.
Bake 10 minutes or until cooked.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/25470/quick-gluten-free-scones"},{"id":"25457","title":"Basic Loaf Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Sprinkle the yeast over 1 1/4 cups water at about 70 degrees.
Leave to dissolve about 5 minutes.
Mix flour and salt together in a bowl.
Make a well in the center of the mixture and pour the disolved yeast mixture into the well.
Stir the mixtures together using your fingers in a circular motion.
As dough forms, knead it with the heel of your hand, either in the bowl or on a lightly floured surface.
Add remaining water as needed.
Knead until dough is elastic.
Let relax (rise) until doubled in size.
Once the dough has relaxed and doubled in size, lightly punch down the dough.
Form a ball and let relax.
To know when dough has relaxed enough, press one finger into it.
If the finger impression stays, the dough has relaxed long enough.
If the impression doesn't stay, it hasn't relaxed long enough.
Shape the dough into a long loaf.
Turn the dough over into a cup of flour spread on the countertop.
Let rise until double in size.
Carefully turn dough over and place on cookie sheet.
Cut five diagonal slashes, each about 1/4 inch deep, across the top of the loaf.
Bake at 425 degrees until golden brown, about 30 minutes.
To check, remove loaf from pan.
Holding it with a towel over your hand, tap the bottom of the loaf.
If there is a hollow sound it is done.","url":"https://recipe.bluelayer.org/recipe/25457/basic-loaf-bread"},{"id":"25445","title":"Gingerbread House Dough","ingredients":"shortening, vegetable, household, composite
sugars, granulated
molasses
spices, cinnamon, ground
spices, ginger, ground
leavening agents, baking soda
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a 5 quart pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved.
Remove from heat.
Add cinnamon, baking soda and salt.
Stir in flour, 1 cup at a time, until dough can be formed into a ball.
Using remaining flour, lightly flour a wooden board.
Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed.
Form into a log.
Cut into 5 equal pieces; wrap in plastic wrap.","url":"https://recipe.bluelayer.org/recipe/25445/gingerbread-house-dough"},{"id":"25441","title":"Diabetic Mini Cornbread Muffins","ingredients":"cornmeal, degermed, unenriched, yellow
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sweetener, herbal extract powder from stevia leaf
beverages, almond milk, unsweetened, shelf stable
leavening agents, baking soda","directions":"Preheat oven 350.
Combine dry ingredients in a small bowl add wet.
Mix until all ingredients are wet.
Do not over mix!
Grease mini muffin pan and use 1/4 cup to fill.
Bake 15-20 minutes or until golden brown.
Leftover can be frozen!","url":"https://recipe.bluelayer.org/recipe/25441/diabetic-mini-cornbread-muffins"},{"id":"25439","title":"Milk Free Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
soymilk, original and vanilla, unfortified
lemon juice, raw
raisins, seeded
honey
oil, olive, salad or cooking","directions":"Soak the currants (or raisins) in 1/2 cup of water in a microwaveable container and microwave for 10 seconds.
Set Aside.
Drain before using.
Sift flour and baking powder, baking soda, and salt together into a large bowl.
Add lemon juice to the soy milk; then add the milk, drained currants or raisins, oil, and sweetener (if used) and stir until all dry ingredients are moistened.
The dough should still be sticky.
Knead on a floured surface for 3-4 minutes until the dough can be formed into a very soft ball.
Place on a heavy baking sheet and gently flatten so that it is no more than 2 inches high.
Make deep cross cuts across the top (nearly halfway through the dough).
Place in 400 degree oven and bake for 40-50 minutes, until the crust is brown and the bread has a hollow should when tapped.
Cool on a wire rack at least 10 minutes before slicing.
It is best when eaten warm with or without a spread, but is delicious with jam.","url":"https://recipe.bluelayer.org/recipe/25439/milk-free-irish-soda-bread"},{"id":"25437","title":"Chewy Little Walnut-Raisin Whole Wheat Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
raisins, seeded
cranberries, dried, sweetened
nuts, walnuts, english","directions":"Plump up the raisins in boiling water, drain and pat dry with paper towels.
If the raisins are coated with oil, wash it off.
Put all the ingredients except the ones marked in the bread machine, and start the dough-only program!
Since there are a lot of dried fruits, add them to the dough when the 'mix-in' signal sounds (with about 45 minutes left in the program).
When the 1st rising is done, test the dough with your finger.
The finger test: press a moistened finger into the dough and pull it out slowly.
If the hole made with the finger remains it's good!
If the hole fills back in, it has to rise some more.
Take the dough out onto a floured work surface, divide into 12 pieces (45-50 g each) and round off each piece.
Cover with a tightly wrung out moistened kitchen towel, and rest for 10 minutes.
Dust the dough lightly, turn over, deflate and round off with a smooth surface on top.
Line up on a baking sheet in pairs, each pair of rolls touching each other.
Cover with a tightly wrung out moistened kitchen towel, and leave to rise (2nd rising) at around 30C for 40 to 50 minutes (at room temperature if in the summer).
If a moistened finger gently pressed in the dough leaves a mark, it's done rising.
Mist with water, (optionally dust with bread flour) and preheat the oven to 200C.
Lower the temperature to 180C and bake for 10 to 12 minutes - done!
They look like this inside.
I used this \"Super Fine Hard\" whole wheat flour.
This version has 50% whole wheat flour (140 g finely ground) + 140 g bread flour.
This really has the flavor of whole wheat, and the more you chew the better it tastes.
This version has 64% whole wheat flour (160g superfine whole wheat + 20 g graham flour) + 100 g domestic bread flour.
This version is very light!
For the version in Step 11: Try baking six rolls stuck together, or slashing the tops.
If you use domestic bread flour, use 170 ml of water.
This version has 82% whole wheat flour (210 g superfine whole wheat flour + 20 g graham flour) + 50 g bread flour 30 g each of walnuts and raisins = densely textured and delicious.","url":"https://recipe.bluelayer.org/recipe/25437/chewy-little-walnut-raisin-whole-wheat-rolls"},{"id":"25436","title":"Spelt Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, onion powder
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat oven to 450 degrees F (230 degrees C).
Whisk flour, salt, onion powder, and sugar together in a bowl; add water and whisk until smooth.
Cover bowl with a towel and set bowl aside.
Pour olive oil into a 12-inch cast iron skillet and place in oven until oil is hot, about 5 minutes.
Pour batter into oiled skillet.
Bake in the preheated oven for 20 minutes.
Flip flat bread and cook until browned, about 10 minutes more.","url":"https://recipe.bluelayer.org/recipe/25436/spelt-flat-bread"},{"id":"25420","title":"Abm Perfect Pizza Dough","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
salt, table
spices, pepper, black
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Follow the instructions to make dough in your bread machine.
This dough can be used now or cut in 2;store in freezer for 2 Pizzas or 2 Calzones.","url":"https://recipe.bluelayer.org/recipe/25420/abm-perfect-pizza-dough"},{"id":"25399","title":"Heavenly Yeast Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
wheat flours, bread, unenriched","directions":"In a large mixing bowl, dissolve yeast in warm water with the sugar.
Add the salt, butter, and 3 cups of the flour.
Mix until smooth.
Add in enough remaining flour to make a soft dough, adding more flour if needed.
Push your fingers into the dough; the dough should feel like its going to stick to your fingers as you pull them away, but doesnt.
Thats how you know the consistency is just right.
Turn onto a floured surface; knead until smooth and elastic, about 10 to 20 minutes.
Place in a lightly greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Using a 1/3 cup measuring cup, measure out the dough for 12 rolls.
Shape each into a ball.
You may have a little bit of dough left over, so make whatever you want with that.
Place the rolls into a greased 9x13 pan.
Cover and let rise until they are at least double in size, about 30 to 45 minutes.
You can let them rise longer to get even larger rolls, but you need to watch them carefully so they dont over-rise and then deflate when they bake.
I always let them rise to their maximum capacity.
Also, note if you are using regular yeast or rapid rise yeast; this will change the rising times, as will the temperature in your house.
Bake at 375 degrees for 20 to 25 minutes or until golden brown.
After I take them out of the oven, I always spread butter over the tops of the rolls.
Note: the dough can also be done in a bread machine on the dough cycle if you have that, but just be sure to still test the dough midway through the kneading cycle to make sure the consistency is correct.
After the dough is done rising, proceed with the recipe as directed.","url":"https://recipe.bluelayer.org/recipe/25399/heavenly-yeast-rolls"},{"id":"25396","title":"Pita Bread for Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
sugars, granulated
wheat flours, bread, unenriched","directions":"Add ingredients, in order listed.
Select dough cycle.
When cycle is complete, remove dough.
Divide into 12 equal portions.
Shape each portion into a ball.
Cover with a damp towel and let rest 10 minutes.
Grease a baking sheet.
Set aside.
On a floured surface, roll each ball of dough into 6-7 inch circles.
Place 2 circles of dough on prepared pan.
Bake 450 degrees, 2 minutes.
Turn over and bake 2 minutes longer.
Continue baking 2 at a time.","url":"https://recipe.bluelayer.org/recipe/25396/pita-bread-for-bread-machine"},{"id":"25395","title":"Sour Cream Chive Bread (Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
cream, sour, cultured
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, baking soda
chives, raw
leavening agents, yeast, baker's, active dry","directions":"In bread machinepan, place all ingredients in the order suggested by the manufacturer.
Select basic bread setting.
Choose crust color and loaf size (1 1/2 pounds).
Check the dough after about 5 minutes of mixing and add 1-2 tablespoons of extra water or flour if needed.
This recipe was not recommended for time delay feature available on some bread machines.","url":"https://recipe.bluelayer.org/recipe/25395/sour-cream-chive-bread-bread-machine"},{"id":"25383","title":"Fast No Knead Bread With Easy Cleanup","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
vinegar, red wine
salt, table
water, bottled, generic","directions":"In a large bowl combine flour and salt.
Add 1/4 teaspoon instant yeast and 1/4 teaspoon red wine vinegar to1 1/2 cups warm water.Combine wet and dry ingredients together until all moisture is absorbed.
Cover and allow to rest for 4 hours.
2.Uncover bowl and fold dough over on itself a couple of times.
Place dough in the center of a sheet of oiled parchment paper.
Rinse the bowl with water.
Return the dough in parchment paper to the bowl.Cover and let rest one hour.
Preheat oven to 450 degrees.
Put a 6- to 8-quart heavy covered pot (cast iron, dutch oven, Pyrex or ceramic) in oven as it heats.
Carefully remove pot from oven.
Place parchment paper and dough into heated pot.
Cover with lid.
Cut away excess parchment paper and bake 30 minutes, then remove lid and bake another 12 to15 minutes, until loaf is browned.
Cool on a rack.
Discard parchment paper.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/25383/fast-no-knead-bread-with-easy-cleanup"},{"id":"25371","title":"Cranberry Focaccia","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
sugars, brown
salt, table
vanilla extract
spices, cinnamon, ground
wheat flours, bread, unenriched
cranberries, dried, sweetened
butter, without salt
sugars, granulated","directions":"Dough:.
Combine warm water & sugar in large bowl.
Sprinkle yeast over mixture; let stand until foamy, about 10 minutes.
Stir in next 7 ingredients.
Add 2 1/2 cups flour, stirring to combine.
Stir in additional flour a bit at a time to make a soft dough.
Knead 10 minutes by hand on a lightly floured surface or 5 minutes on a mixer on low speed.
Place dough in a lightly buttered or oiled large bowl.
Cover bowl with plastic wrap and allow to rise until doubled in volume, about 1 hour.
Punch down dough on a lightly floured surface.
Knead in cranberries.
Shape into a flat round about 8\" in diametre.
Place on a parchment-lined baking sheet.
Cover lightly with plastic wrap and let rise until doubled, about 45 mintues.
Preheat oven to 375F (190C).
Topping:.
Gently brush with melted butter and sprinkle with coarse sugar.
Bake in preheated oven for 40-45 minutes, or until golden.
Remove from baking sheet and cool on wire rack.
Tip: If not serving right away, wrap in foil and freeze in a plastic bag.
When ready to serve, defrost on counter.
Place in preheated 375F oven for 8-10 minutes, serve.","url":"https://recipe.bluelayer.org/recipe/25371/cranberry-focaccia"},{"id":"25361","title":"Khubz (Bahrain)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Dissolve the yeast and the sugar in about a half cup of the lukewarm water.
Let stand until frothy.
Sift the flour together with the salt and add the yeast mixture.
Knead by hand until the dough is soft, adding water as necessary.
Add the oil and keep kneading until the dough becomes elastic and is no longer sticky, which should take about 15 minutes.
Now form the dough into a ball and rub all over with a little bit of olive oil, to prevent it from drying out.
Cover with a damp cloth and let rise in a warm place until the dough has doubled in size, about 1 to 1 1/2 hours.
Punch down and knead for another five minutes or so.
Now break the dough into tennis-ball sized portions.
Turn out onto a lightly floured surface and roll flat, until each ball is about a quarter inch thick.
Dust with flour and transfer to a lightly floured surface, leaving a few inches between each one to allow for rising.
Let rise for another 30 to 60 minutes.
Oil two large baking sheets.
Preheat your oven to 500 degrees.
About 10 minutes into the preheating, put the sheets in the oven.
Leave them there for another 10 minutes.
Now open your oven and quickly transfer the dough balls onto the baking sheets.
Bake for 6 to 10 minutes.
When the breads are lightly browned, take them out.
Let cool.
Each piece should have formed a pocket while baking.","url":"https://recipe.bluelayer.org/recipe/25361/khubz-bahrain"},{"id":"25341","title":"Roti - Indian Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic","directions":"Mix all dry ingredients in a large mixing bowl.
Add coconut oil
Add one cup of water and mix with your hand.
The dough should be slightly moist but not sticky.
Add splashes of water slowly while mixing until no more dry wheat flour remains in mixing bowl.
If the dough sticks to your hands, slowly add more wheat flour.
Knead together for a minute.
Cover mixing bowl with a wet cloth or paper towel and let sit for 10 minutes.
Divide dough into 12 equally sized balls.
Roll one flat while heating a heavy cast iron skillet.
Tip: Roll the dough into a long cylinder, use a butter knife to cut into three sections, then cut those in half and repeat to get 12 equal rounds.
Cook on skillet for 1-2 minutes on both sides.","url":"https://recipe.bluelayer.org/recipe/25341/roti-indian-flatbread"},{"id":"25332","title":"Vanilla Coconut Shortbread","ingredients":"butter, without salt
sugars, granulated
cornstarch
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"Preheat the oven to 350 degrees fehrenheit.
with an electric beater/mixer cream together butter and sugar a few minutes until light and fluffy.
add the salt,cornstarch and vanilla exctract.
next add the coconut and flour.
take beaters out and kneed with your hand until the dough comes together.
Because of the coconut this dough is kinda hard to roll out.I suggest rolling the dough into about 24-30 individual balls and pressing down slightly on them with a cup.
Bake in the oven for 18-20 minutes or until the bottoms turn a very light golden brown.
If the cookie is still soft when you poke it ,this is okay it will firm up completely when cooled.","url":"https://recipe.bluelayer.org/recipe/25332/vanilla-coconut-shortbread"},{"id":"25327","title":"Banana Meatloaf","ingredients":"beef, grass-fed, ground, raw
bread crumbs, dry, grated, plain
onions, raw
bananas, raw
salt, table
spices, pepper, black
spices, paprika
mustard, prepared, yellow","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x5 inch loaf pan.
In a large bowl, combine ground beef, bread crumbs, onion, banana, salt, pepper, paprika and dry mustard until well mixed.
Shape into a loaf and place in prepared pan.
Bake in preheated oven 1 hour, or until no longer pink in the center.","url":"https://recipe.bluelayer.org/recipe/25327/banana-meatloaf"},{"id":"25323","title":"Turkey Ham Salad","ingredients":"ground turkey, raw
pickle relish, sweet
salad dressing, mayonnaise, regular
spices, pepper, black","directions":"Chop turkey ham into cubes.
Place cubes into food processor and mince.
Combine all ingredients.
Serve on favorite bread or with crackers.","url":"https://recipe.bluelayer.org/recipe/25323/turkey-ham-salad"},{"id":"25317","title":"Naan","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
seeds, sesame seeds, whole, dried","directions":"in a large bowl mix flour,yeast,sugar,salt,yogurt and oil.mix it well.add water fo knead.
Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise.
Let it rise 1 hour, until the dough has doubled in volume.
after one hour knead it again and leave for 30 minutes.
Pinch off small handfuls of dough about the size of a golf ball.
Roll into balls, and place on a tray.
Cover with a cloth, and allow to rise until doubled in size, about 30 minutes.
preheat oven on 260c.and tawa on high flame.
now roll thr dough ball with hand not wit rolling pin.wet one and sprinkler sesame seed and put it on tawa.when one side get golden color.
then put the naan in oven until golden.and enjoy hot.","url":"https://recipe.bluelayer.org/recipe/25317/naan"},{"id":"25311","title":"Colonial Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
salt, table
lemon juice, raw","directions":"Preheat oven to 350F.
Grease two 9x5 inch loaf pans.
In large bowl combine all the dry ingredients.
Mix well, until thoroughly combined.
Slowly add buttermilk to bowl, stirring until well blended.
Pour into loaf pans.
Bake for 50 minutes, or until toothpick inserted into center comes out clean.
Remove from pans immediately and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/25311/colonial-brown-bread"},{"id":"25310","title":"Quick Sourdough Bread - Overnight - for Your Bread Machine","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In a large bowl, combine 1 cup water, 1 cup bread flour, 1/4 teaspoon sugar and 2 teaspoons yeast; mix well.
Cover with plastic and let sit in a warm location for 6 to 8 hours, or overnight.
The next day, pour overnight starter into the pan of bread machine.
Add remaining ingredients in the order recommended by the manufacturer.
Select cycle; press Start.
My machine from start to finsh (baked) is 2 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/25310/quick-sourdough-bread-overnight-for-your-bread-machine"},{"id":"25298","title":"Sweet Honey French Bread","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
honey","directions":"Place items in bread machine as per manufactures instructions.
While bread is baking, drizzle with honey if desired.","url":"https://recipe.bluelayer.org/recipe/25298/sweet-honey-french-bread"},{"id":"25271","title":"Greek Yogurt Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry
yogurt, greek, plain, nonfat
water, bottled, generic","directions":"Mix all ingredients together, I use my stand mixer with the dough hook.
Let mixer kneed the dough for about 5 minutes.
Dough should be moist and pliable but not sticky, if it is dry add more water, if it is too sticky add a little extra flour.
Coat a bowl with a little oil place dough in the bowl and cover with cling wrap and leave for about 1 hour or till doubled in size.
Once doubled in size dust bench lightly with flour turn out dough and lightly press down to remove a little of the air.
Form into your choice of loaf, I like to use a proofing basket, but you could use a tin or free form.
Let the loaf rise for another 40 min to 1 hour.
Pre heat your oven to super hot 450 F/ 250C.
I use a pizza stone but it can go straight in the oven on a tray if you don't have one.
Leave oven temp on high for 10 min then reduce to 375 F/ 190 C for a further 20 minute.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/25271/greek-yogurt-bread"},{"id":"25260","title":"Millionaire Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
butter, without salt
syrups, corn, light
milk, canned, condensed, sweetened
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F (180C).
Mix together the flour, 1/4 cup sugar and 1/4 cup butter until crumbly.
Press into a greased 8- inch square pan.
Bake for 10 to 15 minutes or until golden brown.
Cool.
Caramel Layer.
In heavy saucepan, melt 1/2 cup butter.
Add the corn syrup and the sweetened condensed milk.
Bring to a boil and cook 12 to 15 minutes, stirring constantly, until mixture turns medium caramel color.
Do not let burn.
Remove from heate and stir in vanilla.
Pour over crust.
Cool.
Melt chocolate chips and spread over the caramel layer.
Cool until set.
Cut into bars or squares.","url":"https://recipe.bluelayer.org/recipe/25260/millionaire-shortbread"},{"id":"25254","title":"Country Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Sponge: Put the water into a large bowl and sprinkle over the yeast.
Allow the yeast to rest for about 10 minutes.
Stir the three flours together and add them to the yeast mixture, stirring with a wooden spoon.
Cover the bowl and let the sponge rest at room temperature for 6 to 8 hours, or put it in the refrigerator overnight.
Dough: If you've chilled the sponge, pull it out of the refrigerator about one hour before you're ready to continue with the recipe.
Dissolve the yeast in the water and pour it into the bowl with the sponge.
Combine the flours.
Gradually add 2 cups of the flour to the sponge, mix well.
Sprinkle the salt over the dough and mix in it.
Work in the remaining flour mixture and enough additional white flour to produce a dough that starts to clean the sides of the bowl.
Knead for about 10 min (you can use the bread machine or mixer).
The dough should be moist, satiny, even a bit sticky.
In a bowl, cover the dough with plastic wrap.
Allow to rest at room temperature for 1 1/2 to 2 hours.
Turn the dough out to a floured surface.
Pat it onto a flat round, fold the edges, press it down and turn the dough over.
Repeat the process of folding four more times.
Turn the loaf over and lay it smooth side up in a baking sheet sprinkled with corn meal.
Slash the loaf in a pattern that appeals to you.
Cover the dough and let it rest for 1 to 1/2 hours.
Oven: 400 degrees F. Pour some water into a spray bottle and set aside.
Bake the bread for 60 to 70 min (or until the crust is deeply brown), spraying the oven with water every 15 minutes.
Remove the loaf to a rack and allow it to cool before cutting.
Store it cup side down on your counter (it's thick crust will be fine exposed to the air .","url":"https://recipe.bluelayer.org/recipe/25254/country-bread"},{"id":"25248","title":"One Perfect Loaf Clay Cooker","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Place warm water in large mixer bowl; sprinkle with yeast.
Let stand until softened, about 3 minutes.
Stir in sugar, salt and oil.
Add 2 cups of the flour.
Mix until blended; beat on medium speed until dough is elastic and pulls away from bowl, about 5 minutes.
Stir in 1/2 cup of the flour to make soft dough.
Turn dough onto floured surface.
Knead, adding flour as needed, until dough is smooth and springy and small bubbles form just under surface, 15 to 20 minutes.
Place dough in greased bowl; turn greased side up.
Let stand covered in warm place until doubled, about 1 hour.
Soak bottom of loaf shaped, 5 1/2 cup clay cooker in water about 15 minutes.
My clay cooker is about 11 inches by 8 inches and 3 1/2 inches deep.
When dough has doubled, drain bottom of cooker; pat dry; grease sides and bottom generously.
Punch down dough; shape into loaf and place in cooker.
Let stand, covered with waxed paper, in warm place until dough nearly reaches top of cooker, 30 to 45 minutes.
Cut diagonal slashes, 1/2 inch deep, in top of dough with razor blade or sharp knife.
Soak top of cooker in water about 15 minutes; drain; pat dry and grease.
Place covered cooker in COLD oven.
Set oven at 475F Bake 45 minutes.
Remove cover; bake until top is brown, 3 to 5 minutes.
Remove from cooker; cool on wire rack.
Makes 1 loaf.
TO BAKE FROZEN BREAD DOUGH; Purists may scoff, but for an easy way to experience the potential of clay cooker bread baking, why not try a loaf of frozen bread dough.
It rises high and wide, and the crust is the best it can be.
Brush sides and bottom of loaf shaped, 5 1/2 cup unglazed clay cooker with 1 tablespoon melted butter or margarine.
Place 1 loaf frozen bread dough (1 pound/450 g), bottom side up, in cooker.
Brush dough with 1 tablespoon melted butter.
Refrigerate overnight or let stand in warm place 1 to 2 hours to thaw.
Let stand, covered with waxed paper, in warm place until dough rises nearly to top of cooker, 1 to 3 hours.
Soak top of cooker in water about 15 minutes; drain.
Place covered cooker in COLD oven.
Set oven at 450F Bake until brown, 40 to 45 minutes.
Remove from cooker; cool on wire rack.
Clay Cookery.","url":"https://recipe.bluelayer.org/recipe/25248/one-perfect-loaf-clay-cooker"},{"id":"25232","title":"Maple Oatmeal Bread","ingredients":"water, bottled, generic
oats
leavening agents, yeast, baker's, active dry
syrup, maple, canadian
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"In bowl for standing mixer, pour boiling water over oats and soak for 1 hour.
Sprinkle yeast over cooled mixture and mix.
Add maple syrup, salt, oil, and 3 cups of flour and mix.
Cover with plastic wrap and let rise for an hour.
Move to mixer and mix on low while adding remaining flour, 1/2 cup at a time to form a smooth, elastic dough.
Kneed with dough hook for 10 minutes.
Divide into 2 pieces, put in oiled loaf pans and let rise about 45 minutes.
While dough is rising, preheat oven to 350F.
Bake 40-50 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/25232/maple-oatmeal-bread"},{"id":"25210","title":"French Honey Bread Abm","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread machine.
Bake.","url":"https://recipe.bluelayer.org/recipe/25210/french-honey-bread-abm"},{"id":"25207","title":"Mamas Mayonnaise Biscuits","ingredients":"oil, canola
wheat flour, white, all-purpose, unenriched
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Preheat the oven to 350F.
Brush a 12-cup medium muffin tin with oil.
Combine the flour, mayonnaise, milk, and sugar in a bowl.
Using a spoon or an ice cream scoop, spoon dough into each muffin cup, filling about half full.
Alternatively, drop spoonfuls of the dough onto a greased baking sheet.
Bake until golden brown, 15 to 20 minutes.
Transfer to a wire rack to cool slightly, then invert the biscuits onto the rack to cool until warm.
Serve warm.
Wheat flour contains two proteins, glutenin and gliadin.
When you combine flour with water, the proteins create a strong and elastic sheet called gluten.
Flours vary in their protein levels, which affects the texture of baked goods.
Gluten gives structure to yeast breads, but is not recommended for tender cakes, biscuits, and quick breads.
Southern all-purpose flour is milled from soft red winter wheat that has less gluten-forming protein.
It is typically bleached, which makes it whiter, but this does not affect the protein.
My family has always used White Lily flour, a staple across the South; another dependable Southern brand is Martha White.
Most national brands of all-purpose flour are a combination of soft winter wheat and higher-protein hard summer wheat.
White Lily contains approximately nine grams of protein per cup of flour, whereas national brands can contain eleven or twelve grams of protein per cup of flour.
If you live outside the South, White Lily is available online or in some specialty shops in other parts of the country.
For results similar to those of Southern flour, substitute one part all-purpose flour and one part cake flour for the amount of Southern flour in a recipe.
Finally, high-protein flour absorbs more liquid than does low-protein flour; if you attempt to make biscuits with a high-protein flour, you will need to add more liquid.
Self-rising flour is all-purpose flour that is low in protein and contains a leavening agent and salt.
It is widely available in the South, but less so in other regions of the country.
If you have a recipe that calls for self-rising flour, use the following formula to convert all-purpose into self-rising: to 1 cup of Southern all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon fine sea salt.","url":"https://recipe.bluelayer.org/recipe/25207/mamas-mayonnaise-biscuits"},{"id":"25204","title":"Sausage, Apple, and Cheddar Bread Pudding","ingredients":"ground turkey, raw
apples, raw, with skin
onions, raw
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
cheese, cheddar
parsley, fresh
salt, table
spices, pepper, black
wheat flours, bread, unenriched","directions":"Preheat oven to 350.
Heat a large nonstick skillet over medium-high heat.
Remove casings from sausage.
Add sausage to pan; cook for 4 minutes or until browned, stirring to crumble.
Stir in apple and onion.
Cover and cook over low heat 5 minutes or until apple is crisp-tender.
Remove from heat; cool slightly.
Combine milk, egg substitute, 1/4 cup cheddar cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl, stirring with a whisk.
Stir in sausage mixture.
Add bread, and stir gently to combine.
Let stand 10 minutes.
Spoon into a 2-quart baking dish coated with cooking spray.
Sprinkle with remaining 1/2 cup cheese.
Bake for 45 minutes or until pudding is set and lightly browned.","url":"https://recipe.bluelayer.org/recipe/25204/sausage-apple-and-cheddar-bread-pudding"},{"id":"25199","title":"Mum's Shortbread","ingredients":"butter, without salt
sugars, granulated
rice flour, white, unenriched","directions":"Mix butter and sugar with hands, mixing thoroughly until dissolved.
Add flour and form into ball.
Roll with rolling pin (no added flour on roller) between two sheets of waxed paper or plastic wrap.
Cut into pieces with cookie cutter or knife and place on buttered cookie sheets.
Pierce lightly with fork.
(Variation: add toffee sprinkles if desired.)
Bake at 350 degrees for 20-25 minutes, until lightly browned.
Variation: cool and dip cookies into 1/2 cup chocolate (melted in microwave).
Place on waxed paper or plastic wrap on cookie sheet and put in fridge until chocolate cools.","url":"https://recipe.bluelayer.org/recipe/25199/mums-shortbread"},{"id":"25193","title":"Pizza Dough for the Bread Machine","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to the bread machine pan in the order suggested by the manufacturer.
Adjust dough consistency.Usually its perfect, every now and then you might need to add about 1/4-1/2 cup of flour.I use the cycle: Dough/manual cycle.
When the cycle is complete, remove dough to lightly floured surface.
Lightly oil the pizza pan(s).
Roll or press to fit into prepared pan(s).
Add pizza sauce.
and whatever toppings you desire.
Bake at 400F for 20 to 30 minutes or until done.
Baking time will vary with the pizza-size and selected toppings.","url":"https://recipe.bluelayer.org/recipe/25193/pizza-dough-for-the-bread-machine"},{"id":"25174","title":"Cheesy Buns","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
cheese, cheddar
dill weed, fresh
spices, garlic powder
terra dolce, organic chipotle dried chile peppers,
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
onions, raw","directions":"mix yeast, water, and sugar and set aside for 5 min
mix flour, onion, and spices.
add yeast mix and oil to flour mix all at once and stir until dough forms.
knead until smooth and elastic and not too sticky, adding more flour if needed.
cover with a dish cloth and leave in a warm place (like your oven that was left on the lowest setting for 5 min but be sure to put an oven mitt under the bowl) for about 30 min or until doubled in size.
punch down dough and place on a lightly floured surface.
roll out into about a 1/4 inch thick rectangle and sprinkle about 1 1/2 cups of the cheese over top.
roll up lengthwise like a jelly roll and cut into 1 1/2 inch slices (these tend to spread sideways rather than up).
place into a greased pan, about an inch apart so when they spread they'll be just touching.
i used the bottom of a roasting pan since my lasagna pan was a bit too small.
return to the warm place until doubled again (probably more like 20 min this time).
top with the remaining cheese now that there's enough surface area to put it.
bake at 325 for about 30 min or until exposed bread bits are starting to turn a bit golden, cool and pull apart carefully.","url":"https://recipe.bluelayer.org/recipe/25174/cheesy-buns"},{"id":"25172","title":"Broccoli and Cauliflower Cheese Bake","ingredients":"broccoli, raw
cauliflower, raw
oil, olive, salad or cooking
cheese, cheddar
delallo, italian seasoned breadcrumbs,","directions":"Steam broccoli and cauliflower.
It is important not to over cook - steam until just tender.
Place the vegetables, oil and half of the cheese in a medium saucepan on low heat.
Stir continuously until cheese is melted.
Transfer mixture into an ovenware dish and cover with remaining cheese and breadcrumbs.
Bake in oven at 180C until edges are bubbling and breadcrumbs are golden.","url":"https://recipe.bluelayer.org/recipe/25172/broccoli-and-cauliflower-cheese-bake"},{"id":"25162","title":"Lizzie's Favorite Peanut Butter Dip","ingredients":"peanut butter, smooth style, without salt
cream, whipped, cream topping, pressurized
cheese, parmesan, hard","directions":"Mix all together in a medium sized bowl.
Serve with pretzels, graham crackers, celery sticks, or spead on bread.","url":"https://recipe.bluelayer.org/recipe/25162/lizzies-favorite-peanut-butter-dip"},{"id":"25139","title":"Nana's Hungarian Cheese Spread","ingredients":"butter, without salt
cheese, parmesan, hard
spices, caraway seed
spices, paprika
chives, raw
capers, canned","directions":"Cream butter and cream cheese.
Add caraway seeds, paprika, chives and capers.
Serve with pumpernickel bread.","url":"https://recipe.bluelayer.org/recipe/25139/nanas-hungarian-cheese-spread"},{"id":"25135","title":"Cream Cheese Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in the bread machine on regular or fast loaf cycle.
Slice and enjoy.","url":"https://recipe.bluelayer.org/recipe/25135/cream-cheese-bread"},{"id":"25121","title":"Broiled Tomato Slices","ingredients":"tomatoes, red, ripe, raw, year round average
butter, without salt
bread crumbs, dry, grated, plain
butter, without salt
onions, raw","directions":"Wash the tomatoes, cut out the core ends, and slice crosswise into 1/2 inch slices.
Place the slices in a single layer on an oiled baking sheet.
Drizzle the melted butter or oil over the tomatoes and then sprinkle some salt and pepper.
Place the tomatoes in a boiler, 4 inches from the heat, and broil until half cooked.
Combine bread crumbs, butter, and onion.
Sprinkle over the tomatoes.
Bring back the tomatoes inside the broiler and continue cooking just until the topping turns golden brown in color.","url":"https://recipe.bluelayer.org/recipe/25121/broiled-tomato-slices"},{"id":"25119","title":"Chocolate Shortbread","ingredients":"butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, powdered
cocoa, dry powder, unsweetened","directions":"Preheat oven to 300 degrees F.
In a mixing bowl, cream the butter, then add vanilla & mix well.
In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
Place strips 1 inch apart on ungreased baking sheets.
Prick each strip several times with a fork.
Bake 20-25 minutes or until set.
Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.","url":"https://recipe.bluelayer.org/recipe/25119/chocolate-shortbread"},{"id":"25118","title":"Easy Make Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Start by mixing the flour, salt, sugar, yeast.
At water and stir, depending on time of year you may need to add more water or flour.
set aside and let rise for 20-30 mins (I let set for full 30 mins).
Pre-heat oven at 350F; Cut dough into 2 take the dough and stretch into two lines 15 inches long, take 1 end of each line a braid together.
Place dough in a buttered bread pan; Let rise again for 5-10 minutes.
Place bread in oven and bake for 30 minutes.
Take out of oven, let cool 20 mins before cutting.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/25118/easy-make-bread"},{"id":"25112","title":"Ginger Shortbread","ingredients":"sugars, powdered
butter, salted
wheat flour, white, all-purpose, unenriched
ginger root, raw","directions":"Put the sugar, butter and flour in a processor and blitz until it forms a breadcrumb-like consistency.
Be careful not to overwork it.
Mix in the minced ginger to form a dough.
If necessary, add a tiny splash of water to bring it together.
It depends on how much liquid you have in the ginger.
Knead a couple of times on a very lightly floured surface then roll out to about 1cm thick and cut into whatever shape you want.
Place in the freezer for 20 minutes.
Meanwhile, heat the oven to 300F.
Put the dough in the oven and cook until golden, turning occasionally if necessary to ensure even baking (approx 20 minutes).
Turn out onto a cooling rack for ten minutes before eating.","url":"https://recipe.bluelayer.org/recipe/25112/ginger-shortbread"},{"id":"25103","title":"Cherry Scones","ingredients":"cherries, sweet, raw
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, nutmeg, ground
spices, ginger, ground
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
yogurt, greek, plain, nonfat
vanilla extract
sweetener, syrup, agave
nuts, walnuts, english","directions":"Cut cherries in half and pit them (or use a cherry pitter).
Place the cherries in a freezer-safe container and freeze for at least 3 hours prior to baking the scones.
This ensures the cherries dont pop in the dough while theyre baking.
With about an hour remaining on the cherry freezing ...
Into the large bowl of a KitchenAid mixer (with the wire whisk attachment) or food processor, add the oat flour, cornmeal, baking powder, baking soda, nutmeg, ginger and salt.
Mix or pulse to combine dry ingredients.
Set aside.
In a medium-sized bowl, combine the applesauce, yogurt, vanilla extract and agave nectar.
Stir to combine.
Very slowly pour the wet ingredients into the mixer with the dry ingredients about a quarter of a cup at a time (similar idea to making pie crust), mixing on medium speed.
Once all the wet ingredients are combined with the dry, add chopped walnuts and mix until integrated into the dough.
Taking the dough in your hands, form it into a disc shape.
Refrigerate the dough in a sealable container or plastic wrap for 1 hour.
Preheat the oven to 375 F. Pull the dough out of the refrigerator and remove the plastic wrap.
Put it on a work surface or cutting board.
Using a bread knife, cut the dough in half horizontally like you would a bun.
Place half of the frozen cherries on one of the dough halves then place the other half of the dough on top.
Press the dough halves together to seal the cherries in.
Press the remaining frozen cherries into the top of the dough.
Using a serrated knife, cut diagonals into the dough in order to create eight triangles.
Arrange the triangles on a parchment paper-lined baking sheet (be sure to give the triangles enough space to bake evenly).
Bake for 23 minutes or until the tops of the scones are golden brown.
Serve with butter, jam, honey or Nutella.
And coffee.","url":"https://recipe.bluelayer.org/recipe/25103/cherry-scones"},{"id":"25101","title":"Philly Stuffed Mushrooms","ingredients":"mushrooms, white, raw
margarine, regular, 80% fat, composite, stick, without salt
delallo, italian seasoned breadcrumbs,
beef, grass-fed, ground, raw
cheese, parmesan, hard
cheese, provolone
onions, raw
peppers, sweet, green, raw
tomatoes, red, ripe, raw, year round average
spices, garlic powder
salt, table
spices, pepper, black","directions":"Remove mushroom stems and chop them.
Cook half of the mushroom CAPS in 3 Tbsp of margarine over medium heat for 5 minutes and then drain
Repeat with remaining mushrooms and margarine
Combine cream cheese, provolone cheese, mixing well until blended
Stir in chopped stems, onions, green peppers, tomatoes, garlic powder, season salt and white pepper
Then place filling into mushroom caps; slightly overstuffed.
Place on cookie sheet and broil until golden brown (about 2 to 3 minutes).","url":"https://recipe.bluelayer.org/recipe/25101/philly-stuffed-mushrooms"},{"id":"25100","title":"Marli's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, powdered
butter, without salt","directions":"Sift flours& icing sugar together.
Rub in butter using fingertips, until mixture resembles breadcrumbs.
Press together.
Turn out onto a lightly floured surface.
Knead gently.
Roll out to 1cm thick.
Either cut out shapes using cookie cutters or press into one round, decorate edges and cut into 8 equal portions, prick with a fork.
Sprinkle with a little sugar if desired.
Bake in a moderately slow oven for 15- 20 minutes or until golden.
Stand for 5 minutes, then transfer to a wire rack.","url":"https://recipe.bluelayer.org/recipe/25100/marlis-shortbread"},{"id":"25095","title":"Simple Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
honey
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic","directions":"Mix as you usually mix your bread, food processor, bread machine, whatever.
If you use a bread machine, use it on the dough cycle (trust me, bread is a million times better when not baked in a machine).
I like that this recipe can be left in a bread machine for hours with a timer - set it up in the morning, come home at night to fresh bread dough.
After initial rise/fall, punch down, and shape.
This recipe generally takes about 45 minutes on the second rise to double in size.
Bake at 425 for 30-40 minutes, misting the oven twice with water at 5 and 15 minutes (make sure you don't spray the light in your oven, it'll break).","url":"https://recipe.bluelayer.org/recipe/25095/simple-whole-wheat-bread"},{"id":"25089","title":"Millet Orange Bread ( Breadmaker 1 1/2 Lb. Loaf)","ingredients":"water, bottled, generic
water, bottled, generic
bulgur, dry
honey
oil, olive, salad or cooking
orange juice, raw
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding millet and orange peel with liquids.
Process on basic/white or whole wheat bread cycle; use medium/normal or light crust color setting.
Remove bread from pan; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/25089/millet-orange-bread-breadmaker-1-1-2-lb-loaf"},{"id":"25068","title":"Fast Cheese Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar","directions":"Heat oven to 230c/ fan 210c/ gas8.
Brush a baking tray with olive oil.
Tip the flour, bicarbonate of soda and salt into a large bowl and mix with your hands.
Make a well in the centre and pour the buttermilk.
With one hand stiff and fingers like a claw, start mixing in a full circle to incorporate the buttermilk, until you have a soft, slightly sticky dough, adding more butter milk if needed.
Transfer to the oiled tray and roll out till 35cmx 20cm.
Brush the top with more oil and sprinkle with cheese.
Bake for 20-25 mins depending on thickness, turning don to 210c/fan 190c/gas4 after the first 10 minutes.
When cooked it should be firm in the middle and golden brown.
Transfer to a wire rack, to cool for a few minutes then cut into squares.","url":"https://recipe.bluelayer.org/recipe/25068/fast-cheese-bread"},{"id":"25059","title":"Healthy Vegan Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
bananas, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, olive, salad or cooking
vanilla extract
nuts, walnuts, english
raisins, seeded","directions":"Preheat oven to 350.
Mix dry ingredients together.
In a medium bowl, mash banana with a fork.
Add the rest of the wet ingredients with the banana, mix.
Pour liquid ingredients into the dry ingredients.
Add nuts or raisins.
Pour mixture into loaf pan and bake for about 50 minutes.","url":"https://recipe.bluelayer.org/recipe/25059/healthy-vegan-banana-bread"},{"id":"25042","title":"Buttermilk Bread (Dede's) Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
honey
salt, table
butter, without salt
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan, select Light Crust setting, and press Start.
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cook 1 hour before slicing.
I used 1T applesauce in lieu of the butter and reduced the buttermilk by 1T.
This is a very nice, tender, rich loaf.
Great for sandwiches.
Next time I will try reducing the honey by 1T.
[ECR)
NOTES : I used 1T applesauce in lieu of the butter and reduced the buttermilk by 1T.
This is a very nice, tender, rich loaf.
Great for sandwiches.
Next time I will try reducing the honey by 1T.
[ECR)","url":"https://recipe.bluelayer.org/recipe/25042/buttermilk-bread-dedes-recipe"},{"id":"25040","title":"Grandma's Unbaked Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat an electric griddle or fry pan to medium-high, about 350 degrees F (175 degrees C).
Stir the flour, salt, baking powder, and baking soda together in a large bowl until well combined.
Stir in the buttermilk, 1/2 cup at a time, until the mixture forms a very sticky ball of dough.
Turn the dough out onto a well-floured surface, and knead gently 8 to 10 times.
Pat the dough into a circle about 1 1/2 inch thick, and cut the circle into quarters.
Place the wedges onto the preheated griddle and cook until the bottom is golden brown, about 15 minutes; turn over and cook the other side until golden, another 10 to 15 minutes.
A toothpick inserted into the center of a wedge should come out clean.
Stand the wedges on a wire rack to cool, then cut each wedge in half and slice horizontally for serving.","url":"https://recipe.bluelayer.org/recipe/25040/grandmas-unbaked-irish-soda-bread"},{"id":"25004","title":"Honey Wheat Oatmeal Bread - All Whole Grain Version","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread pan in the order suggested by the manufacturer of the bread machine.
If you're going to use a timer, it is vital to keep the yeast away from both the liquids AND the salt.
I make this on the white bread cycle and it comes out great, but you may wish to use the whole wheat cycle.
I never noticed any difference except that the whole wheat cycle took a lot longer.
Your machine may yield different results, tho.
If you like crusty bread, just let the finished bread set on a rack to cool.
If you want a softer crust, slip the hot bread into a plastic bag so that the crust will get steamed and be nice& soft- and good for sandwiches.","url":"https://recipe.bluelayer.org/recipe/25004/honey-wheat-oatmeal-bread-all-whole-grain-version"},{"id":"24970","title":"Breakfast Crumpets with Roasted Wheat Germ","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
wheat germ, crude
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the ingredients in a bowl.
Warm the milk to body temperature and pour about half on the sugar and dry yeast.
Add the rest of the milk and salt, and mix with a whisk until the mixture becomes smooth.
Cover with cling film, and allow it to rise in a warm place for about 1 hour until it has doubled in size.
Heat a frying pan over high heat, then place it on top of a damp kitchen cloth to lower its temperature.
Melt a small amount of butter in the frying pan, and pour in the batter from Step 3 to form 8 cm circles.
Fry for about 2 minutes over low-medium heat, and when some bubbles appear on the surface, flip it over and fry for a minute.
Fry the others in the same way.
Spread butter, and add maple syrup or jam on top to taste, and enjoy.","url":"https://recipe.bluelayer.org/recipe/24970/breakfast-crumpets-with-roasted-wheat-germ"},{"id":"24967","title":"Mrs. Ph's Hefty Rapid Rise Whole Wheat Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Simply add ingredients in order shown and start on the rapid setting.
(My note: this is order for my B&D bread machine.
I used the light crust setting.
).
Note from the original cook: I've had much better luck with the rapid setting than the whole wheat setting.
Note from the original cook: Because whole wheat flour is heavy I use 2 pkg of yeast.
If you only have one pkg, make this with the whole wheat setting or the setting that allows the most rise time.","url":"https://recipe.bluelayer.org/recipe/24967/mrs-phs-hefty-rapid-rise-whole-wheat-bread-bread-machine"},{"id":"24937","title":"Anna's Uncooked Fudge Slice","ingredients":"butter, without salt
milk, canned, condensed, sweetened
martha white foods, martha white's buttermilk biscuit mix, dry
cocoa, dry powder, unsweetened
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, powdered
cocoa, dry powder, unsweetened
butter, without salt
water, bottled, generic
vanilla extract","directions":"Melt butter over a low heat, add condensed milk.
Crush wine biscuits by putting them inside a plastic kitchen bag and rolling them with a rolling pin until resembling large breadcrumbs.
Pour butter mixture over biscuits, and mix in cocoa, sultanas and coconut.
Press into a slice tin then ice.
To make chocolate icing, mix icing sugar, second measure of cocoa powder, second measure of butter and water together - butter and water amounts vary according to personal taste.
Too much water and the icing won't set well.
Slice when cool, and store in fridge.
Also freezes well.","url":"https://recipe.bluelayer.org/recipe/24937/annas-uncooked-fudge-slice"},{"id":"24923","title":"Basic Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
vital wheat gluten
wheat flour, white, all-purpose, unenriched
oil, canola
orange juice, raw
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl, put water and add yeast.
Stir to dissolve.
Add brown sugar, gluten and whole wheat flour.
Beat well.
Let yeast develop for about 10 minutes.
Add oil, orange juice and salt, mix thoroughly.
Add 1 cup bread flour, beat well.
Work in the remaining bread flour to form a soft dough.
Turn out to a lightly floured surface and knead 6 to 8 minutes, or until dough is smooth and elastic.
Place the dough in a large oiled bowl and turn to coat.
Cover with a clean towel and let it rise in a warm, draft free place about one hour, or until doubled in bulk.
Punch dough down.
Form it into a log.
Place in a greased 9X5X3 - inch loaf pan.
Cover and let it rise45 minutes, or until nearly doubled.
Bake loaf in a preheated oven ( 375 degrees F ) for 30 to 35 minutes, or until top is golden brown.
Let it cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/24923/basic-whole-wheat-bread"},{"id":"24917","title":"Savory Dill Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
dill weed, fresh
spices, onion powder
spices, garlic powder
spices, oregano, dried
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add ingredients according to manufacturers suggested order.
basic cycle.","url":"https://recipe.bluelayer.org/recipe/24917/savory-dill-bread"},{"id":"24909","title":"Tajik Non","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
yogurt, greek, plain, nonfat
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Combine ingredients into a bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/24909/tajik-non"},{"id":"24905","title":"Peasant Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"In a mixing bowl whisk the flours and the salt.
Set aside.
Grease a separate large bowl with butter or olive oil and set this aside.
(This bowl will be used for the dough's initial rise).
In a standing-mixer's bowl, dissolve the sugar into the water.
Sprinkle the yeast over the top.
(If you'd like .
at this point .
to ensure the yeast is active .
you could let the mix stand for 10-15 minutes .
or until it's foamy and/or bubbling just a bit.
I typically don't).
Add the flours and salt.
Mix (**Note: The original recipe outlines stirring with a wooden spoon, which works .
but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed) Note: the dough will be on the wet side.
Transfer the dough to the greased bowl from the preparation step.
Cover bowl with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour .
or until it's about doubled in size.
** Typically, dough at our house takes 3 or 4 hours to double .
point being .
don't sweat the exact time.
Grease 2 oven-safe bowls with about a Tbsp of butter each.
Preheat the oven to 425 degrees F.
Punch down your dough .
and divide it into 2 equal parts.
One by one .
place each half on a floured counter-top.
Quickly form a ball with each part & transfer them to your prepared bowls.
At this point .
the original recipe calls for letting the dough rise until it's doubled again in size .
and this certainly works.
I've taken to putting the dough into the fridge overnight for its second rise.
There's something that happens to dough when it ferments for a long period of time in a cool environment.
Pre-heat oven to 425.
Bake for 10 minutes at 425.
Reduce the heat to 375 degrees and bake for 18-19 minutes longer.
Remove from the oven .
letting the loaves sit for 5-10 minutes before turning them over onto cooling racks.
If the bowls have been greased well .
the loaves should easily fall out out onto the cooling racks.
You'll have to gauge it based on taste .
I cook the loaves on the lower end of the time the original calls for because we like them pale & soft.
If that's not for you .
they can always be placed back into the oven (outside their bowls) and baked for about 5 minutes longer.
Remove from oven and let cool for 10 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/24905/peasant-bread"},{"id":"24891","title":"Pizza Dough","ingredients":"beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
spices, garlic powder
cheese, parmesan, hard
spices, basil, dried
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in the bread machine pan.
Select dough cycle.
When the machine beeps, remove the dough out to a lightly floured work surface.
Form dough into a round ( or divide in half for 2 thin-crust pizzas ) and let it rest for 10 minutes.
lightly spray one 14-inch deep-dish pizza pan ( or two 12-inch pizza pans for thin crust )with cooking spray.
Sprinkle bottom and sides of pan with 1 tbsp cormeal.
In a lightly floured surface, gently, pat and stretched the dough to fit the bottom of the pans ( or bottom and halfway up the sides of the pan for the deep-dish pizza pan ).
Cover the dough and let it rest while you heat the oven to 425 degrees F.
Bake the dough for 5 minutes, remove from the oven, brush the dough with olive oil, top with the fillings of your choice and return it to the oven for an additional 10 to 15 minutes or until the cheese is bubbly and the edges are golden brown.","url":"https://recipe.bluelayer.org/recipe/24891/pizza-dough"},{"id":"24886","title":"Basic Shortbread","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 275.
Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add salt and vanilla, and beat to combine.
Add flour, 1 cup at a time, beating on low speed until just combined.
Press dough into prepared pan, leveling and smoothing the top.
Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips, each slightly less than 1 inch wide.
Cut the strips crosswise into thirty-six 3-inch bars.
Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface.
Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes.
Transfer pan to a wire rack to cool.
Invert pan, and remove parchment.
Turn shortbread over, and carefully break, or cut with a serrated knife, into bars.
Store in an airtight container for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/24886/basic-shortbread"},{"id":"24879","title":"Bulgarian Cheese Bread Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
honey
cheese, feta
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
honey
cheese, feta
salt, table
leavening agents, yeast, baker's, active dry","directions":"Pour all wet ingredients into bread machine baking pan.
Crumble feta cheese into the baking pan.
Measure all remaining ingredients except yeast into baking pan.
Sprinkle yeast over dry ingredients, being carefull not to get yeast wet.
Use rapid bake cycle on your machine for this loaf.","url":"https://recipe.bluelayer.org/recipe/24879/bulgarian-cheese-bread-recipe"},{"id":"24860","title":"Rosemary Tomato Parmesan Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, rosemary, dried
cheese, parmesan, hard
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
tomatoes, sun-dried","directions":"Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
Turn on machine (use white bread setting).
If tomatoes are packed in oil, first blot them dry with a paper towel.
Cut or snip tomatoes into small pieces -- but do not add them until after the first knead.
Otherwise, your bread will be pink.
It will still taste good, but it will not have pretty chunks of tomatoes.
If your machine has a fruit and nuts setting, add the tomatoes when that beeper goes off.","url":"https://recipe.bluelayer.org/recipe/24860/rosemary-tomato-parmesan-bread"},{"id":"24839","title":"Sesame English Bread - Bread Machine","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, sesame seeds, whole, dried
leavening agents, baking soda
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"This recipe makes 1 1/2 pound loaf.
Add the ingredients according to manufactures directions.
Select basic white bread cycle.","url":"https://recipe.bluelayer.org/recipe/24839/sesame-english-bread-bread-machine"},{"id":"24832","title":"Chocolate Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
salt, table","directions":"In a large bowl, cream butter until light and fluffy.
Combine the remaining ingredients; gradually add to the bowl.
Chill for 1 hour.
Drop by rounded teaspoonfuls 2 inches apart on greased baking sheets.
Bake at 300 for 20 minutes or until set.
Yield: about 4 dozen.","url":"https://recipe.bluelayer.org/recipe/24832/chocolate-shortbread"},{"id":"24824","title":"Asparagus Vinaigrette","ingredients":"asparagus, raw
oil, olive, salad or cooking
lemon juice, raw
mustard, prepared, yellow
spices, pepper, black
salt, table
delallo, italian seasoned breadcrumbs,
cherries, sweet, raw","directions":"Steam asparagus spears until tender; drain and place on serving platter.
In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt.
When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.","url":"https://recipe.bluelayer.org/recipe/24824/asparagus-vinaigrette"},{"id":"24805","title":"Cinnamon Applesauce Yeast Bread (abm)","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
sugars, granulated
salt, table
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine in order given by the manufacturer.
Check the dough after 5 minutes of kneading; if too wet, add more flour.","url":"https://recipe.bluelayer.org/recipe/24805/cinnamon-applesauce-yeast-bread-abm"},{"id":"24792","title":"Short'nin' Bread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 350 degrees.
Cream the butter with the brown sugar.
Add the flour a bit at a time until mixed well.
Roll out to 1/2-thickness and cut into \"ladyfinger\"-like slices.
Place on a greased pan and bake for 20 minutes or until just beginning to brown.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/24792/shortnin-bread"},{"id":"24786","title":"Afternoon Ruby Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot","directions":"Preheat oven to 425 degrees F.
Measure the sifted flour, baking powder, sugar, and salt and mix with fork in large mixing bowl.
Cut in vegetable shortening until it looks like coarse bread crumbs.
Add the milk and mix it into the flour with fork-but only until the mixture will form a soft ball.
Place the ball of dough on a lightly floured surface and knead it 12 times.
Rub some flour on rolling pin and roll the dough until it's about 1/4 inch thick.
With a large biscuit cutter cut circles, very close together, in the dough.
Use a straight downward motion and do not twist the cutter.
With a spatula lift HALF of the circles, one at a time onto a cookie sheet and arrange them about 1 inch apart.
With a small cutter cut a hole in the center of the rest of the circles to make rings and lift out the centers.
Set the centers aside.
Place the rings on top of the circles on the cookie sheet.
Place a teaspoon of red jam or jelly in each ring.
Bake biscuits for 12-15 minutes until golden.
Immediately take bicsuits off cookie sheet with spatula.
With centers bake into little biscuits.","url":"https://recipe.bluelayer.org/recipe/24786/afternoon-ruby-tea-biscuits"},{"id":"24771","title":"Pizza Crust (Another One for the Bread Machine!)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Heat water for thirty seconds in the microwave.
Pour water into bread machine.
Add olive oil to bread machine.
Pour white flour, cornmeal, and wheat flour on top.
Add sugar to one corner of the bread machine.
Add salt to the other corner of the bread machine (you want them to stay separate for a bit when the mixing starts).
Make a well in the center of the flour mixture (not all the way to the liquid) and pour yeast into the well.
Set bread machine for dough.
Check in 5 minutes to scrap down the sides of any dough that is not mixing inches
Check after 10 minutes - if mixture is dry and crumbly then add an additional 1 or 2 tablespoons of water.
When the machine is complete - remove the dough and let it rest for 10 minutes at room temperature.
If using for Pizza Crust:.
Preheat oven to 450 degrees F.
Divide the dough into two pieces.
Sprinkle your work surface with a little cornmeal.
Form dough into two 10- to 12-inch flat disks.
Slide onto a pizza stone, pizza pan or cookie sheet.
Add toppings of your choice.
Bake for 12 to 15 minutes.
You may find the dough easier to work with if it is chilled.
Oil a large bowl and place the dough in it after it is finished in the machine.
Cover tightly and let refrigerate for at least 2 hours or overnight.
Punch the dough down and proceed as above.
If Using for Bread Sticks:
Preheat oven to 425 degrees F.
Grease two heavy duty baking sheets.
Divide the dough into 12 pieces.
On a lightly floured surface, roll each piece into a long snack length.
Twist the sticks and place on the baking sheet.
brush each bread stick with egg glaze (1 egg white lightly beaten with 1 tablespoon water).
Sprinkle with sesame seeds, poppy seeds and/or kosher salt.
Bake for 10 minutes or until golden brown.
When the breadsticks are cool, store them in an airtight container.
**or use any breadstick recipe you like with this dough (such as Recipe #150456 ).","url":"https://recipe.bluelayer.org/recipe/24771/pizza-crust-another-one-for-the-bread-machine"},{"id":"24765","title":"Great for Valentine's Day Spiral Chocolate Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cocoa, dry powder, unsweetened","directions":"Other than the processed cocoa, add everything into a bread machine and set it to make the dough.
Let it run till the first rising is done.
You can knead it by hand if you would like!
Consult my blog if you need help.
Transfer the dough to a working surface.
Gently punch the dough till it forms the shape of a ball.
Gently cover it with plastic wrap and let the dough rest for 15 minutes.
Roll out the dough to a 20 x 24 rectangle.
Sprinkle the cocoa over the top.
From the bottom, roll it up.
Round and round.
Once you're done rolling it up, tightly seal off the ends.
Divide the dough into 6 portions.
Since it's 24 cm long, each portion should be 4 cm long.
Put them in a muffin tray.
If you don't have a muffin tray, then a pudding tray will work as well.
Let the dough sit and rise for 30-40 minutes until it expands 1.5 to 2 times larger.
Next, in a preheated oven, bake them for 12-15 minutes at 350F (180C).
They are done.
They'll look cute if you arrange them like this.
Their fluffy texture adds to their deliciousness.","url":"https://recipe.bluelayer.org/recipe/24765/great-for-valentines-day-spiral-chocolate-rolls"},{"id":"24747","title":"Carol's Shortbread Cookies","ingredients":"sugars, brown
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Cream together sugar, butter, and salt until fluffy.
Add flour a little at a time; mixing well.
Dough will form a soft ball.
Form into a log; wrap in buttered foil; and refrigerate.
Slice and bake later.
Or, roll out on lightly floured surface; use your favorite cookie cutter; and bake.
Or, put into your cookie press; place shapes onto the cookie sheet; and bake.
Decorate with colored sugar or sprinkles, if you want.
Bake at 325 degrees (175 C.) for 10 to 12 minutes.
Cookies are done when they are a light tan color.
Store cookies in an air tight container.
ENJOY!!
!","url":"https://recipe.bluelayer.org/recipe/24747/carols-shortbread-cookies"},{"id":"24735","title":"V's Scottish Shortbread Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
nuts, walnuts, english","directions":"Cream butter.
add sifted flour and sugar.
add salt.
press into 9x9 baking dish.
prick top with fork every 1/2 - 1 inches bake at 325* for 20-25 minutes or until light brown.
ENJOY ~V.","url":"https://recipe.bluelayer.org/recipe/24735/vs-scottish-shortbread-recipe"},{"id":"24718","title":"Sweet Baby Ray's BBQ Butter","ingredients":"butter, without salt
spices, pepper, black
sauce, barbecue
salt, table","directions":"Blend all ingredients together in a mixing bowl.
Serve w/corn on the cob, fish, boiled or baked potatoes & bread or rolls.
NOTE: Serving size has been estimated, but will very according to use.","url":"https://recipe.bluelayer.org/recipe/24718/sweet-baby-rays-bbq-butter"},{"id":"24713","title":"Lifehack One-Minute Ciabatta Bread","ingredients":"salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix warm water and yeast in a medium-sized mixing bowl.
Add flour and salt.
Use a spoon and mix your ingredients until you get a heavy batter--too thick for pancake batter and not quite thick enough to be Play-doh.
Cover bowl with handtowel and let rest at room temperature for 8-12 hours.
Preheat oven to 400 degrees.
While oven is preheating, flour a cookie sheet.
Slowly pour the batter onto the cookie sheet in the shape you'd like it to be.
The dough is really sticky, so handshaping could be problematic.
Sprinkle any spices of your choice onto the ciabatta--dried oregano, rosemary, and basil are suggested.
Then stick it in the oven.
After about 25 minutes in the oven, check on the ciabatta.
Once it's golden-brown on top, take it out of the oven and set it to cool for AT LEAST ten minutes.
If you don't let it cool, the ciabatta will collapse when you try to cut it and that won't impress your mother at all.
So let it cool, and then cut and enjoy.","url":"https://recipe.bluelayer.org/recipe/24713/lifehack-one-minute-ciabatta-bread"},{"id":"24697","title":"Super Moist Pumpkin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
leavening agents, baking soda
salt, table
spices, nutmeg, ground
spices, cinnamon, ground
pumpkin, raw
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english","directions":"Preheat oven to 350 F. Grease and flour two 8x4 inch loaf pans.
In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg and cinnamon.
Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed.
Fold in the flaked coconut and walnuts.
Divide the batter evenly between the prepared pans.
Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Remove from oven, and cover loaves tightly with foil.
Allow them to steam for 10 minutes.
Remove foil and turn them out of the pans onto a cooling rack.
Tent loosely with the foil, and allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/24697/super-moist-pumpkin-bread"},{"id":"24691","title":"Simple Dinner Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Put all of the ingredients into the bread maker and turn on the course for the first rising.
Once the first rising has been completed, take it out and form two round balls.
Put the seam on the bottom and let rest for 15 minutes.
After resting, separate each half into 8 pieces (for a total of 16).
Cutting in half -> fourths -> eighths is an easy way to do it.
Form each piece of dough into round balls, put the seam on the bottom and let them rest for 15 minutes.
When rested, round the dough into balls once again.
Neatly line them up on a baking sheet and perform the second rising at 45C for about 30-40 minutes.
When the second rising has finished, they'll be doubled in size.
Bake for 26 minutes in a 180C oven, and then they're done.
If you preheated the oven to 180C, it will take 18 minutes to bake.
I made half the dough into a small square loaf here.","url":"https://recipe.bluelayer.org/recipe/24691/simple-dinner-rolls"},{"id":"24689","title":"Flinn Family Bread Machine Pizza Dough","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
spices, garlic powder
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
spices, garlic powder","directions":"Add all in the order recommended by your bread machine manufacturer.
Select Dough settings and press start.
Put a bit of olive oil on pizza pan, and wipe it around with your hands.
Put dough in pan and press out with your greased hands.
Cover and let rest for 15 minutes.
Preheat oven to 400 degrees.
Spread sauce and toppings on top of dough.
Bake for 10 minutes.
Remove pizza from pan and put it directly on the rack.
Bake for 10 minutes more or until crust is lightly crispy and brown on the outside.","url":"https://recipe.bluelayer.org/recipe/24689/flinn-family-bread-machine-pizza-dough"},{"id":"24682","title":"Weight Watcher Oven Fried Fish","ingredients":"fish, tilapia, raw
cornmeal, degermed, unenriched, yellow
delallo, italian seasoned breadcrumbs,
dill weed, fresh
salt, table
spices, pepper, black
spices, paprika
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Preheat oven to 450 degrees.
In a shallow dish, like a pie plate, combine all dry ingredients.
Place milk in another shallow dish.
Dip fish in milk, then in crumb mixture.
Place in pan coated with cooking spray.
Drizzle with melted butter.
Bake for 10 minute or until fish flakes apart with fork.","url":"https://recipe.bluelayer.org/recipe/24682/weight-watcher-oven-fried-fish"},{"id":"24672","title":"Butterscotch Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Sift together all ingredients.
Add butter cream together until blended.
Bake at 300 degrees for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/24672/butterscotch-shortbread"},{"id":"24665","title":"Breadmaker Italian Bread Recipe","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in your breadmaker according to manufacturer's suggestions.
Select the dough cycle.
When finished, place the dough on lightly floured board.
Punch down.
Flatten out slightly and with wet hands, pat water on the top of the dough.
Dry your hands and roll the dough in a jelly roll fashion.
Place the dough on a floured peel or possibly directly onto a heavy, dark, baking sheet.
Let rise 35-40 mins.
Preheat oven to 350F.
Bake for about 20 mins.
Let cold completely before slicing.","url":"https://recipe.bluelayer.org/recipe/24665/breadmaker-italian-bread-recipe"},{"id":"24650","title":"Fried Cornbread (Southern Style)","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties.
The best way would be to mix in small amounts of water at a time to get the consistency you want.
In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast.
I normally cook mine on #6 and then furn down to #5 on my stove.
Drop by tablespoons full and pat out with back of spoon to make a pattie.
Turn over when bottom is light brown.
Serve and enjoy this tasty bread!","url":"https://recipe.bluelayer.org/recipe/24650/fried-cornbread-southern-style"},{"id":"24645","title":"Granny's Corn Light Bread Recipe","ingredients":"cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat 4 well-oiled loaf pans while preheating oven to 350 degrees.
Mix dry ingredients, add in liquids and mix well.
Bake at 350 degrees for 1 hour.","url":"https://recipe.bluelayer.org/recipe/24645/grannys-corn-light-bread-recipe"},{"id":"24628","title":"Portuguese Farm Bread","ingredients":"leavening agents, yeast, baker's, active dry
semolina, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine the yeast, semolina flour, and water by churning 10 seconds in a large heavy-duty food processor fitted with the metal chopping blade.
Scrape down the sides of the work bowl, re-cover, and let stand until foamy, about 15 minutes.
With the machine running, add half the all-purpose flour down the feed tube.
It's easier if you pour the flour from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube or failing that, a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1 inch across).
Using a plastic spatula, scrape the work bowl, and if necessary, redistribute the dough so that it evenly surrounds the blade take care!
Add the salt and remaining flour, distributing evenly over the dough, and churn for 10 seconds.
Again scrape the work bowl and redistribute the dough.
Churn the dough for 20 seconds nonstop, shut the machine off, and let the dough rest in the sealed work bowl for 5 minutes.
Now churn for another 20 seconds.
Leaving the blade in place, carefully redistribute the dough until it's of uniform thinness.
Re-cover the work bowl, keeping the pusher in.
Note the level of the dough in bulk, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour.
Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan with nonstick cooking spray and set aside.
When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then churn for 20 seconds nonstop.
Let the dough rest in the sealed work bowl for 5 minutes, then churn for another 20 seconds.
The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly.
Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk this will take about 30 minutes.
When the dough has risen for 10 minutes, position one rack in the middle of the oven and slide a second rack in the slot just below.
Place a large shallow baking pan on the lower rack I use a 15 1/2 X 10 1/2 X 1-inch jelly roll pan and half-fill with water.
Preheat the over to 500F.
Center the risen loaf on the middle rack and bake for 15 minutes.
Reduce the oven temperature to 400F and continue baking until richly browned and hollow sounding when thumped, 20 to 25 minutes longer.
Remove the bread from the pan as soon as it comes from the oven, set right-side-up on a wire rack, and cool to room temperature before cutting.","url":"https://recipe.bluelayer.org/recipe/24628/portuguese-farm-bread"},{"id":"24621","title":"Memes Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 500F.
In a bowl, combine the flour, baking powder, and salt.
Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse meal.
Pour in the buttermilk, and gently mix until just combined.
Turn the dough out onto a lightly floured surface.
Knead lightly, using the heel of your hand to compress and push the dough away from you, then fold it back over itself.
Give the dough a small turn and repeat 8 or so times.
(Its not yeast bread; you want to just barely activate the gluten, not overwork it.)
Using a lightly floured rolling pin, roll the dough out 1/2 inch thick.
Cut out rounds of dough with a 2 1/4-inch round cutter dipped in flour; press the cutter straight down without twisting so the biscuits will rise evenly when baked.
Place the biscuits on an ungreased baking sheet or in an 8- by 2-inch round cake pan.
If the biscuits are baked close together the sides will be moist.
If the biscuits are baked further apart, the sides will be crisp.
Bake until golden brown, 8 to 10 minutes.
Transfer to a rack to cool just slightly.
Serve warm.
If I dont feel like rolling out biscuits, or just want a different texture, I tweak the recipe by adding more buttermilk to the dough and make drop biscuits: use 3 cups of flour2 for the dough and 1 cup placed in a bowl to shape the dough into biscuits.
Increase the buttermilk to 2 cups.
The dough will be very wet and resemble cottage cheese.
To form the biscuits into balls, scoop up some dough with a large ice cream scoop; place the dough balls in the bowl with the 1 cup of flour.
Working one at a time, roll the balls to coat in flour, then set in an ungreased 8- by 2-inch round cake pan.
The baking time will be the same as for cut biscuits.","url":"https://recipe.bluelayer.org/recipe/24621/memes-biscuits"},{"id":"24604","title":"Crunchy Chocolate Icebox Cookies","ingredients":"butter, without salt
sugars, powdered
cream, fluid, heavy whipping
nuts, almonds
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened","directions":"Cream the butter and sugar into a bowl until pale and thick.
Add the heavy cream and mix.
Since it's just a small amount, it won't separate.
Add the sifted flour, cocoa, and almond flour to Step 2 and mix in a cutting motion.
When the batter begins to stick to the bowl, gather it all into one lump.
Separate the batter into halves and form 2 cylinders with a diameter of 2 cm.
Wrap them up and chill in the refrigerator for 30 minutes.
Adjust the shape and leave in the freezer for 30 minutes.
Cut pieces to a width of 7 mm and bake in a oven at 160C for 13 minutes.
Then they're done.
Note: The chocolate chip cookies on the right in the picture were made by breaking up 1 bar of chocolate and mixing with black cocoa powder.
When cutting the chocolate chip batter, they can easily crumble, so use a knife warmed with hot water or heat and then slice.
Maple Shortbread
Matcha Shortbread.
Kinako Soybean Flour Shortbread
Cherry Blossom Cookies","url":"https://recipe.bluelayer.org/recipe/24604/crunchy-chocolate-icebox-cookies"},{"id":"24577","title":"Cinna Raisin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
oats
sugars, brown
raisins, seeded
apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
seeds, flaxseed
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat oven to 350F.
Grease and flour or spray an 8 1/2\" x 4 & 1/2\" loaf pan.
Soak raisins in apple juice.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, oats, and brown sugar.
Add applesauce, oil, flax slurry, and soymilk.
Stir until just combined.
Mix in raisins and juice.
Pour batter into prepared pan.
Bake for 50 - 60 minutes, or until a knife comes out clean.
Remove from pan and let cool.","url":"https://recipe.bluelayer.org/recipe/24577/cinna-raisin-bread"},{"id":"24575","title":"Rocco's Olive Bread","ingredients":"olives, ripe, canned (small-extra large)
water, bottled, generic
butter, without salt
sugars, brown
spices, garlic powder
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select White Bread Setting; press Start.","url":"https://recipe.bluelayer.org/recipe/24575/roccos-olive-bread"},{"id":"24568","title":"Made in a Bread Machine! Rice Flour Financiers","ingredients":"rice flour, white, unenriched
nuts, almonds
egg, white, raw, fresh
butter, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Basically, make sure you measure butter and sugar to the same weight as 3 egg whites.
Melt butter in a pan over medium heat.
When it stops making spitting sounds and starts to brown, remove from the heat and strain through a strainer lined with a coffee filter.
This will get rid of any burned bits.
Along the other ingredients listed, pour the melted butter into the bread machine.
Set to \"Cake\" mode and press \"Start\".
If the machine tells you to scrape the sides, scrape the mixture down with a spatula and mix once to unstick the mixture from the bottom of the bread machine.
Press \"Start\" again.
Once it reaches 20 minutes before the scheduled end time, take out the loaf so it doesn't over-bake and become too hard.
If you are unsure, check if it's done by inserting a skewer into the center.
Don't eat the cake yet!!
Once it's cooled, wrap in 2 layers of cling film and leave it to rest overnight at room temperature.
This recipe doesn't require other tools or tricks but the resulting financiers will leave a lovely rich taste that melts in your mouth.
Browned butter is really important for this recipe.
Leave these for one day and you'll get the perfect flavour.
To make cheap and easy homemade rice flour, refer to.","url":"https://recipe.bluelayer.org/recipe/24568/made-in-a-bread-machine-rice-flour-financiers"},{"id":"24560","title":"Madonna Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oats
salt, table
water, bottled, generic
oil, olive, salad or cooking
honey
molasses","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/24560/madonna-bread"},{"id":"24548","title":"Shortbread Crust For Strawberry Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Sift flour and sugar together into mixing bowl.
With pastry blender, cut in butter till mix resembles cornmeal.
Refrigerate30 min.
Then press firmly into 9 inch pie pan.
Bake at 425 degrees for 10-12 min.
Cold to room temperature.","url":"https://recipe.bluelayer.org/recipe/24548/shortbread-crust-for-strawberry-pie-recipe"},{"id":"24546","title":"Brown Sugar Bagels with Walnuts","ingredients":"wheat flours, bread, unenriched
sugars, brown
nuts, walnuts, english
raisins, seeded
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey","directions":"Roast the walnuts in the oven for about 5 minutes at 170C, and set aside.
Put all the dough ingredients except for the walnuts and raisins in a bread maker, and start the \"bread dough\" course.
It takes about 15 minutes.
(Add the walnuts and raisins in 10 minutes after you press start.)
Remove the dough, divide into 5 portions (a little less than 110 g each), and roll into balls.
Cover with a tightly wrung out paper towel, and let them rest for 10 minutes.
Form into shapes, and allow the dough to rise (1st rising) for about 20 minutes.
In the mean time, prepare for the kettle boiling.
Put the ingredients for the kettle boiling into a frying-pan, and bring to the boil.
When the rising is finished, preheat the oven for 210C.
Put the shaped dough into the Step 4 frying-pan, and boil for 30 seconds each side.
When boiled, transfer to a plate with a paper towel, and lightly dab off the water.
Arrange them on a baking sheet lined with parchment paper, bake for 20 minutes at 200C, and it's done!
Spread with \"Honey & Walnut Cream Cheese.","url":"https://recipe.bluelayer.org/recipe/24546/brown-sugar-bagels-with-walnuts"},{"id":"24536","title":"Raspberry Treasure Dream Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
jams and preserves, apricot
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
nuts, pecans","directions":"Combine shortbread layer ingredients with a fork or food processor until crumbly.
Press into the bottom of a buttered 9x13 baking dish.
Bake for 20-25 minutes at 350*, until lightly browned.
Remove and let cool for 10 -15 minutes.
Then spread the jam over the baked shortbread layer.
Sprinkle chocolate chips over jam layer.
Combine Crumb topping ingredients with a fork or food processor until crumbly then sprinkle over chocolate chip layer.
Bake at 350* for 15-20 minutes.
Until top layer is lightly browned.","url":"https://recipe.bluelayer.org/recipe/24536/raspberry-treasure-dream-bars"},{"id":"24512","title":"Egg & Dairy-Free \"Foolproof Bread Rolls\"","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table","directions":"In a bowl, add the ingredients.
Pour in 80% of the lukewarm water.
Check the consistency of the dough and add more water if necessary.
Add the salt.
Once the dough looks like the consistency that you see in the photo, start kneading with your hand.
It is sticky at first, but it will get less sticky.
Knead the dough for about 10 minutes.
Strike it against the bowl occasionally.
When you stretch the dough, it is elastic and you can see through, the kneading is done.
It should be as soft as your earlobes.
Once the kneading is done, roll it into a ball and let it rise.
Cover with a tightly wrung damp cloth and leave it for 40 minutes.
When the dough doubles in size, check it with your finger.
(Press a finger into the center of the dough.
If your finger leaves a hole that stays unchanged, it is done rising.)
Remove the trapped air out of the dough by gently pressing it.
Divide the dough into 7 equal pieces, place them onto a baking tray lined with parchment paper, cover with a tightly wrung out damp cloth and let sit for 5 minutes.
Reshape the dough into a ball and let it rise for the second time.
Cover the dough with tightly wrung out damp cloth and proof it for about 20 minutes.
Preheat the oven to 180C.
When the dough rises to about 1.5 times its original size, and when you press it down, it leaves a mark, it is done proofing.
Bake in the preheated oven at 180C for 10-15 minutes.
The baking time varies by the oven.
Check and adjust the baking time.
Once the rolls are golden brown they are done.","url":"https://recipe.bluelayer.org/recipe/24512/egg-dairy-free-foolproof-bread-rolls"},{"id":"24511","title":"Grandma's Shortbread Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
cornstarch","directions":"PREHEAT OVEN TO 325F.
Mix all ingredients with mixer.
Chill in refrigerator for 1/2 hour.
Roll 1 tsp at a time into balls and place onto cookie sheet.
Press thumb into ball to 1/2 way point.
Place cookies sheet in oven on high rack and bake at 325F for 12 - 15 minutes or until golden on the bottom.
Option - once you have pressed the tsp size balls, freeze on a cookie sheet and place them an airtight bag.
Freeze until needed.
Let sit on cookie sheet at room temperature for 20 minutes before cooking.","url":"https://recipe.bluelayer.org/recipe/24511/grandmas-shortbread-cookies"},{"id":"24508","title":"Bulgur Wheat Bread Recipe","ingredients":"water, bottled, generic
bulgur, dry
water, bottled, generic
molasses
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oats
cornmeal, degermed, unenriched, yellow
butter, without salt
wheat flours, bread, unenriched","directions":"Heat 1/2 c. water to boiling in a small saucepan and add in bulgur.
Cook on medium-high heat for approximately 5 to 6 min till all of the water is absorbed; stir occasionally.
Remove pan from heat; allow bulgur to cold to room temperature.
Place cooked bulgur and remaining ingredients in bread pan according to manufacturer's directions.
Select regular baking cycle, medium crust setting, and start machine.
Makes a 1 1/2 lb.
loaf.","url":"https://recipe.bluelayer.org/recipe/24508/bulgur-wheat-bread-recipe"},{"id":"24498","title":"Honey Spice Bread","ingredients":"honey
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, anise seed
spices, pepper, black
spices, nutmeg, ground
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 350 degrees.
Butter a small (8 x 4-inch or smaller) bread pan and dust lightly with flour.
Line with parchment if desired.
Alternatively, use buttered and floured mini-muffin molds or silicone mini muffin molds.
Place the honey and sugar in a small saucepan, insert a thermometer and heat to 158 degrees while stirring with a rubber spatula.
Sift together the whole wheat flour, rye flour, baking powder, spices and salt and transfer them to the bowl of your mixer.
In a small bowl whisk together the milk and whole eggs.
Turn the mixer on low and slowly add the milk and egg mixture.
Stop the mixer and, using a rubber spatula or a plastic bowl scraper, scrape up any flour sticking to the bottom of the bowl.
Add the warm honey mixture and mix on medium speed until incorporated.
Scrape into the bread pan or spoon about 1 to 2 teaspoons into each mini-mold, filling them 3/4 full.
Bake mini-cakes for 15 to 20 minutes, loaves for 40 to 45 minutes, until deep brown and a tester comes out clean.
Remove from the heat, unmold and cool on a rack.
If making a loaf, for best results, once cool wrap tightly in plastic and allow the cake to rest for a day.","url":"https://recipe.bluelayer.org/recipe/24498/honey-spice-bread"},{"id":"24480","title":"Traditional Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
leavening agents, baking soda","directions":"Preheat the oven to 425F.
degrees.
Lightly grease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Rub in the butter until the flour is crumbly.","url":"https://recipe.bluelayer.org/recipe/24480/traditional-irish-soda-bread"},{"id":"24473","title":"Assaleeak (Eskimo Fry Bread) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Heat one inch or possibly more of oil in a heavy duty pot or possibly small skillet ( 7 to 9 inches ) to 360F ..
Meanwhile mix flour and baking pwdr and then fold in sufficient water ( around 1 c. ) till a thick batter forms.
Drop the batter by a spoonfuls or possibly ladle into the warm oil, spreading batter as thin as possible with back of spoon so batter almost fills the pot.This will give you a large disc.
Or possibly you can make smaller \"puffs\" just by dropping by heaping tablespoonfuls.
Fry till browned on each side ( try to turn only once ).
Drain on paper towels.
Dust heavily with granulated sugar mixed with cinnamon.
Or possibly dip in melted butter then in sugar.Serve immediately.
Yield: puffy bread; amounts depend on the size of the dough being fried.
Large discs result in 2 or possibly 3 breads in my 7 1/2 inch pot , many more when fried as puffs.
You can double the recipe if you like.You might want to add in a dash of salt to the recipe if you like.","url":"https://recipe.bluelayer.org/recipe/24473/assaleeak-eskimo-fry-bread-recipe"},{"id":"24450","title":"Polish Reuben Casserole","ingredients":"soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
mustard, prepared, yellow
sauerkraut, canned, solids and liquids
noodles, egg, dry, unenriched
kielbasa, polish, turkey and beef, smoked
cheese, parmesan, hard
bread crumbs, dry, grated, plain
butter, without salt","directions":"Combine soup, milk, onion and mustard in medium bowl; blend well.
Spread sauerkraut in greased 13 x 9 inch pan.
Top with uncooked noodles.
Spoon soup mixture evenly over top.
Top with sausage, then cheese.
Combine crumbs and butter in small bowl; sprinkle over top.
Cover pan tightly with foil.
Bake in preheated 350F (180C) F oven 1 hour or until noodles are tender.
Garnish as desired.","url":"https://recipe.bluelayer.org/recipe/24450/polish-reuben-casserole"},{"id":"24444","title":"Multigrain Bread for Bread Machine","ingredients":"water, bottled, generic
egg substitute, powder
yogurt, greek, plain, nonfat
oil, olive, salad or cooking
sugars, brown
salt, table
oats
seeds, flaxseed
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine in order indicated and bake according to mfg.
's directions.
Using the quick whole wheat setting will save time.
Check to make sure dough has formed a ball after machine has mixed it.
You may have to add water or flour a little at a time to get it to correct consistency.
Makes 1 1/2 pound loaf.","url":"https://recipe.bluelayer.org/recipe/24444/multigrain-bread-for-bread-machine"},{"id":"24440","title":"Oatmeal Pear Bread","ingredients":"pears, raw
oil, olive, salad or cooking
honey
salt, table
wheat flour, white, all-purpose, unenriched
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
pears, raw","directions":"Back according to manufacturer's instructions, adding the pear during the add-in cycle or 5 minutes before the final kneading is finished.","url":"https://recipe.bluelayer.org/recipe/24440/oatmeal-pear-bread"},{"id":"24431","title":"Impossible Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all","directions":"Mix ingredients well.
Pour into greased loaf pan.
Let rise in warm place for 25 minutes.
Bake at 375* for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/24431/impossible-beer-bread"},{"id":"24428","title":"Yeast Free Wholemeal Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oats
salt, table
sugars, granulated
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Pre-heat oven to 200 deg.celsius (392 deg.
fahrenheit).
Combine all dry ingredients then mix butter through well with a fork.
Add milk (and sweetener if it is a liquid) mix until well combined.
Put mixture into a greased loaf tin and bake for 50 minutes.
Remove bread from tin and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/24428/yeast-free-wholemeal-bread"},{"id":"24422","title":"Spiced Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, cinnamon, ground
spices, ginger, ground","directions":"Preheat oven to 160C or gas mark 6.
Mix spices into sugar.
Dice butter.
Cream butter and spiced sugar together.
Mix in flour.
Use hands to knead mixture to smooth consistency.
Roll out to about 1/2 cm thick.
Cut out your shapes and place on baking tray.
Bake for 10-15min.
Sprinkle with a little brown sugar while they cool.","url":"https://recipe.bluelayer.org/recipe/24422/spiced-shortbread"},{"id":"24420","title":"Pumpernickel Bread","ingredients":"water, bottled, generic
water, bottled, generic
molasses
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Cook on light cycle in your bread maker machine.","url":"https://recipe.bluelayer.org/recipe/24420/pumpernickel-bread"},{"id":"24408","title":"Portuguese White Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in order listed in bread machine.
Let it run on the white bread cycle.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/24408/portuguese-white-bread"},{"id":"24401","title":"Greek Pita Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine the yeast and sugar in a small bowl.
Add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment.
Dissolve the salt in the remaining warm water.
Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
With your hands, blend it into a dough.
You may need a bit more or less water depending on your flour.
Knead the dough in the bowl with your fists for 10-15 minutes or until smooth.
Pour the oil over the dough and knead it again until the oil is absorbed.
Cover the dough in the bowl with a towel and set in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
Preheat oven to 350 degrees.
Cut pieces of dough, egg-size or larger, depending on the size of the pita desired.
Shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4\" thickness.
Set 2 or 3 pitas on a lightly oiled cookie sheet and bake them on the lower rack 2-3 minutes each side.
Bake longer for pita pockets.
Susie's note: Pitas should be white and soft.
Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
When you are ready to use them, heat a bit of oil in a skillet and fry them a minute or so on each side, or until golden brown.
Use them immediately, because they get hard when they dry out.","url":"https://recipe.bluelayer.org/recipe/24401/greek-pita-bread"},{"id":"24387","title":"Bread Machine Thin Crust Pizza Dough","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"Pour the warm water into the pan of the bread machine, and add the flour on top of the water.
Sprinkle with salt and sugar, and top with the yeast.
Set the machine on the dough setting, and push the start button.
When the machine signals that the dough is finished, transfer to a well-floured work surface.
Preheat oven to 425 degrees F (220 degrees C).
Roll or stretch the dough out into thin crust about 14 inches across.
Leave dough thick at the edge.
Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.","url":"https://recipe.bluelayer.org/recipe/24387/bread-machine-thin-crust-pizza-dough"},{"id":"24381","title":"Honey Grain Light Wheat Bread (Bread Machine - Abm)","ingredients":"water, bottled, generic
butter, without salt
honey
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, yeast, baker's, active dry","directions":"All ingredients should be at room temperature.
Add to bread machine as your model's instructions direct.
Mine are as follows.
Add liquid ingredients to bread pan.
Add dry ingredients, except yeast, to bread pan.
Make a well in dry ingredients and carefully add yeast.
Select the \"Wheat\" or \"Whole Wheat\" Setting on your machine.
Choose crust color, if applicable.
Press Start!","url":"https://recipe.bluelayer.org/recipe/24381/honey-grain-light-wheat-bread-bread-machine-abm"},{"id":"24378","title":"Teatime Shortbread - Bon Appetit","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 325F (160C).
Using electric mixer, beat butter and sugar in bowl until well combined.
Sift flour and salt into butter mixture.
Using fingertips, rub mixture until moist clumps form.
Gently knead until soft dough forms.
Divide dough in half.
Press out 1 dough piece to 9 1/2-inch round, about 1/4 inch thick.
Roll lightly with rolling pin to smooth top.
Using 3-inch-diameter cookie cutter, cut out 8 cookies.
Reserve scraps.
Repeat pressing, rolling and cutting with remaining dough piece.
Gather dough scraps together.
Press out dough scraps to form round and cut out additional cookies.
Arrange cookies on 2 large baking sheets.
Pierce each cookie several times with fork.
Bake until pale golden, about 12 minutes.
Cool slightly.
Transfer cookies to racks; cool completely.","url":"https://recipe.bluelayer.org/recipe/24378/teatime-shortbread-bon-appetit"},{"id":"24374","title":"Carrot Haters Casserole","ingredients":"carrots, raw
salad dressing, mayonnaise, regular
onions, raw
horseradish, prepared
cheese, cheddar
bread crumbs, dry, grated, plain","directions":"Preheat oven to 350F.
In a saucepan, cook carrots just until crisp-tender, drain, reserving 1/4 cup cooking liquid.
Place carrots in a 1-1/2 quart baking dish.
Combine mayonnaise, onion, horseradish with reserved cooking liquid and spread evenly over carrots.
Sprinkle with cheese, top with breadcrumbs and bake, uncovered, for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/24374/carrot-haters-casserole"},{"id":"24356","title":"Chewy Sesame Bread with Tapioca Flour","ingredients":"wheat flour, white, all-purpose, unenriched
puddings, tapioca, ready-to-eat
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
seeds, sesame seeds, whole, dried","directions":"Add all of the ingredients to a bread maker and proof.
While the dough is being mixed, look out for a signal and add in the toasted black sesame seeds.
When the bread has proofed once in the bread maker, take it out, punch out the dough and form it into your desired shapes.
Place the dough in the tin and proof for a second time.
If the dough has risen enough to poke out of the tin slightly, then it's ready to bake.
Moisten the surface of the dough with sprays of water and bake for 25-30 minutes at 220C.","url":"https://recipe.bluelayer.org/recipe/24356/chewy-sesame-bread-with-tapioca-flour"},{"id":"24337","title":"Rock Bottom Brewery Beer Bread","ingredients":"salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
cheese, cheddar
sugars, granulated
peppers, sweet, green, raw
onions, spring or scallions (includes tops and bulb), raw
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 300 degree F.
Combine all dry ingredients.
Mix in cheese, peppers, and onions.
Add 1 1/2 C beer; mix well.
Add remaining 1/2 C beer.
Combine thoroughly.
Pour into a greased loaf pan.
Bake for 1 hour.","url":"https://recipe.bluelayer.org/recipe/24337/rock-bottom-brewery-beer-bread"},{"id":"24328","title":"Parmesan Cheddar Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
onions, spring or scallions (includes tops and bulb), raw
cheese, cheddar
cheese, parmesan, hard
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 375 degrees F and grease a loaf pan with cooking spray.
Combine flour, sugar, baking powder and salt in a bowl.
Make a well in the center and add scallions, cheeses and beer.
Stir until just combined.
Spoon mixture into the greased bread pan.
Drizzle with 2 tablespoons butter.
Bake for 35 minutes, brush with remaining butter and continue to bake another 20-25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes then remove from pan.
Allow to cool completely before cutting.
Recipe adapted from Recipe Girl.","url":"https://recipe.bluelayer.org/recipe/24328/parmesan-cheddar-beer-bread"},{"id":"24313","title":"Aunt Lena's Bread And Butter Pickles Recipe","ingredients":"pickles, cucumber, sour
onions, raw
salt, table
sugars, granulated
celery, raw
mustard, prepared, yellow
spices, turmeric, ground
vinegar, cider","directions":"To salt vegetables: Using mandoline or possibly food processor, slice cucumbers and onions as thin as possible.
In 4-qt bowl (not aluminum), layer prepared cucumbers and onions with salt.
Cover with cool water.
Chill, covered, for 4 to 5 hrs, or possibly overnight.
To heat vegetables: Drain vegetables.
Rinse and drain again.
Chill in colander set in bowl.
Meanwhile, place sugar, spices and vinegar in a 6- to 8-qt saucepan.
Stir to dissolve sugar.
Bring to a boil.
Add in well-liquid removed vegetables all at once.
Stir to encourage even heating.
Heat just to a boil.
To fill jars: Adjust heat to keep mix warm, but not boiling.
Using slotted spoon, fill warm, sterilized jars within 3/4- to 1-inch of top.
Cover with boiling syrup to within 1/4-inch.
Using tea strainer, remove spices remaining in pan, divide them among jars and seal.
Throw away leftover syrup.
(Note: You may have as much as 2 c. leftover syrup, but it's too watered down by cucumbers to be reused.)
To store pickles: Seal.
Cold.
Label.
Store in refrigerator.
Wait at least 1 month before using, to develop best flavor.
But for best quality, consume pickles within 6 weeks.
This recipe yields 4 pints.
Yield: 4 pints","url":"https://recipe.bluelayer.org/recipe/24313/aunt-lenas-bread-and-butter-pickles-recipe"},{"id":"24310","title":"Mini Shortbread","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of your electric mixer (or with a hand mixer on a regular bowl), beat the butter until smooth and creamy.
Add sugar and vanilla.
With your mixer on slow speed, pour flour into the bowl until it mixes well.
Wrap the dough in plastic wrap and chill the dough for at least 2 hours or overnight.
On a lightly floured surface roll out the dough into 1/4 inch thick layer.
Cut into hearts or other shapes using a lightly floured cookie cutter.
Place parchment paper on baking sheet and transfer cookies to the baking sheet.
Chill cookies for at least 20 minutes.
(This will help the dough to become firm and helps maintain the shape of cookies while baking).
Heat the oven to 325 degree F .
Bake for 15-20 minutes or until cookies turn light brown.
Place chopped chocolate in a heat proof bowl set over simmering water.
Melt the chocolate and then remove from heat.
Dip half or one third of each cookie in chocolate mixture (as you desire).
Transfer cookies to cooling rack to dry or place on a parchment lined baking sheet.
Place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.
Enjoy with cup of tea or hot chocolate or milk.","url":"https://recipe.bluelayer.org/recipe/24310/mini-shortbread"},{"id":"24301","title":"F Ocaccia Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix water and yeast wait 15 min until bubbled.
Add all the ingredients and mix a soft dough.
Oil it so it doesn't dry out, cover and let stand for 15 minute For this bread it does not have to rise too much.
Take out and spread on the baking sheet in a rectangle cover with a towel and let rise for 15 more minute Make indentations with your finger tips on top of the dough, sprinkle with any spices you want, I like dill and garlic powder, bake at 355 until golden brown.
When the bread is almost ready you can generously sprinkle it with oil and put it back until done.","url":"https://recipe.bluelayer.org/recipe/24301/f-ocaccia-bread"},{"id":"24297","title":"Children's Clay Christmas Ornaments Recipe","ingredients":"leavening agents, baking soda
water, bottled, generic
cornstarch","directions":"Mix cornstarch and soda, blending well.
Add in cool water and mix till smooth.
Boil 1 minute till it looks like mash potatoes.
Stir constantly.
Spoon onto bread board.
Cover with damp towel and allow to cold.
Knead the dough and roll out.
Use cookie cutters or possibly mold shapes by hand.
Dry till hard 1 to 2 days.
Paint ornaments with Tempra or possibly water colors.
Dry and clear shallac.
Press wire hanger into back before dough dries.","url":"https://recipe.bluelayer.org/recipe/24297/childrens-clay-christmas-ornaments-recipe"},{"id":"24295","title":"Whole Wheat Bread With Flax","ingredients":"wheat flours, bread, unenriched
seeds, flaxseed
water, bottled, generic
honey
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add liquids first.
Add 2 cups of flour.
Add Salt.
Add rest of flour and flax seed.
Add yeast.
Bake in Bread Machine that can handle a two pound loaf and has a whole wheat setting.","url":"https://recipe.bluelayer.org/recipe/24295/whole-wheat-bread-with-flax"},{"id":"24288","title":"Crusty Cuban","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Quick cycle this is.
Very crusty.","url":"https://recipe.bluelayer.org/recipe/24288/crusty-cuban"},{"id":"24287","title":"Olive Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
molasses
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
oil, olive, salad or cooking
spices, rosemary, dried
seeds, sesame seeds, whole, dried","directions":"Place water, yeast, and molasses in a mixing bowl; stir to mix.
Let stand for a few minutes until mixture is creamy and foamy.
Add olive oil and salt; mix.
Add flour, about a cup at a time, until dough is too stiff to stir.
Add olives and fresh herbs.
Turn dough out onto a lightly floured board.
Knead, adding flour as needed to keep from being sticky, until smooth and elastic.
Place in well oiled bowl, and turn to coat the dough surface with oil.
Allow to rise until doubled in bulk, about an hour or so.
Punch the dough down, split into two pieces, and form into two round loaves.
Place on greased baking sheet.
Spray with cold water and sprinkle with sesame seeds if desired.
Let loaves rise for 25 to 30 minutes.
Bake at 400F (205C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/24287/olive-bread"},{"id":"24280","title":"Semolina and Sesame Grissini (Breadsticks)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
semolina, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
seeds, sesame seeds, whole, dried
water, bottled, generic
oil, olive, salad or cooking","directions":"Place 1/4 cup warm water in a small bowl with the yeast and a pinch of sugar.
Stir to dissolve and let stand to proof, 5-7 minutes.
If it is not foamy by then, the yeast is dead; get new yeast and start again.
Place semolina and all-purpose flours in work bowl of a stand mixer with the dough hook attachment.
Add the salt, and 2 tbsp of sesame seeds.
Mix briefly to combine.
Make a well in the pile of flour and add the proofed yeast, the remaining water, and the olive oil.
Start the mixer on low speed until everything comes together and starts to get smooth, about 2 minutes.
Increase to medium and knead another 2-3 minutes, until it begins to look velvety and pulls away from the sides of the bowl.
Turn dough out onto a lightly floured board and knead by hand until smooth and elastic (about 30 turns, about 1 minute).
Grease a clean mixing bowl with olive oil and place the dough into it, turning the dough over to coat both sides.
Cover with plastic wrap and set in a warm, dark spot until it triples in volume, about 2 1/2 hours.
(Alternatively, place dough in an oiled, airtight plastic container at least twice the size of the dough mass and refrigerate overnight.
Bring to room temperature before proceeding).
Preheat oven to 400F Coat 2 baking sheets each with 1 1/2 to 2 tbsp olive oil.
Turn dough out onto a lightly floured board.
Cut dough in 6 equal pieces.
Cover the unused pieces with a damp kitchen towel.
Cut each piece into 4 or 5 equal pieces, each about the size of a medium walnut (3/4 to 1 ounce each).
Using both hands, roll each piece against the board until it forms a 12 to 14 inch rope.
Do not flour the board; the stickiness helps the dough stretch out.
Place the rope on the baking sheet, rolling it to coat with oil.
Spaced 1/2 inch apart, each sheet should hold 10 to 12 breadsticks.
When all the breadsticks are made, coat with sesame seeds: pour the seeds into a long narrow pile, as long as the bread sticks and twice as wide.
Starting with the first breadstick (which will be most relaxed and easiest to work with), roll each breadstick in the sesame seeds, coating well, then return it to the sheet pan.
Sprinkle each with a bit of kosher salt and let rest 10 minutes.
Bake 14-20 minutes.
Halfway through, turn each sheet pan 180 in the oven, and swap racks, to ensure even browning.
They are done when they are an even light golden brown (the ends may be a little darker).
Cool completely on the baking sheets.
Store in an airtight container up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/24280/semolina-and-sesame-grissini-breadsticks"},{"id":"24275","title":"Traditional Hobo Bread","ingredients":"raisins, seeded
leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
oil, olive, salad or cooking
salt, table","directions":"Place raisins in big mixing bowl.
Sprinkle baking soda over raisins.
Boil water, and pour water over baking soda.
Stir if needed until baking soda is dissolved.
Let sit overnight, or 6 to 8 hours.
Then add flour, sugar, salt, oil, and stir.
Bake in 3 small metal coffee cans (12 - 16 oz) or 2 standard size loaf pans, well greased & floured.
Pam / cooking spray works, but crisco & flour results in a better \"crust\" to the bread.
Bake at 350 degrees for 1 - 2 hours.
Baking time varies depending on how light or dark the pans are, and whether you are using clear glass or dark metal.
Start checking at 1 hour.
Bread is done when a skewer poked through the bread comes out clear.","url":"https://recipe.bluelayer.org/recipe/24275/traditional-hobo-bread"},{"id":"24272","title":"Chinese Pan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
salt, table","directions":"mix the flour and water together.
knead it into a dough.
combine the oil,green onion, and salt, and add to the dough
knead it all together, and shape the dough into a long rectangular shape.
twist it, knead, twist it, knead.
[<- repeated process]
section the dough into 3-4sections (or more..depending on size)
roll the dough to .5inches or less thickness.
pan fry them.","url":"https://recipe.bluelayer.org/recipe/24272/chinese-pan-bread"},{"id":"24271","title":"Herb Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, oregano, dried
spices, basil, dried
salt, table
spices, garlic powder
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"Set aside 1 cup of flour (for dusting).
Mix all of the dry ingredients except for the flour in the first step.
Melt the butter in the water in a separate bowl.
Mix the dry and wet ingredients together by hand with a wooden spoon.
Knead dough on counter for 5 minutes.
Let rest in greased pan for 10-20 to rise.
Put it in a warm place (On top of the pre-heated oven works great) and make sure to put a damp paper towel over everything while its rising.
Roll out on the counter and roll up like a jelly roll.
I like to brush a little bit of melted butter over everything before I roll it, but thats optional.
Let rest in greased pan for another 30-49 minutes.
Bake at 400 degrees for 25-30 minutes.
Stab with a wooden skewer through the middle to check if its done- when you pull the skewer out and its clean, the bread is done.
If there is still some dough-goo on it, let the bread bake for a few more minutes.
You can add more of the herbs or switch them entirely; this recipe is very flexible and great to experiment with.
This also makes AMAZING pizza dough!
You can also use this recipe to make great homemade cinnamon rolls!
All you have it do is this:.
Use the same ingredients except for the oregano, basil, and garlic.
Put in a little bit of cinnamon (to taste) and 1/2 teaspoon vanilla.
When you get to step 7, slather on lots of butter, brown sugar, and cinnamon (all to your preference).
Roll it all up and slice.
Melt more butter and cinnamon in the baking pan and put the slices in whatever pan you prefer.
Bake for 15 minutes Make an easy vanilla glaze to put on top.
Obviously this is not a healthy recipe....
Which is why it tastes so good!
You can put in as much butter, brown sugar, etc as you like, its a very flexible recipe.","url":"https://recipe.bluelayer.org/recipe/24271/herb-bread"},{"id":"24270","title":"Blueberry Bread II","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
blueberries, raw
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select White Bread cycle, and Start.","url":"https://recipe.bluelayer.org/recipe/24270/blueberry-bread-ii"},{"id":"24269","title":"The Last Word in Baguettes","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine the sugar, yeast and tepid but not quite warm water.
Let stand for 10 minutes if the yeast is of dubious condition, otherwise proceed.
Mix the dry ingredients and oil in a large bowl, add the water mixture, and stir until a ball is formed that pulls away from the side of the bowl (add flour if needed to make this happen).
Sprinkle a bit of flour over the ball, a bit more flour over a board, and knead the ball for 7 minutes adding sprinkles of flour as needed to keep the ball from sticking.
Lightly oil the bowl and return the ball to it, cover it with a towel and allow to rise for 90 minutes.
The ball will more than double.
Punch down the ball, and press it into a lightly-floured board into a roughly 7\" by 18\" rectangle.
Fold the right and the left 1/3 of the rectangle inward, and press the seam together, and then flip the entire loaf over.
Let rise for 60 minutes, while preheating the oven at 425 with a baking dish sitting in the bottom and a baking stone sitting on a rack.
With a sharp knife, make 3-4 slices diagonally across the top of the loaf.
Retrieve the baking stone, transfer the loaf to it, and return the stone to a middle position in the oven.
Turn the oven temperature down to 375.
For each of the first 4 minutes, pour a dash of water into the baking dish to make steam.
After 29-30 minutes the loaf should be medium brown across the top and sound hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/24269/the-last-word-in-baguettes"},{"id":"24257","title":"New York Rye Bread for the Bread Machine","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
spices, caraway seed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
vital wheat gluten
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched","directions":"Add to your bread machine according to manufacturers directions.
I mix the flours and the gluten and caraway seeds before adding.","url":"https://recipe.bluelayer.org/recipe/24257/new-york-rye-bread-for-the-bread-machine"},{"id":"24248","title":"Easy Microwave Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Mix all the ingredients together and knead until it becomes about the consistency of your earloves.
Divide the dough into two pieces, then form into oval discs on top of plastic wrap.
Sandwich ingredients such as ham or cheese into the dough, then cook in the microwave (2 minutes for 1 piece or 3 minutes for 2 pieces).
It only takes a couple minutes!","url":"https://recipe.bluelayer.org/recipe/24248/easy-microwave-bread"},{"id":"24244","title":"Best Ever White Bread","ingredients":"beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients in the bread machine pan.
Select \"Dough\" cycle.
When the machine beeps, remove the dough from the machine and turn onto a lightly floured surface.
Punch down and roll up jelly-roll-style into a cylinder, tucking ends under to seal.
Place seam side down in prepared loaf pan.
Cover and let it rise in a warm place until doubled in bulk, about 45 minutes.
Preheat oven to 350F Bake loaf until browned, abou 35 to 40 minutes.
Let cool in pan for 5 minutes.
Remove to rack to cool.
Note: If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/24244/best-ever-white-bread"},{"id":"24243","title":"Nana's Bun-On-A-Stick","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"Cut butter or margerine into dry ingredients.
Mix well.
Store in a ziploc bag in the fridge or freezer until ready to use.
Excellent for camping.
Great for breading fish.
For Bun-on-a-stick; 1 cup mix and 1/4 c water or milk.
Mix until just combined.
Peel sticks, wrap small amount of dough around the peeled stick.
Roast in campfire.
Add butter, jam &/or maple syrup.
For pancakes: 1 c mix & 2/3 c water or milk.
Stir until moistened.
Cook on a well-seasoned cast iron pan or griddle.
Makes excellent pancakes.
* Take out the sugar is you want them less sweet & more savoury.
** More than a delicious substitute for pancakes & biscuits, bun-on-a-stick is a recipe for memories.
Eating it takes me back to reunions past when Auntie Amy (your great Nana Liam), Auntie Marlene, & Auntie Cheryl would prepare this for all the kids.
Watching it cook on our freshly peeled sticks fed our imaginations & created heartfelt memories that will last a lifetime.","url":"https://recipe.bluelayer.org/recipe/24243/nanas-bun-on-a-stick"},{"id":"24232","title":"Gingerbread Granola","ingredients":"spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
salt, table
oats
seeds, flaxseed
nuts, walnuts, english
seeds, sunflower seed kernels, dried
leavening agents, baking soda
molasses
honey
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat over to 275 degrees F.
In a large bowl combine the spices, salt, oats, and other dry ingredients.
Mix molasses, honey, and applesauce in a small bowl.
Pour the liquid into the oat mixture and stir until all of the oats are coated.
When you think you have stirred enough, stir some more.
Once everything is perfectly incorporated, spread the granola on a baking sheet or two.
Bake for 45 to 60 minutes, stirring every 10 to 15 minutes.
The cooking time will depend on how thin you spread the granola on the baking sheets.
Bake until the granola is lightly browned and mostly free of moisture.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/24232/gingerbread-granola"},{"id":"24220","title":"Whole Wheat Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
honey
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 350 degrees.
Mix dry ingredients.
Stir in beer and honey.
Pour into a greased 9x5x3\" loaf pan dusted with flour.
Bake at 350 degrees for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/24220/whole-wheat-beer-bread"},{"id":"24217","title":"Fresh Orange Anise Bread","ingredients":"water, bottled, generic
orange juice, raw
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
spices, anise seed
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in your machines fully assembled pan, in the order specified by your machines manufacturer.
Select the basic or white cycle and press start.","url":"https://recipe.bluelayer.org/recipe/24217/fresh-orange-anise-bread"},{"id":"24215","title":"Egg Replacer","ingredients":"seeds, flaxseed
water, bottled, generic","directions":"Grind up the flax seeds in the blender until they are pretty fine (you don't have to do this, but they are less noticable this way).
Mix the seeds and the water and cook on the stove until it gets all jelly-like.
Remove from heat and let cool before using in cookies, muffins, breads, etc.","url":"https://recipe.bluelayer.org/recipe/24215/egg-replacer"},{"id":"24205","title":"Venice High School Cherry Butter Cookies","ingredients":"butter, without salt
vanilla extract
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
cherries, sweet, raw","directions":"Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth.
Mix in salt, then stir in flour by hand until dough is stiff.
Add the walnuts and cherries, and mix into the dough, kneading like bread on a clean floured surface.
Roll dough into ping pong sized balls, and place onto ungreased cookie sheets.
Press down balls with a fork to make a criss cross pattern on top.
Bake for 15 to 17 minutes in the preheated oven.
Let stand on the baking sheet for a few minutes before removing to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/24205/venice-high-school-cherry-butter-cookies"},{"id":"24198","title":"Honey-Oat Bread","ingredients":"oats
wheat flour, white, all-purpose, unenriched
salt, table
wheat flours, bread, unenriched
honey
oil, olive, salad or cooking","directions":"Spread 3/4 cup oats on microwave-safe plate.
Microwave on high power 1 1/2 to 2 minutes (stop to stir every 30 seconds), or until oats are fragrant and lightly toasted.
Cool.
Mix 1 1/2 cups water with 1 cup ice cubes in bowl.
Combine 3 1/4 cups flour, salt, yeast, and toasted oats in separate bowl.
Measure 1 1/2 cups ice water, and combine with honey and oil in third bowl.
Vigorously stir honey mixture into flour mixture.
(Dough should be slightly stiff; stir in just enough additional flour to stiffen dough slightly, if necessary.)
Brush top of dough with oil.
Cover bowl with plastic wrap, and let rise at room temperature 8 to 12 hours (first rise).
Vigorously stir dough, scraping down bowl sides.
Stir in remaining 1/4 cup flour.
Stir in more flour if dough is at all soft, to have stiff but still stirrable dough.
Oil 9- x 5-inch loaf pan, transfer dough to pan, and smooth surface with spatula or well-oiled fingertips.
Press remaining 1/4 cup oats on top of loaf.
Cover with plastic wrap oiled on side facing dough.
Let dough rise 1 1/4 to 2 1/2 hours at room temperature (second rise).
Second rise alternatives: let dough stand in turned-off microwave with 1 cup boiling water 45 minutes to 1 1/2 hours for accelerated rise; for extended rise, refrigerate up to 48 hours, then set out at room temperature.
Preheat oven to 375F.
Remove plastic wrap, and bake loaf 30 to 35 minutes, or until top is well browned.
Cover with foil, and bake 25 to 30 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles.
Bake 5 minutes more to ensure doneness.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/24198/honey-oat-bread"},{"id":"24193","title":"Horseradish Parsley Butter","ingredients":"butter, without salt
parsley, fresh
horseradish, prepared
salt, table
spices, pepper, black","directions":"Combine all ingredients in a small bowl.
Mix well.
Enjoy on veggies, meat or bread.","url":"https://recipe.bluelayer.org/recipe/24193/horseradish-parsley-butter"},{"id":"24191","title":"Buttermilk-Oat Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
honey
butter, without salt
wheat flours, bread, unenriched
oats
salt, table
wheat flours, bread, unenriched","directions":"For toasted rolled oats, place oats in a shallow baking pan.
Bake at 350 for 15 to 20 minutes or till oats are lightly browned, stirring occasionally.
Cool.
Add all of the ingredients to a bread machine according to manufacturer's directions.
Bake the bread using the regular or white setting.","url":"https://recipe.bluelayer.org/recipe/24191/buttermilk-oat-bread"},{"id":"24187","title":"Basic Rye Bread Recipe","ingredients":"water, bottled, generic
water, bottled, generic
molasses
butter, without salt
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
cocoa, dry powder, unsweetened
spices, caraway seed
wheat flours, bread, unenriched","directions":"Place all ingredients in your machine in the order recommended by your machine's manufacturer.
Select the Whole Wheat, Grain, Basic or possibly White cycle and press start.
This recipe yields 1 loaf.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/24187/basic-rye-bread-recipe"},{"id":"24177","title":"Delightfully Different Cinnamon Buns","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
water, bottled, generic
sugars, brown
butter, without salt
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, yeast, baker's, active dry
spices, cinnamon, ground
nuts, pecans","directions":"In a 10\" bowl or bigger add the 2 1/4 cups of flour, 1 teaspoon baking soda, 1 teaspoon baking powder and 2 tablespoons of brown sugar and blend or mix well with a fork and set it to the side -- we will call this the dry mix --
In a smaller pre-warmed bowl mix the 3/4 cups of warm water, the 1/4 oz.
packet of yeast, 2 teaspoons of white granulated sugar and the 1 teaspoon of salt.
Now stir the wet mix well and let it set for 8 - 10 minutes to allow the yeast to start activating -- If it grows a head of foam a beer could only dream of in that time, you did it correctly.
After waiting the 8 - 10 minutes mentioned above, combine the 2 mixes (Wet and Dry), and blend just until the bread quits sticking to the bowl and stop mixing -- The dough should look stringy and not be completely blended together.
At this time dump the dough onto a clean, dry and lightly floured work area.
Wash your hands as you wash the 10\" bowl that you will need again in a moment -- dry the bowl and flour your hands.
At this time add 4 tablespoons of the olive oil -- yes just pour it on top of the dough and kneed the bread until a nice doughball is formed -- Most of the kneeding is done at this time so mash and fold -- mash and fold.alot.
After a nice doughball is formed, oil the 10\" bowl with 1/2 the remaining olive oil and place the doughball in the bowl flipping the dough until it is coated well with the oil -- (This keeps the the dough from stiffening up while it is rising.)
Cover the bowl and place in a warm spot to rise until doubled in size -- (on a warm day it should take roughly an hour, on a cold and rainy day it may take up to 3 hours).
After the dough has doubled in size dump the dough onto your lightly floured surface then kneed and double fold the dough 4 times and stop kneeding .
Reform and oil the ball with the last remaining tablespoon of olive oil and place back into the bowl and allow the dough to rise again until it has doubled in size a second time.
After it has risen the second time punch down the dough and dump the doughball back onto your lightly floured work surface and sprinkle the doughball lightly with flour and roll out the dough to roughly form a 10\" to 12\" square --
On this square pour the melted butter and spread evenly to cover the top of the dough square.
Now lightly cover the buttered area with a light coating of cinnamon and the left over brown sugar.
Now add the pecan pieces on top of the brown sugar if you so choose.
Now roll the dough into a log and take a serrated bread knife and CUT the dough into 1\" wide sections -- (DO NOT just mash through the dough with the knife) -- Now place the rounds on a non-stick or pam coated baking pan and allow them to rise again -- basically until they have doubled in size again.
Preheat and bake in a 350* oven for 10-12 minutes or until nice and brown.
glaze and enjoy.","url":"https://recipe.bluelayer.org/recipe/24177/delightfully-different-cinnamon-buns"},{"id":"24165","title":"Paul's Grandmother's Easter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, turmeric, ground
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, canola","directions":"In a very large bowl combine dry ingredients: 10 cups flour, salt and tumeric.
In a second smaller bowl prepare wet ingredients: 1 cup water, yeast and sugar.
Let wet ingredients sit for 10 minutes until yeast has risen slightly.
Add remaining water and 2 cups oil to the wet ingredients.
Add wet ingredients to dry ingredients and mix together well.
Work the dough in the bowl then on a well floured counter, adding as much of the remaining 2 cups of flour as needed to form a smooth dough that no longer sticks to your hands as you work.
Cover the bowl and place in a warm spot on top of a hot water bottle or heating pad set to low.
Let rise 1 hour then punch down the dough to remove any air pockets.
Let rise 1 more hour and punch down again.
Form dough into loaves and place into well greased bread pans.
Let rise in pans for an additional 1 to 1 1/2 hours.
Brush each loaf with milk or egg.
Bake on middle rack at 350 for 45 minutes to 1 hour (bake longer for a crusty bread).","url":"https://recipe.bluelayer.org/recipe/24165/pauls-grandmothers-easter-bread"},{"id":"24156","title":"Henush Prana Morrocan bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Mix the flour, yeast and the sugar in a bowl.
Make a small hole in the mixture and pour one glass of water and the oil.
( save the 1/4 water for later)
Knead all to a dough for 10 min.
( the should be sticky this stage )
Dissolve the salt with the rest of the water and add to the dough , Knead for another 5-10 min.
Cover the bowl and put in a warm place for 20 min.
(I put it under my blanket)
Wet your hands and fold the dough till you get flexible texture.
Preheat oven to 200c.
Flour the work surface and oil your hands.
Make a large strips from the dough and flour them then cover for 15 min.
Flour your baking sheet and bake for 40 min till you get strong brown color.
Serve cold .
( not fridge )
Bonapetite!","url":"https://recipe.bluelayer.org/recipe/24156/henush-prana-morrocan-bread"},{"id":"24148","title":"Cheddar Beer Bread (Bread Machine)","ingredients":"alcoholic beverage, beer, regular, all
salt, table
sugars, granulated
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
cheese, parmesan, hard
wheat flours, bread, unenriched","directions":"Add ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Sweet Cycle.
Remove bread from oven when baking cycle complete; cool on wire rack.
Serve the day it is made.","url":"https://recipe.bluelayer.org/recipe/24148/cheddar-beer-bread-bread-machine"},{"id":"24145","title":"mini french bread loaves","ingredients":"water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"1 Mix yeast and sucanat in large bowl and stir in water until dissolved.
(If you're using honey or agave, I put it in the water then stir in the yeast).
2 Add salt then flour and mix until a soft, pliable dough forms, not too sticky.
3 Place on floured surface and knead for 6-8 minutes.
4 Place back in the bowl and cover with a kitchen towel.
5 Let rise for one hour or until doubled in size (I make this in my mixer so I just set it and leave it be for about 4-5 minutes and cover it) divide in half, roll each half into a rectangle then roll lengthwise to make a log shape, pinching the ends place on a pizza stone (or cookie sheets but pizza stone works best) and let rise for an additional 30 minutes.
cut slits into your loaves (about four) and brush an egg wash over it.
Bake at 375 for 20-25 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/24145/mini-french-bread-loaves"},{"id":"24130","title":"Scottish Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees F.
Cream butter and brown sugar.
Add 3 to 3 3/4 cups flour.
Mix well.
Sprinkle board with the remaining flour.
Knead for 5 minutes, adding enough flour to make a soft dough.
Roll to 1/2 inch thickness.
Cut-out with cookie cutter.
Prick with fork and place on ungreased baking sheets.
Bake for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/24130/scottish-shortbread-cookies"},{"id":"24098","title":"Pecan Pie Bars","ingredients":"nuts, pecans
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
salt, table
butter, without salt
sugars, brown
honey
cream, fluid, heavy whipping","directions":"Chop the pecans in a food processor.
Roast in a jelly roll pan in 350 degree oven for 5 to 7 minutes.
Watch carefully do not let burn.
Take out and let cool.
Whiz the next four ingredients in a food processor until it forms small lumps.
Spread into a 13 by 9 inch pan and press into an even layer with a spatula (or your fingers).
Bake in a 350 degree oven until it is just starting to color, about 20 minutes.
Meanwhile melt the butter in a saucepan and stir in the brown sugar, honey and cream.
Simmer for a minute and stir in the nuts.
Pour over the hot shortbread base and return to the oven for another 15 to 20 minutes.
Cool completely before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/24098/pecan-pie-bars"},{"id":"24085","title":"Shrimp Butter","ingredients":"butter, without salt
butter, without salt
crustaceans, shrimp, raw (not previously frozen)
salt, table
spices, pepper, black
onions, raw
lemon juice, raw
spices, pepper, red or cayenne","directions":"Heat 2 tablespoons butter in skillet over medium high heat until melted.
Saute shrimp with salt & black pepper until just cooked through - about 1 1/2 - 2 minutes.
Transfer shrimp to food processor.
In the same skillet, cook onion in 1 tablespoon butter over medium low heat, stirring occasionally, until softened, about 2-3 minutes.
Scrape onions & any remaining butter in the skillet into the food processor.
Allow to cool, about 15 minutes.
Once cooled, add lemon juice, cayenne and remaining 1/2 cup butter to the food processor.
Pulse until shrimp are finely chopped.
Chill in the refrigerator at least 6 hours.
Before serving, allow to come back to room temperature.
Serve on toasted bread, crackers, steak, fish, potatoes or anything you can think of.","url":"https://recipe.bluelayer.org/recipe/24085/shrimp-butter"},{"id":"24079","title":"Honey Oatmeal Sandwich Bread","ingredients":"water, bottled, generic
oats
butter, without salt
salt, table
honey
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
oats","directions":"Combine boiling water, oats, butter, salt, and honey in a medium bowl.
Let stand at room temperature until lukewarm.
Transfer to work bowl of a stand mixer with dough hook attachment.
Add remaining ingredients.
Turn on lowest speed until it begins to form a shaggy mass, then increase speed to medium or medium-high.
Knead until smooth and springy when poked; it may still be slightly tacky.
Transfer to a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
Lightly grease a 9x5 loaf pan.
Grease your hands and turn the dough out onto a floured work surface.
Deflate and gently pat into a 9x5\" rectangle.
Roll, starting from the short end, into a neat log.
Do not taper the ends.
Pinch the seam to seal, then place into prepared loaf pan, seam side down.
Cover LOOSELY with lightly-greased plastic wrap, then let stand in a warm place until dough stands 1-1 1/2\" above rim of pan, 60-90 minutes.
About 20 minutes before dough is ready, preheat oven to 350F When hot, remove plastic and place pan in oven.
Bake 45 minutes; tent with foil after 20 minutes to prevent over-browning.
Bread will be golden brown and read 190F on an instant-read thermometer when done.
Remove from oven and let stand 1 minute, then remove from pan and place on a rack.
Brush with melted butter, sprinkle with oats, and let cool to room temperature before slicing and eating.","url":"https://recipe.bluelayer.org/recipe/24079/honey-oatmeal-sandwich-bread"},{"id":"24075","title":"Sweet Lentils","ingredients":"lentils, raw
soup, vegetable broth, ready to serve
spices, ginger, ground
spices, cinnamon, ground
spices, cumin seed
spices, nutmeg, ground
water, bottled, generic
raisins, seeded
nuts, almonds
nuts, pistachio nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Mix everything except the nuts and raisins in a large dutch oven and boil until most of the liquid is absorbed.
Approx 30 minutes.
Preheat oven to 350.
Transfer lentils to a large flat dish, stir in nuts and fruit.
Bake for 30 minutes.
Serve with fresh bread and honey.
Garnish with fresh chopped coriander, or minted yogurt.","url":"https://recipe.bluelayer.org/recipe/24075/sweet-lentils"},{"id":"24071","title":"Buttermilk Bread for the bread machine","ingredients":"milk, buttermilk, fluid, cultured, lowfat
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine,as listed above.
Select basic bread machine cycle and start machine.","url":"https://recipe.bluelayer.org/recipe/24071/buttermilk-bread-for-the-bread-machine"},{"id":"24069","title":"Potato Gnocchi","ingredients":"potatoes, raw, skin
wheat flours, bread, unenriched
salt, table","directions":"Microwave the potatoes for 7 minutes 30 seconds at 600 W in a silicone steamer or a heatproof dish covered with plastic wrap.
Transfer into a bowl and mash with a fork.
Add salt and flour and mix until just combined.
Take the dough out onto your working surface.
Knead for 1 minute, and roll it up.
Cut it in half, and shape each portion into long sausage shapes.
Slice evenly from the ends.
Align the gnocchi with the cut surface facing up.
Press down with a fork to finish.
Cook them in boiling water until 30 seconds after they float to the top.
Done!
I had my gnocchi with some tomato sauce.
How about some kabocha squash gnocchi?","url":"https://recipe.bluelayer.org/recipe/24069/potato-gnocchi"},{"id":"24065","title":"English Rum Bread (Abm)","ingredients":"water, bottled, generic
alcoholic beverage, distilled, rum, 80 proof
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Place all ingredients in your machine in the order recommended by your machine's manufacturer.
Select the Sweet or Basic/White cycle and press start.","url":"https://recipe.bluelayer.org/recipe/24065/english-rum-bread-abm"},{"id":"24052","title":"Fat Free Plain Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic","directions":"Take 2 bowls.
Put one with yeast and water and another one with flour and a salt & sugar.
After 25 mins add the yeast mixture to the flour mixture.
Stir them together.
Rub some flour on your hand and knead the mixture by pushing and pulling it in a clean surface sprinkled with flour.
Make dough into a round shape and cover it with a cloth.Leave in a warm place (at room temperature) for 20 minutes.
Knead the dough again and divide into 4 round balls.
Place in a greased baking tray and leave them in a warm place for 45 minutes.
Heat oven to 230C.
Bake the breads for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/24052/fat-free-plain-bread"},{"id":"24050","title":"Quick Potato Bread","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, cheddar","directions":"Heat oven to'Hot' (425 degrees F).
Grease a 1 lb loaf tin.
Mix mashed potatoes, oil and milk together.
Sift in the flour, baking powder and salt.
Mix together to form a sticky dough.
Place in a loaf tin and level the top.
Mark into 6 sections with a sharp knife.
Sprinkle cheese on top and bake on the top shelf of the oven for 35-40 min, or until a skewer inserted into the centre comes out cleanly.
Remove from tin and serve warm or toasted.","url":"https://recipe.bluelayer.org/recipe/24050/quick-potato-bread"},{"id":"24049","title":"Karin's Spinach and Artichoke Dip","ingredients":"onions, raw
spices, garlic powder
butter, without salt
spinach, raw
artichokes, (globe or french), raw
cheese, parmesan, hard
water, bottled, generic
sauce, worcestershire
sauce, ready-to-serve, pepper, tabasco
salt, table
cheese, parmesan, hard","directions":"Saute onion and garlic in the butter until tender and translucent.
Add the spinach and saute until hot/.
Add the artichoke hearts, cream cheese, worcestershire and 2/3 parmesan cheese and mix well.
Season with salt, pepper and tabasco to your liking.
Adjust the consistency with stock or reserved artichoke water.
Transfer to baking container/crock.
Top with remaining cheese and bake at 350 until hot and browned on the top, approximately 20 minutes.
Serve with french bread, tortilla chips or pita stips.","url":"https://recipe.bluelayer.org/recipe/24049/karins-spinach-and-artichoke-dip"},{"id":"24038","title":"Food Processor Oatmeal Bread","ingredients":"oats
molasses
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Sprinkle yeast over a mixture of3 tbsp water and 1 tsp sugar.
Let this stand 10 minute.
Place in bowl boiling liquid, molasses, oil, salt.
Cool slightly and add yeast mixture.
In processor add flour (reserving 1/2 cup), oatmeal, & salt.
Add liquid through spout and add reserved flour until right consistancy.
About 45 seconds.
Let rise in greased bowl until double.
Punch down.
Shape into loaves.
let rise.
Brush with molasses and sprinkle with oats.
Bske 375 until done (hollow sound when tapped).","url":"https://recipe.bluelayer.org/recipe/24038/food-processor-oatmeal-bread"},{"id":"24035","title":"Rosemary Sun-Dried Tomato Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cheese, parmesan, hard
tomatoes, sun-dried
spices, rosemary, dried
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 350 degrees.
Grease loaf pan.
Combine flour,sugar,rosemary, tomatoes and Parmesan cheese.
Blend,add beer and mix well together.
Pour batter into a greased loaf pan.
Bake 40-50 minutes.
remove loaf from oven.
Spoon butter over top of loaf.
Bake 10-12 minutes longer.
Let rest 10 minutes, remove from pan and finsh cooling on a wire rack.","url":"https://recipe.bluelayer.org/recipe/24035/rosemary-sun-dried-tomato-bread"},{"id":"24030","title":"Wendy's Famous Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
grapes, red or green (european type, such as thompson seedless), raw
nuts, almonds
parsley, fresh
salt, table
salad dressing, mayonnaise, regular
cream, fluid, heavy whipping","directions":"Boil Chicken until fully cooked (I like to use cut up pieces of chicken on the bone.
It makes the moistest chicken salad.
).
While Chicken is cooking prepare/chop Celery, Grapes (I find red seedless grapes sweeter), and Parsley.
De-bone Chicken and remove skin and cartilage.
Place shredded/diced chicken meat in bowl.
In a preheated 350 oven, place Almonds in a single layer on a cookie sheet.
Toast Almonds for approximately 10 minutes (or until slightly golden.)
turning Almonds at least once in between.
**Keep a close eye on these while cooking, they can over cook very rapidly!
In a separate bowl, prepare and whip Heavy Whipping Cream until you achieve soft peaks (or according to package directions.
).
Combine Chicken, Celery, Grapes, Parsley, Salt and Mayonnaise.
Gently fold in toasted Almonds and whipped/prepared Heavy Whipping Cream.
Chill until ready to serve.
Serve on large bakery sized Cresent Rolls or on a bed of lettuce or Pita Bread.","url":"https://recipe.bluelayer.org/recipe/24030/wendys-famous-chicken-salad"},{"id":"24027","title":"Southern Style Gluten Free Cornbread","ingredients":"oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Put oil in a cast iron skillet, just enough to spread around the bottom and sides of skillet.
I use a brush to do this.
Preheat the oven to 350, immediately place the cast iron skillet in the oven, so the pan preheats as the oven does.
Mix together all ingredients in a large bowl, being sure to add the baking powder last and get all the lumps out.
Once the oven and skillet are preheated, pour in the batter, and bake for 20-25 minutes.
Top of the cornbread should be golden brown.
Let cool just a few minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/24027/southern-style-gluten-free-cornbread"},{"id":"23998","title":"Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"In a medium bowl, stir together the flour, baking powder, and salt.
Stir in milk, and mix until the dough comes together.
Add more flour if necessary to be able to handle the dough.
On a floured surface, knead the dough until smooth, at least 5 minutes.
Let the dough rest for 5 minutes.
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C).
Oil should be about 1 1/2 inches deep.
Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
Fry breads in the hot oil until golden on both sides, tuning only once.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/23998/fry-bread"},{"id":"23981","title":"Mango Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
mango nectar, canned
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground","directions":"Cream crust ingredients.
Pat 1/2 of mixture into a 9x13 inch pan.
Set aside other half.
Mix filling ingredients (sugar, flour, cinnamon), and fold in mangoes.
Spread over crust; add rest of crust mixture over mango filling.
Bake at 375 degrees for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/23981/mango-shortbread"},{"id":"23976","title":"Everyday Bread (French Bread) Abm Bread Machine","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"Add ingredients in the order listed to your bread machine, or follow the manufacturers directions for adding ingredients.
Choose the basic cycle with regular or light crust.
Rapid cycle will work, too.","url":"https://recipe.bluelayer.org/recipe/23976/everyday-bread-french-bread-abm-bread-machine"},{"id":"23953","title":"Sweet Potato Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
sweet potato, raw, unprepared
wheat flours, bread, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking","directions":"Combine water, yeast and sugar in the bowl of a stand mixer.
Set aside 10 minutes or until frothy.
Add both flours and mix with the dough hook attachment until elastic but still sticky.
Add salt and butter and continue to knead until butter is incorporated and dough is shiny, smooth, and elastic.
Coat a bowl with oil.
Turn the dough ball into the bowl, turning it to coat in oil.
Cover with plastic wrap and let stand in a warm place until doubled in size, 60-90 minutes.
Punch the dough down, give it a few folds over on itself, form back into a ball, recover and let rise again until doubled, 30-45 minutes.
Meanwhile, preheat oven to 350F Sprinkle a baking sheet with cornmeal.
Lightly flour a work surface.
Turn the dough out and give it a few turns of manual kneading.
Form into a neat round (boule) or oval (batard) loaf and place on the prepared baking sheet.
Cover and let rise until doubled again, 30 minutes more.
With a very sharp knife, slash the top of the loaf - anything from one single slash to a decorative pattern will work.
Bake in preheated oven 40-50 min until browned.
Transfer to a rack and cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/23953/sweet-potato-bread"},{"id":"23949","title":"Lebanese Olive Pizza","ingredients":"wheat flours, bread, unenriched
tomatoes, red, ripe, raw, year round average
cheese, mozzarella, low sodium
olives, ripe, canned (small-extra large)
spices, oregano, dried
spices, basil, dried
spices, pepper, black","directions":"Pre-heat oven to 225 C (425F).
Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
Sprinkle herbs over the top.
Bake in oven for 10 - 15 minutes (check after 10, it doesn't take long).
Allow to rest a few minutes before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/23949/lebanese-olive-pizza"},{"id":"23944","title":"Amish Batter","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Do Not Refrigerate.
Do Not use metal spoon.
Day 1 - Combine 1 cup sugar, 1 cup flour, 1 cup milk in a resealable bowl or bag; stir, use wooden or plastic spoon.
Day 2 - Stir Day 3 - Stir Day 4 - Stir Day 5 - Add 1 cup milk, 1 cup sugar, 1 cup flour; stir.
Day 6 - Stir Day 7 - Stir Day 8 - Stir Day 9 - Stir Day 10- Add 1 cup milk, 1 cup sugar, 1 cup flour; Stir; then split among 4 containers, these are now starters.
Give 3 away and keep 1.
You can make Friendship Bread with what is left in your container.","url":"https://recipe.bluelayer.org/recipe/23944/amish-batter"},{"id":"23935","title":"Grandmas Shortbread Cookies","ingredients":"cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Sift together corn starch, sugar and flour.
With a wooden spoon, blend in butter until a soft, smooth dough forms.
Shape into 1-inch (2.5 cm) balls.
If dough is too soft to handle, cover and chill for 30 to 60 minutes.
Place 1 1/2 inches (4 cm) apart on ungreased baking sheets; flatten with a lightly floured fork.
Alternatively, roll dough to 1/4-inch (6 mm) thickness; cut into shapes with cookie cutters.
Decorate with candied cherries, coloured sprinkles or nuts, if desired.
Bake at 300 degrees F (150 degrees C) for 15 to 20 minutes or until edges are lightly browned.
Cool on wire rack.
Variation: to make crescents, add 1/2 cup (125 mL) ground almonds or hazelnuts to the flour mixture.
Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
Curve into crescent shapes.
When baked and cooled, dip ends in melted chocolate.","url":"https://recipe.bluelayer.org/recipe/23935/grandmas-shortbread-cookies"},{"id":"23925","title":"Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
grapes, red or green (european type, such as thompson seedless), raw
carrots, raw
celery, raw
salad dressing, mayonnaise, regular
salt, table
lemon juice, raw
nuts, almonds","directions":"mix,spoon into pita bread.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/23925/chicken-salad"},{"id":"23903","title":"Italian Grissini (Bread Sticks)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, combine yeast, sugar and lukewarm water.
Let s sit on kitchen counter for 10 minutes or until it starts to bubble.
In the bowl of your electric mixer, combine flour, salt, oil, and the yeast mixture.
Mix on slow speed until all ingredients are combined and you get a smooth and soft dough, about 10 minutes.
Add more water if needed.
Move dough into a greased bowl, cover it with plastic wrap and let it rest for 2 hours or until it doubles in size.
Divide dough into small pieces and roll them out into a long think sticks (about 20 cm long and 7 mm thick).
Bake them at 200 degrees C (390 degrees F) for 10 minutes or until nice, crispy and golden-brown.
Let cool completely before you store them.","url":"https://recipe.bluelayer.org/recipe/23903/italian-grissini-bread-sticks"},{"id":"23899","title":"Appetizers-Easy Stuffed Mushrooms","ingredients":"mushrooms, white, raw
butter, without salt
celery, raw
onions, raw
delallo, italian seasoned breadcrumbs,
sauce, worcestershire
parsley, fresh
salt, table
spices, oregano, dried","directions":"Wash and dry the mushrooms.
Remove and chop the stems.
Melt butter in a 12 inch skillet over medium high heat.
Add the mushroom stems, celery and onion.
Saute until the onion is translucent, stirring occasionally.
Stir in the bread crumbs, Worcestershire Sauce and seasonings.
Mound the stuffing onto the mushroom caps.
Arrange caps on a greased baking sheet.
Bake for 5-7 minutes, or until thoroughly heated.
If you like mushrooms, you will like this!","url":"https://recipe.bluelayer.org/recipe/23899/appetizers-easy-stuffed-mushrooms"},{"id":"23885","title":"Unleavened Bread","ingredients":"wheat flours, bread, unenriched
wheat germ, crude
oil, corn, peanut, and olive
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 degrees.
Measure and mix flour and wheatgerm.
Measure and add three liquids.
Stir throughly till mixture comes away from sides of the bowl.
Form into two balls.
You can hold, refrigerate, or freeze the dough for later.
Flatten balls on a cookie sheet or baking pan.
Stone or non-stick surfaces work well.
If not \"unstick\"--sprinkle the baking surface with cornmeal or line it with aluminum foil.
Bake for 20 minutes.
Let cool several minutes--bread will be very hot.","url":"https://recipe.bluelayer.org/recipe/23885/unleavened-bread"},{"id":"23863","title":"Crazy Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
salt, table
butter, without salt
cheese, parmesan, hard
spices, garlic powder","directions":"Preheat oven to 400 degrees F (200 degrees C).
Grease 2 baking sheets.
Dissolve yeast and 2 pinches white sugar in warm water in a bowl.
Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
Mix 4 cups flour, hot water, 3 tablespoons sugar, and salt together in a large mixing bowl; pour yeast mixture into the flour mixture and mix.
Add remaining flour, one cup at a time, mixing well between additions.
Continue to work the mixture until you have a dough; divide dough into 2 halves.
Divide each half into 12 long bread sticks and arrange onto prepared baking sheets.
Pour melted butter and sprinkle Parmesan cheese and garlic powder over the breadsticks.
Bake in preheated oven until golden brown, about 13 minutes.","url":"https://recipe.bluelayer.org/recipe/23863/crazy-bread"},{"id":"23837","title":"Cheddar Cheese Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cheese, cheddar
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Lightly pack the shredded cheddar cheese into the cup.
The cheese may affect the consistency of the dough.
Add all ingredients to bread maker and bake.","url":"https://recipe.bluelayer.org/recipe/23837/cheddar-cheese-bread"},{"id":"23829","title":"Vegetable Bake","ingredients":"carrots, raw
brussels sprouts, raw
salad dressing, mayonnaise, regular
onions, raw
horseradish, prepared
salt, table
spices, pepper, black
delallo, italian seasoned breadcrumbs,
butter, without salt
parsley, fresh","directions":"Preheat oven to 350F degrees.
Cook carrots and sprouts together in boiling salted water for 10 minutes or until crisp-tender.
Drain, reserving 1/4 cup of the liquid.
Place veggies and liquid in casserole dish.
Combine mayo, onion, horseradish, salt and pepper and spoon over veggies.
Combine butter, bread crumbs and parsley and sprinkle on top.
Bake, uncovered, for 20-25 minutes until heated through.
(If taking to a potluck, reheat quickly in the microwave just before serving).","url":"https://recipe.bluelayer.org/recipe/23829/vegetable-bake"},{"id":"23828","title":"Beer Pizza Dough (For Black and Decker Bread Machine)","ingredients":"alcoholic beverage, beer, regular, all
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the 6 ingredients in order listed into the bread pan (starting with the beer).
Follow the manufacturer's instructions for using the dough setting.
Remove dough from bread pan, cover with clean tea towel and let rest 5 minutes.
Roll and shape dough into a round.","url":"https://recipe.bluelayer.org/recipe/23828/beer-pizza-dough-for-black-and-decker-bread-machine"},{"id":"23824","title":"Bread And Butter Zucchini Pickles Recipe","ingredients":"squash, summer, zucchini, includes skin, raw
onions, raw
salt, table
vinegar, distilled
sugars, granulated
mustard, prepared, yellow
celery, raw
spices, turmeric, ground","directions":"Cover zucchini and onion slices with 1 inch of water and salt.
Let stand 2 hrs and drain thoroughly.
Combine vinegar, sugar and spices.
Bring to a boil.
Add in zucchini and onions.
Simmer 5 min and fill jars with mix and pickling solution leaving 1/2 inch space at the top.
Adjust caps and process in a boiling water bath 15 min.","url":"https://recipe.bluelayer.org/recipe/23824/bread-and-butter-zucchini-pickles-recipe"},{"id":"23816","title":"Super Soft Butter Rolls in a Bread Maker","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Put all of the ingredients in a bread machine and set to dough mode.
The first rising should take about 60 minutes.
Once the dough has doubled in size, take it then divide and shape into 50 g balls.
Cover with a damp cloth and let rest for 10 minutes.
Dust the dough with strong flour and using a rolling pin, roll out the dough as shown in the photo.
Loosely roll up the dough, starting with the wide end.
Place the rolls seam-side down on the oven pans, and let rise again.
(40 minutes at 35% humidity, if you don't have a bread-rising setting on your oven).
Cover with a damp cloth and let rise until doubled in size, at about 25C for 40-60 minutes.
Preheat the oven to 180C.
Brush any leftover beaten egg yolk on the rolls.
Bake at 180C for 20-25 minutes, or until they are brown.
Remove from oven, thump the pan on a hard surface, remove the rolls and cool on a rack.
Let rest until they've cooled down a bit and enjoy.
Put any leftover rolls in a plastic bag, and they'll stay soft even the next day.","url":"https://recipe.bluelayer.org/recipe/23816/super-soft-butter-rolls-in-a-bread-maker"},{"id":"23815","title":"Classic Sandwich Bread","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mixing:
In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
You may need up to 2/3 cup of hot water to make a soft, smooth dough.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
(You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle).
Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
Shaping:
Don't punch down the dough.
Transfer it to a lightly oiled work surface, and gently shape it into an 8-inch log.
Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until its domed about 1 inch above the edge of the pan.
A finger pressed into the dough should leave a mark that rebounds slowly.
Baking:
Bake the bread in a preheated 350F oven for about 35 minutes, until its light golden brown.
Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190F at the center of the loaf).
Remove the bread from the oven, and cool it on a wire rack before slicing.
Store the bread in a plastic bag at room temperature.","url":"https://recipe.bluelayer.org/recipe/23815/classic-sandwich-bread"},{"id":"23804","title":"Hot Water Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Heat water to boiling.
Mix dry ingredients, add hot water a little at a time and stir until batter is the consistency of mud.
Take 1 1/2 tablespoons of mixture and shape and press until it is a patty.
Fry in hot oil (not too hot) until done.
Test one before you take them all out of the oil.
It should be crispy outside and chewy inside.","url":"https://recipe.bluelayer.org/recipe/23804/hot-water-cornbread"},{"id":"23801","title":"Our Family's Favourite Bread with Crispy Crusts","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Put all the ingredients in a bread maker.
Press start and wait until the 1st rising is done!
When you are kneading by hand, knead all the ingredients except for the ones marked with.
When the dough has come together, add the ingredients knead them in.
The 1st rising is finished!
Take the dough out from the bread maker.
You can just bake it in the bread maker if you prefer.
If you are forming the dough into a loaf, take it out from the bread maker.
Divide into 2 equal portions, and lightly roll into balls.
You can put the dough balls just as-is in a bread pan to allow them to rise (2nd rising).
If you are putting them into the pan to bake now, roll into nice round shapes, and close the seams completely.
Let the dough rest for 15 minutes.
Roll the dough out.
Fold the top and bottom flaps to meet in the centre.
Roll it up from one side.
And make cylinder shapes.
Put them to the sides in the pan, and cover with a tightly wrung out kitchen towel to allow them to rise (2nd rising).
When they rise to the top of the pan, the 2nd rising is done.
Gently mist the dough to moisten it.
Bake in a preheated oven for 30 minutes at 190C.","url":"https://recipe.bluelayer.org/recipe/23801/our-familys-favourite-bread-with-crispy-crusts"},{"id":"23799","title":"Bread Machine All-American Beer Bread (1-1/2 Pound Loaf)","ingredients":"alcoholic beverage, beer, regular, all
alcoholic beverage, beer, regular, all
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to your bread machine in the order recommended by its manufacturer.
Use a basic bread cycle.","url":"https://recipe.bluelayer.org/recipe/23799/bread-machine-all-american-beer-bread-1-1-2-pound-loaf"},{"id":"23795","title":"Nutty Coconut Bread (Abm)","ingredients":"water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
wheat flours, bread, unenriched
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
nuts, walnuts, english
wheat flours, bread, unenriched","directions":"Add ingredients in order listed, or as recommended by manufacturer.
Bake on regular setting or rapid setting.","url":"https://recipe.bluelayer.org/recipe/23795/nutty-coconut-bread-abm"},{"id":"23788","title":"Carrot Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
carrots, raw
sugars, brown
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine and set on sweet cycle.","url":"https://recipe.bluelayer.org/recipe/23788/carrot-bread"},{"id":"23779","title":"Dried Cranberry Shortbread","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened","directions":"Preheat oven to 325F with rack in center.
Put butter, sugar, vanilla, flour, and salt, in large mixing bowl.
Stir together by hand until combined, but not creamy.
Stir in dried cranberries.
Press dough evenly into 8\" square baking pan.
Bake until firm and pale golden, about 30 minutes.
Let cool in pan on wire rack about 20 minutes.
Run knife around edges to loosen from pan and move to work surface, right side up.
Cut out using cookie cutter, or cut in to squares using knife.","url":"https://recipe.bluelayer.org/recipe/23779/dried-cranberry-shortbread"},{"id":"23776","title":"Naan-Style Flatbread","ingredients":"butter, without salt
spices, cumin seed
spices, poppy seed
seeds, sesame seeds, whole, dried","directions":"1 (14-ounce) can pizza crust
Preheat the oven to 400 degrees F. Lightly spray a baking sheet with cooking spray; set aside.
Remove pizza crust from can and unroll onto baking sheet.
Using your hands, press out the dough until it is approximately 1/4-inch thick.
Brush the dough with melted butter and sprinkle with seeds.
Bake until lightly golden, about 10 to 12 minutes.
Cut into serving size pieces.
Cook's Note: Naan is an Indian white flour flatbread that is lightly leavened by yeast.","url":"https://recipe.bluelayer.org/recipe/23776/naan-style-flatbread"},{"id":"23764","title":"French Bread Rolls to Die For","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"Mix together warm water, yeast and sugar and let stand for about 10 minutes.
In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour.
Stir well to combine.
Stir in remaining flour 1/2 cup at a time, beating well after each addition.
Turn out onto a lightly floured surface and knead until smooth and elastic.
Lightly oil a large bowl and place dough in and turn to coat with oil.
Cover with cloth and let rise in warm place until doubled, about 1 hour.
Deflate the dough and turn out onto floured surface.
Divide dough into 16 equal pieces and form into rounds.
Place rolls onto lightly greased baking sheet at least 2\" apart.
Cover rolls with cloth and let rise until doubled, about 40 minutes.
Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/23764/french-bread-rolls-to-die-for"},{"id":"23756","title":"Irish Soda Bread","ingredients":"leavening agents, baking soda
leavening agents, baking soda
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425.
Mix dry ingredients in a large mixing bowl with a fork.
Pour in milk slowly and stir until dough is sticky.
Sprinkle counter top with flour.
Knead dough lightly on counter top 10 to 15 seconds ONLY.
Too much will make the bread heavy.
Grease bottom and sides of corning ware or bread pan and place dough in middle.
Slice with and \"X\" across top of dough.
Place lid on top or cover with another pan.
Foil works in a pinch.
Bake for 30 minutes.
Remove lid (or any cover from pan) and bake an additional 15 minutes.
Remove from oven.
FOR BEST RESULTS!
Place a damp paper towel over the bread when cooling.
Some say cover with a tea towel and sprinkle water over the top.
I am not into using my tea towels, AKA dish towels, for bread covering.
What I do is take two paper towels folded over one another, soak them, wring them out, place the folded towels in a single layer over the bread with a pan holder over that until cooled.
Slice, enjoy!","url":"https://recipe.bluelayer.org/recipe/23756/irish-soda-bread"},{"id":"23739","title":"Chicken, Mushroom and Semi-Dried Tomato Loaf","ingredients":"tomatoes, sun-dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mushrooms, white, raw
parsley, fresh
chives, raw
delallo, italian seasoned breadcrumbs,
cream, whipped, cream topping, pressurized
mustard, prepared, yellow","directions":"Pre-heat oven to 170deg.C.
Lightly brush a 25cm x 11cm loaf tin with oil from the tomatoes.
Place tomatoes, skin side down, in a single layer to cover base of tin.
In a large bowl, combine remaining ingredients, except cream and mustard.
Combine cream and mustard and season to taste with about 1 teaspoon of sea salt and black pepper.
Stir through chicken mixture.
Spoon into loaf tin, pressing down to pack firmly.
Cover loosely with foil and bake in centre of oven for 1 1/4 hours.
Cool in tin, then refrigerate overnight.
Turn out on a serving platter to slice using a serrated knife.","url":"https://recipe.bluelayer.org/recipe/23739/chicken-mushroom-and-semi-dried-tomato-loaf"},{"id":"23731","title":"Rum Raisin Shortbread","ingredients":"alcoholic beverage, distilled, rum, 80 proof
currants, zante, dried
butter, without salt
sugars, powdered
orange juice, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"Combine rum and currants in an airtight container; let sit at room temperature overnight.
Drain; reserving 2 tablespoons rum.
Put butter, confectioners sugar, and zest in the bowl of an electric mixer fitted with the paddle attachment.
Beat until creamy and smooth, about 2 minutes.
Add vanilla and reserved rum.
Beat well, scraping down the sides of the bowl as necessary.
Reduce speed to low.
Add flour, coconut, and salt, and beat for 3 minutes.
Stir in currants by hand.
Divide dough in half and form each into a log about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 325F.
Remove dough from parchment; slice into 1/4-inch-thick rounds.
Place on parchment paperlined baking sheets, spacing about 1 inch apart.
Bake until pale golden, about 20 minutes, rotating sheets halfway through.
Transfer to wire racks to cool completely.
Cookies can be stored in airtight containers at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/23731/rum-raisin-shortbread"},{"id":"23730","title":"Indian-Spiced Chapati Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, cumin seed
spices, garlic powder
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix flour, salt, cumin, and garlic together in a bowl.
Stir in water and oil.
Knead for 2-3 minutes, till dough is somewhat soft.
Let sit for 25-30 minutes in a warm draft-free place.
Divide dough into 4 balls and flatten each until 4-5 inches in diameter by hand or with a well-oiled rolling pin.
Heat a frying pan on high heat and place one flattened ball in the pan.
Do NOT use oil in the pan.
When the dough becomes mostly translucent, flip it and cook the other side.
When both sides are slightly browned, remove from pan and immediately spread one side of the bread with margarine.
Repeat with the other 3.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/23730/indian-spiced-chapati-flat-bread"},{"id":"23717","title":"Breadmaker Mix Recipe","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine all ingredients in a large bowl.
Stir together to distribute proportionately.
Label and package in six (2 1/4 c.) containers, if using a 1 lb breadmaker, or possibly in four (3 1/3 c.) containers for larger capacity breadmakers.
Store in a cold, dry place.
Use within six months.
Makesabout 14 c. breadmaker mix.
To make small loaf: 1 1/2 ts yeast, 2 1/4 c breadmaker mix, 1 tb butter or possibly oil, 3/4 c hot water.
To make large loaf: 2 ts yeast, 3 1/3 c breadmaker mix, 1 1/2 tb butter or possibly oil, 1 1/4 c hot water.
Mix and bake on Light setting per breadmaker instructions.
Variations:Cinnamon raisin: to the basic recipe, add in 1/2 c raisins and 1 1/2 ts cinnamon.
Glaze with powdered sugar glaze, if you like, while still hot.
(add in raisins at beep).
French bread: eliminate the butter or possibly oil.
Sweet bread: add in 1 tb sugar with the dry ingredients.
Break 1 egg into measuring c., fill c. with water in amount called for in recipe.
Herb bread: add in 1 1/2 ts dry herbs to mix (rosemary, basil, dill, etc.
Make a Mix, 1995, Fisher Books, Karine Eliason, Nevasa Harward & Madeline","url":"https://recipe.bluelayer.org/recipe/23717/breadmaker-mix-recipe"},{"id":"23694","title":"Marbled Toffee Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Make the shortbread by mixing together the ingredients until they are crumbly.
Press into a tin and prick all over with a fork.
Bake in the oven (180 C, 350 F, gas mark 4) for about 15minutes.
Gently heat the ingredients for the toffee filling, until the mixture is a light golden brown.
Stir continuously!
Pour onto the cool shortbread.
Allow to set.
Melt the three chocolate types, and place blobs onto the toffee layer.
Once most of the surface is covered, use a knife to swirl them together and create the marbled effect.","url":"https://recipe.bluelayer.org/recipe/23694/marbled-toffee-shortbread"},{"id":"23690","title":"Herbed Grecian Bread (Abm)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, feta
oil, olive, salad or cooking
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
sugars, granulated
spices, rosemary, dried
salt, table
wheat flours, bread, unenriched","directions":"Add ingredients to bread pan in order suggested by the manufacturer (mine is liquids first).
Select most appropriate cycle on your ABM.
I have an \"herbed bread\" cycle on mine but a basic or white bread cycle should work just fine!","url":"https://recipe.bluelayer.org/recipe/23690/herbed-grecian-bread-abm"},{"id":"23687","title":"Bread Machine Cheddar Olive Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
cheese, cheddar
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"Add all ingredients into the bread machine bowl except the olives and yeast.
Place the yeast in the yeast hopper and add the olives with 10 minutes remaining on the last kneading cycle.
Walk away!","url":"https://recipe.bluelayer.org/recipe/23687/bread-machine-cheddar-olive-bread"},{"id":"23680","title":"Spicy Naan","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
salt, table
wheat flours, bread, unenriched
spices, cumin seed","directions":"Proof yeast in 1/2 cup of the water: mix the water and the yeast and teaspoon of flour in a cup; cover and let sit until it's bubbly and active (5- 10 minutes).
Mix the yeast/water, the milk and the rest of the water in a large bowl.
Stir in 2 cups of flour (always stir in the same direction) until smooth.
Add the salt, oil and cumin seeds and stir well.
Add the remaining flour 1/2 a cup at a time until the dough is too stiff to stir.
Turn out dough onto a lightly floured board.
Knead well, until the dough is springy; only add enough flour to keep the dough from sticking to the board.
Let dough rise in a lightly oiled bowl, covered with plastic, in a cool place for a few hours (warmer rising spot= shorter rise; I prefer leaving it longer).
When the dough has risen to about double its original size, knead it down.
Preheat the oven to 500 degrees F.
I use unglazed quarry tiles in my oven when I make naan, attempting to mimic the tandoor ovens that are supposed to be used.
If you don't have baking tiles, just use a baking sheet (I guess).
Cut the dough into 12 equal pieces and form them into balls.
Brush the top of each ball lightly with melted butter or ghee and let it sit for about 20 minutes before shaping (by the time you've formed the last ball, the first one has usually sat long enough).
Shape and bake naan two at a time: first smoosh the ball down flat with your fingers, then stretch it out into an oval shape.
Transfer to the oven using a baking peel, or some other lightly floured thing you can use to slide the breads into the oven.
Bake for about 6 minutes, or until puffy and getting brown.
Yum!","url":"https://recipe.bluelayer.org/recipe/23680/spicy-naan"},{"id":"23670","title":"Peanut Butter Bread","ingredients":"peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Mix together peanut butter and milk with a mixer.
Add dry ingredients.
Pour into a greased 8x4 inch loaf pan.
Bake at 350 degrees for 45 minutes.
Allow to cool in pan 20 minutes.
Remove to rack to finish cooling.","url":"https://recipe.bluelayer.org/recipe/23670/peanut-butter-bread"},{"id":"23636","title":"Brown Sugar Shortbread","ingredients":"butter, without salt
sugars, brown
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"In a mixing bowl, cream butter, vanilla extract and both sugars.
Gradually stir in the flour.
Turn onto a lightly floured surface and knead until smooth, about 3 minutes.
Pat into a 1/3-in.
thick rectangle measuring 11 -in.
x 8 inches Cut into 2-in.
x 1-in.
strips.
Place 1 inches apart on ungreased baking sheets.
Prick with a fork.
Bake at 300 degrees F for 25 minutes or until bottom begins to brown.
Cool for 5 minutes; remove to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/23636/brown-sugar-shortbread"},{"id":"23620","title":"Homemade Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"Combine yeast and water, mix well and set aside.
In a very large bowl, combine all dry ingredients.
Mix well.
Add Oil and Yeast mixture.
Mix well with hands or in mixer with dough hook.
Work dough til smooth.
Let rise for about 45 minutes.
Knead for 5-10 minute.
Repeat previous step.
Prepare baking pans.
Spray or lighty oil.
Makes 2 loaves or 12 large dinner rolls, or use dough to make 12 large cinnamon rolls.
place prepared dough into appropriate pans and let raise 30-45 minutes before baking.
Bake at 325 degrees for approximately 40 minutes or til done.
Bread will be a medium brown.
Brush with melted butter when done (optional).","url":"https://recipe.bluelayer.org/recipe/23620/homemade-bread"},{"id":"23614","title":"Cranberry Wheat Bread","ingredients":"water, bottled, generic
oil, canola
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
beverages, protein powder whey based
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread machine pan in the order suggested by manufacturer.
Select basic whole wheat cycle; light/normal color setting.
(or equivalent for your machine).","url":"https://recipe.bluelayer.org/recipe/23614/cranberry-wheat-bread"},{"id":"23595","title":"Diabetic Shortbread","ingredients":"butter, without salt
sugars, granulated
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Cream butter with sugar in mixing bowl til soft and fluffy.
Stir in rice flour and all purpose flour until blended.
Roll on lightly floured board.
Cut into 1 1/2\" rounds.
Place on ungreased cookie sheets.
Prick with a fork (to form design if desired).
Bake 325F 25 mins til golden.","url":"https://recipe.bluelayer.org/recipe/23595/diabetic-shortbread"},{"id":"23569","title":"Slug's Low Cholesterol Oatmeal Bread Recipe","ingredients":"water, bottled, generic
oats
butter, without salt
honey
salt, table","directions":"Mix, set aside, cold till hot:","url":"https://recipe.bluelayer.org/recipe/23569/slugs-low-cholesterol-oatmeal-bread-recipe"},{"id":"23557","title":"Devonshire Splits","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Using a food-processor, a food mixer with a dough hook, or your hands, mix the dry ingredients, add the warm milk and melted butter and mix and knead to a smooth elastic dough.
Cover with lightly oiled polythene and leave to rise until doubled in size - about 1 hour in a warm place.
Knock back and knead again briefly.
Divide the dough into eight and shape into small round buns.
Space them well apart on a greased baking tray.
Cover and set aside to prove (rise) until light and puffy - about 20 minutes.
Bake for 15 to 20 minutes until golden brown.
Cool, then cut each bun down the middle, from top to bottom but not all the way through.
Split open and fill with cream and jam.
Be generous, allowing plenty of jam and no less than 1 oz clotted cream per bun.
Then dust with icing sugar.","url":"https://recipe.bluelayer.org/recipe/23557/devonshire-splits"},{"id":"23535","title":"Peanut Butter Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking soda
salt, table
peanut butter, smooth style, without salt
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425.
Whisk together the first 5 ingredients.
Work the peanut butter into the flour mixture with your hands, two knives or a pastry cutter until it resembles coarse meal.
Mix in the raisins.
Add the buttermilk and mix with a wooden spoon or your hands for about 2 minutes.
Dont overmix or it will become too stiff.
Let the dough sit for a few minutes for the buttermilk to soak into the oats.
Grease a baking sheet and place the dough on the baking sheet.
Use your hands or a spoon to shape the dough into a round loaf that is about 3-4 inches tall in the center.
Use a serrated knife to make a cross on top of the bread.
Bake for 35-40 minutes, until the loaf is golden brown and sounds hollow when tapped.
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack or prop the loaf on its side so the top and bottom of the loaf are both exposed to the air (so it doesnt get moist).","url":"https://recipe.bluelayer.org/recipe/23535/peanut-butter-irish-soda-bread"},{"id":"23507","title":"3 Minute Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
honey
vinegar, distilled","directions":"In a medium bowl dissolve the yeast in warm milk ( not hot).
Add the rest of the ingredients (very important, do not forget the vinegar) and stir well.
Pour dough into a 5 x 9 loaf pan.
Place into a cold oven and turn the heat to 400F.
DO NOT LET THIS DOUGH RISE BEFORE PUTTING INTO OVEN AND OVEN IS COLD.
Bake for 10 minutes then cut a slit in the top of the dough.
After 40 minutes of baking you can brush the top of the loaf with butter or an egg wash.
After 60 minutes reduce the heat to 350F then bake another 50 minutes.
Remove the bread from the pan and bake another 15-30 minutes.
Bread is done when it sounds hollow.","url":"https://recipe.bluelayer.org/recipe/23507/3-minute-whole-wheat-bread"},{"id":"23504","title":"Simple Everything Chicken Tenders","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
cookies, graham crackers, plain or honey, lowfat","directions":"Preheat oven to 400 degree's Fahrenheit.
Prepare a cookie sheet by covering with foil and spraying with cooking spray (e.g.
Pam).
Crush crackers into crumbs (I use the pulse setting in my blender to crush the crackers to a bread crumb consistency).
Makes about 2 cups of crushed crackers.
Place mayonnaise in one bowl.
Place crushed crackers in another bowl.
Dip chicken tender in mayonnaise (covering with thin layer of mayonnaise), and then dip chicken in crackers until covered with crackers.
Place chicken in prepared cookie sheet.
Repeat process for all chicken tenders.
Bake for 15-20 minutes, until chicken is cooked.","url":"https://recipe.bluelayer.org/recipe/23504/simple-everything-chicken-tenders"},{"id":"23502","title":"10-Grain Apple Cinnamon Rolls","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spices, cinnamon, ground
butter, without salt
water, bottled, generic
honey
butter, without salt
spices, cinnamon, ground
vanilla extract","directions":"Honey Topping:.
Make while the dough is rising.
Ingredient amounts are VERY rough and to taste.
Add honey, cinnamon, and butter to small saucepan and heat on medium for 5-10 minutes, watching that it doesn't boil over.
It will darken alot.
Remove from heat and allow to cool until it is the consistency of regular warm caramel, cool enough that you can dip a skewer in and taste.
Add vanilla to taste.
You may not want any at all, but strait honey is to strong for me, and the vanilla mellows it nicely.
You may want to warm it a little to drizzle it on the buns, but don't get it too hot.
Dough Per package directions:.
Add the yeast packet to the mix.
Add the oil and water and mix until combined.
Using the extra flour, knead for 8-10 minutes.
Place in oiled bowl, cover and let rise for 90 minutes.
Deviate from package directions:.
Punch down dough and roll thinly into a rectangle.
Keeping everything an inch away from the top edge so the batter will seal later, Spread the soft butter, sprinkle with cinnamon and sugar, spread apple butter.
Roll tightly away from you toward the top edge.
Lightly wet the top edge and seal the roll.
Cut into individual rolls with a bread knife.
Place approximately 1/2 inch apart in greased pan.
Cover and let rise for another 30 minutes.
Drizzle with topping.
Bake at 350 degrees for 35 minutes or until not squishy inside.
Allow to cool 15 minute.
Devour warm.
Options: Instead of using the topping during baking, coat rolls lightly with soft butter and dip in the honey caramel after baking.
These aren't exactly light and fluffy, the whole grain gives it a crunchiness and a thump-solid top, but mine were still moist underneath.
I think these will make a fairly healthy breakfast bun, good with coffee.","url":"https://recipe.bluelayer.org/recipe/23502/10-grain-apple-cinnamon-rolls"},{"id":"23476","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cornstarch
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 375 degrees Fahrenheit.
Add the flour, baking soda, baking powder, cornstarch, sugar and salt to a large bowl; mix well.
Add all of the buttermilk at once; stir until soft dough forms.
It might be a little lumpy, but don't worry about it at this point.
Pour contents of bowl out onto the counter.
Knead for a minute or so until blended.
Divide dough into two portions.
Shape each portion into a round loaf with lightly flattened tops.
Put loaves on large ungreased baking sheet, preferably the nonstick kind.
Sprinkle some additional flour on top of each loaf and with a sharp knife, cut a cross in two slashes across the top of each loaf.
Let the loaves sit for 10 minutes.
Bake for 40 minutes or until golden brown.
Makes 2 loaves.","url":"https://recipe.bluelayer.org/recipe/23476/irish-soda-bread"},{"id":"23454","title":"Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
oil, canola","directions":"Preheat oven to 350.
Combine dry ingredients.
Be sure to push baking powder through a strainer if it is pebbly.
Separately, combine milk, eggs and oil and whisk until well combined.
Add wet to dry and whisk to combine.
Pour into pan(s) (if nonstick, coat with veggie oil).
Bake for 30-50 minutes depending on the size of your pan(s).
Toothpick or paring knife will come out clean when done.","url":"https://recipe.bluelayer.org/recipe/23454/cornbread"},{"id":"23424","title":"Rice Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/23424/rice-bread"},{"id":"23417","title":"No Yeast Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
water, bottled, generic
vinegar, cider
sugars, granulated","directions":"Preheat oven to 400 degrees F.
Combine dry ingredients and mix.
Combine water and vinegar.
Add wet ingredients to dry and mix.
Turn dough out onto floured surface and knead for two or three minutes (no need to overdo it).
Shape into a round (about 1 1/2 to 2 inches high), then place on pan.
Dip a sharp knife into flour and cut an 'X' into the top of the loaf.
Bake 40 minutes.
Remove, and while hot, glaze with 1 tbsp melted or softened butter.","url":"https://recipe.bluelayer.org/recipe/23417/no-yeast-bread"},{"id":"23415","title":"Milk Chocolate Hearth Bread!","ingredients":"wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
spartan, real semi-sweet chocolate baking chips,","directions":"Put all of the ingredients in the bread maker and press start on the dough course.
Once done, take the dough out and leave to rest for 10 minutes.
Roll the dough out into a 20 x 20 cm square, cover with the filling and roll it up like a roll cake.
Make sure to secure the edges.
Making sure the dough doesn't dry out, prove for a second time until doubled in size.
Whilst preheating the oven to 180C, insert 5 slits onto the top of the dough and then bake for 25 minutes.
You can also make this with chocolate cream.","url":"https://recipe.bluelayer.org/recipe/23415/milk-chocolate-hearth-bread"},{"id":"23406","title":"Cranberry Orange Bread (ABM)","ingredients":"water, bottled, generic
cranberry juice, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
marmalade, orange
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened","directions":"Place everything except cranberries in bread machine in order recommended by the manufacturer.
Add cranberries during the add-in cycle.","url":"https://recipe.bluelayer.org/recipe/23406/cranberry-orange-bread-abm"},{"id":"23381","title":"Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic
leavening agents, baking soda
butter, without salt
salt, table","directions":"In a large Bowl dissolve the yeast, brown sugar and salt in the 375 ml warm water.
Add the flour and knead dough on a floured surface until smooth and elastic (at least 5 min).
Grease and leave to rise in a bowl, covered for about 1 hour.
After the hour passed, mix half a liter of warm water with the baking soda in a pan.
Cut dough into 12 pieces (or 24 if you want them a smaller size).
Roll each piece into a 30 cm rope as thin as you prefer them.
Twist into a pretzel shape, and dip into the soda solution.
Place on baking paper on a baking tray and let to rise for 20 minutes.
After they are baked, brush with melted butter and sprinkle with kosher salt.
Baking:.
Pre-heated oven at 230 degrees C in the middle of the oven until golden brown.","url":"https://recipe.bluelayer.org/recipe/23381/pretzels"},{"id":"23360","title":"Basic Pasta With Semolina (Eggless Pasta) Recipe","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Place both types of flour in a large mixing bowl and stir to mix well.
Make a well in the center of the flour mix and add in water a little at a time, stirring with your hands till a dough is formed.
You may need more or possibly less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread for 8 to 10 min till smooth and elastic.
Cover and let stand for 10 min at room temperature before using.","url":"https://recipe.bluelayer.org/recipe/23360/basic-pasta-with-semolina-eggless-pasta-recipe"},{"id":"23357","title":"Barley Florentine","ingredients":"shortening, vegetable, household, composite
barley, hulled
spices, basil, dried
spices, onion powder
spinach, raw
lemon juice, raw
spices, nutmeg, ground","directions":"Boil the first 4 ingredients together until the barley is tender.
Stir in the remaining ingredients and cook for 5 minutes longer.
Serve with some crusty French bread.","url":"https://recipe.bluelayer.org/recipe/23357/barley-florentine"},{"id":"23351","title":"French Bread With Roasted Garlic","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, garlic powder","directions":"Add water to the machine following with the rest of the ingredients as listed.
Be sure not to have the salt (place salt in a corner)and yeast touch.
Use the french bread setting press start.
When the dough cycle has finished remove dough from machine place it on a floured work surface.
Punch down divide into 2.
Start with one rolling into 7-8 X 3 inches.
Fold one third up lenghtwise and one third down then press.
Repeat twice more letting the dough rest in between foldings.
Gentle roll and stretch each piece to 11-13 inch loaf.
Place loaf on a lightly floured bread pan so it will keep its shape while rising.
Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
Slash tops with a sharp knife.
Place into a preheated oven at 450 degrees for 15-20 minutes.
In a pan below add a hand full of ice cubes.
Bake until golden brown.
Transfer to wire rack and cool.","url":"https://recipe.bluelayer.org/recipe/23351/french-bread-with-roasted-garlic"},{"id":"23336","title":"Simple Whole Wheat Sandwich Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
oil, canola
molasses
salt, table
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Place ingredients into machine according to the instructions for your specific machine.
Use the Whole Wheat setting and set the size to 1.5 lbs.
Start and let the machine do the work!
When the machine beeps, take out the bread, inhale deeply, and enjoy!","url":"https://recipe.bluelayer.org/recipe/23336/simple-whole-wheat-sandwich-bread"},{"id":"23330","title":"Sabrinas Homemade Tomato Sauce","ingredients":"tomatoes, red, ripe, raw, year round average
butter, without salt
bread crumbs, dry, grated, plain
salt, table
sugars, granulated","directions":"Cut the tomatoes in half lengthwise and remove the seeds.
Place in a large pot and add enough water to cover.
Boil over high heat for 20-30 minutes until the tomatoes are very soft.
Remove the tomatoes from the water and carefully remove the peels.
Discard the peels.
Heat the butter in a large wide pot over medium heat.
Add the bread crumbs and cook for about 5 minutes, stirring now and again, until golden.
Add the tomatoes and season with a bit of kosher salt and freshly cracked black pepper.
Cook for about 20 minutes over low heat, stirring every now and again.
Turn off the heat and blend the sauce using a hand mixer.
Alternatively, place the sauce in a blender in batches to blend.
Taste the sauce, and if needed, add a dash of sugar (mine did not require any).
Serve over your favorite pasta and enjoy!
Recipe created by Sabrina Garibian of RhodeyGirl Tests.","url":"https://recipe.bluelayer.org/recipe/23330/sabrinas-homemade-tomato-sauce"},{"id":"23313","title":"Broccoli with Almond Breadcrumb Topping","ingredients":"broccoli, raw
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
nuts, almonds
spices, basil, dried
spices, oregano, dried
salt, table
spices, pepper, black","directions":"Preheat oven to 450 degrees.
Cook the broccoli in boiling water for 2 minutes, and drain.
rinse with cold water, and drain well.
Place the broccoli in an 11 x 7 inch baking dish.
Combine the breadcrumbs, cheese, almonds, basil, oregano and 1/4 teaspoon each salt and black pepper, and sprinkle the crumb mixture evenly over the broccoli.
Bake at 450F degrees for 15 minutes or until the topping is golden.","url":"https://recipe.bluelayer.org/recipe/23313/broccoli-with-almond-breadcrumb-topping"},{"id":"23311","title":"Durham Pikelets","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
lard
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Sift the flour, soda, cream of tartar and salt together into a bowl, then rub in the lard until the mixture resembles fine breadcrumbs.
Make a well in the center and add the buttermilk or milk, beating lightly to give a dropping consistency.
Drop the mixture, in spoonfuls on to a hot well greased griddle or frying pan and cook picketlets for about 4 minutes on each side until golden brown.
Keep warm, wrapped in a clean tea towl and serve hot, spread with plenty of butter.","url":"https://recipe.bluelayer.org/recipe/23311/durham-pikelets"},{"id":"23309","title":"Herbed Pita Bread - No Fat No Sugar","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, basil, dried
spices, oregano, dried
salt, table
water, bottled, generic","directions":"Add all ingredients in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturers instructions.
Preheat the oven to 500 degrees.
At the end of the dough cycle divide the dough into 8 equal pieces.
On a floured board with floured fingers, press each piece into a circle.
Use a floured rolling pin to roll each into a very think 6 inch circle.
Do not roll more than absolutely necessary, or they will not puff up.
Place on non stick baking sheets.
DO NOT LET RISE.
Immediately bake until each pita puffs up and browns, about 12 to 15 minutes.
Preparation time will depend on the length of your dough cycle in your bread machine, plus rolling time.
Turn over half way through cooking, to get a bit of colour on both sides.","url":"https://recipe.bluelayer.org/recipe/23309/herbed-pita-bread-no-fat-no-sugar"},{"id":"23290","title":"Shrimp Di Santo","ingredients":"crustaceans, shrimp, raw (not previously frozen)
spices, garlic powder
salt, table
oil, olive, salad or cooking
delallo, italian seasoned breadcrumbs,","directions":"Peel shrimp, and devein, if desired; place in a large bowl.
Sprinkle with garlic and seasoned salt, tossing to coat.
Add olive oil, tossing well.
Sprinkle with breadcrumb mix, and toss to coat.
Arrange shrimp in an even layer in a olive oil-greased 15\" x 9\" jellyroll pan.
Bake at 400 degrees F for 20 minutes, stirring twice.
Serve Warm.
See recipe for Italian Breadcrumb Mix.","url":"https://recipe.bluelayer.org/recipe/23290/shrimp-di-santo"},{"id":"23289","title":"Buttermilk Dill Bread (Bread Machine)","ingredients":"milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, granulated
dill weed, fresh
salt, table
spices, pepper, black
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place all ingredients in order suggested by manufacturer.
Select basic bread setting.
Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).","url":"https://recipe.bluelayer.org/recipe/23289/buttermilk-dill-bread-bread-machine"},{"id":"23283","title":"Savory Shortbread Crackers","ingredients":"nuts, pecans
cranberries, dried, sweetened
butter, salted
salt, table
spices, pepper, black
spices, pepper, red or cayenne
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Note: The listed prep time is simply for preparing the dough.
The dough then needs to be refrigerated for 2-24 hours before slicing.
Toast the nuts on a dry pan in a 350 F oven for 10-15 minutes until aromatic and flavorful.
While the nuts are toasting, coarsely chop then cover the Craisins with boiling water in a small bowl.
Let them soak/soften for 10-15 minutes.
Drain, pat dry and allow Craisins and nuts to cool while proceeding with next steps.
In a medium sized bowl, beat butter, salt, black and red pepper until fluffy.
Add cheese(s) and mix until all is creamed together.
Add flour a little at a time and mix until combined.
With mixer on low, or with a wooden spoon, gently stir in the nuts and Craisins.
Divide dough in half and roll each half into a log about 2 inches in diameter.
Wrap each log in cellophane and refrigerate at least 2 hours.
Chilling for 24 hours is better, but youre just looking for the dough to be firm enough to cut.
Remove plastic wrap and slice logs into 1/4 inch rounds.
Place rounds about an inch apart on a parchment lined baking sheet and bake at 350 F for 12-14 minutes or until golden brown.
Remove from pan and allow to rest on cooling racks until room temperature.
Store in an airtight container for up to a month.
Good luck keeping them around for very long.
They disappear quickly!
The baby shower I was attending had lots of sweets planned, so I wanted to bring something savory.
Shortbread cookies are a favorite of ours, so removing the sugar and adding crunchy nuts, sweet/tart Craisins and pungent sharp cheese really fit the bill.
These were a huge hit and the only complaint was that people couldnt stay out of them!","url":"https://recipe.bluelayer.org/recipe/23283/savory-shortbread-crackers"},{"id":"23279","title":"Whole Wheat Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Stir together yeast, honey and 1/2 cup of warm water ina large bow; stir until dissolved.
Let stand for about 10 minutes; until water is frothy.
Combine flours in a large bowl.
Whisk 1/2 cup flour mixture into yeast mixture until smooth.
Cover with plastic wrap and let rise in warm draft-free area until doubled in bulk and bubbly; about 45 minutes.
Stir in oil, salt and remaining 3/4 cup warm water and remaining flour mixture into yeast mixture until a dough forms.
Knead dough on floured surface (or with a Kitchen Aid mixer), adding just enough additional flour to form a smooth elastic ball; about 8 minutes.
Form dough into a ball, transfer to an oiled large bowl, and turn to coat with oil.
Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk; about 1 hour.
Lightly sprinkle corn meal on two baking sheets or pizza peel.
Once doubled, punch down and cut into 8 pieces.
Flatten balls on floured surface, then roll out into a 6 1/2 to 7 inch round.
.
Transfer rounds to baking sheets sprinkled with cornmeal.
Cover with non terry cloth towels and let stand at room temperature for 30 minutes.
Place baking stone (or cookie sheet) on rack in the lower third of oven and preheat oven to 500F .
Tramsfer 4 pitas, one at a time, to the preheat baking stone.
(Pitas can also be baked directly on an oven rack.
).
Bake until puffed and pale golden, about 2 minutes.
Turn over with tongs and bake for 2 minute more.
Cool pitas on a rack for 2 minutes, then stack and wrap looslely in a kitchen towel to keep warm.
Bake each circle for 4 minutes until the bread puffs up.
Storing Pita Bread:.
Pitas can be baked up to a week in advance and frozen.
.
To Freeze be sure to wrap in foil, and place in a sealed plastic bag and seal, and freeze.
Thaw, still wrapped, before reheating.
Heat wrapped in foil for 10 - 12 minutes in a 350 degrees F oven.","url":"https://recipe.bluelayer.org/recipe/23279/whole-wheat-pita-bread"},{"id":"23265","title":"Easy Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
alcoholic beverage, beer, regular, all
spices, caraway seed
butter, without salt","directions":"Preheat oven to 375F
Generously grease a 9 X5-inch loaf pan.
In a large mixing bowl, combine flour, baking powder, sugar and salt.
Blend dry ingredents thoughly.
With an electric mixer set at low speed, gradually pour in beer.
Beat until well moistened.
Stir in caraway seeds.
Pour into prepared pan and bake for 35 to 45 minutes, or until the surface is nicely browned.
Whn a wooden pickinseted near center comes out clean; transfer bread to a cooling rack.
Brush top with melted butter.
Let stand for 10 minutes, then turn out.
Serve hot or complete cooling on rack.","url":"https://recipe.bluelayer.org/recipe/23265/easy-beer-bread"},{"id":"23263","title":"Cranberry Shortbread Bars with Almond Streusel Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
salt, table
butter, without salt
nuts, almonds
cranberries, dried, sweetened
sugars, granulated
water, bottled, generic
orange juice, raw","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.
Cut an 8-by-16-inch piece of parchment paper.
Line an 8-by-8-inch baking pan with the piece of parchment so that the 2 long ends hang over the edges.
Be sure to fit the parchment as smoothly as possible into the dish, snugly pressing it into the corners; set the pan aside.
Place the measured flour, sugar, and salt in a food processor fitted with a blade attachment and pulse briefly to combine.
Scatter the butter pieces over the flour mixture and pulse to break up the butter, about 10 (1-second) pulses.
Process until large clumps of dough form, about 30 to 45 seconds.
Transfer the dough to the prepared baking pan and, using the base of a measuring cup or a glass, press it evenly into the pan (dip the cup or glass in flour if it starts to stick to the dough).
Prick the dough all over with a fork.
Bake until the crust is fully set and just starting to brown on the edges, about 25 minutes.
Meanwhile, make the streusel and filling.
Whisk the flour, sugars, and salt in a medium bowl until combined.
Add the butter and, using your fingers, squeeze the flour mixture and butter together until they form large clumps and all of the flour is totally incorporated into the butter, about 5 minutes.
(Make sure there are no dusty bits at the bottom of the bowl.)
Add the almonds and use your fingers to evenly incorporate.
Break the large clumps into irregularly shaped pieces about the size of kidney beans.
Cover and place in the refrigerator.
Place the cranberries, sugar, and water in a medium saucepan over medium-high heat and bring to a boil, stirring occasionally.
Reduce the heat to medium low and simmer until the cranberries are starting to fall apart and the liquid has become thick and syrupy, about 8 minutes.
Remove the pan from the heat and stir in the zest.
When the shortbread is done, remove the pan to a wire rack.
Reduce the oven temperature to 325 degrees F.
Pour the filling over the hot shortbread and spread it into an even layer.
Evenly sprinkle the streusel over the top and gently press it into the filling.
Bake until the filling is bubbling and the streusel is golden brown, about 25 to 30 minutes.
Transfer the pan to a wire rack and let it cool for 30 minutes.
To remove the slab and cut it into bars, run a paring knife along the 2 exposed edges of the pan.
Grip the parchment hanging over the edges, pull the slab out of the pan, and transfer it to a cutting board.
Let it cool completely, about 30 minutes more.
Remove and discard the parchment.
Cut the slab into 32 (2-by-1-inch) rectangles.","url":"https://recipe.bluelayer.org/recipe/23263/cranberry-shortbread-bars-with-almond-streusel-recipe"},{"id":"23254","title":"Brown Bread Country Living Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
wheat germ, crude
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 400'E Grease a 9- by 5- by 3-inch loaf pan.
In large bowl, combine flours, sugar, wheat germ, baking soda, and salt.
With pastry blender or possibly 2 knives, cut in butter till mix resembles coarse crumbs.
Add in buttermilk and mix lightly with fork just till mix clings together and forms a soft dough; don't ovennix.
Shape dough into an 8-inch roll and fit into greased loaf pan.
Bake bread 40 to 45 min or possibly till browned and loaf sounds hollow when gently tapped on top.
Cold completely on wire rack before serving.","url":"https://recipe.bluelayer.org/recipe/23254/brown-bread-country-living-recipe"},{"id":"23237","title":"Basic Bread Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Place the warm water in a warm mixing bowl and add the yeast.
Stir to dissolve the yeast, and let stand 3 minutes.
Add the salt and the sugar and stir to combine.
Add the flour and the olive oil and mix, using your hands until the dough comes together in a form that you can knead into a ball without the dough sticking to your fingers.
Wash and dry your hands.
Remove the dough ball from the mixing bowl and place on a smooth cutting board.
Knead the dough, occasionally dusting it with a teaspoon of flour at a time, until you form a smooth, firm, homogenous ball, about 15 minutes.
Place the dough ball into a lightly oiled bowl and cover it with a clean kitchen cloth.
Place the bowl in a warm area (like above the refrigerator) to rise until the dough is doubled in size, about 2 hours.
At this time, punch the dough down, and divide it into 4 equal pieces.
The dough is now ready for use.","url":"https://recipe.bluelayer.org/recipe/23237/basic-bread-dough"},{"id":"23211","title":"Basic Country Mustard Recipe","ingredients":"mustard, prepared, yellow
mustard, prepared, yellow
water, bottled, generic
vinegar, red wine
salt, table","directions":"r>INSTRUCTIONS: Grind the mustard seeds to the texture you desire.
(There is no ``correct'' texture.)
Mix the mustard pwdr and grnd seeds with the water.
Let sit for 10 min.
Add in the vinegar and salt; blend well.
Chill overnight before us ing.
Yields about 1 c.
NOTES : Makes 1 c. ``Lost Arts: A Cook's Guide to Making Vinegar, CuringOlives, Crafting Fresh Goat Cheese and Simple Mustards, Baking Bread and 4/26/95.
Author suggestions using a cheap coffee grinder for spices and seeds.","url":"https://recipe.bluelayer.org/recipe/23211/basic-country-mustard-recipe"},{"id":"23201","title":"Yogurt Pull-Apart Bread","ingredients":"wheat flours, bread, unenriched
yogurt, greek, plain, nonfat
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
sugars, powdered
lemon juice, raw","directions":"Put all the ingredients except for the ones marked in a bread machine, and select the \"dough\" program.
Leave it up to the machine until the 1st rising is complete!
Divide the dough into equal pieces (the number is up to you), round off each piece and rest for 15 to 20 minutes.
THE dough is rather sticky, but keep working on it!
Deflate the dough again, and round off each portion once more.
Put the dough balls in the baking pan, mist with water and leave for the 2nd rising, about 40 to 50 minutes.
Put the pan in a bag or something to prevent the dough from drying out.
I use a shower cap that I got at a 100 yen shop.
When the dough has doubled in volume and has filled up the pan, it's done rising.
I start preheating the oven 6-7 minutes before the dough has finished rising, since that's how long it takes my oven to heat up.
Use that as a guideline.
Bake for 10 minutes at 180C, then lower the temperature to 170C and bake for another 5 to 10 minutes.
Adjust the baking times to your oven.
Make the icing with the ingredients.
I brushed it on with a pastry brush, but you can also drizzle it on - it wil look very nice.
Adjust the consistency of the icing to taste.
When the bread has cooled down a bit, brush with the icing.
The amounts given will just cover the top of the loaf.
If you don't work fast it will be hard to brush the icing on.
Incidentally, my oven has a turntable, and I baked the bread in a frying pan with a removable handle.
Since the oven has a lot of space between the ceiling and the top of the bread, the bread came out in the color shown in the top photo.
If it looks like the top of your loaf is browning too fast, cover with aluminum foil.
These are handy to have baking tools.
From the top right going counterclockwise: a notepad to make notes; a calculator; shortening in a tube; an oil spreader; clothespins; protective gloves; a silicon pastry brush; an ice cream scooper; a stick to mix up egg; a shower cap.
I try to adapt all kinds of tools.
Attention: If you use yogurt that's been in the refrigerator for a while, it may become watery and hard.
This makes a big difference in the dough.
I used yogurt that was just bought.
If the dough is too stiff, adjust with more yogurt or milk.","url":"https://recipe.bluelayer.org/recipe/23201/yogurt-pull-apart-bread"},{"id":"23190","title":"Romano's Macaroni Grill Rosemary Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, rosemary, dried
butter, without salt","directions":"Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
Mix in 1 T butter, salt, and 2 cups of flour.
Add one tablespoon of the fresh chopped rosemary.
Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
Add more flour if necessary.
Oil a bowl, put dough in it and cover with a towel.
Let dough rise in a warm place for one hour until doubled.
Punch down dough and divide in half.
Let dough rest about 5 minutes.
Spray baking pan or cookie sheet with cooking spray.
Shape the dough into 2 small rounded oval loaves.
Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375F.
Bake for 15 to 20 minutes, until lightly browned.
Carefully remove from oven, brush with remaining butter (and salt if desired.
).","url":"https://recipe.bluelayer.org/recipe/23190/romanos-macaroni-grill-rosemary-bread"},{"id":"23186","title":"Toasty Cheese Ravioli","ingredients":"cheese, parmesan, hard
butter, without salt
delallo, italian seasoned breadcrumbs,
spices, rosemary, dried","directions":"Slightly under-cook ravioli in boiling water and drain.
In a large skillet, heat butter and let brown slightly.
Add ravioli.
Saute until brown.
Mix breadcrumbs with rosemary and add to skillet to coat ravioli.
Serve with favorite dipping sauce.","url":"https://recipe.bluelayer.org/recipe/23186/toasty-cheese-ravioli"},{"id":"23164","title":"Cornbread Heaven (Vegan, Gluten Free)","ingredients":"cornmeal, degermed, unenriched, yellow
nuts, almonds
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cornstarch
water, bottled, generic","directions":"Finely chop the almonds, the add them (dry) to a blender.
Blend until a fine meal consistency.
Add the water and blend until smooth.
Do not strain.
In a glass baking bowl or cassarole dish, combine all dry ingredients.
Blend well.
Add the heavy almond milk mixture from the blender to the bowl of dry ingredients.
Blend well.
Bake at 400 deg F, 12-15 minutes, until golden on top.
(No need to preheat or grease anything.
).","url":"https://recipe.bluelayer.org/recipe/23164/cornbread-heaven-vegan-gluten-free"},{"id":"23162","title":"Iraqi Date and Nut Cake Gilacgi","ingredients":"dates, deglet noor
water, bottled, generic
honey
lemon juice, raw
spices, cinnamon, ground
nuts, walnuts, english
delallo, italian seasoned breadcrumbs,
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
vanilla extract
butter, without salt
butter, without salt","directions":"Combine dates and water in a small saucepan.
Bring water to a boil; simmer 5 minutes, stirring constantly.
Stir in honey, lemon juice, cinnamon and nuts.
Remove from heat.
Preheat oven to 400F Butter a round 8 1/2 inch cake pan; sprinkle with breadcrumbs.
In a large bowl, combine semolina, farina or Cream of Wheat; flour; baking powder and sugar.
Sprinkle vanilla over mixture.
Stir in butter.
Spoon half of the mixture into buttered cake pan; press over bottom and up side of pan.
Spoon date mixture evenly over top.
Sprinkle remaining flour mixture over date mixture.
Bake in center of oven 35 to 40 minutes or until golden brown.
Cool, then slice.
Makes 6 to 8 servings.
Best of International Cooking.","url":"https://recipe.bluelayer.org/recipe/23162/iraqi-date-and-nut-cake-gilacgi"},{"id":"23150","title":"Fruited Butter","ingredients":"blackberries, raw
butter, without salt
sugars, powdered","directions":"Mix together all the ingredients; beat until soft and lumpy.
Spread on toast, biscuits, bagels, quick breads, etc.
Store in the refrigerator (I don't know how long this keeps because there is never any left-over).","url":"https://recipe.bluelayer.org/recipe/23150/fruited-butter"},{"id":"23126","title":"Peas with Sauteed Bread Crumbs","ingredients":"onions, raw
water, bottled, generic
peas, green, frozen, unprepared
butter, without salt
bread crumbs, dry, grated, plain","directions":"In a small saucepan simmer the onion in the water, covered, for 4 minutes, stir in the peas, and simmer the mixture, covered, for 4 minutes, or until the peas are just tender.
In a small heavy skillet heat the butter over moderately high heat until the foam subsides, add the bread crumbs, and saute them, stirring, for 3 minutes, or until they are golden.
Drain the pea mixture, add it to the bread crumbs with salt and pepper to taste, and saute the mixture, stirring, for 1 minute.","url":"https://recipe.bluelayer.org/recipe/23126/peas-with-sauteed-bread-crumbs"},{"id":"23125","title":"French Baguette","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In a large mixing bowl, sprinkle yeast and sugar over the warm water and let sit until it becomes foamy, about 5 minutes.
Add 2 cups of the flour and the salt and mix until well combined.
Add the remaining 2 cups flour and combine until dough is stiff.
There may be some flour that doesnt get incorporated into the dough.
This is okay.
On a lightly floured surface, knead dough until it is smooth and elastic, about 68 minutes.
Add more flour as necessary to keep the dough from sticking.
Add 1/2 tablespoon olive oil to a large, deep bowl and transfer dough to bowl, turning once to lightly cover all sides of the ball of dough with the oil.
Cover bowl lightly with plastic wrap until the dough has doubled in size, about 12 hours.
Preheat oven to 400 degrees F.
Lightly oil a flat baking sheet with remaining olive oil.
Punch down the dough and form into a long loaf, long enough to cover the entire diagonal of the baking sheet.
The dough will be about 3 inches wide.
If you prefer more stick-like baguettes, separate the dough in half and make 2 loaves instead.
Let dough rise another 30 minutes, uncovered.
Make 3 to 4 diagonal slits/slashes using a sharp knife.
Lightly brush the top of the loaf (or loaves) with water.
Bake 1525 minutes or until golden on top.
Cool on a wire rack.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/23125/french-baguette"},{"id":"23123","title":"Whole Wheat Gingerbread Men Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table
seeds, flaxseed
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract","directions":"In a medium bowl, whisk together whole wheat flour, brown sugar, baking powder, ginger, cinnamon, cloves, and salt.
In a separate bowl, whisk together flax, water, milk, applesauce, and vanilla.
Add milk mixture to flour mixture and stir just until combined.
Pour onto a hot griddle using a 1/4 cup scoop.
Cook until golden brown on both sides.
If desired, use a gingerbread man cookie cutter to create shaped pancakes.
Note: an egg can be used instead of the flax seed and water.","url":"https://recipe.bluelayer.org/recipe/23123/whole-wheat-gingerbread-men-pancakes"},{"id":"23121","title":"Mustard Wheat Rye Sandwich Bread","ingredients":"water, bottled, generic
mustard, prepared, yellow
oil, olive, salad or cooking
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Place all the ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic or White Bread setting, and start the machine.","url":"https://recipe.bluelayer.org/recipe/23121/mustard-wheat-rye-sandwich-bread"},{"id":"23117","title":"Burlap Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oats
wheat germ, crude
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
water, bottled, generic
molasses
butter, without salt","directions":"In mixing bowl, combine 2 cups of the flour, yeast, oatmeal, wheat germ, bran cereal and salt.
Mix well.
In saucepan, heat water, molasses and butter until warm (butter does not need to melt).
Add this to the flour mixture.
Blend at low speed until moistened, beat 3 minutes at medium speed.
By hand, gradually stir in remaining flour to make a firm dough.
Knead on floured surface until smooth and elastic (5 minutes or so).
Place in greased bowl, turning to grease top.
Cover.
Let rise in warm place until doubled (about 1 hour).
Punch down dough.
Divide into two parts.
On lightly floured surface, roll each half into roughly a 14\" x 7\" rectangle.
Starting with the shorter side, roll up tightly, pressing dough into roll with each turn.
Pinch edges and ends to seal.
Place in greased 9\" x 5\" loaf pans.
Cover and let rise until doubled (about 1 hour).
Bake in an oven preheated to 375 F for 35-40 minutes, or until golden brown and loaves sound hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/23117/burlap-bread"},{"id":"23109","title":"Bread Machine French Bread Dough","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic
sugars, granulated","directions":"Add Water to your bread machine first, then add the sugar, salt, flour and yeast.
Put it on your dough cycle.
Check consistency of dough during cycle as you may need to add a little water or flour depending on your bread maker.
When complete, roll dough out to a 12in long loaf of bread and allow to rest on a lightly floured baking sheet covered by a towel for 1 hour.
With a knife cut three diagonal slashes across the top of the bread and then glaze.
Bake in a preheated oven at 400F/205C for 15 to 20 minutes or until done.
Allow to cool on wire tray, then enjoy.","url":"https://recipe.bluelayer.org/recipe/23109/bread-machine-french-bread-dough"},{"id":"23105","title":"Delicious Homemade White Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"Take a huge mixing bowl and add in your water, oil, salt and sugar.
Mix well until all sugar and salt are melted.
Then add 13 cups of the flour and sprinkle yeast on top.
Mix with a wooden spoon until you no longer can and then start kneading by hand adding the last 2 cups of flour gradually.
Knead well for about 5- 10 minutes until your dough is smooth and easy to knead.
You might have to add a little more flour if your dough is still sticky after kneading for a bit.
When the dough is thoroughly kneaded pour your 2 tbs's of oil into the bottom of your bowl and roll your big ball of kneaded dough around in it coating all sides well.
Let dough rise till doubled in size then punch it down and knead it again just a bit to get the air bubbles out.
Then divide it into 6 equal portions.
Knead each ball of dough slightly and shape into loaf then place in buttered loaf pans.
Then set each pan into your (turned OFF) oven for about 30 minutes, or until they rise nice and big and juicy looking:).
Then take them out of your oven and preheat it to 350F When your oven is fully heated up return your risen loaves into your hot oven and bake for about 15 minutes!
It's as simple as that!","url":"https://recipe.bluelayer.org/recipe/23105/delicious-homemade-white-bread"},{"id":"23091","title":"Orange Molasses Bread","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
orange juice, raw
shortening, vegetable, household, composite
molasses","directions":"Sif together flour, sugar, soda, baking powder, and salt.
Add nuts.
Combine evaporated milk, orange rind, orange juice, shortening, and molasses.
Add to flour mixture all at once.
Stir just to blend.
Turn into a greased and wax-paper lined 9 x 5 x 3 loaf pan.
Bake at 325F (160C) for one hour and 15 minutes.
Makes 1 loaf.","url":"https://recipe.bluelayer.org/recipe/23091/orange-molasses-bread"},{"id":"23056","title":"Whole Wheat Pita","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
salt, table
vital wheat gluten
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Place the water, yeast, honey and salt into a large mixer with standard mixing blade.
Mix well.
Add one cup of bread flour, one cup of whole wheat flour, and the gluten.
Mix well, don't be afraid to let it run a couple of minutes.
It will work up the gluten.
Add another cup flour and mix well.
The dough should be sticky and a bit stringy.
When the blade is raised the dough should come off the blade with ease.
It may almost peeling itself away.
This is due to the gluten.
Do so and replace with a dough hook.
Add the last of the flour, due to weather and humidity of your climate it may take a smidge (tablespoon) more or less flour or warm water until you get the texture you need.
Let the mixer run for 3-5 minutes or until the dough is soft and springs back when touched.
Remove the dough to a dry lightly dusted surface and hand knead for a few minutes.
Relax and enjoy the soft firm texture.
Separate the dough into 8 portions.
Set the dough aside and cover with a non terry linen for 30 minutes.
Roll down each ball with your palm on a dusted surface forming a small disc.
Then, with a rolling pin form 8, 7 inch diameter discs.
They should be around 1/4 inch thick.
Set aside and cover with a damp linen.
Let them rest for 15 minutes.
While they rest put a stone or a baking sheet into your oven and turn the oven on to 450 degrees.
I highly recommend a stone if you use this recipe often.
After the fifteen minutes starting with the first pita you rolled out, put a few of them onto the stone or sheet.
Do not crowd!
They need the circulated air.
Cook each pita for 6 minutes or until they puff in the center.
Do not brown them.
When they fully puff they are done.
Remove them with tongs and place on a rack and cover with the damp linen.
Put the next batch in working from the first rolled to the last.
When cool Cut in half and fill with your favorite goodies.
We love them warm stuffed with hummus, cucumbers, parsley, and tomatoes.
Store extras in a plastic zip bag.","url":"https://recipe.bluelayer.org/recipe/23056/whole-wheat-pita"},{"id":"23052","title":"Basic Wheat Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Either on the stove or in the microwave, warm up the water, butter, brown sugar and salt to 110-115 degrees.
make sure butter is melted.
In mixing bowl combine 2 cups flour (either one) and yeast.
Pour water mixture into flour mixture.
With Paddle attachment, mix until combined.
Switch to dough hook and add flour 1/2 cup at a time.
until dough becomes a ball and is smooth and elastic.
Place dough in a greased bowl and cover with a light cloth.
Let rise until doubled in size, about 90 minutes.
Gently punch down dough and remove from bowl.
Let dough rest for 10 minutes then form into loaf shape.
Place in greased loaf pan.
Cover loosely with greased (I used spray) plastic wrap.
Let rise for another 30 minutes, until loaf is risen about 1 inch above rim of pan.
Bake in preheated 375 degree oven for 30 minutes, then cover top with foil and bake for an additional 10 minutes.
Let cool in pan for 30 minutes before removing to racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/23052/basic-wheat-bread"},{"id":"23012","title":"100% Rye Sourdough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
water, bottled, generic
salt, table","directions":"Mix together all of the ingredients in a bowl with a wooden spoon to form a sticky batter
Beat hard to try and develop some gluten for 10 mins
Rest for 30 mins
Beat again for 10 more mins
Cover and place in the fridge overnight
Remove from fridge, fold the mixture over itself a few times with a spatula, cover and leave and room temperature for 2-3 hours
Return to fridge for another night
Remove from fridge scrape onto a heavily (rye) floured surface and with floured hands, gently shape into a rough ball shape.
Flour a banneton and add the 'dough'.
Cover and leave for 6 hours at room temperature
With half an hour to go, preheat oven to max (around 240C)
Turn out the dough onto a baking tray or stone and score
Throw a cup of water into the bottom of the oven
Add the dough to the oven and shut the door, trapping the steam
Turn oven down to 210C for 20 mins
Reduce temperature to 200C and bake for a further 20 mins
Allow to almost completely cool before enjoying with smoked fish.
If you dont have any smoked fish, just throw the bread away.","url":"https://recipe.bluelayer.org/recipe/23012/100-rye-sourdough"},{"id":"23009","title":"Pork Tenderloin With Mustard Sauce Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, ginger, ground","directions":"Preheat oven to 350 degrees.
Rub pork tenderloin with grnd ginger and place shallow baking pan.
Bake 30 to 40 min or possibly till tender.
Combine sauce ingredients.
During last 10 min of cooking, brush with sauce.
When tenderloin is done, remove from oven and brush with sauce again.
Cold completely.
After meat has been cooled, place meat and sauce in a plastic bag and seal.
Chill at least 2 hrs or possibly overnight.
Slice paper thin.
Serve with crackers or possibly warm French bread and mustard and kiwi fruit and mandarin oranges.","url":"https://recipe.bluelayer.org/recipe/23009/pork-tenderloin-with-mustard-sauce-recipe"},{"id":"23001","title":"Bread Machine Mock Dark Rye Bread","ingredients":"water, bottled, generic
oil, corn, peanut, and olive
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, brown
cocoa, dry powder, unsweetened
spices, caraway seed
wheat flours, bread, unenriched","directions":"Place ingredients in the pan of the bread machine in the order recommended by your bread machine manual.
Select the BASIC or WHITE BREAD cycle, 1 1/2 pounds and press START.
Monitor the first few minutes of kneading.
If necessary to form a smooth, non-stick dough ball, add more flour or water a tablespoon at a time, as needed.
Makes one 1 1/2 lb loaf.","url":"https://recipe.bluelayer.org/recipe/23001/bread-machine-mock-dark-rye-bread"},{"id":"22989","title":"Gingerbread Eggnog Steamer","ingredients":"syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
eggnog","directions":"Combine ingredients together.
Top with whipped cream.
Dust with nutmeg.","url":"https://recipe.bluelayer.org/recipe/22989/gingerbread-eggnog-steamer"},{"id":"22975","title":"Sun Dried Tomato Focaccia","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
tomatoes, sun-dried
oil, olive, salad or cooking
cheese, parmesan, hard
spices, rosemary, dried
spices, garlic powder
cheese, mozzarella, low sodium","directions":"Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into bread machine in the order suggested by the manufacturer.
Set to Dough cycle, and start the machine.
Dough will be 1/2 pound.
When the bread machine has finished the Dough cycle, take the dough out.
Knead for 1 minute by hand.
Place in an oiled bowl, and turn a few times to coat the surface of the dough.
Cover with a damp cloth, and let rise for 15 minutes in a warm place.
Dust a 10 x 15 inch baking tray with cornmeal.
Roll out dough to fit the pan.
Make indentations in the dough with your finger tips.
Brush top surface with oil, and cover with a damp cloth.
Allow to rise for 30 minutes.
Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.
Bake at 400 degree F (205 degrees C) for 15 minutes, or until nicely browned.
Cool slightly, and cut into squares for serving.","url":"https://recipe.bluelayer.org/recipe/22975/sun-dried-tomato-focaccia"},{"id":"22971","title":"Cheese Naan Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
cheese, parmesan, hard
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the bread flour, cake flour, yeast, granulated sugar and salt (keep it away from the yeast) in a bowl.
Pour the lukewarm water over the yeast.
Knead for a little while and add the vegetable oil.
Keep kneading for 10 minutes.
Add the grated cheese, and knead for another 5 minutes.
Form into a smooth ball, seams down in a lightly oiled bowl, and cover the bowl with plastic wrap or a tightly wrung moistened kitchen towel.
Use the oven's dough-rising setting or put the bowl in a warm place, and let it rise for 40 to 60 minutes.
When the dough has doubled in volume, and you've poked your finger in the middle, deflate it lightly.
Divide into 4, round off each portion and rest for 10 minutes.
Form the dough into teardrops, and flatten with a rolling pin or stretch with your hands.
Put the naan in a heated frying pan, cover with a lid and cook for 6 to 8 minutes over low heat.
Flip the naan over and cook on the other side for 3 to 4 minutes.
Repeat the same steps with the remaining portions.
Serve freshly cooked naan with curry, or eat on its own.
If it gets cold, reheat it in a toaster oven to make it crispy-light again.","url":"https://recipe.bluelayer.org/recipe/22971/cheese-naan-bread"},{"id":"22951","title":"Pub Bread","ingredients":"leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 350 F. In a large bowl, mix flour, sugar and beer.
Grease a loaf pan with 1 tablespoon butter.
Put dough in loaf pan and bake for 45 minutes.
Melt remaining butter and pour over the top of the bread.
Return bread to the oven and continue baking for 10 more minutes.","url":"https://recipe.bluelayer.org/recipe/22951/pub-bread"},{"id":"22947","title":"Parmesan Thin Crust Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
cheese, parmesan, hard
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all the ingredients in the bread pan of bread machine.
Process according to manufacturer's instructions for a dough setting.
Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 minutes.
Prepare your favorite toppings.
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface.
Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
NOTE: Dough may be refrigerated at this point and stored until ready to use.
To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it.
Store no longer than 7 to 10 days, or if frozen for up to 2 months.
If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
Roll and stretch the dough into a 14-inch circle.
Place the dough on the prepared peel.
Brush the dough with some olive oil and layer your ingredients.
Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
Makes 1 large pizza or 16 servings.","url":"https://recipe.bluelayer.org/recipe/22947/parmesan-thin-crust-pizza-dough"},{"id":"22944","title":"Sweet Coconut Curry Bread (Abm)","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
salt, table
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, curry powder
wheat flours, bread, unenriched","directions":"Add all ingredients to bread machine in order recommended by manufacturer.
Bake on regular cycle, rapid-bake cycle, or delayed cycle.
Don't use sweet bread cycle.","url":"https://recipe.bluelayer.org/recipe/22944/sweet-coconut-curry-bread-abm"},{"id":"22925","title":"Rich Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375.
Whip butter, stir in cornstarch, flour, and sugar.
Beat low for 1 minute, then on high for 3-4 minutes.
Then I just squish is all together into a ball with my hands!
Roll 2 inch pieces into balls and place on ungreased cookie sheet.
Flatten slightly with fork.
Bake for 12-15 minutes but do not bake until browned.","url":"https://recipe.bluelayer.org/recipe/22925/rich-shortbread-cookies"},{"id":"22918","title":"Zucchini Bread - Bread Machine","ingredients":"milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
squash, summer, zucchini, includes skin, raw
onions, spring or scallions (includes tops and bulb), raw
peppers, sweet, green, raw
cheese, parmesan, hard
sugars, granulated
salt, table
spices, pepper, black
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
squash, summer, zucchini, includes skin, raw
onions, spring or scallions (includes tops and bulb), raw
peppers, sweet, green, raw
cheese, parmesan, hard
sugars, granulated
salt, table
spices, pepper, black
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place room temperature ingredients in pan in order listed.
Select Basic or White Bread cycle with medium/normal crust.
Check dough consistency after 5 minutes of kneading.
If it is a dry and stiff ball, add liquid, 1/2 to 1 tablespoon at a time; if too wet and sticky, add 1 tablespoon of flour at a time.
Remove bread when cycle is finished; cool.","url":"https://recipe.bluelayer.org/recipe/22918/zucchini-bread-bread-machine"},{"id":"22913","title":"Fresh Milled Wheat/Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
vital wheat gluten
leavening agents, yeast, baker's, active dry
salt, table
milk, buttermilk, fluid, cultured, lowfat
honey
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix together the flours, caraway, vital wheat gluten in a large mixing bowl.
Because rye takes a longer knead, I decided to use my Kitchenaid mixer rather than the dough setting on my bread machine.
In a glass measuring cup, mix together honey and buttermilk.
Sprinkle the yeast on top and let it hang out for about 15 minutes.
It should get nice and bubbly and frothy.
Pour the milk and yeast mixture into the flour, add the water slowly while it mixes.
Finally add the oil and the salt.
If it is too wet, add a little more flour, if it is too dry add a little more water.
Go slow and test.
This dough is a little more sticky than wheat only.
Cover with a towel and let rest for 30 minutes.
If you are doing this by hand, warm up so you don't pull a muscle and turn the dough out onto an oil.
Knead for 8-10 minutes until it is nice and smooth.
It definitely takes on a sheen when it's at the right point.
It does not stretch as much as wheat only dough, so don't worry too much.
If you're using magic aka the Kitchenaid Mixer, use the dough hook and knead it for 5 minutes, being sure to push the dough back down as it tries to crawl out.
When it is smooth and shiny, transfer to a large oiled bowl and cover with a towel.
Let it rise in a warm place for 1 hour.
Note: It will rise right out of the mixing bowl, so when I say large bowl, I mean large.
After an hour, punch it down and split into two or three depending on the size you want the loaves to be.
When working with one, keep the rest covered.
Form into a round or into a loaf (if using a pan).
It was here I folded in the caraway in two of the loaves.
Cut a slash into the bread so it does not tear while rising.
Cover with a towel and let rise until doubled, about half an hour or so.
Bake at 350 for 35-45 minutes.
Remove from oven and brush with melted butter for a softer crust.
Note: This bread does NOT brown like wheat only.
It also will not rise in the oven (called an oven rise) so don't think you did something wrong if this is your first fresh milled bread.
I happen to like smaller pieces of bread so I made three loaves, but if you like the more \"normal\" sized slices, do only two.
Remove from the bread pan after a few minutes so it doesn't get soggy, then let cool on a clean towel.","url":"https://recipe.bluelayer.org/recipe/22913/fresh-milled-wheat-rye-bread"},{"id":"22911","title":"Cheddar Bay Biscuits (Red Lobster)","ingredients":"water, bottled, generic
cheese, cheddar
martha white foods, martha white's buttermilk biscuit mix, dry
butter, without salt
spices, garlic powder
parsley, fresh","directions":"Mix ingredients in the order shown.
(For biscuits).
Do not over mix, which causes biscuits to be tough.
Drop biscuits onto a nonstick cookie sheet.
Bake in a preheated 375 degree oven until golden brown, 15 to 20 minutes.
Prepare garlic bread topping by mixing ingredients together.
After cooking biscuits dab each one with the topping using a pastry brush and serve.","url":"https://recipe.bluelayer.org/recipe/22911/cheddar-bay-biscuits-red-lobster"},{"id":"22909","title":"Olive Oil Salt Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat oven to 375; grease an 8-inch skillet or square baking pan with about a tablespoon of olive oil.
Put the flour, baking powder, and salt in a food processor and turn the machine on.
Pour through the feed tube first 1/3 cup of the olive oil, then most of 1 cup of warm water.
Process about 30 seconds, then remove the cover; the dough should be in a well-defined, barely sticky, easy-to-handle ball; if it is too dry, add the remaining water 1 tablespoon at a time and process for 5-10 seconds after each addition; if it is too wet, which is unlikely, add a tablespoon or two of flour and process briefly.
Put the dough into the prepared pan and press until it fits to the edges.
Flip it over and press again; cover with foil and bake for 20 minutes; then remove the foil; sprinkle the top with a little coarse salt, and bake for another 20-25 minutes, until the top is golden and springs back when touched gently.
Cool in the pan a bit, then cut into wedges or squares and serve.","url":"https://recipe.bluelayer.org/recipe/22909/olive-oil-salt-bread"},{"id":"22878","title":"Vegan Cornbread","ingredients":"soymilk, original and vanilla, unfortified
vinegar, distilled
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oil, olive, salad or cooking","directions":"Preheat oven to 425.
Lightly oil a 9-inch square baking dish.
Combine soymilk and vinegar and let stand.
In a large bowl, mix dry ingredients.
Add soymilk mixture and oil.
Stir just until blended.
Spread the batter into pan.
Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/22878/vegan-cornbread"},{"id":"22868","title":"Bread and Butter Pickles","ingredients":"pickles, cucumber, sour
onions, raw
salt, table
sugars, granulated
vinegar, distilled
spices, turmeric, ground
mustard, prepared, yellow
celery, raw","directions":"Scrub cucumbers but do not peel.
Slice thinly, about 1/8-inch (4 mm.)
thick.
Combine cucumbers, onions and salt.
Cover and let stand for 12 hours, or add 2 trays of ice cubes and let stand for 3 hours.
Drain well.
Combine remaining ingredients into a saucepan and bring to a boil.
Add drained vegetables and bring to a full boil.
Pack into hot, sterilized jars, covering vegetables with hot liquid.","url":"https://recipe.bluelayer.org/recipe/22868/bread-and-butter-pickles"},{"id":"22867","title":"Cinnamon Shortbread II","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt
sugars, granulated
sugars, brown
vanilla extract","directions":"Preheat oven to 350.
Grease 9 X 13 in rectangular pan.
In a bowl, whisk together flour, cinammon, nutmeg, and salt and set aside.
In another bowl, with electric mixer on low speed, cream butter, sugars.
Add vanilla extract.
Blend flour mixture into butter mixture gradually.
Press dough evenly into bottom of pan (I shapped it into circles).
Decoratively score the dough with a fork or small knife if desired.
Baki in center of oven from 20/25 mins,or until golden brown around edges.
Cool compeletely and cut into 2-by 21/2-in bars.
Store in airtight container.
WEll wrapped may be frozen.","url":"https://recipe.bluelayer.org/recipe/22867/cinnamon-shortbread-ii"},{"id":"22861","title":"Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Preheat oven to 300F.
Mix flour and sugar.
Rub in butter until soft but not oily.
Gather into a ball, roll out 1/4 - 1/2 in thick.
Cut and bake in oven, 25-35 minutes.","url":"https://recipe.bluelayer.org/recipe/22861/shortbread"},{"id":"22835","title":"Peaches and Cream Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
salt, table
peaches, yellow, raw
yogurt, greek, plain, nonfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, nutmeg, ground
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Mix all ingredients and place in bread machine.
Cook on desired setting.","url":"https://recipe.bluelayer.org/recipe/22835/peaches-and-cream-bread"},{"id":"22827","title":"Make Your Own Bread Flour","ingredients":"wheat flour, white, all-purpose, unenriched
vital wheat gluten","directions":"Just add one tablespoon of vital wheat gluten (or gluten flour) per cup of all-purpose flour to your recipe as part of the flour measurement.
Thats all!","url":"https://recipe.bluelayer.org/recipe/22827/make-your-own-bread-flour"},{"id":"22816","title":"Speedy Gingerbread Oatmeal","ingredients":"oats
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
salt, table
water, bottled, generic
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
nuts, walnuts, english","directions":"Mix the oats, cinnamon, ginger, nutmeg, salt, raisins and water in a microwave-safe bowl.
Microwave on high for 1-1.25 minutes, stirring every 15-30 seconds until the oatmeal has reached the desired consistency.
Stir in the brown sugar, walnuts and a few drops of milk, serve warm.","url":"https://recipe.bluelayer.org/recipe/22816/speedy-gingerbread-oatmeal"},{"id":"22807","title":"Flatbread With Grapes","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
grapes, red or green (european type, such as thompson seedless), raw","directions":"Place the flour in the bowl of a food processor.
Add the yeast, salt, and 1/2 cup of the sugar; process to blend.
With the motor running, add enough warm water to make a soft dough; add 1/4 cup of the olive oil, and process for 45 seconds.
Place the dough in an oiled bowl, cover, and allow it to rise in a warm place until doubled, about 2 hours.
Preheat the oven to 375F.
Oil a rectangular baking sheet.
Turn the dough out onto a lightly floured work counter.
Using a rolling pin, roll it out in to a rectangle 1/8\" thick.
Line the baking sheet with the dough (half of it should hang over).
Spread half of the grapes over it, drizzle with 1/4 cup of the olive oil, and sprinkle with 1/4 cup of the sugar.
Bring the overhanging dough up over the grapes, covering them completely; press lightly to seal.
Scatter the remaining grapes over the dough; press to make sure they don't roll off.
Drizzle with the remaining olive oil and sprinkle with the remaining sugar.
Let rest for 45 minutes.
Bake the schiacciata until the dough is golden brown and the grapes are soft and syrupy, about 45 minutes to 1 hour.
Serve hot or at room temperature.
A dusting of confectioner's sugar is a nice touch.","url":"https://recipe.bluelayer.org/recipe/22807/flatbread-with-grapes"},{"id":"22786","title":"Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
salt, table
leavening agents, baking soda
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Preheat the oven to 180 degrees C.
Place the dry ingredients in a bowl, then rub in the butter.
Combine milk and yogurt, then pour into the bowl.
Quickly bring the mix together, adding more milk if it's a little dry.
Knead to distribute the baking soda evenly.
Shape into a round loaf about 15cm across.
Cut a deep cross on top, two-thirds of the way through the dough.
Place on a buttered tray and bake for 45 minutes.
Cool on a rack for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/22786/soda-bread"},{"id":"22769","title":"Shortbread Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Preheat the oven to 180C/350F.
Combine flour, butter or margarine and sugar in a bowl.
Mix them with your fingers until the texture becomes crumbly, but make sure not to mash the texture.
Make a soft dough and put it into a square/rectangular plastic food bag.
Make sure the bag is laid square and flat on the table and then roll out the dough to between 5mm to 10 mm thickness.
Once rolled put in fridge for half an hour or more.
After cooling in the fridge, gently take the dough out from the bag (might be easier to cut the bag) and then cut the dough into 3 x 5 cm rectangles.
Next prick the top evenly along each piece with a fork before baking.
Cover an oven tray with grease proof cooking paper and place on it the biscuits evenly.
Bake for about 15 min.
Once cooked, leave to cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/22769/shortbread-biscuits"},{"id":"22765","title":"Bananas and Cream Bread (For Bread Machines)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat germ, crude
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
spices, nutmeg, ground
oil, olive, salad or cooking
bananas, raw
bananas, raw
yogurt, greek, plain, nonfat
water, bottled, generic
water, bottled, generic
raisins, seeded
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat germ, crude
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
spices, nutmeg, ground
oil, olive, salad or cooking
bananas, raw
yogurt, greek, plain, nonfat
water, bottled, generic
raisins, seeded","directions":"Add yeast, bread flour, wheat germ,powdered milk, sugar, salt, nutmeg, vegetable oil, bananas, sour cream or yogurt, and water in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.","url":"https://recipe.bluelayer.org/recipe/22765/bananas-and-cream-bread-for-bread-machines"},{"id":"22756","title":"Chef John's Classic Strawberry Shortcake","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
strawberries, raw
sugars, granulated
cream, fluid, heavy whipping
sugars, granulated
vanilla extract","directions":"Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
Melt butter over medium heat in small saucepan.
Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes.
Remove from heat.
Whisk together self-rising flour and 1/4 cup white sugar in a bowl.
Add milk, 1/4 cup cream, and toasted butter.
Mix just until ingredients come together.
Wad up dough and transfer to floured surface.
Press or roll dough into a rectangle about 1-inch thick.
Cut in half lengthwise, and then cut each half into 3 portions.
Place shortcake pieces on prepared baking sheet.
Brush with cream; sprinkle with sugar.
Bake in preheated oven until gold brown, 15 to 18 minutes.
Transfer shortcakes to a rack to cool completely.
Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve.
Refrigerate until juice from berries is extracted, about 1 hour.
Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
Split biscuit in half.
Place bottom half in a bowl.
Spoon strawberries and juice over shortbread half.
Top with shortbread top and spoon on more strawberries and juice over the shortbread.
Finish with a dollop of whipped cream.","url":"https://recipe.bluelayer.org/recipe/22756/chef-johns-classic-strawberry-shortcake"},{"id":"22745","title":"From Scratch Cinnamon Rolls","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"In a 4 cup glass measuring cup, add water and milk.
Add the 3 Tablespoons of sugar and stir to combine.
Whisk in the yeast and allow to sit for 5 to 10 minutes.
In the bowl of a stand mixer, add the flour and the salt.
With the dough hook in place, combine them.
Add the butter with the mixer running, one piece at time.
Slowly pour in the milk/water mixture while the mixer is running mix until a sticky dough forms.
(You may need to add more water.
Do this in Tablespoon fulls until the dough forms)
Continue to knead on medium speed for 5 to 7 minutes.
Dough will be soft, but should pull away from the sides and not be sticky.
(Adjust the flour/water to achieve desired consistency if needed.
Flour will hold more or less water depending on the humidity and temperature of your kitchen. )
Remove dough to a large greased bowl (use cooking spray), cover with plastic wrap and let sit in a warm place until doubled in size about 1 hour.
(Again, the amount of time needed to get the dough to double depends on your kitchen.
I like to turn my oven on and preheat it to 400F, then turn it off.
I then place my bowl of dough on TOP of the oven, where the surface is now warm...this helps me to achieve a good rise, even when my kitchen is cool.)
After dough has risen, punch it down, and roll out on a greased surface (cooking spray works well).
Roll out to a 16 x 12 rectangle.
Brush the surface of the rectangle with the skim milk.
Combine the remaining filling ingredients in a small bowl.
Sprinkle dough evenly with the sugar, brown sugar, flour mixture.
Starting at the long side, roll up the dough, roll it firmly but not too tight.
Pinch the seam where the dough meets to keep the dough together.
Now you should have an approximate 16 roll.
Cut it in half and then cut each half again and then again with a serrated knife in a back and forth motion.
You now have 8 cinnamon rolls.
Spray a 9 x 13 glass baking dish with cooking spray and arrange the rolls in the pan so they have a bit of room between each.
Cover with plastic wrap sprayed with cooking spray and allow to rise...about an hour.
Preheat oven to 375 degrees F. Bake rolls in oven for about 25 30 minutes or until they are brown around the edges and beginning to turn golden brown across the center.
If frosting , combine frosting ingredients and drizzle over the rolls when they are done.","url":"https://recipe.bluelayer.org/recipe/22745/from-scratch-cinnamon-rolls"},{"id":"22725","title":"Chickpea Cutlets","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
oil, olive, salad or cooking
vital wheat gluten
delallo, italian seasoned breadcrumbs,
water, bottled, generic
soy sauce made from soy (tamari)","directions":"mash chickpeas, mix everything else, make 4 cutlets, bake at 375 for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/22725/chickpea-cutlets"},{"id":"22704","title":"Popcorn Cake","ingredients":"baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits
oil, corn, peanut, and olive
snacks, popcorn, air-popped (unsalted)
candies, marshmallows
oil, olive, salad or cooking
margarine, regular, 80% fat, composite, stick, without salt","directions":"Note: use specialty M&Ms to make it festive for your occasion, like red and green for Christmas, or your favorite teams colors for a Superbowl party.
Pop popcorn and allow to cool.
You may want to shake out the popcorn into a bowl to get all the unpopped seeds out.
In a very large bowl, place M&Ms, peanuts and popcorn in that order, with M&Ms on the bottom, peanuts on top of the M&Ms, and popcorn on top of that.
In a saucepan over medium heat, begin melting margarine and add oil and stir.
Add in marshmallows and begin stirring while allowing the marshmallows to melt.
Stir constantly with a heat-proof spatula/spoonula.
Allow to boil until approximately 230 degrees F. The mixture will be translucent when coating the thermometer or against the bottom of the pan when you tilt it to the side.
You can do all of the above in the microwave.
Just be very careful about the marshmallows expanding and spilling over your bowl.
Once the marshmallow mixture is finished cooking, pour it over the popcorn.
With two wooden spoons, mix the hot marshmallow mixture into the popcorn and gradually incorporate the peanuts and M&Ms at the bottom of the bowl as the mixture cools a bit.
Mix until all the ingredients are evenly distributed.
(Or until at least mostly evenly distributed.)
Lightly spray an angel food cake pan (or Bundt) and your hands with cooking spray.
Using your hands, press the popcorn mixture down into the pan.
This recipe will completely fill an angel food cake pan and fill a Bundt pan with a little left over.
Allow the pressed cake to cool in the pan for a while (maybe 30 minutes to an hour) until the cake has set and firmed up.
Turn cake out on a platter or cake taker that can be covered.
You may have to lightly squeeze the pan to release it or you may use a hair-dryer on the outside of the pan to warm and release it.
Continue to allow the cake to sit out and set up in the open air at room temperature for another hour or so.
Use a sharp bread knife to slice the cake and eat it with your fingers.
And eat some more ... and some more ... you get the idea.","url":"https://recipe.bluelayer.org/recipe/22704/popcorn-cake"},{"id":"22684","title":"Shoushans Homemade String Cheese With Nigella Seeds","ingredients":"cheese, mozzarella, low sodium
salt, table
spices, fennel seed","directions":"Cut the mozzarella curd into small pieces and place them in a Teflon pan.
Add the salt and nigella seeds.
Heat the cheese on low, stirring, until it is melted thoroughly and there are no lumps left.
Remove the cheese from the heat and drain off the excess water in a colander.
While the cheese is still very warm but cool enough to handle, pick it up in a large lump and poke a hole in the center with your fingers, so that the cheese resembles a large doughnut.
You will need to work very quickly at this point because the cheese cools down rapidly once it has been stretched.
Youll have about 3 minutes to stretch the cheese.
Grab it with both hands and stretch it so that it forms a large loop.
Stick your finger through each end of the loop, and very quickly start winding the two strands of the loop around each other, as if you were making a rope while winding.
Keep stretching the cheese gently, almost to the breaking point.
The more you stretch, the stringier the cheese will be.
When finished, you should have a length of cheese that resembles a thick rope or a tightly wrung-out dish cloth.
Twist the ends of the cheese in opposite directions and intertwine the rope into a braid.
Place one end through the loop of the other to lock it.
Set the cheese aside in the refrigerator or in a cool room for about an hour to dry thoroughly.
Wrap the cheese in plastic wrap and refrigerate or freeze it; it will keep for a week in the refrigerator and up to 2 months in the freezer.
To serve the cheese, open the braid, cut one loop, and pull the cheese apart into thin strands.
Serve with pita bread.","url":"https://recipe.bluelayer.org/recipe/22684/shoushans-homemade-string-cheese-with-nigella-seeds"},{"id":"22675","title":"Jalapeno Pizza Crust","ingredients":"water, bottled, generic
shortening, vegetable, household, composite
peppers, jalapeno, raw
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/22675/jalapeno-pizza-crust"},{"id":"22666","title":"Irish Applesauce Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In large bowl, combine flour, sugar, baking soda and salt.
In small bowl, combine buttermilk, applesauce and butter.
Add applesauce mixture to flour mixture; stir until dough forms a ball.
Turn out onto floured surface and knead raisins into dough.
Pat dough into 7-inch round and place in sprayed 8-inch round baking pan; cut 1/4-inch deep cross into top of dough and brush with milk.
Bake 35 minutes at 375 degrees, or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes, invert onto wire rack, turn right side up, and cool completely.","url":"https://recipe.bluelayer.org/recipe/22666/irish-applesauce-soda-bread"},{"id":"22665","title":"Cheddar Cheese Biscuits","ingredients":"butter, without salt
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cheese, cheddar
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees.
Brush 12 large (1 cup) muffin cups with some of the melted butter; reserve remaining butter for brushing on baked biscuits.
Using on and off turns, mix next 4 ingredients in processor.
Add 1/2 cup cubed chilled butter.
Using on/off turns, process until coarse meal forms.
Transfer to large bowl.
Add cheese, toss to combine.
Add buttermilk and stir just to blend (batter will be sticky).
Divide among prepared muffin cups, about 1/2 cup for each.
Bake biscuits until golden brown and tester inserted in centers comes out clean, 25-30 minutes.
Brush tops with remaining melted butter.
Cool 5-10 minutes, the remove biscuits from pan and transfer to rack to cool slightly.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/22665/cheddar-cheese-biscuits"},{"id":"22648","title":"Kevin's Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
spices, caraway seed
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix 4 cups of the flour with the remaining ingredients with a fork until mixed.
Sprinkle 1/4 cup of flour on a board and turn out dough.
Knead flour in until it forms a smooth dough.
(Add more flour as needed).
Grease a 9\" round skillet or cake pan, dust with flour, then press loaf into pan.
Cut a 1/2 inch deep cross in top of loaf.
Bake 1 hour and 15 minutes at 375 degrees, or until it sounds hollow.
Remove from pan to a wire rack; rub with butter and sprinkle with sugar.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/22648/kevins-irish-soda-bread"},{"id":"22636","title":"Apricot Pecan Bread","ingredients":"apricots, dried, sulfured, uncooked
water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
apricots, dried, sulfured, uncooked
nuts, pecans","directions":"Use Sweet bread cycle, and add apricots and pecans at 'raisin beep'.
Makes one 1 1/2 lb.
loaf; adjust accordingly for your machine.","url":"https://recipe.bluelayer.org/recipe/22636/apricot-pecan-bread"},{"id":"22625","title":"Sourdough Grain & Seed Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
spices, poppy seed
seeds, sesame seeds, whole, dried
quinoa, uncooked
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
yogurt, greek, plain, nonfat
honey
water, bottled, generic","directions":"ABM:.
Place all ingredients (in order listed) in your bread machine, and set to dough cycle.
When complete, form into a loaf and place in a greased loaf pan.
Allow to rise to doubled.
Bake in 375 oven for 40 minutes, until it is golden and passes the knock test.
For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one!
You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine.
KA or Stand Mixer:.
Place all ingredients in order listed, in bowl.
Mix using dough hook until dough pulls away from sides of bowl.
Dough shoud be smooth, slightly damp.
Oil a large bowl, and place dough in, swishing it around to coat.
Allow to rest for 30 minutes.
Fold dough (like you would a letter), turn 90 degrees, and repeat foldings.
Allow to rest 30 minutes more.
Repeat foldings.
Form into loaf and place in greased loaf pan, or onto a greased cookie sheet.
Allow to rise until doubled (2-3 hours.)
Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test.
Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered.
This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be.
If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch.
Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board.
Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone.
Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.
).","url":"https://recipe.bluelayer.org/recipe/22625/sourdough-grain-seed-bread"},{"id":"22620","title":"Ginger Shortbread with Candied Ginger","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
salt, table
spices, ginger, ground","directions":"Preheat oven to 325F.
Cream butter and brown sugar until light and fluffy.
Add flour, ground ginger and salt, beating until the dough comes together.
Roll into a log (diameter of your choice, based on the size of cookies you want) and refrigerate until firm.
Cut into 1/4 slices, bake on a parchment-lined tray for 15-20 minutes, or until firm to the touch.
While still warm, press a piece of chopped candied ginger into the top.
Makes 15 30 cookies, based on the diameter of the cookies.","url":"https://recipe.bluelayer.org/recipe/22620/ginger-shortbread-with-candied-ginger"},{"id":"22609","title":"Sauerkraut Dinner Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
barley, hulled
sauerkraut, canned, solids and liquids
water, bottled, generic","directions":"Cut pork in 2 inch chunks.
Brown slowly to render out excess fat.
Put in crockpot, add in one half of kraut, don't rinse, add in the barley, the rest of the kraut, then the water.
Cook on high for one hour, on low for six to eight hrs.
Serve with French bread, and applesauce.
This is very mild.
People who never liked sauerkraut, like this.","url":"https://recipe.bluelayer.org/recipe/22609/sauerkraut-dinner-recipe"},{"id":"22604","title":"Sandwich Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table","directions":"Add the ingredients into a large bowl one by one in the order listed before mixing.
Mix the flour and salt on top of the yeast and water before mixing all of the ingredients together.
Then mix the dough for a few minutes with a rubber spatula to build up the gluten.
Cover the bowl with plastic wrap.
Let the dough rise until doubled, about 2 or 3 hours.
Cover a baking sheet with a piece of parchment paper.
Turn the dough out onto the parchment paper in one dump, so it makes an oval-shaped loaf.
Sprinkle the top lightly with flour.
Preheat the oven to 525 degrees F (you can bake the bread at a lower temperature if you need to, just adjust the cooking time accordingly) and let the loaf sit uncovered while the oven preheats.
Once the oven is preheated, put the bread into the oven and bake the loaf for 20 minutes or until the loaf is brown and slightly charred in places.
Remove from the oven and let cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/22604/sandwich-bread"},{"id":"22584","title":"Old Fashioned Shortbread","ingredients":"cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Put all ingredients into a bowl and work with fingers until a smooth dough forms.
Shape into 1-inch balls and place on an ungreased cookie sheet.
Flatten slightly with the palm of your hand until round in shape.
Bake in a 300-degree oven for about 20-25 minutes, or until the bottom of the cookie is light golden brown.
Note: dough can be chilled in the fridge for easier handling if desired.","url":"https://recipe.bluelayer.org/recipe/22584/old-fashioned-shortbread"},{"id":"22583","title":"Basic British Scones Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
butter, without salt
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees.
Line a baking sheet with parchment paper.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter till the mix resembles fine bread crumbs.
Stir in the sugar and sufficient lowfat milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a 3/4 inch thickness.
Cut into 2 inch rounds and place on the prepared baking sheet.
Brush with lowfat milk to glaze.
Bake at 425 degrees for 10 min; cold on a wire rack.
Serve with butter or possibly clotted cream and jam.","url":"https://recipe.bluelayer.org/recipe/22583/basic-british-scones-recipe"},{"id":"22578","title":"Baked Sole Au Gratin Recipe","ingredients":"salt, table
spices, oregano, dried
oil, olive, salad or cooking
bread crumbs, dry, grated, plain","directions":"Preheat oven to 425.
Season both sides of fish with salt & pepper.
Place in lightly oiled dish.
In bowl combine oregano with extra virgin olive oil & bread crumbs.
Spread crumb mix proportionately over surface of fish.
Bake 6-12 min per inch of thickness, till fish is opaque throughout.
Remove from oven & place under broiler for 1 minute to brown the crumb mix.","url":"https://recipe.bluelayer.org/recipe/22578/baked-sole-au-gratin-recipe"},{"id":"22576","title":"100% Whole Wheat Bread","ingredients":"water, bottled, generic
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add the liquid ingredients to the bread machine pan.
Add the dry ingredients (not the yeast) tap the sides of the pan to settle the dry ingredients some and use your finger to push some into the corners.
Make a well in the center with your finger to add the yeast (remember the yeast can NEVER touch the wet ingredients when you measure it in!)
select the whole wheat setting on the bread machine and select your crust color preferences press start!
When the bread has finished baking remove it from the machine and allow it to cool for about 15 minutes before you slice it.","url":"https://recipe.bluelayer.org/recipe/22576/100-whole-wheat-bread"},{"id":"22572","title":"Bread Machine Oatmeal Wheat Bread","ingredients":"water, bottled, generic
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
oats
wheat flours, bread, unenriched","directions":"Add water, butter and honey in the bread machine.
Add dry milk, salt, white flour, wheat flour and wheat gluten.
Add yeast.
Make dough in bread maker using the wheat bread,dough cycle.
Add rolled oats after the first knead or at the beep for adding fruit and nuts.
Remove from bread machine and shape dough into a greased loaf pan or two small loaf pans.
Sprinkle extra oats on top of loaf for added texture.
Let rise approximately 45 minutes.
Preheat oven to 375F.
Lower heat to 350F and bake for 30-40 minutes.
*I usually bake the bread in the pan for the first 20 minutes and I complete the baking on a baking stone for a nice browned crust.","url":"https://recipe.bluelayer.org/recipe/22572/bread-machine-oatmeal-wheat-bread"},{"id":"22554","title":"Bread Machine Garlic Bagels- Regular Size Batch","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
spices, garlic powder
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
Place dough on a floured surface.
Divide into 5 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large Drop test dough (see hints below).
Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water.
Boil on each side for 1/2 minutes.
Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.","url":"https://recipe.bluelayer.org/recipe/22554/bread-machine-garlic-bagels-regular-size-batch"},{"id":"22552","title":"Ciabatta","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"1 MEASURING
Scale all of the ingredients.
Place the flour in a large bowl.
Add the salt and yeast, making sure that they do not touch each other.
If they do, it will cause a reaction that decreases the yeasts ability to develop.
Take the temperature of the water (it should be 65F to 70F) and record it in your Dough Log.
2 MIXING AND KNEADING
Pour half of the water into the bowl of the mixer; then, add the dry ingredients.
Attach the bowl and dough hook to the mixer.
Begin mixing on low speed (1 on most mixers), and quickly add enough of the remaining water in a slow, steady stream to make a soft, moist dough that slightly sticks to the sides of the bowl.
Take care to add the remaining water immediately; if the water is added too late in the mixing process, the dough will become too firm to mix easily.
Stop the mixer often and use a rubber spatula to scrape down the hook and sides of the bowl to ensure that all of the ingredients have been well incorporated.
When all of the water has been added, set a timer and mix for 5 minutes.
Stop the mixer and touch your dough; it should be soft and pliable.
Taste the dough to check whether you have forgotten the salt.
If so, add it now and mix for another 2 minutes.
Increase the speed to medium-low (2 on most mixers) and mix for 4 minutes, gradually adding 1 tablespoon olive oil.
Continue to mix until the oil is thoroughly incorporated, about 1 more minute.
The dough should be soft and smooth, with a moist, tacky surface.
3 FIRST FERMENTATION
Using an instant-read thermometer, take the temperature of the dough.
It should be between 72F and 80F.
If it is higher or lower, make the necessary adjustments.
Record the temperature of the dough and the time you finished this step in the Dough Log, and note the time the first fermentation should be completed.
This dough will be in first fermentation for 3 hours, with a fold after each hour.
Using your fingertips, coat the inside of a large bowl with the remaining 2 tablespoons olive oil.
Using a bench scraper, scrape the dough into the oil-coated bowl.
Using your hands, pull one edge of the dough and fold it into the center and press down slightly.
Give the bowl a quarter turn and continue to fold the dough in and press for 4 additional turns.
The dough should begin to form a ball.
Roll the ball around in the bowl to coat all sides with olive oil, turning it so that the smooth side is up.
The dough does not need to be covered, as the oil prevents dryness.
Place the dough in a warm (75F to 80F), draft-free place for 3 hours, folding as above after the first hour and again after the second hour.
4-5 DIVIDING AND SHAPING
Generously coat a clean work surface with flour.
Generously flour the top of the dough and, using a bowl scraper, scrape the dough onto the floured work surface.
Lightly dust the exterior of the dough with flour and allow the dough to rest for 30 seconds.
If the dough is very sticky, lightly flour your hands and add more flour to the work surface.
If the dough sticks to the table, use your bench scraper to lift it up; do not pull and stretch the dough.
If you are making two small loaves, lightly press down on the dough with a flat hand, forming the dough into a square.
Using a bench scraper, cut the dough in half to form two rectangles.
For one large loaf, lightly press down on the dough with a flat hand, forming the dough into a large rectangle.
This is a rather free-form bread, so the shape does not have to be perfect.
Place the dough in a lightly floured couche or a strong linen towel.
It does not matter whether you have the smooth side up or down for the final proofing as long as you bake it smooth side up.
(If making 2 loaves, make a second ridge in the couche to separate them.)
Fold the remaining couche over the top.
6 FINAL FERMENTATION
Place the couche in a warm (75F to 80F), draft-free place.
Record the time in your Dough Log, as well as the exact time required for the final fermentation, and set your timer.
It should take from 45 minutes to 1 hour for the final proofing; however, you should keep a close eye on the dough, because if it is overproofed it will be unusable.
If you are using the stainless-steel bowl method to bake the bread, about 30 minutes before you are ready to bake, move one oven rack to the lowest rung and remove the other.
Place a large baking stone on the rack and preheat the oven to 450F.
To determine whether the dough is ready to be baked, uncover it and gently make a small indentation in the center of the dough with your fingertip.
If the indentation slowly and evenly disappears, the bread is ready to bake.
If you are making two loaves and both wont fit under your stainless-steel bowl, cover one with plastic wrap and place in the refrigerator, then bake after the first loaf comes out of the oven.
7 BAKING
Cover a bread peel with a sheet of parchment paper.
Using your hands, gently remove the loaf from the couche and transfer it to the peel, top side up.
Carefully slide the loaf on the parchment paper onto the center of the stone, taking care not to touch the hot surface.
If you are baking two loaves together, take care that they dont kiss (touch and get stuck together while baking).
Quickly cover the loaf with the stainless-steel mixing bowl and immediately close the oven door.
Bake for 10 minutes; then, lift the edge of the bowl with the tip of a small knife and use oven mitts to carefully remove the hot bowl.
Continue to bake until the bread is a pale golden brown with a lightly floured crust, about 15 minutes more.
If you are concerned about the breads doneness, insert an instant-read thermometer from the bottom of the bread into the center.
If it reads 185F to 210F the bread is fully baked.
Transfer the loaf to a cooling rack and let it cool for at least 1 hour before cutting with a serrated knife or wrapping for storage.
Placing the water in the bowl of the stand mixer first helps keep the dry ingredients from sticking to the bottom of the bowl.
Because ciabatta dough has such a high moisture content, you cane be a little heavier-handed with flour when working with it.
Because of the oil in the dough the extra flour will not affect the final result.
Ciabatta dough requires the use of a couche or clean linen towel for the final fermentation to ensure that it is held in place as it rises.
If it is placed directly on a baking sheet, it will spread out and go flat.","url":"https://recipe.bluelayer.org/recipe/22552/ciabatta"},{"id":"22549","title":"Parmesan Shortbread","ingredients":"cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking","directions":"preheat oven to 300F.
cream the butter until very soft and mix in the rest of ingredients until they all come together.
roll out into a sausage shape 9 inches long.
rest in fridge for 30 mins or more.
slice thinly and cook on greased tray for 20-25 mins until light golden brown.","url":"https://recipe.bluelayer.org/recipe/22549/parmesan-shortbread"},{"id":"22545","title":"Gluten Free Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic","directions":"using a pastry cutter of knife, blend the butter into the flour until in resembles breadcrumbs.
add the water and bring together into a soft ball of dough.
wrap in cling film and leave to stand for 30-60 minutes.
roll out gently and use as per your recipe, (i found it easier to roll out with a lightly floured rolling pin on a lightly floured surface).","url":"https://recipe.bluelayer.org/recipe/22545/gluten-free-pastry"},{"id":"22540","title":"Irish Whole-Grain Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
oats
milk, buttermilk, fluid, cultured, lowfat
molasses","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/22540/irish-whole-grain-soda-bread"},{"id":"22539","title":"Maple Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
water, bottled, generic
syrup, maple, canadian
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select wheat bread cycle; press Start.","url":"https://recipe.bluelayer.org/recipe/22539/maple-whole-wheat-bread"},{"id":"22533","title":"Tips for Making Holey Artisan White Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix all ingredients just until combined and rest for 30 minutes in the mixing bowl.
Use wet hands if desired.
With wet hands or dough scraper, stretch and fold on counter letter style folding all four sides over.
Don't pull the dough apart.
Place in oiled bowl or straight sided container and cover.
in 30 minutes, stretch and fold and return to bowl.
The dough should be stronger and smooth and shiny.
If not, do another stretch and fold in 20 to 30 minutes.
It should take 2 to 3 hours to rise to twice the initial volume or slightly more than twice.
Divide into 2 parts and gently shape into 2 balls using flour on counter and hands.
Place into floured bannetons or floured bowls to rise another 40 to 50 minutes.
Meanwhile, preheat oven to 500F along with a cast iron skillet on the floor of the onen for steaming.
When 1.5 its volume, turn balls out onto parchment and score with a double edged razor blade and be careful not to cut yourself.
Drop temperature to 425F.
Place in oven on pizza stone or baking sheet and add 1 cup of boiling water carefully to the skillet.
Don't drop water onto the oven door glass.
Cook for 12 minutes and rotate the loaves for even cooking, removing the steaming pan.
Bake for 8 more minutes or until the loaves are 205 F internally.
Remove to cooling rack and wait 45 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/22533/tips-for-making-holey-artisan-white-bread"},{"id":"22523","title":"Oatmeal Bread","ingredients":"water, bottled, generic
oats
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Pour boiling water over oats; let rest 2 hours.
Sprinkle yeast over lukewarm water; stir until dissolved.
Add to oats with molasses, salt and butter.
Stir in flour, beating with wooden spoon until well mixed.
Shape into ball.
Place in a buttered bowl, cover with tea towel and let rise in a warm place for 1 hour and 15 minutes.
Punch down, then beat again until smooth.
Divide batter into 2 buttered loaf pans.
Let rise until doubled, about 40 minutes.
Bake in 375 oven for 40-45 minutes, or til loaves are golden and pull away from sides of pan.","url":"https://recipe.bluelayer.org/recipe/22523/oatmeal-bread"},{"id":"22510","title":"Tricia's Vanilla Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched
vanilla extract","directions":"Mix all ingredients in a large bowl using a spoon wetted frequently.
Mix well until all of the flour is wetted.
Tip the dough out onto a slightly floured counter and knead until uniformly mixed (about 3 to 4 minutes).
Place dough in an oiled container that is straight sided or graduated as in a measuring container.
After 10 minutes, remove the dough to an oiled counter and stretch and fold it envelope-style, top to bottom and side to side.
Return to the container.
After 10 more minutes, repeat the stretching and folding and return to the container, noting the volume of the dough.
Cover the container and allow to double in volume (20 to 30 minutes).
Tip the dough out onto the counter and gently spread the dough into a rectangle no wider than a medium bread loaf pan.
Roll the dough into a cylinder as long as the loaf pan and seal the seams.
Oil the pan and place the dough into the pan seam down.
Cover the pan with oiled plastic and let proof until dough is nearly doubled in volume (usually about 1 inch above the lid of the pan).
Preheat the oven to 400 degrees F.
Bake the loaf in the center of the oven for about 30 minutes, turning the pan half way during the bake for even baking.
The bread is fully baked when the internal temperature is 190 to 210 degrees and top crust is browned.
Remove the loaf from the oven and the loaf pan and cool on a rack for about 30 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/22510/tricias-vanilla-bread"},{"id":"22508","title":"Basic British Sausage Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
pork, fresh, loin, tenderloin, separable lean only, raw
spices, thyme, dried","directions":"Mince the lean pork and pork fat finely.
Season generously with salt, pepper, and at least a healthy pinch each of nutmeg, cloves, mace and thyme.
Add in the breadcrumbs and egg yolks and mix well.
Chill the mix to make it easier to handle, then stuff into the skins and twist to secure the ends.
If sausage skins are not available, coat with egg and dry breadcrumbs.
Serve grilled or possibly fried.","url":"https://recipe.bluelayer.org/recipe/22508/basic-british-sausage-recipe"},{"id":"22506","title":"KAF Classic Baguettes","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough.
Cover and let rest at room temperature for about 14 hours; overnight works well.
The starter should have risen and become bubbly.
If it hasn't, your yeast may not be working.
Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes.
If nothing happens, replace your yeast, and begin the starter process again.
If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt.
If you're using instant yeast, there's no need to combine it with the water first.
Mix and knead everything togetherby hand, mixer or bread machine set on the dough cycletill you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.
Knead for about 5 minutes on speed 2 of a stand mixer.
Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
Turn the dough out onto a lightly greased work surface.
Divide it into three equal pieces.
Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand.
Flatten it slightly, and fold and seal again.
With the seam-side down, cup your fingers and gently roll the dough into a 15\" log.
Place the logs seam-side down into the wells of a baguette pan; or onto a lightly greased or parchment-lined sheet pan or pans.
*.
Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they've become very puffy, about 1 1/2 hours.
Towards the end of the rising time, preheat your oven to 450F; if you're using a baking stone, place it on the lowest rack.
Using a very sharp knife held at about a 45 angle, make three 8\" vertical slashes in each baguette.
Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.
Bake the baguettes until they're a very deep golden brown, 25 to 30 minutes.
Remove them from the oven and cool on a rack.
Or, for the very crispiest baguettes, turn off the oven, crack it open about 2\", and allow the baguettes to cool in the oven.
*Advanced baker version: Place the shaped baguettes, seam-side down, in the folds of a heavily floured cotton dish towel.
Allow them to rise as directed.
When fully risen, gently roll them onto a parchment-lined or lightly greased baking sheet, floured side down.
Bake as directed.
Or roll them onto a baker's peel, and then onto a heated pizza stone in the oven.
Bake as directed above.
Variation: Make six stuffed sandwiches, perfect for picnics or lunchboxes.
Stuffed Baguettes.
Divide the baguette dough into six pieces instead of three, and shape each into a 5\"-long rectangle.
Layer with your favorite filling; we like mustard, ham, and Swiss cheese.
Don't use too much filling, as it'll make the baguettes soggy.
Also, use a dry filling (e.g., sliced deli meat, cheese) rather than something wet like meatballs in sauce.
Roll up like a jelly roll, sealing the long seam and pinching the ends closed.
Place on a lightly greased or parchment-lined baking sheet.
Slash each baguette twice lengthwise, if desired.
The cheese will ooze out.
Some people like this look; some don't.
Your choice.
Bake until golden brown, as directed above.
You may need shorten the baking time a bit from the original recipe.
Tips from our KAF bakers.
The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast.
It's the baker's technique that turns an average baguette into an all-star.
The more you practice your baguette-baking techniques, the better the baguette you'll make.
Don't expect perfection the first time out!
Why the small amount of yeast and the extra-long rise?
Because as yeast grows, it releases organic acids and alcohol, both of which are flavor carriers.
The extra-long rise will give your baguettes outstanding flavor.","url":"https://recipe.bluelayer.org/recipe/22506/kaf-classic-baguettes"},{"id":"22466","title":"Scotch Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter thoroughly and slowly add the sugar.
Beat again until very creamy and light, about 4 minutes.
This is what makes the shortbread so delicate.
Gradually add the flour.
When the dough leaves the side of the bowl and does not stick to your fingers, stop adding the flour (even if the 5 cups are not all used).
Pat dough into an ungreased cookie sheet and prick with a fork at half-inch intervals.
Put into a cold oven and turn the heat to 275 degrees.
Bake for 60-70 minutes or until light golden brown.
Remove from the oven and cut into 1 inch squares immediately.","url":"https://recipe.bluelayer.org/recipe/22466/scotch-shortbread-cookies"},{"id":"22448","title":"Cape Breton Oatmeal Shortbread","ingredients":"butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats","directions":"Preheat oven to 350F
Combine the butter and sugar in the bowl of an electric mixer (or mix by hand) and cream together well.
Add the vanilla and blend well.
Add the flour, baking powder and oats and continue to mix until all the ingredients are well incorporated.
Turn the dough out onto a lightly floured surface and knead slightly until soft and relatively smooth.
Roll out to a 1/4-inch thickness and cut into rounds or squares.
Bake in the oven for 20-25 minutes until pale golden brown.
Let cool slightly before trnsferring to a rack.","url":"https://recipe.bluelayer.org/recipe/22448/cape-breton-oatmeal-shortbread"},{"id":"22443","title":"Buttermilk Wheat Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/22443/buttermilk-wheat-bread"},{"id":"22436","title":"Apple Almond Wheat Bread Stuffing Recipe","ingredients":"apples, raw, with skin
nuts, almonds
onions, raw
celery, raw
margarine, regular, 80% fat, composite, stick, without salt","directions":"Put all ingredients above in pan and saute/fry.
Stir in 1 tsp.
cinnamon, 1/2 tsp.
poultry seasoning, 1/4 tsp.
salt, and toss with 6 c. of bread cubes.
Then add in 1 c. raisins, 1 beaten egg, and 1/2 c. cider or possibly apple juice.
Put in greased 9x5 inch loaf pan.
Bake at 350 degrees for 30 min.","url":"https://recipe.bluelayer.org/recipe/22436/apple-almond-wheat-bread-stuffing-recipe"},{"id":"22429","title":"Pain de Epi Baguette","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"Day 1: Make the poolish In a large bowl, whisk together flour, water and yeast until consistency is smooth.
Cover bowl with plastic wrap and put a towel on top of the plastic.
Put the bowl into a dark, draft free place.
Allow the mixture to develop overnight at room temperature.
Day 2: Make the bread Grease a large mixing bowl with vegetable oil and set aside.
To make the dough, place your bread flour, warm water, yeast, salt and the poolish/starter into a stand mixer bowl with the dough hook attached.
Mix on low for 3-4 minutes.
Increase speed to medium and knead for an additional 3 minutes or until the dough is a smooth consistency.
Pour dough into the greased bowl, cover with plastic wrap and allow it to rise for 45 minutes.
Once rested, turn out the dough onto a floured surface.
Grabbing the right side of your dough, stretch and fold that half of the dough as if you were folding a piece of paper into three sections.
Repeat this with the left side of the dough.
Repeat this tri-fold process from the top half of the dough log and then do the same with the bottom half of the dough log.
Place the dough into a freshly greased bowl.
Cover the bowl and allow the dough to rise again for an additional 45 minutes.
Place a baking stone into the center rack of your oven, preheating the oven to 475 F. If you dont have a baking stone, double up two light colored baking sheets.
Fill a shallow pan with water and set it aside.
The pan will heat the water, creating steamessential for a crispy crust.
Pour the dough onto a lightly floured surface and divide it into four sections, approximately 8 ounces each.
Pat the dough to remove any gas bubbles.
Shape each section of the dough using the above tri-fold maneuver into a short log.
Allow the dough logs to rest again with the seam side down on a linen dish towel, covering them with another linen dish towel.
Let them rest for about 20 minutes.
Return logs to a floured surface, pressing on each section of dough to release air bubbles.
Flip dough over so the seam side is facing upwards.
Fold the log in half from the top down.
Now seal the dough using the heel of your hand.
Then use a floured rolling pin to roll the dough until it becomes a log about 14-16 inches long.
Repeat this process with the rest of the loaves.
Set them onto a pan that youve lined with floured parchment paper.
Cover with plastic wrap and let them rise one last time for 45 minutes.
After final rise is complete, cut small slits into the top of each of the loaves with a sharp knife or razor blade.
This will allow the bread to vent while baking.
Transfer 2 baguettes on the piece of parchment paper to the baking stone or doubled baking sheets.
(Leave the other twoyoull bake them in a bit).
Place the baking stone in the oven.
Place the shallow dish thats filled with water on the bottom rack of the oven and close the oven.
Bake bread, 2 loaves at a time, for 20-25 minutes.
Check after 15 minutes to make sure they are not done early.
All ovens are different.
When toasted and brown, remove them from the oven and transfer to a wire cooling rack.
Repeat the baking process with the other two loaves.
Allow to cool and serve, with butter.
Lots of butter.","url":"https://recipe.bluelayer.org/recipe/22429/pain-de-epi-baguette"},{"id":"22416","title":"Malawach ( Yemenite Fried Dough)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
margarine, regular, 80% fat, composite, stick, without salt","directions":"Procedure:.
1.Put flour and salt in food processor and add water.
(Use plastic blade.
).
2.Process until dough forms a ball.
3.Add more flour or water as needed.
Dough should be very soft, but not sticky.
4.Transfer dough to a bowl, cover and let stand 1 hour.
5.Divide it into 2 parts.
6.Roll out 1 part and spread with half the margarine.
7.Fold in thirds, roll out and fold in thirds again.
Do this 1 more time.
8.Let stand covered with a damp towel for 1 hour.
9.Do the same with rest of dough.
10.Divide dough in thirds.
11.Roll out each piece very thinly.
12.Heat skillet add 1 tsp margarine and fry bread in until golden brown.
Flip over and cook second side until golden too.
13.Transfer to a warm plate while you do the rest.
14.Serve warm with hummus or a tomato sauce.","url":"https://recipe.bluelayer.org/recipe/22416/malawach-yemenite-fried-dough"},{"id":"22410","title":"Angie's Popular Green Bean Casserole","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
onions, raw
yogurt, greek, plain, nonfat
beans, snap, green, raw
cheese, cheddar
bread crumbs, dry, grated, plain
butter, without salt","directions":"Preheat oven to 350 degrees F (175 degrees C).
Melt 2 tablespoons butter in a large skillet over medium heat.
Stir in flour until smooth, and cook for one minute.
Stir in the salt, sugar, onion, and yogurt.
Add green beans, and stir to coat.
Transfer the mixture to a 2 1/2 quart casserole dish.
Spread shredded cheese over the top.
In a small skillet, melt remaining (1 tbsp) of butter and add bread crumbs, coating with butter.
Sprinkle over the cheese.
Bake for 30-40 minutes in the preheated oven, or until the top is golden and cheese is bubbly.","url":"https://recipe.bluelayer.org/recipe/22410/angies-popular-green-bean-casserole"},{"id":"22380","title":"Kittencal's Best Garlic Pizza Dough for the Bread Machine","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients into the pan in order, or according to your manfacturer's directions (making certain to sprinkle the dry milk powder over the warm water).
Press the dough cycle and start.
Check the dough after about 4-5 minutes of kneading to see is more water or flour is needed to create a soft semi-sticky dough.
When the machine signals the end of the cycle, remove the dough and knead gently into a tight ball on a lightly floured surface.
Cover and let rest for 20 minutes (or at this point you can refrigerate for up to 24 hours or freeze).
Stretch into desired size for your pizza pan.
*Note* for a thicker crust, let the dough rise on the pan covered with a clean tea towel for about 20 minutes before topping with sauce and ingredients.","url":"https://recipe.bluelayer.org/recipe/22380/kittencals-best-garlic-pizza-dough-for-the-bread-machine"},{"id":"22359","title":"Blackfeet Nation Bannock","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Preheat oven to 350 degrees.
Mix together flour, baking powder, and salt in a large bowl.
Gradually stir in water until a thick dough forms.
Turn onto a lightly floured board and knead until the dough is not sticky.
It does not need to be perfectly smooth.
Grease a 9 X 13 baking pan.
Take a rolling pin and flatten dough until it is roughly the size of the pan.
Place dough in pan and adjust to fit.
Bake for 35 minutes.
The bread should be slightly brown.
Turn out out on cutting board or cooling rack.
This bread can be cut while warm.","url":"https://recipe.bluelayer.org/recipe/22359/blackfeet-nation-bannock"},{"id":"22355","title":"Italian Olive Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
tomatoes, red, ripe, raw, year round average
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried
leavening agents, yeast, baker's, active dry
olives, ripe, canned (small-extra large)","directions":"Add ingredients into breadmachine pan in order recommended by manufacturer.
Choose basic cycle, and press start.
Add olives at the add-in beep, or 5 minutes before the end of the final knead.","url":"https://recipe.bluelayer.org/recipe/22355/italian-olive-bread"},{"id":"22341","title":"Chicken Rice Casserole","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
spices, thyme, dried
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt
peas, green, frozen, unprepared
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard","directions":"Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
Gradually stir in broth and milk, stirring until thick and smooth.
Stir in chicken and add salt and pepper; set aside.
Grease a 1 1/2 quart shallow baking dish.
Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
Bake at 400 until hot and bubbly, about 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/22341/chicken-rice-casserole"},{"id":"22330","title":"Apple Nut Spread","ingredients":"cream, whipped, cream topping, pressurized
apples, raw, with skin
dates, deglet noor
cheese, cottage, creamed, large or small curd
cheese, parmesan, hard
spices, cinnamon, ground
nuts, almonds","directions":"Place sherry in 1 quart glass measure.
Microwave at high for 45 seconds to 1 minute or until boiling.
Add apples and dates.
Cover with plastic wrap and vent.
Microwave on high 4 to 5 minutes or until tender, stirring after 2 minutes cool mixture completely.
Position knife in food processor.
Add apple mixture.
Process until smooth.
Place mixture in a bowl and set aside.
Place cottage cheese in processor and process until smooth.
Add cream cheese and cinnamon; process until smooth.
Add apple mixture and process until smooth.
Place mixture in a bowl and stir in almonds.
Cover and chill.
Serve spread with toasted raisin bread or apple slices.
(fat 0.7, cho.
0)","url":"https://recipe.bluelayer.org/recipe/22330/apple-nut-spread"},{"id":"22321","title":"Beet And Tomato Casserole Recipe","ingredients":"beets, raw
tomatoes, red, ripe, raw, year round average
cheese, parmesan, hard
bread crumbs, dry, grated, plain
salt, table","directions":"Put 1/2 beets in bottom of greased baking dish.
Add in half the tomatoes then half the cheese in layers.
Season to taste with salt and pepper.
Add in 1/2 bread crumbs.
Dot with 1 Tbsp.
fat.
Repeat.
Brown in moderate oven 350 , 20 min.
Tootie Notes: This was the old recipe.
To update: Use a sprayed glass casserole.
Use canned beets and tomatoes.
I use the sliced beets-it lays out in the dish better.
Cut down on the salt.
Use butter or possibly margarine instead of fat.
This is steamy good.","url":"https://recipe.bluelayer.org/recipe/22321/beet-and-tomato-casserole-recipe"},{"id":"22312","title":"Sourdough Bread","ingredients":"oil, olive, salad or cooking
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"Combine ingredients in large bowl to make stiff batter.
Grease another large bowl
Put dough in and turn it over, putting oily side on top.
Cover lightly with foil and let stand overnight.
DO NOT REFRIGERATE
Next morning, punch down dough
Kneading a little; divide dough in 3 parts
Knead each part on floored surface.
Turn 8 to 20 times
Put in 3 greased loaf pans and brush with oil
Let stand 4 to 5 hours ( all day is best)
Dough rises slowly
Cover with waxed paper while rising
Bake at 350* for 30 min
Remove from pan and brush with butter
Cool on rack
Wrap well and store in refrigerator","url":"https://recipe.bluelayer.org/recipe/22312/sourdough-bread"},{"id":"22306","title":"Artisan Bread Bowls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, olive, salad or cooking","directions":"In a large bowl, let yeast dissolve in the warm water until creamy, about 5 minutes.
Add the rest of the ingredients by hand, mixer or bread machine and knead till youve created a smooth dough.
Allow the dough to rise, covered, for 45 minutes; it should become puffy.
Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be.
Roll each piece into a ball.
Place on a lightly greased or parchment covered baking sheet.
Cover the bread bowls with greased plastic wrap.
Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
Two or more hours before serving, remove the bread bowls from the refrigerator.
Uncover, and let them sit for about one hour while you preheat the oven to 425 degrees F.
Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand.
Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
Remove from the oven, and cool on a rack.
Before serving, cut off the lid of the bread and carefully hollow out the bread bowl (pulling out as much of the interior bread as you like), reserving pieces to be used as toasted seasoned croutons for your soup, or tuck them away for a later use like fresh bread crumbs.
Delicious!!!
!","url":"https://recipe.bluelayer.org/recipe/22306/artisan-bread-bowls"},{"id":"22305","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 375 degrees and grease a baking sheet or 8 inch round pan.
Mix the flour, salt and baking soda; add the buttermilk and stir briskly with a fork until the dough holds together in a rough mass.
Knead on a lightly floured board for about 30 seconds, then form into an 8 inch round, about 1 1/2 inched thick.
Slash a large 1/4 inch deep X across the top and bake for 45-50 minutes, until browned and the X has spread open.
Cool on a rack, then wrap in a slightly damp towel and let rest on the rack for at least 8 hours (although we often eat it as soon as it cools).","url":"https://recipe.bluelayer.org/recipe/22305/irish-soda-bread"},{"id":"22304","title":"Bread Bowls II","ingredients":"wheat flours, bread, unenriched","directions":"Thaw bread dough.
Preheat oven to 375 degrees F (190 degrees C).
Divide bread dough into fourths.
Roll each fourth into an 8 inch circle.
Brush the back of 4 oven-safe bowls with oil or cooking spray.
Place bowls upside down on a baking sheet.
Place dough circles on bowls.
Brush edge of dough with water and fold it back into a \"hem\" to make a bowl rim.
Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/22304/bread-bowls-ii"},{"id":"22297","title":"Italian Butter","ingredients":"butter, without salt
spices, garlic powder
spices, basil, dried
spices, oregano, dried","directions":"Combine all ingredients in a small bowl.
Mix well.
Enjoy with vegetables or as a spread on bread.","url":"https://recipe.bluelayer.org/recipe/22297/italian-butter"},{"id":"22285","title":"Sugar Free Short Bread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
butter, without salt","directions":"Put in a food mixer till smooth.
Roll into a long sausage and wrap in plastic wrap/freezer for 1/2 or till you want to bake.
Oven 350.
Cut into cookie size.
Bake 20-25 min till firm.slightly brown edge.
Take out and sprinkle with splenda, Looks festive.","url":"https://recipe.bluelayer.org/recipe/22285/sugar-free-short-bread-cookies"},{"id":"22283","title":"Cream Cheese Spread","ingredients":"cheese, parmesan, hard
honey
orange juice, raw","directions":"Mix until smooth.
Spread on bread and layer fresh fruit.","url":"https://recipe.bluelayer.org/recipe/22283/cream-cheese-spread"},{"id":"22282","title":"Crab and Artichoke Dip","ingredients":"artichokes, (globe or french), raw
salad dressing, mayonnaise, regular
cheese, parmesan, hard
crustaceans, crab, alaska king, imitation, made from surimi
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 350F.
Drain and dice artichoke hearts (from a can is fine).
combine in bowl with rest of the ingredients.
place into a pie dish or shallow casserole dish.
Bake for 45 minutes or until golden brown on top.","url":"https://recipe.bluelayer.org/recipe/22282/crab-and-artichoke-dip"},{"id":"22262","title":"Apple Blossom Infused Honey","ingredients":"honey
apples, raw, with skin","directions":"Warm honey over a double boiler until it reaches 100 degrees F.
Pour over the apple blossoms.
Serve when cooled.
You may strain the apple blossoms out or leave inches.
Serve with a good blue cheese, such as Roquefort or Stilton, along with some good cracker or bread.
So good served over biscuits too!
Enjoy!
This would work with orange blossoms too!","url":"https://recipe.bluelayer.org/recipe/22262/apple-blossom-infused-honey"},{"id":"22261","title":"Whole Wheat Pita for Bread Maker","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Add ingredients to the bread pan as listed - select the dough cycle and start.
After the cycle is complete, remove the dough, cover and let rest for 10 minutes.
Preheat oven to 450F
Divide the dough into 8 equal portions and shape each into a smooth ball - lightly flour the bread board and roll each ball into a 4 inch circle.
Cover the circles and let them rise for about 30 minutes.
Place 4 dough circles on a lightly greased baking sheet.
On middle rack, bake for 4 minutes, turn the dough and bake for another 3 minutes or until completely puffed and slightly brown.
Cool on a rack, and repeat with the remaining dough circles.
For storage, while still warm, puncture at seam and press gently to release air and flatten - when cool, stack and place in plastic storage bag.","url":"https://recipe.bluelayer.org/recipe/22261/whole-wheat-pita-for-bread-maker"},{"id":"22238","title":"Light Wheat Hamburger Buns","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Heat water to 110 degrees f.
Mix dry ingredients.
add oil and water.
Mix until the dough is formed.
let rest 5 minutes.
Knead in a stand mixer using the dough hook for 3 minutes
let rest for 5 minutes.
Knead an additional 3 minutes.
Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).
Divide dough into 8 pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball.
Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).
Cover with plastic wrap and let buns rise until quite puffy.
Bake in pre-heated 375 f oven for about 15 minutes.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/22238/light-wheat-hamburger-buns"},{"id":"22213","title":"Spelt Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
cream, whipped, cream topping, pressurized
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 220C / 425F.
Sift and mix together the dry ingredients.
Add the milk and mix to a soft dough.
Shape the dough into a ball and place on an oiled baking tray.
Cut a 2.5cm (1 inch) cross onto the top of the dough.
This will allow the bread to be broken easily after baking.
Cover the loaf with a deep cake tin.
Bake for 35 minutes.
Cool on a wire rack and eat either warm or while the bread is still fresh.","url":"https://recipe.bluelayer.org/recipe/22213/spelt-soda-bread"},{"id":"22196","title":"Whole Wheat Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 375 degrees.
Whisk all dry ingredients together in a large mixing bowl.
Spray a large loaf pan with pan spray.
Pour beer into dry mixture and stir until combined.
The dough will be pretty thick and sticky.
Transfer dough into bread pan.
You may need to spread it out a little bit with your hands.
Bake for 1 hour.
You can let this cool in the pan or you can take it out after about 10 minutes and start eating it like I do.
Its very good the next day toasted with peach jam.","url":"https://recipe.bluelayer.org/recipe/22196/whole-wheat-beer-bread"},{"id":"22188","title":"9-Grain Bread","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
honey
butter, without salt
leavening agents, yeast, baker's, active dry
salt, table
seeds, sunflower seed kernels, dried
oats","directions":"Step 1:.
Place cereal mix in a bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour.
Whisk flours in medium bowl.
Step 2:.
Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine.
Attach bowl to standing mixer fitted with dough hook.
With mixer running on low speed, add flours 1/2 cup at a time, and knead until dough ball forms, 1 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes.
Add salt and knead on medium low speed until dough clears side of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional flour and continue mixing); continue to knead for 5 more minutes.
Add seeds and knead another 15 seconds.
Transfer dough to floured work surface and knead by hand until seeds are evenly dispersed and dough forms smooth taunt ball.
Place dough into greased container with a 4 quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.
Step 3:.
Adjust oven rack to middle position; heat oven to 375 degrees.
Spray 2 9 by 5 inch loaf pans with nonstick cooking spray.
Transfer dough to lightly floured work surface and pat into 12 by 9 rectangle; cut dough in half crosswise with knife or bench scraper.
Shape loaves and roll loaves in oats to coat and place in pans.
Cover with plastic wrap and let rise until double in size 30-40 minutes.
Dough should barely spring back when poked with knuckle.
Bake until internal temperature registers 200 degrees on instant read thermometer, 35-40 minutes.
Remove loaves from pans and cool on wire rack before slicing, about 3 hours.","url":"https://recipe.bluelayer.org/recipe/22188/9-grain-bread"},{"id":"22180","title":"Best Raisin Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
spices, caraway seed
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/22180/best-raisin-soda-bread"},{"id":"22176","title":"Scottish Shortbread","ingredients":"sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
vanilla extract
salt, table","directions":"Preheat oven to 160 degrees Celcius.
Mix butter until fluffy.
add brown sugar and vanilla extract,mix well.
add flour and salt mix until well combined.
Flatten dough onto greased tray.
Bake for 30-40 minutes.","url":"https://recipe.bluelayer.org/recipe/22176/scottish-shortbread"},{"id":"22168","title":"Homemade Mexican Croutons","ingredients":"wheat flours, bread, unenriched
spices, onion powder
salt, table
spices, pepper, black
spices, paprika
spices, cumin seed
oil, olive, salad or cooking","directions":"Preheat your oven to 400 F.
Add the bread cubes, onion powder, salt, black pepper, paprika and cumin to a large bowl.
Toss with your hands or a spoon until the bread pieces are all evenly coated with seasonings.
Add the olive oil and toss again until moisture is absorbed and distributed equally.
Spread the croutons over a large foiled-lined rimmed baking sheet.
Bake for about ten minutes.
When done, the edges should be a nice golden brown.
Remove pan from oven and set it on a rack.
Allow the bread to cool for about thirty minutes before using.
Store in an airtight container for up to a week in between uses.","url":"https://recipe.bluelayer.org/recipe/22168/homemade-mexican-croutons"},{"id":"22167","title":"Traditional Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt","directions":"Mix the flour and sugar first, and then rub in the butter.
Knead the mixture until it becomes a smooth paste.
Roll out till about 3/4 inch thick or 2cm thick.
Cut into rectangles and decorate the top with a fork creating rows of holes.
Transfer to a greased baking sheet and bake for 20-25 minutes at 160C (325F/Gas Mark 3).
They want to stay pale and light golden.
In warm weather you may want to chill the cookies before baking.
This recipe can also be used for petticoat tails.
Just split the mixture in two and flatten into 7 inch rounds about a half inch thick (1cm).
Mark top into 8 portions and decorate with a fork.
Bake for 30 minutes.
To use a shortbread mold: Mix a teaspoon of flour and a teaspoon of caster sugar.
Grease the mold with oil and evenly sprinkle half the flour/sugar mix.
Press the shortbread into the mold, and turn out onto a baking sheet before baking.","url":"https://recipe.bluelayer.org/recipe/22167/traditional-shortbread"},{"id":"22157","title":"Apple Cranberry Nut Bread Recipe","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
cranberries, dried, sweetened
nuts, walnuts, english
leavening agents, yeast, baker's, active dry","directions":"Add in ingredients to baking pan in order given.
Bake on basic/light
Drop in cranberries that have been coated with the cinnamon and nutmeg after first knead.
Add in yeast to dispenser.
Created for Panasonic 65P.
Adjust as needed for other machines.
Makes a nice loaf for holiday giving or possibly serving.","url":"https://recipe.bluelayer.org/recipe/22157/apple-cranberry-nut-bread-recipe"},{"id":"22150","title":"Authentic Nan or Nan Pizza With a Bread Machine","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients into a bread machine and set it to make the dough.
Once it's done, take out the dough, divide it into 8 portions and form each portion into the shape of a rice paddle.
Heat up the panini machine, coat it with vegetable oil, and cook them for 5 minutes.
Enjoy it with some store-bought keema curry, or make your own.
You can take leftover curry and put it on top of some of the nan, toast it, and make nan pizza.
You can also store this in the fridge for breakfast.","url":"https://recipe.bluelayer.org/recipe/22150/authentic-nan-or-nan-pizza-with-a-bread-machine"},{"id":"22125","title":"Roasted Hazelnut Raisin Whole Grain Wheat Bread - Direct Method","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
honey
butter, without salt
nuts, hazelnuts or filberts
raisins, seeded","directions":"Mix the flour and water either by hand or mixer until all of the flour is wetted.
Cover and let that sit at room temperature for 1 hour.
Roast hazelnuts at 375F for 14 minutes.
Cool and remove skins by rubbing the hazelnuts between your hands.
Crush the nuts roughly or leave whole.
Add salt and yeast, butter and honey and knead for 5 minutes.
Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
Remove dough and place in a straight-sided clear container noting the level of the dough.
Cover with oiled plastic wrap and let rise until doubled in volume.
After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side.
Return to the container.
Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each.
Place each into 8\" x 4\" loaf pans sprayed with oil.
Preheat oven to 375F.
Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
Bake for 15 minutes and rotate the loaves for even baking.
After 35 to 45 minutes (total) check the temperature.
Remove when the loaves are 195 F to 205F.
Tip the loaves out onto racks and let cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/22125/roasted-hazelnut-raisin-whole-grain-wheat-bread-direct-method"},{"id":"22119","title":"Zucchini-Sweet Corn-Ricotta-Quiche","ingredients":"squash, summer, zucchini, includes skin, raw
spinach, raw
corn, sweet, white, raw
cheese, parmesan, hard
cheese, ricotta, whole milk
cheese, feta
delallo, italian seasoned breadcrumbs,
phyllo dough","directions":"Grate the zucchini and preheat the oven to 180C.
Combine defrosted spinach, sweet corn and ricotta.
Add feta cheese in crumbs as well as grated zucchini and bread crumbs.
Season to taste.
Line a pie dish with the filo pastry.
Add the filling.
Top with grated cheese.
Bake for 30-40 minutes.","url":"https://recipe.bluelayer.org/recipe/22119/zucchini-sweet-corn-ricotta-quiche"},{"id":"22109","title":"(Bread Machine) 2 Lb. Traditional White Bread","ingredients":"water, bottled, generic
oil, canola
salt, table
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Measure and add liquid ingredients to the baking pan.
Measure and add dry ingredients (except yeast) to the baking pan.
Sprinkle the yeast on top of the flour.
Snap the baking pan into the breadmaker and close the lid.
Choose the \"Basic\" setting.
Choose the \"Light\" crust color setting.
Press start.
Remove the baking pan after about 55 minutes of the baking period.
Gently shake the bread loaf out of the baking pan onto a cooling rack.
If necessary, remove the kneading blade from the loaf.
Be careful, it is hot!
Set the loaf upright, cover with a dishtowel and let cool for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/22109/bread-machine-2-lb-traditional-white-bread"},{"id":"22045","title":"Honey Oatmeal Bread--(Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put into bread machine according to manufacturers directions.
Cool when done.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/22045/honey-oatmeal-bread-bread-machine"},{"id":"22043","title":"Potato Cheddar and Ale Soup","ingredients":"carrots, raw
celery, raw
butter, without salt
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
spices, fennel seed
spices, pepper, black
soup, chicken broth or bouillon, dry
beverages, carbonated, ginger ale
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"Saute carrots and celery in butter until tender.
Add potatoes, flour, fennel and pepper: saute 1 to 2 minutes.
Add stock; cook 20 to 30 minutes until vegetables are tender and potatoes break up.
Add ale and boil gently for 10 minutes.
Add milk: heat thoroughly.
Remove from heat and cool to 180F or lower.
Stir in Cheese.
Adjust seasoning with salt.
Portion 12 oz into bowl.
Garnish with shredded cheese.
Serve with bread.","url":"https://recipe.bluelayer.org/recipe/22043/potato-cheddar-and-ale-soup"},{"id":"22041","title":"1 Lb Lemonade Bread (Bread Machine) Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
lemonade, frozen concentrate, white, prepared with water
water, bottled, generic
water, bottled, generic","directions":"\"Sweet, but not cloying, and slightly tart, this is good beach food or possibly porch food.
If you slice and wrap the bread in your beach towel before you leave home, there will be no paper or possibly plastic wrapper to add in to the trash on the beach.
Just shake out the crumbs before you dry off.\"
Add in all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.
[Notice which the large loaf calls for less lemonade concentrate than the small loaf.
I do not know why, but which's how it was written in the book.]","url":"https://recipe.bluelayer.org/recipe/22041/1-lb-lemonade-bread-bread-machine-recipe"},{"id":"22040","title":"Irish Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 375 degrees.In a large bowl, mix the dry ingredients.
Slowly pour in the buttermilk, stirring until a sticky dough is formed.
Knead the dough for a few minutes until there are no bits of flour at the bottom of the bowl.
Form into two rounds and place on an ungreased baking sheet.
Bake for about 40 minutes or until a knife inserted comes out clean.
Note: if the dough is too wet, add more flour.
If it is too dry, add more buttermilk.
It should be sticky and moist.","url":"https://recipe.bluelayer.org/recipe/22040/irish-brown-bread"},{"id":"22033","title":"Basic Shortbread With Variations","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Line two cookie sheets with parchment paper.
In a bowl, combine flour and salt.
In a separate bowl, cream butter with an electric mixer until light and fluffy.
Add sugar and continue beating until smooth.
Stir in vanilla.
Add flour and salt to mixture and stir until smooth.
Divide dough into two flat disks roughly an inch thick and wrap in plastic.
Chill for an hour.
Preheat oven to 300F.
On a slightly floured surface, roll out dough to desired thickness.
Shape with lightly floured cookie cutters.
Place on cookie sheets and refrigerate 20 more minutes.
Bake for 20 minutes, or until cookies are firm without browning.
Cool on a rack.
Now for the Variations on the Theme:.
White-Chocolate Dipped:.
Roll out dough roughly 1/3 of an inch thick.
Cut into rounds and place cookies onto prepared baking sheets.
Refrigerate and bake as per above instructions.
After cooling, melt 6 ounces of white chocolate in a double boiler.
Dip cookies into white chocolate and return to rack.
Let chocolate set before handling.
Cranberry Clementine:.
Prepare one batch of basic shortbead dough, omitting vanilla extract.
Work 1/2 cup finely chopped dried cranberries and 2 tbs grated clementine zest into dough.
Roll out dough 1/2 inch thick.
Cut into desired shapes.
Refrigerate and bake as per above instructions.
Pecan Macadamia Bites:.
Add 1/4 cup finely chopped pecans and 1/4 cup finely chopped macadamia nuts to dough.
Scoop out tablespoons of dough and roll into balls.
Flatten each ball between your palms into bite-sized disks about an inch across.
Place on prepared cookie sheets, refrigerate and bake as per instructions above.
After cooking, dust cookies with icing sugar through a fine wire strainer.
Sugar Stars:.
Roll out dough roughly 1/3 of an inch thick.
Cut into stars and place cookies onto prepared baking sheets.
Using a pastry brush, lightly brush tops of cookies with egg white and sprinkle each cookie with coarse white sugar.
Refrigerate and bake as per above instructions.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/22033/basic-shortbread-with-variations"},{"id":"22013","title":"Wheat Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar.
Pour in beer, stir until a stiff batter is formed.
It may be necessary to mix dough with your hands.
Scrape dough into prepared loaf pan.
Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.","url":"https://recipe.bluelayer.org/recipe/22013/wheat-beer-bread"},{"id":"22003","title":"Cinnamon Spread","ingredients":"butter, without salt
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground","directions":"In a small mixing bowl, add the butter, brown sugar, cinnamon and nutmeg; stir until well blended.
Spread on toast, bagels, biscuits, and my personal favorite--pumpkin bread.","url":"https://recipe.bluelayer.org/recipe/22003/cinnamon-spread"},{"id":"21992","title":"'V' Scottish Cranachan","ingredients":"oats
raspberries, raw
cream, fluid, heavy whipping
alcoholic beverage, distilled, whiskey, 86 proof
honey","directions":"Heat a large heavy based skillet/frying pan on the stove until hot.
Add the oats and stirring constantly , toast the oats until they have a light, nutty smell and are just beginning to change colour.
Do not leave them as they the oatmeal can quickly burn.
Remove the oats from the pan.
keep a handful of raspberries to one side, place the remaining raspberries into a food processor and whiz once or twice to create a puree, don't whiz too much I just crushed them with a fork preferred it more solid than pureed ...you can add sugar or powdered sweetener at this point as raspberries are a bit tart
In a large bowl whisk the cream and whiskey to form stiff peaks, finally fold in the honey.
in either a glass trifle bowl, or individual dessert glasses layer the dessert starting with the cream , followed by raspberries then oatmeal, repeat several times always finish with a layer of cream then a scattering of oatmeal ..then place remaining raspberries on top if desired ....or just eat them mmm.
cover the bowl with clingfilm and chill for 1 hour or more if possible.
Drizzle over a little extra honey ( optional) can be served with shortbread
perfect for any celebrations...Hogmanay, or.
Burns night supper ..also good in the summer","url":"https://recipe.bluelayer.org/recipe/21992/v-scottish-cranachan"},{"id":"21975","title":"Cheese and Bacon Bread Sticks","ingredients":"oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
bacon, meatless
cheese, parmesan, hard","directions":"Place all your bread ingredients into breadmaker in order listed.
Thats everything on the ingredients list up to the bacon.
Dont add that or the cheese.
Turn your breadmaker to dough cycle and then start it and leave.
Once your dough is completed take out of your bread machine and cut off golf size balls of dough.
Roll into strips.
Take a few tablespoons of cheese at a time and roll the strip of dough into the shredded cheese make sure to coat well with the cheese.
Then take one strip of raw bacon and roll it around the breadstick.
I didnt let mine rise again, just popped them into the oven at 350F for 25 minutes or until golden brown.
Store in airtight container.
You may think cooking the bacon raw would leave the dough really greasy but it doesnt.","url":"https://recipe.bluelayer.org/recipe/21975/cheese-and-bacon-bread-sticks"},{"id":"21963","title":"Greek Isle Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, garlic powder
olives, ripe, canned (small-extra large)
spices, basil, dried
dill weed, fresh
cheese, feta
pickles, cucumber, sour","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/21963/greek-isle-bread"},{"id":"21940","title":"Sugar Raisin Rolls (Made with a Bread Maker)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
raisins, seeded
leavening agents, yeast, baker's, active dry","directions":"Pour boiling water onto the raisins, drain, pat dry with a paper towel, and set aside.
Measure the ingredients and put them in a bread maker.
Select the \"dough with raisins\" program and start.
When the dough has finished kneading,Take it out of the bread maker; don't let it rise in there.
The dough will look very sad and malformed at this stage.
Shape it into a neat ball, place it into a bowl and let it rise at 30C for 60 ~ 80 minutes.
When the dough doubles in size, it has finished rising.
Test it with your finger; the hole you make should stay rather than filling back up with the dough.
Deflate gently.
Cut into 10 pieces with a pastry scraper.
Form into balls and let rest for 12 minutes.
Reform into neat balls.
Roll them lightly on a dampened kitchen towel.
Roll the dough balls in granulated sugar.
If there is sugar on the side that touches the baking tray they will stick, so be careful to avoid getting sugar on that part.
Place on a parchment paper lined baking tray.
Let rise a second time at 30C for 30 ~ 40 minutes.
Preheat the oven to 180C
When the rolls have doubled in size, make 3 shallow cuts on the tops of each.
Bake for 12 ~ 14 minutes at 180C.
They're done.
Let them cool on a cooling rack.
I tried making them with mixed dried fruits.
These are yummy too.
If you like things to be sweet, then coat the rolls one more time with sugar just before baking.
The bread will be even more crisp and delicious.","url":"https://recipe.bluelayer.org/recipe/21940/sugar-raisin-rolls-made-with-a-bread-maker"},{"id":"21897","title":"Basic Whole Grain Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
rice, white, long-grain, regular, unenriched, cooked without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid
egg substitute, powder
water, bottled, generic","directions":"Preheat oven to 375F (190C).
Mix the cornmeal, flours and baking powder together and set aside.
Mix the remaining ingredients together and pour over the dry ingredients.
Fold together briefly.
Pour into a nonstick 8-inch square pan.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.","url":"https://recipe.bluelayer.org/recipe/21897/basic-whole-grain-cornbread"},{"id":"21886","title":"Shortbread with Chocolate Toffee Bits","ingredients":"butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Preheat the oven to 300 degrees F.
Cream the butter and 4 tablespoons of sugar in a blender or using a hand mixer until creamy and light.
Add the chocolate toffee pieces to the creamy mixture.
Blend for about a minute so the chocolate toffee pieces are well incorporated.
Sift the flour and cornstarch into the butter mixture.
Blend well until combined.
The mixture will resemble breadcrumbs.
Line a 9x9 inch baking pan with parchment paper.
Pour the shortcrust pastry into the pan and press the shortcake until flat and firm.
Cut the pastry into squares before baking, since cutting after its baked will result in a pan full of large crumbs.
Baked shortbread is brittle when cut if there are no score marks.
Place in the oven and bake for 1 hour.
Remove and allow to cool for about 10 minutes.
Sprinkle remaining 1 tablespoon of fine bakers (castor) sugar lightly over the top of the pastry.
Allow to cool completely before separating the squares.
To separate the squares, place the point of a sharp knife along a scoremark and push the knife down.
The shortbread square will easily separate.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21886/shortbread-with-chocolate-toffee-bits"},{"id":"21880","title":"Danish Rye Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour.
Cover batter with a damp cloth, and place in a warm, draft-free spot.
In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour.
Cover again, and set aside overnight.
In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water.
Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using).
When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes.
Form into a loaf, and place on a baking sheet.
Allow to rise for about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/21880/danish-rye-bread"},{"id":"21873","title":"Yogurt Whole Wheat Bread","ingredients":"yogurt, greek, plain, nonfat
water, bottled, generic
oil, olive, salad or cooking
syrup, maple, canadian
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat germ, crude
leavening agents, yeast, baker's, active dry","directions":"Add all the ingredients in the order given above making sure that you do not let the yeast touch any of the wet ingredients.
My machine beeps part way through the process and I added the caraway seed and the no-salt seasoning at that time.
When the bread is done, using oven mitts, remove the tray from the bread machine and shake the loaf out onto a cooling rack.
Cool completely before slicing and slather with some Earth Balance vegan margarine, so yummy.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/21873/yogurt-whole-wheat-bread"},{"id":"21860","title":"Fried Indian Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all dry ingredients.
Add milk.
Combine with a fork.
Knead 2-3 times on a lightly floured surface.
Pat out or roll to 1/2 inch thickness.
Cut into 3/4 in x 3 in strips.
Fry in 1/2 inch of Crisco oil or a deep fat fryer.
Serve warm.
To make into a sweet treat, dust the tops with powdered sugar.
Coat with cinnamon sugar.","url":"https://recipe.bluelayer.org/recipe/21860/fried-indian-bread"},{"id":"21855","title":"Raisin Bread II","ingredients":"water, bottled, generic
lard
leavening agents, yeast, baker's, active dry
raisins, seeded
wheat flours, bread, unenriched
salt, table
spices, cinnamon, ground","directions":"Place ingredients in the bread machine pan in the order suggested by the manufacture
Select the Basic or White Bread setting.
There is no need to select Fruit Bread setting, nor to add the raisins in later.
Start the machine.
After first knead, bread should be smooth, elastic, and dry to touch.
Adjust if necessary with additional flour.
After baking, remove pan immediately.
Rest for 10 minutes in the pan.
Remove bread from the pan, and cool on a wire rack for 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/21855/raisin-bread-ii"},{"id":"21845","title":"Salmon Tomato Dijon Mustard Salad - No Mayo","ingredients":"sauce, fish, ready-to-serve
tomatoes, red, ripe, raw, year round average
mustard, prepared, yellow
vinegar, distilled
salt, table
sugars, granulated
soy sauce made from soy (tamari)
beans, snap, green, raw","directions":"Mix everything together.
Serve on toast, french bread, or crackers.","url":"https://recipe.bluelayer.org/recipe/21845/salmon-tomato-dijon-mustard-salad-no-mayo"},{"id":"21839","title":"I Luv Food's Honey Balsamic Chicken Strips","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
vinegar, balsamic
honey
delallo, italian seasoned breadcrumbs,","directions":"Cut chicken breast into strips.
In a gallon baggie mix the balsamic vinegar and honey well.
Put chicken in baggie and marinate for 30 minutes.
On a cookie sheet pour panko bread crumbs and coat chicken.
Put coated chicken on another foil lined baking sheet lightly sprayed with cooking spray.
Bake 11 minutes on 350 degrees.
May turn broiler on if more crispiness is desired.","url":"https://recipe.bluelayer.org/recipe/21839/i-luv-foods-honey-balsamic-chicken-strips"},{"id":"21835","title":"Basil Cheese Loaf","ingredients":"cheese, parmesan, hard
cheese, roquefort
spinach, raw
parsley, fresh
spices, basil, dried
spices, garlic powder
oil, olive, salad or cooking
cheese, parmesan, hard
tomatoes, sun-dried
nuts, walnuts, english","directions":"Combine the cream cheese and Roquefort in a bowl.
Mix until smooth.
Set aside.
Combine the spinach, parsley, basil and garlic in a bowl of a food processor.
With the motor running, slowly drizzle the oil through the food tube.
Continue processing until smooth.
Transfer the mixture to a bowl.
Add walnuts and Parmesan and mix well.
Line a 5- 1/2-x2- 1/2-loaf pan with plastic wrap, leaving extra wrap to hang over the sides.
Spread 1/3 of the cheese mixture evenly.
Next, spread 1/2 of the pesto mixture and arrange a layer of the sun dried tomatoes on top.
Repeat the cheese, pesto and tomato layers.
Finish with the remaining 1/3 cheese mixture.
Wrap and refrigerate for 24 hours.
TO SERVE: Allow the loaf to come to a room temperature about 30 minutes.
Invert it onto a platter and provide a cheese-slicing knife.
Have a basket of crackers and bread close by.","url":"https://recipe.bluelayer.org/recipe/21835/basil-cheese-loaf"},{"id":"21828","title":"Honey Curry Bread","ingredients":"water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
salt, table
spices, curry powder
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/21828/honey-curry-bread"},{"id":"21817","title":"100% Whole Wheat Bread","ingredients":"water, bottled, generic
sweetener, syrup, agave
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Combine warm water and agave in mixer.
Sprinkler yeast over the top, let set for 3 minute Add 3 c flour, turn mixer on low and gradually increase speed to med high speed.
Let run for 8 to 10 minute At this point get a little of dough better two fingers pull them apart.
You should have a nice long strand of gluten.
Take out mixing blade.
Cover the bowl with a towel and let set for 30 minute.
Scrap the risen dough down off the sides of the bowl.
Sprinkle salt over the dough and add the oil.
Put dough hook on mixer, let mix on med until all the oil is incorporated into the dough.
Stop the mixer.
Add 2 Celsius of flour around the edges of the bowl.
Let mixer run 5 minutes Then gradually add remaining cup of flour, Dough should start to ball up and pull away from the sides of the bowl.
As you get all the flour incorporated it will start to stick again.
Stop the mixer at this point.
Place 1 T oil in larger bowl, spread oil around bowl then scrap the dough into the bowl.
Form the dough into a bowl, cover and let set until double in bulk, about 1 hour.
After second rising it is ready to form into loaves.
Dough will be sticky and you need to add a little more flour as you shape the loaves but be careful not to add too more or the bread will be dry and heavy.
Let formed loaves rise for 45 min to an 1 hours Bake at 350 degrees for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/21817/100-whole-wheat-bread"},{"id":"21807","title":"Low Carb Chicken Salad","ingredients":"onions, raw
celery, raw
seeds, flaxseed
salad dressing, mayonnaise, regular
spices, pepper, red or cayenne
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine all ingredients and serve on whole grain bread or a bed of greens.
Hint: sometimes I use canned chicken to make this even easier.","url":"https://recipe.bluelayer.org/recipe/21807/low-carb-chicken-salad"},{"id":"21790","title":"Hot Artichoke Dip","ingredients":"salad dressing, mayonnaise, regular
cheese, parmesan, hard
cheese, parmesan, hard
fresh red onions,
artichokes, (globe or french), raw","directions":"Turn oven to 350 degrees.
Mix together mayonnaise and cheeses.
Add chopped onion and artichoke hearts.
Spoon into a 1-quart casserole dish.
Heat for 25 minutes.
Serve with baked pita chips or torn pieces of fresh bread.","url":"https://recipe.bluelayer.org/recipe/21790/hot-artichoke-dip"},{"id":"21789","title":"Yummy Applesauce Bread","ingredients":"nuts, pecans
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, nutmeg, ground
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
water, bottled, generic
oil, olive, salad or cooking
vinegar, cider","directions":"Preheat oven to 375 degrees F (190 degrees C).
Grease a 9x5-inch loaf pan.
Spread pecans in a single layer on a baking sheet.
Bake pecans in the preheated oven until golden, 5 to 7 minutes.
Remove pecans from oven and reduce oven temperature to 350 degrees F (175 degrees C).
Mix flour, brown sugar, cinnamon, baking soda, baking powder, nutmeg, and salt together in a large bowl.
Stir applesauce, water, vegetable oil, and vinegar together in a separate bowl.
Stir applesauce mixture into flour mixture until just combined; fold in pecans.
Pour batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 50 to 60 minutes.
Cool bread in the pan for 10 minutes before transferring to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/21789/yummy-applesauce-bread"},{"id":"21784","title":"Brown Sugar Shortbread","ingredients":"butter, without salt
sugars, brown
vanilla extract
nuts, pecans
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325.
Grease a 9\" baking pan (square or round).
In a mixing bowl, beat together butter, brown sugar and vanilla.
Gradually beat in pecans and flour.
Press mixture into prepared pan and prick top with tines of a fork.
Bake at 325 for about 30 minutes or until slightly browned and puffy.
Remove from the oven and carefully cut into wedges using a sharp knife BEFORE allowing it to cool.","url":"https://recipe.bluelayer.org/recipe/21784/brown-sugar-shortbread"},{"id":"21757","title":"Buttermilk White Bread (Bread Machine)","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"In the bowl of your bread machine add the ingredients in the order they are listed.
Make sure that the yeast does not touch the water.
Set the bread machine on bread cycle.","url":"https://recipe.bluelayer.org/recipe/21757/buttermilk-white-bread-bread-machine"},{"id":"21753","title":"Laugensemmel: German Pretzel Rolls","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
butter, without salt
salt, table
water, bottled, generic
water, bottled, generic
leavening agents, baking soda","directions":"Combine the flour, yeast, butter and salt in a large bowl.
Mix well, then gradually pour in the cold water, mixing until the dough begins to come together.
The dough should be moist but firm enough that you can knead with your hands.
Turn out the dough onto a well floured surface and knead for 15 minutes until smooth and elastic.
Form into a ball and return the bowl.
Cover the bowl with plastic wrap or a damp tea towel and let the dough rest for 30-45 minutes.
Remove from bowl to a floured working surface and divide into 8 equal sized pieces.
Form each into a small round roll.
To form into rolls, repeatedly fold over the outer edges of the ball into towards the center of the ball, gently pressing down.
Once the bottom side is round and smooth, turn it over so the smooth side is on top.
Line a baking sheet with parchment paper and evenly arrange the rolls.
Lightly cover with a clean tea towel or baking cloth.
Let rest in the refrigerator 8 hours.
This helps the outer skin of the dough slightly dry out so it doesn't lose shape when boiling.
After 8 hours when you're ready to bake, preheat the oven to 210C/410F.
While the oven is preheating, prepare the baking soda bath to boil pretzels: Bring 1 liter/1 quart of water to a boil and add 5 teaspoons of baking soda (the ratio of water to baking soda is important!
It's what gives the pretzels their distinct color and flavor).
Plop the pretzel rolls into the water 1 or 2 at a time.
You don't want to crowd them.
Boil for 30 seconds on one side then flip over and boil for another 30-45 seconds.
Remove the boiled pretzels from the pot with a slotted spoon and place on a rack to drain for a couple minutes.
While the pretzels are still wet, cut a shallow \"X\" shape across the top of each rolls and sprinkle with coarse salt, poppy seeds and/or sesame seeds.
When done, remove onto a rack and let cool for a few minutes.
Serve with plenty of butter!
Arrange the rolls on a baking sheet that has been lightly greased or covered with parchment paper.
Bake in the oven at 210C/410F.
for 18-20 minutes, or until they pretzels turn a deep, golden brown color.","url":"https://recipe.bluelayer.org/recipe/21753/laugensemmel-german-pretzel-rolls"},{"id":"21752","title":"Fermented Raisin's Big Day Out! Raisin Bread","ingredients":"wheat flours, bread, unenriched
raisins, seeded
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt","directions":"Once the fermented liquid from raisins are done, separate into liquid and raisins with a strainer.
We're only going to use these raisins.
In your bread maker, put in just the raisins and mash for 5 minutes, then stop the process and throw in all the other ingredients.
You can also use an electric mixer or food processor, of course!
Once the kneading is done, let the dough rise.
I personally didn't use the bread-rising feature just to save some electricity.
I let it rise at room temperature of 20C.
It doubled in 10 hours.
Take out the dough on a dusted surface and let the gas escape a bit.
You should be able to smell a hint of sweetness.
Divide the dough into eight pieces and roll them up nicely.
Cover with a dampened towel and let rest for 20 minutes.
Roll them up one more time and let them rise until about twice their size.
(You can tie them, twist them, etc.
Just shape them as you like.)
Bake for about 15 minutes in a preheated 180C oven and it's done!
I sprinkled some flour and made a cut into the dough right before baking them.
You can see how the surface has opened up nicely!","url":"https://recipe.bluelayer.org/recipe/21752/fermented-raisins-big-day-out-raisin-bread"},{"id":"21733","title":"Reuben Dip","ingredients":"cheese, parmesan, hard
cream, sour, cultured
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
corn, sweet, white, raw
sauerkraut, canned, solids and liquids","directions":"Heat all ingredients in a saucepan over low heat until melted and hot.
Thin with addddional milk if necessary.
Serve with rye crackers or party rye bread.","url":"https://recipe.bluelayer.org/recipe/21733/reuben-dip"},{"id":"21719","title":"Low Fat Oven Bake Crispy Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat
delallo, italian seasoned breadcrumbs,
spices, garlic powder
spices, chili powder
salt, table
spices, pepper, black","directions":"Cut chicken breasts into about 3 pieces and put into a ziplock bag, add the buttermilk and marinade overnight, or for at least 2 hours.
Preheat oven to 325F and spray a baking sheet with Pam cooking spray.
Put all the dry ingredients into a ziplock bag and shake to combine.
Remove chicken from the ziplock bag and shake off any excess buttermilk and add to the breadcrumb mix, add 3 pieces at a time and shake to coat the chicken.
Remove and place on baking sheet.
Repeat till all pieces are coated.
Spray chicken with Pam cooking spray and bake for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/21719/low-fat-oven-bake-crispy-chicken"},{"id":"21716","title":"Candied Pecans","ingredients":"nuts, pecans
sugars, brown
oil, olive, salad or cooking
vinegar, balsamic","directions":"Grease or line a baking sheet with parchment paper and set aside.
Lightly toast pecans for 3-4 minutes in toaster oven on Toast setting (the same as you would toast bread), being careful not to burn them.
Meanwhile, in a small saucepan over medium heat, stir brown sugar, olive oil and balsamic vinegar together until well combined.
When the mixture bubbles, take pecans from the toaster oven and add them to the saucepan, stirring to coat.
Cook over medium heat for 5-7 minutes, stirring frequently to prevent burning.
Pour the pecans out onto the prepared baking sheet and spread them out so that they are not touching one another.
Cool to allow the coating to harden.
Adapted from Epicurious.","url":"https://recipe.bluelayer.org/recipe/21716/candied-pecans"},{"id":"21713","title":"Wheat Pizza Crust (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, oregano, dried
spices, basil, dried
spices, garlic powder
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place the ingredients in order suggested by manufacturer.
Select dough setting.
(Check dough after 5 minutes of mixing; add 1 to 2 Tbsp of water or flour if needed.)
When the cycle is complete, turn dough onto lightly floured surface.
Punch down, cover and let stand for 10 minutes.
Divide dough in half.
Pressed each portion into a greased 12 in pizza pan.
Add sauce, cheese, and favorite toppings.
Bake at 400 degrees for 18-20 minutes or until crust and cheese are lightly browned.","url":"https://recipe.bluelayer.org/recipe/21713/wheat-pizza-crust-bread-machine"},{"id":"21704","title":"Standard Square Pullman Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
margarine, regular, 80% fat, composite, stick, without salt","directions":"Put the , then the ingredients in a bread machine, and start the \"dough kneading\" program.
Add the honey 3 minutes in, and the margarine 6 minutes in.
If the honey is crystallized, microwave it for 5 minutes.
Take the dough out and deflate it.
Divide it into 2 portions, round off each portion, and leave to rest for 15 minutes.
Deflate the dough again, form each portion into a flat oval shape, and fold in the top and bottom long edges.
Fold in half and seal the seam securely.
Roll this into a 30 cm long rope.
Deflate again, and form (you can roll the dough into balls).
Place the dough into an oiled bread pan, and leave to rise again (until the dough rises up to 2 cm below the rim of the pan).
Cover with an greased lid, and bake.
Preheat the oven to 160C, bake at 200C for 15 minutes, then at 220C for 25 minutes (total 40 minutes).
The loaf in the photo is a 1-loaf size; it was baked at 200C for 8 minutes + 220C for 27 minutes.
Rap the baking pan hard, take the loaf out and cool.
Here is a regular bread pan with slanted sides, and the one I used, which has straight (unslanted) sides.
You can make a square bread loaf just like the ones you can buy in a store.","url":"https://recipe.bluelayer.org/recipe/21704/standard-square-pullman-loaf"},{"id":"21696","title":"Pain a lAncienne Focaccia","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the flour, salt, yeast, and water in a mixing bowl.
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
If mixing by hand, use a large spoon and stir for about 1 minute, until well blended.
The dough should be coarse and wet.
Let the dough rest for 5 minutes to fully hydrate the flour.
Drizzle the olive oil over the dough, then resume mixing on medium-low speed using the paddle attachment, or by hand using a large wet spoon or wet hands, for 1 minute.
The dough should become smoother but will still be very soft, sticky, and wet.
Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes.
Transfer the dough to a lightly oiled work surface.
With wet or oiled hands, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough.
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
The dough should be significantly firmer, though still very soft and fragile.
Place the dough back in the bowl, cover, and let sit at room temperature for 10 minutes.
Repeat this entire process three more times, completing all repetitions within 30 to 40 minutes.
(You can also do the stretch and folds in the bowl, as shown on page 17.)
After the final stretch and fold, return the dough to the oiled bowl and immediately cover the bowl tightly and refrigerate overnight or for up to 4 days, or pan it immediately (as described below).
To make 1 large focaccia, line a 12 by 16-inch sheet pan with parchment paper or a silicone mat.
Oil it generously, including the sides, with about 2 tablespoons of olive oil, then transfer the dough to the pan.
Drizzle another tablespoon of oil over the top of the dough, then use your fingertips to dimple the dough and spread it to cover about half of the pan.
Make sure the top of the dough is coated with oil, then cover the pan (not the dough) tightly with plastic wrap and immediately place the pan in the refrigerator overnight or for up to 4 days.
For round focaccia, cut out a piece of parchment paper to fit inside an 8- or 9-inch round pan.
Oil both the parchment and the sides of the pan with 1 tablespoon of olive oil, then transfer the dough to the pan.
For an 8-inch pan, use 8 ounces (227 g) of dough; for a 9-inch pan, use 12 ounces (340 g) of dough.
Drizzle 1 teaspoon of olive oil over the top of the dough, then use your fingertips to dimple the dough and spread it as far as it will allow.
Dont force the dough when it starts to spring back.
Cover the pan (not the dough) tightly with plastic wrap and immediately place the pan in the refrigerator overnight or for up to 4 days.
Remove the dough from the refrigerator about 2 1/2 hours before you plan to bake, and if you havent already panned it, follow the instructions above to do so, spreading it to cover a portion of the pan.
Warm the oven for just a few minutes, then turn it off; or, if you have a gas oven with a pilot light, its warm enough without any heating.
Drizzle a small amount of olive oil on the surface of the dough and, beginning in the center and working toward the sides, dimple the dough with your fingertips to spread it over more of the pan.
The dough will start resisting and sliding back toward the center after a minute of this; stop dimpling at that point.
It should now be covering 70 to 80 percent of the pan.
Cover the pan with plastic wrap and put it in the warm oven (with the heat off!).
For a gas oven with a pilot light, leave the focaccia in for just 5 minutes.
Otherwise, leave it in for about 8 minutes.
(If you have plenty of time, you can simply let the dough rest at room temperature for 30 minutes between dimplings, which will require a total of about 4 hours prior to baking.)
After the focaccia has been out of the oven for 10 minutes, remove the plastic wrap, drizzle another small amount of olive oil over the dough, and dimple it again.
This time it should cover about 90 percent of the pan.
Cover it again and return it to the warm oven for 5 minutes in a gas oven with a pilot light or 10 to 20 minutes for any other type of oven.
On the third dimpling (if not the second), the dough should evenly fill the entire pan.
If it creeps in from the corners because of the oil, dont worry; it will fill the corners as it rises.
Cover the pan with plastic wrap and proof the dough in the slightly warm oven as before, removing it after 5 to 10 minutes and completing the rise at room temperature.
It should be about 1 inch high in 1 to 1 1/2 hours (longer if not using the oven).
Preheat the oven to 500F (260C).
(You dont need a baking stone, but if youd like to use one, allow 45 minutes for it to preheat.)
Top the focaccia with your choice of toppings (see page 70 for topping ideas), but wait until the end of the baking time to add any cheese.
Place the pan in the oven.
For large focaccia, lower the oven temperature to 450F (232C) and bake for 12 minutes.
Rotate the pan and bake for another 10 to 15 minutes, until the top of the dough is golden brown.
For round focaccia, keep the oven temperature at 500F (260C) and bake for 10 to 12 minutes.
If you use moist toppings, such as fresh tomatoes or sauce, the focaccia will take longer to bake.
To test for doneness, use a metal spatula to lift the edge of the focaccia so you can see the underside; it should be a mottled golden brown in spots, not white all over.
If youre topping the focaccia with cheese, add it when the focaccia appears to be done, then bake for another 2 to 4 minutes to melt the cheese.
When you remove the focaccia from the oven, run a pastry blade or metal spatula along the sides of the pan to loosen the focaccia, then carefully slide the focaccia, parchment and all, onto a wire rack.
If any olive oil remains in the pan, pour it over the top of the focaccia.
Cool for at least 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/21696/pain-a-lancienne-focaccia"},{"id":"21691","title":"Alternative to Peanut Butter","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
molasses","directions":"Blend together in a bowl and spread on a slice of bread or spread on crackers.","url":"https://recipe.bluelayer.org/recipe/21691/alternative-to-peanut-butter"},{"id":"21684","title":"Peanut Butter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt","directions":"Preheat oven to 375 degrees F.
Combine dry ingredients.
Add milk and peanut butter.
Pour into a greased 8 by 4 by 3-inch loaf pan.
Bake for approximately 50 minutes.
Serve with your favorite jam.","url":"https://recipe.bluelayer.org/recipe/21684/peanut-butter-bread"},{"id":"21675","title":"Bread made from Tofu and Brown Rice","ingredients":"wheat flours, bread, unenriched
rice flour, white, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
tofu, raw, regular, prepared with calcium sulfate
water, bottled, generic
oil, olive, salad or cooking","directions":"Remove the silken tofu from the package, and place it in a heat-resistant dish together with its liquid, then heat for about 30 seconds in the microwave.
Put more than the listed amount of water in a heat-resistant dish, then heat for about 20 seconds in the microwave to heat until lukewarm.
Combine the ingredients listed from the bread flour to the dry yeast, and mix with a rubber scraper or similar utensil.
Add the tofu and mix well.
Add 2 tablespoons lukewarm water and mix well.
Gradually add more lukewarm water, a teaspoon at a time, until the dough reaches the right firmness.
I use 2 tablespoons plus 2 teaspoons lukewarm water, which is a total of 40 ml.
Transfer to a work surface, and knead by repeating a process of pounding and stretching the dough.
Once the dough looks like the photo shown, return it to the bowl, and add 1 tablespoon olive oil.
Work the olive oil into the dough, then return it to the work surface to knead.
It's ready once it is smooth as shown.
Return it to the bowl, and let it rise at around 30C until it doubles in size (first proofing).
Press your finger into the dough, and if it doesn't return, then remove it from the bowl and lightly press out the air.
Divide it in half, form each half into a ball, then let it rest.
Here is how it should look after about 15 minutes.
Roll each ball of dough into an oval shape with a rolling pin, then fold each end inside.
Tightly seal the edge where the two ends meet.
Turn over each loaf and evenly shape.
Arrange them on a baking tray lined with a sheet of parchment paper, then let them rise at around 35C until they double in size (second proofing).
Preheat the oven to 200C.
Dampen the tops with a pastry brush dipped in water, sprinkle on sesame seeds, and slash (you may omit these steps).
Bake for 10 minutes at 200C, then for 5 minutes at 180C.
Adjust the baking time to suit your oven.
When there is 3 minutes remaining, I shift their positions to brown evenly.
Slice once they cool.
Since they have an elastic-like chewy texture, they are easy to cut.
This is the brown rice flour I used.
I got it at Tomizawa Shoten, a baking supply store.","url":"https://recipe.bluelayer.org/recipe/21675/bread-made-from-tofu-and-brown-rice"},{"id":"21656","title":"Green Pepper Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Prepare the pepper as following three days before baking.
Give pepper in apple-juice and change every day.
Give the flour in a pot, mix well with pepper, add salt and yeast at different ends of the pot, add water while stirring, add leaven.
Knead well during 5 min.
Cover and let rest for 30 min.
Knead well and form as you like.
Cover and let rest 60 min.
til it doubled its volume.
Bake in preheated oven at 375F (190C).
for 70 min.","url":"https://recipe.bluelayer.org/recipe/21656/green-pepper-bread"},{"id":"21651","title":"Really Easy, Really Good French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast, warm water, and sugar in a small bowl.
In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil.
Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well.
Stir in yeast mixture.
Add 1 1 1/2 cups more flour and mix until well blended.
(At this point your dough will still be quite sticky).
Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
Divide dough into 2 (or 3 if you want smaller loaves) pieces.
Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
Put on a greased cookie sheet, sealed side down, and tuck the ends under.
Slash the top diagonally across the top every couple of inches with a sharp knife.
Brush with egg white.
Preheat oven to 400 degrees Fahrenheit.
Let loaves rise 30 more minutes.
Bake for 25 - 30 minutes.","url":"https://recipe.bluelayer.org/recipe/21651/really-easy-really-good-french-bread"},{"id":"21631","title":"Microwave Steamed Bread with Pancake Mix","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
water, bottled, generic","directions":"Combine the pancake mix and water in a cup and mix.
Mix it until you can't see the flour any more!
The amount of water is about as much as a milk pitcher, but you can also just use 1 tablespoon.
Once it becomes thick, you're done mixing~.
Top with whatever you like, then put it in the microwave Put it on the turntable and heat at 500 W for 40 seconds.","url":"https://recipe.bluelayer.org/recipe/21631/microwave-steamed-bread-with-pancake-mix"},{"id":"21625","title":"Parmesan Yogurt Chicken","ingredients":"cheese, parmesan, hard
yogurt, greek, plain, nonfat
bread crumbs, dry, grated, plain
spices, garlic powder
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 375 degrees F.
Mix cheese, yogurt, bread crumbs and spices together until combined.
Place chicken in baking dish.
Spread yogurt mix over chicken.
Bake for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/21625/parmesan-yogurt-chicken"},{"id":"21618","title":"Pizza Dough (bread Machine)","ingredients":"alcoholic beverage, beer, regular, all
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in bread machine in order recommended by manufacturer.
Use dough setting.
When machine is completed, remove dough and place in greased bowl.
Cover; let rise in a warm place until doubled in bulk.
Roll or press in prepared pan.
Brush lightly with olive oil.
Cover and let stand 15 minutes.
Add sauce and toppings.
Bake at 400 degrees for 24 minutes or until done and crust is crispy on outside.","url":"https://recipe.bluelayer.org/recipe/21618/pizza-dough-bread-machine"},{"id":"21612","title":"Buttermilk Bread-ABM","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
salt, table
honey
butter, without salt
wheat flours, bread, unenriched
leavening agents, baking soda
wheat flours, bread, unenriched","directions":"Do not use delayed bake feature.
1 1/2 lb.
loaf.
This recipe came with my Betty Crocker ABM and it's my favorite.
After reading the review, it prompts me to mention that I often take loaves out of my machine a little early because I don't care for hard crusts either.
I then take some milk and pour it over the sides of the bread, about 1 tbs.
at a time.
Butter works well too.
This softens the crust a little.","url":"https://recipe.bluelayer.org/recipe/21612/buttermilk-bread-abm"},{"id":"21598","title":"Gingered Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
spices, ginger, ground
spices, ginger, ground","directions":"Position a rack in the center of the oven and preheat to 350F.
Lightly butter a 9 1/2-inch springform pan.
In a medium bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute.
Add the sugar and beat until the mixture is light in color and texture, about 2 minutes.
Using a wooden spoon, stir in the flour, rice flour, and ground ginger to make a soft dough.
Stir in the crystallized ginger.
Press the dough evenly into the prepared pan.
Using the tines of a fork, press around the perimeter of the dough.
Prick the dough, reaching down to the bottom of the pan, into 12 wedges.
Bake until lightly browned, about 30 minutes.
Cool completely in the pan.
Remove the sides of the pan.
Cut or break the shortbread into wedges, following the perforations in the dough.
(The shortbread can be prepared up to 5 days ahead, stored in an airtight container at room temperature.)","url":"https://recipe.bluelayer.org/recipe/21598/gingered-shortbread"},{"id":"21587","title":"Fantastic Low-Fat Banana Bread","ingredients":"sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
egg substitute, powder
bananas, raw
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
nuts, walnuts, english","directions":"Set oven to 350 degrees (set oven rack to second-lowest position).
Grease bottoms only of two 8 x 4-inch loaf pans (if desired you can line the bottoms only of the pans with parchment paper, although baking time will need to be increased).
In a large bowl using an electric mixer at medium speed mix togther the sugar, applesauce, egg substitute, margarine or butter and maple extract until well blended.
Add in the mashed bananas and buttermilk; beat until smooth.
In a small bowl mix together flour with baking soda and salt; add to the creamed mixture; stir with a wooden spoon until JUST blended (do not over mix!
).
Add/mix in nuts (if using).
Divide the mixture between the two pans.
Place both pans directly in the MIDDLE of the oven on the oven rack leaving a couple inches between the pans.
Bake for about 1 hour or until the loaves test done.
Cool 10 minutes in pan then loosen the sides of loaves and remove from pans.
Cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/21587/fantastic-low-fat-banana-bread"},{"id":"21583","title":"Mealie Meal","ingredients":"water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Bring the water and salt to a boil in a heavy covered 3-quart saucepan.
Dump the cornmeal into the water, and stir with a wooden spoon to moisten completely.
Reduce heat to low, and stir again.
Cover, and continue cooking about 10 minutes.
The mixture should be fairly stiff.
Remove from the heat, stir again and set aside, covered, 30 to 40 minutes, until the mixture is just warm.
Spoon out in a mound on a serving dish and serve in place of bread with soups and stews.
Mealie meal is eaten by pulling hunks of it off the mound and squeezing it lightly between the fingertips to compress it.","url":"https://recipe.bluelayer.org/recipe/21583/mealie-meal"},{"id":"21581","title":"Stone Ground Black Bean Flatbread","ingredients":"beans, snap, green, raw
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In a large mixing bowl, add all dry ingredients and mix to combine.
Pour olive oil and water on top of the dry ingredients and stir until all dry ingredients are incorporated.
On a floured surface, knead the flatbread dough a few times and place the dough back in the mixing bowl.
Allow dough to sit for 15 minutes.
You want the dough somewhat sticky.
Section dough into 9 equal-sized pieces.
Roll one piece into a ball, then on a floured surface, flatten it with your hands into a circle shape.
Using a rolling pin, flatten out the dough more, rolling about 5 or 6 strokes.
Heat a large skillet over medium low heat.
Do not add oil or butter, just leave it dry.
The dough will likely stick to whatever you rolled it on (despite it being floured).
Believe it or not, you want this to happen because you want your flatbread to be fairly moist.
Using a chopping knife to shimmy between your rolled flatbread and the surface its on, carefully work the dough free of the surface and place immediately in the skillet.
Cook flatbread for 5 minutes on each side, until it is golden brown.
Repeat this for all sections of dough.
Makes 9 small flatbreads.
Make extra to make room for error!","url":"https://recipe.bluelayer.org/recipe/21581/stone-ground-black-bean-flatbread"},{"id":"21579","title":"Rita's Self-Rising Cornbread Mix","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Mix cornmeal, flour, milk powder, baking powder, salt together in a bowl.","url":"https://recipe.bluelayer.org/recipe/21579/ritas-self-rising-cornbread-mix"},{"id":"21545","title":"Bread Machine Buttermilk Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
leavening agents, yeast, baker's, active dry","directions":"All ingredients should be at room temperature before starting.
Add all ingredients in the order suggested by your bread machine cycle and process on the basic bread cycle according to the manufacturers directions.
Let loaf cool for 15 minutes before slicing.
I made mine with the Dough Cycle.
Split in 2 and shape into 2 loaves.
Place in 2-8'' loaf pans.
Set to rise in a warm place for 45 minutes.
Slash the top.
Bake in a 350 oven for 30- 35 minutes or until fully baked,.","url":"https://recipe.bluelayer.org/recipe/21545/bread-machine-buttermilk-bread"},{"id":"21543","title":"Moldovan Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl mix the warm water, sugar, the yeast, and a cup of flour.
Mix it with a spoon until smooth.
Let stand for about 15 minutes - you should start to see the yeast begin to work.
Mix in the oil and the salt.
Start adding the rest of the flour, mixing until it is incorporated and the dough comes together.
Turn out onto a floured surface (I usually use an oiled surface for kneading) and knead until you have a smooth dough, about 10 minutes.
Place in a greased bowl, cover and let stand in a warm place until the dough is doubled.
Turn out of bowl onto floured surface.
Deflate the dough by kneading gently and let rest 15 minutes.
Divide dough into six pieces and shape each piece into a rope.
Braid three pieces into a loaf; repeat with remaining pieces.
Place each braid into a greased loaf pan, cover and let rise until nearly doubled.
Preheat oven to 400 deg F (200 deg C)
Bake until golden brown, about 20 minutes.
Turn out of pans and brush with a little oil.","url":"https://recipe.bluelayer.org/recipe/21543/moldovan-bread"},{"id":"21534","title":"Sun-Dried Tomato Bread","ingredients":"tomatoes, sun-dried
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Add water to the machine following with the rest of the dough ingredients as listed.
Be sure not to have the salt (place salt in a corner)and yeast touch.
Use the dough setting press start.
When the dough cycle has finished remove dough from machine place it on a floured work surface.
Punch down.
Roll into 7-8 X 3 inches.
Fold one third up lengthwise and one third down then press.
Repeat once more letting the dough rest in between folding.
Roll dough out and place tomatoes over dough, roll dough up jelly roll style pinching in ends to seal.
Place loaf on a lightly floured bread pan so it will keep its shape while rising.
Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
Slash tops with a sharp knife.
For a glaze you can brush the bread with an egg wash!
Sprinkle with Sesame seeds if desired.
Or leave as directed for a rustic look.
Place into a preheated oven at 425 degrees.
In a pan below add a hand full of ice cubes.
Bake until golden brown for about 20 minutes.
Transfer to wire rack and cool.","url":"https://recipe.bluelayer.org/recipe/21534/sun-dried-tomato-bread"},{"id":"21532","title":"Cinnamon Buns","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
butter, without salt
honey
syrups, corn, light
spices, cinnamon, ground
water, bottled, generic
sugars, granulated
spices, cinnamon, ground
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough.
Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes.
To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light.
If you see a web-like pattern, the dough is developed; the webs are the strands of gluten.
If you do not see them, mix the dough at medium speed 2 minutes more, then test again.
Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth.
Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
Bun Finish: Butter 10 cups of a large muffin tin.
Spoon 2 tablespoons of the honey schmear into the bottom of each cup.
In a small bowl, mix the sugar and cinnamon.
On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick.
Brush with the melted butter and sprinkle with the cinnamon sugar.
Using your hands, firmly roll up the dough like a jellyroll.
Transfer to a sheet pan and refrigerate 30 minutes.
Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick.
Place one slice (on its cut side) in each muffin cup.
Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours.
(Or, cover and let rise in the refrigerator overnight.)
Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes.
Meanwhile, line a sheet pan with parchment paper.
Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan.
Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan.
Let cool.
Meanwhile mix together the powdered sugar and milk to make a glaze.
With a spoon drizzle the glaze over the top of the buns.","url":"https://recipe.bluelayer.org/recipe/21532/cinnamon-buns"},{"id":"21523","title":"Traditional Irish Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 475F.
Mix all the dry ingredients together in a large bowl.
Make a well in the center and add some buttermilk.
Work the mixture with your hand until the dough is soft and not too sticky.
On a floured surface, knead into a circular shape about three inches thick.
Bake for 20 minutes and then turn oven down to 400F; bake for another 20 minutes.
Bread should sound hollow when you tap on it when fully cooked.","url":"https://recipe.bluelayer.org/recipe/21523/traditional-irish-brown-bread"},{"id":"21519","title":"Black-Bean-Pizza-Dough Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
water, bottled, generic
spices, pepper, red or cayenne
beans, snap, green, raw","directions":"Combine and knead all ingredients (I used my bread machine).
Let rise 50-60 minutes.
Roll dough on a cornmeal-covered counter.
Place dough in pizza pan.
For a thin, crispy crust, place toppings on dough and bake immediately.
For a thicker, chewier crust, allow dough to rise 15-30 minutes before adding toppings.
Place pizza on the bottom rack of oven (Preheated to 500F) 5-10 minutes.
We filled our pizzas with pizza sauce, rest of the black beans, tomatoes, zucchini, onions.","url":"https://recipe.bluelayer.org/recipe/21519/black-bean-pizza-dough-recipe"},{"id":"21509","title":"Shortenin' Bread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, brown
butter, without salt
sugars, granulated","directions":"Preheat oven to 350 degrees; butter an 8 inch square baking pan.
Onto a piece of wax paper, sift the flour and cornstarch.
In a medium sized bowl, with an electric mixer on high, cream the brown sugar and butter until light and fluffy.
Using a wooden spoon, stir in the flour mixture.
Spread the dough in the pan; chill for 20 minutes.
Using the back of a kife, mark the dough into 2x1 1/4 inch bars, prick gently with a fork and sprinkle with granulated sugar.
Bake for 40 minutes or until golden and crisp.
Let cool in pan for 10 minutes; cut into 24 bars and transfer to racks to cool.
These cookies keep well in an airtight container for up to 2 weeks or in the freezer for up to 3 months.
Recipe can be doubled.","url":"https://recipe.bluelayer.org/recipe/21509/shortenin-bread-cookies"},{"id":"21487","title":"Ciabatta With Hints of Rosemary / Bread Machine","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
wheat flours, bread, unenriched
spices, rosemary, dried
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Biga:.
Place the biga ingredients in machine according to your manufactures directions.
My machine calls for wet first then top with dry.
Set machine for dough cycle, press start and let kneed for 5 minutes.
Shut machine off and let rise over night at least 12 hours.
Dough:.
Place the wet ingredients over the biga then top with flour and rosemary.
Place salt, sugar and yeast in separate corners.
Set machine to basic dough setting press start.
When finished remove dough to two bowls covered with an oiled plastic wrap.
Place in a draft free warm place and let rise till tripled in size.
About 1 hour.
Flour 2 cookie sheet pans.
Carefully place each dough onto pans.
With floured hands shape dough into a rectangle one inch deep.
Try not to release any of the air bubbles that were made during the rise.
Sprinkle dough with flour and let rise again in a draft free warm place for 30 minutes.
Preheat oven to 425 degrees.
Bake for 25-30 minutes.
Spraying with water during baking gives a crisp crust.
Or you can place a couple ice cubes in the oven to release steam which will produce a crisp crust.","url":"https://recipe.bluelayer.org/recipe/21487/ciabatta-with-hints-of-rosemary-bread-machine"},{"id":"21470","title":"Easy Wheat Sourdough Starter","ingredients":"beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"For some reason it will not show 1/4 teaspoon of yeast in the ingredients.
So please so this amount.
Any is fine,I used bread machine.
Mix everything in a glass bowl or jar.
Plastic is also fine but it will take slightly longer.
I use a plastic spatula to mix, some use chop sticks.
Do not use anything metal to stir.
Cover with plastic wrap or poke a hole in jar lid.
Sit it aside and let it work until doubled and bubbly.
4-6 hours.
.
How to feed your new starter:.
Take 1 Tablespoon of starter before using the rest and mix with 1/4 cup Water 1/4 cup flour in a new jar or bowl.
Use the same methods listed above for mixing.
12 hours later refeed (doubling the.
starter) and repeat this until you have the amount of starter you want built up.
I always try and adjust this so that there are at least a few doublings of the starter before I actually incorporate it into a dough.
.
Spring water-Do not use fresh tap water.
Take 1 1/4 cup and heat to a bowl and let sit on your counter overnight.
Measure and use as you would spring water.","url":"https://recipe.bluelayer.org/recipe/21470/easy-wheat-sourdough-starter"},{"id":"21460","title":"Millionaire's Shortbread","ingredients":"butter, without salt
cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, canned, condensed, sweetened
candies, semisweet chocolate","directions":"Preheat oven to 350F.
Combine corn starch, icing sugar, salt, and flour.
Add softened butter in chunks, working through with fingers until well combined.
Spread in a shallow 8\"x8\" pan.
Prick with a fork all over and bake for 20 - 30 minutes, until golden brown.
Watch carefully to make sure the shortbread doesn't burn!
If you are NOT making the millionaire's version, sprinkle the baked shortbread with caster sugar and cut up to cool on a rack.
You are now finished - enjoy!
If you ARE making the millionaire's version, skip this step and continue below.
On low heat, combine butter, caster sugar, golden syrup and condensed milk.
Stir until dissolved.
Boil mixture 3-4 minutes, stirring constantly.
The caramel mixture is ready when a small amount dropped into cold water forms a ball.
Spread caramel over shortbread and allow to set.
Melt semi sweet chocolate in the microwave or a double boiler and spread over caramel.
Allow to set (in the refrigerator, if you like).
To help stop the chocolate from cracking when you cut the shortbread, heat the blade of your knife in hot water, then dry off and cut slowly and carefully.
Repeat this process before each cut you make.","url":"https://recipe.bluelayer.org/recipe/21460/millionaires-shortbread"},{"id":"21449","title":"Mean Chef's Classic Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Line two baking sheets with parchment.
Combine butter, sugar and salt in a stand mixer (use paddle attachment).
Mix on low speed until the butter combines with the sugar, but isn't perfectly smooth, 1-2 minutes.
Add flour and mix on low, scraping frequently, until dough has just about pulled together, about 3 minutes.
Don't overmix.
Roll dough on a lightly floured surface to a uniform 1/4 inch.
Cut dough into bars or squares with a sharp knife or use a cookie cutter.
Reroll scraps- refrigerate dough if it becomes sticky.
Arrange on baking sheets and refrigerate until chilled- about 20 minutes.
Position racks in the upper and lower thirds of the oven and preheat to 300 degrees.
Bake cookies until golden on the bottom and edges and pale to golden on the top- 30 minutes to 1 hour.
Rotate baking sheets every 15 minutes.
Cool.
Variations: Brown sugar and oatmeal- use brown sugar in place of white and add 1/2 cup quick cooking oats with the flour.
Chocolate dipped espresso- Add 2 Tbl finely ground espresso coffee beans with the flour.
Dip half of each cooled cookie into melted chocolate (9 oz semisweet chocolate melted with 1 Tbl vegetable shortening).
Place cookies on parchment line sheetpan to set up- 2 hours.
Orange-Hazelnut- Add 2 1/2 oz (1/2 cup) skinned, toasted and finely ground hazelnuts (use food processor) and 2 tsp (loosely packed) finely grated orange zest from 1 orange along with the flour.","url":"https://recipe.bluelayer.org/recipe/21449/mean-chefs-classic-shortbread-cookies"},{"id":"21447","title":"Maple Gingerbread Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
sugars, brown
butter, without salt
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
salt, table
vanilla extract
syrup, maple, canadian","directions":"Place popcorn into a large heatproof bowl with plenty of room to toss the popcorn in the maple/ginger syrup.
Place sugar, butter, spices, salt, vanilla extract and maple syrup into a medium-sized saucepan over low-medium heat.
Stir frequently and bring to a boil.
Once boiling, stir continuously and cook for 23 minutes, until the mixture is a little darker and ever so slightly thicker (you wont feel it getting much thicker, but the colour will change).
Pour the maple/ginger syrup all over the popcorn and then use 2 spoons to toss the popcorn in the syrup.
Keep stirring/tossing until all the popcorn is covered in the syrup.
It will be sticky, but as it cools it becomes less sticky.
Leave to cool completely, before transferring to an airtight container and storing at room temperature.
Popcorn will keep for 4 days.","url":"https://recipe.bluelayer.org/recipe/21447/maple-gingerbread-popcorn"},{"id":"21446","title":"Low Sugar Soy Flour and Wheat Bran Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sweetener, syrup, agave
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Put the ingredients in a plastic bag, and shake well to mix.
First, pour the water into the bread machine.
Add the mixture from Step 1 to the bread machine, and place the non-sugar sweetener and dried yeast on top next to each other.
Do not use the automatic yeast dispenser.
Add the olive oil (shortening), but be careful not to pour it over the dried yeast.
Set the bread machine to \"Rapid Bake\" and \"Light Crust Color,\" and turn it on.
Those settings may be called differently depending on your bread machine, but select the quick bake setting.
If you turn the machine off after kneading, and turn on the switch again to repeat the kneading operation, the dough will turn out better.
The aim of this recipe is to make low-sugar bread cheaply (in terms of energy costs), so you can omit Step 6.
The bread in the profile photo was made with Step 6 skipped.","url":"https://recipe.bluelayer.org/recipe/21446/low-sugar-soy-flour-and-wheat-bran-bread"},{"id":"21439","title":"Bread Machine Focaccia","ingredients":"water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
salt, table
spices, rosemary, dried
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/21439/bread-machine-focaccia"},{"id":"21413","title":"Nutritious Flour Blend","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
rice flour, white, unenriched
wheat germ, crude
seeds, flaxseed
cornmeal, degermed, unenriched, yellow","directions":"Mix thorougly and keep in a covered container, preferably in the refrigerator.
Use in place of whole wheat flour in any recipe calling for whole wheat flour.
Or try substituting for a portion of white flour in your favorite bread, muffin, roll, etc.
recipe.","url":"https://recipe.bluelayer.org/recipe/21413/nutritious-flour-blend"},{"id":"21410","title":"Banana Bread (Vegan)","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
oil, olive, salad or cooking
vanilla extract
bananas, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preaheat oven to 350F.
Put tofu in a food processor and blend until creamy.
Pour into a large bowl.
Mix in the bananas, sugar, vanilla, and oil.
NEXT STEPS ARE IN A SEPARATE BOWL.
Mix together the baking soda, flour, baking powder, and salt.
Combine the 2 bowls and mix them together.
Pour into an oiled (or greased) bread pan.
Bake for 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/21410/banana-bread-vegan"},{"id":"21409","title":"Homemade Bread","ingredients":"water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Add ingredients to the bread making machine in the order listed.
Turn on machine.
Select 500g or 1 pound setting and the machine will do the rest.
Turn out on to a cooling rack as soon as the machine stops.
NB: Adding bread improver gives the bread a lighter texture.
Metric measurements are used.
1 tablespoon = 4 teaspoons or 20ml.
1 cup = 250ml.","url":"https://recipe.bluelayer.org/recipe/21409/homemade-bread"},{"id":"21407","title":"Ann's Heavenly Whole Wheat Oatmeal Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats","directions":"Soften yeast in warm water.
Combine hot water, brown sugar or honey, salt, and oil or melted butter; cool until lukewarm, then add softened yeast.
Pour into a large pan; add the flours and oatmeal, stirring well.
Turn out and knead lightly; dough will be sticky (add small mount of flour as needed to knead).
Let dough rise in warm place for 45 minutes to an hour; punch down.
Grease 2 large loaf pans well.
Divide and shape dough into two loaves and put into pans; let rise until light, about 30 to 45 minutes.
Bake at 375 degrees F for 35 to 40 minutes; let cool on racks.","url":"https://recipe.bluelayer.org/recipe/21407/anns-heavenly-whole-wheat-oatmeal-bread"},{"id":"21398","title":"Made in a Bread Machine Pineapple and Walnut Bread","ingredients":"wheat flours, bread, unenriched
butter, without salt
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
pineapple, raw, all varieties
nuts, walnuts, english","directions":"Put the ingredients into your bread maker in accordance with the instructions and switch it on and bake.","url":"https://recipe.bluelayer.org/recipe/21398/made-in-a-bread-machine-pineapple-and-walnut-bread"},{"id":"21388","title":"Light Wheat Bread (Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flours, bread, unenriched","directions":"Place ingredients in the order given in bread machine bucket.
Process on basic/white cycle, medium color crust setting.
I use warm (tepid) water and the rapid (3 hr) setting.
You can use 1 1/2 teaspoons yeast, but I've found that 2 teaspoons produces a fluffier loaf.","url":"https://recipe.bluelayer.org/recipe/21388/light-wheat-bread-bread-machine"},{"id":"21377","title":"Chocolate Butter","ingredients":"butter, without salt
candies, semisweet chocolate","directions":"Melt chocolate, set aside to cool.
Cream butter.
beat in cooled chocolate.
Pour into 4 small ramekins and chill until firm.
You may use butter molds-refrigerate for 20 minutes, then pop out and store in plastic bag.
Serve with warm brioche or croissants.
Or even better, serve with Chocolate Bread.","url":"https://recipe.bluelayer.org/recipe/21377/chocolate-butter"},{"id":"21376","title":"Grandpa's Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix cornmeal and flour together.
Cut in Crisco (with a fork) till like coarse crumbs.
Add buttermilk and enough Whole Milk to make mixture smooth (but still somewhat stiff -) Stir thoroughly.
Pour into thoroughly greased and dusted with cornmeal 8\" cast iron skillet.
Bake in a pre-heated oven at 450 for 35-40 minutes until golden brown.
(If you want a thick crust bake for app 50-55 minutes at app 430-Just keep an eye on it!
).
NOTE:You can bake in a 9x9 Pyrex dish if you do not have a cast iron skillet-just make sure you grease it and sprinkle it real good with cornmeal before adding mixture or it will stick!","url":"https://recipe.bluelayer.org/recipe/21376/grandpas-cornbread"},{"id":"21364","title":"Honey Oatmeal Bread (ABM)","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
oats
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place all.
ingredients in order suggested by manufacturer.
Use complete cycle.
Mine takes 4hrs 10 minute for the complete cycle.","url":"https://recipe.bluelayer.org/recipe/21364/honey-oatmeal-bread-abm"},{"id":"21345","title":"Another Almond Crusted Tilapia Recipe","ingredients":"fish, tilapia, raw
nuts, almonds
delallo, italian seasoned breadcrumbs,
spices, garlic powder
spices, pepper, black
parsley, fresh
oil, canola
mustard, prepared, yellow","directions":"Place the almonds, bread crumbs, garlic salt, pepper and parsley in a food processor and pulse until finely ground.
Heat the oil in a large non-stick skillet over medium heat.
Brush the mustard over both sides of the fillets, dredge in the breadcrumb mixture.
Add the fish to the pan, cook for 3 minutes on each side or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/21345/another-almond-crusted-tilapia-recipe"},{"id":"21341","title":"Super Easy Naan Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine warm water, sugar, and yeast in a bowl.
Let stand for 5 minutes until foamy.
Add salt and flour.
Mix thoroughly.
Knead dough on a floured workspace about 20 times and form into a tight ball.
Put dough in a well oiled bowl and cover with a damp towel.
Put in a warm place to rise for 30-45 minutes.
Dough won't rise much, but it doesn't need to.
Turn dough out onto a floured workspace.
Divide dough into 8 pieces and roll out with a rolling pin to about 1/8\" thick.
Grill naan pieces on a grill or electric griddle.
In a pinch, a frying pan sprayed with some nonstick cooking spray will work.
Grill for 1-2 minutes on each side.
This recipe yields a very soft, chewey naan.
Just the way I like it!","url":"https://recipe.bluelayer.org/recipe/21341/super-easy-naan-bread"},{"id":"21324","title":"Cheesy Vegetable Spread","ingredients":"cheese, parmesan, hard
yogurt, greek, plain, nonfat
lemon juice, raw
soy sauce made from soy (tamari)
apples, raw, with skin
carrots, raw
celery, raw
nuts, pecans
currants, zante, dried
wheat germ, crude
spices, curry powder","directions":"In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth.
Stir in remaining ingredients.
Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets.","url":"https://recipe.bluelayer.org/recipe/21324/cheesy-vegetable-spread"},{"id":"21319","title":"Cauliflower Soup with Thyme Croutons","ingredients":"cauliflower, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
butter, without salt
wheat flours, bread, unenriched
spices, thyme, dried","directions":"Bring chopped cauliflower and milk to boil in heavy large saucepan.
Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes.
Stir in whipping cream and 2 tablespoons butter.
Cool soup slightly.
Working in batches, puree soup in blender.
Season to taste with salt and pepper.
Keep soup warm.
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
Add bread pieces and stir until brown and crisp, about 9 minutes.
Season croutons to taste with salt and pepper.
Stir in thyme.
Divide soup among 4 bowls.
Mound thyme croutons atop soup and serve.","url":"https://recipe.bluelayer.org/recipe/21319/cauliflower-soup-with-thyme-croutons"},{"id":"21300","title":"Chewy Plain Bagel Made in a Bread Maker","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey","directions":"Put all the ingredients in the bread maker and make the dough.
After that, refer to.
It looks like this when done!
Make a hearty sandwich with fillings of your choice, and enjoy!
!","url":"https://recipe.bluelayer.org/recipe/21300/chewy-plain-bagel-made-in-a-bread-maker"},{"id":"21277","title":"Basic White Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
butter, without salt
salt, table
water, bottled, generic","directions":"All ingredients should be at room temperature before starting.
Place the ingredients in the pan in the order listed.
Select \"White Bread\".
Press
\"Start\".","url":"https://recipe.bluelayer.org/recipe/21277/basic-white-bread-recipe"},{"id":"21265","title":"Pull-Apart Parmesan Focaccia Bread","ingredients":"spices, basil, dried
spices, thyme, dried
spices, rosemary, dried
spices, garlic powder
house of pasta, pizza dough,
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Heat oven to 425F.
Mix seasonings.
Place dough on lightly floured surface.
Drizzle with 1 Tbsp.
oil, then sprinkle with half the seasoning mixture; knead dough until evenly blended.
Spray 9-inch round pan with cooking spray.
Shape dough into 2-inch balls.
Measure 2 Tbsp.
of the remaining oil into small bowl.
Dip dough, 1 ball at a time, into oil, turning to evenly coat ball with oil; place in prepared pan.
Drizzle with remaining oil; sprinkle with remaining seasoning mixture, then cheese.
Bake 15 min.
or until golden brown.
Cool 10 min.
Remove from pan to wire rack; cool slightly.","url":"https://recipe.bluelayer.org/recipe/21265/pull-apart-parmesan-focaccia-bread"},{"id":"21256","title":"Chinese Steamed Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
spices, pepper, black
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.
Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
Mix everything to a dough.
Turn it on to a floured work surface and knead it until it is smooth.
Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.
Punch down the dough with the back of your fist to flatten on a floured board.
Sprinkle the baking powder over and knead for a few minutes.
Shape the dough into 24 rolls.
Keep each ball on a wax paper and let it rise for another 30 minutes.
You can place these balls on individual pieces of wax paper so you can use these to place in the steamer too for easier handling.
Bring water in the bottom of a steamer to a boil first.
Then place the rolls in the steamer, leaving a 1-inch gap between them.
Cook in batches if need be.
Cook them for 10-15 minutes, or until they are firm and cooked through.
Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
Serve them hot.","url":"https://recipe.bluelayer.org/recipe/21256/chinese-steamed-bread"},{"id":"21246","title":"White Wheat Bread Machine Sandwich Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
orange juice, raw
butter, without salt
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
leavening agents, yeast, baker's, active dry","directions":"You can microwave the milk, water, and orange juice in large glass measuring cup for about 40 seconds, should warm up nicely depending on your microwave.
Check it to make sure it's not too hot before putting in bread machine.
You can microwave the butter to soften, about 10 seconds.
Add the ingredients to the bread machine in the order listed.
Your machine should be the same order as I've given.
If not, follow your own basic machine order.
Be sure NOT to add the potato flakes BEFORE the flour otherwise they will puff and make the dough too tough to knead.
Set machine to wheat setting, 2 pound size, and I use medium crust.
And go.
This bread makes nice toast as well.","url":"https://recipe.bluelayer.org/recipe/21246/white-wheat-bread-machine-sandwich-bread"},{"id":"21244","title":"Indian Cucumber Raita","ingredients":"yogurt, greek, plain, nonfat
honey
pickles, cucumber, sour
spices, coriander seed
spices, cumin seed","directions":"Place all ingredients in a bowl.
It may be easier to warm the honey, as it is easier to blend with the other ingredients.
Make sure the cucumber is drained well, otherwise your raita will be too watery.
Mix well, and add to serving bowl.
Sprinkle cumin over the top.
Serve on top or on the side of your favorite Indian dish, or serve as a dipping sauce with naan bread.","url":"https://recipe.bluelayer.org/recipe/21244/indian-cucumber-raita"},{"id":"21241","title":"Sourdough Starter (1 of 2)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"To make your starter, mix together the ingredients.
Mix the starter with an electric or hand held mixer on the lowest setting.
Cover your starter and place in a warm, draft-free location for 4 to 7 days, gently stirring it once a day.
You may notice that the mixture bubbles and in some cases it may even overflow the bowl.
This is an indication that you have a healthy starter which should simply be poured off and discarded.
If your starter ever changes colors, to purple, for example, discard and start another one.
After allowing your starter to sit for 4 to 7 days it is ready to be used.
Take out whatever portion your recipe calls for and put into the machine as you would any liquid ingredient.
After removing a portion from the starter, the starter must be \"fed\".
Simply add equal portions of milk or water and flour as was For example, if you used 1 cup of starter, replace it with 1 cup of water and 1 cup of bread flour.
Some hints on feeding your starter: always use the same kind of flour.
If you used bread flour in your original starter, use bread flour to feed it.
Also, alternate between milk and water for each feeding.
Since your original liquid ingredient was milk, the first liquid feeding should be with water.
If you forget which you used last, that's okay, but try to alternate at least every other time.
After feeding your starter, let it sit at room temperature for about one day and then refrigerate.","url":"https://recipe.bluelayer.org/recipe/21241/sourdough-starter-1-of-2"},{"id":"21233","title":"High Protein Diet Bread","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"Follow manufacturer's directions for order of ingredients.
Cook on white bread cycle.","url":"https://recipe.bluelayer.org/recipe/21233/high-protein-diet-bread"},{"id":"21229","title":"Bread Machine Whole Wheat Pizza Crust","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients as specified for your bread machine.
Use the \"dough\" cycle.
When bread machine is finished, punch down dough and let rest for about 5 minutes.
Spread dough on a 14 inch round pizza pan, prick with fork and bake for 10 minutes at 425 degrees.
Remove crust and top with your favorite toppings and continue to bake for approximately 20 minutes.","url":"https://recipe.bluelayer.org/recipe/21229/bread-machine-whole-wheat-pizza-crust"},{"id":"21225","title":"Buttermilk Cornbread","ingredients":"oil, corn, peanut, and olive
cornmeal, degermed, unenriched, yellow
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450F.
Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Note) and place over medium-high heat.
Put the cornmeal in a large mixing bowl.
Make a well in the cornmeal and add the remaining 2 tablespoons oil.
With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet.
You may not need all 3 cups.
Carefully pour the batter into the skillet.
The oil will come up around the edges.
Use the back of a spoon to smooth this over the top of the batter.
Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the corn bread for 20 minutes, or until browned on top.
Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
Season a new cast-iron skillet by coating the inside with vegetable shortening (not butter) and heating the pan in a very hot oven (450F) for 1 hour.
Cool the skillet and wipe off any excess oil before using.
To care for a seasoned skillet, wipe the interior after each use.
Do not soak it in soapy water or put it in the dishwasher.","url":"https://recipe.bluelayer.org/recipe/21225/buttermilk-cornbread"},{"id":"21212","title":"Rugbrod Norwegian Rye Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, anise seed
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
orange juice, raw
wheat flour, white, all-purpose, unenriched
spices, caraway seed","directions":"Soften yeast in 1/4 cup warm water.
Add brown sugar, milk, and water.
Add 2 cups white flour; beat well; let double in bulk.
Mix anise seeds and dark syrup in saucepan; bring to a boil; cook 1 minute; strain out seeds.
Add butter; cool.
When lukewarm, add rye flour, graham flour, and salt to the yeast mixture.
Add grated orange zest; and knead on floured board, adding enough flour to make a stiff dough.
Let rise until double in bulk.
Divide dough into 4 parts; place each in well greased pan; let rise until double in size.
You can brush the tops with a mixture of Karo syrup and water; put in caraway seeds in last knead.
Bake at 350 degrees Fahrenheit for at least 1 hour.
Some start with 425 degree Fahrenheit oven for first 15 minutes, then reduce heat to 350 degrees Fahrenheit.","url":"https://recipe.bluelayer.org/recipe/21212/rugbrod-norwegian-rye-bread"},{"id":"21209","title":"Takakau (Maori Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pre-heat oven to 400F (200F)
Sift flour and Baking Powder into a large bowl.
Make a well in the center and pour in milk, combine mixture together.
Turn out onto a floured bench and knead gently with floured hands.
Roll to a flat round shape
Ideally lightly flour a round pizza tray and knead dough into the tray and to the inside of the edges.
Bake for approximately 30 minutes or until golden brown.
Serve hot and/or allow to cool.
Leftovers when cooled can be covered with a damp tea-towel and/or stored in an airtight container.","url":"https://recipe.bluelayer.org/recipe/21209/takakau-maori-bread"},{"id":"21202","title":"Spelt Bread for Baking in the Oven","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven 350 degrees.
Dissolve yeast in water with honey and oil.
Add salt and 1 1/2 cups spelt flour.
Beat well for 3-4 minutes.
Cover with damp cloth and let rest in warm place for approsimately 30 minutes or until double in size.
Add remaining flour, turning onto floured board to knead.
Knead until smooth, adding flour if necessary.
Place in oiled loaf pan and cover with damp cloth.
Let rise in warm place until doulbe in size (approximately 30 minutes).
Bake for 30-40 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/21202/spelt-bread-for-baking-in-the-oven"},{"id":"21200","title":"Shortbread","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched","directions":"Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with greaseproof (parchment) paper.
Sift the flour and rice flour into a medium mixing bowl.
Add the sugar and mix.
Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together.
Knead into soft dough.
Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan).
Place on baking sheet.
Using a fork, prick top and make tine marks along edge.
Using a table knife, score top with wedge marks.
(This is where it will break when cooled)
Bake 45 minutes or until pale golden in color.
Sprinkle a little superfine sugar over top and cool on baking sheet.
Cut into wedges.
Keeps for weeks in airtight tin.","url":"https://recipe.bluelayer.org/recipe/21200/shortbread"},{"id":"21181","title":"KRAFT Cheese Italian Pizzazz Burgers","ingredients":"beef, grass-fed, ground, raw
cheese, mozzarella, low sodium
cheese, parmesan, hard
bread crumbs, dry, grated, plain","directions":"COMBINE ground beef, cheeses and bread crumbs.
Shape into patties.
BARBECUE over medium heat until thoroughly cooked.","url":"https://recipe.bluelayer.org/recipe/21181/kraft-cheese-italian-pizzazz-burgers"},{"id":"21178","title":"Spiced Date Bread (Abm Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
wheat germ, crude
spices, cinnamon, ground
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add ingredients according to your manufacturers directions.
Set machine on light crust.","url":"https://recipe.bluelayer.org/recipe/21178/spiced-date-bread-abm-bread-machine"},{"id":"21167","title":"Peanut Butter Shortbread","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"beat butter and peanut butter at medium speed with mixer till creamy -- gradually add sugar, beating well.stir in vanilla.
combine flour and salt, gradually add to butter mixture -- beating at low speed till blended.
roll dough to 1/2\" thickness on lightly floured surface.cut with desired cutter.and place 2\" apart on ungreased cookie sheet.
bake at 275* for 45 minutes -- .","url":"https://recipe.bluelayer.org/recipe/21167/peanut-butter-shortbread"},{"id":"21164","title":"Swedish Crispbread (Knackebrod)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
spices, fennel seed
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in the water (if using dry yeast, follow instructions).
Add salt and fennel/aniseed.
Add rye and enough wheat flour to make a quite firm dough.
Knead vigorously for at least five minutes.
Divide into 16 parts and roll to balls.
Let rise, covered, for 40 minutes.
Heat the oven to maximum heat.
Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
Use plenty of rye flour when rolling.
Make a one-inch hole in the middle.
Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose).
Bake one at a time on a dry tray in the oven for about 2-4 minutes.
They should get brown, but not too burnt.
Slip them on a stick (e. g. a broom) through the hole in the middle to cool.
Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.","url":"https://recipe.bluelayer.org/recipe/21164/swedish-crispbread-knackebrod"},{"id":"21163","title":"Jarlsberg Cheese Dip","ingredients":"onions, raw
salad dressing, mayonnaise, regular
cheese, parmesan, hard","directions":"Mix all together thoroughly& place (uncovered) in rectangular glass baking dish.
Bake at 350 degrees for 20 minutes or until it starts to brown and bubble.
Serve with baguette bread slices.
Best made a day ahead, refrigerated, and then reheated in microwave oven or regular oven.","url":"https://recipe.bluelayer.org/recipe/21163/jarlsberg-cheese-dip"},{"id":"21160","title":"Buttermilk, Oat, Whole Wheat Bread Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
sugars, granulated
salt, table
oil, canola
wheat flours, bread, unenriched
wheat flours, bread, unenriched
oats
wheat germ, crude
leavening agents, yeast, baker's, active dry","directions":"Place all in the bread pan in the order recommended by your machine's manufacturer.
Process on the appropriate cycle.
This recipe yields a 1 1/2 lb.
loaf.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/21160/buttermilk-oat-whole-wheat-bread-recipe"},{"id":"21136","title":"Homemade Pita Bread with Greek Spice Mix","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black","directions":"For the bread: Combine the water and yeast in the bowl of an electric mixer fitted with the dough hook.
Let it sit for about 5 minutes, until foamy.
Add the flour, salt, and olive oil and mix on low speed for 1 to 2 minutes, until the flour is fully incorporated.
Increase the mixer speed to medium and mix for 3 to 4 minutes, until the dough forms a smooth ball.
Transfer the dough to a lightly oiled bowl and cover with a clean dish towel.
Let it rise for about 1 1/2 hours, until doubled in volume.
Transfer the dough to a lightly floured work surface and divide into 8 equal pieces.
Roll each piece of dough into a thin 8-inch circle.
Cover the pitas with the dish towel while you work.
Heat a few teaspoons of vegetable oil in a large cast-iron skillet over medium-high heat.
Add one pita to the pan and cook for 1 to 2 minutes per side, until golden brown and charred on both sides.
Remove the cooked pita to a plate.
Repeat with the remaining pitas, adding more oil as needed.
For the spice mix:: Stir together the oregano, garlic, salt, and pepper in a small bowl to combine.
While the pitas are still warm, sprinkle the spice mixture over the tops.","url":"https://recipe.bluelayer.org/recipe/21136/homemade-pita-bread-with-greek-spice-mix"},{"id":"21130","title":"Sunflower and Pumpkin Seed Brotchen (Bread Rolls)","ingredients":"wheat flours, bread, unenriched
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt
beverages, ovaltine, classic malt powder
water, bottled, generic","directions":"Toast the sunflower seeds and pumpkin seeds in a frying pan (without oil).
In a large bowl mix together all ingredients except the water and toasted sunflower and pumpkin seeds.
Add the water and mix into the dough with a wooden spoon until in comes together.
Remove dough from bowl and place on a floured working surface.
Knead with the palm of your hand for a good 15 minutes.
Dust hands or working surface with extra flour as needed if the dough is sticking too much.
Gradually fold in the seeds and knead for another 1-2 minutes.
Form into a ball and return the dough to the bowl.
Cover with plastic wrap and let sit at room temperature for 30 minutes.
After 30 minutes place in the refrigerator over night or 12-15 hours.
The should double in size.
Remove dough from bowl and put on a lightly floured cutting board.
Lightly roll or press into a 2-3 cm (1 inch) thick circle.
Cut into 8 equal triangles.
You can round out the pointy corner if you wish with your hands.
Spread some more wheat graham on a small plate.
Lightly dip the top surface of each bread in water and roll the wet surface in the graham so it's evenly covered.
Cover with plastic wrap or a warm, moist tea towel and let rise for 30-45 minutes in warm place.
While the dough is rising, prepare the oven.
To create steam in the oven, I place a small pan of boiled water at the bottom of the oven and then preheat to 230C/445F.
When ready to bake, make an 1 cm incision lengthwise in each bread using a sharp knife.
Bake for 10 minutes, then remove the steam dish, and bake for another 10 minutes (Total time of 20 minutes!
).
Remove from oven and let cool on a rack for a few minutes befor eating.","url":"https://recipe.bluelayer.org/recipe/21130/sunflower-and-pumpkin-seed-brotchen-bread-rolls"},{"id":"21120","title":"Cuban Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
lard
salt, table
vital wheat gluten
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Grease a large bowl, and set aside.
Dissolve the yeast in warm (90 degree F) water.
Add the salt and sugar.
Stir well.
Mix the flour and wheat gluten.
Add lard then add the flour/gluten mixture, one cup at a time, beating it in using a wooden spoon (or using the dough hook on an electric mixer) to make a fairly stiff dough.
Shape dough into a small ball.
Place dough in the Pyrex bowl, turn over so both sides are greased, cover with a moist cloth and place in a warm place.
Let rise about 20 minutes or until the dough doubles in size.
Grease two more bowls.
Remove the dough from the bowl and punch it down.
Cut dough in half to form two balls.
Place each ball in a separate bowl.
Cover each with a moist cloth and let rise about 30 minutes or until the dough doubles in size.
Lightly grease a cookie sheet and sprinkle with cornmeal.
Do NOT preheat the oven.
Turn the dough out onto a lightly floured board.
Shape into long, Cuban bread-style loaves.
Place the loaves on the baking sheet.
Allow to stand and rise for five minutes.
Brush the loaves with water.
Place in middle shelf of the COLD oven.
Place a pan of boiling water on the bottom of the oven.
Set the temperature to 400 degrees F. Bake the breads until they are crusty and done - about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/21120/cuban-bread"},{"id":"21100","title":"Jalapeno Cheese Bread (Bread Machine)","ingredients":"water, bottled, generic
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
peppers, jalapeno, raw
cheese, cheddar
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Sweet Cycle, press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/21100/jalapeno-cheese-bread-bread-machine"},{"id":"21086","title":"Puffy Pita Pockets for Persnickety People","ingredients":"water, bottled, generic
oil, olive, salad or cooking
lemon juice, raw
sugars, granulated
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Place all of the ingredients into the pan of your bread machine, making sure the salt and yeast aren't touching; program the machine for Manual or Dough, and press Start.
About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.
Place a pizza stone on a rack in the bottom of your oven and preheat to 500 degrees F.
Turn the dough onto a lightly oiled work surface and divide it into 8 pieces; set aside on a separate plate and cover with a towel.
Sprinkle your work surface with a little bit of the white whole wheat flour, place one of your 8 balls of dough on the floured surface, and sprinkle the top of the ball with a little bit of flour too.
Roll it out into a 6-inch circle and set it aside to rest for 15 minutes.
Repeat for the remaining balls of dough.
Once 15 minutes have passed (probably about the time you finish rolling out all the dough), place the first circle you rolled out on the hot pizza stone in the hot oven; you should not need to grease the stone-- just be sure you've got some loose flour grains on the bottom of the dough (kind of like using corn meal when you bake a pizza).
Bake the pita for 5 minutes; it should puff up like a balloon and have golden brown spots; If it hasn't puffed up, wait a minute or so longer; If it still hasn't puffed, your oven isn't hot enough; raise the heat for the next batch.
Remove the pita from the oven, wrap it in a clean damp dish towel (this keeps them soft) for a couple of minutes before moving to a wire rack to cool completely; Repeat with the remaining dough, making sure that the oven temperature returns to 500 degrees F before placing a new circle on the stone.
Store cooled pitas in an airtight container or plastic bag; if freezing, wrap pitas individually in foil and then place multiple foil packs in a freezer bag; You can reheat in the foil in your oven, or remove the foil and place frozen pita in your toaster.","url":"https://recipe.bluelayer.org/recipe/21086/puffy-pita-pockets-for-persnickety-people"},{"id":"21077","title":"Sunflower Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
seeds, sunflower seed kernels, dried
raisins, seeded","directions":"This is a recipe for a small bread.
Fill the ingredients into your breadpan.
Add the sunflower seeds and the raisins at the beep or, if you have a Panasonic, after the first kneading.","url":"https://recipe.bluelayer.org/recipe/21077/sunflower-bread"},{"id":"21073","title":"cheddar onion bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
onions, raw
cheese, cheddar
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"add to machine in this order.
cook on'SWEET\" setting.","url":"https://recipe.bluelayer.org/recipe/21073/cheddar-onion-bread"},{"id":"21063","title":"Chocolate Coffee Bread, Bread Machine","ingredients":"water, bottled, generic
cocoa, dry powder, unsweetened
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
leavening agents, yeast, baker's, active dry
spartan, real semi-sweet chocolate baking chips,","directions":"Place all ingredients (except chocolate chips and mocha mix - see NOTICE* in intro) in the pan of the bread machine in the order recommended by the manufacturer.
Select Basic Bread cycle; press Start.
If your machine has a Fruit setting, add the chocolate chips and mocha mix at the signal, or about 5 minutes before the kneading cycle has finished.","url":"https://recipe.bluelayer.org/recipe/21063/chocolate-coffee-bread-bread-machine"},{"id":"21060","title":"Baked Beet Casserole","ingredients":"butter, without salt
cornstarch
water, bottled, generic
sugars, brown
salt, table
horseradish, prepared
beets, raw
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Blend butter and cornstarch adding water gradually and cook until mixture starts to thicken, stirring constantly.
Add sugar, salt, horseradish and beets.
Pour into greased baking dish and top with dry bread crumbs and dot with butter.
Bake about 20 minutes at 350 degrees or until crumbs are browned.","url":"https://recipe.bluelayer.org/recipe/21060/baked-beet-casserole"},{"id":"21058","title":"Best Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
spices, garlic powder
spices, oregano, dried
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Always start with liquids on the bottom and pile up dry ingredients as listed.
Set bread machine for \"dough\" setting and remove when machine finishes.
Depending on your dough cycle allow bread to rise if it hasn't once.
Punch down, divide in half and let rise.
Throw or roll into 14\" circle, place on pan and let rise again for about 20 minutes.
Top with your favorite toppings and enjoy!
We bake in a hot 450 degree oven for between 12-20 minutes depending on the pizza and where it is in the oven.","url":"https://recipe.bluelayer.org/recipe/21058/best-bread-machine-pizza-dough"},{"id":"21057","title":"Peanut Butter Shortbread Recipe","ingredients":"butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 300 degrees.
In large bowl, combine butter, sugar and peanut butter with electric mixer till creamy.
Beat in 1 c. of flour with spoon, stir in sufficient of the remaining flour to make dough clump up.
Gather into a ball.
Divide into thirds and shape each into a ball.
Between pcs of waxed paper, roll each ball into a 5 inch patty, 3/16 inch thick.
Transfer to an ungreased cookie sheet.
With a fork, prick patties to mark into 6 wedges.
With back of fork, press patties around top edges.
Bake 40-45 min till hard and lightly browned.
With a knife, cut shortbread into wedges while still hot but don't separate.
Allow to cold completely on cookie sheets.
Makes 18 wedges.","url":"https://recipe.bluelayer.org/recipe/21057/peanut-butter-shortbread-recipe"},{"id":"21042","title":"Beer Bread II","ingredients":"wheat flour, white, all-purpose, unenriched
beverages, carbonated, ginger ale
alcoholic beverage, beer, regular, all
oats","directions":"Combine mash and oats with 5 cups of flour.
Add the sediment and combine well, stirring in one direction to develop gluten.
Turn out dough onto a heavily floured board and knead, drawing in approximately another 3 cups of flour.
It will have the consistency of a heavy biscuit dough.
Shape into a smooth ball and place in a lightly oiled large stainless bowl.
Cover and let rise in a warm, humid place until about double in bulk, about two hours.
Punch down and divide into four loaves.
Place loaves in lightly oiled bread pans, cover and let rise in a warm, humid place for about one hour.
Preheat oven to 400 degrees F and bake loaves for approximately one hour.","url":"https://recipe.bluelayer.org/recipe/21042/beer-bread-ii"},{"id":"21040","title":"Crusty Cuban Bread Abm","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread maker.
Add water if the dough looks dry or machine sounds like it struggles.
Bake.","url":"https://recipe.bluelayer.org/recipe/21040/crusty-cuban-bread-abm"},{"id":"21033","title":"100% Whole Grain Bread With Biga/Soaker","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
honey","directions":".Mix the biga ingredients, cover and let rest for 1 hour at room temperature.
Then, refrigerate for 3 to 18 hours.
Mix the soaker, cover and rest for 4 to 19 hours.
To make the bread, warm the biga at room temperature or in low heat (<100F) until room temperature.
Spread the biga on a floured counter and layer the soaker over that.
Cut dough into 12 pieces and add to mixing bowl.
Add the remaining ingredients and mix and knead for 7 - 8 minutes.
Rest for 5 minutes and knead for 1 to 2 more minutes until a moderate windowpane is achieved.
Do a stretch and fold.
On a lightly floured counter, stretch the dough into a rectangle and fold it like a letter going into an envelope.
Turn 90 deg and fold again.
Invert and place in an oiled bowl or straight sided clear container.
Rest for 20 minutes and do another stretch and fold and return to container.
After the dough has risen to one and a half times it's original volume (30 to 45 more minutes), turn out onto a floured counter.
Shape into loaves and pan.
Let rise, covered with oiled plastic, for 45 minutes or so or until loaves are risen to 150% of their volume.
Bake in preheated 375F oven until 190-200F internally, about 35-40 minutes.
Cool on rack before slicing.","url":"https://recipe.bluelayer.org/recipe/21033/100-whole-grain-bread-with-biga-soaker"},{"id":"21018","title":"Vegetarian Sausage and Gravy","ingredients":"pork sausage, link/patty, unprepared
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, pepper, red or cayenne
sauce, worcestershire","directions":"Cook sausage in a skillet with 1 to 2 tablespoons of butter for about 5 minutes.
Add onions to sausage and cook until sausage is done.
Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and the black and cayenne pepper; set aside.
The amount of both kinds of pepper is subjective.
I like for my gravy to be spicy and hot so I put in what I think will be too much and then add two shakes.
It is almost always perfect for ME.
Do what is perfect for you.
When sausage/onion mixture is done, if you want to drain the extra grease, remove from the heat and do so.
I usually don't because unlike real sausage, the vegetarian sausage does not produce nearly as much, but it is enough.
Return sausage/onion mixture back to skillet.
Over medium/low heat, add the remaining butter (if necessary)
Gradually add the flour.
Turn to coat sausage and cook until golden (approx).
Return heat to medium.
Stir in small amounts of milk (about a 1/4 to a 1/2 cup at a time).Continue stirring and let it soak up the flour and get too thick and then add a little more.
Do this until it starts to thin and it takes on the consistency that you want.
Be sure that you are stirring more or less continuously and that your most recent addition is heated through.
(You may or may not use all of the milk mixture and if necessary, add more milk - Gravy is never an exact science)
Serve gravy over your favorite biscuits or bread.","url":"https://recipe.bluelayer.org/recipe/21018/vegetarian-sausage-and-gravy"},{"id":"21002","title":"Easy Natural Leaven Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
water, bottled, generic
salt, table
butter, without salt","directions":"Please refer tofor kneading and 1st rising instructions.
When the dough has doubled in volume, push it down gently with your fist.
Take the dough out of the bowl.
Roughly, divide in half.
If you want to weigh the dough properly, put a piece of canvas cloth or a clean kitchen towel on your scale to prevent the dough from sticking to it.
Divide the dough into 2 pieces.
Cover the dough with an bowl, and leave to rest for 20 minutes.
If you only have small bowls, use two of them or cover the dough with a tightly wrung out moistened kitchen towel.
Round off each piece of dough while deflating it gently.
Put the dough seam sides down in a buttered bread pan.
If you fold and roll the dough you may damage it.
Cover the bread pan tightly with plastic wrap.
Put into a large plastic bag with a cup full of water, and leave for the 2nd rising.
When the dough has risen so that it's almost touching the plastic, start preheating the oven to 190C.
Remove the plastic from the pan, butter the underside of the lid and put the lid on.
When the bread has finished baking, tap the pan several times, and take the loaf out.
Done.
Slice, and use for sandwiches, toast, and so on.","url":"https://recipe.bluelayer.org/recipe/21002/easy-natural-leaven-loaf"},{"id":"20998","title":"Summer Pudding","ingredients":"strawberries, raw
sugars, granulated
lemon juice, raw
salt, table
blackberries, raw
raspberries, raw
wheat flours, bread, unenriched
cream, whipped, cream topping, pressurized","directions":"Spray an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan with nonstick spray.
Line the sprayed pan with plastic wrap, making sure to press it into the corners and allowing a 1 1/2\" overhang on all sides.
In a heavy, nonreactive saucepan, combine strawberries, sugar, lemon juice and salt over medium-low heat and cook, stirring occasionally, until the strawberries begin to give up some of their juice, about 10 minutes.
Add the blackberries and raspberries and continue cooking until all the berries are soft and have broken apart, forming a sauce, about 10 minutes.
Remove from heat and let cool to warm.
Trim the crusts from the brioche and cut the loaf into 32 slices.
Each slice should be 1/4\" thick.
Spread 1/2c of the berry sauce into the bottom of the prepared pan.
One piece at a time, dip the brioche into the sauce in the saucepan, saturating it.
Place the berry-soaked brioche pieces in the pan, forming a single layer & snug fit.
Spread 1/2c of the berry sauce on top of the brioche.
Repeat the layering, starting with the berry-soaked brioche, until the pan is full, ending with the berry sauce.
Cover with the plastic wrap overhanging the sides & place the loaf pan on a baking sheet.
Place another pan just big enough to fit inside the loaf pan & weigh down with a heavy can or similar.
Refrigerate at least 6 hours.
To unmold pudding, remove the weight & second pan, fold back the plastic wrap, and invert the loaf pan onto a cutting board.
Lift off the pan and carefully peel off the plastic.
Cut the loaf into 8 slices & place on individual plates.
Top with whipped cream.","url":"https://recipe.bluelayer.org/recipe/20998/summer-pudding"},{"id":"20984","title":"Handmade Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 250F.
Cut the butter into 1 cubes and combine the dry ingredients in a large mixing bowl.
Add the butter cubes slowly to the dry ingredients, and using two knives in a scissors fashion (or a pastry blender) cut the butter into the dry ingredients.
Once both small and large crumbs have formed, use your hands to begin to knead and form the dough.
After the dough is formed, press it out into a greased 7-inch or 8-inch square pan.
Smooth it evenly into the pan and then use a butter knife to score the dough lightly in 2-inch squares.
Next use a fork to make two sets of holes in each 2-inch square.
Bake for 45-50 minutes, or until the edges are a pale golden color.
Do not overcook or brown.
Once done, remove from the oven and immediately re-cut the scoring lines.
Serve on its own, or our personal preference with vanilla ice cream and blueberry sauce.
Recipe adapted from Lobster Rolls & Blueberry Pie by Rebecca Charles and Deborah DiClementi.","url":"https://recipe.bluelayer.org/recipe/20984/handmade-shortbread"},{"id":"20979","title":"Vegan Almond Spice Bread","ingredients":"wheat flour, white, all-purpose, unenriched
oil, canola
yogurt, greek, plain, nonfat
sugars, granulated
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, almonds","directions":"Whisk together wet ingredients and sugar.
Sift together dry ingredients, except almonds.
Mix wet ingredients into dry ingredients.
Fold in almonds.
Pour into a prepared 8 inch loaf pan.
Bake at 350 degrees for 40-45 minutes.
Cool in pan.","url":"https://recipe.bluelayer.org/recipe/20979/vegan-almond-spice-bread"},{"id":"20974","title":"Breakfast Bread, Bread Machine","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
spices, nutmeg, ground
leavening agents, yeast, baker's, active dry","directions":"Follow your machine instructions, mine starts with the water first.
Add the wheat and rye flour next, with the yeast as the last item.
Set the machine for wheat bread, light or medium crust, 1.5lb loaf size.","url":"https://recipe.bluelayer.org/recipe/20974/breakfast-bread-bread-machine"},{"id":"20966","title":"Cheesy Pub (Beer) Bread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
alcoholic beverage, beer, regular, all
cheese, cheddar","directions":"Preheat oven to 350 degrees F. Grease a loaf pan with 1 tablespoon of the butter.
Set aside.
In a medium mixing bowl, add flour, baking powder, sea salt and sugar.
Stir to fully incorporate the ingredients.
Pour beer into the dry ingredient mixture.
Stir just enough to incorporate through the dry ingredients.
Dough should be lumpy.
Add cheese to the dough.
Mix with hands just until cheese is dispersed through the dough.
Form into a ball.
Take the prepared loaf pan and place the dough inside.
Lightly press dough to form a loaf.
Place in the preheated oven for 45 minutes for the first bake.
Melt remaining butter in a microwave safe bowl or cup for 25-30 seconds on high.
Remove bread from the oven and carefully pour melted butter over the entire loaf.
Return to the oven for 10-12 minutes.
Crust should be golden brown and loaf should have a slight give when fully baked.
Place on a cooling rack for 5-10 minutes before serving.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/20966/cheesy-pub-beer-bread"},{"id":"20931","title":"Easy French Bread (Extra Large)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine as shown.
Set for dough.
Form into loaf on floured board - do NOT punch down.
Placed on greased cookie sheet and allow to rise 1 hour.
Bake 30-35 minutes in PREHEATED oven at 350 degrees F.","url":"https://recipe.bluelayer.org/recipe/20931/easy-french-bread-extra-large"},{"id":"20923","title":"Brussels Sprouts Gratin Recipe","ingredients":"brussels sprouts, raw
bacon, meatless
butter, without salt
cream, fluid, heavy whipping
bread crumbs, dry, grated, plain
butter, without salt","directions":"PREHEAT OVEN TO 375F.
Prepare the brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in which end so it cooks proportionately inside and out.
In a large pot of boiling, salted water, blanch sprouts till they are crisp-tender, about 5 min.
Drain, refresh in ice cool water, and drain again.
(Don't let the sprouts sit in water for more than a minute.)
Saute/fry bacon till limp, not crisp.
Drain and coarsely chop.
Mix the sprouts and bacon together and spread the mix in a buttered gratin dish.
Pour cream over the sprouts-bacon mix and dot with bread crumbs and butter.
Bake for 20 min or possibly till warm.","url":"https://recipe.bluelayer.org/recipe/20923/brussels-sprouts-gratin-recipe"},{"id":"20918","title":"Chocolate Chip Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 325F Have a baking sheet ready.
Mix flour and 1/4 cup granulated sugar in a medium bowl.
Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs.
Stir in mini chips.
Gently press crumbs together to form a dough (heat from your hands will help this happen).
Place on baking sheet; pat into an 8-in.
disk.
With a sharp knife, score into 16 wedges, cutting about halfway through dough.
Prick wedges twice with a fork.
Bake 25 minutes, or until shortbread looks dry and golden at edges.
Immediately cut through score lines.
Cool 5 minutes on baking sheet before removing to a wire rack to cool completely.
Can be stored airtight at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/20918/chocolate-chip-shortbread"},{"id":"20902","title":"Peasant Bread Abm","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread maker and bake.","url":"https://recipe.bluelayer.org/recipe/20902/peasant-bread-abm"},{"id":"20901","title":"Gony's Sausage Dressing","ingredients":"wheat flours, bread, unenriched
spices, pepper, black
salt, table
butter, without salt
celery, raw
onions, raw
pork sausage, link/patty, unprepared
soup, chicken broth or bouillon, dry","directions":"Place cubed bread toasts in a large bowl.
In a 10 or 12in skillet, melt butter, add celery and onion and saute till soft - about 5 minutes.
Place cooked celery and onion in the same bowl as the bread, and in the same skillet add the sausage.
Cook and crumble the sausage until browned.
Do NOT drain off the rendered fat
Combine the sausage and fat, salt, and pepper with the cubed bread toast and vegetables.
Pour in the warmed chicken broth a little at a time, until the bread is moistened and workable enough to be \"smushed\" together with the other ingredients.
Spoon into a casserole dish and warm through at 350 for about 30 minutes.
*This dish is freezeable and our family has stuffed the bird as well with this dressing -- .","url":"https://recipe.bluelayer.org/recipe/20901/gonys-sausage-dressing"},{"id":"20900","title":"100% Cake Flour Sandwich Bread with Whey","ingredients":"wheat flour, white, cake, enriched
beverages, protein powder whey based
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all of the ingredients in a bread machine and press the start button.
The result is fluffier if you take the bread out of the bread machine 10 minutes before the timer goes off.
With 170 ml of whey, I baked 4 cube-shaped loaves at 180 C for 30 minutes .","url":"https://recipe.bluelayer.org/recipe/20900/100-cake-flour-sandwich-bread-with-whey"},{"id":"20895","title":"Cranberry Pecan Mayonnaise","ingredients":"salad dressing, mayonnaise, regular
cranberry sauce, canned, sweetened
mustard, prepared, yellow
nuts, pecans
honey","directions":"Mix and use on your favorite sandwich of leftover turkey or any sandwich you wish.
In the issue, one loaf of focaccia bread, lettuce, thin sliced turkey, gouda cheese, tomato and bacon were the ingredients in the sandwich associated with this mayonnaise.
Slice the loaf in half horizontally, layer ingredients and cut into four wedges and serve.","url":"https://recipe.bluelayer.org/recipe/20895/cranberry-pecan-mayonnaise"},{"id":"20887","title":"Breadmachine Rye Bread","ingredients":"water, bottled, generic
molasses
sugars, brown
leavening agents, yeast, baker's, active dry
butter, without salt
cream, sour, cultured
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, caraway seed
seeds, flaxseed","directions":"Mix the sugar and molasses with the warm water.
Stir in the yeast.
Let stand for 10 minutes or so.
The yeast should foam nicely on top of the water.
If not, your water is to hot, to cold, in which case try again; otherwise your yeast may have expired.
Put yeast mixture in the bread machine breadpan.
Add the rest of the ingredients in the order listed.
Set bread machine on whole grain setting, or equivilant.
Let me know how it works out for you!","url":"https://recipe.bluelayer.org/recipe/20887/breadmachine-rye-bread"},{"id":"20886","title":"Whole Wheat Bread Loaf","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
honey
salt, table","directions":"Add yeast to warm water, stir well and leave to rest for about 5 minutes.
In a large mixing bowl, add about half of the flour.
Make a well in the centre and pour in the yeast mixture.
Start bringing the flour into the centre with a fork and stir until you have a batter-like consistency.
Cover and let rest for about 10 minutes.
After 10 minutes, add oil, honey and salt and stir to combine.
Add remaining flour and work it in with a wooden spoon until you have a dough-like consistency.
Turn dough out on a floured surface.
At the moment, the dough will be quick sticky.
You will have to use a little extra flour for your work surface and for kneading.
Start kneading dough, turning and kneading as you go.
Add little bits of flour every time you notice it is sticking to the work surface.
Continue this process until dough is quite elastic and bounces back when touched.
This will take up to 10 minutes.
Once it has reached this consistency, form it into a ball and place it into a large bowl.
Cover with a damp tea towel and put it in a warm place to rise.
Leave the dough until it has about doubled in size.
This will take anywhere between 3060 minutes.
It will depend on how warm your space is.
While dough is rising, get two bread loaf pans ready.
Grease bread pans and line with parchment paper.
Grease parchment paper as well.
Set aside.
When dough has risen, punch it down and turn it out into two equal parts.
I like to then divide each piece into 3 small little oval loaves and put 3 in a pan.
You can just as easily keep each one in one large loaf.
Cover and put them back in a warm place to rise.
Again, you are looking for them to double in size.
Remember that the size you see when it has finished rising will be the the actual size of your loaf when it has finished baking.
The second rise will probably be 3040 minutes.
Bake bread in preheated 350 degrees F oven for about 3035 minutes.
It should be golden in colour and quite a tough crust to touch.
Turn bread out on a baking rack and remove parchment paper.
You can cut into this bread straight away.
Delicious!
Note: You will need a little extra flour for kneading your dough.","url":"https://recipe.bluelayer.org/recipe/20886/whole-wheat-bread-loaf"},{"id":"20863","title":"Chocolate Shortbread","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter until it is light.
Cream in the powdered sugar, cocoa and the vanilla Now work in the flour.
Knead the dough on an unfloured board until nice and smooth.
Spray the shortbread pan very lightly with non stick cooking spray.
Firmly press the dough into the shortbread pan.
Prick the entire surface wit h a fork.
Bake the in the pan at 325 degrees for about 30 to 35 min, don't let the edges get too dark.
Let the shortbread cool in it's pan, for about 10 minutes.
Loosen the edges with a knife and flip the pan over onto a wooden cutting board.
If the shortbread does not come right out, tap one edge of the pan.
Cut into serving pieces while it's still warm.","url":"https://recipe.bluelayer.org/recipe/20863/chocolate-shortbread"},{"id":"20820","title":"Gingerbread Pancakes","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses","directions":"In a large bowl, combine pancake mix, cinnamon, ginger and nutmeg.
Set aside.
In a medium bowl, combine milk and molasses, whisk until blended.
Add to dry ingredients, mix until larger lumps disappear (making sure not to over-mix).
Cook pancakes according to package directions and serve with your favorite syrup.","url":"https://recipe.bluelayer.org/recipe/20820/gingerbread-pancakes"},{"id":"20818","title":"Peanut Butter Shortbreads with Chocolate Ganache","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping","directions":"Preheat oven to 325 degrees.
In a large bowl, whisk together the flour, baking powder and salt.
In another bowl, beat the butter until creamy (I use an electric handheld mixer) Add confectioners' sugar and peanut butter, and beat until light and fluffy.
Add the vanilla extract.
Next beat in the dry ingredients at a low speed.
Divide the dough into three portions, and shape into logs about 2-2 1/2\" inches in diameter.
Wrap the three logs in plastic wrap and refrigerate until firm, at least 2-3 hours.
Slice the logs into 1/3\" disks, and arrange on cookie sheets lined with parchment paper.
Place cookies about 1\" apart.
Bake each sheet in the oven for 20 minutes, or until just golden.
If you prefer to do two sheets at a time, be sure to change the sheets from the top to bottom rack halfway through cooking.
When cookies are removed from the oven, gently make a 1 1/2\" round indentation in the center of each one.
(A shot glass works well for this) While the sheets of cookies cool, add chopped chocolate to a heatproof bowl.
Next, slowly bring the heavy cream to a boil in a small saucepan, and pour over chopped chocolate.
Let the chocolate melt a bit, and then whisk until smooth.
After the ganache has cooled for a bit, spoon it into the cookie indentations (about a tsp).
Cookies can be stored in an airtight container for a week.","url":"https://recipe.bluelayer.org/recipe/20818/peanut-butter-shortbreads-with-chocolate-ganache"},{"id":"20812","title":"Chicken With Honey-Mustard Crumb Coating","ingredients":"mustard, prepared, yellow
honey
lemon juice, raw
spices, oregano, dried
spices, cloves, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
oil, olive, salad or cooking","directions":"Whisk together mustard, honey, lemon juice, oregano and cloves in shallow pie plate.
Dip chicken in mustard mixture to coat.
Dip in bread crumbs to coat.
Place on wire rack that has been sprayed with nonstick cooking spray.
Refrigerate for 1 hour.
Preheat oven to 400 degrees.
Line baking sheet with aluminum foil.
Spray with nonstick cooking spray.
Lay chicken pieces on baking sheet.
Drizzle chicken with oil.
Bake in 400 degree oven for 25 minutes or until crisp and cooked through.
Serve with additional sauce if desired.","url":"https://recipe.bluelayer.org/recipe/20812/chicken-with-honey-mustard-crumb-coating"},{"id":"20807","title":"Sullivan Street Bakery No Knead Bread","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"EQUIPMENT: Two medium mixing bowls, 6 to 8 quart pot with lid, (Pyrex glass, Le Creuset cast iron, or ceramic), Wooden Spoon or spatula (optional), Plastic wrap, Two or three cotton dish towels (not terrycloth).
PROCESS: Mix all of the dry ingredients in a medium bowl.
Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute.
Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl.
Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx.
65-72F).
Remove the dough from the bowl and fold once or twice.
Let the dough rest 15 minutes in the bowl or on the work surface.
next, shape the dough into ball.
Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour.
Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
Preheat oven to 450-500F Place the pot in the oven at least 30 minutes prior to baking to preheat.
Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up.
Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.","url":"https://recipe.bluelayer.org/recipe/20807/sullivan-street-bakery-no-knead-bread"},{"id":"20806","title":"Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Place flour in a food processor with steel blade.
Add salt and yeast, process for 5 seconds.
While processor is running, add olive oil and water through the feed tube.
Process about 30 seconds and remove cover.
Dough should be barely sticky and in a ball, add water 1 tablespoon at a time if too dry, and process for 5-10 seconds.
If dough is too wet, add a tablespoon of flour and process for a couple of seconds.
Place dough on lightly floured surface and and knead by hand for about 1 minute by hand.
Lightly oil a large bowl and put the dough in it.
Cover and let it rise until doubled, about 2 hours.
Punch dough and divide it into 6-12 pieces.
Keep lightly floured and covered.
Preheat oven to 500F, use baking stones, or place a baking sheet on each rack.
Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle.
Lightly flour each circle as finished, cover, but do not stack.
Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).
If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.","url":"https://recipe.bluelayer.org/recipe/20806/pita-bread"},{"id":"20802","title":"Tahitian Coconut Bread","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
water, bottled, generic","directions":"Combine coconut, sugar and water.
Blend flour and baking powder together.
Mix all ingredients to a doughy texture adding a little flour as needed so is not too sticky.
Wrap in aluminum foil and bake in oven at 350 for 1 hour to 1 1/2 hours.
Makes 5 loaves.","url":"https://recipe.bluelayer.org/recipe/20802/tahitian-coconut-bread"},{"id":"20781","title":"Paula Deen's Mexican Cornbread Lightened","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
oil, canola
peppers, jalapeno, raw","directions":"Preheat oven to 425 degrees.
Grease an 8-inch square pan, cast iron skillet or cornbread mold.
In a medium bowl, combine cornmeal, flour, baking powder and salt.
To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth.
Pour into prepared pan.
Bake for 20-25 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/20781/paula-deens-mexican-cornbread-lightened"},{"id":"20776","title":"Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Dissolve the yeast and sugar in 1/4c.
of warm water.
Sift together 2 1/2c.
of the flour, and the 1/2 teaspoon of salt in a large mixing bowl.
Form a well in the center of the flour/salt mixture, and pour in dissolved yeast, and the remaining 1c.
of water.
Mix, adding the remaining 1c.
of flour as needed, until the dough leaves the side of the bowl.
Dust your clean countertop lightly with flour, and knead for 10 - 15 minutes.
Form a ball.
Use the oil to grease a clean bowl, and place the ball of dough inside, and cover the bowl with plastic wrap.
Let it rise in a draft-free place for 1 1/2 - 2 hours, or until it is double the original size.
Punch down, and place on a lightly floured surface.
Knead for 4 minutes, and divide into 10 - 12 equal pieces.
Roll into balls, and roll out with a rolling pin.
Line a baking sheet with parchment paper, and place each pita on top of a floured paper towel, layering them.
(paper towel, pita,paper towel,pita, etc -- ).
Preheat the oven to 475f., and let them rise for 25 minutes Bake on a cookie sheet for 6 - 10 mins., and when they have cooled for 1 minute, stack them on top of eachother to cool completely.","url":"https://recipe.bluelayer.org/recipe/20776/pita-bread"},{"id":"20771","title":"Baked Parmesan Crusted Chicken Breast","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
spices, oregano, dried
parsley, fresh
spices, paprika
salt, table
spices, pepper, black","directions":"Heat oven to 400 degrees F. Spray baking pan with non-stick cooking spray.
Combine all dry ingredients minus the butter.
Dip chicken in butter then coat with combined dry ingredients.
Place in prepared pan.
Bake 20 to 25 minutes or until tender.","url":"https://recipe.bluelayer.org/recipe/20771/baked-parmesan-crusted-chicken-breast"},{"id":"20761","title":"Apple Brown Betty (Crock Pot)","ingredients":"wheat flours, bread, unenriched
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
sugars, brown
apples, raw, with skin","directions":"Mix bread cubes with butter, cinnamon, nutmeg, salt and brown sugar.
Arrange in alternate layers with apples in crockpot.
Cover and cook on high for 11/2 to 21/2 hours or until apples are tender.
Serve warm with cream, hard sauce or ice cream.","url":"https://recipe.bluelayer.org/recipe/20761/apple-brown-betty-crock-pot"},{"id":"20746","title":"Scotch Shortbread","ingredients":"butter, without salt
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and powder sugar.
Add Baking powder and salt and flour, mix well.
Pat into pan Bake at 375 F till pale tan, approximately 1/2 hours.
Cut into squares.
I use a jelly roll pan.","url":"https://recipe.bluelayer.org/recipe/20746/scotch-shortbread"},{"id":"20737","title":"Vegan Peanut Butter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
peanut butter, smooth style, without salt
soymilk, original and vanilla, unfortified","directions":"Preheat the oven to 375 degrees F. Grease a loaf pan and set aside.
Whisk together the dry ingredients.
Place the peanut butter in a small bowl and melt it in the microwave, for approximately 30 seconds.
Add the soymilk and melted peanut butter to the dry ingredients.
Mix just until combined.
Pour into the prepared pan.
Bake for 35 to 45 minutes or until a toothpick comes out clean.
Allow the loaf to cool for 5 minutes in the pan then remove to a cooling rack.
It is easier to slice once cooled but dig in right away if necessary.
Note: The soymilk used was vanilla and not low fat.","url":"https://recipe.bluelayer.org/recipe/20737/vegan-peanut-butter-bread"},{"id":"20733","title":"Poppy Seed & Parmesan Shortbread","ingredients":"cheese, parmesan, hard
butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
spices, poppy seed","directions":"Preheat oven to 180C
Line 2 baking trays with a non-stick baking paper.
Place cream cheese, butter and parmesan food processor and process until smooth and creamy and when finsihed transfer mix to a large bowl.
Add the flour and poppy seeds, and using a metal spoon, stir until just combined.
Roll dough into a 4cm-diameter log.
(rolling on baking paper will ehlp stop sticking).
Wrap log in baking paper and place on a tray and place in the freezer for 20 minutes or until firm.
Use a small sharp knife to cut the biscuit log crossways into 1cm-thick slices.
Place biscuits, about 3cm apart allowing room for spreading, on prepared trays.
Bake in preheated oven, swapping trays halfway through cooking, for 20 minutes or until light golden and cooked through.
Remove from oven and set aside on the trays for 30 minutes to cool completely.","url":"https://recipe.bluelayer.org/recipe/20733/poppy-seed-parmesan-shortbread"},{"id":"20711","title":"Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"In a large bowl (or the bowl of your electric mixer), combine warm water, yeast, and 1/3 cup honey (do this with the dough hook if using mixer).
Let the mixture sit about 5-10 minutes until bubbles have formed on the surface, it is frothy and you can definitely smell yeast.
If this does not happen after 10 minutes you may have old or dead yeast.
Start again with freshly bought yeast if this happens.
Then add 5 cups whole wheat flour and stir (with a dough hook attachment) to combine.
Let the dough set for 30 minutes, or until big, bubbly and doubled in size.
Next, mix in 3 tablespoons melted coconut oil (or olive oil if you dont have coconut oil), ground flax seed and salt.
Stir in 2 cups of all-purpose flour and mix with a dough hook gently until all the flour is combined.
This all-purpose flour amount is your variable.
You may need less flour, or more depending on where you live and the weather at the time.
I suggest starting at 1/2 cup and adding an additions of 1/2 cup until your dough has become a ball, and is not sticking to the sides while it is mixing.
If you decide to knead by hand, flour your work surface and knead it as you add in 1/2 cup increments of all-purpose flour until youve created a ball and the dough is not sticking to the counter.
Place dough in a large greased bowl, turning once to coat the surface of the dough.
Cover dough with a dishtowel.
Let it rise in a warm place until doubled.
Preheat oven to 350 F. Punch down dough, and divide into 2 loaves.
Place dough into greased 9 x 5 inch loaf pans, and allow it to rise until dough has topped the pans by one inch.
Bake at 350 F for 25 to 35 minutes.
Make sure to not over bake.
You want bread to be browned and hard to the touch.
Lightly brush the tops of loaves with 2 tablespoons melted butter or coconut oil if youd like when done to prevent crust from getting hard.
Cool completely.
Enjoy!
!","url":"https://recipe.bluelayer.org/recipe/20711/whole-wheat-bread"},{"id":"20685","title":"Italian Overnight Bread","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table","directions":"Mix all ingredients in a bowl with a wooden spoon.
Cover with plastic wrap and refrigerate overnight.
Note: dough will be very sticky!
The next morning, use two tablespoons to portion out dough and form small rolls.
Place on a tray with parchment paper.
Bake for 15 minutes in a 425 degrees F oven.
Serve with cold butter and jam, or use for sandwich for lunch or with soup at dinner.
Tastes best the same day.","url":"https://recipe.bluelayer.org/recipe/20685/italian-overnight-bread"},{"id":"20684","title":"Classic Butter Crust Bread","ingredients":"sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
butter, without salt","directions":"Add sugar, salt, buttermilk and better to the bread pan.
Spoon flour on top of liquid.
Add yeast.
Select Basic/White cycle and Light Crust setting and press Start.
Topping: After bread final rise and just before baking, press Pause.
Raise the lid, cut 1/2 inch slash down the length of the bread.
and brush with melted butter.
Close lid and press Start to continue cycle.
I prefer using the Dough cycle, remove, shape, let rise and bake in the oven,.","url":"https://recipe.bluelayer.org/recipe/20684/classic-butter-crust-bread"},{"id":"20683","title":"Ballymaloe Brown Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Grease an 8in x 2 1/2in (20cm x 10cm x 6cm) loaf pan and warm it in a preheated oven 250F/120C, for 10 minutes.
Sprinkle the yeast into 2/3 cup (150ml) of the water in a bowl.
Leave for 5 minutes; stir to dissolve.
Add the molasses.
Leave for 10 minutes, until frothy.
Add the remaining water and stir.
Mix the flour and salt in a large bowl.
Make a well in the center and pour in the dissolved yeast.
Stir in the flour to form a thick batter.
Use your hands to mix the batter gently in the bowl for 1 minute, until it begins to leave the sides of the bowl clean and forms a soft, sticky dough.
Place the dough in the prepared pan and cover with a dish towel.
Proof until the dough is 1/2in (1 cm) above the top of the pan, about 25-30 minutes.
Bake in the preheated oven at 425F/220C for 30 minutes, then lower the oven to 400F/200C and bake for 15 minutes.
Turn the loaf out of the pan and onto a baking sheet.
Return the bread, bottom side up, to the oven.
Bake for a further 10 minutes, until golden and hollow sounding when tapped underneath.
Let cool on a wire rack.
Proofing: 25-30 minutes.
Oven temperature: 425F/220C.
Baking: 55 minutes Yeast alternative: 1oz (30g) cake yeast","url":"https://recipe.bluelayer.org/recipe/20683/ballymaloe-brown-bread"},{"id":"20674","title":"English Muffins - Abm Method","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Combine milk, butter & 3 Tbs sugar in small glass bowl.
Microwave for 60 seconds, til very warm.
Pour into bread machine pan.
In small bowl stir together yeast, tsp of sugar & 1 cup water.
Let sit about 5 minutes, until foamy.
Add to bread machine pan.
Add flour & salt.
Process on dough cycle.
Remove dough & divide in half.
Roll or pat out each half to 1/2\" thick on board sprinkled with corn meal.
Cut into 3 or 4 inch circles, I use a egg ring.
Place 2\" apart on ungreased cooky sheet.
Cover, let rise til double, about 30 minutes.
Carefully remove from sheet and place on preheated non-stick fry pan or griddle.
Cook 10 - 15 minutes on each side.
Cool on racks.
Split in half & toast.","url":"https://recipe.bluelayer.org/recipe/20674/english-muffins-abm-method"},{"id":"20666","title":"Flaxseed Molasses Bread","ingredients":"water, bottled, generic
butter, without salt
molasses
salt, table
seeds, flaxseed
vital wheat gluten
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Add dry ingredients to stand mixer.
Add liquid ingredients.
Mix at second speed 7 minutes.
Let rise covered until doubled (about 90 minutes).
Form log, let rise in bread pan to 1 1/4 inches high in center.
Bake at 350 degrees to internal temp of 190 degrees.","url":"https://recipe.bluelayer.org/recipe/20666/flaxseed-molasses-bread"},{"id":"20657","title":"Thin Crust Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Proof yeast in water.
Mix all ingredients and knead for 7 minutes.
Place dough in bowl and cover with 1/2 teaspoon olive oil.
Let double and do not punch down.
Makes 3 - 9\" pizzas.
Place airholes in dough with a fork before baking.
Bake 6 minutes at 500 degrees.
Then put on toppings or freeze.
After toppings - bake an additional 5-10 minutes at 500 degrees.
NOTE: Above is the orginial recipe.
I make dough in bread machine on dough cycle.
I always double this recipe so we have leftover pizza.","url":"https://recipe.bluelayer.org/recipe/20657/thin-crust-pizza-dough"},{"id":"20633","title":"Turnips Au Gratin Recipe","ingredients":"turnips, raw
sugars, granulated
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
bread crumbs, dry, grated, plain","directions":"In medium saucepan bring 4 inches of water to boiling.
Add in turnips, sugar and 1/2 tsp.
of salt.
Cover.
Cook 12 min or possibly till tender; drain.
Remove.
Set aside.
In same saucepan heat 2 Tbsp.
butter; blend in flour, remaining 1 tsp.
salt and pepper.
Cook 1 minute.
Remove pan from heat.
Gradually stir in lowfat milk.
Return to heat and cook stirring constantly or possibly till thickens.
Add in cheese.
Put in baking dish over turnips.
Put bread crumbs on top.
Bake at 350 degrees for 15 min or possibly till brown.
Yields 6 servings.","url":"https://recipe.bluelayer.org/recipe/20633/turnips-au-gratin-recipe"},{"id":"20624","title":"Parmesan and Sesame Crimple Crackers","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, parmesan, hard
seeds, sesame seeds, whole, dried
spices, poppy seed
water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Heat oven to 160C (150C fanbake), with the rack just below the middle.
Measure the first five ingredients into a food processor or large bowl.
Pour 1/2 cup warms water into a one cup measure, stir in the salt and sugar until dissolved, then add the oil.
Process the dry ingredients in bursts (or toss them together with a fork), while you add the hot liquid mixture in a steady stream.
Add as much of the remaining hot water as you need to form a ball of soft dough.
Cut the dough into four parts and put three aside in a plastic bag.
Roll out the other piece VERY thinly on a floured board, using extra flour to stop it sticking, making an oval shape bigger than an A4 size page.
Cut in half (lengthwise), then cut each half into 10-12 tall, thin (pennant shaped) triangles, with alternate narrow bases and points on the cut edge.
Perfect shapes aren't necessary and outside edges need not be trimmed.
Prick crackers with a fork or skewer, Place on a metal cake rack to bake, crumpling but not folding them.
Bake them on the rack for 10-15 minutes, until pale gold but dry and very crisp.
Lower heat and cook longer if necessary.
Repeat with remaining pieces of dough.
When cold, store in airtight containers, reheating if crackers soften or storage.
Flavour develops fully after about 12 hours.","url":"https://recipe.bluelayer.org/recipe/20624/parmesan-and-sesame-crimple-crackers"},{"id":"20606","title":"Pumpernickel Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cocoa, dry powder, unsweetened
sugars, brown
alcoholic beverage, beer, regular, all
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
molasses","directions":"Mix well flour, cornmeal, baking powder, salt, cocoa and brown sugar.
Mix beer, milk, melted butter, and molasses then add to flour mixture.
Mix thoroughly, well enough that the dough holds together.
Dump into oiled 9\" x 5\" loaf pan.
Cover, let rest in pan for 30 minutes.
Bake in preheated 350 degree F (190 degrees C) oven 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/20606/pumpernickel-beer-bread"},{"id":"20604","title":"Whole Wheat Chapatis","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Lightly spoon flours into measuring cups; level with a knife.
Combine flours and water in a large bowl.
Press mixture together using a rubber spatula or your hands.
(Mixture is dry but will stay together.)
Turn the dough out onto a lightly floured surface.
Knead for 3 minutes.
Cover and let rest 15 minutes.
Divide dough into 12 equal portions, shaping each into a ball.
Roll 1 ball into a 5-inch circle (circles will be very thin) on a lightly floured surface (cover the remaining dough while working to prevent it from drying).Heat a large nonstick skillet over medium-high heat until very hot.
Place 1 dough round in pan, and cook 30 seconds or until brown spots appear, turning after about 15 seconds.
Place the bread on a cooling rack over the eye of a gas burner.
Hold bread over flame with tongs, turning until both sides of bread are puffed and brown spots appear.
(Some chapatis will puff more than others.)
Repeat procedure with remaining dough.Note: You can use chapati flour in place of all-purpose flour and whole wheat flours, but we liked the bread made with regular flour best.
You can also make this dish on an electric stovetop, although the bread will take longer to puff.","url":"https://recipe.bluelayer.org/recipe/20604/whole-wheat-chapatis"},{"id":"20583","title":"Crock Pot Toasted Cereal","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, walnuts, english
oil, olive, salad or cooking
peanut butter, smooth style, without salt
honey","directions":"Mix the three dry ingredients in the crock pot.
Put the three wet ingredients into crock pot.
Do not bother to mix yet.
Lid off: High for 1 hr stirring (end of a bread-knife works best) when honey and peanut paste slightly melted and thereafter 2-3 hour on Low and mainly stirring upwards from base of pot.
Watch carefully at end-time, lest it catch and burn.
When cool, use as snack or for breakfast.","url":"https://recipe.bluelayer.org/recipe/20583/crock-pot-toasted-cereal"},{"id":"20581","title":"Tassajara Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Step one:.
Mix together Water and Yeast, let rest for 5 minutes.
Then add Honey,(or Brown sugar or Molasses)Powdered Milk,Whole Wheat Flour and White Flour.
Beat all these ingredients together well.
This batter will be thick.
Once well mixed, let rise 1 hour.
Step Two:.
Fold in Salt,Oil and Flour.
Use more Flour as needed to Knead bread.
Let Bread rise for 50 minutes, then punch down.
Let rise 40 more minutes then shape into loaves.
This makes approximately 5 loaves.
Put loaves into greased pans.
Let loaves rise for 20 minutes.
Bake at 350 degrees for 1 hour.
When you remove the loaves from the oven, take a stick of Butter or Margarine and rub it over the top crust of the bread for a softer crust.
Let cool in the pans for 5 minutes and remove to cooling racks.
Now when my mom makes this Bread, she makes half of the loaves with Cinnamon,Sugar,a little melted Butter and Raisins (my Husbands favorite) Make those loaves just like you would a Cinnamon Roll - flatten the dough out and spread the rest of the ingredients on the dough, then roll back up and put in pans.","url":"https://recipe.bluelayer.org/recipe/20581/tassajara-bread"},{"id":"20578","title":"Strawberry Bread - Lite","ingredients":"strawberries, raw
egg substitute, powder
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
leavening agents, baking soda","directions":"Preheat oven to 350F; grease the bottoms and 1/2\" up the sides of (2) 9x5\" loaf pans.
Set aside.
In a large bowl, combine strawberry puree, eggs, oil, and sugar.
In a second bowl, combine flour, cinnamon, and baking soda.
Slowly add the flour mixture to the strawberry mixture, stirring just until blended.
Pour batter into loaf pans, filling 2/3 full.
Bake 40-50 minutes at 350F or until toothpick inserted in the center of the loaf comes out clean.
Cool on wire rack for 10 minutes, then remove loaves from pans and continue cooling on rack.","url":"https://recipe.bluelayer.org/recipe/20578/strawberry-bread-lite"},{"id":"20569","title":"Apple Pie Bread in Bread Machine","ingredients":"water, bottled, generic
butter, without salt
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Put in ingredients in order given.
Set on white or sweet bread setting.","url":"https://recipe.bluelayer.org/recipe/20569/apple-pie-bread-in-bread-machine"},{"id":"20559","title":"Crusty Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine and set to dough cycle.
Preheat oven to 425F.
When cycle is complete remove dough and separate into two balls.
Form each ball into a 12-14 inch pizza crust and place on a cookie sheet or pizza pan sprayed with cooking spray and dusted with cornmeal.
Top with sauce and toppings.
Bake for 10-15 min until crust is browned and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/20559/crusty-pizza-dough"},{"id":"20536","title":"Easy Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Put all the ingredients in a bowl.
(Keep the yeast and salt away from each other.)
Start by mixing up the dough in the bowl.
When the dough is no longer floury, take it out onto a work surface and knead it until it's smooth.
You don't have to put a lot of effort into it, as long as it comes together nicely!
Divide the dough into 3 pieces and round off each into a smooth ball.
Pinch the seams closed on the bottom of the ball securely.
Cover with plastic wrap to prevent the dough from drying out, and leave in a warm location for 10-15 minutes.
I make the pizza sauce, prep the toppings and preheat the oven (to 220C) while the dough rising.
Don't forget to heat up the baking tray when preheating the oven.
This will make the dough crispy and fragrant on the bottom.
Place the dough on a sheet of kitchen parchment paper, and roll it out to a 24cm diameter disc.
Press inside the edge with your fingers to make about 1cm around the edge a bit thicker.
The dough is a bit sticky, so if it's hard to roll out dust with some flour.
A slightly floury surface is kind of tasty too.
When the dough has been rolled out, brush on a little olive oil (not included in ingredients), spread on the pizza sauce, and add the toppings.
Place the dough on the hot baking tray, and bake on the top rack of a preheated 220C oven for about 15 minutes.
When the edges of the pie are golden brown, the pizza is done
The edges are crispy and nutty and delicious.
Homemade pizza is dangerous!
It's sooo good!
You can wrap the dough at Step 3 with plastic wrap and freeze it!
It's very handy when you suddenly get the urge for pizza.
is a Potato, Soy sauce-butter and Mayonnaise pizza","url":"https://recipe.bluelayer.org/recipe/20536/easy-pizza-dough"},{"id":"20535","title":"Whole Wheat Hamburger Buns (using a bread maker)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
water, bottled, generic
leavening agents, yeast, baker's, active dry
butter, without salt
egg substitute, powder","directions":"Put the ingredients in the bread maker, and switch on using the dough setting.
Take the dough out and punch it down to deflate.
Divide into 6 to 8 pieces (as you like) and roll each piece into a ball.
Cover with a moistened and wrung out kitchen towel and rest for 10 to 20 minutes.
Press down on the dough to deflate again, and form into round bun shapes.
Put the bund on a baking sheet lined with kitchen parchment paper, and let rise in the oven using the dough rising mode until the buns are twice the size (about 30 minutes).
Brush the tops with beaten egg.
Preheat the oven to 190C, then lower the heat to 180C and bake for 13 minutes.
(Optionally sprinkle with sesame or poppy seeds after brushing the tops with egg.)
I think 5 buns is too big.
They're about the size of quarter pounders.
.
These are how they look inside.
You can also try baking them for 8 minutes at 220C , then 4 minutes at 200C for a puffy finish.
If you use 150 g of bread flour, 50 g cake flour and 50 g whole wheat flour, the buns will be even bouncier.
Teriyaku Burger recipeCucumber pickle recipe
Hot salsa recipeChicken teriyaki recipe
To reheat the buns, wrap in aluminium foil and put in a toaster oven for a bit less than 5 minutes.
If you finish by taking them out of the foil and putting in the toaster oven for 30-40 seconds, they'll have a crispy crust.","url":"https://recipe.bluelayer.org/recipe/20535/whole-wheat-hamburger-buns-using-a-bread-maker"},{"id":"20534","title":"Brown Sugar Pecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
nuts, pecans
salt, table
butter, without salt
sugars, brown
water, bottled, generic
sugars, granulated","directions":"Combine flour and next 3 ingredients (through salt), stirring well with a whisk.
Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute).
Gradually add flour mixture, beating at low speed.
(Mixture will appear crumbly.)
Sprinkle ice water over flour mixture; beat at low speed just until combined.
Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap.
Chill 1 hour or until very firm.
Preheat oven to 350.
Line baking sheets with parchment paper.
Unwrap dough; cut each log into 16 slices using a serrated knife.
Place dough circles 1 inch apart on prepared baking sheets.
Sprinkle tops evenly with turbinado sugar, gently pressing into dough.
Bake for 18 minutes or until lightly browned.
Remove from baking sheets; cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/20534/brown-sugar-pecan-shortbread"},{"id":"20527","title":"Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
cornmeal, degermed, unenriched, yellow","directions":"Set aside 125 ml.
flour in a separate bowl.
Mix 375 ml.
flour, yeast, sugar, and salt in a bowl.
Heat oil and water until hot to touch (50C).
Stir into dry ingredients.
Mix enough of remaining flour to make a soft dough.
Place dough on lightly floured surface and knead for five minutes.
Cut into 4 pieces, shape each onto a ball.
Cover and rest 10 minutes.
Roll each into 13 cm circle.
Sprinkle cornmeal on baking sheet.
Place circles on baking sheet (2.5 cm apart).
Cover with dry towel and place on a bowl 1/2 full of boiling water.
Let rise for 25 minutes.
Place one baking sheet close to the bottom of the oven (other sheet on the center rack).
Preheat to 375F.
Place baking sheet on bottom rack and bake 3-4 minutes.
Move to center rack and bake for 2-4 minutes.","url":"https://recipe.bluelayer.org/recipe/20527/pita-bread"},{"id":"20525","title":"Whole Wheat Two Seeds Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
butter, without salt
molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry
spices, poppy seed
seeds, sesame seeds, whole, dried","directions":"Combine dry ingredients into bread machine and press \"Start\".
Once done, top with seeds.","url":"https://recipe.bluelayer.org/recipe/20525/whole-wheat-two-seeds-bread"},{"id":"20521","title":"Double-Cheese Onion Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
onions, raw
cheese, cheddar
cheese, parmesan, hard
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert the pan into the oven chamber.
Select Basic Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/20521/double-cheese-onion-bread-bread-machine"},{"id":"20502","title":"Cheddar-Pecan Green Bean Casserole","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
salad dressing, ranch dressing, regular
salt, table
spices, pepper, black
spices, pepper, red or cayenne
cheese, cheddar
beans, snap, green, raw
onions, raw
bread crumbs, dry, grated, plain
nuts, pecans","directions":"Melt butter in a medium-size heavy saucepan over medium heat; whisk in flour until smooth.
Cook 1 minute, whisking constantly.
Gradually whisk in 1 1/2 cups milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly.
Remove from heat, and whisk in buttermilk and remaining ingredients.
Cook fresh green beans, trimmed, in boiling salted water to cover 4 to 6 minutes or to desired degree of doneness; drain.
Combine Buttermilk Sauce, peppers, and 1/2 cup cheese in a large bowl; add green beans, tossing gently to combine.
Place in a lightly greased 13- x 9-inch or 3-qt.
baking dish.
Combine French fried onions, Japanese breadcrumbs, chopped pecans, and remaining 1/2 cup cheese, and sprinkle over green bean mixture.
Bake at 350 for 25 to 30 minutes or until golden brown and bubbly.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/20502/cheddar-pecan-green-bean-casserole"},{"id":"20498","title":"Bread Machine Everyday Bread Recipe","ingredients":"sugars, granulated
oil, canola
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat","directions":"Add in to pan in order.
Set at 1 1/2 pound cycle.","url":"https://recipe.bluelayer.org/recipe/20498/bread-machine-everyday-bread-recipe"},{"id":"20477","title":"Tootsie Rolls","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light","directions":"Mix all ingredients together.
Knead like you would for bread.
Roll into rope shapes and cut into desired lengths.
Wrap with plastic wrap to keep.","url":"https://recipe.bluelayer.org/recipe/20477/tootsie-rolls"},{"id":"20476","title":"Cheese Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
mustard, prepared, yellow
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"Mix together the flour, baking powder, mustard powder and salt.
Rub butter into the flour until the consistency of bread crumbs.
Make a well in the middle, add the 1/2 cup milk and cheese.
Knead gently, roll out to a 1\" thick round.
Cut into 8 triangles, place on an ungreased baking sheet in a circular (pie shaped) pattern.
Brush with remaining milk and bake at 400 degrees for 15 minutes.
Cool, split and serve with butter.","url":"https://recipe.bluelayer.org/recipe/20476/cheese-scones"},{"id":"20443","title":"Rye Almond Sandwich Loaf and Burger Buns","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
nuts, almonds
vital wheat gluten
syrup, maple, canadian
salt, table
oil, olive, salad or cooking
cocoa, dry powder, unsweetened","directions":"In a large bowl, add 1/2 cup warm water, 1 teaspoon raw sugar and yeast.
Mix and let sit until frothy(10 minutes).
In a bowl, mix the flours(rye, almond, bread, gluten) and salt.
Add the flours to the yeast mixture.
Add agave, oil, cocoa powder, rest of the water and knead 6-8 minutes in stand mixer or 8-10 minutes by hand.
I used 1 Tablespoon cocoa.
Use 1 more for a darker bread.
If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky.
Place dough in well greased container.
Cover with towel and let sit for 1 1/2 hours or until doubled.
Punch dough down, use a tablespoon or so bread flour to help handle the dough and knead for a few seconds.
Pull a bit on all sides and tuck under to get a taut top.
Place the tucked side down on parchment lined or well greased bread pan.
Or flatten the dough and roll like a jelly roll.
Place with seam side down in the bread pan.
Spray water liberally on top, then sprinkle some flour or oats on top.
Or spray oil.
Cover with towel and let rise for 40 minutes or until doubled.
Bake at 365 degrees F for 35-40 minutes, or until a tap on the top sounds hollow.
Cool completely before slicing.
To make buns, divide dough into 6 or so equal size pieces.
Roll into balls or shape by pulling on all sides and place on parchment lined sheet.
Spray liberally with water.
Sprinkle liberally with sesame seeds or other seeds of choice.
Cover with a towel and let rise for 30 minutes.
Bake in preheated 365 degrees F for 25-30 minutes until the tops are golden brown and sound hollow on a tap.
Note: To get nice slices, cool the bread in the refrigerator for at least an hour before slicing.
Also if possible use an electric knife.
Variations:.
Add a teaspoon of caraway seeds.
Add 1-2 Tablespoons non dairy yogurt.
Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid).","url":"https://recipe.bluelayer.org/recipe/20443/rye-almond-sandwich-loaf-and-burger-buns"},{"id":"20442","title":"Apple Pie Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
spices, cinnamon, ground
sugars, granulated
wheat flours, bread, unenriched
salt, table
milk, buttermilk, fluid, cultured, lowfat
apples, raw, with skin
butter, without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Add in ingredients according to your machine directions.
NOTES : A moist, tangy, and a great breakfast bread.","url":"https://recipe.bluelayer.org/recipe/20442/apple-pie-bread-recipe"},{"id":"20429","title":"Olive Oil Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.
Stir in 2 cups of the flour in order to make a soft ball.
Knead in additional flour so that dough is soft and not sticky.
Place kneaded dough in a medium size greased bowl.
Cover and let rise until doubled in size.
Punch down dough, and form into ball or loaf shape.
Place onto a greased cookie sheet.
Cover and let rise for 15 to 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 30 to 40 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/20429/olive-oil-bread"},{"id":"20426","title":"Shrimp Pasta for Two","ingredients":"marketside, balsamic vinaigrette dressing,
crustaceans, shrimp, raw (not previously frozen)
cheese, parmesan, hard
spices, basil, dried
noodles, egg, dry, unenriched
cheese, parmesan, hard","directions":"Marinate the shrimp in the vinaigrette for 20 minutes or so.
Drain the shrimp, retaining the marinade.
In a large skillet over medium heat, cook shrimp until pink, about 3 minutes.
Remove shrimp from skillet and keep warm.
Place marinade, cream cheese and half of the basil in the skillet.
Cook and stir until well blended; return shrimp to pan and continue cooking until heated thoroughly, stirring occasionally.
To serve, place a mount of noodles on plate; top with shrimp and sauce mixture.
Sprinkle with remaining basil and the shredded parmesan cheese.
You can also add fresh chopped tomatoes for extra flavor, color and texture.
I only bought the shrimp and basil to make this meal; all other ingredients came from my pantry and fridge.
Half a pound of shrimp cost $3.00, and the portion of basil I used about $0.50.
The pasta was free, using coupons at a Harris Teeter doubling event, and I paid less that $1.00 for the entire package of cream cheese, making the portion I used about $0.25.
Making my own vinaigrette cost pennies, as did shredding the Parmesan from a block.
I would estimate the cost of this main dish to be around $4.00 0r less.
The additional side dishes and bread would bring the total to somewhere between $5.00 or $6.00.
Not bad for an elegant anniversary dinner!","url":"https://recipe.bluelayer.org/recipe/20426/shrimp-pasta-for-two"},{"id":"20414","title":"Buckwheat Muffins Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
seeds, sesame seeds, whole, dried","directions":"Here is one from The Tassajara Bread Book, recipes by Edward Espe Brown.
I haven't made these, but all the other recipes I've tried from the book are very good.
(Author note: Not what one expects of a muffin, but fulfilling for buckwheat lovers.)
Makes 12-16 muffins
Mix dry ingredients (except sesame seeds).
Add in water gradually, mixing thoroughly to make smooth batter.
Ladle into oiled (however you prepare pans) muffin tins-1/2 full.
Sprinkle on seasame seeds.
Bake 30-40 min at 400 degrees.
Muffins are crispy outside, soft inside.","url":"https://recipe.bluelayer.org/recipe/20414/buckwheat-muffins-recipe"},{"id":"20372","title":"Apricot Glaze","ingredients":"jams and preserves, apricot
orange juice, raw","directions":"In a small sauce pan, combine the apricot jam with the orange juice.
Stir to combine.
Heat over medium high heat until boiling and cook for 3 minutes.
Strain through a fine-mesh sieve.
Brush tops and sides of cooled breads or cakes with glaze and allow to set.","url":"https://recipe.bluelayer.org/recipe/20372/apricot-glaze"},{"id":"20360","title":"Al's Italian Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
salt, table
shortening, vegetable, household, composite","directions":"Dissolve yeast in 2 c. hot water.
Combine flour, sugar and salt in mixing bowl.
Make a well in center of mix; pour in yeast mix.
Mix thoroughly with hands (Marino's method) or possibly dough hook of mixer.
Gradually add in 1 to 2 c. remaining hot water; mix thoroughly.
Dough should be sticky.
Spread 2 Tbsp.
shortening on top of dough; knead in.
Cover dough with a cloth and set in a hot place to rise for 30 min.
(Marino turns his electric oven to \"hot\" for a minute, turns it off, then puts the bowl of dough inside.)
After 30 min, knead dough in bowl for about 3 min.
Cover and return to hot spot to rise for 1 hour.
Cut dough into 4 equal sections.
Lightly flour counter and rolling pin; roll each section of dough into a rectangle.
Roll up each piece of dough lengthwise, like a jelly roll.
Shape each into a loaf, sealing the seam with the side of your hand or possibly knuckles.
Sprinkle some cornmeal and sesame seeds on kitchen counter.
Spread some hot water over top of each loaf with your hand; roll loaf over seeds and cornmeal.
Sprinkle another counter lightly with cornmeal.
Place finished loaves on top, cover with a towel and let rise for 15 min.
Preheat oven to 450 degrees.
(If using oven tiles or possibly a pizza stone, sprinkle them with some cornmeal and place in oven to heat.)
Place risen loaves on warm oven tiles or possibly in lightly greased oblong cake pans, using 2 loaves per pan.
(If baking the bread in pans, remove after 15 min and place the loaves directly on the top oven rack to finish baking; place empty pans on the bottom shelf to keep the bottom of the bread from overbrowning.)
Bake 25 to 35 min or possibly till loaves are golden brown and sound hollow when tapped on the bottom.
Yield: 4 loaves.","url":"https://recipe.bluelayer.org/recipe/20360/als-italian-bread-recipe"},{"id":"20348","title":"Irish Soda Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
vinegar, cider","directions":"Preheat the oven to 425F (220C).
Dust a baking sheet with flour.
Sift the flour, baking soda, cream of tartar, and salt together into a bowl.
Add the butter and rub in with your fingertips to form fine crumbs.
Make a well in the center.
Pour in the buttermilk and then mix to form a soft dough.
Knead briefly on a lightly floured work surface.
Shape into a ball, then roll on the work surface to smooth the surface.
Place on the baking sheet, and lightly flatten the top.
Using a floured knife, cut into 6 equal wedges, without completely cutting all the way through the dough.
Bake for 3035 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
Transfer to a wire rack and let cool.
Variation:
Brown Irish Soda Bread
Replace 1 1/2 cups of the bread flour with whole wheat flour.","url":"https://recipe.bluelayer.org/recipe/20348/irish-soda-bread"},{"id":"20339","title":"Oatmeal Raisin Bread(Bread Machine)","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
oats
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
raisins, seeded","directions":"Measure all ingredients except raisins into the baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle or Sweet Cycle.
Add raisins in at the \"add ingredient\" signal.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/20339/oatmeal-raisin-bread-bread-machine"},{"id":"20330","title":"Lentil Bread","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
honey
lentils, raw
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
beverages, protein powder whey based
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients in bread machine in the order directed by the manufacturer.
Select Basic Wheat Cycle, Light Setting (or equivalent).","url":"https://recipe.bluelayer.org/recipe/20330/lentil-bread"},{"id":"20327","title":"Honey Granola Bread (Abm)","ingredients":"water, bottled, generic
lemon juice, raw
oil, olive, salad or cooking
honey
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
cereals ready-to-eat, granola, homemade
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in the mixer of the bread machines in the order indicated.
Program machine for white bread.
Makes 1-1/2 pound loaf.","url":"https://recipe.bluelayer.org/recipe/20327/honey-granola-bread-abm"},{"id":"20324","title":"Molasses Soda Bread","ingredients":"oats
milk, buttermilk, fluid, cultured, lowfat
molasses
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
raisins, seeded","directions":"Preheat the oven to 400 and lightly oil a large baking sheet.
Sprinkle the sheet with cornmeal, semolina, or oats, and set aside.
Put the 1/2 cup oats in mixing bowl.
Stir in the buttermilk, molasses and oil; reserve.
Mix dry ingredients in large bowl.
Make a well in the dry mixture and add the liquid all at once; add raisins.
Stir briskly with a wooden spoon until dough pulls together in a shaggy mass.
Let rest 3 minutes.
Flour your work surface and hands.
Scoop half of the dough onto floured surface and knead gently; if dough is a little sticky, a dough scraper might help.
Knead for 1 minute, shaping into a ball.
Place on the baking sheet.
Using a sharp, serrated knife, make two parallel slashes on the surface of the dough, about 3/4 -inch deep.
Repeat for the other half of dough and place on sheet; leave plenty of room between the loaves.
Bake for 20 minutes, then reduce the heat to 375 and bake 20 minutes more, until dark and crusty.
When done, the bottom should sound hollow when tapped with a finger.
Cool loaves before slicing.","url":"https://recipe.bluelayer.org/recipe/20324/molasses-soda-bread"},{"id":"20321","title":"Chili Brie in Sourdough Bread","ingredients":"wheat flours, bread, unenriched
cheese, brie
spices, chili powder
mustard, prepared, yellow
spices, garlic powder
sugars, granulated
butter, without salt","directions":"Preheat oven to 350*F. Slice off top of bread (set aside to use later) and remove center of bread, breaking it into bite size pieces to be used when serving.
Butter inside of bread.
Mix chili powder, dry mustard, garlic powder and sugar.
Sprinkle about 2 tablespoons of this mixture inside bread.
Remove the rind from the cheese and place cheese in bread.
Sprinkle the rest of the spice mixture on the cheese.
Place the top of the bread on and bake on a baking sheet for 25 minutes.
To serve, break the top of the bread into bite size pieces to dip in the hot Brie along with the pieces that were removed from the center of the bread.","url":"https://recipe.bluelayer.org/recipe/20321/chili-brie-in-sourdough-bread"},{"id":"20318","title":"Streusel","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
spices, cinnamon, ground
nuts, almonds
butter, without salt","directions":"Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
Use to top muffins, quick breads, crisps or ice cream.
Store in an airtight container, in the refrigerator, for up to a month.","url":"https://recipe.bluelayer.org/recipe/20318/streusel"},{"id":"20306","title":"Healthy Raisin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
honey
molasses
oil, canola","directions":"Preheat oven to 350 degrees.
Butter an 8\" loaf pan and dust with flour.
Place flours and the salt in a large bowl.
Sift in baking soda and mix well.
Stir in raisins.
In a separate bowl, mix the milk, buttermilk, honey and molasses together.
Add in oil if using.
Add liquid mixture to the dry mixture, stir.
Turn into the prepared loaf pan and smooth the top.
With the back of a spoon, make a trench doen the length of the loaf.
Bake for about 50 minutes, or until tester comes out clean.
Cool in the pan for about 15 minutes.
Turn out onto a rack to finish cooling.","url":"https://recipe.bluelayer.org/recipe/20306/healthy-raisin-bread"},{"id":"20300","title":"Malt Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
cocoa, dry powder, unsweetened
raisins, seeded
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/20300/malt-bread"},{"id":"20294","title":"Ibby's Pumpkin Mushroom Stuffing","ingredients":"wheat flours, bread, unenriched
celery, raw
butter, without salt
fresh red onions,
mushrooms, white, raw
spices, rosemary, dried
spices, tarragon, dried
chives, raw
parsley, fresh
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Spread bread cubes on a baking sheet, and let dry overnight.
Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Butter a 2 quart baking dish.
Melt butter in a large skillet over medium heat.
Saute celery and onions for about 10 minutes.
Add mushrooms, and continue cooking for about 8 minutes, or until tender.
Season with rosemary, tarragon, chives, parsley, salt, and pepper.
Fold in bread cubes, and add enough broth to moisten.
Transfer to prepared dish, and cover with foil.
Bake in preheated oven for 40 minutes.
Remove cover, and bake for 10 minutes, or until top is crisp.","url":"https://recipe.bluelayer.org/recipe/20294/ibbys-pumpkin-mushroom-stuffing"},{"id":"20293","title":"Orange Peel Bread Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry
orange juice, raw","directions":"Finely chop the orange peel.
See \"Easy, Homemade Orange Peel\"
Knead all the ingredients except for the butter and orange peel in a bowl.
When the mixture has come together, knead in the butter and peel.
Roll the dough into a neat round, place it in a bowl and allow it to rise to double its original size.
When finished, divide the dough into 8 portions and let sit for 20 minutes.
Reshape them into neat rounds, place on a baking tray, and allow to rise for a second time until doubled in size again.
When finished, bake them for 12 - 13 minutes in an oven preheated to 170C.
They're fluffy straight out of the oven.","url":"https://recipe.bluelayer.org/recipe/20293/orange-peel-bread-rolls"},{"id":"20285","title":"Austrian Malt Bread Recipe","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry","directions":"Bake on regular cycle","url":"https://recipe.bluelayer.org/recipe/20285/austrian-malt-bread-recipe"},{"id":"20281","title":"Buttermilk Rusks","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Spray two 30 x 36 x 7 cm baking trays with nonstick baking spray.
Sift the dry ingredients into a bowl.
Cut in the butter or margarine.
Rub in until it resembles breadcrumbs.
Mix in buttermilk to form a firm dough.
Break off small pieces of dough and shape them into balls.
Place close together in sprayed baking trays.
Brush the side of each row with melted butter before putting in the next row so that the rusks can be broken apart easily later.
Bake in a preheated oven at 240 C for 10 minutes, then reduce heat to 190 C and bake for a further 35-50 minutes, then brush with diluted milk.
Turn out on to a cooling rack and break in three so that rusks will cool more quickly.
When cool, break into neat portions and allow to dry out in the oven set at 100 C.","url":"https://recipe.bluelayer.org/recipe/20281/buttermilk-rusks"},{"id":"20279","title":"White Chocolate Cranberry Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened","directions":"Preheat oven to 350F.
Using an electric mixer, beat butter with sugar until light and fluffy.
Using a wooden spoon, gradually stir inf flour, 3/4 cup of the white chocolate and 1 cup of the cranberries.
Blend until just combined.
Drop rounded teaspoonfuls of dough 2 inches apart onto a parchment paper-lined baking sheet.
Top each cookie with some of the reserved white chocolate and cranberries.
Let cool completely.","url":"https://recipe.bluelayer.org/recipe/20279/white-chocolate-cranberry-shortbread"},{"id":"20268","title":"Anise Cream Bread (Abm)","ingredients":"cream, whipped, cream topping, pressurized
butter, without salt
honey
salt, table
spices, cinnamon, ground
spices, anise seed
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Bake according to manufacturers instructions.","url":"https://recipe.bluelayer.org/recipe/20268/anise-cream-bread-abm"},{"id":"20257","title":"April's Goulden Homemade Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
salt, table
wheat flour, white, all-purpose, unenriched","directions":"mix all ingredients in order in Bosch machine using enough flour until dough is slightly sticky but will pull away from bowl.
divide dough and put into 6 greased loaf pans.
place in oven 350 for 35 min or golden brown.","url":"https://recipe.bluelayer.org/recipe/20257/aprils-goulden-homemade-bread"},{"id":"20256","title":"Fragrant Basil Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
leavening agents, yeast, baker's, active dry
spices, basil, dried","directions":"Combine the bread flour and cake flour, and sift twice.
Put the ingredients in a bread machine, and leave it up to the machine up to the 1st rising.
Take the dough out and deflate lightly.
Divide into 12 portions of about 44 g each.
Cover with a damp cloth and let sit for 10 minutes.
Round out each ball of dough again, and place seam side down on a baking sheet.
Use the oven's bread-rising function to let the dough rise again for 30 minutes at 40C (2nd rising).
Bake in a preheated 180C oven for 20 to 25 minutes.
If it looks like the bread may be getting burned, cover with aluminum foil.","url":"https://recipe.bluelayer.org/recipe/20256/fragrant-basil-bread"},{"id":"20243","title":"Mother's Yeast Rolls/Donuts/Bread Recipe","ingredients":"sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"These are very easy.
Anyone can make this bread.
Combine together: 1/4 c. very hot but not warm water 1/2 teaspoon sugar
Set aside.
Combine together: 1/4 c. shortening 1/2 teaspoon salt 1 c. scalded lowfat milk (bring to boil)
Cold, then add in: Yeast combination 3 1/2 c. flour
Let dough rise in a hot place for 1 hour or possibly till double in size.
Knead and cut out rolls or possibly donuts, or possibly shape into a loaf of bread.
Recipe makes 1 loaf.
Place rolls or possibly donuts on a greased cookie sheet or possibly place loaf into a greased loaf pan.
Let dough rise again for 30 min or possibly till double in size.
For rolls, bake in a 425 degree oven for 10 min.
For donuts, fry in vegetable oil till golden.
For bread, bake at 350 degrees for 30 to 40 min or possibly till loaf sounds hollow when thumped with finger tips.
Glaze recipe follows.","url":"https://recipe.bluelayer.org/recipe/20243/mothers-yeast-rolls-donuts-bread-recipe"},{"id":"20232","title":"Apple Date Granola Bread (ABM)","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
dates, deglet noor
cereals ready-to-eat, granola, homemade
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Place everything in bread machine in order recommended by the manufacturer.","url":"https://recipe.bluelayer.org/recipe/20232/apple-date-granola-bread-abm"},{"id":"13391","title":"Belgian Molasses Bread","ingredients":"butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic or White Bread and 1 1/2 pound loaf settings.
Press Start.","url":"https://recipe.bluelayer.org/recipe/13391/belgian-molasses-bread"},{"id":"20212","title":"Pressed Rice Logs","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Following the directions in Long-Grain Rice Basics (page 238), cook the rice so the grains are on the soft side, rather than dry or firm.
You may have to use extra water.
This is the one time when mushy rice is good.
Wet a lint-free, nonterry dish towel, wring it out, and spread it out on a work surface.
Fluff the hot rice and then place half of it on the center of the towel.
Gather up the towel and start vigorously kneading the rice as if it were a ball of bread dough.
When the rice is compact and malleable, 1 to 2 minutes later, open up the towel and shape the rice into a log 2 inches in diameter.
Wrap the log in the dish towel and roll it back and forth to smooth the surface.
Put the log on a plate and repeat with the remaining rice.
Allow the logs to cool until they are dry to the touch, about 1 hour.
Rotate the logs after 30 minutes, so the wetter underside dries out, too.
To serve, use a knife to slice the logs into 1/4- to 1/2-inch-thick pieces, dipping the blade in cold water before each cut.
When making rice logs in advance, loosely cover them with plastic wrap and keep at room temperature.
They are best when eaten within 2 hours.
To make sesame salt (muoi me), toast 3 tablespoons sesame seeds (page 332) and transfer to a mortar.
Add 1/2 teaspoon kosher or sea salt and crush with a pestle to a fine, sandy texture.
Alternatively, use an electric mini-chopper and process for 12 to 15 seconds.","url":"https://recipe.bluelayer.org/recipe/20212/pressed-rice-logs"},{"id":"20198","title":"Easy Soft French Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Add sugar, warm water, then yeast into mixing bowl.
Let yeast prove.
Add rest of ingredients, kneading while adding flour one or two cups at a time.
Knead for 5 minutes.
Let the dough rise for 1 hour, until doubled.
Knead the dough down.
Split into two sections.
Using rolling pin, one at a time flatten each section into a large rectangle (about 17x 9).
Roll the dough up to make a long loaf.
Pinch the seam closed and turn the ends under.
Place the two loaves on separate large cookie sheets, seams down (I lay it diagonally), cover with a light dishtowel, and let rise another hour.
Bake at 350 degrees for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/20198/easy-soft-french-bread"},{"id":"20192","title":"Baked Squash Casserole Recipe","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
egg substitute, powder
onions, raw
peppers, sweet, green, raw
spices, pepper, black
sugars, brown","directions":"Cut off tips of squash, cut each squash into 3-4 pcs.
Drop squash into a large saucepan with sufficient boiling water to cover.
Return to a boil, reduce heat and cook till tender.
Mash, reserving liquid.
Combine squash and liquid with egg replacer, bread crumbs, sugar, salt, onion and pepper.
Turn into a 3 qt casserole which has been lightly greased or possibly sprayed with non-stick vegetable spray.
Cover with a light layer of crumbs.
Bake at 350 degrees till lightly browned.
Makes 10 servings.
Files of","url":"https://recipe.bluelayer.org/recipe/20192/baked-squash-casserole-recipe"},{"id":"20182","title":"Meat Cheese Pie Recipe","ingredients":"beef, grass-fed, ground, raw
milk, buttermilk, fluid, cultured, lowfat
bread crumbs, dry, grated, plain
spices, garlic powder","directions":"Mix bottom layer ingredients and place into a 9\" pie plate, bringing up on sides.
Spread catsup over meat mix.
Drain the mushrooms and add in.
Sprinkle the cheese, oregano and Parmesan cheese over the top.
(Pour off fat after baking.)
Bake 30 to 35 min at 375 degrees.
Serves 4 to 5.","url":"https://recipe.bluelayer.org/recipe/20182/meat-cheese-pie-recipe"},{"id":"20167","title":"School Cheese Bread","ingredients":"water, bottled, generic
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, pasteurized process, american, without added vitamin d","directions":"Place water, sugar, and powdered milk in very large mixing bowl, and stir well until blended and dissolved.
Add yeast on top of water, and stir gently, blending out lumps.
Wait until mixture is bubbly.
Add 40 pounds of the flour, and the butter/margarine.
Mix up and continue to add flour to get to the consistency of bread dough.
Knead until elastic.
Break up dough into 2 pound balls.
Sprinkle flour on tabletop and roll out ball into rectangle about 1/4 inch thick.
Layer American cheese on dough over-lapping slices about three rows thick.
Roll loaf up like jelly roll, and fold ends so cheese doesn't melt out.
Place on parchment paper (or loaf pan) and let rise until about double in warm place, covered.
Preheat oven to 350F (180C) F, or 300 degrees in convection oven, and bake approximately 20 to 30 minutes or until golden brown.
Slice and serve warm.","url":"https://recipe.bluelayer.org/recipe/20167/school-cheese-bread"},{"id":"20157","title":"Moroccan Bread - Khobz","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking","directions":"Mix 1/2 cup flour, salt, yeast and water.
You can add 1/2 teaspoon sugar to activate the yeast effectiveness faster.
Cover and let the mixture sit for 5 minutes before using it.
Add the remaining flour and oil.
Mix and knead, the dough should be firm and smooth.
Cover it and let it rest for 30 minutes (depending on the room temperature).
Share this into 8 pieces, roll into a ball and flatten with a roller.
Preheat your oven to 200C/400F.
Set aside until the bread itself inflated.
Put the bread in the oven for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/20157/moroccan-bread-khobz"},{"id":"20146","title":"Better Bread Using Old Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"One way I have come across to improve my bread is to use old Dough.
Now what I mean is I make a 6 c. batch of plain dough.
yeast water and flour.
I let it rise twice nice and slow.
then put it in the refrigerator.
So before I make bread I bring it out and let it hot up.
The amount of the old dough in the new is not super critical.
I use about 4 c. of it to 12 c. of flour.
I then use far less yeast.
about a tsp.
compared to a Tbsp..
This will change good bread into great bread.
It is not sourdough so it does not really change the taste of bread.
just makes it better.
Makes the dough handle better too.
I take a small piece and make a batch of dough with 5 c. flour and about 2 tsp yeast.
let it rise most of the day and then back into the fridge.","url":"https://recipe.bluelayer.org/recipe/20146/better-bread-using-old-dough-recipe"},{"id":"20142","title":"Pizza Crust (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
leavening agents, yeast, baker's, active dry","directions":"Layer in bread pan according to manufacturer's recommendations.
Select'dough' setting.
When dough cycle is done, pat dough into greased 12x15-inch jelly roll pan.
Prick dough with fork.
Bake in preheated 400 degree oven for 7 minutes.
Remove from oven and add desired toppings.
Baste crust edges with butter.
Return to oven for 15-20 minutes or until cheese is melted and crust is done.","url":"https://recipe.bluelayer.org/recipe/20142/pizza-crust-bread-machine"},{"id":"20132","title":"Puris (Fried Bread Puffs)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix flours, salt and Ghee until mixture resembles fine crumbs.
Add just enough water until it forms a soft dough.
Place on a counter and knead for 5-8 minutes, until smooth and elastic.
Put aside, covered, let rest for 20 minutes.
Form the dough by rolling rounded teaspoonfuls into balls, then rolling those into 3 to 4 inch circles on a lightly floured surface.
Cover to prevent drying.
Heat 2\" oil to 375 degrees.
Fry patties, two or three at a time, turning once,until golden brown, about 1 1/2 to 2 minutes.
You may need to help the puffing by holding down flat spots with your spoon.
Drain on paper towels.
They can be made ahead and kept warm in a 300 degree oven for 30 to 40 minutes covered with foil.
Or, for that matter, you can let them cool, and reheat the same way, warming for twenty minutes.","url":"https://recipe.bluelayer.org/recipe/20132/puris-fried-bread-puffs"},{"id":"20129","title":"Walnut Cocoa Bread (Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
sugars, brown
salt, table
wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
leavening agents, yeast, baker's, active dry
nuts, walnuts, english","directions":"In bread machine pan, place the first eight ingredients in order suggested by manufacturer.
Select basic bread setting.
Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Just before the final kneading (your bread machine may audibly signal this), add the walnuts.","url":"https://recipe.bluelayer.org/recipe/20129/walnut-cocoa-bread-bread-machine"},{"id":"20121","title":"Raisin Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
spices, cinnamon, ground
raisins, seeded
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in machine in the order given.
Operate machine according to manual instructions.
Note: To keep raisins whole in the bread, add them after the 1st beep, or kneading cycle.
If using rapid bake cycle, add raisins with other ingredients.","url":"https://recipe.bluelayer.org/recipe/20121/raisin-bread"},{"id":"20116","title":"Dijon Salmon","ingredients":"fish, salmon, atlantic, wild, raw
butter, without salt
mustard, prepared, yellow
honey
delallo, italian seasoned breadcrumbs,
nuts, pecans
parsley, fresh","directions":"Preheat oven to 400.
In small bowl wisk together buter, mustard and honey.
Set aside.
In small bowl mix together bread crumbs, pecans and parsely.
Spray pan with Pam and place salmon fillets in pan.
Brush both sides of salmon lightly with honey mustard mixture.
Sprinkle tops of fillets with bread crumb pecan mixutre.
Bake 15 minutes or until fillets flake easily with fork.","url":"https://recipe.bluelayer.org/recipe/20116/dijon-salmon"},{"id":"20101","title":"Rosemary Cracker Bread","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
sugars, granulated
spices, rosemary, dried
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat oven to 500 degrees with a large pizza stone on a rack.
Put flour, flax (if you are using it), salt, sugar and rosemary in a food processor.
Pulse to blend.
Add oil, pulse 3-4 times.
Turn machine to on and add water in stream till dough comes together.
Run for about 20 seconds.
Turn dough out and knead to a smooth ball.
Divide into four pieces and cover with a towel.
Let rest for 5 minutes.
Begin with one of the four dough pieces.
Using a pasta roller, start on the widest setting and finish on the thinnest, just as you would for rolling pasta dough.
It helps to divide the dough one more time about midway through the rolling process, so that one piece of dough results in two long (approximately 4 x 15) strips of rolled dough.
I also dust the dough with flour on both sides before rolling at the thinnest setting (which is #7 on my inexpensive manual pasta roller).
The two strips get baked at the same time, for a total of four batches of two strips from one cracker bread recipe.
I do not begin rolling the second piece of dough until the first batch is cooked.
Multitasking for this recipe always results in burned crackers for me!
Spritz dough with water from a spray bottle and sprinkle with sea salt (or kosher) and freshly ground pepper.
Slide parchment paper directly into the oven onto the baking stone.
Flip crackers over, and move from the front to the back of the oven after about 1 minute.
Watch closely.
Your oven my vary.
You want to flip them after the dough bubbles, but is still pliable.
I do this quickly by reaching in with tongs.
Watch closely after that.
Take them out after no more than a minutesometimes less.
You dont want them browned.
There will be light brown spots or speckles and maybe an edge or two will be darkening, but thats it.
The strips will still be flexible.
You can cut them into 6 lengths at this point with a pizza cutter for uniform sizes, or wait until they are crisp and break them for a more haphazard look.
Cool completely on a rack, then package and store in festive cellophane bags to impress your friends.
If you dont have a pizza stone large enough to bake the strips on, you can use a large cookie sheet.
You will need to dramatically increase the cooking time.
Watch for the dough to begin to bubble, give it another 30 seconds to a minute and then flip it.
You want to take them out when they are beginning to stiffen.
So if you grab one out of the oven it will bend into an arc slightly when held in the middle, but wont bend in half.
My directions make it sound much more complicated than it is.
I just wanted to be as helpful as I could be, having made many, many batches of these crackers and coming up with helpful tips along the way.","url":"https://recipe.bluelayer.org/recipe/20101/rosemary-cracker-bread"},{"id":"20090","title":"Amish Frienship Bread Starter Recipe","ingredients":"water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Day 1: Sprinkle yeast over hot water.
Add in one Tbsp.
of the sugar and let stand a few min till yeast is active and swelling.
Commbine remaining sugar, flour and lowfat milk in a 4 to 6 qt glass, plastic or possibly pottery bowl or possibly container.
Don't use metal bowls or possibly utensils as these my retard starter growth.
With a wooden spoon, stir in active yeast mix.
Cover loosely with a towel so it can breathe.
Then start with day 2 (you know the rest).","url":"https://recipe.bluelayer.org/recipe/20090/amish-frienship-bread-starter-recipe"},{"id":"20085","title":"White Soda Bread and Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees.
In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda.
Make a well in the center.
Pour most of the milk into the well.
Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary.
The dough should be softish, not too wet and sticky.
When it all comes together, turn the dough onto a well-floured counter.
Wash and dry hands.
Knead lightly for 1 second, just to tidy it up, flip over.
Pat dough into a round about 1 1/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out.
Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked.
If in doubt, tap the bottom of the bread, it should sound hollow.","url":"https://recipe.bluelayer.org/recipe/20085/white-soda-bread-and-scones"},{"id":"20073","title":"Orange Rye Bread (Abm)","ingredients":"orange juice, raw
oil, olive, salad or cooking
honey
salt, table
spices, caraway seed
orange juice, raw
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place everything in the bread machine according to manufacturer's instructions.","url":"https://recipe.bluelayer.org/recipe/20073/orange-rye-bread-abm"},{"id":"20070","title":"Dannon Parmesan Artichoke Dip","ingredients":"yogurt, greek, plain, nonfat
cheese, parmesan, hard
artichokes, (globe or french), raw
parsley, fresh
spices, pepper, black
salt, table","directions":"Note: To drain yogurt, take 2 cups plain yogurt and place in a paper towel lined strainer or coffee filter and let drain 1 hour (for 1 cup).
In a bowl combine drained yogurt, Parmesan cheese, artichokes, parsley, and pepper.
Mix well, adding salt if necessary.
Serve with flat breads, crackers, or veggies.","url":"https://recipe.bluelayer.org/recipe/20070/dannon-parmesan-artichoke-dip"},{"id":"20069","title":"Creamed Tuna Fish on a Shingle","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
cheese, cheddar","directions":"Melt butter over med heat in small sauce pan.
Add flour slowly, stirring constantly until well combined (it should form a smooth paste with no balls of flour still hidden).
Add milk slowly, stirring in between each addition till all is smooth and not curdled looking.
Add salt and pepper.
Lastly, add the tuna fish and bring to a low boil.
If sauce is too thick for your liking, add more milk -- too thin, add more flour.
*sauce will thicken a bit as it simmers*.
I like to add more pepper- towards the 1/2 teaspoons mark- but add to your liking.
Toast 6 slices of bread in toaster, immediately upon removing from toaster put a large spoonful of tuna mixture on top of toast and spread evenly over top.
Grate desired amount of cheese on top and serve!","url":"https://recipe.bluelayer.org/recipe/20069/creamed-tuna-fish-on-a-shingle"},{"id":"20068","title":"Orange Cranberry Bagels Bread Machine","ingredients":"orange juice, raw
salt, table
sugars, granulated
wheat flours, bread, unenriched
spices, cardamom
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened
water, bottled, generic
sugars, granulated
cornmeal, degermed, unenriched, yellow","directions":"Place orange juice, salt, sugar, flour, cardamon, and yeast in the bread machine in the order recommended by the manufacturer.
Select dough setting or dough/raisin setting.
Add the dried cranberries after the first mixing or at the \"beep\" of the dough/raisin setting.
When cycle is complete, let dough rest on a lightly floured surface.
Cut dough into 8 equal pieces for large bagels or 16 for mini bagels.
Roll each piece into a small ball.
Flatten balls.
Poke a hole in the middle of each with your thumb.
Enlarge the hole and even out the dough around the hole.
Cover bagels with a clean cloth and let rest for 10 minutes.
While dough is resting, Bring 3 quarts of water to boil in a large pot.
Stir in 3 Tablespoons of sugar.
Sprinkle an ungreased baking sheet with cornmeal.
Carefully transfer bagels to boiling water a few at a time.
Boil for one minute, turning half way through.
Drain on a clean towel covered cooling rack.
Arrange boiled bagels on prepared baking sheet.
Bake in preheated 375 degree oven for 20-25 minutes until browned.","url":"https://recipe.bluelayer.org/recipe/20068/orange-cranberry-bagels-bread-machine"},{"id":"20063","title":"Wild Rice Bread","ingredients":"water, bottled, generic
molasses
wild rice, raw
potatoes, raw, skin
sugars, brown
salt, table
butter, without salt
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients into your bread maker as you do any other recipe.
Make the dough in the bread machine through the first rise.
After the first rise take it out and put it into two bread pans.
Let it rise and then bake at 350 degrees for 33 minutes.","url":"https://recipe.bluelayer.org/recipe/20063/wild-rice-bread"},{"id":"20054","title":"Apple Butter Bread","ingredients":"yogurt, greek, plain, nonfat
butter, without salt
sugars, granulated
egg substitute, powder
oil, olive, salad or cooking
vanilla extract
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
raisins, seeded","directions":"Preheat oven to 350 F. Spray 1 large loaf pan or 3 mini loaf pans with cooking spray; set aside.
In a medium bowl, add yogurt, apple butter, sugar, eggs, oil, vanilla extract and cinnamon; mix until well blended.
In a separate bowl add flour, baking powder, baking soda and salt; mix together.
Slowly incorporate the flour mixture into the apple butter mixture; mix until combined.
Do not over mix.
Fold in raisins.
Spoon batter into the prepared pans.
Bake for 50 minutes to 1 hour for 1 large loaf or 35-40 minutes for 3 mini loaves, or until a wooden pick inserted into center comes out clean.
If needed, loosely tent the loaf/loaves with aluminum foil to prevent excessive browning.
Cool in pan(s) set on a wire rack 10 minutes; remove from pan to a wire rack to finish cooling.","url":"https://recipe.bluelayer.org/recipe/20054/apple-butter-bread"},{"id":"20051","title":"Thunder Bay Grille Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stir together flour, both measures of sugar, baking powder and salt in a large mixing bowl.
Blend in margarine or butter until the mixture is crumbly.
Add milk a little at a time and mix to make a stiff dough.
You might not use all of the milk.
Drop by heaping tablespoons onto a greased cookie sheet.
Bake at 370 degrees until golden brown, approximately 12 minutes.
CINNAMON BUTTER.
1 stick soft butter.
1/8 cup brown sugar.
3/4 teaspoon cinnamon.
dash of vanilla.
Whip all ingredients together with a mixer or wire whip until well blended.
Serve with Thunder Bay Biscuits, alongside quick breads or muffins, or over French Toast or pancakes!","url":"https://recipe.bluelayer.org/recipe/20051/thunder-bay-grille-biscuits"},{"id":"20025","title":"Pineapple Focaccia Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, canola
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties
seeds, sesame seeds, whole, dried","directions":"In a large bowl, mix the water, yeast, honey, and 2 teaspoons of the canola oil.
Let stand for 2 minutes, or until the yeast is dissolved.
Sift the flours together and add to the yeast mixture.
Stir well.
Turn the dough onto a floured surface and knead until elastic, about 5 or 6 minutes.
Let stand for 5 minutes.
Coat two 9\" round cake pans with nonstick spray.
Roll dough into two circles and place in pans.
Divide the sliced pineapple between pans and press into dough.
Brush dough lightly with remaining oil and sprinkle with sesame seeds.
Bake at 500 degrees for 7 minutes.
Cover with foil to prevent the fruit from burning and bake an additional 5 to 8 minutes.
Remove from pans and cut with kitchen shears or pizza cutter.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/20025/pineapple-focaccia-bread"},{"id":"20023","title":"Sun Nut Bread (Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
seeds, sunflower seed kernels, dried
leavening agents, yeast, baker's, active dry","directions":"Add ingredients according to your Bread Machine's manufacturer's instructions.
Success Hints: This bread makes great croutons!
Lightly butter bread slices, cube, and bake at 350 degrees until crisp.
Sunflower seed salt contents varies by brand.
If using low or unsalted seeds, adjust salt accordingly.
This recipe can be made with the white, rapid or delay bake cycles.","url":"https://recipe.bluelayer.org/recipe/20023/sun-nut-bread-bread-machine"},{"id":"20021","title":"Olive Fougasse (Rustic Bread) -- Abm","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"Combine the yeast, flour, sugar, salt, milk, water and olive oil in the bread machine pan and process on the dough setting.
At the end of the cycle, turn out the dough onto a lightly floured board and knead in the olives.
Turn the bread pan over the dough and let it rest for 15 minutes.
Divide the dough into two equal pieces and roll each piece into an 8x10\" rectangle.
Place each rectangle on a parchment paper covered baking sheet.
Make two rows of 6 to 8 evenly spaced diagonal slashes, leaving 1\" at the border and in between the rows, cutting all the way through the dough.
Open these slits by pulling them well apart with your hands (this traditional pattern looks like a leaf.)
Coat the flatbreads with olive oil and set aside to rise until the dough is puffed, about 20 minutes.
Preheat the oven to 375F.
When loaves are puffy, bake for 15 to 20 minutes, or until golden brown.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/20021/olive-fougasse-rustic-bread-abm"},{"id":"20015","title":"Schlotzsky's Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, baking soda
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow","directions":"In a small bowl stir together the warm water, sugar, and yeast.
Stir to dissolve and set aside.
In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water.
Add the warm milk, salt, and one cup of the flour.
Beat with a wire whisk until smooth.
Beat in yeast mixture and remaining flour.
Batter should be thick, sticky, and smooth.
Prepare 2 pie pans with non-stick spray.
Dust pans with cornmeal.
Place 1/2 dough in each pie pan.
Batter will spread during rising time.
Spray top of dough with non-stick cooking spray.
Cover and let rise for one hour.
Repeat spraying of bread with non-stick cooking spray.
Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.
Allow to cool for an hour before slicing.","url":"https://recipe.bluelayer.org/recipe/20015/schlotzskys-bread"},{"id":"19989","title":"Swedish Thin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix dry ingredients together.
Add cream and milk to form soft dough.
Divide into 7 balls.
Roll each ball out on floured surface using poky rolling pin.
Fry at 400 degrees on greased GRIDDLE until browned.
Makes approximately 28 pieces, depending upon how thinly you roll it and how you cut it after its cooked.","url":"https://recipe.bluelayer.org/recipe/19989/swedish-thin-bread"},{"id":"19985","title":"Outrageously Easy Big Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"This recipe can be halved to make one loaf.
Combine yeast and warm water in a small bowl without stirring, set aside.
Sir together hot water, sugar and salt in a mixing bowl until dissolved.
Add first 3 cups of flour and mix.
Pour oil and yeast into bowl.
Add remaining 3 cups of flour and mix well.
Cover the bowl with towel and set aside to rise for at least 45 minutes.
On a lightly floured surface, divide the dough into half.
Shape into loaf and place on ungreased cookie sheet.
Cover the dough with a towel and set aside to rise again for at least 45 minutes.
Bake in a 375 degree oven for 23 minutes.","url":"https://recipe.bluelayer.org/recipe/19985/outrageously-easy-big-bread"},{"id":"19975","title":"Galette Dough Recipe","ingredients":"cream, sour, cultured
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
butter, without salt","directions":"To Make the Dough by Hand, stir the sour cream and 1/3 cup ice water together in a small bowl and set aside.
Put the flour, cornmeal, sugar, and salt in a large bowl and stir with a fork to mix.
Drop the butter pieces into the bowl, tossing them once or twice just to coat them with flour.
With a pastry blender, work the butter into the flour, aiming for pieces of butter that range in size from bread crumbs to small peas.
The smaller pieces will make the dough tender; the larger ones will make it flaky.
Sprinkle the cold sour cream mixture over the dough, one tablespoon at a time, tossing with a fork to evenly distribute it.
After youave added all of the sour cream, the dough should be moist enough to stick together when pressed; if itas not, add additional cold water, one teaspoon at a time.
(Temptation will be to add too much water; this is not a wet dough.)
With your hands, gather the curds of dough together.
(Youall have a soft, malleable dough, the kind you might want to overwork, so pat, donat knead.)
Chilling the Dough a\" Turn the dough out of the bowl and divide it in half.
Press each piece of dough into a disk, wrap in plastic, and refrigerate for at least two hours.
To Make the Dough in a Food Processor, stir the sour cream and 1/3 cup ice water together in a small bowl; set aside.
Put the flour, cornmeal, sugar, and salt in the work bowl of a processor fitted with the metal blade; pulse to combine.
Drop the butter pieces into the bowl and pulse eight to ten times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas.
With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
This will not take long; air on the side of underdoing it in the food processor and finishing by hand.
Chilling the Dough a\" Remove the dough from the processor, divide it in half, and press each half into a disk.
Wrap in plastic and chill for at least two hours.
Storing a\" The dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month.
Thaw, still wrapped, in the refrigerator.
It is convenient to roll the dough into rounds, place parchment between each round, and freeze them wrapped in plastic this way, youall need only about twenty minutes to defrost a round of dough at room temperature before it can be filled, folded into a galette, and baked.","url":"https://recipe.bluelayer.org/recipe/19975/galette-dough-recipe"},{"id":"19972","title":"(Bread Machine) 1 1/2lb. Traditional White Bread","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Carefully measure 1 cup and 2 tablespoons (9 ounces total) of hot water.
Remember, it's a good idea to place the measuring cup at eye level to make sure you have measured exactly.
Use a cooking thermometer to make sure the temperature of the water is between 115-125 degrees.
When water is at the proper temperature, pour into the baking pan.
Carefully measure and add 2 tablespoons of oil that is at room temperature.
Carefully measure and add the salt and sugar to the baking pan.
Measure and add exactly 3 cups of bread flour to the baking pan.
Remember to level off the bread flour for an exact measurement.
Before adding the yeast, use your finger to form a well (hole) in the flour where you will pour the yeast.
Yeast must NEVER come into contact with a liquid when you are adding ingredients.
Measure (again leveling off) 4 1/2 teaspoons of \"Red Start Quick Rise\" yeast and carefully pour into the well you made in the flour.
Carefully snap the baking pan into the breadmaker.
Repeatedly press the \"Select\" button until the display reads \"5:P\".
Press the \"Start/Stop\" button and your machine will start making bread.
After teh EXPRESSBAKE setting bread is baked, use pot holders or oven mits to carefully lift the pan by its handle from the breadmaker.
Turn the pan upside down onto a cooling rack and gently shake it until the bread comes out.
If it sticks, take a rubber spatula, (metal can damage the pan's surface), and carefully go around the sides of the loaf until the bread comes out.
If the kneading blade comes out with the bread, use a plastic utensil to remove it from the loaf.
Remember, it will be hot!
Allow the bread to cool on the rack for 15 minutes before slicing and enjoying it.
If you wish to make another loaf of bread right away, please allow the breadmaker to cool down for 10-15 minutes with the cover open and the pan removed.","url":"https://recipe.bluelayer.org/recipe/19972/bread-machine-1-1-2lb-traditional-white-bread"},{"id":"19963","title":"Wild Rice and Cranberry Loaf (ABM)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, pine nuts, dried
celery, raw
spices, pepper, black
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened","directions":"Place everything except cranberries in bread machine in order recommended by the manufacturer.
Add cranberries during the add-in cycle.
Variation: substitute sunflower seeds or unsalted peanuts for the pine nuts and dried blueberries or sour cherries for the dried cranberries.","url":"https://recipe.bluelayer.org/recipe/19963/wild-rice-and-cranberry-loaf-abm"},{"id":"19960","title":"Garlic and Herb Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
spices, garlic powder
spices, onion powder
spices, basil, dried
dill weed, fresh
celery, raw
spices, parsley, dried
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"For bread machine: Place all ingredients in bread pan as recommended by your manufacturer.
Process on \"Regular\" or \"White Bread\" cycle.
Remove promptly after baking cycle is complete.","url":"https://recipe.bluelayer.org/recipe/19960/garlic-and-herb-bread"},{"id":"19958","title":"Pizza Dough With Freshly Ground Whole Wheat Flour","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Place all ingredients in bread machine on dough setting.
Preheat oven at least 30 minutes to 550 or hottest setting, with pizza stone in middle.
When dough is done, stretch gently into 4 equal circles on floured board.
Top with tomato sauce, cheese, toppings.
Bake at 550 degrees for about 6 minutes.","url":"https://recipe.bluelayer.org/recipe/19958/pizza-dough-with-freshly-ground-whole-wheat-flour"},{"id":"19957","title":"Homemade Honey Oat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, yeast, baker's, active dry
salt, table
beverages, almond milk, unsweetened, shelf stable
water, bottled, generic
butter, without salt
honey
honey
oats","directions":"In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.
In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that its hot enough to melt the butter, but not boiling.
Add the butter, stirring until melted, then stir in the water and honey.
Pour the milk mixture into the flour mixture, mixing with a dough hook until it just comes together to form a dough.
Knead in the mixer, with the dough hook attachment, for 10 minutes, until the dough is smooth and elastic (if youre making this recipe by hand, the dough will be very sticky at first; flour your hands and work surface generously and be patient).
If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky.
If the dough is too dry, add water, 1 teaspoon (5 ml) at a time, to soften it up.
Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1/2 to 1 hour.
Once doubled, place the dough on a clean, dry work surface.
If the dough is too sticky, lightly flour the surface before continuing.
With your fingers, flatten the dough into a 9 by 12-inch rectangle.
Tightly roll the dough, tucking the ends as needed, into a loaf.
Place the shaped dough into a 9x5-inch loaf pan, cover with a clean dry towl, and allow to rise until doubled, about 1/2 to 1 hour.
Preheat oven to 350 degrees (180 C).
Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.
When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.
Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven.
Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
Transfer to a wire cooling rack and allow to cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/19957/homemade-honey-oat-bread"},{"id":"19914","title":"Plain White Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients, in order, to bread machine.
Bake on quick (58 minute) cycle.","url":"https://recipe.bluelayer.org/recipe/19914/plain-white-bread"},{"id":"19893","title":"Basic Bread Sponge from Amy","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Whisk the yeast into the water.
Allow to sit for about three minutes.
Add the flour, mixing for another three minutes.
Place in a nonreactive bowl and cover.
Allow to sit in a draft-free spot until it rises and gets thick and sticky.
This will take about eight hours.
Use a spoon to stir the sponge down before measuring for use in a bread.
Once risen, refrigerate for up to three days.
Allow to come to room temperature before using.
If it goes beyond three days, discard all but 1 cup of the sponge and make the recipe, adding the reserved sponge with the flour.
Stir for two or three minutes before using.
For all of the breads based upon this sponge, allow two days since the doughs require overnight refrigeration.
For the best results, use as little of the kneading flour as possible.
To allow yourself to slide the loaves into the oven, form them on a baking sheet without sides or on the bottom of one with sides that is turned upside-down.
If you do not have a stone or tiles, bake directly on the baking sheet(s) upon which you formed the loaves (be sure to use either cornmeal or parchment between the dough and the sheet).
All of the breads based upon the sponge can be frozen for up to two weeks.
Don't freeze until the bread has cooled thoroughly - then wrap in foil and freeze.
When ready to use, thaw them, still wrapped, at room temperature overnight.
Then, unwrap and warm at 350 degrees for 5 or 10 minutes.
Alternatively, you could warm the frozen and wrapped loaves at 300 for 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/19893/basic-bread-sponge-from-amy"},{"id":"19872","title":"Apple Chunk Bread for the Bread Machine","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
spices, cinnamon, ground
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
apples, raw, with skin","directions":"Put the first 7 ingredients in the pan in the order suggested by the manufacturer.
Set for a medium crust.
At the beep add the peeled and diced apples.","url":"https://recipe.bluelayer.org/recipe/19872/apple-chunk-bread-for-the-bread-machine"},{"id":"19849","title":"Bagels","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
sugars, brown","directions":"First, combine the starter ingredients in a medium-sized bowl.
Cover, and let rest at room temperature overnight.
The next day, combine the puffy starter with all of the dough ingredients (except the brown sugar) and knead, either by hand, electric mixer, or bread machine, to form a stiff but not dry dough.
(I used the dough hook on my KitchenAid Mixer, and let it work for about 10 minutes till the bread was smooth.)
Since were using a high-protein bread flour here, you might notice it takes a bit more effort and time to develop the gluten.
Place the dough in a lightly greased bowl, cover, and set it aside to rise for 1 hour.
Gently deflate the dough, and let it rise for another 30 minutes.
Transfer the dough to a work surface, and divide it into 12 pieces.
Roll each piece into a smooth, round ball.
Cover the balls with plastic wrap, and let them rest for 30 minutes.
Theyll puff up very slightly.
While the dough is resting, prepare the water bath by heating the water and malt (or sugar) to a very gentle boil in a wide-diameter (about 10) pan.
Make sure you have enough water to fill the pan to about 1 deep.
Preheat your oven to 425 degrees F.
Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until its about 2 inches in diameter (the entire bagel will be about 3 1/2 across).
Place each bagel on a lightly greased or parchment-lined baking sheet (I used a Silpat) and repeat with the remaining pieces of dough.
Transfer the bagels, four at a time if possible, to the simmering water.
Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary.
Cook the bagels for 2 minutes, flip them over, and cook for 1 minute more.
Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet.
Repeat with the remaining bagels.
Bake the bagels for about 25 minutes, or until theyre as deep brown as you like.
To top with seeds, remove them from the oven after about 15 minutes, spray with water or Quick Shine, and sprinkle with seeds.
Return to the oven to finish baking.
Remove the bagels from the oven, and cool completely on a rack.","url":"https://recipe.bluelayer.org/recipe/19849/bagels"},{"id":"19845","title":"Bread Machine Apricot Nutmeg Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
lemon juice, raw
sugars, brown
sugars, brown
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
apricots, dried, sulfured, uncooked
spices, nutmeg, ground","directions":"Put ingredients beginning with water through yeast in bread machine, in order given.
Select sweet bread cycle, with medium crust color and loaf size if available.
Check dough after 5 minutes of mixing and add 1-2 tbl.
water or flour, if needed.
Just before final knead, at beep, add apricots and nutmeg.","url":"https://recipe.bluelayer.org/recipe/19845/bread-machine-apricot-nutmeg-bread"},{"id":"19840","title":"Divine Breadsticks","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes.
Let the dough rest for 10 minutes.
Heat oven to 375 degrees.
Spread melted butter onto an 11x17-inch baking sheet.
Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter.
Twist slightly if desired and place about 1/2-inch apart on the baking sheet.
Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood, but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese.
Cover with greased plastic wrap and let rise for 30 minutes.
Bake for 15-20 minutes at 375 degrees until golden brown.","url":"https://recipe.bluelayer.org/recipe/19840/divine-breadsticks"},{"id":"19829","title":"Surprise Meatball Fondue","ingredients":"beef, grass-fed, ground, raw
onions, raw
bread crumbs, dry, grated, plain
cheese, cheddar
tomatoes, red, ripe, raw, year round average
vinegar, red wine
honey
mustard, prepared, yellow
sauce, worcestershire
soup, chicken broth or bouillon, dry
cornstarch
orange juice, raw","directions":"In a bowl, mix ground beef, onion and bread crumbs.
Add salt and pepper to taste.
Shape meat mixture into 36 even-sized balls.
Flatten each ball slightly, place a piece of cheese in the middle and mold the meat around it, sealing well.
To make the barbecue sauce, put tomato paste, vinegar, honey, dry mustard, Worcestershire sauce and broth in a small saucepan and simmer 10 minutes.
Blend cornstarch with orange juice, stir into sauce, and simmer 1 minute.
General fondue directions: Fill the pot a third full of vegetable oil and heat on the stove until it reaches 375 degrees.
Then, carefully transfer the pot to the burner on the table.
If too much food is added to the oil, the temperature will drop, so reheating on the stove will be necessary.
At the table each person spears a piece of meat, fish or vegetable with a fondue fork and places it in the oil until cooked to their taste.
Makes 4 to 6 servings.","url":"https://recipe.bluelayer.org/recipe/19829/surprise-meatball-fondue"},{"id":"19809","title":"Rosemary Baked Potato Wedges","ingredients":"oil, olive, salad or cooking
butter, without salt
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
bread crumbs, dry, grated, plain
spices, rosemary, dried
spices, garlic powder
spices, onion powder
salt, table","directions":"Preheat an oven to 450 degrees F (230 degrees C).
Prepare 4 baking sheets with cooking spray.
Stir together the olive oil and melted butter.
Place the potato wedges in a large bowl; pour the butter mixture over the potatoes; toss to coat.
Mix together the flour, bread crumbs, rosemary, garlic powder, onion powder, and salt; add to the potatoes and stir.
Spread the potato wedges in single layers on the baking sheets.
Bake in the preheated oven until browned, occasionally moving the sheets around to assure even baking, about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/19809/rosemary-baked-potato-wedges"},{"id":"19805","title":"Rich Cocoa-Cream-Filled Cocoa Bread","ingredients":"wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated
cornstarch
margarine, regular, 80% fat, composite, stick, without salt","directions":"Combine all of the ingredients for the cocoa bread dough into a bread maker and start the bread dough course.
Meanwhile, prepare the cocoa cream.
Combine all of the ingredients for the cocoa cream, except the margarine, in a heat-proof bowl.
Microwave at 500W for 10 minutes.
Remove it midway twice to mix.
Microwave for another 5 minutes while keeping an eye on the condition of the mixture.
Once it becomes very thick, stir in the margarine.
Spread it evenly into a shallow tray and set aside to cool.
Remove the finished bread dough from the bread maker and punch it down.
Separate into 12 round pieces, cover with plastic wrap, and let it sit for 15 minutes.
Once the cocoa cream has cooled, use a spoon to cut into 12 parts.
Punch down the portions of bread dough and flatten them out with your hands.
Place the portions of cocoa cream on each piece of dough and wrap.
In a warm place, let them sit for 40 minutes to complete the second rising.
Once they have doubled in size, bake at 180C for 12 minutes.
And they're done.","url":"https://recipe.bluelayer.org/recipe/19805/rich-cocoa-cream-filled-cocoa-bread"},{"id":"19783","title":"Fran's Easy Shortbread Bars","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated","directions":"Cream icing sugar and butter until fluffy.
Combine flours and add to the butter mixture, in small portions.
Turn batter out into a sided 15 x 9 cookie pan or jelly roll pan.
Press to the sides and smooth with the back of a spoon.
Score into bars with a sharp knife and prick the surface with a fork.
Sprinkle with the 2 tbsp of sugar.
Bake 10 minutes at 350, then lower the oven to 300.
Bake for 30 - 40 minutes.
Remove from oven and immediately cut along the scored lines.
Cool, then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/19783/frans-easy-shortbread-bars"},{"id":"19773","title":"Baked Herb Crusted Salmon","ingredients":"fish, salmon, atlantic, wild, raw
mustard, prepared, yellow
parsley, fresh
spices, oregano, dried
spices, thyme, dried
delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, black
butter, without salt","directions":"Preheat oven to 350.
Line baking pan with aluminum foil and spray with cooking spray.
Combine herbs and crumbs, then mix with melted butter
Brush Dijon on salmon fillets.
Pat herb mix onto fillets.
Bake for 20-25 minutes, or to your own preference.","url":"https://recipe.bluelayer.org/recipe/19773/baked-herb-crusted-salmon"},{"id":"19770","title":"Italian Peasant Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"Dissolve yeast in lukewarm water.
Blend in rest of ingredients except butter.
Shape into one large round loaf.
Place on a greased cooking sheet and let rise until doubled.
Brush with melted butter.
Bake at 400 degrees Fahrenheit for approximately 25 minutes, or until it sounds hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/19770/italian-peasant-bread"},{"id":"19764","title":"Applesauce Bread for Abm","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apples, raw, with skin
spices, nutmeg, ground
spices, cinnamon, ground
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched
margarine, regular, 80% fat, composite, stick, without salt","directions":"Add all ingredients to machine in order recommended by machine manufacturer.
(mine is wet first).
Select \"white bread\" setting; crust color medium; 1 1/2 lb loaf.","url":"https://recipe.bluelayer.org/recipe/19764/applesauce-bread-for-abm"},{"id":"19760","title":"Pizza","ingredients":"wheat flours, bread, unenriched
sugars, granulated
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"in a bowl put flour, sugar, olive oils and salt.
Make a hole in the middle to put the yeast.
pour the warm water on top of the yeast.
mix it with a spoon and then use your hands to kneel it really well (about 5 minutes of work).
Divide the dough in 2 equal parts.
Fold the dough 5 times and form 2 balls.
spread olive oil around them and arrange them on a plate.
Cover the plate with cling leave it overnight inside the fridge.
Next day or at least 3 hours you can use it.
Open it on a perforated pizza pan.
sauce and toppings as you wish.
Bake it at 450 degrees F for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/19760/pizza"},{"id":"19758","title":"Herb Bread Recipe","ingredients":"butter, without salt
parsley, fresh
dill weed, fresh
spices, oregano, dried
spices, garlic powder","directions":"Blend above ingredients well.
Slice 1 loaf French bread.
Butter both sides of slices with herb butter.
Sprinkle with Parmesan cheese.
Wrap in foil.
Bake at 350 degrees for 25 min.
Open foil for last 10 min.
Makes 1 loaf.","url":"https://recipe.bluelayer.org/recipe/19758/herb-bread-recipe"},{"id":"19755","title":"Brown Sugar and Oatmeal Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
spices, cinnamon, ground
butter, without salt
sugars, brown
oats","directions":"Position a rack in middle of oven and preheat oven to 350F.
Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
Add in oatmeal, mixing just to distribute evenly.
Press dough evenly into prepared tray.
Bake for 25 mins, until top is light-brown.
Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
Cool thoroughly in the pan and remove shortbread from pan using a spatula.
The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
Store cooled shortbread in an airtight contained for up to 4 days or freeze.","url":"https://recipe.bluelayer.org/recipe/19755/brown-sugar-and-oatmeal-shortbread"},{"id":"19747","title":"Homemade Soft Flatbread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"In a large bowl or in the bowl of a stand mixer, dissolve yeast and sugar in the warm water.
Let it sit 5 minutes until foamy.
Add half of the bread flour and the whole wheat flour, salt, milk and olive oil.
Stir until just combined.
On a floured surface, knead dough 10 minutes by hand, adding just enough of the remaining half of the bread flour to make a soft, smooth and only slightly sticky dough.
Or, using the dough hook attachment, knead dough in the stand mixer for 5 minutes, adding just enough of the remaining bread flour needed to make a soft, smooth and only slightly sticky dough that pulls away from the sides of the bowl.
Shape dough into a ball and place in a large, lightly greased bowl; turn once to coat.
Cover bowl with plastic wrap and let dough rise in a warm place 1 hour until doubled.
Meanwhile, heat a griddle or large skillet to 350 F, or medium heat.
Punch down risen dough and divide into 8 equal pieces.
Shape each piece into a ball and place on a lightly floured surface.
Cover with a thin towel or plastic wrap and let it rest for 10-15 minutes so the gluten has time to relax.
Working with 1 piece of dough at a time, roll out dough into an 18-inch thick circle, about 7 to 8 inches long.
Place the flatbread (1-2 at a time, depending on how many fit on your griddle/skillet) on the griddle or skillet and cook 2 to 3 minutes until top begins to get bubbly and puffy.
Use tongs to flip them over and cook on the other side, another 2 to 3 minutes until golden brown spots appear on the bottom and the flatbread is cooked through.
Stack cooked flatbreads on a plate covered with a towel while you cook the remaining flatbreads.
Serve the flatbreads immediately, or reheat them as needed to make them soft again.
Store flatbreads, covered with plastic wrap or a thin towel, at room temperature for up to 2 days.
Recipe adapted from Mels Kitchen Cafe.","url":"https://recipe.bluelayer.org/recipe/19747/homemade-soft-flatbread"},{"id":"19727","title":"Southwestern Oven Fried Chicken","ingredients":"spices, garlic powder
spices, onion powder
spices, paprika
spices, chili powder
spices, cumin seed
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat
delallo, italian seasoned breadcrumbs,
cornmeal, degermed, unenriched, yellow","directions":"Combine the first 7 ingredients in a small bowl; blend well.
Rub the chicken pieces with 3 tablespoons of the spice mix and set aside the remaining mix.
Place the chicken in a 9x 13 dish and let stand 10 minutes.
Pour the buttermilk over the chicken, turning to coat.
Cover and marinate 2 hours in the refrigerator, turning occasionally.
Remove the chicken from the dish and discard the buttermilk.
Preheat the oven to 400 degrees.
Combine the remaining spice mixture, breadcrumbs, and cornmeal in a a dish and stir well.
Dredge each chicken piece in the cornmeal mixture.
Place on a baking sheet coated with cooking spray.
Bake 20 minutes 40 minutes (do not turn) or until juices run clear.","url":"https://recipe.bluelayer.org/recipe/19727/southwestern-oven-fried-chicken"},{"id":"19725","title":"Hazelnut Butter Shortbread","ingredients":"nuts, hazelnuts or filberts
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"If the hazelnut butter has separated, be sure to stir it very well before measuring.
Measure it out into a mixing bowl.
Add the butter to the hazelnut butter, and cream well.
Add the sugar, and cream well.
At this point there should be no hazelnut butter or butter lumps remaining.
Mix in the flour.
Scoop out the dough with a melonballer, and place on ungreased cookie sheets.
Press slightly to flatten.
Bake the shortbreads at 300F for 15 to 20 minutes, until very lightly browned around the edges.
Allow the cookies to cool completely before removing them from the trays.
Store them in an airtight container.","url":"https://recipe.bluelayer.org/recipe/19725/hazelnut-butter-shortbread"},{"id":"19701","title":"Quinoa, Oatmeal, Fruit and Nut Bread - Abm","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
water, bottled, generic
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
nuts, walnuts, english","directions":"Place all ingredients except fruit and nuts in bread machine according to manufactures directions.
Using 4 cups to start and adding the 5th if dough is too wet.
Dough will be sticky.
When dough cycle is done remove, punch down on a well floured surface and add fruit and nuts and shape it into ball.
Or add the fruit and nuts at the cycle of fruit and nuts on the bread machine.
Place on an two oiled loaf pans.
Smooth side up folding the sides and tuck them underneath.
Brush the top part very lightly with water and give a score a couple slices across the top.
Let it rise to about double its size 45 minutes.
Bake for 30 minutes at 400 degrees.
Let bread cool completely before you slice it.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/19701/quinoa-oatmeal-fruit-and-nut-bread-abm"},{"id":"19698","title":"Chocolate Dipped Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 170C (fan forced) about 185/190C for conventional.
Cream butter and caster sugar together until fluffy.
Toss in the flour, baking powder and vanilla essence and mix till combined.
Place spoonfulls of mixture onto a lined baking tray and lightly press with a fork to flatten a little if you like.
Bake in oven fir 15 to 20 minutes (my friend set hers for 12 minutes and kept a check from then - her oven tends to be hot - and reconed they were perfect at 16 to 18 minutes - won't disagree with her on that).
Allow to cool and then drizzle over with the melted chocolate of choice.","url":"https://recipe.bluelayer.org/recipe/19698/chocolate-dipped-shortbread"},{"id":"19692","title":"Easy Low Calorie Bread in 30 Minutes","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table","directions":"Add the water into a large heatproof bowl, and microwave at 500 W for 30 seconds.
Add the sugar and dry yeast to the Step1 bowl, and mix with a fork.
Add the bread flour and salt.
Knead the dough by hand for about 30 seconds.
The dough is still sticky at this point.
Bring the dough together by hand.
Wrap it and microwave at 200 W for 40 seconds.
Knead again for about 30 seconds, wrap it and microwave for 10 minutes using the dough rising-setting.
Meanwhile, preheat the oven to 230C.
Divide the dough into 4 equal pieces and roll them into balls.
Bake on the bottom rack of the oven for 10 minutes and it is done.
Substitute 30% of the bread flour with whole wheat flour.
You can try different ratios, but I think 30% whole wheat flour is the most balanced.
I made matcha (green tea) and white chocolate chip bread, too!
I received the question, \"what do you do if the microwave does not have the dough rising-setting\".
So I tried rising the dough using the defrost-setting, but the temperature was too high and it did not go well.","url":"https://recipe.bluelayer.org/recipe/19692/easy-low-calorie-bread-in-30-minutes"},{"id":"19690","title":"Tahin Pekmez","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)","directions":"In a bowl combine the ingredients.
Some recipes online indicate to mix well while others stir the ingredients together in a \"swirly\" manner (think of a marbled cake).
I'll let you decide that.
Serve at room temperature.
Use as a spread/dip with Turkish or Arabic bread, French bread, etc.","url":"https://recipe.bluelayer.org/recipe/19690/tahin-pekmez"},{"id":"19682","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"Combine flour and salt in a large mixing bowl.
Heat lard (or shortening) and water in a small saucepan over low heat until lard has just melted.
Allow mixture to cool for a few minutes, then gradually stir it into the flour mixture.
Form into a dough by hand (or if you have a stand mixer, turn on low speed until well combined, scraping down the sides of the bowl).
The result should be a dough that is neither wet nor dry and crumbly.
~NOTE~ If too wet, add a little more flour; if too dry, add a little more water.
I normally don't have to add anything at this point.
Knead dough briefly by hand or mix with stand mixer until dough starts to wrap up the bread hook.
Place dough on a lightly floured surface and divide dough into 12 pieces.
Roll the pieces of dough into little balls between the palms of your hands and place on a flat surface such as a baking sheet.
Cover with a slightly damp towel, and allow to rest for at least 10 minutes (or up to 1 1/2 hours).
Using a rolling pin, roll dough into thin rounds about 6-7 inches in diameter.
Preheat a large, heavy skillet or griddle over medium-high heat.
Place a dough round on the cooking surface; within about 30 seconds the dough should start to bubble, and some little brown spots should begin to form on the bottom.
Flip tortilla, and cook another 30 seconds on the other side.
The tortilla will puff up, at this point, I usually mash them down with a spatula, but it itsn't necessary.
Once the tortilla has turned white with little brown spots on it, it is done.
Remove from heat and place on a dinner plate.
Use another dinner plate inverted to act as a lid to keep tortillas warm.
You might need to adjust heat, as necessary, as you cook remaining tortillas.","url":"https://recipe.bluelayer.org/recipe/19682/flour-tortillas"},{"id":"19680","title":"Crispy Honey Mustard Chicken Tenders","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
honey
wheat flour, white, all-purpose, unenriched
delallo, italian seasoned breadcrumbs,
spices, pepper, black
salt, table
spices, onion powder
spices, garlic powder","directions":"Preheat over to 425 degrees.
Place flour in a shallow bowl, dressing in a second, and combine remaining ingredients in a third shallow bowl.
Rinse and dry chicken tenders.
Dredge in flour, honey mustard and completely coat in crumb mixture.
Place on broiler pan.
Bake for 25-35 minutes or until juices run clear.","url":"https://recipe.bluelayer.org/recipe/19680/crispy-honey-mustard-chicken-tenders"},{"id":"19679","title":"Abc Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
apples, raw, with skin
bananas, raw
carrots, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
salt, table
oil, canola
honey
seeds, flaxseed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"In electric mixer bowl, combine water, yeast and sugar.
Let stand 5 minutes to proof yeast.
Stir in rest of ingredients.
Using dough hook & knead 5 to 8 minutes on low speed.
If dough doesn't form a ball around the dough hook add 1 to 2 T additional flour.
Place dough in greased bowl, cover & let rise in a warm place until doubled in size.
Punch down dough.
Divide dough into 3 equal pieces.
Roll each piece into a 12 x 8 inch rectangle.
Starting with the short side, roll up as for a jellyroll; seal edges & ends.
Place in greased 8 1/2 x 4 1/2inch loaf pans.
Cover, let rise in warm place until double.
Bake in a preheated 375 degree F oven for 25 to 30 minutes or until golden brown and done.
Remove loaves from pans to wire racks to cool.
Brush with butter if desired.","url":"https://recipe.bluelayer.org/recipe/19679/abc-wheat-bread"},{"id":"19673","title":"Tomato Breadsticks","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, rosemary, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
tomatoes, sun-dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Preheat oven to 450.
In medium bowl stir together flour, cheese, rosemary, baking powder, and 1 teaspoon salt.
Drain tomatoes; finely chop.
In a small bowl combine milk and olive oil.
With a fork, stir milk mixture and chopped tomatoes into flour mixture just until moistened.
On well floured surface knead dough 10 to 12 strokes or until smooth.
Roll dough to 16x8-inch rectangle.
Cut 32 (8x1/2inch) strips.
Twist pairs of strips together.
Place on parchment lined baking sheet.
Brush with additional milk.
Bake 8 to 9 minutes or until golden.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/19673/tomato-breadsticks"},{"id":"19671","title":"Vickys White Bread for Bread Machine, Dairy, Egg & Soy-Free (Breadmaker)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in order of the list into the breadmaker and put on basic white bread setting for a 2lb loaf
If you are baking on time delay don't use rice milk.
Instead the first two ingredients into the bread maker are 350ml water and then 4tbsp dairy-free milk powder such as Vance's vegan brand","url":"https://recipe.bluelayer.org/recipe/19671/vickys-white-bread-for-bread-machine-dairy-egg-soy-free-breadmaker"},{"id":"19666","title":"Buttered Bread Crumbs Recipe","ingredients":"butter, without salt
bread crumbs, dry, grated, plain","directions":"Heat butter over low heat in a skillet, remove from heat, and stir in bread crumbs.","url":"https://recipe.bluelayer.org/recipe/19666/buttered-bread-crumbs-recipe"},{"id":"19633","title":"Hudson's Bay Bread (Homemade Granola Bars)","ingredients":"oats
honey
syrups, corn, light
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"preheat oven to 350.
in a large bowl stir all the ingredients together.
Press 1/2 inch thick onto a 9x18 inch cookie sheet.
bake at 350 for about 15 minutes, until the mixture is bubbly,
Remove from oven and let cool (this is very important, it will become very crumbly if you don't allow it to cool completely)
Cut into small pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/19633/hudsons-bay-bread-homemade-granola-bars"},{"id":"19628","title":"Festivals (Jamaican Fry Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Combine the flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
Cut in butter until mixture feels crumbly, like sand.
You can also mix the ingredients in a food processor.
Add just enough evaporated milk to make a stiff but pliable dough.
Stir just enough to mix.
Pinch off walnut-sized pieces of dough and roll them between your palms to make long, thin ropes, about 10 inches long and 1/4 inch thick.
There should be about 24.
Heat oil in a deep fryer or large, deep skillet over medium-high heat.
When oil has reached 350, gently lower the festivals into the oil.
Fry, turning with a slotted spoon, until golden brown on both sides, 2-4 minutes.
Drain on paper towels and serve hot.","url":"https://recipe.bluelayer.org/recipe/19628/festivals-jamaican-fry-bread"},{"id":"19624","title":"Mick Mcgurk's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, powdered
butter, without salt
salt, table","directions":"Thoroughly sift dry ingredients.
melt the butter and add it to the dry ingredients.
mix well and press into a pan.
bake at 325350 degrees Fahrenheit for 2530 minutes.","url":"https://recipe.bluelayer.org/recipe/19624/mick-mcgurks-shortbread"},{"id":"19594","title":"Indian Carrot Bread","ingredients":"carrots, raw
water, bottled, generic
honey
sugars, brown
butter, without salt
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat oven to 350F.
Grease an 8-inch square pan.
In a saucepan, over medium heat, bring carrots in water to a boil; boil until tender (10 minutes).
Remove from heat and add honey, brown sugar, butter, cornmeal, and milk.
In a large bowl, combine flour, baking soda, baking powder, and salt.
Combine dry mixture with carrot mixture, then transfer to baking pan.
Bake until a cake tester insterted in middle comes out clean (45-50 minutes).
Serve hot with butter.","url":"https://recipe.bluelayer.org/recipe/19594/indian-carrot-bread"},{"id":"19590","title":"Shreddies Gingerbread Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
nuts, almonds
pretzels, soft, unsalted
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, brown
spices, ginger, ground
spices, cinnamon, ground
salt, table
spices, cloves, ground
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 250F Arrange the pecans and almonds in an even layer on a rimmed baking sheet.
Bake for 15 minutes or until golden and fragrant; cool slightly.
Combine the nuts with the Shreddies, pretzels and pumpkin seeds in a large bowl.
Stir the melted butter with the sugar, ginger, cinnamon, salt and cloves until combined; drizzle over the cereal mixture.
Toss thoroughly to coat the pieces evenly.
Spread mixture on two, large, rimmed baking sheets.
Bake, rotating pans once, for 10 to 12 minutes or until crisp and fragrant; cool completely.
Stir in the cranberries and white chocolate chips (if using); transfer to an airtight container.
Reserve at room temperature for up to 1 week.
Makes 12 cups (3 L).","url":"https://recipe.bluelayer.org/recipe/19590/shreddies-gingerbread-snack-mix"},{"id":"19572","title":"Rustic Dinner Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl.
Add flours and mix on low speed with dough hook until chohesive dough is formed, about 3 minutes.
Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
Remove plastic wrap and eveny sprinkle salf over dough.
Knead on low speed 5 minutes.
(If dough creeps up attachment, stop mixer and scrape down using well floured hands or greased spatula.
).
Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
If dough is very sticky, add 1-2 tablespoon flour and continue mixing 1 minute.
Lightly spray 2 quart bowl and with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap.
Let dough rise in warm, draft-free place until doubled in size, about 1 hour.
Fold dough over itself; rotated bowl quarter turn and fold again.
Rotate bowl again and fold once more.
repeat the entire \"fold three times and rest for 30 minutes\" step a second time.
Cover with plastic wrap and let rise 30 minutes.
Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
Transfer dough to floured work surface, sprinkle top with more flour.
Using bench scraper cut dough in half and gently stretch each half into 16-inch cylinders.
Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour.
With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared cake pan.
Arrange 8 dough pieces in each cake pan, placing 1 piece in middle and others around it making sure cut side faces up.
Loosely cover pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger).
Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
Remove plastic wrap from pans, spray rolls lightly with water, place in oven.
Bake 10 minutes until tops of rolls are brown; remove from oven.
Reduce oven temperture to 400 degrees; using kitchen towels or mitts, invert rolls from both pans onto rimmed baking sheet.
When cool enough to handle, turn right side up, pull apart, and space evenly on a baking sheet.
Continue to bake until rolls evelop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotate baking sheet halfway through baking time.
(partially baking in pans first helps to set their shape during rising but leave soft spots where they touch - transfering to baking sheet ensures finished rolls are golden and crisp all around).
Transfer rolls to wire rack and cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/19572/rustic-dinner-rolls"},{"id":"19564","title":"West Indian Bread Pudding","ingredients":"wheat flours, bread, unenriched
raisins, seeded
bananas, raw
honey
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
spices, nutmeg, ground
vanilla extract","directions":"Combine the bread cubes and raisins.
In a separate bowl, combine the remaining ingredients, and pour over the bread cubes.
Stir gently to mix, and let the mixture sit for 10 minutes.
Coat a 1 1/2 quart casserole dish with nonstick cooking spray.
Spread the bread mixture evenly in the dish, and bake at 350 degrees for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean.
Let stand for 10 minutes.
Serve warm, and refrigerate any leftovers.","url":"https://recipe.bluelayer.org/recipe/19564/west-indian-bread-pudding"},{"id":"19548","title":"Oatmeal Bread (Bread Machine/Bread Maker)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
honey
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, yeast, baker's, active dry","directions":"Put ingredient in bread maker in the order listed above.
Set to dough cycle.
Check to see if a good ball is forming; if needed add a teaspoon of water or flour at a time to get a good dough ball.
At the end of the dough cycle, form a loaf and put in lightly sprayed bread pan.
Cover, and let raise for about 45 minutes to an hour.
Bake at 350 for 45-50 minutes, depending on your oven.
After removing from oven, lightly spread melted butter on the top crust with pastry brush (optional; gives it a nice look and flavor).","url":"https://recipe.bluelayer.org/recipe/19548/oatmeal-bread-bread-machine-bread-maker"},{"id":"19523","title":"Cinnamon Shortbread Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
wheat flour, white, cake, enriched
butter, without salt
spices, cinnamon, ground
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 350.
Combine all the ingredients for shortbread in large mixing bowl.
Beat at low speed just until a soft dough forms.
Press dough evenly onto bottom of a lightly greased 13x9 baking pan.
Stir topping ingredients in small bowl; sprinkle over shortbread.
Prick all over the top with a fork.
Bake 20-30 minutes or until light golden brown.
Cool slightly and cut ito squares while shortbread is still warm.","url":"https://recipe.bluelayer.org/recipe/19523/cinnamon-shortbread-bars"},{"id":"19504","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
currants, zante, dried
sugars, granulated","directions":"Sift flour, 1/3 cup of the sugar, baking powder, baking soda and salt in large bowl.
Cut in butter with 2 knives until you get coarse crumbs.
(by hand works better than the knives).
Add buttermilk and currants together in a separate bowl then mix into dry ingredients.
Turn out dough onto floured board or counter, knead about 12 times.
Shape into round loaf, 2-1/2 inches thick.
Place on greased baking sheet.
(I line my sheet with aluminum foil and spray that insteadi 1/2less mess!)
Cut deep 1/2-inch cross in top of dough.
Sprinkle with remaining 1 tablespoons sugar.
Bake for about 45 minutes or until golden brown at 350.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/19504/irish-soda-bread"},{"id":"19473","title":"Olive and Rosemary Quickbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
spices, rosemary, dried
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 220 C.
Grease 23 cm square cake pan.
Sift flour and salt into large bowl.
Rub in butter with fingertips until like course breadcrumbs.
Add rosemary and olives.
Stir in buttermilk and enough water till you have a soft, sticky dough.
Knead dough on floured surface until smooth.
Using your hands press dough into a 22 cm square shape.
With sharp knife cut into 12 equal pieces.
Place pieces slightly apart in prepared pan.
Brush with extra buttermilk, extra rosemary and olives.
Bake 30 minutes or till golden brown.","url":"https://recipe.bluelayer.org/recipe/19473/olive-and-rosemary-quickbread"},{"id":"19472","title":"Cinnamon Plum Crumble","ingredients":"plums, raw
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
oats
butter, without salt","directions":"Preheat the oven to 325F or 170C Wash, halve and remove the pit from the plums.
Place plums in a shallow, ovenproof dish, sprinkle them with 50g/2oz of the sugar and 1 teasp of the cinnamon.
In a small mixing bowl combine the flour and remaining cinnamon.
With a fork or clean fingertips, cut in or rub together the butter into the flour and cinnamon mixture until it resembles fine breadcrumbs.
Stir in the oats and remaining sugar, spoon the mixture lightly over the plums and smooth over the top.
Bake for approximately 40 minutes, or until the crumble topping is crispy and golden brown, the plums tender.","url":"https://recipe.bluelayer.org/recipe/19472/cinnamon-plum-crumble"},{"id":"19467","title":"Peanut Butter and Jelly Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
peanut butter, smooth style, without salt
blackberries, raw
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select a Sweet, Raisin, or Basic setting.
Start.","url":"https://recipe.bluelayer.org/recipe/19467/peanut-butter-and-jelly-bread"},{"id":"19463","title":"Pseudo Sourdough for the Bread Machine","ingredients":"water, bottled, generic
cream, sour, cultured
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order suggested by the manufacturer.
Select White Bread setting, and Start.
My machines takes 2 1/2 start to finish.","url":"https://recipe.bluelayer.org/recipe/19463/pseudo-sourdough-for-the-bread-machine"},{"id":"19460","title":"Parmesan-Garlic Bread Topping","ingredients":"cheese, parmesan, hard
butter, without salt
spices, basil, dried
spices, garlic powder","directions":"mix and spread onto french bread slices.
broil on Lo for 5 to 7 minutes until bread edges and cheese are toasty.","url":"https://recipe.bluelayer.org/recipe/19460/parmesan-garlic-bread-topping"},{"id":"19442","title":"Slow Cooker Sticky Bun Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flours, bread, unenriched
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
butter, without salt
raisins, seeded
nuts, pecans
sugars, brown
spices, cinnamon, ground
sugars, powdered
butter, without salt
water, bottled, generic
vanilla extract","directions":"Slow cooker size: 3 to 4 quart
To make the dough, place the yeast, sugar, salt, optional dough relaxer, oil, 2/3 cup water, and 3 cups flour in a large mixing bowl.
Stir the ingredients together with a wooden spoon, and then turn the dough out onto a lightly floured work surface.
Knead the dough gently, adding additional water or flour to form a soft, supple ball of dough.
Use the butter to generously coat the inside of the slow cooker insert.
Cover the insert and turn the slow cooker on HIGH for 5 minutes, or just until the insert feels warm to the touch, and then turn it off.
Place the dough in the insert and cover.
Allow it to rise until doubled in bulk.
While the dough is rising, toss the filling ingredients together with a fork in a medium mixing bowl.
Set aside.
When the dough has doubled in bulk, transfer it to a lightly floured work surface.
Cover the empty slow cooker and heat on HIGH for 5 minutes to rewarm the insert, and then turn it off.
There should still be a coating of butter on the sides of the insert.
If not, coat it with more butter.
Use a rolling pin to roll the dough into a rectangle about 24 inches long and 8 inches wide.
Scatter the filling mixture over the surface.
Start with a long edge and roll the dough, jelly-roll style, to form a 24-inch-long roll.
Try not to stretch the dough as you roll.
Curl the roll into a tight spiral and place it in the warmed slow cooker insert.
Cover the slow cooker and allow the dough to rise until almost doubled in bulk.
Preheat the oven to 350F with a rack in the lower third, but not lowest position.
(To accommodate the insert, you may have to remove the other shelves.)
Place the insert, uncovered, in the oven and bake for 40 to 45 minutes, until the crust is well browned and an instant-read thermometer inserted in the center of the rolls registers 200F.
While the loaf is baking, make the topping.
Put the confectioners sugar, butter, 3 tablespoons of water, and vanilla extract in a small bowl and stir with a fork until smooth.
Add just enough water, if necessary, so that the topping flows slowly off the fork.
When the loaf is done, remove the insert from the oven and immediately invert the contents onto a wire rack.
Immediately, invert the loaf again onto a serving plate and spoon the topping over it.
Cut the loaf into wedges and serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/19442/slow-cooker-sticky-bun-bread"},{"id":"19425","title":"Homemade Bread Dough","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Using a LARGE mixer, add the water and a few cups of flour.
Mix.
Add the salt, oil, honey, and yeast.
(If you measure the oil first and then the honey, the honey doesn't stick as much).
Add one cup of flour at a time, until the dough no longer sticks to the sides of the bowl.
(at this point I think it's still too doughy, so I add one or two more cups depending on how much I have to shape the dough).
Let it knead for 12 minutes.
If making bread, turn on the oven to 170 degrees and let it heat while the dough kneads.
Shape the dough and place in pans (will make 3-4 loafs of bread, depending on the size of the pans).
Place the loafs in the oven.
Turn off the oven.
Let rise for 25-30 minutes.
Turn on the oven to 350.
Don't remove the bread, let it continue to raise while preheating.
Bake for 20 to 25 minutes.
Remove and cool on cooling racks.
Don't put in the fridge, this makes it go stale faster.
Freezes well.","url":"https://recipe.bluelayer.org/recipe/19425/homemade-bread-dough"},{"id":"19420","title":"Mimi's Artisan Bread Bowls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"If using a bread machine, put the ingredients in according to your own directions; put on dough cycle and keep checking to make sure you have a smooth dough.
By mixer or by hand, mix till you have a smooth dough; rise covered for 45 minutes.
When machine is done its cycle or dough has risen the manual way for 45 minutes, divide into five pieces.
Roll each piece into a ball and place on a lightly greased baking sheet.
Cover the balls with greased plastic wrap.
Refrigerate for 4 hours (or up to 24 hours)--this step will give the bread bowls extra flavor and a delightfully crisp-chewy texture.
Two or more hours before serving, remove from refrigerator.
Uncover and let them sit for about another 30 minutes while you preheat the oven to 425 degrees.
Just before baking, slash the top surface several times, very carefully, which will allow them to expand.
Bake at 425 degrees for 22-28 minutes till bowls are a deep golden brown and sound hollow when thumped on the bottom.","url":"https://recipe.bluelayer.org/recipe/19420/mimis-artisan-bread-bowls"},{"id":"19406","title":"Wheat Germ Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, olive, salad or cooking","directions":"In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy.
In a skillet toast wheat germ, on medium heat for 5-8 minutes, stirring constantly, cool.
Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ.
Add olive oil and proofed yeast mix well.
Mix until a smooth ball forms.
Take out of mixer and knead on slightly floured board (4-5 minutes).
Put dough in a large greased bowl and cover with a clean towel.
Let rise in a warm place for 60 minutes until double in bulk.
Punch down and form into loaf, placing in a well greased 9x5-inch loaf pan.
Let rise for another 30-45 minutes.
Bake at 375F for 25 minutes.
Take out of oven brush with butter, let cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/19406/wheat-germ-bread"},{"id":"19379","title":"Scalloped Tomatoes","ingredients":"butter, without salt
onions, raw
wheat flours, bread, unenriched
salt, table
spices, basil, dried
spices, pepper, black
tomatoes, red, ripe, raw, year round average
sugars, brown","directions":"Preheat oven to 375 degrees (200 C.).
In medium saucepan cook onion in butter till tender.
Stir in salt, basil, pepper and bread pieces.
Mix in tomatoes and sugar.
Mix well, and put in a lightly greased 1-1/2 quarts (1425 ml) casserole.
Bake 30 minutes or till hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/19379/scalloped-tomatoes"},{"id":"19378","title":"Maple Pecan (Oat Flour) Shortbread Cookies","ingredients":"butter, without salt
vanilla extract
syrup, maple, canadian
salt, table
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Preheat the oven to 325 F.
Make sure your butter is softened (leaving it out at room temperature for 10 minutes worked just fine for me).
If you are anything like me, you have the urge to melt the butter.
Dont do it, I say!
Cream the butter by itself using a KitchenAid or hand mixer.
I definitely recommend using a mixer as I think I would have lost patience had I done this by hand.
Add the vanilla, maple syrup and salt.
Add half of the oat flour and mix well.
Then add the other half, mixing until all of the clumps smooth out and youre left with a dry looking dough.
Add the chopped pecans and mix to incorporate.
Refrigerate the dough for at least an hour in an air-tight container (if youre doing this ahead of time, you can refrigerate overnight).
After the dough has chilled, use a spoon to scoop out a cookie sized portion of dough.
Roll it into a ball and flatten it out.
These cookies stay in the same shape that you mold them into, so you can get creative by rolling the dough out and using cookie cutters or forming shapes.
(I made a few hearts for Valentines Day).
Place cookies on a non-stick cookie sheet and bake in the oven for 15 minutes.
Remember, I bake at elevation so you may need to adjust the oven temperature and length of time if you happen to not live in the Sierra Nevada Mountains.","url":"https://recipe.bluelayer.org/recipe/19378/maple-pecan-oat-flour-shortbread-cookies"},{"id":"19371","title":"Danish Rye Bread","ingredients":"water, bottled, generic
bulgur, dry
alcoholic beverage, beer, regular, all
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
cocoa, dry powder, unsweetened
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Pour the boiling water into a very large bowl.
Add bulgur, let stand for 10 minutes.
Add the cold beer, yeast, buttermilk, gravy color or cocoa and salt.
It is important to keep the machine on low for 5 minutes, keep scraping the sides and the dough hook while you add.
Rye flour, whole wheat flour and all purpose flour.
Fill loaf forms 3/4 of the way.
Cover with a wet dishtowel and let rise for 1 hour.
Dip a fork in a glass of water and prick the whole surface of the loafs.
Let rise for another hour
Bake on the middle rack 1 hour at 400 F (200 C).
Remove baked loafs from oven, and turn over into separate dishtowels, turn right side up.
Brush top of bread with melted butter and wrap in dishtowel.
Place on baking rack on the counter to cool completely.
To freeze: Let cool till hand warm, place in double Freezer bags, and wait till completely cool to place in freezer.
To defrost, place on kitchen counter in a dishtowel, remove plastic bag, till defrosted, can be stored in the fridge 6-8 days in a plastic bag.","url":"https://recipe.bluelayer.org/recipe/19371/danish-rye-bread"},{"id":"19355","title":"Homemade Rolls","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
salt, table
sugars, granulated
wheat flours, bread, unenriched","directions":"Place ingredients in breadmachine in order as listed.
Run on dough cycle.
Shape rolls and place on lightly greased baking pan.
Cover with cloth and let rise in warm place for 1 hour.
Bake at 375 for 10-15 minute.","url":"https://recipe.bluelayer.org/recipe/19355/homemade-rolls"},{"id":"19348","title":"Blue Corn Tortillas Recipe","ingredients":"corn, sweet, white, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"You will need a medium-sized bowl, a griddle or possibly heavy skillet at least 8 inches in diameter, and a rolling pin.
Place corn meal in a bowl and pour boiling water over.
Stir to mix well.
Let sit for fifteen min.
Fold in one-half c. of all purpose flour.
Turn this mix out onto a bread board spread with 1/4 c. of flour.
Knead for 2 to 3 min, incorporating the 1/4 c. of flour into the dough (and if necessary, use a little more).
The dough will be soft but not at all strong.
Return the dough to the bowl and cover.
Let rest for 30 min.
Divide the dough into eight pcs.
Between well-floured palms, make flat round patties out of each of the eight and set aside.
Heat your griddle over medium high heat, making sure which it is warm before you cook the first tortilla.
On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla till it is approximately 7 to 8 inches in diameter.
(We find it easiest to first pat out the dough with our fingers or possibly between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness).
Cook the tortilla as you would a wheat tortilla, approximately one minute on each side.
The tortillas will be flecked with brown on both sides.
When cooked, remove and wrap in a kitchen towel.
Stack one on top of another.
Yield: Makes eight blue corn tortillas approximately 8 inches in diameter.
Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians.
It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces, and in drinks.
Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn.
These tortillas are soft to eat, and not at all tough.
Because they contain a little wheat flour, they are also relatively easy to handle; you can pat them out by hand, then roll them to an even thickness if need be.
They are cooked quickly in a warm ungreased skillet, then wrapped in a towel to stay soft and hot till ready to be eaten.","url":"https://recipe.bluelayer.org/recipe/19348/blue-corn-tortillas-recipe"},{"id":"19332","title":"Bread for everyday","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"In a mixer bowl add the flour, salt, sugar yeast with 4 tablespoons of warm water on top of the yeast.
Leave to rest for 10 minutes until you see some bubbles on top of the yeast.
Add your oil and step by step add the water.
The dough dont need to be to sticky at this point.
Make a big ball put in a baking pan.Need to rest for about 30 minutes, put some water on the top using your hand no over weat !!!.
Cover with a plastic wrap.
Cut the top using a knife to help the growing process
When the dough is double time to put in the oven @ 350AF for about 25 minutes.
After step 4 you have to knead the dough for about 8 minutes.
That s step it s for the aeration of your bread .","url":"https://recipe.bluelayer.org/recipe/19332/bread-for-everyday"},{"id":"19324","title":"Cornmeal Sweet Potato Breadsticks","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sweet potato, raw, unprepared
salt, table
spices, pepper, red or cayenne
spices, cinnamon, ground
oil, olive, salad or cooking","directions":"Sprinkle to yeast over the warm water in a large bowl.
Let stand 5-10 minutes, until foamy.
Stir in remaining ingredients.
Knead 8-10 minutes, until smooth and elastic.
(Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.
).
Cover and let rise about an hour, until doubled in bulk.
Preheat over to 350F.
Roll dough into 8-10-inch-long sticks and place on a greased baking sheet.
Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste.
Thicker sticks (finger-sized) will have distinct crust and bread textures.
Bake about 10 minutes, until lightly browned.","url":"https://recipe.bluelayer.org/recipe/19324/cornmeal-sweet-potato-breadsticks"},{"id":"19319","title":"Effortless Rustic Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes.
Stir flour into yeast mixture until well incorporated.
The dough will be loose and look wet.
Cover bowl loosely with a damp towel and let sit for about 5 hours.
Shape dough into 2 loaves using damp hands.
Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife.
Allow loaves to double in size, 30 to 60 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Place loaves on a baking sheet.
Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/19319/effortless-rustic-bread"},{"id":"19316","title":"Whole Wheat Irish Soda Bread With Bulgur","ingredients":"bulgur, dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Place the bulgur in a bowl and pour on 1 cup boiling water, or enough to cover the bulgur by about 1/2 inch.
Cover the bowl and allow the bulgur to sit for 30 minutes, until all the water has been absorbed and the grains are tender.
Meanwhile preheat the oven to 450 degrees and line a baking sheet with parchment.
Place the flour in a large, wide bowl and sift in the baking soda and salt.
Mix in with your hands or with a wide spatula.
Make a well in the middle of the flour and pour in the buttermilk.
Add the bulgur to the well, then mix in the flour from the sides of the bowl to the center using a wide rubber spatula, a wide wooden spoon or your hands, turning the bowl and sweeping the flour from the sides into the buttermilk.
Mix until the bulgur and buttermilk have been incorporated into the flour, then scrape out onto a lightly floured work surface.
The dough should be soft and a bit sticky.
Flour your hands so it wont stick to them.
Gently knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round, about 9 inches in diameter.
Place it on the parchment-lined baking sheet and cut a 1/2-inch deep cross across the top.
Place in the oven and bake 20 minutes at 450 degrees.
Turn down the heat to 375 degrees and bake for another 15 to 20 minutes, until the loaf responds with a hollow sound when tapped on the bottom.
Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/19316/whole-wheat-irish-soda-bread-with-bulgur"},{"id":"19314","title":"Grinder, Hoagie and Philly Cheesesteak Rolls","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Mix the ingredients until smooth and well-blended.
Scale the dough into 3.5 oz balls.
I usually get about 7 balls from a batch this size.
Allow them to rest for 20-30 minutes then roll them into a thin sheet about 1/4 inch thick.
Roll each sheet (jelly roll fashion) to form long slender loaves.
Place loaves onto an oiled baking sheet with the seam side down.
Keep them 2 inches apart so they do not touch during the next rise.
Place the tray of formed loaves in a warm oven (ideal is 100 degrees with 75% humidity).
I usually place a bowl of water in the lower oven to keep things humid.
Allow the loaves to rise for 45 to 60 minutes.
Once risen, use a razor to make a 1/4 inch deep slit on the top of the loaves and mist them lightly with water.
Bake for 20 minutes at 450 degrees or until they turn brown.
Remove them from the oven and cool them on wire screens or racks.
The rolls last only a day or two before becoming stale.
They are great for Italian hoagies or Philly Cheese Steak sandwiches.","url":"https://recipe.bluelayer.org/recipe/19314/grinder-hoagie-and-philly-cheesesteak-rolls"},{"id":"19307","title":"Possible Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
yogurt, greek, plain, nonfat","directions":"Preheat oven to 425.
Put baking sheet in the oven until it is warm, but not too hot so the burnt stuff won't start re-burning.
Mix all of the ingredients together in a large bowl except for the butter and yogurt.
Take the mini butter stick and a butter knife, and shave small peices of butter into the bowl.
Using your fingers, crumble the butter up until the flour mixture is about evenly crumbly.
Check the oven.
If it's almost ready, go on to the next step.
If not, take a break for a few minutes.
Go watch Rachael Ray or something.
This step is important because you want the yogurt to react with the baking soda soon before those are put in the oven.
Pour the yogurt into the flour mixture and mix swiftly and evenly.
Turn out dough onto lightly floured surface and knead for about 30 seconds; if you aren't extremely good, it will not look perfect but most of the dough should be in one pile.
Shape the dough lump into an appealing shape and plop it onto the pan.
If you want to be fancy, sprinkle some flour over the top of the bread.
Pop it in the oven and bake for about 30 minutes.
When the bread is done, it will be hollow when you tap the bottom.
Cool then cut!","url":"https://recipe.bluelayer.org/recipe/19307/possible-soda-bread"},{"id":"19305","title":"Rye Onion Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry
onions, raw
spices, caraway seed
spices, caraway seed","directions":"Place ingredients except seeds and onion flakes in bread machine according to the instructions of your machine.
Mine calls for wet ingredients first so I listed them in order to be placed into the machine.
Be sure to place the salt and yeast in separate corners.
Set machine on the dough cycle.
Place seeds and onion flakes in when machine beeps during the end of kneading.
Lightly oil large baking pan.
When dough cycle is finished remove dough to a floured work surface.
Divide into two.
Roll out into a 1 inch disk.
Fold one side in to center pressing with rolling pin, then the other half fold to center pressing inches Then fold at center line pressing seams to seal.
Roll the loaf forward and back to form a 12 inch loaf.
Repeat with the other 1/2 of the dough.
Place both on the pan leaving room for them to raise.
Cover with oiled plastic wrap.
Place in a warm draft free place for 45 minutes.
Remove wrap dust with flour and score the loafs Leave to stand for ten minutes while you preheat oven to 425 degrees.
Bake for 20 minutes.
It will sound hallow when you tap on the bottom which will be dark.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/19305/rye-onion-bread"},{"id":"19302","title":"Traditional Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"Combine flours, sugar and salt in a mixing bowl.
Work in butter until dough has the consistency of pie crust.
Sprinkle board with rice flour.
Turn dough onto board and knead until smooth.
Divide into four portions and shape into small rounds.
Place on parchment paper on a cookie sheet (or use a shortbread mold).
Prick with a fork.
Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly.
Allow to cool in pan.","url":"https://recipe.bluelayer.org/recipe/19302/traditional-scottish-shortbread"},{"id":"19298","title":"Old Fashioned Bread Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt","directions":"Put both flours in a bowl with the sugar and yeast on one side and the salt on the other.
Warm the milk until warm to the touch and add it on the side with the yeast mixing gently.
Once it's no longer floury, transfer the dough to a working surface.
(Using the palms of your hands, flatten the dough.)
Once you have kneaded the dough for ten minutes, add in the margarine and knead again.
Once it's glossy and the dough has all come together, stretch the surface of the dough from top to bottom.
Roll the dough back up tightly, close the bottom seam and put it back into the bowl.
Cover the bowl with a damp paper towel and plastic wrap, set your oven to the bread proofing setting (40C) and let the dough rise for 40 minutes.
Once the dough it done rising, punch the dough down and divide into 8 portions.
Make each one of them into a ball, cover them once again with a damp paper towel and plastic wrap, and let them sit for 15 minutes.
Once they are done, roll the dough out into rectangles.
From the bottom, roll the dough up.
Once you are done rolling the dough, tightly close the ends, and put them on a baking tray lined with parchment paper.
Cover them with a damp paper towel and plastic wrap and put them in your oven on the bread proofing setting (40C) to rise again.
Bake them for 17 minutes at 190C and they're done.
You can shape them into a slightly larger 6 portion batch.
They can easily be filled with egg salad made in the microwave.","url":"https://recipe.bluelayer.org/recipe/19298/old-fashioned-bread-rolls"},{"id":"19291","title":"Turkey Salad For Croissants Recipe","ingredients":"oil, olive, salad or cooking
orange juice, raw
vinegar, cider
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
water, bottled, generic
nuts, cashew nuts, raw
onions, raw
salad dressing, mayonnaise, regular","directions":"Combine first 5 ingredients and marinate 2 to 3 hrs.
Mix remaining ingredients and add in to chicken mix.
Serve on croissants, in pocket bread or possibly as salad on lettuce leaf.","url":"https://recipe.bluelayer.org/recipe/19291/turkey-salad-for-croissants-recipe"},{"id":"19284","title":"Oatmeal Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
oats
oats
salt, table
vital wheat gluten
seeds, flaxseed
wheat flours, bread, unenriched","directions":"mix yeast, water and honey, let sit 10 minutes until foamy.
add to wheat flour, 1 cup bread flour, both oats, salt, gluten and oil and mix.
add the additional cup of bread flour until it pulls away from the sides of the bowl.
use a dough hook or your hands and knead for about 10 minutes until smooth and elastic.
put in a greased bowl and rise covered 1 hour or more until doubled in size, punch down, divide into 2 and rolls into loaves.
put in greased loaf pans and rise again until doubled, 45 minutes or so.
bake in preheated oven 350 degrees for about 30 minutes until golden and sound hollow when the bottom is tapped.
cool on racks.","url":"https://recipe.bluelayer.org/recipe/19284/oatmeal-wheat-bread"},{"id":"19280","title":"Tofu Bagel with More Tofu than Bread Flour!!","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
honey","directions":"Microwave the tofu for 2 minutes, let it rest for a while, and strain the water.
(it's better to strain the water in advance).
The amount of water will depend on the variety of tofu you're using, but it doesn't really matter.
Put the bread flour in a bowl and make a hole in the middle.
Put the sugar and dry yeast into the hole, and salt around the hole.
Microwave the tofu again for a minute.
(Until it's warm to the touch).
Put the tofu in the middle, mix it with the yeast and sugar, and knead with everything else for about 10 minutes (if the dough sticks too much, add more flour).
Rest the dough for 10 minutes after kneading.
Preheat the oven to 200C.
Divide the dough into 3 or 4 pieces, and flatten the dough into an oval on a flat surface.
Leaving one end open, fold the dough in three (make sure to close the seams tightly), and make a round bagel shape using the open end to wrap the closed end of the dough.
Use a big enough pot that can fit all the bagels.
Boil the water, dissolve the honey, lower the heat so that the water is just before boiling, and cook each side of the bagel for 30 seconds.
When finished, bake directly in the oven straight away!!
!
Bake for 15-18 minutes in a 200C preheated oven.
(If you made 4 small bagels, adjust the baking times).
The bagels are done when they are browned to your liking.
To make the bagels more visually appealing, I added \"lower the heat so that the water is just before boiling\" to Step 5.
It should be at a slow boil.
If the water is at a rolling boil or if you wait too long before putting them in an oven, the finished bagels tend to have more wrinkles.","url":"https://recipe.bluelayer.org/recipe/19280/tofu-bagel-with-more-tofu-than-bread-flour"},{"id":"19251","title":"Gourmet French Bread Style Hamburger and Hotdog Buns (Bread Mach","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic","directions":"Place ingredients in bread maker according to manufacturer instructions.
The water should be about 110*F.
Set the machine to dough cycle and start the machine.
When the dough is finished roll onto a floured surface.
Roll the dough to about an 1 1/4\" -2 inch thickness (depending on how tall you want your buns.
).
Flour a 3 1/2 inch cutter (I use a glass) and press straight down to cut out the bun.
Place buns on a greased baking sheet and cover with a tea towell for about 1 hour, or until doubled in size.
Preheat the oven to 425 degrees.
Place buns in oven, then using a water bottle sprayer, squirt hot water all around the hot oven, but not near the light bulb.
Wait 30 seconds and spray again, do this one more time and let the buns bake.
Bake for 15 to 18 mins (ovens vary in temp).
Check halfway way through and turn the pan.
Cool on a wire rack and enjoy!
(Note) I have made these with a stand mixer with great success.","url":"https://recipe.bluelayer.org/recipe/19251/gourmet-french-bread-style-hamburger-and-hotdog-buns-bread-mach"},{"id":"19249","title":"Basic Shortcrust Pastry","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic","directions":"In a food processor, add in the bread flour, cake flour, and butter and blend it.
(Make sure that the butter is still cold.
Even better if you refrigerate the flour.)
Once it is crumbly, it's done.
(At this point, it shouldn't be finely mixed yet and the butter should still be slightly chunky.)
Add in the water and blend.
Set it to pulse mode if you have it.
If you don't have that setting, turn the machine on and off to pulse (try to use as few pulses as possible).
Once the dough looks like this picture where the dough is starting to come together, it's ready.
Tip for this step is to make sure the consistency isn't too smooth yet-- leave some lumps of butter and let the dough be a bit floury.
When preparing by hand Make sure that the butter and the dry ingredients are mixed together well by using your fingertips.
Then, while adding in the cold water, use a scraper to cut in the butter and mix the dough together.
Once the dry ingredients have been incorporated, it's done.
(Mix until there are still some lumps of butter.)
Cover it with a plastic wrap and put it in the fridge to rest for an hour.
At this point, you should be able to see spots of the butter and flour in the dough.
Cover a countertop with flour and roll out the dough into a long rectangular shape.
Using the flour on the surface, fold the dough into thirds.
If you have a lot of flour on the countertop, use a decorating brush or something to brush some off as you form the dough.
Rotate the dough by 90 degrees, fold it into thirds, and then roll it back out.
Repeat this process 2 more times.
(Total of 3 times.)
This time I made sweet roll dough.
I rolled it out into a 30 cm by 18 cm shape and coated the top with some water.
I made a mixture of two tablespoons of granulated sugar and some cinnamon powder, and sprinkled it over the dough.
I then rolled it.
While rolling up the dough, adjust the shape so it stays together.
Cover it with plastic wrap and set it in the fridge for 30 minutes to rest.
Next, cut it into 5 mm wide slices.
In a preheated oven at 375F (190C), bake for 20 minutes.
They are done.
The cinnamon and sugar I gently rolled into the dough melted perfectly.
They are very cute mini pastries when done.","url":"https://recipe.bluelayer.org/recipe/19249/basic-shortcrust-pastry"},{"id":"19228","title":"Almost Breadmaker Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in order given in breadmaker pail.
Set for dough setting (2 hours).
When done, remove from pail to a floured surface.
Punch down.
Grease 2 regular loaf pans.
Divide dough into 2 equal parts.
Roll into loaf size and shape.
Place in greased pans.
Cover with a cloth, and let rise 35 minutes, or until doubled in size, in a warm place.
Preheat oven to 350F.
Make 2 diagonal slashes on the top of each loaf.
Place bread in centre of oven.
Bake 30 minutes.
Remove to cooling rack, and turn out of pans to cool.","url":"https://recipe.bluelayer.org/recipe/19228/almost-breadmaker-bread"},{"id":"19208","title":"Gingerbread Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
nuts, almonds
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt
sugars, brown
molasses
water, bottled, generic
salt, table
vanilla extract","directions":"Toss together the popped popcorn and nuts in a large bowl and set aside.
Line a large baking sheet with parchment paper or a Silpat liner and set aside.
Sift together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl and set aside.
Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305 degrees F (hard crack stage), stirring occasionally.
Then remove from heat.
Carefully stir in the vanilla and baking soda/spice mix and then pour it over the popcorn/nut mixture.
Use 2 heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout.
Spread out the popcorn onto the prepared baking sheet.
Let it cool and then break it apart.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/19208/gingerbread-popcorn"},{"id":"19206","title":"The Best Gingerbread You'll Ever Have","ingredients":"butter, without salt
sugars, granulated
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table","directions":"Mix everything in bowl until smooth.
Pour in greased 9x9 inch pan.
Bake at 350 degrees for 30-35 minutes.","url":"https://recipe.bluelayer.org/recipe/19206/the-best-gingerbread-youll-ever-have"},{"id":"19169","title":"Mjuktunnbrod (Swedish Flat Bread)","ingredients":"cream, sour, cultured
salt, table
syrups, corn, light
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Mix sour cream and corn syrup together.
Sift together salt, baking soda and flour.
Mix all ingredients together.
Seperate into 20 balls.
Roll each one out flat.
Fry in a flat, dry skillet.
Keep oven on warm and as each one is finished place on a oven safe plate inside.
Serve quickly, spread butter on the bread and put in warm ground sausage and your favorite cheese.","url":"https://recipe.bluelayer.org/recipe/19169/mjuktunnbrod-swedish-flat-bread"},{"id":"19167","title":"Steamed Breakfast Bread in 10 minutes","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the dry ingredients in a bowl and mix well.
Stir in the milk until thickened, then pour it into moulds.
Put water in a pot (to a height of the first joint of your finger).
Place the steamer in the pot, and steam for 10 minutes on medium to high heat for a fluffy finish.
They're done when a skewer poked through the middle comes out clean.","url":"https://recipe.bluelayer.org/recipe/19167/steamed-breakfast-bread-in-10-minutes"},{"id":"19159","title":"Miss Liddie Weldon's Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
cornstarch
spices, ginger, ground
spices, ginger, ground
spices, ginger, ground","directions":"Preheat oven to 375 degrees.
Cream together all ingredients in mixture, maybe take up to 5 minutes of steady working.
While you work the dough, it is helpful to ling a little Scottish song- the shortbread depends on this for it's authenticity.
Pat into two 3-inch cirles that are 1-inch thick, or shape it however you want.
Prick it all over to keep it from rising too much.
Refrigerate for 30 minutes to let the dough relax.
Bake for 5 minutes, then reduce oven tempurature to 300 degrees for 30-40 minutes.
Remove from the over and sprinkle with granulated sugar.
If baked in rounds, cut into wedges.","url":"https://recipe.bluelayer.org/recipe/19159/miss-liddie-weldons-shortbread"},{"id":"19133","title":"Basic Bread Dough","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in a bread machine, and leave it up to the machine until the end of the 1st rise.
(If you prefer to knead by hand, please do so.)
Deflate from the dough and cut into 12 pieces while weighing it.
Round off each piece of dough smoothly, and rest 15 minutes (cover with a tightly wrung out damp cloth to keep them from drying out).
Press the dough lightly to deflate it, shape the dough as you like with various toppings or fillings.
Mist with water and allow to rise a second time for 20 minutes.
Mist with water again and bake in the preheated oven at 210C for 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/19133/basic-bread-dough"},{"id":"19129","title":"Bacon Wrapped Breadsticks","ingredients":"seeds, sesame seeds, whole, dried
bacon, meatless
cheese, parmesan, hard","directions":"Preheat oven to 350 degrees F.
Wrap breadsticks in bacon.
Place on cookie sheet and bake for 30 minutes.
Dredge through Parmesan while hot.
Allow to cool and crisp, then serve.","url":"https://recipe.bluelayer.org/recipe/19129/bacon-wrapped-breadsticks"},{"id":"19116","title":"Honey Of An Oatmeal Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in the order suggested by the manufacturer.
Select Light Crust or Basic setting, and press Start.","url":"https://recipe.bluelayer.org/recipe/19116/honey-of-an-oatmeal-bread"},{"id":"19113","title":"Sunflower and Grains Bread","ingredients":"oats
milk, buttermilk, fluid, cultured, lowfat
oil, canola
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry
seeds, sunflower seed kernels, dried
raisins, seeded","directions":"Pleace oats in shallow baking pan; bake in 350 degree oven for 15 minutes or until light brown, cool.
Add all ingredients to a 1 1/2 or 2- pound bread machine according to manufacturer's directions.
Slect whole wheat or basic white bread cycle and desired color setting.","url":"https://recipe.bluelayer.org/recipe/19113/sunflower-and-grains-bread"},{"id":"19103","title":"Healthy Whole Wheat Dinner Rolls","ingredients":"yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
egg substitute, powder
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix milk, yogurt, honey and margarine in a small mixing bowl, heat in microwave for 1 minute.
Stir until the butter is melted.
Place ingredients into bread machine and select the dough cycle.
When the cycle is finished, shape dough into equally sized rolls.
(I make 18).
Place in lightly greased muffin pans.
You can also use a cookie sheet, but in the muffin pans they keep their shape better.
Cover the rolls with a damp dish towel or cloth and let rise for about a half hour.
Placing them to rise on the stove top while preheating the oven will help them rise.
Bake at 350 for 15-20 minutes or until golden brown.
Serve while warm for best taste.","url":"https://recipe.bluelayer.org/recipe/19103/healthy-whole-wheat-dinner-rolls"},{"id":"19090","title":"Jarlsberg Cheese Dip","ingredients":"cheese, parmesan, hard
onions, raw
salad dressing, mayonnaise, regular","directions":"Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam).
Mix all ingredients together well and place in prepared baking dish.
Bake for 45 minutes.
Serve warm with crackers, bread, pita chips.","url":"https://recipe.bluelayer.org/recipe/19090/jarlsberg-cheese-dip"},{"id":"19088","title":"Chicken Angelo(7ww Points)","ingredients":"mushrooms, white, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
egg substitute, powder
delallo, italian seasoned breadcrumbs,
margarine, regular, 80% fat, composite, stick, without salt
cheese, mozzarella, low sodium
soup, chicken broth or bouillon, dry
egg substitute, powder","directions":"Place half of the mushrooms in a 13x9x2\" baking dish.
Dip chicken in egg substitute; roll in bread crumbs.
In a skillet, melt the margarine over medium heat.
Brown chicken on both sides; place on top of mushrooms.
Arrange remaining mushrooms over the chicken; top with cheese slices.
Add broth to pan.
Bake at 350 for 30-35 minutes.
While chicken is cooking, boil noodles according to package directions, omitting oil and salt.
Drain.
Serve chicken over hot noodles.","url":"https://recipe.bluelayer.org/recipe/19088/chicken-angelo-7ww-points"},{"id":"19087","title":"Peanut Butter Bread for Machine","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
peanut butter, smooth style, without salt
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".
Makes one regular loaf.","url":"https://recipe.bluelayer.org/recipe/19087/peanut-butter-bread-for-machine"},{"id":"19086","title":"Bergy Dim Sum #7, Mandarin Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, sesame, salad or cooking","directions":"Put unsifted flour in a bowl.
Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes).
When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer).
Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough.
Cover the dough and let it rest for 30 minutes.
Roll dough into a cylindrical shape and cut into 10 equal pieces.
Keep covered with plastic wrap to prevent drying out.
Take one slice at a time and cut in two equal pieces.
On a lightly floured board roll each piece into a 3\" circle.
Brush one side of one of the 3\" circle pancakes with Sesame oil, brush the oil right to the edge.
Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across.
They must be very thin.
Cover with plastic as each is made.
When they are all rolled out heat a skillet or griddle, do not grease it.
Put pancakes one at a time on the ungreased surface.
Cook over low heat until pancake developes small bubbles.
Turn frequently so that both sides are cooked (You'll see a few golden spots).
Remove from pan and gently pull the two pancakes apart.
This should go very easy because of the sesame oil that you brushed between them.
Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out.
These pancakes will keep several days in the refrigerator.
To reheat arrange pancakes in a steamer lined with a clean tea towel.
Cover and put over simmering water for a minute or two.
To serve fold pancake into quarters.
The pancakes should be soft and pliable.","url":"https://recipe.bluelayer.org/recipe/19086/bergy-dim-sum-7-mandarin-pancakes"},{"id":"19071","title":"Pioneer Irish Soda Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
butter, without salt","directions":"Preheat oven to 425 degrees F.
Add vinegar to milk and set aside.
Mix together flour, baking soda, cream of tartar and salt.
Rub in butter with your fingertips.
Add milk mixture to flour mixture and a little at a time and stir in to form
the dough.
Shape the dough into a flat circle about 2 inches thick on a lightly
greased cookie sheet.
Bake in oven for 30 minutes.
Eat the bread while it's fresh and warm.","url":"https://recipe.bluelayer.org/recipe/19071/pioneer-irish-soda-bread"},{"id":"19059","title":"Basic Square Bread Loaf","ingredients":"wheat flours, bread, unenriched
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in a bread machine, and select the \"dough only\" program.
(Or you can just bake it in the bread machine instead of in a square bread pan.)
When the dough-kneading program is over, take the dough out and round it off so that the surface is smooth and taut.
Cover with a tightly wrung out wet kitchen towel, and leave to rest for 15 minutes.
Punch the dough down to deflate it and round it off again.
Put the dough into an oiled or greased bread pan.
(*See Step 8)
Cover with the lid, and leave in a warm place or use your oven's bread-rising setting to let it rise (2nd rising).
When the dough has risen to fill the pan about 80% of the way, bake in a pre-heated 190C oven for 30 minutes.
When it's done, take the lid off and drop the pan from about a 10-20 cm height a few times to 'shock' it.
Take the bread out of the pan, and it's done.
If you leave it to cool on a rack loosely covered with plastic, the bread will become moist and easy to slice.
When oiling or buttering the pan during Step 3, a spray type oil like this is convenient to use.","url":"https://recipe.bluelayer.org/recipe/19059/basic-square-bread-loaf"},{"id":"19056","title":"Artichoke Chili Dip Recipe","ingredients":"artichokes, (globe or french), raw
peppers, sweet, green, raw
cheese, parmesan, hard
snacks, tortilla chips, light (baked with less oil)","directions":"Combine the minced artichoke hearts, minced chili pepperrs, cheese, and mayonnaise.
Turn mix into an 8-inch round baking dish.
Bake in a 350 degree oven about 20 min or possibly until heated through.
Serve hot with tortilla chips and breadsticks.
Makes about 2 3/4 c..
BH&G","url":"https://recipe.bluelayer.org/recipe/19056/artichoke-chili-dip-recipe"},{"id":"19047","title":"Shortbread","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
vanilla extract","directions":"Cream softened butter and sugar until no lumps remain.
Add vanilla and salt to butter and sugar mixture.
Blend till smooth.
Add flour in increments and blend till smooth.
Pat down in a buttered 8 inch round pan.
Chill in refrigerator for 45 minute.
Bake in lower rack of oven, 300 degrees, 45 min until light golden brown on top.
Cut into 8 wedges while still hot.
Cool before serving.
It will fall apart if you try to handle it hot!","url":"https://recipe.bluelayer.org/recipe/19047/shortbread"},{"id":"19035","title":"Low Fat Cranberry Almond Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
orange juice, raw
orange juice, raw
oil, olive, salad or cooking
egg substitute, powder
cranberries, dried, sweetened
nuts, almonds","directions":"Preheat oven to 350 degrees F.
Mix all ingredients in a large bowl until well blended.
Spray loaf pan(s).
If making one normal sized loaf, cook 55 mins or until a toothpick inserted in the center comes out clean.
When making mini loaves, cook 30 minutes.","url":"https://recipe.bluelayer.org/recipe/19035/low-fat-cranberry-almond-bread"},{"id":"12942","title":"Carrot Thyme Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
spices, thyme, dried
salt, table
water, bottled, generic
carrots, raw
oil, olive, salad or cooking","directions":"Place the ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Basic Bread setting, and then press Start.
Allow the loaf to cool before slicing.","url":"https://recipe.bluelayer.org/recipe/12942/carrot-thyme-bread"},{"id":"19026","title":"Cheesy Bread!","ingredients":"fresh red onions,
wheat flours, bread, unenriched
cheese, mozzarella, low sodium
salad dressing, mayonnaise, regular
spices, basil, dried
spices, garlic powder","directions":"Heat oven to 350 degrees F.
Slice loaf into 16 equal parts cutting through to within 1/2\" of bottom of loaf.
Combine remaining ingredients; mix to blend.
Spread cheese mixture on cut surfaces of bread.
wrap loaf in foil.
Bake at 350 degrees F., for 25 minutes or until heated through.","url":"https://recipe.bluelayer.org/recipe/19026/cheesy-bread"},{"id":"19024","title":"Peppery Onion Bread - Abm","ingredients":"water, bottled, generic
butter, without salt
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, pepper, black
spices, garlic powder
onions, raw
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine in order suggested by manufacturer.
Select basic bread machine setting.
Check dough after a few minutes of mixing, adding water or flour, as needed.","url":"https://recipe.bluelayer.org/recipe/19024/peppery-onion-bread-abm"},{"id":"19006","title":"Bread With Tahini And Syrup Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
syrup, maple, canadian
syrup, maple, canadian","directions":"In a large bowl, combine flour, salt and butter.
Mix lightly with your fingertips till dough forms pea-sized pcs.
Stir in lowfat milk and lightly knead till dough forms a ball.
Transfer dough to a buttered bowl, cover with plastic wrap, and let rest 1 hour.
On a lightly floured board, shape dough into a log and divide into 8 pcs.
Roll each piece into a ball and place on the floured board under a slightly damp towel for 30 min.
Stir together the tahini, maple syrup and melted butter, and set aside.
Roll four of the dough balls into 7-inch rounds, and coat the surface of three of the rounds with a thin layer of the tahini mix and stack them on top of each other.
Place the fourth, uncoated round on top and press the edges together to seal the stack.
Place a towel over the top and repeat process with remaining four dough balls.
(You should have extra tahini mix left over.)
Let them rest for 30 min.
Place one of the stacks on a lightly floured board, sprinkle with a little flour and gently roll into a larger 9-inch round, about 1/4-inch thick.
Spread half of the remaining tahini mix over the top, and roll up like a jelly roll.
Use a sharp knife to cut into 4 pcs and place them under a towel.
Repeat with remaining round.
Let them rest for 15 min, then roll each piece of dough into a 6-inch square.
Heat a cast-iron skillet or possibly griddle over medium heat and brush lightly with the melted butter.
Place one square of dough in the skillet and cook for about 1 minute, or possibly till dough begins to bubble and turn light brown.
Brush bread lightly with melted butter, flip and bake other side for 30 seconds to a minute, or possibly till slightly crisp on the outside but still soft.
Transfer bread to a plate, cover with foil to keep hot, and cook remaining bread.
Serve warm, drizzled with hot maple syrup.
This recipe yields 8 squares.","url":"https://recipe.bluelayer.org/recipe/19006/bread-with-tahini-and-syrup-recipe"},{"id":"18998","title":"Waste-free Bread Rolls with Raisin Leaven","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"Mix all of the ingredients aside from the unsalted butter together in a bowl, and put it out onto a surface to knead it.
(The raisins are dehydrated enough so that you won't be able to smash them, so the dough will be a bit crumbly at this point.)
Knead the unsalted butter and Step 1 together.
Squish the raisins with the palm of your hand, and knead like a washing machine while pressing down on it against the surface.
Gather it all up once it has mixed throughout, cover it with the palm of your hand, and knead by rolling it up against the surface while pressing down on it with your weight.
Close the underside once the surface is no longer rough and it has all mixed together nicely, and smooth out the surface.
Put in a bowl and cover with wrap.
The first rise is complete once it has swelled to 2 times the size.
(For those of you that are worried about this drying out the bread, place it into a plastic bag or styrofoam container with a cup of lukewarm water and let it rise.)
Divide into 6 equal portions with a scraper.
Gently stretch out the dough, and roll it up.
Sprinkle with a bit of flour if it sticks to your hands.
Flip the bowl upside down that you used to let this rise in to prevent the dough from drying out, and let it rise for 20 minutes.
Gently remove more gas from the dough and roll it back up, and making them round again.
Line them up with the seams facing down onto a cookie sheet lined with parchment paper.
Place the whole pan into a large plastic bag along with a cup of lukewarm water to prevent it from drying out, and let it rise for the second time.
The second rise is done once it reaches about 2 times the size.
Bake in an oven preheated to 190C for 14 minutes.
(Adjust according to your oven.
They look better and will cook more evenly if a round pan is used.)
It is done.
This is a cross section.
The outside is crispy, and the inside is fluffy and chewy when freshly baked.","url":"https://recipe.bluelayer.org/recipe/18998/waste-free-bread-rolls-with-raisin-leaven"},{"id":"18993","title":"New York Rye Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
spices, caraway seed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
vital wheat gluten
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in to your bread machine in the order specified by your machine's manual.
Set the cycle to Basic or White.","url":"https://recipe.bluelayer.org/recipe/18993/new-york-rye-bread"},{"id":"18978","title":"American Indian Hopi Blue Corn Mush \"Savory Way\" Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking","directions":"Bring water to a boil in a saucepan, add in salt to taste, and whisk in the cornmeal.
Lower the heat and stir the cornmeal for 10 min or possibly till it tastes done.
The coarser the meal, the longer it will take.
Pour the cooked cereal onto a cookie sheet or possibly into a bread pan and set it aside to cold for an hour or possibly so or possibly till hard.
Once it has cooled, slice it into pcs for frying.
Fry the slices in butter or possibly oil in a nonstick pan till lightly crisped on both sides.
If this is to be eaten as a savory, sprinkle a little red chili or possibly paprika on top just before serving.
This is cooked like cornmeal mush, molded in a bread pan, and then sliced and fried.
It is delicious with a clear corn flavor and odd purple-blue color.
It's good with Large eggs and bacon, or possibly with butter.","url":"https://recipe.bluelayer.org/recipe/18978/american-indian-hopi-blue-corn-mush-savory-way-recipe"},{"id":"18976","title":"Perfect Whole Wheat Hamburger Buns","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a bowl of standing mixer, add water, yeast, honey, butter and salt, and stir with rubber spatula until well mixed.
Add the barley flour, wheat germ, and 1 cup of each whole wheat and white flours, and mix well.
Add the remaining flour, turn on the mixer on low-speed, knead until the dough is smooth and elastic, 6 to 8 minutes.
Transfer the dough to a floured working surface or cutting board.
Knead the dough until soft and smooth, 25 to 35 seconds.
Arrange the dough in a lightly greased bowl.
Cover with the plastic wrap or damp kitchen towel.
Allow to rise in a warm area until the dough has doubled in volume, 50 to 60 minutes.
Gently punch down the dough, then shape it.
Sprinkle fine cornmeal over two baking sheets.
Cut the dough into 16 4-ounce pieces.
Roll each portion of dough into a ball on a cutting board or working surface.
Loosely cover each baking sheet with a plastic wrap or a damp kitchen towel.
Let rise in a warm place for about 20 minutes until almost doubled in volume.
Preheat the oven to 375F (190C).
Bake until golden brown, 15 to 20 minutes.
Transfer the bread right away to a wire rack.
Let cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/18976/perfect-whole-wheat-hamburger-buns"},{"id":"18960","title":"Whole Wheat Flatbread (Chapati)","ingredients":"semolina, unenriched
salt, table
oil, canola
water, bottled, generic","directions":"Combine flours and salt in a large mixing bowl.
Mix in oil and water to form a stiff dough, adding more water if necessary.
Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes.
Return dough to bowl, cover with a towel and set aside in a warm place for one hour.
Turn dough out onto a lightly floured surface and divide into 14 equal portions.
Roll each piece into a ball and cover with a damp towel.
Heat an ungreased griddle or large frying pan over medium heat.
Working with one ball of dough at a time, flatten it, then roll into a 6 inch circle, using only enough flour to keep dough from sticking.
When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan.
Cook until brown spots appear, about one minute.
Flip dough over and cook on other side.
(Chapati may puff up while cooking.)
Cover and place in a warm oven while cooking remaining chapatis.","url":"https://recipe.bluelayer.org/recipe/18960/whole-wheat-flatbread-chapati"},{"id":"18952","title":"Cauliflower Gratin","ingredients":"cauliflower, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, nutmeg, ground
cheese, gruyere
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,","directions":"Preheat the oven to 375F Bring a large pot of salted water to boil.
Boil the cauliflower florets until they just begin to soften, about 5 minutes.
Meanwhile, melt 2 tablespoons of butter in a sauce pan, then whisk in the flour.
Cook for 2-3 minutes, whisking constantly, until the raw cereal taste cooks out.
Add the warm milk (little by little at first), whisking constantly.
Bring to a boil and cook until the mixture thickens, 1 to 3 minutes.
Remove from the heat and add 1 teaspoon salt, the pepper, 1/2 cup of each cheese, and nutmeg.
Stir well to incorporate.
Pour 1/3 of the sauce into an 8 x 11 inch baking dish, then add the cauliflower pieces.
Cover with the remaining sauce.
Stir together the remaining cheese with the bread crumbs, then spread evenly over the top.
Melt the remaining two tablespoons butter and drizzle over the top.
Bake for 25-30 minutes, until the top is browned.
If your dish is broiler-safe, run it under the broil for a minute or two to get it extra-crispy.","url":"https://recipe.bluelayer.org/recipe/18952/cauliflower-gratin"},{"id":"18951","title":"Simple Oven-Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
salt, table
spices, pepper, black
bread crumbs, dry, grated, plain
cornstarch","directions":"Rinse and pat-dry chicken pieces.
Melt the butter in a saucepan.
Mix the salt, pepper, bread crumbs and cornstarch thoroughly.
Dip each piece of chicken into the melted butter and then into the bread crumb mixture.
Place the chicken pieces skin-side down, in a shallow baking pan.
Bake in a 350 degree oven for 45 minutes, then turn each piece of chicken over, skin-side up, and continue cooking for another 25 minutes, or until each piece is richly browned and can be easily pierced with a fork.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/18951/simple-oven-fried-chicken"},{"id":"18947","title":"Puffy and Chewy Pita Bread with All-Purpose Flour","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking","directions":"Add dry yeast and honey to boiling water cooled to the touch, then let sit for 10 minutes.
Combine the all-purpose flour, baking powder and salt in a bowl.
Add the yeast mixture and knead with your hands.
When well incorporated, add olive oil.
Knead until smooth, wrap in plastic wrap, put in a double boiler and allow it to rise (until it rises 1.5 times higher).
Lightly knead, then cut into thirds with a knife.
Cover with a damp kitchen towel, then let sit for 10 minutes.
With a rolling pin, roll out to 15-cm diameter circles.
Place on parchment paper, cover with a dry kitchen towel, then let sit for 15 minutes.
Place a piece of parchment paper over the dough, flip them over onto it, then bake in oven preheated to 230C for 2 to 3 minutes.
Remove them when they puff up, then cover with a damp towel until the cool.
Transfer to stock bags once they cool.
Lightly reheat in the oven then load them up.
I enjoyed mine with such fillings as Spicy Meat for Taco Rice (See.","url":"https://recipe.bluelayer.org/recipe/18947/puffy-and-chewy-pita-bread-with-all-purpose-flour"},{"id":"18933","title":"BBQ Chicken Bites","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
sauce, barbecue
salt, table
spices, garlic powder
spices, pepper, black
spices, pepper, red or cayenne
oil, corn, peanut, and olive","directions":"Pre-heat oven to 350F
Cut chicken breast into 8 evenly sized chunks.
Mix flour, ground black pepper, salt, and garlic powder.
Dip chicken into oil, then place on pan.
Discard remaining oil.
Scoop breading mixture into metal sifter.
Sprinkle onto chicken, while covering sides and top.
Place pan in oven for 15 minutes.
Remove, drizzle bites with BBQ sauce, and return to oven for 5 minutes.
Remove from oven, plate, and sprinkle crushed red pepper over top.","url":"https://recipe.bluelayer.org/recipe/18933/bbq-chicken-bites"},{"id":"18926","title":"Brown Bread With Smoked Salmon Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
lemon juice, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cheese, parmesan, hard","directions":"Preheat oven to 400 degrees F.
Combine the lowfat milk and lemon juice to create sour lowfat milk.
Mix the flours, baking soda, and salt in a bowl.
Make a well in the middle and stir in the sour lowfat milk vigorously to make a thickish dough.
Turn dough out onto a floured board and form into a round cake about 2inches high and 7inches in diameter.
Hot an 8inch cast iron skillet or possibly cake pan in the oven for 3 min.
Take it out, grease and flour it, and place the round dough @cake in the pan.
Using a wet paring knife, make a cross cut on the top of the dough.
Cover the pan and bake in the oven for 40 min.
Remove from the oven and wrap bread in a clean tea towel to cold, 5 to 6 hrs.
Serve with smoked salmon and cream cheese.
Yield: 1 round loaf","url":"https://recipe.bluelayer.org/recipe/18926/brown-bread-with-smoked-salmon-recipe"},{"id":"18924","title":"Cinnamon-Raisin Bread with Walnuts","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
raisins, seeded
nuts, pecans","directions":"Pour 1 1/2 cups warm (105 to 115F) water into a large warmed mixing bowl.
Add the yeast and sugar; stir and let stand for 5 minutes, until the yeast begins to bubble.
Add the cinnamon, salt, butter, and whole wheat flour.
Beat until smooth.
Stir in 1 cup bread flour and mix until blended.
Cover and let stand for 15 minutes.
Stir in the remaining 1 cup bread flour to make a smooth dough.
Turn the dough out onto a lightly floured board and knead, adding flour if necessary, for about 5 minutes, until smooth and springy.
Knead in the raisins and nuts.
Wash the bowl, grease it, and place the dough back in the bowl.
Turn it over to grease the top.
Cover and let it rise until doubled, about 1 hour.
Shape into a smooth round loaf and place smooth side up onto a lightly greased rimless baking sheet.
Cover and let rise in a warm place for 45 to 60 minutes or until almost doubled.
Position the oven racks so that the top rack is in the center of the oven.
Preheat the oven to convection bake at 325F.
Bake on the center rack of the oven for 30 to 35 minutes or until a wooden skewer inserted into the center of the bread comes out clean and dry.
Remove the bread from the baking sheet and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/18924/cinnamon-raisin-bread-with-walnuts"},{"id":"18906","title":"Bread Machine Naan","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
seeds, sesame seeds, whole, dried","directions":"Add all ingredients except the butter and black sesame seeds in the order recommended for your bread machine.
Process using the dough cycle.
Preheat the oven to 450 degrees F. When the dough cycle ends, remove the dough from the machine and divide into 8 pieces.
On a floured surface with a floured rolling pin, roll each piece into an 8-by-4-inch oval.
Cover and let rise 20 minutes, or until doubled.
Melt the butter for the topping.
Brush the top of each naan with butter and sprinkle witht sesame seeds.
Bake 7 to 10 minutes, or until golden.
Lightly brush the bottom of each naan with water, stack, and cover, or eat as soon as they are cool enough to handle.","url":"https://recipe.bluelayer.org/recipe/18906/bread-machine-naan"},{"id":"18891","title":"Cream Scones","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture.
Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
Preheat the oven to 350& #730F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart; Brush the scones with milk and sprinkle with the sugar.
Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.","url":"https://recipe.bluelayer.org/recipe/18891/cream-scones"},{"id":"18881","title":"Holiday Shortbread Slice","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cherries, sweet, raw
pineapple, raw, all varieties
nuts, walnuts, english
raisins, seeded
milk, canned, condensed, sweetened","directions":"Cream butter and brown sugar.
Blend in flour.
Spread into 9x9-inch pan and bake at 350F for 20 minute.
Combine other ingredients and spread over shortbread base.
Bake an additional 30-35 minutes or until golden brown.
Cool.
Dust with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/18881/holiday-shortbread-slice"},{"id":"18874","title":"Peanut Butter Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
peanut butter, smooth style, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in machine in the order suggested by the manufacturer.
Operate machine on regular setting for 1-1/2 pound loaf.
This recipe can also be made with rapid or delayed time bake cycles.","url":"https://recipe.bluelayer.org/recipe/18874/peanut-butter-bread"},{"id":"18834","title":"Flaky Croissants","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
butter, without salt
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Roll out the butter for the butter layer to make 12 cm square.
Wrap with plastic wrap, and refrigerate.
Put the ingredients in a bread maker, and let it knead the dough for about 30 minutes.
Let sit for 30 minutes at room temperature.
Roll into a 1 cm thickness, wrap with plastic wrap, and let it rest for about 1 hour in the fridge.
Roll into a 20 cm square.
Wrap the butter with the dough.
Roll with a rolling pin until it's 20 x 40 cm.
Fold in thirds, and let it rest for 30 minutes in the fridge.
Rotate the dough 90 degrees so the closed edges come to the sides.
Repeat the Steps 6 and 7 3 times in total.
Roll into 20 x 40 cm rectangular with the rolling pin, and cut into 8 triangles with a 8 cm base.
Cut a small slit in the middle of the base.
Stretch the slit towards the sides, and roll it up.
Place the joint parts down, and arrange on a baking sheet.
Proof (2nd proofing) for 1 hour at 30C.
When the proofing is finished, brush with the egg, bake in the oven for about 15 minutes at 210C, and it's done.","url":"https://recipe.bluelayer.org/recipe/18834/flaky-croissants"},{"id":"18830","title":"Simple Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"mix flour and sugar in a bowl.
add butter in in small chunks.
work with hands until you get a fine crumbley mixture that still sets when pressed.
press shortbread mixture onto an ungreased non-stick cookie sheet or pan.
bake for 30mins at 325 (time will vary depending on thickness) watch for it to turn a pale tan color.","url":"https://recipe.bluelayer.org/recipe/18830/simple-shortbread"},{"id":"18822","title":"Best Cafeteria Rolls","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Mix yeast, sugar, salt and warm water together; let sit for 10 minutes.
Add flour, milk powder and butter or oil, mixing well.
Turn out onto lightly floured surface and knead just until dough is no longer sticky.
Place in oiled bowl turning once to coat and cover with plastic wrap for 1 hour or until doubled in bulk.
Deflate dough and turn out onto lightly floured surface.
Divide into 24 pieces and place on a lightly greased sheet pan.
Let rise for 1 hour.
Bake in a preheated 350 degree oven for 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/18822/best-cafeteria-rolls"},{"id":"18779","title":"Joy of Cooking Gingerbread Cookies","ingredients":"butter, without salt
sugars, brown
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cloves, ground
spices, cinnamon, ground
spices, ginger, ground
salt, table
water, bottled, generic","directions":"Pre-heat oven to 350.
Beat softened butter and sugar until creamy.
Beat in molasses.
Combine the dry ingredients.
Add the dry mixture to the butter mixture in three parts, alternating with the water.
On a floured surface, roll the dough to your preferred thickness (recipe makes 8-16 cookies).
Use cookie cutters to shape the cookies.
Place on a lightly greased cookie sheet.
Bake for 8-10 minutes, depending on thickness.
If desired, mix 1/4 cup powdered sugar with a few drops of water and food colouring to make icing, and decorate when cool.","url":"https://recipe.bluelayer.org/recipe/18779/joy-of-cooking-gingerbread-cookies"},{"id":"18772","title":"No-Knead Flatbreads - Master Recipe (Pizza, Naan, Focaccia)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"r>Mixing and Storing the Dough:.
Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
In large plastic storage container (with lid) mix together the flour, yeast, sugar and salt.
Add all the water and olive oil at once and mix with a wooden spoon.
If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together.
Note: kneading isn't necessary.
When everything is uniformly moist without dry patches your mixing is complete.
This should take only a few minutes.
The dough will be wet and loose enough to conform to the shape of its container.
Cover with a lid (not airtight) that fits well on the container.
Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature.
Longer rising times, up to about 5 hours, will not harm the result.
You can use a portion of the dough anytime after this period.
Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature.
So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf!
Dough may be stored in the refrigerator for up to 12 days.
Baking Instructions:.
Naan:.Recipe #387678.
Pizza:.Recipe #387780 or Recipe #363140 on the grill Recipe #322248.
Pizza Roll: Recipe #388861.
Focaccia:.Recipe #387527.
Lavash: Recipe #310451.","url":"https://recipe.bluelayer.org/recipe/18772/no-knead-flatbreads-master-recipe-pizza-naan-focaccia"},{"id":"18753","title":"Olive Bread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
spices, rosemary, dried
olives, ripe, canned (small-extra large)
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"1. in a mixing bowl add 2 cups of flour.
Add the yeast.
Add 1 cup flour.
Cut the butter into slices and add.
Add the sugar.
Add the salt.
Add the olives and rosemary.
Add the warm water.
9. knead until the dough forms a smooth ball and can be shaped.
Add more flour or water as necessary to form a smooth ball.
10. grease a fresh mixing bowl with olive oil and throw the dough ball in turning once so that the dough is covered with olive oil.
11. heat an oven to ~100-110F.
Wet a dish cloth in hot water and cover the bowl with it.
13. place the dough bowl into the warm oven and rise until doubled in size ~1-1.5 hours.
14. punch down and knead int a ball and place on a baking sheet that has been greased with butter.
15. lightly spray the dough ball with water to prevent drying.
16. pre-heat oven to 400F and by the time the oven is up to temperature the bread should have risen a second time.
Bake the bread until golden brown and set aside to dry on a wire drying rack or an oven rack removed and placed on top of the stove.","url":"https://recipe.bluelayer.org/recipe/18753/olive-bread"},{"id":"18749","title":"Marble Rye Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
spices, caraway seed
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix all ingredients except color either by hand or a stand mixer.
Knead until smooth and gluten has developed, add in water of flour as needed.
Dough will be soft and sticky, as this is how rye dough feels It makes a tacky dough, not like white!
This takes about 7'10 minutes.
Put dough in a large, lightly oiled bowl and let rise until it is puffy, about 1 1/2 hours.
Remove, divide in half.
Knead the color into one half.
Roll each half into a 8x11 inch rectangle.
Put one on top of the other, I put the lighter one on the bottom so the lighter color is the outside of the finished loaf.
You, of course can decide for yourself!
Roll into a loaf, jelly roll style, starting with the 8' side, tuck ends inches.
You can either make a free form loaf and put on a parchment lined sheet pan or use a large lightly oiled bread pan.
In either case, cover with a damp towel or a piece of lightly spayed cling film.
Let rise until doubled, approximately 1-11/2.
In the meantime preheat the oven to 400 degrees.
Place the bread in, bake for 15 minutes, reduce heat to 350 and bake for an additional 20-25 minutes, until it has an internal temperature of 190 F, or sounds hollow when tapped.
Remove and cool completely on a wire rack.
You can easily omit the dry milk, it is only there for nutrition and it makes for a more tender crumb.
Also, the coffee is only to darken one half, so you get the different colors.
You can't taste it!
Some recipes call for cocoa,which I think you can taste, others for caramel coloring.
I simply think instant coffee is easier.","url":"https://recipe.bluelayer.org/recipe/18749/marble-rye-bread"},{"id":"18748","title":"Mushrooms and Oysters","ingredients":"mushrooms, white, raw
butter, without salt
delallo, italian seasoned breadcrumbs,
sauce, oyster, ready-to-serve
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized","directions":"Slice mushrooms and saute in 2 Tblsp.
butter 2 minutes.
Line bottom of a greased casserole with 1/3 of crumbs, add a layer of sliced mushrooms and dot with 1 Tblsp.
butter; add another layer of crumbs, then oysters, remaining sliced mushrooms and a final layer of crumbs.
Pour milk, cream and remaining 5 Tblsp.
melted butter over top.
Bake in 350* oven 25 minutes.","url":"https://recipe.bluelayer.org/recipe/18748/mushrooms-and-oysters"},{"id":"18745","title":"All In One Shortbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Put the ingredients in a food processor and process till the mix resembles breadcrumbs.
Press the mix lightly in to a greased 7\"x10\" Swiss roll tin.
Bake at 180 C/350 F/gas mark 4 for 15-20 min or possibly till pale brown.
Mark into sections and leave to cold.
NOTES : This is one of the fastest biscuit recipes ever!
The all in one method yields a crispier texture than a traditional shortbread but is equally delicious","url":"https://recipe.bluelayer.org/recipe/18745/all-in-one-shortbread-recipe"},{"id":"18739","title":"Anadama Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
molasses
salt, table
butter, without salt","directions":"Place cornmeal into bowl.
Carefully pour boiling water into cornmeal, stirring to make sure it is smooth.
Let stand to cool for about 30 minutes.
Stir in molasses, salt and butter.
Place yeast in pan, then bread flour, the cornmeal mixture.
Select white bread and push \"start\".","url":"https://recipe.bluelayer.org/recipe/18739/anadama-bread"},{"id":"18714","title":"Focaccia recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
beverages, ovaltine, classic malt powder
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"For the Biga: dissolve the yeast in the water then mix with the flour until all the flour is absorbed.
Cover and leave in a cool place overnight.
Longer fermentation will give a more complex flavour and add a little acidity to the bread.
In this case you can refrigerate the biga and leave it for up to 72 hours.
For the dough: this bread requires a hot oven but the long bread making process will give you plenty of opportunity to build your fire.
The ideal oven will be at 230C/450F falling slowly.
Build up the fire until the oven is at an even 230C/450F which will take about 60 minutes.
When it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook.
Keep the door shut to keep the heat in the oven.
Mix together the water with the malt extract, one third of the olive oil and the yeast.
Mix the salt with the flour then add this to the biga along with the liquid.
Mix together with your hands until you have a soft, sticky dough.
Don't panic at the stickiness of the dough at this stage.
Knead the sticky dough on a clean surface, resisting the temptation to add more flour, until it is silky, smooth and springy.
You may get messy to start with but stay with it.
Tip the remaining olive oil on to a lipped tray and rub it so that the tray is coated.
Place the kneaded dough on to the tray.
Cover with clingfilm and leave for 1 hour in a warm place.
Pat the dough out into a rectangle in the oiled tray and fold it over in thirds giving a little stretch in each direction.
Flip the dough over so that the seam faces downwards.
This stretching and folding helps to create an open texture in the bread and incorporates more oil.
Cover again and then repeat this patting out and folding every 30-40 minutes another 3 times.
Each time you are gently stretching and folding the dough rather than knocking out the gas.
The dough will become huge.
Cut the dough into three equal pieces taking care not to lose too much gas in the process.
Dimple the surface with your fingertips to gently flatten and expand the breads, each should measure about 30x20cm/12x8\".
Cover the dough and leave for another 15 minutes.
Drizzle with a little more olive oil and sprinkle coarse sea salt over the surface then make deep impressions with your fingertips.
At this stage you can add any other toppings but keep it simple eg rosemary, sage, pitted olives or sesame seeds are all traditional toppings.
Open the oven door and use your well-floured wooden peel to place the dough directly on to the floor of the oven.
Shut the door and bake for 12-18 minutes or until the upper surface is a deep golden brown.
Open the oven door and use your wooden peel to take the loaves out and leave them to cook on a wire rack.
This is delicious served with a fish soup and salad or with roast chicken, roast summer veggies and rocket salad.","url":"https://recipe.bluelayer.org/recipe/18714/focaccia-recipe"},{"id":"18711","title":"Virtually Fat-Free Zucchini Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
egg substitute, powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
pumpkin, raw","directions":"Preheat oven to 350 degrees.
Spray a small loaf pan with nonstick cooking spray.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
In another small bowl, combine the liquid egg product, applesauce and zucchini.
Add the wet ingredients to the dry ingredients and using an electric mixer, mix until well blended.
Pour mixture into loaf pan and spread evenly- can sprinkle a little sugar and cinnamon on top if desired.
Bake 45-50 minutes, or until a toothpick comes out clean.","url":"https://recipe.bluelayer.org/recipe/18711/virtually-fat-free-zucchini-bread"},{"id":"18704","title":"Luncheon Casserole Recipe","ingredients":"butter, without salt","directions":"Saute/fry celery and peppers in butter.
Make white sauce.
Layer fish or possibly chicken, celery, pepper, pimento, nuts, Large eggs, and mushrooms.
Pour white sauce over top of casserole.
Top with bread crumbs.
Bake in 350 degree oven for 50 min.
Yield: 10 generous servings.","url":"https://recipe.bluelayer.org/recipe/18704/luncheon-casserole-recipe"},{"id":"18701","title":"Deviled Round Steak","ingredients":"beef, grass-fed, ground, raw
butter, without salt
sauce, worcestershire
mustard, prepared, yellow
spices, curry powder
delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, black","directions":"Preheat grill.
Trim excess fat from round steak.
In a small bowl, mix together butter, worcestershire sauce, dry mustard, curry powder, bread crumbs, salt and pepper.
Set mixture aside.
Place steak on grill over med heat.
Grill 3-5 minutes for rare or till it's cooked to your preference, turning occasionally.
Cooking time will depend on your personal preference and how your grill cooks.
Remove from grill.
Spread one side of steak with 1/2 of the butter mixture.
Return to grill, butter side up and grill 2-3 minutes more.
I just left the lid of my indoor grill up.
Remove from grill, turn over and spread remaining butter mixture on the other side.
Let the butter melt just a bit and serve.","url":"https://recipe.bluelayer.org/recipe/18701/deviled-round-steak"},{"id":"18689","title":"Shortbread Cloud Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, salted
sugars, powdered
vanilla extract
mini semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.
Line baking sheets with parchment paper
Beat butter and sugar until light and fluffy
Slowly add in flour until blended
Add and mix in mini chocolate chips
Roll into 1 inch ball and place on prepared baking sheets.
Bake about 10 minutes.
Cool in pan 2 minutes,then transfer to racks to cool
Melt chopped chocolate
Drizzle cookies with chocolate, chill just to set chocollate","url":"https://recipe.bluelayer.org/recipe/18689/shortbread-cloud-chip-cookies"},{"id":"18680","title":"Mum's Simple Economy Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 250C
Sift flour and salt in a bowl.
Rub in the butter with your fingertips, until it resembles breadcrumbs.
Make a well, and add almost all of the milk.
(Reserve about a tbs) With a butter knife, quickly work in the milk to the flour, making a dough.
On a lightly floured surface, knead the dough very lightly.
Flatten gently with your hands to 1.5cm thick
Use a round cutter to cut out discs.
On a buttered tray place scones next to each other.
Brush with reserved milk.
Bake for 10 minutes, or until scones sound hollow when tapped.
Serve with tea, whipped cream and strawberry jam and you have Devonshire tea.
Or add herbs/grated cheese for savoury scones to serve with soups and casseroles.","url":"https://recipe.bluelayer.org/recipe/18680/mums-simple-economy-scones"},{"id":"18671","title":"Yankee Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
salt, table
bananas, raw
milk, buttermilk, fluid, cultured, lowfat
molasses
dates, deglet noor","directions":"Preheat oven to 350F and lightly grease/flour three one-pound cans.
Mix dry ingredients together; stir in remaining ingredients.
Turn into prepared pans and bake 45 minutes or until loaves test done.
Cool 10 minutes; turn out of cans and serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/18671/yankee-banana-bread"},{"id":"18669","title":"Soft Yogurt Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, canned, condensed, sweetened
salt, table
yogurt, greek, plain, nonfat
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Put all ingredients listed until the dry yeast in a bread machine and let the bread machine do the job until the 1st proofing.
Then throw in the butter after 5 minutes.
Check the dough with your finger and let the dough sit a little bit more if it is not ready.
When the dough is ready, punch down the dough, divide it into two rounded portions.
Let the dough sit for another 15 minutes.
Shape.
Roll out the dough to be 20cm x 25cm long.
Try to roll the dough into a square.
Roll up the dough and seal the ends tightly.
Let it sit for another 7 to 8 minutes.
Roll the dough to be even longer.
Place both of your palms on the middle of the dough and roll out while widening the spaces between your hands.
Roll the dough until it is 40cm long.
Place the dough vertically and stick both upper ends together.
Then twist the dough 3 to 4 times and make a twist.
Stick the ends of the twist together.
I could twist 4 times this time.
It looks like this.
It looked cute when I twisted it 3 times.
Make it as you like.
Place the dough in a bread tray coated with oil.
When the dough is too long for the mold, hold both ends of the dough and twist it while pushing both ends towards the middle to make it shorter.
Let the dough sit for the 2nd proofing until the dough rises up a little above of the bread tray.
Preheat the oven to 180C.
Reduce the oven temperature to 160CC and bake for 10 minutes.
Then bring up the oven temperature again to 180C and bake for another 17 minutes.
Cover the bread with an aluminum foil if it seems to be over browning.
When the bread is ready, drop the bread in the tray from about 15cm above to eliminate air pockets.
Take the bread out of the tray and let it cool down, then it is ready.
This picture is of bread the day after baking.
It is still fluffy and moist.
I just ate it as is without spreading anything on or toasting it.
The refreshing taste is good for breakfast.
For 1 loaf of hearth shape bread, bake in a 170C oven for 28 minutes.
For 8 round rolls, bake in 180C for 13 minutes.","url":"https://recipe.bluelayer.org/recipe/18669/soft-yogurt-bread"},{"id":"18665","title":"Cheese Chive Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
chives, raw
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Place in order given in bread machine.
Follow manufactures directions to complete.","url":"https://recipe.bluelayer.org/recipe/18665/cheese-chive-bread"},{"id":"18663","title":"100% Whole Wheat, Multipurpose Dough - Pizza, Buns, Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey","directions":"Mix ingredients well (add salt and yeast at different times) and let rest 5 minutes.
Knead by dough hook for 7 - 8 minutes.
Stretch and fold and place in an oiled container to rest.
After 10 minutes, stretch & fold again.
Do the same two more times and place in fridge.
After an overnight stay in the fridge (up to 3 days) divide the dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns or a combination of both.
For pizza dough, place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so.
Thaw in the fridge overnight.
Roll each piece of dough for bun into balls and press or roll into round flats 3.5 \" to 4\" in diameter.
Repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes.
Preheat oven to 375 F.
When risen to 1.5 the original volume, place into the oven.
Bake 8 minutes and rotate.
Bake 4 to 6 more minutes until the rolls are 200 F internally.","url":"https://recipe.bluelayer.org/recipe/18663/100-whole-wheat-multipurpose-dough-pizza-buns-bread"},{"id":"18662","title":"Buttery Bread Sticks","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the margarine in a 9 x 13 rectangular pan and place in a 425 degree oven to melt the margarine.
Meanwhile combine the flour, sugar, baking powder and salt in a large mixing bowl.
Using a fork to stir, gradually mix in the milk.
Add a little more milk if needed.
Stir up the dough until it is cohesive and forms a soft ball.
Coat the ball with flour if it seems sticky.
Rip off a sheet of waxed paper and pat or roll the dough out on top of the wax paper.
Make a roughly regtangular shape to fit the hot pan.
Remove the hot pan from oven once margarine is melted.
Gently place the large sheet of dough into the pan, overtop the hot margarine, being very careful not to burn yourself.
Next, use a pizza cutter or sharp knife to cut the dough in thin strips, as well as down the middle if desired.
The margagine will ooze up between the sticks.
You may sprinkle Parmesan cheese on at this time if you like--or add garlic salt or garlic powder to the butter before adding the dough.
Bake at 425 degrees for about 15 to 20 minutes.
They will bake up golden brown, crunchy on the outside and soft in the center.","url":"https://recipe.bluelayer.org/recipe/18662/buttery-bread-sticks"},{"id":"18656","title":"Amish White Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched","directions":"(Makes 2 loaves)
*Okay-now this*isn't* the Amish friendship bread which has the starter.
*If you let a bread machine do the kneading, put the yeast in first, then the sugar/honey and salt, the rest of the dry ingredients, then the wet ingredients.
**Dissolve yeast in 1/2 c water with a healthy pinch of the sugar.
In large bowl, combine sugar, salt, water and butter.
Add in yeast mix.
Gradually add in flour to create a soft dough.
Turn onto floured surface and knead till smooth.
Place in a greased bowl.
Cover and let rise about 2 hrs, or possibly till doubled.
Punch down.
(This would be the time to do your third rising) Divide into two portions and form loaves.
Place in greased bread pans.
Prick tops with fork (I never do this and it comes out just fine).
Let rise in hot place till higher than pans (about 2 hrs).
Bake at 375 for 25-30 min.
Cold 10 min.
Butter tops of loaves (I also never do this because I'm trying to cut back a little on fat).
Place pans on sides till loosened.
Remove bread and cold completely.
I finally made this bread to check it out.
My husband, who doesn't get sufficient white bread from me :), pronounced it delicious.
I find it to be a very good basic white bread with a nice close grain.
I made it with Gold Medal Unbleached All-Purpose flour, and used unsalted butter.
I keep my yeast and flour in the freezer, so they were pretty cold when I mixed the dough.
I used Fermipan Brown yeast, but I doubt the brand of yeast made much difference in the outcome.
I mixed the dough in my trusty Hobart KitchenAid mixer.
I also baked it longer than your recipe calls for, but my oven thermostat is all messed up, so do not go by me for which!
I found which it did not take two hrs to rise.
It could be which you are letting the dough rise too long and it is \"over-proofing.\"
The large holes and the falling in the oven are symptoms of over-proofing.
Only let the dough rise till double in bulk, or possibly till depressions made by touching the dough lightly with two fingers stay, and do not spring back.
In short, it worked fine for me!
I do not know what more to tell you!
[Paul and Ruth Provance ([email protected]/* <!
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wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"This is pretty heavy bread, but I like it which way.
For a better raise, try adding 1/3 c. of gluten, and you may need a bit more water, then.
Use Whole Wheat mode.
Timer ok.
Note: Whole wheat varies greatly in how much water it absorbs.
The amounts of water shown are the ones which work for me.
Check on the dough after the first few min of kneading.
If it is too thin, add in flour, 1 Tablespoons at the time.
If the dough is too dry and does not form a smooth ball, add in water, 1 Tablespoons at the time.
Since bread machines can handle relatively moist do, it is better to err on the moist side (that will result in heavier bread, if it is much too much).","url":"https://recipe.bluelayer.org/recipe/18643/100-whole-wheat-bread-abm-recipe"},{"id":"18634","title":"My First Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Put water in a small bowl, sprinkle the yeast, a pinch of the sugar, and the ginger, then mix until dissolved.
Set aside to proof (become foamy), about 10 minutes.
In a large mixing bowl combine the milk, sugar, oil, and 1-1/2 cup flour.
Beat vigorously with a balloon or dough wisk until thick and sticky (about 40 strokes).
Add the yeast mixture and beat vigorously for 1 minute.
Add the remaining flour, 1/2 cup at a time, beating until well incorporated.
Beat vigorously for another 2 minutes, the scrape down the sides of the bowl with a spatula.
The dough will be sticky.
Generously grease the sides of two ceramic or glass baking dishes, at least 13 oz.
each.
Divide the batter evenly between the two dishes, then flour the back of your fingers and press the dough in to fill up all the corners and smooth the top.
Let rise 45 minutes to 1 hr until doubled in size.
About 20 minutes before the rising is done heat the oven to 350 (325 if using a glass dish).
Bake 45 minutes, check for doneness by inserting an instant-read thermometer and check for 200F.
Cool in the pans for 5 minutes then turn out onto a wire rack and cool for 2 hrs before serving.","url":"https://recipe.bluelayer.org/recipe/18634/my-first-bread"},{"id":"18618","title":"Spelt and Linseed Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the Oven to 190 degrees.
In a big bowl mix the dry ingredients together with a fork, lifting a little high to get some air into it.
(Did you know that the most used ingredient in cooking is Air?
).
Make a well in the centre and add most of the Buttermilk or Substitute ;-).
Continue mixing with the fork until the dough comes together and is soft but not sticky.
Add more milk if it's getting to dry or if to sticky add a little more flour.
With floured hands lift out the dough onto a floured surface and shape into a round.
Do not kneed the dough to much or you will get a Hockey Puck.
Use your Fairy hands for this, lightly lightly makes the dough rise high :-).
Transfer onto a lightly floured Baking sheet and with a sharp knife cut a cross along the top to let the fairys out while baking.
Then bake at 190 degrees for 30 minutes.
Leave to rest and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/18618/spelt-and-linseed-soda-bread"},{"id":"18600","title":"Wholemeal Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
water, bottled, generic
salt, table","directions":"'melt' yest in about a cupful of the water to make sure all is dissolved properly.
Add it to the water.
PUt dry ingredients into a bowl and slowly add the water with one hand whilst mixing with the other until all absorbed.
The dough may feel a bit sticky at this point but dont add any more flour yet!
remove from the bowl and knead on a worksurface for about 10 - 15 mins until the dough is smooth to the touch and has a distinct elasticity not present at the start of the process.
Put the dough into the bowl then leave to rise, covered with a polythene bag, in a warm place (approx 25 degrees C ok) for a couple of hours.
once the dough has risen, then take it out of the bowl and roll it into a long sausage shape about twice the length of one side of your loaf tin.
fold this into 3 then flatten into a rectangle with your knuckles.
Then, starting at the edge furthest from you roll the dough towards you (with some tension) and then pick it up and place it (seam side down) into an oiled loaf tin.
Leave to prove/rise for approx another hour before placing in a vrey hot oven (about 230 degrees C) for ten mins before turning down to 200 and baking for about another 25 minutes.","url":"https://recipe.bluelayer.org/recipe/18600/wholemeal-bread"},{"id":"18565","title":"Scottish Bakers Shortbreads 1959","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
salt, table","directions":"Cream the butter and sugar very well.
Sift the flours after measuring and combine together.
Add flours to creamed mixture very gradually blending well after each addition.
Knead on bread board for ten minutes.
Lightly flour the bread board and roll our to 1/4 to 1/2 inch thick.
Cut into rounds with a cookie cutter and place on ungreased cookie sheet.
Prick gently with a fork.
Cover lightly and chill for an hour.
This lets the gluten in the flour rest and relax from all the kneading.
Bake in preheated 300 degree oven for 30 to 40 minutes, depends on your oven.
Bake until light tan in colour.
Remove from oven and onto a wire rack.
Store in a air tight container in a warm place.
( cupboard).
Allow to mellow and age for 1 to 2 weeks.
Should make 4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/18565/scottish-bakers-shortbreads-1959"},{"id":"18557","title":"Wholesome White Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Add the flours, soda, salt and sugar all in a bowl and mix a little.
In a jug add the milk, yogurt and a splash of oil olive and whisk until milk and yogurt are combined.
Slowly pour the milk mixture into the flour mixture and stir to combine.
Work the mix with your hands to make a dough.
Add plain flour if dough is too wet or milk if dough is too dry.
Knead until dough is fairly smooth and roll into a 3-4 inch thick ball/disc.
Be careful not to over knead.
Transfer onto a floured baking tray and cut into quarters.
Bake in a pre-heated oven at 180 C fan for 40 minutes or until a light brown.
Let it cool for 5 minutes and then slice and eat!
Or if keeping for later wrap in a tea towel to keep the moisture in.
I had it with my home-made blackcurrant jam (recipe is available on my page) with butter.
But I also would recommend trying it with this amazing custard cream spread (tastes like the real thing but spreadable!)
which is also delicious on pancakes and waffles.
Enjoy :)","url":"https://recipe.bluelayer.org/recipe/18557/wholesome-white-soda-bread"},{"id":"18554","title":"Garlic Fry Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, garlic powder
parsley, fresh
spices, pepper, red or cayenne
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat the oil in a heavy pan to 375 F.
Mix the flour, baking powder, garlic salt, parsley flakes, and red pepper flakes in a large mixing bowl.
Add the water and milk and mix to make a soft dough.
Turn the dough out onto a floured counter top.
Knead, using more flour as necessary, until the dough is smooth and holds together.
Divide the dough into 6 pieces and shape each into a 5 or 6 inch round with a small hole in the center.
Carefully place one of the dough rounds into the hot oil.
Cook for two or three minutes, until golden on the bottom, then flip and cook until golden on the other side as well, about 5 to 6 minutes total cooking time.
Remove the cooked bread using a spatula or kitchen spider.
Drain on paper towels before serving.
Repeat frying the rest.
This recipe was adapted from the Dining on a Dime Cookbook.","url":"https://recipe.bluelayer.org/recipe/18554/garlic-fry-bread"},{"id":"18529","title":"Whole Wheat, Whole Grain Bread","ingredients":"water, bottled, generic
salt, table
sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
leavening agents, yeast, baker's, active dry
vital wheat gluten","directions":"Add ingredients to bread machine in the order listed.
I have made this recipe without the vital wheat gluten, but you get a better rise when added.
I use the light setting for my machine.","url":"https://recipe.bluelayer.org/recipe/18529/whole-wheat-whole-grain-bread"},{"id":"18523","title":"Artisan White Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a medium large bowl, mix the flour, salt, and yeast together.
Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough.
Cover the bowl with a wet kitchen towel.
Place the bowl in a warm place and allow to rise overnight.
Prepare an oven proof covered pot with a piece of parchment paper trimmed to be slightly smaller than the base and place the parchment paper in the pot.
Sprinkle flour on the dough and use floured spatula to remove dough onto floured parchment surface on counter.
Sprinkle the dough again with flour and start bringing in each edge of dough into center, forming a large ball.
Flour as needed to prevent the dough from sticking.
Place the dough ball in the center of the pot, on top of the parchment paper.
Place the oven-safe lid on top of the pot and place it in the cold oven.
Turn the oven on to 400 degrees F and set a kitchen timer for 30 minutes.
After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes.
Remove the pot from the oven and carefully remove loaf from the pot and place on a cooling rack.
Allow the bread to rest at least 5 minutes (preferably closer to 30 minutes) before cutting into slices.","url":"https://recipe.bluelayer.org/recipe/18523/artisan-white-bread"},{"id":"18507","title":"Irish Brown Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
oats
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees F (220 degrees C).
Lightly grease two baking sheets.
In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt.
Gently mix in the buttermilk until a soft dough is formed.
Knead very lightly.
Divide dough into 4 pieces; form into rounded flat loaves.
Mark each loaf with an 'X' and place on prepared baking sheets.
Bake in preheated oven until golden brown, about 30 to 45 minutes.","url":"https://recipe.bluelayer.org/recipe/18507/irish-brown-soda-bread"},{"id":"18487","title":"Chicken-Vegetable Sandwich Filling","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
carrots, raw
celery, raw
onions, raw
salad dressing, mayonnaise, regular","directions":"Thoroughly mix all ingredients.
Chill.
Use about 1/4 cup filing per sandwich.
Calories per serving: About 100 for filling, 235 for a sandwich made with 2 slices of bread.
VARIATION: Tuna-Vegetable Sandwich Filling -- Use a9 1/2 ounce can of tuna in place of the chicken.
About 125 calories per serving for filling; 260 for a sandwich made with 2 slices of bread.
NOTE: Filling can be made the day before using.
Store tightly covered in the refrigerator.
Stir lightly before making sandwiches.","url":"https://recipe.bluelayer.org/recipe/18487/chicken-vegetable-sandwich-filling"},{"id":"18459","title":"Vegan Corn Bread","ingredients":"wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
sugars, brown
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract
oil, olive, salad or cooking
water, bottled, generic
lemon juice, raw","directions":"Preheat the oven at 350F for 15 min.
Mix the dry ingredients separately from the liquids and the mix all together very well.
Put all in a bread pan previously greased and then put in the oven for about 25-35 min.
Let it chill.
Taste it!","url":"https://recipe.bluelayer.org/recipe/18459/vegan-corn-bread"},{"id":"18435","title":"Lime Shortbread Cookies With White Chocolate And Almonds","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
lime juice, raw
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Preheat oven to 325F.
Butter 13x9x2-inch metal baking pan.
Blend flour, sugar, and salt in processor.
Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps.
Press evenly into prepared baking pan.
Pierce dough all over with fork.
Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes.
Remove from oven.
Using sharp knife, immediately recut shortbread, gently separating triangles.
Cool shortbread in pan on rack.
Place white chocolate in small metal bowl.
Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth.
Remove bowl from over water.
Using fork, drizzle melted chocolate in zigzag pattern over shortbread.
Sprinkle evenly with almonds and remaining 1 tablespoon lime peel.
Let stand until chocolate sets, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/18435/lime-shortbread-cookies-with-white-chocolate-and-almonds"},{"id":"18423","title":"Chocolate and Maraschino Cherry Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Cream the butter and the sugar.Mix the flour and the salt.Mix the dry ingredients into the wet until it starts forming larger clumps.
Mix in the maraschino cherries, white chocolate and vanilla extract.Form the dough into the shape that you want, wrap it in plastic and let it chill in the fridge for at least an hour.
Cut the log into 1/4 inch thick slices and place them on a parchment lined baking pan with one inch of space between them.
Bake in a preheated 325F oven until they just start to turn lightly golden brown on top, about 10-15 minutes.Let cool completely.Melt the chocolate in a double boiler.
(optional).
Dip the cookies into the chocolate and place on a sheet of parchment paper and let cool until the chocolate sets.
(optional).","url":"https://recipe.bluelayer.org/recipe/18423/chocolate-and-maraschino-cherry-shortbread-cookies"},{"id":"18407","title":"Coconut Chocolate Chip Waffles","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
beverages, almond milk, unsweetened, shelf stable
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat a waffle iron according to manufacturer's instructions.
Whisk bread flour, oat flour, sugar, baking powder, cinnamon, and salt together in a bowl.
Mix almond milk, applesauce, and coconut oil together in a separate bowl; stir into flour mixture until batter is just combined.
Fold chocolate chips into batter; let stand for 5 minutes.
Scoop 1/4 to 1/2 cup batter into preheated waffle iron; cook according to manufacturer's instructions, about 4 minutes per waffle.","url":"https://recipe.bluelayer.org/recipe/18407/coconut-chocolate-chip-waffles"},{"id":"18401","title":"Chocolate Fridge Cake","ingredients":"nuts, almonds
nuts, pecans
nuts, walnuts, english
raisins, seeded
cherries, sweet, raw
martha white foods, martha white's buttermilk biscuit mix, dry
butter, without salt
spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian","directions":"Prepare the nuts and place in a large bowl with the fruit.
Break the biscuits into different sized chunks either using hands or placing in a plastic bag and smashing against a kitchen cabinet.
Add to the fruit and nut mix.
Place a saucepan with hot water in on the stove and place a glass bowl on top, making sure the water doesn't touch the bowl.
Place the butter, chocolate (broken into pieces to melt quicker) and the golden syrup into the bowl and stir until all has melted.
Remove the chocolate mixture from the heat and pour ontop of the fruit and nut mix, encorportating it fully with a spoon.
Try not to crush the biscuits up even more in this process.
Grease and line with parchment paper a 28cm cake tin and pour the contents into it, refrigerating for a minimum of two hours to allow it to harden.
-----.
You could use shortbread instead of digestives, fruit mixes which you can get from health shops can be used.
I used one with papaya and dried dates in which was equally as yummy.
White chocolate chunks can also be added into the fruit and nut mix, along with minature marshamallows.","url":"https://recipe.bluelayer.org/recipe/18401/chocolate-fridge-cake"},{"id":"18395","title":"Light and Fluffy Basic Bread Dough Bread Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In the winter, heat up the milk to about body temperature before using.
In the summer use cold milk.
If you're working in an air conditioned room, warm up the milk as you would in the winter.
Leave it up to your bread machine up to the end of the 1st rising.
Divide into any size you like, and cover with a tightly wrung out moistened kitchen towel or plastic wrap.
Leave to rest for 10 to 15 minutes.
Press down lightly on each dough ball to deflate, and form them into any shape you like.
If it looks like shaping the dough is going to take some time, start working on it after letting the dough rest for 10 minutes.
Leave it to rise (2nd rising) at 35C for 20 to 30 minutes.
Preheat the oven to 230C.
Let the dough rise to double its original size, keeping in mind the time it takes to preheat the oven.
Brush with egg white or finish the tops in any way you like.
Lower the oven temperature to 210C and bake for 10 minutes.
To form a roll: Press down on the dough lightly to deflate, and roll out with a rolling pin into a rough teardrop shape.
Roll the dough up from the long side, and pinch the seam tightly closed.
Roll the dough gently so that one end is thinner than the other to blend in the seam, until the dough is about 20 cm long.
With the seam side up.
roll the dough out into a 30 cm long spatula shape.
Roll it up from the top, and pinch closed securely.
Place the rolls on a baking sheet with the seam sides down, and leave to rise again (2nd rising) for 20 to 30 minutes.
Brush thinly with beaten egg, lower the oven temperature from 230C to 210C, an bake for 10 minutes.
With 2 minutes of baking time, turn the baking sheets to ensure the rolls bake evenly.","url":"https://recipe.bluelayer.org/recipe/18395/light-and-fluffy-basic-bread-dough-bread-rolls"},{"id":"18392","title":"Swiss Cheese Appetizer","ingredients":"cheese, parmesan, hard
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
salad dressing, mayonnaise, regular
bacon, meatless","directions":"Preheat oven to 350 degrees.
Mix first 4 ingredients.
pour into pie plate or similar small baking dish.
bake for 30 minutes.
sprinkle the bacon on top.
bake for additional 5 minutes.
serve with crackers or crusty bread.","url":"https://recipe.bluelayer.org/recipe/18392/swiss-cheese-appetizer"},{"id":"18388","title":"Spiced Cream for New Orleans Bread Pudding","ingredients":"cream, fluid, heavy whipping
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes.
Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.","url":"https://recipe.bluelayer.org/recipe/18388/spiced-cream-for-new-orleans-bread-pudding"},{"id":"18375","title":"Milky Bread Made in a Bread Maker","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
sugars, powdered
milk, canned, condensed, sweetened
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Put everything in the bread maker.
Put the yeast in the yeast compartment.
Use the bread course setting and set it to quick bake.
If you can choose the crust colour, set it to light or standard.
I baked it in a Rehrucken mould.
See.
If you use a Rehrucken mould, you can cut it easily along the lines.","url":"https://recipe.bluelayer.org/recipe/18375/milky-bread-made-in-a-bread-maker"},{"id":"18367","title":"Flaky Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
butter, without salt
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place a rack in the center of your oven, Pre heat oven to 450 degrees F.
Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade.
Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal.
If using a food processor, transfer mixture to a large bowl.
Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.
Let dough rest for 1 minute, then dump it on a floured work surface.
Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.
With a knife cut rectangle three times across and five times down to form 15, 2\"x2\" rectangular biscuits.
Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.
Bake until biscuits are lightly browned, 10 to 12 minutes.
Serve immediately.
Cool left overs, wrap with plastic wrap and freeze as soon as possible.
NOTE.
There's two things to remember when making biscuits.
-Keepthings cold so the butter does not melt.
The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.
If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.
-Workfast and gently.
Only mix as much as necessary to do the job.
Over working dough develops gluten.","url":"https://recipe.bluelayer.org/recipe/18367/flaky-biscuits"},{"id":"18364","title":"Easy Thin Crust Pizza","ingredients":"leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine yeast, sugar and 1/2 cup very warm water in bowl let sit for five minutes Combine flour and salt in bowl.
Place dry ingredients in a large bowl.
Mix yeast mixture into dry ingredients, you may add a little extra flour if dough is sticky.
Knead pizza dough for about 10 minutes.
Put into a greased bowl and let rise for 60 minutes or until it doubles in size.
Turn dough out onto a floured surface then knead lightly until smooth.
Roll out into a 1/4\" thick, 12\" diameter circle.
Fit into greased pizza pan.
Top as desired and place on bottom rack of your oven.
Bake at 375F for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/18364/easy-thin-crust-pizza"},{"id":"18363","title":"Sponge Starter","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Place the yeast and warm water into a medium size bowl and stir to dissolve the yeast.
Add the flour and stir vigorously with a wooden spoon or your hand for 2 to 3 minutes, until smooth, and dough is elastic.
The starter will be thick and stretchy.
It will become more elastic after it has risen.
Scrape the starter into a clear container with high sides, and cover with plastic wrap.
Mark the height of the starter and the time on a piece of tape on the side of the container so you can see how much it rises.
At this point, you have two options.
If you plan on making the dough the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top.
This may take 6 to 8 hours.
It will triple in volume, and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate.
Use it before it sinks too much.
If you plan to make the dough the following day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use.
Be sure to compensate for the cold temperature of the starter by using warm water in the dough.
Let it sit out, covered, until it reaches room temperature.
This may take several hours.","url":"https://recipe.bluelayer.org/recipe/18363/sponge-starter"},{"id":"18351","title":"Winnie's Cookies (Shortbread-Like)","ingredients":"cornstarch
butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Thaw butter to room temperature.
Cream butter and all dry ingredients.
Use your hands and work dough kneading it together into a smooth consistency.
Roll out dough on well-floured surface to about 1/4 inch thick.
The more you work the dough the easier it will be to work with.
Using floured cookie cutters, cut out your desired shapes.
Use a floured spatula to pick them up and place on parchment paper lined cookie sheet.
Using the parchment paper allows for easy clean up of sugar sprinkles.
Add desired colored sugar sprinkles to each cookie and press lightly.
Bake in oven at 325F for approximately 15 minutes.
They cook faster if they are more spaced out and ensure room for some expansion.","url":"https://recipe.bluelayer.org/recipe/18351/winnies-cookies-shortbread-like"},{"id":"18348","title":"Simple Bread Rolls with Homemade Natural Yeast","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
sugars, brown
salt, table
water, bottled, generic","directions":"I used a starter mixture made from 50ml natural yeast liquid (this time I used raisins) and 50g bread flour.
Add the water, starter mix, sugar, domestic flour, and salt to the bread maker in order, and start it on the dough making course!
Let it sit as-is after the dough course has finished (since it takes time for the homemade natural yeast to ferment).
After about 4 hours sitting at a room temperature of 27C, the first proofing is done.
Divide into 9 equal portions, and bench for 10 minutes.
Punch down the dough, roll back up, and let rise for the second time.
(It took about 2 hours in the oven for me.
It will vary according to the room temperature on the day you make it, so please keep an eye on it while misting with water from time to time.)
Once it has swelled to about 1.5 times the size, bake in the oven at 180C for about 16 minutes, and it is done.","url":"https://recipe.bluelayer.org/recipe/18348/simple-bread-rolls-with-homemade-natural-yeast"},{"id":"18339","title":"Sour Cherry Rye Bread (Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
molasses
salt, table
cocoa, dry powder, unsweetened
spices, caraway seed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
cherries, sweet, raw","directions":"Bake according to manufacturers instructions, adding the dried cherries during the add-ins cycle or 5 minutes before the final kneading.","url":"https://recipe.bluelayer.org/recipe/18339/sour-cherry-rye-bread-abm"},{"id":"18338","title":"Rich Milk Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Dissolve Dry Yeast in warm water.
Add flour, sugar, salt to food processor(use a bread blade) and pulse a few times.
Add yeast solution and covered with the flour.
Start food processor and run for 90 seconds.Within 30 seconds add milk with the same speed.
Stop machine and add butter and mix well by hand.
Start machine again and run for 40 seconds.
Make a big ball with dough, place in a bowl.Cover and let rise in a warm place(at 28C until doubled in size (about 40 to 50 minutes).
Divide dough into 8 pieces and roll into balls.
Covered and rest for 20 minutes.
Shape each balls into balls again, place on a baking sheet and let rise for 20 to 25 minutes at 38C or until doubled.
Please keep moisture during rising.I spray water in a place when let dough rise.
Brush tops with milk and bake at 375 (or 180 to 200C) fot 13-16 minutes.","url":"https://recipe.bluelayer.org/recipe/18338/rich-milk-rolls"},{"id":"18326","title":"Authentic and Easy Bread in 30 Minutes","ingredients":"wheat flours, bread, unenriched
butter, without salt
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add the milk and butter into a large heatproof bowl, and microwave for 30 seconds at 500 W.
Add the sugar and dry yeast, and mix with a fork.
Add the bread flour, mix with the fork until the dough comes together, then knead for about 30 seconds by hand.
Microwave for 40 seconds at 200 W, and knead again for 30 seconds.
Microwave for 10 minutes using the dough rising mode.
Preheat the oven to 230C.
In the mean time, divide the dough into 4 portions, and roll into balls.
Bake on the bottom rack for 10 minutes, and done.","url":"https://recipe.bluelayer.org/recipe/18326/authentic-and-easy-bread-in-30-minutes"},{"id":"18313","title":"Marjoram Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
bacon, meatless
spices, marjoram, dried","directions":"In a large bowl, mix the yeast, warm water, and sugar and leave sit 5 minutes until the mixture appears frothy.
Add in the flour, 1 cup water, salt and bacon fat or lard.
Mix thoroughly with your hands until it all comes together.
Pour dough out onto a floured surface and knead for 5 minutes.
Sprinkle the marjoram evenly over the the dough and knead for another 10 minutes, until the dough is slightly sticky.
Pull the dough into a ball and place in a greased bowl, turning to coat the dough.
Cover and let rise for 2 hours or until the dough is doubled.
Punch the dough down and divide into two equal pieces.
If it feels too sticky to work with, sprinkle lightly with flour.
Shape each piece of dough into a log about 10 inches in length.
Cover loosely with a kitchen towel and let rise for 1 and a half hours.
About 20 minutes before the rise time is done, put the bottom part of broiler tray in the oven on the bottom rack and preheat to 450 degrees.
When the logs have risen, quickly cut the tops of the bread with a sharp knife and immediately put in the oven.
Now quickly pour 1 cup of hot water into the broiler tray and quickly shut the oven door.
Bake for about 25 minutes or until the crust is golden.
After the bread is done, cool on a cooling rack and enjoy.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/18313/marjoram-bread"},{"id":"18311","title":"The Best Financiers","ingredients":"butter, without salt
egg, white, raw, fresh
sugars, powdered
wheat flour, white, cake, enriched
nuts, almonds
honey","directions":"Cut the butter into dices, put into a pan and heat.
When the butter starts to brown, take it off the heat.
If it's a bother you don't have to dice the butter.
Use a paper towel or a coffee filter to filter the browned butter.
You an use a tea strainer instead, but don't include the browned butter bits.
Sift the * ingredients together or mix together well with a whisk.
Mix the egg whites gently just to loosen them up, but do not whip them into bubbles.
You can use chopsticks instead of a whisk for this task.
Add the * ingredients and mix until it's no longer floury.
Don't over beat or knead the batter.
Add the browned butter and honey, and mix until the batter is smooth and shiny.
Cover with plastic film and rest in the refrigerator for half a day.
Brush the financier mold with softened butter, and chill the mold in the refrigerator.
Dust the mold with bread flour sift through a tea strainer, and shake off any excess flour.
Mix up the chilled batter again, and pour into the mold.
Drop the mold several times onto the counter top to remove any air bubbles.
Leave the mold for a while until the surface is smooth.
Bake in a preheated 180 C oven for 15 to 18 minutes.
Take out of the mold, and cool on a rack.
Wrap up tightly in a plastic bag or with plastic film before the surface starts to dry, and let rest for half a day.
Ideally you want to wrap each one up individually, then put them in a plastic bag.
For cocoa financiers: Reduce the cake flour by 20 g and add 20 g of cocoa powder.
For kinako financiers: Reduce the almond flour by 20 g, and add 20 g of kinako (roasted soy bean flour).
I edited the recipe a little.
Please also try my recipe for Crispy and Tender Almond Cookies -.","url":"https://recipe.bluelayer.org/recipe/18311/the-best-financiers"},{"id":"18305","title":"Healthy Carrot Bagels","ingredients":"carrots, raw
lemon juice, raw
wheat flours, bread, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry
honey","directions":"Peel the carrots,then grate.
Add lemon juice.
Put ingredients marked in a bowl, and mix together.
Add the grated carrot and knead the dough on a work surface for about 15 minutes.
Divide the dough into 4 portions and shape into balls.
Cover with plastic wrap,or a moistened kitchen towel,and let rest for 15 minutes.
Roll the balls into 15 cm x 7 cm ovals, then roll the dough up lengthwise.
Now flatten about 3 cm of the right side of the roll.
Merge this flattened side with the left side and make the donut shape.
Cover bagels with a moistened kitchen towel again and let them prove for 25 minutes at 30C.
Boil plenty of water in a pot and then turn the heat down low.
Dissolve the honey in the boiling water.
Gently place bagels in the water and cook for 1 minute on both sides.
Scoop them out with a skimmer and transfer to a baking tray.
Put in preheated 200C oven as soon as possible.
Turn down to 190C and bake 20 minutes.","url":"https://recipe.bluelayer.org/recipe/18305/healthy-carrot-bagels"},{"id":"18304","title":"Oven-Fried Catfish with Dill Tartar Sauce","ingredients":"delallo, italian seasoned breadcrumbs,
butter, without salt
fish, catfish, channel, wild, raw
salad dressing, mayonnaise, regular
pickle relish, sweet
dill weed, fresh
capers, canned","directions":"Preheat oven to 450F.Place breadcrumbs and melted butter in separate shallow dishes.
Cut each fish fillet crosswise in half.
Season fish with salt and pepper.
Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet.
Bake fish until crisp, brown and just cooked through, about 12 minutes.
Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend.
Season tartar sauce with salt and pepper.
Transfer fish to plates.
Serve fish with tartar sauce.","url":"https://recipe.bluelayer.org/recipe/18304/oven-fried-catfish-with-dill-tartar-sauce"},{"id":"18298","title":"Whole Wheat Pumpkin Nut Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cloves, ground
pumpkin, raw
egg substitute, powder
water, bottled, generic
oil, canola
nuts, walnuts, english","directions":"In a bowl, combine the first eight ingredients.
In another bowl, combine the pumpkin, egg substitute, water and oil; mix well.
Stir into dry ingredients just until moistened.
Fold in walnuts.
Spoon into a 9-in.
x 5-in.
x 3-in.
baking pan coated with nonstick cooking spray.
Bake at 350 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 15 minutes before removing from pan to a wire rack.","url":"https://recipe.bluelayer.org/recipe/18298/whole-wheat-pumpkin-nut-bread"},{"id":"18264","title":"Vegan Soy, Lentil, & Veggie Burger Sliders Using Tvp","ingredients":"shortening, vegetable, household, composite
soup, vegetable broth, ready to serve
leavening agents, yeast, baker's, active dry
spices, paprika
salt, table
spices, marjoram, dried
spices, onion powder
spices, pepper, black
mustard, prepared, yellow
spices, pepper, red or cayenne
onions, raw
spices, garlic powder
oil, olive, salad or cooking
broccoli, raw
carrots, raw
lentils, raw
seeds, flaxseed","directions":"If you're using dry lentils on the stovetop and not the pressure cooker, bring 1/2 cup water to a boil, add the lentils, and lower the heat to medium and let simmer for 20 minutes; drain any excess water when done cooking.
Nuke the vegetable broth for about 2 minutes depending on your microwave's strength.
You want it to be near-boiling but not too hot to handle.
Add all the dry spices listed with the nutritional yeast under \"Base For The Sliders\" to the heated vegetable broth.
Pour into a large mixing bowl.
Add the TVP, making sure it's all covered.
Let it sit for 10 minutes in order to expand, hydrate, and soak up all the seasonings.
While you wait for that, finely shred the carrot if not using pre-shredded.
If not using pre-chopped broccoli like those frozen packages, finely chop up about 1/3 head of a broccoli to get about 1/2 cup of finely chopped broccoli pieces.
Put the broccoli aside for now.
Heat up the olive oil in a skillet and sautee the onion, garlic, carrot, and broccoli together until nicely browned, about 5 minutes.
The TVP should be all soaked up by now.
Stir it to make sure all the seasoning dispersed.
Add the lentils and sauteed veggies.
Mix thoroughly.
Bind with the flax seed.
Feel free to add some bread crumbs for extra crunch, or more flax if it's not binding well enough.
This part was tricky for me because the original mix didn't bind at all.
I don't recommend using eggs or egg whites to bind because it'll make the mix even more liquidy.
Preheat the oven to 425F Put a little olive oil on a cookie sheet-- cooking spray just won't work the same for this-- about a teaspoon or a little less, and brush it on evenly with a BBQ/pastry brush or paper towel.
While the oven preheats, let the mixture sit out for about 10 minutes.
Etract the mixture and put it on the cookie sheet.
Carefully squish it out evenly, sort of like you're stretching out pizza dough.
It should be a large thin rectangle.
Bake for 10-12 minutes or until golden brown on top.
Flip it over so the other side can cook for another 10-12 minutes.
Use a pizza cutter to cut into slider squares, you'll get about 16.
Serve on wheat rolls with lettuce, tomato, Vegenaise, Soy Kaas, avocado slices, and/or your other favorite vegetarian \"burger\" fixings!
If you want to make these as normal veggie burgers, you'll get 4 big patties and have to bake for about 15 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/18264/vegan-soy-lentil-veggie-burger-sliders-using-tvp"},{"id":"18256","title":"English Crumpets","ingredients":"wheat flours, bread, unenriched
cream, whipped, cream topping, pressurized
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix first 5 ingredients for about 5 minutes, cover with plastic wrap and let rise until doubled in bulk, about an hour.
Add salt, mix again, rise again.
Mix in baking soda and milk.
Heat pan to medium low.
Butter crumpet rings (can use any 3-4 inch rings such as empty tuna cans with top and bottom remover, or commercial egg rings) and pan.
Pour in just enough batter to fill the bottom of the ring.
Cook until brown on bottom and just set on top.
There should be bubbles all over the top.
Remove rings.
Turn briefly to cook the other side.
To serve, toast and spread with butter or jam.","url":"https://recipe.bluelayer.org/recipe/18256/english-crumpets"},{"id":"18255","title":"Tasha's Mom's Cinnamon Bread (With Alternatives)","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, granulated","directions":"The recipe follows the ingredient list in order of preparation.
Mix the warm water, sugar and yeast together and let it sit for about 1 -2 minutes.
With the first 6c of flour, add 2 c of water.
Then add the salt, sugar and oil.
Then add the next 7 c of flour and the last 2 c of water.
Put into a clean mixing bowl (plastic or warmed ceramic/glass).
Spray the dough with oil.
Cover with plastic wrap and let double in size (30-45 minutes).
Punch the dough down and roll it out to a large rectangle.
Mix the cinnamon and 3/4 c sugar together and sprinkle over all the dough.
Roll up like a jelly roll and cut in half (length ways) and each of those halves, in half again (also lengthways).
Spray 4 large loaf tins with oil and place a half in each tin.
Let rise again to double in size (upto an hour).
Place into a preheated oven and bake at 350oF/175oC for 45 minutes OR until golden brown on top.
Sultanas, raisins, chocolate chips or nuts can be added to the cinnamon sugar blend to liven up your loaf.
Best served warm with lashings of real butter - yum!
Can be frozen for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/18255/tashas-moms-cinnamon-bread-with-alternatives"},{"id":"18252","title":"Deli Cracker Dip","ingredients":"salad dressing, mayonnaise, regular
cheese, cheddar
bacon, meatless","directions":"Mix the ingredients.
Refrigerate to meld the flavors.
Serve at room temp with crackers
OR spread a spoonful on a slice of toast or French bread & broil for a minute.","url":"https://recipe.bluelayer.org/recipe/18252/deli-cracker-dip"},{"id":"18239","title":"Foccacia Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
semolina, unenriched
salt, table
oil, olive, salad or cooking
spices, garlic powder
cheese, parmesan, hard","directions":"Proof the yeast in the warm water and sugar for about 10 min, until foamy.
In mixer bowl, combine the flour, semolina, salt, and garlic and parmesan if adding (or other ingredients you would like inside the dough).
Add the olive oil to the yeast water and pour into the flour mixture.
Mix with the dough hook until a smooth dough forms.
It will be sticky.
Heavily flour a smooth suface such as a cutting board.
Pour dough onto the suface, and roll dough around a bit to coat the outside with flour, then place into a large oiled bowl.
Cover, and let rise until doubled.
When doubled, dump the dough out onto your floured surface again and coat a large knife with oil, cut the dough into 2 equal portions.
Fold each dough piece into a rectangle shape the best you can, it doesn't have to be perfect, then place seam side down onto each baking sheet.
Let the dough rest for a few minutes.
Then with well oiled fingers spread the dough out, it may not fill the entire pan, don't spread it too thin.
Brush the tops with olive oil and add your favorite toppings.
Let rise again until doubled.
Bake in a 400 degree oven for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/18239/foccacia-bread"},{"id":"18219","title":"Cranberry Wheat Bread","ingredients":"water, bottled, generic
honey
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened","directions":"Place all ingredients (except cranberries) in the pan of the bread machine in the order recommended by the manufacturer.
Select Sweet Bread cycle; press Start.
If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished.","url":"https://recipe.bluelayer.org/recipe/18219/cranberry-wheat-bread"},{"id":"18205","title":"Berks County Bread Machine Pizza Crust","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients to the bread machine in the order given by the manufacturer (liquids first, followed by drys, and finally yeast).
Process on the \"dough\" cycle for 1 1/2 hours then turn out onto a floured surface.
Divide into (2) equal sized dough balls.
Knead each ball in your hands for a few minutes, then set under a towel for 15-20 minutes to rest.
Stretch or roll each dough ball seperately into a 14-inch circle, and prebake on a lightly oiled pizza pan, or cornmeal dusted pizza stone for approximately 5 minutes in a 375 degree oven.
Refrigerate crusts up to a week.
Freeze for even longer if necessary.","url":"https://recipe.bluelayer.org/recipe/18205/berks-county-bread-machine-pizza-crust"},{"id":"18178","title":"Bread Machine Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/18178/bread-machine-irish-soda-bread"},{"id":"18172","title":"Wye-Oh-Wye Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched","directions":"Light oven 325f, 170c, gas mark 3.
Lightly grease and flour a 7\" diameter oven-proof dish(I used the one in my photo).
Cream butter and sugar until light and fluffy.
Gradually add the flour and ground rice and mix until smooth.
Press mixture into the dish.
Using a fork, prick well all over.
If you wish, you can pinch a pattern around the edge using your finger and thumb.
Mark into 8 triangles with a sharp knife.
Bake for about 40 mins until a nice pale golden colour.
Leave to rest for 5 mins, then cut into triangles and sift with castor sugar (I think I'll try cinnamon sugar next time).","url":"https://recipe.bluelayer.org/recipe/18172/wye-oh-wye-shortbread"},{"id":"18170","title":"Walnuts and Potatoes Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
nuts, walnuts, english","directions":"Mix all the ingredients (excepting walnuts) with a food processor for about 5 minutes.
Let rise (covered) to double size in a warm place; in possible in a bowl in the oven with another cup with warm (not hot) water nearby.
After this time flat your dough on a non sticky surface (or use some flour) and top with walnuts.
Fold in three in the legs and flat the dough again.
Let rest 5 minutes.
Fold on the other side in the same way.
Let rest 5 minutes.
Repeat 2 more times.
Divide the dough with a plastic knife in six parts and form 6 breads of 25-30 cm.
Prepare two baking trays with 3 breads each.
Let rise one hour to double size and take out of the oven (if you had them there).
Heat the oven to 230C (heat and timing are basing it on convection oven) with a fire resistant tin filled with hot water.
With scissors cut the surface (1 cm depth) as you like.
Let rise 20-30 minutes.
Let your tin with boiling water in the oven and bake both trays for about 20 minutes (together or separately if you cannot).
When golden-brown take out and let cool down completely.
Usually we eat one piece and I freeze the other breads.
Feel free to reduce the quantities.","url":"https://recipe.bluelayer.org/recipe/18170/walnuts-and-potatoes-bread"},{"id":"18167","title":"Vegan Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
syrup, maple, canadian
soymilk, original and vanilla, unfortified
oil, olive, salad or cooking","directions":"Preheat oven to 400F
Grease muffin cups or a square pan.
Put dry ingredients in one bowl, and mix them.
Put oil and milk together, and add to dry.
Stir til just moist.
Bake for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/18167/vegan-cornbread"},{"id":"18157","title":"Chicken Salad (With a Buffalo Twist)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
onions, spring or scallions (includes tops and bulb), raw
sauce, hot chile, sriracha
salad dressing, ranch dressing, regular","directions":"Mix all ingredients together in a small bowl.
Chill and serve on toasted bread or crackers.","url":"https://recipe.bluelayer.org/recipe/18157/chicken-salad-with-a-buffalo-twist"},{"id":"18155","title":"Baked Vidalia Onion Dip","ingredients":"cheese, parmesan, hard
onions, raw
salad dressing, mayonnaise, regular
cheese, parmesan, hard","directions":"Combine swiss cheese,onions and mayonnaise in a medium bowl,stirring well.
Spoon mixture into a lightly greased deep 1 quart baking dish,sprinkle with parmesan cheese.
Bake at 325 for 40-45 minutes or until onion is tender and mixture is thoroughly heated.
Serve with crackers or french bread cubes.","url":"https://recipe.bluelayer.org/recipe/18155/baked-vidalia-onion-dip"},{"id":"18147","title":"Indian Naan Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking
butter, without salt
spices, poppy seed","directions":"Combine yeast and sugar in small bowl.
Add water and stir well and let rest until foamy, about 5 minutes.
Stire together the flour and salt in a large bowl.
Make a well in the center of the flour and pour in the mixture and butter.
Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
Transfer dough to flightly floured board and knead for 3 minutes.
Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
Preheat oven and griddle (or baking stone) to 400 degrees F.
Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
Using a lightly floured rolling pin, gently roll each portion dough into a circle.
5-6 inches in diameter.
Optional: Brush tops with melted butter and sprinkle with seeds.
Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
Bake until light golden brown and puffed, 8 - 10 minutes.
Remove bread and bake remaining rounds.
Serve bread hot or warm.","url":"https://recipe.bluelayer.org/recipe/18147/indian-naan-bread"},{"id":"18132","title":"Grecian Dipping Sauce for Crusty Bread","ingredients":"oil, olive, salad or cooking
spices, oregano, dried
spices, basil, dried
spices, pepper, black
salt, table","directions":"In a bowl add olive oil.
Then stir in the oregano, basil, pepper and salt.
Put it into an airtight container and refrigerate overnight.
You can serve this at room temperature.
I use fresh Italian or French bread and slice in 2 slices and dip the bread to my hearts desire!
Note: The imported Greek extra virgin olive oil is unlike the Italian Imported.
There is a distinct flavor difference.
The Greek Imported has a fruity flavor.
I love it.
Just give it a tryyou will be hooked!","url":"https://recipe.bluelayer.org/recipe/18132/grecian-dipping-sauce-for-crusty-bread"},{"id":"18126","title":"100% Whole Wheat Bread Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"NOTES: If you can't find whole wheat bread flour, use regular all purpose but add in 6 tbs gluten.
1 large loaf","url":"https://recipe.bluelayer.org/recipe/18126/100-whole-wheat-bread-recipe"},{"id":"18115","title":"Moroccan Spiced Flatbreads","ingredients":"spices, cumin seed
spices, coriander seed
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
spices, coriander seed
water, bottled, generic
yogurt, greek, plain, nonfat
oil, olive, salad or cooking","directions":"Toast the cumin seeds and coriander in a dry pan over medium heat for 1 minute, or until fragrant.
Transfer to a large bowl and cool.
Add the flour, yeast, and salt and stir.
Mix in the chickpeas and cilantro.
Make a well in the center, add the water and yogurt, and stir to make a sticky dough.
Cover with plastic wrap and let stand for 10 minutes.
Knead the dough on a lightly floured work surface about 8 minutes, until smooth and elastic.
Shape into a ball.
Place in an oiled bowl and turn to coat.
Cover tightly with plastic wrap and let stand in a warm place about 1 hour, or until doubled in size.
Lightly dust 2 large baking sheets with flour.
Preheat the oven to 425F (220C).
Turn the dough out onto a floured surface and cut into 8 equal pieces.
Using a rolling pin, flatten out into ovals about 1/4 in (5mm) thick.
Place on the baking sheets.
Brush each with oil and sprinkle with cumin seeds.
Bake for 15 minutes, or until the breads are golden and puffed.","url":"https://recipe.bluelayer.org/recipe/18115/moroccan-spiced-flatbreads"},{"id":"18107","title":"Austrian Malt Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine.
Bake.","url":"https://recipe.bluelayer.org/recipe/18107/austrian-malt-bread"},{"id":"18087","title":"Shockingly Soft Fluffy Dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt","directions":"Leave it up to the bread maker up to the first rising.
Will you just barely be able to get it to gather up?
Please adjust the amount of water so that it does just that.
Rising complete.
Let's do the finger check without leaving that up to the bread maker.
If the hole closes back up after sticking in your finger, then keep an eye on it for a bit longer.
This is a sticky dough, so sprinkle with lots of flour, and roll it up after separating it.
Cover with a wet cloth, and let rest for 25 minutes.
Mold into your desired shapes, spray with lots of mist to keep it from drying out, and let rise for the second time at 35C for 40 minutes.
Bake at 180C for about 13 minutes.
If you want to keep it white, then sprinkle the surface with bread flour and bake at 150C for 11 minutes.
This is the ultimate secret technique!
After it has cooled a bit after baking, place it into a plastic bag, let sit until it completely cools, and completely close in the moisture.
I made tuna corn cheese bread with this dough.","url":"https://recipe.bluelayer.org/recipe/18087/shockingly-soft-fluffy-dough"},{"id":"18049","title":"Idiot Proof White Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix the flour and table salt in a large bowl.
Rub in the fresh yeast, or stir in the easy-blend yeast.
Add the oil and tap water and mix to combine.
tip onto a lightly floured surface and knewad for 6 minutes.
Put back into the bowl and seta aside to rise for about 1 hour.
Knock back the dough by punching the air out of it.
Shape into a ball and put on a large, lined baking tray.
Set aside to rise for about 1 hour.
Preheat the oven to 220 C / fan 200 / gas 7.
Dust the loaf with flour and cut a deep cross in the top.
Bake for 30-35 minutes, until cooked an golden brown.
It should sound hollow when tapped on the bottom.
He recommends slicing it into 8 huge slices like a cake to eat.
We love it this way, but more usually we cut it into normal bread slices, probably about 12 of them.
Notes:.
Make sure that the salt is well mixed into the flour because if salt comes into diret contact with the yeast it'll kill it (think salt on slugs -- ).
Using warm water is one of those things perpetuated in recipe books written by cooks who made the odd loaf but weren't bakers.
Warm water speeds up the rising process, but it's to the detriment of flavour (says baker Paul Hollywood).
Kneading - use a really lightly floured surface, like a dusting of talcum powder - and knead lightly with the heel of your palm and finger tips.
There's no need to cover the dough when rising (I did - Chef UK).
Sometimes, if you've left it for a long time, it gets a thickening on the outside, but don't worry.
There's no need to find a warm place either; just anywhere out of your way.
It'll take longer to rise, but the flavour will be better.
The dough is ready when doubled in size.
Knocking it back when it has risen will improve the flavour.
Shape the loaf rather than knead it (although I knead it lightly for 1-2 minutes Chef UK) - add olives or chopped nuts at this stage too.","url":"https://recipe.bluelayer.org/recipe/18049/idiot-proof-white-bread"},{"id":"18046","title":"White bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix 1 cup of flour with salt, sugar, yeast and oil.
Add 1/2 cup warm water then mix.
Rest for 8-10 mins.
Knead for 8-10 mins gradually adding the rest of the flour
Rest for 30 - 35mins
Put into the pan then bake for 25 mins.
Put out the oven the let is cool for 5-10min then serve.","url":"https://recipe.bluelayer.org/recipe/18046/white-bread"},{"id":"18019","title":"The Ultimate Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, garlic powder","directions":"In a large bowl, dissolve yeast in 1 cup of water with sugar.
Let stand 5 minutes.
Add the rest of the ingredients except the butter.
Stir into dough and knead until smooth and elastic and slightly sticky (I use a heavy- duty mixer).
Place in greased bowl, cover and let rise until double, about 1 hour.
Punch down.
Divide dough in half.
Roll one half dough out into a 12 x 18 inch rectangle on a floured surface.
Brush with melted butter.
Cut dough in half vertically, and then cut horizontally into 8 strips (16 bread sticks from one half of dough).
Repeat this same step with other half of dough.
You should have 32 bread sticks all together.
Now at this point you can do the following variations:.
Cheesy Bread Sticks: Press buttered side down of breadstick in freshly grated Parmesan cheese.
Twist bread stick multiple times and lay out on parchment lined cookie sheets.
(I do about 8 to a pan-parchment necessary so the cheese wont stick to the pan).
Cover and let rise 30 minutes or until double in bulk and then bake.
After baking, brush with remaining melted garlic butter.
Garlic Butter Bread Sticks: Twist bread sticks that have already been spread with garlic butter mixture.
Place on greased baking sheet and let rise 30 minutes.
After baking, brush again with melted garlic butter.
Herb & Cheese Breadsticks: Use plain melted butter to spread on dough, then sprinkle bread sticks with Parmesan cheese and Salad Supreme.
Place on sprayed baking sheets and let rise 30 minutes before baking.
Brush again with remaining melted butter after baking.
Pizza Breadsticks: Let buttered bread sticks rise on parchment lined baking sheets 30 minutes.
Spread with pizza sauce and place pepperoni on top.
The last 5 minutes of baking add shredded cheese.
Cinnamon Sugar Breadsticks: Dip bread sticks in 1 stick melted of butter (skip the brush with melted butter step).
Roll in a mixture of 2 cups brown sugar and about 1 Tbsp cinnamon (might need more sugar mixture depending on how much you use).
Twist and let rise on parchment lined baking sheets.
Bake.
*Spray pans or use parchment paper and cover lightly while rising.
**Let bread sticks rise 30 minutes before baking.
***Note all bread sticks will be cooked 15 to 18 minutes at 350 or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/18019/the-ultimate-breadsticks"},{"id":"18001","title":"Gf Pizza Base - Yeast Free","ingredients":"wheat flour, white, all-purpose, unenriched
xanthan gum,
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
yogurt, greek, plain, nonfat","directions":"Sift dry ingredients together.
Rub in the butter into the flour until it looks like breadcrumbs.
Stir in the yogurt intil it comes together as a soft dough.
Turn out onto a floured surface.
[note].
Divide into two.
Flatten into a circle of desired thickness.
Place onto a greased baking sheet.
Bake in a 400*F oven for 10 minutes.
Remove - distribute tomato sauce/pest onto pizza base.
Add toppings, then mozzarella.
Bake until bubbly and chesse is melted to your liking.
note: Alternatively you can shape it and flatten it out directly onto a greased sheet.","url":"https://recipe.bluelayer.org/recipe/18001/gf-pizza-base-yeast-free"},{"id":"18000","title":"Irish Soda Bread for St. Patrick's Day","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F.
Sift the dry ingredients into a large bowl.
Make a well in the center.
Pour most of the milk in all at once.
Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary.
The dough should be soft, but not too wet and sticky.
When it all comes together, gather the dough onto a floured surface and form into a round loaf about 1 1/2-inches thick and cut a deep cross on top and over the sides.
Transfer to a baking sheet.
Reduce oven temperature to 400 degrees and bake 45 minutes, or until cooked though.
If you are in doubt, tap the bottom of the bread.
If it sounds hollow, it's done.","url":"https://recipe.bluelayer.org/recipe/18000/irish-soda-bread-for-st-patricks-day"},{"id":"17985","title":"Mexican Meatloaf","ingredients":"bread crumbs, dry, grated, plain
water, bottled, generic
sauce, salsa, ready-to-serve
beef, grass-fed, ground, raw","directions":"Heat oven to 375.
Mix bread crumbs with 1/2 cup water.
Add to salsa and meat**.
Season it however you like and mix thoroughly.
Shape into a loaf and put into a loaf pan.
Bake 1 hour.
**You can buy meatloaf mix at the store a combo of beef, veal, and pork.
Or, just use ground beef**","url":"https://recipe.bluelayer.org/recipe/17985/mexican-meatloaf"},{"id":"17983","title":"Bread Machine Focaccia With Sun-Dried Tomato","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
tomatoes, sun-dried
oil, olive, salad or cooking
cheese, parmesan, hard
spices, rosemary, dried
spices, garlic powder
cheese, mozzarella, low sodium","directions":"Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into bread machine in the order suggested by the manufacturer.
Set to Dough cycle, and start the machine.
Dough will be 1/2 pound.
When the bread machine has finished the Dough cycle, take the dough out.
Knead for 1 minute by hand.
Place in an oiled bowl, and turn a few times to coat the surface of the dough.
Cover with a damp cloth, and let rise for 15 minutes in a warm place.
Dust a 10 x 15 inch baking tray with cornmeal.
Roll out dough to fit the pan.
Make indentations in the dough with your finger tips.
Brush top surface with oil, and cover with a damp cloth.
Allow to rise for 30 minutes.
Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.
Bake at 400 degree F for 15 minutes, or until nicely browned.
Cool slightly, and cut into squares for serving.","url":"https://recipe.bluelayer.org/recipe/17983/bread-machine-focaccia-with-sun-dried-tomato"},{"id":"17975","title":"Peppered Corn Bread Croutons","ingredients":"wheat flours, bread, unenriched
oil, canola","directions":"In a pie plate, toss Peppered Corn Bread with canola oil.
Bake in a preheated 375 oven for about 10 minutes, until the croutons are golden and crisp.
Let cool before using.","url":"https://recipe.bluelayer.org/recipe/17975/peppered-corn-bread-croutons"},{"id":"17966","title":"Bleu Broccoli Casserole","ingredients":"broccoli, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, neufchatel
cheese, blue
salt, table
delallo, italian seasoned breadcrumbs,
onions, raw","directions":"Preheat oven to 350F.
Parboil or steam the broccoli until crisp tender and bright green.
Drain well and set aside.
Melt butter in saucepan and stir in the salt and flour until bubbly.
If using onion, add these now and saute until translucent.
Add the cheeses and stir until mostly melted.
Stir in milk.
Heat on medium low until thickened, stirring constantly.
Gently toss the cheese sauce with the broccoli and then stir in 2/3 cup breadcrumbs.
Spoon mixture into a casserole dish.
(OAMC - freeze now and cook 60 minutes rather than 30.
).
Cover and bake at 350F 30 minutes.
Sprinkle remaining breadcrumbs over the top and and bake uncovered 15 minutes.","url":"https://recipe.bluelayer.org/recipe/17966/bleu-broccoli-casserole"},{"id":"17958","title":"Small Loaf Pain De Mie","ingredients":"water, bottled, generic
honey
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all of the ingredients in the order listed, and mix and knead by hand, or using a stand mixer to make a smooth dough.
It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
Place the dough in a lightly greased bowl, or large (8-cup) measuring cup.
Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.
Gently deflate the dough, and shape it into a 9\" log.
Place it in a lightly greased 9\" pain de mie pan.
Cover the top of the pan with plastic wrap, to protect the dough as it rises.
Let the dough rise for about 60 minutes, till it's within about 1/2\" of the top edge of the pan.
Towards the end of the rising time, preheat the oven to 350F.
Remove the plastic wrap, and slide the greased lid onto the pan.
Bake the bread for 25 minutes.
Remove the lid, and bake for an additional 5 to 10 minutes, till it's a rich golden brown.
An instant-read thermometer inserted into the center will read 195F to 200F If you prefer a lighter-colored crust, tent the loaf with foil as soon as you remove the pan lid.
Remove the bread from the oven, and turn it out onto a rack to cool.
When completely cool, wrap in plastic, and store at room temperature.","url":"https://recipe.bluelayer.org/recipe/17958/small-loaf-pain-de-mie"},{"id":"17946","title":"Mrs. Sharp's Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together flour, soda, salt, and sugar.
Add sour milk and stir together with a wooden spoon.
The dough should be thick and sticky, but not too wet.
Turn dough onto a floured surface and form with hands into a round loaf.
Place the loaf into a cast-iron frying pan or heavy round casserole dish that has been greased with butter.
Score the top in the form of a cross with a wet knife (dig in at least an inch).
Bake at 350 degrees for 40 minutes.
Bread should cool for an hour before serving (but I like to eat it while it's still warm!
).
Note: If the loaf is made with whole-meal wheat flour, it is known as brown bread; if made with unbleached white flour, it's Irish soda bread.
Authentic Irish soda bread is made with sour milk, not buttermilk, or milk soured by adding vinegar or lemon juice.
To sour milk, simply leave it out overnight.","url":"https://recipe.bluelayer.org/recipe/17946/mrs-sharps-irish-soda-bread"},{"id":"17945","title":"Buttermilk White Bread (Bread Machine)","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle; press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/17945/buttermilk-white-bread-bread-machine"},{"id":"17944","title":"Ciabatta: the Italian Dinner Roll","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the ingredients in a bowl.
When they are all combined, drizzle in the olive oil and mix some more.
Mix with a rubber spatula until the flour has been well incorporated, then form into a single roll of dough and knead.
Let the dough rise until it doubles in size.
It might turn out better if you let it rise over a long time in a low-temperature environment.
You can use a bread machine up until this point.
Punch out the dough after it has risen, then let it rest for 20 minutes.
Fold the dough into thirds and form it into a round shape.
Use a dough scraper to cut it into four pieces and place them on a baking sheet lined with parchment paper.
Place a tightly wrung out cloth over the dough to keep it from drying, and let them rise for about 60 minutes at room temperature.
Use a tea strainer to dust the dough with some bread flour (not listed) and bake in an oven that has been preheated to 200C for 5 minutes, then lower the temperature to 180C and bake for 10 more minutes.
I made paninis with them.
Use this recipe if you want a more authentic version!","url":"https://recipe.bluelayer.org/recipe/17944/ciabatta-the-italian-dinner-roll"},{"id":"17919","title":"Phebe's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
sugars, granulated","directions":"Cream butter and sugar until light and fluffy.
Mix in flour, kneading well until completely incorporated.
Press dough down, 1/2-inch thick, into any shape cake pan; prick all over with a fork.
Preheat oven to 325 degrees.
Bake 20 minutes or until a delicate gold in color.
Cut into small squares or rectangles and remove immediately from the pan.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/17919/phebes-shortbread"},{"id":"17918","title":"Abosolutely Apricot Bread (Eb) Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
butter, without salt
jams and preserves, apricot
apricots, dried, sulfured, uncooked
leavening agents, yeast, baker's, active dry","directions":"Use light crust feature.","url":"https://recipe.bluelayer.org/recipe/17918/abosolutely-apricot-bread-eb-recipe"},{"id":"17914","title":"Easy Banana Bread","ingredients":"salad dressing, mayonnaise, regular
bananas, raw
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated","directions":"Pre heat the oven to 350 deg.F.
Mix the mayonnaise and mashed bananas in a bowl.
Sieve the dry ingredients and add to the wet mixture.
Mix with hand until smooth.
Grease and dust the loaf pan.
Pour the mix into the pan and bake for about an hour.
Tips:
Use over-ripe bananas for best results.","url":"https://recipe.bluelayer.org/recipe/17914/easy-banana-bread"},{"id":"17909","title":"Italian-Style Wheat Bread","ingredients":"water, bottled, generic
sugars, brown
spices, ginger, ground
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"For use with a bread machine, add all ingredients in the order listed and set to the wheat bread setting (some machines may vary).
If your machine has a 'keep warm' feature, remove promptly to avoid overcooking the crust.
Allow to cool completely before slicing.
For traditional baking methods, use the following steps: In large bowl, whisk together yeast, brown sugar, ginger and water.
Let sit for 5 to 10 minutes, or until a foam has developed.
Add the salt and both types of flour and mix well.
Remove dough and place on a lightly floured surface to knead for 10 minutes.
In a clean bowl, add a teaspoon of olive oil to lightly grease the surface and transfer dough to bowl to rise.
Turn dough in bowl to coat with oil and allow to sit in a warm environment for one hour, or until doubled in size.
Lightly grease a large baking sheet and set aside.
Punch down dough and return to lightly floured surface.
Divide in half and shape into long loaves, pinching the edges to seal.
Transfer loaves, seem side down, to baking sheet and allow to rise for another 45 minutes.
Using a sharp knife, make 3 to 4 diagonal slices across the top of the dough.
Preheat oven to 400AF and bake for 15 - 20 minutes.
Let bread cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/17909/italian-style-wheat-bread"},{"id":"17902","title":"Easiest Crusty White Bread (Mother Earth News)","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Starting the night before (or early morning if you want to bake for the evening), in a large mixing bowl use your hands to mix the flour, yeast, salt and enough water to form a soft and sticky dough.
You may have to add more water depending on a variety of factors, including the type of flour you use.
Do not knead, but cover and let the dough rise at room temperature.
When you get up in the morning, or a while before baking in the evening, wet your hands and lift the dough onto a flate, wet surface.
Gently stretch it and fold it 2 to 4 times -- that's it.
Return it ot the same bowl, cover and let it rise until doubled in size.
This will take about an hour or so.
If it is cool in the room, put the dough in a warmer area to do this final rise.
At this time, find a bowl that will accommodate double the size of the risen dough and line it with a cotton or linen towel dusted with flour.
Turn the risen dough (should have doubled by now) out with wet hands and again, fold it over itself about four times.
(Personally, I skip this aforementioned step and the bread is wonderful.)
Turn into the towel-lined bowl and let rise for one to four hours, depending on the room temperature.
Preheat your oven to 425 degrees Farenheit.
Once the dough is doubled, turn onto a well-floured peel or stiff cardboard.
Ideally you will bake this on a pre-heated pizza stone or heavy baking sheet.
Use the peel or cardboard to transfer the dough onto the baking surface.
Bake until the crust if golden brown which may take 60 to 75 minutes.
The magazine calls for the bread to cool for two hours, bottom up, but you can enjoy it minutes out of the oven.","url":"https://recipe.bluelayer.org/recipe/17902/easiest-crusty-white-bread-mother-earth-news"},{"id":"17900","title":"Gluten Free Sandwich Bread","ingredients":"seeds, flaxseed
seeds, flaxseed
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
xanthan gum,
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix flax meal and water in a small bowl and let sit for 10 minutes.
Mix flour, sugar, yeast, salt and xanthan gum in a large bowl.
Drizzle in the milk, beating the entire time.
Add the coconut oil and mix until thoroughly blended.
Beat in the flax mixture, a third at a time, beating the mixture thoroughly between each additino.
Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
Cover the bowl and let rise for 1 hour.
Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
Grease an 8 1/2\" by 4 1/2\" loaf pan.
Scoop the dough into the pan.
Press it level, using a spatula or your wet fingers.
Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2\" x 4 1/2\" pan, approximately 45-60 minutes.
Bake the bread at 350 degrees for 38 to 42 minutes, until golden brown.
Remove the bread from the oven, turn it out of the pan, and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/17900/gluten-free-sandwich-bread"},{"id":"17891","title":"Sadies Homemade Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Mix salt and flour together
mix 1 1/2 c warm water with yeast and sugar, let sit 5-6 minutes or until it begins to rise.
pour yeast mixture into flour and knead together until smooth (about 15 minutes) adding the additional 5 c water and oil as needed.
dough should be smooth like silk with no rough lumps.
let rise in a warm spot until size of dough has doubled.
punch down dough and divide into 6 loaves let rise one more time.
bake at 400 for 20-22 minutes.
bread is done when it is golden brown and sounds hollow when thumped.","url":"https://recipe.bluelayer.org/recipe/17891/sadies-homemade-bread"},{"id":"17889","title":"Fluffy Milk Doughnuts","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Let the bread machine knead and do the first rising for 40 minutes.
Break the dough into 10 pieces.
(One should weigh just under 50 g) Next make them into round balls and let them sit for 15 minutes.
With the palms of your hands, punch the dough lightly and then with a rolling pin, roll them out till they are about 7-8cm wide.
Using a 2cm round mold, cut out the center.
(I used a 10mm metal cap to cut them out)
Let them rise a second time for 20 minutes.
After 15 minutes has passed, take them out to let the surface dry out slightly.
Heat up the oil to 350F (180C).
Combine all the ingredients for the glaze in a bowl and mix them well.
Fry each side for 2 minutes at 350F (180C).
Fry the side that is going to be the top first.
Once they have been fried, and ideally while they are still hot, coat them with the glaze.
Just do the topside because if you do both, then it will become sticky.
(Yikes!)
Transfer them to a baking tray to cool.
While they are cooling, the glaze will harden.
They're also good if you use granulated sugar If you chose this route, also be sure to coat them while they're still hot.
(I used finely powdered confectioners sugar.)
Don't forget to fry the centers that you cut out of the dough to make the holes.
About 2 minutes before it's done kneading the dough, you can add citrus peel zest to the mixture and it's delicious!
Add as much as you want but, I recommend about 60-70 g. If you do, it will make about 11 doughnuts.","url":"https://recipe.bluelayer.org/recipe/17889/fluffy-milk-doughnuts"},{"id":"17887","title":"Easiest Breadsticks Ever","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In large bowl combine warm water, yeast, & sugar.
Let sit until yeast is dissolved.
Add 3 cups flour and stir until smooth.
Add salt and more flour.
Knead until smooth ball.
Let rest 10 minutes.
Roll out on large cookie sheet.
Melt 1 cube of butter with garlic salt and Italian seasonings (as much as you want).
Pour ever top of dough (when it is cooled slightly).
Cut in strips with a pizza cutter (long ways down the middle and then short ways for however thick you want).
Top with Parmesan cheese and bake at 350 degrees for about 25 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/17887/easiest-breadsticks-ever"},{"id":"17845","title":"Rustic Walnut Loaf with Homemade Natural Leaven","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
nuts, walnuts, english","directions":"Combine the flour, salt, sugar and starter in a bowl, then add the water and knead.
When the dough gets soft, spread it out and add the chopped walnuts on top, then knead in.
When the walnuts are evenly distributed, round the dough to form a ball.
Place the ball in a bowl dusted with flour, with the seam at the bottom, wrap in plastic wrap and allow it to rise for the 1st proving.
After about 8 minutes into rising, punch down the dough once in the bowl.
Round off the dough, then wrap again, and let it rise more.
The first proving is complete when the dough rises two to three times in height.
Lift out the dough, punch down, and let it rest for 20 minutes.
Form into a ball, then, with the seam at the top, return to the flour-dusted banneton (bread-rising mold) for a second proving.
Remove the risen dough, slash the top and bake in an oven preheated to 250C reduced to 220 C for 25 to 28 minutes.
Here it is.
And here it is sliced!","url":"https://recipe.bluelayer.org/recipe/17845/rustic-walnut-loaf-with-homemade-natural-leaven"},{"id":"15118","title":"Olive Ladder Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
olives, ripe, canned (small-extra large)
wheat flour, white, all-purpose, unenriched","directions":"Combine ingredients in bread machine and press \"Start\"","url":"https://recipe.bluelayer.org/recipe/15118/olive-ladder-bread"},{"id":"17810","title":"Bread Machine Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Add ingredients in the order recommended for your bread machine and set to dough cycle.
After its finished, transfer dough to lightly oiled pan.
For a thick crust, cover and let rise for about 20 minutes; for thin crust, bake right away.
Heap with toppings of your choice and bake at 450 degrees for about 20 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/17810/bread-machine-pizza-dough"},{"id":"17788","title":"Whole Wheat Bread for Vegans or Vegetarians","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
goldsaft sugar beet syrup,
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Put all of the ingredients in a bowl and mix.
Leave to proof for 45 minutes at 30C.
After the first rising, divide the dough into desired portions, then let rest.
After shaping, proof for the second time for 25 minutes at 30C, sprinkle with whole wheat flour, then slash the tops.
Bake for 17 minutes at 200C.","url":"https://recipe.bluelayer.org/recipe/17788/whole-wheat-bread-for-vegans-or-vegetarians"},{"id":"17785","title":"Feathery Layered Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"add all dry ingredients together and mix.
add wet ingredients (make sure butter is soft).
make sure all ingredients are mixed well together.
pre-heat oven to 450 degrees.
melt 1/2 cup of butter on stove.
knead dough on floured surface and flour roller.
cut out biscuits dip in melted butter before placing in non-greased pan.
bake for 12 minutes if not brown on top then not ready to be taken out.
put in bread basket as soon as out of stove and cover to keep warm.","url":"https://recipe.bluelayer.org/recipe/17785/feathery-layered-biscuits"},{"id":"17779","title":"Pizza Crust for Large-Loaf Bread Machines","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Put bread machine on white bread - manual setting and dump ingredients in according to your machine's preferences When cycle is all done, remove and separate into 3 to 4 balls of dough.
Place on floured wax paper and let rise for about 20 minutes more (add a little flour if dough is too sticky).
Shape, top, and bake untill done in a very hot oven.","url":"https://recipe.bluelayer.org/recipe/17779/pizza-crust-for-large-loaf-bread-machines"},{"id":"17774","title":"Almost-Famous Rosemary Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
salt, table
salt, table","directions":"Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer).
Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes.
(Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil.
Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil.
Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces.
Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle.
Fold in the sides to make a free-form square.
Use a spatula to turn the dough over, then tuck the corners under to form a ball.
Place seam-side down on a prepared baking sheet.
Repeat with the remaining dough, putting 2 balls on each baking sheet.
Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary.
Continue baking until golden brown, about 10 more minutes.
Transfer to a rack to cool.
Serve with olive oil seasoned with pepper.
Photograph by Lisa Shin","url":"https://recipe.bluelayer.org/recipe/17774/almost-famous-rosemary-bread"},{"id":"17769","title":"Warm French Onion Soup Dip","ingredients":"wheat flours, bread, unenriched
onions, raw
cheese, parmesan, hard
cheese, parmesan, hard","directions":"Mix soup and cream cheese until smooth.
Stir in swiss cheese.
Spread in a 1 qrt baking dish.
Bake at 375 for 30 minutes.
Cut bread into chunks for dipping.
You can also toast the bread chunks in the oven and then use for dipping.","url":"https://recipe.bluelayer.org/recipe/17769/warm-french-onion-soup-dip"},{"id":"17767","title":"Baked Potato Toppings Recipe","ingredients":"potatoes, raw, skin","directions":"Each of the following makes 1 serving and uses a 5 ounce.
baked potato.
BROCCOLI AND MELTED CHEESE...Fill an opened warm baked potato with 1/2 c. steamed broccoli florets, 1 tbsp.
grated nonfat morrzrella cheese, and 1 teaspoon minced fresh dill or possibly 1/4 teaspoon dry dill week.
bread/starch and 1 vegetable.
CHEESE AND CHIVES...Fill an opened warm baked potato with 1/4 c. low-fat (1%) low-fat cottage cheese, 1 tbsp.
snipped fresh chives, and 1 teaspoon toasted sesame seeds.
bread/starch and 1 vegetable.
ROASTED GARLIC POTATOES...Cut the bottom off a medium-size head of garlic, place head on a square of aluminum foil, and drizzle 1/2 teaspoon extra virgin olive oil over it.
Seal and bake along with the potato at 375 F for 30 min, till the garlic is very soft.
Squeeze the pulp out of one or possibly more garlic cloves, to taste, into the opened warm potato.
potato with 1/2 c. Italian Mushroom Sauce.
Sprinkle with 1 tbsp.
minced fresh basil or possibly parsley.
ONIONS AND MINT...Lightly spray a nonstick saute/fry pan with butter-flavored cooking spray.
Place over low heat, add in 1/2 c. thinly sliced onion, and saute/fry for 4 to 5 min, till soft but not browned.
Add in 1 teaspoon balsamic vinegar, 1 teaspoon minced fresh mint (or possibly flat-leaf parsley), and a generous grinding of pepper.
Spoon into a opened warm baked potato.
Mexican Vegetable Stew into an opened warm baked potato.
Sprinkle with 1 teaspoon fresh minced cilantro (fresh coriander) and 1/2 tsp dry-roasted sunflower seeds.
bread/starch.
YOGURT PRIMAVERA...Combine 2 tbsp.
plain nonfat yogurt, 1/4 teaspoon Dijon mustard, 3 tbsp.
mixed diced dred, green, and yellow bell peppers, and 1 chopped scallion, white part and 1 inch green.
Spoon into an opened warm baked potato.
Sprinkle with warm red pepper flakes to taste.
bread/starch.","url":"https://recipe.bluelayer.org/recipe/17767/baked-potato-toppings-recipe"},{"id":"17750","title":"Almost-Cornbread Muffins","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
syrup, maple, canadian
tofu, raw, regular, prepared with calcium sulfate
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat oven to 400F.
Grease muffin pan, or fill with 12 muffin cups.
Mix margarine, sugar, maple syrup, tofu and salt.
In a separate bowl, mix flour, cornmeal and baking powder.
Blend into margarine mixture.
Stir in rice milk, mixing just until moistened into a lumpy batter.
Do not over mix.
Batter should be thick but drop easily off a spoon into muffin cups; add a bit more rice milk if batter is too thick.
Fill muffin cups 2/3 full with batter.
Bake about 20 minutes, or until just beginning to brown, and toothpick inserted in center comes out clean.","url":"https://recipe.bluelayer.org/recipe/17750/almost-cornbread-muffins"},{"id":"17732","title":"Bread Machine Carrot Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
carrots, raw
honey
yogurt, greek, plain, nonfat
molasses
nuts, walnuts, english
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/17732/bread-machine-carrot-bread"},{"id":"17721","title":"Cheesy Beer Batter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
cheese, cheddar
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 375 degrees.
Sift together all of the dry ingredients (flours through salt) into a large mixing bowl.
Stir in the shredded cheese.
Add the beer all at once, and stir batter until it just comes together.
It will be lumpy.
Do not overmix.
Transfer to a lightly greased 9 x 5 x 3-inch loaf pan and brush top with melted butter.
Bake for 35- 40 minutes, or until a skewer inserted in the center comes out clean.
Turn out onto a rack, and allow to cool.","url":"https://recipe.bluelayer.org/recipe/17721/cheesy-beer-batter-bread"},{"id":"17712","title":"Seven-Grain Bran Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
molasses
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle; press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/17712/seven-grain-bran-bread-bread-machine"},{"id":"17698","title":"Easy Pesto","ingredients":"spices, basil, dried
spices, garlic powder
salt, table
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Use a blender.
Combine all ingredients in blender.
Blend on low until desired consistency/texture/color.
Add more of any chosen ingredient above to enhance flavor.
Pour into dish to be served on slices of buttered bread.
Mine covered 4 slices.","url":"https://recipe.bluelayer.org/recipe/17698/easy-pesto"},{"id":"17685","title":"Fried Mushrooms in Sour Cream (Paistetut Sienet)","ingredients":"mushrooms, white, raw
delallo, italian seasoned breadcrumbs,
cream, sour, cultured
butter, without salt
onions, raw","directions":"In a heavy 10-12 inch stainless-steel or enamel skillet, melt 4 Tblsp.
butter over moderate heat.
When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft and transparent but not brown.
Now add the mushroom slices and cook another 3 to 5 minutes.
Shake the pan from time to time so that the mushrooms do not stick.
When the mushrooms are a light, delicate brown, sprinkle in the bread crumbs and toss the contents of the pan gently with a rubber spatula or wooden spoon.
Remove the pan from the heat.
In a small bowl, beat the sour cream with a wooden spoon or whisk for a minute or two, then stir it into the skillet.
Toss lightly until the mushrooms are well coated with the cream.
Serve as a vegetable accompaniment to meat or fish dishes.","url":"https://recipe.bluelayer.org/recipe/17685/fried-mushrooms-in-sour-cream-paistetut-sienet"},{"id":"17683","title":"Rum-Raisin Shortbreads","ingredients":"alcoholic beverage, distilled, rum, 80 proof
currants, zante, dried
butter, without salt
sugars, granulated
orange juice, raw
vanilla extract
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"Combine rum and currants, cover and let stand at room temperature overnight.
Drain, reserving 2 tablespoons rum.
Beat butter, sugar and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes.
Add vanilla and reserved rum, and beat until combined.
Reduce speed to low.
Add flour, coconut and salt and beat for 3 minutes.
Stir in currants by hand.
Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
Preheat oven to 325F Remove parchment.
Slice logs into 1/4 inch thick rounds, and space about 1-inch apart on baking sheets lined with parchment.
Bake until pale golden, about 20 minutes.
Let cool.
Cookies can be stored in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/17683/rum-raisin-shortbreads"},{"id":"17678","title":"Christy's Multigrain Cereal Bread I","ingredients":"water, bottled, generic
butter, without salt
honey
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into bread machine in order listed, select normal cycle, and let the bread machine do all of the work -or- Select dough cycle.
When dough is finished rising, transfer from bread pan to oiled loaf pan.
Cover with a towel and let rise in a warm place until top is puffy, about 15 to 30 minutes.
Put bread in oven and set for 350 degrees Fahrenheit (do not preheat).
Bake for about 35 to 40 minutes, until top is golden and bottom sounds hollow when thumped.","url":"https://recipe.bluelayer.org/recipe/17678/christys-multigrain-cereal-bread-i"},{"id":"17667","title":"Ethiopian Flat Bread (Injera)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Mix all ingredients in a large bowl.
Cover and let set an hour or longer until batter rises and becomes stretchy.
The batter can sit for as long as 3-6 hours if you need it to.
When you are ready, stir batter if liquid has settled on the bottom.
In blender, whip 2 c.
of batter at a time, thinning it with 1/2-3/4 c.
water.
Batter will be quite thin.
Heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat.
Pour batter into heated pan (1/2 c. if using a 12-inch pan; 1/3 c. if using a 10-inch pan) and quickly swirl pan to spread batter as thin as possible.
Batter should be no thicker than 1/8 inch.
Do NOT turn.
Injera is cooked through when bubbles appear all over the top.
Lay each Injera on a towel for a minute or two then stack in a covered dish to keep warm.
(VERY important to rest on towel before stacking!)
For those not familiar with Injera, serve it as the\"utensil\" when serving thick stews.
Use pieces of injera to scoop or pick up bites of stew-- no double-dipping-- eat your\"utensil\" each time.","url":"https://recipe.bluelayer.org/recipe/17667/ethiopian-flat-bread-injera"},{"id":"17661","title":"Whole Wheat Peanut Butter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan.
In a large bowl mix together flour, sugar, baking powder and salt.
Add peanut butter and milk and stir until just combined.
Pour into the prepared loaf pan and smooth out the top.
Bake for 50 minutes or until a skewer inserted into the center of the loaf comes out clean.
Let cool completely.
Slice and serve with homemade jam.
(Adapted from The Lady and Sons Savannah Country Cookbook by Paula Deen.)","url":"https://recipe.bluelayer.org/recipe/17661/whole-wheat-peanut-butter-bread"},{"id":"17659","title":"Scottish Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 350 degrees F.
Mix all ingredients together until just blended.
Line a 9\" X 9\" baking pan with foil.
Spray lightly with non-stick spray.
Press dough into pan.
Poke with a fork or drag fork across the top to make a pattern.
Bake for 35-40 minutes.
Remove BEFORE cookie gets browned.
It will continue to cook a bit after removal.
Carefully remove from the pan by lifting the foil right out of the pan.
On a flat surface, cut the cookie into small bites sized pieces while it is still hot.
If you wait too long, the cookie will only crumble.","url":"https://recipe.bluelayer.org/recipe/17659/scottish-shortbread"},{"id":"17658","title":"My Special Crispy Baked Fish","ingredients":"sauce, fish, ready-to-serve
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
dill weed, fresh
spices, pepper, black
butter, without salt","directions":"Rinse and pat dry fish.
Cut into 4 serving size pieces if needed.
Measure thickness of each piece.
This will determine cooking time.
Create an assembly-type line with milk in one dish, flour in another.
In the last dish, combine bread crumbs, parmesan, dill, and black pepper.
Add melted butter, stir until forms small crumbs.
Dip fish in milk (this helps the flour stick to fish).
Then dip in flour.
Dip again in milk.
Then dip into bread crumb mixture.
Press crumbs into fish if not sticking.
Place fish on GREASED baking sheet.
Bake uncovered at 450 degrees for 5 minutes per 1/2 inch thickness of fish.
If the thickest part of fish is 1 inch thick, bake for 10 minutes.
Check doneness by inserting fork and if fish flakes easily.
I place rings of onion and lemon juice on bottom and top of fish while baking for extra flavor.","url":"https://recipe.bluelayer.org/recipe/17658/my-special-crispy-baked-fish"},{"id":"17656","title":"White Bread","ingredients":"honey
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix all ingredients in mixer speed 1 for 3 minutes speed 2 for 6-8 minutes until developed.","url":"https://recipe.bluelayer.org/recipe/17656/white-bread"},{"id":"17655","title":"Deb's Cloverleaf Rolls","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oats
butter, without salt
salt, table","directions":"Combine the hot water, white sugar, and yeast together in the mixing bowl of a large stand mixer; let sit until it forms a creamy layer on top, about 10 minutes.
Fit the mixer with a dough hook, and slowly beat in 3 cups of bread flour and the rolled oats until the flour is thoroughly worked in.
Place the mixing bowl in a warm place, cover with a cloth, and let the batter rise until doubled and puffy, about 1 hour.
Place the mixing bowl back onto the stand mixer, and pour in the butter; start the mixer on low speed, and beat in the remaining 6 cups of bread flour.
Sprinkle salt into the dough.
Turn the mixer up to medium, and knead the dough until smooth and elastic, 5 to 8 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Grease 24 muffin cups.
Pinch off about 2 tablespoons of dough, and form into a ball about the size of a large cherry tomato.
Place the dough ball into a greased muffin cup; make 2 more balls, and place them into the same cup (3 dough balls per cup).
Repeat with remaining dough.
Bake the rolls in the preheated oven until the turn lightly golden brown, 38 minutes.","url":"https://recipe.bluelayer.org/recipe/17655/debs-cloverleaf-rolls"},{"id":"17654","title":"Carrot Bread (Yeast) from Martha Stewart","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
carrots, raw
currants, zante, dried
nuts, walnuts, english
spices, cumin seed","directions":"1.In a medium bowl, stir together flour, salt, and yeast; add carrot juice.
Using a wooden spoon or your hands, mix until a wet, sticky dough is formed, about 30 seconds.
If it's not really sticky to the touch, add another tablespoon or two of water.
Add currants and walnuts and mix until incorporated.
Cover bowl and let stand until surface is dotted with bubbles and dough is more than doubled in size, 12 to 18 hours.
2.Generously dust work surface with flour.
Using a bowl scraper or rubber spatula, scrape dough out of bowl in one piece.
Using floured hands or a bowl scraper, lift edges of dough in toward center.
Tuck in edges of dough to make a round.
3.Place a clean kitchen towel on work surface.
Generously dust towel with flour and sprinkle with cumin seeds.
Gently place dough on towel, seam side-down.
If dough is tacky, dust top lightly with flour.
Fold the ends of the towel loosely over dough to cover and place in a warm, draft-free spot to rise for 1 to 2 hours.
Dough is ready when it is almost doubled in size and holds an impression when gently poked with a finger.
If it springs back, let rise 15 minutes more.
4.Meanwhile, one half hour before the end of the second rise, preheat oven to 450 degrees with a rack set in bottom third of oven.
Place a covered 4 1/2-to-5 1/2-quart cast-iron, high-quality all-ceramic, or enameled cast-iron (with plastic handle removed and screw hole plugged with aluminum foil) in the center of rack.
5.Using pot holders, very carefully remove preheated pot from oven and uncover.
Unfold towel and quickly but gently invert dough into pot, seam side-up.
Cover pot, return to oven, and bake for 25 minutes.
6.Uncover and continue baking until bread is a deep chestnut color, 15 to 20 minutes more.
Using a heatproof spatula or pot holders, carefully lift bread out of pot and place it on a rack; let cool completely.","url":"https://recipe.bluelayer.org/recipe/17654/carrot-bread-yeast-from-martha-stewart"},{"id":"17652","title":"Italian Bread Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated","directions":"Place yeast in mixing bowl.
then add lukewarm water.
let it sit for about 3 minutes.
add salt and sugar and lightly stir .
now add about 1/2 the flour, gradually add remaining flour.
I use my kitchenaid mixer.
When dough lifts from side of bowl, form into a ball.
Lightly coat top with olive oil and cover top of bowl with plastic wrap.
Let stand to rise about 1 hour, then you can either bake as bread or use for pizza dough.","url":"https://recipe.bluelayer.org/recipe/17652/italian-bread-dough"},{"id":"17650","title":"AMIEs FRIED CHICKEN","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
bread crumbs, dry, grated, plain
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Soak chicken in carnation evaporated milk.
Measure bread crumbs, salt, pepper and ajinomoto in a plastic bag.
Put in 3-4 pieces chicken at a time and shake.
Deep fat fry.
Arrange in a platter.
Serve hot!","url":"https://recipe.bluelayer.org/recipe/17650/amies-fried-chicken"},{"id":"17646","title":"Awesome Gingerbread Cookies","ingredients":"sugars, granulated
molasses
water, bottled, generic
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"In a large heavy-bottom saucepan, heat sugar, molasses, water, ginger, cinnamon, and cloves.
Bring to a boil and stir until the sugar dissolves.
Remove from heat and stir in butter until melted.
Cool for 15 minutes.
In a large bowl, whisk together the flour, baking soda, and salt.
Pour flour mixture into cooled molasses mixture; stir until combined.
Place dough in a gallon-size zipper storage bag; refrigerate overnight (or up to a week).
Preheat oven to 350 degrees F. Roll dough between two layers of wax paper or parchment until dough is 1/4-inch thick.
Cut desired shapes using cutters that have been dipped in flour.
Place shapes on parchment or silpat lined sheet pans; bake 810 minutes for small to medium cookies (12 minutes or more for very large cookies).
When cookies are cool enough to handle without distorting, transfer to a cooling rack to cool completely.
Note: Cookie dough can be stored in the fridge for up to a week before baking.
To make cookie dough even further in advance, freeze well wrapped in plastic.
Thaw wrapped cookie dough overnight in the fridge before rolling and baking.
Recipe adapted from The Pastry Queen.","url":"https://recipe.bluelayer.org/recipe/17646/awesome-gingerbread-cookies"},{"id":"17645","title":"Sullivan Street Bakery No Knead Wheat Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"You will need a covered pot similar to a Dutch Oven; five-quart or larger made of cast iron, Pyrex, ceramic, enamel- anything that can safely go into a 450F oven.
Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together.
It will be a shaggy, doughy mess.
Cover with plastic wrap and let sit 8-12 hours on counter top.
Shape & preheat: The dough will now be wet, sticky and bubbly.
Oil your pot well, but do not allow any oil to be standing in the pot.
With a wet spatula, dump the dough into your pot and nudge it into a ball shape.
Let it nap for 2 hours.
When youve got about a half hour left on the rise, preheat to 450F.
Bake: Your dough should have doubled in size.
Cover the pot.
Bake 30 minutes.
Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F Remove and let cool on wired rack.
If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/17645/sullivan-street-bakery-no-knead-wheat-bread"},{"id":"17642","title":"Bread Machine Whole Wheat Rolls","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
molasses
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the ingredients into the bread baking pan as recommended by your bread machine's manual.
Use the DOUGH cycle setting.
To hand shape the roll, once the dough cycle is complete remove the dough to a lightly floured cutting board.
Divide the dough into 12 equal pieces and shape into balls.
Place the rolls into greased muffin tins, brush lightly with melted butter or butter substitute.
Cover with a piece of wax paper and a clean cloth and let rise in a warm place for about 15-20 minutes.
Bake the rolls at 375F for 15-20 minutes.
Refrigerate leftovers.
*NOTE: Here's a trick to measure the honey and molasses easily.
By measuring the oil first, the oil coats the measuring utensil.
Then when you measure out the honey and molasses the two ingredients slide off easily into the bread machine pan.","url":"https://recipe.bluelayer.org/recipe/17642/bread-machine-whole-wheat-rolls"},{"id":"17641","title":"Crumb Crusted Corned Beef","ingredients":"corn, sweet, white, raw
butter, without salt
delallo, italian seasoned breadcrumbs,
parsley, fresh
horseradish, prepared","directions":"in a large pot place beef in enough water to cover by an inch bring to a boil and skim the foam off.
reduce heat and cook for 3 hours drain pat dry and place on a platter.
melt butter over medium heat.
add breadcrumbs and parsley cook till breadcrumbs are moist.
spread horseradish on beef.
sprinkle with crumb mixture and let stand for 10 minutes to relax the meat and let flavors meld.","url":"https://recipe.bluelayer.org/recipe/17641/crumb-crusted-corned-beef"},{"id":"17607","title":"Gingerbread Martini Cocktail","ingredients":"vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Shake with ice and strain into a chilled martini glass.
Finish with a sprinkling of cinnamon on top.","url":"https://recipe.bluelayer.org/recipe/17607/gingerbread-martini-cocktail"},{"id":"17603","title":"No-Fail Pizza Dough (Bread Machine)","ingredients":"water, bottled, generic
honey
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In the bowl of a bread maker fitted with the mixing blade, add the warm water, honey, salt, oil and bread flour.
Make sure flour covers all the other ingredients well.
Sprinkle the yeast over the top and attach bowl to your bread machine.
Set your bread machine to the dough cycle and hit start.
Thats itits like magic!
The dough should be smooth and easy to work with.
Roll it out to the desired thickness (keep in mind the dough rises a bit in the oven).
Then top with your favorite toppings and bake.
Makes enough for 4 medium to large pizzas (depending on the thickness of the crust).
Freeze what you dont use in an airtight container or zip-top freezer bag for up to 3 months.
Roll it out to use in your favorite recipe using pizza dough.
Recipe adapted from Laurens Latest.","url":"https://recipe.bluelayer.org/recipe/17603/no-fail-pizza-dough-bread-machine"},{"id":"17586","title":"Hot Brie in a Sourdough Bowl","ingredients":"spices, chili powder
spices, garlic powder
mustard, prepared, yellow
sugars, granulated
wheat flours, bread, unenriched
butter, without salt
cheese, brie","directions":"Mix spices and sugar; set aside.
Cut circle in top of bread and remove bread center to make room for the Brie.
Spread butter in bread and sprinkle with half of the spice mixture.
With a knife, make 2-inch cuts around edge of bread at 1-inch intervals.
Remove rind from Brie; place in bread.
Sprinkle Brie with remaining spice mixture.
Replace top of bread.
Bake on baking sheet at 350 degrees 20-30 minutes.
To serve, remove bread top and break into bite-size pieces.
Dip bread pieces in hot Brie.","url":"https://recipe.bluelayer.org/recipe/17586/hot-brie-in-a-sourdough-bowl"},{"id":"17583","title":"Apple Oatmeal Bread Iii Recipe","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
honey
salt, table
spices, cinnamon, ground
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
apples, raw, with skin","directions":"Place the ingredients in the bread pan in the order recommended by your machine's manufacturer.
Process on the appropriate cycle.
Add in apples near end of last knead.
This recipe yields a 1 1/2 lb.
loaf.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/17583/apple-oatmeal-bread-iii-recipe"},{"id":"17568","title":"Blueberry cream bread - bread machine","ingredients":"water, bottled, generic
cream, sour, cultured
yogurt, greek, plain, nonfat
blueberries, raw
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
blueberries, raw","directions":"all ingredients at room temp.
Add ingredients in order that manufacture suggests for the sweet bread cycle.
Choose the medium crust.","url":"https://recipe.bluelayer.org/recipe/17568/blueberry-cream-bread-bread-machine"},{"id":"17565","title":"Herbed Breadsticks","ingredients":"house of pasta, pizza dough,
spices, oregano, dried
spices, thyme, dried
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Roll dough into an 8 x 4-inch rectangle, and proceed.
Sprinkle oregano and thyme over dough.
Fold dough over twice; knead 4 times.
Roll into an 8 x 4-inch rectangle.
Cut into 4 (4 x 2-inch) rectangles; twist.
Arrange on a baking sheet coated with cooking spray.
Bake at 425 for 10 minutes.
Brush with olive oil; sprinkle with kosher salt and black pepper.","url":"https://recipe.bluelayer.org/recipe/17565/herbed-breadsticks"},{"id":"17563","title":"Cinnamon Nut Loaf","ingredients":"nuts, pecans
sugars, granulated
butter, without salt
spices, cinnamon, ground
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a small bowl, combine nuts, sugar, butter and cinnamon.
Separate biscuits, flatten slightly.
Place 1/2 teaspoon of nut mixture on one side of each biscuit and fold other side over filling.
Press edges with a fork to seal.
Forming five rows, arrange biscuits folded side down in a greased 8x4x2 loaf pan.
Spoon remaining nut mixture over top.
Bake at 350 degrees for 25 min or until golden brown.
Cool for 10 min before removing from pan to a wire rack.
Meanwhile, combine confectioners sugar and milk in a small bowl then drizzle over warm bread.
Cut into slices or pull apart.","url":"https://recipe.bluelayer.org/recipe/17563/cinnamon-nut-loaf"},{"id":"17558","title":"Chocolate Mairibars (Gluten Free Energy Bar)","ingredients":"dates, deglet noor
water, bottled, generic
cocoa, dry powder, unsweetened
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english","directions":"Put dates in a saucepan, add water and boil until the water is absorbed and the dates are soft.
Remove from heat and smooth the mixture with a wooden spoon until you have a soft, thick paste.
Place mixture in a large mixing bowl.
Add cocoa powder and mix thoroughly with dates.
Add ground almonds and stir into paste.
Add coconut and chopped nuts.
Knead these last two ingredients into the mixture either by hand or use a bread hook.
When thoroughly mixed transfer to a 8 x 13 pan; smooth mixture out and cover it.
Place in the refrigerator and let it set for an hour before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/17558/chocolate-mairibars-gluten-free-energy-bar"},{"id":"17555","title":"Three Loaves of Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Disolve in a bowl; yeast in water Add and mix in oil and sugar.
Let rest 10 minute.
stir in milk.
mix ww flour and salt together.
slowly beat in ww flour to yeast mixture one cup at a time, beating till smooth.
Beat in about one cup of the white flour or enough until it clumps together.
Turn onto board and knead till smooth adding remaining flour, up to 3 more cups, until its not sticky.
Cover and let rise until double.
Divide into three loaves.
Rise another 1/2- 1 hours.
Bake at 350 for 20 minute.
Dough may also be used for pizza crust, cinnamon rolls, and dinner rolls.
If you want to freeze dough, do so before second rising and then when ready to use, thaw and rise.","url":"https://recipe.bluelayer.org/recipe/17555/three-loaves-of-bread"},{"id":"17538","title":"Scotch Shortbread (Cookies)","ingredients":"butter, without salt
sugars, brown
wheat flour, white, cake, enriched","directions":"Beat butter and brown sugar together until light and fluffy.
Mix in flour.
Wrap dough and chill for about 1 hour, or until firm enough to roll out.
Preheat oven to 325.
Roll dough out on lightly floured board.
Cut out cookies.
Place on ungreased baking sheets.
Bake for about 20 minutes, or until lightly browned at edges.","url":"https://recipe.bluelayer.org/recipe/17538/scotch-shortbread-cookies"},{"id":"17535","title":"Super Easy French Dip","ingredients":"beef, grass-fed, ground, raw
beef, grass-fed, ground, raw","directions":"Pre-heat the oven to 180 c fan assisted.
Place the beef on an oven proof tray.
Then rub well with olive oil and sprinkle well with salt and pepper.
Place in the oven and cook between 30-35 minutes.
You want it to be pink inside.
Remove the beef from oven and leave to rest until it's cool enough to handle.
Using a slicer, slice the beef as thin as possible.
In a saucepan add the beef stock.
And as you cut the beef add to the saucepan.
The longer you leave the meat soaking in beef stock the better it'll taste.
You can leave the meat in the cold sauce for a few hours if you have time.
When ready to eat, remove the meat and heat the beef stock.
Add the meat in the beef stock for about a minute to heat the meat through only.
For the bread I used, a sweet bun similar to brioche bread, but you can you your favourite bread.
Cut or sliced in the middle.
Now layer the bread with the beef and add some cheese.
Add a small bowl of beef stock to each persons plate to dip the sandwiches.
Enjoy","url":"https://recipe.bluelayer.org/recipe/17535/super-easy-french-dip"},{"id":"17528","title":"Scottish Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table","directions":"Set oven to 325F.
Grease a l-pound loaf tin.
Mix the flours, salt, baking soda and cream of tartar together in a bowl.
Add the golden syrup and mix with sufficient of the milk to form soft dough.
Turn out on to a floured surface and knead very gently.
Place in the tin and cover with foil.
Bake for about 50 minutes then remove the foil and bake for a further 10 minutes until the top is nicely browned.
Turn out on to a wire rack to cool.
Eat at once.","url":"https://recipe.bluelayer.org/recipe/17528/scottish-brown-bread"},{"id":"17520","title":"Nigella Seeds Flatbread","ingredients":"spices, fennel seed
water, bottled, generic
leavening agents, yeast, baker's, active dry
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Place the nigella seeds and water in a large saucepan and bring to the boil.
Remove from the heat, add the yeast and yogurt and stir well.
Add 1/3 of the flour and stir.
Cover and leave in a warm place to prove for 30 minutes.
Work in the salt, 2 tablespoons of the oil and the remaining flour.
Cover and leave in a warm place to prove for a further 2 hours, or until the dough has doubled in size.
Knead the dough briefly.
Divide it into six portions, shape them into balls, then roll out into rounds.
Place the remaining oil in a frying pan.
Add the dough rounds, in batches if necessary, and cook for 1 minute on each side.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/17520/nigella-seeds-flatbread"},{"id":"17502","title":"Khubz 'aadi (Pita Bread)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"Proof yeast with sugar, and 1/2 cup warm water in a bowl for 10 minutes, until frothy.
Add 2 cups warm water, and 1 cup of the flour.
Stir until well combined.
Add salt and 2 tbsp oil, then gradually add remaining flour until dough forms a ball.
Knead until smooth and elastic, then cover and allow to rise in a warm place until doubled - about 2 hours.
Punchdown dough and divide into 16 portions, keeping dough covered.
Roll each portion into a 7\" disc, and spread out in a single layer.
Keep covered and allow to rest for 20 minutes.
Meanwhile, preheat a pizza stone (or baking pan) in a 500*F oven.
Bake breads 2-3 at a time for 3 minutes, until golden and puffed.
Place bread in a clean towel to keep warm and soft.","url":"https://recipe.bluelayer.org/recipe/17502/khubz-aadi-pita-bread"},{"id":"17495","title":"Sourdough Wheat Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/17495/sourdough-wheat-bread"},{"id":"17493","title":"French Sourdough in the Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry
nuts, walnuts, english
alcoholic beverage, distilled, rum, 80 proof","directions":"Add all of the ingredients to the bread maker and set it to the dough setting.
Start the course and once the dough has finished kneading, switch it off.
Take the dough out of the bread maker and mix in the walnuts and rum-soaked fruit.
Prove until the dough doubled in size.
Once proven, punch it down to get rid of any excess gas and roll it into a neat ball.
Leave to rest for 10 - 15 minutes.
Roll the dough out into an oval shape.
Fold the two long sides over the bread towards the middle.
Fold in half lengthways and firmly close up any seams.
Put the dough seam-down on a baking tray and leave to prove for a second time.
After this second proofing, use a tea strainer to sprinkle some bread flour over the top of the dough and score it 4 times.
Spray with water and bake in an oven preheated to 220C for 22 minutes.
The outside of the bread may burn easily so if it looks like it is browning too much, cover it with aluminium foil whilst baking.
Here it is when baked.
I kind of burned it a little, but that's the way I like it.
You can use this recipe to make 2 small loaves as well.
Here I tried making a loaf with no filling.
I proved it for a second time in a banneton (a bread rising mould) and dusted with rye flour.
It made a really soft loaf that's great for making sandwiches.","url":"https://recipe.bluelayer.org/recipe/17493/french-sourdough-in-the-bread-machine"},{"id":"17491","title":"Parmesan Dipping Seasoning for Bread","ingredients":"cheese, parmesan, hard
spices, oregano, dried
spices, garlic powder
salt, table
spices, basil, dried
spices, parsley, dried
spices, onion powder
spices, thyme, dried
spices, tarragon, dried
oil, olive, salad or cooking","directions":"Grind spices until fine (either in the palm of your hand or in a spice grinder).
Add cheese to spices and mix well.
Store in a spice container until ready to use.
In a small bowl add 2 tbls of olive oil to one teaspoons of spice mix.
Mix well.
Let set for at least five minutes.
Break off chunks of Italian or peasant bread and dip!","url":"https://recipe.bluelayer.org/recipe/17491/parmesan-dipping-seasoning-for-bread"},{"id":"17487","title":"Dill Buttermilk Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
dill weed, fresh
dill weed, fresh
leavening agents, baking soda
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350 F.
Combine flour, baking powder, sugar, dill, baking soda, salt and pepper in a bowl.
Add buttermilk a little at a time until a soft dough forms.
Turn into a greased 9 inch by 5 inch (2 litre) loaf pan.
Bake for 50 minutes or until loaf is golden brown.
Serve warm; reheat when needed.
The Globe and Mail -----","url":"https://recipe.bluelayer.org/recipe/17487/dill-buttermilk-bread"},{"id":"17474","title":"Firm and Chewy Pizza Crust","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Makes 2 medium pizzas.
Put the bread flour in a large bowl, stirring in the yeast and salt.
Stir in the water gradually until a soft (but not sticky) dough forms.
Start with a cup of the water, and add up to 1/3 cup more as needed.
Turn the dough out onto a floured surface and knead for 3 minutes, adding flour if the dough starts sticking to your hands or to the surface.
By the end of the 3 minutes, the dough should be very soft.
Sprinkle the bowl with flour, put the lump of dough back in, and sprinkle the top of the dough with flour as well.
Cover the bowl with a damp towel and let it sit in a warm place for 2 hours.
An hour before youre ready to bake, heat the oven to 500 degrees F with a pizza stone inside, on the lowest rack (close to the element).
You want the pizza stone to heat up gradually with the oven.
When the dough is done rising, turn it out onto a lightly floured counter and divide it into 2 pieces.
Flatten each piece into a disc and let it rest for 10-15 minutes.
Cut 2 large pieces of parchment paper, and shape one pizza on each piece of paper, trying to avoid using the rolling pin to extend the dough (which will squash out the desirable air bubbles).
If you want a nice thick crust along the edges, leave extra thickness around the perimeter.
Note: folding the crust over doesnt work as well as simply leaving a thick edge.
Add the toppings you wanttomato sauce, veggies, cheeseleaving the crust area clear so that it will puff up in the oven.
Slide the parchment paper pizza onto the hot baking stone and bake for 10-14 minutes, until the cheese is brown and bubbly.
Enjoy!
Recipe from Erica of Farmgirl Fare.","url":"https://recipe.bluelayer.org/recipe/17474/firm-and-chewy-pizza-crust"},{"id":"17464","title":"Milk-Rich Bread (12 x 12 x 24 Pan)","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt","directions":"Add the milk first, then add all the other ingredients to your bread maker.
Allow to rise.
Separate into 3 pieces, with each piece being about 320 g. Make into round shapes, cover with a cloth, and let sit for 20 minutes.
Spread margarine in your pan.
Fully deflate the dough and place it in your pan.
Allow to rise for a second time.
It should expand to fill up 80% of the pan.
Bake at 180C for 30 minutes.
Immediately remove from the pan and cool.
Using the milk rich bread recipe I tried making Danish bread.
Please give it a try.","url":"https://recipe.bluelayer.org/recipe/17464/milk-rich-bread-12-x-12-x-24-pan"},{"id":"17459","title":"Savory Stuffing","ingredients":"celery, raw
onions, raw
butter, without salt
water, bottled, generic
wheat flours, bread, unenriched","directions":"Saute celery leaves and onion in butter in a medium-size saucepan.
Add water; heat to boiling.
Stir in bread stuffing; toss with fork just until moistened.","url":"https://recipe.bluelayer.org/recipe/17459/savory-stuffing"},{"id":"17457","title":"Maple Pecan Pie Bites","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
butter, salted
butter, salted
sugars, brown
vanilla extract
syrup, maple, canadian
cream, whipped, cream topping, pressurized
nuts, pecans","directions":"Preheat your oven to 350 degrees.
To prepare the crust, in a large bowl, combine the flour, brown sugar and salt.
Cut in the cold butter with your fingers, working the mixture together until crumbs form.
Press shortbread into a nine-inch pan sprayed with cooking spray and bake for twenty minutes, or until golden.
Remove the hot crust from the oven and set aside.
For the pecan topping, in a small saucepot, melt the butter.
Add the brown sugar, vanilla, maple syrup and cream and whisk well.
Simmer for one minute while whisking continuously.
Add the pecans and pour into the hot crust.
Bake for 18-20 minutes.
When done, remove from the oven and let cool for half an hour.
This gives the bars a chance to harden.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/17457/maple-pecan-pie-bites"},{"id":"17449","title":"Cheese and Onion Bread in the (bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
onions, raw
cheese, cheddar
leavening agents, yeast, baker's, active dry","directions":"Measure ingredients in the order listed into baking pan.
Insert baking pan into oven chamber, twist to secure.
Close lid.
Select: Sweet Bread Setting.
Select\"Regular\" or\"Dark\" crust.
Press start and wait till it is finished.","url":"https://recipe.bluelayer.org/recipe/17449/cheese-and-onion-bread-in-the-bread-machine"},{"id":"17447","title":"CARAWAY CRISPS","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, caraway seed
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"In a saucepan, melt the butter; then stir in the milk.
Heat until warm to the touch (about 110F/43C).
In a small bowl, dissolve the yeast in 2 to 3 tablespoons of the warm mixture.
Stir and let sit for a few minutes until bubbles form on top of the yeast.
In a large bowl, mix together the flour, sugar, caraway seeds, baking powder, and salt.
Stir in the remaining butter and milk, followed by the yeast mixture.
Work the dough together well with your hands.
Transfer the dough to a flat surface and knead it until smooth and elastic, 3 to 5 minutes.
The dough should feel moist, but if it sticks to your fingers or the countertop, add a little flour.
The dough is fully kneaded when you slice into it with a sharp knife and see small air bubbles throughout.
Return the dough to the bowl, cover with a clean tea towel, and place in a draft-free place to rise for about an hour.
Grease a baking sheet or line it with parchment paper or a silicone baking mat.
Divide the dough into 2 equal pieces and carefully shape each piece into a 12-inch- (5-centimeter-) long loaf, about 11/2 inches (4 centimeters) thick.
Place on the baking sheet, cover, and let rise for about 45 minutes.
While the bread is rising, preheat the oven to 450F (230C).
When the loaves have finished rising, bake for 10 to 15 minutes, until they are golden brown.
Remove from the oven and let cool.
Maintain oven temperature.
Using a knife, cut both loaves into 20 equally sized slices.
Place the slices close together on the baking sheet and toast at 450F (230C) until they have a nice golden color, about 5 minutes.
If the baking sheet doesn't fit all the slices, divide them onto two baking sheets.
Both sheets can be baked at the same time, but be sure to switch them from upper to lower levels in the oven halfway through.
Lower the heat to 200F (95C) to dry out the rolls for 20 to 30 minutes.
Turn the oven off and leave the rolls in the oven for 4 to 5 hours more until they are dry, light, and crispy.
If you bake these in the evening, you can also leave them in overnight and take them out in the morning.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17447/caraway-crisps"},{"id":"17375","title":"Best Mac and Cheese Ever!!","ingredients":"noodles, egg, dry, unenriched
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
mustard, prepared, yellow
sauce, worcestershire
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Heat oven to 350 degrees F.
Cook noodles as directed on box.
While noodles are cooking, melt butter in saucepan over low heat.
Stir in flour, salt, pepper, mustard, Worcestershire sauce and cayenne pepper.
Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute-mixture will thicken.
Stir in cheese.
Cook, stirring constantly until cheese is melted.
Drain rinsed noodles.
Gently stir into cheese sauce.
Pour into un-greased 4-quart casserole.
Stir together bread crumbs and butter and sprinkle over the top of the Mac and Cheese.
Bake uncovered for 20-25 minutes until bread crumbs are toasted and cheese is bubbly.","url":"https://recipe.bluelayer.org/recipe/17375/best-mac-and-cheese-ever"},{"id":"17374","title":"Succulent Zucchini Bread (Low Calorie, Egg Free)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
yogurt, greek, plain, nonfat
squash, summer, zucchini, includes skin, raw
spices, ginger, ground","directions":"Preheat oven to 375F.
Grease a mini 3\"x6\" loaf pan.
In a large bowl, sift dry ingredients together.
Gently stir yogurt into the dry mix.
Combine shredded zucchini into the mixture with gentle strokes.
Spoon batter into loaf pan.
Bake for about 30 minutes, or until top is golden brown and toothpick comes out clean after inserted.","url":"https://recipe.bluelayer.org/recipe/17374/succulent-zucchini-bread-low-calorie-egg-free"},{"id":"17373","title":"Broccoli Pierre","ingredients":"broccoli, raw
onions, raw
soup, cream of chicken, canned, condensed
cream, sour, cultured
cheese, parmesan, hard
bread crumbs, dry, grated, plain","directions":"Preheat oven to 350 degrees.
Place UNCOOKED broccoli in a 1 1/2 qt casserole.
Mix onion, soup, sour cream and Parmesan cheese.
Spread over broccoli.
Top with bread crumbs.
Bake for 35 minutes or until broccoli is just tender.","url":"https://recipe.bluelayer.org/recipe/17373/broccoli-pierre"},{"id":"17372","title":"Michael's Foccacia Bread","ingredients":"honey
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
onions, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
spices, rosemary, dried
cheese, parmesan, hard
salt, table","directions":"Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top.
Let stand for 5 minutes until the yeast softens and begins to foam.
Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together.
Knead on a well floured surface until smooth and elastic, about 5 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
Preheat oven to 415 degrees F (215 degrees C).
Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly.
Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart.
Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top.
Let rise for 10 minutes
Bake in preheated oven 20 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/17372/michaels-foccacia-bread"},{"id":"17360","title":"Perfect Light Wheat Bread #2","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
butter, without salt
salt, table","directions":"The night before you plan to bake, make the sponge.
Mix together the 2 flours in a bowl.
(I do this with a whisk to get them nicely integrated.
).
In a mixing bowl (I use the bowl of my KitchenAid stand mixer), add the sponge ingredients and whisk for 2 minutes, until the sponge is the consistency of a thin batter.
Whisk the 1 teaspon of yeast into the remaining flour mix, and pour this over the top of the sponge.
Cover tightly with plastic wrap, and let sit for 1 hour at room temperature.
Refridgerate for at least 8 but up to 24 hours before proceeding to the next step.
Let the butter soften and then add it to the mixture.
Mix with the dough hook (on speed 2 if using a KitchenAid) for ~1 minute, until it comes together in a rough ball.
Cover with plastic wrap and let rest for 20 minutes.
Sprinkle on the salt, and knead for ~7 minutes (on speed 4 if using a KitchenAid).
Normally this dough is slightly moist, and won't come away from the sides of the bowl until the last minutes or so.
When it's properly kneaded it will be soft and slightly sticky.
Scrape the dough into an oiled container, and let it rise until doubled (usually 50 minutes to an hour).
Scrape the dough out onto a lightly floured counter surface, and punch it down.
Give it 2 business letter turns (folding it in thirds like a letter), set it back into the container, and let it double again (usually closer to an hour this time).
Oil 2 loaf pans (mine are 9x5).
Divide the dough into halves with a bench scraper.
Shape each half into a loaf, and place in the pans.
Spray the tops with oil, cover lightly with plastic wrap, and let rise until puffed up over the tops of the pans (usually about 40 minutes).
Meanwhile, preheat the oven to 400 degrees, and have a baking stone or tiles on the lowest shelf.
Bake the loaves for 35-40 minutes.
Remove them from the pans immediately and cool on a wire rack.
Let them cool completely before slicing or storing.","url":"https://recipe.bluelayer.org/recipe/17360/perfect-light-wheat-bread-2"},{"id":"17349","title":"Steamed Bread with Pancake Mix (Ready in 3 Minutes)","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
water, bottled, generic","directions":"Add the ingredients in a mug cup and stir with chopsticks.
Cover loosely with plastic wrap and microwave at 600 W for 2 minutes and it's done.
Poke it with a folk and eat it from the cup.","url":"https://recipe.bluelayer.org/recipe/17349/steamed-bread-with-pancake-mix-ready-in-3-minutes"},{"id":"17335","title":"Super Soft Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table","directions":"Combine warm water, yeast, and sugar and let set for 10-15 minutes.
The mixture should turn frothy.
Add the yeast mixture to bread machine pan.
Add the rest of the ingredients.
Bake according to the bread machine instructions.","url":"https://recipe.bluelayer.org/recipe/17335/super-soft-wheat-bread"},{"id":"17332","title":"Homemade Naan","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
yogurt, greek, plain, nonfat
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Note: I always make bread dough with my standing mixer using a dough hook.
Although artisan bread can easily be made by mixing it in a bowl with a large spoon.
In the mixer's bowl, whisk together the water, milk, yeast, salt, yogurt and honey.
Add the flours, about 1/3 at a time, while mixing on low to medium speed.
When all of the flour has been added and combined, turn the mixer to medium and let it knead the dough for a minute or two.
Transfer to a larger bowl that has been coated lightly with olive oil to prevent sticking.
Cover the container loosely with plastic wrap or a kitchen towel, leaving some way for air to escape.
Allow it to rest at room temperature for about 2 hours, or until the dough rises and collapses.
The dough can be used immediately after its initial rise, though it's much easier to handle when cold.
Refrigerate until ready to use.
It will last for 7 days, when refrigerated.
At this point it can also be frozen.
I'll typically freeze the dough in 1/4 pound portions and thaw in the refrigerator overnight before the day I'd like to use it.
Note: This batch of dough makes enough for sixteen 1/4 pound portions.
Each 1/4 pound portion will make 2 pieces of naan, 1 pizza crust, or 1 flatbread.
On baking day -- punch down a 1/4 pound portion of dough and divide into two equal balls.
Using a rolling-pin, roll each piece of dough into an oval shape.
The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner.
Repeat this method with the rest of the dough, or as much as you'd like to make.
Warm a cast iron skillet over medium-high heat (you want a hot pan).
Brush both sides of the naan with olive oil or clarified butter.
Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form.
Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside.
Place the naan in a tea towel-lined dish.
Repeat with the rest of the naan.
Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.","url":"https://recipe.bluelayer.org/recipe/17332/homemade-naan"},{"id":"17325","title":"Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, powdered
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Sift flour, salt, sugar and yeast into a bowl.
Mix them.
Add the olive oil and water.
Mix it to form a ball of dough with a wooden spoon (hands may be needed).
Flour a work surface.
Knead the dough for five minutes or until smooth and stretchy.
Grease a bowl and place the dough into it.
Cover with a damp cloth and put in a warm place for an hour or until it has doubled in size.
When dough has risen knead for a few more minutes.
Now it is ready to be pressed down and turned into a pizza.","url":"https://recipe.bluelayer.org/recipe/17325/pizza-dough"},{"id":"17319","title":"Fluffy Milk Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Mix the milk and sweetened condensed milk, and heat until about 40C.
Combine half of the bread flour (100 g) and cake flour in a bowl, put the dry yeast in the middle, pour in the mixture from Step 1, and mix well until there are no lumps.
Add the remaining bread flour (100 g), salt, and butter brought to room temperature to the bowl, and knead until the dough comes together.
Once the dough comes together, transfer the dough to a working surface, and knead until a thin film of gluten forms (you should be able to see through the dough if you stretch it out thinly enough).
When done kneading, place the dough rolled into a ball in a bowl, spray with water, cover with plastic wrap, and let it rise at 40C for an hour (for an hour in winter, and for about 40 minutes in summer).
Transfer the dough to a working surface, deflate the dough, and divide the dough into 9 equal portions.
Roll them into balls and let it rest for 10 minutes.
Reshape the dough into balls (you could add fillings inside the dough ), and place in a square pan.
After spraying water, place the whole pan (with the dough placed inside) in a plastic bag, and allow the dough to slowly rise in a warm location.
Note: I allowed the dough to rise slowly in a warm room for about 70 minutes.
Allow the dough to rise until the tops have risen a bit above the rim of the pan.
Once the dough has risen 1.5-2 times larger than the previous size, bake in the oven preheated to 180C for 12-15 minutes.
After 7 minutes of baking time, cover with a sheet of aluminum foil.
Note 1: Since I didn't have a square pan, I used a heat-resistant glass dish (20 cm square, 5 cm deep) lined with parchment paper, and baked for 23 minutes.
Note 2: The speed of heat conduction will differ from a glass container to a baking pan, so if using a baking pan, please start checking the oven after 12 minutes of baking time.
I was able to get my hands on a square baking pan so I tried baking white bread with it.
Please refer to \"Helpful Hints\" for baking time.","url":"https://recipe.bluelayer.org/recipe/17319/fluffy-milk-bread"},{"id":"17316","title":"Tastes Like Mc Donald's Tartar Sauce - Copycat","ingredients":"salad dressing, mayonnaise, regular
pickle relish, sweet
onions, raw
salt, table","directions":"Combine mayonnaise, sweet relish, minced onion, and salt in a small bowl.
Mix thoroughly.
Chill for at least 1 hour to allow flavors to blend.
Remove from fridge about 10 minutes before serving and stir well.
Tip; If making sandwiches, add even more Mc Donald's flavor by lightly toasting cut sides of regular hamburger buns in a dry, nonstick skillet over medium-high heat.
Watch closely so they do not burn.
Melt a slice of American cheese atop a piece of cooked, breaded fish {Mrs. Paul's works well} and assemble sandwich.","url":"https://recipe.bluelayer.org/recipe/17316/tastes-like-mc-donalds-tartar-sauce-copycat"},{"id":"17309","title":"Wholemeal Floury Baps(Rolls) Recipe for the Bread Maker","ingredients":"butter, without salt
water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten","directions":"Add the ingredients in the order recommended by the manufacturer and use the dough setting, i use a Cookwork bread maker and this is the correct order for it.
Cut into 8 equal pieces.
To create the bap shapes, on a floured surface keep pulling from the.
outer edges to the centre and rotating until it is round, dust with flour all over and place on a floured baking sheet.
Dust with flour and cover with lightly oiled cling film.
Rise for 30 minutes in a warm place.
Remove cling film and dust again with flour the flour helps prevent the outer surface from burning so be liberal with it.
Bake in a preheated oven at 200c for 18 minutes.
Remove and allow to cool.
Preperation time includes the time in the bread maker.","url":"https://recipe.bluelayer.org/recipe/17309/wholemeal-floury-baps-rolls-recipe-for-the-bread-maker"},{"id":"17295","title":"Rich Shortbreads","ingredients":"butter, without salt
sugars, powdered
corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Have butter at room temperature.
Preheat oven to 180C / 360F.
Cream the butter with sifted icing sugar until light and fluffy.
Add the sifted flour and cornflour.
Mix in vanilla and beat until smooth.
Place the mixture into a large piping bag with a 1/2inch star tube nozzle attached.
Pipe into 5cm/2 inch long shapes onto lighly greased oven trays.
Bake 12 to 15 minutes , or until pale brown.
Cool on trays for 5 mintues and then place on wire racks until fully cooled.","url":"https://recipe.bluelayer.org/recipe/17295/rich-shortbreads"},{"id":"17278","title":"Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
water, bottled, generic","directions":"Place ingredients in the bread machine pan in the order suggested by the manufacturer.
Select Whole Wheat or Basic Bread setting.
Press Start.
Makes 1 - 1.5 pound loaf","url":"https://recipe.bluelayer.org/recipe/17278/whole-wheat-bread"},{"id":"17274","title":"Baked Italian Shrimp","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
parsley, fresh
crustaceans, shrimp, raw (not previously frozen)
spices, garlic powder
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Combine breadcrumbs, cheese, and parsley in a shallow dish; set aside.
Peel shrimp, leaving tails intact, and devein, if desired.
Place in a large bowl.
Sprinkle shrimp with garlic, seasoned salt, and pepper.
Drizzle with olive oil; toss gently.
Dredge each shrimp in breadcrumb mixture.
Arrange shrimp in an even layer in 2 greased 15- x 10-inch jellyroll pans.
Bake at 400 for 15 to 20 minutes, stirring twice.","url":"https://recipe.bluelayer.org/recipe/17274/baked-italian-shrimp"},{"id":"17267","title":"Chicken Salad Sandwiches","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
spices, curry powder","directions":"mix chicken and Vegenaise [or mayo].
add curry a little at a time, to taste.
pile on white bread or rolls, toasted or not.","url":"https://recipe.bluelayer.org/recipe/17267/chicken-salad-sandwiches"},{"id":"17260","title":"Favorite Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Preheat the oven to 425F.
Lightly grease a baking sheet.
Place the flour, salt, and sugar in a large bowl and stir to mix.
Cut the butter and the shortening into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal.
Work quickly so the butter remains cool and doesnt melt into the flour.
Create a well in the center of the flour-butter mixture.
Pour the buttermilk into the well and stir together just until all the flour is incorporated; do not overmix.
Turn the dough onto a lightly floured surface and knead two or three times, just until it comes together, and form into a flat disk.
Using a lightly floured rolling pin or your hands, roll or pat the dough 1/2 to 3/4 inch thick.
Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the biscuits, leaving as little space between each cut as possible and pressing down just once for each biscuit; do not twist the cutter.
If the dough begins to stick to the cutter, dip the cutter in a little flour.
Gather the excess biscuit dough, reroll once, and cut as many biscuits from it as possible.
Arrange the biscuits on the prepared baking sheet and bake for 15 to 18 minutes, until the biscuits have risen and are golden brown.
Remove from the oven and brush the tops with the melted butter.
Because biscuits are made with so few ingredients, the quality of each one is of utmost importance.
That probably accounts for why Southerners are so famously particular about the kind of flour and shortening they use in their biscuits.
My mother swears by Martha White flour and Crisco, whereas Iand many othersfavor White Lily flour, a brand that is practically synonymous with Southern baking.
As for shortening, there are factions that favor lard, those that favor vegetable shortening, and those that favor butter.
I use mostly butter for its superior flavor, but I typically add just a little bit of vegetable shortening or lard for extra flakiness.
Here are some quick tips that practically guarantee perfect biscuits every time.
For the softest biscuits, always use flour that has a low gluten content.
All purpose flour is a safe bet, and certain brands, such as White Lily and Martha White, are known for being extra soft.
Steer clear of whole-wheat or bread flour.
Do not add more flour than is needed to keep the dough from sticking together; if you add too much, the dough will be tough.
Do not mix or work the dough any more than is necessary to bring it together.
Never roll biscuit dough more than twice or your biscuits will be tough.
Any scraps left over from the second rolling can be wrapped around cooked sausage links and baked as pigs-in-blankets (see Saras Swaps, page 68) or baked as they arethey wont look as nice but theyll taste just as good!
Dip the biscuit cutter in flour to keep the dough from sticking to the cutter.
To allow your biscuits to more fully rise, cut straight down with the biscuit cutter and resist the urge to twist.
For biscuits with soft sides, bake them nestled up next to each other so the sides are touching.
For crispy sides, leave a one-inch space between the biscuits.
For a fail-proof way of cutting the butter into the flour without any danger of the butter melting, freeze the butter for several hours or overnight and then simply use a grater to grate the butter into the flour.
Rotate the pan halfway through baking for even cooking and color.","url":"https://recipe.bluelayer.org/recipe/17260/favorite-buttermilk-biscuits"},{"id":"17258","title":"Whole Wheat Beer Bread Recipe - Vegan","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
alcoholic beverage, beer, regular, all","directions":"Heat oven to 375 degrees.
Combine flour, sugar, salt, and baking powder in a large mixing bowl.
Slowly stir in beer and mix just until combined.
Batter will be thick.
Spread in a greased 8-inch loaf pan and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes.
Remove from pan and cool 10 more minutes.
Serve warm or at room temperature.
You can add flavor variations if you are so inclined --
Garlic & Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix.
For fresh herbs, use 1 chopped Tablespoon of each.
Dill & Chive: Add 2 Tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.
Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic and 1 tablespoon of minced sundried tomatoes to the basic mix.
Other Additions: Any dried or fresh herbs; 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour.","url":"https://recipe.bluelayer.org/recipe/17258/whole-wheat-beer-bread-recipe-vegan"},{"id":"17252","title":"Crunchy Crispy Chicken Dijon","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
delallo, italian seasoned breadcrumbs,
oil, olive, salad or cooking","directions":"Rinse chicken; pat dry.
Coat chicken pieces with flour, shaking off excess.
Spread chicken with mustard, then roll in bread crumbs to coat evenly.
In large skillet, over medium heat, cook chicken in hot oil for 4 to 5 minutes on each side or until done.","url":"https://recipe.bluelayer.org/recipe/17252/crunchy-crispy-chicken-dijon"},{"id":"17235","title":"Orange Pecan Loaf (ABM)","ingredients":"water, bottled, generic
orange juice, raw
orange juice, raw
salt, table
sugars, granulated
butter, without salt
wheat flours, bread, unenriched
nuts, pecans
orange juice, raw
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Select sweet cycle.","url":"https://recipe.bluelayer.org/recipe/17235/orange-pecan-loaf-abm"},{"id":"17193","title":"Vegetarian Chicken Sandwich Spread","ingredients":"water, bottled, generic
shortening, vegetable, household, composite
soup, chicken broth or bouillon, dry
salad dressing, mayonnaise, regular
cream, sour, cultured
onions, spring or scallions (includes tops and bulb), raw
nuts, walnuts, english
spices, curry powder","directions":"In a small saucepan, bring the water to a boil, then add the TVP granules and broth powder.
Remove from the heat and mix well, let cool.
In a mixing bowl combine all the ingredients and mix thoroughly.
Serve on bread, crackers, pita bread or use as a filler for lettuce wraps.","url":"https://recipe.bluelayer.org/recipe/17193/vegetarian-chicken-sandwich-spread"},{"id":"17176","title":"Bread Machine Caesar Bread","ingredients":"water, bottled, generic
water, bottled, generic
lemon juice, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
salad dressing, caesar dressing, regular
cheese, parmesan, hard
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients except yeast in the bread machine bowl.
Place yeast in yeast hopper.
Press start and walk away.","url":"https://recipe.bluelayer.org/recipe/17176/bread-machine-caesar-bread"},{"id":"17156","title":"Beer Bread Abm Recipe","ingredients":"alcoholic beverage, beer, regular, all
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
alcoholic beverage, beer, regular, all
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Pour all wet ingredients into bread machine baking pan.
Measure all remaining ingredients except yeast into baking pan.
Sprinkle yeast over dry ingredients, being carefull not to get yeast wet.
Use rapid bake cycle on your machine for this loaf.","url":"https://recipe.bluelayer.org/recipe/17156/beer-bread-abm-recipe"},{"id":"17155","title":"Homemade Butter","ingredients":"cream, fluid, heavy whipping
salt, table","directions":"Prepare a screw top jar.
It must be clean, dry, and not smell like it's previous contents.
(Peanut butter jars work great, as well as baby food jars for smaller portions).
Pour the cream into the jar, and put the lid on.
You will need to leave the jar about half empty to have space to shake, so adjust the amount of cream accordingly.
Shake the jar vigorously.
After a bit, it will coat the sides of the jar, then become whipped cream.
Keep shaking - it will start to separate.
Its done when it is totally separated into butter and buttermilk.
NOTE: I stopped every minute to open the jar and take a picture (and let my arm rest :-) ) and it took 7 minutes of shaking.
After several reviews, I thought that I'd mention that it takes some people longer - even 20 or 30 minutes - but it is still worth the time to make :D .
Pour the buttermilk into a separate container, and enjoy!
A great project for school kids is to use the buttermilk to make biscuits or bread, and then eat it with the butter.
While it is very soft at first, it gets rather hard as you store it in the fridge, and will need to soften if you plan to use it as a spread.
(If you don't eat it all right away!
).
While researching cheese making I discovered that the resulting butter milk is 'old fashioned' and purchased buttermilk is thicker as it is cultured in a process similar to yogurt.
(Someone mentioned this in a review as well.)
I have used it with great success in a few recipes without knowing that there was a difference.","url":"https://recipe.bluelayer.org/recipe/17155/homemade-butter"},{"id":"17137","title":"Boston Brown Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
molasses
raisins, seeded","directions":"Mix together milk and vinegar.
Let mixture set at room temp for 15 minutes to allow the milk to sour.
In a seperate bowl, spoon mix dry ingredients together.
Add molasses and raisins to the milk.
Add liquid mixture to dry ingredients.
Beat until blended.
Divide batter between 2 well buttered 1 lb coffee cans or other cans of 5 cup capacity.
Cover with dome shaped rounds of aluminum foil, buttered on the down side.
Secure with rubber bands.
Stand cans on a rack in a large kettle.
Add enough water to reach 3/4 of the way up the cans but not enough to float them.
Cover kettle and simmer for 2 hours to steam the bread.
Remove bread from kettle and let stand on a wire rack until cool enough to handle.
Remove bread from the cans and serve warm.
To re-heat bread, wrap in aluminum foil, stand on rack in kettle, add hot water to level below the rack and simmer for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/17137/boston-brown-bread"},{"id":"17134","title":"Fabulous Honey White Bread (Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Place ingredients in bread pan in order specified by your manual.
Use the white bread and light crust setting.
Press start.
Your dough should be slightly tacky to the touch and soft when you press down on it, like playdoe when you first open it.
If too dry add warm milk 1 teaspoon at a time.
If too wet add white flour 1 Tablespoon at a time.","url":"https://recipe.bluelayer.org/recipe/17134/fabulous-honey-white-bread-bread-machine"},{"id":"17124","title":"Easy Vegan Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, canola
syrup, maple, canadian
soymilk, original and vanilla, unfortified
vinegar, cider
salt, table","directions":"Preheat oven to 350, spray a 9x13 baking pan with non-stick cooking spray.
Wisk together the soymilk and the vinegar and set aside.
In a large bowl, mix together the dry ingredients (cornmeal, flour, baking powder and salt).
Mix the oil and maple syrup into the soymilk mixture.
Pour the wet ingredient into the dry and mix together.
Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.
Serve warm or store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17124/easy-vegan-cornbread"},{"id":"17108","title":"All Season Peanut & Corn Suet Bird Treats","ingredients":"peanut butter, smooth style, without salt
water, bottled, generic
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, brown
seeds, sunflower seed kernels, dried","directions":"Combine peanut butter and water in a saucepan and bring to a boil.
Cook until peanut butter completely melts.
Add remaining ingredients and mix well.
Bring to a boil again and boil for 1 minute.
Pour into suet molds or a bread pan and allow to cool completely.
If using bread pan, slice into a thickness that will fit into your suet feeders.
Store unused portions in your freezer until needed.","url":"https://recipe.bluelayer.org/recipe/17108/all-season-peanut-corn-suet-bird-treats"},{"id":"17083","title":"Pecan Pumpkin Bread (Abm)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
butter, without salt
honey
spices, cinnamon, ground
spices, cloves, ground
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
nuts, pecans","directions":"Bake according to manufacturer's instructions, adding the pecans during the add-in cycle or 5 minutes before final kneading is finished.","url":"https://recipe.bluelayer.org/recipe/17083/pecan-pumpkin-bread-abm"},{"id":"17068","title":"Scotch Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
sugars, granulated","directions":"Preheat oven to 300 degrees F (150 degrees C).
Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined.
Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan.
Sprinkle with 1 tablespoon sugar.
Bake in the preheated oven until edges are light brown, 20 to 30 minutes.
Cut shortbread into squares in the pan while still warm.
Cool completely before removing squares from pan.","url":"https://recipe.bluelayer.org/recipe/17068/scotch-shortbread"},{"id":"17065","title":"Shortbread Biscuits Dedicated to Yoshida","ingredients":"wheat flour, white, cake, enriched
butter, without salt
sugars, powdered
salt, table","directions":"Add sugar to the softened butter, and mix until it becomes white and fluffy.
Add in the salt.
The amount used will depend on the size of the salt grains used, so adjust accordingly.
Add in the sifted cake flour (you don't have to sift it if it's too much of a bother).
Blend well until the mixture loses its powdery texture.
It should be okay if it looks like the dough shown in this photo.
Place the dough in a plastic bag and mold into a square while pressing down firmly.
(Aim for a thickness of about 1.3 mm.)
Let it sit as-is in the fridge for 30 minutes to an hour.
Cut the bag open and slice the dough crosswise into thin strips.
Poke holes into the surface with a toothpick in your desired design.
Bake in an oven preheated to 302F/150C for about 35 minutes.
All done.
These fragrant and buttery shortbread fingers have just the right balance of delicacy and heft.","url":"https://recipe.bluelayer.org/recipe/17065/shortbread-biscuits-dedicated-to-yoshida"},{"id":"17057","title":"Indian Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Combine the 3 cups of flour, baking powder and salt.
Add 1/4 cup milk and blend thoroughly.
Add the 1-1/2 cups of warm water, a little at a time, and knead the dough until it is soft but not sticky.
Place in a lightly oiled bowl, cover and let stand about 15 minutes.
Pull off egg-sized balls of dough and roll into balls.
Flatten the balls into circles about 1/4\" thick.
Punch a hole in the center of each flattened dough so it will puff.
Fry in a heavy skillet in oil until bubbles appear.
Turn bread over and fry until golden brown.
Remove fry bread and place on paper towels for about 1 minute.
Serve hot.
You can bite or tear a piece off of the corner and pour in honey or dip breads in con queso dip or use to make Indian tacos (these are made by topping hot breads with taco meat, shredded lettuce, diced onion, diced tomatoes and shredded cheese).
You can also top with sour cream and salsa.
(If you want to try the Indian tacos I suggest that you make the balls larger than the called for egg size).
These kind of tacos have to be eaten with a fork!
They are delicious!","url":"https://recipe.bluelayer.org/recipe/17057/indian-fry-bread"},{"id":"17048","title":"Strawberry-Blackberry Spinach Salad","ingredients":"strawberries, raw
blackberries, raw
vinegar, balsamic
honey
spinach, raw
cheese, feta
nuts, cashew nuts, raw
oil, olive, salad or cooking","directions":"Trim and cut the strawberries into bite sized pieces.
Wash the blackberries but keep them whole.
Pat dry.
In a medium sized bowl mix the vinegar and honey, then toss in the berries and mix to coat.
Allow berries to sit for about 10 minutes, stirring occasionally.
While the berries are soaking, put the spinach, feta and cashews in a medium bowl.
When the berries are done soaking, use a slotted spoon to remove them from the vinegar mixture and add them to the salad.
Then add the olive oil to the remaining vinegar mixture and whisk to mix, then pour over the salad.
Toss the coat the greens evenly.
Divide the salad between two plates and serve with warm bread.
This recipe serves two adults and two little ones, or two adults who dont feel like sharing.
Adding a grilled chicken breast or pork chop would make a full meal too.","url":"https://recipe.bluelayer.org/recipe/17048/strawberry-blackberry-spinach-salad"},{"id":"17043","title":"Basic Quiche And Tart Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a mixing bowl, stir together the flour and salt.
Add in the butter and shortening and, using a pastry blender or possibly 2 knives, cut them in till the mix resembles coarse bread crumbs.
Sprinkle in the water, 1 Tbsp.
at a time, stirring gently with a fork after each addition and adding only sufficient of the water to create a rough mass.
Using floured hands, pat the dough into a smooth, round flattened disk.
Use immediately, or possibly wrap in plastic wrap and chill for up to 2 days.
This recipe yields sufficient dough for one 9-inch ouiche or possibly tart shell.
Yield: 1 tart shell","url":"https://recipe.bluelayer.org/recipe/17043/basic-quiche-and-tart-pastry-recipe"},{"id":"17033","title":"Microwave Monkey Bread Recipe","ingredients":"butter, without salt
sugars, brown
water, bottled, generic
spices, cinnamon, ground","directions":"Heat and mix ingredients in a bowl on high 1 minute and add in 1/3 c. of minced nuts.
Cut 1 can of biscuits into 4 pcs.
Put each piece of biscuit into mix and put in 8-inch glass bowl with glass in middle of bundt pan.
Cook 2 1/2 min on high and let cold 2 min.","url":"https://recipe.bluelayer.org/recipe/17033/microwave-monkey-bread-recipe"},{"id":"17032","title":"Maslin bread recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Sift the flours over a large bowl to separate out the bran from the finer white flour.
In a smaller bowl, mix the bran with 130g of warm water.
This hydrates the bran so it does not draw water out of the dough when mixed back in.
Add the yeast and salt to the white flour and stir in.
Add the hydrated bran back to the white flour, along with the remaining 130g of water.
Mix well (no kneading), then leave to stand for 5-10 minutes.
Prepare a small loaf tin (15 x 9 x 7 cm) by lightly oiling the inside surface.
Scrape the wet dough into the loaf tin and level the surface with a spatula.
Leave to rise for 1.5 to 3 hours, depending on room temperature.
The dough is ready when it has expanded to the top of the loaf tin.
NOTE: Start to preheat oven to Gas Mark 9 / 250C when the dough has risen half-way from where it started.
Bake at Gas Mark 9 / 250C for 10 minutes, then turn down to Gas Mark 7 / 220C for 25-35 more minutes.
The loaf is ready when the top is mid-brown, and it sounds light and hollow when tapped on the base.
Remove from tin and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/17032/maslin-bread-recipe"},{"id":"17010","title":"Whole Wheat Bread (Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched","directions":"Add ingredients in order given into your bread pan.
Press the start button.","url":"https://recipe.bluelayer.org/recipe/17010/whole-wheat-bread-bread-machine"},{"id":"17008","title":"Maple Glazed Bacon and Chive Shortbread","ingredients":"butter, without salt
sugars, powdered
salt, table
bacon, meatless
chives, raw
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
syrup, maple, canadian","directions":"Grease an 8-inch (20 cm) square baking pan; reserve.
In a large bowl, beat the butter with the sugar and salt using an electric mixer, for 2 minutes or until light and fluffy.
Add the bacon and chives; mix until evenly distributed.
Combine the all purpose flour with the rice flour.
Add the flour mixture to the butter mixture; stir until just combined.
Press the dough, in an even layer, into the prepared pan.
Cover and chill for 30 minutes or until firm.
Preheat oven to 325 degrees F (160 degrees C).
Lightly score the dough with a knife into 16 squares (do not cut all the way through the dough).
Brush the top with maple syrup.
Bake for 25 to 35 minutes or until set and lightly golden.
Immediately cut through the scored wedges.
Transfer pan to a wire rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/17008/maple-glazed-bacon-and-chive-shortbread"},{"id":"17006","title":"Laura Shirk's Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 300 degrees F (150 degrees C).
Cream butter and sugar together.
Add flour and salt, stir until blended.
Roll out 1/2 inch thick on floured board and cut into shapes with small (2 inch) cutters.
Bake for 50 minutes.
Sprinkle with sugar.","url":"https://recipe.bluelayer.org/recipe/17006/laura-shirks-shortbread"},{"id":"17001","title":"Easy Margarine Scones","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, cake, enriched","directions":"Ready your rolling pin, spatula, and mold.
Cover the baking pan with cooking paper.
Dust your cutting board with flour.
Measure and chill the margarine.
Combine the cake flour, bread flour, baking powder, sugar, and salt, and sift twice.
Add the margarine to the bowl in step 2 and use the end of a fork to smash while mixing.
Mix until all of the powder becomes smooth.
Add milk to the center and use a spatula to mix together.
Caution: don't knead.
From here you'll want to move quickly.
Preheat the oven to 200C.
Place the dough on your dusted cutting board and fold in half 6 - 7 times while lightly dusting.
Use the rolling pin to flatten it to a thickness of 2 cm.
Use your mold to create the shapes.
Take the leftovers, combine, and make more shapes.
Place on the cooking paper-lined baking pan and bake at 190C for 11 to 12 minutes.
Bake until the top has a slight golden brown color.
And they're complete.
Serve together with maple syrup, jam, etc of your choosing.
I tried substituting 20 g of the cake flour with wheatgerm.
The wheatgerm changes the sweetness and fragrance.
These are also delicious.
Addition If you want to avoid collecting and reshaping the leftover dough, just cut the spread-out dough with a knife.
If you still have leftovers, just roll it up into a ball.
This is what they look like when finished.
Feel free to make your own shapes.","url":"https://recipe.bluelayer.org/recipe/17001/easy-margarine-scones"},{"id":"16997","title":"Chapati (Indian Flat Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"1) Mix 2 cups all purpose or whole wheat flour with approximately 1 cup water and 1/4 tsp salt.
Knead gently, roll into a ball, and set in fridge for 2 hours.
2) Divide the dough into 10 pieces and, on a floury surface, roll out into 10 flattened discs.
3) Heat a cast iron skillet.
Rub down with a paper towel damp with olive oil.
Place 1 flat bread on skillet and wait until it begins to bubble, and flip.
You can encourage the bubbles and eventually get pockets throughout the entire bread!
Wipe down the skillet with a very conservative amount of olive oil every once in a while to prevent the flour from burning.","url":"https://recipe.bluelayer.org/recipe/16997/chapati-indian-flat-bread"},{"id":"16985","title":"Surmjolksbrod (Buttermilk Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, fennel seed
spices, anise seed
spices, cumin seed
syrups, corn, light
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 325F.
Sift flours, baking soda and baking powder together.
Add salt, fennel, anise and cumin.
Stir in syrup and buttermilk, stirring until well blended.
Pour into a greased 9\" cake pan.
Bake 1 hour, or until top is browned and cake tester comes out clean.
Remove from pan, wrap in a towel, and cool.","url":"https://recipe.bluelayer.org/recipe/16985/surmjolksbrod-buttermilk-bread"},{"id":"16966","title":"Dill Pickle Dip.....yum!!","ingredients":"cream, sour, cultured
salad dressing, mayonnaise, regular
dill weed, fresh
pickle relish, sweet
pickle relish, sweet","directions":"Combine all ingredients well.
Chill.
Serve with chips, crackers or rye bread.","url":"https://recipe.bluelayer.org/recipe/16966/dill-pickle-dip-yum"},{"id":"16964","title":"Fabulous Fig Bread","ingredients":"figs, dried, uncooked
water, bottled, generic
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
egg substitute, powder
vanilla extract","directions":"In a medium-sized heat-proof bowl, combine the figs and pistachios, add boiling water and let cool to room temperature, about 1 hour.
Position a rack in the center of the oven and preheat to 350F (180C).
Grease an 8 1/2 inch by 4 1/2 inch loaf pan.
In medium sized bowl, combine the flour, baking soda and salt.
In a large bowl, beat the butter until fluffy.
Gradually beat in the sugar.
Add the egg and vanilla and beat for 1 to 2 minutes, or until lightened.
Add the dry ingredients and beat until just blended.
With a spoon, blend in the fig mixture.
Turn into the prepared pan and bake 1 to 1 1/4 hours, or until the bread just begins to pull away from the sides of the pan, and the top springs back when lightly touched.
Cool in pan on a rack for 15 minutes, and then turn out and cool completely.
Wrap in plastic and store overnight before serving.
Cut into thin slices.","url":"https://recipe.bluelayer.org/recipe/16964/fabulous-fig-bread"},{"id":"16960","title":"Fat Free Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, ginger, ground
molasses
sugars, brown
orange juice, raw","directions":"Mix it all together, roll into balls, press with a fork dipped into sugar.
Bake at 300F about 12 minutes.","url":"https://recipe.bluelayer.org/recipe/16960/fat-free-gingerbread-cookies"},{"id":"16958","title":"Mini Mozzarella Cheese Scones","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking soda
sugars, granulated
salt, table
cheese, mozzarella, low sodium
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, red or cayenne
parsley, fresh","directions":"Preheat oven to 200C or around 400F.
Cut a piece of parchment paper to fit a baking tray.
Sift flour, salt, cayenne pepper and baking powder into a mixing bowl.
Rub butter with finger tips into the flour mixture until it becomes like fine bread crumbs.
Mix grated cheese, paisley flakes and sugar into the flour mixture, mixture should have consistency which resemble \"bread crumbs\".
Make a well into the mixture and add milk, leaving a little bit to brush on the scones if you wish.
Combine with a spatula or wooden spoon so that it becomes a dough, knead quickly and gently on a lightly floured board, pat dough out into approximately 2.5cm thick and cut with a 4-5cm round cutter, into as many rounds as you can.
I usually roll the last bits into balls, brush the top with a little milk and place on parchment paper on the tray and bake for about 10-12 minutes until tops are lightly browned.
Remove from oven and place on cooling rack so as not to burn the bottom.","url":"https://recipe.bluelayer.org/recipe/16958/mini-mozzarella-cheese-scones"},{"id":"16951","title":"Fluffy Sandwich Bread with Milk (in a Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt","directions":"Put the case for your bread maker on a scale and pour in the milk.
Measure out the other ingredients and add them in.
Set the dough either on the soft bread or golden brown setting, and let it make the dough.
You can also make a low fat version.
The bread will brown easily (especially with the chocolate version), so use the Sweet Bread setting if your machine has it.
If you don't take it out quickly, it will burn and become hard!
If the crust and top burn too much, try taking the bread out 5 to 8 minutes before the baking course ends.
Once it has cooled down, store in a bag so it doesn't dry out.
If possible, slice the bread when you need it.
Don't slice it all in the beginning.
Marble Chocolate Version: At the mix call, add in 8 pieces of chocolate.
According to the kind of chocolate bar and the timing, it might turn out as chocolate bread.
I suppose it depends on your machine!
Chocolate Sandwich Bread Substitute 20-30 of the 250 g of bread flour with cocoa powder.
You can also use matcha, etc.
Cheese Sandwich Bread Add in 1-4 slices of cheese.
You can either do this at the mix call or at the beginning.
The dough will rise really high!
You can also add in cubed cheese at the end.
Hot Sandwiches Chocolate Banana Cheese Sandwiches are the best!
For a healthier version: Substitute soy milk for the milk, the sweetener for the sugar, reduce the salt to 2 g, and use 15 g of transfat free shortening for the grease.
Flour 270 g: Milk 220 g, Bread flour 270 g, Sugar 32 g, Yeast 3.2 g, Salt 3.2 g, Butter 21 g.
Flour 300 g: Milk 250 g, Bread flour 300 g, Sugar 36 g, Yeast 3.6 g, Salt 3.6 g, Butter 24 g.
Flour 350 g: Milk 290 g, Bread flour 350 g, Sugar 42 g, Yeast 4.2 g, Salt 4.2 g, Butter 28 g.
is the Forever Fluffy Shaped Bread.
Lately I have been using a new Bread Machine.
With the regular course, the dough rises too fast, creates a depression, and bakes too fast.
Maybe I was putting in 38 g of sugar?
Instead of salt, you can use 18 grams of shio-koji!
It's stays fluffy, and it seems like it's even a bit sweeter this way.
This is something that's been a big hit lately.
I've been using 100% veggie juice!!
Half veggie juice and half soy milk is also just as good.
I love it.","url":"https://recipe.bluelayer.org/recipe/16951/fluffy-sandwich-bread-with-milk-in-a-bread-machine"},{"id":"16938","title":"Oatmeal Nut Bread","ingredients":"oats
honey
butter, without salt
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
nuts, pecans","directions":"In a large bowl, combine the oats, honey, butter and salt.
Add the 2 cups boiling water, and stir well.
Let mixture set until cooled, then add 2 cups of the flour.
Stir well.
Dissolve the yeast in the 1/4 cup warm water, and let set for 10 minutes.
Add yeast to the oat mixture, mixing until combined.
Stir in the 1 cup nuts.
Work in the remaining 2 cups flour.
Knead for 8-10 minutes.
Place dough in a large greased bowl, cover and let rise for 1 1/2 hours.
Punch dough down and shape into two loaves.
Place dough into two 8 1/2\" x 4 1/2\" greased loaf pans.
Cover and let rise 1 hour.
Bake at 375 degrees for 40-45 minutes.","url":"https://recipe.bluelayer.org/recipe/16938/oatmeal-nut-bread"},{"id":"16909","title":"No-Knead Grilled Naan","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
yogurt, greek, plain, nonfat
honey
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, combine water and milk.
Add yeast, salt, yogurt and honey and stir to combine.
Add flour and, using a wooden spoon, stir mixture until just combined and all the flour is incorporated into the dough.
Cover bowl with plastic wrap and let dough rest about 2 hours until it rises and then collapses or flattens on top.
Once collapsed, use dough immediately or transfer dough to a lidded, non-airtight container and store for up to 7 days in the fridge (see note), or 3 weeks in the freezer.
If you are going to freeze it, divide into four 1/2-pound portions and freeze separately.
Once frozen, thaw dough in refrigerator overnight before using.
On baking day, heat grill to high for 5 to 10 minutes, with the lid on.
Then use a grill brush to scrape any residue from grill grates.
Reduce heat to medium; keep covered.
Meanwhile, punch down dough and, on a lightly floured surface, divide into 4 equal pieces (if you didnt already divide it prior to freezing).
With floured hands, stretch and press each piece of dough to about 18-inch thickness.
Quickly but carefully transfer dough to grill, using tongs if needed, then cover grill and cook 3 minutes until grill marks appear on bottom and top of dough is puffy.
Use tongs to flip dough and cook on the other side for 3 minutes until grill marks appear and bread is cooked through.
Repeat with any remaining dough.
Serve immediately with toppings of your choice (butter, ghee, garlic and fresh chopped herbs are some tasty examples).
Note: It is easier to handle the dough once its refrigerated, so I usually let mine rest overnight in the fridge before using.
There tends to be a more developed flavor, too, when it chills overnight.
Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.","url":"https://recipe.bluelayer.org/recipe/16909/no-knead-grilled-naan"},{"id":"16898","title":"Homemade White Bread","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
salt, table
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread machine in order.","url":"https://recipe.bluelayer.org/recipe/16898/homemade-white-bread"},{"id":"16896","title":"Peanut Butter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
peanut butter, smooth style, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Grease 8 x 4 in loaf tin and line with greaseproof paper.
Heat oven to 180 C.
Sift flour and baking powder into bowl.
Mix in peanut butter till mixture is crumbly.
Stir in sugar and milk, beat thoroughly.
Turn mixture into prepared tin.
Bake for one hour.","url":"https://recipe.bluelayer.org/recipe/16896/peanut-butter-bread"},{"id":"16890","title":"Basic Low Fat Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350F.
Grease a 9 x 13 baking pan.
Measure the dry ingredients into a bowl and stir together thoroughly.
Add the milk, and stir until the dough is moistened and consistent.
The dough will still have lumps in it.
Turn out into the baking pan and level.
Bake for 1 Hour or to taste.
Cool on a rack before cutting.
Stores well in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/16890/basic-low-fat-cornbread"},{"id":"16883","title":"Tea Cakes (Tekakor)","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Melt margarine in pan.
Add milk, heat until 45 C (115 F).
Dissolve yeast in liquid.
Add sugar, salt, bread spices, most of the flour.
Knead dough until mixed well.
Rise for 20 minute
Knead dough.
Use rolling pin to roll out large rounds (about 1/4-1/2 inches thick).
Cut circular shapes, about 4-5 inches in diameter (use bowl or something circular).
Put on cookie sheet, use fork to make air holes.
Rise for 30 minute
Bake in oven at 440 F (225 C) for about 10 min, or until golden.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/16883/tea-cakes-tekakor"},{"id":"16852","title":"Glasgow Shortbread","ingredients":"butter, without salt
sugars, granulated
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, cream the sugar and butter together.
Then add about 3 cups of the combined flour just so you can take the dough out the bowl to knead the rest of the flour in.
Knead the flour in until the dough is of a smooth round ball.
Almost the consistency of marzipan or almond paste.
In the summer, when making this, you may need a little more flour.
For two 8-inch cake pans: Cut the ball of dough in half.
Flatten the dough into the pan, making a smooth surface.
At this time, you can either use a fork and prick the dough all over or use what looks like a butter mold ( There are shortbread molds with thistle out there).
Bake for one hour or until golden brown in an oven of 400 degrees.
Enjoy","url":"https://recipe.bluelayer.org/recipe/16852/glasgow-shortbread"},{"id":"16846","title":"Sweet Potato Pecan Bread (Abm)","ingredients":"water, bottled, generic
sweet potato, raw, unprepared
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
wheat flours, bread, unenriched
oats
leavening agents, yeast, baker's, active dry
cherries, sweet, raw
nuts, pecans","directions":"Place all ingredients except cherries (raisins) and pecans in bread machine pan in order recommended by manufacturer.
Set on raisin bread setting.
When machine beeps, add cherries and pecans.","url":"https://recipe.bluelayer.org/recipe/16846/sweet-potato-pecan-bread-abm"},{"id":"16843","title":"Vickys Creamy Butterscotch Dip, Gluten, Dairy, Egg & Soy-Free","ingredients":"nuts, cashew nuts, raw
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, brown","directions":"Soak the cashews in warm water for an hour or two then drain and rinse
Put into a blender with the lemon juice and sugar
Puree smooth, adding rice milk as required to get the mixture churning.
Don't add too much, we want to keep it thick
Taste and add more brown sugar as required
Serve as a dip for fruits, marshmallows, cookies and breadsticks
Makes around 120g or about a cup","url":"https://recipe.bluelayer.org/recipe/16843/vickys-creamy-butterscotch-dip-gluten-dairy-egg-soy-free"},{"id":"16837","title":"Indian Sweet Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking","directions":"In a large bowl, stir together flour, salt and water until a soft dough is formed.
Turn dough out onto a lightly floured surface and knead briefly.
Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
Select a ball of dough and roll out until very thin but not torn.
Sprinkle lightly and evenly with sugar.
Fold up dough into a small square and roll out again until thin.
Heat a lightly oiled griddle over medium heat.
Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden.
Serve immediately.
Repeat until all dough balls have been rolled and cooked.","url":"https://recipe.bluelayer.org/recipe/16837/indian-sweet-bread"},{"id":"16823","title":"Multi - Grain English Muffin Bread ( Abm )","ingredients":"water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
salt, table
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow","directions":"In bread machine pan, add ingredients according to your bread machine's instructions.
Set for dough cycle,press button.
After dough cycle is complete,turn out on floured surface and ( DO NOT KNEAD ) shape into loaf.
( Dough will be very soft).
Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray, sprinkle inside of pan with half of cornmeal and place loaf in prepared pan.
Sprinkle top with remaining cornmeal.
Cover and let rise in a warm place for 30 to 45 minutes.
Bake at 400 degrees for 30 minutes, or until golden brown.
Take out of pan and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/16823/multi-grain-english-muffin-bread-abm"},{"id":"16813","title":"Codfish Cakes using Salt Cod","ingredients":"fish, cod, atlantic, raw
delallo, italian seasoned breadcrumbs,
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
butter, without salt
spices, pepper, black
spices, pepper, black
oil, olive, salad or cooking
parsley, fresh","directions":"Soak the fish in cold water for at least 6 hours or overnight.
Change the water at least 3 times during the soaking.
Remove the fish from the water and rinse well.
Place it in a saucepan filled with fresh cold water and set it over medium-high heat.
Bring the mixture to a simmer and cook for 10 minutes.
Drain the fish and let stand until cool enough to handle.
Combine the breadcrumbs and milk in a small bowl and let soak.
Using a fork, flake the fish, removing any bones, into a large bowl.
Add the bread crumb mixture, the potatoes, butter, pepper, and hot pepper sauce.
Mix until well combined.
Form the mixture into 2 1/2-inch cakes.
Heat half the oil in a large skillet over medium-high heat.
Cook until the cakes are browned on both sides, about 2 minutes per side.","url":"https://recipe.bluelayer.org/recipe/16813/codfish-cakes-using-salt-cod"},{"id":"16801","title":"Quinoa Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
quinoa, uncooked
leavening agents, baking soda
sugars, brown
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees F.
Grease and flour a standard loaf pan.
Place oats in a food processor and blend to about the same size as the quinoa seeds (not necessary, but I think it makes for a better texture).
Combine all ingredients except the buttermilk in a large bowl, making sure to break up any clumps of quinoa with your fingers.
Add half the buttermilk to the dry ingredients, then slowly add the rest until a sticky but firm dough is formed (you may not need to use all of the buttermilk).
Place the dough in the prepared loaf pan and spread it out evenly.
Bake around 40 minutes, until a toothpick inserted into the center comes out clean.
If the top starts to get too dark, tent it with aluminum foil while it finishes baking.","url":"https://recipe.bluelayer.org/recipe/16801/quinoa-brown-bread"},{"id":"16797","title":"Italian Supermarket Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
sugars, granulated
seeds, sesame seeds, whole, dried
corn, sweet, white, raw","directions":"Combine all ingredients in a large bowl, except the sesame seeds and the corn meal, until you have a smooth supple dough.
Adjust the water or flour as necessary.
Knead for 8 minutes.
Then oil dough lightly.
Cover and let rise for 45 to 60 minutes.
Transfer dough to a work surface and divide dough into three (3) 12 to 13-inch logs.
Braid the logs, pinching and sealing both the ends.
Transfer the braided loaf to a baking sheet.
Sprinkle the baking sheet with corn meal, if using.
Cover the dough with a damp cloth and allow it to rise for 45 minutes.
Spray the dough gently with warm water.
Sprinkle with sesame seeds, if you are using them.
Bake the bread in a preheated 400F oven for about 25 minutes, or until it is golden brown.
Turn off the oven, crack the oven door open a inch or two.
Allow the bread to cool in the oven.
Hear it crackle.
This is one delicious loaf.","url":"https://recipe.bluelayer.org/recipe/16797/italian-supermarket-bread"},{"id":"16782","title":"Cashew Shortbread","ingredients":"butter, without salt
sugars, brown
sugars, granulated
nuts, cashew nuts, raw
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 350.
In a large bowl, combine butter, brown sugar, and sugar; beat at high speed for appx 3 minutes with electric mixer.
Stir in cashews.
Sift flour, salt, & baking powder directly into the bowl.
Use your hands to mix the dough as quickly and efficiently as possible; form into a rough ball.
Lightly flour a clean, dry work surface; add dough and roll out to appx 1/4\" thick.
Cut into simple shapes and place them on ungreased cookie sheet.
(I cut them into diamonds, similar to bakalava -- didn't want to over-work the dough by re-rolling).
Bake in center of oven for 10-15 minutes or until lightly browned on the bottom.
Cool for at least 10 minutes before eating.","url":"https://recipe.bluelayer.org/recipe/16782/cashew-shortbread"},{"id":"16758","title":"Elswet's Quick, Easy, & Delicious Diabetic Irish Shortbread","ingredients":"butter, without salt
sugars, granulated
sweetener, syrup, agave
wheat flour, white, all-purpose, unenriched","directions":"Cream together the sugar and butter, adding sugar in slowly.
Sift in the flour slowly, mixing as you add.
Turn out onto a LIGHTLY floured board, and knead until thoroughly mixed, approximately 12-15 times.
Roll to 1/4 inch thickness, cut and place on parchment paper-covered baking sheet.
Bake for 15 minutes at 350F Allow to cool on baking sheet, placed on baking rack.","url":"https://recipe.bluelayer.org/recipe/16758/elswets-quick-easy-delicious-diabetic-irish-shortbread"},{"id":"16746","title":"Red River Breadmaker Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
leavening agents, yeast, baker's, active dry","directions":"add in order to breadmaker.
select whole grain bread.","url":"https://recipe.bluelayer.org/recipe/16746/red-river-breadmaker-bread"},{"id":"16740","title":"\"soft As Wonder\" White Bread","ingredients":"water, bottled, generic
salt, table
margarine, regular, 80% fat, composite, stick, without salt
honey
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flours, bread, unenriched","directions":"Add ingredients in order given (this is for my machine, your's maybe different).
Select dough cycle.
When done, take out dough and on a floured surface, shape into loaf and place in loaf pan.
(I try to work it as little as possible).
Let rise in a warm place for approximately 40 minutes until doubled in size.
Bake on centre rack of preheated 350 degree oven for 25-30 minutes.
Cool on wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/16740/soft-as-wonder-white-bread"},{"id":"16719","title":"Cinnamon Toast Crunch","ingredients":"wheat flours, bread, unenriched
butter, without salt
sugars, granulated
salt, table
spices, cinnamon, ground","directions":"Heat the oven to 325F.
Tear the bread into 1/2-inch pieces.
Put it in a bowl, then douse and toss it with the brown butter.
Let the bread soak for 1 minute.
Add the sugar, salt, and cinnamon to the bread and toss well.
Spread the mixture on a parchment- or Silpat-lined sheet pan and bake for 25 minutes.
Pull the sheet pan slightly out of the oven and, using a spatula, a spoon, or whatever youve got, break up the cinnamon toast crunch a bit and toss it around, to make sure it is caramelizing and drying out.
Bake for an additional 5 minutes or more, until you have dry, caramelized clusters.
Cool the cinnamon toast crunch completely before storing or using in a recipe.
Stored in an airtight container at room temperature, it will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.","url":"https://recipe.bluelayer.org/recipe/16719/cinnamon-toast-crunch"},{"id":"16717","title":"Hot Dungeness Crab Dip","ingredients":"salad dressing, mayonnaise, regular
crustaceans, crab, alaska king, imitation, made from surimi
onions, raw
artichokes, (globe or french), raw
cheese, parmesan, hard
parsley, fresh","directions":"Preheat oven to 350 degrees.
Thinly slice the onion.
Chop the artichoke hearts.
Combine mayonnaise, crab meat, artichoke hearts, onions and the Parmesan cheese well.
Portion crab mixture (6 oz.)
into small oven proof baking dishes.
Place the baking dishes into the oven for 5 to 6 minutes, or until the internal temperature reaches 140 degrees.
Arrange bread slice on a plate around the crab dip, garnish with minced parsley & lemon slices.","url":"https://recipe.bluelayer.org/recipe/16717/hot-dungeness-crab-dip"},{"id":"16715","title":"Mums Homemade Soda Farl","ingredients":"wheat flours, bread, unenriched
sugars, powdered
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix flour and sugar in large bowl.
Pour buttermilk in while mixing gently with spoon until it looks combined and comes together.
Heat a frying pan on low/med heat adding a light smear of oil.
Flour your hands and take half the mixture, put on 6 inch frying pan and press lightly to fill the pan.
Cook for 8-10 mins each side.
Enjoy warm with real butter.","url":"https://recipe.bluelayer.org/recipe/16715/mums-homemade-soda-farl"},{"id":"16711","title":"Ginger Ale Ginger Soda Ginger Pop","ingredients":"spices, ginger, ground
lemon juice, raw
orange juice, raw
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Chop up the ginger root, use 3 oz if you want it stronger.
Simmer the ginger, juices, and sugars in 1 1/2 quart of water for 30 mintues to an hour.
The longer you leave it simmer, the stronger it will be.
Remove heat and strain through a kitchen strainer.
Mix the brew with the other 3 quarts of water.
Let it all cool till its lukewarm.
Inside a small jar, stir in 1/8 teaspoon of yeast in with 14 cup warm water (not hot!)
Bread yeast will work but ale yeast from a homebrew store is preferred.
After 15 minutes, add the yeast solution to your lukewarm brew.
Sit for 10 minutes.
Bottle it in 8 - 12 oz bottles.
Bottling:.
Make sure you CLEAN your bottles inside and out, rinse and air dry.
How to use plastic bottles:.
Pour in the brew and twist the caps on tight.
Squeeze the bottles and notice how they give.
Every few hours, squeeze them and see how they are giving.
They will get harder to squeeze.
When they no longer give any more, put them in the fridge.
Drink cold and enjoy!
If you used glass bottles, put them in the fridge after a day.
Don't want to use yeast?
Substitute a carbonated water like club or seltzer water in place of that extra 3 quarts of water.","url":"https://recipe.bluelayer.org/recipe/16711/ginger-ale-ginger-soda-ginger-pop"},{"id":"16697","title":"White Bread 1 1/2 Lb Bread Machine Loaf","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine in the order listed.
Run it on standard loaf setting.
Butter crust right out of machine.","url":"https://recipe.bluelayer.org/recipe/16697/white-bread-1-1-2-lb-bread-machine-loaf"},{"id":"16687","title":"Pomegranate Cream Icing","ingredients":"syrup, maple, canadian
cheese, parmesan, hard
butter, without salt
sugars, powdered","directions":"In an electric mixer, beat the butter until soft, add the cream cheese and beat together until creamy.
Gradually add the powdered sugar, until the mixture is is grainy, like breadcrumbs.
Slowly add the pomegranate syrup and beat the mixture on high for about a minute and a half, until everything is smooth, creamy and fully incorporated.
Refrigerate until needed, keep leftovers sealed and refrigerated.","url":"https://recipe.bluelayer.org/recipe/16687/pomegranate-cream-icing"},{"id":"16686","title":"Country Harvest Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
seeds, flaxseed
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/16686/country-harvest-bread-bread-machine"},{"id":"16685","title":"Chevre Cheese Stuffed Mushrooms","ingredients":"mushrooms, white, raw
butter, without salt
cheese, goat, soft type
bread crumbs, dry, grated, plain
cheese, parmesan, hard","directions":"Clean and remove cap from stuffing mushrooms.
Melt butter in frying pan and saute mushrooms until they lose some of their water.
Remove mushrooms to a small cookie sheet and cool slightly.
Fill the cavity with a spoonful of Chevre.
Sprinkle top with breadcrumbs.
Dust tops with parmesan cheese.
Bake in 350 oven for 20 minutes or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/16685/chevre-cheese-stuffed-mushrooms"},{"id":"16684","title":"The Realtor's Spinach Au Gratin","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
spinach, raw
delallo, italian seasoned breadcrumbs,","directions":"In a saucepan, melt butter.
Add flour, mustard, salt and pepper.
Gradually add milk and cook until thickened, stirring constantly.
Remove from heat and add 2/3 cup of the cheese to sauce.
Stir until cheese is melted.
Wash and drain fresh spinach and chop coarsely.
Place in 12x9x2 inch buttered baking pan.
Pour cheese sauce over spinach.
Mix remaining cheese with bread crumbs.
Sprinkle over casserole.
Bake at 375F (190C) for 30 minutes or until crumbs are browned.","url":"https://recipe.bluelayer.org/recipe/16684/the-realtors-spinach-au-gratin"},{"id":"16664","title":"Chocolate Chip Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
butter, without salt
sugars, granulated
syrup, maple, canadian
vanilla extract
mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 325F.
Whisk together flour, cornstarch, and salt in large bowl, and set aside.
Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy.
Add flour mixture and mix until combined.
Stir in 1/2 cup chocolate chips.
Transfer dough to 15- x 11-inch ungreased jelly-roll pan.
Press dough smooth with fingers, and prick all over with fork.
Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm.
Remove from oven and, using thin knife, cut shortbread into approximately 3- x 1-inch pieces in pan.
(First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.)
Allow shortbread to cool completely in pan on wire rack.
Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute.
Spread melted chocolate onto shortbread, spreading almost to edges.
Refrigerate 15 to 20 minutes to allow chocolate topping to set.
Break apart, and serve.","url":"https://recipe.bluelayer.org/recipe/16664/chocolate-chip-shortbread"},{"id":"16648","title":"Seasoned Yukon Gold Wedges","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
delallo, italian seasoned breadcrumbs,
spices, paprika
salt, table
spices, oregano, dried
spices, thyme, dried
spices, cumin seed
spices, pepper, black
spices, pepper, red or cayenne","directions":"In a large bowl, toss potatoes with oil.
Combine the remaining ingredients; sprinkle over potatoes and toss to coat.
Arrange potatoes in a single layer pan coated with non-stick cooking spray.
Bake, uncovered, at 425* for 40-45 min or until tender, stirring once.","url":"https://recipe.bluelayer.org/recipe/16648/seasoned-yukon-gold-wedges"},{"id":"16646","title":"Saucy Apple Bread","ingredients":"apples, raw, with skin
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
yogurt, greek, plain, nonfat
honey
vanilla extract
nuts, walnuts, english
egg substitute, powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apples, raw, with skin
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/16646/saucy-apple-bread"},{"id":"16635","title":"Arabic bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Mix all the ingredients together and add water slowly till you obtain a soft dough
Cover it with a clean napkin and let it rest for 1 hour or more
On a well-floured surface.roll the dough out and start to make circles
In a hot and non stick pan.
Grill both sides of the bread","url":"https://recipe.bluelayer.org/recipe/16635/arabic-bread"},{"id":"16628","title":"Boston Brown Bread Recipe","ingredients":"sugars, brown
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
salt, table
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda","directions":"Mix together well, pour into greased and floured cans.
This makes 2 cans.
Bake 1 hour at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/16628/boston-brown-bread-recipe"},{"id":"16626","title":"Crunchy Cauliflower Cheese","ingredients":"cauliflower, raw
cheese, parmesan, hard
cheese, gruyere
nuts, hazelnuts or filberts
delallo, italian seasoned breadcrumbs,","directions":"Heat grill to high.
Bring a pan of water to the boil.
Cut the cauliflower into florets and boil for 7 minutes.
Heat cheese sauce.
Mix together grated cheese, nuts and breadcrumbs.
Place cauliflower in an oven-proof dish, pour over cheese sauce and top with breadcrumb mix.
Grill until brown and bubbly on top.","url":"https://recipe.bluelayer.org/recipe/16626/crunchy-cauliflower-cheese"},{"id":"16623","title":"Oil-Free Bread with Miso and Milk","ingredients":"wheat flours, bread, unenriched
sugars, granulated
miso
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Put all of the ingredients into the bread maker.
Knead for 20 minutes.
Coat a bowl with oil and put in the dough.
Let it rise until double in size.
Place the dough on a floured surface, form into a ball and let rest for 15 minutes.
Separate into 4 pieces and form them into balls.
Place the dough on a baking tray, cover with a damp cloth, and let rise until 1.5 x more than the original size.
Once it has finished rising, bake for 15 minutes in an oven preheated to 180F Celsius.
It will look like this when coated with egg.
If coated with cake or bread flour, it will turn out like this.
If you coat it with flour and then slash the top, it will look like this.
Since there's no oil, the crust is so crisp, but the inside is soft and moist because of the miso.
I really can't explain the way the fragrance of the miso spreads throughout my mouth.
But, be warned that if you increase the amount of miso, it might become a bit bitter.","url":"https://recipe.bluelayer.org/recipe/16623/oil-free-bread-with-miso-and-milk"},{"id":"16606","title":"Broccoli Parmesan Recipe","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
broccoli, raw
onions, raw
noodles, egg, dry, unenriched","directions":"PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
Saute/fry' ONIONS IN BUTTER Or possibly MARGARINE Till TENDER.
SET ASIDE FOR USE INSTEP 3.
BLEND SOUP, WATER, AND Lowfat milk TOGETHER.
Add in PARMESAN CHEESE; MIX WELL.
Add in SAUTEED ONIONS TO Mix; HEAT THOROUGHLY.
SET ASIDE FOR USE IN STEP 5.
Add in SALT TO BOILING WATER.
Add in BROCCOLI TO BOILING SALTED WATER; RETURN TO A BOIL.
COVER, REDUCE HEAT; COOK FOR 7 Min Or possibly Till TENDER.
DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN.
POUR ABOUT 3 1/2 Quart SAUCE OVER BROCCOLI IN EACH PAN.
NOTE:
IN STEP 1, 1 LB 11 Ounce DRY ONIONS A.P.
WILL YIELD 1 LB 8 Ounce CHOPPEDONIONS.
NOTE:
IN STEP 1, 3 Ounce (1 C.) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE
NOTE:
IN STEP 5, 8 Ounce (2 C.) DRY BREAD CRUMBS BROWNED IN 8 Ounce (1 1/22CUPS) MELTED BUTTER Or possibly MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.
USE 1 C. BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 Min.
NOTE:
OTHER SIZES AND TYPES OF PANS MAY BE USED.
SEE RECIPE CARD
SERVING SIZE: 1/2 C. W/","url":"https://recipe.bluelayer.org/recipe/16606/broccoli-parmesan-recipe"},{"id":"16597","title":"Kathy's Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Position rack in the center of the oven, preheat to 400.
Line a baking sheet with parchment paper, or prepare a nonstick baking sheet.
In the bowl of a mixer, thoroughly stir together the all purpose flour, sugar, baking powder and salt.
Drop in cubed cold butter and stir on medium speed until the largest pieces are pea-sized and the rest resembles bread crumbs.
Do no allow the butter to melt or to form a paste with the flour.
Mix cranberries and chocolate chips in a small bowl, add 1 tbsp flour.
Coat chips and cranberries in flour and add to flour mixture in the mixing bowl.
Turn mixer on medium-low speed and add cold heavy cream.
Mix just until flour mixture is mostly moist.
With your hands, turn the dough in the bowl to mix in the rest of the flour.
On a floured surface roll out dough until about 3/4 thick.
Cut into squares and place on baking sheet.
Brush the tops of the scones with 2-3 tsp cream or milk, sprinkle with sugar.
Bake until the tops are golden brown, about 12-15 minutes Let cool on a rack, garnish while warm with sugar in the raw.","url":"https://recipe.bluelayer.org/recipe/16597/kathys-cranberry-scones"},{"id":"16594","title":"Baguettes, Best Ever Recipe","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"* Adjust the water temperature so which the combined temperature of the water and flour is 130F.
Place the flour, salt, and yeast in a food processor with the steel blade.
With the machine running, pour all but 2 Tbsp.
of the called for liquid through the feed tube.
Process for 20 seconds, and add in the remaining liquid if the dough does not form a ball during this time.
Continue processing for another 25 seconds, for a total time of 45 seconds.
The temperature of the dough should be between 75-80F.
If the dough is too cold, process for another 5 seconds.
If it is too warm, place the dough in the refrigerator for 5-10 min.
Place the dough in a large ungreased bowl.
Cover with plastic wrap and all to rise for 1 1/2 to 2 hrs at a cold temperature of 70-72F.
Turn the dough out onto a floured work surface, and divide the dough into 3 pcs.
Shape into baguettes.
Let them rise for 30-45 min.
Sprinkle with flour, and slash diagonally several times.
Place a small pan on the oven flour.
Preheat the oven (for one hour) to 475F.
Pour one c. of water into the pan on the oven floor.
Place the baguettes in the oven and reduce the heat to 450F.
Bake for 2 min, then quickly pour another c. of water into the pan.
Bake for another 20-22 min till the crust is golden brown and taping the bottom produces a hollow sound.
NOTES : For a lighter texture, use all-purpose flour.
This dough can be used to make hearty peasant rolls or possibly any other bread shape.
These were the absolute best baguettes I've ever made!
[Ellen)","url":"https://recipe.bluelayer.org/recipe/16594/baguettes-best-ever-recipe"},{"id":"16584","title":"Aunt Louise's Peanut Stuffing Recipe","ingredients":"onions, raw
bread crumbs, dry, grated, plain
butter, without salt
spices, pepper, red or cayenne
milk, buttermilk, fluid, cultured, lowfat","directions":"Cook onion slowly in butter 5 min.
Add in bread crumbs, peanuts, salt, and a dash of cayenne.
Soften with the evaporated lowfat milk.
Yield 1 2/3 c.,sufficient for 1 medium sized fowl or possibly 6 pork chops.
*My Mama told me which meant peanuts roasted in the shell, shelled, put through a meat grinder.
I've never made this.
Mama said it was wonderful.","url":"https://recipe.bluelayer.org/recipe/16584/aunt-louises-peanut-stuffing-recipe"},{"id":"16583","title":"Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched","directions":"Cream butter until smooth.
Gradually add sugar, beating until light and fluffy.
Beat in flours.
Form into 1 inch balls and place on baking sheet.
Flatten slightly with fork, or on lightly floured board, roll out dough to 3/8 inch thickness.
Cut with cookie cutters and place on baking sheet.
Bake at 325F for 15 to 20 minutes or until lightly browned.
Cool on rack.
Store in air tight container.","url":"https://recipe.bluelayer.org/recipe/16583/shortbread"},{"id":"16578","title":"Vegan Old-Fashioned Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
soymilk, original and vanilla, unfortified
oil, canola
vinegar, cider","directions":"Combine all dry ingredients.
Make a well in dry ingredients, and stir together all wet ingredients.
Mix all wet and dry ingredients just until blended.
Pour and spread mixture in a lightly oiled 10-inch cast-iron skillet.
Bake in a 350-degree oven for about 30 minutes or until edges are just turning golden brown.","url":"https://recipe.bluelayer.org/recipe/16578/vegan-old-fashioned-cornbread"},{"id":"16565","title":"Fluffy Sandwich Bread Made With a Bread Maker","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Add all the ingredients into the bread maker and set it to make it!
All you have to do is bake it on the soft bread course till it's golden brown!","url":"https://recipe.bluelayer.org/recipe/16565/fluffy-sandwich-bread-made-with-a-bread-maker"},{"id":"16560","title":"Rich and Milky Soft White Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
milk, canned, condensed, sweetened
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients except for the dry yeast to the bread maker.
Put the dry yeast into its own compartment.
Turn on the dough cycle.
When done, take out the dough and divide.
Cover with plastic wrap, then also cover with a damp cloth.
Let it rest for 10 minutes.
After 10 minutes, shape the dough into ball and remove any trapped air.
The dough is quite soft and sticky, so the process will be easier if you dust it with a little flour.
Cover with plastic wrap, then also cover with a damp cloth.
Let it rest (second rising) for 40 to 50 minutes or until the dough is about 1.5 to 2 times its original size.
Dust with flour (unlisted) and bake for 17 to 18 minutes at 130C preheated oven.
Check on it while baking.
Done!
This is best eaten fresh from the oven, but if you like them to be even moister and fluffier let them rest in a plastic bag after they have completely cooled.","url":"https://recipe.bluelayer.org/recipe/16560/rich-and-milky-soft-white-rolls"},{"id":"16555","title":"Molasses Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
sugars, brown
salt, table
raisins, seeded
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
molasses","directions":"Preheat oven to 325F (160C).
Grease a 9x5x3 inch pan.
Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl.
Mix well.
In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon.
This misture will start to bubble.
Immediately mix it into the dry ingredients.
Spoon the batter into the greased pan.
Bake at once.
The bread is done when a toothpick comes out clean, about 1 hour.
Turn out of the pan and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/16555/molasses-brown-bread"},{"id":"16545","title":"Applesauce Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Add yeast & sugar to water.
Put all other ingredients in bread machine.
set on dough cycle.
Pre-bake at 400 for 15 minutes, then add toppings & bake again 15 minutes.","url":"https://recipe.bluelayer.org/recipe/16545/applesauce-pizza-dough"},{"id":"16543","title":"Hamburger Buns (Soft)","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients into a large bowl and mix together.
When the milk is mixed-in well and the dough is sticky and firm, remove from the bowl onto a flat surface and knead for 15 minutes.
Face the clean side upwards for 30 minutes of primary fermentation.
Remove the dough, powder, and divide into portions 50 g each.
Spread parchment paper onto a baking plate.
Align with all the dough facing upwards for 30 minutes of secondary fermentation.
Bake for 25 minutes in a 180C preheated oven.
If you want white buns, bake for 25 minutes at 160C.","url":"https://recipe.bluelayer.org/recipe/16543/hamburger-buns-soft"},{"id":"16518","title":"Baked Asparagus With Parmesan Cheese Recipe","ingredients":"asparagus, raw
cheese, parmesan, hard
bread crumbs, dry, grated, plain
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat the oven to 450 degrees.
Arrange the asparagus in a 9 x 9 x 2-inch baking pan which has been lightly coated with the cooking spray.
Sprinkle with the cheese and bread crumbs and dot with the margarine.
Bake, uncovered, till the asparagus is just tender-about 15 min.
(NOTE: Baking time may vary by up to 5 min, depending on the thickness of the asparagus.)","url":"https://recipe.bluelayer.org/recipe/16518/baked-asparagus-with-parmesan-cheese-recipe"},{"id":"16515","title":"No-Beer Beer Bread!","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
dill weed, fresh
leavening agents, baking soda
butter, without salt","directions":"Combine flour baking powder,sugar, dill(or any other herb of your choice) and salt in a large bowl.
(you may use brown or white sugar).
Stir in the club soda just until combined.
Pour into a sprayed loaf pan.
Pour the melted butter over the top.
Bake @ 375F for 1 hour.
Remove from pan and let cool on rack.
The crust on this bread is outstanding.
This bread is on the sweet side and you might like to add 1/4 c of raisins or chopped dried apricot, and sprinkle the top with some cinnamon and sugar mixture.
In place of the Dill.
This would make a wonderful breakfast bread and left-overs make wonderful toast.","url":"https://recipe.bluelayer.org/recipe/16515/no-beer-beer-bread"},{"id":"16511","title":"Low-Sugar French Bread-Style Table Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
sweetener, syrup, agave
leavening agents, yeast, baker's, active dry","directions":"Measure the dry ingredients in a plastic bag, and shake to mix together while incorporating air.
Put Step 1 into a bowl, and add in the A ingredients and B ingredients apart from each other (as if dividing them with the flour from Step 1).
Pour the lukewarm water over the B ingredients.
Mix with a rubber spatula until everything has come together, and knead by hand.
It's very sticky to start with, but it will become firmer if you keep kneading.
When the dough has become glossy, it's ready.
Divide the dough into 4 pieces and roll into balls, tucking the cut ends inside.
Place them on a baking tray.
(Shape into your desired style.)
Pour hot water in a tea cup, and place in an empty space on the baking tray (to maintain the humidity).
Let the dough rise for 40 minutes to 1 hour at 35-40C.
Bake for about 15 minutes in an oven preheated to 180-200C.
(If you mist the dough with a water sprayer before baking, the crust will be crispy.)
When they are baked, let cool on a rack, and they are done.
(Cover with a foil, if they look like they are going to burn.)
Soy flour bread is easy to brown, so keep an eye on it when you're baking with it for the first time.
By doing so, you won't fail baking it, and it's easier to adjust the baking time.
If you shape it long and thin, it will be just like grissini bread sticks.
If you proof the dough twice as normal, it won't puff up much while baking.
So the bread will turn out dense and heavy.
It's easier to remove the dough from the bowl with a scraper or spatula.","url":"https://recipe.bluelayer.org/recipe/16511/low-sugar-french-bread-style-table-rolls"},{"id":"16498","title":"Pane Casereccio (Homemade Bread)","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"Mix dry ingredients in bowl of stand mixer, using the paddle.
Add water in a drizzle until a very sticky dough has formed.
If dough seems dry, than add a bit more, a spoonful at a time.
Take bowl from mixer and cover with a towel and leave in a warm (but not hot) place over night.
Scrape dough out of bowl with a spatula onto a lightly floured surface.
Flour your hands and form the mass of dough into a ball without kneading.
Gingerly lay the dough on a lightly floured tea towel, then fold ends of the towel on top of the dough.
Let the bread rise again until doubles in size, which can take anywhere from 1 to 2 hours.
About 30 minutes before second rise is over, preheat oven to 400.
Put a 4 12 or 5 1/2 quart cast iron casserole (about 10\" in diameter) with its cover in oven to preheat along with the oven itself.
For the next step: Make sure you have heavy oven mitts (it'll be tohot for a towel and proceed with care).
Take casserole out of oven using oven mitt and lay on a heat resistant surface.
Remove cover and lay aside.
Take the towel with dough and quickly flip dough into casserole (it will go in \"upside down\" which is fine).
Shake casserole, if need be to center dough and then quick re-cover it.
Put casserole back in oven and bake for 30 minutes.
Take out of oven and remove cover (the bread will be ever so slightly browned).
Put casserole back in oven, uncovered and bake for another 15-20 minutes, until bread has developed a beautiful golden brown crust.
Turn bread out onto a cooling rack and leave until it has completely cooled.
When coolded completely, after about 45 minutes to an hour, it is ready to enjoy.","url":"https://recipe.bluelayer.org/recipe/16498/pane-casereccio-homemade-bread"},{"id":"16471","title":"Honey Butter Spread","ingredients":"butter, salted
honey
sugars, powdered","directions":"Soften butter for 10-15 seconds in the microwave if its cold.
Pour the honey into a bowl with the butter and stir until very smooth.
Add powdered sugar and stir again until smooth.
Add more powdered sugar for a thicker spread.
You could spread this on anything: bread, crackers, pancakes, muffins, oatmeal, quick breads, biscuits...","url":"https://recipe.bluelayer.org/recipe/16471/honey-butter-spread"},{"id":"16469","title":"Easy Scones (Plain)","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"To make quickly with a zip lock plastic bag, see.
If you use food processor, see these steps below.
Add the flours, baking powder and sugar into food processor to switch on.
Add the margarine or butter into 1, and mix until the mixture becomes crumbly.
Put the egg into a measuring cup to beat well, then add milk to make 100 ml totally.
Then mix well.
Leave some for glazing in the end.
Add 1/3 of egg mixture into \"2\".
Mix until the mixture becomes together.
When it turns heavy, stop the processor.
Take the dough out from the processor, fold it several times to knead.
Then wrap it with a plastic wrap, rest for 20 - 30 minutes in fridge.
Roll up the dough into about 2cm thickness.
Cut it into square or triangle with a knife.
It won't stick if you cover plastic wrap on the dough.
If you want to glaze the scones, add a small amount of milk to the measuring cup and brush each.
Bake fore the preheated oven at 200C for 17 - 18 minutes.","url":"https://recipe.bluelayer.org/recipe/16469/easy-scones-plain"},{"id":"16467","title":"Indian ( Navajo ) Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"Heat oil in skillet til hot over med-high heat.
In a large mixing bowl pour the warm milk then add all dry ingredients and oil.
mix into ball of dough.
give about 10 minutes for the dough to rise.
shape into discs.
fry until golden brown (if too crispy the oil is likely not hot enough; The fry bread should turn golden brown fairly quickly).","url":"https://recipe.bluelayer.org/recipe/16467/indian-navajo-fry-bread"},{"id":"16458","title":"Pizza Crust Dough (Bread Machine Recipe)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Put ingredients in your bread machine on a dough cycle.
When finished place dough on a lightly floured surface.
Divide and roll onto a 12\" Pizza pan raising the edges.
Add your desired pizza sauce and sprinkle with toppings.
Bake pizza until done.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/16458/pizza-crust-dough-bread-machine-recipe"},{"id":"16455","title":"Honey Oat and Wheat Bread","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
butter, without salt","directions":"Add 1 1/4 cups water and honey to bread machine and mix well
Add yeast to let rise and close lid.
Do not turn on machine.
In a medium size bowl mix together white and whole wheat flour, salt, milk powder and wheat gluten.
Add to bread machine and top with butter/margarine.
I set my bread maker to sandwich setting, light crust and 2.0 lb loaf.
Turn on and let it go.
You may have to add an additional 3 tbsp of water while it mixes if it is too dry.","url":"https://recipe.bluelayer.org/recipe/16455/honey-oat-and-wheat-bread"},{"id":"16398","title":"Rapid Italian Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
spices, marjoram, dried
spices, basil, dried
spices, thyme, dried
leavening agents, yeast, baker's, active dry","directions":"Follow instructions for your bread machine.
My machine instructs to measure all ingredients in the order listed into the baking pan.
(I mix the water and powdered milk and microwave on high for about 30 seconds before putting in pan.
).
Insert baking pan into oven chamber and secure pan.
Select rapid setting and 2 pound loaf.
When the cycle is complete, I put the loaf in a large zip lock bag, seal, and place in wire rack to cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/16398/rapid-italian-bread-bread-machine"},{"id":"16388","title":"Daily Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
wheat flours, bread, unenriched
raisins, seeded
nuts, walnuts, english
spices, cinnamon, ground","directions":"add items in the order required by your bread machine.
set to \"wheat\" cycle.
For a change, sub dried cherries or cranberries for the raisins or sub pecans or peanuts for the walnuts.","url":"https://recipe.bluelayer.org/recipe/16388/daily-bread"},{"id":"16386","title":"French Country Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table","directions":"The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water.
Add 1 1/2 cup bread flour and mix well.
Cover and let sit overnight at room temperature.
The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water.
Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined.
Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Grease two 9x5 inch loaf pans.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces and form into loaves.
Place the loaves into the prepared pans.
Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/16386/french-country-bread"},{"id":"16360","title":"Wheat Germ and Honey Bread (Abm)","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
honey
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat germ, crude
vital wheat gluten
salt, table
leavening agents, yeast, baker's, active dry","directions":"Your breadmaker may require a little less liquid, start with only 1/8 cup water instead of the 1/4 cup listed in the recipe.
Check the dough ball while it is kneading and add more liquid, one teaspoon at a time, if necessary.
Put ingredients into your breadmaker according to manufacturer's directions.
Baking time is however long your machine takes.
To make a softer crust, put the finished loaf of bread into a plastic bag while still warm.","url":"https://recipe.bluelayer.org/recipe/16360/wheat-germ-and-honey-bread-abm"},{"id":"16359","title":"tomato confit Recipe thaibeef","ingredients":"tomatoes, red, ripe, raw, year round average
sugars, granulated","directions":"In a heavy bottomed saucepan, place quartered tomatoes, stems removed.
Do not remove the skins, nor the seeds and natural juices.
Turn the heat one high.
The natural juices of the tomtoes are plentiful, so it will bubble and boil and reduce slowly to a confit.
Stir occasionally, and towards the end watch more closely so that the reduction does not burn the pan.
When the confit still resembles tomatoes, and yet has enough heft to not be soupy, remove from heat.
Let cool, and store in the refrigerator until needed.
Place the crotin of chevre on one end of a plate.
Place a tbsp of confit on the other.
Decoratively swirl a glug of excellent quality fruity olive oil between the two.
Crack 3 or 4 black peppercorns with the flat side of a knife.
Sprinkle on the cheese and the olive oil.
Serve as is; no crackers nor breads are needed.","url":"https://recipe.bluelayer.org/recipe/16359/tomato-confit-recipe-thaibeef"},{"id":"16358","title":"Amish white bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"In a large bowl, dissolve the sugar in warm water, and then stir in yeast.
Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast.
Mix in flour one cup at a time.
Knead dough on a lightly floured surface until smooth.
Place in a well oiled bowl, and turn dough to coat.
Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down.
Knead for a few minutes, and divide in half.
Shape into loaves, and place into two well oiled 9x5 inch loaf pans.
Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Or you can free style it without loaf pans.
Bake at 350F (175 degrees C) for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/16358/amish-white-bread"},{"id":"16341","title":"Onion Rye Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
molasses
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
onions, raw
spices, caraway seed
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the bread maker pan in the order listed.
Process on the whole wheat cycle.","url":"https://recipe.bluelayer.org/recipe/16341/onion-rye-bread"},{"id":"16335","title":"Brown Sugar Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating until light and fluffy.
Gradually add flour, beating at low speed until smooth.
Cover and chill 30 minutes.
Roll dough to 1/4-inch thickness on a lightly floured surface.
Cut with a 2-inch tree-shaped cutter; place 1 inch apart on lightly greased baking sheets.
Sprinkle with sparkling sugar.
Bake at 375 for 10 to 12 minutes or until edges are golden; cool on baking sheets on wire racks 5 minutes.
Remove to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/16335/brown-sugar-shortbread"},{"id":"16310","title":"Hearty Oatmeal Loaf--Abm","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
oats
leavening agents, yeast, baker's, active dry","directions":"Place all the ingredients into the pan of the bread machine in the order suggested by the manufacturer.
Use white bread setting for 1 1/2 lb.
loaf.","url":"https://recipe.bluelayer.org/recipe/16310/hearty-oatmeal-loaf-abm"},{"id":"16293","title":"Barley Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"Dissolve yeast in hot water & place in large mixing bowl.
Stir in honey & leave until yeast becomes foamy.
Combine the three flours & add in half to the yeast.
Beat with a wooden spoon for 10 min.
The consistency should be of thick mud.
Cover & set aside to rise for 1 hour, until the dough has doubled.
Punch dough down & carefully mix in extra virgin olive oil, salt & 1/2 c remaining flour.
Gradually mix in more flour until dough starts to come away from the sides of the bowl.
Place dough on a lightly floured surface & knead well for 10 min.
Add in more flour as necessary.
Place dough in a lightly oiled mixing bowl.
Cover & leave to double.
Ounch dough down again & shape into 2 domed round loaves.
Cut a cross in the centre.
Place on an oiled baking sheet, cover & let rise until doubled, 45 to 60 min.
Bake at 350F for 50 min.","url":"https://recipe.bluelayer.org/recipe/16293/barley-bread-recipe"},{"id":"16288","title":"Grandma's Shortbread","ingredients":"cornstarch
sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Sift together cornstarch, icing sugar and flour.
Stir.
With wooden spoon blend in butter until soft, smooth dough forms, shape into 1\" balls flatten with fork, or you can roll them 1/2 inch thick and cut into shapes.
Bake at 350F for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/16288/grandmas-shortbread"},{"id":"16287","title":"15 Minute Chili (Babyfit Pregnancy) Recipe","ingredients":"ground turkey, raw
onions, raw
beans, snap, green, raw
beans, kidney, all types, mature seeds, raw
tomatoes, red, ripe, raw, year round average
spices, chili powder
spices, cumin seed
sauce, salsa, ready-to-serve","directions":"In a large pot, brown turkey with chopped onion.
Add beans, tomatoes, garlic, chili powder, cumin, and salsa to turkey mixture.
Cook until hot.
Serve with cornbread, cooked pasta, cooked rice, or on top of a baked potato.
Sprinkle with cheese if desired.","url":"https://recipe.bluelayer.org/recipe/16287/15-minute-chili-babyfit-pregnancy-recipe"},{"id":"16283","title":"Croutons","ingredients":"butter, without salt
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder
wheat flours, bread, unenriched","directions":"Preheat the oven to 350 degrees F.
Whisk the butter, olive oil, oregano and garlic salt.
Toss with the bread cubes.
Spread in a single layer on a baking sheet.
Bake until golden brown and toasted, 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/16283/croutons"},{"id":"16273","title":"Layered Dip - Low Fat Version","ingredients":"cheese, parmesan, hard
salad dressing, mayonnaise, regular
sauce, salsa, ready-to-serve
tomatoes, red, ripe, raw, year round average
lettuce, cos or romaine, raw
cheese, cheddar","directions":"Blend cream cheese and miracle whip.
I use my food processor.
(These days I only buy mayonnaise and add 4 tsp of Recipe #267595 additive to make Miracle Whip.)
Spread in bottom of 9 inch pie plate.
Spread tomato on top.
Spread salsa on top.
Spread lettuce on top of tomato and salsa.
Finally spread cheese on top.
Refridgerate until serving time.
Serve with low fat taco chips or with pita bread that has been cut into small pieces and toasted under the broiler.
Make ahead: Store blended cheese/miracle whip mixture in sealed container and other ingredients in zip lock bags in the fridge for up to a day ahead.
Quickly assemble at serving time.","url":"https://recipe.bluelayer.org/recipe/16273/layered-dip-low-fat-version"},{"id":"16245","title":"Native American Bread Pudding","ingredients":"raisins, seeded
wheat flours, bread, unenriched
nuts, walnuts, english
spices, nutmeg, ground
spices, cinnamon, ground
cheese, cheddar
sugars, granulated
water, bottled, generic
butter, without salt","directions":"Soak raisins 20 minutes in warm water to cover, and drain.
Preheat oven to 300F.
Spray 5x9-inch loaf pan with nonstick cooking oil, and set aside until ready to use.
Cover bottom of loaf pan with 2 cups cubed bread.
Sprinkle half raisins and half walnuts over bread.
Sprinkle 1/2 teaspoon nutmeg and 1/2 teaspoon cinnamon over raisins and walnuts.
Cover with 1 cup grated cheese.
Add remaining 2 cups bread, and pat down so layers are firm.
Make next layer, using remaining raisins, nuts, nutmeg and cinnamon.
Add remaining 1 cup grated cheese, and spread evenly over top.
Heat sugar in saucepan over medium heat, stirring occasionally until sugar has melted, about 10 minutes.
Add hot water slowly to prevent splashing, and let sugar syrup dissolve.
Add butter, and stir constantly until melted, 3 to 5 minutes.
Remove from heat, and pour over layers, making sure sugar syrup saturates bottom.
Bake loaf 35 to 40 minutes, or until cheese browns and sugar syrup bubbles.
Remove from oven, place on wire rack and cool.
Cut into 11/2-inch-thick slices, and serve with Prickly Pear Syrup, Peach Honey, or any fruit syrup or sauce.","url":"https://recipe.bluelayer.org/recipe/16245/native-american-bread-pudding"},{"id":"16244","title":"Pepita Quinoa Chia Bread","ingredients":"quinoa, uncooked
seeds, chia seeds, dried
water, bottled, generic
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
vinegar, cider
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Note: Start the recipe the night before.
Soak quinoa in cold water and leave in the refrigerator overnight.
(The amount of water does not matter because it will be drained.
Just make sure all the quinoa is completely immersed.)
Put chia seeds in 1/2 cup of water and stir.
Leave this to soak in the refrigerator overnight as well.
(It will turn into a thick gel.)
Preheat oven to 350 degrees F. Spray a foil loaf pan (measuring approximately 8 1/2 x 4 1/2 x 2 1/2) liberally with olive oil cooking spray.
Drain the quinoa well and place it in a food processor.
Add chia gel, remaining 1/2 cup water, olive oil, baking soda, salt, and apple cider vinegar.
Process for 3 minutes.
(The mix will be a thick batter with some of the quinoa and chia seeds still visible.)
Pour batter into the foil loaf pan and sprinkle pepitas evenly over the top.
Sprinkle a pinch of salt on top of the pepitas if desired.
Bake on the bottom rack of the oven for 90 minutes.
Let cool for at least 30 minutes before removing from the pan and cutting into slices.","url":"https://recipe.bluelayer.org/recipe/16244/pepita-quinoa-chia-bread"},{"id":"16241","title":"Sindhi Flatbreads With Black Pepper (Kali Mirch Ki Loli)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine the flour, salt, and pepper in a large, wide bowl.
Slowly add the 4 tablespoons oil, rubbing it into the flour.
Now, slowly add about 1/2 cup of water or enough to form a firm dough.
Knead well until the dough is smooth and forms a ball.
Cover the dough ball with plastic wrap and set aside for 30 minutes.
Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
Divide the dough into 4 parts.
Oil your hands lightly and make 4 balls.
Flatten the balls to make 4 patties.
Keep 3 balls covered while you work with the fourth.
On a lightly oiled surface, roll out the patty into a 5 1/4-inch round.
(The edges might be slightly rough but that is as it should be.)
Prick a few holes on the bread with a fork.
Slap the bread onto the hot griddle.
Cook about 1 minute on the first side.
Turn the bread over and cook the second side for a minute.
Turn it over again.
Reduce heat to medium.
Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread.
Cook 30 seconds, pressing down on the bread with a spatula.
Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference.
Cook 30 seconds, pressing down on the bread again.
Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
Remove and keep covered.
Turn the heat up to medium-high again and make the second bread.
Make all the breads this way.","url":"https://recipe.bluelayer.org/recipe/16241/sindhi-flatbreads-with-black-pepper-kali-mirch-ki-loli"},{"id":"16234","title":"Scottish Oat Cakes","ingredients":"oats
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic","directions":"Preheat the oven to 160 C (320 F) and line 4 baking trays with baking parchment.
In a bowl, mix together the dry ingredients (oats through salt), then rub in the coconut oil until the mixture resembles fine breadcrumbs.
Now, add in the water, a little at a time.
The amount you need will vary with the oats, so be cautious and dont add too much at once!
You can even measure in tablespoons for maximum control.
Keep adding water and mixing until a nice dough forms.
Put the dough in the middle of a fairly large wooden board or work surface and begin to press it out and flatten it, then swap over to a rolling pin and roll out to your desired thickness (pretty much anything goes here; its just down to personal preference).
Then cut out your oat cake shape using a round cookie cutter and lay them out on the baking trays.
Once youve rolled, cut and placed once, youll notice that the remnants look pretty dry and crumb-like.
No worries, pick up the baking parchment and put the dough back in the bowl, add one or two more tablespoons of water, or enough to form a dough again and then repeat the rolling and cutting process.
Bake for 30 minutes, then increase the temperature to 200 C (400 F) and bake for another 10-15 minutes or until the edges just begin to brown and they seem crisp.
If you prefer your oat cakes a little less crunchy, take them out earlier.
These keep for up to 4 weeks in an airtight container (though I challenge you to make them last that long).
But if youd rather not have them hanging around that long you can freeze the cut-out shapes and then bake them from frozen when you want them, just increase the baking time by 5 or 10 minutes.","url":"https://recipe.bluelayer.org/recipe/16234/scottish-oat-cakes"},{"id":"16204","title":"Blackberry Sour Cream Pie Recipe","ingredients":"blackberries, raw
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
bread crumbs, dry, grated, plain
butter, without salt","directions":"Combine the one c. sugar, lowfat sour cream, flour, and salt.
Place berries in pie shell.
Spread lowfat sour cream mix on top.
Combine bread crumbs and remaining sugar and butter.
Sprikle on top.
Bake 375 degrees for 40-45 min or possibly 'til done.","url":"https://recipe.bluelayer.org/recipe/16204/blackberry-sour-cream-pie-recipe"},{"id":"16201","title":"Noah Bedoahs (Chocolate Chip Shortbread Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 275.
Line 2 cookie sheets with parchment paper or leave them ungreased.
Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes.
Stop the mixer to scrape the bowl several times with a rubber spatula.
Add the dry ingredients on low speed and continue to blend for 10 seconds.
Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes.
Scrape the bowl.
Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
Bake the cookies until they are crunchy and golden, about 1 hour.
To test for doneness, remove one cookie from the sheet and cut it in half.
There should be no doughy strip in the center.
Allow the cookies to cool on a rack.
Makes 15 - 17 cookies.","url":"https://recipe.bluelayer.org/recipe/16201/noah-bedoahs-chocolate-chip-shortbread-cookies"},{"id":"16190","title":"Oatmeal Bread with Fig, Anise, and Walnuts","ingredients":"leavening agents, yeast, baker's, active dry
honey
oats
oats
wheat germ, crude
salt, table
spices, anise seed
nuts, walnuts, english
figs, dried, uncooked
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Dissolve the yeast in 3 cups lukewarm water in the bowl of an electric mixer fitted with a dough hook.
Once it is dissolved, turn the mixer on low and slowly add the honey, rolled oats, steel-cut oats, wheat germ, salt, anise seeds, walnuts, and dried figs.
Stir in the whole-wheat flour and 3 1/2 cups of the all-purpose flour and knead.
Put the slightly sticky kneaded dough in a large greased bowl, and cover with plastic wrap.
Let it rise for 1 hour, or until it is doubled in volume.
Preheat the oven to 375 degrees.
Grease a baking sheet, or line it with parchment paper.
Punch down the dough, and turn it out onto a lightly floured surface.
Divide it in half, and form two round loaves.
Place them on the baking sheet and using a sharp knife or a razor blade, make a few long, shallow gashes across each of the loaves.
Let rise another 1/2 hour.
Bake for 40 minutes, or until the loaves sound hollow when tapped.
Allow to cool before slicing.","url":"https://recipe.bluelayer.org/recipe/16190/oatmeal-bread-with-fig-anise-and-walnuts"},{"id":"16189","title":"Cheesy Broccoli Soup","ingredients":"broccoli, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
salt, table
spices, nutmeg, ground
cheese, cheddar","directions":"Wash and chop broccoli into bite size pieces.
Cook broccoli in a small amount of salted water until tender.
While broccoli is cooking, melt butter in heavy saucepan.
Add onion and cook until tender and translucent.
Stir in flour to make roux; slowly add broth and cream.
Stir and cook just until thickened.
Add salt, nutmeg, and drained,cooked broccoli.
Just before serving, stir in cheese.
Serve with crusty bread.","url":"https://recipe.bluelayer.org/recipe/16189/cheesy-broccoli-soup"},{"id":"16183","title":"Kicked Up Pigs in the Blanket","ingredients":"oil, olive, salad or cooking
pork sausage, link/patty, unprepared
wheat flours, bread, unenriched
marmalade, orange
mustard, prepared, yellow","directions":"Preheat the fryer.
Bring a pot of salted water to a boil.
Poach the boudan for 4 minutes and drain.
Cool the boudin completely.
In a large saute pan, heat the olive oil.
When the oil is hot, sear the boudan for 2 minutes on each side.
Remove from the pan and cool.
Lightly flour a surface.
Roll out each piece to a 1/4-inch thick.
Spread 1 tablespoon of the marmalade in the center of each piece of dough.
Place a link of boudin on one third of the dough.
Carefully roll the dough and sausage up together, like rolling up a rug.
Make sure the sausage is covered completely.
Tuck the ends of the dough in and place the dough on a parchment-lined baking sheet, seam side down.
Cover the dough with plastic wrap and place in a warm, draft-free area.
Let the dough rise until double in size, about 30 to 45 minutes.
Gently lay the covered sausages in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring constantly for overall browning.
Remove the pigs in the blanket from the oil and drain on a paper-lined plate.
Season with Essence.
Serve the pigs in the blanket with Creole mustard","url":"https://recipe.bluelayer.org/recipe/16183/kicked-up-pigs-in-the-blanket"},{"id":"16182","title":"Anadama Flatbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
butter, without salt
molasses
water, bottled, generic","directions":"Preheat griddle to low.
Combine half of the flour, the salt, cornmeal, and yeast in a bowl with the butter.
Stir the molasses and hot water together and beat into the flour mix gradually.
Add in sufficient of the remaining flour, about 1/4 c., to make a stiff dough and beat well.
Stir in the remaining flour till the dough is no longer sticky.
Turn out onto a floured board and knead till smooth, about 8 min.
Place the dough in a greased bowl and cover with plastic wrap.
Let rise in a hot place till it doubles in size.
Punch down to create an oblong ball.
Roll out on a floured surface to create a rectangle, about 1/2-inch thick.
Brush griddle with extra virgin olive oil.
Place dough on griddle and cook on each side 4 to 5 min.
This recipe yields 1 loaf.","url":"https://recipe.bluelayer.org/recipe/16182/anadama-flatbread-recipe"},{"id":"16174","title":"Cherry Cream Scones","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cherries, sweet, raw
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of dried cherries to the dry ingredients just before blending in the cream.
Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
Preheat the oven to 350F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart;
Mix the milk and confectioners sugar together to make a glaze and set aside.
Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; spoon glaze over the scones while they are still warm.
Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.","url":"https://recipe.bluelayer.org/recipe/16174/cherry-cream-scones"},{"id":"16150","title":"Dairy Free/Gluten Free Millet Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, canola
honey
water, bottled, generic","directions":"Preheat oven to 375F.
Grease one 9\" x 5\" loaf pan.
Mix dry ingredients in a bowl.
Pour in cooking oil, honey, and water.
Stir completely until mix is thick and moist.
Spoon batter into loaf pan.
Bake 45 minutes to 1 hour or until tester comes out clean.
*Variations:Substitute 1 cup Orange Juice for Water.","url":"https://recipe.bluelayer.org/recipe/16150/dairy-free-gluten-free-millet-bread"},{"id":"16138","title":"Double Cheese Onion Bread (ABM)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
wheat flours, bread, unenriched
onions, raw
cheese, cheddar
cheese, parmesan, hard
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in machine in order recommended by the manufacturer.
Select basic cycle.","url":"https://recipe.bluelayer.org/recipe/16138/double-cheese-onion-bread-abm"},{"id":"16128","title":"Naan","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a large bowl, dissolve the water and yeast (make sure water isn't too hot (it'll kill the yeast) or too cold (it won't activate it)).
Add 3 cups of the flour, a cup at a time.
Stir, using a wooden spoon, in one direction for 1 minute.
Sprinkle mixture with salt.
Add remaining flour, a cup at a time, stirring after each addition.
Stop adding flour after the dough is stiff (you might not want to use it all).
Turn the dough out onto a lightly floured surface.
Knead the dough until it is smooth and easy to handle (10 minutes of vigorous kneading).
Shape the dough into a ball and put in a well-oiled bowl.
Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
Place baking stone in center of oven.
Preheat oven to 500 degrees F.
Deflate dough and divide into 4 equal pieces.
Flatten each piece into an 8 x 6-inch oval.
Let rest for 10 minutes.
Wet fingers with water and\"dimple\" the bread by pressing your fingertips into the dough and stretching the dough.
You want it to be really thin.
Holes are OK.
Transfer bread to baking stone.
Bake until bread is golden on top and brown and crusty on the bottom.
(5 minutes or so).
Repeat with remaining dough.
Naan is best eaten the same day its made.","url":"https://recipe.bluelayer.org/recipe/16128/naan"},{"id":"16125","title":"Homemade Garlic Parmesan Bread Croutons","ingredients":"butter, without salt
oil, olive, salad or cooking
cheese, parmesan, hard
spices, oregano, dried
spices, parsley, dried
spices, thyme, dried
spices, garlic powder
salt, table
wheat flours, bread, unenriched","directions":"Preheat oven to 325 F (165 C).
Mix together butter, extra virgin olive oil, Parmesan cheese, oregano, parsley, thyme, garlic powder, and salt in a large, bowl.
Add bread cubes and turn with a spatula to coat.
Spread coated bread cubes onto a large rimmed baking sheet in a single layer.
Bake in preheated oven until golden brown, 15 to 20 minutes.
Cool croutons completely before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16125/homemade-garlic-parmesan-bread-croutons"},{"id":"16102","title":"Seeded Breadsticks","ingredients":"wheat flours, bread, unenriched
spices, cumin seed
salt, table","directions":"On a lightly floured board, roll dough into a 6 x 12-inch rectangle and sprinkle evenly with seeds and salt.
Roll dough lightly to press seeds into dough, without changing shape of dough.
Let stand until dough is slightly puffy, 5 to 10 minutes.
Oil 2 or 3 baking sheets, each 12 x 15-inches.
With a sharp, floured knife, cut dough into 6 x 1/2-inch strips.
Pick up both ends of one strip, gently stretch until strip is about 15 inches long and transfer to a baking sheet.
Repeat to stretch remaining breadsticks and fill baking sheets, placing strips about 1/2-inch apart.
The sticks will not look all exactly the same as they're somewhat rustic looking.
As each sheet is filled, bake in a 400 oven until breadsticks are browned and crisp, about 12 minutes.
Transfer to racks to cool.","url":"https://recipe.bluelayer.org/recipe/16102/seeded-breadsticks"},{"id":"16088","title":"Do It Yourself Oven Fried Chicken Coating","ingredients":"delallo, italian seasoned breadcrumbs,
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard
creole seasoning,
butter, without salt
yogurt, greek, plain, nonfat
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In the bowl of a food processor, mix bread crumbs, cornmeal, Parmesan cheese and Creole seasoning together.
Pulse several times to blend thoroughly.
Add diced butter to crumb mixture and pulse 6-8 times, or until crumb mixture is moistened.
Place mixture in a shallow dish.
Pat chicken pieces dry with paper towel.
Smear yogurt on all sides (may substitute mayonnaise or creme fraiche).
Dredge chicken in crumb mixture, turning to coat evenly.
IF FREEZING: Place on a cookie sheet, with pieces not touching each other.
Freeze.
May be individually wrapped after frozen.
To cook: unwrap frozen chicken, place in baking dish and bake (from frozen) according to directions that follow.
An additional 10 minutes of cooking time may be necessary.
TO COOK: Preheat oven to 375F Lightly spray baking dish with cooking spray.
Place coated pieces in baking dish.
Cook 15 minutes then turn and continue cooking until done (approximately 10 more minutes).","url":"https://recipe.bluelayer.org/recipe/16088/do-it-yourself-oven-fried-chicken-coating"},{"id":"16068","title":"Basic No-Knead Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Whisk together flour, salt, sugar, and yeast in a large bowl.
Add the water and mix until a shaggy mixture forms.
Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.
After sitting, the dough will be sticky and sponge-like.
Preheat oven to 450 F. Place a cast iron pot (use one with a lid) or Dutch oven into the oven and heat the pot for 30 minutes.
Meanwhile, pour the dough onto a very heavily floured surface, flour your hands, and shape dough into a ball (without kneading).
Sprinkle on more flour as necessary so the dough holds its shape without expanding too much.
Drape the top of the dough with plastic wrap and let it rise until puffed, about 30 to 45 minutes.
Remove the hot pot from the oven and drop in the dough.
Cut 3 slashes across the top of the dough with a sharp knife.
Cover the pot and bake the bread for 30 minutes.
After 30 minutes, remove the lid and bake an additional 15 minutes.
Remove the bread from the pot and place on a cooling rack to cool completely before slicing.
Recipe adapted slightly from Simply So Goods Recipe for Crusty Bread.","url":"https://recipe.bluelayer.org/recipe/16068/basic-no-knead-bread"},{"id":"16067","title":"Salmon Tartare","ingredients":"fish, salmon, atlantic, wild, raw
pickles, cucumber, sour
shallots, raw
capers, canned
avocados, raw, all commercial varieties
cheese, parmesan, hard
mustard, prepared, yellow
lime juice, raw
chives, raw
salt, table
spices, pepper, black","directions":"Chop the ingredients with a sharp knife, by hand: you do not want a mush.
The ingredients should retain their taste and integrity.
Mix all ingredients lightly but well with a fork.
Form into 2 pretty shapes, garnish to taste, and serve with Melba toast or thin toast triangles.
OR divide between small toasted bread shapes, and serve as small snacks.","url":"https://recipe.bluelayer.org/recipe/16067/salmon-tartare"},{"id":"16061","title":"Quick Corn Bread 1","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
honey
water, bottled, generic
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Mix dry ingredients together in a medium bowl.
Add optional spices, if desired.
Mix honey and warm water together, then add to dry ingredients, stirring just until mixed.
Pour into lightly oiled or non-stick 8-inch square baking dish.
Bake at 375F (190C) for 20 minutes.
NOTES:","url":"https://recipe.bluelayer.org/recipe/16061/quick-corn-bread-1"},{"id":"16051","title":"Shortbread Cookies IV","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream butter and 1 cup of sugar until very fluffy.
Gradually add the flour and rice flour.
As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.
Press dough into a 10x15 inch jellyroll pan, score into bars and prick with a fork.
Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown.
Cut along scored lines into bars while still warm.
Cool before serving.","url":"https://recipe.bluelayer.org/recipe/16051/shortbread-cookies-iv"},{"id":"16044","title":"Whole Wheat Peanut Sesame Bread (Abm)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
seeds, sesame seeds, whole, dried
salt, table
water, bottled, generic
peanut butter, smooth style, without salt","directions":"Place ingredients in bread machine pan in order recommended by manufacturer.
Use medium crust setting.","url":"https://recipe.bluelayer.org/recipe/16044/whole-wheat-peanut-sesame-bread-abm"},{"id":"16008","title":"Elevated Challah","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
honey
oil, olive, salad or cooking
salt, table
beverages, ovaltine, classic malt powder
wheat flour, white, all-purpose, unenriched","directions":"Combine the yeast, warm water, and the 1/2 teaspoon of sugar or honey.
Let it stand until it is fully dissolved.
It should divide (watching yeast grow is cool!)
and look frothy.
Add the oil, sugar, salt, and malt syrup.
Since I use turbinado sugar or honey, I try to make sure the sugar is dissolved or the honey melted through before I add flour.
Slowly add the flour (about one cup at a time) mixing well between each addition.
Use your hands to mix it once it gets stiff, if you want.
I like getting elbow deep when I make bread.
In higher elevations, it takes seven cups of flour.
The bread should feel smooth and velvety.
Knead the dough for 6-8 minutes (in higher elevations, it definitely takes the full 8).
The dough should be firm, but soft.
When you poke at it, it slowly regains its shape, but is still dented.
Shape the dough into a ball.
Put it in a well greased bowl and cover it.
I like to put the bowl in a plastic bag and then throw a towel over the top.
Let it rise until doubled in bulk.
This should be around 45 minutes.
Again, for anyone else in higher elevations, we have to change it.
This bread does better if you coat your hands in oil and lightly coat the top of the bread.
Also, it takes more like an hour to rise.
Punch the dough.
Shape it however you like.
The recipe calls for three balls placed in a 12x5 inch pan together, or side by side on a baking sheet.
This bread works well for hamburger buns, meat pastie rolls, just about anything, so have fun!
Just make sure to coat the pan with oil, or use parchment paper on a baking sheet.
Let rise again until doubled.
Same thing - cover the bowl in a plastic bag and a towel and let it be.
This takes 45 minutes in higher elevations, probably closer to half an hour at lower elevations.
Preheat oven to 375 f.
Remove bread from the plastic and bake for 30-35 minutes.","url":"https://recipe.bluelayer.org/recipe/16008/elevated-challah"},{"id":"16006","title":"Soft and Fluffy Whole Wheat Bread","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine all ingredients in a breadmaker, or use a stand mixer until a soft and springy dough forms.
Cover and let rise for 1 hour.
Shape and place in greased loaf pan.
Cover and let rise another hour.
Bake in preheated 375 degree oven for 38 minutes.
Makes one 1.5 lb loaf.","url":"https://recipe.bluelayer.org/recipe/16006/soft-and-fluffy-whole-wheat-bread"},{"id":"16003","title":"Oatmeal Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
salt, table
spices, cinnamon, ground","directions":"Preheat the oven to 350F.
Line a large baking sheet with parchment paper.
Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy.
In another bowl combine the flour, 1 cup of the oats, the salt, and cinnamon.
Add to the butter mixture, stirring with a wooden spoon just until combined.
Finely grind the remaining 2/3 cup oats in a blender or food, processor.
Dust a pastry cloth or other flat rolling surface with some of the ground oats.
Divide the shortbread dough in half.
Roll out each half into a circle about 8 inches in diameter and 3/8 inch thick.
Sprinkle the remaining oatmeal over the top of the dough and press it into the surface with the rolling pin.
Using a sharp knife, cut each circle into 8 wedges.
Prick each wedge all over with the tines of a fork.
Transfer to the prepared baking sheet.
Bake until golden brown, 18 to 20 minutes.
Cool on a wire rack, then store in an airtight container up to 1 week.","url":"https://recipe.bluelayer.org/recipe/16003/oatmeal-shortbread"},{"id":"16001","title":"The Only Pizza Crust - Have It Now or Later!","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine the yeast with the remainder of the ingredients.
Mix and knead everything togetherby hand, mixer or bread machine set on the dough cycletill you've made a soft, smooth dough.
If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface.
Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy.
This will take about an hour using instant yeast.
Shape it into a rough circle.
In either case, don't pat it flat; just stretch it briefly into shape.
Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.
Use vegetable oil pan spray to lightly grease the pan(s) of your choice.
Drizzle olive oil into the bottom of the pan(s).
The pan spray keeps the pizza from sticking; the olive oil gives the crust great flavor and crunch.
Place the dough in the prepared pan(s).
Press it over the bottom of the pan, stretching it towards the edges.
You'll probably get about two-thirds of the way there before the dough starts shrinking back; walk away for 15 minutes.
Cover the dough while you're away, so it doesn't dry out.
Allow the dough to rise, covered, till it's noticeably puffy, about 90 minutes.
Towards the end of the rising time, preheat the oven to 450F.
Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top.
This will take about 8 minutes for thinner crust pizza and 12 to 14 minutes for thick-crust pizza.
To serve pizza immediately: Remove it from the oven, and arrange your toppings of choice on top.
Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted.
Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.
To serve pizza up to 2 days later: Remove the untopped, partially baked crust from the oven, cool completely on a rack, wrap in plastic, and store at room temperature.
When ready to serve, top and bake in a preheated 450F oven, adding a couple of minutes to the baking times noted above.
Your goal is a pizza whose crust is browned, and whose toppings are hot/melted.","url":"https://recipe.bluelayer.org/recipe/16001/the-only-pizza-crust-have-it-now-or-later"},{"id":"15999","title":"Navajo Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift flour, baking powder, sugar and salt into a bowl.
Work shortening in as pastry.
Add ice water, using only enough to hold dough together.
Divide into 12 even sized pieces and roll to make rounds about 3 to 4 inches.
Place a spoonful of filling, such as taco meat, apples, pumpkin or minced cherries, in center of each.
Moisten edges with cold water.
Fold in half and seal edges by pinching.
Fry in hot oil until light brown.
If making fruit filled fry bread, roll the pockets in 1 cup sugar and 1 tablespoon of cinnamon while still hot.
Alternative method: Bake bread pockets at 350F (180C) for about 20 to 25 minutes, then sprinkling with confectioner's sugar.","url":"https://recipe.bluelayer.org/recipe/15999/navajo-fry-bread"},{"id":"15993","title":"Navajo Fry Bread I","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic
salt, table
lard","directions":"In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt.
Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs.
Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl.
Cover with a towel and set aside for 2 hours.
Divide the dough into two large pieces.
Shape each piece into a circle.
Roll each piece out on a lightly floured board to 1/4 inch thick.
Make 2 parallel cuts through the dough without cutting all the way through.
Let the dough rest briefly.
Heat the remaining lard in a large cast iron skillet over medium-high heat.
Once it is hot, add the first shaped dough.
Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes.
Remove the bread from the skillet and drain onto paper towels.
Sprinkle with sea salt, if desired.
Keep warm while second section cooks.
Cut bread into wedges.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/15993/navajo-fry-bread-i"},{"id":"15992","title":"Hot Cheese Toast","ingredients":"cheese, parmesan, hard
bacon, meatless
olives, ripe, canned (small-extra large)
onions, spring or scallions (includes tops and bulb), raw
sauce, worcestershire
salad dressing, mayonnaise, regular","directions":"Preheat oven to 350F.
Mix all ingredients together; spread on slices of party rye bread.
Place on cookie sheet and bake for 15 minutes.
Mixture can be kept in a sealed container for snacks.","url":"https://recipe.bluelayer.org/recipe/15992/hot-cheese-toast"},{"id":"15985","title":"Yum Yum Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
pumpkin, raw
bananas, raw
honey
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"cook.","url":"https://recipe.bluelayer.org/recipe/15985/yum-yum-bread"},{"id":"15955","title":"English Muffin Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
leavening agents, baking soda
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/15955/english-muffin-bread"},{"id":"15952","title":"Simple Cinnamon & Sultana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
spices, cinnamon, ground
spices, cloves, ground
vanilla extract
raisins, seeded
water, bottled, generic","directions":"Put all the dry ingredients (including the sultanas) into a mixing bowl.
Add the vanilla extract to the water and slowly add the water to the bowl, mixing it in by hand.
Once all the water has been added there should be a sticky dough in the bowl.
Cover this with loose cling film (saran wrap) and leave in a warm place until the dough doubles in size (roughly 1-2 hours).
Flour a work surface, turn the risen dough out onto the flour and knead into the flour.
Keep kneading until the bread feels firm and isn't sticking to you or the work surface.
Add more flour as required.
Butter a loaf tin and add the dough.
Leave this in a warm place to prove until the dough is rising out of the tin (roughly 1-2 hours again).
Add the loaf to a preheated oven at 200C for 30 mins.
Once cooked remove from the tin and allow to cool.","url":"https://recipe.bluelayer.org/recipe/15952/simple-cinnamon-sultana-bread"},{"id":"15949","title":"Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat oven to 375F.
Place flour and sugar in a medium size bowl and stir
Add beer and stir just enough to get dry ingredients moistened.
Place dough in a loaf pan spayed with Pam.
Pace in oven and bake for 1 hour.
Remove from baking pan.
Brush top of loaf with melted butter Let cool on cooling rack.","url":"https://recipe.bluelayer.org/recipe/15949/beer-bread"},{"id":"15925","title":"Pissaladiere Dough","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water.
Stir with a fork until sugar and yeast are dissolved.
Let stand until foamy, about 5 minutes.
Add remaining 1/2 cup warm water, along with the oil, salt, and flour.
Using a wooden spoon, stir until a dough forms.
Transfer to a lightly floured work surface; knead until smooth, about 5 minutes.
Place dough in a lightly oiled bowl, turning to coat.
Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/15925/pissaladiere-dough"},{"id":"15909","title":"Whole Wheat Raisin Bread","ingredients":"water, bottled, generic
oil, canola
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
spices, cinnamon, ground
wheat flours, bread, unenriched
raisins, seeded","directions":"Soak raisins beforehand in some warm water.
In a large bowl, combine all the white flour, sugar, undissolved yeast, salt, and cinnamon.
In another bowl, mix warm water and canola oil.
Gradually add warm water mixture to flour mixture.
Beat together, then stir in raisins and whole wheat flour.
Stir until mixture is consistent.
Knead on lightly floured surface until smooth and elastic, about 10 minutes.
Cover; let rest 10 minutes.
Divide into 3 balls and place in loaf pan.
Cover; let rise in warm, place until doubled in size, about 1 to 1.5 hours.
Bake at 350F for 30 to 35 minutes or until done.
Remove from pans; cool on wire rack.
Brush with melted butter.","url":"https://recipe.bluelayer.org/recipe/15909/whole-wheat-raisin-bread"},{"id":"15887","title":"Simple Morning Bread With 4 Ingredients","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Put the bread flour in a large bowl.
No need to sift it.
Put in the yeast.
Use a pastry blender to mix them both together well.
Add the salt, and mix in with the pastry blender.
I perform these steps on the scale.
Add the water and mix it in with the pastry blender.
When the dough is more or less mixed, gather up into a ball and take it out onto a work surface.
Keep hitting the dough on the work surface and folding it until the dough is smooth (about 10 minutes).
When the dough is smooth, round it off so that the surface is taut, and place in a bowl with the seam side down.
Cover with plastic film or a lid, place in the oven (no need to heat it), and leave to rise for 60 minutes.
When the dough has doubled in bulk, take it out with a pastry blender.
Spread it out with your hands until you can feel the flour.
Push down the dough lightly to deflate.
Divide into 12 portions with a pastry scraper, and form each portion into a ball.
Line a baking sheet with kitchen parchment paper.
Put the rolls on top with the seam side down, and leave to rise in the oven for 60 minutes.
When the dough has risen up, dust with bread flour using a tea strainer.
Make a crisscross cut in the top of each roll using kitchen scissors.
You don't have to make the cut.
Bake for 20 minutes in a preheated 250C
When the rolls are a nice golden brown they are done.
Please adjust the baking time to your oven.
If you use Lys d'Or brand medium-strength (all-purpose) flour, it really bakes up like French bread.
The ones that aren't slashed on top have chocolate chips baked in.
The chocolate inside is like this.","url":"https://recipe.bluelayer.org/recipe/15887/simple-morning-bread-with-4-ingredients"},{"id":"15880","title":"1996 2nd Place Winner: Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Heat oven to 325F (160C).
Beat all ingredients in large bowl of electric mixer on medium-high speed until smooth, about 4 minutes.
Divide dough into 4 pieces.
Roll out 1 piece of dough at a time on lightly floured surface to 1/16 to 18 inch thickness.
Cut out dough with cookie cutters.
Bake cookies on ungreased baking sheet until pale brown and slightly firm to the touch, 8 to 10 minutes.
Remove to cooling rack.","url":"https://recipe.bluelayer.org/recipe/15880/1996-2nd-place-winner-shortbread-cookies"},{"id":"15872","title":"Fluffy & Moist Oatmeal Bread","ingredients":"wheat flours, bread, unenriched
oats
salt, table
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place the dry yeast in it's specified space in the bread maker.
Place the ingredients in the case and let the bread maker take care of the first rise.
After the first rise, lightly remove the air and separate into 3 equal-sized pieces.
Make into round shapes, then wrap and cover with a damp cloth and let sit for 15 minutes.
Make sure the seams are facing down.
Remove the air from each and stretch out.
Fold the side closest to you and the far side into the center then roll it up.
Place in the case with the seams facing down.
What it looks like before the second rise, from the top and the side.
And after the second rise.
If your oven has a dough rising function, use that at 40C for 55 to 65 minutes.
The highest part of the dough should be from 1 cm below the top of the pan to just below the top of the pan after the second rising.
Apply the glaze after the second rise.
Today I used a mixture of egg yolk and milk.
Bake at 190C for 23 to 25 minutes and it's complete.","url":"https://recipe.bluelayer.org/recipe/15872/fluffy-moist-oatmeal-bread"},{"id":"15862","title":"Alfredo & Roasted Garlic Brussels Sprouts","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
spices, pepper, black
bread crumbs, dry, grated, plain
sauce, pasta, spaghetti/marinara, ready-to-serve","directions":"Heat oven to 425 degrees F.
Toss Brussels sprouts with 2 Tbsp.
oil and pepper; spread onto large parchment-covered rimmed baking sheet.
Bake 18 to 20 min.
or until sprouts are tender and golden brown, turning occasionally.
Meanwhile, heat remaining oil in small skillet on medium heat.
Add bread crumbs; cook and stir 2 to 3 min.
or until golden brown.
Remove from heat.
Heat pasta sauce as directed on label.
Serve sprouts topped with pasta sauce and bread crumbs.","url":"https://recipe.bluelayer.org/recipe/15862/alfredo-roasted-garlic-brussels-sprouts"},{"id":"15848","title":"Ghost-Shaped Naan for Halloween Curry","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
yogurt, greek, plain, nonfat
honey
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine all ingredients except for the vegetable oil in a large bowl, and knead them together.
(I use a dough-kneading machine.)
When the dough stops sticking to your fingers, and can be gathered into a ball, transfer it to a clean working surface, and continue kneading (about 10 minutes).
Add the vegetable oil, and knead until the dough becomes smooth (5 to 10 more minutes).
Put dough in a lightly oiled bowl, cover with plastic wrap, and let it rise (1st proving).
It took mine 4 hours.
Gently remove the dough, separate it into 8 parts, and roll into balls.
Cover with a damp towel and let sit for 15 minutes.
Stretch each ball into a naan shape, and place them on a baking sheet.
To cut the holes for the eyes and mouth, cut openings in the naan and pull it lightly in upward and downward motions to achieve the right expression (while forming the head and the chin).
The eyes and mouth should form naturally.
Cover with a damp towel, wrap in plastic wrap, and let it rise again (2nd proofing) for 1 hour.
Bake in oven for 8 minutes at 200C.
Then, they're ready to serve.","url":"https://recipe.bluelayer.org/recipe/15848/ghost-shaped-naan-for-halloween-curry"},{"id":"15845","title":"Simple Sandwich Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Put all of the ingredients into your bread machine and let it run till the first rising has been completed.
Once done, take out the dough.
Divide the dough into 3 portions.
Form each of them into balls with the seams facing down and let them sit for 15 minutes under a protective cover, like in a plastic wrap-sealed bowl or under a tightly wrung damp kitchen towel.
Take a bread mold and grease the inside with butter or margarine.
Take the dough out one by one.
Face the seam upward.
With a rolling pin, roll out the dough till it looks like this.
Fold in the sides just like how the picture shows.
Once you have completed Step 8, do the same for the top and bottom, folding them in.
Once you've done Step 9, fold the dough into itself, so that it doesn't unravel.
With the seam facing down, place them into the bread mold.
Place the portions of dough first on both sides of the mold, before fitting in the center portion (This is to make the center of the bread the highest and fluffiest).
Let the dough rise a second time for 30-40 minutes at 113F (45C).
Once the dough is about 8-9 times larger than it was previously, it's done rising.
Next, bake for 28-30 minutes in a preheated oven at 350F (180C).
This is the version of the bread where I formed the dough into 3 portions but then baked them all together without really shaping the balls.
In this version, I divided the dough into 2 portions and baked them in oval-shaped wooden molds.
Here's how it'll look if your bread machine were to make it.","url":"https://recipe.bluelayer.org/recipe/15845/simple-sandwich-bread"},{"id":"15832","title":"Blue Cheese Walnut Shortbread Recipe","ingredients":"nuts, walnuts, english
sugars, granulated
sugars, powdered
butter, without salt
cheese, blue
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees F.
In the bowl of a food processor, chop together walnuts and sugars.
Add in butter and blue cheese and blend just a couple of seconds, till a crumbly consistency (do not let it form a ball).
Add in flour and pulse about 10-20 times.
Pat into an 8-inch cake pan.
Score with a knife into 8 to 12 wedges.
Bake at 325 degrees F for 15 min.
Remove from oven, deepen score with a knife, and return to oven.
Bake at 325 degrees F for another 15 min, or possibly till done.
Cold on a rack.
Serve with fresh or possibly poached pears, with a Sauterne.","url":"https://recipe.bluelayer.org/recipe/15832/blue-cheese-walnut-shortbread-recipe"},{"id":"15828","title":"Tangy Cranberry Bread","ingredients":"cranberry juice, unsweetened
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
cranberries, dried, sweetened
marmalade, orange
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/15828/tangy-cranberry-bread"},{"id":"15827","title":"Apple Bread","ingredients":"apples, raw, with skin
raisins, seeded
nuts, hazelnuts or filberts
sugars, brown
spices, cinnamon, ground
spices, cloves, ground
cocoa, dry powder, unsweetened
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"In the evening, mix all ingredients except flour, baking powder and salt, combine thoroughly and let stand overnight.
In the morning, there will be a lot of liquid.
Mix in flour, baking powder and salt, mix very well and pour into greased and floured loaf pan.
Preheat oven to 350 degrees and bake the bread for one hour.
As there a re so many apples in it, the wooden toothpick trick will not work, the bread is way too moist.
So you have to watch and eyeball a bit after one hour whether it really is done or not.
I've never baked it longer than one hour, though, and it always turned out done.
Remove pan from oven and cut around the rim of the pan to prevent bread from sticking.
Let cool in the pan, then carefully remove it.
If using non stick baking paper to line the pan, you can also carefully lift the bread out of the pan immediately and eat it warm, which is delicious with some vanilla ice cream :).","url":"https://recipe.bluelayer.org/recipe/15827/apple-bread"},{"id":"15813","title":"Cinnamon Sugar Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cinnamon, ground
butter, without salt","directions":"Sift flour and salt in a bowl; rub in butter until mix resembles bread crumbs.
Add milk, mix to a soft dough, and turn onto floured surface; knead lightly.
Roll out to 5mm (1/4 inch) thickness and cut into rounds with a 9cm (3 inch) cutter.
Brush with melted butter; fold in half.
Sprinkle tops with combined sugar and cinnamon.
Place, sugar side up, on lightly greased tray.
Bake in hot oven 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/15813/cinnamon-sugar-scones"},{"id":"15801","title":"Buckwheat Whole Wheat Bread Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
honey
water, bottled, generic
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Place in the machine in the order listed.
Program for basic white bread and press start.
A very flavorful loaf.
Dense and compact.
Excellent!","url":"https://recipe.bluelayer.org/recipe/15801/buckwheat-whole-wheat-bread-recipe"},{"id":"15785","title":"Sour Dough Starter And Bread Recipe","ingredients":"sugars, granulated
potatoes, raw, skin
water, bottled, generic","directions":"Put first Starter in refrigerator for 3 days.
Take out and feed with the above ingredients.
Mix well and add in to Starter.
Mix slightly.
Let stand on counter out of refrigerator for 8-12 hrs.
Feed first Starter 2 times before making bread.
This does not rise - only bubbles.
Take out 1 c. Starter (to make bread) and return remaining Starter to refrigerator.
Keep in refrigerator 3-5 days; feed again.
If not making bread, throw out 1 c. Starter, but it must be fed after 5 days.
Don't tighten lid.","url":"https://recipe.bluelayer.org/recipe/15785/sour-dough-starter-and-bread-recipe"},{"id":"15762","title":"Wheat 'n Yogurt Bread for Bread Machine","ingredients":"water, bottled, generic
yogurt, greek, plain, nonfat
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
salt, table
butter, without salt
wheat flours, bread, unenriched","directions":"Follow your breadmaker's instructions regarding how to add ingredients.
My breadmaker requests me to do the following:.
Add liquids to the bread pan first, then dry.
Level the dry; quarter the butter and add to corners.
Make an impression in the center of the dry ingredients and add the yeast.
If bread collapses during the baking period, next time add 1 or 1 1/2 tablespoons vital wheat gluten to the recipe to prevent from happening again.
I set my bread maker to 'whole wheat', 'light crust', '2 lb loaf'.","url":"https://recipe.bluelayer.org/recipe/15762/wheat-n-yogurt-bread-for-bread-machine"},{"id":"15746","title":"Buttermilk And Honey Wheat Bread Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
honey
butter, without salt
salt, table
leavening agents, baking soda
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Have buttermilk and butter at room temperature.
Place ingredients in bread machine in the order listed.
Use basic white bread setting.
This recipe yields a 1 loaf.
Comments: This makes a very nice loaf of wheat bread everyone will enjoy.
This bread is great on its own, but also makes great sandwiches and wonderful toast.
Helpful Hints: Need to hot your buttermilk in a hurry Place it in the microwave and heat on high for 30 to 40 seconds.
To hot your butter at the same time cut it into small pcs and put it in the buttermilk!
Do not have buttermilk One c. lowfat milk plus 1 tsp.
cider vinegar can be substituted.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/15746/buttermilk-and-honey-wheat-bread-recipe"},{"id":"15718","title":"Chicken Scallopine with Mushroom Sauce","ingredients":"soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
butter, without salt
onions, spring or scallions (includes tops and bulb), raw
mushrooms, white, raw
cream, fluid, heavy whipping
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Pound meat between sheets of waxed paper until thin.
Combine flour, salt and pepper in pie plate.
Beat egg with water in shallow dish.
Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs.
LET SIT ON WAX PAPER FOR 10 MINUTES!!!
Heat oil and butter in large skillet over medium-high heat.
Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary.
Keep warm and spoon mushroom sauce (see recipe).
For the sauce, combine broth and flour in small bowl and stir until flour is dissolved.
Melt butter in skillet over medium high heat.
Add onion and saute until tender, about 1 minute.
Reduce heat to medium; add mushrooms; saute 2 to 3 minutes.
Stir in broth.
Increase heat to medium high and cook until slightly thick, stirring occasionally, about 10 minutes.
Blend in cream, salt and pepper.
Season to taste with nutmeg and cayenne pepper.","url":"https://recipe.bluelayer.org/recipe/15718/chicken-scallopine-with-mushroom-sauce"},{"id":"15717","title":"Dark Rye (Bread Machine)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
cocoa, dry powder, unsweetened
spices, caraway seed","directions":"Add ingredients to your bread machine as directed.
Mine specifies liquids first, yeast last.
Set to standard (white) bread and Go.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15717/dark-rye-bread-machine"},{"id":"15714","title":"French Countryside Bread (Bread Machine - Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to your bread machine as your directions instruct.
Mine go like this:.
Add liquid ingredients to bread pan.
Add all dry ingredients, except yeast, to bread pan.
Make a well in the dry ingredients and carefully add the yeast into the well.
Select the \"French\" setting on your machine.
Select crust color, if applicable.
Press start!
OVEN METHOD:.
To make loaves in the oven, use the \"Dough\" cycle on your machine.
When cycle is complete, punch dough down and divide into 2 equal parts.
On a lightly floured surface, roll each half into a rectangle, about 10 x 15.
Starting at the long side, roll each rectangle, jelly roll style, into a tight, long loaf.
Seal seams and ends by pinching dough together.
Place loaves seam sides down on a large, ungreased baking sheet.
You may sprinkle some cornmeal or flour on the pan under where you'll be placing the loaves.
Cover loaves with a clean towel and let rise in a warm place for about 30 minutes, until almost double in size.
Preheat oven to 375*.
Place a pan of hot water on the bottom rack of your oven.
This will create steam inside the oven while the bread is baking to give you an authentic crust.
Using a very sharp knife, carefully make 3 or 4 diagonal slashes in each loaf, cutting about 1/2 inch down into dough.
If you choose, at this time you can carefully brush on an egg white glaze (one egg white beaten with 1 tbl.
of water) and sprinkle with sesame seeds, poppy seeds, dried onion or garlic, etc., if desired.
Bake for 25-30 minutes (or until loaves sound hollow when tapped) on middle oven rack.
Cool on wire racks and serve warm.","url":"https://recipe.bluelayer.org/recipe/15714/french-countryside-bread-bread-machine-abm"},{"id":"15705","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic","directions":"Combine the flour, baking powder, and salt using your hands or a pastry cutter and crumble or cut in the shortening until the mixture is crumbly.
If it looks more powdery than crumbly add a tablespoon or more shortening until it is crumbly.
Add just enough of the HOT water to make the ingredients look moist.
Now, knead the mixture.
Kneading anywhere you see any loose pieces or flour so you are sure to get everything.
If it sticks to the anything add a some more flour.
Play with the dough and the flour and shortening amounts until you have a dough that makes a soft round shape.
You want your dough to be smooth and sort of elastic.
Cover bowl with a towel and let it rest for about an hour.
After it rests, cut or pinch off 10 to 12 balls.
Add some flour to your rolling pin and workspace LIGHTLY.
Roll each ball into about 1/8 inch thickness or press with a tortilla press that has plastic wrap covering any part that the dough will touch.
Cook tortilla's one at a time on a medium hot cast iron skillet or griddle for about 1 to 2 minutes on each side, or until the tortilla gets brown specks.
Black specks mean your pan is too hot.
Reduce heat so the tortilla puffs and browns.
It should puff up underneath if done right.
Do not worry if it does not though.
Practice will get you to that stage.
NOTE: Here are some tips as to technique: Do not use bread flour.
You want flour with a low gluten content.
You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either.
I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried.
A flat dough scraper, or \"bench knife\" is perfect for removing the rolled-out tortilla from the work surface.
When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply some pressure.
Flour tortilla dough is pretty sturdy; but not to the point of rerolling.
You don't want tough tortillas.
Making perfect circles is harder than it sounds; the dough wants to draw up.
So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.","url":"https://recipe.bluelayer.org/recipe/15705/homemade-tortillas"},{"id":"15690","title":"Authentic New York-Style Homemade Bagels","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
beverages, ovaltine, classic malt powder
beverages, ovaltine, classic malt powder
salt, table
salt, table
wheat flours, bread, unenriched","directions":"In a large mixing bowl, stir together water, yeast, and sugar.
Let stand for 5 minutes.
With a wooden spoon, stir in oil, malt and one cup of the flour.
Add salt, then enough of remaining flour to make a stiff dough.
On a lightly floured surface, knead for 10 to 12 minutes.
Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.
Divide dough into 12 sections and form each section into 10-inch long strips.
Roll the ends together to seal and make a ring.
Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.
Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water.
Add the malt syrup and salt.
Bring water to a boil.
Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal.
Set aside.
Line two other baking sheets with a kitchen towel, set near your stove.
Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot).
Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
Carefully place bagels on the parchment-lined baking sheets.
Bake bagels plain or sprinkle with a topping of your choice.
Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes.
When almost baked, turn bagels over (a pair of tongs do the job easily).
If you have a baking stone, finish bagels on the stone directly.
Transfer bagels to wire rack to cool.
These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day.
To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag.
When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.","url":"https://recipe.bluelayer.org/recipe/15690/authentic-new-york-style-homemade-bagels"},{"id":"15683","title":"Pumpernickel Bread I","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
molasses
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, yeast, baker's, active dry
cocoa, dry powder, unsweetened","directions":"Place ingredients into the bread machine in order suggested by the manufacturer.
Use the Light Crust or Whole Wheat settings.
Start the machine.","url":"https://recipe.bluelayer.org/recipe/15683/pumpernickel-bread-i"},{"id":"15672","title":"Vermont Walnut Casserole Bread With Honey Glaze","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
spices, nutmeg, ground
milk, buttermilk, fluid, cultured, lowfat
molasses
nuts, walnuts, english
butter, without salt
honey","directions":"Preheat oven to 350; grease a deep round or oval 2-quart casserole; set aside.
In a mixing bowl, stir the two flours, sugar, baking soda, salt, and nutmeg together until well combined.
In another bowl, combine the buttermilk and molasses; stir until blended.
Pour the buttermilk mixture into the flour mixture, add in the walnuts, and stir until well blended and smooth.
Scrape batter into prepared casserole.
In a small bowl, combine the butter and honey; drizzle over the batter.
Bake about 45 minutes, until golden brown.
Let the bread cool slightly, then transfer to a wire rack to cool completely.
To serve, cut bread into wedges.","url":"https://recipe.bluelayer.org/recipe/15672/vermont-walnut-casserole-bread-with-honey-glaze"},{"id":"15667","title":"Apple Oatmeal Bread Ii Recipe","ingredients":"water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
wheat flours, bread, unenriched
oats
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Place all ingredients except the raisins in your machine in the order specified by your machine's manufacturer.
Select the raisin bread cycle or possibly any cycle which has an add in ingredients beep.
Press start.
If your machine doesn't have this feature, add in the raisins during the last 10 min of the kneading using the basic or possibly white cycle.
This recipe yields 1 loaf.
Yield: 1 loaf","url":"https://recipe.bluelayer.org/recipe/15667/apple-oatmeal-bread-ii-recipe"},{"id":"15662","title":"Stove-Top Scalloped Potatoes","ingredients":"potatoes, raw, skin
onions, raw
salt, table
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
spices, pepper, red or cayenne
bread crumbs, dry, grated, plain","directions":"Combine potatoes with onion, salt and milk in heavy frypan.
Simmer covered for 30 to 40 minutes or until potatoes are tender.
Sprinkle cheese, cayenne and crumbs over top.
Continue cooking uncovered for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/15662/stove-top-scalloped-potatoes"},{"id":"15661","title":"Soda Bread (Irish Whiskey Soda)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
butter, without salt
raisins, seeded
honey
alcoholic beverage, distilled, whiskey, 86 proof
alcoholic beverage, distilled, whiskey, 86 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"BREAD: In large bowl, combine flour, salt and baking soda.
With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
Stir in raisins or currants (if using).
In separate bowl, combine buttermilk, honey and whisky.
Add all at once to dry ingredients; stir just until no dry spots remain.
Turn dough out onto lightly floured surface.
Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.)
Divide dough in half and shape each half into an 8 in (20 cm) round.
Place in two greased 8 in (1.2 L) round cake pans.
With floured knife, cut a cross 1/2 in deep in each loaf.
GLAZE: In small bowl, combine whisky and milk.
Brush loaves with glaze.
Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms.
Remove from pans; let cool on wire racks.
Cut into wedges.","url":"https://recipe.bluelayer.org/recipe/15661/soda-bread-irish-whiskey-soda"},{"id":"15660","title":"Scones","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the flour, baking powder and butter in the food processor bowl with double-sided blade.
Process until the mixture resembles course breadcrumbs.
With the motor running, add the milk through the feed tube and process until the dough forms a ball round the blade.
More milk may be needed to form a very soft, but not wet, dough.
Do not over work.
Roll out the dough on a floured board and cut into rounds with a pastry cutter.
Arrange on a greased baking sheet and brush with beaten egg or milk.
Bake in a hot oven 450 deg F for 10-12 minutes until risen and golden.
Variations.
For a richer dough, beat 1 egg in measuring cup and top up with milk up to 150ml.
Or add 2 teaspoons sugar and 2oz currants to the dry ingredients.","url":"https://recipe.bluelayer.org/recipe/15660/scones"},{"id":"15658","title":"Imperial Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
parsley, fresh
salt, table
spices, pepper, black
butter, without salt","directions":"Preheat oven to 350 degrees.
Mix bread crumbs, cheese, parsley, salt, and pepper.
Dip chicken in butter and roll well in crumb mixture.
Arrange in shallow lightly greased casserole dish.
Drizzle any leftover butter over chicken.
Bake for 1 hour.","url":"https://recipe.bluelayer.org/recipe/15658/imperial-chicken"},{"id":"15653","title":"Basic Whole Wheat Pasta Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Put it into a mixer with bread hooks or a food processor, and knead until really smooth.
I suppose you could also do this by hand, but I haven't tried it!
We've also substituted 1/4 of the flour with kamut, buckwheat etc.
to add extra flavor, and the recipe suggested that chopped spinach, herbs, or tomato paste could be added.
From astels@fsd.cpsc.ucalgary.ca (astels).
Posted to MM-Recipes Digest V4 #169 by Nancy Miller on Jul 1, 1997.","url":"https://recipe.bluelayer.org/recipe/15653/basic-whole-wheat-pasta-dough"},{"id":"15650","title":"Chai Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, cardamom
spices, cinnamon, ground
spices, cloves, ground
spices, pepper, black
sugars, powdered
butter, without salt
water, bottled, generic","directions":"Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 5 ingredients (through pepper), stirring well with a whisk.
Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy.
Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly).
Sprinkle dough with 1 tablespoon ice water; toss with a fork.
Divide dough in half.
Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap.
Chill 1 hour or until very firm.
Preheat oven to 375.
Unwrap dough logs.
Carefully cut each log into 18 slices using a serrated knife.
Place dough circles 2 inches apart on baking sheets lined with parchment paper.
Bake at 375 for 10 minutes.
Cool on pans 5 minutes.
Remove cookies from pans; cool completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/15650/chai-shortbread"},{"id":"15642","title":"Superb Rye Bread (Bread Machine)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, brown
spices, caraway seed
salt, table
butter, without salt
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.
Select basic setting (I use basic setting, medium size, light crust) and push Start.","url":"https://recipe.bluelayer.org/recipe/15642/superb-rye-bread-bread-machine"},{"id":"15640","title":"Stuffed Cheesy Bread","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow
cheese, mozzarella, low sodium
cheese, cheddar
cheese, parmesan, hard
spices, garlic powder
salt, table
spices, parsley, dried","directions":"In a small bowl, stir together the sugar and water.
Sprinkle the water with yeast and let the mixture stand until foamy, about 10 minutes.
Stir in vegetable oil.
In a large bowl, whisk together flour and salt.
Make a well in the center of the dry mixture and add the yeast mixture; stir to combine.
Using the dough hook attachment of your mixer, knead dough on medium speed until smooth and elastic, about 3 minutes.
(Or you can knead by hand on a lightly floured surface until smooth and elastic, about 5 minutes).
Shape dough into a ball and transfer to a lightly greased bowl; turn to coat the dough with the oil.
Cover bowl with plastic wrap and let it rise in a warm place until doubled, about 1 hour to 1 hour and 30 minutes.
When dough is risen, heat oven to 450 F. Place an inverted baking sheet on the middle rack.
Line a second baking sheet with parchment paper and sprinkle with cornmeal.
In a medium bowl, toss together cheeses, garlic powder, salt and parsley flakes.
Divide dough in half.
Place each piece on the cornmeal-covered parchment paper and use your hands to press each into an 8-inch square.
Top one side of each square with 1/2 cup (for each) of the cheese mixture leaving a small border around the edge.
Fold the other half of each dough square over the cheese and press edges lightly to seal.
Start from the folded side of each and use a sharp knife to slice dough into eight 1-inch strips, stopping just before you reach the sealed edge (dont cut all the way through).
Sprinkle evenly with remaining cheese mixture.
Carefully slide dough (on the parchment paper) on top of the inverted baking sheet in the oven.
Bake until golden brown and bubbling, about 12 to 15 minutes.
Remove pan from oven and set it on a rack.
Let bread cool slightly before pulling apart into breadsticks.
Recipe adapted from The Food Network.","url":"https://recipe.bluelayer.org/recipe/15640/stuffed-cheesy-bread"},{"id":"15624","title":"Authentic Italian Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
beverages, ovaltine, classic malt powder
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched","directions":"The yeast and malt into the water; let stand till foamy, about 10 min.
Stir in the lowfat milk and beat in the flour with a rubber spatula or possibly wooden spoon about 100 strokes till smooth.
Cover with plastic wrap and let stand till bubbly, at least 4 hrs but preferably overnight.
Dough 2 c. water, at room temperature 6 1/4 c. (860 grams) unbleached all-purpose flour 1 Tablespoons salt Cornmeal
Mix the starter and the water in a mixer till the starter is well broken up.
Add in the flour and salt and mix for 2 to 3 min at low speed.
The dough will be smooth but will not pull away from the side of the bowl.
Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, till the dough is elastic but slightly sticky, 3 to 4 min.
Finish kneading by hand on a floured work surface.
First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise till doubled, about 1 1/2 hrs.
The dough is ready when it is very bubbled and blistered.
Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves.
Place on an oiled cookie sheet sprinkled with cornmeal.
Cover and let rise until doubled, about 1 hour.
Baking Preheat oven to 400F.
Bake about 1 hour and cold on racks.
To get a really good crust spray the loaves with water 3 times in the first 15 min of baking.","url":"https://recipe.bluelayer.org/recipe/15624/authentic-italian-bread-recipe"},{"id":"15597","title":"Broccoli With Herbed Bread Crumbs","ingredients":"broccoli, raw
delallo, italian seasoned breadcrumbs,
spices, pepper, black
salt, table
spices, thyme, dried
butter, without salt
lemon juice, raw","directions":"Cook broccoli until tender-crisp and drain.
Combine remaining ingredients and spoon over the broccoli.
Serve.","url":"https://recipe.bluelayer.org/recipe/15597/broccoli-with-herbed-bread-crumbs"},{"id":"15594","title":"Easy Wheat Stalk Bread (Rustic \"pain D'epi\")","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched","directions":"Mix the yeast and salt with water.
Mix in flour without kneading, using a spoon or a stand-mixer (locked) with the dough hook.
If not using the mixer, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight--use a pice of foil or wax paper over the bowl) and allow to rest at room remperature until the dough rises and collapses (or flattens on top); about 2 hours.
Dough may be used right away, though it easier to handle when cold.
I refrigerate the lidded (not airtight) dough for use over a 2-week period.
On baking day, dust the surface of the refrigerated dough with flour.
Cut off a 1 pound (grapefruit-sized) piece.
Dust the piece with flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter turn as you go.
Gradually elongate the mass.
With palms of your hands, gently roll into the shape of a baguette, tapering the ends to points.
Allow to rest on a flour-dusted board for 30 minutes.
(I cover with a low-lint linen napkin).
Twenty minutes before baking, preheat oven to 450 degrees F. At this time, placea baking stone on the center rack, or use two overturned glass baking dishes of the same height as a surface.
A metal cookie sheet will work in a pinch.
Place an empty broiler pan on any other shelf that will not interfere with the rising bread.
Just before baking, dust the loaf with flour.
With sharp kitchen scissors, cut from the top, at a 45-degree angle into the dough, stopping a quarter inch from the bottom.
Make another identical cut about 3 inches down the loaf.
Fold each cut piece over to one side, and repeat cutting, alternating sides each time to replicate a stalk of wheat (see photo).
Slide the loaf directly onto the hot stone (baking dishes, or cookie sheet).
Pour 1 cup hot tap water into the broiler pan and quickly close the oven door.
Bake 20-25 minutes, until deeply browned and firm.
NOTE: Use 7 cups all-purpose flour if you don't have bread flour.
You will get 3-4, 1-pound loaves out of this recipe.
Make the dough ahead of time and you'll have fresh bread every day for four days.","url":"https://recipe.bluelayer.org/recipe/15594/easy-wheat-stalk-bread-rustic-pain-depi"},{"id":"15583","title":"Flat Bread With Goat Cheese, Arugula, and Balsamic Glaze","ingredients":"vinegar, balsamic
sugars, brown
cheese, goat, soft type
wheat flours, bread, unenriched
arugula, raw","directions":"In a sauce pan, pour in the vinegar, stir in the brown sugar and simmer until it is thick and reduced to about 1/3, about 10-15 minutes, stirring occasionally.
Remove from the heat.
Spread the goat cheese on the crackers and top with arulgula.
Drizzle with the balsamic glaze and serve.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15583/flat-bread-with-goat-cheese-arugula-and-balsamic-glaze"},{"id":"15580","title":"My Usual Bread Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Other than the butter and the yeast, add in the ingredients.
After five minutes, add in the yeast and then after another 5 minutes, add in the butter.","url":"https://recipe.bluelayer.org/recipe/15580/my-usual-bread-dough"},{"id":"15543","title":"100% Whole Wheat No Knead Bread","ingredients":"wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all dry ingredients.
Proof yeast for 10 min in 1/2 cup of warm water from the total 2 cups of water.
Combine all ingredients to form a shaggy dough.
Cover with plastic wrap and let rise for 12-18 hours in warm area of the kitchen.
Dough is done rising when the top is bubbled.
Dump dough on to floured counter top.
Fold over twice and let rest for 15 minutes.
Transfer to a floured tea towel, seam side down.
Place in clean bowl and let rise till doubled about 2 hours.
About 30 minutes before rise is complete, preheat the oven to 450F with dutch oven.
Place risen dough in the dutch oven seam side up, cover and bake for 30 minutes.
Uncover and continue to bake for another 15 minutes.
Allow to cool completely prior to cutting.","url":"https://recipe.bluelayer.org/recipe/15543/100-whole-wheat-no-knead-bread"},{"id":"15519","title":"Cornbread - Rich","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
butter, without salt","directions":"Preheat oven to 350.
Combine dry ingredients.
Be sure to push baking powder through a strainer if it is pebbly.
Separately, combine milk, eggs and butter and whisk until well combined.
Add wet to dry and whisk to combine.
Pour into pan(s) (if nonstick, coat with veggie oil).
Bake for 30-50 minutes depending on the size of your pan(s).
Toothpick or paring knife will come out clean when done.","url":"https://recipe.bluelayer.org/recipe/15519/cornbread-rich"},{"id":"15495","title":"Super Quick & Easy Icing, Glaze or Drizzle (For Baked Goods)","ingredients":"sugars, granulated
vanilla extract
salt, table
vanilla extract","directions":"After adding a tiny dash of salt to sugar, mix creamer into sugar a little at a time until you get to your desired consistency.
Add vanilla extract for even more vanilla flavor.
Drizzle on cinnamon buns, muffins, bundt cakes, quick breads, cookies, etc.
(This made enough for me to drizzle over a dozen huge cinnamon buns.
).","url":"https://recipe.bluelayer.org/recipe/15495/super-quick-easy-icing-glaze-or-drizzle-for-baked-goods"},{"id":"15465","title":"Momma's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Preheat oven to 350F.
Mix all the ingredients together, until it looks like wet sand.
Form into a ball, and put on an ungreased cookie sheet.
Pat it down so it forms a thick pie-shaped form.
Cut into several traingles (on the top it should look about the width of the 4 tongs on a fork).
With a fork, imprint the 4 tongs on the top.
Bake until it looks brown, about 10-20 minutes.","url":"https://recipe.bluelayer.org/recipe/15465/mommas-shortbread"},{"id":"15455","title":"Honey Wheat Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in the bread machine according to manufacturer's recommendation.","url":"https://recipe.bluelayer.org/recipe/15455/honey-wheat-bread"},{"id":"15451","title":"Grammy's Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded","directions":"In a large bowl mix the first five ingredients.
Then stir in the rest.
Divide between two 1-pound greased coffee cans.
Cover top of can with foil or wax paper and steam for 3 hours.
Serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/15451/grammys-brown-bread"},{"id":"15438","title":"Date Shortbread 1968","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, salted
sugars, brown
oats
dates, deglet noor
raisins, seeded
water, bottled, generic","directions":"Filling:.
Combine, dates, raisins and water, and cook over medium heat until thick and redued.
Remove and cool.
Base and top:.
Place flour, soda, powder and salt into a large bowl.
Cut in the margarine or butter until crumbly.
Then mix in the brown sugar and oats, combining well.
Pat half this base crumb mixture into a lightly greased 9 x 13 inch pan.
Spread cooled filling evenly on top.
Pat lightly the remaining crumbs on the top.
Place in preheated oven 325 degrees, for 30 to 35 minutes.
Increase heat if necessary to make sure the top is a nice light golden brown.
Cut into squares while still slightly warm.
Then cool thoroughly.","url":"https://recipe.bluelayer.org/recipe/15438/date-shortbread-1968"},{"id":"15434","title":"Yogurt Cream","ingredients":"yogurt, greek, plain, nonfat
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line a strainer with a paper towel, then drain the yogurt.
It should look like this after draining.
Use the strained whey to make bread.
Add the sugar and skim milk, and mix.
Pour over a coffee-soaked spongecake a la tiramisu style.","url":"https://recipe.bluelayer.org/recipe/15434/yogurt-cream"},{"id":"15418","title":"Raisin Banana Bread","ingredients":"water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
bananas, raw
sugars, brown
salt, table
spices, cinnamon, ground
wheat flours, bread, unenriched
raisins, seeded
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground","directions":"Measure carefully, placing all ingredients in except raisins and glaze in bread machine in order recommended by manufacturer.
Use sweet or basic/white cycle.
Add raisins at raisin nut signal or 5 to 10 minutes before last kneading cycle ends.
Remove baked bread from pan and cool on wire rack.
Make glaze (optional): Mix all glaze ingredients until smooth and thin enough to drizzle.
Drizzle over loaf.","url":"https://recipe.bluelayer.org/recipe/15418/raisin-banana-bread"},{"id":"15403","title":"Caramel Shortbread Squares","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
syrups, corn, light
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"PREHEAT oven to 350 degrees.
MIX in a medium bowl 2/3 cup butter, 1/4 cup white sugar and 1 1/4 cup flour until evenly crumbly.
PRESS into 9 inch square baking pan and bake for 20 minutes.
COMBINE in a 2 quart saucepan 1/2 cup butter, brown sugar, corn syrup and condensed milk.
Bring to a boil.
Continue to boil for 5 minutes.
REMOVE from heat and beat vigorously with a wooden spoon for about 3 minutes.
POUR over baked crust.
Cool until it begins to firm.
MELT chocolate and pour over caramel layer making sure to cover the layer completely.
CHILL and cut into squares.","url":"https://recipe.bluelayer.org/recipe/15403/caramel-shortbread-squares"},{"id":"15395","title":"Sesame Chicken Bites","ingredients":"delallo, italian seasoned breadcrumbs,
seeds, sesame seeds, whole, dried
parsley, fresh
salad dressing, mayonnaise, regular
spices, onion powder
mustard, prepared, yellow
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
salad dressing, mayonnaise, regular
honey
mustard, prepared, yellow","directions":"In a large resealable plastic bag, combine the bread crumbs, sesame seeds and parsley; set aside.
In a small bowl, combine the mayonnaise, onion powder, mustard and pepper.
Coat chicken in mayonnaise mixture, then add to crumb mixture, a few pieces at a time, and shake to coat.
In a large skillet, saute chicken in oil in batches until juices run clear, adding additional oil as needed.
In a small bowl, combine sauce ingredients.
Serve with the chicken.","url":"https://recipe.bluelayer.org/recipe/15395/sesame-chicken-bites"},{"id":"15383","title":"Heavenly Whole Wheat Potato Bread (Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
sugars, granulated
potatoes, raw, skin
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients into the bread machine in the order listed or as suggested by the manufacturer.
Set the bread machine on the following settings: \"basic\" bread; \"light\" crust;
\"1-1/2 pound\" loaf size.
NOTE: This bread can be made with the \"delay\" timer setting.","url":"https://recipe.bluelayer.org/recipe/15383/heavenly-whole-wheat-potato-bread-bread-machine"},{"id":"15379","title":"Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
vanilla extract","directions":"Preheat oven to 375AF.
Mix all ingredients in a bowl until well combined.
Pour mixture into pie pan.
I like to add a little more sugar or some sprinkles on top.
Bake for 20-25 minutes or until golden brown.
Let cool then cut into slices.","url":"https://recipe.bluelayer.org/recipe/15379/shortbread-cookies"},{"id":"15373","title":"Fried Apples and Onions","ingredients":"bacon, meatless
onions, raw
apples, raw, with skin
sugars, brown","directions":"Fry bacon slices in 12 inch skillet until brown and crisp.
Set aside on a warm serving platter.
While meat is frying, peel onions, leaving stems to hold for slicing.
To prevent your eyes from watering, hold a slice of bread in your teeth while you slice the onions as thin as possible.
Discard stems.
Core apples and cut crosswise in circles about 1/4 inch thick.
Apple skins help the slices hold their shape and add color to the dish, so don't peel unless skins are tough or scarred.
Drain all but 1 tablespoon fat from skillet, then add onion slices.
Cook over medium-high heat about 3 minutes.
Cover with apple slices in an even layer.
Sprinkle brown sugar over all, cover skillet, and cook until tender, a few minutes more.
Stir only to prevent scorching.
Remove to warm plate with bacon slices.","url":"https://recipe.bluelayer.org/recipe/15373/fried-apples-and-onions"},{"id":"15372","title":"Gluten Free Shortbread Crust","ingredients":"nuts, almonds
rice flour, white, unenriched
rice flour, white, unenriched
cornstarch
sugars, powdered
salt, table
butter, without salt
xanthan gum,","directions":"In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
Add the melted butter and pulse to evenly distribute.
You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed.
It will look crumbly but should hold together when press together.
Press onto a pie plate.
Bake at 300 degrees for 15-20 minutes.
It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/15372/gluten-free-shortbread-crust"},{"id":"15370","title":"Irish Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
wheat germ, crude
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
honey","directions":"Heat oven to 425F Coat a large baking sheet with cooking spray.
In a large bowl, mix flours, oats, wheat germ, baking soda and salt.
Whisk together buttermilk and honey.
Add to flour mixture; stir to combine until soft dough forms.
Turn dough out onto floured surface.
Divide in half.
Shape each half into a round loaf.
Place loaves 3 inches apart onto prepared baking sheet; bake 10 minutes.
Reduce temperature to 400F Continue baking 10 minutes longer or until bread sounds hollow when tapped.
Let cool 15 minutes.","url":"https://recipe.bluelayer.org/recipe/15370/irish-brown-bread"},{"id":"15363","title":"Country Bread With Roasted Walnuts","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
oil, olive, salad or cooking","directions":"Heat the oven to 325 F/ 175 degrees C.
Mix the walnuts with 1 tbsp of the oil and roast lightly in the oven for about 5 minutes.
Let cool and chop them coarsely.
Dissolve the yeast in the water (if using dry yeast, follow instructions).
Add the salt, oil, graham, nuts, and most of the flour.
Knead vigorously for five minutes.
Let rise to double size (about one hour).
Heat the oven to 450 F/ 230 degrees C.
Knead and make one loaf.
Place on a tray and let rise again for 30 minutes.
Make a few cuts in the loaf with a razorblade.
Bake in the oven for 10 minutes.
Reduce heat to 350 F/180 degrees C and bake for another 35 minutes.
Let cool uncovered.","url":"https://recipe.bluelayer.org/recipe/15363/country-bread-with-roasted-walnuts"},{"id":"15345","title":"Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Proof the Yeast with Water and Honey for 5 minutes, then add Salt, Oil and 7 cups of the flour.
After is has been mixed well, add 3 more cups of flour and mix again.
Allow to rest for 5 minutes.
add remaining flour just until it pulls away from the bowl (it should still be quite moist).
Allow to rise for 1 hour or until doubled in size.
Knead again for about 5 minutes.
Form dough into 4 bread loaves and put in pans.
Allow to rise again for 1 hour.
Bake in a preheated oven of 350 degree for 25 - 30 minutes.","url":"https://recipe.bluelayer.org/recipe/15345/whole-wheat-bread"},{"id":"15341","title":"Apple Cider Gingerbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, ginger, ground
leavening agents, baking soda
apples, raw, with skin
oil, olive, salad or cooking
molasses
vinegar, cider
spices, ginger, ground
cream, sour, cultured
lemon juice, raw
vanilla extract","directions":"Preheat oven to 350 degrees.
Into an 8-inch round cake pan, sift together the flour, brown sugar, grnd ginger, and baking soda.
Make a well in the center of the flour mix and add in the apple cider, oil, molasses, vinegar, and crystallized ginger.
With a fork, stir just till the batter is smooth.
Bake for 30 to 35 min, till a toothpick inserted in the center comes out clean.
Transfer the cake to a wire rack.
Meanwhile, in a small bowl, stir together the lowfat sour cream, lemon zest, lemon juice, and vanilla.
Chill.
Cut the hot gingerbread into wedges and serve accompanied by the lemon sauce.
This recipe yields 8 servings.
Comments: Gingerbread may be the world's best cool-weather dessert, and baking doesn't get simpler than this.
The cake is mixed and baked in the same pan, so your kids will be perfect helpers here.
Keep in mind which gingerbread tastes best when it's fresh from the oven - put it in to bake when you sit down to dinner and you will have fragrant, moist gingerbread just in time for dessert.","url":"https://recipe.bluelayer.org/recipe/15341/apple-cider-gingerbread-recipe"},{"id":"15336","title":"Seasoned Cornmeal Breading in a Jar","ingredients":"cornmeal, degermed, unenriched, yellow
delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"r>Combine all the ingredients in a bowl and blend well.
Place in a pint jar and seal.
Attach a gift tag with the following instructions:.
Lightly beat 2 eggs in shallow dish.
Dip seafoods or poultry in egg mixture and shake off excess.
Dredge in cornmeal mixture.
Pan fry in oil until done depending on meat used.
NOTE: you can also add other spices to your own taste depending on meat used.","url":"https://recipe.bluelayer.org/recipe/15336/seasoned-cornmeal-breading-in-a-jar"},{"id":"15321","title":"Classic White Bread (abm)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
vital wheat gluten
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients into your bread machine in the order suggested by your manufacturer.
Operate machine according to manufacturer instructions.
Recipe can be easily made on regular, normal, rapid, and delayed cycles.
Make a 1-pound (small) loaf.","url":"https://recipe.bluelayer.org/recipe/15321/classic-white-bread-abm"},{"id":"15319","title":"Cheesy Beer (or Soda) Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, thyme, dried
alcoholic beverage, beer, regular, all
cheese, cheddar","directions":"Preheat oven to 375 degrees F. Spray the bottom and","url":"https://recipe.bluelayer.org/recipe/15319/cheesy-beer-or-soda-bread"},{"id":"15297","title":"Fried Mushrooms","ingredients":"mushrooms, white, raw
wheat flour, white, all-purpose, unenriched
cornstarch
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
delallo, italian seasoned breadcrumbs,","directions":"Mix flour, cornstarch, baking powder and salt in a bowl.
Add water to make a batter.
Dip clean mushroom into batter letting excess batter drip off.
I find it easier to stick a toothpick into the mushroom to dip it.
After dipping into batter roll in Panko breadcrumbs to coat.
Deep fry in oil until golden.
We like to serve with cocktail sauce.","url":"https://recipe.bluelayer.org/recipe/15297/fried-mushrooms"},{"id":"15295","title":"10 Minute French Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix water, yeast, and sugar.
Then add salt, 4 cups flour, and oil.
Add a little more flour if dough is not thick enough to turn out of bowl.
Turn out on to 1 cup flour.
Knead for 5 to 10 minutes until dough is elastic and smooth.
Add more flour if needed.
(It usually takes about 5 minutes until the dough is not so sticky when you press.
I press my dough to flatten it some; turn it over; press a little;fold; press; repeat.So it's 1.Press 2.Turn Over 3.Press 4.Fold 5.Press 6.Turn.
Divide into 2 to 4 loaves with a knife.
Lay the sticky side down on a little flour to form a little round loaf.
You can bake it just like that.
If you want a sub roll, roll with a rolling pin into an oblong sheet and roll the sheet up into a loaf.
Spray with water if you want crunchy bread.
You can also put a mug of water into the oven to make your bread crunchy.
Place on lightly floured cookie sheet.
Bake at 375 for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/15295/10-minute-french-bread"},{"id":"15273","title":"George Foreman's Power Burger","ingredients":"fresh red onions,
bread crumbs, dry, grated, plain
beef, grass-fed, ground, raw","directions":"In a medium-size mixing bowl, combine the veggies and bread crumbs.
Add the ground beef.
Mix well.
Shape the mixture into four 4-inch wide patties.
Preheat the grilling machine for 3-5 minutes and place the patties on the grill two at a time.
Close the lid and cook for 5-6 minutes or until the meat is no longer pink and the juices run clear.","url":"https://recipe.bluelayer.org/recipe/15273/george-foremans-power-burger"},{"id":"15236","title":"Creamy Carrot Casserole","ingredients":"carrots, raw
salad dressing, mayonnaise, regular
onions, raw
horseradish, prepared
cheese, cheddar
bread crumbs, dry, grated, plain","directions":"In a saucepan, cook carrots just until crisp-tender; drain, reserving 1/4 cup cooking liquid.
Place carrots in a 1 1/2 quart baking dish.
Combine mayonnaise, onion, horseradish and reserved cooking liquid.
Spread evenly over carrots.
Sprinkle with cheese; top with bread crumbs.
Bake, uncovered, at 350F (180C) for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/15236/creamy-carrot-casserole"},{"id":"15231","title":"Pineapple and Macadamia Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, macadamia nuts, raw
pineapple, raw, all varieties","directions":"preheat oven to 325.
combine flour and sugar.
cut in butter until mixture resembles fine crumbs and starts to cling.
stir in nuts and pineapple.
form into ball, knead until smooth.
on a lightly floured surface roll dough 1/4 inch thick.
using a 2 inch cookie cutter cut into shapes.
reroll scrapes only twice.
place 1 inch apart on ungreased cookie sheet.
bake 15-20 minutes.
transfer to wire rack.","url":"https://recipe.bluelayer.org/recipe/15231/pineapple-and-macadamia-shortbread"},{"id":"15221","title":"Corn Pone","ingredients":"cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Sift the meal, baking powder, and salt into a mixing bowl.
Add the water and milk.
Stir well, add melted fat, and let the mixture rest for 10 minutes.
Then take the batter and shape it into pones by cupping both hands together and patting it into form.
Place each pone upon a baking sheet an inch apart from the others and bake in a preheated 375 oven for 15 to 20 minutesno longer or the bread will dry out.","url":"https://recipe.bluelayer.org/recipe/15221/corn-pone"},{"id":"15211","title":"Beer Bread And Hot Chicken Dip Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all","directions":"Mix together with fork.
Spoon into greased loaf pans and bake at 350 degrees for 50-60 min or possibly till crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/15211/beer-bread-and-hot-chicken-dip-recipe"},{"id":"15190","title":"The Best Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix flour and salt in large bowl.
Cut in shortening to resemble coarse bread crumbs.
Add water, one tablespoon at a time, until dough comes together and is soft but not sticky.
Roll out on floured surface.
Bake as per directions for pie.
If you need a pre-baked pie crust, bake in oven at 325 degrees for 10-20 minutes, until golden.","url":"https://recipe.bluelayer.org/recipe/15190/the-best-pie-crust"},{"id":"15171","title":"Vegetable Frittata","ingredients":"egg substitute, powder
broccoli, raw
peppers, sweet, green, raw
fresh red onions,
sauce, salsa, ready-to-serve
cheese, cheddar
salt, table
spices, pepper, black
spices, paprika
spices, garlic powder
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 400.
Mix all ingredients (except for the Panko bread crumbs--they go on top).
Pour into a 9x13 glass baking dish sprayed with a non stick spray.
Bake for 30 to 40 minutes or until eggs are set.","url":"https://recipe.bluelayer.org/recipe/15171/vegetable-frittata"},{"id":"15162","title":"Olive Oil Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil.
Stir in 2 cups of the flour in order to make a soft ball.
Knead in additional flour so that dough is soft and not sticky.
Place kneaded dough in a medium size greased bowl.
Cover and let rise until doubled in size.
Punch down dough, and form into ball or loaf shape.
Place onto a greased cookie sheet.
Cover and let rise for 15 to 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 30 to 40 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/15162/olive-oil-bread"},{"id":"15140","title":"Better Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, salted
cheese, cheddar
onions, raw
cheese, parmesan, hard
spices, pepper, black
spices, rosemary, dried","directions":"Preheat oven to 375 and spray a loaf pan (I use a glass pan).
In a large bowl, mix flour and sugar together.
If you are making one of the \"variations\", add those ingredients to the bowl.
Slowly pour in room-temperature beer, as if you were trying NOT to create a huge \"head\" of bubbles.
Gently mix batter, again being careful not to whip the bubbles out of the beer and only mixing until everything is moistened.
You will have lumps!
Pour batter into loaf pan.
Melt butter and pour over batter.
Bake 375 degrees for 45-47 minutes.
The top will be brown and the butter will have created a wonderful, slightly salty exterior.
Tip: place a sheet of foil under your loaf pan to catch any excess butter that may bubble over.","url":"https://recipe.bluelayer.org/recipe/15140/better-beer-bread"},{"id":"15131","title":"Sweet Potato Bread For A Taste of Autumn","ingredients":"sweet potato, raw, unprepared
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
seeds, sesame seeds, whole, dried","directions":"Roughly cut the sweet potato.
Soak in water to remove the bitterness.
Cook in the microwave.
Mash the sweet potato and let it cool down.
Combine all the ingredients except the sesame seeds and knead.
Add the dough into the machine for the first proofing.
Punch down the dough, and divide it in half.
Form into balls and let rest for 20 minutes.
Roll out one of the dough ball into a rectangle to fit the loaf pan.
Fold in the sides of the dough into the center, press down lightly.
Fold in the both sides again and seal the edges well into a cylinder.
Do the same for the other dough.
Place the dough in the bread tin.
Gently press down.
Spray water on the surface and leave it to rest for the second proofing until 2-2.5 times in size.
(I use a 1.5 lb loaf tin and let the dough to proof until it comes up to 60% of the tin).
Spray water on the dough again and sprinkle sesame seeds to taste.
Bake in a preheated oven to 180C for 25 minutes.
It's done.
When you cut the bread, the inside is a slightly creamy white color.
This bread is fluffy, moist and a little chewy.
It will stay soft for a while.","url":"https://recipe.bluelayer.org/recipe/15131/sweet-potato-bread-for-a-taste-of-autumn"},{"id":"15129","title":"Buckingham Palace Shortbread","ingredients":"wheat flour, white, cake, enriched
cornstarch
cornstarch
salt, table
butter, without salt
sugars, granulated
sugars, granulated","directions":"In a medium bowl, whisk together the flour, cornstarch, and salt until well blended.
In a stand mixer set on medium speed, beat the butter until creamy.
Beat in the granulated sugar until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as necessary.
On low speed, add the flour mixture in two or three additions until it forms a soft dough.
Wrap the dough with plastic wrap and chill for 30 minutes.
Preheat the oven to 350F Line a baking sheet with parchment paper or leave ungreased.
On a lightly floured surface, roll the dough out to a 3/4-inch-thick slab, about 5 by 8 inches.
(I use a kitchen ruler to measure and press the edges into shape.)
Transfer to the baking sheet and bake until lightly golden and firm to the touch, about 40 minutes.
Slip the parchment paper with the shortbread onto a hard surface.
Immediately sprinkle the shortbread heavily with the baker's sugar.
While still warm, use the ruler and a paring knife, pointed straight down, to cut the shortbread into 1- or 1 1/2-inch pieces.
Let cool completely.
The shortbread tastes best at room temperature.","url":"https://recipe.bluelayer.org/recipe/15129/buckingham-palace-shortbread"},{"id":"15128","title":"Rosemary Flat Bread","ingredients":"leavening agents, yeast, baker's, active dry
oil, canola
sugars, granulated
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
salt, table","directions":"Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly.
Mix in 2 cup of flour and salt.
Knead for about 10 min or process in food processor for 15 sec until smooth and elastic; add flour if necessary.
Oil a bowl, put dough in it and cover with a towel.
Let dough rise in a warm place for 1 hr, until doubled.
Punch down dough and divide in half.
Let the dough rest for a few minutes.
Coat 2 9-inch square cake pans with nonstick spray.
Press dough into pans.
Melt margarine.
Brush margarine over the tops of the loaves.
Sprinkle rosemary over the loaves and lightly press into the surface.
Let the loaves rise again until doubled, about 45 min.
Preheat oven to 450F (230C).
Lightly sprinkle salt over the loaves.
Bake for 20 to 25 min, until lightly browned.","url":"https://recipe.bluelayer.org/recipe/15128/rosemary-flat-bread"},{"id":"15107","title":"Sour Cream Rye Bread (ABM)","ingredients":"water, bottled, generic
vinegar, distilled
cream, sour, cultured
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in the pan according to the manufacturer of your bread machine.
Select basic/white cycle and medium crust color.
Do not use delay cycle.
Remove baked bread from pan and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/15107/sour-cream-rye-bread-abm"},{"id":"15102","title":"Perfect Whole Wheat Sandwich Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a bowl of standing mixer, add water, yeast, honey, butter and salt, and stir with rubber spatula until well mixed.
Add the barley flour, wheat germ, and 1 cup of each whole wheat and white flours, and mix well.
Add the remaining flour, turn on the mixer on low-speed, knead until the dough is smooth and elastic, 6 to 8 minutes.
Transfer the dough to a floured working surface or cutting board.
Knead the dough until soft and smooth, 25 to 35 seconds.
Arrange the dough in a lightly greased bowl.
Cover with the plastic wrap or damp kitchen towel.
Allow to rise in a warm area until the dough has doubled in volume, 50 to 60 minutes.
Gently punch down the dough, then shape it.
For the Sandwich style loaf:
Grease two 9 by 5-inch loaf pans.
Divide the dough into two equal portions.
Gently press each portion into an oblong rectangle, about 1-inch thick and no wider than the length of the pan.
With long side of the dough facing you, roll firmly into a cylinder, pressing down to make sure that the dough sticks to itself.
Turn the dough seam side up and pinch it closed.
Place each cylinder of dough into one of the prepared loaf pans and press it gently so it touches all four sides of the pan.
For the Twisted Loaf:
Grease two 9 by 5-inch loaf pans.
Place the dough onto an unfloured working surface or cutting board, gently punch the dough, and divide it into a fat coil, 9 to 10-inch long.
Arrange two logs side by side and wrap one around the other to make a twist.
Place in a loaf pan and gently press down to let the dough touches all the sides of the pan.
Repeat with the second loaf.
For the Dinner Rolls:
Sprinkle fine cornmeal over two baking sheets.
Cut the dough into 16 4-ounce pieces.
Roll each portion of dough into a ball on a cutting board or working surface.
Loosely cover each baking sheet with a plastic wrap or a damp kitchen towel.
Let rise in a warm place for about 20 minutes until almost doubled in volume.
Using scissors, make four to five cuts like the spokes of a wheel onto each of the fully risen dough balls.
For the both of the loaf breads, after shaping them, cover shaped dough, let rise until almost doubled in volume, 30 minutes.
Preheat the oven to 375F (190C).
To bake the loaves, bake for 35 to 45 minutes; to bake the rolls, bake until golden brown, 15 to 20 minutes.
Transfer the bread right away to a wire rack.
Let cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/15102/perfect-whole-wheat-sandwich-bread"},{"id":"15099","title":"Whole Wheat Raisin Nut Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
nuts, pecans
raisins, seeded
sugars, granulated
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses","directions":"Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Dissolve baking soda in milk; stir in molasses.
Add to flour mixture, stirring just until dry ingredients are moistened.
Spoon into a greased and floured 9 x 5 inch loaf pan.
Bake at 325 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
Remove from pan and cool on a wire rack.
If desired, you can substitute 3/4 cup chopped dates for the raisins.","url":"https://recipe.bluelayer.org/recipe/15099/whole-wheat-raisin-nut-bread"},{"id":"15097","title":"2lb Basic White/French Bread from Breadman","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to Bread Pan in the order given.","url":"https://recipe.bluelayer.org/recipe/15097/2lb-basic-white-french-bread-from-breadman"},{"id":"15091","title":"The Very Best White Bread (Abm)","ingredients":"water, bottled, generic
sugars, granulated
wheat flours, bread, unenriched
oil, canola
wheat flours, bread, unenriched
salt, table","directions":"Put the water, sugar, and the yeast in the pan and stir gently.
Leave it sit about 10 minutes, until the yeast dissolves.
Add the oil, flour and salt.
Use the White Bread setting for a 1 1/2 pound loaf.","url":"https://recipe.bluelayer.org/recipe/15091/the-very-best-white-bread-abm"},{"id":"15088","title":"Flaxseed Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Whole Wheat Cycle; press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/15088/flaxseed-bread-bread-machine"},{"id":"15082","title":"Augratin Potatoes Recipe","ingredients":"cheese, parmesan, hard
cheese, cheddar
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
butter, without salt
bread crumbs, dry, grated, plain
potatoes, raw, skin","directions":"Preheat oven to 350.
In large saucepan heat 1/4 c. butter; add in flour and lowfat milk and bring to a boil.
Add in cheeses and stir, then add in potatoes, stirring to mix well.
Pour into 9 X 13 inch pan.
Heat 1 Tbsp.
butter and combine with breadcrumbs.
Sprinkle over top of potatoes.
Cover and bake for 1 to 1 1/2 hrs.","url":"https://recipe.bluelayer.org/recipe/15082/augratin-potatoes-recipe"},{"id":"15076","title":"Egg-Free, Quick-Bake Rice Flour Bread in a Bread Machine","ingredients":"wheat flours, bread, unenriched
rice flour, white, unenriched
sugars, granulated
butter, without salt
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Combine all of the ingredients in a bread machine and start the quick-bake setting.
For bread machines with a special compartment for the dry yeast, be sure to add it separately.","url":"https://recipe.bluelayer.org/recipe/15076/egg-free-quick-bake-rice-flour-bread-in-a-bread-machine"},{"id":"15067","title":"Alice's Rustic Country Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
honey
salt, table","directions":"Stir together Sponge ingredients to form a stiff dough.
Cover and let rest for at least 5 hours.
In mixing bowl with dough hook add the 4 cups of bread flour, 1-1/3 cups of water, 2TB honey and 2 tsp salt.
Cover with plastic wrap and let rise 2 hours.
After 2 hours, fold dough into itself and dump into an oiled bowl with the smooth side up and let rise with a dampened kitchen towel over it for 45 minutes.
In the meantime, preheat oven with tiles (or if you're using a stone preheat the stone in the oven to 450 degrees F.
After the 45 minutes second rise time is up, dump the dough onto a cornmeal dusted piece of parchment paper that you've put onto a cookie sheet.
Open oven and slide the dough with the parchment paper onto the baking tiles.
Spritz oven with water and close oven and bake about 35 to 40 minutes or until internal temperature of bread reaches 210 degrees F.","url":"https://recipe.bluelayer.org/recipe/15067/alices-rustic-country-bread"},{"id":"15059","title":"Handmade Udon Noodles","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
water, bottled, generic","directions":"Make the salt water.
Warm up 90 ml of water just enough that the salt will dissolve in it easily.
Dissolve the salt in it, and leave the water to cool down to room temperature.
(10 g of salt is 2 teaspoons)
Combine the flours in a bowl.
Add the salt water to this little by little while you mix it into the flours.
(Don't worry if it looks like there's not enough water in the dough at this stage.)
Form the dough into a ball, cover completely with plastic wrap, and rest at room temperature for 30 minutes.
(The flour will become permeated with the moisture in the dough as it rests.)
Put the dough in a doubled up thick plastic bag (or two plastic bags).
Step on the dough evenly, starting from the middle and working towards the edges.
When the dough is flat, take it out of the bag, fold up up into a small bundle again, return to the bag and step on it until it's flattened.
Repeat about 5 more times.
If you have the time, keep folding and stepping on it again and again.
Step on it with your kids, step on it with your hubby, step on it with your lover.
When you've stepped on it as much was you want, roll the dough up, wrap it in plastic and rest it for 30 minutes to an hour.
(You can skip this resting step, but it's better if you don't.)
After the dough has rested, flour a cutting board and roll the dough out very very thinly with a rolling pin.
Dust with more flour and fold the dough, and slice it into noodles from the edge.
Separate the cut noodles as you dust it with more flour.
Boil the udon noodles in plenty of water.
(If you're serving them cold, cook for a slightly longer time.)
Rinse the cooked noodles well in cold water until the surface stickiness is gone.
Serve with toppings of your choice.","url":"https://recipe.bluelayer.org/recipe/15059/handmade-udon-noodles"},{"id":"15057","title":"100% Whole Wheat Hearth Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"In a mixing bowl, whisk the flour, salt, and sugar together (if using honey or agave nectar, dissolve it in the lukewarm water instead).
Stir the yeast into the lukewarm water, whisk to dissolve the yeast, then stir in the oil.
Add the water mixture to the flour mixture.
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
If mixing by hand, use a large spoon and stir for about 1 minute.
The dough should be wet and coarse.
Let the dough sit for 5 minutes to fully hydrate the flour.
Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 2 minutes.
The dough will firm up slightly and become smoother.
If its very stiff, add a little more water, 1 teaspoon at a time.
The dough should be very supple and slightly sticky.
Continue to mix with the dough hook on medium-low speed, or to mix by hand, for 4 minutes more, increasing the speed to medium-high or stirring more vigorously for the final 20 seconds to develop and organize the gluten.
The dough will still be slightly sticky but will also feel stronger and more elastic.
Transfer the dough to a lightly floured work surface with a wet bowl scraper.
With wet or oiled hands, reach under one end of the dough, stretch it out, then fold it back onto the top of the dough.
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
The dough should be slightly firmer, though still very soft and fragile.
Place the dough in a clean, lightly oiled bowl, cover, and let sit at room temperature for 10 minutes.
Repeat this entire process three more times, completing all repetitions within 40 minutes.
After the final stretch and fold, immediately cover the bowl tightly and refrigerate the dough overnight or for up to 4 days.
The dough will rise to about double, and possibly triple, its original size within 8 to 12 hours in the refrigerator.
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
Remove the dough from the refrigerator about 3 hours before you plan to bake.
Transfer the dough to a lightly floured work surface and divide it into two equal pieces for loaves or small pieces for rolls.
Shape the cold dough into freestanding loaves (see page 20) or rolls (see page 25).
You can use bannetons, couches, or the back of a sheet pan lined with parchment paper to proof the bread.
Mist the dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for 2 to 3 hours, until increased to 1 1/2 times its original size.
Preheat the oven to 500F (260C) and prepare it for hearth baking (see page 30).
Uncover the dough 15 minutes before baking and score it with a sharp serrated knife or razor blade (scoring rolls is optional).
Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, and lower the oven temperature to 425F (218C).
Bake loaves for 15 minutes, then rotate the pan; rotate rolls after 10 minutes.
The total baking time is 35 to 45 minutes for loaves, and only 20 to 22 minutes for rolls.
The bread is done when the top and sides are a deep, rich brown; the loaf sounds hollow when thumped on the bottom; and the internal temperature is above 195F (91C) in the center.
For a crisper crust, leave the bread in the oven for 5 to 10 minutes after you turn off the oven.
Cool on a wire rack for at least 20 minutes for rolls and 45 minutes for loaves before slicing or serving.","url":"https://recipe.bluelayer.org/recipe/15057/100-whole-wheat-hearth-bread"},{"id":"15053","title":"Crispy Tart Crust With Minimal Butter","ingredients":"butter, without salt
oil, canola
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
sugars, powdered
salt, table
egg substitute, powder","directions":"Sift the dry ingredients into a stainless steel bowl.
Add the rest of the ingredients to the bowl, except for the beaten egg.
Put the bowl in the refrigerator for 15 minutes.
Line the tart pan with aluminium foil so that the crust can be taken out more easily.
Press the foil well into the wavy parts of the pan and smooth out the surface.
Chop up the chilled butter in the bowl finely with a pastry scraper.
Rub the butter into the flour with your fingers, so that the texture becomes crumbly like grated cheese.
Put the beaten egg in the middle of the bowl, and mix it in rapidly.
Form the dough into a ball, wrap in plastic and roll out to about a 1cm thick circle.
Leave to rest in the refrigerator for 30 minutes.
Sandwich the dough between two sheets of plastic wrap, and roll out into a circle that's about 3mm thick that's about 3cm wider than the diameter of the tart pan.
Line the tart pan with the dough.
Peel off the plastic wrap, and fold in the dough on the sides that's sticking out, so that the sides are about 5mm thick.
Use up all the dough to line the tart pan.
Pierce the bottom of the crust with a fork.
If you make the holes rather big, the bottom of the crust won't rise up while it's baking.
Bake the empty crust in a preheated 180C oven that has been lowered to 170C for about 15 to 20 minutes.
When the crust has browned, take it out and let it cool.
This dough doesn't puff up much, so you don't need weights to bake it.
If it does puff up a bit, just poke holes with a fork to let the air out and flatten the crust.
Pour in any kind of appareil (cream filling) such as cheese cream, bake some more and add toppings if you like.
If you are going to fill and bake it later, only bake the empty crust until it's lightly colored.
This is my crispy Halloween Jack o'lantern tart.","url":"https://recipe.bluelayer.org/recipe/15053/crispy-tart-crust-with-minimal-butter"},{"id":"15038","title":"Easy & Authentic Naan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
honey
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Put the all purpose flour, salt and baking powder in a bowl and mix together (no need to sift.)
Add the honey and dry yeast to the lukewarm water, and mix well.
Put the liquid into the bowl from Step 1, and mix it up using cooking chopsticks.
Add the olive oil, and kneed the dough in the bowl with your hand.
Bring together in a ball (it's okay if it doesn't come together quite as neatly as it does when making normal bread).
Cover the bowl with a tightly wrung out moistened kitchen towel, and use your microwave's bread-rising setting to let the dough rise for 30 minutes.
(In the summer you can just leave the dough out to rise at room temperature.)
Dust the dough with just enough flour so that the knife doesn't stick to it, and cut it into 8 portions.
Roll each portion of dough out thinly, and place on a sheet of aluminium foil that's been lightly spread with olive oil.
Cool the naan one at a time on a preheated oven grill set to the highest setting, 20 to 30 seconds at a time to finish.","url":"https://recipe.bluelayer.org/recipe/15038/easy-authentic-naan-bread"},{"id":"15033","title":"Teri's Buttercream Frosting for Banana Nut Bread","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
vanilla extract
bananas, raw
butter, salted","directions":"Beat all ingredients (except milk add this a little at a time to get the consistency you want) with electric mixer 2 minutes, scraping bowl often
For a fun and intrusting twist add 1 chopped banana and 1/2cup finally chopped nuts (what ever kind you used in your bread).
If you do add these remember that you will need to add more powdered sugar to thicken it up and maybe a dash more vanilla and/or banana extract for flavor.
This recipe goes great on my banana bread recipe, Teri's Banana Bread)
Covers multiple loaves of banana bread.
contributed by Teri aka intofrogs","url":"https://recipe.bluelayer.org/recipe/15033/teris-buttercream-frosting-for-banana-nut-bread"},{"id":"15020","title":"Quick and Easy Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put all ingredients in the bread pan and set the machine on the dough cycle.
When dough is finished, remove from the pan, cover with a dish towel and allow to rest for 15 minutes.
Roll or stretch the dough into a 14 inch circle.
Place on an oiled sheet or pizza peel covered in cornmeal.
Top with toppings of your choice and bake at 500* for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/15020/quick-and-easy-pizza-dough"},{"id":"15018","title":"Grandma's Brown Bread (Graham Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, walnuts, english","directions":"Preheat oven to 300 degrees F.
Grease medium sized loaf pan.
Mix dry ingredients together.
Add wet ingredients to dry.
Fold in nuts if desired.
Batter will be thick.
Bake in very slow 300 degree oven for about 55-60 minutes.
Test near center with wooden skewer.
Serve warm or room temperature with butter or your favorite spread.
Or alone with a cuppa tea!
Thanks Grandma!","url":"https://recipe.bluelayer.org/recipe/15018/grandmas-brown-bread-graham-bread"},{"id":"15017","title":"Cheeseburger Rice Pie","ingredients":"beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
onions, raw
peppers, sweet, green, raw
salt, table
spices, pepper, black
tomato sauce, canned, no salt added
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, parmesan, hard","directions":"Mix ground beef, bread crumbs, onions, green pepper, seasonings and 3/4 cup tomato sauce.
Spread in greased pie pan, forming a shell.
Mix rice, half of the cheese and remaining sauce, as well as any additional spices you may like.
Sprinkle remaining cheese on meat shell.
Fill with rice mixture.
Cover rice only with foil, folding remainder in to form a circle.
Bake for 35 to 40 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/15017/cheeseburger-rice-pie"},{"id":"15010","title":"Carrot Bake","ingredients":"carrots, raw
onions, raw
salad dressing, mayonnaise, regular
water, bottled, generic
horseradish, prepared
spices, pepper, black
delallo, italian seasoned breadcrumbs,
butter, without salt
cheese, cheddar","directions":"On stovetop or in a microwave oven, cook carrots until tender.
Place in a 1-qt baking dish; set aside.
In a small bowl, combine the next five ingredients; mix well.
Pour over carrots.
Combine bread crumbs and butter; sprinkle on top.
Bake, uncovered, at 350 degrees F for 25-30 minutes.
Sprinkle with cheese.
Return to the oven for 2-3 minutes or until the cheese melts.","url":"https://recipe.bluelayer.org/recipe/15010/carrot-bake"},{"id":"15008","title":"Hot Onion Souffle","ingredients":"cheese, parmesan, hard
cheese, parmesan, hard
salad dressing, mayonnaise, regular
onions, raw","directions":"Thaw onions.
Roll them in paper towels to remove excess moisture.
Preheat the oven to 425 degrees F.
Stir together onions, cream cheese (its easier if its softened), Parmesan, and mayonnaise until well combined.
Transfer to a shallow 2- quart souffle dish.
Bake for about 15 minutes or until golden brown (if you dont dry the onions, it will take longer to bake).
Serve with corn chips, assorted crackers, or my personal favorite, toasted french bread.","url":"https://recipe.bluelayer.org/recipe/15008/hot-onion-souffle"},{"id":"15003","title":"Po Boy Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt
salt, table","directions":"Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
This can be used then or refrigerated for up to 3 days.
Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
Cover bowl and let sit for 20 minutes.
Add salt and knead for 8 to 10 minuts until smooth.
Tip out onto lightly floured counter and stretch the doughn into a rectangle.
Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
Divide into 4 pieces.
Roll into baguettes about 16 inches long.
Place on a floured cloth with folds to support the baguettes.
Cover with sprayed plastic film.
Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
Score and bake in steam for 10 minutes.
Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
Remove to a cooling rack and allow to cool for 20 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/15003/po-boy-bread"},{"id":"14985","title":"White Whole Wheat Bread (Food Processor)","ingredients":"wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic","directions":"Place the flour, salt, wheat gluten and yeast in a food processor fitted with the metal blade.
Using an instant-read thermometer, adjust the water temperature so that the combined temperatures of the water and the flour give a base temperature of 130 degrees F using a Cuisinart or KitchenAid or 150 degrees F if using a Braun.
With the machine running, add the oil and the water through the feed tube.
Process for 20 seconds, adding the remaining water if the dough seems crumbly and dry and does not come together into a ball during this time.
Continue mixing the dough another 25 seconds for a total of 45 seconds.
Stop the machine and take the temperature of the dough with an instant-read thermometer, which should read between 75 deg.
F and 80 deg.
F. If the temperature is lower than 75 deg.
F, process the dough for an additional 5 seconds, up to twice more, until it reaches the desired temperature.
If the temperature is higher than 80 deg.
F, remove the thermometer, scrape the dough from the food processor into an ungreased bowl, and refrigerate for 5 to 10 minutes.
Check the temperature of the dough after 5 minutes; the dough should be 80 deg.
F or cooler by that time.
Remove the dough from the processor and place it in a large ungreased bowl.
Cover the bowl with plastic wrap and refrigerate for 1.5 to 2 hours at room temperature, about 70 deg.
F to 72 deg.
F. It will increase in volume somewhat, but don't be concerned by how much.
Turn onto a lightly floured work surface, and shape into a ball.
Place the formed loaf on a floured baking sheet, cover the loaf, and let it proof at room temperature for about 1.5 to 2 hours, until it visibly doubles in bulk.
The dough will be ready to bake when an instant-read thermometer shows it has reached an internal temperature of 60 deg.
F to 62 deg.
F.
One hour before bakng, place a small pan for water on the floor of the oven, put the oven rack on the second shelf from the bottom of the oven, and place the baking stone on the rack.
Preheat the oven to 475 deg.
F. Transfer the bread onto a peel or onto the back of a baking sheet heavily coated with cornmeal.
Carefully pour 1 cup of hot water onto the pan on the floor of the oven.
Slide the loaf from the peel or baking sheet heavily coated with cornmeal.
Bake the loaf for 2 minutes.
Create steam by adding another cup of water to the pan on the floor of the oven.
Continue baking for 18 minutes, until the crust is a dark brown.
Or, the bread will be finished when it reaches an internal temperature of 205 deg.
F to 210 deg.
F on an instant-read thermometer.
Cool the bread on a wire rack before cutting.","url":"https://recipe.bluelayer.org/recipe/14985/white-whole-wheat-bread-food-processor"},{"id":"14974","title":"Buttermilk Oatmeal Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
oats
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Sprinkle the yeast over the water in a small bowl; do not stir; set aside for at least 5 minutes to proof to a foamy consistency.
Stir together the flour, oats, sugar and salt in a large bowl; add the butter, buttermilk and yeast mixture and beat with an electric mixer until the ingredients are well blended.
Turn out the dough onto a floured surface and knead for about 5 minutes or until the dough is smooth and elastic.
Lightly oil a large bowl and transfer the dough to the bowl; cover with a tea towel and let the dough rise in a warm place until it is doubled in size, about 1 hour.
Pun the dough down and let it rise again, covered with a tea towel, for 45 minutes.
Preheat oven to 350 and oil a 9x5x3-inch loaf pan.
Punch the dough down again and place it in the loaf pan; bake for 35-40 minutes or till the loaf pulls away from the side of the pan and loaf sounds hollow when you thump it.","url":"https://recipe.bluelayer.org/recipe/14974/buttermilk-oatmeal-bread"},{"id":"14970","title":"Gingerbread Frosting for Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground","directions":"Place the confectioners' sugar in a bowl, and stir in the milk until smooth.
Mix in the cinnamon, cloves, and ginger until thoroughly blended.
Spread on cookies of your choice.","url":"https://recipe.bluelayer.org/recipe/14970/gingerbread-frosting-for-cookies"},{"id":"14968","title":"Butter Roll-ups","ingredients":"milk, buttermilk, fluid, cultured, lowfat
potatoes, raw, skin
wheat flours, bread, unenriched
butter, without salt
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Combine all ingredients (reserving about 3/4 cup of flour) in a large mixing bowl.
Stir to form a cohesive dough.
Knead the dough, by hand on lightly oiled surface or mixer, for 5-8 mins.
Add reserved flour until you obtain a soft, supple and smooth dough.
If it's too sticky to handle, add a bit more flour (a tablespoon at a time).
You may not need all of the flour.
Just enough to make a work-able dough.
Transfer dough to a lightly greased bowl, cover with plastic wrap or proof cover.
Allow it ro rise for about 1 hour, until it's puffy.
It may not double in bulk.
Gently deflate dough, and transfer to lightly oiled work surface.
Divide it in half and roll each half into a 14\" circle.
Brush with 1 tablespoon of melted butter.
Cut each circle into 12 wedges.
Starting from outer edge, roll each piece towards its point; pinch the point to the bottom of the roll to seal it.
Place rolls on lightly greased/parchment lined baking sheet, with points tucked underneath.
Cover and let rise for about 90 mins, until puffy.
They may not double in bulk.
When ready to bake, brush rolls with some melted butter (to ensure soft crust).
Bake them in preheated 350F oven for 18-20 mins, until they're light golden brown.
Don't let them get too brown, as they'll dry out.
These rolls are designed to be soft and squishy.
Remove rolls from oven, brush them with more melted butter.
Variatian 1: I usually use 2 tablespoon granular lecithin and 6 tablespoon butter (total of 1/2 cup) to get the softest rolls.
Variatian 2: I've made these into cinnamon-sugar monkey bread with the dough.
Just shape them into balls, dip into melted butter and cinnamon-sugar, and place them almost touching in a 9\" round pan.
This will make very yummy and soft cinnamon pull-aparts!
Variation 3: To make cheese rolls, brush rolled-out circle with butter, then sprinkle with grated cheese of your choice.
Cut and shaped into crescents, bake as directed above.","url":"https://recipe.bluelayer.org/recipe/14968/butter-roll-ups"},{"id":"14962","title":"Potato Flatbread (Kartofluflatbrauth)","ingredients":"potatoes, raw, skin
wheat flour, white, all-purpose, unenriched","directions":"Peel and mash potatoes.
When cool, knead rye flour into them.
How much rye flour you have to add depends on how soft the potatoes are, but knead until the dough does not stick to your hands.
With your hands make round balls, about the size of a tennis ball, flatten with a rolling pin until fairly thin, and prick with a fork.
Bake on both sides on a hot cast-iron pan, using low flame.
Pile up and cover with a damp cloth to keep soft.
Serve warm or cold with butter and cheese and cold cuts.","url":"https://recipe.bluelayer.org/recipe/14962/potato-flatbread-kartofluflatbrauth"},{"id":"14949","title":"Raspberry Bread","ingredients":"yogurt, greek, plain, nonfat
vanilla extract
oil, canola
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Layer yogurt, vanilla extract, canola oil, bread flour, salt, sugar, and yeast into a bread machine in the order recommended by manufacturer's instructions.
Set the machine to basic cycle for a 2-pound loaf.
Add water in 1-teaspoon increments if dough is too dry after first kneading period.
Cool finished bread on a wire rack for 20 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/14949/raspberry-bread"},{"id":"14942","title":"Philadelphia Sticky Buns","ingredients":"wheat flours, bread, unenriched
sugars, granulated
butter, without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
leavening agents, yeast, baker's, active dry
spices, cardamom
nuts, pecans
butter, without salt
sugars, brown","directions":"Make dough.
Seperate into round balls to make buns.
Bake buns for 15 minutes.
Take them out, ice and bake for another 20 minutes.
Cool.","url":"https://recipe.bluelayer.org/recipe/14942/philadelphia-sticky-buns"},{"id":"14941","title":"Crunch Topping Without Oatmeal!","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
egg substitute, powder
spices, cinnamon, ground
butter, without salt","directions":"Mix the flour, sugar, baking powder, salt, egg, cinnamon and butter thoroughly.
Apply as a topping to your favorite bread before baking.
You can also double the recipe and use it as a topping for recipes such as apple crisp or peach cobbler.","url":"https://recipe.bluelayer.org/recipe/14941/crunch-topping-without-oatmeal"},{"id":"14923","title":"Hearty and Satisfying Burger Buns","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt","directions":"Using all the ingredients, knead into dough either by hand or using a bread machine and allow it to rise.
Punch down to remove the trapped air, and divide the dough into 8 portions.
Roll the dough into balls making sure that the surface is smooth and tight.
Let it rest for 20 minutes.
Cover the dough with a damp cloth so the surface does not dry out.
Place your palm on the dough, gradually push it down from the top to flatten it into round shapes that are around 1 cm thick.
Push down on the dough by moving your palm in a clockwise circular motion.
This will help make nice, evenly round shapes.
Once the dough resembles the shapes in the photo, allow it to rise again in a warm place (20 minutes).
If air bubbles are formed at the edge of the dough, pinch the air out by pressing with your fingers.
Once the dough rises up to be fluffy like the ones shown here, bake 15 minutes in a 180C oven
I put in my childs favorite dish, tonkatsu with sauce and mayonnaise in the bun.","url":"https://recipe.bluelayer.org/recipe/14923/hearty-and-satisfying-burger-buns"},{"id":"14903","title":"Busy Day Baked Fish","ingredients":"cream, sour, cultured
onions, raw
delallo, italian seasoned breadcrumbs,
sauce, fish, ready-to-serve
butter, without salt
cheese, parmesan, hard","directions":"Preheat oven to 425 degrees F. Grease two 9 x 13-inch baking dishes.
In shallow bowl, combine first two ingredients; reserve.
Place bread crumbs in another shallow bowl.
Cut fish into serving-size pieces, coat with sour cream mixture, then roll in crumbs.
Place in prepared baking dishes.
Drizzle with butter.
Bake in preheated oven for 12 minutes.
Sprinkle with cheese and bake 2-6 minutes until fish flakes easily with fork.","url":"https://recipe.bluelayer.org/recipe/14903/busy-day-baked-fish"},{"id":"14900","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
pumpkin, raw
sugars, brown
butter, without salt
pumpkin, raw
honey
yogurt, greek, plain, nonfat","directions":"Preheat oven to 450 degrees.
Mix together the flours, salt, baking powder, baking soda, pumpkin pie spice and brown sugar.
Place cubed butter into dry ingredients and blend with a pastry blender.
Blend thoroughly.
Stir in the pumpkin puree and honey into the dry ingredients.
Add enough yogurt so that a ball of dough forms.
Dough will be slightly stickythis is fine.
Knead the ball of dough 8 to 10 times until everything is thoroughly mixed together.
Drop tablespoon-size biscuits onto a parchment-lined baking sheet.
I used a ice cream scoop and it worked great.
Bake the biscuits for about 10 to 12 minutes until tops are golden.
Great served warm with pumpkin butter.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14900/pumpkin-biscuits"},{"id":"14899","title":"Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
molasses
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 325 degrees F.
Sift and mix the dry ingredients, except the baking soda.
In a separate bowl, combine the soda, buttermilk and molasses.
Combine the liquid ingredients to the dry ingredients and mix well.
Pour the mixture into a greased bread baking pan and cook for about an hour until well risen and browned on top.","url":"https://recipe.bluelayer.org/recipe/14899/brown-bread"},{"id":"14867","title":"Herbfarm Rosemary Shortbread","ingredients":"butter, without salt
sugars, granulated
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
salt, table
sugars, granulated","directions":"Line two baking sheets with parchment paper.
Cream butter in a large bowl until pale yellow and light.
Add the sugar; continue mixing until the mixture is fluffy.
If you are using fresh rosemary, mince it.
If you are using dried rosemary, crush it in a mortar and pestle, or by using a rolling pin on a flat surface, until it is fine but not a powder.
Add both flours, the salt and the rosemary to the butter mixture; mix until thoroughly combined.
The dough will be somewhat soft.
Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.
Roll the dough out to form a rectangle about 10 x 14 inch and 1/4 inch thick.
Cut cookies into 1 1/2 x 2 inch rectangles or any other shape you like.
Place them about 1/2 inch apart on the prepared baking sheets.
Sprinkle them with the sugar topping if desired; bake at 375F (190C).
in the center of the oven until they are gold at the edges, 12 to 15 minutes.
Remove the cookies from the oven and transfer them to wire racks to cool.
Pack in an airtight container.","url":"https://recipe.bluelayer.org/recipe/14867/herbfarm-rosemary-shortbread"},{"id":"14864","title":"Basic Bread Machine Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Put all ingredients into the bread machine and run using the dough cycle.
When the dough cycle is done, roll out dough on a floured surface.
Fold in the sides in thirds and roll out again.
Jelly roll the dough, and put it into a greased bread pan.
Let rise for 60 minutes.
Bake at 400 F for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/14864/basic-bread-machine-bread"},{"id":"14822","title":"Electrolyte Solution","ingredients":"water, bottled, generic
orange juice, raw
salt, table","directions":"Mix all ingredients together.
For constant vomiting administer 1/2 tsp every 5 minutes for 2 hours.
Introduce food after 1 1/2 hours, unsalted, not highly sugary.
Bread, fruit etc, are good choices.
For diarrea give 1/4 - 1/2 cup after each loose stool.","url":"https://recipe.bluelayer.org/recipe/14822/electrolyte-solution"},{"id":"14815","title":"Multigrain Honey Oat Bread","ingredients":"water, bottled, generic
cornmeal, degermed, unenriched, yellow
oats
butter, without salt
honey
cream, sour, cultured
oat bran, raw
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine boiling water, cornmeal, and steel cut oats.
Let stand for 20 minutes.
Put cornmeal mixture into bread machine followed by the remaining ingredients.
Set on medium or wheat setting.
Bake and enjoy!","url":"https://recipe.bluelayer.org/recipe/14815/multigrain-honey-oat-bread"},{"id":"14811","title":"Treacle Bread","ingredients":"molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
cream, whipped, cream topping, pressurized
leavening agents, baking soda
spices, ginger, ground","directions":"Heat the molasses and milk together.
Mix all dry ingredients together: add liquid until a soft dough is achieved.
With floured hands, shape into a round cake about 1 1/2 inches thick.
Cut into farls (quarters), put on a floured baking sheet and bake at 400oF for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/14811/treacle-bread"},{"id":"14810","title":"Oatmeal-Pecan Loaf for the Bread Machine","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
oats
nuts, pecans
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched","directions":"Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Set crust color at Light.
Size 1.5 pound loaf.","url":"https://recipe.bluelayer.org/recipe/14810/oatmeal-pecan-loaf-for-the-bread-machine"},{"id":"14800","title":"Easy Peezy Pizza Dough (Bread Machine Pizza Dough)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic","directions":"SOME PIZZA TOPPING IDEAS.
Caramelised onions and roasted garlic.
Mozzarella cheese, Camembert, Romano and Feta (for a really, really cheezy pizza!
).
Equal parts of basil pesto and olive oil mixed together with Parmesan or Romano cheese.
Plus some roughly chopped sundried or SEMI-dried tomatoes, sliced black olives and LOTS of grated Mozzarella cheese, salt and lost of freshly ground black pepper!
Cranberry jelly, shredded chicken, sliced Brie!
Mozzarella cheese, shredded chicken and sliced avocado!
THE BREAD.
Place all the above ingredients in the order I have listed into the bread machine.
Select the dough cycle and press start!
When the dough cycle is complete, take the dough out of the machine and place in well greased bowl, and roll the dough around (in the bowl) thus 'coating' it in oil.
Cover and leave to rise in a warm place for about 1/2 an hour.
Knead the risen dough lightly.
To shape and bake: roll the dough into a circle.
Place on well greased baking tray or pizza pan.
Then add a topping of your choice and bake at 225'C.
NOTE: for a nice crisp and very thin pizza, bake BEFORE adding the topping AND after!","url":"https://recipe.bluelayer.org/recipe/14800/easy-peezy-pizza-dough-bread-machine-pizza-dough"},{"id":"14796","title":"Simple and Healthy Homemade Pancake Mix","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Combine the ingredients in a resealable plastic bag, shake, then it's ready!
This is a recipe that uses this pancake mix for steamed bread:.
Here is a recipe that uses this pancake mix for a microwaved banana cake:.
And here is a recipe that uses this pancake mix for banana cake baked in a rice cooker:.
And here is a recipe that uses this pancake mix for a carrot cake:.","url":"https://recipe.bluelayer.org/recipe/14796/simple-and-healthy-homemade-pancake-mix"},{"id":"14794","title":"Yogurt Rye Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"First, dissolve the yeast in the water in a glass measuring cup.
Once its all dissolved, pour it into a mixing bowl (I use my Kitchen Aid mixer with the dough hook, but you could do it all by hand, of course).
Add the honey, butter, and yogurt and mix till combined.
Add the flours and salt and mix till combined, then knead until it forms into a nice ball.
You may need to add more flour if the dough is still really sticky.
I usually knead it (or let the machine knead it) for about 4 to 5 minutes.
Remove dough from mixing bowl and place into a greased or floured bowl.
Cover with a damp cloth or greased plastic wrap.
Let the dough rise for an hour or more or until doubled in bulk.
Punch down and let rise again for another 15 minutes or so.
You can repeat the punching down and letting rise for 15 minutes a few times if you want.
(The more you do this, the lighter the bread will be.)
Knead and shape the dough into a loaf shape and place in a well-greased loaf pan.
Let rise until doubled, or until it reaches desired height, usually about another hour.
Bake at 350 degrees for 25 minutes or until medium dark brown.
Let cool for 10 minutes then remove from the bread pan and cool on a cooling rack.
* Note: You could substitute some of the all-purpose flour with whole wheat or more rye flour, but the bread will become significantly heavier.","url":"https://recipe.bluelayer.org/recipe/14794/yogurt-rye-bread"},{"id":"14789","title":"Basic White Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Place milk, sugar, salt, and butter into a small sauce pan.
Heat over low heat until butter melts and sugar disolves.
Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl.
Add lukewarm milk mixture and 4 1/2 cups of flour.
Attatch bowl and PowerKnead Spiral Dough hook to mixer.
Turn on speed 2 and mix for about 1 minute.
Continuing on Speed 2, add remaining flour 1/2 a cup at a time, and mix about 1 and 1/2 minutes or until dough starts to clean sides of the bowl.
Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic.
Dough will be slightly sticky to the touch.
Place dough in greased bowl, turning to grease top.
Cover.
Let rise in warm place, free from draft for 1 hor, or until dough is doubled in bulk.
Punch dough down and divide in half (if disired).
Shape each half into a loaf, and place in greased baking pans (if disired).
Cover.
Let rise in warm place free from draft, for 1 hour, or wuntil doubled in bulk.
Bake at 400F for 30 minutes, or until golden brown.
Remove from pans immediatly and cool on wired racks.","url":"https://recipe.bluelayer.org/recipe/14789/basic-white-bread"},{"id":"14783","title":"Kim's Garlic Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
butter, without salt
salt, table
butter, without salt
spices, garlic powder
salt, table","directions":"Dissolve yeast and sugar in 1/4 cup warm water in a large bowl.
Let stand until the yeast softens and begins to form a creamy foam, about 15 minutes.
Add flour, 1 1/4 cup warm water, 2 tablespoons softened butter, and 1 tablespoon salt; knead until dough is well mixed and soft, about 3 minutes.
Roll dough into a 2-foot log.
Cut into 16 equal pieces, about 1 1/2 inches wide.
Knead each piece and shape into a 6-inch breadstick.
Arrange breadsticks on a baking sheet; let rise for about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Mix 3 tablespoons melted butter and garlic powder together in a bowl; brush onto breadsticks.
Bake breadsticks in the preheated oven until golden brown, about 15 minutes.
Immediately brush with remaining melted butter mixture; sprinkle with 1/2 teaspoon kosher salt.","url":"https://recipe.bluelayer.org/recipe/14783/kims-garlic-breadsticks"},{"id":"14779","title":"Chewy and Light Naan Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
yogurt, greek, plain, nonfat
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"Put all the ingredients in a bread machine, and leave the bread machine to do everything until the 1st rising (or hand-knead).
Divide the dough into 4, and rest for 10 minutes, making sure it doesn't dry out.
(I alway invert a bowl over the dough to prevent it from drying out.)
Spread a little olive oil on the dough as you stretch and press it out.
When the dough has stretched out a bit, if you hold the middle of the dough between both hands and shake it around in circles, it will stretch out even more.
Press out any thick parts of the dough to finish.
The naan should be more than 20 cm in diameter.
If it has thick and thin parts, that's fine!
Cook the naan in a non-oiled frying pan.
Cook on one side for 2 minutes with the lid on, turn over and cook for another 2 minutes on the other side with the lid on.
Turn it over one more time, and cook without the lid until crispy, for about 1 minute to finish.
If the surface is not browned enough, cook it a little longer.
Eat dipped in loads of curry sauce.
The best!
Topped with cheese.","url":"https://recipe.bluelayer.org/recipe/14779/chewy-and-light-naan-bread"},{"id":"14759","title":"Pretzel bread buns","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, yeast, baker's, active dry
water, bottled, generic
leavening agents, baking soda","directions":"Place first four ingredients into your bread machine, in order listed.
Select dough cycle.
After five minutes check the dough and add water or flour if needed.
When cycle is complete, turn dough onto lightly floured surface.
Divide dough into eight balls.
Roll each ball into a rope and shape dough into a pretzel shape, keep in mind this will be a bun so its ok for it to be fat as you want it to be.
Bring water and baking soda to a boil.
Drop each bun into the boiling water two at a time for about 10 to 15 seconds.
Remove onto paper towel to dry and place onto greased cookie sheet.
Bake 425 degrees F for 8 to 10 minutes or until lightly golden brown.","url":"https://recipe.bluelayer.org/recipe/14759/pretzel-bread-buns"},{"id":"14756","title":"Agave Cornbread","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
beverages, almond milk, unsweetened, shelf stable
sweetener, syrup, agave
oil, olive, salad or cooking
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
leavening agents, baking soda
salt, table","directions":"Mix together the dry ingredients.
Stir in the almond milk and egg replacer or applesauce.
Add oil.
Add the additional tablespoons of almond milk if needed.
Batter should be like a thick cornbread type batter.
Oil a loaf pan and pour into pan.
Bake at 350 for 50 to 60 minutes or until a knife comes clean.","url":"https://recipe.bluelayer.org/recipe/14756/agave-cornbread"},{"id":"14733","title":"Dampi's Bakes ( a Caribbean substitute for bread)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the dry ingredients in a bowl reserving 2 oz flour
Add 3/4 cup water and knead into a dough
Add remaining flour and water as little at a time until a smooth dough ball is formed.
sometimes all the water is not necessary
On a clean floured surface make 12 small balls and flatten.
if u want bigger bakes make less balls
Leave covered with a towel for half hr to 45 mins
In a deep thick pot heat 2 cups cooking oil until a sprinkle of flour dropped in bubbles
Fry bakes on medium low heat until desired brown color is obtained.
check frequently turn and brown other side.
NEVER STICK WITH FORK this will make bakes oily USE A SPATULA
As soon as u remove place on 2 sheets of paper towel to absorb oil.","url":"https://recipe.bluelayer.org/recipe/14733/dampis-bakes-a-caribbean-substitute-for-bread"},{"id":"14716","title":"Basic Yummy White Bread","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/14716/basic-yummy-white-bread"},{"id":"14710","title":"Simple Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt","directions":"Cream butter and sugar.
Add flour, mix well.
Roll out and cut into desired shapes, place on parchment paper.
Bake at 350F until pale golden.","url":"https://recipe.bluelayer.org/recipe/14710/simple-shortbread-cookies"},{"id":"14707","title":"Fluffy White Bread","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
sugars, granulated
wheat flours, bread, unenriched
butter, without salt
vital wheat gluten
salt, table","directions":"Measure yeast directly into bread machine pan.
Measure milk into a microwave-safe container.
Add honey and sugar, then microwave until warm (not hot).
Stir to incorporate ingredients.
Pour the warm milk mixture on top of the yeast.
Now let those yeasty beasties enjoy their warm bath while you prepare and mix the rest of the ingredients.
They like warm baths, so take your time!
Measure the bread flour, butter, salt, and vital wheat gluten into a bowl.
Did you take your time?
If not, dance around your kitchen, sing a showtune, or organize a cupboard.
You want the yeast to relax in the pan for around 10 minutes before you put it to work.
Once its ready, add the dry ingredients to the loaf pan on top of the milk mixture.
Pop it into the bread machine, then start it up.
Use the Basic setting, 1-1/2 lb loaf.
I bake mine with a medium crust and it takes 3-1/2 hours.","url":"https://recipe.bluelayer.org/recipe/14707/fluffy-white-bread"},{"id":"14696","title":"Carta di Musica","ingredients":"wheat flour, white, all-purpose, unenriched
semolina, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a mixing bowl, stir 1 cup flour, 1/2 cup semolina and salt together.
In a measuring cup, mix yeast in 1 cup water and stir to dissolve.
Mix liquid with flour mixture to form doughy batter.
Let sit covered overnight in the warmest place in the kitchen.
Place baking tile in oven and preheat oven to 450 degrees F.
Make a well on a work surface with 2 cups flour and 1/4 cup semolina.
Place doughy batter in center and stir in remaining warm water.
Mix well and incorporate flour from edges of well until a dough is formed.
Bring together and knead 10 minutes, until firm and elastic.
Place in a bowl, cover with a towel and let rest 1 hour.
Dough should double in size.
Cut dough into tennis ball-sized pieces and, using a rolling pin, roll out to 12 to 14-inch circles, about 1/8th to 1/4-inch thin.
Place on peel and slide onto oven tiles and bake 2 minutes.
Open oven door and turn over.
Cook 30 seconds more and remove to board.
Bread should be puffed up like a balloon.
Immediately cut around edges with a knife to separate top and bottom layers.
Stack the 2 pieces on a kitchen towel and put a box of cereal on top of them to weigh them down.
Continue this process until all the dough is cut, baked, separated and stacked.
Place each half back into the oven, one at a time, for 15 to 20 seconds, until very crisp.
Store wrapped in a brown paper bag.
They will last three to four weeks in a dry place.","url":"https://recipe.bluelayer.org/recipe/14696/carta-di-musica"},{"id":"14693","title":"Creamy Dill Noodles","ingredients":"egg substitute, powder
butter, without salt
cream, whipped, cream topping, pressurized
spices, garlic powder
dill weed, fresh
delallo, italian seasoned breadcrumbs,","directions":"Cook noodles according to directions on box.
While they are cooking, Melt butter in saucepan.
Add cream, garlic salt, and dillweed.
Drain noodles well, mix with sauce.
Put in heavy serving dish.
Sprinkle crumbs on top.
Broil until lightly brown.","url":"https://recipe.bluelayer.org/recipe/14693/creamy-dill-noodles"},{"id":"14681","title":"Extremely Soft White Bread (Bread Machine)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Put your hot water, yeast and sugar in your bread machine.
Let stand 6-12 minutes depending on the temp of your water.
Your yeast will foam.
Add remaining ingredients.
Use rapid or basic white cycles.
Or bake for 25 minute @ 350.","url":"https://recipe.bluelayer.org/recipe/14681/extremely-soft-white-bread-bread-machine"},{"id":"14677","title":"Whole Wheat Oatmeal Buttermilk Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
salt, table
sugars, granulated
butter, without salt
wheat flours, bread, unenriched
wheat flours, bread, unenriched
oats
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, baking soda","directions":"Fit a kneader blade on a heavy-duty stand mixer.
Proof 1 tablespoon yeast in 3/4 cup warm water with 1 teaspoon sugar for 8-10 minutes or until foamy.
In the stainless steel mixing bowl add in 2 cups EACH white and whole wheat bread flour and the rolled oats; mix slightly to combine with a spoon.
In the microwave warm the buttermilk, butter, 3 tablespoons sugar and 1-1/2 teaspoons salt for about 40 seconds until warm (the butter does not have to melt completely) then pour into the stainless steel mixing bowl with the flour.
After the yeast is proofed, add into the bowl along with the 1/2 teaspoon baking soda and start mixing/kneading adding in more WHITE flour as needed to create a soft semi-sticky dough (because of the oatmeal and whole wheat flour the dough will be more sticky than usual).
Knead for 10 minutes.
Remove the dough to a lightly-floured surface; cover with a clean tea towel and let rest for 10 minutes.
Gather up the dough and knead gently for about 15 seconds with your hands (it will come together nicely).
Generously grease a large bowl with oil.
Place the dough in the bowl, cover with plastic wrap or a clean tea towel and let rise for about 1 hour and 15 minutes (it might take more or less time depending on the temperature of your kitchen, or place in a warmed oven to rise).
Remove and punch down dough.
Place on a floured surface and roll out to about 14x8 inches (does not have to be exact size!
).
Roll up tightly and tuck the sides under to fit the 8x4-inch loaf pan (I just slice off the ends of the dough enough to fit into the pan and pinch the dough together, it makes for a more even loaf).
Cover and let rise for about 30-45 minutes (depending on how warm your kitchen is) in a warm place covered with a clean tea towel.
Bake for about 30 minutes in a 375F oven.","url":"https://recipe.bluelayer.org/recipe/14677/whole-wheat-oatmeal-buttermilk-bread"},{"id":"14672","title":"Cheeseburger Meatloaf","ingredients":"beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
onions, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well.
Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper.
Spread cheese over the meat, leaving a 3/4 inch border around the edges.
Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf.
Press beef in on both ends to enclose the cheese.
Place in a 10x15 inch baking dish.
Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).","url":"https://recipe.bluelayer.org/recipe/14672/cheeseburger-meatloaf"},{"id":"14666","title":"Best Cinnamon Butter","ingredients":"butter, salted
sugars, granulated
sugars, brown
spices, cinnamon, ground","directions":"Make sure butter is at room temperature.
If not, microwave for 20 seconds, taking it out to check it every 5 seconds.
You want it to be soft, not melted.
Using the back of a spoon, mash the butter until it's smooth and creamy.
Add the cinnamon, white sugar and brown sugar to the butter.
Make sure the brown sugar is not in clumps when you add it to the butter.
Mix well, until everything is combined.
Serve chilled or at room temperature on bread or toast.","url":"https://recipe.bluelayer.org/recipe/14666/best-cinnamon-butter"},{"id":"14664","title":"BBQ Meat Loaves","ingredients":"beef, grass-fed, ground, raw
onions, raw
salt, table
spices, pepper, black
delallo, italian seasoned breadcrumbs,
milk, fluid, 1% fat, without added vitamin a and vitamin d
catsup
vinegar, distilled
sauce, worcestershire
spices, chili powder","directions":"Preheat oven to 350F.
Mix beef, onion, salt, pepper, bread crumbs and milk thoroughly, but lightly.
Shape into 4 individual loaves, and arrange in a shallow pan.
Stir ketchup with vinegar, worcestershire sauce and chili powder.
Spoon over loaves.
Bake 45-60 mins basting occasionally with sauce in bottom of pan.","url":"https://recipe.bluelayer.org/recipe/14664/bbq-meat-loaves"},{"id":"14656","title":"Potato Water Bread (Bread Machine)","ingredients":"potatoes, raw, skin
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"In bread machine pan, place all ingredients in the order recommended by the manufacturer.
Select the basic bread setting.
Bake as normal.","url":"https://recipe.bluelayer.org/recipe/14656/potato-water-bread-bread-machine"},{"id":"14648","title":"Rachel Allen's chocolate, toffee and peanut squares recipe","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, canned, condensed, sweetened
oil, corn, peanut, and olive","directions":"Preheat the oven to 180C/160C fan/gas 4.
Line the base of a 20 x 30cm Swiss roll tin with baking parchment.
In a food processor, whiz together the caster sugar, butter and flour for the shortbread base until the mixture resembles coarse breadcrumbs.
Alternatively, rub together the butter and flour in a bowl with your fingertips and stir in the sugar.
Tip into the prepared tin and press down with your hands or a palette knife to level out the mixture.
Place in the oven and bake for about 20 minutes or until golden brown all over, then remove from the oven and allow to cool in the tin.
Once it is cool, spread over the dulce de leche to cover the shortbread, then press the roughly chopped peanuts into it, making sure they are evenly distributed.
Place the milk chocolate in a heatproof bowl set over a saucepan of simmering water and allow to melt.
Remove from the heat and pour over the peanut- studded dulce de leche, allowing it to cool, then leave in the fridge for 1-2 hours to set.
Once set, cut the mixture into squares in the tin and serve.","url":"https://recipe.bluelayer.org/recipe/14648/rachel-allens-chocolate-toffee-and-peanut-squares-recipe"},{"id":"14647","title":"Portuguese White Bread","ingredients":"water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Add all ingredients in order listed into your breadmaker.
Choose the\"basic\" cycle and you're done.
Don't use the\"quick bread\" cycle, as the bread tends to not rise as much.","url":"https://recipe.bluelayer.org/recipe/14647/portuguese-white-bread"},{"id":"14643","title":"Sahara Sand Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select cycle; press Start.","url":"https://recipe.bluelayer.org/recipe/14643/sahara-sand-bread"},{"id":"14623","title":"Home Style White (For the Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
honey
egg substitute, powder
leavening agents, yeast, baker's, active dry","directions":"Combine all ingredients according to your manufactor's directions.
Makes one 1 1/2 pound loaf.
Success Hints: The honey in this recipe makes the loaf prone to a darker crust; use a\"light crust\" setting when possible.
This dough makes great dinner rolls.
During kneading, dough may appear wet.
This is normal.
This recipe may be made using the regular and rapid bake cycles.","url":"https://recipe.bluelayer.org/recipe/14623/home-style-white-for-the-bread-machine"},{"id":"14611","title":"Shortbread Thumbprint Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cornstarch
jams and preserves, apricot","directions":"Preheat oven to 300 degrees (F).
Mix butter, sugar, and vanilla together.
(The Argo recipe says to use an electric mixer for this.
I just mix it well with a spoon.)
In another bowl, use a whisk to blend flour and cornstarch together.
Gradually add dry ingedients to wet ingredients, mixing well after each addition.
(I begin mixing this with a spoon but eventually it is easier to mix and blend together by hand kneading it.)
Roll into 1-inch balls.
Press thumb down into each ball to form a deep little bowl.
Place on parchment lined baking sheet.
(I do this in case I spill jam onto the baking sheet.)
Put a little glop of jam (or jelly) into each cookie bowl.
Try to only half fill each little bowl.
Bake for 25-30 minutes.
Makes about 4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/14611/shortbread-thumbprint-cookies"},{"id":"14603","title":"Dalpuri (Abm)","ingredients":"water, bottled, generic
peas, green, frozen, unprepared
salt, table
spices, cumin seed
spices, pepper, black
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Bring the water to a boil.
Add split peas, lower the heat, and simmer 30 minutes.
Drain peas and puree by hand or in a food processor.
Stir in salt, cumin, and black pepper.
Allow to cool.
Add dough ingredients to your bread machine in the order recommended by its manufacturer.
Process using the dough cycle.
When the dough cycle completes, remove dough and divide into 4 equal parts.
Form each piece of dough into a ball.
Using your fingers, make a large indentation in the center of each ball.
Place 2 tablespoons of filling into each well and pull up the sides of the dough to enclose filling.
Seal by pinching the ends together.
Grease the bottom of a heavy skillet or saucepan and use it to flatten each ball of dough until it forms a round shape less than 1/2 inch thick.
Cook the dalpuri over medium heat in a nonstick or lightly greased frying pan.
Cook 10 minutes per side or until golden brown and cooked through.
Serve warm, sliced into wedges.","url":"https://recipe.bluelayer.org/recipe/14603/dalpuri-abm"},{"id":"14601","title":"Pizza Dough Half White/Half Whole Wheat (Cpk)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Dissolve yeast in the water and set aside for 5 to 10 minutes.
Do not get water above 115, it will kill the yeast and the dough will not rise.
Also, I use filtered or bottled water because the chlorine in tap water can also kill the yeast.
Place dry ingredients in large mixing bowl, make a well in the middle and pour in the liquids, reserving a teaspoon of olive oil.
Use a wooden spoon to combine the ingredients.
Once the intial mixing is done, you can oil your hands and begin kneading the dough.
Knead dough for about 5 minutes or until dough is smooth and no longer sticky.
Lightly oil a bowl and put dough in bowl, wrap cover of bowl with plastic wrap and let dough rise for 2 hours.
It should double in size.
The dough can now be used but will be much tastier if you let it sit in the fridge over night wrapped in plastic.
After removing it from the fridge, let the dough come to room temperature.
Knock it down to get the extra air out and either roll out or stretch by hand, whatever you prefer.
Thick or thin according to your tastes.
Preheat pizza sone to 450-500 for 1 hour.
Top pizza as you like and bake 8-10 minutes or until bubbly and golden brown or according to your individual pizza recipe.","url":"https://recipe.bluelayer.org/recipe/14601/pizza-dough-half-white-half-whole-wheat-cpk"},{"id":"14596","title":"Chocolate hot cross buns recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, powdered
water, bottled, generic
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,
honey","directions":"Sift the flour into a mixing bowl and stir in the salt, yeast, sugar and cocoa powder.
Make a well in the centre of the mixture and add the water.
Bring the ingredients together with a spatula initially, then use clean hands to mix together thoroughly and form a soft dough.
Turn out on to a lightly floured surface and knead for at least 5 minutes until the dough is soft and elastic.
This gives the bread a good springy texture.
Mix in chocolate chips and knead for another minute, before dividing the mixture into 16 even buns.
Arrange on a baking tray, cover loosely with a damp tea towel and leave to prove somewhere warm for 2 hours until the buns almost double in size.
Heat the oven to 200C/180C fan/gas mark 6.
Mix the flour with a little cold water into a paste and spoon into a piping bag.
Pipe a cross on to each bun then bake for 20-25 minutes until well risen and golden.
Brush with the honey while still warm from the oven and allow to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/14596/chocolate-hot-cross-buns-recipe"},{"id":"14583","title":"Homemade Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
butter, without salt
salt, table","directions":"In a mixing bowl combine 300 gram flour yeast sugar and salt.
Mix one minute.
Add water and butter.
Knead until smooth and elastic about 10 minutes.
Place in greased [butter] bowl.
Cover the dough and let rice in warm place about 35 minutes.
After that punch the dough down and make 10 rounds balls.
Cover the balls and allow to rice for 20 minutes.
Now take out each balls in to disk.
use a rolling pin.
[diameter 6 inch thick 1/4 inch]
Cook in frying pan very lightly greased with oil.
Both sides cook until light brown.
Serve hot with curry or your favorite
Enjoy
see my website www.
stellarecipe.
webs.
com www.
recipesrilanka.
blogspot.
com","url":"https://recipe.bluelayer.org/recipe/14583/homemade-flat-bread"},{"id":"14573","title":"Buckwheat Bread Recipe","ingredients":"potatoes, raw, skin
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrups, corn, light
leavening agents, yeast, baker's, active dry","directions":"I do not know whether you have a bread machine, but here is a buckwheat bread recipe from \"Bread Machine Magic\" by Rehberg and Conway.
In the past I have replaced the butter which was in the original recipe with applesauce.
This substitution works fine.
Place all ingredients in the bread pan.
Select Light Crust setting, and press Start.
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cold 1 hour before slicing.","url":"https://recipe.bluelayer.org/recipe/14573/buckwheat-bread-recipe"},{"id":"14570","title":"Absolutely Apricot Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
salt, table
butter, without salt
jams and preserves, apricot
apricots, dried, sulfured, uncooked
water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
salt, table
butter, without salt
jams and preserves, apricot
apricots, dried, sulfured, uncooked
water, bottled, generic","directions":"For all recipes, load ingredients into breadmachine pan according to manufacturer's directions.
Bake on white bread setting unless otherwise indicated.
\"Yeast\" refers to active dry yeast.
Use light crust setting.
Delayed timer mode okay.
From Electric Bread.","url":"https://recipe.bluelayer.org/recipe/14570/absolutely-apricot-bread-recipe"},{"id":"14565","title":"Easy French Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"In a bowl, mix 5 cups of flour, sugar, salt, and yeast.
Stir in oil and water.
Turn onto lightly flour surface and knead for 6-8 minute adding flour as required to form a nice elastic dough.
Let rest for 10 minute.
Divide into 3 and roll into 14 inch long (approx.)
rectangles.
Roll each up jelly-roll fashion style, pinching long edges closed.
Turn ends under and let rise on greased baking sheets for 1 hour.
Put a bowl of hot water on bottom rack of oven and preheat to 400F.
Bake 15 minute.
Take bowl of water out, turn oven down to 350 F and continue baking for another 20 to 25 minute.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/14565/easy-french-bread"},{"id":"14560","title":"Soft Tomato French Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
tomatoes, red, ripe, raw, year round average
water, bottled, generic
spices, basil, dried","directions":"Measure out all the ingredients.
Measure the the canned tomatoes by adding just enough juice to the tomato solids to cover.
Add the water to the tomato, and heat until warm to the touch if it's a cold day.
Put the dry yeast in the yeast compartment of your bread machine.
Put the other ingredients in the main part, and let the machine handle the dough until the end of the 1st rising.
After the 1st rise has finished, deflate the dough lightly, divide and round off each portion.
Place the dough balls seam side down, cover with plastic wrap and a tightly wrung out moistened kitchen towel, and leave to rest for 20 minutes.
After the dough has rested, roll out each portion into a rectangle.
Fold in the top and bottom edges.
Fold in half again, form into a slug shape, and pinch the seams closed securely.
Line up the dough seam side down on a paper-lined baking sheet, and leave to rise (2nd rising).
Using the oven's \"bread-rising\" function, it takes about 25 minutes at 40C.
When the 2nd rising is complet, slash the tops and mist with plenty of water.
Bake in a 210C oven for 20 minutes, and the bread is done.
I doubled the recipe here.
This is the canned diced tomato brand I use.
It has a bit of spice mixed in, so I only used 3 g of salt.
Another tomato bread of mine is.","url":"https://recipe.bluelayer.org/recipe/14560/soft-tomato-french-bread"},{"id":"14544","title":"Anchovy Paste","ingredients":"oil, olive, salad or cooking
delallo, italian seasoned breadcrumbs,
butter, without salt
spices, cinnamon, ground
spices, ginger, ground
spices, pepper, black","directions":"Using a mortar and pestle, pound the anchovies and butter until they resemble a smooth paste.
You could also use a food processor.
Stir in the breadcrumbs, spices and pepper and spoon the paste into a large ramekin.
Cover and chill before serving.","url":"https://recipe.bluelayer.org/recipe/14544/anchovy-paste"},{"id":"14539","title":"Crispy Italian Potato Scallop","ingredients":"delallo, italian seasoned breadcrumbs,
salt, table
potatoes, raw, skin
onions, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325.
Butter shallow 2-quart casserole; set aside.
Combine bread crumbs and salt.
Layer half the potatoes and half the onions in casserole.
Dot with butter and half the reserved bread crumb mixture.
Repeat layering with the remaining potatoes, onions, butter and bread crumbs.
Pour milk over all.
Cover and bake for 45 minutes.
Uncover and bake until potatoes are tender and almost all of the liquid is absorbed, about 50 minutes longer.","url":"https://recipe.bluelayer.org/recipe/14539/crispy-italian-potato-scallop"},{"id":"14511","title":"Date and Walnut Spread","ingredients":"cheese, neufchatel
sugars, powdered
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
nuts, walnuts, english
dates, deglet noor","directions":"In a small bowl beat together the neufchatel cheese, powdered sugar and spices.
In a food processor finely chop the walnuts.
Add chopped nuts to cream cheese mixture then finely chop the dates.
Add in dates and stir with a rubber spatula until blended.
Place mixture into a custard cup, cover and refrigerator until chilled.
Serve with bagels and quick breads for a delicious treat.","url":"https://recipe.bluelayer.org/recipe/14511/date-and-walnut-spread"},{"id":"14490","title":"Easy Carrot Bread in a Bread Maker","ingredients":"carrots, raw
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Wash the carrots well, and grate with the skins on.
Put all the ingredients except for the dry yeast in a bread maker.
Then add the dry yeast into the yeast compartment.
Set the setting for \"standard course\", and just leave the rest to the bread maker.
It's also tasty if you add raisins.
In that case, put 30 - 40 g of raisins to the machine with the other ingredients.","url":"https://recipe.bluelayer.org/recipe/14490/easy-carrot-bread-in-a-bread-maker"},{"id":"14478","title":"Raisin Bread (Lacto)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
raisins, seeded
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Place in bread machine in order recommended by manufacturer and select Light Crust.","url":"https://recipe.bluelayer.org/recipe/14478/raisin-bread-lacto"},{"id":"14469","title":"Honey Wheat Oatmeal Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put into bread pan in the order suggested by your machine's manufacturer: Set the machine for the regular white bread cycle, and if you can adjust the darkness, you don't want this to get too dark.
If you prefer a softer crust, easier to slice for sandwiches, then as soon as you take it out of the pan, put it right into a large plastic bag, and close tightly.
The hot bread will steam the crust and make it very soft.","url":"https://recipe.bluelayer.org/recipe/14469/honey-wheat-oatmeal-bread"},{"id":"14456","title":"Ciabatta a Old Italian Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table","directions":"To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy.
In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour.
Stir 4 minutes, then over bowl with plastic wrap.
Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy.
In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes.
Scrape dough into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours.
(Dough will be sticky and full of air bubbles.)
Turn dough out onto a well-floured work surface and cut in half.
Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long.
Dimple loaves with floured fingers and dust tops with flour.
Cover loaves with a dampened kitchen towel.
Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425*F. (220*C).
Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet.
Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles.
Transfer remaining loaf to front half of stone in a similar manner.
Bake ciabatta loaves 20 minutes, or until pale golden.
Cool loaves on a wire rack.
My Note: * The second time I made the sponge I left it right next to a warm stove top and it rose very quickly and made these HUGE air pockets in my finished product.
I only left this for 4 hours but the taste and texture were FANTASTIC and the sponge almost spilled over the rim of the bowl!
It was a bit difficult to get out of the bowl because of its stickiness but that was to be expected.
For those that thought the sponge needed water, it doesn't.
It will look just like a clump of dough in the beginning but if you leave it you'll be pleasantly surprised with a bubbling, frothy, sticky sponge.
Secondly, I made this recipe cautiously because I expected it to be very difficult to handle, but it was not.
I prepared the sponge two days in advance and kept it in the fridge.
I had no problems with it being too sticky.
I cooked it on a pizza stone and basted with water every 5 minutes for a brown, crunchy crust.
The parchment did burn a little around the edges while baking, but it was reminiscent of an old Italian bakery.
The easiest 'real sourdough' recipe; those without 'aging' of dough lack the genuine ciabatta taste, even though they may get the consistancy right.
This one gets even better with more than one days aging of the 'sponge'.
I have fallen in love with making bread these past few months, and this is the best recipe I have have did, by far.
I have made at least 12 loaves with this, and every time I make it, my friends devour it instantly.
I have modified it a little, though.
I found the original recipe to be too dry for my tastes when it came out of the over, so I tripled the olive oil, and it came out moist and delicious.
Add more oil to the recipe and you're in great shape.
I love this bread!
It was a little involved as far as prep time but it was easy, GOOD, and tasted just like what we had eaten in Florence!
I will make it again.
For 15 people I made 6 loaves with enough left over for dinner the next night.","url":"https://recipe.bluelayer.org/recipe/14456/ciabatta-a-old-italian-bread"},{"id":"14443","title":"Basic Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Put the flour and salt into an electric mixer bowl.
Add butter gradually and process until the mix resembles fine bread crumbs.
Add water and mix to form a dough.
Remove the dough from the bowl and knead until smooth.
Rest the dough for 20 minutes at room temperature before using it.
The flour is about 4 1/2 cups but it is always best to use a scale in this recipe.
Note ~ The dough can be wrapped and shilled for 24 hours or frozen for one month, but always allow the dough to come to room temperature before using.","url":"https://recipe.bluelayer.org/recipe/14443/basic-dough"},{"id":"14441","title":"Filled Shortbread Logs","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325 degrees.
In a large bowl, mix butter, sugar, vanilla and flour until combined.
It will be crumbly but will stay together when formed into shapes.
Divide dough into 4 equal balls.
Form each ball into a log the length of the cookie sheet with a depression in the centre.
They should be long and skinny, about 1-1 1/2 inchs wide.
Bake 12-15 minutes.
When warm, fill with desired fillings (jam or chocolate).
Mix powdered sugar and milk together to create a runny icing.
You may need more milk to get a good consistency.
Using a spoon, drizzle icing over filled shortbread logs.
Cut on the diagonal into pieces once cooled.","url":"https://recipe.bluelayer.org/recipe/14441/filled-shortbread-logs"},{"id":"14435","title":"Artichoke And Cheese Dip Recipe","ingredients":"cheese, mozzarella, low sodium
cheese, parmesan, hard
salad dressing, mayonnaise, regular
artichokes, (globe or french), raw","directions":"Mix ingredients together.
Bake in casserole at 350 degrees for 20 to 30 min or possibly in lightly buttered 3 1/2-qt crockpot on HIGH for about 1 hour.
Serve with broken up French bread or possibly wheat crackers.","url":"https://recipe.bluelayer.org/recipe/14435/artichoke-and-cheese-dip-recipe"},{"id":"14418","title":"Crockpot Peasant Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl or in the bowl of a stand mixer fitted with dough hook attachment, whisk together water, yeast and salt until yeast is dissolved.
Add all of the flours and stir until just combined (do not knead).
Cover bowl with a towel and let it rise until dough rises and flattens, about 2 hours.
Punch down risen dough and divide into 2 equal pieces on a lightly floured surface.
Place one half in a lidded (not airtight) container and place in fridge to bake later.
Dust top of the remaining loaf lightly with flour, then pick it up with your hands and quickly shape it into a ball by stretching the surface of the dough as you turn it.
Place ball in the center of a parchment paper lined crockpot (mine is a 5.5-quart oval).
Turn heat to the highest setting, cover crockpot and let it bake until dough is browned and firm on the bottom and firm to the touch (not mushy or too soft) on the top, anywhere from 1-2 hours.
NOTE: Try your best to not lift the lid until youre pretty sure the bread is done or you risk the dome top collapsing, thereby resulting in a flatter loaf.
Remove bread from crockpot and place it on a baking sheet and under the broiler in your oven for a few minutes until top is golden brown.
Remove it from the oven and place it on a cooling rack to cool completely before slicing.
Recipe adapted from Artisan Bread in Five Minutes a Day.","url":"https://recipe.bluelayer.org/recipe/14418/crockpot-peasant-bread"},{"id":"14410","title":"House loaf recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Weigh the flour and salt into a big bowl.
Measure the water and oil into a jug.
With a fork, stir the yeast into the water.
Empty the jug into the bowl and stir all the ingredients together.
Then knead the dough for 20 minutes (10 minutes in a mixer).
Once you have a smooth and elastic dough nestle it back into the bowl and cover (air tight) and leave it in a warm place to grow to twice its size or for 1 hour (whichever is first).
Then by hand, shape your dough so it fits evenly into a well oiled large loaf tin.
Dust the top of your loaf with a bit of flour and then cover the tin and leave it in a warm place to double in size or for 1 hour (whichever is first).
Meanwhile.. crank up your oven as high as she goes (max 240C).
Slash the top of your loaf and offer it into the HOT oven.
Check it after 10 minutes and turn the oven down a notch (210C)
Take it out when its baked and beautifully golden all over (about 30 minutes) Let the smell of freshly baked bread fill your home and share the joy of a real loaf.","url":"https://recipe.bluelayer.org/recipe/14410/house-loaf-recipe"},{"id":"14407","title":"Fluffy Chewy Soft Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in a bread machine, and turn on the \"bread dough course\"
When it's done, take out the dough, shape into balls, and punch down to let the air out.
Divide into 16 pieces.
(I use a knife for that.)
Line a baking sheet with parchment paper.
Reshape the dough and arrange them on the baking sheet so that they don't touch each other.
Cover with a tightly wrung out kitchen towel, and let it sit for 15 minutes.
Gently press down in the middle of each roll with the back of a knife to make a line.
Put in the oven for 30 minutes at 40C for the second rising.
Preheat the oven to 170C.
In the meantime, dust the tops evenly with cake flour using a tea strainer.
When the oven has heated up, turn down the temperature to 160C, and bake for 17 minutes to finish.","url":"https://recipe.bluelayer.org/recipe/14407/fluffy-chewy-soft-bread"},{"id":"14373","title":"Pebetes Bread (Very Spongy)","ingredients":"water, bottled, generic
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
corn, sweet, white, raw","directions":"MEASURE all ingredients into bread pan according to your manufactures directions.
SET machine for dough cycle, press start and let it work until the kneading process is complete.
Shut machine off and allow dough to rest for 15 minutes.
REMOVE dough to slightly floured surface and cut in 8 pieces.
MAKE cylindrical balls with the pieces and place side by side in a buttered oven tray.
Leave to rise for one hour.
PREPARE cornflour or cornstarch, dissolve the cornflour or cornstarch in cold water add boiling water and leave to cool.
BAKE 10 to 12 minutes at F428 C220.
REMOVE from the oven and paint with the previous prepared cornflour cornstarch mix.
LEAVE to cool on the rack and enjoy.","url":"https://recipe.bluelayer.org/recipe/14373/pebetes-bread-very-spongy"},{"id":"14340","title":"Basic White Bread for Panasonic ABM","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Weigh out flour and add to bread machine pan.
Add rest of ingredients except for yeast.
Add yeast to yeast receptacle.
Choose rapid bake cycle and medium loaf.","url":"https://recipe.bluelayer.org/recipe/14340/basic-white-bread-for-panasonic-abm"},{"id":"14330","title":"Iz's Easy French Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"All measurements are by weight.
If you don't have a scale, here are alternative measurements:
Bread flour - 3 cups
Salt - 2 1/2 teaspoons
Yeast - 1/4 oz package of Rapid Rise Yeast (If you use this type, you will NOT have to mix with warm water first.)
Water - 1 1/2 cups
Ok, now for the bread.
Put the flour in a bowl.
Add the salt and mix thoroughly.
Add yeast and mix thoroughly.
Add water and mix until incorporated.
(Your hands will work fine for this.)
Cover the bowl and let rise for for 20 minutes.
Fold the dough:
Scrape dough into floured surface.
Pick up top edge and stretch/pull/fold the dough down about 2/3 and pat down.
Pull the bottom edge up to the top of the fold and pat.
Pull one side over 2/3 and pat.
Pull other side to the edge of the fold and pat.
Place back in bowl and cover.
Allow to rise another 20 minutes.
Fold dough again.
Notice that the gluten is starting to develop nicely and the dough is smoothing out.
Allow to rise another 20 minutes.
Fold one last time.
Notice the gluten has developed further.
This is how we get away without a mixer or kneading the dough a lot.
(Actually, kneading/mixing french too much makes for poorer bread.)
Allow to rise for 2 hours.
This is a good time for that nap you've been wanting.
Divide the bread.
This will make 28 ounces of dough.
Which is about 10 rolls, 2 baguettes, 3 boules, or 1 sandwich loaf.
Today I will be making some rolls, a boule, and and will figure some other shape for the rest, maybe a peasant/batard sort of thing.
So that's three pieces of dough: 1/2, 2/3 of the other half, and the scrap.
Ball or boule the pieces of dough, place on a floured surface, cover and allow to rise for 40 minute.
Cut the rolls into 5 pieces, shape into balls, place on a cornmeal dusted cookie sheet.
(DO NOT use cornmeal mix, it has baking powder, flour, and salt added and will burn.
You can use rice flour if cornmeal is not available in your area.)
Ball up the boule now and place on a heavily cornmealed surface.
Shape the scrap too.
Cover and allow to rise until doubled.
This will depend on the temp in your kitchen, but will be around 1 hour for the boule, 40 minutes or so for the scrap, and 25 minutes for the rolls.
The temperature today here is 87F, so I won't be waiting that long.
Preheat oven to 450F.
Preheat a baker's stone or cookie sheet as well.
Just put it in and turn it on.
If you use a cookie sheet, you will need to watch for burning with the boule and scrap.
For those of you that didn't check out my profile, I live off grid.
For now, my oven consists of a Coleman camp stove with a Coleman camp oven.
I'm putting up pics so you can see that even with meager equipment, you can make good bread.
Slice the top of the rolls with a knife or razor blade and bake until brown, or an internal temp of 180F - 200F
Slice, or score, the tops of the boule and scrap, use a turner to transfer to the stone and bake until hollow sounding when thumped on the bottom, or 200F internal temp.
Cool on a wire rack.
If you can wait....","url":"https://recipe.bluelayer.org/recipe/14330/izs-easy-french-bread"},{"id":"14315","title":"Oatmeal Bread (ABM)","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
sugars, brown
salt, table
wheat flours, bread, unenriched","directions":"Spread the rolled oats in a shallow baking pan.
Bake in a 350F oven for 15-20 minutes, or until light brown, stirring occasionally.
Cool slightly.
Add ingredients to the machine according to the manufacturer's directions, adding the oats with the flour.
Use either the Whole Grain cycle, or Basic White Bread cycle.","url":"https://recipe.bluelayer.org/recipe/14315/oatmeal-bread-abm"},{"id":"14296","title":"Gourmet's Welsh Rabbit","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
spices, pepper, red or cayenne
spices, paprika
butter, without salt
alcoholic beverage, beer, regular, all","directions":"Combine cheese and next four ingredients; set aside.
In medium saucepan, melt butter, then add beer.
When well-mixed, and back up to temperature, slowly begin adding in cheese mixture, 1/4-cup at a time, stirring well after each addition.
Serving suggestions: fondue-style; on thickly-sliced, toasted, day-old bread (traditional); serve on the bread, then top with a poached egg and diced bacon (Yorkshire rabbit).","url":"https://recipe.bluelayer.org/recipe/14296/gourmets-welsh-rabbit"},{"id":"14282","title":"High Fiber Bran Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola
molasses
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in order in Bread Machine.
Select the whole wheat or whole grain setting.","url":"https://recipe.bluelayer.org/recipe/14282/high-fiber-bran-bread"},{"id":"14266","title":"Creamy Brick Spread","ingredients":"cheese, parmesan, hard
cheese, parmesan, hard
spices, pepper, black","directions":"Combine Brick cheese, cream cheese and hot pepper sauce; blend until smooth.
Spread on cocktail rye or pumpernickel bread or crisp crackers or bagel chips.
Warm in microwave oven if desired.","url":"https://recipe.bluelayer.org/recipe/14266/creamy-brick-spread"},{"id":"14256","title":"Homemade Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
seeds, flaxseed
water, bottled, generic","directions":"Spray two 9 x5 loaf pans with nonstick cooking spray.
Mix flours, yeast, and flax seeds.
Add water and mix well.
Separate dough and pour into prepared pans.
Find a warm spot and cover pans with a damp, clean dish cloth.
Let dough rise for approximately 2-3 hours or until dough is about level with top of pan.
Preheat oven to 450 degrees F. Bake risen dough for 30 minutes.
Remove loaves from pan and bake another 15 minutes directly on rack.
Store leftovers in secure cover wrapping for up to 1 week.
Recipe adapted from Make the Bread, Buy the Butter by Jennifer Reese.","url":"https://recipe.bluelayer.org/recipe/14256/homemade-bread"},{"id":"14253","title":"Honey Spelt Bread Machine Bread","ingredients":"water, bottled, generic
salt, table
oil, canola
honey
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Put the ingredients into your machine in the listed order.
Choose setting on bread machine: light crust, 1.5 pound loaf, either the rapid wheat or whole wheat settings work just fine, depending on how much time you have.
After the flour has been added, make a depression in the flour to hold the yeast until mixing begins.","url":"https://recipe.bluelayer.org/recipe/14253/honey-spelt-bread-machine-bread"},{"id":"14245","title":"Garlic Shrimp Casserole","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
cream, fluid, heavy whipping
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
bread crumbs, dry, grated, plain","directions":"Preheat oven to 350 degrees F.
In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes.
Add the cream and the red pepper flakes.
In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp.
Then pour the cream mixture over it.
Top with the toasted panko and place in the oven for 45 minutes.
Cool for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/14245/garlic-shrimp-casserole"},{"id":"14244","title":"American Sandwich Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
honey
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Mix milk, water, butter, honey and yeast together.
Combine 3 1/2 cups flour and salt in bowl of stand mixer.
Gradually add milk mixture to flour.
Increase mixer speed to medium, mix for 10 minutes, until dough is smooth.
(You may need to add extra flour to get dough to the right consistency.
I always do.
).
Turn dough out onto floured surface, knead briefly to form a small, round ball.
Place dough in a greased bowl, turn to coat.
To Proof: Original recipe suggests while you are making the dough, heat an oven to 200 for 10 minutes, then turning off.
Place bowl covered with plastic wrap in oven to proof.
However, I cover with a towel and use my warming burner.
Let rise 40 - 50 minutes, or until doubled in size.
Turn onto floured work surface, gently roll dough into a 1 x 9 inch rectangle.
Roll the short side into a tight cylinder.
Pinch the seams closed.
Place the seam-side down in a greased 9x5-inch loaf pan.
Cover with plastic wrap or towel; set in a warm spot until the dough almost doubles in size, 20-30 minutes.
Preheat oven to 350.
Placing a glass dish with boiling water inside.
Bake 40 -50 minutes or until an instant-read thermometer reads 195.
Brush with melted butter, cool on wire rack.
To freeze: Cool completely, cover with plastic wrap or foil.
Place in freezer bag.
Thaw on counter overnight.","url":"https://recipe.bluelayer.org/recipe/14244/american-sandwich-bread"},{"id":"14234","title":"Health Grain Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
carrots, raw
raisins, seeded
seeds, sunflower seed kernels, dried
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat germ, crude
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/14234/health-grain-bread"},{"id":"14231","title":"Orange Oat Cornmeal Bread 1.5-Pound","ingredients":"water, bottled, generic
water, bottled, generic
orange juice, raw
honey
orange juice, raw
butter, without salt
wheat flours, bread, unenriched
oats
cornmeal, degermed, unenriched, yellow
salt, table
wheat flours, bread, unenriched","directions":"Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
Select Basic/White cycle.
Use Medium or Light crust color.
Do not use delay cycles.
Remove baked bread from pan, and cool on wire rack.
Serving Size: 1 slice.
1 Slice: 180 Calories (25 calories from fat); 3g fat (1g saturated); 0mg cholesterol; 270mg sodium; 35g carbohydrate (2g dietary fiber); 5g protein.","url":"https://recipe.bluelayer.org/recipe/14231/orange-oat-cornmeal-bread-1-5-pound"},{"id":"14225","title":"Cranberry Orange Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
egg substitute, powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
orange juice, raw
vanilla extract
orange juice, raw
bananas, raw
cranberries, dried, sweetened","directions":"In a large bowl, mix together the flours, sugar, baking powder and salt until well combined.
Set aside.
In a separate bowl, mix eggs, applesauce, orange extract, vanilla extract, orange zest and bananas.
Stir banana mixture into the flour mixture.
Then add cranberries.
Stir carefully.
Pour the batter into a greased loaf pan and bake for approximately one hour at 350 degrees F. Or you can use 3 mini loaf pans and bake for 30 minutes.
Bread is done when a toothpick inserted into the loaf comes out clean.
Makes 18 slices, approximately 6 slices per mini loaf.
Calories per slice: 80, Fat: .02, Sodium: 144, Potassium: 75, Carbs: 18, Fiber: 1.3, Sugar: 8, Protein: 1.9","url":"https://recipe.bluelayer.org/recipe/14225/cranberry-orange-banana-bread"},{"id":"14189","title":"Saffron Honey Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
honey
spices, saffron","directions":"In a large bowl, combine 1 cup whole wheat flour, 3/4 cup bread flour, all the yeast and 1 1/4 cups water.
Stir well and let stand, covered, for 4 hours.
Warm remaining 1/4 cup water and dissolve saffron in it.
Add to flour mixture, along with remaining whole wheat flour, salt and honey.
Gradually add the remaining bread flour, mixing until the dough comes away from the sides of the bowl.
Turn bread out onto a lightly floured surface and knead until elastic and smooth, 4-5 minutes.
Place bread in a clean bowl to rise, covered, for an additional 30 minutes.
Shape dough into a ball and place on a lined baking sheet.
Dust with flour, cover with a clean dish towel and let rise for 1 hour.
Meanwhile, preheat your oven to 425F.
Slash loaf with a sharp blade and bake for 25-30 minutes, until the loaf is a dark gold and the bottom sounds hollow when tapped.
Let cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/14189/saffron-honey-bread"},{"id":"14185","title":"Buttermilk, Oat and Honey Bread","ingredients":"water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, flaxseed
vital wheat gluten
wheat flours, bread, unenriched","directions":"Put ingredients on bread machine in the order your machine manual suggests( I use the order listed above).
Set the machine to the whole wheat cycle, and set crust color to light(trust me on this, the honey in the dough browns really easily.)
This recipe makes a 2 lb loaf.
Let her rip!
During the kneading cycle, check the consistency of the doughball-it should be smooth, and when you touch it, you should not come away with any dough residue on your fingers.
If its too dry, add water 1 tablespoon at a time.
If its too wet, add flour 1 tablespoon at a time.","url":"https://recipe.bluelayer.org/recipe/14185/buttermilk-oat-and-honey-bread"},{"id":"14183","title":"Raspberry and White Chocolate Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,
jams and preserves, apricot","directions":"Preheat oven to 350 degrees F. Line your baking tray with parchment paper.
Using a hand mixer, cream the butter and icing sugar together for a couple of minutes.
Add the vanilla and salt and continue to mix until fully incorporated.
Add the flour gradually until your mixture has formed a dough.
Sprinkle some flour onto your surface and roll out the dough until it is about 18 inch thick.
Cut out your cookie shapes with a cookie cutter.
On half the cookies, cut out a smaller heart shape in the center.
Place cookies on baking tray and place tray in the refrigerator to chill while the oven is preheating.
Bake the cookies 8 minutes or until edges are slightly browned.
On the cut-out cookies, sprinkle a layer of icing sugar on top.
Once the cookies are cooled, melt the white chocolate.
Then spread a layer of melted white chocolate on the full cookies (ones that are not cut out).
Let the chocolate set slightly for 510 minutes.
Spread a layer of raspberry jam on top of the chocolate.
Place the cut-out cookies on top.
Be careful not to smudge the icing sugar.","url":"https://recipe.bluelayer.org/recipe/14183/raspberry-and-white-chocolate-shortbread-cookies"},{"id":"14182","title":"Johnson Family Cinnamon Rolls","ingredients":"water, bottled, generic
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
spices, cinnamon, ground
butter, without salt","directions":"Place the water, oil, dry milk powder, 3 1/2 tablespoons sugar, salt, flour, and yeast into a bread machine in the order recommended by the manufacturer.
Run the machine on the Dough cycle.
At the end of the cycle, remove the dough and place it on a floured work surface.
Mix 1/3 cup of sugar with the cinnamon in a bowl, and set aside.
Spray a 9x13 inch pan with cooking spray.
Roll the dough out into a 10x15 inch rectangle.
Spread the softened butter over the dough and sprinkle evenly with the sugar-cinnamon mixture.
Roll up the dough from the long side into a tight roll.
Cut the roll into 12 slices about 3/4 inch thick and place the slices into the prepared baking pan with the rolls barely touching each other.
Cover with a cloth, and let rise in a warm place until doubled, 30 to 60 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake the rolls in the preheated oven until the tops of the rolls are golden brown, 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/14182/johnson-family-cinnamon-rolls"},{"id":"14176","title":"Liptoi Cheese Spread","ingredients":"cheese, cottage, creamed, large or small curd
butter, without salt
spices, paprika
mustard, prepared, yellow
spices, caraway seed
capers, canned
onions, raw
cream, sour, cultured","directions":"Mix butter with cottage cheese to blend well.
Add remaining ingredients.
Mix well again.
Refrigerate for a minimum of 3 hours so that it becomes firm.
Serve as a mound with dark bread (and beer if desired).","url":"https://recipe.bluelayer.org/recipe/14176/liptoi-cheese-spread"},{"id":"14174","title":"My Favorite Vegan French Toast Recipe","ingredients":"cornstarch
leavening agents, yeast, baker's, active dry
sugars, powdered
salt, table
seeds, chia seeds, dried
spices, cinnamon, ground
syrup, maple, canadian
lemon juice, raw
soymilk, original and vanilla, unfortified
vanilla extract","directions":"Mix all dry ingredients together thoroughly.
Add lemon juice to soymilk and allow for it to sour for five minutes(makes a vegan buttermilk).
Mix wet into dry ingredients.
Soak each bread(stale, fresh, or oven dried)side for one minute each.
Heat pan to medium, coat with 1 teaspoon or so of Earth Balance.
Cook pan side for 1 minute and meanwhile dust face-up side with cinnamon.
Then flip the toast a little prematurely, so that you can \"unstick\" and dust.
I flip and cook each side, a total of two times each.
Yummy.","url":"https://recipe.bluelayer.org/recipe/14174/my-favorite-vegan-french-toast-recipe"},{"id":"14171","title":"Malted Brown Bread","ingredients":"beverages, ovaltine, classic malt powder
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Add the yeast to about a third (200ml) of the warm water.
Leave to froth up in a warm place.
Meanwhile, mix the flour and sea salt together.
If the flour has been stored in a cold place, warm slightly then pour the yeasty liquid into the flour, followed by the oil, and gradually add all the remaining water.
Knead well for about 10 minutes to a polished, silky soft dough.
Cover with a damp linen cloth and allow to stand for 20 minutes.
Meanwhile, preheat the oven to 220C /428F / Gas Mark 7.
Warm the 2 baking trays or 3 small flower pots (about 5 1/2\" diameter) then lightly oil.
Divide the dough into 2 (for trays) or 3 (for flower pots) equal pieces, knead out the air and place on the trays/in flower pots.
Recover with the damp linen cloth and leave to rise in a warm, draught-free place (about 80F is ideal) for about 3/4 hr until the dough has doubled in size.
Bake for 35 - 40 minutes.
Turn out the bread and tap the bottom.
If it sounds hollow - the bread is cooked.
If knocking the bread produces a dull thud - return it to the oven, turned upside down for a little longer.","url":"https://recipe.bluelayer.org/recipe/14171/malted-brown-bread"},{"id":"14170","title":"Macadamia Nut Crust","ingredients":"nuts, macadamia nuts, raw
delallo, italian seasoned breadcrumbs,
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"In a medium mixing bowl, combine the nuts, panko, sugar, flour and salt.
Add the melted butter and stir to combine.
Press the mixture into the bottom of a 9 or 10 cake, pie or springform pan as a crust for a cheesecake or cream pie.
Bake according to instructions for cheesecake or pie.
If baking for a precooked pie filling, preheat the oven to 375.
Place on the center rack of the oven and bake for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/14170/macadamia-nut-crust"},{"id":"14158","title":"Easy Rye Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
beverages, ovaltine, classic malt powder
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
spices, caraway seed
oil, olive, salad or cooking","directions":"Weigh out ingredients for the starter in your mixing bowl and whisk together.
They should be the consistency of pancake batter.
Measure out the remaining bread flour into the mixing bowl with starter (on top of starter).
Make two wells in the dry bread flour, add the salt and caraway seeds in one, the yeast in the other.
Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-4 hours.
The yeast will become active during this time.
Measure out vegetable oil and reserve until ready for use.
After the preliminary ferment, add oil to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
Knead into a ball (1 minute) and place into a dough riser lightly coated with oil.
Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
Preheat oven with a pizza stone to 450F Be sure that the stone and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
Turn bread dough out onto a lightly floured countertop and divide into two pieces.
Form loaves and place them on a sheet of parchment paper that is roughly the same size as your pizza stone.
Cover** and let rise for 45-60 minutes.
After rising, slash the tops of the loaves using a serrated knife.
Place the rolls in the oven using a pizza peel.
*** At the same time, put a cup of ice on the cookie sheet to humidify your oven.
Bake at 450 F for 15 minutes.
Reduce heat to 400 F and continue baking for another 40 minutes.
If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
Cool on wire racks and enjoy!
*If you are not ready to form the loaves after the first rise, you can punch the dough down and let it rise again until doubled in size.
**I use a plastic storage container that is designed to store things under my bed.
It is the perfect size and keeps my dough safe from cats, dogs and other critters.
***An inverted cookie tray works in a pinch.
****If smaller loaves are desired, divide dough into four pieces and reduce baking time by 10 minutes.","url":"https://recipe.bluelayer.org/recipe/14158/easy-rye-bread"},{"id":"14155","title":"Doppelbock Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
alcoholic beverage, beer, regular, all","directions":"Heat the oven to 350.
Grease a 9-by-5-inch loaf pan with a little oil or butter.
Whisk together the flours, cornmeal, baking powder, sugar and salt.
Add the oil or butter and beer, and stir just until everything is combined.
Pour into the loaf pan and bake until the loaf is nicely browned and a toothpick inserted into the center of the loaf comes out clean, 45 to 60 minutes.
Cool on a rack for 15 minutes before removing from the pan and serving.","url":"https://recipe.bluelayer.org/recipe/14155/doppelbock-bread"},{"id":"14151","title":"Baked Parmesan Chicken Strips","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
spices, basil, dried
spices, thyme, dried
spices, onion powder
spices, pepper, black","directions":"Preheat oven to 400.
Cut chicken breasts into strips.
Combine skim milk and frozen egg substitute, beating well.
In separate bowl, combine toasted breadcrumbs, Parmesan cheese, basil, thyme, onion powder, and pepper.
Dip each chicken strip in liquid mixture and dredge in crumb mixture.
Place on baking sheet coated in cooking spray and bake at 400 for 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/14151/baked-parmesan-chicken-strips"},{"id":"14136","title":"Blue Cheese Dip - Thick and Tangy Gourmet Blue Cheese Dip","ingredients":"cheese, blue
fresh red onions,
oil, olive, salad or cooking
lemon juice, raw
vinegar, red wine
spices, garlic powder
mustard, prepared, yellow
spices, pepper, black
parsley, fresh","directions":"Crumble cheese in 9-inch pretty deep well soup plate or a crockware pie pan (A pretty pie pan will be just fine too!
).
In food processor, combine onion, olive oil, lemon juice, vinegar, garlic, mustard, and pepper--pulse to blend.
Pour over cheese and sprinkle with parsley.
Let stand, at room temperature, 2 hours.
Serve with toasted french bread slices and/or vegetables.","url":"https://recipe.bluelayer.org/recipe/14136/blue-cheese-dip-thick-and-tangy-gourmet-blue-cheese-dip"},{"id":"14133","title":"Beer Bread Spread","ingredients":"cheese, parmesan, hard
cheese, parmesan, hard
spices, garlic powder","directions":"Soften Cream Cheese.
Mix cheese in a mixer.
Add Garlic.
This is amazing on beer bread or everything bagels.","url":"https://recipe.bluelayer.org/recipe/14133/beer-bread-spread"},{"id":"14129","title":"Quick and Easy Potato Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour and baking powder into a bowl.
Rub in the butter until the mixture resembles fine bread crumbs.
Stir in the sugar and mashed potato.
Add enough milk to bind to a soft but not sticky dough.
Turn out the dough onto a floured surface and knead lightly until blended.
Roll out until 1/2-inch thick and cut into rectangles.
Place the rectangles on a buttered baking sheet and bake in a 425* oven for 12-15 minutes, until risen and golden.
Leave to cool on a wire rack.
Serve on the day made.
Note: You can also make these rolls as triangles.
Instead of rectangles as here, cut 12 triangles from the dough.","url":"https://recipe.bluelayer.org/recipe/14129/quick-and-easy-potato-rolls"},{"id":"14123","title":"All-Bran Brown Bread","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Mix all-bran, milk, molasses and sugar.
Add sifted ingredients.
Mix well and bake in loaf pan at 375F for 1 hour.","url":"https://recipe.bluelayer.org/recipe/14123/all-bran-brown-bread"},{"id":"14115","title":"Kathy's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Blend flour and sugar together completely.
Cut in softened butter until mixture resembles small peas.
Knead until smooth.
Pat mixture into an ungreased glass pan.
Cut into small serving pieces and prick with fork.
Bake at 325 degrees for 30 minutes or until golden brown.
Immediately upon removing from oven, cut through the original lines for serving pieces.
Cool on wire rack before removing fmor pan.","url":"https://recipe.bluelayer.org/recipe/14115/kathys-shortbread"},{"id":"14088","title":"Reduced Fat Chocolate Zucchini Bread","ingredients":"squash, summer, zucchini, includes skin, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
egg substitute, powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
cocoa, dry powder, unsweetened
salt, table
spices, cinnamon, ground","directions":"In a mixing bowl, beat egg beaters, apple sauce, butter, sugar and vanilla.
Stir in zucchini.
Combine dry ingredients and mix well.
Pour into two greased 8x4x3-inch loaf pans.
Bake at 350F for 1 hour or until bread tests done.
Makes 2 loaves.","url":"https://recipe.bluelayer.org/recipe/14088/reduced-fat-chocolate-zucchini-bread"},{"id":"14073","title":"Brown Sugar Petticoats Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
sugars, granulated","directions":"In a bowl, mix flour and brown sugar.
Cut butter into chunks and add in to bowl.
With a pastry blender, cut butter till mix is crumbly and no large particles remain.
Press dough with your hands to create a ball, then pat proportionately in an 8- or possibly 9-inch-wide cake or possibly cheesecake pan with removable rim.
With the tines of a fork, make impressions around edge of dough.
Then pierce surface of cookie all over.
Bake in a 300 degree oven till slightly darker golden, about 40 min.
While warm, remove pan rim and cut cookie into 12 to 16 wedges.
Sprinkle with granulated sugar.
Cold on a rack.
Serve, or possibly store airtight up to 1 week.
Freeze to store longer.
This recipe yields 12 to 16 cookies.
Comments: As a child, Anne Gripenstraw loved this buttery shortbread as cutout cookies she could decorate with her friends.
Now, as a busy mother to 10-month-old Henry, she bakes the dough as a single round, then quickly cuts the hot cookie into wedges - petticoats.
Yield: 12 to 16 cookies","url":"https://recipe.bluelayer.org/recipe/14073/brown-sugar-petticoats-recipe"},{"id":"14072","title":"Artisan Boule Bread","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mixing and Storing the Dough:.
Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
In large plastic storage container (with lid) mix together the flour, yeast and salt.
Add all the liquid at once and mix with a wooden spoon.
If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together.
Note: kneading isn't necessary.
When everything is uniformly moist without dry patches your mixing is complete.
This should take only a few minutes.
The dough will be wet and loose enough to conform to the shape of its container.
Cover with a lid (not airtight) that fits well on the container.
Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature.
Longer rising times, up to about 5 hours, will not harm the result.
You can use a portion of the dough anytime after this period.
Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature.
So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf!
Dough may be stored in the refrigerator for up to 10 days.
To bake Boule (Round Loaf):.
First, prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking (or use parchment paper).
With wet hands, pull up one end of the refrigerated dough.
Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand.
Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off.
The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking.
The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
Now it's decision time, which method to use for baking.
COVERED POT METHOD:.
Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 60 - 90 minutes.
About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 450 degrees.
Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
Carefully remove pot from oven and remove lid.
Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
Cover pot and place in oven.
Reduce oven temperature to 425 degrees and bake covered for 20 minutes.
Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 10 to 15 minutes longer.
Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
BAKING ON GRILL:.
First make a 'pillow' of aluminum foil and place in the bottom of the pot.
This prevent the bottom from burning.
To assure that the bottom does not burn, I also place the pot on a heat diffuser.
Preheat the grill and pan to 450 degrees .
.
.
from here follow the oven directions above.
BAKING ON STONE::.
Place the shaped ball on the prepared pizza peel (or parchment paper), cover and allow to rest 60 - 90 minutes.
Place a baking stone on the lowest rack of the oven.
Place an empty broiler tray (I use my cast-iron skillet) on an oven shelf, making sure it will not interfere with the rising bread as it bakes.
Preheat oven to 450 degrees 20 minutes before baking.
Spray top of dough with cold water (which allows a knife to slash through the dough without sticking).
Use a serrated bread knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern onto the top.
Slide the loaf off the pizza peel onto the preheated baking stone using a quick, forward jerking motion.
If using parchment just lift off peel and place on stone.
Pour 1 cup hot water into the broiler tray and close oven door to trap steam.
Bake about 30-35 minutes, or until the crust is nicely browned and sounds hollow when tapped.
The loaf will crackle, or \"sing,\" when initially exposed to room-temperature air.
Allow to cool on a wire rack for best flavor, texture and easy slicing.
Store remaining dough in the refrigerator in your lidded container and use during the next 10 days.
Additional ideas on how to use this recipe:.
Pita Bread: Recipe #310219.
Lavash: Recipe #310451.
Flatbread: Recipe #TBA.","url":"https://recipe.bluelayer.org/recipe/14072/artisan-boule-bread"},{"id":"14051","title":"Seeded Whole Wheat Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
syrup, maple, canadian
orange juice, raw
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
seeds, flaxseed
seeds, sesame seeds, whole, dried","directions":"Combine the ingredients in the order listed, except the flax seed and sesame seed.
Select whole grain setting, 2 lbs loaf.
At \"add ingredient\" beep, add flax and sesame.","url":"https://recipe.bluelayer.org/recipe/14051/seeded-whole-wheat-bread"},{"id":"14041","title":"Yummy Ice Cream Bread","ingredients":"ice creams, vanilla
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease and flour an 8x4-inch loaf pan.
Mix ice cream and flour together in a bowl just until moistened; spread into the prepared pan.
Bake in the preheated oven until cooked through, 35 to 40 minutes.
Enjoy warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/14041/yummy-ice-cream-bread"},{"id":"14035","title":"Pork Tenderloin With Mustard Sauce Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, ginger, ground","directions":"Preheat oven to 350 degrees.
Rub pork tenderloin with grnd ginger and place in shallow baking pan.
Bake 30 to 40 min or possibly till tender.
Combine sauce ingredients.
During last 10 min of cooking, brush with sauce.
When tenderloin is done, remove from oven and brush with sauce again.
Cold completely.
After meat has been cooled, place meat and sauce in a plastic bag and seal.
Chill at lest 2 hrs or possibly overnight.
Slice paper thin.
Serve with crackers or possibly warm French bread and mustard and kiwi fruit and mandarin oranges.","url":"https://recipe.bluelayer.org/recipe/14035/pork-tenderloin-with-mustard-sauce-recipe"},{"id":"14016","title":"Graham Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, cider
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
molasses
leavening agents, baking soda
salt, table","directions":"Combine milk and cider vinegar; let stand 5 minutes.
Blend all ingredients together until thoroughly combined either by hand or using a heavy duty mixer.
Pour batter into 2 greased and floured 9x5-inch loaf pans.
Bake at 350F for 30-35 minutes until a wooden pick inserted near the center comes out clean.
Cool in pan 10 minutes before removing to rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/14016/graham-bread"},{"id":"14000","title":"Oatmeal Spelt Brown Bread","ingredients":"oats
water, bottled, generic
butter, without salt
water, bottled, generic
salt, table
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"In a medium bowl, combine oats and boiling water.
Let cool to lukewarm.
Add butter, warm water, salt and molasses.
Stir and pour into bread bucket.
Add both flours and yeast.
Start machine on dough cycle.
(Or use whole grain cycle and disregard step 4.
).
When cycle ends, dump out dough on floured board.
Knead several times and place in greased loaf pan.
Let rise in warm place until doubled.
Bake at 375 degrees F for 20-30 minutes.","url":"https://recipe.bluelayer.org/recipe/14000/oatmeal-spelt-brown-bread"},{"id":"13995","title":"Bagels (Breadmaker)","ingredients":"water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Set for dough cycle.
Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine.
Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine.
Divide the dough into the appropriate number of pieces.
Each piece should be rolled into a rope and made into a circle, pressing the ends together.
You may find it necessary to wet one end slightly to help seal the ends together.
Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes.
Meanwhile, bring to a slight boil in a \"nonaluminum pan\", (cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side.
Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet.
Bake in a preheated 550 degree oven for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/13995/bagels-breadmaker"},{"id":"13985","title":"Tofu Bagels with Honey & Milk","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
honey","directions":"Press the tofu to drain out the excess water for about 30 minutes.
Just leave it to drain because you don't have to be careful about it.
In a bowl, add in everything from the flour down to the salt and have it on standby.
(Keep the salt and yeast separated.)
Pour in the yeast and then the tofu that's been warmed up a bit in the microwave!
Knead with your hands using the natural heat from it.
(It should take about 10 minutes.)
When you are done kneading it by hand, cover it with a tightly wrung out damp towel and then let the dough rest for 10-15 minutes.
While you are waiting, start to preheat your oven to 400F (200C).
Then in a frying pan, add in the honey and then boil in plenty of water.
Next take the dough and divide it then form the dough into bagel shapes.
This time you can make it into heart shapes or the standard round shape.
Let each side of the dough sit in the boiling water for 30 seconds and then bake it for 15-17 minutes and it's done!
How to make the heart shape I divided the dough into three portions and rolled out the dough slightly with a rolling pin.
While leaving just the top uncut, cut most of the dough in half with a kitchen knife.
Bring the two cut ends together and seal the seam tightly.
Now form the dough into a heart shape.
Anyway, I guess you could say that \"closing the seam nice and tightly\" is the ultimate rule of making these tofu bagels.
If it expands and loses the heart shape it's a little depressing, so don't fail to close the seam tightly.
I baked these.
Two heart shaped ones and one regular one.
This regular tofu bagel had a heart-shaped hole in the center!
Check it out for tips.
I made them with matcha too!
Check out.","url":"https://recipe.bluelayer.org/recipe/13985/tofu-bagels-with-honey-milk"},{"id":"13983","title":"Easy, Homemade White Bread Rolls","ingredients":"wheat flours, bread, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in a bowl and whisk.
Put ingredients in a heat proof dish and microwave (500W) for 40 seconds until about body temperature.
Then stir this milk mixture well and add dry yeast.
Allow the yeast to soak.
Now pour the milk mixture gradually into the bowl with the flour.
Using a rubber spatula, mix with a cutting motion.
It should combine easily.
Form the dough into a ball and wrap with plastic wrap.
Microwave (200W - low, defrost program) for 30 seconds.
Now leave the dough in a warm place for about 15 minutes.
When it swells to double its original size, roll it gently to remove air.
Divide into 6 portions like in this picture.
If it is too sticky, dust on some extra flour.
Bring the 3 corners of each triangular portion into the middle.
Folding them so as not to allow any air inside.
Tip: Bring corners into middle by stretching the surface and make a round shape.
Place folded side down.
Wrap them with plastic wrap again, and microwave (200W) for 30 seconds.
Then cover with a damp kitchen towel.
Use the bread rising program or leave in a warm place (around 35C) for about 15 minutes.
Meanwhile preheat the oven to 180C.
Once the dough rises, sprinkle flour on the top of the rolls using a strainer.
Lower the oven to 160C and bake.
Cool on a wire rack.
Please adjust baking temperature and time depending on your own oven.
They are so soft just after baking.","url":"https://recipe.bluelayer.org/recipe/13983/easy-homemade-white-bread-rolls"},{"id":"13962","title":"Maple Shortbread Cookies","ingredients":"butter, without salt
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat an oven to 350 degrees F (175 degrees C).
Beat the butter and maple syrup together with an electric mixer in a large bowl until smooth.
Stir the flour and salt together in a separate bowl; gradually mix the flour mixture into the butter mixture until just incorporated.
Form the mixture into walnut-sized balls; flatten gently and arrange onto a baking sheet.
Bake in the preheated oven until lightly browned, 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/13962/maple-shortbread-cookies"},{"id":"13961","title":"Homemade Pizza Dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Sift the flour.
In a mixing bowl combine the flour, sugar, yeast and salt.
Mix well about 1 minute.
Pour olive oil and water.
Mix well.
Now clean your dry working surface and knead by hand about 10 minutes.
After that punch the dough down and make a ball.
Cover the ball and allow to rise for about 10 minutes.
Clean a dry working surface, sprinkle some flour on the work surface, and roll out pizza dough to 1/4 inch thick using a rolling pin.
Next place it on a 9-inch diameter pizza pan (you can use a little olive oil to lightly grease the pan).
Cover with a damp tea towel and leave in a warm place for 20 minutes or until the edges rise slightly.
After that build a little rim/crust around the edges with your fingers.
Prick the crust with a fork in a few places.
Now spread pizza sauce and favorite toppings and bake the pizza about 25 minutes at 220C or until the crust is golden brown.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/13961/homemade-pizza-dough"},{"id":"13939","title":"Marielisa's Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Use hot water from faucet.
Sprinkle yeast evenly into the water.
For best results, don't let the yeast clump up in one place.
Sprinkle salt evenly over the yeast.
Let water/yeast/salt stand after mixing for one minute.
Pour water/yeast/salt into bread machine.
Add all of the flour to the machine and start the machine in \"dough\" mode.
Add the Olive Oil while the dough is mixing continuously, i.e.
after the bread machine's initial mix/pause/mix phase.
When bread machine has ended.
Place dough on wooden board covered with flour and cut in two pieces, to make two pizzas.
Knead each piece into a round shape, for about 2 minutes.
Put a small amount (1 teaspoon or so) of Olive Oil in the bottom of a bowl/pan, prepare two bowls.
Place dough on top of the oil in the bowl/pan.
Roll the dough gently in the oil so it is coated.
Cover the bowl/pan with cling wrap and let stand/rise in a warm place for 1 hour.
If lacking a warm place for the dough to rise, warm oven to 175F (or lowest setting) and shut it off, then place dough in the oven.
Remove dough from bowl/pan and spread dough over pizza pans coated with Olive Oil.
Cover the dough with cling wrap again to keep it from drying out.
Place pans in oven and let rise for at least 15 minutes.
Dough is now ready for condiments and baking.","url":"https://recipe.bluelayer.org/recipe/13939/marielisas-pizza-dough"},{"id":"13927","title":"Big John's Southern Buttermilk Meatballs","ingredients":"beef, grass-fed, ground, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
delallo, italian seasoned breadcrumbs,
onions, raw
salt, table
spices, pepper, black
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
mustard, prepared, yellow","directions":"Combine the beef, milk, bread crumbs, onion, 1 teaspoons of salt, and the pepper.
Mix thoroughly then shape into 16 balls.
Melt 2 tablespoons of the butter in a skillet then brown the meat balls well on all sides.
Remove the meat balls from the pan and add the remaining butter.
Blend in the flour, sugar, and the other 1/2 teaspoons of salt.
Add the buttermilk and mustard and cook, stirring constantly until thickened.
Reduce the heat and return the meat balls to the sauce.
Cover and simmer for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/13927/big-johns-southern-buttermilk-meatballs"},{"id":"13922","title":"Bread Maker Gluten-Free Rice Flour Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
rice flour, white, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all the ingredients to the bread maker.
It'll be finished in about 2 hours!","url":"https://recipe.bluelayer.org/recipe/13922/bread-maker-gluten-free-rice-flour-bread"},{"id":"13890","title":"Easy Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Mix all ingredients except butter; the dough will be sticky so don't try to knead it.
Melt butter on the stovetop or in the microwave.
Pour dough into one large or two small loaf pans (greased and lightly floured) and top with melted butter.
The main idea is to leave enough room for the bread to rise substantially in the pan without the melted butter overflowing.
Bake at 375 degrees F for 50 to 55 minutes.","url":"https://recipe.bluelayer.org/recipe/13890/easy-beer-bread"},{"id":"13885","title":"Steamed Cranberry Brown Bread (Crock-Pot)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, cinnamon, ground
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
molasses
cranberries, dried, sweetened
nuts, walnuts, english","directions":"Coat the inside of a 13-oz coffee can with cooking spray.
Combine first 6 ingredients in a large bowl.
In a small bowl, combine buttermilk and molasses; stir well.
Add to flour mixture, stirring just until moistened.
Fold in dried cranberries and walnuts.
Spoon mixture into coffee can.
Cover with foil coated with cooking spray; secure with a rubber band.
Place can in a crockpot; add enough hot water to crockpot to come halfway up sides of can.
Cover with lid and cook on high-heat setting for 2 1/2-3 hours, or until a wooden pick inserted in center comes out clean.
Remove can from crockpot.
Let bread cool, covered, in can on a wire rack for 5 minutes.
Remove bread from can and let cool completely on wire rack.","url":"https://recipe.bluelayer.org/recipe/13885/steamed-cranberry-brown-bread-crock-pot"},{"id":"13872","title":"Chunky Sweet Potato Sesame Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
salt, table
butter, without salt
seeds, sesame seeds, whole, dried
sweet potato, raw, unprepared
sugars, granulated
water, bottled, generic
butter, without salt","directions":"Cut the sweet potato into pieces, leaving the skin on, and soak in water for 30 minutes.
Place into a pot and fill with just enough water to cover the potatoes.
Heat on medium.
After the water boils, boil for 1 minute and then drain in a colander.
Add sugar and water to the pot and heat on medium.
Once the sugar dissolves, add the sweet potatoes.
When the liquid evaporates, add the butter and melt in the residual heat.
Place the [A] ingredients into a bowl and stir with a wooden spatula.
When it becomes a thick yam-like texture, add in the [B] ingredients.
Place on the counter and knead.
When it has been kneaded 80%, add the black sesame seeds.
Gather the dough together, wrap with plastic wrap and let rise for about 25 minutes.
When it has risen to double in size, separate into 8 pieces and cover with a damp cloth.
Let sit for 10 minutes.
Place the seam on the bottom and spread out the dough with a rolling pin.
Wrap the dough around the sweet potato glace.
Place the seam end on the bottom and place on a paper lined baking tray.
Cover with plastic wrap and a damp cloth and let rise a second time.
When they have doubled in size, use scissors to cut the tops deep enough to see the potatoes.
Bake for 12 minutes at 180C.
Once they have finished baking, place the leftover glace into the cut sections.","url":"https://recipe.bluelayer.org/recipe/13872/chunky-sweet-potato-sesame-bread"},{"id":"13871","title":"Gingerbread Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
salt, table
butter, without salt
sugars, brown
syrups, corn, light
molasses
spices, ginger, ground
spices, cinnamon, ground
leavening agents, baking soda","directions":"Divide popped popcorn equally between 1 lightly buttered 13x9 baking pan.
Combine salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a large heavy saucepan.
Heat over medium heat till mixture comes to a full boil.
Boil for 5 minutes, stirring frequently, remove from heat.
Add baking soda, it will foam up -- stir well.
Pour over popcorn in prepared pans and toss to combine well.
Bake at 250* for one hour, stirring every 15 minutes.till popcorn is crisp --.
Cool completely, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/13871/gingerbread-caramel-corn"},{"id":"13853","title":"Date Honey","ingredients":"water, bottled, generic
dates, deglet noor","directions":"In a bowl, combine 1 cup boiling water and dates.
Soak 20 minutes.
Mash dates with your hands.
Add remaining 2 cups boiling water.
Let stand 5 minutes.
Drain through a medium-mesh sieve set over a large bowl.
Strain again through a fine-mesh sieve, pressing mixture with a wooden spoon to extract as much of the thick liquid as possible.
Discard pulp.
Pour liquid into a large, non-reactive saucepan.
Cook over medium heat, stirring occasionally, to prevent mixture from sticking to sides of pan, until it reduces to the consistency of honey, 40 to 45 minutes.
Let cool.
Transfer to a glass jar with a tight fitting lid and refrigerate for up to 3 months.
Serve with wedges of warm griddle bread, or blend with equal parts almond butter or ground sesame seeds to create an unusual spread.","url":"https://recipe.bluelayer.org/recipe/13853/date-honey"},{"id":"13848","title":"Zucchini Carrot Casserole","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
squash, summer, zucchini, includes skin, raw
carrots, raw
onions, raw
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
salt, table
wheat flours, bread, unenriched
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched","directions":"Melt first amount of margarine in frying pan.
Saute zucchini, carrot and onion until tender.
(This may have to be done in batches) Add more margarine if necessary.
Stir in soup, milk, bouillon, first amount of stuffing mix and salt.
Transfer to 2 quart casserole dish.
Melt remaining margarine in small saucepan and stir in remaining stuffing mix.
Scatter over top of casserole.
Bake uncovered at 350F for about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/13848/zucchini-carrot-casserole"},{"id":"13829","title":"Sweet Honey White Bread-bread Machine","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
honey
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Place ingredients into bread machine according to machines specifications.
Use basic white bread cycle, light crust setting.
One tip- To get all your honey out of the measuring cups, stir around in the warm milk.
You may also try substituting some flour with dry oatmeal for a Sweet Honey Oatmeal Bread.
Just watch your liquid amount, it may need more or less.","url":"https://recipe.bluelayer.org/recipe/13829/sweet-honey-white-bread-bread-machine"},{"id":"13821","title":"Garlic Cheese Bread (Abm)","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
cheese, parmesan, hard
spices, garlic powder
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Add in order.
Great for making meat sandwiches.","url":"https://recipe.bluelayer.org/recipe/13821/garlic-cheese-bread-abm"},{"id":"13805","title":"Rosemary-Garlic Breadsticks","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
spices, garlic powder
oil, olive, salad or cooking
spices, rosemary, dried
cheese, parmesan, hard","directions":"Dissolve sugar in warm water in large bowl; sprinkle in yeast; let stand 10 minutes, then stir well.
Stir in oil, salt, and 3 cups flour; beat with wooden spoon or electric mixer until smooth and elastic; if necessary, add more flour to make a soft dough which leaves sides of bowl; turn out onto floured board; gather up into a ball.
Knead dough, adding more flour as necessary until smooth and no longer sticky (8-10 minutes); place in lightly greased bowl; turn dough to grease top; cover with greased waxed paper and tea towel; let rise in warm place until doubled (approximately 45-60 minutes); punch down dough and turn out onto lightly floured board; let rest for 10 minutes; roll out dough to 16\" x 8\" rectangle; combine topping ingredients; spread mixture evenly over surface; cut dough into 16, 1-inch strips; pick up each strip by ends and twist in opposing directions; place on greased baking sheet.
Preheat oven to 425F and set rack in middle of oven.
Bake for 13-15 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/13805/rosemary-garlic-breadsticks"},{"id":"13785","title":"Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all","directions":"In a large bowl, mix together the sugar and flour.
Add beer and continue to mix, first using a wooden spoon, then your hands.
Batter will be sticky.
Pour into a 9 x 5 inch greased loaf pan.
Bake at 350 degrees F for 50 60 minutes.
The top will be crunchy and the inside will be soft.
Serve topped with butter and/or jam.","url":"https://recipe.bluelayer.org/recipe/13785/beer-bread"},{"id":"13775","title":"Spanish Rice","ingredients":"onions, raw
butter, without salt
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
beef, grass-fed, ground, raw
peppers, sweet, green, raw
water, bottled, generic
beef, grass-fed, ground, raw
sauce, salsa, ready-to-serve
tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black
spices, garlic powder
spices, cumin seed
spices, chili powder
onions, raw
salt, table
salt, table
spices, garlic powder
spices, oregano, dried
beef, grass-fed, ground, raw
spices, paprika
spices, pepper, red or cayenne
sugars, granulated
cornstarch","directions":"Mix taco seasoning ingredients together.
To make taco filling, stir this mixture into one or one and a half pounds browned ground beef.
Add 1 cup cold water, stir well, and simmer until liquid is almost gone (about 15 minutes or so).
Melt margarine and oil in a saute pan.
Add onions, and cook until onions are clear and soft; add in raw rice.
Cook rice, stirring constantly, until rice is turning golden, about 3 or 4 minutes.
Add in peppers and taco meat, and garlic if using fresh garlic.
Heat all through for about 1 minute.
Add in water and the rest of the ingredients and stir to blend well.
Cover the pan, and lower heat to low or 'simmer', and simmer for about 15 to 18 minutes, until rice is cooked.
Serve with a salad and some cornbread, or corn chips for a complete meal.","url":"https://recipe.bluelayer.org/recipe/13775/spanish-rice"},{"id":"13774","title":"High Flavor Bran Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
molasses
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in order indicated by your manufacturer.
Select the whole wheat or whole grain setting.","url":"https://recipe.bluelayer.org/recipe/13774/high-flavor-bran-bread"},{"id":"13770","title":"Italian Herb & Parmesan Bread (Bread Machine - Abm)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
sugars, granulated
spices, parsley, dried
cheese, parmesan, hard
onions, raw
spices, basil, dried
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"All ingredients should be at room temperature.
Add ingredients as your bread machine directs or:.
Add all liquid ingredients to bread pan.
Add all dry ingredients except yeast to bread pan.
Make a well in dry ingredients and carefully add yeast.
Choose the \"French\" bread setting.
Choose your crust color, if applicable.
Press Start!","url":"https://recipe.bluelayer.org/recipe/13770/italian-herb-parmesan-bread-bread-machine-abm"},{"id":"13769","title":"Bran Cereal Bread (Abm)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
honey
salt, table
wheat germ, crude
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Bake according to manufacturer's instructions.","url":"https://recipe.bluelayer.org/recipe/13769/bran-cereal-bread-abm"},{"id":"13760","title":"Sausage Stuffed Mushrooms Recipe","ingredients":"mushrooms, white, raw
pork, fresh, loin, tenderloin, separable lean only, raw
cheese, mozzarella, low sodium
bread crumbs, dry, grated, plain","directions":"Remove stems from mushrooms, chop stems and set aside.
In skillet over medium heat, cook sausage, remove to paper towel, reserve 2 Tbsp.
drippings to simmer mushroom stems about 5 min.
Remove skillet from heat, add in sausage, cheese and crumbs, stuff mushrooms.
Bake at 450 degrees for about 10 min.","url":"https://recipe.bluelayer.org/recipe/13760/sausage-stuffed-mushrooms-recipe"},{"id":"13752","title":"Butter Shortbread My Way Yeah","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Turn Oven to 190c.
Beat butter and sugar together until pale and creamy.
Stir in the flour and make a dough.
Roll out to 1cm thick and cut into rounds.
Bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/13752/butter-shortbread-my-way-yeah"},{"id":"13751","title":"Prebaked Pizza Crust","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"Combine the flour, salt and yeast in a large bowl.
Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms.
Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead).
Transfer to a lightly oiled large bowl.
Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour.
Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each.
Place one piece of dough on each baking sheet.
Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
Remove the plastic wrap and transfer the baking sheet to the hot pizza stone.
Bake until the crust starts browning, about 10 minutes.
Remove from the oven and carefully loosen the crust from the pan using a spatula.
Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.
Photograph by David Malosh","url":"https://recipe.bluelayer.org/recipe/13751/prebaked-pizza-crust"},{"id":"13747","title":"Hot Dog/Hamburger Buns/Rolls/Cinnamon Buns Dough Cycle A.b.m.","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Place all ingredients in order recommended by your bread machine manufacturer.
Select dough cycle and start machine.
I preheat my oven to 100F and turn off.
When dough cycle is complete remove from machine and proceed.
I roll into a long log and cut into 12 pieces for hot dog buns or 9 pieces for large hamburger buns.
How big you want them is up to you.
For Hot Dog Buns, I roll out till they look like long skinny wieners,.
Hamburger Buns, I flatten with my palm till about the thickness of a pancake.
They rise beautifully and look as nicely shaped as store bought ones.
Put on parchment-lined baking sheet so sides are almost touching.
You can brush with melted butter if you wish but I never bother.
Cover with cloth and put in the warm oven for 45-60 minutes to rise.
When doubled remove from oven.
I bake mine on the top shelf in my oven.
Turn oven to 400F and when you put the buns in the oven, reduce temperature immediately to 375 and bake hot dog buns 15 minutes and hamburger buns 17 minutes.
CINNAMON BUNS.
Use 1/3 cup sugar in recipe.
Made 10 large buns.
Roll out to about 12 x 15\" and spread with butter or margarine.
Sprinkle cinnamon-sugar mixture over all and roll up tightly.
Cut into as many buns as you want.
I make 10.
Set oven to 400 and turn down to 375 when you put buns inches Bake 20 minutes.","url":"https://recipe.bluelayer.org/recipe/13747/hot-dog-hamburger-buns-rolls-cinnamon-buns-dough-cycle-a-b-m"},{"id":"13745","title":"Vermont Turkey Loaf","ingredients":"onions, raw
mushrooms, white, raw
carrots, raw
delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, black
ground turkey, raw
syrup, maple, canadian
mustard, prepared, yellow","directions":"In a large skillet coated with cooking spray, saute the onion, mushrooms and carrot until tender.
Remove from heat and cool slightly.
In a large bowl, combine the vegetables, bread crumbs, salt and pepper.
Crumble turkey over mixture and mix well.
Pat into a greased 9x5 inch loaf pan.
Bake, uncovered, at 375 for 35 minutes.
Combine syrup and mustard; pour half over the turkey loaf.
Bake 5-10 minutes longer or until a meat thermometer reads 165 and juices run clear.
Serve with remaining syrup mixture.","url":"https://recipe.bluelayer.org/recipe/13745/vermont-turkey-loaf"},{"id":"13731","title":"Lazy Irish Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated","directions":"Hand mix all ingredients only until well mixed (do not beat or use a mixer).
Put mixture into a greased loaf pan.
Preheat your oven to 375 degrees F degrees.
Bake for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/13731/lazy-irish-beer-bread"},{"id":"13704","title":"Easy Broccoli Parmesan","ingredients":"broccoli, raw
onions, raw
lemon juice, raw
salad dressing, mayonnaise, regular
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,","directions":"In a bowl, combine broccoli, onion flakes, lemon juice and mayonnaise.
Mix well.
Spoon into a shallow nonstick baking dish.
In another bowl combine cheese and breadcrumbs.
Sprinkle on top of broccoli mixture.
Bake in preheated 350 degree oven 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/13704/easy-broccoli-parmesan"},{"id":"13689","title":"Rosemary Raisin Pecan Crisps","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
honey
raisins, seeded
nuts, pecans
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
seeds, flaxseed
spices, rosemary, dried","directions":"Preheat oven to 350F.
In a large bowl, stir together the flour, baking soda and salt.
Add the buttermilk, brown sugar and honey and stir a few strokes.
Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray.
Bake for about 45 minute until golden and springy to the touch.
Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin.
You can leave it until the next day or pop it in the freezer.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Try slicing and baking one loaf and popping the other in the freezer for later.
Reduce the oven heat to 300F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden.
Try not to eat them all at once!","url":"https://recipe.bluelayer.org/recipe/13689/rosemary-raisin-pecan-crisps"},{"id":"13687","title":"Garlic Shrimp Casserole","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
cream, fluid, heavy whipping
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
bread crumbs, dry, grated, plain","directions":"Preheat oven to 350F (180C).
In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes.
Add the cream and the red pepper flakes.
In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp.
Then pour the cream mixture over it.
Top with the toasted panko and place in the oven for 45 minutes.
Cool for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/13687/garlic-shrimp-casserole"},{"id":"13681","title":"Rye Not Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
salt, table
mustard, prepared, yellow
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, caraway seed
cocoa, dry powder, unsweetened
leavening agents, yeast, baker's, active dry","directions":"This recipe is for a 1 1/2 lb loaf made on the longer cycle at medium crust setting.
For a quicker loaf, use the rapid setting and up the yeast to 2 teaspoons instead of 1 1/2 teaspoons.
Place all ingredients in bread maker in the order as listed above.
Bake on white bread setting and medium crust.
Here is a little tip for new breadmaker users.... right before the last rise, take the paddle out of the breadmaker so you won't have that crater in the bottom of the bread loaf.","url":"https://recipe.bluelayer.org/recipe/13681/rye-not-bread"},{"id":"13663","title":"Baked Parmesan Chicken Recipe","ingredients":"butter, without salt
bread crumbs, dry, grated, plain
parsley, fresh
cheese, parmesan, hard
salt, table
spices, garlic powder
spices, paprika","directions":"Blend together in food processor till small bread crumbs are formed: bread, parsley, parmesan cheese, salt and garlic pwdr.
Remove visible fat from chicken and slice into strips.
Coat pcs of chicken in melted butter in pan, then coat with crumb mix; lay single layer in remaining butter in pan.
Garnish with paprika and bake uncovered at 350 degrees till tender, about 1 hour; basted 2 or possibly 3 times during baking.
Cover with foil if chicken begins to brown too much before done.","url":"https://recipe.bluelayer.org/recipe/13663/baked-parmesan-chicken-recipe"},{"id":"13661","title":"Shortbread Cookies","ingredients":"butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
cornstarch
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Cream together butter and margarine.
Add sugar and salt, continue to beat until light and fluffy.
Add cornstarch and beat well again.
Add rice flour and beat well.
Add regular flour and beat again.
Continue to beat for a few minutes.
Should be very fluffy.
Spread into a lightly greased a 10 X15 cookie sheet with sides(jelly roll pan).
Take a fork dipped in water and prick all over the top.
You will want to do this again after about 30 minutes.
This will keep it from puffing up and getting air bubbles.
Bake at 250 oven for 70 minutes.
Turn oven off and leave it in oven while it cools.
When just slightly warm cut into squares or triangles.
NOTE: You must use superfine sugar.
Be sure to beat it well between ingredients, that is very important to make it light and fluffy.","url":"https://recipe.bluelayer.org/recipe/13661/shortbread-cookies"},{"id":"13644","title":"100% Whole Wheat Bread (Non-Dense/Heavy, White Bread Texture)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
vital wheat gluten
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"The Sponge: In your bread mixing bowl put the yeast, 3/4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap and a towel and let it sit for 45 minutes to an hour in a warm place.
It should be bubbly.
The Dough: Add the 2 cups water, 2 cups whole wheat flour, dry milk, wheat gluten, salt, sugar and oil.
Mix until combined.
Heres where you learn how to make bread.
Start to add your remaining flour.
I add one cup at a time but you can do it by the half a cup.
2 cups might be enough but it could go up to 4 cups.
Fully incorporate the flour you add before adding more.
Whole wheat bread will still be a little sticky and a little stiff, carefully judge when you think you have enough.
Once you make bread enough youll know when its enough flour.
You can always add more flour when you're kneading.
Kneading: By hand, 20 to 30 minutes.
In a mixer, 10 minutes.
I suggest the bread mixer.
The first time I made this I did it by hand.
Because whole wheat is heavier I could only last about 2 minutes.
I baked it but this was not a light textured bread.
The second time I did it for 10 in my mixer... wow what a difference.
Rising: Once your dough is kneaded your going to coat it all over in a little oil and stick it in a bowl that will let it rise at least one and a half times its size.
Now youre going to cover it with plastic wrap and a towel, put it in a warm place and let it rise for 45 minutes to an hour.
It should have risen over double its size.
During this rising time you want to spray or butter two bread pans.
I use Pyrex 9x5.
Shaping, Last Rise, and Baking: When your dough is ready dump it out and push the bubbles out of it.
Divide it as equal as you can.
Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches Turn over and put in the pan seam side down.
Put the loaves in a warm place and cover with a towel, let them rise from 30 minutes to an hour.
You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won't rise anymore in the oven.
Preheat your oven to 375 degrees.
Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes.
They will be a deep brown.
Take them out and remove them from their pans and cool on a cooling rack.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13644/100-whole-wheat-bread-non-dense-heavy-white-bread-texture"},{"id":"13637","title":"Macadamia and Chocolate Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
semolina, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, macadamia nuts, raw
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
vanilla extract
salt, table","directions":"Grease and line the base and sides of an 18 x 28 cm baking pan,leaving 3cm hanging over on each side.
Place the flour,semolina,baking powder and 1/2 tsp salt in a bowl and stir well with a wooden spoon to combine.
Stir in the nuts and the chocolate.
Combine butter,sugar and vanilla in a food processor and whiz for 1-2 mins,until the mixture is light and creamy.Stop occasionally to scrape down the side with a spatula.Stir butter mixture into flour mixture until well combined.The dough should be quite thick and awkward to mix.
Press the dough into the pan and prick it all over with a fork.Chill for 15 minutes.
Preheat the oven to 160 degrees.Bake the shortbread for 30 mins or until firm to the touch.While it's still hot,score in half lengthways and then across at 2cm intervals to make 28 rectangles.
Cool in the pan for 10 mins,then lift out of the pan and cut into fingers.
Biscuits keep in an airtight container for up to 5 days -- should they last that long!","url":"https://recipe.bluelayer.org/recipe/13637/macadamia-and-chocolate-shortbread"},{"id":"13635","title":"Crispy Catfish","ingredients":"fish, catfish, channel, wild, raw
cornmeal, degermed, unenriched, yellow
delallo, italian seasoned breadcrumbs,
spices, paprika
spices, garlic powder
salad dressing, ranch dressing, regular","directions":"Heat oven to 450 degrees.
Mix cornmeal, breadcrumbs, paprika, garlic salt and pepper.
Lightly brush dressing on all sides of fish.
Coat fish with cornmeal mixture.
Place fish on rack in broiler pan.
Bake, uncovered, 15 to 18 minutes or until fish flakes easily with fork.","url":"https://recipe.bluelayer.org/recipe/13635/crispy-catfish"},{"id":"13618","title":"Real Irish Soda Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Sieve flour, salt and soda into a bowl.
Add sugar if used.
Rub in the margarine to resemble breadcrumbs, lifting mixture with fingertips to introduce air to the dough.
Add sufficient buttermilk and mix to make a soft dough.
Turn onto a lightly floured board and knead a little.
Turn the smooth side up and shape into a round.
Place the dough on a floured tin.
Cut a cross over the top.
Bake in a pre-heated oven, 400F 200C Gas 6 for 40-45 minutes.
When baked the underneath when \"tapped\" should have a hollow sound.
Cool on a wire tray.
Cover with a tea towel to give a soft crust.","url":"https://recipe.bluelayer.org/recipe/13618/real-irish-soda-bread"},{"id":"13607","title":"Al-Tamar-al-Mahshi (Stuffed Dates)","ingredients":"sugars, granulated
water, bottled, generic
water, bottled, generic
nuts, almonds
sugars, granulated
water, bottled, generic
dates, deglet noor","directions":"To finish: Granulated sugar, for dredging
Place the granulated sugar in a medium-size saucepan with the water and turn the heat to high, stirring until the water and sugar are very syrupy, about 230 degrees on a candy thermometer, about 25 minutes.
Stir in the rose water and turn off the heat.
Place the almonds in a food processor and grind until fine.
Transfer the almonds to a medium-size bowl and add the confectioners' sugar and 1 tablespoon water to form a dough with your hands.
The dough does not have to be homogenous like a bread dough, just sticky enough so that a thimbleful amount will all hold together.
Stuff the dates with the filling.
Plunge the stuffed dates, holding them with thin tongs or chopsticks, into the sugar syrup, let excess syrup drip off, and then roll the dates in the granulated sugar and set aside on a waxed paper-lined baking sheet or jelly roll pan.
Refrigerate, covered, for up to 2 weeks until needed but serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/13607/al-tamar-al-mahshi-stuffed-dates"},{"id":"13594","title":"Quick Curried Chicken and Broccoli","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
soup, chicken broth or bouillon, dry
spices, curry powder
lemon juice, raw
salad dressing, mayonnaise, regular
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,","directions":"Lightly grease ovenproof dish.
Spread chicken into dish.
Boil, steam or microwave broccoli and place over chicken.
Combine undiluted soup, curry powder, juice and mayonnaise in pan.
Bring to boil, pour over chicken and broccoli.
Sprinkle with combined cheese and crumbs.
Bake, uncovered in moderate 350 degree (175 C.) oven about 10 minutes or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/13594/quick-curried-chicken-and-broccoli"},{"id":"13591","title":"Old Fashioned White Bread (Bread Machine)","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Grease pan of bread maker with 1 tsp butter.
Heat liquids to about 100 deg F (about one min in microwave), then add to bread maker pan.
Mix flour, sugar, and salt and add to pan, then level the ingredients in the pan.
Divide the butter into four equal parts and put it in the corners of the pan.
Make a well in the middle of the pan and add the yeast.
Bake on the Basic cycle, 320 deg F. Remove bread promptly once it is done.","url":"https://recipe.bluelayer.org/recipe/13591/old-fashioned-white-bread-bread-machine"},{"id":"13579","title":"Club Med Sandpiper's White Chocolate Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"Place the flour, yeast, sugar and salt in a small bowl, and mix with an electric mixer.
Mix on medium-low speed for 1 minute.
Add water, and mix another 12 minutes on medium or second speed.
Add the chips and mix for an additional 2-3 minutes or until the chips are well distributed throughout the dough.
Take dough out of the bowl and lightly knead into a ball.
Let rest for 15-20 minutes.
Preheat oven to 450 degrees.
Cut the dough into 4 portions and knead into the desired form.
(Note: These looked like French bread loaves when we saw them on the rack, ready to bake.
).
Place the loaves on a baking pan lined with parchment paper and bake for approximately 20 minutes or until nicely browned.","url":"https://recipe.bluelayer.org/recipe/13579/club-med-sandpipers-white-chocolate-bread"},{"id":"13549","title":"Lardy Cake","ingredients":"lard
raisins, seeded
wheat flours, bread, unenriched
sugars, powdered
spices, nutmeg, ground
honey","directions":"Roll out the dough to an oblong.
Spread on Lard and sprinkle with Sugar, nutmeg and Currants.
Roll up like a Swiss roll and place on oiled cookie sheet with rim.
Cover and let rise for about 15 minutes.
Brush with Honey and bake at 375F for 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/13549/lardy-cake"},{"id":"13545","title":"Potato Chive Bread (bread Machine)","ingredients":"water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
potatoes, raw, skin
sugars, granulated
salt, table
chives, raw
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in bread machine pan in order suggested by manufacturer.
Select regular, rapid or delayed-time bake cycle and follow manufacturer's directions for starting machine.","url":"https://recipe.bluelayer.org/recipe/13545/potato-chive-bread-bread-machine"},{"id":"13544","title":"Cheddar Spread","ingredients":"butter, without salt
cheese, cheddar
cheese, parmesan, hard
sauce, worcestershire
spices, garlic powder
spices, paprika","directions":"All the ingredients should be at room temperature before starting this recipe.
Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy.
I also have mixed it well by hand, but room-temp ingredients are KEY to do that.
Spread on bread slices.
(Rye, Sourdough or regular French Bread are great.)
Toast under the broiler until hot.","url":"https://recipe.bluelayer.org/recipe/13544/cheddar-spread"},{"id":"13530","title":"Maori (New Zealand) Fry Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Stir together water, yeast, sugar and 2 tablespoons flour.
Leave to stand for 15 minutes in a warm position.
At the end of 15 minutes this should have about 2 inches of froth on top.
In a large bowl put in 8-10 cups plain flour.
Add a pinch of salt and stir.
Make a well in centre and add the yeast mixture.
Gradually stir in flour but don't add too much flour at once - a light hand is the story.
When the liquid has absorbed as much flour as necessary for it to be kneaded place on a floured board (in my case on1y plain paper) and knead until you can sit the dough in the palm of hand.
Spread some plain flour on a baking board.
Let this stand for 15 minutes -- this is the working time for the yeast and the dough should be nice and spongy and fluffy.
As soon as I have let the dough stand for 15 minutes I prepare my cooking pot.
Sufficient lard, dripping, cooking oil or tallow to cover at least 1/3 of cooking utensil.
Heat until blue smoke rises (for us in NZ on electric store this takes 15 minutes).
Cooking tip: If the fat does not smoke at end of 15 minutes add a wee bit of used fat -- new fat takes forever to reach the required temperature.
Again!
Don't worry overly much about the dough.
If it fluffs up nice and spongy and fat is not ready to fry bread, then just knead the dough again and let stand, but perhaps for only 10 minutes this time.
All things being equal, the dough and the fat should be ready together by this time.
So press the dough out (add flour if the board is sticky).
Cut into required (triangles, squares, etc) shaped, pressing to about 1/4 inch thick.
Fry one side, then brown fry other side and there is your bread.
Well, hope you enjoy your cooking and eating.
Signed -- Ngati Tarwhai Cooks.","url":"https://recipe.bluelayer.org/recipe/13530/maori-new-zealand-fry-bread"},{"id":"13523","title":"Mcapplenut","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
peanut butter, smooth style, without salt","directions":"Mix in a bowl.
Serve on bread, crackers or -- rice cakes (that's all Mr. Rogers had in his kitchen!
).","url":"https://recipe.bluelayer.org/recipe/13523/mcapplenut"},{"id":"13512","title":"Herb Bread or Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
salt, table","directions":"Stir together: 2 teaspoons dry yeast, 1/2 cup lukewarm water.
Add and mix well: 1/4 cup unbleached white flour, 1/4 cup rye flour.
Allow this mixture to sit until quite bubbly, about 30 minutes.
Mix together in another bowl: 3 1/4 cups unbleached white flour, 1 teaspoon salt.
Stir this into the yeast and flour mixture with: 3/4 cup cold water, 1/4 cup olive oil.
Mix thoroughly by hand or in an electric stand mixer.
If working by hand, turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 minutes.
If the dough is too wet and sticky, add more flour, but only enough to form a soft, slightly sticky dough.
Or use the mixer, fitted with the dough hook, and knead for about 5 minutes.
The dough is the right texture when it pulls away from the sides of the bowl of the mixer, but still adheres to the bottom.
A very soft, slightly moist dough will make the best focaccia.
Put the dough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
For an even better-tasting and more supple dough, let the dough rise slowly overnight in the refrigerator.
(Remove from the refrigerator 2 hours before shaping.)
Generously oil a 10-inch by 15 1/2-inch rimmed baking or sheet pan.
Gently remove the dough from the bowl and flatten it on the baking pan, shaping it to fit the pan by gently pressing down from the center out towards the edges.
If the dough starts to resist and spring back, let it rest for 10 minutes, then continue shaping.
Try not to deflate or smash all of the air out of the dough as you are shaping it.
Dimple the surface of the dough by lightly poking it with your fingertips.
Drizzle with: 2 tablespoons olive oil.
Cover and let rise until doubled in height, about 2 hours.
While the dough is rising, preheat the oven to 450F.
If you have one, place a baking stone on the lower rack and let it heat for 30 minutes before baking the bread.
Sprinkle the dough with: 1 teaspoon coarse sea salt and put the baking pan directly on the stone.
Bake the focaccia until golden and crisp on the top and bottom, about 20 to 25 minutes.
Invert the pan to remove the bread and place on a rack to cool.
Sprinkle 1 tablespoon chopped fresh rosemary or sage leaves over the dough before baking.
Chop about 1 tablespoon fresh tender herbs and add to the dough with the oil.
Divide the dough in two before shaping and press into two 1/2-inch-thick disks.
Put the disks into oiled 8-inch pie plates.
Dimple, oil, let rise as above, and bake, checking after 10 minutes.
Top with sauteed onions, cheese, tomato slices, or sauteed greens before baking.","url":"https://recipe.bluelayer.org/recipe/13512/herb-bread-or-pizza-dough"},{"id":"13502","title":"Rosemary Twist Bread","ingredients":"butter, without salt
spices, rosemary, dried
spices, garlic powder
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine butter, rosemary and garlic in a 13 x 9 baking pan; tilt to coat the bottom of the pan.
Combine flour, cheese, baking powder, sugar and salt in a mixing bowl; stir in milk until just moistened.
Turn dough onto a lightly floured surface; knead 10 times or until smooth.
Roll dough into a 12 x 6-inch rectangle; cut into twelve 1-inch wide strips.
Place in the pan and turn to coat with the butter mixture.
Twist each strip about 6 times.
Arrange strips 2 inches apart on a greased baking sheet and bake at 425 degrees for 20 to 25 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/13502/rosemary-twist-bread"},{"id":"13488","title":"Amish Peanut Butter Spread","ingredients":"peanut butter, smooth style, without salt
cream, whipped, cream topping, pressurized
syrup, maple, canadian
water, bottled, generic","directions":"Whip all together till well mixed.
Enjoy on hot bread, pancakes, waffles or with fresh fruit like apples (or just your spoon!
).","url":"https://recipe.bluelayer.org/recipe/13488/amish-peanut-butter-spread"},{"id":"13485","title":"Tuscan Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve the yeast in the water.
Mix the 2 flours and stir them in to make a soft dough.
Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook.
Oil a clean bowl and set the dough in it, cover tightly with plastic wrap and let rise until doubled in bulk.
(In the traditional warm place, this will take about 2 hours.
However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.)
If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use.
Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet.
When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4 inch thick.
It will still be very soft, but try to use a minimum of additional flour in handling it.
Roll the dough tight, jelly-roll fashion, into a cylindrical shape.
Flatten this to about 1-inch thick and roll it again.
(This activates the web of gluten that will keep the loaf from flattening out in the oven.)
FOR A ROUND LOAF, tuck both ends of the cylinder under to meet in the center, pinching to seal them.
Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter.
FOR AN OBLONG LOAF, roll the dough under your hands into a fat cigar shape, extending it to about 10 inches in length.
Set the loaf on the floured towel and fold the ends of the towel loosely around it.
Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour.
Preheat an oven lined with baking tiles to 400F (200C).
Have a water-filled sprayer handy.
Slide your hand under the towel, pick up the loaf, and gently deposit it upside down on the tiles.
Spray water into the oven before closing the door, and spray twice more at 2-minute intervals.
Bake for 50 minutes or until golden brown.
The bread should have a hollow sound when you knock on its bottom.","url":"https://recipe.bluelayer.org/recipe/13485/tuscan-bread"},{"id":"13478","title":"Fish Stuffing","ingredients":"delallo, italian seasoned breadcrumbs,
onions, raw
celery, raw
lemon juice, raw
salt, table
butter, without salt
water, bottled, generic","directions":"Combine and toss lightly.
Stuff fish or seafood and cook as usual.","url":"https://recipe.bluelayer.org/recipe/13478/fish-stuffing"},{"id":"13466","title":"Broccoli Walnut","ingredients":"broccoli, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
nuts, walnuts, english","directions":"Cook broccoli in salted boiling water until tender.
Drain.
Place broccoli in a greased 2-quart casserole.
In a saucepan, melt the half cup of butter.
Whisk in flour and chicken base to form a smooth paste; cook 1-2 minutes to remove pasty flavor from flour.
Slowly add milk and stir until thick and smooth.
Pour over broccoli.
Heat the water and 6 tablespoons of butter and pour over stuffing/breadcrumbs.
Toss, add nuts and cover broccoli.
Bake at 400F for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/13466/broccoli-walnut"},{"id":"13465","title":"5-Minute Custard-like Cream","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
corn, sweet, white, raw","directions":"Put all the ingredients into a pot and mix together.
Heat over medium until it boils, stirring continuously.
Adjust the heat as necessary, cooking for 4-5 minutes until thickened.
It will start to boil once the thickening process begins, so keep an eye on it.
When it starts bubbling and boiling, remove from the heat and pour into a shallow pan.
Wrap with plastic and let cool.
It's done!
If making cream buns, you can use the cream as it is at this stage.
If making cream puffs, mix until it's thick to your preference.
I used it for this strawberry cream bread!
In place of milk and sugar, you can use 200 ml of milk with 60 ml of condensed milk for a milky cream!
It's easy!","url":"https://recipe.bluelayer.org/recipe/13465/5-minute-custard-like-cream"},{"id":"13462","title":"Spicy Monkey Bread","ingredients":"sugars, granulated
spices, cinnamon, ground
spices, chili powder
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown
spices, pepper, red or cayenne","directions":"Preheat oven to 350. caota 10 inch bundt pan with cooking spray.
In a medium bow,add suga,cinnamon and chile power and mix witha spoon to combine.Remove biscuits from the container and cut each biscuit into quarters.
Add half the biscuits into the sugar-cinnamon mixture, using your hands, evenly coat ciscuits pieces with sugar mixture.
Melt butter in a medium sauce.Add brown sugar and cayenne pepper,mix and combine.Pour half of the brown sugar mixture into the bottom of the bundt pan.Arrange the biscuits in rows on top of the brown sugar mixture,which should result in 2-3 rows.
Add remaining biscuits pieces to leftover sugar-cinnamon mixture,use your hands to evenly coat pieces with sugar.Arrange the biscuit pieces in the pan on top of existing layers.Pour remaining brown sugar mixture over the top of the biscuits.
Place bread in oven,bake until the top is puffy and golden brown about 35 to 40 minutes,making sure that the center is no longerdoughy.Remove from oven,cool in pan for 10-15 minutes.Place a serving plate over top of the pan and turn upside down.
Serve.","url":"https://recipe.bluelayer.org/recipe/13462/spicy-monkey-bread"},{"id":"13460","title":"Italian Beef and Cheese Roll","ingredients":"beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
onions, raw
tomato sauce, canned, no salt added
salt, table
spices, pepper, black
cheese, parmesan, hard","directions":"Combine beef, egg, breadcrumbs, onion, and 1/3 cup tomato sauce, salt and pepper.
Mix well and shape into a flat rectangle about 10\" X 12-inches on a piece of wax paper.
Spread cheese evenly over meat mixture.
Starting with the shortest end, roll up jelly roll fashion and press end of roll to seal.
Bake in a shallow baking pan for 1 hour at 350F.
Drain off excess fat.
Pour remaining sauce over roll.
Garnish with cheese.
Bake an additional5 minutes, or just until cheese starts to melt.","url":"https://recipe.bluelayer.org/recipe/13460/italian-beef-and-cheese-roll"},{"id":"13459","title":"Georgias Yeast Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
sugars, granulated
wheat flours, bread, unenriched","directions":"Making bread can be easy to do, but you must have the right tools.
Most importantly, you will need a stand mixer with a paddle attachment and a dough hook.
Also, make sure your mixing bowl is warm by swirling some hot water around until the bowl feels warm on its outside.
Now you are ready to start.
Pour the warm water into the bowl and sprinkle yeast over the top of it.
Stir with a fork to help dissolve the yeast.
Let mixture sit for 5 minutes or so until it gets foamy.
While mixing with the paddle attachment, start adding oil, salt, buttermilk, baking soda, and sugar.
Add flour 1/2 cup at a time, mixing after each addition.
Continue adding and mixing until dough starts to ball up on the paddle.
Switch to the dough hook and continue mixing and adding flour until dough is only slightly sticky and is pulling away from the sides of the bowl.
Do not put too much flour in.
The dough will be very soft and slightly sticky.
Put dough into a large, greased bowl and cover loosely with a towel and put in a warm place to rise for about 45 minutes or until doubled in size.
Punch dough down and turn out on a floured surface.
Pat or roll out to about 3/4 inch thick.
I use a biscuit cutter to cut out dough and shape into golfball size rolls.
Put on a greased 13x9 baking pan leaving about 1 inch space between them.
Again, cover loosely with a towel and put in a warm place for 3045 minutes.
Bake at 350 degrees F for 1520 minutes until golden brown.
Put on a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/13459/georgias-yeast-rolls"},{"id":"13435","title":"Homemade Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
alcoholic beverage, beer, regular, all
butter, without salt","directions":"Preheat your oven to 350 degrees F.
Mix your flour and sugar in a large mixing bowl.
Push the flour and sugar mixture up onto the sides of the bowl to create a well in the center of the bowl.
Pour the beer into the center of the flour and sugar mixture.
Mix well!
Dough will be very sticky.
If need be, use your hands to mix it really well.
Pour batter into 2 sprayed loaf pans.
Brush melted butter onto each loaf.
Bake at 350 degrees F for 1 hour.
Tops should be a nice brown.
Remove from the oven and let cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/13435/homemade-beer-bread"},{"id":"13432","title":"Cheddar Cheese Bread - Bread Machine","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cheese, cheddar
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients as listed or by Manufacturers instructions.
Set Bread machine at basic.","url":"https://recipe.bluelayer.org/recipe/13432/cheddar-cheese-bread-bread-machine"},{"id":"13428","title":"Scotch Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
butter, without salt
sugars, granulated","directions":"work butter and sugar to a cream.
add both rice and all purpose flour.work until soft.spread wax paper on a cookie sheet.
spread dough on waxed paper.
bake at 325 until golden.
cut in squares.","url":"https://recipe.bluelayer.org/recipe/13428/scotch-shortbread"},{"id":"13421","title":"Basic Whole Wheat Bread - ABM","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table","directions":"Use Whole Wheat cycle.","url":"https://recipe.bluelayer.org/recipe/13421/basic-whole-wheat-bread-abm"},{"id":"13415","title":"Crunchy Yummy Blueberry Bagels","ingredients":"wheat flours, bread, unenriched
sugars, granulated
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry
blueberries, raw
water, bottled, generic
honey","directions":"Put all the ingredients for the dough into a bowl.
Knead for 10 minutes, working it hard.
The dough should be as soft as an earlobe.
It is hard work, but keep it up!
!
Once kneading is done, divide the dough into 3 balls.
Cover them with a damp cloth.
Let rest for 10 minutes.
Using a rolling pin, roll out the dough into 15cm rounds, making sure that the thickness is even.
Start rolling the dough up.
Be careful not to make it too loose or air will get in.
Roll them back and forth,or stretch them like playing with clay.
The rolls should be 20cm long.
Flatten one side of the ends.
Make each roll into a ring by covering the other end with the flattened end.
Tightly close the seams.
If they are loose, the rings will break while boiling.
Let rise for 20 minutes.
While the dough is rising, get ready for kettling.
In a large skillet, bring water to a boil and add the honey (or sugar).
This process adds a shine to the bagel when you bake it.
Before the rising time is over, preheat the oven to 200C Start boiling the bagels once the oven is hot.
Boil the bagels for 30 seconds on each side.
Scoop up and dry the excess water with a paper towel and put them in the oven immediately.
Bake for 20 minutes at 200C
They're done.
Fresh from the oven bagels are really yummy!
The cooled bagels can be brought back to the freshly baked taste by toasting in a toaster oven.
They have a lot of blueberries and are so yummy.","url":"https://recipe.bluelayer.org/recipe/13415/crunchy-yummy-blueberry-bagels"},{"id":"13401","title":"Turkey Barbecue Meatloaf","ingredients":"ground turkey, raw
onions, raw
bread crumbs, dry, grated, plain
carrots, raw
sauce, barbecue
sauce, worcestershire
spices, garlic powder
spices, pepper, black","directions":"In a medium bowl combine turkey, onion, breadcrumbs, carrots, half the bbq sauce, worcestershire sauce, garlic, and pepper.
In a 9 inch pie plate, sprayed with non-stick vegetable spray, shape meat mixture into a round loaf.
Drizzle the top of the loaf with the remaining bbq sauce.
Bake at 180Cfor 45 minutes.","url":"https://recipe.bluelayer.org/recipe/13401/turkey-barbecue-meatloaf"},{"id":"13399","title":"Cherry Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
cherries, sweet, raw","directions":"Preheat oven to 300 degrees F (150 degrees C).
Line a cookie sheet with parchment paper.
Using a food processor, mix the flour, butter, sugar and salt for 20 seconds.
Add the cherries and pulse until chopped (about 20 seconds).
Turn out the mixture onto a work surface and gather into a smooth, compact ball.
On a lightly floured surface, form the dough into a 7 by 9 inch rectangle, about 1/4 inch thick.
Cut into 12 rectangles.
Prick each cookie 3 times with a fork.
Using a metal spatula, place the cookies about 1 inch apart on the prepared cookie sheet and refrigerate for 20 minutes.
Bake until light golden brown (30 minutes).
Let cool for 10 minutes before transferring to a rack to cool completely and sprinkle with sugar.","url":"https://recipe.bluelayer.org/recipe/13399/cherry-shortbread-cookies"},{"id":"13396","title":"Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"If using a bread machine, set all ingredients in the machine and automate the process until the first rising by using \"bread dough course\".
[Kneading] Put all ingredients in a big bowl but separate salt from yeast.
Then add lukewarm water.
Mix them using cooking chopsticks or spoon.
When the dough becomes crumbly, knead by hand.
Patiently knead well for 10 minutes until the dough gets resilient and shiny.
First Rising: When the dough becomes smooth, make it into a ball.
Cover the bowl with plastic wrap and allow it to rise triple in size.
After the first rising is done, divide the dough into 6 pieces.
Cover them with a wrung out damp kitchen towel or a bowl, and let it rest for 15 minutes.
Shaping: Stretch the dough into an oval shape.
You can stretch it gently with your hand without using a rolling pin (that way there is less pressure on the dough).
Take the dough from one end and fold the dough in 3 or roll it up and seal the edges well.
Here you can also fill it with bacon or olives.
This is a crispy chocolate French baguette filled with chocolate chips.
Later you can also make a \"condensed milk French baguette\" filled with condensed milk + butter.
Second rising: To get the crispy texture, spray water on the surface.
You can also moisten the dough by using a brush as shown in the photo or back of a spoon.
Allow the dough to rise double in size for the second time at a warm place with high humidity.
If you are using an oven with bread-rising mode, set it at 40C for about 30-40 minutes.
Preheat the oven to 220C and bake it for about 15 minutes and it's done (in an electric oven bake at 230C).
Here in the photo, I added dried tomatoes and basil in the dough.","url":"https://recipe.bluelayer.org/recipe/13396/just-flour-salt-and-sugar-easy-to-measure-out-petit-french-baguettes"},{"id":"13390","title":"Easy Chocolate Chip Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 300 degrees F (150 degrees C).
Sift together flour, baking powder and salt, set aside.
In medium bowl
cream butter and sugar together with wooden spoon.
Add chocolate chips and nuts to butter/sugar mix and stir together.
Stir in dry ingredients - works best if you mix together with your hands.
Roll dough into walnut size balls.
Flatten cookies slightly with the.
palm of your hand and place on cookie sheet.
Bake for 15 to 20 minutes (17 minute in my oven) until light golden
brown around edges.
Cookies will be soft in the middle but will firm up
as they cool.
Leave on cookie sheet for a couple minutes to let them firm up then
cool on racks.
Makes 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/13390/easy-chocolate-chip-shortbread"},{"id":"13372","title":"Grilled Flatbread","ingredients":"leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Heat grill until hot.
Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
Add olive oil, flour and salt and mix to combine.
Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.","url":"https://recipe.bluelayer.org/recipe/13372/grilled-flatbread"},{"id":"13356","title":"Multigrain Bread","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"If making in a bread maker, put all ingredients in bread machine pan and cook on the whole wheat cycle.
If making in a stand mixer, combine water, sugar, salt, margarine and yeast.
Add remaining ingredients.
Knead until a smooth ball forms, about 3-5 minutes.
Let dough rise for 45 minutes.
Punch down and form into a loaf.
Place in greased loaf pan.
Let rise for 45 minutes.
Bake at 350 degrees for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/13356/multigrain-bread"},{"id":"13348","title":"Jim's Buttermilk Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Make a sponge by dissolving the yeast in the warm water in a large bowl.
Mix in the honey.
Add 1 cup of buttermilk.
Stir in 3 cups of the flour, cover the bowl with plastic wrap, and leave it in a warm place for 15 to 20 minutes until it swells and bubbles on the top.
Meanwhile dissolve the salt and add the olive oil, in the remaining buttermilk.
When the sponge is ready add this to it along with all but 1/2 cup of the remaining flour.
Mix well until it becomes hard to stir, then turn out on a floured working surface and knead, adding more flour as necessary until the dough is smooth and resilient - about 8 to 10 minutes.
Clean out the bowl, oil or butter it, and return the dough, turning to coat with grease.
Cover with plastic and leave to rise until double in bulk, about 15 minutes or so.
Turn the dough out, punch down, then form into two loaves.
Place in greased bread pans, cover lightly with plastic, and let rise again, about 15 minutes.
Bake in a preheated 425 degree F oven 10 minutes, then lower the heat to 350F (180C) F and continue to bake 30 minutes.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/13348/jims-buttermilk-bread"},{"id":"13344","title":"Shortbread Thumbprint Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered
water, bottled, generic
vanilla extract","directions":"In a mixing bowl beat the butter, sugar and vanilla with an electric mixer.
Slowly add the flour, beating in as much as possible with the mixer and then using a wooden spoon to finish mixing the flour in.
Roll the dough into 1-inch balls and place them at least 1 1/2 inches apart on a parchment or silicon lined baking sheet.
Gently press your thumb into the center of each ball to create an indentation.
Place the pan in the freezer for about 10 minutes.
Preheat oven to 350 F. Remove pan from freezer and fill each indentation with 1/2 teaspoon jam.
Bake in the center of the oven for about 10 minutes or until the bottom edges are barely starting to become golden and the tops of the cookies are no longer shiny.
Remove from oven, set pan on a rack and allow the cookies to cool for about 5 minutes on the pan.
Then transfer them to a cooling rack or a sheet of wax paper to cool (it is important to allow them to cool some before moving them so the jam has time to cool down and set).
Add the powdered sugar into a small mixing bowl and mix in 1 teaspoon water and the vanilla extract.
Mix in additional water as needed until you get a thick, drizzling consistency.
Drizzle the icing over the cooled cookies.
Adapted from: Parent Pretty.","url":"https://recipe.bluelayer.org/recipe/13344/shortbread-thumbprint-cookies"},{"id":"13333","title":"Brown Sugar Shortbread Cookies Recipe","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 325 degrees.
Lightly butter 9-inch-diameter springform pan.
Using electric mixer, beat 1 c. butter in large bowl till light and fluffy.
Add in brown sugar and beat well.
Using rubber spatula, mix flour and salt (don't overmix).
Press dough into prepared pan.
Combine 1 Tbsp.
sugar and cinnamon in small bowl.
Sprinkle cinnamon sugar over dough.
Cut into 12 wedges, using ruler as guide and cutting through dough.
Pierce each wedge several times with toothpick.
Bake till shortbread is brown, hard at edges and slightly soft in center, about 1 hour.
Cold shortbread completely in pan on rack.
Remove pan sides.
Recut cookies into wedges.
(Can be prepared 2 days ahead.
Store in airtight container at room temperature.)
This recipe yields 12 cookies.","url":"https://recipe.bluelayer.org/recipe/13333/brown-sugar-shortbread-cookies-recipe"},{"id":"13332","title":"Ooie Gooie Bread","ingredients":"wheat flours, bread, unenriched
vanilla extract
sugars, granulated
spices, cinnamon, ground","directions":"Thaw bread dough according to package directions.
Cut dough into one inch cubes.
Mix together sugar and cinnamon.
Dip each piece of bread dough into pudding and roll in sugar mixture.
Drop into a greased bundt pan.
Cover and let rise at room temperature until double in size.
remove cover and bake in preheated ove at 350 for 20-25 minutes, or until golden brown.
remove from bundt pan and serve warm.","url":"https://recipe.bluelayer.org/recipe/13332/ooie-gooie-bread"},{"id":"13329","title":"Onion Omelet","ingredients":"onions, raw
oil, olive, salad or cooking
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
spices, basil, dried
mustard, prepared, yellow
spices, pepper, black
egg substitute, powder
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt","directions":"Place the onions and oil in a 2-quart casserole.
Cover with a lid or vented plastic wrap and microwave on high for 4 minutes, or until tender.
Transfer to a large no-stick frying pan.
Saute over medium heat for 5 minutes.
Stir in the bread crumbs, Romano cheese, basil, mustard and pepper.
Transfer to a medium bowl and set aside.
In another medium bowl, whisk together the eggs and water.
Wipe out the frying pan with paper towels.
Place it over medium-high heat.
Add 1 tsp margarine and swirl the pan.
Add half the eggs.
Lift and rotate the pan so the eggs are evenly distributed.
As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.
When the eggs are mostly set, spread half of the onion mixture over them.
Use a spatula to fold the omelet in half.
Transfer to a serving platter.
Repeat with the remaining margarine, eggs and filling.","url":"https://recipe.bluelayer.org/recipe/13329/onion-omelet"},{"id":"13327","title":"Banana Bread 6 Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
bananas, raw
leavening agents, yeast, baker's, active dry","directions":"Use*really* ripe bananas for the best banana flavor!","url":"https://recipe.bluelayer.org/recipe/13327/banana-bread-6-recipe"},{"id":"13320","title":"Aunt Velma's Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F?.
Place butter in bowl, should be at room temperature.
Add icing sugar.
work together with hands.
Add flour.
Keep working with hands until well mixed.
Put the dough on a board and pat to 1/2 inch thickness.
Cut in rectangles or fancy designs.
Bake 20 to 25 minutes at 350F?
until brown on edges.","url":"https://recipe.bluelayer.org/recipe/13320/aunt-velmas-shortbread"},{"id":"13319","title":"Scrapple (Old Recipe) Recipe","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
wheat flour, white, all-purpose, unenriched","directions":"The night before: Heat 4 1/2 c. water to boiling.
When boiling quickly stir in 1 1/2 c. cool water to cornmeal mix and stir into warm water.
Bring to boil again and cook till it starts to thicken.
Lower heat and put on lid.
Continue to cook for 10 min.
Pour into a buttered bread pan, loosely cover with waxed paper and put in refrigerator.
In the morning slice as thin as possible flour on both sides and fry in butter.
Serve with syrup, like pancakes.","url":"https://recipe.bluelayer.org/recipe/13319/scrapple-old-recipe-recipe"},{"id":"13309","title":"Halek","ingredients":"dates, deglet noor
spices, anise seed
nuts, walnuts, english
nuts, almonds","directions":"Place the dates and anise in a large saucepan with 4 quarts of water.
Bring to a boil, and simmer, uncovered, for about 45 minutes, stirring occasionally.
Simmer for 15 minutes more, stirring frequently, until the dates are opened and the consistency of chunky applesauce.
Puree the date mixture in a food processor.
In a smaller saucepan, simmer slowly, uncovered, over very low heat for about 30 minutes, stirring frequently, until the halek thickens enough to coat a spoon.
Cool.
To serve, place 2 cups halek in a bowl.
Sprinkle with half the walnuts and almonds.
Reserve the remaining halek and nuts separately.
Use as a dip for matzoh, or sprinkle with tahini and eat with pita bread.","url":"https://recipe.bluelayer.org/recipe/13309/halek"},{"id":"13307","title":"Grandma Foley's Favorite Irish Soda Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Preheat oven to 375 degrees.
Mix dry ingredients.
Using a pastry blender, cut in butter till there are no lumps.
With wooden spoon stir in buttermilk.
Add in raisins or possibly currants.
Mix well to create a soft dough.
Turn out onto floured board and knead lightly, 60 turns.
Form a cake 6 to 8 inches in diameter and 1 1/2\" thick.
Place on greased baking sheet.
Cut a deep cross on top and bake 50 to 60 min till toothpick inserted in the center comes out clean.
Allow to cold on rack and wrap in clean damp tea towel.
This keeps the crust soft.","url":"https://recipe.bluelayer.org/recipe/13307/grandma-foleys-favorite-irish-soda-bread-recipe"},{"id":"13306","title":"Cuban Bread And Sandwich Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched","directions":"Prepare the starter the day before baking day.
Dissolve the yeast in the water and stir in the flour.
Cover the bowl and allow the starter to ripen in the refrigerator for 24 hrs.
Leftover starter will keep for several days in the refrigerator or possibly can be frzn for up to 6 months.","url":"https://recipe.bluelayer.org/recipe/13306/cuban-bread-and-sandwich-recipe"},{"id":"13298","title":"Cucumber Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peppers, sweet, green, raw
pickles, cucumber, sour
spices, pepper, red or cayenne
cream, sour, cultured
nuts, pecans
salad dressing, mayonnaise, regular
salt, table
spices, pepper, black
sugars, granulated","directions":"Combine chicken, onion, cucumber, and bell pepper.
In a separate bowl, mix mayonnaise, sour cream, salt, pepper, and sugar.
Pour over chicken mixture.
Toss lightly, cover and refrigerate until chilled.
Garnish with pecans.
Serve over lettuce or salad can also be spooned on toasted slices of French bread.","url":"https://recipe.bluelayer.org/recipe/13298/cucumber-chicken-salad"},{"id":"13295","title":"1996 2nd Place Winner: Shortbread Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille
Heat oven to 325'F.
Beat all ingredients in large bowl of electric mixer on medium-high speed till smooth, about 4 min.
Divide dough into 4 pcs.
Roll out 1 piece of dough at a time on lightly floured surface to 1/16- to 1/8-inch thickness.
Cut out dough with cookie cutters.
Bake cookies on ungreased baking sheet till pale brown and slightly hard to the touch, 8 to 10 min.
Remove to cooling rack.
Decorate as desired.","url":"https://recipe.bluelayer.org/recipe/13295/1996-2nd-place-winner-shortbread-cookies-recipe"},{"id":"13286","title":"Meatloaf with Frizzle-Fried Onions (finalist Sodexo 2010 college food trends) Recipe SdxGoodEats","ingredients":"beef, grass-fed, ground, raw
onions, raw
bread crumbs, dry, grated, plain
egg substitute, powder
catsup
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
cheese, parmesan, hard
spices, pepper, black
spices, garlic powder","directions":"Combine all ingredients in mixing bowl and mix with paddle on low speed until blended.
Do not over mix.
Just enough to incorporate all ingredients.
To prepare, lightly grease the bottom of the standard baking pan and line with parchment paper (cut or folded to fit).
Chill meat mixture for 30 minutes and shape into loaves.
Do not pack too much.
Press only enough to make a well-shaped loaf with ends that do not taper so all slices will be about the same size.
Smooth out top of loaf.
Bake in a 325 degrees F conventional (300 degrees F. convention) oven for 1 to 1 1/2 hours or until minimum internal temperature is 155 degrees F.
Remove from oven and let stand 15 to 20 minutes before slicing.
Drain excess fat.
Cut each loaf into 11 4-ounce slices.
Garnish with crispy fried onions (search frizzle fried onions for recipe)","url":"https://recipe.bluelayer.org/recipe/13286/meatloaf-with-frizzle-fried-onions-finalist-sodexo-2010-college-food-trends-recipe-sdxgoodeats"},{"id":"13263","title":"Cornmeal Crust","ingredients":"water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
honey
leavening agents, yeast, baker's, active dry","directions":"Measuring carefully, place all ingredients except 1 tablespoon cornmeal in bread machine pan in order specified by owner's manual Program basic dough cycle setting press start.
Remove dough from bread machine pan; let rest 2 to 3 minutes.
Pat and gently stretch dough into 14- to 15-inch circle.
Spray 14-inch pizza pan with nonstick cooking spray; sprinkle with remaining 1 tablespoon cornmeal Press dough into pan.
Follow topping and baking directions for individual recipes.","url":"https://recipe.bluelayer.org/recipe/13263/cornmeal-crust"},{"id":"13261","title":"Garlic Parmesan Bread (Abm)","ingredients":"water, bottled, generic
butter, without salt
honey
cheese, parmesan, hard
salt, table
spices, garlic powder
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan in order as instructed.
Settings: White Basic and Medium Crust.
When finished, brush top lightly with butter.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13261/garlic-parmesan-bread-abm"},{"id":"13235","title":"Supreme Burgers","ingredients":"beef, grass-fed, ground, raw
onions, raw
bread crumbs, dry, grated, plain
cream, sour, cultured
spices, pepper, black","directions":"Mix all the ingredients together.
Shape mixture into 8 patties, each about 3/4 inch thick.
Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/13235/supreme-burgers"},{"id":"13226","title":"Cottage Cheese Dill Bread (Bread Machine)","ingredients":"water, bottled, generic
cheese, cottage, creamed, large or small curd
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
dill weed, fresh
wheat flours, bread, unenriched","directions":"Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle; press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/13226/cottage-cheese-dill-bread-bread-machine"},{"id":"13213","title":"Hgs Rockin' Poppin' Shrimp - Ww Points = 3","ingredients":"crustaceans, shrimp, raw (not previously frozen)
egg substitute, powder
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
spices, pepper, black","directions":"Preheat oven to 350 degrees.
Pour Egg Beaters into a bowl.
Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency.
Pour Fiber One crumbs into a plastic container that has an airtight lid (or into a plastic food storage bag).
Add as much salt & pepper to Fiber One as you like.
Next, prepare the shrimp by ensuring that they are as dry as possible (use a paper towel to soak up moisture).
Place shrimp in dish with Egg Beaters and coat them thoroughly.
Transfer shrimp to Fiber One container or bag and secure lid/seal bag.
Then shake until shrimp are well coated.
Place shrimp on a baking dish sprayed with nonstick cooking spray.
Cook shrimp for 15 20 minutes (flipping them about halfway through), until outsides are crispy.
Let em cool; then serve 'em alone, with ketchup or with some cocktail sauce.","url":"https://recipe.bluelayer.org/recipe/13213/hgs-rockin-poppin-shrimp-ww-points-3"},{"id":"13199","title":"Tangy Buttermilk Cheese Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
salt, table
sugars, granulated
cheese, cheddar
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/13199/tangy-buttermilk-cheese-bread"},{"id":"13189","title":"Easy Shortbread Cookies","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Add powdered sugar to the softened butter (I microwave it for 20 seconds to soften) and mix well with a whisk.
If using unsalted butter, add a pinch of salt.
Add flour (no sifting needed) and mix with the whisk.
Knead the mixture until it's no longer floury.
Don't worry if it is rough and crumbly at first, it will be smooth shortly.
Tear the dough, flatten each piece to a 1cm thickness and place on a baking pan.
Poke holes with a fork.
The dough will increase to 1.5 times its original size.
Bake in a 355F/180C oven for 10 minutes, then flip the baking tray around and bake for a further 3 minutes (adjust the cooking time accordingly) to bake evenly.
Pay attention to the color on the edges.
No matter how long you have been baking them, take the cookies out of the oven once they become light brown on the edges.
Cool on the baking pan (they will continue to cook from the residual heat), and they are done.
Here, I shaped the dough into a square log in plastic film and sliced it to make them like English style shortbread cookies.
The dough can be cut with a knife easily even at room temperature.
It is very easy to handle, so it's great to make cut-out cookies.
They are also delicious with chocolate chips added to the dough.
Add the same amount as the sugar.
Try them also with cocoa or coffee.","url":"https://recipe.bluelayer.org/recipe/13189/easy-shortbread-cookies"},{"id":"13188","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"in mixing bowl combine flour, sugar, baking powder, soda and salt.
stir thoroughly.
cut in butter till crumbly,.
add buttermilk.
stir just enough to moisten.
turn on lightly floured surface.
knead 8 to 10 times.
put in greased 9x5x3 inch loaf pan.
bake at 350 for 1 hour or until browned and inserted toothpick comes out clean.
this may also be baked in a casserole or on a baking sheet.
VARIATION;add one cup raisins or currants.","url":"https://recipe.bluelayer.org/recipe/13188/irish-soda-bread"},{"id":"13184","title":"Breadstick Seasoning","ingredients":"oil, olive, salad or cooking
spices, garlic powder
cheese, parmesan, hard
spices, basil, dried
spices, parsley, dried
spices, oregano, dried","directions":"Mix all dry spices together.
add olive oil and garlic.
brush on breadstick before baking or just before re-warming baked breadsticks.","url":"https://recipe.bluelayer.org/recipe/13184/breadstick-seasoning"},{"id":"13183","title":"Three Seed Bread for Bread Maker Abm","ingredients":"water, bottled, generic
honey
oil, canola
wheat flour, white, all-purpose, unenriched
vital wheat gluten
wheat flour, white, all-purpose, unenriched
salt, table
seeds, flaxseed
seeds, sunflower seed kernels, dried
spices, poppy seed
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread machine in the order recommended by the bread machine manufacturer and select the basic bread cycle, large loaf, light setting.
After about 5 minutes, be sure to check the dough to see if you need to add a bit more water or flour.
Let cool completely on a wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/13183/three-seed-bread-for-bread-maker-abm"},{"id":"13179","title":"Wholesome Banana Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Fold in one bowl.
1/4 c. vegetable oil 1 egg (or possibly 1 egg white) 1 c. mashed ripe bananas (2 med.)
1 teaspoon vanilla extract Nuts and/or possibly raisins of your choice and amount Vegetable cooking spray
Combine the first four ingredients and set aside.
Combine sugar and oil in medium bowl; beat at medium speed with electric mixer 2 min or possibly till well blended.
Add in egg (white) and beat till blended.
With mixer at low speed, add in flour mix alternately with bananas, beginning and ending with flour mix.
Blend well after each addition.
Stir in vanilla.
Careful not to overmix or possibly let batter stand before baking; this will cause bread not to rise properly.
Pour batter into loaf pan coated with cooking spray; bake at 350 degrees for 45 min or possibly till wooden pick comes out clean.
Cold 15 min in pan on wire rack; remove from pan and let cold completely.
(120 calories/slice)
This is a delightful bread for breakfast or possibly snacking and it's low in cholesterol too!","url":"https://recipe.bluelayer.org/recipe/13179/wholesome-banana-bread-recipe"},{"id":"13175","title":"Aunt Helen's Opera Fudge","ingredients":"sugars, granulated
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized","directions":"Put cream and sugar in a large saucepan.
Heat on medium to medium-high.
Stir until it comes to a boil, then add cream of tartar.
Using a candy thermometer, cook and stir constantly till it reaches 238 degrees F. Immediately pour onto a large, cooled marble candy-making slab (or something similar that will stay cold) until the mixture is cooled.
Then mix well until it turns white and mounds.
Cover with a damp cloth for 1/2 hour or so.
Then knead it like bread until it's smooth.
You can have it plain or add small bits of candied fruit and nuts, if you like, and knead into it.
Roll it into a log on some waxed paper or plastic wrap, and keep refrigerated.
Serve by slicing 1/4 inch slices off and serving on a pretty little plate.","url":"https://recipe.bluelayer.org/recipe/13175/aunt-helens-opera-fudge"},{"id":"13162","title":"Traditional White/Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a small bowl, dissolve yeast and sugar in warm water.
Let sit for 5-10 minutes until yeast mixture is bubbly.
In a large bowl combine butter, salt, and 1c.
whole wheat flour.
Add the yeasty mixture to the whole wheat flour mixture.
Mix well.
Stir in the white flour 1/2 cup at a time, mixing well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface.
Form into a loaf and place into a lightly greased 9x5 inch loaf pan.
Cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 375 degrees.
Bake at 375 degrees for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/13162/traditional-white-wheat-bread"},{"id":"13160","title":"Quick Naan (Bread Machine)","ingredients":"water, bottled, generic
salt, table
honey
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"If the yogurt is cold, heat it for 15 seconds in the microwave.
Add ingredients to your bread machine according to the manufacturer's directions.
After 5 minutes, check your dough (see NOTE).
After another 5 minutes (10 minutes total in the machine) take the dough out and divide into 8 pieces.
Turn each piece in flour, cover, and allow to rest on a tray for 20 minutes.
Meanwhile, heat your oven to 500F.
If you have a pizza stone, allow it to heat in the oven, otherwise, put heat-resistent metal cooling racks in the oven.
Baking sheets do not work very well.
With your fingers, flatten each piece of dough into a tear-drop shape, 1/2 inch thick.
Moisten hands, then turn naan briefly in your hands to moisten it, and place it on the stone/rack; bake for about 4 minutes.
Brown tops using the broiler.
Wrap naan in a towel while you make the rest.
NOTE: Dough should be somewhat sticky, and you might get a small amount stuck to your finger.
It shouldn't stick to the pan at all.
If it isn't sticky enough, add 1 T water.
If it sticks to the pan, add 1 T flour, till you reach the correct consistency.","url":"https://recipe.bluelayer.org/recipe/13160/quick-naan-bread-machine"},{"id":"13159","title":"Hamburger Buns (For the Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in to your machine's fully assembled pan.
Select the \"dough\" or \"manual\" cycle and press start.
10 minutes after your machine has started kneading the dough open the lid and check the coonsistency of the dough.
The dough should be tacky to the touch like the sticky part of a Post-it-note.
If the bread is too dry add 1 tablespoons of water at a time allowing a minute or two of kneading then check it again.
If needed add another tsp of liquid.
Repeat this until the dough reaches the proper consistency.
If the dough is too wet apply the above steps but using flour instead of liquid.
After the machine has beeped to indicate the dough is done, remove the dough and divide dough into 9 equal pieces.
Form each piece into smooth ball.
Place on large greased baking sheet.
Flatten balls into 4 inch rounds, cover and let rise in warm, draft free place until doubled in size 20 to 30 minutes.
Lightly beat egg white and 1 tblsp.
water.
Brush on buns.
Sprinkle with sesame seedl Bake at 375 for 12 to 15 minutes or until done.
Makes up to 9 buns.","url":"https://recipe.bluelayer.org/recipe/13159/hamburger-buns-for-the-bread-machine"},{"id":"13150","title":"Roti (Nepali Non-Leavened Whole Wheat Flat Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
salt, table","directions":"In a large bowl, combine the flour, melted butter, salt and sugar.
Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.
Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.
Cover with plastic wrap and let rest for an hour or so.
Divide the dough into three-inch balls.
Flatten the dough balls into 6-7 inch circles.
Cover with plastic wrap.
Heat a cast-iron skillet on medium-high heat.
Place one roti on the skillet, top-side down and cook for 30 seconds or so.
Turn over and cook for another minute until small air pockets emerge.
Turn it over once more and cook for another minute.
With a lightly-wet towel, press on the roti, forcing it to develop more air pockets.
Keep the finished rotis warm in a towel as you continue to prepare other rotis.
Serve hot with vegetable or meat preparations.","url":"https://recipe.bluelayer.org/recipe/13150/roti-nepali-non-leavened-whole-wheat-flat-bread"},{"id":"13118","title":"Ekmek Turkish Bread","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well.
Cover and let sit at room temperature overnight.
The next day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
On the third day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water.
Let stand until creamy, about 10 minutes.
Break the starter into small pieces and add it to the yeast mixture.
Stir in 4 cups of flour and the salt.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Sprinkle a little flour over the dough and then cover it with a dry cloth.
Let it raise until double in size.
Put the dough back onto a lightly floured work surface and punch out the air.
Divide the dough in half and knead each piece for 2 to 3 minutes.
Shape each piece into a tight oval loaf.
Sprinkle two sheet pans with corn meal.
Roll and stretch two loaf until they are 15x12 inch ovals.
Dust the tops of the loaves with flour.
Cover with a dry cloth and let raise in a warm place until doubled in size.
Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 30 to 40 minutes.
Mist with water 3 times in the first 15 minutes.
Loaves are done when their bottoms sound hollow when tapped.
Let cool on wire racks before serving.","url":"https://recipe.bluelayer.org/recipe/13118/ekmek-turkish-bread"},{"id":"13113","title":"Cranberry Bread","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
orange juice, raw
water, bottled, generic
cranberries, dried, sweetened","directions":"Sift top ingredients together in large mixing bowl.
Add orange juice, water, and cranberries.
Stir until mixed completely.
Bake in Pam sprayed bread pan for 1 hour at.
Turn out bread and cool.","url":"https://recipe.bluelayer.org/recipe/13113/cranberry-bread"},{"id":"13105","title":"Bannock II","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic
salt, table","directions":"Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, mix together the flour, baking powder, salt, water and oil.
Knead on a lightly floured surface for about 10 minutes.
Let it rest for a minute, then spread out onto a cookie sheet to 1 inch thickness.
Poke holes in the dough using a fork.
Bake for 15 to 20 minutes in the preheated oven, until the bottom is golden when you lift up the bread to take a peek.","url":"https://recipe.bluelayer.org/recipe/13105/bannock-ii"},{"id":"13093","title":"Oatmeal Molasses Quick Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
oats
molasses
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
raisins, seeded
cornmeal, degermed, unenriched, yellow","directions":"Preheat oven to 400.
Combine first 4 ingredients in a medium bowl.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.
Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins.
Stir with a wooden spoon until dough pulls together in a shaggy mass.
Let rest 2 minutes.
Turn half of dough out onto a lightly floured surface.
Knead 1 minute with floured hands (dough will feel tacky); shape dough into a 6-inch round loaf.
Place on a baking sheet dusted with cornmeal.
Repeat procedure with remaining dough.
Make 3 diagonal cuts 1/4-inch deep across top of each loaf using a sharp knife.
Bake at 400 for 20 minutes.
Reduce oven temperature to 375 (do not remove loaves from oven); bake an additional 15 minutes or until bottom of each loaf sounds hollow when tapped.
Let stand 15 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/13093/oatmeal-molasses-quick-bread"},{"id":"13087","title":"Another Oatmeal Bread Recipe","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
sugars, brown
oats","directions":"Put into baking pan and start.","url":"https://recipe.bluelayer.org/recipe/13087/another-oatmeal-bread-recipe"},{"id":"13084","title":"Turkey Pinwheel Loaf","ingredients":"carrots, raw
onions, raw
delallo, italian seasoned breadcrumbs,
water, bottled, generic
salt, table
spices, parsley, dried
spices, thyme, dried
spices, pepper, black
ground turkey, raw
oil, olive, salad or cooking","directions":"Place carrots and 1 cup of onion in a saucepan and cover with water.
Bring to a boil.
Reduce heat.
Cover and cook until crisp-tender; drain.
In a bowl, combine bread crumbs, water, salt, parsley, thyme and remaining onion.
Crumble turkey over the mixture and combine well.
On a piece of heavy foil pat turkey mixture into a rectangle.
Spread carrot and onion mixture to 1 inch of the edges.
Roll up jelly-roll style, starting with a short side and peeing foil away as you roll.
Seal seams and ends.
Place, seam side down, in a greased 13 by 9 inch baking pan.
Bake, uncovered at 350 for 30 minutes or until the meat is no longer pink and a meat thermometer reads 165.
Let stand 10 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/13084/turkey-pinwheel-loaf"},{"id":"13078","title":"Whole Wheat Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients into the pan of the bread maker in the order suggested by the manufacturer.
Press Start.","url":"https://recipe.bluelayer.org/recipe/13078/whole-wheat-bread"},{"id":"13077","title":"Crusty Cornbread","ingredients":"water, bottled, generic
spices, pepper, black
oil, olive, salad or cooking
sugars, granulated
salt, table
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select cycle; press Start.","url":"https://recipe.bluelayer.org/recipe/13077/crusty-cornbread"},{"id":"13070","title":"Easy, quick rise bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic","directions":"Mix all dry ingredients in a large bowl
Stir in water.
The dough will be sticky.
Knead dough, adding flour by increments until dough is smooth, no longer sticky and forms a large ball.
Let dough rest in a well oiled bowl, covered with a damp towel for 30 minutes.
Meanwhile preheat oven to 400
Form a large ball with the dough and put on greased baking sheet.
Sprinkle with flour and make long incisions in the surface of the dough in the shape of an X
Bake for 40 minutes","url":"https://recipe.bluelayer.org/recipe/13070/easy-quick-rise-bread"},{"id":"13069","title":"Sour Cream & Chive Bread (bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
cream, sour, cultured
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, baking soda
chives, raw
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in order given into bread machine pan.
Select desired settings.
I used the \"rapid bake\" function on my bread machine with good results.
Note: If your bread machine has a timer feature, it is recommended not to use it for this recipe.","url":"https://recipe.bluelayer.org/recipe/13069/sour-cream-chive-bread-bread-machine"},{"id":"13065","title":"Mathri (Salted Crackers)","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
spices, caraway seed
spices, pepper, black","directions":"Mix the semolina in just enough water to make it completely wet and let it soak for about 20 minutes.
Mix the other flours, 1/2 cup oil, salt and caraway seeds together.
Add the soaked semolina and knead the dough, adding about 1/4 cup water as needed, until the dough becomes semi hard and supple.
Make little balls (walnut size) and shape them into patties.
On a flat surface, roll each patty, sprinkled with a pinch of black pepper, into a small round, about 1/4\" thick.
Prick the rounds with fork for air vents.
Heat the oil in a deep frying pan or wok on medium heat.
Fry the mathri, few at a time, turning as needed, until golden brown on all sides.
Drain them on paper towels or brown paper bag.
Repeat for the remaining mathri.
Serve when completely cold.
Variation: May add 1 cup fresh fenugreek leaves ( 1/2 cup dry leaves), black pepper and red chili powder, when making the dough.
Healthy Alternative: Use milk instead of water to make the dough.
Add 1 tablespoon baking powder and the desired spices.
Take small pieces of dough and shape like bread sticks.
Bake in the preheated oven at 425F for 5 minutes; turn and bake for another 5 minutes until light brown.","url":"https://recipe.bluelayer.org/recipe/13065/mathri-salted-crackers"},{"id":"13058","title":"Best Ever Wheat Bread!","ingredients":"wheat flour, white, all-purpose, unenriched
honey
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix whole wheat flour, honey, oil, warm water, and yeast.
Let set for 15 minutes, until yeast starts to rise.
Add white flour and salt.
(Start with 7-8 cups and up to nine may be added as you see necessary.
Especially as you are kneading the dough).
Knead for about 5 minutes by hand or in mixer (i.e.
kitchen aide).
Let rise until doubled in size.
Shape into 4 loaves and rise to desired size.
Bake at 350 degrees for 30 minutes.
Remove from bread pan after a few minutes and allow to cool on rack.
**TIP: you may want to flour bread pans so the bread comes out easier.","url":"https://recipe.bluelayer.org/recipe/13058/best-ever-wheat-bread"},{"id":"13044","title":"Bread Dipping Oil","ingredients":"oil, olive, salad or cooking
spices, basil, dried
spices, parsley, dried
spices, garlic powder
spices, thyme, dried
spices, oregano, dried
spices, pepper, black
spices, rosemary, dried
salt, table
spices, pepper, red or cayenne
lemon juice, raw
cheese, parmesan, hard","directions":"Stir together the olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl.
Sprinkle the Parmesan cheese over the surface of the oil mixture.","url":"https://recipe.bluelayer.org/recipe/13044/bread-dipping-oil"},{"id":"13042","title":"No-Knead Bread (Refrigerated Dough/Hybrid Method)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
vinegar, cider","directions":"Mixed the dough by hand for about two minutes.
10 hours in refrigerator in a lightly oiled bowl covered with plastic wrap.
10 hours at room temperature.
No further proofing needed.
Sprinkled the board with 1/4 cup flour.
Turned out the dough and sprinkled some more flour on top.
Formed and stretched the dough, which only absorbed about half the flour on the board.
The dough was moist, but very easy to handle.
Put the dough in a lightly-oiled baking pan 12x 4, bottom sprinkled with corn meal, to rest while pre-heating the oven.
Heated a clay baker to 500, and turned the dough into it.
Baked at 475 for 30 minutes lid on and 10 minutes lid off.
Good oven spring.
Crust cracked, and crackled while cooling.
Thin crisp crust.
Complex flavour.
Note: The refrigeration and fermenting times are neither precise nor critical.
About eight hours of each will work fine.
The dough just needs to double in bulk in the fermenting stage.
Ive also been making it with 50/50 unbleached white and multigrain, and thats delicious.
The resting in the baking pan is optional.
I can now handle the dough without that, so I shape it, and just let it sit on the board until ready for the pot.
I've also baked this as a boule in an unglazed tagine.
It also works in any covered pot.
This recipe/method is posted on The Fresh Loaf.","url":"https://recipe.bluelayer.org/recipe/13042/no-knead-bread-refrigerated-dough-hybrid-method"},{"id":"13038","title":"Quick Chocolate Chip Sticky Buns","ingredients":"butter, without salt
wheat flours, bread, unenriched
sugars, granulated
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
syrup, maple, canadian","directions":"Preheat oven to 350F Place butter in 9-inch round cake pan; place pan in oven while preheating to melt butter.
Meanwhile, unroll dough on cutting board.
Combine sugar and cinnamon in small bowl; sprinkle over dough.
Sprinkle with chocolate chips.
Starting with short side, roll up dough jelly-roll style.
Cut into 8 slices with serrated knife.
Remove pan from oven.
Stir pecans and maple syrup into melted butter.
Arrange slices cut side down in pan, pressing gently into nut mixture.
Bake 20 minutes or until golden brown.
Immediately invert pan onto serving plate, scraping any nuts and butter mixture onto buns.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/13038/quick-chocolate-chip-sticky-buns"},{"id":"13036","title":"Chocolate Pecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, powdered
butter, without salt
vanilla extract
sugars, granulated
nuts, pecans","directions":"Preheat the oven to 350F
Grease a baking sheet well.
Place the flour, cocoa, and powdered sugar in a food processor.
Turn the machine on and slowly add the butter, 2 tablespoons at a time.
Add the vanilla and process until the dough forms a ball on top of the blades.
In the palms of your hands, roll the dough into circles about 1/2 inch thick.
Place on the prepared baking sheet and press each circle of dough down with the bottom of a glass until it is about 1/4 inch thick.
Sprinkle the dough with the granulated sugar and pecans and press again to flatten.
Bake the cookies until brown, about 10 minutes.
Cool them on the baking sheet before serving.","url":"https://recipe.bluelayer.org/recipe/13036/chocolate-pecan-shortbread"},{"id":"13018","title":"Holiday Raisin Shortbread Bars","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, nutmeg, ground
butter, without salt
sugars, powdered
raisins, seeded
water, bottled, generic","directions":"Preheat oven to 350 degrees.
Combine water and raisins in a small saucepan.
Bring to a boil and continue to boil for about 5 minutes.
Drain and set aside.
Spray 8 inch square baking dish with 'bakers spray'.
(Non-stick spray with flour in it).
Combine all dry ingredients except for sugar.
Set aside.
With hand-held mixer beat sugar and room temperature butter until creamed.
Slowly add, in 3 batches, the dry mixture.
Fold in cooled raisins.
Pat dough into baking dish and bake for about 20 minutes or until sides are golden and toothpick comes out clean.
Cool and cut into bars.
They are very yummy eaten warm.","url":"https://recipe.bluelayer.org/recipe/13018/holiday-raisin-shortbread-bars"},{"id":"13017","title":"Bread Rolls that Stay Soft the Next Day","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put all of the ingredients in the bread maker and start the bread dough course.
Once the first rise has completed, divide the dough into 12 pieces, make them into round shapes, cover with a tightly-wrung towel and let sit for 15 minutes.
Make the dough into a teardrop shape.
Place the small end closest to you and use a rolling pin to extend.
Roll up from the small end, and then place on a baking pan with the seam facing down.
Spray with water and allow to rise for a second time.
Use your oven's fermentation function for 40 minutes.
Preheat your oven to 190C and bake for 15 minutes.
If you divide the dough up into 6 pieces, you can make hamburger buns!
Wiener Rolls
Corn Rolls","url":"https://recipe.bluelayer.org/recipe/13017/bread-rolls-that-stay-soft-the-next-day"},{"id":"13015","title":"Quick Sourdough Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In a large bowl, combine 1 cup water, 1 cup bread flour, 1/4 teaspoon sugar and 2 teaspoons yeast; mix well.
Cover with plastic and let sit in a warm location for 6 to 8 hours, or overnight.
The next day, pour overnight starter into the pan of bread machine.
Add remaining ingredients in the order recommended by the manufacturer.
Select cycle; press Start.","url":"https://recipe.bluelayer.org/recipe/13015/quick-sourdough-bread"},{"id":"13011","title":"Orange Cranberry Bread","ingredients":"orange juice, raw
butter, without salt
salt, table
wheat flours, bread, unenriched
honey
orange juice, raw
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened","directions":"Program machine for a 2-pound loaf on the light crust setting.
Add ingredients (except the cranberries) into your machine in the order recommended by your manufacturer.
Add the cranberries at the machines recommended addition time.
The bread will brown easily and would do well on a sandwich setting if your machine has it.
I dont have a sweet bread setting, but this might work well also due to the high sugar content.
Alternatively, the bread will come out wonderfully mixed either by hand or in a stand mixer and baked in the oven.
However, I have always used my machine and do not have a recommended oven baking temperature.","url":"https://recipe.bluelayer.org/recipe/13011/orange-cranberry-bread"},{"id":"13004","title":"Vegan Pumpkin Zucchini Bread","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
pumpkin, raw
shortening, vegetable, household, composite
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
squash, summer, zucchini, includes skin, raw
nuts, walnuts, english","directions":"In a mixing bowl, combine applesauce and sugar.
Add pumpkin, shortening and vanilla.
Combine dry ingredients; gradually add the dry mixture into pumpkin mixture and mix well.
Stir in zucchini and nuts.
Pour into two greased and floured 9-inch x 5-inch x 3-inch loaf pans.
Bake at 350 degrees F for 45-50 minutes or until breads test done.
Cool in pans 10 minutes.
Remove to a wire rack.","url":"https://recipe.bluelayer.org/recipe/13004/vegan-pumpkin-zucchini-bread"},{"id":"13002","title":"Honey Oat Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
honey
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
oats
salt, table
honey
oats","directions":"In the large bowl of a stand mixer, stir the yeast into the warm water.
Let it sit for 5 minutes.
Stir in the milk, melted butter and honey.
Add the wheat flour, bread flour, oats and salt, and mix on low until a dough ball begins to form.
Change to the dough hook and continue kneading, on medium speed, until the dough is smooth and elastic (about 5-7 minutes).
If the dough is sticky while kneading the dough, you can add more bread flour a little at a time.
Place the dough in a lightly oiled large bowl.
Cover the bowl with plastic wrap and place it in a turned-off oven to rise until doubled in size, about 1-2 hours.
Lightly oil a 9x5-inch bread pan.
Line the pan with parchment paper, leaving 1-inch of parchment paper hanging off the sides of the pan (to use as handles for removing the bread later).
Set aside.
Remove the dough from the bowl and transfer to a lightly floured surface.
Using a rolling pin, roll the dough out until it is about 9x12-inches and is 1/2-inch thick (adding more flour to the surface if the dough begins to stick).
Starting from the shorter end, roll up the dough in a log, tucking in the ends as you roll up.
Place the dough into the prepared bread pan, seam-side down.
Cover the bread pan with a clean, dry towel and let it rise until the dough has doubled again, about 1-2 hours.
Preheat the oven to 350 F. Fill an empty baking pan with boiling water and place that pan on the lower rack of the oven.
Microwave the remaining 1 tablespoon of honey for a few seconds until its liquid.
Then brush it over the top of the bread loaf.
Sprinkle the remaining oats on top.
Bake the bread in the preheated oven until it is a deep golden brown, about 45 minutes.
Allow the bread to cool in the pan for 10 minutes and then use the parchment paper handles to remove it from the pan and transfer to a cooling rack to cool completely.
Slice, serve and enjoy!
Recipe adapted from Bakingdom.","url":"https://recipe.bluelayer.org/recipe/13002/honey-oat-wheat-bread"},{"id":"13000","title":"Yummy White Bread","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place in bread machine and prepare according to manufactures suggestion.
(I like to use the dough cycle so that I can cook the bread in the oven ay 350F for about 30-35 minutes).
Homemade Bread -- Yum!","url":"https://recipe.bluelayer.org/recipe/13000/yummy-white-bread"},{"id":"12999","title":"Eggless, Easy and Tasty Peanut butter bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
peanut butter, smooth style, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift together flour, baking powder and a pinch of salt.
Stir in sugar.
Add peanut butter and rub in well.
Add milk and beat thoroughly.
Bake in a greased loaf pan at 350F for an hour.
Cool in pan for 10 minutes.
Remove from pan and cool completely.
Slice and serve.
If you have bread remanining, wrap in aluminium foil and freeze.
Thaw for sometime before serving the next day.","url":"https://recipe.bluelayer.org/recipe/12999/eggless-easy-and-tasty-peanut-butter-bread"},{"id":"12993","title":"The Best Raisin Bread for Bread Maker / Machine","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Firstly, mix the flour, milk powder, sugar, salt and cinnamon together thoroughly in a mixing bowl making sure there are no lumps.
Now add the luke warm water and butter into the bread machine.
(I divide the butter into four pieces and put one in each corner of the pan for easier mixing).
Then add the dry mixed ingredients into the pan.
Make a small well in the centre of the dry mixture and add the yeast.
Set the Bread Maker / Machine to 'Sweet Bread' setting and wait for it to 'BEEP' (approx 15 minutes) before adding the raisins.
Wait until cooked and enjoy fresh or toasted with butter -- YUM !
** If the mixture is too dry while mixing you can add a tablespoon of water.
Alternatively if its too moist, a tablespoon of flour should sort it out nicely.
**.","url":"https://recipe.bluelayer.org/recipe/12993/the-best-raisin-bread-for-bread-maker-machine"},{"id":"12992","title":"Egg-free Steamed Bread Made in a Cup","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Put all the ingredients into a cup.
Mix well.
The flour will harden at the bottom of the cup, so stir it vigorously!
Microwave at 500 W for a minute!","url":"https://recipe.bluelayer.org/recipe/12992/egg-free-steamed-bread-made-in-a-cup"},{"id":"12983","title":"Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix dry ingredient together.
Add water and knead until soft.
Take a ball of soft dough, pat back and forth, pulling, until flat and round.
Heat oil in skillet (Medium-High).
Cook dough rounds until brown, turn to brown on other side.
NAVAJO TACOS: Top fry bread with chili, grated cheese, shredded lettuce and chopped tomatoes.
Other garnishes could include: sour cream, sliced olives, chopped green onion or chives, favorite taco sauce.
Fry Bread is also good served in much the same way as you would scones.
Top the hot bread with butter and honey or your favorite jam.
It's also marvelous for peanut butter lovers.","url":"https://recipe.bluelayer.org/recipe/12983/fry-bread"},{"id":"12981","title":"Bird Seed Bread (Abm)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
spices, poppy seed
seeds, sesame seeds, whole, dried
quinoa, uncooked
seeds, sunflower seed kernels, dried
butter, without salt
yogurt, greek, plain, nonfat
honey
water, bottled, generic","directions":"Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine.
Just make sure the salt and wet stuff stays away from the yeast until it mixes.
If you like the old fashioned way, that will work too - just use your usual process.
For rolls, use the dough cycle.
When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice.
Put the wads, evenly spaced, on a lightly oiled cookie sheet.
Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting.
Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom.
Brush with melted butter if desired.","url":"https://recipe.bluelayer.org/recipe/12981/bird-seed-bread-abm"},{"id":"12969","title":"Scottish Lorne Sausages: Square Breakfast Sausage!","ingredients":"beef, grass-fed, ground, raw
pork, fresh, loin, tenderloin, separable lean only, raw
delallo, italian seasoned breadcrumbs,
water, bottled, generic
salt, table
spices, coriander seed
spices, pepper, black
spices, nutmeg, ground","directions":"Lorne Sausage.
Put everything in big bowl together and give it a really good mix by hand.
Then ideally put the mix into a loaf tin or rectangular pan about 10\" x 4\" x 3\".
Put the sausage meat block in the freezer for a little while until it's just starting to set.
Remove it from the tin and cut the sausage block into the thickness of slices you prefer.
Put the slices, separated by cling film, into freezer bags and put them back in the freezer.
To Serve.
When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.
Serve with bacon and eggs for breakfast.
Serve with chips and baked beans for a larger meal.
Traditionally served in a bread roll (\"roll on sausage\" in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.","url":"https://recipe.bluelayer.org/recipe/12969/scottish-lorne-sausages-square-breakfast-sausage"},{"id":"12967","title":"Pecan and Red Onion Bread (Abm)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
fresh red onions,
nuts, pecans","directions":"r>Instructions:.
Add first six ingredients to pan in order listed, or as your bread machine manual tells you to.
Program for \"mix bread\" or the settings that allow ingredients such as seedsm or fruits to be folded into the dough.
Push \"start\".
When the signal sounds, add the onion and nuts.
Remove the bread from pan when done, about 3 1/2 hours later.","url":"https://recipe.bluelayer.org/recipe/12967/pecan-and-red-onion-bread-abm"},{"id":"12965","title":"Seedy Bread","ingredients":"water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
seeds, flaxseed
seeds, sunflower seed kernels, dried
nuts, almonds
spices, poppy seed
celery, raw
dill weed, fresh
leavening agents, yeast, baker's, active dry
salt, table","directions":"Place water and seeds in the bread machine basket.
Add the flour.
Make a well in the center and put the sugar and yeast in it.
Sprinkle the salt around the edges of the basket so it isn't mixed with the yeast and sugar.
Select a setting for 1 1/2 pound loaf.
Try this recipe for making delicious bread sticks too.
Just stop the machine at the end of kneading and shape the dough into thick long rolls, brushing with oil.
Allow them to rise until double in size and bake at 375.
for 25-30 minutes.","url":"https://recipe.bluelayer.org/recipe/12965/seedy-bread"},{"id":"12961","title":"Classic Spinach Artichoke Dip","ingredients":"artichokes, (globe or french), raw
spinach, raw
cream, sour, cultured
salad dressing, mayonnaise, regular
cheese, parmesan, hard
cheese, parmesan, hard
spices, garlic powder","directions":"Preheat oven to 375.
In a small baking dish mix together all ingredients and blend well.
Cover and bake until hot and bubbly (about 40 minutes).
Serve hot with chips or bread of your choice.","url":"https://recipe.bluelayer.org/recipe/12961/classic-spinach-artichoke-dip"},{"id":"12911","title":"Light Wheat Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat","directions":"heat milk to 100 - 110 f.
combine dry ingredients in stand mixer bowl.
add oil and milk.
mix using the bread hook until the dough comes together.
let rest 5 minutes.
knead for 3 minutes.
let rest 5 minutes.
knead another 3 minutes.
put in a lightly oiled bowl, cover and let rise until doubled.
roll out and roll up forming a loaf.
put in lightly sprayed loaf pan, cover and let rise until a well formed loaf appears.
slash top if desired, bake in preheated 350 f oven for 40 minutes, internal temp should be between 190 - 200 f.","url":"https://recipe.bluelayer.org/recipe/12911/light-wheat-bread"},{"id":"12906","title":"Super Easy Italian Bread","ingredients":"wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
water, bottled, generic","directions":"Put all the ingredients in a large bowl and mix together really well.
Add the lukewarm water (about 40C) all at once to Step 1, and mix together.
Cover the bowl from Step 2 with cling film, and let the dough rest in the fridge until it's risen (about 2 to 3 hours).
This photo shows how the dough looks after 2 to 3 hours.
You can leave it to rest at room temperature as well.
Line a baking tray with parchment paper, place the dough onto it and shape to your liking.
(I shaped it long and thin.)
This dough is quite soft.
Bake in the oven for 30 to 40 minutes at 200 C, and it's done.
It will be flat when it's baked.
It'll turn out taller if you bake it in a baking tin.
The outside is crispy the inside is soft and chewy when it's freshly baked.
If you lightly toast it, it's exquisite.
I made this one with 100 g of whole wheat flour and 150 g of cake flour.
It's chewy, flavorful, and delicious.","url":"https://recipe.bluelayer.org/recipe/12906/super-easy-italian-bread"},{"id":"12900","title":"Simple Shortbread Squares","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
sugars, granulated","directions":"Preheat oven to 275 degrees F (135 degrees C).
Butter a 9x13-inch baking pan.
Mix 4 cups and 2 tablespoons flour, butter, and white sugar together in a bowl using your hands until completely mixed.
Spread dough into the prepared baking pan; cover with waxed paper and press firmly into pan.
Prick dough through the waxed paper using a fork; remove waxed paper.
Bake in the preheated oven until shortbread is lightly browned, about 1 1/2 hours.
Turn off oven and remove pan.
Cut shortbread into 1-inch squares.
Return pan to oven until oven is completely cooled.
Sprinkle shortbread with colored sugar, remove squares from pan, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/12900/simple-shortbread-squares"},{"id":"12896","title":"Corned Beef-Onion Sandwich Filling (Betty Crocker)","ingredients":"corn, sweet, white, raw
salad dressing, mayonnaise, regular
celery, raw
onions, raw
mustard, prepared, yellow","directions":"Stir together all ingredients until well mixed.
Serve on favorite sandwich bread.","url":"https://recipe.bluelayer.org/recipe/12896/corned-beef-onion-sandwich-filling-betty-crocker"},{"id":"12873","title":"Basic White Bread Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Sprinkle the yeast into a bowl with half of a cup of water.
Stir to dissolve and leave for five minutes.
Mix the flour and salt together in another bowl.
Make a well in the center of the dry ingredients and pour in the dissolved yeast.
Form a paste, Cover the bowl with a towel and let the paste sponge (frothy, loose and expanded) for 20 minutes.
Mix in the rest of the water until you get a firm, moist dough.
Knead for about 10 minutes.
Put the dough in a clean bowl and cover with a dish towel.
Let it rise for about 1 1/2 - 2 hours.
Punch down then let it rest for 10 minutes.
Shape into a long loaf.
Place onto a floured baking sheet and let it proof for 45 minutes.
Slash the top and cook in a 425 degree oven for 45 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/12873/basic-white-bread-dough"},{"id":"12834","title":"Fresh Milled Grain Whole Wheat Bread in Bread Machine","ingredients":"wheat flour, white, all-purpose, unenriched
vital wheat gluten
honey
butter, without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry","directions":"Grind about 5 cups of hard red or hard white spring wheat.
This should make a little more than 600 grams of flour.
Weigh the flour out.
Tip for using Vitamix--store grain in freezer so it does not get hot during grinding.
Do only 1 cup at a time.
You can re-grind the larger pieces.
Measure it out on a scale because the weight of flour is different depending on the grind.
This is key.
It will be around 4-5 cups, but you won't get bread that is as good if you use volume over weight.
In your bread machine, add everything EXCEPT yeast and about 1 cup of flour.
Turn on your bread machine and let it mix.
It'll be kind of gloopy, that's fine.
You might need to help get all the wheat wet by mixing it inches It doesn't have to be perfect, but we want the wheat wet.
Stop once it's mixed (turn off machine).
Of course you can do that by hand if you want to.
Set the timer on your bread machine for at least 8 hours later and use the dough cycle for the best bread.
You can wait up to 24 hours.
The wait is so that the whole wheat can do a few important things; develop a good gluten and break down phytic acids.
By using buttermilk (you can make your own or use water and 2 tsp apple cider vinegar) you give it an acidic environment to do it's thing.
Pour the remaining flour on top of the dough and make a little \"bowl\" in the flour and carefully pour the yeast into the indent so that it is separated from the dough.
If you don't, it will activate too early.
Even better if you have a bread machine with a separate yeast chamber.
If so you do not need to hold back any flour.
When the machine beeps the next morning, the dough should be nicely risen, although you might expect it to be a bit higher if you're used to using regular bread flour.
Worry not, my friend.
Wash your counter very well and spray a little oil on it.
Oil up your hands and turn the dough onto the counter.
Fold it over itself a few times and then tear the dough in half.
Just using your hands make it into a rectangle and roll it up tightly.
Place it into an oiled bread pan.
Cover with a towel and allow to rise for another hour or so.
I just turn on my oven for a bit at low heat and then turn it off.
Take the towel out of the oven (very important part) and bake for 25-30 minutes at 350.","url":"https://recipe.bluelayer.org/recipe/12834/fresh-milled-grain-whole-wheat-bread-in-bread-machine"},{"id":"12799","title":"New Orleans Barbequed Shrimp","ingredients":"crustaceans, shrimp, raw (not previously frozen)
butter, without salt
salad dressing, italian dressing, commercial, regular
lemon juice, raw
spices, pepper, black
spices, garlic powder","directions":"Preheat oven to 350 degrees F (175 degrees C).
Wash shrimp and drain well.
Melt margarine/butter in a one quart casserole dish.
Add salad dressing, lemon juice, black pepper and garlic powder.
Add shrimp to the casserole dish.
Stir gently to cover the shrimp with the mixture.
Cover and bake, stirring occasionally for 25 to 30 minutes or until shrimp are pink.
Serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily 'dunk' bread in the sauce!","url":"https://recipe.bluelayer.org/recipe/12799/new-orleans-barbequed-shrimp"},{"id":"12783","title":"Whole Wheat Oatmeal Bread","ingredients":"wheat flour, white, all-purpose, unenriched
oats
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table","directions":"Warm a stand mixer bowl for 5 minutes with hot water.
Then add 2 cups warm water and yeast.
Stir gently.
Let the yeast activate.
The best way to know if your yeast is active: keep an eye on the bowl, and the yeast makes fireworks and comes to the top of the water.
Once active, add the olive oil, honey, salt and oatmeal.
Then add 4 cups of whole wheat flour.
Put the dough hook on the mixer and mix.
Once all the liquid is incorporated, keep adding flour to the dough until it comes away from the sides of the bowl, and forms a ball.
(You can also knead this by hand.
But I am lazy.
The dough hook works great!)
Take the dough and put it in a greased large bowl.
Cover with a cloth towel and put in a warm dry place to rise.
I put mine in the oven with the oven light on.
Let rise until dough is doubled in size.
(I would give it about 1 hour).
After dough has done the 1st rise, punch the dough down, take it out of the bowl, and cut in half.
Roll each half and roll each half into a loaf.
Put in a greased loaf pan.
Put both loaves in the same oven with the light on and once again, let it rise until doubled (about 40 minutes or less).
Preheat oven to 350 degrees (take the loaves out before) and bake for about 40 minutes until crust is golden brown.
Let it cool for about 15 minutes in the pans and then transfer onto drying racks.
And then eat it.
YUMMY!!
!","url":"https://recipe.bluelayer.org/recipe/12783/whole-wheat-oatmeal-bread"},{"id":"12778","title":"Magic Bullet Six-Second Chicken Salad","ingredients":"apples, raw, with skin
onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, pecans
salad dressing, mayonnaise, regular","directions":"Add the ingredients to the SHORT CUP, in the order they are listed, and twist on the CROSS BLADE.
Put the cup on the Magic Bullet power base and press down to start the motor.
Release pressure immediately, pause and let the ingredients settle.
You can also tap the cup on the counter top to redistribute the ingredients and move larger pieces closer to the blades.
Repeat the pulse technique until you've reached the desired consistency.
Serve over a bed of lettuce or between two slices of bread.","url":"https://recipe.bluelayer.org/recipe/12778/magic-bullet-six-second-chicken-salad"},{"id":"12763","title":"Whole Meal Irish Soda Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking soda
cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees.
Mix dry ingredients with a fork.
Add in buttermilk, if too dry, add in more.
Knead 10 times.
Form a circular loaf.
Cut a deep one inch cross in the top.
Bake on a cookie sheet for 50 min.","url":"https://recipe.bluelayer.org/recipe/12763/whole-meal-irish-soda-bread-recipe"},{"id":"12757","title":"Soda Bread (Irish Whisky Soda)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
butter, without salt
raisins, seeded
alcoholic beverage, distilled, whiskey, 86 proof","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/12757/soda-bread-irish-whisky-soda"},{"id":"12756","title":"Best Au Gratin Potato Bread (Baked in Bread Machine)","ingredients":"cream, fluid, heavy whipping
water, bottled, generic
butter, without salt
potatoes, raw, skin
wheat flours, bread, unenriched
salt, table
sugars, granulated
cheese, cheddar
onions, raw
leavening agents, yeast, baker's, active dry","directions":"Place liquids in bread machine first.
Add the salt.
Add 2 cups of bread flour.
Add potatoes, sugar, cheddar cheese and onion.
Add 1 cup of bread flour.
Make a small hole in top of the flour and add yeast.
Close and set your bread machine for basic bread.
Hit the start button.","url":"https://recipe.bluelayer.org/recipe/12756/best-au-gratin-potato-bread-baked-in-bread-machine"},{"id":"12741","title":"Strawberry Bread","ingredients":"strawberries, raw
strawberries, raw
wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt","directions":"Preparation: Cut the dried strawberries into about 5 mm pieces.
Place into a sieve, and pour hot water.
Blot dry with a paper towel.
Wash and drain the strawberries, place into a mixer, and puree.
After that, we will be working with 145 g.
Add the ingredients from step 2 and salt to the bread maker, and set the dried strawberries into the ingredients section.
Start the dough course.
Add in the butter after 5 minutes.
Take out the finished dough, punch it to thoroughly release the gas.
Roll up into 5 equal portions, and let rise for 15 minutes.
Punch lightly again, and roll back up.
Press down on the center of the dough with a cooking chopstick rubbed with flour.
Sheet a pan with parchment paper, and proof for the second time until doubled in size.
Timing by the size, preheat the oven to 200C.
After the second proofing, if the mark left by chopstick has disappeared, then press down on it again.
Place the flour into a tea strainer, and sprinkle onto the dough.
Lower the temperature of the oven to 150C, and bake for 15 minutes.
Cool on a rack, and they're done.
'Strawberry Cream Bread' uses the same dough.","url":"https://recipe.bluelayer.org/recipe/12741/strawberry-bread"},{"id":"12735","title":"Herbed Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, oregano, dried
spices, garlic powder
spices, rosemary, dried
spices, pepper, red or cayenne
cheese, parmesan, hard
wheat flours, bread, unenriched","directions":"Add ingredients to bread machine according to manufacturers instructions.
Use white bread setting, 2lb loaf size, and medium crust.","url":"https://recipe.bluelayer.org/recipe/12735/herbed-bread-bread-machine"},{"id":"12734","title":"Baguette","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"In a stand mixer, add all ingredients together and mix on lowest speed for 3 minutes with a dough hook.
Increase speed to medium and continue to mix for 4 minutes.
Place dough in a bowl (floured to prevent the dough from sticking) covered with plastic wrap and allow to proof (preferably in a warmer area) for 30 minutes.
Remove the dough from the bowl and place on a floured surface.
Form a rectangular shape with the dough and then fold it once, turn it 90 degrees, fold it again, turn it 90 degrees again, and fold it a third time.
Place it back in the floured bowl and cover for 30 minutes.
Preheat oven to 485 degrees and place a pan of water on the lower rack.
Remove the dough from the bowl and repeat the instructions from the previous step.
Return the dough to the bowl and allow it to rest for 15 minutes.
Place the dough on a floured surface and split it in two pieces (about 400 g each).
Roll the dough into the shape of a baguette and place on a sheet pan.
With a knife, make one full length slit or several diagonal slits across the top of the dough to allow steam to escape.
Place the two loaves in the oven and bake for 15 minutes.
Remove the pan of water from the oven and let the bread continue to cook for another 15 minutes to allow the crust to brown.
Remove the bread from the oven, slice, and enjoy.","url":"https://recipe.bluelayer.org/recipe/12734/baguette"},{"id":"12723","title":"Irish Soda Bread","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking soda
sugars, granulated
salt, table
shortening, vegetable, household, composite
raisins, seeded
spices, caraway seed
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 400F.
Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
Sift the flour, baking soda, sugar, and salt together into a large bowl.
Using a pastry cutter or two knives, cut the shortening into the dry ingredients until it resembles coarse meal.
Add the raisins, caraway seeds, and milk.
Mix the dough until just combined; avoid overmixing as this will cause the dough to toughen.
Turn the dough into a lightly floured surface.
Press the dough into a ball.
Form the dough into two equal loaves, or cut into sixteen equal pieces to make rolls.
Dust with flour and lightly score an \"X\" across the top of each roll or loaf with a sharp knife.
Bake the soda bread until it is lightly browned and sounds hollow when tapped on the bottom, about eight to ten minutes for rolls and twenty-five minutes for loaves.
Wrap the bread in a tea towel directly out of the oven.
Cool the soda bread in the tea towel on a wire rack before serving.
It can be held at room temperature for up to two days or frozen for up to four weeks.","url":"https://recipe.bluelayer.org/recipe/12723/irish-soda-bread"},{"id":"12709","title":"Sourdough Rye Bread","ingredients":"egg substitute, powder
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in bread machine and press \"Start\"","url":"https://recipe.bluelayer.org/recipe/12709/sourdough-rye-bread"},{"id":"12706","title":"Baguettes (Abm) Recipe","ingredients":"water, bottled, generic
lemon juice, raw
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Select dough cycle.
When complete, punch dough down by starting bread machine, let stir a few seconds, then stop machine.
Place on floured work surface and let rest five min.
Divide into two balls.
Roll each into 10x6 rectangle.
Fold dough in half lengthwise, then fold again.
Healthy pinch seams together.
Place seam side down on baker's peel sprinkled with cornmeal.
Cut top of loaf with 1/4\" deep diagonal slashes at 2\" intervals.
Cover and let rise 1 to 1 1/2 hrs.
Preheat oven and baking stone to 450 F. Sprinkle stone with cornmeal.
Transfer dough from peel to stone.
Bake for 22-28 min.
Create steam for a crispy crust.
NOTE : If using a baking sheet, rather than a baking stone, sprinkle with cornmeal before placing dough on pan, then cover and let rise.
NOTES :This recipe is from THE ULTIMATE BREAD MACHINE COOKBOOK by Tom Lacalamita.
I noticed in an earlier post, a comment about using lemon juice.
Many of the recipes in his book call for lemon juice, I think it really makes a difference.
I often add in it to my recipes.
Also, do not omit the rye flour.
Although it's a small amount, the rye lends a wonderful texture to the bread.
This is excellent bread...with or possibly without a banneton!","url":"https://recipe.bluelayer.org/recipe/12706/baguettes-abm-recipe"},{"id":"12704","title":"Shortbreads","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt","directions":"Blend all ingredients until uniform.
Knead the dough for about 10 minutes.
Roll into small balls and place on an ungreased baking sheet (these do not expand, so can be fairly close together).
Flatten the balls- I like to use a cut-crystal glass with a detailed bottom- it makes the cookies more attractive.
Bake at 350 degrees for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/12704/shortbreads"},{"id":"12660","title":"Orange Shortbread Squares","ingredients":"butter, without salt
sugars, granulated
orange juice, raw
orange juice, raw
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Will need one 10x15x1 inch pan, buttered and lined with buttered parchment or foil.
Position oven rack in the middle of oven and preheat to 325.
In the bowl of an electric mixer fitted with paddle attachment, combine the butter, sugar, extract, zest, and salt; beat on medium speed until very light colored and fluffy, about 10 minutes.
Add in the flour and mix in on lowest speed.
Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
Scrape the dough into the prepared pan and with lightly floured palm of your hands, press into all corners.
Use the back of a spoon to smooth the top of the dough evenly, if necessary.
With the tines of a fork, pierce the dough all over at 1/2 inch intervals.
Bake the shortbread for about 25-30 minutes, until it is slightly puffed and firm.
Remove the pan to a rack to cool until the shortbread is lukewarmnot completely cooled.
Invert the shortbread from the pan onto a cutting board, and remove the paper.
Using a ruler to mark, then cut the shortbread into 2-inch squares.
Store between sheets of parchment or wax paper in a tin or plastic container with tight-fitting lid; may freeze for longer storage.","url":"https://recipe.bluelayer.org/recipe/12660/orange-shortbread-squares"},{"id":"12637","title":"S**t-Kickin Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.
Put the butter and sugar in a large mixing bowl, and combine it on medium low speed, until it looks creamy, and has lightened a bit in color.
Then add the vanilla extract, and stir to fully incorporate.
Stir salt into the flour.
Add the flour mixture to the butter mixture in 2-3 batches, stirring in between.
Stir until well combined, and dough starts to come together.
The dough will be very crumbly.
Lay a large piece of plastic wrap onto a clean, flat surface.
Dump the crumbly dough onto the plastic wrap.
Fold the plastic wrap over the crumblies, and push them together.
The heat of your hands will soften the butter a bit, and it will eventually come together as a mass of dough.
Try to shape it into a rectangle if possible.
Pop it into the fridge for 20 minutes or so.
Unwrap the chilled dough, and roll it out evenly on a floured surface until its about 1/4 inch thick.
Now you could just take a knife and cut 1 inch by 3 inch rectangles, or you could have a little fun with it, and use cookie cutters.
Put cut dough pieces on a parchment lined baking sheet, about 2 inches apart.
Sprinkle some additional granulated sugar on them, if you like.
Bake at 350 degrees for 20-22 minutes, or until the edges are very lightly browned.
Remove from oven and cool for a few minutes on the baking sheet before moving them to a cooling rack to cool completely.
Optional: 1.
Melt chocolate chips in a microwave safe bowl : about 1-2 minutes on half power.
Stir rapidly until melted chocolate is completely smooth.
Dip (or spoon) chocolate on one end of the shortbread, and set on a wire rack until chocolate is completely set (about 30 minutes).
Or, put melted chocolate in a zippered sandwich bag and seal it.
Then cut a small tip off of a corner, and pipe chocolate designs onto the cookies.
Makes about 24 1 x 3 rectangles, or 16-18 3 x 4 cutouts.","url":"https://recipe.bluelayer.org/recipe/12637/s-t-kickin-shortbread-cookies"},{"id":"12634","title":"My Favourite Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
margarine, regular, 80% fat, composite, stick, without salt","directions":"Whisk the water with the yeast, the molasses and approx 1/2 lb of the granary flour.
Leave until very frothy in a warm place.
In the meantime, mix the rest of the flours with the salt and rub in the margarine.
Fold in the frothing liquid and knead until the mixture leaves the sides of the bowl, is elastic but not sticky.
Leave to rise in this bowl (saves washing up) covered with a clean tea towel in a warm place.
When mixture has doubled its bulk, punch it down, remove from bowl and form into loaf shapes.
Grease your loaf tins well and half fill with dough, or form into rolls.
I always leave about 8 ozs of dough which I press into a greased quiche dish, cover with tinned tomatoes, grated cheese - any sort - little Italian herbs, and olives for decoration.
Leave this to rise, with the rolls and bread (about half an hour, when the dough should be well risen) Cook the quiche dish and you will have an authentic pizza on baking day.
You may glaze bread at this point if desired.
Some prefer their breads with a matt finish.
But at this stage - after they have risen a second time, even when glazing, be gentle and once glazed don't put the towel on again , it sticks.
Put breads into the oven 400F for 45 - 60 minutes and test for doneness by knocking the loaf with your fingers - bread should sound hollow.","url":"https://recipe.bluelayer.org/recipe/12634/my-favourite-bread"},{"id":"12632","title":"Basic Arepa Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela.
They were an important part of their diet, like corn tortillas were to the Aztecs.
Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare source of nourishment.
Today, these humble corn cakes are a comfort food for the rich and poor alike, a heart-warming tribute to simplicity, tradition, versatility, and good taste.
Originally, arepas were made from dry corn kernels which were soaked overnight in water and lime to remove the skins, then cooked, liquid removed and grnd into masa (dough).
Thanks to modern technology, a pre-cooked harina de masa is now available at most Latin American markets.
An instant masa can be made by simply mixing this corn flour (either white or possibly yellow) with a little salt and sufficient boiling water to make a stiff dough.
The dough is then shaped into flat round cakes of varying thicknesses, depending on the intended use, and cooked on a griddle or possibly deep-fried.
In parts of Colombia, arepas are cooked atop a flagstone slab which is first heated and then brushed with fat.
Another Colombian specialty - arepas de chocolo - are made from fresh corn and cooked on top of banana leaves.
Colombian arepas are generally thinner than their Venezuelan counterparts.
The standard Venezuelan arepa looks somewhat like a flat bread roll, crispy on the outside and doughy on the inside.
They can be split open and buttered, or possibly spread with cream cheese or possibly fresh goat cheese.
Made this way, they are served for breakfast or possibly as an accompaniment for grilled fowl, fish, meat stews, or possibly sausages.
In Venezuela, the doughy inside is sometimes scooped out, and the shell is filled with savory mixtures of grnd or possibly minced pork, beef, ham, chicken, seafood, vegetables, or possibly beans.
They are excellent first courses.
Venezuelan mandocas, for example, are cheese arepas shaped into rings and deep-fried.
Another specialty is bollos pelones - balls of arepa dough stuffed with seasoned grnd meat, either fried or possibly poached in water, then served with tomato sauce.
A popular snack in Colombia consists of arepas served with fresh cheese and fried chorizo (sausage).
Colombians also make tasty soups using fresh masa or possibly leftover arepas.
Arepitas dulces make great desserts.
The versatile arepa indeed proves which unpretentioius food can be not only satisfying but also delicious.
In a large mixing bowl, combine flour and salt.
Add in water, stir with a wooden spoon to make a soft dough.
Let stand for 5 min, then knead for 3 min.
Dough is ready to be shaped into standard arepas, or possibly to be mixed and kneaded with other ingredients such as cheese, chicharrones (pork rind), etc.
To shape arepas: The standard Venezuelan arepa is 3 inches in diameter, 3/4 inch thick.
Columbian arepas are larger and thinner, about 4 inches in diameter, 1/4 inch thick.
To make arepas, oil or possibly wet hands lightly and shape dough into balls.
Place between 2 pcs of wax paper or possibly plastic wrap and flatten into a circle; shape the edges to create a smooth disc.
To cook arepas: Heat a griddle or possibly cast iron skillet over medium heat; grease lightly and cook arepas on both sides, turning a couple of times till a crust is formed.
Colombian arepas are ready to be served at this point, spread with butter.
Venezuelan arepas have to be baked in a preheate 350-degree oven for 15 min.
To check for doneness, tap the arepa lightly - if a hollow sound is heard, it's ready.
Split open, add in butter and serve warm.
Arepas freeze well if frzn while still hot.
Freeze in layers separated by plastic wrap.
Reheat frzn arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 min or possibly till heared through.","url":"https://recipe.bluelayer.org/recipe/12632/basic-arepa-dough-recipe"},{"id":"12631","title":"Applesauce Peach Bread","ingredients":"peaches, yellow, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
molasses
spices, cinnamon, ground
spices, cardamom
spices, nutmeg, ground
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
peaches, yellow, raw","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/12631/applesauce-peach-bread"},{"id":"12624","title":"Caramel Chocolate Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preaheat oven to 180C/350F/Gas Mark 4.
Grease and ine the base of a 23cm/9\" square pan.
Place butter, flour, and sugar in a food processor and process until they begin to bind together.
Press the mixture into the prepared pan, and smooth the top.
Bake for 20-25 minutes, or until golden.
Meanwhile, make the filling.
Place the butter, sugar, syrup, and condensed milk in a saucepan and heat gently until the sugar has dissolved.
Bring to a boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick.
Remove the shortbread base from the oven, pour the filling over top, and chill in refrigerator until firm.
To make topping, melt chocolate in a heatproof bowl set over a saucepan of gently simmering water (or in microwave, in 30 second intervals.)
Remove from heat, leave to cool slightly, then spread or drizzle over caramel.
Chill in refrigerator until set.
Cut into 12 pieces with a sharp knife and serve.","url":"https://recipe.bluelayer.org/recipe/12624/caramel-chocolate-shortbread"},{"id":"12609","title":"Lemon Crumbed Parsnips","ingredients":"delallo, italian seasoned breadcrumbs,
parsnips, raw
butter, without salt
lemon juice, raw
parsley, fresh","directions":"In a dry skillet, toast bread crumbs over medium low heat, stirring often, until lightly browned, 2-3 minutes.
In a steamer basket, steam parsnips until crisp-tender, about 3 minutes.
In a large nonstick skillet, melt butter over medium heat and cook until butter begins to turn nut brown in color, about 2 minutes.
Add the cooked parsnips and lightly toss to coat.
Cook, stirring once or twice, until parsnips begin to brown slightly, 3-5 minutes.
Add lemon juice, bread crumbs and parsley.
Toss and serve.","url":"https://recipe.bluelayer.org/recipe/12609/lemon-crumbed-parsnips"},{"id":"12578","title":"My Perfect Shiny Bagels","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried
honey","directions":"Kneading Put all the ingredients except the honey and dried fruit into a food processor and process for 2 to 3 minutes.
(If you use your hands mix and knead the dough for approximately 10 minutes to bring the dough together until elastic.
Add the dried fruit at this point if you use any and knead until the dried fruit are distributed evenly.
If the dried fruit of your choice is chunky chop them first.
Otherwise it will be difficult to shape the dough later with chunky fruit.
If you add the dried fruit before mixing the other ingredients in the food processor they will be shredded inside and the resultant dough doesn't look as good.
The first proving: Shape the dough into a big ball and put into a plastic bag.
Keep it in a 40C oven for 12 minutes or in a warm place for 20 minutes.
The dough doesn't have to rise so much.
I divided the dough into 2 portions with dried tomatoes and chocolate chips.
RestingDivide the dough into 4 portions and shape into small balls.
Place the dough balls with the seam side down and cover with moistened tea towel.
Leave to rest for 10 minutes.
ShapingPlace the dough ball with the seam side up.
Roll out into a flat round and roll up into a sausage shape.
It is very elastic so it is difficult to shape.
Try to stretch the dough from the centre towards the edges with your hands.
Flatten one end of the sausage shape and join to the other end to make a ring shape.
Splash the ends with a tiny bit of water and squeeze them together to seal.
The second proving Place the prepared dough onto baking parchment and leave in the 40C oven for 15 minutes.
Spray the surface with some water (or splash water with your fingers).
They don't have to rise so much at this point either.
Remove the bagels from the oven and preheat the oven to 210C-250C.
(The bagels will actually be baked at 200C but when you open the oven door the temperature drops.
Set the temperature higher for this reason).
When the oven is at about 150C heat a frying pan of water to simmer until about 80C.
Add the honey.
At 80C the water is bubbling gently.
Honey works better than sugar to create a shiny finish.
Kettling Place the bagel dough into the simmering water and cook each side for 30 seconds.
Cooking for too long causes wrinkles on the surface.
Cook until the bagels have risen a little.
BakingLine a baking tray with the parchment paper you used in the previous step.
Place the kettled bagel dough on the oven tray and put the tray into the oven straight away (It is alright if the bagel surface is wet.)
The oven is already preheated so bake at 200C for 10-15 minutes.
While baking the bagels will rise a lot and become shiny and plump.
Tip: Brush the surface with a tiny bit of butter and spread with kitchen paper to create shiner finish.
How shiny!","url":"https://recipe.bluelayer.org/recipe/12578/my-perfect-shiny-bagels"},{"id":"12575","title":"Drought Buns (Currant Scones)","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
water, bottled, generic
currants, zante, dried","directions":"Mix the flour with the sugar and rub in butter until the mixture resembles breadcrumbs.
Gradually add the water, stirring until smooth.
Stir in the currants.
Place balls or tablespoons-full on a greased baking tray and bake at 180 degrees for 20 minutes, or until tinged with brown and cooked through.","url":"https://recipe.bluelayer.org/recipe/12575/drought-buns-currant-scones"},{"id":"12574","title":"Nancy's Turkey Stuffing","ingredients":"butter, without salt
onions, raw
wheat flours, bread, unenriched
celery, raw
salt, table
spices, pepper, black
spices, thyme, dried","directions":"Melt the butter in a large, heavy skillet.
Add the onion and cook until yellow.
Stir in as many breadcrumbs as fit and heat.
Transfer to a large, deep bowl and add celery, seasoning and the rest of the bread.
Mix well.
If too dry, add enough broth or water to moisten (don't make it soggy!
).","url":"https://recipe.bluelayer.org/recipe/12574/nancys-turkey-stuffing"},{"id":"12567","title":"Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
bananas, raw
nuts, walnuts, english","directions":"Preheat oven to 350 degrees.
Mix first 4 dry ingredients.
In a large bowl beat together oil, sugar and water.
Add flour mix to wet mix and add bananas.
Stir in nuts (optional) and blend well.
Pour into greased loaf pan and bake 1 hour or until done.
Cool in pan at least 15 minutes.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/12567/banana-bread"},{"id":"12566","title":"Homemade Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
butter, without salt","directions":"In mixing bowl combine flour, sugar, yeast, and salt, and mix on low speed for one minute.
Add water and mix on low speed for one minute.
Add in the butter and kneed until smooth and elastic, about 10-15 minutes at medium speed.
Cover dough with towel and let it rise in a warm place until volume doubles in size.
Punch the dough down and then place it into a greased loaf pan, allow to rise for one hour.
Bake at 200C degree for 35 minutes.
Serve with jam or butter.","url":"https://recipe.bluelayer.org/recipe/12566/homemade-bread"},{"id":"12563","title":"Asparagus Casserole","ingredients":"asparagus, raw
butter, without salt
delallo, italian seasoned breadcrumbs,
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
cheese, cheddar
spices, pepper, black","directions":"Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces.
Cook in boiling salted water until just tender.
Drain and place in a shallow baking dish or casserole.
Melt 2 tablespoons of the butter in a saucepan mix in the soft bread crumbs; set aside for topping casserole later.
Melt 4 tablespoons of butter in a saucepan and add flour, salt, and pepper; stir.
Continue cooking and stirring over low heat.
Gradually add milk, stirring until thickened.
Add Worcestershire sauce, pimiento, and cheese; stir until cheese is melted.
Pour sauce over asparagus in casserole; top with buttered crumbs.
Bake at 350 for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/12563/asparagus-casserole"},{"id":"12562","title":"Lovely Toasted Sunflower Seed Salad Topper","ingredients":"seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
salt, table
sugars, granulated
spices, pepper, black
spices, garlic powder
honey","directions":"In a frying pan (I used an iron one), toast sunflower and sesame seeds with the oil for five minutes on high heat, stirring constantly.
Remove pan from heat; using the after-heat of the pan, continue stirring a couple more minutes until desired \"toastedness\".
Add all the dry seasonings to the seeds.
Mix well.
Cut the honey into the seasoned seeds until well combined.
Enjoy over salad, thick soup, or baked into bread!","url":"https://recipe.bluelayer.org/recipe/12562/lovely-toasted-sunflower-seed-salad-topper"},{"id":"12552","title":"White Breadmaker Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Mix ingredients together in order in the breadmaker.
Set breadmaker for rapid bake setting.
leave it to bake.
eat.","url":"https://recipe.bluelayer.org/recipe/12552/white-breadmaker-bread"},{"id":"12551","title":"Basic Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered","directions":"Preheat the oven.
Cream the margarine and sugar until light and fluffy and almost white in colour.
Sieve the flour onto a plate.
Add a spoonful of flour to the creamed mixture and work in with a wooden spoon.
Repeat this until all the flour has been used, then use your hand to bring the mixture together to form a stiff dough.
Press the dough out into 2 flan rings.
Mark into 8 equal portions and fork lightly.
Bake for 15 20 minutes until golden brown.
Dredge with caster sugar while hot.","url":"https://recipe.bluelayer.org/recipe/12551/basic-shortbread"},{"id":"12546","title":"Whole Grain and Oatmeal Table Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients except for the butter in your bread maker and press start.
After 5 minutes add the butter.
Leave the first rise to your bread maker.
Lightly punch down the dough from step one and form them into balls.
Cover with plastic wrap and a damp towel and let the dough rest for 20 minutes.
The seams of the dough balls should be on the bottom.
Roll the dough balls from step 2 again to remove any air, and place on a baking pan with the seams facing down.
For the 2nd rising, place in the oven at 40C for 25 minutes.
They'll double in size.
Bake at 180C for 11-15 minutes and they're finished!
The baked rolls are soft and fluffy.
Here's another with grilled chicken ham.","url":"https://recipe.bluelayer.org/recipe/12546/whole-grain-and-oatmeal-table-rolls"},{"id":"12543","title":"Dijon Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
spices, garlic powder
mustard, prepared, yellow
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard","directions":"Melt butter in microwave.
Mix garlic salt and Dijon mustard with butter.
In separate container, mix bread crumbs and Parmesan cheese.
Dip chicken in liquid mixture and then roll in dry mix.
Place chicken on stoneware or greased cookie sheet and bake at 350 degrees for 35 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/12543/dijon-chicken"},{"id":"12524","title":"Oatmeal Muffin Bread (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, brown
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
wheat flours, bread, unenriched
dates, deglet noor","directions":"Measure all ingredients except dates into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Sweet Cycle, Light Crust.
Add dates at the \"add ingredient\" signal.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/12524/oatmeal-muffin-bread-bread-machine"},{"id":"12522","title":"White Bread II","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select basic white bread cycle; press Start.","url":"https://recipe.bluelayer.org/recipe/12522/white-bread-ii"},{"id":"12515","title":"Lower Fat/Lower Calorie Peanut Butter Spread","ingredients":"peanut butter, smooth style, without salt
cheese, parmesan, hard
sugars, brown
spices, cinnamon, ground","directions":"Combine ingredients.
Store in refrigerater.
Best used as a spread on crackers or bread as a PBJ sandwich.","url":"https://recipe.bluelayer.org/recipe/12515/lower-fat-lower-calorie-peanut-butter-spread"},{"id":"12489","title":"Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched","directions":"Soften yeast in warm water for about 5 minutes.
Dissolve honey in hot water; stir in salt and oil.
Cool to lukewarm.
Add softened yeast to honey mixture.
Gradually mix in flour until gluten develops and the dough begins pulling away from sides of mixing bowl.
Don't add too much flour or bread will be too dry.
Spray sides of bowl with cooking spray.
Cover and let rise until double in size.
Punch dough down and form into 3 equal loaves.
Place in greased loaf pans and let rise again until doubled.
Bake at 350 for 40-45 minutes.
(I put pans on bottom rack of oven).
Place pans on wire racks and cool for 5-10 minutes before removing bread from pans.
Let cool at least 10 minutes longer before cutting.","url":"https://recipe.bluelayer.org/recipe/12489/whole-wheat-bread"},{"id":"12476","title":"Resa's Honey Butter Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
honey
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredient into bread machine according to manufacture's directions.
Bake on regular cycle.","url":"https://recipe.bluelayer.org/recipe/12476/resas-honey-butter-bread"},{"id":"12453","title":"Mama D's Italian Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Add the sugar and yeast to the warm water and let proof.
Stir in 4 cups of flour and beat until smooth.
Cover and let rest for 15 minutes.
Beat in the salt and then add enough remaining flour to make a stiff dough.
Knead until as soft and smooth as a bambino's behind.
Turn in a greased bowl, cover, and let double in size.
(I put it in the oven with the light on - perfect rising temperature.)
Once doubled, punch down and divide into three.
Place back in the bowl, cover, and let rise.
Once doubled again, punch down and form into three fat \"footballs.\"
Grease heavy cookie sheets and sprinkle with corn meal.
Place the bread on the sheets, cover with a towel, and let rise.
Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven.
Mist loaves with water and turn occasionally while they bake.
Bread is done when golden brown and sounds hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/12453/mama-ds-italian-bread"},{"id":"12429","title":"Pumpkin Bread (Egg-less)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
yogurt, greek, plain, nonfat
vanilla extract
oil, olive, salad or cooking
spices, cinnamon, ground
spices, cloves, ground
pumpkin, raw","directions":"Preheat oven to 350 degrees F. Spray 1 loaf pan or 3 mini loaf pans with cooking spray; set aside.
In a large bowl, add flour, baking soda, and salt; mix and set aside.
In a bowl, add sugar, pumpkin, applesauce, yogurt, vanilla extract and butter-infused olive oil.
Whisk until combined.
Add cinnamon, ground cloves and pumpkin spice; mix well.
Slowly add flour mixture to the pumpkin mixture and fold together until combined.
Do not over-mix.
Evenly divide batter into prepared mini loaf pans or pour into a large loaf pan.
Bake mini loaves for 30-35 minutes or bake large loaf for 50-60 minutes.
Insert a toothpick into center of bread; if it comes out clean, bread is done.
If the edges start to turn brown before bread is done, just lightly wrap a piece of aluminum foil around the edges.
Let the bread cool for 5 minutes, then take bread out and let cool on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/12429/pumpkin-bread-egg-less"},{"id":"12412","title":"Quick and Easy Foccacia Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, oregano, dried
spices, thyme, dried
spices, basil, dried
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine flour, sugar, salt, yeast, garlic powder, oregano, thyme, basil, and pepper.
Then add oil and water.
Mix just until dough has come together.
Lay the dough out on a smooth lightly floured surface and knead until it is smooth and and looks elastic.
(I usually only need it a few times)
Preheat your oven to 450 degrees.
Then get a large bowl and oil the sides and bottom of the bowl with olive oil.
Place dough inside and lay a damp towel over the top of the bowl.
Sit the bowl in a warm place and let dough rise for 20-25 minutes.
After the dough has risen, take it out of the bowl and punch it down.
Then place it on a baking sheet or baking pan and flatten it out into a large rectangle.
Brush olive oil on the top and sprinkle salt.
At this point you can either top it with cheese and make foccacia bread or, you can add tomatoes, chopped bell peppers and onions, thin slice grilled chicken, and then cheese to make the best and easiest homemade pizza (which is show in the picture).
Pop it into the oven for 15 minutes if youre making just the bread, or for about 16-18 minutes for the pizza.","url":"https://recipe.bluelayer.org/recipe/12412/quick-and-easy-foccacia-bread"},{"id":"12399","title":"Crispy Oven Fish","ingredients":"fish, cod, atlantic, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
cheese, parmesan, hard
spices, thyme, dried
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Put milk in a shallow bowl.
Combine potato chips, parmesan, and thyme in another shallow dish.
Dip fish in milk, then coat with potato chip mixture.
Sprinkle a greased baking dish with the bread crumbs.
Put fish over crumbs; drizzle with butter.
Bake, uncovered at 500* for 12 minutes, or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/12399/crispy-oven-fish"},{"id":"12394","title":"Potato Bread for Bread Machine","ingredients":"water, bottled, generic
butter, without salt
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
potatoes, raw, skin
leavening agents, yeast, baker's, active dry","directions":"Put into your machine as your directions suggest.
I usually put water, butter, salt and sugar in first.
Then I add the flour, dry milk powder and potato flakes.
I make a little well on top and add the yeast to that.
Set the machine for 2lb loaf.
medium crust and let it do it's thing.
Enjoy.
Please let bread cool completely before cutting.","url":"https://recipe.bluelayer.org/recipe/12394/potato-bread-for-bread-machine"},{"id":"12385","title":"Our Favorite Pizza Dough (Bread Machine)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"Sift together dry ingredients in large bowl, add oil, honey and water and mix until combined.
Transfer to bread machine on \"Dough/Pasta\" setting.
(Should be roughly 90 minutes).
When dough is ready, divide in two, let rest 10-15 minutes, then roll out with a little more flour to about 1/2\" or so.
Add your favorite sauce, cheeses and other toppings.
I bake ours on a pizza stone in a 525 degree oven for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/12385/our-favorite-pizza-dough-bread-machine"},{"id":"12384","title":"Pizza Dough - Whole Wheat","ingredients":"water, bottled, generic
water, bottled, generic
water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order given into the bread machine pan.
Start dough cycle.
Once the dough is done, remove it from the pan onto a floured work surface.
If you are not ready to roll it out it can be stored in the fridge.
Roll dough to the size needed, VERY THIN.
Keep your surface and rolling pin well floured.
If the dough is wet it will absorb the flour.
Humidity and temperature can affect the amount of flour needed in the rolling.
Dough for 6\" - 1.25 oz 10\" - 3.5 oz.","url":"https://recipe.bluelayer.org/recipe/12384/pizza-dough-whole-wheat"},{"id":"12356","title":"Baked Potato Bread","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
cream, sour, cultured
potatoes, raw, skin
bacon, meatless
chives, raw
leavening agents, yeast, baker's, active dry","directions":"*** This dough will be very dry.
Resist the urge to add water.","url":"https://recipe.bluelayer.org/recipe/12356/baked-potato-bread"},{"id":"12355","title":"Whole Wheat Cornbread With Flax & Syrup","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
egg substitute, powder
salt, table
seeds, flaxseed
syrup, maple, canadian
soymilk, original and vanilla, unfortified","directions":"Mix dry ingredients first.
Heat soy milk, flax, and syrup together over low heat for ~10 minutes
Combine & mix.
Roll into a simple loaf.
Bake on lightly oiled pan or pizza stone at 375 for ~50 minutes, cover loosely with foil for the first 1/2 hour.","url":"https://recipe.bluelayer.org/recipe/12355/whole-wheat-cornbread-with-flax-syrup"},{"id":"12347","title":"Autumn Breakfast Squash Soup Recipe","ingredients":"squash, winter, butternut, raw
carrots, raw
onions, raw
oil, canola
miso
water, bottled, generic
orange juice, raw","directions":"A soup this hearty makes a wonderful morning meal by itself or possibly served with whole grain bread.
Steam squash and carrots for 10 min.
Set aside.
Saute/fry onions in oil till translucent/soft.
Dissolve miso in water.
Place all ingredients in a blender and puree.","url":"https://recipe.bluelayer.org/recipe/12347/autumn-breakfast-squash-soup-recipe"},{"id":"12346","title":"Three Minute Spelt Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, flaxseed
water, bottled, generic","directions":"Preheat the oven to 200C/gas mark6.
Combine all the ingredients, adding the water last.
Mix well and turn the dough into a greased loaf tin.
Put straight into the oven and bake for an hour.
Remove the loaf, turn it out of the tin and then return it to the oven without the tin for a further 5-10 minutes.","url":"https://recipe.bluelayer.org/recipe/12346/three-minute-spelt-bread"},{"id":"12341","title":"Best Bread Machine Bread Dough","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread machine in order given, bake.
For a traditional loaf, use the dough cyle, then shape dough into a loaf, place in bread pan.
Let rise until doubled.
Time will depend on the warmth of your kitchen, 33-45 minutes Bake 30-40 min's at 350.
For brown bread, use 2cups white and 1 cup brown flour.","url":"https://recipe.bluelayer.org/recipe/12341/best-bread-machine-bread-dough"},{"id":"12330","title":"Cinnamon Swirl Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
spices, cinnamon, ground
sugars, powdered
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"On a lightly floured surface, roll dough to a 15x7 inch rectangle.
Brush entire surface lightly with water.
In a small mixing bowl, combine sugar and cinnamon.
Sprinkle mixture over dough.
Beginning with narrow end, roll up jelly-roll fash ion.
Seal edges and ends.
Place, sealed edge down, in prepared loaf pan.
Let rise double in size, 1 hour.
Bake in a 375F (190C) oven for 40 minutes, cov ering with foil the last 15 minutes to prevent overbrowning.
Remove from pan an d cool on wire rack.
Meanwhile, to p repare icing, combine powdered sugar, vanilla, and milk in a small mixing bowl.
Drizzle over loaf and serve.","url":"https://recipe.bluelayer.org/recipe/12330/cinnamon-swirl-loaf"},{"id":"12308","title":"Fast and Healthy - Orange Corn Bread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
orange juice, raw
oil, canola","directions":"In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a small bowl, combine the milk, egg, orange juice and oil.
Stir wet ingredients into dry ingredients just until combined (batter will be thin).
Pour into a greased 9-inch square baking pan.
Bake at 400F for 18-22 minutes or until it passes the toothpick test.","url":"https://recipe.bluelayer.org/recipe/12308/fast-and-healthy-orange-corn-bread"},{"id":"12306","title":"King Arthur Flour's Pain De Mie - Perfect Sandwich Loaf","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Manual Method: In a large bowl, combine the milk, water, butter, salt and sugar.
Add the dried milk, flours and yeast, stirring till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 8 minutes, or until it's smooth and supple.
Because of the relatively high fat content of this dough, it's a real pleasure to work with.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours, depending on the warmth of your kitchen.
Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till doubled in bulk, 1 to 2 hours.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
When the cycle is finished, remove the dough and proceed as follows.
Lightly grease a 13 x 4-inch pain de mie pan.
Transfer the risen dough to a lightly greased work surface, shape it into a 13-inch log, and fit it into the pan.
Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen (it may rise even more slowly in a cool kitchen; don't worry, this long rise will give it great flavor).
Carefully place the cover on the pan, let it rest an additional 10 minutes while you preheat your oven to 350F Bake the bread for 25 minutes.
Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; an instant-read thermometer inserted into the center will register 190F Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/12306/king-arthur-flours-pain-de-mie-perfect-sandwich-loaf"},{"id":"12303","title":"Chewy Whole Wheat Bagels","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table","directions":"Dissolve the sugar in lukewarm water.
Combine the bread flour and wheat flour in a bowl.
Place the dry yeast on one side of the bowl and salt on the other.
Pour the lukewarm water directly over dry yeast and mix with your fingers until everything is well combined.
Knead the dough for about 15 minutes until the surface becomes smooth.
(If you're adding extra ingredients like nuts and raisins, add them a little before you're finished kneading, and knead together until they are fully incorporated.)
Cover the bowl with plastic wrap and let rest in a warm place (about 1 to 1.5 hours).
Once the dough doubles in size, let out the gas and divide into 5 pieces.
Shape divided portions into a doughnut shape with a large hole, and place a plastic wrap on top to prevent them from drying out.
Bring water to a boil in a pot, add raw cane sugar (not listed) and prep for kettle boiling.
Preheat the oven to 200C.
Kettle boil the bagels for about 30 seconds on each side (don't let the water boil excessively).
Place the bagels on a baking pan (leave some space among them) and bake for about 15 minutes.
Fig and Walnut Bagels I added 5 pieces of fried fig (chopped) and 20 g of roasted walnuts (chopped) to this basic whole wheat bagel recipe.
The sweetness of fig and the flavor of walnut go perfectly well together!
Sesame Bagels: I mixed in 2 tablespoons of black sesame seeds into the basic whole wheat bagel dough.","url":"https://recipe.bluelayer.org/recipe/12303/chewy-whole-wheat-bagels"},{"id":"12283","title":"100% Ww Raisin Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
margarine, regular, 80% fat, composite, stick, without salt
molasses
water, bottled, generic
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Put ingredients into kettle in the order recommended by your Breadmaking Machine.
For Panasonic, drop raisins in after first kneading while dough is resting.
May be baked Timed or possibly Rapid Bake.","url":"https://recipe.bluelayer.org/recipe/12283/100-ww-raisin-bread-recipe"},{"id":"12272","title":"Balsamic & Feta Cheese Dip","ingredients":"cheese, feta
vinegar, balsamic
oil, olive, salad or cooking","directions":"Mix the oil and vinegar till well blended.
Crush the feta cheese into the oil & vinegar mixture, blending well.
Serve with bread.","url":"https://recipe.bluelayer.org/recipe/12272/balsamic-feta-cheese-dip"},{"id":"12271","title":"Cheddar Pecan Wafers","ingredients":"butter, without salt
cheese, cheddar
nuts, pecans
spices, pepper, red or cayenne
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended.
Gradually mix in flour, using your hands to work in the last bit.
The result will be a stiff dough much like shortbread.
Form the dough into logs about 1 inch thick, and 10 inches long.
Wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
Preheat the oven to 350 degrees F (175 degrees C).
Unwrap the chilled logs of dough, and slice into 1/4 inch thick rounds using a sharp knife.
Place slices about 1 inch apart onto cookie sheets lined with parchment paper.
Bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges.
Allow wafers to cool for 1 minute before removing from the pan.","url":"https://recipe.bluelayer.org/recipe/12271/cheddar-pecan-wafers"},{"id":"12260","title":"Raisin Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
wheat flour, white, all-purpose, unenriched
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses","directions":"Blend together flour, baking soda and salt.
Blend in whole wheat flour and raisins.
Make a well in centre of dry ingredients.
Add milk and molasses.
Divide batter among 4 greased 20oz cans.
Cover each with aluminum foil and tie in place.
Steam for 1 hour.
Serve warm or cold.","url":"https://recipe.bluelayer.org/recipe/12260/raisin-brown-bread"},{"id":"12259","title":"Boston Brown Bread","ingredients":"raisins, seeded
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
salt, table
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
molasses","directions":"Put raisins into a small bow; cover with boiling water and let stand 15 minutes.
Combine dry ingredients in a large mixing bowl; mix well and set aside.
Drain raisins and pat dry; combine with buttermilk and molasses.
Add buttermilk mixture to flour mixture; stir just until blended.
Pour into a greased 9X5 loaf pan; bake for one hour and 350 degrees.","url":"https://recipe.bluelayer.org/recipe/12259/boston-brown-bread"},{"id":"12242","title":"Soft and Creamy Sandwich Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
cream, fluid, heavy whipping
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
honey
butter, salted","directions":"Mix yeast and sugar with warm water in a cup.
Set aside until foaming.
Pulse food processor to combine 2 cups of flour, salt, and butter.
The butter doesn't have to be fully broken down or mixed in at this point.
While spinning on low, add heavy cream and honey.
Add yeast mixture.
Pulse until dough forms a ball or pulls away from sides of the processor easily.
Knead dough on a floured surface for about ten minutes until it is a smooth, stretchy consistency.
Add up to the remaining half cup of flour while kneading.
Place dough in buttered mixing bowel, Turn dough to coat evenly.
Cover with a damp tea towel and let rise for an hour and a half.
Punch down dough to release gas and form into loaf.
Press dough down into greased loaf pan.
Let the dough rise again for an hour and a half.
Bake in oven at 400 degrees for 15 minutes.
Then turn heat down to 350 for about 10 minutes or until the bread sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/12242/soft-and-creamy-sandwich-bread"},{"id":"12234","title":"Vickys Sweet Potato Bread, Gluten, Dairy, Egg & Soy-Free","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
spices, nutmeg, ground
sweet potato, raw, unprepared
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
orange juice, raw
vanilla extract","directions":"Preheat the oven to gas 4 / 180C / 350F and grease a loaf tin
Mix the flour, sugar, baking powder, baking soda, spices and salt together
Add the sweet potato, oil, milk, juice and vanilla and stir in until just combined
Spoon into the loaf tin and give it a bash on your work surface to level it
Bake for 40 - 50 minutes or until it has pulled in from the sides and a toothpick inserted in the middle comes out clean
Great spread with sunflower spread or for a sweeter treat, some maple frosting
The sweet potato can be substituted for pumpkin in an equal amount","url":"https://recipe.bluelayer.org/recipe/12234/vickys-sweet-potato-bread-gluten-dairy-egg-soy-free"},{"id":"12222","title":"Salt Rising Bread II","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
cornmeal, degermed, unenriched, yellow
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Add the salt, sugar, corn meal, and butter to the milk.
Place this in
a glass fruit jar or a heavy crockery pitcher and surround it with water at about 120 F.
Allow it to stand 6 to 7 hours or until it starts to ferment.
If it has \"worked\" enough, the gas can be heard as it escapes.
This leaven contains enough liquid for 1 loaf.
If more loaves are wanted, add 1 cup water, 1 teaspoon salt, 1 Tablespoon sugar, and 1 Tablespoon butter for each additional loaf.
Make a soft sponge by adding 1 cup flour to each loaf to be made.
Beat well.
Put the sponge to rise again at 120 F.
When it is very light, add more flour (2 cups flour for each loaf) gradually so tha t the dough can be kneaded and not stick to hands.
Knead 10 to 15 minutes.
Put in a greased pan.
Let rise until 2-1/2 times its original size.
Bake in hot oven 15 minutes and then a moderate one for 45 more.
Notice that there is no yeast in this bread except the wild yeast that comes from the air.
While it is baking there is a disagreeable odour that disappears when the bread is baked.
It always has a peculiar flavour, disliked by some and prized by others.
It is never so light as bread made with yeast.
A loaf made with 1 cup liquid will not rise to the top of a standard-sized bread pan.
Do not try to keep this fine-grained white bread for long as it dries out.","url":"https://recipe.bluelayer.org/recipe/12222/salt-rising-bread-ii"},{"id":"12215","title":"Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
alcoholic beverage, beer, regular, all
sugars, granulated
butter, without salt","directions":"Mix first three ingredients together.
Pour into a greased loaf pan.
Bake for 45 minutes at 350.
Pour melted butter over the top.
Bake another 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/12215/beer-bread"},{"id":"12201","title":"Bread, No-Knead Brown","ingredients":"soymilk, original and vanilla, unfortified
vinegar, cider
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
molasses
raisins, seeded","directions":"Preheat oven to 325 degrees.
Spray a 5x9-inch loaf pan with non-stick cooking spray (I also line it with parchment paper).
Mix soy milk and vinegar and set aside.
In a large bowl, mix the flours, baking soda, and salt.
Add the soy milk mixture, molasses, and raisins.
Stir just enough to combine.
Bake for 1 hour.
Remove from pan and cool on rack.","url":"https://recipe.bluelayer.org/recipe/12201/bread-no-knead-brown"},{"id":"12191","title":"Cottage Country Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
spices, curry powder
delallo, italian seasoned breadcrumbs,
water, bottled, generic","directions":"Place chicken in a small casserole dish.
In a small mixing bowl, blend the yogurt, flour, and curry powder.
Spread over chicken.
Sprinkle with breadcrumbs and pour water in along the sides.
Place in preheated oven (180 degrees c) and bake for 40 minutes or until the chicken is tender.
Serve with rice.","url":"https://recipe.bluelayer.org/recipe/12191/cottage-country-chicken"},{"id":"12190","title":"Easy cheesy scones","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard","directions":"Pre heat the oven to 200'c
Work the butter through the flour and salt with your fingertips until it resembles breadcrumbs.
Create a well in the middle of the flour and add the milk, mix the batter with a cutting through the dough with a butter knife.
Mix the cheese into the dough.
Spoon 6 balls of dough on to a baking tray lined with baking paper.
Bake in the oven until it's golden brown.","url":"https://recipe.bluelayer.org/recipe/12190/easy-cheesy-scones"},{"id":"12170","title":"Cottage Cheese and Wheat Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cottage, creamed, large or small curd
butter, without salt
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
wheat flours, bread, unenriched","directions":"Carefully measure all the ingredients into the pan in the order specified by the manufacturer.
Set to whole wheat cycle.","url":"https://recipe.bluelayer.org/recipe/12170/cottage-cheese-and-wheat-bread"},{"id":"12146","title":"English Muffins","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow","directions":"Preheat oven to 250F
Combine the water, yeast, and sugar in a small bowl and let stand until bubbly about 8 minutes.
Combine the flour and salt in a large, ovenproof bowl and warm in the oven for 5 minutes.
Place the flour mixture and the yeast mixture in the bowl of a food processor fitted with a metal blade.
With the motor running, add the milk in a steady stream.
Process until the dough is smooth and rides the blade.
If needed, add more water, 1 teaspoon at a time, until dough is smooth and supple.
Place the dough in a large, oiled bowl, turning to coat all sides.
Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
Punch the dough down, transfer it to a clean work surface, and knead for 3 minutes.
Cover with a damp towel and let rest for 30 minutes.
Sprinkle a baking sheet with cornmeal and set aside.
Divide the dough into 8 pieces, gently form each into a patty and place the patties on the prepared baking sheet, turning to coat both sides lightly with cornmeal.
Cover with a damp towel and let rest for 30 minutes.
Lightly oil a cast-iron skillet and heat over low heat.
Place 4 muffins in the skillet and cook until the bottoms are golden brown -- about 2-5 minutes per side.
Repeat with remaining 4 muffins.
Serve toasted.","url":"https://recipe.bluelayer.org/recipe/12146/english-muffins"},{"id":"12135","title":"Bread Machine Brown Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
molasses
oats
wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients in order of the recipe.
Use basic 2 pound loaf setting.","url":"https://recipe.bluelayer.org/recipe/12135/bread-machine-brown-bread"},{"id":"12128","title":"Best Honey Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
honey
molasses
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/12128/best-honey-wheat-bread"},{"id":"12122","title":"Apricot And Walnut Scones Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
oil, olive, salad or cooking
apricots, dried, sulfured, uncooked
nuts, walnuts, english
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 230 C, 450 F, Gas Mark 8.
Sift the flour, salt and spice into a bowl.
Rub in the fat till the mix resembles fine bread crumbs.
Stir in the apricots, walnut pcs and sugar, add in the lowfat milk and mix to a soft dough.
Knead gently till smooth.
Roll out the dough on a lightly floured surface to a 1 cm ( 1/2 inch)
thickness and cut out 8-10 rounds with a 6cm (2 1/2 inch) biscuit cutter.
Transfer to a greased baking tray, brush tops with lowfat milk and bake on the middle oven shelf of the preheated oven for 8-10 min till well risen and golden.
NOTES : Delicious quick and easy to make scones, suitable for vegans.","url":"https://recipe.bluelayer.org/recipe/12122/apricot-and-walnut-scones-recipe"},{"id":"12109","title":"Marianne Baguette - Traditional Rustic French Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
honey
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the ingredients into the bread machine.
Set to the dough programme and start.
Grease a large baking tray & Pre-heat oven to 220C/400F.
Once the dough is ready, turn it out onto a floured surface and punch it down to deflate it.
Shape dough into two long \"baguette\" shaped loaves and place on the baking sheet.
Cover loosely with lightly oiled cling-film and leave to rise for about 30 minutes until doubled in size.
Meanwhile, place an oven proof bowl containing water on the bottom of the oven to heat up.
(About 250mls).
Sprinkle top of dough with flour, then using a sharp knife cut 5 diagonal small slits across the tops of the baguettes.
Bake for 15 minutes then reduce temperature to 190C/375F and bake for a further 10 - 15 minutes.
(If they start browning too quickly, cover loosely with foil on top.
).
Transfer to wire rack to cool.
Eat immediately.","url":"https://recipe.bluelayer.org/recipe/12109/marianne-baguette-traditional-rustic-french-bread"},{"id":"12104","title":"Hotel-Quality Pullman Loaf","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
egg substitute, powder
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Quickly mix in the flour, yeast, white sugar, and salt, add in the milk, and knead inside the bread maker.
Warm up the milk to 35C depending on the season.
This the dough being kneaded.
Thoroughly knead for 13~15 minutes until it is smooth all over.
I am using a 1.5 loaf bread maker.
Add in the butter that has been returned to room temperature, and knead for an additional 15 minutes.
If you stretch it out slowly and it has a thin membrane, then the dough is done!
!
Roll up the dough, let ferment to 2.5 times the size in a container such as a bowl etc.
while being careful not to let it dry out.
This time it took 90 minutes at 30C.
After the 1st rise, punch it (fold into thirds two times), and let rise to 2.5 times its size once more.
This time it took about 40 minutes at 30C.
This is what it looks like swelled up 2.5 times.
Place it onto a surface sprinkled with flour, press out the gas, divide into 3 equal portions, and roll it up.
Cover with a wet cloth and let it rest for 30 minutes.
Stretch it out with a rolling pin to remove the gas, and shape like in the photo.
It is good to roll it a bit tightly the last time.
Line up the dough in a pan coated in shortening, and press down firmly from the top to adjust the shape.
Cover with a wet rag etc., and let rest at 40C for 60-80 minutes.
Ferment to about 2cm from the bottom of the pan.
Place a pan into the oven, and preheat to 200C.
Place solid fat into the cut notches.
(Using shortening).
Solid fat = unsalted butter, unsalted margarine, etc.
See the depth of the notches from the photo.
Reduce the temperature to 180C for 5 minutes (to steam), and then bake at 160C for 20 minutes.
It will swell up nicely and the crust will be soft .","url":"https://recipe.bluelayer.org/recipe/12104/hotel-quality-pullman-loaf"},{"id":"12102","title":"Quick and Easy Syrian-Lebanese-Pocket-Pita Bread!","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix all of the dry ingredients together in a large sturdy bowl (hard plastic or stainless steel).
Form a little well in the center.
Heat the water in a microwave safe dish for one minute.
Pour the water into the flour well and mix the ingredients with a spatula as far you can.
Place a dish of cool water in a bowl next to you as you begin to knead by hand.
Knead the dough in the bowl by hand for at least 5-10 minutes, dipping your fingertips into the bowl of water as you knead.
This will help create a smooth, elastic finish.
You know your dough is ready when the surface is smooth and doesn't have pock-marks.
The dough will feel slightly sticky as you knead it, but should not stick to your hands.
Turn the dough out onto a lightly floured surface and cut with a knife (or separate by hand) into equal sized pieces - 8 for larger rounds or 20 for small pitettes.
Roll each piece into a smooth ball and lay on clean dish cloth or floured cutting board or surface, keeping them covered with another cloth.
Once all of the balls are rolled and resting, cover them with a clean cloth and lightly pat the cloth with water on your finger tips to keep them moist, or spray lightly with a water mister.
Let the balls rest for 30 minutes.
After 30 minutes rest, preheat oven to 450 degrees with a baking stone or pizza pan on bottom rack inserted.
As the oven preheats, roll each ball on a lightly floured surface into a flat round, no thicker than 1/4\".
The thinner the round, the better your pocket.
Turn them over to roll them, trying to keep the round as best you can.
If the dough sticks to the rolling pin, dip your finger tips in a little flour and coat the surface of the round as you roll.
Make sure the edges are rolled out equally and not thicker than the center.
Lay each round on the cloth or floured surface to rest again as the oven preheats.
Keep them in the order your rolled them.
Once the oven is ready, bake each round (or several at a time depending on size) on your baking stone, being careful to place them BOTTOM SIDE UP for 90 seconds to 2 minutes.
The rounds should start to bubble on top and will \"poof\" up with the pocket.
Once the pocket is formed, remove them from the oven and place onto clean surface to cool.
The bottoms will be just starting to brown as you remove them from the oven.
Once completely cooled, they can be stored in a freezer bag and frozen until ready to use - they will thaw quickly on the counter.","url":"https://recipe.bluelayer.org/recipe/12102/quick-and-easy-syrian-lebanese-pocket-pita-bread"},{"id":"12084","title":"Delicious Cheddar Chive Bread for the Bread Machine (abm)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
cheese, cheddar
chives, raw
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all the ingredients into your bread machine according to the manufacturers directions and bake on the white bread cycle.","url":"https://recipe.bluelayer.org/recipe/12084/delicious-cheddar-chive-bread-for-the-bread-machine-abm"},{"id":"12083","title":"(Bread Maker) Spinach Bread","ingredients":"wheat flours, bread, unenriched
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
spinach, raw","directions":"Mince 50g of boiled and drained spinach.
Put all of the ingredients into a bread pan.
Put the yeast into the yeast container.
Bake on the bread loaf setting.
The green color from the spinach should come out beautifully.
Use this bread to make delicious sandwiches.","url":"https://recipe.bluelayer.org/recipe/12083/bread-maker-spinach-bread"},{"id":"12082","title":"Bread Machine Cheese Bagels Recipe","ingredients":"cheese, cheddar
wheat flours, bread, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry","directions":"*** Reserve half of the cheese to sprinkle on top of bagels before baking.
Insert ingredients in bread machine according to manufacturer's instructions.
Remove the dough from the machine after the first knead - approximately 20 to 30 min.
Place dough on a floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring three qts of water and one Tbsp.
of sugar to a rapid boil in a large saucepan.
Drop test dough (see hints below).
Using a slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1/2 min.
Remove and cold on rack 1 minute, brush with egg and sprinkle with sesame or possibly poppy seeds, if you like.
Bake at 400 on a baking sheet sprinkled with cornmeal, till golden brown - approximately 15 min.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough.
When the bagels have doubled in size, drop the test dough into boiling water.
The dough should pop to the top right away.
When this happens, it is time to boil the bagels.
** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
** To make bagel sticks, cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a healthy pinch of garlic pwdr.
Let sticks rise, boil, and bake as described in the above directions.
** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or possibly margarine on one side.
Lay (butter side up)
on an ungreased cookie sheet and bake at 325 for 12-15 min till golden and crisp.","url":"https://recipe.bluelayer.org/recipe/12082/bread-machine-cheese-bagels-recipe"},{"id":"12067","title":"Perfect BANANA Muffins : Adaptation From BBCgoodfood Banana Bread","ingredients":"nuts, walnuts, english
bananas, raw
sugars, brown
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground","directions":"Chop nuts e.g.
in Thermomix blender speed 4.5 for 4 sec and set aside in bowl
Peel, add and process 3-4 bananas speed 4 for 2 sec
Add sugar and oil, mix speed 3-4 for 5 sec
Add flour, baking powder and cinnamon.
Combine well at speed 4 for 10 sec
Add 50g of the chopped walnuts and stir in reverse speed 3.5 for 3 sec
I filled 24 silicon muffin forms with this amount of dough
Sprinkle top of muffins with the left-over chopped walnuts and if you'd like a tiny amount of brown sugar
Bake at 200C middle rack for 20 minutes.
May vary +/- 1-5 min depending on your oven, but don't let them get too dark on top or to dry.
BBC's original recipe recommends: add to greased and lined 2lb loaf tin.
I am using a Christmas tree silicone shape for half the dough.
BBC: Bake loaf tin in 200C oven for 20 min and covered with tin foil another 40.
In my tree shape I only baked it for 20 minutes all together.
Allow to cool a bit before dusting with powdered sugar.
Enjoy freshly baked or the day after with a more gooey taste to it.","url":"https://recipe.bluelayer.org/recipe/12067/perfect-banana-muffins-adaptation-from-bbcgoodfood-banana-bread"},{"id":"12057","title":"Moroccan Chicken Salad","ingredients":"oil, canola
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
spices, pepper, red or cayenne
apricots, dried, sulfured, uncooked
nuts, almonds
salad dressing, mayonnaise, regular
lemon juice, raw
spices, coriander seed","directions":"In a fry pan or skillet on medium high heat, add oil.
Once hot, add chicken, salt and pepper.
Cook 1012 minutes or until no longer pink.
Transfer to a bowl and let cool.
In a small bowl, add cinnamon, cloves, nutmeg, and cayenne pepper.
Set aside.
When chicken has cooled, add apricots, almonds, mayonnaise, lemon juice, and coriander.
Stir well.
Add seasonings and combine well.
We love this served on a bed of greens.
You can use any type of bread and create a sandwich if you desire with your favorite sandwich fixins.
Either way, this is so flavorful and will become your new favorite chicken salad!","url":"https://recipe.bluelayer.org/recipe/12057/moroccan-chicken-salad"},{"id":"12051","title":"Molasses Seed Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, canola
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
spices, caraway seed","directions":"Dissolve yeast and sugar in warm water.
Let sit until frothy ~10 minutes.
Add oil, molasses, and whole wheat flour and mix until full incorporated.
Slowly add all-purpose flour, 1/2 cup at a time, and salt.
I usually use about 1.75 cups of the AP flour.
Add in seeds.
Knead in a mixer about 10 minutes, or longer if youre kneading by hand.
Place into a greased bowl and let rise until double, about 1.5 hours.
Deflate the dough and let rise again until double, about 50 minutes.
Deflate dough and flatten with a rolling pin into a long rectangle, about 8 inches wide.
Slowly roll the dough into an 8″ wide log, squeezing out all the excess air as you go.
Pinch seams together and place seam side down into a 8x4\" loaf pan.
Let rise about 30 minutes in loaf pan and preheat oven to 350.
Bake about 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/12051/molasses-seed-bread"},{"id":"12040","title":"Chocolate Chip Shortbread Cookies I","ingredients":"butter, without salt
sugars, granulated
cornstarch
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched","directions":"With an electric beater, mix together the butter or margarine and the confectioners' sugar.
Sift together the flour and the corn starch and mix in gradually in the butter mixture.
Add the chocolate chips.
Shape dough into little balls of approximately 1 1/4 inch in diameter.
Put on a non-greased cookie sheet.
Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.","url":"https://recipe.bluelayer.org/recipe/12040/chocolate-chip-shortbread-cookies-i"},{"id":"12027","title":"Maple Oatmeal Bread (Bread maker)","ingredients":"water, bottled, generic
water, bottled, generic
syrup, maple, canadian
oil, olive, salad or cooking
salt, table
oats
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the order recommended for your bread maker.
Select basic bread setting.
Check dough after 5 minutes of mixing and add 1-2 T four or water if needed.","url":"https://recipe.bluelayer.org/recipe/12027/maple-oatmeal-bread-bread-maker"},{"id":"12025","title":"Hot Artichoke Spinach Dip","ingredients":"artichokes, (globe or french), raw
spinach, raw
cheese, parmesan, hard
cheese, parmesan, hard
spices, pepper, red or cayenne
salt, table
spices, garlic powder
spices, pepper, black","directions":"Put the artichoke hearts and spinach in a microwave-safe bowl, and cover it with plastic wrap.
Cut a small slit in the plastic to let the steam out, then microwave on high for 4 minutes.
Stir, and zap it again for another 2 to 3 minutes or until the artichoke hearts are tender.
If you don't want to use a microwave you can also boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, around 10 minutes.
Drain in a colander when done.
Heat the cream cheese in a small bowl in the microwave set on high for 1 minutes.
Or, use a saucepan to heat the cheese over medium heat just until hot.
Add the spinach and artichoke hearts to the cream cheese and stir well.
Add the remaining ingredients to the cream cheese and combine.
Serve warm with crackers, chips, or toasted bread for dipping.
To make a lighter version, use reduced fat cream cheese.","url":"https://recipe.bluelayer.org/recipe/12025/hot-artichoke-spinach-dip"},{"id":"12014","title":"Three-Cheese Bread","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
cheese, parmesan, hard
cheese, cottage, creamed, large or small curd
cheese, parmesan, hard
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"In bread machine pan, place all ingredients in order suggested by manufacturer.
Select basic bread setting.
Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.
).","url":"https://recipe.bluelayer.org/recipe/12014/three-cheese-bread"},{"id":"12008","title":"Sopa de Ajo","ingredients":"spices, garlic powder
oil, olive, salad or cooking
bread crumbs, dry, grated, plain
soup, chicken broth or bouillon, dry
spices, pepper, red or cayenne
spices, paprika
parsley, fresh","directions":"Serve with a green garden salad sprinkled with fresh cilantro.
In a large saucepan saute garlic in oil until soft.
Stir in bread crumbs, stock, cayenne and paprika.
Bring to a boil, then reduce heat and simmer for about 20 minutes, uncovered.
Garnish with parsley, if desired.","url":"https://recipe.bluelayer.org/recipe/12008/sopa-de-ajo"},{"id":"12005","title":"Pepperoni Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
pepperoni, beef and pork, sliced
spices, garlic powder","directions":"Dough: Dissolve yeast in 1 Cup of warm water until foamy about 5 mins.
Mix sugar, oil, salt, and flour and then add to yeast and water.
Mix together until smooth.
Knead and cover for 30 min in warm area 100-105 degrees I put in oven with light on.
Roll out dough on lightly dusted flour table.
Cut into 2 inch wide by 5 inch doughs
Place 5 pepperoni's on each dough pieces.
Pinch sides together roll back and forth til smooth.
Lightly grease baking pan
Place dough into pan each breadstick.
Brush lightly top of breadsticks with egg whites.
Spinkle garlic salt or powder on top.
Cook for a total of 20 minutes at 375 degrees or until golden brown.","url":"https://recipe.bluelayer.org/recipe/12005/pepperoni-breadsticks"},{"id":"11999","title":"Black Olive Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
olives, ripe, canned (small-extra large)","directions":"mix the yeast with 1/2 cup water and 4 tablespoons flour and honey
proof
mix flours
make well pour milk, water, yeast, oil.
add salt
mix
knead 15 minutes
put in greased bowl
cover with damp cloth
til doubled
on lightly floured board divide dough
use rolling pin to a round
brush surface with oil
sprinkle olives on top
roll up.
put loaf on greased baking sheet
let rise until doubled
slash diagonal cuts about 1/2 inch deep across loaves bake 35 minutes 400 degree oven.","url":"https://recipe.bluelayer.org/recipe/11999/black-olive-bread"},{"id":"11976","title":"Criollo Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Place water, yeast and sugar into a small bowl and whisk thoroughly to remove any lumps.
Place 5 cups of flour into the large bowl.
Add the water, yeast and sugar to the flour and mix with a wooden spoon.
The key to this bread is for the dough to be sloppy to start and bring it back to a soft consistency with the addition of the last cup of flour.
Spread the last cup of flour onto a clean bench and place the sloppy dough on top of the flour.
Gently knead the dough into the flour.
Preheat oven to 180C.
Grease the muffin tins.
Cut the dough into 115gm balls and hand knead them in the palm of your hand by folding the sides into the bottom of each bun making sure that the top is smooth.
Place each bun into the hole of the muffin tin.
Place the muffin tin into the warming draw to 'prove'.
This should take approx 35 minutes or until the dough has doubled in size (proved).
Once the buns have proved remove from the warmer and place onto the middle rack of a hot oven for 15 minutes.
Once the buns are ready and golden brown remove from the oven flip the buns so they have been slightly removed from the sides of the muffin tins.
This allows the steam to be released and will stop your from buns from being tainted by the muffin tins.
Allow to cool.","url":"https://recipe.bluelayer.org/recipe/11976/criollo-bread"},{"id":"11964","title":"Mutligrain Straun","ingredients":"wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"DAY ONE.
Soaker: Mix the first 4 ingredients (7 tablespoons of whole wheat flour, cooked and uncooked grains, salt and buttermilk) to make a thick porridge-like dough.
Cover and leave at room temperature for 12 to 24 hours.
Biga: Mix the next 3 ingredients (1 /4 cup whole wheat flour, 1/4 teaspoon instant yeast, 3/4 cup water) to form a ball of dough.
Knead for a few minutes until all the flour has been incorporated.
Let the dough rest for 5 minutes, then knead again for 1 minute.
Place the dough in a bowl, cover, and refrigerate overnight.
DAY TWO.
Remove the biga from the refrigerator an hour or two before preparing the final dough.
Cut or rip the biga into smaller pieces and mix it with the soaker.
Add the remaining ingredients (7 tablespoons whole wheat flour, 1/2 teaspoon salt, 2 1/4 teaspoon instant yeast, 3 tablespoons honey or sugar, 1 tablespoon melter butter or oil) WITH THE EXCEPTION of the last 1 cup of whole wheat flour - this will be used later.
Mix well.
Knead by hand or machine for about 5 minutes until all the ingredients are evenly distributed.
Add additional flour or water to achieve the proper consistency (a slightly sticky dough that'll hold its shape).
If you use pre-cooked grains, you will need to add as much as 1 cup of extra flour because the grains will not absorb a great deal of the moisture.
Place the dough in a greased bowl and allow to rise for about 45 minutes to an hour or until it is 1 1/2 times its original size.
Shape the dough and place in greased pans for the final rise.
If you want oats or seeds on top of the loaf, spritz the loaf with water and sprinkle seeds before the final rise.
While the loaves are rising, pre-heat the oven to 425F.
To bake the loaf, place it in the preheated oven.
Reduce the temperature after 5 minutes to 350F and bake for 20 minutes.
Turn the loaf 180 degrees and bake another 20 to 30 minutes until the loaf is deep brown, makes a hollow sound when tapped on, and when the internal temperature is approximately 195F degrees.
Remove the bread from the oven and allow to cool for at least one hour.","url":"https://recipe.bluelayer.org/recipe/11964/mutligrain-straun"},{"id":"11961","title":"Bordeaux Rustic Bread (Pain Rustique Bordelais)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"You will need 2 jelly roll pans, dusted with cornmeal.
The starter: in a bowl, whisk the yeast into the water and then stir in the flour; cover with plastic wrap and allow to ferment for 8 hours in a cool place.
If the room is warm, let the sponge rise at room temperature for 1 hour, then for the remaining 7 hours let it rise in the refrigerator.
When the starter is done, make the dough--place the water in the bowl of an electric mixer and whisk in the yeast by hand.
Use a rubber spatula to scrape the starter into the water and mix it in.
Add both flours and the salt, and use the rubber spatula to mix the ingredients into a rough dough.
Place the bowl on the mixer with the dough hook and mix on lowest speed for 2 minutes; allow the dough to rest 10 minutes.
Mix on medium speed until dough is smooth, elastic, and slightly sticky, about 2 minutes.
Scrape the dough into an oiled bowl and turn it over so that the top is oiled; allow the dough to rise until doubled, about 1 hour.
To form the loaves, scrape the dough onto a floured work surface; shape the dough into a 12-inch square; cut into three 4 x 12 inch rectangles, using a knife or bench scraper.
Transfer the loaves to the prepared pans, placing 2 on one pan and 1 on the other.
Cover the loaves with cloth or plastic wrap and allow them to rise at room temperature until doubled, about 1 hour.
About 15 minutes before the loaves are completely risen, set racks in the upper and lower thirds of the oven and preheat to 450A.
Place the pans in the oven and bake until the loaves are beginning to color well, about 20 minutes.
Turn the pans from back to front, then place the top pan on the lower rack and the bottom pan on the upper rack; close the oven and decrease temperature to 350A.
Bake until the loaves are deep golden and the internal temperature reaches about 200 degrees, about 20 additional minutes.
Cool loaves on racks.
Serve: cut the bread into 1-inch slices.","url":"https://recipe.bluelayer.org/recipe/11961/bordeaux-rustic-bread-pain-rustique-bordelais"},{"id":"11956","title":"Melt - In - Your - Mouth Shortbread","ingredients":"butter, without salt
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Whip butter with an electric mixer until fluffy.
Stir in the confectioners' sugar, cornstarch, and flour.
Beat on low for one minute, then on high for 3 to 4 minutes.
Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven.
Watch that the edges don't brown too much.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/11956/melt-in-your-mouth-shortbread"},{"id":"11949","title":"Cinnamon Apple Cream Cheese Spread","ingredients":"butter, without salt
cheese, parmesan, hard
sugars, powdered
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground","directions":"In a medium bowl cream butter and cream cheese together, until just incorporated.
Add sugar and cinnamon and beat till blended.
Add frozen apple juice concentrate and beat till smooth.
Keep refrigerated.
For easier spreading serve at room temperature.
Serve as a sweet dip with cookies and crackers or as a spread on muffins and sweet bread.","url":"https://recipe.bluelayer.org/recipe/11949/cinnamon-apple-cream-cheese-spread"},{"id":"11948","title":"Chocolate Caramel Shortbread Fingers","ingredients":"butter, without salt
sugars, powdered
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
ice creams, vanilla
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 325F.
Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
Combine butter, powdered sugar and brown sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Add flour, baking powder and salt; beat at low speed until well mixed.
Press dough into prepared pan; prick with fork every 1/2 inch.
Bake 22-25 minutes or until lightly browned.
Lift cookies from pan using aluminum foil ends.
Place on cutting board.
Immediately cut into 30 (2 3/4x3/4-inch) pieces.
Place caramel topping in small saucepan.
Cook over medium heat, stirring constantly, 2-3 minutes or until caramel has slightly thickened.
Remove from heat; drizzle caramel over cookies.
Sprinkle with almonds.
Cool to lukewarm; carefully separate.
Cool completely.
Melt chocolate chips in small microwave-safe bowl on Medium (50% power) until softened.
Stir until smooth.
Drizzle over cooled cookies.
Let stand until set.","url":"https://recipe.bluelayer.org/recipe/11948/chocolate-caramel-shortbread-fingers"},{"id":"11947","title":"Tomato Focaccia Bread","ingredients":"tomatoes, sun-dried
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, basil, dried
spices, thyme, dried","directions":"Place sun dried tomatoes in a small bowl.
Cover with warm water and let soak for 10 minutes.
Drain, chop and set aside.
In a large bowl, sift together flour and salt; stir in yeast.
Add olive oil, warm water, and chopped sun-dried tomatoes; mix well.
Knead on a lightly floured surface until smooth and elastic, about 5 minutes.
Cover dough and let relax for 10 minutes.
Roll dough into a rectangle approximately 7x11 inches.
Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers.
Cover with plastic and leave in a warm place until doubled in size, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Brush dough with olive oil and sprinkle with sea salt, basil, and thyme.
Bake in the preheated oven until golden brown, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/11947/tomato-focaccia-bread"},{"id":"11946","title":"Oil-free Pizza Crust","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine all the ingredients and knead.
Roll it up once it becomes somewhat smooth.
If you're using a bread maker, let it knead for about 10 minutes,and then take it out and roll it up.
No rising.
Leave it to rest for 20 minutes.
Spray water and cover with a wet paper towel.
Roll it out into the shape of your choice and place it on top of parchment paper.
Poke holes with a fork.
If you keep the rim a little thicker, the sauce and toppings won't spill out.
Top it with the sauce and toppings you like and bake for 18 to 20 minutes at 200C Please adjust the baking time accordingly.
This is a fluffy, thick pizza (anchovy, garlic, onions, mayonnaise, cheese).
More like a pizza bread, due to its thickness.
This is a thinly rolled out crust.
Since the surface area got bigger, I added lots of toppings.
It's made with basil sauce.
This pizza is topped with dried curry sauce and cheese Very easy to make using leftovers, but still good.
Pizza with tomatoes, cheese, and mayonnaise.
Pizzas are fun to make, since you can do so with a variety of toppings.
Here is an example of using this dough to make it into a naan to go with curry.","url":"https://recipe.bluelayer.org/recipe/11946/oil-free-pizza-crust"},{"id":"11945","title":"Grandma's Steamed Brown Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
molasses
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix all ingredients.
Turn into Pam-sprayed one lb.
size canned fruit tins or possibly other molds.
Cover and steam in a tightly covered pan with a rack for three hrs.
Serve warm or possibly reheat to serve.
Spread with soft corn oil butter.","url":"https://recipe.bluelayer.org/recipe/11945/grandmas-steamed-brown-bread-recipe"},{"id":"11944","title":"Oatmeal Molasses Bread II","ingredients":"water, bottled, generic
oats
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, pour boiling water over butter and oatmeal.
Let stand 30 minutes In a small bowl, sprinkle yeast over lukewarm water and let stand until the yeast dissolves and gets foamy.
In either the large bowl (if doing by hand) or in a mixer bowl, combine the oatmeal, yeast, molasses, and salt.
Mix, adding 1 cup of flour at a time until JUST kneadable.
This dough is sticky, do not add too much flour!
Turn onto a floured surface (or add dough hook to machine) and knead about 8 minutes, using as little flour as you can and still knead it.
Form dough into a ball, and place in an oiled bowl.
Cover with plastic wrap or a cloth and let rise 1 1/2 hours.
Punch the dough down and cut into half.
Shape into loaves, or circles or any other shape you desire.
Cover again and let rise for 40 minutes.
Bake in a preheated oven at 375 degrees for 30-35 minutes .
VERY IMPORTANT: When baking in anytype of pan, grease them well.
This bread will stick in a BIG way if the pans are ungreased.","url":"https://recipe.bluelayer.org/recipe/11944/oatmeal-molasses-bread-ii"},{"id":"11908","title":"Homemade Ciabatta Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"For the yeast starter: Combine the ingredients in a medium bowl, stirring well.
Cover with plastic wrap and let it sit at room temperature for 8-12 hours, or overnight.
For the ciabatta dough: In a large bowl, combine the yeast and the water.
Add the starter dough and mix gently.
Add the flour and salt and mix until combined.
Use a hand mixer and mix the dough on low for 3 minutes, then let it sit for 10 minutes.
Then repeat, mixing for another 3 minutes and letting it sit for 10.
Remove the dough with a silicone spatula and drop it into a large oiled bowl.
Cover with plastic wrap and let it sit for 45 minutes.
Use the same silicone spatula and drop the dough onto a floured surface.
Sprinkle the top of the dough with flour.
Take one end of the dough and fold it up into the middle.
Take the other end, and fold that one into the middle.
Sprinkle more flour on top of the dough and let it sit for 15 minutes.
Then repeat these steps again.
Take the bread and create an 8x8 inch square.
Use a sharp knife and cut the square in half.
Cover each of the loaves with a light dish towel and let it sit for about 30 minutes.
Preheat the oven to 475 F while it sits.
Gently lift the loaves onto a greased baking sheet, trying to touch them the least amount possible.
Bake for 17-25 minutes (mine was ready after 17 exactly so Id keep an eye on it a little before that time).
Remove from oven.
Let it cool on a cooling rack and then slice it up and serve!
Recipe from seasonsandsuppers.ca.","url":"https://recipe.bluelayer.org/recipe/11908/homemade-ciabatta-bread"},{"id":"11904","title":"Brown Sugar Pecan Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, brown
spices, cinnamon, ground
salt, table
oat bran, raw
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
nuts, pecans","directions":"Add all ingredients except pecans to bread machine, and start machine.
Use wheat bread cycle for 1-pound loaf.
Add pecans at the end of the first knead, or when your bread machine\"beeps\" to add fruit or nuts.","url":"https://recipe.bluelayer.org/recipe/11904/brown-sugar-pecan-bread"},{"id":"11903","title":"Toasted Coconut Shortbread","ingredients":"butter, salted
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
cornstarch
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated","directions":"In a large bowl, cream butter and granulated sugar until light and fluffy.
Beat in vanilla.
In a separate bowl, combine flours, corn starch, and coconut.
Add to butter mixture and mix until blended.
Shape dough into a flattened disc.
Wrap in plastic and refrigerate dough for 30 minutes if dough is too soft to roll.
On a floured surface, roll out dough until 1/4 inch thick, dusting lightly with flour as necessary.
Cut dough into rounds with a 2 inch cookie cutter dipped in flour.
Reroll dough as necessary, without adding too much flour.
Place cookies on parchment-lined baking sheets.
Sprinkle lightly with sugar.
Bake cookies in a preheated 300F oven for 25 minutes, or until just beginning to turn golden.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/11903/toasted-coconut-shortbread"},{"id":"11886","title":"Sourdough Starter ( No Yeast Kind)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Take 1 cup skim milk, cover with a fabric cloth to keep dust out and set aside on the kitchen counter for 2 days until it smells sour.
Then add 1 cup flour, stir mixture until blended and cover again.
With in 2 days this mix will make bubbles and have a spongy look.
If liquid has separated, stir it back into.
mixture.
If no bubbles show by the 5th day after putting out milk, throw out and start over.
If you want to double the starter at this point you can add an additional 1 cup milk and 1 cup plain flour to the starter, then stir and set aside, loosely covered for a few more hours.
Then refridgerate.
You can bake bread with this at this point, but if a good sourdough flavor is desired, allow to mature in the refridgerator for another week.
Can be used with my recipe for sour dough bread or any sour dough bread recipe.
I would also like to mention that I have frozen this starter for as long as six months with good results and no need to feed it.
Simply pour 1 cup of starter into a zip lock freezer bag and freeze.
To use place on kitchen counter for a day to thaw and either use immediately or leave to foam for a few more hours.","url":"https://recipe.bluelayer.org/recipe/11886/sourdough-starter-no-yeast-kind"},{"id":"11850","title":"Caramel Shortbread squares","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
syrups, corn, light
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Mix 2/3 cup butter, 1/4 cup sugar& 1 1/4 cups flour until the mixture is crumbly.
Pat into a 9\" pan.
Bake at 350F for 20 minutes.
Meanwhile bring the caramel ingredients to a boil and boil for 5 minutes then pour over the shortbread base.
Cool.
Melt chocolate in a double boiler and pour over the cooled caramel shortbread Cool- cut into small squares.","url":"https://recipe.bluelayer.org/recipe/11850/caramel-shortbread-squares"},{"id":"11845","title":"Curry Rice Dinner Rolls","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
sugars, granulated
spices, curry powder
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Measure carefully placing all ingredient except butter in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle.
Do not use delay cycles.
Remove dough from pan, using lightly floured hands.
Knead 5 minutes on lightly floured surface.
Cover and let rest for 10 minutes.
Grease large cookie sheet.
Divide dough into 10 equal pieces.
Shape each piece into a ball.
Place 2 inches apart on cookie sheet.
Brush with butter.
Cover and let rise in warm place for 30 to 40 minutes or until double.
Heat oven to 375F bake 15 to 20 minutes or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/11845/curry-rice-dinner-rolls"},{"id":"11840","title":"Grandma S's Whole Wheat Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a mixer bowl add water, oil, honey, yeast, salt and white flour mix together.
Add 3 cups of whole wheat flour and blend together.
Add remaining flour in small amounts to get a firm but elastic texture (more flour may be added if needed).
Knead on high speed for 10 minutes.
Dough should be firm but elastic.
Form into 2 loaves and place in well greased loaf pans.
Let rise until doubled in size.
(Could be covered with a damp kitchen dish towel) about 1/2 hour to 45 minutes.
(if you press on the dough at the corner of the pan it should dimple (or leave an indentation) when ready).
Bake at 350'F for 30-45 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 5-10 minutes of baking to prevent over browning) Immediately remove bread from pans.
Cool Completely on wire racks.","url":"https://recipe.bluelayer.org/recipe/11840/grandma-ss-whole-wheat-bread"},{"id":"11826","title":"Sweet Bread (For Bread Machines)","ingredients":"water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
salt, table
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Depending on the type of machine you have put the wet and dry ingredients in your machine as per it's instructions.
(mine says wet first, then dry-- making a well in the flour to put in the yeast last.
).
Set the machine to it's bread setting.
Start the machine and remove the cooked bread when the cycle is finished.
***If you wish you can set the unmixed dough to the 'dough' setting and dough removed at the end of the dough cycle so it can also be made by hand and baked in a 375 degree oven for about 35-40 minutes, or until golden brown and sounds hollow when tapped.
Special note**A inexpensive way to purchase your bread flour is at one of the warehouse markets.
I buy 25 pound bags at Sam's for less than$5.
00 a bag.","url":"https://recipe.bluelayer.org/recipe/11826/sweet-bread-for-bread-machines"},{"id":"11819","title":"Basic Pizza Dough (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
wheat flours, bread, unenriched","directions":"Combine ingredients in bread machine pan.
If desired, season with parsley, oregano, basil, rosemary, onion flakes, and garlic.
Set bread machine on dough cycle.
Roll dough to desired thickness, cover with favorite toppings, and bake at 375 degrees F for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/11819/basic-pizza-dough-bread-machine"},{"id":"11812","title":"Alpine Cabbage Soup","ingredients":"wheat flours, bread, unenriched
butter, without salt
cabbage, raw
spices, nutmeg, ground
spices, pepper, black
salt, table
soup, vegetable broth, ready to serve
cheese, fontina","directions":"Preheat oven to 350F.
Bring a large pot of water to boil.
Spread the bread cubes evenly in a 9\"x13\" casserole dish or 2 quart ovenproof dish.
If the cubes aren't dry, toast them quickly in the oven.
Melt 3 tbsp of the butter and drizzle over the bread.
Set aside.
When the water boils, blanch the cabbage just until tender, about 2 minutes.
Drain well.
Spread cabbage over the bread.
Melt the remaining 2-3 tbsp butter and stir in nutmeg, pepper, and salt.
Pour the seasoned butter on the cabbage and bread.
Pour the broth over everything and evenly spread the cheese on top.
Bake until the cheese melts and starts to brown, 25-30 minutes.
Serve immediately.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/11812/alpine-cabbage-soup"},{"id":"11808","title":"Steamed Brown Bread,For Baked Beans","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
molasses
raisins, seeded","directions":"Daub paper towel with butter and rub evenly around sides and bottom of coffe cans or mold.
Set aside.
In bowl, combine flours, cornmeal, baking soda and salt.
Add buttermilk and molasses, blend until smooth.
Add raisins and mix until they are scattered throuhout mixture.
Scrape batter into prepared cans or mold.
Cover tightly with aluminum foil.
Place mold into large pot and fill with hot water, until water reaches 1/2 way up sides of mold.
With help place pot on stove and bring to a boil.
Cover pot.
Reduce heat and simmer for 3 hours.
Replenish water in pot every hour.
When ready, turn heat off.
With help, remove mold from pot and unmold by turning bread upside down.
To cut bread, wrap a piece of string around bread and pull it tight, through loaf.
It will easily cut warm bread into a clean slice.","url":"https://recipe.bluelayer.org/recipe/11808/steamed-brown-bread-for-baked-beans"},{"id":"11805","title":"A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, canned, condensed, sweetened
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Make the dough in a bread machine.
Deflate the dough, divide into two portions, and round off neatly.
Leave to rest for about 20 minutes.
The photo shows the dough after it's rested.
Deflate the dough lightly, and then roll each piece out carefully with a rolling pin into rectangles.
(If you do both at the same time, the size will be even.)
Fold each piece of dough into thirds.
Smooth down the seams.
Roll the dough up, and seal the seams firmly!
When both are rolled up...
...put the dough pieces seam side down in an oiled bread pan
Leave the dough to rise until it fills the pan about 80% of the way.
Put the lid on after it's risen.
Preheat the oven to 200C, and bake for about 30 minutes.
After the bread is baked, take the lid off and drop the pan from some height to \"shock\" it.
A rich square loaf is finished.
The white lines on the edges came out nicely too.
Slice thickly, and eat just as is.
The crust is thin and crispy, the inside is silky and tender.","url":"https://recipe.bluelayer.org/recipe/11805/a-little-luxurious-silky-smooth-milk-shokupan-square-pullman-bread-loaf"},{"id":"11797","title":"Peanutty Turtle Shortbread Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"Beat flour, 1 cup brown sugar, and 1/2 cup butter with an electric mixer until mixture resembles coarse meal.
Press firmly in bottom of ungreased 9 x 13 pan.
Sprinkle with peanuts.
Stir together remaining 3/4 cup brown sugar and 1 cup butter in a 2 qt saucepan over medium heat.
Cook 3 minutes until bubbles form around edges, then cook 4 more minutes, stirring constantly.
Pour evenly over peanuts in pan.
Bake at 350 for 22-25 minutes, until bubbly.
Remove pan from oven and sprinkle chocolate chips over the top.
Let stand 3 minutes until softened.
Gently spread or swirl the chocolate over surface.
Cool completely in pan on a wire rack.
Cover and chill 1 hour until chocolate is set.
Cut into bars or squares.","url":"https://recipe.bluelayer.org/recipe/11797/peanutty-turtle-shortbread-bars"},{"id":"11774","title":"Protein Bread, Machine","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
quinoa, uncooked
margarine, regular, hard, soybean (hydrogenated)
seeds, flaxseed
carrots, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
sugars, granulated
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
salt, table","directions":"Blend the carrots with 1 cup milk until liquidfied.
Add all liquids to bread pan.
Add all dry ingredients except yeast.
Makes small well in the top of the dry ingredients for yeast.
Set machine for wheat bread and start.","url":"https://recipe.bluelayer.org/recipe/11774/protein-bread-machine"},{"id":"11749","title":"Basic Machine French Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add to the bread pan in the order yours needs.
For mine it is water first.
Then I add half the flour and the salt followed by the rest of the flour and the yeast on top.
This will run well on the normal, rapid, and delay start cycles.","url":"https://recipe.bluelayer.org/recipe/11749/basic-machine-french-bread"},{"id":"11748","title":"Warm and Creamy Swiss Cheese Dip With Caraway","ingredients":"cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
apples, raw, with skin
spices, caraway seed","directions":"In small bowl, toss cheese and flour.
In small saucepan, heat buttermilk and cider.
Add cheese and caraway seeds.
Stir til melted.
Keep warm while serving.
Serve with chunks of rye bread for dipping.","url":"https://recipe.bluelayer.org/recipe/11748/warm-and-creamy-swiss-cheese-dip-with-caraway"},{"id":"11719","title":"Sourdough Starter","ingredients":"wheat flour, white, all-purpose, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Five days before you bake bread, in a small bowl, stir together the flour and juice with a spoon or whisk to make a paste.
It should be like pancake batter.
Be sure to stir until all of the flour is hydrated.
Cover loosely with plastic wrap and leave at room temperature for about 48 hours.
Two or three times a day, aerate by stirring for 1 minute with a wet spoon or whisk.
Three days before you bake, feed 1/4 cup of your original starter with 1 cup water (at about 75F), 1 cup unbleached flour, and 1/4 cup whole-wheat flour (discard any unused original starter).
After 4 hours, feed with 2 cups water (at about 75F), 2 cups unbleached flour, and 1/2 cup whole-wheat flour.
After 4 to 6 more hours, feed with 4 cups water (at about 75F), 4 cups unbleached flour, and 1 cup whole-wheat flour.
Tightly cover with plastic wrap and let sit at room temperature for 8 to 16 hours to proof.
Two days before you bake, discard half of the starter and repeat feedings, as above.
One day before you bake, discard half of the starter and repeat feedings, as above.
On baking day, measure out starter needed and set aside some starter to be used the next time.
Discard extra starter or give to baker friends.
Cover and refrigerate reserved starter for up to 2 weeks or freeze for 6 months.
Bring to room temperature before using.","url":"https://recipe.bluelayer.org/recipe/11719/sourdough-starter"},{"id":"11714","title":"Super Simple Milky Bread in a Bread Maker","ingredients":"wheat flours, bread, unenriched
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in the bread maker!
If you have a dry yeast case, use that.
Bake on the standard white bread course.
And it's complete.
What a great smell!
A soft and tender crumb.","url":"https://recipe.bluelayer.org/recipe/11714/super-simple-milky-bread-in-a-bread-maker"},{"id":"11711","title":"Quick and Easy Artisan Pain DEpi (Wheat Stalk Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Mix the yeast and salt with the water in a 5 qt bowl or a lidded (not airtight) food storage container.
Mix in the remaining dry ingredients without kneading, using a spoon, a 14 cup capacity food processor [with dough attachment], Danish dough whisk, or a heavy duty stand mixer [with dough hook].
If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used after initial rise though it is easier to handle when cold.
Refrigerate in a lidded (not airtight) container and use over the next 14 days or divide into 4 1-lb portions and freeze in an airtight container for no more than 3 weeks.
Thaw 24 hours before usage.
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 lb piece (grapefruit sized).
Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Gradually elongate the dough ball.
With the palms of your hands, gently roll the dough ball into the shape of a baguette, tapering the ends to points.
Allow to rest and rise on a whole wheat flour covered pizza peel for 30 minutes.
Twenty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack.
Place an empty metal broiler pan on any other shelf that will not interfere with the baking.
Sprinkle the loaf liberally with flour and rotate peel so one end of loaf is pointing towards yourself.
Using a sharp pair of kitchen shears, cut into the end pointing towards yourself downward at a 45 degree angle into the dough, stopping a quarter inch from the bottom.
Fold cut piece over to right side.
Do the same cut 1 inch further away from you and fold the cut piece over to the left side.
Repeat until entire loaf is cut and pain d'epi is formed.
Slide the loaf directly onto the hot stone.
Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
Bake for about 25 minutes, or until deeply browned and firm.
Allow to cool before slicing and eating.
If you can't wait, slather with butter and eat warm.","url":"https://recipe.bluelayer.org/recipe/11711/quick-and-easy-artisan-pain-depi-wheat-stalk-bread"},{"id":"11706","title":"Corn and Cheddar Bread (Abm)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
butter, without salt
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
cheese, cheddar","directions":"Scald the milk.
Stir in the honey and butter and let cool to room temperature.
Add the milk mixture and all remaining ingredients except the Cheddar cheese in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.
At the beeper (or at the end of the first kneading) add the cheese.","url":"https://recipe.bluelayer.org/recipe/11706/corn-and-cheddar-bread-abm"},{"id":"11701","title":"Pideh","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
seeds, sesame seeds, whole, dried","directions":"Place the flour, salt, and sugar in a dishpan or large mixing bowl.
Make a well in the center and pour in the milk, butter, yeast, and water.
Mix it all together with your fingers, adding more flour a little at a time, until the dough is easy to handle.
Knead for about 5 minutes, or until the dough is smooth and elastic.
Shape into a ball.
Spread a little oil on the bottom and sides of the bowl.
Add the ball of dough, then turn it over, oiled side up.
Cover and set in a warm spot for an hour or more, until the dough doubles in bulk.
Punch down the risen dough and knead for a minute or so.
Cover and set in a warm spot for an hour, or until the dough doubles in bulk a second time.
Butter two 9- or 10-inch round cake pans and set aside.
After the second rising, punch down the dough and cut in half with a knife.
Roll each half into a ball.
On a floured board, roll out each ball into an 8-inch circle about 1 inch thick.
Place in the prepared pans, brush the tops-with melted butter, and sprinkle with sesame seeds.
Let rise another 30 to 40 minutes, or until doubled in bulk.
Place in a preheated 375F oven and bake about 40 to 45 minutes, or until the bread is golden brown.
Cool on a wire rack before serving.","url":"https://recipe.bluelayer.org/recipe/11701/pideh"},{"id":"11684","title":"Chicken & Broccoli Casserole","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, cheddar
margarine, regular, 80% fat, composite, stick, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
salt, table
spices, pepper, black
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350.
Mix breadcrumbs, cheese and melted margarine.
Line a 7x11 pan with half the above mixture.
Add broccoli.
Mix the salt, pepper, 1/4 cup margarine, flour and milk.
Add cooked chicken into the sauce.
Pour onto the broccoli.
Top with the other half of the breadcrumb mixture.
Bake 30 minutes and enjoy!","url":"https://recipe.bluelayer.org/recipe/11684/chicken-broccoli-casserole"},{"id":"11683","title":"Jalapeno Bread (Bread Machine)","ingredients":"water, bottled, generic
salt, table
sugars, granulated
cheese, cheddar
peppers, jalapeno, raw
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in order given.
Bake on basic cycle.","url":"https://recipe.bluelayer.org/recipe/11683/jalapeno-bread-bread-machine"},{"id":"11675","title":"Graham Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400F (200C).
Sift together dry ingredients.
Add buttermilk and mix thoroughly.
Pour batter into a greased loaf pan.
Place pan in the oven, immediately turn thermostat down to 350F (180C).
and let bake one hour.","url":"https://recipe.bluelayer.org/recipe/11675/graham-bread"},{"id":"11669","title":"Handmade Naan (Approved by My Mother-in-Law)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
yogurt, greek, plain, nonfat
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"Combine bread flour, sugar and salt in a bowl.
Whisk well.
Pour lukewarm water (I warm it to 60C), yeast and yogurt into a measuring cup.
Stir well.
Now pour this yogurt mixture into the flour bowl and knead until dough forms.
Then add butter and knead some more.
Cover the bowl with plastic wrap.
Allow the dough to double in size at room temperature.
If you are in a hurry, you could speed it by placing over a double broiler or in your oven.
Divide the dough into 6 portions and let rest for about 5 minutes.
Meanwhile preheat the oven to 200C.
Roll the dough to 2 mm thin and bake in the oven for 7 minutes.
Alternatively, you could cook both sides of the naan using a frying pan.
Even better!","url":"https://recipe.bluelayer.org/recipe/11669/handmade-naan-approved-by-my-mother-in-law"},{"id":"11664","title":"Jolly Baby Swiss Spread","ingredients":"cheese, parmesan, hard
salad dressing, mayonnaise, regular
onions, raw
spices, pepper, black
bacon, meatless","directions":"Chop Baby Swiss finely in food processor.
Add mayonnaise, onion and pepper and process until smooth.
Stir in bacon by hand.
Spread in mini crock (or other decorative dish) and refrigerate at least 1 hour before serving.
Serve with breadsticks, crackers, French bread, apple or pears, or raw vegetables.","url":"https://recipe.bluelayer.org/recipe/11664/jolly-baby-swiss-spread"},{"id":"11659","title":"Shortbread","ingredients":"butter, without salt
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
cornstarch
sugars, granulated
sugars, granulated","directions":"Preheat oven to 325; butter a 10x6 inch glass baking dish.
Add butter to a mixing bowlthe butter must be very soft, the consistency of mayonnaise or whipped cream.
Add the salt to the butter and mix well with a wooden spoon or whisk sot that it dissolves completely before you add the rest of the ingredients.
Sift the flour and cornstarch together into a bowl.
Add the sugar to the butter and mix just until combined.
Add the flour mixture and mix just until a smooth dough forms.
Pat the dough evenly into the prepared baking dish; the dough should be no more than 2/3 inch deep.
Bake until the top and bottom are lightly browned, about 30 minutes.
The middle of the shortbread should remain light; let cool on a wire rack until warm to touch.
Sprinkle the shortbread with the superfine sugar; tilt the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar.
With a very thin, sharp knife, cut the shortbread into rectangular fingers, about 1/2 inch wide and 2 inches long; if the cookies have become cold, they will not slice well, so they must still be warm to the touch at this point.
Chill thoroughly before removing from the baking dish; the first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula.","url":"https://recipe.bluelayer.org/recipe/11659/shortbread"},{"id":"11657","title":"Boston Brown Bread for Bread Machines(1.5 Pounds)","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, cloves, ground
soy sauce made from soy (tamari)
mustard, prepared, yellow
figs, dried, uncooked
water, bottled, generic","directions":"If figs are hard, pour boiling water on them to soften them, then drain well before mincing raisins are usually soft enough to skip this step.
Add all ingredients in the order recommended by your bread machine.
This recipes makes a 1 1/2 pound loaf.","url":"https://recipe.bluelayer.org/recipe/11657/boston-brown-bread-for-bread-machines-1-5-pounds"},{"id":"11655","title":"Whole Wheat Date and Nut","ingredients":"water, bottled, generic
oil, canola
honey
salt, table
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
dates, deglet noor
nuts, almonds","directions":"Put ingredients into bread machine and press \"Start\".","url":"https://recipe.bluelayer.org/recipe/11655/whole-wheat-date-and-nut"},{"id":"11648","title":"World's Easiest Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, oregano, dried
spices, basil, dried
spices, pepper, black
spices, coriander seed
spices, paprika
leavening agents, yeast, baker's, active dry","directions":"Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed.
Select Dough cycle; press Start.
Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.","url":"https://recipe.bluelayer.org/recipe/11648/worlds-easiest-bread-machine-pizza-dough"},{"id":"11646","title":"Garlic Broth with Sage and Parsley","ingredients":"spices, garlic powder","directions":"Peel and slice fresh garlic: 2 to 3 teaspoons sliced green garlic, or 1 or 2 sliced cloves per cup of broth.
Bring some light chicken broth to a boil with a few leaves of fresh sage.
Once it comes to a boil use a skimmer to remove the sage leaves (if the sage cooks too long, the broth will become bitter and dark).
Add the garlic to the broth along with salt to taste.
Cook for about 5 minutes.
Drizzle olive oil over a toasted slice of day-old bread, put it in a bowl, ladle soup over the bread, add a pinch of coarsely chopped parsley, and serve.
For a heartier soup, poach an egg in the broth and serve it on top of the bread.","url":"https://recipe.bluelayer.org/recipe/11646/garlic-broth-with-sage-and-parsley"},{"id":"11626","title":"Spiced Honey Bread (Abm)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
honey
salt, table
spices, coriander seed
spices, cinnamon, ground
spices, anise seed
spices, ginger, ground
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Bake according to manufacturer's instructions.","url":"https://recipe.bluelayer.org/recipe/11626/spiced-honey-bread-abm"},{"id":"11610","title":"Sweet Ho Yin (Bread for Bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, brown
salt, table
butter, without salt
wei-chuan, five spice powder,
nuts, cashew nuts, raw
orange juice, raw
leavening agents, yeast, baker's, active dry","directions":"Combine in your machine according to your manufacturer's directions.
Success Hints: Add orange extract with water, away from yeast.
This is a great\"beginner bread\" for kids to make.
It's deceptively simple and everyone loves it!
Top this bread with the sweet Guava-Raisin Spread (see recipe I posted) for a real dessert treat!
This recipe can be made using the regular, rapid and delayed time bake cycles.","url":"https://recipe.bluelayer.org/recipe/11610/sweet-ho-yin-bread-for-bread-machine"},{"id":"11602","title":"Cheese Agnolotti Bake","ingredients":"spinach, raw
cream, whipped, cream topping, pressurized
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
oil, olive, salad or cooking","directions":"Preheat oven to 180C Grease a 6-cup capacity, 5cm deep, 15cm x 25cm (base) baking dish.
Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender.
Meanwhile, combine cream and 1/4 cup cheese in a small jug.
Combine breadcrumbs, oil and remaining 3/4 cup cheese in a bowl.
Drain pasta and return to saucepan.
Add cream mixture and season with salt and pepper.
Stir to combine.
Spoon into prepared dish.
Sprinkle with cheese mixture.
Bake for 18 to 20 minutes or until cheese is golden and melted.
Serve.","url":"https://recipe.bluelayer.org/recipe/11602/cheese-agnolotti-bake"},{"id":"11592","title":"Our Daily Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, sunflower seed kernels, dried
leavening agents, yeast, baker's, active dry
seeds, sunflower seed kernels, dried","directions":"Place all ingredients, except for the sunflower seeds, into the mixing pan in the order recommended for your brand of breadmaker.
In our breadmaker we put wet ingredients first, then dry ingredients, then yeast.
Place sunflower seeds into the fruit and nut dispenser of your breadmaker or, if you don't have a dispenser, keep them aside until later.
Set breadmaker settings to WHOLEWEAT, MEDIUM (crust), and LARGE (size)- this recipe makes a 1250g loaf.
If your breadmaker has a fruit and nut dispenser, set it to dispense the nuts eg NUTS YES.
Press START.
Check the consistency of the dough during the kneading stage and add a little more water or flour if the dough seems too dry or too wet.
If you don't have a fruit and nut dispenser, add the sunflower seeds towards the end of the first knead.
Check loaf again towards the end of the final rise and if necessary, use your hand to form it into a neater shape.
When the BAKE cycle is finished, remove the loaf from the pan and cool on a rack.
To give the loaf a nice shiny finish, spray with spray oil while it is still warm.","url":"https://recipe.bluelayer.org/recipe/11592/our-daily-bread-bread-machine"},{"id":"11583","title":"Cuban Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"Mix 2 c flour with yeast, sugar, and salt.
Pour in water and beat 100 strokes (3 minutes with mixer).
Stir in remaining flour until no longer sticky.","url":"https://recipe.bluelayer.org/recipe/11583/cuban-bread"},{"id":"11582","title":"Apple Butter Bread for Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in order given to the bread pan.
Set on Sweet cycle (or Basic), 2 lb size.
Check during the first mixing if the dough is too wet and add some extra flour if necessary.","url":"https://recipe.bluelayer.org/recipe/11582/apple-butter-bread-for-bread-machine"},{"id":"11569","title":"Monkey Bread Recipe by Pillsbury","ingredients":"sugars, granulated
spices, cinnamon, ground
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown","directions":"GREASE or spray 12-cup Bundt cake pan.
MIX granulated sugar & cinnamon in 1-gallon bag.
Cut each biscuit into quarters.
Shake quarters in bag to coat; place in pan.
Mix melted butter & brown sugar; pour over biscuit pieces.
BAKE at 350'F for 40-45 minutes or until golden brown.
Cool 5 to 10 minutes.
Turn pan upside down onto serving plate.
Serve warm.
(12 servings).
**Add walnuts, pecans, raisins, or diced apples to pan before adding biscuits &/or sprinkle between layers for a little extra treat!","url":"https://recipe.bluelayer.org/recipe/11569/monkey-bread-recipe-by-pillsbury"},{"id":"11568","title":"Great Grandmas Scottish Shortbread","ingredients":"butter, without salt
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Allow butter to get to room temperature.
Cream butter.
Add sugar and cornstarch and mix until fully incorporated.
Slowly add flour until the mix has formed a ball.
Flatten dough onto a cookie tray until about 1/4 thick.
Pierce dough with a fork.
Add sprinkles or colored sugar or leave plain and dip in chocolate after they have cooled.
Put in a preheated 325F oven for 10-20 minutes or until edges are lightly browned.
Leave on the cookie sheet for 2 minutes and then cut in squares or rectangles with sharp knife.
Cool on cookie rack.
These freeze really well.
This recipe makes way more than 36 cookies.","url":"https://recipe.bluelayer.org/recipe/11568/great-grandmas-scottish-shortbread"},{"id":"11559","title":"Flour Tortillas","ingredients":"wheat flours, bread, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic
salt, table
honey","directions":"Add flour, salt, shortening (or coconut oil) and honey to food processor or mixer with dough hook.
Gradually add water while processing.
Mix until smooth ball is formed.
Set aside and allow to rest 10 minutes.
Form dough into 8-10 balls, cover and allow to rest 20 minutes.
Roll on lightly floured surface into 7-inch circle or use tortilla maker.
Stack between wax paper.
Heat a cast iron skillet over med-high heat.
Cook tortilla, turning occasionally until light brown spots appear on the surface, about 2 minutes.
Stack tortillas on plate and cover with kitchen towel until ready to serve.","url":"https://recipe.bluelayer.org/recipe/11559/flour-tortillas"},{"id":"11557","title":"Stone Ground Whole Wheat Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Stir together yeast, water, oil, and honey in a bowl to dissolve the yeast.
Next add salt and whole wheat flour.
Mix well, then add white flour.
Knead the dough until it's smooth and elastic (you can never'over-knead' the dough, sometimes I even punch the dough; it helps relieve stress!
).
Cover with a towel and let raise 20 minutes.
Punch down and shape into a round loaf, place on greased cookie sheet, cover, and let raise until double (about 1 hour).
Bake 35 minutes at 350 degrees.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/11557/stone-ground-whole-wheat-bread"},{"id":"11541","title":"Navajo Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix dry ingredients together.
Add warm milk and oil to dry ingredients.
Knead until dough is soft and does not stick to the bowl.
Shape dough into small balls.
Let sit for 45 minutes.
Pat or roll out until dough is about 1/2 to 3/4 inch thick and is round.
Make a small hole in the center of the round.
Heat 6 cups of vegetable oil in a heavy frying pan.
Carefully put rounds into hot oil one at a time.
Cook until brown, turn and cook until brown on other side.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/11541/navajo-fry-bread"},{"id":"11525","title":"Spicy Cheese Shortbread","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
spices, pepper, red or cayenne
butter, without salt","directions":"Preheat oven to 375 F.
Toss together cheese, flour, mustard and cayenne.
Mix in butter.
Knead with your hands to form a dough.
If the dough feels very dry, add a tablespoon of water.
On a floured surface, roll out half the dough to a thickness between 1/8- and 1/4-inch.
Cut into squares.
Place on ungreased cookie sheets and bake 10 to 12 minutes until lightly browned on the bottom.
Remove to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/11525/spicy-cheese-shortbread"},{"id":"11519","title":"Oatmeal Molasses Bread (Abm Bread Machine)","ingredients":"water, bottled, generic
water, bottled, generic
molasses
oats
butter, without salt
salt, table
sugars, granulated
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
vital wheat gluten","directions":"Add ingredients according to your bread manufacturer's recommendations.
Select the medium crust setting.","url":"https://recipe.bluelayer.org/recipe/11519/oatmeal-molasses-bread-abm-bread-machine"},{"id":"11513","title":"Super Thin Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking","directions":"Mix sugar & warm water, (I use a warm glass measuring cup) add yeast, stir, wait 10 minutes til a foam forms on top.
Pour into large warm bowl, (rinse outside of bowl with warm water first).
Add 1 1/2 cups of the flour, salt, and olive oil.
Stir with wooden spoon until smooth and still a bit sticky.
(Add flour only as needed to get a smooth dough that is still a bit sticky.)
Put some flour on hands and spread rest on a wooden cutting board.
Put dough on board and knead.
I didn't know how to knead bread so I went to u-tube, the proper way is to use the heel of your hand to push the dough forward, then fold it over, rotate it a 1/4 turn and repeat.
It also says to do this as quickly as possible, and DO NOT over knead it.
5 - 8 minutes is the most it ever takes.
You will need to add flour, from the board, every so often because the dough is still a bit sticky, but again only as needed.
You want to achive a moderately stiff dough, that is smooth and elastic.
Put dough in a warm, greased bowl, cover with warm towel,and let rise 30 minutes.
In the winter I put the whole bowl in my sink with some warm water because the air is chilly.
After 30 minutes, remove the dough, divide it in half.
Grease a pizza pan, and sprinkle with corn meal.
Smooth the 1/2 dough ball onto your greased pizza pan, be patient you have to spread it really thin!
, add sauce, mozzerella and toppings of your choice.
Bake at 450 degrees 10 - 15 minutes.
I actually use a Pizzaz pizza cooker and it works great.
If you don't make 2 pizzas you can freeze the other in a ziploc bag.
Be sure to grease it first, to keep it from sticking to the bag.
It thaws quickly, with an hour or so.","url":"https://recipe.bluelayer.org/recipe/11513/super-thin-pizza-dough"},{"id":"11508","title":"Elswet's Damper Biscuits","ingredients":"wheat flours, bread, unenriched
sweetener, syrup, agave
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
margarine, regular, 80% fat, composite, stick, without salt
salad dressing, mayonnaise, regular","directions":"Preheat oven to 400F.
In a large bowl, sift together flour, sugar, baking powder, and 2 tablespoons sea salt.
In a separate smaller bowl, mix together 1/2 cup butter and mayonnaise and cut mixture into flour as well as possible.
There will be a lot of flour in comparison to the 1 cup total fat.
Stir in milk just until flour is moistened.
Turn out onto floured surface, and knead 9-12 times, until dough is of a smooth consistency.
Roll or pat out in a one-inch [1\"] layer.
Cut with large biscuit cutter.
You want 3 inches in diameter, or so.
Place on parchment-lined baking sheet, and bake for 15 minutes.
While baking, mix remaining 1/2 cup butter and 1/2 teaspoon sea salt and brush the tops of the finished, hot damper breads while it's still hot enough to melt and absorb the salted butter.","url":"https://recipe.bluelayer.org/recipe/11508/elswets-damper-biscuits"},{"id":"11489","title":"Garlic-Cheese Monkey Bread","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, onion powder
spices, garlic powder
spices, oregano, dried
wheat flours, bread, unenriched
cheese, parmesan, hard
spices, oregano, dried
spices, garlic powder
cheese, cheddar","directions":"Add the breadmaker ingredients to the breadmaker in the order specified.
Put on dough setting and run until dough cycle is complete.
Oil a bread pan or, if preferred, do a single layer in an oiled pizza pan.
Mix 1/2 c parmesan, 2 tsp oregano, 2 tsp garlic powder.
Split the bread dough into two portions.
Make the first portion into 1\" balls, dipping in the parmesan mixture and placing in the pan.
Sprinkle with 1/4 c grated cheddar cheese.
Repeat with the remaining dough, parmesan mixture and cheddar.
Top with any leftover parmesan.
Let rise for 20 minutes or so until well raised (doubled).
Preheat the oven to 350 degrees F.
Bake at 350F for 20-25 minutes until done.","url":"https://recipe.bluelayer.org/recipe/11489/garlic-cheese-monkey-bread"},{"id":"11474","title":"Turkish Bread or Ekmek","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"To make the starter:.
Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well.
Cover and let sit at room temperature overnight.
The next day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
On the third day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
To make the dough:.
In a large bowl, dissolve the yeast and sugar in the warm water.
Let stand until creamy, about 10 minutes.
Break the starter into small pieces and add it to the yeast mixture.
Stir in 4 cups of flour and the salt.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Sprinkle a little flour over the dough and then cover it with a dry cloth.
Let it raise until double in size.
Put the dough back onto a lightly floured work surface and punch out the air.
Divide the dough in half and knead each piece for 2 to 3 minutes.
Shape each piece into a tight oval loaf.
Sprinkle two sheet pans with corn meal.
Roll and stretch two loaf until they are 15x12 inch ovals.
Dust the tops of the loaves with flour.
Cover with a dry cloth and let raise in a warm place until doubled in size.
Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 30 to 40 minutes.
Mist with water 3 times in the first 15 minutes.
Loaves are done when their bottoms sound hollow when tapped.
Let cool on wire racks before serving.
tip: its a good idea to dust a bit of flour or corn meal on the baking tray ;).","url":"https://recipe.bluelayer.org/recipe/11474/turkish-bread-or-ekmek"},{"id":"11473","title":"Basic Naan","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"Put all of the ingredients in a bread machine, and leave until the end of the first proving.
(If you don't have a bread machine, knead by hand.)
Punch out the air out, cut into 6 pieces, roll into balls, and let rest for 15 minutes.
Roll flat into teardrops.
Bake until golden in a frying pan heated on medium.
Voila!","url":"https://recipe.bluelayer.org/recipe/11473/basic-naan"},{"id":"11468","title":"Perfect Bread Machine Spelt Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"Add water to bread machine, then oil, then flour, then salt, then sugar, then yeast.
Set on \"Normal\" setting (which is 4 hours), with small loaf and light crust settings.
NB: If you use wholegrain spelt rather than wholemeal, then reduce the yeast to 1.5 slightly rounded teaspoons (about 3.5g).","url":"https://recipe.bluelayer.org/recipe/11468/perfect-bread-machine-spelt-bread"},{"id":"11465","title":"Honey Rye Bread","ingredients":"water, bottled, generic
water, bottled, generic
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
seeds, flaxseed
leavening agents, yeast, baker's, active dry","directions":"1) Add ingredients to your bread machine in the order the manufacturer recommends.
2) Select basic setting, 1.5 pound loaf size and medium crust, then let tell it to start.
3) Check toward the end of the mixing cycle, scrape down the sides of the bowl with a plastic or silicon spatula to mix in any remaining flour.
If it seems too dry add a bit of water.
if it seems too wet, add a bit of flour.","url":"https://recipe.bluelayer.org/recipe/11465/honey-rye-bread"},{"id":"11447","title":"Oat Bread for Bread Machine","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
oat bran, raw
oats
wheat flours, bread, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread machine pan in order given, or according to your machine instructions.
Set on whole wheat cycle.","url":"https://recipe.bluelayer.org/recipe/11447/oat-bread-for-bread-machine"},{"id":"11446","title":"K'sra -- Moroccan Bread (Morocco -- North Africa)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, anise seed
seeds, sesame seeds, whole, dried","directions":"In a small container, blend together the yeast & warm water & let set 5-10 minutes.
In a shallow mixing bowl, whisk together the flour, salt, anise seeds & sesame seeds, then gradually pour in the yeast water, stirring to combine well, before adding another 1/2 cup of warm water & blending it into the flour mixture.
Knead for aout 5 minutes, or until the dough is firm & elastic.
With lightly floured hands, roll dough into a ball, before flattening it into a disk about 6 inches wide & 1 inch thick & placing it on a floured baking sheet.
Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size.
Fifteen minutes before the dough is ready, preheat the oven to 400 degrees F.
Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom.
Set the loaf on a wire rack to cool slightly, then serve it warm or at room temperature.
{Freezes well].","url":"https://recipe.bluelayer.org/recipe/11446/ksra-moroccan-bread-morocco-north-africa"},{"id":"11440","title":"Savory Beef Roulades Recipe","ingredients":"bread crumbs, dry, grated, plain
spices, pepper, black
butter, without salt
oats
water, bottled, generic
pickle relish, sweet
onions, raw
salt, table","directions":"1 1/2 teaspoon salt 1 c. tomato juice
For stuffing, combine all ingredients.
Mix well.
Cut steaks into 6 pcs.
Sprinkle proportionately with salt.
Place 1/4 c. stuffing in center of each piece.
Roll up; fasten securely with two skewers, toothpicks or possibly tie with string.
Roll in flour.
Brown meat rolls in a small amount of warm shortening in large frying pan.
Add in the 1 c. of tomato juice.
Cover and simmer about 1 1/2 hrs or possibly till tender.
If necessary add in more tomato juice.
Makes 6 servings.","url":"https://recipe.bluelayer.org/recipe/11440/savory-beef-roulades-recipe"},{"id":"11433","title":"Spaghetti with Simple Sauce","ingredients":"beef, grass-fed, ground, raw
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
spices, garlic powder
parsley, fresh
spices, basil, dried
spices, oregano, dried
cheese, parmesan, hard
noodles, egg, dry, unenriched
oil, olive, salad or cooking","directions":"brown ground beef in skillet until no longer pink
add tomatoes and sauce, simmer for 10 minutes
stir in garlic, and herbs, simmer for another 10 minutes
stir in parmasan cheese
serve over spaghetti noodles
For the Pasta
bring 6 quarts of water to a boil
add olive oil, stir
add pasta, cook to al dente or desired tenderness
top with simple sauce
for alternative, stir sauce in noodles
goes great with garlic bread, and salad","url":"https://recipe.bluelayer.org/recipe/11433/spaghetti-with-simple-sauce"},{"id":"11412","title":"Wheat Rolls","ingredients":"water, bottled, generic
orange juice, raw
butter, without salt
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Combine all dough ingredients, mix, and knead until a medium-soft, smooth dough is achieved.
Can use a mixer or bread machine.
Cover and allow to rise until quite puffy though probably not doubled, about 1 to 2 hours.
Divide dough into 16 pieces.
There are wonderful illustrations in the book, but basically you shape each piece into a rough ball, then pull downward around the top surface and gather in a small knot at the bottom.
Place on an unfloured work surface and, cupping your hand over the dough, roll gently and quickly to smooth top.
Place rolls in a lightly greased 13x9 pan.
Cover with greased plastic wrap and allow to rise for 1 1/2-2 hours.
Preheat oven to 350 degrees F. Uncover and bake until brown on top but light on the sides, about 23-25 minutes.
Remove from oven and, after a few minutes, carefully transfer to rack.
Brush with melted butter for a smooth, satiny crust.
Serve warm or room temperature.","url":"https://recipe.bluelayer.org/recipe/11412/wheat-rolls"},{"id":"11395","title":"Pickle Stuffing","ingredients":"delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, black
pickle relish, sweet
onions, raw
parsley, fresh
butter, without salt","directions":"Mix first six ingredients; add butter gradually, mixing lightly until blended.","url":"https://recipe.bluelayer.org/recipe/11395/pickle-stuffing"},{"id":"11387","title":"Atk Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cornstarch
oats
butter, without salt","directions":"Preheat oven to 450 degrees.
Prepare a cookie sheet and line it with a piece of parchment.
On top of the parchment, place a 9 or 10\" springform RING - you do not need the bottom of the pan.
In a mixer, blend all dry ingredients.
Slowly add butter, blending until incorporated - 5 to 10 minutes - until the mixture looks like clumps.
Sprinkle mixture inside the closed springform ring and press down into a solid 1/2\" disk.
Smooth with the back of a spoon.
Use a 2\" round cookie cutter to remove the center of the disk of dough - this allows for dough to bake evenly so center is not undercooked.
Remove 2\" circle of dough and replace cookie cutter so that the shortbread does not spread into that area.
Also release the lock on the springform ring, allowing for dough to spread outward slightly during the baking process.
Bake for 5 minutes only at 450 degress, then turn heat down to 250 degrees and bake for 10 to 15 minutes, until the top barely becomes golden.
Turn oven OFF, but it should remain closed.
Take springform ring and cookie cutter off of dough.
Using a large, sharp knife, score the dough into wedges HALF WAY through the dough.
Also poke each wedge with a skewer 8 to 10 times to release steam.
Return to over that is turned OFF, with a wooden spoon keeping the door slightly ajar.
Cookie should remain in the oven for 1 hour.
Remove from oven and cool for a full 2 hours, then cut into wedges and enjoy.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11387/atk-shortbread"},{"id":"11384","title":"Cranberry Soda Bread","ingredients":"cranberries, dried, sweetened
alcoholic beverage, distilled, whiskey, 86 proof
wheat flours, bread, unenriched
leavening agents, baking soda
salt, table
spices, caraway seed
butter, without salt
honey
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine the cranberries and whiskey (or hot water).
Cover and set aside to rehydrate for at least 30 minutes, or up to 12 hours.
Preheat oven to 375F for at least 30 minutes (while the cranberries soak, if not soaking early) and line a baking sheet with parchment.
In a medium bowl, whisk together flour, soda, salt and optional caraway.
Cut butter into flour with two knives, a pastry cutter, or your fingertips.
Add honey, buttermilk and cranberries (with their liquid).
Stir with a wooden spoon until combined.
Knead on a lighty-floured work surface until smooth.
It will still be sticky; do not add too much flour.
Form into a rough boule 6-8\" in diameter and 1 1/2 to 1 3/4\" thick.
Slash an X into the top with a sharp knife, about 1/2\" deep.
Bake in preheated oven 55-60 minutes until golden brown and a toothpick inserted into the center comes out clean.
Transfer to a rack to cool completely.
If you prefer a softer crust, cover with a kitchen towel while cooling.","url":"https://recipe.bluelayer.org/recipe/11384/cranberry-soda-bread"},{"id":"11370","title":"Chocolate Monkey Bread","ingredients":"candies, semisweet chocolate
sugars, granulated
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
vanilla extract
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"To make the filling: Place the filling ingredients into a food processor and pulse until finely ground.
Set the mixture aside.
To make the dough: Combine all of the dough ingredients and mix and knead everything together, by hand, mixer or bread machine set on the dough cycle, till you've made a smooth dough.
If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
In a bread machine (or by hand), it should form a smooth ball.
Place the dough in a lightly greased bowl or other rising container.
Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk.
Rising may take longer, especially if you've kneaded by hand.
Give it enough time to become quite puffy.
Divide the dough into about 64 pieces.
Just divide the dough in half, then each half in half again, and so on, until you have about 64 pieces.
Don't bother to make the pieces perfectly even; and never mind rolling them into perfect little balls (though it's good to give them a quick roll between your palms).
Place the chocolate mixture into a shallow pan, such as an 8\" round cake pan.
To make the coating, combine the 2 tablespoons melted butter and 2 tablespoons lukewarm milk.
Dip 6 or 7 pieces of dough into the coating, then place them in the pan of chocolate.
Shake the pan gently to coat the dough with chocolate.
Place the pieces into a lightly greased 10\" tube pan or bundt-style pan; don't crowd them.
You'll make two or more layers.
Sprinkle any remaining chocolate atop the dough in the pan.
Cover the pan, and let the bread rise for 1 to 2 hours, until it's quite puffy, though not doubled in bulk.
You'll start to see white dough through the chocolate coating as they bread rises.
Towards the end of the rising time, preheat the oven to 350F
Bake the bread for about 30 to 35 minutes, till you can see it starting to brown underneath the chocolate.
An instant-read thermometer inserted into the center of the loaf will register about 190F
Remove the bread from the oven, and sprinkle it with the chocolate chips.
Return to the oven for about 5 minutes, till the chips soften and look shiny.
Take the bread out of the oven, and let it cool for about 10 minutes before removing from the pan.
Serve warm, or at room temperature, by pulling the bread apart piece by piece.","url":"https://recipe.bluelayer.org/recipe/11370/chocolate-monkey-bread"},{"id":"11369","title":"Hand-Kneaded Bread with Vegetable Oil","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
oil, olive, salad or cooking","directions":"Heat the milk and heavy cream until warm to the touch.
Put the bread flour in a bowl.
Add salt, yeast and sugar (keeping the salt away from the other two).
Pour the milk on the yeast.
Mix with a rubber spatula and transfer the mixture on to a work surface.
Knead with the lower part of your palm (near your wrist), rubbing the dough from closest to you and stretch out.
It will be sticky for a while, but it will clump up eventually.
(The picture doesn't look good but...)
When it clumps, pour the canola oil on the dough and rub with both of your hands.
The dough will absorb the oil after a while.
When the dough has absorbed the oil, repeat the process of rubbing the dough a few times.
Use your wrist, pound the dough onto the work space and then fold it into half, pound the dough again and fold it into half.
Repeat the pounding and folding process a few times.
When the surface of the dough becomes smooth, roll the dough into a ball while pulling and tucking the surface in.
(Don't let go of the dough when you are pounding it.
Pound the dough like you are stretching it.)
Cover the bowl with the dough using a shower cap.
Let it sit for the 1st proofing in a warm place until the dough doubles in size.
I recommend keeping it by a window that gets a lot of sun or in a car.
When the dough has risen, coat your finger with flour and do the finger check.
If you poke a hole in the dough but it closes up soon after you take your finger out, let it sit a little bit more.
Gently punch down the dough and divide it into 3 portions using a bench scraper.
Tuck the cut ends in and roll into balls.
Let it sit for 15 minutes, making sure that it doesn't dry out.
Roll out the dough out and fold into thirds.
Seal the joint parts well using your finger.
(You can roll the dough any way you like.)
Line the balls of dough in the pan as shown, with one in the center and two on the ends.
If you want to give the bread a rounded top, let the dough rise to 1 to 2 cm higher than the mold.
If you want the bread to be a square shape on top, let the dough rise to 2 cm lower than the mold.
Bake in a 360F/180C oven for 30 minutes.
Cover with an aluminum foil if it starts to burn.
Cheese Bread Shape the dough into balls and make a cross cut using scissors.
Top with pizza cheese in the cut and bake.
Braided bread with sausages.
Brown Sugar Bread When you roll out the dough after the 1st proofing, sprinkle some brown sugar and roll, then let it sit for the 2nd proofing.","url":"https://recipe.bluelayer.org/recipe/11369/hand-kneaded-bread-with-vegetable-oil"},{"id":"11366","title":"Wholegrain Spelt Bread with Flax and Sunflower Seeds (Slow-rise)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
butter, without salt
honey
seeds, sunflower seed kernels, dried
seeds, flaxseed
raisins, seeded","directions":"Mix the ingredients for the \"pre-dough\": 190 g wholegrain spelt, 190 ml water and about 2 pinches of yeast.
You only need a couple pinches because it's going to rise for a long time!
Let the mix rise for 12 hours or until it looks double in size and very bubbly.
Make the cooked pre-dough.
Mix the cooked pre-dough ingredients (60 g whole grain spelt, 290 ml water and 13 g salt) in a small pot.
Heat on medium low until it thickens up.
Make sure you whisk or stir it while it's cooking so there are no clumps.
Let cool for a couple hours before mixing the main dough, or do up to 2 days ahead and store in the fridge - just bring to room temp before using.
Time to make the main dough!
Mix together the bubbly pre-dough, cooked pre-dough and the rest of the ingredients except for the seeds and raisins.
Remove to a floured surface and knead until the dough comes together.
Fold the raisins into the dough.
Note: the dough is probably quite soft so sprinkle flour on your hands and the surface if it's sticking too much.
Knead the dough for about 10 minutes.
If it's sticking a lot, just continuously stretch a little and fold over itself.
After about 10 minutes, it will become smooth and elastic.
Fold in the flax and sunflower seeds and knead another minute.
Form into a ball and place in a large bowl.
Cover with plastic wrap and let rise for about 1 hour or until doubled.
Remove the dough from the bowl and onto a floured surface.
Form into a oblong or round loaf.
Place the loaf, with the crease facing up, into oblong pot or round bowl lined with a well-floured cloth.
If you have a banneton/proofing basket, you can use that!
Let it rise another 1 hour.
After rising it should have increased in size considerably.
While rising, preheat the oven to 480F/350C.
Place a metal or class oven dish filled with about 1-2 inches (5-10 cm) water on the bottom rack - it will create steam that makes the bread better :)
Once the oven is preheated and the pan of water is simmering, remove the dough from the cloth or basket and onto a lined baking sheet with the crease facing down.
Quickly cut 2 slits across the top and immediately place in the oven on the center rack (watch out for the steam when opening the oven!)
Bake for 8 minutes with the steam at 480F/350C.
Then remove the pan of boiling water and lower the oven heat to 400F/200C.
Bake for an additional 38-40 minutes.
Remove and let cool on a rack for 1-2 hours.
Dig in!
!","url":"https://recipe.bluelayer.org/recipe/11366/wholegrain-spelt-bread-with-flax-and-sunflower-seeds-slow-rise"},{"id":"11361","title":"Chapatis (Indian or Kenyan Wholewheat Flatbread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"In a medium bowl, combine flour and salt.
Using a wooden spoon, slowly stir in water, until dough forms.
Lightly flour a clean board and knead dough until smooth, about 10 minutes.
Rest dough in bowl, covered with damp towel for 20 minutes.
Preheat a griddle over medium heat.
Divide dough into 8 equal balls.
Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick.
Place the rolled out dough onto griddle.
Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes.
Cook second side until it turns golden.
Do not cook too long or flatbread will become brittle.
Cover flatbread with a towel up to 20 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/11361/chapatis-indian-or-kenyan-wholewheat-flatbread"},{"id":"11358","title":"Nine-Grain Bread Abm","ingredients":"water, bottled, generic
butter, without salt
sugars, brown
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread maker and bake.","url":"https://recipe.bluelayer.org/recipe/11358/nine-grain-bread-abm"},{"id":"11354","title":"Cuban Bread Kitchenaid","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
sugars, granulated
wheat flours, bread, unenriched","directions":"In mixer bowl dissolve yeast and sugar into warm water.
Let the yeast proof until bubbly ( 5 plus minutes).
2.)
Add 1 cup of flour and salt to bowl and mix with dough hook.
3.)
While hook is going, keep adding flour a few Tb's at a time until a soft elastic dough is formed.
You may use and the 3 cups of flour or more or less.
After a soft dough ball has formed, let the machine knead for an additional 7 minutes.
4.)
Stop mixer and let dough sit in bowl for 3 minutes.
5.)
Form dough into ball and place in very lightly oiled bowl .
Roll the ball around just so the oil is on the top of the bread.
Cover with saran wrap and let rise , in a warm place, until doubled.
6.)
Punch down dough and roll into a loaf approx 12 \" long.
Place loaf onto french loaf pan ( which has been sprayed with non-stick spray).
7.)
Slash the top 3x and cover the loaf with saran wrap.
Let rise for 10 minutes .
8.)
Preheat oven ( by now i have already done this) to 400F Place a bowl of boiling water on the bottom of the oven ( or on a lower shelf).
9.)
Bake 25 - 35 minutes until loaves are golden brown.
10.)
Invert and cool on rack.","url":"https://recipe.bluelayer.org/recipe/11354/cuban-bread-kitchenaid"},{"id":"11351","title":"Basic French Dough Recipe","ingredients":"water, bottled, generic
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"For: Pretzels, bread sticks, bagels, pita bread or possibly pizza along with the best French bread you've ever tasted!
Easy and quick.","url":"https://recipe.bluelayer.org/recipe/11351/basic-french-dough-recipe"},{"id":"11347","title":"Diabetic, Crunchy Chocolate Raisin Fudge","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded","directions":"Mix margarine and milk powder until crumbly.
Add cocoa and artificial sweetener.
Mix until blended.
Add evaporated milk and vanilla.
Mix until almost smooth and sticky.
Remove from bowl and mix in Rice Krispies with hands.
Continue mixing with hands until fudge is smooth and shiny.
Shape into 2 10 inch long rolls.
Wrap in clear plastic wrap.
Chill until firm.
To serve, cut into 1/2 inch thick slices.
Store in refrigerator.
1 serving = 1/5 milk, 1/40 th bread, and 1/20 th fruit exchange.","url":"https://recipe.bluelayer.org/recipe/11347/diabetic-crunchy-chocolate-raisin-fudge"},{"id":"11346","title":"Oven-Baked Fish Sticks","ingredients":"fish, halibut, greenland, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
delallo, italian seasoned breadcrumbs,
delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, black","directions":"Pour milk into one bowl.
In another bowl combine plain bread crumbs, panko bread crumbs, kosher salt and pepper.
Season fish sticks with salt and pepper.
Dip the fish sticks into milk and then dredge in bread crumb mixture to coat completely.
Place on plate.
Let stand 5 minutes.
Spray a baking sheet with non-stick spray.
Place in oven for 3 minutes to warm.
Remove prepared baking sheet from oven, place fish sticks on sheet.
Bake for 10 minutes.
Turn.
Bake for another 10 minutes or until fish flakes easily.
Turn on the broiler and broil for 2-3 minutes or until fish browns.","url":"https://recipe.bluelayer.org/recipe/11346/oven-baked-fish-sticks"},{"id":"11344","title":"Feta Cheese and Olive Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cheese, feta
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
oil, olive, salad or cooking","directions":"Heat buttermilk for 30 seconds in the microwave on HIGH.
Add ingredients to the bread machine according to your manufacturer's directions, except the olives.
Cycle: Basic or Nut, Loaf Size: 1.5 lb.
After 5 minutes of kneading, check the dough; add a tablespoon of water at a time if too dry, or a tablesoon of flour at a time if too wet.
Add the olives at the add-in beep.","url":"https://recipe.bluelayer.org/recipe/11344/feta-cheese-and-olive-bread"},{"id":"11338","title":"Almond Shortbread Cookies","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
sugars, granulated
vanilla extract","directions":"Preheat the oven to 350.
Line a baking sheet with parchment paper.
Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden.
Let cool, then coarsely chop.
In a medium bowl, whisk the flour with the almond meal and salt.
In a large bowl, using a hand mixer at medium speed, beat the almond butter with the coconut oil, both sugars and the vanilla until well blended, about 1 minute.
Beat in the flour mixture and chopped almonds just until combined.
Scoop 2-tablespoon-size mounds of dough onto the prepared baking sheet 1 inch apart and flatten to a 1/4-inch thickness.
Bake the cookies for 15 to 18 minutes, until golden.
Transfer to a rack and let cool completely.","url":"https://recipe.bluelayer.org/recipe/11338/almond-shortbread-cookies"},{"id":"11328","title":"Orange Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
orange juice, raw
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
orange juice, raw
wheat flour, white, all-purpose, unenriched","directions":"dissolve yeast in warm water.
in separate bowl combine sugar, orange zest, salt and baking soda.
to sugar mixture add milk, melted butter, orange juice and dissolved yeast.
add enough flour to make a stiff dough.
turn out and knead till smooth.
Dough should not be sticky.
place in greased mixing bowl turning to coat dough.
cover and let rise till doubled.
Punch down and divide in half.
Let rest 5 to 10 minutes.
Shape into 2 loaves.
Place in greased loaf pans, cover and let rise till doubled.
brush with egg yolk wash (optional).
bake @ 350 degrees F for 30 - 35 minutes.
I measure inside temp to 180 to 190 degrees before pulling out to cool.","url":"https://recipe.bluelayer.org/recipe/11328/orange-bread"},{"id":"11316","title":"Simple Whole Wheat Bread","ingredients":"beverages, gerolsteiner brunnen gmbh & co. kg,gerolsteiner naturally sparkling mineral water,
oil, olive, salad or cooking
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
vital wheat gluten
salt, table
leavening agents, yeast, baker's, active dry","directions":"I put the liquid ingredients into the bread machine first then the dry, adding the yeast last.
Choose the whole wheat setting on your bread machine and enjoy.","url":"https://recipe.bluelayer.org/recipe/11316/simple-whole-wheat-bread"},{"id":"11301","title":"Soda Bread With Walnuts and Raisins","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
nuts, walnuts, english
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 400 degrees.
Line a baking sheet with parchment.
Sift together the flours, baking soda and salt and place in a wide bowl
Make a well in the middle of the flour, add the walnuts and raisins and pour in the buttermilk.
Using a wide rubber spatula, a wide wooden spoon or your hands mix in the flour from the sides of the bowl to the center, turning the bowl and sweeping the flour from the sides into the buttermilk.
Mix until the buttermilk, raisins and walnuts have been incorporated into the flour, then scrape out onto a lightly floured work surface.
The dough should be soft and a bit sticky.
Flour your hands so it wont stick to them.
Gently and quickly knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round.
Place it on the parchment-lined baking sheet and cut a 1/2-inch deep cross across the top.
You shouldnt let too much time lapse between the time you add the buttermilk to the flour and the moment you put the loaf into the oven.
Bake 40 to 45 minutes, until the loaf responds with a hollow sound when tapped on the bottom.
Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/11301/soda-bread-with-walnuts-and-raisins"},{"id":"11298","title":"Amish White Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"In a large bowl, dissolve the sugar in warm water, then add the yeast.
When yeast is proofed, mix in salt and oil.
Mix in flour one cup at a time.
Knead dough adding more flour if necessary.
Place in a well oiled bowl and turn dough to coat.
Cover with a damp cloth.
Allow to rise until doubled in bulk, about 1 hour.
Punch dough down.
Knead for a few minutes and divide in half.
Shape into loaves, and place into oiled pans.
Allow to rise until dough has risen 1 inch above the pans.
Bake at 350 degrees for approximately 30 minutes.","url":"https://recipe.bluelayer.org/recipe/11298/amish-white-bread"},{"id":"11295","title":"Shortbread Hammer Placecards","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
syrups, corn, light
lemon juice, raw","directions":"Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar on low speed until they are just combined.
Add the vanilla.
In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
Mix on low speed until the dough starts to come together.
Dump onto a surface dusted with flour and shape into a flat disk.
Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 4 1/2-inch hammer-shaped cutter.
Place the hammer cookies on an ungreased baking sheet and sprinkle with sugar.
Bake for 20 to 25 minutes, until the edges begin to brown.
Allow to cool to room temperature.
For the icing, combine the confectioners' sugar and corn syrup in a bowl with a wire whisk until it is a thick paste.
Gradually add enough lemon juice until the mixture is a good consistency for piping.
With an extra fine pastry tip, pipe individual names on the hammer cookies.
Let the icing set before serving.","url":"https://recipe.bluelayer.org/recipe/11295/shortbread-hammer-placecards"},{"id":"11271","title":"Piadine Romagnole (Italian Flatbread)","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Work all together with food processor.
Adjust humidity adding flour or water until dough is not sticky and can be rolled out easily.
Lest rest at least 60 minutes.
Cut into 8 slices and shape them into balls.
Roll out each ball until about 10 inches size.
You will not need flour on the table.
Put the rolled out piadine on a tray using parchment foil to separate them .
Now heat up your skillet or an old non sticking fry pan to medium high.
Bake dry on the first side, check the underside, and when it looks done, flip it and bake the other side.
The piadina should be pale, but with dark brown spots.
Be careful not to burn it.
During baking pinch them and roll them with the fork.
In about 3-4 minutes they should be ready.
In the meanwhile roll out the second piadina.
Note: If you use milk it will be softer inside but you can replace it with water this depends on your choice.
Note: I work with to pans at the same time.
When 4 pieces are ready we eat them.
Then I prepare the next ones.
I know, this is not chef friendly, but fresh done are much better.","url":"https://recipe.bluelayer.org/recipe/11271/piadine-romagnole-italian-flatbread"},{"id":"11257","title":"Light-Wheat Sandwich Bread","ingredients":"water, bottled, generic
sugars, granulated
wheat flours, bread, unenriched
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Spray pan to prevent sticking.
Add warm water, sugar and yeast to pan of bread machine.
Let the yeast dissolve for 10 minutes or until foamy/bubbling.
Add the applesauce (use somewhere between 1/8 and 1/4 c), premixed flours, and salt to the yeast combination in the pan.
Use these bread machine settings: Light crust, 1- 1 1/2 lb.
loaf, basic or white bread.
Then press start!
*Note: I prefer to take the loaf out early (around 7-10 minutes) if Im home.
Otherwise, I think the bread crust gets too dark.
I havent figured out yet how to adjust the timer on the bread machine so that it can finish earlier.
The bread machine cycle from start to finish is a little less than 3 hours.","url":"https://recipe.bluelayer.org/recipe/11257/light-wheat-sandwich-bread"},{"id":"11251","title":"Wonderful Dinner Rolls","ingredients":"water, bottled, generic
molasses
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
oats
salt, table
wheat flours, bread, unenriched","directions":"I made it with 1/2 white and 1/2 whole wheat flour Place ingredients in Bread Machine in order that is instructed with the Dough cycle.
Put a bit less water to start with and adjust as needed when the kneading process comes on.
Remove and shape into 24 rolls.
I used 1/2 molasses and 1/2 barley malt.
If you prefer substitute some of the flour for whole wheat.
Sprinkle rolls with oatmeal and bake in a preheated oven 350* for 15-20 minutes.
Preparation time includes cooking.
This recipe is also made by hand without the ABM.","url":"https://recipe.bluelayer.org/recipe/11251/wonderful-dinner-rolls"},{"id":"11230","title":"Easy Mexican Bread Pudding","ingredients":"sugars, brown
spices, cinnamon, ground
wheat flours, bread, unenriched
raisins, seeded
nuts, walnuts, english
cheese, cheddar
butter, without salt","directions":"Combine brown sugar, cinnamon and 3/4 cup water in saucepan.
Cook over low heat until sugar is dissolved.
Pour over bread cubes in large bowl and toss gently.
Add raisins, walnuts and cheese, mixing lightly.
Spoon bread mixture into buttered 1 1/2 quart casserole.
Bake at 375 degrees for 15 minutes or until heat through.
Serve warm with whipped cream.","url":"https://recipe.bluelayer.org/recipe/11230/easy-mexican-bread-pudding"},{"id":"11226","title":"Cranberry Cinnamon Bread (Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened
spices, cinnamon, ground
water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened
spices, cinnamon, ground","directions":"Add to your bread maker according to instructions.
Add the cranberries and cinnamon at the proper time called for with your machine.
Use light crust setting.","url":"https://recipe.bluelayer.org/recipe/11226/cranberry-cinnamon-bread-bread-machine"},{"id":"11225","title":"Crazy Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
sugars, granulated","directions":"In a small bowl add the warm water, then the yeast.
Let set until yeast dissolves, then add the sugar.
Then add the flour and salt.
Stir until the mixture is well incorporated.
If needed, add some extra flour to get a good dough ball.
Knead for five minutes (or use a KitchenAid Mixer).
Place in a bowl that has been sprayed with cooking spray.
Cover and let raise for 20 minutes.
Heat oven to 450 degrees.
Once the dough has raised, place onto a cookie sheet that has been sprayed with cooking spray.
Flatten with hands.
Using pizza cutter, cut into strips.
Bake at 450 for 10-12 minutes until slightly brown.
When done cooking, remove from oven.
Let cool slightly.
Spread top with melted butter or margarine.
Then sprinkle with parmesan cheese and garlic salt.
Or for sweet treats, use cinnamon/sugar mix and dip in frosting.","url":"https://recipe.bluelayer.org/recipe/11225/crazy-bread"},{"id":"11209","title":"Mile High Multigrain Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Place the first five ingredients in the bowl and mix.
Add: 2 cups multigrain flour.
(to cool the water and end up with warm dough).
Add: 2 cups of multigrain flour and 2 cups of white bread flour.
Mix until the consistency is somewhat even.
Then continue to slowly add white bread flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl.
It should be tacky to the touch.
The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy.
When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 10 minutes.
The dough will rise a bit but it doesn't need to double.
Grease two bread pans and a 8x 8 pan for buns with Spray Pam.
You do not need to flour the pans if you let the bread cool for 10 -15 min in their pans after they have cooked.
Mix the dough again just enough to knock it down.
Drop the dough on a floured surface so you can work the dough and shape it.
Shape it with your hands to make a nice ball.
This can be a little tough if the dough is stick.
I will often butter my hands to stop the dough from sticking so I do not have to add to much flour and make the dough tough.
Divide the ball in 3 balls, two larger balls and one slightly smaller.
The two larger balls become loaves and the smaller ball become 12 little dinner rolls.
Shape and drop the loaves ( I often braid the loaf) in your bread pans and shape the buns and place in 8x8 pan and let them rise until almost doubled, about 1 hour.
Bake the he loaves in a preheated oven at 350 for 35 minutes.
If you forgot to preheat let them cook 40 minutes instead.
The buns cook for 20 min in the preheated oven.
Take out of oven and brush melted butter on to the tops.
Let cool in pan for 10-15 min then turn the bread out of the pan and onto a rack to cool completely.
Don't wrap it until completely cooled.
(Condensation will make it soggy) Wrap in tinfoil to store on the counter.
If you put it in the refrigerator it will turn into a brick.","url":"https://recipe.bluelayer.org/recipe/11209/mile-high-multigrain-bread"},{"id":"11195","title":"New York Deli-Style Bagels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"In a small bowl, add yeast, sugar and 1/2 cup of the warm water; do not stir.
Let mixture sit 5 minutes until yeast is foamy, then stir with a fork until yeast dissolves.
In a large bowl or bowl of a stand mixer, stir together flour and salt.
Make a well in the center; add yeast mixture.
Pour half of the remaining warm water into the bowl; stir to combine.
Mix, adding remaining water as needed until a smooth dough forms.
Knead dough by hand on a lightly floured countertop, adding more flour as needed until a stiff, firm but smooth and elastic dough forms, about 10 minutes; or, increase speed of stand mixer to medium and knead dough with a dough hook, adding more flour as needed until a stiff, firm but smooth and elastic dough forms, about 5-6 minutes.
Shape dough into ball and place in a lightly greased bowl.
Cover with plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 hour.
(Pro tip: If your kitchen is chilly in the winter like mine is, put the bowl in the microwave, on top of a towel-lined heating pad on the lowest setting or in an unheated oven with the oven light turned on.)
Once dough is doubled in size, punch down and let rest 10 minutes.
Divide dough into 8 equal pieces.
Roll each piece of dough into a smooth ball.
Use your finger to poke a hole in the center of each ball, stretching the hole until it is as big as half the diameter of the entire bagel (it might look too big at first, but it will shrink when you boil/bake it).
Place bagels on a lightly greased or silicone mat-lined baking sheet.
Cover with a damp towel or lightly greased plastic wrap and let rest 10 minutes.
Meanwhile, preheat the oven to 425 degrees F. Bring a large pot of water to a boil, then reduce heat to just below a simmer.
Using a slotted spoon, lower a few bagels at a time into the water.
Allow bagels to float to the top.
Leave bagels in the water 1-2 minutes, then flip over and leave in the water another 1-2 minutes (the longer they stay in the water, the chewier they become).
Remove bagels with slotted spoon and return to prepared baking sheet.
Repeat with remaining bagels.
Bake until golden brown, about 15-20 minutes.
Remove from oven and let cool completely on a cooling rack before slicing.
Recipe adapted from The Sophisticated Gourmet.","url":"https://recipe.bluelayer.org/recipe/11195/new-york-deli-style-bagels"},{"id":"11175","title":"Sesame Cardamom Tea Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cardamom
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
sugars, brown
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
vanilla extract
seeds, sesame seeds, whole, dried
spices, ginger, ground","directions":"Combine flour, cardamom, salt, and baking powder.
Set aside.
Mix the sugars and butter ( or margarine) over medium speed until fluffy.
Mix in the tahini (make sure to mix well), then the vanilla, sesame seeds, and ginger (if using).
Over low speed, add flour mixture.
Dough should be a bit crumbly (much like shortbread dough).
Cover dough with plastic wrap and chill for about an hour.
Preheat oven to 350.
Shape dough into small balls (about 1 inch or 15 grams).
Arrange onto a baking sheet (I use baking mats, but parchment also works).
Using a glass, press the cookies down into discs.
You may need to dip the glass in water to prevent the cookies from sticking to the glass.
Bake about 8 minutes until the edges are slightly browned.
Cool for a few minutes on the baking sheet before transferring to a wire rack.","url":"https://recipe.bluelayer.org/recipe/11175/sesame-cardamom-tea-cookies"},{"id":"11156","title":"Oven Baked Flat Breads","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
cream, sour, cultured
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Add the water and yeast to the work bowl of a food processor fitted with stainless steel blade.
Add oil, sugar, and yogurt (or sour cream) and pulse to combine.
Add salt, whole wheat and all-purpose flours; process until smooth, about 15 seconds, scraping down sides of bowl.
Continue to process until dough just pulls completely away from sides of bowl (adding more flour as necessary) and it is soft and satiny, about 30 seconds.
Remove from the bowl and knead once or twice on a lightly floured counter.
Place dough in medium bowl, cover with a clean towel, and place in draft-free spot until dough doubles in size about 45 minutes.
Preheat a pizza stone or cookie sheet in the bottom third of a 500 degrees F (260 degrees C) oven for at least 30 minutes.
Turn dough onto lightly floured work surface.
Divide into 8 equal pieces, and roll each piece into a ball on your work surface.
Use a rolling pin to roll each ball out to a 4 (10 cm) circle.
Rest for 10 minutes, then roll (or toss) each round out to 6 (14 cm).
Bake the dough rounds, in batches, on preheated tiles or pizza stone until bread is puffed and golden brown on bottom, 5 to 6 minutes.
Cool for 5 minutes on a wire rack; wrap in clean kitchen towels and serve warm or at room temperature.
Tips:
* After rising, the dough can be wrapped tightly and refrigerated up to 2 days.
I often cook 1/2 batch, then save the remaining dough for a meal in the near future.
* Work quickly when getting the bread in and out of the oven.
YOURE LOSING HEAT!
* To cook on the stove top, preheat a dry cast iron pan over medium high heat for 5-10 minutes.
Grill bread on the hot pan until small bubbles appear.
Flip, grill until golden, then flip again to brown the other side.","url":"https://recipe.bluelayer.org/recipe/11156/oven-baked-flat-breads"},{"id":"11153","title":"Grannies Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 275F.
In large bowl, cream butter, sugar and cornstarch.
Mixing with your hands (or get your kids to do it, theyll LOVE it), add flour a little at a time just until the dough no longer sticks to your fingers.
You may not use all of the flourthis is okay.
Gather dough into a ball and roll out on a lightly floured surface to 1/2-inch thickness.
Use a 1 to 2-inch cookie cutter to cut out rounds.
Gather scraps, form into ball and roll out again.
Cut out more cookies.
Repeat until all dough is used.
Bake for approximately 30 minutes or until edges just begin to brown.
Cool on a cooling rack and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11153/grannies-shortbread-cookies"},{"id":"11151","title":"Italian Wheat Bread With Pesto","ingredients":"water, bottled, generic
honey
salt, table
sauce, pesto, ready-to-serve, refrigerated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in machine in the order recommended by your bread machine manufacturer.
Select Basic Wheat Cycle, Light Setting - or equivalent.","url":"https://recipe.bluelayer.org/recipe/11151/italian-wheat-bread-with-pesto"},{"id":"11143","title":"Three Seed Bread (From Bread Machine to Oven)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
oil, canola
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
seeds, flaxseed
seeds, sunflower seed kernels, dried
spices, poppy seed
leavening agents, yeast, baker's, active dry","directions":"Add ingredients to bread machine in the order recommended by the bread machine manufacturer and select the basic dough cycle.
When dough is complete, dump it out onto lightly oiled baking sheet and roll it into a loaf.
Spray top lightly with oil.
Proof in oven for about an hour.
Bake at 350 degrees for about 30-40 minutes or until browned.
Let cool completely on a wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/11143/three-seed-bread-from-bread-machine-to-oven"},{"id":"11133","title":"Low Fat Honey Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
pumpkin, raw
bananas, raw
honey
milk, buttermilk, fluid, cultured, lowfat","directions":"combine the flour, brown sugar, baking powder, baking soda& pie spice, mix well.
Add banana, honey& milk.
Stir just until the dry ingredients are moistened.
Coat an 8x4 inch loaf pan (double recipe if using a larger pan to avoid a drying out the bread).
with nonstick cooking spray.
Spread the mixture evenly in the pan.
Bake@ 325 degrees F for 45 to 50 minutes, or just until a toothpick inserted in the center of the loaf comes out clean.
Remove the bread from the oven& let sit for 10 minutes.
Invert the loaf onto a wire rack, right side up,& cool before slicing& serving.","url":"https://recipe.bluelayer.org/recipe/11133/low-fat-honey-banana-bread"},{"id":"11132","title":"Bread Machine Sourdough","ingredients":"water, bottled, generic
yogurt, greek, plain, nonfat
lemon juice, raw
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Spray bread machine pan.
Bake as per instructions for your machine.","url":"https://recipe.bluelayer.org/recipe/11132/bread-machine-sourdough"},{"id":"11107","title":"Cherry Granola Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cereals ready-to-eat, granola, homemade
cherries, sweet, raw","directions":"Heat water until warm (105 degrees to 115 degrees).
Dissolve yeast in warm water in a large mixing bowl.
Add oil, honey and salt; mix well.
Add 1 cup of the bread flour, 3/4 cup of the whole wheat flour and dry milk powder to warm liquid mixture.
Beat on low speed with an electric mixer until moistened; beat 3 minutes at medium speed.
Stir in granola, cherries, remaining 1 cup bread flour, and remaining 1/2 cup whole wheat flour; mix until dough pulls cleanly away from sides of bowl.
On lightly floured surface, knead dough until smooth and elastic, adding more bread flour, if needed.
Place dough in a greased mixing bowl; cover loosely with plastic wrap and a cloth towel.
Let rise in a warm place (80 to 85 degrees) about 1 hour, or until double in size.
Punch down dough several times to remove all air bubbles.
Let rest 15 minutes.
Shape into a loaf.
Place in a greased 8-1/2 x 4-1/2 -inch loaf pan.
Cover; let rise in a warm place 45 to 60 minutes, or until double in size.
Bake in a pre-heated 350 degree oven 35 to 45 minutes, or until golden and loaf sounds hollow when lightly tapped.
Remove from pan immediately.
Cool on wire rack.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/11107/cherry-granola-bread"},{"id":"11102","title":"Bread Dipping Oil","ingredients":"salt, table
spices, garlic powder
spices, garlic powder
parsley, fresh
spices, basil, dried
spices, rosemary, dried
spices, oregano, dried
spices, pepper, red or cayenne
spices, pepper, black
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Combine all ingredients in a bowl except the cheese.
Mix well, let it marinate for 30 minutes.
Top with the cheese.
Dip your favorite bread in and enjoy!","url":"https://recipe.bluelayer.org/recipe/11102/bread-dipping-oil"},{"id":"11097","title":"Quick and Easy Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix first four ingredients and add hot water.
Knead well.
Let stand 10 minutes.
Cut into desired size.
Fry in hot grease.","url":"https://recipe.bluelayer.org/recipe/11097/quick-and-easy-fry-bread"},{"id":"11096","title":"Flax and Sunflower Seed Bread - Abm","ingredients":"water, bottled, generic
butter, without salt
honey
wheat flours, bread, unenriched
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched
seeds, flaxseed
seeds, sunflower seed kernels, dried","directions":"Add all ingredients EXCEPT the sunflower seeds into the bread machine pan in the order recommended by the manufacturer.
Select basic white cycle on the bread machine.
Press start.
Add the sunflower seeds when the add ingredients signal sounds during the knead cycle.","url":"https://recipe.bluelayer.org/recipe/11096/flax-and-sunflower-seed-bread-abm"},{"id":"11094","title":"Garlic and Oregano Pizza Dough","ingredients":"wheat flour, white, cake, enriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder","directions":"Mix yeast and water (follow directions on yeast packet for proper water temperature), and set aside for 5-7 minutes.
Combine flour, salt, dried oregano, and powdered garlic in a large mixing bowl.
Create a well in the middle of the mixture and add one half of the yeast/water mixture.
Work the water/yeast mixture in by hand.
Dough should be very crumbly, and not really hold together.
Add olive oil and the rest of the water/yeast mixture, and continue to combine by hand until dough is soft and smooth.
(Alternate, if using fresh oregano and garlic) Add to the above step, add in garlic and oregano, and combine by hand until dough is soft and smooth.
Place dough on a flat surface and vigorously knead for about 10 minutes.
Alternatively, using an electric mixer with a dough hook, let the mixer work the dough for about 7 minutes under low-medium setting.
Put dough in a greased bowl (or a lightly oiled bowl), and make sure grease/oil covers the outside of the dough.
Let rise for 45-60 minutes in a warm (80-90 degree) place.
Once dough has risen (increased to about double in size), punch it down (about three firm punches to the dough's surface), knead for another 2-3 minutes, and allow to rise again, per the instructions above).
Repeat this step for a total of three rises.
After the dough has risen for the third time, separate into two pieces (or more, if smaller pizzas are desired).
Roll pizzas out into 13-14 inch circles and top as desired.
Bake in a 475 degree oven for 20-25 minutes, or until crust is crispy and golden brown.
A baking stone is strongly recommended.
If using a baking stone, lightly sprinkle with corn meal to prevent sticking.
To parbake (half bake the dough, and save for later), follow the above baking directions, but only bake for 8-10 minutes.
Allow to cool, wrap in plastic wrap, and refrigerate for up to 24 hours, or freeze so they'll last longer.
Alternative baking method - if your oven has the capability to do so, preheat oven and baking stone to 600 degrees.
Adjust cooking time to 5-10 minutes, or until crust is crispy and golden brown.
This method can also utilize bread flour, as it cooks at a high enough temperature to allow the bread flour to rise properly during cooking, yet not allow the glutens to break down during cooking and cause the dough to collapse, thus making for a soggy pizza.
This is my preferred method, as it allows for a reduced cooking time and more of a \"brick oven pizza\" flavor and crispiness.
It's also the preferable method to cook pizzas with more liquid ingredients, such as tomato sauce, fresh tomatoes, etc.","url":"https://recipe.bluelayer.org/recipe/11094/garlic-and-oregano-pizza-dough"},{"id":"11076","title":"White-Wheat Bread for the Bread Machine","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
oil, canola
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten","directions":"Proof the yeast in the water with the honey, about 10-15 minutes or until foamy.
Do this in a mixing bowl or your bread machine's bin if it's removable.
Add the remaining ingredients and knead by hand or until combined.
You have to do this for my machine; skip this step if your bread machine does all the work for you.
Run through your bread machine's wheat cycle.
The white bread cycle won't knead it hard enough.","url":"https://recipe.bluelayer.org/recipe/11076/white-wheat-bread-for-the-bread-machine"},{"id":"11071","title":"Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"Dissolve the yeast and sugar in the warm water.
Combine the all-purpose flour, pastry flour and salt in a bowl.
Stir in the yeast mixture and applesauce and knead.
Dough shouldn't be sticky, but it shouldn't be dry either.
If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency.
If too dry, add 1 tablespoons of water at a time till you get the right consistency.
Roll out into a rope and cut into 8 pieces.
Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle
There are two ways to cook pita bread.
The flavor is a bit different with both.
To Bake Pita:
Preheat oven to 500 degrees F (260 degrees C) and put a pita on a wire cake rack.
Toss in the rack and cook for 3 minutes or until the bread stops puffing up.
When you take it out, smash down the pita (Careful, its hot!)
and quickly put it in a plastic freezer bag.
To Fry Pita:
Heat olive oil in a skillet over high heat.
When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear.
It should look something like a tortilla when you're done.
Put in a plastic bag once it has cooled a bit.","url":"https://recipe.bluelayer.org/recipe/11071/pita-bread"},{"id":"11065","title":"1927 Peanut Butter Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees fahrenheit.
sift first 4 ingredients together in bowl.
add PB, mix well
add milk, beat well.
pour batter into a loaf tin.
bake 1 hour or until a toothpick comes out clean.","url":"https://recipe.bluelayer.org/recipe/11065/1927-peanut-butter-bread"},{"id":"11053","title":"Emergency Spread","ingredients":"cheese, parmesan, hard
onions, raw
salad dressing, mayonnaise, regular","directions":"Mix these ingredients and spread on toast points and run under the broiler for about 15 seconds.
Be careful not to burn.
I prefer to use it on toasted bread, which I make by trimming the crusts from day old (that's using the term loosely, it's usually many days old).
Cut the bread slices into triangles or squares, up to you.
Place bread on cookie sheet at 350 degrees for 10 minutes.
Turn oven to 200 degrees or warm and leave in oven for 1-2 hours or until as crisp as you like them.","url":"https://recipe.bluelayer.org/recipe/11053/emergency-spread"},{"id":"11051","title":"Buttered Noodles With Garlicky Bread Crumbs Recipe","ingredients":"salt, table
butter, without salt
bread crumbs, dry, grated, plain
spices, garlic powder
parsley, fresh
spices, pepper, black","directions":"Cook noodles in salted water according to package directions.
Reserve 1/2 c. cooking liquid.
Drain.
Add in just a little reserved liquid to moisten but not sufficient to really wet them.
(Can be made ahead and reheated in microwave oven, adding more liquid if noodles are dry.)
Heat butter in large nonstick skillet over medium heat.
When melted, add in bread crumbs and garlic.
Cook, stirring frequently, till golden, about 2 min.
Stir in parsley, scant 1/2 tsp.
salt and pepper to taste.
(Can be made a day ahead, refrigerated and gently reheated stovetop when ready to serve.)
To serve, toss warm noodles with hot crumb mix.
Serve immediately.
This recipe yields 6 to 8 servings.
NOTES :","url":"https://recipe.bluelayer.org/recipe/11051/buttered-noodles-with-garlicky-bread-crumbs-recipe"},{"id":"11045","title":"Bread Machine Cranberry Cornmeal Bread","ingredients":"water, bottled, generic
water, bottled, generic
honey
butter, without salt
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
wheat flours, bread, unenriched
cranberries, dried, sweetened","directions":"Place all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer.
Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
Select Basic/White cycle.
Use Medium or Light crust color.
Do not use delay cycles.
Remove baked bread from pan, and cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/11045/bread-machine-cranberry-cornmeal-bread"},{"id":"11044","title":"Bunuelos With Orange Syrup","ingredients":"sugars, brown
spices, cinnamon, ground
orange juice, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
shortening, vegetable, household, composite
orange juice, raw
water, bottled, generic","directions":"combine the brown sugar and cinnamon in a small heavy saucepan.
add the orange juice and water and simmer over medium heat until the mixture thickens and forms a light syrup.
remove from the heat and set aside.
rewarm if necessary before serving time.
for the bread, sift together the flour, sugar, salt, baking powder and cinnamon into a large bowl.
add the shortening and mix with your fingertips to combine.
stir in the orange juice and water, working the liquids into the dough until a sticky ball forms.
dust a counter or pastry board with flour and knead the dough vigorously for 1 minute.
the mixture should be earlobe soft and no longer sticky.
let the dough rest, covered with a damp cloth for 15 minutes.
divide the dough into 12 to 14 balls, each about the size of a golf ball.
cover the balls with the damp cloth and let them rest for another 15-30 minutes.
if not for use immediately, the dough can be refrigerated for up to 4 hours.
dust the counter or pastry board with flour again and roll out each ball of dough into a circle about 1/4 inch thick.
trim any ragged edges and discard them.
To avoid toughening the dough roll it out only once.
cover the bunuelos with the damp cloth.
don't stack the dough circles, because they might stick together.
pour enough oil into a high sided heavy skillet to measure at least 3 inches in depth.
heat the oil to 375.
gently drop the first bunuelo into the hot oil.
after sinking in the oil briefly, it should begin to puff and rise back to the surface.
avoid spooning oil over the top of the frying bread, as it will balloon too much.
when the bunuelo's top side has bubbled and risen more or less uniformly, turn it over with tongs.
cook the bunuelo until it is just light golden, remove it with tongs, and drain it on paper towels.
repeat the frying process with the remaining dough.
drizzle the syrup over the bunuelos and serve immediately.","url":"https://recipe.bluelayer.org/recipe/11044/bunuelos-with-orange-syrup"},{"id":"11039","title":"Curried Mango Chutney Bread (Abm)","ingredients":"water, bottled, generic
butter, without salt
mango nectar, canned
spices, curry powder
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Bake according to manufacturer's instructions.","url":"https://recipe.bluelayer.org/recipe/11039/curried-mango-chutney-bread-abm"},{"id":"11030","title":"Potato Bread Starter Recipe","ingredients":"sugars, granulated
water, bottled, generic
potatoes, raw, skin","directions":"Mix well all ingredients.
Chill for 3-5 days.
Remove from refrigerator.
Let stand in open container for 8-12 hrs.
Then remove 1 c. mix for bread.
Return to refrigerator.
Feed and remove a c. for bread in 3-5 days.","url":"https://recipe.bluelayer.org/recipe/11030/potato-bread-starter-recipe"},{"id":"11019","title":"Wholemeal Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the flour in a large bowl with the salt and yeast on either side
Chuck a tablespoon of olive oil in
Add the water, mixing with your hand in a claw shape.
The mixture will be quite wet
When the mixture comes together, cover and leave to autolyse for 30 mins
After 30 mins the mixture should be slightly easier to handle.
Stretch and fold a few times to give it a hand and leave to autolyse for a further 30 mins
Take the dough out of the bowl, slap it down on the work surface and slap and fold several more times, using a dough scraper to keep everything together
Oil your hands and the work surface and shape into the desired shape.
This is easiest by stretching the dough to a rectangle and folding over the edges before inverting and stretching the surface until the seams meet at the bottom
Leave to prove for 40-60 mins, covered, on a baking tray or pizza tray dusted with semolina
Meanwhile preheat the oven to 220C and place a metal tray at the bottom of the oven
When the dough is light and significantly bigger, pour a cup of boiling water into the tray in the oven
Make some shallow cuts in the surface of the dough and dust with flour and sprinkle on some salt crystals
Bake for around 35 mins.
If browining too quickly, turn down to 200C after 25 mins and cook for a further 15-20","url":"https://recipe.bluelayer.org/recipe/11019/wholemeal-bread"},{"id":"11017","title":"Tortas De Aceite Y Anis","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
spices, anise seed
seeds, sesame seeds, whole, dried
salt, table
sugars, granulated
oil, olive, salad or cooking
sugars, granulated","directions":"Measure the flour and put in a bowl.
Add the liquid ingredients and mix well.
Mix in the other dry ingredients, except for the 1/4 cup sugar to be used for dredging, and knead for just a couple of minutes.
Cover the dough and let rise until doubled in size.
The amount of time required will depend on the yeast and the dough temperature, but probably about 1.5 hours.
Preheat a convection oven to 375.
A standard oven to about 400 degrees.
Place parchment paper on your baking sheet.
When dough has doubled, punch it down to deflate it.
Pinch off plum sized balls of dough, and roll into circles about 8 inches across and 1/8 inch thick.
Note: Don't worry about using flour on the countertop, the oil will be oozing from every pore of the dough and it won't stick to anything.
Put the sugar for dredging on a plate.
Dredge one side of the torta by laying it on the plate of sugar.
Place torta sugar side up, onto the parchment covered baking sheet.
Bake tortas about 10 minutes.
You will want to watch as they get close to the end to make sure they don't get too dark.
Remove tortas from the baking sheet and cool them on a rack.
Eat and enjoy!","url":"https://recipe.bluelayer.org/recipe/11017/tortas-de-aceite-y-anis"},{"id":"11001","title":"Cheddar Breadsticks","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flours, bread, unenriched
cheese, cheddar
spices, paprika
wheat flours, bread, unenriched","directions":"Place ingredients, in the order recommended by your manufacturer, into the bread pan (mine is liquids first).
Press the menu button to select the dough program.
When cycle is completed, remove dough from machine and transfer to a lightly floured surface and punch down to deflate.
Preheat oven to 375F and line baking sheets with parchment paper.
Roll the dough out into a rectangle, about 1/4-inch thick, 10 inches long and 22 inches wide.
Roll the rectangle so that its width runs from left to right.
With a pizza cutter or sharp knife, cut strips that are each 1/2- inch wide.
Twist each strip so it resembles a cheese straw.
Place on parchment lined baking sheet and cover with plastic and allow to rest for about 30 minutes.
Once breadsticks have rested brush with olive oil and bake until golden about 15 to 20 minutes.
Allow to cool slightly and serve.","url":"https://recipe.bluelayer.org/recipe/11001/cheddar-breadsticks"},{"id":"10957","title":"French Bread Dough","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table","directions":"Place first 5 ingredients in your bread machine according to machine directions.
Start the Dough program on your bread machine.
When dough is finished, then place on lightly floured surface and roll into large rectangle.
Roll up tightly starting with the longest edge, press seams to seal and tapering each end.
Place on a greased baking sheet, cover and let rise until double-- about 40 minutes.
With a knife, cut 3 diagonal slashes across the loaf.
Combine glaze ingredients and brush on generously.
Bake at 400 degrees 20-25 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/10957/french-bread-dough"},{"id":"10951","title":"Creamy Carrot Casserole","ingredients":"carrots, raw
salad dressing, mayonnaise, regular
onions, raw
horseradish, prepared
cheese, cheddar
delallo, italian seasoned breadcrumbs,
margarine, regular, 80% fat, composite, stick, without salt","directions":"In a sauce pan, cook carrots just until cripsp-tender and then drain reserving 1/2 c of the cooking liquid.
Place carrots in a 3 quart lightly greased casserole.
Combine the mayonnaise, onion, horseradish and reserved cooking liquid.
Spead evenly over carrots.
Sprinkle with cheese.
Toss bread crumbs with butter.
Sprinkle over cheese.
Bake uncovered at 350 for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/10951/creamy-carrot-casserole"},{"id":"10936","title":"Cranberry Wheat Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
cranberries, dried, sweetened
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched","directions":"Add ingredients to bread machine pan in the order suggested by manufacturer.
Select basic/whole wheat cycle; light/normal color setting for a 1 1/2 pound loaf.","url":"https://recipe.bluelayer.org/recipe/10936/cranberry-wheat-bread"},{"id":"10918","title":"Potato Bread (Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
potatoes, raw, skin
sugars, granulated
spices, pepper, black
leavening agents, yeast, baker's, active dry","directions":"Add all ingredients to bread machine in order listed, or as recommended by your bread machine.
Select desired setting and press start.
I make this using the basic cycle and the lightest crust setting.","url":"https://recipe.bluelayer.org/recipe/10918/potato-bread-bread-machine"},{"id":"10911","title":"Mustard Dill Bread - Bread Machine","ingredients":"water, bottled, generic
mustard, prepared, yellow
butter, without salt
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
dill weed, fresh
wheat flours, bread, unenriched","directions":"Place all ingredients into the bread machine according to manufacturer's directions.
Use basic white setting.
Medium crust.
Makes a 1 1/2 lb loaf.","url":"https://recipe.bluelayer.org/recipe/10911/mustard-dill-bread-bread-machine"},{"id":"10886","title":"Italian Feather Bread Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes.
Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.
Knead the dough with your hands until soft and smooth.
Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough.
Let dough rest for 5 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/10886/italian-feather-bread-pizza-dough"},{"id":"10864","title":"Dede's Buttermilk Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
wheat flours, bread, unenriched
salt, table
butter, without salt
honey
leavening agents, baking soda
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan, select Light Crust setting, and pres Start.","url":"https://recipe.bluelayer.org/recipe/10864/dedes-buttermilk-bread"},{"id":"10859","title":"Honey Oat and Wheat Rolls","ingredients":"water, bottled, generic
butter, without salt
vinegar, cider
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, yeast, baker's, active dry","directions":"Note: You may decrease the amount of white flour and increase the wheat flour, but the bread will not rise as high.
Add ingredients in the order suggested by the manufacturer.
Set Cycle: Dough, Size: 2lb.
Spray two baking sheets with non-stick cooking spray, and preheat the oven to 375F.
When the cycle is finished, take the dough out and divide into 20 equal pieces (I use a scale).
Roll into ropes about 8 inches long, and tie as you would a knot, press the ends together and place end-side down on the baking sheet.
Allow to rise until doubled, about 30 minutes.
Brush with eggs or milk; eggs give a shiny, golden hard crust, milk gives a tender golden crust, water makes a light shine and crisp golden crust.
Or brush with honey for a sweet crust after baking.
Bake until well-browned, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/10859/honey-oat-and-wheat-rolls"},{"id":"10848","title":"Honey Cream Cheese Spread","ingredients":"cheese, parmesan, hard
honey
orange juice, raw","directions":"Combine all ingredients.
Beat well.
Use as a spread for individual slices of quick bread.
Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/10848/honey-cream-cheese-spread"},{"id":"10846","title":"Basic Polenta Recipe","ingredients":"water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Bring water to a boil in a large heavy pot.
Add in salt and reduce heat till water is simmering.
Take cornmeal by the handful and add in to water very slowly, controlling the flow to a thin stream through your fingers.
To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
If necessary, stop adding cornmeal from time to time and beat mix vigorously.
Cook, stirring constantly, 20 to 30 min.
Polenta will become very thick while cooking.
It is done when it comes away cleanly from the sides of the pot.
Pour polenta into a large wooden board or possibly a large platter.
Wet your hands and smooth out polenta proportionately, about 2 inches thick.
Let cold 5 - 10 min or possibly till polenta solidifies.
Cut cooled polenta into slices 1 inch wide and 6 inches long.
Place slices in individual dishes.
Serve warm, covered with your favorite sauce.
Makes 6 to 8 servings.
Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cold completely.
Cut cooled polenta into slices 2 inches wide an d 6 inches long.
Pour oil about 1 inch deep in a large skillet.
Heat oil till a 1-inch cube of bread turns golden brown almost immediately.
Fry polenta slices on both sides till light golden brown.
Drain on paper towels.
Serve warm.
It is importent to insure the oil is warm sufficient, otherwise the polenta will absorb oil and your polenta will be greasy and unpalatable.","url":"https://recipe.bluelayer.org/recipe/10846/basic-polenta-recipe"},{"id":"10817","title":"Easy Cheese and Onion Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
butter, without salt
cheese, cheddar
onions, raw","directions":"Pre-heat oven to 375 degrees.
Mix together flour, baking powder, sugar and salt.
Add milk, water, butter, cheese, and onions.
Stir until mixed.
Dough should be a bit moist but not watery.
Should look very sticky and lumpy.
Scoop into greased bread pan.
(cooking spray works fine).
Even out with a spoon so top is completely flat.
Bake for 55 minutes.
Let cool for 30 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/10817/easy-cheese-and-onion-bread"},{"id":"10816","title":"Low Carb Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, onion powder
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift baking powder, salt, onion or garlic powder and soy flour in mixer with dough attachment.
Mix on low 3-4 minutes.
Drizzle in warm water until mixture is sticky.
Scrape dough out of mixing bowl.
With well soy floured fingers, roll dough into ball.
Pinch off half-dollar size balls of dough.
Form into 4 inch diameter rounds and fry in olive oil in cast iron pan over medium heat.","url":"https://recipe.bluelayer.org/recipe/10816/low-carb-flat-bread"},{"id":"10784","title":"Brown Sugar Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"In large mixer bowl, beat margarine and sugar until creamy.
Add vanilla; then gradually beat in flour, blending thoroughly.
Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
Preheat oven to 300 degrees F (150 degrees C).
On lightly floured board, roll out dough to 1/4\" thick.
Cut, place on lightly greased sheets.
Bake 35-40 minutes or until firm to the touch (press very lightly to test).
Transfer to racks and let cool.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/10784/brown-sugar-shortbread-cookies"},{"id":"10783","title":"Margie's Shortbread Oatmeal Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
leavening agents, baking soda
water, bottled, generic","directions":"Preheat oven to 375 degrees F (190 degrees C).
Dissolve the baking soda in the water.
Combine the oats, flour and brown sugar.
Cut in the butter until the mixture resembles coarse crumbs.
Stir in the baking soda mixture and form dough into a ball.
Either roll dough out to 1/4 inch thick and cut with cookie cutters or press dough into the bottom of one 9x13 inch baking pan.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/10783/margies-shortbread-oatmeal-cookies"},{"id":"10776","title":"Almost No-Knead Bread 2.0","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
alcoholic beverage, beer, regular, all
vinegar, distilled
honey","directions":"Whisk flour, yeast, and salt in large bowl.
Add water, beer, and vinegar.
Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
Transfer dough to lightly floured work surface and knead 10 to 15 times.
Shape dough into ball by pulling edges into middle.
Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.
Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
Carefully remove pot from oven and remove lid.
Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
Cover pot and place in oven.
Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/10776/almost-no-knead-bread-2-0"},{"id":"10772","title":"Peanut Butter & Jelly Filled Spiders","ingredients":"peanut butter, smooth style, without salt
jams and preserves, apricot
wheat flours, bread, unenriched","directions":"Prepare two baking sheets with cooking spray; set aside.
In a small bowl, combine peanut butter and jam; set aside.
Divide dough into sixteen equal pieces.
It takes two pieces of dough to make one spider.
To make spider, take one piece of dough, on a lightly floured surface, divide this piece into four equal pieces for spider's legs.
Roll each of these pieces into thin ropes, each being eight inches long.
Lay each of these ropes, parallel and equal in length to each other, half inch apart onto prepared baking sheet.
For the spider's body, divide a second piece of dough, one twice as large as the other.
On a floured surface, pat larger piece of dough with the palm of your hand to flatten.
Place two teaspoons peanut butter and jam mixture onto center of circle.
Bring ends of dough up together and seal seams.
Gently roll this piece of dough into a ball; set aside.
Roll smaller piece of dough in a round ball (this will be the spider's head).
Place peanut butter filled body and head centered on top of the four ropes of dough.
Finish with remaining pieces of dough to make eight spiders.
Each spider should have eight legs.
Let rise until doubled in size, one hour.
Bake in a 375 degree oven for ten minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/10772/peanut-butter-jelly-filled-spiders"},{"id":"10750","title":"Dianes Butternut Squash Soup","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
soup, chicken broth or bouillon, dry
onions, raw
butter, without salt
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, nutmeg, ground","directions":"Prepare the squash by quartering, then cut off the ends and scrape out the seeds.
Peel the squash with a vegetable peeler or sharp knife.
Be very careful!
The squash rind is tough and awkward to work with.
Cut the peeled squash into 2-inch chunks.
Place into a large sauce pan or Dutch oven and add the broth.
Cover and bring to a boil.
Reduce heat to low and boil until tender, about 15-20 minutes.
While squash is cooking, in a large skillet, place the diced onion, butter, brown sugar and salt.
Saute onion over medium-high heat until golden brown and caramelized, about 15 minutes.
Remove from heat and stir into the cooked squash.
In a blender container, blend squash, onions and liquid in 2 or 3 batches.
Liquefy until smooth.
Be very careful when blending the hot mixture!
Only fill the blender container about half full, and watch out for hot liquid burping around the lid.
Voice of experience speaking here.
Pour mixture into a large saucepan or Dutch oven as you blend each batch.
When all is blended, add the evaporated milk, black pepper and nutmeg if using.
Taste and add salt if needed.
Heat on low, stirring often, until heated through.
This soup is hearty, rich, velvety and smooth.
Serve as an entree with hot garlic bread.
Yum!","url":"https://recipe.bluelayer.org/recipe/10750/dianes-butternut-squash-soup"},{"id":"10749","title":"Old Fashioned Shortbread Cookies - Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
butter, without salt
nuts, pecans","directions":"Preheat oven to 300 degrees (150 C.).
After you have sifted the flour, measure out 1 cup (225 ml), by spooning the flour into the 1 cup (225 ml) measuring cup and leveling it off with a knife.
Then take the flour, cornstarch and powdered sugar and sift together into a large mixing bowl.
Add the butter and take your hands, (clean hands), and mix it all together until it forms a ball.
(Note: sometime I add a little more sifted flour to this mixture if it is real sticky) Then clean off your hands back into the mixing bowl getting as much of the mixture off of your hands and back into the bowl as you can.
Then I cover the bowl and put it into the refrigerator and let it cool down again.
Then when I am ready to bake, I cool my hands down and take and pinch off a piece of dough and roll it into about a 1 inch ball.
Place the cookie ball onto an ungreased, cookie sheet or jelly roll pan.
Place them about 2 inches apart.
Then take a fork and flatten the dough balls.
(Note: sometime I have to keep dipping the fork into flour to help keep the fork from sticking, and sometimes it still does.)
Bake in the oven for about 20 to 22 minutes.
Take them out and place on a cooling rack for about 10 minutes, then carefully take a spatula and remove them one by one onto another close woven cooling rack to finish cooling.
Store in a air tight container.","url":"https://recipe.bluelayer.org/recipe/10749/old-fashioned-shortbread-cookies-shortbread"},{"id":"10745","title":"Easy Hand Kneaded Bagel","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey","directions":"Blend the flour and salt.
Mix the water with the sugar and yeast, and allow it to soak.
Sprinkle the flour evenly over the water and cut in with a spatula.
Once the mixture begins to stick, use your hands to bring it to one mass.
After all the flour has been incorporated, knead for 5~10 minutes by folding over the dough.
Continue until there are no lumps.
Place a plastic wrapper over the dough and let it rest at room temperature for at least 10 minutes.
If you're letting it rise at low temperature, leave step 4 in the fridge over night.
In the morning, warm up the dough by kneading a bit and then proceed to step 5.
Divide into small portions, knead and form small balls.
Cover them with a damp towel and leave them at room temperature for at least 10 minutes.
Preheat the oven to 200C.
Stick your finger in the center and make a hole.
Make sure the hole is in the middle from bird's eye view so that the dough expands evenly.
Kettling: Fill the frying pan with 3 cm of water, and boil to around 85C.
Add honey to bring out the glaze.
Place parchment paper in the pan and boil each side of the bagel for 30~60 seconds.
Pat dry the bagels and bake them right away in the oven at 200C for 15 minutes, or until ready.
This is a cross-section.
Fluffy and chewy, just as if they are store-bought Freshly made and still warm.
If you're filling the bagel, flatten the shape in an oval in step 5.
I made it into a egg salad sandwich.","url":"https://recipe.bluelayer.org/recipe/10745/easy-hand-kneaded-bagel"},{"id":"10726","title":"Naan Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a glass-measuring cup, combine the yeast and sugar.
Add the water and stir well.
Let rest until foamy, about 5 minutes.
Sift together the flour and salt into a large bowl.
Make a well in the center of the flour and pour the yeast mixture and oil into the center.
Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour as needed.
Knead for 3 minutes.
Oil a small bowl with the remaining butter or oil.
Place the dough into the bowl, turning to coat, and let rest until doubled in size, about 1 hour.
Preheat the oven to 400 degrees F.
Divide the dough into 6 pieces and gently roll into 6 circles on a lightly floured surface.
Bake on a baking stone, or a lightly greased baking sheet, until just golden brown and puffed, about 12 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/10726/naan-bread"},{"id":"10725","title":"Shortbread Cookies \"Hugs & Kisses\" Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
butter, without salt","directions":"Sift flour, cornstarch and confectioners' sugar together into large bowl.
Add in butter and blend all ingredients with wooden spoon, blend for about 10 min till a soft dough forms.
Healthy pinch off about 1 Tbsp.
of dough, roll the dough into a ball.
Then roll the ball into a snake shape.
Make your shapes on your ungreased cookie sheet.
Use 1 snake shape to make an O.
Use 2 snake shapes to make an X. Bake in 300 degree oven for 25 to 30 min, then scoop the cookies off with spatula and onto a plate.","url":"https://recipe.bluelayer.org/recipe/10725/shortbread-cookies-hugs-kisses-recipe"},{"id":"10721","title":"Simple Potato Bread","ingredients":"potatoes, raw, skin
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, parmesan, hard
water, bottled, generic
oats","directions":"Preheat the oven to 200C.
Mix the instant mashed potatoes and boiled water well.
(You can substitute with mashed potatoes 100 g + 1 tablespoon of milk.)
Add the remaining ingredients except for the topping in the order from the list to Step 2.
Knead until the mixture becomes a soft earlobe-like consistency.
Divide the dough into 8 portions, and roll into balls.
Dab on a bit of water and sprinkle the surfaces with oatmeal to your liking.
Reduce the oven temperature to 180C, and bake for about 15 minutes until they become crispy and golden brown.
They're great when fresh out of the oven, so warm them up in a toaster oven when cooled.
They'll become crispy and tasty again!
Variation 1: [Butter flavour] Add 1 tablespoon of butter instead of cheese.
Variation 2: Add 1 egg to make them even fluffier.
Reduce the amount of water by 1 tablespoon.
Variation 3: [Kabocha squash] This is a variation by Cookpad user \"Yosshi\".
She added kabocha squash flakes, butter, and poppy seeds.","url":"https://recipe.bluelayer.org/recipe/10721/simple-potato-bread"},{"id":"10695","title":"\"Bread Machine Cookbook\" Semolina Bread Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
semolina, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
semolina, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Bake according to manufacturer's instructions.
Author's notes: \"Semolina flour has a very high gluten content, and therefore makes an exceptional loaf.
Expect a yellow-tinted interior and a well-developed wheat flavor.\"
My notes: I made this bread 6/3/96.
I used durum wheat flour instead of semolina.
Barney unplugged my machine, so I had to finish the second rise, and bake it in the real oven.
It turned out great.
This bread is not sweet, it has almost a \"sour\" taste.
Holds up nice for sandwiches.
I'll make it again.","url":"https://recipe.bluelayer.org/recipe/10695/bread-machine-cookbook-semolina-bread-recipe"},{"id":"10692","title":"Italian Herb Rolls","ingredients":"water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
spices, parsley, dried
sugars, granulated
onions, raw
spices, basil, dried
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Set bread machine on dough setting and let mix and rise once.
Shape and form into rolls.
Bake 25-30 min at 350F.","url":"https://recipe.bluelayer.org/recipe/10692/italian-herb-rolls"},{"id":"10678","title":"Chipped Beef Bake","ingredients":"celery, raw
onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
salt, table
cheese, parmesan, hard
beef, grass-fed, ground, raw
olives, ripe, canned (small-extra large)
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Cook celery and onion in oil until soft.
Stir in flour.
Add milk and cook, stirring constantly, until thickened.
Remove from heat and add pepper, salt, cheese, beef, and olives.
Put into a casserole dish.
Mix bread crumbs and butter.
Sprinkle on top of casserole.
Bake at 350 degrees for 20 to 30 minutes.
Serve with buttered noodles.","url":"https://recipe.bluelayer.org/recipe/10678/chipped-beef-bake"},{"id":"10666","title":"Cheesy Potato Loaf (Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
wheat flours, bread, unenriched
potatoes, raw, skin
cheese, cheddar
mustard, prepared, yellow
wheat flours, bread, unenriched","directions":"Measure all ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Basic Cycle; press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/10666/cheesy-potato-loaf-bread-machine"},{"id":"10664","title":"Vegan Shortbread","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Pre-heat oven to 300F.
Cream together margarine and sugar.
Add sifted flour 1/4 cup at a time.
Use hands to mix into a soft, smooth dough.
With hands press into a 1-2cm thick rectangle and use sharp knife to cut into fingers.
Use fork to make pretty shortbread holes.
Place in oven for 25 minutes.
Let cool on tray for 5 minutes.
EXTRA NOTES:.
This shortbread is not overly sweet - feel free to add another loosely packed TBS or 2 of brown sugar to the mix.
Feel free to sprinkle granulated sugar on top before baking.
Also depending on your oven cookies can be ready after only 15-20 minutes or can be cooked for up to 50 minutes (for extra crunch and with a very golden bottom).
Keep an eye on shortbread for your preference.","url":"https://recipe.bluelayer.org/recipe/10664/vegan-shortbread"},{"id":"10647","title":"Honey Oatmeal Bread (Abm)","ingredients":"water, bottled, generic
butter, without salt
honey
wheat flours, bread, unenriched
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched","directions":"Place ingredients in your bread machine in the order recommended by your manufacturer.
Set machine on basic bread, 2 pound loaf.
For 1.5 pound loaf, reduce water to 10 ounces and flour to 2 1/3 cups; other ingredients remain the same.","url":"https://recipe.bluelayer.org/recipe/10647/honey-oatmeal-bread-abm"},{"id":"10633","title":"Luscious Luau","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
sugars, brown
carrots, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
nuts, macadamia nuts, raw
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Load ingredients into machine in order given.
Bake with the regular or rapid bake cycles.","url":"https://recipe.bluelayer.org/recipe/10633/luscious-luau"},{"id":"10619","title":"Walnut Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, powdered
nuts, walnuts, english","directions":"Resift the flour with the baking powder.
Cream the butter with the sugar until light and fluffy.
Gradually blend in the flour mixture.
Stir in the walnuts.
Cover and chill for at least 2 hours.
Roll out onto floured board to 1/4\" thickness.
Cut into any shape.
Bake on ungreased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned.
Make 2 to 2 1/2 dozen delicious cookies.","url":"https://recipe.bluelayer.org/recipe/10619/walnut-shortbread-cookies"},{"id":"10593","title":"Easy Pizza Dough for Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
sugars, granulated
wheat flours, bread, unenriched
spices, parsley, dried
semolina, unenriched","directions":"Add ingredients to pan in order listed, set bread machine on\"dough\" and walk away.
After the cycle is completed, lightly coat dough ball in flour and roll or slap out to desired size.
Top with desired sauce, cheeses, meats and/or veggies and bake at 450 until cheese is golden brown.
Will make a 9-10\" pizza of average thickness, or a 13-14\" thin crust pizza.
For best results, bake on a preheated baking stone sprinkled with corn meal.
Notes: You may substitute beer for all or part of the water.
I've used 3/4 cup flat beer and 1/4 water with excellent results.
A teaspoon of semolina may be added as well -- it provides a nice crunchiness to the dough when baked.
Corn meal can be substituted for the semolina (and likewise, semolina can be used to dust the pizza peel and/or baking stone).","url":"https://recipe.bluelayer.org/recipe/10593/easy-pizza-dough-for-bread-machine"},{"id":"10590","title":"Focaccia Buns","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
spices, basil, dried
spices, thyme, dried
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched","directions":"Pour warm water into a large bowl, sprinkle yeast over top, and let stand until frothy at least ten minutes.
Whisk in 2 tablespoons of the olive oil, along with the salt, and 1/2 teaspoon each of the herbs.
The remaining oil, and herbs get mixed together in a bowl for the final brushing later after formed, but just before going into the oven.
Add in 3 cups of the flour and make a soft dough.
Place onto a floured bread board and knead for 10 to 15 minutes, adding just enough flour as needed only.
Place in a oiled large bowl, turning to coat, and cover with plastic wrap.
Set into a draft free warm area and let double about 2 hours.
Grease baking sheet and set aside.
After doubled punch down the dough and divide into twelve portions, to make 12 buns.
Roll, pinch and form by tucking under.
Place onto prepared baking sheet, cover loosely with plastic wrap and place in the refrigerator of up to 24 hours.
But not less than 12 hours.
When ready to bake remove and place on counter and let come to room temperature, which will take about an hour or so.
Preheat your oven to 400 degrees.
Mix the remaining oil and herbs if you haven't already done so, and brush tops of each roll.
Bake at 400 degrees for 25 minutes until golden or tapping bottoms sound hollow.
I also have sliced red or yellow tomatoes or grape tomatoes and placed on top before baking.
Also caramelize a thinly sliced onion and you can also place that on top of each and they become crispy while baking also.
Hope you enjoy this recipe as much as I do.","url":"https://recipe.bluelayer.org/recipe/10590/focaccia-buns"},{"id":"10581","title":"Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
honey
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Gather your mise en place.
You will need all ingredients above 2 mixing bowls, plastic wrap, rolling pin and clean work surface...
Add flour, salt, sugar, yeast and 1/2 the oil into your mixing bowl.
If you have fresh active yeast you wanna put the yeast water and sugar into a separate container for 20 mins and let it bubble up before adding to flour
Start adding water and mixing till you have a ball of dough
Remove from bowl and lay on clean floured surface and start kneading till you have a smooth ball.
About 10 mins Not too much flour but add little by little as needed
Rub oil on other mixing bowl and all over dough ball.
Cover with plastic wrap and allow to double in size.
About 30 mins to an hour depending on surrounding temperature
Once doubled in size remove from bowl and place on clean in floured surface and, press down all over on dough with all fingers to redistribute the gas bubbles, called punching, then portion out 8 balls and you could wrap in plastic and freeze for later date or roll out on floured surface to about 1/4 to a 1/3 of an inch thick
Bake in oven at 350 for about 15 mins or until it puffs up .
Or grill for about 2 maybe 3 mins on each side until puffed up.","url":"https://recipe.bluelayer.org/recipe/10581/pita-bread"},{"id":"10570","title":"Four Hour Baguettes","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Pour the water into the bowl of a stand mixer.
Add the yeast, flour, and salt and stir with a rubber spatula just until all the water is absorbed and a dry, clumpy dough forms.
Cover the bowl with plastic wrap and let stand for 20 minutes, to allow the flour to absorb the water.
Use the dough hook of a stand mixer and mix the dough on low speed (2 on a KitchenAid mixer) for 8 to 10 minutes.
It will still be a little lumpy, although it will gather into a ball around the hook.
Pull it off the dough hook and knead it by hand for a few strokes on an unfloured surface until it is very smooth and springy.
(Alternatively, scrape the dough onto a lightly floured surface and knead with smooth, steady strokes until silky smooth and springy, 10 to 12 minutes.
Avoid kneading extra flour into the dough.)
Transfer the dough to a lightly oiled, clear, 2-quart straight-sided container with a lid.
With masking tape, mark the spot on the container where the dough will be once it has increased 1 1/2 times in volume.
Cover and leave it to rise at room temperature (70 to 75 degrees) for 45 minutes.
It will increase by about 25 percent.
Lightly dust a work surface with flour and, using a bench scraper or spatula, empty the risen dough out of the container.
Pat it gently into a rectangle, about 6 x 8 inches, and fold it into thirds like a business letter.
With the short side facing you, lift the top edge and fold it into the center of the rectangle; lift the near edge and fold it into the center so that it overlaps the top edge by about 1-inch.
Quickly slide both hands under the dough and flip it over so the folds are underneath.
Slip it back into the container, pushing it down to fit.
Cover the dough and let it rise in a warm and draft-free spot until it expands, reaching halfway to the masking tape mark.
45 minutes to 1 hour.
About 1 hour before baking, place a baking stone on the middle rack of the oven and a cast-iron skillet on the lower rack.
Preheat the oven to 450 degrees.
(If you are baking the breads on a baking sheet, its only necessary to preheat the oven about 20 minutes before baking.)
Lightly dust your work surface with flour.
Uncover the dough and turn it out onto the work surface.
With a bench scraper or chefs knife, cut the dough into 3 equal pieces.
Gently pat each piece into a rough rectangle and fold it in half.
Sprinkle the pieces of dough with flour and lightly drape them with plastic wrap.
Let them relax on the counter for 10 minutes.
Cover a bakers peel or rimless baking sheet with parchment paper and lightly dust with flour.
Set aside.
On a lightly floured work surface, pat the dough into a rough rectangle measuring about 3 x 5 inches.
With the longer side facing you, fold the top of the dough down about one-third of the way toward the center.
With the heel of your hand, press along the seam using firm but gentle pressure.
Fold the bottom of the dough about one-third of the way toward the center and seal the seam firmly.
Fold this skinny rectangle in half, bringing the top edge down to meet the bottom edge.
Working from right to left, cup your hand over the log of dough arid press the heel of your hand down firmly to seal the seam.
Dust the work surface with additional flour to prevent the dough from sticking.
To stretch the log, place your hands together, palms down, over the middle of the log.
Using light, even pressure, roll the log back and forth as you spread your hands apart.
Repeat 3 or 4 times until the log is the desired length, about 14 inches long.
Leave the ends rounded.
Place the baguettes on the parchment, seam sides down, about 2 inches apart.
Lift the parchment between the loaves, making pleats and drawing the loaves together.
Tightly roll two kitchen towels and slip them under the parchment paper on the sides of the two outer loaves to support and cradle the baguettes.
Lightly dust the tops of the baguettes with flour and gently drape them with plastic wrap.
Let the loaves stand at room temperature for 30 to 40 minutes.
They will increase about 1 1/2 times in size.
Uncover the loaves, take away the towels, and stretch the parchment paper out so it is flat and the loaves are separated.
Score each baguette with a single-edge razor blade or a serrated knife.
Starting from the tip, angle the blade 45 degrees to make 3 slashes about 3 inches long and 1/2-inch deep.
Slide the loaves, still on the parchment, onto the hot baking stone or rimless baking sheet.
Place 1/2 cup of ice in the hot cast-iron skillet and slide back onto the lower rack to produce steam.
Bake the baguettes until caramel colored, 15 to 20 minutes.
Slide the peel or baking sheet under the parchment paper to remove the loaves from the oven.
Slide the loaves, still on the parchment, onto a wire rack to cool.
Eat them warm or at room temperature.
Freeze leftover baguettes in resealable plastic bags for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/10570/four-hour-baguettes"},{"id":"10562","title":"Gingerbread Flavored Whipped Cream","ingredients":"syrup, maple, canadian
cream, fluid, heavy whipping","directions":"Whip the cream till peaks form.
Add the syrup and fold together.","url":"https://recipe.bluelayer.org/recipe/10562/gingerbread-flavored-whipped-cream"},{"id":"10558","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 400*.
Grease a baking sheet.
Sift together the flours, baking soda and salt.
Make a well in the center and add the butter and buttermilk.
Working from the center, stir to combine the ingredients until a soft dough is formed.
Place on the baking sheet.
Cut a cross on the top with a sharp knife and dust with flour.
Bake until brown, about 40-50 minutes.
Transfer to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/10558/irish-soda-bread"},{"id":"10554","title":"Bacon and Cheese Party Bread","ingredients":"bacon, meatless
cheese, cheddar
mustard, prepared, yellow
salad dressing, mayonnaise, regular
wheat flours, bread, unenriched","directions":"Place bacon in a large, deep skillet.
Cook over medium-high heat until evenly brown.
Drain, crumble and set aside.
Preheat oven to broil.
In a medium bowl combine the bacon, cheese, mustard and mayonnaise.
Stir well.
Arrange party bread on a cookie sheet.
Spoon mixture onto each slice of bread.
Broil for 5 minutes, or until bubbly.","url":"https://recipe.bluelayer.org/recipe/10554/bacon-and-cheese-party-bread"},{"id":"10550","title":"Tomato-Olive Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
spices, cumin seed
spices, basil, dried
spices, thyme, dried
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
olives, ripe, canned (small-extra large)","directions":"Preheat the oven to 350 degrees.
Combine the first 8 (dry) ingredients in a mixing bowl and stir together.
Make a well in the center and add the rice milk and oil.
Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
Fold in the tomato and olives.
Pour the batter into a lightly oiled 9-by-5-by-3-inch loaf pan.
Bake for 45 to 50 minutes, or until a knife inserted into the center of the loaf tests clean.
Let cool until just warm, then cut into slices to serve.
Per slice (12 slices per loaf):
Calories: 130
Total fat: 4g
Protein: 4g
Fiber: 3g
Carbohydrate: 22g
Cholesterol: 0mg
Sodium: 218mg","url":"https://recipe.bluelayer.org/recipe/10550/tomato-olive-bread"},{"id":"10535","title":"Cheryl's Veggie-Nut Patties","ingredients":"squash, winter, butternut, raw
cauliflower, raw
broccoli, raw
nuts, walnuts, english
nuts, almonds
seeds, sunflower seed kernels, dried
salt, table
spices, cumin seed
spices, pepper, black
oil, olive, salad or cooking","directions":"Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
Bring water to a boil.
Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes.
Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer.
Bring water to a boil.
Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs.
Add broccoli and cauliflower, blend until finely chopped and incorporated.
Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed.
If mixture is too thick to process, transfer it to a bowl and mix by hand.
Divide mixture into 4 equal portions and shape into patties.
Heat oil in a large skillet over medium-high heat.
Cook patties in hot oil until browned and heated through, about 2 minutes per side.","url":"https://recipe.bluelayer.org/recipe/10535/cheryls-veggie-nut-patties"},{"id":"10500","title":"\" Gingerbread Vanilla Icing Chocolate Icing","ingredients":"85","directions":"","url":"https://recipe.bluelayer.org/recipe/10500/gingerbread-vanilla-icing-chocolate-icing"},{"id":"10457","title":"2−1/2 squares of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla extract.","directions":"Put the sugar, glucose, butter, product of tartar and one cup of the milk about the fire, stir consistently, and anytime the mass incorporates boiled a couple periods, bit by bit stir within just the relax of the milk. Do not allow the blend finish boiling though the milk is becoming further. Mix each several times and cook to 248° F., or, right until each time verified within chilly water, a challenging ball could be fashioned; insert the chocolate and vanilla and fight them meticulously during the sweet, then
transform it into 2 bread pans. The moment approximately chilly slice into squares.","url":"https://recipe.bluelayer.org/recipe/10457/2-1-2-squares-of-bakers-chocolate"},{"id":"10455","title":"CHOCOLATE NOUGATINES","ingredients":"[Example: CHOCOLATE NOUGATINES.]
1 cup of granulated sugar,
1/2 a cup of glucose,
1/2 a cup of honey (strained), Piece of paraffine dimension of a pea,
1/4 a cup of water,
1/4 a teaspoonful of salt,
The whites of 2 eggs, crushed dry,
1 cup of almond or English walnut meats, chopped fantastic,
1 teaspoonful of vanilla,
More than 1/2 a pound of Baker's \"Dot\" Chocolate.","directions":"Put the sugar, glucose, honey, paraffine and water around the fire, stir once in a while and enable boil to the complicated ball level, more than 248° F. Increase the salt to the eggs in advance of overcoming them, and slowly pour upon aspect of the syrup, conquering continually in the meantime with the egg beater; return the relax of the syrup to the fire and allow boil till it is brittle every time demonstrated inside chilly water or to
290° F. Then change this slowly on to the eggs, overcoming usually in the meantime. Return the complete to the saucepan, fixed in excess of the fire upon an
asbestos mat and overcome usually until finally it results in being crisp anytime proven inside of chilly water. Pour into a buttered pan a tiny much larger than an standard bread pan and preset apart to come to be chilly. Even though chilly lower into sections regarding an inch and a quarter extended and three−eighths of an inch extensive and thick. Coat such with \"Dot\" Chocolate.","url":"https://recipe.bluelayer.org/recipe/10455/chocolate-nougatines"},{"id":"10435","title":"2 squares of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla extract,
1 cup of French candied fruit, cherries, angelica, citron, etcetera., chopped wonderful.","directions":"Allow for the gelatine stand within just the fifty percent cup of chilly water until finally it consists of taken up all of the water. Whisk the sugar and the two−thirds a cup of chilly water previously mentioned the fire until eventually the sugar is dissolved and the syrup is boiling, then increase the gelatine and enable cook 20 minutes; include the cinnamon, the chocolate, melted more than scorching water, and battle all with each other, then incorporate the vanilla and the fruit; make it possible for stand in just a awesome vacation spot for a season, then Although it thickens a small change into an unbuttered bread pan and fastened apart until finally the upcoming working day. To unmold different the paste in opposition to the pan−−at the edge−−with a sharp−pointed knife. Sift confectioner's sugar earlier mentioned the best, then with the rules of the hands carefully pull the paste versus the pan to a board dredged with confectioner's sugar; slash into strips, then into minor squares. Roll each and every sq. within confectioner's sugar. Inside of chopping retain sugar involving the knife and the paste.","url":"https://recipe.bluelayer.org/recipe/10435/2-squares-of-bakers-chocolate"},{"id":"10416","title":"2 squares of chocolate, melted,","ingredients":"1/2 a cup of powdered sugar,
2/3 a cup of almonds blanched and shredded.","directions":"Product the butter, include slowly and gradually one and one−50 % cups of sugar, and egg unbeaten; While very well merged, include two−thirds milk, flour blended and sifted with baking powder, and vanilla. To melted chocolate include one−3rd a cup of powdered sugar, stage upon number, insert slowly becoming milk, and cook till comfortable. Interesting a bit and incorporate to cake blend. Bake 15 to 20 minutes in just spherical layer−cake pans. Put amongst levels and upon supreme of cake White Mountain Product sprinkled with almonds.−−_Against Boston Cooking
Higher education Cook Book−−Fannie Merritt Farmer._
MRS. ARMSTRONG'S CHOCOLATE PUDDING
Soften a few cups of stale bread inside an equivalent range of milk. Soften 2 squares of Walter Baker & Co.'s Chocolate higher than very hot water and combine with 50 percent a cup of sugar, a very little salt, 3 crushed eggs and fifty percent a teaspoonful of vanilla. Mixture this appropriately with the bread and point within well−buttered custard−cups. Steam with regards to 50 % an hour (in accordance to measurement) and provide inside the cups or became out upon hot plate.−−_Mrs. Helen Armstrong._
MRS. ARMSTRONG'S CHOCOLATE CHARLOTTE
Soak a quarter of a offer of gelatine within just one−fourth of a cupful of chilly water. Whip one pint of product to a froth and put it inside of a bowl, which should really be put in just a pan of ice water. Put an ounce of Walter Baker & Co.'s Chocolate within just a lower pan with 2 tablespoonfuls of sugar and one of boiling water, and stir previously mentioned the very hot fire right up until delicate and shiny. Insert to this a gill of very hot milk and the damp gelatine, and stir right until the gelatine is dissolved. Sprinkle a generous 50 % cupful of powdered sugar above the product. Previously include the chocolate and gelatine combination and stir carefully right until it starts off to thicken. Line a quart charlotte mildew with girl hands, and anytime the product is as a result thick that it will basically pour, switch it carefully into the mildew. House the charlotte inside of a chilly location for an hour or excess, and at serving season flip out upon a flat dish.−−Mrs. Helen Armstrong.","url":"https://recipe.bluelayer.org/recipe/10416/2-squares-of-chocolate-melted"},{"id":"10415","title":"Pass up FARMER'S CHOCOLATE NOUGAT CAKE","ingredients":"1/4 a cup of butter,
1−1/2 cups of powdered sugar,
1 egg,
1 cup of milk,
2 cups of bread flour,
3 teaspoonfuls of baking powder,
1/2 teaspoonful of vanilla,","directions":"","url":"https://recipe.bluelayer.org/recipe/10415/pass-up-farmers-chocolate-nougat-cake"},{"id":"10361","title":"CHOCOLATE SAUCE","ingredients":"Put one pint of milk in just the double−boiler, and upon the fire. Shave 2 ounces of Walter Baker and Co.'s Chocolate, and put it within a low pan with 4 tablespoonfuls of sugar and 2 of boiling water. Mix in excess of the fire until finally delicate and shiny, and increase to the warm milk. Fight jointly for 8 minutes the yolks of 4 eggs, 3 tablespoonfuls of sugar, and a saltspoonful of salt, and then incorporate one gill of chilly milk.","directions":"Ladle the boiling milk upon this, stirring very well. Return to the double−boiler, and cook for 5 minutes, stirring all the year. Ladle into a chilly bowl and mounted the bowl within chilly water. Mix for a handful of minutes, and then often right until the sauce is chilly.
This sauce is wonderful for chilly or incredibly hot cornstarch pudding, bread pudding, chilly cupboard pudding, snow pudding, and many others. It will furthermore solution for a dessert. Fill custard eyeglasses with it, and provide the similar as comfortable custard; or consist of the eyeglasses two−thirds comprehensive, and heap up with whipped product.
24","url":"https://recipe.bluelayer.org/recipe/10361/chocolate-sauce"},{"id":"10359","title":"MILTON PUDDING","ingredients":"Retain the services of one pint of stale bread weakened inside crumbs, one quart of milk, 2 eggs, 50 percent a teaspoonful of salt, 50 % a teaspoonful of floor cinnamon, a few tablespoonfuls of sugar and 2 ounces of Walter Baker & Co.'s Chocolate, grated. Put the bread, milk, cinnamon, and chocolate within a bowl, and soak","directions":"for 2 or a few several hours. Fight alongside one another the eggs, sugar, and salt. Mash the wet bread with a spoon, and insert the egg combination to the bread and milk. Pour into a pudding−dish, and bake within just a gradual oven for above 40 minutes. Provide with an egg sauce or a vanilla product sauce.
EGG SAUCE.−−Battle the whites of 2 eggs to a rigid, dry froth; and battle into this, a very little at a year, one cupful of powdered sugar. After gentle and gentle, include one teaspoonful of vanilla and the yolks of 2 eggs. Fight the combination a small lengthier; then stir inside of one cupful of whipped product or a few tablespoonfuls of milk. Provide at the moment.
VANILLA Product SAUCE.−−Overcome to a product 3 tablespoonfuls of butter, and slowly overcome into this two−thirds of a cupful of powdered sugar. Whenever this is mild and creamy, include a teaspoonful of vanilla; then
slowly battle within just 2 cupfuls of whipped product. Destination the bowl within just a pan of boiling water, and stir regularly for a few minutes. Pour the sauce into a incredibly hot bowl, and provide.","url":"https://recipe.bluelayer.org/recipe/10359/milton-pudding"},{"id":"10343","title":"CHOCOLATE GINGERBREAD","ingredients":"Merge inside of a significant bowl one cupful of molasses, 50 % a cupful of bitter milk or product, one teaspoonful of ginger, one of cinnamon, 50 percent a teaspoonful of salt. Dissolve one teaspoonful of soda inside of a teaspoonful of chilly water; increase this and 2 tablespoonfuls of melted butter to the combination. At the moment stir inside of 2 cupfuls of sifted flour, and inevitably increase 2 ounces of Walter Baker & Co.'s Chocolate and one tablespoonful of butter, melted alongside one another. Ladle the blend into a few well−buttered, deep tin plates, and bake within just a reasonably incredibly hot oven for above 20 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/10343/chocolate-gingerbread"},{"id":"10329","title":"CHOCOLATE MERINGUE PUDDING","ingredients":"For a lower pudding employ one pint of milk, 2 tablespoonfuls and a 50 % of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, 2 eggs, 5 tablespoonfuls of powdered sugar, one−fourth of a teaspoonful of salt, and 50 percent a teaspoonful of vanilla extract.","directions":"Incorporate the cornstarch with one gill of the milk. Put the remainder of the milk upon to boil within just the double−boiler. Scrape the chocolate. As soon as the milk boils, insert the cornstarch, salt, and chocolate, and cook for 10 minutes. Combat the yolks of the eggs with a few tablespoonfuls of sugar. Ladle the very hot blend upon this, and battle properly. Switch into a pudding−dish that will keep regarding a quart, and bake for 20 minutes within a mild oven.
Fight the whites of the eggs to a rigid, dry froth, and bit by bit combat inside of the getting 2 tablespoonfuls of sugar and the vanilla. Spread this upon the pudding, and return to the oven. Cook for 15 minutes for a longer time, however with the oven−doorway open. Provide both chilly or incredibly hot.
Retain the services of one pint of stale bread weakened inside crumbs, one quart of milk, 2 eggs, 50 percent a teaspoonful of salt, 50 % a teaspoonful of floor cinnamon, a few tablespoonfuls of sugar and 2 ounces of Walter Baker & Co.'s Chocolate, grated. Put the bread, milk, cinnamon, and chocolate within a bowl, and soak
for 2 or a few several hours. Fight alongside one another the eggs, sugar, and salt. Mash the wet bread with a spoon, and insert the egg combination to the bread and milk. Ladle into a pudding−dish, and bake within just a gradual oven for above 40 minutes. Provide with an egg sauce or a vanilla product sauce.
EGG SAUCE.−−Battle the whites of 2 eggs to a rigid, dry froth; and battle into this, a very little at a year, one cupful of powdered sugar. After gentle and gentle, include one teaspoonful of vanilla and the yolks of 2 eggs. Fight the combination a small lengthier; then stir inside of one cupful of whipped product or a few tablespoonfuls of milk. Provide at the moment.
VANILLA Product SAUCE.−−Overcome to a product 3 tablespoonfuls of butter, and slowly overcome into this two−thirds of a cupful of powdered sugar. Whenever this is mild and creamy, include a teaspoonful of vanilla; then
slowly battle within just 2 cupfuls of whipped product. Destination the bowl within just a pan of boiling water, and stir regularly for a few minutes. Ladle the sauce into a incredibly hot bowl, and provide.
Put a pint of milk in just the double−boiler and upon the fire. Blend a few tablespoonfuls of cornstarch with a gill of milk and one−3rd of a teaspoonful of salt. Mix this into the milk each time it boils. Overcome the whites of 4 eggs to a rigid froth, and then bit by bit fight into them 50 % a cupful of powdered sugar and one teaspoonful of vanilla. Increase this to the cooking blend, and combat vigorously for one second. Rinse a mildew within chilly water, and pouring the pudding into it, established absent to amazing. At serving−season switch out upon a flat dish, and provide with chocolate sauce.
Put one pint of milk in just the double−boiler, and upon the fire. Shave 2 ounces of Walter Baker and Co.'s Chocolate, and put it within a low pan with 4 tablespoonfuls of sugar and 2 of boiling water. Mix in excess of the fire until finally delicate and shiny, and increase to the warm milk. Fight jointly for 8 minutes the yolks of 4 eggs, 3 tablespoonfuls of sugar, and a saltspoonful of salt, and then incorporate one gill of chilly milk.
Ladle the boiling milk upon this, stirring very well. Return to the double−boiler, and cook for 5 minutes, stirring all the year. Ladle into a chilly bowl and mounted the bowl within chilly water. Mix for a handful of minutes, and then often right until the sauce is chilly.
This sauce is wonderful for chilly or incredibly hot cornstarch pudding, bread pudding, chilly cupboard pudding, snow pudding, and many others. It will furthermore solution for a dessert. Fill custard eyeglasses with it, and provide the similar as comfortable custard; or consist of the eyeglasses two−thirds comprehensive, and heap up with whipped product.
One cupful of molasses, 2 cupfuls of sugar, one cupful of milk, one−fifty percent pound of chocolate, a piece of butter 50 percent the dimension of an egg. Boil the milk and molasses collectively, scrape the chocolate wonderful, and mixture with simply sufficient of the boiling milk and molasses to moisten; rub it properly comfortable, then, with the sugar, stir into the boiling liquid; include the butter, and boil 20 minutes. Consider as molasses sweet, and if it hardens, pour into a buttered dish. Slash the exact as nut sweet.
Merge collectively within a granite−ware saucepan 50 % a pint of sugar, fifty percent a pint of molasses, fifty percent a pint of thick product, one generous tablespoonful of butter, and 4 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. Position upon the fire and stir till the blend boils. Cook until eventually a several drops of it will harden if shed into ice−water; then pour into well−buttered pans, taking in the blend above three−fourths of an inch deep. Anytime virtually chilly, mark into squares. It will acquire practically an hour to boil this inside of a granite−ware pan, nevertheless not 50 percent consequently extended if cooked inside an iron frying−pan. Mix often whilst boiling. The caramels should be put in just a extremely chilly House to harden.
Combine 2 cupfuls of sugar, three−fourths of a cupful of milk or product, one generous tablespoonful of butter, and a few ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. House upon the fire and cook, stirring at times, until finally a minimal of the mix, anytime misplaced within just ice−water, will harden; then stir in just one−fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well−buttered pan, taking the mix concerning three−fourths of an inch deep. The moment almost chilly, mark it off inside of squares, and put in just a chilly stage to harden. People caramels are sugary and brittle, and can be intended within the most up-to-date weather conditions without having problems. If a deep granite−ware saucepan be employed for the boiling, it will choose practically an hour to cook the blend; still if with
an iron frying−pan, 20 or 30 minutes will suffice.
CHOCOLATE CREAMS, No. 1
Overcome the whites of 2 eggs to a rigid froth. Bit by bit overcome into this 2 cupfuls of confectioners' sugar. If the eggs be massive, it may perhaps choose a small added sugar. Taste with 50 % a teaspoonful of vanilla, and function nicely. At this time roll into small balls, and eliminate upon a a bit buttered platter. Make it possible for the balls stand for an hour or even more. Shave 5 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate and put into a minor bowl, which destination upon the fire within a saucepan that contains boiling water. Although the chocolate is melted,
just take the saucepan to the desk, and eliminate the creams into the chocolate one at a period, having them out with a fork and losing them carefully upon the
buttered dish. It will acquire 50 percent an hour or even further to harden the chocolate. CHOCOLATE CREAMS, No. 2
For All those creams you must create a fondant inside this course: put into a granite−ware saucepan one cupful of water and 2 of granulated sugar−−or a pound of loaf sugar. Mix until finally the sugar is approximately melted, then point upon the fire and warmth bit by bit, nevertheless do not stir the combination. Keep track of very carefully and observe each time it commences to boil. Any time the sugar is made up of been boiling for 10 minutes, consider up a tiny of it and eliminate in just ice−water. If it hardens ample to kind a gentle ball at the time rolled in between the thumb and finger, it is
cooked ample. Acquire the saucepan in opposition to the fire abruptly, and fixed within a neat, dry stage. At the time the syrup is as a result awesome that the finger can be saved in just it easily, pour it into a bowl, and stir with a picket spoon until eventually it results in being thick and white. Even though it commences to glance dry, and a tiny challenging, choose out the spoon, and do the job with the hand right up until the product is delicate and delicate. Style with a couple of drops of vanilla, and, soon after shaping, go over with chocolate, as directed inside the prior recipe.
Warning.−−Do not stir the syrup even though it is cooking, and be watchful not to jar or shake the saucepan.
Boil the sugar as directed for fondant inside of the recipe for Chocolate Creams, No. 2, nonetheless not Incredibly as a result long−−say over 11 minutes. The syrup, at the time established, ought to be far too comfortable to ball. While chilly, pour into a bowl, and battle
right until thick and creamy. If well boiled, it will not develop into thick plenty of to perform with the fingers.
Incorporate 6 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate melted inside a bowl. Ladle 50 percent of the creamed sugar into a further bowl, and, right after flavoring with a pair drops of vanilla, include to it more than one−3rd of the dissolved chocolate. Mix until eventually thick and as an alternative dry; then deliver into minimal cones, and get rid of upon a somewhat buttered platter. Put 50 % of the becoming creamed sugar within just a cup, and fixed within a saucepan made up of boiling water. Taste with vanilla, and stir more than the fire until eventually melted as a result a lot that it will pour versus the spoon. Acquire the saucepan to the desk and dip one−50 % the cones within, one at a season, particularly as the Chocolate Creams, No. 1, had been dipped in just the melted chocolate. If savored, a instant coating may perhaps be supplied the cones. Already put the remainder of the creamed sugar upon to soften, and include 2 tablespoonfuls of very hot water to it. Mix the remainder of the melted chocolate into this, and if as well thick to dip the sweet inside, insert very hot water, a several drops at a year, until eventually the combination is of the immediately regularity; then dip the unwind of the cones inside of this.
GENESEE BON−BONS
Deliver the product chocolate caramels, and attain them fairly organization via inserting the pan upon ice. Create the chocolate coating as directed for chocolate cones. Dip the caramels within just this and put upon a buttered dish.
Into a granite−ware saucepan put one ounce−−a few tablespoonfuls−−of Walter Baker & Co.'s Soluble Chocolate, and slowly but surely pour upon it 50 percent a pint of boiling water, stirring all the season. House upon the fire, and stir till all the chocolate is dissolved. Currently incorporate one pint of granulated sugar, and stir until finally it commences to boil. Cook for a few minutes extended, then stress and amazing. At the time neat, insert one tablespoonful of vanilla extract. Bottle, and maintain within just a
chilly spot.
Clean Beverages FOR Summer season
Put into a tumbler pertaining to 2 tablespoonfuls of harmed ice, 2 tablespoonfuls of chocolate syrup, a few tablespoonfuls of whipped product, one gill of milk, and fifty percent a gill of soda−water versus a syphon bottle, or Apollinaris water. Mix properly in advance of ingesting. A tablespoonful of vanilla ice−product is a beautiful addition. It is a mouth watering consume, even if the soda or Apollinaris water and ice−product be omitted. A plainer consume is developed as a result of combining the syrup, a gill and a 50 percent of milk, and the ice, shaking properly.
A Couple of Ideas In just Respect TO CHOCOLATE
The ideal style to incorporate to chocolate is vanilla; following to that, cinnamon. Over and above All those 2 variables one must hire superb warning, as it is Pretty simple to destroy the good natural and organic style of the bean. Chocolate absorbs odors quickly; that's why it need to be saved within just a normal, cute setting. As around 11 for each cent. of the chocolate bean is starch, chocolate and cocoa are of a a great deal
finer taste if boiled for a couple minutes. Lengthy boiling, Sad to say, ruins their style and texture.
Recipes Particularly Written as a result of Overlook Elizabeth Kevill Burr
(All dimensions really should be position.)
System FOR Developing A few GALLONS OF BREAKFAST COCOA
1/2 a pound of Walter Baker & Co.'s Cocoa,
1−1/2 gallons of water, warm,
1−1/2 gallons of milk, sizzling.
This ought to not be authorized to boil. Both create it inside of a heavy double−boiler, or a significant saucepan or kettle earlier mentioned water. Combination the cocoa with more than enough chilly water to deliver a paste, and be certain it is cost-free versus lumps. Warm jointly the
milk and water, and pour inside the cocoa; then cook at minimum an hour, stirring once in a while.
To one−3rd a cup of Baker's Cracked Cocoa (often named \"Cocoa Nibs\") retain the services of 3 cups of chilly water; cook bit by bit at minimum amount one hour−−the extended the far better. Then anxiety the liquid and incorporate one cup (or added if preferred) of milk, and provide amazingly incredibly hot. Do not permit the combination to boil right after milk consists of been additional.
One cake (1/2 a pound) of Walter Baker & Co.'s Vanilla Adorable Chocolate,
4 cups of boiling water, Pinch of salt,
4 cups of incredibly hot milk.
This really should be designed within a double−boiler. Put the chocolate, boiling water and salt within just higher section of the double−boiler. Mix and overcome with a wood spoon right until the chocolate is dissolved and comfortable. Insert the milk and as soon as very carefully scorching, worry, and provide with unsweetened whipped product. Further more cooking will boost it.
Line a pie plate with loaded pie crust, inserting upon an further gain of crust the identical as for custard pie. Fill with the chocolate filling generated when the soon after recipe. Roast within a sizzling oven right until crust is carried out; remove, and every time amazing, deal with with a meringue and brown fairly slowly but surely in just mild oven.
1 cup of milk, Pinch of salt,
2 stage tablespoonfuls of flour,
2 eggs (yolks),
5 tablespoonfuls of sugar (position),
1 teaspoonful of vanilla.
Put milk, salt and chocolate in just higher section of the double−boiler, and anytime incredibly hot and soft, stir within just the flour, which is made up of been blended with ample chilly milk to be skinny more than enough to pour into the scorching milk. Cook, stirring normally, until finally it thickens; then permit it cook 8 or 10 minutes. Combine the eggs and sugar collectively and pour the scorching blend higher than them, stirring very well; put back again inside double−boiler and cook, stirring consistently one second. Remove, and the moment amazing insert one teaspoonful of vanilla.
2 eggs (whites), Pinch of salt,
4 place tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Include salt to eggs and fight inside a superior shallow dish with fork or egg−whip right until rigid and flaky and dish can be grew to become upside down. Overcome in just the sugar gradually, then the vanilla, and combat till the dish can be became upside down.
6 tablespoonfuls of butter,
3/4 cup of sugar (scant),
1 egg,
1 tablespoonful of milk,
1 teaspoonful of vanilla or pinch of cinnamon,
1/8 teaspoonful of baking powder,
1−1/4 to 1−1/2 cups of sifted pastry flour.
Product the butter right up until smooth; incorporate the sugar slowly and gradually and overcome very well; insert the overwhelmed egg, milk and vanilla; blend appropriately. Sift cocoa, baking powder, and a pinch of salt with with regards to one−fifty percent cup of the flour; stir this into the
blend very first, then seek the services of the remainder of the flour, and even further if needed, to deliver a corporation dough that will not adhere to the arms. Mounted upon the ice to harden. Sprinkle the board with cocoa and a Pretty minor sugar. Seek the services of tiny areas of the dough at a season, throw it above the board to steer clear of sticking, roll
out slender, minimize within just strips relating to one−fifty percent inch huge and 3 inches lengthy. Point carefully inside of pan and bake within fairly scorching oven 3 or 4 minutes. Ideal treatment ought to be taken in just the baking to stop burning.
It is recommended to get the scraps just after each individual rolling, if comfortable, and established absent to harden, for be concerned of turning into within just far too considerably cocoa, therefore creating them sour.
The colder and tougher the dough is, the far better it can be treated; for this reason it can be intended the working day in advance of employing.
2 tablespoonfuls of chilly water,
3 tablespoonfuls of warm water,
1/2 a teaspoonful of vanilla,
Over 1−3/4 cups of confectioners' sugar.
Put the cocoa inside of a lower saucepan; incorporate the chilly water and stir until eventually nicely soft; then the very hot water, and cook for one or 2 minutes, include vanilla and a speck of salt, then stir within plenty of sugar to create it rigid adequate to spread very well. Fight till soft and shiny and no cost against lumps.
If way too thick, incorporate a small chilly water. If not thick more than enough, include a minor sugar. Hardly ever deliver a frosting consequently rigid that it will contain to be designed delicate with a moist knife. It is far better to allow for it operate to the aspects of the cake. For frosting aspects of the cake, deliver a minor stiffer.
This frosting by no means cracks as an egg frosting, however is difficult plenty of to slice effectively.
2 tablespoonfuls of butter,
1 cup of boiling water,
2 tablespoonfuls of flour,
4 tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Soften the butter inside of the saucepan; incorporate the flour and cocoa with each other and stir into the butter; incorporate slowly and gradually the incredibly hot water, stirring and overcoming every single season; cook till it thickens. Exactly just before serving, insert the sugar, vanilla and a pinch of salt, if demanded.
Employ the service of extra cocoa if appreciated much better. This sauce will be discovered top quality for cottage puddings, Dutch apple cakes, steamed apple puddings, and so forth.
1/2 a cup of butter,
3/4 a cup of milk,
1 cup of sugar,
3 eggs,
2 issue teaspoonfuls of baking powder,
1 teaspoonful of vanilla,
1−1/2 or 2 cups of sifted pastry flour.
Product the butter, stir inside of the sugar slowly but surely, increase the unbeaten eggs, and fight all with each other right until fairly creamy. Sift jointly one−50 % cup of the flour, the cocoa and baking powder; retain the services of this flour to start with, then substitute the milk and becoming flour, having more than enough to create blend rigid adequate to shed
in opposition to the spoon; include vanilla and fight right until rather delicate; then bake within just loaf within
reasonably sizzling oven thirty−5 or 40 minutes.
Checks for baking cake. It is baked ample once:
1. It shrinks versus the pan.
2. Touching it upon the ultimate, springs again.
3. No singing reliable.
1 cup of milk,
2 eggs (yolks),
2 tablespoonfuls of flour, Pinch of salt,
3 tablespoonfuls of sugar,
1/2 a teaspoonful of vanilla.
Put the milk inside the higher chapter of the double−boiler, and warm. Combine flour and cocoa with each other and melt within a very little chilly milk; mixture right until cost-free towards lumps. After the milk is warm, include the flour, and cook, stirring typically, 8 or 10 minutes. Battle yolks of eggs evenly; insert sugar and salt, and mixture effectively. While mix inside double−boiler incorporates cooked adequately, worry it more than the combination within the bowl. Put again inside double−boiler and make it possible for it to cook one or 2 minutes (stirring always), simply just ample to marginally thicken the eggs. Remove versus the stove, and Although neat incorporate vanilla and put within the serving−dish. Address with a meringue. Area dish upon a board, put inside the oven with the doorway open, and permit it to keep on being there for 10 or 15 minutes, and each time the meringue will not adhere to the arms, conclusion the doorway and enable it brown somewhat. This pudding can be consumed sizzling or chilly, however is substantially much better chilly. This will provide 4 folks generously.
Blanch the almonds by means of pouring boiling water upon them, and permit them stand 2 or 3 minutes. Roast them within oven. Dip them inside the immediately after recipe for chocolate coating, and shed upon paraffine paper.
1/2 pound cake of Walter Baker's Vanilla Cute Chocolate, 2 issue tablespoonfuls of butter,
2 tablespoonfuls of boiling water.
Put chocolate inside of low saucepan more than boiling water and after melted stir within butter and water. Combination very well. If found out to be far too thick, increase further more water; if also slender, further chocolate.
1 cup of boiling water, Pinch of salt,
1 sq. of chocolate,
1/2 a cup of sugar.
Cook all with each other slowly and gradually right up until it is the regularity of maple syrup, or thicker if most popular. Accurately ahead of serving, increase one teaspoonful of vanilla. This will maintain indefinitely, and can be reheated.
4 eggs,
1/4 a cup of sugar, Pinch of salt,
1/2 a cup of sifted pastry flour,
1 teaspoonful of vanilla.
Different yolks versus whites of eggs; overcome yolks in just a tiny bowl with the Dover egg−beater right up until amazingly thick; increase sugar, salt and vanilla, and battle yet again until eventually fairly thick. Sift cocoa and the flour alongside one another and stir incredibly evenly into the combination; fold inside the stiffly overwhelmed whites of the eggs, and bake within a loaf in just a delicate oven right until completed.
Do not butter the pan, nevertheless anytime cake is baked, invert the pan; and once interesting, remove the cake.
1 sq. of Baker's Chocolate, Pinch of salt,
5 tablespoonfuls of boiling water,
1 teaspoonful of vanilla,
In excess of a few cups of sifted confectioners' sugar.
Soften chocolate inside of bowl more than tea−kettle, increase water, salt and vanilla, and at the time delicate include the sugar, and warmth till exceptionally shiny. Create the frosting rigid ample to spread devoid of making use of a soaked knife. It will hold indefinitely.
5 point tablespoonfuls of butter,
1−1/4 cups of sugar,
3 eggs,
1 teaspoonful of vanilla,
3/4 a cup of milk,
3−1/2 position teaspoonfuls of baking powder,
1−1/2 cups of sifted pastry flour.
Product the butter, increase sugar and chocolate, then the unbeaten eggs and vanilla, and fight with each other until eventually Pretty delicate. Sift the baking powder with one−fifty percent a cup of the flour, and hire initially; then alternative the milk and the becoming flour, and create the blend rigid adequate to shed against the spoon. Overcome until eventually Pretty gentle and bake inside loaf within delicate oven. For checks check out Cocoa Cake recipe upon site 25.
1 quart of milk, Pinch of salt,
3 point tablespoonfuls of flour,
1 can of sweetened condensed milk,
3 eggs,
6 issue tablespoonfuls of sugar,
3 teaspoonfuls of vanilla.
Put milk, salt and chocolate inside of double−boiler, and Even though milk is scorching and chocolate consists of melted, stir inside of the flour, by now put together inside a small chilly milk. Cook 10 minutes, then pour this around the condensed milk, eggs and sugar merged with each other; cook all over again for 4 minutes, stirring. Pressure, and Whilst awesome insert vanilla, and freeze.
1 cup of milk,
2 place tablespoonfuls of cornstarch,
2 eggs (yolks),
6 stage tablespoonfuls of sugar,
2 teaspoonfuls of vanilla,
5 eggs (whites).
Put milk, chocolate and salt in just double−boiler; mixture cornstarch inside of a lower sum of chilly milk, and stir into the scorching milk every time the chocolate consists of been melted; stir right until soft, then cook 12 minutes. Incorporate jointly the yolks of the eggs and sugar, then pour the sizzling combination around it; cook back again one or 2 minutes, stirring. Though Pretty chilly, particularly right before serving, include the vanilla and fold in just the stiffly overwhelmed whites of the eggs. Pile frivolously within a glass dish and provide with girl palms. A meringue can be generated of the whites of the eggs and sugar, then folded within just the chocolate combination, however it does not stand as extensive.
6 point tablespoonfuls of butter,
1 cup of granulated sugar,
3 eggs,
1 teaspoonful of vanilla,
3/4 a cup of milk.
3 position teaspoonfuls of baking powder, around one and three−quarter cups of sifted flour, or flour plenty of to create blend rigid adequate to lose in opposition to the spoon. Combine inside of the purchase offered. Ebook one−3rd of this blend and insert to it 4 place tablespoonfuls of Baker's Cocoa and to the other one cup of shredded cocoanut. Roast thirty−5 or 40 minutes in accordance to sizing and condition of pan.
This is the identical as the Cocoa Marble Cake. Incorporate to one−3rd of the blend one and one−50 % squares of Baker's Chocolate within desired destination of the cocoa, and one cup of chopped walnuts to the other aspect within just Area of the shredded cocoanut.
1 pint of boiling water,
1/3 a bundle of gelatine,
2 pinches of salt,
2 place tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Put the water, salt and chocolate within just a saucepan. Cook, stirring until finally the chocolate melts, then make it possible for it boil for 3 or 5 minutes. Melt the gelatine within a small chilly water and pour the boiling mix higher than it. Mix right until dissolved, then increase sugar and vanilla. Ladle into a mold and established apart to harden, provide with product and powdered sugar or sweetened whipped
product.
4 place tablespoonfuls of butter,
2 eggs,
1 cup of sugar,
3/4 a cup of milk.
2 position teaspoonfuls of baking powder, one and three−quarter cups of sifted flour or ample to deliver combination rigid plenty of to lose versus the spoon. Roast within buttered gem pans inside of fairly scorching oven twenty−3 or twenty−5 minutes. If the cake springs again once urgent a finger upon the best, it reveals that it is baked adequate. To create a cocoa cottage pudding increase to the about rule 6 stage tablespoonfuls of cocoa. Provide with a vanilla sauce.
2 point tablespoonfuls of butter,
1 cup of boiling water,
2 point tablespoonfuls of flour,
4 stage tablespoonfuls of sugar, Pinch of salt,
1 teaspoonful of vanilla.
Soften butter within saucepan, increase flour and salt and incorporate right until tender; include gradually the boiling water, stirring and conquering perfectly. Insert sugar and milk.
1 cup of milk,
1 pinch of salt,
3 place tablespoonfuls of flour, softened within a small chilly milk. 2 stage tablespoonfuls of butter,
4 issue tablespoonfuls of sugar, Yolks of 4 eggs,
1 teaspoonful of vanilla,
1 cup of shredded cocoanut, Whites of 4 eggs.
Warm milk, increase salt and flour and cook 10 minutes the moment it is made up of thickened. Combine with each other, butter, sugar and yolks of eggs. Ladle scorching combination more than,
stirring properly and preset apart to neat. Increase vanilla and cocoanut. At last fold inside the stiffly crushed whites of the eggs. Roast inside of buttered pan, within just mild oven right until corporation. Provide sizzling with Chocolate Sauce.
2 issue tablespoonfuls of butter,
1 position tablespoonful of flour, Pinch of salt,
1 cup of boiling water,
1 sq. of Baker's Chocolate,
4 issue tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Soften butter inside of saucepan, increase dry flour and salt and blend until finally gentle, then insert gradually the sizzling water, conquering nicely. Incorporate the sq. of chocolate and sugar and stir until eventually melted. Increase vanilla, simply just right before serving.
2 cups or 1 pint of sifted flour,
3 place teaspoonfuls of baking powder,
1/2 a teaspoonful of salt,
2 issue tablespoonfuls of sugar,
2 position tablespoonfuls of butter or lard,
2/3 a cup of milk or more than enough to deliver a corporation nevertheless not a rigid dough.
Sift all the dry elements alongside one another, rub within just the butter with the pointers of the arms. Mix inside the expected quantity of milk. Switch out upon marginally floured board, roll or pat out the most popular thickness, desired destination stop alongside one another within pan and bake inside of exceptionally scorching oven 10 or 15 minutes.
[Case in point: COCOA FUDGE.]
1/2 a cup of milk,
3 place tablespoonfuls of butter,
2−1/2 cups of powdered sugar,
1 teaspoonful of vanilla.
Merge all elements with each other nevertheless vanilla; cook, stirring persistently, right up until it starts off to boil, then cook gradually, stirring often, 8 or 10 minutes, or until eventually it can make a business ball While lost inside of chilly water. Though cooked plenty of, increase the vanilla and combat right until it seems to be which includes amazingly chilly molasses within wintertime. Ladle into a buttered pan; each time business, minimize within just squares. Wonderful treatment should really be taken not to overcome far too significantly, mainly because it can't be poured into the pan, and will not comprise a gloss upon final.
Overlook M.E. Robinson's Recipes
1 ounce or sq. of Baker's Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.
Desired destination the chocolate, sugar and salt inside of the agate chocolate−pot or saucepan, include the boiling water and boil a few minutes, stirring the moment or two times, as the chocolate is not grated. Incorporate the milk and let it period to warm, getting
mindful not to boil the milk, and maintain it carefully protected, as this stops the scum in opposition to forming. Though organized to provide convert within just chocolate−pitcher and
overcome with Dover egg−beater until eventually mild and foamy.
One egg, one−fifty percent a cup of sugar, one−fifty percent a cup of milk, one−quarter teaspoonful of salt, one−quarter teaspoonful of cinnamon extract
(Burnett's), 2 cups of flour, one−quarter cup of Baker's Breakfast Cocoa, 2 teaspoonfuls of baking powder. Mixture inside the get specified, sifting the baking powder and cocoa with the flour. Roll to one−3rd an inch inside thickness, slash and fry.
3 eggs,
1−1/2 cups of sugar,
1/2 a cup of chilly water,
1 teaspoonful of vanilla,
1−3/4 cups of flour,
2 teaspoonfuls of baking powder,
1 teaspoonful of cinnamon.
Overcome yolks of eggs gentle, insert water, vanilla and sugar; combat yet again correctly; then insert the flour, with which the baking powder, cocoa and cinnamon contain been sifted. Fold in just the stiffly overwhelmed whites of the eggs. Roast inside of a as an alternative simple oven for twenty−5 or 30 minutes.
1/3 a cup of butter,
1 cup of sugar,
1 egg,
1/2 a cup of milk,
1 teaspoonful of vanilla,
2 cups of flour,
2 teaspoonfuls of baking powder,
3 tablespoonfuls of Baker's Cocoa.
Product the butter, increase","url":"https://recipe.bluelayer.org/recipe/10329/chocolate-meringue-pudding"},{"id":"8959","title":"Zucchini Bread","ingredients":"- * 2 eggs
- * 2/3 c. vegetable oil
- * 1 1/4 cup sugar
- * 1 1/3 c. zucchini, peeled and grated
- * 2 tsp. vanilla
- * 2 c. flour
- * 1/4 tsp. salt
- * 1/2 tsp. baking powder
- * 1 tsp. cinnamon
- * 1/2 tsp. nutmeg
- * 1/2 to 1 c. chopped ridiculous","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
With mixer, battle eggs right up until mild and foamy. Include oil, sugar, grated zucchini and vanilla. Blend nicely. Stir dry components with outrageous. Incorporate to zucchini b
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8959/zucchini-bread"},{"id":"8936","title":"Spinach, Cheese & Bacon Strata","ingredients":"- 4 cups sliced & buttered French bread, cubed
- 1 bag frozen spinach (16 oz)
- 6 to 8 ounces diced, cooked bacon, ham, or turkey ham
- 1 1/2 to 2 cups shredded cheddar cheese salt and pepper, to flavor
- 1 can (10oz) product of mushroom soup (the 98% pounds totally free is high-quality)
- 5 eggs
- 1 tablespoon minced dried onion (optional)","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Evenly butter a 3 1/2-quart sluggish cooker/Crock Pot. Layer with fifty percent of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to style. Repeat levels fin
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8936/spinach-cheese-bacon-strata"},{"id":"8919","title":"Pumpkin Bread","ingredients":"- * 1 cup all-motive flour
- * 1 1/2 tsp baking powder
- * 1 tsp pumpkin pie spice
- * 1/2 cup brown sugar, firmly packed
- * 2 Tb vegetable oil
- * 2 eggs
- * 1/2 cup pumpkin (canned)
- * 4 Tb raisins or dried currants, finely chopped","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Inside lower bowl merge flour, baking powder and pumpkin pie spice; preset apart. Inside med. blending bowl merge brown sugar and oil; fight right until very well blended. Battle i
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8919/pumpkin-bread"},{"id":"8905","title":"Mariner Fondue","ingredients":"- * 2 cans (10 3/4 oz each and every) condensed product of celery soup
- * 2 c. grated sharp course of action cheese
- * 1 c. chunked cooked lobster
- * 1/2 c. chopped cooked shrimp
- * 1/2 c. chopped cooked crabmeat
- * 1/4 c. finely chopped, cooked scallops
- * 1 loaf of French bread, minimize into 1 inch cubes","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
* sprint cayenne peppe Blend all substances until bread cubes within flippantly greased Crock-Pot; stir carefully. Address and cook upon Significant for 1 hour or right until chees
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8905/mariner-fondue"},{"id":"8900","title":"Lemon-poppyseed Upside Down Cake","ingredients":"- 1 pkg. Lemon-Poppyseed Bread Merge
- 1 egg
- 8 ounces light-weight bitter product
- 1 tablespoon butter","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
juice in opposition to one lemon (around 1/4 cup)
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8900/lemon-poppyseed-upside-down-cake"},{"id":"8891","title":"Home-style And Design Bread Pudding","ingredients":"- 2 Eggs, a bit crushed
- 2 1/4 cups Milk
- 1 teaspoon Vanilla
- 2 cups 1-inch bread cubes","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
In just medium blending bowl, blend eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-quart baking or souffle dish. Desired destination s
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8891/home-style-and-design-bread-pudding"},{"id":"8886","title":"Website Page 171 Of 245","ingredients":"- * 1 to 3 teaspoons Dijon mustard
- * 1 pound lean floor beef
- * 1 egg, flippantly crushed
- * 3 tablespoons great dry bread crumbs
- * 1/2 teaspoon salt","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Blend chili sauce, jelly, and mustard within just Crock Pot and stir very well. Cook, included, upon large even though organizing meatballs. Mix getting elements and incorporate ef
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8886/website-page-171-of-245"},{"id":"8885","title":"Ginger Brown Bread","ingredients":"- * 1 (14-oz.) pkg. gingerbread merge
- * 1/4 cup yellow corn dinner
- * 1 tsp. salt
- * 1-1/2 cups milk
- * 1/2 cup raisins
- 3 - 4 several hours or until finally the bread is carried out. Remove in opposition to pot and interesting upon a rack for 5 min. Loosen the edges with a knife and convert out upon a rack and awesome marginally. Provide scorching with butter or product cheese.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Merge gingerbread combination with corn evening meal and salt within just heavy bowl; stir within just milk right until blend is lightly damp. Combat at medium pace with electrical
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8885/ginger-brown-bread"},{"id":"8880","title":"Eggplant Parmigiana","ingredients":"- * 4 major Eggplant
- * 2 Eggs
- * 1/3 cup Water
- * 3 tablespoons Flour
- * 1/3 cup Skilled bread crumbs
- * 1/2 cup Parmesan cheese
- * 1 can Marinara sauce, 2 lb
- * 1 pound Mozzarella cheese, sliced","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
* Olive oil, much more virgin Pare eggplant and minimize within just 1/2 inch slices; spot inside of bowl inside levels and sprinkle just about every layer with salt and make it po
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8880/eggplant-parmigiana"},{"id":"8877","title":"Crockpot Turkey Meatballs","ingredients":"- * 1 1/2 cups barbecue sauce (your favourite)
- * 10 ounces Apple jelly
- * 2 tablespoons Tapioca (for thick sauce if chosen)
- * 1 tablespoon Vinegar
- * 1 Egg, overwhelmed
- * 1/4 cup Knowledgeable bread crumbs, wonderful
- * 2 tablespoons Milk
- * 1/4 teaspoon Garlic powder","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
e-guide://Webpages/crockpot_recipes.htm
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8877/crockpot-turkey-meatballs"},{"id":"8858","title":"Crockpot Corn Pudding","ingredients":"- 8 oz. product cheese, softened
- 2 eggs, crushed
- 8 1/2 oz bundle corn bread mixture
- 16 oz can product layout corn
- 2 1/3 cups frozen lovable corn
- 1 cup milk
- 2 tablespoons margarine, melted
- 1 tsp. salt
- 10 to 12
- 4 1/2 lb. Corned beef brisket
- 2 md onions, quartered
- 1 cabbage thoughts, minimize inside of tiny wedges
- 3 tbsp. vinegar
- 3 tbsp. sugar","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Frivolously grease CP. Inside of a bowl, mixture product cheese, eggs and sugar. Increase currently being elements and merge very well. Pour into CP. Protect and cook upon Large 3
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8858/crockpot-corn-pudding"},{"id":"8840","title":"Crockpot Chicken Parmigiana","ingredients":"- 3 Chicken breasts
- 1 Very low egg plant sliced
- 1 Egg
- 10 1/2 oz Can pizza sauce
- 1 ts Salt
- 6 Slices mozzarella cheese
- 1 c Dry bread crumbs","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
If working with complete chicken breasts, slash into halves. Inside a bowl combat egg, salt, and e-e book://Internet pages/crockpot_recipes.htm
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8840/crockpot-chicken-parmigiana"},{"id":"8781","title":"Cinnamon-apple Bread Pudding","ingredients":"- * 2 tablespoons butter
- * 2 apples, cored peeled, and chopped
- * 3/4 cup brown sugar, separated
- * 1 1/2 teaspoons cinnamon, separated
- * 2 higher eggs
- * 12 oz can evaporated milk
- * 3/4 cup apple juice
- * 2 1/2 cups French bread torn within 1/2 to 1- inch components","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Soften butter in just backside of a 1 1/2 to 2- quart casserole or souffle dish which will suit inside of the sluggish cooker/Crock Pot. Sprinkle with 2 tablespoons brown sugar and
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8781/cinnamon-apple-bread-pudding"},{"id":"8780","title":"Website Page 47 Of 245","ingredients":"- 8 slices White Bread
- 3 Egg Yolks, crushed
- 1 1/2 cups Light-weight Product
- 1 cup -Water
- 2 Egg Yolks, crushed
- 2 tablespoons Product Sherry
- 1 1/2 teaspoons Vanilla","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Remove crusts in opposition to bread. Include bread slices with paper towels and allow for stand right away. Custard: in just a major medium saucepan merge 3 egg yolks, mild produc
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8780/website-page-47-of-245"},{"id":"8752","title":"Beer Meatballs","ingredients":"- * 1 can of beer
- * 1 6 oz can spicy V-8 juice
- * 1 tsp. lemon juice
- * 1 tsp. very hot sauce
- * 1/2 c. Italian bread crumbs
- * 1 c. onions
- * 1 lg. bottle ketchup
- * 1 tsp. horseradish
- * 1 tsp. Worcestershire sauce
- * 2 to 3 pounds. flooring beef
- * 2 to 3 eggs","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
* Salt and pepper to style Merge flooring beef, 1/2 cup onions, Italian bread crumbs, eggs. Deliver the mix into lower meatballs. Then fry or bake the meat. In just saucepan mix be
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8752/beer-meatballs"},{"id":"8749","title":"Barbecued Meatballs Ii","ingredients":"- * 2 body weight flooring beef
- * 1 cup bread crumbs
- * 1 teaspoon garlic powder
- * 2 applications onion soup combine
- * 2 teaspoons Worcestershire sauce
- * 2 eggs
- * 2 onions, chopped
- * 2 cans tomato paste (12 ounces sum)
- * 2 cloves garlic, minced
- * 1/4 cup Worcestershire sauce
- * 1/4 cup pink wine vinegar
- * 1/2 cup brown sugar
- * 1/2 cup adorable pickle relish
- * 1/2 cup beef broth","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Merge very first 6 elements and mixture nicely. Condition into meatballs and brown in just a skillet with 1 tablespoon of oil. Drain upon paper towels. Insert all sauce elements to
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8749/barbecued-meatballs-ii"},{"id":"8747","title":"Barbecued Cocktail Meatballs","ingredients":"- * 2 kilos. lean floor beef
- * 1 1/3 C ketchup, separated
- * 3 T expert dry bread crumbs
- * 1 egg, a little crushed","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
e-guide://Web pages/crockpot_recipes.htm
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8747/barbecued-cocktail-meatballs"},{"id":"8742","title":"Banana Nut Bread","ingredients":"- 2 eggs
- 1-3/4 c all explanation flour
- 1 tsp baking powder
- 1 c mashed ripe bananas","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Product collectively shortening and sugar; include eggs and overcome perfectly. Sift dry ingreds; include to creamed combination alternately with banana, mixing nicely immediately
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8742/banana-nut-bread"},{"id":"8739","title":"Apricot Nut Bread","ingredients":"- * 3/4 cup dried apricots
- * 1 cup flour
- * 2 tsp baking powder
- * 1/4 tsp baking soda
- * 1/2 tsp salt
- * 1/2 cup sugar
- * 3/4 cup milk
- * 1 egg, marginally overwhelmed
- * 1 Tbsp grated orange peel
- * 1 Tbsp vegetable oil
- * 1/2 cup full wheat flour
- * 1 cup coarsely chopped walnuts","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Destination the apricots upon a cutting block. Sprinkle 1 T flour above them. Dip a knife into the flour and chop the apricots finely. Flour the knife from time to time to retain t
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8739/apricot-nut-bread"},{"id":"8373","title":"MOUNTAIN CAKE","ingredients":"- 6 egg yolks
- 2 c. sugar
- 1/2 c. bread crumbs
- 1 c. floor ridiculous
- 3/4 c. farina
- 1/2 tsp. baking powder
- 6 egg whites
- 1 qt. whipped product","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Independent eggs and e-book whites within just very little bowl. Fight egg yolks, include sugar bit by bit and combat. Include bread crumbs, crazy, farina, and baking powder one at
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8373/mountain-cake"},{"id":"8354","title":"SPICY CRAB CAKES","ingredients":"- 2 lg. eggs
- 1/2 lb. fresh new lump crabmeat
- 1 c. ricotta cheese
- 1 c. (4 oz.) shredded Monterey Jack
- cheese with jalapenos
- 3 tbsp. snipped chives
- 3/4 c. good professional dry bread crumbs
- 1/4 c. salad oil
- 1 (7 oz.) jar roasted purple peppers,
- 1/3 c. mayonnaise
- 1/4 cup bread crumbs. Kind heaping tablespoonfuls of crab mix into 1/4 inch","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Inside medium bowl, whisk eggs until finally mixed. Stir within just crab, cheeses, chives and thick cakes; upon sheet of waxed paper, coat cakes with staying bread crumbs. Preheat
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8354/spicy-crab-cakes"},{"id":"8352","title":"MUSHROOM PHYLLO TARTS","ingredients":"- 3/4 c. dairy bitter product
- 1 (3 oz.) pkg. product cheese, softened
- 1/4 c. dry bread crumbs
- 1 tbsp. dried dill weed
- 1/2 tsp. salt
- 1-2 tbsp. lemon juice
- 1 (4.5 oz.) jar Green Big sliced mushrooms, weary
- 1 garlic clove, minced
- 1/2 c. butter or margarine
- 8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
- 1 (4.5 oz.) jar Green Large full mushrooms, worn out","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Warmth oven to 350 concentrations. Inside of very low bowl, incorporate bitter product, product cheese, bread crumbs, dill weed, salt and lemon juice; combination very well. Stir w
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8352/mushroom-phyllo-tarts"},{"id":"8350","title":"York Peppermint Patties","ingredients":"- 1 Deal (2ˆ’1/4 teaspoons) fast paced Dry yeast
- 1/4 Cup As well as 1/2 teaspoon sugar
- 1/4 Cup Very hot water
- 1 Cup Moreover 2 Tablespoons milk
- 4 Tablespoon (1/2 adhere) butter or Margarine
- 1/2 Teaspoon Vanilla extract
- 1/8 Teaspoon Flooring mace
- 1/8 Teaspoon Floor cinnamon
- 1/8 Teaspoon Floor nutmeg
- 1 Egg, flippantly overwhelmed
- 3 3/4 Cup Allˆ’cause flour
- 2 Tablespoon Butter, melted, for glazing
- 1ˆ’1/2 to 2 hrs. Punch the dough down and knead a handful of strokes. Include and enable the dough to double in just dimensions back, 30 to 45 minutes. Punch the dough down and convert it out on to a frivolously floured appear or pastry fabric. Knead","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: The technique for producing Zwieback is relatively substitute towards that for utmost other crackers. \"Zwieback\" suggests \"two times baked.\" Initial you bake a yeast bread, aromatically flavored with nutmeg, cinnamon, va.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8350/york-peppermint-patties"},{"id":"8347","title":"Speculate Bread","ingredients":"- 1 Tablespoon Olive oil
- 6 Ounce Peeled clean horseradish chopped
- 2 Medium White onions; chopped
- 3 Tablespoon Minced jalapeno pepper
- 3 Tablespoon Minced garlic
- 1 Teaspoon Coarsely flooring black pepper
- 2 Cups Water
- 4 Cup Distilled white vinegar
- 1 Cup Molasses
- 2 Cup Dim corn syrup
- 1 Ounce Chopped anchovy fillets, fatigued
- 12 Complete cloves
- 1 Tablespoon Salt
- 1 Lemon; peeled","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Within just a medium saucepan, warm oil higher than medium warmth and include horseradish, onions, pepper and garlic. Saute right until translucent, 5 to 8 minutes. Insert all other elements. Deliver to a boil. Convert w.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8347/speculate-bread"},{"id":"8346","title":"Wicker's BBQ Sauce","ingredients":"- 1 1/4 cups water
- 4 1/2 teaspoons dry yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- 1/4 cup unsalted butter ˆ’ melted
- 4 cups unbleached allˆ’motive flour
- 1/4 cup semolina","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: (or, a different 1/4 cup allˆ’motive or bread flour) melted butter for glazing Treatment components upon the dough cycle inside your unit. Carefully deflate dough. Kind into an oblong loaf and destination inside a evenly.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8346/wickers-bbq-sauce"},{"id":"8339","title":"pepper","ingredients":"- 6 cups romaine lettuce, chopped
- 1/4 cup pink cabbage, shredded
- 1/4 cup carrot, shredded
- 4 pita breads
- 4 teaspoons shredded, refreshing parmesan","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Deliver the dressing by means of 1st dissolving the gelatin within the water. Warm the blend in just the microwave upon significant for 2 minutes or right up until it starts to speedily boil. Increase the vinegar, then w.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8339/pepper"},{"id":"8326","title":"Tootsie Rolls","ingredients":"- 35 patient Kraft caramels
- 1/4 cup water
- 1 box Nabisco Lorna Doone shortbread (in excess of 40)
- 2 ˆ’ 12 oz. baggage milk chocolate chips","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Merge the caramels with the water inside a very low pan and soften higher than reduced warmth. Room the shortbread cookies facet via facet upon an ungreased cookie sheet. Spoon a low quantity of caramel on to each and ev.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8326/tootsie-rolls"},{"id":"8322","title":"Teriyaki Sauce","ingredients":"- 1 lb. Allˆ’cause or bread flour
- 1 teas. Salt
- 1 1/2 Tbl. Dry yeast
- 1 teas. Sugar
- 1 cup Scorching milk
- 2 oz. Butter, melted","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Sift the flour and salt into a bowl and depart within just a sizzling Area. Dissolve the yeast and sugar inside incredibly hot (105 F) milk (Mˆ’Waved). Permit froth, then mixture within just the butter. Stir all the liqu.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8322/teriyaki-sauce"},{"id":"8319","title":"Mixture all elements collectively and chill.","ingredients":"- 1 can black beans exhausted
- 1 low can complete kernal corn; weary
- 1 substantial crimson bell pepper; finely diced
- 1/2 onion; finely diced
- 2 tbs fresh new cilantro; finely chopped","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Blend all components alongside one another and chill. Cut cooked chicken breasts (leftovers!) into slim strips. Pan grill flat bread (pita) upon possibly aspects right up until warm and versatile (microwave will get the .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8319/mixture-all-elements-collectively-and-chill"},{"id":"8316","title":"Taco Bell Warm Sauce","ingredients":"- 1 pound flooring beef
- 1/4 cup flour
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon dried minced onion
- 1/2 cup water","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Flat bread (pita will function) Oil for deepˆ’frying Bitter Product Shredded lettuce Shredded Cheddar/Jack cheese Diced Tomatoes Blend dried onion with water within a little bowl and allow stand for 5 minutes. Merge floo.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8316/taco-bell-warm-sauce"},{"id":"8295","title":"Stouffer's Macaroni and Cheese","ingredients":"- 6 cups cubed bread
- 1 tablespoon parsley flakes
- 3 cubes chicken bouillon
- 1/4 cup dried minced onion
- 1/2 cup dried minced celery
- 1 teaspoon thyme
- 1 teaspoon pepper
- 1/2 teaspoon sage
- 1/2 teaspoon salt","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 350 ranges. Bake bread 8 to 10 minutes. In just substantial bowl throw bread with currently being components until finally lightly protected. Retail outlet inside a air restricted container. Will maintain.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8295/stouffers-macaroni-and-cheese"},{"id":"8274","title":"Sizzler Cheese Toast","ingredients":"- 1 egg, crushed,
- 1/2 cup milk, lowfat ok
- 1 cup flour, sifted
- 1 cup dry bread crumbs
- 1ˆ’1/2 teaspoons salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 24 each and every jumbo shrimp, unˆ’cooked, peeled and deveined","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Mix egg and milk in just bowl. Preset apart. Area flour inside of bowl. Fastened apart. Incorporate getting dry substances in just bowl. Fastened apart. Dip shrimp inside of flour, then inside of egg blend, then in just .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8274/sizzler-cheese-toast"},{"id":"8273","title":"Sliced Italian Bread","ingredients":"- 1. Preheat a griddle or higher frying pan upon mediumˆ’significant.
- 2. Spread cheese combination upon bread around 1/4\" thick.
- 3. Level bread cheese aspect down upon griddle. Cook till cheese contains browned.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8273/sliced-italian-bread"},{"id":"8250","title":"Reese's Peanut Butter Cups","ingredients":"- 8 slices rye bread with caraway seeds
- 1/4 cup butter, space temp
- 1 cup 1000 Island dressing
- 1/4 pound corned beef, thinly sliced
- 1 cup sauerkraut, wellˆ’tired
- 1/2 pound Swiss cheese, shredded","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Lay out the bread slices, Spread one facet of just about every minimize with the butter, then transform them and spead the other facet flippantly with the dressing. Lay the sliced corned beef upon the dressing facet of t.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8250/reeses-peanut-butter-cups"},{"id":"8212","title":"Pita Bread","ingredients":"- 1 weighty green pepper, diced
- 1 major onion, diced
- 2 oz. (1/2 adhere) margarine
- 1 teas. garlic powder
- 1 lb. various pasta (wheels, shells, spirals, ziti)
- 1/2 lb. pepperoni ˆ’ sliced skinny ˆ’ then slash inside of 50 percent
- 8 oz. mozarella cheese (shredded)
- 1/2 lb. hamburger (browned)
- 1/2 lb. italian sausage (browned)
- 1 ˆ’ 16 oz. jar meat flavored Prego sauce","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Soften margarine above medium significant warm inside a skillet. Include onions, peppers, and garlic powder. Saute for around 4 minutes. In the meantime, cook pasta in accordance to box guidelines. Warm sauce and merge w.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8212/pita-bread"},{"id":"8161","title":"Previous Spaghetti Manufacturing unit Creamy Pesto Dressing","ingredients":"- 1 pound block of mozzarella cheese
- 2 eggs, overwhelmed
- 1/4 cup water
- 1 1/2 cups Italian bread crumbs
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2/3 cup flour
- 1/3 cup corn starch","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Slash the block of cheese lengthwise into in excess of 1/2 inch parts. Minimize each and every element inside of 50 %. Battle the eggs with water and fastened apart. Combination the bread crumbs, garlic, oregano, and bas.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8161/previous-spaghetti-manufacturing-unit-creamy-pesto-dressing"},{"id":"8139","title":"McDonald's Egg McMuffin","ingredients":"- 2 Tbls. Mayonnaise
- 2 teas. Lovable relish
- 2 teas. Minced onion
- 2 hamburger buns
- 2 sq. breaded frozen fish quantities
- 2 slices American cheese","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Combine alongside one another the mayonnaise, relish, minced onion inside a very little bowl. This will be the tartar sauce. Evenly toast the hamburger buns. Cook the fish by means of possibly baking or frying inside oil.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8139/mcdonalds-egg-mcmuffin"},{"id":"8121","title":"Marie Callender's Corn Bread","ingredients":"- 1/4 cup butter
- 1/4 cup shortening
- 1 1/4 cups allˆ’reason flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2 tablespoons ice water
- 1/2 teaspoon vinegar","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Combat collectively butter and shortening right until gentle and creamy; chill until eventually corporation. Sift collectively flour, sugar and salt within just medium bowl. Working with fork, minimize butter and shorten.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8121/marie-callenders-corn-bread"},{"id":"8109","title":"Macaroni Grill Foccacia Bread","ingredients":"- 2 Cups halfˆ’andˆ’50 percent
- 1 Tbsp. clam juice
- 2 Tbsp. dry white wine
- 3 Tbsp. butter
- 1 shallot, finely chopped
- 2 Tbsp. flour
- 4 Cups hard chopped spinach
- 1 Cup canned artichoke hearts, chopped
- 8 enormous shrimp, peeled, cleaned and chopped
- 1/8 tsp. cayenne pepper (additional to flavor)
- 1/8 tsp. recently floor black pepper
- 1/2 Cups shredded Mozzarella cheese, optional
- 3 minutes, stirring sometimes, as a result the combination does not scorch. Remove combination versus warmth, and stir within cheese, if chosen.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Within just a higher saucepan in excess of medium warmth, merge halfˆ’andˆ’50 percent, clam juice and white wine. Within just a independent saucepan, soften butter. Insert shallots and saute right until translucent. Inse.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8109/macaroni-grill-foccacia-bread"},{"id":"8087","title":"King's Hawaiian Bread","ingredients":"- 1 1/2 cups graham crackers, beaten
- 3/4 cup brown sugar
- 1 cup white sugar
- 3/4 cup butter or margarine
- 1/3 cup milk
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
- 3/4 cup peanut butter","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Put graham crackers, brown sugar, white sugar, butter and milk into a saucepan and convey it to a boil. Boil for 5 minutes. Put a layer of crackers within just a 9x13 inch pan and pour 1/2 of the blend earlier mentioned .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8087/kings-hawaiian-bread"},{"id":"8054","title":"Howard Johnson's Boston Brown Bread","ingredients":"- 1/2 cup butter
- 1/2 cup semiˆ’lovable chocolate chips
- 1/3 cup sugar
- 1 egg
- 1 tsp. vanilla
- 3/4 cup flour
- 2 tbls. cocoa powder
- 1/2 tsp. baking powder
- 3 cups vanilla ice product, a bit softened","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 325 amounts. Line 10x15 cookie sheet with wax paper & frivolously oil paper. Soften butter and choc. chips, stir and permit to great. Overcome alongside one another sugar & egg right up until faded & crea.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8054/howard-johnsons-boston-brown-bread"},{"id":"8031","title":"Concealed Valley Ranch Dressing","ingredients":"- 1 pound clean broccoli
- 1 weighty minced onion
- 3 eggs
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup incredibly hot milk
- 2 ounces crumbled Roquefort cheese
- 1/2 teaspoon Tabasco
- 1/2 teaspoon salt
- 1/2 cup dried bread crumbs","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 350 amounts. Clean broccoli, pare any challenging pores and skin in opposition to stems and lower into parts. Cook inside of salted boiling water for 10 minutes. Drain and squeeze nicely. Chop inside of f.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8031/concealed-valley-ranch-dressing"},{"id":"8018","title":"Fifty percent Moons","ingredients":"- 1ˆ’1/2 cups scorching water
- 5 teaspoons dry yeast pinch sugar
- 1/3 cup oil
- 1/2 cup sugar
- 2 1/2 teaspoons salt
- 1/4 teaspoon malt powder or syrup ˆ’ optional
- 6 cups (virtually) bread flour milk for brushing","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Area water, yeast and pinch of sugar within just bread system pan and allow stand for a handful of of minutes. Incorporate getting components within acquire provided. House gadget upon 'dough' method. Every time cycle is.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8018/fifty-percent-moons"},{"id":"7961","title":"Disney Mickey's Meatloaf","ingredients":"- 2 or 4 slices sourdough bread minimize 1 inch thick
- 1 banana
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon vanilla extract","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Oil for frying Whipped butter if most popular Maple syrup if most well-liked Relying upon the dimension of the bread slices, minimize a 1 inch pocket inside one facet of the bread cut. Slash banana in just 50 percent cro.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7961/disney-mickeys-meatloaf"},{"id":"7960","title":"Der Weinerschnitzel's Chili Sauce","ingredients":"- 2 kilos floor beef
- 1 lb flooring pork
- 1ˆ’1/2 onions, diced
- 1/8 Teaspoon garlic, granulated
- 2 cups bread crumbs, fresh new
- 2/3 cup chilly water
- 1/8 Teaspoon thyme
- 1/4 cup parsley, chopped
- 1 complete egg
- 1 Teaspoon Worcestershire sauce
- 1/8 Teaspoon salt","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Soak bread crumbs inside chilly water and established apart. Saute diced onion right up until gentle. Fastened apart and make it possible for to amazing. Preˆ’warmth oven to 350 stages. Inside of a enormous bowl, merge f.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7960/der-weinerschnitzels-chili-sauce"},{"id":"7954","title":"Cracker Barrel's Bread Pudding","ingredients":"- 2 pounds. frozen hashbrowns
- 1/2 cup melted butter
- 1 can product of chicken soup
- 1 pt. bitter product
- 1/2 cup chopped onion
- 2 cups grated cheddar
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 cups beaten cornflakes
- 1/4 cup melted butter","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: DEFROST hashbrowns. Blend up coming 7 ingr. and combination with hashbrowns. PUT all within a 3 qt. casserole. SAUTE cornflakes within just butter and sprinkle upon greatest. Protect and BAKE at 350 for over 40 min.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7954/cracker-barrels-bread-pudding"},{"id":"7919","title":"Chickˆ’Filˆ’A Chicken Nuggets","ingredients":"- 2 Cups Cooked Chicken Breast
- 1/3 Cup Finely Diced Celery
- 1 complicated boiled egg, minced
- 1/4 teaspoon Salt
- 1/2 teaspoon Sugar
- 1/4 teaspoon Recently Floor Pepper
- 1/3 Cup Cute Pickle Relish
- 2/3 ˆ’ 1 Cup Mayonnaise","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Texas Toast or Thick Minimize Sandwich Bread Boil chicken until finally extensively cooked. Remove towards water and interesting meat. You can preserve the chicken broth, seal and refrigerate no far more than a 7 days. I.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7919/chick-fil-a-chicken-nuggets"},{"id":"7903","title":"sprint of flooring black pepper","ingredients":"- 1/2 loaf french baguette or ctusty italian bread, sliced into 5ˆ’7 slices
- 1/4 tsp. garlic salt
- 2ˆ’3 sprigs italian parsley","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Inside a medium bowl, blend tomatoes, onion, garlic and basil. Include 1/2 Tbsp. of oil, vinegar, salt and pepper and blend effectively. Address bowl and refrigerate for at bare minimum an hour. Preheat broiler, slash th.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7903/sprint-of-flooring-black-pepper"},{"id":"7867","title":"Bread Bowls","ingredients":"- 1/2 thoughts of lettuce
- 1/2 bunch watercress
- 1 tiny bunch chicory
- 1/2 intellect romaine
- 2 medium tomatoes, peeled
- 2 breasts of boiled roasting chicken
- 6 strips crisp bacon
- 1 avocado
- 3 hardˆ’cooked eggs
- 2 tablespoons chopped chives
- 1/2 cup crumbled imported Roquefort cheese
- 1 cup Brown Derby Oldˆ’Shaped French Dressing (View recipe, right here)","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Slash finely lettuce, watercress, chicory and romaine and set up within salad bowl. Lower tomatoes in just fifty percent, remove seeds, cube finely, and organize above best of chopped veggies. Cube breasts of chicken and.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7867/bread-bowls"},{"id":"7866","title":"Bread and Butter Pickles","ingredients":"- 2 1/2 cups sizzling water (105ˆ’115 ranges Fahrenheit)
- 2 plans fast paced dry yeast
- 1 Tbsp. salt
- 1 Tbsp. sugar
- 2 Tbsp. oil
- 6 1/2 ˆ’ 7 1/2 cups bread flour
- 1 egg, crushed
- 1 Tbsp. milk","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Evaluate sizzling water into significant bowl. Sprinkle in just yeast; stir till dissolved. Increase salt, sugar, oil and 3 cups flour; overcome until eventually comfortable. Include sufficient excess flour to deliver a .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7866/bread-and-butter-pickles"},{"id":"7844","title":"Black Eyed Pea's Cornbread","ingredients":"- 1 cup moreover 2 tbsp. granulated sugar
- 2 cups water
- 1 pint fresh new blueberries
- 1ˆ’1/2 cups recently squeezed lemon juice (in opposition to concerning
- 10 huge lemons, together with pulp nonetheless not seeds)","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: To start with create a uncomplicated syrup as a result of combining 1 cup sugar and water within a saucepan about medium warm, stirring till the blend boils. Small the warmth and allow for the syrup to simmer for a diffe.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7844/black-eyed-peas-cornbread"},{"id":"7841","title":"Salt, to style","ingredients":"- 2 tablespoons chopped onion
- 3ˆ’quart casserole that is made up of been evenly greased or sprayed with nonstick spray. Deal with with light-weight layer of bread crumbs. Bake at 350 amounts for 20 to
- 25 minutes or until finally evenly browned.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7841/salt-to-style"},{"id":"7840","title":"Black Angus Garlic Cheese Bread","ingredients":"- 5 fat mediumˆ’sizing yellow squash
- 2 eggs, overwhelmed
- 1 cup bread crumbs in addition further more bread crumbs for topping
- 1 adhere butter or margarine
- 1/4 cup sugar","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7840/black-angus-garlic-cheese-bread"},{"id":"7839","title":"Bisquick","ingredients":"- 1 loaf french bread
- 1/2 cup butter
- 1 cup shredded jack cheese
- 1 cup shredded asiago cheese
- 1 cup mayonnaise
- 1 bunch green onions, chopped
- 2 cloves garlic, pureed","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Break french bread loaf into halves horizontally. Mixture butter, cheeses, mayonnaise, green onions and garlic within just a bowl, mixing perfectly. Spread the minimize facet of bread with spread. Bake at 350 concentrati.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7839/bisquick"},{"id":"7832","title":"Bennigan's Onion Soup","ingredients":"- 3 eggs
- 6oz. shredded monterey jack cheese
- 6 oz. shredded colby cheese
- 1ˆ’ 16 oz. box frozen chopped broccoli, thawed, fatigued and dried
- 2 1/2 ozs. bacon elements
- 1/2 oz. diced yellow onion
- 1 oz. all explanation flour","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Italian bread crumbs as required Drain thawed broccoli properly as a result of urgent throughout a strainer. Fight eggs inside of a blending bowl with a whisk until finally very well combined. Desired destination all the.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7832/bennigans-onion-soup"},{"id":"7831","title":"Benihana Shrimp Sauce","ingredients":"- 1/2 pound Enterprise white onions ˆ’ˆ’ sliced
- 1/4 cup Butter
- 2 tablespoons Corn oil
- 3 tablespoons Flour
- 1 quart Chicken broth
- 1 quart Beef broth
- 8 slices French bread Swiss cheese ˆ’ˆ’ shredded Parmesan ˆ’ˆ’ grated","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Saute onions in just butter and oil right until onions are clear, however not very well browned. The moment comfortable, convert warmth to most affordable actuality and sprinkle with flour, stirring vigorously. Pour into.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7831/benihana-shrimp-sauce"},{"id":"7814","title":"Aunt Jamima Maple Syrup","ingredients":"- 1 1/2 cup incredibly hot water
- 1 1/8 tsp. busy yeast (1 1/2 pkg)
- 2 Tbs. brown sugar
- 1 1/8 tsp. salt
- 1 cup bread flour
- 3 cups regular monthly flour
- 2 cups very hot water
- 2 Tbs. baking soda","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7814/aunt-jamima-maple-syrup"},{"id":"7805","title":"mayonnaise","ingredients":"- 1/3 cup shredded cheddar cheese
- 2 slices deli turkey breast
- 2 slices deli ham
- 2 slices tomato
- 2 tsps. bullseye barbecue sauce","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Butter one cut of bread and put butter facet down into preheated skillet, upon medium warmth. Spread the up facet of the cut with mayo. Sprinkle upon 50 percent of cheese. Warmth the turkey and ham slices in just the ide.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7805/mayonnaise"},{"id":"7743","title":"Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon","ingredients":"- 285ml / ½ pint double product or créme fraiche
- Salt and recently floor black pepper
- 1kg/2lb 3oz Jerusalem artichokes, peeled and sliced as thick as a pencil
- 2kg / 4½ lb least difficult dwell Mussels
- Salt and recently flooring black pepper","directions":"1. Gather and prep all ingredients before cooking.
2. Start with medium heat (or preheat oven if baking).
3. Add ingredients in sequence and cook until done.
4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7743/baked-jerusalem-artichokes-breadcrumbs-thyme-and-lemon"},{"id":"7740","title":"Pink Grape Pizza with Honey, Rosemary and Pecorino","ingredients":"- 310ml tepid water
- 500g white bread flour (as well as added for dusting) A generous pinch of salt","directions":"1. Gather and prep all ingredients before cooking.
2. Start with medium heat (or preheat oven if baking).
3. Add ingredients in sequence and cook until done.
4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7740/pink-grape-pizza-with-honey-rosemary-and-pecorino"},{"id":"7702","title":"Xmas Pound Pudding","ingredients":"- 500g merged dried fruit
- 100g dried dates, chopped
- 125g suet
- 125g simple flour
- 125g sugar
- 150g breadcrumbs
- 150ml milk","directions":"1. Gather and prep all ingredients before cooking.
2. Start with medium heat (or preheat oven if baking).
3. Add ingredients in sequence and cook until done.
4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7702/xmas-pound-pudding"},{"id":"7682","title":"ALMOND SHORTBREAD COOKIES","ingredients":"- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7682/almond-shortbread-cookies"},{"id":"7666","title":"IRISH SODA BREAD","ingredients":"- 3 cups all-motive flour
- 1 cup cake flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 3 tablespoons butter, softened","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7666/irish-soda-bread"},{"id":"7661","title":"CORNBREAD","ingredients":"- 2 cups yellow cornmeal
- 1 teaspoon kosher salt
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons vegetable oil","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7661/cornbread"},{"id":"7654","title":"MEDITERRANEAN OLIVE BREAD","ingredients":"- Butter, as required
- 3 cup entire-wheat flour
- 1 teaspoon salt
- 3 teaspoon dried rosemary or thyme
- 1 cup milk
- 1 cup olive oil
- 1 cup olives, pitted and coarsely chopped","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7654/mediterranean-olive-bread"},{"id":"7650","title":"BREAD PUDDING","ingredients":"- 2 tablespoons butter, melted
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon floor cinnamon
- 1 cup entire milk
- 6 slices of bread, cubed","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7650/bread-pudding"},{"id":"7635","title":"OYSTERS ROCKEFELLER","ingredients":"- 2 tablespoons refreshing parsley, chopped
- 1 cup refreshing spinach, chopped
- 2 tablespoons unseasoned bread crumbs
- 1 teaspoon Worcestershire sauce
- 2 tablespoons butter
- 1 teaspoon salt","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7635/oysters-rockefeller"},{"id":"7614","title":"FLOUNDER BAKED In just Bitter Product","ingredients":"- 4 tablespoons butter, melted
- 4 cups frozen hash browns, thawed
- 1 teaspoon scorching sauce
- 1 tablespoon paprika
- 1 cup recently grated Parmigiano-Reggiano cheese
- 1 cup all-organic bitter product
- 1 cup good bread crumbs
- Salt and recently flooring pepper to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7614/flounder-baked-in-just-bitter-product"},{"id":"7611","title":"SEAFOOD BREAD","ingredients":"- 1 cup recently grated Parmigiano-Reggiano cheese, additionally a lot more to style
- 1 teaspoon sea salt
- 4 cloves garlic, minced
- 2 teaspoons dried minced onion
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano, beaten
- 1 teaspoon dried basil, beaten
- 2 cups cottage cheese, fatigued
- 3 cups mozzarella cheese, grated
- 2 cans 6-ounce tuna, worn out
- 8 ounces refreshing button or cremini mushrooms, cleaned and sliced","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7611/seafood-bread"},{"id":"7602","title":"LAMB BURGERS","ingredients":"- 1 pound lean floor lamb
- 1 cup new bread crumbs
- 1 teaspoon salt
- 1 teaspoon flooring black pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried rosemary, crumbled
- 2 tablespoons olive oil","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7602/lamb-burgers"},{"id":"7597","title":"Jap PORK CUTLETS","ingredients":"- 2 teaspoons soy sauce
- 1 teaspoon yellow mustard
- 1 teaspoon honey
- 1 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1 cup cornstarch
- 1 cup vegetable oil
- 3 cups panko-structure bread crumbs
- Salt to flavor
- Pepper to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7597/jap-pork-cutlets"},{"id":"7594","title":"BLT SANDWICH","ingredients":"- 6 slices thick-minimize bacon
- 4 slices sandwich bread
- 4 slices tomato","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7594/blt-sandwich"},{"id":"7591","title":"CROQUE MADAME","ingredients":"- 2 tablespoons butter, softened
- 4 slices sourdough or wheat bread
- 2 teaspoons Dijon mustard
- 4 ounces Gruyère or Emmenthaler cheese, thinly sliced
- 5 ounces sliced smoked ham","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7591/croque-madame"},{"id":"7587","title":"Floor PORK AND EGGPLANT CASSEROLE","ingredients":"- 2 tablespoons peanut or more-virgin olive oil
- 6 cloves garlic, chopped
- 1 teaspoon dried thyme, beaten
- 1 tablespoon freeze-dried parsley
- 3 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- Salt and recently flooring pepper to style
- 1 cup bread crumbs
- 1 tablespoon melted butter","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7587/floor-pork-and-eggplant-casserole"},{"id":"7575","title":"MEATLOAF WITH CREAMY MUSHROOM GRAVY","ingredients":"- 1 tablespoon a lot more-virgin olive oil
- 1 teaspoon butter
- 3 cloves garlic, minced
- 1 cup carrots, peeled and grated
- 8 ounces fresh new button or cremini mushrooms, cleaned and chopped
- 1 cup dry crimson wine
- 1 cup wonderful bread crumbs
- 1 cup milk
- 3 pound lean floor beef
- 1 pound lean flooring pork
- 1 pound light Italian sausage
- 1 tablespoon freeze-dried parsley
- 1 teaspoon cute paprika
- Salt and recently flooring pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7575/meatloaf-with-creamy-mushroom-gravy"},{"id":"7572","title":"cup of shredded Cheddar","ingredients":"- 2 tablespoons milk
- 3 tablespoons dry bread crumbs
- 1 teaspoon recently floor black pepper
- 3 pound thoroughly cooked ham, floor
- 1 cup condensed Cheddar cheese soup","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7572/cup-of-shredded-cheddar"},{"id":"7563","title":"BRACIOLE","ingredients":"- 4 tablespoons additional-virgin olive oil
- Salt and recently flooring black pepper to flavor
- 3 cloves garlic, minced
- 1 cup bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 2 ounces recently grated Parmigiano-Reggiano cheese
- 1 teaspoon granulated sugar","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7563/braciole"},{"id":"7553","title":"JAMAICAN MEAT PIE CASSEROLE","ingredients":"- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons curry powder
- 2 teaspoons paprika
- Salt and recently floor black pepper to flavor
- 1 tablespoon white or white wine vinegar
- 1 cup bread crumbs
- 1 teaspoon granulated sugar, or to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7553/jamaican-meat-pie-casserole"},{"id":"7548","title":"TAMALE SPOON BREAD CASSEROLE","ingredients":"- 1 tablespoon additional-virgin olive oil
- 1 clove garlic, minced
- 1 cup cornmeal
- 1 cup water
- 2 teaspoons salt, or to flavor
- 1 tablespoon moreover 1 teaspoon chili powder
- 1 teaspoon recently floor black pepper
- 1 cup sliced, pitted ripe olives
- 2 tablespoons butter
- 1 cup grated gentle Cheddar cheese","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7548/tamale-spoon-bread-casserole"},{"id":"7539","title":"SALISBURY STEAK Inside of ONION GRAVY","ingredients":"- 1 cup dry bread crumbs
- Salt and recently flooring pepper to style
- 1 tablespoon all-cause flour
- 1 cup ketchup
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1 teaspoon composed mustard","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7539/salisbury-steak-inside-of-onion-gravy"},{"id":"7518","title":"JUICY TURKEY BURGER","ingredients":"- 2 teaspoons vegetable oil
- 1 cup shredded onion
- 3 cup bread crumbs
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon flooring mustard
- 1 teaspoon floor black pepper
- 1 teaspoon salt
- 1 cup shredded zucchini
- 1 cup mushrooms, minced
- 1 pound floor turkey","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7518/juicy-turkey-burger"},{"id":"7513","title":"TURKEY AND NOODLE CASSEROLE","ingredients":"- 1 tablespoon further-virgin olive oil
- 6 slices bacon or turkey bacon, chopped
- 1 pound white mushrooms, cleaned and sliced
- Salt and recently flooring black pepper to flavor
- 1 tablespoon dried thyme
- 1 cup dry white wine
- 2 cups chicken broth
- 1 cup weighty product
- 1 teaspoon recently grated nutmeg
- 8 ounces Gruyère cheese, grated
- 1 cup simple bread crumbs
- 2 tablespoons butter, melted","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7513/turkey-and-noodle-casserole"},{"id":"7500","title":"TURKEY CASSEROLE","ingredients":"- 2 tablespoons butter or far more-virgin olive oil
- 1 cup mayonnaise
- 3 cups milk
- 12 slices bread, crusts eliminated and torn into chunk-dimensions areas
- 4 ounces Cheddar cheese, grated","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7500/turkey-casserole"},{"id":"7499","title":"CHICKEN THIGHS Loaded WITH APRICOTS AND CHEESE","ingredients":"- 2 tablespoons olive oil
- 1 cup dried apricots, chopped
- 1 cup provolone cheese, cubed
- 3 cup panko or unseasoned bread crumbs
- 1 tablespoon chopped clean thyme","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7499/chicken-thighs-loaded-with-apricots-and-cheese"},{"id":"7483","title":"CHICKEN BUNDLES","ingredients":"- 3 tablespoons butter, melted
- Salt and recently floor black pepper to flavor
- 1 tablespoon mayonnaise
- 1 tablespoon milk
- 2 cups cooked chicken, cubed or shredded
- 1 tablespoon fresh new chives or green onion, chopped
- 1 cup bread crumbs","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7483/chicken-bundles"},{"id":"7463","title":"Crammed CHICKEN BREAST FLORENTINE","ingredients":"- 3 tablespoons much more-virgin olive oil
- 8 ounces button mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- 3 tablespoons chopped shallots
- 3 cups bread crumbs
- 4 ounces Swiss or mozzarella cheese, shredded
- 2 tablespoons dried parsley
- 1 cup chicken broth
- 1 pound deli ham, thinly sliced
- Salt and recently floor black pepper to flavor
- 4 tablespoons butter","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7463/crammed-chicken-breast-florentine"},{"id":"7443","title":"CHICKEN AND BROCCOLI CASSEROLE","ingredients":"- 1 tablespoon butter
- 1 teaspoon vegetable oil
- 1 cup fresh new button mushrooms, cleaned and chopped
- 1 pound boneless, skinless chicken breasts, lower into chunk-dimensions sections
- 2 cloves garlic, minced
- 1 cup pasteurized processed cheese spread or Velveeta, cubed
- 13.2 ounces Uncle Ben's Entire Grain Brown or Authentic Extensive Grain Organized
- 1 cup bitter product
- 1 teaspoon recently floor black pepper
- 4 ounces Cheddar cheese, shredded
- 1 cup bread crumbs or overwhelmed croutons","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7443/chicken-and-broccoli-casserole"},{"id":"7426","title":"SHRIMP AND ARTICHOKE FETTUCCINE","ingredients":"- 1 pound shrimp in just shells
- 3 cups water
- 1 teaspoon recently floor black pepper
- 8 ounces dried fettuccine or spaghetti
- 3 tablespoons a lot more-virgin olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup shrimp broth
- 1 tablespoon butter
- 1 teaspoon recently grated lemon peel
- 1 teaspoon sea salt
- 1 teaspoon recently flooring nutmeg
- 4 slices Italian region loaf bread or other hearty bread, toasted
- 1 tablespoon refreshing Italian parsley, finely chopped","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7426/shrimp-and-artichoke-fettuccine"},{"id":"7381","title":"SOUTHERN CHICKEN STEW","ingredients":"- 3 tablespoons bacon excess weight
- 2 cups water
- 1 teaspoon granulated sugar
- 1 cup dry white wine or apple juice
- 1 cup bread crumbs, toasted
- 3 tablespoons Worcestershire sauce
- Salt and recently floor black pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7381/southern-chicken-stew"},{"id":"7369","title":"GARLIC SOUP","ingredients":"- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon floor sage
- 1 teaspoon dried thyme
- 1 teaspoon flooring marjoram
- 4 slices stale bread","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7369/garlic-soup"},{"id":"7319","title":"ZUCCHINI PANCAKES","ingredients":"- 1 teaspoon moreover 1 pinch salt
- 3 cup wonderful bread crumbs
- 1 cup vegetable oil","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7319/zucchini-pancakes"},{"id":"7311","title":"GRILLED DIJON TOMATOES","ingredients":"- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 3 tablespoons melted butter
- 1 cup panko bread crumbs
- 1 cup Parmesan cheese, shredded
- 1 teaspoon olive or vegetable oil
- Paprika to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7311/grilled-dijon-tomatoes"},{"id":"7300","title":"FRIED RAVIOLI APPETIZER","ingredients":"- 1 cup panko or bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons shredded Parmesan cheese
- 2 cups vegetable oil
- 1 cup marinara sauce, warmed","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7300/fried-ravioli-appetizer"},{"id":"7247","title":"FRENCH TOAST","ingredients":"- 3 tablespoons vegetable oil
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 6 slices bread
- Butter, as expected for topping","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7247/french-toast"},{"id":"7227","title":"HAM AND CHEESE CORNBREAD","ingredients":"- 2 tablespoons butter or bacon grease
- 1 teaspoon chili powder
- 1 cup unsalted peanuts, chopped
- 1 cup milk
- 1 pound cooked ham
- 3 slices American cheese","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7227/ham-and-cheese-cornbread"},{"id":"7226","title":"BAKED MONTE CRISTO BRUNCH CASSEROLE","ingredients":"- 1 cup milk or hefty product
- 8 teaspoons butter
- 8 slices bread
- 8 teaspoons mayonnaise
- 8 slices Swiss cheese","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7226/baked-monte-cristo-brunch-casserole"},{"id":"7090","title":"Pressed Blueberry Pudding","ingredients":"- 1 qt. blueberries
- 1 c. water
- 1/2 c. sugar
- 8 slices bread
- 1/2 inch thick, inside of the backside of a sq. pan. Pour one-50 percent of the","directions":"1. Unique step: PRESSED BLUEBERRY PUDDING (Enough to Provide 8)
2. Unique step: Whipped product
3. Unique step: Put the blueberries, water, and sugar into a saucepan and boil for a
4. Unique step: couple minutes. Put 4 of the slices of bread, which need to be slice more than
5. Unique step: blueberries and the juice in excess of the bread, and put the 4 currently being","url":"https://recipe.bluelayer.org/recipe/7090/pressed-blueberry-pudding"},{"id":"7054","title":"Chocolate Bread Pudding","ingredients":"- 2 c. stale bread crumbs
- 4 c. milk
- 1 sq. unsweetened chocolate
- 1/2 c. sugar
- 2 eggs
- 1/4 tsp. salt
- 1 tsp. vanilla","directions":"1. Unique step: CHOCOLATE BREAD PUDDING (Ample to Provide 8)
2. Unique step: Soak the bread crumbs within just 3 cupfuls of the milk. Soften the chocolate in just a saucepan and insert the sugar and the getting cup of milk. Cook right up until the combination is gentle and include this to the bread and milk. Overcome the eggs and insert them. Incorporate the salt and vanilla. Pour into a buttered baking dish and bake for with regards to 45 minutes within a delicate oven. Minimize into slices and provide with challenging or custard sauce.","url":"https://recipe.bluelayer.org/recipe/7054/chocolate-bread-pudding"},{"id":"7049","title":"Pocono Pudding","ingredients":"- 3/4 c. suet
- 2 c. apples
- 2 c. stale bread crumbs
- 3 eggs
- 3/4 c. brown sugar
- 1/2 c. milk
- 1 tsp. salt
- 1/2 c. raisins","directions":"1. Unique step: POCONO PUDDING
2. Unique step: (Adequate to Provide 8)
3. Unique step: Rind and juice of 1 lemon
4. Unique step: Put the suet, apples, peeled and cored, and the bread crumbs for the duration of the foods chopper. Fight the yolks of the eggs and increase Those with the sugar, milk, salt, and grated rind and juice of the lemon. Chop the raisins and increase to the mix. Overcome the egg whites and fold such into the combination. Pour the combination into buttered molds and steam for 3 to 4 hrs. Provide with any most well-liked sauce.","url":"https://recipe.bluelayer.org/recipe/7049/pocono-pudding"},{"id":"7048","title":"Xmas Pudding","ingredients":"- 1/2 c. milk
- 1 c. beef suet
- 1/2 c. sugar
- 1/2 c. molasses
- 2 eggs
- 1 c. chopped raisins
- 1/2 c. chopped citron
- 1/2 c. chopped mad
- 1 c. flour
- 1/2 tsp. soda","directions":"1. Unique step: Xmas PUDDING
2. Unique step: (More than enough to Provide 12)
3. Unique step: 2-1/2 c. stale bread crumbs
4. Unique step: 142 / 173
5. Unique step: Soak the bread crumbs within just the milk. Energy the suet with the arms till it is creamy, and to it increase the sugar, molasses, and nicely-crushed eggs. Combination with the milk and bread crumbs, and increase the fruit and insane. Blend the dry substances and sift them into the combination. Increase the fruit juice, change into a buttered mildew, and steam for 3 hrs. Provide warm with difficult sauce","url":"https://recipe.bluelayer.org/recipe/7048/xmas-pudding"},{"id":"7047","title":"Suet-fruit Pudding","ingredients":"- 3/4 c. suet
- 2 egg yolks
- 1/4 c. milk
- 1 c. brown sugar
- 1 Tb. lemon juice
- 1/2 c. molasses
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. grated nutmeg
- 1/4 tsp. cloves","directions":"1. Unique step: SUET-FRUIT PUDDING (Ample to Provide 8)
2. Unique step: 2-1/2 stale bread crumbs
3. Unique step: Grated rind of 1 lemon
4. Unique step: 1-1/2 c. raisins
5. Unique step: Stress the suet in the course of a food items chopper or chop Quite good. Then energy it with the fingers right up until it is creamy and to it insert the bread crumbs. Overcome the egg yolks right until they are gentle and incorporate them to the suet and bread crumbs. Insert the milk. Incorporate the sugar, grated lemon rind, lemon juice, the raisins, lower into parts, the molasses, and milk. Sift with each other the","url":"https://recipe.bluelayer.org/recipe/7047/suet-fruit-pudding"},{"id":"7042","title":"Bread Pudding","ingredients":"- 1 qt. milk
- 2 c. stale bread crumbs
- 2 eggs
- 1/2 c. sugar
- 1 tsp. vanilla","directions":"1. Unique step: BREAD PUDDING
2. Unique step: (More than enough to Provide 8)
3. Unique step: Warm the milk and pour it more than the bread crumbs. Let them to soak until eventually they are delicate. Battle the eggs, include the sugar and vanilla to them, and stir this into the mix of crumbs and milk. Blend diligently, pour into a buttered baking dish, and bake inside of a delicate oven for pertaining to 45 minutes. If preferred, jelly or jam may perhaps be assisted with the bread pudding or any appealing sauce, this sort of as lemon, vanilla, or custard, could be utilized and the pudding may possibly be aided both very hot or chilly.","url":"https://recipe.bluelayer.org/recipe/7042/bread-pudding"},{"id":"7041","title":"Brown Betty","ingredients":"- 1 qt. stale bread crumbs
- 1 qt. sliced apples
- 1/2 c. brown sugar
- 1/2 c. sugar
- 1/4 tsp. nutmeg
- 1 tsp. cinnamon
- 1/4 c. butter
- 1/2 to 1 c. water","directions":"1. Unique step: the two aged and younger is Brown Betty. The style imparted by way of the apples and
2. Unique step: other substances to the bread crumbs is tasty, primarily whenever the
3. Unique step: pudding is published in accordance to the accompanying recommendations.
4. Unique step: BROWN BETTY
5. Unique step: (Adequate to Provide 8)","url":"https://recipe.bluelayer.org/recipe/7041/brown-betty"},{"id":"6943","title":"Chicken-salad Sandwiches","ingredients":"- 1 c. chilly meat
- 1 challenging-cooked egg
- 1/2 c. chopped celery
- 1 minimal onion","directions":"1. Unique step: CHICKEN-SALAD FILLING
2. Unique step: Salad dressing
3. Unique step: 38 / 173
4. Unique step: Chop all the elements amazingly high-quality, mixture collectively, and period perfectly with salt and pepper. Increase ample salad dressing to moisten nicely. Lower bread slim and spread a lower with butter and a further reduce with the sandwich combination. Issue a lettuce leaf previously mentioned this, put the 2 areas of bread collectively, slender and provide.
5. Unique step: Sizzling SANDWICHES","url":"https://recipe.bluelayer.org/recipe/6943/chicken-salad-sandwiches"},{"id":"6942","title":"Cheese-and-nut Sandwiches","ingredients":"- 1 pkg. product cheese
- 1/3 c. English walnut meats
- 4 Tb. salad dressing","directions":"1. Unique step: CHEESE-AND-NUT FILLING
2. Unique step: Mash the cheese with a spoon and increase the salad dressing. Merely in advance of developing the sandwiches, insert the nut meats, which consist of been chopped fairly
3. Unique step: 37 / 173
4. Unique step: fantastic. If this blend is put with each other and authorized to stand for any period of season prior to serving, the filling will develop dim.
5. Unique step: Slash bread thinly, butter one lower, Room filling upon the contrary reduce, put with each other, slender if most well-liked, and provide.","url":"https://recipe.bluelayer.org/recipe/6942/cheese-and-nut-sandwiches"},{"id":"6941","title":"Apricot Sandwiches","ingredients":"- 1/2 c. dried apricots
- 1/4 tsp. cinnamon
- 1/2 c. sugar
- 1 Tb. lemon juice","directions":"1. Unique step: APRICOT FILLING
2. Unique step: Clean and soak the apricots, and anytime they are appropriately softened cook them right until delicate in just exactly adequate water to continue to keep them versus burning. Put them throughout a sieve or a colander and incorporate the sugar, cinnamon, and lemon juice to the pulp. Position more than the fire and cook until finally the combination gets thick, stirring regularly to continue to keep it in opposition to warm. Fixed
3. Unique step: apart to neat.
4. Unique step: Minimize bread into slim slices, butter one cut, and spread the other of just about every few of slices with the apricot filling. Put every single 2 slices with each other and slender the edges if chosen. Provide.","url":"https://recipe.bluelayer.org/recipe/6941/apricot-sandwiches"},{"id":"6940","title":"Fruit Sandwiches","ingredients":"- 1/2 c. dates
- 1/2 c. raisins
- 1/2 c. figs
- 1 orange","directions":"1. Unique step: 35 / 173
2. Unique step: may possibly be made use of, or the dimensions may perhaps be altered to in good shape the Deliver
3. Unique step: upon hand. This sandwich may well be built with white bread, brown bread, graham
4. Unique step: bread, or complete-wheat bread.
5. Unique step: FRUIT FILLING","url":"https://recipe.bluelayer.org/recipe/6940/fruit-sandwiches"},{"id":"6939","title":"Day Sandwiches","ingredients":"- 3/4 c. dates
- 1/4 c. nut meats
- 1/2 lemon","directions":"1. Unique step: Day FILLING
2. Unique step: Clean the dates and remove the seeds. Steam them above incredibly hot water or inside a double boiler right up until they are gentle, and then mash them effectively. Squeeze the juice against the lemon, grate the yellow aspect of the rind and blend with the juice, and insert both equally to the steamed dates. Then insert the nut meats chopped fairly great.
3. Unique step: To create the sandwiches, minimize slender slices of bread and spread one reduce with butter and the corresponding lower with the day filling. Issue the 2 jointly, slim the crusts if chosen, and provide.","url":"https://recipe.bluelayer.org/recipe/6939/day-sandwiches"},{"id":"6904","title":"Lobster Croquettes","ingredients":"- 1 c. thick white sauce
- 2 eggs
- 2 c. diced lobster meat
- 1/2 tsp. salt
- 1/8 tsp. pepper","directions":"1. Unique step: LOBSTER CROQUETTES (Enough to Provide 6)
2. Unique step: Wonderful bread crumbs
3. Unique step: Plan the white sauce and let it to great. Increase one crushed egg and the lobster meat. Year with the salt and pepper. Form into croquettes, roll within just overwhelmed egg, then inside crumbs, and fry inside of deep pounds until eventually an even brown. Drain, adhere a lobster claw into the finish of each and every, and set up upon
4. Unique step: 143 / 148
5. Unique step: a platter with the claws over the exterior. Pour a medium white sauce above the contrary finishes and the facilities of the croquettes and in excess of this sprinkle the lobster coral and demanding-cooked egg yolks, which consist of been compelled all through a sieve. Within just the heart of the platter, organize a lower mound of parsley and one of the substantial claws of the lobster.","url":"https://recipe.bluelayer.org/recipe/6904/lobster-croquettes"},{"id":"6901","title":"Scalloped Lobster","ingredients":"- 1 c. lobster meat
- 1 c. medium white sauce
- 2/3 c. buttered bread crumbs
- 1 difficult-cooked egg","directions":"1. Unique step: direction, it is perfect possibly for luncheon or for evening meal.
2. Unique step: SCALLOPED LOBSTER (Adequate to Provide 6)
3. Unique step: Salt
4. Unique step: Pepper
5. Unique step: Combine the lobster with the medium white sauce. Butter a baking dish, Space fifty percent of the crumbs inside the backside, and pour more than them the lobster and white sauce. Cut the difficult-cooked egg higher than the best of the lobster, time the entire nicely with salt and pepper, and sprinkle the remainder","url":"https://recipe.bluelayer.org/recipe/6901/scalloped-lobster"},{"id":"6896","title":"Scalloped Oysters","ingredients":"- 1 c. bread crumbs
- 2 Tb. butter
- 1 c. cracker crumbs
- 1 pt. oysters
- 1 c. milk","directions":"1. Unique step: balance as a result considerably as the food items chemicals are nervous. Treatment need to be
2. Unique step: taken, Unfortunately, inside of the baking of scalloped oysters, for they are most likely
3. Unique step: to grow to be complicated if they are cooked far too extended.
4. Unique step: SCALLOPED OYSTERS (Ample to Provide 6)
5. Unique step: Salt and pepper","url":"https://recipe.bluelayer.org/recipe/6896/scalloped-oysters"},{"id":"6891","title":"Salmon Patties","ingredients":"- 2 c. finely minced salmon
- 1 c. new bread crumbs
- 1 c. thick white sauce
- 1/2 tsp. salt
- 1/8 tsp. pepper","directions":"1. Unique step: SALMON PATTIES
2. Unique step: (More than enough to Provide 8)
3. Unique step: Dry bread crumbs
4. Unique step: With the salmon, merge the clean bread crumbs and the white sauce. Period with salt and pepper. Condition into spherical patties, roll within just the dry bread crumbs, and fry in just deep excess weight or saute within shallow pounds. Provide warm with or devoid of sauce.","url":"https://recipe.bluelayer.org/recipe/6891/salmon-patties"},{"id":"6886","title":"Stuffing For Fish","ingredients":"- 1/4 c. butter
- 1/2 c. very hot water
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 tsp. onion juice
- 1 Tb. chopped parsley
- 2 c. high-quality bread crumbs
- 1/2 c. milk
- 2 c. cracker crumbs
- 1/2 tsp. salt","directions":"1. Unique step: FISH STUFFING No. 1
2. Unique step: Soften the butter within the very hot water, insert the salt, pepper, onion juice, and parsley, and pour about the crumbs. Incorporate cautiously and seek the services of to things
3. Unique step: the fish.
4. Unique step: FISH STUFFING No. 2
5. Unique step: 121 / 148","url":"https://recipe.bluelayer.org/recipe/6886/stuffing-for-fish"},{"id":"6883","title":"Turkey Hash","ingredients":"- 2 Tb. butter
- 1/2 c. coarse rye-bread crumbs
- 1 very low onion, sliced
- 2 c. finely chopped chilly turkey
- 1/2 c. finely chopped uncooked potato
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 pt. milk","directions":"1. Unique step: remaining-about turkey meat is to create it up into hash. This sort of a dish may well be
2. Unique step: employed for practically any dinner, and Though generated in accordance to the recipe below
3. Unique step: presented it will in shape the flavor of approximately each and every particular person.
4. Unique step: TURKEY HASH
5. Unique step: Soften the butter within a saucepan. After brown, increase to it the rye-bread crumbs and combine effectively. Then increase the sliced onion, chopped turkey, potato, salt, and pepper. Cook for a brief period upon greatest of the stove, stirring continually to stay clear of burning. Pour the milk previously mentioned the complete, and destination the pan inside of the oven or upon the back again of the stove. Cook slowly and gradually right until the milk is low and the hash is adequately dry to provide. Provide upon buttered toast.","url":"https://recipe.bluelayer.org/recipe/6883/turkey-hash"},{"id":"6882","title":"Chicken Croquettes","ingredients":"- 3 Tb. weight
- 1/4 c. flour
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. paprika
- 1 c. chicken stock or product
- 2 c. chilly chicken, chopped
- 1 tsp. parsley, chopped
- 1 egg","directions":"1. Unique step: 103 / 148
2. Unique step: croquettes developed in accordance to the right after recipe. The moment the components listed are merged with chicken, an primarily agreeable foods will be the consequence. If there is not enough chilly chicken to fulfill the specifications, a reduced variety of chilly veal or pork may perhaps be chopped with the chicken.
3. Unique step: CHICKEN CROQUETTES
4. Unique step: 1/4. mushrooms, chopped
5. Unique step: Fantastic bread crumbs","url":"https://recipe.bluelayer.org/recipe/6882/chicken-croquettes"},{"id":"6876","title":"Stuffing For Roast Poultry","ingredients":"- 4 c. dry bread crumbs
- 1/2 c. butter
- 1 little onion
- 1 overwhelmed egg
- 1 tsp. salt
- 1 tsp. celery salt, or 1/2 tsp. celery seed
- 1/4 tsp. powdered sage (if preferred)
- 1/4 tsp. pepper
- 3 c. cracker crumbs
- 1 lower onion (if favored)","directions":"1. Unique step: The numbers mentioned within just these types of recipes are traditionally more than enough for a fowl
2. Unique step: of normal sizing; nevertheless, for a lesser or a larger sized fowl the elements
3. Unique step: may well be lowered or enhanced appropriately.
4. Unique step: BREAD STUFFING
5. Unique step: 96 / 148","url":"https://recipe.bluelayer.org/recipe/6876/stuffing-for-roast-poultry"},{"id":"6864","title":"Filled Veal Breast","ingredients":"- 4 Tb. butter or bacon or ham excess weight
- 1/2 Tb. salt
- 1/8 Tb. pepper
- 1 Tb. celery salt
- 2 sprigs of parsley, chopped
- 1 pimiento, chopped
- 1 qt. stale bread crumbs","directions":"1. Unique step: STUFFING FOR VEAL
2. Unique step: 1-1/2 c. water
3. Unique step: Soften the weight, and to it insert the salt, pepper, celery salt, parsley, pimiento, and water. Pour this blend more than the crumbs, and merge all cautiously. Things into the opening inside of the breast. Point the meat for that reason crammed inside of a baking pan and bake in just a reasonably sizzling oven for 1 to
4. Unique step: 1-1/2 hrs.","url":"https://recipe.bluelayer.org/recipe/6864/filled-veal-breast"},{"id":"6854","title":"Rolled Steak, Or Mock Duck","ingredients":"- 1 qt. stale bread crumbs
- 1 c. stewed tomatoes
- 1 lower onion
- 1 Tb. salt
- 2 Tb. butter
- 1/4 Tb. pepper
- 1 c. very hot water","directions":"1. Unique step: STUFFING FOR ROLLED STEAK
2. Unique step: 44 / 148
3. Unique step: Mixture all alongside one another. Pile upon supreme of the broiled steak and roll the steak as a result that the edges lap about every single other and the dressing is carefully lined. Fasten with each other with skewers or tie via wrapping a twine in excess of the roll. Strips of bacon or salt pork tied to the outside the house or set with low skewers boost the style of the meat. Area in just a roasting pan and bake within a very hot oven until eventually the steak is meticulously baked. This will want not fewer than 40 minutes. Minimize into slices and provide warm.","url":"https://recipe.bluelayer.org/recipe/6854/rolled-steak-or-mock-duck"},{"id":"6853","title":"American Forcemeat Balls","ingredients":"- 1 Tb. butter
- 1 tiny onion
- 1 egg
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tb. chopped parsley
- 1/2 c. sausage meat","directions":"1. Unique step: AMERICAN FORCEMEAT BALLS
2. Unique step: 1-1/2 c. bread, with no crusts
3. Unique step: Sprint of nutmeg
4. Unique step: Soften the butter in just a saucepan and incorporate the onion finely chopped. Fry for numerous minutes above the fire. Soak the bread within water right up until effectively softened and then squeeze out all the water. Combination with the bread the egg, salt, pepper, nutmeg, parsley, and meat, and to this incorporate in addition the butter and fried onion. Kind tiny balls of this combination and saute them inside of shallow bodyweight, fry them within deep weight, or, at the time brushing them earlier mentioned with
5. Unique step: excess weight, bake them inside the oven. Spot a handful of within just each individual serving of soup.","url":"https://recipe.bluelayer.org/recipe/6853/american-forcemeat-balls"},{"id":"6852","title":"Forcemeat Balls","ingredients":"- 1/2 c. fantastic stale-bread crumbs
- 1/2 c. milk
- 2 Tb. butter
- 1/4 tsp. salt
- 2/3 c. breast of uncooked chicken or uncooked fish","directions":"1. Unique step: FORCEMEAT BALLS
2. Unique step: White of 1 egg
3. Unique step: Couple of grains of pepper
4. Unique step: Cook the bread crumbs and milk to kind a paste, and to this include the butter, overwhelmed egg white, and seasonings. Pound the chicken or fish to a pulp, or tension it in the course of a foods chopper and then for the duration of a puree strainer. Increase this to the 1st mix. Sort into minor balls. Roll within just flour and both saute or fry inside deep pounds. Provide sizzling.","url":"https://recipe.bluelayer.org/recipe/6852/forcemeat-balls"},{"id":"6825","title":"Crammed Tomatoes With Cheese Carrots","ingredients":"- 6 medium-sized tomatoes
- 4 Tb. bacon or ham body weight
- 2 Tb. chopped onion
- 1/2 c. chopped ham
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. chopped parsley","directions":"1. Unique step: with a delectable stuffing and then baked. Yellow product cheese is developed to resemble minimal carrots, and Individuals, with each other with parsley, are applied to garnish the platter within which the tomatoes are put.
2. Unique step: Loaded TOMATOES WITH CHEESE CARROTS (Enough to Provide 6)
3. Unique step: 1-1/2 c. stale bread crumbs
4. Unique step: Yellow product cheese
5. Unique step: Parsley","url":"https://recipe.bluelayer.org/recipe/6825/crammed-tomatoes-with-cheese-carrots"},{"id":"6822","title":"Creamed Vegetable Oysters","ingredients":"- 2 c. cooked vegetable oysters
- 1 c. bread crumbs","directions":"1. Unique step: SCALLOPED VEGETABLE OYSTERS (Ample to Provide 6)
2. Unique step: Salt and pepper
3. Unique step: 1-1/2 c. skinny white sauce
4. Unique step: Cook the vegetable oysters as stated within just Artwork. 103. Sprinkle a layer of crumbs inside of the backside of a properly-greased baking dish, destination a layer of the cooked vegetable oysters upon final of this, and period with salt and
5. Unique step: pepper. Space a moment layer of crumbs and the remainder of the","url":"https://recipe.bluelayer.org/recipe/6822/creamed-vegetable-oysters"},{"id":"6821","title":"Potato Croquettes","ingredients":"- 2 c. mashed potatoes
- 2 Tb. chopped parsley
- 1 Tb. onion juice
- 1 tsp. celery salt
- 2 eggs
- 2 c. mashed potato
- 1/2 tsp. celery salt
- 1 egg","directions":"1. Unique step: POTATO CROQUETTES (More than enough to Provide 6)
2. Unique step: Dry bread crumbs
3. Unique step: To the mashed potatoes, include the parsley, onion juice, and celery salt
4. Unique step: and merge adequately. Overcome the eggs marginally, e book a minor selection to be
5. Unique step: diluted with water or milk for dipping the croquettes, and include the unwind","url":"https://recipe.bluelayer.org/recipe/6821/potato-croquettes"},{"id":"6819","title":"Potatoes Au Gratin","ingredients":"- 3 c. diced cooked potatoes
- 1/2 c. grated cheese
- 1/2 c. bread crumbs","directions":"1. Unique step: potato dish is created any time potatoes are blended with cheese, bread crumbs, and a product sauce to deliver potatoes au gratin. Within addition to providing style, People components improve the food items value of the potatoes as a result that a remarkably healthier dish is the end result.
2. Unique step: POTATOES AU GRATIN (Enough to Provide 6)
3. Unique step: 1-1/2 c. slim white sauce
4. Unique step: Grease a baking dish, position 1/2 of the potatoes inside of the backside of the dish, and sprinkle earlier mentioned them 1/2 of the crumbs and then 1/2 of the cheese. Put the remainder of the potatoes inside the dish, sprinkle with the loosen up of the cheese, pour the incredibly hot white sauce above all, and House the currently being crumbs upon greatest. Preset the dish inside of a incredibly hot oven and bake till properly heated in the course of and brown upon best.","url":"https://recipe.bluelayer.org/recipe/6819/potatoes-au-gratin"},{"id":"6818","title":"Potato Patties","ingredients":"- 2 c. mashed potato
- 1 egg","directions":"1. Unique step: POTATO PATTIES
2. Unique step: (Enough to Provide 6)
3. Unique step: Great bread crumbs
4. Unique step: To the mashed potatoes that comprise been nicely knowledgeable, increase the egg and blend adequately. Condition into flat, spherical patties and roll inside of the bread crumbs. Soften pounds inside a frying pan, Room the patties within it, saute upon one facet till brown, and then transform and brown upon the other facet. Provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/6818/potato-patties"},{"id":"6816","title":"Crammed Peppers","ingredients":"- 2 Tb. ham pounds
- 1 minor chopped onion
- 1/2 tsp. salt
- 1/2 c. bread crumbs
- 1/2 c. finely chopped boiled ham
- 2 Tb. butter
- 1 onion, chopped
- 1/2 tsp. salt
- 2 c. stale bread crumbs
- 2 Tb. chopped parsley","directions":"1. Unique step: 14. The stuffing could possibly be developed of different variations of product, this kind of as areas of meat, veggies, cereals, and so forth., and as a result affords an perfect path to make the most of remaining-overs of any of Individuals meals. 2 recipes for stuffing are right here supplied, and both one could be applied with both equally
2. Unique step: Wonderful good results.
3. Unique step: To plan peppers for stuffing, clean them inside of chilly water and remove the tops as a result of slicing in close proximity to the peppers a limited length in opposition to the stem. Remove the pulp and seeds versus the within, and clean the peppers properly to deliver of course that no free seeds keep on being. Fill with the favored stuffing, House within just a shallow pan with a low total of water, and bake right up until the peppers are gentle more than enough to be pierced with a fork. The water enables the peppers to steam in the course of the very first portion of the cooking. Provide sizzling.
4. Unique step: STUFFING NO. 1
5. Unique step: (Plenty of for 6 Peppers)","url":"https://recipe.bluelayer.org/recipe/6816/crammed-peppers"},{"id":"6812","title":"Crammed Onions","ingredients":"- 6 enormous onions
- 1 c. dried bread crumbs
- 2 Tb. butter
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. celery salt
- 1/4 c. milk","directions":"1. Unique step: Crammed ONIONS
2. Unique step: (Ample to Provide 6)
3. Unique step: Peel the onions and cook them within just boiling salted water till practically smooth. Remove towards the water and acquire out the inside quantities of the onions, leaving the exterior levels within just the condition of a cup. Chop the quantities of the onions which contain been taken out and combination with the bread crumbs. Soften the butter, insert to it the chopped onion, bread crumbs, salt, pepper, and celery salt, and stir all collectively for a several minutes
4. Unique step: above the flame. Increase the milk, and if the 1/4 cupful is not adequate to deliver the stuffing damp, insert excess. Fill the onion shells with the stuffing, House within just a very hot oven, and bake until finally brown. Provide quickly.
5. Unique step: PARSNIPS AND THEIR Planning","url":"https://recipe.bluelayer.org/recipe/6812/crammed-onions"},{"id":"6801","title":"Baked Eggplant","ingredients":"- 1 medium-sized eggplant
- 2 c. dried bread crumbs
- 1/2 c. milk
- 2 tsp. salt
- 1/8 tsp. pepper
- 1 little onion, chopped
- 1 Tb. parsley
- 2 Tb. butter","directions":"1. Unique step: BAKED EGGPLANT
2. Unique step: (Enough to Provide 6)
3. Unique step: Clean the eggplant and cook within boiling water for with regards to 10 minutes. Remove versus the water, reduce off the ultimate, scoop out the contents, and chop it
4. Unique step: into very little areas. With this finely chopped pulp, incorporate the bread crumbs, milk, salt, pepper, onion, parsley, and melted butter. While the full is correctly combined, pack it into the shell of the eggplant and destination in just the oven. Bake for above 30 minutes or right up until the stuffing is appropriately cooked and the ultimate is brown. Provide warm.","url":"https://recipe.bluelayer.org/recipe/6801/baked-eggplant"},{"id":"6800","title":"Crammed Cucumbers","ingredients":"- 3 cucumbers
- 2 Tb. butter
- 1 little onion, chopped
- 1 tsp. salt
- 1 c. stewed tomatoes","directions":"1. Unique step: Filled CUCUMBERS (Enough to Provide 6)
2. Unique step: Sprint of pepper
3. Unique step: 1-1/2 c. steamed rice
4. Unique step: Bread crumbs
5. Unique step: Decide on medium-sized cucumbers, clean and peel them, and lower them inside 50 % lengthwise. Hollow out the heart as a result that the cucumbers will comprise the form of boats. Then soften the butter inside of a frying pan, increase the chopped onion, salt, and pepper, and warm jointly for a several minutes. Subsequent increase the rice, tomatoes, and enough bread crumbs to choose up any additional of humidity. Fill the cucumbers with this mix and bake till they are delicate plenty of to be very easily pierced with a fork. Throughout the initially aspect of the cooking, pour a lower selection of sizzling water into the pan in just which the cucumbers are baked. Provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/6800/crammed-cucumbers"},{"id":"6781","title":"Bean Croquettes","ingredients":"- 2 c. chilly baked beans
- 1 egg
- 1 tsp. salt","directions":"1. Unique step: to reheat them and provide them yet again as baked beans, they could be applied within just soup, salads, and sandwiches, or they could possibly be created into souffle, as described inside of Artwork. 68, or into croquettes in accordance to the accompanying recipe. Bean croquettes may perhaps be assisted simple, nevertheless they are a great deal better by way of the addition of tomato sauce.
2. Unique step: BEAN CROQUETTES (More than enough to Provide 6)
3. Unique step: 1-1/2 c. bread crumbs
4. Unique step: Milk to moisten crumbs
5. Unique step: Pinch of pepper","url":"https://recipe.bluelayer.org/recipe/6781/bean-croquettes"},{"id":"6778","title":"Lima-bean Loaf","ingredients":"- 1 c. dried Lima beans
- 2 c. bread crumbs
- 2 eggs
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. celery salt
- 2 Tb. butter","directions":"1. Unique step: LIMA-BEAN LOAF
2. Unique step: (More than enough to Provide 6)
3. Unique step: Milk to moisten crumbs
4. Unique step: Soak the beans right away and parboil them inside soda water. Pour off this water, cook right until soft in just boiling salted water, and then drain. Moisten the bread crumbs a little bit with milk, combination them with the beans, and incorporate the crushed eggs and seasoning. The moment the finish combination is effectively combined, location in just a loaf pan, dot the final with the butter, and bake within the oven right up until well browned and Very corporation. Convert out upon a platter, garnish with parsley, and provide via reducing it into slices.","url":"https://recipe.bluelayer.org/recipe/6778/lima-bean-loaf"},{"id":"6764","title":"Crammed Eggs","ingredients":"- 6 tough-cooked eggs
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. paprika
- 1/2 tsp. mustard
- 2 Tb. vinegar","directions":"1. Unique step: tough-cooked eggs, seasoning them, and then stuffing them into the whites, as is spelled out in just the recipe in this article supplied. Eggs as a result composed furthermore create a interesting large-protein dish for summer time temperature any time meat dishes
2. Unique step: fall short to enchantment to the hunger. Wafers or minimal bread-and-butter sandwiches aided with filled eggs deliver them even further beautiful.
3. Unique step: Crammed EGGS
4. Unique step: (Plenty of to Provide 6)
5. Unique step: Lower the eggs within fifty percent, possibly lengthwise or crosswise. Remove the yolks, mash them, increase to them the salt, pepper, paprika, mustard, and vinegar, and combination correctly. Fill the egg whites with the yolk combination. The eggs will be a lot additional appetizing inside visual appearance if the yolk is not packed easily again into the white nonetheless authorized to stand up approximately. The plate upon which the eggs are assisted really should be well garnished with lettuce, parsley, or celery leaves.","url":"https://recipe.bluelayer.org/recipe/6764/crammed-eggs"},{"id":"6762","title":"Puff Omelet","ingredients":"- 2 Tb. bread crumbs
- 4 Tb. milk
- 4 eggs
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 3 Tb. bodyweight","directions":"1. Unique step: dish and under no circumstances fails to attraction to these individuals who are fond of eggs.
2. Unique step: PUFF OMELET
3. Unique step: (Ample to Provide 6)
4. Unique step: Soak the bread crumbs inside of the milk. Different the yolks and whites of the eggs. Overcome the egg yolks and incorporate them to the crumbs and milk. Insert the salt and pepper. Battle the egg whites till rigid and fold them diligently into the yolk combination. Warmth the excess weight within an omelet pan or a frying pan,
5. Unique step: and While it is very hot pour the mix into it. Cook previously mentioned a incredibly gradual fire, remaining very careful not to melt away the mix, right until a knife can be slipped","url":"https://recipe.bluelayer.org/recipe/6762/puff-omelet"},{"id":"6757","title":"Cheese Sandwiches","ingredients":"- 1/4 lb. cheese
- 2 medium-sized pickles
- 1/2 pimiento
- 1/4 tsp. salt
- 1/4 tsp. paprika
- 1 Tb. flour
- 1 Tb. butter
- 1 pt. milk
- 1 c. canned corn
- 1 tsp. salt","directions":"1. Unique step: white bread and the cheese. If most popular, graham or complete-wheat bread may perhaps
2. Unique step: be employed inside stage of white bread.
3. Unique step: CHEESE SANDWICHES (Enough to Provide 6)
4. Unique step: Meat towards 1/2 doz. olives
5. Unique step: Bread","url":"https://recipe.bluelayer.org/recipe/6757/cheese-sandwiches"},{"id":"6755","title":"Tomatoes With Cheese Stuffing","ingredients":"- 6 tomatoes
- 1 c. bread crumbs
- 1 c. grated cheese
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. butter
- 1/4 c. incredibly hot water","directions":"1. Unique step: TOMATOES WITH CHEESE STUFFING (Enough to Provide 6)
2. Unique step: Decide on medium-sized tomatoes and hollow out the facilities. Incorporate the crumbs, cheese, salt, pepper, butter, and sizzling water with the pulp in opposition to the facilities of the tomatoes. Fill the tomatoes with this stuffing, location inside of
3. Unique step: a pan, and bake in just a mild oven until eventually the tomato can be pierced
4. Unique step: smoothly with a fork. Provide very hot.","url":"https://recipe.bluelayer.org/recipe/6755/tomatoes-with-cheese-stuffing"},{"id":"6754","title":"Cheese Straws","ingredients":"- 1 Tb. butter
- 2/3 c. flour
- 1 c. bread crumbs
- 1 c. grated or slash cheese
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. milk","directions":"1. Unique step: CHEESE STRAWS
2. Unique step: (Plenty of to Provide 6)
3. Unique step: Pinch of Cayenne pepper
4. Unique step: Product the butter and to it insert the flour, bread crumbs, cheese, and seasonings. Combine meticulously and insert the milk. Roll 1/4 inch thick and
5. Unique step: then slash 1/4 inch vast and 6 inches very long. Bake until eventually brown inside of a fairly very hot oven.","url":"https://recipe.bluelayer.org/recipe/6754/cheese-straws"},{"id":"6752","title":"Cheese Fondue","ingredients":"- 1 c. warm milk
- 4 eggs
- 1/2 tsp. salt","directions":"1. Unique step: CHEESE FONDUE
2. Unique step: (More than enough to Provide 6)
3. Unique step: 1 1/2 c. comfortable bread crumbs
4. Unique step: 1 1/2 c. grated cheese
5. Unique step: Merge the bread crumbs and cheese, and insert them to the incredibly hot milk, crushed egg yolks, and salt. Fold inside of the stiffly overwhelmed egg whites. Bake inside of a buttered baking dish for concerning 30 minutes inside a gentle oven. Provide","url":"https://recipe.bluelayer.org/recipe/6752/cheese-fondue"},{"id":"6751","title":"Cheese-and-macaroni Loaf","ingredients":"- 1/2 c. macaroni (inch lengths)
- 1 c. milk
- 1 c. bread crumbs
- 2 Tb. chopped green peppers
- 1 Tb. chopped onion
- 1 Tb. chopped parsley
- 2 eggs
- 2 tsp. salt
- 1/8 tsp. pepper
- 1 c. grated cheese","directions":"1. Unique step: large-protein dish that Quite commonly normally takes the spot of meat and that may possibly
2. Unique step: be aided as the primary dish inside a supper. If this mix is produced into
3. Unique step: a loaf and baked properly inside of an oblong bread pan, it could be became out upon a
4. Unique step: platter and slash into slices. Within just scenario a loaf is not most popular, it may perhaps be
5. Unique step: baked in just a baking dish and helped immediately in opposition to that. Within just possibly kind,","url":"https://recipe.bluelayer.org/recipe/6751/cheese-and-macaroni-loaf"},{"id":"6750","title":"English Monkey","ingredients":"- 1 c. bread crumbs
- 1 c. milk
- 1 Tb. butter
- 1/2 c. comfortable cheese lower into tiny areas
- 1 egg
- 1/2 tsp. salt
- 6 buttered wafers","directions":"1. Unique step: towards the kitchen area or versus a bowl upon the desk. A dish of this variety is highest sufficient if it is helped as before long as the sauce is poured higher than toast or wafers and ahead of they comprise experienced period to turn into wet. English monkey could be manufactured in accordance to the immediately after recipe and assisted for the identical functions as Welsh rarebit.
2. Unique step: ENGLISH MONKEY
3. Unique step: (Enough to Provide 6)
4. Unique step: Soak the bread crumbs inside of the milk. Soften the butter and include to it the cheese, stirring right up until the cheese is melted. Then incorporate the damp crumbs, the a little bit overwhelmed egg, and the salt. Cook for a handful of minutes and pour around wafers and provide. If most popular, toast could possibly be made use of within Space of
5. Unique step: the wafers.","url":"https://recipe.bluelayer.org/recipe/6750/english-monkey"},{"id":"6746","title":"Cheese Omelet","ingredients":"- 4 eggs
- 4 Tb. scorching water
- 1/2 tsp. salt
- 2 Tb. bread crumbs
- 1 c. grated cheese
- 1 Tb. butter","directions":"1. Unique step: should really hardly ever be assisted inside of the exact same supper inside which meat, fish, or other protein meals are assisted, however must be utilized as the primary dish of a luncheon or a gentle dinner.
2. Unique step: CHEESE OMELET
3. Unique step: (Adequate to Provide 4)
4. Unique step: Fight the egg yolks properly and increase to them the scorching water, salt, crumbs, and cheese. Fight the egg whites right up until rigid, yet not dry, and fold them meticulously into the yolk combination. Warmth the butter inside an omelet pan. Pour within the mix, brown amazingly little by little about the warm, and then level inside of the oven to cook the final. Provide at after.","url":"https://recipe.bluelayer.org/recipe/6746/cheese-omelet"},{"id":"6709","title":"Already a Genuine Cafe Recipe","ingredients":"- 3/4 cup Natural and organic Valley Salted Butter, space temperature (or choice an related butter)
- 2 tablespoons contemporary chives, minced
- 2 tablespoons contemporary basil, minced
- 2 tablespoons contemporary parsley, minced
- 1 teaspoon honey Dijon mustard
- Flooring white pepper to taste","directions":"1. Within a minor blending bowl, product alongside one another the butter, chives, basil, parsley and mustard
2. Add pepper to taste
3. Deal with the bowl and permit the spread to stand inside of a neat position for regarding 1 hour as a result the tastes can mingle
4. Combination yet again
5. Issue spread upon wax paper or parchment paper and kind into a log
6. Twist finishes of paper to seal and shop within just fridge (or freezer if not having before long ) Reduce quantities versus log as necessary
7. Thank you Organic and natural Valley! This is truly a excellent tasting growth for not basically seafood, chicken and greens, nevertheless is on top of that impressive upon breads and rolls.
8. Remember to try to remember, if you comprise or come across a recipe you believe that you'd which includes to proportion, make sure you ship it to me. Employ the service of the sort upon my website via clicking right here. I will credit you and/or your resource upon my website and inside of my e-newsletter!","url":"https://recipe.bluelayer.org/recipe/6709/already-a-genuine-cafe-recipe"},{"id":"6697","title":"€¢ Bake dressing within just shallow pans (2 inches deep - no a lot more)","ingredients":"- 1 1/2 cups diced celery
- 1/2 cup chopped onion
- 1/4 cup butter
- 1 1/2 quarts dried cubed bread (for cornbread dressing, choice cornbread for all or portion of the bread inside the recipe)
- 1 teaspoon of salt
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon black pepper
- 3/4 cup craisins (sunlight-dried cranberries)
- 1/4 cup chopped pecans, optional
- 1 cup chilly chicken broth","directions":"1. saute© the celery and onion evenly within the butter right until soft yet not browned; amazing
2. Mix in the bread and cooked greens within a huge blending bowl
3. Include the herbs, craisins, pecans and seasonings
4. Throw carefully until finally all substances are nicely merged
5. Mix in the stock a very little at a season and blend the dressing flippantly immediately after each and every addition add exactly adequate stock to deliver the dressing a little damp, neither dry nor soggy Suitable seasoning
6. Destination inside a greased baking pan and bake at 375 amounts F until eventually sizzling inside the centre (more than 1 hour)","url":"https://recipe.bluelayer.org/recipe/6697/bake-dressing-within-just-shallow-pans-2-inches-deep-no-a-lot-more"},{"id":"6690","title":"Vegetarian Pasta Recipe: Recipe versus Cafe","ingredients":"- 1 1/2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 tablespoons onion, chopped
- Salt and coarse black pepper
- 1/3 cup zucchini, lower into \"match sticks
- 1/3 cup mushrooms, sliced
- 1/4 cup tomatoes, chopped (and/or sugar snap peas) Clean basil to taste, chopped
- Refreshing parsley to taste, chopped
- 1 tablespoon clean lemon juice
- 2 tablespoon toasted pine outrageous (or other toasted mad if you favor)
- 12 ounces linguine pasta, cooked al dente'
- Shredded Parmesan cheese for garnish","directions":"1. Within a warm pan, spot the olive oil, sprinkle inside the salt and pepper, and saute© onion and garlic temporarily
2. (DO NOT Burn up GARLIC)
3. Add the match adhere zucchini and mushrooms. Cook quickly
4. Include lemon juice, basil and tomatoes, sugar snap peas if getting, and linguine pasta
5. saute© till heated adequately
6. Pour into pasta bowls and ultimate with toasted pine outrageous and Parmesan cheese
7. There you contain it! A magnificent vegetarian cafe recipe with pasta and veggies. Provide it with some crusty bread! I do at my cafe.","url":"https://recipe.bluelayer.org/recipe/6690/vegetarian-pasta-recipe-recipe-versus-cafe"},{"id":"6688","title":"Linguine Pesto Recipe: A True Cafe Recipe","ingredients":"- 2 tablespoons olive oil
- 2-4 garlic, minced good (relies upon upon your style)
- 1 low onion, peeled and diced
- Salt and coarse black pepper
- 1 very low zucchini, slice into matchsticks or coarsely grated
- 2/3 cup sliced mushrooms
- 1 chopped tomato
- 2 tablespoons clean lemon juice (or dry white wine)
- 1/4 cup toasted pine ridiculous
- 1 pound linguine pasta, cooked al dente' (in accordance to the guidelines upon the deal) Pesto sauce to style
- 2/3 cup or further (I which include additional) clean grated Parmesan cheese","directions":"1. Warm a superior skillet or saute© pan above medium warm
2. Mix in the olive oil, onions, mushrooms and salt and pepper
3. saute©' temporarily
4. Include the tomato elements and simmer for a pair minutes, then mix in the zucchini
5. Cook for more than 5 minutes upon medium large warm or till the humidity is practically long gone
6. Include the lemon juice or white wine and simmer to do away with the humidity
7. Add the cooked linguine pasta and pesto and warm cautiously
8. Pour into pasta bowls and garnish with the pine outrageous and Parmesan cheese
9. Provide this cafe pasta dish with garlic bread and a glass of high-quality Merlot","url":"https://recipe.bluelayer.org/recipe/6688/linguine-pesto-recipe-a-true-cafe-recipe"},{"id":"6682","title":"Sea Scallop Pasta Recipe","ingredients":"- 6 ounces of clarified butter
- To describe butter:
- €¢ Soften butter around Really very low heat
- €¢ Skim off what will come to the seem
- €¢ Little by little pour off the oil component into yet another container
- €¢ Discard the solids
- (ongoing upon future site)
- Correct Cafe Recipes: Foodstuff That Produced a Business
- (Web site 2 of 2)
- 1 1/2 body weight sea scallops
- 6 ounces solar-dried tomatoes (a motive why this was a key cafe recipe)
- 1 pound linguine, professional with Kosher salt
- Juice of 50 percent new lemon
- 1 teaspoon dried basil (1 tablespoon clean basil is suitable)
- 4 ounces white wine (Pinot Grigio is most straightforward for this recipe) Salt and clean black pepper
- 4-6 ounces of recently grated Parmesan cheese","directions":"1. Cook linguine as directed upon deal (al dente)
2. Drain and rinse with very hot water and hold linguine heat
3. If getting sea scallops and they are incredibly heavy, slice them in just fifty percent (or quarters) Dry the scallops upon and with paper towel
4. Heat the clarified butter inside of a high saute© pan around to some degree superior warm
5. Issue the scallops and the sunshine-dried tomatoes within the saute© pan
6. Abruptly saute©, shaking the pan at times to retain the scallops versus sticking (bear in mind, they cook suddenly)
7. While the scallops are over fifty percent performed (relating to 2 minutes for bay scallops and slash sea scallops - 3 minutes for full sea scallops) deglaze with white wine (pour wine in the vicinity of in just edges of pan) and eliminate as a result of cooking until eventually wine is almost evaporated
8. Include pasta, basil and lemon juice and cook until eventually pasta is heated all through
9. Suitable seasoning with salt and clean flooring black pepper
10. Plate and sprinkle with Parmesan cheese
11. TA-DA! You mix in a tasty Scallop Pasta dinner! Provide it with my garlic bread and a salad.","url":"https://recipe.bluelayer.org/recipe/6682/sea-scallop-pasta-recipe"},{"id":"6677","title":"English-Design and style Fish Recipe: A Most loved Cafe Recipe","ingredients":"- 2 excess weight of cod fillets reduce into 2-3 ounce sections Lemon juice, ideally contemporary or at minimum amount flash frozen Salt and pepper
- Melted butter (you may well include herbs if you drive)
- Jap bread crumbs (Panko. If unavailable at your grocery retail store, simply click upon \"panko.\" You can obtain it at this internet site. I advocate you retain some inside your pantry. It is insightful for lots of Terrific seafood and chicken recipes.)","directions":"1. Pre-warm oven to 400 levels F
2. Brush the two aspects of every single piece of fish with lemon juice and period with salt and pepper
3. Dip fish inside melted butter and then bread crumbs (Panko), carefully urgent crumbs into fish
4. Position fish upon baking pan and bake at 400 amounts until finally finished (in excess of 10 minutes for each inch thickness of fish)
5. Provide with lemon wedges and tartar sauce
6. Bravo! A seafood recipe that results in being the undertaking performed nicely!","url":"https://recipe.bluelayer.org/recipe/6677/english-design-and-style-fish-recipe-a-most-loved-cafe-recipe"},{"id":"6673","title":"Butter It Up! A Favored Cafe Recipe Pecan Chicken Recipe with Lemon Butter Perfect style and texture combos.","ingredients":"- 2 chicken breasts, tenderized
- 3/4 cup Eastern bread crumbs (\"Panko\" within grocery suppliers)
- 1/2 cup Pecan areas, chopped within foods processor
- 2 eggs, overwhelmed
- Flour
- Fresh new Lemon Herb Butter (perspective less than)","directions":"1. Tenderize chicken breasts and flatten a bit with a meat mallet consequently they are not also thick yet
2. Even\" within just thickness
3. Mix Panko bread crumbs and Pecan components within just a shallow pan (including a pie pan). Put overwhelmed eggs inside of yet another pie pan and the flour in just a 3rd pie pan
4. Dip the chicken within the flour, then within just the eggs and eventually inside the Pecan-Panko combination
5. Heat a weighty skillet or saute© pan more than medium warm
6. Add clarified butter (look at listed here) and then the 2 breasts
7. Cook chicken upon one aspect for 3-4 minutes (or right until golden brown), change around and cook until finally juices function apparent
8. Chicken is finished. Best each and every breast with lemon-herb butter!
9. To reveal butter:
10. Soften butter higher than amazingly lower heat
11. Skim off what will come to the appear
12. Slowly but surely pour off the oil element into a further container
13. Discard the solids
14. 1 pound smooth butter
15. 1 1/2 lemons, zested and juiced
16. 1 tablespoon new thyme
17. 2 teaspoons refreshing parsley, chopped (or 3/4 teaspoon dried parsley)
18. Recommendations for Lemon Herb Butter:
19. Merge all components inside of food items processor or with a mixer
20. That's it! Gooood process!","url":"https://recipe.bluelayer.org/recipe/6673/butter-it-up-a-favored-cafe-recipe-pecan-chicken-recipe-with-lemon-butter-perfect-style-and-texture-combos"},{"id":"6656","title":"Santa Fe\" Sandwich Recipe","ingredients":"- 12-16 ounces of cooked, thinly sliced chicken breast
- 4 tablespoons crimson peppers, roasted
- 8 tablespoons onions, grilled
- 4 slices Pepper Jack cheese
- 8 slices of bread, your selection","directions":"1. Position 1 lower of buttered bread upon a grill or within just a skillet
2. Final with 4 ounces of chicken breast, 1 tablespoon of roasted purple peppers
3. 2 tablespoons grilled onions and 1 cut of Pepper Jack cheese
4. Final with a different reduce of buttered bread
5. Cook right up until bread is golden brown and change in excess of
6. Grill right up until bread is golden brown and substances in between bread slices is scorching
7. BRAVO!","url":"https://recipe.bluelayer.org/recipe/6656/santa-fe-sandwich-recipe"},{"id":"6655","title":"Meatloaf Recipe","ingredients":"- 2 fat flooring chuck (not floor beef)
- 4 ounces onions, finely chopped
- 3 ounces Worcestershire sauce
- 3 ounces ketchup
- 2 cups tender bread crumbs
- 3 eggs, crushed
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2-4 slices bacon (medium to thick slice favored)","directions":"1. Mix in and meticulously mix in all elements getting mindful to combine flippantly (blending as well vigorously will induce the meatloaf to be difficult)
2. Style one or 2 meat loaves and desired destination within just one or 2 loaf pans
3. Ultimate each individual loaf with 2 slices of bacon
4. Bake within just 350 amount oven for relating to one hour and 10 minutes
5. Drain off pounds
6. Permit sit numerous minutes right before reducing or refrigerate and minimize chilly
7. (To reheat: spot slices inside of protected skillet with a minimal chicken or beef stock above minimal warm until eventually sizzling. Microwaving not highly recommended.)
8. You're previously organized to provide it with some potatoes (mashed or differently) and greens
9. Any meatloaf getting can be made use of within just soup or spaghetti sauce or upon sandwiches (moreover liked by means of my people - look at here).
10. My Sandwich Recipe:","url":"https://recipe.bluelayer.org/recipe/6655/meatloaf-recipe"},{"id":"6650","title":"One of My Cafe Salmon and Bread Salad Recipe","ingredients":"- One loaf of thick, white sandwich bread
- One demanding-cooked egg
- 1/2 onion, diced
- Butter
- 1 cup celery, chopped
- 2 1/2 cups mayonnaise
- One 16 ounce can or packaged salmon, ideally wild Alaskan (or albacore tuna) Refreshing parsley
- One cucumber
- Lemon slices","directions":"1. Butter all slices of bread and slender off the crusts (employ the crusts to feed the birds or to deliver bread pudding)
2. Dice every cut of bread
3. Blend bread, onion and chopped egg inside of a huge bowl and refrigerate right away
4. Following early morning: mix in with one cup chopped celery, 2 1/2 cups mayonnaise and one 16 ounce can of salmon (or tuna) (Do not crush bread or stir way too demanding.)
5. Garnish with parsley and sliced cucumber and exceptionally thinly sliced lemon
6. That's it. A deliciously straightforward cafe seafood salad recipe! Appreciate!","url":"https://recipe.bluelayer.org/recipe/6650/one-of-my-cafe-salmon-and-bread-salad-recipe"},{"id":"6643","title":"Vegetable Barley Soup Recipe","ingredients":"- 1 l/2 tablespoons olive oil
- 1 cup chopped onions
- 1 l/2 teaspoon contemporary, chopped garlic
- 1/4 teaspoon dried thyme or 1/2 entire department refreshing thyme
- 1/4 bay leaf
- 1 pound white mushrooms, cleaned and quartered (To fresh new mushrooms: slim stems and wipe caps with a soaked
- Paper towel. Do not clean beneath water )
- L/4 cup barley, raw
- 2 stalks chopped celery
- 2 significant sliced carrots
- 6 cups of chicken stock Salt and black pepper Sprint of nutmeg
- 1 tablespoon chopped parsley
- Option: garnish with chopped green onion","directions":"1. Destination oil inside a enormous soup pot more than reduced heat
2. Mix in onions and cook previously mentioned lower warm 10 minutes or until finally wilted
3. If taking dried thyme, crush it to launch the taste, and include with the garlic and bay leaf
4. Add the mushrooms and cook for 20 minutes higher than medium heat, stirring
5. Add the barley, celery, carrots and broth
6. Deliver to a boil, get rid of warm to medium-small and simmer 25-30 minutes or till greens and barley are comfortable, skimming any foam that rises to the best
7. Remove thyme department and bay leaf
8. Time to style with salt, pepper and nutmeg
9. Stir within just the parsley specifically ahead of serving the soup
10. Ladle the soup into your soup bowls and if you which includes, garnish with green onions
11. If you including a thicker soup, boost barley to 1/2 cup and add even more carrots.
12. This vegetable barley soup recipe is perfect after aided with my Evening meal Rolls, or Bran
13. Muffins, or Cornbread.","url":"https://recipe.bluelayer.org/recipe/6643/vegetable-barley-soup-recipe"},{"id":"6638","title":"Garlic Bread Recipe","ingredients":"- 1 loaf of Really superior French Bread
- 1/2 pound (2 cubes) of butter
- 4-8 cloves of new minced garlic (based upon how significantly garlic style you desire - I hire 4 medium measurement cloves for each dice of butter)
- Optional: Contemporary chopped parsley (I which includes this option)
- I need you to do oneself and your relatives and buddies a want ( and a \"taste\" ). Go through my post upon a garlic drive. (Indeed, I understand ..you are occupied. Consequently is all people, however this written content might help save you year AND enhance your physical fitness and that of your family members.)
- No garlic thrust? Ok, listed here is what you require to do:
- €¢ Vacation spot the garlic cloves upon a slicing board.
- €¢ Stage the flat facet of a enormous knife upon the garlic cloves and strike the flat facet of the knife with your hand. The pores and skin will drop off, allowing for you to mince the fresh new garlic effortlessly.","directions":"1. Soften the butter in excess of lower warm (i.e., slowly but surely)
2. Despite the fact that the butter is melting, peel the garlic cloves and mince
3. Add your minced garlic to the butter and depart upon rather reduced heat for more than 3 minutes (do Not burn up the garlic or butter)
4. Pour the butter/garlic mix all through a minor sieve pushing upon the garlic with a spoon to extract all the juice (watch the write-up: \"Garlic Push\" .)
5. Minimize the French bread the extended route for the duration of the center of the loaf
6. Spoon or brush the garlic butter on to either aspects (be generous) and put the loaf back again with each other
7. Wrap the loaf in just foil and warm inside a 325 stage F oven right until warmed all the route during
8. Oh! At this time I'm hungry! Fantastic activity, mates!","url":"https://recipe.bluelayer.org/recipe/6638/garlic-bread-recipe"},{"id":"6636","title":"My Cafe Recipe for Cornbread","ingredients":"- 2 l/2 cups flour, stirred
- 1 1/2 cups cornmeal
- 2/3 cup sugar
- 1 tablespoons + 1 teaspoon baking powder (4 teaspoons)
- 1 teaspoon salt
- 2 cups buttermilk
- 2 overwhelmed eggs
- 5 tablespoons + 1 teaspoon melted butter","directions":"1. Preheat oven to 400 levels F
2. Grease baking pan or muffin pan (or employ the service of muffin paper liners)
3. Inside a major bowl, mix flour, cornmeal, sugar, baking powder and salt and mixture
4. Within a minor bowl, mix buttermilk, eggs and butter; stir into dry substances
5. Do not around mixture or texture will not be directly
6. Pour into greased pan or scoop into greased or paper included muffin pan filling 2/3 finish Bake 16-18 minutes for muffins and pertaining to 25-30 minutes if employing a 9 X 13 inch pan or until finally toothpick added within just the centre arrives out fresh
7. Monitor doneness at the earliest prompt season as ovens selection inside temperature. I seek the services of a forged iron cornbread pan as soon as creating this recipe at home. I take pleasure in it.","url":"https://recipe.bluelayer.org/recipe/6636/my-cafe-recipe-for-cornbread"},{"id":"6635","title":"Blueberry Cornbread Muffin Recipe","ingredients":"- 2 1/2 cups of flour, stirred
- 1 1/2 cups of cornmeal
- 2/3 cup of sugar
- 1 1/3 tablespoons of baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 overwhelmed eggs
- 1/3 pound of melted butter
- 3 cups of clean or frozen blueberries","directions":"1. Preheat your oven to 400 stages F (look at notice less than) Grease muffin pan or employ paper liners
2. In just a higher bowl, mix flour, cornmeal, sugar, baking powder and salt and combination the components
3. Inside a smaller sized bowl, mix buttermilk, eggs and butter and then stir this into the dry components inside the heavy bowl (do not above combination or the texture will not be directly)
4. Carefully fold inside blueberries
5. Scoop batter into your muffin pan
6. Bake 20-25 minutes or till a toothpick added within the centre arrives out \"contemporary
7. Usually mix in your oven preheated to the ideal temperature or your muffins will not bake the right way. Watch doneness at the earliest prompt year as ovens could possibly array inside of temperature.
8. Suggestion: Although I evaluate flour I spoon it flippantly into a dry measuring cup and position it with a spatula
9. Or the again of a knife. Much too, if a recipe calls for sifting lots of dry elements you can basically put all the components within just a bowl and stir with a whisk.","url":"https://recipe.bluelayer.org/recipe/6635/blueberry-cornbread-muffin-recipe"},{"id":"6633","title":"Banana Nut Bread Recipe","ingredients":"- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 3 Really ripe bananas, mashed
- 3 tablespoons buttermilk
- 1 teaspoon baking soda
- 2 cups unbleached all-cause flour
- 1/2 cup chopped walnuts","directions":"1. Pre-heat oven to 325 amounts F
2. Product shortening and sugar within just a blending bowl
3. Add eggs, then add mashed bananas and then the buttermilk
4. Include soda and flour and combine nicely
5. Stir in just walnuts
6. Pour into a greased loaf pan
7. Bake little by little for one hour or right up until toothpick added will come out new
8. Permit stand 15 minutes right before getting rid of bread towards pan
9. Cut and Take pleasure in!","url":"https://recipe.bluelayer.org/recipe/6633/banana-nut-bread-recipe"},{"id":"6630","title":"Sourdough Breakfast Sandwich","ingredients":"- 2 slices sourdough bread
- 1 1/2 teaspoons each individual of butter and peanut oil or vegetable oil
- 2 tablespoons chopped onions
- 2 tablespoons chopped green peppers
- 2 tablespoons sliced mushrooms
- 2 eggs
- 1-2 slices Cheddar cheese
- Butter","directions":"1. Butter sourdough bread and grill within just a pan or upon a griddle previously mentioned reduced heat right until golden brown
2. Heat butter or oil earlier mentioned small heat inside of an skillet
3. Although the pan is heating, beat the eggs inside a lower bowl with a cord whip right up until put together however not frothy
4. The moment bodyweight within just skillet is very hot ample to sizzle a reduce of water, add veggies and saute© right up until mushrooms finish furnishing off dampness, stirring or shaking the pan from time to time
5. Pour inside the overwhelmed eggs and allow sit upon warm right until eggs commence to cook more than the edges
6. Stir the eggs at times with a rubber spatula right up until eggs are cooked nonetheless nonetheless smooth and soaked
7. (don't fail to remember to read through my posting upon \"How To Cook An Egg.\" Ultimate mix with cheese and address quickly to soften
8. Area upon grilled sourdough bread, reduce corner to corner and plate","url":"https://recipe.bluelayer.org/recipe/6630/sourdough-breakfast-sandwich"},{"id":"6629","title":"Sausage, Bacon or Ham Breakfast Sandwich","ingredients":"- 4 bagels, grilled or toasted (as a superb choice, hire my biscuits! Or you can in addition exactly toast or grill your flavorite bread.)
- 4 sausage patties, cooked (or 8 sections of organic bacon or 4 slices of perfect ham)
- 1 1/2 teaspoons just about every of butter and peanut oil or vegetable oil
- 4 eggs, scrambled (Read through my report, \"How To Cook An Egg\") 4 slices accurate Cheddar cheese
- 4 tomato slices
- Butter","directions":"1. Warm a skillet in excess of medium warm and fry the sausage patties (or your meat option)
2. Though the sausage is cooking, toast or grill bagels (or bread or biscuits), butter them and hold hot
3. Heat the butter and oil previously mentioned reduced warm within a 10 inch skillet
4. Though the pan is heating, overcome the eggs in just a blending bowl right up until put together nonetheless not frothy
5. While the weight is scorching sufficient to sizzle a shed of water, pour within the eggs
6. Cook above small heat, lifting the cooked egg consequently that the raw egg can operate under
7. With a rubber spatula, lower the scrambled eggs into 4 elements around the dimensions of the bagels and Area the scrambled egg upon the backside of each individual toasted bagel (or bread preference); then top with sausage patties (or answer meat), cheese and tomato slices
8. Space ultimate of bagel (or selection bread) upon every sandwich
9. Provide with refreshing fruit or breakfast potatoes
10. How above this, buddies? Freeze affected person sandwiches (at the time cooled) for a easy, delectable breakfast While you are brief upon period!
11. To freeze: Wrap inside plastic wrap and then point within a sealable freezer bag. To heat: Microwave a frozen sandwich for 2 minutes or until eventually very hot.","url":"https://recipe.bluelayer.org/recipe/6629/sausage-bacon-or-ham-breakfast-sandwich"},{"id":"6625","title":"French Toast With Strawberry Butter","ingredients":"- For Strawberry Butter
- 1 pound butter, softened
- 1/4 cup Strawberry Jam","directions":"1. Combine all elements right until effectively put together
2. Condition into a log 2 inches within diameter and chill till geared up to hire
3. 40 slices French bread slices, 1/4 inch thick every single
4. 11/2 cups Strawberry Jam
5. 2 quarts milk
6. 12 eggs
7. Spread bread slices with jelly and deliver 20 sandwiches
8. Organize in just lodge pan
9. Blend milk and eggs, and pour higher than sandwiches. Enable soak 1 hour.
10. Greatest Cooking Guidance:
11. Warm butter in just a frying pan or upon grill as expected
12. Cook sandwiches upon both equally facets right up until brown
13. Filth with powdered sugar and best with 1/2-inch thick slices of Strawberry Butter
14. Garnish with refreshing fruit and Take pleasure in!","url":"https://recipe.bluelayer.org/recipe/6625/french-toast-with-strawberry-butter"},{"id":"6624","title":"French Toast","ingredients":"- 25 eggs
- 1 teaspoon vanilla
- 1 quart whipping product
- 1 cup honey
- 1 teaspoon nutmeg
- 32 slices French bread","directions":"1. Blend initial 5 components
2. Soak bread within egg blend upon sheet pans
3. Bake inside of 400 amount oven for 15 minutes or till brown
4. Following baking 5 minutes, brush with melted butter","url":"https://recipe.bluelayer.org/recipe/6624/french-toast"},{"id":"6622","title":"Sausage & Cheese Strata","ingredients":"- 10 cups French bread cubes (1/2-3/4 inch areas)
- 3/4 pound cooked sausage (your selection) reduce into 3/4 inch parts
- 3 to 4 ounces saute©ed mushrooms, tired
- 1 1/2 cups cheddar cheese (6 ounces shredded)
- 1 cup Pepper Jack cheese (4 ounces shredded)
- 7 crushed eggs
- 3 1/2 cups milk
- 4 to 6 ounces chopped crimson and green onions
- 1 teaspoon dry mustard salt and black pepper","directions":"1. Divide 50 percent the bread cubes among 2 greased 2 quart baking dishes
2. Final with sausage and mushrooms
3. Sprinkle with cheeses, then the being bread
4. Mix in eggs, milk, onions, mustard, 1/2 teaspoon salt,
5. 1/4 teaspoon black pepper within a major bowl
6. Pour egg mix previously mentioned levels inside baking dishes and include
7. Refrigerate for 2 to 48 hrs (will not have an impact on excellent)
8. To serve..bake found out inside a 325 diploma oven for 50-55 minutes (or until finally a knife added around the centre will come out \"fresh\")
9. Make it possible for stand in excess of 10 minutes prior to serving","url":"https://recipe.bluelayer.org/recipe/6622/sausage-cheese-strata"},{"id":"6608","title":"Monkey Bread","ingredients":"• 1/2 cup Pecans
• 3 can Biscuits
• 1 tsp Cinnamon
• 1 Adhere of butter
• 1/2 cup Sugar
• 1 cup Brown sugar","directions":"1. Space pecans inside of backside of Bundt pan. Mix cinnamon and sugar. Cut just about every biscuit into quarters and roll inside of sugar mix.
2. Stack biscuitsp inside of pan. Mix butter and brown sugar. Pour earlier mentioned biscuits. Bake 30-40 minutes at 350.","url":"https://recipe.bluelayer.org/recipe/6608/monkey-bread"},{"id":"6606","title":"Amy's Cornbread","ingredients":"• 1 package Frozen brocoli
• 1 Med. onion
• 2 cup Grated chedder sharp cheese 1
• Box jiffy cornbread mix","directions":"1. Bake inside glass pan for 25-30 minutes at 400 stage.","url":"https://recipe.bluelayer.org/recipe/6606/amys-cornbread"},{"id":"6605","title":"Poppy Seed Bread","ingredients":"• 1 Box of yellow cake mix
• 1/2 cup Cooking sherry
• 4 Eggs 1
• Minimal vanilla inst. pudding
• 1 cup Oil
• 1/4 cup Poppy seed
• 8 oz Bitter cream","directions":"1. Mix all and add very well. Put inside 3 minor floured pans. Cook 325 degrees 1 hour.","url":"https://recipe.bluelayer.org/recipe/6605/poppy-seed-bread"},{"id":"6604","title":"MISSISSIPPI CORNBREAD ROBERT Types: Breads","ingredients":"• 2 cup Stoneground white cornmeal 2
• Enormous eggs
• 1 tsp Baking soda
• 2 cup Buttermilk
• 1 tsp Salt
• 1/3 cup Bacon drippings or Crisco","directions":"1. Preheat oven to 450°F Place bacon drippings or Crisco in just 9-inch forged iron skillet. Warmth skillet inside of oven until finally body weight is smalloking hot, although scheduling batter.
2. (This should really choose no extra than 5-10 minutes.) Diligently mix cornmeal, baking soda, and salt inside medium bowl.
3. Cover eggs and buttermilk all at the moment. Combine carefully, employing twine whisk. Slowly but surely pour all still 1 tablespoon of incredibly hot excess weight into batter, proceeding to beat instantly with whisk to contain pounds.
4. Switch skillet in the vicinity of to coat facetsp and backside correctly with currently being bodyweight.
5. Pour batter into skillet. Bake on ultimate rack of oven for 25-30 minutes, or until supreme of cornbread is business.
6. Switch cornbread on to plate and slip back again into skillet upside-down. Return to oven for 5 minutes.
7. Turn out on to rack, slice into 6 wedges and serve quickly.","url":"https://recipe.bluelayer.org/recipe/6604/mississippi-cornbread-robert-types-breads"},{"id":"6602","title":"Cherry cheddar bread","ingredients":"• 2 1/2 cup Flour
• 1 1/4 cup Milk
• 1/2 cup Sugar
• 1 Egg, beaten
• 1/2 cup Brown sugar, packed
• 3 tbsp Oil
• 3 tsp Baking powder
• 1 1/4 cup Lovable cherries, frozen
• 1 tsp Salt
• 1 1/4 cup Cheddar cheese, shredded","directions":"1. Mix flour, sugar, brown sugar, baking powder and salt. Add milk, egg and oil; pour about dry elementsp and stir precisely ample to dampen.
2. Carefully fold in just cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2 3/4 inch loaf pan. Bake at 350°F 55-65 minutes or till wood decide on added in close proximity to heart will come out fresh new.
3. Cool on rack 10 minutes; remove in opput to pan. Neat extensively right before serving. Serve at house temperature, or toasted.","url":"https://recipe.bluelayer.org/recipe/6602/cherry-cheddar-bread"},{"id":"6601","title":"Banana And Mango Bread","ingredients":"• 1 cup Butter
• 1/4 tsp Grated Clean Nutmeg
• 1 1/4 cup Packed Brown Sugar
• 1 1/2 cup Mashed Ripe Bananas
• 3 Eggs 1
• Low Ripe Mango
• 3 cup Self-escalating flour
• 1 cup Golden Raisins
• 1/2 tsp Salt
• 1/2 cup Cutped Walnuts
• 1/2 tsp Cinnamon","directions":"1. The recipe claims to retain the services of self-expanding cake/pastry flour and the minimal ripe mango really should be peeled and pureed.
2. Inside a bowl, cream the butter with sugar until finally fluffy; beat in just eggs, one at a season, until served.
3. In just yet another bowl, mix self-expanding flour with salt, cinnamon and nutmeg. Add mashed bananas with mango puree.
4. Mix the dry elementsp and banana mix, alternately, into the creamed mix until batter is particularly mixed; fold in just raisins and mad.
5. Pour batter into 2 greased 8 1/2 as a result of 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until finally cake tester added inside of the heart exams completed.
6. Go away inside pan for 10 minutes; remove kind loaf pans and allow amazing on racks. Generates 2 loaves.
7. Towards The Gazette, 91/02/13.","url":"https://recipe.bluelayer.org/recipe/6601/banana-and-mango-bread"},{"id":"6600","title":"The Rest Producer","ingredients":"• 1 cup Rice 1
• French bread loaf
• 36 Oysters
• 1 Butter, seasoning","directions":"1. Boil the rice and continue to keep very hot and dry. Slice off the best crust of the bread. Hollow out the in.
2. Fry the oysters. Butter the inside of of the loaf nicely and point inside the oven to brown. Fill with the hot fried oysters.
3. The final of the loaf of bread may perhaps be buttered, toasted and puted on the oysters to maintain the warm, while the oysters continue being additional crispy if aided found out.
4. Serve on a platter with hot boiled rice which is experienced, dotted with butter, and garnished with minced parsley and paprika.
5. Produce: 6 servings. Take note: A finely minced clove of garlicup could be made use of to taste the butter.
6. Against Rice, 200 Mouth watering Tactics to Serve It","url":"https://recipe.bluelayer.org/recipe/6600/the-rest-producer"},{"id":"6599","title":"Smackin Cracklin Cornbread","ingredients":"• 2 cup Self-expanding corn evening meal
• 1 1/2 cup Buttermilk
• 1 tsp Sugar
• 1 tbsp Flour
• 1/4 tsp Salt
• 2 tsp Melted butter
• 1 1/2 cup Crackers
• 1 1/2 cup Cracklins","directions":"1. Mix all componentsp properly. Style into 2 pones. Put much more shortening or drippings on best. Bake at 450 degrees for 20 minutes.
2. You could employ the service of a separated iron skillet or cornstick pan. Pretty much, you can seek the services of a month-to-month on skillet if that's all you comprise.","url":"https://recipe.bluelayer.org/recipe/6599/smackin-cracklin-cornbread"},{"id":"6597","title":"Oatmeal Bread","ingredients":"• 3 1/2 cup Water
• 2 tbsp Salt
• 1/2 cup Margarine
• 4 Eggs
• 1/2 cup Honey
• 1/2 cup Wheat germ
• 5 1/2 cup White flour
• 1/2 cup Cornmeal
• 4 cup Rolled oats
• 4 1/2 cup Wheat flour
• 4 package Yeast","directions":"1. Warm water, margarine, and honey to 120f (48c). Add white flour, oats, yeast, salt, and eggs. Fight inside of mixer for 3 minutes.
2. Cover being components, fight at high pace 3-4 minutes until eventually rigid dough. Knead on floured board til gentle & not sticky.
3. Place in just greased bowl, transform about, cover, and allow add 45 minutes til doubled. Punch down, reduce into even quantities, roll out lightly to 3/8\" thickness.
4. Roll which includes a jelly roll, pinch down finishes, fold finishes underneath, & stage inside greased pans.
5. Cover and allow add 1 hour til doubled. Bake at 375f for 40 minutes, amazing on twine racks, serve. Would make 4 enormous loaves.","url":"https://recipe.bluelayer.org/recipe/6597/oatmeal-bread"},{"id":"6595","title":"Soiled RICE Groups: Breads, Cajun","ingredients":"• 2 tbsp Chicken bodyweight
• 1 tsp Black pepper
• 1/2 lb Chicken gizzards
• 2 tsp Paprika
• 1/4 lb Floor pork
• 1 tsp Dry mustard
• 1 Bay leaves
• 1 tsp Cumin
• 1 Yellow onions
• 1/2 tsp Thyme
• 1 1/2 Celery stalks
• 1/2 tsp Oregano
• 1/2 Bell peppers, green
• 2 tbsp Butter
• 1 Garlicup cloves
• 2 cup Pork stock
• 1 tsp Tabasco sauce
• 1/2 lb Chicken livers
• 1 tsp Salt
• 1 cup Rice","directions":"1. Mince onion, bell pepper, celery and garlic. Grind livers and gizzards. Place pounds, gizzards, pork and bay leaves in just heavy hefty skillet higher than higher warm; cook until eventually meat is cautiously browned, concerning 6 minutes, stirring from time to time.
2. Stir inside of the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir correctly, scraping pan backside properly.
3. Cover the butter and stir until eventually melted. Avert warm to medium and cook over 8 minutes, stirring often and scraping pan backside properly.
4. Cover the stock or water and stir until any mix sticking to the pan backside arrives unfastened; cook about 8 minutes around significant warmth, stirring the moment.
5. Then stir in the chicken livers and cook over 2 minutes. Add the rice and stir meticulously; cover pan and switch warmth to fairly smallall; cook regarding 5 minutes.
6. Remove versus warm and depart lined until rice is soft, concerning 10 minutes. Remove bay leaves and serve instantly.
7. Resource: Chef Paul Prudhomme, Louisiana Kitchen area.","url":"https://recipe.bluelayer.org/recipe/6595/soiled-rice-groups-breads-cajun"},{"id":"6594","title":"Shirley's Nut Bread","ingredients":"• 2 cup Boiling water 2
• Eggs
• 1 cup Raisins
• 2 tsp Vanilla
• 2 tsp Baking soda
• 4 cup Flour
• 1 cup Oleo (2 sticks)
• 3/4 cup Cutped insane
• 2 cup Sugar","directions":"1. Boil 2 cups water, add 1 c. raisins and 2 t. baking soda. Allow cool. In just a weighty bowl, mix 2 sticks of oleo, 2 c.
2. sugar, 2 eggs and 2 t. vanilla. Alternately add 4 c. flour and butter mix to the raisin mix. Add mad.
3. Bake at 325* for l hour inside of greased loaf pans. Helps make 2 loaves. Perfect with butter or sprinkled with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/6594/shirleys-nut-bread"},{"id":"6593","title":"Boston Brown Bread","ingredients":"• 1/2 cup Rye supper or Undeniable flour
• 1/2 tsp Salt
• 1/2 cup Corn Supper
• 3/8 cup Molasses
• 1/2 cup Coarse entire wheat flour
• 1 cup Bitter milk
• 1 tsp Baking Soda
• 1/2 cup Seedless Raisins","directions":"1. Combine dry elementsp and stir in molasses and bitter milk. (To deliver bitter milk, add 1 T Vinegar to 1 cup adorable milk).
2. Grease 2 #2 tin cans and level rings of waxed paper in bottoms. Divide batter lightly among the 2 cans, and cover with aluminum foil.
3. Place in just lined kettle of boiling water, deliver water fifty percent direction up facetsp of cans, and boil for 2 several hours.
4. Though geared up to serve, unmold as a result of functioning knife about in just of can and shaking out on to plate.
5. Cut thinly and serve with Boston Baked Beans.","url":"https://recipe.bluelayer.org/recipe/6593/boston-brown-bread"},{"id":"6586","title":"Bitter Product Brittlebread","ingredients":"• 2 3/4 cup All-cause flour
• 1 cup Bitter cream
• 1/4 cup Sugar
• 2 tbsp Creole seasoning
• 1/2 tsp Baking soda
• 2 tbsp Kosher salt for sprinkling
• 1/2 cup Butter","directions":"1. Preheat the oven to 400°F. Sift alongside one another the flour, sugar, salt, and baking soda into a bowl or food items processor.
2. Cut inside of the butter. Add the bitter cream and Creole Seasoning (watch recipe for Creole Seasoning), and add to a comfortable dough.
3. Roll out paper-skinny on a floured board. Cut into 1-1/2 inch squares. Sprinkle with kosher salt and level on an ungreased baking sheet.
4. Bake for 5-8 minutes. Turn off the warmth and let the bread to crisp in the oven. Nathalie Dupree explains this recipe inside of her reserve \"Clean Southern Cooking\" this route; \"This crisp, cracker-including bread is superior exactly flavored with salt and bitter cream.
5. Nevertheless include Creole Seasoning and you'll add a hot and spicy appetizer that will depart your readers begging for the recipe.
6. It's pleasant to retain a substantial airtight cookie jar complete of this sort of for snacking.\"","url":"https://recipe.bluelayer.org/recipe/6586/bitter-product-brittlebread"},{"id":"6581","title":"BASIL-PARMESAN SCONES Types: Breads, Appetizers","ingredients":"• 1 Recipe buttermilk bisquits
• Sprint garlicup & onion
• 1/2 cup Parmesan
• Powder, black pepper
• 1 tbsp Basil","directions":"1. There's a bakery around me known as Aunt Mary's (are you listening, Sallie?) and they include the highest Terrificup basil-parmesan scones.
2. One working day I experimented and was delighted to get a fairly Fantasticup facsimile. Particularly include the earlier mentioned componentsp together with all the other dry substances and move forward as about.
3. People are a cool difference of speed in opput to Italian or garlicup bread. Or slice with more compact cutter and serve as appetizer (put on't ignore to prevent baking year if scaled-down).","url":"https://recipe.bluelayer.org/recipe/6581/basil-parmesan-scones-types-breads-appetizers"},{"id":"6580","title":"BRENDA'S ITALIAN BREAD Classes: Breads","ingredients":"• 5 1/2 cup Unsifted flour
• (120 to 130 degrees)
• 1 tbsp Salt
• Cornmeal
• 1 tbsp Sugat
• Corn or other vegetable oil
• 1 tbsp Butter or margerine
• 1 Egg white
• 2 Pkgs hecticup dry yeast
• 1 tbsp Chilly water
• 1 3/4 cup Fairly hot faucet water","directions":"1. With the steel blade inside of put, include 3 cups flour, salt, sugar, butter and yeast to bowl of processor.
2. Convert device on and off immediately 2 or 3 situations or until finally butter is cautiously cut into dry components.
3. Add fifty percent the water and transform processor on and off 4 moments. Add 1 1/2 cups flour and currently being water.
4. Repeat on/off turns 4 situations, then allow processor operate till a ball of dough formson the blades.
5. If the dough is far too sticky (soaked), add staying flour a couple of tablespoons at a year. Each time suitable regularity, allow processor work 40 to 60 seconds to knead dough.
6. Transform dough out on to a lightly floured board and knead a number of situations to sort a delicate ball.
7. Address with plasticup wrap and a towel. Allow for rest 20 minutes. Divide dough in just 50 percent. Roll each individual 50 percent into an oblong 15 x 10 inches.
8. Commencing at huge aspect, roll tightly Pinch seam to seal and taper finishes via rolling carefully back again and forth.
9. Place on greased baking sheetsp sprinkled with cornmeal. Brush dough with corn oil. Cover loosely with plasticup wrap.
10. Refrigerate 2 to 24 hrs. Although organized to bake, remove from fridge. Get dough diligently and allow stand at space temperature for 10 minutes.
11. Deliver 3 ro 4 cutsp on final of each individual loaf with gain of steel blade or sharp knife. Bake at 425 degrees for 20 minutes.
12. Remove versus oven and brush with egg white beaten with chilly water. Return to oven and bake 5 to 10 minutes for a longer period or until golden brown.
13. Remove versus oven and cool on a twine rack.","url":"https://recipe.bluelayer.org/recipe/6580/brendas-italian-bread-classes-breads"},{"id":"6579","title":"PASTA DOUGH (Guideline Pasta Devices Just) Types: Italian, Breads","ingredients":"• 2 1/3 cup All rationale flour
• 2 large Eggs
• (for far better pasta, retain the services of 1 tbsp Olive oil
• 1 1/3 cup AP flour and
• 1/2 tsp Salt
• 1 cup Semolina flour)
• 1/3 cup Water","directions":"1. Combine 2 cups flour and salt inside bowl, guide 1/3 cup for afterwards. Deliver a properly in the centre Combine eggs, olive oil and water and pour into effectively.
2. Stir flour into egg mix until eventually dough styles into a ball. Switch out on to floured show up and kneed for regarding 10 minutes, including added flour if as well damp.
3. Kneed until dough is comfortable and elastic. Cover with towel and relax for 30 minutes. Lower into 4 quantities, retain partsp covered till utilised.
4. Get hold of out your unit and fastened dial on widest atmosphere (1 on the Atlas). Flatten dough ball and function during rollers many occasions until eventually gentle (you could add a little bit of flour below also).
5. Stream rollers to upcoming atmosphere and roll yet again at the time. Proceed to roll until pasta is the correct thickness (5 or 6 on the Atlas).
6. You could possibly slice sheet inside 50 % if it's way too lengthy. Proceed with other partsp and then put the accomplished sheet apart to dry for about 3 minutes.
7. Connect favored pasta cutters and work the sheetsp in the course of. You can retain the services of straight absent or spread out the pasta to dry right away and then freeze added.
8. To cook, shed into massive pot of boiling water with a little bit of salt and oil. Cook until al dente, which really should just get above 2 minutes for new.
9. A suggestion - be guaranteed the dough is really dry, in different ways it gained't slice into individual strands.
10. A further suggestion - You can choice major cream for the 1/3 cup water for a richer pasta. Superior for fettuchini alfredo.","url":"https://recipe.bluelayer.org/recipe/6579/pasta-dough-guideline-pasta-devices-just-types-italian-breads"},{"id":"6577","title":"Oatcakes (not Cute) Groups: Breads, Scottish, Mine","ingredients":"• 3 1/2 cup Oats; straightforward
• 1/2 cup Shortening
• 1 tsp -salt
• 1/2 cup -water ,approx.
• 2 tbsp Flour","directions":"1. Mix the oats, salt and flour. Cut in just the shortening and add sufficient water to dampen and sort a ball.
2. (A food items processor does the operate in just a jiffy). Depart to swell for 10 minutes. Divide the dough and roll just about every component to 1/8\" thickness; fall on to ungreased cookie sheet, indent inside of squares with a pastry wheel or knife.
3. Bake in just 350°F for pertaining to 1/2 hour however see that they use't convert brown. Lovable Oatcake: Add 1 cup sugar to recipe.
4. Anne's take note: That recipe is labelled \"Bannock\" inside of the identify in just cookbook nevertheless it much further a non adorable oatcake inside the culture of Walker's oatcakes (it appears to be like as \"oatcakes\" inside of the e book's index.
5. Useful resource: _Additional Baking with Schmecks Attractiveness_)","url":"https://recipe.bluelayer.org/recipe/6577/oatcakes-not-cute-groups-breads-scottish-mine"},{"id":"6576","title":"Ada's Molasses Nut Bread","ingredients":"• 2 3/4 cup Flour; sifted all-rationale
• 1/2 cup Seedless raisins
• 2 tsp Baking powder
• 3/4 cup Molasses
• 1/4 tsp Soda
• 1 Egg; beaten
• 1/2 tsp Salt
• 1/4 cup Shortening; melted or oil
• 1/4 cup Sugar
• 2 tsp Grated orange rind
• 1/2 cup Nut meats; cutped","directions":"1. Mix with each other and sift flour, baking powder, soda, salt and sugar into a mixing bowl; add nut meatsp and raisins and combine jointly.
2. Mix the milk, molasses, egg, shortening and orange rind; add to dry mix and stir just more than enough to dampen flour.
3. Bake inside of a greased bread pan, 10x5x3 inch, in just a delicate oven, 350°F, for 1 1/4 several hours.
4. This recipe tends to make a heavy loaf of fruit bread. Towards THE Style OF MAINE via Brownie Schrumpf.
5. A culinary one of a kind composed by way of The Bangor Everyday Information. @ 1976. Shared by means of Robert Rostrup.
6. The \"LaRK\" (Cooking, WP51, Chatter) ~-- EZPlace V2.2 Origin: \"LaRK's\" Place (1:343/26.3) This is a respond to to #153.
7. *** View too #155. Towards: Lawrence Kellie To: Cindy Vincent Msg #155, Mar-22-93 05:56:16 Place: Re: I will need recipes!!
8. 1 recipe","url":"https://recipe.bluelayer.org/recipe/6576/adas-molasses-nut-bread"},{"id":"6574","title":"Cranberry-Orange Nut Bread","ingredients":"• 4 cup Flour
• 2 tsp Grated orange peel
• 1 1/2 cup Sugar
• 1 1/2 cup Orange juice
• 3 tsp Baking powder
• 2 Egg
• 1 1/2 tsp Salt
• 2 cup Cranberries
• 1 tsp Baking soda
• -cutped
• 1/2 cup Butter
• 1 cup Insane
• -or margarine, softened
• -cutped","directions":"1. Preheat oven to 350°F. Grease backside of 9x5 inch loaf pan. Inside higher bowl, mix flour, sugar, baking powder, salt and baking soda.
2. With pastry mixer or fork, mix in just butter until mix is crjmbly. Stir inside orange peel, orange juice and egg basically till flour is moistened.
3. Stir in just cranberries and ridiculous. Spread batter inside of published pan. Bake 55-65 minutes, or until picket toothpick added inside centre arrives out refreshing.
4. With spatula, loosen edges of loaf; remove in opput to pan to cord rack to neat thoroughly. Cut to serve.
5. Versus: Girl's Working day Least difficult Guidelines of Xmas ~-- EZPlace V2.2 Origin: \"LaRK's\" Area (1:343/26.3) This is a respond to to #150.
6. *** Perspective on top of that #152. Versus: Lawrence Kellie To: Cindy Vincent Msg #152, Mar-22-93 05:55:08 Matter: Re: I need to have recipes!!
7. 1 recipe","url":"https://recipe.bluelayer.org/recipe/6574/cranberry-orange-nut-bread"},{"id":"6569","title":"Actually Yeast Bread (gluten Absolutely free) Types: Celiac, Breads","ingredients":"• 3 cup GF Flour Mixture (recipe
• 1/2 cup Lukewarm water
• -follows) 1 1/2
• Yeast cakes, or 1 1/2
• 1/4 cup Sugar
• -tablespoons yeast granules
• 3 1/2 tsp Xanthan gum
• 1/4 cup Shortening
• 2/3 cup Dry milk powder
• 1 1/4 cup Water
• 1 1/2 tsp Salt
• 1 tsp Vinegar
• 2 tsp Sugar
• 3 Eggs","directions":"1. It is not basicup to turn out a yeast bread recipe without having wheat that smallells, slices and preferences including wheat bread.
2. This recipe is tailored from the nutrientsp dept. of the Univ. of Washington College of Medication. Mix flour, sugar, xanthan gum, milk powder, and salt in bowl of hefty responsibility mixer.
3. Retain the services of your strongest beaters. Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mixture inside the yeast.
4. Fixed apart though you mix the shortening and 1 1/4 cups water inside of saucepan and warm till shortening melts.
5. Switch mixer on lower. Mixture dry elementsp and little by little add shortening and water mix and the vinegar.
6. Mix, then include the eggs. This mix really should experience somewhat heat. Pour the yeast mix into the elementsp in the bowl and beat at maximum tempo for 2 minutes.
7. Place mixing bowl in just a heat place, cover with plasticup wrap and a towel, and allow the dough add virtually 1 to 1 1/2 hrs or until doubled.
8. Return to mixer and overcome on substantial for 3 minutes. Spoon the dough into 3 reduced (2 1/2\" x 5\") greased loaf pans or 1 heavy one.
9. Hire muffin tins and bake any being as very little rolls. Or create all rolls (practically 18). Allow add until the dough is a little over the coolest of pan.
10. Bake in preheated 400 diploma oven for 10 minutes. Place foil higher than bread and bake high loaves 50 minutes more time, little loaves somewhat much less period, and rolls above 25 minutes.
11. NOTES: The dough texture will appear even further which includes cookie dough than bread dough, consequently put on't be alarmed.
12. Bread is cooler once baked in lower loaf pans and tasty in just rolls. I contain properly doubled the recipe to turn out 2 hefty loaves in addition 18 rolls inside the muffin tins or 3 minimal 2 1/2\" x 5\" loaves as well as 24 rolls.
13. This bread freezes nicely. For ease and comfort, cut prior to freezing. This bread might be manufactured with possibly brown or white rice flour inside the GF flour mix.
14. GF flour mix: 2 componentsp white rice flour 2/3 section potato starch flour 1/3 aspect tapioca flour Resource: The Gluten-Absolutely free Gourmand through Bette Hagman Observe: The guide claims xanthan gum is required for all yeast recipes to assist deliver the breads springy and chewy.
15. It assistsp to exchange the gluten the rice and potato flours absence. Released by way of Patty Smallith.","url":"https://recipe.bluelayer.org/recipe/6569/actually-yeast-bread-gluten-absolutely-free-types-celiac-breads"},{"id":"6567","title":"CRANBERRY RAISIN BREAD","ingredients":"• -CALIFORNIA Background CONTI Cranberry Raisin Bread","directions":"1. Serve this bread heat crowned with Cranberry Butter (in this article) on Xmas early morning. 4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2 teaspoons salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 high eggs 1.1/2 cups orange juice 1 Tablespoon finely grated orange peel 2 cups contemporary cranberries, washed, stemmed and copped (or frozen cranberries, thawed and patted dry) 1 cup raisins Preheat the oven to 350 degrees.
2. In just a weighty bowl, mix flour, sugar, baking powder, salt and baking soda. With a pastry mixer or fork, slice in just butter till the mix creates coarse crumbs.
3. Inside yet another bowl overcome eggs, Web page 177 orange juice, and orange peel until properly mixed.
4. Stir inside flour mix. Carefully fold in cranberries and raisins. Pour batter into 2 buttered 9-inch x 5-inch-x 3-inch loaf pans and bake for 1 hour and 10 minutes, or until a toothpick added in just heart arrives out contemporary.
5. Awesome inside pans on rack for 10-15 minutes in advance of eradicating in opput to pans. Cranberry Butter: 1 cup clean cranberries, washed and stemmed (or frozen cranberries, thawed and patted dry) 1.1/2 cups powdered sugar 1/2 cup unsalted butter, softened 1 Tablespoon lemon juice In just a food items processor puree the cranberries with the sugar.
6. Cover the butter and lemon juice, and mix until comfortable. Move to a serving bowl and chill, lined, until finally company Against: California History Carries on California Record Carries on geted from Debbie Applebury inside the December Cookbook Turn Transformed versus Qbook structure Useful resource: CALIFORNIA Historical past Carries on Revealed on Genie C03 T25 M366 S.MEASE [COOKIE Woman] on 12/19/91 MMMMM The \"LaRK\" (Cooking, WP51, Chatter) ~-- EZPlace V2.2 Origin: \"LaRK's\" Place (1:343/26.3) This is a answer to #52.
7. *** Perspective moreover #54. Versus: Lawrence Kellie To: Cindy Vincent Msg #54, Mar-22-93 05:56:00 Make any difference: Re: I will need recipes!!
8. 1 recipe","url":"https://recipe.bluelayer.org/recipe/6567/cranberry-raisin-bread"},{"id":"6566","title":"Pumpkin Bread with Streusel Topping","ingredients":"• 1 2/3 cup All-motive flour, sifted
• 1 1/3 cup Granulated sugar
• 1/4 tsp Baking powder
• 1/2 tsp Vanilla
• 1 tsp Baking soda
• 2 Eggs
• 1/8 tsp Salt
• 1 cup Pumpkin puree
• 1/2 tsp Cinnamon
• 1/3 cup Sherry
• 1/2 tsp Nutmeg
• Orange slices, for garnish
• 1/3 cup Butter, softened
• 2/3 cup Brown sugar, packed
• 1/2 tsp Flooring ginger
• 2 tbsp Butter
• 1/4 cup Cutped walnuts
• 3 1/2 tbsp All-cause flour
• Resultsp in one 9-via-5-inch loaf","directions":"1. Planning season: 30 min. Baking period: 50 to 60 min. Oven Temperature: 350°F 1. Sift jointly dry substances.
2. Mounted apart. 2. Cream butter with sugar until gentle and fluffy. Add vanilla, eggs and pumpkin puree.
3. Fight effectively. 3. Combine pumpkin mix with flour mix and sherry. Mixture precisely until substances are mixed.
4. 4. Pour into a greased and floured 9-by way of-5-inch loaf. 5. For streusel, cream butter with sugar.
5. Cover flour and ginger. Mix with fingers to style reduced crumbles. Add walnuts. 6. Sprinkle streusel topping lightly about batter.
6. 7. Bake at 350°F for 50 to 60 minutes. 8. Awesome on rack for 10 minutes. Remove in opput to pan. Serve heat or at house temperature.
7. Garnish with orange slices, if preferred. The \"LaRK\" (Cooking, WP51, Chatter) ~-- EZPlace V2.2 Origin: \"LaRK's\" Place (1:343/26.3) View moreover #52.
8. Towards: Lawrence Kellie To: Cindy Vincent Msg #52, Mar-22-93 05:54:00 Place: Re: I have to have recipes!!
9. 1 recipe","url":"https://recipe.bluelayer.org/recipe/6566/pumpkin-bread-with-streusel-topping"},{"id":"6565","title":"ITALIAN LOAF Classes: Meats, Breads, Italian","ingredients":"• 1 can Refrigerated created pizza
• 1 package Frozen spinach; (10 oz)
• - crust dough (10 oz)
• - thawed and exhausted
• 4 cup Mozzarella cheese; grated 1
• Egg; evenly beaten
• 1 lb Spicy pork sausage, browned
• 1 7 oz jar diced pimientos,
• - and worn out
• - exhausted
• 1/2 cup Tomato sauce
• 1 package Sliced pepperoni; 3 oz
• 1 tsp Oregano flakes
• 12 Enormous pimiento-loaded green
• 1/2 tsp Basil flakes
• - olives, lower in 50 percent","directions":"1. Preheat oven to 400°F. Unroll dough and cut off one-fourth of dough crosswise; mounted apart. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with the higher piece of dough.
2. Moisten the dough with water at corners and force to seal. Desired place one-50 percent of the cheese on the backside of the dough and best with sausage.
3. Spoon tomato sauce around sausage and sprinkle with oregano and basil. Add spinach with egg and spread more than tomato sauce.
4. Layer pimientos on ultimate of spinach and ultimate with becoming cheese. Organize the pepperoni on final of the cheese layer.
5. Coolest with olive halves. Deal with filling with reserved dough and crimp edges of dough to seal. Lower slitsp inside final of dough to allow steam to escape.
6. Bake 50 minutes or until finally crust is nicely browned (if crust browns far too abruptly, cover loosely with aluminum foil).
7. Allow for to cool 10 minutes in advance of getting rid of from pan and slicing into slices.","url":"https://recipe.bluelayer.org/recipe/6565/italian-loaf-classes-meats-breads-italian"},{"id":"6564","title":"Tex-mex Cornbread","ingredients":"• 2 Egg
• 1 tbsp Baking Powder
• 2/3 cup Salad oil
• 1 1/2 tsp Salt
• 1 cup Bitter cream
• 2 Green Onion Tops cutped fin
• 1 cup Corn dinner, yellow
• 4 Jalapeno Peppers small chpped
• 3/4 cup Cream layout corn
• 1 cup Cheddar cheese, grated","directions":"1. Mix all componentsp until cheese...add 50 % the cheese..pour into a effectively greased 8/12 pan and unwind of cheese bake 425 20-25 min from\"Deep inside of the Centre of Texas\" geted from YLR in just cookbook exchange *the needler* Notes: I utilised 1 cup of cream layout corn, that is what is inside people smallall cans and I utilized one with no salt.
2. I concepint it was a little bit oily for my flavor, as a result upcoming season I would employ considerably less oil quite possibly around a 50 % cup.
3. I employed 3 heaping tablespoons of Ortego very hot cutped Jalopenos...I would employ much more subsequent season..it was all right still I including it warmer.
4. It was good for people who dont which includes it incredibly warm. frances *the needler*","url":"https://recipe.bluelayer.org/recipe/6564/tex-mex-cornbread"},{"id":"6562","title":"Irish Bread","ingredients":"• 1/4 lb Butter
• 2 1/2 tsp Baking powder
• 1/2 cup Sugar
• 1/4 tsp Salt
• 2 Eggs
• 1 cup Milk
• 2 1/2 cup Flour
• 1 cup Raisins","directions":"1. Cream butter and sugar. Mixture flour, salt, baking powder, and add to butter mix alternately with milk.
2. Add raisins. Pour into 8\" X 8\" pan. Bake at 350 degrees one hour. Mrs. Bernard Mahon","url":"https://recipe.bluelayer.org/recipe/6562/irish-bread"},{"id":"6561","title":"Aged Year Cornbread","ingredients":"• 2 Eggs
• 1 1/2 cup Buttermilk
• 1 tsp Salt
• 3/4 tsp Soda
• 1 1/2 cup Cornmeal
• 3 tbsp Lard, melted
• 1 cup Flour","directions":"1. Fight eggs, milk, and lard with each other. Add becoming componentsp and mix very well. Pour into greased 11\" X 7\" X 2\" and bake inside of warm (400) oven pertaining to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/6561/aged-year-cornbread"},{"id":"6560","title":"Angel Biscuits (no growing demanded) Types: Breads, Londontowne","ingredients":"• 1 Cake yeast
• 3 tsp Baking powder
• 2 tbsp Lukewarm water
• 4 tbsp Sugar
• 5 cup Simple flour
• 1 tsp Salt
• 1 tsp Soda
• 1 cup Shortening
• 2 cup Buttermilk","directions":"1. Dissolve yeast in just water. Into a bowl, sift flour with other dry elements. Cut in just shortening, add buttermilk, then include yeast mix.
2. Stir until all flour is dampened. Knead on floured board a instant, roll to favored thickness, and lower with a biscuit cutter.
3. Bake at 400 degrees pertaining to 12 minutes. Dough might be stored refrigerated and applied concerning a 7 days.
4. Mrs. Leslie M. Smallith","url":"https://recipe.bluelayer.org/recipe/6560/angel-biscuits-no-growing-demanded-types-breads-londontowne"},{"id":"6559","title":"Frances Cook's Bread & Rolls","ingredients":"• 3/4 cup Milk
• 1 Clean cake yeast
• 1/4 cup Sugar
• 3 tbsp Shortening
• 1 tsp Salt
• 1 Egg
• 3 1/2 cup Flour
• 1/4 cup Lukewarm water","directions":"1. Scald milk and pour earlier mentioned sugar, shortening, & salt. Allow it awesome to lukewarm whilst softening yeast inside of a little bowl with the hot water.
2. Although delicate, add the egg and beat with each other a bit. Pour the yeast/egg mix into the milk mix and stir them jointly.
3. The flour may well be sifted or poured into the liquid. With a substantial spoon, stir until flour/milk is properly mixd.
4. You need to comprise a corporation, nevertheless not rigid dough. Devoid of doing away with it in opput to the bowl, cover the dough with a plate or towel and mounted apart to add until double in the vast majority (pertaining to 2 hours relying on the temperature in just the kitchen area).
5. As an alternative of making it possible for the dough add at this actuality you may possibly put it in the fridge and hire it later on, or the up coming working day.
6. View to deliver absolutely sure it doesn't spill out of the bowl. If it commences to spill ahead of you're well prepared to employ the service of it, punch it again down.
7. Refrigerated dough is much easier to manage nonetheless will take more time to add. BREAD: If you need to have to create bread, dump the dough out of the bowl on to a floured appear and with even more flour as necessary to hold it from sticking, knead it until eventually springy and straightforward to control.
8. This dough does not need a good deal of kneading; just adequate to create it very simple to control. For 2 medium measurement loaves slice the dough inside of 50 % and knead/condition every into loaves and put into greased baking pans.
9. Allow pertaining to 2 hrs for the dough to double once again. Bake in just a 375 level oven till lightly browned on supreme (if not sure no matter if or not bread is carried out, idea out of pan and perspective if backside is browned also).
10. ROLLS: To create rolls, effort and hard work and knead dough till springy and efficiently covered. Roll out with a rolling pin and lower with a biscuit cutter and fold more than and Area on a greased cookie sheet (Parkerhouse rolls), or crack dough into little parts, deliver into minimal balls and point 3 in just every single element of a greased muffin pan (Cloverleaf rolls).
11. Lovable ROLLS: For Xmas bread or cute rolls, roll out dough as for Parkerhouse rolls, until making an attempint to deliver an oblong as an alternative of a spherical.
12. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll.
13. Cut and place on a greased pan or deliver into a circle and deliver cutes in the course of the dough at durations.
14. Allow for add and bake as for loaves. Best with an icing manufactured of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle above the bread or rolls When warm.
15. Adorn with insane or end result. If you need to have to create a entire wheat bread, employ 50 % white and 50 percent complete wheat flour, and retain the services of brown sugar as a substitute of white.
16. The stages earlier mentioned will Website page 174 produce 1 massive or 2 medium loaves of bread, or 2 dozen huge rolls.
17. Mrs. Harold T. Cook","url":"https://recipe.bluelayer.org/recipe/6559/frances-cooks-bread-rolls"},{"id":"6556","title":"Wild Onion Bread","ingredients":"• 1 1/2 oz Bundle onion soup mix
• 3/4 cup Very hot water
• 1 package Dry yeast
• 2 tbsp Sugar
• 2 tbsp Very hot water
• Egg
• 2 x Recipies Dry Baking Mix
• 1 cup Sourdough Rookie","directions":"1. Add soup combine to 3/4 cup hot water;allow stand until finally lukewarm. In a individual container, melt yeast and sugar with 2 tablespoons hot water.Beat soup mix and yeast mix with each other with egg, 1 cup Dry Baking Mix and Sourdough Newbie.
2. Stir in just getting Dry Baking Mix to deliver a rigid dough. Place on a floured appear;knead until soft and elastic.
3. House in a greased bowl, turning to grease final. Cover and allow for add for 2 hours. Form into a spherical loaf.
4. Place on a greased pan, cover and allow add 45 mins. Bake in a 375 Deg. oven for 35 mins.","url":"https://recipe.bluelayer.org/recipe/6556/wild-onion-bread"},{"id":"6555","title":"Wheaten Bread (Maddybenny, Irish) Groups: Breads","ingredients":"• 3 cup Flour, full wheat
• 1/2 tsp Nutmeg, grated
• 1 cup Flour, all cause
• 2 cup Buttermilk
• 1 tsp Baking soda
• 1 tsp Orange rind, grated
• 1/2 tsp Salt","directions":"1. Inside of higher bowl, stir alongside one another entire wheat and all-reason flours, baking soda, salt and nutmeg.
2. Deliver a effectively in just middle; add buttermilk and orange rind. Mix specifically until dough is tender nevertheless not sticky.
3. Convert dough out on to lightly floured seem. Knead 10 occasions. Put dough into greased 8 x 4 in just (1.5 L) loaf pan.
4. Bake in just 350°F (180C) oven 20 minutes. Remove temperature to 300°F (150C); bake 25 to 30 minutes for a longer time or until eventually a cake tester added in just heart of loaf will come out contemporary.
5. Turn out on to twine rack.","url":"https://recipe.bluelayer.org/recipe/6555/wheaten-bread-maddybenny-irish-groups-breads"},{"id":"6554","title":"Tomato Brushetta, Lo Cal","ingredients":"• 8 Slices fr or italian bread 1
• Tomato, diced
• 2 Garlicup cloves, halved
• 1 pn Oregano,dried
• 1 tsp Olive oil
• 1 pn Floor pepper
• 2 tbsp Onion, minced
• 2 tsp Parmesan cheese, optional","directions":"1. Toast bread. Rub one aspect of very hot toast with cut facet of garlic. Warm oil in just nonstick skillet more than medium-large warm; add onion and cook, stirring until comfortable.
2. Cover tomato, oregano and pepper, stir. Spoon tomato mix earlier mentioned garlicup aspect of very hot toast and serve mechanically.
3. As an alternative, sprinkle with Parmesan and broil for 1 instant. For every serving (2 slices): 105 cal; 2 g bodyweight; 1 mg cholesterol; 190 mg salt.","url":"https://recipe.bluelayer.org/recipe/6554/tomato-brushetta-lo-cal"},{"id":"6551","title":"Soda Bread (Irish whisky soda) Classes: Breads","ingredients":"• 4 cup Flour, all motive
• 1/4 cup Irish whisky or buttermilk
• 1 tsp Salt
• -----------glaze------------
• 1 tsp Baking soda
• 2 tsp Irish whisky
• 1/4 cup Butter, chilled
• 2 Ilk
• 1 cup Raisins or currantsp (option)","directions":"1. BREAD: Inside hefty bowl, add flour, salt and baking soda. With pastry mixer or 2 knives, slice in butter until finally mix resembles coarse crumbs.
2. Stir in just raisins or currantsp (if utilizing). Inside of individual bowl, add buttermilk, honey and whisky.
3. Add all at after to dry components; stir specifically until no dry locations keep on being. Switch dough out on to evenly floured appear.
4. Knead lightly 1 second (way too substantially managing will toughen loaves, despite the fact that as well very little will inhibit growing.) Divide dough in just 50 % and form each individual 50 % into an 8 in (20 cm) spherical.
5. Place in just 2 greased 8 inside (1.2 L) spherical cake pans. With floured knife, cut a cross 1/2 inside of deep in just just about every loaf.
6. GLAZE: Inside of minor bowl, mix whisky and milk. Brush loaves with glaze. Bake in 350°F (180C) oven 35 to 40 minutes or until loaves solid hollow While tapped on bottoms.
7. Remove versus pans; allow awesome on cord racks. Cut into wedges.","url":"https://recipe.bluelayer.org/recipe/6551/soda-bread-irish-whisky-soda-classes-breads"},{"id":"6549","title":"Potato Farls (Irish) Types: Breads, Appetizers","ingredients":"• 1 1/4 lb Potatoes (3 or 4)
• 1/2 tsp Salt
• 2 tbsp Butter, melted
• 4 tsp Vegetable oil
• 1 cup Flour, all reason","directions":"1. Peel and halve potatoes; put inside massive saucepan with adequate water to cover. Deliver to boil; simmer, included, 20 to 30 minutes, till fork-comfortable.
2. Drain nicely; return to saucepan earlier mentioned very low warm. Cover butter; mash potatoes effectively.
3. Stir inside of flour and salt. Get mix into a ball; switch on to evenly floured show up. Knead evenly till soft.
4. Divide dough inside 50 %. Roll out one fifty percent into an 8 in just. (20 cm) circle, concerning 1/4 inside.
5. thick. Cut into quarters; fixed apart. Repeat with being dough. In heavy nonstick skillet, warm 50 percent the oil already mentioned medium-large warm.
6. Cook dough quarters in batches, 2 minutes on every single aspect or until eventually golden brown, incorporating further oil as vital.
7. Serve incredibly hot.","url":"https://recipe.bluelayer.org/recipe/6549/potato-farls-irish-types-breads-appetizers"},{"id":"6548","title":"PINEAPPLE-BRAN Entire-WHEAT MUFFINS Types: Breads","ingredients":"• 1 cup Complete wheat flour
• 1 cup 100% all-bran cereal
• 1 tbsp Baking powder
• 1/3 cup Skim milk
• 1/4 tsp Salt
• 1/4 cup Vegetable oil
• 1 1/2 tbsp Brown sugar
• 8 oz Can beaten pineapple w juic
• 1 Egg
• Web page 170","directions":"1. Mix the flour, baking powder, salt, and sugar. Overcome the egg somewhat. Add cereal, milk, and oil to the egg.
2. Stir to mix. Allow stand for 2 min. or until the cereal adds softened. Stir the pineapple, like the juice, into the mix.
3. Cover flour mix, stirring basically until eventually mixed. Spoon the batter lightly into a paper-coated muffin tin and bake at 400°F for over 25 min.
4. Serve very hot. Cal: 100, Pounds: 1g.","url":"https://recipe.bluelayer.org/recipe/6548/pineapple-bran-entire-wheat-muffins-types-breads"},{"id":"6546","title":"CARROT OR ZUCCHINI MUFFINS Types: Breads","ingredients":"• 1 1/2 cup Entire-wheat flour
• 2 Eggs
• 1 tsp Salt
• 1/4 cup Vegetable oil
• 1 1/2 tsp Baking soda
• 1 1/2 cup Skim milk or orange juice
• 1 tsp Cinnamon
• 2 tbsp Vinegar
• 1/2 tsp Nutmeg
• 1/2 cup Honey
• 1 1/2 cup Organicup and natural bran
• 1/4 cup Molasses
• 3 Carrots, 1cup grated
• 1/2 cup Raisins","directions":"1. Mixture flour, salt, baking soda, cinnamon, nutmeg, and bran alongside one another in foods processor, 4 to 5 seconds.
2. Pour into huge mixing bowl. Procedure carrotsp until finally pureed and add to dry substances. Course of action the eggs and oil for 2 - 3 seconds and add to bowl alongside with the milk, vinegar, honey, molasses, and raisins.
3. Stir with a wood spoon until eventually exactly combined; do not overmix. Spoon the batter into paper-covered muffin tins and bake at 375°F for 20 to 25 min.","url":"https://recipe.bluelayer.org/recipe/6546/carrot-or-zucchini-muffins-types-breads"},{"id":"6545","title":"BRAN MUFFINS Classes: Breads","ingredients":"• 1 cup White flour
• 1 1/4 cup Skim milk
• 2 cup Bran
• 1/2 cup Molasses
• 1/4 cup Cornmeal
• 1 tsp Baking soda, dissolved in just wa
• 1 tsp Salt
• 1 cup Raisins (optional)","directions":"1. Mixture all componentsp collectively and pour into a muffin tin, having both nonstick pan or paper liners.
2. Bake 325°F for 25 min.","url":"https://recipe.bluelayer.org/recipe/6545/bran-muffins-classes-breads"},{"id":"6542","title":"Sausage Bread*** Classes: Italian, Breads","ingredients":"• - G. Granaroli XBRG76A
• 1/4 lb Shredded mozzarella
• - MM:MK VMXV03A
• 1/4 cup Grated cheese
• 1 lb Pizza dough
• Salt and pepper
• 4 Sausage one-way links
• Egg clean (1 egg whipped
• 1 large Onion cutped
• With 1 tbsp water)
• 1 large Pepper","directions":"1. Allow dough add until eventually double in just dimensions. (over 4 several hours) Squeeze sausage meat versus pores and skin and crumble.
2. Sautee with onion and cutped pepper. Drain nicely. Punch down dough and slice in just fifty percent. Roll into a rectangle.
3. Best with 50 percent meat and cheeses. Roll up and desired place in shallow baking pan seam aspect down.
4. Repeat with other dogh. Brush egg clean higher than either loaves. Lower 3 slitsp 1\" inside every single loaf.
5. Bake at 375 for 25-30 min. Serve very hot.","url":"https://recipe.bluelayer.org/recipe/6542/sausage-bread-classes-italian-breads"},{"id":"6541","title":"Apple Cinnamon Bread","ingredients":"• 1/2 cup ;water
• 1/4 tsp ;salt
• 2 1/2 tbsp Apple juice aim
• 1 cup Flour,full wheat
• 1/4 cup Applesauce
• 1 1/2 tbsp Crucial gluten;optional
• 1/2 tsp Cinnamon
• 1 cup Flour,bread
• 2 tsp Sugar,brown
• 1 tsp Yeast
• 3/4 cup ;water
• 1/3 tsp ;salt
• 3 3/4 tbsp Apple juice cocentrate
• 1 1/2 cup Flour,full wheat
• 1/3 cup Applesauce
• 2 tbsp Imperative gluten;optional
• 3/4 tsp Cinnamon
• 1 1/2 cup Flour,bread
• 1 tbsp Sugar,brown
• 1 1/2 tsp Yeast
• 1 cup ;water
• 1/2 tsp ;salt
• 5 tbsp Apple juice emphasis
• 2 cup Flour,complete wheat
• 1/2 cup Applesauce
• 3 tbsp Significant gluten
• 1 tsp Cinnamon
• 2 cup Flour,bread
• 1 1/3 tbsp Sugar,brown
• 2 tsp Yeast","directions":"1. Patsp responses.... \"This bread is seriously Terrific. It can be utilised on the timer. On my Panasonicup I employ the service of the month to month cycle, nevertheless with the light-weight crust thanks to all the juices inside of it.
2. Produces a eye-catching significant expanding loaf with a very hot cinnamon coloration. Really retain the services of the important gluten as it rises substantially improved.
3. I employ frozen apple juice emphasis. You may far too include raisins or cutped apples, both refreshing or dried, or even ridiculous may perhaps be good.
4. Suitsp McD completely, put on't you believe?!\" In opput to Donna German's Reserve III Revealed by means of Pat Ballard MGFN03A on Prodigy MM via J.Duckett1 (Kat)","url":"https://recipe.bluelayer.org/recipe/6541/apple-cinnamon-bread"},{"id":"6540","title":"Fruit Bread With Grape-crazy Tspn00b","ingredients":"• 2 cup Milk; scalded
• 1 cup Moreover 3 tb. sugar
• 1 cup Grape-mad 1
• Egg; very well-beaten
• 3 cup Sifted flour
• 3 tbsp Butter
• 4 tsp Baking powder
• 1 cup Currantsp or raisins
• 1 1/2 tsp Salt
• 1 tbsp Orange rind; grated","directions":"1. Pour the scalded milk higher than the grape-mad and established apart to neat. Sift baking powder, salt, sugar, and flour alongside one another, and then 2 times added.
2. Add the beaten egg and butter to the grape-mad and milk mix and combine properly. Cover flour, stirring carefully until finally mixd.
3. Mixture inside of raisins and orange rind. Turn into a nicely-buttered loaf pan, and allow stand for 1/2 hour.
4. Bake in just 350 oven for an hour and 25 minutes. Versus: KATE SMITH'S \"Smallall business'S COMING\" COOKBOOK---Lisa Crawley TSPN00B","url":"https://recipe.bluelayer.org/recipe/6540/fruit-bread-with-grape-crazy-tspn00b"},{"id":"6539","title":"AUNT CORA'S SOURDOUGH BISCUITS * Classes: Breads, Sourdough","ingredients":"• 1 1/2 cup Sifted Unbleached Flour
• 2 tbsp Sugar
• 3 tsp Baking Powder
• 1/4 cup Shortening, Melted
• 1 tsp Salt
• 1 1/2 cup Sourdough Rookie
• 1 1/2 tsp Baking Soda *","directions":"1. Further more Baking Soda could be additional if the newbie if exceptionally bitter. Place flour in bowl, include beginner in just a properly, then add melted shortening and dry substances.
2. Mix evenly and turn out on to a lightly floured board and knead until eventually the regularity of bread dough, or of a satiny complete.
3. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all facetsp of biscuitsp with melted butter.
4. Allow add above boiling water for 1/2 hour. Bake at 425°F for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/6539/aunt-coras-sourdough-biscuits-classes-breads-sourdough"},{"id":"6538","title":"Immediate POTATO Rookie * Types: Sourdough, Breads","ingredients":"• -Wear SIMMONDS (VJHS00B)
• 1 package Dry yeast,
• 2 tbsp Salt
• 1/2 cup Sugar
• 1/2 cup Quick potato flakes
• 2 cup Hot water,
• 3/4 cup Sugar,
• 1 tsp Instantaneous potato flakes
• 1 cup Incredibly hot water,
• 1 cup Beginner,
• 1/4 cup Sugar
• 1 1/2 cup Lukewarm water
• 1/2 cup Oil,
• 1 tsp Salt,
• 6 cup Flour","directions":"1. Rookie: Dissolve yeast inside of 1/2 C. of heat water. Cover getting ingred. and stir very well. Put in just glass jar, coated loosely with foil, plasticup wrap, and so on.
2. (to allow for gasoline progress). Continue to keep at space temperature for 24 hours. Then location rookie inside frig.
3. for 3-5 times. Feed: Just after rookie is made up of been refrigerated 3-5 times, get out and feed it over mix.
4. Allow stand out (loosely covered) all working day (8-10 several hours.). Consider out 1 C. to employ in developing bread and return being newbie to frig.
5. Retain refrigerated versus 3-5 times; feed all over again. Soon after feeding, choose out 1 C. to employ the service of inside of creating bread, or offer 1 C.
6. to a good friend, or toss 1 C. absent. Newbie need to be fed yet again in just 3-5 times. Bread: Mix very first 5 ingred.
7. alongside one another. Add in flour 1 C. at a season until eventually properly mixed. Knead until eventually very good \"elastic\" regularity, still have on't above knead.
8. Level approx. 2 Tbl. oil in just backside of huge boowl; convert dough about consequently oiled aspect is struggling with up.
9. Cover with dish towl; allow for add until eventually double - regarding 8-10 several hours. Punch down, knead back again just a several instances, mixing in flour until Cool regularity.
10. Divide dough inside 50 percent, condition into loaves. House in just ungreased loaf pans; allow add all over again (4-6 hours.).
11. Bake @ 350 for 25-35 min. until eventually golden brown and loaves stable hollow whenever tapped. Cinnamon Bread: Prior to adding dough in loaf pans to add, roll out, brush with melted butter, sprinkle with cinnamon and sugar.
12. Roll up and Area in just loaf pan to add. This is a suitable receipe - I've appreciated it for many years!
13. Your rookie should really bubble a tiny once it adds preset out for the working day (right before you feed it).
14. If not, I consist of excess yeast to the very hot water of the \"feed\" and further it in just and the novice contains recovered precisely good!
15. Get pleasure from! And allow me comprehend how you including it! Have on in just Arlington, TX 8/28 Foodstuff AND WINE CLUB Place: Food items Computer software Season: 05/01 3:54 PM TO: ALL Against: MARGE NEMETH (GNFK05B) Make a difference: R-MM SOURDOUGH Get started","url":"https://recipe.bluelayer.org/recipe/6538/immediate-potato-rookie-types-sourdough-breads"},{"id":"6537","title":"HERMAN WHEAT'N'HONEY Beginner * Groups: Breads, Sourdough, Herman","ingredients":"• -Deborah Seckinger GDJF29B
• 2 tbsp Dry yeast
• 1 tbsp Ginger
• 2 cup Milk
• 1/2 cup Honey;or brown sugar
• 1 cup Full wheat flour
• 1/3 cup Hot water
• 1 cup Flour white;or unbleached","directions":"1. Sprinkle ginger and 1 T honey or brown sugar more than hot water. Sprinkle yeast higher than this and stir.
2. Allow stand in just incredibly hot Space about 10 minutes until doubled in dimension. Add milk, relax of honey or brown sugar, flours into yeast mix inside a glass container above the dimension of a gallon pyrex jar.
3. Stir, utilizing basically a wood spoon, considering that steel things will retard herman's enhancement.
4. Go away the cover on lossely or point a glass plate higher than the coolest of the container. Consequently Herman can breathe.
5. Herman doubles, enen tripples at year of vigorous expanding. Desired place Herman inside of a hot Place right away.
6. Future working day refridgerate, Lossely covered and stir every single working day. This is rather vital with wheat and honey rookie as even more gasses sort inside of the container and are unveiled through stirring.
7. Development of this gasoline could result in the newbie to glance darker on the best than on the backside.
8. However this is alright. On the 5 th working day evaluate out 1 cup herman for baking and one more to serve to a close friend if you drive.
9. Then feed what herman you contain still left thusly: FEEDING HERMAN 1/2 CUP Complete WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T GINGER STIR Perfectly Maintain Inside Refrigerator Formatted as a result of Diana Lewis","url":"https://recipe.bluelayer.org/recipe/6537/herman-wheatnhoney-beginner-groups-breads-sourdough-herman"},{"id":"6536","title":"AMISH BREAD W/OATMEAL Types: Breads","ingredients":"• 1 cup Sourdough novice 3
• Eggs
• 1/2 cup Oil
• 2 tsp Baking powder
• 1 cup Light-weight brown sugar
• 1/2 tsp Baking soda
• 3/4 cup Flour
• 1 1/2 tsp Cinnamon
• 3/4 cup Oatmeal (effortless)
• 1/2 tsp Nutmeg","directions":"1. Combine all substances jointly. Bake at 350-degrees for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/6536/amish-bread-w-oatmeal-types-breads"},{"id":"6535","title":"Peppy Pizza Pie","ingredients":"• 1 lb Lean Flooring Beef
• 8 oz Tomato Sauce; 1 Cn
• 2 oz Pepperoni; Cutped,
• 8 oz Mushroom Stems & Areas; *
• Web page 165
• -1/3 C Abt
• 1/4 cup Ripe Olives; Pitted,
• 1/3 cup Bread Crumbs; Dry
• -Sliced
• 1 Egg; Large
• 1 cup Mozzarella Cheese;
• 1/2 tsp Oregano Leaves
• -Shredded
• 1/4 tsp Salt","directions":"1. Retain the services of 1 8-oz can of Mushroom Stems and Areas that consistsp of been worn out. Warmth the oven to 400°F F.
2. Mix the meats, bread crumbs, egg, oregano leaves, salt and fifty percent of the tomato sauce. Drive the mix lightly in opput to the backside and aspectsp of an ungreased 10-inch pie pan.
3. Sprinkle the mushrooms and olives in just the meat line pan then pour the currently being tomato sauce more than the veggies.
4. Bake realized for 25 minutes. The pepperoni serves a crimson-flecked physical appearance to the meat.
5. Sprinkle the pie with the shredded cheese and bake an a lot more 5 minutes. Neat for 5 minutes then cut into 6 wedges.
6. Be aware: If a 10-inch pie pan is not out there, seek the services of a 9-inch one still put a pan down below it to capture the function off of juices.
7. As well you can employ the service of an 8 oz can of cut green beans or full kernel corn in issue of the mushrooms if favored.","url":"https://recipe.bluelayer.org/recipe/6535/peppy-pizza-pie"},{"id":"6534","title":"Antipasto Bread","ingredients":"• 2 Loaves frozen bread dough
• 1/2 lb Provolone
• -thawed
• -sliced
• 1 Jar mixd coloured peppers
• 1/4 lb Salami
• -inside oil
• 1/4 lb Pepperoni
• 1 Egg
• Oregano
• -a little beaten","directions":"1. On a lightly floured look, roll bread dough out, 1 at a year, to 14x8 inch rectanges. Brush rolled dough with beaten egg.
2. Employ the service of fifty percent of the elementsp for each loaf. Prepare componentsp on bread doutyh.
3. Extend dough and bring down best; bring up backside of dough and roll in just jelly-roll design and style.
4. Seal edges and finishes with egg clean. House on bakin gsheet. Repeat moment loaf. Cool loaves loosely with towel and allow add over 30 minutes.
5. Brush and seal with egg clean. Bake 30 minutes at 350°F.","url":"https://recipe.bluelayer.org/recipe/6534/antipasto-bread"},{"id":"6533","title":"Magnificent Jalepeno Cornbread","ingredients":"• 1 cup Yellow cornmeal
• Pimento
• 17 oz Entire kernel corn
• -cutped
• 1/2 tsp Baking soda
• 1/2 cup Margarine
• 3/4 tsp Salt
• -melted
• 1 Jalepeno peppers
• 1 cup Cheddar cheese
• -cutped
• -grated
• 2 Eggs
• 1 medium Onion
• -beaten
• -cutped
• 1 cup Buttermilk","directions":"1. Mix all substances unless of course cheese. Pour into a properly-greased 9x9\" pan. Place the 1 C. cheese on best.
2. Bake at 350^ for 45 minutes. Serves 4-6 humans. Resource; Fiesta Favorites - compiled as a result of California Home Economics Lecturers of","url":"https://recipe.bluelayer.org/recipe/6533/magnificent-jalepeno-cornbread"},{"id":"6532","title":"ENGLISH MUFFIN LOAF Groups: Breads","ingredients":"• 2 package Hecticup dry yeast
• 2 cup Milk
• 6 cup Flour; unsifted
• 1/4 tsp Baking soda
• 1 tbsp Sugar
• 1/2 cup Water
• 2 tsp Salt
• Corn supper
• helps make 2 loaves","directions":"1. Mix 3 cups flour, yeast, sugar, salt, and baking soda. Warm liquids until Really very hot. Add to dry mix; overcome properly.
2. Stir in just unwind of flour to deliver a rigid batter. Spoon into 2 8-1/2 x 4-1/2 inch pans that contain been greased and sprinkled with cornmeal.
3. Sprinkle tops with cornmeal. Address; allow add inside of heat put for 45 minutes. Bake at 400-degrees for 25 minutes.
4. Remove versus pans automatically and allow cool.","url":"https://recipe.bluelayer.org/recipe/6532/english-muffin-loaf-groups-breads"},{"id":"6531","title":"HERB PARMESAN BREAD Groups: Breads, Breadmaker","ingredients":"Servings: 1
2 cup All-explanation flour 1 tbsp Milk
2 tbsp Sugar 3/4 cup -Water; lukewarm
1/2 tsp Salt 1 1/2 tsp Occupied dry yeast
1 tbsp Butter or margarine;softened 1/4 cup Parmesan cheese; grated
- (or shortening, softened) 1 tbsp Italian-design herbs
(Nancy Hagfors - N.HAGFORS on GEnie; GXDB48A on Prodigy)","directions":"","url":"https://recipe.bluelayer.org/recipe/6531/herb-parmesan-bread-groups-breads-breadmaker"},{"id":"6527","title":"Mama Lorraine's Pizza Dough","ingredients":"• 1 package Yeast
• 1 1/3 cup Lukewarm water
• 1/3 cup Honey
• 3 cup Flour (mix white &
• 1/3 cup Cooking oil
• -entire wheat) Salt","directions":"1. Inside of a Pretty superior mixing bowl, add water and yeast. Dissolve yeast. Add honey and oil. Stir nicely.
2. Cover flour, one cup at a season until dissolved, then add rest to deliver a bread dough regularity. Just take dough in opput to bowl and on floured seem, knead for about 5 minutes.
3. Roll into ball and in cooled bowl put into a very hot oven for an hour to add. Once an hour, grease a cookie sheet and flatted dough lightly all more than, create edges appear up on aspects.
4. Turn oven to 350°F, put dough on cookie sheet in just oven for 15 minutes. Get out, add toppings and sauce, then cook for 20 much more minutes at 370-375°F.
5. Check seriously. If cheese browns way too prompt, cook extended at a reduce temperature. Resource: MamaLorraine, 1975.","url":"https://recipe.bluelayer.org/recipe/6527/mama-lorraines-pizza-dough"},{"id":"6520","title":"Pane Giallo (Polenta Bread) Classes: Breads, Italy","ingredients":"• 5 tbsp Unsalted bread
• 3 Eggs;divided
• 2 tbsp Minced garlic
• 2 cup Milk
• 1 cup Polenta (coarse yellow corn
• 1/2 cup 50 % and 50 percent
• Evening meal)
• 1 cup Roasted crimson peppers;minced
• 1 1/2 tsp Salt
• Olive oil
• 1 tsp Refreshing flooring black pepper","directions":"1. inside of little skillet more than moderatly very low warmth, soften 2 tablespoons of butter. Add garlicup and saute until eventually fragrant.
2. remove versus warmth. add polenta, salt and pepper in just a bowl and established apart. Put egg yolks, milk and 50 % and 50 percent inside of a saucepan and wisk very well.
3. Bring to a boil, whisking consistently. add cornmeal mix slowly but surely, then add garlicup and pink peppers.
4. cook 2 minutes stirring consistently with picket spoon. Add currently being butter and cook an even further 2 minutes.
5. Preheat oven to 375 brush souffle dish or casserole with olive oil. Space dish in oven for 5 minutes to very hot it.
6. Beat egg whites with a pinch of salt till rigid peaks sort. Carefully fold whites into thickened cornmeal.
7. Pour mix into very hot souffle dish. Bake until eventually puffed and golden concerning 30 minutes. Serve routinely.","url":"https://recipe.bluelayer.org/recipe/6520/pane-giallo-polenta-bread-classes-breads-italy"},{"id":"6519","title":"Merenda Fiorentina (Florentine snack bread) Types: Breads, Italy","ingredients":"• 1 package Dry fast paced yeast
• The crust
• 1 tsp Salt
• 1 tbsp Minced garlic
• 3 cup Unbleached flour
• Cornmeal for dusting
• 1 cup Hot water (105°F)
• Coarse salt
• 3 tbsp Olive oil + oil for brushing
• 1 tsp Minced contemporary rosemary:option","directions":"1. add yeast, salt and flour in significant bowl. mix water and oil in a minimal bowl add liquid to dry componentsp and add until finally they sort a tough mass.
2. Knead mix in just a bowl with your fingers until it retains jointly then convert out on to a lightly flour seem and knead in garlic.
3. Move forward until dough is comfortable and elasticup regarding 8 minutes sort ball and allow for rest on a lightly floured appear covered for 1 hour.
4. Preheat oven to 375°F Preheat oven to 375 roll dough into 12 X 14 inch rectangle and shift to baking sheet sprinkled with cornmeal.
5. Employ the service of finger recommendations to create indentations inside the dough at 2 inch durations sprinkle dough lightly with coarse salt and drizzle olive oil above the ultimate.
6. Sprinkle with rosemary if made use of bake until golden bnrown over 25 minutes remove versus oven and brush with a minor additional oil neat a little serve hot.
7. to serve reduce into slender slices and pack together with a picnicup lunch with roast chicken roasted crimson peppers and crimson wine.
8. recipe from the cole Neighborhood's California Culinary Academy Collection cookbook \"Italian cooking at the academy\"","url":"https://recipe.bluelayer.org/recipe/6519/merenda-fiorentina-florentine-snack-bread-types-breads-italy"},{"id":"6518","title":"Pane Di Mattina Alla Siciliana","ingredients":"• 1 tsp Olive oil
• 1/3 cup Marsala
• 1 package Chaoticup dry yeast
• 1/2 cup Unsalted butter
• 1/2 cup +1tsp sugar
• 3 tbsp Shortening
• 1 1/3 cup Scalded milk cool to 100°F
• 1 1/2 tsp Fennel seeds
• 6 1/2 cup Unbleached flour;approximate
• 4 Eggs
• 1/4 cup Dried currents
• 1 tbsp Grated lemon rind
• 1/3 cup Golden raisins
• 1/2 tsp Salt
• 1 tbsp Whipping cream
• 1/2 tbsp Marsala
• 1 Egg yolk","directions":"1. brush olive oil higher than appear of a heavy stainless metal bowl. Put yeast and 1 teaspoon sugar inside of backside of bowl add 1 cup of scalded milk and stir to disolve the yeast.
2. Preset apart for 10 minutes then include 1-1/2 cups flour and staying milk. Knead via hand or with mixer and dough hook until dough is delicate and silky, pertaining to 7 or 8 minutes.
3. Address and allow add for 5 hrs. Despite the fact that dough rises soak currentsp and raisins in Marsala for at minimum 1 hour.
4. In just a lower sauce pan around minimal warm, soften butter and add 2 tablespoons shortening. add fennel seed, remove versus warm and allow stand until eventually neat.
5. add eggs one at a period to the fennel seed mix and add as soon as every single addition then add lemon rind and staying sugar.
6. Mounted apart. Although dough contains risen 5 hrs add fennel seed mix and mix perfectly. add salt and commence introducing currently being flour, 1/2 cup at a year.
7. once dough is business adequate to knead switch out on to a evenly floured board and knead until gentle and tender about 10 to 15 minutes, incorporating as a lot added flour as vital to continue to keep it from sticking.
8. Throughout ultimate 5 minutes knead in raisins and currents. sort dough into 2 loaves. employ getting shortening 2 grease 2 9 inch pans Area dough in just pans include and allow add until doubled in just the vast majority.
9. this could consider as prolonged as 3 several hours. preheat oven to 375 brush egg clean on bread 5 minutes right before baking.
10. brush once again quickly right before baking. Bake until finally loaves are golden brown and stable hollow at the time tapped over 35 minutes switch out and awesome.
11. this is Sicily's resolution to the moring danish. recipe from The Coles local community's, California Culinary Academy Italian cooking at the academy.","url":"https://recipe.bluelayer.org/recipe/6518/pane-di-mattina-alla-siciliana"},{"id":"6517","title":"Skillet Sizzled Cornbread","ingredients":"• 1 cup Stone flooring yellow
• 1/4 tsp Baking soda
• -cornmeal
• 1 1/4 cup Buttermilk
• 1 cup Unbleached all motive 1
• Egg
• -flour
• 2 tbsp Sugar
• 1 tbsp Baking powder
• 1/4 cup Vegetable oil
• 1/4 tsp Salt
• 3 tbsp Butter","directions":"1. Preheat oven to 375 degrees. In just a weighty bowl, mix cornmeal, flour, baking powder and salt. In just a little bowl, stir the baking soda into the buttermilk.
2. In just one more bowl, whisk jointly the egg, sugar to style, and the oil, then whisk this mix into the buttermilk mix.
3. Spray an 8 or 9 inch solid-iron skillet with vegetable cooking spray. Put the skillet about medium superior warm.
4. Add butter; warm until finally butter meltsp and is just commencing to sizzle. Tilt the pan to coat the backside and aspects.
5. Add buttermilk mix to cornmeal mix; all of a sudden stir collectively, working with just as a lot of strokes as expected to mix the mixs.
6. Scrape the batter into the warm, buttery skillet. Routinely put the skillet into the preheated oven and bake about 25 minutes, or until cornbread is golden brown.
7. Slice into wedges to serve. (For a decandent cornbread, alternate 1 3/4 cups bitter cream for the 1 1/4 cups buttermilk.)","url":"https://recipe.bluelayer.org/recipe/6517/skillet-sizzled-cornbread"},{"id":"6516","title":"English Muffin inside a loaf (2 loaves) Classes: Breads","ingredients":"• -RCXX09B G.Mulhorn
• 1 tbsp Sugar
• 2 cup Milk
• 1 tsp Salt
• 1/2 cup Water
• 2 package Chaoticup dry yeast
• 2 3/4 cup Flour
• 1/4 tsp Baking soda
• 1/4 cup Cornmeal","directions":"1. Warm until finally incredibly hot (120-130°F) the milk and water. Mix the other componentsp in just a high bowl.
2. Cover incredibly hot liquids to dry combine; beat very well; stir in just 3 cups flour to deliver rigid batter.
3. Spoon into 2 bread pans, greased and sprinkled with cornmeal and sprinkle tops. Cover. Allow for add inside a hot House 45 minutes.
4. Bake 400°F for 25 minutes. Remove in opput to pans routinely and neat. (I rub supreme crust with oleo.) Cut, toast and get pleasure from.","url":"https://recipe.bluelayer.org/recipe/6516/english-muffin-inside-a-loaf-2-loaves-classes-breads"},{"id":"6515","title":"Sausage Cornbread","ingredients":"• 1 lb Vast majority pork sausage
• 1/2 tsp Salt
• 3/4 cup Flour
• 2 Eggs; beaten
• 3/4 cup Cornmeal
• 1/2 cup Milk
• 1 tbsp Sugar
• 1/3 cup Sausage drippings
• 1 tbsp Baking powder","directions":"1. Crumble sausage more than backside of 9\" spherical baking dish. Microwave on substantial surroundings for 4 1/2 to 7 minutes, stirring once 50 % the season.
2. Drain off body weight and e book 1/3 cup of it for cornbread. Inside of yet another dish ebook fifty percent of the cooked sausage.
3. Mix getting componentsp in mixing bowl. Stir basically until delicate. Pour about sausage in baking dish.
4. Crumble reserved sausage above best. Centre dish on inverted saucer inside oven. Microwave on medium 6 minutes, rotating every single 2 minutes.
5. Keep track of for doneness through on the lookout into the backside of the dish to be indeed there is no uncooked batter.
6. Allow stand for 10 minutes in advance of serving. Useful resource: My Popular Minor Black Box","url":"https://recipe.bluelayer.org/recipe/6515/sausage-cornbread"},{"id":"6514","title":"Apricot Braid","ingredients":"• -Jo Ferry cmsj69b
• 17 oz Can apricot halves in just
• 1 lb Loaf frozen dough
• -hefty syrup
• 4 tbsp Margarine; softened
• 3/4 cup Miniature marshmallows
• 4 tbsp Brown sugar
• 1 tsp Cinnamon","directions":"1. Allow bread dough thoroughly thaw. On a lightly floured appear, roll thawed loaf into a rectangle practically 14 as a result of 8\".
2. Location rectangle of dough on a greased sheet pan. Spread with 2 tablespoons margarine and 2 tablespoons brown sugar (help you save staying margarine and sugar for glaze).
3. Drain the apricots, booking the liquid for the glaze. Place tired apricot halves lengthwise down centre of rectangle.
4. Sprinkle with marshmallows and cinnamon. With sharp knife or scissors, cut dough into strips lengthwise down eachside of rectangle.
5. Deliver strips 1\" large an 2\" deep (or reduce in just till it nearly hitsp the filling). Carefully extend every strip and criss-cross above filling.
6. Allow add in very hot regional until puffy, 30 to 60 minutes (look at take note). Although expanding create glaze.
7. For glaze, mix being sugar and margarine with reserved apricot syrup inside of a medium sauce pan. Bring to a boil.
8. Allow boil for 5 minutes. Remove sort warm. Preset apart. After twist adds risen, bake in just a preheated 350 oven for 25 minutes.
9. Remove from oven and brush with glaze. Return twist to oven and bake 10 to 15 minutes for a longer time.
10. Remove from oven, brush with much more glaze. Remove twist in opput to sheet pan to cool on a cord rack.
11. The moment neat, cut and serve. Take note: Twist can be assembled in the night to add inside of the refrigeratior right away.
12. This will allow you to suddenly bake it for breakfast in just the early morning. Easily brush the unrisen twist with some melted margarine and deal with with plasticup wrap to hold versus drying out even though in just the fridge.
13. In just the early morning, progress with staying recipe guidance.","url":"https://recipe.bluelayer.org/recipe/6514/apricot-braid"},{"id":"6513","title":"CHUNKY PEANUT BUTTER BREAD Classes: Breads, Pnut butter","ingredients":"• -FHMN87A Phill Bower
• 1 cup Chunky Peanut butter
• 2 cup Flour
• 1 cup Milk
• 1/2 cup Sugar
• 1 Egg; beaten
• 2 tsp Baking powder
• 2 tsp Vanilla
• 1/4 tsp Salt","directions":"1. Preheat oven to 350. Mix flour, sugar, baking powder andf salt into a hefty bowl. Cover the peanut butter, milk, egg and vanilla.
2. Mixture perfectly. Pour into a greased loaf pan and bake for 50 to 60 minutes.","url":"https://recipe.bluelayer.org/recipe/6513/chunky-peanut-butter-bread-classes-breads-pnut-butter"},{"id":"6512","title":"PUMPKIN Espresso LOAF Groups: Breads, Veggies","ingredients":"• 1/3 cup Shortening
• 2 1/2 tsp Baking powder
• 1 cup Brown sugar, packed
• 1/2 tsp Salt
• 2 Eggs
• 1/2 tsp Ginger
• 1 cup Canned pumpkin
• 1/2 tsp Cinnamon
• 1/4 cup Milk
• 1/2 tsp Baking soda
• 1 cup Flour
• 1/4 tsp Flooring cloves
• 1 cup Entire wheat flour
• 1/3 cup Pumpkin seeds, cutped","directions":"1. Cream shortening and sugar. add eggs, one at a period, fight nicely at the time every single. Stir in just pumpkin and milk.
2. Stir jointly dry components. include to pumpkin mix. Fight 1 minutes with electricup powered mixer. stir inside of seeds.
3. Bake in just greased loaf pan at 350°F for 55-60 minutes. Amazing 10 minutes. remove versus pan. Cool.
4. Wrap, keep right away. Tends to make 1.","url":"https://recipe.bluelayer.org/recipe/6512/pumpkin-espresso-loaf-groups-breads-veggies"},{"id":"6511","title":"APPLE-CINNAMON SWIRL LOAF Groups: Breads, Cake combination, End result","ingredients":"• 1 package Busy dry yeast
• 2 1/2 cup Apples,cutped and peeled
• 1 1/4 cup Really hot water
• 1/3 cup Sugar
• 1 Egg
• 1/3 cup Pecans, cutped
• Website page 155
• 1 package 1-layer-measurement white cake add 2 tsp Cinnamon
• 1 tsp Salt
• 1/4 cup Butter, melted
• 3 3/4 cup Flour
• 1 cup Confectioner's sugar, sifted
• ds Salt","directions":"1. Inside bowl dissolve yeast in just 1-1/4 cups heat water(115-120°F) Add egg, cake mixture and salt, overcome till delicate.
2. By way of hand, stir in ample flour to create a smallooth dough. Knead on floured look until tender ( dough will be sticy ) Level in just greased bowl; change after.
3. Address, allow add till doubled inside of the vast majority, 1-1/4 several hours. Punch down, divide inside 50 %.
4. Address, allow rest 10 minutes. Combine apples, sugar, pecans and cinnamon. Roll 50 % of dough to 12x8\" rectangle.
5. Brush look of dough with some of the butter. Sprinkle with fifty percent of the apple mix. Starting off a brief close, roll as for jelly roll.
6. Seal facet and finishes. Area in just a greased 8-1/2x4-1/2x2-1/2\" loaf pan. Brush ultimate with excess butter.
7. Repeat with getting dough, filling and butter. Cover, allow add inside of incredibly hot level till doubled (1 hour) Bake in 375°F oven for 30-35 minutes.
8. remove from pans; neat. Drizzle with Confectioner's icing ( recipe follows) Sprinkle with cutped pecans if chosen.
9. Produces 2. CONFECTIONER'S ICING:Combine more than enough mild cream into 1 cup sifted confectioner's sugar to deliver of spreading consistancy.
10. Mixture in vanilla and salt.","url":"https://recipe.bluelayer.org/recipe/6511/apple-cinnamon-swirl-loaf-groups-breads-cake-combination-end-result"},{"id":"6510","title":"PEACH BREAD Groups: Breads, Peaches","ingredients":"• 3 cup Contemporary peaches
• 1 tsp Gr. cinnamon
• 6 tbsp Sugar
• 1 1/2 cup Sugar
• 2 cup Flour
• 1/2 cup Shortening
• 1 tsp Baking soda
• 2 Eggs
• 1 tsp Baking powder
• 1 cup Pecans; finely cutped
• 1/4 tsp Salt
• 1 tsp Vanilla extract","directions":"1. Puree peaches with 6 tbsp sugar. (must produce 2 1/4 c.) Mix flour baking powder, soda, salt and cinnamon.
2. Fixed apart. Mix 1 1/2 c. sugar and shortening - cream alongside one another. Add eggs and add. Add puree and dry ingred.
3. Mix til damp. Stir in just ridiculous and vanilla. Spoon into effectively greased 9x5x3\" loaf pans (2).
4. Bake @ 325 for 55-60 min. Cool 10 min. in just pan. Transform out on rack and amazing comprehensively.
5. I consist of utilized 1/2 peaches and 1/2 pears for a difference. It became out fairly constructive. LISA/CEDAR RAPIDS","url":"https://recipe.bluelayer.org/recipe/6510/peach-bread-groups-breads-peaches"},{"id":"6509","title":"GINGERBREAD-BISQUICK Groups: Breads, Mixes","ingredients":"• -Madeline Whalley BWPG01A
• 2 tbsp Sugar
• 1 cup Bisquick; mix
• 1 Yolk;or 50 % egg
• 1/4 tsp Cinnamon
• 1/4 cup Molasses
• 1/4 tsp Cloves
• 1/4 cup -water
• 1/4 tsp Ginger","directions":"1. Stir in sugar and spices into combine. Add water, egg, and Molasses. Stir 50 % into add beat 2 minutes.
2. Cover remainer and beat 1 second. Bake in a 4 X 6 inch pan that consistsp of been greased and floured at 350 for over 40 minutes.
3. Or bake inside a waffle Iron for gingerbread waffles best waffles with whipped cream and cutped bananas for just about anything distinctive.
4. formatted through Diana Lewis","url":"https://recipe.bluelayer.org/recipe/6509/gingerbread-bisquick-groups-breads-mixes"},{"id":"6508","title":"BISQUICK Mixture Groups: Breads, Mixes","ingredients":"• -Diana Lewis-VGWN37A
• 1 tsp Cream of tartar
• 9 cup All-cause flour
• 1/4 cup Sugar
• 1/3 cup Double-performing baking powder
• 2 cup Shortening; which includes crisco
• 1 tbsp Salt","directions":"1. sift baking powder, salt, cream of tarter, sugar with flour 3 occasions. Lower inside shortening until combine is regularity of cornmeal keep in just lined boxes and shop at space temp.
2. (I put the shortening in just my fresser for 30 minutes then put it in the processor with the flour operates superior.
3. Formatted via Diana Lewis","url":"https://recipe.bluelayer.org/recipe/6508/bisquick-mixture-groups-breads-mixes"},{"id":"6507","title":"Lovable POTATO BISCUITS Types: Breads, Veggies","ingredients":"• 1 cup Flour
• 2 1/2 tsp (to 3) baking powder
• 1 cup Lovable potatos, cooked/mashed
• 3 tbsp Sugar (or added, to flavor) Salt 1/4 cup Shortening","directions":"1. Sift dry elements. Add shortening and potato and mix meticulously. Knead dough; cut with biscuit cutter (you might have to have even further flour, as dough is sticky).
2. Bake inside 400 level oven 12 to 15 minutes. Mrs Harold T. Cook","url":"https://recipe.bluelayer.org/recipe/6507/lovable-potato-biscuits-types-breads-veggies"},{"id":"6506","title":"POPPY SEED OATMEAL BREAD Types: Breads","ingredients":"• 1 cup Flour, all reason
• 2 tsp Poppy seeds
• 1 cup Flour, complete wheat
• 1 1/2 cup Buttermilk
• 1 1/4 cup Oatmeal, uncomplicated-cooking
• 1/4 cup Honey, liquid
• 1 tbsp Baking powder
• 1 Egg
• 1/4 tsp Salt
• 1 tsp Butter, melted","directions":"1. Inside of substantial bowl, add all-explanation and full wheat flours, oatmeal, baking powder, salt and poppy seeds.
2. In just independent bowl, whisk alongside one another buttermilk, honey and egg. Add all at as soon as to dry elements; mix all of a sudden, exactly until mixd.
3. Spoon batter into greased 8 x 4 in just (1.5L) loaf pan. Brush ultimate with melted butter. Bake inside of 350°F (180C) oven 45 to 50 minutes or until cake tester added in just middle of loaf arrives out contemporary.
4. Allow cool 5 minutes inside of pan. Turn out on to twine rack.","url":"https://recipe.bluelayer.org/recipe/6506/poppy-seed-oatmeal-bread-types-breads"},{"id":"6505","title":"Rosemary-Olive Focaccia","ingredients":"• -Waldine Van Geffen VGHC42A 6
• Kalamata olives; pit,quarter
• 1 lb Frozen bread dough; thawed
• 4 Oil-package dried tomatoes; drain
• 3 tbsp Olive oil
• -cut inside of strips
• 1 tbsp Contemporary rosemary; minced or
• 2 lb Cloves garlic; thinly sliced
• 1 tsp Dried rosemary
• Fresh new rosemary sprigs; opt
• 3/4 cup Parmesan","directions":"1. Preheat oven to 450~. Place dough inside of bowl. Add 1T oil and minced rosemary. Year generously with pepper.
2. Knead dough until finally elementsp are dombined. Roll dough out on lightly floured energy seem to 9x6\" rectangle.
3. Go to baking sheet. Flatten and thrust dough into 12x9\" rectange. Rub 1 T oil above. Sprinkle 1/2 C Parmesan around; thrust carefully into dough.
4. Bake until bread is approximately cooked in the course of and cheese startsp to brown, more than 12 minutes.
5. Organize olives, tomatoes and garlicup atop bread. Sprinkle more than enough being Parmesan about to include lightly.
6. Drizzle currently being 1 T olive oil about. Ultimate with rosemary sprigs. Commence baking until cheese meltsp and bread is cooked throughout, about 5 minutes.
7. Cut into squares or wedges and serve. (wrv)","url":"https://recipe.bluelayer.org/recipe/6505/rosemary-olive-focaccia"},{"id":"6504","title":"Much more Favourable Cheese Bread","ingredients":"• 2 tbsp Butter or margarine
• 1/4 cup Oil
• 1/2 cup Onion; minced
• 1/2 cup Milk
• 1 1/4 cup All explanation flour
• 1/2 cup Cottage cheese
• 2 tsp Baking powder
• 1/2 cup Cheddar cheese; grated
• 3/4 tsp Salt
• 1 tbsp Poppy seeds
• 1 Egg; lightly beaten","directions":"1. Soften butter in skillet. Add onion. Saute till delicate. Stir collectively flour, baking powder and salt.
2. Combine egg, oil and milk. Stir into flour mix, mixing evenly. Stir in just cottage cheese and sauteed onions.
3. Turn into buttered 9\" spherical cake pan. Sprinkle with cheddar cheese and poppy seeds. Bake at 425~ for 25 minutes or until golden brown.
4. Serve warm, lower in wedges.","url":"https://recipe.bluelayer.org/recipe/6504/much-more-favourable-cheese-bread"},{"id":"6503","title":"Swiss Cheese Gougere * Types: Breads, Cheese","ingredients":"• 1 cup Water
• ds Pepper
• 1/4 cup Butter or margarine
• 1 cup All cause flour
• 1 tsp Oregano
• 4 Eggs
• 1/2 tsp Salt
• 1 cup Swiss cheese; shredded","directions":"1. Inside 2 quart saucepan, mix water, butter, oregano, salt and pepper. Convey to a roiling boil. Stir until butter is melted.
2. Add flour, all at the moment. Stir to create a thick ball of dough that clings alongside one another.
3. Beat inside of eggs, one at a year. Combat until eventually dough is satiny delicate. Mix inside cheese.
4. Generously grease a baking sheet. Spoon 6 mounds of dough on to sheet in just a ring development, conclude more than enough as a result that they contact every single other.
5. Bake at 375~ for 55-60 minutes or until eventually golden brown. Serve hot with adorable butter. For breakfast serve with jam or preserves.","url":"https://recipe.bluelayer.org/recipe/6503/swiss-cheese-gougere-types-breads-cheese"},{"id":"6501","title":"Herb Crusted Parmesan Bread * Classes: Breads","ingredients":"• 1 lb Loaf frozen bread dough
• 3 tbsp Parmesan cheese Butter or margarine; melted 1 tsp Dried chevril leaves Flour 1/2 tsp Caraway seeds","directions":"1. Brush frozen loaf with melted butter to stop appear in opput to drying. Cover and thaw at house temperature for 2-3 hrs.
2. Lower dough into thirds. On lightly floured look, roll every component into a very long strand. Braid strands.
3. Coil braid into a spiral on greased baking sheet. Brush with even further melted butter. Sprinkle with cheese, chevril and caraway seeds.
4. Allow add about 1 hour inside hot spot, until finally doubled. Bake at 375~ for 25-30 minutes or till golden brown.
5. Remove from pan. Neat on rack. Discrepancies: Sprinkle bread with mix of 2 tbls dried minced onions, 1 tsp dried rosemary and 1/2 tsp dried thyme and 1/2 tsp marjoram.
6. A minute variance is to mix 1/2 cup grated cheddar cheese and 1-1/2 tbls poppy seeds into the dough ahead of rolling the strands.
7. Can incredibly do virtually almost everything you have to have with herbs and spices and this bread.","url":"https://recipe.bluelayer.org/recipe/6501/herb-crusted-parmesan-bread-classes-breads"},{"id":"6500","title":"Straightforward Parsley-Garlic Rolls * Groups: Breads, Rolls","ingredients":"• 1 lb Loaf frozen bread dough
• 1 Garlicup clove; minced
• Flour
• Dried parsley leaves
• 3 tbsp Butter or margarine; melted","directions":"1. Thaw frozen bread at space temperature above 2-3 hrs. Area on lightly floured appear and with a knife dipped into flour, cut the loaf inside of 50 percent lengthwise.
2. Then cut every 50 % into 6 or 7 elements. Roll out every piece to concerning 1/4\" thickness. Mix melted butter and garlic, mixing nicely.
3. Brush dough with the mix. Evenly sprinkle with the parsley leaves. Roll up each individual piece jelly-roll style.
4. Place, stop up, into lighlty oiled muffin tins. Fixed in just incredibly hot Area to add for 1 to 1-1/2 several hours or until doubled.
5. Bake at 400~ for 12-15 minutes or until eventually rolls are golden brown.","url":"https://recipe.bluelayer.org/recipe/6500/straightforward-parsley-garlic-rolls-groups-breads-rolls"},{"id":"6499","title":"Herbed Ring Bread * Groups: Breads, Well prepared-rolls","ingredients":"• 1/2 cup Butter or margarine; melted
• 1 tbsp Parsley; cutped
• 1/3 cup Green onions; cutped
• Garlicup salt
• 1/4 tsp Dried oregano
• 2 can Fridge biscuits
• 1/2 tsp Dried tarragon","directions":"1. Soften butter in just saucepan. Cover onions, oregano, tarragon, parsley and garlicup salt to flavor.
2. Lower every biscuit inside fifty percent lengthwise. Dip every single piece in the butter-herb mix. Layer inside of 5-cup ring mold.
3. Drizzle any being butter around the best. Bake at 375~ for 30-40 minutes or till bread is a deep golden brown.
4. Unmold and serve instantly.","url":"https://recipe.bluelayer.org/recipe/6499/herbed-ring-bread-groups-breads-well-prepared-rolls"},{"id":"6498","title":"Honey Entire Wheat Bread or Evening meal Rolls * Classes: Breads, Rolls","ingredients":"• 1 package Occupied dry yeast
• 1/4 cup Lard; melted
• 1 1/2 cup Water; very hot (105~-115~)
• 2 cup Full wheat flour
• 2 Eggs
• 4 cup All motive flour;
• 1/4 cup Honey
• - to 4 1/2 cups
• 2 tsp Salt","directions":"1. Dissolve yeast in just the water in just superior mixing bowl. Allow stand 5 minutes. Stir inside of eggs, honey, salt and cooled, melted lard.
2. Add entire wheat flour. Stir properly. Add all reason flour slowly, conquering to deliver a comfortable lump-totally free batter.
3. Proceed introducing flour until finally rigid dough types. Turn out on to lightly floured board and kneed for 10 minutes.
4. Put dough into bowl to add. Deal with lightly with plasticup wrap. Allow add inside hot point (85~) till doubled, regarding 1-1/2 hrs.
5. Switch dough out on to oiled board. Form into 2 loaves or 24 supper rolls. Space loaves into lightly greased sheets.
6. Allow for add until finally doubled. Bake at 375~ for 40-45 minutes for loaves, 15-20 minutes for supper rolls.","url":"https://recipe.bluelayer.org/recipe/6498/honey-entire-wheat-bread-or-evening-meal-rolls-classes-breads-rolls"},{"id":"6497","title":"San Francisco Bitter Dough Bread * Website page 150","ingredients":"• 1 package Busy dry yeast
• 2 cup All motive flour
• 2 cup Water; incredibly hot (105~-115~)
• 1 package Fast paced dry yeast
• 2 tsp Sugar
• 2 tbsp Water; lukewarm
• 2 tsp Salt
• pn Sugar
• 1/2 tsp Baking soda
• 1 1/2 cup Water; heat (105~-115~)
• 2 cup Unsifted all reason flour
• 1 cup Newbie
• 1 tbsp Cornmeal
• 4 cup All cause flour","directions":"1. Beginner: Inside major bowl add yeast with very hot water and flour. Fight until finally gentle. Deal with and allow for stand at area temperature for 48 hrs, stirring combine 4 momentsp in the course of the 2 times.
2. DOUGH: Inside a cup melt yeast in just very hot water with a pinch of sugar for 5 minutes. Pour 1-1/2 cups heat water into mixing bowl.
3. Stir in just the yeast combine and novice. Stir inside flour, sugar and salt. Mix vigorously for 3 minutes.
4. Switch into greased bowl. Address. Allow add inside of very hot location until doubled. Add baking soda with 1 cup getting flour.
5. Add to dough. Convert on to floured board. Knead, including remaing flour minimal by way of minor until eventually soft and satiny.
6. Divide dough in just 50 percent. Form into 2 loaves on a gresed and cornmeal dusted baking sheet. Address.
7. Allow add till doubled. Brush loaves with water. Cut diagonally with sharp knife. Place a shallow pan of incredibly hot water inside of backside of oven.
8. Bake loaves at 400~ for over 45 minutes or until crust is golden. For a crisper crust, remove loaves from oven right after 35 minutes.
9. Brush with salted water. Bake for a further 10 minutes. Suggestion: Retail store rookie in just fridge for long run employ.
10. Deliver to space temperature for 4 several hours in advance of utilizing.","url":"https://recipe.bluelayer.org/recipe/6497/san-francisco-bitter-dough-bread-website-page-150"},{"id":"6496","title":"Tomato Barbecue Rolls * Types: Breads, Rolls","ingredients":"• 2 cup To 2 1/2 cups unbleached
• 1 package Hecticup dry yeast
• - all purpase flour
• 3/4 cup Tomato juice (very good good quality)
• 1 tbsp Sugar
• 1/4 cup Water
• 1/2 tsp Experienced salt
• 2 tbsp Butter or margarine
• 1/2 tsp Italian seasoning
• 1 tsp Prompint minced onion
• 1/8 tsp Pepper","directions":"1. Inside of medium bowl, combine 1 cup flour, sugar, professional salt, Italian seasoning, pepper and yeast.
2. In minimal saucepan, warm the tomato juice, water, butter and onion, until eventually warmed (butter will need not be melted).
3. Add to dry components. Combat at medium pace of mixer for 2 minutes. Add 1/2 cup further more flour. Overcome at large tempo for 2 minutes.
4. Stir inside plenty of to create a delicate dough that clears the bowl. Convert out on to evenly floured appear.
5. Knead 5-10 minutes or until soft and elastic. Put into greased bowl, turning to grease ultimate. Cover dough lightly with plasticup wrap.
6. Allow add in just hot (85~) Space for 30 minutes or until doubled. Punch down. Condition dough into 12 even balls.
7. Prepare 6 on each and every of 2 greased baking sheets. Flatten with hand to 1/2\" thickness. Allow add for 20 minutes or until light-weight.
8. Bake at 350~ for 20 minutes or till golden. Remove to twine rack to neat.","url":"https://recipe.bluelayer.org/recipe/6496/tomato-barbecue-rolls-types-breads-rolls"},{"id":"6495","title":"Garlic Monkey Bread Ring * Classes: Breads","ingredients":"• 1 package Busy dry yeast
• 1/4 cup Butter or margarine; melted
• 1 cup Water; very hot (105~ - 115~)
• 1 large Garlicup clove; minced
• 1 tsp Sugar
• 1 tsp Dried parsley
• 1 tsp Salt
• 1/4 tsp Salt
• 2 1/2 cup To 3 cup all reason flour
• 1/8 tsp Contemporary floor black pepper","directions":"1. In just mixing bowl, dissolve yeast in just water. Add sugar. Stir to dissolve. Allow stand 3-5 minutes or until finally yeast bubbles.
2. Add salt. Little by little stir in just flour. At the time fifty percent the flour is additional, overcome until finally extremely gentle and satiny.
3. Then stir inside of more than enough flour to create a rigid dough. Convert out on to evenly floured boars.
4. Deal with and allow unwind pertaining to 10 minutes. Knead pertaining to 5 minutes until gentle and satiny.
5. Desired place dough in just a bowl that includes been greased. Transform dough about. Deal with and allow add for 1 hour or until doubled.
6. In the meantime, in very little bowl, combine melted butter, garlic, parsley, salt and black pepper. Turn risen dough out on to counter.
7. Cut in just walnut sized sections. Dip into butter mix. Desired place into buttered 10\" ring mold (1-1/2 quart sizing).
8. Create even layer. Allow add over 1 hour or until doubled. Bake at 375~ for 25-30 minutes or until eventually golden.","url":"https://recipe.bluelayer.org/recipe/6495/garlic-monkey-bread-ring-classes-breads"},{"id":"6494","title":"PICKLE JUICE RYE Groups: Breads, Veggies","ingredients":"Servings: 2","directions":"Frances Nossen (SWTK50B) 1 EGG, Substantial,Place TEMP Towards Bread in Fifty percent the Season 2 tsp SALT
3 cup FLOUR, BREAD 1 tbsp DILL WEED, DRY
3 package YEAST, DRY 1 1/2 cup FLOUR, MEDIUM RYE
1 cup BRINE, Bitter DILL 1 1/2 tsp CARAWAY SEEDS
3/4 cup WATER, 120 Levels ***** GLAZE:
2 tbsp CRISCO 1 EGG
2 tbsp SUGAR 1 tbsp MILK
Mix BREAD FLOUR AND YEAST Inside of MIXER BOWL. Add PICKLE BRINE (AT Minimum AT Area TEMP) AND Mix. Add Staying Componentsp AND Mix, Incorporating Even more BREAD FLOUR
AS Demanded Until finally DOUGH CLEANS Aspect OF BOWL. Allow Add Until DOUBLE In Vast majority. PUNCH DOWN AND KNEAD FOR A Handful of SECONDS. Allow DOUGH Chill out FOR 10 MINUTES. GREASE YOUR Most significant BAKING SHEET WITH CRISCO. Kind DOUGH INTO A BALL AND
Web page 149
Place On BAKING SHEET. Deliver A Pair PARALLEL SLITS In just THE Coolest, BRUSH WITH THE GLAZE,
AND SPRINKLE WITH Even more DILL WEED IF Most popular. Allow Add Until DOUBLE In just Cooler part. BAKE Over 50 MINUTES @ 375 OR Right until LOAF Appears HOLLOW Even though
TAPPED. Awesome On RACK. FOR CHEWIER CRUST, BRUSH WITH WATER Whilst Nonetheless Incredibly hot.","url":"https://recipe.bluelayer.org/recipe/6494/pickle-juice-rye-groups-breads-veggies"},{"id":"6493","title":"CSOROGE-HUNGARIAN CRISPY CRULLERS Groups: Breads, Doughnuts","ingredients":"• 6 Egg yolks
• 1 tbsp Vinegar
• 1 tsp Salt
• 2 1/2 cup Flour
• 2 tbsp Sugar
• 1/2 cup Bitter cream
• 1 tsp Brandy","directions":"1. Add all or sufficient of flour to egg yolks and bitter cream to create a comfortable dough. Add sugar, salt, brandy and vinegar.
2. Knead until soft. Roll out amazingly slim. Lower into diamond styles. Deliver a slit inside middle and pull one finish for the duration of slit.
3. fry in deep pounds until eventually light-weight brown. Drain on absorbent paper. Sprinkle generously with powdered sugar.
4. Against \" The Artwork of Hungarian Cooking\"- from St. Emery's College Designing Fund- Fairfield Ct. - 1955 Formatted for MM7 by way of Marge Nemeth","url":"https://recipe.bluelayer.org/recipe/6493/csoroge-hungarian-crispy-crullers-groups-breads-doughnuts"},{"id":"6492","title":"PORTUGUESE Cute BREAD Classes: Breads","ingredients":"• 3 Yeast; new cakes 6
• Eggs; house temperature
• Web page 148
• 1/2 cup Water;very hot (105-115~)
• 1 cup Sugar
• 1 cup Milk
• cup All reason flour; sifted
• 1/2 cup Butter; cut into sections
• 2 tbsp Butter; melted
• 2 tsp Salt","directions":"1. Crumble yeast cakes into hefty bowl. Stir inside water. Allow mix stand until finally foamy, about 5 minutes.
2. Scald milk. Add butter and salt and stir until eventually butter melts. Cool to lukewarm. Applying electrical mixer, overcome eggs until finally frothy.
3. Add sugar and overcome until finally creamy, about 3 minutes. Mix inside milk mix. Stir into yeast mix.
4. Stir in just 7 cups flour 1 cup at a period; dough need to be delicate and pull absent from facetsp of bowl.
5. Turn dough out on to properly-floured seem, sprinkle with 1 cup flour and knead until soft and elastic, incorporating up to 1 cup excess flour as required to steer clear of stickiness, about 10 minutes.
6. Grease huge bowl. Add dough. turning to coat complete look. Address and allow add in just incredibly hot draft-free of charge House till doubled in just volume, over 2 several hours.
7. Punch dough down. Allow unwind 10 minutes. Grease 2 9-inch spherical cake pans. Divide dough inside of 50 %.
8. Drive each individual fifty percent into pan. Cover and allow for add in just very hot draft-free of charge Place until doubled in just volume, regarding 1 hour.
9. Preheat oven to 350~. Bake until finally loaves are golden brown and solid hollow Whilst tapped on backside, more than 30 minutes.
10. Brush tops automatically with melted butter. Serve hot. Resultsp in 2 loaves.","url":"https://recipe.bluelayer.org/recipe/6492/portuguese-cute-bread-classes-breads"},{"id":"6491","title":"BASIL & SAGE BREAD Types: Breads, Wine","ingredients":"• 1 Yeast; dry; envelope
• 1/4 tsp Sage; crumbled dried
• 1 cup Water; hot (105-115~)
• 1/2 cup Dry white wine
• 5 1/2 cup All motive flour
• 1 3/4 tsp Salt
• 1/4 cup Olive oil
• 1/4 tsp Pepper; recently flooring
• 4 tsp Basil; crumbled dried
• 1/2 cup Water; hot (105-115~)","directions":"1. (Resultsp in 2 baguettes.) Sprinkle yeast earlier mentioned 1 cup water in just bowl of weighty-responsibility electricup powered mixer; stir to dissolve.
2. Allow stand 5 minutes. Correctly mix in just 1 1/2 cups flour. Sprinkle 1/2 cup flour above dough. Deal with with towel.
3. Allow for add in just heat draft-absolutely free nearby until doubled, pertaining to 1 1/2 several hours.
4. Warmth oil in just major low skillet about lower warm. Add basil and sage and stir until aromatic, about 1 instant.
5. Neat. Mixture 1 cup flour, oil mix, wine, salt and pepper into dough, making use of dough hook. Little by little add becoming 1/2 cup water.
6. Stir in just 2 1/2 cups flour 1/2 cup at a season. Knead dough in just mixer until eventually soft and long lasting, concerning 10 minutes, incorporating excess all motive flour if sticky.
7. Grease massive bowl. Add dough, turning to coat full look. Cover bowl. Allow for dough add in just heat draft-totally free House until doubled, about 1 1/4 several hours.
8. Grease 2 baking sheets. Punch dough down. Divide in 50 %. Style just about every piece into 14-inch-extended loaf.
9. Place on written sheets, seam facet down. Allow add in just hot draft-cost-free nearby until approximately doubled, regarding 1 hour.
10. Preheat oven to 400~. Cut tops of loaves with sharp knife. Bake until eventually breads strong hollow the moment tapped on backside, over 50 minutes.
11. Cool on cord racks right before serving.","url":"https://recipe.bluelayer.org/recipe/6491/basil-sage-bread-types-breads-wine"},{"id":"6490","title":"FARSANGI FANK- HUNGARIAN Undeniable DOUGHNUTS Groups: Breads, Doughnuts","ingredients":"• 3 cup Flour
• 1/4 cup Milk
• 1/2 tsp Salt
• 1/8 lb Cute butter, melted
• 1 tbsp Sugar
• 2 Yeast cakes ( dissolved in
• 5 Egg yolks
• -1/4 cup heat milk)","directions":"1. Sift the flour and salt into bowl, include yeast mixutre, add egg yolks and melted butter bit by bit ot flour mixutre.
2. Fight with picket spoon until eventually tender and dough falls off the spoon, this dough should really be quite tender.
3. Put dough on evenly floured board. Roll to 1/2 inch thickness. Cut with spherical cookie cutter, that is made up of been dipped in flour.
4. Put inside of hot location to add until eventually doubled in sizing. Fry inside deep body weight until mild brown.
5. Sprinkle with powdered sugar. from \"The Artwork of Hungarian Cooking\"- put out by way of St. Emery's University Acquiring Fund- Fairfield Ct- 1955","url":"https://recipe.bluelayer.org/recipe/6490/farsangi-fank-hungarian-undeniable-doughnuts-groups-breads-doughnuts"},{"id":"6489","title":"PISKOTA FANK-(HUNGARIAN DOUGHNUTS WITH Product) Classes: Breads, Doughnuts","ingredients":"• 1/2 lb Lovable butter
• 4 Egg yolks
• 4 Complete eggs
• 5 tbsp Bitter cream
• 5 tbsp Sugar
• 2 cup Flour
• 1 Yeast cake dissolved in just
• 1 Egg
• 1/2 cup Very hot milk
• 1/2 pint Milk
• 2 tbsp Sugar
• 4 Egg yolks","directions":"1. Overcome butter until creamy, beat inside of 4 full eggs, beat in 4 egg yolks, add sugar and bitter cream, add flour and the yeast mixutre.
2. Fight till soft, preset apart to unwind and add until eventually doubled in just dimension. Desired place on board that adds been dusted with flour.
3. Roll out to 3/4 inch thickness, cut with doughnut cutter. Put in just greased pan, lat strengthen 40 minutes.
4. Brust final with beaten egg. Bake inside of 350°F oven for 1/2 hour. For cream combine; cook milk, egg yolks and sura more than lower warm, in just double boiler until finally mix is gentle.
5. Stirring all the though, cool and pour over doughnutsp and serve. In opput to \" The Artwork of Hungarina Cooking\"- put out by means of St.
6. Emery's College or university Designing Fund, Fairfield. Ct.-1955","url":"https://recipe.bluelayer.org/recipe/6489/piskota-fank-hungarian-doughnuts-with-product-classes-breads-doughnuts"},{"id":"6488","title":"POPEYE'S BISCUITS Types: Breads, Rolls","ingredients":"• -JEANNETTE DABBS (RFNR19B)
• 8 oz Bitter cream
• 4 cup Pioneer biscuit mix
• 6 oz 7-up","directions":"1. Cut bitter cream inside of biscuit combine, include 7-up. Roll on floured look. Cut or condition with palms .
2. Bake 6 -8 mins @ 400`. Delectable!!!! Assume this will develop into a preferred of yours. Formatted by way of Elaine Radis BGMB90B; JANUARY, '93","url":"https://recipe.bluelayer.org/recipe/6488/popeyes-biscuits-types-breads-rolls"},{"id":"6487","title":"SAVORY BREAD STICKS Groups: Breads, Quickbreads","ingredients":"• Mary Bowles DNSR31A
• 1 tsp Garlicup Powder
• 1 large Pkg Working day-outdated Warm Doggy Buns 1 tsp Paprika
• 1 cup Butter; melted
• 1/2 tsp Cayenne Pepper or to style
• 2 tbsp Italian Seasonings","directions":"1. Cut hot pet buns into fourths lengthwise. Dip bread in melted butter and organize on a significant baking sheet.
2. Mixture spices and sprinkle about bread sticks. Bake at 350 degrees for 20 minutes or until finally crunchy, nonetheless not brown.
3. Serve incredibly hot or chilly. Allow neat nicely in advance of masking. Merchantsp effectively inside air-limited bins.
4. This was invented through a buddy to retain the services of up still left-earlier mentioned buns from a weiner roast, however it is way too delightful to be reluctant for remaining-overs.
5. It is outstanding with stew, spaghetti, or via on their own for treats!","url":"https://recipe.bluelayer.org/recipe/6487/savory-bread-sticks-groups-breads-quickbreads"},{"id":"6486","title":"HONEY \"RISIN\" BREAD Types: Breads","ingredients":"• Mary Bowles DNSR31A
• 1/4 cup Sugar
• 1 package Yeast
• 1 3/4 cup Flour
• 3 tbsp Heat Water
• 1 tsp Baking Powder
• 1 tsp Sugar
• 1/2 tsp Ginger
• 1 1/3 cup Honey
• 1/2 tsp Cinnamon
• 1/4 cup Butter; softened
• 1/2 tsp Nutmeg
• 3 Eggs; beaten
• 1/4 tsp Salt","directions":"1. Mix yeast, water and 1 teaspoon sugar. Allow fixed 15 minutes or till foamy. Warmth 1 cup honey to boil.
2. Pour in bowl and amazing 3 minutes. Add butter and beat comfortable. Overcome eggs and sugar until lemony coloured and add honey butter and yeast.
3. Stir in just 3/4 cup flour. Sift collectively 1 cup flour, baking powder, spices and salt. Cover to honey mix and add very well.
4. Switch into effectively-buttered and floured loaf pan and bake at 350°F for 50 minutes. Awesome in just pan for 10 minutes.
5. Convert on to rack and brush with 1/3 cup honey.","url":"https://recipe.bluelayer.org/recipe/6486/honey-risin-bread-types-breads"},{"id":"6485","title":"JELLO ROLLS Groups: Breads","ingredients":"• Mary Bowles DNSR31A
• 1 tsp Sugar
• 2 cup Boiling Water
• 6 cup Flour (more than)
• 2 tbsp Butter
• 1 tsp Salt
• 1/4 cup Sugar
• 1/4 cup Lukewarm Water
• 2 package Dry Yeast
• 1 package Crimson Jello--dry
• 1/4 cup Butter, melted
• 1 cup Pecans
• 3/4 cup Sugar
• 1 cup Powdered Sugar
• 1 1/2 tsp Milk
• Mix boiling water, butter, 1/4 cup sugar, salt. Cool to lukewarm. Put","directions":"1. yeast in just lukewarm water. Add 1 tsp. sugar. Mixture with cooled butter mix. Add fifty percent of flour, 1 cup at a year, inside electrical mixer.
2. Mix properly. By way of hand, stir in just adequate staying flour to create dough. Knead into a tender ball.
3. Address and allow for add until double in just the vast majority. (Could possibly refrigerate right away at this stage if you will need these kinds of for breakfast).
4. Roll dough 1/8 inch thick. Cover with melted butter. Add jello and sugar and sprinkle around. Sprinkle mad on best.
5. Roll up as for jelly roll. Cut into 1/2 inch slices and stage on very well buttered pan, perfectly aside.
6. Allow for add until eventually double, about 1 hour. Bake at 400°F for 20 minutes. Combine glaze and drizzle higher than incredibly hot rolls.","url":"https://recipe.bluelayer.org/recipe/6485/jello-rolls-groups-breads"},{"id":"6484","title":"MAPLE SYRUP AND BROWN SUGAR BANANA BREAD Classes: Breads","ingredients":"• 1 cup Brown Sugar; dk or light-weight
• 1/8 cup Milk
• 1/2 cup Margarine
• 2 cup Flour
• 2 Eggs; unbeaten
• 1 tsp Baking Soda
• 1 cup Ripe Bananas; mashed
• 1/2 tsp Baking Powder
• Website page 145
• 1/8 cup Maple Syrup
• 1/8 tsp Salt","directions":"1. Cream sugar with butter. Cover and mix the up coming 3 ingred. Sift and include the dry ingred. and add very carefully.
2. Put mix in 6x10 greased loaf pan. Bake 40-45 min. inside of 350 oven. Sift some confectioners' sugar on bread each time cooled.","url":"https://recipe.bluelayer.org/recipe/6484/maple-syrup-and-brown-sugar-banana-bread-classes-breads"},{"id":"6483","title":"STRAWBERRY BREAD Groups: Breads, Culmination","ingredients":"• 1 1/2 c. flour
• 2 eggs, very well beaten
• 1/2 tsp salt
• 1/2 c. oil
• 1/2 tsp soda
• 10 oz frozen strawberries
• 1/2 tbsp cinnamon
• 1/2 cup cutped crazy
• 1 cup sugar","directions":"1. Mix flour, salt, soda, cinnamon and sugar. Deliver a nicely inside heart of dry substances. Add eggs and oil stirring just until dry substances are moistened.
2. Stir in just strawberries and pecans. Spoon batter into lightly greased 9 x 5 x 3 inch loaf pan. Bake 350 stage oven for 1 hour.","url":"https://recipe.bluelayer.org/recipe/6483/strawberry-bread-groups-breads-culmination"},{"id":"6482","title":"JO GOLDENBERG'S BAGELS Groups: Breads","ingredients":"• 3/4 pint Hot water
• 1 tbsp Sugar
• 2 Envelopes dry yeast 1
• Egg white; beaten
• 1 1/2 oz Sugar
• Salt; -=OR=-
• 1/2 oz Salt
• -Sesame, Poppy -=OR=-
• 3 1/2 cup Bread flour
• -Caraway seeds
• 2 quart Boiling water
• - (optional)
• This is the bagel recipe taught at the Clean York Cooking University.","directions":"1. PREHEAT OVEN TO 450°F. Mix yeast, 1 1/2 ounces sugar and hot water. Allow for stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast mix.
2. Add staying 1 1/2 cups flour. Knead for 5 minutes, including flour if dough sticks to the desk. Bagel dough should really be corporation.
3. Desired place dough in a fresh, greased bowl. Address and allow add until eventually double. Convey water to a boil and add 1 tablespoon sugar.
4. Divide dough into 12 areas and condition every single into a ball. Allow the dough to rest 3-to-4 minutes.
5. Flatten with your palm. With your thumb, thrust deep into the middle of the bagel and tear open with your palms.
6. Pull the gap open. Location bagels on a sheet and deal with for concerning 10 minutes. Put 2-or-3 bagels at a year into simmering water for about 45 seconds, turning after.
7. Drain and Area on greased baking sheets. Brush with beaten egg white and sprinkle with salt, sesame, poppy or caraway seeds.
8. Bake for 35 minutes, turning over as soon as bagels are gentle brown. Bagels are finished Though they are brown and dazzling.
9. Awesome on a rack. PETER KUMP - PRODIGY Visitor Cooks COOKBOOK","url":"https://recipe.bluelayer.org/recipe/6482/jo-goldenbergs-bagels-groups-breads"},{"id":"6481","title":"TSOUREKI Classes: Breads, Ethnic","ingredients":"• -Diana Lewis-VGWN37A
• 1/2 tsp Salt
• 1 Egg yolk;with 1 T water
• 2 Eggs
• 1/4 cup Sugar
• 1 tsp Vanilla
• 1/4 cup Butter
• 1 package Yeast;dry hectic
• 1/2 cup Milk
• 1 1/2 tsp Lemon peel;grated
• 3 cup Flour;all motive
• 5 Eggs;demanding boiled coloured at","directions":"1. Inside of pan add salt,sugar, butter,and milk incredibly hot to 125 in a large bowl mix 1 cup flour with yeast add very hot milk mix, eggs,vanilla, and lemon peel.
2. Beat reduced pace for 5 minutes then with a spoon overcome in the unwind of the flour to create rigid dough knead for 20 minutes allow add 45 minutes punch down and divide into 3 equivalent componentsp roll into ropes level in just greased baking sheet.
3. Th braid at lightly spaced periods drive coloured eggs into dough cover allow for ri 30 minutes drive eggs in just back if important.
4. Brush egg yolk mix earlier mentioned braid do not contact eggs with yolk bake 350 for 25to35 minutes until golden brown cool on rack.
5. dough can be designed in just BM. Greek Easter bread wraps above colourful complicated cooked eggs. The greeks like vibrant crimson eggs- nevertheless due to the fact the dye seeps into the dough, you may possibly choose pastel hues that tinge it much less.","url":"https://recipe.bluelayer.org/recipe/6481/tsoureki-classes-breads-ethnic"},{"id":"6480","title":"WW CINNAMON ROLLS Groups: Ww, Small-cal, Breads","ingredients":"• 10 oz Buttermilk Biscuits, Refrig.
• 1/2 cup Raisins; darkish
• ^^(10 biscuitsp inside \"tube\")
• 2 tbsp Raisins; dim
• 5 tsp Margarine; melted
• 5 tsp Powdered sugar; sifted
• 5 tsp Brown sugar; packed, separated
• 2 tsp Water
• 1 tsp Cinnamon","directions":"1. Preheat oven to 400°F. Spray 8x8x2 inch baking pan; fixed apart. Independent biscuits; having palms, flatten just about every into 3\" circle.
2. Brush each and every circle with an equivalent selection of the margarine, sprinkle every with 1/4 t brown sugar and an equivalent quantity of cinnamon, then best each individual with 1T raisins.
3. Roll each individual circle jelly-roll design and style and organize inside of 2 rows, seam aspect down, inside sprayed pan.
4. Bake until rolls are puffed and golden brown, 8-12 minutes. Move pan to cord rack and will allow rolls cool inside pan.
5. In just very low bowl or cup add becoming 2 1/2 t brown sugar and the powdered sugar, add water, 1 t at a season, stirring usually until mix is soft and syrupy.
6. Remove rolls to serving platter, brush just about every with an equivalent selection of sugar mix. Will make 10 servings of 1 roll each individual.
7. Just about every serving presents: 1 BREAD, 1/2 Bodyweight, 1/2 FRUIT and 20 OPTIONAL Energy. For each serving: 143 energy, 5 g weight.
8. Resource: WW Favored Recipes (1986). Challenging to take in just one!!","url":"https://recipe.bluelayer.org/recipe/6480/ww-cinnamon-rolls-groups-ww-small-cal-breads"},{"id":"6479","title":"BERMUDA BANANA BREAD Classes: Breads, Culmination","ingredients":"• 1/2 cup Butter or margarine
• 2 cup Flour
• 1 cup Brown sugar
• 1 tsp Baking soda
• 2 x Eggs
• 1 tsp Salt
• 1 cup Mashed bananas
• 1/2 cup Cutped walnuts
• 1 tsp Vanilla","directions":"1. Cream butter and sugar. Bit by bit include eggs, then bananas and vanilla. Fold in dry componentsp that include been sifted alongside one another.
2. Add crazy. Bake inside of buttered loaf pan, at 350 degrees, for 1 1/4 several hours or until finally loaf assessmallentsp performed.
3. Cool in just pan for 10 minutes and then switch out to cool carefully.","url":"https://recipe.bluelayer.org/recipe/6479/bermuda-banana-bread-classes-breads-culmination"},{"id":"6478","title":"PARMESAN CROUTONS Groups: Cheese/eggs, Breads","ingredients":"• 1 Lower Entire Wheat Bread
• 1 tbsp Grated Parmesan Cheese
• 1 tbsp Butter Or Margarine","directions":"1. Slender crust from bread. Cut bread cut into quarters, producing squares. Diagonally cut every sq. in just to halves, developing triangles.
2. Organize bread triangles inside of a shallow baking dish or pie plate. Micro-cook, realized, on 100% ability for 1 to 1 1/2 minutes or until the bread is dry.
3. Remove the bread versus the microwave oven. In a custard cup micro-cook butter or margarine, figured out, on 100% ability for 40 to 50 seconds or until finally melted.
4. Drizzle around bread triangles. Sprinkle with grated parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/6478/parmesan-croutons-groups-cheese-eggs-breads"},{"id":"6477","title":"FUNNEL CAKE Classes: Breads","ingredients":"• -JAN CARGILL-VHPK03A
• 1/2 tsp Salt
• 2 cup Flour 2
• Eggs
• 1 tsp Baking powder
• 1 1/2 cup Milk.","directions":"1. until fairly hot. Put batter into a funnel (be certain to include the spout with one finger), then, trying to keep the funnel around the incredibly hot oil ( employ the service of severe warning Though cooking with hot oil), launch some of the batter inside round motions to kind one funnel cake.
2. The funnel cake will add abruptly and add, as a result be cautious about how a lot batter you employ the service of for the very first one until finally you get the \"experience\" for cooking it.
3. Cook to a light-weight golden brown on both of those aspects, then remove versus the oil and issue on paper towels to drain..
4. Sprinkle with powdered sugar and serve When nevertheless very hot! Mmmm, mmm, Terrific\" This was in just the \"Heloise\" column previous May possibly..
5. Be expecting it is what you are wanting for: **This is term for phrase from her column: Get pleasure from Jan / Maine 08/18 09:54 am","url":"https://recipe.bluelayer.org/recipe/6477/funnel-cake-classes-breads"},{"id":"6476","title":"MINIATURE FRENCH BREAKFAST PUFFS Types: Breads, Rolls","ingredients":"• 1/3 cup Smallooth shortening/butter mix
• 1/3 cup Butter, melted
• Website page 142
• 1/2 cup Sugar
• 1 1/2 tsp Baking powder
• 1/4 tsp Nutmeg
• 1/2 cup Sugar
• 1 Egg
• 1/2 tsp Salt
• 1/2 cup Milk
• 1 tsp Cinnamon
• 1 1/2 cup Sifted flour","directions":"1. Warm oven to 350 degrees. Grease bottoms of 48 tiny muffin cups. Mix shortening, 1/2 cup sugar, and egg meticulously.
2. Sift collectively flour, baking powder, salt and nutmeg. Stir flour mix and milk alternately into sugar/shortening mix.
3. Fill greased muffin cups 2/3 total. Bake 15 minutes or till golden brown. Dip mechanically inside of melted butter, then inside mix of cinnamon/sugar.
4. Serve warm. Generates 3-1/2 to 4 dozen. Mrs. James Hopkins","url":"https://recipe.bluelayer.org/recipe/6476/miniature-french-breakfast-puffs-types-breads-rolls"},{"id":"6475","title":"MOLASSES BROWN BREAD Classes: Breads","ingredients":"• 2 1/2 cup Full-wheat flour
• 1 cup Raisins; mixed darkish & mild
• 1 1/2 cup Wheat germ
• 2 tsp Baking soda
• 1/3 cup Brown sugar
• 1 7/8 cup Buttermilk
• 1/2 tsp Salt
• 1/3 cup Molasses","directions":"1. Preheat oven to 325°F F. Grease a 9 X 5 X 3-inch pan. Mix flour, wheat germ, brown sugar, salt and raisins in just a mixing bowl.
2. Add very well. In a instant mixing bowl, add baking soda, buttermilk and molasses, getting a picket spoon.
3. This misture will start out to bubble. Mechanically mix it into the dry components. Spoon the batter into the greased pan.
4. Bake at as soon as. The bread is completed every time a toothpick will come out fresh, over 1 hour. Transform out of the pan and cool on a twine rack.
5. Helps make 1 loaf.","url":"https://recipe.bluelayer.org/recipe/6475/molasses-brown-bread-classes-breads"},{"id":"6474","title":"CHEDDER CHEESE CASSEROLE BREAD Groups: Breads","ingredients":"• 1 tsp Sugar
• 1 Egg beaten
• 1 cup Hot water
• 4 cup Flour
• 1 package Dry yeast
• 2 cup Shredded sharp chedder
• 1 cup Very hot milk
• 1 tbsp Salt
• 2 tbsp Butter","directions":"1. Dissolve sugar in hot water in significant mixer bowl. Sprinkle in just yeast. Allow for stand 10 minutes, then stir very well.
2. Stir in just hot milk, butter and beaten egg. Mix 2 cups flour, cheese and salt. Stir effectively to combine.
3. Add flour cheese mix and overcome with electrical mixer on medium tempo for 5 minutes. Add currently being flour, conquering nicely with wood spoon.
4. Cover and allow add inside of hot location till doubled (more than 45 minutes). Stir down and switch into 2 effectively greased 1 quart casseroles.
5. Allow add until eventually doubled (over 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove versus casseroles instantly and cool on cord racks.
6. Will make 2 spherical loaves.","url":"https://recipe.bluelayer.org/recipe/6474/chedder-cheese-casserole-bread-groups-breads"},{"id":"6473","title":"BROWN SEED BREAD Groups: Breads","ingredients":"• 2 cup Flour, all explanation
• 1 tbsp Baking powder
• 1 cup Full wheat flour
• 1 1/2 tsp Baking soda
• 1 cup Organicup and natural bran
• 1 tsp Salt
• 1 cup Effortless cooking rolled oats
• 1/4 cup Liquid honey
• 2 tbsp Sesame seeds
• 2 cup Undeniable yogurt
• 2 tbsp Poppy seeds","directions":"1. In just hefty bowl, mix all-explanation and complete wheat flours, organicup and natural bran, rolled oats, sesame and poppy seeds, baking powder, baking soda and salt; stir inside of honey.
2. Add adequate of the yogurt to deliver sticky dough. Knead lightly inside of bowl till dough is effectively mixd.
3. In good shape dough into one greased 9x5 inside of. (2L) loaf pan. Bake in just 375°F oven for 40 min., or until finally tester arrives out new.","url":"https://recipe.bluelayer.org/recipe/6473/brown-seed-bread-groups-breads"},{"id":"6472","title":"BATTER ROLLS Groups: Breads","ingredients":"• 1 tsp Granulated sugar
• 1/4 cup Shortening
• 1/2 cup Heat water
• 2 tsp Salt
• 1 package Dry yeast
• 2 Egg
• 1 1/2 cup Milk
• 3 3/4 cup Flour
• 1/4 cup Granulated sugar
• Disolve 1 tsp sugar inside very hot water in just lrge bowl.","directions":"1. Sprinkle inside of yeast. allow stand 10 minutes, then stir effectively. Mix milk, 1/4 cup sugar, shortening and salt inside of saucepan.
2. Warmth until lukewarm and shortening is melted. Stir perfectly. Add to yeast mix. Cover 2 3/4 cups flour and beat vigorously with picket spoon or electrical mixer until finally soft.
3. Bit by bit stir in just being 1 cup flour. Batter will be delicate. Cover with tea towel. Allow add in just very hot Area until finally doubled about 1 hour.
4. Stir down dough and allow stand 10 minutes. Fill greased muffin cups 1/2 total. Allow add until doubled 45 minutes.
5. Bake at 375°F for 20-25 minutes or until golden. Switch out of pans automatically. Serve heat and neat.
6. Helps make regarding 18 rolls.","url":"https://recipe.bluelayer.org/recipe/6472/batter-rolls-groups-breads"},{"id":"6471","title":"APPLESAUCE TEA BREAD Groups: Breads","ingredients":"• 2 1/2 cup White flour
• 1 tbsp Cinnamon
• 2 tsp Baking powder
• 8 oz Applesauce
• 1/2 tsp Salt
• 1 Egg
• 1/2 cup Sugar
• 1 cup Skim milk","directions":"1. Mix the dry componentsp alongside one another and add the applesauce, then the egg and milk. Pour into nonstick loaf pan and bake at 350°F for 50 min.
2. Remove and cool. Cal: 77 (cut); Excess weight: 1/10g.","url":"https://recipe.bluelayer.org/recipe/6471/applesauce-tea-bread-groups-breads"},{"id":"6470","title":"BEER BREAD Types: Breads","ingredients":"• 3 cup Flour, unsifted
• 1 tbsp Honey
• 3 3/4 tsp Baking powder
• 12 oz Beer
• 2 1/4 tsp Salt","directions":"1. Grease 9x5x3\" loaf pan. Add flour, beer, and honey inside significant bowl, stir alongside one another till perfectly mixd.
2. Spread batter inside of penned pan. Bake at 350f for 45 min or until browned and a wood choose arrives out fresh new.
3. Transform out on rack. Amazing ahead of cutping.","url":"https://recipe.bluelayer.org/recipe/6470/beer-bread-types-breads"},{"id":"6469","title":"CHOCOLATE MINT BREAD Groups: Breadmaker, Breads, Chocolate","ingredients":"• 1 package Yeast
• 1 1/2 tsp Salt
• 2 1/2 cup Much better for Bread flour
• 1 tbsp Vegetable oil
• 1/2 cup Wheat flour
• 2 tbsp White Creme de Menthe
• 1 tbsp Gluten
• 1 cup Quite heat water;+ 1 tb.
• 1/4 cup Prompint nonfat dry milk
• 1 cup Mint-chocolate morsels
• 3 tbsp Sugar","directions":"1. Add all elementsp (Unless of course CHOCOLATE MORSELS) into the pan in just the get listed. Decide on white bread and drive \"Get started.\" Add the chocolate at the \"beep,\" 88 minutesinto the cycle.
2. (33 minutes with Dak Turbo II) For a funtasticup dessert or adorable take care of,spread quarter-spherical slices with cream cheese mixed with the syrup in opput to green maraschino cherries furthermore a couple of drops of mint extract, then best with a halved cherry.
3. Shared by means of Barb Working day","url":"https://recipe.bluelayer.org/recipe/6469/chocolate-mint-bread-groups-breadmaker-breads-chocolate"},{"id":"6467","title":"Autumn Apple Bread","ingredients":"• 1/4 cup Shortening
• 1 tsp Salt
• 2/3 cup Sugar
• 2 cup Apples, coarsely grated,
• 2 Eggs, beaten
• -peeled uncooked
• 2 cup All cause flour, sifted
• 1 tbsp Grated lemon peel
• 1 tsp Baking powder
• 2/3 cup Crazy, cutped","directions":"1. Cream shortening and sugar until finally mild and fluffy; overcome in just eggs. Sift future 4 elements.
2. Add alternately with apples to egg mix. Stir inside of lemon rind and ridiculous. Bake inside of floured, greased 9x5x3 inch loaf pan inside preheated 350~ oven for practically 40 to 50 minutes.
3. Cool prior to cutting.","url":"https://recipe.bluelayer.org/recipe/6467/autumn-apple-bread"},{"id":"6465","title":"Apple-Cheese Bread","ingredients":"• 1/2 cup Shortening
• 1/2 tsp Salt
• 1/2 cup Sugar
• 2 tbsp Milk
• 2 Eggs
• 3/4 cup Rolled oats, raw
• 1 1/2 cup All reason flour, sifted
• 1 cup Uncooked apples, finely cutped
• 1 tsp Baking powder
• 2/3 cup Cheese, coarsely grated
• 1 tsp Baking soda
• 1/2 cup Nut meats, cutped","directions":"1. Overcome shortening until eventually creamy; slowly but surely include sugar. Add eggs; beat properly.
2. Sift with each other flour, baking powder, soda and salt. Add to egg mix with milk and stir just until finally put together.
3. Add oats, apples, cheese and nut meats, all at when. Stir lightly. Batter will be incredibly rigid. Location inside greased pound loaf pan.
4. Bake at 350~ over 50 minutes.","url":"https://recipe.bluelayer.org/recipe/6465/apple-cheese-bread"},{"id":"6464","title":"Apple Pan Bread","ingredients":"• 1 cup All rationale flour, sifted
• 1 Egg
• 2 1/2 tsp Baking powder
• 1/4 cup Smallooth vegetable shortening
• 1/2 tsp Salt
• 1/2 cup Sugar
• 1/4 cup Sugar
• 1/2 tsp Cinnamon
• 2 cup Raisin bran flakes
• 2 cup Cooking apples, pared and
• 2/3 cup Milk
• -thinly sliced","directions":"1. Sift collectively flour, baking powder, salt and 1/4 cup sugar. Mounted apart. Add bran flakes and milk, include egg and shortening; fight nicely.
2. Add sifted dry components; stir just just till combined, still do not fight. Spread in just a greased 8x8x2 inch pan.
3. Mix with each other 1/2 cup sugar and 1/2 tsp cinnamon. Dip apple slices in just mix; set up on final of batter.
4. Sprinkle any getting sugar mix above apple slices. Bake at 400~ about 30 minutes. Cut inside squares and serve hot.","url":"https://recipe.bluelayer.org/recipe/6464/apple-pan-bread"},{"id":"6462","title":"Fresh new Apple Bread","ingredients":"• 1 cup Sugar
• 1 tsp Baking soda
• 1/2 cup Shortening
• 1 cup Harmed pecan sections
• 2 Eggs, beaten
• 1 1/2 tbsp Buttermilk
• 1 cup Tart apples,flooring or grated
• 1/2 tsp Vanilla
• 2 cup All reason flour, sifted
• 3 tbsp Sugar
• 1/2 tsp Salt
• 1 tsp Cinnamon","directions":"1. Cream sugar and shortening; add eggs and apples. Sift dry elementsp with each other. Add with sugar mix; add pecans.
2. Stir in buttermilk and vanilla. Pour into greased 10x6x3 inch loaf pan. Mixture sugar and cinnamon; sprinkle earlier mentioned coolest.
3. Bake for 1 hour at 350~.","url":"https://recipe.bluelayer.org/recipe/6462/fresh-new-apple-bread"},{"id":"6461","title":"Apple-Nut Bread","ingredients":"• 2 cup Sugar
• 1 cup Salad oil
• 4 Eggs, beaten
• 1/4 cup Business bitter cream
• 4 cup All reason flour
• 2 cup Apples, peeled and cutped
• 2 tsp Baking soda
• 1 cup Pecans, cutped
• 1 tsp Salt
• 1 tsp Vanilla","directions":"1. Slowly but surely add sugar to eggs; beat until mild and fluffy. Add dry substances; add to sugar mix alternately with oil and bitter cream, conquering nicely just after each and every addition.
2. Stir in apples, pecans and vanilla. Spoon batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 350~ for 1 hour or until finally toothpick added in centre will come out new.
3. Allow for neat in just pans 5 minutes; transform out on twine racks to comprehensive cooling.","url":"https://recipe.bluelayer.org/recipe/6461/apple-nut-bread"},{"id":"6459","title":"Log Cabin Toast","ingredients":"• -CYGNUS, HCPM52C & C.MINEAH
• 2 sl White or entire wheat bread
• 1/4 cup Sugar
• Gentle butter or margarine
• 2 tsp Cinnamon
• 1. Mixture sugar and cinnamon inside custard cup","directions":"1. 2. Toast slices of bread. Spread with gentle butter. Sprinkle with sugar-cinnamon mix. 3. Cut every single reduce of toast into 4 strips.
2. Put them jointly on plate including stacked logs to create the partitions of a log cabin. Start off in opput to the final and consume all the logs.
3. Resource: Betty Crocer cookbook for Boys and Ladies","url":"https://recipe.bluelayer.org/recipe/6459/log-cabin-toast"},{"id":"6458","title":"Coco-Carmel Toast","ingredients":"• -CYGNUS, HCPM52C & C.MINEAH
• 1 tbsp Comfortable butter or margarine
• 2 tbsp Brown sugar
• 4 sl White, full wheat, or
• 2 tbsp Flaked coconut
• -raisin bread
• 1. Warmth oven to 325 degrees.
• 2. Combine brown sugar, flaked coconut, and tender butter in just bowl.","directions":"1. 3. Toast slices of bread. Spread with the brown sugar mix. Put on ungreased cookie sheet. 4. Bake inside of 325 amount oven for 10 minutes.
2. Useful resource: The Betty Crocker Cookbook for Boys and Gals","url":"https://recipe.bluelayer.org/recipe/6458/coco-carmel-toast"},{"id":"6457","title":"Lovable Bread, Portuguese FBFJ97A Types: Breads, Hawaii","ingredients":"• 1/4 cup Water; hot
• 1/2 cup Margerine
• 1 cup Milk; scalded and cooled
• 5 cup Flour
• 3/4 cup Sugar
• 1 Eggs
• 1 tsp Salt
• 2 package Yeast
• 3 Eggs
• 1 tsp Sugar","directions":"1. DISSOLVE YEAST In just Heat WATER In A Significant BOWL. STIR Inside of MILK, 3/4 CUP SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR.
2. Overcome Until Delicate. STIR In just Becoming FLOUR (May perhaps Have to have UP TO A CUP Even more THAN Named FOR) Until eventually YOU Cover A Effortlessly MANAGABLE DOUGH.
3. * Convert OUT DOUGH On FLOURED Appear; KNEAD 5 MINUTES. Place Inside of GREASED BOWL; Switch GREASED Aspect UP; Address AND Allow Add 1 1/2 TO 2 Hrs.
4. * PUNCH DOWN DOUGH AND DIVIDE In 2. Form Just about every INTO A Spherical, A bit FLAT Burden. Put Just about every LOAF Inside Spherical LAYER PAN (9X10 1/2 INCHES) THAT Consistsp of BEEN GREASED.
5. Address AND Allow Add Right until DOUBLE (More than 1 HOUR). Warm OVEN TO 350 Levels. Overcome 1 EGG Somewhat AND BRUSH Earlier mentioned LOAVES.
6. SPRINKLE WITH 1 TSP. SUGAR. BAKE Until eventually LOAVES ARE GOLDEN BROWN (35-45 MINUTES). Resultsp in 2 LOAVES.","url":"https://recipe.bluelayer.org/recipe/6457/lovable-bread-portuguese-fbfj97a-types-breads-hawaii"},{"id":"6456","title":"CRANBERRY NUT BREAD","ingredients":"• -PATRICIA AUCH (XRTH38B)
• 1 tsp Salt
• 2 cup Flour; sifted
• 1/2 tsp Baking powder
• 3/4 cup Orange juice
• 1/4 cup Walnuts; cutped
• 1 cup Sugar
• 1/4 cup Shortening
• 1 tbsp Orange rind; grated
• 1 tbsp Flour
• 5 1/2 tsp Baking powder
• 1 Egg; beaten
• 1 cup Cranberries; cutped","directions":"1. Sift jointly 2C. flour; sugar, baking powder, salt and baking soda in a bowl. Slice in just shortening until finally mixtuore resembles coarse evening meal.
2. Mix egg, o.j. and orange rind inside of minimal bowl. Add to fry elementsp all at as soon as; stir just just until finally moistened.
3. Mix cranberries, walnuts, and 1 tblsp. flour; stir into batter. Pout inyo greased and waxed-paper-included 9x5x3\" loaf pan.
4. Bake in just 350°F oven 1 hour or until eventually bread checks accomplished. Cool in pan on rack 10 minutes.
5. Remove from pan; neat on rack.. Helps make 1 loaf. Formatted as a result of Elaine Radis","url":"https://recipe.bluelayer.org/recipe/6456/cranberry-nut-bread"},{"id":"6455","title":"CORN LIGHTBREAD Classes: Breads, Veggies","ingredients":"• 2 cup Cornmeal
• 1 tsp Salt
• 1 cup All explanation flour
• 2 cup Buttermilk or bitter milk
• 1/2 cup Sugar
• 3 tbsp Oil or bacon drippings
• 1 tsp Baking soda","directions":"1. Mix dry components; combine inside milk and oil. Spoon into lightly greased 9\" X 5\" loaf pan. Allow stand 10 minutes.
2. Bake at 375°F for 35-40 mins; allow awesome 5 mins just before reducing from pan. Mrs. William LaViolette","url":"https://recipe.bluelayer.org/recipe/6455/corn-lightbread-classes-breads-veggies"},{"id":"6454","title":"Entire WHEAT BATTER BREAD Classes: Breads","ingredients":"• 8 cup Entire wheat flour
• 3 tbsp Soya flour
• 4 tbsp Honey-molasses
• 3 cup Corn oil
• 3 tbsp Wheat germ
• 3 package Yeast
• 3 1/2 cup Incredibly hot water
• 2 tbsp Salt","directions":"1. This recipe is for 2 loaves of bread. If one loaf is most popular, seek the services of 2 courses yeast rather of 3 and reduce all other componentsp inside 50 %.
2. Wheat germ and soya flour may perhaps be omitted. Put flour in oven to heat, at least expensive warm.
3. In just a Rather significant bowl, dissolve yeast inside of 3/4 cup of incredibly heat water. Add honey to yeast.
4. Coat loaf pans properly with margarine and flour. Add oil, 2-1/2 cups incredibly hot water, and 2T salt yeast.
5. Cover pertaining to 4cup flour mix and overcome at medium rate for 2 minutes. Slowly but surely add even more flour, overcoming very well.
6. Dough should really be sticky - if runny, add further flour. Put in pans, smalloothing ultimate and creating of course dough is driven into corners.
7. Address with very hot, moist towel and allow add inside hot location. Examine bread in just more than 20 minutes and maintain examining to be absolutely sure dough doesn't add around lip of pan.
8. At the time dough contains risen Approximately to lip of pan, bake at 450°F for over 40 mins. Remove versus pan mechanically and neat on rack.
9. Mrs. William W. LaViolette","url":"https://recipe.bluelayer.org/recipe/6454/entire-wheat-batter-bread-classes-breads"},{"id":"6453","title":"Sizzling SPRINGS FRIED BREAD Groups: Breads","ingredients":"• 3 cup Sifted all-rationale flour
• 1 tsp Salt
• 1 tbsp Butter
• 2 tbsp Melted butter
• 2 tsp Baking powder
• 1 tsp Sugar
• 3/4 cup (to 1c) Very hot milk
• Weight for deep frying","directions":"1. Mix dry substances; slice inside of butter. Add more than enough hot milk to create a gentle dough, uncomplicated to deal with.
2. Knead on floured board until eventually dough is incredibly gentle and comfortable however elastic. Do not employ the service of a good deal of more flour.
3. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and allow stand 30-45 minutes.
4. Pat out every single ball into a spherical, 5 or 6 inches in diameter and 1/4 inch thick. Fry in just deep pounds (preheated to 365 degrees).
5. Dough need to add automatically to seem. Cook until eventually brown on one aspect, convert, and brown on other aspect currently being cautious to not pierce crust.
6. Drain on absorbent paper and serve hot. Mrs. Bernard Mahon","url":"https://recipe.bluelayer.org/recipe/6453/sizzling-springs-fried-bread-groups-breads"},{"id":"6452","title":"BOSTON BAKED BROWN BREAD Groups: Breads","ingredients":"• 2 cup Buttermilk*
• 1 cup Entire wheat flour
• 1 cup All-rationale flour
• 2 tsp Baking soda
• 1 cup Cornmeal
• 1 cup Raisins
• 3/4 cup Molasses","directions":"1. (or 2 C milk and 1 T lemon juice) Combat all elementsp inside substantial mixing bowl for 2 minutes on medium tempo.
2. Pour into greased angel foodstuff pan. (I hire a Bundt pan.) Bake in 325°F oven for 1 hour. Delight in!!
3. Towards: BETSY JONES (BXNJ15B) Reformatted via Elaine Radis","url":"https://recipe.bluelayer.org/recipe/6452/boston-baked-brown-bread-groups-breads"},{"id":"6451","title":"BAHAMA BREAD Groups: Breads, End result","ingredients":"• Tmbg12a
• 1/3 cup MILK
• 2 cup FLOUR
• 1 tsp LEMON JUICE OR
• 1 tsp BAKING SODA
• 1/2 tsp VANILLA EXTRACT
• 1/2 tsp SALT
• 1/2 cup CHOPPED Mad; OPTIONAL.
• 1/2 cup BUTTER
• 2 Bananas; mashed
• 1 cup SUGAR
• Banana; may well retain the services of 4
• 2 EGGS","directions":"1. PREHEAT OVEN TO 350 Mix FLOUR, BAKING SODA, AND SALT In A BOWL. Cream THE BUTTER In A Mixing BOWL. Slowly and gradually Add THE SUGAR AND Mixture TO Properly Combined.
2. Cover THE EGGS AND THE BANANA Mix Until Effectively Mixd. Mix THE Web page 134 MILK AND LEMON JUICE Inside A Massive BOWL.
3. ALTERNATELY Mixture THE FLOUR Mix INTO THE BANANA Mix. Cover A Very little AT A Period, Commencing AND Finishing WITH THE DRY Elements.
4. Mixture Properly Following Every ADDITION. Add Insane. Transform THE BATTER INTO A Seriously BUTTERED 9 X 5 X 3 INCH LOAF PAN.
5. BAKE FOR ONE HOUR OR Until BREAD IS GOLDEN AND SPRINGS Back again After TOUCHED. Cool Inside of PAN FOR 10 MINUTES.
6. Just take BREAD OUT OF PAN AND Neat Carefully. Reformatted as a result of Elaine Radis. In opput to *Prodigy's Food items and Wine Bulletin Board.","url":"https://recipe.bluelayer.org/recipe/6451/bahama-bread-groups-breads-end-result"},{"id":"6450","title":"EPISCOPALIAN BANANA BREAD Types: Breads, Culmination","ingredients":"• 1 1/2 cup Flour
• 1/4 cup Brown sugar
• 3 tsp Baking powder
• 3/4 cup Oatmeal
• 1/3 cup Oil
• 1/2 tsp Baking soda
• 2 tsp Cinnamon
• 1/4 cup Milk
• 1/2 cup Sugar OR
• 2 cup Mashed bananas
• 2 Eggs, effectively beaten","directions":"1. Mix almost everything in one bowl and stir it up. In just greased and floured bread pan, cook at 350°F for 50-60 minutes.
2. This is exceptionally cooler if remaining to sit right away ahead of ingesting, it's practically way too soaked to take in immediately absent.
3. Against *Prodigy's Foodstuff and Wine Bulletin Board,from Cheryl Lawson - SBKR68A","url":"https://recipe.bluelayer.org/recipe/6450/episcopalian-banana-bread-types-breads-culmination"},{"id":"6449","title":"LANGOS- HUNGARIAN FRIED BREAD Groups: Breads, Ethnic","ingredients":"• 200 g Flour
• 1 tbsp Oil
• 2 Cooked, baked potato,mashed
• 1 tsp Sugar
• 1/2 tsp Salt
• 1 cup Milk, lukewarm
• 1 package Chaoticup dry yeast
• 1 cup Oil, to fry","directions":"1. Allow for the yeast mature inside 1/2 cup of lukewarm sweetned milk for 10 minutes. Add mixturte to the flour.
2. Add one tablespoon of oil. Add the mashed potatoes. Cover salt. Add as significantly very hot milk as demanded to create a comfortable bread dough.
3. Perform the dough properly, for at minimum 15 minutes, until finally gentle. On a hot point allow it add for one hour(or until eventually doubled in just cooler part) Deliver tiny balls versus the dough and then flatten them in just your hand via pulling it to the dimension of a massive saucer.
4. fry then inside warm oil. Toppings: Bitter cream, or grated cheese, or Feta cheese with new dill and bitter cream.
5. Or if you together with lovable toppings, mashed strawberries with whipped cream, or vanilla custard, or apple sauce,etcetera.
6. Released on *Prodigy's Foods and Wine Bulletin Board as a result of Janos Korda (DNPM90C)","url":"https://recipe.bluelayer.org/recipe/6449/langos-hungarian-fried-bread-groups-breads-ethnic"},{"id":"6448","title":"GARLIC BUBBLE LOAF Types: Breads","ingredients":"• 3 cup Flour
• 2 tbsp Shortening
• 1 package Immediate dry yeast
• 1 Egg
• 1 tbsp Sugar
• 1/4 cup Butter; melted
• 1 tsp Salt
• 1 tsp Paprika
• 1/2 cup Milk
• 1/2 tsp Garlicup powder
• 1/2 cup Water
• 1 tbsp Sesame seed","directions":"1. In just large. mixer bowl, mix 1 1/2 c. flour, yeast, sugar and salt; mix nicely. In just saucepan warmth milk, water and shortening until hot (shortening does not will need to soften); add to flour mix.
2. Add egg. Add at reduced rate until finally moistened; fight 3 minutes at med. pace. By way of hand, bit by bit stir inside being flour to create a smallooth dough.
3. Knead on floured seem 25-30 strokes. Divide dough into 12 components; condition into balls. Add melted butter, paprika and garlicup powder; mix very well.
4. Dip balls into butter mix; put inside of greased 9x5\" loaf pan, working with 6 balls on each individual layer.
5. Sprinkle with seame seed. Cover; allow add in just hot location till gentle and doubled, over 45 minutes.
6. Bake at 375 for 40-45 minutes, until golden brown. Remove in opput to pan; serve hot. This is a one-add, garlicup bread in just a pull-aside bubble loaf.
7. Resultsp in 1 loaf. In opput to *Prodigy's Foods and Wine Bulletin Board.","url":"https://recipe.bluelayer.org/recipe/6448/garlic-bubble-loaf-types-breads"},{"id":"6447","title":"BAGELS Classes: Breads","ingredients":"• 1 package Fast paced dry yeast
• 1 cup Milk
• 1/3 cup Hot water
• 1 Egg; beaten with a smallall
• 1 tsp Salt
• - water for glaze
• 4 cup All-reason flour
• Coarse salt, or poppy seeds
• 2 tbsp Sugar","directions":"1. Sprinkle the yeast around the heat water, stir, and allow dissolve. Put the salt, flour, and 4 teaspoons of the sugar in the bowl of a foodstuff processor ready with the dough blade.
2. Pulse the mix lotsp of instances to mix it nicely. (This stage aerates the substances. Mix the yeast mix and milk in just a measuring cup.
3. With the engine functioning, pour the mix during the feed tube. Knead until eventually the mix balls alongside one another and is no lengthier sticky, concerning 60 seconds.
4. Evenly flour a superior plasticup bag, place the dough in just it, squeeze out the air, and stop the close of the bag with a twist tie.
5. Allow the dough add till doubled, concerning 45 minutes. Punch it down. (At this simple fact, the dough can be refrigerated for up to 4 times.
6. Serve it to area temperature ahead of continuing.) Allow the dough relax for 10 minutes. Pull off areas of dough to style 12 2-inch balls.
7. Poke a finger for the duration of the ball, developing a gap the sizing of a golfing ball. With your hands, condition the bagel lightly.
8. Put the bagels on a tray or cookie sheet, cover them with oiled plasticup wrap, and allow them add till puffy, about 30 minutes.
9. Preheat the oven to 400°F. Serve 4 quartsp of water to the boil in just a vast pot. Add the staying 2 tsp of sugar.
10. Poach the bagels, 3 or 4 at a year, for 30 seconds. Transform them and poach for 30 seconds even more.
11. Remove them with a slotted spoon, allow for them drip quickly on a towel kepint less than the spoon, and Area them 1 inch aside on baking sheets.
12. Brush every bagel with a very little of the egg glaze. (At this stage you may well sprinkle on coarse salt, or poppy or sesame seeds).
13. Bake until golden, about 15 minutes. Allow neat on racks.","url":"https://recipe.bluelayer.org/recipe/6447/bagels-classes-breads"},{"id":"6446","title":"PEPPERONI PIZZA BREAD Types: Breads, Ethnic","ingredients":"• 1 tbsp Oil
• 1 tsp Dried oregano, crumbled
• 2 lb Pkg frozen bread dough, thaw
• 1 tsp Dehydrated onion flakes
• 1/2 lb Pepperoni, sliced
• 1/2 cup Parmesan, grated
• 1 lb Mozzarella, grated
• Egg, beaten
• 1 tbsp Garlicup powder
• Sesame seeds
• 1 tsp Dried basil, crumbled","directions":"1. Tends to make 2 loaves. Brush 2 11x17\" cookie sheetsp with oil. Divide dough in just 50 %. Roll 1 dough piece out to edges of 1 cookie sheet.
2. House 50 % of pepperoni slices inside crosswise rows on dough, leaving 1/2\" borders at finishes. Sprinkle with 1/2 mozzarella, 1/2 garlic, 1/2 basil, 1/2 oregano, 1/2 onion.
3. Coolest with 1/2 parmesan. Beginning at quick conclusion, roll up jelly roll style and switch seam facet down on cookie sheet.
4. Brush with egg. Cut crosswise slitsp inside of ultimate of dough. Sprinkle with sesame seeds. Repeat with being elements.
5. Preheat oven 400 deg. Bake until eventually golden, over 25 mins. Cut loaves, serve incredibly hot. Can be created 1 7 days forward.
6. Wrap tightly and freeze. Thaw prior to baking. Resource: Bon Appetit","url":"https://recipe.bluelayer.org/recipe/6446/pepperoni-pizza-bread-types-breads-ethnic"},{"id":"6445","title":"CUBAN BREAD Classes: Breads, Ethnic","ingredients":"• 5 cup To 6 cups bread flour aprox.
• 2 1/2 cup Hot water,120 to 130 degs.
• 2 package Dry yeast
• Corn evening meal
• 1 tbsp Salt
• Water
• 2 tbsp Sugar","directions":"1. Sprinkle the cornmeal on a non adhere baking sheet. Location 4 cups of flour in just massive mixing bowl,add yeast,salt,and sugar.Stir until all are perfectly combined.Pour in just the incredibly hot water and overcome 100 impressive strokes or a few minutes with mixer dough hook.
2. Slowly and gradually get the job done sufficient of the becoming flour,applying arms if crucial,1/2 cup at a year,that the dough can take form an no for a longer time sticky.
3. Sprinkle energy appear with some of the becoming flour.Place dough on effort appear,doing the job inside flour as you knead.
4. Continue to keep a dusting of flour amongst dough and operating appear.Knead for 8 minutes via hand or with dough hook of mixer until it feels alive less than your fingers.
5. Location dough in just a greased bowl.Cover with plasticup wrap and put in just a very hot put,80 to 100 degs,until finally double inside of the cooler part,about 15 minutes.
6. Punch down dough,convert it out on exertion show up,reduce into 2 components.Condition every piece into a spherical.Put on non adhere baking sheet sprinkled with corn evening meal.With a sharpe knife or razor cut an x on each and every loaf:brush with water.
7. Level baking sheetsp on centre shelf of chilly oven.Area a high pan of hot water on shelf listed here.Warmth oven to 400 deg.The moment 1/2 hour remove oven to 375 deg.The bread will proceed to add When oven is heating.Bake for a quantity of 45 minutes.( Timing startsp off Whilst you turn on the oven.) Loaves should really solid hollow at the time baked.Cool in advance of cutping.Bread will not keepbeyond a working day or 2,nonetheless freezes very well and helps make good quality toast Even though aged......","url":"https://recipe.bluelayer.org/recipe/6445/cuban-bread-classes-breads-ethnic"},{"id":"6444","title":"SWEDISH SCONES Classes: Breads, Ethnic","ingredients":"• -Diana Lewis-VGWN37A
• 4 cup Flour
• 1 package Yeast
• 5 tbsp Butter
• 1 cup Milk
• 1 tsp Salt
• 3 Eggs
• 1/2 cup Sugar","directions":"1. Course of action:Dissolve yeast in 1 tbl hot milk with 1 t of sugar. Scald milk, add butter, sugar and salt.
2. Each time luke hot add to yeast. Cover beaten eggs, then add 2 cups flour and beat properly. add rest of flour bit by bit.
3. Cover and Place in just ice box over evening. 4 hrs in advance of baking remove from refrigerator. Divide dough into 4 componentsp roll every single 1/4 inch thick.
4. Brush with melted butter. slice into segmentsp including a pie, roll each individual strip up begining at vast conclude and roll to place.
5. Place on greased baking sheet, include and allow add 4 several hours. Bake in just delicate oven(350)for 20 minutes or until golden brown.
6. this is from Grandma's cookbook written inside of 1920","url":"https://recipe.bluelayer.org/recipe/6444/swedish-scones-classes-breads-ethnic"},{"id":"6443","title":"KAVRINGS Groups: Breads, Ethnic","ingredients":"• -Diana Lewis-VGWN37A
• 4 tsp Baking soda
• 1 cup Butter
• 5 3/4 cup Flour
• 1/2 cup Sugar
• 10 Cardamon;seeds beaten
• 1 cup Milk:full
• 1/2 tsp Salt
• 1 Egg","directions":"1. Solution; Cream butter and sugar; add a little beaten egg, then the milk and last but not least the dry ingreidents, which include been sifted with each other.
2. stir as minimal as potential. switch the dough out on to a floured board, form into reduced buns and bake 10 minutes in hot oven (425) at the time finished cut each individual roll in just 50 percent and return to oven.
3. bake inside of a gradual oven(200) until finally mild browned. Those rusks are delightful assisted with hot fruit soup.
4. This is a recipe in opput to grandma cookbook written in just 1920","url":"https://recipe.bluelayer.org/recipe/6443/kavrings-groups-breads-ethnic"},{"id":"6442","title":"ANGEL ROLLS Classes: Breads, Rolls","ingredients":"• 2 package Yeast;dry chaotic
• 4 cup Flour
• 1/2 cup Oil
• 1 tsp Salt
• 2 tbsp Sugar
• 1/2 tsp Soda
• 1 1/2 cup Buttermilk","directions":"1. Sift dry elementsp alongside one another into a mixing bowl. Cover the softened yeast. milk and oil. Combat effectively.
2. allow add punch down form into rolls allow add until doubled and bake 350 for 15 to 20 minutes in opput to Diane Lewis-VGWN37A, versus *Prodigy's Foods and Wine Bulletin Board","url":"https://recipe.bluelayer.org/recipe/6442/angel-rolls-classes-breads-rolls"},{"id":"6441","title":"Easy RYE-BATTER BUNS Types: Breads","ingredients":"• 3 cup Flour 1
• Eggs
• 2 package Straightforward-escalating yeast
• 1 tbsp Caraway seed
• 2 cup Milk
• 2 cup Rye flour
• 1/2 cup Darkish brown sugar
• Milk
• 3 tbsp Cooking oil
• Caraway seed (optional)
• Website page 130
• 1 1/2 tsp Salt
• 1. Inside a higher mixer bowl, mix the flour and yeast.","directions":"1. 2. In just a saucepan, warmth the 2 cup milk, brown sugar, oil and salt until heat (120-130 degrees), stirring normally.
2. Add to the flour mix. Add the eggs and the caraway seed. 3. Combat the batter with electrical mixer on minimal pace for 30 seconds, scraping facetsp of bowl.
3. Beat the batter on superior rate for 3 minutes. Return to minimal tempo and overcome in just rye flour.
4. 4. Fill the greased muffin pans fifty percent finish. cover and allow the dough add until double, regarding 25 minutes.
5. 5. Bake inside 400 stage oven for 10 minutes. Brush the buns with milk. Sprinkle the tops with caraway seed, if preferred.
6. Bake for 5 to 10 minutes excess or until finally finished. Remove the buns from the pans; cool. Resultsp in about 24.
7. Judy Lausch.-DGSV43A,from *Prodigy's Foods and Wine Bulletin Board.","url":"https://recipe.bluelayer.org/recipe/6441/easy-rye-batter-buns-types-breads"},{"id":"6440","title":"Outdated MILWAUKEE RYE Groups: Breads","ingredients":"• 1 package Busy dry yeast
• 2 cup Rye flour
• 1 1/2 cup Heat water
• 2 tbsp Caraway seed
• 1 package Busy dry yeast
• 1 tbsp Salt
• 1 cup Hot water
• 1 cup Rye flour
• 1/4 cup Molasses
• 6 cup Bread flour
• 1 Egg
• 3 tbsp Butter","directions":"1. SPONGE Planning: Dissolve 1 package yeast in the hot water. Stir in just rye flour and caraway seed. Cover bowl snugly with plasticup wrap and allow stand for 1-3 times.
2. BAKE Working day Planning: Sprinkle the being offer of yeast and being 1 cup water on the sponge mix, combine very well.
3. Add molasses, caraway seeds,egg,salt and rye flour and 2 cups of the bread flour. Overcome until comfortable.
4. add butter. Stir in just staying flour and mix nicely possibly with your fingers or in a mixer with dough hooks.
5. Knead for 5-10 minutes. Put in a greased bowl and allow for add until finally doubled in just the cooler part ( about 1 hour) Punch down and allow for rest 10 minutes.
6. Condition into loaves or put into loaf pans, deal with and allow add until doubled. Meticulously deliver cutes on the supreme of each and every loaf with a sharp knife or a razor blade, and brush with a beaten egg combined with a tablespoon of milk.
7. Bake at 375°F for over 40 minutes. this will deliver 2 enormous loaves or 3 more compact kinds. from *Prodigy's Foods and wine Bulletin Board, in opput to Linda Karner,-TNXC18B","url":"https://recipe.bluelayer.org/recipe/6440/outdated-milwaukee-rye-groups-breads"},{"id":"6439","title":"PENNSYLVANIA DUTCH PRETZELS Classes: Breads","ingredients":"• 4 cup Unsifted flour
• 1 quart Water
• 1 tsp Sugar
• 3 tbsp Baking soda
• 1 package Chaoticup dry yeast
• Coarse salt
• 1 1/2 cup Incredibly incredibly hot water (120°F-130°F)","directions":"1. In just hefty bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp salt. With mixer at smallall, add 1 1/2 cups unbelievably hot water.Fight 3 minutes at medium.
2. Slowly but surely add the unwind of the flour. Turn out on to floured board and knead 5 minutes.,Place in just a greased bowl, turn greased facet up.
3. CVover, allow add 45 minutes to an hour. Punch down, change out on to board. Roll componentsp of dough out into pencil shapeds and knot, forming preztel form.
4. Cover, and allow add on floured obard for 30 minutes. Boil 1 quart water and the baking soda in a skillet.
5. Put every single preztel in the water and simmer 20 seconds. Place on properly greased cookie sheet, salt and bake at 400°F for 15 minutes.
6. in opput to *Prodigy's Food items and wine Bulletin Board, from Cindy Brescia,-TBPM77B.","url":"https://recipe.bluelayer.org/recipe/6439/pennsylvania-dutch-pretzels-classes-breads"},{"id":"6438","title":"BUCHTA (POPPYSEED BREAD) Groups: Breads","ingredients":"• 1 Cake compressed yeast OR 6
• Egg yolks
• 1 package Chaoticup dry yeast + 1 tsp
• 1/2 pint Hefty cream (1 cup)
• 1 cup Lukewarm milk
• 6 cup Flour
• 1/2 lb Butter(1 cup)
• 1 tsp Salt
• 1/2 cup Sugar
• 1 1/2 cup Poppyseeds(floor,you should)
• Vanilla","directions":"1. Melt yeast inside of lukewarm milk. Cream butter, add sugar slowly, conquering until eventually light-weight and fluffy.
2. Add egg yolks, and overcome. Add uyeast-milk mix and weighty cream;add. Sift jointly flour and salt and add to egg yolk mix.
3. Knead till the dough no more time sticks to your arms.(this can be completed in a mixer with a dough hook also.)Put the dough in just a greased bowl, cover and allow add until finally doubled inside the cooler part.
4. Divide dough into 7 balls. On a floured show up, roll every single ball into a rectangle 1/4\" thick. Spread with your favourite filling and roll up as you would a jelly roll.
5. House the rolls on a greased cookie sheet(1 roll for every pan), cover and allow add until finally doubled.
6. Bake at 325°F for 30 minutes. Filling: Right after you roll out the dough, brush with melted butter then add poppyseeds and sugar collectively and spread earlier mentioned the dough.
7. Drizzle with melted butter to which some vanilla adds been excess and then roll up. In opput to *Prodigy's Food items and Wine Bulletin Board, from Linda Karner.-tnxc18b","url":"https://recipe.bluelayer.org/recipe/6438/buchta-poppyseed-bread-groups-breads"},{"id":"6437","title":"Light-weight AND FLUFFY WAFFLES Types: Breads","ingredients":"• 2 EGGS
• 3/4 cup CHOPPED PECANS (OPTIONAL)
• 2 1/4 cup MILK
• 1 1/2 tsp CINNAMON (OPTIONAL)
• 3/4 cup OIL OR MELTED SHORTENING
• 2 cup PEL'D & DICED APPLES (OPT'L)
• 2 1/2 cup FLOUR
• CRUMBLED BACON (OPTIONAL)
• 4 tsp BAKING POWDER
• 3 tbsp COCOA AND
• 3/4 tsp SALT
• 2 tbsp CHOC CHIPS (OPTIONAL)","directions":"1. In just substantial bowl beat eggs until gentle. Stir in just milk and vegetable oil or melted shortening.
2. Sift alongside one another flour, baking powder and salt and add to milk mix. Stir until delicate. Stir in just possibly pecans, cinnamon, apples, bacon or cocoa and chocolate chips, if favored.
3. Pour batter on to heart of hot waffle iron, cover and bake until eventually steaming helps prevent. Versus *Prodigy's Foodstuff and Wine Bulletin Board.","url":"https://recipe.bluelayer.org/recipe/6437/light-weight-and-fluffy-waffles-types-breads"},{"id":"6436","title":"KILLER BREAD","ingredients":"• Web page 128
• 1 cup Mayonnaise
• 1 lb Spherical sourdough bread
• 1 cup Parmesan cheese, grated
• Butter
• 1 1/2 tsp Garlic, minced
• 2 tbsp Refreshing basil or 2t dried","directions":"1. Preheat broiler. Halve bread horizontally. Mix mayo, parmesan and garlicup in just substantial bowl. Prepare bread lower aspect up on higher baking sheet.
2. Butter bread. Broil until eventually crisp and brown. Spread parmesan mix higher than lower aspectsp of bread.
3. Broil till to is puffed and golden brown. Sprinkle with cutped basil. Cut bread into wedges and serve.
4. Useful resource: Bon Appetit","url":"https://recipe.bluelayer.org/recipe/6436/killer-bread"},{"id":"6435","title":"BOSTON BROWN BREAD (A Should WITH BAKED BEANS) Groups: Breads","ingredients":"• 1/2 cup Flour
• 3 cup Entire wheat flour
• 3/4 cup Sugar
• 3/4 cup Dim molasses
• 1 1/2 tsp Salt
• 1 Egg
• 1 1/2 tsp Baking soda
• 2 cup Milk
• 1/2 cup Corn Evening meal
• 1/2 cup Melted shortening","directions":"1. Sift flour, baking soda, sugar, and salt alongside one another. Combine in corn dinner and complete wheat flour.
2. Add getting elements, mixing just untill all flour is moistened. Pour into 2 greased 9x5x3 inch loaf pans.
3. Bake at 300°F for 1 hour and 15 minutes. Remove from pans and cool.","url":"https://recipe.bluelayer.org/recipe/6435/boston-brown-bread-a-should-with-baked-beans-groups-breads"},{"id":"6434","title":"ONION PARMESAN BREAD","ingredients":"• 1 package Chaoticup dry yeast
• 4 cup Flour
• 1/4 cup Incredibly hot water
• 2 tbsp Butter
• 1 1/2 tsp Salt
• 3/4 cup Cutped onion
• 2 tbsp Gentle margarine
• 2 tbsp Parmesan cheese
• 1 Egg, a bit beaten
• 1 tsp Poppy seed (opt.)
• 1 cup Scalded milk
• 1/2 tsp Garlicup salt","directions":"1. Dissolve yeast inside waterIn enormous bowl, mix yeast, sugar, salt butter, egg, milk and 2 cups flour.
2. Combat with spoon until finally combined. Little by little include flour until finally dough can be dealt with.
3. Knead 5 minutes or till elastic. Grease bowl, include douch with plastic, allow add 1 1/4 hour in just hot put.
4. In the meantime,plan filling. Soften butter in just low saucepan. Add onions, and saute until finally just soft (5 minutes) Mix cheese, poppy seed,and garlicup salt,mounted equally mixs apart.
5. As soon as dough is made up of risen, punch down, and issue on floured function appear. Divide in just 2.
6. Roll each individual piece into a sq. 12\"x12\". Spoon fifty percent of fillings on every piece of dough.
7. Spread, roll up which includes jelly roll,seal. Put loaves ,seam aspect down, on French bread pan. Cover and add 45 minutes, or until doubled inside of the vast majority.
8. Locate, bake in just preheated 350°F oven for 25-30 minutes, until eventually golden. Remove from pan at when ~---- YUM!
9. Foods AND WINE CLUB Matter: Foods Software program Season: 04/27 8:08 PM TO: ALL Versus: MARGE NEMETH (GNFK05B) Place: R-MM BREAD MEGA","url":"https://recipe.bluelayer.org/recipe/6434/onion-parmesan-bread"},{"id":"6433","title":"PARKER Area ROLLS Groups: Breads","ingredients":"• 1 pint Milk
• 2 1/2 pint Flour
• 4 tbsp Shortening
• 1 tsp Salt
• 2 tbsp Sugar
• 1 Yeast cake","directions":"1. Scald milk, awesome. Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2 pts. flour, and shortening.
2. Add in just incredibly hot place untill gentle. Cover salt and rest of flour. Knead properly. House in just greased bowl, add untill double inside of majority.
3. Roll 1/2 inch thick. Brush with melted butter, fold about. Allow add untill double in just cooler part.
4. Bake at 400°F for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/6433/parker-area-rolls-groups-breads"},{"id":"6432","title":"SAUDI ARABIAN PITA BREAD Groups: Breads","ingredients":"• 1 package Chaoticup dry yeast
• 1 1/2 tsp Salt
• 3 3/4 cup Flour
• 1 1/4 cup Very hot water
• 1/4 cup Shortening","directions":"1. Inside of massive mixer bowl melt yeast in hot water. Add 2 cups flour, shortening and salt. Beat at reduced rate of electrical mixer for 1/2 second, scraping bowl.
2. Beat 3 minutes at substantial tempo. Stir in as substantially staying flour as you can mixture in with a spoon.
3. Convert on to lightly floured perform show up. Knead inside of sufficient becoming flour to deliver a reasonably tender dough that is smalloooth and elastic.(5 minutes) Address, allow rest in a hot Place concerning 15 minutes.
4. Divide into 12 equivalent partions. Roll every single concerning floured fingers into a Pretty gentle ball.
5. Cover with a wet fabric, allow for relax 10 minutes. Having arms, carefully flatten balls. Address, allow rest 10 minutes.(continue to keep dough partsp coated until eventually well prepared to employ the service of.) On properly floured show up lightly roll one piece of dough at a period into a circle 7 inches inside diameter, turning dough around as soon as.
6. Do not extend,puncture or crease dough(Effort with adequate flour consequently dough does not adhere) Area on baking sheet.
7. Bake rounds, 2 at a year, in a 450°F oven pertaining to 3 minutes or until eventually dough is puffed and softly preset.
8. Transform over with a spatula, bake about 2 extra mintes, or until dough is mild brown. Repeat with being dough, baking one batch in advance of rolling the following batch.
9. To serve, lower bread crosswise, fill pocket with favored filling Will make 12 rounds. Against Avon's World-wide cookbook.","url":"https://recipe.bluelayer.org/recipe/6432/saudi-arabian-pita-bread-groups-breads"},{"id":"6431","title":"RHUBARB BREAD Classes: Breads, Culmination","ingredients":"• 1 cup Brown sugar
• 1 tsp Vanilla
• 1/2 cup Sugar
• 2 1/2 cup Flour
• 2/3 cup Oil
• 1 tsp Baking soda
• 2 Eggs
• 1/2 tsp Nutmeg
• 1 cup Bitter milk
• 2 1/2 cup Rhubarb,diced
• 1 tsp Salt","directions":"1. Add properly and pour into 2 greased 9x5 inch loaf pans. Ahead of baking, ultimate just about every loaf with 1 tsp melted margarine and sprinklw with 1 tablespoon sugar already mentioned every single loaf.
2. Bake at 350°F for over 1 hour","url":"https://recipe.bluelayer.org/recipe/6431/rhubarb-bread-classes-breads-culmination"},{"id":"6430","title":"CINNAMON NUGGETS Classes: Breads","ingredients":"• 1 package Refrigerated smallooth breadstick
• Cinnamon Sugar
• (11 ounces)","directions":"1. Preheat oven to 375°F. Unroll dough, slice strips crosswise into 10 sections. Roll dough in cinnamon sugar.
2. Area on evenly greased baking sheet. Bake at 375°F for 5 minutes. remove in opput to baking sheet routinely.
3. Resultsp in 80 Nuggetsp To create cinnamon sugar, mix 1 teaspoon floor cinnamon with 3 Web page 126 tablespoons sugar Parmesan Nuggets: Omit cinnamon sugar, roll dough in Parmesan cheese.
4. Towards the Baltimore Gasoline and Electrical Organization Advertising and Electrical power Services.","url":"https://recipe.bluelayer.org/recipe/6430/cinnamon-nuggets-classes-breads"},{"id":"6429","title":"FOUGASSE Classes: Breads, Ethnic","ingredients":"• 1 tbsp Cornmeal
• Entire sage leaves
• 1 tbsp Olive oil
• 1 tsp Kosher salt","directions":"1. Plan dough as directed for Focaccia. Lightly oil 2 cookie sheetsp and sprinkle every single with 1 tablespoon yellow cornmeal.
2. Divide dough in just 50 percent, condition just about every piece into a ball. Extend each individual with rolling pin itno 8x4 inch oval.
3. Go dough to composed pans. With very low sharp knife, lower 2 1/2 inch slit inside of middle of each and every oval.
4. Cut 8 additional slitsp inside circle about centre. With fingertips,meticulously extend dough into 12x9 inch oval.
5. Cover and allow add 30 minutes. Preheat oven to 425°F, and plan oven as directed with Focaccia.Brush each individual Fougasse with 1 tablespoon olive oil and adorn each and every with complete sage leaves.
6. Sprinkle each and every with 1 teaspoon kosher salt. Bake one pan at a period, 18-20 minutes, until finally golden.
7. Amazing on twine racks. Will make 2 breads,12 slices every.","url":"https://recipe.bluelayer.org/recipe/6429/fougasse-classes-breads-ethnic"},{"id":"6428","title":"FOCACCIA Groups: Breads, Ethnic","ingredients":"• 1 package Fast paced dry yeast
• 1 1/2 tsp Salt
• 2 cup Hot water
• 3 tbsp Olive oil
• 5 1/2 cup Flour
• Website page 125
• Kosher or sea salt","directions":"1. Sprinkle yeast already mentioned 1 cup incredibly hot water inside of high mixer bowl. Stir temporarily, the allow stand 5 minutes to dissolve.
2. Connect paddle or dough hook to mixer. At smallall tempo,stir in 2 cups flour and salt, fight until finally soft.(1 second) (Or add substances inside massive bowl and fight vigorously with picket spoon 2 minutes)Add getting 1 cup incredibly hot water and oil and add.
3. Add adequate flour, 1/2 cup at a year, to deliver a delicate dough that startsp off to pull absent in opput to facetsp of bowl On lightly floured function seem, knead dough until gentle and elastic, 8-10 minutes.
4. Place in just significant,evenly greased bowl, turning the moment to grease ultimate. Cover with kitchen area towel and allow add in just a heat, draft-no cost put, until doubled in majority,1-1 1/4 hrs.
5. Remove dough from bowl, and carefully knead one moment. Lightly oil a 15x10 1/2 inch jelly-roll pan. Condition dough into 12x8 inch rectangle with rolling pin.
6. Cautiously go to published pan, stretching to carefully to edges of pan with palms. Push coolest of dough with fingertips, leaving 1/2 inch deep indentations.
7. Address and allow for add 30 minutes. Preheat oven to 425°F. Alter 1 oven rack to cheapest point. Place shallow baking pan on coolest rack of oven.
8. If utilizing a baking stone, spot in just chilly oven and preheat 30 minutes right before baking. Force dough once again with palms, and brush with 1 tablespoon olive oil.
9. Sprinkle with 1 teaspoon kosher salt and 2 tablespoons cutped different refreshing herbs or 1 teaspoon dried herbs.
10. Only in advance of baking, meticulously place 1 cup ice cubes in baking pan on coolest oven rack and automatically House dough on baking stone, or least expensive oven rack.
11. Bake 20-30 minutes, until supreme is golden and backside seems hollow whenever taken out from pan and tapped on backside.
12. Remove Focaccia in opput to pan and shift to cord rack. Despite the fact that even now incredibly hot, brush supreme with a different 2 tablespoons olive oil.
13. Cool. Slice into 5x1 1/2 inch elements. Will make 35","url":"https://recipe.bluelayer.org/recipe/6428/focaccia-groups-breads-ethnic"},{"id":"6427","title":"CRUSTY PIZZA DOUGH Classes: Breads, Principal dish","ingredients":"• 1 package Fast paced dry yeast
• 2 tsp Olive oil
• 1 cup Hot water
• 3 1/2 cup Flour
• 1/2 tsp Salt
• Cornmeal","directions":"1. Dissolve yeast in hot water in just warmed bowl. Add salt, olive oil and 2 1/2 cups flour. Connect bowl and dough hook, Transform to tempo 2 and combine 2 minutes.
2. Proceeding on tempo 2, include staying flour, 1/2 cup at a year, until finally dough clings to hook and cleans facet of bowl.
3. Knead on pace 2 for 5 minutes.Place in just greased bowl, turning to grease ultimate. Cover, allow add in hot place, cost-free in opput to draft, till doubled in just vast majority, concerning 1 hour.
4. Punch dough down. Brush a 14 inch pizza pan with oil, sprinkle with cornmeal. Drive dough throughout backside of pan, forming a collar over gain to maintain filling.
5. Best with most well-liked fillings. Bake at 450°F for 15 to 20 minutes. Generate:one 14 inch pizza.","url":"https://recipe.bluelayer.org/recipe/6427/crusty-pizza-dough-classes-breads-principal-dish"},{"id":"6426","title":"HONEY OATMEAL BREAD Types: Breads","ingredients":"• 1 1/2 cup Water
• 2 package Chaoticup dry yeast
• 1/3 cup Butter
• 2 Eggs
• 1/2 cup Honey
• 1 tbsp Water
• 6 1/2 cup Flour
• Egg white
• 1 cup Oats,uncomplicated cooking
• Oatmeal
• 2 tsp Salt","directions":"1. Mix water, honey and butter in just very low saucepan. Warm earlier mentioned minimal warm until liquids are amazingly hot(120°F)House 5 cups flour, oats, salt and yeast in just Bowl.
2. Connect bowl and dough hook. Turn to tempo 2 and mix 30 seconds. Slowly and gradually add hot liquids to flour mix, above 1 moment.
3. Add eggs and mix an added second.Commence on tempo 2, include becoming flour, 1/2 cup at a period, until dough clings to hook and cleans aspectsp of bowl.
4. Knead on pace 2 for 3-5 minutes more time. Desired place inside greased bowl, turning at the time to grease final.
5. Cover, allow add inside hot issue , frr from draft, until doubled in vast majority, concerning 1 hour.Punch down dough and divide inside of fifty percent.
6. Form every single 50 percent into a loaf and desired place in greased loaf pans. Cover, allow for add inside heat point,totally free from drafts, until doubled inside the vast majority, over one hour.
7. Add egg white and water. Brush tops of loaves with mix. sprinkle with oatmeal, bake at 375°F for 40 minutes.
8. remove in opput to pans mechanically, and cool on cord racks. Yields:2 loaves.","url":"https://recipe.bluelayer.org/recipe/6426/honey-oatmeal-bread-types-breads"},{"id":"6424","title":"Complete WHEAT MOLASSES BREAD Groups: Breads","ingredients":"• 2 3/4 cup Entire wheat flour
• 1/4 cup Brown sugar
• 1 cup Flour
• 2 tbsp Shortening
• 2 package Fast paced dry yeast
• 1 tbsp Salt
• 1 3/4 cup Water
• 1 cup White flour
• 1/2 cup Darkish molasses","directions":"1. Inside of weighty bowl, mix full wheat,white flour and yeast. In just saucepan,warmth water, molasses, brown sugar, shrotening and salt until eventually hot (115°F), stirring consistently.
2. Add to dry add inside of bowl. Fight al smallall pace 1/2 minutes, scraping aspects. Fight 3 minutes substantial pace.
3. By way of hand, stir inside of 1/2-1 cup white flour to create rigid dough. Convert out on gentle floured hard work appear, knead until finally delicate.
4. Form into ball. Desired place in greased bowl, change, cover, allow add until eventually doubled inside of the cooler part(1 1/2 hrs).Punch down, divide inside of 50 percent.
5. Cover, allow rest 10 minutes. Condition into 2 a little bit flatten 6 inch balls. Put on greased baking sheet.
6. Deal with, allow add until eventually doubled inside the cooler part(45 minutes) Bake at 375 F for 30-35 minutes.
7. For chewy crust, brush every single loaf with hot water a number of periods through the final 10-15 minutes of baking.
8. Cool.","url":"https://recipe.bluelayer.org/recipe/6424/complete-wheat-molasses-bread-groups-breads"},{"id":"6423","title":"SWEDISH TEA RING Classes: Breads","ingredients":"• 2 CAKES OF YEAST
• 1 cup Milk,scalded, then cooled
• 1/4 cup Lukewarm water
• 1 tsp Lemon rind,grated
• 1/4 cup Shortening
• 5 cup Flour
• 1/2 cup Sugar
• Melted butter
• 1 tsp Salt
• Brown Sugar
• 2 Beaten eggs
• Cinnamon","directions":"1. Melt yeast cakes in just water. Cover shortening, sugar and salt to scalded milk, amazing to lukewarm.
2. Add yeast, eggs, rind and sufficient flour to deliver a rigid batter. Combat perfectly. Cover flour to create a comfortable dough.
3. Switch out on floured effort and hard work look, and knead until finally satiny. Grease bowl, Put dough in just bowl, convert to grease best, Address and add until eventually doubled inside of vast majority.
4. Punch down. Condition into 2 retangles pertaining to 1/4 inch thick. Brush with melted butter. Sprinkle with brown sugar and cinnamon.
5. Roll together with jelly roll, and form into rings. Place on greased baking sheet, cut with scizzors at one inch periods, Nearly during rings.
6. Turn slices marginally. Cover and allow add until doubled. Bake in just 375°F oven for 25-30 minutes.
7. Cover with Espresso Cake Icing.","url":"https://recipe.bluelayer.org/recipe/6423/swedish-tea-ring-classes-breads"},{"id":"6422","title":"Easy BEER BREAD Groups: Breads, Quickbreads","ingredients":"• 3 cup Flour
• 1 can Beer
• 3 3/4 tsp Baking powder
• 1 tbsp Honeu
• 2 1/4 tsp Salt","directions":"1. Grease loaf pan. Add flour, baking powder, salt, beer, and honey in just heavy bowl, stir collectively until finally properly mixd.
2. Bake inside preheated 350°F oven for 45 minutes. Switch on rack and neat.","url":"https://recipe.bluelayer.org/recipe/6422/easy-beer-bread-groups-breads-quickbreads"},{"id":"6421","title":"BANANA BREAD Types: Breads, End result","ingredients":"• 2 tbsp Shortening
• 1/2 tsp Baking soda
• 3/4 cup Sugar
• 3 cup Flour
• 1 tsp Salt
• 3 tsp Baking poder
• 1 Egg 2
• Mashed bananas
• 1/2 cup Milk","directions":"1. Mixture shrotening, sugar and egg with each other. Stir inside of milk. Cover dry componentsp and beat until delicate.
2. Fold inside bananas, then spoon into a greased loaf pan. Bake for 1 hour, at 350°F, or until finally brown and organization.","url":"https://recipe.bluelayer.org/recipe/6421/banana-bread-types-breads-end-result"},{"id":"6420","title":"BREAD STICKS","ingredients":"• Web page 122
• 1 package Hecticup dry yeast
• 1 cup Lukewarm water
• 1/4 cup Very hot water
• 3 1/2 cup Sifted flour
• 1 1/2 tsp Salt
• Egg white","directions":"1. Melt yeast inside of water. Mix salt and lukewarm water, overcome in just 1 cup flour. Add in just softened yeast, stir in 2 1/4 to 2 1/2 cups flour, sufficient to deliver a moderatelyu rigid dough.
2. Transform out on to floured effort and hard work appear, Knead 10-15 minutes, until eventually elastic, Knead inside of staying flour.
3. Place dough in just lightly greased bowl, turn when to grease coolest. Allow add until doubled in cooler part (60 minutes)Punch down.
4. Allow add until doubled inside cooler part all over again.(45 Minutes) Divide into 2 quantities. Divide every single 50 % dough into 12 equivalent components.
5. Roll each and every piece over 12 inches extended and 1/2 inch in diameter. Place 1 inch aside on greased baking sheet and brush with a mix of water, a little beaten egg white.
6. Allow add learned until finally doubled in cooler part(60 minutes) Brush back with egg mixture. Sprinkle with salt.
7. Place significant shallow pan on smallall rack oof preheated 400°F Oven, fill with boiling water. Bake dough at 400°F for 15 minutes.
8. Brush yet again with egg combine, and bake an further more 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/6420/bread-sticks"},{"id":"6419","title":"PEPPERONI BREAD,PAT MCCLAY'S Groups: Breads, Cheese/eggs","ingredients":"• 1 package Frozen Bread dough (1 loaf)
• 1/4 lb Provolone cheese
• 1/2 lb Cutping pepperoni","directions":"1. Break defrosted loaf in just 50 percent and roll out to about 8x13 inches. Layer Pepperoni, then provolone on each individual sheet.
2. Roll up lenghtwise, tucking in just finishes. Bake 400°F 20-25 minutes .","url":"https://recipe.bluelayer.org/recipe/6419/pepperoni-bread-pat-mcclays-groups-breads-cheese-eggs"},{"id":"6418","title":"FRENCH BREAD Types: Breads","ingredients":"• 1 package Hecticup dry yeast
• 1 tbsp Butter
• 1 1/2 cup Water
• 5 cup Flour
• 1 tbsp Sugar
• 2 tbsp Cornmeal
• 1 1/2 tsp Salt","directions":"1. Dissolve yeast in just incredibly hot water(110°F) Cover sugar and salt, butter (melted) and 2 cups flour, Beat with spoon until mixed.
2. Little by little include staying flour, until finally dough is basicup to deal with. Knead on lightly floured effort look 5 minutes, until elastic, not sticky.
3. Cover, allow add until doubled inside the cooler part. Punch down on floured energy appear, divide in fifty percent.
4. Form into loaves. Evenly grease French bread oan, put cornmela inside of and shake to coat all surfaces.
5. Put every loaf into every single part. Deliver yes loaves have on't appear any nearer than 1 inch of stop of pan.
6. With sharp knife, create 3 or 4 diagonal cutes on best of loaves. DO NOT Deal with.Allow for add in just heat location until doubled inside of vast majority.
7. Bake inside preheated oven (375°F) 25-30 minutes. Remove in opput to pan AT At the time!","url":"https://recipe.bluelayer.org/recipe/6418/french-bread-types-breads"},{"id":"6417","title":"KING ARTHUR'S Simple Ideal LOAF Classes: Breads","ingredients":"• 1 tbsp Sugar
• 2 cup Hot water
• 1 tbsp Salt
• 6 cup Flour
• 1 package Fast paced dry yeast","directions":"1. Mixture yeast,sugar,salt and water alongside one another. allow stand until salt sugar and yeast are dissolved.
2. Slowly and gradually add flour to liquid and mix thouroughly, until finally dough pulls kind bowl facets.
3. Turn ontofloured energy surfaceand knead 5 minutes, Allow dough rest whilst you grease bowl. Knead dough yet again 2-3 minutes, Desired place dough inside bowl, change when to grease coolest.
4. Address with soaked towel and preserve hot until doubled in the cooler part(1-2 hrs) Punch down dough and knead temporarily to consider out any air pockets.
5. Cut inside fifty percent, condition into 2 Italian or french structure loafs. Put on cookie sheet sprinkled with cornmeal.
6. Take it easy 5 minutes. Lightly reduce tops 3 occasions diagonally and brush with chilly water. Area on rack in chilly oven with roasting pan entire of boiling water right here.Bake 400°F for 30-45 minutes until crust is golden brown and appears hollow to the contact,","url":"https://recipe.bluelayer.org/recipe/6417/king-arthurs-simple-ideal-loaf-classes-breads"},{"id":"6416","title":"SWEDISH RYE BREAD Classes: Breads","ingredients":"• 1 package Fast paced dry yeast
• 1 1/2 cup Very hot water
• 1/4 cup Very hot water
• 2 1/2 cup Rye flour,stirred
• 1/4 cup Brown sugar
• 3 tbsp Caraway seed
• 1/4 cup Gentle molasses
• 4 cup Sifted flour
• 1 tbsp Salt
• 2 tbsp Grated orange peel(opt.)
• 2 tbsp Shortening","directions":"1. Melt yeast inside very hot water. In massive bowl, mix sugar, molasses,salt and shrotening. Add warm water and stir until finally sugar dissolves.
2. cool to lukewarm. Stir in just rye flour, beat perfectly. Add softened yeast, and caraway or orange peel, mix effectively.
3. Stir in just ample flour to deliver a fairly rigid dough.Knead on perfectly floured effort and hard work look until finally samooth and satiny (10 minutes) Place dough inside greased bowl, transform after to grease final.
4. Cover, allow add until doubled inside of majority (2 hrs) Punch down. Switch out on to a evenly floured effort and hard work appear, divide into 2 quantities.
5. Form every into a soft ball. Cover, allow for rest 10 minutes. Pat dough inside of 2 spherical loaves, House on greased baking sheet.
6. Cover, allow add until eventually doubled inside of the cooler part (2 hrs) Bake at 375°F for 25-30 minutes.
7. Desired place foil loosely already mentioned tops remaining 10 minutes. For gentle crust, brush with melted butter.
8. Awesome on twine racks.","url":"https://recipe.bluelayer.org/recipe/6416/swedish-rye-bread-classes-breads"},{"id":"6415","title":"Conventional Cute ROLL DOUGH Groups: Breads, Rolls","ingredients":"• 2 package Chaoticup dry yeast
• 1 tsp Salt
• 1/2 cup Hot water
• 2 Eggs
• 1/2 cup Scalded milk, cooled to luke
• 1/2 cup Butter or margarine, softene
• 1/2 cup Sugar
• 5 cup Flour","directions":"1. Dissolve yeast in just water. Stir inside of milk, sugar,salt eggs,margarine and 2 1/2 cups flour. Combat until comfortable.
2. Combine ample flour to create dough very simple to deal with. Knead 5 minutes. Place inside of greased bowl, change greased facet up( Dough can be refrigerated 3-4 times) Cover, allow rsie until eventually doubled inside vast majority 2 several hours.
3. Punch down and condition into what ever","url":"https://recipe.bluelayer.org/recipe/6415/conventional-cute-roll-dough-groups-breads-rolls"},{"id":"6414","title":"TOMATO BREAD Groups: Breads, Greens","ingredients":"• 2 cup Tomato juice
• 1 tsp Salt
• 1/2 cup Tomato sauce
• 3/4 tsp Oregano
• 2 tbsp Olive oil
• 1/2 tsp Dry basil
• 6 1/2 cup Flour
• 1/4 tsp Rosemary
• 2 package Fast paced dry yeast
• 1/4 tsp Pepper
• 3 tbsp Brown sugar
• 2 Cloves beaten garlic","directions":"1. Lightly grease massive bowl and 2 loaf pans with olive oil. Inside of reduced saucepan, warm juice, sauce and 2 tbsp olive oil to 120°F.
2. Add 3 cups flour with yeast and staying ingedients. Pour in tomatoe mix and beat 3 minutes. Little by little add getting flour, mixing as a result of hand, if critical, until finally it retains jointly ample to transform out on floured look.
3. The dough is Incredibly sticky, and yuou could possibly require to include a minimal further more flour, however not much too substantially, or you will contain a dry bread.
4. Knead above 5 minutes, until dough smallooths out, point inside of greased bowl, cover and allow add 1 hour.
5. Punch dough down, allow relax 15 minutes, then condition into 2 loaves, and issue inside of pans. Cover pans and allow for add 45 minutes.Preheat oven to 375°F Bake loaves 10 minutes, eradicate warm to 350°F and bake 30-40 minutes longerBread is finished Though loaf appears hollow at the time thumped with knuckle.
6. Suggestion loaves out quickly on to twine rack to neat","url":"https://recipe.bluelayer.org/recipe/6414/tomato-bread-groups-breads-greens"},{"id":"6413","title":"Fridge ROLLS Groups: Breads, Rolls","ingredients":"• 1 package Fast paced dry yeast
• 1/4 cup Shortening
• 1/4 cup Hot water
• 1 tsp Salt
• 1 cup Scalded milk
• 3 1/2 cup Sifted flour
• 1/4 cup Sugar
• Egg","directions":"1. Melt yeast in water. Mix milk,sugar,shortening and salt amazing to lukewarm. Add 1 1/2 cups flour, fight effectively.
2. Beat in yeast and egg. Slowly but surely add being flour, overcoming properly. Place in just greased bowl, turning as soon as to grease show up.
3. Cover, chill at minimum 2 hrs, or up to 4-5 times. Around 2 several hours ahead of serving, form dough as favored on floured perform look.
4. Cover, allow for add till doubled inside of vast majority.(1 1/4 hrs) Bake on greased baking sheet or muffin pans in just 400°F oven for 12-15 minutes","url":"https://recipe.bluelayer.org/recipe/6413/fridge-rolls-groups-breads-rolls"},{"id":"6412","title":"CINNAMON SWIRL BREAD Types: Breads","ingredients":"• 1 package Fast paced dry yeast
• 1/4 cup Shortening
• 1/2 cup Hot water
• 6 1/4 cup Sifted flour
• 2 cup Scalded milk,cooled
• 1/2 cup Sugar
• 1/3 cup Sugar
• 1 tbsp Cinnamon
• 2 tsp Salt
• 1 1/2 tsp Water","directions":"1. Melt yeast inside of water. Mix milk, sugar, salt and shortening. Amazing to lukewarm. Stir inside 2 cups flour.
2. Beat very well. Cover yeast, mixture. Add plenty of flour to create reasonably rigid dough. Convert out on to floured effort and hard work appear, knead 8-10 minutesuntil delicate and satiny.
3. Condition into ball, location inside greased bowl, convert after to grease final. Deal with, allow for add until doubled in just the cooler part, 1 1/4 several hours.
4. Punch down. Cut dough into 2 quantities, roll dough to 2 15x7 inch rectangles. Add 1/2 sugar, cinnamon, spread fifty percent around every single bread.
5. Roll into loaves. Area in just greased and floured 9x5x3 inch loaf pans. Address and allow add till doubled inside vast majority (60 minutes) Bake in just preheated 375°F oven for 30 minutes","url":"https://recipe.bluelayer.org/recipe/6412/cinnamon-swirl-bread-types-breads"},{"id":"6411","title":"PUMPERNICKLE BREAD Types: Breads","ingredients":"• 2 package Fast paced dry yeast
• 2 cup Entire rye flour(100%)
• 1 1/4 cup Incredibly hot water
• 2 1/4 cup White flour
• 2 tsp Salt
• 2 tsp Cornmeal
• 1/3 cup Molasses
• Egg white
• 1 tbsp Caraway seeds
• 3/4 tsp Caraway seed
• 1 tbsp Shortening","directions":"1. Dissolve yeast in just water. Add salt, molasses,caraway seed and shortening. Stir Place rye flour and 2 cup white flour inside very low bowl, mix applying high spoon.
2. Slowly but surely include flour to liquid mix. Employ the service of palms to mix in flour at close. Add being 1/4 white flour, if expected to create dough simple to Web page 119 regulate.
3. Knead 5-8 minutes on floured energy seem till elasticup and not sticky. Level inside of greased bowl, include and allow add 1-1 1/2 hrs.
4. Punch down, divide in 2 and Place on floured show up. Form just about every piece into lengthy slender loaf, about 14 inches lengthy and 1 1/2 inch diameter.
5. Lightly grease in just of French Bread pan. Sprinkle cornmeal inside of every single component. Shake pan to spread.
6. Place loaves inside of pan. Create indeed loaves do no occur any nearer than 1 1/2 inch to finishes of pan.
7. With sharp knife, create 3-4 diagonal 1/4\" deep cutes on the coolest of each and every loaf. Brush with egg white, and sprinkle with allow for already mentioned caraway seed.
8. DO NOT Cover! Allow add 30 minutes to double. Bake in just preheated 350°F oven for 30-35 minutes. Remove from pan AT The moment","url":"https://recipe.bluelayer.org/recipe/6411/pumpernickle-bread-types-breads"},{"id":"6410","title":"WHITE BREAD Classes: Breads","ingredients":"• 1/2 cup Lukewarm water(110°F)
• 1 tsp Salt
• 1 package Fast paced dry yeast
• 3 cup Flour
• 1/2 cup Warm milk
• Egg yolk
• 2 tbsp Butter
• 1 tbsp Milk
• 1 tsp Sugar","directions":"1. Sprinkle yeast around lukewarm water. Go away 5 minutes. Warmth milk, stir in just butter, sugar and salt.
2. Cool to space temperature. Mix all components. Knead dough until it getsp to be delicate and elastic, and put into lightly oiled bowl.
3. Cover and add 1 1/2 hrs, Knead once more 5 minutes and form into loaf. Put dough inside of buttered and floured pan.
4. Add 1 hour. Preheat oven to 350°F Brush dough with egg yolk and milk mix. Bake loaf one hour. Remove versus pan.","url":"https://recipe.bluelayer.org/recipe/6410/white-bread-classes-breads"},{"id":"6409","title":"CHALLAH BREAD Types: Breads, Ethnic","ingredients":"• 1 package Fast paced dry yeast
• Egg
• 1/4 cup Hot water(105-115°F)
• 1 tbsp Shortening
• 1/2 cup Lukewarm water
• 2 3/4 cup Flour
• 1 tbsp Sugar
• Egg yolk
• 1 tsp Salt
• 2 tbsp Chilly water","directions":"1. Dissolve yeast in 115°F water. Stir in just lukewarm water, sugar, salt,egg, shortening and 1 1/4 cup flour.
2. Combat until comfortable. Mix in just becoming flour to deliver dough basicup to deal with.Transform dough out on floured effort look, knead until eventually comfortable and elastic(5 min) Spherical up dough inside of greased bowl, turn over to grease best.
3. Cover, allow add until doubled in just majority, 1 1/2-2 several hours. Punch dough down, divide into 3 equivalent areas.
4. Roll each and every section into strand 14 inches lengthy.Place strands conclusion collectively on lightly greased cookie sheet.
5. Braid carefully and loosely. Use't extend. Fasten finishes, tuck beneath properly., Brush braid with shortening.
6. Allow add till doubled in the cooler part, 40-50 minutes. Overcome egg yolk and chilly water till put together, brush earlier mentioned braid.
7. Bake at 375°F for 25-30 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/6409/challah-bread-types-breads-ethnic"},{"id":"6408","title":"BAKING POWDER BISCUITS Types: Breads, Rolls","ingredients":"• 2 cup Flour
• 1/2 tsp Salt
• 3 tsp Baking powder
• 3/4 cup Milk
• 1/4 cup Shortening","directions":"1. Sift dry substances into bowl, Lower inside of shortening until eventually which includes coarse crumbs.
2. Deliver a perfectly, pour in just milk all at at the time. Stir all of a sudden with fork specifically till dough follows fork above bowl, Transform out on to evenly floured do the job show up.(*dough is comfortable) Knead carefully 10 or 12 strokes.
3. Roll or pat down 1/2 inch thick. Dip cutter inside of flour. Bake on ungreased sheet at 450°F for 12-15 minutes.
4. Website page 118","url":"https://recipe.bluelayer.org/recipe/6408/baking-powder-biscuits-types-breads-rolls"},{"id":"6407","title":"Balanced BREAKFAST BREAD Classes: Breads, End result","ingredients":"• 1 cup Flour
• 1/4 cup Cutped walnuts
• 1 cup Entire wheat flour
• 1/2 cup Raisins
• 1/2 tsp Salt
• 1/3 cup Cutped prunes
• 1/2 tsp Baking soda
• 3 Eggs
• 2 tsp Baking powder
• 1/2 cup Oil
• 2/3 cup Dry non-weight milk powder
• 1/2 cup Molasses
• 1/3 cup Oatmeal
• 3/4 cup Orange juice
• 1/2 cup Brown sugar
• 1 cup Mashed banana
• 1/2 cup Cutped peanuts","directions":"1. Preheat oven to 325°F. Add flour, salt, baking powder, baking soda, milk, oats, sugar, crazy, raisins and prunes in superior bowl.
2. Add with fork. Fight eggs until foamy. Add oil, molasses, juice and bananas. Add mix to dry elements.
3. Pour into 2 8x4 greased loaf pans. Bake at 325°F one hou( for muffins, grease tins and fill 2/3 comprehensive, bake 350°F for 20 minutes)Amazing a bit right before eradicating from pan.You may well choice uncooked cutped apples, grated carrots, applesauce or grated zucchini for bananas.","url":"https://recipe.bluelayer.org/recipe/6407/balanced-breakfast-bread-classes-breads-end-result"},{"id":"6406","title":"APPLE OATMEAL BREAD Groups: Breads, Culmination","ingredients":"• 1 1/2 cup Sifted flour
• 1 cup Easy oatmeal
• 1 tsp Baking powder
• 1 cup Cutped crazy
• 1 tsp Baking soda
• 2 Eggs
• 1 tsp Salt
• 1/4 cup Milk
• 1 tsp Cinnamon
• 1/4 cup Melted margarine,cooled
• 1/2 tsp Nutmeg
• 2 Apples,cored,coasely shred
• 2/3 cup Packed brown sugar","directions":"1. Preheat oven to 350°F. Evenly grease and flour loaf pan. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg in huge bowl.
2. Stir in brown sugar, oatmeal, and outrageous.. Mix eggs, milk and butter inside of very low bowl, add all at at the time to oatmeal mix, add apples, stir evenly with fork until finally liquid is absorbed into combine and it is carefully moistened.
3. Spoon into published pan. Bake for 1 hour and 5 minutes. Neat in just pan on cord rack 10 minutes. Loosen edges with knife, switch out on to rack.
4. Cool totally. Wrap, retail store right away.","url":"https://recipe.bluelayer.org/recipe/6406/apple-oatmeal-bread-groups-breads-culmination"},{"id":"6404","title":"Right away Espresso Bread","ingredients":"• 20 Frozen evening meal rolls
• 1/2 tsp Cinnamon
• 3 oz Box Jello vanilla pudding
• 1 Adhere melted butter
• --NOT instantaneous
• 1/2 cup Pecans
• 1/2 cup Brown sugar","directions":"1. Location frozen evening meal rolls inside a bundt pan. Stir with each other becoming elementsp and pour on final of rolls.
2. Cover with a towel and go away right away. The soon after early morning, bake at 350 degrees for 30 minutes.
3. Freeze whilst hot for immediate reheating in microwave. Pat Empson 05/25 10:01 am Foodstuff AND WINE BB Matter: Foods Software program Year: 05/25 10:09 AM TO: PAT EMPSON (PFXX29A) Towards: PAT EMPSON (PFXX29A) Make a difference: R-MM-Put together BAG","url":"https://recipe.bluelayer.org/recipe/6404/right-away-espresso-bread"},{"id":"6403","title":"Dill Cottage Cheese Batter Bread","ingredients":"• 1 package Dry yeast
• 1 tsp Salt
• 1/2 tsp Sugar
• 1 cup Very little curd cottage cheese
• 1/4 cup Exceptionally incredibly hot water
• -warmed marginally
• 1 Egg
• 1/4 tsp Baking powder
• 1 tbsp Dried prompint onions
• 2 1/2 cup Flour
• 1 tbsp Butter or margarine
• Melted butter
• 2 tsp Dillweed
• Web page 116","directions":"1. Grease a 1-quart baking dish. Sprinkle yeast and sugar earlier mentioned unbelievably hot water in just 1-cup glass evaluate.
2. Stir to dissolve yeast. Allow for stand until finally bubbly, more than 10 minutes. Beat egg marginally inside enormous bowl.
3. Add dried prompint onions, butter, dill- weed, salt, cottage cheese and baking powder; beat until finally effectively mixd.
4. Stir inside yeast mix until eventually nicely put together. Stir inside of plenty of of the flour to deliver a tender dough.
5. Put dough in published baking dish. Deal with with buttered wax paper and a towel. Allow add inside of hot location absent from draftsp until eventually doubled in just the cooler part, more than 1 hour.
6. Bake in just preheated delicate oven (350) for 60 minutes or until loaf appears hollow Whilst crowned with hands.
7. Turn bread out on to cord rack. Brush with melted butter and sprinkle with salt. Serve hot Tends to make 1 loaf (12 slices).
8. For every cut, 134 energy, 3 g excess weight. Pat Empson 05/25 09:57 am Food items AND WINE BB Matter: Foods Software program Year: 05/25 10:09 AM TO: PAT EMPSON (PFXX29A) In opput to: PAT EMPSON (PFXX29A) Matter: R-MM-Mixd BAG","url":"https://recipe.bluelayer.org/recipe/6403/dill-cottage-cheese-batter-bread"},{"id":"6402","title":"Breadstick Dippers","ingredients":"• 2 1/4 cup Flour; separated
• 1 cup Skim milk
• 1 tbsp Sugar
• 1/4 cup Smallall-calorie margarine;
• 2 tsp Baking powder
• Melted.
• 1 tsp Salt","directions":"1. Preheat oven to 425 degrees. Into medium mixing bowl sift jointly 2 cup flour, the sugar, baking powder; and salt; add milk and, utilizing a wood sppon, add to kind dough.
2. Making use of 2 T of the reamining flour, lightly flour effort and hard work seem; turn dough out on to floured look and knead, introducing continue to be9ing 2 T flour as expected, until finally dough will become comfortable and elastic, about 5 minutes.
3. Getting rolling pin, roll dough into 12x8\"rectangle, more than 1/2 \" thick. Lower dough in fifty percent lengthwise; slice every single fifty percent crosswise into 18 equivalent slices.
4. Dip dough slices into margarine; remaining certain to employ all of the margarine; stage dough slices on baking sheet, leaving a area of about 1 inch amongst every single.
5. Bake until golden brown, 10 to 15 minutes. Will make 12 servings of 3 sticks every. One serving=1 bread; 1/2 body weight; 15 cal optional switch.
6. 114 energy; 3 g protein; 2 g bodyweight; 20 g CHO, 65 mg calcium; 306 mg sodium; 0.4 mg chol.","url":"https://recipe.bluelayer.org/recipe/6402/breadstick-dippers"},{"id":"6401","title":"Pancakes","ingredients":"• 3 tbsp Flour
• 1 Vanilla ALBA 77
• 1/4 tsp Salt
• 1 Egg
• 1/2 tsp Baking powder
• 1/2 cup Hot water","directions":"1. Mix all substances. Resultsp in 4-6 pancakes Exchanges: 1 bread, 1 milk & 1 protein.","url":"https://recipe.bluelayer.org/recipe/6401/pancakes"},{"id":"6398","title":"Cinnamon Rolls","ingredients":"• -WRSD61A
• 1 tsp Cinnamon
• 10 oz Buttermilk Biscuits, Refrig.
• 1/2 cup Raisins; darkish
• ^^(10 biscuitsp in just \"tube\")
• 2 tbsp Raisins; dim
• 5 tsp Margarine; melted
• 5 tsp Powdered sugar; sifted
• 5 tsp Brown sugar; packed, separated
• 2 tsp Water","directions":"1. Preheat oven to 400°F. Spray 8x8x2 inch baking pan; fixed apart. Independent biscuits; applying arms, flatten each and every into 3\" circle.
2. Brush every single circle with an equivalent selection of the margarine, sprinkle every with 1/4 t brown sugar and an equivalent selection of cinnamon, then best every with 1T raisins.
3. Roll just about every circle jelly-roll model and prepare in 2 rows, seam aspect down, in just sprayed pan.
4. Bake until rolls are puffed and golden brown, 8-12 minutes. Move pan to cord rack and will allow rolls amazing in just pan.
5. Inside of very low bown or cup mix staying 2 1/2 t brown sugar and the powdered sugar, add water, 1 t at a season, stirring continuously till mix is gentle and syrupy.
6. Remove rolls to serving platter, brush each and every with an equivalent total of sugar mix. Can make 10 servings of 1 roll each individual.
7. Every serving delivers: 1 BREAD, 1/2 Pounds, 1/2 FRUIT and 20 OPTIONAL Energy. For each serving: 143 energy, 5 g body weight.
8. Useful resource: WW Beloved Recipes (1986). Challenging to consume exactly one!!","url":"https://recipe.bluelayer.org/recipe/6398/cinnamon-rolls"},{"id":"6396","title":"BANANA RAISIN WALNUT MUFFINS Classes: Ww, Breads, Breakfast","ingredients":"• -Joyce Burton, PDPP83A
• 1 cup +2 T. buttermilk
• 1 cup +2 T. flour 1
• Egg; lightly beaten
• 1/2 cup Nonfat dry milk powder
• 1/4 cup Significantly less 2 t. vegetable oil
• 1/4 cup Brown sugar; firmly packed
• 2 tbsp Lovable whipped butter, melted
• 2 tsp Baking powder
• 1 Banana; ripe, mashed
• 1/4 tsp Nutmeg
• 1/2 cup Golden raisins; plumped
• 1/2 tsp Baking soda
• 1 oz Walnuts; cutped","directions":"1. Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In just medium mixing bowl cmbine flour, milk powder, sugar, baking powder, baking soda and nutmeg; stir to mix and fixed apart.
2. In just minor bowl, mix buttermilk, egg, oil, and butter and stir until mixed; stir in just dry components.
3. Add banana, raisins, and walnutsp and stir to mix (mix will be lumpy). Fill each individual baking cup with an equivalent quantity of batter and bake for 15 minutes (until eventually golden brown and a toothpick added in heart will come out dry).
4. Move muffins from pan to twine rack and cool. Tends to make 12 servings, 1 muffin every single. One muffin equals 1/4 protein, 1/2 bread, 1 pounds, 1/2 fruit, 1/4 milk, 30 optional energy.
5. Towards WW Food items in a Moment Cookbook. Formatted via Joyce Burton..PDPP83A.","url":"https://recipe.bluelayer.org/recipe/6396/banana-raisin-walnut-muffins-classes-ww-breads-breakfast"},{"id":"6395","title":"Banana Muffins","ingredients":"• -Kathleen Kincaid NRRN96A
• 6 tbsp Flour
• 1 Banana; medium
• 1 tsp Baking powder
• 1 tsp Cinnamon
• 1/2 cup Carrots; grated
• 1/2 tsp Baking soda
• 2/3 cup Powdered milk
• 2 Eggs
• 10 package Adorable and Cutd
• 1 tsp Vanilla","directions":"1. Mixture all substances. Spray muffin tin with Pam. Divide both equally. Bake at 350°F. for 25 minutes.
2. Would make 12 muffins which is 2 SERVINGS of 6 (sure 6) MUFFINS Each and every. For every 6 (6) muffins the soon after countsp employ: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1/2 Vegetable.
3. This is a no body weight recipe. You may well choice Egg Beaters for the eggs and Equivalent for the Lovable and Minimal.
4. Freeze very well.","url":"https://recipe.bluelayer.org/recipe/6395/banana-muffins"},{"id":"6394","title":"French Bread/Goat Cheese/Solar-Dried Tomato Spre","ingredients":"• -Waldine Van Geffen VGHC42A
• 4 tsp Fresh new thyme; minced or
• 11 oz Pk Montrachet; or other comfortable 1 tsp Dried thyme; crumbled
• -clean goat cheese
• 1/4 cup Bitter cream
• 2/3 cup Walnuts; cutped
• Refreshing thyme; minced
• 1/2 cup Oil-package solar-dried toms; drain
• Walnuts; cutped
• -cut 2
• French bread baguettes;lower","directions":"1. Mix cheese, walnuts, tomatoes and thyme. Slender to spreadable regularity with bitter cream. Year with generous total of pepper.
2. Mound cheese inside of crock or bowl. (Can be written 2 times in advance. Deal with and chill. Serve to area temperature in advance of serving.) Sprinkle cheese with thyme and walnuts.
3. Serve with bread. (wrv)","url":"https://recipe.bluelayer.org/recipe/6394/french-bread-goat-cheese-solar-dried-tomato-spre"},{"id":"6393","title":"Dried Tomato Crostini","ingredients":"• -Waldine Van Geffen VGHC42A
• 1 1/2 tsp Parsley; snipped
• 12 Sunlight-dried tomato halves;
• 1 cl Garlic; minced
• -dry pack
• 1/2 tsp Capers; drain, cut
• 1/4 cup Boiling water
• Cracked black pepper
• 2 tbsp Balsamicup or crimson wine vinegar
• 8 oz Loaf baguette-structure French
• 1 medium Tomato; peel, seed, cut
• -bread
• 1/4 cup Crimson onion; finely cut
• Parmesan or Mozzarella;shred
• 4 Pitted ripe olives; minced
• Refreshing thyme sprigs; optional
• 1 tbsp Olive oil","directions":"1. Mix dried tomatoes, water and vinegar. Allow for stand for 15 to 20 minutes to melt tomatoes. Drain. Discard liquid.
2. Cut dried tomatoes into skinny strips; return to bowl. Stir inside ripe tomato, onion, olives, oil, parsley, garlicup and capers.
3. Period with pepper. Bias-cut bread into 24 components, over 1/2\" thick. Space bread slices on a baking sheet.
4. Bake in just a 350~ oven for 3 to 5 minutes or until eventually light-weight brown. Switch bread higher than; bake for 3 to 5 minutes even more or until mild brown.
5. Spoon tomato mix on to toasted bread and serve routinely. Or, if favored, sprinkle further Paremsan cheese or mozzarella around tomato mix; return to oven for 3 to 5 minutes further more or until cheese is melted.
6. Garnish with refreshing thyme sprigs, if most well-liked. Serve mechanically. (wrv)","url":"https://recipe.bluelayer.org/recipe/6393/dried-tomato-crostini"},{"id":"6392","title":"SAVORY CORN BREAD PUDDING Classes: Breads, Facet dish, Gourmand","ingredients":"• -Elayne Caldwell (KVNH17B)
• -melted and cooled
• 1 cup All-cause flour
• 4 large Eggs
• 1 1/2 cup Yellow cornmeal
• 4 cup Milk
• 1 tbsp Baking powder
• 1/2 tsp Cayenne; or to flavor
• 1 tsp -Salt
• 14 oz Can of tomatoes; tired
• 1 cup Milk
• -very well and cutped
• 1 large Egg
• 6 Scallions; cutped good
• 3 tbsp Unsalted butter;","directions":"1. Deliver the corn bread: Inside of a bowl, stir with each other the flour, cornmeal, baking powder and salt.
2. Inside a low bowl, whisk jointly the milk, egg and butter and stir the mix into the cornmeal mix, stirring until the batter is just mixd.
3. Pour the batter into a greased 8-inch sq. baking pan and bake the corn bread in the heart of a preheated 425 amount F.
4. oven for 20 to 25 minutes, or until a tester will come out refreshing. Allow the corn bread cool in just the pan for 5 minutes, invert it on to a rack, and allow it amazing extensively.
5. Crumble the corn bread coarse into 2 shallow baking pans and toast it inside the center of a preheated 325 amount F.
6. oven, stirring once in a while, for 30 to 35 minutes, or until it is dried and deep golden. The crumbled corn bread may well be created 3 times in just progress and held inside an airtight container.
7. In just a hefty bowl, whisk with each other the eggs, milk, cayenne and salt to flavor, include the crumbled corn bread, tomatoes and scallions and mix the mix nicely.
8. Divide the corn bread mix concerning 2 greased 9-inch spherical cake pans, allow it stand for 15 minutes and bake the pudding in just the centre of a preheated 375 diploma F.
9. oven for 40 to 45 minutes, or until it is golden. Cut the pudding into wedges. Towards: Gourmand - January 1992","url":"https://recipe.bluelayer.org/recipe/6392/savory-corn-bread-pudding-classes-breads-facet-dish-gourmand"},{"id":"6391","title":"BANANA Crack BREAD Types: Breadmaker, Breads, Ridiculous","ingredients":"• -BARB Working day GWHP32A
• 1 tsp Vanilla
• -Dak Gazette II
• 4 oz Banana-1 med; sliced
• 1 package Yeast
• -Right into the
• 3 cup Improved for Bread flour
• -Internal pan
• 2 tbsp Gluten
• 10 Frozen Strawberries; thawed
• 2 tbsp Sugar
• -With their liquid
• 1 tsp -Salt
• 1/3 cup Beaten pineapple; worn out
• 1/8 tsp Baking soda
• -E-book juice.
• 1/3 cup Prompint nonfat dry milk
• 1/3 cup Pineapple juice; from
• 1/3 cup Walnuts; damaged
• -The pineapple-heated
• 1 Egg
• 1/2 cup Chocolate chips
• 2 tbsp Vegetable oil
• 4 cup Maraschino cherries; tired","directions":"1. Place all elementsp (Until CHOCOLATE CHIPS AND CHERRIES) into the internal pan inside of the invest in listed; opint for white bread and force \"Commence.\" Cover the chips and cherries once the Auto Bakery \"beeps,\" 88 minutes into the cycle.
2. (33 min. with DAK Turbo II) Delectable no matter whether consumed clean, chilled or toasted, this soda fountain unique is even much more impressive after spread with cream cheese combined with minced maraschinos and their liquid.","url":"https://recipe.bluelayer.org/recipe/6391/banana-crack-bread-types-breadmaker-breads-ridiculous"},{"id":"6390","title":"FLAVORED BUTTERS","ingredients":"• -EILEEN SPARKES (TCVB74B)
• 2 Sticks butter
• 1 tsp Cinnamon
• 1/2 cup Brown sugar
• -Add jointly effectively.
• 2 Sticks butter
• 1/8 tsp Mace
• 1 tsp Orange rind
• -Add with each other effectively.
• 1 Adhere butter
• -ripe; hulled fresh new
• 4 Strawberries
• Powdered sugar; to flavor
• -Spread
• -overcome inside of
• 1/3 cup Pecans; in a shallow pan.
• 1/4 cup Honey; until effectively mixed.","directions":"1. -Toast in just a 350 oven -Then combine in just cutped pecans. -for about 8 minutes; neat. -generated forward; cover an -Cut toasted pecans finely.
2. -refrigerate. Allow stand at -In just a medium bowl; fight -space temperature to melt 1/2 cup Butter; until eventually fluffy; -ahead of serving.
3. We experienced a brunch potluck at operate and I developed 4 or 5 alternative breads with the diversified butters - they create yummy toast!
4. Formatted through Elaine Radis","url":"https://recipe.bluelayer.org/recipe/6390/flavored-butters"},{"id":"6389","title":"STRAWBERRY PECAN BREAD Classes: Breads, Quickbreads, End result","ingredients":"• 1 1/2 cup All-explanation flour
• 2/3 cup Oil
• 1 cup Sugar 2
• Eggs; beaten
• 1 tsp Cinnamon
• 1 cup Frozen strawberries
• 1/2 tsp Baking soda
• 1/2 cup (+ 2 T) pecans; cutped","directions":"1. Preheat oven to 350°F. Generously grease backside basically of a 9x5-inch loaf pan. Add flour, sugar, cinnamon,and baking soda in just a huge bowl; mixture properly.
2. In just different bowl, mix oil and eggs. Cut thawed strawberries and add to oil and egg mix. Add this mix to the bowl of dry substances.
3. Stir inside 1/2 cup of the pecans, mixing till dry substances are just moistened. Pour bread mix into loaf pan.
4. Garnish coolest with 2 tablespoons cutped pecans. Bake 60-70 minutes, until toothpick arrives out contemporary.
5. Cool 15 minutes; remove in opput to pan. Awesome thoroughly just before cutping. Tailored from Gretchen Schuler's successful recipe crafted for Johnson & Wales College or university's Nationwide Yearly Superior Faculty Recipe Contest Creator unidentified Revealed on Prodigy 2/91 Formatted through Judy Garnett for MM","url":"https://recipe.bluelayer.org/recipe/6389/strawberry-pecan-bread-classes-breads-quickbreads-end-result"},{"id":"6388","title":"DECADENT FRENCH TOAST","ingredients":"• Jean Gaschen
• 1 tsp Vanilla
• 5 tbsp Butter
• French bread
• 1 cup Brown sugar
• Whipped cream
• 2 tbsp Darkish Karo)
• Pecans; cutped
• 1/2 cup Milk
• Strawberries
• 5 Egg","directions":"1. Cook corn syrup, butter, and brown sugar until bubbly. Pour into a 13x9 baking dish and generously sprinkle cutped pecans around the syrup mix.
2. Prepare 2\" slices of french bread over the mix. Overcome collectively eggs, milk, and vanilla. Pour about the bread and refrigerate right away.
3. Bake at 350 for 45 min.and invert! Serve with cream and strawberries. A nonstick pan would make daily life less difficult.
4. Perspective intently, you have on't need to have it to get hold of way too brown. Can be built the evening prior to.
5. Layout for MM as a result of Judy Garnett","url":"https://recipe.bluelayer.org/recipe/6388/decadent-french-toast"},{"id":"6387","title":"Breakfast Casserole","ingredients":"• -Waldine Van Geffen VGHC42A
• Salt and pepper to flavor
• 8 oz Loaf Italian bread
• 1 large Purple pepper; 1/4\" slices
• 3 tbsp Butter or margarine; melted
• 1 small Onion; 1/4\" slices
• 2 lb Hot or adorable Italian sausage 1 small Zucchini; 1/4\" slices
• -inbound links
• 1/2 tsp Dried thyme
• 12 large Eggs","directions":"1. Preheat oven to 325~. Cut bread into 1/4\"-thick diagonal slices. Line backside of 13x9\" baking dish or shallow casserole with bread, overlapping slices if demanded.
2. Brush with butter or margarine. Remove sausage from casings. Cook sausage until eventually effectively-browned, stirring consistently.
3. Wtih slotted spoon, put cooked sausage on ultimate of bread in just baking dish. Discard all however 1 T sausage drippings.
4. Inside of bowl, add eggs with salt, pepper and 1/3 cup water. Pour egg mix around sausage and bread. Cover baking dish with foil and bake 25 minutes or until eventually eggs are established however nevertheless soaked.
5. Inside identical skillet, cook greens with thyme, salt and pepper until comfortable-crisp and golden brown.
6. To serve, set up vegetables on final of casserole. (wrv)","url":"https://recipe.bluelayer.org/recipe/6387/breakfast-casserole"},{"id":"6386","title":"Breakfast Bread Pudding with Sausage","ingredients":"• -Waldine Van Geffen VGHC42A
• 1 1/2 cup Swiss cheese; shred, divide
• 3 cup French bread; cubed
• 9 large Eggs
• 1/2 lb Cooler part pork sausage; crumble 3 cup Milk
• 1 cup Onions; cutped
• 1 tsp Dry mustard
• 2 tsp Fresh new thymne; cutped or
• 1 tsp Salt
• 1/2 tsp Dried
• 1/4 tsp Recently flooring pepper
• 10 oz Pk frozen cutped spinach;
• 1 Plum tomato; diced
• -thaw squeeze dry","directions":"1. Preheat oven to 325~. Organize bread inside 15-1/2x10-1/2\" jely-rolly pan. Bake 20 minutes or until finally crisp.
2. Cool. In the meantime, brown sausage inside significant skillet around medium-superior warmth; drain on paper towels.
3. Cover onions and thyme to skillet; cook till onion is translucent, regarding 2 minutes. Remove from warm.
4. Stir inside sausage and spinach to mix; cool extensively. Organize bread in just shallow 3-quart baking dish.
5. Sprinkle 1 cup cheese higher than coolest, then layer with sausage mix and being cheese. Fight eggs, milk, mustard, in just bowl until finally properly mixd.
6. Very carefully pour into composed dish; sprinkle supreme with tomato. (Can be produced in advance. Address and refrigerate up to 24 hrs.) Bake 1 hour or until heart is only fastened.
7. Allow stand 10 minutes in advance of serving. (wrv) till heart is exactly preset.","url":"https://recipe.bluelayer.org/recipe/6386/breakfast-bread-pudding-with-sausage"},{"id":"6384","title":"Foccaccia*** Types: Italian, Breads","ingredients":"• - G. Granaroli XBRG76A
• Olive oil
• - MM:MK VMXV03A
• Seasonings
• 1 lb Pizza dough","directions":"1. Allow the dough add for regarding 4 hrs until double in measurement. Punch down and roll out to in good shape a shallow paking pan or pizza pan.
2. The dough should really be around 1 inch thick. Spread olive oil thinly on final. Salt and supreme with a year of you conclusion.
3. I get pleasure from Rosemary. You can far too add solar-dried tomatoes, garlic, onions, or any other herbs.
4. Bake at 375 for 25-30 min or until finally golden. Cut into squares and serve. Web page 109","url":"https://recipe.bluelayer.org/recipe/6384/foccaccia-types-italian-breads"},{"id":"6383","title":"CHEESE STRAWS Types: Breads, Cheese","ingredients":"• -PNewton vkbb14a
• 4 tbsp Ice water
• 1 1/2 cup Unbleached flour
• 1 cup Grated cheddar cheese;lofat
• 6 tbsp All veg shortening","directions":"1. Preheat oven 450°F. Place flour in just substantial bowl. Lower inside of shortening until mixture is granular.
2. Stirring with fork, get the job done in just adequate ice water to kind rigid dough. Roll out dough as thinly as likely on floured seem.
3. Spread one-50 % dough with cheese. Ultimate with other 50 % of dough and roll out. Cut layered dough into 3x1/2\" strips and issue on baking sheet sprayed with Pam.
4. Bake until eventually golden. Big difference: Twist cheese straw dough In opput to: What's for Meal","url":"https://recipe.bluelayer.org/recipe/6383/cheese-straws-types-breads-cheese"},{"id":"6382","title":"CORN DODGERS Classes: Breads","ingredients":"• -PNewton vkbb14a 2
• High eggs;beaten OR
• 2 cup Cornmeal
• -egg substitutes
• 1 tsp Baking soda
• 1 cup Nonfat simple yogurt
• 1/4 cup Sugar
• 1 tbsp Olive oil","directions":"1. Preheat oven 400°F. Sift collectively cornmeal and baking soda into huge bowl; add sugar. Deliver a effectively inside of heart and pour in just eggs, yogurt and oil.
2. Stir jointly perfectly and bake for 15 min. In opput to: What's for Supper?","url":"https://recipe.bluelayer.org/recipe/6382/corn-dodgers-classes-breads"},{"id":"6381","title":"Bitter Rye Bread","ingredients":"• 9 tsp Yeast (2 pkg.)
• 4 tsp Caraway Seed (optional)
• 1 1/2 cup Water, hot
• 1 tsp Salt
• 2 cup Rye flour, 1
• Egg
• - medium or stone floor
• 3 tsp Vegetable oil
• 1 cup Beer, hot
• 1 Egg white;
• 6 cup Flour, all-motive (approx)
• - beaten with 2 Tsp water
• 1/4 cup Sugar","directions":"1. Inside hefty mixer bowl, dissolve fifty percent of yeast inside of very hot water. Cover rye flour; stir until eventually perfectly mixd.
2. Cover bowl tightly w/plasticup wrap. Allow stand (place temp) for 3 times. Then add being yeast & the beer; combine effectively.
3. Stir in just 3 cups of the all explanation flour, sugar, 50 % Caraway seed, salt and the egg, lightly beaten.
4. Overcome at gentle rate until delicate, over 2 min. Cover oil; beat at large pace for 2 min. Cover sufficient flour to create comfortable dough.
5. Convert dough out on to a floured board. Knead inside of staying flour & knead around 5 min. Place in just greased bowl, and allow add until doubled.
6. Punch down and kind into 2 braided loaves. Brush with egg white/water, sprinkle with Caraway seeds, and allow add yet again.
7. Bake at 350, about 40 min. You can assortment this through getting 3 choice seeds on the outside the house of each individual braid \"rope\".
8. Check out poppy seed, sesame seed, and caraway, for a big difference. Against: Joan D. Tharp, J.THARP on Genie - MM through Frances Nossen","url":"https://recipe.bluelayer.org/recipe/6381/bitter-rye-bread"},{"id":"6380","title":"Buttermilk Oat Bread","ingredients":"• One pound loaf
• One/1/2 pound Loaf
• 1 cup Buttermilk
• 1 1/3 cup Buttermilk
• 4 tbsp Butter
• 5 tbsp Butter
• 3 tbsp Molasses
• 4 tbsp Molasses
• 1 1/2 tsp Salt
• 2 tsp Salt
• 1 cup Oatmeal
• 1 1/3 cup Oatmeal
• 2 cup Bread flour
• 2 2/3 cup Bread flour
• 1 1/2 tsp Yeast
• 2 1/2 tsp Yeast","directions":"1. Bake in accordance to brand's recommendations. Useful resource: The Bread Device Cookbook - Melissa Clark This recipe orginally published as a result of Apple experienced the immediately after notes: Appled utilized buttermilk powder and it grew to become out fantastic.
2. She furthermore employed a Welbilt 100 (R2D2) and made use of the Cute Bread cycle on the lightest surroundings.
3. reformatted for MM through p. reynolds","url":"https://recipe.bluelayer.org/recipe/6380/buttermilk-oat-bread"},{"id":"6379","title":"Walnut Apricot Bread Tspn00b","ingredients":"• 3 tsp Baking powder
• 2/3 cup Walnut meats
• 3/4 tsp Salt
• 1 cup Milk
• 3 cup Flour 1
• Egg; properly-beaten
• 1/2 cup Brown sugar; business packed
• 4 tbsp Butter
• 1 cup Dried apricots; slice-up","directions":"1. Sift the baking powder, salt, and flour with each other; sift when additional. Add the sugar and mix once again; then add the apricotsp and the ridiculous.
2. Mix the milk, egg, and butter, and overcome lightly; add this to the flour mix and mixture properly. Bake inside a buttered loaf pan inside a 350 oven for one hour.
3. In opput to: KATE SMITH'S \"Organization'S COMING\" COOKBOOK -- Lisa Crawley TSPN00B","url":"https://recipe.bluelayer.org/recipe/6379/walnut-apricot-bread-tspn00b"},{"id":"6378","title":"Patio Skillet Bread","ingredients":"• 1 1/2 cup Flour
• 3 Eggs, slighty beaten
• 1 1/2 cup Cornmeal
• 2 cup Milk
• 2 tbsp Sugar
• 1/3 cup Shortening, melted
• 4 tsp Baking powder
• 1 1/2 cup Celery, cutped
• 2 1/2 tsp Salt
• 1/4 cup Pimiento, cutped
• 2 tsp Poultry seasoning
• 1/4 cup Onion, minced","directions":"1. Mix flour, cornmeal, sugar, baking powder, salt and poultry seasoning. Combat eggs and combine with milk and shortening.
2. Add to 1st mix. Stir until precisely combined. Stir in just celery, pimiento and onion. Pour mix into greased 10 inch skillet or baking pan.
3. Bake at 400°F, 35-45 minutes or till nicely browned and completed. Serve hot with butter. This bread goes perfectly with meat and potatoes cooked exterior on grill.
4. Towards Gary (MusiCook)","url":"https://recipe.bluelayer.org/recipe/6378/patio-skillet-bread"},{"id":"6377","title":"Cheese Cornbread","ingredients":"• 3 cup Stone floor yellow 5
• Eggs
• -cornmeal
• 3/4 cup Safflower or corn oil
• 3 cup Unbleached flour
• 3 1/2 cup Buttermilk
• 2 1/2 tbsp Baking powder
• 2 cup Cheddar cheese
• 2 tbsp Sugar
• -sharp, shredded
• 1 1/2 tsp Salt","directions":"1. Inside a mixing bowl, mix cornmeal, flour, baking powder, sugar and salt; mix nicely. Individually overcome eggs with oil and buttermilk.
2. Add with cheese to cornmeal mix, stirring ample just to mix all substances effectively. Spoon into 2 8 x 12\" greased baking pan.
3. Bake inside of a preheated 425 level oven for 20 to 25 minutes or till cornbread is brown over the gain and organization to the contact.
4. Cut into squares and serve incredibly hot.","url":"https://recipe.bluelayer.org/recipe/6377/cheese-cornbread"},{"id":"6376","title":"Honey Wheat Bread - within just a Bag","ingredients":"• 4 cup All rationale flour
• 1/4 cup Honey
• 3 1/4 cup Complete wheat flour
• 1/4 cup Non-excess weight dry milk powder
• 2 package Busy dry yeast
• 2 tbsp Vegetable oil
• 2 1/2 cup Hot water
• 1 tbsp Salt","directions":"1. Recommendations: 1. Mix 1 C all rationale flour, 2 pkg yeast, 1 C very hot water and 1 T honey in just a 2 gal weighty obligation freeze plasticup bag (Ziplocup Jumbo) 2.
2. Squeeze higher aspect of bag to tension out air. Conclude final of bag tightly involving thumb and index finger.
3. Chill out bag on desk, add by way of operating bag with palms above 20 seconds or until all elementsp are extensively put together.
4. Allow for bag rest regarding 15 minutes. 3. Add getting elements, unless flour. 4. Mix by means of doing work bag with arms.
5. Add Complete wheat flour; mix diligently. Then slowly but surely add being all explanation flour till a rigid dough is shaped, around 2-1/2 C or until dough pulls absent versus bag.
6. 5. Convert dough out on to floured appear. Divide dough in just 50 percent. Knead just about every fifty percent 5 minutes or until dough is soft and elastic.
7. Add excess flour, if crucial. Cover with plasticup bag. Allow rest 10 minutes. 6. Flatten dough into a 12 x 7 inch rectangle.
8. At slim stop fold corners to heart to style a reality. Starting off with put roll dough tightly versus you.
9. Pinch the edges to seal. Drive dough at just about every close to seal and fold finishes down below. 7.
10. Place seam down inside a greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan. Repeat with moment loaf. 8. Cover loosely with plasticup bag and allow add in just hot Place 45-60 second or until doubled.
11. Find. Bake on minimal rack in just 400°F oven 30-35 minutes or until eventually deep golden brown. Remove versus pan mechanically.
12. Neat on rack. Tends to make 2 (1-3/4 lb) loaves. loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C wheat germ or full wheat flour.
13. Allow add and bake as directed. ICED HONEY RAISIN BREAD: For 2 loaves, in tiny bowl, mix jointly 1 C raisins, 1/2 C packed brown sugar and 2 tsp cinnamon.
14. Flatten just about every dough piece into 12 x 7 inch rectangle and brush every single piece with softened butter or margarine.
15. Sprinkle raisin mix on dough. Drive raisins in lightly. Form into loaves, allow for add and bake as directed.
16. Although cool, frost loaves with Straightforward Icing. Beat until soft 1 C powdered sugar and more than 1 T incredibly hot water.
17. Celebration BUNDT BREAD: Condition loaves as directed excepint if do not seal finishes. Pinch loaves alongside one another to sort a ring.
18. Place ring seam facet up in just greased 12 C bundt pan. Allow for add till dough reaches coolest of bundt pan, more than 45-60 min.
19. Bake inside 375°F oven 40-45 min. Invert mechanically and cool on rack. While amazing, drizzle with Honey-Nut Glaze.
20. Stirring normally, bring to boil 1/4 C coarsely cutped insane, 1/4 C packed brown sugar, 1/4 C honey and 2 T butter or margarine.
21. Smallooth AND SALTY PRETZELS. Divide dough into 24 equivalent areas. Roll just about every piece into 18 inch rope.
22. Twist ropes into pretzel form and Space on greased baking sheets. Brush pretzels with vegetable oil and sprinkle with coarse salt.
23. Cover; allow for add till doubled, above 1/2 hour. Bake inside 425 oven 15 to 20min or till golden brown.
24. Awesome on rack and shop in container with unfastened fitting deal with. 1-1/2 C hot water could possibly be utilised in just desired place of nonfat dry milk and water.
25. Softened butter or margarine might be utilized in just place of vegetable oil. All explanation flour could possibly be utilised inside of spot of complete wheat flour.
26. 2 9x5x3 inch loaf pans may perhaps be utilized. In opput to Wheat Flour Institute, Washington, D.C. 20006 - 1979 Towards Data files of A.Broaddus","url":"https://recipe.bluelayer.org/recipe/6376/honey-wheat-bread-within-just-a-bag"},{"id":"6373","title":"Raspberry Marshmallow Bread","ingredients":"• -GWHP32A
• 2 tbsp Canola oil
• Dak Gazette II
• 2/3 cup Water; + ->
• 1 package Yeast
• 1/2 cup Raspberry liquid; heated
• 2 3/4 cup Far better for Bread flour
• 10 oz Pink raspberries;frozen in
• 2 tbsp Gluten
• Weighty syrup.
• 1 tsp Salt
• Defrost; drain and
• 1/8 tsp Baking soda
• Guide liquid and
• 1/2 cup Miniature marshmallows
• Berries.
• 1/4 cup Egg Beaters","directions":"1. Place the very first 9 componentsp into the pan inside of the get listed; fastened darkness regulate at 11 o'clock.
2. Opint for white bread and thrust \"Get started.\" Add the reserved, nicely-exhausted raspberries (2/3cup) Though the breadmaker \"beeps,\" 88 minutes into the cycle.
3. (33 minutes with Dak Turbo II) Shared through Barb Working day Delicious with fruit salad, or for a cholesterol-totally free fiber-flled breakfast deal with, spread toasted slices with Kaplan's Improved than Butter.","url":"https://recipe.bluelayer.org/recipe/6373/raspberry-marshmallow-bread"},{"id":"6372","title":"Pretzels And Beer Bread","ingredients":"• -GWHP32A
• 1 tsp Salt
• Dak Gazette II
• 1/8 tsp Baking soda
• 1 Component
• 1 1/3 cup Pretzel sticks;slim/damaged
• 1 package Yeast
• In just 50 percent
• 1/4 tsp Ginger
• 1 Egg white
• 1/4 tsp Sugar
• 1 tbsp Vegetable oil
• 3 cup Cooler for Bread flour
• 12 oz Mild beer in addition ->
• 2 tbsp Gluten
• 1/4 cup Water; heated","directions":"1. Add all substances into the pan in the get listed. Decide on white bread and drive \"Start off\" Made up of no cholesterol and minimum sugar; this attention-grabbing bread is perfect for celebration treatsp or sandwiches.
2. *Shared via Barb Working day","url":"https://recipe.bluelayer.org/recipe/6372/pretzels-and-beer-bread"},{"id":"6371","title":"Portly Cheese Bread","ingredients":"• -GWHP32A
• 1/8 tsp Baking soda
• Dak Gazette II
• 1 cup Port-wine cheese food items;
• 1 package Yeast
• (Kraft Spreadery) or
• 3 1/4 cup Improved for Bread flour
• Chilly-pack port-wine
• 2 tbsp Gluten
• Cheese spread
• 2 tbsp Parmesan cheese
• 1 Egg
• 1 tbsp Sugar
• 3 tbsp Port wine
• 1 tsp Salt
• 1 cup Rather very hot water","directions":"1. Cover all the elementsp in just the invest in listed; opint for white bread and press \"Start off.\" A wine-and-cheese-tasting occasion all through alone, this bread is on top of that a wondrous snack each time spread with even further port-wine cheese.
2. Shared via Barb Working day","url":"https://recipe.bluelayer.org/recipe/6371/portly-cheese-bread"},{"id":"6370","title":"Buttered Popcorn Bread","ingredients":"Servings: 1
-gwhp32a 5 cup Popcorn;popped/buttered/ Dak Gazette II Salted and beaten
1 package Yeast Beaten through hand or
1/4 tsp Ginger In just a foodstuff processor
1/4 tsp Sugar Until eventually diminished to
2 1/2 cup Cooler for Bread flour 2 1/2 cups
2 tsp Gluten 1 tbsp Popcorn oil;or veg. oil
1 tbsp Butter Buds 1 1/2 cup Rather incredibly hot water
Salt","directions":"Add all the componentsp into the pan in just the invest in listed; preset darkness take care of at 11 o'clock Decide on white bread and thrust \"Start off\" Check out toasted slices spread with Kaplan's Cooler Than Butter even though viewing flicks on your individual Television set display screen. Shared via Barb Working day","url":"https://recipe.bluelayer.org/recipe/6370/buttered-popcorn-bread"},{"id":"6369","title":"Chicken & Stuffing Bread","ingredients":"• -gwhp32a
• 16 1/4 oz. deal
• 1 package Yeast
• Stove Coolest quick
• 1/4 tsp Ginger
• Stuffing mix)
• 1/4 tsp Sugar
• 1 tbsp Onion;dried/minced
• 2 1/4 cup Cooler for Bread flour
• 1 tsp Salt
• 1/2 cup Wheat flour
• 1/2 tsp Poultry seasoning
• 2 tbsp Gluten
• 1/3 cup Celery;1/4\" elements/new
• 1 1/4 cup Chicken Style M/w
• 1/4 cup Mushrooms;can/slices/drain
• Stuffing Mix (or 1/2
• 1 Egg","directions":"1. Add all substances into the pan in just the purchase listed. MB Choose white bread and thrust \"Commence.\" DAK'S GAZZETTE...#2","url":"https://recipe.bluelayer.org/recipe/6369/chicken-stuffing-bread"},{"id":"6368","title":"French Onion-Cheese Bread","ingredients":"• 123 -
• 1 tsp Salt
• -BARB Working day
• 1 tbsp Dried minced onion
• 1 package Yeast
• 1/2 cup Kraft French Onion
• 1/4 tsp Ginger
• Spreadery Cheese
• 1/4 tsp Sugar
• Snack +1 Tablespoon
• 3 cup Far better for Bread flour
• 1 Egg;(or 1/4 cup Egg Beaters)
• 1/2 cup Wheat flour
• 1 tbsp Vegetable oil
• 2 tbsp Gluten
• 10 1/2 oz Cond.French Onion soup; warmth","directions":"1. Cover all componentsp into the pan in just the purchase listed. MB Decide on white bread and drive \"Start out.\" Spectacular for sandwiches or any-evening meal accompaniments, this bread can furthermore present a outstanding presentation in opput to to start with- training course French onion soup for a haute delicacies meal.
2. Spread 1 finish-spherical cut for each particular person with butter (or Kaplan's Superior Than Butter) and dirt with grated Parmesan cheese.
3. Cut circles out of the facilities with a espresso can, put outer rings and circles on a cookie sheet and tumble beneath an oven broiler to brown.
4. To serve: put one cutout in the backside of just about every soup bowl, ladle in hot soup, then spot the crusty outer rings atop the bowls.
5. Shared by means of Barb Working day DAK'S GAZZETTE...#2","url":"https://recipe.bluelayer.org/recipe/6368/french-onion-cheese-bread"},{"id":"6367","title":"Honey Bacon Bread","ingredients":"• -GPHK52A
• 3 tbsp Tender butter
• 2 tsp Yeast
• 1 1/4 tsp Salt
• 5 tsp Gluten
• 1/2 cup Comfortable bacon bits*
• 3 1/2 cup Wheat flour
• 1 1/4 cup Fairly incredibly hot water + much more if ne
• 1/2 cup Honey","directions":"1. (dress in't employ the service of the crunchy form) it seems far too dry add a very little even more) This is the receipint that was on the BB versus CELESTE BEATIE (TDFX72B).
2. I wear't are entitled to any credit for this Cool bread. Celeste utilised the DAK Auto Bakery and I employ the service of the DAK Turbo on the turbo cycle.
3. Grew to become out exceptional. It is hefty (2 1/2 lbs ..) I far too utilised the crunchy bacon bitsp yet I damp them in just hot water for above 30 minutes.
4. Simply just experienced to include 2 Tbsp of water to the 1-1/4 cup. All that including this need to thank CELESTE.
5. Against: C HAROLD QUINN (FPHK52A) Reformatted through Elaine Radis","url":"https://recipe.bluelayer.org/recipe/6367/honey-bacon-bread"},{"id":"6366","title":"Entire-wheat Bread (dak) Classes: Breads, Breadmaker","ingredients":"• 1 package Yeast
• 1 tsp Salt
• 2 1/2 cup Entire wheat flour
• 2 tbsp Gentle butter
• 1 cup Bread flour
• 3 tbsp Nonfat dry milk
• 1 tbsp Sugar
• 1 1/2 cup Very hot water","directions":"1. Add all elementsp inside of the get listed, pick out white bread and force commence. Be aware: A wholesome genuine complete wheat bread favourable for sandwichwes and \"outstanding\" for toast.
2. Versus Loafing It through DAK","url":"https://recipe.bluelayer.org/recipe/6366/entire-wheat-bread-dak-classes-breads-breadmaker"},{"id":"6365","title":"Wheat-wheat-wheat Bread","ingredients":"• 1 package Yeast
• 3 tbsp Honey
• 1/8 tsp Ginger
• 1 can Evaporated milk (12 oz.)
• 2 1/2 cup Bread flour
• 2 tbsp Salad oil
• 1 1/4 cup Complete wheat flour
• 1/2 cup Cracked wheat
• 1/2 cup Wheat germ
• 1/2 cup Boiling water
• 1 tsp Salt","directions":"1. Put dry elementsp in just initial. Address the 1/2 cup cracked wheat with boiling water, stir, and allow for cool.
2. Then add cooled cracked wheat, decide on white bread and drive begin. Observe: Cracked wheat is accessible inside exercise foods retailers.
3. Towards Loafing it via DAK","url":"https://recipe.bluelayer.org/recipe/6365/wheat-wheat-wheat-bread"},{"id":"6364","title":"3rd Bread","ingredients":"• 1 package Yeast
• 1 1/2 tsp Salt
• 3/4 cup Rye flour
• 1/2 cup Honey
• 3 cup Bread flour
• 1 1/2 cup Rather hot water
• 3/4 cup Yellow cornmeal","directions":"1. Put substances into pan in just the invest in listed, pick out white bread and drive start off. Notice: Working with 2 flours and a dinner, this is identified as 3rd bread and was learned inside quite a few outdated cookbooks.
2. It is a light-weight, honey coloured bread. It will sink a little bit in the centre, yet includes a chewy crust and a cute, Pretty fulfilling style.
3. Against Loafing It as a result of DAK","url":"https://recipe.bluelayer.org/recipe/6364/3rd-bread"},{"id":"6363","title":"Cute Raisin Nut Bread","ingredients":"• 1 package Yeast
• 4 tbsp Melted butter; cooled
• 3 tbsp Sugar
• 1/4 cup Honey
• 3 cup Bread flour
• 1 1/2 tsp Salt
• 3/4 cup Incredibly hot milk
• 1/3 cup Raisins
• 1/4 cup Hot water
• 1/3 cup Golden raisins
• 2 Eggs; area temperature
• 3/4 cup Outrageous *
• Pistachios or peanuts","directions":"1. Quickly dump in just all elementsp in just the purchase listed, pick white bread and thrust start out.
2. Towards Loafing It through DAK","url":"https://recipe.bluelayer.org/recipe/6363/cute-raisin-nut-bread"},{"id":"6362","title":"Sunflower Bread","ingredients":"• 1 package Yeast
• 1 tbsp Sugar
• 1/2 cup Unprocessed bran flakes
• 3 tbsp Molasses
• 3 cup Bread flour
• 2 tbsp Smallooth butter
• 1/4 cup Sunflower seeds
• 1 1/4 cup Hot milk
• 1 tsp Salt","directions":"1. Add all componentsp in just the purchase listed, pick out white bread and thrust commence. Be aware: Perfect for serving with soup or salad for a light-weight lunch.
2. Versus Loafing It via DAK","url":"https://recipe.bluelayer.org/recipe/6362/sunflower-bread"},{"id":"6361","title":"Squaw Bread","ingredients":"• 1 package Yeast
• 1 cup Rye flour
• 1 tbsp Brown sugar
• 1/4 cup Immediate nonfat dry milk
• 2 cup Bread flour
• -powder
• 1 cup Complete wheat flour
• 1 1/2 tsp Salt
• 1 1/4 cup Hot water
• 2 tbsp Raisins
• 2 3/4 tbsp Oil
• 2 tbsp Brown sugar
• 2 tbsp Honey","directions":"1. Mix water, oil, honey, raisins, and brown sugar and add until liquid. Add dry substances inside of the purchase listed, pour inside liquid, opint for white bread and drive commence.
2. Versus Loafing It by way of DAK","url":"https://recipe.bluelayer.org/recipe/6361/squaw-bread"},{"id":"6360","title":"Spaghetti Bread","ingredients":"• 1 package Yeast
• 1/3 cup Grated parmesan cheese
• 3 cup Bread flour
• 1 tsp Dried Italian seasoning
• 1 tbsp Sugar
• 1 tbsp Olive oil
• 1 tsp Garlicup salt
• 1 1/2 cup Hot water","directions":"1. Add all substances, decide on white bread and press begin. Serve with spaghetti. Towards Loafing It through DAK","url":"https://recipe.bluelayer.org/recipe/6360/spaghetti-bread"},{"id":"6359","title":"Salted Peanut Bread","ingredients":"• 1 package Yeast
• 1/2 tsp Salt
• 1 cup Full wheat flour
• 2 tbsp Butter
• 2 cup Bread flour 1
• Egg; space temperature
• 1/3 cup Nonfat dry milk
• 3/4 cup Cutped salted peanuts
• 3 tbsp Sugar
• 1 cup Warm water","directions":"1. Mix all elements, such as the peanutsp instantly from the jar, pick out white bread and press start off.
2. Dry roasted insane might be made use of. In opput to Loafing It by means of DAK","url":"https://recipe.bluelayer.org/recipe/6359/salted-peanut-bread"},{"id":"6358","title":"Rye Bread With Beer And Orange","ingredients":"• Website page 99
• 1 package Yeast
• 1 cup Beer; warmed
• 1 cup Medium rye flour
• 2 tbsp Molasses
• 2 1/2 cup All-rationale flour
• 2 tsp Grated orange rind
• 2 tbsp Wheat germ
• 2 tbsp Butter; softened
• 1 tsp Salt
• 1/4 cup Hot water
• 1 Adhere lovable butter
• -liqueur of your determination
• 1 tbsp Honey
• 1/4 tsp Almond extract
• 2 tbsp Amaretto or any adorable","directions":"1. Add all \"Bread substances\" into pan, pick out white bread and press get started. Be aware: The beer delivers this hearty rye a amazing flavor.
2. Serve this bread with sweetened whipped butter. Versus Loafing It by way of DAK","url":"https://recipe.bluelayer.org/recipe/6358/rye-bread-with-beer-and-orange"},{"id":"6357","title":"Rye Bread (dak) Types: Breads, Breadmaker","ingredients":"• 1 package Yeast
• 1 tbsp Honey
• 2 cup Rye flour
• 1 tbsp Margerine
• 2 cup Bread flour
• 1 tsp Floor allspice (optional)
• 2 tbsp Nonfat dry milk powder
• 1 tbsp Caraway seeds (optional)
• 1 tbsp Sugar
• 1 1/2 cup Very hot water
• 1 tsp Salt
• Add all substances listed over, opint for white bread and thrust begin.","directions":"1. Take note: Caraway seeds and allspice might be supplemental to deliver an unconventional spicy rye, or omit them for a Wonderful standard rye.
2. Versus Loafing It by means of DAK","url":"https://recipe.bluelayer.org/recipe/6357/rye-bread-dak-types-breads-breadmaker"},{"id":"6356","title":"Prune Bread","ingredients":"• 1 package Yeast
• 1 tbsp Gentle butter
• 3 cup Bread flour
• 1 cup Pitted prunes; reduce into
• 3 tbsp Brown sugar
• -quarters
• 1 tsp Salt
• 1 1/4 cup Heat water","directions":"1. Slice the prunes with scissors. Level all elementsp into the pan, choose white bread and thrust get started.
2. Notice: Prunes switch this into a darkish, soaked, lovable bread. Style is related to a prune danish.
3. The gadget cutsp and spreads the prunes for the duration of. In opput to Loafing It via DAK","url":"https://recipe.bluelayer.org/recipe/6356/prune-bread"},{"id":"6355","title":"Pepper Spice Bread","ingredients":"• 1 package Yeast
• 2 tbsp Corn syrup
• Web page 98
• 3 cup Bread flour
• 1/4 cup Pecans (or other mad)
• 1/2 tsp Salt
• 1/2 tsp Recently flooring black pepper
• 1/4 cup Sugar
• 1 tsp Entire anise seed
• 1/4 cup Nonfat dry milk powder
• 1/4 tsp Cinnamon
• 1/4 cup Delicate butter
• 1/4 tsp Allspice
• 1 Egg
• 3/4 cup Exceptionally heat water
• 2 tbsp Honey","directions":"1. Put inside of all componentsp in the get listed, decide on white bread and drive start off. Take note: This recipe makes a light-weight brown loaf with a distinctive spicy flavor.
2. In opput to Loafing It through DAK","url":"https://recipe.bluelayer.org/recipe/6355/pepper-spice-bread"},{"id":"6354","title":"Pecan-purple Onion Bread","ingredients":"• 1 package Yeast
• 1 cup As well as 1 Tbsp. hot milk
• 3 cup Bread flour
• 1/4 cup Comfortable butter
• 1 1/2 tsp Sugar
• 1/2 cup Cutped clean purple onion
• 1 1/2 tsp Salt
• 3/4 cup Cutped pecans or walnuts","directions":"1. Mix all substances inside the invest in offered. Decide on white bread and drive start out. Get hold of well prepared for an abnormal deal with.
2. In opput to Loafing It through DAK","url":"https://recipe.bluelayer.org/recipe/6354/pecan-purple-onion-bread"},{"id":"6353","title":"Peanut Butter Bread","ingredients":"• 1 package Yeast
• 1/2 cup Chunky peanut butter
• 3 cup Bread flour
• 1 1/4 cup Unbelievably incredibly hot water
• 1/4 cup Brown sugar; packed","directions":"1. Add all the componentsp in the purchase listed, choose white bread and drive get started. Towards Loafing It via DAK","url":"https://recipe.bluelayer.org/recipe/6353/peanut-butter-bread"},{"id":"6352","title":"Orange Bread","ingredients":"• 1 package Yeast
• 1 Egg; space temperature
• 3 cup Bread flour
• 2 tbsp Grated orange rind
• 1/4 cup Sugar
• 1 cup Orange juice
• 1 tsp Salt
• 1/4 cup Very hot water
• 1 tbsp Comfortable butter","directions":"1. Cover all the substances to the pan, opint for white bread and thrust start out. Against Loafing It by means of DAK","url":"https://recipe.bluelayer.org/recipe/6352/orange-bread"},{"id":"6351","title":"Previous Shaped Graham Flour Bread","ingredients":"Servings: 1
1 package Yeast 1 tsp Salt
2 cup Bread flour 1 tbsp Honey
2 cup Graham flour 1 tbsp Gentle butter
1/4 cup Nonfat dry milk powder 1 1/2 cup Very hot water","directions":"Add all elementsp inside pan, decide on white bread and thrust start off.
Website page 97
Against Loafing It by way of DAK","url":"https://recipe.bluelayer.org/recipe/6351/previous-shaped-graham-flour-bread"},{"id":"6350","title":"Mother's Simple White Bread","ingredients":"• 1 package Yeast
• 2 tbsp Nonfat dry milk powder
• 3 cup Flour
• 1 tbsp Butter
• 1 tbsp Sugar
• 1 1/4 cup Hot water (110 degrees)
• 1 tsp Salt","directions":"1. Pour the yeast to one facet of the internal pan. Cover the relax of the elementsp inside the get offered.
2. Opint for white bread, and force start off. In opput to Loafing It via DAK","url":"https://recipe.bluelayer.org/recipe/6350/mothers-simple-white-bread"},{"id":"6349","title":"Mint And Yogurt Bread","ingredients":"• 1 package Yeast
• -new lemon
• 3 cup Bread flour
• 2 tsp Honey
• 1 cup Simple yogurt; area temp.
• 1 tsp Melted butter
• 3 tbsp Contemporary mint; cutped
• 1/4 cup Additionally 1 Tbsp. hot water
• Grated yellow rind of 1","directions":"1. Add all of the higher than substances, pick white bread and force start out. Against Loafing It by way of DAK","url":"https://recipe.bluelayer.org/recipe/6349/mint-and-yogurt-bread"},{"id":"6348","title":"Maple Oatmeal Bread","ingredients":"• 1 package Yeast
• 1/3 cup Maple syrup
• 1 cup Straightforward cooking (Quaker) oatsp 1 tbsp Cooking oil
• 3 cup Bread flour
• 1 1/4 cup In addition 1 Tbsp. Pretty hot water
• 1 tsp Salt","directions":"1. Put all the elementsp into the pan, pick out white bread and force begin. Against Loafing It by way of DAK","url":"https://recipe.bluelayer.org/recipe/6348/maple-oatmeal-bread"},{"id":"6347","title":"Henzi's Seed Bread","ingredients":"• 1 package Yeast
• 1 tsp Salt
• 1 tbsp Sugar
• 1/3 cup Golden raisins
• 1 1/2 cup Bread flour
• 1/3 cup Cutped pecans or walnuts
• 1 1/2 cup Wheat flour
• 1/3 cup Sunflower seeds
• 2/3 cup Rye flour
• 1/3 cup Poppy seeds
• 1/2 cup Cornmeal
• 2 tbsp Caraway seeds
• 1/2 cup Unprocessed bran
• 1 cup Incredibly hot water
• 4 tbsp Honey
• 1/3 cup Heat milk
• 1 Egg
• 1 tbsp Oil","directions":"1. Add all dry elements. Then pour in just the liquids, evaluate the oil right before the honey and see the honey slip immediately off the spoon.
2. Choose white bread and drive start out. This loaf may possibly sag a little bit inside of the middle, nevertheless does not have an effect on the texture or flavor.
3. Towards Loafing It through DAK","url":"https://recipe.bluelayer.org/recipe/6347/henzis-seed-bread"},{"id":"6346","title":"Hawaiian Coconut Bread","ingredients":"• 1 package Yeast
• 3/4 cup Coconut; shredded
• 3 cup Bread flour
• 3/4 cup Macadamia mad (entire is
• 2 tsp Salt
• -high-quality or employ the service of almonds)
• 1 tbsp Sugar
• 1/2 cup Beaten pineapple; nicely
• 1/4 cup Nonfat dry milk powder
• -fatigued","directions":"1. 1 Egg 1/2 cup Pineapple juice in opput to about 1/4 cup Gentle butter 1/4 cup Hot water Drain the pineapple, guide liquid.
2. Add all componentsp in just the get listed higher than, pineapple and juice \"final\". Pick out white bread and press commence.
3. Versus Loafing It by means of DAK","url":"https://recipe.bluelayer.org/recipe/6346/hawaiian-coconut-bread"},{"id":"6345","title":"Granola Bread","ingredients":"• 1 package Yeast
• 1 1/2 tsp Sugar
• 3/4 cup Entire wheat flour
• 3/4 cup Hot water
• 2 cup Bread flour
• 1/2 cup Buttermilk
• 1 cup Granola; grind finely inside of
• 2 tbsp Cute butter; hot
• -mixer
• 2 tbsp Honey
• 3/4 tsp Salt
• 1 Egg","directions":"1. Cover all elements, decide on white bread and drive start off. Towards Loafing It as a result of DAK","url":"https://recipe.bluelayer.org/recipe/6345/granola-bread"},{"id":"6344","title":"Golden Raisin Bread","ingredients":"• 1 package Yeast
• 2 tbsp Smallooth butter
• 2 cup Bread flour
• 3/4 cup Golden raisins
• 1 cup Full wheat flour
• 1/4 tsp Floor ginger
• 1/4 cup Wheat germ
• 1/2 tsp Cinnamon
• 1/4 cup Brown sugar
• 1 1/2 cup Heat water
• 1 tsp Salt","directions":"1. Put all the componentsp inside the pan in just the get listed, decide on white bread and drive start off.
2. Observe: A lovable, choice variation of raisin bread Towards Loafing It as a result of DAK","url":"https://recipe.bluelayer.org/recipe/6344/golden-raisin-bread"},{"id":"6343","title":"Golden Egg Bread","ingredients":"• 1 package Yeast
• 6 tbsp Vegetable or corn oil
• 3 cup Bread flour
• 1 1/2 tsp Salt
• 4 tbsp Sugar
• 3/4 cup Hot water
• 2 Eggs; area temperature","directions":"1. Mix all substances in just the pan inside of the invest in listed, decide on white bread and force get started.
2. Notice from DAK: Best for sandwiches. It rises tall and cutsp completely. In opput to Loafing It as a result of DAK","url":"https://recipe.bluelayer.org/recipe/6343/golden-egg-bread"},{"id":"6342","title":"French Bread # 2","ingredients":"• 1 package Yeast
• 1 tsp Sugar
• 2 cup Bread flour
• 1 tsp Gentle butter
• 1 tsp Salt
• 1 cup Additionally 1 Tbsp. hot water","directions":"1. Put all substances inside of interior pot, choose \"French\" bread and drive start out. In opput to Loafing It through DAK","url":"https://recipe.bluelayer.org/recipe/6342/french-bread-2"},{"id":"6341","title":"French Bread # 1","ingredients":"• 1 package Yeast
• 2 tbsp Butter (adorable offers the highest
• 3 cup Bread flour
• -(reputable style)
• 2 tbsp Sugar
• 1 cup Fewer 1 Tbsp. incredibly hot water
• 1 tsp Salt
• 2 Stiffly beaten egg whites
• Whip the whites until finally rigid and mounted apart.","directions":"1. Place the very first 6 substances in just the pan, pick \"French\" bread and thrust commence. As soon as all elementsp are wet, dump inside the egg whites.
2. Be aware: If you make your mind up, evenly brush the coolest with a mix of 1 Tbsp. water, sprint salt and 1/4 tsp.
3. cornstarch immediately after the 2nd mixing is around, and sprinkle with sesame or poppy seeds. In opput to Loafing It by way of DAK","url":"https://recipe.bluelayer.org/recipe/6341/french-bread-1"},{"id":"6340","title":"Eileen's Corn-chillies-cheese Bread","ingredients":"• 1 package Yeast
• 1/2 cup Cheddar cheese, shredded
• 3 cup Bread flour 1
• Egg
• 3/4 cup Yellow cornmeal
• 1 tbsp Delicate butter
• 1/2 cup Full kernel canned corn;
• 1/2 tsp Salt
• -exhausted
• 2 tsp Sugar
• 1 tbsp Canned Ortega chillies;
• 1 1/4 cup Hot water
• -cutped","directions":"1. Put all componentsp into pan, pick out white bread, and press start off. Towards Loafing It via DAK","url":"https://recipe.bluelayer.org/recipe/6340/eileens-corn-chillies-cheese-bread"},{"id":"6339","title":"Simple Wheat And Honey Bread","ingredients":"• 1 package Yeast
• 2 tbsp Honey
• 3/4 cup Complete wheat flour
• 2 tbsp Butter; at place temperature
• 2 1/2 cup Bread flour
• 1 Egg; at space temperature
• 1 tsp Salt
• 1 cup As well as 1 Tbsp. heat water","directions":"1. Put all elementsp in just pan, pick out white bread and press get started. In opput to Loafing It via DAK","url":"https://recipe.bluelayer.org/recipe/6339/simple-wheat-and-honey-bread"},{"id":"6338","title":"Chocolate Chip Bread","ingredients":"• 1 package Yeast
• 4 tbsp Smallooth butter
• 3 cup Bread flour 1
• Egg
• 2 tbsp Brown sugar
• 1 cup Hot milk
• 2 tbsp White sugar
• 1/4 cup Water
• 1 tsp Salt
• 1 cup Chocolate chips
• 1 tsp Cinnamon","directions":"1. Put the to start with 10 componentsp into the pan, decide on white bread and drive begin. Although the Auto Bakery \"beeps\" 5 minutes versus the conclude of the minute mixing, include the chocolate chips.
2. Be aware: The chips are inclined to just take a minor effectively carried out, as a result convert the darkness deal with a little bit from mild.
3. This bread includes a cake-which include texture. Web page 93 Against Loafing It as a result of DAK","url":"https://recipe.bluelayer.org/recipe/6338/chocolate-chip-bread"},{"id":"6337","title":"Cheddar Cheese Bread","ingredients":"• 1 package Yeast
• 2 tbsp Sugar
• 3 cup Bread flour
• 1 1/4 cup Hot water
• 1/4 cup Nonfat dry milk
• 1 1/2 cup Grated sharp cheddar; (6 oz)
• 1 tbsp Comfortable butter
• -at area temperature
• 1 tsp Salt","directions":"1. Put all componentsp into the pan, opint for white bread, and drive start out. Towards Loafing It through DAK","url":"https://recipe.bluelayer.org/recipe/6337/cheddar-cheese-bread"},{"id":"6336","title":"Blueberry Bread","ingredients":"• 1 package Yeast
• 1 can Blueberries (16-1/2 oz);properly
• 3 cup Bread flour
• -worn out, e-book liquid
• 1/2 tsp Salt
• 1/4 cup Saved juice
• 2 tbsp Sugar
• 1/4 cup Water; almost
• 1 tbsp Butter or margerine","directions":"1. Cover all dry substances into pan. Put very well exhausted berries into a 2-cup measuring cup, add 1/4 cup juice and sufficient water to equivalent 1-1/3 cups (we uncovered it to be 1/4 cup water) Decide on white bread and drive start off.
2. Against Loafing It as a result of DAK","url":"https://recipe.bluelayer.org/recipe/6336/blueberry-bread"},{"id":"6335","title":"Banana Wheat Bread","ingredients":"• 1 package Yeast
• 1/4 cup Honey
• 1 1/2 cup Bread flour
• 1/4 cup Heat water
• 1 1/2 cup Wheat flour
• 1 Egg
• 1/2 tsp Salt
• 1/4 cup Oil
• 2 Medium ripe bananas; sliced
• 1/2 tsp Vanilla
• -instantly into pan
• 1 tsp Poppy seeds;(optional)
• Web page 92","directions":"1. Add componentsp into the pan inside the get listed, opint for white bread, and force start out. Against Loafing It by way of DAK","url":"https://recipe.bluelayer.org/recipe/6335/banana-wheat-bread"},{"id":"6334","title":"Applesauce Bread","ingredients":"• 1 package Yeast
• 1/2 tsp Cinnamon
• 2 1/4 cup Bread flour
• 1 pn Nutmeg
• 3/4 cup Wheat flour
• 2/3 cup Hot applesauce
• 1/2 tsp Salt
• 1/2 cup Hot applejuice
• 4 tbsp White sugar
• 1/2 cup Grated fresh new apple","directions":"1. Put all elementsp into the pan, choose white bread, and thrust start out. Versus Loafing It through DAK","url":"https://recipe.bluelayer.org/recipe/6334/applesauce-bread"},{"id":"6333","title":"Anadama Bread","ingredients":"• 1 package Yeast
• 1/3 cup Molasses
• 3 1/2 cup Bread flour
• 1 tsp Salt
• 1/3 cup Yellow cornmeal
• 2 tsp Butter
• 1 1/2 cup Boiling water","directions":"1. Place cornmeal into a bowl. Closely pour boiling water into cornmeal, stirring to create certainly it is delicate.
2. Allow stand for above 30 minutes. Stir in just molasses, salt and butter. Desired place yeast into the B/M pan, bread flour, then cornmeal mix.
3. Opint for white bread and drive start off. Be aware: An early American recipe. This contains grow to be a beloved inside a cool number of residences.
4. Towards Loafing It through DAK","url":"https://recipe.bluelayer.org/recipe/6333/anadama-bread"},{"id":"6332","title":"Buttermilk Cheese Bread","ingredients":"• 1 package Yeast
• 1 tbsp Sugar
• 3 cup Bread flour
• 1 cup Buttermilk; area temperature
• 1 tsp Baking powder
• 1/4 cup Incredibly hot water
• 1 tsp Salt
• 1 cup Grated sharp cheddar cheese","directions":"1. Pour inside all substances in just the get listed. Pick white bread and drive commence. In opput to Loafing It as a result of DAK.","url":"https://recipe.bluelayer.org/recipe/6332/buttermilk-cheese-bread"},{"id":"6331","title":"California Dip Bread","ingredients":"• 1 package Yeast
• 1/4 tsp Baking soda
• 3 1/3 cup Flour
• 1 Egg; place temperature
• 3/4 cup Cottage cheese
• 1 1/2 tbsp Butter
• 3/4 cup Bitter cream
• 1/4 cup Water
• 3 tbsp Sugar
• 1 package Lipton's onion soup mix","directions":"1. Location the 1st 4 componentsp into the pan. A little bit hot the upcoming 6 substances and pour into pan.
2. Choose white bread and thrust commence. Take note: Variety the quantity of soup mix to in good shape your flavor.
3. Towards Loafing It by way of DAK","url":"https://recipe.bluelayer.org/recipe/6331/california-dip-bread"},{"id":"6330","title":"Bloody Mary Bread","ingredients":"• 1 package Yeast
• 6 oz Can of spicy V-8 juice; at
• 3 cup Bread flour
• -space temperature
• 1 tsp Salt
• 1 tbsp Vodka
• 1 tbsp Sugar
• 1 tbsp Water
• 1 tbsp Gentle butter
• 1 Egg","directions":"1. Location all elementsp into pan, decide on white bread and press get started. Serve with a stalk of celery.
2. Against Loafing It via DAK","url":"https://recipe.bluelayer.org/recipe/6330/bloody-mary-bread"},{"id":"6329","title":"Beer Cheese Bread","ingredients":"• 1 package Yeast
• 10 oz Beer; at area temperature
• 3 cup Bread flour
• 4 oz Processed American cheese
• 1 tbsp Sugar
• -(2 slices)
• 1 1/2 tsp Salt
• 4 oz Jack cheese; or any other
• 1 tbsp Butter
• -(cut in 1/4\" cubes)","directions":"1. Hot beer and American cheese higher than lower warm on ultimate of stove or inside microwave. Cheese doesn't need to have to soften thoroughly.
2. Stir. Add all componentsp listed, opint for white bread and drive begin. Against Loafing It through DAK","url":"https://recipe.bluelayer.org/recipe/6329/beer-cheese-bread"},{"id":"6328","title":"Legitimate Chocolate Bread","ingredients":"• 1 package Yeast
• 1 Egg; unbeaten
• 3 cup Bread flour
• 1/4 cup Tender butter, or margerine
• 1/2 cup Sugar
• 1/2 tsp Vanilla
• 1/4 cup Unsweetened cocoa
• 1 cup Hot milk","directions":"1. Add all elementsp inside of the buy served, opint for whiter bread, and press begin. Towards Loafing It via DAK","url":"https://recipe.bluelayer.org/recipe/6328/legitimate-chocolate-bread"},{"id":"6327","title":"Potato Loaf Bread","ingredients":"• 1 package Yeast
• 2 1/2 tsp Lovable butter
• 3 cup Bread flour
• 2 tbsp Prompint mashed potato flakes
• 1 tbsp Sugar
• 1 cup Very hot milk
• 1 1/2 tsp Salt","directions":"1. Put the very first 5 componentsp into the pan. Sprinlke the potato flakes above the hot milk and stir.
2. Allow for awesome a little. Add milk, pick white bread, and drive get started. Against Loafing It by means of DAK","url":"https://recipe.bluelayer.org/recipe/6327/potato-loaf-bread"},{"id":"6326","title":"Diet regime Ceremony Bread","ingredients":"• 1 package Yeast
• 1 1/4 cup Diet program ceremony soda, or Club soda
• 3 cup Bread flour
• -at space temperature","directions":"1. Place all elementsp into pan, opint for white bread, and drive get started. Versus Loafing It by means of DAK","url":"https://recipe.bluelayer.org/recipe/6326/diet-regime-ceremony-bread"},{"id":"6325","title":"Drew's Well known Onion Dill Bread","ingredients":"• 1 package Yeast
• 1 1/2 tsp Salt
• 3 1/3 cup Flour
• 1 Egg; unbeaten, house temp
• 1/4 tsp Baking soda
• 1/4 cup Water
• 3 tbsp Minced dried onion
• 3/4 cup Cottage cheese
• 2 tbsp Entire dill seed
• 3/4 cup Bitter cream
• 1 1/2 tbsp Butter
• 3 tbsp Sugar
• Web page 89","directions":"1. Level dry substances and egg into internal pan. Very hot subsequent fixed of components, add, pick white bread, and press get started.
2. Lightly brush the ultimate with a minor melted butter at baking season if you motivation. In opput to Loafing It via DAK","url":"https://recipe.bluelayer.org/recipe/6325/drews-well-known-onion-dill-bread"},{"id":"6324","title":"Pumpernickel Bread","ingredients":"• 1 1/2 package Yeast
• 1 1/2 tsp Salt
• 2 cup Rye flour
• 1 tbsp Unsweetened cocoa
• 1/2 cup Unprocessed full-bran
• 3 tbsp Molasses
• -cereal
• 1 tbsp Vegetable oil
• 1 3/4 cup Bread flour
• 1 1/4 cup Very hot water
• 2 tsp Caraway seed","directions":"1. Cover all elementsp in the get listed, choose white bread and force start out. Versus Loafing It by means of DAK","url":"https://recipe.bluelayer.org/recipe/6324/pumpernickel-bread"},{"id":"6323","title":"Lemon Bread","ingredients":"• 1 package Yeast
• 3/4 cup Milk; scalded
• 3 cup Bread flour 1
• Egg + 1 yolk; space temp.
• 1/4 cup Sugar
• 1/4 tsp Lemon extract
• 1/2 tsp Salt
• 2 tsp Dried or recently grated
• 1/4 cup Butter; house temperature
• -lemon peel","directions":"1. House all componentsp into breadmaker pan in just the get over, pick out white bread and press start out.
2. Versus Loafing It via DAK","url":"https://recipe.bluelayer.org/recipe/6323/lemon-bread"},{"id":"6321","title":"BOBOLI CRUST","ingredients":"• 2 1/2 cup BREAD flour
• 2 small Cloves garlic; thinly sliced
• 1/2 tsp -Salt
• 2 tbsp Rosemary*
• 3/4 tsp Busy dry yeast
• 3 tbsp Bertolli Mild olive oil
• 1 cup -Hot water","directions":"1. Preheat oven to 400 degrees. Add flour, salt, yeast and water inside bowl. Mix very well, switch out on to floured seem.
2. Knead properly, regarding 15 minutes. Put in just lightly greased bowl, not buttered, cover with a moist material and allow for add for 1-1/2 several hours (until finally doubled in just vast majority).
3. Turn dough out, punch down and knead for 5 minutes or consequently. Return to bowl and allow for add till doubled inside of the vast majority.
4. Punch down and convert out on lightly floured board. Roll and push out to concerning 1/2 inch thickness.
5. This recipe would make over 1-12 inchers-consequently you can decide no matter whether to double or cover from the recipe.
6. Rub seem of baking (cookie) sheet with oil and move the dough spherical to the sheet. Create lotsp of indentations with the fact of a knife in just the dough and include garlicup slices and rosemary into indentations.Rub olive oil (pour) on to look and carefully tender earlier mentioned the show up.
7. Salt and pepper look Evenly. Bake 10-12 minutes or until particularly golden. Remove from oven and Get OUT THE GARLIC SLIVERS!
8. You can presently supreme the crust, freeze it, take in it the direction it is, smallille at it (YOU DID IT!) Try to remember, the moment you coolest it the crust is alread 2/3 baked and will need to have just just more than enough season as a result that the cheeses, and so forth.
9. are bubbly. Formatted for MM by means of Norma Wrenn npxr56b","url":"https://recipe.bluelayer.org/recipe/6321/boboli-crust"},{"id":"6319","title":"STRAWBERRY-ORANGE MUFFINS Classes: Muffins, Culmination, Breads, Nw","ingredients":"• 2 1/4 cup All-rationale flour
• 1 Egg
• 2 tsp Baking powder
• 1 tbsp Finely grated orange zest
• 1 tsp Baking soda
• 1 cup New strawberries; thinly
• 1/2 tsp Salt
• -sliced 1/8\"; pat dry
• 3/4 cup Sugar
• -amongst paper towels to
• 1/2 cup Milk
• -preserve juices from coloring
• 1/2 cup Bitter cream
• -the batter
• 1/3 cup Vegetable oil
• 1/3 cup Strawberry jam","directions":"1. Preheat an oven to 400~. Butter classicup muffin tins. In just a massive bowl stir and throw with each other the flour, baking powder, baking soda and salt.
2. Mounted apart. Inside of a medium bowl whisk alongside one another the sugar, milk, bitter cream, oil, egg and orange zest until finally mixed; stir inside the strawberries.
3. Add to the put together dry componentsp and stir just just till combined. Place a spoonful of batter inside of every published muffin cup.
4. Ultimate each and every with a scant teaspoon of strawberry jam. Spoon the becoming batter higher than the jam, filling every cup over 2-thirds finish.
5. Bake until a toothpick added in just the heart of the muffin will come out fresh new, 15-18 minutes. Awesome in just the tins for 5 minutes, then remove.
6. Will make concerning 16 classicup muffins. Useful resource: Muffins & Easy Breads Williams-Sonoma Kitchen area Library","url":"https://recipe.bluelayer.org/recipe/6319/strawberry-orange-muffins-classes-muffins-culmination-breads-nw"},{"id":"6317","title":"Apple Breakfast Bread","ingredients":"• 2 cup Flour 3
• Apples
• 1 tsp Salt
• 4 tsp Baking powder
• 2 tbsp Brown sugar
• 4 tbsp Shortening
• 3/4 cup Milk
• 2 cup Cutped raisins
• 1 tsp Cinnamon
• 1 Egg, nicely beaten
• 2 tbsp Melted butter or butter
• 2 tbsp Brown sugar
• -choice","directions":"1. Sift flour, evaluate, and sift with baking powder, salt, and sugar. Lower in shortening and include raisins.
2. Cover adequate milk to which egg contains been supplemental to create a rigid dough. Combine adequately.
3. Pour into perfectly-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and main apples and reduce inside slender slices.
4. Prepare inside of rows inside the dough, making it possible for edges to overlap. Brush Web page 86 apples with even further melted butter and sprinkle with cinnamon and brown sugar which comprise been combined alongside one another.
5. Bake inside mild oven (400°F) 20 minutes or until apples are gentle. 9 servings. 1941 Pat Empson 05/24 11:11 am Foodstuff AND WINE BB Subject matter: Foods Computer software Period: 05/24 11:25 AM TO: PAT EMPSON (PFXX29A) Against: PAT EMPSON (PFXX29A) Place: MM-Much more APPLES","url":"https://recipe.bluelayer.org/recipe/6317/apple-breakfast-bread"},{"id":"6316","title":"Sourdough Apple Sorcery","ingredients":"• 3/4 cup White flour
• 1/2 tsp Floor cinnamon
• 3/4 cup Full wheat flour
• Egg
• 2/3 cup Lightly toasted wheat germ
• 1/2 cup Brown sugar
• 1/2 tsp Salt
• 1/2 cup Safflower oil
• 1/2 tsp Baking soda
• 1 cup Sourdough rookie, house temp
• 1 tsp Baking powder
• 1 cup Unsweetened thick applesauce","directions":"1. Mix flours, wheat germ, salt, baking soda, baking powder and cinnamon and blen very well. In large bowl, overcome egg lightly and mix inside sugar and oil.
2. Combine in just rookie and applesauce and mixture very well. Add mix and stir just until eventually dry componentsp are moistened.
3. Spoon into 4 written ** #4 loaf pans and bake in oven preheated to 350 for 50 mins or until eventually bread exams completed.
4. Amazing on twine rack 10 mins, turn out, turn specifically aspect up, remove waxed paper and cool. **To hold straightforward breads in opput to sticking to pan, line pan with strip of waxed paper; oil pan, Space paper in pan invert paper as a result that batter is on oiled show up.
5. Pat Empson 05/20 08:16 pm Food items AND WINE BB Subject matter: Foods Application Year: 05/20 8:30 PM TO: PAT EMPSON (PFXX29A) Versus: PAT EMPSON (PFXX29A) Make a difference: MM-Much more APPLES","url":"https://recipe.bluelayer.org/recipe/6316/sourdough-apple-sorcery"},{"id":"6315","title":"Walnut Apple Bread","ingredients":"• 1 1/2 cup All-motive flour, sifted
• 1 1/2 cup Wheat cereal flakes, beaten
• 2 tsp Baking powder
• 1 cup Walnuts, coarsely cutped
• 1/2 tsp Baking soda
• 1/4 cup Apple, cutped
• 1/2 tsp Salt
• 1 Egg, marginally beaten
• 1 tsp Cinnamon
• 1/4 cup Brown sugar, firmly packed
• 1/4 tsp Nutmeg
• 2 tsp Vegetable oil
• 1/8 tsp Allspice
• 1 1/2 cup Buttermilk, lowfat","directions":"1. Grease or spray 9x5x3 inside. loaf pan. Preheat oven to 350°F. Mix and sift flour, baking powder, baking soda, salt and spices into bowl.
2. Stir in just cereal, walnutsp and apple. Mix egg, brown sugar, buttermilk and oil; add to dry mix. Stir just just plenty of to moisten dry substances.
3. Do not overcome. Spoon into pan. Bake at 350°F one hour or until finally toothpick added into heart will come out refreshing.
4. Produces 1 loaf. Pat Empson 05/20 08:11 pm Foodstuff AND WINE BB Subject matter: Foodstuff Software program Year: 05/20 8:30 PM TO: PAT EMPSON (PFXX29A) In opput to: PAT EMPSON (PFXX29A) Make a difference: MM-Far more APPLES","url":"https://recipe.bluelayer.org/recipe/6315/walnut-apple-bread"},{"id":"6314","title":"Ange's Apple Bread","ingredients":"• 2 cup Sugar
• 1 tsp Baking soda
• 1 cup Oil
• 1 tsp Cinnamon
• 3 Eggs
• 2 tsp Vanilla extract
• 3 cup All rationale flour
• 2 cup Cutped peeled apples
• 1 tsp Salt
• 1 cup Outrageous","directions":"1. Grease 2 loaf pans. In a substantial bowl beat alongside one another the sugar, oil and eggs. In just a individual bowl sift with each other the flour, slt, baking soda, and cinnamon.
2. Add the dry substances to the sugar mix. Add the vanilla, apples, and ridiculous. Pour the batter into the composed pans.
3. Bake inside of a 325°F above for 1 hour. Pat Empson 05/20 08:10 pm Foodstuff AND WINE BB Subject matter: Foods Computer software Year: 05/20 8:20 PM TO: PAT EMPSON (PFXX29A) Towards: PAT EMPSON (PFXX29A) Make a difference: MM-Even more APPLES","url":"https://recipe.bluelayer.org/recipe/6314/anges-apple-bread"},{"id":"6313","title":"Apple Bread","ingredients":"• 4 cup Apples, sliced
• 2 large Eggs
• 1 cup Butter
• 2 tsp Cinnamon
• 2 cup Sugar
• 1/2 cup Hazelnuts, cutped
• 2 cup Flour, pastry","directions":"1. Main and peel apples prior to reducing. Soften butter. Preheat oven to 350. Combine all elementsp collectively in just enormous do the job bowl.
2. Pour batter into greased 9\"x5\" bread pan. Bake one hour. Pat Empson 05/20 08:09 pm Foodstuff AND WINE BB Subject matter: Food items Application Period: 05/20 8:19 PM TO: PAT EMPSON (PFXX29A) In opput to: PAT EMPSON (PFXX29A) Place: MM-Far more APPLES","url":"https://recipe.bluelayer.org/recipe/6313/apple-bread"},{"id":"6312","title":"Apple Bread #2","ingredients":"• 1/2 cup Butter
• 1 tbsp Butter (melted)
• 2 cup Peeled, diced,apples
• 2 tbsp Buttermilk
• 1 cup Sugar
• 1/4 cup Packed brown sugar
• 1/2 cup Cutped walnuts
• 2 cup All rationale flour
• 2 Eggs
• 1/4 tsp Cinnamon
• 1/2 cup Raisins
• 1 tsp Vanilla
• 1 tsp Baking soda","directions":"1. Cream butter, gradually introducing sugar, fight until finally light-weight and fluffy. Add eggs, one at a year, conquering effectively just after just about every addition.
2. Dissolve baking soda in just buttermilk, add to batter, mixing effectively. Stir inside flour. Add vanilla and stir Website page 84 properly.
3. Stir in just apples, walnutsp and raisins. Spoon into 2 greased and floured loaf pans. Drizzle melted butter about loaves.
4. Mix brown sugar and cinnamon, sprinkle about loaves. Bake at 350 for about 40 to 45 min. Cool in just pan for 5 minutes and then amazing extensively on rack.
5. Pat Empson 05/20 08:11 pm Food items AND WINE BB Subject: Food items Program Year: 05/20 8:19 PM TO: PAT EMPSON (PFXX29A) In opput to: PAT EMPSON (PFXX29A) Place: MM-Extra APPLES","url":"https://recipe.bluelayer.org/recipe/6312/apple-bread-2"},{"id":"6308","title":"Apple Pancakes II Types: Breads, Apples","ingredients":"• 1 cup Flour
• 1/2 cup Milk
• 1/4 tsp Salt
• 1 Egg; beaten
• 1 1/2 tsp Baking powder
• 1/2 tsp Vanilla
• 1 tbsp Butter; melted
• 1 1/4 cup Applesauce","directions":"1. Sift flour, salt and baking powder. Mix butter, milk and egg. Stir into flour. Cover vanilla and applesauce.
2. Combat properly. Spoon batter on to a very hot, nicely greased griddle, letting sufficient batter to create 4 \" cakes.
3. Each time edges are lightly browned, transform and cook on minute aspect. Serve warm with maple syrup or apple jelly and a lot of butter.
4. Pat Empson 05/21 07:28 am Food items AND WINE BB Place: Foods Software program Season: 05/21 7:40 AM TO: PAT EMPSON (PFXX29A) In opput to: PAT EMPSON (PFXX29A) Make a difference: MM-Far more APPLES","url":"https://recipe.bluelayer.org/recipe/6308/apple-pancakes-ii-types-breads-apples"},{"id":"6307","title":"Apple Banana Bread","ingredients":"• 1/2 cup Butter, softened
• 2 cup Flour
• 1/2 cup Brown Sugar
• 1 tsp Baking Powder
• 1/2 cup Granulated Sugar
• 1 tsp Baking Soda
• 2 Eggs
• 1/2 tsp Cinnamon
• 3 tbsp Bitter Cream
• 2 Apples, cored and cutped
• 1 Banana, mashed
• 1/2 cup Cutped Walnuts
• 1 tsp Vanilla","directions":"1. Preheat oven to 350 deg F. Cream butter and sugars, and fight in just eggs. Stir in just bitter cream, banana and vanilla.
2. Inside independent bowl, add flour, baking powder, soda and cinnamon. Slowly and gradually include to butter mix.
3. Carefully stir inside of apples and outrageous. Spoon into greased bread pan and bake 1 hour. Pat Empson 05/21 07:25 am Food items AND WINE BB Matter: Foods Computer software Period: 05/21 7:34 AM Website page 82 TO: PAT EMPSON (PFXX29A) In opput to: PAT EMPSON (PFXX29A) Matter: MM-Extra APPLES","url":"https://recipe.bluelayer.org/recipe/6307/apple-banana-bread"},{"id":"6306","title":"Apple Butter Bread","ingredients":"• 1 1/2 cup Flour
• 1 Egg
• 2 tbsp Flour
• 4 tbsp Melted butter
• 2 tbsp Baking powder
• 1/2 cup Apple butter
• 1/2 cup Brown sugar
• 1/4 cup Milk
• 1 tsp Cinnamon
• 1/4 cup Apple cider
• 1/2 tsp Nutmeg
• 1/2 cup White raisins,wet in just
• 1/2 tsp Salt
• 2 tbsp Orange juice","directions":"1. Preheat oven to 350°F. In just major bowl, combine flour, baking powder, sugar, spices and salt. Deliver a nicely in middle and add egg, butter, apple butter, milk and cider.
2. Mixture instantly. Add fatigued raisins. Pour into greased loaf pan. Bake for 45 minutes. Pat Empson 05/21 07:25 am Foodstuff AND WINE BB Subject matter: Foodstuff Application Period: 05/21 7:34 AM TO: PAT EMPSON (PFXX29A) In opput to: PAT EMPSON (PFXX29A) Place: MM-Excess APPLES","url":"https://recipe.bluelayer.org/recipe/6306/apple-butter-bread"},{"id":"6302","title":"3 Cheese Bread","ingredients":"• 3/4 cup Water
• 1/2 cup Shredded Swiss Cheese
• 3 cup Bread Flour
• 1/3 cup Creamed Cottage Cheese
• 2 tbsp Sugar
• 3 tbsp Grated Parmesan Cheese
• 1 1/2 tsp Salt
• 2 tsp Every month Chaoticup Yeast
• 2 tbsp Margarine or Oil","directions":"1. Space ingrediantsp in just bread pan in just the purchase prompint by means of the brand name. Have on't seek the services of the delayed timer cycle for the reason that the cheese may well destroy.
2. Bake on gentle crust. Notice: Thanks the differing dampness information of cheese, you could possibly will need to monitor the dough ball to Compute if it is much too soaked or as well dry.","url":"https://recipe.bluelayer.org/recipe/6302/3-cheese-bread"},{"id":"6301","title":"SOURDOUGH Beginner AND BREAD","ingredients":"• -MARY GEORGE (GVJN88B)
• 2 cup Skim milk
• 2 cup Bread flour
• 1 Pk Yeast
• Place milk inside of a glass container and let to stand at space temperature for
• 24 hrs. Stir inside flour and yeast. Depart found out inside of a heat Place for 2-5 times, dependent on how prolonged it requires it to bubble and bitter. If it commences to dry out, stir in ample tepid water to deliver it again to the primary regularity. When it contains a very good bitter aroma and is comprehensive of bubbles, it is prepared to seek the services of. Check out to hold concerning 1 and 1/2 cups of rookie. Each individual year component of the newbie is utilized,","directions":"1. replenish with a mix of equivalent elementsp milk and flour. Go away at house temperature quite a few hrs or right away, or till it commences to fill with bubbles.
2. Then include and keep inside of fridge. Newbie is cool if applied at minimal after a 7 days. If novice isn't, utilized for 2 or 3 months, spoon out and discard over fifty percent and replenish as stated.
3. Served focus, a beginner turns into a lot more flavorful with age. Novice can be frozen if it is not to be employed for lotsp of months.
4. This will sluggish down yeast phase and need to be remaining at house temperature for 24 hrs once thawing.
5. Sourdough Bread: 2/3 cup skim milk 1 cup sourdough newbie 3 cups bread flour 2 Tbs.sugar 2 tsp. lite salt 1 & 1/2 tsp.
6. yeast 2 Tbs. liquid Butter Buds Mix about correctly (making use of 50 % of the flour) and allow for stand found out to ferment right away in just a incredibly hot stage.
7. Subsequent early morning, following the mix includes risen and fallen, stir down any crust that could contain fashioned.
8. Cover the rest of the flour. Although diligently mixed, turn out on to a board covered with a very little flour as a result it gained't adhere.
9. Condition dough into 2 loaves, put into bread pans, brush evenly with liquid Butter Buds, and allow add included until approximately doubled in sizing.
10. Bake in a pre-heated 400°F. oven 45-50 minutes. Take note: This recipe functions Perfect inside a bread system.
11. Merely put all of the substances in just the unit, introducing the dry elementsp to start with. Yields: 2 loaves (24 slices) For each reduce Bodyweight: 0.21g Energy: 96 Cholesterol:0.42 mg Carbohydrate:19.7g Protein:2.89g Sodium:10.3mg This was taken from Pam Mycoskie's e book BUTTER BUSTERS I would very suggest this e-book to everyone who is looking at their fat and who is on a center diet regime.","url":"https://recipe.bluelayer.org/recipe/6301/sourdough-beginner-and-bread"},{"id":"6300","title":"Pizza","ingredients":"• 2 1/4 cup Bread flour
• TOPPINGS:
• 1 tsp Salt
• 2/3 cup Pizza sauce (10 oz)
• 1 1/2 tsp Vegetable oil
• 2 cup Mozzarella cheese (8 oz)
• 3/4 cup Water
• Garnishes of your selection
• 1 tsp Dry yeast","directions":"1. 1. Put to start with 3 substances in the bread pan. Add water. Conclude cover and Place dry yeast into the yeast holder.
2. Pick: Straightforward DOUGH Manner. Thrust begin. (Breadmaker completes the easy dough manner 2 several hours and 25 minutes afterwards) 2.
3. Divide the dough into 4 equivalent quantities. Roll every single element into a ball. 3. Desired place on a lightly floured seem.
4. Deal with with a plasticup wrap and rest for 20 minutes. 4. Roll out each individual ball into a flat circle.
5. 5. Place on a greased baking pan. Prick the look with a fork. 6. Brush with 2 tablespoons pizza sauce.
6. Sprinkle mozzarella cheese on final. Garnish with substances of your decision. 7. Bake inside of 500 deg.
7. oven for 12 to 15 minutes or till componentsp are cooked and the dough is crisp and marginally brown.
8. Foods AND WINE BB Matter: Foods Software package Year: 06/20 2:12 AM TO: RUTH BURKHARDT (KKBG35A) In opput to: RUTH BURKHARDT (KKBG35A) Make any difference: R-MM PIZZA MEGA","url":"https://recipe.bluelayer.org/recipe/6300/pizza"},{"id":"6299","title":"CARAWAY RYE *** XXMX58B Types: Breads, Breadmaker, Jewish","ingredients":"• 1 cup Flour; improved for bread flo
• 1 tbsp Caraway seeds
• 1 cup Flour; all reason
• 1 tbsp Butter
• 1/2 cup Rye flour
• 1 cup Heat water
• 3/4 tsp Salt
• 1 1/4 tsp Yeast","directions":"1. Cover inside of the invest in expected for your BM It is on the lovable facet. Re- ally our most loved.
2. Versus: JOYCE ALENSKIS (XMXX58B)","url":"https://recipe.bluelayer.org/recipe/6299/caraway-rye-xxmx58b-types-breads-breadmaker-jewish"},{"id":"6298","title":"ALASKA SOUREST DOUGH","ingredients":"• 1 package Yeast
• 1 tbsp Vinegar
• 2 1/4 cup Incredibly hot water
• 1 tsp Salt
• 2 tbsp Sugar
• 2 cup Bread flour
• 1","directions":"1. Disolve yeast inside of 1/4 cup very hot water. Add sugar vinegar,salt,all cause flour. Add being water till a creamy batter is fashioned.
2. Area in just a glass bowl,include and allow for sit till it commences to ferment. Around 3 times. It will get on a strong boozy scent.
3. Stir back until eventually creamy and evaluate out what is named for inside the recipe.Replenish novice with equivalent degrees of flour and water.
4. Retailer in the refrigerator and serve to space temp in advance of taking. It claims to allow to ferment for one 7 days among makes use of nevertheless I wear't.I do allow for it sit out right away at the time I feed it.
5. This rookie took about 1 1/2 weeks to develop into extremely bitter.","url":"https://recipe.bluelayer.org/recipe/6298/alaska-sourest-dough"},{"id":"6297","title":"SOURDOUGH RYE Beginner Groups: Breads, Sourdough, Novice","ingredients":"• NFXS18B
• 1 1/2 cup Lukewarm water
• 2 cup Rye flour
• Onion lower optional
• 1 tbsp Yeast","directions":"1. In just a glass or ceramicup bowl, or jar that contains been scalded, add flour and yeast, add water and add effectively.
2. Add onion lower, deal with with platicup wrap and pierce plasticup with fork to launch gases. Put in a very hot, draft-absolutely free place, at an even 85°F for 3 times.; stir lotsp of situations each day.
3. Remove onion lower and refrigerate until well prepared to employ. Onion impartsp a powerful taste and this newbie can just be made use of with appropriate rye recipes; rye novice devoid of onion can be utilized inside of any rye sourdough recipe.
4. To replenish, constantly hire rye flour. If beginner does not look bubbly once replenishing and reputation 12 several hours, sprinkle 1 t yeast around and stir in very well.
5. Together with full wheat beginner, you may well include to software for a longer time developing instances for dough designed with this one.
6. ~----Gaye aka Noodnick09/29 10:18 pm... Foodstuff AND WINE CLUB Matter: Food items Program Year: 09/30 9:04 AM TO: ALL Towards: GAYE LEVY (DTXT63A) Place: R-MM LOTSA SOURDO!","url":"https://recipe.bluelayer.org/recipe/6297/sourdough-rye-beginner-groups-breads-sourdough-novice"},{"id":"6296","title":"Very simple SOURDOUGH Rookie Groups: Breads, Sourdough, Rookie","ingredients":"• NFXS18B
• 3/4 cup Milk
• 1 tsp Hecticup dry yeast
• 1 cup Flour *
• 1/4 cup Heat water","directions":"1. Dissolve yeast in just hot water in just 3-quart glass bowl. Stir in milk. Stir in just flour little by little.
2. Fight until finally smallooht. Cover with towel; allow stand in very hot, draft-cost-free put till newbie commences to ferment, over 24 hours.
3. (bubbles will seem on show up of novice) If newbie includes not started off fermentation soon after 24 hr, discard and get started yet again.
4. If fermentation is made up of started, stir nicely; deal with tightly with plasticup wrap and return to heat, draft-free of charge spot.
5. Allow stand until foamy, 2-3 times. Though beginner adds turn out to be foamy, stir perfectly; pour into 1-quart crock or glass jar with tighlty fitting deal with.
6. Keep inside frig. Rookie is well prepared to employ the service of each time a apparent liquid consistsp of risen to coolest.
7. Stir right before working with. Employ the service of 1 cup rookie inside of recipe; book becoming newbie.
8. Cover 3/4 cup milk and 3/4 cup flour to reserved novice. Retail store covered at house temp until eventually bubbles search, over 12 several hours, refrigerate.
9. Employ the service of novice persistently, each 7 days to 10 times. If the volume of the breads you bake commences to reduce, dissolve 1 t yeast in just 1/4 cup heat water.
10. Stir in just 1/2 cup milk, 3/4 cup flour and the getting beginner. *DO NOT Seek the services of SELF Developing FLOUR* Take note: Start off bread at night time to bake inside the early morning - or vice versa.
11. Ahead of including the milk and flour to becoming novice, bake your bread and decide the volume","url":"https://recipe.bluelayer.org/recipe/6296/very-simple-sourdough-rookie-groups-breads-sourdough-rookie"},{"id":"6295","title":"YOGHURT SOURDOUGH Rookie Classes: Breads, Sourdough, Rookie","ingredients":"• NFXS18B
• 2 tbsp Organicup and natural simple yoghurt
• 1 cup Minimal bodyweight milk
• 1 cup White flour","directions":"1. Warmth milk to 100°F on thermometer. Remove versus warmth and stir in yoghurt. Pour into scalded glass jar or bowl, include with plasticup and issue inside of a very hot place for 18 hours.
2. Regularity will be including slender yoghurt. Stir inside flour until finally effectively mixd, include yet again with plasticup and pierce with fork to Web page 77 launch gases.
3. Space in just a very hot draft-free of charge place at an even 85°F for 2 times; stir quite a few days each individual working day.
4. It must include a potent sourdough odor and present bubbles. Refrigerate till prepared to seek the services of.
5. Anytime replenishing newbie, include lukewarm milk rather of water.","url":"https://recipe.bluelayer.org/recipe/6295/yoghurt-sourdough-rookie-classes-breads-sourdough-rookie"},{"id":"6294","title":"Complete-WHEAT SOURDOUGH Beginner Classes: Breads, Sourdough, Rookie","ingredients":"• NFXS18B
• 1 tsp Busy dry yeast
• 1 1/2 cup Complete wheat flour
• 1 1/2 x Lukewarm water","directions":"1. In just a glass or ceramicup bowl or jar that includes been scalded, add flour and yeast, add water and mix effectively.
2. Cover with plasticup wrap and pierce with fork to launch gases. Place inside of a incredibly hot, draft-cost-free place at an even 85°F for 18-24 several hours; stir a lot of situations day by day.
3. Refrigerate until finally organized to employ the service of. If you comprise couple starters, hold full wheat independent in opput to many others to help you save itsp particular exceptional taste.
4. Entire wheat rookie does not consist of as considerably escalating motion as that intended with white flour; you could possibly include to method more time increasing instances.
5. To replenish, generally employ the service of full wheat flour.","url":"https://recipe.bluelayer.org/recipe/6294/complete-wheat-sourdough-beginner-classes-breads-sourdough-rookie"},{"id":"6293","title":"Simple SOURDOUGH Newbie (WITH POTATO) Classes: Breads, Sourdough, Rookie","ingredients":"• -NFXS18B
• 1/2 tbsp Fast paced dry yeast
• Large baking potato peeled,dice
• 1 tsp Sugar
• 1 cup White flour","directions":"1. Cook potato inside water to cover until eventually comfortable. Pour off liquid to evaluate 1 c, conserving potato for other retain the services of.
2. Allow potato water cook to lukewarm. In just a glass or ceramicup bowl that contains been scalded, level flour, yeast and sugar; add lukewarm potato water and stir inside effectively.
3. Cover with plasticup wrap and pierce with fork to launch gases. Space in just a hot, draft-free of charge spot at an even 85°F for 2 times; stir lotsp of situations each day.
4. (do not allow sourdough rookie add already mentioned 95°F due to the fact superior temp are favorable to a lot less desireable bacteria) Refrigerate until prepared to employ.
5. Replenish with one cup flour and 3/4 cup water and allow for stand right away or 12 hours inside of a heat place prior to refrigerating back.
6. Every time replenishing, add lukewarm water with flour. Novice should really be at house temp Even though utilizing inside recipes, often soon after getting stood 12 hours versus addition of replenishing flour and water.
7. At minimum amount 1 cup really should stay to refrigerate.","url":"https://recipe.bluelayer.org/recipe/6293/simple-sourdough-newbie-with-potato-classes-breads-sourdough-rookie"},{"id":"6292","title":"Yet another SOURDOUGH Beginner Groups: Breads, Sourdough, Novice","ingredients":"• Kyllikki Fuller","directions":"1. Deliver a beginner of 1 bottle stale beer with equivalent pieces of flour. Allow for mounted as usuall till you comprise a sourdough rookie (about 3 times) then combine 1 cup novice with 2 cup hot water, 4 T sugar and 2-1/2 cups flour.
2. Beat until soft. Preset in gasoline oven (turn off) and allow for sit 28 several hours. Beat in just 3 eggs, 1 Website page 76 T salt, 1 Cup bitter cream, 1/3 cup bacon grease and more than enough flour to deliver a gentle dough.
3. (pertaining to 7-8 cups) knead until gentle. Allow add until finally doubled punch down and allow add all over again.
4. Sort into 2 enjoys. Allow add. Bake 375 more than 30 minutes. IT is made up of taken any where from 3 several hours to 12 several hours to add as a result hold in just there.
5. This was the sourest sourdough I'd at any time consumed nevertheless it was to die for. versus Kylli","url":"https://recipe.bluelayer.org/recipe/6292/yet-another-sourdough-beginner-groups-breads-sourdough-novice"},{"id":"6291","title":"OAT-WHEAT BAGEL BREAD Groups: Breadmaker, Breads","ingredients":"Servings: 1
1 1/2 tsp Yeast - 1 1 1/2 tsp Cinnamon 1
1 1/2 tsp Gluten - 1 1 tsp Salt - 1 1/2
1 1/2 cup Oat flour 1 3 tbsp Honey - 2
1 1/2 cup Entire wheat flour - 1 1 cup Water - 5 1/2 oz","directions":"1437 cal - 1030 - Places are for 1 1/2 pound loaves - degrees to the straight are for 1 pound loaves. Variances: Add 1/3 cup grated or cutped carrots, millet and/or sunflower seeds. 18/6/93","url":"https://recipe.bluelayer.org/recipe/6291/oat-wheat-bagel-bread-groups-breadmaker-breads"},{"id":"6290","title":"Hawaiin adorable bread","ingredients":"Servings: 1
3 tsp Dry yeast 1/4 tsp Lemon extract
5 tbsp Sugar 1/4 tsp Vanilla extract
3 cup Bread flour 2 Eggs
3/4 tsp Salt 4 tbsp Butter
2 tbsp Dry milk 1 cup Hot water
2 tbsp Quick potato flakes
This is from \"Wonderful Bread System Recipes\" by means of Norman A. Garrett.","directions":"","url":"https://recipe.bluelayer.org/recipe/6290/hawaiin-adorable-bread"},{"id":"6288","title":"Mother'S BREAD ROLLS FOR THE BM Groups: Breads, Breadmaker","ingredients":"• JAN CARGILL ** VHPK03A
• 1/2 tbsp Salt
• 2/3 cup Milk
• 1 tbsp Shortening
• 2/3 cup Water
• 1 package Yeast or 1 env. dry yeast
• 1 1/3 tbsp Sugar
• 3 cup Flour","directions":"1. Dissolve yeast inside of a 1/4 cup of lukewarm water. Mix milk,water,sugar ,salt and shortening. Stir until finally dissolved and lukewarm.
2. Add yeast (dissolved inside of water). Sift flower (concerning 6 cups) basically more than enough consequently you can knead it-(consequently it wont adhere to arms) for 10 Min..
3. Place in just greased bowl and allow add (hot house) 1 1/2 hours. (or until finally doubled inside of the cooler part) Punch down with knife and allow add back again 1/2 hr.
4. .Cut up in low areas and roll over in just fingers and issue in just tin . (To kind a low ball). Allow add for 1 1/4 hours.
5. (Put dough on floured board to do the job with). Bake in just oven for 30 to 40 min at 350 degrees. Recipe versus Marion Cargill of Island Pond, Vermont The component degrees comprise been changed for the BREAD System.
6. You will have to have to adhere to your bread device guidance for creating the bread. The higher than instructions are for As a result of HAND bread manufacturing just.","url":"https://recipe.bluelayer.org/recipe/6288/mothers-bread-rolls-for-the-bm-groups-breads-breadmaker"},{"id":"6287","title":"SHREDDED-WHEAT BREAD","ingredients":"Servings: 1
1 pound loaf 1 tbsp Applesauce
1 Weighty shredded-wheat biscuit 1 1/2 tbsp Brown sugar
7/8 cup Water 1 1/2 tbsp Honey
2 cup Entire wheat flour 2 tsp Yeast
1 tsp Salt","directions":"Crust mild. Bake.","url":"https://recipe.bluelayer.org/recipe/6287/shredded-wheat-bread"},{"id":"6286","title":"Every day BREAD","ingredients":"Servings: 1
1 pound loaf 1 tsp Salt
3 tbsp Millers bran 1 tbsp Applesauce
1/4 cup Milk 3 tbsp Honey
3/8 cup Water 1/4 cup Sunflower seeds
1 Egg 2 tsp Yeast
2 cup Entire wheat flour","directions":"Crust: light-weight. Bake.","url":"https://recipe.bluelayer.org/recipe/6286/every-day-bread"},{"id":"6285","title":"APPLE-BUTTER WHEAT BREAD","ingredients":"Servings: 1
1 pound loaf 1 tsp Salt
5/8 cup Water 1 tbsp Applesauce (butter)
1 cup Allpurpose flour 3 tbsp Apple butter
1 cup Entire wheat flour 1 1/2 tsp Yeast","directions":"Crust light-weight. Bake.","url":"https://recipe.bluelayer.org/recipe/6285/apple-butter-wheat-bread"},{"id":"6284","title":"MADELEINE'S NEIGHBORLY BREAD Groups: Breadmaker, Pam vkbb14a, Breads, Bmm","ingredients":"Servings: 1
1 pound loaf 1/4 cup Undeniable mashed potato*
3/8 cup Milk 1 tsp Salt
1/4 cup Potato water 1 tbsp Applesauce (butter)
1 1/3 cup Entire wheat flour 1 tbsp Honey
2/3 cup Bread flour 2 tsp Yeast
Crust gentle.","directions":"","url":"https://recipe.bluelayer.org/recipe/6284/madeleines-neighborly-bread-groups-breadmaker-pam-vkbb14a-breads-bmm"},{"id":"6283","title":"DEBBIE'S HONEY Entire WHEAT BREAD Groups: Breadmaker, Pam vkbb14a, Breads, Bmm","ingredients":"Servings: 1
1 pound loaf 2 tsp Applesauce
3/4 cup Milk 3 tbsp Honey
2 cup Entire wheat flour 2 tsp Yeast
1/2 tsp Salt","directions":"Crust gentle. Bake.","url":"https://recipe.bluelayer.org/recipe/6283/debbies-honey-entire-wheat-bread-groups-breadmaker-pam-vkbb14a-breads-bmm"},{"id":"6282","title":"HEAVENLY Complete WHEAT BREAD Types: Breadmaker, Pam vkbb14a, Breads, Bmm","ingredients":"Servings: 1
1 pound loaf 3 tbsp Applesauce (butter)
3/4 cup Water 1 tbsp Sugar
1 1/3 cup Complete wheat flour 3 tbsp Prompint Potato flakes
2/3 cup Bread flour 1 1/2 tsp Yeast
1 tsp Salt","directions":"Optimistic!! Crust: light-weight. Bake.","url":"https://recipe.bluelayer.org/recipe/6282/heavenly-complete-wheat-bread-types-breadmaker-pam-vkbb14a-breads-bmm"},{"id":"6281","title":"ANITA'S ITALIAN HERB BREAD Classes: Breadmaker, Pam vkbb14a, Breads, Bmm","ingredients":"Servings: 1
1 1/2 pound loaf 1 tbsp Sugar
1 1/8 cup Buttermilk 1/2 cup Parmesan cheese
3 cup Bread flour 1/4 tsp Dried basil
1 1/2 tsp Salt 1/4 tsp Dried oregano
1 1/2 tbsp Applesauce (oil) 1 1/2 tsp Yeast","directions":"Crust mild. Bake.","url":"https://recipe.bluelayer.org/recipe/6281/anitas-italian-herb-bread-classes-breadmaker-pam-vkbb14a-breads-bmm"},{"id":"6280","title":"BMM HERB BREAD","ingredients":"• 1 1/2 pound loaf
• 1 1/2 tbsp Sugar
• 3 tbsp Applesauce (butter)
• 1/2 tsp Dried dill
• 1/2 cup Cutped onion
• 1/2 tsp Dried basil
• 1 cup Milk
• 1/2 tsp Dried rosemary
• 3 cup Bread flour
• 1 1/2 tsp Yeast
• 1 1/2 tsp Salt","directions":"1. House all ingred. such as onion add inside of pan. pick out light-weight crust & push start off.","url":"https://recipe.bluelayer.org/recipe/6280/bmm-herb-bread"},{"id":"6279","title":"TANGY BUTTERMILK CHEESE BREAD Groups: Breadmaker, Pam vkbb14a, Breads, Bmm","ingredients":"Servings: 1
1/2 pound loaf 1 1/2 tbsp Sugar
1 1/8 cup Buttermilk 3/4 cup Grated more-sharp cheese
3 cup Bread flour 1 1/2 tsp Yeast
1 1/2 tsp Salt","directions":"Employ the service of excess sharp cheese. Bake mild.","url":"https://recipe.bluelayer.org/recipe/6279/tangy-buttermilk-cheese-bread-groups-breadmaker-pam-vkbb14a-breads-bmm"},{"id":"6278","title":"ENGLISH TOASTING BREAD","ingredients":"• 1 1/2 pound loaf
• 2 tsp Sugar
• 3/4 cup Milk
• 1/4 tsp Baking soda
• 3/8 cup Water
• 2 tsp Yeast
• 3 cup Bread flour
• Cornmeal
• 1 tsp Salt","directions":"1. This si a unique bread, covered with cornmeal, as a result it specifications to be baked inside of a loaf pan in just the oven.
2. Heavenly with orange marmalade. Put all ing. in just b/m unless of course cornmeal. Dough environment.
3. Although gadget beeps, remove bread pan & transform out dough on to floured countertop. Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all aspectsp with cornmeal.
4. Location dough into written loaf pan. With your palms, meticulously thrust it lightly into pan. Sprinkle the coolest with cornmeal.
5. Cover and allow Web page 67 add inside of a hot oven for 20 to 30 min or until eventually dough approximately reaches coolest of pan.
6. To heat oven a bit, turn oven on Incredibly hot natural environment for 2 minutes then transform off) Preheat oven to 400°F & bake 25 min.
7. Neat.","url":"https://recipe.bluelayer.org/recipe/6278/english-toasting-bread"},{"id":"6277","title":"MIDNIGHT-Sunshine BREAD","ingredients":"• 1 1/2 pound loaf
• 2 tbsp Honey
• 1 1/8 cup Buttermilk
• Grated rind 1 reduced orange
• 3 cup Bread flour
• 1 1/2 tsp Caraway seeds
• 1 1/2 tsp Salt
• 1/2 cup Raisins
• 2 tbsp Applesauce (butter)
• 2 tsp Yeast","directions":"1. Bake Gentle","url":"https://recipe.bluelayer.org/recipe/6277/midnight-sunshine-bread"},{"id":"6276","title":"LINDA'S Uncomplicated POTATO BREAD","ingredients":"Servings: 1
1 1/2 pound loaf 1 1/2 tsp Salt
1/4 cup Immediate potato flakes 1 1/2 tbsp Applesauce (butter)
3/4 cup Milk 1 1/2 tbsp Sugar
3/8 cup Water 2 tsp Yeast
3 cup Bread flour
crust light-weight.","directions":"","url":"https://recipe.bluelayer.org/recipe/6276/lindas-uncomplicated-potato-bread"},{"id":"6275","title":"Luscious Luau Bread","ingredients":"• 3/4 cup Water**
• 2 tbsp Shredded carrots
• Website page 66
• 1 tbsp Dry milk**
• 1/4 cup Flaked, shredded coconut
• 1 tbsp Butter (cut up)
• 1/2 cup Beaten pineapple
• 2 1/3 cup Bread flour
• 1/3 cup Cutped macadamia crazy
• 1/2 tsp Salt
• 2 tsp Yeast
• 1 1/2 tbsp Brown sugar
• ***1/2 t cinnamon if preferred","directions":"1. Drain the pineapple nicely. Juice may possibly be substituted for up to 2/3 of the water. ** May perhaps hire regular monthly milk for water and powdered milk.
2. Put all substances into pan. Decide on light-weight crust, cute bread. Commence Marie Frainier/dgcp02cup Formatted as a result of Dell Pagano/njmg38b","url":"https://recipe.bluelayer.org/recipe/6275/luscious-luau-bread"},{"id":"6274","title":"SAN DIEGO Sunlight","ingredients":"Servings: 1
1 pound loaf 1 1/2 tbsp Applesauce (butter)
3/4 cup Water 1 tbsp Brown sugar
1 1/3 cup Bread flour 1 tbsp Honey
2/3 cup Entire wheat flour Grated rind of 1 orange
1 tsp Salt 1 1/2 tsp Yeast","directions":"Crust: light-weight. Bake.","url":"https://recipe.bluelayer.org/recipe/6274/san-diego-sunlight"},{"id":"6273","title":"Easy Complete WHEAT","ingredients":"Servings: 1
1 pound loaf 1 cup Bread flour
1/4 cup Water 1 tsp Salt
3/8 cup Milk 1 tbsp Applesauce (oil)
1 Egg 1 tbsp Honey
1 cup Entire wheat flour 2 tsp Yeast","directions":"Crust light-weight Bake.","url":"https://recipe.bluelayer.org/recipe/6273/easy-complete-wheat"},{"id":"6272","title":"EGG BREAD","ingredients":"Servings: 1
1 1/2 pound loaf 1 1/2 tsp Salt
3/4 cup Milk 3 tbsp Applesauce
2 Eggs 1/4 cup Sugar
3 cup Bread flour 1 1/2 tsp Yeast
Crust light-weight.","directions":"","url":"https://recipe.bluelayer.org/recipe/6272/egg-bread"},{"id":"6271","title":"Uncomplicated WHITE BREAD","ingredients":"Servings: 1
--1 1/2 pound loaf 1 1/2 tsp Salt
1/2 cup Water 1 1/2 tbsp Butter/marg/applesauce
5/8 cup Milk 3 tbsp Sugar
3 cup Bread flour 1 1/2 tsp Yeast","directions":"","url":"https://recipe.bluelayer.org/recipe/6271/uncomplicated-white-bread"},{"id":"6270","title":"Full WHEAT SUNFLOWER BREAD Groups: Breadmaker, Breads, Bmm","ingredients":"Servings: 1
1 pound loaf 1 tsp Salt
1/3 cup Aged fash rolled oatsp 1 tbsp Applesauce
5/8 cup Buttermilk 1 tbsp Brown sugar
1 Egg Grated rind 1 orange
1 cup Entire wheat flour 1/4 cup Sunflower seeds
1 cup Bread flour 1/4 tsp Baking soda
2 tsp Wheat gream 3 tsp Yeast","directions":"Crust gentle. Bake.","url":"https://recipe.bluelayer.org/recipe/6270/full-wheat-sunflower-bread-groups-breadmaker-breads-bmm"},{"id":"6269","title":"APPLE OAT BREAD * ElecBr-1","ingredients":"Servings: 1
-Marie Frainier *DGCP02C* 1 tbsp Centered apple juice
1/2 cup Water 2 tsp Lemon juice
1 1/3 cup White bread flour 1 tbsp Honey
2/3 cup Wheat flour 2 tbsp Yogurt
2 tsp Dry milk 2 tsp Molasses
1 tsp Salt 1/4 cup Oats
2 tsp Butter 2 tsp Yeast (chaoticup dry)
1/2 cup Canned/cutped apples","directions":"","url":"https://recipe.bluelayer.org/recipe/6269/apple-oat-bread-elecbr-1"},{"id":"6268","title":"SAUCY APPLE BREAD * ElecBr-1","ingredients":"Servings: 1
-Marie Frainier *DGCP02C* 2 1/2 tbsp Honey
1/2 cup Apple cider 1/3 tsp Vanilla extract
1 1/3 cup White bread flour 2 1/2 tbsp Uncutped walnuts
3/4 cup Furthermore (view Beneath) 2 1/2 tbsp Beaten egg
1 tbsp Wheat flour 1/3 cup Unsweetened applesauce
1 tsp Salt 1/3 cup Unpeeled granny smallith apples
2 1/2 tbsp Simple yogurt 1 1/4 tsp Yeast (occupied dry)
main and cube unpeeled apple.","directions":"","url":"https://recipe.bluelayer.org/recipe/6268/saucy-apple-bread-elecbr-1"},{"id":"6267","title":"Walnut-Onion Herb Bread","ingredients":"• 1 1/4 tbsp Fast paced dry yeast
• 1/4 cup Cutped new dill
• 2 tbsp Sugar
• 1 cup Heat water (105-115)
• 1 1/2 tbsp Dried dill
• 1 cup Hot milk (105-115)
• 4 1/2 cup Flour
• 1 Egg
• 1/3 cup Minced white onion
• 2 tsp Salt
• 2/3 cup Coarsely cutped walnuts
• 2 tbsp Walnut oil or unsalted buttr","directions":"1. *This recipe is for developing bread inside of a casserole dish with no kneading. To deliver it in a bread unit lower liquid and flour in just 50 %.
2. Inside a very little bowl, sprinkle the yeast and a pinch of sugar earlier mentioned the incredibly hot water.
3. Stir to dissolve and allow stand till foamy, over 10 minutes. In just a superior bowl, mix the light-weight, staying sugar, egg, salt, oil or butter, dill and 1 1/2 cups flour.
4. Fight with a wisk or large responsibility mixer till tender. Add the yeast mix and being flour 1/2 cup at a year, overcoming vigorously concerning 2 minutes.
5. Batter will be sticky. Address with plasticup wrap and allow add in just a very hot Place till doubled inside cooler part, more than 1 hour.
6. Sprinkle the onion and walnutsp more than the final of the batter and stir down, overcoming vigorously to lightly spread.
7. Convert into a properly greased 3-quart casserole or souffle dish, 9-inch springform pan, or 9-inch kugel of tube mold.
8. Cover loosley with plasticup wrap and allow for add in just a hot local until finally doubled in vast majority, concerning 30 minutes.
9. Preheat the oven to 375 degrees. Bake in just the centre of the oven until eventually the best is crusty brown, hollow anytime tapped and a cake tester added into the heart arrives out fresh new, pertaining to 45-50 minutes.
10. Operate a sharp knife near the aspectsp of the pan and turn out of the pan on to a rack to awesome instantly aspect up.
11. Difference: add 4 ounces mozzarella cheese, reduce into cubes. *For Bread cream, dump in just all ingredinetsp and press start off.","url":"https://recipe.bluelayer.org/recipe/6267/walnut-onion-herb-bread"},{"id":"6266","title":"Lemon Poppy Seed Bread","ingredients":"• 3/4 cup Water
• 2 tbsp Honey
• 3 cup Bread flour
• 1/2 cup Almonds, toasted & sliced
• 1 1/2 tbsp Dry milk
• 1 tbsp Lemon peel
• 1 tsp Salt
• 3 tbsp Poppy seeds
• 1 1/2 tbsp Butter
• 2 tsp Lemon extract
• 3/4 cup Lemon Yogurt
• 2 tsp Yeast","directions":"1. You can as well seek the services of bitter cream alternatively of the yogurt for a little bit of a substitute flavor.
2. Stress as directed for your bread system.","url":"https://recipe.bluelayer.org/recipe/6266/lemon-poppy-seed-bread"},{"id":"6265","title":"Marvel Bread--Golden Egg Bread","ingredients":"Servings: 12
2 1/2 tsp Yeast 2 Eggs
3 cup Bread flour 6 tbsp Vegetable oil
1 1/2 tsp Salt 3/4 cup Water
4 tbsp Sugar","directions":"Burden in accordance to your gadget's guidance. Bake on gentle.","url":"https://recipe.bluelayer.org/recipe/6265/marvel-bread-golden-egg-bread"},{"id":"6264","title":"Simple Sourdough Bread","ingredients":"Servings: 12
Web page 63
2 1/4 cup Bread Flour 1/2 cup Dairy bitter cream
1 tbsp Wheat Germ 1 tbsp Vinegar
1 1/2 tsp Sugar 1/2 Egg white
1 tsp Salt 1/2 tbsp Water
1/4 tsp Ginger 1 tsp Poppy seed
1/2 cup Water 2 tsp Yeast
Stress as directed for your bread gadget.","directions":"","url":"https://recipe.bluelayer.org/recipe/6264/simple-sourdough-bread"},{"id":"6263","title":"POTATO KUGEL BREAD Groups: Breadmaker, Breads","ingredients":"• 3/4 cup Mashed Potatoes *
• 1 tbsp Sugar
• 3/4 cup Potato Water
• 3 cup Bread Flour
• 2 1/4 tbsp Vegetable Oil
• 1 1/2 tsp Yeast
• 3/4 tsp Salt
• 2 tsp Wheat Germ","directions":"1. Mashed Potatoes = Employ the service of boiled or instantaneous, yet add minced onion, parmesan cheese and horseradish.
2. The dough is incredibly liquid and the bread will not add incredibly superior nevertheless it creates a chewy bread comparable inside texture to a knish or a potato kugel.","url":"https://recipe.bluelayer.org/recipe/6263/potato-kugel-bread-groups-breadmaker-breads"},{"id":"6262","title":"Outdated-Formed WHEAT BREAD Types: Breadmaker, Breads","ingredients":"• 3/4 cup Water
• 1/3 cup Complete Wheat Flour
• 1 1/2 tbsp Canola Oil
• 2 tbsp Powdered Milk
• 1 1/2 tbsp Maple Syrup
• 1 tsp Good Sea Salt
• 1 2/3 cup Unbleached All-Explanation Flour
• 1 1/2 tsp Occupied Dry Yeast","directions":"1. Put all the elementsp in just the inside pan in just the buy listed, or in just the opposite get if the tutorial for your cream specifies dry substances initially andliquids ultimate.
2. Decide on Uncomplicated Wheat cycle, Light-weight Surroundings (or the quivalent surroundings for your unit.
3. Press Start off. Recipe in opput to The Breadman's Healthier Bread E book by way of George Burnett.","url":"https://recipe.bluelayer.org/recipe/6262/outdated-formed-wheat-bread-types-breadmaker-breads"},{"id":"6261","title":"ANNE AND Invoice'S APPLE OATMEAL BREAD WITH RAIS Site 62","ingredients":"• 1/2 cup Aged formed rolled oats
• 1 1/2 tbsp Nonfat dry milk powder
• 5/8 cup Water
• 1 1/2 tbsp Applesauce*
• 1/2 cup Unsweetened applesauce
• 1/3 cup Raisins
• 2 3/4 cup Bread flour
• 1 tsp Flooring cinnamon
• 1 1/2 tsp Salt
• 1 1/2 tsp Yeast*
• 2 tbsp Brown sugar","directions":"1. Location inside of bread pan. Pick mild crust surroundings. *Welbilt/Dak 1 1/2 pound creams get 2 teaspoons.
2. Recipe calls for 1 1/2 T butter...I employ the service of applesauce. Retain again some water to start with.
3. Did not employ the service of raisin natural environment. Taste remarkable. Pretty wet, still not soggy.
4. 1 1/2 lb. loaf - Bread Device Magic","url":"https://recipe.bluelayer.org/recipe/6261/anne-and-invoices-apple-oatmeal-bread-with-rais-site-62"},{"id":"6260","title":"BAGELS (BREADMAKER) Groups: Breads, Breadmaker, Jewish","ingredients":"• 2/3 cup Water
• 2/3 cup Full wheat flour
• 1 tbsp Honey
• 1 1/3 cup Bread flour
• 1 tsp Salt
• 1 tsp Yeast
• 1 cup Water
• 1 cup Entire wheat flour
• 1 1/2 tbsp Honey
• 2 cup Bread flour
• 1 1/2 tsp Salt
• 1 1/2 tsp Yeast
• 1 1/3 cup Water
• 1 1/3 cup Entire wheat flour
• 2 tbsp Honey
• 2 2/3 cup Bread flour
• 2 tsp Salt
• 2 1/2 tsp Yeast","directions":"1. Established for dough cycle.Allow the system knead the dough at the time, and then allow for the dough add for basically 20 minutes in just the device.
2. Even if your cycle operates extended, quickly remove dough right after 20 minutes and turn off the gadget.
3. Divide the dough into the pertinent selection of elements. Each and every piece ought to be rolled into a rope and produced into a circle, urgent the finishes with each other.
4. You could locate it required to moist one close a little to guidance seal the finishes with each other.
5. Place this kind of on a properly greased baking sheet, deal with and allow add just 15 to 20 minutes.
6. In the meantime, serve to a minimal boil in just a \"nonaluminum pan\", (Donna German makes use of a solid iron frying pan) regarding 2 inches of water.
7. Closely lessen concerning 3 or 4 bagels at a season into the water, cooking for around 30 seconds on every facet.
8. Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bitsp if favored and Space on the greased baking sheet.
9. Bake in a preheated 550 stage oven for 8 minutes. This recipe is in opput to Donna German's initial Breadmachine Cookbook, webpages 160- 161.","url":"https://recipe.bluelayer.org/recipe/6260/bagels-breadmaker-groups-breads-breadmaker-jewish"},{"id":"6259","title":"NO-Bodyweight BAGELS FOR BREADMACHINE Types: Breadmaker, Breads, Lower-cal, Jewish","ingredients":"• -Judy Garnett pjxg05a
• 3 cup Flour
• 1 package Yeast
• 1 Egg white
• 3/4 cup -Hot water; 110 deg
• 1 1/2 -water","directions":"1. Put yeast and flour to bread pan of device. Add egg white and hot water. Computer software for Guide, White Bread and force start out.
2. Allow bread to knead 2 momentsp and then remove in opput to pan. Shaping Bagels: Divide dough into 12 quantities.
3. Roll just about every piece into a soft ball. Punch a gap inside of middle of dough and condition which include a bagel.
4. Deal with and allow add 20 minutes. In just a weighty pot, convey 1 gal of water to a boil. Add 3 bagels at a period and simmer for 5 minutes turning after.
5. Drain. Beat egg white and water alongside one another lightly. Brush bagles with egg white and water glaze.
6. For amount sprinkle with onion or garlicup bitsp or sesame or poppy seeds/ Bake inside of preheated 375 deg oven 30 mins.
7. or until brown. Generates 6. Tailored from: No Salt No Sugar No Weight Cookbook.","url":"https://recipe.bluelayer.org/recipe/6259/no-bodyweight-bagels-for-breadmachine-types-breadmaker-breads-lower-cal-jewish"},{"id":"6258","title":"SPICY CHEESE LOAF - PAN-1","ingredients":"• XKGR41A Put on Fifield
• 1 tsp Dry mustard
• 2 1/4 cup Bread flour
• 1/4 tsp Black pepper
• 2 tbsp Sugar
• 1/2 cup Cheddar cheese; shredded
• 1 tbsp Dry milk
• 1 tbsp Worcestershire sauce
• 1 tsp Salt
• 7/8 cup Water
• 1 tbsp Butter
• 1 tsp Dry yeast","directions":"1. Bake (Quick) manner may perhaps be made use of. Put all substances (unless of course liquids and yeast) inside of the bread pan.
2. Cover liquid components. End cover and House dry yeast into the yeast holder. Push get started.","url":"https://recipe.bluelayer.org/recipe/6258/spicy-cheese-loaf-pan-1"},{"id":"6257","title":"RYE BREAD - PAN-1","ingredients":"• XKGR41A Use Fifield
• 1 tsp Salt
• 2 1/4 cup Bread flour
• 1 tbsp Butter
• 1/4 cup Rye flour (1 oz)
• 1 cup Water
• 2 tbsp Sugar
• 1 tsp Dry yeast
• 1 tbsp Dry milk","directions":"1. Timer could be made use of. Place all componentsp (unless liquids and yeast) in the bread pan. Add liquid components.
2. Finish include and House dry yeast into the yeast holder. Thrust begin.","url":"https://recipe.bluelayer.org/recipe/6257/rye-bread-pan-1"},{"id":"6256","title":"RAISIN BREAD - PAN-1","ingredients":"• XKGR41A Use Fifield
• 1 tbsp Butter
• 2 1/4 cup Bread flour
• 1/4 cup Raisins (1 1/2 oz)
• 1 tbsp Sugar
• 1/2 tbsp Cinnamon (optional)
• 1 tbsp Dry milk
• 7/8 cup Water
• 1 tsp Salt
• 1 tsp Dry yeast","directions":"1. Space all elementsp (unless liquids and yeast) in just the bread pan. Add liquid components. End cover and stage dry yeast into the yeast holder.
2. Pick BAKE (Gentle) manner. Push start off.","url":"https://recipe.bluelayer.org/recipe/6256/raisin-bread-pan-1"},{"id":"6255","title":"PUMNPKIN BREAD - PAN-1","ingredients":"• XKGR41A Put on Fifield
• 1 tbsp Butter
• 2 1/4 cup Bread flour
• 1/4 cup Pumpkin; cooked and mashed
• 1 tbsp Sugar
• -(1 4/5 oz)
• 1 tbsp Dry milk
• 3/4 cup Water
• 1 tsp Salt
• 1 tsp Dry yeast","directions":"1. Bake (Immediate) method could be applied. House all elementsp (unless of course liquids and yeast) inside of the bread pan.
2. Add liquid elements. End deal with and Area dry yeast into the yeast holder. Push begin.","url":"https://recipe.bluelayer.org/recipe/6255/pumnpkin-bread-pan-1"},{"id":"6254","title":"PUMPERNICKEL BREAD - PAN-1","ingredients":"• XKGR41A Use Fifield
• 1 tbsp Butter
• 2 1/4 cup Bread flour
• 3 tbsp Cornmeal
• 1/4 cup Rye flour (1 oz)
• 2 tbsp Cocoa
• 1/4 cup Complete wheat flour(1 1/3 oz)
• 2 tbsp Molasses
• 1 tbsp Dry milk
• 15/16 cup Water (7 1/2 fl.oz)
• 1 tsp Salt
• 1 tsp Dry yeast","directions":"1. Space all elementsp (unless liquids and yeast) in just the bread pan. Cover liquid components. Stop cover and place dry yeast into the yeast holder.
2. Force start off.","url":"https://recipe.bluelayer.org/recipe/6254/pumpernickel-bread-pan-1"},{"id":"6253","title":"POPPY SEED-LEMON BREAD - PAN-1","ingredients":"• XKGR41A Have on Fifield
• 1 tbsp Butter
• 2 1/4 cup Bread flour
• 2 tbsp Poppy seeds
• 1 tbsp Sugar
• 1 tbsp Lemon peel
• 1 tbsp Dry milk
• 15/16 cup Water (7 1/2 fl.oz)
• 1 tsp Salt
• 1 tsp Dry yeast","directions":"1. Bake (Fast) manner could be applied. Place all elementsp (until liquids and yeast) in just the bread pan.
2. Add liquid substances. Finish deal with and spot dry yeast into the yeast holder. Drive commence.","url":"https://recipe.bluelayer.org/recipe/6253/poppy-seed-lemon-bread-pan-1"},{"id":"6252","title":"CHEESE & PEPPERONI BREAD - PAN-1","ingredients":"• XKGR41A Use Fifield
• 2 tsp Parmesan cheese, grated
• 2 1/4 cup Bread flour
• 1/2 tsp Garlicup powder
• 1 tbsp Sugar
• 1/2 tsp Onion powder
• 1 tbsp Dry milk
• 1/4 tsp Oregano
• 1 tsp Salt
• 1 tsp Olive oil
• 1/4 cup Pepperoni (1 oz); cutped
• 3/4 cup Water
• 1/4 cup Provolone cheese (1 1/5 oz);
• 1 tsp Dry yeast
• -cutped","directions":"1. Space all elementsp (excepint if liquids and yeast) in the bread pan. Add liquid elements. Stop cover and House dry yeast into the yeast holder.
2. Force start off.","url":"https://recipe.bluelayer.org/recipe/6252/cheese-pepperoni-bread-pan-1"},{"id":"6251","title":"FRUIT NUT BRAN BREAD - PAN-1","ingredients":"• XKGR41A Dress in Fifield
• 1/4 cup Bran flakes (4/5 oz)
• 2 1/4 cup Bread Flour
• 3 tbsp Toasted bran
• 2 tbsp Brown sugar
• 1/4 cup Sliced almonds (4/5 oz)
• 1 tbsp Dry milk
• 1/4 cup Dried fruit bitsp (1 2/5 oz)
• 1 tsp Salt
• 1 cup Water
• 1 tbsp Butter
• 1 tsp Dry yeast
• Website page 59","directions":"1. Put all substances (unless liquids and yeast) in just the bread pan. Add liquid components. End deal with and stage dry yeast into the yeast holder.
2. Decide on BAKE (Mild) manner. Drive commence.","url":"https://recipe.bluelayer.org/recipe/6251/fruit-nut-bran-bread-pan-1"},{"id":"6250","title":"EGG BREAD - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1 tbsp Butter
• 2 1/4 cup Bread Flour
• 1 small Egg
• 1 tbsp Sugar
• 3/4 cup Milk; or more than enough to create
• 1 tsp Sugar
• -16/16 cup with the complete egg
• 1 tbsp Dry milk
• 1 tsp Dry yeast
• 1 tsp Salt","directions":"1. Bake (Fast) method may well be applied. Location all substances (excepint if liquids and yeast) in just the bread pan.
2. Add liquid components. Finish cover and Space dry yeast into the yeast holder. Force start out.","url":"https://recipe.bluelayer.org/recipe/6250/egg-bread-pan-1"},{"id":"6249","title":"ORANGE BREAD - PAN-1","ingredients":"• XKGR41A Have on Fifield
• 1 tbsp Butter
• 2 1/4 cup Bread flour
• 1 tbsp Orange zest; cutped
• 1 tsp Sugar
• 7/16 cup Orange juice (3 1/2 fl.oz)
• 1 tbsp Dry milk
• 1/2 cup Water
• 1 tsp Salt
• 1 tsp Dry yeast","directions":"1. Bake (Speedy) method may perhaps be employed. Put all substances (excepint if liquids and yeast) in the bread pan.
2. Add liquid components. Finish cover and place dry yeast into the yeast holder. Drive start off.","url":"https://recipe.bluelayer.org/recipe/6249/orange-bread-pan-1"},{"id":"6248","title":"OATMEAL-APPLESAUCE BREAD - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1/4 cup Oatmeal (4/5 oz)
• 2 1/4 cup Bread flour
• 1/4 cup Applesauce (2 1/10 oz)
• 1 tbsp Sugar
• 1/2 tsp Cinnamon
• 1 tbsp Dry milk
• 5/8 cup Water (5 fl.oz)
• 1 tsp Salt
• 1 tsp Dry yeast
• 1 tbsp Butter","directions":"1. Bake (Fast) manner might be employed. Place all elementsp (until liquids and yeast) inside of the bread pan.
2. Add liquid substances. Conclude cover and point dry yeast into the yeast holder. Thrust start off.","url":"https://recipe.bluelayer.org/recipe/6248/oatmeal-applesauce-bread-pan-1"},{"id":"6247","title":"MULTGRAIN BREAD - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1 tbsp Butter
• 2 1/4 cup Bread Flour
• 1 tsp Cornmeal
• 2 tbsp Complete wheat flour
• 1 tbsp Cracked wheat cereal
• 2 tbsp Soy flour
• 2 tbsp Bran flakes
• 2 tbsp Triticale flour *
• 1 tsp Flax seeds
• 1 tsp Millet flour
• 1 tbsp Honey
• 1 tbsp Dry milk
• 1 cup Water
• 1 tsp Salt
• 1 tsp Dry yeast","directions":"1. IF TRITICALE FLOUR IS UNAVAILABLE, Seek the services of: 1 tbsp ALL-Motive FLOUR AND 1 tb RYE FLOUR. Level all componentsp (unless liquids and yeast) in the bread pan.
2. Add liquid substances. Conclusion deal with and Place dry yeast into the yeast holder. Force start off.","url":"https://recipe.bluelayer.org/recipe/6247/multgrain-bread-pan-1"},{"id":"6246","title":"MILK BREAD - PAN-1","ingredients":"• XKGR41A Put on Fifield
• 1 tbsp Butter
• 2 1/4 cup Bread Flour
• 15/16 cup Milk (7 1/2 fl.oz)
• 2 tbsp Sugar
• 1 tsp Dry yeast
• 1 tsp Salt","directions":"1. Bake (Fast) manner may well be employed. Level all elementsp (excepint if liquids and yeast) in just the bread pan.
2. Cover liquid elements. Stop include and stage dry yeast into the yeast holder. Force begin.","url":"https://recipe.bluelayer.org/recipe/6246/milk-bread-pan-1"},{"id":"6245","title":"HERB BREAD - PAN-1","ingredients":"• XKGR41A Put on Fifield
• 2 tbsp Parsley
• 2 1/4 cup Bread Flour
• 1 tbsp Caraway seeds
• 2 tbsp Sugar
• 1 tbsp Dill
• 1 tbsp Dry milk
• 15/16 cup Water (7 1/2 fl.oz)
• 1 tsp Salt
• 1 tsp Dry yeast
• 1 tbsp Butter","directions":"1. Timer OR Bake (Speedy) manner could be employed. Level all substances (unless of course liquids and yeast) in the bread pan.
2. Add liquid elements. Finish include and House dry yeast into the yeast holder. Force start off.","url":"https://recipe.bluelayer.org/recipe/6245/herb-bread-pan-1"},{"id":"6244","title":"CRACKED WHEAT-SUNFLOWER BREAD - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1/4 cup Unsalted sunflower seeds
• 2 1/4 cup Bread Flour
• -(1 oz)
• 1 tbsp Dry milk
• 1 tbsp Honey
• 1 tsp Salt
• 1 cup Water
• 1 tbsp Butter
• 1 tsp Dry yeast
• 1/4 cup Cracked wheat cereal (1 oz)","directions":"1. Bake (Immediate) method might be applied. Area all substances (until liquids and yeast) in just the bread pan.
2. Add liquid substances. Conclude deal with and place dry yeast into the yeast holder. Thrust start off.","url":"https://recipe.bluelayer.org/recipe/6244/cracked-wheat-sunflower-bread-pan-1"},{"id":"6243","title":"CARROT-SPICE BREAD - PAN-1","ingredients":"• XKGR41A Use Fifield
• 1/4 cup Carrotsp (1 oz); grated
• 2 1/4 cup Bread Flour
• 2 tsp Allspice
• 1 tbsp Dry milk
• 1 tbsp Honey
• 1 tsp Salt
• 3/4 cup Water
• 1 tbsp Butter
• 1 tsp Dry yeast","directions":"1. Bake (Immediate) manner could possibly be utilized. Location all substances (excepint if liquids and yeast) in just the bread pan.
2. Add liquid components. Stop cover and spot dry yeast into the yeast holder. Force start off.","url":"https://recipe.bluelayer.org/recipe/6243/carrot-spice-bread-pan-1"},{"id":"6242","title":"DOUBLE BRAN BREAD - PAN-1","ingredients":"• XKGR41A Dress in Fifield
• 1 tbsp Butter
• 2 1/4 cup Bread Flour
• 1/3 cup Bran flakes (1 oz)
• 1 tbsp Brown sugar
• 1/4 cup Toasted bran (3/4 oz)
• 1 tbsp Dry milk
• 1 cup Water
• 1 tsp Salt
• 1 tsp Dry yeast","directions":"1. Timer OR Bake (Instant) manner could possibly be employed. Place all substances (unless liquids and yeast) in the bread pan.
2. Cover liquid substances. Finish cover and place dry yeast into the yeast holder. Force get started.","url":"https://recipe.bluelayer.org/recipe/6242/double-bran-bread-pan-1"},{"id":"6241","title":"Simple WHITE BREAD - PAN-1","ingredients":"• XKGR41A Have on Fifield
• 1 tbsp Butter (2/5 oz)
• 2 1/4 cup Bread flour (10 1/2 oz)
• 2 tbsp Sugar (3/5 oz)
• 1 tbsp Dry milk (1/5 oz)
• 7/8 cup Water (7 fl.oz)
• 1 tsp Salt (1/5 oz)
• 1 tsp Dry yeast (1/10 oz)","directions":"1. Timer OR Bake (Immediate) method may possibly be utilised. House all elementsp (unless of course liquids and yeast) in just the bread pan.
2. Add liquid components. End cover and issue dry yeast into the yeast holder. Thrust start off.","url":"https://recipe.bluelayer.org/recipe/6241/simple-white-bread-pan-1"},{"id":"6240","title":"ANADAMA BREAD - PAN-1","ingredients":"• XKGR41A Have on Fifield
• 1 tbsp Molasses
• 2 1/4 cup Bread Flour
• 1 tbsp Olive oil
• 1 tbsp Dry milk
• 15/16 cup Water (7 1/2 fl.oz)
• 1 tsp Salt
• 1 tsp Dry yeast
• 1/4 cup Cornmeal (1/2 oz)","directions":"1. Timer OR Bake (Instant) method could possibly be employed. Put all substances (unless of course liquids and yeast) in the bread pan.
2. Cover liquid elements. Finish cover and location dry yeast into the yeast holder. Thrust commence.","url":"https://recipe.bluelayer.org/recipe/6240/anadama-bread-pan-1"},{"id":"6239","title":"LISA'S CORNY BREAD Groups: Breads, Breadmaker","ingredients":"• 3 cup Flour
• 1 1/2 tsp Dry Yeast
• 1 tbsp Sugar
• 7/8 cup Milk; warmed
• 1 tsp Salt
• 1/4 cup Water; additionally more than enough for dough
• 1/2 cup Yellow Cornmeal
• 1 1/2 tbsp Butter","directions":"1. Add all ingred. into Bread gadget in just buy for each your brand name. Be aware: Really good texture and taste.
2. A definite DO Once more!","url":"https://recipe.bluelayer.org/recipe/6239/lisas-corny-bread-groups-breads-breadmaker"},{"id":"6238","title":"DEDE'S BUTTERMILK BREAD Classes: Breads, Breadmaker","ingredients":"• 1 1/8 cup Buttermilk or
• 1 1/2 tsp Salt
• 4 tbsp Dry buttermilk powder and
• 1 tbsp Butter or margarine
• 1 1/8 cup Water
• 3 tbsp Honey
• (for Welbilt/Dak tools
• 1/4 tsp Baking soda*
• Add 2 T even more buttermilk)
• 1 1/2 tsp Pink Star occupied dry yeast
• 3 cup Bread flour","directions":"1. Prodigy \"review\" is made up of mentioned that if having powdered buttermilk we really should omit the baking soda.
2. Space all substances inside bread pan, pick Mild Crust ecosystem, and pres Get started. Against Bread System Magicup by means of Linda Rehberg and Lois Conway.","url":"https://recipe.bluelayer.org/recipe/6238/dedes-buttermilk-bread-classes-breads-breadmaker"},{"id":"6237","title":"Product CHEESE BREAD Types: Breadmaker, Breads, Dairy","ingredients":"• -PEGGY SEEVERS (PDMT15A)
• 3 tbsp Sugar
• 1/3 cup Milk
• 1 tsp Salt
• 1 cup Cream cheese; (I dice mine)
• 3 cup Bread flour
• 1/4 cup Margarine; or butter
• 2 1/2 tsp Yeast
• 1 Egg
• Listed here is the recipe for Cream Cheese bread from DG ebook I-","directions":"1. I cook this on the light-weight crust surroundings and if you have to have to add chocup chips, raisins or other dried culmination, hire the environment for including Those at the beep.
2. Love! Formatted through Elaine Radis Revealed on P* JANUARY, 1993","url":"https://recipe.bluelayer.org/recipe/6237/product-cheese-bread-types-breadmaker-breads-dairy"},{"id":"6236","title":"ZOJI'S HEARTY OATMEAL BREAD Classes: Breadmaker, Breads","ingredients":"• -S DUNLAP USN (RET) XRVR35A
• 2 2/3 cup Bread flour
• 1 1/4 cup Water
• 1/2 cup \"easy\" oatmeal
• 1 1/2 tbsp Powdered milk
• 3 tbsp Critical gluten;
• 2 tbsp Brown sugar
• -(optional, nonetheless positive)
• 3 tbsp Butter; (margerine)
• 1 package Yeast
• 1 1/2 tsp Salt","directions":"1. Bake on the \"month-to-month\" cycle, and you'll get a certainly fantasticup and mouth watering \"white\" loaf that gained't closing exceptionally lengthy.
2. This is my contribution to your 1993....how regarding a several of your \"bulletproof\" favorites inside of return?
3. Add the Quite very best of Contemporary Decades.... Stan Dunlap Formatted through Elaine Radis Published on P* JANUARY, 1993","url":"https://recipe.bluelayer.org/recipe/6236/zojis-hearty-oatmeal-bread-classes-breadmaker-breads"},{"id":"6235","title":"COTTAGE DILL BREAD FOR BREAD Product Classes: Breads, Breadmaker","ingredients":"• -Electrical Bread
• 1/2 cup Water
• 1 1/4 cup Cottage cheese
• 2 cup White bread flour
• 1/2 tbsp Dry onion
• 1 tbsp Dry milk
• 1/2 tbsp Dill seed
• 1 tbsp Sugar
• 1/2 tbsp Dill weed
• 1 tsp Salt
• 1 tsp Instant add yeast; **OR**
• 1 tbsp Butter
• 2 tsp -Fast paced dry yeast
• 3/4 cup Water
• 3/4 cup Cottage cheese
• 3 cup White bread flour
• 1 tbsp Dry onion
• 1 1/2 tbsp Dry milk
• 1 tbsp Dill seed
• 2 tbsp Sugar
• 1 tbsp Dill weed
• 1 1/2 tsp Salt
• 2 tsp Prompint add yeast; **OR**
• 1 1/2 tbsp Butter
• 3 tsp -Fast paced dry yeast","directions":"1. +++ servings are primarily based on 8 for regular monthly loaf and 12 for heavy loaf. Hints: Employ minor curd, lowfat cottage cheese.
2. This recipe can be produced with the monthly or quick bake cycles. Be positive to stick to loading recommendations for your unique bread cream.
3. -- versus Electricup powered BREAD, through Highly developed Cooking Businesses, Inc. PO BOX 240888, Anchorage, Alaska 99524-0888 Courtesy of Hunter Elliott","url":"https://recipe.bluelayer.org/recipe/6235/cottage-dill-bread-for-bread-product-classes-breads-breadmaker"},{"id":"6234","title":"SWEDISH LIMPA BREAD Types: Breads, Breadmaker, Holiday","ingredients":"• -Dottie Cross TMPJ72B
• 1 tbsp Butter
• 2 1/4 cup Bread flour
• 1 tbsp Orange peel; cutped
• 1/4 cup (1 oz.) rye flour
• 1 1/2 tsp Caraway seeds
• 2 tbsp Brown sugar
• 1/2 tsp Fennel seed
• 1 tbsp Dry milk
• 15/16 cup (7-1/2 fl. oz.) water
• 1 tsp Salt
• 1 tsp Dry yeast","directions":"1. Mix componentsp in just get in accordance to your personalized bread gadget directions. Anticipate you get pleasure from!
2. It's tasty bread! Can make (1) 1 pound loaf Reformatted by means of: CYGNUS, HCPM52C","url":"https://recipe.bluelayer.org/recipe/6234/swedish-limpa-bread-types-breads-breadmaker-holiday"},{"id":"6233","title":"HARVEST Spherical BREAD (BREADMAKER) Groups: Breads, Breadmaker","ingredients":"• -RENEE SCOTT (DNTM47A)
• 1 tsp Salt
• 1 cup Full wheat flour
• 1/2 cup Carrots
• 1 tbsp Honey
• 3/4 cup Milk
• 5/8 cup Oatmeal
• 1/4 cup Raisins
• 1 tbsp Molasses
• 1/4 cup -water
• 1 package Yeast
• 1/4 cup Ridiculous
• 1 cup White flour
• 3/16 cup Margarine
• Take note: This recipe was resized; abide by the guidelines for your B/M.","directions":"1. Due to the fact I am however as a result fresh new at this *P BB I wrote my observe in the mistaken desired place consequently below goes yet again!
2. My bread producing is bettering, due to *P and B M Magic! I delight in the e book. On a getaway to Clean England I geted bread in just a city sq., it was magnificent!
3. Afterwards I wrote the baker for the recipe and she kindly delivered it. I've just tried out it as soon as (I'm clean to bread generating).
4. Nonetheless at this time I'd including to check out it in my BM. (the recommendations stick to for assembling elements, and many others.
5. yet due to the fact I require to deliver it in just my BM, I'm not together with them. Divide dough in just 2.
6. Divide every fifty percent into 3 and deliver 3 ropes. Braid them and deliver into a circle. Connect equally finishes,repeat with other 50 percent.
7. The bread was mouth watering and I would delight in any guidance another person can offer me. Until eventually later on, Renee N.C.
8. San Diego Web page 53","url":"https://recipe.bluelayer.org/recipe/6233/harvest-spherical-bread-breadmaker-groups-breads-breadmaker"},{"id":"6232","title":"DANISH PASTRIES - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1/2 cup Water
• 1 3/4 cup Bread flour (8 1/5 oz)
• 2 tsp Dry yeast
• 3/4 cup Cake Flour (3 1/2 oz)
• 1/2 cup Butter or marg.; for folding
• 2 1/2 tbsp Dry milk
• -inside the dough
• 3/4 tsp Salt
• 1 Egg; beaten
• 3 1/2 tbsp Butter (1.4 oz)
• -for brushing on best","directions":"1. Fillings: 1/2 - 3/4 cup apricot jam or marmalade 1/4 - 1/3 cup canned fruit filling or preserves 1/2 - 3/4 cup nut streusel 1/2 - 3/4 cup cheese filling 1.
2. Area initial 5 substances in just the bread pan. Cover water. Finish cover and desired place dry yeast into the yeast holder.
3. Pick: Simple DOUGH Manner. Drive commence. (Breadmaker completes the easy dough manner 2 hrs and 25 minutes later on) 2.
4. Area dough inside of greased bowl. Address. Unwind the dough inside of refrigerator for 30 minutes. 3.
5. Roll 5 oz of chilled butter in between 2 sheetsp of waxed paper into a 8 x 7 inch rectangle. Place back again inside the fridge.
6. Chill at bare minimum 1 hour. 4. Roll out the dough on a lightly floured appear into a 10 x 10 1/2 inches rectangle.
7. 5. Place the rolled out butter already mentioned 2-thirds of the dough. Fold the 3rd without having butter about the heart 3rd.
8. 6. Fold the currently being 3rd on coolest. Seal edges. Take it easy the dough inside the fridge for 20 to 30 minutes.
9. 7. Place the dough at specifically angles to the last point inside #5. Roll out into 10 x 10 1/2 inches.
10. Fold into thirds. Wrap and Place into fridge for 20 to 30 minutes. Fold and roll a few situations even further.
11. Wrap and chill the moment each and every rolling. Immediately after the past folding, chill couple several hours or right away.
12. 8. Roll out the dough into 10 x 10 1/2 inches. Cut into 6 squares. Roll every out into regarding 7 inch sq..
13. 9. Place the filling of your final decision in the centre of every single sq.. Brush the 4 corners lightly with water to assist them seal Even though pressed alongside one another.
14. 10. Fold contrary corners over the middle. Drive down firmly to seal jointly. Then fold the other 2 corners above the centre and push all 4 corners tightly jointly.
15. 11. Place on greased baking pan. Spray water on ultimate. 12. Evidence, brush with beaten egg and bake in just 357 deg.
16. oven for 10 to 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/6232/danish-pastries-pan-1"},{"id":"6231","title":"Entire WHEAT PRUNE BREAD - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1/4 cup Prunes (1 oz); cutped
• 2 1/4 cup Entire wheat flour
• 1 tbsp Molasses
• 1 tbsp Dry milk
• 1 cup Water
• 1 tsp Salt
• 1 tsp Dry yeast
• 1 tbsp Butter","directions":"1. Bake (Speedy) manner may perhaps be utilized. Desired place all componentsp (unless liquids and yeast) in just the bread pan.
2. Cover liquid substances. Stop cover and issue dry yeast into the yeast holder. Opint for: Complete WHEAT BAKE Manner.
3. Thrust start off. 5:00 will clearly show.","url":"https://recipe.bluelayer.org/recipe/6231/entire-wheat-prune-bread-pan-1"},{"id":"6230","title":"Complete WHEAT Delicate PRETZELS - PAN-1","ingredients":"• XKGR41A Have on Fifield
• 5/8 cup Water (5 fl.oz)
• 1 1/8 cup Full wheat flour (5 1/4 oz)
• 1 tsp Dry yeast
• 1 1/8 cup Bread flour (5 1/4 oz)
• TOPPINGS:
• 1 tbsp Dry milk
• 1 Egg; beaten
• 1/2 tsp Salt
• 3/4 tbsp Black sesame seeds(optional)
• 1 tbsp Shortening
• 1/4 cup Coarse salt (optional)
• 2 tbsp Molasses","directions":"1. 1. House very first 5 componentsp inside of the bread pan. Cover molasses and water. Stop deal with and put dry yeast into the yeast holder.
2. Pick out: Complete WHEAT DOUGH Manner. Force get started. (Breadmaker completes the very simple dough manner 3 several hours and 15 minutes afterwards) 2.
3. Divide the dough into 8 equivalent quantities. Roll every section on a lightly floured look into a ball.
4. Address with a plasticup wrap and rest for 20 minutes. 3. Making use of the palm of the hand, roll each individual gadget on a evenly floured appear into a rope of more than 10 inches extended.
5. 4. Twist the moment the place the dough overlaps. 5. Elevate finishes throughout to contrary edges. Tuck finishes less than.
6. 6. Place on a greased baking pan. Spray water on coolest. Evidence at 90 deg. for 30 to 50 minutes. 7.
7. Brush with beaten egg. Add any favored toppings. 8. Bake in just 375 deg. oven for 15 to 22 minutes.","url":"https://recipe.bluelayer.org/recipe/6230/complete-wheat-delicate-pretzels-pan-1"},{"id":"6229","title":"Complete WHEAT BAGELS - PAN-1","ingredients":"• XKGR41A Use Fifield
• 2/3 cup Water
• 1 1/8 cup Complete wheat flour (5 1/4 oz)
• 1 1/2 tsp Dry yeast
• 1 1/8 cup Bread flour (5 1/4 oz)
• TOPPINGS:
• 1 tsp Salt
• 3/4 tbsp Poppy seed (optional)
• 1 tbsp Butter
• 3/4 tbsp Sesame seeds (optional)
• 2 tbsp Molasses","directions":"1. 1. Desired place to start with 4 elementsp in the bread pan. Add molasses and water. Conclusion cover and point dry yeast into the yeast holder.
2. Opint for: Entire WHEAT DOUGH Method. Force begin. (Breadmaker completes the easy dough manner 3 several hours and 15 minutes later on) 2.
3. Relax inside a greased lined bowl inside fridge for 20 minutes. 3. Divide the dough into 6 equivalent quantities.
4. Roll every component on a evenly floured show up into a log, almost 3/4 inch thick and 8 inches extended, applying the palm of your hand.
5. 4. Seal the finishes collectively tightly to create a ring with a 1 1/2 to 2 inch gap in just the middle.
6. 5.Desired place on a greased baking pan. Spray water on best. Evidence at 90 deg. for 30 minutes . 6.
7. Deliver 1 gallon water with 1 tbsp sugar to a boil. 7. Prevent to a simmer. Cook 4 or 5 bagels at a period for 7 minutes, turning after.
8. Drain properly. 8. Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or sesame seeds, if most well-liked.
9. 10. Bake in just 45 deg. oven for 25 to 30 minutes until golden brown, turning them earlier mentioned just after fifty percent the baking year.","url":"https://recipe.bluelayer.org/recipe/6229/complete-wheat-bagels-pan-1"},{"id":"6228","title":"PIZZA - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1 tsp Dry yeast
• 2 1/4 cup Bread flour
• TOPPINGS:
• 1 tsp Salt
• 2/3 cup Pizza sauce (10 oz)
• 1 1/2 tsp Vegetable oil
• 2 cup Mozzarella cheese (8 oz)
• 3/4 cup Water
• Garnishes of your alternative","directions":"1. 1. Area very first 3 elementsp in just the bread pan. Add water. Stop cover and stage dry yeast into the yeast holder.
2. Decide on: Uncomplicated DOUGH Manner. Force start off. (Breadmaker completes the simple dough manner 2 hrs and 25 minutes later on) 2.
3. Divide the dough into 4 equivalent quantities. Roll every single element into a ball. 3. Place on a lightly floured appear.
4. Cover with a plasticup wrap and rest for 20 minutes. 4. Roll out just about every ball into a flat circle.
5. 5. Desired place on a greased baking pan. Prick the appear with a fork. 6. Brush with 2 tablespoons pizza sauce.
6. Sprinkle mozzarella cheese on best. Garnish with substances of your determination. 7. Bake inside 500 deg.
7. oven for 12 to 15 minutes or until eventually componentsp are cooked and the dough is crisp and a bit brown.","url":"https://recipe.bluelayer.org/recipe/6228/pizza-pan-1"},{"id":"6227","title":"Complete WHEAT YOGURT BREAD - PAN-1","ingredients":"• XKGR41A Have on Fifield
• 1 tbsp Sugar
• 2 1/4 cup Entire wheat flour
• 2 tbsp Sesame seeds
• 1 tbsp Dry milk
• 1/2 cup Yogurt (4 1/2 oz)
• 1 tsp Salt
• 1/2 cup Water
• 1 tbsp Butter
• 1 tsp Dry yeast","directions":"1. Bake (Immediate) method may well be employed. Place all elementsp (unless of course liquids and yeast) in the bread pan.
2. Add liquid elements. Conclusion cover and put dry yeast into the yeast holder. Pick: Full WHEAT BAKE Method.
3. Drive get started. 5:00 will display.","url":"https://recipe.bluelayer.org/recipe/6227/complete-wheat-yogurt-bread-pan-1"},{"id":"6226","title":"Full WHEAT PEANUT SESAME - PAN-1","ingredients":"• XKGR41A Dress in Fifield
• 1/4 cup Peanut butter (2 oz) Webpage 50
• 2 1/4 cup Entire wheat flour
• 2 tbsp Sesame seeds
• 1 tbsp Dry milk
• 1 cup Water
• 1 tsp Salt
• 1 tsp Dry yeast
• 1 tbsp Butter","directions":"1. Timer OR Bake (Immediate) method may possibly be employed. Place all elementsp (unless liquids and yeast) in just the bread pan.
2. Add liquid substances. End cover and spot dry yeast into the yeast holder. Pick: Entire WHEAT BAKE Method.
3. Force begin. 5:00 will demonstrate.","url":"https://recipe.bluelayer.org/recipe/6226/full-wheat-peanut-sesame-pan-1"},{"id":"6225","title":"Entire WHEAT ORANGE ANISE BREAD - PAN-1","ingredients":"• XKGR41A Use Fifield
• 2 tbsp Orange zest
• 2 1/4 cup Entire wheat flour
• 1 1/2 tsp Anise
• 1 tbsp Dry milk
• 1/2 cup Orange juice
• 1 tsp Salt
• 1/2 cup Water
• 1 tbsp Butter
• 1 tsp Dry yeast","directions":"1. Bake (Instant) manner could be applied. Place all substances (until liquids and yeast) in just the bread pan.
2. Add liquid components. Finish cover and issue dry yeast into the yeast holder. Choose: Complete WHEAT BAKE Method.
3. Force commence. 5:00 will exhibit.","url":"https://recipe.bluelayer.org/recipe/6225/entire-wheat-orange-anise-bread-pan-1"},{"id":"6224","title":"Full WHEAT HONEY-WALNUT BREAD - PAN-1","ingredients":"• XKGR41A Dress in Fifield
• 1/4 cup Walnutsp (1 oz); cutped
• 2 1/4 cup Full wheat flour
• 2 tsp Honey
• 1 tbsp Dry milk
• 15/16 cup Water (7 1/2 fl.oz)
• 1 tsp Salt
• 1 tsp Dry yeast
• 1 tbsp Butter","directions":"1. Timer OR Bake (Quick) manner may possibly be applied. Place all elementsp (until liquids and yeast) inside of the bread pan.
2. Cover liquid substances. Finish cover and desired place dry yeast into the yeast holder. Pick out: Entire WHEAT BAKE Method.
3. Drive start off. 5:00 will exhibit.","url":"https://recipe.bluelayer.org/recipe/6224/full-wheat-honey-walnut-bread-pan-1"},{"id":"6223","title":"BANANA NUT BREAD Groups: Breadmaker, Breads, End result","ingredients":"• 2 1/3 cup Bread Flour
• 1/4 cup Outrageous;cutped
• 2 tbsp Brown sugar
• 1/2 cup Banana's;mashed2 minor types
• 1 tbsp Dry milk
• 3/4 cup Water
• 1 tsp Salt
• 1 tsp Cinnamon; or nutmeg
• 1 tbsp Butter
• 1 tsp Yeast","directions":"1. Basically add as your B/M normally takes. I baked it on Bake Mild inside of my Pan-1Lb'er. It arrived out cool and substantial and Gentle, however I principle it might add further banana 's.
2. I utilized 1/2 cup yet would move to 2 lower Banana's.Was as well favourable toasted. Wonderful Luck and Delight in from Mrs Tater-Mind","url":"https://recipe.bluelayer.org/recipe/6223/banana-nut-bread-groups-breadmaker-breads-end-result"},{"id":"6222","title":"LOGGERS BREAD DIANA'S Model Groups: Breads, Breadmaker","ingredients":"Servings: 1
1 cup Full wheat flour 2 tsp Brown sugar
1/2 cup Oat flour 1 tsp Honey
1 1/2 cup Bread flour 1 tsp Molasses
3 tbsp Applesauce 3/4 tsp Salt
1 tsp Margarine 1 cup Water
3 tbsp Powdered buttermilk 1 tbsp Yeast","directions":"add all to bm create on dough cycle for rolls.","url":"https://recipe.bluelayer.org/recipe/6222/loggers-bread-dianas-model-groups-breads-breadmaker"},{"id":"6221","title":"Complete WHEAT Day-NUT BREAD - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1/3 cup Dates; (1 1/2 oz); cutped
• 2 1/4 cup Complete wheat flour
• 1/4 cup Pecans (1 oz); cutped
• 1 tbsp Dry milk
• 15/16 cup Water (7 1/2 fl.oz)
• 1 tsp Salt
• 1 tsp Dry yeast
• 1 tbsp Butter","directions":"1. Timer OR Bake (Quick) method may well be applied. Place all elementsp (unless of course liquids and yeast) inside of the bread pan.
2. Add liquid components. Stop cover and point dry yeast into the yeast holder. Pick out: Entire WHEAT BAKE Manner.
3. Force commence. 5:00 will present.","url":"https://recipe.bluelayer.org/recipe/6221/complete-wheat-day-nut-bread-pan-1"},{"id":"6220","title":"Entire WHEAT APPLE-RAISIN BREAD - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1/4 cup Apple sauce (2 oz)
• 1 1/8 cup Complete wheat flour (5 1/4 oz)
• 1/4 cup Raisins (1 1/2 oz)
• 1 1/8 cup Bread flour (5 1/4 oz)
• 1/2 tsp Cinnamon
• 1 tbsp Dry milk
• 2/3 cup Water
• 1 tsp Salt
• 1 tsp Dry yeast
• 1 tbsp Butter","directions":"1. Bake (Speedy) method may perhaps be utilized. Place all substances (until liquids and yeast) inside of the bread pan.
2. Add liquid components. Finish cover and level dry yeast into the yeast holder. Opint for: Full WHEAT BAKE Manner.
3. Push commence. 5:00 will exhibit.","url":"https://recipe.bluelayer.org/recipe/6220/entire-wheat-apple-raisin-bread-pan-1"},{"id":"6219","title":"MULTIGRAIN BREAD II - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1 tsp Flax seeds
• 1 1/8 cup Entire wheat flour (5 1/4 oz)
• 1 tsp Cornmeal
• 1 cup Bread flour (4 7/10 oz)
• 1 tbsp Dry milk
• 2 tbsp Triticale flour *
• 1 tsp Salt
• 2 tbsp Soy flour
• 1 tbsp Butter
• 1 tbsp Oats
• 1 tbsp Molasses
• 2 tbsp Toasted bran
• 1 cup Water
• 1 tbsp Cracked wheat cereal
• 1 tsp Dry yeast
• 1 tsp Millet flour","directions":"1. If triticale flour is unavailable, seek the services of 1 tbsp all cause flour and 1 tbsp rye flour. Location all elementsp (unless of course liquids and yeast) in just the bread pan.
2. Add liquid components. Stop include and point dry yeast into the yeast holder. Opint for: Entire WHEAT BAKE Manner.
3. Thrust commence. 5:00 will present.","url":"https://recipe.bluelayer.org/recipe/6219/multigrain-bread-ii-pan-1"},{"id":"6218","title":"MILLET BREAD - PAN-1","ingredients":"• XKGR41A Put on Fifield
• 1 tbsp Butter
• 1 1/8 cup Full wheat flour (5 1/4 oz)
• 3 tbsp Toasted bran
• 1 1/8 cup Bread flour (5 1/4 oz)
• 1 tbsp Molasses
• 1/4 cup Millet flour
• 1 cup Water
• 1 tbsp Dry milk
• 1 tsp Dry yeast
• 1 tsp Salt","directions":"1. Timer OR Bake (Instant) method could be employed. Location all componentsp (unless liquids and yeast) inside of the bread pan.
2. Cover liquid components. End cover and House dry yeast into the yeast holder. Opint for: Complete WHEAT BAKE Method.
3. Push get started. 5:00 will demonstrate.","url":"https://recipe.bluelayer.org/recipe/6218/millet-bread-pan-1"},{"id":"6217","title":"Light-weight Entire WHEAT BREAD - PAN-1","ingredients":"• XKGR41A Use Fifield
• 1 tbsp Butter
• 1 1/8 cup Complete wheat flour (5 1/4 oz)
• 1 tbsp Molasses
• 1 1/8 cup Bread flour (5 1/4 oz)
• 15/16 cup Water (7 1/2 fl.oz)
• 1 tbsp Dry milk
• 1 tsp Dry yeast
• 1 tsp Salt","directions":"1. Timer OR Bake (Speedy) method might be made use of. Place all substances (excepint if liquids and yeast) inside of the bread pan.
2. Add liquid components. End cover and point dry yeast into the yeast holder. Decide on: Entire WHEAT BAKE Method.
3. Push begin. 5:00 will clearly show.","url":"https://recipe.bluelayer.org/recipe/6217/light-weight-entire-wheat-bread-pan-1"},{"id":"6216","title":"DOUGHNUTS - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1 tsp Dry yeast
• 1 1/2 cup Bread flour (7 oz)
• TOPPINGS:
• 3/4 cup All explanation flour (3 1/2 oz)
• 3 oz Semi lovable chocolate;
• 3 tbsp Sugar
• -melted
• 2 tbsp Dry milk
• 1/2 cup Blanched almonds; cutped
• 1 tsp Salt
• 1/2 cup Powdered sugar
• 2 1/2 tbsp Butter
• 1/2 cup Whipped cream
• 3/4 cup Water
• 1/2 cup Cinnamon sugar (2 3/4 oz)","directions":"1. 1. Place 1st 6 componentsp inside of the bread pan. Add water. Conclude cover and location dry yeast into the yeast holder.
2. Decide on: Uncomplicated DOUGH Method. Force start out. (Breadmaker completes the simple dough method 2 several hours and 25 minutes afterwards) 2.
3. Divide the dough into 12 equivalent quantities. Roll just about every aspect into a ball. 3. Desired place on a lightly floured show up.
4. Address with a plasticup wrap and unwind for 20 minutes.) 4. Condition every ball as most popular, in just a ring, twisted, or inside of an oval condition.
5. Space on a greased baking pan. 5. Evidence at 90 deg. for 30 minutes or till just about doubled. 6. Deep fry the doughnutsp inside of 360 deg.
6. oil till golden brown. Allow neat. 7. Garnish with your determination of toppings. 8, If most popular, cut a gap on one finish of doughnut and fill with jelly or your most loved filling.","url":"https://recipe.bluelayer.org/recipe/6216/doughnuts-pan-1"},{"id":"6215","title":"DANISH ROLLS - PAN-1","ingredients":"• XKGR41A Put on Fifield
• 2 tsp Dry yeast
• 1 3/4 cup Bread flour (8 1/5 oz)
• FILLING:
• 1/2 cup All explanation flour (2 1/3 oz)
• 1/3 cup Raisins (3 oz)
• 4 tbsp Sugar
• 1/4 cup Sliced almonds (2/3 oz)
• 3 tbsp Dry milk
• 1 tsp Salt
• 1/2 cup Combined ridiculous; cutped
• 1/3 cup Butter (2 1/10 oz)
• 1 tbsp Cinnamon
• 1/2 cup Water
• 2 tbsp Sugar
• 1 small Egg
• 1 Egg; beaten for supreme","directions":"1. 1. Place initial 6 componentsp in the bread pan. Add water. Stop cover and place dry yeast into the yeast holder.
2. Pick: Uncomplicated DOUGH Manner. Push start out. (Breadmaker completes the easy dough method 2 hrs and 25 minutes afterwards) 2.
3. Area the dough in a greased bowl. Address. Chill out for around 30 minutes inside of the fridge. 3. Roll out the dough on a lightly floured show up into a 10 x 16 inch rectangle.
4. 4. Spread the filling about the dough. 5. Starting off at one limited gain, roll the dough up tightly into a log.
5. 6. Brush with beaten egg more than the sealed conclude. 7. Cut the log into 10 equivalent quantities.
6. 8. Area on a greased baking pan. Spray water on ultimate. Evidence at 90 deg. for 20 to 30 minutes. 9.
7. Brush rolls with beaten egg. 10. Bake inside of 375 deg. oven for 10 to 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/6215/danish-rolls-pan-1"},{"id":"6214","title":"FRENCH BREAD (BAGUETTE) - PAN-1","ingredients":"• XKGR41A Use Fifield
• 3/4 cup Water
• 2 1/4 cup Bread flour
• 1 tsp Dry yeast
• 1 tsp Salt
• FOR TOPPING:
• 1 1/2 tsp Sugar
• 2 tbsp Poppy seeds; optional
• 1 1/2 tsp Buttar","directions":"1. 1. Place 1st 4 componentsp inside of the bread pan. Cover water. Finish cover and House dry yeast into the yeast holder.
2. Pick: Straightforward DOUGH Method. Drive get started. (Breadmaker completes the uncomplicated dough method 2 hrs and 25 minutes later on) 2.
3. Divide dough into 2 equivalent quantities. Roll every single quantities into a ball. 3. Location the dough in a greased bowl.
4. Cover. Chill out for regarding 20 minutes. (House in the fridge in the course of the summer season period.) 4.
5. Roll each and every ball into a rectangle, utilizing a rolling pin. 5. Starting up at one quick benefit, roll the dough up tightly into a skinny log, pinching the edges to seal.
6. Taper and spherical finishes. 6. Place on a greased baking pan. Spray water on final. Evidence at 90 deg.
7. for 60 minutes or until approximately doubled. 7. Brush with water. With a sharp knife, create 3 or 4 diagonal cutsp over 1/4 inch deep throughout final of the logs.
8. 8. Sprinkle with poppy seeds if most popular. 9. Bake inside of 375 deg. oven for 25 to 30 minutes or till golden brown.
9. (If your oven letsp for steaming, bake with steam for to start with 10 minutes.) Food items AND WINE CLUB Subject matter: Foods Software package Year: 01/12 9:22 PM TO: ALL Against: Dress in FIFIELD (XKGR41A) Place: BM - PANASONIC 1 LB","url":"https://recipe.bluelayer.org/recipe/6214/french-bread-baguette-pan-1"},{"id":"6213","title":"CROISSANTS - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 2 tsp Dry yeast
• 2 1/4 cup Bread flour
• FOR Afterwards Retain the services of:
• 1 1/2 tbsp Sugar
• 5 oz Butter;
• 2 tbsp Dry milk
• -chiled for folding in just the
• 1 tsp Salt
• -dough
• 1 tbsp Butter
• 1 Egg; beaten for brushing
• 2/3 cup Water
• -on final","directions":"1. 1. Place 1st 5 substances inside of the bread pan. Cover water. Stop cover and Place dry yeast into the yeast holder.
2. Pick out: Easy DOUGH Manner. Drive start out. (Breadmaker completes the straightforward dough manner 2 hrs and 25 minutes later on) 2.
3. Place dough inside of greased bowl. Deal with. Relax the dough inside of refrigerator for 30 minutes.
4. 3. Roll 5 oz of chilled butter in between 2 sheetsp of waxed paper into a 8 x 7 inch rectangle. Place again in just the fridge.
5. Chill at minimal 1 hour. 4. Roll out the dough on a lightly floured appear into a 10 x 10 1/2 inches rectangle.
6. 5. Desired place the rolled out butter about 2-thirds of the dough. Fold the 3rd without having butter around the centre 3rd.
7. 6. Fold the becoming 3rd on coolest. Seal edges. Loosen up the dough in the fridge for 20 to 30 minutes.
8. 7. Desired place the dough at instantly angles to the preceding place inside #5. Roll out into 10 x 10 1/2 inches.
9. Fold into thirds. Wrap and desired place into fridge for 20 to 30 minutes. Fold and roll 2 times added.
10. Wrap and chill when every rolling. At the time the supreme folding, chill many hrs or right away. 8. Cut dough crosswise into thirds.
11. Cut every single 3rd inside thirds. cut every 3rd diagonally to kind 2 triangles. 9. Roll up every triangle loosely, setting up versus the aspect oposite the level.
12. Curve finishes. 10. Space seam aspect down on a greased baking pan. 11. Spray water on best. Evidence at 90.
13. deg. for 30 to 50 minutes or until almost doubled. 12. Brush croissantsp with beaten egg. 13. Bake inside of 375 deg.
14. oven for 10 to 15 minutes or until eventually golden brown.","url":"https://recipe.bluelayer.org/recipe/6213/croissants-pan-1"},{"id":"6212","title":"BRIOCHE - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 3 large Eggs
• 2 1/4 cup Bread flour
• 1/4 cup Water
• 1 1/2 tbsp Sugar
• 2 tsp Dry yeast
• 1 tbsp Dry milk
• 1 Egg; beaten for brushing
• 1 tsp Salt
• -on ultimate
• 6 tbsp Butter","directions":"1. 1. Place to start with 5 componentsp in just the bread pan. Add eggs and water. Finish deal with and place dry yeast into the yeast holder.
2. Opint for: Very simple DOUGH Method. Push get started. (Breadmaker completes the easy dough manner 2 several hours and 25 minutes afterwards) 2.
3. Place dough inside of greased bowl. Deal with. Unwind the dough in just refrigerator for 30 minutes. 3.
4. Divide dough into 8 equivalent quantities. Roll each and every element into a ball. Deal with with a plasticup wrap and relax for 20 minutes.
5. 4. Applying benefit of the hand, pinch off about 1/4th of the dough with out detaching it. Roll the dough on the bench as a result that either elementsp are spherical.
6. 5. Place the dough inside of the tin substantial-finish initial. With fingertips, push the reduced ball above itsp circumference into the enormous one.
7. 6. Place tins on baking pan. (may well employ the service of muffin tins???) Spray water on supreme. Evidence at 90 deg.
8. for 30 to 50 minutes or until eventually the bigger ball rises earlier mentioned the tin. 7. Brush with beaten egg.
9. 8. Bake inside of 350 deg. oven for 10 to 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/6212/brioche-pan-1"},{"id":"6211","title":"Supper ROLLS - PAN-1","ingredients":"• XKGR41A Dress in Fifield
• TOPPINGS:
• 2 1/4 cup Bread flour
• 1 Egg
• 3 tbsp Sugar
• -(for brushing on best)
• 2 tbsp Dry milk
• 3/4 tbsp Poppy seeds; (optional
• 1 tsp Salt
• -for sprinkling on ultimate)
• 2 1/2 tbsp Butter
• 3/4 tbsp Sesame seeds; (optional
• 5/8 cup Water (5 fl.oz)
• -for sprinkling on coolest)
• 1 tsp Dry yeast","directions":"1. 1. Desired place very first 5 substances in just the bread pan. Add liquid elements. Conclude cover and Area dry yeast into the yeast holder.
2. Decide on: Very simple DOUGH Manner. Drive begin. (Breadmaker completes the easy dough method (2 hrs and 25 minutes later on) 2.
3. Divide the dough into 12 equivalent quantities. Roll just about every quantities into a ball. Address with a plasticup wrap and rest for 20 minutes.
4. 3.","url":"https://recipe.bluelayer.org/recipe/6211/supper-rolls-pan-1"},{"id":"6210","title":"ZUCCHINI BREAD - PAN-1","ingredients":"• XKGR41A Wear Fifield
• 1 tsp Cinnamon
• 2 1/4 cup Bread flour
• 1/2 tsp Flooring cloves
• 1 tbsp Dry milk
• 3 tbsp Zucchini; grated
• 1 tsp Salt
• 3/4 cup Water
• 1 tbsp Butter
• 1 tsp Dry yeast
• 1/4 cup Walnutsp (1 oz); cutped","directions":"1. Bake (Immediate) manner might be applied. Area all elementsp (unless liquids and yeast) in just the bread pan.
2. Cover liquid components. End cover and Area dry yeast into the yeast holder. Force start off.","url":"https://recipe.bluelayer.org/recipe/6210/zucchini-bread-pan-1"},{"id":"6209","title":"YOGURT BREAD - PAN-1","ingredients":"• XKGR41A Put on Fifield
• 1 tbsp Butter
• 2 1/4 cup Bread flour
• 2 tbsp Sesame seeds
• 1 tbsp Sugar
• 1/2 cup Yogurt (4 1/2 oz)
• 1 tbsp Dry milk
• 1/2 cup Water
• 1 tsp Salt
• 1 tsp Dry yeast","directions":"1. Bake (Speedy) method may possibly be made use of. Place all componentsp (unless liquids and yeast) in the bread pan.
2. Cover liquid components. Conclusion cover and point dry yeast into the yeast holder. Push commence.","url":"https://recipe.bluelayer.org/recipe/6209/yogurt-bread-pan-1"},{"id":"6208","title":"WALNUT BREAD - PAN-1","ingredients":"• XKGR41A Have on Fifield
• 1 tbsp Butter
• 2 1/4 cup Bread flour
• 1/4 cup Walnutsp (1 oz); cutped
• 1 tbsp Sugar
• 15/16 cup Water (7 1/2 fl.oz)
• 1 tbsp Dry milk
• 1 tsp Dry yeast
• 1 tsp Salt","directions":"1. Timer OR Bake (Immediate) manner might be applied. Place all elementsp (unless liquids and yeast) in the bread pan.
2. Cover liquid elements. Finish deal with and Space dry yeast into the yeast holder. Thrust start off.","url":"https://recipe.bluelayer.org/recipe/6208/walnut-bread-pan-1"},{"id":"6207","title":"Backyard garden HERB BREAD","ingredients":"• -MARILYN SULTAR FJVS25A
• 2 cup White Bread Flour
• 1 tsp Thyme
• 1 tbsp Dry Milk
• 1/2 tsp Basil
• 1 tbsp Sugar
• 1 tbsp Butter
• 1 tsp Salt
• 3/4 cup Water
• 1 tsp Chives
• 1 tsp Quick Add Yeast OR
• 1 tsp Marjoram
• 2 tsp Chaoticup DRY Yeast
• 3 cup White Bread Flour
• 1/2 tbsp Thyme
• 2 tbsp Dry Milk
• 1 tsp Basil
• 2 tbsp Sugar
• 2 tbsp Butter
• 1 1/2 tsp Salt
• 1 1/4 cup Water
• 1/2 tbsp Chives
• 2 tsp Instantaneous Add Yeast OR
• 1/2 tbsp Margoram
• 3 tsp DRY Fast paced Yeast","directions":"1. Take note: I rewrote the recipe to abide by get of my gadget. It performs superbly inside of my Panasonic.
2. This bread choices which include stuffing! It is Impressive!!!! Below are some hintsp versus the e book: 1.
3. Seek the services of dried herbs that are flaked and not flooring. If utilizing floor, cover from the amt.
4. through 50 percent. If making use of refreshing herbs, double the recipe. 2. This recipe can be manufactured with the every month, instant, or delayed season bake cycles.
5. This recipes will come in opput to \"Bread Electrical\" from the Advanced Cooking Companies. I create the every month sizing loaf inside my device.
6. Marilyn Sultar","url":"https://recipe.bluelayer.org/recipe/6207/backyard-garden-herb-bread"},{"id":"6206","title":"Entire WHEAT SOURDOUGH Classes: Breadmaker, Breads","ingredients":"• -JUDY GARNETT PJXG05A
• 2 tsp Wheat germ
• 2 tsp Yeast
• 1/2 tsp Ginger
• 2 cup Full wheat bread flour
• 2 tbsp Olive oil
• 1 1/3 cup Unbleached bread flour
• 1 tbsp Honey
• 2 tbsp Buttermilk powder
• 1/2 cup Full wheat s/d newbie (you
• 2 tbsp Critical wheat gluten
• 1 cup Water ; (i seek the services of bottled h20)
• 2 tbsp Lecithin
• 1/2 Margarine, space temp.
• 2 tsp Salt ; lite","directions":"1. I utilized the full wheat novice and experimented with your full wheat bread recipe inside the DAK these days.
2. It grew to become out suitable. Merely, I basically halved your recipe and additional a pair elements.
3. My DAK is a 3 cup flour type, is yours? If I'm utilizing entire wheat or rye flour, I can include excess flour due to the fact it doesn't add as considerably.
4. In addition, every time I seek the services of entire wheat, and so on. I add crucial wheat Web page 43 gluten and lecithin to guidance elasticity and to support it add.
5. This is what I put inside of the DAK and the purchase I utilized: Transform the gentle/darkish atmosphere to 12 o'clock and fixed the menu to Cute Bread (the auto.
6. one, not the guidebook one) Afterwards, at the beeps, I excess 3/4 c. pecans (didn't comprise walnutsp on hand).
7. I frequently add high componentsp because they are style of slice up as a result of the B/M despite the fact that knead ing.
8. We can preserve experimenting with this....allow me notice if you check out it and what you add or subtract.
9. Consist of you at any time excess raisins, oatmeal or any style of seeds? The B/M presentsp me the lazy path out, and I desired to perspective what it would do in just it.
10. Due as a result a lot for using useful period to report the recipe. P.S. I comprise some of the beer s/d rookie to serve you Though we order with each other, yet the entire wheat beginner is Best!.
11. Regards, 08/21 11:14 P.M. JUDY/NC PJXG05A","url":"https://recipe.bluelayer.org/recipe/6206/entire-wheat-sourdough-classes-breadmaker-breads"},{"id":"6205","title":"Altdeutxche Brotchen (Aged German Muffins) Classes: German, Breads, Desserts, End result","ingredients":"• 3/4 cup Butter Or Margarine
• 1/2 cup Sugar
• 2 Eggs; Substantial
• 1 tbsp Rum
• 1 tsp Vanilla Extract
• 3 tbsp Milk
• 1/2 tsp Cinnamon
• 2 tsp Baking Powder
• 2 1/4 cup Flour; Unbleached
• 1/4 cup Almonds; Floor
• 1 tbsp Orange Rind; Grated
• 1/4 cup Raisins; If Most well-liked","directions":"1. Cream butter and sugar. Combat inside eggs, rum, vanilla, and milk. Add cinnamon, baking powder, and flour.
2. Add flour mix to butter mix. Carefully combine inside of almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling 50 percent complete.
3. Bake at 375°F for 25 to 30 minutes, or until browned. Helps make 18 muffins.","url":"https://recipe.bluelayer.org/recipe/6205/altdeutxche-brotchen-aged-german-muffins-classes-german-breads-desserts-end-result"},{"id":"6204","title":"BREAD PUDDING..VHPK03A","ingredients":"• Bread; to fill dish 2/3 entire
• 2 cup Milk
• 2/3 cup Sugar
• 2 Eggs
• 2 tbsp Cocoa
• 1 tsp Vanilla","directions":"1. Into a greased casserole dish split up adequate bread to fill it 2/3 finish. Already mentioned this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that comprise been mixed alongside one another.
2. Throw all with each other lightly ( to coat the bread). To 2 cups of milk add 2 perfectly beaten eggs and 1 tsp vanilla.
3. Pour this over the bread and it should really just cover the sections. Bake at 350 for about 45 minutes.
4. Serve with milk ...or with a lump of butter melting into the good hot pudding. or with Neat Whip, etcetera.","url":"https://recipe.bluelayer.org/recipe/6204/bread-pudding-vhpk03a"},{"id":"6203","title":"AARONSON CORN MUFFINS Groups: Breads, Aaronson, Nw","ingredients":"• 1 1/3 cup Flour
• 1 cup Bitter cream
• 2/3 cup Cornmeal
• 3 X-large eggs
• 1/2 cup Sugar
• 5 tbsp Butter; melted
• 3 tsp Baking powder
• 12 oz Can Green Gian Mexicorn;optl
• 1/2 tsp Baking soda
• 1/2 cup Bacon; coarsely cutped pn Salt Cupcake papers","directions":"1. I together with to add the Mexicorn and bacon to this recipe. It unquestionably does make improvementsp to the taste, however if you need to have simple corn muffins, you can indeed omit this kind of 2 elements.
2. Preheat oven to 400~. You'll will need possibly one or 2 12 machine muffin tins, covered with cupcake papers.
3. Whisk the dry componentsp with each other, throughly, inside a bowl and established apart. Whisk the bitter cream, eggs amedium melted butter jointly until effectively-put together.
4. Create a very well inside of the dry components, pour in cream/butter/egg mix and if you're incorporating the corn and bacon, add them already.
5. Getting a spatula, fold the substances alongside one another, only until eventually mixed--Put on'T OVERMIX.
6. Spoon the mix into the covered muffin tins, filling them lightly, above 3/4 finish. Bake for 20-25 minutes, testsp until eventually a picket select will come out new.
7. Allow me notice if this kind of muffins are what you're seeking for. I consist of additional recipes if they're not.
8. Appreciate.......Susan MM Structure Norma Wrenn npxr56b","url":"https://recipe.bluelayer.org/recipe/6203/aaronson-corn-muffins-groups-breads-aaronson-nw"},{"id":"6201","title":"Weixenkeimbrot (Molasses Brown Bread) Site 41","ingredients":"• 2 1/2 cup Complete-wheat flour
• 1 1/2 cup Wheat germ
• 1/3 cup Brown sugar
• 1/2 tsp Salt
• 1 cup Raisins; combined darkish & gentle
• 2 tsp Baking soda
• 1 7/8 cup Buttermilk
• 1/3 cup Molasses","directions":"1. Preheat oven to 325°F Grease a 9 X 5 X 3-inch pan. Mix flour, wheat germ, brown sugar, salt and raisins inside a mixing bowl.
2. Combine very well. In just a minute mixing bowl, mix baking soda, buttermilk and molasses, getting a wood spoon.
3. This misture will get started to bubble. Quickly mix it into the dry elements. Spoon the batter into the greased pan.
4. Bake at as soon as. The bread is completed While a toothpick arrives out contemporary, over 1 hour. Switch out of the pan and cool on a twine rack.
5. Will make 1 loaf.","url":"https://recipe.bluelayer.org/recipe/6201/weixenkeimbrot-molasses-brown-bread-site-41"},{"id":"6200","title":"Walnut Brown Bread","ingredients":"• 3 cup Raisins
• 3 cup Water
• 1/4 cup Shortening
• 5 1/2 cup Unbleached flour; sifted
• 2 cup Sugar
• 4 tsp Baking soda
• 2 tsp Salt
• 2 Eggs; large, somewhat beaten
• 1 cup Walnuts; cutped","directions":"1. Mix the raisins and water inside of a 3-quart saucepan and deliver to a boil. Boil, getd, for 5 minutes, then remove from the warmth and include the shortening.
2. Amazing to lukewarm. Sift the flour, sugar, baking soda and salt jointly into a mixing bowl and add the eggs, walnutsp and raisin mix.
3. Stir until eventually specifically moistened. Spoon the batter into 6 greased (1-lb) vegetable cans. Bake in a preheated 350 level F.
4. oven for 1 hour or until eventually a cake tester or wood pick out added in the centre of every loaf arrives out refreshing.
5. Cover with aluminum foil for the previous 15 minutes of baking to avert overbrowning. Cool in just the cans for 10 minutes in advance of turning out on to twine racks to cool to place temperature.","url":"https://recipe.bluelayer.org/recipe/6200/walnut-brown-bread"},{"id":"6199","title":"Correct Garlic Bread","ingredients":"• Garlicup puree(2 roasted intellect)
• 1/4 lb Unsalted butter, softened
• 2 tbsp (2 pk) dry yeast
• 1/2 cup Very hot water (115-120 degrees)
• Website page 40
• 2 1/2 cup Hot water
• 2 tbsp Kosher salt
• 3 1/4 cup Full wheat flour
• 3 1/4 cup Unbleached all cause flour
• Cornmeal","directions":"1. Cream collectively the garlicup puree and butter. (This may well be accomplished times in just progress and refrigerated.
2. Deliver to space temperature right before making use of). Mix the yeast with 1/2 cup hot water inside of hefty bowl.
3. Stir with a fork or little whisk. Cover an extra 2 1/2 cups water. Add salt. Stir in just the flour, 1 cup at a period, starting off with the entire wheat.
4. Seek the services of a whisk until the dough resultsp in being rigid, then swap to a picket spoon. Turn the dough on to a very well floured perform show up.
5. Knead rhythmically for 10 to 15 minutes, until eventually the dough is soft, springy, nonsticky, and elastic.
6. Add even more flour as you knead if required. The dough is geared up if you can poke to palms into it and the ensuing indentations spring back again.
7. Cover the dough with a fabric and allow relax whilst you clean, dry and generously butter the bowl. Knead the dough a pair a lot more turns, then kind it into a ball and location it in just the bowl.
8. Turn it to coat with butter. Cover the bowl and put it inside of a hot, draft-totally free place until finally the dough is made up of doubled in just the cooler part, more than 1 1/2 hrs.
9. It consistsp of risen adequately anytime you can carefully poke a finger into the dough and the gap reamins.
10. (Wear't poke way too enthusiastically or the dough will collapse.) Though doubled, flour your fist and punch the dough down.
11. Knead it a handful of days and then allow for it unwind. Sprinkle 1 hefty or 2 low baking sheetsp with a liberal total of cornmeal.
12. Divide the dough into 3 equivalent pieces. Although you energy with 1 piece, preserve the other 2 coated.
13. Flour your perform appear. With a rolling pin, roll each and every piece of dough into a rectangle almost 14-inches extensive X 7-inches vast.
14. Spread it with softened garlicup butter. Roll the lengthy gain from the contrary extended benefit, as if you were being rolling up a rug.
15. Pinch finishes shut. Location enjoys on the baking sheets. With a sharp knife or razor blade, lower the enjoys lightly at 2-inch durations.
16. Cover with a material and House inside a hot draft-totally free spot to add until doubled, around 1/2 hour.
17. In the meantime preheat oven to 400°F Bake for 35 to 40 minutes with a pan of boiling water on the oven surface.
18. Spray loaves with water many instances all through the baking technique. (This can help the bread style a thick crusty shell.) To verify for doneness, rap the loaf with your knuckles.
19. The loaf need to reliable hollow. Awesome on cord racks, however the loaves are delectable consumed incredibly hot straight out of the oven.","url":"https://recipe.bluelayer.org/recipe/6199/correct-garlic-bread"},{"id":"6196","title":"Spicy Applesauce Bread","ingredients":"• 1 cup Raisins
• 1/2 cup Water
• 1 cup Applesauce
• 1 1/2 cup Unbleached flour; sifted
• 1 tsp Baking soda
• 1/2 tsp Cinnamon; flooring
• 1/8 tsp Cloves; flooring
• 1/2 cup Butter or monthly margarine
• 1 cup Sugar 1
• Egg; large
• 1 tsp Vanilla
• 1/2 cup Walnuts; cutped","directions":"1. Mix the raisins and water inside a little saucepan. Bring the mix to a boil then avert the warmth and simmer, lined, for 1 second.
2. Remove from the warmth and stir inside of the applesauce. Cool to lukewarm. Sift the flour, baking soda, and spices with each other into a tiny bowl and mounted apart.
3. Cream the butter and sugar inside a mixing bowl till mild and fluffy, utilizing an electricup powered mixer fastened on medium.
4. Combat inside the egg and vanilla. Add the dry elementsp alternately with the applesauce mix, into the creamed mix, overcoming effectively soon after every single addition.
5. Stir inside of the walnuts. Transform the mix into a greased and waxed paper covered 9 X 5 X 3-inch loaf pan.
6. Bake inside a preheated 350 amount F. oven for 1 hour or until eventually a cake tester or wood decide on will come out new after added inside of the middle of the loaf.
7. Awesome in just the pan for 10 minutes prior to turning out on a cord rack to stop cooling.","url":"https://recipe.bluelayer.org/recipe/6196/spicy-applesauce-bread"},{"id":"6195","title":"Spatzle (Spaetzle Noodles) Classes: German, Breads","ingredients":"• 3 cup Flour; unbleached
• 1 tsp Salt
• 1/4 tsp Nutmeg
• 4 Eggs; superior, beaten
• 1/4 cup Butter","directions":"1. Sift flour, salt and nutmeg alongside one another inside a bowl. Pour eggs and 1/4 cup water into centre of flour mix, beat with a picket spoon.
2. Add adequate water to create the dough a bit sticky, still maintaining it elasticup and rigid. Getting a spaetzle device or a colander with medium holes, force the noodles into a higher pot entire of boiling salted water.
3. Cook noodles inside the water more than 5 minutes or until finally they add to the show up. Bring noodles out and drain on paper towels.
4. Brown noodles in just melted butter higher than reduced warm.","url":"https://recipe.bluelayer.org/recipe/6195/spatzle-spaetzle-noodles-classes-german-breads"},{"id":"6189","title":"Sourdough Honey Entire Wheat Bread","ingredients":"• 1 package Chaoticup dry yeast
• 1 cup Very hot water
• Website page 37
• 1 tsp Salt
• 2/3 cup Sourdough newbie
• 1/2 cup Honey
• 1 1/2 tbsp Shortening
• 4 cup Complete wheat flour","directions":"1. Dissolve yeast in 1 cup incredibly hot water. Mix yeast, novice, honey, salt and shortening with 3 cups flour.
2. Add excess flour as demanded to create a rigid dough. Knead 150 strokes on a floured seem and Place inside a greased bowl.
3. Deal with and allow add 1 to 1 1/2 hrs till doubled in just sizing. Punch down, allow double yet again.
4. Punch down and roll into limited loaf. Grease and Space in bread pan. Allow double inside of pan and bake at 400°F for 35 to 40 minutes or until finally incredibly darkish golden brown, and it appears hollow Whilst thumped.","url":"https://recipe.bluelayer.org/recipe/6189/sourdough-honey-entire-wheat-bread"},{"id":"6188","title":"Sourdough Cornbread","ingredients":"• 1/2 cup Hecticup sourdough newbie
• 2 tbsp Margarine, melted
• 1/2 cup Cornmeal
• 1 tsp Salt
• 1 tbsp Sugar
• 1/2 cup Bitter cream or yogurt
• 2 Massive eggs, stirred
• 1 cup Unbleached flour
• 1/2 tsp Cream of tartar
• 1/2 tsp Baking powder","directions":"1. Mixture elementsp in just the more than purchase, stirring just just adequate to mix the mix. Pour into a buttered pan.
2. Bake in just a 375 to 400 amount oven for over 15 minutes.","url":"https://recipe.bluelayer.org/recipe/6188/sourdough-cornbread"},{"id":"6187","title":"Sourdough Banana Bread","ingredients":"• 1/2 cup Shortening
• 1 cup Sugar
• 1 Weighty egg
• 1 cup Mashed bananas
• 1 cup Hecticup sourdough novice
• 2 cup Unbleached flour
• 1 tsp Salt
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 3/4 cup Cutped walnuts
• 1 tsp Vanilla or
• 1 tsp Grated orange peel","directions":"1. Cream with each other the shortening and sugar, include egg and mixture until mixd. Stir inside bananas and sourdough rookie.
2. Add orange peel or vanilla. Stir flour and evaluate back again with salt, baking powder and soda. Cover flour mix and walnutsp to the to start with mix, stirring until only mixd.
3. Pour into greased 9 x 5-inch loaf pan. Bake inside 350 level oven for 1 hour or until toothpick will come out fresh new.
4. Amazing to chilly in advance of reducing.","url":"https://recipe.bluelayer.org/recipe/6187/sourdough-banana-bread"},{"id":"6185","title":"Sopaipillas 2","ingredients":"• 1 package Hecticup dry yeast
• 1/4 cup Incredibly hot water (110)
• 1 1/2 cup Milk
• 3 tbsp Lard or shortening
• 1 1/2 tsp Salt
• 2 tbsp Sugar
• 4 cup All rationale flour
• 1 cup Complete wheat flour
• 1 Oil","directions":"1. Inside a major mixing bowl, dissolve yeast inside hot water. Inside of a further bowl add milk, lard, salt and sugar.
2. Warmth to 110 degrees and add to dissolved yeast. Overcome inside 3 cups of the all motive flour and all of the full wheat flour.
3. Cover abut 1/2 cup all rationale flour and add until a rigid sticky dough types. Place dough on a floured board and knead, including even more flour as required, until dough is delicate and nonsticky.
4. Place doug in just a greased bowl turning over to grease coolest. Cover and allow stand at house temp.
5. 1 hour. Punch dough down. The dough may well be coverecup and chilled as extensive as right away. Knead dough on alightly floured board to expel air.
6. Roll dough out, a part at a season, to marginally significantly less than 1/8\" thick. Cut in just 2\"X 5\" rectangles or 3\" squares for appetizers.
7. Place on evenly floured pans and evenly deal with. If you do the job abruptly you can allow cut sopaipillas live at space temp up to 5 min; in different ways, refrigerate them until all are prepared to fry.
8. Inside a deep broad frying pan or kettle warm 1 1/2 - 2 inches oil to 350 on a deep excess weight frying thermometer.
9. Fry 2 or 3 at a season. The moment the bread startsp off to puff, carefully drive the bread into the very hot oil a number of instances to assist it puff even further lightly.
10. Turn various days and cook accurately until eventually faded gold on the two facets, 1-2 minutes quantity.
11. Drain on paper towels. Serve quickly or place in a incredibly hot oven until all are fried. Or if manufactured forward, cool, cover and chill or freeze.
12. To reheat, bake realized in just a 300 oven, turnig the moment, accurately until finally incredibly hot, 5-8 min.
13. Do not overheat or they will turn into demanding.Will make 2 dozen significant sopaipillas or regarding 4 dozen low kinds.","url":"https://recipe.bluelayer.org/recipe/6185/sopaipillas-2"},{"id":"6183","title":"Roggenbrot (Rye Bread) Types: German, Breads","ingredients":"• 2 package Yeast; busy dry
• 1 1/2 cup Milk; lukewarm
• 2 tbsp Sugar
• 1 tsp Salt
• 1/2 cup Molasses
• 2 tbsp Butter
• 3 1/4 cup Rye flour; unsifted
• 2 1/2 cup Bread flour; unsifted","directions":"1. Dissolve yeast inside heat water. In just a superior bowl add milk, sugar, and salt. Employ a mixer to beat in just molasses, butter, yeast mix and 1 cup of rye flour.
2. Seek the services of a picket spoon to mix inside the becoming rye flour. Cover white flour by means of stirring till the dough is rigid ample to knead.
3. Knead 5 to 10 Website page 35 minutes, including flour as expected. If the dough sticks to your arms or the board add a lot more flour.
4. Address dough and allow add 1 1 1/2 hrs or till double. Punch down dough and divide to kind 2 spherical loaves.
5. Allow loaves add on a greased baking sheet until double, concerning 1 1/2 several hours. Preheat oven to 375°F Bake for 30 to 35 minutes.
6. Resultsp in 2 spherical loaves.","url":"https://recipe.bluelayer.org/recipe/6183/roggenbrot-rye-bread-types-german-breads"},{"id":"6179","title":"Pumpkin Bread","ingredients":"• 3 1/2 cup Unbleached flour; sifted
• 1 1/2 cup Light-weight brown sugar; packed
• 1 1/2 cup Sugar; granulated
• 2 tsp Baking soda
• 1 1/2 tsp Salt
• 1 tsp Cinnamon; floor
• 1/2 tsp Nutmeg; flooring
• 4 Eggs; large
• 1 cup Salad oil
• 2/3 cup Water
• 2 cup Pumpkin; mashed, canned
• 1 cup Raisins
• 1 cup Walnuts; cutped","directions":"1. Preheat the oven to 375°F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a minimal brown sugar in just just about every.
2. Mix all the dry substances in just a high bowl and design a effectively in just the centre. Crack inside the 4 eggs and add the salad oil, water and pumpkin.
3. Combat appropriately until eventually effectively mixed, then add the raisins and crazy. Pour into the penned pans.
4. Bake 1 hour and 15 minutes or until finally a cake tester or picket decide on added in the heart will come out contemporary.
5. Amazing for 5 minutes in the pans prior to turning on to twine racks to cool. Take note: This bread can be wrapped inside aluminum foil and frozen extremely satisfactorily.","url":"https://recipe.bluelayer.org/recipe/6179/pumpkin-bread"},{"id":"6176","title":"Onion-Cheddar Bread","ingredients":"• 2 1/2 cup Unbleached all-cause flour
• 1 cup Complete wheat flour
• 1 package Hecticup dry yeast
• 1/3 cup Hot water (110-115 degrees)
• 1/2 cup Orange juice
• 1/2 cup Water
• 2 tbsp Butter or margarine *
• 1 Env. onion soup add
• 1 tbsp Sugar
• 1 tsp Salt
• 5 oz Shredded cheddar cheese
• Melted butter or margarine
• Butter or margarine ought to be slice into minimal areas.
• ~---------------------------------------------------------------------","directions":"1. ~---- In medium bowl, add flours and mounted apart. Inside of higher bowl, dissolve yeast inside of hot water.
2. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mix. Mix until eventually gentle.
3. Stir inside sufficient of the staying flour mix till tender dough is fashioned and it pulls absent versus the aspectsp of the bowl.
4. Transform dough on to lightly floured board, then knead until tender and elastic, about 10 minutes. Cover and allow add in just hot stage until doubled, pertaining to 1 hour.
5. (Dough is well prepared if indentation continues to be once touched) Preheat oven to 375°F Punch down dough, then turn on to lightly floured board.
6. Thrust into 10 x 8-inch rectangle; final with 1 cup cheese. roll, setting up at 8-inch aspect, jelly-roll design and style; pinch finishes to seal.
7. Place in 9 x 5 x 3-inch loaf pan, seam aspect down. Brush with melted butter, then final with becoming cheese.
8. Bake 45 minutes or until eventually bread stable hollow Even though tapped. Remove to cord rack and neat comprehensively just before cutting.
9. Will make 1 loaf.","url":"https://recipe.bluelayer.org/recipe/6176/onion-cheddar-bread"},{"id":"6172","title":"Mexican Cornbread","ingredients":"• 1 lb Floor meat
• Salt & pepper to flavor
• 1 cup Cutped onion
• 1/2 lb Grated american cheese
• 3 Jalapeno peppers finely cut
• 1 cup Cornmeal
• 3 Weighty eggs
• 1/2 tsp Soda
• 3 tbsp Bacon drippings
• 1 cup Lovable milk
• 1 tsp Salt","directions":"1. Create batter through mixing with each other the cornmeal, eggs, soda, drippings, milk, and salt. Add perfectly.
2. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Cover 1/2 batter then sprinkle on the meat, onions, peppers, and remaining add cheese.
3. Deal with with becoming batter. Cook at 350°F for above 45 minutes. Serve very hot.","url":"https://recipe.bluelayer.org/recipe/6172/mexican-cornbread"},{"id":"6171","title":"Mexicali Spoon Bread Casserole","ingredients":"• Web page 30
• 1 cup Onion; cutped, 1 large
• 1/4 cup Green bell pepper; cutped
• 1 Clove garlic; minced
• 15 oz Tomato sauce; 1 cn
• 12 oz Entire kernel corn; 1 cn
• 1 1/2 tsp Salt
• Chili powder; to style
• 1/8 tsp Pepper
• 1/2 cup Ripe olives; sliced
• ------cornmeal topping------
• 1 1/2 cup Milk
• 1/2 cup Yellow cornmeal
• 1/2 tsp Salt
• 3/4 cup Cheddar cheese; shredded
• 2 Eggs; large, beaten
• Warm the oven to 375°F Cook and stir the meat, onion, green","directions":"1. pepper and garlicup in a major skillet until the onion is gentle and the meat is browned. Drain off the added excess weight.
2. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 tsp salt, the chili powder, pepper and olives. Warm to boiling then remove the warmth and simmer, discovered, though arranging the cornmeal topping.
3. Mix the milk, cornmeal and 1/2 tsp salt inside a saucepan. Cook and stir above medium warmth only until finally the mix boils.
4. Remove in opput to the warmth and stir inside the cheese and eggs. Turn the very hot meat mix into an ungreased 2 1/2 to 3-quart casserole.
5. Instantly pour the topping on to the meat mix. Bake, discovered, till a knife added in the topping arrives out new, more than 40 minutes.
6. Serve warm.","url":"https://recipe.bluelayer.org/recipe/6171/mexicali-spoon-bread-casserole"},{"id":"6169","title":"Lefse","ingredients":"• 2 cup Milk, scalded
• 1/2 cup Lard
• 1 tbsp Salt
• 4 cup Flour","directions":"1. Add lard, salt and 2 cups flour to scalded milk and mixture effectively over smallall warmth. Remove from fire.
2. Sift 2 cups of flour on board, add very hot dough and function in just flour. Knead properly and cool.
3. This dough can be rolled mechanically or saved in a awesome spot for a couple of of times. May possibly be retained inside of a plasticup bag.
4. Deliver a very little patty, more than hamburger dimension, with even sealed edges as you would for pastry.
5. Flour board lightly and with a Scandinavian rolling pin roll patty inside of all recommendations, maintaining the dough spherical.
6. Roll lightly, stretching dough until eventually it is just about as weighty as the lefse baker. Employ the service of pointed adhere to deal with dough each time it is transferred from the board to the baker.
7. Brown lightly, prick air bubbles, switch and brown other aspect. It could be required to variation warm handle versus large to reduced.
8. This is a comfortable bread. Serve with butter, or butter and sugar. (Be aware: I use't comprise possibly a Scandinavian rolling pin or a lefse baker, consequently I hire a month-to-month rolling pin and a griddle.
9. This is which include a Swedish tortilla! We ordinarily spread butter and sprinkled sugar higher than the lefse then rolled them up and DEVOURED them!)","url":"https://recipe.bluelayer.org/recipe/6169/lefse"},{"id":"6168","title":"Kasespatzle (Spaetzle Cheese Noodles) Groups: German, Breads, Cheese/eggs","ingredients":"• 3 tbsp Butter or margarine
• 3 Onions;sliced inside of minimal rings
• 3 oz Emmenthaler cheese; grated
• 1 tsp Dry mustard
• 2 cup Spaetzle noodles
• 2 tbsp Chives; cutped
• Website page 29","directions":"1. Warm butter in just frypan, add onions, and brown lightly. Throw cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix perfectly.
2. Area mix inside an ovenproof casserole. Bake at 300°F for 20 to 30 minutes or until eventually hot and bubbly.
3. Sprinkle supreme with cutped chives prior to serving.","url":"https://recipe.bluelayer.org/recipe/6168/kasespatzle-spaetzle-cheese-noodles-groups-german-breads-cheese-eggs"},{"id":"6167","title":"Justin Wilson's Hush Pet dogs","ingredients":"• 2 cup Cornmeal
• Floor cayenne pepper
• 1 cup Simple flour
• 2 Eggs, beaten
• 1 tsp Baking powder
• 1 cup Buttermilk
• 1 tsp Salt
• 1 cup Green onion, finely cutped
• 1/2 tsp Soda
• 2 tbsp Bacon drippings, very hot
• 1/2 cup Parsley, finely cutped
• 1/2 tsp Garlicup powder (to flavor) Deep weight for frying","directions":"1. Mix all dry components. Add eggs, buttermilk, onions, and oil or bacon drippings. Add nicely. Shed inside deep warm excess weight by way of spoonfuls and brown on all aspects.
2. At this time, I explained higher than that this would make 48, I've by no means counted, consequently I have on't understand for positive.
3. Nonetheless it certainly does create a bunch. The key purpose why I claimed 48 is considering that the computer software, MenuMaster, gained't allow you over and above that industry until you notify it a thing.
4. Justin Wilson suggests, \"Hush pet dog is an previous Southern phrase that originated at the time the Civil War.
5. Us citizens didn't comprise ample for on their own to take in allow by yourself feed their puppies, as a result whenever the outdated hounds started out barking from urge for food, they would toss partsp of fried corn bread to them, yelling, 'Close up, puppy!
6. Hush pet!\"","url":"https://recipe.bluelayer.org/recipe/6167/justin-wilsons-hush-pet-dogs"},{"id":"6165","title":"Grand Winner Pumpkin Bread","ingredients":"• 3 1/3 cup Unbleached flour; sifted
• 4 tsp Pumpkin pie spice
• 2 tsp Baking soda
• 1 tsp Baking powder
• 1 1/2 tsp Salt
• 2 2/3 cup Sugar
• 2/3 cup Cooking oil
• 4 Eggs; large
• 2 cup Pumpkin; mashed, canned, 1cn
• 2/3 cup Water
• 2/3 cup Cutped dates","directions":"1. Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt Web page 28 collectively inside a very low bowl and preset apart.
2. Beat the sugar and oil with each other in a medium mixing bowl, utilizing an electrical mixer established on large, until gentle and fluffy.
3. Add the eggs, one at a year conquering very well as soon as every single addition, and then fight inside the pumpkin.
4. Cover the dry elementsp alternately with the water to the sugar mix, overcoming effectively immediately after every single addition, making use of a mixer established on smallall tempo.
5. Stir in just the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake inside of a preheated 324 stage F.
6. oven for 55 minutes or until eventually a cake tester or wood decide on added inside the centre arrives out fresh.
7. Awesome in just the pans on twine racks for 10 minutes, then remove in opput to the pans and commence cooling on the racks.","url":"https://recipe.bluelayer.org/recipe/6165/grand-winner-pumpkin-bread"},{"id":"6164","title":"Golden Raisin Loaves","ingredients":"• 2 cup Entire wheat flour; stirred
• 1/4 cup Sugar
• 2 package Chaoticup dry yeast; or
• 2 tsp Busy dry yeast; majority
• 1 tsp Salt
• 2 tsp Cinnamon; floor
• 3/4 cup Water
• 1/3 cup Butter or every month margarine
• 1/2 cup Buttermilk
• 2 Eggs; large
• 1 1/2 cup Raisins; golden
• 2 1/2 cup Unbleached flour; sifted
• Vegetable oil
• ------vanilla frosting------
• 2 cup Confectioners' sugar
• 1/4 tsp Vanilla
• 2 1/2 tsp Milk
• Be aware: The total of flour can range versus 2 1/4 to 2 3/4 cups dependent on","directions":"1. Stir 1 3/4 cups of the complete wheat flour, sugar, undissolved yeast, salt and cinnamon with each other inside of a significant mixing bowl.
2. Warmth the water and butter in a saucepan more than smallall warm to extremely incredibly hot (120-130°F).
3. Remove from the warmth and stir inside of the buttermilk. Add to the flour-yeast mix and beat, with an electricup powered mixer on medium pace, until eventually comfortable, more than 2 minutes.
4. Add the eggs and overcome an further more 2 minutes, then stir in just the raisins. Bit by bit add the currently being 1/4 cup of entire wheat flour and ample white flour to deliver a rigid yet light-weight dough.
5. (Heaviness suggestsp much too considerably flour and the bread will not add the right way.) Allow relax for 5 minutes.
6. Convert the dough out on to a lightly floured appear and knead until tender, more than 5 to 8 minutes.
7. Cover with the mixing bowl and allow rest for 30 minutes. Punch the dough down and divide in 50 %. Allow relax 10 minutes, then roll every 50 % to a 12 X 7-inch rectangle.
8. Starting up at the 7-inch aspect, roll up tightly which include a jelly roll and seal the edges. Tuck the finishes beneath to style rounded edges, (the loaf should really be more than 7 X 3-inches in measurement).
9. Place on a greased baking sheet. Brush with oil and repeat for the instant batch of dough. Address and allow add in a hot level until virtually doubled, over 30 minutes.
10. Bake in just a preheated 375 amount F. oven for 25 minutes or until the loaves good hollow anytime tapped.
11. Remove from the baking sheet and awesome on twine racks for 20 minutes. Frost with the vanilla icing if most popular.
12. VANILLA ICING: Mix the sugar, vanilla, and milk inside of a bowl and overcome until eventually delicate.","url":"https://recipe.bluelayer.org/recipe/6164/golden-raisin-loaves"},{"id":"6159","title":"Dillbrot (Dill Bread) Types: Breads, Cheese/eggs, Veggies","ingredients":"• 1 package Yeast; chaoticup dry
• 1 cup Cottage cheese; creamed *
• 2 tbsp Sugar
• 1 tbsp Onion; minced
• 1 tbsp Butter; melted
• 1 Egg; substantial
• 1 tsp Salt
• 2 tsp Dillseed
• 2 1/4 cup Flour; unbleached or bread","directions":"1. Creamed Cottage Cheese should really be heated to lukewarm. (Conventional bread dough viewpoint). Deal with and allow add in just a hot Place until finally doubled.
2. Punch down and put dough inside a bread pan, or organize in just a spherical form on a greased cookie sheet.
3. Allow add all over again. Bake for 30 to 45 minutes at 350°F Despite the fact that incredibly hot, bursh loaf with comfortable butter, sprinkle nicely with salt.
4. Generates 1 loaf.","url":"https://recipe.bluelayer.org/recipe/6159/dillbrot-dill-bread-types-breads-cheese-eggs-veggies"},{"id":"6155","title":"Cinnamon-Raisin Bread","ingredients":"• 5 1/2 cup Unbleached or bread flour
• 2 package Occupied dry yeast; or
• 2 tsp Occupied dry yeast; vast majority
• 1 cup Milk
• 3/4 cup Water
• 1/4 cup Sugar
• 1/4 cup Vegetable oil
• 2 tsp Salt
• 1 Egg; large
• 1 cup Raisins
• 1 cup Sugar
• 1 tsp Cinnamon; flooring,or to style
• 2 tsp Butter or margarine; melted","directions":"1. Stir 2 cups of flour and the yeast collectively in just a enormous mixing bowl. Warm the milk, water, 1/4 cup sugar, oil and salt inside a saucepan about amazingly smallall warmth until Quite hot, (120-130°F).
2. Advert the liquid mix to the flour-yeast mix. Overcome, with an electricup powered mixer at medium pace, until gentle, over 3 minutes.
3. Mix in just the egg and then stir in just the raisins. Slowly but surely stir inside plenty of of the getting flour to create a fairly tender dough, (It will be a bit sticky and light-weight in excess weight).
4. Transform the dough out on a lightly floured seem, including flour if necessary as you knead the dough, and knead until comfortable and satiny concerning 10 minutes.
5. Cover the dough with the bowl and allow for unwind for 20 minutes. Mix the 1 cup of sugar and the cinnamon, then preset apart.
6. Punch the dough down and divide in just 50 %. Roll out one 50 %, on the floured show up, to a 14 X 7-inch rectangle.
7. Brush with the melted butter and sprinkle with 50 % of the cinnamon-sugar mix. Starting off at the slim conclude, roll up tightly which include a jelly roll.
8. Force the edges to seal and fold the finishes less than. Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan.
9. Repeat for the moment 50 %. Brush the tops of the loaves with the becoming butter. Address and allow add inside of a hot stage until doubled, about 45 minutes.
10. Bake inside a preheated 375 diploma F. oven for 35 to 40 minutes or until the loaves stable hollow Although tapped.
11. Remove in opput to the pans instantly and cool on twine racks.","url":"https://recipe.bluelayer.org/recipe/6155/cinnamon-raisin-bread"},{"id":"6154","title":"Carrot-Walnut Bread","ingredients":"• 1 1/2 cup Unbleached flour; sifted
• 1 tsp Baking soda
• 1/2 tsp Cinnamon; floor
• 1/4 tsp Nutmeg; flooring
• 1/4 tsp Salt
• 1 cup Sugar
• 3/4 cup Cooking oil
• 2 Eggs; large
• 1 1/2 cup Carrots; pared, shredded
• 1/2 cup Walnuts; cutped","directions":"1. Sift the flour, baking soda, cinnamon, nutmeg and salt with each other in just a reduced bowl and preset apart.
2. Add the sugar, oil and eggs in just a mixing bowl. Combat, with an electricup powered mixer fastened on medium rate, for 2 minutes.
3. Add the dry components, stirring particularly until moistened. Stir in just the carrotsp and walnuts.
4. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in just a preheated 350 amount F. oven for 1 hour or until eventually a cake tester or picket select added inside the heart arrives out new.
5. Cool inside the pan on a cord rack for 10 minutes, remove from the pan and close cooling on the cord rack.","url":"https://recipe.bluelayer.org/recipe/6154/carrot-walnut-bread"},{"id":"6152","title":"Candied Orange Rind Bread","ingredients":"• 4 Odegrees; medium
• 1 cup Water
• 1 cup Sugar
• 4 cup Unbleached flour
• 6 tsp Baking powder
• 1/2 tsp Salt
• 1/4 cup Butter or month-to-month margarine
• 1/2 cup Sugar
• 2 Eggs; large
• 2 cup Milk","directions":"1. Thinly peel the odegrees, getting a vegetable peeler. Cut the orange rind into slender slivers. (E-book the odegrees for a further seek the services of, or try to eat them and love.) Mix the orange rind and 1 cup of water in a 2 quart saucepan and serve to a boil, then eliminate the warm, cover, and simmer for 15 minutes or till the rind is gentle.
2. Add the 1 cup of sugar and proceed cooking, learned, until eventually the mix is syrupy, about 15 minutes.
3. Neat to place temperature. In the meantime, sift the flour, baking powder and salt alongside one another in just a bowl and fixed apart.
4. Cream the butter and 1/2 cup of sugar with each other until gentle and fluffy, utilizing a electricup powered mixer established on medium.
5. Cover the eggs and add properly. Mix in the cooled orange rind mix. Add the dry elementsp alternately with the milk to the creamed mix, overcoming properly the moment just about every addition.
6. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in just a preheated 350 level F. oven for 50 minutes or until eventually a cake tester or picket choose added in just the heart will come out new.
7. Cool inside the pans for 10 minutes just before reducing to cord racks to end cooling. Wrap inside of aluminum foil and allow stand right away just before cutping.
8. This bread slices improved any time it includes cooled for 24 hrs.","url":"https://recipe.bluelayer.org/recipe/6152/candied-orange-rind-bread"},{"id":"6150","title":"Bran Day Bread","ingredients":"• 1 1/4 cup Unbleached flour, sifted
• 1 1/2 tsp Baking powder
• 1 tsp Salt
• 1/2 cup Fast paced sourdough novice
• 3/4 cup Buttermilk or bitter milk
• 1 cup Finely cutped pitted dates
• 1 cup All bran
• 1 tsp Grated lemon peel (zestonly)
• 2 Superior eggs, beaten
• 1/4 cup Vegetable oil
• 3/4 cup Firmly packed. brown sugar","directions":"1. Sift dry componentsp jointly. Filth dates with 1 T flour mix, then add to the bowl. Then include the brown sugar, all bran, and grated lemon peel.
2. Mix 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all as soon as to flour mix with the sourdough beginner, stirring until effectively moistened.
3. Pour into greased or waxpaper covered loaf pan pertaining to 9 x 5-inches. Bake at 350°F for 1 hour. Allow to stand 10 minutes in just pan and then remove versus pan and awesome until eventually chilly.
4. Wrap in just plasticup wrap or foil and Space in Fridge. Employ the service of cream cheese or home intended butter on this bread for an out of this global style.","url":"https://recipe.bluelayer.org/recipe/6150/bran-day-bread"},{"id":"6148","title":"Bara Brith (Currant Bread) Welsh","ingredients":"• 1/4 lb Dried fruit
• 4 oz Candied peel
• 1 pint Heat water
• 1/2 tsp Combined spice
• 2 lb Simple flour
• 2 tsp Salt
• 6 oz Lard
• 1 oz Refreshing yeast
• 1/2 lb Demerara sugar
• 2 Eggs","directions":"1. Oven: 450°F, Fuel Mark 8 for 15 minutes: 375°F, Gasoline Mark 5 for 45 minutes. Soak the fruit and candied peel inside the water with the spice.
2. Go away to steep inside of a hot Space and retain the services of the incredibly hot spicy, strained water to mix the dough.
3. Sift the flour and salt and rub inside the lard; cream the yeast with the sugar and a tiny of the spiced water; combine this into the flour, jointly with the eggs and retain the services of plenty of of the water to present a business, nonetheless elasticup dough.
4. Knead nicely, depart to add and knock back again; mixture in just the fatigued fruit and knead once more.
5. Condition the dough into loaves and mounted into greased 1 lb tins in just a heat House to verify; bake, doing away with the temperature just after the very first 15 minutes.
6. Initially, in just some recipies, the fruit article content would consist of been new currantsp or blackberries.
7. Bara Brith is sometimes aided as portion of the regular Welsh tea. It can too be ordered at quite a few of the very low bakeries discovered for the duration of Wales.
8. British Cookery (BTA/BFPC)","url":"https://recipe.bluelayer.org/recipe/6148/bara-brith-currant-bread-welsh"},{"id":"6145","title":"Lower Espresso Cakes (Kleina Kaffee Kuchen) Groups: Penndutch, Breads","ingredients":"• 1/2 cup Butter and other shortening,
• 2 Egg
• 2 Egg yolk
• 3 tbsp Sugar
• 1/2 cup Cream
• 2 cup Flour, sifted
• 1 cup Yeast
• *dissolved inside:
• 1 cup Milk, lukewarm
• 1/2 tsp Salt","directions":"1. Cream the butter, sugar and salt and include the eggs and egg yolks one at a season, overcoming very well immediately after every addition.
2. To the dissolved yeast, add 3 Tbsp of the flour and mixture perfectly. Mix with the initial mix. Cover the getting flour and cream alternately.
3. Grease and flour muffin tins and fill 2/3 complete of the dough. Fixed pans inside a hot level until finally dough includes risen to the tops of the pans.
4. Bake at 400-F above 25 minutes. Useful resource: Pennsylvania Dutch Cook E book - High-quality Previous Recipes, Culinary Artsp Force, 1936.","url":"https://recipe.bluelayer.org/recipe/6145/lower-espresso-cakes-kleina-kaffee-kuchen-groups-penndutch-breads"},{"id":"6144","title":"Raisin Bread","ingredients":"• 1 Med Potato
• 1 quart Water
• 1 cup Yeast
• 1 cup Water, lukewarm
• 2 tsp Cinnamon
• 1/2 tsp Cloves
• 1 cup Sugar
• 1 lb Raisins
• 1 tbsp Butter
• Flour","directions":"1. Pare and boil the potato in just the quart of water, mash and mix ample flour with the water to style a soft batter.
2. Dissolve the yeast inside of 1 cup of lukewarm water and mix with the batter. Cover and established inside a hot point and allow add for 4 hrs.
3. Add the rest of the elementsp and knead, incorporating flour as demanded. Be thorough not to order dough as well rigid.
4. Allow stand for 2 several hours, then style into loaves, point in bread pans and allow add until mild.
5. Bake at 400-F for 30 to 40 minutes. Resource: Pennsylvania Dutch Cook E-book - Wonderful Previous Recipes, Culinary Artsp Thrust, 1936.","url":"https://recipe.bluelayer.org/recipe/6144/raisin-bread"},{"id":"6143","title":"Potato Sponge Bread","ingredients":"• 4 Med Potato
• 2 tbsp Sugar
• 1 tbsp Salt
• 1 cup Yeast
• *dissolved in:
• 1/2 cup Water, lukewarm
• 4 cup Flour, bread","directions":"1. Pare and boil the potatoes and although incredibly hot, mash finely and rub in the course of a sieve or colander.
2. Add the sugar, salt and dissolved yeast cake. Stir flour into the mix, overcoming very well. Add additional flour to kind smallooth dough.
3. Convert on to a floured board and knead. Return to bowl, cover and allow for add above evening. Inside the early morning, sort into loaves, allow add until mild and bake at 350-F for 45 to 50 minutes.
4. Resource: Pennsylvania Dutch Cook Ebook - Good Outdated Recipes, Culinary Artsp Drive, 1936.","url":"https://recipe.bluelayer.org/recipe/6143/potato-sponge-bread"},{"id":"6140","title":"German Bread","ingredients":"• 1/2 cup Butter
• 3/4 cup Sugar
• 1 cup Yeast
• *dissolved in just:
• 1/4 cup Water, lukewarm
• 1 cup Milk, scalded
• 2 Egg, nicely beaten
• 2 1/2 cup Flour, bread
• *to:
• 3 cup Flour, bread
• 1 1/4 cup Bread crumbs, tender
• 3 tbsp Brown sugar, gentle
• 1 tsp Cinnamon
• 1/4 tsp Salt
• 2 tbsp Butter, melted","directions":"1. Cream collectively the butter and sugar, include the scalded milk and mix appropriately. Any time lukewarm, stir inside the dissolved yeast, eggs and flour (employing much more flour if demanded to deliver a rigid batter).
2. Overcome mix correctly, cover and allow add in a incredibly hot location over 1-1/2 hrs or until finally double inside cooler part.
3. Whilst light-weight, beat back adequately. Grease deep pie pan and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough.
4. Sprinkle final of cakes with the after mix: add the delicate bread crumbs with the melted butter, sugar, salt and cinnamon and mix nicely.
5. Allow cakes add more than 20 minutes and bake at 400-F regarding 20 minutes. Resource: Pennsylvania Dutch Cook Guide - Fantasticup Outdated Recipes, Culinary Artsp Drive, 1936.","url":"https://recipe.bluelayer.org/recipe/6140/german-bread"},{"id":"6136","title":"Cinnamon Buns (The Famed Dutch Sticky Buns) Classes: Penndutch, Breads","ingredients":"• 1 cup Milk, scalded
• 1/2 cup Raisins, cutped
• 2 tbsp Currants
• 1/2 tsp Cinnamon
• Brown sugar
• 2 tbsp Citron, finely cutped
• 1/2 cup Yeast
• *dissolved in:
• 1/4 cup Water, hot
• 3 cup Flour
• 1/2 tsp Salt
• 3 tbsp Butter","directions":"1. Dissolve yeast inside of hot water and add to milk which contains been allowted to come to be lukewarm.
2. Add sugar (over 3 Tbsp), salt and flour, and knead carefully until it getsp a delicate dough. Place the dough inside a buttered bowl and butter the supreme of the dough.
3. Cover bowl and put in a hot issue. Allow it to stand until the dough resultsp in being 3 instances itsp initial dimension.
4. Roll until it is one fourth of an inch inside of thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon.
5. Roll as a jelly roll and slice into slices 3/4 inch thick. Place slices inside buttered pans, spread nicely with brown sugar, and bake at 400-F for 20 minutes.
6. Useful resource: Pennsylvania Dutch Cook Ebook - High-quality Previous Recipes, Culinary Artsp Thrust, 1936.","url":"https://recipe.bluelayer.org/recipe/6136/cinnamon-buns-the-famed-dutch-sticky-buns-classes-penndutch-breads"},{"id":"6135","title":"Apple Strudel (Apfelstrudel) Types: Penndutch, Breads, Culmination","ingredients":"• 2 1/2 cup Flour
• 1 tsp Salt
• 2 tbsp Shortening
• 2 Egg, somewhat beaten
• 1/2 cup Water, hot
• 5 cup Apple, sliced
• 1 cup Brown sugar
• 1/2 cup Raisins
• 1/2 cup Outrageous, cutped
• 3 tbsp Butter, melted
• 1/2 tsp Cinnamon
• 1 Lemon, grated rind of","directions":"1. Sift the flour and salt collectively. Cut inside of the 2 Tbsp shortening and include the eggs and water.
2. Knead perfectly, then toss or beat dough from board until it blisters. Stand it inside a very hot House below a fabricup for 20 minutes.
3. Cover the kitchen area desk with a reduced white fabricup and flour it. Put dough on it. Pull out with fingers extremely closely to thickness of tissue paper.
4. Spread with mix developed of the sliced apples, melted butter, raisins, outrageous, brown sugar, cinnamon and grated lemon rind.
5. Fold inside of outer edges and roll about 4 inches broad. Bake at 450-F for 10 minutes, avoid warmth to 400-F and bring on to bake more than 20 minutes.
6. Allow cool. Slice in just slices about 2 inches vast. Resource: Pennsylvania Dutch Cook Ebook - Cool Aged Recipes, Culinary Artsp Drive, 1936.","url":"https://recipe.bluelayer.org/recipe/6135/apple-strudel-apfelstrudel-types-penndutch-breads-culmination"},{"id":"6134","title":"Nifty Hamburgers Upon A Bun","ingredients":"• 8 Hamburger buns; *
• Created mustard or catsup
• 1 lb Lean flooring beef
• 1/4 cup Onion; cutped, 1 minimal
• 1 tsp Salt
• 1/4 tsp Pepper
• Hamburger buns need to be the little types or hire 6 slices of bread.","directions":"1. ~--------------------------------------------------------------------- ~--- Warm oven to 500°F F. Spread cut aspectsp of hamburgers buns or one aspect of every single bread cut with mustard.
2. Combine meat, onion, salt and pepper. Spread mix higher than the mustard, getting cautious to deliver it to the edges of the buns.
3. Space meat aspectsp up on an ungreased baking sheet. Bake until preferred doneness is achieved, concerning 5 minutes.
4. Be aware: If you together with, you can include Individuals burgers geared up and ready in just the freezer for final-moment cooking.
5. Right after spreading the meat mix earlier mentioned the buns, wrap every safely inside hefty-obligation or double thickness of regular monthly aluminum foil and label; freeze no for a longer time than 2 weeks.
6. To serve, unwrap chosen variety of hamburgers and bake over 10 minutes.","url":"https://recipe.bluelayer.org/recipe/6134/nifty-hamburgers-upon-a-bun"},{"id":"6132","title":"Ham And Cheese With Coleslaw","ingredients":"• 2 tbsp Margarine or butter
• 1/2 tsp Penned mustard
• 4 Slices rye bread, toasted 4
• Slices cooked ham
• 1 Higher tomato, sliced
• 4 Slices cheese
• 1 cup Coleslaw","directions":"1. Microwave margarine discovered in custard cup on higher (100%0 until eventually softened, 15 to 30 seconds.
2. Add in just mustard. Spread margarine on one facet of every toast lsice. Place slices buttered facetsp up on serving plate; best with ham tomato and cheese slices.
3. Microwave realized till cheese commences to soften, 1 1/2 to 2 minutes. Final every sandwich with a spoonful of coleslaw.","url":"https://recipe.bluelayer.org/recipe/6132/ham-and-cheese-with-coleslaw"},{"id":"6131","title":"Corn Bread","ingredients":"• 1 cup Cornmeal, yellow
• *or:
• 1 cup Cornmeal, white
• 4 tbsp Sugar
• 1 tsp Salt
• 1 Egg, properly beaten
• 1 cup Milk, skim
• 1 cup Flour
• Web page 15
• 4 tsp Baking powder
• 2 tbsp Butter, melted","directions":"1. Add the sugar and salt to the cornmeal. Overcome the egg effectively and pour into the milk; stir this mix into the dinner, overcoming cautiously.
2. Sift the flour and baking powder into the dinner, add the melted butter and beat challenging. Pour the mix into a greased pan and bake at 400-F until brown.
3. To create a skinny crisp Johnny Cake, employ the service of an oblong pan and spread batter thinly. For a smallooth loaf, spread batter thickly.
4. Resource: Pennsylvania Dutch Cook Guide - Good Previous Recipes, Culinary Artsp Force, 1936.","url":"https://recipe.bluelayer.org/recipe/6131/corn-bread"},{"id":"6130","title":"Bacon, Cheese, And Tomato Sandwiches","ingredients":"• 3 Slices bacon 3
• Slices rye bread, toasted
• 2 tbsp Mayo. or salad dressing
• 1/2 tsp Dried dill weed
• 1 Massive tomato, sliced
• 3 Slices swiss cheese","directions":"1. Space bacon on microwave rack in just glass dish. Deal with loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes.
2. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; final with tomato and cheese slices.
3. Crumble bacon and sprinkle already mentioned ultimate. Microwave getd on higher (100%) until cheese startsp to soften, 1 to 1 1/2 minutes.","url":"https://recipe.bluelayer.org/recipe/6130/bacon-cheese-and-tomato-sandwiches"},{"id":"6129","title":"100% Complete Wheat Bread","ingredients":"• 2/3 cup Water
• 3 package Yeast
• 1 tbsp Sugar
• 8 cup Scalded milk
• 2/3 cup Shortening
• 1 cup Sugar
• 1/2 cup Molasses
• 2 tbsp Salt
• 12 cup Full wheat flour","directions":"1. Dissolve yeast in just 2/3 cup water When your milk is cooling. Dissolve 1 cup sugar in just the incredibly hot milk.
2. Stir all elementsp inside of weighty bowl, transform out and knead over 5 minutes, including flour if essential.
3. Knead over 5 minutes. Allow for add until doubled in just cooler part, regarding 1 1/2 to 2 several hours.
4. Knead down and form into 6 loaves, allow for add until eventually doubled in pans. Bake at 375°F for 40 minutes.
5. Turn out on cord rack and allow amazing to chilly ahead of cutting, if you can. Be aware: Raisins and/or walnutsp can be extra for a difference.
6. On top of that this bread freezes perfectly.","url":"https://recipe.bluelayer.org/recipe/6129/100-complete-wheat-bread"},{"id":"6127","title":"Sheepherder Bread","ingredients":"• 1 1/2 cup Fast paced Sourdough Newbie
• 4 cup Unbleached Flour
• 2 tbsp Sugar
• 2 tbsp Shortening, Melted
• 1 tsp Salt
• 1/4 tsp Baking Soda","directions":"1. Into a higher bowl, sift the dry substances, and dig a properly in just the heart of the sourdough rookie.
2. Mixture the dry add into the newbie in opput to the edges with plenty of flour to knead until soft and dazzling.
3. Place inside greased bowl and allow add until nearly double. Condition into 2 loaves and issue in just greased bread pans.
4. Bake at 375°F until eventually finished.","url":"https://recipe.bluelayer.org/recipe/6127/sheepherder-bread"},{"id":"6125","title":"Aunt Cora's Biscuits","ingredients":"• 1 1/2 cup Sifted Unbleached Flour
• 3 tsp Baking Powder
• Website page 13
• 1 tsp Salt
• 1 1/2 tsp Baking Soda *
• 2 tbsp Sugar
• 1/4 cup Shortening, Melted
• 1 1/2 cup Sourdough Rookie","directions":"1. Even more Baking Soda could be further if the novice if rather bitter. House flour inside bowl, add beginner inside of a nicely, then include melted shortening and dry elements.
2. Mix lightly and transform out on to a evenly floured board and knead until the regularity of bread dough, or of a satiny full.
3. Pat or roll out dough to 1/2 inch thickness, slice and put on a greased pan. Coat all facetsp of biscuitsp with melted butter.
4. Allow add already mentioned boiling water for 1/2 hour. Bake at 425°F F for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/6125/aunt-coras-biscuits"},{"id":"6123","title":"The Medical professional's Sourdough Bread","ingredients":"• 1 cup Sourdough Novice
• 2 cup Hot Water
• 2 cup Incredibly hot Milk
• 1 tbsp Butter
• 1 package Hecticup Dry Yeast
• 1/4 cup Honey
• 7 cup Unbleached Flour
• 1/4 cup Wheat Germ
• 2 tbsp Sugar
• 2 tsp Salt
• 2 tsp Baking Soda","directions":"1. Mix the rookie and 2 1/2 Cups of the flour and all the water the evening in advance of you need to have to bake.
2. Allow stand inside of hot Place right away. Subsequent early morning mix in just the butter with incredibly hot milk and stir inside of yeast until eventually till dissolved.
3. Cover honey and Even though adequately put together, add 2 far more cups of flour, and stir in the wheat germ.
4. Sprinkle sugar, salt, and baking soda higher than the mix. Gentlypress into dough and mix lightly. Let to stand versus 30 to 50 minutes till mix is bubbly.
5. Cover adequate flour until eventually the dough cleans the facetsp of the bowl. Then place the dough on a lightly floured board and kead 100 days or until finally silky mix is manufactured.
6. Sort into 4 1-lb loaves, House in just effectively-greased loaf pans 9 x 3 dimensions. Allow for add until double, around 2 to 3 several hours in a heat space.
7. Then bake in incredibly hot oven, 400°F, for 20 minutes. Remove oven temp. to 325°F and bake 20 minutes more time or until meticulously baked.
8. Remove in opput to pans and stage loaves on rack to amazing. Butter tops of loaves to avert challenging crustyness.
9. Produces 4 1-lb Loaves","url":"https://recipe.bluelayer.org/recipe/6123/the-medical-professionals-sourdough-bread"},{"id":"6122","title":"Sourdough French Bread","ingredients":"• 1 package Hecticup Dry Yeast
• 1/4 cup Hot Water (110 to 115°F)
• 4 1/2 cup Unbleached Flour, Unsifted
• 2 tbsp Sugar
• 2 tsp Salt
• 1 cup Hot Water
• 1/2 cup Milk
• 2 tbsp Vegetable Oil
• 1/4 cup Sourdough Beginner","directions":"1. Dissolve yeast inside of very hot water. Cover the rest of the components. Combine and knead lightly and return to the bowl to add until double.
2. Turn out on to floured board and divide dough into 2 components. Form dough sections into oblongs and then roll them up tightly, setting up with one aspect.
3. Seal the outside the house gain through pinching and condition into measurement desired. Place loaves on greased baking sheet and allow for add until finally double yet again.
4. Deliver diagonal cutsp on best of loaves with razor blade or Extremely SHARP knife and brush lightly water for crisp crust.
5. Bake at 400°F F for about 25 minutes, or until finally brown and completed. Take note: Can make 2 loaves at 18 slices each individual.
6. Moreover be aware the the serving measurementsp in all of Individuals recipes is guesstamate. It all is dependent on the serving dimension you choose.","url":"https://recipe.bluelayer.org/recipe/6122/sourdough-french-bread"},{"id":"6113","title":"Crusty Cheddar Bread","ingredients":"• 1 package Busy Dry Yeast; OR
• 1 tbsp Occupied Dry Yeast; Majority
• 1/4 cup Water; Hot, 110-115 Deg. F.
• 1 cup Cottage Cheese; *
• 1 tbsp Sugar
• 1 1/4 tsp Salt
• 1 Egg; Large.
• 2 1/4 cup Unbleached Flour; Unsifted,*
• 1 tbsp Butter; House Temperature
• 1 cup Cheddar; Sharp, Grated","directions":"1. The cottage cheese really should be the reduced curd type at house temperature. ** You can employ the service of up to an far more 1/4 cup of flour inside this recipe relying on the climate.
2. buttered dish. Allow add 30 to 40 minutes more time or until eventually practically doubled inside sizing.
3. Preheat the oven to 350°F and bake for 40 to 50 minutes or until eventually golden brown. Brush the best with butter.","url":"https://recipe.bluelayer.org/recipe/6113/crusty-cheddar-bread"},{"id":"6111","title":"Polka Dot Straightforward Bread","ingredients":"• 2 cup Cranberries; Contemporary Or Frozen
• 1 cup Milk
• 1 Egg; Large, A bit Beaten
• 1/4 cup Butter; Melted
• 1 tbsp Orange Peel; Grated
• 2 cup Unbleached Flour
• 1 cup Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 1 1/2 cup Cheddar; Medium, Shredded
• 1/2 cup Walnuts; Coarsely Cutped","directions":"1. Preheat the oven to 350°F then grease a 9 X 5-inch loaf pan; established apart. Cut the cranberries in just fifty percent and established apart in just a tiny bowl.
2. In a medium bowl, mix the milk, egg, butter, and orange peel and preset apart. Sift the flour, sugar, baking powder, and salt into a major bowl.
3. Add the halved cranberries, cheese and outrageous. Throw with a fork to spread. Add the milk mix all at as soon as and stir the flour mix till just moistened.
4. Turn into the composed loaf pan and bake for 1 hour and 15 minutes inside of the preheated oven or until a picket choose added inside the middle will come out contemporary.
5. Cool inside the pan on a rack for 10 minutes, then remove from the pan. Cool to house temperature on the cord rack ahead of reducing.","url":"https://recipe.bluelayer.org/recipe/6111/polka-dot-straightforward-bread"},{"id":"6109","title":"Hearthside Cheddar Bread","ingredients":"• 2 1/2 cup Unbleached Flour
• 1/2 cup Sugar
• 2 tsp Baking Powder
• 1 tsp Salt
• 1/2 tsp Cinnamon; Flooring
• 3/4 cup Milk
• 1/4 cup Vegetable Oil
• 2 Eggs; Large
• 1 1/2 cup Apples; Cooking, *
• 2 cup Cheddar; Sharp, Shredded
• 3/4 cup Walnutsp Or Pecans; Cutped","directions":"1. Apples really should be the cooking design and style (bitter not cute taking in apples). They should really be peeled, cored, and cutped.
2. pan. In just a substantial bowl, mix the flour, sugar, baking powder, salt and cinnamon. Deliver a effectively in just the centre of the dry elementsp and add the milk, oil, and eggs.
3. Stir until finally cautiously put together. Carefully stir in just the cutped apples, cheddar cheese, and mad.
4. Bake for 1 hour and 15 minutes inside the preheated oven until loaf is browned and appears hollow Even though tapped on the backside.
5. Cool in just the pan on a rack for 5 minutes. Remove in opput to the pan and cool to area temperature, on a twine rack, right before reducing.","url":"https://recipe.bluelayer.org/recipe/6109/hearthside-cheddar-bread"},{"id":"6108","title":"Panhandle Cornbread","ingredients":"• 1 cup Corn Supper; Yellow
• 1 tbsp Baking Powder
• 1 cup Cheddar; Sharp, Shredded 2
• Eggs; Large, Beaten
• 1/2 cup Vegetable Oil
• 1 cup Dairy Bitter Cream
• 8 oz Corn; Cream Design, 1 Cn
• 4 oz Green Chile Peppers; Cutped","directions":"1. Preheat the oven to 400°F and generously grease a 12 cup bundt or 9-inch tube pan; fastened apart. In just a hefty bowl, add the cornmeal and baking powder.
2. Stir in just the cheddar. Inside of a medium bowl, fight the eggs, oil, bitter cream, corn and chiles collectively.
3. Add to the cornmeal mix. Stir until particularly moistened and then spoon the batter into the penned pan.
4. Bake for 40 to 50 minutes inside of the preheated oven till a wood pick out added in the middle will come out contemporary.
5. Awesome on a rack for 10 minutes then invert over a serving plate.","url":"https://recipe.bluelayer.org/recipe/6108/panhandle-cornbread"},{"id":"6106","title":"Cheddar Day Nut Loaf","ingredients":"• 8 oz Dates; Finely Cutped
• 2 tbsp Butter
• 3/4 cup Water; Boiling
• 1 3/4 cup Unbleached Flour; Sifted
• 1/4 tsp Salt
• 1 tsp Baking Soda
• 1/2 cup Sugar; Granulated
• 1 Egg; Large, Perfectly Beaten
• 4 oz Cheddar Medium, Shredded
• 1 cup Walnuts; Cutped","directions":"1. Preheat the oven to 325°F Place the dates and butter inside a little bowl and pour the boiling water around them.
2. Allow stand for 5 minutes. Stir the dry elementsp collectively in just a significant bowl. Add the day mix, egg, cheddar and crazy.
3. Mixture till just just combined and spoon the mix into a properly greased 9 X 5-inch loaf pan. Allow for stand for 20 minutes.
4. Bake for 50 to 60 minutes in the preheated oven or till a picket opint for added inside of the heart of the loaf arrives out new.
5. Turn out on to a rack and cool just before reducing. Notice: The taste adds is the bread stands right away prior to serving.","url":"https://recipe.bluelayer.org/recipe/6106/cheddar-day-nut-loaf"},{"id":"6104","title":"Tacky Corn Bread","ingredients":"• 1 cup Unbleached Flour
• 1 cup Corn Evening meal; White Or Yellow
• Website page 6
• 2 tbsp Sugar
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1/4 tsp Mustard; Dry
• 2 cup Cheddar; Sharp, Shredded 1
• Egg; Large, Marginally Beaten
• 1 cup Milk
• 1/4 cup Vegetable Oil","directions":"1. Mix the dry substances, then stir inside of the cheddar cheese. Mix the egg with the milk and oil. Stir into the cheddar mix, mixing until just moistened.
2. Pour the mix into a greased 9-inch sq. baking pan. Bake at 425°F for 20 minutes. Cool marginally and slice into squares, then serve incredibly hot.","url":"https://recipe.bluelayer.org/recipe/6104/tacky-corn-bread"},{"id":"6103","title":"Easy Cheddar Bread","ingredients":"• 3 3/4 cup Unbleached Flour
• 5 tsp Baking Powder
• 1/2 tsp Salt
• 1/3 cup Butter
• 2 1/2 cup Cheddar; Sharp
• 1 1/2 cup Milk
• 2 Eggs; Large, Somewhat Beaten","directions":"1. Mix the dry substances, then cut the butter into the flour till the mix resembles coarse crumbs, then add the cheddar cheese.
2. Add the milk and eggs then include the mix to the cheddar mix. Stir until eventually only moistened, then spoon into a greased 9 X 5-inch loaf pan.
3. Bake at 375°F hour. Remove from the pan automatically and allow awesome on a twine rack.","url":"https://recipe.bluelayer.org/recipe/6103/easy-cheddar-bread"},{"id":"6101","title":"Golden Cheddar Corn Bread","ingredients":"• 1 cup Corn Supper; White If Poss.
• 1 cup Unbleached Flour
• 1 tbsp Baking Powder
• 1 1/2 tsp Salt
• 10 oz Cheddar; Sharp, Shredded
• 1 cup Milk
• 1/4 cup Butter, Melted
• 1 Egg; Large, Beaten","directions":"1. Mix the dry elementsp and then stir in just the cheddar cheese. Mix the milk, butter and egg then add them to the dry substances, mixing until finally accurately moistened.
2. Pour into a greased 8-inch sq. baking pan and bake at 425°F F for 35 minutes. Serve hot.","url":"https://recipe.bluelayer.org/recipe/6101/golden-cheddar-corn-bread"},{"id":"6099","title":"Golden Spoon Bread","ingredients":"• 10 oz Cheddar; Sharp, Grated
• 2 cup Milk
• 4 Egg Yolks; Large
• 1 cup Corn Supper; Yellow
• 1/4 cup Butter
• 1 tsp Sugar
• 1/2 tsp Salt
• 4 Egg Whites; Large","directions":"1. Correctly grease a 1 1/2-quart casserole dish. Place the cheddar in just a very little bowl and fastened apart.
2. Scald the milk in just the coolest of a double boiler. In the meantime fight the egg yolks until eventually thick and lemon-coloured then established them apart.
3. Whilst the milk is scalded, add the corn supper incredibly slowly, stirring regularly. Stir until finally the mix thickens and will become tender.
4. Remove the coolest of the double boiler from the simmering water and slowly but surely add the beaten egg yolks, stirring usually.
5. Mix in just the grated cheese, butter, sugar and salt. Overcome the egg whites, in just a minimal bowl, until spherical peaks are shaped.
6. Carefully spread the beaten egg whites over the corn supper mix then meticulously fold alongside one another until specifically combined.
7. Transform the mix into the greased casserole dish. Bake at 375°F F. for 35 to 40 minutes or until a picket opint for or cake tester arrives out refreshing every time added in just the heart of the dish.
8. Serve piping very hot with butter and maple syrup or honey.","url":"https://recipe.bluelayer.org/recipe/6099/golden-spoon-bread"},{"id":"6098","title":"Cheddar Bread Ring","ingredients":"• 2 3/4 cup Bread Flour
• 2 tbsp Sugar; Granulated
• 1 package Fast paced Dry Yeast; OR
• 1 tbsp Chaoticup Dry Yeast; Vast majority
• 3/4 tsp Salt
• 1 cup Milk
• 2 tbsp Butter
• 1 1/2 cup Cheddar; Sharp, Shredded
• Butter","directions":"1. Take note: You can retain the services of Unbleached All-Reason flour in just this recipe and up to 3 cups in general.
2. sometimes. Add 1/2 cup of the flour and the cheese. Fight fir 2 minutes on substantial rate on the mixer, scraping the bowl often.
3. Stir inside of adequate further flour to create a rigid however mild dough. Transform the dough out on to a lightly floured look and knead till soft and elastic, 5 to 8 minutes.
4. Location in just a greased bowl, turning at the time to grease the final. Cover with a dishtowel that contains been moist inside hot water and then wrung out until eventually practically dry.
5. Allow for add in just a hot point until eventually doubled inside of the cooler part, more than 1 hour.
6. Punch the dough down and change out on a lightly floured show up and condition into a 20-inch rope. Place seam facet down in just a buttered 6 1/2 cup ring mold, pinching the finishes collectively.
7. Deal with and allow add inside heat place until virtually doubled in the vast majority, above 35 to 40 minutes.
8. Bake inside a preheated 350 stage F. oven for 25 to 30 minutes. Remove in opput to the ring mold. Be aware: For a softer crust, brush with melted butter even though continue to warm.
9. Crust will develop into crisp Though amazing if you do not.","url":"https://recipe.bluelayer.org/recipe/6098/cheddar-bread-ring"},{"id":"6093","title":"Chili-Cheese Bread","ingredients":"• 3 cup Monterey Jack Cheese; Grated
• 4 oz Chiles; Cutped, *
• 1 cup Mayonnaise 1
• French Bread; Loaf, Unsliced","directions":"1. You can hire one can of cute green chiles or jalapenos that consist of been cutped.","url":"https://recipe.bluelayer.org/recipe/6093/chili-cheese-bread"},{"id":"6092","title":"Cheddar-Olive Bread","ingredients":"• 3 cup Cheddar; Sharp, Grated
• 3 oz Pimento-StuffedOlives;Sliced
• 1 cup Mayonnaise 1
• French Bread; Loaf, Unsliced","directions":"1. Add the cheese, olives, and mayonnaise with each other. Spread on the cut seem of the French Bread, which adds been sliced horizontally.
2. Bake at 350°F for 20 to 30 minutes, then cut into thick slices and serve hot.","url":"https://recipe.bluelayer.org/recipe/6092/cheddar-olive-bread"},{"id":"6088","title":"French Toast Cheddar Sandwiches","ingredients":"• 2 Eggs; Large
• 1/3 cup Milk Or Light-weight Cream
• 1/2 tsp Salt
• 8 White Bread; Slices
• Mustard; Penned 4
• Cheddar Cheese; Thick,Slices
• 3 tbsp Butter","directions":"1. Established out a weighty skillet or forged iron griddle. Beat the eggs marginally in just a pie tin or shallow bowl and add the milk or cream and salt, fixed apart.
2. Spread the bread slices out on a flat performing show up. Spread one facet of 4 slices of bread lightly with the published mustard.
3. Ultimate each individual with a lower of cheddar cheese. Butter the becoming 4 slices of bread and supreme each and every cheese cut with bread, butter facet down.
4. Warmth the butter inside the skillet or on the griddle. Closely dip each individual sandwich into the egg mix, coating both of those aspects.
5. Allow the extra egg mix to drain again into the bowl. Dip just as quite a few sandwiches as will lie flat in just the skillet or griddle.
6. Cook over very low warmth until eventually browned. Turn and brown the other aspects. Repeat for the getting sandwiches and if essential, add further more butter to the skillet or griddle to stop sticking.
7. Or you can Place the sandwiches, at the time dipping, on a perfectly greased baking sheet and brown inside the oven at 450°F F.
8. for 8 to 10 minutes. Serve very hot.","url":"https://recipe.bluelayer.org/recipe/6088/french-toast-cheddar-sandwiches"},{"id":"6087","title":"Baked Cheddar Toast","ingredients":"• 1 cup Hefty Or Whipping Cream
• 1 cup Cheddar Cheese; Medium, Shredded
• 1/2 tsp Nutmeg
• 1/4 tsp White Pepper
• 4 Eggs; Large, Effectively Beaten
• 12 Bread Slices; White","directions":"1. Inside the ultimate of a double boiler, mix the cream, cheddar, white pepper, and nutmeg. Stir around very hot water till the cheese meltsp and the mix is properly mixed.
2. Remove from the warm and cool to lukewarm. Generously butter a heavy baking sheet and established apart.
3. Cut the bread slices diagonally and dip every single triangle into the cheddar mix. Location 1/2-inch aside on the baking sheet and bake until eventually browned and bubbly, more than 15 minutes.
4. Serve warm.","url":"https://recipe.bluelayer.org/recipe/6087/baked-cheddar-toast"},{"id":"6085","title":"Challah","ingredients":"5 cups flour
1/4 cup s ugar
1/2 cup milk, naked ly warme d
5 e ggs , warme d inside of the s he ll
2 e gg yolks
1 te as poon busy dry ye as t, proofe d within just 1 desk s poon naked ly hot wate r with 1 te as poon flour
1 te as poon s alt","directions":"First, place-te mpe rature butte r for the pan Egg was h (s e e Creating Egg Was h for Pie Pas check out) Right before starting up, evaluation the actions for bread developing.
Then, in a reduced bowl, mix 1 cup of the flour with the sugar, milk, eggs, egg yolks, and yeast.
Then, stir flippantly with a whisk until finally tender.
Then, go over with plastic wrap and allow ferment for 1 hour at place temperature.
Then, in a hefty bowl, incorporate the getting 4 cups flour with the salt.
Then, pour the egg blend about the flour-salt blend and combine for regarding 2 minutes, or lengthy adequate to moisten.
Then, address with an inverted bowl or with plastic wrap and allow for take it easy for 20 minutes.
Finally, knead the dough via hand for relating to 10 minutes or with a stand mixer equipped with the dough hook upon medium tempo for above 7 minutes, or right until soft.","url":"https://recipe.bluelayer.org/recipe/6085/challah"},{"id":"6084","title":"Brioche","ingredients":"3 cups additionally 3 desk s poons flour
5 e ggs","directions":"First, 1 1/2 te as poons chaotic dry ye as t proofe d inside of 1 desk s poon naked ly scorching wate r and 1 te as poon flour 1/2 te as poon s alt 1 cup butte r, minimize into 1/2-inch s lice s , as well as space-te mpe rature butte r for the mould(s ) Egg was h (s e e Generating Egg Was h for Pie Pas consider) In advance of starting, research the actions for bread creating.
Then, blend the flour, eggs, and yeast inside of the bowl of a stand mixer equipped with the dough hook.
Then, incorporate upon medium pace for above 3 minutes, or right until nicely put together.
Then, protect the bowl with a damp towel or plastic wrap and allow for the dough loosen up for 20 minutes.
Then, incorporate the salt and knead the dough upon medium rate for pertaining to 7 minutes, or until eventually the dough is delicate and passes the windowpane examine.
Then, convert the mixer to superior rate if necessary to attain the dough to slap from the aspects of the bowl.
Then, incorporate the butter, a handful at a period, waiting around for every single batch to be absorbed prior to incorporating even more.
Finally, put the dough inside of a bowl, protect with plastic wrap, and permit increase at place temperature for regarding 3 several hours, or until finally enhanced within volume by way of 50 p.c.","url":"https://recipe.bluelayer.org/recipe/6084/brioche"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances
1 garlic clove, beaten with salt
250g/9oz mayonnaise
1 tablespoon chopped contemporary chives
1 tablespoon chopped contemporary flat-leaf parsley
1 tablespoon recently squeezed
lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.
Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.
Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.
Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.
Then, inside a lower bowl, whisk the mustard and lemon juice with each other.
Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.
Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.
Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.
Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.
Then, insert 11â„2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3â„4pt substances 450ml/3â„4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1â„2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.
Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.
Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.
Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.
Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1â„2 teaspoon cayenne pepper.
Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.
Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.
Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.
Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.
Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.
Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.
Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.
Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.
Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.
Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21â„4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.
Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.
Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.
Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.
Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.
Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1â„2 teaspoon peppercorns 1â„2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.
Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.
Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.
Then, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.
Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43â„4pt water.
Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.
Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.
Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.
Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.
Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.
Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb & anchovies with thyme 319 Squid with wine & rosemary 459 Tapenade 724 Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey & lemon 566 Caramelized apple tarts 669 Curried carrot & apple soup 38 Day & apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit & apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb & apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry & apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot & orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot & orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate & apricot squares 703 Pork & apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke & prawn cocktail 86 artichokes Artichoke & prawn cocktail 86 Chickpea & artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach & artichoke casserole 248 asparagus Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Broccoli & asparagus fusilli 488 Courgette & asparagus parcels 535 Grilled asparagus & leeks 48 Salmon & asparagus linguine 447 Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese & avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango & melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean & bacon casserole 192 Banana & pecan salad 114 Beef & stout casserole 182 Tacky potato skins 80 Chicken & bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon & onions 321 Onion tart 161 Pâté en croûte 78 Pork & liver pâté 77 Potato soup 27 Quails with bacon & juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach & bacon salad 116 Steak, kidney & mushroom pie 270 Succotash 91 Tomato soup 29 Bacon & lentil stew 192 Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey & lemon 566 Baked barley & huge bean casserole 256 Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 index baked beans Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil & vegetable stew 249 Baked mozzarella & tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot & bitter soup 17 Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley & large bean casserole 256 Barley & pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley & pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil & rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean & celery stew 237 Bean croquettes 137 Beansprout & pepper salad 117 beansprouts Beansprout & pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu & broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus & bean beef 269 Beef & pork ragù 272 Beef & stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini & lovable peppers 263 Roast beef & Yorkshire pudding 273 Beef & cabbage pie 170 Beef & lentil soup 21 Beef & pork ragù 272 Beef & pumpkin curry 268 Beef & mushroom burgers 277 Beef & stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato & olive kebabs 276 Beef Wellington 264 beetroot Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Borscht 12 Crimson onion & beetroot soup 36 Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean & salsa salad 101 black beans Black bean & salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear & blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple & blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese & avocado dip 723 Blue cheese hotpot 534 Blue cheese & avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear & blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread & butter pudding 590 Breaded mushrooms 58 Brie Apple & Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea & goat’s cheese salad 145 wide beans Baked barley & wide bean casserole 256 Large bean, pea & goat’s cheese salad 145 Tomato & bean salad 100 broccoli Aromatic green casserole 240 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu & broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Brown fish stew 236 brown rice Brown rice & chicken salad 110 Brown rice stew 238 Cheese & rice casserole 237 Marinated tomato & rice salad 146 Brown rice & chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton & pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil & vegetable stew 249 Chestnut & sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh & tofu 502 Veggie burgers 528 Butter bean & chicken casserole 224 butter beans Butter bean & chicken casserole 224 Quinoa & butter beans 498 Tuscan bean & tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef & cabbage pie 170 Cabbage soup 45 Cabbage & tofu 489 Duck with leek & cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage & tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn & scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna & bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango & melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese & capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot & coriander soup 13 carrots Baked bean & vegetable casserole 241 Carrot & coriander soup 13 Curried carrot & apple soup 38 Gado gado 513 Leek & carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato & carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans & penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower & walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster & cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower & walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean & vegetable casserole 241 Bean & celery stew 237 Black bean & salsa salad 101 Celery & Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery & Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers & lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple & cheddar pie 172 Cheese & crabmeat casserole 232 Ham & cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni & cheese 239 Cheese & courgette quiche 165 Cheese & crabmeat casserole 232 Cheese & rice casserole 237 Cheese & spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato & olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut & sprout sauté 494 chestnuts Chestnut & sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice & chicken salad 110 Butter bean & chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & chickpea stew 341 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & veggies 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic & herb chicken 366 Garlic & lime chicken 380 Garlic & nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut & orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken & rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken & lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken & feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & greens 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken & chickpea stew 341 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana & chicory salad 119 Orange & chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles & peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig & chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom & ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms & peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot & chive salad 113 Chive omelette stir-fry 127 Chocolate & apricot squares 703 Chocolate & pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus & chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef & onions 261 Chunky vegetable chilli 254 Steak, kidney & mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta & Parma ham 336 Parma ham & pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon & nutmeg ice product 620 Cinnamon & nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate & pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.
Then, soups and salads • Starters and canapés.
Then, fish, meat and poultry • Vegetarian and vegetable dishes.
Then, pasta and rice • Desserts and cute snacks.
Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 > £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"6069","title":"Chilli tomato dip","ingredients":"1 significant onion, finely chopped
400g/14oz canned chopped tomatoes, tired
2 refreshing green chillies, seeded and finely chopped
1 fresh new crimson purple chilli, seeded and finely chopped
2 teaspoons granulated sugar
1 garlic clove, beaten
1â„4 teaspoon floor turmeric
1 teaspoon curry powder
125ml/4fl oz sunflower oil
1â„2 teaspoon chilli powder","directions":"First, warm the oil inside of a pan in excess of a very low warmth, include the onions and sweat carefully. Include the tomatoes, and retain stirring right until the tomatoes are harmed up. Include the staying components, and stir properly.
Then, simmer for 20 minutes, stirring continuously to prevent the mix catching upon the backside of the pan. Carry on cooking right until the liquid is virtually long gone. Remove against the warmth and make it possible for to amazing.
Finally, provide at place temperature with toasted flatbread this sort of as pitta.","url":"https://recipe.bluelayer.org/recipe/6069/chilli-tomato-dip"},{"id":"6068","title":"Blue cheese & avocado dip","ingredients":"substances
125g/41â„2oz blue cheese
125g/41â„2oz chopped avocado
1 tablespoon chopped contemporary flat-leaf parsley
1 tablespoon chopped fresh new chives
1 teaspoon chopped contemporary chilli
2 tablespoons mayonnaise
salt and floor black pepper","directions":"First, mixture or course of action all the components with each other right up until comfortable, seasoning to flavor. Chill for at minimum amount 2 several hours.
Finally, provide with crudités or toasted flatbread these types of as pitta. substances 6 garlic cloves.","url":"https://recipe.bluelayer.org/recipe/6068/blue-cheese-avocado-dip"},{"id":"6067","title":"Curry & mayonnaise dip","ingredients":"150g/5oz mayonnaise
2 teaspoons curry powder
1 tablespoon grated onion
1â„2 teaspoon dry mustard powder
1 teaspoon Tabasco sauce
salt and flooring black pepper","directions":"First, incorporate all the elements alongside one another effectively, seasoning to flavor. Chill for at minimal 2 several hours.
Finally, provide with crudités or toasted flatbread these types of as pitta.","url":"https://recipe.bluelayer.org/recipe/6067/curry-mayonnaise-dip"},{"id":"6066","title":"Cucumber & herb dip","ingredients":"225g/8oz product cheese, softened
1â„2 cucumber, finely shredded
25g/1oz Emmenthal cheese, grated
1â„2 teaspoon chopped clean dill
1â„2 teaspoon lemon juice
1â„4 teaspoon recently minced garlic salt and recently flooring
black pepper","directions":"First, merge all the elements in just a blender or foodstuff processor till delicate, seasoning to style.
Then, go to a serving dish and chill for 2 hrs or until eventually organized to provide.
Finally, provide with crudités or toasted flatbread these types of as pitta. dips, dressings, sauces and shares.","url":"https://recipe.bluelayer.org/recipe/6066/cucumber-herb-dip"},{"id":"6065","title":"Cucumber yogurt dip","ingredients":"500ml/18fl oz Greek-style and design yogurt
1 tablespoon olive oil
3â„4 tablespoon recently squeezed lemon juice
1â„2 teaspoon finely chopped refreshing mint
1 minor garlic clove, overwhelmed
1 weighty cucumber, peeled, seeded and grated
salt
chopped contemporary flat-leaf parsley, to garnish","directions":"First, incorporate collectively the yogurt, oil, lemon juice, mint, garlic and salt to flavor.
Then, stir inside of the cucumber, and chill for at bare minimum 1 hour.
Finally, sprinkle the parsley upon ultimate prior to serving with crudités or toasted flatbread these kinds of as pitta.","url":"https://recipe.bluelayer.org/recipe/6065/cucumber-yogurt-dip"},{"id":"6064","title":"Anchovy & garlic dip","ingredients":"225g/8oz product cheese, softened
150ml/10fl oz solitary product
50g/2oz canned anchovy fillets inside of olive oil, worn out
recently floor black pepper","directions":"First, having a picket spoon, combat the cheese and product with each other until eventually light-weight and ethereal.
Then, pat the anchovies dry upon kitchen area paper, and chop finely.
Then, include the anchovies to the product cheese combination, and year with black pepper.
Finally, chill in advance of serving with a determination of crudités or toasted flatbread this sort of as pitta. dips, dressings, sauces and shares.","url":"https://recipe.bluelayer.org/recipe/6064/anchovy-garlic-dip"},{"id":"6063","title":"2-cheese dip","ingredients":"1 crimson pepper, halved and seeded
1 yellow pepper, halved and seeded
110g/4oz dolcelatte cheese
225g/8oz mascarpone cheese
1 tablespoon recently squeezed lemon juice
4 minor gherkins
salt and recently floor black pepper","directions":"First, grill the peppers for concerning 5 minutes or right until their skins are charred. Each time great adequate to control, peel off and discard the pores and skin, and chop the flesh finely.
Finally, having a fork, mash the dolcelatte inside of a bowl. Stir within just the mascarpone and lemon juice, then increase the peppers and gherkins. Year with salt and pepper, and provide with crudités or toasted flatbread these as pitta.","url":"https://recipe.bluelayer.org/recipe/6063/2-cheese-dip"},{"id":"6062","title":"Taramasalata","ingredients":"225g/8oz smoked cod’s roe
1 onion, finely grated
200ml/7fl oz olive oil
5 slices white bread, crusts eradicated
juice of 3 lemons","directions":"First, if the roe is pretty salty, soak the cod’s roe inside water for 2 several hours, then drain effectively and peel off the pores and skin. If the roe is not way too salty and the skins are gentle plenty of, Sadly, easily peel off without the need of soaking very first.
Then, employing a fork, mash the cod’s roe within a bowl, and include the onion. Incorporate a small of the olive oil, then move to a blender or foods processor. Purée into a soft paste.
Finally, moisten the bread and carefully squeeze out any extra water. Commence mixing the cod’s roe mix, alternately incorporating tiny bits of moistened bread, the becoming olive oil and the lemon juice. Combination until finally the taramasalata is comfortable and product in just color. Provide with pitta bread. dips, dressings, sauces and shares.","url":"https://recipe.bluelayer.org/recipe/6062/taramasalata"},{"id":"6043","title":"Almond shortbread","ingredients":"150g/5oz undeniable flour
75g/3oz floor almonds
175g/6oz butter
100g/4oz caster sugar, furthermore much more for dusting
a couple of drops of almond essence
1 egg white, frivolously overwhelmed
50g/2oz flaked almonds","directions":"First, preheat the oven to 160°C/325°F/Gasoline mark 3. Frivolously grease an 18 x 28cm/7 x 11inside of shallow baking tin.
Then, blend the flour and flooring almonds within just a bowl. Lower the butter into reduced components, and rub into the flour and almonds with your fingertips until finally the combination resembles breadcrumbs.
Then, stir in just the sugar and almond essence, then squeeze the blend with each other to sort a dough. Put the dough inside of the penned baking tin. Spread to the edges as a result of urgent it down with a metallic spoon.
Finally, frivolously brush the best of the dough with egg white, and sprinkle the flaked almonds around. Bake for 30â€\"35 minutes right until frivolously browned. Depart to amazing inside the tin, then reduce into affected individual biscuits. Grime with a minor much more sugar specifically prior to serving. biscuits & adorable snacks.","url":"https://recipe.bluelayer.org/recipe/6043/almond-shortbread"},{"id":"6038","title":"Pumpkin pie","ingredients":"For the pastry
cakes & pastries
2 eggs, evenly overwhelmed
150g/5oz Demerara sugar
75ml/3fl oz product
1 tablespoon cute sherry
1 teaspoon flooring cinnamon
1â„2 teaspoon floor nutmeg
1â„2 teaspoon floor ginger
150g/5oz undeniable flour
100g/4oz butter, cubed
1 teaspoons caster sugar
75ml/3fl oz iced water
1 egg yolk, flippantly overwhelmed, to glaze
1 tablespoon milk, to glaze","directions":"First, evenly grease a 23cm/9within spherical pie dish.
Then, peel the pumpkin and discard the seeds. Chop the flesh into minor chunks, and steam or boil for 10 minutes or right up until the pumpkin is precisely soft. Drain carefully, mash and preset apart to interesting.
Then, to deliver the pastry, sift the flour into a significant bowl, and rub within the butter making use of your fingertips right until the combination resembles fantastic breadcrumbs. Stir inside of the caster sugar.
Then, create a perfectly inside the middle, increase approximately all of the iced water and combination with a flat-bladed knife. Incorporate the currently being water, a minimal at a year, if critical to convey the dough jointly. Assemble the dough into a ball, and roll out amongst 2 sheets of baking parchment right until massive sufficient to include the foundation and aspect of the pie dish. Line the dish with the pastry, slim absent any more and crimp the edges. Chill the pastry-covered dish for more than 20 minutes.
Then, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, reduce a piece of baking parchment superior sufficient to address the pie dish. Employ to line the pastry shell, then spread baking beans above the paper. Bake blind for 10 minutes, then remove the paper and beans. Return the pie shell to the oven for a more 10 minutes or till evenly golden. Do not transform the oven off.
Then, to deliver the filling, whisk the eggs and Demerara sugar inside of a high bowl. Incorporate the cooled mashed pumpkin, product, sherry, cinnamon, nutmeg and ginger, and stir correctly until eventually merged. Pour the filling into the pastry shell, comfortable the look with the again of a spoon, then bake for 40 minutes or right until established.
Finally, provide the pie incredibly hot with ice product or whipped product. cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6038/pumpkin-pie"},{"id":"6034","title":"Frangipane tart","ingredients":"For the filling
100g/4oz caster sugar
50g/2oz floor almonds
100g/4oz simple flour
75g/3oz butter, reduce into very low cube
1 superior egg
1 egg yolk
grated zest of 1 tiny lemon
2 teaspoons water pinch of salt
50g/2oz butter
50g/2oz caster sugar
50g/2oz floor almonds
50g/2oz white breadcrumbs
1 substantial egg
3 drops of almond essence
4 tablespoons raspberry jam","directions":"First, to create the pastry, put the sugar, almonds and flour into a blender or foodstuff processor, and whiz at comprehensive tempo for a number of seconds. Increase the butter and do the job once more until eventually simply just put together. The combination ought to resemble high-quality breadcrumbs.
Then, include the egg and egg yolk, the lemon zest, 2 teaspoons water and a pinch of salt. Function yet again until eventually the pastry balls. Wrap in just hold movie and refrigerate for 2 several hours.
Then, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, roll out the chilled pastry, and hire to line a greased 20cm/8inside unfastened- bottomed tart tin. If it breaks it can be fixed by way of urgent with your arms. Create the shell as even as potential, with a double thickness spherical the edges, and driven specifically up to the supreme as it will shrink as it bakes. Be thorough to thrust into the backside edges to get rid of air in between the tin and the pastry.
Then, to deliver the filling, put the butter, sugar, almonds and breadcrumbs into the blender and operate temporarily to combination. With the gadget operating upon total tempo, incorporate the egg and almond essence right up until a soft paste sorts.
Then, put the shell upon a baking tray, prick the backside with a fork and line with foil. Fill with baking beans and bake blind for 10 minutes.
Then, remove the foil and beans, and go away to interesting a little bit, then fill the foundation with a layer of raspberry jam. Address this with the almond paste. Scrape the look comfortable and position.
Finally, return to the oven and bake for 25â€\"30 minutes right until risen and frivolously browned. Provide scorching or at place temperature. cakes & pastries 10g/5oz butter.","url":"https://recipe.bluelayer.org/recipe/6034/frangipane-tart"},{"id":"6033","title":"Mississippi mud pie","ingredients":"substances
225g/8oz undeniable flour
2 tablespoons cocoa powder
150g/5oz butter
25g/1oz caster sugar
450ml/3â„4pt double product, whipped
For the filling
175g/6oz butter
350g/12oz muscovado sugar
4 eggs, frivolously overwhelmed
4 tablespoons cocoa powder, sifted
150g/5oz dim chocolate
300ml/10fl oz solitary product
1 teaspoon chocolate essence","directions":"First, to deliver the pastry, sift the flour and cocoa powder into a blending bowl. Rub within the butter until finally the combination resembles good breadcrumbs. Stir inside of the sugar and plenty of chilly water (more than 2 tablespoons) to incorporate to a gentle dough. Chill for 15 minutes.
Then, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, roll out the pastry dough upon a frivolously floured function look, and hire to line a greased 23cm/9within free-bottomed flan tin. Line with foil and baking beans.
Then, bake blind inside of the oven for 15 minutes. Remove the beans and foil, and cook for a even more 10 minutes until finally crisp. Avert the oven temperature to 170°C/325°F/Fuel mark 3.
Then, to deliver the filling, fight the butter and sugar inside a bowl, and little by little combat in just the eggs with the cocoa powder. Soften the darkish chocolate within a heatproof bowl mounted earlier mentioned a pan of simmering water, then fight the melted chocolate, solitary product and chocolate essesnce into the egg combination.
Finally, pour the blend into the cooked pastry shell, and bake inside the oven for 45 minutes or until finally the filling is established. Depart in just the tin to awesome thoroughly, then go to a serving plate. Address with the whipped product, and chill ahead of serving. For the pastry cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6033/mississippi-mud-pie"},{"id":"6027","title":"Raisin gingerbread","ingredients":"150g/5oz granulated sugar
150ml/10fl oz molasses
150ml/10fl oz boiling water
25g/1oz butter
1 teaspoon bicarbonate of soda
75g/3oz raisins
50g/2oz pecan mad, chopped
1 egg, properly overwhelmed
175g/6oz simple flour, sifted
1 teaspoon floor cinnamon
1 teaspoon flooring ginger
1â„4 teaspoon floor cloves","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Grease a 23cm/9inside of spherical cake tin.
Then, blend jointly the sugar, molasses and boiling water. Despite the fact that the combination is nonetheless sizzling, stir inside of the butter and the bicarbonate of soda. Depart to amazing. Include the raisins, mad and egg.
Finally, sift jointly the flour and spices, and stir into the molasses combination. Pour the combination into the cake tin and bake for 35â€\"40 minutes right up until an inserted skewer will come out fresh new. Transform out on to a cord rack to awesome. cakes & pastries substances.","url":"https://recipe.bluelayer.org/recipe/6027/raisin-gingerbread"},{"id":"6024","title":"Rock cakes","ingredients":"1â„2 teaspoon floor ginger
225g/8oz self-increasing flour
100g/4oz caster sugar
75g/3oz merged dried fruit
1 egg
50ml/2fl oz milk","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease 2 baking trays.
Then, sift the flour into a significant bowl, and rub inside of the butter with your fingertips until finally the combination resembles high-quality breadcrumbs. Stir within just the sugar, dried fruit and ginger.
Finally, in just a bowl, whisk alongside one another the egg and milk. Include the dry substances and incorporate to a rigid dough. Reduce challenging loads of mix, with regards to 3 tablespoons at a period, on to the baking trays. Bake for 10â€\"15 minutes till golden. Neat upon a cord rack.","url":"https://recipe.bluelayer.org/recipe/6024/rock-cakes"},{"id":"6018","title":"Bramble scones","ingredients":"450g/1lb self-escalating flour
1/2 teaspoon salt
2 teaspoons baking powder
75g/3oz butter, cubed
75g/3oz caster sugar
225g/8oz frozen blackberries
200ml/7fl oz buttermilk
1 egg, overwhelmed","directions":"First, preheat the oven to 220°C/425°F/Gasoline mark 7.
Then, sift the flour, salt and baking powder collectively inside a substantial bowl. Rub within the butter until finally the combination resembles breadcrumbs. Stir within the sugar and frozen blackberries. Stir inside the buttermilk to sort a business dough.
Then, knead the dough incredibly flippantly. Roll out upon a floured look to 2.5cm/1within just thick. Utilizing a 6.5cm/21â„2within cutter, stamp into rounds, getting watchful not to slice throughout the blackberries. Knead and re-roll as expected.
Finally, put the scones upon a greased baking tray, and brush the tops with crushed egg. Bake within just the oven for regarding 10 minutes right up until properly risen and golden brown. Provide despite the fact that even now sizzling. cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6018/bramble-scones"},{"id":"6014","title":"Day & apple muffins","ingredients":"substances
150g/5oz self-expanding wholemeal flour
150g/5oz self-increasing white flour
1 teaspoon floor cinnamon
1 teaspoon baking powder
25g/1oz margarine, softened
75g/3oz muscovado sugar
250ml/9fl oz apple juice
2 tablespoons pear and apple spread
1 egg, frivolously crushed
1 dessert apple, peeled, cored and diced
75g/3oz chopped dates
1 tablespoon chopped pecan crazy","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Organize 12 paper cake scenarios in just a 12-gap muffin tin.
Then, put the wholemeal flour inside a bowl. Sift inside the white flour, cinnamon and baking powder. Rub within the margarine right up until the blend resembles breadcrumbs, then stir inside of the muscovado sugar.
Then, stir a very little of the apple juice into the pear and apple spread until eventually comfortable. Combination inside the staying juice, then increase to the flour mix with the egg. Include the chopped apple and dates. Incorporate all of a sudden right until merely merged.
Then, divide the mix involving the muffin predicaments. Sprinkle with the mad and bake for 20â€\"25 minutes right until golden brown and business inside of the heart.
Finally, move to a twine rack, and provide even though even now hot. substances.","url":"https://recipe.bluelayer.org/recipe/6014/day-apple-muffins"},{"id":"6007","title":"Molasses cake","ingredients":"1.1kg/21â„2lb simple flour
250g/9oz butter
250g/9oz sugar
2 teaspoons flooring ginger
1 tablespoon bicarbonate of soda
3 tablespoons sizzling water
225ml/8fl oz bitter milk
450g/1lb molasses","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5. Grease a 23cm/9within spherical cake tin.
Then, sift the flour inside a enormous bowl, and rub within just the butter until eventually the mix resembles fantastic breadcrumbs, then combination within the sugar and the ginger.
Then, dissolve the bicarbonate of soda within just the hot water. Stir within the bitter milk and molasses. Include to the flour combination to create a quite sticky dough.
Finally, perform the dough carefully, and put inside of the composed cake tin. Bake inside the oven for 50 minutes. Go away to neat within the tin for 30 minutes in advance of turning out to amazing totally. cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6007/molasses-cake"},{"id":"5904","title":"Treacle tart","ingredients":"substances
1 x 23cm/9within just shortcrust pastry shell, baked
400g/14oz golden syrup
2 tablespoons treacle
150g/5oz slivered almonds
125g/41â„2oz fresh new white breadcrumbs
2 eggs
grated zest of 1â„2 lemon","directions":"First, preheat the oven to 130°C/ 250°F/Gasoline mark 1/2. Put the pastry shell upon a baking sheet.
Then, in just a bowl, blend with each other the golden syrup, treacle, slivered almonds, breadcrumbs, eggs and lemon zest. Spoon the mix into the pastry scenario, and bake for regarding 1 hour.
Finally, provide very hot with clotted product or double product.","url":"https://recipe.bluelayer.org/recipe/5904/treacle-tart"},{"id":"5903","title":"Rhubarb & apple cobbler","ingredients":"900g/2lb rhubarb
450g/1lb cooking apples
6 tablespoons caster sugar
4 tablespoons undeniable flour
1 tablespoon cornflour
1â„2 teaspoon flooring ginger
1 tablespoon butter grated zest of 1 orange
For the dough
150g/5oz simple flour
2 teaspoons baking powder pinch of salt
50g/2oz butter, softened
3 tablespoons caster sugar
125ml/4fl oz buttermilk
2 tablespoons double product
1 teaspoon Demerara sugar","directions":"First, preheat the oven to 220°C/425°F/Gasoline mark 7.
Then, slice the rhubarb into 2cm/1within just lengths. Peel, main, quarter and minimize the apple. Combination jointly the rhubarb, apples, sugar, flour, cornflour, ginger, butter and orange zest. Put the combination in just a 25cm/10inside shallow ovenproof dish, and mounted apart.
Then, to create the dough, sift the flour, baking powder and salt into a bowl. Rub inside of the softened butter having your fingertips right up until the blend resembles fantastic breadcrumbs. Stir within the caster sugar and buttermilk. Spoon the dough on to the rhubarb and apple blend in just reduced mounds, producing positive that it does not totally deal with the fruit. Combine the product with the Demerara sugar, and drizzle upon the best.
Finally, put the dish upon a baking tray, and bake for 10 minutes. Remove the warm to 190°C/375°F/Fuel mark 5 and bake for a excess 20â€\"30 minutes right until puffed and brown, and the fruit is simply tender. Remove versus the oven and depart to stand for 10 minutes, then provide very hot with product. incredibly hot desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5903/rhubarb-apple-cobbler"},{"id":"5897","title":"Xmas pudding","ingredients":"250g/9oz sultanas
150g/5oz currants
250g/9oz raisins
300g/11oz blended dried fruit, chopped
50g/2oz put together peel
120ml/4fl oz brown ale
2 tablespoons brandy
75ml/3fl oz recently squeezed orange juice
75ml/3fl oz recently squeezed
lemon juice
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
225g/8oz suet, grated
225g/8oz tender brown sugar
3 eggs, evenly crushed
200g/7oz white breadcrumbs
75g/3oz self-expanding flour pinch of salt
1 teaspoon combined spice
1â„4 teaspoon recently grated nutmeg
100g/4oz blanched almonds, around chopped","directions":"First, put the sultanas, currants and raisins, merged dried fruit, merged peel, brown ale, rum, orange and lemon juices and zests into a massive bowl, and stir with each other. Deal with and go away to steep right away.
Then, the up coming working day, incorporate the currently being elements to the bowl, and combination perfectly.
Then, put a 2-litre/31â„2pt pudding basin upon a trivet inside a significant saucepan with a lid, and pour in just adequate water to arrive midway up the aspect of the basin. Remove the basin and put the water upon to boil.
Then, brush the basin with melted butter, and line the backside with baking parchment. Fill with the pudding combination, then deal with with a spherical of buttered baking parchment. Best with pleated foil, and risk-free with string in excess of the rim of the basin.
Finally, steam the pudding for 8 several hours inside the saucepan with the lid upon, topping up with boiling water once crucial. Invert the pudding on to a serving plate. Provide scorching with brandy sauce, product or ice product. substances scorching desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5897/xmas-pudding"},{"id":"5896","title":"Mince pies","ingredients":"150g/5oz butter, lower into sections
225g/8oz simple flour
50g/2oz flooring almonds
25g/1oz caster sugar
a pair drops of almond essence grated zest of 1 orange
1 egg yolk
225g/8oz mincemeat
1 egg white, evenly crushed","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Frivolously grease a 12-gap bun tin or muffin pan.
Then, rub the butter into the flour getting your fingertips until eventually the blend resembles coarse breadcrumbs. Incorporate the almonds, sugar, almond essence, orange zest, egg yolk and 1 tablespoon water. Blend to sort a corporation dough. Knead quickly upon a floured energy look, then wrap and chill for 30 minutes.
Then, roll out thinly, and stamp out 12 rounds, regarding 7.5cm/3inside, having a pastry cutter. Employ the pastry to line the holes within just the bun tin. Spoon inside of the mincemeat to arrive 2-thirds of the course up each and every gap. Hire the getting pastry to slash into seasonal styles â€\" these as holly leaves or Xmas trees â€\" and level upon ultimate of the mincemeat.
Finally, bake for 20 minutes till crisp and golden brown. Provide incredibly hot with product or brandy butter. warm desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5896/mince-pies"},{"id":"5893","title":"Apple strudel","ingredients":"100g/4oz dried breadcrumbs
900g/2lb cooking apples juice of 3 lemons
225g/8oz cranberries
225g/8oz seedless raisins
2 teaspoons floor cinnamon
1â„2 teaspoon recently grated nutmeg
225g/8oz chopped walnuts
175g/6oz tender brown sugar
450g/1lb filo pastry sheets
175g/6oz butter","directions":"First, warmth a dry frying pan about a medium warm. Pour inside of the breadcrumbs. Stirring all the period, flippantly toast the crumbs for 1â€\"2 minutes. Remove in opposition to the warmth and established apart to neat.
Then, peel, main and cube the apples, put them inside a major bowl and throw within the lemon juice to keep away from browning. Include the cranberries, raisins, cinnamon, nutmeg, walnuts and sugar. Blend properly with each other.
Then, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, spread a wet tea towel upon a contemporary do the job show up, and put the sheets of pastry upon it. Remove a solitary sheet of pastry, and House upon a moment soaked tea towel. All of a sudden protect the being pastry with a 3rd soaked tea towel.
Then, soften some of the butter inside a pan, and brush around the solitary pastry sheet. Sprinkle with some of the breadcrumbs. Come across the pastry sheets, carry off a moment sheet of pastry and level this upon greatest of the initial. Deal with the becoming sheets as ahead of.
Then, brush the minute sheet of pastry with melted butter and sprinkle with breadcrumbs. Repeat this treatment with a different 2 pastry sheets. Spread 50 percent of the apple and walnut filling upon the fourth sheet, leaving a border in the vicinity of the benefit. Utilizing the tea towel down below, slowly and gradually and thoroughly roll the sheets of pastry absent versus you to style a log, tucking the edges of the pastry inwards as you transfer.
Then, repeat the complete method till you comprise 2 pastry logs, holding the to start with one wet beneath a tea towel whilst producing the minute.
Finally, evenly grease a baking tray, and diligently tumble the strudel logs on to it. Brush the tops of each logs with the currently being butter, and bake inside the oven for 30â€\"40 minutes till brown and crisp. Remove in opposition to the oven and let to interesting a bit just before serving. sizzling desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5893/apple-strudel"},{"id":"5892","title":"Bread & butter pudding","ingredients":"50g/2oz butter, softened
6 slices white bread
25g/1oz currants
25g/1oz sultanas
3 eggs
550ml/18fl oz milk
50g/2oz gentle muscovado sugar pinch of put together spice
solitary product for drizzling","directions":"First, evenly grease a 1.2-litre/2pt ovenproof dish with a minimal of the butter. Hire the loosen up to spread flippantly about the bread, then slash each individual slash inside of fifty percent diagonally.
Then, organize the slices inside of the dish, just about every one a little overlapping the remaining, and sprinkle the currants and sultanas above the best.
Then, battle alongside one another the eggs, milk, sugar and put together spice within just a bowl, and pour earlier mentioned the bread. Go away to soak for 30 minutes. Preheat the oven to 180°C/350°F/Gasoline mark 4.
Finally, bake the pudding for 45â€\"55 minutes right until golden brown nevertheless even now marginally damp within the middle. Provide with a drizzle of solitary product.","url":"https://recipe.bluelayer.org/recipe/5892/bread-butter-pudding"},{"id":"5891","title":"Apple pie","ingredients":"6 massive cooking apples these types of as
Granny Smith
2 tablespoons caster sugar
1 teaspoon finely grated lemon zest
pinch of floor cloves
2 tablespoons marmalade
1 egg, frivolously overwhelmed
1 tablespoon granulated sugar
For the pastry
225g/8oz undeniable flour
25g/1oz self-escalating flour
150g/5oz butter, chilled and cubed
2 tablespoons caster sugar
4â€\"5 tablespoons iced water","directions":"First, evenly grease a 23cm/9within pie plate.
Then, peel, main and slice the apples into wedges. Put within a saucepan with the sugar, lemon zest, cloves and 2 tablespoons water. Protect and cook previously mentioned a very low warmth for 8 minutes or until eventually the apples are simply comfortable, shaking the pan from time to time. Drain and awesome extensively.
Then, to deliver the pastry, sift the flours into a bowl, and rub in just the butter employing your fingertips, right until the combination resembles good breadcrumbs. Stir in just the sugar, then create a properly within the middle. Incorporate practically all the iced water, and combination with a pastry scraper or flat-bladed knife, working with a chopping step, right until the mix arrives alongside one another. Acquire with each other and raise out on to a flippantly floured do the job look. Push into a ball and divide into 2, generating one 50 percent a very little more substantial. Deal with with dangle movie and refrigerate for 20 minutes.
Then, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, roll out the much larger piece of pastry in between 2 sheets of baking parchment, and line the backside and aspect of the pie plate. Employing a very low sharp knife, slender absent any added pastry. Brush the marmalade previously mentioned the backside of the pastry shell, and spoon inside the apple blend.
Then, roll out the other pastry ball in between the baking parchment till massive sufficient to address the pie. Brush water in close proximity to the rim of the pastry shell, and put the pastry upon the greatest. Pinch the edges to seal, and lower a several of small slits inside the supreme to permit steam to escape.
Finally, brush the greatest of the pie with overwhelmed egg, and sprinkle with the sugar, Bake within the oven for 20 minutes, then prevent the oven temperature to 180°C/350°F/Gasoline mark 4 and bake for one more 15â€\"20 minutes until eventually golden. Provide sizzling with product or vanilla ice product. very hot desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5891/apple-pie"},{"id":"5881","title":"Fruity bread pudding","ingredients":"75g/3oz blended dried fruit
150ml/5fl oz unsweetened apple juice
3â€\"4 slices working day-outdated white bread,
cubed
1 teaspoon put together spice
1 heavy banana, sliced
150ml/5fl oz milk
1 tablespoon Demerara sugar","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Put the dried fruit within just a low pan with the apple juice, and carry to the boil.
Then, remove the pan in opposition to the warmth and stir inside of the bread cubes, merged spice and banana. Spoon the mix into a shallow 1.2-litre/2pt ovenproof dish and pour the milk earlier mentioned.
Finally, sprinkle with the sugar, and bake for 25â€\"30 minutes right up until enterprise and golden brown. Provide incredibly hot or chilly. substances 50g/2oz butter incredibly hot desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5881/fruity-bread-pudding"},{"id":"5878","title":"Indian bread pudding","ingredients":"6 medium slices white bread
75g/3oz ghee or butter
150g/5oz granulated sugar
3 green cardamom pods, husks taken out
600ml/1pt milk
175ml/6fl oz evaporated milk
1â„2 teaspoon saffron threads","directions":"First, lower the bread slices into quarters. Warmth the ghee or butter inside a superior large frying pan. Increase the bread slices and fry, turning the moment, right until golden brown.
Then, put the fried bread within the backside of a heatproof dish and fixed apart.
Then, to deliver a syrup, put the sugar, 300ml/10fl oz water and cardamom seeds inside of a saucepan. Convey to the boil above a medium warm, stirring often, until finally the sugar consists of dissolved. Boil until finally the syrup thickens. Pour the syrup earlier mentioned the fried bread.
Finally, put the milk, evaporated milk and saffron within a individual saucepan, and convey to the boil above a reduced warm. Simmer until finally it includes halved inside volume. Pour the blend earlier mentioned the syrup-lined bread. Provide heat.","url":"https://recipe.bluelayer.org/recipe/5878/indian-bread-pudding"},{"id":"5869","title":"Queen of puddings","ingredients":"substances
50g/2oz darkish chocolate (at minimum
70% cocoa solids), damaged into lower parts
500ml/18fl oz chocolate-
flavoured milk
100g/4oz fresh new white breadcrumbs
100g/4oz caster sugar
2 eggs, divided
4 tablespoons black cherry jam","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, put the chocolate and milk in just a saucepan. Warm carefully, stirring right up until the chocolate melts. Deliver approximately to the boil. Remove the pan versus the warm.
Then, put the breadcrumbs within just a enormous bowl with 25g/1oz of the sugar. Pour within just the chocolate blend and combination properly. Battle in just the egg yolks. Spoon the blend into a 1.2-litre/2pt pie dish. Bake within the oven for 25â€\"30 minutes until eventually preset and company.
Then, whisk the egg whites inside a significant bowl till reputation inside gentle peaks. Slowly whisk in just the staying sugar, and whisk until eventually you comprise a thick meringue. Spread the jam earlier mentioned the baked chocolate foundation and pile the meringue upon supreme.
Finally, return the pudding to the oven for regarding 15 minutes. Provide mechanically. scorching desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5869/queen-of-puddings"},{"id":"5867","title":"Pear & blackberry crumble","ingredients":"450g/1lb pears, peeled, cored and reduce into chunks
juice of 1 lemon
225g/8oz caster sugar
1 teaspoon blended spice
450g/1lb blackberries
100g/4oz butter, chopped
225g/8oz undeniable flour
75g/3oz floor almonds","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Grease a 1.8-litre/31â„4pt shallow ovenproof dish.
Then, put the pear components within a bowl, include the lemon juice and throw properly.
Then, include 100g/4oz of the sugar and the combined spice to the pears, then include the blackberries and throw appropriately to coat with sugar and spice. Idea the mix into the greased ovenproof dish.
Finally, put the butter, flour, almonds and currently being sugar into a blender or foodstuff processor, and pulse until finally the blend commences to seem together with breadcrumbs. Scatter the topping lightly more than the fruit. Bake for 35â€\"45 minutes till the crumble is golden. Provide warm with product or custard. very hot desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5867/pear-blackberry-crumble"},{"id":"5865","title":"Apple Charlotte","ingredients":"900g/2lb cooking apples
100g/4oz caster sugar
150g/5oz butter
juice of 1 lemon
3 tablespoons sieved apricot jam
8 slices white bread","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, peel, main and lower the apples, and put them inside a pan with the caster sugar and 25g/1oz of the butter. Increase 3 tablespoons water, address the pan and poach carefully in excess of a very low warmth for 10 minutes. Remove the lid, stir and flip up the warmth, proceeding to cook till you incorporate a thick purée. Stir within the lemon juice and apricot jam, and ebook.
Then, soften the currently being butter and reduce the crusts off the slices of white bread. Reduce the bread into palms, brush with the butter and retain the services of them to line a 20cm/8within just mold or soufflé dish. Pour within just the apple purée, and include the ultimate with excess butter-wet bread.
Finally, issue the dish upon a baking sheet, and bake in just the oven for 35 minutes until finally the supreme is crisp and golden brown. Permit to interesting for 10 minutes right before sliding a palette knife spherical the gain and turning out on to a serving dish. Minimize into wedges and provide with product or ice product. sizzling desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5865/apple-charlotte"},{"id":"5864","title":"Plum Charlotte","ingredients":"4 slices white bread
1 tablespoon caster sugar, as well as much more for sprinkling
25g/1oz butter","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, halve and stone the plums, and put the plum halves inside a saucepan with 1 tablespoon water. Poach until eventually delicate. Include the 1 tablespoon sugar.
Then, spread the bread with the butter, and employ 2 of the slices to line a 20cm/8inside ovenproof serving dish. Best with the plums.
Finally, slash the being bread into skinny strips, and organize within just a lattice upon supreme of the plums. Sprinkle with more caster sugar, and bake inside of the oven for 30â€\"40 minutes until finally golden brown. substances.","url":"https://recipe.bluelayer.org/recipe/5864/plum-charlotte"},{"id":"5862","title":"Rhubarb crumble","ingredients":"substances
900g/2lb rhubarb
150g/5oz sugar
100g/4oz butter
75g/3oz simple flour
75g/3oz Demerara sugar
10 amaretti biscuits, beaten","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, slim the rhubarb, lower into shorter lengths and put inside a pan with the sugar. Stir around a reduced warmth right up until the sugar contains dissolved, then protect and simmer for 8â€\"10 minutes right until the rhubarb is tender. Spoon into a deep 1.5-litre/ 21â„2pt ovenproof dish.
Then, rub the butter into the flour right up until the combination resembles high-quality breadcrumbs, then stir within just the sugar and biscuits.
Finally, sprinkle the crumble above the stewed rhubarb, and bake for 15 minutes or until eventually the topping is golden brown. Provide with product or ice product.","url":"https://recipe.bluelayer.org/recipe/5862/rhubarb-crumble"},{"id":"5852","title":"Noticed dick","ingredients":"1 teaspoons baking powder
100g/4oz sugar
11â„2 teaspoons floor ginger
150g/5oz refreshing breadcrumbs
50g/2oz sultanas
100g/4oz currants
100g/4oz suet, grated
2 teaspoons finely grated lemon zest
2 eggs, flippantly overwhelmed
175ml/6fl oz milk","directions":"First, sift the flour, baking powder, sugar and ginger into a enormous bowl. Insert the breadcrumbs, sultanas, currants, suet and lemon zest. Combine with a picket spoon.
Then, merge the egg and milk, include to the dry substances and combine effectively. Incorporate a minor even more milk if demanded, then fastened apart for 5 minutes.
Then, lay a sheet of baking paper upon a energy look, and kind the mix into a roll form concerning 20cm/8inside of lengthy. Roll up the pudding within the paper and fold up the finishes â€\" nonetheless do not wrap far too tightly. Wrap inside a tea towel, put it in just the ultimate of a steamer, deal with and steam for 11â„2 hrs. Do not permit the pudding boil dry â€\" replenish with boiling water if demanded as the pudding chefs.
Then, provide with sizzling custard or contemporary product. scorching desserts & puddings Floating islands in just sizzling plum sauce serves 4 450g/1lb pink plums 300ml/10fl oz apple juice 2 egg whites 2 tablespoons focused apple juice recently grated nutmeg.
Then, halve the plums and remove the stones. Put them within just a broad saucepan with the apple juice. Carry to the boil, then protect and simmer carefully until eventually the plums comprise develop into soft.
Then, put the egg whites within just a bowl and whisk them right up until they continue to keep comfortable peaks.
Then, slowly whisk inside of the focused apple juice, whisking until eventually the meringue retains relatively enterprise peaks.
Then, working with a tablespoon, scoop the meringue combination into the carefully simmering plum sauce. Deal with and simmer carefully for 2â€\"3 minutes, until eventually the meringues are mounted.
Finally, provide quickly, sprinkled with a tiny recently grated nutmeg. scorching desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5852/noticed-dick"},{"id":"5844","title":"Apple brown betty","ingredients":"5 cooking apples, peeled, cored and chopped
100g/4oz butter
90g/31â„2oz Demerara or tender brown sugar
finely grated zest of 1 lemon
1â„2 teaspoon floor cinnamon pinch of floor nutmeg
225g/8oz new breadcrumbs","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4. Flippantly grease a 1.2-litre/2pt ovenproof dish.
Then, cook the apples with 15g/1â„2oz of the butter, 15g/1â„2oz of the sugar, the lemon zest, cinnamon and nutmeg for 10â€\"15 minutes until finally the apples are delicate sufficient to fight to a purée.
Then, soften the getting butter in just a frying pan above a minimal warmth, and insert the breadcrumbs and staying sugar. Throw till the crumbs are protected, and proceed tossing despite the fact that you fry the crumbs right until they are golden brown.
Finally, spread one-3rd of the crumbs in just the greased ovenproof dish, and incorporate fifty percent of the apple purée within an even layer. Insert a different 3rd of the crumbs and the becoming apple, then comprehensive with a layer of crumbs. Bake within the oven for 20 minutes or until finally crisp and golden upon greatest. Provide warm, both simple or with product or ice product. warm desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5844/apple-brown-betty"},{"id":"5841","title":"Aubergine cake","ingredients":"1 high aubergine
300g/11oz tricolour pasta designs
100g/4oz very low-excess weight gentle cheese with garlic and herbs
350ml/12fl oz passata
4 tablespoons recently grated
Parmesan cheese
1 1â„2 teaspoons dried oregano
2 tablespoons dried white breadcrumbs
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5. Grease and line a 20cm/8within spherical springform cake tin.
Then, slim the aubergine and slash lengthways into slices pertaining to 5mm/1â„4within just thick. Put inside a bowl, sprinkle liberally with salt, and established apart for 30 minutes to remove any sour juices. Rinse perfectly beneath chilly jogging water, and drain.
Then, carry a saucepan of water to the boil, and blanch the aubergine for 1 moment. Drain and pat dry with kitchen area paper.
Then, cook the pasta styles within just frivolously salted boiling water until finally al dente. Drain nicely, and return to the saucepan. Insert the gentle cheese and allow for it to soften earlier mentioned the pasta. Stir within the passata, Parmesan and oregano, and time with salt and pepper.
Then, prepare the aubergine around the backside and facets of the cake tin, overlapping the slices and producing indeed that there are no gaps.
Then, pile the pasta combination into the tin, packing down nicely, and sprinkle with the breadcrumbs. Bake in just the oven for 20 minutes, then remove the tin versus the oven and go away to stand for 15 minutes.
Finally, loosen the cake in excess of the benefit with a palette knife or spatula, and launch versus the tin. Flip out the pasta cake, aubergine facet uppermost, and provide very hot. Very hot Desserts & Puddings Dessert is countless people’s favored component of a evening meal and, no matter whether dealing with the family members or rounding off a supper get together, or enjoyable a have to have for ease and comfort foods, a incredibly hot dessert can be a pleasing indulgence. Relive previous recollections with regular favourites these as sticky toffee pudding and apple pie, and study classics this kind of as Xmas pudding, baked Alaska and zabaglione. The mouthwatering recipes inside this part be certain that you’ll identify everything to tantalize the flavor buds just about every year. incredibly hot desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5841/aubergine-cake"},{"id":"5840","title":"Leek & carrot gratin","ingredients":"substances
700g/11â„2lb leeks, lower into
5cm/2in just components
150ml/5fl oz vegetable stock
3 tablespoons white wine
1 teaspoon caraway seeds pinch of salt
300ml/10fl oz skimmed milk
25g/1oz margarine
25g/1oz simple flour
For the topping
100g/4oz fresh new wholemeal breadcrumbs
100g/4oz carrot, grated
2 tablespoons chopped clean flat-leaf parsley
75g/3oz Edam cheese, coarsely grated
2 tablespoons flaked almonds","directions":"First, put the leeks in just a weighty large saucepan, and increase the stock, wine, caraway seeds and a pinch of salt. Provide to a simmer, address and cook for 5â€\"7 minutes till the leeks are specifically smooth.
Then, with a slotted spoon, go the leeks to an ovenproof dish. Boil the getting liquid to 50 percent the primary volume, then deliver up to 350ml/ 12fl oz with the skimmed milk.
Then, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, soften the margarine inside a flameproof casserole dish, stir within the flour and cook devoid of making it possible for it to shade for 1â€\"2 minutes. Slowly but surely increase the stock and milk, stirring perfectly the moment every addition, until finally delicate. Simmer for 5â€\"6 minutes, stirring often, until eventually thickened and tender, then pour the sauce more than the leeks in just the dish.
Finally, to create the topping, blend all the elements with each other within just a bowl, and sprinkle around the leeks. Bake for 20â€\"25 minutes till golden. Provide sizzling. veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5840/leek-carrot-gratin"},{"id":"5829","title":"Macaroni & 4 cheeses","ingredients":"225g/8oz dried macaroni
25g/1oz margarine
100g/4oz Parmesan cheese, recently grated
100g/4oz Romano cheese, grated
350ml/12fl oz skimmed milk
100g/4oz reduced-weight cottage cheese
25g/1oz simple flour
1â„4 onion, sliced
1â„2 teaspoon mustard powder
100g/4oz minimal-excess weight mozzarella cheese, grated
75g/3oz refreshing breadcrumbs","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, cook the macaroni within just frivolously salted boiling water till al dente. Drain. Throw with 50 % of the margarine.
Then, inside a 1.2 litre/2pt baking dish, layer fifty percent of the macaroni and the Parmesan and Romano cheeses. Repeat with the becoming macaroni and cheese.
Then, inside of a blender or foods processor, purée the milk, cottage cheese, flour, onion and mustard right until delicate. Pour the mix about the macaroni. Sprinkle mozzarella earlier mentioned the best.
Finally, incorporate the breadcrumbs and getting margarine, and sprinkle about the final. Bake for 40 minutes. Provide sizzling. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5829/macaroni-4-cheeses"},{"id":"5817","title":"Veggie burgers","ingredients":"substances
100g/4oz contemporary green beans
100g/4oz bulgur wheatt
225ml/8fl oz boiling water
1 tiny courgette
1 little carrot
1â„2 Granny Smith apple
100g/4oz canned cooked chickpeas, rinsed and worn out
1 tablespoon minced onion
1 tablespoon peanut butter
1 1â„2 tablespoons vegetable oil
1â„2 teaspoon curry powder
1â„2 teaspoon chilli powder
100g/4oz fresh new breadcrumbs
salt and recently floor black pepper","directions":"First, cook the green beans within just boiling water right up until soft nonetheless even now with a chunk. Refresh in just chilly water, drain and chop finely.
Then, cook the bulgur inside boiling water for 1 instant. Remove versus the warm, include and depart to stand.
Then, grate the courgette and carrot, then peel, main and grate the apple. Wrap within just a contemporary tea towel and squeeze out additional humidity. Merge with the green beans inside a blending bowl.
Then, inside of a blender or foodstuff processor, purée the chickpeas, onion, peanut butter, oil, curry powder and chilli powder till tender. Year with salt and pepper. Insert to the grated veggies.
Then, drain the bulgur during a strainer, urgent with the back again of a spoon to extract added liquid. Increase to the bowl. Increase the breadcrumbs and refrigerate for 1 hour.
Finally, with damp palms, form the blend into 4 burgers. Cook less than a medium grill for 3 minutes upon each and every aspect. Provide very hot. substances 2 high aubergines, coarsely chopped veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5817/veggie-burgers"},{"id":"5813","title":"Kidney bean Kiev","ingredients":"substances
For the garlic butter
100g/4oz butter
3 garlic cloves, overwhelmed
1 tablespoon chopped refreshing flat-leaf parsley
For the bean patties
700g/11â„2lb canned cooked pink kidney beans, weary
150g/5oz clean white
breadcrumbs
25g/1oz butter
1 leek, chopped
1 celery adhere, chopped
1 tablespoon chopped refreshing flat-leaf parsley
1 egg, crushed
vegetable oil for shallow-frying salt and recently flooring
black pepper","directions":"First, to deliver the garlic butter, put the butter, garlic and parsley in just a bowl and mixture collectively getting a picket spoon. Put the garlic butter upon a sheet of baking parchment, roll into a cigar condition and wrap inside of the baking parchment. Chill inside of the fridge till needed.
Then, working with a potato masher, mash the crimson kidney beans within a blending bowl and stir inside of 50 percent of the breadcrumbs till adequately put together.
Then, soften the butter inside a weighty frying pan. Insert the leek and celery, and sweat in excess of a minimal warm, stirring usually, for 3â€\"4 minutes.
Then, insert the bean blend to the pan, collectively with the parsley and a pinch of salt. Merge properly. Remove the pan versus the warmth, and established apart to awesome a little.
Then, divide the kidney bean blend into 4 equivalent quantities, and form them into ovals.
Then, minimize the garlic butter into 4 areas, and point a cut inside of the center of every bean patty. With your fingers, mold the bean combination about the garlic butter to encase it extensively. Dip each and every bean patty into the crushed egg to coat, then roll inside of the becoming breadcrumbs.
Finally, warmth a very little oil within a frying pan above a medium warmth, and fry the patties, turning at the time, for 7â€\"10 minutes right up until golden brown. Provide routinely. veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5813/kidney-bean-kiev"},{"id":"5799","title":"Tomatoes au gratin","ingredients":"900g/2lb tomatoes
50g/2oz butter, softened
3 garlic cloves, chopped
1 teaspoon sugar
4 teaspoons chopped new basil
300ml/10fl oz double product
50g/2oz dried breadcrumbs
25g/1oz Parmesan cheese, recently grated
salt and recently flooring black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, put the tomatoes inside of a bowl of accurately-boiled water, and depart for 30 seconds. Peel off the pores and skin and thinly minimize the flesh.
Then, brush the in of an ovenproof dish liberally with some of the butter.
Then, organize a layer of tomato slices in just the backside of the dish, then sprinkle with a tiny of the garlic, sugar and basil. Time with salt and pepper. Pour above a slender layer of product. Repeat Those people levels until finally all the components incorporate been employed.
Then, combine the breadcrumbs and Parmesan with each other, then sprinkle previously mentioned the best of the tomatoes and product. Dot with the getting butter.
Finally, bake in just the oven for 20â€\"30 minutes till the topping is golden brown. Provide incredibly hot. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5799/tomatoes-au-gratin"},{"id":"5796","title":"Nut roast","ingredients":"275g/10oz mushroom caps, wiped with soaked kitchen area paper and finely chopped
200g/7oz uncooked cashew crazy
200g/7oz Brazil crazy
100g/4oz Cheddar cheese, grated
25g/1oz Parmesan cheese, recently grated
1 egg, flippantly overwhelmed
2 tablespoons chopped fresh new chives
75g/3oz new wholemeal breadcrumbs
salt and recently floor black pepper","directions":"First, grease a 14 x 21cm/51/2 x 81/2 in just loaf tin, and line the backside with baking parchment.
Then, warm the oil within just a frying pan in excess of a medium warm, and incorporate the onion, garlic and mushrooms. Sweat right up until tender, then interesting.
Then, technique the insane inside a blender or foodstuff processor right up until finely chopped.
Then, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, blend the cooled mushrooms, chopped insane, Cheddar, Parmesan, egg, chives and breadcrumbs within just a bowl. Combine nicely and time with salt and pepper.
Finally, force the blend into the loaf tin, and bake for 45 minutes or until finally company. Remove against the oven and go away inside the tin for 5 minutes, then transform out and minimize into slices. Provide incredibly hot with potatoes. veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5796/nut-roast"},{"id":"5793","title":"Courgette quiche","ingredients":"For the pastry
175g/6oz undeniable flour pinch of salt
100g/4oz butter, minimize into parts
100g/4oz Cheddar cheese, grated
1 egg yolk, overwhelmed
a tiny egg white, to seal
For the filling
350g/12oz courgettes, slash into
2.5cm/1inside chunks
3 eggs
150ml/5fl oz double product
2 teaspoons chopped clean basil finely grated zest of 1 lime
a minor egg white
salt and recently flooring black pepper","directions":"First, create the pastry by means of sifting the flour into a bowl with a pinch of salt. Increase the butter inside of parts and rub within diligently with fingertips right until the mix resembles high-quality breadcrumbs.
Then, stir within the cheese, then the egg yolk. Collect the blend alongside one another with your palms to deliver a soft ball of dough. Wrap the dough within hold motion picture and chill within just the fridge for pertaining to 30 minutes.
Then, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, to create the filling, plunge the courgette areas into salted boiling water, convey back again to the boil, then simmer for 3 minutes. Drain and preset apart.
Then, put the eggs within just a jug, and battle evenly alongside one another with the product. Stir in just the basil and lime zest, and sprinkle with salt and pepper. Fixed apart.
Then, roll out the chilled dough upon a floured do the job look, and employ the service of to line a unfastened-bottomed 23cm/9inside flan tin. Refrigerate for 15 minutes.
Then, prick the foundation of the dough with a fork, then line with foil. Stand the tin upon a preheated baking sheet, and bake within just the oven for 10 minutes.
Then, remove the foil and brush the within of the pastry scenario with the egg white to seal. Return to the oven for 5 minutes.
Finally, stand the courgette chunks upright in just the pastry scenario, then bit by bit pour inside the egg and product mix. Return to the oven for 20 minutes until eventually fixed and golden. Provide scorching or chilly. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5793/courgette-quiche"},{"id":"5792","title":"Filled peppers","ingredients":"1 teaspoon sugar
3 tablespoons chopped new coriander leaves
5 tablespoons olive oil
2 onions, chopped
4 garlic cloves, beaten
350g/12oz tomatoes, seeded and chopped
1 tablespoon tomato purée
225g/8oz risotto rice this sort of as
Arborio or Carnaroli
1â„2 teaspoon flooring cinnamon salt and recently floor
black pepper","directions":"First, slash a slash off the greatest of every single pepper and e-book. Remove the cores, seeds and membranes, and discard. Clean the peppers and pat dry with kitchen area paper.
Then, warmth 4 tablespoons of the oil within just a high frying pan, increase the peppers and sauté carefully for 10 minutes, turning them continuously as a result that they melt and shade upon all facets. Remove versus the pan with a slotted spoon, and drain upon kitchen area paper.
Then, to create the stuffing, drain off all however 2 tablespoons of oil in opposition to the pan, then insert the onion and garlic, and seat fairly carefully for relating to 15 minutes. Incorporate the tomatoes and sweat carefully to melt, stirring continually. Boost the warm and cook promptly to enthusiasm off the liquid â€\" the mix should really be thick and pulpy.
Then, do away with the warmth, and incorporate the tomato purée, sugar. Year with salt and pepper, and simmer carefully for 5 minutes. Remove the pan versus the warm and stir inside the chopped clean coriander and the risotto rice. Spoon the stuffing into the peppers, dividing it both in between them.
Then, stand the peppers finish with each other inside of a flameproof casserole dish. Sprinkle with the cinnamon, then the being 1 tablespoon oil. Put the reserved ‘lids’ upon best.
Then, thoroughly pour 150ml/5fl oz water into the backside of the pan, then provide to the boil. Remove the warmth, address with a plate or saucer that specifically satisfies in the rim of the dish, then level weights upon final.
Finally, simmer carefully for 1 hour, then remove in opposition to the warmth and depart to interesting. Chill in just the fridge right away, with the weights even now upon supreme. Provide the filled peppers chilled, with garlic bread and a salad. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5792/filled-peppers"},{"id":"5790","title":"Casseroled beans & penne","ingredients":"225g/8oz dried haricot beans, moist right away, rinsed and exhausted
900ml/11â„2pt vegetable stock
100ml/31â„2fl oz olive oil
2 significant onions, sliced
2 garlic cloves, chopped
2 bay leaves
1 teaspoon dried oregano
75ml/3fl oz crimson wine
2 tablespoons tomato purée
225g/8oz dried penne
2 celery sticks, sliced
100g/4oz mushrooms, sliced
225g/8oz tomatoes, sliced
1 teaspoon muscovado sugar
4 tablespoons dried white breadcrumbs
salt and recently floor
black pepper","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, put the haricot beans in just a high weighty saucepan, and insert ample chilly water to go over. Carry to the boil and carry on to boil vigorously for 20 minutes. Drain.
Then, put the beans within a massive flameproof casserole dish. Incorporate the vegetable stock, and stir within all nonetheless 1 tablespoon of the oil, the onions, garlic, bay leaves, oregano, wine and tomato purée. Provide to the boil, then protect and cook within just the oven for 2 several hours.
Then, convey a major saucepan of flippantly salted water to the boil. Increase the penne and the currently being oil, and cook for over 3 minutes. Drain.
Finally, incorporate the penne, celery, mushrooms and tomatoes to the casserole dish, and period with salt and pepper. Stir inside of the muscovado sugar, and sprinkle the breadcrumbs more than the ultimate. Go over the dish and cook inside the oven for a even further 1 hour. Provide sizzling. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5790/casseroled-beans-penne"},{"id":"5788","title":"Pepper & onion pizza","ingredients":"2 heavy crimson peppers
4 tablespoons olive oil, moreover far more for drizzling
2 higher onions, sliced
450g/1lb white bread and pizza incorporate
200g/7oz mozzarella cheese, sliced
400g/14oz canned chopped plum tomatoes, tired
3 garlic cloves, thinly sliced
salt and recently flooring black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Halve the peppers and roast inside of the oven till blackened all higher than. Depart right up until chilly ample to regulate, then diligently peel off the skins. Minimize the flesh into thick strips, discarding the seeds. Go away the oven upon.
Then, warmth 2 tablespoons olive oil in just a frying pan, and sweat the onions carefully for 5 minutes right up until softened nonetheless not colored. Fixed apart.
Then, deliver up the pizza dough just after the packet guidelines, substituting 2 tablespoons oil for a related total of the liquid dimensions. Roll out into a 30cm/12inside of spherical upon a floured effort appear, then drop on to a baking tray.
Then, include the pizza foundation with the mozzarella. Scatter about the tomatoes, onions and peppers, then the garlic. Period with salt and pepper, drizzle with olive oil and depart in just a heat Space for 20â€\"30 minutes until eventually the dough contains doubled in just thickness.
Finally, bake in just the oven for 15â€\"20 minutes right up until golden and effervescent. Provide scorching. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5788/pepper-onion-pizza"},{"id":"5773","title":"Potato & onion pizza","ingredients":"substances
For the dough
1 teaspoon dried yeast
1â„2 teaspoon granulated sugar pinch of salt
250ml/9fl oz sizzling water
175g/6oz white bread flour
150g/5oz wholemeal simple flour
For the topping
1 crimson pepper
1 potato, Quite thinly sliced
1 substantial onion, sliced
100g/4oz delicate goat’s cheese, crumbled into very low areas
3 tablespoons capers, rinsed and weary
1 tablespoon dried oregano
1â€\"2 tablespoons olive oil","directions":"First, to create the dough, incorporate the yeast, sugar, salt and water within a bowl. Depart in just a scorching position for 10 minutes or right up until foamy. Sift each flours into a bowl. Create a perfectly, incorporate the yeast mix and combination to a enterprise dough. Knead upon a evenly floured look for 5 minutes or right until soft. Put within a flippantly oiled bowl, deal with with dangle movie and depart within just a very hot issue for 1â€\"11â„2 several hours until finally doubled inside of dimensions.
Then, preheat the oven to 200°C/400°F/Fuel mark 6. Brush a 30cm/12within pizza tray with oil. Punch down the dough and knead for 2 minutes. Roll out to a 35cm/14inside spherical. Put the dough upon the tray and fold the gain higher than to kind a rim.
Then, to create the topping, slash the pepper into high flat parts and remove the seeds. Put the pepper, pores and skin aspect up, less than a very hot grill until finally blackened. Amazing, then peel absent and discard the pores and skin, and reduce the flesh.
Finally, organize the potato above the foundation with the pepper, onion and fifty percent of the cheese. Sprinkle with the capers and oregano, and drizzle with a tiny oil. Brush the crust advantage with a minimal much more oil, and bake the pizza inside the oven for 15â€\"20 minutes. Include the staying cheese and bake right until the crust is golden and crisp. Provide sizzling. veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5773/potato-onion-pizza"},{"id":"5762","title":"Salmon burgers","ingredients":"fish & seafood
350g/12oz canned boneless, skinless crimson salmon
1 egg white, crushed
100g/4oz professional fresh new breadcrumbs
100g/4oz onions, chopped
1â„2 teaspoon dried thyme
1â„2 teaspoon cracked black pepper
1 teaspoon salt
1 tablespoon corn oil
4 iceberg lettuce leaves
1 tomato, sliced
2 lower pitta breads, halved crossways","directions":"First, drain the canned salmon, booking 2 tablespoons of the liquid.
Then, inside a blending bowl, mix the reserved liquid, egg white, breadcrumbs, onion, thyme, pepper and salt. Increase the exhausted salmon and combine effectively. Condition the blend into 4 patties around 1cm/1â„2in just thick.
Then, inside of a frying pan, cook the patties in just the oil earlier mentioned a medium warm for 2â€\"3 minutes till brown upon the underside. Transform and cook for a added 2 minutes.
Finally, provide every single patty scorching, with lettuce and tomato, inside 50 % a pitta bread. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5762/salmon-burgers"},{"id":"5758","title":"Fish pasties","ingredients":"fish & seafood
450g/1lb self-growing flour, additionally added for dusting
pinch of salt
225g/8oz butter, in addition a lot more for greasing
3 tablespoons chilly water
1 egg, flippantly crushed
For the filling
50g/2oz butter
75g/3oz leek, diced
75g/3oz onion, finely chopped
75g/3oz carrot, diced
225g/8oz potato, peeled and diced
350g/12oz cod fillets, lower into
2.5cm/1inside of parts
4 teaspoons white wine vinegar
25g/1oz Cheddar cheese, grated
1 teaspoon chopped fresh new tarragon salt and recently flooring
black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, to create the pastry, sift the flour and salt collectively into a major bowl. Increase the butter, and rub it within with your fingertips right until the blend resembles coarse breadcrumbs. Include merely sufficient of the chilly water to sort a dough. Knead quickly until eventually delicate. Wrap inside hang motion picture and go away to chill inside of the fridge for 30 minutes.
Then, to deliver the filling, soften 50 % the butter within just a heavy frying pan about a reduced warmth. Include the leek, onion and carrot, and cook carefully for 7â€\"8 minutes right until the veggies are softened. Remove in opposition to the warm and go away to great a bit.
Then, put the vegetable mix into a bowl, and include the potato, cod, vinegar, staying butter, cheese and tarragon. Year with salt and pepper.
Then, remove the pastry against the fridge, and roll out thinly. Utilizing a pastry cutter, push out 4 19cm/71â„2in just discs. Divide the filling among the discs.
Then, moisten the edges of the pastry, and fold earlier mentioned to sort a 50 %-moon. Pinch and crimp the edges to seal. Put the pasties upon a frivolously greased baking tray. Brush generously with the overwhelmed egg.
Finally, bake within just the oven for 15 minutes. Remove in opposition to the oven, and brush all over again with the egg glaze. Return to the oven for a even more 20 minutes right up until the pastry is golden. Provide sizzling. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5758/fish-pasties"},{"id":"5756","title":"Crimson mullet & coconut loaf","ingredients":"substances
225g/8oz crimson mullet fillets, skinned and finely chopped
2 reduced tomatoes, finely chopped
2 green peppers, seeded and finely chopped
1 onion, finely chopped
1 clean pink chilli, finely chopped
150g/5oz contemporary breadcrumbs
600ml/1pt coconut milk
salt and recently flooring black pepper
For the sauce
125ml/4fl oz tomato ketchup
1 teaspoon incredibly hot pepper sauce
1â„4 teaspoon sizzling mustard","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, merge the crimson mullet with the tomatoes, peppers, onion and chilli. Stir within the breadcrumbs and coconut milk. Time with salt and pepper.
Then, grease and line a 500g/1lb 2oz loaf tin, and insert the mullet mix. Bake for 1â€\"11â„2 several hours right up until fastened.
Then, to deliver the sauce, mixture alongside one another all the sauce elements until eventually comfortable and creamy.
Finally, to provide, slice the loaf into slices and provide sizzling or chilly, drizzled with the sauce. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5756/crimson-mullet-coconut-loaf"},{"id":"5755","title":"Crunchy-crowned cod","ingredients":"4 components skinned cod fillet, above
100g/4oz each individual
2 tomatoes, sliced
50g/2oz contemporary wholemeal breadcrumbs
2 tablespoons chopped contemporary flat-leaf parsley
finely grated zest and juice of
1â„2 lemon
1 teaspoon sunflower oil
salt and recently flooring black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Put the cod fillets inside a large ovenproof dish. Organize the tomato slices upon greatest.
Then, within a bowl, combination with each other the breadcrumbs, parsley, lemon zest and juice, and oil. Time with salt and pepper.
Finally, spoon the crumb combination lightly earlier mentioned the fish, then bake within the oven for 15â€\"20 minutes. Provide sizzling. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5755/crunchy-crowned-cod"},{"id":"5754","title":"Baked cod with tomatoes","ingredients":"vegetable oil for greasing
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
450g/1lb canned chopped plum tomatoes, fatigued
1 teaspoon tomato purée
4 tablespoons dry white wine
4 tablespoons chopped clean flat-leaf parsley
4 cod cutlets
2 tablespoons dried breadcrumbs
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5. Evenly grease a hefty baking dish.
Then, warm the oil within just a frying pan, and sauté the onion for over 5 minutes. Increase the garlic, tomatoes, tomato purée and wine. Period with salt and pepper.
Then, deliver the sauce specifically to the boil, then get rid of the warm a little bit and cook, found out, for 15â€\"20 minutes right until thick. Stir inside the parsley.
Then, put the cod cutlets inside of the composed baking dish, and spoon an equivalent range of the tomato mix on to every. Sprinkle the breadcrumbs previously mentioned the greatest. Bake within just the oven for 20â€\"30 minutes, basting the fish often with the sauce, right up until the fish is comfortable and cooked during, and the breadcrumbs are golden and crisp.
Finally, provide scorching with fresh potatoes and a green salad. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5754/baked-cod-with-tomatoes"},{"id":"5750","title":"Squid with wine & rosemary","ingredients":"8 squid, cleaned and gutted
6 canned anchovies, weary and chopped
2 garlic cloves, chopped
2 tablespoons contemporary rosemary, chopped
2 sunshine-dried tomatoes, chopped
150g/5oz breadcrumbs
1 tablespoon olive oil
1 onion, finely chopped
200ml/7fl oz white wine
200ml/7fl oz fish stock","directions":"First, remove the tentacles in opposition to the squid bodies, and chop them finely.
Then, grind the anchovies, garlic, rosemary and tomatoes to a paste having a mortar and pestle. Increase the breadcrumbs and the squid tentacles, and mixture to kind a paste, including water if required.
Then, spoon the paste into the system sacs of the squid, then tie over the stop of just about every sac with cotton to fasten.
Then, warm the oil inside a frying pan. Increase the onion and cook, stirring, for 3â€\"4 minutes till golden. Increase the crammed squid to the pan, and cook for a added 3â€\"4 minutes till they are brown all in excess of.
Then, insert the wine and stock, and provide to the boil. Avoid the warmth, include and depart to simmer for 15 minutes.
Finally, remove the lid and cook for a even more 5 minutes or until eventually the squid is comfortable and the juices diminished. Provide scorching with boiled rice or noodles. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5750/squid-with-wine-rosemary"},{"id":"5736","title":"Baked filled lobster","ingredients":"substances
50ml/2fl oz vegetable oil
1 enormous onion, finely chopped
4 garlic cloves, finely chopped
250ml/9oz tomato purée
150ml/5fl oz purple wine
225g/8oz cooked canned clams, with their juice
450g/1lb dried white breadcrumbs
11â„2 teaspoons dried oregano
1 teaspoon garlic salt
1 tablespoon recently grated
Parmesan cheese
1 tablespoon chopped contemporary flat-leaf parsley
3 or 4 medium or significant lobsters,
halved, intestines taken off","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, warmth the oil and sauté the onion and garlic within a frying pan previously mentioned a medium warm for regarding 5 minutes till they are translucent. Include the tomato purée and cook for 3 minutes, then include the wine and the clams and their juice. Cook for 5 minutes.
Then, inside of a higher blending bowl, combine with each other the breadcrumbs, oregano, garlic salt, Parmesan and parsley. Create a nicely inside of the heart, and pour inside of the sauce. Stir and mixture into a extremely gentle dough. Address and preset apart.
Then, put just about every lobster upon a cutting board, and things diligently with the composed blend, creating yes that the holes are effectively crammed. Press the halves collectively to encase the stuffing. Repeat the exercise with the becoming lobsters and stuffing.
Finally, evenly grease a baking tray, and stage the lobsters upon it. Bake in just the oven for 45â€\"60 minutes, monitoring midway throughout. Provide warm with a crisp green salad. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5736/baked-filled-lobster"},{"id":"5734","title":"Filled crabs","ingredients":"fish & seafood
6 cooked medium blue swimmer crabs
50g/2oz butter
2 garlic cloves, finely chopped
1â„2 pink pepper, seeded and finely chopped
1â„2 green pepper, seeded and finely chopped
1 minimal onion, finely chopped
1 celery adhere, finely chopped
1â„2 clean purple chilli, finely chopped
1â„4 teaspoon celery salt
1â„4 teaspoon dried thyme
175ml/6fl oz canned condensed seafood bisque
75g/3oz clean breadcrumbs
salt and recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, pull absent the crab legs and claws, break open and extract the meat against the legs.
Then, ebook 2 entrance claws upon every crab. Elevate the flap upon the underside of the crab and prise off the ultimate shell. Remove the comfortable organs and pull off the gills. Scrub the crab again shells and fastened apart. Shred the crab meat, deciding upon out the shell fragments.
Then, soften the butter inside of a pan, and increase the chopped garlic, peppers, onion, celery and chilli. Cook, stirring, earlier mentioned a medium warm, for more than 5 minutes. Include the celery salt, thyme and bisque, and cook for 3 minutes. Insert the crab meat with fifty percent the breadcrumbs. Stir right up until merged and time with salt and pepper.
Finally, spoon the blend into the crab shells, delicate the tops and push the getting crumbs more than the appear. Put the crabs upon a baking tray, and bake within just the oven for more than 15 minutes right up until heated all through and golden, introducing the much more claws conclude to the stop of cooking to sizzling throughout. Provide scorching. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5734/filled-crabs"},{"id":"5722","title":"Salt & pepper squid","ingredients":"900g/2lb squid hoods, halved lengthways
250ml/9fl oz recently squeezed lemon juice
250g/9oz cornflour
11â„2 tablespoons salt
1 tablespoon floor white pepper
2 teaspoons caster sugar
4 egg whites, evenly crushed vegetable oil for deep-frying lemon wedges, to provide","directions":"First, open out the squid hoods, clean and pat dry with kitchen area paper. Lay upon a reducing board with the insides experiencing upwards. Ranking a good diamond habit within just the squid, staying thorough not to reduce all the route for the duration of. Slice into components over 5 x 3cm/2 x 11â„4inside. Put within a flat glass or ceramic dish, and pour the lemon juice earlier mentioned. Protect and refrigerate for 15 minutes. Drain and pat dry with kitchen area paper.
Then, incorporate the cornflour, salt, white pepper and sugar inside a bowl. Dip the squid within just the egg white, and dredge within the flour mix, shaking off any extra.
Finally, fill a deep major pan one-3rd entire with oil, and warm right until a dice of bread browns inside of 15 seconds. Deep-fry the squid, within just batches, for 1â€\"2 minutes right up until the squid turns white and curls. Drain upon kitchen area paper. Provide routinely with lemon wedges. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5722/salt-pepper-squid"},{"id":"5721","title":"Prawn burgers","ingredients":"12 substantial uncooked prawns, peeled and deveined
2 tablespoons recently squeezed lemon juice
1 tablespoon sesame seeds
100g/4oz fresh new white breadcrumbs
2 tablespoons chopped clean coriander leaves
1 egg, flippantly crushed
2 teaspoons chilli sauce simple flour for dusting olive oil for frying
75g/3oz mayonnaise
1 spring onion, finely chopped
1 tablespoon tomato ketchup
1 teaspoon Worcestershire sauce
4 hamburger buns, halved","directions":"First, flatten the prawns a little to open out, and combine with the lemon juice.
Then, blend the sesame seeds, breadcrumbs and coriander upon a sheet of baking parchment. Incorporate the egg and chilli sauce within a bowl. Dredge the prawns inside of the flour and shake off the extra. Dip within just the egg and thrust firmly within the breadcrumbs. Put upon a tray protected within just baking parchment, include and chill for 10 minutes.
Then, warmth a minimal oil inside a frying pan. Cook the prawns within batches previously mentioned a medium warmth for 2â€\"3 minutes upon every single facet. Remove and drain upon kitchen area paper.
Then, merge the mayonnaise, spring onion, tomato and Worcestershire sauces inside a bowl.
Finally, put the prawns inside the burger buns, and provide with the sauce. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5721/prawn-burgers"},{"id":"5719","title":"Creamy fish gratin","ingredients":"substances
100g/4oz butter
175g/6oz leeks, close to chopped
450ml/3â„4pt fish stock
300ml/10fl oz vermouth
4 tablespoons Pernod
350g/12oz monkfish fillet, reduce into major parts
350g/12oz salmon fillet, slash into substantial components
225g/8oz uncooked prawns, peeled
and deveined
225g/8oz uncooked scallops, halved
175g/6oz onions, chopped
100g/4oz simple flour
150ml/5fl oz double product
450ml/3â„4pt milk
75g/3oz Parmesan cheese, grated
75g/3oz Gruyère cheese, grated
1 tablespoon Dijon mustard
4 eggs, divided
15g/1â„2oz coarse breadcrumbs salt and floor black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, soften 25g/1oz of the butter inside a pan. Incorporate the leeks and cook, stirring, for 4â€\"5 minutes until eventually golden. Pour in just the stock, vermouth and Pernod, and convey to the boil. Include the monkfish and salmon, and simmer for 2â€\"3 minutes, then insert the prawns and scallops, and simmer for an additional 3 minutes. Remove the fish, guide the alcohol and wipe out the pan.
Then, include 50g/2oz of the butter and the onions to the pan, and cook for 10 minutes or till gentle and golden. Stir within just 50g/2oz of the flour, and cook for a added second, stirring. Pour inside the reserved poaching alcohol and the product, whisking to stop lumps forming. Deliver to the boil and bubble tough for 10 minutes. Year with salt and pepper. Put the fish and leeks within a 2.4-litre/4pt ovenproof dish, then pour the warm sauce above the best.
Then, soften the staying butter inside of a enormous pan, increase the staying flour and cook, stirring, for 1 moment. Pour in just the milk and, whisking persistently, carry the mix to the boil. Stir in just 100g/4oz of the cheeses and the mustard. Great a little, then stir within the egg yolks. Period very well.
Finally, whisk the egg whites inside a bowl right up until they kind delicate peaks, then fold them into the sauce. Spoon the topping earlier mentioned the fish, and sprinkle with the staying cheeses and the breadcrumbs. Cook for 1 hour and provide warm. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5719/creamy-fish-gratin"},{"id":"5713","title":"Fish Wellington","ingredients":"3 onions, thinly sliced
2 skinless monkfish fillets, relating to
300g/11oz each individual
1â„2 teaspoon lovable smoked paprika
2 crimson peppers
1 hefty aubergine, lower into
1cm/1â„2within slices vegetable oil for brushing
375g/13oz block frozen puff pastry, thawed
25g/1oz dried breadcrumbs
1 egg, frivolously overwhelmed
salt and recently flooring black pepper","directions":"First, soften the butter inside of a saucepan, increase the onion and stir to coat. Deal with and sweat carefully in excess of a very low warm, stirring at times, for 15 minutes. Obtain and cook, stirring, for yet another 15 minutes. Interesting, then year with salt and pepper.
Then, preheat the oven to 220°C/ 425°F/Fuel mark 7.
Then, rub one aspect of each and every monkfish fillet with the paprika, and put one fillet upon supreme of the other.
Then, minimize the peppers into quarters, remove the seeds and cook, pores and skin aspect up, less than a sizzling grill right until the pores and skin blackens. Allow for them awesome, then peel off and discard the pores and skin and cube the flesh.
Then, put the aubergine upon a baking tray. Brush with oil and sprinkle with salt and pepper. Grill till golden, then convert and brown the other aspect.
Then, roll out the pastry upon a floured function appear till high more than enough to enclose the fish. Sprinkle the breadcrumbs lengthways alongside the heart of the pastry, and put the fish upon greatest of the breadcrumbs. Final with the onion, then the crimson pepper, then the aubergine.
Finally, brush the pastry edges with the egg. Fold the pastry in excess of, urgent firmly collectively to seal. Brush with egg, then bake within the oven for 30 minutes. Slash and provide incredibly hot. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5713/fish-wellington"},{"id":"5710","title":"Mediterranean plaice rolls","ingredients":"substances
75g/3oz butter, moreover far more for greasing
4 plaice fillets, more than 225g/8oz just about every, skinned
1 minimal onion, chopped
1 celery adhere, finely chopped
100g/4oz fresh new white breadcrumbs
3 tablespoons chopped contemporary flat-leaf parsley
2 tablespoons pine outrageous, toasted
4 components sunshine-dried tomatoes inside of oil, exhausted and chopped
50g/2oz canned anchovy fillets, exhausted and chopped
recently floor black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Grease an ovenproof dish with a minor butter.
Then, minimize the plaice fillets inside fifty percent lengthways to deliver 8 lesser fillets. Soften the butter inside of a pan, and insert the onion and celery. Protect and sweat for 15 minutes, right until smooth. Do not make it possible for to brown.
Then, merge the breadcrumbs, parsley, pine mad, solar-dried tomatoes and anchovies. Stir in just the softened veggies with the buttery juices and time with pepper.
Then, divide the stuffing into 8 quantities. Having one aspect at a season, style the stuffing into balls, then roll up each individual one inside of a plaice fillet. Risk-free just about every roll with a cocktail adhere.
Finally, put the rolled-up fillets inside of the ovenproof dish. Bake for in excess of 20 minutes until finally the fish flakes very easily Even though confirmed with a fork. Remove the cocktail sticks, then provide the very hot plaice rolls with a minimal of the cooking juices drizzled about. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5710/mediterranean-plaice-rolls"},{"id":"5705","title":"Fish loaf","ingredients":"50g/2oz butter, melted, in addition additional for greasing
900g/2lb cod fillets, minced
1 very little onion, chopped
2 tablespoons refreshing white breadcrumbs
1 teaspoon salt
2 eggs
2 tablespoons bitter product
For the sauce
1 tiny onion, finely chopped
25g/1oz butter
1 tablespoon flour
300ml/10fl oz milk
1 teaspoon lemon juice
225g/8oz mushrooms, thinly sliced
1 tablespoon bitter product salt and recently flooring
black pepper","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4. Grease a 1.2 litre/2pt loaf tin with butter.
Then, mixture the cod, onion, breadcrumbs, salt, eggs, bitter product and melted butter collectively inside of a superior bowl. Scrape into the published loaf tin, and force down firmly. Bake within just the oven for 45 minutes.
Then, to create the sauce, sweat the onion inside the butter right until clear. Include the flour and cook for 1 second. Increase the milk, lemon juice and mushrooms. Year with salt and pepper. Cook until eventually the sauce thickens.
Finally, include the bitter product to the sauce simply prior to serving. Provide the fish loaf scorching with the accompanying sauce. substances fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5705/fish-loaf"},{"id":"5697","title":"Grilled crammed sole","ingredients":"1 tablespoon olive oil
25g/1oz butter
1 minimal onion, finely chopped
1 garlic clove, chopped
3 solar-dried tomatoes, chopped
2 tablespoons fresh new lemon thyme leaves
50g/2oz clean breadcrumbs
1 tablespoon recently squeezed lemon juice
4 very little complete sole, gutted and cleaned
lemon wedges, to garnish
salt and recently flooring black pepper","directions":"First, preheat the grill. Warm the oil and butter inside a frying pan till it exactly starts off to foam. Insert the onion and garlic to the frying pan, and cook, stirring, for 5 minutes, or until finally merely softened.
Then, to create the stuffing, incorporate collectively the tomatoes, thyme, breadcrumbs and lemon juice in just a bowl, then period with salt and pepper.
Then, insert the stuffing combination to the pan, and stir to blend.
Then, making use of a sharp knife, pare the pores and skin in opposition to the bone within just the intestine gap of the fish to create a pocket. Spoon the stuffing into the pocket.
Finally, cook the fish, underneath the grill, for 6 minutes upon possibly facet, or till golden brown. Move to serving plates, garnish with lemon wedges and provide mechanically. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5697/grilled-crammed-sole"},{"id":"5683","title":"Mahogany duck","ingredients":"1 teaspoon beaten black
2 slices white bread
2 spring onions
750ml/11â„4pt beer
For the marinade
50ml/2fl oz Scotch whisky
3 tablespoons grated new root ginger
11â„2 teaspoons chopped garlic
2 tablespoons grated orange zest
1 teaspoon beaten coriander seeds
peppercorns
175ml/6fl oz mild soy sauce
2 tablespoons obvious honey
2 tablespoons dim brown sugar
For the sauce
375ml/13fl oz beef stock
2 teaspoons arrowroot dissolved within
3 tablespoons chilly water","directions":"First, rinse the ducks, then pat dry with kitchen area paper and remove any added weight towards the entire body cavities. Truss the ducks and organize them, breast facet up, handful of inches aside upon a rack mounted higher than a heavy roasting tin.
Then, blend all the marinade elements inside a bowl. Depart to stand, included and chilled, for 3 several hours. Stir the marinade, and push for the duration of a high-quality sieve into a lower bowl. Brush the ducks with some of the marinade, each individual 30 minutes, for 21â„2 several hours, although trying to keep them refrigerated.
Then, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, things each and every duck with 1 bread cut and 1 spring onion. Spoon any currently being marinade into the cavities. Prick the ducks, unless for the breast neighborhood, with a fork.
Then, pour the beer into the roasting tin. Roast the ducks upon the rack inside of the decrease 3rd of the oven for 30 minutes, then tent them with foil and roast for a even further 30 minutes. Discard the foil and roast for a different 30 minutes.
Then, remove the stuffing elements with a spoon, and discard them and the pan juices. Pour the juices towards the cavities during a great sieve into a tiny bowl. Skim off the excess weight and guide 50ml/2fl oz of the juices. Organize the ducks upon a platter and hold sizzling.
Finally, within just a saucepan, convey the stock to the boil, simmer for 15 minutes and stir inside of the reserved juices. Provide the blend to a simmer. Stir the arrowroot blend and include to the pan. Cook the combination around medium-minimal warm, becoming very careful not to boil, till thickened. Provide the duck with the sauce. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5683/mahogany-duck"},{"id":"5677","title":"Bacon-wrapped turkey burgers","ingredients":"12 rashers back again bacon
450g/1lb minced turkey
200g/7oz dried breadcrumbs
1 teaspoon Worcestershire sauce
1â„2 teaspoon garlic salt
salt and recently floor black pepper","directions":"First, preheat the grill until eventually incredibly hot.
Then, inside a frying pan, dry-fry the bacon until eventually commencing to crisp. Remove and preset to one aspect.
Then, combine alongside one another the turkey, breadcrumbs, Worcestershire sauce and garlic salt. Period with salt and pepper. Form the blend into 6 patties.
Finally, crisscross 2 rashers of bacon upon just about every patty, tucking the finishes underneath and securing with cocktail sticks. Cook less than the sizzling grill for in excess of 4 minutes upon every aspect until finally the turkey springs back again Whilst touched and is no for a longer period crimson. Provide incredibly hot. billy corum chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5677/bacon-wrapped-turkey-burgers"},{"id":"5676","title":"Turkey meatloaf","ingredients":"substances
1 tablespoon olive oil
1 onion, chopped
1 green pepper, seeded and finely chopped
1 garlic clove, chopped
450g/1lb minced turkey
50g/2oz clean white breadcrumbs
1 egg, overwhelmed
50g/2oz pine mad
12 sunshine-dried tomatoes inside oil, fatigued and chopped
75ml/3fl oz milk
2 teaspoons chopped contemporary rosemary
1 teaspoon fennel seeds
1â„2 teaspoon dried oregano
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, warm the oil inside a frying pan. Increase the onion, green pepper and garlic, and sweat previously mentioned a minimal warmth for 8â€\"10 minutes, stirring consistently, until finally the greens are simply just softened. Remove against the warm and go away to interesting.
Then, put the minced turkey within just a hefty bowl. Incorporate the onion mix and all the currently being substances, and incorporate diligently.
Finally, go to a 21 x 11cm/8 x 4inside of loaf tin, packing down firmly. Bake inside of the oven for 1 hour till golden brown. Provide very hot. F D 2 F 3 0 4 A A 8 6 F 4 E F 6 A 7 C 3 6 7 2 5 B 7 F A D 0 8 3 chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5676/turkey-meatloaf"},{"id":"5675","title":"Turkey & tomato hotpot","ingredients":"25g/1oz white bread, crusts eradicated
2 tablespoons milk
1 garlic clove, beaten
1â„2 teaspoon caraway seeds
225g/8oz minced turkey
1 egg white
350ml/12fl oz chicken stock
400g/14oz canned chopped plum tomatoes
1 tablespoon tomato purée
100g/4oz very simple-cook rice
salt and recently floor black pepper","directions":"First, reduce the bread into very low cubes and put into a blending bowl. Sprinkle the milk in excess of them, and depart to soak for 5 minutes.
Then, incorporate the garlic, caraway seeds and turkey. Year with salt and pepper, and merge nicely.
Then, whisk the egg white until eventually rigid, then fold, 50 percent at a period, into the turkey mix. Refrigerate for 10 minutes.
Then, even though the turkey combination is chilling, put the stock, tomatoes and tomato purée into a huge saucepan and provide to the boil. Include the rice, stir and cook for 5 minutes. Avoid the warm to a soft simmer.
Finally, in the meantime, condition the turkey mix into 16 little balls. Very carefully eliminate them into the stock, and simmer for a additional 8â€\"10 minutes right until each the turkey balls and rice are cooked. Provide instantly. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5675/turkey-tomato-hotpot"},{"id":"5653","title":"Tuscan chicken","ingredients":"8 chicken thighs, skinned
1 teaspoon olive oil
1 onion, thinly sliced
2 pink peppers, seeded and sliced
1 garlic clove, beaten
300ml/10fl oz puréed tomatoes
150ml/5fl oz dry white wine
1 teaspoon dried oregano
400g/14oz canned cooked cannellini beans, weary
3 tablespoons clean breadcrumbs
salt and recently flooring black pepper","directions":"First, warm the oil inside of a weighty pan, and sauté the chicken right until golden brown. Remove and hold scorching. Increase the onion and pink peppers to the pan, and carefully sauté till softened yet not colored. Stir in just the garlic and sauté for a second or consequently.
Then, include the chicken, tomatoes, wine and oregano. Year very well with salt and pepper, deliver to a boil, then address the pan tightly.
Then, eliminate the warmth and simmer carefully, stirring once in a while, for 30â€\"35 minutes until finally the chicken is smooth and the juices work apparent.
Then, preheat the grill right until very hot.
Finally, stir the cannellini beans into the chicken mix, and simmer for a even more 5 minutes right up until heated during. Sprinkle with the breadcrumbs, and cook below the grill until finally golden brown. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5653/tuscan-chicken"},{"id":"5635","title":"Chicken with lime stuffing","ingredients":"1 chicken, concerning 2.3kg/5lb vegetable oil for brushing
225g/8oz courgette, slice into strips
25g/1oz butter juice of 1 lime
For the stuffing
100g/4oz courgettes, trimmed and coarsely grated
100g/4oz smooth cheese finely grated zest of 1 lime
2 tablespoons new breadcrumbs
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, to deliver the stuffing, mixture the courgette with the cheese, lime zest, breadcrumbs and seasoning.
Then, meticulously comfort the pores and skin absent in opposition to the breast of the chicken with your fingertips, having treatment not to crack the pores and skin. Force the stuffing below the pores and skin, to address the breast flippantly.
Then, put the chicken inside of a roasting tin, brush with the oil and roast within the oven for 20 minutes for each 500g/1lb 2oz additionally 20 minutes, or until finally the juices work distinct the moment the thickest portion of the thigh is pierced with a skewer. Remove in opposition to the oven, address with foil and unwind for 5 minutes.
Finally, sauté the courgettes inside the butter and lime juice till merely comfortable, then provide scorching with the chicken. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5635/chicken-with-lime-stuffing"},{"id":"5629","title":"& Parma ham","ingredients":"2 tablespoons olive oil
800g/1lb 12oz leeks, trimmed and lower into 1cm/1â„2within just slices
150ml/5fl oz dry sherry
200ml/7fl oz chicken stock
400ml/14fl oz cr?me fra?che
2 tablespoons wholegrain mustard
3 tablespoons chopped contemporary sage
1 tablespoon chopped new flat-leaf parsley
700g/11â„2lb skinless chicken breast
fillets, lower into 1cm/1â„2in just strips
100g/4oz Gruy?re cheese, finely grated
salt and recently floor black pepper
For the topping
200g/7oz ciabatta breadcrumbs
3 tablespoons olive oil
75g/3oz Parma ham, approximately torn
2 tablespoons chopped refreshing flat-leaf parsley","directions":"First, warmth the oil within just a significant non-adhere frying pan, incorporate the leeks and cook higher than a tender warm for 15â€\"20 minutes till softened. Remove with a slotted spoon and put to one facet. Include the sherry and stock, deliver to the boil and bubble right until very low by means of relating to a quarter. Enable to awesome.
Then, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, within a bowl, mixture the crème fraîche, flour, mustard, sage and parsley collectively with some salt and pepper,. Combination within the lessened stock and leeks.
Then, put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce blend previously mentioned. Sprinkle the cheese upon supreme.
Then, to create the topping, put the breadcrumbs in just a bowl with the oil, ham and parsley. Throw alongside one another and sprinkle earlier mentioned the chicken.
Finally, cook the chicken inside of the oven for 50â€\"60 minutes or until eventually effervescent at the facets. Provide very hot chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5629/parma-ham"},{"id":"5606","title":"Roast rack of lamb","ingredients":"25g/1oz stale wonderful breadcrumbs
25g/1oz butter, melted
2 tablespoons chopped contemporary herbs these as parsley, chives and thyme
1 garlic clove, beaten
1 written rack of lamb vegetable oil for greasing
salt and recently flooring black pepper","directions":"First, preheat the oven to 230°C/450°F/Fuel mark 8.
Then, in just a bowl, incorporate the breadcrumbs with the butter, herbs and garlic. Time with salt and pepper. Getting your arms, continue to keep turning the combination around right until the crumbs comprise damp up all the butter lightly.
Then, lay the lamb, body weight facet upward, inside of a frivolously oiled roasting tin. Pat the crumb blend firmly and thickly upon the weight facet.
Finally, roast the rack for 20â€\"30 minutes, based upon how nicely cooked you together with your lamb. Allow for the meat relax for 5 minutes in advance of serving. meat & match substances.","url":"https://recipe.bluelayer.org/recipe/5606/roast-rack-of-lamb"},{"id":"5603","title":"Crown roast of lamb","ingredients":"substances
1â„2 onion, chopped
1 garlic clove, chopped
25g/1oz butter
finely grated zest of 1â„2 lemon
3 new sage leaves, finely chopped
175g/6oz cooked skinned chestnuts, crumbled
1 tablespoon recently squeezed lemon juice
50g/2oz fresh new white breadcrumbs
1 tablespoon chopped fresh new flat-leaf parsley
1 egg, flippantly crushed
1 composed crown of lamb
salt and recently floor black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, to deliver the stuffing, sweat the onion and garlic carefully within the butter till soft nonetheless with out browning. Merge with all the staying components unless of course the lamb, introducing specifically more than enough of the egg to bind. Fill the center of the crown with the stuffing, then deal with the stuffing with a piece of foil.
Finally, roast the crown for in excess of 1 hour, eliminating the foil once 40 minutes. Baste the joint versus year to season as it chefs, then let to take it easy for 10 minutes right before serving. substances meat & video game.","url":"https://recipe.bluelayer.org/recipe/5603/crown-roast-of-lamb"},{"id":"5591","title":"Braised pork slices","ingredients":"2 egg yolks, crushed with
700g/11â„2lb boned pork steaks
3 tablespoons groundnut oil
3 garlic cloves, minced
1 teaspoon white wine vinegar
2 tablespoons medium sherry
175ml/6fl oz chicken stock
1 tablespoon cornflour, combined
with 25ml/1fl oz water to sort a paste
900ml/11â„2pt vegetable oil for
deep-frying
1 teaspoon water)
150g/5oz refreshing breadcrumbs
For the paste
2 tablespoons cooked extensive-grain rice
1â„2 teaspoon granulated sugar
1 teaspoon dried baker’s yeast
2 tablespoons mild soy sauce
2 tablespoons hot water","directions":"First, to deliver the paste, hire a mortar and pestle to pulverize the rice. Mix with the sugar, yeast, soy sauce and incredibly hot water, and depart to stand within a scorching level for 30 minutes to activate the yeast.
Then, cut the pork steaks throughout the grain into strips. Warmth the groundnut oil within just a wok right up until it starts off to smoke. Include the pork strips and stir-fry until finally they eliminate their pinkness, repeating in just batches right up until all the pork is browned. Increase the garlic to the wok and stir temporarily. Pour inside of the written paste, vinegar, sherry and stock, then convey to the boil and incorporate all the pork slices. Remove the warmth, incorporate the cornflour paste and stir very well. Include and simmer for 30 minutes. Remove the pork to a major platter, scheduling the sauce inside the wok, and depart the pork to awesome.
Finally, warmth the vegetable oil in just a contemporary wok. Dip the pork components inside of the egg mix, then inside of the breadcrumbs, to include cautiously. Whenever the oil is incredibly hot, slip inside of a slash of pork as a examine â€\" it must evenly brown in just pertaining to 1 moment. Deep-fry the pork within batches for 11â„2â€\"2 minutes. Reheat the sauce, and pour higher than the pork. Provide mechanically. meat & match substances.","url":"https://recipe.bluelayer.org/recipe/5591/braised-pork-slices"},{"id":"5590","title":"Herbed pork cutlets","ingredients":"substances
1 egg
75g/3oz dried breadcrumbs
50g/2oz fresh new basil, chopped
2 tablespoons chopped fresh new oregano
1 tablespoon recently grated
Parmesan cheese
1 teaspoon chopped fresh new thyme
450g/1lb pork cutlets
2 tablespoons vegetable oil
salt and recently floor black pepper","directions":"First, within a shallow dish, frivolously battle the egg. Within just a different dish, stir with each other the breadcrumbs, basil, oregano, Parmesan, thyme, salt and pepper.
Then, dip the pork into the egg to coat very well, then thrust into the breadcrumb mix, turning to coat all more than.
Finally, inside of a huge frying pan, warmth 50 percent the oil more than a medium warmth. Doing the job inside of batches, cook the pork for 8â€\"10 minutes right until precisely a trace of red stays inside of, turning at the time all through the cooking season and including the currently being oil if vital. Remove versus the pan and divide in between 4 serving plates. Provide scorching with accompanying salad or greens. meat & recreation.","url":"https://recipe.bluelayer.org/recipe/5590/herbed-pork-cutlets"},{"id":"5574","title":"Beef & mushroom burgers","ingredients":"1 tiny onion, chopped
150g/5oz low cup mushrooms
450g/1lb lean minced beef
50g/2oz new wholemeal breadcrumbs
1 teaspoon dried blended herbs
1 tablespoon tomato purée flour for shaping
salt and recently flooring black pepper","directions":"First, put the onion and mushrooms within a blender or food items processor, and whiz until eventually finely chopped. Insert the beef, breadcrumbs, herbs and tomato purée, and year with salt and pepper. Incorporate for a several seconds until eventually the mix binds collectively yet nonetheless consists of some texture.
Then, divide the blend into 8 to 10 areas, then push into burger designs having evenly floured fingers.
Finally, cook the burgers in just a non-adhere frying pan or beneath a sizzling grill for 12â€\"15 minutes, turning at the time, until finally frivolously cooked. Provide very hot. meat & recreation substances 2 veal escalopes flour for dredging.","url":"https://recipe.bluelayer.org/recipe/5574/beef-mushroom-burgers"},{"id":"5568","title":"Beef daube","ingredients":"meat & video game
1 heavy onion, reduce into wedges
2 celery sticks, chopped
1 green pepper, seeded and chopped
450g/1lb sirloin steak, trimmed and reduce into strips
1kg/21â„2lb lean braising steak, cubed
50g/2oz undeniable flour, skilled with salt and black pepper
600ml/1pt beef stock
2 garlic cloves, overwhelmed
150ml/5fl oz crimson wine
2 tablespoons purple wine vinegar
2 tablespoons tomato purée
1â„2 teaspoon Tabasco sauce
1 teaspoon chopped fresh new thyme
2 bay leaves
1â„2 teaspoon Cajun spice mixture","directions":"First, warm the butter inside of a significant large casserole dish. Incorporate the onion wedges and sauté until finally browned upon all aspects. Remove with a slotted spoon and mounted apart.
Then, incorporate the celery and pepper to the dish, and cook right until softened. Remove the greens with a slotted spoon and mounted apart.
Then, coat the meat inside of the skilled flour, increase to the pan and sauté till browned upon all facets. Include the stock, garlic, wine, vinegar, tomato purée, Tabasco and thyme, and warmth carefully.
Then, return the onions, celery and pepper to the pan. Tuck in just the bay leaves and sprinkle with the Cajun seasoning.
Finally, carry to the boil, go to the oven and cook for 3 hrs or right until the meat and greens are gentle. Provide with French bread. meat & match.","url":"https://recipe.bluelayer.org/recipe/5568/beef-daube"},{"id":"5553","title":"Baked squash casserole","ingredients":"substances
1.8kg/4lb butternut squash, peeled, seeded and chopped
1 egg
200g/7oz coorse dried breadcrumbs
75g/3oz delicate brown sugar
1â„2 tablespoon chopped onion
100g/4oz green pepper, diced
salt and recently floor black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, shed the squash into a massive saucepan with plenty of boiling water to deal with. Return to the boil, do away with the warmth and cook until eventually smooth, then drain, scheduling the cooking liquid. Mash the squash.
Then, in just a bowl, incorporate the squash and its cooking liquid, egg, 2-thirds of the breadcrumbs, the sugar, onion and green pepper. Period with salt and pepper.
Finally, convert the combination into a weighty casserole dish, and deal with with the becoming breadcrumbs. Bake within just the oven for around 30 minutes until eventually frivolously browned. Provide scorching. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5553/baked-squash-casserole"},{"id":"5527","title":"Cheese & crabmeat casserole","ingredients":"substances
450g/1lb Cheddar cheese, cubed
8 slices bread, crusts taken off, cubed
275g/10oz frozen crabmeat
5 eggs
600ml/1pt milk
75g/3oz butter, melted","directions":"First, preheat the oven to 180°C/ 350°F/Fuel mark 4.
Then, different levels of cheese, bread and crabmeat within just a casserole dish.
Then, whisk with each other the eggs, milk and melted butter, and pour more than the layered blend.
Finally, preset the casserole dish within just a baking tray. Closely ï¬ll the tray with water to arrive midway up the aspects. Bake the casserole within just the oven for 1â€\"11â„2 several hours. Provide warm substances casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5527/cheese-crabmeat-casserole"},{"id":"5495","title":"Chicken broccoli casserole","ingredients":"500g/1lb 2oz broccoli florets
500g/1lb 2oz cooked chicken, cubed
275g/10oz canned condensed chicken soup
125ml/4fl oz mayonnaise
100g/4oz Parmesan cheese, recently grated
1â„2 teaspoon curry powder
100g/4oz contemporary bread, cubed
25g/1oz butter, melted","directions":"First, preheat the oven to 180°C/ 350°F/Gasoline mark 4. Flippantly grease a higher baking dish with a minimal vegetable oil.
Then, cook the broccoli within water in just a included saucepan till al comfortable however continue to with a chunk, then drain.
Then, put the broccoli inside of the penned baking dish.
Finally, incorporate the chicken, soup, mayonnaise, cheese and curry powder, then spoon more than the broccoli. Final with the bread and butter. Bake within just the oven, acquired, for 25â€\"30 minutes till heated throughout. Provide warm. substances.","url":"https://recipe.bluelayer.org/recipe/5495/chicken-broccoli-casserole"},{"id":"5458","title":"One-pot beef meal","ingredients":"3 tablespoons vegetable oil
1 lower onion, chopped
1 higher egg, flippantly overwhelmed
450g/1lb minced beef
50g/2oz simple breadcrumbs
11â„2 teaspoons onion powder
11â„2 teaspoons garlic salt
4 medium potatoes, sliced
450g/1lb frozen carrots","directions":"First, warmth the oil within a frying pan in excess of a medium-superior warm. Get rid of the warmth to medium as soon as the oil is scorching. Insert the onion to the pan, and sweat till comfortable.
Then, inside a high bowl, incorporate the egg, beef, 50ml/2fl oz water, breadcrumbs, onion powder and garlic salt. Force the meat into the backside of the bowl to style a rounded loaf. Invert the bowl to remove, and put the loaf upon supreme of the onion. Put the sliced potatoes above the loaf and the carrots upon best of the potatoes.
Finally, sprinkle with more seasonings if favored. Include and cook for in excess of 1 hour. Soon after 30 minutes, flip the meatloaf in excess of and stir the veggies. Provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/5458/one-pot-beef-meal"},{"id":"5452","title":"Mushroom & veal pie","ingredients":"25g/1oz undeniable flour
1â„4 teaspoon salt
1â„2 teaspoon recently flooring black pepper
450g/1lb stewing veal, trimmed and lower into chunk-dimensions elements
1 tablespoon vegetable oil
1 onion, chopped
1 garlic clove, minced
2 carrots, chopped
200g/7oz mushrooms, sliced
1â„2 teaspoon dried sage
150ml/5fl oz water
500ml/18fl oz beef stock
2 tablespoons dry vermouth
1 tablespoon tomato purée
1 teaspoon Worcestershire sauce
175g/6oz frozen peas
For the topping
200g/7oz simple flour
1 tablespoon chopped fresh new flat-leaf parsley
2 teaspoons baking powder
25g/1oz butter
175ml/6fl oz Greek-design and style yogurt salt and floor black pepper","directions":"First, within just a plastic bag, blend the flour with the salt and 50 percent the pepper. Throw the veal inside of the flour combination, inside batches if expected.
Then, in just enormous frying pan, warm 50 percent the oil around a medium-superior warm, and brown the veal within just batches, introducing the being oil as essential. Shift to a plate and established apart.
Then, stir the onion, garlic, carrots, mushrooms, sage and 1 tablespoon water into the pan and cook, stirring, for in excess of 7 minutes right up until golden. Stir within just the getting water, the stock, vermouth, tomato purée, Worcestershire sauce, getting pepper and veal. Provide to the boil, then do away with the warmth and simmer, protected, stirring once in a while, for 1 hour.
Then, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, discover the pan and cook for above 15 minutes right until the veal is delicate and the sauce contains thickened. Stir inside the peas and go away to interesting. Pour into a 20cm/8inside sq. baking dish.
Then, to deliver the topping, in just a major bowl, stir jointly the flour, parsley, baking powder and seasoning. Slice in just the butter until eventually the blend resembles coarse breadcrumbs.
Then, upon frivolously floured show up, carefully knead the dough till comfortable. Carefully pat out the dough into a 20cm/8within just sq.. Slice into 16 equivalent squares and stage about the veal blend in just 4 rows.
Finally, bake inside of the oven for 25â€\"30 minutes till the crust is golden. Provide very hot. substances savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5452/mushroom-veal-pie"},{"id":"5450","title":"Tuna mornay","ingredients":"50g/2oz butter
25g/1oz undeniable flour
500ml/16fl oz milk
1â„2 teaspoon mustard powder
75g/3oz Cheddar cheese, grated
600g/1lb 5oz canned tuna, exhausted
2 tablespoons chopped clean flat-leaf parsley
2 eggs, difficult-boiled and chopped
25g/1oz fresh new white breadcrumbs salt and recently floor black pepper","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, soften the butter inside of a little pan. Increase the flour and stir earlier mentioned a small warm for 1 instant or until finally faded and foaming. Remove the pan versus the warm, and bit by bit stir within the milk. Return the pan to the warmth and stir persistently until eventually the sauce boils and thickens. Do away with the warm and simmer for 2 minutes. Remove versus the warm and whisk in just the mustard and 50g/2oz of the cheese till melted and gentle.
Finally, flake the tuna with a fork and combine into the sauce with the parsley and egg. Year with salt and pepper. Spoon into 4 x 250ml/9fl oz ramekins. Combine the breadcrumbs and getting cheese, and sprinkle about the ultimate of every single ramekin. Bake within just the oven for 15â€\"20 minutes till the topping is golden brown. Provide scorching. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5450/tuna-mornay"},{"id":"5448","title":"Apple & Cheddar pie","ingredients":"150g/5oz simple flour, sifted
250g/9oz Cheddar cheese, grated
1â„2 teaspoon salt
150g/5oz vegetable shortening
75ml/3fl oz iced water
350g/12oz cooking apples, cored and chopped
100g/4oz granulated sugar
2 teaspoons self-escalating flour
1â„2 teaspoon flooring cinnamon
2 teaspoons butter
1 egg yolk, crushed
1 tablespoon water","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease a 23cm/9inside of pie dish with butter.
Then, mixture alongside one another the simple flour, cheese and salt inside a bowl. Utilizing a pastry blender or 2 knives, lower within the shortening until finally the combination resembles coarse breadcrumbs. Sprinkle the iced water above, and throw the crumbs till a dough is shaped. Force the dough firmly into a ball.
Then, divide the pastry practically within fifty percent and roll out the bigger 50 percent, upon a evenly floured seem, to a 30cm/12in just circle. Hire to line the greased pie dish, trimming the edges to 1cm/1â„2inside of further than the rim of the pie plate.
Then, put the apples, sugar, self-escalating flour and cinnamon within just a bowl, and merge nicely. Prepare the apple blend inside of the pastry shell. Roll out the getting pastry to a 30cm/12in just circle. Position upon ultimate of the filling, trimming the crust to 2.5cm/1inside of further than the rim of the pie dish. Flute the edges to kind a rim.
Then, mix the egg yolk with 1 tablespoon water to create an egg clean, then brush above the best crust and rim.
Finally, bake the pie within the oven for 45â€\"50 minutes until eventually apples are smooth and the crust is a golden brown. Neat upon a twine rack right before serving. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5448/apple-cheddar-pie"},{"id":"5445","title":"Continental flan","ingredients":"50g/2oz butter, in addition far more for greasing
4 slices white bread
2 eggs, crushed
100g/4oz Cheddar cheese, grated
50ml/2fl oz milk
50g/2oz onion, finely chopped
50g/2oz green pepper, seeded and finely chopped
1â„2 teaspoon mustard powder
salt and floor black pepper","directions":"First, preheat the oven to 200°C/ 400°F/Fuel mark 6. Grease a major baking dish with butter.
Then, butter the bread, remove the crusts and slash into quarters diagonally. Line the aspects of the baking dish with the bread, overlapping somewhat.
Then, inside a significant bowl, mixture alongside one another the eggs, cheese, milk, onion, pepper and mustard. Year with salt and pepper, and pour earlier mentioned the bread.
Finally, cook within just the oven for 20â€\"25 minutes. Provide both sizzling or chilly.","url":"https://recipe.bluelayer.org/recipe/5445/continental-flan"},{"id":"5444","title":"Prawn pies","ingredients":"225g/8oz simple flour, in addition additional for dusting
100g/4oz butter, cubed, furthermore additional for greasing
1 tablespoon dried vegetable oil
5cm/2inside piece of refreshing root ginger, grated
3 garlic cloves, overwhelmed
900g/2lb uncooked prawns, peeled and deveined
75ml/3fl oz cute chilli sauce
75ml/3fl oz lime juice
75ml/3fl oz double product
25g/1oz refreshing coriander, chopped
1 egg yolk, flippantly overwhelmed","directions":"First, sift the flour into a high bowl, insert the butter and rub into the flour with your fingertips until eventually the combination resembles good breadcrumbs. Create a very well, incorporate 3 tablespoons water and combination with a flat-bladed knife, utilizing a slicing stage, till the combination will come with each other inside of beads. Collect the dough alongside one another and raise out upon to a frivolously floured look. Drive into a ball and flatten into a disc. Wrap within just dangle movie and chill for 15 minutes.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease 2 baking trays with butter.
Then, warm the oil in just a weighty frying pan, and sauté the ginger, garlic and prawns for 3 minutes. Remove the prawns and established apart. Increase the chilli sauce, lime juice and product to the pan, and simmer around a medium warm right up until the sauce includes lowered via a 3rd. Return the prawns to the pan and incorporate the coriander. Stir all through, then depart to amazing.
Finally, divide the pastry into 4, and roll out every single part, among sheets of baking parchment, into a 20cm/8inside of circle. Divide the filling into 4, and location a aspect in just the center of every single pastry, leaving a broad border. Fold the edges loosely in excess of the filling, and tumble the pies on to the written baking trays. Brush the pastry with the egg yolk. Bake for 25 minutes or right until golden. Provide sizzling. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5444/prawn-pies"},{"id":"5442","title":"Cornish pasties","ingredients":"175g/6oz rump steak, finely chopped
1 potato, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 teaspoons Worcestershire sauce
2 tablespoons beef stock
salt and recently floor black pepper
1 egg, evenly overwhelmed
For the pastry
butter for greasing
275g/10oz simple flour pinch of salt
100g/4oz butter, cubed
4â€\"5 tablespoons iced water","directions":"First, frivolously grease a medium baking tray.
Then, to create the pastry, sift the flour and pinch of salt into a enormous bowl, and rub within just the butter with your fingertips right up until the blend resembles wonderful breadcrumbs. Deliver a effectively inside of the middle and insert nearly all the water. Blend jointly with a flat-bladed knife or spatula, making use of a reducing stage, right up until the mix will come jointly in just minor beads, including even further water if the dough is as well dry. Convert out on to a floured effort and hard work show up, and style into a ball. Address with dangle motion picture and refrigerate for 20 minutes.
Then, preheat the oven to 210°C/425°F/Fuel mark 7. Merge collectively the steak, potato, onion, carrot, Worcestershire sauce and stock within just a bowl, and time very well with salt and pepper.
Then, divide the dough into 6 quantities. Roll out every aspect to 3mm/1â„8within just thick. Taking a 16cm/61â„2inside plate as a guide, lower out 6 circles. Divide the filling lightly among the circles. Brush the edges with the egg and carry the pastry with each other to sort a semicircle. Pinch the edges into a frill.
Finally, put the pasties upon the written baking tray. Brush with the overwhelmed egg, and bake for 15 minutes. Prevent the oven temperature to 180°C/ 350°F/Gasoline mark 4, and cook for a more 25â€\"30 minutes until eventually golden. Provide sizzling or chilly. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5442/cornish-pasties"},{"id":"5432","title":"Crab quiche","ingredients":"substances
For the pastry
175g/6oz flour, sifted
75g/3oz butter, cubed pinch of salt
For the filling
225g/8oz cooked crabmeat
2 eggs
300ml/5fl oz double product
1 tablespoon finely chopped refreshing flat-leaf parsley
1 tablespoon finely chopped fresh new fennel
1 spring onion, chopped
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, put the flour, butter and pinch of salt in just a bowl, and hard work with the ideas of your arms till the combination resembles breadcrumbs. Increase 2 tablespoons water, and blend to a dough. Knead the pastry upon a floured look until finally delicate. Style into a somewhat flattened disk, wrap inside hold movie and chill for 30â€\"45 minutes.
Then, roll out the pastry and employ to line a 20cm/8inside pie dish. Crack up the crabmeat with a fork, and scatter more than the backside of the pastry shell.
Then, put the eggs, product and parsley within just a bowl. Year with salt and pepper. Combat alongside one another till the combination is gentle, then pour previously mentioned the crabmeat.
Finally, bake within the oven for 40 minutes until finally the filling is established and the ultimate is golden. Provide very hot or very hot, garnished with the spring onion. substances.","url":"https://recipe.bluelayer.org/recipe/5432/crab-quiche"},{"id":"5409","title":"Cheese-filled rice balls","ingredients":"200g/7oz lengthy-grain rice, cooked and cooled
2 eggs, evenly overwhelmed
100g/4oz mozzarella cheese, cubed
100g/4oz coarse dried breadcrumbs
vegetable oil for deep-frying","directions":"First, blend alongside one another the rice and egg until eventually nicely put together. Consider a teaspoon of the rice and put a mozzarella dice inside the middle. Best with a further teaspoon of rice. Push jointly to sort a ball. Commence till all the rice mix consists of been utilised.
Finally, coat the rice balls with the breadcrumbs. Position upon a baking tray, and refrigerate for at minimum amount 30 minutes. Warmth more than enough oil for deep-frying inside of a hefty pan. Fry the rice balls, in just batches, for 5 minutes right until golden brown. Provide very hot. Large bean, pea.","url":"https://recipe.bluelayer.org/recipe/5409/cheese-filled-rice-balls"},{"id":"5398","title":"Bean croquettes","ingredients":"600g/11â„4lb canned cooked crimson kidney beans, tired
4 tablespoons butter
1 teaspoon vinegar
1â„4 teaspoon dried flooring bay leaf
1 egg
12 tablespoons dried breadcrumbs vegetable oil for deep-frying
salt and recently flooring
black pepper","directions":"First, merge the beans in just a foodstuff processor right up until they kind a gentle paste. Increase the butter, vinegar and bay leaf. Period with salt and pepper. Mixture for 2 minutes. Individual the combination into 12 quantities fashioned which includes hands.
Then, combat the egg with some water, and put inside a shallow dish. Put the breadcrumbs within just a further shallow dish.
Then, coat the palms, or croquettes, to start with with the egg, then with the breadcrumbs. Repeat the egg and breadcrumbs course of action to assure that the croquettes are effectively covered. Chill for 1 hour.
Finally, warm sufficient oil for deep-frying inside a hefty frying pan previously mentioned a medium- higher warm. Whenever the oil is incredibly hot plenty of, deep-fry the croquettes right up until golden brown. Remove in opposition to the pan taking a spatula or slotted spoon, and drain upon kitchen area paper. Provide scorching.","url":"https://recipe.bluelayer.org/recipe/5398/bean-croquettes"},{"id":"5385","title":"Camembert with garlic","ingredients":"substances
1 entire Camembert housed within just a picket box
4 garlic cloves, thickly sliced
4 thick slices brown bread, crusts taken off
4 teaspoons cranberry sauce new watercress, to garnish","directions":"First, preheat the oven to 200°C/ 400°F/Fuel mark 6.
Then, remove the cheese towards its packaging, trying to keep the wood box. Quarter the cheese, then put again inside of the picket box, excluding any paper.
Then, slip the garlic slices within the gaps among the quarters. Bake inside of the oven for 8â€\"10 minutes until finally the cheese is exceptionally smooth and incredibly hot.
Finally, provide upon a mattress of flippantly toasted brown bread accompanied via the cranberry sauce and garnished with watercress. substances 4 eggs eggs and cheese.","url":"https://recipe.bluelayer.org/recipe/5385/camembert-with-garlic"},{"id":"5375","title":"Spinach & bacon salad","ingredients":"1 slash white bread, crusts eradicated
1 tablespoon minimal-excess weight spread
3 rashers rindless streaky back again bacon, diced
175g/6oz spinach leaves, torn into components
1 low onion, thinly sliced and divided into rings
1 tablespoon olive oil
2 teaspoons crimson wine vinegar
1 teaspoon Worcestershire sauce recently flooring black pepper","directions":"First, spread the bread with the small-body weight spread upon possibly aspects, and slice into very little cube.
Then, sauté the bread cubes inside a frying pan right until golden. Remove against the pan, and drain upon kitchen area paper.
Then, wipe out the pan, include the bacon and fry until eventually crisp. Remove in opposition to the pan. Drain upon kitchen area paper.
Then, put the spinach inside of a salad bowl with the onion. Whisk alongside one another the oil, vinegar, Worcestershire sauce and some pepper.
Finally, drizzle the dressing in excess of the salad, and ultimate with the croûlots.","url":"https://recipe.bluelayer.org/recipe/5375/spinach-bacon-salad"},{"id":"5365","title":"Baked seafood salad","ingredients":"1 tiny green pepper, seeded and chopped
1 minimal onion, chopped
225g/8oz celery, chopped
450g/1lb cooked crabmeat
450g/1lb tiny cooked scallops
225g/8oz lower-weight bitter product
1 teaspoon salt
1 teaspoon Worcestershire sauce
225g/8oz coarse breadcrumbs
25g/1oz margarine","directions":"First, preheat the oven to 180°C/ 350°F/Gasoline mark 4.
Finally, combination all the components except if the breadcrumbs and margarine inside a casserole dish. Sprinkle the breadcrumbs about the best, and dot with the margarine. Bake for 30 minutes, and provide sizzling.","url":"https://recipe.bluelayer.org/recipe/5365/baked-seafood-salad"},{"id":"5342","title":"Conventional Caesar salad","ingredients":"1 minimal baguette
2 tablespoons olive oil
2 garlic cloves, halved
4 back again bacon rashers, trimmed of bodyweight
2 Cos lettuces
10 anchovy fillets within just oil, tired and halved lengthways
100g/4oz Parmesan cheese,
freghly grated
For the dressing
1 egg yolk
2 garlic cloves, beaten
2 teaspoons Dijon mustard
2 anchovy fillets in just oil, weary
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
175ml/6fl oz olive oil salt and recently floor
black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, to deliver the croûa lot, slice the baguette into 15 skinny slices, and brush either facets of every single cut with the oil. Spread the slices out upon a baking tray, and bake for 10â€\"5 minutes till golden brown. Go away to interesting a little, then rub just about every facet of every lower of bread with the slash benefit of a garlic clove. Slash each and every cut into lower cubes.
Then, cook the bacon underneath a incredibly hot grill right until crisp. Drain upon kitchen area paper right until cooled, then split into chunky.
Then, tear the lettuce leaves into components, and put inside of a hefty serving bowl with the bacon, anchovies, croûlots and Parmesan.
Then, for the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar and Worcestershire sauce within a blender or foodstuff processor. Year with salt and pepper, and technique for 20 seconds or right until gentle. With the engine managing, bit by bit insert the oil within just a slim flow right up until the dressing is thick and creamy.
Finally, drizzle the dressing higher than the salad, and throw rather carefully right until very well dispersed. Provide instantly. substances.","url":"https://recipe.bluelayer.org/recipe/5342/conventional-caesar-salad"},{"id":"5334","title":"Parma ham & pepper pizzas","ingredients":"1 purple pepper
1 yellow pepper
1â„2 loaf ciabatta bread
4 slices Parma ham, reduce into thick strips
50g/2oz lower-pounds mozzarella cheese, thinly sliced","directions":"First, grill the peppers for 5 minutes or as a result until finally their skins are charred. Every time amazing more than enough to regulate, peel off and discard the pores and skin and seeds.
Then, minimize the bread into 4 thick slices, and toast until eventually golden.
Then, reduce the peppers into thick strips, and organize upon the bread with the Parma ham.
Then, preheat the grill right up until medium-scorching.
Finally, organize the mozzarella upon greatest of the pizzas. Grill for 2â€\"3 minutes right until the cheese is melted and effervescent. Provide very hot.","url":"https://recipe.bluelayer.org/recipe/5334/parma-ham-pepper-pizzas"},{"id":"5325","title":"Baked mozzarella & tomatoes","ingredients":"substances
6 beefsteak tomatoes, sliced
100g/4oz mozzarella cheese, grated
6 black olives, stoned and sliced
12 contemporary basil leaves
1 tablespoon further virgin olive oil
1 tablespoon recently squeezed lemon juice
2 slices white bread, diced","directions":"First, preheat the oven to 200°C/ 400°F/Fuel mark 6.
Then, lay the tomato slices, overlapping them a little bit, inside 6 patient shallow ovenproof dishes.
Then, sprinkle the cheese, olives and basil leaves above the ultimate. Include a couple drops of olive oil to every, then a little splash of lemon juice.
Finally, put the bread upon a baking tray, and desired destination possibly the bread and the affected person dishes in just the oven. Bake for 8â€\"10 minutes. Sprinkle the croûa lot in excess of the cheese, and provide scorching. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5325/baked-mozzarella-tomatoes"},{"id":"5323","title":"Prawn & sesame seed toast","ingredients":"225g/8oz peeled and deveined cooked prawns
1 spring onion
1â„4 teaspoon salt
1 teaspoon mild soy sauce
1 tablespoon cornflour
1 egg white, crushed
3 skinny slices white bread, crusts taken out
4 tablespoons sesame seeds
600ml/1pt vegetable oil for deep-frying","directions":"First, put the prawns and spring onion within just a blender or foodstuff processor, and whiz till finely chopped. Go to a bowl, and stir inside of the salt, soy sauce, cornflour and egg white.
Then, spread the mix upon to one aspect of each and every reduce of bread. Spread the sesame seeds upon greatest of the combination, urgent down very well. Lower every lower into 4 equivalent triangles.
Then, warm the vegetable oil in just a wok around a medium-substantial warm.
Finally, meticulously minimal the triangles into the oil, covered facet down, and fry for 2â€\"3 minutes right up until golden brown. Remove with a slotted spoon, and drain upon kitchen area paper. Provide mechanically. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5323/prawn-sesame-seed-toast"},{"id":"5320","title":"Salmon-crammed mushroom caps","ingredients":"substances
200g/7oz canned salmon
25g/1oz good dried breadcrumbs
2 tablespoons chopped onion
2 tablespoons chopped new flat-leaf parsley
18 huge fresh new mushrooms, caps above 4cm/11?2inside diameter
2 tablespoons crimson pepper, diced pinch of salt and recently floor
black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, inside a minor blending bowl, mix the salmon, breadcrumbs, onion and parsley. Year with a pinch of salt and pepper.
Then, remove the stalks towards the mushrooms, and wipe the mushroom caps with soaked kitchen area paper. Put inside of a baking tray, crown aspect down. Mildew the salmon combination into the caps. Put a minor crimson pepper upon ultimate of each and every cap.
Finally, bake for 15â€\"20 minutes right up until smooth. Provide very hot.","url":"https://recipe.bluelayer.org/recipe/5320/salmon-crammed-mushroom-caps"},{"id":"5319","title":"Tacky garlic bread","ingredients":"100g/4oz butter, melted
4 garlic cloves, beaten
1â„4 teaspoon dried oregano
1 baguette, halved lengthways
3 tablespoons recently grated
Parmesan cheese","directions":"First, within a lower bowl, blend the butter, garlic and oregano. Spread the combination previously mentioned the slice aspects of the baguette.
Finally, sprinkle the bread with Parmesan, and Space upon an ungreased baking sheet. Grill underneath a substantial warm for 3 minutes or until finally golden brown. Lower and provide incredibly hot. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5319/tacky-garlic-bread"},{"id":"5316","title":"Pâté en croûte","ingredients":"450g/1lb streaky bacon rashers
250g/9oz chicken livers, cleaned and finely minced
1 onion, finely chopped
1 garlic clove, overwhelmed
2 tablespoons refreshing white breadcrumbs
3 tablespoons sherry
1 teaspoon recently grated nutmeg
200g/7oz well prepared-intended puff pastry
1 egg, overwhelmed
recently flooring black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, fastened apart 6 rashers of the bacon to line the pâté tin. Remove and discard the rinds in opposition to the getting bacon rashers, and chop finely.
Then, merge the rindless rashers with the chicken liver inside a weighty bowl. Stir inside of the onion, garlic, breadcrumbs, sherry, nutmeg and black pepper to style.
Then, extend the becoming rashers of bacon throughout the backside and aspects of a 1.1kg/2lb loaf tin, scheduling 2 for the supreme. Spoon inside the pâté mix, and stage 2 rashers upon supreme.
Then, go over with foil, and stand the pâté tin inside of a shallow roasting tin fifty percent-stuffed with incredibly hot water. Bake within just the oven for 30 minutes until finally the pâté contains shrunk absent in opposition to the aspects of the tin.
Then, remove the pâté tin in opposition to the warm water, and pour off the extra pounds. Go away to stand for 15 minutes.
Then, strengthen the oven temperature to 200°C/400°F/Fuel mark 6.
Then, roll out the pastry thinly. Transform the pâté out of its tin, and brush with some of the crushed egg. Deal with with the pastry, making use of the overwhelmed egg to seal the edges and to brush the outdoors of the pastry scenario.
Finally, meticulously destination upon an oiled baking sheet, and cook inside the oven for a extra 30 minutes till the pastry is golden brown. Remove against the oven, and allow for to great in advance of serving.","url":"https://recipe.bluelayer.org/recipe/5316/p-t-en-cro-te"},{"id":"5312","title":"Chicken saltimbocca","ingredients":"3 skinless chicken breast fillets, halved lengthways
6 slender slices boiled ham
6 slices Emmenthal cheese
1 tomato, thinly sliced
1 teaspoon beaten dried sage
75g/3oz great dried breadcrumbs
2 tablespoons recently grated
Parmesan cheese
2 tablespoons chopped contemporary flat-leaf parsley
50g/2oz butter, melted","directions":"First, preheat the oven to 180°C/ 350°F/Fuel mark 4.
Then, put the chicken fillets, backside facet up, involving 2 sections of hang motion picture. Operating out versus the heart, pound every single piece flippantly with a meat mallet. Remove the hold movie. Put a ham slash, a cheese slash and a handful of tomato slices upon every single piece.
Then, sprinkle every single fillet flippantly with the sage, and roll up Swiss-roll design. Thrust to seal effectively.
Finally, blend the breadcrumbs, Parmesan and parsley. Dip the chicken inside of the butter, then roll in just the breadcrumbs. Bake within a evenly oiled dish for 40â€\"45 minutes. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5312/chicken-saltimbocca"},{"id":"5308","title":"Moroccan lamb koftas","ingredients":"substances
450g/1lb minced lamb
2 eggs, evenly overwhelmed
200g/7oz stale coarse refreshing breadcrumbs
2 onions, grated
2 tablespoons chopped contemporary flat-leaf parsley
1â„2 teaspoon flooring cinnamon
1 teaspoon flooring cumin
1â„2 teaspoon chilli powder
2 teaspoons flooring turmeric
1 teaspoon flooring allspice
For the yogurt sauce
50ml/2fl oz Greek-layout yogurt
2 teaspoons recently squeezed lemon juice
2 tablespoons tahini paste
1 garlic clove, beaten","directions":"First, inside a blender or foodstuff processor, purée all the components right up until comfortable and paste-including. Divide the lamb combination into 2 quantities, and mold just about every fifty percent over a individual steel skewer to style 2 lengthy sausage styles.
Then, particularly prior to serving, grill or barbecue both equally of the koftas right until browned and cooked in the course of, turning against period to period despite the fact that cooking.
Finally, incorporate all the components for the yogurt sauce within a tiny bowl. Insert 2 tablespoons water, mixture effectively and provide with the sizzling or hot koftas. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5308/moroccan-lamb-koftas"},{"id":"5306","title":"Courgettes filled with mince","ingredients":"8 medium courgettes
450g/1lb minced beef
1 egg
2 garlic cloves, overwhelmed
1â„2 teaspoon dried merged herbs
4 tablespoons refreshing breadcrumbs
2 tablespoons water","directions":"First, pre-warmth the oven to 180°C/ 350°F/Gasoline mark 4.
Then, slice every single of the courgettes in just 50 % lengthways. Making use of a sharp knife or teaspoon, scoop out the courgette flesh to deliver shells, having treatment not to pierce the pores and skin.
Then, combine with each other all the becoming components in just a bowl. Spoon the blend into the courgette halves and rejoin each individual 50 percent to one more to kind full courgettes back again.
Finally, put the stuffed courgettes inside of a flippantly oiled baking dish, and roast inside the oven for 30 minutes. Provide scorching.","url":"https://recipe.bluelayer.org/recipe/5306/courgettes-filled-with-mince"},{"id":"5305","title":"Asparagus & chorizo salad","ingredients":"substances
250g/9oz asparagus
2 chorizo sausages, sliced into chunk-dimension components
3 tablespoons olive oil
1â„2 tablespoon sherry vinegar
1 tablespoon wholegrain mustard salt and recently flooring
black pepper
2 slices white bread,
crusts taken off, slice into
1cm/1â„2in just cubes handful of rocket leaves","directions":"First, cook the asparagus inside salted boiling water for over 10 minutes right until soft. Drain, then refresh in just chilly water. Go away to interesting.
Then, grill the chorizo for 5 minutes below a very hot grill. Go away to interesting upon kitchen area paper.
Then, mix 2 tablespoons of the olive oil with the sherry vinegar, mustard, salt and pepper.
Then, warmth the becoming olive oil inside of a pan and include the bread cubes. Fry until finally crisp and golden.
Finally, provide the asparagus upon supreme of the rocket salad. Scatter with the chorizo and croûplenty, and pour the dressing in excess of the best.","url":"https://recipe.bluelayer.org/recipe/5305/asparagus-chorizo-salad"},{"id":"5304","title":"Smoked salmon rolls","ingredients":"200g/7oz ricotta cheese
50g/2oz crème fraîche
2 teaspoon wasabi paste
1 tablespoon recently squeezed lime juice
12 slices brown bread, crusts taken off
300g/11oz smoked salmon
100g/4oz baby rocket leaves, stalks taken off","directions":"First, mixture with each other the ricotta, crème fraîche, wasabi and lime juice. Retain the services of a rolling pin to flatten the bread slices a bit.
Then, spread the ricotta blend about the bread, then final with the smoked salmon and rocket leaves, leaving a border in the vicinity of the edges.
Then, roll every piece of bread up lengthways which include a Swiss roll. Wrap the rolls tightly in just hang movie, and chill within the fridge for 30 minutes.
Finally, unwrap the rolls and reduce into 2.5cm/1within just slices to provide. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5304/smoked-salmon-rolls"},{"id":"5298","title":"Stilton & pear bruschetta","ingredients":"1 ciabatta loaf or 1â„2 loaf region-structure wholemeal bread, slash into at minimum
6 thick slices
1 bunch of refreshing watercress
75g/3oz butter, softened
2 lower ripe pears these as Beurre
Bosc or Comice juice of 1â„2 lemon
200g/7oz Stilton cheese, thinly sliced
recently floor black pepper","directions":"First, preheat the oven to 200°C/ 400°F/Gasoline mark 6. Set up the bread slices upon a baking sheet. Toast inside the oven for 10 minutes, turning midway for the duration of the cooking season. Depart to amazing.
Then, strip the leaves towards the watercress and chop finely, booking a several entire leaves to garnish. Combine the chopped leaves with each other with the butter, and time with pepper.
Then, halve the pears and remove the cores. Lower the pears thinly. Put in just a bowl and increase the lemon juice.
Then, spread the watercress butter above the toast, then put 2 or 3 pear slices upon supreme of every onem with each other with a slash of Stilton.
Finally, bake inside the oven for relating to 15 minutes right up until the Stilton is golden brown. Minimize the bruschetta into quarters, and provide upon a substantial serving plate garnished with the reserved watercress leaves.","url":"https://recipe.bluelayer.org/recipe/5298/stilton-pear-bruschetta"},{"id":"5297","title":"Calamari","ingredients":"starters & canapés
substances
100g/4oz undeniable flour
1 teaspoon salt
2 eggs, overwhelmed
175ml/6fl oz soda or glowing mineral water
600ml/1pt vegetable oil for deep-frying
450g/1lb cleaned and penned squid, slice into rings","directions":"First, sift the flour and salt alongside one another into a bowl. Include the eggs and fifty percent the soda or mineral water, and whisk jointly right until comfortable. Slowly whisk within the getting soda water until eventually the batter is gentle.
Then, fill a deep weighty saucepan with regards to one-3rd finish with oil. Warm the oil until eventually a dice of bread browns in just 30 seconds.
Finally, dip the squid rings into the batter, a couple of at a year. Thoroughly shed into the very hot oil. Fry for 1â€\"2 minutes until finally crisp and golden. Drain upon kitchen area paper, and provide quickly. 1 clove garlic.","url":"https://recipe.bluelayer.org/recipe/5297/calamari"},{"id":"5296","title":"Deep-fried fish","ingredients":"vegetable oil for deep-frying
300g/11oz undeniable flour
3 teaspoons salt
2 teaspoons baking powder
900g/2lb cod fillets
2 eggs
250ml/9fl oz milk
2 tablespoons olive oil","directions":"First, preheat the oil inside a deep-fryer or wok to 180°C/350°F (try out by way of frying a little dice of bread; it should really brown in just 30 seconds).
Then, inside of a bowl, incorporate jointly the flour, salt and baking powder. Dredge the cod fillets inside the flour mix, shaking off any additional. Guide the being blend.
Then, evenly battle the eggs with the milk and olive oil. Combine within the reserved flour combination and combat right until comfortable.
Finally, dip the cod fillets into the batter, and deep-fry until eventually crunchy and golden brown. Drain upon kitchen area paper, and provide instantly absent. substances.","url":"https://recipe.bluelayer.org/recipe/5296/deep-fried-fish"},{"id":"5295","title":"Feta cheese tartlets","ingredients":"8 slices white bread
100g/4oz butter, melted
100g/4oz feta cheese, slice into minor cubes
4 cherry tomatoes, reduce into wedges
8 black olives, pitted and halved
8 quail’s eggs, demanding-boiled
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon wholegrain mustard pinch of caster sugar
salt and flooring black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, remove the crusts in opposition to the bread. Slender the bread into squares, and flatten each and every reduce with a rolling pin. Brush with melted butter, then set up within just bun or muffin trays. Push a piece of foil into every reduce to protected within spot. Bake for 10 minutes or right up until crisp and golden.
Then, combination jointly the feta cheese, tomatoes and olives. Shell the eggs and quarter them. Combine with each other the olive oil, vinegar, mustard and sugar. Time with salt and pepper.
Then, remove the bread situations towards the oven, discard the foil and depart to great.
Finally, simply just prior to serving, fill the bread circumstances with the cheese and tomato mix. Set up the quartered eggs upon the supreme, and spoon around the dressing. Provide quickly. substances.","url":"https://recipe.bluelayer.org/recipe/5295/feta-cheese-tartlets"},{"id":"5294","title":"Cauliflower fritters","ingredients":"600g/11â„4lb cauliflower, lower into chunk-sizing florets
50g/2oz chickpea flour
2 teaspoons flooring cumin
1 teaspoon flooring coriander
1 teaspoon flooring turmeric pinch of cayenne pepper
1â„2 teaspoon salt
50ml/2fl oz water
1 egg in addition 1 egg yolk, evenly crushed
vegetable oil for deep-frying","directions":"First, minimize the cauliflower into chunk-sizing florets. Fastened apart.
Then, sift the flour and spices into a bowl, then stir within the 1â„2 teaspoon salt and create a nicely inside the middle.
Then, incorporate 50ml/2fl oz water with the crushed egg, and slowly but surely pour into the very well, whisking to deliver a tender batter. Deal with and go away to unwind for 30 minutes.
Then, fill a deep hefty pan a 3rd entire with oil, and warmth till a dice of bread browns inside 15 seconds.
Finally, trying to keep the florets through the stem, dip into the batter. Deep-fry within batches for 3â€\"4 minutes until eventually golden. Remove with a slotted spoon, and drain upon kitchen area paper. Provide very hot. substances.","url":"https://recipe.bluelayer.org/recipe/5294/cauliflower-fritters"},{"id":"5291","title":"Breaded mushrooms","ingredients":"substances
225g/8oz mushrooms, stalks taken out
3 tablespoons recently grated
Parmesan cheese
4 tablespoons coarse dried white breadcrumbs
pinch of garlic salt
pinch of floor black pepper
1 tablespoon chopped new flat-leaf parsley","directions":"First, preheat the oven to 240°C/ 475°F/Gasoline mark 9. Frivolously grease a non-adhere baking tray.
Then, carefully wipe the mushrooms with wet kitchen area paper. Fastened apart.
Then, merge the cheese with the breadcrumbs. Increase the garlic salt and black pepper.
Then, roll the mushrooms in just the cheese combination, and fastened upon the greased baking tray.
Finally, bake in just the oven for 8â€\"10 minutes until eventually browned. Provide scorching or very hot. substances.","url":"https://recipe.bluelayer.org/recipe/5291/breaded-mushrooms"},{"id":"5290","title":"Vegetable fritters","ingredients":"100g/4oz wholemeal flour pinch of salt
pinch of cayenne pepper
4 teaspoons olive oil
100g/4oz broccoli florets
100g/4oz cauliflower florets
50g/2oz mangetout
1 enormous carrot, lower into matchsticks
1 purple pepper, seeded and sliced
2 egg whites
vegetable oil for deep-frying
For the sauce
150ml/5fl oz pineapple juice
150ml/5fl oz vegetable stock (perspective web page 730)
2 tablespoons white wine vinegar
2 tablespoons gentle brown sugar
2 teaspoons cornflour
2 spring onions, chopped","directions":"First, sift the flour and salt into a huge bowl, and insert the cayenne. Create a perfectly inside of the flour, and slowly combat in just the oil and 175ml/6fl oz chilly water to deliver a gentle batter.
Then, put the greens inside a pan of boiling water, and simmer for 5 minutes, then drain effectively.
Then, whisk the egg whites until finally they sort peaks, and carefully fold them into the flour batter.
Then, warm the vegetable oil to 170°â€\"180°C/325°â€\"350°F within a deep-fryer (a dice of bread need to brown within 30 seconds).
Then, dip the greens into the batter, turning to coat them perfectly. Drain off any further batter. Fry inside of batches till golden. Remove with a slotted spoon and drain upon kitchen area paper.
Finally, in the meantime, put all of the sauce substances inside of a large saucepan, and convey to the boil, stirring, until eventually thickened and apparent. Provide with the piping-sizzling fritters. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5290/vegetable-fritters"},{"id":"5287","title":"Garlic breadsticks","ingredients":"2 garlic cloves, overwhelmed
150ml/5 fl oz olive oil","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Slice the baguettes into a few lengthways, then halve each individual area, designing 12 breadsticks. Level the sticks upon a baking tray.
Finally, blend the garlic and oil inside a tiny bowl, then spread around the breadsticks working with a pastry brush. Bake for 15â€\"20 minutes until finally golden brown. Provide possibly very hot or at house temperature. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5287/garlic-breadsticks"},{"id":"5286","title":"Naan bread","ingredients":"1 tablespoon ghee or butter
1 teaspoon refreshing yeast
150ml/5fl oz sizzling water
200g/7oz simple flour
1 teaspoon salt
50g/2oz unsalted butter
1 teaspoon poppy seeds","directions":"First, put the sugar and yeast inside a reduced bowl or jug jointly with the sizzling water, and blend properly right until the yeast consists of totally dissolved. Established apart for 10 minutes.
Then, sift the flour into a weighty blending bowl, generating a effectively within just the center. Increase the ghee or butter and the salt, and pour within the yeast mix. Incorporate carefully to kind a dough, introducing excess water if demanded.
Then, house the dough upon a floured effort and hard work seem and knead till tender. Return to the bowl, protect and preset apart to increase for 11â„2 several hours.
Then, preheat the grill to exceptionally scorching. Convert the dough out upon to a floured appear and knead for a extra 2 minutes. Crack off very low balls and pat them into rounds relating to 12.5cm/5inside of inside of diameter and 1cm/1â„2within just thick.
Finally, room the rounds upon a greased sheet of foil, and grill for 7â€\"10 minutes, turning 2 times and brushing with butter and sprinkling with poppy seeds. Provide mechanically. 2 baguettes.","url":"https://recipe.bluelayer.org/recipe/5286/naan-bread"},{"id":"5285","title":"Mini mushroom quiches","ingredients":"4 slices wholewheat bread, crusts taken out
2 teaspoons butter
225g/8oz mushrooms, wiped with moist kitchen area paper and finely chopped
1 garlic clove, minced
4 eggs
100g/4oz Emmental cheese, grated
salt and recently flooring
black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, roll every minimize of bread with a rolling pin till flat, halve each and every minimize and organize in just a greased muffin tray, urgent every single cut into the cake mildew. Despite the fact that the oven warms, bake the bread cups at a very low warmth till crisp and dry. Remove in opposition to the oven and mounted apart.
Then, in just a lower frying pan, soften the butter around a medium warm. Increase the mushrooms and garlic. Sauté, stirring continually, for 3â€\"5 minutes right up until gentle. Time with salt and pepper.
Then, split the eggs in just a bowl, piercing the yolks with a tiny sharp knife. Pour the eggs more than the bread cups, dividing the mix frivolously. Greatest with the mushroom blend, and sprinkle with the cheese.
Finally, bake within the oven for 15 minutes, or right up until the eggs are accurately preset. substances.","url":"https://recipe.bluelayer.org/recipe/5285/mini-mushroom-quiches"},{"id":"5283","title":"Tacky loaded peppers","ingredients":"2 green peppers
1 egg, complicated-boiled and finely chopped
75g/3oz Cheddar cheese, grated
2 ripe tomatoes
3 tablespoons mayonnaise
2 slices of bread, toasted","directions":"First, carefully simmer the peppers inside a saucepan of water for 20 minutes or until finally gentle. Drain the peppers, awesome a bit, halve and deseed.
Then, preheat the grill until eventually incredibly hot. Combination the chopped eggs, cheese and tomatoes inside of a very low bowl. Include the mayonnaise and stir effectively.
Finally, fill the pepper halves with the egg blend, and Room upon the slices of toast. Cook below the incredibly hot grill until finally flippantly browned. Provide warm.","url":"https://recipe.bluelayer.org/recipe/5283/tacky-loaded-peppers"},{"id":"5282","title":"Comfortable pretzels","ingredients":"700g/11â„2lb undeniable flour
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons occupied dry yeast
2 tablespoons softened butter, in addition a very little far more, melted
225ml/8fl oz sizzling milk","directions":"First, put a massive pot of water upon to boil. Preheat the oven to 200°C/400°F/ Gasoline mark 6. Evenly grease a baking sheet.
Then, put over 125g/4oz of the flour, the sugar, salt, baking powder, yeast and the 2 tablspoons softened butter within just a enormous bowl. Mixture till delicate and the yeast commences to froth.
Then, sift in just the becoming flour, and proceed blending right until a rigid dough kinds. Knead the dough till it is comfortable and elastic. Kind into a ball and allow for to increase within a very hot issue till doubled inside dimensions.
Then, punch down the dough and knead for a instant or as a result. Divide into 8 equivalent elements. Roll or lower each and every piece into a rope 45cm/18within just very long and 1cm/1â„2within inside diameter, and twist each and every rope into a pretzel condition. Permit to loosen up for a few of minutes.
Then, employing a slotted spoon or wide spatula, drop the pretzels into the boiling water one at a year, and boil every one right up until they float to the supreme. Remove instantly, drain off and go to the greased baking sheet.
Finally, bake in just the oven for 15 minutes or till golden. Brush the pretzels extremely evenly with melted butter as they arise in opposition to the oven. Provide hot. substances 8 slices ciabatta bread 2 garlic cloves, halved.","url":"https://recipe.bluelayer.org/recipe/5282/comfortable-pretzels"},{"id":"5278","title":"Tomatoes upon toast","ingredients":"olive oil for brushing and drizzling
6 high tomatoes, thickly sliced
4 thick slices of brown bread balsamic vinegar for drizzling
50g/2oz Parmesan cheese, shaved
salt and recently flooring black pepper","directions":"First, brush a weighty frying pan with oil, and House around a substantial warmth.
Then, include the tomato slices and fry them for 3 minutes, turning after right until gentle and a bit blackened.
Then, in the meantime, evenly toast the bread below a grill or within a toaster.
Finally, put the tomatoes upon the hot toast. Drizzle every element with a small olive oil and balsamic vinegar. Sprinkle with the Parmesan cheese shavings, period with salt and pepper, and provide automatically. 1 ciabatta loaf.","url":"https://recipe.bluelayer.org/recipe/5278/tomatoes-upon-toast"},{"id":"5256","title":"Onion avgolemono soup","ingredients":"substances
4 higher onions, thinly sliced
50g/2oz very low-bodyweight spread or butter
450ml/3â„4pt vegetable stock
450ml/3â„4pt skimmed milk
2 egg yolks
1â„2 teaspoon recently squeezed lemon juice
2 thick slices wholemeal bread, cubed
salt and recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, soften the minimal-bodyweight spread or butter inside of a major saucepan, insert the onions and cook carefully, protected, for 10 minutes, stirring in opposition to season to season, right up until gentle. Insert the stock, and time with a very little salt and pepper. Deliver to the boil, avert the warmth and simmer carefully for 30 minutes.
Then, stir within the milk and warmth for the duration of.
Then, whisk the egg yolks with the lemon juice. Include 2 ladlefuls of the incredibly hot soup and whisk effectively. Stir the egg and lemon blend into the soup, and warm for the duration of carefully, nonetheless stirring, right until marginally thickened. Do not enable the soup to boil or the egg will curdle.
Then, to deliver the croûheaps, spread out the bread cubes upon a baking tray, and bake in just the oven for 10 minutes until eventually a deep golden brown.
Finally, ladle the soup into incredibly hot patient bowls, and sprinkle with the croûloads basically ahead of serving.","url":"https://recipe.bluelayer.org/recipe/5256/onion-avgolemono-soup"},{"id":"5226","title":"The Yardarm Abundant Lemon Pie","ingredients":"- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 1/3 cups sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons finely grated lemon zest
- 3 eggs, divided
- 1 egg
- 1 or 2 slices white bread, crusts trimmed
- 1 baked (8-inch) piecrust, selfmade (web site 47) or ordered","directions":"1. First, preheat the oven to 350°F.
2. Next, mix the butter and 1 cup of the sugar in a saucepan over reduced warm and stir till the butter is melted and the sugar is dissolved. Stir in the lemon juice and the lemon zest. Get the pan off the warm.
3. Then, whisk the egg yolks and the full egg right until frothy. Gradually whisk into the lemon combination, stirring consistently. Whisk until the mix consists of thickened and fastened it apart.
4. Then, taking an electrical mixer, overcome the egg whites to comfortable peaks. Include the getting 1/3 cup sugar and beat to rigid peaks. Fastened the meringue apart.
5. Then, slice the bread into cubes the dimensions of superior crumbs and scatter them over the bottom of the piecrust. Pour the lemon filling above the bread, generating yes the cubes are all protected.
6. Then, spoon the meringue over the lemon filling, spreading it all the path out to the edges of the pie shell to seal them for the duration of baking.
7. Finally, bake the pie inside the very hot oven merely until the meringue starts to brown. Allow interesting just before serving.","url":"https://recipe.bluelayer.org/recipe/5226/the-yardarm-abundant-lemon-pie"},{"id":"5198","title":"Mulate's Home made Bread Pudding with Butter-Rum Sauce","ingredients":"Bread Pudding:
- 1 tablespoon unsalted butter, softened
- 6 hamburger buns, torn into parts
- 1/2 cup raisins, moist in hot water and drained
- 6 eggs
- 2 cups milk
- 2 cups 50 %-and-50 percent
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon flooring cinnamon
Butter-Rum Sauce:
- 4 tablespoons (1/2 adhere) unsalted butter
- 1/4 cup sugar
- 1/2 cup heavy cream
- 1/2 cup darkish spiced rum","directions":"1. First, preheat the oven to 350°F. Coat a 9 through 13-inch baking pan with the butter.
2. Next, to deliver the bread pudding, sprinkle the hamburger bun areas earlier mentioned the bottom of the penned pan. Sprinkle the damp raisins around the bread.
3. Then, whisk the eggs until properly crushed.
4. Then, pour the egg combination earlier mentioned the bread and raisins in the pan. Carefully thrust down on the bread so that it is thoroughly moist.
5. Then, bake in the hot oven for 45 minutes, or until the pudding is company to the contact.
6. Then, to deliver the butter-rum sauce, soften the butter in a reduced saucepan around medium warm. Whisk inside the sugar and start stirring right until the sugar is dissolved.
7. Finally, insert the heavy cream and stir until it starts off to thicken. Stir inside the rum, then permit the blend appear to a simmer and thicken up again. Provide hot with the bread pudding.","url":"https://recipe.bluelayer.org/recipe/5198/mulates-home-made-bread-pudding-with-butter-rum-sauce"},{"id":"5179","title":"El Torito Adorable Corn Cake","ingredients":"- One 7 1/2-ounce deal sweet corn bread merge
- 4 tablespoons (1/2 adhere) unsalted butter, melted
- 1/4 cup milk
- One 15-ounce can cream-design corn","directions":"1. First, preheat the oven to 350°F.
2. Next, observe the bundle guidance for manufacturing the corn bread.
3. Then, stir in the melted butter, milk, and corn.
4. Then, pour the batter into a 5 via 9-inch loaf pan and bake in the very hot oven for 40 to 45 minutes, until finally all the liquid incorporates been absorbed.
5. Finally, scoop out the hot corn bread and provide it for dessert or as a aspect dish.","url":"https://recipe.bluelayer.org/recipe/5179/el-torito-adorable-corn-cake"},{"id":"5170","title":"Cracker Barrel Baked Apple Dumplings","ingredients":"Pecan Streusel:
- 3/4 cup chopped pecans
- 3/4 cup packed mild brown sugar
- 3/4 cup all-cause flour
- 4 tablespoons (1/2 adhere) unsalted butter, melted
Filling:
- 1 cup granulated sugar
- 1/2 cup bread crumbs
- 3 tablespoons flooring cinnamon
- 1/4 teaspoon flooring nutmeg
Dumplings:
- One 17.25-ounce bundle frozen puff pastry, thawed
- 1 egg, overwhelmed
- 4 Granny Smith apples, peeled, cored, and halved
Icing:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk","directions":"1. First, to create the pecan streusel, mix the chopped pecans, brown sugar, and flour inside a medium bowl. Stir the elements to combine them, then, working with a fork to preserve the combination which include crumbs, stir in the melted butter. Blend to create certainly all the dry elements are moistened.
2. Next, to create the filling for the baked apples, in a reduced bowl, merge the sugar, bread crumbs, cinnamon, and nutmeg.
3. Then, to deliver the dumplings, preheat the oven to 425°F. Flippantly grease a baking sheet.
4. Then, roll out every single sheet of puff pastry to evaluate 12 so of 12 inches. Slash every sq. into quarters, consequently you include a quantity of 8 6-inch squares.
5. Then, brush each individual sq. with some of the overwhelmed egg.
6. Then, put a tablespoon of the filling in the heart of every piece of pastry. Lay 50 % an apple, main side down, on best of the filling.
7. Then, supreme with one more tablespoon of the filling, then pull up the corners of the pastry and pinch the facets jointly to seal the seams over the apple.
8. Then, brush the greatest of just about every dumpling with the overwhelmed egg.
9. Then, lay the dumplings on the published baking sheet and supreme every single one with some of the pecan streusel.
10. Then, bake in the warm oven for 15 minutes, then prevent the warm to 350°F and bake for yet another 25 minutes, or until the tops are flippantly browned.
11. Then, although the pastries are baking, deliver the icing: Merge the powdered sugar and vanilla extract. Stir in exactly more than enough of the milk so that it can be drizzled to the suggestion of a spoon.
12. Then, remove the dumplings to the oven and permit them amazing at place temperature.
13. Finally, drizzle some of the icing above just about every dumpling ahead of serving.","url":"https://recipe.bluelayer.org/recipe/5170/cracker-barrel-baked-apple-dumplings"},{"id":"5168","title":"Commander's Palace Bread Pudding Soufflé with Whiskey","ingredients":"Bread Pudding:
- 3/4 cup sugar
- 1 teaspoon flooring cinnamon
- 1/4 teaspoon floor nutmeg
- 3 eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 5 cups Contemporary Orleans-structure French bread, trimmed and reduce into 1-inch cubes
- 1/2 cup seedless raisins, moist
Whiskey Sauce:
- 1 1/2 teaspoons cornstarch
- 1 tablespoon cold water
- 1 cup heavy cream
- 3 tablespoons sugar
- 1/4 cup bourbon or other whiskey
Meringue:
- 9 egg whites
- 1/4 teaspoon Cream of tartar
- 3/4 cup sugar","directions":"1. First, preheat the oven to 350°F. Butter an 8 so of 8-inch baking pan.
2. Next, to create the bread pudding, blend the sugar, cinnamon, and nutmeg inside a high bowl with the eggs. beat with an electric powered mixer until the eggs are comfortable and mild. slowly incorporate the heavy cream and incorporate until nicely put together.
3. Then, stir in the vanilla extract, then fold in the bread cubes. Make it possible for the bread sit till the egg blend includes been damp up.
4. Then, sprinkle the raisins earlier mentioned the bottom of the published baking pan and spoon in the bread combination.
5. Then, bake inside the hot oven for 25 to 30 minutes, right until the best is golden brown and the pudding is corporation to the contact. A toothpick inserted in the middle should really arrive out fresh. Enable the pudding awesome. Maintain the oven grew to become on to the exact same temperature.
6. Then, to create the whiskey sauce, whisk alongside one another the cornstarch and water to create a paste.
7. Then, pour the significant cream into a small saucepan and convey it to a boil. Whisk in the cornstarch paste and eliminate the warm.
8. Then, stir the cream until it includes thickened.
9. Then, whisk in the sugar and simmer the sauce, stirring regularly, until the sugar is integrated.
10. Then, get the sauce off the warm and stir inside the bourbon. Allow awesome to place temperature.
11. Then, butter 6 6-ounce ramekins and established them on a sheet pan.
12. Then, to deliver the meringue, whip the egg whites with the Cream of tartar till they kind tender peaks.
13. Then, slowly include the sugar with the mixer working and overcome the whites right until they are thick and bright.
14. Then, to get the soufflés, remove the bread pudding from the baking pan and divide it in half. Crack up one of the halves with your arms, generating chunky sections, and established the areas in a medium bowl.
15. Then, fold within one quarter of the meringue, becoming cautious not to split down the whites. Put a aspect of this combination into just about every of the published ramekins.
16. Then, split up the becoming bread pudding, fixed the elements inside the bowl, and fold in the getting meringue.
17. Then, supreme the ramekins with this blend, forming a soft dome over every single affected individual pudding.
18. Then, bake for about 20 minutes, or until the domes are golden brown.
19. Finally, to serve, hire a heavy spoon to open a gap in the top of each and every soufflé. Pour a minimal of the whiskey sauce into the gap and provide routinely.","url":"https://recipe.bluelayer.org/recipe/5168/commanders-palace-bread-pudding-souffl-with-whiskey"},{"id":"5165","title":"Citricos Gingerbread Ice cream with Chocolate Soup","ingredients":"Gingerbread Ice cream:
- 1 pint vanilla ice cream, softened
- 2 tablespoons molasses
- 2 teaspoons floor ginger
- 16 Pepperidge Farm Gingerman cookies
Chocolate Soup:
- 1 cup bittersweet chocolate chips
- 1 cup boiling water
- 1/4 cup fresh orange juice
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract","directions":"1. First, to create the gingerbread ice cream, incorporate the ice cream, molasses, and ginger inside a bowl and whisk vigorously until nicely combined.
2. Next, crush 8 of the cookies and stir them in.
3. Then, refreeze the ice cream for 4 hours.
4. Then, to deliver the chocolate soup, spot the chocolate chips in a bowl and pour in the boiling water; stir right until the chocolate melts. Allow for amazing to house temperature.
5. Then, stir in the orange juice, heavy cream, and vanilla extract and combination nicely.
6. Finally, ladle the chocolate soup into 8 bowls and provide with a scoop of the ice cream and a Gingerman cookie, for garnish.","url":"https://recipe.bluelayer.org/recipe/5165/citricos-gingerbread-ice-cream-with-chocolate-soup"},{"id":"5164","title":"Cinnabon Cinnamon Roll","ingredients":"Dough:
- 1/4 cup hot water
- 1 cup milk, at area temperature
- 1 egg, properly overwhelmed
- 4 tablespoons (1/2 adhere) unsalted butter, softened
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 4 cups all-rationale flour
- 50 % a 3.4-ounce bundle quick vanilla pudding mix
- 1 tablespoon yeast for bread devices
Filling:
- 1 cup packed mild brown sugar
- 1 tablespoon flooring cinnamon
- 4 tablespoons (1/2 adhere) unsalted butter, softened
Frosting:
- 8 tablespoons (1/2 adhere) unsalted butter, softened
- 4 ounces Cream Cheese, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon flooring cinnamon
- 1 1/2 cups powdered sugar
- 1 tablespoon milk","directions":"1. First, to deliver the dough, abide by the guidelines for your bread system on the \"dough\" ecosystem. Insert the water, milk, egg, butter, granulated sugar, salt, flour, pudding combination, and yeast, in the obtain listed, to the gadget and technique the substances.
2. Next, flippantly flour a get the job done surface and roll the dough out to a rectangle almost 18 by way of 30 inches.
3. Then, to create the filling and collect, whisk alongside one another the brown sugar and cinnamon. Spread the softened butter about the dough, developing of course it is smooth plenty of to be spread lightly. Sprinkle the sugar and cinnamon combination over the butter.
4. Then, commencing with one of the prolonged finishes, roll the dough up into a log. Getting month to month sewing thread, slash areas off the log at 2 1/2-inch durations so of falling the thread below the log as it lies on the do the job seem, then pulling the 2 finishes of the thread jointly consequently that it cuts for the duration of the dough.
5. Then, grease 2 9 by 9-inch baking pans and place the rolls 2 inches aside. Include each and every pan with a fresh kitchen area towel and allow the rolls increase right until approximately doubled inside dimensions, over 1 hour. The edges of the rolls really should adhere to one an additional and the aspects of the pans.
6. Then, preheat the oven to 350°F.
7. Then, bake the rolls in the hot oven for 15 to 20 minutes, until golden brown.
8. Then, even though the rolls are baking, create the frosting. cream the butter and Cream Cheese until finally effectively merged. Insert the vanilla extract and cinnamon.
9. Then, stir in 1/2 cup of the powdered sugar and mix it in properly. Proceed to incorporate the remaining 1 cup sugar in 1/2-cup periods.
10. Then, incorporate the milk to alter the regularity. You may well want to include excess if the mix is much too thick to spread.
11. Finally, spread a part of the frosting on each individual cinnamon roll as it arrives out of the oven.","url":"https://recipe.bluelayer.org/recipe/5164/cinnabon-cinnamon-roll"},{"id":"5143","title":"Bahama Breeze Piña Colada Bread Pudding","ingredients":"Bread Pudding:
- 3 loaves French bread, crusts trimmed, lower into 1-inch cubes
- 4 tablespoons (1/2 adhere) unsalted butter, melted
- 10 eggs, overwhelmed
- 1 1/4 cups sugar
- 5 cups milk
- 1 tablespoon vanilla extract
- 1/2 cup coconut rum
- 1/2 cup shredded coconut
- 1/2 cup pineapple chunks, exhausted
Coconut Crème Anglaise:
- 5 egg yolks
- 1/2 cup sugar
- 1 1/2 cups heavy cream
- 1/4 cup coconut rum","directions":"1. First, preheat the oven to 350°F.
2. Next, to deliver the bread pudding, throw the bread cubes with 3 tablespoons of the melted butter. Spread the cubes on a sheet pan and toast inside the hot oven until golden.
3. Then, with the becoming 1 tablespoon melted butter, coat the bottom and aspects of a 9 by 13-inch baking dish. Remove the toasted bread to the created baking dish.
4. Then, inside a major bowl, whisk jointly the eggs, sugar, milk, vanilla extract, coconut rum, shredded coconut, and pineapple chunks. Each time the combination is properly merged, pour it over the toasted bread cubes.
5. Then, thrust the bread below the liquid, producing guaranteed that all the areas are properly moist.
6. Then, decreased the oven temperature to 300°F.
7. Then, each time the bread consists of absorbed the custard blend, protect the dish with foil and bake for 1 hour.
8. Then, though the pudding is baking, create the coconut crème anglaise. in a medium bowl, whip the egg yolks and sugar jointly with an electrical mixer until the sugar is included and the yolks incorporate thickened.
9. Then, warm the heavy cream in a medium saucepan and bring to a boil, then remove the pan from the heat and enable interesting.
10. Then, put the bowl with the yolks earlier mentioned a pot of scarcely simmering water and slowly but surely increase the cream, whisking continually. Create indeed the water does not warm the eggs, or they will begin to cook.
11. Then, even though the cream contains been whisked in, stir in the coconut rum and fixed the bowl in a substantial pan of ice and cold water.
12. Then, stir the sauce once in a while until the combination contains thickened and cooled.
13. Finally, provide the bread pudding hot or at place temperature with the coconut crème anglaise poured over it and with some on the plate.","url":"https://recipe.bluelayer.org/recipe/5143/bahama-breeze-pi-a-colada-bread-pudding"},{"id":"5142","title":"Bahama Breeze Banana Top with Butterscotch","ingredients":"Butterscotch Sauce:
- 4 tablespoons (1/2 adhere) unsalted butter
- 1/2 cup packed gentle brown sugar
- 1/2 cup significant cream
- 1 tablespoon Grand Marnier
- 1 loaf banana bread
- 1 ripe banana Vanilla ice cream, for serving Whipped cream, for serving
- 4 ounces slivered almonds Clean mint sprigs, for garnish","directions":"1. First, to create the butterscotch sauce, inside a medium saucepan, soften the butter over medium heat. Whisk in the brown sugar, whisking until it dissolves. Pour in the heavy cream and carry the blend to a boil, whisking consistently. Remove the pan to the heat and increase the Grand Marnier. Fixed the sauce apart.
2. Next, to gather the banana best, lower the banana bread into 1/2-inch-thick sections and layer 3 slices on every plate.
3. Then, cut the banana into 1/4-inch-thick components and put the slices inside the pan with the butterscotch sauce. Warm carefully more than medium warm, simply just until the banana slices are heated for the duration of.
4. Then, spoon some of the heated banana slices about the stacked bread on every single plate and pour some of the butterscotch sauce above the bread and banana.
5. Then, put a scoop of vanilla ice cream on final of the bread and dollops of whipped cream near the ice cream.
6. Finally, sprinkle the slivered almonds earlier mentioned the ice cream, whipped cream, and banana slices. Garnish every serving with a sprig of contemporary mint.","url":"https://recipe.bluelayer.org/recipe/5142/bahama-breeze-banana-top-with-butterscotch"},{"id":"5127","title":"21 Club Eggnog Soufflé","ingredients":"- 8 tablespoons (1 adhere) cold unsalted butter, reduce into very low elements
- 1/2 cup bread flour
- 4 cups milk
- 1/2 cup sugar
- 2 teaspoons floor cinnamon
- 1 teaspoon flooring nutmeg
- 1/4 cup spiced rum (optional)
- 6 eggs, divided
- 2 teaspoons vanilla extract","directions":"1. First, preheat the oven to 350°F. Coat a 2-quart soufflé dish with butter and sugar.
2. Next, lower the butter into the flour with a pastry cutter, or applying your fingers, until finally it resembles little peas.
3. Then, blend the milk, sugar, cinnamon, and nutmeg inside a saucepan over medium heat and bring to a boil. Insert the spiced rum at this position, if employing.
4. Then, protect against the warm and whisk in the flour-butter mix, introducing a minor at a period and whisking soon after every single addition. Proceed whisking more than very low warm, stirring always until the blend thickens and commences to pull absent to the aspects of the saucepan.
5. Then, allow for the mix amazing to house temperature, 5 to 8 minutes.
6. Then, increase the egg yolks, one at a period, whisking just after just about every addition. Incorporate the vanilla extract.
7. Then, whisk the egg whites to gentle peaks, then employ a rubber spatula to fold the whites into the batter-do not overmix the batter.
8. Finally, spoon the blend into the penned soufflé dish and bake in the centre of the very hot oven for 12 minutes-the soufflé will be doubled in sizing. Provide instantly.","url":"https://recipe.bluelayer.org/recipe/5127/21-club-eggnog-souffl"},{"id":"5125","title":"1900 Park Fare Bread Pudding","ingredients":"- 1 loaf working day-aged white bread, crusts trimmed, slice into 1-inch cubes
- 6 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1 teaspoon floor cinnamon
- 1/2 cup golden raisins (optional)
- 8 tablespoons (1 adhere) unsalted butter, softened and minimize into components","directions":"1. First, preheat the oven to 325°F.
2. Next, layer the cubed bread earlier mentioned the bottom of a 5 via 9 1/2-inch loaf pan.
3. Then, beat the eggs and sugar until nicely merged. Increase the vanilla extract and stir.
4. Then, whisk in the significant cream, salt, and cinnamon. Incorporate the raisins, if you are employing them.
5. Then, pour the custard around the bread cubes and frivolously drive the bread down with the again of a wooden spoon to be certain all the bread is totally protected.
6. Then, dot the best of the pudding with the sections of butter.
7. Then, established the loaf pan in a much larger pan of hot water. The water place must arrive midway up the facets of the loaf pan.
8. Finally, bake inside the very hot oven for about 1 hour, or till the best of the loaf is golden brown and the custard is mounted.","url":"https://recipe.bluelayer.org/recipe/5125/1900-park-fare-bread-pudding"},{"id":"4900","title":"Rillettes of Pork","ingredients":"- 2 lb (1 kg) Pork butt or shoulder, with body weight however with out pores and skin and bones
- 1 Onion, tiny
- 2 Cloves
- 2 Bay leaves pinch pinch Dried thyme
- 2 fl oz (60 mL) Water
- 11�\"2 tsp (2 mL) Salt","directions":"1. First, slash the meat, with all the weight, into heavy cube.
2. Next, slash off 1�?\"2 oz (30�?\"60 g) of the body weight and render it slowly inside a enormous, major pot. Increase the meat and brown it evenly and carefully over mild warm.
3. Then, adhere the onion with the cloves. Include the onion and the becoming elements. cover and cook slowly in a minimal oven or on the wide variety over amazingly minimal heat, right until the meat is amazingly soft. This will get number of hrs. Check out periodically to see if the meat contains grow to be dry. If it is made up of, include 1�?\"2 oz (30�?\"60 mL) water.
4. Then, remove the bay leaves, onion, and cloves. Spot the contents of the pot in a colander mounted above a superior bowl. Thrust firmly on the meat and assemble the body weight and drippings inside the bowl. Individual the bodyweight and juices and e book them independently.
5. Then, pound the meat with a weighty pestle or mallet, then shred it with 2 forks right until the meat is a mass of fibers and no lumps. Instead, issue the meat in the bowl of a mixer and incorporate with the paddle attachment at most affordable rate right until the meat is thoroughly shredded.
6. Then, incorporate as a lot of the rendered pounds as favored and incorporate it with the shredded meat. Style and alter the seasonings. It should really be nicely knowledgeable considering the fact that it is to be helped cold. If the combination appears dry, incorporate some of the reserved juices to complete the preferred consistency. The mix should really be thick nevertheless spreadable, neither much too dry nor far too comfortable.
7. Then, pack into crocks or terrines and soft the best. If the rillettes are to be retained for far more than 1�?\"2 times, seal the surface from the air by way of masking with a layer of melted bodyweight. Refrigerate right away or extended. Remove the layer of pounds right before serving.
8. Finally, provide with crusty bread and bitter pickles.","url":"https://recipe.bluelayer.org/recipe/4900/rillettes-of-pork"},{"id":"4899","title":"Rillettes of Salmon, Haddock, or Finnan Haddie","ingredients":"- 1 lb (500 g) Salmon, haddock, or finnan haddie, skinless and boneless
- 8 fl oz (250 mL) White wine
- 4 oz (125 g) Butter, unsalted
- 2 tsp (10 mL) Lemon juice
- to taste Salt
- to taste White pepper
- to taste Warm pepper sauce
- as favored (as preferred) Caviar, for garnish","directions":"1. First, mix the fish and wine inside a saucepan or sauté pan. Poach the fish carefully only until it is carried out. Mainly because there is not sufficient wine to cover the fish, switch the fish earlier mentioned once in a while for the duration of cooking so it chefs frivolously.
2. Next, drain the fish and neat thoroughly.
3. Then, crack the fish into tiny elements, then mash with a fork until there are no lumps.
4. Then, melt the butter, then combine it with the fish until finally uniformly put together. Period to taste with lemon juice, salt, white pepper, and hot pepper sauce.
5. Then, pack the blend into little ramekins or crocks for affected person services. Chill.
6. Then, best just about every aspect with a minimal spoonful of caviar specifically right before serving. Hire salmon caviar for salmon rillettes, or any preferred caviar for haddock or finnan haddie rillettes.
7. Finally, for services, destination the ramekin on a minor plate protected with a folded napkin or a doily. Prepare slices of toast or bread on the underliner about the ramekin, or provide the toast on the aspect.","url":"https://recipe.bluelayer.org/recipe/4899/rillettes-of-salmon-haddock-or-finnan-haddie"},{"id":"4880","title":"Boudin Blanc (White Sausage)","ingredients":"- 1 lb 8 oz (750 g) Chicken breast, boneless and skinless
- 2 lb (1 kg) Lean white pork
- 1 lb 8 oz (750 g) Pork body weight
- 12 oz (375 g) Onion, chopped
- 1 pt (500 mL) Milk
- 8 oz (250 g) Clean bread crumbs
- 4 Eggs
- 3 tbsp (45 mL) Salt
- 2 tsp (10 mL) White pepper
- 1�\"2 tsp (2 mL) Mace
- 1 oz (30 g) Parsley, chopped (optional)","directions":"1. First, lower the chicken, pork, and bodyweight into cubes minor sufficient to suit into the grinder. Mix the chicken with the lean pork, however maintain the pork weight individual.
2. Next, grind the meat at the time with the massive die, then as soon as with the minimal die. Chill.
3. Then, grind the excess weight the moment with the high die, then as soon as with the low die. Chill.
4. Then, simmer the onions in the milk till they are delicate. Pour this mix over the bread crumbs in a bowl. Neat, then established within the freezer till partially frozen.
5. Then, space the floor meat in the bowl of a food items chopper or food items processor. Chop a handful of seconds, then incorporate the partly frozen milk combination. Grind right until the blend is uniformly combined.
6. Then, beat with each other the eggs, salt, pepper, mace, and parsley (if utilized). Increase to the meat in the grinder and proceed to grind to a delicate paste.
7. Then, incorporate the body weight to the grinder and progress to grind till the mixture is tender and uniform.
8. Then, things into hog casings.
9. Finally, poach the sausages so of simmering them gradually in water until cooked in the course of, over 20 minutes. Drain and plunge into ice water to great. Drain back again and refrigerate.","url":"https://recipe.bluelayer.org/recipe/4880/boudin-blanc-white-sausage"},{"id":"4866","title":"Cheese Wafers","ingredients":"- 1 lb (500 g) Sharp cheddar cheese, grated
- 8 oz (250 g) Butter, softened
- 12 oz (375 g) Bread flour
- 1�\"2 tsp (2 mL) Salt
- 1�\"4 tsp (1 mL) White pepper","directions":"1. First, incorporate all components in the bowl of a mixer. Combination at small pace with the paddle attachment right until the combination varieties a dough.
2. Next, remove from the mixer and knead evenly on a floured board till the dough retains jointly effectively.
3. Then, divide the dough into 4 or 5 parts. Roll each and every piece into a cylinder 1 inside. (21�\"2 cm) inside diameter. Wrap in waxed paper or plastic motion picture and chill.
4. Then, reduce the dough into skinny rounds a small fewer than 1�\"4 in. (1�\"2 cm) thick. Destination on greased baking sheets.
5. Then, bake at 450°F (230°C) over 10 minutes, till crisp and evenly browned.
6. Finally, provide warm or cold as an hors d�?Toeuvre or as a soup accompaniment.","url":"https://recipe.bluelayer.org/recipe/4866/cheese-wafers"},{"id":"4857","title":"Spicy Meat Empanadas","ingredients":"- 8 oz (240 g) Bread flour
- 4 oz (120 g) Cake flour
- 11�\"2 oz (45 g) Lard or vegetable shortening
- 3�\"4 tsp (3 mL) Salt
- 6 fl oz (180 mL) Sizzling water
- 18 oz (480 g) Picadillo","directions":"1. First, sift the 2 flours with each other into a blending bowl.
2. Next, insert the lard or shortening and combine it appropriately with the flour.
3. Then, dissolve the salt in the water and increase it to the flour mix. Combine to deliver a reasonably rigid dough. Knead the dough for a number of minutes, until delicate.
4. Then, allow for the dough unwind 30 minutes.
5. Then, divide the dough into 24 equivalent elements by way of rolling it into a extensive cylinder and chopping it into equivalent segments.
6. Then, roll every single piece into a ball.
7. Then, for every empanada, flatten a ball of dough and roll out into a circle 4 within. (10 cm) in diameter.
8. Then, brush the rim of the circle flippantly with water.
9. Then, destination about 3�\"4 oz. (20 g) picadillo on one aspect of the circle. Fold the other aspect over it to create a turnover. Thrust the dough near the filling to strain out air. Seal the benefit perfectly via crimping with the tines of a fork.
10. Then, deep-fry at 375°F (190°C) till golden brown.
11. Finally, provide quickly. If preferred, accompany with Guacamole or Salsa Cruda.","url":"https://recipe.bluelayer.org/recipe/4857/spicy-meat-empanadas"},{"id":"4856","title":"Bruschetta (Straightforward)","ingredients":"- 24 slices Italian or French bread, more than 3�?\"4 within. (8�?\"10 cm) large and 1�\"2 in. (6 mm) thick
- 4�?\"6 Garlic cloves, reduce in 50 percent
- 8�?\"12 fl oz (240�?\"360) mL Additional-virgin olive oil to taste Salt
- to taste Pepper","directions":"1. First, toast the bread on a grill or less than a broiler right until golden brown.
2. Next, despite the fact that the bread is nevertheless hot, rub one side of every reduce with a slash clove of garlic.
3. Then, brush or drizzle olive oil generously over just about every cut. The toast really should be partially wet with the oil.
4. Then, incorporate salt and pepper to taste.
5. Finally, provide sizzling.","url":"https://recipe.bluelayer.org/recipe/4856/bruschetta-straightforward"},{"id":"4844","title":"Romesco","ingredients":"- 1 oz (30 g) White bread
- 1�\"2 fl oz (15 mL) Olive oil
- 3 oz (90 g) Blanched almonds
- 2 tsp (10 mL) Garlic, chopped
- 10 oz (300 g) Tomatoes, peeled
- 2 tsp (10 mL) Spanish paprika
- 1�\"8 tsp (0.5 mL) Cayenne
- 11�\"2 fl oz (45 mL) Crimson wine vinegar
- 3�?\"4 fl oz (90�?\"120 mL) Olive oil
- to taste Salt
- to taste Pepper","directions":"1. First, sauté the bread inside olive oil until finally golden.
2. Next, toast the almonds in an oven at 350°F (175°C) for about 15 minutes or inside a skillet about reasonably minimal heat until mild golden, not dim brown. Remove from the pan as quickly as they are golden consequently they do not brown more more.
3. Then, incorporate the bread, almonds, and garlic in a food processor. Grind until finally great.
4. Then, insert the tomatoes, paprika, and cayenne. Procedure to a paste.
5. Then, with the system managing, slowly but surely incorporate the vinegar and then the oil in a gradual circulation.
6. Finally, transform the seasonings with salt and pepper. Include more more vinegar if expected. The sauce should really not be much too acidic nevertheless should really have a definite sharpness.","url":"https://recipe.bluelayer.org/recipe/4844/romesco"},{"id":"4842","title":"Pizza Margherita","ingredients":"- 12 oz (360 g) fresh, ripe plum tomatoes or canned Italian-style and design plum tomatoes
- 1 tbsp (15 mL) Olive oil
- to taste Salt
- 12 oz (360 g) French Bread dough , fermented
- 6 fresh basil leaves, torn in half
- 4 oz (120 g) New mozzarella cheese, ideally Italian buffalo-milk mozzarella, sliced
- 1 tbsp (15 mL) Parmesan cheese (optional)
- 11�\"2 tbsp (22 mL) Olive oil","directions":"1. First, if making use of new tomatoes, peel, seed, and chop them. If working with canned, chop and drain them.
2. Next, blend the tomatoes and oil in a saucepan. Cook identified above gentle heat until the tomatoes are no for a longer period watery.
3. Then, increase salt to taste.
4. Then, awesome.
5. Then, flatten the dough and roll it out into a circle.
6. Then, flour a peel so the dough does not adhere. Lay the circle of dough on it.
7. Then, spread the tomatoes over the dough, leaving the rim discovered.
8. Then, unfold the basil and the mozzarella cheese over the pizza.
9. Then, if making use of the parmesan, sprinkle it above the pizza.
10. Then, drizzle with olive oil.
11. Then, fall immediately on to the fireplace of a deck oven preheated to 500°F (260°C). Bake until the dough is browned and the cheese is melted.
12. Finally, making use of the peel, remove against the oven and provide quickly.","url":"https://recipe.bluelayer.org/recipe/4842/pizza-margherita"},{"id":"4841","title":"Grilled Chicken Aioli Sandwich with Tomato and Avocado","ingredients":"- 1 Boneless skinless chicken breast, above 5 oz (150 g)
- 1�\"4 tsp (1 mL) Finely chopped garlic pinch pinch Salt
- pinch Pepper
- 11�\"2 tsp (7 mL) Lemon juice
- 11�\"2 tsp (7 mL) Olive oil
- 2 slices Hearty nation-design and style full-grain bread, sliced 1�\"2 within. (1 cm) thick
- 1 tbsp (15 mL) Aioli (or)
- 2 Tomato slices
- 1 oz (30 g) Avocado, sliced
- 1�?\"2 Leaf lettuce leaves","directions":"1. First, space the chicken breast amongst 2 sheets of plastic motion picture. With a meat mallet, carefully pound to a uniform thickness of around 1�\"2 in. (6 mm).
2. Next, mix the garlic, salt, pepper, lemon juice, and olive oil.
3. Then, frivolously coat the chicken with this blend. Allow marinate around 2 hours in the fridge.
4. Then, preheat a grill or broiler to exceptionally hot.
5. Then, grill the chicken until cooked in the course of.
6. Then, spread the bread slices with aioli.
7. Then, final one of the slices with the chicken, then the tomatoes, the avocado, and the lettuce. top with the remaining minimize of bread.
8. Finally, for services, lower in 50 percent.","url":"https://recipe.bluelayer.org/recipe/4841/grilled-chicken-aioli-sandwich-with-tomato-and-avocado"},{"id":"4839","title":"Grilled Vegetable Sandwich with Goat Cheese and Sunshine-Dried Tomatoes","ingredients":"- 8 oz (250 g) Zucchini, trimmed
- 8 oz (250 g) Eggplant, trimmed
- 8 oz (250 g) Bell peppers, any coloration
- 8 oz (250 g) Onion, higher as necessary as essential Olive oil
- as necessary (as essential) Salt
- as required (as essential) Balsamic vinegar
- (see stage 8) ((see phase 8)) Focaccia
- 4�?\"6 oz (125�?\"180 g) Sunlight-dried tomatoes, packed in oil, drained, slash julienne
- 8 oz (250 g) Contemporary, gentle goat cheese, sliced","directions":"1. First, minimize the zucchini lengthwise into slices about 1�\"4 inside. (6 mm) thick.
2. Next, if the eggplant is significant, with a thick pores and skin, peel it. Reduce major eggplant crosswise into slices 1�\"4 in. (6 mm) thick. Slash minimal eggplants lengthwise to deliver more substantial slices.
3. Then, main and seed the peppers. Lower into quarters lengthwise.
4. Then, slash the onion crosswise into slices more than 1�\"3 inside. (8 mm) thick. Preserve the rings of just about every minimize alongside one another with a bamboo skewer.
5. Then, brush the veggies with oil and sprinkle them with salt.
6. Then, grill the greens over medium heat, turning as important, until they are delicate and frivolously grill-marked. Cooking periods will selection for choice greens. Control the heat or the length from the flame so the veggies cook with out browning way too a great deal.
7. Then, remove to the grill and brush with a minor balsamic vinegar.
8. Then, lower the focaccia into 31�\"2 x 5 in. (9 x 13 cm) rectangles.
9. Then, organize the grilled greens on 50 percent of the rectangles.
10. Then, set up the tomatoes on top of the greens.
11. Then, supreme with the goat cheese and the unwind of the bread rectangles.
12. Finally, for support, provide complete or slash in half at an frame of mind.","url":"https://recipe.bluelayer.org/recipe/4839/grilled-vegetable-sandwich-with-goat-cheese-and-sunshine-dried-tomatoes"},{"id":"4837","title":"Smoked Ham and Taleggio Panino","ingredients":"- 2 tbsp (30 mL) Mayonnaise
- 1 tsp (5 mL) Lemon juice
- 1�\"4 tsp (1 mL) Grated lemon zest
- 2 slices Corporation place bread
- 2 slim slices (2 skinny slices) Smoked ham
- 2 slim slices (2 slender slices) Tomato
- 2 slices Taleggio cheese
- 3�?\"4 leaves Arugula","directions":"1. First, combine collectively the mayonnaise, lemon juice, and zest.
2. Next, lay the bread on the effort and hard work appear.
3. Then, spread the 2 slices of bread with the mayonnaise.
4. Then, supreme one of the slices with the ham.
5. Then, place the tomato slices on best of the ham.
6. Then, supreme the ham with the slices of cheese.
7. Then, best the cheese with the arugula leaves.
8. Then, issue the minute slash of bread on the sandwich, mayonnaise side down. Drive the sandwich jointly firmly.
9. Then, cook in a panino push or on a griddle until finally the cheese is melted. If employing a griddle, position a grill brick on the sandwich and switch it over anytime half performed.
10. Finally, slice within 50 % to serve. Smoked Ham and Taleggio Panino.","url":"https://recipe.bluelayer.org/recipe/4837/smoked-ham-and-taleggio-panino"},{"id":"4835","title":"Southwestern Grilled Salmon Sandwich","ingredients":"- 1 Salmon fillet, about 4 oz (120 g)
- 1 tbsp (15 mL) Chili Marinade (right here)
- 1 Ciabatta roll or 5-within. (13-cm) duration of French baguette
- 2 Tomato slices
- 11�\"2 oz (45 g) Avocado, sliced
- 1�?\"2 Leaf lettuce leaves","directions":"1. First, rub the salmon fillet on each facets with the marinade.
2. Next, grill or broil the salmon right until exactly cooked in the course of.
3. Then, crack the roll or baguette in 50 percent horizontally.
4. Then, place the salmon on the bottom 50 %.
5. Then, top with the tomato slices and the avocado slices.
6. Then, issue a lettuce leaf and the final 50 % of the bread on final.
7. Finally, to serve, go away the sandwich full or slice it in 50 %.","url":"https://recipe.bluelayer.org/recipe/4835/southwestern-grilled-salmon-sandwich"},{"id":"4831","title":"Monte Cristo Sandwich","ingredients":"- 2 slices White bread
- as needed as necessary Butter
- 1 oz (30 g) Sliced turkey or chicken breast
- 1 oz (30 g) Sliced ham
- 1 oz (30 g) Sliced Swiss cheese
- 1 Egg, crushed
- 2 tbsp (30 mL) Milk","directions":"1. First, area the bread on a fresh effort and hard work seem. Spread the tops with butter.
2. Next, desired destination the turkey, ham, and cheese slices on one of the elements of bread. Final with the being reduce of bread, buttered side down.
3. Then, risk-free the sandwich with 2 options put in contrary corners.
4. Then, overcome the egg and milk alongside one another.
5. Then, dip the sandwich in the batter until it is comprehensively covered and the liquid includes partly damp into the bread.
6. Then, fry the sandwich in deep bodyweight at 375°F (190°C) until golden brown.
7. Finally, reduce within half and provide routinely. Option Treatment: Omit the options and cook on a griddle until finally browned on equally facets. Monte Cristo Sandwich Barbecued Pork or Beef Sandwich.","url":"https://recipe.bluelayer.org/recipe/4831/monte-cristo-sandwich"},{"id":"4830","title":"Reuben Sandwich","ingredients":"- 2 slices Dim rye bread
- 4 tsp (20 mL) Russian or Thousand Island dressing
- 2 oz (60 g) Corned beef, sliced amazingly skinny
- 1 oz (30 g) Sauerkraut, properly tired
- 1 oz (30 g) Swiss cheese (1 or 2 slices)
- as demanded Butter","directions":"1. First, desired destination the slices of bread on a contemporary operate seem.
2. Next, spread every slash with around 2 tsp (10 mL) dressing.
3. Then, on one of the slices, issue the corned beef, then the sauerkraut, then the cheese.
4. Then, point the moment slash of bread on supreme, spread side down.
5. Then, butter the supreme of the sandwich and spot buttered aspect down on a preheated griddle. Quickly butter the other side of the sandwich, which is presently on final. (This solution is fewer messy than buttering either aspects in advance of positioning it on the griddle.).
6. Then, griddle the sandwich, turning at the time, right until browned on possibly facets and warm for the duration of.
7. Finally, reduce the sandwich into halves and provide instantly.","url":"https://recipe.bluelayer.org/recipe/4830/reuben-sandwich"},{"id":"4829","title":"Grilled Cheese Sandwich","ingredients":"- 1 oz (30 g) Cheddar or American cheese: 1 minimize lower to the measurement of the bread
- 2 slices White bread as essential as essential Butter","directions":"1. First, point the reduce of cheese amongst the slices of bread.
2. Next, butter the outsides of the sandwich and desired destination on a griddle preheated to 350°�?\"375°F (175°�?\"190°C).
3. Then, cook until finally golden brown on one aspect. Convert earlier mentioned and cook until the moment side is golden brown and the cheese begins to soften.
4. Finally, remove the sandwich to the griddle.","url":"https://recipe.bluelayer.org/recipe/4829/grilled-cheese-sandwich"},{"id":"4828","title":"Club Sandwich","ingredients":"- 3 slices White bread, toasted as essential as demanded Mayonnaise
- 2 leaves Lettuce
- 2 slices Tomato, about 1�\"4 in. (1�\"2 cm) thick
- 3 strips Bacon, cooked crisp
- 2 oz (60 g) Sliced turkey or chicken breast","directions":"1. First, place the 3 slices of toast on a new effort look. Spread the tops with mayonnaise.
2. Next, on the initial slash, place 1 lettuce leaf, then 2 slices of tomato, then 3 strips of bacon.
3. Then, position the minute cut of toast on greatest, spread side down.
4. Then, spread the greatest with mayonnaise.
5. Then, on top of this, Space the turkey or chicken, then the other lettuce leaf.
6. Then, final with the 3rd minimize of toast, spread side down.
7. Then, destination frilled choices on all 4 facets of the sandwich, as detailed within Determine 22.1.
8. Then, minimize the sandwich from corner to corner into 4 triangles. Every triangle will comprise a choose in the course of the heart to preserve it alongside one another.
9. Finally, place on a plate with the information up. The heart of the plate could be stuffed with potato chips, French fries, or other garnish or accompaniment.","url":"https://recipe.bluelayer.org/recipe/4828/club-sandwich"},{"id":"4811","title":"Falafel","ingredients":"- 2 lb (1 kg) Chickpeas, cooked or canned, fatigued
- 1 oz (30 g) Garlic, chopped fine
- 4 oz (125 g) Scallion, chopped great
- 3 tbsp (45 mL) Chopped parsley
- 2 tsp (10 mL) Floor cumin
- 2 tsp (10 mL) Floor coriander
- 1�\"4 tsp (1 mL) Cayenne
- 2 tsp (10 mL) Salt
- 1 tsp (5 mL) Black pepper
- 1 oz (30 g) Tahini (sesame paste)
- 2 Eggs, crushed
- 2 oz (60 g) Gentle bread crumbs","directions":"1. First, method the chickpeas in a food processor right until perfectly chopped still not comprehensively puréed.
2. Next, increase the being substances and combination nicely.
3. Finally, to deliver massive falafel, hire a No. 20 scoop to component the combine. Roll each and every part into a ball and then flatten into a thick patty.","url":"https://recipe.bluelayer.org/recipe/4811/falafel"},{"id":"4808","title":"New Egg Pasta","ingredients":"- 1 lb (450 g) Bread flour
- 5 Eggs
- 1�\"2 fl oz (15 mL) Olive oil pinch pinch Salt","directions":"1. First, put the flour in a mound on a energy appear. Create a very well in the heart and incorporate the eggs, oil, and salt.
2. Next, doing work from the heart outward, slowly combine the flour into the eggs to create a dough.
3. Then, while it is corporation sufficient to knead, start kneading the dough, including a lot more flour. If the dough is nonetheless sticky the moment all the flour includes been provided, include more more flour, a minor at a year.
4. Then, protect the dough and permit it unwind for at minimum 30 minutes.
5. Then, minimize the dough into 3 to 5 components. Established the rollers of a pasta device at the widest opening. Move the areas of dough throughout the cream, folding them inside thirds immediately after every single go and dusting them evenly with flour to maintain them to taking sticky. continue passing every piece in the course of the cream until finally it is gentle.
6. Finally, doing work with one piece of dough at a year, minimize the width involving the rollers one notch and go the dough all through them back again. At the time every move, change the rollers one notch narrower, filth the dough with flour, and go it all through once more. Proceed until the dough is as slender as preferred. The pasta is at this time geared up to reduce into preferred designs and to cook. see less than for reducing guidance.","url":"https://recipe.bluelayer.org/recipe/4808/new-egg-pasta"},{"id":"4797","title":"Uncomplicated Bread Dressing","ingredients":"- 1 lb (500 g) Onion, little cube
- 1�\"2 lb (250 g) Celery, tiny cube
- 1�\"2 lb (250 g) Bodyweight this sort of as butter, chicken excess weight, or bacon weight
- 2 lb (1 kg) White bread, 2 times outdated
- 1 oz (30 g) Chopped contemporary parsley
- 1 tsp (5 mL) Sage
- 1�\"2 tsp (2 mL) Dried thyme
- 1�\"2 tsp (2 mL) Dried marjoram
- 1�\"2 tsp (2 mL) White pepper
- 2 tsp (10 mL) Salt
- 1�?\"2 pt (0.5�?\"1 L) Chicken stock, cold","directions":"1. First, sauté the onion and celery evenly in the pounds until gentle nevertheless not browned. Interesting diligently.
2. Next, minimize the bread into low cubes. If chosen, crusts could be trimmed initial.
3. Then, mix the bread and cooked greens inside a superior stainlessmetallic bowl. Insert the herbs and seasonings and throw carefully right until all components are very well blended.
4. Then, incorporate the stock a tiny at a period, and blend the dressing frivolously right after every addition. Increase exactly more than enough to deliver the dressing marginally damp, neither dry nor soggy. Improve the seasonings.
5. Finally, stage in a greased baking pan and bake at 375°F (190°C), until finally warm at the middle, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/4797/uncomplicated-bread-dressing"},{"id":"4794","title":"Roast Turkey with Giblet Gravy","ingredients":"- 28 4 oz (125 g) 36 3 oz (100 g)
- 1 Turkey, dressed, 20 lb (10 kg)
- to taste Salt
- to taste Pepper as necessary as essential Oil
Mirepoix:
- 8 oz (250 g) Onions, chopped medium
- 4 oz (125 g) Carrots, chopped medium
- 4 oz (125 g) Celery, chopped medium
- 3 qt (3 L) Chicken stock, warm
- 6 oz (175 g) Bread flour
- to taste Salt
- to taste Pepper","directions":"1. First, remove the giblets to the cavity of the turkey. see in the turkey to create yes it includes been nicely cleaned. Lock the wings in Space by way of twisting the wing suggestions guiding the again of the turkey.
2. Next, period the in of the turkey with salt and pepper. Rub the pores and skin meticulously with oil.
3. Then, issue the turkey on one side in a roasting pan, on a rack if potential (watch take note).
4. Then, position inside an oven preheated to 325°F (165°C). (Decrease temperatures are preferable if generation timetable allows. Check out for explaplace.).
5. Then, roast for 11�\"2 hrs. Change the turkey on the other aspect.
6. Then, even though turkey is roasting, stage turkey centre, gizzard, and neck in a saucepan. (Guide the liver for yet another employ the service of, or include it to bread dressing.) Protect the giblets with water and simmer till Pretty delicate, about 2�?\"3 hours. Ebook the broth and the giblets for gravy.
7. Then, change the turkey breast up. Stage the mirepoix in the pan.
8. Then, return the turkey to the oven and progress to roast. Baste partyally via spooning the bodyweight in the pan over the turkey.
9. Then, the turkey is carried out Whilst a thermometer inserted into the thickest component of the within of the thigh reads 180°F (82°C). Amount of money roasting year is about 5 hrs. (see Part 12 for a dialogue of how to determine doneness.).
10. Then, remove the turkey from the roasting pan and make it possible for stand inside a hot place at bare minimum 15 minutes prior to carving.
11. Then, drain off and help you save the body weight to the roasting pan.
12. Then, mounted the roasting pan with the mirepoix and drippings on the number to eliminate the humidity and brown the mirepoix. Brown frivolously if a light-weight gravy is preferred. Brown closely if a dim gravy is preferred.
13. Then, deglaze the pan with about 1 qt (1 L) of the chicken stock. Pour into a saucepan with the unwind of the stock and the giblet broth (against phase 6). Carry to a simmer. Degrease effectively.
14. Then, create a blond roux with the flour and 6 oz (175 g) of the bodyweight against the roasting pan. Battle the roux into the gravy to thicken it. a rack.
15. Then, chop or cube the giblets fairly fantastic and increase to the gravy.
16. Finally, minimize the turkey and provide preferred section with 2 fl oz (60 mL) gravy.","url":"https://recipe.bluelayer.org/recipe/4794/roast-turkey-with-giblet-gravy"},{"id":"4783","title":"Gazpacho","ingredients":"- 21�\"2 lb (1.2 kg) Tomatoes, peeled and chopped fantastic
- 1 lb (500 g) Cucumbers, peeled and chopped fine
- 8 oz (250 g) Onions, peeled and chopped great
- 4 oz (125 g) Green bell peppers, seeded and chopped good
- 1�\"2 tsp (2 mL) Overwhelmed garlic
- 2 oz (60 g) Contemporary white bread crumbs
- 1 pt (500 mL) Water or tomato juice, cold
- 3 fl oz (90 mL) Crimson wine vinegar
- 4 fl oz (125 L) Olive oil
- to taste Salt
- to taste Pepper
- to taste Cayenne or hot crimson pepper sauce
- to taste Lemon juice or vinegar
Garnish:
- 2 oz (60 g) Onion, small cube
- 2 oz (60 g) Cucumber, low cube
- 2 oz (60 g) Green pepper, tiny cube","directions":"1. First, if a blender is readily available, mix all components in the blender and course of action until liquefied.
2. Next, if a blender is not accessible, blend all substances unless of course the olive oil. Go for the duration of a food items mill. If a smoother soup is preferred, then go for the duration of a fine sieve. Rub the solids throughout the sieve to purée them. place the combination in a stainless-metal bowl. Having the cord whip, gradually overcome in the olive oil.
3. Then, increase salt, pepper, and cayenne or pepper sauce to taste.
4. Then, if crucial, alter the tartness by introducing a small lemon juice or vinegar.
5. Then, chill the soup very carefully.
6. Then, blend garnish components in a low bowl or bain-marie.
7. Finally, at services season, ladle 6 oz (200 mL) gazpacho into chilled soup cups. Final with 1�?\"2 tbsp (15�?\"30 g) diced vegetable garnish. If favored, gazpacho could possibly be assisted with ice cubes.","url":"https://recipe.bluelayer.org/recipe/4783/gazpacho"},{"id":"4770","title":"French Onion Soup Gratinée","ingredients":"- 4 oz (125 g) Butter
- 5 lb (2.5 kg) Onions, sliced skinny
- 61�\"2 qt (6.5 L) Beef stock, or half beef and 50 % chicken stock
- to taste Salt
- to taste Pepper
- 4�?\"6 fl oz (125�?\"175) mL Sherry (optional)
- as necessary French bread (check out technique)
- 11�\"2 lb (750 g) Gruyère or Swiss cheese, or a combination, coarsely grated","directions":"1. First, heat the butter in a stockpot around mild warm. Incorporate the onions and cook until they are golden. Stir sometimes.
2. Next, insert the stock and bring to a boil.
3. Then, year to taste with salt and pepper. Incorporate the sherry, if preferred.
4. Then, preserve the soup hot for services.
5. Then, reduce the bread into slices about 3�\"8 within. (1 cm) thick. You will need to have 1 or 2 slices for every part, or merely ample to protect the supreme of the soup in its serving crock.
6. Then, toast the slices in the oven or underneath the broiler.
7. Finally, for every single component fill an client support soup crock with warm soup. Desired destination 1 or 2 slices of the toast on greatest and include with cheese. Move below the broiler until finally the cheese is effervescent and frivolously browned. Provide quickly.
Recipe note: The onions need to cook slowly and turn into lightly browned. This is a sluggish technique and will acquire over 30 minutes. Do not brown as well prompt or employ substantial heat.","url":"https://recipe.bluelayer.org/recipe/4770/french-onion-soup-gratin-e"},{"id":"4761","title":"Butternut Squash Soup with Caramelized Apples","ingredients":"- 8 oz (250 g) French bread
- 2 oz (60 g) Butter
- 2 oz (60 g) Butter
- 8 oz (250 g) Onions, very low cube
- 8 oz (250 g) Leeks, low cube
- 12 oz (375 g) Carrots, minor cube
- 4 lb (2 kg) Butternut squash, medium cube
- 5 qt (5 L) Chicken stock
- 11�\"2 tsp (7 mL) Salt
- 1�\"2 tsp (2 mL) White pepper
- 1�\"2 tsp (2 mL) Flooring allspice
- 1�\"2 tsp (2 mL) Flooring ginger
- 24 Croutons (view method)
- 11�\"2 lb (750 g) Tart, organization cooking apples
- 1 oz (30 g) Butter
- 2 oz (60 g) Brown sugar
- 12 oz (375 mL) heavy cream (optional)
- as required (as demanded) A lot more heavy cream or crème fraîche for garnish, if preferred","directions":"1. First, lower the bread into slices 1�\"2 in. (1 cm) thick.
2. Next, fry the bread in the butter until finally golden brown. (If favored, prepare even more croutons for garnish at the very same period; view stage 8.).
3. Then, heat the butter in a heavy saucepot around fairly small heat.
4. Then, incorporate the onions, leeks, and carrots.
5. Then, incorporate the squash, the stock, and the browned bread from phase 2. Simmer right until the veggies are delicate.
6. Then, purée the soup with a food items mill or an immersion blender.
7. Then, carry the soup back again to a simmer. Style and change the seasonings.
8. Then, plan croutons by way of browning slices of French bread in butter as inside methods 1 and 2. For least difficult physical appearance, hire a slim loaf so croulots aren�?Tt way too massive.
9. Then, peel and main apples. Reduce into little cube.
10. Then, heat the butter in a sauté pan and insert the apples and sugar. Cook more than delicate warm till the apples are brown and caramelized.
11. Then, at support, warm the significant cream (if applying) and increase to the soup.
12. Finally, for every single part, ladle the soup into a wide soup plate. Beautify the top of the soup with a swirl of cream, if preferred. Heap a generous tablespoon (15 mL) of apple on to a crouton and cautiously place in the soup.","url":"https://recipe.bluelayer.org/recipe/4761/butternut-squash-soup-with-caramelized-apples"},{"id":"4699","title":"Brown Sauce or Espagnole","ingredients":"Mirepoix:
- l lb (500 g) Onions, medium cube
- 8 oz (250 g) Carrots, medium cube
- 8 oz (250 g) Celery, medium cube
- 8 oz (250 g) Butter
- 8 oz (250 g) Bread flour
- 6 qt (6 L) Brown stock
- 8 oz (250 g) Tomato purée
Sachet:
- 1�\"2 Bay leaf
- 1�\"4 tsp (1 mL) Thyme
- 6�?\"8 Parsley stems","directions":"1. First, sauté the mirepoix in the butter until perfectly browned.
2. Next, include the flour and stir to create the roux. continue to cook until the roux is browned.
3. Then, slowly and gradually stir in the brown stock and tomato purée, stirring normally until finally the combination will come to a boil.
4. Then, do away with heat to simmer and skim the surface. Insert the sachet and allow simmer for about 2 hours, till the sauce is lower to 1 gal (4 L). Skim as normally as essential.
5. Then, strain during a china cap protected with quite a few levels of cheesecloth. Force on the mirepoix carefully to extract their juices.
6. Finally, cover or spread melted butter on appear to reduce pores and skin formation. Hold sizzling in a bain-marie, or amazing in a cold-water bathtub for later on hire.","url":"https://recipe.bluelayer.org/recipe/4699/brown-sauce-or-espagnole"},{"id":"4696","title":"Velouté Sauce (Veal, Chicken, or Fish)","ingredients":"Roux:
- 4 oz (125 g) Clarified butter
- 4 oz (125 g) Bread flour
- 21�\"2 qt (2.5 L) White stock, sizzling (veal, chicken, or fish)","directions":"1. First, prepare developing and adding roux using the standard method.
2. Next, heat the butter inside a major saucepot around very low heat. Increase the flour and create a blond roux. Great the roux a little.
3. Then, slowly insert the sizzling stock to the roux, whisking consistently. bring to a boil, stirring continuously. Reduce heat to a simmer.
4. Then, simmer the sauce fairly gradually for 1 hour. Stir often, and skim the surface as soon as needed. Insert extra stock if essential to transform regularity.
5. Then, do not period velouté, as it is not utilised as is however as an aspect inside other arrangements.
6. Finally, stress during a china cap protected with cheesecloth. cover or spread melted butter on appear to avoid pores and skin development. Continue to keep warm in a bain-marie, or neat in a cold-water bathtub for later on employ.","url":"https://recipe.bluelayer.org/recipe/4696/velout-sauce-veal-chicken-or-fish"},{"id":"4695","title":"Béchamel Sauce","ingredients":"Roux:
- 8 oz (250 g) Clarified butter
- 8 oz (250 g) Bread flour
- 1 gal (4 L) Milk
- 1 Bay leaf, reduced
- 1 small full onion, peeled
- 1 Complete clove
- to taste Salt
- to taste Nutmeg
- to taste White pepper","directions":"1. First, prepare the roux using the standard method.
2. Next, heat the butter in a large saucepot over very low warm. Increase the flour and create a white roux. Awesome the roux somewhat.
3. Then, in a more saucepan, scald the milk. slowly include it to the roux, whisking consistently.
4. Then, carry the sauce to a boil, stirring regularly. Reduce heat to a simmer.
5. Then, adhere the bay leaf to the onion with the clove and include to the sauce.
6. Then, alter the regularity with much more hot milk, if critical.
7. Then, time rather flippantly with salt, nutmeg, and white pepper. Spice flavors ought to not dominate.
8. Finally, strain the sauce in the course of a china cap protected with cheesecloth. Include or spread melted butter on surface to stop pores and skin development. Continue to keep hot in a bain-marie, or awesome in a cold-water bathtub for later on employ.","url":"https://recipe.bluelayer.org/recipe/4695/b-chamel-sauce"},{"id":"4667","title":"Beef Liver Dumpling Soup","ingredients":"1/4 lb liver sausage, 1 egg white or yolk, 1/2 cup breadcrumbs, 1 tbsp chopped parsley or chives, 1 tbsp ketchup (optional), 3 cups beef stock, 1/2 tsp parsley.","directions":"Mix the sausage meat with egg, breadcrumbs, and herbs to form meatballs. Drop the meatballs into simmering beef stock. Cook for 5 minutes. Garnish with fresh parsley before serving.","url":"https://recipe.bluelayer.org/recipe/4667/beef-liver-dumpling-soup"},{"id":"4659","title":"Bavarian Meatball Stew","ingredients":"1 egg (beaten), 1/2 cup breadcrumbs, 3 tbsp dried parsley, 1/4 tsp ground allspice, 1/4 tsp nutmeg, 1/4 tsp pepper, 1 1/2 lbs ground beef, 2 cans beef broth, 1 can diced tomatoes (with liquid), 1 can rinsed sauerkraut, 2 cubed potatoes, 2 sliced carrots, 2 sliced celery ribs, 1 packet onion soup mix, 1 tbsp sugar, 1/2 tsp pepper, 1 bay leaf.","directions":"Combine egg, breadcrumbs, parsley, allspice, nutmeg, and pepper. Mix in ground beef and form into 1-inch balls. Bake on a rack at 400","url":"https://recipe.bluelayer.org/recipe/4659/bavarian-meatball-stew"},{"id":"4657","title":"Carrot-Walnut Bread","ingredients":"1 1/2 cups sifted unbleached flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup sugar
3/4 cup cooking oil
2 large eggs
1 1/2 cups pared, shredded carrots
1/2 cup chopped walnuts","directions":"Sift the flour, baking soda, cinnamon, nutmeg, and salt together in a small bowl and set aside. Combine the sugar, oil, and eggs in a mixing bowl. Beat with an electric mixer set on medium speed for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9x5x3-inch loaf pan and bake in a preheated 350","url":"https://recipe.bluelayer.org/recipe/4657/carrot-walnut-bread"},{"id":"4655","title":"Candied Orange Rind Bread","ingredients":"4 medium oranges
1 cup water
1 cup sugar
4 cups unbleached flour
6 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or margarine
1/2 cup sugar
2 large eggs
2 cups milk","directions":"Thinly peel the oranges using a vegetable peeler. Cut the orange rind into thin slivers. Combine the orange rind and 1 cup of water in a 2-quart saucepan and bring to a boil, then remove from heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder, and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy using an electric mixer set on medium. Add the eggs and mix well. Combine with the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9x5x3-inch loaf pans. Bake in a preheated 350","url":"https://recipe.bluelayer.org/recipe/4655/candied-orange-rind-bread"},{"id":"4653","title":"Bran Date Bread","ingredients":"1 1/4 cups sifted unbleached flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup active sourdough starter
3/4 cup buttermilk or sour milk
1 cup finely chopped pitted dates
1 cup all-bran cereal
1 teaspoon grated lemon peel (zest only)
2 large eggs, beaten
1/4 cup vegetable oil
3/4 cup firmly packed brown sugar","directions":"Sift dry ingredients together. Dust dates with 1 tablespoon of the flour mixture, then add to the bowl. Add the brown sugar, all-bran, and grated lemon peel. Combine 3/4 cup buttermilk, 2 beaten eggs, and 1/4 cup vegetable oil. Add all at once to the flour mixture with the sourdough starter, stirring until well moistened. Pour into a greased or wax paper-lined 9x5-inch loaf pan. Bake at 350","url":"https://recipe.bluelayer.org/recipe/4653/bran-date-bread"},{"id":"4651","title":"Bara Brith (Currant Bread)","ingredients":"1/4 lb dried fruit
4 oz candied peel
1 pint warm water
1/2 teaspoon mixed spice
2 lb plain flour
2 teaspoons salt
6 oz lard
1 oz fresh yeast
1/2 lb Demerara sugar
2 eggs","directions":"Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the hot, spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs, and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise, and knock back; mix in the drained fruit and knead again. Shape the dough into loaves and place into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Serve as part of a traditional Welsh tea.","url":"https://recipe.bluelayer.org/recipe/4651/bara-brith-currant-bread"},{"id":"4647","title":"Raisin Bread","ingredients":"1 medium potato
1 quart water
1 cup yeast
1 cup lukewarm water
2 teaspoons cinnamon
1/2 teaspoon cloves
1 cup sugar
1 lb raisins
1 tablespoon butter
Flour","directions":"Pare and boil the potato in the quart of water, mash, and mix enough flour with the water to make a soft batter. Dissolve the yeast in 1 cup of lukewarm water and mix with the batter. Cover and set in a warm place and let rise for 4 hours. Add the rest of the ingredients and knead, adding flour as needed. Be careful not to make the dough too stiff. Let stand for 2 hours, then shape into loaves, place in bread pans, and let rise until light. Bake at 400","url":"https://recipe.bluelayer.org/recipe/4647/raisin-bread"},{"id":"4646","title":"Potato Sponge Bread","ingredients":"4 medium potatoes
2 tablespoons sugar
1 tablespoon salt
1 cup yeast dissolved in 1/2 cup lukewarm water
4 cups bread flour","directions":"Pare and boil the potatoes and, while hot, mash finely and rub through a sieve or colander. Add the sugar, salt, and dissolved yeast cake. Stir flour into the mixture, beating well. Add more flour to form a soft dough. Turn onto a floured board and knead. Return to bowl, cover, and let rise overnight. In the morning, shape into loaves, let rise until light, and bake at 350","url":"https://recipe.bluelayer.org/recipe/4646/potato-sponge-bread"},{"id":"4643","title":"German Bread","ingredients":"1/2 cup butter
3/4 cup sugar
1 cup yeast dissolved in 1/4 cup lukewarm water
1 cup scalded milk
2 eggs, well beaten
2 1/2 to 3 cups bread flour
1 1/4 cups soft bread crumbs
3 tablespoons soft brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons melted butter","directions":"Cream together the butter and sugar, add the scalded milk and mix well. When lukewarm, stir in the dissolved yeast, eggs, and flour (using more flour if needed to make a stiff batter). Beat the mixture well, cover, and let rise in a warm place about 1 1/2 hours or until double in bulk. When light, beat back well. Grease deep pie pans and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough. Sprinkle the top of the cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt, and cinnamon and mix well. Let the cakes rise about 20 minutes and bake at 400","url":"https://recipe.bluelayer.org/recipe/4643/german-bread"},{"id":"4637","title":"Nifty Hamburgers on a Bun","ingredients":"8 small hamburger buns or 6 slices of bread
Prepared mustard or catsup
1 lb lean ground beef
1/4 cup chopped onion (1 small)
1 teaspoon salt
1/4 teaspoon pepper","directions":"Heat oven to 500","url":"https://recipe.bluelayer.org/recipe/4637/nifty-hamburgers-on-a-bun"},{"id":"4635","title":"Ham and Cheese with Coleslaw","ingredients":"2 tablespoons margarine or butter
1/2 teaspoon prepared mustard
4 slices rye bread, toasted
4 slices cooked ham
1 large tomato, sliced
4 slices cheese
1 cup coleslaw","directions":"Microwave margarine in a custard cup on high (100%) until softened, 15 to 30 seconds. Mix in mustard. Spread margarine on one side of each toast slice. Place slices buttered side up on a serving plate; top with ham, tomato, and cheese slices. Microwave until cheese starts to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw.","url":"https://recipe.bluelayer.org/recipe/4635/ham-and-cheese-with-coleslaw"},{"id":"4634","title":"Corn Bread (Pennsylvania Dutch)","ingredients":"1 cup yellow or white cornmeal
4 tablespoons sugar
1 teaspoon salt
1 egg, well beaten
1 cup skim milk
1 cup flour
4 teaspoons baking powder
2 tablespoons melted butter","directions":"Add the sugar and salt to the cornmeal. Beat the egg well and pour into the milk; stir this mixture into the cornmeal, beating carefully. Sift the flour and baking powder into the cornmeal mixture, add the melted butter and beat hard. Pour the mixture into a greased pan and bake at 400","url":"https://recipe.bluelayer.org/recipe/4634/corn-bread-pennsylvania-dutch"},{"id":"4633","title":"Bacon, Cheese, and Tomato Sandwiches","ingredients":"3 slices bacon
3 slices rye bread, toasted
2 tablespoons mayonnaise or salad dressing
1/2 teaspoon dried dill weed
1 large tomato, sliced
3 slices Swiss cheese","directions":"Place bacon on a microwave rack in a glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on a serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over the top. Microwave on high (100%) until cheese starts to melt, 1 to 1 1/2 minutes.","url":"https://recipe.bluelayer.org/recipe/4633/bacon-cheese-and-tomato-sandwiches"},{"id":"4632","title":"100% Whole Wheat Bread","ingredients":"2/3 cup water
3 packets yeast
8 cups scalded milk
2/3 cup shortening
1 cup sugar
1/2 cup molasses
2 tablespoons salt
12 cups whole wheat flour","directions":"Dissolve yeast in 2/3 cup water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in a large bowl, turn out, and knead about 5 minutes, adding flour if necessary. Knead about 5 minutes. Let rise until doubled, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375","url":"https://recipe.bluelayer.org/recipe/4632/100-whole-wheat-bread"},{"id":"4630","title":"Sheepherder Bread","ingredients":"1 1/2 cups active sourdough starter
4 cups unbleached flour
2 tablespoons sugar
2 tablespoons melted shortening
1 teaspoon salt
1/4 teaspoon baking soda","directions":"Into a large bowl, sift the dry ingredients, and dig a well in the center for the sourdough starter. Mix the dry ingredients into the starter from the edges with enough flour to knead until soft and shiny. Place in a greased bowl and let rise until nearly double. Shape into 2 loaves and place in greased bread pans. Bake at 375","url":"https://recipe.bluelayer.org/recipe/4630/sheepherder-bread"},{"id":"4628","title":"Aunt Cora's Biscuits","ingredients":"1 1/2 cups sifted unbleached flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons baking soda (more if starter is very sour)
2 tablespoons sugar
1/4 cup melted shortening
1 1/2 cups sourdough starter","directions":"Place flour in a bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board. Knead until the consistency of bread dough or until satiny. Pat or roll out dough to 1/2 inch thickness, cut, and place on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425","url":"https://recipe.bluelayer.org/recipe/4628/aunt-coras-biscuits"},{"id":"4626","title":"The Doctor's Sourdough Bread","ingredients":"1 cup sourdough starter
2 cups hot water
2 cups hot milk
1 tablespoon butter
1 packet active dry yeast
1/4 cup honey
7 cups unbleached flour
1/4 cup wheat germ
2 tablespoons sugar
2 teaspoons salt
2 teaspoons baking soda","directions":"Combine the starter, 2 1/2 cups of the flour, and all the water the night before you plan to bake. Let stand in a warm place overnight. The next morning, mix in the butter with the hot milk and stir in the yeast until dissolved. Add honey and, when well combined, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gently press into the dough and mix lightly. Let stand for 30 to 50 minutes until the mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and knead 100 times or until a silky mixture is formed. Shape into 4 1-lb loaves, place in well-greased loaf pans (9x3 inches). Let rise until doubled, about 2 to 3 hours in a warm place. Then bake in a hot oven (400","url":"https://recipe.bluelayer.org/recipe/4626/the-doctors-sourdough-bread"},{"id":"4625","title":"Sourdough French Bread","ingredients":"1 packet active dry yeast
1/4 cup hot water (110-115","directions":"","url":"https://recipe.bluelayer.org/recipe/4625/sourdough-french-bread"},{"id":"4616","title":"Crusty Cheddar Bread","ingredients":"1 packet (or 1 tablespoon) active dry yeast
1/4 cup hot water (110-115","directions":"","url":"https://recipe.bluelayer.org/recipe/4616/crusty-cheddar-bread"},{"id":"4614","title":"Polka Dot Easy Bread","ingredients":"2 cups fresh or frozen cranberries
1 cup milk
1 large egg, slightly beaten
1/4 cup melted butter
1 tablespoon grated orange peel
2 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups medium cheddar cheese, shredded
1/2 cup coarsely chopped walnuts","directions":"Preheat the oven to 350","url":"https://recipe.bluelayer.org/recipe/4614/polka-dot-easy-bread"},{"id":"4612","title":"Fireside Cheddar Bread","ingredients":"2 1/2 cups unbleached flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup milk
1/4 cup vegetable oil
2 large eggs
1 1/2 cups cooking apples (sour, not sweet), peeled, cored, and chopped
2 cups sharp cheddar cheese, shredded
3/4 cup chopped walnuts or pecans","directions":"Preheat the oven to 350","url":"https://recipe.bluelayer.org/recipe/4612/fireside-cheddar-bread"},{"id":"4611","title":"Panhandle Cornbread","ingredients":"1 cup yellow cornmeal
1 tablespoon baking powder
1 cup sharp cheddar cheese, shredded
2 large eggs, beaten
1/2 cup vegetable oil
1 cup dairy sour cream
8 oz canned cream-style corn
4 oz chopped green chile peppers","directions":"Preheat the oven to 400","url":"https://recipe.bluelayer.org/recipe/4611/panhandle-cornbread"},{"id":"4607","title":"Cheesy Corn Bread","ingredients":"1 cup unbleached flour
1 cup white or yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon dry mustard
2 cups sharp cheddar cheese, shredded
1 large egg, slightly beaten
1 cup milk
1/4 cup vegetable oil","directions":"Combine the dry ingredients, then stir in the cheddar cheese. Blend the egg with the milk and oil. Stir into the cheddar mixture, blending until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425","url":"https://recipe.bluelayer.org/recipe/4607/cheesy-corn-bread"},{"id":"4606","title":"Easy Cheddar Bread","ingredients":"3 3/4 cups unbleached flour
5 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
2 1/2 cups sharp cheddar cheese
1 1/2 cups milk
2 large eggs, slightly beaten","directions":"Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs. Add the cheddar cheese. Combine the milk and eggs, then add the mixture to the cheddar mixture. Stir until only moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375","url":"https://recipe.bluelayer.org/recipe/4606/easy-cheddar-bread"},{"id":"4604","title":"Golden Cheddar Corn Bread","ingredients":"1 cup white cornmeal (if available)
1 cup unbleached flour
1 tablespoon baking powder
1 1/2 teaspoons salt
10 oz sharp cheddar cheese, shredded
1 cup milk
1/4 cup melted butter
1 large egg, beaten","directions":"Combine the dry ingredients, then stir in the cheddar cheese. Blend the milk, butter, and egg, then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425","url":"https://recipe.bluelayer.org/recipe/4604/golden-cheddar-corn-bread"},{"id":"4602","title":"Golden Spoon Bread","ingredients":"10 oz sharp cheddar cheese, grated
2 cups milk
4 large egg yolks
1 cup yellow cornmeal
1/4 cup butter
1 teaspoon sugar
1/2 teaspoon salt
4 large egg whites","directions":"Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile, beat the egg yolks until thick and lemon-colored, then set them aside. When the milk is scalded, add the cornmeal very slowly, stirring constantly. Stir until the mixture thickens and becomes soft. Remove the top of the double boiler from the simmering water and slowly add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar, and salt. Beat the egg whites in a small bowl until rounded peaks form. Gently spread the beaten egg whites over the cornmeal mixture, then carefully fold together until just combined. Turn the mixture into the greased casserole dish. Bake at 375","url":"https://recipe.bluelayer.org/recipe/4602/golden-spoon-bread"},{"id":"4601","title":"Cheddar Bread Ring","ingredients":"2 3/4 cups bread flour
2 tablespoons granulated sugar
1 packet (or 1 tablespoon) active dry yeast
3/4 teaspoon salt
1 cup milk
2 tablespoons butter
1 1/2 cups sharp cheddar cheese, shredded
Additional butter for brushing","directions":"Combine 1 1/2 cups of the flour, sugar, undissolved yeast, and salt in a large bowl. Heat the milk and butter together until quite warm (115-125","url":"https://recipe.bluelayer.org/recipe/4601/cheddar-bread-ring"},{"id":"4596","title":"Chili-Cheese Bread","ingredients":"3 cups grated Monterey Jack cheese
4 oz chopped green chiles (canned mild or jalape","directions":"","url":"https://recipe.bluelayer.org/recipe/4596/chili-cheese-bread"},{"id":"4595","title":"Cheddar-Olive Bread","ingredients":"3 cups sharp cheddar cheese, grated
3 oz sliced pimento-stuffed olives
1 cup mayonnaise
1 loaf unsliced French bread","directions":"Combine the cheese, olives, and mayonnaise together. Spread on the cut surface of the French bread, which has been sliced horizontally. Bake at 350","url":"https://recipe.bluelayer.org/recipe/4595/cheddar-olive-bread"},{"id":"4592","title":"Stuffed Rolls","ingredients":"16 oz sharp cheddar cheese, shredded
8 oz pimento-stuffed green olives
2 medium green bell peppers
12 French rolls
6 oz tomato sauce
1 medium onion","directions":"Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients, including the bread from inside the rolls, in a meat grinder or food processor and stuff the mixture back into the rolls. Place the tops back on the rolls and secure with toothpicks. Bake on an ungreased cookie sheet at 350","url":"https://recipe.bluelayer.org/recipe/4592/stuffed-rolls"},{"id":"4591","title":"French Toast Cheddar Sandwiches","ingredients":"2 large eggs
1/3 cup milk or light cream
1/2 teaspoon salt
8 slices white bread
Prepared mustard
4 thick slices cheddar cheese
3 tablespoons butter","directions":"Heat a heavy skillet or cast iron griddle. Beat the eggs in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat surface. Spread one side of 4 slices of bread lightly with the mustard. Top each with a slice of cheddar cheese. Butter the remaining 4 slices of bread and place on top of each cheese slice, butter side down. Heat the butter in the skillet or on the griddle. Lightly dip each sandwich into the egg mixture, coating both sides. Allow excess egg mixture to drain back into the bowl. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches, adding more butter to the skillet or griddle if needed. Alternatively, place the sandwiches on a greased baking sheet and brown in the oven at 450","url":"https://recipe.bluelayer.org/recipe/4591/french-toast-cheddar-sandwiches"},{"id":"4590","title":"Baked Cheddar Toast","ingredients":"1 cup heavy whipping cream
1 cup sharp cheddar cheese, shredded
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
4 large eggs, well beaten
12 slices white bread","directions":"In the top of a double boiler, combine the cream, cheddar cheese, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is smooth. Remove from heat and let cool to lukewarm. Generously butter a heavy baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheese mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve warm.","url":"https://recipe.bluelayer.org/recipe/4590/baked-cheddar-toast"},{"id":"4588","title":"Orange-Marinated Pork Sandwiches","ingredients":"1 (1 pound) boneless pork tenderloin, 4 (1-inch) thick slices Italian bread (toasted), 4 scallions (chopped), 3 tablespoons chopped fresh cilantro. Sauce: 1/2 cup apricot or mango chutney, 2 tablespoons Madeira wine, 1 1/2 teaspoons mustard, 1 to 2 cloves garlic (minced), 1/4 teaspoon black pepper. Marinade: 1/2 cup orange juice, 1/4 cup Madeira wine, 1 1/2 teaspoons grated orange peel, 1/2 teaspoon grated ginger root","directions":"Mix sauce ingredients in a low bowl. Cover and refrigerate until needed. Place pork loin in a shallow dish. In a small bowl, combine marinade ingredients and pour over pork; turn to coat. Cover and refrigerate 8 to 24 hours. Remove pork from marinade. Grill or roast in oven at 350 degrees F for 45 minutes, or until meat thermometer registers 160 degrees F, basting occasionally with marinade. Let stand 5 to 10 minutes. Thinly slice pork and place upon bread cut. Top with sauce. Sprinkle with onion and cilantro.","url":"https://recipe.bluelayer.org/recipe/4588/orange-marinated-pork-sandwiches"},{"id":"4585","title":"Open-Face Bacon-Mushroom Melt","ingredients":"8 strips turkey bacon or pork bacon (halved), 4 slices light whole wheat bread (toasted), 2 tablespoons mayonnaise, 4 mushrooms (4 ounces) (thinly sliced), 1/8 teaspoon salt, 1/4 teaspoon black pepper, 4 slices tomato, 1/2 pound Muenster cheese (sliced), 1 cup alfalfa or other sprouts (optional)","directions":"Place a broiler rack farthest from the heat source, and preheat the broiler (or a toaster oven). Arrange the bacon in a large skillet, and cook over low heat until crisp, turning occasionally, 5 to 8 minutes. Drain on a paper towel-coated plate. Spread the bread with the mayonnaise, and place upon a baking sheet. Top with the mushrooms, and season with the salt and pepper. Arrange the tomato above the mushrooms. Cover with the bacon, and top with the slices of cheese. Broil until the cheese melts. Top with the sprouts, if desired. Produces 4 servings.","url":"https://recipe.bluelayer.org/recipe/4585/open-face-bacon-mushroom-melt"},{"id":"4584","title":"Open-Face Steak Sandwich with Mushroom Sauce","ingredients":"1 pound beef round tip (sandwich) steak or sirloin tip steak sliced slim 1/8- to 1/4-inch thick, Salt and pepper, 1 teaspoon dried thyme, 1 tablespoon olive or vegetable oil, 2 cloves garlic (minced), 1/2 pound sliced shiitake mushrooms (stems removed or sliced white house mushrooms), 1/4 cup dry red wine, 1/2 cup prepared beef gravy, 1/2 loaf French bread (split and toasted)","directions":"Sprinkle meat with salt and pepper and 1/2 of the thyme. Saut","url":"https://recipe.bluelayer.org/recipe/4584/open-face-steak-sandwich-with-mushroom-sauce"},{"id":"4583","title":"Open Face Pineapple Sandwich","ingredients":"2 slices white or wheat bread, Peanut butter, 3 slices pineapple from a can, 2 slices American cheese","directions":"Toast bread in the toaster until medium brown. Spread each with peanut butter to flavor and place upon a cookie sheet or in a baking pan. Top each with 1 1/2 slices of pineapple, which has been drained on a paper towel to remove extra juice. Top each with a slice of cheese. Place under the broiler just until cheese melts. Creates 2 open-face sandwiches.","url":"https://recipe.bluelayer.org/recipe/4583/open-face-pineapple-sandwich"},{"id":"4582","title":"Open-Face Cucumber Sandwiches","ingredients":"3 cucumbers (peeled, seeded and sliced thin), 8 ounces cream cheese (softened), 1 envelope Hidden Valley Ranch dressing mix, 1/2 cup mayonnaise, 1/4 cup sour cream, 1 loaf cocktail rye bread, Fresh dill weed for garnish","directions":"Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and combine together until well combined. Chill at least 1 hour for flavors to mix. Spread each bread slice with a teaspoon of the mix and top with a cucumber slice. Sprinkle with dill weed and arrange upon a platter.","url":"https://recipe.bluelayer.org/recipe/4582/open-face-cucumber-sandwiches"},{"id":"4578","title":"New York Deli Sandwich","ingredients":"3 ounces sliced pastrami, 2 slices pumpernickel bread, 2 ounces Dijon mustard, Dill pickle slices, Yellow onion slices, 2 ounces cute cole slaw","directions":"Spread Dijon mustard upon both slices of pumpernickel bread. Add pastrami and top with dill pickle, yellow onion and cole slaw.","url":"https://recipe.bluelayer.org/recipe/4578/new-york-deli-sandwich"},{"id":"4576","title":"Muffuletta Sandwiches","ingredients":"Muffuletta Bread: 1 cup warm water (110 degrees F), 1 tablespoon granulated sugar, 1 envelope active dry yeast, About 3 cups bread flour, 1 1/2 teaspoons salt, 2 tablespoons vegetable shortening, Sesame seeds. Olive Salad: 1 (32 ounce) jar pimento-filled green olives (chopped), 2 cups pitted ripe olives (chopped), 1 1/2 cups chopped pickled cocktail olives, 2 celery stalks (finely chopped), 2 cups blanched chopped cauliflower, 1/4 cup minced garlic, 2 medium carrots (peeled and minced), 2 teaspoons dried leaf oregano, 1 tablespoon minced flat-leaf parsley, 2/3 cup red wine vinegar, 1/4 cup olive oil. Muffuletta Sandwich: 1 (10-inch) Muffuletta Bread loaf, 3 ounces honey ham (thinly sliced), 3 ounces Mortadella with pistachios (thinly sliced), 3 ounces Genoa salami (very thinly sliced), 1 heaping cup Olive Salad, 5 slices Provolone cheese","directions":"In a 2-cup glass measuring cup, mix water and sugar. Stir in yeast. Allow to stand until foamy, 5 to 10 minutes. In a food processor equipped with the metal blade, add 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. End unit; check regularity of dough. It should be soft and satiny. If dough is too dry, add extra hot water, 1 tablespoon at a time, processing just until combined. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until combined. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Allow to rise in a warm, draft-free room until doubled in size, over 1 1/2 hours. Lightly grease a baking sheet. Once dough has doubled in the majority, punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place upon greased baking sheet. Sprinkle top of loaf with sesame seeds; push seeds gently into surface of loaf. Cover very loosely with plastic wrap; allow to rise until almost doubled in the majority, 1 hour. Place rack in centre of oven. Preheat oven to 425 degrees. Remove plastic wrap. Bake loaf in middle of preheated oven 10 minutes. Avert heat to 375 degrees F; bake 25 minutes. The loaf is done whenever it appears hollow when tapped on bottom. Cool thoroughly upon a rack before cutting. Makes 1 loaf. Olive Salad: Combine all elements in a large bowl and stir to mix well. Store in jars with tight-fitting lids in the fridge. Makes about 3 quarts. Muffuletta Sandwich: Preheat oven to 350 degrees F. Cut bread in half crosswise to form a sandwich bun. Layer the honey ham upon the bottom of the loaf. Next add the Mortadella, then the salami. Spread the Olive Salad over the meats lightly. Top with the slices of Provolone cheese and place the top upon the sandwich. Push down to compress a little. Wrap the sandwich in foil and bake for 20 minutes, or until the cheese has started to soften into the Olive Salad. Cut sandwich into 4 quarters. Use wooden picks to secure layers, if preferred; remove picks before eating. Makes 1 to 4 servings, depending upon appetite!","url":"https://recipe.bluelayer.org/recipe/4576/muffuletta-sandwiches"},{"id":"4575","title":"Mozzarella Basil Melt","ingredients":"6 slices sourdough sandwich bread, 1 tablespoon olive oil, 15 fresh basil leaves, 2 firm-ripe tomatoes (sliced 1/4-inch thick), 4 ounces fresh mozzarella cheese (sliced 1/4-inch thick), Salt and pepper (to flavor)","directions":"Brush one side of each bread slice with olive oil. Place three slices, oil side down, upon a 10 x 15- inch baking sheet and layer lightly with basil leaves, tomato slices and mozzarella slices. Sprinkle with salt and pepper. Top with remaining bread slices, oil side up. Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve promptly.","url":"https://recipe.bluelayer.org/recipe/4575/mozzarella-basil-melt"},{"id":"4574","title":"Monte Cristo","ingredients":"6 ounces smoked cooked ham, 4 (4-inch sq.) slices Swiss cheese, 4 slices turkey breast, 8 slices bread, Oil (for frying), Confectioners' sugar, Raspberry jam, Wood picks. Batter: 1 1/2 cups flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 2 eggs, 1 1/2 cups milk","directions":"Layer 2 slices ham, 1 slice cheese and 1 slice turkey upon each of 4 slices of bread.. Top with remaining bread slices. Push sandwich firmly together; cut into quarters. Secure with wooden picks. Heat oil to 375 degrees F in large 3-quart saucepan or deep fat fryer. Prepare Batter. To prepare batter, mix flour, baking powder and salt in medium bowl. Beat eggs and milk; stir into flour mix until soft. Dip each sandwich in batter to coat well. Fry 3 minutes or until golden brown on both sides. Drain on paper towels. Remove wooden picks. Sprinkle with sugar. Serve with jam. Makes 4 servings.","url":"https://recipe.bluelayer.org/recipe/4574/monte-cristo"},{"id":"4573","title":"Mile High Shrimp Sandwiches","ingredients":"1 large carrot (julienned), 1/4 cup julienned red onion, 2 teaspoons fresh lemon juice, 2 teaspoons light brown sugar, 1/2 teaspoon grated fresh ginger, 1 ripe avocado, 1 package alfalfa sprouts, 1 1/2 fat cooked or grilled medium shrimp (peeled, deveined), 6 heavy slices sourdough bread (lightly toasted), Juice of 1 lime, Pinch of cayenne pepper, Coarse or kosher salt, Blue cheese dressing","directions":"Blanch the carrots in quickly boiling, salted water for about 30 seconds, or until the colour is set, yet the carrots are still extremely crisp. Drain well and cool under cold, running water. Pat dry. Blend the carrots, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to combine. Season with salt and more cayenne, as preferred. Set aside. (This can be prepared ahead, covered and refrigerated.) Halve the avocado, keeping the pit half in the palm of your hand. Whack the sharp side of a kitchen knife in the pit, twist a bit and pull out the pit. Pull off strips of peel from each half or scoop out avocado flesh into a low bowl. Mash with a fork, leaving some texture and incorporating the lime juice and salt to flavor. Lay out sourdough toast upon a work surface. Spread the mashed avocado mixture upon top of the slices. Evenly mound some sprouts on top; sprinkle with the carrot salad. Arrange shrimp on top and generously drizzle with blue cheese dressing. Serves 6.","url":"https://recipe.bluelayer.org/recipe/4573/mile-high-shrimp-sandwiches"},{"id":"4572","title":"Mexican Rarebit","ingredients":"3 tablespoons chopped green bell pepper, 1 tablespoon butter, 1/2 cup canned tomatoes (drained and chopped), 1 (8 ounce) can whole kernel corn, 2 tablespoons diced canned green chiles, 1/4 teaspoon salt, 1 pound sharp Cheddar or Monterey jack, 1/4 cup bread crumbs, 1 egg (evenly beaten), Sliced pimento, Minced parsley","directions":"In the top of a double boiler, saut","url":"https://recipe.bluelayer.org/recipe/4572/mexican-rarebit"},{"id":"4571","title":"Mexican BLT","ingredients":"Serves 6. 12 slices bacon (preferably peppered bacon, 12 slices sourdough bread, 6 leaves leaf lettuce, 1 tomato (sliced), 1 red onion (sliced), 3/4 pound sliced turkey breast, Guacamole, 2 little avocados (peeled and pitted), 1/4 onion (chopped), 1 tablespoon chopped cilantro, Juice of 1 lime, Salt and pepper to flavor. Picante Mayonnaise: 1 cup mayonnaise, 1/4 cup picante sauce","directions":"First prepare the guacamole by mashing the avocados and adding the remaining components and blending properly. Next prepare the Picante Mayonnaise by combining the mayonnaise and picante sauce. Fry the bacon until crisp and drain on paper towels. To make the sandwiches, spread the guacamole upon 6 slices of the bread and the picante mayonnaise upon the other 6 slices. Place layers of onion, lettuce, tomato, bacon, and turkey upon the slices of bread spread with guacamole and top with the other bread. Cut and serve.","url":"https://recipe.bluelayer.org/recipe/4571/mexican-blt"},{"id":"4568","title":"Mediterranean Grill","ingredients":"Makes 4 servings. 1/4 cup mayonnaise, 1/4 cup grated parmesan cheese, 8 (1/2-inch thick) slices Italian bread, 6 ounces Fontina cheese (thinly sliced into 8 slices), 1 medium tomato (thinly sliced), 4 large arugula leaves, 1/2 red onion (thinly sliced), 1/4 cup pesto, 3 tablespoons butter/margarine (melted)","directions":"In bowl, mixture mayo w/ parmesan; spread over one side of each bread lower, dividing evenly. Upon composed side of each of 4 bread slices, layer, in order, dividing evenly, half the Fontina, all the tomato, the arugula, onion, pesto, and remaining Fontina. Top with remaining bread, mayo side down. Brush top of each with half of the melted butter. In large skillet, grill sandwich buttered side down, over low heat. Brush tops with remaining butter; turn and cook until golden brown and cheese is melted.","url":"https://recipe.bluelayer.org/recipe/4568/mediterranean-grill"},{"id":"4567","title":"Meatless Reuben Sandwich","ingredients":"1 slice rye bread, Zucchini, 2 to 3 tablespoons sauerkraut, Onion, Green bell pepper, 1 slice light Cheddar or Swiss cheese","directions":"Drain sauerkraut properly, putting it in a cord strainer and then pressing with the back of a spoon to strain the liquid out. Cut zucchini into thin slices. Cut thin rings against the onion and green pepper. Toast the bread. Spoon drained sauerkraut onto toasted bread. Arrange 4 or 5 zucchini slices on top, then add a couple of onion and green pepper rings. Top with the cheese cut. Place in a preheated oven or under the broiler till the cheese melts.","url":"https://recipe.bluelayer.org/recipe/4567/meatless-reuben-sandwich"},{"id":"4566","title":"Meatball Subs","ingredients":"2 to 3 pounds ground beef, 1 can tomato paste, Italian seasonings (parsley, basil, rosemary, oregano), Salt, pepper and garlic, Bread crumbs, 1 egg, 3 to 5 cans tomato sauce or pizza sauce, Shredded mozzarella cheese, Italian rolls","directions":"In a heavy bowl, beat egg and add ground beef, seasonings, tomato paste and some bread crumbs. Combine together well. Add more seasonings and bread crumbs if demanded. Shape blend into chunk-size meatballs and house them in a heavy saucepan. Cook the meatballs gradually, turning continuously so they brown lightly. While the meatballs cook, pour the tomato sauce or pizza sauce into a crockpot or other tall pot. If you're taking tomato sauce, you'll need to add Italian seasonings and salt, pepper and garlic. Use plenty of sauce to cover the meatballs. Begin heating the sauce. Once the meatballs are done, place them in the sauce. Once the sauce is hot, serve on rolls with shredded mozzarella","url":"https://recipe.bluelayer.org/recipe/4566/meatball-subs"},{"id":"4563","title":"Luncheon Loaf","ingredients":"1 loaf (tender) Italian bread, 1 (8 cut) package \\True\\\" Swiss cheese","directions":"","url":"https://recipe.bluelayer.org/recipe/4563/luncheon-loaf"},{"id":"4560","title":"Lasagna Sandwiches","ingredients":"1/8 cup sour cream, 1 tablespoon chopped onion, 1/4 teaspoon oregano, 4 slices Italian or other white bread, 4 bacon strips (halved and cooked), 4 slices tomato, 2 (large) slices Mozzarella cheese, 2 tablespoons butter or margarine","directions":"Combine first 3 elements; spread upon 4 slices of bread. Top each with 4 bacon elements, 2 tomato slices, and a slice of cheese. Top with remaining bread. In a skillet over medium heat, soften 2 tablespoons butter. Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary. Makes 2 servings.","url":"https://recipe.bluelayer.org/recipe/4560/lasagna-sandwiches"},{"id":"4556","title":"Kentucky Hot Brown","ingredients":"2 tablespoons butter, 4 tablespoons flour, 2 cups milk, 1/2 teaspoon chicken bouillon, 1/2 cup shredded sharp Cheddar cheese, 4 slices bread (toasted), 6 ounces cooked turkey breast meat (thinly sliced), 6 ounces cooked ham (thinly sliced), 1 tomato (sliced), 4 slices bacon (cooked until crisp), 2 teaspoons Parmesan cheese, Paprika","directions":"Preheat oven to 300 degrees F. Melt butter in skillet. Stir in flour. Slowly add milk and bouillon; cook until thickened. Add cheese. Stir until cheese is melted; remove from heat. Put toast in flat baking dish. Put turkey and ham upon toast. Spoon cheese sauce over meat. Bake 10 minutes. Top with bacon and tomato slices; bake 5 minutes more. Sprinkle with Parmesan and paprika before serving. Serves 4.","url":"https://recipe.bluelayer.org/recipe/4556/kentucky-hot-brown"},{"id":"4554","title":"Kentucky Hot Brown Sandwiches","ingredients":"12 slices turkey breast, 12 slices bread, 12 slices bacon, 12 to 36 mushroom caps, 1 cup grated Parmesan cheese, 1 can cream of chicken soup, 1/3 cup light cream, 1 teaspoon lemon juice","directions":"Add cream, Parmesan cheese and lemon juice to cream of chicken soup and heat (do not boil). Wrap mushrooms in foil and heat in 350 degree F oven. Cook bacon until crisp and drain bacon upon bread slices and toast on one side. Place bread in heavy baking dishes and top with turkey slices, cheese sauce and salt and pepper to taste. Cover and warm in 350 degree F oven until turkey is somewhat brown. Remove and add bacon slices and other condiments if preferred. Serves 12.","url":"https://recipe.bluelayer.org/recipe/4554/kentucky-hot-brown-sandwiches"},{"id":"4550","title":"Italian Sausage and Peppers","ingredients":"8 Italian sausages, 4 green bell peppers (quartered (or a mix of yellow, green and red bell peppers)), 1 onion (sliced)","directions":"Put sausages with 1 cup of water in a frying pan over medium heat. Turn as they brown and water evaporates. Add onions and peppers. Stir, cover and cook for 10 minutes. Uncover and cook until the sausages and onions are brown. Serve in little French bread buns.","url":"https://recipe.bluelayer.org/recipe/4550/italian-sausage-and-peppers"},{"id":"4549","title":"Italian Grilled Cheese","ingredients":"4 slices Italian bread (1 inch thick), 4 slices mozzarella or provolone, 3 eggs, 1/2 cup milk, 3/4 teaspoon Italian seasoning, 1/2 teaspoon garlic salt, 2/3 cup Italian-seasoned bread crumbs","directions":"Cut a 3-inch pocket into each slice of bread; place a slice of cheese inside each pocket. In a bowl, beat eggs, milk, Italian seasoning and garlic salt; soak bread for 2 minutes on each side. Coat with bread crumbs. Cook on a greased hot griddle until golden brown on both sides.","url":"https://recipe.bluelayer.org/recipe/4549/italian-grilled-cheese"},{"id":"4547","title":"Island Franks","ingredients":"1 pound hot dogs, 1 cup drained crushed pineapple, 4 tablespoons yellow prepared mustard, White bread slices, Cayenne pepper (optional)","directions":"Warm hot dogs in an iron skillet, using a small amount of melted butter. Prepare sauce by combining pineapple with mustard. Place each hot dog upon a slice of bread and spoon the pineapple blend into the crack. Sprinkle with red pepper, if preferred. Wrap the bread over the hot dog and secure with wooden picks. Melt a little butter in a skillet and fry the bread-wrapped hot dogs until golden brown","url":"https://recipe.bluelayer.org/recipe/4547/island-franks"},{"id":"4543","title":"Hot Bandanas","ingredients":"1 (7 ounce) jar pitted Kalamata olives (drained and sliced), 1 1/2 cups diced peeled white onion, 1 pound ripe beefsteak tomatoes (chopped), 1/2 pound mozzarella cheese (diced (over 1 1/2 cups)), 1 cup grated Parmesan cheese, 2 cloves pressed garlic, 2 teaspoons salt, 1/4 teaspoon pepper, 2 teaspoons dried basil, 1/4 cup wine vinegar, 1/3 cup olive oil, 10 hard rolls, 3 tablespoons soft butter, 3 fresh basil leaves","directions":"Mix the olives, onion, tomatoes and cheeses in a heavy bowl. Set aside. Combine the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a sealed jar and shaking. Pour it over the ingredients in the bowl, and toss carefully. Set aside. Prepare each roll by chopping a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. Make sure you leave some bread on the bottom. The pulled-out bread can be kept to make bread crumbs later. Melt butter, add the fresh basil leaves and let the basil flavors to infuse into the butter. Brush some of the basil butter into the bottom of each roll. Place over 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not cooking immediately away, place in the fridge and remove over an hour before baking. Bake at 350 degrees F for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/4543/hot-bandanas"},{"id":"4541","title":"Horseshoe Sandwich","ingredients":"Frozen French fries, 2 egg yolks, 1/2 cup beer, 2 tablespoons butter, 3 cups grated sharp Cheddar or Colby cheese, 1 teaspoon Worcestershire sauce, 1/4 teaspoon dry mustard, 1/2 teaspoon salt, Dash of cayenne pepper, 2 slices bread, Cooked meat (ham, hamburger, corned beef, chicken, bacon, shrimp, turkey, etc.), Dash of paprika","directions":"Prepare frozen French fries according to package instructions. Meanwhile, prepare cheese sauce by first beating egg yolks and beer together. Melt butter and cheese together over boiling water, stirring in one direction only with wood spoon. Add Worcestershire sauce, dry mustard, salt and cayenne pepper. Stirring regularly, add beer/egg mixture to cheese mix a little at a time. Keep mixture warm as you stir, though don't let it bubble. Meanwhile, toast bread. Meanwhile, preheat platter. Place toast upon platter. Place meat atop toast. Cover meat with cheese sauce. Circle platter with French fries. Add dash of paprika. Produces 1 serving. Suggestion: Frequent stirring and top-quality cheese will produce a smooth mixture","url":"https://recipe.bluelayer.org/recipe/4541/horseshoe-sandwich"},{"id":"4540","title":"Hoisin Garlic Burgers","ingredients":"1 pound lean burger, 1/4 cup bread crumbs, 1/4 cup chopped green onion, 3 tablespoons chopped coriander, 2 tablespoons hoisin sauce, 2 teaspoons minced garlic, 1 teaspoon minced ginger root, 1 egg, 2 tablespoons water, 2 tablespoons hoisin sauce, 1 teaspoon sesame oil","directions":"In a bowl mix beef, bread crumbs, green onions, coriander, hoisin sauce, garlic, ginger and egg; mix well. Makes 5 burgers. In a small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over top of burgers. Place on greased grill and barbecue, or place on rack on baking sheet and bake for 15 minutes. Turn patties once, and brush with remaining sauce.","url":"https://recipe.bluelayer.org/recipe/4540/hoisin-garlic-burgers"},{"id":"4534","title":"Hanky Panky","ingredients":"1 1/2 pounds lean ground beef, 1 (12 ounce) pack sausage, 1 teaspoon Worcestershire sauce, 8 ounces Velveeta cheese","directions":"Place ground beef and sausage in a high skillet. Cook over medium high heat until lightly brown. Drain the meat and mix in Worcestershire sauce. Spread cheese over meat, letting it soften. Serve hot upon slices of bread.","url":"https://recipe.bluelayer.org/recipe/4534/hanky-panky"},{"id":"4533","title":"Hamburger Salad Sandwiches","ingredients":"1/4 pound hamburger, 1 tablespoon chopped onion, 1 cup shredded lettuce, 1/2 cup shredded cheese, 1 large dill pickle (chopped), 1/2 cup mayonnaise, 1 hardboiled egg (chopped (optional)), 1 teaspoon salt, 1/4 teaspoon pepper","directions":"Brown hamburger with salt and pepper. Drain and cool a little. Add all other elements and stir well. Use for monthly bread sandwiches or as a pita filling.","url":"https://recipe.bluelayer.org/recipe/4533/hamburger-salad-sandwiches"},{"id":"4532","title":"Gyros","ingredients":"1 pound ground beef or lamb, 2 tablespoons water, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano leaves, 1/4 teaspoon pepper, 2 cloves garlic (beaten), 1 small onion (chopped), 2 tablespoons vegetable oil, 4 (6-inch diameter) pita breads, 2 cups shredded lettuce, 1/2 cup plain yogurt, 1 tablespoon snipped fresh mint leaves or 1 teaspoon dried mint leaves, 1 teaspoon granulated sugar, 1 small cucumber (seeded and chopped), 1 medium tomato (chopped)","directions":"Combine beef or lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Form into 4 thin patties. Cook patties in oil over medium heat, turning continually, until done, over 10 to 12 minutes. Break each pita bread halfway over top with a sharp knife. Separate to form pocket. Place patty inside each pocket; top with lettuce. Blend yogurt, snipped mint and sugar; stir in cucumber. Spoon onto lettuce; top with tomato.","url":"https://recipe.bluelayer.org/recipe/4532/gyros"},{"id":"4524","title":"Grilled Rachel","ingredients":"12 massive slices dark rye bread, Mayonnaise or salad dressing, 2 pounds cooked turkey breast (thinly sliced), 1 (16 ounce) can sauerkraut (well drained), 12 slices Swiss cheese, Butter or margarine (softened)","directions":"For each sandwich, use 2 slices bread, one-sixth of the turkey slices, one-third cup sauerkraut and 2 slices cheese. Gather sandwiches by spreading one side of each bread slice with mayonnaise. On 6 bread slices, layer turkey, sauerkraut and cheese. Cover with remaining bread slices, mayonnaise side down. Spread final bread slice lightly with softened butter; place buttered side down in skillet. Butter other bread cut. Cover; grill slowly on each side. Makes 6 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4524/grilled-rachel"},{"id":"4522","title":"Grilled Peanut Butter and Bananas","ingredients":"Peanut butter, 4 English muffins (cut in half), 2 medium bananas, Butter or margarine (softened)","directions":"Spread peanut butter above one side of 4 slices bread; cut bananas and arrange upon top. Top with remaining bread. Spread final slices with butter or margarine. Place sandwiches, margarine sides down, in skillet. Spread top slices with margarine. Cook uncovered over medium heat until bottoms are golden brown, over 4 minutes; turn. Cook until bottoms are golden brown and peanut butter is melted, 2 to 3 minutes longer.","url":"https://recipe.bluelayer.org/recipe/4522/grilled-peanut-butter-and-bananas"},{"id":"4520","title":"Grilled Ham and Brie Sandwiches","ingredients":"12 slices pumpernickel bread, Creole mustard, 1 pound thinly sliced smoked ham (Virginia ham from the deli is good), 1 pound thinly sliced Brie cheese, 1/2 cup butter (room temperature) (or use the stuff in the plastic tub)","directions":"Butter one side of each slice of bread. Turn 6 of them butter down side upon the counter. Spread with mustard then layer with ham and Brie. Spread other 6 slices with mustard, upon unbuttered side you know. Put mustard side down upon other things. Heat pan or griddle to medium warm and grill sandwiches. Once brown to your likin', turn them over and grill again. Eat.","url":"https://recipe.bluelayer.org/recipe/4520/grilled-ham-and-brie-sandwiches"},{"id":"4519","title":"Garlic Bread with Philly Steak","ingredients":"1 loaf French bread, 1 1/2 fat thin strips round steak, 1 heavy bell pepper, 1 1/2 pounds mushrooms, 1 large red onion, 4 cloves garlic (minced), 1 teaspoon sage, Salt and pepper to taste. Garlic Bread: 1/2 pound butter, 1/8 cup olive oil, Garlic powder, Paprika, Pepper, Grated cheese to taste, Sprinkle of Italian seasoning","directions":"Slice meat into 3 x 1/2-inch strips. Cut the bell pepper the same direction. Slice mushrooms into slices. Cut onion thinly and mince garlic finely. Pan brown the meat at medium high for over 10 minutes. Add remaining elements. Low heat and saut","url":"https://recipe.bluelayer.org/recipe/4519/garlic-bread-with-philly-steak"},{"id":"4517","title":"Fried Peanut Butter and Jelly Sandwiches","ingredients":"2 eggs (slightly crushed), 1/2 teaspoon salt, 1/2 cup milk, 12 slices bread, 1/2 cup smooth peanut butter, 1/4 cup shortening, Jelly","directions":"Mix eggs, salt and milk. Spread 6 slices of bread with peanut butter. Top with remaining slices of bread and cut in half diagonally. Dip sandwiches in egg mix and fry on preheated, well-greased griddle until golden brown on both sides. Serve hot with jelly.","url":"https://recipe.bluelayer.org/recipe/4517/fried-peanut-butter-and-jelly-sandwiches"},{"id":"4516","title":"Fried Green Tomato Sandwiches","ingredients":"1 (8 ounce) package sliced bacon, 1 large egg white, 1/4 teaspoon salt, 1/2 cup cornmeal, 1/2 teaspoon coarsely ground black pepper, 1 pound green tomatoes (3 medium) (cut in 1/2-inch slices), 1/4 cup low-fat mayonnaise dressing, 1/4 cup low-fat plain yogurt, 2 tablespoons chopped fresh chives, 4 green-leaf lettuce leaves, 8 slices firm whole-grain or white bread (toasted)","directions":"Cook bacon. Drain on paper towels. Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4 teaspoon pepper. Dip tomato slices in egg-whites to coat evenly sides, then dip in cornmeal to coat evenly sides thoroughly. Place upon waxed paper. In bacon drippings in skillet, cook tomato, a couple at a time, over medium-high heat until golden brown and heated throughout, about 3 minutes. Drain. In low bowl, mix mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread upon toast. Arrange lettuce, tomatoes, and bacon between toast slices.","url":"https://recipe.bluelayer.org/recipe/4516/fried-green-tomato-sandwiches"},{"id":"4514","title":"French Onion Sandwiches","ingredients":"2 tablespoons butter or margarine, 4 (4 ounce) beef dice steaks, 1 medium onion (sliced and divided into rings), 1 cup beef broth, 1 tablespoon cornstarch, 2 teaspoons Worcestershire sauce, 1/8 teaspoon garlic powder, Dash of pepper, 4 (1-inch) slices French bread (toasted), 2 (1-ounce) slices Swiss cheese (halved)","directions":"In a large skillet melt butter. Add steaks and cook over medium-high heat for 2 to 3 minutes on each side or until done. Remove to skillet, reserving drippings. Cook onion in drippings till tender. Merge broth, cornstarch, Worcestershire sauce, garlic powder and pepper. Add to skillet. Cook and stir until bubbly. Cook and stir 2 minutes more. Place steaks on bread. Top with cheese and onion mix.","url":"https://recipe.bluelayer.org/recipe/4514/french-onion-sandwiches"},{"id":"4513","title":"French Dip Sandwiches","ingredients":"1 large loaf French bread, 1/2 pound cooked roast beef (to deli or leftovers), 1 pack roast beef au jus gravy, 4 tablespoons butter, 1 teaspoon garlic powder","directions":"Cut French bread in half lengthwise. Spread with butter and sprinkle with garlic. Wrap in foil and warm in oven till hot. Mix gravy as directed upon pack and heat beef in juice. Drain beef to gravy and put upon bottom of hot bread. Put top on sandwich and cut. Put gravy into low bowls (one for each person). Dip sandwich into gravy to eat. Serve with French fries and a salad.","url":"https://recipe.bluelayer.org/recipe/4513/french-dip-sandwiches"},{"id":"4511","title":"French Dip Sandwich","ingredients":"1 can Franco-American Au Jus Gravy, 4 servings thinly sliced cooked roast beef, 4 servings French bread or long hard rolls (cut in half lengthwise)","directions":"In 10-inch skillet, add gravy and beef. Over low heat, heat through, stirring occasionally. To make sandwiches, prepare beef upon bread. Serve each sandwich with small bowl of gravy for dipping.","url":"https://recipe.bluelayer.org/recipe/4511/french-dip-sandwich"},{"id":"4509","title":"Fluffernutter","ingredients":"Marshmallow Fluff, Peanut butter (smooth or crunchy), 2 slices bread","directions":"Spread peanut butter onto one slice of bread. Cover with Marshmallow Fluff. Top with second slice of bread and enjoy!","url":"https://recipe.bluelayer.org/recipe/4509/fluffernutter"},{"id":"4507","title":"Elvis Presley's Fried Peanut Butter and Banana Sandwich","ingredients":"1 slice ripe banana, 2 slices white bread, 3 tablespoons peanut butter, 2 tablespoons butter","directions":"In a tiny bowl, mash the banana with the back of a spoon. Toast the bread evenly. Spread the peanut butter upon one piece of toast and the mashed banana upon the other. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.","url":"https://recipe.bluelayer.org/recipe/4507/elvis-presleys-fried-peanut-butter-and-banana-sandwich"},{"id":"4506","title":"Egg Salad","ingredients":"8 (10-minute) hard boiled eggs (11 minutes out of fridge), 1/2 cup red cute onions (diced), 3 garlic cloves (minced finely), 1 1/2 teaspoons kosher course salt, 1 teaspoon fresh ground black pepper, 1 cup mayonnaise, 1/4 cup fresh basil (cut into strips)","directions":"After boiling eggs, chill in ice water for 15 minutes. Peel off the shells. Mix all elements together. Serve upon bread or toast.","url":"https://recipe.bluelayer.org/recipe/4506/egg-salad"},{"id":"4500","title":"Dill-icious Turkey Sandwich","ingredients":"1 1/2 tablespoons nonfat mayonnaise, 2 teaspoons bottled capers (drained), 2 sprigs chopped fresh dill or 1/2 teaspoon dried dill, 1/4 teaspoon freshly ground black pepper, 2 pieces pumpernickel bread, 2 slices fat free smoked turkey breast, 3 thin slices cucumber, 1 thin slice red onion","directions":"Mix mayonnaise, capers, dill and pepper, blending properly. Spread mix lightly over bread. Layer with turkey, cucumber and red onion. Makes 1 sandwich.","url":"https://recipe.bluelayer.org/recipe/4500/dill-icious-turkey-sandwich"},{"id":"4498","title":"Deviled Hamburgers","ingredients":"1 pound ground chuck, 1 teaspoon salt, 1/4 teaspoon pepper, 3 tablespoons catsup, 1 teaspoon Worcestershire sauce, 1 tablespoon minced onion, 1 teaspoon mustard, 1 teaspoon horseradish, 1/4 cup dry bread crumbs, 1 clove garlic (minced)","directions":"Merge all elements and form into 4 patties. Grill, fry, or broil as ordinary and enjoy.","url":"https://recipe.bluelayer.org/recipe/4498/deviled-hamburgers"},{"id":"4495","title":"Curried Shrimp Toast","ingredients":"12 slices firm white sandwich bread, 1/2 cup smooth butter, 1 teaspoon curry powder, 1/2 pound sharp Cheddar cheese (coarsely grated), 12 to 16 ounces cooked shrimp","directions":"Remove crusts and toast bread on one side only. Add butter and curry and spread upon untoasted side of bread. Cut each into 4 squares and place upon cookie sheet. Place one shrimp upon each square. Evenly sprinkle and press in the cheese. Toast carefully at 375 degrees F until cheese is melted (over 10 minutes). Serve hot","url":"https://recipe.bluelayer.org/recipe/4495/curried-shrimp-toast"},{"id":"4493","title":"Cuban Sandwich","ingredients":"Leftover Roast Pork a la Criolla, Cuban or submarine roll, Prepared mustard, Swiss cheese, Deli ham, Sliced dill or bread and butter pickles, Butter","directions":"Split a Cuban or a submarine roll in half lengthwise; spread each roll half with prepared mustard and layer sandwich with one ounce each thinly sliced roast pork, Swiss cheese and deli ham; add sliced dill or bread and butter pickles and close sandwich. Lightly butter outside surface of roll and grill on a hot griddle or in a 400 degrees F oven until lightly toasted and cheese is melted. Note: This sandwich is a favorite in Miami, Florida, as it was originally created by the Hispanic community there. Because it is eaten in the wee hours, after an evening of dancing and music, the Cuban Sandwich is sometimes called \\Media Noche\\\" (midnight)","url":"https://recipe.bluelayer.org/recipe/4493/cuban-sandwich"},{"id":"4488","title":"Creole Bean Burger","ingredients":"1 (15 ounce) can red kidney beans (drained, rinsed and mashed), 1 onion (chopped), 1 egg, 1 tablespoon catsup, 1 teaspoon mustard, 2 teaspoons Worcestershire sauce, 1/4 teaspoon ground cumin, 3 tablespoons flavored bread crumbs, 1 tablespoon oil, 4 hamburger buns, Lettuce, Thousand Island dressing","directions":"Combine beans, onion, egg, catsup, mustard, Worcestershire sauce, cumin and bread crumbs. Form into 4 patties. Cook in oil in nonstick skillet for 3 minutes per side over medium-small heat. Serve on buns with lettuce and Thousand Island dressing.","url":"https://recipe.bluelayer.org/recipe/4488/creole-bean-burger"},{"id":"4484","title":"Creamed Chicken upon Toast","ingredients":"1 package grilled chicken breast strips (Louis Loaded), 1 (10 3/4 ounce) can condensed cream of mushroom soup, 1 1/2 cups broccoli florets (cooked drained), 1/2 cup milk, 1/2 cup shredded Swiss cheese, 1 teaspoon Worcestershire sauce, 8 slices bread (toasted slice diagonally in half)","directions":"Saut","url":"https://recipe.bluelayer.org/recipe/4484/creamed-chicken-upon-toast"},{"id":"4482","title":"Crab Tomato Sandwiches","ingredients":"3 ounces cream cheese (softened), 1/2 cup shredded crabmeat, 1 teaspoon lemon juice, 1 egg (lightly beaten), 3 tablespoons mayonnaise, 2 tablespoons minced parsley, 2 tablespoons grated Parmesan cheese, Dash of cayenne pepper, 6 slices sandwich bread (crusts removed), 2 large tomatoes (ripe yet firm)","directions":"Preheat oven to broil. Combine cream cheese, crab meat, lemon juice, egg, parsley, Parmesan cheese and cayenne pepper; mix thoroughly. Toast one side of the bread slices. Cut tomatoes into thick slices and place upon untoasted side of bread slices. Spread with the topping mixture and broil about 5 inches from heat until puffed and browned","url":"https://recipe.bluelayer.org/recipe/4482/crab-tomato-sandwiches"},{"id":"4480","title":"Crab Melt Sandwiches","ingredients":"1 pound fresh lump crab meat (picked over), 2 tablespoons fresh lime juice (or to taste), 1/2 cup mayonnaise, 2 teaspoons coarse-grained mustard, 4 (1-inch thick) slices Italian bread (with crust removed), 4 teaspoons freshly grated Parmesan, Unsalted butter (softened, if preferred)","directions":"Preheat broiler. Put crab meat in a bowl and add 1 tablespoon lime juice and toss to blend. In a small bowl, whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mix with salt and pepper and chill, covered, for 30 minutes. Lightly toast bread. Lightly butter toast. Spoon fourth crab mixture into 1/2 cup measure. Holding toast on top of mixture in measure, invert crab onto the toast an set upon an ungreased baking sheet. Repeat process with remaining crab mix and toast and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat till cheese is melted and golden, 1 to 2 minutes. Serves 4.","url":"https://recipe.bluelayer.org/recipe/4480/crab-melt-sandwiches"},{"id":"4477","title":"Cowpoke Sandwich","ingredients":"1 large onion (sliced thick), Cilantro and Mexican oregano (dried, crumbled), Salt and pepper, Bread slices (buttered), Vinegar and water (in equal measures), Cayenne pepper (to taste)","directions":"Place onion slices in a bowl. Coat with spices, then cover with water and vinegar mixture. Refrigerate for 8 to 10 hrs. Drain onion slices, season with salt, pepper and cayenne. Place between 2 slices of buttered bread.","url":"https://recipe.bluelayer.org/recipe/4477/cowpoke-sandwich"},{"id":"4473","title":"Corned Beef Sandwich Spread","ingredients":"1 (12 ounce) can corned beef, 1/2 cup celery, 1 tablespoon grated onion, Dash of salt, Dash of pepper, 2 tablespoons relish, 1 tablespoon horseradish, 2 tablespoons mayonnaise","directions":"Mix all ingredients together. Serve on bread.","url":"https://recipe.bluelayer.org/recipe/4473/corned-beef-sandwich-spread"},{"id":"4465","title":"Chile Rellenos Sandwiches","ingredients":"1 (4 ounce) can chopped green chiles (drained), 6 slices bread, 3 slices Monterey jack cheese, 2 eggs, 1 cup milk, 2 to 4 tablespoons butter or margarine, Salsa (optional)","directions":"Mash chiles with a fork; spread upon three slices of bread. Top with cheese and remaining bread. In a shallow bowl, beat eggs and milk; dip the sandwiches. Melt 2 tablespoons of butter in a large skillet. Cook sandwiches till golden brown on both sides and cheese is melted, adding extra butter if necessary. Serve with salsa if favored. Yields 3 servings.","url":"https://recipe.bluelayer.org/recipe/4465/chile-rellenos-sandwiches"},{"id":"4464","title":"Chicken Taco Pita Pockets","ingredients":"1 small avocado (thinly sliced), 1 1/2 teaspoons lemon juice, 1/4 teaspoon salt, 2 cups finely cut-up cooked chicken, 1 (4 ounce) can chopped green chiles (drained), 1 small onion (sliced and divided into rings), 1 tablespoon vegetable oil, 1/2 teaspoon salt, 8 pita breads (over 3 1/2 inches in diameter), 2 cups shredded Monterey jack cheese (8 ounces), 1 cup shredded lettuce, 1/2 cup sour cream, 1/2 cup taco sauce","directions":"Sprinkle avocado slices with lemon juice and 1/4 teaspoon salt. Combine chicken, chiles, onion, oil and 1/2 teaspoon salt in 1-quart microwavable casserole. Cover tightly and microwave on High for 4 to 5 minutes, stirring after 2 minutes till chicken is warm. Crack each pita midway over top with knife. Separate to form pocket. Spoon about 1/4 cup of the chicken mixture into each pita. Top with cheese, lettuce and avocado. Serve with sour cream and taco sauce. Makes 8 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4464/chicken-taco-pita-pockets"},{"id":"4463","title":"Chicken Salad Sandwich with Lemon-Herb Dressing","ingredients":"1/4 cup mayonnaise, 1/4 cup plain yogurt, 1 tablespoon chopped fresh dill, 1/2 teaspoon grated lemon zest, 2 teaspoons lemon juice, 1/4 teaspoon salt (or to taste), 2 cooked whole boneless skinless chicken breasts (cut into 1/4-inch cube), 4 lettuce leaves (optional), 8 slices multigrain bread","directions":"Combine mayonnaise, yogurt, dill, lemon zest, lemon juice and salt in a medium-size bowl. Add chicken elements. Toss with dressing. Arrange lettuce leaves on 4 slices of bread. Divide chicken salad between 4 slices. Top with remaining bread; cut each sandwich into 4 pieces. Makes 16 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4463/chicken-salad-sandwich-with-lemon-herb-dressing"},{"id":"4459","title":"Chicago-Style Italian Beef Sandwiches","ingredients":"1 (5 to 7 pound) rump roast, 2 cups boiling water, 2 beef flavor bouillon cubes, 1 teaspoon dried marjoram, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon hot pepper sauce (more or less, depending on taste), Salt and pepper to taste, 2 tablespoons Worcestershire sauce, 6 garlic cloves (peeled and mashed), 1/2 cup chopped green bell pepper, 2 or more loaves Italian or Vienna bread, French or any hard crusty bread (sliced down the middle, lengthwise but not all the way through to the other side, then cut into serving size pieces)","directions":"Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325 degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and cut very thin. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube per cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the thinly sliced beef and cover. Marinate in gravy in fridge overnight. The next day, heat thoroughly, and serve very hot on the French bread, along with a crisp green salad. Produces 8 to 10 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4459/chicago-style-italian-beef-sandwiches"},{"id":"4454","title":"Cheesteak Po'Boy","ingredients":"6 super-slim slices beef, 2 teaspoons oil, Salt and pepper, French loaf (split), 3 slices mozzarella cheese, 1 cup Very thinly-sliced onions","directions":"Preheat oven to 350 degrees F. In a very hot skillet sear beef in 1 teaspoon of oil, about 30 seconds per side, or until only browned. Season with salt and black pepper. Stuff meat into open bread loaf. Top with cheese and bake till bread is a bit crispy and cheese is melted. Meanwhile, warm remaining oil in the same skillet and saut","url":"https://recipe.bluelayer.org/recipe/4454/cheesteak-poboy"},{"id":"4453","title":"Cheesesteak Pockets","ingredients":"1 tablespoon vegetable oil, 1 medium onion (sliced), 1 (14 ounce) pack frozen beef or chicken sandwich steaks (divided into 8 pieces), 1 can Campbell's Cheddar Cheese Soup, 1 (4 1/2 ounce) jar sliced mushrooms (drained), 4 (6-inch) pita breads (cut in half, forming 2 pockets)","directions":"Heat oil in skillet. Add onion and cook till tender. Add sandwich steaks and cook until browned. Pour off fat. Add soup and mushrooms and heat throughout. Spoon meat mixture into pita pockets. Serves 4.","url":"https://recipe.bluelayer.org/recipe/4453/cheesesteak-pockets"},{"id":"4452","title":"Cheese Sandwiches","ingredients":"1 jar Old English cheese spread, 1/2 cup (1 stick) margarine, 1 clove garlic (beaten), Bread","directions":"Combine well. Cut crusts to bread. Cut into halves or fourths. Cover top and sides with cheese spread. Bake 15 minutes at 350 degrees F. These freeze very well.","url":"https://recipe.bluelayer.org/recipe/4452/cheese-sandwiches"},{"id":"4446","title":"Camel Hump","ingredients":"4 pita breads, Sliced cooked ham, Sliced salami, 2 tomatoes (sliced), 2 tablespoons feta cheese (crumbled), 1 tablespoon chopped ripe olives, Lettuce. Dressing: 1/4 cup Paul Masson Ros","directions":"","url":"https://recipe.bluelayer.org/recipe/4446/camel-hump"},{"id":"4445","title":"California Club Sandwich","ingredients":"4 slices baked turkey breast, 1 fresh tomato (sliced), 4 slices crisp bacon, 1/2 fresh avocado (sliced), Alfalfa sprouts, 3 slices whole wheat bread, Wonder Whip","directions":"Toast bread; spread 2 bread slices with Wonder Whip. On one slice, arrange tomato slices and bacon. Add another slice of bread. Arrange avocado and alfalfa sprouts on bread. Add plain toasted slice of bread to final. Serve immediately.","url":"https://recipe.bluelayer.org/recipe/4445/california-club-sandwich"},{"id":"4444","title":"California Chicken Cobb Sandwich","ingredients":"2 small loaves French bread, 3 skinless boneless chicken breast (grilled), 12 pieces bacon (fried crisp), 1 avocado (peeled and seeded), 12 little crisp lettuce leaves. Dressing: 4 ounces cream cheese (softened), 6 tablespoons mayonnaise, 4 ounces gorgonzola or blue cheese (softened)","directions":"Blend components until merged properly. To make sandwiches: Cut the bread into 24 thin slices; toast the bread evenly on both sides. Spread the inside of each piece of bread with sandwich dressing. Cut the grilled chicken breast into diagonal sections to fit the tiny bread rounds. Top 12 pieces of bread and dressing with chicken, bacon sections, avocado slices and lettuce. Top with remaining bread that has been spread with dressing. Serve at once or cover with fresh, dry lettuce leaves to keep wet.","url":"https://recipe.bluelayer.org/recipe/4444/california-chicken-cobb-sandwich"},{"id":"4436","title":"Black Forest Beef Sandwiches","ingredients":"3/4 cup applesauce, 2 to 3 teaspoons prepared horseradish, 2 tablespoons sliced green onions, 1 pound flank steak, 2 tablespoons butter or margarine, 1/4 teaspoon salt, 1/8 teaspoon pepper, 4 slices lightly buttered rye bread (toasted), 1 cup shredded lettuce, Sliced red onions, Watercress","directions":"In bowl mix applesauce, horseradish and sliced green onions; set aside. Cut steak diagonally across the grain, 1/8-inch thick.* In large skillet heat 1 tablespoon of the butter to hot. Add half the beef and sprinkle with half the salt and pepper. Throw over high heat until lightly browned. Remove and repeat with remaining butter, steak, salt and pepper. For each serving: place a slice of toast upon plate; top with 1/4 cup of the lettuce and 1/4 of the beef slices. Serve the applesauce mixture on the side. Garnish with red onion rings and watercress. *Partially freeze flank steak to make cutting easier. Makes 4 servings.","url":"https://recipe.bluelayer.org/recipe/4436/black-forest-beef-sandwiches"},{"id":"4431","title":"Beef Burgers","ingredients":"1 pound ground beef, 3 teaspoons catsup, 2 teaspoons mustard, 1 small onion (chopped), 1 teaspoon salt, 1/2 cup bread (broken into little pieces), 1/4 cup milk, 1 1/2 teaspoons Worcestershire sauce","directions":"Blend all ingredients together. Broil in oven, or grill.","url":"https://recipe.bluelayer.org/recipe/4431/beef-burgers"},{"id":"4429","title":"Barbecued Turkey upon Focaccia","ingredients":"4 pieces focaccia or thick-sliced, place-style rosemary bread, 1/2 ripe avocado (mashed), 1 teaspoon fresh lemon juice, 1/4 teaspoon prepared horseradish, 8 slices barbecued turkey breast, 4 slices canned pineapple (drained), 4 teaspoons honey mustard, 1/4 cup shredded Swiss cheese","directions":"Lightly toast bread. In small bowl combine avocado, lemon juice and horseradish. Divide into 4 quantities and spread upon bread. Top each sandwich with 2 slices of turkey and a pineapple slice. Spread 1 teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under broiler, cooking till cheese is melted and lightly browned. Serve hot.","url":"https://recipe.bluelayer.org/recipe/4429/barbecued-turkey-upon-focaccia"},{"id":"4426","title":"Barbecued Pork and Beef Sandwiches","ingredients":"1 1/2 pounds lean stew beef, 1 1/2 pounds lean pork cubes, 1 cup finely chopped onion, 2 cups finely chopped green bell pepper, 1 (6 ounce) can tomato paste, 1/2 cup brown sugar, 1/4 cup cider vinegar, 1 tablespoon chili powder, 1 teaspoon salt, 2 teaspoon Worcestershire sauce, 1 teaspoon dry mustard","directions":"In a crockpot, mix the following: beef, pork, onion, and green pepper. Add the following ingredients: tomato paste, brown sugar, cider vinegar, chili powder, salt, Worcestershire sauce, and dry mustard. Mix all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper mixture. Cover and cook on High for 8 hrs. Stir to shred meat before serving upon buttered rolls or pita bread. Note: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very heavy Dutch oven with a tight-fitting lid. This may also be served over rice instead of using rolls. Leftovers freeze great.","url":"https://recipe.bluelayer.org/recipe/4426/barbecued-pork-and-beef-sandwiches"},{"id":"4420","title":"Baked Crabmeat Sandwich","ingredients":"12 slices thin bread (trimmed and buttered), 1 cup (7 1/2 ounces) crabmeat, 4 eggs (crushed), 1/2 teaspoon salt, 1/2 pound cheese (grated), 3 cups milk, 1/2 teaspoon curry powder","directions":"Place 6 slices bread, butter side up, in casserole. Spread crabmeat over; add 6 more slices bread, butter side up. Sprinkle with grated cheese. Combine eggs, seasonings and milk together and pour carefully over bread. Cover and place in fridge several hours or overnight. Bake 45 minutes at 325 degrees F. Serves 8 to 10.","url":"https://recipe.bluelayer.org/recipe/4420/baked-crabmeat-sandwich"},{"id":"4419","title":"Baked Cheese Sandwiches","ingredients":"12 slices bread, 6 slices American cheese, Butter, 4 eggs, 1 1/2 cups milk","directions":"Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F. Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed","url":"https://recipe.bluelayer.org/recipe/4419/baked-cheese-sandwiches"},{"id":"4416","title":"Avocado Monte Cristo","ingredients":"3/4 cup garlic mayonnaise (aioli), 24 slices firm white sandwich bread, 6 California avocados (3 pound), 48 (1 ounce) slices sliced roasted chicken or turkey (3 pound), 24 (1 ounce) slices sliced Jalapeno Jack cheese, 16 eggs (crushed), 1 teaspoon salt, Unsalted butter (as required), 3 cups fresh fruit salsa of choice, 12 fresh cilantro sprigs","directions":"Spread 1/2 tablespoon garlic mayonnaise upon one side of each slice of bread. Cover 12 slices of bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Beat together egg, milk, and salt; set aside. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side. Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig. Serves 12","url":"https://recipe.bluelayer.org/recipe/4416/avocado-monte-cristo"},{"id":"4415","title":"Avocado Chicken Melt","ingredients":"4 boneless skinless chicken breast halves, 1/2 cup cornmeal, 1 teaspoon garlic salt, 2 tablespoons vegetable oil, 1/2 firm ripe avocado (peeled and sliced thin, separated), 1 cup shredded Monterey jack cheese, 4 wheat bread slices (toasted), 1/2 cup plain yogurt, 1/4 cup chopped sweet red bell pepper","directions":"Rinse chicken with cold water and pat dry with paper towels. Place between 2 sheets of plastic wrap and pound to flatten to 1/4-inch thickness. In resealable plastic bag, mix cornmeal and garlic salt. Add chicken; seal bag and toss to coat well. In large nonstick frying pan, heat oil. Cook chicken in warm oil for 2 minutes per side or until lightly browned. Remove chicken from pan and place in shallow baking pan. Place half of avocado slices above chicken and sprinkle lightly with shredded cheese. Bake at 350 degrees F for 15 minutes or until chicken is done and cheese is melted. Place each chicken breast upon a slice of toast. Top with remaining avocado slices. In minor bowl, mix yogurt and pepper; serve with chicken. Yields 4 servings.","url":"https://recipe.bluelayer.org/recipe/4415/avocado-chicken-melt"},{"id":"4414","title":"Avocado Bacon Sandwiches","ingredients":"1/4 pound bacon slices (chopped), 1 ripe avocado, 1/2 teaspoon lemon juice, Salt and pepper (to taste), 3 tablespoons butter (softened), 4 large slices whole wheat bread, Lemon twist and parsley sprig (for garnish)","directions":"Fry bacon until crisp. Drain on paper towels. Peel avocado, taking care not to remove vivid green flesh just within the skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper. Butter 2 slices of bread. Spread avocado mixture upon buttered sides of 2 bread slices. Scatter bacon over avocado. Top with remaining bread slices, buttered sides down, and push together. Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange upon a serving plate, garnished with a lemon twist and parsley sprig.","url":"https://recipe.bluelayer.org/recipe/4414/avocado-bacon-sandwiches"},{"id":"4412","title":"Asian Turkey Burgers","ingredients":"1 pound ground turkey, 1 1/3 cups canned French fried onions (separated), 1 egg, 1/2 cup finely chopped water chestnuts, 1/4 cup dry breadcrumbs, 3 tablespoons teriyaki sauce, 1 tablespoon Frank's RedHot sauce, 2 teaspoons grated fresh ginger, 4 sandwich buns, Shredded lettuce","directions":"Mix turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce, hot sauce and ginger. Form into 4 patties. Broil over 6 inches from heat or grill over medium heat 10 minutes or until no longer pink in centre, turning once. Serve on buns, crowned with remaining 1/3 cup French fried onions and lettuce. Makes 4 burgers","url":"https://recipe.bluelayer.org/recipe/4412/asian-turkey-burgers"},{"id":"4411","title":"Alaska Salmon Salad Sandwich","ingredients":"15 1/2 ounces canned Alaska salmon, 1/3 cup plain nonfat yogurt, 1/3 cup chopped green onions, 1/3 cup chopped celery, 1 tablespoon lemon juice, Black pepper (to taste), 12 slices bread","directions":"Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture upon half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters. Makes 6 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4411/alaska-salmon-salad-sandwich"},{"id":"4410","title":"Acapulco Fishburgers","ingredients":"1 pound fish fillets, 1 medium green bell pepper (chopped), 3 medium onions (chopped), 2 cups soft bread crumbs, 3/4 teaspoon salt, 1/4 teaspoon pepper, 3 tablespoons shortening","directions":"Bone fish; put all through food chopper or chop finely with knife. Mix with green pepper, onions, bread crumbs, salt and pepper; combine well. Form into 8 patties about 4 inches in diameter. Brown on each side in shortening in skillet over medium heat for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/4410/acapulco-fishburgers"},{"id":"4409","title":"ABC Sandwich","ingredients":"1 cup mayonnaise, 1/2 cup minced scallions, 2 tablespoons brandy, 1/4 teaspoon coarsely-ground black pepper, 18 slices toasted whole-wheat bread, Leaf lettuce, 12 ounces crabmeat (picked over for shells), Tomato slices, 12 slices slab bacon (cooked crisp and drained), 2 avocados (sliced)","directions":"In a small bowl, blend the mayonnaise, scallion, and brandy, mixing thoroughly. For each sandwich, spread 3 sections of bread with some of the mayonnaise mixture. Layer the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Layer the second slice of bread, and top with 4 half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Top with the third slice of bread, secure with wooden picks if desired, and cut in half.","url":"https://recipe.bluelayer.org/recipe/4409/abc-sandwich"},{"id":"4393","title":"Pita Bread Sandwich","ingredients":"Pita bread (cut in half), Guacamole, Sunflower-Almond Spread, or Chickpea Veggie Dip, romaine or spinach, grated carrots, chopped tomato, cucumber, scallions, broccoli, cauliflower, and sprouts, Veggie Shredds","directions":"Cut pita in half and spread with your choice of dip. Line with greens and vegetables. Fill with grated carrots, chopped tomato, cucumber, scallions, broccoli, cauliflower, and sprouts. Top with Veggie Shredds.","url":"https://recipe.bluelayer.org/recipe/4393/pita-bread-sandwich"},{"id":"4389","title":"Zachary's Cornbread","ingredients":"1/8 cup oil, 1 cup yellow cornmeal, 1 cup whole wheat flour, 1/4 cup honey, 1 tbsp baking powder, 1/2 to 1 cup rice milk","directions":"Preheat oven to 425","url":"https://recipe.bluelayer.org/recipe/4389/zacharys-cornbread"},{"id":"4388","title":"Ezekiel Bread","ingredients":"2 packages yeast in 1/2 cup hot water, 8 cups whole wheat flour, 4 cups barley flour, 2 cups soy flour, 1/2 cup millet flour, 1/4 cup rye flour, 1 cup cooked and mashed lentils, 4 tbsp honey, 4-5 tbsp olive oil, 1.5 cups hot water","directions":"Dissolve yeast in water and let sit for 10 minutes. In a separate bowl, combine all flours. Mix lentils, honey, oil, and a small amount of water in a blender, then transfer to a large bowl. Add 2 cups of the flour mixture and the yeast mixture. Stir in the remaining flour. Knead on a floured surface until smooth. Place in an oiled bowl, let rise until doubled. Punch down, knead, and form into 4 loaves. Place in oiled pans, let rise, and bake at 375","url":"https://recipe.bluelayer.org/recipe/4388/ezekiel-bread"},{"id":"4387","title":"Holiday Crackers","ingredients":"Use the Easy Whole Wheat Bread recipe dough. Knead in a little extra flour. Roll out to 1/8-inch thickness on a floured surface. Cut into squares or use shaped cookie cutters. Arrange on an oiled baking sheet (not touching). Prick with a fork and decorate if desired. Bake at 350","directions":"","url":"https://recipe.bluelayer.org/recipe/4387/holiday-crackers"},{"id":"4386","title":"Granola Bread","ingredients":"Use Simple Whole Wheat Bread recipe, replacing half the water with rice or soy milk. Use molasses instead of honey. Add 1/2 cup granola, 1/2 cup raisins, 1/2 cup sunflower seeds, and 2 tbsp grated orange rind. Bake according to directions.","directions":"Follow the Simple Whole Wheat Bread recipe with the modifications listed. Serve hot.","url":"https://recipe.bluelayer.org/recipe/4386/granola-bread"},{"id":"4385","title":"Simple Whole Wheat Bread","ingredients":"1.75 cups whole wheat kernels, 1.25 cups water, 1 pkg yeast, 1 tbsp oil, 1 tbsp honey","directions":"Grind the wheat in a blender or grinder. Add remaining ingredients and mix together. Pour into an oiled loaf pan. Let rise for about 30 minutes. Bake at 350","url":"https://recipe.bluelayer.org/recipe/4385/simple-whole-wheat-bread"},{"id":"3805","title":"DIABETIC PUMPKIN PIE","ingredients":"1 (16 oz.) can pumpkin 1 (13 oz.) can evaporated milk 2 eggs 1/4 c. Brown Sugar Dual 1/4 c. Sugar Dual 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. nutmeg 1/4 tsp. ginger Sesame Seed Crust Mix all ingredients and blend properly in blender. Pour into Sesame Seed Crust. Bake at 425 amounts for 15 minutes, then eradicate heat to 350 amounts, and bake 35 minutes for a longer time. Replace for every serving: 1 bread, 1/2 milk, 1 fat. --SESAME SEED CRUST-- 1 c. all-reason flour 1/4 c. sesame seed 1/2 tsp. salt 1/2 c. furthermore 2 tbsp. corn oil margarine 2 or 3 tbsp. chilly orange juice Mix to create 1 (9-inch) pie shell.","directions":"","url":"https://recipe.bluelayer.org/recipe/3805/diabetic-pumpkin-pie"},{"id":"3794","title":"COCONUT CUSTARD PIE","ingredients":"4 eggs 4 tbsp. diet program oleo 1 tsp. coconut extract 5 tbsp. flour 8 oz. shredded Jicama sweetener = 1/2 c. sugar 1 3/4 c. water 1 1/2 tsp. vanilla 2/3 c. dry milk 2 slices dry bread Dash of salt Add all ingredients in blender, until Jicama. Fold in Jicama and pour into crust covered 10 inch pie pan. Bake at 350 amounts for 40 to 45 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3794/coconut-custard-pie"},{"id":"3787","title":"SPONGE CAKE","ingredients":"7 eggs 1/2 c. chilly water 3 tbsp. sugar different 1/2 tsp. vanilla 2 tbsp. lemon juice 1/4 tsp. product of tartar 1 1/2 c. cake flour 1/4 tsp. salt Combat egg yolks right up until thick and lemon coloured. mix water, sugar alternative, vanilla, and lemon juice. add to egg yolks fight until thick and foamy; add product of tartar to crushed egg whites and move forward conquering till rigid peaks style. Fold closely into yolk blend. mix sifted flour and salt. Sift a minor at a season over the mixture, folding in carefully. Pour into an ungreased 9 or 10 inch tube pan. Bake at 325 amounts for 1 hour and 15 minutes. One serving = 1 bread replace.","directions":"","url":"https://recipe.bluelayer.org/recipe/3787/sponge-cake"},{"id":"3770","title":"DIABETIC CINNAMON COOKIES","ingredients":"1 reduce bread, crumbled 1/4 tsp. cinnamon 1/4 tsp. vanilla 1 egg, crushed 1 tsp. sweetener Add all ingredients collectively, get rid of on cookie sheet, bake at 350 concentrations for about 10 - 15 min or until flippantly brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/3770/diabetic-cinnamon-cookies"},{"id":"3746","title":"DIABETIC BREAD PUDDING","ingredients":"1 lower white bread, minimize in cubes 2 or 3 tbsp. raisins 1 c. skim milk 1 egg, very well crushed 2 pkgs. synthetic sweetener 1 tsp. vanilla Overcome egg, milk, vanilla and sweetener collectively. Spray 2 (2) cup microwave dish with non-sticking vegetable spray. Organize bread cubes and raisins within dish. Pour milk mix in excess of bread to moisten each dice. Sprinkle dash of nutmeg above final and microwave on high for 5 (5) minutes or until knife inserted in heart will come out fresh new. Be cautious not to overcook.","directions":"","url":"https://recipe.bluelayer.org/recipe/3746/diabetic-bread-pudding"},{"id":"3687","title":"DIABETIC Day DAINTIES","ingredients":"2 eggs 1 1/2 tsp. liquid sweetener 1 1/2 tsp. baking powder 1/3 c. dates, chopped 1/4 c. flour 1/2 c. crazy 1 1/2 c. bread crumbs Battle eggs, sweetener and baking powder. add dates, flour and crazy. Stir in bread crumbs. Chill, then evaluate by teaspoon on a greased cookie sheet. Bake at 375 concentrations for 12 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3687/diabetic-day-dainties"},{"id":"2934","title":"Pumpkin Banana Bread Smoothie","ingredients":"1 c. cultured coconut milk 1/4 c. ice 2 T. pumpkin 1 low banana 1 T. shredded coconut 4 t. cinnamon","directions":"","url":"https://recipe.bluelayer.org/recipe/2934/pumpkin-banana-bread-smoothie"},{"id":"2894","title":"Vegetable Cutlet","ingredients":"Ingredients 1 medium measurement carrot 1 medium dimension potato 1 medium sizing beet root (optional) 4-5 Beans Peas (optional) To Grind Garlic 1 tiny piece Fennel seeds 2-3 Green chili 2-3 Coriander leaves small little bit One medium dimensions onion finely reduce & hold. To dip 2-3 tablespoon of Maida & add very little little bit of water and mix them perfectly (it need to be pouring which includes idli flour) Powder Choose 3-4 slices of bread & powder them. (you can employ possibly breads crumbs) Strategy 1.Finely minimize all the over stated greens. 2.Clean & Strain -cook with small little bit of water, turmeric powder & Salt. 3.Smash them & retain it apart (if there is any additional waterin the cooked Greens simply drain). 4.heat one tablespoon of oil. 5.Fry onions until it turns into brown & add the grounded paste. Basically fry for number of seconds. 6.Then add the smashed veggies & fry until it becomes thickened. Hesitate to great. 7.Then create them into lower balls and dip it in the previously mentioned claimed Maida regularity & routinely smear them in the over stated powder and spread them in the plate or paper to dry. 8.At the time anything at all above specifically do deep-fry or roast either the facets of them By incorporating small little bit of oil until it turns into brown in the wok or thava.","directions":"","url":"https://recipe.bluelayer.org/recipe/2894/vegetable-cutlet"},{"id":"2867","title":"Fish Fry","ingredients":"1 lb. fish fillet, slice into sections 1 tbsp. garlic paste 1 tsp. onion powder 1 tsp. lemon juice Salt and pepper to taste Bread crumbs and an egg - optional Cilantro/coriander leaves 4 tsp. oil Procedure: Mix the fish, lemon juice, salt and pepper, cilantro/coriander leaves and onion powder and maintain Apart for a couple of hrs. heat oil in a non-adhere frying pan and fry the fish on medium large heat for 10 minutes on both aspect. Optionally, dip the fish in crushed egg, coat with bread crumbs and fry.","directions":"","url":"https://recipe.bluelayer.org/recipe/2867/fish-fry"},{"id":"2801","title":"Bread Besan Bajji","ingredients":"Ingredients 4 Slices of bread 1 cup of channa dal 1 spoon chilli powder 1/4 spoon corriander powder salt to taste. Oil for frying. Procedure 1.If you choose onions you can put 1/2 onion lower into very little parts. 2.Combine the paste of channa dal by introducing some water and mixture salt, chilli, corriander powder and some corriander leaves for flavor. 3.Slice the bread into 4 ingredients and dip them inside channa dal paste and deep fry them in the oil right up until golden brown. 4.Serve them with some scorching sauce or ketchep.","directions":"","url":"https://recipe.bluelayer.org/recipe/2801/bread-besan-bajji"},{"id":"2797","title":"Potato Cake","ingredients":"Ingredients 3 big potatoes 1 capsicum 1/2 cup grated cheese 1/2 cup bread crumbs 1/2 cup milk 1purple chilli crushed 2 tsp butter 1 tbsp. simple flour Tactic 1.The potatoes will flip out least difficult if boiled and refrigerated right away ahead of working with. 2.Do not peel potat oes. Cut into skinny rounds or grate coarsely. 3.Deseed capsicum and lower into skinny rounds 4.Warm a thick nonstick pan more than 5\" diameter. 5.In the meantime add cheese, milk, crumbs, flour and chilli. 6.If mix feels slim, add some added bread crumbs. 7.Add salt to taste. Put into practice 1 tsp. on backside of pan. 8.Prepare potatoes to protect the pan. Final with capsicum. 9.Pour the mix all in excess of lightly. Point to protect all the potatoes. 10.Sprinkle fresh ground pepper, salt and simmer on lower until backside is golden brown. 11.Convert about fairly thoroughly with a vast sharp spatula, and roast the other aspect. 12.Permit in the being butter above the edges to seep down. 13.Allow for other aspect come to be golden brown far too. 14.Transform on serving plate and deliver parts with a knife. 15.Serve incredibly hot and crisp.","directions":"","url":"https://recipe.bluelayer.org/recipe/2797/potato-cake"},{"id":"2796","title":"Baked Bread Rolls","ingredients":"Ingredients 6 slices gentle bread clean 1 tbsp. butter softened 2 flakes garlic beaten 1/2 tsp. beaten purple chilli salt to taste 1 tbsp. grated cheese Course of action 1.Roll the bread flat with the assist of a rolling pin. 2.Blend the salt, chilli, garlic in the butter. 3.Put into practice on all slices generously. 4.Roll one reduce tightly against about stop. 5.Brush all around with a little bit of butter. 6.Coat the roll with grated cheese through rolling in it. 7.Repeat for all slices. Deal with rolls with a soaked material. 8.Level in the fridge for 30 minutes. 9.Bake in a warm oven for 10-15 minutes or until golden brown and crisp. 10.Serve very hot with ketchup. Observe: If you add challenge maintain the rolls inside put every time uncooked, harmless them with toothpicks in advance of putting in the refrigerator. Remove toothpicks In advance of baking.","directions":"","url":"https://recipe.bluelayer.org/recipe/2796/baked-bread-rolls"},{"id":"2705","title":"Spaghetti and Meatballs","ingredients":"Guidelines Pre-heat oven to 350 Levels. Cook Spaghetti as directed on package deal. Blend all ingredients for Meatballs and roll into balls. Space into a baking dish and bake till flippantly Browned, about 10 minutes. In a large sauce pan, mix all the Sauce ingredients. Then add the Meatballs. Cook for 1.5 several hours till Grease types on best of sauce. Serve with spaghetti. 1 Lb. Spaghetti Meatballs: 1 Lb. ground Beef 1 Lower Onion, Chopped 1 Garlic Clove, beaten 1 Egg 2 Tbsp. Grated ParmesanCheese 1 Tbsp. Dried Parsley 1 Tsp. Dried Basil 1/2 Cup Bread Crumbs Sauce: 1 Can (14-16 oz) crushed Tomatos 1 Tbsp. Dried Parsley 1 Tsp. Dried Basil","directions":"","url":"https://recipe.bluelayer.org/recipe/2705/spaghetti-and-meatballs"},{"id":"2699","title":"Meatloaf","ingredients":"Instructions Pre-heat around to 350 Levels. In a heavy blending bowl, mixture all of the ingredients Collectively, except if for Mozzarella. put into a loaf pan. Bake 30 minutes. top with cheese and vacation put back again in Oven. Bake till cheese is melted, about 15 minutes. 2 Pounds. ground Beef 1/2 Cup Bread Crumbs 1 Purple Pepper, Chopped 1 Green Pepper, Chopped 2 Onions, Chopped 2 Eggs 1 Garlic Clove, crushed 1/2 Cup Grated Mozzarella","directions":"","url":"https://recipe.bluelayer.org/recipe/2699/meatloaf"},{"id":"2689","title":"Chicken Kiev","ingredients":"Guidance Roll the butter slices within mix of Parsley, Garlic and Salt and Pepper to taste. Roll chicken breasts near butter slices. Brush chicken rolls with crushed egg. Roll in Breadcrumbs and saute inside Olive Oil, turning to cook Lightly on all aspects. 4 Boneless Chicken Breast Slices 1/2 Adhere Butter, reduce into 4 slices 2 Tbsp. New Parsley 1 Clove Garlic, Beaten 1 Egg 1/2 cup Bread Crumbs 2 Tbsp. Olive Oil","directions":"","url":"https://recipe.bluelayer.org/recipe/2689/chicken-kiev"},{"id":"2605","title":"Mexican Sandwich Spread","ingredients":"½ green pepper, minced ½ purple pepper, minced ½ stalk celery, minced 2 lower scallions, minced (or seek the services of one green onion, chopped) Juice of 1 lemon (use new lemon juice simply just) Dash of chili powder dash of cumin powder dash of cayenne powder 1 avocado, peeled and pitted Mixture all ingredients, mashing the avocado into the greens and spices. serve on full grain pitas, tortillas, and wrap. Instead, serve on toasted full-grain spelt or kamut bread or buns. If preferred, add possibly of the after: Baby spinach leaves Sliced tomatoes","directions":"","url":"https://recipe.bluelayer.org/recipe/2605/mexican-sandwich-spread"},{"id":"2566","title":"Potatoes & Tomatoes","ingredients":"1/2 kilos. cooked potato cubes. use possibly peeled or un-peeled potatoes in accordance to your selection. 1/2 kilos. tomatoes, diced 1/2 teaspoon cumin seeds 1/4 teaspoon turmeric powder 1 tsp. salt or to taste, rock salt preferable 1 tsp. chilli powder (optional) Cilantro/coriander leaves 1 tablespoon oil Process: Heat oil in a little non-adhere frying pan (or skillet) and fry the cumin seeds for 50% a moment, just before incorporating the potatoes and tomatoes, salt and turmeric and chilli powder. Cook until performed (above 10 minutes), add 1/2 cup sizzling water and simmer, and garnish with cilantro/coriander. Be aware: The in excess of mix of potatoes and spices can be employed to things pitas/pocket breads/parathas. I cook the potatoes in the microwave and finely slash them with a knife prior to cooking, consequently that I Choose a scrumptious mixture of mashed potatoes, tomatoes and spices at the close. Right after placing the mix into wheat pocket bread at first intended for filled pitas, the final result is a finish approximation of the common \"alu-paratha\". Each crammed pita can be warmed in the microwave for fifty percent a second, and crowned with a teaspoon Of butter as a result that you add a luxurious supper well prepared in minutes! To create highest use of your period, put the potatoes to cook in the microwave (a total of 4 Minutes, 2 minutes on every aspect the moment washing and pricking with a fork) or boil them (slice into cubes and add to boiling water right up until carried out), in accordance to your choice. in the meantime, chop the tomatoes and the cilantro/coriander. As quickly as the potatoes are organized, you can start out cooking, and the full method shouldn't closing for even further than fifty percent an hour.","directions":"","url":"https://recipe.bluelayer.org/recipe/2566/potatoes-tomatoes"},{"id":"2549","title":"Quick Spelt Bread","ingredients":"1 ¾ cup complete-grain spelt flour ½ cup multi-grain cereal 1 ½ teaspoons baking powder (create guaranteed it is aluminum-cost-free) 2 tablespoons water 1 ¼ cup soy milk, rice milk, or almond milk 2 tablespoons honey ¼ cup canola oil (chilly-pressed natural and organic if possible) 2 tablespoons ground flax seeds (or grind your individual in a coffee grinder) Mixture the flour, cereal, and baking powder alongside one another in a foods processor Or mixer. in a different bowl, whisk liquid ingredients collectively with the ground flax seeds. Gradually pour the moist ingredients into the dry ingredients. Pour into a greased loaf pan and bake at 350 stages F for 50 to 55 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2549/quick-spelt-bread"},{"id":"2500","title":"PRUNES Within Crimson WINE FOR ROQUEFORT","ingredients":"2 dozen prunes 2 cups (250 ml) nontannic crimson wine 1 tablespoon sugar Soak the prunes right away in the wine. Pour off the wine into a nonreactive pan, and avert it more than medium-higher heat by way of 50%. add the prunes and sugar, and simmer for 2 to 3 minutes. serve tepid with cheese and fresh bread. Serves 6 to 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/2500/prunes-within-crimson-wine-for-roquefort"},{"id":"2465","title":"BAECKEOFFE","ingredients":"Oven-Braised Pork, Lamb, and Beef 1 pound (500 gr) pork shoulder or loin versus the added marbled shoulder finish (échine inside France, from time to time marketed in the US as “blade loin roast” or the “rib close of the pork loin”) 1 pound (500 gr) lamb or mutton shoulder 1 pound (500 gr) lean beef chuck or ultimate blade (much better is the identical French lower paleron) 1 pig’s foot 1 pig’s tail, optional 2 carrots, peeled and sliced in rounds A package of herbs: 2 branches of new thyme, 1 bay leaf, 50% a dozen branches of parsley, and a small element of celery with a handful of leaves, tied collectively 2 cloves garlic, peeled and beaten Black pepper 2 cups (500 ml) or excess white Alsace wine these types of as Edelzwicker, Sylvaner, Pinot Gris, or Riesling; no Gewurztraminer or Muscat or a little something lovable 3 fat (1.5 kg) rather waxy potatoes, peeled and sliced ⅛ inch (3 mm) thick 2 onions, chopped 2 leeks, white simply, sliced crosswise Salt About 2 cups (500 ml) handmade stock or water A piece of bread dough or a tender dough generated of simply just ⅞ cup (100 gr) of flour kneaded with ⅓ cup (70 ml) of great water The night time ahead of, slender maximum of the pounds in opposition to the a few meats, and lower them into 2- to 3-inch (5- to 8-cm) ingredients without having bone, after the place probable the divisions in between muscle mass. in a superior bowl, mixture the meats and the pig’s foot and tail with the carrots, herb offer, garlic, and a generous selection of ground pepper (no salt); add white wine to add. Fixed in a neat desired destination to marinate right away. The subsequent working day, heat the oven to 350° F (175° C). Fill the backside of an correctly large oven pot, with a address, with fifty percent the potatoes. Drain and fastened apart the meats, carrots, herb package, and garlic, booking the marinade. add the meats, carrots, onions, and leeks to the pot, and add the offer of herbs and the garlic in the centre. Year generously with salt and final with the take it easy of the potatoes; salt all over again. in a independent pan, carry the marinade nearly to a boil, skim it, and stress it into the oven pot. add more than enough stock or water (or, optionally, extra wine) to exactly protect the greatly packed contents. Roll the dough to deliver a extensive strip that will in good shape the rim of the pot. Dampen the rim and connect the dough, and then dampen the ultimate of the dough and fixed the lid firmly in put. Put the pot in the oven for 20 minutes, then protect against the atmosphere to 200° F (95° C) and bake for 3½ further hrs. Crack the seal of dough at the desk, taking a uninteresting software to pry carefully at the edges. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2465/baeckeoffe"},{"id":"2464","title":"POLPETTE DI CARNE","ingredients":"Meatballs 1 or 2 cloves garlic, finely chopped Fine, fresh-tasting olive oil or unsalted butter 1 pound (500 gr) ground chicken, veal, or beef A slash of white bread, torn within areas, adequate to fill around 1 cup (a 125-ml evaluate) A very little milk or water ¾ cup (relating to 60 gr) grated Parmigiano-Reggiano or pecorino cheese A handful of chopped parsley ½ teaspoon dried or around 3 days as considerably incredibly finely chopped fresh herbs (look at observe over) 3 large eggs Salt and black pepper Comfortable or dry breadcrumbs for frying 1½ cups (350 ml) broth, stock, or tomato sauce Cook the garlic in a small olive oil or butter over medium-reduced heat until it is translucent still not coloured. Eradicate the meat to a hard paste in a mortar or foods processor, and Area it in a heavy bowl. Melt the bread in a minor milk or water for a number of minutes, then squeeze out utmost of the liquid and add the bread to the meat, alongside with the garlic, cheese, parsley, other herbs, eggs, and salt and pepper. Mixture effectively. Kind the expert meat into polpette, which is to say balls around the sizing of a very little mandarin orange and equally flattened; roll them inside breadcrumbs. (The bread-lined, raw polpette can be kept in the fridge for a couple of several hours right up until mealtime.) Brown them in butter or oil above medium warm, turning, until cooked in the course of, more than 15 minutes. add the broth, stock, or tomato sauce, and simmer to frivolously do away with the liquid to a sauce, turning the polpette all over again. add salt and pepper to taste. Serves 4 to 6, just after a bowl of pasta with a meatless sauce.","directions":"","url":"https://recipe.bluelayer.org/recipe/2464/polpette-di-carne"},{"id":"2437","title":"SALT COD CAKES","ingredients":"1 pound (500 gr) salt cod 1 superior onion, finely chopped 2 cloves garlic, finely chopped Oil, lard, or unsalted butter 1 cup (250 gr) mashed potato 3 tablespoons finely chopped parsley A favourable pinch of dried thyme Pepper Salt, if demanded In excess of 1 cup (100 gr) dry breadcrumbs 1 lemon, sliced in wedges Rinse the fish and depart it to soak in a large total of chilly water, altering the water two times a working day, until the flesh includes missing sufficient of its salt to deliver it smoothly palatable still is nevertheless particularly salty, typically 24 to 36 hrs. Put the wet cod in an open pot of fresh new chilly water and carry the water gradually to poaching temperature, Though just a number of bubbles disturb the seem. Put on’t overcook the fish: it should really flake just below the have an impact on of a probing knife or finger. Skinny sections of cod will be completed just about quickly—remove them as that takes place; thick areas may well get 10 minutes or lengthier. Drain the fish very well and amazing it quickly, then remove any pores and skin. Appear the flesh thoroughly for bones, and remove them. Cook onion and garlic within 2 teaspoons of oil above medium-reduced heat until smooth, with out making it possible for them to shade. in a bowl, with light arms, knead collectively the cod, onion, garlic, mashed potato, parsley, thyme, and pepper. Style and add salt just if necessary due to the fact the fish was oversoaked. Style 6 to 8 cakes, coat them with breadcrumbs, and sauté them temporarily within fat until they are crisp and brown on both equally aspects, urgent evenly with a spatula to flatten the cakes to much less than an inch (2 cm) superior. serve with sliced lemon. Serves 3 or 4 as a most important training course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2437/salt-cod-cakes"},{"id":"2436","title":"MARYLAND CRAB CAKES","ingredients":"A superior handful of tender still rather superior white bread, devoid of crust 1 egg A tiny heavy cream, if the crabmeat seems to be dry 1 pound (500 gr) lump or jumbo lump blue crabmeat 1 tablespoon sherry vinegar 2 tablespoons chopped parsley Salt and black pepper Pink pepper (cayenne) About ¾ cup (approximately 75 gr) dry bread crumbs, grated or beaten fine with a rolling pin Clarified unsalted butter Soak the bread within water for 15 minutes, then squeeze out what water will arrive, leaving above ½ cup of pasty bread. Mash this gentle. mixture it with the egg and, if required, the product. Carefully blend the bread paste, crabmeat, vinegar, and parsley; period with salt and black and purple peppers. Kind into 3 cakes and coat with dry breadcrumbs. Fastened a frying pan with ⅛ to ¼ inch (3 to 6 mm) of clarified butter more than medium warm and brown the cakes on each facets, possibly 10 minutes completely. Serves 3 as a principal class.","directions":"","url":"https://recipe.bluelayer.org/recipe/2436/maryland-crab-cakes"},{"id":"2435","title":"COD WITH TOMATO, HYSSOP, AND TARRAGON","ingredients":"1 small onion, finely chopped Suitable, new-tasting olive oil ½ cup (125 ml) white wine 2 huge tomatoes (with each other in excess of 750 gr), peeled, seeded, and chopped 1 teaspoon coarsely chopped new tarragon leaves 4 teaspoons coarsely chopped clean hyssop leaves Salt and black pepper 2 fat (1 kg) filets of cod or haddock or one more white-fleshed fish 1 cup (sufficient to fill a 250-ml evaluate) a little bit stale bread in ½- to ¾-inch (1- to 2-cm) cubes Heat the oven to 400° F (200° C). in a nonreactive metallic baking dish (or a individual pan), cook the onion in olive oil previously mentioned medium heat right up until it’s translucent. add the white wine and boil to do away with the total by fifty percent. add the tomatoes, make it possible for them boil 1 instant, then add the tarragon and hyssop. Period with salt and pepper, and put the tomato sauce into a baking dish if it isn’t by now in one. Prepare the cod filets in the dish, tucking the slender tails less than. Lubricate the fish with a slim flow of olive oil and time it flippantly with salt. Bake until the position of a knife exhibits that the fish at its thickest issue is no more time translucent, somewhere around 10 minutes if it’s an inch (2.5 cm) thick. In the meantime, fry the bread cubes in olive oil to deliver croûtons. As shortly as the fish is performed, serve it strewn with the croûtons. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2435/cod-with-tomato-hyssop-and-tarragon"},{"id":"2431","title":"GRATIN D’ÉPINARDS","ingredients":"Creamed Spinach Gratin 6 tablespoons (85 gr) unsalted butter additionally even further for the gratin ½ cup (65 gr) unbleached all-cause flour 1 quart (1 lt) chilly milk 3 fat (1.5 kg) Really new spinach Relating to ½ cup (125 ml) heavy cream, optional Nutmeg Salt and black pepper ¾ cup (75 gr) great breadcrumbs, dried or in opposition to stale bread Soften the 6 tablespoons (85 gr) of butter in a heavy, thick-bottomed saucepan, stir in the flour, and cook and stir the mixture for 1 moment. add the milk all at the moment and quickly whisk the mixture tender, masking the complete backside of the pan. Stir regularly, shifting to a picket spatula or spoon and nonetheless masking the entire backside, until the mix thickens and starts off to bubble. Reduce the heat and cook at a dependable reduced bubble for at small 30 minutes, stirring often throughout the full backside of the pan. Issue a warm diffuser below the pan if needed to maintain the sauce at a naked bubble and stay away from sticking and browning. Mounted apart. Fresh the spinach very carefully in a sinkful of water and remove it to a colander. Drain the sink, rinse absent the grit, and repeat the washing until there is no signal of grit. Remove all the stems against the spinach, pulling them backward versus the more mature leaves to just take the demanding veins. If the spinach is gentle, cook it more than medium heat, lined, in a 2-gallon (8-lt) pot, with just the washing water that clings to it, monitoring normally and blending and turning the mass. It will be finished within around 5 minutes. If the leaves are more powerful flavored, serve a 2-gallon (8-lt) pot of nicely-salted water to a rolling boil and cook the spinach for 2 to 3 minutes. Drain, and function chilly water more than it, as a result it is amazing sufficient to contact. Sort little balls of spinach in your palms, urgent to expel water and go away the spinach dry. Chop the spinach coarsely. in a bowl, blend it with around an equivalent total of white sauce by volume, introducing the white sauce very little by means of minor alongside with, optionally, some heavy cream till you execute the flavor and texture you require. (The very hot blend will consist of the exact regularity already that the browned gratin will contain Whilst it will come scorching against the oven.) Grate within accurately ample nutmeg to strengthen the dairy flavor—far better much too small than far too substantially—and period with salt and pepper. Warm the oven to 350° F (175° C). Put the mixture in a shallow oven dish inside which the spinach will deliver a ½- to ¾-inch (1- to 2-cm) layer. Deal with with breadcrumbs and then generously with shavings of chilly butter. Bake until the contents are amazingly scorching all through — 30 minutes or a lot more. Broil, seeing intently, until the appear is nicely browned. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2431/gratin-d-pinards"},{"id":"2430","title":"TURNIP GRATIN","ingredients":"BÉCHAMEL 6 tablespoons (85 gr) unsalted butter ½ cup (65 gr) unbleached all-reason flour 1 quart (1 lt) chilly milk moreover added as demanded 1 bay leaf 1 ounce (30 gr) dry-treated ham, inside 1 or 2 slices, optional 1 or 2 low onions, peeled 2 cloves Salt and black pepper Nutmeg 2½ fat (1 kg) white turnips, peeled and sliced more than ⅛ inch (3 mm) thick 1 cup (somewhere around 100 gr) or further more white breadcrumbs Unsalted butter To create the béchamel: Soften the butter in a large, thick-bottomed saucepan, stir in the flour, and cook and stir the blend for 1 instant. add the chilly milk all at as soon as and mechanically whisk the mix comfortable, masking the finish backside of the pan. Stir consistently, modifying to a picket spatula or spoon and nevertheless masking the entire backside, until the mixture thickens and commences to bubble. Small the warm, and add the bay leaf, ham, and the onion trapped with the cloves. Cook at a dependable small bubble for at bare minimum 30 minutes, stirring often throughout the entire backside of the pan. House a warm diffuser below the pan if critical to preserve the sauce at a naked bubble and steer clear of sticking and browning. Remove the bay leaf, ham, onion, and cloves. Style and period properly with salt, ample to time the vegetable, as well; grind in pepper and add a couple of gratings of nutmeg, accurately sufficient to discover. If required, slender the béchamel with milk to an quickly pourable regularity, whisking it alongside one another—a a little lumpy regularity will create no change in the finish. To acquire the gratin: heat the oven to 350° F (175° C). Butter properly a baking dish, an 8-through-12-inch (20-by-30-cm) oval or comparable. Organize 50% the turnips within one layer and pour fifty percent the béchamel more than them. Prepare the loosen up of the turnips in an even layer and add the take it easy of the béchamel, as a result as to deal with all the turnips. Bake until a knife or fork exhibits the turnips in the centre are tender, more than 1 hour. Consider the dish against the oven, sprinkle breadcrumbs in excess of the show up, and spread around them a generous amount of skinny shavings of butter (far more smoothly shaved against a chilly adhere). Brown the seem less than the broiler, looking at and having treatment that the dish is significantly more than enough in opposition to the resource that the crumbs put on’t blacken. Serves 4 to 6 as a facet dish.","directions":"","url":"https://recipe.bluelayer.org/recipe/2430/turnip-gratin"},{"id":"2429","title":"CALÇOTS AMB ROMESCO","ingredients":"Grilled Onions with Romesco Sauce A lower of white bread A tiny handful of peeled, toasted almonds Salt 1 romesco, nyora, or other light dried pepper, crushed 1 or 2 cloves garlic 1 ripe crimson tomato—if possible grilled full on a fire to blister and loosen the pores and skin—peeled, seeded, and chopped Regarding ⅞ cup (200 ml) Wonderful, fresh-tasting olive oil A dozen or further calçots, cleaned and the roots trimmed In a mortar, pound the bread with the almonds and ¼ teaspoon of salt, or prevent them in a foodstuff processor. To the mortar or processor bowl, add the dried pepper and pulverize it alongside with the garlic, and then add and pulverize the tomato. Once all Those sort a delicate paste, dilute it bit by bit with olive oil although stirring with the pestle or processing, until it’s a thick, creamy, properly emulsified sauce. Style and time with salt as required. Cook the calçots full previously mentioned the very hot coals, turning, till the outer levels are black and the insides are totally tender. Wrap the calçots in levels of newspaper and depart them to steam for relating to 15 minutes, which guarantees thorough cooking and softens the charred levels consequently they can be quickly peeled absent. serve very hot. Serves 1.","directions":"","url":"https://recipe.bluelayer.org/recipe/2429/cal-ots-amb-romesco"},{"id":"2417","title":"SALADE FRISÉE","ingredients":"2 ounces (50 gr) lean salt pork or pancetta with no rind 1 tablespoon (15 gr) unsalted butter 1- or 2-working day-previous “state” bread slash into ½- to ¾-inch (2-cm) cubes, sufficient to create somewhere around 2 cups (or fill a 500-ml evaluate), for croûtons 1 medium to large thoughts curly chicory Crimson-wine vinegar Salt and black pepper Top quality, fresh-tasting olive oil 1 clove garlic, rather finely chopped Dijon mustard with some chunk, to a fresh jar 1 extremely fresh egg for poaching or 2 eggs for boiling (a significantly less fresh egg peels further more effortlessly) Reduce the pork to the grain into ¼-by means of-¼-inch (6-by way of-6-mm) lardons. Put the lardons into a pan of chilly water, carry them to a boil, then anxiety and rinse inside chilly water. Sauté them in the butter until the edges precisely start out to crisp; drain on a paper towel and preserve incredibly hot. Tear the chicory leaves into ingredients, discarding the coarse green strategies, and put them into an a lot more-superior salad bowl. Combine a vinaigrette of vinegar, salt and pepper, and olive oil, introducing the garlic and ample mustard to offer some heat, and thinning the emulsion, if required, with water to the regularity of heavy cream. Sauté the lardons and croûtons in 2 tablespoons of olive oil, turning to shade them frivolously. Remove the pan versus the warm. In the meantime, if the egg is to be poached, carry a tiny, shallow pan of water to a boil and remove it in opposition to the heat. Carefully split the egg into the water, cover the pan, and poach right up until the white is exactly preset, about 3 minutes. Or boil 2 eggs to mollet — 6 minutes for heavy eggs — and peel and quarter them. Fastened the nicely-exhausted poached egg, or the sliced mollet eggs, atop the vegetables alongside with the croûtons and lardons. Costume with the vinaigrette and mixture diligently. Serves 2.","directions":"","url":"https://recipe.bluelayer.org/recipe/2417/salade-fris-e"},{"id":"2415","title":"ŒUFS EN MEURETTE","ingredients":"Poached Eggs in Crimson-Wine Sauce 6 tablespoons (90 gr) smooth unsalted butter additionally extra as required 2 tablespoons all-reason flour 3 onions, chopped, or a mix of onions and leeks 3 carrots, peeled and chopped 2 bottles (1.5 lt) purple wine or 1 bottle (750 ml) purple wine furthermore an equivalent total of broth or stock 3 cloves garlic 1 bay leaf Handful of branches fresh new thyme or ½ teaspoon dried thyme 50 percent a dozen branches flat-leaf parsley 2 complete cloves A trace of freshly grated nutmeg 5 ounces (150 gr) lean salt pork or pancetta 8 slices constructive white bread Clarified butter, optional 8 heavy eggs Salt and black pepper Create the beurre manié by way of kneading 3 tablespoons (45 g) of the butter with the flour; mounted apart. Cook the onions and carrots carefully in 2 tablespoons (30 g) of the butter in a broad, nonreactive pot until the onions comprise softened nonetheless not coloured, about 10 minutes. add the liquid, 2 of the garlic cloves, and the bay, thyme, parsley, cloves, and nutmeg. Flip the warm to higher and boil right up until small by means of 50%, about 1 hour. Worry the liquid into a shallow, nonreactive frying pan, about 9 inches (23 cm) throughout. Lower the salt pork or pancetta throughout the grain into ¼-through-¼-inch (6-via-6-mm) lengths, for lardons. Put the lardons into a pan of chilly water, deliver them to a boil, anxiety, and rinse inside chilly water. Sauté them in the remaining 1 tablespoon (15 g) of butter until the edges specifically commence to crisp; drain them on a paper towel and hold them sizzling. Fry the slices of bread gradually inside clarified butter (or toast and butter them). Rub Individuals croûtons with the remaining clove of garlic and unfold them amongst 4 sizzling soup plates; continue to keep sizzling. Warm the meurette in the frying pan right up until it gradually still hardly bubbles. (To create awesome, cohesive poached eggs, it assists to split every initial into its personal minor dish.) Slip the eggs into the liquid conclude to the look. Cook them precisely until the whites are mounted — verify them with a finger — about 5 minutes. The yolks will continue to be liquid. Remove each egg with a slotted spoon, trimming any free white, and put it on a croûton. over medium warm, tiny via minor, whisk simply sufficient beurre manié into the effervescent liquid to create it a bit thick. Grind within pepper and year just evenly with salt, simply because the lardons will add excess. Pressure the sauce above the eggs and garnish with the sautéed lardons. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2415/ufs-en-meurette"},{"id":"2414","title":"FONDUE FRANCHE-COMTOISE","ingredients":"Cheese Fondue A large loaf of white or around-white “place” bread, ideally sourdough 2 cups (500 ml) white wine furthermore even more as required 1 clove garlic, finely chopped 2½ excess weight (1.2 kg) Comté with the complicated component following to the rind, coarsely grated or sliced inside slender strips Salt Lower the bread into high cube, up to ¾ inch (2 cm). in a pan on the stove, boil the wine with the garlic until the liquid is decreased by means of fifty percent. Strain into a fondue pot and discard the garlic. Stage the fondue pot on the stove over small heat, add the cheese, and stir it constantly with a wood spoon or spatula right up until soft. add even further wine as necessary to execute the regularity of prosperous however pourable product. Flavor and, if essential, add salt. Deliver the very hot pot to the desk and Space it on the stand more than the flame of the burner, consequently the fondue carries on to bubble carefully. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2414/fondue-franche-comtoise"},{"id":"2413","title":"WELSH RABBIT","ingredients":"8 slices of white “region” bread 1 pound (500 gr) previous Cheddar ½ teaspoon dry Colman’s English mustard 1 teaspoon Lea and Perrins Worcestershire sauce Scant ½ cup (110 ml) ale (not darkish) Heat the plates and toast the bread. In the meantime, reduce the cheese into parts and soften it slowly but surely in a broad frying pan. Any time the cheese is virtually all melted, add the mustard, Worcestershire sauce, and ale. Stir actively and regularly previously mentioned high heat until the cheese and ale kind a homogeneous sauce. Spoon it, effervescent scorching, over the toast on the warm plates; serve and take in it automatically. Would make 4 gentle-sized quantities.","directions":"","url":"https://recipe.bluelayer.org/recipe/2413/welsh-rabbit"},{"id":"2405","title":"BREAD AND ZUCCHINI SOUP","ingredients":"Leaves in opposition to a small department of sage Leaves against a little department of rosemary 1 onion, finely chopped 1 clove garlic, finely chopped 2 ounces (50 gr) fixed pork back again pounds (lardo) or pancetta, finely chopped Terrific, fresh new-tasting olive oil 3 large (1 kg) ripe pink summer months tomatoes, peeled, seeded, and chopped 1 pound (500 gr) reduced zucchini, sliced in rounds 1 quart (1 lt) warm meat broth or diluted stock 4 slices 1-or 2-working day-outdated “nation” bread, if possible sourdough, lower inside lower sections (adequate to fill a 3-cup or 750-ml evaluate) Salt and black pepper Parmigiano-Reggiano cheese for serving Finely chop the sage and rosemary alongside one another. in a large nonreactive pan more than medium-reduced heat, blend the herbs, onion, garlic, and pounds and cook this soffritto carefully in a tiny olive oil right up until the onion is translucent. add the tomatoes and commence to cook for yet another 10 minutes. In a independent frying pan, cook the zucchini in a minor olive oil until 50% comfortable. Go the zucchini to the large pot made up of the soffritto and add the very hot broth and bread; cook right up until the zucchini is soft, a couple of added minutes. Year with salt and pepper. serve in a heated tureen or heated bowls, pouring, if you including (and as Goria means), a minor fresh olive oil on ultimate and passing the cheese at the desk. Serves 4 as a principal study course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2405/bread-and-zucchini-soup"},{"id":"2403","title":"SOUPE AUX CERISES","ingredients":"Cherry Soup 6 slices of white or in close proximity to-white bread, if possible sourdough 5 tablespoons (75 g) unsalted butter 2 weight (900 gr) bitter cherries or 5 ounces (150 gr) dried cherries 1 tablespoon all-cause flour 1 tablespoon sugar or further as necessary 1 tablespoon Kirsch or extra as necessary Fry the slices of bread in 4 tablespoons (60 gr) of the butter till they are coloured on either aspects. Area them in scorching bowls or a very hot soup tureen and maintain in a scorching put. If you together with, pit the cherries. Soften the remaining 1 tablespoon (15 gr) of butter in a large pot in excess of a medium-reduced flame and add the flour, stirring and cooking for a second devoid of browning, to create a roux. add the cherries and then plenty of water to deal with; add 1 tablespoon of sugar and the Kirsch. Carry the full to a boil, and as before long as the cherries are delicate, flavor and, as required, add added sugar and possibly Kirsch. Right away serve the boiling soup, ladling it over the croûtons in the incredibly hot bowls or tureen. If the cherries aren’t pitted, enable everybody understand. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2403/soupe-aux-cerises"},{"id":"2401","title":"SOUPE À L’OIGNON","ingredients":"Onion Soup 1 pound (500 gr) onions, finely sliced ¼ cup (50 gr) unsalted butter 1½ quarts (1½ lt) boiling water, broth, or stock Salt and black pepper 8 or 12 skinny (significantly less than ½ inch or 1 cm) slices of “region” bread, if possible sourdough ¼ pound (125 gr) Gruyère, grated In a heavy, hefty, protected pot, cook the onions slowly but surely in the butter until they are carefully smooth, 30 minutes or a lot more (more mature onions are drier and stay firmer than fresh types). Boost the warm and brown the onions evenly, stirring by now and then to prevent the small burning and bitterness, an additional 30 minutes or even further. add the boiling liquid, stir, and carry to a gradual bubble and cook, partly protected, for 10 minutes. Flavor and period with salt and pepper, remembering that the cheese will add further more salt. Just take the pot off the heat. Warm the oven to 450° F (230° C). Fill a vast oven-evidence vessel with 50% the bread, sprinkle that with fifty percent the cheese, and then add the loosen up of the bread in a different layer. Pour the soup about, if needed introducing exactly adequate water to float the bread, and sprinkle the relax of the cheese on final. Put the vessel in the oven and cook until it bubbles not accurately at the edges nonetheless through and the ultimate browns, about 15 minutes. If the shade isn’t deep adequate, total the soup for a second or 2 below the broiler, looking at it very carefully. Serves 4 to 6, based on what follows.","directions":"","url":"https://recipe.bluelayer.org/recipe/2401/soupe-l-oignon"},{"id":"2400","title":"PURÉE DE PETITS POIS","ingredients":"Green Pea Soup 3 excess weight (1.5 kg) peas within their pods to generate at bare minimum 1½ cups (175 gr) shelled peas — excess improve pods could produce two times that total 1 flavorful fresh butterhead lettuce, these as Tennis Ball A dozen stems of parsley A thick reduce of 1- or 2-working day-outdated white bread slice into ½- to ¾-inch (1- to 2-cm) cubes 2 tablespoons (30 gr) unsalted butter ½ cup (125 ml) heavy cream Salt Fresh chervil leaves for garnish, torn into client leaflets, optional Shell the peas. Discard the coarse outer leaves of the lettuce and clean the thoughts closely, manufacturing absolutely sure it is absolutely free of grit; slash the brain inside 50 percent vertically, throughout the stem. Simmer the lettuce and peas with the parsley, found out, in accurately sufficient unsalted water to add, until the peas are tender, about 15 minutes. Remove the pot to the heat and move the lettuce halves to a bowl. Anytime they are great ample to control, squeeze the liquid in opposition to them again into the pot and discard them. Drain the peas, preserving all the cooking liquid; boil to remove it to in excess of 1 cup (250 ml). In the meantime, press the peas during a wonderful sieve with a plastic spatula. Put this paste and the minimized liquid in a little pan. Sauté the cubes of bread in the butter, turning until they are golden on all aspects. As you do consequently, convey the soup to a boil. add the product and warm temporarily devoid of boiling. Time with salt and serve in heated bowls garnished with very little leaflets of chervil and the croûtons. Serves 2 modestly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2400/pur-e-de-petits-pois"},{"id":"2399","title":"POTÉE JURASSIENNE","ingredients":"Soup and “Boiled” Meats ½ pound (250 gr) dried shell beans, or new, shelled kinds in time (over fifty percent the bodyweight is dropped inside shelling) 1 pound (500-gr) smoked bacon in one piece A 1-pound (500 gr) or larger sized saucisse de Morteau, or a different smoked sausage 1 pound (500 gr) beef, lamb, or mutton or a meaty lamb or mutton bone 4 to 6 carrots (relating to 400 gr), peeled and sliced in rounds 4 to 6 summer time turnips or 1 winter season turnip (regarding 500 gr completely), peeled and quartered or sliced 1 cabbage (relating to 3 bodyweight or 1.3 kg), outer leaves trimmed, quartered 6 waxy potatoes (about 2¼ weight or 1 kg), peeled and reduce in hefty ingredients Salt and black pepper Slices of stale bread, if possible sourdough Soak the beans, if dried, right away, and drain them. If the bacon is exceptionally smoky, desired destination it in a pan of chilly water, bring to a boil, and automatically remove the bacon and discard the water. Prick the sausage in a lot of locations consequently it doesn’t split open in cooking. Lower the meat into large parts together the divisions involving the muscle tissue. in a large pot of chilly water, convey the sausage, bacon, and meat or meaty bone to a simmer. Skim any impurities that add to the best. add the carrots, turnips, and shell beans; in a further 30 minutes add the cabbage; and in a different 45 minutes add the potatoes. After the potatoes and shell beans are comfortable, grind in pepper; style and year, if necessary, with salt. Remove the veggies to a incredibly hot platter and the meats to a chopping board. Reduce the latter and set up them along with the greens, holding all coated and sizzling. If you which includes, toast the bread. serve the cooking liquid as soup about the bread within scorching soup plates. As a instant system, in the exact plates, serve the meats over the veggies. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2399/pot-e-jurassienne"},{"id":"2393","title":"SOUPE AUX CHOUX À L’HUILE DE NOIX","ingredients":"Spring Cabbage Soup with Walnut Oil 2 small spring Savoy cabbages, if prospective, or other cabbage, thinly sliced to deliver over 1 pound (500 gr) 2 tablespoons walnut oil as well as a lot more for serving 2 or 3 potatoes (relating to 1½ weight or 700 gr), both floury or waxy, peeled and thinly sliced A dozen or consequently skinny slices of seedless bitter rye bread or “state” bread, ideally discomfort au levain Salt and black pepper In a large pot about medium heat, cook the sliced cabbage inside 2 tablespoons of walnut oil, stirring presently and then, right up until the cabbage wilts and some of it commences to coloration. add the potatoes alongside one another with 1 quart (1 lt) of chilly water and allow the soup simmer. In the meantime, toast the bread. Though the potatoes are performed and the cabbage incorporates particularly started out to slide aside — after about 15 minutes — time with salt and pepper. Spread the slices of bread in between 4 heated bowls and ladle the soup more than, or position the slices in the backside of a heated tureen, pour the soup around, and serve at the desk. Optionally, pour a small much more oil on top. Serves 4 as a filling 1st system.","directions":"","url":"https://recipe.bluelayer.org/recipe/2393/soupe-aux-choux-l-huile-de-noix"},{"id":"2382","title":"ANCHOYADE","ingredients":"Anchovy Spread 4 cloves garlic 4 or further salted anchovies, the filets cleaned of salt, stripped versus the bones, and rinsed 2 large handfuls chopped parsley 1 cup high quality, fresh-tasting olive oil Black pepper Mash the garlic to a paste in a mortar; add and mash the anchovy filets, then the parsley. Blend in the oil. Grind pepper in opposition to a mill. Spread the paste on toasted or grilled bread whilst it is nevertheless sizzling, and take in mechanically. Makes in excess of 1 cup.","directions":"","url":"https://recipe.bluelayer.org/recipe/2382/anchoyade"},{"id":"2381","title":"CAPERS Within OLIVE OIL","ingredients":"Capers in salt Crimson-wine vinegar Superior, fresh-tasting olive oil Rinse the salt carefully versus the capers and drain them perfectly. Destination them in a jar or reduced bowl, pour vinegar more than them to cover, soak for 1 hour, and drain perfectly. Pour olive oil around the capers to protect. To serve, spoon capers on to a piece or reduce of bread and fold it over them as a result they gained’t roll off.","directions":"","url":"https://recipe.bluelayer.org/recipe/2381/capers-within-olive-oil"},{"id":"2379","title":"CORN BREAD","ingredients":"2 cups (300 gr) cornmeal ¼ cup (50 gr) unsalted butter as well as further for the pan Scant ¾ teaspoon salt ½ teaspoon (2 gr) quick yeast 2 large eggs 1 cup (240 ml) heat milk Area the cornmeal in a heavy bowl and rub the butter into it utilizing your palms, until the mixture loses and then regains the regularity of dinner. add the salt, yeast, and eggs. Stir within plenty of of the hot milk to deliver a medium-thick batter (finer evening meal will soak up a lot more liquid). add the bowl and fixed it in a hot place, at small 80° (27° C), for above 2 hrs, all through which period, missing the gluten of wheat, the batter will add simply just a little, enhancing through quite possibly one-8th. Heat the oven to 450° F (230° C). Butter a black castiron frying pan about 10 inches (25 cm) broad and mounted it, vacant, in the oven to warm to virtually smoking warm. Remove it, routinely fill it with the batter, and return it to the oven to bake till the corn bread is mounted, 12 to 15 minutes. serve instantaneously. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2379/corn-bread"},{"id":"2378","title":"SCHIACCIATA","ingredients":"Flat Fireside Bread ½ teaspoon (2 gr) prompt yeast 3¾ cups (500 gr) unbleached all-reason flour 1⅝ cups (375 ml) water at around 80° F (27° C) Very good, fresh-tasting olive oil or melted lard Fantastic salt Coarse semolina Blend the yeast with 1 cup (130 gr) of the flour and 1 cup (240 ml) of the water. add and depart right away in a great desired destination, cooler than 70° F (21° C). Then mix this sponge with the chill out of the flour and water to deliver a gentle dough, blending it just adequate to involve the flour completely. Put the dough in a bowl, protect it, and put it in a scorching destination, 75° to 80° F (24° to 27° C), to add for 2 hrs. Then elevate up one facet of the dough and fold it on to the other, urgent evenly consequently the 2 stick, add once more, and go away to add for a further hour. 50 percent an hour into the minute add, mounted an oven rack in the final fifty percent of the oven and line it with a baking stone or quarry tiles. Warm the oven to 500° F (260° C). Every time the developing season is up, convert the dough out of its bowl and slash it in 50 percent with a monotonous gain. Flatten each and every 50 percent with an open hand—rolling would push out as well innumerable bubbles—and then extend each and every fifty percent to an even spherical over 12 inches (30 cm) large. On to just about every pour a spiraling thread of oil or melted lard or brush the top minimally with oil or lard. Even further generously, sprinkle each with salt. Allow the rounds add for 10 minutes. Sprinkle a peel or open-sided baking sheet evenly with semolina and House one spherical on it. With your hands, push a dozen or even further dimples into the final of the dough, and slip the loaf suddenly and confidently off the peel on to the stone or tiles. Remove Even though very well browned, once relating to 15 minutes, then immediately bake the other spherical. serve sizzling. Generates 2 loaves.","directions":"","url":"https://recipe.bluelayer.org/recipe/2378/schiacciata"},{"id":"2369","title":"CARROT SOUP","ingredients":"2 bodyweight (1 kg) carrots, peeled and sliced 1 onion, sliced 3 cups (750 ml) water 2 cups (500 ml) chicken broth or stock Salt and black pepper ½- to ¾-inch (1- to 2-cm) cubes of 1- or 2-working day-previous white bread, optional Unsalted butter, optional ½ cup (125 ml) heavy cream Leaflets plucked against fresh chervil for garnish Boil the carrots and onion in the water right up until they are smooth, relating to 10 minutes. Drain them, booking the cooking liquid, and purée them, getting a blender, food items mill, or foods processor and introducing a little bit of the cooking liquid as expected. Mix the purée, cooking liquid, and broth, warm to a boil, and year with salt and pepper. If you’d which includes to serve the soup with croûtons, create them although the soup is heating via sautéing the cubes of bread in butter, until golden on all facets. While they are accomplished, acquire them in opposition to the pan and retain them warm. add the product to the soup, carry it to a boil, and put the soup into a heated tureen or straight into heated client bowls. Garnish generously with chervil. If you Use croûtons, move them at the desk consequently they hold all their crunch. Serves 4 to 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2369/carrot-soup"},{"id":"2335","title":"Spicy shrimp and Cheese Dip","ingredients":"Ingredients Serves 12–24 as an appetizer 2 slices sugar-absolutely free bacon 1 cup popcorn shrimp (not the breaded variety), cooked 2 medium yellow onions, diced 2 cloves garlic, minced 1 medium tomato, diced 3 cups shredded Monterey jack cheese 1/4 teaspoon sugar-absolutely free scorching sauce 1/4 teaspoon cayenne pepper 1⁄ 4 teaspoon black pepper Cleansing Use a difficult sponge to remove any dried-on food items versus the slow cooker Though cleansing it. A scouring pad May possibly scratch the seem, building a level for micro organism to improve. 1. Cook the bacon in a medium skillet more than medium heat till crisp, about 5–10 Minutes. Maintain grease in pan. Lay the bacon on a paper towel to great. 2. The moment amazing, crumble the bacon with your palms. 3. If the shrimp is not precooked, boil it within water for 10 minutes. Drain and great. 4. Add the onion and garlic to the bacon drippings in the skillet and sauté around medium- Reduced warm until they are smooth and fragrant, about 10 minutes. 5. Add all the ingredients in the slow cooker; stir nicely. Cook coated on a small Natural environment for 1–2 several hours, or until the cheese is totally melted.","directions":"","url":"https://recipe.bluelayer.org/recipe/2335/spicy-shrimp-and-cheese-dip"},{"id":"2237","title":"Breadless BLT","ingredients":"Ingredients Serves 2 6 slices sugar-cost-free bacon 1 heavy tomato, slice into 4 equivalent slices 4 leaves romaine lettuce 1⁄ 2 large avocado, sliced 2 tablespoons Do-it-yourself Mayonnaise 1. Cook bacon in a medium skillet in excess of medium heat until crisp. Remove bacon and Return bacon pounds to heat. 2. Point every tomato slash inside bacon weight and cook for 1 second. Remove versus pan and preset Apart. 3. Ultimate each of 2 tomato slices with 2 slices romaine lettuce, 1 ⁄ 4 of avocado, and 1 Tablespoon mayonnaise. 4. Address with remaining tomato slices.","directions":"","url":"https://recipe.bluelayer.org/recipe/2237/breadless-blt"},{"id":"2205","title":"Tomato and Bread Stew","ingredients":"3 bodyweight ripe plum tomatoes 1 (1-pound) loaf Italian or French bread 1/4 cup Olive oil 1 heavy onion, chopped 2 garlic cloves, chopped 3 to 4 cups full milk 1/2 cup firmly packed chopped fresh new basil 1/2 cup grated whole milk mozzarella cheese 1/2 cup freshly grated Parmesan cheese Salt and freshly ground black pepper to taste Fresh basil leaves for garnish Vegetable oil spray 1. Grease a slow cooker liberally with vegetable oil spray. Rinse tomatoes and Discard main. Lower tomatoes inside 50 percent and squeeze about the sink to remove seeds. Slice Tomatoes into 1-inch cube, and Set aside. Slice bread into 1/2 -inch cubes, and point Cubes in the slow cooker. 2. heat oil in a medium skillet over medium-large warm. add onion and garlic, and Cook, stirring continuously, for 3 minutes, or right up until onion is translucent. add tomatoes and Cook an added 5 minutes, or right up until tomatoes melt. Scrape mixture into the gradual Cooker. 3. Add milk and basil to the slow cooker, and stir properly. Cook on Reduced for 4 to 6 hrs Or on large for 2 to 3 several hours, stirring halfway for the duration of the cooking year, or until mix Is thick and creamy. 4. If cooking on Reduced, add the heat to large. Stir mozzarella and Parmesan cheesesinto the slow cooker, and cook for an further 10 to 15 minutes, or right up until cheeses Soften. Time to taste with salt and pepper, and serve very hot, garnishing every serving with Much more basil leaves.","directions":"","url":"https://recipe.bluelayer.org/recipe/2205/tomato-and-bread-stew"},{"id":"2190","title":"Bruschetta","ingredients":"6 to 8 slices rustic Italian bread, 3/4 -inch thick and 3x4 inches inside measurement 1/4 cup Olive oil 1 garlic clove, halved 1. light a charcoal or fuel grill, or preheat the oven broiler. 2. grill or broil bread for 1 to 2 minutes for each facet, or until brown. Brush both equally facets of Toasts with olive oil, and rub one aspect of toasts with slash seem of garlic clove.","directions":"","url":"https://recipe.bluelayer.org/recipe/2190/bruschetta"},{"id":"2189","title":"Crostini","ingredients":"20 slices slender Italian bread, 1/2 -inch thick and 2x3 inches in sizing 1/3 cup Olive oil 1 garlic clove, halved 1. Preheat the oven to 375°F, and line a baking sheet with hefty-accountability aluminum foil. 2. Brush possibly aspects of bread slices with olive oil, and set up bread on the written Baking sheet. Bake till bread is starting up to brown, relating to 5 to 6 minutes. 3. Remove bread to the oven, and rub one aspect of toasts with slice look of garlic Clove. Observe: The toasts can be composed up to 2 times within progress and stored at area Temperature in an airtight container. Variance: Choice melted unsalted butter for the olive oil. Whilst developing the toasts in progress is a Good boon for residence chefs with out the selection of arms Obtainable to do the process in a cafe kitcchicken area, you fairly require to create certainly they’re not soggy. If it’s Been humid, and your toasts are much less than crisp, reheat them in a 350°F oven for 3 to 4 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2189/crostini"},{"id":"2180","title":"Panettone Bread Pudding","ingredients":"3 hefty eggs 1 cup granulated sugar 1 3/4 cups whole milk 6 tablespoons unsalted butter, melted 1/2 teaspoon natural Vanilla extract 1/4 teaspoon ground Cinnamon Pinch of salt 5 cups cubed panettone 1/2 cup golden raisins 3/4 cup merged candied end result Vegetable oil spray Gelato or sweetened whipped cream (optional) 1. Whisk eggs in a huge blending bowl with sugar until thick and lemon-coloured. Whisk In milk, melted butter, vanilla, cinnamon, and salt. add bread cubes, and force down With the back again of a spoon consequently they soak up egg mix. Stir within raisins and candied fruit. 2. Grease the in of the slow cooker liberally with vegetable oil spray or butter. Spoon mixture into the slow cooker. Cook on large for 1 hour, tchicken stop the warm to Small and cook for 2 to 3 several hours, or until a toothpick inserted into the centre arrives out Fresh and an immediate-study thermometer inserted into the heart of the pudding reads 165°F. serve scorching or at area temperature, with gelato or whipped cream, if utilizing. Take note: The dish can be published up to 2 times in progress and refrigerated, tightly Coated. Reheat it, coated, in a 350°F oven for 20 to 25 minutes, or until very hot. Difference:Alternate chopped dried apricots and chopped dried figs for the candied culmination and Raisins. Though panettone is the bread customarily applied inside Italy for bread puddings, it’s often demanding to discover Other than at Xmas season in a great number of supermarkets. You can generally different challah, brioche, or Other wealthy egg breads.","directions":"","url":"https://recipe.bluelayer.org/recipe/2180/panettone-bread-pudding"},{"id":"2179","title":"Apple Bread Pudding","ingredients":"12 ounces stale bread, slice into 1-inch cubes 1 1/2 bodyweight Granny Smith or Golden Mouth watering apples, peeled, cored, and chopped 3/4 cup Thinly sliced dried figs, stemmed if critical 4 hefty eggs, frivolously crushed 1 (14-ounce) can sweetened condensed milk 4 tablespoons (1/2 adhere) unsalted butter, melted 2 tablespoons recently squeezed lemon juice 2 teaspoons grated lemon zest Pinch of salt Pinch of freshly grated nutmeg Gelato or sweetened whipped cream (optional) Vegetable oil spray 1. Grease the within of the slow cooker liberally with vegetable oil spray. Mix Bread cubes, apples, and figs in the slow cooker. mix eggs, condensed milk, Melted butter, lemon juice, lemon zest, salt, and nutmeg, and whisk very well. Pour mix Into the slow cooker, and stir nicely. 2. Cook on Reduced for 5 to 6 several hours or on high for 2 1/2 to 3 hrs, or until the pudding is Fixed and puffed. serve pudding sizzling or sizzling, crowned with gelato or whipped cream, if Employing.","directions":"","url":"https://recipe.bluelayer.org/recipe/2179/apple-bread-pudding"},{"id":"2165","title":"Leeks Gratinée","ingredients":"12 to 18 tiny leeks 2 tablespoons unsalted butter, melted 1/3 cup Vegetable Stock or bought stock 1/4 cup dry white wine 2 tablespoons chopped fresh marjoram or 2 teaspoons dried Salt and freshly ground black pepper to taste 1/2 cup undeniable breadcrumbs 1/2 cup grated fontina 1/2 cup freshly grated Parmesan cheese 1. Slender off root conclusion of leeks and discard all yet 1 inch of green tops. Break leeks Lengthwise, and rinse properly beneath chilly operating water, rubbing with your arms to Dislodge all grit. Prepare leeks in the slow cooker. 2. Add butter, stock, wine, and marjoram to the slow cooker. Cook on Small for 4 to 5 Hrs or on high for 2 to 2 1/2 hrs, or until leeks are gentle. 3. Preheat the oven to 400°F. Remove leeks to the slow cooker with a slotted Spatula and prepare them in a 9 x 13-inch pan. Period to taste with salt and pepper. Blend breadcrumbs, fontina, and Parmesan in a bowl, and sprinkle mix on ultimate Of leeks. 4. Bake leeks for 15 minutes, or until best is browned. serve mechanically.","directions":"","url":"https://recipe.bluelayer.org/recipe/2165/leeks-gratin-e"},{"id":"2162","title":"Tomato Pudding","ingredients":"3 bodyweight ripe tomatoes 1/3 cup Olive oil 4 garlic cloves, minced 1/4 loaf Italian bread, Reduce into 1/2 -inch cubes (regarding 3 cups) 2 teaspoons chopped fresh new oregano or 1/2 teaspoon dried 1 teaspoon fresh thyme or 1/8 teaspoon dried 1/3 cup heavy cream 1/4 cup freshly grated Parmesan cheese Salt and freshly ground black pepper to taste Vegetable oil spray 1. Grease the in of the slow cooker liberally with vegetable oil spray. Rinse Tomatoes and discard cores. Squeeze tomatoes to discard seeds, and slice tomatoes into 1/2 -inch cube. Fixed apart. 2. heat oil in a hefty skillet in excess of medium-high heat. add garlic and cook, stirring Usually, for 2 minutes. add bread cubes, and cook for 3 to 4 minutes, stirring Normally, till cubes are evenly browned. Scrape mix into the slow cooker. 3. Add tomatoes, oregano, thyme, product, Parmesan cheese, salt, and pepper to the Slow cooker. Throw to add, and spread mixture frivolously, patting it down with the Back again of a spoon. Cook on small for 3 to 4 several hours or on Superior for 2 to 3 hrs, or until Tomatoes are comfortable. serve gratin very hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2162/tomato-pudding"},{"id":"2151","title":"Beef and Sausage Meatloaf","ingredients":"2 tablespoons olive oil 1 medium onion, chopped 1 small carrot, chopped 1 celery rib, chopped 1 garlic clove, minced 2 huge eggs, frivolously crushed 1/4 cup whole milk 1/2 cup Italian breadcrumbs 1/2 cup freshly grated Parmesan cheese 1/2 cup grated mozzarella cheese 3 tablespoons chopped new parsley 1 tablespoon fresh thyme or 1/2 teaspoon dried Salt and freshly ground black pepper to taste 1 pound lean ground beef 1/2 pound The vast majority adorable Italian sausage 1 cup Herbed Tomato Sauce or acquired sauce 1/4 cup Dry pink wine Vegetable oil spray 1. heat oil in a reduced skillet over medium-large heat. add onion, carrot, celery, and Garlic, and cook, stirring typically, for 3 minutes, or until onion is translucent. Fixed Apart. 2. Blend eggs, milk, breadcrumbs, Parmesan, mozzarella, parsley, thyme, salt, and Pepper in a large blending bowl, and stir perfectly. add beef, sausage, and vegetablemixture, and mixture effectively. 3. Grease the in of the slow cooker add liberally with vegetable oil spray. Fold A sheet of hefty-obligation aluminum foil inside 50%, and put it in the backside of the sluggish Cooker with the aspects of the foil extending up the aspects of the slow cooker. Kind meat Mixture into an oval or spherical, based on the condition of your cooker, and Room it into The cooker on top of the foil. Mix tomato sauce and wine, and pour blend on top Of meatloaf. 4. Cook meatloaf on small for 6 to 8 hrs or on Large for 3 to 4 several hours, or until an Quick-read through thermometer inserted into the centre of the loaf registers 165°F. Permit Meatloaf to sit for 10 minutes. Remove meatloaf to the slow cooker through pulling it up By means of the aspects of the foil. Drain off any grease against the foil, and tumble meatloaf on to a Serving platter. serve instantly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2151/beef-and-sausage-meatloaf"},{"id":"2138","title":"Loaded Turkey Breast","ingredients":"1 (2-pound) boneless, skinless turkey breast fifty percent 1 (10-ounce) package deal frozen chopped spinach, thawed 3 tablespoons whole milk 1 large egg 1/2 cup Breadcrumbs Salt and freshly ground black pepper to taste 1/4 pound mortadella 1/4 pound prosciutto 3 garlic cloves, reduce into 4 slivers each 1 1/2 cups chicken Stock or bought stock 1/2 cup Dry white wine 1 onion, sliced 1 carrot, sliced 4 sprigs fresh parsley 2 sprigs fresh thyme or 1 teaspoon dried 1 bay leaf 1. Rinse turkey, and pat dry with paper towels. Vacation put turkey breast about 2 sheets Of plastic wrap. Pound with the flat aspect of a meat mallet or backside of a very little Saucepan until it is a uniform thickness. 2. Area spinach in a colander and drive with the back again of a spoon to extract as substantially Liquid as potential. add milk, egg, and breadcrumbs in a blending bowl, and whisk Effectively. Stir in spinach, and year to taste with salt and pepper. 3. Layer mortadella and prosciutto on best of turkey, and spread spinach blend on Top. Roll turkey breast into a form that will match into your slow cooker, and tie withkitcchicken string. Deliver 12 slits about turkey breast, and add a garlic sliver inside just about every One. 4. Point turkey breast in the slow cooker, and add stock, wine, onion, carrot, parsley, Thyme, bay leaf, salt, and pepper. Cook on Reduced for 6 to 8 hrs or on large for 3 to 4 Several hours, or until a thermometer inserted in the middle of turkey reads 165°F. Remove Turkey versus the slow cooker. To serve, remove and discard the string, and thinly minimize Turkey.","directions":"","url":"https://recipe.bluelayer.org/recipe/2138/loaded-turkey-breast"},{"id":"2107","title":"WHITE BEAN HUMMUS WITH Clean THYME","ingredients":"WHITE BEAN HUMMUS WITH fresh THYME Ingredients 1 tbsp recently squeezed lemon juice 2 tbsp tahini 1 small to medium clove garlic, finely sliced 21⁄2 – 3 tsp fresh thyme, coarsely chopped 1-2 tbsp further-virgin olive oil 1⁄2 tsp dijon mustard 2 tbsp crimson wine vinegar 1⁄2 tsp sea salt 1⁄4 cup fresh basil, coarsely chopped 1-2 tbsp water Fresh ground black pepper to taste 2 cups cooked chickpeas Guidance Mix all ingredients in processor, until water, thyme, and basil. Purée until soft, slowly but surely incorporating water as most popular to slender dip as desired. Serve with pita or naan bread.","directions":"","url":"https://recipe.bluelayer.org/recipe/2107/white-bean-hummus-with-clean-thyme"},{"id":"2065","title":"Italian Wedding ceremony Soup","ingredients":"4 large eggs, flippantly crushed, separated 1/3 cup Italian breadcrumbs 1/4 cup milk 1/4 cup grated whole milk mozzarella cheese 5 garlic cloves, minced, separated 3/4 pound ground pork 1/2 pound ground veal Salt and freshly ground black pepper to taste 6 cups chicken Stock or procured stock 1 fennel bulb, rinsed, trimmed, and thinly sliced 1/2 pound Escarole, cored and coarsely chopped 1/2 cup orzo 1/2 cup freshly grated Parmesan, separated Vegetable oil spray 1. Preheat the oven to 500°F. Line a broiler pan with hefty-responsibility aluminum foil, and Grease the foil with vegetable oil spray or vegetable oil. 2. Add 2 eggs, breadcrumbs, milk, cheese, and 2 garlic cloves into a blending Bowl, and whisk nicely. add pork and veal, blend properly, and year to taste with salt and Pepper. Sort mix into 1-inch balls, and vacation put them on the greased foil. Brown Meatballs in the oven for 10 minutes, or until frivolously browned. Go meatballs to The slow cooker with a slotted spoon. 3. Add stock, fennel, and getting garlic to the slow cooker. Cook on Small for 6 to 8 Several hours or on large for 3 to 4 several hours, or right up until meatballs are cooked during and fennel is Gentle.4. If cooking on small, strengtchicken the heat to large. add escarole and orzo to the gradual Cooker. Cook on high for 20 to 30 minutes, or until orzo is cooked al dente. Period to Style with salt and pepper, and serve warm, passing cheese individually. Observe: The soup can be penned up to 3 times in progress and refrigerated, tightly Coated. Reheat it, lined, in excess of small heat, stirring at times. Differences: Different ground turkey for the pork and veal. Choice curly endive for the escarole.","directions":"","url":"https://recipe.bluelayer.org/recipe/2065/italian-wedding-ceremony-soup"},{"id":"2059","title":"Turkey Meatloaf","ingredients":"2 tablespoons olive oil 1 superior onion, chopped 2 garlic cloves, minced 1 celery rib, chopped 1 pound ground turkey 2 heavy eggs, frivolously crushed 1/2 cup simple breadcrumbs 1/2 cup freshly grated Parmesan cheese 1/4 cup finely chopped solar-dried tomatoes packed inside oil 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh oregano or 2 teaspoons dried Salt and freshly ground black pepper to taste Vegetable oil spray For serving: Herbed Tomato Sauce or ordered marinara sauce 1. Warm oil in a medium skillet previously mentioned medium-high heat. add onion, garlic, and celery. Cook, stirring generally, for 5 minutes, or until onion softens. Scrape blend into a Blending bowl. add turkey, eggs, breadcrumbs, Parmesan, tomatoes, parsley, oregano, Salt, and pepper. Blend nicely to mix. 2. Grease the in of the slow cooker add liberally with vegetable oil spray. Fold A sheet of large-accountability aluminum foil in 50%, and House it in the backside of the sluggish Cooker with the facets of the foil extending up the facets of the slow cooker. Sort meat Mix into an oval or spherical, relying on the condition of your cooker, and level it on Top of the foil. 3. Cook meatloaf on small for 6 to 8 several hours or on Superior for 3 to 4 several hours, or till an Instantaneous-study thermometer inserted into the heart of meat registers 165°F.4. Remove meatloaf versus the slow cooker by means of pulling it up by way of the facets of the foil. Drain off any grease in opposition to the foil, drop meatloaf on to a serving platter, and serve scorching With Herbed Tomato Sauce or marinara sauce.","directions":"","url":"https://recipe.bluelayer.org/recipe/2059/turkey-meatloaf"},{"id":"2050","title":"HUMMUS WITH ROASTED CAULIFLOWER","ingredients":"Ingredients 3/4 medium cauliflower florets 3/4 clove of garlic 1 2/3 tbsp. lemon juice 1/4 cup tahini 1 2/3 tbsp. olive oil Salt and pepper to taste Lemon wedge, olive oil & parsley for garnish Pita bread for serving Guidelines Preheat your oven to 400 amounts, and plan a baking sheet included with oil. Stage cauliflower florets on baking sheet. Spray or drizzle frivolously with a lot more Oil. Roast on 300 ranges for 40 minutes, flipping florets halfway through cooking Year for even roasting. Remove cauliflower to oven and amazing. Mix cauliflower, garlic, tahini, lemon juice, olive oil, salt and pepper within Processor. Method till gentle. add water one tablespoon at a period for a thinner Regularity, if favored. Drizzle with olive oil and sprinkle with parsley for garnish. Serve with lemon wedges and pita bread","directions":"","url":"https://recipe.bluelayer.org/recipe/2050/hummus-with-roasted-cauliflower"},{"id":"2041","title":"grilled Pork Sandwiches","ingredients":"With Broccoli Rabe You’ll Require:
4 cloves garlic, minced1 tsp chopped new rosemary
1 tsp fennel seeds, somewhere
around chopped
3 Tbsp olive oil
1 lb pork
tenderloin Salt
and black pepper to taste
1 bunch broccoli rabe, backside
50 percent of stems eliminated
1⁄2 tsp purple pepper flakes
1⁄2 cup jarred roasted pink peppers
4 slices sharp provolone
4 seeded hoagie rolls","directions":"• add 50% of the garlic, the rosemary, and fennel seeds in a blending bowl with 2 Tablespoons of the olive oil. Year the pork all more than with salt and pepper and Add in a sealable plastic bag with the rosemary mixture. Seal and refrigerate for At minimum 1 hour (or up to 6 several hours). • Convey a pot of salted water to a boil. add the broccoli rabe and cook for above 7 Minutes, until simply gentle. Drain. heat the being 1 tablespoon olive oil in a large Sauté pan. add the remaining garlic and the pink pepper flakes and sauté for 2 minutes. Add the broccoli rabe and cook for 3 minutes, right up until Really comfortable. Year with salt and Pepper. • Preheat a grill over medium-large heat. Remove the pork against the bag and grill, Turning from time to time, for over 12 minutes, until the appear is frivolously charred and enterprise Nevertheless carefully yielding to the contact, and an quick-examine thermometer inserted into the Thickest aspect of the meat registers 150°F. Take it easy the pork for 5 minutes prior to cutting Into skinny rounds. • Divide the pork, broccoli rabe, peppers, and provolone in between the hoagie rolls. Point the sandwiches on the grill and cook for in excess of 2 minutes for each facet, right up until the Bread is flippantly toasted. Would make 4 servings","url":"https://recipe.bluelayer.org/recipe/2041/grilled-pork-sandwiches"},{"id":"2033","title":"EGG SANDWICH","ingredients":"2, 3 or even 4 slices of bacon, stacked and thinly sliced 2 or 3 eggs 1 to 2 ounces (28 to 55 g) of shredded Cheddar cheese A handful of chopped fresh thyme, parsley or green onions A pair turns of your pepper grinder Amazing artisanal bread, for toasting Slap the bacon into your favourite small nonstick skillet. Transform the heat to medium-large and get started listening. A simmering pan usually means very little. Sizzle is the strong of taste. Also loud, even though, and a very hot pan abruptly turns into a smoking-burning pan. As soon as 10 minutes or consequently, the moment the bacon is browned and crispy, flip down the warm and pour off 50% the fat. In the meantime, start out the espresso, then break the eggs into a bowl and add the cheese, herb and pepper. Whisk vigorously. Pour over the bacon and stir quickly, only adequate to blend frivolously. Fry, without stirring, basically right up until the eggy, bacony goodness is evenly browned on the backside and company more than enough to switch, then deftly switch about the is effective with a spatula. Fry until the eggs are cooked for the duration of, a further pair of minutes. Tuck among slices of toast, and serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/2033/egg-sandwich"},{"id":"2020","title":"Chickpea Crostini","ingredients":"You’ll Require:
1 can (14 oz) garbanzo beans (aka chickpeas), worn out
and rinsed2 Tbsp olive oil,
additionally far more for brushing on the bread
2 Tbsp tapenade
1 Tbsp balsamic vinegar
1⁄4 tsp fresh rosemary
1 pinch pink pepper flakes Salt
and black pepper to taste
4 (1⁄2\"-thick) slices ciabatta or state bread *
All those garbanzos
are outstanding on their personal or
aided
along with grilled chicken, Steak, or lamb.","directions":"• Preheat a grill or grill pan over high heat. Whilst the grill is heating up, add the Chickpeas, olive oil, tapenade, balsamic, rosemary, and pepper flakes. mixture right up until the Chickpeas are flippantly included. Period with salt and pepper. • Frivolously brush the bread on both of those facets with olive oil and grill in excess of superior warm for about 2 minutes for each facet, until flippantly charred on the outside the house nonetheless continue to a little bit tender in the centre. Top each individual piece of bread with adequate chickpea mixture to cover. You’ll most likely add Leftover chickpeas, which can be served as a aspect dish or with much more toasted bread. Lined, they continue to keep in the fridge for up to 1 7 days. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/2020/chickpea-crostini"},{"id":"2019","title":"shrimp Po’ Boys","ingredients":"You’ll Have to have:
2 Tbsp Worcestershire sauce
2 Tbsp olive oil mayonnaise
1 Tbsp grainy mustard
1 Tbsp ketchup
2 Tbsp chopped pickles
1 lb medium shrimp, peeled
and deveined
1 tsp
Aged Bay Seasoning
1⁄8 tsp cayenne pepper Salt
and black pepper to taste Steel skewers, or wood skewers damp within water for
30 minutes
1 hefty French loaf or baguette
1 large tomato, sliced
4 cups shredded iceberg lettuce
1⁄2 yellow onion, thinly sliced * Classic po’ boy bread is really
a hybrid of
a French loaf
and
a baguette: Crunchy crust with
a pillowy inner.
A French loaf is in
all probability the most straightforward Compromise within maximum
American marketplaces.","directions":"• Preheat a grill or grill pan more than high heat. For the remoulade, mix the Worcestershire, mayonnaise, mustard, ketchup, and pickles in a blending bowl and stir Collectively. Fastened apart. • Period the shrimp with the Previous Bay, cayenne, salt, and black pepper and thread on to The skewers. grill for 1 to 2 minutes for each facet, until purple and specifically organization. • Slash the bread in 50 percent horizontally and scoop out a little bit of the bread versus the top and Backside halves. Slather the bread with the remoulade, then costume with the tomato slices, Lettuce, onion, and shrimp. Slash into 4 sandwiches and serve. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/2019/shrimp-po-boys"},{"id":"2014","title":"CHICKPEA FLATBREAD","ingredients":"Farinata 3 1/2 cups (400 g) chickpea flour 4 cups (950 ml) water Salt and freshly ground black pepper To taste 1/2 cup (118 ml) excess-virgin olive oil Process In a superior bowl, whisk with each other the chickpea flour and the 4 cups Of water. Time with salt and enable to take it easy for 12 hrs. Skim Off any froth that contains fashioned on the look, then stir the flour Mix. Heat the oven to 425°F (220°C). Plan a huge rimmed baking Sheet through drizzling the olive oil to coat the backside. Pour the batter during a wonderful-mesh sieve on to the pan, manufacturing A layer about 1/4 inch (6 1/2 mm) deep. Stir the batter with a Wood spoon to take in the oil. Sprinkle generously with pepper. Bake for around 20 minutes, or until golden-brown. serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2014/chickpea-flatbread"},{"id":"2008","title":"BROCCOLI PURÉE WITH CROUTONS AND WALNUTS","ingredients":"Crema di broccoli con pane croccante e noci 1 lb. (500 g) broccoli, minimize into florets, As well as further florets for garnish, If desired 1 1/3 lbs.. (600 g) potatoes (about 3 medium), peeled and diced 3 1/2 oz. (100 g) onions (over 1 1/2 little), sliced 6 1/3 cups (1 1/2 l) water Salt and freshly ground black pepper To taste 2 oz. (60 g) working day-aged bread, diced (above 1 3/4 cups) 2 tsp. (10 ml) more-virgin olive oil, As well as far more for baking sheet 4 walnuts, reduce into areas Put the greens in a saucepan with the 6 1/3 cups (1 1/2 l) Of water and boil them, then purée them at the time they’re accomplished. Dilute the purée with a little bit of water if required and year with Salt and pepper to taste. Cube the bread and toast it in a nonstick pan with a little bit of oil. Garnish just about every serving with the croutons, a broccoli floret, and A couple of walnut sections. Drizzle with olive oil and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/2008/broccoli-pur-e-with-croutons-and-walnuts"},{"id":"2000","title":"Grilled Raisin-Walnut Bread","ingredients":"With Ricotta and Grapes You’ll Need to have: 1 medium bunch (about 1⁄2 lb) purple grapes 4 (1⁄2\"-thick) slices raisin-walnut bread 1 cup component-skim ricotta 1 tsp chopped fresh rosemary Black pepper to taste * Have to have to switch this into dessert? Omit the black pepper and drizzle on a light Move of honey in its place. * A further more classic bread which includes ciabatta will hard work good. As a result will cinnamon-swirl Bread offered via producers which add Sunshine-Maid. How to Deliver It: • Preheat a grill previously mentioned large heat. Level the grapes instantly on the grate and grill for About 10 minutes, until the skins are blistered and the insides are sizzling and juicy. Although The grapes grill, grill the bread, turning, until flippantly browned and crisp. • Spread the ricotta in a thick layer on the slices of bread. Remove the grapes versus the Stems and prepare on top of the ricotta, alongside with the rosemary and a generous total Of recently cracked black pepper. Can make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/2000/grilled-raisin-walnut-bread"},{"id":"1965","title":"Banana-Nutella Panini","ingredients":"You’ll Will need:
4 Tbsp chocolate- hazelnut spread
8 slices complete-wheat bread
2 unbelievably ripe bananas, sliced
2 Tbsp butter, melted * The utmost commonly readily
available model is Nutella, yet we choose Nocciolata, which incorporates
A
a great deal
a lot more reputable factor list.","directions":"• Preheat a grill or grill pan about medium heat. Divide the chocolate spread in between 4 Slices of the bread, pave thoroughly with the banana slices, and top with the getting Areas of bread. Brush either aspects of every sandwich with a light coating of melted Butter (which will assist the sandwiches brown and crisp effortlessly). • Destination the sandwiches on the grill and top with a light item—a fresh new pot or pan Will work outstanding— that applies exactly sufficient stress to weigh down the sandwiches and Aid them crisp. grill for 3 to 4 minutes, until the bottoms are effectively toasted; change and Repeat. Reduce the sandwiches in 50% on the diagonal and serve. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1965/banana-nutella-panini"},{"id":"1950","title":"DITALINI RIGATI WITH ANCHOVIES AND Sunshine-DRIED TOMATOES","ingredients":"Ditalini rigati con acciughe e pomodori secchi Salt to taste 1/3 cup (40 g) fresh breadcrumbs 12 oz. (350 g) ditalini rigati 3 1/2 tbsp. (50 ml) added-virgin Olive oil 3 oz. (80 g) anchovy fillets packed Within oil, chopped 8 solar-dried tomatoes packed in oil, Chopped 1/2 cup (100 ml) white wine 1/2 clove garlic Crushed pink pepper flakes to taste 1 tsp. minced new parsley Deliver a large pot of salted water to a boil. In a nonstick skillet, toast the breadcrumbs around medium warm. Cook the pasta in the boiling water till it is al dente; drain. Warm the olive oil in a large skillet and cook the anchovies on reduced Warm right up until they dissolve, in excess of 1 moment, taking a picket spoon To guidance split them up. Add the sunlight-dried tomatoes to the anchovies and stir to com- Bine. Pour in the white wine and add the garlic, entire. Stir until The wine evaporates. Remove the garlic and add a pinch of beaten pink pepper and Minced parsley. add the ditalini to the skillet, stir to blend, And cook for 1 moment further. Top with breadcrumbs to taste and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1950/ditalini-rigati-with-anchovies-and-sunshine-dried-tomatoes"},{"id":"1948","title":"Grilled Scallop Ceviche","ingredients":"You’ll Have to have: 1 lb medium sea scallops Salt and black pepper to taste 2 medium oranges (ideally blood oranges), peeled and segmented 1⁄2 English cucumber, thinly sliced 1 tiny avocado, peeled, pitted, and cubed 1 lower red onion, thinly sliced 1⁄2 jalapeño pepper, minced 2 Tbsp olive oil, in addition a lot more for coating the scallops Juice of 2 limes 1⁄2 cup chopped cilantro Grilled bread or grilled corn tortillas * If you can’t order your arms on scallops, shrimp create for a great alternate. How to Deliver It: • Preheat a grill or grill pan previously mentioned high heat. Drizzle the scallops with precisely more than enough olive Oil to coat, then period on both of those aspects with salt and pepper. Though the grill is unbelievably scorching, Add the scallops and grill for over 2 minutes, right up until pleasant grill marks add created And the flesh conveniently pulls absent in opposition to the grill. Turn and cook for a different 2 minutes, Right up until the scallops are organization nevertheless carefully yielding to the contact. • Minimize the scallops in 50 percent horizontally, then mix with the oranges, cucumber, Avocado, onion, and jalapeño. Drizzle in the 2 tablespoons olive oil, the lime juice, And cilantro, and period with salt and pepper. serve with grilled bread or corn Tortillas. Generates 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1948/grilled-scallop-ceviche"},{"id":"1945","title":"PIZZA SALAD","ingredients":"FOR THE CRISPY, CHEWY CROUTONS 4 slices of prosciutto 4 thick slices of artisanal bread, minimize into small chunk-measurement cubes 2 tablespoons (30 mL) of water 1 tablespoon (15 mL) of olive oil FOR THE DRESSING 2 tablespoons (30 mL) of olive oil 1 tablespoon (15 mL) of balsamic vinegar 1 tablespoon (15 mL) of Dijon mustard 1 teaspoon (5 mL) of dried oregano FOR THE SALAD 1 pint (500 mL) of cherry tomatoes, halved 8 ounces (225 g) of mini bocconcini cheese, worn out Leaves in opposition to 1 bunch of fresh basil Preheat your oven to 350°F (180°C). Switch on your convection admirer if you contain one. Line a baking sheet with parchment paper and frivolously oil the paper. Prepare the prosciutto slices at one conclusion of the baking sheet. in a heavy bowl, instantly throw the bread with the water till the humidity is lightly absorbed. Splash in the oil and throw yet again until flippantly lined. (The water on the in can help the croutons keep on being chewy, even though the oil on the exterior provides crispiness.) Spread out on the other conclusion of the baking sheet. Bake, stirring at the time midway for the duration of, till the croutons are golden brown and crispy, relating to 15 minutes. In the meantime, wipe out the bowl and in it whisk with each other the dressing ingredients right up until emulsified. Toss in the cherry tomatoes, bocconcini and basil leaves. Sprinkle on the croutons and crumble in the prosciutto. Throw the is effective alongside one another, frivolously blending the flavors, textures and hues. serve, proportion and love a small piece of Italy in your extremely personalized kitchen area!","directions":"","url":"https://recipe.bluelayer.org/recipe/1945/pizza-salad"},{"id":"1939","title":"PIZZA SOUP","ingredients":"FOR THE SOUP POT 2 tablespoons (30 mL) of olive oil 2 onions, chopped 6 to 8 garlic cloves, minced A 28-ounce (796 mL) can of crushed tomatoes 1 tablespoon (15 mL) of dried oregano 3 cups (750 mL) or consequently of your favored pizza toppings (these types of as sliced bell peppers, mushrooms, olives, cooked bacon) 4 ounces (115 g) of spicy pepperoni, thinly sliced into rounds and halved 4 cups (1 L) of wealthy chicken broth or simple outdated water ½ teaspoon (2 mL) of salt (still none if you use keep-procured chicken broth) A great deal of freshly ground pepper FOR THE OVENPROOF SOUP BOWLS 4 to 6 slices of your preferred multigrain bread 8 to 12 ounces (225 to 340 g) of shredded mozzarella or pizzablend cheese Preheat your broiler. Splash the olive oil into your soup pot in excess of medium-high heat. add the onions and garlic. Cook, stirring, as the onions melt, 2 or 3 minutes. Pour in the tomatoes, then stir in the oregano, your pizza toppings and the pepperoni. Pour in the chicken broth and time with salt and pepper. Convey to a vigorous boil for a instant, then automatically do away with the heat to a sluggish, regular simmer and deal with. Cook, stirring from time to time, right up until the flavors brighten and the textures melt, 10 minutes or as a result. Though the soup simmers, toast the bread, then slim it to healthy into ovenproof soup bowls. Established the toasts apart and put the bowls on a baking sheet. Ladle the soup into the bowls. top every with a cut of toast. add a thick topping of cheese, then broil until the cheese deliciously melts and browns, 5 minutes or consequently. Maintain an eye on the operates, moving or turning the tray as required for even browning. serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1939/pizza-soup"},{"id":"1930","title":"grilled Mussels","ingredients":"With Garlic Butter You’ll Have to have:
4 (2'-prolonged)
areas
aluminum foil
1 lb mussels, scrubbed beneath water
and debearded
4 cloves garlic, minced
2 Tbsp butter, minimize into lower parts
1⁄2 cup chopped fresh parsley
1⁄2 cup white wine
4 thick slices sourdough or nation-structure bread, grilled for
a pair minutes * Debearding precisely usually means getting rid of
any of the prolonged “hairs” that from time to time occur Hooked up to mussel shells.","directions":"• Preheat a grill about medium-small heat. Fold the sheets of foil inside 50 percent crosswise. Stage An equivalent total of mussels in the centre of just about every sheet, then divide the garlic, butter, And parsley between the 4 piles. For each and every packet, convey the finishes of the foil up around The mussels to crank out a tent, then fold the foil alongside one another to develop a tightly sealed Bundle. just ahead of manufacturing the top seal, pour a number of tablespoons of white wine into Each packet. • Stage the packets straight on the grill grate, fold facet dealing with up, and grill for 10 Minutes, till the mussels consist of all opened. serve with wedges of grilled bread for Dipping. Can make 4 servings","url":"https://recipe.bluelayer.org/recipe/1930/grilled-mussels"},{"id":"1907","title":"Fried Chicken","ingredients":"With Honey and Warm Sauce You’ll Want: 1 lb boneless, skinless chicken thighs 1 cup buttermilk 6 tablespoons scorching sauce (we which add Frank’s RedHot) 2 cups panko bread crumbs 1 Tbsp butter, melted Salt and black pepper to taste 4 Tbsp honey * Panko is a light, flat Eastern bread crumb that Makes crispier crusts than Traditional bread crumbs. * Chicken breasts effort and hard work good below, as well, yet they really should initially be pounded until they’re Uniformly 1⁄2\" thick. How to Deliver It: • Blend the Chicken, buttermilk, and 2 tablespoons of the incredibly hot sauce in a sealable Plastic bag. Seal and marinate in the fridge for up to 4 several hours. • Preheat a grill or grill pan over medium-reduced warm. Blend the bread crumbs and Butter, as well as a number of pinches of salt and pepper, in a shallow baking dish. Functioning with a Several areas at a year, remove the Chicken versus the buttermilk and roll it in the bread Crumbs, utilizing your palms to carefully thrust the crumbs into the flesh. • grill the chicken (if utilizing a month-to-month grill, hold the lid shut for about 4 minutes, Until the bread crumbs get started to colour and transform crisp). Transform and progress cooking for A different 3 to 4 minutes, right up until golden and cooked in the course of and an quick-read through Thermometer inserted into the thickest component of the chicken registers 160°F. • Stage 1 tablespoon of honey inside each of 4 ramekins. Best with 1 tablespoon of sizzling Sauce and serve along with the Chicken thighs. Would make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1907/fried-chicken"},{"id":"1894","title":"Cubano Sandwiches","ingredients":"You’ll Require: 1 lb pork tenderloin 1⁄2 Tbsp chili powder Salt and black pepper 1⁄4 cup deli-design mustard 1 baguette, slash in 50 percent lengthwise, or 4 smooth hoagie rolls 12 pickle slices 4 slices Swiss cheese 4 slices deli ham How to Deliver It: • Preheat a grill or grill pan previously mentioned medium heat. Rub the pork tenderloin with the chili Powder and a number of pinches each of salt and pepper. As soon as the grill is sizzling, cook the Tenderloin, turning, for 10 to 12 minutes, until just cooked throughout. Make it possible for the Tenderloin to chill out for at minimum amount 5 minutes, then slash into 1⁄4\"-thick parts. • Spread the mustard on the backside fifty percent of the baguette, final with the pickles, tenderloin Slices, Swiss, ham, and the other 50% of the baguette. Reduce into 4 equivalent sandwiches. • Destination the sandwiches right on the grill grate and level some thing heavy around them (a solid-iron skillet or a brick wrapped in a foil possibly function outstanding); this will assistance flatten And crisp them up the identical route a panini force does. Cook for 2 minutes for every aspect, till The bread is toasted and the cheese is melted. Would make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1894/cubano-sandwiches"},{"id":"1893","title":"Teriyaki Salmon Burgers","ingredients":"You’ll Will need:
1 lb salmon, finely chopped
1 egg
1⁄2 cup bread crumbs (if possible panko), in
addition far more if demanded
4 scallions, thinly sliced
1 Tbsp soy sauce
Asian-structure chili sauce together with sriracha to taste
2 Tbsp teriyaki sauce, in
addition further more for serving
4 entire-wheat sesame seed buns, toasted
1 cup
Asian Slaw","directions":"• Preheat a grill or grill pan about medium heat. Blend the salmon, egg, bread Crumbs, scallions, soy sauce, and chili sauce in a bowl and blend diligently. Employ your Arms to carefully style 4 patties. The patties will be Really damp, still if the mix is much too Unfastened to kind patties, stir in extra bread crumbs until it businesses up ample to form. • Brush the tops of the burgers with about fifty percent the teriyaki sauce and stage on the grill, Sauce aspect down. grill for around 4 minutes, right up until the meat companies up and conveniently pulls Absent versus the grill. Brush the tops with the being teriyaki sauce and turn. Commence grilling for 4 minutes lengthier, till the burgers are cooked all the path For the duration of. • Divide the burgers between the buns, brush with a little bit of a lot more teriyaki sauce, and Best with generous piles of the slaw. Deliver 4 servings","url":"https://recipe.bluelayer.org/recipe/1893/teriyaki-salmon-burgers"},{"id":"1891","title":"Loaded Meat Loaf Burgers","ingredients":"You’ll Will need:
1 tsp butter
1 large yellow onion, diced
1 clove garlic, minced
1⁄2 cup ketchup
1⁄4 cup Chicken stock
1 Tbsp Worcestershire sauce
1 tsp dried thyme
1 lb ground turkey
1 egg
1⁄2 cup bread crumbs
3⁄4 cup shredded smoked Gouda
4 potato buns, toasted","directions":"• Soften the butter in a heavy sauté pan or solid-iron skillet in excess of medium warm. add the Onion and garlic and cook for regarding 5 minutes, till the onion is smooth and translucent. Add the ketchup, stock, Worcestershire, and thyme. Simmer for about 10 minutes, until The liquid includes lessened adequate to hang to the onions. Permit the mixture to great for at Minimum amount 10 minutes. • Blend the turkey, egg, bread crumbs, and 50% of the onion mixture in a blending Bowl. Carefully mix jointly. Style 4 patties, generating a Pretty superior indentation in the Middle of each and every. Fill just about every indentation with Gouda, then closely fold the meat above the Top of the cheese and reshape the patties. • Preheat a grill or grill pan around medium heat. grill the burgers for in excess of 5 minutes For each aspect, until evenly charred on the exterior and cooked all the path for the duration of. Destination on The buns and final with the remaining onion mixture. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1891/loaded-meat-loaf-burgers"},{"id":"1885","title":"Garlic Croutons","ingredients":"You’ll Want: 1 baguette Olive oil for drizzling 2 cloves garlic, halved","directions":"• Preheat a grill in excess of medium warm. Seek the services of a bread knife to cut the baguette on the Diagonal into 1⁄4”-thick slices. Drizzle the bread with olive oil and Room on the grill. Cook for about 3 minutes for each facet, right up until brown and crunchy. Rub one aspect of every Reduce with a piece of garlic and serve. Retains for up to 1 7 days, protected, in the pantry.Makes above 20 croutons","url":"https://recipe.bluelayer.org/recipe/1885/garlic-croutons"},{"id":"1880","title":"American Style and design","ingredients":"You’ll Need to have: 4 (1⁄2\"-thick) slices ciabatta or place bread 2 Tbsp olive oil, in addition even further for brushing 1 clove garlic, peeled and halved 3 exceptionally ripe medium heirloom tomatoes (if possible substitute shades), sliced 2 Tbsp chopped fresh chives Coarse sea salt and black pepper to taste How to Deliver It: • Preheat a grill or grill pan over large heat. Evenly brush the bread on possibly facets with Olive oil and grill about large warm for regarding 2 minutes for every aspect, right up until frivolously charred on The outdoors, still even now a little bit smooth in the middle. Although the bread is nonetheless incredibly hot, rub one aspect With a slice garlic clove.• Layer the tomatoes throughout the bread, various colours if you’re privileged adequate to identify a Amount of heirlooms. Best with the chives and 2 tablespoons olive oil and time with Salt and pepper. Will make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1880/american-style-and-design"},{"id":"1879","title":"Tomato Bread","ingredients":"You’ll Need to have: 2 Pretty ripe large tomatoes, halved 2 Tbsp olive oil, furthermore added for brushing on the bread* Coarse sea salt to taste 4 (1⁄2”-thick) slices ciabatta or place bread 1 clove garlic, peeled and halved * It’s successful to add 2 styles of olive oil on hand: one all-natural bottle for cooking, One good bottle for drizzling on uncooked or cooked food stuff. Each of this kind of recipes are perfect With large-high quality oil. How to Deliver It: • Applying a large box grater, grate the flesh aspect of the tomatoes throughout the top holes Until all the things yet the pores and skin consists of handed throughout. Stir the olive oil into the tomato pulp And year with salt. • Preheat a grill or grill pan about high heat. Brush the bread on both equally aspects with olive Oil and grill more than high heat for about 2 minutes for every aspect, until frivolously charred on the Outside the house, yet nonetheless a little bit tender in the centre. Whilst the bread is nevertheless warm, rub one facet with a Lower garlic clove. Spoon the tomatoes more than the toasts and final with a pair flakes of Coarse salt. Generates 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1879/tomato-bread"},{"id":"1877","title":"Grilled Meatballs","ingredients":"You’ll Need to have: MEATBALLS 1⁄2 lb ground sirloin 1⁄2 lb ground pork 1⁄4 cup bread crumbs 1⁄4 onion, minced 1⁄4 cup grated Parmesan 1 egg, crushed 1 clove garlic, minced 1⁄2 tsp fennel seeds 1⁄2 tsp salt SMOKY TOMATO SAUCE 1 lb Roma tomatoes, tops taken out, halved 1 lower onion, sliced Olive oil 1 clove garlic, minced (or 2 cloves Grilled Garlic) Salt and black pepper to taste How to Deliver It: • Preheat a grill more than medium warm. Despite the fact that the grill heats up, create the meatballs: Mix the sirloin, pork, bread crumbs, onion, Parmesan, egg, garlic, fennel seeds, And salt in a large blending bowl. Carefully roll the mixture into golfing ball–sized orbs, getting Mindful not to overwork the meat (which will supply you complicated, chewy meatballs). • To deliver the tomato sauce, drizzle the tomatoes and onion with adequate olive oil to Flippantly coat. Destination on one aspect of the grill and cook for over 10 minutes, until the Onions are rather tender and the tomato skins start to blister. Peel off the tomato skins and Puree the take it easy in a blender with the onion, garlic, 1 tablespoon olive oil, and salt and Pepper. • Even though the tomatoes and onions are grilling, position the meatballs on the other facet of The grill and cook on all aspects for 8 to 10 minutes, until they are charred and company to the Contact. • serve the meatballs with the tomato sauce and slices of grilled bread, if you which add. Makes 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1877/grilled-meatballs"},{"id":"1873","title":"Fig & Prosciutto Crostini","ingredients":"You’ll Require: 1⁄2 cup fresh new goat cheese 8 clean figs, quartered 2 cups arugula 4 slices prosciutto, minimize into strips 1 Tbsp balsamic vinegar 1 Tbsp olive oil, moreover further more for brushing on the bread Salt and black pepper to taste 4 (1⁄2\"-thick) slices ciabatta or nation bread 1 Tbsp honey How to Deliver It: • Preheat a grill or grill pan more than superior heat. When the grill is heating up, add the Goat cheese, figs, arugula, prosciutto, balsamic, and olive oil. Blend until the ingredients Are flippantly included and year with salt and pepper. • Frivolously brush the bread on possibly facets with olive oil and grill above large heat for over 2 minutes for every facet, until frivolously charred on the exterior, nonetheless however considerably smooth in the Centre. Divide the fig mix amongst the toasts and drizzle every with a little bit of honey Prior to serving. Tends to make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1873/fig-prosciutto-crostini"},{"id":"1872","title":"Artichoke-Lemon Crostini","ingredients":"You’ll Need to have: 1 jar (5 oz) marinated artichoke hearts 1⁄4 cup grated Parmesan Juice of 1 lemon 1 Tbsp olive oil, as well as much more for brushing on the bread 2 cloves garlic, minced Salt and black pepper to taste 4 (1⁄2\"-thick) slices ciabatta or state bread How to Deliver It: • Preheat a grill or grill pan more than superior warm. Even though the grill is heating up, add the Artichoke hearts, Parmesan, lemon juice, olive oil, garlic, and a very good pinch of salt and Pepper in a foodstuff processor. Pulse till pureed however nevertheless marginally chunky. • Frivolously brush the bread on each aspects with olive oil and grill around high heat for above 2 minutes for every facet, until frivolously charred on the exterior yet however a little bit comfortable in the heart. Slather the toasts with the artichoke puree and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1872/artichoke-lemon-crostini"},{"id":"1859","title":"German Bavarian Meatball Stew","ingredients":"Ingredients 1 egg, flippantly crushed 1/2 cup comfortable breadcrumbs 3 tablespoons dried parsley flakes 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon pepper 1 1/2 lbs. ground beef 2 (14 1/2 ounce) cans beef broth 1 (14 1/2 ounce) cans diced tomatoes, undrained 1 (14 ounce) cans bavarian sauerkraut, rinsed and perfectly drained 2 medium potatoes, peeled and cubed 2 medium carrots, sliced 2 celery ribs, sliced 1 (1 ounce) envelope onion soup blend 1 tablespoon sugar 1/2 teaspoon pepper 1 bay leaf Recommendations Mix the 1 6 merchandise in bowl St As soon as this, acquire beef and crumble it previously mentioned mixture and add effectively. Deliver one inch balls. Put on sprayed rack inside shallow baking pan. Bake for 1⁄4 hour at 4 HUNDRED (4oo) levels Fahrenheit, drain effectively. Mix the unwind of products and solutions in saucepan. Add in the meatballs. Warm to boiling. Decrease the temperature. Allow for to simmer, included, for practically 1⁄2 hour or until greens come to be tender. Remove the bay leaf.","directions":"","url":"https://recipe.bluelayer.org/recipe/1859/german-bavarian-meatball-stew"},{"id":"1828","title":"NACHO BURGERS","ingredients":"FOR THE BURGERS 2 fat (900 g) of ground beef 2 tablespoons (30 mL) of ground cumin 2 tablespoons (30 mL) of dried oregano 1 teaspoon (5 mL) of salt A good deal of freshly ground pepper 1 onion, minced FOR THE BURGER BUNS 1 teaspoon (5 mL) of chili powder 2 tablespoons (30 mL) of butter, melted 6 or 8 of your beloved burger buns TO GARNISH THE BURGERS 1 heaping tablespoon (20 mL) of your favourite salsa for each burger ¼ cup (60 mL) of any shredded cheese for each burger 3 or 4 tortilla chips, beaten, for each burger Produce a hardwood fire and inevitably a mattress of sparkling coals. Or plan and preheat your grill or stovetop griddle to large. To create the burgers, consist of a fresh plate on the counter and a couple of sheets of wax paper or plastic wrap community. Destination the ground beef in a higher bowl. Crack it up a little bit and spread it out lightly. Sprinkle the meat as flippantly as you can with the cumin, oregano, salt, pepper and onions. Utilizing your palms, properly and lightly add the functions alongside one another. Kind the carries on into 6 or 8 flippantly fashioned skinny burgers and Room them on the plate, with the wax paper in among levels. To prepared the buns for the grill, stir the chili powder into the melted butter and brush the fragrant fat on to the slash aspects of the buns. Specifically just before grilling the burgers, toast the buns until frivolously browned and tasty. Grill the burgers till browned, 4 or 5 minutes a aspect. Stream the carried out burgers directly to the grill to their toasted buns as a result their juices soak into the bread. top with the salsa, cheese, tortilla chips and bun tops.","directions":"","url":"https://recipe.bluelayer.org/recipe/1828/nacho-burgers"},{"id":"1822","title":"BACON BAKED BEANS","ingredients":"3 cups (750 mL) of dried white beans 8 slices of bacon, diced 1 high onion, chopped A 5.5-ounce (156 mL) can of tomato paste 1 cup (250 mL) of molasses 1 cup (250 mL) of yellow mustard 2 teaspoons (10 mL) of your most loved warm sauce 3 cups (750 mL) of water The simply just complicated aspect relating to cooking beans is remembering to soak them the working day right before you will need them. Conveniently throw them into a bowl and deal with generously with water. Allow for sit right away. The beans will slowly but surely take in water and get started to melt, creating them considerably simpler to cook. At the time you’re well prepared to attain cooking, drain and rinse them. (Rather, simple-soak your beans. Throw them into a pot, address with a good deal of water and deliver to a furious boil for a handful of minutes. Change off the warm, add tightly and make it possible for sit for 1 hour. Drain and rinse.) Throw the bacon into a large skillet. add 1 cup (250 mL) of water (this aids the bacon cook flippantly). Fastened the warm to medium-large and cook, stirring sometimes, until the water is evaporated and the bacon is crisp, 10 minutes or consequently. Pour off more than fifty percent of the flavorful weight to lighten ingredients up. Or not. Pour the bacon and its bodyweight into the slow cooker. add the onions, tomato paste, molasses, mustard, scorching sauce, drained beans and the water. Present nearly anything a superior stir. add and cook on small for 8 several hours or as a result. serve with crusty bread and percentage with your favourite americans!","directions":"","url":"https://recipe.bluelayer.org/recipe/1822/bacon-baked-beans"},{"id":"1797","title":"EDAMAME HUMMUS WITH CURRIED PITA CHIPS","ingredients":"FOR THE HUMMUS 4 cups (1 L) of frozen shelled edamame 1 cup (250 mL) of water 1 teaspoon (5 mL) of salt The zest and juice of 2 lemons 2 to 4 cloves of garlic ½ cup (125 mL) of tahini ¼ cup (60 mL) of your unbelievably simplest olive oil 1 teaspoon (5 mL) of your most loved sizzling sauce FOR THE PITA CHIPS 1 tablespoon (15 mL) of curry powder 2 tablespoons (30 mL) of Excellent olive oil 2 tablespoons (30 mL) of honey 4 or 5 pita breads Fantastic sea salt and a couple of turns of your pepper grinder Preheat your oven to 350°F (180°C). Flip on your convection lover if you add one and some tunes if you together with. For the hummus, pour the edamame, water and salt into a saucepan. Deliver to a sluggish, dependable simmer above medium-high heat; simmer until the edamame melt, 10 minutes max. Pour the functions into the bowl of your food items processor. add the lemon zest and juice, garlic, tahini, oil and scorching sauce. Pulse till efficiently and flippantly textured and brightly coloured. Set aside despite the fact that you change your interest to the pita chips. Evaluate the curry powder, then the oil and at some point the honey into a espresso cup. (The honey received’t adhere to the oiled measuring spoon.) Microwave precisely prolonged sufficient to soften the honey a little bit, 15 seconds or consequently. Stir alongside one another with a pastry brush. Brush properly and frivolously in excess of the ultimate of just about every pita. Sprinkle flippantly with salt and pepper. Stack the pitas, then lower the pile into 6 wedges. Spread the wedges in a one layer on a baking sheet. Bake until each and every and just about every one is golden brown, 15 minutes or as a result, probably 20 in a slower oven. Interesting carefully. Spoon the hummus into your nicest bowl, set up the chips about it, and serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1797/edamame-hummus-with-curried-pita-chips"},{"id":"1795","title":"ROAST BEEF AND RYE SANDWICH","ingredients":"FOR THE SPREAD ½ cup (125 mL) of product cheese or your preferred Boursin cheese 2 tablespoons (30 mL) of published horseradish 2 tablespoons (30 mL) of green relish FOR THE SANDWICHES 4 thick slices of rye bread, toasted 2 superior dill pickles, thinly sliced lengthwise 6 or 8 skinny slices of the rather great roast beef offered 2 handfuls of arugula Create the spread by way of stirring the product cheese, horseradish and relish collectively in a lower bowl. Flippantly spread the carries on on 2 slices of the scorching toasted rye. Layer on the crisp, tangy pickles, the roast beef and the spicy arugula. top with the remaining toast. Slash in fifty percent, serve and proportion!","directions":"","url":"https://recipe.bluelayer.org/recipe/1795/roast-beef-and-rye-sandwich"},{"id":"1792","title":"TUNA CHIP SEAWEED SANDWICH","ingredients":"FOR THE TUNA SALAD 1 can (6 ounces/180 g) of water-packed tuna, drained 2 tablespoons (30 mL) of olive oil 1 tablespoon (15 mL) of your most loved mustard 1 teaspoon (5 mL) of your most loved vinegar 1 dill pickle, minced, or a spoonful of green relish 1 teaspoon (5 mL) of dried dill or a handful of chopped clean A sprinkle of salt and a handful of turns of your pepper grinder FOR THE SANDWICHES 4 slices of artisanal bread (everything yet bland white), toasted A handful of crisp lettuce leaves 2 sheets of nori seaweed A number of handfuls of your favored potato chips Combine jointly all the ingredients for the tuna salad. Recruit your fellow sandwich eater for some of the measuring tasks. Final 2 slices of toast with a thick layer of crisp lettuce leaves. Spread the tuna salad frivolously and thickly on the lettuce. top with a savory sheet of crispy nori seaweed, and total with a generous layer of crisp chips. top with the closing toast slices, urgent down to crush the chips into submission. serve and percentage!","directions":"","url":"https://recipe.bluelayer.org/recipe/1792/tuna-chip-seaweed-sandwich"},{"id":"1790","title":"FRENCH TOAST WITH STRAWBERRY GINGER COMPOTE","ingredients":"FOR THE STRAWBERRY GINGER COMPOTE 1 cup (250 mL) of strawberry jam A splash of orange juice The zest and juice of 1 lemon 2 inches (5 cm) or by frozen ginger 4 cups (1 L) of frozen strawberries FOR THE FRENCH TOAST 4 eggs 1 cup (250 mL) of milk ½ cup (125 mL) of brown sugar 1 tablespoon (15 mL) of normal vanilla extract 2 teaspoons (10 mL) of cinnamon or nutmeg 8 or further more thick slices of your favourite multigrain bread 2 tablespoons (30 mL) or added of vegetable oil 2 tablespoons (30 mL) or added of butter Deliver the compote in advance of year, even the working day in advance of. Spoon the jam into a medium saucepan, splash in the orange juice and stir in the lemon zest and juice. Finely grate the frozen ginger into the functions applying a microplane grater. Carry to a regular simmer over high heat, then stir in the frozen strawberries. Progress cooking, stirring carefully, simply prolonged sufficient to warm in the course of the compote. Pour into a jar or bowl and refrigerate until chilled. For the French toast, heat your large, heaviest skillet or griddle around medium-high heat. Fuel, electric powered, induction or campfire—attempt for that magical mark accurately further than midway, in which foods sizzles and browns with out burning. Split the eggs into a large bowl and whisk in the milk, brown sugar, vanilla and cinnamon. add as innumerable bread slices as will in good shape in your pan at one season, carefully turning just about every minimize and enabling the bread soak up loads of the flavorful mixture. Your persistence right here will be rewarded with most taste. Pour a lower puddle of oil into the sizzling pan, then add the butter and carefully swirl right up until golden brown and warm. Instantly add the bread slices. Cook until the backside is golden brown and crisp, 3 or 4 minutes, then turn and cook a couple of minutes a lot more. If need to have be, retain very hot in a 200°F (100°C) oven although you repeat with the getting bread. Divvy, serve and proportion with lots of strawberry enjoy!","directions":"","url":"https://recipe.bluelayer.org/recipe/1790/french-toast-with-strawberry-ginger-compote"},{"id":"1784","title":"BAKED Filled Veggies","ingredients":"Verdure ripiene al forno 14 oz. (400 g) zucchini (above 2 large) 1 lb. (500 g) tomatoes (about 4 medium) 5 oz. (150 g) yellow bell peppers (around 2 very little) 3 1/2 tbsp. (50 ml) more-virgin Olive oil 1/4 lb. (100 g) ground beef Salt and freshly ground black pepper To taste 2 hefty eggs, frivolously crushed 1 3/4 oz. (50 g) Parmigiano Reggiano Cheese, grated (about 1/2 cup) 1 3/4 oz. (50 g) fresh new breadcrumbs (regarding 1/3 cup) Ground nutmeg Rinse the zucchini and slender off the finishes. in a medium pot equipped With a vegetable steamer, steam the zucchini until simply just gentle, About 8 minutes. Slice them lengthwise, seed them, and scrape Out the flesh with a teaspoon or melon baller. Chop the zucchini Pulp and mounted apart. In addition fastened apart the zucchini shells. Remove the stems to the tomatoes, lower off the tops, and Scoop out the pulp. Chop the tomato pulp and mounted apart the Tomato shells and the pulp. Halve the bell peppers, reducing the seeds and ribs. Heat fifty percent of the oil in a superior skillet, add the ground beef, and Sauté until browned. add the zucchini and the tomato pulp and Cook for a pair minutes to evaporate the additional liquid. Period With salt and pepper. Heat the oven to 350°F (175°C). Move the ground-beef Mix to a bowl and mounted apart to interesting. Anytime it is neat, add The eggs, 50 percent of the grated Parmigiano, and the breadcrumbs. Time with the salt and pepper and a pinch of nutmeg. Stir to Blend. Fill the zucchini and tomato shells with the ground-beef mix Utilizing a spoon or a pastry bag. Shift filled greens to a Greased baking sheet and sprinkle with the remaining Parmigiano And a get rid of of olive oil. Bake in the oven for about 30 minutes, or until golden-brown. Serve the baked loaded greens incredibly hot or chilly, as favored.","directions":"","url":"https://recipe.bluelayer.org/recipe/1784/baked-filled-veggies"},{"id":"1776","title":"TOMATOES MEDITERRANEAN-Style and design","ingredients":"Pomodori alla mediterranea 1 lb. (500 g) tomatoes, halved (about 4 medium) Salt 1 tsp. chopped new parsley 1 tsp. chopped fresh basil 1/2 tsp. fresh thyme leaves 1/2 tsp. fresh new oregano 1/2 tsp. fresh new chopped marjoram 1 1/4 cups (125 g) breadcrumbs 1/4 cup (60 ml) further-virgin olive oil Room the tomatoes in a colander, sprinkle with salt, and enable drain For 15 minutes. In the meantime, stir the herbs into the breadcrumbs. add the oil and Blend properly. Heat the oven to 350°F (175°C). Position the tomatoes, lower aspect up, In a 9-inch (23 cm) baking pan. Spread the breadcrumb mix On the tomatoes and bake for over 15 minutes, or right up until golden.","directions":"","url":"https://recipe.bluelayer.org/recipe/1776/tomatoes-mediterranean-style-and-design"},{"id":"1767","title":"Filled PEPPERS","ingredients":"Peperoni ripieni Warm the oven to 400°F (200°C). 4 bell peppers 8 1/2 oz. (240 g) clean breadcrumbs Salt and freshly ground black pepper To taste New basil leaves, torn 1 3/4 oz. (50 g) Caciocavallo cheese Or Provolone, grated (about 1/2 cup) 2 tbsp. capers 4 tomatoes 4 salted anchovies, desalted, deboned, And chopped Added-virgin olive oil, as necessary Unsalted butter, for baking dish Remove the stalks, ribs, and seeds of the peppers, getting treatment not To crack them. Reduce them in 50 percent. In a skillet above medium warm, brown the breadcrumbs evenly And year with the salt, pepper, and lots of basil. add the Caciocavallo, capers, tomatoes and anchovies. Mixture properly, drizzling With sufficient olive oil to bind the mixture. Things the peppers with The breadcrumb blend. Destination the peppers in a buttered baking dish, add a minor oil, cover With aluminum foil, and bake for 15 minutes. Remove the alumi- Num foil and cook for yet another 10 minutes, drizzling with a lot more oil If essential. serve lukewarm or at space temperature.","directions":"","url":"https://recipe.bluelayer.org/recipe/1767/filled-peppers"},{"id":"1752","title":"MILANESE-Layout CUTLETS","ingredients":"Costolette alla milanese 4 veal cutlets, of about 7 oz. (200 g) Every, or 4 bone-within veal chops All-cause flour, as demanded 2 large eggs 3 oz. (100 g) dried breadcrumbs (about 1 cup) 5 1/2 tbsp. (80 g) unsalted butter Salt to taste 1 lemon (optional) Remove the extra weight versus the cutlets or chops, if crucial, and Then tenderize the meat with a meat mallet, pounding each individual cutlet To a thickness of above 1/4 inch (5 mm). Dredge the cutlets or chops inside flour, then dip them within egg, and, past- Ly, deal with them with breadcrumbs, urgent frivolously with your palms To deliver positive the breadcrumbs adhere to the two facets. Warm the butter in a skillet over medium till frothy. add the veal And cook for 3 to 4 minutes on each and every facet, getting treatment to continue to keep the Butter against darkening or beginning to smoke. Move the cutlets to Paper towels to drain, salt evenly, and serve with a lower of lemon, If you need.","directions":"","url":"https://recipe.bluelayer.org/recipe/1752/milanese-layout-cutlets"},{"id":"1727","title":"TOMATO SOUP","ingredients":"Zuppa di pomodoro 1 lb. (500 g) ripe tomatoes (about 5 small) 1/3 cup additionally 1 1/2 tbsp. (100 ml) Far more-virgin olive oil 7 oz. (200 g) yellow onions (above 3 small), chopped 3 cloves garlic 1/2 tsp. cayenne pepper 1 cup (250 ml) water Salt and freshly ground black pepper To taste 1 working day-outdated baguette 1 cup (20 g) fresh basil leaves, torn Plan the tomatoes by way of producing an X-fashioned incision on the Backside of each tomato and blanching them within boiling water for 10 to 15 seconds. Instantly dip the tomatoes in ice water, Then peel them, lower them into 4 parts, remove the seeds, And go the pulp all through a vegetable mill. Heat 4 tablespoons (60 ml) of the oil in a skillet. add the onions Together with the complete peeled garlic cloves and the cayenne, and Cook until softened and translucent. Pour in the tomato purée And the 1 cup (250 ml) water and simmer, coated, around reduced Heat for 25 to 30 minutes. Year with salt and pepper. Cube the baguette and toast in a nonstick pan (without any excess weight) Till the bread is thoroughly dried out. add to the soup with The basil and progress cooking until the bread contains softened and Thickened the soup, 10 to 15 minutes. Remove the garlic cloves. Drizzle the soup with the remaining olive oil and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1727/tomato-soup"},{"id":"1722","title":"TOMATO-BASIL BRUSCHETTA","ingredients":"Bruschetta con pomodoro e basilico 1 baguette (more than 1 lb., or 500 g) 1 clove garlic 11 oz. (300 g) tomatoes, ideally San Marzano (above 1 1/2 superior), Diced 1 1/2 tbsp. (20 ml) Further-virgin olive oil Salt to taste 4 fresh basil leaves, chopped Minimize the baguette into 1/2-inch (1 cm) thick slices. Toast them in the oven beneath the broiler for a handful of of minutes on each Facet, or in a skillet fixed over medium warm. Peel the garlic and frivolously rub it around the toasted bread. Vacation put The tomatoes in a bowl and year them with the oil, salt, and Basil. Allow the tomato mixture sit for a handful of minutes to let the Flavors to mix. Spread the tomato mix frivolously in excess of the Toast and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1722/tomato-basil-bruschetta"},{"id":"1720","title":"rice fritters","ingredients":"Arancini 3 cups (3/4 l) beef broth 1 1/3 cups (250 g) rice 3 huge eggs 2 tbsp. (30 g) unsalted butter 1/3 cup additionally 1 tbsp. (40 g) grated Parmigiano Reggiano cheese 3 1/2 oz. (100 g) smoked Scamorza Or smoked mozzarella cheese, Diced reduced 3/4 cup moreover 1 tbsp. (100 g) All-rationale flour 1 3/4 cups in addition 1 tbsp. (200 g) Breadcrumbs 3 1/2 oz. (100 g) crushed Hazelnuts (about 1 cup) Olive oil for frying, as expected Solution In a higher saucepan, deliver the broth to a boil. add the rice and Simmer until the rice is cooked al dente, about 15 minutes. Drain The rice in a fine-mesh sieve and shift to a higher bowl. Stir inside 1 egg, the butter, and the Parmigiano and make it possible for the rice blend- Ture awesome. Style the rice mixture into balls (around the sizing of Ping-Pong balls), Positioning a piece of Scamorza or mozzarella in the middle of each and every one. Issue the flour in a medium bowl. Within one more bowl, stir with each other The breadcrumbs and hazelnuts. Evenly combat the remaining 2 eggs In a 3rd bowl. Coat the rice balls in flour, then dip them in the Crushed egg and coat them in the breadcrumb mix. Warm 1 1/2 inches (4 cm) of oil in a 4-quart (3 1/2 l) heavy pot About reasonably superior heat right up until it registers 365°F (185°C) on an Quick-study or sweet thermometer, then lessen the rice balls into The oil and fry in batches, stirring at times, right up until golden, about 3 minutes for each batch. With a slotted spoon, go the fritters to paper towels to drain In advance of serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/1720/rice-fritters"},{"id":"1713","title":"Lemony Blueberry Poppy Seed Bundt","ingredients":"Cake Ingredients Cake Cooking spray 1 1/2 tablespoons dry breadcrumbs 1 3/4 cups granulated sugar 3/4 cup butter, softened 4 large eggs 13 3/4 ounces all-motive flour (about 3 cups) 1 tablespoon baking powder 1 tablespoon poppy seeds 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups new blueberries 3/4 cup nonfat buttermilk 1/3 cup fresh new lemon juice (in excess of 3 lemons) 1 teaspoon vanilla extract 1 teaspoon lemon extract Glaze 1 cup powdered sugar 1 tablespoon nonfat buttermilk 1 tablespoon fresh lemon juice Planning 1. Preheat the oven to 350°. 2. To plan cake, coat a 12-cup Bundt pan with cooking spray; filth with Breadcrumbs. 3. Mix granulated sugar and butter in a large bowl; overcome with a mixer at medium Pace until light and fluffy (above 5 minutes). add eggs, one at a season, conquering nicely The moment every addition. Weigh or evenly spoon flour into dry measuring cups; position with A knife. add flour and future 4 ingredients (all through salt); stir with a whisk. add Blueberries to flour blend; throw to coat. add 3/4 cup buttermilk, 1/3 cup juice, And extracts. add flour mixture and buttermilk mixture alternately to sugar mixture, Starting and finishing with flour mixture. Pour batter into penned pan. 4. Bake at 350° for 45 minutes or until a picket select inserted in centre arrives out Fresh. Neat pan on a twine rack 10 minutes. Remove cake versus pan; interesting on rack. 5. To plan glaze, point powdered sugar in a small bowl; add 1 tablespoon buttermilk And 1 tablespoon juice, stirring with a whisk till blended. Pour glaze over hot Cake; neat carefully.","directions":"","url":"https://recipe.bluelayer.org/recipe/1713/lemony-blueberry-poppy-seed-bundt"},{"id":"1707","title":"Creamy Gingerbread Cake","ingredients":"Cake 1/3 cup granulated sugar 1/4 cup butter, softened 1/4 cup molasses 1 high egg 1 1/2 cups all-cause flour (about 6 3/4 ounces) 2 teaspoons ground ginger 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1/8 teaspoon ground cloves 2/3 cup weight-cost-free milk 1 teaspoon vanilla extract Cooking spray Frosting 1/4 cup (2 ounces) fat-cost-free product cheese, softened 1/4 cup (2 ounces) 1/3-significantly less-pounds product cheese, softened 1 teaspoon vanilla extract 1/8 teaspoon salt 1 3/4 cups powdered sugar Getting Component 1/3 cup Lemon Curd Planning 1. Preheat oven to 350°. 2. To plan cake, destination 1/3 cup granulated sugar and butter in a medium bowl; overcome With a mixer at superior rate for 2 minutes or until properly put together. add molasses and Egg; combat nicely. 3. Frivolously spoon flour into dry measuring cups; point with a knife. mix flour and Following 5 ingredients (during cloves) in a medium bowl. add flour mix and milk Alternately to sugar mix, commencing and finishing with flour mix. Stir in 1 Teaspoon vanilla. Spoon batter into an 8-inch sq. pan included with cooking spray. Bake at 350° for 30 minutes or until a picket choose inserted in the middle arrives out Fresh. Awesome comprehensively on a twine rack. 4. To plan frosting, House cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a hefty Bowl; battle with a mixer at medium tempo till mild and fluffy. Slowly add Powdered sugar; battle at reduced pace just right up until mixed (do not overbeat). Spread Frosting flippantly around final of cake. Best each individual serving with Lemon Curd.","directions":"","url":"https://recipe.bluelayer.org/recipe/1707/creamy-gingerbread-cake"},{"id":"1697","title":"Refreshing Ginger & Carrot Skillet Pancake","ingredients":"Fresh Ginger & Carrot Skillet Pancake 1 cup milk ½ cup fifty percent-and-50% 3 heavy eggs, at space temperature 1 tablespoon gentle brown sugar 3 cups peeled & grated carrots ½ cup cooked rice 1 tablespoon grated fresh ginger 2 tablespoons butter ⅓ cup dry bread crumbs Preheat the oven to 350°F. Generously grease a heavy large ovenproof skillet. In a medium-dimension bowl, whisk with each other the milk, 50%-and-fifty percent, eggs, and brown sugar right up until nicely merged and gentle. Stir in the carrots, rice, and ginger. Pour the mixture into the penned skillet. In a lower skillet previously mentioned medium heat, soften the butter. add the bread crumbs and cook about medium-high heat, stirring usually, for regarding 2 to 3 minutes, or right up until flippantly browned. Sprinkle the bread crumbs flippantly about the carrot batter. Bake for 30 to 35 minutes, or right up until the pancake is fastened and a skewer or toothpick inserted into the heart arrives out fresh. Remove the skillet versus the oven, slice the pancake into wedges, and serve quickly. Serves 6 to 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/1697/refreshing-ginger-carrot-skillet-pancake"},{"id":"1695","title":"Adorable Corn Cakes","ingredients":"Roasted Pepper-Tomato Relish: 1 medium pink bell pepper 4 ripe medium plum tomatoes this kind of as Roma, slice in 50 percent lengthwise ½ onion, minimize into 4 higher ingredients 2 garlic cloves, minced 2 tablespoons olive oil ½ teaspoon ground cumin Salt & black pepper 2 tablespoons balsamic or pink Wine vinegar Sweet Corn Cakes: 2½ cups fresh or frozen corn kernels, thawed if frozen 1½ cups clean bread crumbs ⅓ cup all-explanation flour ¼ cup grated Parmesan cheese 3 large eggs, at space temperature ½ cup finely chopped crimson bell pepper 2 scallions, chopped (white & comfortable green pieces) 4 cup minced fresh parsley Salt & black pepper Sour cream, for topping (optional) Minced fresh cilantro, for topping (optional) Plan the relish: Preheat the broiler. Desired destination the bell pepper underneath the broiler 4 inches in opposition to the heat resource. Broil, turning continually with a fork, for 15 minutes, or until the pores and skin is charred all in excess of. Move the bell pepper to a paper bag, finish the bag, and fixed apart to steam for 10 to 15 minutes. Remove the cooled bell pepper to the bag. Having a small knife, peel off the charred pores and skin. Remove the main and seeds and slice into slim strips. Preheat the oven to 450°F. in a shallow baking pan, add the tomatoes, onion, and garlic. add the oil, cumin, and salt and pepper to taste; throw to coat. Bake, acquired, for regarding 25 minutes, or right up until the tomatoes and onions are softened still not mushy and are browned on the edges. Remove the pan against the oven and make it possible for amazing thoroughly. Shift the greens to a reducing board and coarsely chop them. Move to a medium-sizing bowl. Stir in the roasted bell pepper and vinegar. add with plastic wrap and depart at room temperature until organized to serve. Plan the corn cakes: Prevent the oven temperature to 200°F. in a medium-sizing bowl, mix the corn, bread crumbs, flour, cheese, eggs, bell pepper, scallions, and parsley till very well merged. Year to taste with salt and pepper. Warm a griddle or high large skillet over medium-large warm until incredibly hot, or until a couple drops of water sizzle on the appear. Frivolously grease the griddle. For just about every corn cake, spoon a generous 3 tablespoons batter on to the warm griddle and flatten it somewhat to more than 4 inches in diameter. Cook for in excess of 2 to 3 minutes, or until the undersides are frivolously browned. Flip the corn cakes and cook for 1½ minutes excess, or till the undersides are flippantly browned. Go the corn cakes to a baking sheet or ovenproof platter and continue to keep hot in the oven. Repeat with the remaining batter. Shift the corn cakes to warmed serving plates and ultimate each individual serving with the relish, or serve on the facet. Garnish with sour cream and cilantro, if desired. Will make 12 to 14 corn cakes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1695/adorable-corn-cakes"},{"id":"1623","title":"KIELBASA WITH PICKLED ONIONS, Game PEPPERS, AND CHEDDAR","ingredients":"1 cup purple Wine vinegar 3 tablespoons granulated sugar 1 teaspoon kosher salt ⅛ teaspoon ground chipotle pepper 1½ cups thinly sliced red onions 2 tablespoons unsalted Butter, softened 8 slices rye bread 1 deal (14 ounces) Polska kielbasa 4 slices sharp cheddar cheese, just about every regarding 1 ounce Yellow mustard 6–8 activity peppers, each reduce crosswise 1. in a saucepan add the vinegar, sugar, salt, and ground chipotle pepper. bring to a boil in excess of medium-superior hotth and then add the onions. Return to a boil more than medium-large hotth and cook for 1 second. Remove versus the hot and allow stand at space temperature for at bare minimum 2 several hours. Drain the onions right before serving. 2. Plan the grill for guide cooking above medium hotth (350° to 450°F). 3. Butter one aspect of each and every bread minimize. Slash the kielbasa crosswise into 2 ingredients, and then minimize each piece lengthwise in 50%. grill the kielbasa around lead medium hot, with the lid shut, until effectively browned and heated for the duration of, 8 to 10 minutes, turning at the time. Slash each and every kielbasa quarter crosswise into 2 sections (you must comprise 8 ingredients all round). 4. grill the bread, unbuttered facet down initially, over guide medium hotth for 30 seconds to 1 second. Convert the bread more than, final 4 of the slices with a cut of cheese, and grill for 30 seconds to 1 moment even more. 5. Set up the bread slices on a exertion seem. Spread some mustard on the 4 bread slices with out cheese, and then final each individual with 2 sections of kielbasa, onions, recreation peppers, and a cheese-crowned piece of bread. serve sizzling.","directions":"","url":"https://recipe.bluelayer.org/recipe/1623/kielbasa-with-pickled-onions-game-peppers-and-cheddar"},{"id":"1622","title":"ANDOUILLE PO’BOYS WITH CREOLE MUSTARD","ingredients":"SLAW ⅓ cup mayonnaise 2 tablespoons cider vinegar ½ small intellect green cabbage, coarsely shredded (4 cups) 1 cup thinly sliced red onion ½ cup bread-and-butter pickle chips, drained and finely chopped 4 entirely cooked andouille sausages, just about every about 4 ounces and slash lengthwise inside fifty percent 4 submarine sandwich buns, crack ¼ cup Creole mustard ¼ cup mayonnaise 24 pickled jalapeño slices (versus a jar) 1. Plan the grill for guide cooking above medium hotth (350° to 450°F). 2. Whisk the mayonnaise and vinegar, and then add the remaining slaw ingredients. add very well. 3. grill the sausages more than guide medium hot, with the lid shut, until very well browned and heated all through, 4 to 5 minutes, turning sometimes. 4. Spread the backside fifty percent of each individual bun with 1 tablespoon mustard. Spread the ultimate 50% of every bun with 1 tablespoon mayonnaise. Best just about every bun with a sausage, slaw, and jalapeño slices. serve automatically.","directions":"","url":"https://recipe.bluelayer.org/recipe/1622/andouille-po-boys-with-creole-mustard"},{"id":"1620","title":"Minimal SAUSAGES WITH ONIONS, FLAT BREAD, AND MUSTARD","ingredients":"Small SAUSAGES WITH ONIONS, FLAT BREAD, AND MUSTARD 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice 2 teaspoons granulated sugar Further-virgin olive oil Kosher salt Freshly ground black pepper 2 medium red onions, every slash in fifty percent and Pretty thinly sliced SAUSAGES 1½ weight lean ground pork 8 ounces ground beef (90% lean) ⅓ cup finely chopped clean Italian parsley leaves 6 garlic cloves, minced or driven during a force 1 tablespoon smoked paprika 1½ teaspoons fennel seed 1 teaspoon ground cumin ¾ teaspoon dried thyme ¼ teaspoon saffron threads, crushed (optional) Flat bread Spicy brown mustard 1. Whisk the lemon zest and juice, sugar, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the onions and fixed apart. 2. Blend the sausage ingredients, such as 2 tablespoons oil, 1½ teaspoons salt, and 1 teaspoon pepper, and then style into 24 sausages, each above 3 inches very long and 1 inch thick, a bit compressing each individual sausage as a result they will retain jointly on the grill. Refrigerate the sausages till prepared to grill. 3. Plan the grill for oblique cooking above medium hot (350° to 450°F). 4. grill the sausages above oblique medium hotth, with the lid shut, until cooked to medium doneness (160°F), 8 to 10 minutes, turning after or two times. In the course of the closing instant of grilling year, hot the flat bread in excess of lead hotth, turning as soon as. 5. Serve the sausages sizzling with the onions, flat bread, and mustard.","directions":"","url":"https://recipe.bluelayer.org/recipe/1620/minimal-sausages-with-onions-flat-bread-and-mustard"},{"id":"1618","title":"KIELBASA, ONION, AND PEPPER SPIEDINI WITH grilled GARLIC BREAD","ingredients":"4 teaspoons fresh lemon juice 1 tablespoon finely chopped shallot 1 teaspoon Dijon mustard Kosher salt Freshly ground black pepper Additional-virgin olive oil 2 superior purple bell peppers 2 medium yellow onions 1 deal (14 ounces) Polska kielbasa, lower crosswise into 16 sections 4 slices region-style and design bread, every in excess of ½ inch thick 1 garlic clove, slash in 50% 8 cups youngster arugula 1. If employing bamboo skewers, soak them in water for at small 30 minutes. 2. Plan the grill for guide cooking in excess of medium hotth (350° to 450°F). 3. Whisk the lemon juice, shallot, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Gradually add ⅓ cup oil, whisking normally until the vinaigrette is emulsified. 4. Slice each and every bell pepper into 8 one-inch squares. Quarter each onion and independent each individual quarter into 2 leaves (discard the Pretty small leaves versus the heart of the onion). Making use of 4 skewers, thread the veggies for the duration of their facilities, alternating the ingredients and setting up them as a result they are touching nevertheless not filled alongside one another. Thread the kielbasa individually on to 4 skewers. Brush the greens and kielbasa with 3 tablespoons of the vinaigrette. Evenly brush the bread slices on possibly facets with oil. 5. Grill the skewers about guide medium hot, with the lid shut, until the veggies are evenly charred and the kielbasa is very well browned and heated in the course of, 8 to 10 minutes, turning at times. All through the final instant of grilling year, toast the bread over lead hotth, turning after. Remove nearly anything versus the grill. Rub one aspect of every bread lower with the lower facet of the garlic clove. Position a cut of bread, garlic aspect up, on just about every of 4 serving plates. 6. in a bowl throw the arugula with the remaining vinaigrette, and divide amongst the 4 bread slices. Mounted one vegetable skewer and one kielbasa skewer on top of the arugula and serve mechanically.","directions":"","url":"https://recipe.bluelayer.org/recipe/1618/kielbasa-onion-and-pepper-spiedini-with-grilled-garlic-bread"},{"id":"1613","title":"WHITE WINE–STEAMED CLAMS WITH CHORIZO","ingredients":"12 ounces totally cooked Spanish chorizo sausage 1 baguette, relating to 16 inches long, reduce on a diagonal into 32 slices Excess-virgin olive oil 3 tablespoons unsalted butter 1 medium yellow onion, finely chopped 6 garlic cloves, thinly sliced 1 tablespoon finely chopped fresh new oregano leaves 2 teaspoons finely chopped fresh new thyme leaves 1 cup dry white Wine 3 dozen littleneck clams, scrubbed down below chilly operating water (discard any clams that gained’t end) 1 large garlic clove, lower in fifty percent 1. Plan the grill for lead cooking in excess of medium hot (350° to 450°F). 2. grill the sausage around lead medium hot, with the lid shut, until browned, about 8 minutes, turning sometimes. Lower each individual sausage lengthwise inside fifty percent, and then minimize the halves crosswise into ½-inch parts. 3. Frivolously brush the baguette slices on possibly facets with oil. 4. Level a grill-evidence Dutch oven or a hefty solid-iron skillet over guide medium hot and preheat for 10 minutes. To the Dutch oven add 2 tablespoons oil and the butter. Every time the butter is melted and commences to foam, add the onion, sliced garlic, oregano, and thyme. Progress cooking until the onion softens, regarding 5 minutes, stirring once in a while. Pour in the Wine, bring to a boil, finish the grill lid, and cook for 2 minutes additional. 5. Set up the clams and sausage ingredients in the Dutch oven and cover with the pot lid. Cook more than lead medium hotth, with the grill lid shut, for 10 minutes. Thoroughly elevate the lid off the Dutch oven and look at to check out if the clams are open. If not, switch the lid and cook for 3 to 5 minutes much more. Sporting insulated barbecue mitts or gloves, very carefully remove the Dutch oven in opposition to the grill. Discard any unopened clams. 6. grill the baguette slices over lead medium hotth, with the lid open, right up until frivolously toasted, regarding 1 instant, turning when or two times. Remove versus the grill and rub the bread with the minimize aspect of the garlic clove. 7. Spoon equivalent concentrations of sausage, clams, and juice into deep bowls. serve with the bread for dipping.","directions":"","url":"https://recipe.bluelayer.org/recipe/1613/white-wine-steamed-clams-with-chorizo"},{"id":"1611","title":"GARLIC SAUSAGE BRUSCHETTA WITH CORN AND WATERCRESS","ingredients":"1 bunch watercress, thick stems eliminated and leaves about chopped (about 2 cups) 1½ cups new corn kernels 1 large shallot, minced Finely grated zest of 1 lemon 1½ tablespoons fresh lemon juice 1 teaspoon minced garlic 1 teaspoon Dijon mustard Excess-virgin olive oil Kosher salt Freshly ground black pepper 8 slices French or sourdough bread, each above 3 via 5 inches and ½ inch thick 1 pound precooked garlic sausages, every slash lengthwise in 50 percent 1. Plan the grill for lead cooking about medium hot (350° to 450°F). 2. Blend the watercress, corn, shallot, lemon zest and juice, garlic, mustard, ⅓ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper. Throw to mix. Frivolously coat the bread slices with oil and time with a small salt and pepper. 3. grill the sausages over lead medium hot, with the lid shut, right up until very well browned and heated in the course of, 8 to 10 minutes, turning after. Remove versus the grill and reduce crosswise into ½-inch slices. add the sausage slices to the heavy bowl with the corn blend and throw to add. 4. grill the bread slices about guide medium hot right up until golden and crusty on the outside the house, nonetheless not crisp, over 1 second, turning as soon as. put a minimize of bread on just about every plate and final flippantly with the sausage-corn mix. serve heat.","directions":"","url":"https://recipe.bluelayer.org/recipe/1611/garlic-sausage-bruschetta-with-corn-and-watercress"},{"id":"1610","title":"Luxurious Sizzling dogs WITH PROSCIUTTO AND Purple ONION RELISH","ingredients":"RELISH 2 tablespoons excess-virgin olive oil 2 large red onions, finely chopped 1 cup fruity pink Wine, this sort of as zinfandel 2 tablespoons crimson Wine vinegar 1 tablespoon packed brown sugar 2 ounces prosciutto, trimmed of perimeter excess weight, finely chopped 2 tablespoons finely chopped new basil leaves ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 excellent-excellent all-beef hot dogs, each and every slash lengthwise in 50% (have on’t lower all the direction for the duration of) 4 rectangles focaccia bread, each and every in excess of 1 inch thick and 2½ inches extensive, crack Additional-virgin olive oil 2 tablespoons full-grain mustard 1. in a skillet above medium hotth, hot the oil. add the onions and sauté until fairly gentle, 10 to 12 minutes, stirring often. add the Wine, vinegar, and brown sugar, and progress cooking till optimum of the liquid is absorbed nevertheless the mixture is nevertheless juicy, 10 to 12 minutes much more, stirring often. Remove to the hotth and stir in the prosciutto, basil, salt, and pepper. 2. Plan the grill for guide cooking more than medium hot (350° to 450°F). 3. Lower a several shallow slashes in about every incredibly hot puppy. Evenly brush the reduce aspect of the focaccia with oil. grill the hot dogs over lead medium hot, with the lid shut, until incredibly hot, 3 to 4 minutes, turning the moment. For the duration of the final 30 seconds to 1 instant of grilling year, toast the focaccia, reduce facet down, over lead hot, till flippantly golden still however comfortable. 4. Spread the focaccia generously with mustard and best each and every with a incredibly hot and a mound of relish. serve instantly.","directions":"","url":"https://recipe.bluelayer.org/recipe/1610/luxurious-sizzling-dogs-with-prosciutto-and-purple-onion-relish"},{"id":"1579","title":"Gingerbread Cookies","ingredients":"3 tbsp unsalted butter, softened
3/4 cup firmly packed brown sugar
1/2 cup unsweetened
applesauce
1 egg
1/3 cup dim molasses
3 cups
all-motive flour in
addition even more for dusting
1 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp
allspice
1/4 tsp ground cloves For the Icing:
1
1/2 tbsp egg whites
1/4 tsp fresh lemon juice
1 cup powdered sugar Pinch of product of tartar","directions":"For the cookies: In a large blending bowl, combat the butter, sugar and applesauce right up until tender. add the egg and molasses, combine effectively. In yet another heavy bowl, mix flour, baking soda and spices. add to sugar and molasses mix, stirring very well. Divide the dough into 2 flat balls; protect with plastic wrap and chill in the fridge for at minimum amount 2 several hours. Preheat oven to 350°F. Generously grime the appear of your performing neighborhood with flour in advance of rolling out the dough. Function with one ball of dough at a period, hold the other refrigerated although you do as a result. Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a tiny flour on final of the dough if it’s a tiny sticky. Slice the gingerbread with a cookie cutter condition of your preference. Level cookies 1 or 2 inches aside on a silpat-included baking sheet. Bake 10-12 minutes. For the icing: Add the egg whites with lemon juice. Mix with powdered sugar, blending nicely. If the icing is as well skinny, add excess powdered sugar, if it’s far too thick add a lose of lemon juice. add to a piping bag to beautify cookies every time cookies are cooled. Dependent on the sizing of your cookie cutter, would make regarding 48 cookies.","url":"https://recipe.bluelayer.org/recipe/1579/gingerbread-cookies"},{"id":"1574","title":"Shrimp Zoodles Parmesan","ingredients":"For the Shrimp:
8 oz peeled
and deveined jumbo shrimp New black pepper, to taste
1 large egg, crushed
3 tbsp complete wheat Italian expert breadcrumbs
1 tbsp panko crumbs
1 tbsp grated parmesan cheese Olive oil cooking spray For the Zoodles:
1 tsp olive oil
2 cloves garlic, crushed with the
aspect of
a knife Kosher salt
and pepper, to taste
2 medium zucchini (14 oz
all round), spiralized with the thicker blade,
and reduce into
6-inch lengths
1 oz shredded mozzarella cheese (I get pleasure from Polly-O)","directions":"Preheat oven to 450°F. Spray a baking sheet with cooking spray. Put the crushed egg within one bowl, and the breadcrumbs, panko and parmesan Cheese a instant bowl. Clean and dry the shrimp. Time evenly black Pepper, then put a handful of at a season in the bowl with the egg to coat. Then into the breadcrumb mix to coat, then on a baking sheet. Spray the final of the shrimp generously with oil then bake in the heart rack for about 6-7 minutes. Transform shrimp above then cook yet another 3 minutes or until cooked while. In a large oven risk-free skillet warm the oil more than medium heat. add the garlic and cook right up until browned, in excess of 2 minutes. add the crushed tomatoes, salt and pepper and simmer on reduced 5 to 6 minutes. Once the shrimp is finished, add the zucchini noodles and cook 1 1/2 to 2 minutes tops, stirring to blend with sauce. Destination the cooked shrimp previously mentioned the zoodles, best with cheese and location beneath the broiler 1 second until the cheese melts.","url":"https://recipe.bluelayer.org/recipe/1574/shrimp-zoodles-parmesan"},{"id":"1564","title":"Olive Oil, An Historical Reward For Conditioning.","ingredients":"½ cup virgin olive oil 1 tablespoon fresh new parsley, minced (Italian parsley is suitable) 1 tablespoon fresh basil, minced ½ teaspoon new rosemary, minced 1 tablespoon fresh garlic, minced 1 teaspoon oregano 1 teaspoon thyme 1 teaspoon black pepper ¼ teaspoon purple pepper flakes, beaten nicely 1/8 teaspoon new lemon juice Salt, to taste Course of action: Heat the olive oil in a pan. add the garlic and sauté until it improvements shade. add all the other ingredients and cook for around 2 – 3 minutes. Remove against the warm. serve as a bread dip.","directions":"","url":"https://recipe.bluelayer.org/recipe/1564/olive-oil-an-historical-reward-for-conditioning"},{"id":"1563","title":"High quality - Chefs Knives - A Chopping Benefit Financial investment","ingredients":"Of all the equipment and utensils made use of in the kitchen area currently, it is likely the knife that advantages the maximum watchful range. Each time you choose it, a knife is an extension of your hand. To fillet, cut and chop requirements information dexterity. If a knife makes it possible for you to shift and manage your ingredients in a organic and basic route, this will add to your cooking enjoyable and mastery. There are a huge total of chefs knives obtainable nowadays. in addition to the high quality common Eu producers this sort of as Henckels, Wusthof and Sabatier, there is a appealing vary of Jap and oriental makers, these kinds of as World, I.O. Shen, Tojiro and Kai. All those Eastern manufacturers are inclined to be built of more difficult metallic and add thinner blades. They preserve their gain for lengthier and are sharper, manufacturing them sought after for accuracy and precision. Continue to they do consider lengthier to sharpen and preserve than their Ecu counterparts, which are always thought of to be simpler to physical appearance once, excess durable and superb for reducing for case in point. Yet how do you decide on which is straight for you? Initially and large, you should really think about the initiatives that you work top continuously and consider appropriately. Listed here are a couple of of aspects that you may well which add to undertake in brain: Information: large carbon metal is fundamentally viewed as the suitable performer, nonetheless can discolor with employ, When this is purely beauty. Large carbon stainless metallic is a prominent preference, will appear exceptional and will choose and keep a sharp advantage. Stainless metal is essentially a lot less high priced, will hold its Fantastic seems to be nevertheless is not challenging sufficient to hold the suitable potential gain. Ceramic blades are consequently demanding that they will keep a sharp gain for weeks or a long time with minor repair service. Nevertheless, they are far more costly to order and could possibly have to have diamond-polishing. Covers: The up coming articles option to contemplate is for the control. Covers basically tumble into a few groups; picket, stainless metal or framework. Some cooks choose the seem to be of picket even though wooden is not permitted in numerous business kitchens. Framework addresses guidance guarantee a safe and sound grip on the knife any time running damp goods, and are constantly desired more than even more slippery stainless metal. Sad to say, possibly are sanitary and actually repair service-free of charge. Versions of knives: There are some projects in the kitchen area which, if carried out continuously, warrant taking in a exclusive knife for the process. Regretably, there are a few knives that will likely look at the optimum have on and tear; a chef’s knife, a paring knife and a serrated knife. A Excellent chef’s knife will frequently add a blade 6\" - 12\" prolonged. It will be applied for chopping, dicing, reducing and mincing. I can even be made use of for boning large cuts of meat if you do not add a cleaver. The aspect of the blade is exceptional for crushing garlic and so on. A paring knife will contain a 3-4\" long blade and will be made use of for peeling and paring fruit and veggies and for trimming exactly where a greater blade would be tedious. A serrated blade is applied for slicing throughout bread, bagels, baguettes and many others and really should contain a blade log more than enough to lower for the duration of a large loaf or a sandwich cake. Those people a few kitchen area exertion-horses will serve you nicely and, if you’re on a limited spending budget, will serve maximum reasons. If preferred correctly, a good quality fixed of chefs knives will make improvements to your cooking exciting and be a profitable financial commitment for a extensive year to arrive.","directions":"","url":"https://recipe.bluelayer.org/recipe/1563/high-quality-chefs-knives-a-chopping-benefit-financial-investment"},{"id":"1559","title":"GAUCHO BURGERS WITH FRIED EGGS AND CHIMICHURRI","ingredients":"PATTIES 1 pound ground chuck (80% lean) 8 ounces the vast majority sizzling Italian sausage 2 tablespoons minced shallot 2 garlic cloves, minced or driven for the duration of a push Kosher salt Freshly ground black pepper CHIMICHURRI 1½ cups firmly packed clean Italian parsley leaves and delicate stems 4 garlic cloves, each and every quartered 2 tablespoons fresh oregano leaves ½ cup much more-virgin olive oil ¼ teaspoon beaten crimson pepper flakes 4 slices French or Italian bread, just about every above ½ inch thick Further-virgin olive oil 1 tablespoon unsalted butter 4 large eggs 3 tablespoons white or pink Wine vinegar 1. Blend the patty ingredients, which add ½ teaspoon salt and ¼ teaspoon pepper, and then carefully style 4 patties of equivalent dimension, each about 1 inch thick. With your thumb or the again of a spoon, create a shallow indentation about 1 inch extensive in the heart of the patties to avert them to forming a dome as they cook. Refrigerate the patties right up until well prepared to grill. 2. in a food items processor equipped with a steel blade, finely chop the parsley, garlic, and oregano. Move to a bowl and stir in the oil, purple pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper. 3. Plan the grill for guide cooking previously mentioned medium-large warm (400° to 500°F). 4. Flippantly time the patties on possibly facets with salt and pepper, and brush the bread slices on equally aspects with oil. grill the patties more than guide medium-high heat, with the lid shut, until cooked to medium doneness (160°F), 9 to 11 minutes, turning when. Midway into grilling year, position a solid-iron skillet on the cooking grates or on a aspect burner preset to medium-large to preheat. Remove the patties in opposition to the grill. 5. Add the butter to the skillet. Fry the eggs sunny-facet up, with the lid open, right up until the whites are crisp and lacy on the edges and the yolks are partly runny, 4 to 6 minutes. Toast the bread on the cooking grates more than guide warm, regarding 1 moment, turning when. 6. Add the vinegar to the chimichurri. Combine properly. 7. Best just about every bread lower with a patty, a fried egg, and chimichurri. serve mechanically.","directions":"","url":"https://recipe.bluelayer.org/recipe/1559/gaucho-burgers-with-fried-eggs-and-chimichurri"},{"id":"1549","title":"The Perfect Path To Cook Your Recently Stuck Fish","ingredients":"A recently stuck fish can be cooked in a thousand and one tactics. Any fisherman importance his salt includes his personalized exclusive path of cooking a recently stuck trout, salmon or what ever fish he trapped. Consequently fisherman all throughout the place consists of been passed down techniques of cooking fish. Below are some ideas to choose the ideal out of your fish. 1.Frying Breading and frying a recently trapped fish is as beneficial as it turns into. The scent of butter emanating versus the frying pan and the aptitude a fisherman puts in flipping his capture is value its bodyweight in gold, virtually. For the newbie fisherman, create certainly that the butter is additional scorching nonetheless not however burning. Way too, create certain that the fish is properly lined in batter. Period your batter to your centre's information, salt and pepper hardly ever goes erroneous. You may perhaps need to have to attempt other herbs and spices with the batter for a much more delectable fish. 2.grilling At to start with appear, grilling would seem to be to be the least difficult path to take care of your fish. A novice could be expecting that grilling fish is the identical as grilling steaks or burgers. In contrast to chicken or cattle, fish tends to solution maximum of its private juices each time cooked. on a grill the mouth watering juice drips into the coals. To stay clear of wasting the dampness, initially coat the fish with oil. The oil will seal a aspect of the dampness within. Minute, continue to keep an eye on the fillets and convert them as quickly as a reduce would explain that the new fish is cooked halfway through. after remaining flipped, perspective the fish diligently. Remove the fish as quickly as it is cooked in the course of. An option to basting the fish with oil is to wrap it inside aluminum foil. The aluminum foil will retain the dampness and marinate the fish within its individual dampness. Putting herbs and spices in the foil with the fish increases the grilling treatment and the fish by itself. 3.Baking Baking is the suitable option for the fisherman who does not need to view more than the fish through cooking. The fisherman can plan the marinade and pre-warm the oven, then pop the fish into the oven for a predetermined selection of year. You could have to have to keep an eye on on the fish in opposition to the season to period, guaranteeing that you use't overcook the fish. Whichever fish you trapped, a Great recipe and correct cooking will for certain strengthen the capture. Just take year to plan for cooking, a improperly cooked fish will no question ruin your working day. Try to remember the 1st rule of cooking, put on't overcook your fish.","directions":"","url":"https://recipe.bluelayer.org/recipe/1549/the-perfect-path-to-cook-your-recently-stuck-fish"},{"id":"1544","title":"Raclette Grills","ingredients":"Indeed, the fondue pot of the 70’s was Extremely tacky, nonetheless in this century, absolutely nothing is much more tacky than raclette. in present-day yrs fondue pots contain educated a resurgence inside attractiveness, and with them consists of appear the raclette grill. Despite the fact that not historically effectively recognized in the US and Canada, raclette is instantly making the most of a add inside recognition. Raclette is a semi-tender, fairly light, conveniently melted cheese versus Switzerland. The phrase moreover refers to the cooking course of action of melting cheese at a tabletop grill and serving with a range of accompaniments. Legend includes it that the primary tactic for melting the raclette cheese started out While Swiss herdsmen fixed down for the night time within their camps. They positioned a hunk of cheese in the vicinity of their campfire and as it melted, scraped it off on to a cut of bread. Nowadays, this exact same dinner is mimicked yet with significantly far better wide variety of food items, and with electric powered raclette grills that are substantially a lot more handy. While the melting solution incorporates adjusted about the many years, this very simple and enjoyable supper consists of remained accurately as exciting for exciting nights with pals and relatives. There are lots of variations of raclette grills that you can select to. Standard raclette grills continue to keep a 50 percent- or quarter-spherical of raclette cheese on an frame of mind, with a heating feature melting the look of the cheese, which drips on to a plate of dried meats and other accompaniments. These days, the utmost well-known raclette sets contain a cheese-melting portion with a grill for cooking meats at the desk. They give up to 8 us citizens with affected person cheese pans and function non-adhere, dishwasher secure surfaces for comfort and ease and very simple cleanup. Perfect for enjoyable! Transportable raclette working with fondue-design and style burners are too offered for tenting and picnicking. A raclette grill can supply not basically a scrumptious, scorching-off-the-grill supper, nevertheless too offer you a good deal of enjoyable for family members and good friends. For highest entertaining, serve conventional raclette with a Fendant or other mild-bodied dry white Wine. If you are grilling meats, serve a Wine pertinent for the meats. A common Swiss raclette dinner makes use of raclette cheese with the right after accompaniments: - baguette bread - minor cooked potatoes - small gherkins - pickled onions - charcuterie meats this sort of as salami or proscuitto You can moreover acquire fairly artistic with a raclette evening meal. A departure against lifestyle – however an experience in flavor – may possibly involve: Uncooked meat for grilling and dipping into sauces: - Italian sausage reduce into 1/4” slices - chicken tenderloins slice into 1” ingredients - Beef tenderloin slice into 1/2” cubes - shrimp and scallops Thinly sliced cheeses: - Brie - Camembert - Oka - Cheddar - Cambezola Veggies, blanched to al-dente, these types of as: - Mushrooms - Broccoli - Cauliflower - Asparagus In this article are 2 suitable recipes for dipping sauces for your meats and greens: Pimento Sauce 3/4 cups mayonnaise 1/4 cup sour cream 2 tablespoons tomato sauce 1/2 cup canned pimentos or 1 crimson bell pepper, roasted with pores and skin taken off Salt and pepper, to taste Combine all ingredients in a blender. Period to taste. serve chilled. Cucumber Garlic Sauce 1/2 cup mayonnaise 1/2 cup undeniable yogurt 1/2 cup sour cream 2 gloves of garlic, finely chopped 1/2 teaspoon salt 1/4 cucumber, peeled and finely chopped 1 tablespoon of finely chopped chives or green onion 1 teaspoon finely chopped parsley 1 tablespoon granulated sugar Rinse ground pepper Add nicely all ingredients. serve chilled.","directions":"","url":"https://recipe.bluelayer.org/recipe/1544/raclette-grills"},{"id":"1542","title":"Cast Iron Cookware","ingredients":"How to Period and Treatment for Your Solid Iron Cookware You comprise a skillet that arrived from your mom, and in advance of that your grandma, and incorporates now fallen into your palms. Consequently how do you take care of it, use it, fresh new it, and get the best flavor prospective in opposition to it? I hope to solution some of these concerns in this report. I take pleasure in my cast iron skillets, passed down to my Mother; I keep in mind her utilizing them to make mouth watering fried Chicken dinners, cornbread to go with our Great Northern beans and the perfect popcorn. The only matter I didn’t don't forget is specifically what she did to maintain individuals skillets awesome. I do try to remember her drying them gradually on the stove and then coating them with some kind of grease. Currently we would employ a skinny coat of cooking oil or a pan spray. That is named seasoning and is necessary in the care and use of cast iron to stay clear of rust and build a natural non-stick cooking surface. Even if your inherited skillet or Dutch oven contains been missed and rusty, you can fix it by seasoning it once more. The far more you Use your solid iron the superior expert it gets to be. A black dazzling skillet is a well-seasoned utensil and the one that will serve the perfect taste. Seasoning is done each for the within and the outdoors of your cast iron, and even the lid ought to be expert. Here’s a trace to create your forged iron dazzling once more is to fry bacon and equivalent fatty meats. It will support it turn out to be experienced speedier and give you that vivid black non-stick interior you are doing work for. Below are the steps to seasoning your forged iron utensils. 1. Initial, wash with hot, soapy water and rigid brush. 2. Rinse and dry 3. Carry out a thin coat of shortening both of those inside and out 4. Preheat oven to 350 degrees and line oven rack with foil to capture drips 5. Put cookware upside down on the higher rack of your oven and bake for one hour. 6. Permit the cookware interesting ahead of taking it out of the oven. 7. Retail outlet it in a cool, dry issue and make it possible for air to circulate over it 8. Never clean in a dishwasher. Once using your solid iron, rinse with hot water and no soap. Dry it very carefully and coat it with a believe coat of cooking oil, Shortening or pan spray.","directions":"","url":"https://recipe.bluelayer.org/recipe/1542/cast-iron-cookware"},{"id":"1527","title":"Miami Avocado Crab Toast","ingredients":"1 ounce (in excess of 1/4 tiny) Haas avocado 2 ounces cooked lump crab meat 1 tablespoon chopped fresh new cilantro, separated Juice to ½ reduced lime 1 low green onion, thinly sliced, green and whites divided Kosher salt Freshly ground black pepper, to taste 1 (1.5-ounce) reduce 100% full grain bread, toasted 1 very little radish, trimmed and thinly sliced Paprika 1/2 teaspoon further-virgin olive oil","directions":"","url":"https://recipe.bluelayer.org/recipe/1527/miami-avocado-crab-toast"},{"id":"1516","title":"Refrigerated Snacks Can Create For A Great Function","ingredients":"It's constantly a perfect period to attain \"Back again to Great\" and get pleasure from a picnic with family members and pals. The refrigerated dairy aisle of your regional grocery retail store can be a exceptional resource for delightful, effortless choices for your outside events, these kinds of as cheeses, breads, jello, dips, puddings, yogurts, juices and a lot much more. Consider Programs which add this sort of for a rather delectable picnic: • Deliver an very simple, delicious potato salad with effortless refrigerated potato decisions. • Produce and bake mouth watering treats with refrigerated bread dough and shredded cheese. • Stock up on a wide range of yogurt flavors and pack fresh fruit for dipping. • Try out the countless dips and sour cream options and deliver lots of clean veggies to the picnic. • Bear in mind the independently packed cheese slices to final grilled hamburgers or to get pleasure from as straightforward treats. • Put on't forget about the whipped toppings to create any dessert exclusive. Although you are creating your menu, much too method for a secure picnic. Food items spoilage and cross-contamination are correct issues as soon as having food items exterior inside hot climate. Be of course to stick to these kinds of ideas against the Countrywide Frozen & Refrigerated Food items Affiliation (NFRA) to make certain your picnic is a balanced one: • Deliver water for preparing and cleansing, or pack fresh, soaked, disposable cloths or wet towelettes and paper towels for cleansing arms, surfaces and utensils. • It's necessary to maintain scorching food items incredibly hot and chilly foodstuff chilly all through the picnic. • Convey chilly perishable food stuff in an insulated cooler packed with ice or frozen gel packs. Create confident uncooked meat and poultry are wrapped safely and securely to reduce juices versus cross-contaminating. • If bringing scorching acquire-out foods this kind of as fried Chicken, consume it in 2 several hours of invest in or method forward and chill the food items in the refrigerator ahead of packing in an insulated cooler. • Have on't stock the cooler until automatically in advance of leaving in opposition to dwelling. Continue to keep the cooler in the coolest chapter of the automobile Whilst touring.","directions":"","url":"https://recipe.bluelayer.org/recipe/1516/refrigerated-snacks-can-create-for-a-great-function"},{"id":"1511","title":"Eggs Whenever","ingredients":"The attractiveness of breakfast food items is a Terrific motive to preserve reliable starters, these types of as eggs, bread and other staples, on hand. However why e-book them simply just for early morning food items? Coming up with breakfast for evening meal is a very good path to serve up uncomplicated, pleasurable night time foodstuff without investing a ton of season in the kitchen area. A strata is one straightforward-to-plan dish that can transfer to breakfast to evening meal with comfort. The phrase strata signifies levels and the levels of Tomato Strata Florentine are easily cubed bread, torn spinach and professional chopped tomatoes. An egg-milk custard poured around the top binds the vivid-coloured levels jointly and Reasons the bread to puff up all through baking. For one diners or households whose individuals take in at individual periods, bake the ingredients in patient custard cups which you can refrigerate and reheat in the microwave. For a relatives dinner, seek the services of a baking pan. Both direction, you can deliver the strata the evening ahead of you need to have to serve it. Basically go away a be aware for the initial one house to pop it into the oven. This finances-intelligent mixture is nutrient dense. Alongside with cheese and milk, the eggs give about 1/3 of your day-to-day protein desires, whilst the bread and tomato delivery carbs. Alongside one another, the ingredients add up to an ground breaking variety of necessary vitamins and minerals and minerals, at fewer than 200 energy and simply 8 grams of weight for each serving. Other breakfast dishes create constructive dinners, way too. Uncomplicated-cooking scrambled eggs are basic to costume up with pasta or rice and onions, peppers, mushrooms or other flavoring meals. Poached eggs add nicely with breads, vegetables and cheeses. Tomato Strata Florentine 4 servings Cooking spray 2 cups torn clean spinach (above 4 oz.) 2 slices entire wheat bread, cubed (about 1 1/2 cups) 1 cup chopped new tomato (over 1 medium) 1 teaspoon Italian seasoning, beaten 4 eggs 1 cup skim or reduced-bodyweight (1%) milk 1/4 cup (1 oz.) shredded small-humidity, component-skim mozzarella cheese For patient cups: Flippantly coat 4 (10-ounce) custard cups with spray. Issue 1/2 cup of the spinach in each and every cup. Sprinkle every with regarding 1/3 cup of the bread cubes. in medium bowl, stir alongside one another tomato and seasoning until tomato is frivolously included with seasoning. Spoon 1/4 cup tomato blend more than bread cubes within each individual cup. in medium bowl, fight jointly eggs and milk. Bit by bit pour scant 1/2 cup egg mix about tomato blend in every cup. Sprinkle every with 1 tablespoon of the cheese. Bake in preheated 350 stage F oven until custards are puffed and start off to pull absent to facets of cups and knife inserted around facilities will come out fresh, regarding 30 minutes. For baking pan: Layer full stages of all ingredients as over within sprayed 8 x 8 x 2-inch baking pan. Bake as previously mentioned. Dietary content material for 1 serving of 1/4 recipe getting skim milk: 175 energy, 8 gm amount pounds, 218 mg cholesterol, 238 mg sodium, 469 mg potassium, 14 gm all round carbohydrate, 13 gm protein and 10% or even more of the RDI for vitamins and minerals A, B12 and C, riboflavin, calcium, iron, phosphorus, zinc","directions":"","url":"https://recipe.bluelayer.org/recipe/1511/eggs-whenever"},{"id":"1510","title":"Kitchen area Mysteries: The Fondue Pot","ingredients":"One of the largest unsolved mysteries of the kitchen area is the fondue pot. Fondue pots are a well known bridal registry product or service and they are generally offered as household warming presents. However by the period the thank you playing cards consist of been shipped, the fondue pot consists of constantly disappeared by no means to be listened to to once more. They wind up in the back again of a closet or in the attic or some are even re-proficient. Why does absolutely everyone require a fondue pot nevertheless no one at any time will become over to producing fondue? Fondue is straightforward to deliver. Indeed there are some recipes that want sautéing veggies or marinating meat right away and some use unique ingredients that you received’t obtain at the grocery store. These patterns of recipes flavor fantastic nevertheless they are the cause that your fondue pot is accumulating dirt rather of remaining made use of. The most important to turning out to be employ the service of out of your fondue pot is to pick out incredibly uncomplicated recipes that are uncomplicated to deliver this kind of as the recipes listed underneath. One is a uncomplicated cheese fondue that substitutes every month Swiss Cheese for the extra high priced and more challenging to identify Gruyere cheese. The 2nd recipe is Mocha Fondue, a need to check out recipe for espresso and chocolate enthusiasts. After once more this is a recipe with uncomplicated ingredients and very simple guidance. Swiss Fondue 2 cups dry White Wine 1 Garlic Clove 1 lb Swiss Cheese 3 tbsp Flour 1 tbsp Lemon Juice 1/4 tsp White Pepper Salt to taste Nutmeg to taste Rub the within of the fondue pot with the garlic clove and add clove to pot Heat up the White Wine & Lemon Juice on medium small warm - ought to be warm nonetheless do not boil Blend Flour and Cheese in a bowl Little by little add cheese blend although stirring Add remainder of ingredients whilst stirring Optional: add a splash of Kirsch or Blackberry Brandy To Dip: Italian bread slash into cubes, greens, flat breads Mocha Fondue 8 oz Semisweet Chocolate 1/2 cup Sizzling coffee or Espresso 3 tbsp Granulated Sugar 2 tbsp Butter 1/2 tsp Vanilla Extract Chop chocolate into reduced ingredients and fastened apart Heat coffee and sugar in fondue pot on reduced warm Little by little add chocolate and butter even though stirring Add Vanilla Optional: add a splash of Irish Product To Dip: Angel Food items Cake, Apple Slices, Bananas, Strawberries, Pound Cake, Pretzels, Pineapple Chunks, Marshmallows Fondue can be basic to deliver and it’s undoubtedly exciting. The principal is to Use straightforward recipes as a result that you can pay back your period having fun with fondue and not stressing over turning out to be a complex recipe straight. Isn’t it season that your fondue pot turned a long lasting fixture on your countertop. You can totally free up some space for it by moving the crock pot into the closet.","directions":"","url":"https://recipe.bluelayer.org/recipe/1510/kitchen-area-mysteries-the-fondue-pot"},{"id":"1507","title":"Rediscovering grilled Pizza","ingredients":"The us’s favored foods includes extended been the pizza cooked in
a common oven however is that in excess of to variance? When optimum Individuals contain likely by no means indulged in
a grilled pizza, the origins of pizza
are producing
a large comeback. There is no denying that we take pleasure in our regular backyard garden barbeque nevertheless not often, if
at
any time incorporates the barbeque bundled grilling
a pizza. Irrespective of the evidently peculiar mixture of grill
and pizza, the grill is the preferred resource for cooking pizza
and inside truth of the matter is deep in the origin of pizza generating. The large, dry heat is preferred for
a good crisp crust
and the taste offered versus your grill will on
a full fresh world-wide of yard grilling. In
advance of the term pizza was
at
any time utilised, Greeks
and Romans utilized wooden-fired brick ovens to plan the primary variation of pizza – flatbread. in historic periods every diner was provided
a piece of flat bread together with
a piece of meat on the bread. This foodstuff was consumed with the
arms with
an occasional knife to slash the meat. Tiny did they comprehend that this would ultimately spark the output
one of the The united states’s favourite foodstuff. Grilled Pizza Secrets
and techniques: Ingredients:
1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar ½ cup sizzling water (110°F)
1 ½ cup bread flour
1 tablespoon soy flour
1 teaspoon salt","directions":"Mix yeast, sugar and ½ cup exceptionally very hot water in bowl, allow sit for 5 minutes. Mix flour and salt in bowl. add yeast mix with bowl that contains dry ingredients. add a tiny added flour if dough is sticky. Knead for a positive 10 minutes. Put into a greased bowl and enable add for 60 minutes right up until it doubles in dimension. Switch out on to a floured appear then knead frivolously till gentle. Roll out into a ¼\" thick, 12\" diameter circle. The thinner the dough is rolled, the much better. Right before inserting your crust on the grill, be confident that your grill is either fresh and perfectly oiled. This will aid stop the dough in opposition to sticking to the grill. You will require everything heavy sufficient to shipping and delivery your dough to the grill. A pizza spatula is extremely highly recommended for this job. Brush an even coat of added virgin olive oil on the facet that will be going through down initial. The oil will introduce style and support to continue to keep the dough against sticking to the grill as perfectly as providing the crust a awesome crisp end. In advance of putting your pizza on the grill, you could will need to remove the top rack of your grill to deliver it much easier to turn your pizza. Cook the very first facet against 1-3 minutes right before flipping relying on the warm of your grill. Throughout this season you will want to brush olive oil on the aspect that is going through up. Though cooking the initially aspect, top less than the benefit of the crust to observe its conclusion. Cook until you are pleased with the comprehensive and then transform your crust around. Just after flipping, automatically carry out any topping that you would including. It’s hugely prompt that you hold the topping exceptionally light, as they will not add a possibility to cook on the grill with no burning the crust. You could possibly look at precooking absolutely sure ingredients these types of as meats and thick veggies. Be certain to reduce the lid as before long as prospective to entice the heat in and comprehensive cooking the toppings. Cook the pizza for an further more 2-3 minutes or until you are pleased with the crust’s conclusion. You are by now prepared to encounter one suitable pizza with deep lifestyle. Reduce your pizza into triangle formed slices or try out reducing them into 1” extensive strips. This form is Wonderful for a celebration treats!","url":"https://recipe.bluelayer.org/recipe/1507/rediscovering-grilled-pizza"},{"id":"1493","title":"Slender Baked Broccoli Macaroni and Cheese","ingredients":"12 oz large fiber elbows which
add Ronzoni Clever Style
1
1/2 tbsp butter
1/4 cup minced onion
1/4 cup flour
2 cups skim milk
1 cup fat
absolutely free Chicken broth (vegetarians employ the service of vegetable broth)
8 oz (2 cups) minimized-fat sharp cheddar (Cabot
50%) Salt
and fresh pepper to taste
12 oz fresh broccoli florets (I utilized pre-slice bag)
2 tbsp grated parmesan
1/4 cup experienced bread crumbs Cooking spray","directions":"Cook pasta and broccoli jointly in a heavy pot of salted water, in accordance to bundle guidelines for al dente (or somewhat less than cook 2 minutes). Spray a baking dish with cooking spray. Preheat oven to 375°. In a huge, large skillet, soften butter. add onion and cook above lower warm around 2 minutes, add flour and cook a further second, or until the flour is golden and nicely merged. add milk and chicken broth and whisk, escalating heat to medium-large right up until it arrives to a boil; cook in excess of 5 minutes or until the sauce turns into gentle and thick. Year with salt and pepper. At the time the sauce is thick, remove versus heat, add cheese and mixture perfectly until cheese is melted. Improve salt and pepper to taste, add cooked macaroni and broccoli and mixture nicely. Pour into written baking dish. top with grated cheese and breadcrumbs. Spray a small additional cooking spray on top. Bake for 15-20 minutes, then broil for a couple minutes to choose the breadcrumbs golden.","url":"https://recipe.bluelayer.org/recipe/1493/slender-baked-broccoli-macaroni-and-cheese"},{"id":"1487","title":"Heirloom Tomato Sandwich","ingredients":"4 oz ciabatta bread, sliced in
50 percent
6 slices ripe heirloom tomatoes
1 tsp olive oil Kosher salt
and new cracked pepper
1 hefty basil leaf, lower chiffonade","directions":"Area fresh tomatoes on bread, drizzle with olive oil, salt and fresh pepper and top with basil.","url":"https://recipe.bluelayer.org/recipe/1487/heirloom-tomato-sandwich"},{"id":"1485","title":"Wholesome Baked Hen Nuggets","ingredients":"16 oz (2 superior) skinless boneless chicken breasts, minimize into even little bit sized parts
1/2 teaspoon kosher salt
and black pepper, to taste
2 tsp olive oil
6 tbsp complete wheat Italian skilled breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese","directions":"Preheat oven to 425°. Spray a baking sheet with olive oil spray. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in one more. Time Chicken with salt and pepper, then put in the bowl with the olive oil and mixture very well as a result the olive oil lightly coats all of the Chicken. Put a couple chunks of chicken at a season into the breadcrumb mix to coat, then on the baking sheet. Flippantly spray the top with olive oil spray then bake 8 – 10 minutes. Switch around then cook an additional 4 – 5 minutes or until cooked whilst.","url":"https://recipe.bluelayer.org/recipe/1485/wholesome-baked-hen-nuggets"},{"id":"1483","title":"Greek Salad Sandwich","ingredients":"2 tbsp pink Wine vinegar
4 tsp far more virgin olive oil
5 tbsp Kalamata olives, minced
4 skinny slices red onion Coarse salt
and fresh new ground pepper, to taste
4 tbsp crumbled feta
12 oz ciabatta bread, lower into
4 parts
8 Romaine lettuce leaves
1/2 medium cucumber, thinly sliced
1 medium tomato, thinly sliced","directions":"In a minor bowl whisk pink Wine vinegar, and olive oil, year with salt and pepper. add chopped olives and red onions mounted apart. I which includes to add the onions to the vinegar, this mellows out the sharpness of the onion, nonetheless comprehensively optional. Spread the olive mixture on 4 slices bread. top with lettuce, cucumber, tomatoes, and red onion; period with salt and pepper. top with feta, stop and slash sandwich inside fifty percent.","url":"https://recipe.bluelayer.org/recipe/1483/greek-salad-sandwich"},{"id":"1477","title":"Chocolate Pistachio Biscotti","ingredients":"1-2/3 cup all motive flour 1/2 cup unsweetened favourable top quality cocoa powder 1-1/2 tsp baking powder Pinch of salt 3/4 cup full pistachios 2 oz butter (1/4 cup), softened 3/4 cup superfine sugar (you can put sugar within food items processor) 2 hefty eggs Preheat oven to 375°. Line baking sheet with parchment paper. In a medium bowl, mix flour, cocoa powder, baking powder, and salt. add pistachios, and blend. In a mixer, mixture butter and sugar on medium pace for 1-1/2 minutes. add eggs, one at a year. Add the dry ingredients and mixture on small pace till particularly merged to deliver a dough. Remove the dough and utilizing your palms, divide the dough into 2 or 3 areas and kind into very long flat styles about 8 extended x 1-1/2 inches huge. Space on the protected baking sheets and bake 20 minutes. At the time interesting plenty of to manage, carefully lower the loaves on the mind-set into 1/2 inch slices (a serrated bread knife functions most straightforward). Return to the baking sheet fitting as lots of as you can on the baking sheet, you might require to do this within batches. Bake the biscotti for one more 3-4 minutes on just about every aspect, considerably less if you which add it softer. Tends to make above 24.","directions":"","url":"https://recipe.bluelayer.org/recipe/1477/chocolate-pistachio-biscotti"},{"id":"1472","title":"Baked Zucchini Sticks","ingredients":"Cooking spray 4 medium (7 oz every) zucchinis, finishes trimmed 3 hefty egg whites, crushed 1/4 tsp kosher salt Rinse black pepper, to taste 1 cup professional complete wheat bread crumbs 2 tbsp grated Pecorino Romano cheese 1/4 tsp garlic powder 1/2 cups effortless marinara sauce for dipping (optional)","directions":"","url":"https://recipe.bluelayer.org/recipe/1472/baked-zucchini-sticks"},{"id":"1471","title":"Baked Turkey Croquettes","ingredients":"12 oz cooked turkey breast, chopped fantastic (a foodstuff processor or chopper is excellent for this) 3 potatoes, peeled, cooked and mashed 3/4 cup pounds totally free chicken broth 2 tsp olive oil 3 cloves garlic 1 medium onion, chopped 1/2 cup parsley, chopped Salt and fresh pepper 1/2 cup professional full wheat bread crumbs 1 egg, whisked Olive oil spray (over 1 tbsp)","directions":"","url":"https://recipe.bluelayer.org/recipe/1471/baked-turkey-croquettes"},{"id":"1468","title":"Baked Eggplant Sticks","ingredients":"10 oz eggplant
1 tsp olive oil
1/2 tsp kosher salt
and new cracked pepper
1/2 cup Italian Experienced breadcrumbs
2 tbsp parmesan cheese
1 higher egg white Oil spray","directions":"Preheat the oven to 450°. Line 2 baking sheets with parchment paper and flippantly spray with oil. Reduce finishes off the eggplant. Slash eggplant within fifty percent, then into 1/4 inch thick slices. Lay every cut on the reducing board and slash into 1/4 inch strips. Be indeed to slash all the strips the identical sizing consequently they cook flippantly. Space eggplant strips in a bowl and period with olive oil, salt and pepper. Fixed apart. Blend breadcrumbs and parmesan cheese in a bowl, and egg whites inside yet another. Dip a several strips of eggplant at a season into the egg whites, then into the breadcrumbs. Having a fork, remove eggplant to crumbs and Area on the baking sheets. Spray with even further oil and bake 10 minutes in the centre rack. Flip more than and bake an a lot more 5 minutes, or till golden. serve sizzling.","url":"https://recipe.bluelayer.org/recipe/1468/baked-eggplant-sticks"},{"id":"1446","title":"What do you exceptionally need to have within just cookware and crockery","ingredients":"What do you exceptionally need to have in cookware and crockery Cookware is constantly a alternatively contentious make any difference. I contain discovered cooks transform up to even the best of cooking positions putting on further than it would acquire to preserve your typical oil tanker (even though probably this is not the great seek the services of for your cookware), after all that was truly essential was a knife and one thing to sharpen it with. Consequently what are the correct ”cookware basics”, the factors that you Quite can’t do without having? Properly astonishingly you pretty much require just a exceptionally tiny total of ingredients to get hold of you transferring. Likely a lot considerably less than you consist of presently. All the cookware you really require is a favourable knife, a suggests of polishing it, a slicing board and a handful of of pans. You may perhaps desire a little bit extra cookware however you can cook with simply just that. Use’t receive me incorrect, I’m as partial to a kitchen area comprehensive of mixers, blenders, electric appliances and varied insightful, and differently, units as the following specific. Nevertheless whilst Great top quality reasonably priced cookware (indeed it is potential)together with grinders and blenders serve you a large amount much more scope there are a lot of ingredients that you can cook with out them, still a superior knife, or a few, is totally crucial. The to start with and maximum imperative piece of cookware you want is a cook’s knife, that’s as large as you appear to be soft with, an 8 inch knife with a blade that curves marginally to enable a rocking movement is a optimistic begin, then a scaled-down knife, above 4 inches, for chopping small greens and a carving knife. If you order one more than 10 inches prolonged it can far too double as a bread knife. Even though there is no truth obtaining a lot more knifes just to line the pockets of the large kitchen area tools producers. A fastened can definitely be Incredibly Great value and Deliver you excess for a identical total of money. Yet verify thoroughly what is in the established to start with. If you are unable to locate a established with what you consider will be insightful to you, wear’t purchase it. Plenty of sets appear with ingredients which includes a scenario or picket knife block however test to look at very last the free of charge presents. It’s significantly much better to add a couple Terrific knives in your drawer than a extravagant polished beech picket block with 15 designer knives, 14 of which you under no circumstances employ the service of, and one that is not the directly form for your hand and provides you blisters. I comprise a lower, not exceptionally costly established of French Sabatiers that are soft however not as posh on the lookout as some of the even further present day would make which includes the Jap globals which I locate much too mild which would make cutting a large amount of greens for case in point substantially tougher function. If you discover how to employ them well then metallic or grinding stone is a Excellent course to preserve your knives sharp in a different way there are a beneficial conclusion of proprietary sharpeners that preserve the knife at the specifically mindset When you pull it for the duration of the sharpener. Pans moreover will need to be Wonderful high quality, practically nothing previously mentioned the ultimate, no need to have to fork out a fortune. Simply just create of course they are of a superior potent framework. This encourages Terrific even heat distribution and assists to stop factors burning. Stainless metal is a very good option. A Terrific wok on the other hand need to be built of a slim light metal and charge Quite small, nevertheless usually keep an eye on that it contains a superior nicely-healed wood take care of. The suitable House to invest in this utmost instructive of pans is (maybe unsurprisingly) constantly the regional Chinese grocery store. A Fantastic slicing board is yet another prerequisite whilst 2 are improved than one as this will help to avoid cross contamination if you designate one for raw meats/fish etcetera. and yet another for factors which add fruit and salads. No issue how a lot you consider you will usually be thorough and clean them involving works by using this is the least difficult one route to reduce contamination amongst food. Mixers can be informative if you intend undertaking a ton of baking. Yet unless of course you create bread on a regular monthly foundation (normally a Terrific thought), then purchasing a basic, Great high quality hand saved mixer very than a heavy standalone variation could possibly help save you a handful of of hundred cash in as perfectly as a great deal of Room on your worktop. A blender is normally instructive for soups and the occasional smoothie, and a grinder will offer you a great deal far more options in your Use of outrageous and so on. and will far too present a frequent shipping of new espresso for the further more manic cook. A Fantastic route to mix the attributes of all 3 is to order a foods processor. A optimistic top quality gadget this sort of as a Moulinex or Robotic coupe will help save House and make it possible for you to get a considerably improved processor than if you obtained their goods individually. There is an virtually unending list of kitchen area tools that you might purchase (if inside question stroll into your community cookery retailer and question the operator what he believes you want!), nevertheless deliver yes you order the crucial positive good quality cookware immediately and it will deliver your cooking simpler and further more remarkable.","directions":"","url":"https://recipe.bluelayer.org/recipe/1446/what-do-you-exceptionally-need-to-have-within-just-cookware-and-crockery"},{"id":"1441","title":"Toaster Oven – Some Elements To Comprehend Concerning","ingredients":"Toaster Oven – Some ingredients To Comprehend about One of the top reputable of the kitchen area appliances is the toaster oven. With a toaster oven you can plan anything at all to a piece of toast to a entire supper. A toaster oven will work on the very same notion as a conventional toaster unless of course that the heating things are horizontal and the equipment is made up of a glass doorway. Toaster ovens are thought of twin reason appliances for the reason that they can function the attributes of a toaster as nicely as an oven. A toaster oven is a distinguished determination for several americans. For occupied singles that are likely to consume out further than within, a toaster oven is a Great addition to their kitchen area. It’s tiny ample to suit into any sizing area and it can be applied to cook a prompt and very simple evening meal for one. A great number of dad and mom on top of that offer you their little ones a toaster oven to employ the service of in their college or university dormitory. It’s perfect for scheduling little foods and with the addition of a very hot plate the dad or mum feels certain that their baby will consume healthier at bare minimum chapter of the season. If you’re searching to get a toaster oven you can come across them at just about just about every biggest retail store. The price ranges variety based on the sizing and the capabilities you require. The incredibly very simple toaster oven obtainable is made up of couple of warm options that you can employ based on what you are cooking. Even the classic fashion of toaster oven will come with a broiling tray. They constantly on top of that comprise a warm signal gentle as a result you can choose after the oven consists of pre-heated to the preferred temperature. The smallest toaster oven will declare a capability of 4 slices. This is referring to the real truth that 4 monthly sections of bread will in shape in the oven. The dimensions graduate in opposition to there. For a family members it’s sensible to try out buying a bigger toaster oven. Some of the more large toaster ovens can even match a 12 inch pizza. A current function that you can at present come across on a toaster oven is a electronic deal with panel. For a great number of a long time you could possibly just buy a toaster oven that experienced a information manage. This intended that you’d contain to improve the temperature dial continuously to track down the identical directly warm atmosphere for your exclusive product. With the introduction of the electronic deal with a toaster oven can presently do a great number of further initiatives. They put on’t basically bake or toast, however a toaster oven can moreover defrost and brown solutions. in addition they nevertheless create Good small broilers. It’s considerably additional electricity productive to employ the service of a toaster oven broiler in comparison to heating the broiler of your traditional oven. The exact same can be reported for cooking other solutions. If you are developing on baking a little something tiny it’s highly recommended to employ the service of the toaster oven. As soon as you change on your conventional oven you are expending to heat the complete oven compartment. Within lots of conditions this is a Really heavy put. It’s preferable to heat the more compact toaster oven. It’s too faster. The toaster oven will warm at a substantially quicker tempo than the regular oven does. A toaster oven is a hassle-free and inexpensive course to cook. They far too deliver Terrific marriage ceremony, birthday and holiday items.","directions":"","url":"https://recipe.bluelayer.org/recipe/1441/toaster-oven-some-elements-to-comprehend-concerning"},{"id":"1439","title":"Pointers For Producing Do-it-yourself Bread","ingredients":"There is nothing at all which includes do-it-yourself bread. Regardless of whether banana, pumpkin, white or full wheat, the odor of a fresh, scorching loaf can't be fight. There are plenty of factors why you would will need to create your individual bread. If you consist of Fantastic pumpkin bread recipes or banana bread recipes, you can create a awesome dessert or consist of a effortless snack for the children on hand at all occasions. Baking your particular white or wheat bread can aid you conserve money on your grocery invoice. Taking in entire wheat bread will maintain you nutritious and may perhaps even aid you get rid of bodyweight. You may well have to have to contemplate offering your loved ones with selfmade wheat bread all the year. The health and fitness rewards are lots of, in particular if you are moving to use fresh ground wheat. Taking in a reduce of bread created with fresh ground wheat is including using a shot of nutrition. What Is Wheat And Why Would You Need to have To Use It? Wheat is the world wide’s utmost considerable grain crop and ranks initial involving the grains for its dietary value. Although applied in its entirety, wheat is an ideal resource of fiber and a lot of large B-nutrients.WheatB-nutrients. Wheat germ is one of the richest resources of vitamin E if utilized the moment recently milled, in advance of oxidation can take desired destination. The richest resource of Vitamin E is uncovered in the germ of the wheat kernel. Milled wheat loses its Vitamin E exceptionally suddenly because of to oxidization. This is the motive why the bread we purchase genuinely incorporates absolutely nothing of value for us. It incorporates been stripped of the nutrients offered in the wheat. in relating to 72 several hours of milling, 90% of over 30 vitamins are absent. Family members customarily take pleasure in far better exercise as soon as they commence baking bread with fresh ground wheat which add large developments inside sinus diseases, runny noses and colds. There consist of on top of that been scientific tests of diminished cholesterol counts, warts disappearing, acne breakouts clearing and a host of other Good gains. Of training course there are the very clear added benefits of incorporating even more fiber to your food plan, nonetheless try to remember to consume a large amount of water any time you boost fiber.","directions":"","url":"https://recipe.bluelayer.org/recipe/1439/pointers-for-producing-do-it-yourself-bread"},{"id":"1429","title":"SALMON BURGERS WITH PINEAPPLE-GINGER SALSA","ingredients":"PATTIES 2 excess weight skinless salmon fillets, pin bones taken off, lower into 1-inch ingredients ½ cup panko bread crumbs 1 scallion (white and green pieces simply), finely chopped Finely grated zest and juice of 1 lime 2 tablespoons soy sauce ½ teaspoon warm pepper sauce ¼ teaspoon freshly ground black pepper SALSA ½ cup finely chopped ripe, new pineapple ½ cup finely chopped ripe tomato 2 teaspoons peeled, grated fresh ginger ½ minor jalapeño chile pepper, seeded and minced ½ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 1 large adorable onion, lower crosswise into ⅓-inch slices Vegetable oil 6 slices sourdough bread, each and every regarding ⅓ inch thick ¼ cup furthermore 2 tablespoons mayonnaise 6 leaves Bibb lettuce 1. in a foods processor equipped with a steel blade, pulse the salmon sections 8 to 10 periods until coarsely chopped still not pasty; shift to a bowl. add the remaining patty ingredients to the bowl and stir carefully to blend. Sort 6 patties of equivalent measurement, each over ¾ inch thick. Deal with and refrigerate for 1 hour. 2. Plan the grill for guide cooking about medium warm (350° to 450°F). 3. Blend all the salsa ingredients until for the onion. Brush the onion slices on each aspects with oil, and then grill over lead medium heat, with the lid shut, till very well marked and comfortable, over 10 minutes, turning the moment or two times. Finely chop the onion and add it to the salsa. Blend effectively. 4. Brush the patties on each aspects with oil, and then grill in excess of guide medium warm, with the lid shut, until completely cooked yet nonetheless juicy, 6 to 8 minutes, cautiously turning after. In the course of the very last moment of grilling season, toast the bread around guide heat, turning when. 5. Spread one tablespoon mayonnaise on each bread slash and top with a lettuce leaf, a patty, and pineapple-ginger salsa. serve heat. Pictures","directions":"","url":"https://recipe.bluelayer.org/recipe/1429/salmon-burgers-with-pineapple-ginger-salsa"},{"id":"1427","title":"5 Ideas For A Balanced Snack","ingredients":"Treats are an necessary chapter of a healthful life. Wholesome treats can assistance Deliver excess nutrition and additionally depend from our 5 a working day concentrate of fruit and veggies. Nutritious organic and natural treats need to be consumed about foods and will aid from your health and fitness and vitamins. Nutritionists propose that nutritious treats really should consist of greens, fruit, outrageous or cereal grains. They will additionally expense you a lot less than getting junk foodstuff that includes small dietary value and is lousy for your physical fitness. Combining healthier treats with a very good diet program and exercise qualified prospects to an much better overall health. The 5 suggestions beneath, for nutritious treats, are applicable for every person against college kids to those people at exertion. Avocado and cheese sandwich manufactured with wholemeal bread. Avocados are a beneficial useful resource of vitamin E and C as nicely as remaining large within fibre and potassium. They in addition add folic acid, an vital vitamin for expecting ladies. Cheese involves critical amounts of calcium and wholemeal bread is large in fibre. Dried banana chips. Dried banana chips are generally fried within coconut oil and lined within honey. Bananas add things like large concentrations of vitamin A and C. They are moreover abundant inside potassium. You can usually uncover banana chips provided inside muesli. Best for a carbohydrate add. Crackers and cheese. A Pretty prominent snack the moment meal. Cheese is large in calcium. Crackers moreover appear in wholemeal forms and these kinds of are a Wonderful resource of a lot more fibre. Fruit salad. You can mix any of your favorite end result in this snack these types of as kiwi fruit, apples, pear, and nectarines. This snack will assist you to your 5 a working day of fruit and greens. Hummus in pita bread. Hummus is built to dried chickpeas, garlic and at times tahini. Hummus incorporates fibre and iron; tahini is built to sesame seeds and is large in calcium.","directions":"","url":"https://recipe.bluelayer.org/recipe/1427/5-ideas-for-a-balanced-snack"},{"id":"1423","title":"Steamed Clams with Fresh new Basil","ingredients":"2 dozen small neck clams 2 tsp olive oil 3 cloves garlic, lower in heavy chunks 1 tsp unsalted butter 2 tbsp fresh herbs these types of as basil or parsley 1/2 cup white Wine 1/4 cup water Warm a hefty pot on high heat. add oil. Each time incredibly hot, add garlic and cook until golden. add butter, Wine, water and clams and deal with tightly, stop to medium-lower heat. Cook 5 to 10 minutes, or until the shells open. Do not overcook or the clams will come to be rubbery. Shift clams with a slotted spoon to a superior bowl and pour the liquid throughout a strainer around the clams. top with fresh new herbs and love with a optimistic crusty bread.","directions":"","url":"https://recipe.bluelayer.org/recipe/1423/steamed-clams-with-fresh-new-basil"},{"id":"1411","title":"Slender Rooster Cordon Bleu","ingredients":"Cooking spray
12 skinny sliced (36 oz total) skinless boneless chicken breasts,
3 oz just
about every Salt
and clean cracked pepper
1 large egg
2 higher egg whites
1 tbsp water
1/2 cup knowledgeable breadcrumbs
1/4 cup grated parmesan cheese
5 oz (6 slices) thinly sliced lean deli ham, sliced in
50%
6 slices (4.4 oz) Sargento diminished excess weight Swiss cheese, minimize within
50%","directions":"Preheat oven to 450°. Spray a large non-adhere baking sheet with cooking spray. Rinse and dry the chicken cutlets; frivolously pound the chicken to deliver thinner and frivolously time with salt and black pepper. Lay the chicken on a functioning show up and Room a cut of ham on top of the chicken, then the cheese and roll, ecosystem them apart seam facet down. In a medium bowl, whisk eggs and egg whites together with water to create an egg clean. In a different medium bowl, mix breadcrumbs and parmesan cheese. Dip the chicken into the egg clean, then into the breadcrumbs. Put chicken on to the baking sheet seem to be facet down. Spray the best of the chicken with additional cooking spray and bake relating to 25 minutes, or right up until until cooked. Would make 12.","url":"https://recipe.bluelayer.org/recipe/1411/slender-rooster-cordon-bleu"},{"id":"1406","title":"Sicilian Rice Ball Casserole","ingredients":"2 cups raw extensive grain rice
1
3/4 teaspoons kosher salt
1 (2.5 oz)
adorable Italian sausage website link, casing taken out
10 oz (.65 lbs.)
93% lean ground turkey
1/4 cup onion, minced Black pepper
5 oz frozen peas
1 large egg,
1 egg white
1/2 cup pecorino romano (or parmesan) Cooking spray
4 tbsp skilled breadcrumbs, separated
1
1/4 cup shredded
aspect skim mozzarella Fresh parsley or basil, if preferred","directions":"Cook rice with 1 teaspoon kosher salt in accordance to deal recommendations. Set aside to great. In the meantime, sauté sausage meat; cook until brown breaking up into parts with a wood spoon as it chefs. add turkey and onions and cook right up until browned, breaking up as it chefs. Time with 3/4 teaspoon salt and black pepper to taste, then add peas and 1 cup sauce; simmer on small, lined, more than 20 minutes. Preheat oven to 400°F. in a hefty bowl combine cooked rice, pecorino romano, eggs, and 1/2 cup tomato sauce and mixture perfectly. Rice need to be a little bit sticky. Spray a 9 x 13 casserole dish with cooking spray, manufacturing positive to spray facets also. Add 2 tbsp breadcrumbs to the dish and roll over to coat the backside and aspects. Consider 50 percent of the rice blend (a minor far more if necessary) and cover the backside of the dish and up the aspects; press to taste the backside layer. Fill with the meat and peas. Best with 3/4 cup mozzarella cheese. The address with remaining rice and thrust until even. Top with remaining sauce, getting 2 tbsp breadcrumbs, and remaining 1/2 cup mozzarella. Cover with foil and bake 30 minutes, till sizzling. Garnish with parsley or basil if preferred, reduce into 8 ingredients and serve. Pin It To Conserve For Afterwards","url":"https://recipe.bluelayer.org/recipe/1406/sicilian-rice-ball-casserole"},{"id":"1405","title":"Shrimp Parmigiana Hero, Lightened Up","ingredients":"For the shrimp: 16 oz jumbo shrimp, peeled and deveined (bodyweight as soon as peeling 12.5 oz) Salt and pepper to taste 1/4 cup egg alternate (egg beaters) 6 tbsp complete wheat Italian expert breadcrumbs 2 tbsp panko 2 tbsp grated parmesan cheese Cooking spray (I utilised Intelligent Balance) For the sandwich: 1 cup (4 oz) shredded chapter skim mozzarella cheese Preheat oven to 425° or fixed your broiler to small. Best each sandwich with 2 tbsp of sauce and shredded mozzarella cheese. Destination sandwiches on a cookie sheet and heat in the oven or broiler until the cheese melts; 2 – 3 minutes, very careful not to burn off if taking the broiler.","directions":"","url":"https://recipe.bluelayer.org/recipe/1405/shrimp-parmigiana-hero-lightened-up"},{"id":"1399","title":"Pumpkin Banana Bread","ingredients":"Pam baking spray
3/4 cup unbleached
all cause flour
1/2 cup white entire wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves*
1/2 tsp ground nutmeg*
3 extremely ripe medium bananas, mashed
1/2 cup pureed pumpkin
2 tbsp butter, softened
1/2 cup mild brown sugar, unpacked
1 large egg white
1 large egg
1 tsp vanilla extract
1/4 cup chopped pecans (optional,
5 pts+ for every minimize if
applying)","directions":"Preheat oven to 325°. Grease a 9×5 inch loaf pan with baking spray. In a medium bowl, add flour, baking soda, pumpkin spice and salt with a twine whisk. Mounted apart. In a hefty bowl, product butter and sugar with an electrical mixer. add egg whites, egg, bananas, pumpkin and vanilla, and overcome at medium rate until thick. Scrape down facets of the bowl. Add flour blend and crazy (if utilizing), then add at reduced tempo right up until mixed. Do not over add. Pour batter into loaf pan and bake on the middle rack for 60 minutes, or till a toothpick inserted in the centre arrives out fresh. Enable the pan neat at bare minimum 20 minutes, bread need to be room temperature just before cutting. * 1 tsp of pumpkin spice can be substituted for cloves and nutmeg.","url":"https://recipe.bluelayer.org/recipe/1399/pumpkin-banana-bread"},{"id":"1391","title":"Breakfast Sausage and Mushroom Strata","ingredients":"8 oz wheat ciabatta bread, reduce into
1-inch cubes (Chabaso)
12 oz turkey breakfast sausage (I made use of Jenny-O in frozen part)
2 cups bodyweight-totally free milk
1-1/2 cup (4 ounces) small-weight shredded sharp cheddar cheese
3 large eggs
12 oz egg choice, together with egg beaters
1/2 cup chopped green onions
1 cup sliced mushrooms
1/2 tsp paprika Salt
and fresh pepper
2 tbsp grated parmesan cheese","directions":"Preheat oven to 400°. Set up bread cubes on a baking sheet. Bake at 400° for 8 minutes or until toasted. Heat a medium skillet about medium-large heat. add sausage to pan; cook 7 minutes or till browned, stirring to crumble. add milk, cheese, eggs, egg different, parmesan cheese, paprika, salt and pepper in a hefty bowl, stirring with a whisk. add bread, sausage, scallions and mushrooms, tossing properly to coat bread. Spoon blend into a 13×9-inch baking dish. Address and refrigerate 8 several hours or right away. Preheat oven to 350°. Locate casserole. Bake at 350° for 50 minutes or till mounted and frivolously browned. Lower into 8 parts; serve instantly.","url":"https://recipe.bluelayer.org/recipe/1391/breakfast-sausage-and-mushroom-strata"},{"id":"1387","title":"Wholesome Avocado Egg Salad and Salmon Sandwich","ingredients":"2 superior tough-boiled eggs
2 high challenging boiled egg whites (discard the take it easy)
1/2 (2 oz) medium hass
avocado, slice into
1/2-inch cube
1 tbsp light mayonnaise
1/2 tsp Dijon mustard
1/2 tsp caper brine (optional)
1/2 tbsp finely chopped new chives or dill
1/4 tsp Kosher salt Pinch freshly ground pepper
12 slender slices cucumber
4 slices (4 oz) Wild Nova salmon
4 slices full grain sliced bread, toasted","directions":"Mix the egg yolks with the avocado, mild mayo, mustard, brine in opposition to capers if employing, chives, salt and pepper. Mash with a fork. Chop the egg whites and add to yolks; modify salt and pepper as demanded. To acquire, vacation put 1 oz lox on each individual reduce of bread, final with cucumber and divide egg salad among toasts.","url":"https://recipe.bluelayer.org/recipe/1387/wholesome-avocado-egg-salad-and-salmon-sandwich"},{"id":"1350","title":"SOUTHERN FRIED PICKLES WITH RÉMOULADE","ingredients":"RÉMOULADE 1 cup mayonnaise 2 tablespoons coarse-grain Dijon mustard 2 tablespoons ketchup 1 tablespoon published horseradish 2 teaspoons capers, drained and chopped ½ teaspoon warm pepper sauce ⅔ cup all-cause flour 1 tablespoon paprika 1 teaspoon garlic powder ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 high egg, crushed ⅔ cup perfectly-shaken buttermilk 1 teaspoon very hot pepper sauce 1½ cups panko bread crumbs 1 jar (16 ounces) dill pickle chips, exhausted and patted dry Canola or vegetable oil 1. Add the rémoulade ingredients. Protect and refrigerate until prepared to serve. 2. in a shallow bowl whisk the flour, paprika, garlic powder, salt, and pepper. in a individual, further bowl whisk the egg, buttermilk, and very hot pepper sauce. Put the panko in a 3rd bowl. Doing the job with a couple of at a season, dip the pickles into the flour blend, turning to coat, and then shake off the additional and dip them into the egg blend. Shake off the extra egg mixture, and then dredge them for the duration of the panko. Desired destination in a solitary layer on a sheet pan. Repeat with the remaining pickles. 3. Preheat the oven to 200°F. Line a sheet pan with paper towels, and comprise a moment, unlined sheet pan at hand. 4. Pour sufficient oil into a large, deep pot to occur 2 inches up the facet. Connect a deep-fry thermometer to the facet of the pot. Warm the oil on the stove ultimate previously mentioned medium-higher heat until the temperature registers 350°F. add one quarter of the pickles and cook till golden and crisp, above 1 moment, turning when, if important. Point the fried pickles on the protected sheet pan to blot the further oil, and then move to the unlined sheet pan; maintain incredibly hot in the oven. Repeat with the remaining pickles. 5. Serve the fried pickles very hot with rémoulade.","directions":"","url":"https://recipe.bluelayer.org/recipe/1350/southern-fried-pickles-with-r-moulade"},{"id":"1341","title":"Italian Turkey Meatballs","ingredients":"20 oz (1.3 lb) ground turkey breast 99% lean 1/4 cup entire wheat expert breadcrumbs 1/4 cup Reggiano Parmigiano cheese, grated 1/4 cup parsley, finely chopped 1 egg 1 heavy clove garlic, crushed 1 tsp kosher salt + fresh pepper 2 tsp olive oil 4 cloves garlic, smashed 2 28 oz cans crushed tomatoes 1/2 very little onion, retain full 1 bay leaf 1 tsp oregano 1/4 cup clean chopped basil Salt and new pepper to taste","directions":"","url":"https://recipe.bluelayer.org/recipe/1341/italian-turkey-meatballs"},{"id":"1339","title":"Thin Artichoke Dip","ingredients":"13.75 oz
artichoke hearts packed in water, worn out
2 tbsp chopped shallots
1/4 cup fat totally free Greek yogurt
1/4 cup Hellmann’s mild mayonnaise
1/2 cup (2 oz) shredded component skim mozzarella cheese Salt
and fresh pepper to taste
2 tbsp entire wheat bread crumbs Olive oil spray","directions":"Preheat oven to 400°. In a very little foods processor, coarsely chop the artichoke hearts with the shallots. Add artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl. House in an oven-evidence dish and best with breadcrumbs. Frivolously spray the crumbs with olive oil then bake at 400° for 20-25 minutes, till very hot and cheese is melted. serve specifically absent. Can be developed one working day inside progress with out the breadcrumbs and held in the fridge prior to baking. add breadcrumbs prior to baking. Makes over 2 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/1339/thin-artichoke-dip"},{"id":"1331","title":"Pumpkin Banana Pecan Bread","ingredients":"2-1/2 cups white complete wheat or
all-rationale gluten-absolutely free flour
1-1/2 tsp baking soda
1
1/2 teaspoon pumpkin spice
1 teaspoon cinnamon
1/2 tsp salt
4 tbsp butter, softened
1 cup mild brown sugar, not packed
4 hefty egg whites
1
1/2 cup pumpkin puree
1
1/4 cup (3 medium) ripe bananas, mashed
1/2 cup unsweetened
apple sauce
1 tsp vanilla extract
3 oz (3/4 cup) chopped pecans Baking spray","directions":"Preheat oven to 350°. Grease 2 8×5 inch loaf pans with baking spray. In a medium bowl, blend flour, baking soda, pumpkin spice, cinnamon and salt with a twine whisk. Fastened apart. In a large bowl product butter and sugar with an electrical mixer. add egg whites, pumpkin, bananas, apple sauce and vanilla, and fight at medium tempo right up until thick. Scrape down aspects of the bowl. Add flour mix and pecans, then mix at small rate right up until blended. Do not in excess of blend. Pour batter into loaf pans and bake on the middle rack for 50 minutes, or until a toothpick inserted in the middle arrives out fresh. Allow for the pan awesome at minimum amount 20 minutes, bread need to be area temperature right before reducing. Makes 2 loaves.","url":"https://recipe.bluelayer.org/recipe/1331/pumpkin-banana-pecan-bread"},{"id":"1330","title":"Persian Turkey Kofta Kebabs","ingredients":"20 oz
93% lean ground turkey
1 lower onion, minced
2 cloves garlic. minced
1/4 cup fresh parsley, chopped
2 tbsp bread crumbs
1/4 tsp
allspice
1/4 tsp coriander
1/4 tsp paprika
1/4 tsp chili powder Salt
and fresh pepper (to taste)","directions":"In a huge bowl blend the ground turkey, onion, garlic, parsley, breadcrumbs, spices, salt and pepper until lightly put together. Divide into a heaping 1/4 cup quantities consequently you get hold of 12; roll into log formed ovals. Destination on a cookie sheet and refrigerate at bare minimum 30 minutes. If having wood skewers, soak inside water at bare minimum 30 minutes right before grilling. Each time prepared to take in, preheat grill to higher warm. Closely add the skewer throughout the fashioned meat. Grill for 10 to 15 minutes on oblique heat turning from time to time, until meat is no for a longer time crimson.","url":"https://recipe.bluelayer.org/recipe/1330/persian-turkey-kofta-kebabs"},{"id":"1325","title":"Mini Turkey Meatball Vegetable Soup","ingredients":"For the Meatballs: •
20 oz (1.3 lb) ground turkey breast
93% lean •
1/4 cup expert entire wheat breadcrumbs* •
1/4 cup grated parmesan cheese •
1/4 cup parsley, finely chopped •
1 large egg •
1/4 cup onion, minced •
1 clove garlic, minced •
1/4 tsp salt For the Soup: •
32 oz container lowered sodium Chicken broth •
2 tsp olive oil •
1/2 cup chopped onion •
1 cup diced carrots •
1/2 cup diced celery •
2 garlic cloves, minced •
2 (14.5 oz) cans petite diced tomatoes • Parmesan cheese rind (optional) •
1 fresh rosemary sprig •
2 bay leaves •
2 tbsp chopped fresh basil •
1/4 cup chopped fresh Italian parsley •
1/2 tsp kosher salt
and new black pepper •
8 oz zucchini, diced •
2 cups chopped fresh new spinach •
additional parmesan cheese for garnish (optional) *If you require to create this gluten-free, employ the service of gluten-no cost bread crumbs
and be certain to look
at the labels on the chicken broth.","directions":"Preheat oven to 400°F. In a heavy bowl, blend ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Working with your (fresh) arms, carefully mix all the ingredients properly right up until anything is put together. Kind small meatballs, in excess of 1 tbsp just about every, you’ll attain about 42. Bake in the oven about 12 minutes. In the meantime, heat the oil in a large pot or Dutch oven about medium-higher heat. add the carrots, celery, onion, garlic and saute till gentle and fragrant, in excess of 15 minutes. Add the broth, tomatoes, parmesan cheese rind, salt and pepper. add the rosemary,bay leaves, basil and parsley, deal with and cook on small 40 minutes. Remove the bay leaves, rosemary sprig, parmesan rind and shed the meatballs in together with the zucchini and spinach, add and simmer until the zucchini is smooth and meatballs are cooked in the course of, about 8 to 10 minutes, period to taste with salt and black pepper if essential. serve with a lot more grated cheese on the aspect if most popular. Can make 11 cups.","url":"https://recipe.bluelayer.org/recipe/1325/mini-turkey-meatball-vegetable-soup"},{"id":"1322","title":"Herb Crusted Rib Eye Roast","ingredients":"2 1/2 kilos beef eye spherical roast, all bodyweight trimmed off 2 tbsp pounds no cost sour cream 3 tsp composed horseradish Kosher salt and new pepper 1/2 cup full wheat knowledgeable bread crumbs 1 tbsp herbs de provence (rosemary, thyme, marjoram and savory) 1 clove garlic, beaten 2 tbsp olive oil Preheat oven to 400°. in a reduced bowl mix sour cream, salt, pepper and horseradish. in an additional bowl mix breadcrumbs, herbs, garlic and oil. Time meat with salt and pepper. Sear roast in a high skillet on high heat for about 10 minutes all round on all facets. Destination inside roasting pan and add with sour cream and breadcrumbs on best of roast. Area in the oven and cook right up until thermometer reads 140°, relating to 35 to 40 minutes. Remove and enable it take it easy for 15 minutes prior to reducing. Serves 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/1322/herb-crusted-rib-eye-roast"},{"id":"1320","title":"Greek Turkey Meatballs","ingredients":"1.25 lbs.
93% lean ground turkey
1 cup grated zucchini, liquid squeezed out very well
2 slices entire wheat bread
1/4 cup expert complete wheat breadcrumbs
1 superior egg
2-3 cloves garlic, minced
1/4 red onion, grated (I
applied my mini foods processor)
2 tbsp clean oregano, chopped (fewer if having dry)
1/4 cup fresh parsley, chopped
2 tbsp chopped fresh spearmint, chopped Kosher salt
and fresh pepper","directions":"Soaked bread with water, squeezing additional out. Tear into little ingredients and vacation put in a heavy bowl. Mix with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper. Making use of a 1/4 cup evaluate, sort each meatball 1/4 cup within measurement. For easiest accomplishment, refrigerate prior to cooking to support continue to keep their condition. In a pan: spray olive oil in a hefty nonstick frying pan and cook around Really small heat (or you can deliver 350F 20-25 minutes) On the grill: fresh new grill perfectly right before cooking and spray grate with oil. Cook on small until cooked in the course of. Makes over 17 meatballs.","url":"https://recipe.bluelayer.org/recipe/1320/greek-turkey-meatballs"},{"id":"1300","title":"Avocado Toast Egg-inside of-a-Gap","ingredients":"Avocado Toast Egg-in-a-Gap
1 lower entire wheat or full grain bread
1 oz
avocado Olive oil spray
1 large egg Kosher salt
and freshly ground black pepper Sizzling sauce (optional)","directions":"With a center formed cutter or the rim of a glass, thrust a gap in the heart of the cut of bread. Mash the avocado with a fork and period with salt and pepper. Warm a skillet in excess of medium-lower heat and spray with the oil. Area the bread and the slice out piece on the skillet and break the egg specifically into the heart of the gap. Cook right up until the egg sets on the backside, relating to 1 second, year with salt and pepper and switch more than with a spatula, time with salt and pepper the other aspect. Cook the other aspect till the yolk is to your liking, I desire mine comfortable. Remove and top with avocado and warm sauce if preferred.","url":"https://recipe.bluelayer.org/recipe/1300/avocado-toast-egg-inside-of-a-gap"},{"id":"1287","title":"Bacon Crowned Petite Turkey Meatloaf with BBQ Sauce","ingredients":"3/4 cup grated zucchini,
all dampness squeezed dry with paper towel
2 tbsp onion, minced
2 tbsp diced crimson pepper
1/2 cup knowledgeable breadcrumbs (you can employ the service of gluten-no cost crumbs far too)
1 huge egg
1 tsp smoked paprika
1 tsp kosher salt
1.3 lb uncooked
93% lean ground turkey
5 slices centre lower bacon, slice in fifty percent","directions":"In a large bowl, blend the zucchini, onion, purple pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. add the turkey and add until blended for the duration of. Make 5 equivalent loafs and position them into the loaf pan. Issue the 2 bacon halves over each individual loaf and ultimate each individual with 1/2 tbsp excess BBQ sauce. Bake about 25 minutes or right up until cooked during. Pin It To Preserve For Afterwards!","url":"https://recipe.bluelayer.org/recipe/1287/bacon-crowned-petite-turkey-meatloaf-with-bbq-sauce"},{"id":"1286","title":"Baked Buffalo Chook Nuggets","ingredients":"1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp chili powder (employ the service of ground cayenne to create it warmer) 1/8 tsp black pepper 6 tbsp complete wheat Italian experienced breadcrumbs 1/4 cup panko Olive oil spray (I made use of my Misto) 2 tbsp Frank’s Sizzling Sauce (or Tabasco if you will need it Scorching) 2 tsp olive oil 1 lb skinless chicken breast, slash into 40 lower chunk sized sections 4 celery stalks, trimmed to 4 inch strips Recommendations Preheat oven to 425°F. Spray a baking sheet with olive oil spray. Blend garlic powder, paprika, chili powder, black pepper, bread crumbs and panko in a medium bowl and throw perfectly. Desired destination the very hot sauce in an additional medium bowl with the oil. Dip the chicken into the very hot sauce blend, then into the crumbs and vacation put on the baking sheet. Spray the top generously with olive oil spray then bake 8 – 10 minutes. Change more than then cook one more 4 – 5 minutes or till cooked When. Serve with celery sticks and blue cheese dressing if most popular. Pin It To Help you save For Later on!","directions":"","url":"https://recipe.bluelayer.org/recipe/1286/baked-buffalo-chook-nuggets"},{"id":"1283","title":"Bangin Terrific Chicken Salad","ingredients":"Olive oil spray
2 tsp olive oil
6 tbsp entire wheat Italian expert breadcrumbs
2 tbsp panko
16 oz (2 large) skinless boneless chicken breasts, lower into
24
1-inch chunks Kosher salt
and pepper to taste
4 cups shredded romaine
1 cup shredded purple cabbage For the Slender Bang Bang Sauce:
2
1/2 tbsp light mayonnaise
2 tbsp scallions, chopped great
additionally far more for topping
1
1/2 tbsp Thai Lovable Chili Sauce
1 tsp Sriracha (or to taste)","directions":"Preheat oven to 425°F. Spray a baking sheet with olive oil spray. Put the olive oil in one bowl and the breadcrumbs and panko in a different. Time Chicken with salt and pepper, then put in the bowl with the olive Oil and mixture effectively consequently the olive oil flippantly coats all of the chicken. Put a number of chunks of chicken at a period into the breadcrumb mixture to coat, then on the baking sheet. Frivolously spray the top with olive oil spray then bake 8 – 10 minutes. Change previously mentioned then cook yet another 4 – 5 minutes or until cooked even though. In the meantime mix the sauce in a medium bowl. Each time the chicken is organized, drizzle it about the final and love!!","url":"https://recipe.bluelayer.org/recipe/1283/bangin-terrific-chicken-salad"},{"id":"1279","title":"Crimson BEAN AND MUSHROOM BURGERS WITH CHILE MAYO","ingredients":"PATTIES 2 tablespoons a lot more-virgin olive oil 4 ounces button or cremini mushrooms, cleaned, stems eradicated, and finely chopped 2 tablespoons minced jalapeño chile pepper (with no seeds) 2 garlic cloves, minced or driven throughout a force 1 can (15 ounces) small-sodium pinto beans, rinsed and drained ½ cup panko bread crumbs 1 hefty egg, crushed ¾ teaspoon kosher salt ½ teaspoon ground cumin ⅓ cup mayonnaise 1½ teaspoons minced canned chipotle chile pepper within adobo sauce Excess-virgin olive oil 4 hamburger buns, crack 4 large leaves crisp lettuce 8 slices ripe tomato 1. in a skillet about medium-high heat, heat the oil. add the mushrooms and cook till smooth, about 3 minutes, stirring at times. add the jalapeño and garlic and cook till frivolously browned, 2 to 3 minutes. Shift to a foodstuff processor equipped with a steel blade, add the remaining patty ingredients, and pulse few occasions till coarsely chopped. Sort 4 patties of equivalent dimensions, each and every over ½ inch thick. Refrigerate the patties for 30 minutes. 2. Plan the grill for lead cooking more than medium warm (350° to 450°F) and preheat a grill-evidence griddle. 3. Mix the mayonnaise and chipotle chile pepper. 4. Generously brush the patties on possibly aspects with oil. Issue the patties on the griddle and cook over lead medium heat, with the lid shut, till browned, 6 to 8 minutes, turning after. Throughout the ultimate 30 seconds to 1 second of grilling season, toast the buns on the cooking grates, slash facet down, over guide warm. 5. Combine every burger on a bun with chile mayo, a lettuce leaf, 2 tomato slices, and a patty. serve quickly.","directions":"","url":"https://recipe.bluelayer.org/recipe/1279/crimson-bean-and-mushroom-burgers-with-chile-mayo"},{"id":"1274","title":"Slender Italian Spinach Meatballs","ingredients":"1 lb 93% lean ground beef 1 tbsp olive oil 10 oz frozen chopped spinach, thawed and drained of all liquid 2 slices entire wheat Pounds Watchers bread (or any fifty percent issue bread) 1 large egg 1 clove garlic, minced 2 tbsp new parsley 1/2 cup Pecorino Romano cheese (or your favored Parmesan Cheese) Salt and pepper Tomato Sauce: 1 tsp olive oil 3 cloves smashed garlic 1/2 onion (don’t chop) Salt and pepper Moist bread with water then mash up with your palms. add to superior bowl and blend with chopped beef, chopped spinach, egg, garlic, parsley, grated cheese, salt and pepper. Blend all ingredients very well right up until cautiously put together. Making use of a 1/4 cup measuring cup, evaluate meat, then divide within 2 as a result that each meatball is 1/8th of a cup. Roll into small meatballs. In a higher pot, add olive oil and heat on medium. Every time scorching add smashed garlic. The moment garlic is golden brown, add tomatoes, onion, salt and pepper and add, eliminate warm to small. In the meantime, in a large nonstick skillet, add 1 tbsp olive oil on reduced warm. Whenever oil is incredibly hot add as countless meatballs that will match, cook on small, turning at times as a result that all aspect consider browned. Cook right up until the facilities are cooked for the duration of. While accomplished, point on a dish protected with paper towels to blot any further oil. Get rid of meatballs into sauce and move forward cooking the remaining meatballs, repeating the treatment. As soon as all meatballs are in the sauce, simmer for an further 15-20 minutes. Discard onion and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1274/slender-italian-spinach-meatballs"},{"id":"1270","title":"Baked Chook Milanese with Arugula and Tomatoes","ingredients":"For the Salad:
1 tbsp olive oil
2 tbsp balsamic vinegar
5 medium ripe tomatoes, diced
1/4 little red onion, sliced slender
1 tbsp chopped fresh new basil Kosher salt
and pepper to taste
6 cups baby
arugula For the chicken:
24 oz (3) boneless skinless chicken breasts, sliced in
50% lengthwise
3/4 cup Italian expert breadcrumbs
1/3 cup grated Romano cheese (or parmesan)
1 lemon, juice of
1 tbsp olive oil Kosher salt Fresh cracked black pepper Olive oil spray (I employed my misto)","directions":"In a medium bowl, whisk olive oil and balsamic. add tomatoes, basil and onions; period with salt and pepper. and throw. Fixed apart at small 10 minutes consequently the juices blend. Preheat oven to 450°. Room a huge baking pan in the oven to choose incredibly hot. Mix breadcrumbs and grated cheese inside one bowl. in a different bowl blend olive oil, lemon juice, and pepper. Evenly pound chicken breasts into cutlets, you must add 6. Clean and dry cutlets properly with paper towels; time with salt and pepper. Dip cutlets into lemon/oil blend, then into breadcrumbs, urgent firmly to stick. Remove the baking pan in opposition to the oven and spray with cooking spray. House the Chicken on the baking sheets and spray with olive oil spray on final. Bake chicken, turning the moment midway during for above 15 minutes overall, or till Chicken is golden. Remove against the oven and top with arugula and tomato salad on top.","url":"https://recipe.bluelayer.org/recipe/1270/baked-chook-milanese-with-arugula-and-tomatoes"},{"id":"1261","title":"Bananas Fosters Crowned Right away French Toast","ingredients":"Cooking spray
10 oz Challah bread, sliced
1 inch thick (Hawaiian or Brioche would exertion)
2 heavy eggs
1 cup egg option
1-1/2 cups weight no cost milk
1
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup
agave or white sugar
1/4 tsp salt
1 tsp Meyers rum or rum extract (optional) For the Banana Topping:
1 tbsp mild butter
1/2 cup brown sugar (packed)
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp Meyers rum or
1 tsp rum extract (optional)
4 medium ripe bananas, sliced","directions":"Spray a 13 x 9-inch baking dish with cooking spray. Prepare bread slices inside one layer inside baking dish, squeezing them a bit to match. In a heavy bowl whisk alongside one another eggs, egg option, milk, vanilla, 1/2 tsp cinnamon, agave or sugar, salt and rum until mixed perfectly and pour lightly about bread. Protect and refrigerate at small 8 hrs or right away for easiest success. Preheat oven to 350° F. and serve bread to area temperature. Bake discovered, in center of oven till puffed and edges are light golden, 40 to 45 minutes. In the meantime When it’s baking, in a large deep sauté pan soften mild butter around small warm. add brown sugar, cinnamon, vanilla and rum and stir until sugar is dissolved. add a pair drops of water if required and enable sauce simmer above 2 minutes. add sliced bananas and remove versus warm. Retain protected until french toast will come out of the oven. While french toast is cooked, divide in between 8 plates and final with bananas. Delight in!!","url":"https://recipe.bluelayer.org/recipe/1261/bananas-fosters-crowned-right-away-french-toast"},{"id":"1243","title":"Avocado Toast with Sunny Aspect Egg","ingredients":"1 reduce entire grain bread, toasted (1.5 oz)
1 oz mashed (1/4 low haas)
avocado Cooking spray
1 superior egg Kosher salt
and black pepper to taste Sizzling sauce (optional)","directions":"Mash the avocado in a tiny bowl and period with salt and pepper. Heat a low nonstick skillet about lower heat, spray with oil and carefully split the egg into the skillet. add and cook to your liking. Put mashed avocado over toast, top with egg, salt and pepper and scorching sauce if preferred!","url":"https://recipe.bluelayer.org/recipe/1243/avocado-toast-with-sunny-aspect-egg"},{"id":"1212","title":"TEX-MEX BEEF BURGERS","ingredients":"PATTIES 1½ excess weight ground chuck (80% lean) 1 teaspoon granulated onion ½ teaspoon ground cumin ½ teaspoon granulated garlic ½ teaspoon penned chili powder Kosher salt Freshly ground black pepper SALSA 3 ripe plum tomatoes, cored, seeded, and minimize into ¼-inch cube ¼ cup around chopped fresh cilantro leaves 3 tablespoons finely diced red onion 2 tablespoons seeded and minced jalapeño chile peppers 1½ tablespoons fresh lime juice 8 slices sourdough bread, each above ½ inch thick More-virgin olive oil 4 full green chile peppers (versus a can), chopped 4 slices sharp cheddar cheese, each and every about 1 ounce ½ cup sour cream 1. Blend the patty ingredients, such as ½ teaspoon salt and ¼ teaspoon pepper, and then carefully sort 4 patties of equivalent dimensions, every around 1 inch thick. With your thumb or the back again of a spoon, deliver a shallow indentation relating to 1 inch extensive in the centre of the patties to protect against them against forming a dome as they cook. Refrigerate the patties until geared up to grill. 2. Plan the grill for lead cooking around medium-large warm (400° to 500°F). 3. In the meantime, mix the salsa ingredients, such as ½ teaspoon salt and ¼ teaspoon pepper. 4. Flippantly year the patties on equally aspects with salt and pepper, and brush one facet of each individual bread minimize with oil. grill the patties about lead medium-high heat, with the lid shut, for 5 minutes. Convert the patties over and best with an equivalent total of chopped chiles and a cut of cheese. Progress grilling until the patties are cooked to medium doneness (160°F), 4 to 6 minutes further. For the duration of the very last 30 seconds to 1 instant of grilling period, toast the bread, oiled aspect down, above lead warm (do not transform). 5. Stir the salsa. Create each individual burger on a bread slash with a patty, 1 tablespoon salsa, 1 tablespoon sour cream, and the remaining bread lower. serve incredibly hot with the getting salsa and sour cream on the facet.","directions":"","url":"https://recipe.bluelayer.org/recipe/1212/tex-mex-beef-burgers"},{"id":"1210","title":"LEMON-CAPER SALMON BURGERS WITH PESTO MAYO","ingredients":"PATTIES 1½ bodyweight skinless salmon fillets, pin bones taken out, slice into 1-inch sections ¼ cup minced shallots ¼ cup minced fresh new Italian parsley leaves 1 large egg, crushed Finely grated zest of 1 lemon 1 tablespoon new lemon juice ½ cup clean white or egg bread crumbs 1½ tablespoons capers, drained and chopped ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper ⅓ cup retail store-purchased pesto ¼ cup mayonnaise 2 or 4 focaccia squares, each individual in excess of 4½ inches within diameter, crack Far more-virgin olive oil 8 slices ripe tomato 4 leaves butter lettuce 1. in a foodstuff processor equipped with a metallic blade, pulse the salmon sections 8 to 10 days till coarsely chopped however not pasty. add the shallots, parsley, egg, lemon zest, and lemon juice. Pulse a number of situations till just put together, remaining thorough to depart some texture. Shift to a bowl and carefully stir in the getting patty ingredients. Sort 4 patties of equivalent sizing, every about ¾ inch thick. Deal with and refrigerate for 1 hour. 2. Mix the pesto and mayonnaise. Deal with and refrigerate till geared up to employ. 3. Plan the grill for guide cooking around medium warm (350° to 450°F). 4. Brush the patties on each aspects with oil, and then grill about lead medium warm, with the lid shut, until totally cooked yet nevertheless juicy, 6 to 8 minutes, very carefully turning the moment. Through the very last 30 seconds to 1 moment of grilling period, toast the focaccia, minimize aspect down, over guide warm. 5. Top 4 focaccia halves with pesto mayo, 2 tomato slices, a lettuce leaf, and a patty. serve very hot crowned with one more focaccia 50%, if preferred.","directions":"","url":"https://recipe.bluelayer.org/recipe/1210/lemon-caper-salmon-burgers-with-pesto-mayo"},{"id":"1203","title":"Swedish Meatballs","ingredients":"1 tsp olive oil
1 tiny onion, minced
1 clove garlic, minced
1 celery stalk, minced
1/4 cup minced parsley
1 lb
93% lean ground beef
1 higher egg
1/4 cup expert breadcrumbs Salt
and pepper to taste
1/2 tsp
allspice
2 cups reduced sodium beef stock
2 oz light cream cheese","directions":"In a large deep saute pan, warm oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. add celery and parsley and cook right up until smooth, more than 3-4 even more minutes. Permit interesting a handful of minutes. In a large bowl add beef, egg, onion blend, breadcrumbs, salt, pepper and allspice. add properly and kind meatballs with your palms 1/8 cup each (fill 1/4 cup then divide the meat inside 50%). Add beef stock to the pan and convey to a boil. Do away with heat to medium-reduced and bit by bit shed meatballs into the broth. Address and cook around 20 minutes. Remove the meatballs with a slotted spoon and fastened apart in a serving dish. Tension the stock, add to blender with product cheese and pulse until soft. Return to pan and simmer a handful of minutes to thicken, then pour above meatballs. Garnish with parsley and serve over noodles or with toothpicks if you have to have to fastened Individuals out as an appetizer. This Makes 22 meatballs, dietary facts is dependent on 5 meatballs with gravy.","url":"https://recipe.bluelayer.org/recipe/1203/swedish-meatballs"},{"id":"1182","title":"Open Confronted Tuna Sandwich with Avocado","ingredients":"5 oz can
albacore tuna (within water), drained
1/4 cup carrots, minced
1/4 cup celery, minced
1 tbsp red onion, minced
1 tbsp Hellman’s Mild mayonnaise (or greek yogurt)
1 tsp purple Wine vinegar Salt
and pepper, to taste
3 slices multi-grain bread, toasted
6 skinny slices tomato
3 romaine lettuce leaves
1/2 medium haas
avocado, thinly sliced
0.5 oz
alfalfa sprouts","directions":"Mix tuna with minced carrots, celery, red onion, mayonnaise, vinegar, salt and pepper. Issue lettuce on toasted bread. Final with tomato, tuna, avocado and alfalfa sprouts.","url":"https://recipe.bluelayer.org/recipe/1182/open-confronted-tuna-sandwich-with-avocado"},{"id":"1172","title":"Mango Nut Bread","ingredients":"1 cup mango purée (in excess of 2 ripe mangos) 1 cup all motive flour 1 cup unbleached full wheat flour 1/2 cup sugar 1 tsp baking soda 1/4 tsp cinnamon 1/2 tsp salt 1/4 cup chopped walnuts 1/4 cup coconut flakes 1 heavy egg, crushed 2 tbsp melted butter or margarine Preheat oven to 325°. Puree mango in a blender until smooth. Add flour, sugar, baking soda, cinnamon and salt in a huge bowl. mix nicely. add outrageous and coconut and blend to mix. in a medium bowl, mixture eggs, melted butter and puréed mango. add to the flour mix and stir right up until precisely combined. Pour batter into a hefty 9×5 inch loaf pan and bake at 325° for 45-55 minutes, or until a toothpick inserted in the middle arrives out fresh. Awesome for over 10 minutes. Remove loaf against pan and permit it neat prior to chopping.","directions":"","url":"https://recipe.bluelayer.org/recipe/1172/mango-nut-bread"},{"id":"1165","title":"Minimal Pounds Banana Nut Bread","ingredients":"Small Pounds Banana Nut Bread
7 ripe medium bananas, mashed
1/2 cup unsweetened
apple sauce
2-1/2 cups unbleached
all explanation flour
1-1/2 tsp baking soda
1/2 tsp salt
4 tbsp butter, softened
1 cup light brown sugar
4 heavy egg whites
1 tsp vanilla extract
3 oz (3/4 cup) chopped walnuts Baking spray","directions":"Preheat oven to 350°. Grease 2 8×5 inch loaf pans with baking spray. In a medium bowl, mix flour, baking soda and salt with a twine whisk. Established apart. In a large bowl product butter and sugar with an electrical mixer. add egg whites, bananas, apple sauce and vanilla, and overcome at medium tempo until thick. Scrape down facets of the bowl. Add flour mix and walnuts, then mixture at small rate until merged. Do not over combine. Pour batter into loaf pans and bake on the heart rack for 50 minutes, or until a toothpick inserted in the centre arrives out fresh. Allow for the pan amazing at minimum 20 minutes, bread should really be area temperature in advance of chopping.","url":"https://recipe.bluelayer.org/recipe/1165/minimal-pounds-banana-nut-bread"},{"id":"1163","title":"Lighter Baked Macaroni and Cheese","ingredients":"12 oz large fiber elbows including Ronzoni Wise Flavor
1 tbsp butter
1 tbsp light butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat
absolutely free Chicken broth
8 oz Sargento
2% low fat light cheddar Salt
and pepper
4 cups youngster spinach
1/8 cup grated parmesan
1/4 cup expert entire wheat bread crumbs Cooking spray","directions":"Cook pasta within salted water in accordance to package deal recommendations. Spray a baking dish with buttered style Pam. Preheat oven to 375°. In a huge, large skillet, soften butter. add flour and cook over reduced heat stirring with a whisk. add onion and cook one more 2 minutes. add milk and chicken broth and carry on whisking, growing heat to medium-large until it will come to a boil and will become soft and thick. Period with salt and pepper. After it Makes being thick, remove against warm, add cheese and mixture very well until cheese is melted. Improve salt and pepper to taste, add cooked macaroni and youngster spinach. Pour into baking dish. Best with grated cheese and breadcrumbs. Spray a tiny further buttered taste Pam on final. Bake for 15-20 minutes, then broil for a several minutes to order the breadcrumbs golden.","url":"https://recipe.bluelayer.org/recipe/1163/lighter-baked-macaroni-and-cheese"},{"id":"1162","title":"Lavash Flatbread Pizzas","ingredients":"9x12\" lavash flatbread Olive oil spray 3 tbsp marinara sauce 2 oz small pounds shredded mozzarella Pinch dried oregano 2 tbsp fresh basil","directions":"","url":"https://recipe.bluelayer.org/recipe/1162/lavash-flatbread-pizzas"},{"id":"1159","title":"Balanced Breaded Shrimp","ingredients":"16 oz jumbo shrimp, peeled
and deveined (bodyweight following peeling
12.5 oz) Salt
and pepper to taste
1/4 cup egg
alternative (egg beaters)
6 tbsp complete wheat Italian knowledgeable breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese Cooking spray","directions":"Preheat oven to 450°. Spray a baking sheet with cooking spray. Put the egg beaters within one bowl, and the breadcrumbs, panko and parmesan cheese in one more. Rinse and dry the shrimp. Time shrimp with salt and pepper, then put a couple at a period in the bowl with the egg beaters to coat. Put a number of parts of shrimp at a period into the breadcrumb blend to coat, then on a baking sheet. After all the shrimp is breaded, if you nevertheless contain crumbs remaining, re-dip the shrimp back again into the egg beaters and then again into crumbs and back again on to the baking sheet. Spray the final of the shrimp generously with baking spray then bake in the centre rack for relating to 6-7 minutes. Transform shrimp over then cook yet another 3 minutes or till cooked whilst. Remove against oven and serve specifically absent with lemon wedges.","url":"https://recipe.bluelayer.org/recipe/1159/balanced-breaded-shrimp"},{"id":"1158","title":"Gazpacho","ingredients":"2 heavy tomatoes, peeled
1/2 medium cucumber, peeled
and seeded
1/4 purple bell pepper
1 garlic clove
1 tsp pink Wine vinegar
2 tsp
a lot more virgin olive oil Kosher salt
and new black pepper to taste
2 tbsp chopped red onion","directions":"Room tomatoes, cucumber, bell pepper, garlic, salt, pepper and vinegar in the blender right up until smooth. Chill in fridge 1/2 hour. Pour into 2 large bowls and top with 1 tsp olive oil in every bowl, chopped red onion, salt and pepper moreover toppings (shaved parmesan or avocado if getting). serve with Excellent crusty bread.","url":"https://recipe.bluelayer.org/recipe/1158/gazpacho"},{"id":"1155","title":"Eggplant 'Meatballs'","ingredients":"Cooking spray
1/2 tbsp olive oil
1
1/4 lbs. unpeeled eggplant, slash into
1-inch ingredients Kosher salt
1/4 tsp black pepper
2 garlic cloves, beaten
2 tbsp chopped basil,
as well
as leaves for garnish
1
1/2 cups Italian skilled breadcrumbs
1 superior egg, crushed
2 ounces Pecorino Romano cheese, freshly grated, in
addition far more for serving
1 tablespoon chopped flat-leaf parsley Section skim ricotta cheese, for serving (optional)","directions":"Warm the oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Room 1/2 tablespoon olive oil in a superior nonstick skillet about medium higher heat. As soon as scorching add the eggplant and 1/4 cup water. Year with salt and pepper to taste and cook, stirring from time to time until smooth, 10 to 12 minutes. Go to the bowl of a foodstuff processor and pulse a several instances. Shift to a bowl and add bread crumbs, crushed egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Time with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper. Sort the eggplant mixture into 24 balls about 1 1/8 oz each individual, rolling tightly and move to the written baking sheet. Bake until enterprise and browned, about 20 to 25 minutes. Heat the sauce in a large deep skillet to incredibly hot the sauce. add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.","url":"https://recipe.bluelayer.org/recipe/1155/eggplant-meatballs"},{"id":"1153","title":"Eggnog French Toast","ingredients":"2 huge egg whites
4 slices Excess weight Watchers entire grain bread Butter flavored spray Cinnamon Nutmeg Powdered sugar","directions":"Whisk egg whites, cinnamon, and eggnog in a shallow bowl. Warm nonstick skillet on medium warm. Whenever incredibly hot, mist with cooking spray. Soak bread into egg mixture, then stage on very hot skillet. Cook right up until golden. top with cinnamon and powdered sugar. serve with sugar free of charge syrup, agave nectar or honey.","url":"https://recipe.bluelayer.org/recipe/1153/eggnog-french-toast"},{"id":"1141","title":"Cauliflower Tots","ingredients":"2 cups cooked cauliflower florets, finely chopped *watch observe
1 large egg
1 higher egg white
1/2 cup onion, minced
3 tbsp minced fresh parsley
1/2 cup diminished weight sharp cheddar cheese, grated
1/2 cup skilled breadcrumbs Salt
and pepper to taste Cooking spray","directions":"*to cook the cauliflower florets, steam a very little over 2 cups uncooked cauliflower florets in a small water protected for for 4 to 5 minutes or until smooth however not mushy, then drain very well and dry on paper towel, then utilizing a knife finely chop and established 2 cups apart. Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray. In a medium bowl, mix all of the ingredients and year with salt and pepper to taste. Spoon 1 tablespoon of mixture in your palms and roll into minor ovals. Point on the cookie sheet and bake for 16-18 minutes, turning midway for the duration of cooking till golden. Tends to make in excess of 32 – 34 tots","url":"https://recipe.bluelayer.org/recipe/1141/cauliflower-tots"},{"id":"1139","title":"Broccoli and Cheese Crammed Fowl","ingredients":"3 (24 oz sum) large chicken breast halves
1 large egg
2 tsp water
3/4 cup complete wheat experienced breadcrumbs
2 cups broccoli floret, cooked, chopped little
5 slices diminished bodyweight Swiss cheese (I made use of Lacy Swiss) Salt Spray oil Toothpicks","directions":"Preheat oven to 350°. in a lower bowl, blend egg, water and a tiny salt. Overcome with a fork to deliver an egg clean. Mounted apart. Fill a instant bowl with breadcrumbs. Lower chicken breast halves into skinny cutlets. I customarily obtain 3 slender cutlets out of one breast 50 percent. Pound them to deliver them thinner if you drive. This aids as soon as you wrap the cutlets. Reduce each individual cut of cheese in fifty percent. House a 1/2 cut cheese in the middle of the chicken and top with a very little broccoli. Wrap chicken in close proximity to to carefully deal with cheese, employing toothpicks to harmless. Period with a small salt. Dip chicken into egg clean, then breadcrumbs. Spray cookie sheet with oil and point chicken on cookie sheet. Evenly spray chicken with oil and bake in excess of 25 minutes, till cooked.","url":"https://recipe.bluelayer.org/recipe/1139/broccoli-and-cheese-crammed-fowl"},{"id":"1135","title":"Breaded Chook Cutlets with Deconstructed Guacamole","ingredients":"2 (8 ounce) boneless chicken breasts, lower in 50 percent legthwise 1/4 teaspoon expert salt (these types of as adobo seasoning) 2 large egg whites, crushed 1/2 teaspoon sazon (selfmade or packaged) 1/2 cup professional breadcrumbs 1 -1/2 tbsp olive oil 4 ounces avocado (against 1 lower Hass) 1 cup grape tomatoes, halved 1/4 cup slivered red onion 1/4 cup cilantro leaves 1/4 teaspoon kosher salt and black pepper 1/4 teaspoon cumin Juice of 1/2 lime 4 lime wedges for serving","directions":"","url":"https://recipe.bluelayer.org/recipe/1135/breaded-chook-cutlets-with-deconstructed-guacamole"},{"id":"1130","title":"BLT with Avocado","ingredients":"3 slices heart lower bacon
2 slices honey
7-grain bread, toasted
1/4 cup lettuce of your selection
2 skinny slices tomato
1/4 haas
avocado, sliced Salt
and pepper to taste","directions":"Area the lettuce on the toasted bread, top with remaining ingredients and period with salt and pepper to taste. End with minute slash of bread and slash in 50%.","url":"https://recipe.bluelayer.org/recipe/1130/blt-with-avocado"},{"id":"1116","title":"Baked Salmon Cakes","ingredients":"1/2 pound wild
Alaskan salmon filet, fresh or frozen (if frozen thaw right
away in the fridge) Kosher salt, to taste Olive oil cooking spray
1 tbsp olive oil Kosher salt
and freshly ground black pepper
3/4 cup tiny-diced red onion (1 reduced onion)
1
1/2 cups reduced-diced celery (4 stalks)
1/2 cup lower-diced pink bell pepper (1 tiny pepper)
1/2 cup little-diced yellow bell pepper (1 reduced pepper)
1/4 cup minced fresh new flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon sizzling sauce
1
1/2 tsp
Aged Bay seasoning
1 cup expert breadcrumbs
3 tbsp light mayonnaise
3 tbsp weight cost-free Greek yogurt
1 tsp Dijon mustard
1 superior egg, evenly crushed
3 high egg whites, evenly crushed Optional for dipping:","directions":"Time salmon with salt. heat a large sauté pan over medium-large heat; any time very hot flippantly spray with oil and add the salmon. Cook until browned on one facet, about 4 to 5 minutes then change and cook an a lot more 4 to 5 minutes or until salmon conveniently flakes. Established apart on a dish to neat. Add the olive oil to the pan, then add the the onion, celery, pink and yellow bell peppers, parsley, capers, incredibly hot sauce, Aged Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a hefty saute pan around medium-small heat and cook until the greens are tender, practically 18 to 20 minutes. Fixed apart to neat to area temperature. Flake the salmon into a hefty bowl. add the bread crumbs, mayonnaise, yogurt, mustard, and eggs. add the vegetable blend and blend nicely. Deal with and chill in the fridge for 30 minutes, this will deliver them simpler to condition and come to be much less sticky. Preheat oven to 400°F. Spray a non-adhere baking sheet with cooking spray. Condition the batter into 15 (scant 1/4 cup every) cakes and stage on composed baking sheet. Bake more than 10 to 12 minutes on just about every facet, or right up until golden brown. This article was constructed as component of my collaboration with Aim and the #targetinnercircle. As often, the mind and guidelines are my particular.","url":"https://recipe.bluelayer.org/recipe/1116/baked-salmon-cakes"},{"id":"1114","title":"Baked Rooster Parmesan","ingredients":"4 (over 8 oz every) chicken breast, pounds trimmed, sliced inside 50% to create 8 3/4 cup knowledgeable breadcrumbs (I utilized complete wheat) 1/4 cup grated Parmesan cheese 2 tbsp butter, melted (or olive oil) 3/4 cup small excess weight mozzarella cheese (I applied Polly-o) 1 cup marinara or Filetto di Pomodoro Cooking spray","directions":"","url":"https://recipe.bluelayer.org/recipe/1114/baked-rooster-parmesan"},{"id":"1113","title":"Avocado Toast with Lemon and Kale","ingredients":"1 cup shredded kale (no stems) 1/2 lemon 1 teaspoon olive oil 4 slices multigrain bread, 4 oz general Kosher salt and black pepper 4 ounces avocado (1 minor haas) 1/8 teaspoon cumin 4 slender slices radish 1 teaspoon chia seeds","directions":"","url":"https://recipe.bluelayer.org/recipe/1113/avocado-toast-with-lemon-and-kale"},{"id":"1112","title":"Asparagus Prosciutto Panini with Garlic Mayonnaise","ingredients":"2 oz slender
asparagus, hard finishes trimmed
1 tbsp Hellman’s mild mayonnaise
1 clove beaten garlic
3 oz ciabatta, sliced open
1 reduce (1/2 oz) prosciutto ham (Dilusso, or Use ham)
1 cut small fat swiss (Sargento)
1/3 cup kid
arugula Olive oil spray (Misto)","directions":"Preheat panini grill. Evenly spritz asparagus with olive oil, year with salt and pepper. Once the grill is sizzling, grill asparagus above 3-4 minutes right up until smooth crisp. Set aside. Add mayonnaise and garlic in a low bowl. Spread the garlic mayonnaise in the ciabatta. Lay the cheese, prosciutto and asparagus in the bread; end and flippantly spray the top with cooking spray. Room on a panini push and stop till the cheese melts and the bread is toasted. Minimize within fifty percent and try to eat automatically.","url":"https://recipe.bluelayer.org/recipe/1112/asparagus-prosciutto-panini-with-garlic-mayonnaise"},{"id":"1090","title":"BLACK BEAN CHEESEBURGERS WITH AVOCADO","ingredients":"1 can (15 ounces) black beans, rinsed and worn out ¼ cup new cilantro or Italian parsley leaves 1 shallot, thinly sliced 2 garlic cloves, thinly sliced ¾ teaspoon organic chile powder ½ teaspoon dried oregano A lot more-virgin olive oil Kosher salt Freshly ground black pepper 1 high egg 1 superior egg white ¾ cup panko bread crumbs 4 slender slices pepper jack cheese 4 entire-wheat buns, crack ¼ cup mayonnaise 4 leaves romaine lettuce 2 minor, ripe Hass avocados, reduce into skinny slices 1. in a foods processor equipped with a metallic blade, mix the beans, cilantro, shallot, garlic, chile powder, oregano, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper and pulse 15 to 20 occasions to taste a thick, a little chunky paste. Go to a superior bowl. in a little bowl whisk the egg and egg white until combined. add the eggs and panko to the large bowl and mix cautiously. The mixture really should be Very thick. Style 4 small patties of equivalent dimensions, each individual around ¾ inch thick. cover and refrigerate the patties for 1 to 4 hrs. 2. Plan the grill for lead cooking in excess of medium-superior warm (400° to 500°F) and preheat a perforated grill pan. 3. Brush the patties on the two aspects with oil and time frivolously with salt and pepper. Point the patties on the grill pan and cook around lead medium-superior heat, with the lid shut, till browned and very hot in the course of, 6 to 8 minutes, cautiously turning as soon as. Through the final 30 seconds to 1 moment of grilling period, stage a reduce of cheese on every patty to soften, and toast the buns on the cooking grates, minimize aspect down, around lead heat. 4. Develop each burger on a bun with mayonnaise, a lettuce leaf, a patty, and avocado slices. serve heat. Bean burgers lend them selves to loads of discrepancies. Seek the services of chickpeas or kidney beans as a substitute. Acquire alternate herbs. Alternative a cooked grain together with quinoa or brown rice for an equivalent total of the beans. Nevertheless usually spend exclusive awareness to the texture: it must be damp (still not damp) Whilst you form the patties.","directions":"","url":"https://recipe.bluelayer.org/recipe/1090/black-bean-cheeseburgers-with-avocado"},{"id":"1089","title":"CEDAR-PLANKED SALMON BURGERS WITH MAPLE MUSTARD","ingredients":"PATTIES 1½ excess weight skinless salmon fillets, pin bones eradicated, slice into 1-inch parts ½ cup panko bread crumbs 3 tablespoons finely chopped scallions (white and mild green ingredients basically) 1 large egg, crushed 2 tablespoons finely chopped new Italian parsley leaves 2 teaspoons Dijon mustard 1 teaspoon incredibly hot pepper sauce 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper MUSTARD 3 tablespoons Dijon mustard 1½ tablespoons maple syrup ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 tablespoon more-virgin olive oil 4 ciabatta rolls, crack 1 tiny red onion, thinly sliced 2 cups youngster vegetables 1. Soak the cedar plank inside water for at small 1 hour. 2. in a foodstuff processor equipped with a metallic blade, pulse the salmon ingredients 8 to 10 instances until coarsely chopped yet not pasty; go to a bowl. add the remaining patty ingredients to the bowl and stir carefully to mix. Kind 4 patties of equivalent dimension, every about ¾ inch thick. Deal with and refrigerate for 1 hour. 3. Whisk the mustard ingredients. 4. Plan the grill for guide cooking over medium warm (350° to 450°F). 5. Flippantly brush the patties on both equally facets with the oil. Area the moist cedar plank previously mentioned guide medium heat and conclude the lid. Just after 5 to 10 minutes, each time the plank commences to smoke and char, flip the plank around. Destination the patties in a one layer on the plank. grill over guide medium heat, with the lid shut, right up until the patties are absolutely cooked yet nevertheless juicy, 12 to 14 minutes, very carefully turning when. Throughout the closing 30 seconds to 1 second of grilling period, toast the rolls on the cooking grates, lower aspect down, previously mentioned lead heat. 6. Produce every burger on a roll with a patty, maple mustard, onion, and kid vegetables. serve heat.","directions":"","url":"https://recipe.bluelayer.org/recipe/1089/cedar-planked-salmon-burgers-with-maple-mustard"},{"id":"1088","title":"SMOKED SALMON BURGERS WITH FRIED EGGS AND SCALLION Product CHEESE","ingredients":"PATTIES 1½ excess weight skinless salmon fillets, pin bones eliminated, minimize into 1-inch areas 8 ounces lox-style and design smoked salmon, finely chopped ½ cup panko bread crumbs 3 tablespoons finely chopped yellow onion 3 tablespoons minced fresh chives 1 tablespoon minced garlic 1 teaspoon kosher salt Freshly ground black pepper 3 ounces product cheese, softened 3 scallions (white and gentle green areas just), finely chopped 1 tablespoon more-virgin olive oil 6 English muffins, crack 1 tablespoon unsalted butter 6 large eggs Microgreens or sprouts 1. in a food items processor equipped with a steel blade, pulse the salmon fillet parts 8 to 10 moments until coarsely chopped still not pasty; move to a bowl. add the being patty ingredients to the bowl, such as ¼ teaspoon pepper, and stir carefully to mix. Kind 6 patties of equivalent measurement, each individual above ¾ inch thick. add and refrigerate the patties for 1 hour. 2. Plan the grill for guide cooking over medium warm (350° to 450°F) and preheat a grill-evidence griddle. 3. Combine the product cheese and scallions until nicely combined. Refrigerate until well prepared to grill the patties. 4. Brush the patties on each facets with the oil. Space the patties on the griddle and cook around lead medium heat, with the lid shut, until totally cooked however nonetheless juicy, 6 to 8 minutes, cautiously turning after. In the course of the remaining 30 seconds to 1 second of grilling period, toast the English muffins on the cooking grates, lower facet down, over lead warm. 5. in a skillet over medium-higher warm, soften the butter. Fry the eggs right up until the whites are fastened to your preferred doneness. 6. Spread the scallion product cheese on the two facets of the toasted English muffins. Stage a patty on just about every muffin backside and best with an egg and a reduced handful of microgreens. Year with pepper. serve sizzling with the muffin tops on the facet. Serving advice: Tropical Fruit Salad with Honey and Lime. One main to excellent salmon burgers is flippantly chopped fish, which is very simple to get hold of with a large food items processor. Nonetheless, if the bowl of your processor incorporates a diameter of much less than 7 inches, procedure the fish in 2 batches with effortless pulses right up until you consider a coarsely chopped regularity in each individual batch.","directions":"","url":"https://recipe.bluelayer.org/recipe/1088/smoked-salmon-burgers-with-fried-eggs-and-scallion-product-cheese"},{"id":"1087","title":"SURF AND TURF BURGERS WITH PESTO","ingredients":"PATTIES 12 ounces shrimp, peeled and deveined 12 ounces ground chicken, ideally thigh meat 6–8 tablespoons panko bread crumbs 3 tablespoons finely chopped pink bell pepper 1 large egg, flippantly crushed 1 tablespoon Dijon mustard 1 tablespoon mayonnaise ½ teaspoon granulated garlic ½ teaspoon normal chile powder ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 8 teaspoons keep-procured pesto Excess-virgin olive oil 4 entire-wheat buns, crack 4 leaves butter lettuce 8 skinny slices ripe tomato 1. Wrap the shrimp in paper towels and squeeze out the more humidity. Around chop the shrimp into chunks of ¼ inch or much less. Mixture the shrimp with the remaining patty ingredients, starting up with 6 tablespoons panko. Carefully squeeze a little bit of the mix to watch if it clumps; if not, add up to 2 excess tablespoons panko. Freeze for 5 minutes. Style 8 patties of equivalent sizing, each more than ½ inch thick. 2. Desired destination 4 patties on a energy look and spread 2 teaspoons of pesto on ultimate of each, leaving a ½-inch border. Centre the remaining 4 patties over the tops, and thrust down until each individual double patty is relating to 1 inch thick. Pinch the edges with each other tightly, sealing in the pesto. add and refrigerate for 30 minutes to 2 several hours. 3. Plan the grill for guide cooking in excess of superior warm (450° to 550°F) and preheat a perforated grill pan. 4. Brush the patties with oil, Area on the grill pan above guide higher warm, finish the lid, and grill for 4 minutes (do not circulation the patties). Flip the patties more than and proceed cooking till golden and enterprise, 4 to 5 minutes extra. Through the remaining 30 seconds to 1 moment of grilling period, toast the buns on the cooking grates, reduce facet down, over guide warm. 5. Produce each individual burger on a bun with a lettuce leaf, 2 tomato slices, and a patty. serve scorching.","directions":"","url":"https://recipe.bluelayer.org/recipe/1087/surf-and-turf-burgers-with-pesto"},{"id":"1082","title":"White Bean Crostini","ingredients":"For the White Bean Spread: 2 cups Cannelini or Northern Beans 2 tbsp olive oil 4 tbsp water 1 tbsp fresh thyme 1 clove garlic Salt and new pepper Crostini: 8-1/2″ piece of baguette (4 oz), sliced into 1/4″ ingredients Garlic clove Olive oil spray Excess thyme for garnish Balsamic vinegar Minimize the bread into 1/4″ slender slices. You can toast Those people in the oven with a small olive oil spray at 400° turning the moment until toasted or grill them. I employed my George Forman grill to toast them with a light spray of olive oil. After the bread is toasted, frivolously rub it with a garlic clove slash in 50%. Presently your bread is geared up to final. Pureé in a little blender or magic bullet all the ingredients for the white bean spread. If it’s also dry you can add a minor further water. Best every piece with 2 tsp of white bean puree and garnish with new thyme. Drizzle with a contact of balsamic immediately prior to serving. Makes 34 areas.","directions":"","url":"https://recipe.bluelayer.org/recipe/1082/white-bean-crostini"},{"id":"1069","title":"Salisbury Steak Meatballs (Prompt Pot, Stove Ultimate, Sluggish Cooker)","ingredients":"2 tsp olive oil, separated 1/2 cup minced onions 1/2 lb 93% lean ground beef 1/2 lb 93% lean ground turkey 1/3 cup complete wheat skilled breadcrumbs 1 large egg, crushed 2 tablespoons tomato paste, separated Kosher salt Pinch black pepper 1 tbsp all-rationale flour 1 tsp pink Wine vinegar 2 tsp Worcestershire sauce, to taste 1/4 tsp mustard powder 5 oz sliced mushrooms 1 1/4 cup low sodium beef broth Chopped parsley for garnish (optional) :","directions":"","url":"https://recipe.bluelayer.org/recipe/1069/salisbury-steak-meatballs-prompt-pot-stove-ultimate-sluggish-cooker"},{"id":"1065","title":"Ratatouille","ingredients":"1 large onion, chopped 2 crimson bell peppers, chopped 3-4 reduced zucchini squash, slash into 1/4 inch slices 1 heavy eggplant, peeled and cubed 4 huge tomatoes, chopped 3 cloves garlic, chopped 2 tbsp chopped fresh parsley 1 bay leaf 1 sprig rosemary 2 sprigs of thyme Salt and fresh new pepper to taste 1/3 cup knowledgeable full wheat bread crumbs In a 4-quart dutch oven or saucepan, spray a pan with cooking spray. Cook the onion and the garlic on lower heat until smooth, 5-6 minutes, do not allow garlic burn up. add eggplant, peppers and tomatoes, deliver to simmer protected for 15 minutes. add zucchini, simmer for 10 a lot more minutes or until the veggies are smooth. Stir in the herbs, time with salt and pepper to taste. Sprinkle on the bread crumbs and cook one more 5 minutes. Remove the bay leaf and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1065/ratatouille"},{"id":"1062","title":"Meatball and Spaghetti Soup","ingredients":"For the soup:
5 cups small sodium, weight-no cost chicken broth
2 cups water
2 chopped cloves garlic, separated
4 tbsp chopped fresh parsley, separated
1/2 onion, chopped, separated Pinch beaten purple pepper flakes (optional) Kosher salt
and new pepper
6 oz dry reduce up spaghetti, I made use of Ronzoni Sensible Flavor For the meatballs:
16 oz
99% lean ground turkey
1 reduced egg
1/4 cup professional breadcrumbs
1/4 cup grated parmesan cheese
1 tbsp fresh new chopped basil","directions":"In a soup pot more than medium warm, carry chicken broth, water, 1 clove crushed garlic, 2 tbsp chopped parsley, 1/4 of the chopped onion, tomato sauce, crushed purple pepper flakes and new black pepper to a boil; simmer more than 5 minutes. In the meantime, create the meatballs via combining ground turkey, parmesan cheese, egg, remaining garlic, getting onion, getting parsley, breadcrumbs, salt and pepper. Kind into minor 1 inch meatballs (in excess of 36). Eliminate meatballs into the broth, cook about 3 minutes; add pasta and cook in accordance to bundle guidance. add new basil, modify salt and pepper to taste and serve with grated parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/1062/meatball-and-spaghetti-soup"},{"id":"1057","title":"Irish Soda Bread","ingredients":"1 1/2 cups all explanation flour 1 1/2 cups full wheat flour 1 1/2 tsp baking soda 1 tsp salt 4 tbsp sugar 1 1/2 cups 1% buttermilk 3 oz (2/3 cup) raisins Preheat oven to 375°. Mixture all dry ingredients (to start with 5) in a higher bowl with a whisk. Gradually add buttermilk stirring with a picket spoon till a smooth dough is shaped. add raisins, knead the dough evenly on a sheet of wax paper or a floured look for above 1 second. Kind into a spherical, a little flattened condition. Issue on a cookie sheet with a silicone baking mat or parchment paper. Employing a sharp knife, deliver an X at the top about 1/2 inch deep. Bake more than 40 minutes, until golden. To check if it’s finished, add a toothpick into the bread, if it will come out fresh it is carried out. Enable it awesome on a bakers rack for around 5-10 minutes just before serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/1057/irish-soda-bread"},{"id":"1046","title":"Italian Filled Artichokes","ingredients":"2 medium
artichokes
4 cups water
1/2 lemon
2 tsp olive oil
2 cloves garlic, beaten
3/4 cup knowledgeable breadcrumbs
1/4 cup grated pecorino romano or
a optimistic parmesan cheese
1 egg white, whisked
1 cup fat totally free chicken broth (vegetable broth can be employed
as
a substitute)
2 oz white Wine Olive oil spray","directions":"Slash the stems and the tops off the artichokes. Working with a scissor minimize off the ideas of the leaves and squeeze lemon all around to stay away from browning. In a higher pot, fill with 4 cups water and issue artichokes upside down in pot. Boil 12-14 minutes. Remove versus water and Set aside to neat. As soon as artichokes add cooled, remove the heart leaves and scoop out the choke with a teaspoon. In a lower sauté pan, heat oil and sauté garlic till golden (around 2 minutes). Remove to heat. add breadcrumbs, grated cheese, and egg white and add nicely. Level artichokes in a baking dish and things the facilities and leaves all about with the stuffing. Spray flippantly with olive oil. Fill the backside of the baking dish with broth and Wine and add with aluminum foil. Bake for 40 minutes at 350° doing away with the foil the final 10 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/1046/italian-filled-artichokes"},{"id":"1041","title":"grilled Fowl Sandwich with Avocado and Tomato","ingredients":"2 oz Ciabatta
2 tbsp mashed
avocado
2 oz grilled chicken breast
3 slices ripe tomatoes Salt
and fresh pepper to taste","directions":"Lower bread open and smear mashed avocado on the bread. Period with salt and pepper. Final with tomatoes, Chicken and add further new cracked pepper.","url":"https://recipe.bluelayer.org/recipe/1041/grilled-fowl-sandwich-with-avocado-and-tomato"},{"id":"1012","title":"Swordfish Burgers with Lemon Vinaigrette","ingredients":"1.5 kilos (24 oz) swordfish steaks, pores
and skin eliminated
3 tbsp chopped chives
2 garlic cloves
1 shallot
1/4 cup breadcrumbs Lemon zest Salt
and fresh pepper Oil spray Put together vegetables or chopped romaine For the Lemon Vinaigrette:
1 lemon, juiced
8 tsp
added virgin olive oil Salt
and fresh pepper","directions":"Slice fish into higher chunks, and put about 1/4 of the fish into a foodstuff processor alongside with garlic and shallots. Pulse until it gets to be practically pasty. Vacation put into a medium bowl. Issue the getting fish into food items processor and pulse on and off until chopped. mix with the chill out of the fish in the bowl and add chives, lemon zest, breadcrumbs, salt and pepper. mixture properly and sort into 4 patties. In a large non-adhere skillet, spray a minor oil and heat on medium-higher. add fish and cook in excess of 4 minutes on each and every aspect. To BBQ: grill 4-6 inches about the fire on a frivolously oiled grill rack. grill on medium flame, in excess of 4 minutes each individual aspect. Whisk vinaigrette ingredients in a lower bowl. serve fish burgers more than a mattress of vegetables and drizzle with lemon vinaigrette.","url":"https://recipe.bluelayer.org/recipe/1012/swordfish-burgers-with-lemon-vinaigrette"},{"id":"1011","title":"YELLOWTAIL BURGERS WITH WASABI MAYO AND PICKLED Veggies","ingredients":"PATTIES 2 fat boneless, skinless yellowtail fillet ½ cup finely chopped scallions (white and light green ingredients just) ½ cup panko bread crumbs 3 tablespoons chopped pickled sushi ginger 2 tablespoons canola oil 1½ tablespoons soy sauce 2 teaspoons toasted sesame oil 1 teaspoon wasabi paste 2 garlic cloves, minced or driven in the course of a push ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 medium, ripe Hass avocados, finely diced ¼ cup finely diced pink radishes 2 tablespoons rice vinegar 1 tablespoon mirin (sweet rice Wine) 2 teaspoons toasted sesame oil, separated ⅓ cup mayonnaise 1 teaspoon wasabi paste Vegetable oil 6 ciabatta rolls, break 1. Slice the yellowtail fillet into reduced sections, and House in a foodstuff processor. Pulse 8 to 10 days right up until coarsely chopped nevertheless not pasty; go to a bowl. add the remaining patty ingredients and stir carefully to mix. Kind 6 patties of equivalent dimensions, each in excess of ¾ inch thick. Protect and refrigerate the patties for at small 30 minutes. 2. in a bowl mix the avocados, radishes, vinegar, mirin, and 1 teaspoon of the sesame oil. 3. in a further bowl whisk the mayonnaise, wasabi, and the getting 1 teaspoon sesame oil. 4. Plan the grill for lead cooking above medium warm (350° to 450°F) and preheat a perforated grill pan. 5. Brush the patties on either aspects with vegetable oil. grill the patties on the grill pan above guide medium heat, with the lid shut, till totally cooked yet continue to juicy, 6 to 8 minutes, turning at the time. Throughout the very last 30 seconds to 1 instant of grilling season, toast the rolls on the cooking grates, reduce aspect down, about lead warm. 6. Produce every burger on a roll with wasabi mayo, a patty, and pickled greens. serve very hot. Shots","directions":"","url":"https://recipe.bluelayer.org/recipe/1011/yellowtail-burgers-with-wasabi-mayo-and-pickled-veggies"},{"id":"1010","title":"CURRIED Pink LENTIL BURGERS WITH MANGO CHUTNEY","ingredients":"½ cup crimson lentils, sorted, rinsed in a great-mesh strainer, and drained 2 cups water 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained ¾ cup roasted, salted peanuts 2 teaspoons curry powder 2 teaspoons ground cumin ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ cup panko bread crumbs ½ cup simple Greek yogurt 2 huge eggs, crushed 2 tablespoons minced new cilantro leaves 1 tablespoon vegetable oil 4 huge pita pockets 2 cups shredded butter lettuce 1 cup thinly sliced English cucumber ½ cup mango chutney 1. in a saucepan add the lentils and water. Convey to a boil. Skim off any foam that rises to the top. Protect against the heat to medium-small and simmer until smooth, 10 to 20 minutes. Drain very well, rinse quickly, and enable great. 2. in a foods processor equipped with a steel blade, pulse the lentils, chickpeas, peanuts, curry powder, cumin, salt, and pepper to sort a thick, a little bit chunky paste. Go to a bowl and fold in the panko, yogurt, eggs, and cilantro until mixed. Style 4 carefully packed patties, just about every about ¾ inch thick. The patties will be Incredibly soaked. Address and refrigerate the patties for 2 to 4 hrs. 3. Plan the grill for guide cooking over medium-superior heat (400° to 500°F) and preheat a grill-evidence griddle. 4. Coat the griddle evenly with the oil. House the patties on the griddle and cook over lead medium-high heat, with the lid shut, right up until company and effectively marked, 5 to 7 minutes, diligently turning at the time. Through the previous moment of grilling period, incredibly hot the pitas on the cooking grates in excess of guide heat, turning after. 5. Reduce the pitas and patties inside 50 percent. Area a patty 50% in each pita 50 percent. Divide the lettuce, cucumber, and mango chutney between the pitas, tucking the ingredients in. serve automatically.","directions":"","url":"https://recipe.bluelayer.org/recipe/1010/curried-pink-lentil-burgers-with-mango-chutney"},{"id":"1008","title":"Bruschetta with Tomato and Basil","ingredients":"6 or
7 ripe plum tomatoes, diced
2 cloves garlic, minced
1/4 small red onion, chopped
1 tbsp further virgin olive oil Olive oil spray
2 tbsp balsamic vinegar
6-8 fresh basil leaves, chopped Kosher salt Freshly ground black pepper to taste
16 oz baguette or French bread
1-2 garlic cloves, peeled","directions":"Mix tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil. Mounted apart. Minimize bread into 1/2 inch thick slices. put on a tray and spray flippantly with olive oil. Toast bread below broiler, until golden, seeing seriously not to allow for it burn off. After bread is toasted, rub every piece with entire garlic clove. Put bread on a platter and best with tomato mix. serve mechanically or the bread will turn into soggy. Makes nearly 26 minor slices.","url":"https://recipe.bluelayer.org/recipe/1008/bruschetta-with-tomato-and-basil"},{"id":"1004","title":"Hummus Avocado Toast","ingredients":"2 oz (All those were being 1 oz just about every) sliced entire grain bread, toasted 2 tbsp hummus 6 slim cucumber slices 1 small radish, sliced skinny 1 oz avocado, sliced slender (in opposition to 1/4 reduced haas) Beaten crimson pepper flakes, to taste 1/8 tsp kosher salt Black pepper, to taste 1/4 cup kid arugula 1 wedge fresh lemon","directions":"","url":"https://recipe.bluelayer.org/recipe/1004/hummus-avocado-toast"},{"id":"998","title":"Hen-APPLE BURGERS WITH CELERY SALAD","ingredients":"PATTIES 1½ fat ground chicken, if possible thigh meat 1 superior Granny Smith apple, peeled and finely diced 1 large shallot, minced ¾ teaspoon ground cumin Kosher salt Freshly ground black pepper SALAD ¼ cup mayonnaise 1 tablespoon fresh lemon juice 6 ribs celery, if possible versus the center, trimmed and slice into slim slices ⅓ cup around chopped walnuts 1½ tablespoons finely chopped red onion 1 tablespoon minced fresh new Italian parsley leaves ½ teaspoon published horseradish Added-virgin olive oil 8 slices walnut bread, each and every about ½ inch thick or 4 entire-wheat buns, break 4 teaspoons Dijon mustard 1. Combine the patty ingredients, such as 1 teaspoon salt and ½ teaspoon pepper, and then carefully kind 4 patties of equivalent sizing, each about 1 inch thick. With your thumb or the again of a spoon, create a shallow indentation above 1 inch vast in the centre of the patties to stay away from them versus forming a dome as they cook. Refrigerate the patties until geared up to grill. 2. Plan the grill for guide cooking more than medium warm (350° to 450°F). 3. Whisk the mayonnaise and lemon juice, and then fold in the getting salad ingredients. Period with ½ teaspoon salt and ¼ teaspoon pepper. 4. Brush the patties on both equally facets with oil and frivolously year with salt and pepper. grill the patties over lead medium heat, with the lid shut, until absolutely cooked (165°F), 11 to 13 minutes, turning when. All through the final second of grilling season, toast the bread over lead heat, turning after. 5. Produce just about every burger on a bread minimize with mustard, a patty, a spoonful of celery salad, and the remaining bread slash. serve automatically. Shots","directions":"","url":"https://recipe.bluelayer.org/recipe/998/hen-apple-burgers-with-celery-salad"},{"id":"993","title":"Baked Mini Spinach and Sausage Arancini","ingredients":"1 Italian chicken (or turkey) sausage website link, eradicated versus casing Cooking spray
1/4 cup
all reason flour
1 large egg
and
1 large egg white, frivolously crushed
1/2 cup professional bread crumbs
1 cup cooked brown rice, very hot
1/3 cup shredded mozzarella
1/4 cup chopped spinach
1 higher egg white
3 tbsp Pecorino Romano","directions":"Preheat the oven to 400° F. Spray a rimmed baking sheet with cooking spray. Destination the flour, crushed egg and egg white, and bread crumbs in independent bowls. Cook the sausage in a minor saute pan, breaking it up as it chefs until cooked in the course of. Fastened apart to great then vacation put in a tiny chopper to mince. In a medium bowl, mix the rice, sausage, mozzarella, spinach, egg white, pecorino romano cheese, and 2 tbsp marinara sauce blending very well. Roll around 1 heaping tablespoon of the rice blend into a spherical ball. Roll the ball in the flour, then the egg, and then the bread crumbs, shaking off any extra at just about every phase. Area the breaded rice ball on the penned baking sheet. Repeat with the remaining rice mix until it contains all been utilised up. Will make 22 balls.","url":"https://recipe.bluelayer.org/recipe/993/baked-mini-spinach-and-sausage-arancini"},{"id":"991","title":"Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs","ingredients":"1 (1
1/2 lb) brain of cauliflower, slash into florets (about
6 heaping cups)
5 –
6 cloves garlic, smashed
2 tbsp olive oil Salt
and fresh new cracked pepper, to taste For the topping:
1 tbsp olive oil
1 small onion, finely diced
1 hefty clove garlic, crushed
1/3 cup knowledgeable breadcrumbs
2 tbsp shredded
Asiago cheese
1 tsp fresh thyme (or fresh herb of your
alternative)","directions":"Preheat oven to 450°F. Destination the cauliflower and garlic on a large baking sheet and throw with the oil, salt, and pepper. Bake right up until smooth and browned, around 22 – 25 minutes, tossing each and every 6-8 minutes. In the meantime, heat a medium-sized skillet in excess of medium warm. add the oil, then the onion and sauté relating to 3 minutes, stirring sometimes. add the garlic and sauté until the onions turn out to be golden brown. Stop warm to reduced, add breadcrumbs; sauté until the breadcrumbs are light golden brown, over 3 to 5 minutes, stirring normally, thorough not to melt away. Change off heat and stir in the thyme. While interesting, add asiago cheese. While the cauliflower is organized, remove versus oven and top with the toasted bread crumbs.","url":"https://recipe.bluelayer.org/recipe/991/garlic-roasted-cauliflower-with-toasted-asiago-bread-crumbs"},{"id":"982","title":"Complete Wheat Irish Soda Bread Muffins","ingredients":"Baking spray
1 cup white full wheat flour
1 cup unbleached
all-rationale flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3 tbsp chilled butter
1 cup
1% buttermilk
3 tbsp honey or
agave
1 large egg, crushed
3 oz raisins (regarding
2/3 cup)","directions":"Preheat oven to 375°F. Spray muffin tin with baking spray. In a heavy bowl mix all dry ingredients (flour, baking powder, baking soda, and salt). Applying a pastry cutter or 2 knives, slice within butter until blend resembles coarse crumbs. In a little bowl, stir jointly buttermilk, honey (or agave) and egg till merged. add buttermilk mixture to dry ingredients and stir to blend. Stir within raisins. Spoon batter into penned pan. Bake 20 to 25 minutes, or until toothpick inserted inside middle of one muffin arrives out fresh. Remove tin and awesome on a cord rack for about 5 minutes just before eradicating muffins in opposition to tin; comprehensive cooling on rack. serve hot or great totally and keep muffins in an airtight container or ziplock baggage at area temperature.","url":"https://recipe.bluelayer.org/recipe/982/complete-wheat-irish-soda-bread-muffins"},{"id":"977","title":"Broccoli and Cheese Tots","ingredients":"•
12 oz broccoli florets •
1 hefty egg •
1 high egg white •
1/2 cup finely chopped scallion •
2/3 cup low pounds sharp cheddar cheese, grated •
1/2 cup experienced breadcrumbs • salt
and pepper to taste • cooking spray","directions":"To cook the broccoli florets, blanch in a pot of boiling water for 1 instant, then rinse underneath chilly water and drain very well; dry on paper towel. Applying a knife finely chop and fastened 2 cups apart. Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray. In a medium bowl, mix all of the ingredients and time with salt and pepper to taste. Spoon heaping tablespoons of mix in your arms and roll into low ovals. Level on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking till golden. Tends to make regarding 28 tots.","url":"https://recipe.bluelayer.org/recipe/977/broccoli-and-cheese-tots"},{"id":"976","title":"Egg Tomato and Scallion Sandwic","ingredients":"100 calorie sandwich roll (deli slim residences, potato rolls,
and so on)
1 tbsp chopped scallions
1 large demanding boiled egg, sliced
1 tbsp mild mayonnaise
1 thick reduce ripe tomato Salt
and new cracked pepper to taste","directions":"Collect the sandwich through positioning the egg on the bread, then the tomato, then scallion. Final with salt and pepper and spread mayonnaise on the best of the bread.","url":"https://recipe.bluelayer.org/recipe/976/egg-tomato-and-scallion-sandwic"},{"id":"965","title":"Fantastic Grains for a Good Beer","ingredients":"One of the superior factors for studying to brew your private beer is to discover additional in excess of the unique grains and ingredients that Makes one beer improved than a further one. At the time you 1st get started your passion of house brewing, you no question received linked to a neighborhood club or affiliation of house brewers. They can assistance you understand the lingo and how to convey to what the easiest grains are to employ the service of in your Beer. Yet ahead of you shift to the initially convention, it could tempo factors up if you reached the basic principles. The employ of malts is at the center of how grain contributes to a outstanding beer. The big difference involving a light beer that doesnt consist of a hefty malt flavor and one that practically preferences which includes a loaf of bread all move again to what malts you select and the treatment that is applied throughout the malting and brewing of your beer. There are literally a large wide range of alternative grains that us citizens typically seek the services of Though brewing their particular Beer and you might comprise to choose some year to brew up a pair batches employing option grains to check out which types catch what to you is the perfect beer style that will deliver your property developed Beer special. Nevertheless knowing how malting will work is a Wonderful initial action. Currently as a household brewing supporter, you will likely not definitely acquire grain for the duration of the malting procedure on your own. However you must grow to be acquainted with how malting is effective and why there is consequently a lot assortment to the consequence of the malting procedure. in that path you can employ that practical experience the moment purchasing the malts for your beer consequently you can take a malt that will supply you the style, colour and depth of beer that you are searching for. The malting technique starts off with the grain to be utilised. The optimum well known grains are barley, wheat or rye yet other folks can be utilised in opposition to season to year. The grain is utilized against the seed kind and steeped and germinated which will become the chaotic section of the malting and brewing procedure underway. Germination, which in opposition to your large college science study course you realize is what occurs after a seed sprouts out to turn into a vegetation, releases the shop electric power of the seed that was put there to soar begin the development technique. We are transferring to Use that electrical energy and change it into malt mash that you can Use to brew your Beer. What takes place throughout the germination technique of all those grains is that the held electricity in the seed is improved as it is launched. At the time the starches in the seeds alterations into sugars by the enzymes that are chaotic portion of the germination technique, individuals sugars supply us one of the main ingredients for perfect beer. It is at that very same minute that the germination treatment is suspended taking kilns to dry the grains and all of that Fantastic sugar and enzymes that turned busy keep on being in the malt for employ through the brewing technique. The natural way this description of the very simple malting method is simplified still for our needs it features you a record into what takes place ahead of you acquire the malts you will Use in your dwelling manufactured beer. Yet based mostly on this description, you can shift on to obtain a come to feel for the huge number of malt styles. The even further you notice in excess of malt, the greater knowledgeable you will be regarding what malts you want to seek the services of once you brew your beer. And those people alternatives will add a large affect on the flavor of your beer. Consequently for perfect tasting beer, employ Wonderful malts and comprehending one malt in opposition to the up coming is the secret to knowledge which to use for the simplest residence generated Beer prospective in opposition to your property brewing endeavours.","directions":"","url":"https://recipe.bluelayer.org/recipe/965/fantastic-grains-for-a-good-beer"},{"id":"961","title":"Pumpkin Bread With Pepitas","ingredients":"1
1/4 cups unbleached
all motive flour
3/4 cup sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
2 tbsp vegetable oil
2 superior egg whites
1
1/2 tsp vanilla extract Baking spray
2 tbsp pepitas","directions":"Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray. In a medium bowl, mix flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a twine whisk. Mounted apart. In a large bowl mixture oil, egg whites, pumpkin puree and vanilla; combat at medium rate right up until thick. Scrape down facets of the bowl. Add flour mixture, then mix at small pace until merged. Do not more than mixture. Pour batter into loaf pan, top with pepitas and bake on the centre rack for 50-55 minutes, or till a toothpick inserted in the centre will come out fresh. Allow the pan amazing at small 20 minutes, bread really should be space temperature prior to chopping.","url":"https://recipe.bluelayer.org/recipe/961/pumpkin-bread-with-pepitas"},{"id":"958","title":"Sunshine-DRIED TOMATO BEEF BURGERS WITH SMOKED MOZZARELLA","ingredients":"PATTIES 1 pound ground chuck (80% lean) 2 tablespoons minced shallot 2 tablespoons freshly grated Parmigiano-Reggiano® cheese 2 tablespoons minced oil-packed solar-dried tomatoes 1 tablespoon panko bread crumbs 1 tablespoon minced new Italian parsley leaves 1 teaspoon dried oregano Kosher salt Freshly ground black pepper 4 slices olive bread, each individual regarding ½ inch thick Further-virgin olive oil 3 ounces smoked mozzarella cheese, thinly sliced ⅓ cup kid arugula 1. Blend the patty ingredients, like ¾ teaspoon salt and ¼ teaspoon pepper, and then carefully style 4 patties of equivalent sizing, each and every over ½ inch thick. Refrigerate the patties until geared up to grill. 2. Plan the grill for lead cooking previously mentioned medium heat (350° to 450°F). 3. Brush the bread slices on each aspects with oil and frivolously period the bread and the patties with salt and pepper. grill the patties about lead medium heat, with the lid shut, for 3 to 4 minutes. Convert the patties above and spread the cheese lightly on final of the patties. Proceed grilling till cooked to medium doneness (160°F), 3 to 4 minutes even further. In the course of the remaining moment of grilling period, toast the bread previously mentioned guide heat until a bit golden, turning at the time. 4. Top every bread lower with a patty and arugula. serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/958/sunshine-dried-tomato-beef-burgers-with-smoked-mozzarella"},{"id":"955","title":"Chewy Granola Bars with Pecans Raisins and Chocolate","ingredients":"1 cup oat flour* (or
1 cup oats finely ground in foods processor or blender)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup unpacked brown sugar
1 large egg
1/4 cup honey
1/4 cup unsweetened
apple sauce
1/2 tsp vanilla extract
2 cups easy oats*
1/2 cup dim chocolate chips
1/2 cup raisins
1/2 cup chopped pecans *employ gluten-no cost oats if you
are on
a gluten-free diet program","directions":"Preheat oven to 350°; line a 9 x 9 baking pan with 2 very long ingredients of parchment paper, extensive ample to move up over the aspects for uncomplicated removing. Flippantly spray with oil. In a medium bowl, whisk alongside one another oat flour, baking powder, baking soda, salt and cinnamon. In a hefty bowl, with a mixer product with each other the butter and the sugar on medium tempo. Add the egg adopted by the honey, applesauce and vanilla extract. Doing the job through hand, stir in the flour blend and the oats till accurately put together and no streaks of flour stay; stir in the chocolate chips, raisins and crazy. Spoon oats on to created baking dish, flattening to deliver even. Bake for about 23-25 minutes, or till gentle brown at the edges. They will glimpse comfortable and undercooked, still when they amazing they will fixed thoroughly. Amazing comprehensively on a twine rack then refrigerate in advance of chopping. This will assist them keep alongside one another much better. To slice employ a long serrated bread knife and minimize in a sawing action. Test them with cranberries rather of raisins, you can swap the chocolate chips with mini m and m’s, depart the insane out, add coconut, whichever you which includes!!","url":"https://recipe.bluelayer.org/recipe/955/chewy-granola-bars-with-pecans-raisins-and-chocolate"},{"id":"944","title":"Petite Chocolate Chip Banana Bread Loaves","ingredients":"3 ripe medium bananas
1/3 cup unsweetened
apple sauce
1
1/4 cups white complete wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup brown sugar
2 large egg whites
1/2 tsp vanilla extract
1
1/2 oz mini chocolate chips Intelligent Balance baking spray","directions":"Preheat oven to 325°. Spray a non-adhere loaf pan with cooking spray. Mash bananas in a bowl, fastened apart. in a medium bowl, mix flour, baking soda and salt with a cord whisk. Set aside. In a large bowl product butter and sugar with an electrical mixer. add egg whites, bananas, apple sauce, vanilla; combat at medium tempo until thick. Scrape down facets of the bowl. Add flour mix, then add at lower rate until put together. Fold in chocolate chips. Do not more than blend. Pour batter into muffin pan; bake on the centre rack for more than 40 minutes, or till a toothpick inserted in the middle arrives out fresh.","url":"https://recipe.bluelayer.org/recipe/944/petite-chocolate-chip-banana-bread-loaves"},{"id":"943","title":"REUBEN BURGERS","ingredients":"PATTIES 1 pound ground chuck (80% lean) 4 ounces pancetta or lean bacon, finely chopped 2 teaspoons complete-grain mustard 1 teaspoon granulated onion ½ teaspoon granulated garlic Kosher salt Freshly ground black pepper DRESSING ½ cup mayonnaise 2 tablespoons sour cream 1½ tablespoons ketchup 2 teaspoons created horseradish 1 teaspoon Worcestershire sauce 1 teaspoon minced new dill 1 garlic clove, minced or driven during a push ¼ teaspoon white Wine vinegar 8 slices rye bread 2 tablespoons unsalted butter, melted 8 slices Swiss cheese, each individual in excess of 1 ounce 1 cup sauerkraut, drained 1. Blend the patty ingredients, which add ½ teaspoon salt and ¼ teaspoon pepper, and then carefully style 4 patties of equivalent dimension, every in excess of 1 inch thick. With your thumb or the back again of a spoon, create a shallow indentation regarding 1 inch extensive in the centre of the patties to stop them versus forming a dome as they cook. Refrigerate the patties until organized to grill. 2. Plan the grill for guide cooking over medium-large warm (400° to 500°F). 3. Mix the dressing ingredients, which add ⅛ teaspoon salt. 4. Evenly period the patties on both equally facets with salt and pepper, and then grill above guide medium-high heat, with the lid shut, until cooked to medium doneness (160°F), 9 to 11 minutes, turning after. 5. Brush one aspect of just about every bread reduce with the melted butter, and put them on a effort appear, buttered aspect down. Spread the unbuttered facet of the bread with the dressing. Produce each and every burger with a bread lower (dressing facet up), one cut of cheese, a patty, yet another cut of cheese, sauerkraut, and a instant bread reduce (dressing aspect down). Position the burgers previously mentioned guide medium-higher warm, conclude the lid, and cook until the cheese is melted and the bread is toasted, over 4 minutes, diligently turning after. serve scorching.","directions":"","url":"https://recipe.bluelayer.org/recipe/943/reuben-burgers"},{"id":"942","title":"Escarole Soup with Turkey Meatballs (Italian Wedding day Soup)","ingredients":"For the Meatballs:
20 oz (1.3 lb) ground turkey breast
99% lean
1/4 cup knowledgeable complete wheat breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup parsley, finely chopped
1 large egg
1/4 cup onion, minced
1 clove garlic, minced
1/4 tsp salt For the soup:
8 cups bodyweight-cost-free small sodium chicken broth
1 (16 oz) mind escarole, chopped Fresh cracked pepper, to taste
3 oz (1/2 cup) raw orzo","directions":"In a large pot, heat the chicken broth more than medium warm, lined. When the broth is heating up, in a superior bowl, blend ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Making use of your (fresh) fingers, carefully blend all the ingredients nicely till anything is merged. Kind small meatballs, above 1 tbsp every, you’ll take relating to 40. Any time the broth will come to a boil, get rid of the meatballs inside, add the orzo and chopped escarole. Add fresh new pepper, modify salt as needed and cook regarding 10 minutes or till orzo is accomplished. Makes 12 cups.","url":"https://recipe.bluelayer.org/recipe/942/escarole-soup-with-turkey-meatballs-italian-wedding-day-soup"},{"id":"934","title":"Panzanella","ingredients":"8-10 medium ripe tomatoes, reduce into
1 inch cubes
1 cup seedless cucumber, diced
1/2 red onion, chopped
8-10 basil leaves, chopped
1 tbsp
a lot more virgin olive oil
6 oz French bread or
a Fantastic crusty Italian bread, sliced Kosher salt
and new ground pepper to taste","directions":"Flippantly spray bread with olive oil and year with a very little salt; grill around medium heat, until toasted and well browned. Remove against warm and reduce into 1 inch cubes. Fastened apart. In a heavy bowl, blend the tomatoes, cucumber, red onion, basil, olive oil, and year liberally with salt and pepper. Allow it sit for more than 30 minutes to allow the flavors blend. add the bread cubes and throw. serve inside affected individual bowls.","url":"https://recipe.bluelayer.org/recipe/934/panzanella"},{"id":"931","title":"Drunken Shrimp","ingredients":"2 tsp much more virgin olive oil
2 tsp unsalted butter
1 tsp
anchovy paste
1.25 lb huge or jumbo shrimp, peeled
and deviened (1 lb
at the time peeled)
6 garlic cloves, chopped
1 tsp beaten purple pepper flakes Fresh pepper to taste
2 tablespoons of capers (rinsed)
1/4 cup of white Wine
1 cup clam juice Juice
against
one lemon Generous handful of chopped parsley","directions":"Warm olive oil and butter in a skillet. add garlic, pepper flakes, and sauté 2-3 minutes. Add Wine, clam juice, lemon juice, anchovy paste, parsley, salt and pepper, and stir. Cook for an additional 2-3 minutes. add shrimp and cook for 2-3 minutes. Do not overcook the shrimp or it will develop into complicated and chewy. serve shrimp with liquid in a bowl and some crusty bread on the aspect to soak up the juice.","url":"https://recipe.bluelayer.org/recipe/931/drunken-shrimp"},{"id":"920","title":"Hen Rollatini with Prosciutto and Cheese","ingredients":"8 slender chicken cutlets,
3 oz just
about every
4 (2.8 oz) slices skinny lean prosciutto, sliced in
50 percent
4 slices Sargento low pounds provolone or mozzarella, sliced inside fifty percent
1/2 cup entire wheat Italian experienced breadcrumbs
1/4 cup Romano cheese (or parmesan)
1 lemon, juice of
1 tbsp olive oil Fresh pepper
1/4 red onion, sliced Olive oil non-adhere spray","directions":"Rinse and dry cutlets effectively with paper towels. Mix breadcrumbs and grated cheese within one bowl and olive oil, lemon juice, and pepper within yet another bowl. Preheat oven to 450°. Evenly spray a baking dish with non-adhere spray. Dip the chicken in the lemon-oil blend, then in the breadcrumbs to coat properly. Area just about every cutlet on a effort and hard work seem these types of as a chopping board and lay 1/2 cut prosciutto, 1/2 minimize cheese and a number of chunks red onion on one facet of the Chicken cutlet. Roll and Area seam facet down in a baking dish (no toothpicks essential). Repeat with the being chicken. While carried out, top with being crumbs and spray flippantly with oil. Bake 25 – 30 minutes. serve quickly! Serving measurement is listed as one, still if you are taking this as a small carb supper with a salad, I signify you contain 2.","url":"https://recipe.bluelayer.org/recipe/920/hen-rollatini-with-prosciutto-and-cheese"},{"id":"919","title":"Halibut and Shellfish Soup","ingredients":"1 tsp olive oil
2 chopped shallots
2 cloves of garlic
3 medium diced tomatoes
4 oz dry white Wine
1 cup clam juice
2 cups vegetable stock
3/4 lb halibut filet, pores
and skin taken off minimize into higher sections
1 lb shrimp, peeled deveined fresh new shrimp
1 dozen littleneck clams Pinch of saffron
1/4 cup fresh new chopped parsley Crusty bread for serving on the facet (optional)","directions":"Add olive oil to a heavy large pot; above medium warm sautée shallots and garlic right up until translucent. add the tomatoes, Wine, clam juice and the bone to the halibut if you add one. add vegetable stock, saffron, fresh thyme and stir. Add the clams; address and cook 2 minutes, add the shrimp and fish and cook and further 3 to 5 minutes, or until the shrimp turns red and the clams open. Remove bone and serve with a crusty bread to dip into the juice.","url":"https://recipe.bluelayer.org/recipe/919/halibut-and-shellfish-soup"},{"id":"912","title":"Prosciutto, Arugula and Balsamic Sandwic","ingredients":"3 oz french bread or baguette 2/3 cup kid arugula .75 oz imported prosciutto (bodyweight trimmed) 2 tsp balsamic vinegar 1 tsp further virgin olive oil Fresh cracked pepper Whisk collectively balsamic and oil. Slice bread, final with arugula, prosciutto and top with balsamic, oil and clean cracked pepper.","directions":"","url":"https://recipe.bluelayer.org/recipe/912/prosciutto-arugula-and-balsamic-sandwic"},{"id":"910","title":"TUNA PATTIES WITH CREAMY GINGER SLAW","ingredients":"PATTIES 3 skinless ahi tuna steaks, each over 6 ounces and 1 inch thick 6–8 tablespoons panko bread crumbs 3 tablespoons cottage cheese 1 large egg 2 high egg yolks 1 medium shallot, minced 2 teaspoons peeled, grated fresh ginger Finely grated zest of 1 lime ½ teaspoon kosher salt ⅓ teaspoon freshly ground black pepper DRESSING ¼ cup mayonnaise ¼ cup pickled sushi ginger, drained 2½ tablespoons rice vinegar 2 tablespoons toasted sesame oil 1 lower shallot, thinly sliced 1½ tablespoons mirin (lovable rice Wine) (optional) 6–7 fresh new basil leaves 1 tablespoon lower-sodium soy sauce 1 tablespoon granulated sugar 2 hefty garlic cloves, thinly sliced 1 very little thoughts savoy cabbage, cored and Pretty thinly sliced 1 fennel bulb, trimmed, quartered, cored, and Quite thinly sliced 3 scallions, finishes trimmed and finely chopped Excess-virgin olive oil 4 small, ripe tomatoes, every minimize in fifty percent 2 tablespoons about chopped new Italian parsley leaves 1. Freeze the tuna steaks for 2 several hours (this will deliver it less complicated to chop them). 2. Finely chop the tuna. Pat dry. add all of the patty ingredients, setting up with 6 tablespoons panko. Combine perfectly with a fork. Carefully squeeze a little bit of the mix to perspective if it clumps; if not, add up to 2 far more tablespoons panko. Sort 4 patties of equivalent sizing, each individual about 1 inch thick. cover and refrigerate for 1 to 2 several hours. Depart the patties in the fridge till instantly in advance of grilling. 3. Plan the grill for lead cooking previously mentioned higher heat (450° to 550°F) and preheat a grill-evidence griddle. 4. In the meantime, in a food items processor equipped with a metallic blade, add the dressing ingredients and procedure until smooth. in a large bowl throw the cabbage and fennel with the dressing. Exactly prior to serving, fold in the scallions. 5. Brush the patties on possibly facets with oil. Grill the patties on the griddle more than lead high heat, with the lid shut, till company still nonetheless purple in the heart, 5 to 6 minutes, very carefully turning the moment when 4 minutes. In the course of the past second of grilling season, sizzling the tomato halves on the cooking grates, reduce aspect down, over guide warm. 6. Serve the patties very hot with creamy ginger slaw and tomato halves. Garnish with parsley. Panko bread crumbs are the most popular binder for all models of seafood burgers, for the reason that they comprise a coarser texture than conventional bread crumbs. in truth, they are added together with jagged flakes than crumbs, indicating that they have on’t soak up as significantly humidity and transform dense. They retain a confident airiness that Makes the burgers by themselves fantastically light.","directions":"","url":"https://recipe.bluelayer.org/recipe/910/tuna-patties-with-creamy-ginger-slaw"},{"id":"906","title":"Crock Pot Italian Turkey Meatballs","ingredients":"20 oz (1.3 lb) ground turkey breast
93% lean
1/4 cup full wheat professional breadcrumbs
1/4 cup parsley, finely chopped
1 egg
1 hefty clove garlic, beaten
1 tsp kosher salt + new pepper For the sauce:
1 tsp olive oil
4 cloves garlic, smashed
28 oz can beaten tomatoes (I together with Tuttorosso)
1 bay leaf Salt
and fresh pepper to taste
1/4 cup fresh new chopped basil or parsley","directions":"In a large bowl, mix ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Having fresh new fingers, mix all the ingredients and style very little meatballs, about 1/8th cup each individual. In a low saute pan, warm olive oil around medium heat. add garlic and saute till golden, remaining mindful not to burn up. Pour beaten tomatoes into the crock pot with bay leaf. add garlic and oil. Reduce meatballs into the sauce, add and established crock pot to small, 4 to 6 several hours. After meatballs are prepared, modify salt and pepper to taste and add fresh chopped basil or parsley. Serve with ricotta, more than pasta or appreciate with French bread. Makes relating to 24 meatballs, 2 tbsp just about every.","url":"https://recipe.bluelayer.org/recipe/906/crock-pot-italian-turkey-meatballs"},{"id":"905","title":"Gluten-No cost Lightened Up Banana Nut Bread","ingredients":"•
7 ripe medium bananas, mashed •
1/2 cup unsweetened
apple sauce •
2-1/2 cups Bob’s Pink Mill gluten-free flour (all cause or brown rice) •
1-1/2 tsp baking soda •
1/2 tsp salt •
4 tbsp butter, softened •
1 cup mild brown sugar (unpacked) •
4 superior egg whites •
1 tsp vanilla extract •
3 oz (3/4 cup) chopped walnuts • baking spray","directions":"Preheat oven to 350°F. Spray 2 8×5 inch nonstick loaf pans with baking spray. In a medium bowl, mix the flour, baking soda and salt with a cord whisk. Mounted apart. In a large bowl product butter and sugar with an electric powered mixer. add egg whites, bananas, apple sauce and vanilla, and battle at medium rate till thick. Scrape down aspects of the bowl. Add flour mix and walnuts (if taking), then mix at small tempo until merged. Do not over add. Pour batter into loaf pans and bake on the heart rack for 45 to 50 minutes, or until a toothpick inserted in the middle arrives out new. Permit the pan interesting at minimum 20 minutes to carry it to house temperature in advance of cutting.","url":"https://recipe.bluelayer.org/recipe/905/gluten-no-cost-lightened-up-banana-nut-bread"},{"id":"899","title":"SHRIMP BURGERS WITH RÉMOULADE","ingredients":"RÉMOULADE ¼ cup mayonnaise 3 scallions, finishes trimmed and finely chopped 2 tablespoons finely chopped fresh Italian parsley leaves 1½ tablespoons fresh lemon juice 1½ tablespoons finely chopped celery middle 1 tablespoon entire-grain mustard 1 tablespoon ketchup 1 tablespoon created horseradish ¾ teaspoon Worcestershire sauce 1 garlic clove, minced or driven throughout a push ¼ teaspoon paprika ⅛ teaspoon incredibly hot pepper sauce, or to taste Kosher salt Freshly ground black pepper PATTIES 1¼ fat shrimp, peeled and deveined 6–8 tablespoons panko bread crumbs 1 higher egg, flippantly crushed 3 scallions, finishes trimmed and finely chopped 2 tablespoons chopped celery middle 1 tablespoon mayonnaise Finely grated zest of 1 lemon Further-virgin olive oil 2 tablespoons unsalted butter, softened 4 slices challah, every about ½ inch thick 1. Whisk the rémoulade ingredients right up until smooth, such as ¼ teaspoon salt and ⅛ teaspoon pepper. Address and refrigerate right up until geared up to serve. 2. Wrap the shrimp within paper towels and squeeze out the extra dampness. Put the shrimp in a foodstuff processor equipped with a steel blade, and pulse over 6 occasions right up until about chopped (areas really should be around ¼ inch or much less). mix the shrimp, 6 tablespoons panko, the egg, scallions, celery, mayonnaise, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper. Mix perfectly with a fork. Carefully squeeze a little bit of the blend to check out if it clumps; if not, add up to 2 even more tablespoons panko. Freeze for 5 minutes. Kind 4 patties of equivalent measurement, each individual above ¾ inch thick. Address and refrigerate for 30 minutes to 2 hrs. 3. Plan the grill for guide cooking previously mentioned medium warm (350° to 450°F) and preheat a grill-evidence griddle. 4. Frivolously brush the patties on either aspects with oil. Spread the butter on possibly facets of the challah. Destination the patties on the griddle and cook over lead medium heat, with the lid shut, until golden and enterprise, 6 to 8 minutes, cautiously turning as soon as. All through the ultimate moment of grilling period, toast the challah on the cooking grates in excess of guide warm, turning the moment. 5. Position a patty on a reduce of challah and top with rémoulade. serve sizzling. To grill shrimp patties with no sticking difficulties, deliver guaranteed the grill is scorching and the foods is chilly. It far too assists to add a grill-evidence griddle and the endurance to be reluctant until the patties add browned on the very first facet just before hoping to flip them.","directions":"","url":"https://recipe.bluelayer.org/recipe/899/shrimp-burgers-with-r-moulade"},{"id":"892","title":"French Bread Pizza Caprese","ingredients":"8 oz complete wheat French bread baguette 4 oz fresh mozzarella cheese, sliced skinny 2 medium tomatoes, sliced slim 1 tbsp balsamic glaze 1 tbsp fresh basil, chopped","directions":"","url":"https://recipe.bluelayer.org/recipe/892/french-bread-pizza-caprese"},{"id":"888","title":"Roasted Strawberry Banana Bread","ingredients":"1-1/4 cups strawberries, diced
3 ripe medium bananas, mashed
2 tbsp unsweetened
apple sauce
1
1/4 cups white entire wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/2 cup light brown sugar (not packed)
2 large egg whites
1 tsp vanilla extract Baking spray","directions":"Preheat oven to 350°F. Evenly spray a loaf pan with baking spray. Point the strawberries on a baking sheet and roast for 25 minutes, remove and fastened apart. In a medium bowl, add flour, baking soda and salt with a cord whisk. Fixed apart. In a large bowl product butter and sugar with an electric powered mixer. add egg whites, bananas, apple sauce and vanilla, and fight at medium tempo until thick. Scrape down aspects of the bowl. Add flour mixture and mix at small tempo till mixed, do not about combine. Fold inside strawberries and pour batter into the created loaf pans; bake in the centre rack for above 50 minutes, or till a toothpick inserted in the middle will come out new. Allow for the pan interesting at bare minimum 20 minutes, bread really should be house temperature just before chopping.","url":"https://recipe.bluelayer.org/recipe/888/roasted-strawberry-banana-bread"},{"id":"879","title":"Stuffing, Lightened Up","ingredients":"1 (12 oz) loaf full wheat french bread, lower into tiny cubes
3 slices middle slice bacon, minced
1 tbsp butter
1 large onion, minced
3 medium stalks celery, minced
10 new sage leaves, minced
2/3 cup chopped parsley Salt
and fresh pepper
1 higher egg, crushed
2 cups excess weight
absolutely free chicken broth
1/2 cup water Cooking spray","directions":"If your bread is new, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for around 30 minutes, stirring 50 percent direction until the bread is thoroughly business. Strengthen the oven to 350°F. In a large saute pan in excess of medium warm cook bacon for over 2 minutes. add butter; each time melted add onions, celery, parsley, sage, salt and pepper and saute on medium small until smooth, more than 5-10 minutes. Remove in opposition to warm and allow interesting a couple minutes. In a medium bowl, mix chicken broth and egg. In a huge bowl add bread and add with sauteed greens. add chicken broth and egg mixture and mix effectively. If stuffing is also dry, add a small water till you consist of the immediately regularity. Spray a casserole with baking spray, add stuffing and bake found out 40 to 45 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/879/stuffing-lightened-up"},{"id":"877","title":"SHRIMP AND SCALLION BURGERS WITH CRISPY PANCETTA","ingredients":"MAYONNAISE ¼ cup mayonnaise Finely grated zest of 1 lemon 1 teaspoon fresh new lemon juice 1 teaspoon penned horseradish ⅛ teaspoon kosher salt PATTIES 1¼ fat shrimp, peeled and deveined 6–8 tablespoons panko bread crumbs 3 scallions, finishes trimmed and finely chopped 1 superior egg, evenly crushed 1 tablespoon Dijon mustard 1 tablespoon mayonnaise Finely grated zest of 1 lemon ½ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 8 slender slices pancetta 4 English muffins, break Far more-virgin olive oil 2 tablespoons finely chopped scallion veggies 1. Blend the mayonnaise ingredients. Refrigerate until organized to seek the services of. 2. Wrap the shrimp in paper towels and squeeze out the more dampness. in a foods processor equipped with a metallic blade, pulse the shrimp until somewhere around chopped. mixture the shrimp with the being patty ingredients, commencing with 6 tablespoons panko. Carefully squeeze a little bit of the mixture to check out if it clumps; if not, add up to 2 more tablespoons panko. Freeze for 5 minutes. Style 4 patties of equivalent measurement, every around ¾ inch thick. Deal with and refrigerate for 30 minutes to 2 hrs. 3. Plan the grill for lead cooking over medium heat (350° to 450°F) and preheat a grill-evidence griddle. 4. Cook the pancetta on the griddle until crisp, 6 to 8 minutes, turning sometimes. Drain on paper towels. Make improvements to the temperature of the grill to higher heat (450° to 550°F). Hold the griddle on the cooking grates. 5. Brush the patties on either aspects with oil. Desired destination the patties on the griddle and cook previously mentioned lead high heat, with the lid shut, until golden and organization, 6 to 8 minutes, turning after. All through the very last 30 seconds to 1 instant of grilling period, toast the English muffins on the cooking grates, reduce facet down, in excess of guide warm. 6. Combine each burger on an English muffin with a patty, lemon mayonnaise, pancetta, and scallions. serve sizzling. Photographs Squeezing water out of the uncooked shrimp is an necessary very first stage; in different ways, the patties will be as well soaked and will steam as a substitute than char on the grill. You should really consist of some dampness in the patties, which need to arrive versus ingredients including mayonnaise and mustard (they style a ton superior than shrimp water).","directions":"","url":"https://recipe.bluelayer.org/recipe/877/shrimp-and-scallion-burgers-with-crispy-pancetta"},{"id":"865","title":"Hen Sausage and Herb Stuffing","ingredients":"14 oz French bread, crusts taken out (excess weight right
after crust is taken out)
2 tbsp whipped butter
1
1/2 cups diced yellow onion
1
3/4 cups (about
4 stalks) diced celery
13.2 oz fresh
adorable Italian chicken sausage, casing taken off
1/4 cup chopped fresh sage
1 tbsp chopped fresh new thyme
3
1/4 cups weight cost-free, small sodium Chicken broth Salt
and freshly ground pepper, to taste Cooking spray","directions":"Slice the bread into 1/2-inch cubes. Spread the bread out on a baking sheet and allow for it dry right away – OR – position the baking sheet in a 350°F oven and bake relating to 20 minutes, or till the bread is dried out. Fastened apart. Preheat oven to 375°F. In a large sauté pan, soften the butter in excess of medium warm. add the onion and celery and sauté, stirring once in a while, until smooth and translucent, about 8 minutes. Move to a heavy bowl. In the identical pan over medium heat, cook the sausage, crumbling with a picket spoon, right up until flippantly browned and cooked in the course of, about 10 minutes. Shift the sausage to the bowl with the onion/celery mix. Spray an oven evidence baking dish with cooking spray (I employ my misto) Add the bread, sage and thyme to the bowl with the sausage/onion blend and stir to mix. add the Chicken broth and stir to frivolously coat the bread. Modify salt and pepper to taste and stir to mix effectively. Move to the baking dish and bake for 30 minutes. Applying a wood spoon, carefully stir. Carry on baking right up until golden, over 35 minutes further. serve routinely. Can make above 9 cups.","url":"https://recipe.bluelayer.org/recipe/865/hen-sausage-and-herb-stuffing"},{"id":"861","title":"Dinas Tossed Mushrooms","ingredients":"breadcrumbs throughout salt/pepper. Sprinkle mix lightly on final of the mushrooms. Drizzle flippantly with olive oil then spray the top with olive oil spray consequently it's flippantly covered. Bake found out right up until the mushrooms are golden, about 20 minutes. serve very hot or hot. Ingredients: 1 pound white button mushrooms 2 tablespoons water 1⁄4 cup dried Italian-layout breadcrumbs 2 tablespoons Parmigiano Reggiano cheese, grated 2 tablespoons Italian parsley, minced 1⁄4 teaspoon thyme (fresh or dried) 1 clove garlic, minced 1/4 teaspoon kosher salt Black pepper to taste 2 tbsp olive oil to drizzle Olive oil spray","directions":"","url":"https://recipe.bluelayer.org/recipe/861/dinas-tossed-mushrooms"},{"id":"851","title":"Pasta Con Sarde","ingredients":"6 tbsp full wheat breadcrumbs Butter flavored Pam 1 medium onion, chopped 4 anchovies 1 tbsp much more virgin olive oil 1 mind cauliflower, chopped and steamed 8 oz tomato sauce 1 chicken bouillion 12 oz higher fiber spaghetti these types of as Ronzoni Wise Taste Heat a nonstick frying pan on medium heat and spray with Pam. Toast breadcrumbs until golden, mindful not to burn up. Fixed apart. Whilst the sauce simmers, cook the pasta in accordance to package deal instructions. As soon as pasta is cooked, divide pasta in 6 bowls (relating to 1 cup every). top each and every bowl with sauce and 1 tablespoon toasted breadcrumbs and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/851/pasta-con-sarde"},{"id":"849","title":"Rooster and Broccoli Noodle Casserole","ingredients":"6 oz Ronzoni Sensible style noodles (or no-yolk)
2 tsp oil
4 cloves garlic, sliced skinny
12 oz clean broccoli florets, chopped
1 tbsp butter
1 medium shallot, minced
3 tbsp
all cause flour
1-3/4 cups bodyweight no cost Chicken broth
1 cup
1% milk
12 oz cooked shredded chicken breast
4 oz shredded low bodyweight sharp cheddar (Sargento) Cooking spray
3 tbsp shredded parmesan cheese
2 tbsp skilled breadcrumbs (I made use of entire wheat)","directions":"Cook noodles within salted water until al dente, or a little bit undercooked through 2 minutes. Fastened apart. Heat oil in a heavy skillet. add garlic and cook on medium warm right up until golden, about 1 instant. add the broccoli and a small salt, sauté and address the broccoli for regarding 3 minutes on medium heat till the broccoli starts off to melt. Fixed apart. Preheat the oven to 375°. Flippantly spray a 9 x 12 casserole dish with cooking spray. In a high pot, warm butter over medium-small heat, after melted add the shallot and cook till tender, 2-3 minutes. add the flour and a pinch of salt and stir properly, cooking an added 2-3 minutes on medium-small warm. Gradually whisk in the chicken broth right up until effectively merged around medium warm; whisk effectively for 30 seconds, then add the milk and bring to a boil. Simmer on medium warm, blending often until it thickens (relating to 6-7 minutes). Remove versus warm and add lower bodyweight sharp cheddar and 1 tablespoon of the parmesan cheese; combine properly till the cheese melts. Add the shredded chicken, noodles and broccoli to the sauce and mix perfectly until flippantly lined. Pour into a casserole dish and best with parmesan cheese and breadcrumbs. Spray a very little extra cooking spray on top and bake for about 20 – 25 minutes. Location the casserole below the broiler a couple of minutes to consider the crumbs crisp and golden (mindful not to melt away).","url":"https://recipe.bluelayer.org/recipe/849/rooster-and-broccoli-noodle-casserole"},{"id":"840","title":"French Onion Soup","ingredients":"2 fat yellow onions, sliced slim
3 tbsp unsalted butter
2 tbsp flour
1 bay leaf
1/2 tsp dried thyme
1/8 cup dry sherry
1/4 cup Cognac or brandy
1/4 cups white Wine
9 cups beef stock Kosher salt
and freshly ground pepper, to taste
6 medium slices toasted Italian bread
6 slices Sargento minimized fat Swiss","directions":"In a Dutch oven, or higher pot, sauté the onions with the butter more than medium warm, until the onions are gentle and golden, around 20 minutes. add flour, blending very well yet another 2-3 minutes. add thyme, bay leaf, sherry, Wine and brandy, and simmer identified for 10 even more minutes. Add the beef stock, salt & pepper to taste, do away with warm. Protect and simmer carefully for around 20 minutes. Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-evidence bowls. Desired destination bowls on a baking sheet. Room sliced toasted bread rounds into each bowl and ultimate bread with cheese. Broil 2 to 3 minutes, until cheese melts.","url":"https://recipe.bluelayer.org/recipe/840/french-onion-soup"},{"id":"837","title":"Roasted Snapper Fillet and Sustainable Seafood","ingredients":"3 snapper fillets, 8 oz each 2 tsp olive oil 3 cloves garlic 2 tbsp fresh rosemary or fresh oregano Kosher salt and fresh pepper 1 tbsp Italian expert breadcrumbs Fresh new lemon wedges for serving Preheat oven to 450°. Rinse and dry fish nicely. Line a broiler rack with aluminum foil. Evenly spray with oil. Rub fish with 1 tsp olive oil and time with salt and pepper, garlic and rosemary. Level pores and skin facet down on oven rack and sprinkle bread crumbs on ultimate. Drizzle getting oil and bake right up until fish is cooked all through, about 15-20 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/837/roasted-snapper-fillet-and-sustainable-seafood"},{"id":"834","title":"Lighter Bird Salad","ingredients":"Lighter chicken Salad
2 ingredients boneless chicken breasts
1 chicken bullion
1/4 onion, chopped
2 tbsp parsley chopped
2 celery stalks, finely chopped
3 tbsp Hellmann’s Lite Mayonnaise","directions":"In a medium sauce pan, destination chicken, 50 percent the celery, 50 percent the onion, parsley and protect with water. add bullion and cook on medium flame, protected for about 15-20 minutes, until chicken is cooked throughout. As soon as cooked, remove Chicken and allow amazing. Book chicken broth. Minimize chicken into little parts and House in a bowl. add onions, celery and mayonnaise, 1/8 cup reserved chicken broth and blend nicely. If seems to be dry add 1/8 cup further. serve on a mattress of lettuce, in a lettuce wrap or on your preferred bread.","url":"https://recipe.bluelayer.org/recipe/834/lighter-bird-salad"},{"id":"817","title":"Slender Turkey Cuban Sandwich","ingredients":"1 6″ minimize French Bread (fat cost-free) 3 oz remaining about turkey breast, heated 1 lower of ham 2 slim slices of Alpine Lace Swiss cheese 3 slices of pickles Mustard Pam cooking spray Lower the bread open. Spread mustard on each aspects. Point cheese and pickles on the bread. add turkey and final with ham. Conclusion your sandwich, spray the sandwich drive with buttered flavored Pam and thrust down until the cheese is melted and the crust is a tiny crispy. Slice the sandwich on the diagonal and delight in!","directions":"","url":"https://recipe.bluelayer.org/recipe/817/slender-turkey-cuban-sandwich"},{"id":"813","title":"MAHIMAHI BURGERS WITH MISO MAYO","ingredients":"1¼ bodyweight skinless mahimahi fillets, pin bones eradicated, patted dry, and lower into 1-inch areas 1 large egg, crushed 3 tablespoons white miso paste, separated ¼ teaspoon toasted sesame oil ⅓ cup panko bread crumbs, toasted in a dry skillet 1 tablespoon sesame seeds, toasted in a dry skillet ¼ teaspoon kosher salt ½ cup mayonnaise 1 tablespoon vegetable oil 4 sesame seed buns, break 1 medium, ripe beefsteak tomato, minimize crosswise into 4 slices 1 cup thinly sliced English cucumber 1. in a foodstuff processor equipped with a steel blade, pulse the mahimahi areas 8 to 10 moments till coarsely chopped however not pasty. add the egg, 1 tablespoon of the miso paste, and the sesame oil. Pulse a pair situations right up until precisely put together, remaining cautious to depart some texture. Move to a bowl and carefully stir in the panko, sesame seeds, and salt. Sort 4 patties of equivalent measurement, every over ¾ inch thick. Address and refrigerate for 6 to 8 hrs. 2. Plan the grill for lead cooking previously mentioned medium heat (350° to 450°F) and preheat a grill-evidence griddle. 3. Whisk the mayonnaise and the getting 2 tablespoons miso paste. Deal with and refrigerate until well prepared to Use. 4. Drizzle the vegetable oil on the griddle. Destination the patties on the griddle and cook more than lead medium heat, with the lid shut, right up until totally cooked still continue to wet, 6 to 8 minutes, turning when. For the duration of the final 30 seconds to 1 second of grilling season, toast the buns on the cooking grates, reduce aspect down, above lead heat. 5. Develop each individual burger on a bun with miso mayo, a patty, a tomato minimize, and cucumber slices. serve mechanically. Utmost seafood patties are consequently comfortable that it is perfect to cook them on a grill-evidence griddle.","directions":"","url":"https://recipe.bluelayer.org/recipe/813/mahimahi-burgers-with-miso-mayo"},{"id":"810","title":"Chocolate Chip Zucchini Bread","ingredients":"Cooking spray
1 cup
all cause flour (I employed unbleached)
1 cup white complete wheat flour (month-to-month entire wheat flour would operate)
1/2 cup brown sugar (not packed)
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 cup chocolate chips
1 heavy egg, crushed
2 tbsp melted butter
1 cup
apple sauce
1-1/2 cups shredded zucchini (not packed)","directions":"Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray. Mix flour, sugar, baking soda, and salt in a heavy bowl. Mixture properly. Add chocolate chips and carefully mix to mix. In a medium bowl, add egg, vanilla, melted butter, apple sauce and zucchini. add to the flour mix and stir till accurately put together. Pour batter into the written 9×5-inch loaf pan. Bake 45-55 minutes, or until a toothpick inserted in the heart will come out fresh. Amazing for around 10 minutes. Remove loaf versus pan and allow for it amazing prior to cutting.","url":"https://recipe.bluelayer.org/recipe/810/chocolate-chip-zucchini-bread"},{"id":"809","title":"Pumpkin Hazelnut White Chocolate Biscotti","ingredients":"2 cups
all reason flour (+ even more for dusting)
2
1/2 tsp pumpkin pie spice
1-1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg Pinch of salt
2
1/4 oz (1/2 cup) beaten hazelnuts
1/2 cup white chocolate chips
2 tbsp unsalted butter, softened
3/4 cup superfine sugar (you can put sugar in foodstuff processor)
2 tbsp
all-natural canned pumpkin
2 superior eggs
1 tsp vanilla extract","directions":"Preheat oven to 375°. Line a baking sheet with a silpat or parchment paper. In a medium bowl, mix flour, baking powder, cinnamon, nutmeg and salt. add hazelnuts, white chocolate chips and combine. In a stand mixer, mix butter and sugar on medium pace for 1-1/2 minutes. add pumpkin, vanilla and eggs, one at a year. add the dry ingredients and blend on small tempo until accurately put together to deliver a dough. Remove the dough (if much too sticky sprinkle flour over it and on effort and hard work look). Divide into 2 sections and style into extensive flat logs about 12 inches long x 2 inches broad. Space on the included baking sheets and bake 22-25 minutes. At the time great more than enough to manage, carefully slash the loaves on the perspective into 1/2 inch slices (a serrated bread knife performs excellent). Return to the baking sheet fitting as a great number of as you can on the baking sheet, you might want to do this in batches. Bake the biscotti for yet another 3-4 minutes on each individual aspect, much less if you which includes it softer. Would make 28-30.","url":"https://recipe.bluelayer.org/recipe/809/pumpkin-hazelnut-white-chocolate-biscotti"},{"id":"802","title":"Eggs Pizzaiola","ingredients":"1
1/2 tsp olive oil
4 cloves garlic, chopped
1/4 tsp kosher salt
1/4 tsp crushed pink pepper Rinse black pepper, to taste
1 tbsp chopped fresh new parsley
1/4 cup small sodium chicken or vegetable broth
2 cups beaten tomatoes, I made use of Tutorrosso
4 basil leaves, torn
6 large eggs
4 tbsp shredded Parmigiano Reggiano
2 tbsp grated Pecorino Romano","directions":"In a hefty nonstick skillet, heat 1 teaspoon of oil previously mentioned medium heat and saute the garlic right up until golden, about 1 moment. add the salt, black pepper, crimson pepper flakes, and parsley and stir. Add the tomatoes, chicken broth and carry to a boil. Avoid heat, add the basil and simmer 5 minutes. Carefully shed in the eggs holding the yolks in tact, top with 2 tbsp of the Parmigiano Reggiano and 1 tbsp of the Pecorino Romano. Add and simmer on medium-small 10 to 15 minutes, or until the eggs whites are cooked for the duration of and no for a longer period runny. Entire with the remainder of the cheese and drizzle with olive oil. serve with crusty bread.","url":"https://recipe.bluelayer.org/recipe/802/eggs-pizzaiola"},{"id":"781","title":"PARMESAN BURGERS WITH BALSAMIC KETCHUP","ingredients":"PATTIES 1½ fat ground chuck (80% lean) 2 tablespoons balsamic vinegar 2 teaspoons minced fresh rosemary leaves 3 minor garlic cloves, minced Kosher salt Freshly ground black pepper KETCHUP ¼ cup ketchup 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1½ teaspoons mayonnaise 1 ounce Parmigiano-Reggiano® cheese, at house temperature, shaved into sections with a vegetable peeler, separated 4 slices rustic Italian bread, each relating to ⅓ inch thick Further-virgin olive oil 1. Blend the patty ingredients, which includes ½ teaspoon salt and ¼ teaspoon pepper, and then carefully kind 4 patties of equivalent measurement, each and every above 1 inch thick. With your thumb or the again of a spoon, deliver a shallow indentation more than 1 inch broad in the heart of the patties to avert them versus forming a dome as they cook. Refrigerate the patties until geared up to grill. 2. Plan the grill for guide and oblique cooking in excess of medium-high heat (400° to 500°F). 3. Whisk the ketchup ingredients. 4. Evenly year the patties on both equally aspects with salt and pepper, and then grill about guide medium-high heat, with the lid shut, until cooked to medium doneness (160°F), 9 to 11 minutes, turning at the time. Remove to the grill, automatically final the patties with 50 percent of the cheese, and allow unwind for 2 to 3 minutes. 5. Brush the bread on the two aspects with oil, and then grill previously mentioned oblique medium-high heat for 30 seconds. Convert the bread around and top with the getting cheese. Cook until the cheese softens, 1 to 2 minutes. serve just about every cheese-crowned patty atop a cheese-crowned piece of bread with the balsamic ketchup on the facet.","directions":"","url":"https://recipe.bluelayer.org/recipe/781/parmesan-burgers-with-balsamic-ketchup"},{"id":"778","title":"Thin Meatloaf Cupcakes with Mashed Potato Frosting","ingredients":"For the Meatloaf Cupcakes:
1.3 lb
93% lean ground turkey
1 cup grated zucchini,
all humidity squeezed dry with paper towel
2 tbsp onion, minced
1/2 cup knowledgeable breadcrumbs
1/4 cup ketchup
1 egg
1 tsp kosher salt For the Slender Mashed Potato “Frosting”:
1 lb (over
2 medium) Yukon gold potatoes, peeled
and cubed
2 high garlic cloves, peeled
and halved
2 tbsp bodyweight no cost sour cream
2 tbsp weight
absolutely free chicken broth
1 tbsp skim milk
1/2 tbsp gentle butter Kosher salt to taste Dash of fresh new ground pepper
2 tbsp fresh new thyme","directions":"Put the potatoes and garlic in a large pot with salt and ample water to add; carry to a boil. Deal with and reduce heat; simmer for 20 minutes or till potatoes are gentle. Drain and return potatoes and garlic to pan. add sour cream and remaining ingredients. Taking a masher or blender, mash right up until smooth. Time with salt and pepper to taste. In the meantime, preheat the oven to 350°. Line a muffin tin with foil liners. In a large bowl, add the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt. Point meatloaf mix into muffin tins filling them to the final, developing positive they are flat at the final. Bake acquired for 18-20 minutes or until cooked all through. Remove to tins and Area on to a baking dish. Pipe the “frosting” on to the meatloaf cupcakes and serve. Tends to make 12.","url":"https://recipe.bluelayer.org/recipe/778/thin-meatloaf-cupcakes-with-mashed-potato-frosting"},{"id":"743","title":"Flounder Piccata","ingredients":"4 flounder filets (17 oz over-all) Freshly ground black pepper
2 heavy egg whites
2/3 cup knowledgeable bread crumbs Olive oil spray (over
1 tbsp importance)
1 tbsp gentle butter Juice of
1 lemon, lemon halves reserved
1/4 cup dry white Wine
1/2 cup weight totally free chicken broth
1 tbsp capers, worn out Sliced lemon, for serving
2 tbsp chopped new parsley, for serving","directions":"Year fish with salt and pepper. heat oven to 200°. In a shallow bowl, combat the egg whites. Location the bread crumbs in an additional dish. Dip each and every fish filet in the egg whites, then bread crumbs. Heat a heavy saute pan in excess of medium to medium-small warm. Spray a generous selection of olive oil spray on one facet of the fish, and lay it in the pan, oil aspect down. Spray the other facet of the fish generously to coat and cook for 4 to 5 minutes on just about every aspect, until fish is opaque and cooked all through. Mounted apart on a platter in a hot oven till you create the sauce. Over medium warm in the similar pan, soften butter, add the lemon juice, Wine, chicken broth and the reserved lemon halves, salt, and pepper and bring to a boil. Boil over high heat right up until the liquid is low to 50 percent, over 3 – 4 minutes. Discard the lemon halves, add the capers and spoon the sauce about the fish; Room a lower of lemon on each and every filet and top with fresh new parsley.","url":"https://recipe.bluelayer.org/recipe/743/flounder-piccata"},{"id":"739","title":"Light-weight and Very simple Cauliflower Gratin","ingredients":"Light
and Very simple Cauliflower Gratin
1 medium intellect cauliflower, slice into minor florets (about
5 cups)
1/4 cup fifty percent
and fifty percent product
1/4 tsp kosher salt New cracked black pepper, to taste Pinch nutmeg
2 oz shredded gentle Havarti
1 tbsp bread crumbs Baking spray","directions":"Preheat oven to 350°F. Vacation put cauliflower florets in a 9 x 9 baking dish. Whisk 50 percent & fifty percent, salt, black pepper and nutmeg then pour about the cauliflower. Cover with aluminum foil and bake until soft, in excess of 40 minutes. Remove foil, sprinkle with shredded Havarti cheese and breadcrumbs; evenly spray with oil and bake 3 to 5 even further minutes. If you need it a very little browned on best you may possibly point it down below the broiler for a second rather.","url":"https://recipe.bluelayer.org/recipe/739/light-weight-and-very-simple-cauliflower-gratin"},{"id":"737","title":"Pickle-Brined Baked Fowl Tenders","ingredients":"12 (1 1/4 pounds) chicken tenders or skinless breasts slash into strips 1- 1/4 cup pickle juice (ample to add the chicken) 1/2 teaspoon kosher salt and black pepper, to taste 1 huge egg, crushed 1 huge egg white 1/2 cup knowledgeable breadcrumbs 1/2 cup experienced panko Cooking spray","directions":"","url":"https://recipe.bluelayer.org/recipe/737/pickle-brined-baked-fowl-tenders"},{"id":"725","title":"Darkish Chocolate Bite Bread Pudding","ingredients":"1-3/4 cups (1.25 oz) challah bread, slash into
1/2 inch cubes (no crust)
2/3 cup
1% lower-pounds milk
2 tbsp sugar
1
1/2 tbsp unsweetened cocoa
1/2 tsp vanilla extract
1 large egg, flippantly crushed Cooking spray
1 oz dim chocolate, coarsely chopped (Green & Black’s
70% darkish)
2 tbsp fat-free of charge whipped topping (optional)","directions":"Preheat oven to 350°. Organize bread cubes in a one layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread against oven; reduce oven temperature to 325°. Mix milk and following 5 ingredients (milk all through egg) in a medium bowl, stirring very well with a whisk. add bread, tossing carefully to coat. Address and chill 30 minutes or up to 4 several hours. Divide 50% of bread mix frivolously involving 2 (6-ounce) ramekins included with cooking spray; sprinkle frivolously with 50 percent of chocolate. Divide remaining bread blend in between ramekins; top with remaining chocolate. Point ramekins in an 8-inch sq. baking pan; add 1 inch of very hot water to pan. Bake at 325° for 35 minutes or until fastened. serve very hot with 1 tablespoon whipped topping.","url":"https://recipe.bluelayer.org/recipe/725/darkish-chocolate-bite-bread-pudding"},{"id":"724","title":"Bird Panini with Arugula, Provolone and Chipotle Mayonnaise","ingredients":"Chicken Panini with
Arugula, Provolone
and Chipotle Mayonnaise
1 tbsp Hellman’s light mayonnaise
1 tsp chipotle in
adobo sauce (or to taste)
3 oz ciabatta, sliced open
1.75 oz (1 slim) grilled chicken cutlet
1 minimize Sargento small excess weight provolone
0.5 oz (over
1/2 cup) kid
arugula Wise Balance cooking spray","directions":"Add mayonnaise and chipotle pepper sauce in a little bowl. You can employ any warm sauce, sriracha or chipotle tabasco would moreover exertion; time to your flavor. Spread the spicy mayonnaise in the ciabatta. Lay the provolone cheese, grilled chicken and arugula in the bread; stop and frivolously spray the top with cooking spray. Space on a panini thrust and finish until the cheese melts and the bread is toasted. Slash in 50 percent and try to eat automatically.","url":"https://recipe.bluelayer.org/recipe/724/bird-panini-with-arugula-provolone-and-chipotle-mayonnaise"},{"id":"715","title":"Do-it-yourself Croutons","ingredients":"Olive oil spray (I utilized my mister)
6 slices
100% complete grain bread (I utilised Pepperidge Farm
15 grain)*
1 tsp garlic powder Sea salt, to taste
3-4 tsp dried Italian seasoning (or dried parsley)
1/4 cup shredded Parmesan cheese New black pepper, to taste","directions":"Preheat previously mentioned to 300°F. Spray a cookie sheet with cooking spray. Remove the crust and reduce the bread into tiny cubes. Blend the garlic powder, salt and Italian seasoning in a medium bowl. Spread the bread cubes on published cookie sheet in a one layer. Spray the top with a lot more oil to coat and final with 50% of the seasoning and 50 percent of the shredded cheese; year with black pepper then bake for 14 minutes or until dry, crispy, and golden brown. Transform the croutons about, spray a small much more oil and sprinkle with remaining seasoning, black pepper and shredded cheese; bake for an more 15 minutes till accomplished. Shop croutons within air-restricted container or ziplock bag. Makes 4 cups. Delight in! *This really should be more than 5 1/2 oz the moment the crust is eliminated, just before baking. This was measured as these types of.","url":"https://recipe.bluelayer.org/recipe/715/do-it-yourself-croutons"},{"id":"704","title":"Leftover Parmesan Mashed Potato Patties","ingredients":"2 large egg whites or
1/4 cup egg beaters
1/3 cup parmesan cheese, grated
1/3 cup Italian expert breadcrumbs Cooking spray (I utilised Clever Balance)","directions":"Preheat the oven to 425°. Spray a baking sheet with cooking spray. Fill a small bowl with egg whites, whisking very well. Fill a further bowl with the breadcrumbs and parmesan cheese, mix to mix. Working with a 1/3 cup measuring cup, sort potatoes into 8 patties. Brush patties with egg whites (or you can employ the service of your arms to spread egg on), then dip into breadcrumb mix. Destination patties on to the baking sheet and spray the top with much more cooking spray. Bake for 15 minutes, or until the backside gets golden brown; turn and cook an much more 10-12 minutes, until golden on either aspects. Tends to make 8 patties.","url":"https://recipe.bluelayer.org/recipe/704/leftover-parmesan-mashed-potato-patties"},{"id":"686","title":"Chocolate Zucchini Bread","ingredients":"1 cup
all-explanation flour
1 cup entire-wheat flour
1/4 cup unsweetened cocoa, if possible Dutch-treatment
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 huge eggs, evenly crushed
1 cup sugar
3/4 cup unsweetened
applesauce
1/4 cup canola oil
1 tsp vanilla extract
1 oz unsweetened chocolate, melted
1/2 cup chopped walnuts (1
3/4 ounces)
2 cups grated zucchini (1 medium) Baking spray","directions":"Preheat oven to 325°F. Spray 2 8 1/2-by way of-4 1/2-inch loaf pans with cooking spray. Whisk all-motive flour, complete-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl. Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in yet another hefty bowl until combined. add the dry ingredients and stir with a rubber spatula until precisely mixed. Fold inside zucchini and walnuts. Pour the batter into the composed pans. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the heart will come out fresh new. Allow for amazing for 10 minutes. Invert on to rack and interesting comprehensively.","url":"https://recipe.bluelayer.org/recipe/686/chocolate-zucchini-bread"},{"id":"668","title":"Bird Rollatini with Spinach alla Parmigiana","ingredients":"Chicken Rollatini with Spinach
alla Parmigiana
8 skinny chicken cutlets,
3 oz each
and every
1/2 cup full wheat Italian professional breadcrumbs
1/4 cup grated parmesan cheese, separated
6 tablespoons egg whites or egg beaters
5 oz frozen spinach, squeezed dry of
any liquid
6 tbsp component skim ricotta cheese
6 oz chapter skim mozzarella (I
applied Polly-O) Salt
and pepper to taste","directions":"Rinse and dry cutlets, period with salt and pepper. Preheat oven to 450°. Frivolously spray a baking dish with non-adhere spray. Blend breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in a further. Shred or finely chop 1.5 oz of mozzarella cheese and add with being grated cheese, spinach (deliver confident you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese. Lay chicken cutlets down on a operating show up and spread 2 tbsp of spinach-cheese mix on every cutlet. Loosely roll each one and retain seam aspect down. Bake 25 minutes. Remove to oven, top with sauce then cheese. Bake right up until cheese is melted and effervescent, regarding 3 even more minutes. serve with much more sauce on the aspect and grated cheese.","url":"https://recipe.bluelayer.org/recipe/668/bird-rollatini-with-spinach-alla-parmigiana"},{"id":"654","title":"CROQUE-MONSIEUR BEEF BURGERS","ingredients":"PATTIES 1½ fat ground chuck (80% lean) 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce ¾ teaspoon kosher salt 3 tablespoons unsalted butter, softened 8 slices sourdough or French bread 6 ounces Gruyère cheese, grated ¼ teaspoon ground nutmeg 8 slender slices deli ham Dijon mustard Cornichons (optional) 1. Blend the patty ingredients, and then carefully style 4 patties of equivalent sizing, each regarding ¾ inch thick. With your thumb or the back again of a spoon, create a shallow indentation more than 1 inch vast in the heart of the patties to stay away from them to forming a dome as they cook. Refrigerate the patties until prepared to grill. 2. Plan the grill for guide cooking around medium-high heat (400° to 500°F) and preheat a grill-evidence griddle. 3. Butter the two aspects of just about every bread lower. Combine the cheese with the nutmeg. 4. Grill the patties on the cooking grates over guide medium-high heat, with the lid shut, until cooked to medium doneness (160°F), 8 to 10 minutes, turning at the time. The moment you change the patties, point 2 ham slices on each individual patty to scorching. At the exact season, cook the bread on the griddle for 2 minutes, change, ultimate both equally with the cheese, and cook for 2 minutes added. 5. Location one cut of bread on every serving plate, cheese aspect up, and then add a patty. top with a further slash of bread, cheese aspect down. serve quickly with mustard and cornichons, if desired.","directions":"","url":"https://recipe.bluelayer.org/recipe/654/croque-monsieur-beef-burgers"},{"id":"648","title":"BAGUETTE BEEF BURGERS WITH BRIE","ingredients":"PATTIES 1½ weight ground chuck (80% lean) 1½ tablespoons minced fresh new Italian parsley leaves 2 garlic cloves, minced or driven throughout a thrust 1 teaspoon dried thyme Kosher salt Freshly ground black pepper 4 ounces Brie cheese, rind eradicated, chilled, and lower into 4 chunks 4 slices French baguette, just about every above ½ inch thick, slice on a sharp diagonal 2 teaspoons unsalted butter, softened 4 teaspoons complete-grain mustard 1 low thoughts frisée, light inside middle simply just 1. Blend the patty ingredients, together with ½ teaspoon salt and ¼ teaspoon pepper, and then divide into 4 equivalent-sized balls (use’t smaller the meat also significantly). With your forefinger, create a dimple in the centre of every ball of meat and add a piece of cheese. Finish the meat more than the cheese. Carefully push the meat into oblong patties of equivalent measurement (to match the sizing of the bread slices), each individual in excess of ¾ inch thick. Refrigerate the patties until prepared to grill. 2. Plan the grill for lead cooking over medium-large heat (400° to 500°F). 3. Frivolously period the patties on each aspects with salt and pepper, and then grill about lead medium-large warm, with the lid shut, until cooked to medium doneness (160°F), 8 to 10 minutes, turning at the time. Throughout the remaining second of grilling year, toast the baguette slices previously mentioned lead warm, turning as soon as. 4. Spread the butter on the baguette slices and best each and every with mustard, a patty, and frisée. serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/648/baguette-beef-burgers-with-brie"},{"id":"638","title":"Chook Divan, Lightened Up","ingredients":"1-1/2 kilos broccoli (3 hefty heads) chopped 24 oz boneless skinless chicken breasts (or 18 oz cooked) Salt and fresh ground pepper 1 tbsp butter 2 tsp far more virgin olive oil 2 cloves garlic, crushed 2 tbsp shallots, minced (onions would function also) 4 tbsp flour 1 cup fat absolutely free chicken broth 1 cup excess weight cost-free milk 2 oz dry sherry (white Wine would effort) 6 oz shredded decreased-fat swiss 1/4 cup grated parmesan cheese 1/4 cup skilled full wheat breadcrumbs Cooking spray Deliver a large pot of water to a boil. add the broccoli and blanch 3 minutes. Rinse with chilly water to finish the cooking. Drain properly and Set aside. Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray. Period the chicken with salt and pepper. Having a grill pan or Forman grill, saute chicken on medium-reduced warm on both equally aspects till browned, and simply just around cooked during, above 5 minutes on each and every facet. Remove to warm and move chicken to a chopping board. After cooled, cut chicken into chunk sized sections. Heat a medium skillet on medium warm. add the butter and oil right up until melted and then add garlic and shallots. Sprinkle the flour and whisk until smooth. Stir in broth, milk and sherry and carry to a boil. Remove against heat and stir within 50% of the swiss cheese. Time to taste with salt and pepper. Organize the broccoli in a casserole dish and pour 50% of the sauce over the broccoli. Prepare the chicken on best and protect with remaining sauce. Sprinkle the getting swiss cheese, grated parmesan and top with breadcrumbs. Spray a small oil on best. Bake 30 minutes, serve scorching.","directions":"","url":"https://recipe.bluelayer.org/recipe/638/chook-divan-lightened-up"},{"id":"630","title":"Very low Weight Baked Onion Rings","ingredients":"Small Weight Baked Onion Rings
1 medium onion, sliced into
1/4 inch rings
2
1/4 cups small bodyweight buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian knowledgeable entire wheat bread crumbs
1/4 cup crushed corn flake crumbs Salt to taste","directions":"Area slices of onion in a shallow dish. Pour the buttermilk over the top and allow them soak for regarding 1 – 2 several hours, refrigerated. Preheat oven to 450 levels. Line baking sheet with parchment paper or foil. Mix panko, bread crumbs and corn flakes and put 50 percent of the crumbs in a heavy dish, period with salt. E-book the unwind for Whilst the to start with batch is made use of up. This ought to aid prevent clumping and they must adhere much better to the onions. Dip each individual damp onion ring into the crumb mixture; coat perfectly. Location rings on to 2 cookie sheets. Flippantly spray with oil. Bake more than 12 minutes or until golden brown. serve mechanically.","url":"https://recipe.bluelayer.org/recipe/630/very-low-weight-baked-onion-rings"},{"id":"623","title":"Rooster Piccata","ingredients":"2 (16 oz
amount of money) skinless chicken breasts,
all weight trimmed Freshly ground black pepper
2 heavy egg whites
2/3 cup professional entire wheat dry bread crumbs Olive oil spray (more than
1 tbsp importance)
1 tbsp whipped butter Juice of
1 lemon, lemon halves reserved
1/4 cup dry white Wine
1/2 cup lower sodium chicken broth
1 tbsp capers Sliced lemon, for serving Chopped fresh new parsley leaves, for serving","directions":"Slash chicken into 4 cutlets, then Space cutlets in between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle possibly facets with salt and pepper. In a shallow plate, battle the egg whites and 1 teaspoon of water with each other. Desired destination the bread crumbs in a different plate. Dip each individual Chicken breast very first in the egg, then bread crumbs. Warm a higher saute pan around medium to medium-reduced warm. Spray a generous total of olive oil spray on one aspect of the chicken, and lay it in the pan, oil aspect down. Spray the top of the chicken generously to coat and cook for 2-3 minutes on every aspect, until cooked during. Set aside right up until you deliver the sauce. For the sauce, fresh new the saute pan. over medium warm, soften butter, add the lemon juice, Wine, Chicken broth and the reserved lemon halves, salt, and pepper. Boil above higher heat until decreased in fifty percent, around 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on just about every plate. Spoon on the sauce and serve with a reduce of lemon and a sprinkling of fresh new parsley.","url":"https://recipe.bluelayer.org/recipe/623/rooster-piccata"},{"id":"616","title":"Pasta with Cauliflower","ingredients":"12 oz spaghetti (Ronzoni Sensible Flavor or complete wheat) 1 heavy brain cauliflower, about chopped (about 3 cups) 3 1/2 tsp more virgin olive oil 1/3 cup Italian experienced bread crumbs (I utilised entire wheat) 5 anchovies 1 medium onion, chopped 6 tbsp Pecorino Romano cheese 1/2 cup chopped parsley Boil pasta in salted water in accordance to instructions for al dente. Drain pasta, booking 1 cup water. In the meantime, steam cauliflower (or boil) until soft. Mounted apart. Add 1/2 teaspoon of oil to a small frying pan and toast breadcrumbs, very careful not to burn off. Established apart. In a high frying pan sauté anchovies inside remaining tablespoon of olive oil until they commence to dissolve. add onions and cook on medium warm until golden. add steamed cauliflower and mix very well. Throw pasta with parsley, cheese, cauliflower, 1/2 cup of reserved pasta water, (further more if demanded) and year with salt and pepper to taste. Divide frivolously involving 6 plates. top with toasted bread crumbs and serve. Take pleasure in!!","directions":"","url":"https://recipe.bluelayer.org/recipe/616/pasta-with-cauliflower"},{"id":"615","title":"Pan con Tomate (Spanish Tomato Bread)","ingredients":"16 oz rustic loaf or French baguette, sliced
1/4 inch thick
2-3 garlic cloves, peeled
and remaining entire
3 ripe medium tomatoes, slash in fifty percent Kosher salt to taste Recently cracked black pepper
4 tsp
added virgin olive oil","directions":"Preheat the oven to 375°. Level bread on a baking sheet and level in the oven to flippantly toast for about 5 minutes, or until a bit crisp on ultimate and hardly golden; remove in opposition to the oven. Despite the fact that continue to warm, flippantly rub the garlic cloves about the look. Then rub the tomato halves over the tops of the toasted bread. Sprinkle with salt and pepper and drizzle with excess virgin olive oil; serve automatically despite the fact that nevertheless scorching.","url":"https://recipe.bluelayer.org/recipe/615/pan-con-tomate-spanish-tomato-bread"},{"id":"609","title":"Chocolate Chocolate Chip Biscotti","ingredients":"1-2/3 cup all cause flour 1/2 cup very good top quality unsweetened cocoa powder (obtained mine at Investor Joe’s) 1-1/2 tsp baking powder Pinch of salt 3/4 cup superfine sugar (you can put sugar in foodstuff processor) 3/4 cup darkish chocolate chips 2 higher eggs 1 higher egg white Preheat oven to 375°. Line 2 baking sheet with parchment paper. Mix flour, cocoa powder, baking powder, salt and sugar in a huge bowl. add chocolate chips and mixture. Little by little add eggs and egg whites to the mix and add to create a dough. (If dough is far too dry add one much more egg white) Divide the dough into 2 or 3 loafs. Stage on the included baking sheets and bake 20 minutes. (If the dough is much too sticky to kind with your palms, you can Use a picket spatula to move it on to the baking sheets) After amazing plenty of to manage, carefully slice the loaves on the attitude into 1/2 inch slices (a serrated bread knife is effective superior for this). Return to the baking sheets fitting as plenty of as you can. You could possibly want to do this within batches. Bake the biscotti for an additional 3-4 minutes on every facet. (considerably less period for if you which includes it softer) Makes in the vicinity of 24 Visual appeal out for tomorrow’s Chocolate Pistachio Biscotti Recipe (with butter)!","directions":"","url":"https://recipe.bluelayer.org/recipe/609/chocolate-chocolate-chip-biscotti"},{"id":"576","title":"Chook Rollatini Filled with Zucchini and Mozzarella","ingredients":"1 tsp olive oil 4 cloves garlic, chopped 1 1/2 cups (1 medium) zucchini, shredded 1/4 cup + 2 tbsp Romano cheese (or parmesan) 3 oz aspect skim shredded mozzarella Salt and pepper to taste 8 skinny chicken cutlets, 3 oz every 1/2 cup Italian expert breadcrumbs 1 lemon, juice of 1 tbsp olive oil Salt and fresh new pepper Olive oil non-adhere spray","directions":"","url":"https://recipe.bluelayer.org/recipe/576/chook-rollatini-filled-with-zucchini-and-mozzarella"},{"id":"575","title":"Crispy Togarashi Chook with Sesame Cucumber Relis","ingredients":"2 tablespoons (unseasoned) rice vinegar 1 teaspoon sugar 1 teaspoon toasted sesame oil ½ teaspoon grated ginger 1 garlic clove, grated or finely minced ¼ teaspoon kosher salt 1 heavy English cucumber, seeded and diced 3 tablespoons minced red onion 1 tablespoon toasted sesame seeds 1 pound (2) boneless, skinless chicken breast, slash lengthwise, into slim cutlets 2 tablespoons all-rationale flour 1 large egg, evenly crushed 1 cup entire wheat panko breadcrumbs 1 teaspoon Shichimi Togarashi (Eastern 7 Spice Combine) 1/2 teaspoon kosher salt, separated Freshly ground black pepper, to taste 1 tablespoon toasted sesame seeds Olive oil spray 4 teaspoons small sodium soy sauce","directions":"","url":"https://recipe.bluelayer.org/recipe/575/crispy-togarashi-chook-with-sesame-cucumber-relis"},{"id":"569","title":"Slender Baked Mozzarella Sticks","ingredients":"12 sticks chapter-skim, small sodium mozzarella string cheese (Sargento)
1 heavy egg, crushed
2 tbsp flour
5 tbsp Italian skilled breadcrumbs
5 tbsp panko crumbs
2 tsp parmesan cheese
1 tbsp dried parsley Olive oil cooking spray (I utilised my misto)","directions":"Reduce cheese in 50 percent to Deliver you 24 ingredients. Level cheese in the freezer until cheese is frozen. In small bowl, whisk the egg. Issue the flour on a further lower dish. Within independent bowl, blend bread crumbs, panko, parmesan cheese and dried parsley. Dip the frozen sticks inside flour, shaking off further, then into the egg, then coat with the crumbs. Repeat this treatment with the remaining cheese inserting them on a tray with wax paper. Point cheese back again into the freezer at bare minimum 1 hour right up until organized to bake (this is a Really should or they will soften ahead of the crumbs attain golden). Every time well prepared to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and frivolously spray with oil. Vacation put frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a tiny additional oil and bake in the backside 3rd of your oven till crisp, more than 4 to 5 minutes. Transform and bake an extra 4 – 5 minutes observing them heavily as a result they don’t soften. Makes 24 areas. Pin It To Preserve For Later on! * There will be added crumbs and flour at the time breading, I’ve deducted them in opposition to the dietary data.","url":"https://recipe.bluelayer.org/recipe/569/slender-baked-mozzarella-sticks"},{"id":"562","title":"7 Rules To Receive Rid Of A Wine Hangover","ingredients":"How around teaming up your most loved evening meal with the great of wine this weekend? It appears a superior strategy still have on you feel you could possibly overindulge? Perfectly, you may perhaps not brain this yet what about the hangover you add to encounter, the other early morning. How about expending you finish Sunday afternoon sitting down in the toilet, with one hand on your brow and the other on your abdomen? Overwhelming isnt it? Hey, preserve on! I am not making an attempt to scare the existence out of you. I am just displaying you the accurate imagine of a hangover that you may well will need to encounter the soon after working day right after you consist of overindulged in your most loved wine. This seems Quite poor nonetheless dress in strain, there are a lot of guidelines you can stick to inside invest in to order rid of a wine hangover. All you require to do is to adhere to the directions offered underneath: A) Water, water and water: Water is the main to take above the wine hangover. Consume a great deal of water. Alcoholic beverages incorporates a inclination to dehydrate your physique. This is the key cause that top men and women close up taking a large amount of liquids in the style of undeniable water, lemon water, espresso and black tea devoid of ingesting pee for a one season. If you need to dwell absent against the temptation of overindulging inside wine, the least difficult route is to consist of a glass of water for each glass of wine you demand to add. Wine is a Good useful resource of water, however the existence of water tends to deliver damaging penalties on the physique. For that reason, it is crucial to continue to keep hydrating your human body with water. B) Binge within: Seems perfect! Believe that me, it definitely will work. Consume your beloved evening meal or some treats an hour ahead of a consume. This will conserve you to remaining provided into overindulge and the hangover. The evening meal or snack need to add bread or pasta. C) No prescription prescription drugs: As a result you have to have to help you save money! Its a favourable principle yet you ought to not conserve money by blending your glass of wine with prescription medication for a lot more repercussions. This will just harm your physique. Consume fewer if you seriously require to conserve money. D) Milk: Consume a glass of milk previous to having wine. This will offer you a basic safety coat to your belly and assists you soak up the liquor in the wine. E) No salt: Salt will show unsafe as it tends to improve the course of action of dehydration. You really should dwell absent against salt once feeding on margarita... F) An aspirin: An aspirin will support you to remove hassle. Prevent having ibuprofen or paracetamol. People medications ordinarily comprise destructive implications on the overall body specifically following the use of wine. G) Prevent darkish beverages: The primary hangover you expertise could possibly be because of to combining crimson wine with whiskey. You need to combine whiskey with soda or water. Prevent blending it with cola and tonic. Hangover is owing to over indulgence in wine. Try out to live absent against it. Abide by the guidance talked about in excess of you would seem to be improved when a wine bash with your close friends.","directions":"","url":"https://recipe.bluelayer.org/recipe/562/7-rules-to-receive-rid-of-a-wine-hangover"},{"id":"549","title":"Spinach and Feta Loaded Chook Breasts","ingredients":"Cooking spray or oil mister
1 tsp olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 cup chopped scallions
10 oz package deal frozen chopped spinach, thawed
and juice squeezed out
1/4 cup chopped parsley
1 tbsp clean dill
1/2 cup (2.5 oz) crumbled Feta cheese
1/3 cup excess weight cost-free ricotta
1/4 tsp kosher salt
and pepper,
as well
as
added to taste
8 skinny skinless chicken breast cutlets (1.5 pounds sum)
1 large egg
1 tbsp water
1/2 cup entire wheat expert breadcrumbs","directions":"Preheat oven to 350°F. Spray a heavy baking sheet with spray. Heat the oil a medium sauté pan. add onions, garlic and scallions and Sauté about 1 second. add spinach, parsley, dill, 1/4 tsp kosher salt and Pepper and cook an additional moment or right up until heated in the course of. Remove against warm And add in the feta and ricotta cheese. Year chicken evenly with further kosher salt and pepper to taste. Point Regarding 1/4 cup of spinach blend in the centre of the Chicken and roll, Then lay the chicken seam aspect down on a platter or piece of wax paper. Repeat with the getting chicken. Whisk the egg and water with each other in a tiny bowl with a pinch of salt. Desired destination the breadcrumbs in one more bowl. Dip the chicken rolls into the egg clean, then into the breadcrumbs and Vacation put seam aspect down on the baking sheet. Repeat with the remainder then Frivolously spray to top of the chicken with cooking spray. Bake around 25 Minutes or until cooked during.","url":"https://recipe.bluelayer.org/recipe/549/spinach-and-feta-loaded-chook-breasts"},{"id":"536","title":"SPICY Rooster SLIDERS WITH BLUE CHEESE DRESSING","ingredients":"DRESSING
2 ounces blue cheese, crumbled ¼ cup sour cream ¼ cup mayonnaise
2 teaspoons white Wine vinegar ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper ½ cup finely chopped celery PATTIES
1½ bodyweight ground chicken thigh or put together thigh
and breast meat ½ cup dried bread crumbs
1–2 tablespoons very hot pepper sauce
1 teaspoon published chili powder ¾ teaspoon smoked paprika ¼ teaspoon ground cayenne pepper ½ teaspoon kosher salt
2 tablespoons unsalted butter, melted
8 slider buns, crack
1. Mix
all the dressing ingredients until for the celery,
and mash perfectly with
a fork. Stir in the celery.
2. Mix the patty ingredients,
and then carefully kind
8 patties of equivalent measurement, every over ½ inch thick (approximately the dimensions of the buns). Refrigerate the patties until prepared to grill.
3. Plan the grill for lead cooking over medium warm (350° to
450°F).
4. Brush the patties on each
aspects with the butter,
and then grill
about lead medium warm, with the lid shut, until entirely cooked (165°F),
8 to
10 minutes, turning
as soon
as. For the duration of the remaining
30 seconds to
1 moment of grilling season, toast the buns, slash
aspect down, in excess of lead heat.
5. Develop each individual slider on
a bun with
a patty
and blue cheese dressing. serve incredibly hot. Serving","directions":"Regular Creamy Slaw.","url":"https://recipe.bluelayer.org/recipe/536/spicy-rooster-sliders-with-blue-cheese-dressing"},{"id":"522","title":"SALMON BURGERS WITH LEMON SALSA VERDE","ingredients":"PATTIES 1¼ fat skinless salmon fillets, pin bones eradicated, lower into 1-inch sections ½ cup panko bread crumbs ¼ cup mayonnaise 3 tablespoons finely chopped shallot 2 tablespoons finely chopped fresh basil leaves Kosher salt Freshly ground black pepper SALSA ¼ cup a lot more-virgin olive oil ¼ cup finely chopped new basil leaves 1½ tablespoons capers, worn out and finely chopped Finely grated zest of 1 lemon 1 tablespoon fresh lemon juice Far more-virgin olive oil 4 hamburger buns, crack 4 leaves lettuce 8 slices ripe plum tomato 1. in a foodstuff processor equipped with a steel blade, pulse the salmon ingredients 8 to 10 occasions until coarsely chopped nonetheless not pasty; move to a bowl. add the remaining patty ingredients to the bowl, such as ½ teaspoon salt and ¼ teaspoon pepper, and stir carefully to add. Kind 4 patties of equivalent dimension, each relating to ¾ inch thick. Protect and refrigerate for 1 hour. 2. Blend the salsa ingredients and time with salt and pepper. Fixed apart at house temperature. 3. Plan the grill for lead cooking more than medium heat (350° to 450°F). 4. Brush the patties on possibly facets with oil, and then grill in excess of guide medium warm, with the lid shut, right up until absolutely cooked nevertheless continue to juicy, 6 to 8 minutes, thoroughly turning the moment. Through the past 30 seconds to 1 moment of grilling period, toast the buns, slice aspect down, above guide warm. 5. Produce just about every burger on a bun with a lettuce leaf, 2 tomato slices, a patty, and lemon salsa verde. serve very hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/522/salmon-burgers-with-lemon-salsa-verde"},{"id":"496","title":"Zucchini Tots","ingredients":"Cooking spray 1 packed cup grated zucchini 1 large egg 1/4 medium onion, minced 1/4 cup grated lessened bodyweight sharp cheddar cheese 1/3 cup skilled breadcrumbs 1/4 tsp kosher salt and black pepper to taste","directions":"","url":"https://recipe.bluelayer.org/recipe/496/zucchini-tots"},{"id":"481","title":"BEEF AND VEAL PAPRIKASH BURGERS WITH ROASTED BELL PEPPERS","ingredients":"PATTIES 8 ounces ground chuck (80% lean) 8 ounces ground veal 1 tablespoon minced white onion 1 tablespoon minced new Italian parsley leaves ¾ teaspoon dried marjoram Kosher salt Freshly ground black pepper RELISH 2 tablespoons vegetable oil 2 superior white onions, each lower in 50% and thinly sliced 1 teaspoon paprika ½ teaspoon smoked paprika ½ teaspoon organic chile powder ¾ cup canned stewed tomatoes 1 tablespoon unsalted butter, softened 2 large green bell peppers, each and every lower into 8 wedges Vegetable oil 4 or 8 slices potato bread, just about every regarding ½ inch thick 2 tablespoons unsalted butter, softened ¼ cup sour cream 1. Mix the patty ingredients, which includes ½ teaspoon salt and ¼ teaspoon pepper, and then carefully kind 4 patties of equivalent dimension, each individual about ¾ inch thick. With your thumb or the back again of a spoon, deliver a shallow indentation above 1 inch huge in the middle of the patties to stay clear of them in opposition to forming a dome as they cook. Refrigerate the patties till prepared to grill. 2. in a superior skillet in excess of medium-reduced warm, heat the oil. add the onions and sauté till golden brown, 18 to 20 minutes, stirring normally. add the paprika, smoked paprika, chile powder, and ½ teaspoon salt and stir for 2 minutes. add the tomatoes and move forward cooking right up until the sauce is Really thick and deep pink, 3 to 5 minutes, stirring sometimes. Employ the service of the again of a wood spoon to crack up any huge ingredients of tomato. Remove against the heat and stir in 1 tablespoon butter. 3. Plan the grill for lead cooking in excess of medium-higher warm (400° to 500°F). 4. Evenly brush the bell pepper wedges with oil. Grill the bell peppers and patties in excess of lead medium-high heat, with the lid shut, right up until the bell peppers are charred and softened, 11 to 12 minutes, and the patties are cooked to medium doneness (160°F), 8 to 10 minutes, turning the moment. For the duration of the ultimate second of grilling period, toast the bread over guide warm, turning the moment. Remove in opposition to the grill and butter each lower. 5. Ultimate 4 bread slices each and every with a patty and relish. serve very hot with bell pepper wedges, sour cream, and yet another minimize of bread, if desired.","directions":"","url":"https://recipe.bluelayer.org/recipe/481/beef-and-veal-paprikash-burgers-with-roasted-bell-peppers"},{"id":"464","title":"3-PORK BURGERS Loaded WITH FETA","ingredients":"PATTIES 12 ounces lean ground pork 10 ounces sizzling or gentle Italian sausage (if procured in casings, remove casings) 2 ounces minced prosciutto 1 huge shallot, minced 2 teaspoons minced fresh new oregano leaves or ½ teaspoon dried oregano 4 garlic cloves, minced or driven all through a push ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 ounces chilly feta cheese, drained and slice into 4 squares 4 or 8 slices Italian or French bread, just about every about ½ inch thick Much more-virgin olive oil 1 garlic clove, reduce in 50% 1 cup tightly packed clean spinach leaves, separated 1. Blend the patty ingredients, and then carefully kind 8 patties of equivalent sizing, just about every about ½ inch thick. Location 4 of the patties on a effort and hard work seem. Lower every feta sq. in 50 percent horizontally, building 2 thinner blocks. Heart 2 blocks of the feta facet by means of aspect on the ultimate of each of the 4 patties. Heart the remaining 4 patties around the ultimate and drive down until each individual double patty is more than 1 inch thick. Pinch the edges collectively to seal in the cheese. Refrigerate the patties until prepared to grill. 2. Plan the grill for guide cooking about medium heat (350° to 450°F). 3. Brush the bread on the two aspects with oil. Grill the patties more than lead medium warm, with the lid shut, until cooked to medium doneness (160°F), 10 to 12 minutes, turning as soon as. For the duration of the previous second of grilling season, toast the bread in excess of guide heat, turning at the time. Remove the patties and bread to the grill and make it possible for the patties unwind for 2 to 3 minutes. Rub the bread with the minimize aspect of the garlic fifty percent. 4. Top 4 bread slices with 50 percent of the spinach, a patty, and the remaining spinach. serve scorching, open-confronted or with a moment piece of bread.","directions":"","url":"https://recipe.bluelayer.org/recipe/464/3-pork-burgers-loaded-with-feta"},{"id":"452","title":"Crack Pea Soup with Ham Hock","ingredients":"Split pea Soup with Ham Hock
16 oz bag of dried split peas
1 medium chopped onion
1 garlic clove or excess if you which includes further garlic, use
2-3 cloves of garlic
8 cups weight-cost-free chicken broth
2 tsp of olive oil
2 large carrots – chopped Salt
and pepper, to taste
1 ham hock","directions":"Rinse peas and drain them. in a pot, saute onions and garlic inside about 2 tsp of oil. Add peas, carrots, ham hock and your chicken stock, then deal with the pot and permit it appear to a boil. add salt and pepper to taste. At the time it boils you can eliminate heat and cook for relating to 2 several hours (beans really should be Pretty gentle through then). Deliver certainly to look at the water and regularity. You might want to add incredibly hot water if it Makes being as well thick. Remove ham hock and serve. Serve with toasted bread.","url":"https://recipe.bluelayer.org/recipe/452/crack-pea-soup-with-ham-hock"},{"id":"450","title":"Spinach and Bacon Loaded Mushrooms","ingredients":"14 oz (1 package deal) fresh mushrooms, stems divided
2 garlic cloves, sliced skinny
4 cups fresh boy or girl spinach
4 slices heart slash bacon
1 tsp olive oil
1/4 cup Italian expert bread crumbs
2 tbsp shredded Parmesan cheese Intelligent Balance cooking spray","directions":"Preheat the oven to 400°F. Evenly spray a foil coated baking pan or baking dish with cooking spray. Remove stems against mushrooms and mince fine. Heat a medium sized skillet. Rinse spinach and add to the skillet; cook until it wilts, about 2 Minutes. Remove against the pan, squeeze extra liquid and chop wonderful. Fixed apart. Dry skillet, add bacon to the skillet and cook on small warm until bacon is cooked for the duration of. Set aside on a paper towel. Coarsely chop. Fresh skillet and add olive oil to the pan. add garlic and saute until golden, relating to 2 minutes. add minced mushroom stems and saute until smooth, relating to 2 minutes. Remove in opposition to heat and add mushroom stems with sauteed spinach, bacon, bread crumbs, and parmesan Cheese. Period mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off. Level on an oven secure dish and evenly spray the tops with oil. Bake 20 minutes or right up until golden. Take in very hot. Tends to make above 11 medium sized mushrooms.","url":"https://recipe.bluelayer.org/recipe/450/spinach-and-bacon-loaded-mushrooms"},{"id":"443","title":"CHICKPEA PATTIES WITH LEMON PICKLED ONION","ingredients":"2 cans (each 15 ounces) chickpeas (garbanzo beans), rinsed and drained, separated 2 garlic cloves, chopped 1 hefty egg, evenly crushed ¼ cup tahini ½ cup new lemon juice, separated 1 teaspoon ground cumin 1 teaspoon ground coriander ½ teaspoon freshly ground black pepper ¼ teaspoon ground cayenne pepper Kosher salt ½ cup whole milk simple Greek yogurt ½ cup panko bread crumbs ¼ cup finely chopped new cilantro leaves 2 tablespoons minced pink jalapeño chile pepper (devoid of seeds) 1 medium red onion, minimize in fifty percent and thinly sliced ½ teaspoon granulated sugar SAUCE ¾ cup full milk undeniable Greek yogurt 2 tablespoons fresh lemon juice 1 tablespoon tahini 2 teaspoons harissa or warm pepper sauce ⅛ teaspoon granulated sugar More-virgin olive oil 1 tablespoon finely chopped clean Italian parsley leaves 1 tablespoon finely chopped new mint leaves Chopped ripe tomato Harissa or very hot pepper sauce 1. Vacation put 50% of the chickpeas in a foods processor equipped with a steel blade. add the garlic, egg, tahini, ¼ cup of the lemon juice, the cumin, coriander, black pepper, cayenne pepper, and 1 teaspoon salt. Course of action to mix. add the remaining chickpeas, the yogurt, panko, cilantro, and jalapeño. Pulse for 10 to 15 one-instant bursts to coarsely add. Carefully style 6 patties, every around ¾ inch thick. Position on a sheet pan coated with wax paper. Deal with and refrigerate the patties for 3 to 4 hrs. In the meantime, plan the pickled onion. 2. Stage the onion in a heatproof bowl. Pour within boiling water to add the onion and make it possible for stand for 5 minutes. Rinse below chilly water and drain. Blot dry. in a medium bowl whisk the lemon juice, sugar, and ¼ teaspoon salt until the sugar and salt are dissolved. add the onion and throw to add. Fixed apart at space temperature for 1 hour, stirring the moment or two times. 3. Plan the grill for lead cooking previously mentioned medium heat (350° to 450°F) and preheat a grill-evidence griddle. 4. Whisk the sauce ingredients, which add ½ teaspoon salt. 5. Brush the tops of the patties with oil. Room the patties on the griddle, oiled facet down, and remove the wax paper. Cook over lead medium warm, with the lid shut, for 3 to 4 minutes. Oil the tops of the patties, switch them above, and commence cooking right up until browned and heated throughout, 3 to 4 minutes further more. 6. Add the parsley and mint to the pickled onion. top the patties with sauce, pickled onion, tomato, and harissa. serve scorching. Really than lifting sensitive patties with your arms by yourself, slice the wax paper down below them, and seek the services of the paper to guidance the patties as you just take them to the grill.","directions":"","url":"https://recipe.bluelayer.org/recipe/443/chickpea-patties-with-lemon-pickled-onion"},{"id":"439","title":"A Novices' Guide To Taking pleasure in Purple Wine","ingredients":"The globe of pink wines is a heady, wealthy and impressive world wide crammed with almost everything against the nuanced subtlety of a soft South African Merlot to the peppery richness of Sangre de Toro, Blood of the Bull against Spain. in in general, quite a few of the laws of wine ingesting add been solid apart within at presents global, generating it even further offered to just about every specific, and with the amplified need Give consists of soared, making it possible for for reasonably priced and extremely tasty wine out there to all. Even now, there are a lot of who come to feel that the global of wine loving is not as still open to them. With as a result a great number of wines to decide on in between, where by do you start off? How do you accurately take pleasure in a pink or white and with what food would they be great? Enables visual appeal at some Pretty very simple guidelines to enhancing your study of crimson wines. Weart pay out a whole lot of money on a bottle of wine. Depart that for later on, after youve commenced to check out outside of the manufacturers and varietals that you which add. There are consequently countless magnificent and scrumptious wines that are accessible for someplace among $5 and $8 a bottle, that you fairly need to not require to eliminate $20 or $30 for a bottle of wine...at small not but. Have ont order area, still. Typically, your nearby wine keep is stocked with bottles to the neighborhood winery (if there is one). People can be Good, or they can be vinegar. It fairly can be some thing of a crap shoot. As a result, except you dwell in the Napa valley, or some other Room that is renown for its wine-creating attempts, adhere with just about anything that is nationally or internationally dispersed. Adhere with a varietal, for at present. in other terms, select a wine that is specially generated versus one style of grape, i.e. a Shiraz, Syrah, Cabernet Sauvignon, Merlot, and so forth. Consider to prevent combined reds to start off with, despite the fact that they can be Extremely tasty. Via finding out the flavors of the varietal grapes, youll improved recognize what it is regarding the add that you including. Prevent flavored wines or coolers that you can attain at your area comfort and ease shop. People are very little even more than non-bubbly soda pop with alcoholic beverages within them and can lead to a unpleasant hassle as they are hastily manufactured versus the minimum amount purely natural ingredients. Start off with a wonderful Merlot versus South Africa, Australia, fresh Zealand or Chile. This kind of vineyards are often equipped to balance selling price with excellent Really properly. The purpose I endorse Merlot is that of all the purple varietals, it is the gentlest, and enhances a large menu of food. Reds which includes to breathe. Open the bottle and enable it sit for 10 minutes or consequently. This will allow oxygen to just take at the wine and expand it instantly. For that subject, pouring the wine into the eyeglasses and allowing for it to sit for 10 to 20 minutes accelerates this course of action. Youll track down the style is substantially greater through this solution. Reds at room temperature and Whites Chilled. A uncomplicated rule that does not constantly put into action however is a Great guide, even so. Chilling a pink gets rid of a lot of of the subtleties of style for which you order the wine in the 1st stage and slows the wines electricity to add with publicity to oxygen. Maintain them house temperature. I pointed out preceding that countless of the recommendations of wine loving add been discarded, or at bare minimum loosened, this sort of as pink wine with pink meat or pasta and white wine with fish or poultry. Though Those are not undesirable Strategies, they genuinely are not carved in stone and today waiters and even the professional gourmet will not transform up his/her nose at a visitor who asks for a purple with fish or loves a good, tart Chardonnay with a burger. Merlot with what? Despite the fact that a Merlot can be a perfect nutritional supplement for a spaghetti evening meal (specially if you add a wonderful buttery garlic bread), it can quickly sit beside a pork chop or fried chicken evening meal. A Merlot is a magnificent, non-pretentious commence to your trip and must open the doorway well to a trip of wine loving. Alright, Already What? Check out a pair alternative producers of Merlot versus competing vineyards. Observe the dissimilarities in style and design and materials. Id advise sticking to these south of the equator to start off with. When you look which includes youve tasted a range of Merlots and are familiar with the variations, then transfer on to a Cabernet Sauvignon and start out your vacation anew. Id maintain off on Shiraz, Syrah, Petite Syrah or Beaujolais till you consist of a uncomplicated appreciation of Merlots and Cabernets, still as soon as you do, then dive in to the hefty, heady, peppery contentment of the more robust reds. After you appear including you incredibly fully grasp and can be aware the variations of the pink varietals, start out investigating the blends or the genuinely ideal California varietals. Wonderful luck and get pleasure from!","directions":"","url":"https://recipe.bluelayer.org/recipe/439/a-novices-guide-to-taking-pleasure-in-purple-wine"},{"id":"438","title":"Hen PATTY MELTS","ingredients":"ONIONS 2 tablespoons added-virgin olive oil 2 yellow onions, in excess of 1 pound overall, just about every slice in fifty percent and thinly sliced ½ teaspoon dried thyme ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper PATTIES 1½ fat ground chicken, if possible thigh meat ⅓ cup dried bread crumbs 1 teaspoon ground cumin 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 3 tablespoons unsalted butter, softened 8 slices rye bread, every relating to ½ inch thick 8 slices sharp cheddar cheese, each individual about 1 ounce Ketchup 1. in a hefty skillet about medium-superior warm, heat the oil. add the onions, thyme, salt, and pepper, and cook right up until the onions are comfortable and golden, about 20 minutes, stirring always. Remove versus the heat. 2. Add the patty ingredients, and then carefully style 4 patties, each marginally greater than the bread slices and relating to ¾ inch thick. With your thumb or the again of a spoon, deliver a shallow indentation above 1 inch large in the centre of the patties to stay clear of them against forming a dome as they cook. Refrigerate the patties until geared up to grill. 3. Plan the grill for guide cooking more than medium-higher heat (400° to 500°F). 4. Butter one aspect of every bread lower. House 4 slices on a hard work appear, buttered aspect down, and best each with one minimize of cheese and one-fourth of the onions. 5. Grill the patties more than lead medium-higher heat, with the lid shut, until completely cooked (165°F), 8 to 10 minutes, turning at the time. Shift the patties to the created bread on top of the onions. top the patties with the being cheese and bread slices, buttered facet up. Grill the patty melts over lead medium-superior warm, with the lid shut, right up until the bread is toasted and the cheese is melted, 2 to 4 minutes, very carefully turning at the time. serve scorching with ketchup. Photos Generating up even more than 80 p.c of our volume onion crop, yellow onions are the highest well known onion in the United Suggests. This is probably thanks to their pleasant balance of astringency and sweetness—and they choose even sweeter and nuttier as they cook, creating them Fantastic for recipes which includes this one. White onions are sharper and additional astringent, and the crop is a lot scaled-down (just 5 per cent of the all round). We which add them within ambitious-tasting salsas, whilst we typically rinse the chopped onions in a fantastic-mesh strainer less than chilly water to just take off some of their harshness.","directions":"","url":"https://recipe.bluelayer.org/recipe/438/hen-patty-melts"},{"id":"434","title":"Rooster BURGERS WITH grilled PINEAPPLE AND HULI HULI SAUCE","ingredients":"SAUCE ½ cup ketchup ⅓ cup packed darkish brown sugar ¼ cup soy sauce 2 tablespoons sherry vinegar 1 teaspoon peeled, grated fresh ginger 2 garlic cloves, minced or driven throughout a drive 1¼ bodyweight ground chicken, ideally thigh meat ½ cup panko bread crumbs 4 slices ripe, new pineapple, each about ⅓ inch thick, cored 4 hamburger buns, break 4 leaves lettuce 4 skinny slices red onion 1. in a saucepan mix the sauce ingredients. Carry to a boil more than medium-higher warm, and then stop the warm to medium. Simmer carefully until the sauce is thickened and low to around ⅔ cup, about 15 minutes, stirring continuously. Remove against the warm and interesting to area temperature. 2. Blend ⅓ cup of the sauce with the ground chicken and bread crumbs, and then carefully style 4 patties of equivalent dimension, every about ¾ inch thick. With your thumb or the again of a spoon, create a shallow indentation above 1 inch large in the heart of the patties to keep away from them to forming a dome as they cook. Refrigerate the patties until prepared to grill. 3. Plan the grill for guide cooking around medium-higher warm (400°F to 500°F). 4. Grill the patties and pineapple slices around guide medium-large warm, with the lid shut, until the patties are entirely cooked (165°F), 8 to 10 minutes, and the pineapple slices are properly marked, 4 to 6 minutes, turning the moment. All through the remaining 2 to 3 minutes of grilling season, brush the patties and pineapple slices with the remaining sauce. In the course of the final 30 seconds to 1 moment of grilling period, toast the buns, minimize facet down, above guide warm. 5. Develop each burger on a bun with a lettuce leaf, an onion slash, a patty, and a pineapple cut. serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/434/rooster-burgers-with-grilled-pineapple-and-huli-huli-sauce"},{"id":"433","title":"BEEF BURGERS WITH CAMEMBERT AND Pink ONION JAM","ingredients":"JAM 2 tablespoons much more-virgin olive oil 2 large red onions, 1½ fat volume, slivered 3 tablespoons granulated sugar ¾ cup cabernet sauvignon 2 tablespoons balsamic vinegar Kosher salt 2½ tablespoons unsalted butter, softened 8 slices rye bread 1½ weight ground chuck (80% lean) Freshly ground black pepper 4 ounces Camembert cheese, minimize into 8 slices 1. in a superior, heavy skillet over medium heat, hot the oil. add the onions and sugar and sauté until the onions are Quite gentle, in excess of 15 minutes, stirring often. Pour in the cabernet and vinegar and cook until virtually evaporated, 13 to 14 minutes, stirring often. Period with ½ teaspoon salt. Retain very hot until organized to serve. 2. Butter both equally aspects of each individual bread cut. 3. Blend the ground chuck, 1 teaspoon salt, and ½ teaspoon pepper, and then carefully style 4 patties of equivalent measurement, each individual above 1 inch thick. With your thumb or the back again of a spoon, create a shallow indentation more than 1 inch vast in the middle of the patties to protect against them to forming a dome as they cook. Refrigerate the patties until organized to grill. 4. Plan the grill for guide cooking previously mentioned medium-high heat (400° to 500°F). 5. Grill the patties previously mentioned guide medium-higher heat, with the lid shut, till cooked to medium doneness (160°F), 9 to 11 minutes, turning when. In the course of the previous second of grilling period, position 2 slices of cheese on each patty to soften, and toast the bread more than guide heat, turning at the time. 6. Combine each and every burger on a bread cut with a patty, red onion jam, a generous grinding of pepper, and the remaining bread minimize. serve very hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/433/beef-burgers-with-camembert-and-pink-onion-jam"},{"id":"419","title":"QUINOA AND PINTO BEAN BURGERS WITH YOGURT SAUCE","ingredients":"SAUCE ½ cup undeniable Greek yogurt 3 tablespoons finely chopped fresh new cilantro leaves 1 garlic clove, minced or driven all through a push Kosher salt Freshly ground black pepper PATTIES ½ cup yellow or crimson quinoa, rinsed in a wonderful-mesh strainer, drained 1 cup water Much more-virgin olive oil 1 cup finely chopped red onion ¾ cup finely chopped pink bell pepper 2 garlic cloves, minced or driven all through a thrust 1 can (15 ounces) pinto beans, rinsed and worn out 1 cup fresh or thawed frozen corn kernels 1 cup panko bread crumbs 1 large egg, flippantly crushed 3 tablespoons simple Greek yogurt 3 tablespoons coarsely chopped fresh new cilantro leaves 1 teaspoon finely grated lime zest 1 tablespoon new lime juice ½ teaspoon scorching chili-garlic sauce, this sort of as Sriracha 6 hamburger buns, break 1 cup tightly packed kid arugula 2 medium, ripe plum tomatoes, each and every reduce crosswise into 6 slices 1. Add the sauce ingredients and period with salt and pepper. Refrigerate till well prepared to use. 2. in a saucepan about medium-high heat, serve the quinoa, water, and 1 teaspoon salt to a boil. add the saucepan and protect against the heat to small. Simmer until the quinoa is gentle and the water is practically absorbed, 18 to 20 minutes. Remove against the warm, preserve included, and enable stand for 5 minutes. Drain the quinoa in a good-mesh strainer to remove any added water. Permit neat carefully. 3. in a skillet in excess of medium heat, scorching 1 tablespoon oil. add the onion, bell pepper, and garlic. Cook till delicate, in excess of 8 minutes, stirring at times. Remove in opposition to the heat and amazing thoroughly. 4. in a foods processor equipped with a metallic blade, mix the quinoa, the onion mix, and the getting patty ingredients, like 1 teaspoon salt. Pulse until very well put together and the corn is coarsely chopped. 5. Generously oil a rimmed sheet pan. Move one-6th of the quinoa mixture to the sheet pan and style into a 3-inch patty, ½ to ¾ inch thick. Repeat with the remaining quinoa mix. Protect and refrigerate the patties for 1 to 3 hrs. 6. Plan the grill for lead cooking more than medium warm (350° to 450°F) and preheat a grill-evidence griddle. 7. Brush the tops of the patties with oil and drizzle 1 tablespoon oil on the griddle. Desired destination the patties on the griddle, oiled facet down, and cook over guide medium heat, with the lid shut, until the undersides are golden brown, 4 to 5 minutes. Brush the tops of the patties with oil, convert them above, and proceed cooking right up until the other aspect is golden brown, 4 to 5 minutes additional. Through the past 30 seconds to 1 second of grilling season, toast the buns on the cooking grates, reduce aspect down, over lead warm. 8. Produce each burger on a bun with arugula, 2 tomato slices, a patty, and a dollop of yogurt sauce. serve automatically.","directions":"","url":"https://recipe.bluelayer.org/recipe/419/quinoa-and-pinto-bean-burgers-with-yogurt-sauce"},{"id":"412","title":"Turkey Filled Zucchini","ingredients":"4 (6 oz just
about every) medium zucchini
1 tsp butter
1/2 very little onion, finely diced
1 shallot, minced
3 cloves garlic, beaten
1 oz white wine
1.3 lb (20.8 oz) ground turkey (99% pounds
absolutely free)
1 large egg white
1/4 cup grated parmesan cheese
1 cup bodyweight no cost chicken broth
2 tbsp entire wheat expert breadcrumbs
1 tsp paprika
1 tsp fresh chopped rosemary
1 tsp garlic powder
1 tsp marjoram
1 tsp dried basil Salt
and fresh pepper","directions":"Preheat oven to 400°. Slash zucchini within 50% lengthwise and having a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Prepare in a baking dish. Chop the scooped out flesh of the zucchini in reduced ingredients. In a huge saute pan, soften butter and add onion, shallot and garlic. Cook on a medium-small flame for relating to 2-3 minutes, right up until onions are translucent. add chopped zucchini and year with a pinch of salt, cook in excess of 2-3 minutes. add wine and cook until it cuts down. add ground turkey and time with salt and pepper, cooking until turkey is white, breaking up in more compact ingredients. add paprika, rosemary, garlic powder, marjoram and basil. mix properly and cook a further second. Destination turkey meat in a huge blending bowl and fastened apart to neat. Once cooled, add parmesan cheese and egg white, combine properly. Taking a spoon, fill hollowed zucchinis with stuffing, urgent firmly and top with bread crumbs. Issue chicken broth inside backside of the baking dish and protect tightly with foil. Bake 35 minutes.","url":"https://recipe.bluelayer.org/recipe/412/turkey-filled-zucchini"},{"id":"410","title":"Shrimp Scampi","ingredients":"11-15 medium shrimp, peeled and deveined 1 tablespoon butter 2 tablespoons olive oil 4 garlic cloves, minced 1 tbsp expert dry bread crumbs 1/4 cup dry white wine 2 tbsp new finely chopped parsley 1 tbsp fresh lemon juice 1/2 tsp salt 1/8 tsp black pepper Heat butter and oil within high non-adhere skillet above large heat. Any time butter begins to soften, add garlic. Reduced warm; cook for 1 moment, stirring to keep away from garlic in opposition to browning. Add shrimp; cook for 2 minutes, stirring once in a while. add wine, lemon juice, salt and pepper; cook 2 minutes or right up until shrimp are cooked in the course of. Stir within bread crumbs and parsley. serve instantly.","directions":"","url":"https://recipe.bluelayer.org/recipe/410/shrimp-scampi"},{"id":"400","title":"FARRO AND CANNELLINI BURGERS WITH GRILLED RADICCHIO SLAW","ingredients":"PATTIES
1¼ cups water ½ cup semi-pearled or pearled farro
1½ teaspoons kosher salt, separated ½ cup chopped scallions (white
and gentle green
areas simply just)
2 garlic cloves,
about chopped ½ teaspoon crushed pink pepper flakes
1 can (15 ounces) cannellini beans, rinsed
and drained
2 heavy eggs ½ cup fresh bread crumbs ½ cup freshly grated Parmigiano cheese
2 tablespoons chopped fresh basil leaves
1 tablespoon pink wine vinegar Excess-virgin olive oil SLAW
1 very little thoughts radicchio,
6 to
7 ounces, slash lengthwise in fifty percent
2 cups thinly sliced butter or romaine lettuce ¼ cup thinly slivered fresh new basil leaves
1 teaspoon balsamic vinegar ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper
8 slices crusty Italian bread, just
about every over ¼ inch thick ⅓ cup mayonnaise
1. in
a saucepan
about medium heat, serve the water, farro,
and ½ teaspoon of the salt to
a boil. Protect
and
avoid the heat to medium-small. Simmer until the farro is smooth
and practically
all of the water is
absorbed,
20 to
25 minutes. Drain, rinse beneath chilly water,
and drain once more.
Amazing extensively.
2. in
a food items processor equipped with
a metallic blade, initially
add the scallions, garlic,
and crimson pepper flakes, then
add the farro, the getting
1 teaspoon salt, the beans, eggs, bread crumbs, cheese, basil,
and vinegar. Pulse till the blend is mixed
and the farro is coarsely chopped.
3. Generously oil
a sheet pan. Move
one-fourth of the farro mix to the sheet pan
and, with oiled fingers, kind into
a
3-inch oval patty (to match the bread slices). Repeat with the remaining farro mix.
Address
and refrigerate the patties for
1 to
3 hrs.
4. Plan the grill for lead cooking over medium heat (350° to
450°F)
and preheat
a grill-evidence griddle.
5. Brush the radicchio halves with oil, vacation put them on the cooking grates,
and grill
about guide medium heat, with the lid shut, until frivolously browned on the outside the house nonetheless even now uncooked in,
4 to
6 minutes, turning
as soon
as. Remove
against the grill
and enable neat. Reduce out the main,
and slice the radicchio crosswise into ¼-inch strips. in
a bowl throw the radicchio, lettuce,
and basil with
1 tablespoon oil
and the vinegar. Year with the salt
and pepper.
6. Brush the patties on each facets with oil
and drizzle
1 tablespoon oil on the griddle. Room the patties on the griddle
and cook over guide medium heat, with the lid shut, right up until golden brown,
8 to
10 minutes, intently turning
as soon
as. Throughout the remaining
30 seconds of grilling year, toast the bread slices on the cooking grates over guide heat,
one
aspect basically.
7. Brush the un-grilled
aspect of
4 slices of the bread with mayonnaise,
and best with the patties, radicchio slaw,
and the being bread slices. serve
automatically. Serving","directions":"Tomato and Avocado Salad with Lemon-Caper Vinaigrette. Shaping these kinds of patties directly on an oiled sheet pan is the least difficult direction to take care of the sticky farro-and-bean blend.","url":"https://recipe.bluelayer.org/recipe/400/farro-and-cannellini-burgers-with-grilled-radicchio-slaw"},{"id":"399","title":"4 Of The Greatest Popular Cooking Strategies Spelled out","ingredients":"If you are setting up any sort of foods in opposition to a recipe, it's large that you comprehend the different approaches of cooking. There are a selection of phrases for choice methods of cooking, as comply with. Grilled If a recipe calls for a thing to be grilled, it usually usually means it should really be cooked above an open flame or warm. Grilling can be completed by means of charcoal or gasoline - on a barbeque for illustration - or it can be finished utilizing a grill of some form on the burners of your stove. Broiled Broiling implies cooking by exposing immediately to a warm useful resource these kinds of as a flame or characteristic. Utmost ovens add a \"broil\" ecosystem, which heats an component at the ultimate of the stove as a substitute than the one at the backside, which is utilised for baking. Anytime broiling merchandise in the oven, they really should by natural means be put on the final rack to offer them the ideal warm publicity. Frying vs Deep Frying Both equally frying and deep-frying cook foodstuff with a related course of action, nonetheless the approach is a very little substitute inside each scenario. Frying can be carried out over any heat useful resource, these as a stove component or an open flame. Oil or butter is heated and the foods is cooked by its heat. Deep frying, on the other hand, way too features oil still in this scenario the food items is extensively submerged in the oil. Deep frying is applied for food these kinds of as french fries, breaded chicken and doughnuts. It can be dangerious, on the other hand, simply because you're working with boiling oil as a result appropriate tools and protection safeguards really should be applied. Sauteing Sauteing included cooking foodstuff instantly in a lower total of weight. It is related in technique to frying, still considering that of the smaller sized selection of fat and more quickly cooking situations, it provides out more robust flavors than frying will. Understanding what is bundled with the unique words will create it less complicated to system Even though after a recipe. You'll realize what applications and ingredients you'll want that are distinctive to every solution.","directions":"","url":"https://recipe.bluelayer.org/recipe/399/4-of-the-greatest-popular-cooking-strategies-spelled-out"},{"id":"397","title":"The Thin Tuna Soften","ingredients":"1
4.5 oz can tuna (inside water) drained
1/4 cup carrots, shredded
1/4 cup diced celery
1 tbsp red onion, minced
1 tbsp mild mayonnaise (Hellman’s Gentle)
1 tsp crimson wine vinegar Salt
and pepper
2 slices mild complete wheat bread
2 slices
2% cheese
2 slices tomato","directions":"Mix tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper. Heat a large skillet over small warm. Spray skillet with oil, and stage 2 slices of bread on ultimate. top bread with cheese, then tuna salad and tomato. Cook on small heat until cheese melts and bread turns into toasty. serve automatically.","url":"https://recipe.bluelayer.org/recipe/397/the-thin-tuna-soften"},{"id":"387","title":"Turkey Meatloaf","ingredients":"1/4 cup furthermore
2 tbsp ketchup
2 tsp worcestershire sauce
1/2 reduced onion, minced
1 tsp olive oil
1.3 lb
99% lean ground turkey
1/2 cup expert breadcrumbs
1 egg
1 tsp marjoram Salt to taste","directions":"Preheat the oven to 350°. in a lower bowl mix 2 tbsp ketchup with worcestershire sauce. Saute olive oil and onion on reduced till translucent, remove against heat. In a medium bowl blend turkey, onion, breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram. Vacation put mix into a loaf pan or form into a loaf and desired destination on a baking pan. Spoon sauce on top. Bake found for 55-60 minutes, remove versus oven and allow it sit for 5 minutes prior to reducing.","url":"https://recipe.bluelayer.org/recipe/387/turkey-meatloaf"},{"id":"386","title":"Turkey Meatball Spinach Tortellini Soup","ingredients":"For the Meatballs:
10 oz
93% ground turkey
2 tbsp skilled full wheat breadcrumbs
2 tbsp grated parmesan cheese (Parmigiano Reggiano)
2 tbsp parsley, finely chopped
1 large egg
1 clove garlic, minced
1/8 tsp kosher salt For the soup:
1/2 tbsp unsalted butter
2 stalks of celery, chopped
1 little onion, chopped
1 large carrot, peeled & chopped
2 cloves of garlic, minced
4 (14.5 oz) cans small sodium chicken broth (I utilised Swansons)
1 lower Parmigiano-Reggiano rind (optional)
9 oz refrigerated spinach cheese tortellini (Buitoni)new ground black pepper, to taste
3 cups loosely packed youngster spinach Fresh new grated Parmigiano-Reggiano for topping","directions":"Blend the ground turkey, breadcrumbs, egg, parsley, garlic, salt and parmesan cheese. Applying your (fresh) fingers, carefully combine all the ingredients very well until all the things is blended. Style low meatballs, over 1 tbsp each, you’ll consider in excess of 20 to 22. In a large nonstick pot or Dutch oven, soften the butter over medium-small heat. Though melted, add the celery, onion, carrot & garlic. cover and avert warm to small and cook for almost 8-10 minutes until greens start off to melt. Add the chicken broth and parmesan rind and improve heat to medium-superior and bring to a boil. Anytime broth boils, time with black pepper to taste. Remove heat to medium and carefully reduce in the meatballs. Cook in excess of 4 minutes. Add the tortellini and simmer right up until cooked in accordance to bundle instructions, about 7 minutes. At the time cooked, remove the rind, and add the child spinach. Stir to mix and serve crowned with fresh grated Parmigiano Reggiano.","url":"https://recipe.bluelayer.org/recipe/386/turkey-meatball-spinach-tortellini-soup"},{"id":"364","title":"Tomato, Clean Mozzarella, Roasted Pepper upon Entire Wheat Bread","ingredients":"Tomato, Clean Mozzarella, Roasted Pepper on Entire Wheat Bread
3.25 oz entire wheat Italian or French Bread
1 oz slender sliced fresh new mozzarella
1 oz roasted pink peppers
3 slices ripe tomato
3 basil leaves
1/4 tsp much more virgin olive oil
1 tsp balsamic vinegar Salt
and fresh cracked pepper to taste","directions":"Lower bread in 50% horizontally, layer ingredients on the bread, drizzle olive oil and vinegar and end with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/364/tomato-clean-mozzarella-roasted-pepper-upon-entire-wheat-bread"},{"id":"360","title":"CAPRESE BURGERS","ingredients":"PESTO 1 garlic clove 3 tablespoons toasted pine mad 1½ cups tightly packed fresh basil leaves ⅓ cup added-virgin olive oil ⅓ cup freshly grated Parmigiano-Reggiano® cheese ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 1 high red onion, slash crosswise into 4 ½-inch slices 1 ripe beefsteak tomato, reduce crosswise into 4 ½-inch slices 2 tablespoons more-virgin olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 focaccia squares, each and every about 4½ inches in diameter, crack 2 tablespoons balsamic vinegar 8 ounces fresh mozzarella cheese, lower into 8 slices, at house temperature 1. Plan the grill for lead and oblique cooking over medium warm (350° to 450°F). 2. in a foodstuff processor equipped with a steel blade, puree the garlic. add the pine mad and pulse until finely chopped. add the basil and course of action to a coarse puree. With the engine working, add the oil in the course of the feed tube and technique till practically delicate. add the cheese, salt, and pepper and procedure right up until exactly put together. Go to a bowl. 3. Brush the onion and tomato slices with the oil and year lightly with the salt and pepper. Grill the greens over lead medium warm, with the lid shut, until smooth and very well marked, turning after. The onion will just take 8 to 12 minutes, and the tomato will just take 2 to 4 minutes. All through the remaining 30 seconds to 1 moment of grilling season, toast the focaccia, reduce aspect down, above lead heat. 4. Brush the toasted facet of the focaccia with the vinegar. top just about every backside fifty percent with one onion lower, one tomato reduce, and 2 mozzarella slices. Spread the top halves of the focaccia with the pesto (you could not require all of it) and Room pesto facet down on top of the mozzarella. Grill the burgers in excess of oblique medium warm, with the lid shut, until the cheese melts a little and the bread is incredibly hot, 3 to 5 minutes (do not convert). serve instantly. To toast pine mad, heat them in a preheated skillet over medium warm until smooth golden, above 3 minutes, shaking the skillet often and viewing thoroughly to protect against burning.","directions":"","url":"https://recipe.bluelayer.org/recipe/360/caprese-burgers"},{"id":"359","title":"GREEK EGGPLANT SLIDERS WITH CREAMY FETA SAUCE","ingredients":"SAUCE 4½ ounces feta cheese, crumbled ¼ cup undeniable Greek yogurt 1 tablespoon mayonnaise 1 tablespoon fresh lemon juice ½ teaspoon paprika Freshly ground black pepper PATTIES 2 world eggplants, regarding 2½ fat general, finishes trimmed, lower crosswise into ½-inch slices Added-virgin olive oil Kosher salt 1½ cups panko bread crumbs 1 cup finely grated Asiago cheese 1 large egg, evenly crushed ¼ cup finely chopped yellow onion ¼ cup finely chopped clean Italian parsley leaves ½ teaspoon dried oregano 2 garlic cloves, minced or driven during a drive ¼ teaspoon ground cayenne pepper 12 slider buns, crack 24 large fresh basil leaves 12 slim slices red onion 1. in a food items processor equipped with a metallic blade, mix the sauce ingredients, such as ½ teaspoon pepper, and method until soft. Shift to a reduced bowl. 2. Plan the grill for guide cooking over medium heat (350° to 450°F). 3. Brush the eggplant slices on each facets with oil and time frivolously with ¾ teaspoon salt. Grill about guide medium heat, with the lid shut, until charred and delicate, 8 to 10 minutes, turning the moment or two times. Remove in opposition to the grill and interesting a little bit, and then minimize just about every minimize into quarters. Position the eggplant in the foods processor and pulse 8 to 10 days right up until mixed yet not carefully comfortable. Move to a large bowl. add the remaining patty ingredients, which add 1 teaspoon salt and ½ teaspoon pepper, and stir to mix. Carefully kind 12 patties of equivalent sizing, each individual over ½ inch thick. Deal with and refrigerate the patties for 30 minutes. 4. Preheat a grill-evidence griddle above guide medium heat. add 2 tablespoons oil to the griddle. put the patties on the griddle and cook in excess of lead medium heat, with the lid shut, until browned on either aspects and heated all through, about 5 minutes, turning the moment. In the course of the remaining 30 seconds to 1 second of grilling season, toast the buns on the cooking grates, slice facet down, over lead warm. 5. Develop each slider on a bun with creamy feta sauce, a patty, 2 basil leaves, and an onion minimize. serve hot. Eggplant sliders are at their suitable any time their texture is a small chunky, not totally delicate. Grill the slices 1st and then pulse them specifically until coarsely chopped.","directions":"","url":"https://recipe.bluelayer.org/recipe/359/greek-eggplant-sliders-with-creamy-feta-sauce"},{"id":"356","title":"OPEN-Confronted SICILIAN BURGERS WITH SPINACH AND TOMATO SALAD","ingredients":"PATTIES 1½ bodyweight ground chuck (80% lean) 2 tablespoons minced shallot 2 tablespoons freshly grated Parmigiano-Reggiano® cheese 2 tablespoons about chopped pine crazy 2 garlic cloves, minced or driven during a push ½ teaspoon dried oregano Kosher salt Freshly ground black pepper SALAD 1½ tablespoons more-virgin olive oil 1½ teaspoons crimson wine vinegar 2 cups tightly packed fresh child spinach ¾ cup quartered ripe crimson and/or yellow cherry tomatoes 2 teaspoons pine outrageous 4 slices Tuscan bread, just about every about ½ inch thick 1. Mix the patty ingredients, which add ½ teaspoon salt and ¼ teaspoon pepper, and then carefully sort 4 patties of equivalent dimensions, every more than 1 inch thick. With your thumb or the again of a spoon, deliver a shallow indentation about 1 inch broad in the centre of the patties to stop them to forming a dome as they cook. Refrigerate the patties right up until geared up to grill. 2. Plan the grill for guide cooking previously mentioned medium-large warm (400° to 500°F). In the meantime, deliver the salad. 3. in a medium bowl whisk the oil, vinegar, ¼ teaspoon salt, and ⅛ teaspoon pepper. add the spinach, tomatoes, and pine mad. Do not throw. 4. Frivolously period the patties on both of those aspects with salt and pepper, and then grill previously mentioned lead medium-superior warm, with the lid shut, until cooked to medium doneness (160°F), 9 to 11 minutes, turning the moment. All through the ultimate instant of grilling year, toast the bread around lead warm, turning the moment. 5. Throw the spinach and tomato salad. top each individual bread lower with a patty and an equivalent total of the salad. serve routinely.","directions":"","url":"https://recipe.bluelayer.org/recipe/356/open-confronted-sicilian-burgers-with-spinach-and-tomato-salad"},{"id":"348","title":"SMOKED MEAT LOAF BURGERS WITH grilled ONION","ingredients":"PATTIES 8 ounces ground chuck (80% lean) 8 ounces ground veal 8 ounces lean ground pork 2 large eggs, crushed ¾ cup dried Italian-expert bread crumbs ¼ cup freshly grated Parmigiano-Reggiano® cheese ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ cup ketchup 1 canned chipotle chile pepper inside adobo sauce, minced 1 teaspoon adobo sauce (against the can) 1 red onion, reduce crosswise into 4 slices, every more than ½ inch thick 2 teaspoons more-virgin olive oil 8 slices sourdough bread, each and every relating to ½ inch thick 1. Soak the picket chips in water for at bare minimum 30 minutes. 2. Combine the patty ingredients, and then carefully kind 4 patties of equivalent dimension, just about every regarding ¾ inch thick. With your thumb or the again of a spoon, deliver a shallow indentation relating to 1 inch vast in the heart of the patties to reduce them against forming a dome as they cook. Refrigerate the patties until prepared to grill. 3. Whisk the ketchup, chipotle chile pepper, and adobo sauce. 4. Plan the grill for guide cooking over medium-large heat (400° to 500°F). 5. Brush the onion slices with the oil. Drain and add the picket chips to the charcoal or to the smoker box of a gasoline grill, soon after model’s guidance, and stop the lid. Whilst the wooden starts to smoke, grill the patties and onion above guide medium-higher warm, with the lid shut, till the patties are cooked to medium doneness (160°F), 8 to 10 minutes, and the onion is delicate, 6 to 8 minutes, turning the moment. For the duration of the ultimate second of grilling year, toast the bread over lead heat, turning at the time. 6. Combine every burger on a bread cut with a patty, chipotle ketchup, a grilled onion cut, and the remaining bread reduce. serve sizzling.","directions":"","url":"https://recipe.bluelayer.org/recipe/348/smoked-meat-loaf-burgers-with-grilled-onion"},{"id":"320","title":"CHICKEN POPEYE SLIDERS WITH MOZZARELLA AND PESTO","ingredients":"PATTIES 1½ fat ground chicken thigh meat 1 bundle (10 ounces) frozen chopped spinach, thawed and squeezed dry 4 ounces mozzarella cheese, grated ¼ cup dried bread crumbs ¼ cup finely chopped yellow onion 2 tablespoons balsamic vinegar 1 teaspoon kosher salt 2 garlic cloves, minced or driven for the duration of a push ½ teaspoon freshly ground black pepper 2 medium pink bell peppers A lot more-virgin olive oil 12 slices mozzarella cheese, trimmed to around the dimensions of the sliders 12 slider buns, crack Retailer-procured pesto 1. Combine the patty ingredients, and then carefully kind 12 patties of equivalent dimension, every about ½ inch thick (approximately the dimensions of the buns). Refrigerate the patties until geared up to grill. 2. Plan the grill for lead cooking over medium heat (350° to 450°F). 3. Grill the bell peppers previously mentioned lead medium warm, with the lid shut, until blackened and blistered all above, 10 to 12 minutes, turning once in a while. Desired destination the peppers in a bowl and deal with with plastic wrap to lure the steam. Permit stand for in excess of 10 minutes. Remove and discard the charred pores and skin, stem, and seeds, and slice every pepper into 6 strips. 4. Brush the patties on either aspects with oil, and then grill over guide medium warm, with the lid shut, till absolutely cooked (165°F), 8 to 10 minutes, turning the moment. Throughout the previous 30 seconds to 1 second of grilling season, point a reduce of cheese on each individual patty to soften, and toast the buns, slash facet down, about lead heat. 5. Develop each individual slider on a bun with a slender layer of pesto, a bell pepper strip, and a patty. serve instantly. Shots","directions":"","url":"https://recipe.bluelayer.org/recipe/320/chicken-popeye-sliders-with-mozzarella-and-pesto"},{"id":"315","title":"Turkey Cutlets with Parmesan Crust","ingredients":"4 (4 oz) turkey breast cutlets
2 egg whites, crushed
1/3 cup skilled breadcrumbs
2 tbsp Parmesan cheese Kosher salt
and fresh pepper
1 tbsp butter
1 tsp olive oil Lemon wedges for serving","directions":"Time cutlets with salt and pepper. Mix bread crumbs and Parmesan cheese in a medium bowl. in an additional bowl overcome egg whites. Dip turkey cutlets in egg whites, then breadcrumb blend, shaking off further. Warm a heavy nonstick frying pan on medium heat. Add the butter and olive oil. Every time butter melts, add the cutlets and cook in excess of 6 minutes on each aspect, until golden brown and cooked in the course of. serve with lemon wedges.","url":"https://recipe.bluelayer.org/recipe/315/turkey-cutlets-with-parmesan-crust"},{"id":"307","title":"Buffalo Turkey Cheeseburger with Blue Cheese Broccoli Slaw","ingredients":"1
1/2 cups broccoli slaw
1.25 pounds
93% lean ground turkey
2/3 cup grated carrots (grate in foods processor)
1/4 cup expert entire wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
1/4 cup Franks Incredibly hot Sauce Salt
and fresh new pepper Oil spray
5 slices small fat cheddar
5 entire wheat burger buns (I utilised Martin’s
100 calorie Potato Full Wheat Buns)","directions":"In a medium bowl mix broccoli slaw and slender blue cheese dressing. Established apart. In a large bowl, mix ground turkey, carrots, breadcrumbs, garlic, onion, incredibly hot sauce, salt and pepper. Makes 5 equivalent patties, 5.5 oz each and every. Heat a large skillet on high heat. At the time warm, frivolously spray the oil. add burgers to the pan and remove the heat to medium-small. Cook on one facet until browned 4-5 minutes, then transform. Cook a further 4 minutes or till burgers are cooked all the path during (hold warm medium-reduced to steer clear of burning); top with cheese and location on a toasted burger buns crowned with broccoli slaw. If grilling, fresh grill properly right before cooking and spray with oil spray to stop sticking. Freezer Suggestion: To freeze uncooked, put them on a baking sheet with wax paper in amongst, at the time frozen go to ziplock luggage. To freeze cooked, you can absolutely cook them, then freeze in ziplock luggage for straightforward foodstuff; to re-warm you can microwave or thaw initial then stage on a skillet.","url":"https://recipe.bluelayer.org/recipe/307/buffalo-turkey-cheeseburger-with-blue-cheese-broccoli-slaw"},{"id":"299","title":"Onions, Fantastic, Spectacular Perfection","ingredients":"Onions are undoubtedly one of the utmost delightful and versatile commodities you seek the services of in the kitchen area. In opposition to savory steaming soups to pleasurable home made salsa, onions participate in an essential portion in our every day cooking. Flavorful appetizers against onion dips to salad dressing, principal training course casseroles, even the onion focaccia bread accompaniment for meal. Shopping for onions is a easy undertaking. Glance for dry, papery skins with no tender areas. You should really much too interest the deficiency of any impressive smell. A constructive dry onion will comprise fairly tiny to no odor to it at all. If it contains a impressive onion scent the onion contains by now started off to switch terrible. Kinds of onion involve, Vidalia, Texas 1015, Pink, Green, the Walla Walla in opposition to Washington and Maui to Hawaii. Adorable onions these as Vidalia and Walla Walla are mellow plenty of to consume uncooked, nevertheless they are Terrific \"baked\" on the grill and helped with grilled steaks or burgers. Consider them in the oven way too. Caramelizing onions all through cooking will offer you a loaded sweetness to recipes, bettering kitchen area aromas and contain anyone inquiring, “What’s for supper?” Adopted soon via “magnificent, outstanding and perfection.” Capt’n Salsa contains an just about comical path of storing onions, yet it extremely is effective. Seize an outdated couple of your spouse’s panty hose, slash off the legs. Presently you effortlessly reduce an onion down into the leg of the hose and tie a knot specifically in excess of the onion. Repeat this method till every onion is protected and dangle the hose in a interesting dry, effectively ventilated House, out of guide sunshine light. To remove the onion, only slash the hose with a couple of scissors specifically less than the knot and the onion simply falls out. You really should be in a position to retain your onions for above 3 weeks. Kosher salt is one of the ideal variables to seek the services of to remove the scent of the onion versus your fingers. Clean your arms making use of a small dish washing cleaning soap, water and about a teaspoon complete of salt. Any salt will do, I only which add the class texture of the kosher salt. Rinse your palms and repeat if required. Tears Although you chop those people onions? How do you attain rid of the tears? In this article are a several uncomplicated tips to “benefit your soreness.” You can Room the onion in the fridge for about 30 minutes earlier to reducing or if you are in a rush throw them in the freezer for over 4 to 5 minutes. The chilly will tone down the sulfur substance in the juice of the onion. in addition be confident to employ the sharpest knife prospective to expedite your slicing chores.","directions":"","url":"https://recipe.bluelayer.org/recipe/299/onions-fantastic-spectacular-perfection"},{"id":"296","title":"Barbecue. The techniques of the Greek direction !","ingredients":"I consist of taste grilled meats in close proximity to the entire world. Just before i will guide you to the unique engineering (gas barbecues, charcoal barbecues, Mongolian, sauces, recipes) i will inform you more than the Greek direction. We Greeks including Fantastic food items consequently i will get started in opposition to the meat. Whichever the technological innovation, the recipe and the sauce, if the meat is versus a company which feeds his animals the standard direction the flavor will be impressive. Period of time. There is no very similar of a natural and organic rosen meat of beef,lamp or pork. The taste is magic! If you arrive for vacations in Greece you will look at in the morning or in the afternoon the outdated woman with the 2 or a few cows, or goats. These animals will be served in the community taverna. For this meat i am talking around. If we discuss relating to the islands where by the goats are drinking sea water and eating the area wild weeds we are talking relating to a advanced high quality meat just about presalted. If you ever go inside CRETE style it, you will remember my words. in scenario you will check out northern Greece try regional Veal stake. You can find the optimistic food items exactly where you will check out no foreigners at all. So enables go in the vicinity of Athens and check the best kinds. One of the great barbecue tavern in Athens neighborhood is Telis in Evripidou Str. Telis is the understand of pork chops. This is his specialty. If you purchase for a plate you will attention relating to four to 5 ingredients about fried potatoes. He is all day open and incredibly cost-effective far too. Its a kind of quick pork steak foodstuff. It is a ought to taste mainly because you go to Athens. Another should really style is Thanasis kebab souvlaki in Thision. It is merged lamp and veal chopped meat above charcoals. You may well try to eat a plate of 4 of them, with grilled tomatoes, or you may well taste the standard direction in a pita. Any path its Pretty extremely hard to take in one. If you which includes warm papers talk to them. One much more really should consume souvlaki within Athens is LEIBADIA within kANIGOS Sq.. There you can contain the conventional pork souvlaki with all the village bread you can consume. They establish all working day extensive consequently any time you will be there you will flavor it instantly versus the charcoals. All in close proximity to Greece we including to barbecue on charcoals. The gadget we decide should be verified in building our favorite style. Our meat are premarinated with olive oil, salt, pepper, origanon. In the course of grill we add a small of olive oil-salt-origanon combine in buy to develop the delectable smell, which delivers this delicious aromatic style to the meat. The fire must be effective but not as a result effective to provoke fires down below the meat. For this purpose we contain a bottle of vinegar to extinguish it in case of. We add fresh lemon exactly ahead of we consume them. We you should not acquire out the fat before we grill our meat considering that we including the taste of the smoked meat. One additional well-known House for barbecue souvlaki is the Corinth bridge. This is the bridge which you enter Peloponnesus. Do not go the bridge and pass up the flavor of this souvlaki. Hundreds of men and women stop each and every working day to taste this regional delicacy.","directions":"","url":"https://recipe.bluelayer.org/recipe/296/barbecue-the-techniques-of-the-greek-direction"},{"id":"292","title":"A Short Heritage of Pizza: The Dish that Conquered the Globe","ingredients":"Pizza, the path we comprehend it today, is a derivation against focaccia (from the Latin word for fire), flat bread that is made up of been written mainly because antiquity in alternative styles and garnished with herbs, olives, fat, raisin, honey, and nuts. The word pizza in Italian identifies any style of flat bread or pie—fried or baked. Despite the fact that you’d discover lots of versions of pitas or pizzas about the Mediterranean, it is in Naples that pizza in the kind we know it at present very first emerged, after the tomato seemed on the desk in the 1700s. Naples has plenty of data of pizza for the reason that about the 12 months 1000; the very first mentions call Individuals flat breads laganae, and afterwards they are referred to as picea. in people moments, pizzas were being dressed with garlic and olive oil, or cheese and anchovies, or low local fish. They were baked on the open fire and often ended up closed inside two, as a e book, to sort a calzone. Inside Naples is as well the place the initially pizzerias opened up, with brick wood-burning oven, included with lava stones versus the Mount Vesuvius. The cooks of people periods disregarded pizza because was considered a terrible people’s foodstuff, however the fresh mixture with the tomato, each time it entered the kitchen area more than the 1770s, really should add elevated some desire, even in the royal palace. Ferdinand I Bourbon, King of Naples, savored the uncomplicated food items of the people in america and went to taste the pizzas intended in the shop of Antonio Testa. He appreciated it consequently a great deal that he wished-for pizza to be incorporated in the menu at the courtroom. He failed following the competition of his wife, Queen Maria Carolina. His son Ferdinand II furthermore savored all style of popular food items and he liked pizza to the actuality that he hired Domenico Testa, son of the presently famous Antonio, to build a pizza oven in the royal palace of Capodimonte. Pizza became incredibly popular, producing its level within Neapolitan folklore. Very simple and economical, it became into the food for all us residents, even bought on the roadways, as shown in many illustrations of the period. A famous episode extensive the popularity of pizza outside of the constraints of the town of Naples. It was 1889, and Margherita, queen of Italy, was checking out the metropolis. She was told relating to pizza and desired to taste it. A well-known cook via the status of Wear Raffaele, helped through his spouse Donna Rosa, was invited to cook pizza at the royal palace. They written 3 pizzas, regular of that year: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by means of the colours of the previous pizza, which resembled the national flag, preferred that one. Considering that then this pizza is acknowledged as Pizza Margherita, and Put on Raffaele is credited with its invention, even if we recognize that it by now existed for a very long time. At the beginning of the ultimate century, with Italian immigrants, the first pizzerias seemed moreover in the United Says, exactly where pizza includes become a mass phenomenon. However, even today the least difficult pizza is uncovered inside Naples, wherever it is rigorously made with buffalo mozzarella. Advanced pizzas are considered people attained via moderate variations of the most straightforward and top popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza 4 Seasons, separated within four quadrants, each individual dressed in a option path. Pizza with incredibly hot salami, the American pepperoni pizza, is as an alternative uncovered in the Calabria put south of Naples, where this design of hot sausage is designed.","directions":"","url":"https://recipe.bluelayer.org/recipe/292/a-short-heritage-of-pizza-the-dish-that-conquered-the-globe"},{"id":"290","title":"How to cook with contemporary herbs","ingredients":"How to cook with fresh herbs Herbs are enjoyment and very simple to improve. As soon as harvested they create even the least complicated supper glance together with a connoisseur satisfaction. Through employing herbs in your cooking you can effortlessly big difference the flavors of your recipes inside countless alternative techniques, in accordance to which herbs you add. fresh herbs are best inside breads, stews, soups or veggies. Just about every season you add a alternative herb you consist of thoroughly adjusted the style. If you are a novice begin bit by bit, add basically a tiny at a period altering as you shift alongside till you comprise it exactly instantly. You will watch in utmost situations that an affected person herb is connected with a distinctive foodstuff products. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or product cheese. Of program, none of them are restricted to Individuals merchandise, however you will view them paired highest once in a while with that exclusive foodstuff. use your creativity and experiment, experiment, experiment! You can deliver herb vinegars for salad dressings, marinades, or soups. Herb oils are exceptionally informative within cooking when a recipe calls for it. Fresh herbs as garnishes gown up any dish manufacturing it physical appearance seriously amazing. Lay affected individual sprigs of rosemary about broiled lamb chops. Chop fresh parsley and sprinkle it above the top of your potato salad. The mixtures are limitless and the final result delectable. Fresh new herbs will maintain in the fridge for few times yet then you ought to freeze them. They can be frozen by means of laying them a paper towel and placing them in a plastic bag. When they are frozen simply seek the services of them inside cooking not as garnishes. A good friend of mine washes them, puts them an ice dice tray, addresses them with water and then freezes them. The moment she specifications them for soup, stews or sauces she specifically drops a dice in. My preferred herbs to expand are basil, oregano, lemon balm, parsley and mint. Mint is suitable however be watchful, mint can around work your backyard garden. A idea in this article would be to bury an vacant espresso can and plant the mint in it. The can helps prevent the mint in opposition to “creeping” all for the duration of your backyard. I enjoy to create herb butters. Choose a 50 percent of a cup of softened butter and blend within over 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, location the butter in the heart roll the saran wrap up to kind a “log” out of the butter. Put in the fridge and whenever you want a pat of butter specifically slash it off the “log”. (Hints for “log” butter: potatoes, bread, steaks, noodles or any sort of sauce). A fresh new herb in any salad dressing rather can make it sparkle. You can seek the services of any herb or a blend, be resourceful. I found out a trick a very long period in the past applying basil, lemon and avocados to deliver and fast organic and natural confront mask. Put a large handful of basil in a blender and work it on high. When the basil is made up of been pulverized, toss in a fifty percent of an avocado and a heavy teaspoon of lemon juice, mixture until smooth. Clean your confront, pat it dry and carefully rub the avocado blend on. Go away it on as extended as you including, then use sizzling water to it clean off.","directions":"","url":"https://recipe.bluelayer.org/recipe/290/how-to-cook-with-contemporary-herbs"},{"id":"281","title":"Is It Frosting? Or Is It Icing?","ingredients":"Property chefs top essentially use the expression frosting and icing interchangeably. This can trigger confusion. In invest in to avoid that confusion I which add to create a change amongst the 2 on my website. Frosting Frosting is a fluffy, thick concoction that will continue to keep its condition. You can pipe decorations with it which includes you look at on cakes. Even even though it retains a form it continues to be smooth and retains its creamy texture. There are as lots of dissimilarities of frosting recipes, as there are cookie recipes. One of the optimum well known is butter product. Even in the butter product group there is no one definitive recipe. It appears to be like that each region that can consider its fingers on butter incorporates its impression of what butter product frosting must be. Some are developed with eggs and butter. Some kinds you contain to cook sugar to a softball issue. There are other people that employ the service of shortening or a mixture of shortening and butter. Even now many others use't Use butter or shortening at all still a further materials this kind of as peanut butter. A straightforward butter product is only butter, sugar, flavoring and a liquid crushed and crushed right up until it is light and fluffy. It can be flavored with maximum any flavoring and coloured any colour for the duration of the overcoming point. Soon after overcoming, other ingredients these as dried fruit, insane or melted chocolate can be folded within. Icing Icing is typically substantially thinner than frosting and in this place will not keep styles. For the reason that it's further liquid it flows very easily and thins out filling in nooks and crannies. What differentiates icing in opposition to frosting is that as icing dries it gets to be comfortable and will harden as soon as carefully dry. This will make it perfect glue for cookie structure assignments, these kinds of as a gingerbread Place. For the cookie decorator that's not practical with a piping bag icing is the preferred cookie decorating medium. Just which includes frosting there are 1000's and thousands of icing recipes and recipe variances. An icing recipe can be as straightforward as powdered sugar put together with a liquid to additional challenging meringue types. One of the far better recognised meringue distinctions is Royal Icing. Dependent on the total of liquid applied Royal Icing can be piped and will continue to keep designs including frosting nonetheless it will harden as it dries. Consequently is it icing? Or is it frosting? In my humble feeling it boils down to one detail. If it remains tender (in purpose) it's frosting. If, at the time it dries, it hardens then it's icing.","directions":"","url":"https://recipe.bluelayer.org/recipe/281/is-it-frosting-or-is-it-icing"},{"id":"271","title":"Breadmakers For Very simple Baking","ingredients":"A bread manufacturer is a dwelling equipment that contains revolutionized the method of making breads. First manufactured within 1986 in Japan, breadmaker simply because then moved its route to households in the United Suggests and United Kingdom. By means of means of a breadmaker, computerized baking is made up of come to be potential and far more effortless. As with normal baking, ingredients ought to initially be calculated in accordance to the recipe. The mix is then poured into the bread pan that is positioned in the machine. The breadmaker will then choose some several hours to bake the bread through very first turning the blend into dough and finally baking it. The technique of developing dough is helped through a integrated paddle. When the baking is carried out and consists of been permitted to cool down, the bread is then freed in opposition to the bread pan. The paddle at the backside of the loaf really should be taken off against its Room. Breadmaker breads are considerably simpler to choose spoiled as compared with the industrial breads due to the lack of additives. Nevertheless, it is likely that sourdough starter could be added to the ingredients to add the shelf everyday living of the breads. Breadmakers consist of built-in timers that might be established for much easier baking. Other gear can be programmed to only plan the dough and not to bake the bread later on, in this scenario the dough is baked in an oven. Breadmakers consist of other takes advantage of as perfectly. They may perhaps be set to make jams, pizza bases, wheat-free loaf, cakes, and pasta and in some scenarios, mochi- a Japanese rice bread. Things to consider inside picking a breadmaker: - the general capacity of baking loafs - the top quality of bread designed - the duration of year it takes to make one loaf - the showcased programs - design and style: might both be one loaf breadmaker or multi loaf breadmaker However, like with natural baking there may occur handful of troubles in between the high quality of the bread generated. These kinds of may well both be brought on by the technique of baking or the good quality of breadmaker itself. Doughy loaf This circumstance just issues the temperature of the breadmaker. The integrated thermometer should read through 190 F. As soon as the baking is previously mentioned and the loaf is however doughy, you may possibly pick out to proceed baking it in a standard oven or wait until the breadmaker cools down and begin the entire process over. Tiny bread Lack of liquid further to the dough. The difficulty starts with the dissolving of the yeast. If way too small liquid is utilized, the yeast may well not be stimulated to establish the essential carbon dioxide, which is instrumental in making the dough add. Devoid of this, the loaf may turn out to be dense and will be substantially smaller sized. Collapsed or flat-topped bread Collapsing is generally owing to much too much addition of liquid to the dough. The yeast in this situation is extremely stimulated, establishing further gluten than the dough may withhold. This leads to the collapsing of loaf layout. Bread sticking in the breadmaker pan This can be decided by brushing the breadmaker pan with oil right before including the water into the dough. This performs nicely in the the vast majority of common ovens as properly. Also significantly rising of the loaf This difficulty may possibly be regulated with the employ the service of of salt. Incorporating one half teaspoon of salt may possibly be ample to maintain the growing of the bread within balance. One want not be an Einstein to work a very simple unit these kinds of as the breadmaker. For further more instruction and self-help pointers, buyers may perhaps check the guideline of the system.","directions":"","url":"https://recipe.bluelayer.org/recipe/271/breadmakers-for-very-simple-baking"},{"id":"266","title":"How To Determine The Perfect Bread Producer","ingredients":"Bread manufacturers are exceptionally prominent. The regular personal can create mouth watering, selfmade bread relatively smoothly with a bread company. Even with the benefit of a bread system, you need to nonetheless employ warning anytime introducing the ingredients, even if you employ the service of a combine. You can deliver a wide variety of designs and dimensions of loaf with a bread device. Countless All those employ the service of a bread device to just combine the ingredients then bake the loaf in a common oven. Measurements variety against one pound to 2 fat or a lot more, and you will optimum going make your mind up amongst a sq. or spherical loaf pan. Some bread suppliers will add a preheat cycle to warm the ingredients prior to baking. If you need your bread to add perfectly, make your mind up a bread company that does not heat right before period to bake the bread. Bread manufacturers will in essence add different configurations for option patterns of bread. There may well be configurations for wheat or French bread, and you will be in a position to get the doneness of the bread these types of as a mild, medium, or darkish environment. There will in addition naturally be a month-to-month or speedy bake cycle. It is interesting to add a window in the best or aspect of the bread gadget to make it possible for you to perspective the enhancements of your bread When it is baking. There are a number of options in opposition to which to consider within bread brands, consequently you may possibly initially require to take into consideration how considerably Room you comprise to retail outlet your fresh unit. Bread manufacturers occur in a amount of measurements, consequently pick one that you can keep efficiently. You really should get the potential of the bread manufacturer centered on how huge your loved ones is and how a great deal bread they try to eat. You can decide a bread manufacturer with a hold off timer which will permit you to level the mixture in the bread producer just before you go away household just about every working day and the bread will be well prepared any time you return. If you will need your bread producer to plan the dough however not cook it, you will require to discover a bread company with this aspect. Make a decision a bread manufacturer that will warn you at the time it is year to add added ingredients this sort of as fruit or mad. You will on top of that require a \"continue to keep sizzling\" aspect in situation you are absent any time the bread is performed. Feel for crust handle characteristics and one of a kind surroundings for end result, crazy, cheese, and greens. Exploration the promise Quite meticulously to create absolutely sure you will be capable to obtain support and substitute areas if crucial. Maintain in brain that if your loved ones consumes a little total of bread already, the moment you obtain your fresh bread producer that intake is most likely to enhance significantly. Come to a decision a somewhat larger sized dimensions that you assume needing. Try to remember that the maintain very hot characteristic is suitable, nevertheless if you go away the loaf in the bread company for an extensive time period of season it could possibly come to be soggy and flat. A bread manufacturer is a spectacular addition to your household. Practically nothing compares to the odor of recently baked bread versus your exceptionally personal kitchen area.","directions":"","url":"https://recipe.bluelayer.org/recipe/266/how-to-determine-the-perfect-bread-producer"},{"id":"264","title":"Build A Burger With Sixteen Substances Or Less","ingredients":"Build A Burger With Sixteen ingredients Or Less Napa Valley Basil-Smoked Burgers Can make 6 PESTO MAYONNAISE 2/3 cup mayonnaise Two tablespoons created basil pesto PATTIES Two fat ground sirloin 1/4 cup Zinfandel 1/4 cup minced new basil 1/4 cup minced red onion 1/4 cup fresh Italian bread crumbs 8 sun-dried tomatoes packed in olive oil, finely chopped Two teaspoons garlic salt Vegetable oil, for brushing on the grill rack Eight large fresh basil sprigs, moistened with water Six hefty seeded sandwich rolls, crack Six slices Monterey Jack cheese 6 red leaf lettuce leaves 6 (1/4-inch-thick) higher tomato slices Six paper-thin red onion slices, divided into rings 6 fresh basil sprigs Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Blend the mayonnaise and pesto in a reduced bowl and combine perfectly. Deal with and refrigerate until required. To create the patties, blend the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a large bowl. Managing the meat as minor as prospective, mix very well. Divide the mixture into 6 equivalent quantities and sort them into patties to in shape the rolls. Although the grill is geared up, brush the rack with vegetable oil. Throw basil sprigs straight onto the fire. Level patties on the rack; cover and cook 5 to Seven minutes on each side. In the course of the final several minutes of cooking, put rolls, lower facet down, on the outer edges of the rack to toast flippantly. Best each patty with a cheese slice. Cook One instant. Spread the mayonnaise in excess of the reduce sides of the rolls. On each roll backside, Area a lettuce leaf, a patty, a tomato lower, an onion slash and a basil sprig. add the roll tops and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/264/build-a-burger-with-sixteen-substances-or-less"},{"id":"243","title":"Sophisticated Fun With out Breaking The Financial institution","ingredients":"Superior information for the upcoming period you're taking into consideration hosting a get together. You put on't contain to really feel dizzy, confused and total of thoughts: I put on't contain a innovative bone in my overall body-how will I beautify without paying out a fortune? What will I serve? You can rest and consider a deep breath. Below are a number of hints on how to crank out an economical attractiveness that you can take pleasure in specifically as significantly as your visitors. How will I enhance without having paying a fortune? You wear't add to pay back large levels of money on a thing that will simply just be utilized after. Start off via seeking near your house and perspective what you can employ to dietary supplement a unique concept. For illustration, if you're hosting a luncheon for relatives or a neighborhood of buddies, acquire potted crops to in and exterior your house and destination them in the eating Space for a lush, backyard garden concept. Deliver location playing cards by means of producing each visitor's standing on a leaf. For an very affordable desk centerpiece, thoughts outside the house! Fill a long platter or wicker basket with pinecones, new fruit, outrageous, small white birch logs and child pumpkins. The Pampered Chef, the large lead supplier of kitchen area equipment, is made up of some interesting and multipurpose tabletop ingredients to guidance you, these types of as a Woven Options Rectangle Tray or Straightforward Additions® Exciting Mounted. Comprehensive off by sprinkling dried flower petals about the desk. You'll be stunned at how a great deal exciting you can add and how a lot money you'll conserve just through having your creativeness. What will I serve? Right here's in which highest persons strain needlessly. If you are creating a large class, preserve it uncomplicated and adhere with what you understand. Choose convenience of comfort and ease solutions these types of as prechopped greens or rotisserie chickens. Use't be concerned to request mates or relatives to convey a basic facet this kind of as a marinated salad or potato dish. For considerably less official events, buy treats that your visitors can graze on-combined mad, chilly cuts, crackers and unique cheeses, created salads and fresh salsa and chips. The Pampered Chef® incorporates innumerable easy nonetheless sensational recipe guidelines to guidance you just take within and out of the kitchen area all of a sudden, consequently you can be a part of your close friends in the festivities. To be sure to even the top discriminating palate, serve an stylish appetizer this kind of as Baked Brie. Alongside with your preferred drinks, and festive songs, you're properly on your path to hosting this yr's \"Affair to Keep in mind!\" Baked Brie with Apples & Cranberries Prep period: 15 minutes 1/2 cup chopped apple (1/2 medium apple) 1/4 cup sliced natural and organic almonds 1/4 cup dried cranberries 1 tablespoon packed brown sugar 1/4 teaspoon Pantry Korintje Cinnamon 1 tablespoon butter or margarine, melted 1 spherical (8 ounces) Brie cheese (over 4 inches in diameter) Crackers or cocktail bread slices 1. Preheat oven to 350° F. Coarsely chop apple with foodstuff chopper. Blend apple, almonds, cranberries, brown sugar and cinnamon in tiny batter bowl; mix carefully. Stir inside butter exactly until ingredients are moistened. 2. Reduce Brie in fifty percent horizontally taking utility knife. Level one 50 percent of Brie, rind aspect down, on tiny bar pan. Spoon fifty percent of the apple mixture on to backside fifty percent of Brie, spreading flippantly. Final with being 50% of Brie, rind aspect up. Spoon remaining apple mixture above top. Bake 12-15 minutes or till cheese is gentle and basically starts off to soften. serve with diverse crackers or cocktail bread slices. Generate: 8 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/243/sophisticated-fun-with-out-breaking-the-financial-institution"},{"id":"238","title":"A Beginners Guide to Chinese Cookery","ingredients":"To support you on your route to cooking Chinese food items at home, I’m going to temporarily reveal the uncomplicated instruments, ingredients and insider secrets which you have to have to recognize as a result that you can develop some simple and delicious dishes. I anticipate you enjoy the post and that it conjures up you to order cooking! Applications Whilst there are many implements and sections of instruments you can acquire, to start off on the street to cooking your private Chinese food, you exceptionally basically require a Terrific knife or 2 and a wok. Woks come inside all designs and measurements, they can be non-stick, flat-bottomed, they can even be electrical this kind of days still I still favor my old carbon metallic wok with it’s rounded bottom and one picket manage. This is a Pau wok. All those are quickly offered in Chinese supermarkets and are significantly considerably less high priced than other varieties. There is one crucial activity despite the fact that, in advance of you will be ready to cook with such a wok and that is to time it. You will will need to scrub it with a product cleaner to remove any residues of unit oil and dry it very carefully. Put the wok on the hob previously mentioned a lower heat. rub the in of the wok with two tablespoons of cooking oil taking kitchen area towel. Allow the wok warm bit by bit for Ten to 15 minutes then wipe the in with much more kitchen towel. The paper will appear absent black. serve on coating, heating and cleaning off right up until the kitchen area towel comes away clean. Your wok is at the moment well prepared to seek the services of. Right after employ, clean just in water devoid of detergent and dry appropriately around a low warm. You may well too put into practice a tiny oil if you need. This should stop the wok to rusting but if it does create rust, simply just scrub and time again. As nicely as the wok, you will require a wok stand, primarily if you add an electric hob. This retains the wok stable if you are working with it for braising or deep frying. You will additionally require a little something to stir with – any spatula, minimize or slotted spoon will do – metal for a metal wok and plastic or picket for a non-stick wok. Ingredients Just before you hurry out and obtain up the full Chinese portion at the grocery store, undergo in head that some ingredients don’t preserve perfectly if left unused. Accurately opt for everything straightforward in opposition to your most popular cookery e-book and obtain the variables that you will need for that then you can grow your determination as you breakthroughs throughout substitute dishes. Some well-known store-cupboard ingredients that you will virtually indeed have to have are darkish and light soy sauce, some variety of cooking oil and sesame oil, cornflour and rice Wine or sherry. For more content material, view my posting Chinese Cooking - ingredients and Resources. Insider secrets Stir-Frying The highest nicely identified Chinese cooking method is stir-frying. This is the place your wok will come into its individual as it’s form and size (at bare minimum Fourteen inches diameter with deep sides) is best for easy cooking. The secret to lucrative stir-frying is to add all your ingredients geared up in progress. Meat really should be slash in accordance to the recipe nonetheless normally in skinny strips. Greens in the same way still in any event ought to be of related styles and sizes to make certain even cooking. Extensive thin vegetables these kinds of as spring onions, carrots or asparagus are usually minimize on the diagonal so that added look neighborhood is revealed for more quickly cooking. Evaluate out sauce ingredients - look at the recipe - if they are all supplemental to the dish at the same year, you can put them all in one very little bowl. If cornflour is included, don’t fail to remember to offer you it a good stir ahead of introducing to the other food. Once you comprise almost everything penned, heat your wok until it is Quite warm then add oil and utilizing your desired stirring put into practice make sure that the oil is frivolously distributed previously mentioned the show up of the wok. Prior to you add your ingredients. the wok really should be so warm that it is nearly smoking - this will stop the foods in opposition to remaining greasy. The exception to this is if you are flavouring your oil with garlic, chilli, spring onions, ginger or salt - All those will melt away if the oil is way too sizzling. At this time add your other ingredients in the get outlined in the recipe and throw them about the surface of the wok making certain that practically nothing rests inside one House for far too extensive and moving the food to the center of the wok to the aspects. I propose that you have on an apron or other protecting apparel for this surgery as the foods usually spits because of to the large temperature it is cooked at. Deep Frying You can use your wok for deep frying but be Really careful that it is properly healthy on its stand. Below no scenarios depart it unattended. Deep frying in a wok makes use of much less oil than a deep fryer or saucepan still you could possibly obtain Individuals safer and much easier to use. Each time deep frying, make certainly that the oil is sizzling ample before incorporating ingredients or the food will finish up rather greasy. Try out it by way of dropping in a low piece of prepared food or a dice of bread. If the oil bubbles up around what you dropped inside then it’s scorching more than enough. Create indeed that food items to be deep fried is dried effectively on kitchen area paper or exhausted of its marinade right before cooking in different ways it will spit. Shallow Frying This is the similar as the Western technique. Fry food items on one facet, then the other and drain off any further oil ahead of introducing sauce ingredients. A organic frying pan is wonderful for this. Steaming Steaming is greatly utilized inside Chinese cookery. You can employ a bamboo steamer in a wok, a heat-proof plate positioned on a rack in a wok or other large pan or you can Use a normal Ecu steamer. If making use of a bamboo steamer or plate in a wok, carry above Two inches of water to a simmer. Put your rack into the wok (if the bamboo steamer is large adequate and will sit on the facets of the wok devoid of remaining in the water, you don’t need a rack) and balance your plate or steamer of food items on it. Put the lid on your steamer or wok and observe occasionally to see if the water desires topping up (use water which is presently hot). Whatsoever method you Use, create guaranteed that the foodstuff is more than the water position and isn’t turning out to be soaked. Braising As with Western cooking, braising is used for harder cuts of meat and features comfortable cooking of meat and/or greens within flavoured stock. Red-braising is the tactic the place food is braised in a dim liquid such as soy sauce which gives the foodstuff a red/brown shade. This type of braising sauce can be frozen and re-used.","directions":"","url":"https://recipe.bluelayer.org/recipe/238/a-beginners-guide-to-chinese-cookery"},{"id":"236","title":"Fondue – Non Alcoholic","ingredients":"Do you will need to percentage your delight in of cheese fondue with your little ones? Or did you particularly obtain out that one of your fondue social gathering site visitors doesn’t consume alcoholic beverages? Perfectly then it’s year to discover how to deliver non-alcoholic fondue. Non alcoholic fondue is very good for children and other Those who for whichever their purpose, contain an aversion to alcoholic beverages. The White Wine that delivers the distinctive style to fondue can be substituted with apple cider. Apple cider will offer you the Wonderful style that you be expecting against fondue without having the alcoholic beverages. The tale of how fondue arrived over goes everything which add this. Persons residing for the duration of extensive winters in the Swiss Alps experienced to anxiety about their food items Offer. They ate what was on hand. At the conclude of the chilly period, ordinarily all that was still left was demanding cheeses and Wine. Consequently with some experimentation and innovation, those people ingredients ended up blended with crunchy bread to develop the initial fondue dinners. Consequently just take a lesson against the us residents of the Swiss Alps and employ the service of what you add on hand. Wear’t stress over fondue supporters complaining that your fondue contains no chunk to it. Taking apple cider in its place of White Wine is a extensively affordable strategy. It style best and will add a good style to your fondue. If you Use apple cider in your fondue, you will never ever skip the White Wine. Non-Alcoholic Cheese Fondue 1 cup Apple Cider (to mixture with cheese) 1/4 cup Apple Cider (to add with cornstarch & mustard) 2 teaspoon Lemon Juice 1 tablespoon Onion (finely chopped) 3 cups Cheddar Cheese (shredded) 1 tablespoon Cornstarch 2/3 teaspoon Mustard Powder White Pepper (to taste) Heat the cider, lemon juice & onions on medium lower heat in your fondue pot Slowly and gradually add the cheese despite the fact that stirring Add cornstarch and mustard in 1/4 cup apple cider Add mix to cheese Add white pepper to taste Take note: if way too sweet, add far more lemon juice To Dip: Crusty Bread minimize into chunk-sized ingredients Veggies - Mushrooms, Potatoes, Cauliflower, Broccoli, Bell Peppers, etcetera. Pita or Flat Breads","directions":"","url":"https://recipe.bluelayer.org/recipe/236/fondue-non-alcoholic"},{"id":"234","title":"Baking Versatility","ingredients":"Almost everywhere you appearance, there is a good deal of concentration on reducing the excess weight out of our day by day diets, nevertheless who requirements to slash out the fat if it implies reducing out the taste? The moment it arrives to baking, there is a route to lower down on your pounds consumption without having switching the ingredients in your most loved recipes. If you substitute to nonstick silicone bakeware, you can minimize down on your weight usage with reduced energy. For the reason that the bakeware is nonstick, you never ever comprise to employ the service of butter, shortening, or grease on your pans or sheets to guarantee very simple foodstuff elimination. The initial silicone products and solutions built particularly for baking were tiny silicone mats that healthy very well on your cookie sheet and authorized you to bake cookies with out greasing the cookie sheet or stressing in excess of the bottoms getting to be burned. These kinds of tiny mats ended up a large good results and merchants were being complicated pressed to hold them within stock. As the reputation of Those people mats grew, companies make your mind up to explore the thought of developing far more bakeware against silicone. They begun making spoons, spatulas, and whisks that may well endure higher heats and could be utilized with nonstick cookware with no fret of ruining the coating. Silicone utensils were being the perfect selection for sweet manufacturing or any other project that essential a boiling and sticky liquid to be stirred. Kitchen Present makers too launched silicone potholders and oven gloves. Mainly because they can endure heats up to 500 levels, they are the perfect insurance plan that you won’t get hold of burned Even though you pull a sizzling dish against your oven. They don’t execute heat the way that a material potholder does and they are a lot sturdier and uncomplicated to continue to keep fresh new than standard potholders. Household canners fell in enjoy with silicone baker’s mitts since they may literally obtain into a pot of boiling water to remove a sizzling jar of foods after it was done processing. As an further reward these long lasting potholders do double accountability as lid grippers creating opening jars a snap. As soon as silicone strike kitchens in the sort of baking mats, utensils, and pot holders, kitchen area experts began to check out the potential of this content material in every day baking. Instantly just about any type of bakeware that may possibly customarily be identified in stainless steel, aluminum, glass, or stoneware was remaining provided in brightly colored silicone. Merchants begun marketing muffin tins, bread loaf pans, cake pans, and pie pans. The maximum popular pieces tend to be the specialty designed cake pans that let you to deliver cakes formed which includes every thing versus roses to pumpkins. They even add mini cake pans that make client, extravagant formed cakes. The recognition of silicone bakeware skyrocketed as chefs started off to check out the positive aspects of using this content material in their kitchens. Foodstuff pop out of silicone pans with unbelievable ease. You never will need to grease, flour, or even seek the services of cooking spray on a silicone pan and that adds up to a good deal of energy and fat grams held with each and every meal. Due to the fact silicone is amazingly versatile, it is very simple to bend and twist it as a result that cakes and breads pop out conveniently. You hardly ever contain to strain baked products out of the pan, so they keep there condition and you don’t view a lot of split and broken cakes. Silicone is a bakers dream as soon as it comes to making frivolously cooked cuisine. The written content distributes warm lightly, so you by no means end up with a cake that is burned about the edges and nonetheless not cooked in the middle. It in addition cools down abruptly ensuring that you foodstuff will not continue cooking and probably drying out the moment you remove them in opposition to the oven. Due to the fact silicone is nonstick, cleanup is a breeze. A small cleaning soap and water and any crumb still left on your bakeware disappears. It is nonporous, consequently it never ever keeps any odors against the foods you cook. Thoroughly versatile it goes from oven to desk to freezer and can even be thrown in the dishwasher. Once you are performed cleansing it, storage is a snap. With its adaptability, you can twist it, bend it, fold it or mash it up consequently it can suit in the smallest of drawers or cupboards. If you haven’t tried silicone bakeware, add a piece or 2 to your kitchen. You will be astonished at its excellent and versatility.","directions":"","url":"https://recipe.bluelayer.org/recipe/234/baking-versatility"},{"id":"228","title":"tomato bruschetta","ingredients":"Four higher, thick slices ciabatta A single garlic clove, halved 2 tbsp. extra-virgin olive oil Sea salt and black pepper Three fresh new tomatoes, skinned, seeded, and chopped 8 sun-dried tomatoes inside oil, roughly chopped 1/2 cup torn fresh basil leaves Oil versus jar of sun-dried tomatoes Preheat the oven to 375°F. rub every lower of ciabatta with the minimize aspects of the garlic clove. Set up the bread on a baking sheet and drizzle with the olive oil. Year with salt and bake for regarding Ten minutes, turning at the time, until golden. Blend the tomatoes, sun-dried tomatoes, and fifty percent the basil collectively. Period in direction of flavor with salt and pepper. Spoon on top of the ciabatta slices and prepare on a baking sheet. Drizzle with a small of the oil in opposition to the sun-dried tomatoes. Return to the oven for A few minutes to warm throughout. Serve garnished with the take it easy of the basil. Serves Four","directions":"","url":"https://recipe.bluelayer.org/recipe/228/tomato-bruschetta"},{"id":"226","title":"Three Ways To Cook The Perfect Rice","ingredients":"Rice could be cooked via Three strategies, each of which usually takes a substitute percentage of water. All those techniques are boiling, which usually takes Twelve moments as significantly water as rice; the Eastern approach, which will take Five days as significantly; and steaming, which desires 2-1/2 days as a great deal. Whichever of All those procedures is used, Sad to say, it need to be remembered that the rice grains, anytime correctly cooked, should be whole and apparent. To serve them this kind and keep away from the rice against feeding on a pasty appearance, this cereal really should not be stirred as well much within cooking nor really should it be cooked far too long. BOILED RICE - Boiling is relating to the least complicated route. Accurately boiled rice not only forms a profitable dish by itself, nevertheless is an good quality foundation for other dishes that might be served at any meal. The water in which rice is boiled must not be squandered, as it consists of considerably nutritive material. This water may be employed in the preparation of soups or sauces, or it may perhaps even be applied to delivery the liquid demanded in the manufacturing of yeast bread. BOILED RICE (Sufficient to serve Eight) One c. rice; Three tsp. Salt; Three qt. boiling water Wash the rice intently and add it to the boiling salted water. Boil immediately until the water starts off to seem milky because of the starch coming out of the rice into the water or till a grain can be effortlessly beaten between the fingers. Drain the cooked rice throughout a colander, and then pour chilly water over the rice in the colander, consequently as to wash out the unfastened starch and depart each grain obvious. Reheat the rice by way of shaking it around the fire, and serve sizzling with butter, gravy, or product or milk and sugar. Eastern Process - Rice created by the Japanese approach may possibly be utilized in the same tactics as boiled rice. Unfortunately, unless of course some employ is to be made of the liquid from boiled rice, the Eastern strategy incorporates the comfort of remaining a a lot more economical course of cooking this cereal. JAPANESE Technique (Sufficient to Serve Eight) 1 c. rice; 1-1/2 tsp. Salt; 5 c. boiling water Rinse the rice, add it to the boiling salted water, and boil slowly but surely for 15 minutes. Then add the utensil in which the rice is cooking and place it in the oven for Fifteen minutes much more, in acquire to evaporate the water far more totally and crank out the grains gentle with no remaining mushy. Serve in the similar way as boiled rice. STEAMED RICE - To steam rice requirements a lot more time than possibly of the previous cooking solutions, still it Good reasons no reduction of food items materials. Then, too, unless the rice is stirred way too a lot When it is steaming, it will comprise a improved visual appearance than rice cooked via the other methods. As in the situation of boiled rice, steamed rice may be employed as the basis for a number of dishes and may perhaps be helped in any evening meal. STEAMED RICE (Sufficient to serve Six) 1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water Rinse the rice closely and add it to the boiling salted water. Cook it for Five minutes and then level it in a double boiler and allow for it to cook until it is delicate. Retain the cooking utensil protected and do not stir the rice. More than One hour will be expected to cook rice in this path. serve in the exact course as boiled rice.","directions":"","url":"https://recipe.bluelayer.org/recipe/226/three-ways-to-cook-the-perfect-rice"},{"id":"216","title":"Deep Fryer - Components of Knowledge","ingredients":"Deep Fryer - ingredients of Knowledge Of training course the Chicken doesn't start out out battered. It arrives furnished frozen inside huge cardboard containers. Just before the chicken is organized for the cooking component it should be published and season to thaw out. Each and every piece of Chicken is rinsed in chilly water, then put in a vat of tenderising, salty water to soak for various several hours in a refrigerated Place. It is all over again rinsed and held chilly, until essential for cooking. Each time demanded for cooking the chicken is breaded in a exclusive spicy flour mixture, dipped in spice water, and breaded with mixture once again. Every piece is than closely positioned in the boiling oil in the deep fryer; setting up with the large, meaty parts, and completing with the skinny bony ingredients. This provides the thick meaty sections added period to cook. They consider the newest oil in the pot to commence off the cooking course of action. The deep fryer is on a timer and section direction all through the cooking juice the timer sets off an alarm which notifies you that it's period to stir the chicken, consequently it will become all facets cooked frivolously, even the aspects touching as soon as to start with put in the fryer. Once stirring the chicken it chefs until the conclusion of cooking cycle alarm goes off. Then the pot elevator will mechanically raise the cooking basket out of the scorching oil, allowing for the chicken to drip off the extra oil. The deep fryer far too chefs French fried potatoes. Once chopping the potatoes into the elongated dice condition in a cutter, the fries are battered, dipped and battered once more. They then can be carefully lessened inside arms finish, into the boiling oil. The cooking is back again regulated through a timer, which seems Although the cooking cycle is made up of performed. Just after 4 chefs the oil in the fryer prerequisites to be filtered to new it for upcoming cooking cycles. One more alarm suggests Even though oil filtering necessities to happen. The heat on the oil is became off, as a result the oil can neat down more than enough to function with. The cooking basket is lifted and eliminated versus the fryer. A valve is became to let the oil to drain down into the filtering drawer. While the oil is made up of exhausted the vacant oil reservoir is brushed, such as the heating coil function, to remove every little thing sticking to their surfaces. A pump is grew to become on which circulates the oil continuously for the duration of the filter. The filtering can just take desired destination for 10 or 15 minutes, dependent how darkish the oil seems to be in colour. The moment the oil incorporates come to be lighter in shade it is pumped back again up to the oil reservoir, as soon as the valve at the backside of the pot includes been shut. The heating part is grew to become on and the oil is introduced again up to cooking temperature. The hideous portion is scooping out the sludge at the backside of the filter drawer. Then the cleaned filter is dusted with a exceptional powder, put back again in its point beneath the fryer pot, and all is well prepared to transfer back. Sure the fryer does top of the cooking for you however look at out for the warm oil whenever loading the foods into the cooking basket. Even putting on rubber gloves gained't close the oil against burning you, need to it splash on your arms as the foods drops into the very hot oil. The magic formula is to be courageous and gutsy. Consider the foodstuff stop to the oil just before you shed it in. That course the splash is incredibly small, and doesn't leap up to fry your wrist.","directions":"","url":"https://recipe.bluelayer.org/recipe/216/deep-fryer-components-of-knowledge"},{"id":"213","title":"Banana Cranberry Bread","ingredients":"1 cup fresh or frozen cranberries
2 tbsp sugar
2 tbsp water Baking spray
1
1/4 cups white complete wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/2 cup light brown sugar (not packed)
2 higher egg whites
3 ripe medium bananas, frivolously mashed
1
1/2 tsp vanilla extract
1/2 tbsp turbinado sugar","directions":"In a small saucepan add the cranberries water and sugar and convey to a boil. Simmer above medium warm right up until the cranberries burst, about 4 minutes. Preheat oven to 350°F. Evenly spray a loaf pan with baking spray. In a medium bowl, mix flour, baking soda and salt with a twine whisk. Established apart. In a heavy bowl product butter and brown sugar with an electric powered mixer. add egg whites, bananas, and vanilla, and combat at medium tempo until thick. scrape down facets of the bowl. Add flour mixture and mixture at lower pace right up until mixed, do not in excess of blend. Fold within cranberries and pour batter into the created loaf pan; sprinkle with turbinado sugar on top and bake in the heart rack for about 60 minutes, or until a toothpick inserted in the centre arrives out fresh. Go the pan to a cord rack and allow for the pan great at minimum 25 minutes, bread need to be room temperature right before chopping.","url":"https://recipe.bluelayer.org/recipe/213/banana-cranberry-bread"},{"id":"208","title":"Cooking With Honey – The Wholesome Sweetener","ingredients":"If you have to have to be ready to cook sweets without the adverse conditioning outcomes of complex sugar, honey is an Good option. Between other motives, honey is metabolized excess slowly but surely by means of your overall body, this means that you are significantly less possibly to take a sugar “large” the moment consuming some thing designed with honey. Honey can be demanding to cook with, even though, for few good reasons. Consequently numerous Those use't cook with it considering the fact that they put on't recognize how. Nevertheless as soon as you realize how to seek the services of honey in your favourite kitchen area creations, it's not demanding at all to employ the service of. The to start with trouble that honey delivers is that it burns excess simply that organic sugar. This predicament is historically eradicated by way of performing your cooking or baking at a a little bit reduced warm. The principal hurdle to cooking with honey is that it is a liquid. Changing sugar with honey will damage some recipes if you use't create an allowance for the additional liquid that the honey provides. Top muffins, straightforward straightforward breads, yeast breads, and so on you can deliver the replacement without having any adjustment. Cakes, cookies and some other recipes you really should ease the total of liquid in the recipe to account for the honey. Honey is as well unbelievably simple to employ the service of within pies. Due to the fact they are previously relatively liquid, you can exchange the sugar with honey. If the pie filling appears way too runny, only add a very little more thickener right before you pour it in your pie shell. The taste of honey can occasionally be an place, still not normally. If you are producing a recipe that you have on't will need the taste to be recognizable, there are many aspects you can check out. Very first of all, obtain the mildest flavored honey you can. Normally that will be a incredibly light clover honey. (The paler the honey, the sweeter and milder the style, within overall.) If vital, you can use component honey, and element some other sweetener, these types of as apple juice target, agave nectar, stevia, or even sugar if you add to.","directions":"","url":"https://recipe.bluelayer.org/recipe/208/cooking-with-honey-the-wholesome-sweetener"},{"id":"204","title":"Cooking Wholesome For Radiant Fitness","ingredients":"Who can resist the mouth-watering shots in a cookbook? Who doesn’t add childhood reminiscences of the fragrances that wafted to the kitchen area on holiday seasons, and even on monthly, standard times? Spices, bread baking, cookies fresh out of the oven – all Those people bring about a deep longing in maximum of us. As consuming retains a positive desired destination in anyone’s each day agenda, as a result do all those who plan it. They add beome the uncrowned gods and goddesses of our life. Genuine cooking is composed of further more than opening a can with a monotonous envision of green beans on the entrance, or popping a Television set supper versus a wax-protected box into the oven or microwave. The genuine intent of cooking is to nourish Individuals wonderful bodies that we dwell within, to make it possible for them to improve and categorical power and strength, to retain them healthful and ready to triumph over environmental micro organism and microorganisms. Summarized in one term, the primary explanation of cooking is heath! Anytime does a fruit or vegetable (or any baked solution) furnish us with the utmost vitamins and minerals? The gurus look that food items developed within one’s particular atmosphere will historically add the highest vitamins. Recently harvested food items features the utmost dietary value. The moment a fruit or vegetable contains been sitting down for handful of times, or delivered about the world wide, the value of the nutrients and minerals diminishes. The easiest suggests of ‘cooking’ end result and greens for their health and fitness value is to take in them uncooked inside salads or as treats. As before long as warm is utilized, a Fantastic amount of the vitamins and minerals is weakened. A superior cook can plan a interesting plate with the organic hues of recently preferred culmination and greens. Genetically engineered foods is made up of infiltrated the developing of approximately all vegetation. This process didn’t exist until the final ten years, and it stays extremely arguable as the very long wide range impact on people contains hardly ever been demonstrated. Quickly talked about, this course of action is composed of infecting a balanced seed or grain with unique microorganisms or bugs to add its shelf everyday living, to deliver it seem ‘charming’ for the shopper long when the dietary value includes dissolved. This not basically consists of a detrimental affect on one’s physical fitness, still leaves the cook with a considerably less than delightful materials to serve. Cooking with organic food items that are organically developed (that usually means with no damaging insecticides or chemical fertilizers) delivers these days’s physical fitness knowledgeable chefs the great opportunity to pride in the year expended buying and in the kitchen area. Whipping up a carrot cake that will enchant both equally loved ones and mates (suitable deliver 2 cakes When you’re at it), or organizing a easy nonetheless healthier breakfast consequently the system will gleefully deal with the issues of the working day with no needing to be drugged by means of espresso or caffeine, create likely for the kitchen area the beloved section of the working day! Certainly the cook is the god of the spouse and children!","directions":"","url":"https://recipe.bluelayer.org/recipe/204/cooking-wholesome-for-radiant-fitness"},{"id":"196","title":"Five Methods to Create Your BBQ a Unforgettable Loved ones Celebration","ingredients":"For innumerable, grilling turns into a schedule mealtime game, even though for the highest focused grillers, summer season is dominated by large barbecue functions. Yet grillers do not contain to take among dull repetition and mad functions: every barbecue can and must be an exciting relatives event. Right here are 5 ways to make your routine night time barbecue a far more special knowledge: 1) Who said you have to adhere to meat? Much can be finished with bread and end result in excess of an open flame. To create this into a entertaining activity with your small children, employ the service of cookie cutters to make the bread and fruit into styles. You can come to a decision on themes like “animals” and “letters” or inquire that just about every shape be substitute from the others! Then, enable your little ones determine which toppings they would which includes to put on. Add cheese, onion and diverse spices to bread and cinnamon and honey to fruit. 2) Attempt foil-wrapped speculate food. Issue choice combos of chicken, fish and vegetables with sauces and spices inside foil packets. These types of cook in significantly less than 20 minutes and lead to no-mess, lip-smacking achievements. Little ones will appreciate the surprise section and can efficiently replace packets. You can even question your loved ones for combo recommendations prior to the barbecue, or attract component names out of a hat to crank out fresh dinner ideas. 3) A little amount goes a long path. If you tend to adhere to the exact same previous beef burgers and pork wieners, why not test grilled pizza or salmon steaks? Likewise, test to mix it up with condiments and seasoning. Ill of ketchup? Try out salsa rather. Glimpse on the net where you’ll identify 1000's of very simple recipes for barbecue rubs. Individuals offer you your foods that much more pizzazz and prevent the mess and drip that comes with barbecue sauces. 4) Barbecues don’t add to be rushed. in fact, barbecue devotees will notify you that today’s easy broiling is an insult to the expression, which really should characterize a process of slow cooking on lower warm. You can track down countless slow cooker recipes on line, and the hesitate is a Terrific prospect to pass some quality period with your family and mates. Pleasurable back garden things to do involve creating an outside canvas to paint on or participating in garden bowling with loved ones products and solutions. 5) Mother said not to enjoy with your foods, still there’s normally an exception! Barbecue games are suitable fun and delicious at the identical year. In the game Glutton, each participant gets to be a sure total of mashed potatoes, macaroni and cheese or any other side dish. Diverse kitchen utensils are put in a box and the players blindly pick a several. on the go, they start out to try to eat their dish with the products and solutions that they took out. The to start with to conclude his or her food items wins the prize! Finally, don’t fret! Far too a lot of men and women acquire missing in the details of coming up with the perfect barbecue get together and ignore to enjoy the social surroundings and delicious foods. As a result kick back, bask in the enjoyable sunshine and prepare for a summer season of unforgettable barbecues!","directions":"","url":"https://recipe.bluelayer.org/recipe/196/five-methods-to-create-your-bbq-a-unforgettable-loved-ones-celebration"},{"id":"184","title":"Baked Chicken Milanese with Arugula and Tomatoes","ingredients":"For the Salad:
One particular tbsp olive oil
Two tbsp balsamic vinegar
Five medium ripe tomatoes, diced
1/4 small red onion, sliced slender Just
one tbsp chopped fresh basil Kosher salt
and pepper to taste
Six cups little
one
arugula For the chicken:
24 oz (3) boneless skinless chicken breasts, sliced in
50 percent lengthwise
3/4 cup Italian knowledgeable breadcrumbs
1/3 cup grated Romano cheese (or parmesan)
1 lemon, juice of
A single tbsp olive oil Kosher salt Fresh cracked black pepper Olive oil spray (I utilised my misto)","directions":"In a medium bowl, whisk olive oil and balsamic. add tomatoes, basil and onions; year with salt and pepper. and throw. Fixed apart at minimum amount Ten minutes so the juices mix. Preheat oven in direction of 450°. Location a heavy baking pan in the oven to consider incredibly hot. Mix breadcrumbs and grated cheese inside one bowl. in a further bowl add olive oil, lemon juice, and pepper. Flippantly pound chicken breasts into cutlets, oneself must have Six. Wash and dry cutlets perfectly with paper towels; time with salt and pepper. Dip cutlets into lemon/oil blend, then into breadcrumbs, urgent firmly toward stick. Remove the baking pan from the oven and spray with cooking spray. Point the chicken on the baking sheets and spray with olive oil spray on top. Bake Chicken, turning at the time halfway all through for about Fifteen minutes general, or until chicken is golden. Take out from the oven and best with arugula and tomato salad on best.","url":"https://recipe.bluelayer.org/recipe/184/baked-chicken-milanese-with-arugula-and-tomatoes"},{"id":"183","title":"Baked Chicken Parmesan","ingredients":"4 (about Eight oz each) Chicken breast, fat trimmed, sliced in half to deliver 8 3/4 cup expert breadcrumbs (I applied full wheat) 1/4 cup grated Parmesan cheese Two tbsp butter, melted (or olive oil) 3/4 cup reduced excess weight mozzarella cheese A person cup marinara or Filetto di Pomodoro Cooking spray","directions":"Preheat oven toward 450°. Spray a higher baking sheet lightly with spray. Mix breadcrumbs and parmesan cheese in a bowl. Melt the butter in a further bowl. Frivolously brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the being Chicken. Flippantly spray a small even more oil on top and bake in the oven for 20 minutes. Switch chicken around, bake another 5 minutes. Clear away in opposition to oven, spoon 1 tbsp sauce previously mentioned each individual piece of chicken and top every with A single 1/2 tbsp of shredded mozzarella cheese. Bake Five far more minutes or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/183/baked-chicken-parmesan"},{"id":"180","title":"Asparagus Prosciutto Panini with Garlic Mayonnaise","ingredients":"Two oz slim
asparagus, difficult finishes trimmed
A single tbsp Hellman’s light mayonnaise
One clove crushed garlic
A few oz ciabatta, sliced open up Just
one slice (1/2 oz) prosciutto ham (Dilusso, or Use ham) Just
one slash lower weight swiss (Sargento)
1/3 cup boy or girl
arugula Olive oil spray (Misto)","directions":"Preheat panini grill. Frivolously spritz asparagus with olive oil, time with salt and pepper. The moment the grill is scorching, grill asparagus relating to 3-4 minutes until smooth crisp. Mounted aside. Blend mayonnaise and garlic in a small bowl. Distribute the garlic mayonnaise in the ciabatta. Lay the cheese, prosciutto and asparagus in the bread; end and frivolously spray the top with cooking spray. Issue on a panini push and end until the cheese melts and the bread is toasted. Minimize in fifty percent and try to eat quickly.","url":"https://recipe.bluelayer.org/recipe/180/asparagus-prosciutto-panini-with-garlic-mayonnaise"},{"id":"177","title":"Bacon Crowned Petite Turkey Meatloaf with BBQ Sauce","ingredients":"3/4 cup grated zucchini,
all dampness squeezed dry with paper towel
2 tbsp onion, minced
Two tbsp diced pink pepper
1/2 cup seasoned breadcrumbs (you can Use gluten-free crumbs too)
One particular huge egg
One tsp smoked paprika
1 tsp kosher salt
1.3 lb uncooked
93% lean ground turkey
Five slices middle minimize bacon, slash in
50 percent","directions":"In a large bowl, add the zucchini, onion, purple pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. add the turkey and combine until mixed through. Produce 5 equivalent loafs and level them into the loaf pan. Place the 2 bacon halves in excess of each individual loaf and top each with 1/2 tbsp additional BBQ sauce. Bake about 25 minutes or until cooked during.","url":"https://recipe.bluelayer.org/recipe/177/bacon-crowned-petite-turkey-meatloaf-with-bbq-sauce"},{"id":"174","title":"bissara","ingredients":"Two cups hefty dried fava beans, soaked right away and exhausted 3 cloves garlic 1/2 cup olive oil Eight cups water Just one small eco-friendly chile, seeded and chopped Four tbsp. lemon juice 2 tsp. ground cumin Sea salt and black pepper Paprika Chopped fresh parsley, to garnish Space the fava beans, garlic, 1/4 cup olive oil, and water in a saucepan. bring to a boil, cover, then cook over medium heat till the beans are delicate, about One to Just one 1/2 hours, relying on sizing and freshness of the beans. Drain and neat, booking A single 1/2 cups of the cooking alcoholic beverages. Destination the beans and the eco-friendly chile in a foods processor with One particular cup of the reserved liquor. Combine till tender, incorporating more of the liquid if critical toward execute a company nonetheless smooth purée. Return the purée toward a fresh new saucepan and stir in the lemon juice, cumin, and salt and pepper to taste. Cook dinner carefully for Five minutes, stirring. Move the bissara to a serving bowl. Drizzle with the getting olive oil, sprinkle with paprika to taste, and garnish with parsley. serve at area weather conditions with flat bread and vegetable sticks, if preferred. Serves 6","directions":"","url":"https://recipe.bluelayer.org/recipe/174/bissara"},{"id":"164","title":"caribbean bean & rice soup","ingredients":"One particular tbsp. sunflower oil A person medium onion, chopped 2 garlic cloves, minced Two stalks celery, chopped Two carrots, chopped Just one small environmentally friendly bell pepper, seeded and chopped Just one little crimson bell pepper, seeded and chopped Two bay leaves 2 tsp. paprika Three cups tomato juice 1/2 cup tomato paste Two tsp. dried thyme Three cups vegetable bouillon 1 (15-oz.) can coconut milk 1/2 cup long-grain rice One particular (15-oz.) can red kidney beans Sea salt and black pepper For the croutons 3 cups day-old bread cubes Two tbsp. olive oil Two tsp. paprika 1/2 tsp. dried thyme Heat the oil in a heavy saucepan, then add the onion and cook dinner in excess of medium-high heat for 5–7 minutes until the onion is comfortable. Add the minced garlic, celery, carrots, eco-friendly and purple bell peppers, bay leaves, and paprika, and carry on to cook for a different 5 minutes. Stir in the tomato juice, tomato paste, and thyme leaves, then cook for Five minutes. Add the bouillon, coconut milk, and rice. Bring toward a boil, remove the heat, cover, and simmer for 30 minutes. add the kidney beans and cook for another Fifteen minutes. Eliminate the bay leaves and year to taste with salt and pepper before serving garnished with croutons. In direction of crank out the croutons, throw the cubes of stale bread with the olive oil, paprika, and thyme. Spread in a one layer on a baking sheet, and bake at 375°F for 4–5 minutes until golden brown. Serves Two generously","directions":"","url":"https://recipe.bluelayer.org/recipe/164/caribbean-bean-rice-soup"},{"id":"155","title":"french toast","ingredients":"Employ the service of your preferred bread in this recipe. Whole wheat bread is Great and healthier When challah or brioche Makes your French toast light and airy. Two tbsp. silken tofu A single cup oat or soy milk A single tbsp. nutritional yeast Just one tbsp. sugar 1 tsp. vanilla extract 1/2 tsp. ground cinnamon Pinch ground nutmeg Canola oil or nondairy butter, for frying 8 slices bread Warmed maple syrup, to serve In a medium bowl, mix the tofu in direction of a paste with a tiny of the oat or soy milk. Although soft, add the getting milk, nutritional yeast, sugar, vanilla, cinnamon, and nutmeg. Lightly oil a heavy skillet or griddle with canola oil or nondairy butter. Dip the bread slices into the blend, masking both equally aspects. Cook dinner above medium-low warm, flipping as soon as, until golden on both of those sides. Cut into triangles and serve with warmed maple syrup. Serves 4","directions":"","url":"https://recipe.bluelayer.org/recipe/155/french-toast"},{"id":"153","title":"Foods STORAGE","ingredients":"The following laws of protected foods storage comprise 2 needs: 1. To keep away from contamination of foodstuff 2. To stop advancement of microbes that could possibly already be in food stuff Climate manage is an large section of foodstuff storage. Perishable meals should Be stored out of the Food Danger Zone—41°F to 135°F (5°C to 57°C)—as a great deal as potential, Considering the fact that Those temperatures guidance bacterial advancement. THE FOUR-HOUR RULE Foods is dealt with in a lot of concentrations amongst the season it is obtained and the season it is at some point Served.This progression, identified as the circulation of food, is described more in a later section. For the duration of just about every stage,foodstuff may possibly be allowed to continue being in the Food items Chance Zone for a period. To protect food and preserve it secure, observe the four-hour rule: Do not allow for foods keep on being in The Foodstuff Possibility Zone for a cumulative amount of money of additional than 4 hrs in between getting And serving. For example,visualize a foods that is left on the loading dock for Thirty minutes before Getting put into cold storage,removed from storage and remaining on the worktable for an hour Ahead of remaining prepared,and finally cooked at a small weather conditions consequently that it usually takes Three hrs To achieve a safe inner temperature (see p. 29).This food consists of expended a volume of 41/2 hours In the threat zone and need to be regarded as hazardous. Getting 1. Safe and sound food running starts the second foodstuff is unloaded to The delivery truck. in reality, it begins even former than this, with The choice of superior, respected suppliers.Continue to keep the getting Regional fresh and effectively lit. 2. Examine all deliveries.Attempt to plan deliveries all through non-peak Hrs to allow suitable season to examine the products and solutions. For the very same Reason,try out to timetable deliveries as a result they occur a single at a year. 3. Reject shipments or ingredients of shipments that are destroyed or not At the acceptable weather conditions. Frozen foodstuff should exhibit no indications Of ingesting been thawed and refrozen. 4. Label all solutions with the transport date or a use-by date. 5. Shift products routinely to acceptable storage. DRY Foods STORAGE Dry food storage pertains to those food not heading to service bacterial Advancement within their pure nation.Such food items involve Flour Sugar and salt Cereals, rice,and other grains Dried beans and peas Ready-prepared cereals Breads and crackers Oils and shortenings Canned and bottled meals (unopened) 1. Retail outlet dry meals in a neat,dry put,off the surface,away against the wall,and not beneath A sewer line. 2. Continue to keep all packing containers tightly closed to protect to insects, rodents, and dirt. Dry Meals can be contaminated,even if they don’t want refrigeration. FREEZER STORAGE 1. Preserve frozen food items at 0°F (–18°C) or small. 2. Maintain all frozen foodstuff tightly wrapped or packaged to stay away from freezer burn. 3. Label and day all items. 4. Thaw frozen meals perfectly. Do not thaw at room temperature, simply because the seem Weather will move around 41°F (5°C) in advance of the within is thawed,ensuing inside Bacterial progress.This kind of solutions could be used: • in refrigerator • Beneath cold operating water • in a microwave oven,if the solution is to be cooked or served automatically REFRIGERATOR STORAGE 1. Preserve all perishable food items the right way refrigerated. Observe that the decreased limit of the Foods Threat Zone (41°F/5°C) is basically the higher decrease for refrigerator storage.Optimum Foodstuff keep even greater at decrease temperatures.The hefty exception is new fruits And veggies, which are not viewed as possibly harmful foods. Perspective Table 2.4 for desired storage temperatures for various food. 2. Do not crowd refrigerators.Depart put in between products and solutions consequently chilly air can circulate. 3. Preserve refrigerator doorways shut except the moment removing or positioning within foodstuff. 4. Preserve cabinets and interiors of refrigerators Rinse. 5. Retailer uncooked and cooked solutions individually if Possible. 6. If uncooked and cooked food stuff should be retained in The same fridge, maintain cooked foods Over raw foods. If cooked food are held In this article raw foodstuff, they can turn out to be contaminated Via drips and spills.Then,if they are Not to be cooked back again ahead of serving,they May be damaging. 17. Continue to keep refrigerated food wrapped or included and in sanitary containers. 18. Do not permit any unsanitary show up, such as the bottoms of other bins, contact Any food items. 19. Chill food items as suddenly as possible over ice or in a cold-water bathtub right before putting in The refrigerator.A gallon of stock positioned in a refrigerator hot off the stove may perhaps choose 10 hours to shift right here 41°F (5°C),delivering germs plenty of season to develop. 10. At the time trying to keep food items these as protein salads in a chilly bain-marie or refrigerated desk For provider, do not heap the food items about the position of the container.The foods over This place will not continue being chilly sufficient. Scorching FOOD Preserving 1. To preserve foodstuff incredibly hot for support, use steam tables or other resources that will preserve All pieces of all food items above 135°F (57°C) at all situations. 2. Preserve foodstuff lined. 3. Serve foods to preserving weather as instantly as opportunity by working with ovens, steamers, Range-top pots and pans,or other cooking equipment.Do not very hot cold food items By placing them immediately in the steam table.They will take too long to heat,and microbes Will add year to grow. 4. Do not let ready-to-eat food appear in get hold of with any contaminated look. Foodstuff Storage Temperatures Raw greens and fruits (see note) 40°–45°F/4°–7°C Eggs 38°–40°F/3°–4°C Milk and cream 36°–40°F/2°–4°C Poultry and meat 32°–36°F/0°–2°C Fish and seafood 30°–34°F/–1°–1°C","directions":"","url":"https://recipe.bluelayer.org/recipe/153/foods-storage"},{"id":"144","title":"Swedish Meatballs","ingredients":"A single tsp olive oil
A person small onion, minced
1 clove garlic, minced
One celery stalk, minced
1/4 cup minced parsley
One lb
93% lean ground beef
1 large egg
1/4 cup knowledgeable breadcrumbs Salt
and pepper to taste
1/2 tsp
allspice
Two cups minimized sodium beef stock
2 oz gentle cream cheese","directions":"In a higher deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, more than 4-5 minutes. add celery and parsley and cook until tender, about 3-4 additional minutes. Make it possible for cool a couple minutes. In a large bowl add beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. add effectively and sort meatballs with your arms 1/8 cup each individual (fill 1/4 cup then divide the meat in half). Add beef inventory to the pan and bring to a boil. Remove heat toward medium-low and slowly lose meatballs into the broth. Cover and cook dinner in excess of Twenty minutes. Get rid of the meatballs with a slotted spoon and fixed apart in a serving dish. Anxiety the stock, add to blender with product cheese and pulse until smooth. Return to pan and simmer a number of minutes to thicken, then pour over meatballs. Garnish with parsley and serve in excess of noodles or with toothpicks if you need to have toward set Those out as an appetizer. This generates 22 meatballs, nutritional info is dependent on 5 meatballs with gravy.","url":"https://recipe.bluelayer.org/recipe/144/swedish-meatballs"},{"id":"125","title":"White Bean Crostini","ingredients":"Two cups Cannelini or Northern Beans Two tbsp olive oil 4 tbsp water A person tbsp fresh thyme Just one clove garlic Salt and fresh pepper Crostini: 8-1/2? piece of baguette (4 oz), sliced into 1/4? sections Garlic clove Olive oil spray Excess thyme for garnish Balsamic vinegar Lower the bread into 1/4? thin slices. Oneself can toast this sort of in the oven with a tiny olive oil spray at 400° turning as soon as until toasted or grill them. I applied my grill to toast them with a light spray of olive oil. Once the bread is toasted, lightly rub it with a garlic clove slash in 50 percent. At the moment your bread is organized in direction of top. Pureé in a very little blender all the ingredients for the white bean spread. If it’s as well dry on your own can add a little far more water. Top each piece with 2 tsp of white bean puree and garnish with new thyme. Drizzle with a contact of balsamic straight in advance of serving. Will make 34 pieces.","directions":"","url":"https://recipe.bluelayer.org/recipe/125/white-bean-crostini"},{"id":"110","title":"Steamed Clams with Contemporary Basil","ingredients":"Steamed Clams with fresh Basil Two dozen tiny neck clams 2 tsp olive oil A few cloves garlic, reduce within higher chunks Just one tsp unsalted butter 2 tbsp fresh new herbs this kind of as basil or parsley 1/2 cup White Wine 1/4 cup water Warm a high pot on superior heat. add oil. Whenever incredibly hot, add garlic and cook right up until golden. add butter, Wine, water and clams and protect tightly, get rid of to medium-lower heat. Cook dinner 5 toward Ten minutes, or until the shells open. Do not overcook or the clams will come to be rubbery. Transfer clams with a slotted spoon toward a higher bowl and pour the liquid during a strainer around the clams. top with fresh new herbs and take pleasure in with a favourable crusty bread.","directions":"","url":"https://recipe.bluelayer.org/recipe/110/steamed-clams-with-contemporary-basil"},{"id":"108","title":"Thin Spinach and Bacon Filled Mushrooms","ingredients":"Fourteen oz (1 package) fresh mushrooms, stems separated
Two garlic cloves, sliced slender
Four cups fresh baby spinach
4 slices center slice bacon
One particular tsp olive oil
1/4 cup Italian professional breadcrumbs
Two tbsp shredded Parmesan cheese Good Harmony cooking spray","directions":"Preheat the oven to 400°F. Evenly spray a foil covered baking pan or baking dish with cooking spray. Take away stems to mushrooms and mince good. Heat a medium sized skillet. Rinse spinach and add in direction of the skillet; cook dinner until it wilts, around Two Minutes. Get rid of against the pan, squeeze more liquid and chop fine. Set apart. Dry skillet, add bacon to the skillet and cook dinner on small warm until bacon is cooked through. Established aside on a paper towel. Coarsely chop. Fresh skillet and add olive oil in direction of the pan. add garlic and saute until golden, about Two minutes. Add minced mushroom stems and saute until tender, about Two minutes. Clear away against heat and mix mushroom stems with sauteed spinach, bacon, breadcrumbs, and parmesan Cheese. Time mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off. Area on an oven safe and sound dish and frivolously spray the tops with oil. Bake Twenty minutes or until golden. Eat hot. Will make more than 11 medium sized mushrooms.","url":"https://recipe.bluelayer.org/recipe/108/thin-spinach-and-bacon-filled-mushrooms"},{"id":"95","title":"Bruschetta with Tomato and Basil","ingredients":"6 or
Seven ripe plum tomatoes, diced
Two cloves garlic, minced
1/4 lower red onion, chopped Just
one tbsp more virgin olive oil Olive oil spray
Two tbsp balsamic vinegar
6-8 fresh basil leaves, chopped Kosher salt Freshly ground black pepper to taste
Sixteen oz baguette or French bread
1-2 garlic cloves, peeled","directions":"Mix tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil. Fixed apart. Minimize bread into 1/2 inch thick slices. Desired destination on a tray and spray flippantly with olive oil. Toast bread down below broiler, until golden, viewing greatly not toward enable it burn up. After bread is toasted, rub every piece with whole garlic clove. Vacation put bread on a platter and top with tomato blend. Serve mechanically or the bread will turn out to be soggy. Will make virtually 26 reduced slices.","url":"https://recipe.bluelayer.org/recipe/95/bruschetta-with-tomato-and-basil"},{"id":"82","title":"Slim Baked Mozzarella Sticks","ingredients":"Twelve sticks part-skim, small sodium mozzarella string cheese (Sargento)
One large egg, crushed
2 tbsp flour
5 tbsp Italian seasoned breadcrumbs
Five tbsp panko crumbs
2 tsp parmesan cheese
One tbsp dried parsley Olive oil cooking spray","directions":"Slash cheese within half to offer yourself 24 parts. Point cheese in the freezer till cheese is frozen. In small bowl, whisk the egg. Location the flour on a different tiny dish. Inside independent bowl, combine bread crumbs, panko, parmesan cheese and dried parsley. Dip the frozen sticks in flour, shaking off additional, then into the egg, then coat with the crumbs. Repeat this treatment with the remaining cheese positioning them on a tray with wax paper. Level cheese back into the freezer at minimum amount A single hour until ready toward bake (this is a Should really or they will soften prior to the crumbs get hold of golden). Once ready to bake preheat oven in direction of 400° F. Line a baking sheet with aluminum foil and lightly spray with oil. Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a small further more oil and bake in the backside third of your oven until crisp, about Four to 5 minutes. Convert and bake an more 4 – Five minutes looking at them greatly thus they don’t soften. Can make 24 sections.","url":"https://recipe.bluelayer.org/recipe/82/slim-baked-mozzarella-sticks"},{"id":"77","title":"Skinny Italian Turkey Meatballs","ingredients":"Twenty oz (1.Three lb) ground turkey breast 99% lean 1/4 cup total wheat skilled breadcrumbs 1/4 cup cheese, grated 1/4 cup parsley, finely chopped One particular egg A single hefty clove garlic, beaten One particular tsp kosher salt + fresh pepper Two tsp olive oil 4 cloves garlic, smashed Two 28 oz cans beaten tomatoes (I which add Tuttorosso) 1/2 lower onion, retain comprehensive A single bay leaf A person tsp oregano 1/4 cup new chopped basil Salt and fresh pepper to taste","directions":"","url":"https://recipe.bluelayer.org/recipe/77/skinny-italian-turkey-meatballs"},{"id":"67","title":"Thin Artichoke Dip","ingredients":"13.Seventy
five oz
artichoke hearts packed inside water, drained
Two tbsp chopped shallots
1/4 cup pounds free Greek yogurt
1/4 cup Hellmann’s light mayonnaise
1/2 cup (2 oz) shredded
aspect skim mozzarella cheese Salt
and fresh pepper to taste
2 tbsp whole wheat bread crumbs Olive oil spray","directions":"Preheat oven toward 400°. In a lower foodstuff processor, coarsely chop the artichoke hearts with the shallots. Add artichokes, yogurt, mayonnaise, parmesan cheese, mozzarella, salt and pepper in a medium bowl. Stage in an oven-proof dish and top with breadcrumbs. Evenly spray the crumbs with olive oil then bake at 400° for 20-25 minutes, till sizzling and cheese is melted. Serve instantly absent. Can be intended one particular working day in progress without the breadcrumbs and held in the fridge right before baking. add breadcrumbs right before baking. Will make regarding Two 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/67/thin-artichoke-dip"},{"id":"59","title":"Persian Turkey Kofta Kebabs","ingredients":"Twenty oz
93% lean ground turkey Just
one tiny onion, minced
Two cloves garlic. minced
1/4 cup fresh parsley, chopped
Two tbsp bread crumbs
1/4 tsp
allspice
1/4 tsp coriander
1/4 tsp paprika
1/4 tsp chili powder Salt
and fresh new pepper (to taste)","directions":"In a superior bowl mix the ground turkey, onion, garlic, parsley, breadcrumbs, spices, salt and pepper until frivolously mixed. Divide into a heaping 1/4 cup portions thus by yourself take 12; roll into log formed ovals. Point on a cookie sheet and refrigerate at minimum amount 30 minutes. If having wooden skewers, soak inside water at minimum amount 30 minutes ahead of grilling. Every time geared up to consume, preheat grill to large warm. Diligently add the skewer through the formed meat. Grill for 10 toward 15 minutes on indirect heat turning often, right up until meat is no extended purple.","url":"https://recipe.bluelayer.org/recipe/59/persian-turkey-kofta-kebabs"},{"id":"58","title":"Pan con Tomate (Spanish Tomato Bread)","ingredients":"Sixteen oz rustic loaf or French baguette, sliced
1/4 inch thick
2-3 garlic cloves, peeled
and remaining complete
Three ripe medium tomatoes, lower in fifty percent Kosher salt toward taste Recently cracked black pepper
4 tsp extra virgin olive oil","directions":"Preheat the oven to 375°. Destination bread on a baking sheet and issue in the oven to flippantly toast for in excess of Five minutes, or until a bit crisp on top and scarcely golden; take away to the oven. Despite the fact that still hot, flippantly rub the garlic cloves about the show up. Then rub the tomato halves over the tops of the toasted bread. Sprinkle with salt and pepper and drizzle with excess virgin olive oil; serve automatically while however sizzling.","url":"https://recipe.bluelayer.org/recipe/58/pan-con-tomate-spanish-tomato-bread"},{"id":"47","title":"Lower Fat Baked Onion Rings","ingredients":"A single medium onion, sliced into
1/4 inch rings
Two
1/4 cups small fat buttermilk
1/2 cup panko breadcrumbs
1/4 cup Italian skilled complete wheat breadcrumbs
1/4 cup beaten corn flake crumbs Salt to taste","directions":"Stage slices of onion in a shallow dish. Pour the buttermilk about the final and let them soak for about A person – 2 several hours, refrigerated. Preheat oven in direction of 450 ranges. Line baking sheet with parchment paper or foil. Mix panko, breadcrumbs and corn flakes and location half of the crumbs in a large dish, period with salt. Book the relax for each time the 1st batch is employed up. This should really support steer clear of clumping and they really should stick improved to the onions. Dip each soaked onion ring into the crumb mixture; coat very well. Level rings on to 2 cookie sheets. Frivolously spray with oil. Bake more than Twelve minutes or till golden brown. Serve automatically.","url":"https://recipe.bluelayer.org/recipe/47/lower-fat-baked-onion-rings"},{"id":"45","title":"Italian Crammed Artichokes","ingredients":"2 medium
artichokes
Four cups water
1/2 lemon
Two tsp olive oil
Two cloves garlic, crushed
3/4 cup skilled breadcrumbs
1/4 cup grated pecorino romano or
a superior parmesan cheese
One particular egg white, whisked
A person cup bodyweight free Chicken broth (vegetable broth can be
applied instead)
2 oz white Wine Olive oil spray","directions":"Lower the stems and the tops off the artichokes. Employing a scissor reduce off the strategies of the leaves and squeeze lemon all above toward steer clear of browning. In a large pot, fill with Four cups water and issue artichokes upside down in pot. Boil 12-14 minutes. Get rid of versus water and set apart toward interesting. After artichokes have cooled, take away the center leaves and scoop out the choke with a teaspoon. In a minor sauté pan, heat oil and sauté garlic until golden (about 2 minutes). Take away in opposition to heat. add breadcrumbs, grated cheese, and egg white and mix well. Issue artichokes in a baking dish and things the centers and leaves all in close proximity to with the stuffing. Spray evenly with olive oil. Fill the bottom of the baking dish with broth and Wine and deal with with aluminum foil. Bake for 40 minutes at 350° eliminating the foil the very last Ten minutes of baking.","url":"https://recipe.bluelayer.org/recipe/45/italian-crammed-artichokes"},{"id":"39","title":"Nutritious Baked Rooster Nuggets","ingredients":"Sixteen oz (2 large) skinless boneless chicken breasts, lower into even bit sized
areas
1/2 teaspoon kosher salt
and black pepper, to taste
2 tsp olive oil
Six tbsp comprehensive wheat Italian expert breadcrumbs
Two tbsp panko
2 tbsp grated parmesan cheese","directions":"Preheat oven to 425°. Spray a baking sheet with olive oil spray. Put the olive oil inside 1 bowl and the breadcrumbs, panko and parmesan cheese within yet another. Year Chicken with salt and pepper, then put in the bowl with the olive oil and mix perfectly hence the olive oil flippantly coats all of the Chicken. Place a number of chunks of chicken at a season into the breadcrumb blend in direction of coat, then on the baking sheet. Evenly spray the top with olive oil spray then bake 8 – Ten minutes. Transform over then cook an additional Four – 5 minutes or until cooked despite the fact that.","url":"https://recipe.bluelayer.org/recipe/39/nutritious-baked-rooster-nuggets"},{"id":"31","title":"Greek Turkey Meatballs","ingredients":"1.Twenty
five lbs.
93% lean ground turkey
1 cup grated zucchini, liquid squeezed out nicely
2 slices complete wheat bread
1/4 cup expert total wheat breadcrumbs
A person large egg
2-3 cloves garlic, minced
1/4 red onion, grated (I utilised my mini meals processor)
Two tbsp new oregano, chopped (less if taking dry)
1/4 cup fresh parsley, chopped
2 tbsp chopped fresh spearmint, chopped Kosher salt
and fresh pepper","directions":"Damp bread with water, squeezing extra out. Tear into small parts and point in a large bowl. Blend with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper. Taking a 1/4 cup measure, variety every meatball 1/4 cup inside dimensions. For suitable results, refrigerate prior to cooking to help hold their form. In a pan: spray olive oil in a superior nonstick frying pan and cook over Really small heat (or oneself can deliver 350F 20-25 minutes) On the grill: fresh new grill perfectly prior to cooking and spray grate with oil. Cook dinner on small until cooked throughout. Will make relating to 17 meatballs.","url":"https://recipe.bluelayer.org/recipe/31/greek-turkey-meatballs"},{"id":"30","title":"Eggplant Meatballs","ingredients":"Cooking spray
1/2 tbsp olive oil
A person
1/4 kilos unpeeled eggplant, slash into
1-inch
areas Kosher salt
1/4 tsp black pepper
2 garlic cloves, crushed
Two tbsp chopped basil, in
addition leaves for garnish
1
1/2 cups Italian professional breadcrumbs
1 hefty egg, beaten
Two ounces Pecorino Romano cheese, freshly grated,
additionally further for serving Just
one tablespoon chopped flat-leaf parsley Element skim ricotta cheese, for serving (optional)","directions":"Heat the oven toward 375°F. Spray a huge rimmed baking sheet with cooking spray. Space 1/2 tablespoon olive oil in a large nonstick skillet around medium higher heat. While warm add the eggplant and 1/4 cup water. Time with salt and pepper toward taste and cook, stirring sometimes until tender, 10 to Twelve minutes. Move to the bowl of a foods processor and pulse a couple of instances. Transfer to a bowl and add breadcrumbs, crushed egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Time with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper. Style the eggplant mixture into 24 balls about Just one 1/8 oz each, rolling tightly and transfer to the composed baking sheet. Bake right up until business and browned, about Twenty to Twenty five minutes. Heat the sauce in a high deep skillet in direction of warm the sauce. add the meatballs to the sauce and simmer for Five minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if favored.","url":"https://recipe.bluelayer.org/recipe/30/eggplant-meatballs"},{"id":"22","title":"Baked Mini Spinach and Sausage Arancini","ingredients":"Such mini baked Italian rice balls
are designed with brown rice, chicken sausage, spinach
and mozzarella cheese. served with some warm marinara sauce, they create the fantastic finger food for the Holiday year or
any period
oneself have to have to serve
appetizers. You can create the filling
ahead of time, roll them into balls
and refrigerate until your self
are organized to bake them. I would bread them just right before baking.
A person Italian chicken (or turkey) sausage url, eradicated versus casing Cooking spray
1/4 cup
all rationale flour
One large egg
and
A single large egg white, evenly beaten
1/2 cup professional breadcrumbs
A single cup cooked brown rice, very hot
1/3 cup shredded mozzarella
1/4 cup chopped spinach
One heavy egg white
A few tbsp Pecorino Romano","directions":"Preheat the oven toward 400° F. Spray a rimmed baking sheet with cooking spray. Point the flour, beaten egg and egg white, and breadcrumbs in independent bowls. Cook the sausage in a lower saute pan, breaking it up as it chefs right up until cooked in the course of. Fixed aside in direction of awesome then vacation put in a tiny chopper in direction of mince. In a medium bowl, add the rice, sausage, mozzarella, spinach, egg white, pecorino romano cheese, and 2 tbsp marinara sauce mixing very well. Roll regarding A single heaping tablespoon of the rice mix into a round ball. Roll the ball in the flour, then the egg, and then the breadcrumbs, shaking off any added at just about every phase. Stage the breaded rice ball on the composed baking sheet. Repeat with the being rice mixture till it incorporates all been made use of up. Will make 22 balls.","url":"https://recipe.bluelayer.org/recipe/22/baked-mini-spinach-and-sausage-arancini"},{"id":"20","title":"Baked Eggplant Sticks","ingredients":"Ten oz eggplant
A person tsp olive oil
1/2 tsp kosher salt
and fresh cracked pepper
1/2 cup Italian Skilled breadcrumbs
2 tbsp parmesan cheese Just
one higher egg white Oil spray","directions":"Preheat the oven in direction of 450°. Line 2 baking sheets with parchment paper and lightly spray with oil. Slash ends off the eggplant. Lower eggplant in half, then into 1/4 inch thick slices. Lay each individual reduce on the cutting board and slash into 1/4 inch strips. Be sure in direction of cut all the strips the exact same dimension therefore they cook lightly. Point eggplant strips in a bowl and period with olive oil, salt and pepper. Fastened apart. Mix breadcrumbs and parmesan cheese in a bowl, and egg whites within yet another. Dip a number of strips of eggplant at a season into the egg whites, then into the breadcrumbs. Applying a fork, remove eggplant versus crumbs and Space on the baking sheets. Spray with more oil and bake 10 minutes in the center rack. Flip over and bake an more Five minutes, or until golden. serve hot.","url":"https://recipe.bluelayer.org/recipe/20/baked-eggplant-sticks"},{"id":"8","title":"Baked Zucchini Sticks","ingredients":"Cooking spray 4 medium (7 oz each) zucchinis, finishes trimmed 3 large egg whites, crushed 1/4 tsp kosher salt Fresh new black pepper, toward taste 1 cup professional entire wheat bread crumbs 2 tbsp grated Pecorino Romano cheese 1/4 tsp garlic powder 1/2 cups for dipping (optional)","directions":"","url":"https://recipe.bluelayer.org/recipe/8/baked-zucchini-sticks"},{"id":"7","title":"Baked Salmon Cakes","ingredients":"1/2 pound wild
Alaskan salmon filet, new or frozen (if frozen thaw overnight in the refrigerator) Kosher salt, toward flavor Olive oil cooking spray
One particular tbsp olive oil Kosher salt
and freshly ground black pepper
3/4 cup small-diced red onion (1 reduced onion)
One particular
1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 low pepper)
1/4 cup minced fresh flat-leaf parsley
One particular tablespoon capers, worn out
1/4 teaspoon very hot sauce
One particular
1/2 tsp
Aged Bay seasoning
One particular cup professional breadcrumbs
A few tbsp gentle mayonnaise
A few tbsp excess weight free of charge Greek yogurt
1 tsp Dijon mustard
A person heavy egg, evenly beaten
A few higher egg whites, evenly beaten Optional for dipping:","directions":"Time salmon with salt. Heat a large sauté pan around medium-high heat; at the time sizzling flippantly spray with oil and add the salmon. Cook until browned on a person facet, about Four toward Five minutes then flip and cook an far more 4 to 5 minutes or right up until salmon easily flakes. Fixed aside on a dish in direction of awesome. Add the olive oil in direction of the pan, then add the the onion, celery, pink and yellow bell peppers, parsley, capers, scorching sauce, Outdated Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a high saute pan over medium-low heat and cook until the greens are comfortable, approximately Eighteen in direction of Twenty minutes. Fixed apart to awesome to house weather. Flake the salmon into a large bowl. Add the breadcrumbs, mayonnaise, yogurt, mustard, and eggs. add the vegetable mixture and blend properly. Protect and chill in the fridge for 30 minutes, this will crank out them less complicated in direction of shape and become much less sticky. Preheat oven toward 400 °F. Spray a non-stick baking sheet with cooking spray. Shape the batter into 15 (scant 1/4 cup each) cakes and desired destination on written baking sheet. Bake about Ten to Twelve minutes on each and every side, or till golden brown.","url":"https://recipe.bluelayer.org/recipe/7/baked-salmon-cakes"},{"id":"6","title":"Baked Turkey Croquettes","ingredients":"Twelve oz cooked turkey breast, chopped fine (a food stuff processor or chopper is excellent for this) A few potatoes, peeled, cooked and mashed 3/4 cup weight free of charge chicken broth Two tsp olive oil Three cloves garlic One medium onion, chopped 1/2 cup parsley, chopped Salt and fresh pepper 1/2 cup seasoned total wheat bread crumbs One particular egg, whisked Olive oil (about Just one tbsp)","directions":"","url":"https://recipe.bluelayer.org/recipe/6/baked-turkey-croquettes"}]